Sensi Magazine - Orange County (February 2018)

OR A NGE C OUNT Y

THE NEW NORMAL

2.2018

& CONVENTION CALI’S COOKIE

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ISSUE 2 // VOLUME 1 // 2.2018

THE CULINARY ISSUE

FEATURES 20

Hack the Munchies

26

Sweet Dreams

Dealing with cravings—plus healthy snack alternatives.

The LA Cookie-Con and Sweets Show, this month’s most indulgent OC event, may be the perfect one-stop for stocking up on sugary treats.

every issue 5 Editor’s Note 6 SensiBuzz 1 0 LifeStyle

MUNCHIES NO MORE!

Smarter ways to get your snack on

20

PUFFIN’ PART Y TIPS

16 AroundTown

DATE NIGHT HOT SPOTS

32 SoOC

LOCAL TRE ASURE

32 local

treasure

26 Sensi Orange County is published monthly by Sensi Media Group LLC. © 2018 SENSI MEDIA GROUP LLC. ALL RIGHTS RESERVED. In the January 2018 edition, we mistakenly listed Sugarleaf Wellness on the Advisory Board masthead in the Cannabis Pharmacy Technician category.

It should have been Grace Health and Wellness. We regret this error.

sensimag.com F EBR UARY 2018 3

sensi magazine ISSUE 2 VOLUME 1 2 .2018

FOLLOW US

EXECUTIVE Ron Kolb

CEO, SENSI MEDIA GROUP

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4 Orange County F E B R UA RY 2018

FOOD

editor’s

for thought

NOTE

FOOD PLAYS SUCH A HUGE ROLE IN ALL OF OUR LIVES. ON THE MOST BASIC LEVEL, WE NEED IT EVERY DAY TO SUSTAIN OUR BODIES … BUT OBVIOUSLY, ITS SIGNIFICANCE EXTENDS FAR DEEPER THAN THAT. FOOD IS AN EXQUISITE WAY TO ENRICH OUR ENJOYMENT OF LIFE : WE CELEBRATE OUR BIRTHDAYS WITH A SLICE OF CAKE, REWARD OUR ACHIEVEMENTS WITH A FANCY MEAL, RELIEVE THE DAY’S STRESS WITH A GL ASS OF WINE, AND INDULGE OUR SENSES WITH A SHARP CHEESE OR A SAVORY SAUCE. But, as we all know, food also has the means to do us harm. Eating the wrong foods—such as those that are too high in sugar, cholesterol, saturated fats, chemicals, and preservatives—can lead to severe health issues like heart disease and diabetes. And eating excessively can lead to obesity, addiction, depression, and other serious conditions.

That’s why it’s so important to remember that the right foods can also act as natural medicines, alleviating or undoing many of the problems that poor eating habits may cause —without resorting to potentially dangerous pharmaceuticals. In this regard, cannabis can play a crucial role. By responsibly infusing cannabis into our diets, we can help stave off certain physical and mental health conditions (particularly stress, one of the most pervasive causes of our ailments) while simultaneously enhancing the flavors and aromas of our food and promoting a healthy appetite. It’s for this reason that edibles have become such a large part of the burgeoning cannabis market.

California’s new regulations will be imposing significant changes on how cannabis edibles are produced, packaged, and consumed. But if it ever gets too confusing, just remember this: you always have the option of making your own infused food safely at home.

As the great poet and playwright Oscar Wilde famously said, “Everything in moderation, including moderation.” So enjoy life’s little indulgences and intoxications ... just don’t make a habit of them.

Highest regards,

Bobby Black

“ Everything in moderation ,

including

moderation.”

SoCAL EDITOR @ BOBBYBL ACK

OSCAR WILDE

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Witlon, Inc. // PAYROLL

sensimag.com F EBR UARY 2018 5

HIGH - FLYING

entertainment

buzz

CIRQUE DU SOLIEL BRINGS ITS WAKING DREAM TO COSTA MESA THIS MONTH.

Known for its extravagant art direction and death defying feats, the world-renowned Cirque du Soleil has been entertaining audiences with its high-flying fantasies and fables for over three decades. During its history, the company has staged nearly 40 different productions, including The Beatles’ Love, Toruk (based on James Cameron’s Avatar film), the risqué Zumanity, Michael Jackson’s One and Immortal. Now, fresh off its recent run at Dodger Stadium, the troupe brings its Latin-themed Luzia to the OC for a limited engagement later this month.

Just as Cirque itself is a fusion of dance, acrobatics, and performance art, so too is the name Luzia a fusion—of the Spanish words for light (luz ) and rain (lluvia )— suggesting that attendees should probably expect to get wet. Billed as “A Waking Dream of Mexico,” Luzia is Cirque’s first production centered around a single culture. It features Latin rhythms and a cornucopia of cultural costumes, including everything from birds and butterflies to reptiles and cacti—even a few Lucha Libre. The colorful cabaret stars a cast of 44 artists from 15 different countries, doing all of the jiggling, juggling, balancing, spinning, swinging, and even splashing you’d expect from Cirque du Soleil. They even brought in the Academy Award-winning designer behind the surreal, spooky storybook film Pan’s Labyrinth to design the set, which include a sinkhole, stripper poles, and a spectacular solar centerpiece.

Cirque du Soleil: Luzia runs at The OC Fair & Events Center in Costa Mesa from February 21 to March 18. Tickets start at $50. For more info, visit CIRQUEDUSOLEIL.COM/LUZIA. –BOBBY BLACK 6 Orange County F E B R UA RY 2018

A monthly recommendation for musical medication from JON PACELLA, a sales specialist at the iconic Amoeba Music in Hollywood.

© Mat t Beard/ Costume by Giovanna Buzzi / Cirque du Soleil

THE NE W N O R M A L

HeadSPIN

sensi

ALBUM: California Crossing (2001) ARTIST: Fu Manchu FAVORITE TRACK: “The Wastoid” This may not be my top album by desert rock kings Fu Manchu—that spot goes to either In Search Of … or The Action Is Go—but it’s the album that got me into the band. California Crossing was their final record with former Kyuss drummer Brant Bjork, and despite having a slightly more commercial sound than their previous offerings, every track has a unique charm. The improved production on the rerecording of 1999’s “Mongoose,” though it’s missing the stripped-down feel of the original, gives it a tighter sound and solidifies the song as a true classic. Skater culture is also well represented on both the highlighttape anthem, “Squash That Fly,” and the ode to classic skate heroes, “Downtown in Dogtown.”

The cover shot of babes chilling by a cherry El Camino at the beach captures the vibe of this album perfectly. Whether you’re in the OC or OB, Venice or Malibu, this is the ultimate soundtrack to a sunny SoCal day.

So drop the top, roll down the windows, and enjoy California Crossing how it was intended: while cruising.

& Shoes

{haute}

Rythm

happenings ATTENTION CREATIVE TYPES: The Laguna Art Museum,

The Off-Broadway smash Stomp brings its percussive performance to select SoCal venues.

the quintessential collectors of any art by, of, and for Californians, is celebrating its centennial this year—which means we can look forward to lots of special events and exhibitions throughout 2018. This month, there are two particular happenings worth checking out, starting with the California Cool Art Auction on February 10. During this exclusive, elegant evening, you can snag works from nearly a hundred Calibased artists at discounted prices during both silent and live auctions. Proceeds from the annual gala, now in its 36th year, support the museum’s mission of collecting and preserving Golden State art.

Later this month, the museum opens a new exhibit entitled Tony DeLap: A Retrospective. The showcase features over 80 different works from the former University of California art professor and minimalist master, whose half-century of abstract, illusionist paintings and sculptures has earned him the venerable designation of Orange County’s foremost living artist.

– BB

CALIFORNIA COOL ART AUC TION When: Saturday, February 10 // 6 p.m.–10 p.m.

Tickets: $125 for members // $150 for non-members

TONY DEL AP : A RETROSPECTIVE When: February 25 – May 28, 2018 Tickets: $7, $5 for students and seniors // free for children Money-saver Tip: Admission is free from 5 p.m.–9 p.m. on the first Thursday of each month.

Typically speaking, if you were to encounter a group of people loudly banging a bunch of random objects together, you’d probably find it annoying and walk away — or worse, report them for disturbing the peace. When those people are doing that banging on stage as part of the hit show Stomp , however, it’s an altogether different matter.

Stomp ’s eight-member troupe mold melody from cacophony using their feet, hands, and even heads —but absolutely no words. Described as eccentric, entertaining, energetic, exhilarating, and even explosive, Stomp is a unique percussive performance that incorporates rhythm, dance, and humor into a showcase that uses a variety of everyday objects as musical instruments. Everything from small, personal items (matchboxes and lighters) and household standards (broomsticks and trash cans) to street junk (bottles, hubcaps, and shopping carts) find new percussive purpose.

Created in England in 1991, the show has since expanded to include wildly successful productions at Planet Hollywood Resort & Casino in Las Vegas and at New York’s Orpheum Theatre, where it’s fast approaching the 25th year of its run. Now the smashbang sound spectacle is on tour and coming to SoCal for a few limited dates in Riverside on February 27 and 28 and in San Diego March 2 to 4. Sure, the shows are a bit out of town ... but if Stomp is even half as good as the decades of reviews have claimed, it’s worth the drive. Tickets start at $40.

– BB

STOMPONLINE.COM sensimag.com F EBR UARY 2018 7

chocolate Elise McDonough, author of The Official High Times Cannabis Cookbook and Sustainable Food, details how to make her favorite warm, buzzy concoction.

HASH HOT COCOA is a decadent delight that’s incredibly approachable for new users. Even if you’ve never cooked with weed before, you can infuse this comforting drink with a small square of cannabis chocolate purchased from a dispensary for a foolproof method of dosing. In states where cannabis is legally sold and edibles are regulated, it’s easy to find infused chocolate portioned into 10 milligram servings—the maximum recommended amount for new consumers.

Shave a square of weed chocolate into this hot cocoa and it will dissolve into the hot milk, making it easy to divide into two cups with just 5 milligrams THC each.

If you’re an experienced cannabis consumer, you can increase the THC dose by infusing your cream with hash as well. Just a quarter teaspoon of kief is more than enough to deliver a heaping helping of THC to the whipped topping. Kief is easily collected when you break up your cannabis flowers to roll joints, and many grinders have a small compartment that separates and stores these resin crystals for you.

You can use collected kief, or buy a little at your local pot shop. –ELISE McDONOUGH

8 Orange County F E B R UA RY 2018

high Hash Hot Cocoa with Whipped Canna-Cream INGREDIENTS: * 2 tablespoon raw cacao powder * 2 tablespoon sugar * 2 tablespoon chocolate, shaved into curls * 1 tablespoon cannabis-infused chocolate, shaved into curls * Pinch of salt * 1 cup whole milk * 1 shot of bourbon (optional)

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Whipped Canna-Cream INGREDIENTS: * 1 pint cream * Âź teaspoon kief * 3 tablespoon sugar * 1 teaspoon vanilla extract

METHOD: If you choose to make the cannabis-infused whipped cream, you’ll need to do that infusion first. Combine the kief and the cream in a 16-ounce Mason jar and seal tightly. Place the jar in a medium-size saucepan and fill it with water. The water should be up to the level of the cream in the jar. Bring water to a simmer over medium-high heat, and let simmer gently for 30 minutes. Turn off the heat, and allow the jar to cool down to room temperature before chilling in the fridge overnight.

To make the hot cocoa, begin by shaving the chocolate using a vegetable peeler. Scrape down the edge of the chocolate bar, letting the curls fall onto a plate. If the cannabis-infused chocolate you’ve chosen results in less than one tablespoon of shaved curls for a 10 milligram THC dose, then just add more regular chocolate curls. Save some chocolate curls to garnish the hot cocoa.

Place the raw cacao powder, sugar, salt, and shaved chocolate(s) into a large glass measuring cup.

Heat the milk in a medium saucepan over low heat until it starts steaming, about 7–10 minutes.

While the milk is warming, whip your canna-cream. Remove the chilled cream from the fridge, and pour into a high-powered blender.

Add the sugar and vanilla and slowly turn the blender from low speed to high speed, until the cream forms stiff peaks. (In a Vitamix, it’s about one minute to whip cream.) Keep the whipped canna-cream chilled in the fridge while finishing the hot cocoa.

Carefully pour the milk into the glass measuring cup, and stir or whisk vigorously to dissolve and melt the chocolate. Add the bourbon, if using, and stir. Once emulsified, measure the total yield of hot cocoa before dividing into two equal portions by pouring the cocoa into mugs.

Be sure to leave plenty of room at the top for the whipped cream.

Spoon the whipped canna-cream on top and sprinkle remaining chocolate curls over all. Enjoy immediately while warm.

 � ���� ���  ­€� � (‚ƒ„) …†‡ˆ„‡‰‰

@

sensimag.com F EBR UARY 2018 9

{lifestyle}

by ROBYN GRIGGS L AWRENCE

PART Y L IKE ROCK STARS How to properly throw an elevated gathering

I’ve thrown some damn good parties since I start-

For me, hosting a cannabis dinner is a lot like teach-

ed cooking with cannabis in 2009. I’d even say some

ing a yoga class. As the leader, I’m responsible for every

were epic. There’s nothing like reaching the crescendo

person’s well-being and experience, from understand-

of a meal orchestrated to open people’s minds and

ing their physical limitations and apprehensions to cu-

senses and connect them with their dinner partners,

rating a playlist that keeps them motivated, relaxed,

the food’s tastes and aromas, and the finer notes of

and flowing. They should leave happier than they came.

everything. Everyone blossoms, blissed and blessed.

That level of culpability makes me nama-cray-cray. It

This is no small thing to pull off, and of course I’ve

kept me from teaching yoga after I got certified and

had disasters—thankfully none TOO epic and way less

could have strangled my inner canna-hostess, too, if I

frequent now than when I first started. In the begin-

hadn’t stumbled onto the opportunity to learn from the

ning, serving cannabis to guests was cripplingly intim-

very best while writing and promoting The Cannabis

idating.

Kitchen Cookbook. When you need confidence, there’s

10 Orange County F E B R UA RY 2018

nothing like going straight to the rock stars—and a

Sayegh says his specialty is “understanding how

beautiful thing about the cannabis community is how

people can get this really beautiful effect without ever

willing anyone who loves this plant is to educate and

being overwhelmed,” a skill anyone who entertains

share.

with cannabis should be honing. Stupefied or para-

Eight years after I started entertaining with canna-

noid guests suck the soul out of a party as quickly

bis, normalization and shows like Viceland’s Bong Ap-

as obnoxious or passed-out-drunk ones—and then

pétit are inspiring would-be Snoop Marthas around the

there’s that part about being responsible for their well-

world. Mainstream media are stepping out with how-

being. If you haven’t had nightmares about diners

to articles, which is encouraging but not terribly en-

slumped over their plates and leaving in wheelbarrows

lightening when you consider lines like this one in Bon

like the hobbits at Bilbo Baggins’ 111th birthday par-

Appétit’s magazine’s October 2017 entertaining etiquette

ty, you probably shouldn’t be hosting a cannabis shindig.

guide: “Getting your guests high shouldn’t feel like un-

Jeff the 420 Chef, who travels the country feeding

earthing a bong from a pile of sweatshirts in a dark

people fine cannabis food, is well aware of his respon-

corner of your closet.”

sibility. He finds out every diner’s experience, tolerance

Do we have to keep saying this? It’s 2018, people.

Let’s talk to the homies.

level, and fears about what might happen before the meal begins, always serves “virgin sisters” (non-infused versions of the cannabis-laced dishes), and limits the

KEEP THEM IN THE EUPHORIC ZONE In legal states, where a thriving cannabis hospitality industry employs professionals in everything from event

overall amount of THC to 10 milligrams—which he says sends guests home with a solid, drama-free buzz.

“No one’s hallucinating or going to the hospital,” he says. “It’s a really nice moment.”

planning to budtending, most party people haven’t touched a bong in decades, unless they were bringing

HAV E AN OH , SHIT KIT

it to a green elephant exchange. They dab in elegant

Overconsumption happens, even to the pros. Though

lounges, sip canna-mocktails, and indulge in CBD cof-

he rarely has to use them, Scottsdale, Arizona-based

fee stations and s’mores bars stocked with infused

chef and restaurateur Payton Curry, owner of Flourish

chocolate. They taste cultivars as they’re paired with

edibles, stocks up on water with electrolytes and Un-

courses like wine, and they dine on infused foie gras

doo softgels (a mixture of vitamin E, olive oil, and olive-

custard while inhaling from bowls of terpene vapor at

tol that promises to “unhaze the blaze”) when he hosts

$500-a-plate dinners where the only sweatshirts are

cannabis-infused dinners. For a few larger events, he’s

by Vetements.

even hired nurse practitioners to administer IV bags.

Chris Sayegh, the Herbal Chef and the man behind

“Americans have been programmed to sleep it off

those half-G-a-head banquets, considers himself a

or make themselves throw up if they have too much

shaman. He conducts every dinner, explaining at the

to drink,” Curry says. “With cannabis, it’s different. We

beginning how the night will go and how the journey-

say, ‘Here’s a pizza, a movie, and six gallons of water.’”

ers can expect to feel. His servers are trained to act as

At Denver-based Irie Weddings and Events, owner

guides, keeping people on track and helping them if

Bec Koop and her staff have an Oh, Shit Kit full of ho-

they get uncomfortable or overwhelmed. Diners’ glass-

meopathic rescue remedies; lavender, eucalyptus and

es are constantly filled with water throughout a dinner

chamomile essential oils; 5-Hour Energy; and ground-

engineered to keep them in what Sayegh calls the “eu-

up pepper (said to mitigate anxiety and paranoia).

phoric zone.” Afterward, they retreat to a decompres-

Sometimes they offer a CBD-dominant flower cultivar

sion lounge, where they can wipe their faces with cold

or tincture, but that can be scary for people who don’t

eucalyptus-scented towels and get a massage.

understand CBD’s ability to mitigate THC’s psychoac-

sensimag.com F EBR UARY 2018 11

tive effects. The heat of the moment is not the time for

er of Colorado’s Top Shelf Budtending, a service that

a cannabinoid lesson.

offers certified “cannabis sommeliers” who present a

“If they’re already uncomfortable,” Koop says, “they’re

holistic introduction to the plant’s botany, tastes, aro-

like, ‘Hell no! No more weed!’” Budtenders at Koop’s

mas, and effects. Top Shelf budtenders tailor servings

Budtenders at Koop’s events always ask about guests’

based on tolerance questionnaires and actively mon-

SAYEGH SAYS HIS SPECIALT Y IS

“ UNDERSTA N DING HOW PE OPLE CA N GE T

THIS REALLY BEAU TIFUL EFFECT

W IT HOU T E V ER BEING OV ERW H ELM ED ,”

A SKILL ANYONE WHO ENTERTAINS WITH C ANNABIS SHOULD BE HONING.

experience and tolerance, and signs at the bud bars

itor guests’ consumption using a ticket or wristband

remind people to sit down or call over a friend if they

system. Should someone have a bad trip, the team can

feel lightheaded or dizzy (which happens a lot at Col-

help them ride it out.

orado altitude).

Mieure specializes in serving first-timers and people

No matter what, Koop’s staff never lets anyone suf-

returning to cannabis after a long while, and they

fer alone. “If you’re too drunk at a bar, they kick your ass

heighten his sense of obligation to deliver only smooth,

out,” she says. “If you’ve overconsumed at one of our

groovy adventures.

events, you’re probably going to get 90 percent of our attention.”

KNOW YOUR O PER ATIO NAL CONSUMP TIO N LEVELS

“Their experiences,” he says, “can make or break the future of cannabis in America.”

YOUR BEST PARTY EVER HIRE PROS IF YOU CAN. It sounds a little self-serv-

Hosting with the most means being there for some-

ing. But cannabis has been legal for less than a decade,

one who thinks they’re dying. (It’s physically impossi-

and laws vary by state. Experienced professionals can

ble to overdose on cannabis, but again, the time for a

walk you through legal and logistical gray areas and

biology lesson is not while someone thinks it’s happen-

customs, plus do the hard work during the event so you

ing.) You need to control your own consumption—or

can socialize. “You get to simply show up and be the

even wait until after the party—and you better know

butterfly,” says Irie Weddings and Events’ Bec Koop.

your “operational consumption levels,” says Philip Wolf,

IF YOU’RE USING AN OUTSIDE VENUE, know its

whose company Cultivating Spirits hosts cannabis-

cannabis policies. This should be the first thing you ask

pairing dinners and other events.

about, well before you book.

The heart-racing energy you feel after consuming a

FOR LARGER AFFAIRS, GET SECURITY. It’s required

high-THC cultivar with energetic terpenes infects ev-

at some venues now, and it’s CRAZY not to have pro-

eryone, Wolf says. “If people recognize an anxiousness

fessionals watching the door and checking IDs and/or

within you and you’re the focal point of the event,

medical cards.

they’ll feel the anxiousness within themselves, and your party has bad vibes.”

That’s why you hire pros, says Andrew Mieure, own-

12 Orange County F E B R UA RY 2018

HAVE A POLICY FOR MINORS. Are kids allowed? Do

they need to be isolated from the area where adults are consuming?

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sensimag.com F EBR UARY 2018 13

CREATE A DESIGNATED consumption room or area.

COOK WITH CANNABIS that

A dab or smoking lounge protects other guests from

has at least a 1:1 ratio of THC to

fumes and frames a ceremonial space. “People can cel-

CBD. Flourish’s Payton Curry tells

ebrate their coming together, even if only for 15 or 20

people CBD is their “seatbelt” because it

minutes,” says Cultivating Spirits’ Philip Wolf. “There’s a

can mitigate THC’s psych­oactive effects. Offer-

more memorable aspect to it than getting high on the

ing CBD-dominant food lets newcomers and people

back stoop.”

who don’t want to get high experience infused food.

GET TO KNOW YOUR GUESTS. Top Shelf Budtend-

“CHEAT” WITH STOREBOUGHT INGREDIENTS. With

ing’s Andrew Mieure suggests including a question-

all the premade tinctures, oils, butters, chocolates, bev-

naire with your RSVP that will help you understand how

erages, and even water-soluble additives on the shelves

you should serve guests, individually and collectively.

these days, there’s no reason to spend hours making

TAILOR CONSUMPTION METHODS to your revel-

your own infusions. Accurate servings are easier to pull

ers. Dabs are probably a little much for Midwestern

off with tested ingredients from a trusted establish-

relatives who haven’t smoked since senior prom. Wolf

ment. When Jeff the 420 Chef makes his 420 Irish Cream

prefers flower because it’s the least potent, and Koop

for the holidays, he grinds and sprinkles one Kiva Con-

says half-gram minijoints are popular because they’re

fections chocolate-covered espresso bean on top of each

familiar, shareable, and guests can try several strains

mug, guaranteeing 5 milligrams of THC.

without overdoing it. Canna-mocktails allow for accurate microservings and are more discreet.

CHOOSE THE RIGHT STRAINS. Work with a profes-

sional budtender or grower to find cultivars with terpene and cannabinoid profiles that will drive the mood you want throughout the night.

START WITH A CANNA-MOCKTAIL. A nonalcoholic

drink made with cannabis tincture takes effect in 15 minutes and might discourage guests from starting the night with booze.

MODERATE ALCOHOL. Drinking alcohol thins blood,

allowing for more active THC to enter, says Mieure,

CREATE A SOUNDTRACK. If you won’t have a DJ or a

whose slogan is: “Alcohol before cannabis gets you

band, make a playlist long enough to last throughout

higher, cannabis before alcohol is wiser.” If both are be-

your soiree, and test it. Even at operational consump-

ing served, he suggests limiting the servings and po-

tion levels, you don’t want to be messing with the mu-

tency of each.

sic—or worse, not have any.

THINK BRUNCH INSTEAD OF DINNER. Chef Randy

WATER, WATER, MORE WATER. Keeping guests

hydrated is beyond crucial.

Placeres of Aspen Culinary Solutions prefers late-

KEEP IT CLEAN. If guests are smoking, keep ash-

morning gatherings when he serves infused food so

trays emptied. Glass one-hitters are more sanitary than

his guests have the afternoon to enjoy being high and

joints, especially during cold and flu season. At Top Shelf,

happy. “After dinner,” he says, “you kind of just go to bed.”

budtenders wear gloves and clean dab rigs between every guest, no exceptions.

BE A WITNESS PROTECTOR. Make sure you have

every guest’s consent (in writing for larger events) before photos and videos are taken and posted.

GIFT YOUR GUESTS. Cheri Sicard, author of The Can-

nabis Gourmet Cookbook, sends them home with cannabis-infused cookies during the holidays.

MAKE SURE NO ONE DRIVES HOME IMPAIRED. Lyft

and Uber make it so easy.

14 Orange County F E B R UA RY 2018

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sensimag.com F EBR UARY 2018 15

{aroundtown}

by RANDY ROBINSON

16 Orange County F E B R UA RY 2018

DATE NIGHT, DONE RIGHT Your officially unofficial guide to prime spots for a little romance in the OC area. ’Tis the season of love and romance and far too many

Here’s a short list of ideas for Valentine’s Day. Or, if

heart-shaped pink things and more overpriced wilting

you’re one of those couples that skips the Grand Lov-

roses than you can afford. (Seriously, buy a bouquet

er’s Day of ‘Sorry, We’re Booked,’ these destinations

any other month and pay a quarter as much. And, real-

aren’t going anywhere. They’ll be here year-round.

ly, roses? Are you going for cliché or did you just forget about the “holiday” and pick these up at the grocery store or from the side of the road vendor on your way home? Try harder.)

THE BLIND RABBIT This bar was styled like a speakeasy, which is little humorous given California long threw off the chains

In the newly legal recreational cannabis California,

of alcohol prohibition—and last month finally broke

there’s a different type of flower your sweetie may just

free from cannabis prohibition, too. You don’t need a se-

love to receive from you this month, and it’s even got

cret password to gain entrance here, but keep in mind

some relationship benefits. Studies show that the cou-

the menu is seasonal, so that hooch you grab in the

ples who smoke together, stay together. That’s be-

spring may not be available in the winter.

cause the plant’s elevating properties opens up the

For truly guilty eats, try the bone marrow, a rich mix

soul to others, staves off the anxiety of bluntness, and

with garlic confit, buttered brioche crumbs, and salmon

all-around makes things in relationships a little bit

eggs with a soft scrambled chicken egg. And although

easier to negotiate. Cannabis couples, or couples with

there are more drinks to choose from than you could

just one cannabis enthusiast, likely prefer the uncon-

probably down in a lifetime, check out the Debbie Does

ventional routes when it comes to conventional past

Gibson, a kickin’ gin martini with a splash of pickle juice,

times—like going out for Valentine’s Day.

celery bitters, and pink peppercorn extract.

Thankfully, the OC has more than its share of quirky, enchanting, or downright indulgent spots to dine out.

E. SANTA ANA ST., ANAHEIM THEBLINDRABBIT.COM sensimag.com F EBR UARY 2018 17

© OAK GRILL

Classic Iceberg Wedge Salad at Oak Grill

OA K G R I L L Oak grills are a thing. They’re like most grills, made of dense cast iron to hold the heat while maintaining form, with frames of stained oak for style and cohesion. But Oak Grill in Newport Beach takes this term literally. The outdoor portion of the bar-and-grill restaurant is a dendrophilic veranda, where trees growing between the tables provide shade and covering with their leafy branches hanging overhead the outdoor seating. It’s almost like a fancy picnic—if your sweetie’s a gourmet-loving foodie who insists on packing a basket full of satiating options like Maine lobster chopped salad and bacon-wrapped pork chops. One can dream.

690 NEWPORT CENTER DR., NEWPORT BEACH (949) 760-4920 // OAKGRILLNB.COM

H I PC O O K S O R A NG E C O U N T Y Here’s something different: a cooking class for couples where you share your dishes with the other students at the end of the evening. HipCooks takes culinary pursuits back to the basics, where instinct supersedes math. Everything’s organic, fresh—oh, and you can’t use any measuring utensils. That includes spoons and cups with convenient ticks for weighing out the ingredients. Eyeball it, and get those hands extra messy. Classes are $70 a person, and students of all skill levels are welcome.

125-C N. BROADWAY ST., SANTA ANA (714) 479-0855 // OC.HIPCOOKS.COM

R U B Y ’ S C RYS TA L C O V E S H A K E S H AC K A burger joint sitting right by the beach would, of course, serve something like thick, juicy ahi steak burgers with a side of fried calamari. And nothing says, “I love you, no, truly, I love you from the bottom of my heartiest of hearts” more than a creamy, frothy, and probably-a-little-toosweet-but-you-only-live-once dessert like the Chocolate Chip Cookie 18 Orange County F E B R UA RY 2018

Dough frozen treats. If cookie dough’s not your thing, there are other

candy-based shakes to choose from (Butterfinger, Hershey’s Chocolate, chocolate turtle), or, if you’re more into nature’s goodies, fruity options abound. Strawberry banana, strawberry pineapple, and black cherry are always fan favorites.

7703 EAST COAST HWY., NEWPORT COAST (949) 464-0100 // RUBYS.COM

H O T E L F IG U E R OA If sophistication’s more your thing, or one of you is long overdue to treat the other to something lavish of the wine-and-dine sort, Hotel Figueroa offers Moroccan-style class, atmosphere, and some of the

© HOTEL FIGUEROA

most amazing Basque dishes this side of the Mediterranean. Date go-

ing well? Consider booking a room. James Beard Award nominee Casey Lane’s breakfast, lunch, or dinner kitchen creations can be delivered to you while splashing in the hotel’s pool. If you’d prefer to stick to the onehour rule for swimming after eating, schedule part of your stay around brunch and simply lounge poolside while sipping bottomless mimosas.

939 S. FIGUEROA ST., LOS ANGELES (855) 303-1895 // HOTELFIGUEROA.COM

sensimag.com F EBR UARY 2018 19

How to DEAL with the CRAVINGS — plus HEALTHY SNACK alternatives.

20 Orange County F E B R UA RY 2018

hack

by ROBYN GRIGGS L AWRENCE

IF YOU’VE EVER SMOKED A STRONG

indica , YOU KNOW THE MUNCHIES. THEY’VE

BEEN A THING SINCE HUMANS FIRST BEGAN USING CANNABIS. IN FACT, PEOPLE IN ANCIENT CHINA AND INDIA DRANK CANNABIS TE A A S AN APPE TITE STIMULANT, AND THIS REMEDY SHOWS UP MANY TIMES IN MEDICAL AND PHARMACEUTICAL TEXTS THROUGHOUT THE AGES.

We’ve known for thousands of years that ingesting

The only thing we can control is how we react to

cannabis can inspire hunger. Only recently, though,

this phenomenon, a welcome effect for people who

have we begun to understand why—and it comes

have lost their appetite to wasting disease or chemo-

down to THC, the cannabinoid (chemical compound)

therapy but a scourge of varying degrees for those

found in cannabis plants responsible for the psycho-

watching our waists and our wellness (most of us).

active properties. THC stimulates dopamine pro-

First, be informed. THCV, a close cousin to THC, is

duction, making eating more pleasurable. Scientists

an up-and-coming cannabinoid because scientists

have also found that THC acts on receptors in the

have discovered it has appetite-suppression capa-

hypothalamus to produce the hunger-stimulating

bilities. Real Housewives star Bethenny Frankel is

hormone ghrelin. In a 2014 study published in Neuro-

using that information to develop Skinnygirl diet-

science Nature, researchers found that THC fit into

conscious cannabis (announced in 2015 but still not

the olfactory bulb of mice’s brains, enhancing the

launched), and GW Pharmaceuticals has filed a pat-

smell—and therefore taste—of food, causing the

ent to use THCV to control insulin levels.

rodents to eat more.

To prevent the munchies, find cannabis with the

So, we can take heart. It’s not our fault when we

highest THCV content you can (strain suggestions on

devour an entire bag of Paqui Spicy Queso chips with

page 22). Appetite-suppressing THCV is most abun-

queso dip, a package of Milano double-milk chocolate

dant in landrace African sativas, but cannabinoid

cookies, a carton of Häagen-Dazs chocolate peanut

content varies from grower to grower and harvest

butter ice cream, two Diet Cokes, and a box of gluten-

to harvest. To ensure THCV-rich cannabis, seek out

free cheddar cheese crackers (because they were the

strains that have been lab tested.

only things left). We can’t control the THC that’s controlling our brains.

Second, be prepared. When the munchies hit, there is nothing more heavenly than a visit to 7-Eleven, sensimag.com F EBR UARY 2018 21

with its gleaming cases of high fructose corn syrup and pizza rolls, shelves stuffed with pork rinds and Hot Tamales. The snack-filled store would be paradise if it weren’t for the inconvenient truth that the food there makes you fat and sick. Keep yourself out of the aisles of temptation by cleansing and restocking your kitchen.

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Our staff include licensed CPAs, professionals with advanced degrees in Masters of Business Taxation from USC, Masters of Business Administration and Masters of Project Management.

{ MUNCHIE - FREE } strains BL AC K B E AU T Y This sativa-dominant hybrid with a pineapple-like aroma has a 2 : 1 ratio of THCA :THCV and produces a fast-acting, euphoric high.

DOU G’S VA R I N The first strain bred to contain massive amounts of THCV, this rare sativa with a piney-citrus aroma has a THCA : THCV ratio of 5 : 4, with a whopping 15 percent THCV and a significant amount of myrcene, the terpene that rushes concentrated THC and THCV to the brain.

DURBA N POIS ON The THCV content in this pure African sativa with a spicy-sweet aroma ranges between 0.2 and 1.8 percent, fueling productivity and focus.

MOBY DIC K THCV is present in this strong sativa with a sweet-citrus aroma that delivers a powerfully uplifting high.

JACK THE RIPPER THCV is present in this lemon-scented sativa that makes you feel talkative and invigorated.

P INE A PPL E PURPS The THCA : THCV content in this sativa-dominant strain with a sweet pineapple aroma can be as high as 3:1, giving it a THCV content of more than 4 percent. Grab this euphoric strain when you can; it isn’t easy to find.

P OWER PL A N T THCV is present in this African sativa with a spicy aroma that inspires and uplifts.

RED C ONGOL ESE THCV is present in this African sativa with a sweet floral aroma that energizes and uplifts. (It’s been called “the cocaine of cannabis.”)

Anton Chekhov said if there’s a pistol in the first act, it will be fired in the second. It’s the same in your kitchen. If there are Hot Pockets in the freezer, you will eat them when you’re high. Stock up instead on healthy whole-food snacks that satisfy 7-Eleven-caliber cravings without the sweet-salty pistol whip of guilt (snack suggestions on page 24).

22 Orange County F E B R UA RY 2018

GRACE will arise to overcome pain

COUNT ON IT SOON

sensimag.com F EBR UARY 2018 23

beat the { MUNCHIES } G ET B U SY >> Practice yoga, climb a rock wall, knit, play a video game or the piano. With your head and hands busy, you’ll think less about food.

D R I N K WAT E R >> You need to do this anyway.

Keep your water bottle with you at all times. Flavor it with chunks of fruit or sip on seltzer.

Healthy Snacks YOU WON’T H ATE AIR -POPPED POPCORN

Eating popcorn keeps your hand moving and your mouth chewing with a lot fewer calories than a bag of chips. Skip the butter and spritz with a little olive or sesame oil instead, then keep it interesting with

D RIN K C OFFE E OR GREEN TEA >> Caffeine dulls appetite, and you can keep yourself amused trying all the different varietals and varieties of coffee and tea now available. You can add a little honey to shore up your blood sugar—but a white chocolate mocha, even with skim milk and no whip, defeats the purpose.

creative seasonings: chili or curry powder, garam

C H E W G UM >> Sometimes your mouth just wants to be busy. Chew sugar-free gum sweetened with xylitol, a natural corn alcohol that won’t spike blood sugar.

CEL ERY

Y E A H , N O F R I E S >> Researchers have found that one taste of fatty food signals the brain and gut to want more. You really can’t have just one.

masala, dill weed and lemon zest, cinnamon, Sriracha and lime zest, truffle oil, malt vinegar, bullion powder, white vinegar and sea salt, Mexican hot chocolate mix, or matcha green tea powder.

The vegetable is fun to crunch, great for cotton mouth, high in fiber and vitamins C, A, and K—and has six calories per stalk. Celery’s a great vessel for all sorts of delicious dips and toppings. Peanut butter is the classic, as long as you don’t mind its 16 grams of fat per serving. Try these alternatives instead: toasted sesame oil and sesame seeds, olive oil and capers,

24 Orange County F E B R UA RY 2018

Frozen Greek Yogurt with Nuts and Berries { SERVES 4 – 6 } This is great when you really want a carton of Chubby Hubby. Greek yogurt is creamier, has a quarter of the carbs, and twice the protein of regular yogurt. You can use any variety and combination of yogurt, nut butter, fruits, and nuts. If you use plain yogurt, you might want to mix in a couple tablespoons of honey or maple syrup. You could even sprinkle in some mini dark chocolate chips, but that’s kind of cheating.

* 2 cups Greek yogurt, any flavor * 1/ 2 tablespoon sesame oil * 1/ 2 tablespoon nut butter ( ALMOND, CASHEW, PEANUT ) * Pinch of sea salt OPTIONAL :

* 1/ 2 cup berries or fruit ( BLUEBERRIES, STRAWBERRIES, MANGO) * 1/4 cup toasted nuts ( HAZELNUTS, ALMONDS, PECANS ) · Line a baking sheet with aluminum foil or waxed

paper. Chop fruit and nuts into small pieces. · Spoon yogurt onto baking sheet. Spread

evenly into a quarter-inch layer. · In a small bowl, whisk together sesame oil

and nut butter. Drizzle over yogurt. · Sprinkle remaining optional ingredients

over yogurt and finish with sea salt. · Freeze 5 to 6 hours or until firm.

To eat, break into pieces.

horseradish and lemon zest, feta and mint, hummus, baba ghanouj, miso paste, tapenade, bean dip, or salsa.

F ROZ EN GR APES

The ultimate natural popsicle, frozen grapes are simple to make and fun to pop in your mouth. Remove the stems, place grapes on a baking sheet lined with waxed paper or aluminum foil, and freeze for four to five hours. One cup has 100 calories.

VEGGIE CHIPS

Get your veggies and a salt fix, too. You can pay a fortune for low-calorie, low-carb potato chip alternatives at Whole Foods, or you can make them yourself in minutes. Toss two handfuls of chopped kale, spinach,

Dip It Good { MAKES 3 CUPS }

cabbage, ultra-thin radish slices, or another slivered

Let’s be honest. Even when we call them crudités, vegetables are pretty boring. That’s why we serve them with buttermilk ranch dip at parties. That secret sauce is a fat trap, though— you might as well be eating ice cream. Try dipping carrots, celery, peppers, snap peas, broccoli, and cauliflower in this low-fat vegan version instead. (You need to soak the almonds overnight and let the dip thicken for two hours or more in the refrigerator, so plan ahead.)

pepper. Place on a baking sheet lined with aluminum

* 1 1/ 2 cup unsweetened almond milk * 1 1/ 2 cup cashews * 2 tablespoons white wine vinegar * 2 cloves garlic * 2 tablespoons fresh parsley * 2 teaspoons onion powder * 2 teaspoons salt * Ground black pepper to taste

· Place cashews in a small bowl and cover with

almond milk. Cover bowl and refrigerate overnight. · Combine cashews and almond milk with remaining

ingredients in blender and blend until smooth. · Transfer to a bowl, cover, and refrigerate for at least two hours or overnight.

vegetable (go wild!) with extra virgin olive oil, salt, and foil and bake at 300˚ F for 20 minutes.

GREEK YO GURT

Low-calorie, high-protein Greek yogurt has a thick, creamy texture and is a great source of calcium, potassium, protein, zinc, B vitamins, and probiotics. You can also use it in place of sour cream and mayonnaise.

NUTS

Nuts are way better for you than chips, and they provide heart-healthy fat, protein, fiber, vitamins, minerals, and antioxidants—but you won’t lose weight if you down a bag every night. Eat nuts judiciously. Almonds, cashews, and pistachios are lowest in calories. Macadamias and pecans are high in fat and low in protein. Nuts roasted in oil may contain hydrogenated fats and fewer nutrients.

ROBYN GRIGGS L AWRENCE is the author of The Cannabis Kitchen Cookbook.

sensimag.com F EBR UARY 2018 25

sDREAMS w et

by RANDY ROBINSON

The LA COOKIE CON AND SWEETS SHOW began as a mere thought. Find out why this month’s SWEETEST OC EVENT may be the PERFECT SPOT for stocking up on SUGAR - L ACED treats.

IF YOU STOP TO THINK ABOUT IT, THERE REALLY I S A MIND-BOGGLING

VARIETY OF COOKIES IN THE WORLD. THERE ARE CHOCOLATE CHIP COOKIES, GINGERBREAD COOKIES, BUTTER COOKIES, BISCOTTI, FORTUNE COOKIES (ONE OF CALIFORNIA’S GREATEST INVENTIONS), MACARONS, MACAROONS, LINZER TORTES, MARIE BISCUITS, KOULOURAKIA, HAMANTASH, COYOTAS, OREOS, PETIT-BEURRES, RUM BALLS (MY FAMILY ’ S F A V O R I T E S E C R E T R E C I P E ), W I B E L E S, A N D P I Z E L L E S. Deep breath.

Genius, where they’d make all this food, and then they’d

There are also oatmeal cookies, nastars, Lincoln

have to make a dessert out of crazy things, like worms

biscuits, cuccidati, cream crackers, jammie dodgers,

or whatever.”

paprenjaks, and—really, this list can go on forever.

Tei imagined a gathering—no, a celebration—where

Questionable confectionaries that could be cookies

celebrities and candy-aficionados could come togeth-

weren’t listed here either, like the moon pie. Is it a

er to share their joy of all things delectably caloric.

small pie or a big cookie? Does it matter?

“What if I did some kind of show like Comic-Con, but

At the LA Cookie Con and Sweets Show, it doesn’t,

it was for sweets and baking and cookies?” Tei recounts.

really—all cookies are treated equal, because it’s not

“It’d be just like that, and there could be guys from the

just a cookie show.

Food Network who could do actual demonstrations

From Gingerbread Plum Trees to the Ice Cream Sea What exactly is the LA Cookie Con, and how’d it

on the stage.”

Like most dreamers, Tei found very few supporters for his grand idea. Most people he talked to about it scoffed at the concept.

get here? The founder and owner of the event, Todd

“Everybody was like, ‘Nah, nobody’s gonna do that.

Shawn Tei, got the idea sometime in the 2010s, after

Because people are just gonna eat something, get sick,

regularly attending one of San Diego’s most famous

and leave. They’re not gonna eat sweets all day.’” De-

annual conventions.

termined, he kept his intentions on course. “So, I said,

“I used to always go to Comic-Con. I love Comic-Con,”

‘Nah, I’d eat sweets all day.’” With little to go on except

says Tei. “At the same time, I’d watch shows like Sweet

a vision and his network know-how, Tei took action.

26 Orange County F E B R UA RY 2018

sensimag.com F EBR UARY 2018 27

“I really believed in the idea, no matter how many people told me it was a bad idea.”

The Origin Story of Todd Shawn Tei To understand how Tei got the LA Cookie Con off the ground, some background is in order. He got his start in life on the other end of the nation, in New York City. At 12, he began studying wing chun kung fu—

admit ONE

the same martial arts style Bruce Lee first learned around the same

Scenes from Cookie-Con

age—a lifelong pursuit Tei practices to this day. During his college years, he studied communications. In the late 1990s, he worked for big news networks, but the daily grind of for-profit news cycles coupled with inhouse drama got him to set his sights westward.

“I really didn’t want a job that was 9-to-5,” he says. “I wasn’t really happy living in Brooklyn, and I wanted to move to LA.” With everything to lose and only a dream as the prize, Tei set out to southern California to pursue a career in music. Of course, breaking into the music industry comes with its own gargantuan obstacles. With only $500 to his name, Tei stuck to what he knew: wooden maka wara dummies, horse stances, and teaching others how to defend themselves with their arms, legs, and minds.

So, like any starry-eyed kid from the Big Apple who grew up on Bruce Lee flicks, he decided to form his own wing chun academy. At the very least, it would pay the bills. Yet even back then, as a strapping newcomer to the City of Angels, he had people tell him he was blowing smoke out of pipe dreams. “You’re going to fail. I had this school for three years, and I failed,’” he recalls the school’s previous owner warning him. To which he replied: “But I’m not you.”

Fast forward a couple of decades, and Tei proved he was, indeed, not the other man. The school moved to bigger locations as more students signed up over the years, and he kept it going until he recently handed the academy over to one of the instructors who used to work for him.

Now, she owns the academy, and Tei’s four-year-old daughter attends.

With the school behind him, he could put all his efforts into the CookieCon. From his time in New York as a media man, he knew how to reach out to celebs. The first one on his list was Ron Ben-Israel, Food Network celebrity chef and host of Tei’s favorite dessert show, Sweet Genius.

“Ben-Israel was my first choice,” he says. “Sweet Genius was such a great 28 Orange County F E B R UA RY 2018

show. We’re both from New York. He liked the idea from

Like 2017, this year’s Cookie Con anticipates another

the start, and he was very supportive.”

50,000 attendees. Sarah Michelle Gellar, Burt Ward,

With his first celebrity signed on, Tei had a pastry

Duff Goldman, and Ron Ben-Israel are practically reg-

patron, of sorts. Soon, it was just a matter of negotiat-

ulars by this point. Comedian and actor Ken Jeong will

ing to get more celebrities on board.

likely crack some self-deprecating jokes. Elise Strachan

The first LA Cookie Con took place in 2015 at the

of MyCupCakeAddiction will be there, as will Ahran

Pasadena Convention Center, and it was only a one-day

Cho, a contestant from season 5 of Gordan Ramsay’s

event. Tei expected 2,000 attendees; instead, he got

MasterChef, who established herself as the Master of

when & where :

FEBRUARY 10 & 11 // 9 A.M. TO 5 P.M. ANAHEIM CONVENTION CENTER

800 W. KATELLA AVE.

phone: (714) 765-8950 tickets: $12-90 more info: L ACOOKIECON.COM

there were just too many people, they couldn’t even

ABOVE : Caption can go here featuring (from left) Olivia Sanabia, Ron Ben-Isreal and Duff Goldman.

handle it. They weren’t prepared.”

the Easy Bake Oven. Monti Carlo, a season 3 Master-

4,000. “The venue had to refund 1,000 tickets because

Learning his lesson from the previous year, Tei moved the convention to a larger location in 2016. The second LA Cookie Con took place at the LA Convention Cen-

Chef contestant, joins Ahran at the Cookie Con.

Value: The Recipe for Success

ter, and he extended it to a two-day event. As The LA

With all the star power and aisles upon aisles of sweets

Times puts it, the LA Cookie Con around this time

vendors, it can be easy to lose sight of what Tei consid-

began to “blur the lines” between his sweets conven-

ers the heart of the convention. It’s not about money,

tion and the Comic-Con that inspired it: Sarah Michelle

or Hollywood, or even the food. It’s about heart.

Gellar of Buffy, The Vampire Slayer fame was a special

The cake competition is always one of the most pop-

guest, promoting her own food venture Foodstirs. Ben-

ular events at the convention, with all proceeds going to

Israel returned for the main event, along with a smor-

a good cause. This year, funds go to The Smile Train, a

gasbord of world renowned bakery, dessert, and choc-

charity that provides reconstructive surgery to children

olate companies like Choctál and Papillon Internation-

born with cleft lips or palettes.

al Bakery. Despite his forward-thinking, the event sold

“If what you’re doing isn’t about helping people, or

again, much to his delighted surprise and the quiet dis-

lifting people up, it won’t work,” Tei says. “In the end,

may of his critics.

it’s about believing in what you want to do, having

The third round, which took place again at the LA Convention Center in 2017, swelled the convention to tru-

the faith, then executing the plan. But you have to help others and give back for it have real value.”

ly phenomenal proportions—50,000 people showed up.

The LA Cookie Con isn’t stopping in Anaheim, either.

And it brought the likes of Burt Ward—the original

Tei plans to eventually hold four LA Cookie Cons in a

Robin from the 1960s Batman TV show—and the orig-

single year, because getting foodies all in one place

inal Batmobile. “That was a dream come true,” says Tei.

to indulge in their sweet-tooths can’t ideally fit in a

“I grew up on that show, and here I was, introducing

single annual event. Given the sheer magnitude of last

Burt Ward while the Batman theme played on stage.”

year’s convention, if Tei can maintain the numbers for

This year’s LA Cookie Con at the Anaheim Convention Center, brings even more celebrity chefs—and pop culture notables—than the previous conventions.

his planned expansions, then this truly was a magnificent idea that went somewhere.

Not bad for a guy with a communications degree. sensimag.com F EBR UARY 2018 29

Orange County F E B R UA RY 2018

sensimag.com F EBR UARY 2018 31

{soOC}

by BOBBY BL ACK

local treasure P I R AT E TO W E R , L AG U N A B E AC H

Hidden along the sandstone cliffs of Laguna’s Victoria Beach, there’s a 60-foot stone structure resembling a castle turret that’s colloquially known as the Pirate Tower. Somewhat disappointingly, however, the tower was not so named because it was built or used by marauders. It wasn’t even built until 1926, when Los Angeles senator William E. Brown commissioned an enclosed stairway enabling him easy access to the beach from his adjacent home on the cliffs. The tower acquired its nickname during the 1940s due to the peculiar habits of its second owner, retired naval captain Harold Kendrick—a buccaneer buff who often donned seadog garb and hid golden booty (read: coins) in and around the tower for the local children to scavenge.

Today, the landmark home is reportedly owned by actress/comedienne Bette Midler, and the tower has long been closed to the public—but that doesn’t mean you can’t search for buried treasure on the surrounding beach. Or just snap some photos in front of it, your call. To reach Pirate Tower, you’ll first need to scuttle down the secret stairway leading down to the beach, located at the intersection of Sunset Terrace and Victoria Drive. When you reach the bottom, turn right, trek past the rock outcropping, and you can’t miss it. Like most other coastal attractions, you’ll need to be conscious of your timing, as it’s inaccessible during high tide. INSIDER TIP : To avoid getting towed, don’t park on the residential streets. Go for a metered spot along Route 1 instead.

32 Orange County F E B R UA RY 2018

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