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WEEKEND EDITION
11.26.16 - 11.27.16 Volume 16 Issue 12
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COMMUNITY BRIEFS Downtown
O+O Sicilian Kitchen & Bar Brings A Taste of Sicily to Santa Monica, CA A taste of Sicily arrives in Santa Monica with O+O Sicilian Kitchen & Bar, opening Friday, Nov. 18, 2016 on the corner of Ocean Ave. and Olympic Dr., one block from the Santa Monica Pier. O+O offers modern Sicilian cuisine with a California flair, serving lighter versions of traditional Italian dishes including pizzas, meatballs, salads, meats and fish made with local farmer’s market ingredients. The new neighborhood restaurant and bar also features an outdoor patio, handcrafted cocktails, wines on tap and an extensive wine list of Italian and California varieties in a sleek urban setting. “I’ve always dreamed of opening a restaurant in Santa Monica because of its ever growing food culture, accessibility to the local markets and seaside location,” said Owner and Executive Chef Georgi Yaneff. Yaneff handpicked his Chef de Cuisine, Gianluca Maita, who hails from Catania, Sicily, to ensure the authenticity of all things at O+O. Together, they bring the traditional dishes and street foods found in Sicily to the menu. Originally a native of Bulgaria, Yaneff has been behind the stove professionally for nearly 20 years. He worked closely with Chef Jose Andres at SLS Hotel and The Bazaar in Beverly Hills and Washington D.C., as well as Oyamel in D.C., and went on to open DSTRKT in London in 2011. As the neighborhood’s newest spot for delicious Sicilian food, cocktails and after work happy hour, O+O offers a vibe that’s casual but flavors that are SEE BRIEFS PAGE 3
WHAT’S UP WESTSIDE ..................PAGE 2 EDUCATOR SPOTLIGHT ..................PAGE 4 ANDY COHEN ..................................PAGE 5 HOLIDAY LIGHTS ............................PAGE 7 PUZZLES & STUFF ........................PAGE 9
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Santa Monica Daily Press
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An Inspiration in Santa Monica MARINA ANDALON A role model and an inspiration for people who strive to better their lives, and surround themselves with positivity. That is what Esvin Rodriguez is doing, and continues to do at Gold Star Medical Center. Rodriguez was born in 1979 and experienced a near death experience in his late teens. He was shot
by gang members near his home in Downtown Los Angeles , the bullet tore through his back and hit his spine and let him quadriplegic. He is unable to move any body part from the neck down. This holiday season, he expresses how thankful he is to be alive and moving forward. After the incident happened he was depressed and angry. He stayed in rehabilitation center at All Saints
Healthcare in North Hollywood. Gye DiCapua, Director of Rehabilitation Program became his mentor. “I asked Rodriguez what does he want to do, and I remember him being very grumpy and always saying ‘Nothing, I don’t want to do anything’,” said DiCapua. “Finally one day he came up to me and I knew he was ready to get rehab and find a hobby. That’s when I decid-
ed to put a paintbrush in his mouth and it stuck.” Rodriguez fell in love with mouth painting. Now that Rodriguez was able to paint, he expressed his feelings through art. He was able to create images that made people open their eyes, and their jaws dropped. Painting helped his move forward SEE INSPIRATION PAGE 5
COOKING ON DEADLINE:
Warm Brussels Sprouts Salad BY KATIE WORKMAN Associated Press
Photo
I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then tossed while still warm with an assertive dressing that makes your mouth jump up and down with joy. And for those who don't like Brussels sprouts (and in fact my family is divided), well, more for the rest of us. Jack and I were happy to be responsible for the leftovers. This is a great addition to a holiday spread. You can make the dressing ahead of time, and then just roast the Brussels sprouts before the meal, toss them with the vinaigrette, and serve them warm or even room temperature. I'm not a fan of reheating Brussels sprouts, and would prefer to just serve them at room temperature if they cool down. Don't over-salt the Brussels sprouts because the anchovies add salt to the dressing. You can always add a pinch of salt to the final tossed salad if you want.
Santa Monica Barbara Leanse with her co-chair Nancy Paul and Santa Monica Debbie Powell of the JVS Women Leadership Network’s Woman to Woman conference at the Skirball Cultural Center Nov.17.
SEE RECIPE PAGE 6
JVS WOMENS LEADERSHIP NETWORK CONFERENCE YOUR SANTA MONICA LUXURY REAL ESTATE SPECIALISTS
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