SHOPEdition

Cora BENESH

FABULOUS FALL-IDAYAT SURF AND SAND RESORT

theTEAM ASHLEY HICKSON, COO/CO-FOUNDERBorn and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping found LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.

REILLY KAVANAUGH, DESIGNERWith a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs. She’s a girly tomboy who simultaneously dresses like a fashionista and struts her stuff at the firing range with the accuracy of a sharp shooter. Reilly is also a CrossFit fanatic and is allergic to almost everything.

MICHELLE SLIEFF, WEB EDITORMichelle is a local of Southern California's coastal cities. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, but that's probably because it's more available than the Hungarian cuisine she grew up on. Michelle has been in the restaurant industry professionally for the last ten years, and unprofessionally her whole life. She received her BA in Creative Writing from CSULB and is currently working on her Master's degree in Poetry. If she's not at the table next to you in your favorite restaurant, then she's writing content for LOCALE magazine’s website as web editor.

ERIN PRICE, SALES AND MARKETING COORDINATORErin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. She is restless by nature and has her sites set on trips to Australia and Europe in the coming year. You might find her playing beach volleyball (a sport she played throughout high school) or walking one of her dogs. Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.

JASON KOSKY, SALES AND MARKETINGJason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. The first sales/marketing position he ever held was with a company his father started in his home. That was the beginning to a long list of successful sales positions in his life, which Jason attributes to his late father. Family has always been most important to him, and now, he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”

ALEXA ERICKSON, PRINT EDITORBorn and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa is thrilled to be a part of LOCALE, as working in editorial has always been her passion. An eclectic soul, you can find her anywhere from the city to the beach, hitting up art shows, music events or staying active with surfing, yoga and hiking.

MIKE TODD SMITH, MARKET MANAGERMike was born in Los Angeles, raised in Laguna Beach with his Mother and in Rancho Santa Fe with his Father. An avid surfer and snowboarder from the age of 5, Mike has put his energy into his career with LOCALE. Before his days with the publication, he spent his youth graduating from Laguna Beach High School and then onto graduating from the University of Arizona. After college, Mike helped create ECCO Restaurant and then later a custom golf car company, LUXE. In 2012, Mike found his passion with working with LOCALE and building a home in San Diego.

ANDRE MATAELE, SALES AND MARKETINGBorn and raised in Hawaii, Andre has made Southern California his home for the past three years. After finishing college he was fortunate enough to live abroad in different countries such as Bali, Thailand, Puerto Rico, and the Dominican Republic. He feels his experiences have molded him into the person he is, and never takes his opportunities for granted. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.

PUBLISHERERIK HALE

Is your soul like mine? Do you keep it in a box? Does it rattle a cup across the inside of your ribs, begging to be released? My soul wants to explore. It absolutely despises television, computers and offices. It loves airplanes, new restaurants, music and learning. It loves travel, dancing, meeting new people and adventures.

This magazine was always intended to be a soul release; a key to its freedom. We explore restaurants you haven't tried, places you want to visit and interview people from whom you can gain perspective and knowledge. We want to give your soul hope—hope that a world exists beyond those hollow keyboard strokes, outside of chain restaurants and your circle of friends.

I took offense to comments made to me several times recently. People kept telling me that I looked tired. I would rub away my wrinkles, check my face in the mirror and reluctantly agree with them, chalking the bags and wrinkles up to working too hard.

I won't apologize for them anymore. I have earned them. Each wrinkle was earned. Each dark circle came from a night out, exploring, living, allowing my soul to drag me around, doing its bidding. I say push away from your desk, uncork that bottle, map trips to far away destinations, eat your dessert and dance your ass off.

Stop catching up on "your shows" and stop trying to get a good night’s sleep. If you are tired of looking tired, just wait…the mortuary will make sure you look rested and peaceful.

Enjoy our suggestions.

10 | | OCTOBER 2014

JODILYN OTTOBRE, INTERNwww.naturalistaliving.com

ED HALEY

NICOLE FERA

HOLLY CLINARDwww.hollyinheels.comTW @hollyinheels

CHRISTINE LYNN WILLIAMSONwww.Spring-Social.com

JENNIFER LEwww.jenniferdle.com

JESSIE DAX-SETKUSwww.cargocollective.com/jessiedaxsetkus

DEIRDRE MICHALSKIwww.TastesAndTravel.com

VANESSA MOORE

VANESSA EBELwww.OfBeautyAndGrace.comIG @ofbeautyandgraceTW @ofbeautyandgrace

KATIE WATFORD

MATILDA BRESS

WRITERS

KELSEY, KORRIE & KAELITRIPLET LIVINGwww.TripletLiving.comIG @tripletliving | FB /tripletliving

KARLY SHIMAMOTO

DISTRIBUTION

BRITTANY HARTwww.thefashiondrug.comwww.brittanyhart.comIG @bhart

SHILOH MCKASSONSHILOH STYLE GROUPwww.shilohstyle.comIG @shilohstyle

RICK RAMIREZ

NANCY VILLERECRUSH PHOTO STUDIOSwww.crushphotostudios.comIG @crushphotostudiosFB /crushphotostudios

JEFF FARSAIwww.farsaiphoto.com

MATT DOHENYwww.mattdoheny.com

PHOTOGRAPHERS

DHRUMIL DESAIwww.dhrumildesai.me IG @desaidhrumilFB /DhrumilSDesaiPhotographyTW @DhrumilDesai

ANH NGUYEN www.anhstudio.com

DARRYL GARCIAIG @darryl_garciaFB /darrylgarciasphotography

ADAM GENTRYwww.gentryimages.com

JORDANA SHEARAwww.jordanasheara.comIG @jordanasheara

PATRICK MARTINwww.patrickmartinphoto.comIG @patrick.martin_photo

KARL GARRISONwww.karlgarrison.comIG @karlgphotoFB /KarlGPhotoTW @karlgphoto

LIANNE WHEELOCKwww.lanphotography.comIG @lan_photography

ALEX THOMPSONwww.alexthompsonphoto.comIG @alexthompsonphoto

the CONTRIBUTORSO C T O B E R 2 0 1 4

BRIE LEACH for MAKE UP FOR EVERwww.briedoesmakeup.comIG @briedoesmakeupFB /briedoesmakeup

BEAUTY STYLISTS

NOEL SWEENYHEY SAYLOR COSMETICSwww.heysaylorcosmetics.comIG @heysaylorcosmeticFB /Official.AddictionNV

TASO PAPADAKISwww.tasophoto.com

*FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about

BRANDON LAMBERTwww.brandonlambertphoto.com

ARIANE MOSHAYEDIwww.arianephoto.comIG @arimophotoFB /arimophoto

FASHION STYLISTS

FRANCISCO, EDDIE AND ALEX BARRAGANSTYLE BY F.E.Awww.stylebyfea.com | www.iloveyouwhenidonthateyou.comIG @stylebyfea

14 | | OCTOBER 2014

LOCALE MAGAZINE

ContentsO C T O B E R 20 14

THIS ISSUE: Shop

130

141

112 LOCALE LOOKS

Fireside Chats Stay Warm and Stylish at These Three Intimate Settings Sure to Keep You Feeling Cozy This Fall

122 THAT’S WHAT SHE SAID

Tavern Takedown Taking Our Fun Fall Garb to Sophisticated Taverns

OUTFITS DECONSTRUCTED

Seasonably SpeakingTop Style Trends to Try This Holiday Season

GUIDE

The MerrymakersTake Full Advantage of the Holiday Season With Our Ultimate Guide to Preparing for and Enjoying the Festivities

94 SHOP EXPERT

Brand of Brothers Quality Over Quantity Makes for a Well-Made Menswear Line

102 FASHION SPREAD

Chromatic ChaosLet the Color Chalk Talk in This Series of Flashy Fashioned Fun

18 | | OCTOBER 2014

LOCALE MAGAZINE

ContentsO C T O B E R 20 14

HOMEDO

180 ESCAPE

The Summer of My DreamsGaining a Healthier Perspective on Staying Thin

175 DO EXPERT

Paddle PowerOcean Enthusiast and Philanthropist Jack Shimko Paddles for Life

192 FIRST TIMER’S GUIDE

Taste the Rainbow Covered in Colors at the “Happiest 5k on the Planet”

186 FEATURE

Where the Rubber Meets the RoadLuke Mysse Cycles for a Cause in His Fight Against Severe Acute Malnutrition

50 EAT FEATURE

Chefs’ Toolboxes Stepping Behind the Kitchen Door of Five OC Chefs

66 DRINK EXPERT

Gets Your Motor Running Diesel Brew’s Dean Tompkins Talks Cold Coffee Consumption

42 EAT EXPERT

Forever 28Celebrity Chef Shirley Chung Brings Contemporary Chinese Cuisine to Orange County

72 DRINK FEATURE

Beer HereThe Ultimate Guide to Beer and Food Pairings in Orange County

198 HOME EXPERT

Lost and Found Home Design Store, 503 Found, Brings Limitless Luxury to Newport Beach

202 SETTING THE TABLE

Rolling Out the Welcome MatIntroducing a New Dining Experience That Will Make You Feel Right at Home

208 SU CASA

Making its MarkeResort Apartment Living on the Edge

EAT/DRINK

30 NATIVE KNOWLEDGE

Monday Through Sunday, by Locals

22 | | OCTOBER 2014

LOCALE MAGAZINE ph: 949.436.8910 | fax: 949.682.4807info@localemagazine.com

All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.

COVERPhotographed By: Taso Papadakis, www.tasophoto.comModel: Cora Benesh of Brand Model and Talent, www.brandtalent.netStyled By: Style by F.E.A, www.stylebyfea.comMakeup & Hair By: Brie Leach for MAKE UP FOR EVER, www.briedoesmakeup.comLocation: Surf & Sand Resort, www.surfandsandresort.comClothing Provided By: River Island, www.riverisland.comAccessories Provided By: Traditional Jewelers, www.traditionaljewelers.com

Making THE ISSUE

The holiday season is nearing, and with this festive time of year comes glitz, glam and of course, endless events. Living in Southern California, we are blessed to enjoy the beautiful beaches year round. With a stunning oceanic backdrop, our inspiration for this particular shoot was to highlight the best of SoCal’s landscape. No need to shuffle into stuffy rooms to escape the cold. Take your gorgeous garb coastal this holiday season. Our fabulous photographer Taso Papadakis, stylists Style by F.E.A, makeup artist Brie Leach for MAKE UP FOR EVER and model Cora Benesh worked together to emphasize the unobstructed sunsets that Surf & Sand Resort has to offer.

While pulling jewelry at Traditional Jewelers in Newport Beach, Style by F.E.A fell in love with a stunning pair of gold and diamond, kite-shaped drop earrings from Fred Leighton. Inspired by the shape and movement of the earrings, they wanted Cora's look to feel light and effortless, so they put her in a liquid gold slip dress with draping on the bust and skirt. A beautiful pave diamond ring, also from Traditional Jewelers, was the perfect finishing touch.

For Cora’s makeup, Brie Leach wanted to contrast the model’s fair skin with warm deep pigments to create the perfect fall look. To achieve this, she used MAKE UP FOR EVER Face & Body Foundation in #38, the MAC Flammable Paint pigment tube and a Chanel deep-rose lip stain. For Cora’s hair, Brie used Oribe Texturing Spray for a vibrant look.

Photographer Taso Papadakis views each fashion shoot as a celebration of culture, form, play and light. He is inspired by spontaneity, improvisation and the opportunity to portray the 'moment to moment' reveal of our dynamic human beauty. For this particular shoot, inspiration came from working with a fantastic team and with a charming and focused model in an idyllic setting. He is also grateful for photo assistant David Mario Pratt, who was an “ace” all afternoon on this shoot. Taso used a high-level Canon digital camera and lenses, and multi-unit strobe systems to complement the scene.

Cover model Cora Benesh splits her time between home bases in Los Angeles and Portland, Oregon. Actress, model, writer and producer, Cora regularly works up and down the West Coast and can be seen in various national print and broadcast campaigns. Her acting and writing work can be viewed in dramatic comedy, “City Baby” starring opposite Daniel Baldwin. You can also find her in past and upcoming seasons of “Portlandia.”

By Locals for Locals // Where to be Monday-Sunday

N A T I V E K N O W L E D G E

Stenn PartonDJM Capital, Director, Acquisitions & Development

MONDAY: I like starting the week off with a coffee at Sidecar Doughnuts in Costa Mesa. You

can’t beat their Stumptown brew!www.sidecardoughnuts.com

TUESDAY: You can find me most Tuesdays at Bear Flag in Cannery Village. Their Taco Tuesday deal is awesome and the location is walking distance from our Lido Marina Village project.www.newport.bearflagfishco.com

WEDNESDAY: I’ll break up the week with some road biking on Pacific Coast Highway. I bike from Corona del Mar to Huntington Beach (to see our Pacific City project) and back. I’ll usually stop by Zinc to get a quick breakfast, then hit the road.www.zinccafe.com

THURSDAY: Happy Hour! Either with the DJM Capital team or our clients. You’ll run into us at A Restaurant’s ‘Social Hour’ from 3-6pm enjoying some Moscow Mules.www.arestaurantnb.com

FRIDAY: We (DJM Capital) entertain clients a lot in Newport, and one of our favorite spots for a client dinner is at The Dock in Cannery Village. The view is right on the water and the food is incredible.www.eatatthedock.com

SATURDAY: Newport has some great places to shop. I usually find the best gifts for my wife at A’maree’s and stop by Almond Surf for myself to get some good basics for the weekend.www.amarees.com | www.almondsurfboards.com

SUNDAY: Sunday is the perfect day for a Duffy cruise around the Harbor with my family. We are non-stop during the week so it’s nice to get together and relax.www.duffyofnewportbeach.com

Dora Wexell[seven-degrees], Director

MONDAY: Started the morning, and the week, out right with Blend 67 from Living Juice on Forest Avenue in Laguna Beach.

This is an amazing blend of cashews, coconut nectar, vanilla, cacao, cold brewed coffee and cayenne! I’m addicted—YUM!www.livingjuice.me

TUESDAY: Too much work today. I’m going to celebrate with friends for dinner at Carmelita’s Kitchen on Broadway Street in Laguna Beach. It’s the best Mexican restaurant around! www.carmelitaskitchen.com

WEDNESDAY: Today is the day for my favorite hot yoga at Bikram Yoga Laguna Beach. I love, love, love this place. If only I could be there everyday!www.bikramyogalaguna.com

THURSDAY: Morning meeting at Anastasia Café for Eggs Laguna or maybe the Anastasia Omelet. Everything on this menu is AMAZING and the best shopping in Laguna is right there under the same roof. Say “hi” to Emir for me! www.anastasiaboutique.com

FRIDAY: The Cliff Restaurant and the shops at Laguna Village are my old stomping ground. It’s a great place to hang out, look at the art or have lunch or dinner outside—literally on the cliff overlooking the ocean. www.thecliffrestaurant.com

SATURDAY: Working today, so starting early with the best latte and pastry from Andree’s Patisserie. I recommend the cinnamon raisin buns, they’re absolutely the best anywhere! Ron makes all his own pastries every morning and greets you with a smile and some local conversation. This is a tucked-away landmark in Laguna Beach.

SUNDAY: Finally a beach day! But I prefer to be off the beaten path. My favorite is the beach access through Laguna Surf Resort, just south of Laguna Village. Walk through the front door of the resort and it leads right to the steps, taking you just south of Main Beach, so it’s not too crowded. www.lagunasurf.org

“You can find me most Tuesdays at Bear Flag

in Cannery Village. Their Taco Tuesday deal is awesome.”

-STENN PARTON

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30 | | OCTOBER 2014

By Locals for Locals // Where to be Monday-Sunday

N A T I V E K N O W L E D G E

“Casa is the perfect little midweek hideaway for a

quiet drink with awesome bar staff and ambient

tunes.”-JAI SHOWDON

“Hump day usually means a working lunch

at Seabirds Kitchen. My favorite is the Holy

Smokes Bowl!”-SHELBY COFFMAN

Jai SnowdonPie-Not, Co-Owner

MONDAY: I head to Growers Direct for fresh and quality produce for cheap! I juice everyday and love creating new

concoctions. Try apple, ginger, lemon, red cabbage, sweet potato and some turmeric...YUM!! Invest in a slow juicer people.

TUESDAY: Acupuncturist Dr. Woo is magic to say the least. I eat up alternative therapies and Dr. Woo is one of the best in the business. Muscle pain, back pain, insomnia, headaches… you name it and he’ll fix it. www.drwooacupuncture.com

WEDNESDAY: Casa is the perfect little midweek hideaway for a quiet drink with awesome bar staff and ambient tunes from local artists like The Mattson 2. Try their gin and honey based cocktail called the “Son of a Bee Sting.”www.casacostamesa.com

THURSDAY: Shunka is seriously one of the most amazing sushi experiences. If you like REAL sushi then this is the place for you. My go-to is the fresh raw octopus from Japan (shipped in daily). Ask for the suckers fried on the side.

FRIDAY: Avanti is one of the most overlooked and underrated vegetarian restaurants around the Newport/Costa Mesa area. Grab the One Eyed Pizza with the fried egg on top. You won’t be disappointed. www.avantinatural.com

SATURDAY: There’s nothing better than to start the weekend out right with an early morning, stress relieving, Vinyasa Flow yoga class at Villa Pilates & Yoga. If you want your butt kicked, try a reformer session with the owner, Carly.www.villapilatesandyoga.com

SUNDAY: Haute Cakes is a local favorite for a great Sunday breakfast. The place is just too good to pass up. A stand out for me is the quinoa porridge with steamed almond milk and fresh berries. www.hautecakescaffe.co

Shelby CoffmanThe Hood Kitchen Space, Co-Owner

MONDAY: I like to kick start the week with a plan! We start by making the weekly social

media plan for The Hood Kitchen and then stop by Ritual JuiceBox to grab a week’s supply of green juice drinks. www.ritualwellness.com

TUESDAY: The best part about working in a commercial kitchen are the delicious samples. The worst part are the calories that come with those samples. Thank goodness for the awesome workouts I get at Barry’s Bootcamp in Irvine.www.barrysbootcamp.com

WEDNESDAY: Hump day usually means a working lunch at Seabirds Kitchen. My favorite is the Holy Smokes Bowl! I end the day at The Place with my softball buddies. www.seabirdskitchen.com

THURSDAY: As we wind down the week, Christie Frazier (my Hood Kitchen partner in crime) and I like to head over to the Downtown Santa Ana Farmers’ Market. We love to visit clients and grab a glass of wine at Playground. www.dtsafarmersmarket.com www.playgrounddtsa.com

FRIDAY: I start off Friday thinking about where to take my husband to dinner. Lately, it’s either The Ranch Restaurant or Arc Restaurant. I crave the Crab & Coconut Curry Ceviche at The Ranch. Arc doesn’t miss with their delicious burger!www.arcrestaurant.com | www.theranch.com

SATURDAY: Family day! We hit Newport Beach early for surfing, followed by shopping at 503 Found on Lido and a stroll over to Bear Flag Fish Co. for fish tacos with tommy sauce.www.503found.com | www.newport.bearflagfishco.com

SUNDAY: Sunday is a farmers market day. The OC Great Park has a variety of local vendors, food producers and food trucks. Afterwards, I love meeting the girls for Bacon Asian Marys at Break of Dawn in Laguna Hills.www.ocgp.org | www.breakofdawnrestaurant.com

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eat/drink

72DRINK FEATURE

Beer Here

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42 EAT EXPERT

Top Chef, Shirley Chung, Brings a Taste of Beijing to Orange County

50 EAT FEATURE

These OC Chefs Take Out Their Top Kitchen Tools to Prepare Superlative Savory Plates You’ll Want to Try

66 DRINK EXPERT

Diesel Brew’s Dean Tompkins Talks Cold Caffeine Creations

72 DRINK FEATURE

Breaking Out the Best in Fall Food and Beer Combinations

October2 0 1 4

A&O KITCHEN+BAR1221 West Coast Hwy Newport Beach, CA 92663 949.630.4285www.balboabayresort.com

OCTOBER 201439

“I love opening restaurants because I love the craziness. I’m full of energy and the chaos fits me.”

42 | | OCTOBER 2014

THE EXPERTSHIRLEY CHUNG

Celebrity Chef, Owner of Twenty Eight Restaurant and Lounge

Favorite Kitchen Toy: Rational Oven

WRITTEN BY: MICHELLE SLIEFFPHOTOGRAPHED BY: JORDANA SHEARA

TWENTY EIGHT RESTAURANT AND LOUNGE19530 Jamboree RdIrvine, CA 92612

elebrity chef Shirley Chung gets down and dirty while tearing it up in OC as she breaks ground for her new restaurant in

Irvine, Twenty Eight. This chef uses her hands for more than making art on the plate. She constructs new meaning to the term ‘Chinese food’ for residents of Orange County. You might recognize her from her appearance on “Top Chef,” season 11, which took place in New Orleans and concluded in Hawaii. Chef Shirley impressed everyone with her modern take on traditional Chinese cuisine. Prior to this experience, she impressed the culinary industry by storm; having started cooking when she was 28 (see where the restaurant name comes from). The restaurant’s name stems beyond what age Shirley started cooking at though. It also holds significant meaning in traditional Chinese culture.

Chef Shirley is trained in classic French and Italian cuisine and has worked alongside other amazing chefs, such as Thomas Keller, Guy Savoy and Mario Batali. I am beyond thrilled and excited to have Chef Shirley right here in our backyard. No need to get in the car and drive to LA or Vegas to get a plate of food like the ones you see on TV. Now we have it right in our own backyard. Experience the taste of Beijing with a twist through dishes like the Lobster Dumpling with Consommé, House-Cured Head Cheese & Beef Tongue, Singapore-Style Chili Lobster with Hand-Cut Noodles, Steamed Local Black Cod in Banana Leaf, Slow-Braised Ox Tail, Squid Ink Hand-Cut Noodles with Uni, and the Eight Treasure Rice and Tofu Panna Cotta with Red Bean Ice Cream. If you closed your eyes, you could pretend you were Anthony Bourdain, but you’d still be able to make it up in time the next day for work.

CELEBRITY CHEF SHIRLEY CHUNG BRINGS CONTEMPORARY CHINESE CUISINE TO ORANGE COUNTY

Forever

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Q: Congrats on your new restaurant! Can you talk about the concept?Shirley Chung: Twenty Eight is going to serve modern Chinese cuisine, which showcases the transition stage that the cuisine goes through when immigrants relocate to other countries. I want to show how our palate changes and how it is seasonal. It’s the revolution of Chinese cuisine through California.

Q: Who’s on the team?SC: My partner Stacie Tran. She is a seasoned restaurateur and longtime friend. She also has a life-long history in the hospitality industry.

Q: I love how you refer to your style of cooking as “cooking with no borders.” I think that mentality is representative of Californian cuisine as well, so it should be a good fit! Can you give us an example of your style by telling us about one of the dishes that will be featured on the menu?SC: The California style noodle. We will be doing different types of hand-cut and hand-rolled noodles. One of my favorites is the Squid Ink Black Noodle, served with pesto, ginger, scallion and jalapeño. Then we melt fresh uni into the sauce with butter and garnish on top with more fresh uni. This is representative of newer California style Chinese cuisine. We really want to showcase locally sourced seasonal ingredients. Another favorite is the Singapore-Style Chili Lobster with Hand-Cut Noodles. We also have creative dishes like Tea-Smoked Chicken and Slow-Braised Ox Tail, which are slightly more traditional but unconventional in their presentation. Expect interactive dishes that are finished table-side. I want you to have a different relationship with your food—you watch it in its stages and you fall more in love with it. It’s a new experience.

Q: It seems like you are very hands on with this project. What’s your favorite part of opening a new restaurant and is it anything like the experience of opening a restaurant on “Top Chef”?SC: This is actually my seventh restaurant that I’ve helped open! I love opening restaurants because I love the craziness. I’m full of energy and the chaos fits me. You always have to prepare for the worst and assume nothing will be perfect. I strive under stress, so it works. These restaurants are like babies to me. I get to help see them grow. Opening a restaurant is somewhat similar to opening one on “Top Chef.” Everything is crazy and chaotic but the team dynamics vary. We tend to bump heads on the show, as opposed to opening a restaurant in real life, where our team is more collective.

Q: Speaking of “Top Chef,” you’ve worked in a variety of cooking environments. Which would you say was the most challenging and why?SC: The most challenging was definitely “Top Chef” hands down. I mean, how often do you cook in a swamp? We were outdoors with mosquitos and had to build our own kitchens. It was very challenging.

“Expect interactive dishes that are finished table-side. I want you to have a different relationship with your food—you watch it in its stages and you fall more in love with it. It’s a new experience.”

Q: Favorite toy in the kitchen?SC: A Rational Oven. You can pretty much do anything with it, like change the humidity. It’s pretty crazy and really expensive and that’s why I like it!

Q: What’s the weirdest produce you’ve ever worked with and how did you prepare it?SC: I travel a lot, so I want to say there is no produce that is weird to me because I’ve been introduced to so much. Fiddlehead fern might be weird to the general public. It looks like a little curly thing and it’s really slimy. It’s not very easy to cook with but if you pickle it, it tastes really good.

Q: What’s a fun fact about Chinese food culture?SC: At a wok station, there are a line of chefs with spice trays. The chefs pull ingredients from these trays from a recipe they were taught orally. It isn’t consistent because it’s not written down and there

is no measuring. I worry that the tradition will get lost. What if the second generation doesn’t want to pass the recipe along? What if they change it? Also, there aren’t many cookbooks out there for traditional Chinese cuisine. But stay tuned, because there will be a cookbook for Twenty Eight in the future.

Q: What’s your Chinese Zodiac sign?SC: I’m a Dragon. I’m a very typical Dragon, like on “Top Chef” I was very up and down. I would win a lot and then I would lose. I think I even talked about it on the show where I made a zodiac reference.

Q: Where’s the next fun place you plan to travel?SC: I’m actually going to Hong Kong, Singapore and Malaysia. I’m very excited. It’s going to be a culinary tour where I visit traditional places and embrace the culture. Hopefully I get some inspiration and will come back with new recipes for the menu.

WRITTEN BY: DEIRDRE MICHALSKIPHOTOGRAPHED BY: DHRUMIL DESAIPHOTOGRAPHY ASSISTANT: PATRICK MARTIN

chefs'T O O L B O X E S

Stepping Behind the Kitchen Door of Five OC Chefs

50 | | OCTOBER 2014

Just like a painter with their favorite brushes, we know that chefs indeed have their favorite tools of the trade, so we set out to discover just what these intricate instruments may be. Paying a visit to five impressive restaurants here in Orange County, we spent some quality time with their executive chefs as they unveiled their favorite go-to kitchenware. But what’s the fun of seeing the tools without watching them be utilized? Mastering mouthwatering meals, these creative chefs showed us their beloved items in action. From custom-made knife handles to vacuum-sealed techniques and playing with fire, we watched the shenanigans unravel and the dishes take form. Join us on this exploration as we step behind the kitchen door.

WAYS & MEANS OYSTER HOUSE513 E Chapman Ave

Orange, CA 92866714.516.1800

www.wmoysters.com

| OCTOBER 2014 | 51

“We plan our prix-fixe menus with creative, flavorful cuisine in mind. However, we always offer alternative dishes as well. Our venue is unique to any other restaurant in Orange County and is the perfect setting for celebrations and romance.”

—MICHAEL PHILIPPI, EXECUTIVE CHEF AND OWNER

THE HOBBIT2932 E Chapman AveOrange, CA 92869714.997.1972www.hobbitrestaurant.com

52 | | OCTOBER 2014

THE HOBBIT, a charming house in the heart of Orange, has been known as a very unique dining experience for 42 years. The cuisine is referred to as “contemporary continental,” with an always impressive menu. The duo of Executive Chef Michael Philippi and his wife, Debra, works beautifully together. They share a passion for fine dining and offer a romantic and creative venue for guests to enjoy. The restaurant offers an elegant seven-course prix-fixe menu with one seating per night, held at 7pm, Wednesday through Sunday, and includes a cocktail hour, a tour of the downstairs wine cellar with champagne and hors d’oeuvres, intermission and even a visit to the country-style kitchen.

On this recent visit, Chef Michael prepared for us the Grilled Quail With Wild Mushroom Stuffing, complete with chive polenta and a sour cherry sage reduction sprinkled with delicately fried artichoke hearts. One of Michael’s favorite kitchen tools is his Weston Pro-2300 Vacuum Sealer, which he used to carefully marinate the quail in a sage infused olive oil for three hours. Another favorite item is his heavy copper saucepan, providing even heating for the reduction of sauces. The final dish was robust yet refined and one bite encouraged another.

THE DISH:Grilled Quail With Wild Mushroom Stuffing

chive polenta and a sour cherry sage reduction sprinkled with delicately fried artichoke hearts

THE INGREDIENTS: Marinated quail • Wild mushroom stuffing • Chive polentaFried artichoke hearts • Fresh chives • Dried sour cherriesMushrooms • Shallots • Sour cherry and sage reduction

Chef’s custom salt mixture • Sage infused olive oil

THE TOOLS:Weston Pro-2300 Vacuum Sealer • Plastic pastry bag and tip

Solid copper sauce pan • Strainer • TongsSilicone pastry brush for glazing • Mercer chef’s knife

Boning knife

| OCTOBER 2014 | 53

ANTONELLO RISTORANTE and Owner/Chef Antonio Cagnolo, have an impressive tradition here in Orange County since 1979. This is one of the very few establishments still embracing table side flambé preparation and service for their guests. The restaurant features an elegant dining room with wood-beamed ceilings, a jazzy lounge with music six nights a week and all the charm of European-style service. Tucked away in various corners of this large venue are eight different private dining rooms of various sizes for social gatherings and celebrations. Scampering up and down the staircases—behind the kitchen, above an alcove, and elsewhere, we explored each and every space. We settled into the Levendi Room, which was named in honor of the Napa winery. Levendi in Greek means a toast “to celebrate life” and indeed, that is the gusto with which Antonio Cagnolo embraces life. The walls were beautifully hand-painted in rich, gold tones to resemble Old World stonework and seemed to envelope us with warmth. Individual client wine lockers adorned one entire wall. Now THIS is a wine room!

Chef Antonio dazzled us with his flambé techniques —making it all look so easy! His “tool” is really his signature method—to flambé. With a gentle sauté of the scallions, diced parsley, butter and beurre blanc, he ignited the scampi and created a golden sheen. With a forward tilt of the sauté pan, a splash of liqueur and a flick of the wrist, Chef had the flames leaping into the pan. Instantaneously the scampi was complete, and a rich sauce was unveiled. Voila! Scampi Flambe’ Anisette!

THE DISH:Scampi Flambe’ Anisette

THE INGREDIENTS:Raw fresh whole scampi • Trimmed scampi • Diced scallionsDiced Italian parsley • Beurre blanc sauce • Anisette liqueur

Olive oil • Butter

THE TOOLS:Fish knife • Paring knife • Stainless tined fork • 10 inch sauté pan

Wooden cutting board • Tableside service rolling cartPortable butane burner with gas stovetop

54 | | OCTOBER 2014

“I am used to preparing cuisine table side and enjoy the interaction with our guests. They are often surprised, but it feels very comfortable doing this in a suit—or even better yet, in a tuxedo!”

—ANTONIO CAGNOLO, OWNER AND CHEF

ANTONELLO RISTORANTE & ENOTECA LOUNGE3800 South Plaza Dr

Santa Ana, CA 92704714.751.7153

www.antonello.com

| OCTOBER 2014 | 55

WITH PANORAMIC VIEWS of the Back Bay Preserve, this bistro offers waterfront views and a retractable roof for the quintessential indoor/outdoor Newport Beach dining experience. French-born chef, Bruno Massuger, has developed an inspirational farm-to-table menu, featuring California cuisine with a nod to Napa influences.

On our recent visit, Executive Chef Bruno’s creativity shined through with two delicious dishes, the first being the Alaskan King Copper River Salmon, a healthy yet savory dish indeed. Trimmed using his incredibly sharp Global chef’s knife and then pan seared, the fish was gracefully placed atop risotto infused with truffle oil, asparagus spears and baby carrots. The finish was a drizzle of chardonnay and butter sauce, creating a perfect balance of delicate flavors. The next plate to entice was the Rolled Short Rib, carefully trimmed, tied and baked, served over a rich polenta and al dente spinach. The finishing sauce was prepared with a beef demi-glace base, a hint of Valrhona dark chocolate and accents of sweet, fresh blueberries. Equal parts rich as it was sweet, it was the ideal balance for the tastebuds.

THE DISH:Alaskan King Copper River Salmon

chardonnay butter sauce atop risotto, asparagus and baby carrots

THE INGREDIENTS: Alaskan King Copper River Salmon (wild caught) • Risotto

Baby carrots • Asparagus • Chardonnay butter sauceSalt • Pepper

THE DISH: Rolled Short Rib

chocolate and blueberry sauce, served with polenta and spinach

THE INGREDIENTS: Rolled and tied short rib • Rich beef demi-glace sauce

Polenta • Fresh blueberries • Valrhona Chocolate bits • Pepper

THE TOOLS:Global chef’s knife • Global boning knife

Riveted handle chef’s knife • Vollrath silicone spatulaMercer Cutlery wooden handled turner/spatula

Vollrath NSF whisk • Mercer Cutlery Diamond Knife Sharpening Steel

58 | | OCTOBER 2014

“Harkening back to my French roots, I prefer to source locally—working with local farmers and purchasing seasonal products. I am proud to say that most of the vendors we work with are within 150 miles of the restaurant.”

—BRUNO MASSUGER, EXECUTIVE CHEF

BACK BAY BISTRO1131 Back Bay Dr

Newport Beach, CA 92660949.729.1144

www.newportdunes.com

| OCTOBER 2014 | 59

“My Misono chef’s knife has a hand-crafted handle that was custom made for my hand. That may sound odd, but it works well for me and is comfortable in my hand. Needless to say, this one does not go through the dishwasher!”

—BRANDON STEIN, EXECUTIVE CHEF

THE CELLAR305 N Harbor BlvdFullerton, CA 92832714.525.5682www.cellardining.com

60 | | OCTOBER 2014

THE CELLAR has been a darling of Fullerton for 45 years. Originally the basement of Fullerton’s historic Villa del Sol, the restaurant was created by artistic craftsmen who also worked on Disneyland’s Pirates of the Caribbean. With soft lighting, structured archways and cave-like walls and fireplaces, the space is utterly charming in an Old World kind of way. The venue sets the stage for romance and celebrations, offering premier service, an expansive wine list of over 1,400 selections and international cuisine. Led by Executive Chef Brandon Stein, the menu is steeped in classic French traditions with exquisite global flavors.

As we made our way down the softly lit staircase, we entered another world of days gone by. The bar was abuzz with activity and the dining room had couples starting to settle in various corners of the booths. Chef Brandon explained that his go-to kitchen tool was his custom-handled Misono chef’s knife which he uses often as he trims and prepares his meat, fish and game. On this evening, Chef Brandon had prepared for us an artful Pan Seared Atlantic Salmon placed on a quinoa base, with a colorful slaw of watercress, mango, red peppers and micro greens. A light beurre blanc sauce was the finishing touch to this polished, yet colorful dish. The salmon and quinoa paired well with the crunch of the slaw, while the herbed butter sauce added a sense of richness to the dish. A welcomed French influence was indeed at hand.

THE DISH:Pan Seared Atlantic Salmon

quinoa, slaw and beurre blanc sauce

THE INGREDIENTS:Atlantic salmon • Quinoa • Watercress • Mango • CilantroMicro greens • Red pepper • Garlic and shallot herb butter

THE TOOLS:Wooden cutting board • Misono handcrafted custom chef’s knife

Boning knife • Sauté pan • Slotted spatula • Tongs

WAYS & MEANS OYSTER HOUSE513 E Chapman AveOrange, CA 92866714.516.1800www.wmoysters.com

“We don’t take ourselves too seriously. Our goal is to throw a party for our guests every night. What we do take seriously is creating a memorable experience each time they visit us.”

—BEN WALLENBECK, CHEF DE CUISINE

62 | | OCTOBER 2014

REMINISCENT of a craftsman-style steakhouse, this restaurant is located in historic Old Towne Orange. The space offers low booths and tables allowing guests to peer clear across the dining room. With an expansive bar to the right and an oyster bar to the left, we were ready to call this home for the evening. Every night of the week there are specials---from clambakes, to cocktails or oyster shooters, this place is happening! The restaurant receives accolades for not one, but two Chefs de Cuisine, Benjamin Wallenbeck and Justin Odegard, who are affable craftsmen through and through.

The Roasted Muscovy Duck Breast, served with a butternut purée, Puy lentils, a fresh quail egg and an apple walnut salad was as unique as it was delicious. Though the lentils threw us off at first, we soon learned that these are the “caviar” of lentils (Puy are French green lentils from the Auvergne area). One of the tools that chefs Ben and Justin seemed especially proud of was their Paderno non-stick egg and quail pan to create the ultimate sunny-side up quail egg, which hails from Golden State Bird Farm in Vista, California. A Kasumi Japanese chef’s knife was used to score the duck breast, which was gently sautéed and browned in a saucepan. The purée and lentils were prepared and a refreshing apple walnut salad was tossed and the layering process of plating began. The final dish was sheer elegance as we enjoyed the roasted duck in a whole new way.

THE DISH:Roasted Muscovy Duck Breast

butternut purée, Puy lentils, sunny-side-up quail’s egg, apple walnut salad

THE INGREDIENTS: Fresh Muscovy duck breast • fresh quail egg

Butternut squash • Italian parsley • Puy lentilsBaby carrots • Micro greens • Walnuts • Red wine

Green apple • Butter • Salt • Pepper • Garlic • Olive oil

THE TOOLS:Vollrath silicone spatula • Stainless kitchen spoon

Fish and egg turner spatula • Boning knifeUtility knife • Kasumi Japanese chef’s knife

Paderno quail and egg non-stick fry panTongs • Sauté pan

“Ways & Means is proud to be a part of this community. We shop the farmers markets, work with local fishermen, and many of our guests are our neighbors.”

—JUSTIN ODEGARD, CHEF DE CUISINE

| OCTOBER 2014 | 63

THE EXPERTDEAN TOMPKINS

Creative Brand Manager of Diesel Brew

Known For: Giving away free coffee

“COFFEE IS LIKE THE WORLD’S BLOOD,” Dean Tompkins, Creative Brand Manager of Diesel Brew claims. For many of us, this idea rings true. Whether waking up naturally or hitting the alarm repeatedly, coffee seems to be a follow-up to our wake up, while extra doses make their way into our busy schedules as the day rolls on. Whether serving as a stress solution (and security blanket) to help prep us for that fast-paced and on-the-go Southern California lifestyle, or a simple side to our breakfast, it’s undoubtedly an in demand product.

Providing an alternative way we look (and drink) our coffee is DIESEL BREW. With a tagline that reads, “Fuel the Machine,” the company seeks to keep us going with strong, black coffee cold brewed for 12-14 hours in brewing tanks. For iced coffee lovers who prefer the real deal as opposed to the sugared up and watered down menu items often found in stores, it’s a must-try.

Tompkins, new to the brewed beverage scene, fell into the world of coffee on a whim. Already a busy man, ruling life as a hairstylist at Magnolia Salon and entertaining as a musician in the bands Mammoth Thunderpower and Unicurse, he took on the title of coffee connoisseur, making him a triple threat.

Interested in this cold-brewed world, we caught up with Tompkins, who filled us in on how to “fuel the machine” the right way.

WRITTEN BY: JENNIFER LE PHOTOGRAPHED BY: PATRICK MARTIN

G E TS YOUR

MotorR U N N I N G

DIESEL BREW’S DEAN TOMPKINS TALKS COLD COFFEE CONSUMPTION

E-mail: info@dieselbrew.comFacebook: www.facebook.com/coldbrewedcoffee

Twitter: @dieselbrewInstagram: @dieselbrewcoffee

Find Dean also at: MAGNOLIA SALON2482 Newport Blvd

Costa Mesa, CA 92627949.722.7550

www.magnoliasalonoc.com

66 | | OCTOBER 2014

DIESEL BREW714.660.3751

www.dieselbrew.com

PHOTO SHOOT LOCATION:THE HOOD KITCHEN350 Clinton St, Ste A

Costa Mesa, CA 92626714.549.2430

www.thehoodkitchen.com

“ONCE THEY TRY IT, THEY WANT IT. IT’S BEEN A LOT OF HARD WORK, BUT IT’S NOT A HARD SELL.”

| OCTOBER 2014 | 67

DIESEL BREW is a tribute to owners Jesse and Loren Nason’s father, who is a truck driver. This explains why there is a truck on

the Diesel Brew’s bottle sticker.

Q: First, can you tell us how Diesel Brew came to be? Dean Tompkins: Jesse and Loren Nason are the owners behind the company. One had a soda addiction and thought, “There’s got to be a way for me to get caffeine without all this sugar.” They had already been brewing beer, so they started to test some ideas out, cold pressing different coffee blends. That was a couple years ago. They finally got the right bean, the right grind, the right steep time and the right ratio.

Q: You are a hairstylist, musician, husband and father. Did you ever predict that you would be doing what you’re doing now at Diesel Brew? DT: No. I had no idea! I serve beer, water and alcohol to my clients at Magnolia Salon. Jesse would come in and get his hair done by me, always bringing me coffee that I’d give out to people. Everyone loved it. Everybody raved about it. I was doing his wife’s hair one day and I asked, “What’s going on with the company?” This was in January. She mentioned they needed someone to push it to the top. I was like, “I’ll help them out!” Once they brought me on, I became their ambassador. I now help with getting the word out there. They came to me because they were aware that I knew a lot of people and that I knew how to sell something. I stepped into my role and we’ve skyrocketed since then.

Q: What does the position of Creative Brand Manager of Diesel Brew entail? DT: I give away a lot of coffee. It’s a small business, so we all do sales. We all do everything, but my job is to set the brand image and get it into the hands of the people that we want to have it. All the CrossFit gyms around right now are drinking it. We’re just getting our coffee into all the little places that we want it to be, opposed to going to the big chain supermarkets. We want Diesel Brew to be in unique places.

Q: How do you want to represent Diesel Brew exactly? DT: We are a small group of guys. There are three of us and we are all trying to make a good coffee that represents the Southern California lifestyle. We are a fast-paced area. We need energy and we need it fast. I had some friends I tried to give coffee to and they said they only do hot coffee. I was like, “That’s because you’re retired and can sit around and

enjoy a cup of coffee!” We can’t do that. I have two kids. The other guys have kids too. Everyone’s got to get going.

Q: What’s the most rewarding aspect of your job? DT: I really like meeting all the people that are interested in this. I like introducing them to and teaching them about cold brewed coffee. We have all these guys at The Hood Kitchen that are doing the same type of thing we are. We all get to know each other. The Hood is helping us a lot. I love the sense of community around here especially in Costa Mesa. I think everybody wants to help the little guys out. Everybody likes the unique brands. Costa Mesa is a special place. We are a big city with a small mind mentality.

Q: For a coffee amateur, what is good to pair with cold brewed coffee? DT: In the morning, I do a lot of the nutrition bars. I pair the coffee with Rise Bar or OhMyBar. OhMyBar is made here at The Hood Kitchen. Rise Bar is also from around

here in Irvine. We all sponsor the same athletes, so we all get to know each other well.

Q: Are people usually open-minded when you give them coffee? DT: When you tell them it’s black coffee, they’re very opposed to it because you either like coffee, or you don’t at all. When I tell them it’s black coffee, they say no, but then I tell them it has over 700 milligrams of natural caffeine. They either absolutely love it or hate it. I haven’t witnessed too many people hating it—they’re just not coffee drinkers. We’re going after the energy drink market. There are people guzzling chemicals that we don’t even know about. That stuff is new. Diesel Brew is all coffee and water. We’re not a concentrate. Our stuff is bottled and ready to go. One shot. It’s easy to drink because

you don’t have all that acid.

Q: Is cold brewed coffee usually packaged in beer bottles? Where did this concept come from? DT: No. Ours looks a little different. Jesse and Loren already made beer. The craft coffee thing is the next big rush. I think that’s where it came from. We want to be unique. We sell it to a lot of bars. Some people are sober and don’t want to drink, but they don’t want to have a soda. It’s always funny when you see someone say, “Oh, having one early?” And you’re like, “No, it’s coffee!”

Q: You are tackling so many roles all at once! Can you give us insight as to what your typical work day is like? DT: On a typical day, I wake up, get my son ready, get everything organized for school and make breakfast. My wife goes to work. I’ll come into The Hood Kitchen, depending on whether it’s a coffee day or a salon day. I’ll service up a couple of accounts, make deliveries and drop off samples for someone. We are still in the growing phase. I’m still giving away so much coffee to people just to get them to try it. Once they try it, they want it. It’s been a lot of hard work, but it’s not a hard sell. Then I take care of my clients, go home and make dinner. I split my day with coffee in the morning, then clients in the afternoon and evening.

Q: Is there anyone in particular that you look up to as far as branding? Has anyone helped in perfecting your craft?DT: My friend, Ryan, is the marketing man over at Stance Socks. He’s given me some help with branding, which has been great. Everyone’s been so helpful. Then, there’s Seaworth, the other coffee that’s made at The Hood Kitchen. Bryan, the guy that owns Seaworth, lives in my neighborhood. He’s been someone that’s helped us out along the way. We’re all working together. Even though we have the same product, we’re two different brands.

Q: Since you guys are still in the growing phase, how can Diesel Brew become better and improve as a brand?  DT: We’re always at home making different coffees in little batches with different beans, different grinds and different times. Different everything. The next thing that we are doing is aluminum bottles. They’re lighter and they ship better.

“WE ALL DO EVERYTHING,

BUT MY JOB IS TO SET THE BRAND IMAGE AND GET

IT INTO THE HANDS OF THE PEOPLE THAT WE WANT TO

HAVE IT.”

68 | | OCTOBER 2014

HAVEN GASTROPUB190 S Glassell StOrange, CA 92866714.221.0680www.havengastropub.com

72 | | OCTOBER 2014

common connection of beer and food is usually something simple and casual, like spicy buffalo wings and a cold Bud. And when we think of

food and drink pairings, it’s wine that often comes to mind. But brews shan’t be overlooked as too simple of a beverage. As the nights get cooler and the days get shorter, there is nothing better in the fall season than a full flavored dish paired with the perfect beverage. Bring on the seasonal brews.

The best beer and food pairings can elevate a dish and bring out flavors that you may not have noticed before. With so many depths of flavor in beer, the possibilities are endless. I was lucky enough to sit down with some of Orange County’s most knowledgeable sources on all things food and beer to get an insider’s look on what it takes to have the most successful pairing.

a

WRITTEN BY: VANESSA MOORE | PHOTOGRAPHED BY: ALEX THOMPSON

THE ULTIMATE GUIDE TO BEER AND FOOD PAIRINGS IN ORANGE COUNTY

hereBEER

| OCTOBER 2014 | 73

If you’re in Orange and looking for fantastic food and beer, look no further than Haven Gastropub. Haven has been around since 2009, but their menu is always changing. Don’t come here to expect the same dishes though, as they change based on the seasons and what’s fresh. Their beer selection is one of the most extensive I have ever seen and they have beers for all palates and tastes. Chef de

Cuisine, Craig Brady, is as passionate about his food as he is about beer and is very hands on in deciding which beers go with each dish. Some of the beers you may recognize by name, but unless you are a beer aficionado, most will be new to you. Don’t get discouraged—they offer beer flights where you can sample what’s on draft and is the best way to get a little taste of everything they have to offer.

“There are a lot of factors in beer that take place on your palate, like the viscosity, varying alcohol contents that range, the head and the aroma. There is nothing that wine does to your nose that a good beer can’t do.”

—CRAIG BRADY, CHEF DE CUISINE

Haven Gastropub190 S Glassell StOrange, CA 92866714.221.0680www.havengastropub.com

PAIRING #1:Brussels Sprouts with prosciutto and lemon juice

Russian River’s Redemption Belgian Blonde Ale

PAIRING #2:Wild Mushroom Flatbread with wild mushrooms, Gruyère, Fontina, Parmesan, oregano, garlic and arugula

Goose Island’s Bourbon County Barleywine

THE EXPERT:

CRAIG BRADY, Chef de Cuisine

Q: Can you tell us a little bit about why you chose these pairings?Craig Brady: We started with our Brussels Sprouts that we roast with a little bit of prosciutto and crisp up in the pan. Once everything is roasted and caramelized, we deglaze with a little bit of lemon juice to add brightness. With that acidity you don’t want anything that’s too tart, so I went with a Belgian blonde. With the earthiness of the Brussels sprouts and the acidity, the esters of the Belgian ale make the nuttiness of the Brussels sprouts come out more. It’s a compare and contrast taste.

Q: What about the flatbread?CB: There’s a mix of mushrooms in there, usually about three or four types depending on what is in season. When I think mushrooms I think Madeira, sherry, marsala—sweet high-octane alcohols or liquors. What we have is a Bourbon County Barleywine, which is a high-octane beer; about 13 percent that has the sherry qualities to it as far as flavors. It’s more a complement pairing.

Q: Do you start with the beer or the food first when coming up with the pairings?CB: We do beer dinners, and a lot of times we write out dishes and then take a look at the beers. What we do in-house is take a look at what the standout flavors are and then see what would be a good comparative that would complement or contrast those flavors and cleanse the palate as a glass of wine will do. And beer has those qualities as well.

Q: Do you think it’s harder to pair beer or wine with food?CB: I think it’s harder to pair beer. I think there are a lot more complexities in beer than there are in wine. There are a lot of factors in beer that take place on your palate, like the viscosity, varying alcohol contents that range, the head and the aroma. There is nothing that wine does to your nose that a good beer can’t do.

Q: What is your favorite beer you have available at the restaurant at the moment?CB: Bourbon County. Absolutely. Barleywine is a phenomenal drink.

| OCTOBER 2014 | 75

JARRED DOOLEY, Director of Libations

Playground is known throughout Orange County for their food forward cooking. They have some of the most creative dishes out there and are always experimenting. They have earned tons of fans, not just based on their food but also on their amazing beer and cocktail selections. Jarred Dooley does not just call himself the bar manager, he is the Director

of Libations, and he means business. In talking to him you can tell just how passionate this guy is about his alcohol and how important it is for Playground to stock the bar with beers that not only complement the dishes they produce but also contrast with them, to tease the customers palate and accent the dishes.

“Depending on my mood and what I am eating, I am going to go for a different beer, but I definitely gravitate towards sessionable beers that are more on the refreshing side.”—JARRED DOOLEY, DIRECTOR OF LIBATIONS

Playground220 East 4th St #102Santa Ana, CA 92701714.560.4444www.playgrounddtsa.com

Q: What makes this hanger steak go so well with the Sprocketbier?Jarred Dooley: The combination of the sweetness from the plums and pearl onions in conjunction with the sear and unctuousness of the hanger steak melds perfectly with the dry and slightly roasted Sprocketbier with the light effervescence cleaning everything up in the finish.

Q: What do you think is harder to pair with food, beer or wine?JD: Wine. You are dealing with fewer ingredients so it really comes down to a better understanding of the wine, the year and the varietals. With beer, we have the opportunity to use anything and everything, including the kitchen sink to develop it. Inherent effervescence helps the pairing.

Q: When you are thinking of your pairings, do you tend to start with the drink or the food?JD: If we are planning a special event, we start with the star of the dish and then build around that. If I know there are contrasting characteristics of one of the other flavors in the dish, changing the small things can make it a very good pairing.

Q: You are a certified sommelier and cicerone. Which was harder to get?JD: I spent more time on the cicerone test. I feel like I passed the sommelier test by the skin of my teeth, so hopefully by the end of the year I will be able to do my level two. I spent last year working on my BarSmarts for cocktails.

Q: What’s your favorite beer here at Playground and why?JD: Depending on my mood and what I am eating, I am going to go for a different beer, but I definitely gravitate towards sessionable beers that are more on the refreshing side. You can drink it and not fall on your ass.

THE PAIRING:24 Hour Wagyu Hanger Steak with roasted plums, pearl onions, braised kale, smoked onion puree and beef jus

Stone Brewing Co.’s Sprocketbier

THE EXPERT:

76 | | OCTOBER 2014

Q: What flavors in the beer make it pair so nicely with the pork chops?Matt Johnson: This beer actually complements and contrasts very well with the meal. This dish has some sweetness due to the caramelization from the pork chops and the beer adds to that with its malty sweetness. Yet there is also a spicy mustard in the dish that contrasts well with that sweetness.

Q: You make your own beer in the restaurant. Can you tell us a little bit about the process?MJ: We usually brew 10-12 beers at any given time. We are innovative with our beers so we are innovative with what we do with our food. It helps the restaurant serve the type of food they are doing along with the beers they are trying to produce. We have our core beers, and we try to do other beers that are a little more on the innovative side so we can lead the way and keep the craft beer thing going.

Q: Can you explain your dry hopping technique?MJ: We do a double-dry hopping for five days, which basically means that we add hops at the end of fermentation and let them sit, let them create that good aroma and good flavor and then we do it again to give it that extra aroma, that extra flavor and that extra kick that you taste before the beer even gets down your throat.

Q: Where do you see beer trends going?MJ: Right now, session IPAs are really good. But I see session beers starting to become more and more popular. More people want them. A session beer is a beer that is lower in alcohol that you can sit down and drink three or four of and not feel tipsy. We like to drink multiple beers, because they taste good, but if you get a larger alcohol in beer you can’t drink more than two. So session beers are really good because you can enjoy that beer three or four pints in.

Q: What would you pair with dessert?MJ: Wreck Alley is a Russian Imperial Stout that is infused with coffee and has been specially roasted for us from Bird Rock Coffee in San Diego. We also have some chocolate, so it has a slight chocolate coffee flavor to it. It’s kind of sweet, it’s really rich and has a great mouth feel that goes really well with our Beeramisu, which is like a traditional tiramisu but instead of soaking it in espresso, we soak it in Wreck Alley. It’s really good. It really complements the sweetness of the dessert.

Karl Strauss is our only stop that actually brews beer on site. As soon as you walk in, you see the giant steel barrels used for making beer and you can sample that beer on their house tap. Since Karl Strauss is a brewery, most of their dishes are made with beer in mind. You can find sauces and brines made of different beers that they carry in the restaurant, which makes the pairing here a little

easier for the novice. They even have beer growlers to take home should you taste a beer there that you love and want to bring home. All of the staff loves beer as well, but I think Matt Johnson, the Head Brewer, might have the most passion for it. He is responsible for some of the great flavors you get in-house and even in the market.

PAIRING #1:Red Trolley Beer Brined Pork Chops with mashed potatoes, firecracker sauce and sautéed green beans and broccoli

Karl Strauss’ Oktoberfest

PAIRING #2:Beeramisu

Karl Strauss’ Wreck Alley

MATT JOHNSON, Head Brewer

THE EXPERT:

Karl Strauss Brewing Company 901 South Coast DrCosta Mesa, CA 92626714.546.2739For more locations visit:www.karlstrauss.com

“We are innovative with our beers so we are innovative with what we do with our food. It helps the restaurant serve the type of food they are doing along with the beers they are trying to produce.”—MATT JOHNSON, HEAD BREWER

| OCTOBER 2014 | 79

La Sirena Grill is known as the local Laguna hot spot for Mexican food. I got there just before 11am and by 11:30, the place was packed. All the employees knew the customers by name.

La Sirena’s focus is on fresh local ingredients with a huge selection of microbrews. You won’t find your typical Mexican beers here. They focus

on craft beers and specialty margaritas and even make their own sweet and sour mix in house. So, if you’re looking for a Corona you might have to ask Jeff for the next closest thing, because you’re not going to find it here. Instead, they pair craft beers with their amazing food to give you some unique flavors. You may never order a Corona again.

“The craft beer scene is not going to get any smaller. It’s not a fad, that’s for sure.”—JEFF ELIAS,

GENERAL MANAGER

La Sirena Grill30862 South Coast HwyLaguna Beach, CA 92651949.499.2301

347 Mermaid StLaguna Beach, CA 92651949.497.8226www.lasirenagrill.com

Q: What’s your favorite beer here?Jeff Elias: We rotate our beers so frequently that there is always a new favorite. Right now it’s the IPAs and imperial stouts.

Q: I’m sure a lot of people assume that you do regional pairings, like a Corona with Mexican food. Why do you think the beers you’ve chosen go so well?JE: We actually don’t have any Mexican beers here. Excellent beers go well with excellent food. Some people like a real hoppy beer with their tacos and some people might like a stout or a nice brown ale. It depends on what the customers like.

Q: Do you like complementing flavors or contrasting flavors when trying to come up with the pairings?JE: I like to complement the flavors. IPAs usually bring out the spiciness in the food, so some people wouldn’t want to pair them with their meal, but an IPA with the Carnitas Burrito is amazing.

Q: Where do you see microbrews going?JE: They are only getting bigger. What I’ve heard is that IPAs are going to phase out and sours are going to become the next IPA, but right now IPA is gigantic. The craft beer scene is not going to get any smaller. It’s not a fad, that’s for sure.

Q: Can you describe why the hop is so important?JE: The hop brings out the underlying bitterness that can transition to a citrus or floral note—sometimes piney. You can get an earthiness and crazy citrus flavors. Something from San Diego might be more citrusy and bitter and if you get something from mid-California, it might be piney and less bitter.

JEFF ELIAS, General Manager

THE EXPERT:

PAIRING #1:Blackened Wild Salmon Salad with organic mixed greens, avocados, tomatoes, cucumbers, red onions, papaya salsa, roasted bell peppers and a lime-cilantro dressing

Goose Island’s Matilda Belgian Ale

PAIRING #2:Enchiladas Amarillas with organic pinto beans and rice, red or green sauce, sour cream, Sirena cabbage and queso fresco

Pizza Port’s IPA

PAIRING #3:Carne Asada Tacos with Sirena cabbage and fresh salsa

Ballast Point’s Pale Ale

PAIRING #4:Pollo Burrito with Sirena cabbage, Jack cheese, guacamole and your choice of organic beans or rice

Ninkasi’s Believer Amber Ale

with locations in El Segundo & Irvine

| OCTOBER 2014 | 81

Fireside Tavern sits inside the Crowne Plaza Hotel in Costa Mesa. The interior is very homey and offers a great outdoor patio to enjoy those Indian summer nights. The food is flawless and all the employees are instructed by Executive Chef Scott Brandon and General Manager Steve Ashworth on which beers pair best with each dish. So, even if you come here not knowing what type of beer will accent your meal best, they have a staff that is full of suggestions. Also, if you are looking for late night bites this is a great place. They have a late night happy hour seven days a week that runs from 10pm-12am.

PAIRING #1:Grilled Flatbread with roasted forest mushrooms, La Quercia prosciutto, four cheese mix and wild arugula

Strand Brewing Co.’s Atticus IPA

PAIRING #2:Quinoa Kale and Sweet Potato Salad with Marcona almonds, Fiscalini Bandaged Cheddar and apple cider vinaigrette

Lost Coast Brewery’s Great White Ale

Fireside Tavern3131 Bristol StCosta Mesa, CA 92626714.913.9061www.firesidetavern.com

SCOTT BRANDON, Executive ChefSTEVE ASHWORTH, General Manager

THE EXPERTS:

Q: With the items that you chose for us, do you think the beers are more complementary or contrasting?Steve Ashworth: It depends on the dish. With the flatbread, there are some contrasting flavors there, in that if you look at the components of the flatbread, for the most part, you have some salt, some sweet, some earth and only an ever so faint taste of bitter from the arugula, but the Atticus IPA has a very strong bite to it. Because of this bite, it balances really well since the cheese softens and settles it. It’s about what component in the dish brings that out.

Q: How many times do you rotate your beers here?SA: We have eight tap handles, so the plan is that about every six weeks, half of those will rotate out and another four will come in. We will end up with four new beers, again staying with the same theme. I’ll bring in another stout or IPA. But because there is so much great beer out there that works so well with

Scott’s style of cooking, it’s a fun time to pair up and enjoy some great beers.

Q: Tell us about the menu concept at Fireside. Scott Brandon: First and foremost, we offer American cuisine, so we are really showcasing comfort food, not so much gastropub fare. It’s not necessarily small plates or bites. Basically, I am doing my twist on classic American dishes.

Q: For the beers Steve recommended, are there certain ingredients that go with certain types of beers?SB: I was working more with the flavor profiles, like earthy, roasted vegetables; warm comfortable stuff. There are a ton of great beers out there, so there are actually 20 or 30 that might go with these dishes.SA: These are definitely not the only ones that do, they just happen to be a lineup of our favorites. It really helps to bring out the bright notes and character of the food. The beer makes the food better and the food makes the beer better.

Q: Do you think it’s harder pairing beers or wines?SA: For me, probably beers. I’ve spent so much time with wines and people don’t think about doing beer pairings with food as much, so it takes some more thought, partly because there are more characteristics in beer that can counter what you are trying to do with food. With beer, there is a lot more to it including the depth of flavor, and in some cases, the small nuances you have to be careful of.

“It really helps to bring out the bright notes and character of the food. The beer makes the food better and the food makes the beer better.”—STEVE ASHWORTH, GENERAL MANAGER

Q: What inspired the pairing you have for us?JC Converse: What I look at is what the ingredients are that the chef creates. It’s a little bit easier for him to create a dish than for me to tell him what a beer tastes like and go back at it that way. So, I look at the ingredients, what he comes up with, the texture, the spice and the flavors and try to match up a beer style. Once I determine the style, I go for the beer itself.

Q: Typically, do you look for more complementary or contrasting flavors?JC: I like both. If you are doing the same thing it kind of gets boring and repetitive, where as when you have something that’s a contrast, they both get exciting.

Q: Can you tell us about the drink we have?JC: The drink we have is “I’ll Have Another” and it’s a concoction that I came up with. It’s Jack Daniel’s Tennessee Honey, apricot liqueur, lemon juice, Gosling’s Ginger Beer and orange bitters. We shake it up over ice and strain over a glass of ice. It’s very refreshing; it has a nice little kick to it and works well with the Savory Cake Chef made. I was looking for something to accent it.

Q: Wine and food pairings have always gone hand in hand. Would you say pairing food with a beer is harder or easier than pairing with wine?JC: I think that with wine, you are really limited with just the flavors of it. There are beers that are made with fruits, there are beers that are made with vegetables and there are sour beers. It’s much easier for me to pair a beer with food than wine. You can go crazy with cocktails and all the flavors they represent. That’s why we are seeing this crazy stuff in mixology, because the flavors that are out there are amazing.

Q: When you are doing your pairings, what do you think is most important: texture, taste, or smell?JC: You have to have all three. You can’t depend on one or the other. I mean, you can have something like a nice spicy IPA that’s got a lot of hops in it, but if it’s thin and watery and the texture is not there, it’s not going to stand up to what you pair it to. You have to have the balance of everything.

RECIPE FOR COCKTAIL:

} Jack Daniel’s Tennessee Honey whiskey – 1 ½ ounces} Apricot liqueur – ½ ounce} Fresh squeezed lemon for juice – ½ ounce} Gosling’s Ginger Beer – 3 ounces} Orange bitters – 3 drops

In a mixing glass with ice, add all of the ingredients. Add a mixing tin and shake vigorously for 20 seconds. Pour in a bucket glass over fresh ice in the glass. Garnish with an orange peel and a fresh sprig of mint. Enjoy and repeat, “I’ll Have Another!”

JC CONVERSE, Beverage Director

THE EXPERT:

THE PAIRING:Savory Cake with bacon and a soft boiled egg

“I’ll Have Another”

A&O Kitchen+Bar1221 West Coast Hwy Newport Beach, CA 92663 949.630.4285www.balboabayresort.com

The Balboa Bay Resort’s new darling, Anchors and Oceans, abbreviated to A&O, is giving some of the other gastropubs in the area a run for their money. With their complete remodel, you won’t even recognize the old Duke’s lounge. Instead, they have warmed the place up with a modern take on gastropub fare. Wood panels, amber lighting and a nautical theme make this the perfect place to enjoy a beer and dinner outside on the harbor.

JC Converse is the man behind the bar. He opened up the Cosmopolitan in Las Vegas and is bringing that flair to Orange County. Expect craft cocktails, exotic drafts and exciting food. JC has both his cicerone and sommelier certifications and even brews his own beer at home. He also went to UC Davis for brewing school, which I am sure most of us wish we knew about before we got our degrees.

“What I look at is what the ingredients are that the chef creates. It’s a little bit easier for him to create a dish than for me to tell him what a beer tastes like and go back at it that way.”—JC CONVERSE, BEVERAGE DIRECTOR

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Q: What is the inspiration behind the pairing we have today?Mason Trapp: The inspiration was a nice sunny day at the beach. It makes sense to grab a burger and a nice cold beer!

Q: What ingredients in the burger made this Anchor brew the best choice?MT: I think it is light, mild and neutral. It won’t overpower anything going on in the burger.

Q: It seems like you do a lot of events that involve food and beer pairings. Can you tell us about the Beer Garden you offer and the Beer Dinners you have?MT: The Beer Garden events are the first Friday of every

month. It’s a different brewery every time and generally, they bring really fun and unique beers. We shoot for anywhere from four to six Beer Dinners a year, so about every other month. The Beer Garden event is open to the public, so you can just show up. We prefer reservations for the course dinners, however.

Q: Are there certain types of beers you feel pair better with certain items on the menu?MT: Absolutely. For example, our Ceviche is a no-brainer pairing for something really hoppy and aggressive, like an IPA. Whereas that same ceviche dish and our nut brown ale wouldn’t play nice together. In that instance, you are talking about similar flavor profiles.

Q: What types of beers should our readers look out for this fall?MT: The IPA is still going along strong, but being that it’s fall, you want to look out for dunkel beers. And I think after the IPA craze, the sours are going to come on heavy. But in the fall I tend to drink the stouts.

Sandy’s Beach Grill315 Pacific Coast Hwy Huntington Beach, CA 92648714.374.7273www.sandyshb.com

THE PAIRING:Jalapeno-Date Burger with Monterey Jack cheese, bacon mayonnaise and fries

Anchor Brewing Co.’s California Lager

Sandy’s is the perfect spot for a beer and a burger after a day at the beach. Even in October, when the weather is starting to cool down, Sandy’s beachfront patio is still the place to be. Executive Chef Mason Trapp, takes all the super fresh ingredients from California and pairs them with local California craft beers, creating some great flavor profiles. Located by the Huntington Beach Pier, Sandy’s is a great spot to stop after a session in the water.

MASON TRAPP, Executive Chef

THE EXPERT:

“The IPA is still going along strong, but being that it’s fall, you want to look out for dunkel beers.”—MASON TRAPP, EXECUTIVE CHEF

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Q: What makes this beer a great pairing?Jeff Hall: The dry cherry notes of the beer offer a little bit of sweetness and spice, which complements the spice of the actual pork itself very well.

Q: How do you decide which beers to stock every week?JH: One of the lessons I learned from my very first restaurant is to make sure that no matter what, with all the great beers there are out there, to keep a balanced tap list. So each tap has a certain genre we look for.

Q: What exciting events do you feature?JH: We are known for our Sinatra Sunday Brunch with performer Rabbi Blue, where we feature bottomless mimosas. We also have our happy hour, which lets you try across the board beers with three bucks off all drafts no matter what they are. We have something every night of the week, including our Burger and a Beer Thursday, where you get one of our huge nine ounce burgers and get to select a draft beer for 25 cents.

Q: What is your favorite beer here now?JH: I really like the kombucha beers; they give you this awesome kick of energy at the end. My favorite one on tap right now is the DirtWolf from Victory. It’s becoming a sought after drink that you can’t get in all the time. Their double IPA is out of this world.

Q: Any type of beer you think could go with almost anything?JH: Muddy from Unibrew, which is a classic Belgian strong pale ale. It has caramel notes and is an easier drink, but still complex. It’s right in the middle of everything and you can’t really piss off anyone’s palate with that.

Chapter One: The Modern Local 227 N BroadwaySanta Ana, CA 92701714.352.2225www.chapteronetml.com

Chapter One, which sits on a corner in Santa Ana where an old bookstore used to be, is known for using local produce and having a fantastic craft beer selection. They are also responsible for the amazing farmers market that most chefs go to in Santa Ana. Some of their draft beers are on the more exotic side, so if you are looking for a beer a little out of the norm then this is a great place to go. While I was there, I was lucky enough to sample a pineapple beer and a kombucha beer. Both were something I had never seen before and were surprisingly not overpowering. Chapter One has an enormous beer selection, so you can find something to please every palate and something to go with every dish.

JEFF HALL, Co-Owner

THE EXPERT:

THE PAIRING:Compart Duroc Pork Chop with peewee potatoes, local vegetables and cherry demi glace

Avery Brewing Co.’s The Reverend

shop

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Brand of Brothers

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The Brodrick Brothers Make it in America With Their Timeless Menswear Line

102 FASHION SPREAD

Channeling the Color Chalk in This Jewel-Adorned Pictorial

112 LOCALE LOOKS

Style Yourself in Fun Fall Fashions While Cozying up by the Fire at These Local Establishments

122 THAT’S WHAT SHE SAID

Hitting Up Three Trendy OC Taverns in Sophisticated Style

130 OUTFITS DECONSTRUCTED

Polish Your Holiday Look With This Season’s Edgy, Chic Style Staples

141 HOLIDAY GUIDE

Presenting Our Extensive Guide of Gifts, Tricks and Picks for the Best in This Season’s Food, Drink, Fashion and Decoration

October2 0 1 4

FREENOTE CLOTH31681 Camino Capistrano, Ste 103San Juan Capistrano, CA 92675949.481.5460www.freenotecloth.com

93OCTOBER 2014

FREENOTE CLOTH31681 Camino Capistrano, Ste 103San Juan Capistrano, CA 92675949.481.5460www.freenotecloth.com

| ANDREW

“WE’RE NOT TRYING TO BE A MODERN, prim and proper men’s line. A little more rock and roll, a little more dusty, we want to be more transparent to who we are and what we believe in.”

- ANDREW BRODRICK

94 | | OCTOBER 2014

THE EXPERTSMATT AND ANDREW

BRODRICK

Founders of Freenote Cloth

Favorite American Style Icon: Rocky Balboa

If you look at the clothes in your closet, do you know where all of your items were made and by whom? Not many of us do. This gap in connection between clothing and consumer begs the question: where is fashion heading? There is always a new trend, a new designer and a new boutique that is the latest “it” factor. Whereas apparel used to be made to withstand, today it is often made simply to sell, making it hard to trust the quality of the clothing.

Harping on the necessity for timeless, well-made apparel, brothers Matt and Andrew Brodrick have created a classic American menswear brand that is both practical and comfortable as well as stylish. Founded in 2013, Freenote Cloth is manufactured exclusively in the United States. You can trust both the durability and the authenticity of this all-American brand.

WRITTEN BY: KATIE WATFORDPHOTOGRAPHED BY: LIANNE WHEELOCK

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| OCTOBER 2014 | 95

Q: How does Freenote Cloth differ from other men’s fashion brands?Matt Brodrick: One thing that Andrew and I believe in is using the very best ingredients and building it the way it used to be built. The price points are higher, but our jeans will last you as long as the fit is still in style. We have an in-house pattern maker so all of our fits are custom to us. They’re 100 percent selvedge denim using classic denim weaving techniques.

Andrew Brodrick: Matt and I can also be ourselves in this industry. We are a little more rough around the edges. We’re not trying to be a modern, prim and proper men’s line. A little more rock and roll, a little more dusty, we want to be more transparent to who we are and what we believe in. Having that grittiness makes us different than other menswear brands. It’s nothing against them. We aren’t saying it’s our way or the highway; we just want to stay true to who Matt and I are.

Q: Tell us about your choices of fabrics for shirts.MB: Japanese fabrics are supplying the best in the men’s contemporary world. From the dye they use to the time of day that they actually color the fabrics, it’s meticulously done. We went to a fabric show and found the best plaids, the best prints and

the nicest chambrays. High-end brands like Ralph Lauren’s Double RL and J.Crew use them for their nice collections. Some of our custom buttons on our shirts are made out of real bone and horn. They have characteristics that you can’t get from plastic. Everything we use is the nicest we can find.

Q: Tell us how you came up with the name Freenote Cloth for your brand?MB: My brother and I wanted a name that was recognizable and easy to pronounce. One of the influences I had was Blue Note Records, an old jazz recording studio in Detroit. Andrew had the idea [for the words] “free” and “noteworthy.” You can’t deny the name is very American and, since we make all of our stuff in America, it made sense.

Q: What is an interesting fact about denim that most people might not know?AB: Raw denim is built not to be washed. If you want to break in your jeans, the authentic way to make your own wear patterns is to not wash them. It’s like breaking in a new pair of gloves that you want to conform to your hands. The majority of our denim is raw but we definitely have a mix of washed denim as well.

One thing that Andrew and I believe in is using the very best ingredients and building it the way it used to be built. The price points are higher, but our jeans will last you as long as the fit is still in style.”

- MATT BRODRICK

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Q: Who is an American icon that you look to for style inspiration?AB: The fictional character of Rocky Balboa in his younger days. He was the people’s champ and didn’t play dress-up. He wore beat up black pants and a black sweatshirt. We don’t want to make a product that feels like we are playing dress-up, or looks like we are in the railroad days. The guts of our brand is wearable product.

Q: What type of consumer are you gearing your brand towards?AB: There are two parts. You don’t have to be a wealthy person to buy our product, you just have to embrace the idea that less is more—quality over quantity. What’s the difference between buying one pair of our jeans that will last you for a few years versus five pairs of jeans that cost $60 each?

Of course we are also tapped into the wealthy customers that can afford as many wardrobes as many seasons as they like, but we want it to be affordable for like-minded individuals. It’s a great thing to own less. It’s less stress and less possession; and I think that’s something nice to tap into.

Q: Name three local shops where Freenote Cloth can be purchased?AB: Look for us at Lone Flag in Del Mar, North Menswear in Laguna Beach and Orn Hansen in Long Beach.

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PHOTOGRAPHED BY: ADAM GENTRYPHOTOGRAPHY ASSISTANT: CHRISTINE GEASEY

STYLED BY: BRITTANY HARTMODEL: SCARLETT BURKE of Brand Model and Talent, www.brandtalent.net

HAIR BY: JESSIE LYNN BOLLANDMAKEUP BY: MIKAL SKY, www.mikalsky.com

MAKEUP ASSISTANT: KEVIN LIM

LET THE COLOR CHALK TALK IN THIS SERIES OF FLASHY FASHIONED FUN

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102 | | OCTOBER 2014

ACCESSORIES PROVIDED BY:Titanium Treated Quartz NecklaceCharles Albertwww.charlesalbert.com

EarringsLili Claspe Jewelrywww.liliclaspe.com

| OCTOBER 2014 | 103

ACCESSORIES PROVIDED BY:Titanium Treated Quartz Necklace

Charles Albertwww.charlesalbert.com

Rings & EarringsLili Claspe Jewelrywww.liliclaspe.com

104 | | OCTOBER 2014

ACCESSORIES PROVIDED BY:Rose Quartz Necklace and Amethyst Crown RingCharles Albertwww.charlesalbert.com

Smaller RingsThe Shangri-La Boutique www.theshangri-la.com

Emmry Dangle EarringsLili Claspe Jewelrywww.liliclaspe.com

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ACCESSORIES PROVIDED BY:Blue Arrow Necklace, Cuff and Ring

Lili Claspe Jewelrywww.liliclaspe.com

Lateral Silver Cuff and Top Tear RingThe Shangri-La Boutique

www.theshangri-la.com

106 | | OCTOBER 2014

| OCTOBER 2014 | 107

ACCESSORIES PROVIDED BY:Socci Headpiece

Krownwww.shopkrown.com

Gold CuffsCharles Albert

www.charlesalbert.com

RingsThe Shangri-La Boutique

www.theshangri-la.com

108 | | OCTOBER 2014

ACCESSORIES PROVIDED BY:Blue Arrow Necklace, Cuff and RingLili Claspe Jewelrywww.liliclaspe.com

Lateral Silver Cuff and Top Tear RingThe Shangri-La Boutique www.theshangri-la.com

| OCTOBER 2014 | 109

Crisp air, good eats and fireside chats. Fall is here so look smart in classic plaids, supple leathers and soft knits. Since you’re dressed for it, impress your date with these tucked away dining spots that are sure to please. Whether grabbing a bite at a quaint island gastropub or indulging in an ocean-inspired feast, we’ve got you covered!

WRITTEN BY: VANESSA EBELPHOTOGRAPHED BY: TASO PAPADAKIS STYLED BY: STYLE BY F.E.AMODELS: Cora Benesh and Brandon Carlton of Brand Model and Talent, www.brandtalent.net

Fireside ChatsFireside ChatsStay Warm and Stylish at These Three Intimate Settings Sure to Keep You Feeling Cozy This Fall

LOCALE LOOKS

112 | | OCTOBER 2014

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RED CHAIR LOUNGE21500 Pacific Coast Hwy

Huntington Beach, CA 92648714.698.1234

www.huntingtonbeach.hyatt.com

| OCTOBER 2014 | 113

THIS LAGUNA house-turned-foodie’s haven will captivate and enchant no matter the occasion.

114 | | OCTOBER 2014

WHERE?

Driftwood Kitchen619 Sleepy Hollow Ln

Laguna Beach, CA 92651949.715.7700

www.driftwoodkitchen.com

Ready, set,…relax. Let the Pacific take your breath away at Driftwood Kitchen in Laguna Beach. With daily offerings of the finest and freshest seafood, this Laguna house-turned-foodie’s haven will captivate and enchant no matter the occasion. With a focus on exquisite bourbons and whiskeys, the new Stateroom Bar reminisces old Hollywood both in ambiance and offerings. Enjoy their signature Black Pearl outside on the patio, as you begin your culinary voyage with some hand-shucked oysters—a Driftwood staple. From there, set sail with whatever floats your boat. There is literally not a bad choice on the menu. Diverse, simple and backyard-fresh makes Driftwood an easy choice for your next unforgettable evening.

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Camelia Skikos

www.cameliaskikos.com

ACCESSORIES PROVIDED BY: H&M

www.hm.com

MEN’S APPAREL PROVIDED BY: American Rag Cie Fashion Island

www.amrag.com

“Luxe be a lady” in this not so ordinary little black dress. Polish your look with bold metallic gold jewelry accents to help you shine. Lads look keen with a long black bomber jacket styled over a casual red plaid button-down and black denim. Even the ocean view won’t steal her eyes away from you.

Wood You?

POLISH your look with bold metallic gold jewelry accents to help you shine.

| OCTOBER 2014 | 115

WHERE?

The Village Inn127 Marine AveNewport Beach, CA 92662949.675.8300www.vibalboaisland.com

The Village Inn on Balboa Island has all the elements of a favorite local watering hole. A fully composed gastropub, they offer signature drinks like the Moscow Mule and a family-friendly feel that only a neighborhood joint with rich history could captivate. Talented musicians animate the Inn seven days a week, setting the perfect backdrop to a mandatory great time. Try salads like The Wedge with bacon lardons and the Flank Steak Salad or any of the burgers. Wait…the New England Clam Chowder is amazing too. You get the idea!

It Takes a Village

Gents, stay tough but approachable in a black leather moto vest. SHE WILL SWOON, I PROMISE.

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Emily Daccarettwww.emilydaccarett.com

MEN’S APPAREL PROVIDED BY: American Rag Cie Fashion Islandwww.amrag.com

Ladies, stay warm and snug without sacrificing your look in this red and black plaid dress with a matching cape. Ankle strapped kitten heels help keep your look flirty yet demure. Gents, stay tough but approachable in a black leather moto vest. She will swoon, I promise.

TALENTED MUSICIANS animate the Inn seven days a week, setting the perfect backdrop to a mandatory great time.

116 | | OCTOBER 2014

WHERE? Red Chair Lounge21500 Pacific Coast HwyHuntington Beach, CA 92648714.698.1234www.huntingtonbeach.hyatt.com

Looking to steal away from the crowds of Huntington Beach on a cool fall night? Look no further than the Red Chair Lounge located inside the Hyatt Regency Huntington Beach Resort and Spa. Sophisticated yet comfortable, the inviting ambiance and impeccable service will have you lingering for hours. Entertain a date or a group of friends with a complimentary game of billiards, chess, or shuffleboard. Feeling more romantic? Cozy into one of the namesake red chairs for a hand-crafted Huntington Old Fashioned and an intimate fireside chat. A great variety of casual comfort food as well as foodie faves (try the cheese plate!), Red Chair Lounge is a fantastic go-to for an autumn date night.

WEAR (Get these looks!)

WOMEN’S APPAREL PROVIDED BY: Fur vestCamelia Skikoswww.cameliaskikos.com

PantsArticles of Societywww.articlesofsociety.com

MEN’S APPAREL PROVIDED BY: American Rag Cie Fashion Islandwww.amrag.com

Ladies, this fall is all about textures. Set off a simple white button-down with a furry Mongolian vest. Ground the glamour with a touch of rock-and-roll by adding some skinny black moto pants. Sky-high heels and a long necklace officially turn a timeless black and white look into a fashion moment to remember. Gents, show your impeccable sense of style by mirroring the understated elegance of your date. Invest in a neutral colored leather jacket that feels as stellar as it looks. Layered over a light knit sweater and a button-down, your new outerwear will become your signature piece.

SOPHISTICATED YET COMFORTABLE, the inviting ambiance and impeccable service will have you lingering for hours.

Take a Seat

SKY-HIGH HEELS and a long necklace officially turn a timeless black and white look into a fashion moment to remember.

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BACK BAY TAVERN(Inside Whole Foods Market)415 Newport Ctr DrNewport Beach, CA 92660949.999.8572www.wholefoodsmarket.com

Fashion TipsWE LOVE JEANS!

We are especially loving patterned jeans for fall. Dress

up a patterned jean like the pair Kelsey is wearing with a simple

sweater or jacket for a fun, comfortable and classic look.

DENIM PROVIDED BY:THE DENIM LAB2439 Park AveTustin, CA 92782 714.944.8811www.thedenimlab.com

CLOTHING PROVIDED BY:BLUE EYED GIRL1200 S Coast Hwy, #106Laguna Beach, CA 92651 949.715.4646www.shopblueeyedgirl.com

THE HIDDEN JEWEL 1686 Tustin AveCosta Mesa, CA 92627949.574.2160www.shophiddenjewel.com

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Back Bay Tavern is a gem tucked back inside Whole Foods Market at Fashion Island in Newport Beach. Just when you thought this upscale market couldn’t get any better, now you can take your post-shop self straight into the connected eatery for a bite to eat and a beverage to wash it down. The upbeat establishment was designed to be the neighborhood tavern for Fashion Island. With a large variety of local and seasonal beers on tap, beer lovers will not be disappointed. But beer is not the only thing that will tickle your fancy. The tavern has a variety of organic spirits and wines as well, with juice for the spirits squeezed fresh daily. A fun way to enjoy your beverage and food is to sit at the historic bar that was shipped in from Harlem, originally cased in yellow for dancing in the 1920s. What we love most about the tavern, though, is the diversity of food options. Whether you’re looking for healthy eats like the delicious Raw Kale Salad or prefer something a little more hearty like the out of this world ribs, there is something for everyone.

WHY WE LOVE IT: The location and the menu could not be more perfect for a snack after shopping, a family outing, dinner with friends, or just drinks after work. With the varied menu and great service, everyone is happy.

We would even say it’s our favorite time of year. With the change of the season comes cooler weather, which in beautiful Orange County is rare. For this time of year, our favorite go-to wardrobe staples, and what we suggest for most women, are always a great pair of jeans, a cozy sweater and the perfect boot!

What else we love about this sweet season is finding a cozy place to enjoy yummy food and a drink with some friends. Great news—we did all the work for you! Come with us as we introduce you to three fun, fabulous and foodtastic taverns in Southern California and show you how to dress up classic jeans and sweaters for each of these hot spots.

FUN FACT: On Sundays, you can bring in your own bottle and on Thursdays, they offer wine tasting. Don’t forget the popular Social Hour that happens everyday.

The location and the menu could not be more perfect for a snack after shopping.

WRITTEN BY: KELSEY MOREAU, KORRIE LUKEI AND KAELI REED OF TRIPLETLIVING.COM

PHOTOGRAPHED BY: MATT DOHENYSTYLED BY: SHILOH MCKASSON

TipTry the Bloody Mary! It’s like dinner and a drink in one. The straw is lined with mouth watering calamari. This spicy treat won’t disappoint.

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Taking Our Fun Fall Garb to SOPHISTICATED TAVERNS

TavernT A K E D O W N

We fall!

| OCTOBER 2014 | 123

You don’t need to hit the mountains to find the perfect lodge, just journey down 17th Street in Costa Mesa to the hip Wild Goose Tavern. This magical watering hole has everything from beautifully mounted hand-crafted cocktails to delicious seasonal beers. As you dine on any of their well-known menu items, you are transported to a vintage hunting lodge. The cozy booths and wooden tables make it the perfect place for you and your friends to unwind. We especially love the Cilantro Caprese burger, which includes a thick patty, fried mozzarella, cilantro chimichurri, oven dried tomatoes and garlic aioli. Simply delicious!

There is always a new reason to hit up the Goose. With each season comes new menu items and fresh crafted cocktails. If you’re having a hard time deciding, we recommend the Goose Fizz, a refreshing mix of vodka, lemon, agave and mint, or the Jackalope, a fun concoction of Charbay Ruby Red Grapefruit Vodka, lime and agave. If you like to keep it neat and clean, the Wild Goose has an assortment of whiskeys to choose from. No matter what you pick, you can’t go wrong, so grab your favorite sweater and killer pair of jeans, call up your friends and head to this lodge-like tavern.

TipWhile you’re on 17th Street, you can hit up the new yummy sandwich shop called Mendocino Farms. The diverse and delicious menu of sandwiches and salads offers something for everyone.

FOOD PHOTOS BY: ALAN DE HERRERA

MENDOCINO FARMS 450 E 17th St, Costa Mesa, CA 92627949.548.2500 | www.mendocinofarms.com

WILD GOOSE 436 E 17th St

Costa Mesa, CA 92627949.722.9453

www.goosebar.com

The cozy booths and wooden tables make it the perfect place for you and your friends to unwind.

Fashion TipsFor the perfect fall look, be sure to stop into the cute boutique

known as The Hidden Jewel. The wonderful girls there will find you exactly the right look for any fall occasion! Don’t forget to grab some fabulous accessories too.

Ponchos are hot for fall. You can

dress up any look or keep it casual

like Kelsey did. It’s a comfortable way

to look stylish.

DENIM PROVIDED BY:THE DENIM LAB2439 Park AveTustin, CA 92782 714.944.8811www.thedenimlab.com

CLOTHING PROVIDED BY:BLUE EYED GIRL1200 S Coast Hwy, #106Laguna Beach, CA 92651 949.715.4646www.shopblueeyedgirl.com

| OCTOBER 2014 | 125

STONEHILL TAVERN 1 Monarch Beach Resort NDana Point, CA 92629949.234.3318www.michaelmina.net

Stonehill Tavern is best known for creating exceptional meals for celebrations, birthdays, anniversaries and everyday fine dining with a stunning ocean view.

Fashion TipsJeans can be great even for a posh night out. You can’t go wrong dressing up your dark

denim with a sleek black bootie or boot. Pair that with your

favorite top or chunky sweater and you’re good to go!

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Who doesn’t love going to St. Regis, where you are treated like a celebrity just by walking through the doors? The monumental hotel houses our next tavern. Elegant yet approachable, Stonehill Tavern creates exceptional meals for celebrations, birthdays, anniversaries and everyday fine dining with a stunning ocean view. It is known for its five-star service, delectable cuisine and huge wine selection. The award-winning restaurant offers tavern fare in a casual yet sophisticated setting. Guests of the Forbes Four-Star Stonehill Tavern enjoy a one-of-a-kind dining experience, including modern American cuisine that features seasonal ingredients and contemporary twists on classic tavern dishes.

Guests at the hotel are not the only patrons to enjoy the restaurant. It is an upscale tavern choice for a night out on the town. Stop into Stonehill for dinner, drinks, or just desserts and you will find yourself transported somewhere spectacular. The beautifully displayed wines and spirits are captivating. The restaurant has taken pub favorites and kicked them way up! The most popular dishes range from Michael Mina’s classic Whole-Fried Jidori Chicken for Two, Michael’s Lobster Pot Pie, Ahi Tuna Tartare and The ‘OC’ Salad.

The one of a kind tasting menu created by Executive Chef Raj Dixit is constantly changing. The restaurant creates a thought provoking menu each season that highlights the wonderful products of the region and the specific flavors of the time of year. The produce is sourced within 10 miles of the resort when possible, and uses the most sustainable, locally-sourced proteins and seafood.

NO meal is complete without having a sampling of Chef Maren Henderson’s simply sublime desserts—all made in-house. A visit to Stonehill Tavern is the perfect way to indulge and decompress during the holiday season!

WHY WE LOVE IT: The beautiful tavern makes any night out a special event. The glamorous ambiance and exquisite cuisine is the perfect backdrop for date night or dinner with friends.

Hope you had fun finding fall with us. See you at the local tavern. CHEERS!

FUN FACT:

Stonehill has a seasonal cocktail menu. They also feature a new “market cocktail” each week, made with fresh, local produce and herbs. The mixologists love when they’re asked to concoct a cocktail off the top of their heads. That’s when they really create something unique and fun. They love what they do!

DENIM PROVIDED BY:THE DENIM LAB2439 Park AveTustin, CA 92782 714.944.8811www.thedenimlab.com

CLOTHING PROVIDED BY:BLUE EYED GIRL1200 S Coast Hwy, #106Laguna Beach, CA 92651 949.715.4646www.shopblueeyedgirl.com

TAIM BOUTIQUE 1259 S Coast HwyLaguna Beach, CA 92651949.715.4200www.taimboutique.com

WRITTEN BY: EDDIE BARRAGAN OF STYLE BY F.E.APHOTOGRAPHED BY: NANCY VILLERE

STYLED BY: STYLE BY F.E.AHAIR & MAKEUP BY: NOEL SWEENY OF HEY SAYLOR COSMETICS

MODEL: CAITLIN CALHOUN of ReFresh Talent Agency, www.refreshtalent.com

It’s that fabulous time of year again—when leaves begin to change color, the temperature drops to a brisk 65 degrees and everything, from storefronts to people, seems to sparkle. Being the fashion

enthusiasts that we are, the holiday season is our favorite time of the year. From parties and community events to intimate gatherings with families and friends, the excuses to dress up are

endless! Inspired by the season’s top trends, we’ve put together three outfits that will have you looking fabulous. Whether you’re doing something casual, like attending Newport’s annual boat parade, dressing up for a holiday soirée, or even preparing for an exotic getaway, we’ve got you covered!

TOP STYLE TRENDS TO TRY THIS HOLIDAY SEASON

OUTFITS Deconstructed

Speaking

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HOLIDAY EDGE

Looking cool has never been so easy. To add some edge to your holiday style, start with a great leather biker jacket and a dark pair of skinny jeans. For an extra bit of attitude, wear a statement tee and wrap a plaid shirt around your waist to complete this super on-trend look.

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WHITE GRAPHIC TLaurenly, www.laurenly.com

BLACK SKINNY JEANSArticles of Society,www.articlesofsociety.com

RED PLAID SHIRTZara, www.zara.com

JACKETH&M, www.hm.com

BEANIEZara, www.zara.com

BOOTSForever 21, www.forever21.com

BLACK FRINGE BAGLaurenly, www.laurenly.com

| OCTOBER 2014 | 133

CHASING THE SUN

Fed up with the cold? Escape to a warm, sunny place and let the sun melt away your holiday blues! On the beach or by the pool, look spectacular in your favorite little black bikini paired with this luxurious white coverup from Love Luana.

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134 | | OCTOBER 2014

CLEAR WILDFOX BAGLaurenly, www.laurenly.com

SUNGLASSESRay-Ban, www.ray-ban.com

BLACK BATHING SUITLaurenly, www.laurenly.com

NECKLACEJonas Studio, www.jonas-studio.net

MINERAL PRESSED POWDERHey Saylor Cosmetics,

www.heysaylorcosmetics.com

RINGSJonas Studio, www.jonas-studio.net

WHITE COVER UPLove Luana, www.love-luana.com

| OCTOBER 2014 | 135

PRETTY IN PLAID

Plaid has never looked so chic! This crop-top and high-waisted skirt ensemble from Emily Daccarett’s 2014 Fall/Winter Collection is perfect for a festive night out. Accessorize this head turning outfit with a set of grey pearl earrings, a stack of silver bangles and a metallic clutch.

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136 | | OCTOBER 2014

GREEN PLAID CROP TOP AND SKIRT Emily Daccarett, www.emilydaccarett.com

BLACK BOOTIESH&M, www.hm.com

BANGLESBuffalo Exchange, www.buffaloexchange.com

| OCTOBER 2014 | 137

Tis the time of year to decorate your home and wardrobe in festive fun. Feeling overwhelmed with all there is to do? Don’t stress. We’ve got the cocktail recipes, the catering services, where to host your holiday event, the home decor tips, the makeup tricks, the fashion finds and the gift essentials. Turn up the tunes with our picks for holiday music as you plan your perfect party, cozy up on the couch with the best in classic and comedic movies after wrapping up the gifts or throw on your party outfit

and hit up Orange County’s endless events. With so much to do, let your seasonal spirit overtake you!

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TAKE FULL ADVANTAGE OF THE HOLIDAY SEASON

With Our Ultimate Guide to Preparing for and Enjoying the Festivities

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TAKE FULL ADVANTAGE OF THE HOLIDAY SEASON

With Our Ultimate Guide to Preparing for and Enjoying the Festivities

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TAKE FULL ADVANTAGE OF THE HOLIDAY SEASON WITH OUR ULTIMATE GUIDE TO PREPARING FOR AND ENJOYING THE FESTIVITIES

| OCTOBER 2014 | 141

Aromatics differentiate those that can cook from those who are chefs. A simple smell can blast someone back to a childhood memory, a first date, a significant celebration or just a good moment in life they want to hold onto. When walking through the doors of Mesa, the smell floating in the air is that of sizzling onions. The restaurant is fashionable, sleek, sexy, appealing, yet has a sense of warmth. Chef Niki Starr Weyler passionately runs the Mesa kitchen, and it is apparent where the warmth is kindled. She’s flashy, kind, creative and… humble. She’s the type of person anyone would want to be friends with, sending an affectionate wave and genuine smile to every person that walks by. She is loved here.

Her passion is exciting, even infectious. She speaks about shallots as though they are the world’s long lost secret. Leftovers are an adventure and traditions are an introduction to innovation, excitement and new beginnings. What many would consider sacrifice is pure pleasure to Chef Niki. Working a long service on Thanksgiving is nothing short of an honor, and coming home at midnight after said shift to a fridge of cold turkey and stuffing is a potential menu item. She is a trendsetter, a creator and a leader. When speaking about her

kitchen and the staff that surrounds her, she says everything is simply, “one team, one dream.” While

Mesa may not initially strike you as a traditional, family-holiday experience, behind its chic exterior it certainly is. With Chef Niki running the kitchen, Mesa will give you all of the sights, smells and tastes the holidays have to offer.

Q: What are the steps you take in order to prepare the perfect holiday meal?Niki Starr Weyler: My holiday meals are all about what I remember as a kid. They tie into senses of smell and memory; the mood and aromatics are outstanding during the holiday season. Local, seasonal and fresh ingredients speak for themselves—you really don’t have to do too much to them. There are so many local farmers markets. I look at what they have to offer and grab whatever catches my eye. One of my mentor chefs, Alice Waters, would talk about foods that just spoke to her and that stuck with me—it is very

important. Want to impress a guy? Throw shallots, garlic and some butter in a pan—it’s a winner every time around the holidays.

Q: Do you ever follow a theme for the meal? Do the flavors work together in a specific way?NSW: Yeah, I definitely follow a theme. I like to play with traditional things and make them more upscale. I go off my memories growing up in a typical, American family eating turkey, cranberry and stuffing, and I elevate them. It’s really fun to put my own twist on them.

Q: Where do you get inspiration for your holiday feasts? NSW: I have been a cook for seven years—I still call myself that because honestly, that is what I do. For as long as I have been working, I have never seen a Thanksgiving. I always worked. All of the cooks and chefs that I worked with lived far away from their families, so we would

always end up back at my parents’ house in Southern Orange County. We always missed the main meal, but the leftovers were all still there waiting for us.

Q: When you hit a creative roadblock, how do you get out of it?NSW: I go eat! When you cook for a living, your hours are so crazy that you don’t have a lot of time off, but I really do make an effort to get out and try what other people are creating. Not just the nice places either, but the street carts and night markets too.

Q: What are the most popular menu items you use in your holiday menus?NSW: I have a cauliflower gratin of sorts—it’s almost like a cauliflower mac n’ cheese. It has some truffle added to it. Sides during the holiday season are great. Palm purée, Brussels sprouts with bacon, acorn squash and maple syrup… people get nostalgic over these things around the holidays. It’s about comfort food, nostalgia and giving people what they want.

Q: Does Mesa have a signature holiday dish?NSW: Mussels in general. Mesa is known for our mussels. It’s not necessarily a holiday dish but, for instance, I sold 30 pounds of mussels last night and had to “86” them at 12:20am. That’s 43 orders. It’s the ‘wow’ factor—they come out in a cast iron skillet and they are billowing with steam as they are brought out

WRITTEN BY: JESSIE DAX-SETKUSPHOTOGRAPHED BY: BRANDON LAMBERT

MESA725 Baker St

Costa Mesa, CA 92626714.557.6700

www.mesacostamesa.com

An Interview With

Chef Niki Starr Weyler of MESA

There are simply three things to do this season: eat, drink and be merry. Without a doubt, there are dozens and dozens of exclusive, local OC spots where you can get your drink on, but adding FLOE Lounge & Bar to your list of ‘musts’ is bound to make your night merry and bright. Located inside the Marriott’s gorgeous Irvine location, FLOE brings a posh, European pub-style setting right to the heart of Orange County. Where seaside meets city, the trendy vibe inside is just right for mixing and mingling with those out-of-towners who are home for the holidays, or enjoying a relaxing night with old friends. The coolest part about FLOE Lounge & Bar is the delicious drinks! A living herb garden is part of the sustainable food culture, where Chef’s daily ritual includes harvesting fresh herbs used for the finest in craft cocktails.

FLOE bartender, Alexandra Cabrera, was born and raised in Bogotá, Colombia and has been shakin’ drinks since 2004. Her stint in bartending began in Coconut Grove, Florida at an artsy, lively little spot called Café Tu Tu Tango. Since then, her residency at FLOE Lounge & Bar has shown off her cocktail creations that give a nod to her own Columbian roots.

“It’s about comfort food, nostalgia and giving people

what they want.”

With Chef Niki running the kitchen, Mesa will give you

all of the sights, smells and tastes the holidays have

to offer.

Shake it up

With Holiday Cocktail Recipes From FLOE LOUNGE & BAR

FLOE LOUNGE & BARIrvine Marriott 18000 Von Karman AveIrvine, CA 92612949.553.0100 www.marriott.com/laxir

WRITTEN BY: HOLLY CLINARDPHOTOGRAPHED BY: BRANDON LAMBERT

EAT/DRINK

142 | | OCTOBER 2014

onto the floor. People see it and think, “Oh man, what’s that?” They are a huge seller.

Q: Do you incorporate the holidays into your plating and presentation of the food?NSW: To be honest, not really. I incorporate my plating style. I am told I have a whimsical style. I am very girlie when I plate. I like negative space and I also like making things look different from what they really are. My plating is one of my strong suits. Even at home I am constantly plating—eating with your eyes is so true.

Q: Do you pair drinks with your festive menu items?NSW: Absolutely! We are very into that. We pair wines and cocktails. In general, we have a very good bar here. We actually have a wine director on staff. I love to incorporate the alcohol into my food as well because we have such high-quality alcohol and craft drinks behind the bar. During the holidays, we have festive drinks offered as well. They change from year to year. They are always a surprise. I don’t even know what they are yet.

Q: Tell me about the desserts that are offered during the season. How do they tie into the meal?NSW: We do not have a pastry chef, so it is all me (laughs). We have a maple-bacon bread pudding. I also like crumbles for the holidays, so an apple crumble, or an apple-cranberry crumble will probably make an appearance. We make all of our ice cream in house, which is awesome.

Q: Does Mesa host holiday events during Thanksgiving and Christmas? NSW: We have a lot of holiday events and parties in general really. Typically, we open at seven, but we will open early for events, which is really nice for a private event. We do themed parties, parties with heavy appetizers, sit-down dinners…you name it. We also cater to everyone, including meat-eaters, vegetarians and vegans. We can seat 120 and fit 300 standing…we can fit a lot of people here.

Q: What makes Mesa’s holiday menu more unique than other holiday hot spots?NSW: The food, the awesome staff and the fantastic vibe. Going back to the aromatics, we get wood burning, and put pizzas out on the fireplaces throughout the restaurant during the winter. It’s fantastic. There isn’t anywhere else I would rather be during the holidays. I love being in the kitchen and I hope it shows through in my food.

“I like to play with traditional things and make them more upscale. I go off my memories growing up in a typical, American family eating turkey, cranberry and stuffing, and I elevate them.”

VISIT CABRERA BAR-SIDE AT FLOE, OR MIX UP ONE OF HER ORIGINAL RECIPES DURING YOUR NEXT HOLIDAY BASH:

GuavatiniGrowing up in a country like Colombia, Cabrera was exposed to a gorgeous variety of fruits and vegetables—many that you can’t find in the states. As a tribute to the tropical fruits found in Colombia, Cabrera whipped up a recipe for a Guavatini, made with fresh guava juice. Grown and ready to eat in fall, winter and spring, this is the complete cold-weather concoction.

2 ounces fresh guava juice or guava nectar

1.5 ounces Mount Gay Rum

Squeeze of fresh lime

Dash of simple syrup

Lime twist and zest of lime to garnish

Raw cane sugar

Shake all ingredients together, serve up with a raw cane sugar rim and finish with a lime twist and lime zest.

Vino Caliente (also known as “hot wine”)Since beautiful Bogotá, Colombia is nearly 8,000 miles above sea level, rain and a cold climate brings locals to cozy cafes to catch up on life together and wet their palates with hot red wine to keep warm. The hot red wine, typically Merlot, is poured into a French press and surged with fresh oranges and cinnamon, which results in a warm, sangria-type flavor. The seasonal beverage is poured into a wine glass and given a sugary rim for a kick. It’s holiday happiness in a glass!

8 ounces Merlot (or other heavy red wine)

1 orange, sliced, rinds removed

3 sticks of cinnamon

Raw cane sugar

Place orange slices and cinnamon in the bottom of the French press, then add hot red wine. Press all

ingredients and immediately transfer to a red wine glass. Finish with a raw cane sugar rim.

| OCTOBER 2014 | 143

Holiday CATERING WRITTEN BY: JESSIE DAX-SETKUS

There is something in the air—a feeling we cannot see. Crispness blows in the wind and the trees appear as though they have walked directly out of a painting. It is that time of year. The holidays are coming. It’s the time for togetherness, joy, giving, festivity, caring… and stress. As kids, we would eagerly count down the days wishing the hours would fly by faster—we would hardly sleep the nearer it came. As adults, we still mandate the calendar, counting the hours until the festivities; however, we desperately wish they would slow down. We all look forward to the holidays. Who doesn’t like to be surrounded by friends and family?

There are just so many things that need to get done—food requiring the most time and effort. Instead of putting in endless hours preparing a seemingly endless meal, why not hire an expert to lift the weight of the world off your shoulders? In light of these merrymaking woes, we found the best gourmet caterers available in Orange County offering appetizing options for everyone from the adventurous eaters, picky diners, food connoisseurs and everyone in between. We inspire you to start a new tradition that relieves the holiday stress and allows you to enjoy this wonderful time of year.

THE BUTCHERY103 E 17th StCosta Mesa, CA 92626949.548.6328www.butcherymeats.com

415 S Associated RdBrea, CA 92821

714.529.6328

Meat is the centerpiece of many dishes, the “pièce de résistance” if you will. The Butchery takes pride in providing their customers with the largest selection of the very finest cuts offering the widest selection of holiday roasts, fowl and specialty meats. Cheese and charcuterie platters are a must-try item for the holidays. Artisan cheeses are hand cut to order and prepared meats such as bacon, ham, sausage and pâtés are of superior quality. Creativity is not something that is typically associated with meat, but The Butchery has had requests to slow roast dry-aged primal and sous vide roasts such as their Wagyu Tenderloin. If you are looking for something more traditional for your festive feast, these high-class meat connoisseurs provide a prime rib roast they bone, roll and tie for you—just add salt, pepper, some slow roasting and a masterpiece is born. Pair it with a flavorful wine or a seasonal micro brew sold exclusively at The Butchery to make this night even more savory.

24 CARROTS17851 Sky Park Cir, Ste FIrvine, CA 92614800.717.1545

www.24carrots.com

Creative, fresh, whimsical and delectable, 24 Carrots appeases the palate and personality of every client because customization is the pinnacle

of their perfection. Their main goal at every holiday event is to give the ultimate flexibility to design your meal to either match your family’s traditions or to create a unique and memorable holiday catered to your own preferences. Homemade flavors send guests merrily down memory lane to their mothers’ kitchens and the small bites make it feasible to give everything a taste. Variety is unlimited as the menu is remarkably extensive as well as inventive—mini pot pie stations with flakey, golden crusts and savory flavors such as Chicken and Leek and Garden Vegetable are perfect for holiday cocktail parties. Want a signature drink? No problem. Cocktails such as the playful Grinch-tini will give your party an extra level of holiday cheer. Boasting over 60 different types of mini desserts, 24 Carrots takes their sweets very seriously, offering tasty treats including: Mini Peanut Butter and Jelly with bacon tarts, Mini Chocolate Pot de Crème and Mini Nutella Cheesecakes—just to name a few. If you are looking for a contemporary take on classic home cooking, look no further because 24 Carrots has you covered.

IVA LEE’S555 N El Camino Real, Ste ESan Clemente, CA 92672949.361.2855

www.ivalees.com

Everybody loves some stick-to-your-ribs southern comfort food. Iva Lee’s provides a chic take on these home-style classics; Mini Chicken and Waffles, Smoked Scallops in a citrus brown butter sauce, and Shrimp Cocktail with mango spiked cocktail sauce are a few examples of their tempting menu items. Themed holiday parties are welcomed and celebrated; why not match your menu with a creative and fun theme? An ingenious idea they brought to life was a Candy Land inspired Christmas party—the sky is the limit, as they will literally do it all. Fresh seasonal vegetables and winter dishes are featured at this respected time of year—colorful squashes, pumpkin pies and braised meats proudly adorn holiday plates. Iva Lee’s claims to both follow trends and start new ones. Custom

holiday meals are something their kitchen thrives to prepare; creating and trying new things excites and drives inspiration for future menu items. Their signature drinks are constantly evolving and changing, keeping customers on their toes with new, innovative flavors. Iva Lee’s not only serves southern comfort food—they also dish up an extra touch of imagination.

STARFISH30832 Pacific Coast HwyLaguna Beach, CA 92651949.715.9200

www.starfishlaguna.com

Starfish is not the typical stop for a holiday party, but it is worth thinking outside of the box and planning your festivities here. They are the only restaurant in Laguna to serve four delicious variations of pho, including: tofu, filet mignon, chicken and prawn—the perfect piping hot meal for a chilly winter night. Wok-fired classics like Chinese Black Bean Sea Bass and the Wild Mushroom Garlic Noodle are crowd pleasers, but if you are looking for something more contemporary, their Korean tacos and Vietnamese sliders are also offered on their upscale menu. Starfish’s sleek environment is adaptable for any event ranging from extravagant celebrations to casual gatherings. Delightful drinks such as their Gingerbread Martini are also available, adding fun and excitement to your holiday festivities. Leave an impression with a unique, opulent holiday party at Starfish.

SCOTT’S RESTAURANT & BAR3300 Bristol StCosta Mesa, CA 92626714.979.2400

www.scottsrestaurantandbar.com

Pictures aren’t the only things that can speak a thousand words—and Scott’s believes theirs is a conversation piece. Only the freshest fish, most exquisite USDA prime steaks and the finest organic fruits and vegetables are fit to be served. It is said that their Petrale Sole and provencal-style Calamari are nothing short of perfection. Their excellence also extends beyond the kitchen; Scott’s offers a selection of barrel-aged cocktails. Their innovative bar has a constant rotation of four barrels, each with a handcrafted elixir waiting inside—it is the perfect homemade touch to bring charm and magic to a holiday celebration. Decorative plating is not a focal point; the food is selected to appropriately represent the season, as Scott’s believes that décor and embellishments should not take away from the entrée’s spotlight. Whether your reservation is for 150 or 15, they have the perfect accommodation for you. Three private rooms offer their own unique styles and can be configured to perfectly fit any festive soiree. Come to Scott’s to celebrate fun, family, friends and fantastic food.

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Q: How long have you been a sommelier and involved in the restaurant business?William Lewis: I have been a sommelier since 1995 and joined that year with my partner J.C. at Morton’s Steakhouse. The idea for The Winery was born with us out of J.C.’s garage years ago, and we started with the first location in Tustin in August of 2007.

Q: I see an amazingly huge wall in the background, full of what looks like personal wine lockers. Give us some details on that!WL: We decided to take the wine locker concept to a whole new level. Customers are able to utilize the lockers for their personal use. They can purchase wine from us at a discounted price and have the luxury of using them whenever they would like.

Q: So about the wine…tell us about these wine cellars that are completely visible in the dining room?WL: These cellars hold about 5,000 bottles and then another 1400-plus on the stairwell. There are 13 to 14 countries being represented—countries like Hungary, Argentina, Italy, France, Burgundy, South Africa and New Zealand.

Q: The menu seems pretty eclectic. What style would you say it’s created off of?WL: Our menu represents California regional cuisine. Most of our items are from various local regions around California, but we will sometimes bring things from outside the state. We are known for a lot of our game, which changes seasonally and we will showcase from different regions depending on the time of year.

Q: Tell us more about the setup at this location. There appears to be a lot more than just dining.WL: We have two floors of dining and bars, as you see. There are outside patios giving breathtaking views of the harbor, so customers can sit and have some wine

and food. Also, we have a cigar patio and a giant humidor that clients can pick cigars from to enjoy with maybe some brandy.

Q: Do you do tastings here?WL: We do tastings, but we like to customize it a bit more to the customer. We’ll do pairings and tastings depending on what the customer is looking for. It makes it a lot more fun for them.

Q: Now let’s talk holiday. If you could pick five holiday wines, what would they be?WL: Champagne, Pinot Noir, Riesling, Malbec and Cabernet.

Q: What wines would you suggest a host provide during the holidays?WL: The host should provide Champagne and another red like a Pinot Noir or a red blend that all guests can quaff. Try a Prosecco and California Central Coast Pinot or a blend like a Cab-Syrah or Cab-Malbec blend.

Q: Can you provide some wine/food pairings to try during the holiday season?WL: Champagne and a blue or Roquefort cheese. Try little pumpkin bites, savory or with cream cheese frosting paired with a Malbec—absolutely delicious!

Q: Are there any wine related gifts you could recommend for the wine lover in the family?WL: I would choose wine charms for glasses (great for parties) or any wine trivia game that is interactive. Blind tastings are always a hit.

In the restaurant business, location can make or break an establishment. Seldom can restaurants score the kind of location they want, but even more seldom can they score the kind of dirt that the new opening for The Winery has obtained in Newport Beach. After opening at The District in Tustin in 2007, the seven year old establishment scored prime dirt on Newport Beach’s famed harbor side on PCH. With stunning views, The Winery sits where the old Villa Nova Restaurant was. The Newport location has quickly become a huge hit with their roughly 6,500 different wines from regions around the world and a diverse and mouthwatering menu. Sure to be a hotspot this holiday season, we sat down with Managing Partner and Sommelier, William Lewis, to discuss some of the inviting features that make the establishment a go-to for wining and dining as well as William’s top picks and suggestions for holiday wine and food.

An Interview With

William Lewis of THE WINERYWRITTEN BY: ED HALEY PHOTOGRAPHED BY: ARIANE MOSHAYEDI

“We’ll do pairings and tastings

depending on what the customer

is looking for. It makes it a lot more

fun for them.”

WILLIAM LEWIS, Sommelier and Managing Partner of The Winery

THE WINERY3131 W Coast HwyNewport Beach, CA 92663949.999.6622www.thewineryrestaurant.net

| OCTOBER 2014 | 145

host your holiday event HERE WRITTEN BY: JESSIE DAX-SETKUS

Waves breaking, sun shining, walks on the beach, and sometimes even a barbecue. Doesn’t sound a whole lot like your typical Christmas does it? Well, in Orange County…it is. Although we don’t have the stereotypical white Christmas complete with sleigh rides, snowmen, and icicles, we don’t deviate far from one festive tradition…holiday stress. If there is one thing Orange County is known for it is throwing outrageously over the top celebrations that will be remembered through the ages. But, they also require a lot of time, effort, planning, food, drinks…the list goes on. Year after year gets exhausting, especially when you're trying to outdo

none other than yourself—guests get high expectations and some years you are just not up to the challenge. Wouldn’t it be nice if you could still throw the perfect holiday bash but not have to deal with the cooking, clean up, planning, and all of the work that goes along with it? Wish granted. We have found the hottest spots to host your extravaganza while getting a little help piecing together all of the perfect details (and still take all of the credit). Wow your guests while taking the burden off of your shoulders—and actually enjoy the beautiful Southern California Christmas season this year.

RED O RESTAURANT143 Newport Center DrNewport Beach, CA 92660949.718.0300 | www.redorestaurant.com

People travel near and far to dine at the restaurant of a celebrity chef. The exclusivity that is tied to it is something that gives you credibility in the world of cuisine…and the world of holiday parties. The notoriety you will receive from guests at your holiday soirée will be the gift you have been looking for this season. After writing numerous cookbooks, hosting his own show, and claiming the win in Bravo’s “Top Chef Masters,” Chef Rick Bayless shares his Mexican delicacies at Red O Restaurant. Bold and dramatic designs including a distinctive glass Tequila Tunnel make this spot memorable. The events team will help you plan anything—from your menu, floral arrangements, ice carvings, audio/visual needs, and any other festive ideas you have in mind. Some creative holiday events they have hosted have ranged from bringing in Mariachi bands to entertain guests, tequila tastings, and even arranging a cameo from old Saint Nick himself to pull gifts from his sombrero. Pre-set menu options are available to choose from, but the Red O staff is more than happy to help you make the perfect holiday meal. If you’re looking for the perfect drink, Red O is the place for you as sommeliers are available to guide party throwers through an extensive and diverse wine and tequila selection. Give you and your guests the gift that keeps on giving—the most memorable holiday party at Red O Restaurant.

Bold and dramatic designs including a distinctive glass

Tequila Tunnel make this spot memorable. The events

team will help you plan anything—from your menu,

floral arrangements, ice carvings, audio/visual needs, and any other festive ideas

you have in mind.

Þ

EAT/DRINK

146 | | OCTOBER 2014

SEALEGS WINE BAR21022 Beach Blvd, #105Huntington Beach, CA 92648

714.536.5700 | www.sealegswine.com

The East Coast only sees three beautiful summer months before the cool fall breeze creeps in and a blanket of fresh, white winter snow follows. It’s the quintessential holiday, but all East Coast residents know that although it can be beautiful, the snow can be a real pain. Inspired by the nautical feel of The Hamptons, SeaLegs Wine Bar offers rich dark woods, contrasted with a bright, mirrored backdrop, white washed marble and crystal chandeliers, bringing a feeling of both comfort and sophistication to the room. A community table, stand up bar, and comfortable lounge create the perfect balance of energy for an exquisite

holiday celebration. A breathtaking encased 2,000 bottle wine cellar proves to be an astonishing focal point as the wine list takes center stage for all festive gatherings, and delicious craft beers take on a substantial supporting role. SeaLegs also offers creative and beautiful winter mixed drinks such as the Lucky Duck, a gin cocktail with apple brandy, lemon, simple syrup and egg white foam that makes a spectacular presentation. Other original drinks that make the exquisite drink list are the New Harvest and Winter’s Coming cocktails and menu items like the Duck Confit Shepherd’s Pie, a seasonal crowd pleaser that brings a twist to the holiday tradition. Celebrate the holidays like an extravagant East Coast local in the California sun at SeaLegs Wine Bar.

THE CANNERY3010 Lafayette RdNewport Beach, CA 92663

949.566.0060 | www.cannerynewport.com

Ninety years can see a drastic amount of transformation—establishments come and go bringing in the new, fresh and exciting. The Cannery has stood the test of time. With over ninety years of history, The Cannery got its humble beginnings as none other than a fish cannery in the epicenter of Newport Beach’s commercial fishing hub. After closing their doors in 1966, the building was revamped to the glory it is today—an upscale, high energy, chic, waterfront restaurant. The Cannery has hosted high-end parties such as the victorious Stanley Cup Championship bash, and The Anaheim Ducks hosted after their triumph in 2007. The holidays are no different. An expert designer brings the perfect ambiance to the already picturesque location, leaving only the fine details for hosts to focus on. Fresh seasonal fish is brought in daily, highlighting The Cannery’s historical roots, and proving to be the true star of the show. Legacy goes a long way during the holidays. Bring some Newport history to your loved ones’ plates at The Cannery this season.

DRIFTWOOD KITCHEN619 Sleepy Hollow LnLaguna Beach, CA 92651

949.715.7700 | www.driftwoodkitchen.com

Fresh air, fresh food, fresh spirits, and a fresh location. July 2014 is when the doors of Driftwood Kitchen opened and it is nothing short of Laguna’s…freshest. Focusing on both California atmosphere and cuisine is simple when your backyard is the Pacific Ocean. Breathtaking views pair perfectly with your handcrafted cocktail and your festive gathering. Overseen by the same seasoned restaurateur that leads the kitchen at Driftwood’s sister restaurant and fellow Orange County hot spot, The Deck, nothing but success is in store for this up and coming Southern California giant. Innovative California-inspired dishes are something Driftwood Kitchen literally brings to the table, offering dishes like the Octopus “A La Plancha” Taco, Buttermilk Fried Soft-Shell Crab, “Surf & Turf” Maine Lobster Tail and Petite Tenderloin, and Angel Hair Pasta “Rustichella D’Abruzzo” with Mexican sweet shrimp and salmon caviar. If you are looking for a fresh take on the holidays, Driftwood kitchen is the place for you and your loved ones.

21 OCEANFRONT2100 W OceanfrontNewport Beach, CA 92663

949.673.2100 | www.21oceanfront.com

The soothing sounds of the shoreline, the elegant sunset, and the warm holiday weather. It sounds like the recipe for the perfect Southern California Christmas. Although the ambiance requires no additional décor, 21 Oceanfront still has a team come in to deck their halls extensively for two days before your holiday festivities commence. Green garlands, joyful wreaths, merry twinkle lights, festive presents, and cheery bows adorn the scenic rooms, and a glamorous tree completes this beach side winter wonderland. From traditional warm candlelit parties with strolling carolers to extravagant gatherings complete with a spin-master DJ, anything is offered to make your spirits bright. Offering seven different group menus—any meal is customized to fit your palate. Some of these delectable signature items include Baseball Cut Swordfish, Center Cut Filet Mignon and Cioppino. They also claim to have the best martini in town the whole year round. 21 Oceanfront brings the best in classic Southern California Coastline holiday tradition.

An expert designer brings the perfect ambiance to the already picturesque location, leaving only the fine details for hosts to focus on.

Þ

Breathtaking views pair

perfectly with your handcrafted cocktail and your festive gathering.

Þ

| OCTOBER 2014 | 149

Go retro-chic this holiday season with stylish and one-of-a-kind gifts from Sadie Slick boutique in Costa Mesa.   Check out some suggestions from the shop’s owner, style maven Kim Lincoln, on how to select the perfect gifts for your friends and family.  

Q: What are you anticipating to be the most popular gift item this season?Kim Lincoln: Our uber cozy PJ Salvage booties and sleepwear.

Q: What is your personal favorite item to gift?KL: Gift cards are always my favorite gift item—then you know for sure that special someone gets EXACTLY what they want.

Q: What would you recommend to give to that special someone besides a gift card?KL: Jewelry. What woman doesn’t love jewelry? We have a beautiful selection of vintage one of a kind jewelry by Adorne.

Q: How about a friend or co-worker?KL: Our scented candles are always great gift ideas and can be enjoyed year-round.

Q: Does Sadie Slick carry a signature holiday gift?KL: Yes! Our new line of Sadie Slick holiday T-shirts will be making their debut.

Q: What other popular brands make for great gifts? KL: Trixie & Milo flasks with vintage artwork. Also, a beautiful selection of gold sequin and metallic coats, dresses and tops at GREAT prices by Sam Edelman and MINKPINK.

Q: Will you carry new items specifically for the holiday season? KL: Yes, we will have a collection of holiday scented candles, soaps and lotions. They smell like you are standing in the middle of a forest during the Christmas season.

Q: Will you be hosting a holiday event at your shop? KL: We will host a jewelry trunk show on Thursday, December 11, 2014 with appetizers and champagne. This will include storewide sale pricing.

Q: Will your shop offer gift wrap with purchase?KL: Yes!

LETTERS TO SANTA CLAUS – For your little ones that are still believers, this app lets your kids send a letter to Santa, and he sends one back! Available on the App Store. (Free)

EVERNOTE – Evernote is incredible any time of the year, but it will come in handy to keep you seriously organized during the hectic holiday season. Download it on your computer and your mobile device, sync them, and never forget anything ever again. (Free)

EPICURIOUS – This foodie-favorite app is filled with the best holiday recipes, and has a built-in shopping list, making it easy to gather ingredients to nail a killer holiday dinner party. (Free)

RETAILMENOT – The RetailMeNot Coupons app makes it easy to save in-store with thousands of coupons at the places you love to shop. It also has GPS & Push notifications that alert you when you’re near a store with a deal. Available on the App Store and Google Play. (Free)

AMAZON.COM & AMAZON PRIME – Not only does Amazon stock everything in the universe for the best prices, they offer two-day delivery on any product they stock with Amazon Prime Membership. Shop on your phone, anywhere, anytime, and say goodbye to last-minute shopping anxiety attacks. (Free)

The Best Apps to Help You Navigate

the Holiday SHOPPING SEASON:

Interview With

Kim Lincoln, owner of SADIE SLICK

LAURENLY BOUTIQUE142 N Glassell St

Orange, CA 92866714.538.7467

4900 E 2nd StLong Beach, CA 90803

562.343.7467www.laurenly.com

LAUREN MILLER, Owner of Laurenly Boutique

WRITTEN BY: VANESSA EBEL PHOTOGRAPHED BY: BRANDON LAMBERT

SADIE SLICK435 E 17th Street, #3

Costa Mesa, CA 92627949.642.5707 | www.sadieslick.com

SHOP

WRITTEN BY: CHRISTINE LYNN WILLIAMSON

150 | | OCTOBER 2014

Q: What would you give to your most stylish friends?Lauren Miller: You can’t EVER go wrong with jewelry. If you are a true fashionista, you will be able to change any look with a single piece of jewelry. It’s a must for any girl. We say pile on the arm candy as much as you like, add that extra layered necklace and definitely stack a few more rings! The more the merrier.

Q: What tips could you offer us for dressing for holiday parties and events?LM: A ‘Laurenly girl’ never minds a little sparkle. Our go-to would be a fab sequin maxi and a sassy little crop top. Velvet is another great option for New Year’s Eve. A velvet mini dress gives the perfect edge for any girl.

Q: Name three dos and don’ts of holiday dressing.LM:

Q: What color or print will be popular for this holiday season?LM: Velvet! It’s going to be hot this holiday season and we cannot wait!

Q: Are there any new silhouettes we can expect to see?LM: Pantsuits. Specifically, those with a low back. They add a glamorous and sexy edge. High waisted skirts with matching crop tops in prints, sequins, or solids are on trend silhouettes for the season as well.

Q: What would your advice be for accessorizing an already sparkly dress or sweater?LM: Let the sparkle do the talking. There is a way to add a little arm candy to any outfit but, again, don’t over do it. Keep it simple! Choose a couple sleek gold bangles or stacking rings. If you really need to pump it up, try a statement ring that keeps the extra bling on your hands while not taking away from the dress.

Q: What are three dos of holiday gifting?LM:

Do…1. Buy a gift you would want to receive. We always say, “If you can’t decide,

choose the one you would want!”2. Buy a little extra something for yourself. You deserve it! 3. Think ahead and give a personalized touch. Order custom name jewelry,

initial necklaces, or place a special date on one of our gold bar necklaces as the perfect personalization gift. We’re happy to help customize in different ways to make it more special.  

Q: What would you consider to be a foolproof holiday look?LM: Layering! Utilize sweaters, thigh-high boots, scarves, shorts and flannels. This is what we will live in this holiday season. Q: What kind of coat would you choose to wear on top of a holiday look?LM: A sequin blazer over something simple will add the perfect edge to any outfit. It’s fun and trendy but always classic.

Q: What accessories will be popular this holiday season? LM: Statement necklaces are super hot! Pair one with that little black dress to add the perfect touch or put it with a basic tee to spice up an easy sleek look.

An Interview With

Lauren Miller of LAURENLY BOUTIQUE

WRITTEN BY: VANESSA EBEL | PHOTO BY: RENEE ROGERS

The Do’s and Dont’s of Holiday

Fashion

Lauren Miller from one of Orange County’s most fashion forward boutiques, Laurenly, shares her tips and tricks on how to make you and your loved ones shine brightly this holiday season!

Do…1. Add a little sparkle. 2. Always keep it classy. 3. Remember that your handbag is

part of the outfit, so let it add the perfect touch with a little nude clutch.  

Don’t…1. Don’t overkill it on the sparkle.2. Don’t underdress.We always say if

anything… overdress! 3. Don’t be afraid to mix and match

metals, fabrics and patterns. 

“We say pile on the arm candy as much as you like, add that extra layered necklace and definitely stack a few more rings!”

-LAUREN MILLER

70+

1. SALT COASTAL LIFESTYLE - 949.463.2924, 2, 6. ISLAND SOLE - www.islandsole.com, 3, 8. SAN LORENZO BIKINIS - www.sanlorenzohawaii.com, 4. SADIE SLICK BOUTIQUE - www.sadieslick.com, 5. NOVECENTO BOUTIQUE - www.novecentofashion.com, 7. OCEAN MINDED - www.oceanminded.com

SHOP

OCEAN MINDED $79.99

SAN LORENZO BIKINIS $140

NOVECENTO BOUTIQUE $895

SADIE SLICK BOUTIQUE $35

ISLAND SOLE$130

SAN LORENZO BIKINIS $200

ISLAND SOLE $170

SALT COASTAL LIFESTYLE $159

2

1

3

6

5

4

7

8

PHOTOGRAPHED BY: ADAM GENTRY

ITEMgift guide

152 | | OCTOBER 2014

TAIM BOUTIQUE $45

DYLN INSPIRED

SPICE & TULIPS $38

ISLAND SOLE $150

SALT COASTAL LIFESTYLE $448

NOVECENTO BOUTIQUE $3,295

SADIE SLICK BOUTIQUE $50

NOVECENTO BOUTIQUE $895

NOVECENTO BOUTIQUE $995

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$98 $138

$62

$68

9. TAIM BOUTIQUE - www.taimboutique.com, 10-13. DYLN INSPIRED - www.dylninspired.com, 14. ISLAND SOLE - www.islandsole.com, 15. SPICE & TULIPS - www.spiceandtulips.com, 16. SALT COASTAL LIFESTYLE - 949.463.2924, 17, 19, 20. NOVECENTO BOUTIQUE - www.novecentofashion.com, 18. SADIE SLICK BOUTIQUE - www.sadieslick.com

| OCTOBER 2014 | 153

SHOP

TIMREE $64

PORTOLA COFFEE LAB $135

BLUE EYED GIRL $30.95

BLUE EYED GIRL $49.95

LONDON COIN GALLERIES NEWPORT $69.95 SADIE SLICK

BOUTIQUE $30

OH, HELLO FRIEND $16

OLIVE OIL AND BEYOND $18

OH, HELLO FRIEND $4.50 each

BLUE EYED GIRL $65

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21, 23, 26. BLUE EYED GIRL - www.shopblueeyedgirl.com, 22. TIMREE - www.timree.com, 24. LONDON COIN GALLERIES NEWPORT - www.londoncoin.com, 25. PORTOLA COFFEE LAB - www.portolacoffeelab.com, 27. SADIE SLICK BOUTIQUE - www.sadieslick.com, 28, 29. OH, HELLO FRIEND - www.ohhellofriend.com, 30. OLIVE OIL AND BEYOND

- www.oliveoilandbeyond.com

154 | | OCTOBER 2014

LE POP SHOP $16

TAIM BOUTIQUE $22

LONDON COIN GALLERIES NEWPORT $39.95

WOODSNAP $34.95

OH, HELLO FRIEND $24

TAIM BOUTIQUE $20

SPICE & TULIPS

DYLN INSPIRED $34

LONDON COIN GALLERIES NEWPORT $150

SPICE & TULIPS $11.95 each

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$7.50$14.00

31. LE POP SHOP - www.lepopshop.com, 32, 36. TAIM BOUTIQUE - www.taimboutique.com, 33, 38. LONDON COIN GALLERIES NEWPORT - www.londoncoin.com, 34. WOODSNAP - www.woodsnap.com, 35, 40, 41. SPICE & TULIPS - www.spiceandtulips.com, 37. OH, HELLO FRIEND - www.ohhellofriend.com, 39. DYLN INSPIRED - www.dylninspired.com

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WATCH CONNECTION $4,200

SHOP

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WINSTON’S JEWELERS Price upon request

HEATHER PULLIS DESIGNS $360

SADIE SLICK BOUTIQUE $180

SADIE SLICK BOUTIQUE $150

CALINANA

TRADITIONAL JEWELERS

MARK PATTERSON JEWELRY

WATCH CONNECTION $10,990HEATHER PULLIS DESIGNS $450

42, 46. SADIE SLICK BOUTIQUE - www.sadieslick.com, 43. WINSTON’S JEWELERS - www.winstonsjewelers.com, 44, 53. HEATHER PULLIS DESIGNS - www.heatherpullisdesigns.com, 45, 52. WATCH CONNECTION - www.watchconnection.com, 47, 48. CALINANA - www.calinana.com, 49-51. MARK PATTERSON JEWELRY - www.markpatterson.com,

54-56. TRADITIONAL JEWELERS - www.traditionaljewelers.com

$87

$75

$5,380 $3,200

$2,000

$1,610

$460

$825

156 | | OCTOBER 2014

MARK PATTERSON JEWELRY

SWISS WATCH GALLERY $8,750

STUART MOORE NEWPORT BEACH $8,800

STUART MOORE NEWPORT BEACH $16,750

JEWELS BY JOSEPH

STUART MOORE NEWPORT BEACH$6,595

WATCH CONNECTION $11,200

SHANGRI-LA $120

SHANGRI-LA $94

SWISS WATCH GALLERY $4,300

57, 58. MARK PATTERSON JEWELRY - www.markpatterson.com, 59, 70. SWISS WATCH GALLERY - www.swisswatchgallery.com, 60-63. JEWELS BY JOSEPH - www.jewelsbyjoseph.com, 64, 65, 69. STUART MOORE NEWPORT BEACH - www.stuartmoore.com, 66, 67. BLACK, STARR & FROST - www.blackstarrfrost.com, 68. WATCH

CONNECTION - www.watchconnection.com, 71, 72. SHANGRI-LA - www.theshangri-la.com

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BLACK, STARR & FROST $29,150

$4,800

$2,770

$4,250

$1,750

$1,150

$1,650

| OCTOBER 2014 | 157

As winter is readily approaching, there’s less sunlight, but at Bronzed Bunny, you can achieve a glow year-round. In 2011, Jeni White founded an organic airbrush and sugar spa, Bronzed Bunny Spa & Boutique, to help others achieve a bronzed tan look without the damaging UV rays. Jeni firmly believes that an airbrush tan is the best accessory, which is why Bronzed Bunny offers deals throughout the year. Every first-time client gets $5 and every client receives $5 off for every referral. Their most popular package is called The Valley Girl, which includes a bare naked bikini and an airbrush tan, allowing one to enjoy the best of both worlds. Bronzed Bunny is geared towards both women and men. The “MANdatory” is a popular pick amongst the gentlemen. Jeni spills that her clientele come to enjoy their drinks more than anything! Bronzed Bunny offers champagne, fresh guava juice, or botanical vodka before your service—and cold PBRs for the men!

Tips from Owner Jeni White:While tanning beds and UV rays are damaging

to the skin, you can achieve a natural fading brown tan at Bronzed Bunny, where we use only the highest quality eco-certified DHA—the active ingredient that mixes your body’s chemistry to a natural color.

Offered at Bronzed Bunny, a mixture of a sugar scrub and airbrush tan is a great combination for achieving a flawless tan if you want a sexy look for a party, to shed 10 pounds, or surprise your man for the holiday season.

A tan lasts longer when it’s handled with care. Bronzed Bunny offers organic quality products that are long-lasting.

Exfoliating prior to a scrub helps with skin rejuvenation.

Extra Info:Bronzed Bunny is also known for allowing their clients to have an experience in extreme style. They sell jewelry, swimwear, and sunglasses in the boutique—all of which would make great gifts for the holidays!

BRONZED BUNNY SPA & BOUTIQUE 365 Old Newport Blvd, Ste BNewport Beach, CA 92663

949.650.1266 | www.bronzedbunny.com

WRITTEN BY: JENNIFER LE

Jeni White, Owner of Bronzed Bunny Spa & Boutique

Get a Holiday Glow with BRONZED BUNNY SPA & BOUTIQUE

BEAUTY

158 | | OCTOBER 2014

This one’s for the rebels, the frolickers, the fierce, flirty and the feminine! Like their mission statement, Hey Saylor Cosmetics is “An ode to every woman who believes in herself and knows how to get what she wants.” Noel Sweeny is a self-taught makeup artist and creator of Hey Saylor Cosmetics, who is passionate about one purpose: making women feel beautiful. Each individual product is meticulously formulated to help all women achieve an effortless and natural look for every occasion.

Tips and Tricks:� Turn heads with Hey Saylor

Cosmetics’ popular red lip stain, Rendezvous for Two, paired with a black dress for a bold and daring look this holiday season.

� Using a primer as a solid base prior to applying makeup helps it last longer. Add the Age-Erasing Face Primer, Baby’s Butt, onto your list of products to try!

� A gold shimmer eyeshadow and black eyeliner is a popular and elegant look to pair with red lips for the holidays that’ll make you look picture-perfect for the camera.

� Use a translucent powder to prevent makeup from creasing.

� Make the eyes pop with Hey Saylor Cosmetics’ Stay Put Gel Eye Liner in Star Struck that you can choose to apply for a smoky, or subtle look.

� A nude soft pink lip paired with a smoky eye is a great color combination for the holidays.

� Achieve a holiday glow with Hey Saylor Cosmetics’ Face Shimmer in Animal or Pour Some Sugar on Me – both of which can be applied to eyes, lips, or cheeks!

Top OC Spas to Gift YOURSELFWhether you’re tackling that nine-to-five job, running errands throughout the day, or need a break from the kids, stepping aside for a moment to take a breather is vital. There is no better way to detox than by grabbing a plus-one to book an appointment for a spa treatment this holiday season. Going to a spa rejuvenates the mind, body and soul, as well as offers the opportunity to choose from a range of treatments including massages, facials, mud wraps, manicures, pedicures and more while enjoying the luxurious atmosphere to match. We scouted out only the best spa locations in Orange County that deliver on both fronts.

WRITTEN BY: JENNIFER LE

HEY SAYLOR COSMETICS949.439.5762www.heysaylorcosmetics.com

WRITTEN BY: JENNIFER LE

Feel Fabulous: HOLIDAY HAIR AND MAKEUP TRICKS AND TIPS FROM NOEL SWEENY OF HEY SAYLOR COSMETICS

MASSAGE ENVY SPA25 OC locationswww.massageenvy.com� Massage Envy Spa is the leading provider of therapeutic massage sessions in the United States and refers to itself not as a treat, but as regular maintenance and lifestyle. Massage Envy Spa provides real health benefits to its customers helping one achieve mind and body balance through massage. Be on the lookout for their holiday package this season to help relieve the stress of the holidays for yourself and a friend.

HYATT REGENCY HUNTINGTON BEACH RESORT AND SPA21500 Pacific Coast HwyHuntington Beach, CA 92648714.698.1234www.huntingtonbeach.hyatt.com� Enjoy glistening views of the ocean, as well as the amenities and treatments at Pacific Waters Spa at the Hyatt in Huntington Beach. Their Swedish massage is a crowd favorite, which incorporates a flourish of hot stones. After enjoying a treatment, be sure to check out Aesthetyx, the retail collection

sold at the spa that has been brought in from around the world that would make the perfect gifts for the holiday season!

AQUATERRA SPA AT SURF AND SAND RESORT 1555 South Coast HwyLaguna Beach, CA 92651949.376.2772 | www.surfandsandresort.com/aquaterra-spa� Nothing compares to a day of relaxation at the beach. Aquaterra Spa offers an array of treatments in an intimate setting, including eight treatment rooms, the Vichy Waterfall Room, ocean view couples’ rooms, a relaxation area by the fireside and more. The Winter Made Fresh Daily Treatment is a popular holiday special, which consists of a relaxing 50-minute Goatsmilk Buttercream Wrap followed by a 25-minute Persimmon and Brown Sugar Scrub.

THE SPA AT BALBOA BAY RESORT 1221 West Coast Hwy Newport Beach, CA 92663888.445.7153| www.balboabayresort.com� As the only waterfront resort in Newport Beach, Balboa Bay Resort is the ideal getaway during the holidays to retreat while still enjoying the beautiful Southern California weather waterside. Their Cranberry Sugar Scrub, which has a pleasant aroma and anti-inflammatory cranberries, is the spa’s most highly recommended treatment. *Please note: One must be a resort guest or Balboa Bay Club member to use the spa.

BURKE WILLIAMS 20 City Blvd W, Ste C3Orange, CA 92868 714.769.1360

27741 Crown Valley Pkwy, Ste 211Mission Viejo, CA 92691949.367.9717 | www.burkewilliamsspa.com� Burke Williams takes “spa experience” to the next level with nine locations in California, offering massage, body wraps, Brazilian waxes, facials, manicures, pedicures and more. Be sure

to try their signature massage, The Burke Williams Massage, which is a custom massage experience that includes signature oils and Chinese herbs in the oils to polish the skin and help you stay glowing during the holidays.

SPA MONTAGE LAGUNA BEACH30801 S Coast HwyLaguna Beach, CA 92651949.715.6000 | www.montagehotels.com/spamontage� Whether you’re a remedy seeker, healthy indulger, or simply in need of some R&R, Spa Montage tailors its menu to offer packages geared towards every type of individual. Take in the ocean breeze while enjoying the upscale atmosphere with the hospitality to match at Spa Montage, where the professionals here undergo rigorous training to ensure every guest’s needs are met. Their Elements of Wellness Signature Experience is only one of many services offered to help you achieve rejuvenation and improve your well-being this season.

SPA GAUCIN AT ST. REGIS MONARCH BEACH1 Monarch Beach Resort N Dana Point, CA 92629949.234.3367 | www.spagaucin.com� While everyone is busy focusing on anyone else but themselves during the holidays, Spa Gaucin is a five-star spa experience, where you can come this holiday season to ground yourself. Try their Costa Del Sol treatment, a head-to-toe experience that begins with a hair treatment using Moroccan argan oil followed by a soothing scalp treatment and relaxing full body massage.

RENAISSANCE CLUBSPORT SPA 50 EnterpriseAliso Viejo, CA 92656949.643.6700 | www.renaissanceclubsport.com/aliso-viejo� Renaissance ClubSport is a high-end fitness resort with a

full service spa—the ultimate health club destination in Orange County. Enjoy one full treatment, and have access to the whole wellness resort, which includes their 12,000 square foot fitness center, mind and body classes, steam rooms, saunas, a pool and more. Their spray tans are popular during the holidays to help achieve a golden glow to the skin along with their half and full day spa packages as gift picks.

SPA GREGORIE’S200 Newport Center Dr, Ste 100Newport Beach, CA 92660949.644.6672

30212 Tomas, Ste 150Rancho Santa Margarita, CA 92688949.858.9455 | www.spagregories.com� Spa Gregorie’s is the ultimate oasis. With two locations in Orange County and a third in Del Mar, each destination offers a new experience where one can escape the hustle and bustle of everyday life, as well as replenish the mind and body. Their Winter Wonder package is a December special, which includes a one-hour massage, classic facial, and lavender and sea salt manicure; a great gift for a friend or for yourself!

| OCTOBER 2014 | 159

Q: Can you tell us about your shop? How did the idea come about?Meghan Mae Ellis: Facialworks was started because we realized there was a need for a fast and affordable facial place that catered to groups yet still delivered results. We saw that nothing like this existed, so we decided to build it!

Q: What services does Facialworks offer?ME: Our signature treatment is our Oxygen Facial. It’s super hydrating and great for the skin; plus it has no downtime so it’s perfect for busy people or before events. We also offer the HydraFacial, which targets acne, fine lines and pigmentation.

Q: Do you find a lot of people coming in more during the holiday season?ME: Yes, people want to look their best during the holidays so our traffic definitely picks up!

Q: Does Facialworks provide holiday specials?ME: We will run some holiday specials. Check our social media or sign up for our email list to stay up to date.

Q: What are your personal favorite items to gift?ME: Free facial gift cards are number one of course! After that, I like our Facialworks Ultra-Revitalizing Cream because it’s great for all skin types and most people have dry skin.

Q: Is there anything in particular that Facialworks offers that seems to be a crowd favorite?ME: Our Double O2 add on is extremely popular.

For $10 more, you get a second pass of oxygen infused serum! It’s a must if you’ve been out in hot weather or traveling.

Q: Being a skincare guru, what are some of your skincare secrets?ME: Well, if I tell you, they wouldn’t be secrets! Just kidding. Skincare is like working out. There are no shortcuts. You have to do it consistently to get results. Here are a few musts: wear sunscreen, use quality products and get exfoliating treatments monthly.

Q: What is the most rewarding aspect of your job?ME: Despite being a quick-service, we are able to achieve great results, especially for acneic customers. We love seeing clients come in after a series of treatments with clearer skin. Seeing the improvement in their confidence is highly rewarding.

Q: What’s a typical day at Facialworks like for you?ME: Well, I’m running a lot of the behind-the-scenes nowadays, so I’m not doing treatments as often. I spend a lot of time training our eight skinSTYLISTS so that the quality of treatment they provide is up to our standards. We are opening an LA location in the next six months, so I’ve got my hands full with that, too.

Q: Describe Facialworks in three words!ME: Fun, social and convenient!

Interview With

Meghan Mae Ellis, founder of FACIALWORKS

FACIAL WORKS1727 Westcliff Dr

Newport Beach, CA 92660 949.877.1911

www.thefacialworks.com

WRITTEN BY: JENNIFER LE

“I like our Facialworks Ultra-Revitalizing Cream because it’s great for all skin types and most people have dry skin.”

Cue the bells and Christmas carols. With the holidays readily approaching, refreshed and revitalized skin for those photo-ops is an absolute must! Facialworks, an oxygen facial bar based in Newport Beach, has one goal in mind: accumulating only the best of skincare, and making it accessible, affordable and fun. Meghan Mae Ellis is the skincare guru and founder behind Facialworks. With the holidays in store, there truly is no better gift than the gift of beauty.

BEAUTY

160 | | OCTOBER 2014

FRONT COVER LOOKSVogue $35 Cosmopolitan $35 Allure $35 Flaunt $35Glamour $35 In Style $35

HAUTE COUTURE Updo $65

TEEN VOGUE Tween blow outs (ages 12 & under) $25

GLAMED OUT Makeup and blowout $65

SOCIAL TREATMENT 10 minute scalp massage $10 Rejuvenate treatment $20 Clip-in extensions $10

IN HOME SOCIAL TREATMENT Blowout $70 Makeup & blowout $135

NATURAL MAKEUP Makeup $35 Eyes $20 Lashes $10

SOCIAL DRY LOUNGE2747 East Coast HwyCorona Del Mar, CA 92625949.423.7011 | www.socialdrylounge.com

WRITTEN BY: JENNIFER LE

Get Gorgeous With SOCIAL DRY LOUNGE

Prepare to stun this holiday season with a full-on blowout and makeup makeover from every girl’s go-to destination, Social Dry Lounge. Experience the ultimate VIP treatment with some wine or mimosas as the stylists start your transformation. Social Dry Lounge stylists will wash, condition and style your hair to help you look camera-ready as you enjoy viewing a variety of fashion shows on your very own iPad. Give the gift of one of Social Dry Lounge’s packages to a friend or significant other, and look picture-perfect together!

PACKAGES 3 blowouts (save $5) $100 | 6 blowouts (save $15) $19512 blowouts (save $30) $390 | 24 blowouts (save $120) $720

Full Menu:

MONTHLY MEMBERSHIP All include 10 percent off products and special invites to all VIP parties and events! Memberships are automatically charged to your credit card every month. They can be canceled at any time for any reason.

Social $60 2 blowouts

Princess $300 Unlimited

Socialite $120 4 blowouts

As a Stanford-trained, board-certified plastic surgeon with over 20 years of surgical experience, whose patients range from top athletes, entertainers, business executives and diplomats to physicians from around the world, Dr. Sanjay Grover is the renowned expert when it comes to all things beauty. Dr. Grover provides each of his patients with both personalized attention and surgical excellence. His well-appointed and state-of-the-art facility includes a fully-appointed MedSpa offering Exilis Elite™, Vanquish™, VelaShape III™, Ultherapy®, CoolSculpting®, IPL/Fotofacial RF Pro®, eMatrix Sublative™, CO2 Skin Resurfacing, injectable treatments such as Botox®, Restylane®, Juvederm®, Sculptra® and Voluma® and an extensive array of skincare options.

Dr. Grover’s MedSpa carries only the most innovative and effective skincare lines exclusively available through skin health professionals.  Dr. Grover’s top picks for gifting during the holiday season to ensure your skin stays healthy and glowing include:

Teoxane/RHA™ Serum: This Fundamental Revitalizing Concentrate contains Resilient Hyaluronic Acid which is the highest concentration of hyaluronic acid available anywhere in the United States.  The moisturizing power of RHA™, paired with a patented combination of powerful antioxidants, visibly brightens and revitalizes skin while reducing the appearance of skin fatigue.

ZO Skin Health/Brightenex™:  This skin brightener and correcting cream is bioengineered to target all three stages of skin discoloration. It is formulated to, and is highly-effective in, evening skin tone and treating hyperpigmentation.

MyBody Skincare/Future is Bright™:  MyBody’s products mimic how the body repairs, defends and heals itself in order to reclaim its balance. This lotion provides a level of comfort and protection for dry or aging skin to help it feel instantly rejuvenated.  It can provide your skin with incredible softness while helping to diminish the unsightliness of wrinkles and other damage that is a result of aging.

Dr. Sanjay Grover’s

Top Picks for BEAUTY SUPPLY GIFTS

WRITTEN BY: JENNIFER LE

THE CENTER FOR AESTHETIC PLASTIC SURGERY360 San Miguel Dr, #507

Newport Beach, CA 92660949.759.9551

www.doctorgrover.com

Craig Wright stood speechless as he peered over the edge of the cliffside lookout point in Laguna Beach, admiring the vastness of the shimmering Pacific Ocean. Grabbing his phone quickly, he snapped several photos, shaking his head in disbelief that such a view existed. An international entrepreneur whose career takes him to some of the most exotic places in the world, he was humbled by the beauty of Southern California. And in retrospect, I sat back thinking: This is what makes people happy. If you choose not to score the landscapes of your travels, you’re free to love them equally.

Maybe this ability to not compare is Craig’s way of balancing his career, which revolves entirely around judging the conditions and standards of hotels. At 26 years young, he serves as a Quality Assurance Consultant for one of the world’s largest hospitality brands, jet setting from one establishment to the next, one city to the next and one country to the next. Easily defined by a suitcase and a plane ticket, Craig’s home base in Miami is a mere crash pad for days between travel. Living life undercover, Craig pretends to be a hotel guest, utilizing the amenities of the establishment in order to rate them based on a checklist of standard operating procedures. Did the room service come in a timely manner? Did the bartender take his drink order under five minutes from when he sat down? Upon check-in, was he offered to participate in their loyalty program? Craig can tell you anything you’d like to know about hotel standards—what makes a superior hotel and whose succeeding or failing. Whether he’s tucked away in a Bora Bora water bungalow, cruising the coast of Spain or climbing a snow-covered mountain in the Swiss Alps, he’s undoubtedly in-between evaluating hotels. Taking a break West Coast style, I sat down with Craig to crack the mystery of his profession and gain some insight on what to look for in hotel hospitality.

Q: How would you define your role as a Quality Assurance Consultant?Craig Wright: I measure brand standards and levels of service. There are two main parts: Inspection, in which I evaluate the hotels cleanliness and conditions and Consultation, where I make recommendations from observations and experience with best practices.

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Secret ShopperHOTEL GURU, CRAIG WRIGHT, LIVES LIFE

UNDERCOVER WHILE TROTTING THE GLOBE

WRITTEN BY: ALEXA ERICKSONPHOTOGRAPHED BY: KARL GARRISON

Q: How did you get into this job? Has this always been your passion?CW: I have a Master’s Degree in Hospitality Management. Yes, hospitality has always been my passion. I love to entertain and show my guests a great time.

Q: Give us a run-through of how things work. From check-in to check-out. CW: I check in like a normal guest and run the gamut of services as any guest would. I order room service, sit at the bar, use the facilities and interact with as many staff members as I can. The only thing different from a normal guest is that I have a checklist of standard operating procedures. These brand standards are important in order to provide a consistent experience from one hotel to the next. I stay at the hotel for 24 hours. Upon check-out, I reveal my identity, at which point the staff’s mouths drop in shock. Once the jig is up, I meet with management to run-through my checklist.

Q: How many hotels pass?CW: About half of the hotels pass and must get reinspected. We hold the highest standards and each hotel is expected to meet them.

Q: Do the employees ever try to bribe you out of failing them?CW: Oh yes. I am bribed with a variety of things, including upgrades to swanky suites, but, of course, I cannot accept these offers.

Q: What are some of the standards you look for? What is the most commonly made mistake? CW: Each hotel has 64 pages of standards that include a variety of things, from depth markers in the pool, distraction patterns on glass to the lights being dimmed in the afternoon to reflect the time of day. At breakfast, the most commonly made mistake is servers not greeting you with both coffee and orange juice in hand.

Q: How often do you travel? What are some of the amazing places you’ve had the pleasure of visiting?CW: I fly two or three times each week. Sometimes it’s a three hour flight, sometimes it’s a 20 hour flight. I recently had a trip overseas with a series of flights exceeding eight hours. Airplanes are never glamorous and this is the hardest part of the job. I’ve had the wonderful opportunity to visit some amazing places. Places like Vieques, Mauritius, St. Martin and the Middle East come to mind when I think of cool places I’ve been, but it’s some of the less glitzy destinations that have surprised me the most. Believe it or not, Chattanooga, Tennessee was one of my favorite destinations. There were several local markets selling local produce, awesome rooftop bars and even a Ben & Jerry’s.

Q: When you’re on “location” but not working, what do you do? There’s a lot to see in new places! CW: My tourist philosophy is to walk fast and see lots. I have a good sense of direction and I like to know the various parts of town. This is helpful if I return to the city and also very useful in conversation. It’s always great to reminisce about my travels.

Q: Do you have any suggestions for hotel guests? What should they be looking for when they check into a hotel? CW: Duvets. Ask for a fresh duvet. Most hotels don’t wash them after each stay.

Q: You spend an excessive amount of time on airplanes. Do you have any suggestions for traveling this holiday season?CW: Use Clorox Disinfecting Wipes! While they do try (time willing) to clean the planes after each flight, they are not sterilized. And don’t forget to wipe down your rental car. Since I started using Clorox Wipes, I’ve reduced the amount I’ve been sick.

Q: When you’re not traveling like crazy, where are you and what are you doing?CW: Naples, Florida, at my grandma’s house. It’s nice to see my family and be around something consistent. I usually hang by the pool and relax. All the travel makes my mind race, so when I’m off, I try not to stress.

Q: Do you see yourself continuing at this pace for a long time?CW: My schedule is crazy and I am rarely home. It is hard and it is exhausting. But at the end of the day, I chose my field because I love to travel. It is my passion. I couldn’t imagine sitting in a cubical or at a desk 40 hours a week. I feel blessed to be able to do what I love. It’s the most important thing.

Holiday Activities: WRITTEN BY: CHRISTINE LYNN WILLIAMSON

Dr. Seuss’ How the Grinch Stole Christmas at Segerstrom Hall:The whimsical world of Whoville is beautifully brought to life by an A-list creative team in this delightful musical production. DATES: December 10th – December 14thwww.scfta.org

The Nutcracker at Irvine Barclay Theatre:Presented by Festival Ballet Theatre, this breathtaking performance features dazzling colors and costumes, breathing new life into an age-old tradition. DATES: December 12th – December 24thwww.thebarclay.org

Give Back:Donate unneeded clothes and toys to charity or rescue missions. There are many families in need, especially during the holidays. Teach a child or friend why giving back is important. www.rescuemission.org www.ocgoodwill.org

Knott’s Merry Farm:With several new rides opened this year, Knott’s is sure to be a great spot to take in some holiday cheer and have a good time. Don’t forget to grab a made-to-order Maple Lollipop in Ghost Town’s Main Street, and save room for dinner at the legendary Mrs. Knott’s Chicken Dinner Restaurant. www.knotts.com

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164 | | OCTOBER 2014

The 35th Annual Corona del Mar Christmas Walk: This is a holiday festival and community tradition. The event is free to the public and includes a Toys for Tots toy drive, prizes and entertainment. Local shops and restaurants feature sales & specials. DATES: December 7th from 11am-4pm.www.cdmchamber.com

The Christmas Boat Parade, Newport Beach: For over 100 years, Newport Harbor becomes illuminated with hundreds of grandly decorated boats in this festive five-day event. It’s free to the public and viewed by 1.5 million people each year!DATES: December 17th-21stwww.christmasboatparade.com

Tree Lighting Ceremony at Fashion Island: Each year, this event gets bigger and bigger, with more than 10,000 spectators arriving each evening to view the tree, averaging 90 feet in height and adorned with over 17,000 holiday lights. DATES: November 14th & 15th www.shopfashionisland.com

The Discovery Science Center’s Science of Gingerbread Exhibit and Competition:Local companies, schools, families and organizations are invited to submit their gingerbread creations for the competition for the chance to win prizes. DATE: Starting November 22nd www.discoverycube.org

Holiday Afternoon Tea at the St. Regis Monarch Beach: A lavish holiday tea buffet featuring an international variety of tea, accompanied by delicious delicacies and pastries, starting in late November. www.stregismb.com

Sugar Plum Festivals at the OC Fair: Sugar Plum welcomes the holiday season with gifts to warm the heart and accessories that make a home. Shoppers can find quality handcrafted merchandise made in the U.S. from more than 120 vendors, plus antiques and collectibles. DATES: November 13th – 15thwww.ocfair.com

Tree Lighting at Montage Laguna Beach: This luxury resort always puts on a fabulous ceremony to kick off the holiday season. Arrive early and enjoy delicious hot cocoa and Christmas carolers, or stay overnight in one of their lavish oceanfront suites. It’s the ultimate way to spend a Californian Christmas. www.montagehotels.com/lagunabeach

New Year’s Eve Black Tie Gala at Balboa Bay Resort: Get fancy and ring in the New Year in glittering style. Start the evening with champagne and a variety of delicious butler passed hors d’oeuvres. Then, move on to an elegant five-course dinner including wine pairings. www.balboabayresort.com

New Year’s Day Brunch at SOL Cocina Newport Beach: New Year’s Day Brunch will be offered from 10am-3pm with a menu of Executive Chef Deborah Schneider’s Mexican brunch specialties and $3 mimosas on the waterfront. Live music will take place from noon to 3pm. www.solcocina.com

Living life undercover, Craig pretends to be a hotel guest, utilizing the amenities of the establishment in order to rate them based on a checklist of standard operating procedures.

CRAIG WRIGHT, Quality Assurance Consultant

WRITTEN BY: CHRISTINE LYNN WILLIAMSON

Holiday Events:

Fiesta at Old Town Placentia’s Tamale Festival:Thousands flock to this community festival each year to enjoy the best handmade tamales in Orange County. This year will be the festivals 20th annual celebration. Enjoy live music and special performances. DATE: December 4th www.oldtownplacentia.com

Snow Summit and Bear Mountain Ski Resort:Do you want to build a snowman? Then head to Big Bear for mountain-time fun. Snow Summit and Bear Mountain Ski Resort are both great options for skiing, snowboarding and playing in the snow. If you take a beating on the mountain, soothe your aching pain with a pit stop at Big Bear Mountain Brewery, and sip on a ‘Little Beaver’ Cali Pale Ale.www.snowsummit.com www.bearmountain.com www.mountainbrewery.com

Residential Christmas Light Displays:Visit one of the best, located in Laguna Hills at 25473 Nellie Gail Road. This house is adorned with over 120,00 lights that are choreographed to music. Last year they had a Star Wars theme! This is also one of the only houses in California where you can also tour the inside of the house, while owners Andrew and Michelle Blount serve hot apple cider. www.orangecountychristmaslights.com

Another digital wonderland can be found on Balboa Island in Newport Beach at 327 Sapphire Avenue. Home owner Greg Zimmerman first hooked his house up with computer-synchronized lights in 2006, and continues to win admiration from visitors year after year. www.zimchristmas.com

Blades of Glory: Glide across Irvine Spectrum’s Outdoor Ice Skating Rink, located next to the Giant Ferris Wheel. www.skatespectrum.com

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HOME

Q: Can you tell us a little bit about your company?Scott Jussila: To us, modern means taking the best of the past and reinterpreting it for life today. We design our unique furnishings in this spirit, creating items of exceptional quality you’ll be proud to have in your home.The timeless quality of our designs is due in great part to the natural materials with which they’re made: wood, steel, cotton, granite—natural materials that stand the test of time both physically and aesthetically. More than 90 percent of our assortment is American-made.

Q: Do you carry any holiday specific items?SJ: For those looking for a more traditional holiday feel, you can’t go wrong with classic prints like herringbone or plaid. Room & Board offers a collection of washable wool throw blankets that are perfect for sprucing up a living room or guest bedroom at the holidays, or throughout fall and winter.

Q: Do you have any holiday gifts available from your shop? SJ: Room & Board is the perfect place to buy one-of-a-kind hostess and holiday gifts. Some of our favorites include our handblown glass vases and cozy alpaca wool throw blankets that come in a variety of colors.

Q: What tips do you have for designing or decorating the perfect home for the holidays?SJ: During the holidays, the two most important things to have are an inviting living or family room and a guest room that is ready for friends and family. It doesn’t take much to freshen up a space. Adding new bedding, a comfy throw and fresh flowers in a beautiful vase instantly makes a room welcoming.

Q: When would you say is the best time to score some holiday pieces for your home?SJ: It’s no secret that the holidays are a busy time for

everyone and preparations seem to start earlier each year! Getting a head start on decor and gift shopping will allow you to enjoy your home for the entire holiday season. Starting in October, Room & Board will showcase its new collection of accessories that are ideal for home decor and gifting.

Q: Are there any color schemes, patterns or specific looks that bring on the

holiday spirit?SJ: The holidays aren’t just about red and green anymore. Adding an unexpected punch of color makes your holiday decor festive yet sophisticated. Using your current decor as inspiration, bring in fun accents in oranges, blues, or purples to really make your space pop. Room & Board has fabulous choices in all hues!

Q: What are the best pieces to help keep things organized throughout the holiday season? SJ: Room & Board has a whole assortment of items that makes organization stylish. A sleek tray on your coffee table is perfect for corralling TV remotes and other loose ends, and our modern ply magazine stand will keep all your favorite magazines and catalogs just an arm’s length away.

Q: Any customer favorites for the holidays?SJ: Right now, customers love adding our accessories to their home during the holidays. Whether it’s a bold accent pillow, gold steel tray, or a plaid throw. They are all easy ways to add some new colors and design to your home during the holidays!

Interview With Scott Jussila, Retail Market

Manager ForROOM & BOARD,

SOUTH COAST PLAZA VILLAGE

ROOM & BOARD1661 W Sunflower AveSanta Ana, CA 92704

714.549.5995www.roomandboard.com

WRITTEN BY: NICOLE FERAVARIOUS ARTISTS, THE ULTIMATE MOTOWN CHRISTMAS COLLECTION“Santa Claus Is Coming To Town”

MY MORNING JACKET“I’ll Be Home For Christmas”

THE FLAMING LIPS“Christmas At The Zoo”

THE KINKS“Father Christmas”

JEFF BUCKLEY“Hallelujah”

DESTINY’S CHILD“8 Days Of Christmas”

TLC“Sleigh Ride”

MARIAH CAREY“All I Want For Christmas Is You”

PAUL MCCARTNEY“Wonderful Christmas Time”

ELTON JOHN“Step Into Christmas”

“During the holidays, the two most important things to have are an inviting living or family room and a guest room that is ready for friends and family.”

— Scott Jussila, Retail Market Manager

Starting in October, Room & Board

will showcase its new collection of accessories that

are ideal for home decor and gifting.

Every year, the holiday season seems to creep up faster and faster, which can cause those last few days leading up to feel chaotic and stressful. With all the baking, cooking, cleaning, shopping and planning that needs to be done, the last thing you want to have to do is worry about your home not being holiday ready. This time of year is a chance for all of your family and friends to come over to your warm, inviting, holiday-ready home and admire all of the hard work that goes into the season. To make things easier for you this year, our friends at Room and Board have supplied some holiday tricks and tips so that you can be sure to have the home that all of your friends and family adore (and secretly envy you for) this holiday season!

Holiday MUSIC PLAYLIST

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Also, Frank Sinatra’s entire album, The Christmas Collection is a must-have for anyone’s holiday music collection, featuring classics like “I’ve Got My Love To Keep Me Warm,” “The Little Drummer Boy” and “White Christmas.”

WRITTEN BY: CHRISTINE LYNN WILLIAMSON

166 | | OCTOBER 2014

Q: So Arpi, tell me a little bit about 24 Carrots and how you guys can help our readers have their best season to date!Arpi Torosyan: Well, first off let me begin by telling your readers what 24 Carrots is all about. Our company is the most sought-after Orange County catering and events company in Southern California. We offer unbelievably delicious food, unsurpassed personalized service and a genuine passion for helping people create unforgettable memories together. Q: Being in this industry, I’m sure the holidays are some of if not the busiest times of the year. What makes you stand out during these times to all of your customers in the past and future to come?AT: I think our creative staff and talented partners continually push for imaginative new ideas, making us one of the top trendsetters in the catering and events industry. Our friendly team’s refusal to compromise on quality means you’ll get the attention you deserve and your guests will get an experience they won’t be able to stop talking about. That’s what we pride our company on.

Q: It sounds like you have plenty of experience with making sure that your clients have the smoothest experiences during those chaotic weeks. What tips or tricks can you give to our readers at home for these upcoming holidays?AT: Well, as we all know the holidays are the perfect time to host parties, cook your favorite meals and make special memories with friends and family. While it’s everyone’s favorite time of the year, the holidays also come with a lot of stress; decorating and cooking for 12-plus is not easy! The best way to tackle hosting is organization and prepping ahead of time. I would say that is the biggest trick that anyone can use.

Be Prepared Ahead of Time. Additional Tips and Tricks From Arpi Torosyan of 24 Carrots.

� Set your table early: Your table can be set days, or even a week ahead of time. I always suggest investing in nice linen and chargers that you can leave on your table the entire season. This is a real time saver, especially in between holidays.

� Linen napkins are key: Linen napkins can also bring in a special touch to your table and add a layer of contrast, color and décor. A napkin treatment is an added little detail that will wow your guests, but doesn’t take a lot of time or money. Tie your napkins with twine and cranberries, top with pine cones, or add a fun fruit or vegetable that goes along with your menu/theme (artichokes, for example). I always like to make place cards for guests and prop on the table with cinnamon sticks.

� Choose meals that you can prep and platter in advance: Getting most of the food you plan to serve prepared early ensures that you have little to do when guests arrive. This will save anyone the stress of having to play host, entertainer and personal chef all at the same time.

� Hors’ d’oeuvres can be a lifesaver: It’s important to platter some hors d’oeuvres so your guests can enjoy drinks and small bites while you are putting the finishing touches on your main dishes. This keeps people happy, busy and out of your way while you finish up your soufflé or sprinkle those last seasonings on your mashed potatoes. Our favorites are a cheese and charcuterie platter, and Mediterranean spreads such as hummus, baba ghanoush and olive tapenade—all served with crackers and a fresh baguette. These hors d’oeuvres are great because they can be store bought and will look great as long as they are transferred onto slate, wood boards and mini decorative bowls.

� Avoid time-consuming entrees: For example, a prime rib roast can be marinated ahead of time, put in the oven and taken out and served when your guests are ready for dinner. Gourmet comfort foods such as mac and cheese can be set in a pot with the boiled macaroni, sauce mixed in and ready to be cooked as guests are enjoying hors d’oeuvres. It is important to note that you should always stay away from risotto-like labor-intensive meals when serving a large group.

Interview With

arpi torosyan, creative director of 24 CARROTS WRITTEN BY: NICOLE FERA

Although the holidays are one of the most exciting, energetic and heartfelt times of the year, they can also make you want to pull your hair out with all of the stress and anxiety that comes along with them. So, how can you avoid all of the meltdowns and freak-outs on your loved ones this holiday season? It’s easy. Thanks to our friend, Arpi Torosyan, Creative Director of 24 Carrots, you’ll be ahead of the game this time around and able to pull off the perfect, stress-free get together for all of your family members and friends to enjoy and praise you about the rest of the year.

A CHARLIE BROWN CHRISTMAS: Still the cutest Christmas classic ever.

ELF: Fun for the whole family. Can they please make a sequel already?

BAD SANTA: For when the kids are in bed and you’re drinking some hot buttered rum.

THE FAMILY STONE: For when you’re over watching Love Actually.

RUDOLPH, THE RED-NOSED REINDEER: Because Christmas isn’t complete without watching some ’60s stop-motion animation.

THE SANTA CLAUSE: Tim Allen’s improvised Santa Claus performance has been warming our hearts since 1994.

HOME ALONE: Macaulay Culkin may be busy these days, rocking out in his band and wearing Ryan Gosling t-shirts, but we will always remember him as that adorable 8-year-old boy, fearlessly defending his home with the best booby traps ever.

THE NIGHTMARE BEFORE CHRISTMAS: Tim Burton’s enchanting holiday classic.

Top Flicks:CLASSICS & COMEDIES

24 CARROTS CATERING & EVENTS 17851 Sky Park Cir, Ste F, Irvine, CA 92614 (800.717.1545 | www.24carrots.com)

| OCTOBER 2014 | 169

As if finding the perfect gift for each person on your list every holiday season isn’t a challenge enough, you also have to find the perfect way to wrap it all up! We all invest so much time in shopping and preparing that the presentation of the gifts should be just as special. However, time, money

and creativity can be a challenge, so to help us out this year, Candy

Hirte of Where’s the Party? has shared some of her tips and tricks to make holiday wrapping this year a breeze.

Candy started Where’s the Party? 24 years ago with just a few employees, providing balloons and cards. Now, she is the proud owner of a 6,000 square foot store that provides wedding essentials, invitations, unique gifts, party supplies, balloons, gift-wrapping services and home décor. They’ve come a long way and now provide any and all party needs that you may have. With Candy’s expertise, there’s no way you won’t nail your holiday gift wrapping this year!

Q: Candy, what can you say is the best way to wrap your holiday gifts this season for friends and family?Candy Hirte: The best way to wrap your holiday gifts this season is to stick to one color theme. One scene keeps your gifts looking beautiful and elegant and stacking multiple gifts creates a dramatic effect.

Q: With so many choices and different kinds of wrapping paper, how can you choose the best kind for this year?CH: Stripes, polka dots and chevron patterns are very popular. Also, it’s important to remember that a little glitter goes a long way for a bright, stand out look. We find very unique paper from England as well.

Q: For those who lack the time and/or creative energy, what is the easiest way to jazz up your holiday gifts?CH: Embellishments and great gift tags are an easy way to add something special to all of your gifts without investing too much time or energy. Something different on each present also adds a personal touch for each of your loved ones.

Q: Any money saving tricks that you can share to help our readers on budget? CH: One of the easiest ways to save money is learning how to properly wrap so that you don’t waste too much paper. You’d be surprised how much further one roll of wrapping paper can go when you use every inch!

Q: And for those fun, wacky aunts out of there, do you have any “out of the box” wrapping ideas that they can impress the family with?CH: I would say skip the box all together and invest in some burlap bags with personalized tags. The presentation by doing this is great because you can put all of the wrapped boxes inside and then bags can easily get reused and recycled for next year or any other gifts you’ll give throughout the year.

Q: Any ways to get around wrapping anything at all? Since, if our readers are anything like myself, wrapping paper can be a challenge! CH: An easy way to get around that and to save a lot of time is to buy decorative boxes that you can just put your presents inside, seal up and be ready to go! Cello wrap is also a nice, easy touch, especially when paired with some ribbon. And, of course, the easiest thing you can do is bring all of your gifts to Where’s the Party? and have our professionals take care of everything!

Interview With

Candy Hirte, owner ofWHERE’S THE PARTY?

WHERE’S THE PARTY?270 East 17th St

Costa Mesa, CA 92627949.722.1803

www.wheresthepartyoc.com

WRITTEN BY: NICOLE FERA

Wrap it Up:

192FIRST TIMER'S

GUIDETaste the Rainbow

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175 DO EXPERT

Paddling for a Purpose, An Endearing Interview With Philanthropist and Ocean Enthusiast Jack Shimko

180 ESCAPE

Gaining a Healthier Perspective on Staying Thin

186 FEATURE

Stop SAM Co-Founder, Luke Mysse, Hits the Pavement for a Good Cause

192 FIRST TIMER’S GUIDE

Running Through Colors at the Most Upbeat Paint Race Around

173OCTOBER 2014

www.weareocean.org

WRITTEN BY: ALEXA ERICKSON | PHOTOGRAPHED BY: ANH NGUYEN

paddle powerOcean Enthusiast and Philanthropist Jack Shimko

paddles for life

| OCTOBER 2014 | 175

ancer isn’t something you plan for. You’re living your life accordingly and then, suddenly, your world is turned upside down with the “what-ifs” that the disease causes. For Jack Shimko, a Newport Beach native and ocean

enthusiast, the questions of uncertainty found their way from confusion and fear to a fuel of encouragement to find what he could plan for and what he did have control of. He would beat cancer and he would find a fuller and more philanthropic lifestyle to share with other ocean lovers like himself.

The news had knocked the wind out of him. Diagnosed with Stage 3B Hodgkin’s Lymphoma just days after his 29th birthday in 2009, Jack’s aquatic lifestyle, including an upcoming surf trip to Mexico, was halted and replaced with an intensive regimen of chemotherapy and radiation. Told to stay out of the water due to his low white blood cell count, Jack worked around the system, replacing surfing with stand up paddleboarding, because, though he was told to stay out of the water, he wasn’t told not to stay on top of it. Finally, 16 weeks into his treatments, Jack got the OK from his doctors to actually be allowed to paddleboard. A week following the good news, Jack drove up to San Francisco to compete in the World Paddle Board Championship. Though finishing dead last and catching a bout of hypothermia, he still found the healing powers of the sport and the ocean, finishing with a huge smile on his face. Jack has been cancer free since his completion of treatment in 2010 and has since created a rather comprehensive list of accomplishments, including paddling over thousands of miles to raise cancer research funds. We talked to Jack about his journey from cancer diagnosis to launching his inspirational non-profit foundation We Are Ocean, and the positive effects it has had not only on himself but others as well.

THE EXPERTJACK SHIMKO

Owner: We Are Ocean

Since: 2013

C

"Our mission is to improve the lives of cancer patients and survivors through ocean-based active

lifestyle camps and experiences."

| OCTOBER 2014 | 177

Q: What was your life like before your diagnosis in 2009? Jack Shimko: I was extremely active and adventurous. I did not have many fears and pushed my limits more often than not. I also owned and was the creative director at a small creative design co-op in Santa Monica. I recently sold it to focus on raising my daughter in Newport Beach and work full-time at We Are Ocean.

Q: Did your attitude towards a life of philanthropy come after your diagnosis or had it always been something you desired to take part in? JS: I had always participated in philanthropy events but only as an outsider or to support someone else that was affected by something. My attitude changed throughout my own treatment and experiences in the world of cancer.

Q: Tell us about these charitable endeavors: Paddle2Live and We Are Ocean.JS: Paddle2Live was a project that started in 2009. It was developed while undergoing chemotherapy at UCLA, and the project that led me to form We Are Ocean, a public benefit non-profit organization based in Newport Beach. Our mission is to improve the lives of cancer patients and survivors through ocean-based, active lifestyle camps and experiences. Throughout the Paddle2Live project I paddleboarded thousands of miles and raised awareness and funds in partnership with LIVESTRONG, the UCLA Jonsson Cancer Foundation Center and the John Wayne Cancer Foundation.

Q: What changes have you seen in yourself since you founded We Are Ocean?JS: The biggest change is that I gave up my career to work full-time for We Are Ocean and help other cancer patients and survivors. It was a big deal to my family

and myself to take this step but I believe that there is a need for the types of things that we can offer.

Q: What has your favorite experience been within Paddle2Live and We Are Ocean? JS: It’s hard to say. I thrive when things get tough, so my favorite would have to be Paddle2Live 2011. However, crossing the 32-mile Molokai Channel last summer with my great friend Patrick Towersey, for We Are Ocean, was pretty cool! The channel put us in line and really made us both understand the power of the ocean.

Q: What events/adventures are you proudest of? JS: CAMP WAO ON CATALINA ISLAND! It’s not so much a goal, but more like a reality of what we can offer to cancer patients and survivors this summer and many summers to come. Patients and survivors will be introduced to many new and exciting ocean-based disciplines such as: surfing, sailing, stand up paddleboarding, traditional paddleboarding, outrigger canoeing, kayaking, snorkeling, fishing, diving, ocean navigation and ocean safety. Amongst their time on the water, our camp is designed to let cancer patients and survivors share and heal together while out in the elements. We are trying to form an ocean-based, post-cancer community. Our camp is an integral step in that reality.

Q: How can people get involved in your foundation?JS: People can join We Are Ocean by becoming a part of Team WAO, where you can set your own goal, create your own WAO page and help fundraise. People can volunteer for events, experiences or camps. People can donate. Small businesses can host an event and participate in our third party fundraising platform. There are many ways and all on our site: www.weareocean.org

"I had always participated IN PHILANTHROPY EVENTS BUT ONLY AS AN OUTSIDER OR TO SUPPORT SOMEONE ELSE THAT WAS AFFECTED BY SOMETHING. MY ATTITUDE CHANGED THROUGHOUT MY OWN

TREATMENT AND EXPERIENCES IN THE WORLD OF CANCER."

180 | | OCTOBER 2014

AN UNRAVELING OF DIET-DONTS THAT ONLY EXPERIENCE CAN RENDER

WRITTEN BY: ERIK HALE

THE summerOF MY

| OCTOBER 2014 | 181

One might think that 29 successive years of failure might dissuade me. A rational 42 year old might embrace his God-given endomorphic stature and spend his time working on things that he can change. Unfortunately for me, rationality does not live in the same city as my gut, nor have they ever met. I woke up this January 2nd with nearly the same aspirations as that slightly pudgy pubescent boy did so many years ago: this will be the year.

The few tastes of success that I have experienced, including finishing Army Boot Camp in 1989 and that spring I had not one but two cases of horrific food poisoning, have given me the same amount of hope I approach every Blackjack table with—just enough.

The spring of 1985 (the first year after I watched the amazingly fit athletes compete in the Olympics) was my first take at “getting ready” for summer. My best friend Carl and I made a program to “lose weight” and “get in shape.” Instead of following one of the trendy diet or exercise programs, we decided to come up with our own. For nearly three weeks we decided to limit our daily caloric intake to 500. Our diet plan was easy: skip breakfast. Split a can of Campbell’s Chicken Soup for lunch and then share a packet of Saltines for the rest of the day. Genius. We wanted to lose weight fast so we decided we would bike everywhere. There was a hiccup, however. We only had one bike. Imagine, if you will, what our neighbors and friends must have thought when they saw one slightly chubby kid (me) on his bike pulling a much larger and chubbier friend behind him on roller skates. Year one was not a complete failure. My hunger and lack of six pack abs taught me that starvation would not work. Or did it?

In the spring of 1995, after a full decade of failed diets and gym memberships, I found the answer. I found it (where you could usually find me) on the couch watching TV. Chrissy, the blonde roommate on my all-time favorite sitcom, “Three’s Company,” was whittling away her waist, toning her core and tightening her butt with the help of the ThighMaster. This has to work, I thought, so I ordered a ThighMaster. There, I said it and it wasn’t easy. It took almost a half hour of me pacing behind my garage on the cordless house phone with the long extending antennae before I was assured it was being sent. I ended up paying shipping and handling too. I have never understood why I have to pay someone to “handle” my product but that is another story. Since I was sure that this summer would be the one I would achieve my perfect body, I decided I would make sure to add a “diet” to my exercise. Luckily for me, there was quite the diet

recipe being passed around my office: The Cabbage Soup Diet. Perfect. I bought all of the ingredients (cabbage, carrots, onions, tomatoes, blah, blah, blah), found my biggest pot and boiled enough soup to last the week. I spent 30 minutes a day on the ThighMaster, five minutes a day slurping massive bowls of what was essentially vegetable soup and the other 23 hours thinking about food. I even woke up in the middle of the night thinking about food. Still, to this day, I have an aversion to cabbage and soup.

In the spring of 2005, I was much older and wiser. I had a great job that kept me busy for 70-80 hours per week and a belly that was being fed a steady diet of stress. I worked so much that I was literally falling apart. Just kidding. I know the difference. I was figuratively falling apart but it felt very literal. I was working at Fletcher Jones Mercedes and they had installed an awesome employee only gym. With my schedule, however, it seemed merely there to mock me. I eventually met a trainer at that gym. He was 50 but as with most trainers, had the body of a 25 year old. Not my 25 year old body, but somebody’s. This Bostonian possessed a “wicked” sense of humor and a ponytail. How could I go wrong? Over a period of months that spring, his program helped me. I was successful enough to afford to have him come to my house three days per week and smart enough to not start eating soup again. The program (don’t start laughing Jason Bogle) was stretching. Yes, a complete routine that involved minute long, yell-yielding stretches of every (whoa, nearly every) muscle in my body. I immediately felt better. I could now stand without the assistance of Advil. But was this really my new definition of success? I was losing my battle against “father time.” I had given up the hope of ever looking “hot” in boxer briefs and was now content with simply standing pain-free. Should I just give up and let this old “shade porch” protruding above my belt grow? Should I buy larger pants and cut off the tags? What about pleated khakis? Maybe it was time to start hitting the buffets during happy hour. Was this the end?

And here we go again. It’s 2014. I’m 42. The brown hair I have left is accented with grey (along with another shade of brown that comes out of a bottle of hair color for men that only hides “part of the grey”). I make a weird moaning sound when I put on my socks and I have started snoring (when I do sleep) like that uncle you make fun of. Do I dare try again?

Of course. Because…this will be the summer that I am in amazing shape.

I have a friend from my days in the car business that is 52 years old and in amazing shape. The kind of shape that probably makes him do curls in front of the mirror in the gym. The kind of physique that makes you want to take your shirt off. If I looked like that I would be tempted to take off my shirt in church. I pulled him aside a few years back and asked how he did it. Was it soup? Of course it wasn’t. Five days a week in the gym was the first thing he told me. That sounded like a death sentence. I was not a gym rat. I was more of a gym unicorn. You never saw me at the gym.

“Was that all?” I asked. It wasn’t. His eyes started dodging around to see who was looking. He pulled me away from any prying ears, and then looked both ways before starting to speak.

“ ” HE SAID.

“ ?” I ASKED BACK.

“ ” HE SAID.

“Oh, one of those guys,” I responded as my gears started turning. One of those guys that was always saying “I’ve never met Mr. Bonds or Mr. Sosa.” It took a minute to sink in. I could have been taking something all along to get into the shape I wanted. Why had I been trying all of these crazy schemes when something so obvious would have helped me? Then it felt like cheating. All of the news stories were about guys “cheating.” I wasn’t a cheater. I dismissed the idea and bought more exercise videos. Have you ever heard of “8 Minute Abs”?

This January, when I was making my 29th attempt at the same resolution, it hit me. I was going to cheat. I wanted my abs to be shipped to me from Florida. In the famous words of the Soup Nazi, “No soup for you!” I called up my old friend (I am positive that when he answered he was at the gym; probably doing curls) and asked him for the number of his connection in Florida. I called him the next morning, doubting if I should have given him my real name. Alan works at a company called “Space Lab” (name changed to protect whatever) and was very helpful in ascertaining my situation. Did I sleep well? Not at all. Did I have belly fat? Duh. Did I lack energy and sex drive? Yes, and I could always use more of the second. I was a perfect candidate. It seemed that helping people who were getting old, fat and tired was their specialty. Alan signed me up for a 16 panel blood test right around the corner from my house and I arranged a physical. I then waited for my results.

Alan emailed me a novel—maybe more of a short story, but it was a lot to take in. He had sent me 12 pages and we were now on the phone going over my list of ailments. Liver functionality was not optimum. Was I supposed to stop drinking? Hardly. Vitamin D was low (hard to imagine that with how tan I was) and then, at the bottom, amidst a swirl of numbers and charts was the biggie: low testosterone. On an optimum range of 750-1150, I was scraping by nearest the Mendoza Line. I was at a meager 520. My poor little soldiers. How was I able to get out of bed, much less crawl into one? (wink)

ne thought has recurred to me every single spring since I turned 13. This single thought has preoccupied my time and pushed aside headier aspirations. It has

forced me to eat gallons of cabbage soup, do push-ups on vacation and keep shorts in my closet that are two waist sizes too small. That thought was with me again this spring nearly three decades later: THIS WILL BE THE SUMMER THAT I WILL BE IN AMAZING SHAPE.

u Anastrozole 1mg: Take one cap daily for first two weeks then go to five times

per week (keep estradiol between 12-20).

u Omega 3 100 mg (adjust cholesterol)

u CoQ10 1000 mg (adjust cholesterol)

u Sermorelin GHRP2: Dial pen to eight units (4clicks) and take nightly before

bed. *Optimizes igf-1, helps sleeping patterns, aids in healing/recovery, body fat

reduction, etc. (will really help alleviate Mr. Hale’s major symptoms – weight, sleep)

u Testosterone Enanthate 200mg x 10ml: Take 1ml per week *Currently has very deficient testosterone

u Vit D3 50,000 iu

u DHEA 50 mg

u Glutathione 30ml (lower kidney / liver enzymes)

u Choline/Inositol 375mg (lower kidney/liver enzymes)

u Tri-Amino x 30 ml

ALAN TALKED TO THE DOCTOR AND EMAILED ME THE NEXT DAY WITH WHAT I SHOULD BE TAKING. It was quite a list:

182 | | OCTOBER 2014

"MY BODY WAS CHANGING. I WAS SLEEPING LIKE AN

ASTRONAUT ON A DEEP SPACE MISSION. I FELT VIBRANT,

ENERGETIC AND FRISKY. I ALSO FELT CRANKY."

u Testosterone Enanthate 200mg x 10ml: Take 1ml per week *Currently has very deficient testosterone

u Vit D3 50,000 iu

u DHEA 50 mg

u Glutathione 30ml (lower kidney / liver enzymes)

u Choline/Inositol 375mg (lower kidney/liver enzymes)

u Tri-Amino x 30 ml

| OCTOBER 2014 | 183

I handed over my AmEx number and waited. Everything was to be shipped overnight. I was on my way. But at some point over the past few days my focus had shifted. At 42 I was starting to worry less about my abs and more about my arteries; less about my biceps and more about my vitality. When the package arrived I could not wait to open it. I tore open the package with my teeth (not going to the dentist is another story altogether). There were more bottles than I could immediately count and packages of needles. After serving this country in the US Army I had gotten used to needles, but the sheer amount of them staring back at me from the FedEx envelope was still startling. I was beginning to realize I had to medicate myself. I called Florida in a panic. “How do I do this?” I asked. “What is this for?” Alan calmed me down, reminding me of our previous discussion and where his levels were when he first started.

I unpacked the boxes and laid all of the ingredients for my better health in front of me—vitamins on this side, vials on the other. Needles go here and smaller needles go there. I could handle this. The next day I watched a lot of YouTube. My search history was riddled with questions that included “How do I inject myself with steroids?” and, “How do I inject myself without hurting myself?” There are a surprising number of videos on the subject. I took the big needle out of the package and read the instructions. Thankfully that six inch needle was only for extracting the testosterone into the syringe.

I did as I was instructed and then carefully unscrewed the large needle and reattached

the smaller one. I watched the video again, wiped my right cheek with an alcohol swab and positioned myself in front of the bathroom mirror. I brought the needle to my backside and immediately started angling for a better positioning in the mirror, which caused me to start twirling like a puppy chasing his tail. I simply could not catch up with my butt. After several more tries I realized that I

would have to find a doctor to inject me. That night I took all of my supplements,

found a doctor to inject the testosterone the next day and finished my now nightly ritual of

injecting myself with a diabetic pen in the stomach with Sermorelin.

That evening, for the first time in two years, I slept through the night. No, not just slept through the night, but left the planet for ten hours. It was amazing. I had been sleeping so terribly that I had been through four mattresses in the past two years. It had to be the bed. I would toss and turn. I would ache. I would fluff pillows and stretch. Nothing worked. I even tried sleeping the opposite direction on my bed (my girlfriend must have thought I was crazy), because I thought our floor was crooked. That night of sleep changed my entire opinion on health. I felt better the next morning than I had in years. I was a new man. Forget the perfect body—I wanted perfect sleep!

Just to fast forward a little. Sermorelin is amazing.

Sermorelin (trade name is Geref) is a growth hormone releasing hormone (GHRH) analogue. It is a 29-amino acid polypeptide representing the 1–29 fragment from endogenous human growth hormone releasing hormone, and is thought to be the shortest fully functional fragment of GHRH. It is used as a test for growth hormone secretion. It is also used as a doping substance in sports (Wikipedia).

I knew it was for cheaters, but it didn’t feel like cheating to me. I mean, I wasn’t planning on riding a bicycle in a race through the Alps or trying out for the Dodgers anytime soon. I just wanted to feel better. I just wanted to be in great shape for summer. Sermorelin was allowing me to sleep through the night. It was making me feel 29 years younger.

The testosterone was something completely different. It started to alter me both physically and emotionally.

I had started going to the gym (not nearly at the rate I needed to), twice a week for half an hour each session. I know right? The first week was still as painful as any week I had tried in the past few decades. The first week is always hard, but I did notice a difference—I wasn’t sore after. As the weeks progressed, I could lift more weight, tackle more reps and that feeling that enters your muscles, that makes you exhausted, that “burn” would rarely be felt. I could do this all day. I mean, in thirty minute bunches twice a week I could do this all day. My body was changing. I was sleeping like an astronaut on a deep space mission. I felt vibrant, energetic and frisky. I also felt cranky. I didn’t feel tired cranky, but more like, “yell at the person in the car next to you” cranky, and, “yell at an operator at Yosemite for not giving me the special rate” cranky. I was also exploding at my girlfriend for no reason. Maybe not even just cranky, but borderline crazy. I was living outside of my norm. Was it “roid rage”? I called Alan immediately.

“ !” I YELLED BY ACCIDENT.

“ ’ ”

“ ” HE RESPONDED.

“ ’ ” I FOUGHT BACK.

Alan wasn’t going to be able to help me. Alan was just like the soup. I decided to warn my girlfriend, keep control of my emotions, finish my cycle and then lay off the testosterone for good.

I am now 20 weeks into my attempt to look great for summer. I have been off testosterone for 10 weeks. I have dropped 14 pounds—most of it from my gut. I sleep soundly every night (which is saving me thousands in mattresses). My last blood test showed my testosterone level was nearly 1000 (equivalent to that of a caveman) and looks like it is going to stay up there for a while. My liver and kidney enzymes are back in line and I feel amazing. How I look is something for debate. My girlfriend says I look amazing (that is one of the reasons she is my girlfriend), my friends have noticed the weight loss and I feel better about myself.

The funny thing is that as I finish typing this, I still see the same chubby 13 year old staring back at me that I have always seen. Maybe I don’t need to lose weight. Maybe the man in the mirror does.

184 | | OCTOBER 2014

LUKE MYSSECO-FOUNDER OF STOP SAM, ORGANIZER OF CYCLE CAUSE

186 | | OCTOBER 2014

WRITTEN BY: KARLY SHIMAMOTO PHOTOGRAPHED BY: JEFF FARSAI

Seven years ago, Luke Mysse hit a road block. Standing at a hot dog stand, he found himself questioning his career path. He’d successfully started his own design firm, Crossgrain, in 1996, but

while his business continued to thrive, he found himself victim to a passionless job.

LUKE MYSSE IS LOGGING MILES TO STOP HUNGER

WHERE THE

RubberMEETS THE ROAD

| OCTOBER 2014 | 187

“I’VE BEEN GIVEN CREATIVE ABILITY for whatever reason. It’s not just about using the abilities for my own gain; it’s about leveraging them to help others.”

188 | | OCTOBER 2014

190 | | OCTOBER 2014

TIMER’SGUIDE

Covered in Colors at the “Happiest 5k on the Planet”

192 | | OCTOBER 2014

WRITTEN BY: JESSIE DAX-SETKUS PHOTOGRAPHY PROVIDED BY: FLO-FOTO

ainbows. Everyone loves them. As a child, they came to me during Saturday morning cartoons when I’d watch The Care Bears, a rainbow-infused show I dreamt about long after the segment ended. I longed for Funshine, Love-a-Lot and even

Grumpy Bear to swoop down from the clouds, invite me into their cloud car and take me away to Care Bear Village. I wanted to ride over the rainbow and then glide down it like a playground slide (The Care Bears did it so naturally that it became an essential item on my to-do list). Unfortunately, my dream never came to be. I guess there were other six year olds picked to ride to Care-a-Lot Castle.

R

“In the midst of my triumphant ‘WOOOOYEAAHHHH!’ my mouth was directly targeted and successfully hit,

bringing a whole new meaning to the phrase ‘Taste the rainbow.’”

| OCTOBER 2014 | 193

any years later, however, after having pushed the idea of experiencing a rainbow beyond the sight of its brilliant colors

in the sky completely out of my brain, I suddenly found myself being pummeled, walloped, bushwhacked, spattered and pelted by them.

The Color Run was something I had heard legendary tales about. Founded in January 2012, the self-proclaimed “Happiest 5k on the Planet,” broke ground in Phoenix, Arizona and reprised in 50 other American cities that year. Founder Travis Snyder claims that he received inspiration from both Disney’s World of Color and India’s Holi Festival, a Hindu festival signifying victory over evil, the meeting of others, the repairing of ruptured relationships and the simple enjoyment of play and laughter. People grab handfuls of color and throw them at one another—proving to be a messy, but fun-loving day.

When I was recruited for the Color Run, I was beyond excited to get bombarded with color, enlisting my best friend, brother and sister to join in on the fun. Ready to run, I showed up decked out in my Color Run shirt, aviator sunglass, Color Run bangles and gnarly headband. After dancing to some blood pumping music, we were off, the wind whipping through our hair, our legs galloping off the ground, the music blasting into the heavens, screaming Europe’s “The Final Countdown” until it was nothing but a faint whisper behind us. Then it happened. The first color zone appeared and we were so excited that we vigorously began picking up speed to experience maximum velocity while being hammered with fistfuls of yellow-dyed cornstarch. This is when I realized I had made an enormous mistake.

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Register online

Pick up Color Run gear before the event day. It will save you time

and stress the day of the run…you will thank me later.

Wear white and your Color Run gear when showing up.

Show up an hour before your start time—parking is a beast and a

TON of people are psyched to get their color on!

Plan to get obliterated in color…it’s more fun to try to get

pummeled by it…and there’s no avoiding it.

Make up inventive ways to get colorful—it really is hilarious.

Grab a bag of color at the end of the run and have a color fight; you

will feel like you are seven again…and it is awesome.

Partake in the various food trucks available and dance to the live

music. Chances are there will be a few more color fights.

Color Run MUST-DOS

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The Color Run has now

expanded to over 30

countries in North and South

America, Europe, Asia and

Australia and holds over 170

events annually.

The Color Run gives back to

the community by donating

to Global Citizen, a non-profit

dedicated to ending world

poverty by the year 2030.

FOR ALL EVENTS, VISIT: www.thecolorrun.com

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Color Run RULE #1:If there is nothing else you remember from this entire experience, remember this…do NOT forget to close your mouth while running through the color zones. I know you are caught in the heat of the moment and all, but don’t make this rookie snafu…it’s bad news.

In the midst of my triumphant “WOOOOYEAAHHHH!” my mouth was directly targeted and successfully hit, bringing a whole new meaning to the phrase “Taste the rainbow.” After coughing up a few clouds of yellow dust, we were off to get loaded with my absolute favorite color: pink. Blondie’s “One Way Or Another” blared on the speakers, taunting me with the lyrics, “I’m gonna getcha, getcha, getcha, getcha.” And as I ran faster in a flurry of excitement, I found myself inadvertently tearing through a row of high-fivers.

Color Run RULE #2:The bigger spectacle you make of yourself, the more the color throwers will target you. They live for this.

After making it through the endless train of high-fives, I gleefully raised my arms above my head, slowing my pace to become fully enveloped in the parade of pink…and enveloped I was. The color throwers decided that I was making the biggest production out of this color zone, obliterating me with pink powder. Accepting this fate, I grabbed my brother’s arms and threw them in the air, equally putting him on display for an endless pounding of pink. The four of us repeated this behavior through the blue zone, getting demolished with blue pigment.

We then headed for the final color zone, purple, where we made the biggest scene of all.

Color Run RULE #3:When it comes to color, there are no regulations. As long as you are not doing anything dangerous, you are in the clear. Insane behavior is encouraged.

“Why don’t we make purple ‘snow’ angels?” my sister encouraged. This idea was not only well received by our posse, but by many other groups running in. We flopped to the ground, rolling around as if we were suddenly seven again. The rest of the runners quickly followed suit and a chorus of laughter broke out as we lay covered in layers of cornstarch. I guess they call it the “Happiest 5k on the Planet” for a reason!

We eventually collected our composure, continuing on to the home stretch. Sprinting forward, we triumphantly passed through the vibrantly hued finish line, getting handed our own bag of color. Dancing and singing to the music, everyone began throwing handfuls of color at each other, leading to an epic color fight. It was pure madness! After all that blood-pumping craziness…we worked up an appetite. Food trucks lined the after party. From a grilled cheese truck to burgers, homemade popsicles, barbecue grub and more. We pigged out…hardcore. And sure, it costs a little extra, but they’re gourmet food trucks, so it was worth it!

After the exhaustion of excitement and activity settled in, we walked back to the car with gigantic smiles across our faces. Needless to say, if you are looking to add some color to your life—this is the place for you. I’m sure Funshine and the gang were smiling down, happy that I had finally gotten to experience my long awaited childhood dream.

A Colorful History

2012Runners Get Colorful! The first Color Run event is held in Phoenix, Arizona with 6,000 participants. By the end of the year, The Color Run is held in 50 different North American locations and has over 600,000 participants. The Color Run’s primary goal is to bring people together to run in the “Happiest 5k on the Planet.”

2013Colors Fly Internationally! Over 170 events in 30 - plus countries are held across North America, South America, Europe and Australia with plans to expand into Asia and the Middle East.

2014Colors Meet Kaleidoscope! The Color Run introduces its Kaleidoscope Tour, which gives runners a limited edition Kaleidoscope gear bag/race kit. The run is packed with kaleidoscope adventure including killer photo ops, gnarly tunnels to run through and a kaleidoscope themed party at the end of the run.

Perks of the Party: WHAT DO YOU GET FOR YOUR MONEY?

-Swag Bag: You’ll receive a t-shirt, tricolor headband, sling bag, colorful bangles, color packets and temporary tattoos!

-Gourmet Food Trucks: They cost a little extra but they didn’t skimp with what they brought to the table.

-Extra Color Bags: They don’t call it “The Happiest 5k on the Planet” for nothing! It is a constant color fight war zone during the post-run festivities.

-Free Concert: Not too worn-out from the run to dance? Burn extra calories to some colorful music.

-Surprise Gifts: Look alive! Color ambassadors throw Color Run paraphernalia such as hats, frisbees, etc. You could catch some pretty sweet gear if you are in the right place (and willing to fight off the crowd)!

Color by Numbers

5: Kilometers the run extends

0: The number of people timing the race

4: Amount of Color Zones per run

80: Local and national charities The Color Run has donated to since 2012

3 MILLION-PLUS: Amount of money raised for charitable organizations

30-PLUS: Countries that have hosted Color Runs

134: Events held in the USA in 2014 (with potential for more)

170-PLUS: Events held in 2013

Where Does the Happiness Come From?

THE COLOR RUN WAS INSPIRED BY:-Holi: A colorful festival held around the Vernal Equinox in India celebrating the triumph of good over evil. People throw handfuls of color on each other with the intention of nothing other than laughter and happiness.

-World of Color: A nighttime show in Disney’s California Adventure complete with large, colorful water fountains, LED lights, mist screen, lasers, projections of classic Disney movies, music and fire nozzles—makes “The Happiest Place on Earth” even happier.

| OCTOBER 2014 | 195

home

208SU CASA

Making its Marke

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198 HOME EXPERT

Designer Duo Kim Rodosky and Kim Johnson Take Their Talents to Create a One of a Kind Home Decor Warehouse in Newport Beach

202 SETTING THE TABLE

Chef Manfred Lassahn Brings Rustic Elegance to Hyatt Huntington Beach’s New Restaurant, Watertable

208 SU CASA

Innovative and Interactive, The Marke Takes Apartment Living to the Next Level

October2 0 1 4

THE MARKE100 E MacArthur BlvdSanta Ana, CA 92707 855.657.7945www.MakeYourMarke.com

197OCTOBER 2014

esembling more of a Tribeca art gallery than a beach warehouse, 503 Found is filled with travel treasures and one of a kind statement pieces. Co-Founders Kim Rodosky and Kim Johnson have created a design dream

on 31st Street in Newport Beach; a place where you can find accessories, art, furniture, lighting and more. Both women work together to offer their customers an elegant but family friendly approach to interior design. Rodosky insists that even with a large family, sophistication is possible. It’s all about the choices you make and at 503 Found, your options seem limitless. With helpful tips and the brilliant vision of the owners and staff, you’ll find it easy and fun to express your own spark and personality.

31st Street is known for its popular eateries and quiet offices but now this new interior design mecca offers another reason to visit the cool one-way street location. 503 Found can be your destination for the day. Start with coffee from their hip neighbor, Alta Coffee Warehouse and Restaurant and follow your day of shopping with a great meal from Bear Flag Fish Co. right down the way.

Another pride of 503 Found is originality. From a custom furniture line to exclusive collections, nothing is mainstream. Every inch of the warehouse is filled with items that you need. Deborah Allen art? Need it. Luc Heasley woodwork? Need it. A vintage rug from Peru? Need it. There is no better place to start a new project or finish another with just the right touches. Whether you’re a designer or a beginner, 503 Found will provide you with inspiration, information and motivation.

THE EXPERTSKIM RODOSKY & KIM

JOHNSON

Co-Founders of 503 Found

Dream Home to Design: A Log Cabin

LOST &

WRITTEN BY: MATILDA BRESS PHOTOGRAPHED BY: DARRYL GARCIA

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Home Design Store, 503 Found, Brings Limitless Luxury to Newport Beach

FOUND

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503 FOUND503 31st St

Newport Beach, CA 92663949.877.0147

www.503found.com

“I SELL THINGS THAT ARE UNIQUE, WELL-MADE AND FUNCTIONAL. MY TASTE IS VERY ECLECTIC.”

—KIM RODOSKY, Co-Founder of 503 Found

| OCTOBER 2014 | 199

Q: How would you characterize your style?Deborah Allen: My style as a painter stems from my training in watercolor. Most of my work translates a watercolor while being painted on canvas. My favorite thing about painting and drawing is to hear what people take from the pieces they connect with at the time.

Q: What is your favorite piece at 503 Found?DA: My favorite piece at 503 Found is the 1882 Ltd. Bone China collaborating with Fort Standard in New York and Max Lamb in England. The two sets of varying bone china vases and bowls are extremely opposite while complementing each other tremendously.

Q: What inspires you to design and create?DA: Things that inspire me to design and create can be prompted by all sorts. Water and sky and wide open spaces out in nature have inspired me to create, while anything from plant forms to old traditional pieces of furniture have inspired me to transform an age-old concept into a new experience.

Q: What is the most rewarding part of your work?DA: My most rewarding moments are when people feel like they are heard.

Q: What inspired you to start this wonderful business?Kim Rodosky: Design has always been my passion and my partner has a retail background, so we talked about starting something totally unique to what was found in our area. I knew I could not attempt this without her, so we jumped in and we have been growing and learning everyday.

Kim Johnson: Kim and I had been discussing possible business opportunities for quite some time. When 503 31st Street became available, we immediately jumped at the amazing location.

Q: Why 31st street? KJ: 31st has such a cool vibe. The location fits perfectly into our mission of bringing a local and unique design flare to OC.

Q: Which do you prefer: working behind the scenes or on the floor of the store? KJ: I love working the floor and interacting with clients, but have also really enjoyed the back of the house business details. Mostly, I enjoy working with the amazing craftsmen and suppliers who help create the style and look of the 503 brand.

Q: What clientele do you most like to sell to? KJ: My favorite clientele is the one that is open to new design ideas. These are the people that come in with a specific thing in mind, but leave inspired by what 503 Found has to offer. They are so excited by the possibilities and the change.

Q: What can someone find in your store that they can’t find anywhere else?KR: Zoe Pawlak rugs, our own custom furniture line, unique and vintage pillows, antiques from France, vintage art, one of a kind ceramics, manufacturers like Julian Chichester and Mr. Brown and most importantly, a great atmosphere that is informative and helpful, but also relaxed.

Q: Would you say your personal style is incorporated into the store?KR: 503 Found is filled with pieces that I love. The collection represents my own aesthetic, so I am very personally connected to the store. I am very proud of what my partners and I have accomplished in such a short time.

Q: Can a family with young children still have a stylish home?KR: Yes, absolutely! Young families’ homes are my favorite, because you have to get creative and think out of the box, which often brings out a more interesting design. I can go on and on about this, but when you have to problem-solve with your design, the outcome can be unpredictable—which I love! For example, shared spaces like a dining room that also works as a tutoring space could have an antique distressed table that needs to be written on a lot to keep up its textured look. If you have kids in the house, you might need a lot of pieces that do not have sharp edges, rather round corners and small accent tables, or upholstered ottomans as coffee tables. Make your impact in any room with art (that might have to hang a little higher to avoid dirty hands).

Q: Which one sounds like a dream job to decorate: a big city penthouse apartment or a log cabin in the mountains?KR: I’d say a log cabin in the mountains because you could decorate it in a very modern and unexpected way. I love that juxtaposition.

Q: Our LOCALE readers have great style and like everything from bling to beachy. How do you appeal to such a varied crowd?KR: I sell things that are unique, well-made and functional. My taste is very eclectic. I love mixing funky chairs with an antique table, abstract art, some vintage textiles and a one of a kind light. With that kind of taste, there is always something for everyone.

Q: What has been the most rewarding experience?KJ: 503 Found has been a huge labor of love. The most rewarding part for me has been experiencing the process of starting up a business. Professionally, I have learned so much about small business operation, sales, marketing and customer service. Personally, I have found that I am able to do more in less time and truly appreciate the process of small business ownership.

Q: What have you found by opening up 503 Found? KJ: There are no short cuts. Hard work, dedication and passion can drive any dream into reality.

DEBORAH ALLEN �

� KIM JOHNSON

KIM RODOSKY �

Q&A WITH DEBORAH ALLEN

Artist in Residence at 503 Found

“MOSTLY, I ENJOY WORKING WITH THE AMAZING CRAFTSMEN AND SUPPLIERS WHO HELP CREATE THE STYLE AND LOOK OF THE 503 BRAND.”

—KIM JOHNSON, Co-Founder of 503 Found

DESIGN HAS ALWAYS BEEN MY PASSION AND MY PARTNER HAS A RETAIL BACKGROUND, SO WE TALKED ABOUT STARTING SOMETHING TOTALLY UNIQUE TO WHAT WAS FOUND IN OUR AREA.”“ —KIM RODOSKY, Co-Founder of 503 Found

200 | | OCTOBER 2014

ith a rustic yet refined setting that provides an open-concept atmosphere, Watertable gives Orange County

a taste of the West LA dining vibe, all while being boardshort friendly, of course.

Huntington Beach is best known as a local hotspot for fish tacos, beach burgers and island-style cuisine, but Hyatt’s Executive Chef Manfred Lassahn and Food and Beverage Director, Jon Benson, sought to create a dining destination that the area didn’t offer. Located within the prestigious Hyatt Regency Huntington Beach Resort and Spa, Watertable opened its doors this past spring to provide an alternative from your typical Surf City experience.

Thoughtfully designed to give Orange County locals a retreat they can call their home, the restaurant offers interactive yet cozy dining areas like the Library Lounge, Family Kitchen, Living Room and Sun Porch, collectively providing both a sophisticated ambiance as well as casual comfort. Every room has its own character and charm, allowing you to enjoy each space differently as you would the rooms in your own home.

Go ahead and settle in. Your food has been served and it’s time to indulge. The bare wood tables lack the formality of a tablecloth, allowing each dish to stand out and make its own bold impression against the wood’s natural surface. Fine crystal wine glasses, simple floral centerpieces and hammered silverware give your dining experience a touch of elegance. The freshly baked bread made in the shape of a wheat stock is salted and buttered to a mouthwatering tee, awaiting its chance to be smothered in one of the Bar Jar spreads. You’ll be taking your bread and wiping it along the inside of the jar to make sure you’ve consumed every last bit.

The Honey-Lavender Brined Berkshire Pork Porterhouse is grilled to perfection as it sits in its own juices under a frisee salad, pickled red onion and cherry demi. The food is fresh and delicately composed, and will not last long after your fork makes it back after your first bite. But remember, there’s no hurry. Just sit back in your chair and let the conversation flow as you enjoy your meal and soak up your surroundings.

Known for owning over 50 chef’s coats and a leading culinary history with Hyatt, Chef Manfred Lassahn shares his vision as he talks about his passion for creating a unique dining experience and the concept behind Watertable that’s making Orange County locals want to unpack their bags and take a staycation.

WRITTEN BY: JODILYN OTTOBREPHOTOGRAPHED BY: KARL GARRISON

Introducing a New Dining Experience That Will Make You Feel Right at Home

ROLLINGOut the Welcome Mat

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WATERTABLE21500 Pacific Coast Hwy

Huntington Beach, CA 92648714.845.4776

www.watertablehb.com

“Food is like fashion and with Watertable, I was creating this year’s ‘little black dress.’ ”—EXECUTIVE CHEF MANFRED LASSAHN

| OCTOBER 2014 | 203

Q: What have you gained through working 30 years as an Executive Chef for Hyatt, and how does Watertable showcase these achievements? Manfred Lassahn: In my years with Hyatt, I have had the good fortune of being able to assist with the culinary start-ups in many of our hotels across the county. In doing so, property location, concept, local farming availabilities, sustainability of products and current food trends have always been points that had to be hit on.

What is special about Watertable is that it is very personal to me. Having been part of the entire design and construction phases with the menu writing running parallel, it was important that all elements were aligned and cohesive.

Q: How is your culinary education in Germany incorporated into the Watertable menu? ML: A European culinary apprenticeship is very different from the ones here in the states. We were a group of 72 that started together, and three years later, only six graduated in the first round, I being one of them.

One of my biggest takeaways is the respect for food in both the natural state as well as the preparation. You learn that Mother Nature tells you when it’s ready to be consumed and not a commercial hot house. Watertable’s food is prepared in a simple, fresh fashion, preserving many of the nutritional values and without being overly fussed with.

Q: Do you have any crazy cooking scars or have you experienced any cooking-related injuries? ML: I have a very slight one-inch scar on my left hand from a slicing injury. I basically cut my hand in half. I had 70 stitches on the inside of my hand and over 100 on the outside. Doctors said that it was the cleanest cut outside of an operating room that they had ever seen.

Q: What is the concept behind Watertable and how does it fit into the Surf City scene?ML: From the very first day we were talking about the concept, “comfort food with attitude” seemed to be the direction we were going in. We wanted food that was recognizable by name, ingredients and preparation, but that also had that little bit of edge and sexiness without being unapproachable.

Watertable was not designed to fit in, it was created to be part of the scene, but to take that scene to the next level. Pete’s Sunset Grille, also here at the resort, epitomizes Surf City with its world surf destination menu offerings. Food is like fashion, and in Watertable, I was creating this year’s “little black dress.”

Q: How would you best describe your menu, restaurant vibe and what to expect from a Watertable dining experience?ML: The restaurant and bar boast a total of seven different menus. Both the bar and the restaurant (at varying times of the day) were designed to be experienced differently, hence the different menus with unique dining options. The menus also change with the seasons and what kind of fruits and vegetables that are available, so you may come in and discover that the dish you had the last time is slightly different than before, or even find a whole new menu. Expect to expect the unexpected!

Q: It’s 3am and your stomach is grumbling. What do you find yourself whipping up as a favorite late night snack?ML: That’s not a late night snack time for me, that’s a half-hour before I get up for the day. I have never been a late night snacker; it was never in my DNA.

Q: Where did the idea for Bar Jars come from?ML: The idea came two-fold. It is first based on the simple idea of canning, and the second reason being of instant gratification. Even when you order an appetizer, there is still that awkward waiting period for it to arrive. The Bar Jars allow the bartender to hand you something while you’re waiting for that appetizer to make its way to you.

Q: What kind of dishes is your restaurant currently preparing and featuring on your menu?ML: I am the product of immigrant parents that came here from Europe and grew up eating seasonally, and I will forever do so. Although we are very fortunate to be in a state and climate that gives us the availability of almost everything year round, I will stay true to concept. What this does is make one look forward to things returning to the food scene.

We will always have signature items like the Pork Porterhouse and other items that will remain from season to season, but we will have supporting ingredients that speak to that particular season as well.

“The menu also changes with the seasons and what kind of fruits and vegetables that are available, so you may come in and discover that the dish you had the last time is slightly different than before, or even find a whole new menu. Expect to expect the unexpected!”

—EXECUTIVE CHEF MANFRED LASSAHN

INTERVIEW WITH

Executive Chef Manfred Lassahn

204 | | OCTOBER 2014

MENUFeatured Dish With Appetizer & Dessert

APPETIZERSDrake Farms Whipped Goat Cheese

olive oil, sea salt, pickled cherry tomatoes, charred crostini

Bar Jars 1. Manchego Cheese (seasonal)

2. Salbitxada Spread with Smoked Spanish Paprika and Toasted Almonds

3. Oven Cured Tomatoes with Shallots, Cracked Blacked Pepper, Smoked Paprika and Sherry Vinegar

MAIN DISHES

Deconstructed Heirloom Tomato Salad burrata, maldon sea salt, aged sherry, balsamic, micro sprouts

Line Caught Alaskan Halibut infused white wine butter sauce and grilled

white corn succotash

Pan-Roasted Branzino meyer lemon, fennel and thyme stuffed summer succotash,

enfuso olive oil

Honey Lavender Brined Berkshire Pork Porterhouse

sun dried cherry demi, pickled onion, frisee salad

DESSERTSalted Caramel Profiteroles

warm chocolate, toasted almonds, maldon sea salt

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partment living has entered a completely new paradigm shift at The Marke. Successful young professionals are no longer relying

on a home purchase as an investment. Instead, they are diversifying their assets in the stock market and entrepreneurial opportunities so they can live maintenance-free, with the ability to easily relocate and enjoy an active lifestyle. The Marke is the ideal solution for the 28 to 38 year old executives who are living the dream—and enjoying every moment.

The Marke is the latest endeavor from Lyon Communities—a company that has been in the business of acquisition, development and management for 25 years and has an impressive portfolio approaching two billion dollars in assets. The flagship property in Lyon’s new luxury collection is located where Santa Ana meets South Coast Metro. It is close to two freeways, an airport, theaters, restaurants and world-class shopping. This ideal location is an eclectic, artsy, urban and convenient neighborhood with all the attributes that top the “must have” list for this audience. Future plans are already underway to expand their luxury portfolio and include Silicon Valley and Seattle.

WRITTEN BY: DEIRDRE MICHALSKI PHOTOGRAPHED BY: ANH NGUYEN

RESORT APARTMENT LIVING ON THE EDGE

SU CASAOur sneak peak inside gorgeous local homes

MARKEMAKING

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THE RESIDENCES ARE HIGH-END AND CONTEMPORARY WITH AN EDGY, MODERN FLAIR AND OPEN FLOOR PLANS.

208 | | OCTOBER 2014

PHOTO BY: Eric Figge

THE MARKE100 E MacArthur BlvdSanta Ana, CA 92707

855.657.7945www.MakeYourMarke.com

| OCTOBER 2014 | 209

u THE CLUB HOUSE: A 7,600 square-foot entertainment and culinary center with wall-to-wall sliding doors that facilitate an indoor/outdoor rooftop environment. There’s a gourmet kitchen specifically designed for guest chefs to demonstrate their talents. In addition, residents can enjoy a Wi-Fi café, socialize at community tables at the end of a busy day, and for the gamers there are poker tables, billiards, ping pong and two bowling lanes.

u POOL & CABANA TERRACE: A saltwater resort-style swimming pool with whirlpool seating for 12, bright red canvas cabanas for shade, a sports bar adjacent to the pool, and a shimmering stone wall that transforms into an outdoor theatre after the sun goes down.

u FIRE PITS & LOUNGE SEATING: Comfortable outdoor lounge seating with gas fire pits. Vibrant wall accents of red and white contrast with desert-style landscaping to complete this unique outdoor environment.

u ELITE SPORTS PERFORMANCE CENTER: Elevates the “serious gym” to a new level. Proactive Sports Performance has given their stamp of approval with top-of-the-line equipment and “best in class” trainers. The Center includes flexible space for indoor/outdoor training and classes with an expansive outdoor turf area. Proactive Sports Performance attracts well-known professional athletes who now have the ability to live and train for both long-term and seasonal regimes.

u DINING AND COCKTAIL PROGRAM: The Marke has a liquor license and offers a comprehensive plan for on-deck bar and dining service. The kitchen is designed with the professional chef in mind to cater parties and special events.

THE ROOFTOP’S 5 LOCALES:

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PHOTO BY: Eric Figge

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VIEWINGS: By appointment only

SALES APPROACH: Casual and guest-focused

M COLLECTION: 1, 2 & 3 bedrooms

M5 COLLECTION: 1, 2 & 3 bedrooms plus exclusive upgrades & 2-story lofts

LEASING OPTIONS:Long and short term are available

At the helm of this exciting new venture is Frank T. Suryan, Jr. who serves as Chairman and CEO of Lyon Communities. This innovative new concept is his brainchild and is unlike anything else available on the market today. In conversation one can sense his passion for the future of the brand and the emerging new resort living trends for the young and mobile. The focus is on breakthrough lifestyle environments, social engagement and unparalleled customer service. Perhaps his three sons have had an influence on his perceptive lens as he charts the course for the future. As a philanthropist and humanitarian, he is deeply involved with organizations that focus on under-privileged children and education. He is a board member and actively involved with Orangewood Children’s Foundation, the Boys & Girls Clubs of the Los Angeles Harbor, Mater Dei High School Capital Campaign and Long Range Planning and is a past member of the Roman Catholic Diocese of Orange Finance Board.

In order to bring this dream to life, Frank engaged some very special partners. One of whom, is Don Brinkerhoff, the founder and CEO of Lifescapes International. Don is an accomplished landscape architect whose company specializes in blending the harmony of softscape and hardscape. Lifescapes has worked on many well-known projects, including Encore, Mirage and Bellagio to name a few, and is much sought after in both the commercial and residential realm.

Fulfilling the need for creative design with edgy interiors and accessories, Room & Board enters the fold. Specializing in modern furniture and accents that add drama

and panache, Room and Board offers complimentary space planning services to new residents.

The third partner is Proactive Sports Performance. Experts in fitness and training, the Marke is their second location and incorporates an impressive facility with fitness programs and equipment that are tailored specifically to meet the needs of the active fitness buff and hardcore professional athletes in training.

The Marke personifies an upscale, resort lifestyle. With a tagline of “Welcome to Everything,” it over-delivers on every aspect including a secured parking garage, 24-hour doorman and a concierge service to track incoming packages. There’s even a Pet Spaw™, a pet walking and grooming salon on-site. But, the unique benefits at The Marke really come to life when residents and their guests adjourn to the exclusive rooftop. This is a posh playground for adults offering everything one could dream of right here under the sunshine of the Southern California sky.

The community is a low-rise—standing five stories tall. Many of the 300 apartments have views of one of two expansive courtyards with comfortable seating and umbrellas, barbecues, a serene koi pond and lush landscaping with trees and meandering pathways. The residences are contemporary with a high-end, edgy feel and modern, open floor plans. The interiors blend luxury and functionality, utilizing rich woods, top of the line stainless steel GE appliances, stackable washer and dryer, modern flooring and designer fixtures and hardware. New residents can also select their own color palette and accent wall of their choosing.

There are two categories in the residences. The M Collection offers one bedroom with one bath, and two and three bedrooms with two bathroom units. The living rooms and dining areas are spacious, and many feature balconies. The M5 Collection, located on the top floor, offers a second-story loft for office-space or a quiet den hideaway, as well as upgraded appliances, cabinetry, finishes and light fixtures, oversized tubs and higher ceilings in the living room/dining area.

THE MARKE offers a magnificent resort-inspired residency where everything really is right here!

FRANK T. SURYAN, JR., Chairman and CEO of Lyon Communities

When asked what makes The Marke different from other properties, Frank said, “Well…I wanted this property to be special, so we looked at what everyone else was doing, and did the total opposite. We re-invented the way we design spaces, lease apartments, and serve our residents. Because of these changes, The Marke lifestyle is unlike anything else on the market.”

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T O O U R P A R T N E R Sthank YOU

21 Oceanfront

24 Carrots Catering

Fireside Tavern

503 Found

7 Degrees

Andaz San Diego

Anheuser Busch

Antonello Ristorante

Avila’s El Ranchito

Bari Studio NB

Be Blown Away Beauty Bar

Black Starr & Frost

Blue Eyed Girl

Brabus, Startech & Techart

Bridal Event & Lounge

California Ballet Company

Center Street Anaheim

Cinepolis Luxury Cinemas

Crow Burger Kitchen

Daphne’s California Greek

Doryman's Inn

Dr. Grover

DYLN Inspired

Facialworks

Ferrari Maserati of NB

Fletcher Jones Motorcars

Forest & Ocean Gallery

Fresh Brothers

Grand Prix Performance

Grand Slam Tennis

Haven Gastropub

Heather Pullis Designs

Hyatt Regency HB Resort & Spa

Il Dolce

Massage Envy Spa

Irvine Co. Apartment Communities

FLOE at Irvine Marriott

Iva Lee’s

Jan’s Health Bar

Surf & Sand Resort

Jewels by Joseph

K1 Speed Racing

Karl Strauss

La Vida Restaurant

Laurenly Boutique

Renaissance ClubSport

Liberty Diamonds

London Coin Gallery

Lyon Communities

Mark Patterson Jewelry

Mesa

Mi Casa

MillerCoors

Newport Coffee

Newport Dunes

Ninkasi Brewing

Novecento Boutique

Novecento Sport

Pure Barre

Ra Yoga

Red O Restaurant

Riamu

Room & Board

Sadie Slick

Salt Coastal Lifestyle

San Lorenzo Bikinis

Sandy’s

Sara Clow Fitness

Scott’s Restaurant

South Coast Collection

South Shore Farms

Starfish

Stuart Moore

Swiss Watch

Taim Boutique

Techspace

The Butchery

The Camp

The Cannery

The Deck

The Denim Lab

The District

The Hidden Jewel

The Hobbit

The Hood Kitchen

The Lab

The Lash Lounge

The Quiet Woman

The Triangle | Madison Marquette

The Winery

Traditional Jewelers

Union Market Tustin

Urban Americana

Urban Gardener

Vanguard University

Warren Christopher Flooring

Ways and Means

Where’s the Party?

William Grant & Sons

Winston’s Jewelers

Your Car Our Driver

216 | | OCTOBER 2014