In Orange County!

MARCH 2016

Newport BeachNewportBeachLifestylePubs.com LIFESTYLE™ Great Foodin Orange County!

ZOV KARAMARDIAN CONTINUES HER FOOD MAGIC ELYSSA FOURNIER’S BAKERY DELIGHTS DAVID MARTIN A CHEF’S CHEF RACHEL HAGGSTROM A CULINARY STAR Where and individualart style meet.

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Food for Thought MARCH 2016 publisher Randy Harding | [email protected] ood is the stuff of life, at least that's the way I think of it. I 949.432.3050 look forward every day to being able to have a wonderful food F co-publisher experience. It doesn't have to be gourmet. It could be a favorite Ana Launes hamburger or chocolate shake or hot dog, and I can tell you exactly editor where I would go to partake. It could also be a favorite dish at a Donna Bunce | [email protected] local eatery or a new restaurant and a choice of foods I've never contributing writers eaten before. That's always fun too. Then, there are those special Ana Launes, Deirdre Michalski, Colin Roohan, meals at friends' homes, where loving hands have prepared what I Jenn Tanaka, Suzette Zara know will be delicious fare (my friends are good cooks!). contributing photographers That's why this issue excites me. It's the Food Issue, and we get Kimberly April, Gayle Dawn, Joesan Diche, Doug Gifford, to feature some standout places, where the cuisine will make you Gilmore Studios, Happy Photos, Tony Lattimore, J. Christopher smile. All in Newport Beach, I'm sure you've heard of them–Balboa Bay Resort, The Launi, Joy Reynolds, Carla Rhea, Colin Roohan, Anne Watson

Pacific Club, Zov's at Newport Coast, and Mixed Bakery in Corona del Mar. The chefs senior sales executive and baker, in the case of Mixed Bakery, are committed and passionate about their craft. Bryan Grupe Bill Bracken's Food Truck is about food too–the healthy and nutritious food he is account executives creating to feed families who don't have enough to eat on a daily basis. With nearly Deborah Gairdner, Julia Ghavami 400,000 people hungry in this county and 45% of them school-age, it is a daunting task, account manager but Bracken is committed to making a difference. Ken Finocchio Kristin Martin is inspired to help nonprofits, as she orchestrates one of the coolest food events around. It's called "Table for 10," and features 30 of Orange County’s top CORPORATE TEAM chefs, each cooking for tables of 10. This year's proceeds benefit Vocational Visions and CHIEF EXECUTIVE OFFICER | Steven Schowengerdt The Teen Project. CHIEF SALES OFFICER | Matthew Perry Suzette Zara adds her two cents in the food category this month by celebrating St. CHIEF FINANCIAL OFFICER | DeLand Shore Patrick's Day with recipes for Mini Spinach Tarts, Artichoke Pepper Hummus and DIRECTOR OF MARKETING | Brad Broockerd Vodka Spearmint Punch. Do you detect a decidedly green theme? You bet! And, finally, you'll enjoy Deirdre Michalski's history of The Ritz Restaurant and its ART DIRECTOR | Sara Minor resurrection as the newly-opened The Ritz Prime Seafood in Newport. EDITORIAL DIRECTOR | Nicole Sylvester

Before I sign off, not related to food, but very exciting, is the opening of the Hilbert AD COORDINATORS | Cyndi Harrington, Chelsi Hornbaker, Museum of California Art at Chapman University. Thanks to Mark and Janet Hilbert Kim Foster, Megan Seymour and their generous donation of California Scene art, we are all blessed by being able to LAYOUT DESIGNER | Nicolette Martin view these wonderful works of art. I'm sure you'll love the paintings with the story as DESIGN SPECIALIST | Ashleigh Thomson much as I do! EXECUTIVE ASSISTANT | Melanie Carlisle Wherever food leads you this month, do enjoy. It's the stuff of life! APPLICATION ARCHITECT | Michael O’Connell

WEB DEVELOPER | Hanna Park Until next time, Donna Bunce, Editor [email protected]

Donna Bunce, Editor [email protected]

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NewportBeachLifestylePubs.com P.O. Box 12608 Overland Park, KS 66282-3214

Proverbs 3:5-6 JOIN US TALK TO US Newport Beach Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Newport Beach’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Newport Beach Lifestyle™ is gathered from sources considered 4 Newport Beach Lifestyle | March 2016 to be reliable, but the accuracy of all information cannot be guaranteed.

March 2016 Departments

28 8 Good Times

14 Around Town

18 Giving Back

22 Now Open

39 Sold Properties

42 Culinary Creations

44 Inspired By

46 Lifestyle Calendar

50 Parting Thoughts

28 Nothing But the Best! Great Food from The Pacific Club, Mixed Bakery, Balboa Bay Resort and Zov's restaurants

38 Dodging Patricia Puerto Vallarta made more exciting with a hurricane

18 38 44

Jazz diva Diana Krall and KC A& the Candlelight Sunshine Band entertained at toSegerstrom Cherish Hall, with guests enjoying a showstopping "reveal" on stage of Moscow, Paris and New York. PHOTOGRAPHY KIMBERLY APRIL, DOUG GIFFORD, JOESAN DICHE

KC & the Sunshine Band Deborah & Larry Bridges Toni & John Ginger, Amy & Terry Dwyer

Diana Krall, center, with Jennifer, Alette and Candlelight Co-Chairs Jim & Kelly Mazzo and Marta Anton Segerstrom, Elizabeth Segerstrom & Raj Bhathal

Women of Chapman's 29th Annual

A festive nutcracker-themed holiday"Christmas luncheon greeted guests at the TheIsland Hotel with aRitz" jolly Santa, Dickens Carolers, hot-hot opportunity prizes, a scrumptious repast and top-drawer fashions from Neiman Marcus. PHOTOGRAPHY PEGGY O’DONNELL AND TONY LATTIMORE

Artist and Women of Chapman member Georgeana Chapman Board of Trustees Chair David Janes Chapman President Jim Doti, front, with his wife Ireland with her painting, "Love," which WOC and wife Donna Janes with Chapman Chancellor Lynn, right, receiving limited edition nutcracker member Julia Argyros won in the live auction Daniele Struppa from Women of Chapman President Barbara Eidson, "Christmas at The Ritz" Chair Laura Baratta and underwriting chair Donna Bunce

Grand Patron Janet Curci with her grandson and Neiman Marcus, Fashion Island, Vice President/ Sheri Shepherd, celebrity stylist Luke Reichle Chapman student Jonothan Curci General Manager Leyla Vokhshoori

8 Newport Beach Lifestyle | March 2016 WESTCLIFF OPTOMETRY DR. H. MICHAEL SHACK Therapeutic Optometrist

949.720.0204 | [email protected] | 1725 Westcliff Dr., Newport Beach, CA 92660

EYE EXAMINATIONS CONTACT LENSES DESIGNER EYEWEAR BRANDS PRESCRIPTIONS FILLED

$100 GIFT CERTIFICATE TOWARD ANY DESIGNER EYEWEAR Offer ends March 31st. Good Times

CourtFriends Appointed Special of Advocates' CASA Holiday Luncheon Set atRecord-Breaking St. Regis Resort netted $302,000 for foster Net!care children, while Saks Fifth Avenue's Alice + Olivia fashions enticed and Lugano Diamonds' diamond bangles sparkled. PHOTOGRAPHY HAPPY PHOTOS

Saks Fifth Avenue, South Coast Plaza, Vice Colorado CASA State Coordinator and guest President/General Manager Chris Bures and speaker Lauren Mueller, center, with event co- Lugano Diamonds' Vice President of Marketing chairs Colleen Masterson, left, and Tiffanie Foster and Development Stuart Winston

Alice + Olivia model CASA-OC CEO Kathryn Seebold with husband Friends of CASA President Jaynine Warner with Dan Seebold husband Dave Warner

Crystal Cove Alliance's 19th Annual Seaside

A festive tree lighting ceremony, Santa'sHoliday visit, carolers and Celebration a seaside bazaar at Crystal Cove's Historic District drew locals to the complimentary all-day "Deck the Cove" winter festival. PHOTOGRAPHY J. CHRISTOPHER LAUNI

Crystal Cove Alliance supporters Bette & Wylie Aitken with CCA Founder and Director of External Affairs Laura Davick

10 Newport Beach Lifestyle | March 2016 Linda Fratianne

Olympic Silver Medalist Figure Skating

215 1/2 Marine Avenue Balboa Island, Ca 208.720.1467 Good Times Foundation for Success Luncheon a Success! KidWorks' annual fundraising luncheon at the Doubletree Hotel in Santa Ana featured NBA star Bill Walton as keynote speaker and netted $586,757 to fund educational and leadership programs for at-risk children in Santa Ana.

Basketball legend Bill Walton, front, with, from left, Pat Donahue, Rachid Chamtieh, David Pyle, Bill Walton visits KidWorks before the Foundation for Former KidWorks CEO Ava Steaffens with emcee luncheon chair Steve Craig, and Terry Donahue Success luncheon Ed Arnold

Newport Beach residentFourth Barry Hoeven Annual was honored at the Gala Rivals United Draws for a Kure gala, Raves! netting $450,000 for underfunded cancer research, thanks to a sold-out crowd of UCLA/USC supporters. Also honored was the Shackelford family.

Kaprielian Cup honoree Barry Hoeven, front, Featured speaker, cancer survivor and USC football Brett Munger and Rick Lewis, representing with gala co-chairs Paul McDonald, left, and snapper Jake Olson with USC mascot Traveler and CommonWealth Partners, the gala's Matt Stevens his handler Hector Aguilar Presenting Sponsor

Kris Shackleford, center, with USC song girls and Gala chair Ray Bustamante and Jim Mintie of Mintie Teri Hausman and Alison Hahn, Kure It Cancer UCLA spirit squad Wine & Spirits Research executive director

12 Newport Beach Lifestyle | March 2016

Around Town AROUND TOWN

Front Row, l-r: MacKenzie Andrich, Erin Barth, Meredith Beall, Amanda Chila, Carli Corpodian, Daniella DeSantis, Daniella De Giorgio, Taylor Fogarty; 2nd Row: Bailey Godber, Mallory Gyulay, Nellie Hamadani, Anna Hancock, Aubrey Hart, Kathryn Junkins, Kristina Junkins, Claire Keddington, Reece Luebke; Row 3: Gabriella Mangano, Molly McCunnif, Brooke McGee, Taylor Olson, Amanda Pittman, Josephine Schott, Olivia Sever, Bailey Super, Madison Tenebaum; Row 4: Cheyenne Thies, Natalie Ward, Brittany Welsh, Alice Willett, Alexandra Willson, Jaclyn Winsor, Kira Woods/Photo: Gilmore Studios

FIFTY-FIVE YEARS AND COUNTING Congratulations to the Newport Chapter of National Charity League in hosting its 55th Debutante Ball, held at Hotel Irvine. The mother-daughter philanthropic organization is dedicated to community service, leadership development and cultural experiences, with the 33 debutantes, the largest class to date, volunteering more than 9,000 hours of service in six years to philanthropies supported by the chapter. More than 450 guests attended the formal dinner dance, which included each debutante performing the St. James Bow and waltzing with her father or sponsor. Ball committee chair was AGE MANAGEMENT Kimberly Prado, with Kelly Stewart serving as assistant chair. · For Women and Men FOOD SOIREE EXTRAORDINAIRE Orange County Restaurant Week is upon us. It is scheduled this · Bioidentical Hormonal Replacement year for March 6–12. Check its website below to see all the partic- · Menopause and Andropause. ipating restaurants and their fabulous offers. The launch party for · Other related problems, such as PMS food week is scheduled for March 5, 2 p.m. to 5 p.m. at the Irvine (Premenstrual Syndrome) Marriott. Called “First Bites,” you will indulge in excellent food and libations from top OC restaurants. KFI’s Neil Saavedra, famous for Call Today for a FREE Telephone Consultation! 806.433.5582 his “The Fork Report,” will be doing a live broadcast, and you should

CONTINUED >

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YOUR NEWPORT BEACH ART CONCIERGE know that an Instagram Photo Contest will be announced. You submit your Instagram photo at whatever restaurant you attend during Restaurant Week, and you can win big prizes! How about dinner and a movie pass for two for a year? Post your photos on Instagram with the hashtag #OC Restaurant Week. OCRestaurantWeek.com

Origin of the Phoenix, 60x48, Mixed Media Rise, 78x54, Oil on Linen DICK MARCONI GEORGEANA IRELAND

Support the Arts Locall y

Sh o wca s i ng Or a ng e C ou nt y an d N a t i o nal awar d wi n n i ng a r t i st s

ARTIST JOAN IRVING BRANDT’S WORK IS CELEBRATED A Centennial Celebration honoring the life, art and civic contributions of California Scene painter Joan Irving Brandt is being held on Saturday, March 5, at Newport Beach Central Library. Hosted by the Newport Beach City Arts Commission, the community is invited to view an exhibition of her paintings and sculp- ture (through March 31) and to attend the special program at 2 p.m. in the Friends Meeting

Two Faces of the Same Coin, 30x22 MUJER SENTADA, 48"x60", Oil On Linen Room. Most of the paintings selected for the PIERRE H. MATISSE VLADIMIR CORA exhibition were inspired by scenic locations in Newport Beach, where Brandt lived for most ETHOS CONTEMPORARY ART of her life. The program, lecture and panel will be hosted by the exhibition’s curator, Gordon EWPORT LVD EWPORT EACH 3405 N B ., N B , CA 92263 T. McClelland, an author and art curator LOCATED IN THE FIRST BLOCK OF THE BALBOA PENINSULA specializing in California Scene paintings.

NewportBeachCA.gov/CulturalArts WWW.ETHOSCONTEMPORARYART.COM 949-791-8917

16 Newport Beach Lifestyle | March 2016 LITERACY PROGRAM TO TEST ONLINE PROGRAM Newport/Mesa ProLiteracy, based at the Newport Beach Public Library, is one of 20 programs statewide selected by the California Library Literacy Services to test a new online tutor training course. The current program serves 140 adult learners with free literacy instruction, including one-on-one tutoring, writing workshops, conversation classes, and more. The online tutor training will make it much more convenient and efficient for prospective tutors and staff, which will hopefully attract more tutors and enable a greater number of learners to participate. NewportLiteracy.org

BELOVED FOUNDER AND CEO RETIRES Vivian Clecak co-founded Human Options 35 years ago. This dynamo, who, as founding CEO, guided the social services organization to prominence in breaking the cycle of violence by providing a safe haven and life changing programs to help abused women, their children and families rebuild their lives, will certainly be missed. Her annual dis- sertations at the Serious Fun Gala always brought clarity and compassion to the work of Human Options. After a nationwide search, Maricela Rios-Faust, who has been associate executive director and COO at Human Options since 2007, was named CEO, effective February 1, 2016. NEWPORT HumanOptions.org BEACH’S TOP KUDOS TO THE BARCLAY! The National Endowment for the Arts PHOTOGRAPHER announced its funding for fiscal year 2016, and the Irvine Barclay Theatre received an LOCAL / PROFESSIONAL / EXPERIENCED / FLEXIBLE Arts Works award for $20,000 to support the theatre’s Dance and Movement Portfolio. The Art Works category supports the creation of work and presentation of both new and existing work, lifelong learning in the arts and $100 CERTIFICATE public engagement with the arts through 13 EXPIRES 3/31/16 arts disciplines or fields. The Barclay’s Dance and Movement Portfolio features the presentation of extraordinary national and interna- 949.322.3897 LISENBEEPHOTOGRAPHY.COM tional artists. TheBarclay.org

March 2016 | Newport Beach Lifestyle 17 Giving Back

Bill Bracken, founder/ director of Bracken’s Kitchen

FORMERLY A CELEBRATED SOUTHERN CALIFORNIA CHEF, BILL BRACKEN IS NOW FEEDING THE HUNGRY IN A FOOD TRUCK CALLED “BETSY.”

ARTICLE DONNA BUNCE | GAYLE DAWN PHOTOGRAPHY

ou might have run into Bill Bracken at the Peninsula Beverly Hills, the Four Seasons Hotel in Newport Beach (nowY the Island Hotel) or DivBar restaurant in Newport, where he served as executive chef for a total of 35 years. He is now in charge of Bracken’s Kitchen, a hunger relief organization that provides food to economically deprived people in Southern California. So, how did he get there? “I felt I was being called to use my talents for something more meaningful,” Bracken says. While he was still working in the high profile culinary community, Bracken became involved in working with nonprofits, in par- ticular volunteering as a regular guest chef at the Orange County Rescue Mission in Tustin. It was there that he witnessed first-hand the significant levels of food insecurities that exist in Orange County and set about to find a way to leverage his talent, experience and connections to make a difference and feed the hungry. “I wanted to provide tasty and nutritious meals to those people forced to choose between food and other life necessi- “We want to feed the ties,” Bracken says. most vulnerable and Bracken tells us there are nearly 400,000 people who struggle with hunger in Orange County, and one in five children are at risk most at-risk in society,” of hunger each month. Bracken says, “but we “When people lose their jobs or their homes, it’s shocking,” Bracken states. “The image of Orange County is beaches and also want to change Disneyland, but there are many more troubled areas than we lives, and it all starts with could possibly image.” CONTINUED > the food truck.”

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It seemed simple enough - open a restaurant - they even had the name, Let Us Eat, where, on certain nights, it would morph into “Lett-uce Feed,” and needy people would eat for free. There was one Volunteer printing the menu big problem–transportation. How were they to get there? Thus, Bracken’s food truck program was born in 2013, thanks to Bruce’s Catering in Los Angeles, whose owner Bruce Hecker donated the first food truck he had purchased for his business to Bracken’s newly-established nonprofit dubbed Bracken’s Kitchen. It was called “Betsy.” With his established food truck program in full swing, Bracken’s food model provides a complete well-balanced dinner for an average price of $.50. Along with the meal, Bracken provides a fun, upbeat environment with music playing and tables and chairs to enjoy the healthy repast. “The children look forward to the meals with anticipation on the day that the big red truck pulls up,” Bracken says. Known as “Uncle Bill” to the kids, he often takes a break from his prep to play with them and engage on a personal level. Why? “Because feeding people is not the same as nourishing them,” he states. To have the greatest impact, Bracken has partnered with other Regular volunteer John Sclafani serving food Volunteers feeding families at Illumination Foundation’s Children’s Resource Center in Santa Ana nonprofit organizations. On Tuesday nights, Betsy is parked at Illumination Foundation’s Santa Ana Children’s Resource Center, where approximately 150 people are fed. Through Bracken’s Kitchen’s collaboration with Working Wardrobes, they are able to serve on a regular basis graduates of its VetNet program, which provides services to unemployed, and often, homeless veterans. Feeding the families of children with cancer through the programs established by Miracles for Kids is also in the mix. Bracken is excited about his newest partnership with LA Specialty Produce and their Chefs to End Hunger initiative. Rescuing leftover food from hotels and restaurants is a new movement in California since the passage of the Good Samaritan Act. The rescued food, which would normally go to waste, is cooked, prepared and processed to create

“Uncle Bill” engaging kids healthy and nutritious meals. In addition, Bracken is developing a men- torship program through the Chefs to End Hunger initiative, where at-risk young men and women are trained for jobs in the culinary world. “Several young people I worked with at the OC Rescue Mission are now working in the food industry through the Chefs to End Hunger program,” Bracken shares. “Our bigger message is to truly help change lives through food,” he says. “Food is a powerful thing. Coming from a small town in Kansas, food was part of our lives– whether working in the family garden, can- ning the produce, Friday night socials, weddings, funerals and other gatherings–food was part of it all. Breaking bread with people breaks down all the walls, and food is the conduit to change lives.” We want to feed the most vulnerable and most at-risk in society," Bracken says, "but we also want to change lives, and it all starts with the food truck." An upbeat Bracken concludes, “2016 will be an exciting year for us!”

BrackensKitchen.org / 949.445.3585

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Hilbert Museum of California Art Opens at Chapman University

Mark an Emil Rose, Jr., "San Francisco," 1942 d J an et H i lb e r t

MARK AND JANET HILBERT’S GENEROSITY PROVIDES A ONE-OF- A-KIND MUSEUM.

ARTICLE DONNA BUNCE | PHOTOGRAPHY CHAPMAN UNIVERSITY William Jekel, "San Pedro Street Scene, Night," 1947

he Hilbert Museum of California Art “Building the museum is the only museum in the country to at Chapman University is showcaseT the work of the California artists who the perfect union of synergies,” Mark says. visually captured the history and culture of the “The ties with Chapman’s Dodge College Golden State from the 1920s to the present day. of Film and Media Arts and the art and After collecting California Scene paint- history departments will be very important ings for nearly 25 years, Mark and Janet to us. The setting here in the historic City Hilbert decided they wanted to share of Orange, with it Old Towne district right their passion with others and create their in the heart of Southern California–all this own museum. Remembering visiting the combines to make Chapman the perfect Chapman University campus when Mark’s home for our collection and the new Hilbert nephew was a student and noting the Museum of California Art.” impressive public art, Mark contacted the Janet relates that the collaboration has university, and a museum was born. been a good one. The Hilberts made a major gift of their “They have welcomed us with open arms,” California art, valued at approximately $10 she says. million, in addition to $3 million toward The Hilberts recognized early on in their art establishing a museum on campus to display collecting that the California Scene art move- the collection to the public. ment was largely overlooked, admittedly by CONTINUED > Fletcher Martin, "Lad from the Fleet," 1938

22 Newport Beach Lifestyle | March 2016

Now Open (CONTINUED) FEBRUARY 26 AND 27, 2016, Phil Dike, "Afternoon at Divers Cove," 1980 CHAPMAN UNIVERSITY

Grand Opening of the Hilbert Museum of California Art and its opening exhibition, “Narrative Visions: 20th Century California Art from the Hilbert Musuem” Both events are free and open to the public. The Friday open house is in the daytime, and the Saturday event is in the evening. Free parking during the opening events only will be in the Chapman struc- ture at 200 N. Cypress Street, next to the Digital Media Arts Building and within easy walking distance of the Hilbert Museum, 167 N. Atchison, across from Ruby’s Diner. Among the acclaimed artists showcased will be Emil Kosa, Jr. Lee Blair, Mary Blair, Millard Sheets, Phil Dike, Fletcher Martin, Rex Brandt, Phil Paradise, Milford Zornes, and many more. Experts will be on hand to talk about the works, and refreshments will be provided by Ruby’s Diner.

many art experts.“In the mid-twentieth century, there were more artists working in Los Angeles than anywhere in the world,” Mark says. 38 P 19 re l," Mark shares that during the Great st Hil on B ker lair, "Bun Depression (1929-1939), the movie studios were voraciously hiring artists for set design, backdrops (large watercolors, since oil glares when pho- Lee Blair, "Mary by the Sea," 1934 tographed), cartoon animation, poster design and advertising. The phenomenon continued through the 1960s. The full- length animated movies, a concept developed by Walt Disney, was another source of work for artists. “These very same artists created fine art on weekends and eve- nings and during times when they were between jobs,” Mark says. “They left behind a treasure trove of paintings through their families and only in the last 25 years are they beginning to surface.” Mark said he and Janet found themselves attracted more and more to paintings that tell a story or have a narrative. “We find that people are drawn to these paintings,” Mark says. “They relate from the heart.” The collection includes a large variety of subject matter, including California Scene paintings, still lifes, landscapes, western art and portraits. The various mediums are oils, watercolors, pastels, mixed media, drawings and lithographs. Mark relates, “The entire sweep of art will show the state’s development from farming to car and surfing culture to the entertainment and leisure juggernaut it is today.”

Fletcher Martin, "Bucolic," 1938 HilbertMuseum.org/714-516-5880 24 Newport Beach Lifestyle | March 2016

BALBOABALBOA BB AY AY RESORTRESORT ARTICLE DONNA BUNCE

Chef Haggstrom's Heirloom Carrot dish in Waterline

Balboa Bay Resort, Newport Beach

hef Rachel Haggstrom grew Her stint at The French Laundry is where she up on her family’s citrus developed her signature “farm-to-table” cooking groveC in Temecula, California, and style, which she has carried over to the Balboa Bay became fascinated by the farming pro- Resort in Newport Beach, where she was hired as cess–from planting seeds to harvesting– Chef de Cuisine in October, 2013, and, as of June, and because of it, developed a passion for 2015, executive chef at the luxurious Newport food and cooking with fresh produce. Beach resort. That passion has served Haggstrom well “My goal is to serve flavorful and interesting food throughout her culinary career, including to match the incomparable views at the resort,” The Dining Room at the Ritz-Carlton San Haggstrom says. Francisco, Wolfgang Puck’s Postrio at the The dedicated chef oversees the resort’s dining Kimpton Hotel San Francisco, Thomas Keller’s restaurants, which includes Waterline, the resort’s Michelin three-star restaurant, The French signature bayfront seafood restaurant, and A&O Laundry in Napa, and St. Regis Monarch Beach. Kitchen+Bar, the resort’s waterfront gastropub. She

28 Newport Beach Lifestyle | March 2016 also manages the day-to-day culinary operations, including special events, galas and weddings. “Waterline provides a relaxed yet refined dining experience, with a seafood focus,” Haggstrom says. “The experience we aim to provide is fresh, light and contemporary, from the food to the ambience.” The inventive chef is constantly creating new menu items, as well as changing menus with the seasons. Her latest contribution to Waterline is her Heirloom Carrots. “I know it’s a seafood focused restaurant, but I wanted to highlight a vegetarian, farm-to- table dish,” Haggstrom says. The carrots are grilled and seasoned with lemon oil, while the carrot ribbons are tossed in carrot vinaigrette and served with vadouyan yogurt and pickled mustard seeds. The dish can be Balboa Bay Resort either an appetizer or side dish. I can tell you from first-hand Executive Chef Rachel Haggstrom experience that it is over-the-top delicious! (see photo) As to A&O, Haggstrom explains that it is a local, casual hangout featuring inspired gastropub fare with “real food” and “real drinks” served in an unpretentious way with a strong focus on shared plates, hearty dishes and creative cocktails. Balboa Bay Resort “The food is meant to be shared,” she says, “in a comfortable, Rachel Haggstrom’s stint social environment. We want people to have fun at A&O and at The French Laundry is feel at home.” Haggstrom says that one of the top sellers is the beer where she developed her battered fries. signature “farm-to-table “People come for the fries, as well as the ribs with my homemade barbeque sauce,” she says. cooking style, which she Another popular item is what is called “Popcorn & Pig” on the menu. Haggstrom explains it is like Cracker Jacks, with has carried over to the popcorn, peanuts and caramel, bacon and sea salt. Balboa Bay Resort, where Haggstrom is experiencing positive feedback from guests, not only for her restaurant offerings but also for the resort’s she is executive chef. quarterly dinners–wine dinners for Waterline and beer dinners for A&O. Kudos abound for her coursed wine dinners with top-drawer wines in Waterline, which included Jordan, Grgich Hills and the Italian Fumanelli Winery in 2015. In 2016, the series will showcase iconic Napa Valley wineries, such as Silver Oak Winery, Twomey Cellars, Stag’s Leap, Far Niente, and Nickle and Nickle. “The Balboa Bay Club members are particularly pleased,” she says. “I guess the real test is that the dinners are constantly sold out.” Haggstrom recently hired Executive Sous Chef Matt Webb, whose responsibility is banquets and catering. “We want to elevate the overall banquet experience through the food and presentation and do it in a fun and creative way,” she says. When asked about her activities outside the kitchen, Haggstrom has this to say. “It’s all about work and my 3 ½ -year-old daughter Olivia.” However, she does have some goals–snowboarding and waterskiing. Balboa Bay Resort Marketing Manager Kevin Gasparro is very complimentary of Haggstrom’s new tenure as executive chef. “She’s done an awesome job and has really become a culinary star in Newport Beach and Orange County in general.”

Waterlinenewport.com/877.915.2346 Seafood BLT

March 2016 | Newport Beach Lifestyle 29 Zov’sARTICLE JENN TANAKA

Zov's Anaheim

Zov's Newport Coast

hef Zov Karamardian’s passion “Eventually, I became a good friend of hers.” for cooking began at a young Karamardian’s time cooking alongside Julia age.C When most girls start dabbling in Child taught her one important thing: cooking is fashion and makeup, Karamardian was all about technique. glued to her television. “You can cook anything if you know the basics. “Julia Child was my mentor,” she says. Braising is the same. Steaming is the same. The “Each day I would run home and watch ingredients may change, but the technique stays the her after school.” same,” she says. “Some people can cook great meals, As Karamardian became an adult, her but turning that skill into a successful business is passion for Julia Child did not wane. When far more challenging.” the iconic chef embarked on a nationwide book Armed with her passion for food and her pris- tour, Karamardian took note. tine culinary technique, Karamardian took Julia “I followed her everywhere,” she says. Child's invaluable knowledge and started her own

30 Newport Beach Lifestyle | March 2016 little empire here in Orange County. Starting in Tustin, she began serving her take on Mediterranean and Armenian food. Signature dishes such as lamb burgers and golden lentil soup helped change the local culinary landscape. The fresh, albeit bold, flavors put her namesake eatery, Zov’s, on the map. Now nearly 30 years later, the restaurant has expanded and evolved from its Tustin roots to also include eateries in Irvine, Newport Coast, Anaheim, and two locations at John Wayne Airport. “Each restaurant has its own culture,” says Karamardian. “We try to keep our menus the same, but there are certain items that are conducive to each restaurant.” Chef/Restaurateur Zov Karamardian, Zov's founder In Tustin, the piece de resistance is Zov’s five-hour braised lamb. Karamardian takes a young lamb shoulder and sears it, locking in the juices, before braising it with fresh aro- matics such as thyme, garlic and rosemary. The savory dish is slow-cooked for at least five hours with sliced carrots and Armed with her tomatoes, giving it an unctuously rustic flavor. Since this is truly a comfort food dish, Karamardian serves it over mashed passion for food potatoes or rice pilaf. and her pristine While most female chefs need to choose between family and career, Karamardian believes that her success stems from culinary technique, having her family close. Her son Armen is the CEO and her Karamardian took daughter Taleene dabbles in a bit of everything. “My husband Gary, although he’s retired, is our ambassa- Julia Child’s invaluable dor,” she says. knowledge and started On a recent afternoon, Gary is strolling through the din- her own little empire ing room, welcoming diners and making suggestions to cus- tomers queuing up at the dessert counter. As Karamardian here in Orange County. works her magic behind the scenes as the restaurant group’s culinary director, he is one of the most recognizable faces at the bistro. Zov’s expansion includes private events at the Tustin location, local delivery services for nearby residences and a take-out menu on Butternut Squash Ravioli from the website. Banquets and holiday gatherings are hosted annually and Zov’s Seasonal Fall/Winter menu since Zov’s has been such a local institution, the restaurant is regarded as an Orange County gem, with menus changing with the seasons. In the spring, Karamardian plans for a slew of dishes inspired by the season’s finest ingredients. Working with local purveyors and artisanal farmers, Zov’s will serve braised eggplant, stuffed artichokes and bountiful salads with crisp garden lettuces garnished with sweet roasted beets. But, remember to save room for dessert. The pristine white coconut cake, layered with sweet pastry cream and covered with freshly shaved coconut flakes, is a longtime favorite. The light texture and sweet filling make it a popular staple in the bakery. On a recent afternoon, a blonde woman starts gabbing with us. “I’ve ordered this cake for my birthday for the past 10 years,” she says. “Coconut is my favorite. There are times when I dream of this cake.”

Zovs.com 714.838.8855 (Tustin)/949.760.9687 (Newport Coast)

March 2016 | Newport Beach Lifestyle 31 The Pacific ARTICLEClub JENN TANAKA

The Pacific Club, Newport Beach

Ballroom

hef David Martin is a “I don’t like to do fusion food,” he says. “If you’re chef’s chef. Helming the working with Moroccan flavors, stick with them and threeC kitchens at The Pacific Club, the same for Southern Italy or any other region.” Newport’s luxurious members-only While Martin's technique is decidedly classi- club, Martin not only understands the cal French, his passion for locally sourced ingre- ever-changing food trends, but he makes dients stems from his time cooking in Portland, it a point to never be trendy. Oregan. Known as the hotbed of locavore cuisine, “It’s important to understand the trends and Portland’s chefs are highly regarded for keeping their to grasp them so you can speak that language,” dishes distinctly seasonal and regional. he says. “Since most of our members travel fre- “It’s one of those places that really gets you in touch quently to several different countries, they are with food,” Martin says. acutely aware of all these new flavors. I want to adopt At The Pacific Club, Martin continues with this that in my cuisine. But you never want to be trendy.” culinary tradition by supporting local farms and arti- And forget about fusion food. sanal creameries.

32 Newport Beach Lifestyle | March 2016 The Pacific Club’s Executive Chef David Martin

“I really enjoy Kendall Farms’ crème fraîche,” he says. “When I met the owner Sadie Kendall, she inspired me. Our purveyor told me that we buy more of her crème fraîche than anyone else in Southern California. We use it in place of cream; in place of milk.” Martin’s attention to detail and his love for ingredients elevate his food. Fresh fish, such as sea bass and sword- fish, are delivered overnight from Honolulu Fish Company. Produce comes from several places, including La Guardia Brothers, LA Specialty and Martin’s own trips to the farm- er’s market at UC Irvine. Chef Martin’s love for fresh ingredients may have intrigued him about California, but it was the Robert Mondavi Winery that finally brought him to Orange County. Nearly a decade ago, the winemaker opened a tasting room in Costa Mesa, near Harbor and Sunflower. When Martin first got the call to join the Mondavi team, he was thrilled. At first, he envisioned him- self in Napa, but the chef grew even more intrigued when he While Martin’s technique learned that this job would bring him to Southern California. There, Martin received a crash course in fine wine. He learned is decidedly classical about what foods pair well with different vintages and further refined his palate. This knowledge continues to serve him, since French, his passion The Pacific Club’s two well-versed sommeliers often host elaborate wine dinners. for locally sourced “This definitely keeps us on our toes,” says Martin. “We’re creating new dishes all the time, and it’s food that must pair ingredients stems from well with the wine.” These wine dinners are creative collaborations where the his time cooking in chef’s food shines, but he knows it’s not about his ego, but rather Portland, Oregon. a truly memorable experience. Some of the dishes that the chef is most excited about include a Wagyu-grade Zabuton steak, pan-seared Polish-style piero- gis, made from scratch and a lesser known cut of pork that comes from the cap of a pork loin. Wine Cellar “It’s the best pork product I’ve ever had,” says Martin. “It doesn’t need brining.” The chef serves it grilled with a rich caramel-flavored broth seasoned with Medjool dates and salty bacon. The garnishes include seasonal offerings, such as sautéed apples tossed with hearty brussel sprouts. (see photo) While some chefs might think that working for a private club would restrict one’s culinary development, Martin believes exactly the opposite. “Working at a private club has become the best experience of my culinary career,” he says. “A successful chef understands ingredients and how to use them properly and playfully. Being the executive chef at a private club has taught me how to understand the diners…you begin to develop a relationship with them, and those relationships are usually rewarding and become part of your own development, not only as a chef, but as a person.”

PacificClub.org

March 2016 | Newport Beach Lifestyle 33 MixedMixed Bakery:Bakery: The French-American World of Pastries ARTICLE ANA LAUNES

ou’ve got to love New Year’s Cosmopolitan New York City was the training resolutions. My special high ground for this Southern California bakery chef. protein,Y no carb diet was working Elyssa Fournier, a California elementary school so well. The morning was warm and teacher, landed in New York looking for new teaching sunny like most Newport Beach days, opportunities that never presented themselves. While and my writing assignment took me to waiting for the desired new job openings, she started the home of a friend. Unfortunately, she baking. To bake was a hobby and part of well-de- happens to be one of the most talented served relaxation therapy, after spending long hours bakers in Southern California. My diet and of work standing up at Saks Fifth Avenue. will power were being severely tested because Baking soon became her greatest passion and, thus, I arrived to a table full of freshly-baked home- her enthusiasm led her to search for culinary schools. made scones, cookies, vegan truffles and freshly As the great French philosopher Denis Diderot said, brewed coffee. My friend Elyssa was just doing “Only passions, great passions, can elevate the soul of what she does best…sharing her craft. great things.”

34 Newport Beach Lifestyle | March 2016 Not knowing where to start her search, one day after work she decided to call the fancy restaurant next door. She was passed onto the restaurant’s pastry chef. He willingly told her that he could only rec- ommend one school, the French Culinary Institute, also known as the International Culinary Center. The pastry chef happened to be the dean of the school, and he suggested to Elyssa that she gain some experience before choosing any school. Elyssa responded right away by asking, “Can I work at your Mixed Bakery Owner/ Pastry Chef Elyssa Fournier kitchen?” and he responded in agreement. At that time, she had no idea that the fancy restaurant she called was the iconic and famous “Le Cirque,” a French restaurant in mid-Manhattan founded by Sirio Maccioni. She also had no idea that the kind pastry chef on the phone was Jacques Torres, most commonly known as “Mr. Chocolate.” Torres was famous and had earned numerous culinary awards, such as the James Beard Foundation Pastry Chef of the Year, the Meilleur Ouvrier de France, the chef of America’s Pastry Chef of the Year, Chartreuse’s Pastry Chef of the Year, and many more. The quality of the products Elyssa gained a stage at Le Cirque under the and the inspirational French direction of Chef Torres, while attending the French Culinary Institute, where she finally earned her and American baking at degree in pastry arts. She also worked at other New York city bakeries, such as Musette, Café Indulge Mixed Bakery result in a and Le Pain Quotidien. While covered in flour and sugar, our baker found unique and endless collection love. She met Yves Fournier, a French chef, who of tarts, muffins, cookies, and today is the Executive Chef of Andrei’s Conscious Cuisine restaurant in Irvine. There’s nothing like French pastries. a New York City love story. You’ve Got Mail, An Affair to Remember or Breakfast at Tiffany’s, the city has always been a perfect backdrop for love, and, thus, our protagonists were captivated by the New York romance, which finally culminated in marriage. Happiness was brutally interrupted on September 11th, 2001. That day rep- resented a change, of course, for humanity, and so the couple decided to return to Southern California. After readjusting to the new environment, the couple ended up working together at Andrei’s Conscious Cuisine. Here, Elyssa would spend five years as head pastry chef, until deciding to launch her own full-fledged bakery. Mixed Bakery is the result. The quality of the products and the inspirational French and American baking result in a unique and endless collection of tarts, muffins, cookies and French pastries. She works with caterers and event planners, serves up baked goods at private events and sells directly to individuals and retail out- lets. Elyssa’s dream will again be realized by the opening of her new bakery by the end of 2016.

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magine returning to your hotel room and finding a letter which reads, “Hurricane Patricia is currently expected to make landfall near Puerto IVallarta sometime Friday afternoon. The safety and security of our guests and associates is a top priority. Out of abundance of caution, we are evacuating the hotel and relocating guests to Guadalajara Jalisco.” What started out as a normal press trip was quickly escalating into one of the most tense moments of my career. It was a wild couple of days and a birthday I will never forget. The view from my room at the CasaMagna Marriott DODGING Puerto Vallarta PATRICIA The possibility of a hurricane made for a fun adventure in Mexico ARTICLE AND PHOTOGRAPHY COLIN ROOHAN

I arrived at the PV airport, caught a taxi to the CasaMagna Marriott Puerto Vallarta Resort & Spa and took a walk around the property that I would call home Fresh oysters from the sea for the next few days. I walked a little farther along the coast, exchanging banter and laughs with the hawkers walking along the beach. As the sky transformed from clear to overcast I made my way to a nearby jetty to take some photos. During my walk I was stopped in my tracks at the site of a silhouette emerging from the ocean, headed toward the shore. It was a figure accompanied by a large fishnet sack stuffed with a black rubber tube and, upon closer inspection, I discovered a man who had been free diving and had caught a large amount of oysters. He was very jovial and allowed me to take numerous photos but declined my self-invitation to dine with him! The next day we had a full schedule, which started with snorkeling in the morning near the Marieta Islands, a group of uninhabited islands off of the Mexican coast. After returning from the tiring snorkeling adventure, I took advantage of the resort’s spa services and booked a Thai massage at the Ohtli Spa. Later that afternoon the Beautifully bizaar sculptures group was to meet for a tour of the Malecon, Puerto Vallarta’s highly adorned and along the Malecon in highly trafficked path that runs along the ocean. The highlights for me were the Puerto Vallarta numerous statues placed along the path, most of which look like surreal creatures that melted right off of a Salvador Dali canvas. A light rain moved in so the group sought shelter at the famous beachside restaurant named La Palapa, and, after an hour, we were informed by our group leader that our itinerary would be changing a bit due to the building storm. I knew there was a chance of inclement weather moving into the area but, until that moment, had not considered the severity. We left La Palapa and returned to the resort, only to be greeted by our hosts and the chaos of people loading their luggage onto buses. The hospitality director, Ruby, informed us that due to the potential severity of the hurricane, which had now grown from a small blip on the map to a large Category 5 mass, the guests of the resort were going to be evacuated and bussed out of Puerto Vallarta. Ruby also told us that the entire city wasn’t being evacuated, but that the hotel managers made the decision to have everyone evacuate the resort as a precaution, not wanting to take any chances whatsoever. We were told we would be leaving in the morning and should pack our bags and be ready to leave at a moment’s notice. After I packed, I was so anxious that I went for a walk around the grounds. The empty resort was very unnerving, and the CONTINUED > Ominous clouds moving into the area

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40 Newport Beach Lifestyle | March 2016 DODGING PATRICIA (CONTINUED)

lack of noise from vacationers had been replaced with sounds of powerful winds straining the nearby palm trees. The same wind that had lulled me to sleep woke me up on the morning of my 32nd birthday. I made my way downstairs, where the remaining resort guests were gathered in a conference room and briefed one final time, some being given updates about the storm and others learning about evacuation routes. We were to evacuate to Guadalajara because it was the closest city with a major airport. The high- way was gridlocked most of the day, and a drive that normally takes 4.5 hours took us over 11 hours! We arrived in Guadalajara and went to one of the Marriott’s sister properties, where we would stay for the evening. The group met for dinner and discussed what a wild ride the past day and a half had been, and I ended the day with a much needed birthday margarita. “Chapman University provides The following morning I received news that a first-class, hands-on education the storm had dissipated and was broken up by in film, while offering a rigorous some of the hills surrounding Puerto Vallarta’s learning opportunity in business. in a word: coast. It’s amazing to think that a storm of that You can’t get that and an intimate magnitude could go from being one of the classroom setting–Greg and anywhere Etty Goetzman, else.” largest potential disasters in history to simply Chapman University parents a heavy downpour in roughly a day, and I’m thankful that Hurricane Patricia blessed me PROUD with such an eventful birthday and gave me a unique gift – a story. The lush countryside of Mexico's Jalisco state, where Guadalajara is the capital

A pier near La Palapa restaurant in a word: chapman

chapman.edu

March 2016 | Newport Beach Lifestyle 41 Culinary Creations

Vodka Spearmint Punch Artichoke Pepper Hummus Go Green :

Big Flavor, Mini Spinach Tarts Small Bites ARTICLE SUZETTE ZARA PHOTOGRAPHY JOY REYNOLDS vodka spearmint punch elebrate St. Patrick’s Day with these fabulous Forget the traditional “green beer,” and try this modern combina- Clow-fat treats, and your diet will be loaded with tion of mint tea, agave and vodka. A refreshing pot of gold! the luck of the Irish! Instead of fattening corned beef INGREDIENTS: and green beer, try these green-themed goodies 2¾ cups boiling water which will add a festive touch to any party. Low in 8 mint-flavored teabags calories but bursting with flavor, these impressive ½ cup vodka tiny tartlets are easy to assemble, with a delicious ¼ cup agave nectar blend of spinach, artichokes and cheese. Trade ¼ cup lime juice green beer for Vodka Spearmint Punch, and your 4 drops green food coloring (optional) guests will think they have found a pot of gold! Lime slices & fresh mint sprigs (for garnish) INSTRUCTIONS: Suzette Zara is a cookbook author, nutritionist, creator Pour boiling water over teabags; steep for 6 minutes. Remove tea- of Satan’s Salsa (SatansSalsa.com) and a frequent bags; pour tea into pitcher filled with ice. Stir in vodka, agave and lime speaker on low-fat healthy cooking. juice. Add green food color (if desired, for more green color). Pour into [email protected] six martini glasses to serve. Garnish glasses with mint sprigs and limes.

Yield: 6 servings. Calories: 88; Sugar 8g. Cost Per Serving: $1.19.

A delicious dip for veggies or pita 2 jalapeños, diced chips, this hummus combines arti- 1 can (15 ounces) chickpeas, drained & rinsed artichoke chokes and healthy chickpeas for 2 teaspoons lime juice a zesty flavor. Keep it green and Salt & pepper (to taste) pepper festive by serving in a bread bowl INSTRUCTIONS: hummus with bite-sized celery and cucum- Heat 3 tablespoons olive oil in large skillet over medium ber coins. heat; add artichokes, chiles, garlic, salt and pepper. Cook until INGREDIENTS: vegetables are lightly brown, about 5 minutes. Place artichoke ½ cup olive oil, plus 3 tablespoons mixture in food processor; add chickpeas, juice and remaining 2 cups artichokes (drained) olive oil. Purée until almost smooth. Season to taste with more 1 can (4 ounces) green chile peppers, drained jalapeños and salt. Cover and refrigerate until well-chilled, at 3 cloves garlic, chopped least an hour. Yield: 4 cups. Calories (per tablespoon): 15; Fat 0.2g ; Protein: 1.2g. Cost Per Serving: $.39.

42 Newport Beach Lifestyle | March 2016 Love the mini Spinach Artichoke spinach Dip found WILMA’S tarts in many SMALLER PLATE restaurants? These mini tarts duplicate that fabulous flavor, and using light MENU mayo keeps calories down. Quick Now serving smaller portions of our dinner to assemble, they start with pre- favorites, ideal for lighter appetites. made wonton wrappers as shells, Pot Roast, Fresh Grilled Veggies, Mashed Potatoes & Gravy. creating an impressive appetizer, and are delicious warm or at room temperature, making them perfect for your St. Patty’s party! INGREDIENTS: 36 wonton wrappers 1/3 cup light mayonnaise 1 teaspoon garlic salt 1 package (10 ounces) frozen chopped spinach, thawed & dried 1 can (14 ounces) artichoke hearts, drained & chopped 1⅓ cup shredded reduced-fat Mexican Cheese Blend 4 ounces reduced-fat cream cheese (Neufchatel) 1/3 cup red pepper, diced Crisp Salads • Great Burgers INSTRUCTIONS: Preheat oven to 350°F. Spray Classic American Fare mini-muffin pans with cooking Fresh Mexican Food • Kids Menu spray. Gently press one wonton Wilma’s Breakfast Served All Day! wrapper into each cavity. Bake 5 minutes. While wontons bake, Full Dinner Menu after 5:00pm stir together mayo and garlic salt in large bowl. Stir in spinach and artichokes. Gently fold in shredded cheese. Remove shells from oven; place small round ball of cream cheese (size of a dime in diameter) in bottom of each wonton shell. Top cream cheese with small amount of spinach mixture into each shell. Bake about 10 minutes, until filling is warm Proudly serving Quality and Freshness Since 1982 and edges of shell are light brown. Breakfast, Lunch, and Dinner Cool in pan for 2 minutes. (Note: if Open Daily at 7am wonton wrappers are packaged in excessive flour, a quick spritz of 203 Marine Avenue, Balboa Island, CA 92662 | 949-675-5542 olive oil after baking will help shine).

Yield: 36 servings. Calories: 64; Fat 2.6g; Cost Per Serving: $.43. Serving: Per 2.6g; Cost 64; Fat Calories: 36 servings. Yield: www.wilmaspatio.com Serve warm or at room temperature.

March 2016 | Newport Beach Lifestyle 43 Inspired By The Greater

KRISTIN MARTIN PUT TOGETHER A DYNAMIC “TABLE FOR 10” CULINARY EVENT THAT BENEFITS NONPROFITS 10 YEARS AGO AND HAS NEVER LOOKED BACK.

Kristin Martin, Table for 10 ARTICLE DONNA BUNCE founder/director

ristin Martin had taught school, grades 2 through 8, for 13 years andK wanted to do something that would provide her more flexible hours to be with her children. Always an organizer and a spark plug for getting things done, she felt she wanted to do something for others that would make a difference. Thus, KM Productions was born. Martin’s idea in creating KM Productions was to provide a “turnkey” approach for charities and companies, whereby she would handle all of the planning and orchestrating of large events. Appreciating the magnitude and complexity involved in creating a successful nonprofit event, she was inspired to form a full-time and in-place operation to accomplish this. Her team consists of graphic artists, printers, lighting and audio visual experts, decorators, sponsors, photographers, chefs, venues, auction donors and musicians to come together to benefit a cause. “I launched the “Table for 10” culinary event 10 years ago in the hopes of creating a unique and amazing culinary event that features top chefs cooking tableside with proceeds benefiting local nonprofits,” Martin says. The culinary extravaganza has been a very successful effort for nonprofits in the area. Launched as “Culinary Masters,” which segued to “Table for 10” the second year because of a conflict with the name being already taken, the event continues to bring a cadre of top Orange County chefs together to each cook for a table of 10 guests, thus the event’s name. Each of the restaurants the chefs represent decorate the tables with elaborate floral displays and place settings. Among the charities benefiting from Table for

Chef David Shafner, Dublin 4 Gastropub and WineWorks for Everyone

44 Newport Beach Lifestyle | March 2016 2016 TABLE FOR 10 CULINARY EVENT March 6, 2016, at the Laguna Cliffs Marriott Resort & Spa

VENUE HOST EXECUTIVE CHEF: Salvatore Giuliano, Laguna Cliffs Marriott Resort & Spa EVENT EXECUTIVE CHEF CHAIR: Pascal Olhats, Table for 10, 2016: Host Executive Chef Salvatore Giuliano, Laguna Cliffs Pascal & Café Jardin Marriott Resort & Spa; Honorary Executive Chef Casey Overton, The HONORARY EXECUTIVE CHEFS: Loft, Montage; Event Executive Chef Pascal Olhats, Pascal and Cafe Casey Overton, The Loft, Montage Jardin; Honorary Executive Chef Yvon Goetz, The Winery Restaurants Yvon Goetz, The Winery Restaurant 2016 PARTICIPATING RESTAURANTS & CHEFS Balboa Bay Resort – Rachel Haggstrom Catal – Alfonso Ramirez Chapter One the Modern Local – Greg Moro CUC!NA Enoteca – Tony Trujillo 10 have been Project Hope Alliance, Dublin 4 Gastropub & Wineworks for Everyone – Mission Hospital and the Roosters Foundation. David Shofner This year’s “Table for 10,” scheduled for Sunday, Eat Street Culinary – Katie Averill March 6, at Laguna Cliffs Marriott Resort & Spa in Dana Fig & Olive Newport Beach - Mark Hibbs Point, will benefit Vocational Visions and The Teen Project. Fairmont Newport Beach – Brian Doherty Also included in the culinary effort is a jam-packed live auction, Il Barone Ristorante - Franco Barone which showcases “Best of Chef” dining experiences, luxury goods and Michaels On Naples – David Coleman vacation packages to some of the world’s finest resorts. Newport Beach Marriott Hotel & Spa – Andy Arndt What makes it such a win-win for the charities is that the dinner costs are Nirvana Grille – Lindsay Smith-Rosales absorbed by the chefs and restaurants, with all the other expenses underwrit- Oak Grill Restaurant - Marc Johnson ten by sponsors, allowing the ticket monies and auction proceeds be given Orange Hill Restaurant – Richard Hodge to the nonprofits. It is the charity’s responsibility to help sell tickets to the Prego Ristorante - Ugo Allesina event, or, if you will, fill the seats. Silver Trumpet Restaurant & Bar – Eddie Garcia “It has been wonderful to be able to produce, plan and orchestrate a Splashes, Surf & Sand Resort – Ron Fougeray large event, which raises money for such good causes,” Martin says. Stonehill Tavern, St. Regis Monarch Beach – TBA To date, the “Table for 10” culinary event has raised more than The Cellar Restaurant & Spirit Room – Ris Pedro $3.6 million for nonprofits in Orange County. The Loft, Montage Laguna Beach – Casey Overton TableForTen.org The Pacific Club – David Martin Chef Ives Fournier, Andrei's Coliseum Pool & Grill at The Resort at Pelican Hill — Jean Pierre-Dubray & Micah Severeid The Winery Restaurant & Wine Bar – Yvon Goetz, Daniel Garcia, Jim Fritz Tommy Bahamas Island Grille – Jimmy Chang True Food Kitchen – Talia Zimmer Tustin Ranch Golf Club – Bert S. Agor Jr. Vue, Laguna Cliffs Marriott Resort & Spa – Salvatore Giuliano & Greg Heneghan Chef John Cuevas, Waterman's Harbor Waterman’s Harbor Restaurant – John Cuevas Restaurant Watertable, Hyatt Regency Huntington Beach Resort & Spa – Manfred Lassahn & Peter Lai Zimzala Restaurant & Bar, Kimpton Shorebreak Hotel – Damon Kelly COCKTAIL RECEPTION HOSTS Manassero Farms – Anne Manassero Oceans & Earth, Future Foods Farm – Adam Navidi Pascal, Cafe Jardin – Pascal Olhats

March 2016 | Newport Beach Lifestyle 45 Lifestyle Calendar You Have One Choice March PERFORMANCES SATURDAY, MARCH 5, AND SUNDAY, MARCH 6 "BIG BAD WOLF" SAMUELI THEATER/SEGERSTROM CEN- TER FOR THE ARTS Segerstrom Center's Family Discovery Se- ries presents Windmill Theatre's "Big Bad Wolf" for ages five and over. March 5: 1 p.m.; March 6: 1:00 p.m. & 3:30 p.m. Tickets are $20 each and are available at SCFTA.org, at the Box Office, 600 Town Center Drive, Costa Mesa, or by calling 714.556.2787. MARCH 16 SPRING FLING - FLORAL CLASS SHERMAN LIBRARY & GARDENS Sherman Library & Gardens offers garden- ing and floral arranging classes throughout the year. The Spring Fling - Floral Class is taught by instructor Janelle Wiley. She will create a floral arrangement of soft florals blended with textures and tones inspired by IPS • E-max Holland. Fee: Friends: $45; Non-Members: PFM • Bruxzir Crowns $50. SLGardens.org

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46 Newport Beach Lifestyle | March 2016 cent set, as the Pacific Symphony performs a The Azaara live score, along with Steward Copeland, for- Collection mer drummer for The Police. The performances are at 8 p.m. on both nights. View website for ticket prices. PacificSymphony.org

MARCH 19 - SEPTEMBER 5 "MUMMIES OF THE WORLD" BOWERS MUSEUM, SANTA ANA "Mummies of the World" portrays a once- in-a-lifetime collection of real mummies and SHOP DISTINCTIVE, HANDMADE JEWELRY & ACCESSORIES artifacts from across the globe. Through IN-STORE & ONLINE modern science, engaging interactive and multi-media exhibits featuring 3-D animation, explore how mummies are created, where they come from and who they were. Bowers.org MARCH 19 & 20 ARTISTS OPEN STUDIOS LAGUNA CANYON ARTISTS' STUDIOS Experience the art, inspiration and studios of some of Laguna's most celebrated artists. It is a fantastic opportunity to see, buy or commission art. Free to the public. Free parking and shuttle service from1900 Laguna Canyon Road, Laguna Beach. LagunaBeachCity.net/CityHall/Art BRING THIS AD IN FOR YOUR PURCHASE MARCH 19 20% off FIRKFEST 3.0 | CASK BEER FESTIVAL THEPASSIONATECOLLECTOR.COM ANAHEIM'S FARMERS PARK (OUTSIDE ANAHEIM PACKING DISTRICT) NEWPORT COAST SHOPPING CENTER The third annual Firkfest Cask Beer Festival will 21115 Newport Coast Drive • Newport Coast, CA 92657 • 949.673.0440 feature 50 casks of beer from 30 of Southern On the corner of San Joaquin Hills & Newport Coast Drive California's craft breweries at the foodie paradise

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March 2016 | Newport Beach Lifestyle 47 Lifestyle Calendar (CONTINUED)

event. Look for unlimited 2-4 oz. cask pours (you can keep the glass!), food trucks + Anaheim Packing House fare. Firkfest.com TWO PERFORMANCES - SATURDAY MARCH 19 AND SUNDAY MARCH 20 FESTIVAL BALLET THEATRE PRESENTS "SLEEPING BEAUTY" IRVINE BARCLAY THEATRE Celebrate spring with a full-length production of the beloved classical ballet, Sleeping Beauty. FBT's heart-warming production of Tshaikovsky's masterpiece features Gillian Murphy and Marcelo Gomes from American Ballet Theatre and FBT’s professional company dancers. Performance times: Saturday, March 19, 7 p.m.; Sunday, March 20, 2 p.m. Ticket info, visit TheBarclay.org MARCH 20 NEWPORT-MESA SPIRIT RUN FASHION ISLAND The 33rd Annual Newport-Mesa Spirit Run is a fabulous road race event promoting fitness, family, community and education. The races include an Adult 5K, Kids Run and Toddler Trot, plus a fitness and youth expo at Ed- ward's Big Newport. The races are all run within Fashion Island. NMSpiritRun.org

48 Newport Beach Lifestyle | March 2016 business directory

ANIMALS FASHION Whitaker Wellness & ANIMAL CARE & ACCESSORIES (949) 851-1550 Newport Animal Hospital Cottage Colour whitakerwellness.com (949) 706-8380 (949) 656-6015 newportanimalhosp.com cottagecolour.com OTHER Christian Rehab Network ART & PHOTOGRAPHY Lucky Seven Scarves (877) 310-9545 Ethos Contemporary (208) 720-1467 christianrehabnetwork.com Art Gallery luckysevenscarves.com (949) 791-8917 PROPERTY & ethoscontemporaryart.com The Passionate Collector REAL ESTATE (949) 673-0440 Real Office Centers Hilbert Museum of California Art thepassionatecollector.com (949) 629-2500 (949) 476-0104 realofficecenters.com hilbertmuseum.org HOME BUILDERS & REMODELERS Santaniello Affiliates Lisenbee Photography AB Kitchen & Bath Design (949) 705-7373 (949) 322-3897 (714) 974-3600 SantanielloTeam.evusa.com lisenbeephotography.com abkitchenandbathdesign.com Teles Properties, Inc. DENTISTS Builder Boy (949) 280-9762 & ORTHODONTICS (877) 391-4648 tomunvert.com Dmitriy’s Dental Studios builderboy.com (818) 500-8448 RESTAURANTS, dmitriyds.com LEGAL SERVICES FOOD & BEVERAGE William B. Hanley Bluewater Grill Peter T. Smrecek, Jr. DDS (949) 263-0040 (949) 675-3474 (949) 759-8606 hanley-law.com bluewatergrill.com petersmrecekdds.com MEDICAL CLINICS Wilma’s Patio EDUCATION & FACILITIES (949) 675-5542 Chapman University Laser and Vitality Institute (714) 997-6815 (714) 850-0780 chapman.edu laserandvitalityinstitute.com

SCORE OC Scott Nelson, D.O. (714) 794-5477 (806) 433-5582 scoreoc.org newportbeachbioidenticalhormones.com

ENTERTAINMENT Westcliff Optometry & RECREATION (949) 720-0204 Newport Beach Tennis Club (949) 644-0050 nbtctennis.com

March 2016 | Newport Beach Lifestyle 49 Parting Thoughts

Putting On The Ritz… From Our Toast To The Coast WORDS DEIRDRE MICHALSKI

t was late December of 2013. We decided everyone just had to be of the honorable Hans Prager. Hans earned his chef stripes at there. So we gathered our girlfriends for "one last hurrah" at The Scandia, the posh Waldorf-Astoria, and many other stellar restau- IRitz in Fashion Island. We scored a huge round table adjacent to the rants. His hospitality and laser focus on service was legendary. He bar. The staff was incredibly friendly and attentive. Providing great understood a chef’s world and front of the house too. He handled service was always a cornerstone at The Ritz. We smiled broadly and it all with panache. He also gave back, and his Ritz Brothers club tipped well. But there was a deep sadness amidst the frivolity. We raised huge donations for Hoag Hospital and children's causes. He were really there for a fond farewell, and we all knew it. was chef/partner in the 1977 opening of The Ritz Restaurant, which Memories of the past began to flash before me, as I scanned this was originally located in the historic McFadden Building (now 21 landscape of dining lore. There was a friend’s 60th surprise birth- Oceanfront), and, in 1982, it relocated to Fashion Island. day party in the Wine Room (one of my most treasured rooms). Fast forward to fall of 2015 and the unveiling of its new home on There was the memorial on the Garden Terrace for beloved Link the harbor. Meet Ritz Prime Seafood. The restaurant honors Prager Mathewson. The Dining Room was elegant, where dinner was an with a plaque at the entry. New owners, Grill Concepts, assure "all evening" affair with tuxedo-clad waiters. And then there was guests that “exceptional service” will continue, and Kenyon Paar, the Bar. A place the community called home. The sound of a martini the GM, (previously with Fleming’s) is there to assure just that. shaker in motion would welcome me in, and our late night sing- CEO Bob Spivak and Corporate Executive Chef Phil Kastel devel- alongs with Jim Roberts at piano make me laugh. There was always oped the menu alongside Michael Steward, who is the Executive someone I would know. Up and down, just wonderful memories Chef at The Ritz. There is a raw bar with seafood flown in daily, played before me. dry aged Prime steaks and a creative menu with lots to try. Some This was the place for city coronations, society parties and numer- standouts worth trying include tuna sashimi, lobster bisque and a ous influential charity events. The Women of Chapman'sChristmas " whole roasted branzino, just to name a few. And yes, the famous Ritz at The Ritz" was one of the many premier events. In fact, they held Egg is showcased! The restaurant is modern with porcelain tiles, their event there every year since 1986 until its closing. They set the mesquite woods, etched glass and floor-to-ceiling windows offering bar very high and really kicked off the philanthropic holiday season commanding views of the Newport Harbor. The restaurant, which in Newport Beach, raising impressive coin for Chapman. also features an outdoor patio, is open for dinner nightly and for No reminiscing of this iconic establishment would be complete brunch on the weekends. What’s old is new again, and I wish them without a tip of the hat to the incredible hospitality and stewardship much success here on the Newport Harbor. The legacy continues.

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