arroyo monthly july 2010

JULY 2010

F I N E L I V I N G I N T H E G R E A T E R P A S A D E N A A R E A

meltavoiding a

down

TOP SPOTS FORFOREIGNFLAVORS

THE CALIFORNIA DESIGN BIENNIALGOES BACK TO THE FUTURE

THE ECLECTIC EMPIRE OF RESTAURATEUR

JACK HUANG

THE NEXT FOODIE OBSESSION — GOURMET ICETHE NEXT FOODIE OBSESSION — GOURMET ICE

ARROYO ~ JULY 2010 ~ 3

SOLD IN 6 DAYS…WHY?SOLD IN 6 DAYS…WHY?

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ARROYO ~ JULY 2010 ~ 5ABOUT THE COVER: Photo by Sidney McMullen

ARROYOM O N T H L YVOLUME 6 ~ NUMBER 7

RESTAURANT ISSUE8 JACK OF ONE TRADE

Rocket scientist-turned-restaurateur Jack Huang has built an eclectic mini-empire in Pasadena. –By Noela Hueso

12 COLD COMFORTIce — pure, long-lasting and virtually sculptural — is the latest luxury for foodies.–By Bradley Tuck

16 A FOREIGN STATE OF MINDWhere to go for your bo sate or brutto ma buono fix without getting on a plane–By Nancy Spiller

DESIGN37 BACK TO THE FUTURE

The California Design Biennial showcases a future that culls the best of the past. –By B.J. Lorenzo

DEPARTMENTS7 FESTIVITIES Dionne Warwick at the Levitt Pavilion, the California Art

Club, The HeArt Project

11 FOOD BITES Roy’s Restaurant, the Ahwanee, Kabuki Japanese Restaurant

43 MERRIMENT Secrets of a winery’s grill master

45 DINING Dish Bistro & Bar serves up the comforts of a delectable home.

49 KITCHEN CONFESSIONS A culinary pro puts a brigade of Navy galleyguys through their paces.

51 THE LIST “Mummies of the World” at the California Science Center,Japanese Taiko drummers come to the Norton Simon, Glendale Cruise Nightand more

11


WHO KNEW THAT ICE — ONE OF LIFE’S SIMPLEST

pleasures — needed to be fixed?

Artisan bartender Michel Dozois did, noting that

conventional ice melts so fast it dilutes your expensive drink

(well, yes) and can be enhanced with the addition of flavors,

fruits and flowers (okay, sure). Bradley Tuck spoke to the owner of Névé Luxury Ice,

which services a couple of discriminating Pasadena establishments, to find out why

“luxury ice” isn’t an oxymoron. And he reports on the frozen substance’s fascinating

history, looking back at the days when it really was “natural,” a costly treasure that took

winter weather and back-breaking labor to produce.

That attention to detail is what makes the Pasadena area such an interesting

restaurant town. As the peripatetic Nancy Spiller notes, the selection here is so

culturally eclectic she can sample delicacies and menu staples from Lebanon, Vietnam,

France and Mexico without stepping on a plane. Spiller offers her picks for global

dining around town.

To make a vibrant dining landscape, it takes a village. Noela Hueso introduces

you to one of the dynamos behind Pasadena’s — Jack Huang, a former rocket

scientist who found his calling in creating restaurants like Bar Celona, Villa Sorriso and

Ixtapa, which help keep Colorado Boulevard crawling with locals and visitors on any

given night.

This month also brings pleasures of a more cerebral sort. The California Design

Biennial returns to the Pasadena Museum of California Art. And as B.J. Lorenzo

discovered, innovators in the fields of fashion, graphic design, architecture, industrial

design and transportation are borrowing from the best of the past to help forge a better

future for all of us.

— Irene Lacher

ARROYO MONTHLYAltadena, Arcadia, Eagle Rock, Glendale, La Cañada Flintridge, La Crescenta, Montrose, Sierra Madre, Pasadena, San Marino and South Pasadena

EDITOR IN CHIEF Irene Lacher

PRODUCTION MANAGER Yvonne Guerrero

ART DIRECTOR Joel Vendette

JUNIOR DESIGNER Eisen Nepomuceno

WEB DESIGNER Carla Marroquin

COPY EDITOR John Seeley

CONTRIBUTORS Leslie Bilderback, Michael Burr, Michael Cervin, Scarlet Cheng, André Coleman, Mandalit del Barco, Patt Diroll, Gary Dretzka, Jenn Garbee, Lynne Heffley, Noela Hueso, Katie Klapper, Ilsa Setziol, Kirk Silsbee, John Sollenberger, Nancy Spiller, Bradley Tuck

PHOTOGRAPHERS Johnny Buzzerio, Teri Lyn Fisher, Gabriel Goldberg, C.M. Hardt, Melissa Valladares

ADVERTISING DIRECTOR Dina Stegon

ACCOUNT EXECUTIVES Fred Bankston, Carolyn Johansen, Leslie Lamm, Alison Standish, Cynthia Vazquez

ADVERTISING DESIGNER Carla Marroquin

VP OF FINANCE Michael Nagami

HUMAN RESOURCES MANAGER Andrea Baker

BUSINESS MANAGER Angela Wang

ACCOUNTING Alysia Chavez, Monica MacCree

OFFICE ASSISTANT Claudia Solano

PUBLISHER Jon Guynn

CONTACT US

[email protected]

[email protected](626) 584-1500

FAX(626) 795-0149MAILING ADDRESS50 S. De Lacey Ave., Ste. 200,Pasadena, CA 91105

ArroyoMonthly.com

©2010 Southland Publishing, Inc. All rights reserved.

EDITOR’SNOTE

The California Art Club celebrated

artists selected for its 99th annual

Gold Medal Juried Exhibition at a

Pasadena Museum of Art reception on

June 12. Club President Peter Adams

presented Best of Show honors to

David C. Gallup for his painting,

“Twice Humbled,” and to Pasadena’s

Ramon G. Velazco for his trio of

“Cabeza” bronze sculptures. The exhi-

bition runs through July 3.

FESTIVITIES

1. Cynthia Campoy-Brophy, Tim and Lisa Kring, Hayden Panettierre and Adrian Pasdar

2. Honorees Elizabeth Moule, Stephanos Polyzoides and HeArt Project student Albert Herrera

Top: Christopher Slatoff, Peter Adams,Ramon G. Velazco and David C. Gallup

Main: Gallup


1. Debra Byrd, Johnny Mathis, Yvette Nicole Brown and Dionne Warwick

2. Kevan Hall, Elizabeth Levitt Hirsch and Yvette Nicole Brown

3. Mathis and Warwick

MAIN: Dionne Warwick

Pasadena architects and urbanists Elizabeth Moule

and Stephanos Polyzoides were honored at the 18th

annual “Evening of Art,” hosted by The HeArt

Project on June 3. Also honored at the California

Science Center benefit dinner were Union Bank Vice

President Rossina Gallegos of Covina and “Heroes”

creator Tim King and his social worker wife, Lisa; the

couple drew series stars Hayden Panettiere, who

emceed, and Adrian Pasdar, who presented. HeArt

Project chief Cynthia Campoy-Brophy founded the

organization to connect economically disadvantaged

teens with arts professionals.

Yvette Nicole Brown, from NBC’s “Community,” hosted a reception for Dionne Warwick

and friends before her benefit performance at the Levitt Pavilion Pasadena on June 13.

Celebrating the music legend at Firehouse Recording Studios were Johnny Mathis,

fashion designer Kevan Hall, “American Idol” vocal coach Debra Byrd, Levitt Executive

Director C.J. Whitcomb, Vice President Emeritus Elizabeth Levitt Hirsch and more.

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JACK OFONE TRADEROCKET SCIENTIST-TURNED-RESTAURATEUR JACK HUANG HAS BUILT A MINI-EMPIRE IN PASADENA BY SEASONING HIS EATERIES WITH FUN,SOPHISTICATED AMBIENCE AND FOREIGN FLAVORS.

BY NOELA HUESO

ONE DAY LAST YEAR, RESTAURATEUR JACKHUANG DROVE UP ARROYO PARKWAY WITHHIS 5-YEAR-OLD DAUGHTER, NICOLE, INTHE BACK SEAT. AS THEY TURNED THECORNER ONTO OLD PASADENA’SCOLORADO BOULEVARD, SHE NOTICED AFAMILIAR SIGN. “LOOK, DADDY!” SHE SAID.“IXTAPA!” DOWN THE STREET A LITTLE FUR-THER, SHE SAW ANOTHER. “DADDY! BARCELONA!” FINALLY, THEY REACHED THEIRDESTINATION AT THE EDGE OF OLD PAS.“LOOK! VILLA SORRISO!” SHE PAUSED FORA MOMENT AND THEN ASKED A QUESTION:“DADDY, CAN WE HAVE ONE MORE?”

Considering Huang’s track record, it wouldn’t be too surprising if theanswer turns out to be yes. In the past 16 years, Huang — who owns thethree establishments his young daughter named: the Italian Villa Sorriso;Bar Celona, a Spanish tapas bar; and the newest addition to the family,Mexican sports bar and nightspot Ixtapa — has become one of the area’smost successful entrepreneurs; he employs 250 people and has generatedfrom $7 million to $10 million for each of the past several years, despiteslower sales in a grim economy.

Yet despite his family’s roots in the restaurant business — his parentsowned traditional Chinese eateries in the San Fernando Valley — Huang did-n’t set out to follow in their footsteps. After graduating from UCLA with adegree in mechanical engineering, he lived in Hermosa Beach for a decade,employed by aerospace companies Northrop Aircraft and TRW on such fed-eral defense projects as the F-20 Tigershark Supersonic Jet Fighter and thePeacekeeper ballistic missile.“I like to tell people that I am the only restaura-teur who has secret clearance,” he says with a laugh.

But it was his love of food and desire to be his own boss that ultimatelydrew him to his new path. “I was very proud of [the aerospace jobs]… I justfelt like I was more of an entrepreneur,” he says.

Affable, tan and fit, Huang, 52 — a past member of the Old PasadenaParking Meter Zone Advisory Commission and, before getting termed out in2008, a board member for the Old Pasadena Management District and OldPasadena Business Improvement District — is quick to laugh and share sto-ries about his experiences.

The La Cañada Flintridge resident was attracted to Old Pasadenabecause of its prosperous reputation and bustling consumer traffic. “Ithought I must be able to make some money out of this crowd,” he recalls.He opened his first restaurant, Wok ’n Roll, in 1994 with the help of his wife,Karen, and her parents. The fast-food concept was a nod to Huang’s Chinese

heritage (wok) and his wife’s Japanese heritage (roll, as in sushi). After a slowstart, Huang had an epiphany.

“I finally figured out people aren’t going to pay $5 to park and come to aplace where it’s $5 to $6 for a meal,” he recalls. “If they’re going to pay $5 or$6 to park, they don’t mind spending $20 to $40 to eat.” Huang calls it hiswake-up call, and the lesson he learned — your location should dictate theconcept you create — was invaluable when he opened subsequent businesses.

Within the first year, the Wok ’n Roll format was changed to “a full-service, white-linen establishment,” becoming the first sushi bar in OldPasadena — and business picked up considerably. When a larger propertyacross the street, the floundering restaurant Sorriso, became available six yearslater, Huang grabbed it, envisioning it as Wok ’n Roll’s future home. His moreimmediate plan, however, was to revitalize Sorriso, which was started by VaroAngeletti in 1991. Huang bought the venue and recipes; he also inherited allits employees, including Raul Mercado, now the head chef at Villa Sorriso.“People would ask me, ‘Why are you doing Italian?’” Huang recalls. “I toldthem, ‘Did you know that the Chinese invented pasta?’”

Huang updated the space, added a martini bar and soon had anotherhit on his hands. Then in 2003, the former Clearwater Seafood and OldTown Bakery properties became available on Old Pasadena’s western tail.Huang decided to move Sorriso to what has become the crown jewel ofHuang’s holdings — a 12,000-square-foot space that features seating for300, banquet facilities, an outdoor courtyard and a fountain — andrenamed it Villa Sorriso.

But they still had a long-term lease at the existing Sorriso location. Whatto do? “From our travels and living in New York City for a few years early inour marriage, my wife and I really grew to like tapas, the small plate dishes,which were kind of like sushi and dim sum,” Huang recalls. “So we said, ‘Let’sdo Spanish.’”

Bar Celona opened during the July 4th weekend in 2004, two monthsafter Villa Sorriso’s grand opening. It now features a bar lounge and perform-

ance area, where Spanish guitarists and flamenco dancers perform everyTuesday night.

Though Huang decided to close Wok ’n Roll to concentrate on his twonew ventures, his mini-empire didn’t stop there. Last February, just when theeconomy was at its worst — with the AIGs and Lehman Brothers of the worldcollapsing left and right — another opportunity presented itself: The ownersof Fred’s Mexican Café, on the corner of Arroyo Parkway and ColoradoBoulevard, came to Huang and asked if he was interested buying them out.He was. Huang took over the property in September, outfitted it with a dancefloor and big-screen TVs and opened Ixtapa there in November, just in timefor New Year celebrations and college bowl games. Despite a few slow nights,business has been generally brisk, and Huang is optimistic. “We’re showing amore than 50 percent increase [in revenue] compared to what the old opera-tor was doing, so that’s a good sign,” he says.

While Ixtapa’s income is robust, the Huang empire hasn’t been completelyimmune to the economic downturn; business at Bar Celona and Villa Sorriso,while still strong, has had its ups and downs. “Two or three years ago when themortgage companies were riding high and everybody was making money, Icould count on mortgage brokers and banks — Merrill Lynch, IndieMac,Countrywide — doing all kinds of parties at Villa Sorriso,” Huang says. “They’dcome for lunch, stay in the afternoon for drinks and return for dinner.”

Now, that industry is gone. Even so, the outlook is far from bleak. VillaSorriso and Bar Celona still book company mixers and other special events ona regular basis. Last year, Villa Sorriso closed to the public to host the MichaelJackson family memorial dinner after the star’s funeral at Glendale’s ForestLawn. “We had paparazzi across the street all day long and a celebrity securitydetail came in and checked the place out,” Huang says. “There were police,helicopters and news trucks everywhere.” In January, the restaurant hosted

—CONTINUED ON PAGE 10

8 ~ JULY 2010 ~ ARROYO ARROYO ~ JULY 2010 ~ 9

RESTAURANTS

BAR CELONA MODERNSPANISH TAPAS BAR46 E. Colorado Blvd.PasadenaHours: Monday throughThursday, 11 a.m.–10:30 p.m.;Friday and Saturday, 11 a.m.–11 p.m. (bar open ’til 2); Sunday, 11 a.m.–10 p.m.(626) 405-1000barcelonapasadena.comDinner entrée prices: $21–$25

THE RESTAURANTS

IXTAPA CANTINA119 E. Colorado Blvd.PasadenaHours: Monday throughThursday, 11:30 a.m.–11 p.m.;Friday, 11:30 a.m.–2 a.m.;Saturday, 10 a.m.–2 p.m.; Sunday, 10 a.m.–11 p.m. (626) 304-1000cantinaixtapa.comDinner entrée prices: $10–$18

VILLA SORRISO RISTORANTE & MARTINI BAR168 W. Colorado Blvd.PasadenaHours: Monday throughThursday, 11:30 a.m.–11:15 p.m.;Friday and Saturday, 11:30 a.m.–1:15 a.m.; Sunday, 10:30 a.m.–11 p.m.(626) 793-2233sorrisopasadena.comDinner entrée prices: $12–$34

Ixtapa Cantina Bar Celona Ixtapa Cantina

Jack Huang

Villa Sorriso Bar Celona Villa Sorriso


Fox’s UpFront after-party, where Glee’s Lea Michele and other network starspartied with advertisers and media.

Huang’s continued success amidst an economic recession has as much todo with his knack for surrounding himself with loyal employees — some ofthem have been with him since his Wok ’n Roll days — and making personalconnections with his guests as it does with his business acumen. On any givenday, he can be found greeting guests at one of his three restaurants, makingsure everyone is happy and their needsare being met — and he’s willing to dowhatever it takes. He has been knownto valet park cars and take pictures forpartying customers.

“I like to think that when cus-tomers come to our places, we knowwhich table they like to sit at and whatkind of bread and drinks they like, and it’s on their table before they evenask,” Huang says. “You need that personal touch to make that connection withyour customer.”

Steve Mulheim, Old Pasadena Management District’s president and chiefexecutive officer, says Huang’s success stems from “his passion for his busi-nesses.” On the board from 2002 to 2008, “Jack was always very involved,always very passionate about maintaining Old Pasadena as a premiere desti-nation and making sure that we were putting our best foot forward,” he says.

For now, that zeal will remain focused on Old Pasadena. What’s next onHuang’s plate?

“Almost every day somebody suggests that I open another Wok ’n Rollconcept,” Huang says. “Old Pas has too many sushi restaurants already; youcan go to Alhambra and it’s cheaper, you can go to Panda and it’s a littlefaster. I’m looking for that niche, something that’s a little more unique. I’mthinking about doing a steakhouse next.” AM

—CONTINUED FROM PAGE 9

RESTAURANTS

“I’M LOOKINGFOR THAT NICHE,SOMETHINGTHAT’S A LITTLE MOREUNIQUE.”–JACK HUANG

Bar Celona

Villa Sorriso Ixtapa Cantina

Here to help you in your time of need.Traditional Funerals/Cremation Service

Family Owned & Operated Since 1921

Newly Completed Reception Center and Chapel

27 Chestnut Street, Pasadena, CA 91103626-793-7159 • [email protected] LIC # FD341


ISLAND HOPPINGCare to dine in Hawaii with Roy’s Restaurant founding

chef Roy Yamaguchi? Then eat something. The

Hawaiian fusion cuisine chain has launched a frequent

diners’ rewards program, dubbed “L.A. Ohana Tour,”

running through Aug. 31, and the grand prize is a trip

for two to the Big Island, including airfare, five nights at

an Outrigger Kohala Coast Collection villa and dinner

with Yamaguchi at Roy’s Restaurant Waikoloa. To entice

guests into sampling the different menus at Roy’s five SoCal loca-

tions — in Pasadena (641 E. Colorado Blvd.), Anaheim, L.A., Newport Beach and

Woodland Hills — the restaurant is rewarding diners who visit any three of Roy’s

eateries. On the first trip, pick up your Ohana Tour card to present at the next location;

the second visit comes with a free chocolate soufflé (with an entrée purchase); and the

third earns you a $20 gift card (with entrée purchase) and entry into the sweepstakes.

Sweepstakes entry and information are also available online at roysrestaurant.com.

TOASTING YOSEMITEAs if changing leaves and roaring fireplaces weren’t enough

to lure you to Yosemite this fall, the national park’s four-

diamond Ahwanee is bringing back its Vintners’

Holidays for the 29th year. From Oct. 31 through Dec. 2,

guests will be able to taste the latest vintages and some-

times rare, limited-release wines offered by 32 top

California winemakers, including returning boutique pro-

ducer Tres Sabores and the well-known Mumm Napa and

Robert Mondavi wineries. Newcomers this year include Carol

Shelton Wines, Ancient Peaks Winery, Franciscan, Hidden Ridge Vineyard, Selen Wines,

Hovey Wine and Freeman Vineyard & Winery.

The schedule offers both novices and connoisseurs the opportunity to explore viti-

culture in eight two- or three-day sessions with various lineups of four winemakers.

Each session includes a reception with the winemakers, educational tasting seminars

and a five-course candlelit dinner by Executive Chef Percy Whatley. Two- and three-

night packages are available at the Ahwanee (starting at $996 and $1,245, double

occupancy) and at Yosemite Lodge at the Falls ($744 and $867, double occupancy).

For details and reservations, call (801) 559-4903 or visit yosemitepark.com/vintners.

KABUKI LIGHTENS UPKabuki Japanese Restaurant unveils its “Summer Fling”

menu at its 10 SoCal locations, including two in

Pasadena. The lighter fare includes Executive Chef

Masa Kuriahara’s tuna poke with fresh avocado cubes

and marinated seaweed; soba inari with edamame;

Baja roll with tomato salsa on a spicy “krab” roll; and

Mediterranean sea bass with Kabuki tomato salsa, corn,

asparagus and Japanese mint leaf. Also on tap are Master

Sommelier Yuji Matsumoto’s seasonal specialty cocktails, many

made with sake and soju.

In Pasadena, Kabuki is located at 88 W. Colorado Blvd., (626) 568-9310, and at

3539 E. Foothill Blvd., (626) 351-8963. Visit kabukirestaurants.com.

— Irene Lacher

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“He who gives back at the first repulse and without striking the second blow, despairsof success, has never been, is not and never will be a hero in war, love or business.” — Frederic Tudor, 1805

As you reach into your cooler to grab a cold beer this 4th of July, spare a momentto reflect on the American hero who made that possible — Mr. Frederic Tudor. Itseems hard to believe that something we take for granted like ice could ever havebeen an exclusive luxury, but indeed it was. In 1800, ice was cut from frozenMaine ponds in wintertime, shipped at great expense to the homes of the verywealthy and stored by them in covered wells. Harvesting it was labor intensive —involving cutting by hand, using large saws — and hazardous, with cutters run-ning the risk of falling into frozen ponds. During shipment, wrapped in sawdust-filled crates, a large proportion of the product would of course thaw, so whatsurvived was dear: In 1790, a ton of ice cost hundreds of dollars.

In 1805, one Frederic Tudor, scion of a wealthy Boston family, was sharingsome cold beverages and ice cream with his brother, William, at a family picnic.One of them joked that the plantationers in the sweltering Caribbean would givetheir arm to be enjoying cold drinks. And in the tradition of most incredibleenterprises, from that tiny seed of a thought, an amazing industry was born.Frederic convinced William to invest in a plan to send a shipload of ice from thepond on the family estate to Martinique, where, he was convinced, it would begreeted with something approaching hysteria, and their fortunes would be made.

INTERESTING ICE FACT NO. 1 The U.S. expends 10 million kilowatt hours per day on just makingice. The fuel this uses is equivalent to the daily gasoline consumptionof a city the size of San Francisco.

On Feb. 10, 1806, Tudor’s first brig, dubbed “Favorite,” left Boston docksbound for Martinique in the French West Indies, some 1,500 miles away.While Tudor was sure of his venture, others were less enthusiastic. In a

moment of foresight, the Boston Gazette declared the next day: “No joke. Avessel has cleared at the Customs House for Martinique with a cargo of ice.We hope this will not prove a slippery speculation.” Unfortunately, while not atotal failure, the ice did indeed get a cool reception. Tudor’s brother had pro-cured orders and government contracts, but much of the frozen stuff meltedduring the three-week journey. And despite managing to sell much of whatwas left, the brothers suffered a loss of $4,500 — a huge sum in those days —and William left the business.

INTERESTING ICE FACT NO. 2Homemade ice cubes are cloudy because of dissolved minerals andair in the water. To make clear ice cubes, use filtered water, boil it,allow it to cool and then boil again. Use this water, after cooling, tofill your ice cube tray. Freeze as slowly as feasible. Your ice cubeswill be clear!

The following year, after managing to raise funds for another ice shipment,Tudor attempted another run to the Indies. Again he lost money and, while inthe past his wealthy upbringing had shielded him from the worst impact ofthese losses, family members were at the time experiencing some hardships oftheir own. And a series of such shipments landed Tudor in debtors’ prison threetimes from 1809 to 1813.

Displaying a mixture of stubbornness and true American grit, Tudor was— wisely or otherwise — undeterred. He was utterly convinced that ice wouldone day be his fortune. What was needed was demand for the product. Tudortraveled the country, convincing barkeeps to offer patrons a drink with ice at thesame price as one without. He’d supply the ice for free. Sure enough, oncedrinkers had a few sips of the cool beverage, they were smitten.

The hot cities of the South were the hungriest for ice, and Tudor was evenshipping to Havana, Cuba. But the process of harvesting ice was still expensiveand laborious, involving a mountain of hand labor. In 1826, Tudor’s foreman,

Nathaniel Wyeth, came up with the idea of using horse-drawn plows to criss-cross the ice with a large blade, cutting it into a huge grid that could then be lift-ed out, piece by piece, by men with crowbars. The huge pieces would then besawed into manageable 300-pound blocks and floated downriver to icehouses,where they’d be arranged into stacks as much as 80 feet high. Needless to say,this wasn’t the safest industry in which to work, and injuries were common,with slippery blocks crushing workers and mangling limbs. The ice also lostconsiderable volume on its journey downriver, with up to 90 percent of it melt-ing en route. Still, demand was strong, and Tudor’s business grew.

INTERESTING ICE FACT NO. 3Shirley MacLaine once said: “I like playing Vegas or any of thoseplaces where there is ice in glasses. Soon as you hear ice, you knowyou stink. If they’re drinking, you haven’t got their attention.”

In 1833, now at the peak of his career and known as “The Ice King,” Tudorshipped 180 tons of ice to Calcutta, India, to supply the British colonists there.The journey took four months and, despite elaborate insulation and storageprocedures, only 100 tons remained. For the next 20 years, the colonists con-sumed as much ice as he could ship, leaving him with a profit over the periodof more than $200,000 on that route alone. By this time, the railroads hadstarted their progress across the U.S., making the shipping of ice faster andcheaper. Other entrepreneurs used Tudor’s methods to begin their own ice-distribution operations, and Tudor became a less important player in the ice game. In 1864, he passed away, leaving behind a fortune estimated at $11 million in today’s dollars.

Meanwhile, the popularity of ice exploded, despite concerns about thepurity of water supplies near rapidly expanding towns. It wasn’t until the1900s that consumers, tired of messy deliveries and wary of increasingly pol-luted natural ice, began to shy away from the product. The introduction of


Above: Frederic Tudor, FrancisAlexander (American, 1800–1880), about1830, Oil on canvas, courtesy Museumof Fine Arts, Boston. Gift of Dolores deP. Danniels, Katharine de P. Gilbert andS. Tudor Leland, heirs of Elsa Tudor dePierrefeu, Photograph © Museum ofFine Arts, Boston

Right: Michel Dozois

RESTAURANTS


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COLDCOMFORTICE — PURE, LONG-LASTING AND VIRTUALLY SCULPTURAL — HAS BECOME A LUXURY IN THE HANDS OF ARTISAN BARTENDERS LIKE MICHEL DOZOIS.

BY BRADLEY TUCK

ICE — PURE, LONG-LASTING AND VIRTUALLY SCULPTURAL — HAS BECOME A LUXURY IN THE HANDS OF ARTISAN BARTENDERS LIKE MICHEL DOZOIS.

BY BRADLEY TUCK


tery ingredients in Coca Cola, his company makes perfectly cut cubes of icefrom ultra-purified water, stylish enough to be used on the set of Mad Men.

But it isn’t just the clarity of the water that he says sets his ice apart frommere, well, ice. His cubes are frozen for 48 hours — which slows down theirdilution rate — and fashioned into distinctively sized products: the “Rocks”cube and the “Collins” cube. The “Rocks” is a gorgeous cube, 2 inches across onevery facet. It isn’t molded but cut instead from a much larger block. This givesit a brutal, sculptural quality as it nestles in a tumbler. Actually, it doesn’t somuch nestle as crouch, with its corners almost touching the sides of the tum-bler. The volume of the single cube is 50 percent of the volume of a rocks glass,which is the amount of “normal” ice you’d put in. And it takes forever to melt.His cocktail-shaker cubes, with their corners cut off so as not to break in theshaker, add about 20 to 35 percent more liquid to a cocktail during the shake.Regular cubes can add up to 75 percent of additional liquid to the drink.

The “Collins” cube, designed for tall drinks, is a fat spear of frozen water.Also available for custom orders are ice “spheres” crafted in different colors andflavors, incorporating fruit, herbs or flower petals. A mixed 10-pound bag ofRocks, Collins and shaking ice retails for $20.

I watch as Dozois slowly drinks a Mint Fizz at the bar at Elements Kitchen.He sips it for at least 25 minutes as he tells me all about the travails of enlighten-ing bar owners about the importance of ice. It hasn’t necessarily been easy, espe-cially in this economy, to get people to change from a familiar product tosomething as novel and seemingly exotic as his ice. So he spreads the word atoccasional “The Art of Ice” evenings at restaurants around town. At the end hesays, “I believe I’ve been put here for a purpose, and that is to teach people aboutice, and make their cocktail drinking experience the best it can possibly be.” I look at his glass, with the ice apparently still intact. The answer is clear.

Névé Luxury Ice is available for purchase at Bar Keeper in Silver Lake.

Call (323) 343-1507 or visit neveice.com.

AM

electric refrigeration in the early part of the 20th century finally sank a pickbetween the shoulder blades of the natural ice industry, with ice finally avail-able in a convenient form — the cube — at home.

INTERESTING ICE FACT NO. 4Permanent snow and ice cover about 12 percent of the Earth’s landsurface. Eighty percent of the world’s fresh water is in this form.Névé is the name given to the snowpack that forms on mountain-tops, eventually forming a glacier.

Someone else with a passion for ice is Michel Dozois. The Montreal-bornbartender, who has shaken cocktails at forward-looking Los Angeles restau-rants like Church and State, and Comme Ça, is obsessed with the stuff.Standard ice cubes, he believes, are problematic. They dissolve too quickly inthe shaker or the tumbler, overly diluting the drink. They don’t make thedrink cold enough, until they’ve diluted it excessively, and they continue towater down your tasty — and these days, expensive — beverage as you nurseit. What’s more, cubes not made with purified water can leave behind foulodors and flavors.

Now, Dozois is not the first guy to have noticed this. That’s why mixolo-gists and bartenders like Eric Alperin and Chris Bostick at downtown L.A.’sintimate lounge, The Varnish, have been carving huge cubes by hand for theirimmaculately crafted libations. But, points out Dozois, this is laborious andtime-consuming. The solution, he believes, is larger chunks, frozen longer,that can’t be made with traditional ice-making apparatus. And in a moveworthy of the aforementioned Frederic Tudor, he has started his ownL.A.–based ice-manufacturing company, Névé Luxury Ice, whose Pasadenaclients include such foodie-friendly establishments as Elements Kitchen andthe Langham, Huntington Hotel & Spa. Using a process as secret as the mys-


RESTAURANTS


“I BELIEVE I’VE BEEN PUT HERE FOR A PURPOSE, AND THAT ISTO TEACH PEOPLE ABOUT ICE, AND MAKE THEIR COCKTAILDRINKING EXPERIENCE THE BEST IT CAN POSSIBLY BE.”–MICHEL DOZOIS

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As a child, I cooked foreign foods to escape my dull suburban surroundings. As an adult indulging my traveling jones, I’ve made a

religion of eating local when going global. I’ve enjoyed bangers and mash in London, oeufs à la neige in Paris and momos in

Nepal. So you can imagine the horror I felt when I saw signs in front of restaurants at a Mexican seaside resort boasting “Our

Chef is from Texas,” or my lack of empathy for an anorexic American teen on our China tour who refused to eat Peking duck in Peking (she

was later found snarfing peanut butter and crackers in her hotel room). On that same trip, the Chinese businessman perfecting hot dogs

and hamburgers to dangle as power bait for American tourists further stirred my dark apprehensions.

I now find most travel a trial entered into less lightly. I’ve also lived in Southern California long enough to see it evolve into its own foreign

food court, a place where enthusiastic diners get to imagine easily and often they are somewhere else. I no longer need to cook exotica at

home or travel afar to enjoy the world’s pleasures. They’ve arrived in my backyard. Following are some favorite Arroyoland spots I visit to

indulge my wanderlust when I’m not in the mood to shove my toiletries in a Ziploc bag or myself into a coach seat, or sleep anywhere other

than my own bed.

RESTAURANTS

A FOREIGN STATE OF MIND WHERE TO GO FOR YOUR BO SATE OR BRUTTO MA BUONO FIX WITHOUT GETTING ON A PLANE

STORY AND ILLUSTRATIONS BY NANCY SPILLER

Bistro de la GareIf there is a more charming, sensu-al, unpretentious French countryrestaurant in Southern Californiathan South Pasadena’s Bistro deLa Gare, s’il vous plaît, dites-moi.The French chef/owner, EricUlmer, first beguiled Eagle Rockresidents with Café Beaujolais, anauthentic neighborhood Parisian cafétucked into a string of nondescript store-fronts on Colorado Boulevard. Stepping insidethe door was like discovering a Perigord truffle in the desert as the eastside morphed into the Left Bank. The menu featured all the greatest bistro hits:onion soup, garlicky escargots, salade Niçoise and steak with frites, well pre-pared, affordably priced and served by actual French waiters. Then the troopmoved their adorable Gallic selves to South Pasadena to a setting worthy oftheir charms. Their pretty street-corner location at 921 Meridian Ave. is near aGold Line stop, thus the name, Bistro de la Gare.

Aiding in the seductive South of France illusion, every Thursday after-noon the street comes alive with a farmers’ market. Go sit yourselfoutdoors at a sidewalk bistro table or enjoy the terra-cotta–colored dining room. The waiters are still French and the foodis still classic bistro fare, with lunch and dinner served dailyand petit dejeuner weekends from 10 a.m. Completing theFrench country effect is Nicole’s Gourmet Foods nextdoor, as well as the sensuous and seductive Barrister’sGarden Center. Quelle vie!Bistro de la Gare is located at 921 Meridian Ave., SouthPasadena. Hours are Wednesday through Friday, 11:30a.m.–2:30 p.m. and 5–10 p.m.; Saturday, 10 a.m.–2:30p.m. and 5–10:30 p.m.; and Sunday, 10 a.m.–2:30 p.m.and 5–9 p.m.; closed Monday and Tuesday. Call (626) 799-8828 or visit bistrodelagare.com.

Gingergrass I’ve not been to Vietnam but became a fan of the cuisine eating often atSan Jose’s abundant supply of immigrant restaurants before moving to LosAngeles. Gingergrass on Glendale Boulevard is my favorite here. Its roots goback to the defunct high-end Le Colonial, a stylish haute Vietnamese restaurantnear the Beverly Center that proved unsustainable.

Its Vietnamese chefs now ply their cleavers for analways packed house in hipster heaven

Silver Lake. I am addicted to theircrispy whole shrimp, any of their

fresh rolls with dipping sauces,green papaya salad, comfortingcoconut curry cod and their bosate — cubed filet mignon withpeanut sauce, yams and long

beans — which makes me breakmy vegetarian vows all too often.

Up the health quotient by orderingbrown rice to mollify any guilt over having

the fried banana rolls with ice cream for dessert.

The exceptional, well-paired and affordable wine list was compiled with thehelp of Silver Lake Wine across the street. Non-alcoholic options include anamazing ginger limeade. Also offered is the traditional Vietnamese coffee, slow-dripped into sweetened condensed milk. The buzz can last a week and will putyou on par with the energy level displayed in the open kitchen. Gingergrass is located at 2396 Glendale Blvd., Silver Lake. Hours are Sundaythrough Wednesday, 11:30 a.m.–10 p.m.; Thursday, Friday and Saturday, 11:30 a.m.–11 p.m. Call (323) 644-1600 or visit gingergrass.com.

CarouselThis Middle Eastern party palace in the heart of Glendale leans toward theLebanese and their love of large social gatherings. Its striped, upholsteredbooths invite a crowd, and Friday and Saturday nights that’s what turns outfor live music and an endless parade of mezza plates (think Lebanese tapas)and kebabs.

The menu lists nearly 50 different mezzas, such as authentic hummus,eggplant-based mutabbal (also known as baba ghannouj) and the thickenedyogurt cheese labneh served as labneh harrah (topped with jalapeños, toma-toes, herbs, spices and olive oil) or labneh khaleejhi (mixed with garlic, pickled

peppers, diced tomatoes and olive oil). All make for fine pita scooping.For those who believe an open flame makes any special occasion

even more so, there’s a brandy-flambéed version of the house-made spicy Armenian sausage, soujuk. Once you’ve waded

through the mezzas menu, you can navigate the kebablist, which includes chicken, lamb, beef, pork and evenliver. Extra authenticity can be had with the SultanIbrahim — red mullet imported from Lebanon(served with a taratur sauce of tahini and parsley),Lebanese wines and Lebanese ice cream or pastriesfor dessert. Fully sated and perfectly happy, you

can almost say you’ve beenthere and done that — sans

the jet lag. Carousel Restaurant is located

at 304 N. Brand Blvd.,Glendale. Hours are Tuesday

through Thursday, 11:30 a.m.–10:30 p.m.;Friday and Saturday, 11:30 a.m.–1:30 a.m.;and Sunday, 11:30 a.m.–9:30 p.m.; closedMonday. Call (818) 246-7775 or visit carouselrestaurant.com.

Señor FishEven though the Eagle Rock locationwas less than 10 minutes from myGlendale home, it took lavish praise fromNew York Times Magazine food writerMolly O’Neill to send me racing there for fishtacos she claimed could “bring you to your knees.”My knees are now well bruised from years of enjoying its grilled fish tacosevery chance I get, which is often, since first-generation Mexican-Americansiblings Enrique and Alicia Ramirez now have five locations (including one inSouth Pasadena), after starting with a Highland Park kiosk and their mother’snative Guadalajara recipes. Raves are also heard for the various seafood burri-

“I’VE BEEN TOITALY A LOT ANDGREAT ITALIANFOOD, MORE

THAN ANY OTHER,CAN MAKE ME

WEEPY FORTHE JOYA.”


16 ~ JULY 2010 ~ ARROYO ARROYO ~ JULY 2010 ~ 17


RESTAURANTS

tos and tostadas, and someswear by their ceviche—but I can’t get enough ofthe tacos. The atmos-phere is authentic sea-side small-townMexican and the foodis fresh, affordable andsurprisingly fast. Youplace your order at thecounter and there’s barelyenough time for a full survey ofthe salsa bar — everything from mild green tomatillo to pico de gallo todusky, fiery red salsas — before your order is up. But all these years later, onthe subject of knees and being brought to them, I’ve got a question for Molly— did you ever try the scallop tacos?Señor Fish is located at 4803 Eagle Rock Blvd., Los Angeles, (323) 257-7167, and at 618 Mission St., South Pasadena, (626) 403-0145. Hours are Mondaythrough Friday, 11 a.m.–9 p.m.; Saturday and Sunday 9 a.m.–9 p.m. Visit senorfishonline.com.

Eagle Rock Italian Bakery & DeliI’ve been to Italy a lot and great Italian food, morethan any other, can make me weepy for the joya.So you can imagine my thrill at finding a sobsister in Gemma of Eagle Rock Italian Bakery &Deli. It was their perfect pine-nut–studdedalmond cookies tender as a Tuscan sunsetthat first set me off. Subsequent to my ini-tial moist-eyed moment at the place, Idiscovered it was a mecca for SoCalItalian food fanatics. One food writerand instructor I know traveled all theway from Orange County to buy pastriesfor his wedding. Gemma and her hus-band, Nick, are Italian natives who’vebeen baking in Eagle Rock for decades.Their core following is an enthusiasticpost–World War II Italian immigrantpopulation. Stand in front of the count-er filled with the finest Italian cookiesthis side of the Ligurian Sea — chocolatenut meringues, almond or pistachio biscotti, unsightly but divine nuggets ofcornflakes bathed in milk chocolate called brutto ma buono and, of course, the almond–pine-nut cookies — and maybe you’ll hear a neighborhood elderspeaking Italian with the counter help and imagine for a delicious momentyou’re in a small Italian hill town. Fa bene, grab a hankie and tell Gemma Isent you! Eagle Rock Italian Bakery & Deli is located at 1726 Colorado Blvd., Los Angeles.Hours are Monday through Saturday, 8 a.m.–6 p.m., and Sunday, 9:30 a.m.–1 p.m. Call (323) 255-8224 or visit eaglerockitalianbakery.com.

Nancy Spiller is the author of Entertaining Disasters: A Novel (with Recipes)

(Counterpoint Press).

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FIRM:MAUDE WOODS


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How do you find the materials, the decor, thedesigners who can help you transform your home?First, ask around. Word of mouth and personal rec-ommendations transcend most forms of advertis-ing. Architects, builders, neighbors, friends andco-workers can offer genuine advice and informa-tion about retail outlets and professional designersin the San Gabriel Valley and beyond.

“Our clients come from far away and fromright here in the neighborhood,” says DebbieKowalski, owner of Modern Lighting, in TempleCity. “Many of our clients have become friends,and they return to us over the years. Maybethey’re building a second home, or they tell otherpeople about us. Other professionals refer to us,or ask us to work on emerging properties.”



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The Modern Lighting showroom opened in1946. Debbie worked there as a high school studentin the 1970’s. The original owners were like family toher, and when the store became available in 1986,Debbie’s husband said, “Why don’t you buy it?”

They marshaled their financial resources,Debbie postponed the caesarian section thatwould bring her second daughter into the world -

and they’ve been enlightening the greater LosAngeles area for more than 20 years. When cus-tomers walk in the Modern Lighting door, theyoften ask of staff members, is this a family?Debbie says, “Yes, we are, and welcome.”

It doesn’t take two decades to develop areputation, however. Carrie Davich openedMaude Woods, Artful Living, on Holly Street in


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Pasadena seven months ago, and she’s alreadyattracted a crowd of admiring clients. Carrie want-ed to create a store full of cool, unique objects forpatrons, women especially, who love beautifulthings, but may not know where to find thembeyond the west side of Los Angeles. Clearly,she’s meeting a need in the San Gabriel Valley.

“People come into browse, or becausethey’re looking for something special for a hostessor a baby shower,” says Carrie. “Some womenwant beautiful decor, but they don’t know what todo with it. And one gentleman came here recent-ly and told me, ‘this is the only place my wife saysI can shop for her for Mother’s Day.’”

Some retail design and decor outlets pro-vide expert interior design services and consulta-tion. If you’re searching for collaboration in yourpursuit of home design and decor, seek out some-one who can keenly visualize, and help you torealize, your concepts. Paula English, owner ofFancy That, in San Marino, has learned to listencarefully to her clients.

“The first thing I do is try to get a feel for whatthe client’s home is like. Is it contemporary?Traditional? What colors schemes interest them? Ilisten carefully, and I try to steer them toward ideasthat aren’t necessarily trendy (here today, gonetomorrow), but ‘au courant.’ Ideas that reflect theevolving nature of the aesthetic marketplace.”

Tamara Kaye-Honey, owner and principaldesigner of House of Honey in South Pasadena,offers design services ranging from recovering aspecial chair to complete residential and commercialrenovations. House of Honey is an ode to Tamara’ssignature style, something she calls The NewVintage. Tamara takes joy in bringing new life to vin-tage pieces of furniture, accessories and decor.

“It’s hard to believe how you can put piecestogether in unexpected ways,” Tamara explains. “I liketo create little vignettes that are fun, sensible, surpris-ing. It might be re-lacquering and putting new fabricon a chair from the 1960s, or it might be renovating anentire house with pieces” from various decades andgenres. But the result is always fresh and unusual.


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Fresh and unusual is what it’s all about inhome design today. Specific genres have beendisplaced to some extent by more eclecticexpressions. Unique shops and design services,like those provided by Maude Woods, Fancy That,Modern Lighting and House of Honey, cater to anew aesthetic of individualism.

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ARCHITECTS

JAMES COANE & ASSOCIATESSince 1994, James V. Coane, has specialized in: custom resi-dences, estates, historic renovations and expansions, residentialand apartment interiors, multi-family residential, corporate interi-ors, retail and small commercial building design. AmericanInstitute of Architects award winners, and named Best Architectby Pasadena Weekly, their projects have been in ArchitecturalDigest and other magazines and used as locations for filming andfashion shoots. Well-versed in historical and modern architectureand design and known for attention to detail on all projects. Visitjvca.com or call (626) 584-6922.

MARBLE ARCHITECTURESince 2001, Tom Marble has worked with clients to complete avariety of projects, including the renovation of a Queen AnneVictorian, the revitalization of a neighborhood retail center and therecasting of a bland ‘60s office building as Hollywood Regency.His goal is to negotiate the territory between people and place,creating an environment that reflects the uniqueness of both. Hisown home was featured in a recent issue of the Los AngelesTimes Magazine. Visit tommarble.com

STEPHEN NUETZEL ARCHITECTS“I believe that architecture should be of its time and place; sim-ple, tactile materials used in a manner that honestly expressestheir inherent structural qualities, allowing the work to reveal itsfull potential. Architectural design should respond to all that a sitehas to offer, in a way that is at once beautiful and pragmatic, tai-lored to its user’s sensibilities and needs. Precise craftsmanshipand honest structural expression are the soul of good architec-ture.” Call (323) 254-3262 or visit nuetzelarchitect.com

BUILDERS & REMODELERS

CHELSEA CONSTRUCTIONMany homeowners now choose to upgrade current living space,rather than rebuilding the entire structure. Whether it’s akitchen/bath or complete remodel, we pride ourselves on classicdesign, maintaining the individual style of the house. Customerswork closely with owner Mark Snashall, assuring their desiredfeatures and look are achieved, while he helps direct choicestoward quality results, reflective of his finish carpentry training,commitment to quality, fine European craftsmanship and atten-tion to detail. (818) 949-4595.

GREEN/SOLAR

PHAT ENERGYWe are more than a solar company, we are a new energy compa-ny. If you are like most of our customers, you are facing increas-ing challenges with the current energy infrastructure. That’s whywe are interested in 4 principal issues: power generation at theplace of use (“distributed power”), energy efficiency, transporta-tion fueling (electric vehicles), and energy storage. Our team ismotivated to make a difference in your life! 866-797-PHAT (7428)

INTERIOR DESIGN

ASIDThe ASID Pasadena Chapter (American Society of InteriorDesigners) is hard at work planning upcoming events. Our AnnualDesigner Parking Lot Sale scheduled for Saturday, May 22nd in theparking lot of Cisco Furniture on Arroyo Parkway will be a fun dayfor the public to buy bargains. Look for more detailed information onthese events and others on the chapter website: ASIDPasadena.org

CYNTHIA BENNETT Cynthia Bennett & Associates has been a celebrated design andbuild firm for almost 30 years. They specialize in innovativekitchen and bath design, general construction, historical renova-tion, project management and interior design. With all areas ofresidential design and construction being taken care of byCynthia Bennett and Associates, Inc., each detail will be thoughtof and coordinated. Call for a consultation at (626) 799-9701.

ELLEN BAUM DESIGNInterior Designer, Ellen Baum, helps clients create spaces that aretruly theirs. She brings 36 years experience into each project. Herability to transform unworkable spaces into functional, practicaland beautiful living and working environments is amazing. Shereally listens to her clients’ ideas and requirements and incorpo-rates those along with their favorite pieces into a new, freshdesign plan. She has been published in numerous publicationsand appeared in two HGTV “Designer’s Challenge” episodes.

INTERIOR SPACES

FLOORGATE, INC.Floorgate offers premium hardwood flooring designed to keep upwith your family’s lifestyle. We offer the largest selection of colors andstyles in wood flooring, hardwoods, laminate, carpet and tile, withvirtually care-free finishes and our assurance of quality. Hardwoodfloors are incredibly beautiful, highly durable and extremely afford-able. And they’re always natural and safe for the environment. Weinstall over 50,000 square feet of flooring every week! 3350 N. SanFernando Road, Los Angeles; call (323) 478-2000.

KITCHEN TUNE-UPKitchen Tune-Up is one-stop shopping if you’re looking tochange your kitchen. A Tune-Up is a process in which existingwood cabinets are made to look as close to new as possible. Weoffer refacing, custom cabinets, bathroom vanities as well ashome entertainment centers and closets. We can add pulloutdrawers, spice cabinets, even that island you’ve been dreamingabout. We are Steve and Megan Morelock. Please call for a com-plimentary consultation at (626) 533-4402.

MARBLE AND STONELIFEOur skilled staff is ready to evaluate and address all of your stoneand concrete related needs — floor leveling, scratch and stainremoval, crack repair, grout restoration, polishing, sealing, andcolor enhancing. We offer concrete polishing, acid stain and pol-ishing, acid stain and sealing, and have extensive experience

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with all types of natural and man-made stone: marble, granite,terrazzo, travertine, limestone, onyx, sandstone, concrete,Mexican tiles, agglomerate, slate, terra cotta, flagstone, brown-stone, brick, ceramic and more. Call (877) 773-5820.

MAUDE WOODSStepping into Maude Woods: Artful Living, shoppers may feelthey’ve entered someone’s beautiful home. Owner Carrie Davichmixes new upscale furnishings with vintage and renovated sec-ond-hand treasures. Within this “home” shoppers can find aunique hostess gift for $25, a $5,000 table and a variety of beau-tiful items in between. 55 E. Holly St., Pasadena. Call (626) 577-3400 or visit maudewoods.com

MODERN LIGHTINGModern Lighting has been serving Southern California’s lightingneeds since 1946. With all types of fixtures in every price range,you’ll find what you want. If not, we do custom design. We havestocks of light bulbs to compliment your fixture and we continu-ally watch the marketplace for the best buys. Our staff hasdecades of lighting experience.. Feel free to contact us if ourservice is what you are looking for: call (626) 286-3262.

THE SOFA COMPANYSince 1998, The Sofa Company has been making the process ofpurchasing a sofa fun, fast, and simple. Along with the motto“you design it, we build it” comes the promise to make theprocess of buying a sofa enjoyable. With a new showroom at 100W. Green St., The Sofa Company now delivers the largest selec-tion of custom styles, sizes, fabrics, legs, sofa beds and more toOld Town Pasadena. Call (888) 778-7632 x412.

MORTGAGE LENDERS

WELLS FARGOThe Patsy Grant Team at Wells Fargo Home Financing meetsyour needs. Because your home is one of your biggest invest-ments, it’s important to ensure that your mortgage fits you. Thisis our specialty — helping you find mortgage solutions that meetyour current situation while complementing your long-term finan-cial goals. We will help you determine what mortgage optionswork for you, guide you through the loan process and answeryour questions. Patsy: (626) 577-3721; Jim: (626) 577-3703

OUTDOOR LIVING

GARDEN VIEW LANDSCAPESpecializing in landscaping, nurseries and pools, Garden ViewInc. can take you from a design idea to a finished, detail-orientedgarden. Garden View & their clientele are recipients of 60 awardsfrom the California Landscape Contractors Association. Theintent of the company is to provide high-quality interrelated out-door services. The synergy between having their own design-er/project managers, in-house crews, their own large nursery,and being a licensed pool builder provides for efficiency, com-petitive pricing, quality and schedule control. Call (626) 303-4043.

GAROCCO POOLSPlan for your new pool or pool remodel. The time is now to startthe process of building your new pool. Your family and friendswill thank you at the beginning of the summer as you start toenjoy the beautiful new addition to your home and yard.Garocco, Inc. is well known for their outstanding pool designand construction. 656 E. Green St., Pasadena. Call now to setup an appointment for a design consultation: (626) 359-5050 orvisit garocco.com

MOTHER MAGNOLIAA private residential landscape design and construction firmoperating here since 1999, Mother Magnolia’s passion is creat-ing an outdoor space for you to enjoy. Your outdoor spaceshould be your refuge, a place with power to rejuvenate. Ourreliable and dedicated in-house designers, experiencedmasons, irrigation specialists, and landscape technicians willmake your landscape vision a reality. Or, if you have a designprepared, we will provide construction bids. Fully bonded andinsured, 3-time winner of HGTV’s “Landscaper’s Challenge,”and a member of the California Landscape Contractors’Association, Angie’s List, and the Better Business Bureau. Call(626) 296-2617, or visit mothermagnolia.com.

SWAN POOLSSwan pools has been building quality pools for over 50 years. Weare experts at new construction, remodeling existing pools, spaadditions and difficult site construction. All jobs are designed,contracted and supervised by the owner and family. We are fullylicensed and general liability insured with the highest BetterBusiness Bureau rating and can provide referrals upon request.Please call us for more information at (626) 966-8631 or visit usat swanpoolssocal.com.

TEAK WAREHOUSEToday’s hottest outdoor trend is the outdoor living room ... afavorite for hotels & resorts for years and now available for res-idential settings. Why go to an expensive resort for the week-end when you can turn your back yard into one? Invest insomething that will bring comfort and style for the long run!Teak Warehouse boasts over 16 varied collections of deepseating, offering teak and wicker at the best prices in California.133 E. Maple Ave., Monrovia. Call (626) 305-8325 or visit teakwarehouse.com

REAL ESTATE

LIN VLACICH-SOTHEBY’S Lin Vlacich of Sotheby’s, a 25-year veteran in the real estateprofession, is known for her reputation and success as a leaderin the San Gabriel Valley brokerage community, as well as forhigh professional ethics, superior negotiating skills, innovativemarketing plans and extensive knowledge of real estate sales.Committed to excellence in representing buyers and sellersthroughout Pasadena, San Marino, South Pasadena and thesurrounding communities. Call (626) 688-6464 or (626) 396-3975or email [email protected] ■


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| ADVERTISEMENT |


WE’D NEVER GIVE UP OUR SMARTPHONES,APPS OR ANY OF THE OTHER STUFF THATCONNECTS US INSTANTLY WITH EVERYONEAND EVERYTHING WE NEED TO KNOW. BUT IFWE COULD STEER PARTS OF THE UNIVERSEBACK TO THE WAY IT WAS –– BEFORE TAINT-ED OCEANS AND ECO-SYSTEMS, BEFOREECONOMIC CHAOS AND GLOBAL UNREST ––WOULD WE EVEN WANT TO TRY?

Most people would probably say, “Yes, but it can’t be done.” Otherswould ask, “Why not?” And they’d all be right. The planet’s biggest prob-lems (like its biggest advances) have been caused by human action. Andfor each of those actions, there’s a reaction that could make even thewrongest path traveled turn in the right direction.

That’s the optimistic message of the fourth California Design Biennialexhibition, aptly themed “Action/Reaction.” It opens July 18 at the PasadenaMuseum of California Art, and it’s a groundbreaker for the institution: thefirst biennial to have a theme, the first to include architecture and the first toenlist outside curators for the show’s five categories –– fashion, graphicdesign, transportation and industrial design as well as architecture.

“Since the museum opened in 2002, our world has changed radically,”says PMCA Executive Director Jenkins Shannon. “Our economy sufferedcollapse, an election reshaped presidential politics and campaigns, oursocial connectedness exploded as many trusted institutions melted away.”

Shannon says being “green” became essential to good citizenship asenvironmental issues heated up; remaining solvent became a problem;finding products made in America became an almost hopeless quest.


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DESIGNERS’ CREATIONS FOR THE FUTURE CULL THEBEST OF THE PAST IN THE PASADENA MUSEUM OFCALIFORNIA ART’S FOURTH CALIFORNIA DESIGNBIENNIAL, OPENING THIS MONTH.

BY B.J. LORENZO

“Where does it go?” by Ellen Keith and Indhira Rojas

DESIGN

“Emerging architects and designers have responded to these challenges in waysthat may influence the future and what happens next,” she says. The biennialfocuses on a number of California talents, places their work in the context ofeveryday life and points toward solutions for all of us in the years ahead.

The exhibition’s guest curator of architecture is Frances Anderton, LosAngeles editor of Dwell magazine and host of KCRW’s “DnA: Design &Architecture.” Anderton’s section focuses on recently built public and privatespaces chosen for their “beneficial environmental and cultural effects. There areso many different forms of innovative design,” she says. But in this case, thespotlight will be on inspirational ideas selected for function more than form ––ideas that react to current economic and social needs.

The EcoCenter at Heron’s Head Park in southeast San Francisco is one of them. “It’s a beacon of idealism in a sort of toxic environment, a buildingdevoted to environmental justice,” Anderton says. The facility, used for educat-ing the public on environmental issues, is the first in its region to be 100 percentoff-grid, with solar power, alternative wastewater technology, a green living roof,wind turbines and native landscaping.

Architect Lorcan O’Herlihy’s 11-unit West Hollywood condo complex is another highlight of the show. The project was honored by the AmericanInstitute of Architects for its “airy and uplifting design,” its bold use of color(red) and, especially, the pocket park the architect designed alongside the com-plex. The condo dwellers all face this verdant splash of open space, which is also open to other residents of this densely packed neighborhood.

If you’ve ever visited a fashion museum (or a wealthy dowager’s closet),you’re likely to see vintage Chanels, Norells and Balenciagas with fabric, work-manship and style as exquisite now as when they were new, treasures that willlast a lifetime or more. Fast forward to today and Rose Apodaca, the biennial’sguest fashion curator. She has focused on a new generation of young designersattempting to achieve those same goals of fashion sustainability –– not becauseof the elitism that existed in the 1900s, but because of environmental, economicand social imperatives facing us today.

Apodaca is a pop culture critic, journalist and former West Coast bureauchief of Women’s Wear Daily. “What I find exciting, provocative –– even maver-ick –– is the new mood of designers who create in response to today’s chal-lenges, not with trendy or superficial ideas, but in more deeply meaningfulways,” she says. Use of organic textiles, for example, may be new, but it leavesmajor problems unsolved, she continues. “If you want to be really green, howabout designers who make clothes that won’t fall apart in a few weeks, clothescrafted with integrity and workmanship that will endure?”

Clothing, shoe and handbag designers she chose for the biennial repre-sent only a small segment of a larger group concerned with fashion sustain-ability, she says. Many are employing older artisans to teach younger workerstheir skills. “Of course these products are higher priced, but they’ll live long,useful lives and consumers can factor that in. “The issue of where to produceis often a matter of conscience for these entrepreneurs. Their profit marginswould be higher if they made their goods in China or Mexico rather than herein California, but they’re willing to sacrifice greater profit to enhance thegreater good.”

Will the message spread? Apodaca hasn’t a clue. “I’m hopeful it’s the start ofa shift in consumers’ consciousness,” she says.

Alissa Walker, guest curator for industrial design, writes on the subject forDwell, Fast Company and Good, among other publications. She says there hasbeen a shift in product design from its longtime focus on trendy, futuristic andeye-catching retail “objects” to categories that offer experience and interactivity.

“I chose for the show only designs that have meaningful impact, that transforma category, solve a problem or provide tremendous benefit to the user and socie-ty,” she says.

Google Maps, for example, has added bicycle routes to its webpages.“Cyclists can now input starting and ending addresses and find nearby routesfor pleasure cycling or to get them where they want to go,” she says. Better yet,the mapping tool offers turn-by-turn directions, estimated travel time, estimatesof exertion needed for hills and advisories about dangerous crossings.

Another Walker favorite is a new product designed to monitor health andfitness. “It’s really fabulous –– this tiny little black clip you attach to your clothescan track your vital functions, calories burned, can work as a pedometer or tellhow well you sleep at night,” she says. “You can sync it with your computer, totrack progress or regress. For someone with diabetes or blood pressure issues, itcan help in such a dramatic way. There’s been nothing like it to monitor healthand lifestyle.”

She offers equally ardent praise for makers of new environmentally soundcleaning solutions and laundry products. “They’ve been able to condense theproduct, reduce the contents of the bottle by basically eliminating the water andthey’ve created these tiny, adorable bottles to package them in. The product isless costly to ship to the retailer, the consumer has a smaller bottle to carry andstore –– and the environment benefits greatly from all this,” she says.

Walker believes emerging designers “are at their best when given terrify-ing, outrageous problems to solve. They want to do more than just brandingfor major corporations. They have the tools to make things visually under-standable to a large audience, and I think they’re out to help solve a lot of bigissues we face.”

Louise Sandhaus, guest curator for graphic design, describes her category as“words and pictures that make meaningful messages.” It’s a tool of communica-tion that appears on posters, diagrams –– all types of informational visuals, sheexplains, and it plays a critical role in everyday life.

“Graphic design connects people with what they urgently need to know,”says Sandhaus, who teaches at California Institute of the Arts and has her ownL.A.–based design firm, LSD. One recent favorite example is a signage projecttitled “Where Does It Go,” created in response to general confusion over whatto recycle where. “It was done by two students at California College of the Arts,and it’s essentially a little diagram –– a kind of game that led to different recy-cling bins. It helped people figure out which bin is for garbage, compost, plas-tic, paper.”

Another favorite is the proposed better bikeway signage designed by JosephPrichard for Fourth Street in Santa Monica. “He worked with the community tolearn their needs and came up with a great system for safer, more functionalroads that includes new navigation signs, with connections to Metro stops andpoints of interest to bikers,” Sandhaus says. “The goal is to encourage people touse bikes as transport and also to alert drivers that bikers are on the road.Graphic design is critical in shaping lives and public perception. Designersemerging now have the skills and ability to get the message out for the time andplace we live in.”

The Pasadena Museum of California Art hosts an opening reception for the California

Design Biennial: “Action/Reaction” on July 17 from 7 to 10 p.m. Event admission

costs $5 (free for members). RSVP by calling (626) 568-3665, ext. 14. The exhibition

continues through Nov. 1. The museum is located at 490 E. Union St., Pasadena.

Hours are Wednesday through Sunday, noon to 5 p.m. Regular admission costs $7

for adults and $5 for students with ID and seniors 65 and older (free for members and

children under 12). Call (626) 568-3665 or visit pmcaonline.org.

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BY DESIGNINSETS (clockwise from top left):Bluelounge Studio Desk, “PapillionMoonlight” by Raven Kauffman, BaldwinHills Scenic Overlook by Safdie RabinesArchitects, Linea gray and pink shoes byGeorge Esquivel, Time Travel Mart goods byStefan Bucher for 344 Design

MAIN: “Fat Fringe” by Layer (Emily Whiteand Lisa Little)

“I CHOSE FOR THE SHOW ONLYDESIGNS THAT HAVE MEANINGFULIMPACT, THAT TRANSFORM A CATEGORY, SOLVE A PROBLEM OR PROVIDE TREMENDOUS BENEFITTO THE USER AND SOCIETY.”–ALISSA WALKER

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EDUCATION&SUMMER CAMPSCooking Camp from Summer Art AcademyThe Cooking Academy invites your child to take an exciting hand’s-on culinary journey dur-ing one of our 10 one-week COOKING CAMPS this summer for ages 7 to 16! Our profes-sionally trained chefs teach campers how to read a recipe, prepare and cook healthydelicious dishes, from blueberry muffins to cheese raviolis. Camps run June 28th toSeptember 3rd in Pasadena and Duarte and are wonderful opportunities to experience thecreativity of preparing your own meals! Call (866) 507-COOK. Enroll online at summerarta-cademy.com

Delphi AcademyDelphi Academy is a K-12 school on a beautiful 10-acre campus surrounded by eques-trian trails that offers an exciting summer program of fun and enrichment. Activitiesinclude adventurous camping & day trips to the beach, aquarium, Imax, GreyhoundRescue, Castaic Lake, a wild animal show, hiking, sports, cultural theme weeks, moviemaking, urban outdoor survival week, music cafe and more. A wide range of challengingcourses include study skills, science, math, literature, and SAT & college prep. Call (818)583-1070.

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High Point AcademySummer is particularly exciting because of the wide range of classes this year. We will beoffering a number of enrichment classes including mock trial, woodworking, water games,computer games, movie making, and cinematography. Sports include golf, bowling, bas-ketball and volleyball. Arts and crafts will include painting, jewelry making, and mini-soldierpainting. We have expanded the options for incoming kindergarteners this summer as well.Call (626) 798-8989 or visit highpointacademy.org.

Huntington Learning Center The Huntington Learning Center is a nationally recognized leader in the field of improvinga child’s basic study skills through remediation and enrichment programs. Students aregiven individual attention by certified teachers using personalized programs tailored toimprove skills in a child’s trouble areas. Huntington offers individual testing and tutoring inreading, math, study skills, writing and SAT/ACT preparation to students of all ages.Parents who would like additional information, or who are concerned about a specificaspect of their child’s academic performance, are encouraged to contact the HuntingtonLearning Center in Arcadia at (626) 294-0700 or in Pasadena at (626) 798-5900.


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La Cañada Preparatory Focuses on each student’s needs through an individualized curriculum. Low teacher-to-student ratios have led to outstanding results with students learning at an acceleratedpace. Classroom work is accompanied by enrichment programs that include art, music,Spanish, computer science, physical education and the performing arts. Each campus fea-tures a state-of-the-art computer lab along with a fully equipped art room. 4490 CornishonAve. in La Cañada. Please visit thelearningcastle.com

MathnasiumMathnasium is a highly specialized learning center where kids go year-round to improvetheir math skills. Students as often as they like - for as long as they like. The goal is toenhance your child’s math skills, understanding of math concepts and overall school per-formance. At the same time, Mathnasium builds your child’s confidence and forges a pos-itive attitude toward the subject, yielding overwhelming results. Independent studies byEyeCues Education Systems found that Mathnasium students’ performance increasedmore than two letter grades in as little as three to six months. Enroll today to find out. Call(626) 510-6284 or visit mathnasium.com

UpstageUpstage is a part-time theatre arts school in South Pasadena that runs an afterschool pro-gram during the school year and a summer camp in July and August. Today, more thanever, theatre skills are vital for a young person’s development. At Upstage students learnhow to speak more clearly, move more easily, act more naturally and become self-aware.Call (626) 310-0447, visit upstageschools.com or email [email protected]. ■


EDUCATION&SUMMER CAMPS

The Camellia LoungeMeet your friends at the Camellia Lounge, a hip location in the Japanese Garden where guests

can sample signature cocktails and appetizers under starry skies. Visit Tuesday–Thursdays

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If you’ve ever suspected that heaven is actually a winery,you’re probably right. Most people in the wine business arepassionate foodies, and pleasures of the palate are part oftheir everyday life.

When Sid Stafford joined Rosenblum Cellars in the Bay Area 15 years ago, the boutique winery’s employees happily

savored a tasty tradition — sitting down together for a home-cooked lunch and a glass of wine. The Alameda-based winery

had a kitchen, so each Monday, every worker would chip in $15 to fill the refrigerator with that week’s meals, which one or

another of them would prepare. Eventually, the local health department got wind of the fact that they were, in essence,

operating a commercial kitchen without a license. So lo and behold, they took the cooking outdoors. Stafford was so natu-

rally savvy about barbecue that he kept getting asked to do the cooking.

Now Stafford is king of the grill at Rosenblum, where he works as the facilities manager and maintains the winemaking

equipment. Over the years, the company has outgrown its homey lunches, but Stafford still does the honors when there’s

something special to celebrate, like a quarter with no injury-related work losses. With more than 600 injury-free days behind

them, winery employees have enjoyed quite a bit of Sid’s barbecue. “In September, after two years of no work-loss injuries,”

he says, “we’ll probably cook a pig.”

Why is barbecue held in such high regard at Rosenblum?

Because the winery’s specialty is red Zinfandels and Rhône varietals, and its 25 different Zins and food prepared on the grill are

indeed a match made in heaven. “Barbecued meats and vegetables are smoky and can handle a big, fruity wine,” Stafford says.

The winery’s founders, veterinarian Dr. Kent Rosenblum and his wife Kathy, launched the company in 1978, and during

the next decade, red Zins were out of style; most Zin grapes grown in California were used in blush wines, says current

MERRIMENT

Secrets of a Winery’s Grill Master ROSENBLUM CELLARS’ SID STAFFORD MANS THE GRILL AT THE ALAMEDA WINERY,WHERE RED ZINFANDELS AND BARBECUE GO TOGETHER LIKE BEES AND HONEY.

BY IRENE LACHER



winemaker John Kane. Rosenblum sourced grapes from mountainside, head-

pruned, old vines planted by early immigrants in Napa, Sonoma, Santa Barbara,

Paso Robles and beyond, and he paid for the extra labor involved in making his

Zins red.

“He likes fruit-forward wines,” says Kane. “Zinfandel can be drunk young. It

has vibrant acidic red fruits, dark fruits, spiciness associated with it. It really pops

in your mouth. It’s not something you lay down for 20 years. You can drink it three

to four months after bottling, and it’s a nice fresh, clean wine.”

Rosenblum’s quest to fine-tune the winemaking process has resulted in an

arsenal of barrels from 55 different coopers in the U.S., France, Russia, Hungary

and Australia and more than 30 strains of yeast from around the world. And with

his top sellers scoring more than 90 points in wine reviews, he sold the company

for $105 million in 2008 to Diageo Chateau & Estate Wines, one of the world’s

largest beverage makers.

Highlights include Rockpile Road Zinfandel ($35), made from grapes grown in

volcanic red soil above Lake Sonoma; Rosenblum’s flagship wine earned 90 points

in the Oct. 21, 2009, issue of Wine Spectator Insider, which said, “Ripe and lush, this

is loaded with zesty lingering flavors of licorice that follow aromas of black raspberry,

pepper and toasty sage.” Also noteworthy is the Monte Rosso Reserve Zinfandel

($45), which is made with grapes grown on the Sonoma side of Mount Veeder; Wine

News declared the 2006 vintage one of the “Top 10 Zinfandels of the Year” for 2008.

The winery, a few steps from the Alameda-Oakland Ferry terminal, opens its

doors periodically to wine club members and the public for fetes filled with wine

tastings, music and barbecue. For the upcoming schedule and online shopping,

visit rosenblumcellars.com. AM


MERRIMENT

Grill Master Sid’s Secret Recipes

Also a world traveler and photographer, Stafford cooks by

instinct, so he isn’t wedded to recipes with precise measure-

ments. It’s probably better to throw caution to the winds and be

as willing to experiment as he is.

That’s how he arrived at his ideal barbecue rub base after

starting his reign at the grill using Paul Prudhomme’s K-Paul’s

Magic Barbecue Seasoning. “I used it for a long time and got

bored with it, so I started changing it,” he says. “I’m really fond

of paprika, and there are so many different paprikas out there.

I like their earthiness and fruitiness; you can get smoky Spanish

paprika and sweetness from Hungarian paprika. Like with salmon

— you can just do a light dusting with paprika and salt, and

that’s all you need. Just keep it simple, but if you want to make it

complicated, you can go crazy with it.”

Stafford also recommends customizing the rub for your meal.

“You just have to experiment with different herbs and spices and

find out what you like. Sage and rosemary are great with poultry,

and herbs of Provence with lavender is great with lamb. For fish,

you have dill and mustard.” He also suggests ground coffee with

beef. For best results, barbecue over charcoal.

GRILL MASTER SID’S PORTUGUESE CHICKEN(FRANGO NO CHURRASCO)

SID’S BASIC RUBSid says ingredients are listed indescending order of volume – inother words, sea salt is the mostplentiful and black pepper is theleast. Calibrate amounts to yourtaste, and try to use organicingredients wherever possible.Sea saltPaprika Granulated garlicSugarMustard seedsGranulated onionBlack pepper

INGREDIENTS

METHOD1. Butterfly the chicken and place it in a plastic bag with the salt and garlic.

Squeeze the lemons and add the juice and rinds. Marinade overnight.2. Rub the salt off the chicken and dry it. Coat with olive oil and place on the grill,

skin side up. Lay the rinds and rosemary sprigs on top of the chicken. Coverand cook on high-medium heat (without flipping) for an hour, until the skin getsbrown and crusty.

1 whole chicken2 tablespoons sea salt4 cloves garlic

3 whole lemons 3 tablespoons olive oilA few sprigs of fresh rosemary

GRILL MASTER SID’S SMOKED SALMON

INGREDIENTS

METHOD1. Soak the planks in water overnight. Leaving skin on, coat filets with olive oil

and place on plank skin side down. Lightly dust fish with sea salt, whole mustard seeds and a bit of dried dill.

2. Set smoker at 250 degrees and smoke fish for about 2 hours. Serve on the plank.

Salmon filetsExtra virgin olive oilCherry or alder wood planks

Sea saltWhole mustard seedsDried dill

A FRIEND AND I WERE PIPE-DREAMINGRECENTLY ABOUT OPENING A NEIGHBOR-HOOD BISTRO. WE UMMED AND AAHEDABOUT WHAT KIND OF FOOD WE’D SERVE,THE TYPE OF BUILDING IT WOULD OCCUPYAND HOW WE WOULD RUN IT. WE BOTHAGREED ON ONE THING IN PARTICULAR: ASOWNERS, WE WOULD HAVE TO BE THERE ALLTHE TIME. EVERY RESTAURANT NEEDS A WEL-COMING FIGURE THAT GREETS YOU ANDTREATS YOU AS THOUGH YOU ARE A GUEST IN HIS OR HER HOME. CLEARLY THISIS A PHILOSOPHY SHARED BY DAVIDJOHNSON, THE AFFABLE OWNER OF DISHBISTRO & BAR IN OLD PASADENA.

Dish is tucked into a nice brick-walled space with lofty

ceilings and a big bar in the corner to which regulars, of which

there seem to be plenty, can cozy up for a glass of wine. A

dark wood banquette lines another wall, and rows of bistro

tables are packed with chatting diners by 7 o’clock on a

Tuesday night. Johnson is bobbing around and greeting din-

ers, chatting to regulars at the bar. The next thing to greet me

at my table is a slab of moist, fluffy, homemade focaccia with

a bowl of chunky pistachio pesto. That’s a great start.

The chef, Job Carder, was enlisted by Johnson on a visit

to the now-shuttered Manzanita Restaurant in the Sonoma

County foodie capital of Healdsburg. Carder had been at

Manzanita since 2007, after a career at some of Los Angeles’

most popular restaurants, including Café Bizou and La Scala.

In Sonoma, he’d developed a love for the region’s rich abun-

dance of wild seafood, seasonal produce and farm fresh meats. When Johnson

offered him the chance to bring that passion back to Southern California, he

jumped at it. The menu at Dish, revolving as it does around these ingredients,

wouldn’t look out of place on any Sonoma tablecloth.

Hog Island Oysters, from Tomales Bay north of San Francisco, are served with

a Bloody Mary sorbet and Champagne mignonette. Popping one near your nose is

like that moment when you step out of the car next to the ocean on a cold morn-

ing. Santa Barbara spot prawns are in season, and here they sit in all their ruddy

glory in a broth spiced with chili oil, with pea tendrils and plump, sweet fresh

English peas. You should ask for another slab of bread to mop up the sauce.

House-made lobster ravioli is delicate but headily fragrant with Perigord truffle

shavings; a brandied lobster “bisque” sauce provides a rich velvety coating that

will have you scraping your fork over the china so as not to waste any of it. Had I

been dining alone, I might have surreptitiously run a finger around and licked it.

Half a braised Jidori chicken came in a delicious jus, bedecked with tiny baby

vegetables. Soft globs of half-melted garlic cloves nestled under the skin. If you’re

on a date, make sure you share this dish, just to be on the safe side.

Carder is a big proponent of the “slow food” movement, which promotes

regional cuisine made with locally farmed produce and livestock. He makes his

own charcuterie for the restaurant. These are the kinds of touches that you almost

trip over in Sonoma, but less so in Southern California. At Dish, you can eat a

charcuterie plate of house-made lamb terrine, duck prosciutto and a torchon of

foie gras with some grilled bread. I had slivers of the duck prosciutto with straw-

berries, drizzled with 25-year-old balsamic vinegar.

Strawberry shortcake with vanilla cream and a crisp shortcake bonnet was

something I didn’t think I could manage, but the berries were so juicy and sweet, it

would have been churlish not to at least try.

Service was friendly, efficient and I was allowed to nurse a glass of rosé for

two hours without being pressured to glug it down and order more. In the corner

of the bar, a television was beaming a baseball match. Normally, I’d resent its

presence, but here it looked at home, unintrusive. A group of regulars sat watch-

ing, sipping their wines, slapping shoulders as they chatted, clearly feeling at

home. And that’s the best compliment that David Johnson and the staff at Bistro

could ask for. AM

DINING

Let’s DishAT DISH BISTRO & BAR, YOU CAN ENJOY THE COMFORTS OFHOME –– PROVIDED YOU LIVE IN A WORLD FOODIE CAPITAL. BY BRADLEY TUCK

Duck confit

Mini booyaDish Bistro & Bar53 E. Union St., Pasadena(626) 795-5546Dishbistroandbar.com

Tuesday through Thursday:11.30 a.m. to midnight

Friday and Saturday: 11:30 a.m. to 1 a.m.

Sunday: 4 to 11 p.m.

Closed Monday

PHOT

OS: V

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TASTE


Savoring Szechwan SalubrityFORTUNE CHINESE CUISINE PROVIDES RARE TREATSBY DAN O’HERON

This unique restaurant provides all the positive indulgences of which taste in refinedChinese food is susceptible—but does so in a very healthy manner—a quality not oftenshared by others in the business.

As the delicious color and aroma of an entree for two like beef with broccoli reaches theeye and the nostrils, it presages a grand taste, despite the fact that it contains only 22Ocalories and 1.5 grams of saturated fat.

While the kitchen builds on the rich, ageless traditions of classic cuisines fromSzechuan, a province tucked away in the southwestern corner of China—yet operatesunder optimal modern health guidelines—you’d think the chefs are wearing lab coatsalong with their slippers, silk pantaloons and toques.

It’s remarkable that most every healthful dish seems to match the taste standards setby Chinese Mandarins, once the country’s tradition-conscious high officials and aristo-

crats. Today’s huge, variegated Fortune menushould please the fussiest palates of the man-darins of Greater Pasadena.

While the kitchen offers classic “kung pao”shrimp that goes “pow” with Szechuan hot sauce,it balances the books with a hot and spicy orange

flavor shrimp of 150 calories and one gram of saturated fat. Other light dishes that are bothflamboyant and bold include a steak—filet mignon, a cut of meat seldom found in Chineserestaurants—with just 370 calories, five grams of saturated fat. A specially brewed soysauce reduces the level of sodium in most dishes by 40 percent.

Although located on Pasadena ’s exclusive Raymond Avenue Restaurant Row, theprices invite the hoi polloi. At lunch, there are a score of specials that include soup, eggroll, entree and a pot of tea, for only $6.90, tax included. ■

QUADRUPEL35 N. Arroyo Pkwy., Pasadena(626) 405-0830

CUISINEChef Levoe puts a new spin on French bistro food. Servingover 60 eclectic wines and a late night menu featuring our"Nordli" Burger, there is definitely something for everyone.

DINERS’ FAVORITES1. Roasted bone-marrow salad with pancetta vinaigette

($11)2. Honey-braised pork shank with parsnip potato puree

($19)3. Croissant bread pudding with flambeed bananas ($7)

VIBEA quiet, romantic spot during the early hours of the week,but a fun and festive restaurant in this Old European set-ting surrounded by wall to wall mahogany wood.

PRICE$$$$$

CLEARMAN’S NORTH WOODS INN7247 Rosemead Blvd., San Gabriel(626) 286-8284. clearmansrestaurants.com

CUISINEFrom juicy hamburgers to tender filet mignon to freshseafood, fans get all the fixin’s: enormous baked potatoes,signature cheese bread, tangy red cabbage slaw andcreamy blue-cheese green salad.

DINERS’ FAVORITES1. Cheesebread Sliders ($7.95)2. Fried Chicken Dinner ($19.95)3. Australian Rock Lobster Tail

& Filet Mignon Supreme ($49.95)

VIBEGenerations of Southern Californians have headed to thissnowcapped dining destination for its hunting lodgeambiance, sawdust on the floor and lumberjack-sizedportions of fun and food.

PRICE$$-$$$$$

THE COUNTER BURGER140 Shoppers Lane, Pasadena | (626) 440-1008 12117 Ventura Blvd., Studio City | (818) 980-0004Thecounterburger.com

CUISINEThe extensive list of fresh mouth-watering ingredientsallows you to build your own gourmet burger. Our312,120+ different combinations make every burger asunique as each customer. Rarely is the same burger madetwice in one day.

DINERS’ FAVORITES1. Counter Burger ($10.50)2. Old School ($8.50)3. Unique Veggie ($8.50)

VIBENot the classic burger joint. A fresh era of industrial decor,laid back vibe, today’s music, and burger options onlylimited by your imagination. Happy Hour 3:30–6:30 M–Ffeaturing 1/2 off starters excluding mini-burgers & $1 offbeer/ wine.

PRICE$$$$$

FORTUNE CHINESE CUISINE60 N. Raymond Ave, Old Pasadena(626) 577-1888

AVERAGE PRICE PER ENTREE: $ (UP TO $10) | $$ ($11–15) | $$$ ($16-25) | $$$$ ($25+)

PHOT

OS: E

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(For

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Cui

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Ugo’s Café: A Treasure in Sierra MadreGOURMET ITALIAN CUISINE WITH CHARM FOR DESSERTBY DAN O’HERON

Guests here will have you believe that it’s Italian cookery, not French, that is the standardby which all other cuisines are measured. But perhaps it’s the young Italian’s ties to“mamma mia” that make the difference.

While most boys who tug on their mother’s apron strings often grow up to be Oedipuswrecks in their own kitchens, Chef Cesare Grossi loved to watch his mother cook at hishome in Rome and relives the memory today in Sierra Madre.

“An outstanding cook,” said Grossi, “mother used to walk to an open-air market every-day to buy fresh vegetables, and later at other markets, hand-pick cheese, meat and fishfor our dinner.” Said Sherry, his wife and co-owner, "We’ve built Ugo’s menus on his moth-er’s ethos: fresh quality ingredients, prepared from scratch — no shortcuts.”

All Ugo’s dishes taste like they come directly from farm to fork – except for the arti-chokes,.an Italian specialty. After the rough outer leaves of this flower bud are snapped off,

the stem, with choke, is braised in olive oil andspices and shipped from Italy in a can. “You can’tmake them any better,” said Sherry.

While hand-me-down fish dishes are Ugo’sforte, nothing smacks more of mother Grossi’sinspiration than the lasagne entree. Stratified by six

tiers of rich semolina, interspersed with layers of sweet ricotta, buttery mozzarella andaged Parmigiano — all immersed in a meaty Bolognese sauce – it melts in your mouth, lit-erally. Priced at $15.99, like all entrees, it comes with salad and house-baked bread.

With 12 tables, and an intimate bar crannied in a room marked with family-and-friendmemorabilia, plus fine wines, and a romantic classical Spanish guitarist on weekends,Ugo’s charm fits the picture of Sierra Madre — a toy town under glass, defended from allcalamities and cares. ■

NEW MOON RESTAURANT & BAR2138 Verdugo Blvd., Montrose(818) 249-4393newmoonrestaurants.com

CUISINENew Moon’s contemporary take on classic Chinese cui-sine is a happy balance of traditional asian flavors andfresh ingredients that have been re-imagined for contem-porary tastes. Impressive wine list and a full bar.

DINERS’ FAVORITES1. Chloe Shrimp ($14.95)2. Filet of Sole in a Blackbean Sauce ($13.50)3. New Moon’s Dragon Beef ($12.95)

VIBECasual, yet sophisticated atmosphere and attentive servicehas gained Zagat-rated New Moon a dedicated following.The newly opened bar has already proved a popular spotwith special happy hour drink prices and menu.

PRICE$$$$$

PLATE 382361 E. Colorado Blvd., Pasadena(626) 793-7100Plate38.com

CUISINEComfort food with a twist! A few mouth-watering entreesinclude Brioche French Toast, Slow Roasted Baby BackRibs & a Smoked Mozzarella Burger. Open for breakfast,lunch & dinner & til 1am Fri & Sat. Serving Peet’s Coffee.

DINERS’ FAVORITES1. Brioche French Toast ($8.50)2. BBQ Short Rib Sandwich ($10)3. Mushroom Burger ($9.50)

VIBEEat a quiet breakfast out on the patio or come for dinner &drinks while listening to live music! Upbeat, entertaining,amazing food! Open daily. Sun–Thurs 6am–10pm, Fri & Sat6am–1am.

PRICE$$$$$

ZUSHI RESTAURANT133 W. California Blvd., Pasadena (626) 578-9191ZushiRestaurant.com

CUISINEZushi does Western Sushi, the increasingly popularfusion sushi of North America. Fueled by invention ofthe California roll, a wide variety of popular rolls hasinvolved since.

DINERS’ FAVORITES1. Baked Salmon roll ($10.95)2. Pepper sheared tuna sashimi ($12.95)3. Spicy Tuna Salad ($9.95)

VIBE“Zushi is a subtle harmony of great food, good service andcontemporary décor. Once experienced, this charmingsnuggery is yours forever.”

PRICE$$$$$

UGO’S CAFE74 W. Sierra Madre Blvd.,Sierra Madre(626) 836-5700

AVERAGE PRICE PER ENTREE: $ (UP TO $10) | $$ ($11–15) | $$$ ($16-25) | $$$$ ($25+)

T H E F L A V O R S O F A R R O Y O


2 Medium-Sized Avocados (Ripe)1/4 Salsa (I Prefer Pace "Medium")1-2 Serrano Chili Peppers1 Large Lime (Juiced)1/4 Tsp Garlic Salt1/4 Tsp Onion Powder1/2 Tsp Santa Fe Smoked Olive Oil

c e l e b r a t i n g f o o d & l i v i n g w e l l

SMOKIN’ GUACAMOLE

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Cut the avocados in half and scoop the avocadointo a bowl (discard the peel and seed). Coarselychop the serrano chili peppers (remove the seedsfirst, if you prefer a mild guacamole) and addthem to the bowl with the other ingredients. Fora smoothly blended guacamole, mash the avocadoswith a fork as you mix the ingredients thoroughly.For a chunky guacamole (as I prefer it), mix theingredients instead of mashing them completely (Iprefer the avocado to be in marble-sized pieces).

Serve immediately with your favorite corn chips.


I like sailors.

Not in a hot-to-trot, looking-for-action way. In a profes-

sional culinary-instructor way.

I mention this because I have just returned from 10 days

aboard the U.S.S. Philippine Sea (CG 58), a guided missile

cruiser where I was invited on board to train its cooks and

participate in New York City’s Fleet Week. This is my eighth

training trip for the Navy, but the first time that I was attached

to such a nice (and handsome) group of sailors. They were

professional, conscientious, polite, respectful, fun and eager

to learn. (The handsome part is probably because they were

dressed up most of the time. I may not have felt that way if

I saw them in real life, say, buying diapers at Costco.)I feel strangely at home on board Navy vessels. Perhaps it’s because cooks in

a kitchen, like sailors on a ship, are confined to small workspaces, rarely see the

light of day and must accomplish repetitive, tedious tasks. Or maybe it’s because

the great Auguste Escoffier (king of chefs, chef of kings… look him up, people)

modeled his kitchen brigade system on the military.

The brigade is a kitchen hierarchy, with each station assigned to a specific

taskmaster, such as saucier, garde manger, poissonnier, etc. The brigade is not seen

much in American kitchens, but we borrow from it here and there. For instance, most

fine restaurants employ a sous chef, who is essentially the XO (executive officer) of

the kitchen. (You may be familiar with the brigade if you have seen the movie

Ratatouille. And now, Escoffier is turning in his grave as I mention him in the same

paragraph as an animated rat. Of course the dead Escoffier reads this column.)

Yes, we are kindred spirits, the sailors and I.

So off I flew to Norfolk, Virginia, to meet up with the ship. Super Navy Perk

No. 1 is getting picked up at the airport by high-ranking sailors in khakis. Everyone

thinks you’re a big shot. I am confident that, at the sight of my escorts, my fellow

passengers felt bad for treating me like doo doo on the flight, seated as I was in

the very last seat on the aisle, where it is perfectly acceptable to bump me, elbow

me and casually lean on my seat as you wait in line for the lavatory. (And feel free

to speak loudly to strangers about your pregnant cousin’s foot trouble. Yep, I’d

much rather listen to that than to the movie.)

From Norfolk, the ship set sail for a five-day test drive after being upgraded with

the latest technology. Super Navy Perk No. 2 was getting to see the combat control

center, which closely resembles NASA’s mission control, only it’s darker, rocks back

and forth and has better-looking nerds. Super Navy Perk No. 3 was visiting the bridge,

where they let me steer. (Just relax! It was for only a couple of minutes. I didn’t run her

aground or anything. It was like when I was 9 and my dad let me sit on his lap to steer

the Ford LTD. Hard to believe I’m not running Daytona with training like that.)

The real reason I was there was to improve the galley’s culinary skills. The

culinary specialists (CS’s) were a great group, eager to rejuvenate their Navy

menus. They had lots of requests for recipes and demonstrations, so the first five

days were non-stop cooking, trouble-shooting and fitting lessons in between meal

prep. Few chefs I know could hack the schedule these sailors keep. When they

leave the Navy, they will be better prepared for restaurant life than most culinary

school graduates. Sure, they may not know how to make rillettes de lapin (yet), but

they will never shudder at a 15-hour workday. (Super Navy Perk No. 4 is that at the

end of a long day I sleep like a baby. Sleeping while underway is like being in a

KITCHENCONFESSIONS

Sea Salt SEASONING FLEET WEEK WITH THE SALT OF THE EARTH: A CULINARY PRO PUTS A BRIGADE OF NAVY GALLEY GUYS THROUGH THE PACES.

BY LESLIE BILDERBACK | PHOTOS BY TERI LYN FISHER



KITCHENCONFESSIONS

giant cradle. Plus, a week after being home I can still occasionally feel the rocking.

Actually, this might be more of a disorder than a perk.)

The night before we arrived in New York, we held an Iron Chef competition.

Ten teams from all over the ship were invited to the galley and given an hour to

create a dish using specified ingredients. It was a hoot. The results were (mostly)

terrific. (I learned that boot camp does not include a unit on rice cookery. FYI, you

need to add water.) I served as a judge along with the CO (commanding officer),

XO, CMC (command master chief) and SUPPO (supply officer). I think the event

brought new appreciation for the galley (or at least made the other sailors thankful

for the jobs they had).

The next day, after an awesome parade of ships into New York Harbor (Super

Navy Perk No. 5 is sailing past Lady Liberty while manning the rails), I took the cooks

on a culinary tour of the Big Apple. Our first stop was the James Beard House. These

young men had barely heard of Julia Child, let alone James Beard, and I was worried

they would be bored. But the staff gave us a warm welcome and a fascinating tour.

When the sailors learned of Beard’s impact on American cooking and realized the

number of world-class chefs who had stood at his stove, they were impressed. The

James Beard staff was impressed by the sailors too. (Super Navy Perk No. 6 is all the

warm attention. The sailors were repeatedly stopped and thanked for their service.)

Afterward we walked through Greenwich Village to Chelsea Market, stopping

to shop at various specialty food stores. That week sailors swarmed all over New

York… except Greenwich Village. I am confident ours was the first group of sailors

that neighborhood had seen since the Village People. Still, they were showered

with thanks and random free stuff, including hot dogs, beer and T-shirts. (That is

Super Navy Perk No. 7.) I had hoped to get them into the Food Network studio,

but the doorman was apparently a communist and had no love for the boys in uni-

form. So instead, we watched baguette production through the window at Amy’s

Breads, shopped for truffle oil and dried mushrooms at an Italian grocer, ogled the

shelves of an international spice purveyor, drooled over beautiful fresh produce

and fish and bought too many cooking gadgets.

Our day ended with the royal treatment at the French Culinary Institute, which

is surely the cream of the culinary school crop. The sailors were in awe. Their

future in culinary school was the main topic of conversation as we headed out to a

Mets game. (Super Navy Perk No. 8 — free tickets to stuff.) We got back to the

ship just before curfew and, despite my credentials, the Marines thought the

sailors were trying to smuggle me on board. (Me! I look like their moms. I am old

enough to be their moms. I am quite possibly older than some of their moms.)

The next day was spent preparing for a reception of 300 guests, featuring the

Navy band, bagpipers, a silent drill team and lots of speeches from admirals and

commanders. The helicopter hangar bay served as our buffet line, festooned with

banners and flags. We even had an American eagle ice sculpture (which, for future

reference, is best disposed of after such an event by tossing overboard). The day

was spent carving fruit, arranging platters, decorating cakes, poaching seafood

and roasting meat to perfection.

A ship’s galley is not built for such an event, but as any caterer can tell you, it

is not the venue but the organizational skills that count. The event went off without

a hitch and, to top it off, two admirals gave me their coins (Super Navy Perk No. 9

is collecting coins. Ships and sailors have personalized coins that are exchanged.

I have amassed a nice little collection, including a coin from the secretary of the

Navy, which I like to brag about. I am told that whoever has the highest-ranking

coin at the bar gets a free round. I have never witnessed this personally, mind you.

I am strictly business.)

All in all it was a successful trip. I showed them some useful skills, and they

impressed the heck out of me. They were sweet and fun and smart and, with

proper care and feeding, will grow into a fine batch of culinarians. I thank my lucky

stars (and my patient family) that I got the opportunity to meet them. That was

Super Navy Perk No. 10.

Leslie Bilderback is a certified master baker and chef, a cookbook author and a former

executive chef of Pasadena’s California School of Culinary Arts. A South Pasadena

resident, Bilderback teaches her techniques online at culinarymasterclass.com.

AM

RED, WHITE ANDBLUEBERRY BARS Celebrate America on July 4 with this nutty, fruity, cheesy-cake treat. It tastes great with any ripesummer fruit, including peaches, cherries and plums. Share them with friends on IndependenceDay or, better yet, bake them for your favorite sailor or soldier.

INGREDIENTS

METHOD1. Preheat oven to 350˚. Coat a 9x13-inch baking dish with pan spray. In a large bowl, mix togeth-

er oats, flour, brown sugar, walnuts, baking soda and salt. Add melted butter and stir to mois-ten. Press into prepared pan and bake 10 minutes, until lightly browned.

2. Beat together cream cheese and sugar until smooth. Mix in eggs, one at a time, and add vanil-la, then flour. Spread on top of crust. Distribute berries evenly across the surface and pressgently into cheese. Bake 15 to 20 minutes, until cheese is set and just begins to brown. Coolcompletely, then chill at least 2 hours before cutting and serving.

Celebrate America on July 4 with this nutty, fruity, cheesy-cake treat. It tastes great with any ripesummer fruit, including peaches, cherries and plums. Share them with friends on IndependenceDay or, better yet, bake them for your favorite sailor or soldier.

INGREDIENTS

METHOD1. Preheat oven to 350˚. Coat a 9x13-inch baking dish with pan spray. In a large bowl, mix togeth-

er oats, flour, brown sugar, walnuts, baking soda and salt. Add melted butter and stir to mois-ten. Press into prepared pan and bake 10 minutes, until lightly browned.

2. Beat together cream cheese and sugar until smooth. Mix in eggs, one at a time, and add vanil-la, then flour. Spread on top of crust. Distribute berries evenly across the surface and pressgently into cheese. Bake 15 to 20 minutes, until cheese is set and just begins to brown. Coolcompletely, then chill at least 2 hours before cutting and serving.

1 cup rolled oats3/4 cup all-purpose flour1/3 cup brown sugar1/4 cup walnuts, chopped1/4 teaspoon baking soda1/4 teaspoon kosher salt6 tablespoons (3/4 stick) unsalted butter, melted

2 (8-ounce) packages cream cheese, softened3/4 cup sugar2 tablespoons all-purpose flour2 eggs1 teaspoon vanilla extract1 pint fresh raspberries1 pint fresh blueberries

1 cup rolled oats3/4 cup all-purpose flour1/3 cup brown sugar1/4 cup walnuts, chopped1/4 teaspoon baking soda1/4 teaspoon kosher salt6 tablespoons (3/4 stick) unsalted butter, melted

2 (8-ounce) packages cream cheese, softened3/4 cup sugar2 tablespoons all-purpose flour2 eggs1 teaspoon vanilla extract1 pint fresh raspberries1 pint fresh blueberries


HAPPY MUMMIES’ DAYJuly 1 — The world premiere of “Mummies of the World”opens at the California Science Center. The exhibit blendsstate-of-the-art science, culture and history in a never-before-seen display of mummies and artifacts from South America,Asia, Oceania, Egypt and Europe, including an Egyptian antiq-uities gallery with mummies and objects dating back to 6,500BC. Other items include the oldest infant mummy ever discov-ered, the first presentation of an entire mummified family, an

ancient friar from the Sicilian catacombs and more. The exhibition runs through November. The California Science Center is located at 700 Exposition Park Dr., Los Angeles. Call(323) 724-3623 or visit californiasciencecenter.org.

A GEM OF A SHOWJuly 2 through 4 — The International Gem and Jewelry Show comes to the PasadenaConvention Center Friday through Sunday. Industry professionals and consumers canview and purchase a large selection of diamonds, silver, gold, rubies, watches, earrings,necklaces, rings and more. Onsite sizing, repairs, setting and jewelry cleaning are offeredat affordable prices. The show runs from noon to 6 p.m. Friday, 10 a.m. to 6 p.m.Saturday and 11 a.m. to 5 p.m. Sunday. Admission costs $8 (free for children under 2).The Pasadena Convention Center is located at 300 E. Green St., Pasadena. Visit intergem.com.

SALUTING AMERICA AT THE ROSE BOWLJuly 4 – “Americafest 2010,” the Rose Bowl’s annual 4th of July celebration, offers a chum-my way to celebrate the holiday with family and friends. Festivities begin at 2 p.m. with theopening of the Family Fun Festival and Food Court in Area H. Later, the celebration movesinside the stadium, with Drum Corps International performances by five units and a militarytribute starting at 7 p.m. At 9 p.m., Southern California’s biggest fireworks display closesthe day’s activities. Tickets cost $13 (free for children ages 7 and under and active militarypersonnel with ID). The Rose Bowl is located at 1001 Rose Bowl Dr., Pasadena. For tickets, call Ticketmaster at(800) 745-3000; for information, visit rosebowlstadium.com.

MUSIC AT THE ZOOThe LA Zoo hosts “Music at the Zoo” in July and August,benefiting the Greater Los Angeles Zoo Association’s effortsto fund exhibits and activities:July 9 — World Music Night starts at 6 p.m., with JohnBilezikjian (Middle Eastern), the Marieve Harrington Band(French), Billy Mitchell Presents World Music featuring MarisaKosugi (Japanese), “Cui Cui” Rangel (Mexican), Incendio(Latin salsa), Paddy’s Pig (Irish), Espino (Latin) and MasangaMarimba, pictured, top, (Zimbabwean). July 23 — Classic Rock Night, starting at 6 p.m., featurestribute bands playing the music of iconic rockers. The lineupis Cubensis, pictured, bottom, (Grateful Dead), The Heist(music of The Doors, Led Zeppelin, The Who and CreedenceClearwater Revival), We Are the Eggmen (The Beatles), BadAnimals (Heart), Heartache Tonight (the Eagles), On the Rocks(the Rolling Stones, Bad Company and Jimi Hendrix) andDavid Vito Gregoli & the Moulin Bros. (James Taylor, America,

Crosby, Stills & Nash and Dan Fogelberg). Admission costs $16.50 for adults ($12.50 for GLAZA members) and $10.50 for childrenages 6 to 15 ($7.50 for GLAZA members); free for children 5 and under. The Los Angeles Zoo is located at 5333 Zoo Dr., Griffith Park. Tickets are available at the zoo,by calling (323) 644-6042 or by visiting lazoo.org/mitz/.


A HIGHLY SELECTIVE PREVIEW OF UPCOMING EVENTS

COMPILED BY JOHN SOLLENBERGER

THE LIST


Descanso Gardens offers a summer jazz program, “The Evolution of American Jazz,”from 5:30 to 7 p.m. Thursdays through July:July 1 — Robert Kyle plays Brazilian jazz.July 8 — Mitchell Long sings in Portuguese, performing Latin and Brazilian jazz. July 15 — Reynolds Brothers with Ralf Reynolds perform classic Tin Pan Alley jazz.July 22 — Kenny Sara performs New Orleans blues and gospel. July 29 — Kristin Korb (pictured) plays “California Cool” jazz.The concerts are free with Descanso admission. Descanso Gardens is located at 1418 Descanso Dr., La Cañada Flintridge. Call (818) 949-4200 or visit descansogardens.org.

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tunes from West Side Story, Ragtime and The Lion King. Broadway singers Lisa Vromanand Doug Labrecque are featured vocalists. Music Director Rachael Worby conducts.Gates open for picnicking at 5:30 p.m., and the concert starts at 7:30 p.m. Ticket pricesare $25 to $90 for adults, $10 for kids under 14. The Rose Bowl is located at 1001 Rose Bowl Dr., Pasadena. Call (626) 793-7172, ext. 16, for tickets or visit pasadenasymphony-pops.org.

CRUISING BRAND BOULEVARDJuly 17 — The 17th annual Glendale Cruise Night Car Showand Street Party takes over Brand Boulevard in downtownGlendale from 5:30 to 10:30 p.m. More than 450 pre-1979classic cars and trucks will be on display. Classic rock will rulethe night, with Chubby Checker, the hit singer who inventedthe Twist, headlining the bill. This year marks the 50th anniver-sary of the dance and, during the event, dancers will try to seta Guinness Book World Record for the most people doing the

Twist at one time. Other scheduled acts include Surfin’ Safari, “The Ultimate Tribute to theBeach Boys,” and The Icons, with former members of The Standells, The Troggs,Quicksilver Messenger Service and We Five. Returning as emcee is KRTH-FM (101.1) DJBrian Beirne.Call (818) 548-6464 or visit glendalecruisenight.com.

GLENDALE OPENS WIDE TO ART LOVERSThe city of Glendale hosts its sixth annual Open Studio Tour, as dozens of local artists andart organizations open their doors to the public. July 18 — A public opening reception runs from 3 to 5 p.m. at Brand Art Galleries.July 24 — The self-guided Open Studio Tour runs from noon to 6 p.m. at various loca-tions around Glendale. Brand Art Galleries is located at 1601 W. Mountain St., Glendale. Visit glendalearts.org or call (818) 548-2780.

COOL CARS SHINE AT CONVENTION CENTERJuly 24 — The Specialty Equipment Market Association (SEMA) presents its annual“Show ‘N Shine” car show from 10 a.m. to 4 pm. at the Pasadena Convention Center.More than 150 vehicles –– including hot rods, classics, muscle cars, special-interestvehicles and trucks –– will be on display. Award-winning automotive designer ChipFoose, returning as grand marshal, will display vehicles from his personal collection.To show your car, sign up at sema.org/shownshine. The $75 vehicle entry fee includes aT-shirt and a chance to win four nights’ hotel accommodations for the trade-only SEMAshow in Las Vegas. Proceeds benefit the children’s charities Childhelp and VictoryJunction Gang Camp. Admission costs $5 for adults (free for children 12 and under).The Pasadena Convention Center is located at 300 E. Green St., Pasadena. Call (909) 396-0289 or visit sema.org. AM

ART ON THE HILLSIDEJuly 10 — The city of Montrose welcomes art and art lovers during the Montrose Art Walkand Sale from 9 a.m. to 4 p.m. Visitors can watch artists work and purchase their wares onthe street along Honolulu Avenue. Also scheduled is live music. The Montrose Art Walk and Sale takes place in the 2300 and 2400 blocks of HonoluluAvenue, Montrose. Call (818) 249-7171 or visit montrosechamber.org.

CHAMBER MUSIC AT THE HUNTINGTONSouthwest Chamber Music comes to the loggia of the Huntington Art Gallery for fourJuly performances:July 10 and 11 — The ensemble performs works by Karl Friedrich Abel, Benjamin Britten,Thea Musgrave, William Grant Still and Antonin Dvorák at 7:30 p.m. July 24 and 25 — A program of works by contemporary Mexican composer Gabriela Ortizis included in a program with music of Silvestre Revueltas and Beethoven at 7:30 p.m.Guests may bring a picnic or purchase dinner at the Huntington’s Rose Garden TeaRoom. Tickets cost $45 for loggia seating, $28 for the lawn; advance reservations arerequired. The series continues in August. The Huntington Library, Art Collections and Botanical Gardens are located at 1151 OxfordRd., San Marino. Call (800) 726-7147 or visit swmusic.org.

COSMIC THUNDER AND A STRINGQUARTETThe Norton Simon Museum hosts two vastly different musicevents this month:July 16 — Taiko master Koji Nakamura directs “CosmicThunder,” a 7 p.m. performance of Japanese Taiko drummingby Makoto Taiko Ensemble. The percussion style is known forits precisely articulated rhythm and movements meant to cele-brate life achievements, awaken spirits and intimidate enemies.

July 30 — The California String Quartet presents “Ravel and Bartok: Two QuartetsShaping the Music of the 20th Century” at 7 p.m. Ravel’s String Quartet lost to its ParisConservatory competition and critics gave it low marks, although his Quartet in F is nowconsidered a chamber music masterpiece. Bartok’s String Quartet won the PhiladelphiaMusic Society Award and is one of the most frequently performed chamber music works.Both events are free with museum admission.The Norton Simon Museum is located at 411 W. Colorado Blvd., Pasadena. Call (626) 449-6840 or visit nortonsimon.org.

LOVING NEW YORKJuly 17 — The Pasadena POPS season continues in its new home in the Rose Bowl–adjacent lawn with “I♥ New York” –– selections from Broadway hit makers such asIrving Berlin, Leonard Bernstein, Cole Porter and George Gershwin. The concert includes


A HIGHLY SELECTIVE PREVIEW OF UPCOMING EVENTS

THE LIST

July 17 — The Pasadena Museum of California Art hosts an opening reception from 7 to10 p.m. Saturday for three exhibitions on display from July 18 through Nov. 1. In additionto the California Design Biennial (see page 38), the museum unveils “Desire: Six LosAngeles Artists,” showcasing work that exemplifies the contemporary state of desire inthe city, not only as an expression of love and pleasure, but as an aspect of alienation,spiritualism, consumerism and cultural and gender identification. “Megan Geckler: EveryMove You Make, Every Step You Take” is a site-specific architectural installation assem-bled from thousands of strands of multicolored flagging tape, resembling an updated,three-dimensional version of string art. The work shares aspects of the Op Art andLight+Space movements. Admission costs $5 (free for museum members).The Pasadena Museum of California Art is located at 490 E. Union St., Pasadena. Call(626) 568-3665 or visit pmcaonline.org.

COMPILED BY JOHN SOLLENBERGER

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NEW CALIFORNIAART + DESIGN


ART,ANTIQUES&JEWELRYArnold’s Fine JewelryArnold’s Fine Jewelry is celebrating 120 years of serving Pasadena area families. From stun-ning engagement rings, engraved sterling baby gifts, watches for grads to spectacularevening baubles, Arnold’s is a destination for those seeking the very finest. Bruce Arnold’spersonal joy is to suggest designs that respectfully restyle your cherished heirlooms. Third-generation jeweler Arnold invites you to bring jewelry for repair or cleaning. Professionalism,trust and friendliness are why Arnold’s will be the choice for generations to come. 350 S.Lake Ave., suite 110, Pasadena. Call (626) 795-8647 or visit arnoldsfinejewelry.com

Canada JewelryFamily-owned and –operated, with over 28 years of experience in design and manufactureof fine jewelry. Our knowledgeable staff will offer you the best service to create your specialoccasion jewelry. Come in and see our exquisite array of diamonds, gold, and silver jewel-



ry. We also carry a large selection of writing instruments, watches, and gifts. We are anauthorized dealer of Citizen and Lladro. Visit us at 965 Foothill Blvd., La Cañada-Flintridge.Call (818) 952-2021 or visit canadajlry.com.

Fancy That!Kick off your summer celebrations at FANCY THAT! We have everything you need to makeyour home decorating and entertaining efforts fun for you and memorable for your guests.Whether you’re shopping for traditional accents or something with sparkle and pizzazz,you’ll find an impressive collection of tabletop decorations, centerpieces, candles, tablelinens, place settings, napkins, party favors and hostess gifts to complement your style!Fancy That! 2575 Mission St., San Marino. fancythat.us.com

John Moran AuctioneersA full-service auction house for over 40 years, John Moran Auctioneers is internationally rec-ognized as a leader in sales of exceptional antiques, fine art, jewelry and eclectic estateitems. In addition to monthly Estate Auctions, Moran’s conducts tri-annual California andAmerican Art auctions featuring top 19th and 20th century Impressionist and Westernartists. Clients value Moran’s for expertise and dedication to top-quality personalized serv-ice. For information about consigning, purchasing at auction, estate services, appraisals,and free walk-in Valuation Days, please call (626) 793-1833 or visit johnmoran.com.

G.H. WilkeOur story began when Gilbert H. Wilke purchased a jewelry store in Arlington Heights, Illinoisat the onset of the Great Depression, October 1929. But we’re not finished yet! Now cele-brating our 80th year, we’ve been here for you in great times and greater times, customiz-ing beauty for your every occasion. For personalized designs as well as a fantasticcollection of estate, antique and contemporary styles, come see us! Contact Tracy R. Wilke,Dario Pirozko or Mila Banez. Call (626) 284-9444 ■


ART, ANTIQUES & JEWELRY

Fancy That!Gifts, Home Accents & Seasonal Décor2575 Mission Street | San Marino | CA 91108

www.fancythat.us.com

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Jewelry and Watch Repair • Personalized Engraving • Specialize in custom design We carry GIA + EGL Certified diamonds

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La Cañada Town Center965 Foothill Blvd.www.canadajlry.com

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arroyo monthly july 2010

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