You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
FINE LIVING IN THE GREATER PASADENA AREA<br />
<strong>July</strong> <strong>2018</strong><br />
FAST<br />
FINE<br />
FOOD<br />
CHEF MARK PEEL<br />
OPENS PRAWN IN<br />
PASADENA<br />
NEW FOODS THAT<br />
ARE GOOD FOR YOU<br />
SCHREINER’S FINE SAUSAGES<br />
IN GLENDALE TURNS 60<br />
A MICHELIN MEAL<br />
IN LOS CABOS
Lic.653340 Photo by Alexander Vertikoff<br />
YOUR HOME.<br />
YOUR<br />
Masterpiece.<br />
ARCHITECTURE. CONSTRUCTION. INTERIORS.<br />
A love for art and people is what started this company.<br />
Thirty years later, nothing is as important to us as the<br />
incredible friendships that have come from creating<br />
beautiful spaces together with our clients. Let us<br />
show you how our finely tuned design/build process<br />
minimizes the stress involved with home remodeling<br />
and custom home building.<br />
626.486.0510 HartmanBaldwin.com
4 | ARROYO | 07.18
arroyo<br />
VOLUME 14 | NUMBER 7 | JULY <strong>2018</strong><br />
11<br />
37 38<br />
FOOD<br />
11 PRAWN HATCHES IN PASADENA<br />
Campanile Chef Mark Peel serves up his latest seafood eatery in his<br />
hometown.<br />
—By NOELA HUESO<br />
29 A CUT ABOVE<br />
Schreiner’s Fine Sausages in Glendale has been crafting fresh meats for 60<br />
years.<br />
—By MICHAEL CERVIN<br />
31 HEALTHY FOODS ON THE CUTTING EDGE<br />
Pea milk? Algae oil? Consider stocking your pantry with some of these brandnew<br />
foods that are good for you.<br />
—By BETTIJANE LEVINE<br />
PHOTOS: (top) Angel Diane Photography; (bottom right) Michael Cervin<br />
34 A TALE OF TWO CABOS<br />
Grand Velas Los Cabos is a recent entry among the tourist mecca’s booming<br />
luxury offerings.<br />
— IRENE LACHER<br />
DEPARTMENTS<br />
09 FESTIVITIES California Art Club Gold Medal Preview, LACO’s China à la Carte,<br />
Red Hen Press<br />
16 ARROYO HOME SALES INDEX<br />
37 KITCHEN CONFESSIONS What’s a Churro? Only the coolest snack at<br />
Dodger Stadium.<br />
38 ARROYO COCKTAIL OF THE MONTH The Sparr Cocktail<br />
39 THE LIST Summer dance festival in Arcadia, Floor Improv Day at Union Station,<br />
the Bard comes to South Pas and more<br />
ABOUT THE COVER: Steamed mussels at Prawn Coastal, photo by Angel Diane Photography<br />
07.18 ARROYO | 5
EDITOR’S NOTE<br />
At a time when much of the hospitality<br />
industry is focused on serving the growing<br />
ranks of the super-rich, it’s nice to see<br />
a high-end restaurateur going in the<br />
opposite direction. As Noela Hueso<br />
reports, Chef Mark Peel, a Pasadena<br />
native and co-owner of the former Los<br />
Angeles hotspot Campanile, opened<br />
the second location of his Prawn Coastal<br />
concept — fi ne seafood that’s fast and<br />
affordable. Food that’s fi ne and fast? Now<br />
that’s a welcome trend.<br />
Food itself is evolving. Not to be left out<br />
of the technological boom, food scientists<br />
are exploring ways to make food that’s healthier and more sustainable,<br />
Bettijane Levine writes. One intriguing food under development is “clean<br />
meat,” actual meat grown from cells in a lab. That may sound icky to<br />
<strong>2018</strong> ears, but the fi rst stop for clean meat when it comes to market is<br />
high-end restaurants, which are pretty picky. The hope is that this will<br />
revolutionize meat production by eliminating fi lthy slaughterhouses,<br />
forestalling environmental pollution and feeding more people around the<br />
world. Cheers to that!<br />
In addition to looking forward, we also look back. La Cañada<br />
Flintridge native Michael Cervin revisits one of his favorite destinations<br />
from childhood — Schreiner’s Fine Sausages, which is still producing topquality<br />
meats after 60 years. Cervin, who also writes the <strong>Arroyo</strong> Cocktail<br />
of the Month column, fi nds out how the family company in Glendale has<br />
kept growing with the decades.<br />
Finally, I introduce the Los Cabos hotel, Grand Velas Los Cabos, where<br />
I recently savored one of the best meals of my life at Cocina de Autor,<br />
the hotel restaurant boasting a tasting menu created by two-Michelinstarred<br />
Chef Sidney Schutte. And I’m looking forward to sampling a little<br />
Michelin-starred action closer to home, when Tokyo-based Tsuta — the<br />
world’s fi rst ramen shop to score a star — opens a Glendale restaurant in<br />
the coming year.<br />
—Irene Lacher<br />
EDITOR-IN-CHIEF Irene Lacher<br />
ART DIRECTOR Stephanie Torres<br />
ASSISTANT ART DIRECTOR Richard Garcia<br />
PRODUCTION DESIGNERS Rochelle Bassarear<br />
EDITOR-AT-LARGE Bettijane Levine<br />
COPY EDITOR John Seeley<br />
CONTRIBUTORS Denise Abbott, Leslie Bilderback,<br />
Léon Bing, Martin Booe, Michael Cervin, Scarlet<br />
Cheng, Richard Cunningham, Noela Hueso,<br />
Kathleen Kelleher, Jana Monji, Brenda Rees, John<br />
Sollenberger, Nancy Spiller<br />
ACCOUNT EXECUTIVES Brenda Clarke,<br />
Leslie Lamm, Alexandra Valdes<br />
ADVERTORIAL CONTRIBUTING EDITOR<br />
Bruce Haring<br />
HUMAN RESOURCES MANAGER Andrea Baker<br />
PAYROLL Linda Lam<br />
CONTROLLER Kacie Cobian<br />
ACCOUNTING Alysia Chavez, Perla Castillo,<br />
Yiyang Wang<br />
OFFICE MANAGER Ann Turrietta<br />
PUBLISHER Dina Stegon<br />
arroyo<br />
FINE LIVING IN THE GREATER PASADENA AREA<br />
SOUTHLAND PUBLISHING<br />
V.P. OF OPERATIONS David Comden<br />
PRESIDENT Bruce Bolkin<br />
CONTACT US<br />
ADVERTISING<br />
dinas@pasadenaweekly.com<br />
EDITORIAL<br />
editor@arroyomonthly.com<br />
PHONE<br />
(626) 584-1500<br />
FAX<br />
(626) 795-0149<br />
MAILING ADDRESS<br />
50 S. De Lacey Ave., Ste. 200,<br />
Pasadena, CA 91105<br />
<strong>Arroyo</strong>Monthly.com<br />
©<strong>2018</strong> Southland Publishing, Inc.<br />
All rights reserved.<br />
6 | ARROYO | 07.18
07.18 | ARROYO | 7
8 | ARROYO | 07.18
FESTIVITIES<br />
Elaine Adams, Valerie Hoffman and Linda Stern<br />
Armen Ksajikian, Eugene Shutler, Erik Rynearson, Carrie Kennedy and Joel Pargman<br />
PHOTOS: California Art Club: Courtesy of Beverly Chang, China à la Carte: Jamie Pham, IBPA: photo courtesy of Red Hen Press<br />
Caroline and Don Baker<br />
Ed and Gayle Garner Roski and Peter Adams<br />
More than 500 art lovers raised nearly $305,000 at the June 9 gala<br />
preview of the California Art Club’s 107th annual Gold Medal<br />
Exhibition at the National History Museum of Los Angeles County.<br />
The Pasadena-based arts education organization returned to the<br />
venue that hosted the fifth such exhibition in 1914. The show of 300<br />
diverse artworks was on view through <strong>July</strong> 1, and a “Paint/Sculpt-Out”<br />
is scheduled from 10 a.m. to 3 p.m. on closing day. A portion of the<br />
proceeds will go toward arts education…L.A. Chamber Orchestra<br />
hosted its “China à la Carte” fundraiser at the Qing dynasty–inspired<br />
Pasadena mansion housing the Pacific Asia Museum on June<br />
5. LACO supporters sat down to a buffet dinner after an intimate<br />
concert of Eastern-themed music performed by the quartet of Carrie<br />
Kennedy, Joel Pargman, Erik Rynearson and Armen Ksajikian…<br />
Three Red Hen Press titles scored prestigious Independent Publisher<br />
Book Awards at a May 29 ceremony in New York City: Testify by<br />
Douglas Manuel, Beginner’s Guide to a Head-On Collision by<br />
Sebastian Matthews and Two Countries: U.S. Daughters and Sons of<br />
Immigrant Parents edited by Tina Schumann.<br />
Douglas Manuel<br />
Catherine and Eugene Ohr<br />
Ned and Dana Newman<br />
07.18 | ARROYO | 9
10 | ARROYO | 07.18
PRAWN<br />
HATCHES<br />
IN<br />
PASADENA<br />
Campanile Chef Mark Peel<br />
serves up his latest seafood<br />
eatery in his hometown.<br />
Mark Peel<br />
BY NOELA HUESO<br />
PHOTO: Angel Diane Photography<br />
Before he was mentored by Wolfgang Puck, before<br />
he worked at such celebrated French restaurants<br />
as La Tour d’Argent and Le Moulin de Mougins<br />
and before he cofounded La Brea Bakery and the Los Angeles<br />
culinary mecca known as Campanile with his former wife, chef Nancy<br />
Silverton, James Beard Award–winning chef Mark Peel was a young boy<br />
who spent life’s first decade growing up in the San Gabriel Valley. It seems<br />
fitting, then, that Peel should return to his birthplace, Pasadena, to expand his<br />
most recent venture, Prawn Coastal Casual, a sustainable seafood eatery that he<br />
opened in downtown L.A.’s Grand Central Market in 2017 (on the site of his previous<br />
eatery Bombo).<br />
Prawn opened eight months ago in Old Pasadena’s One Colorado complex, in the historic<br />
structure formerly occupied by Escuela Taqueria. It’s the latest manifestation of an idea that Peel,<br />
63, contemplated for decades but only started to make a reality three years ago. With the closure of<br />
Campanile in 2012 — and after working in such high-end California restaurants as L.A.’s Ma Maison,<br />
Beverly Hills’ Spago, Santa Monica’s Michael’s and Berkeley’s Chez Panisse for the majority of his career —<br />
he decided to focus on creating a different kind of place: one that offered healthy high-quality food that was<br />
accessible to more people in terms of price and atmosphere. Bombo, which offered steam-kettle seafood stews<br />
and boils, was a start; Prawn expands on the idea with a bigger menu that also includes grain bowls, salads,<br />
sandwiches and fish and chips.<br />
But Prawn isn’t just a “fast-casual” restaurant, a concept that has been touted as the fastest-growing segment<br />
of the restaurant industry in recent years. (Chipotle, Tender Greens and Lemonade, with their stylish interiors,<br />
quick service and better-than-average food, are three that fall neatly into that category.) Prawn is “fine-casual,”<br />
a newer term, defined just last year by Shake Shack founder Danny Meyer on CBS’ 60 Minutes as marrying “the<br />
ethos and taste level of fine dining with the fast-food experience.”<br />
Sure, walking into Prawn, with its fully exposed kitchen and menu above the front counter, one immediately<br />
gets the sense that it’s a relaxed space. And, yes, the food comes out in just a couple of minutes. Prawn, too, has<br />
a stylish décor (white and oceanic blues predominate; Instagrammable renderings of sea creatures adorn the<br />
walls). But what truly sets it apart from fast-casual concepts — beyond its table service and beer and wine selections<br />
— is the food created by the renowned Peel: rich, complex broths; intriguing flavor combinations; seafood<br />
that is just held to a higher standard, at a lower price.<br />
Fine-casual is a concept that’s fast on the rise: According to restaurant industry– news website Skift Table,<br />
–continued on page 12<br />
07.18 | ARROYO | 11
–continued from page 11<br />
12 | ARROYO | 07.18<br />
which cites data from market<br />
research firm Mintel, 69 percent of<br />
consumers want to see more casual restaurants<br />
that offer high-quality food and are<br />
quick and convenient, a step above fast-casual.<br />
It makes good business sense, too: Fine-casual<br />
concepts are typically smaller than full-scale formal<br />
restaurants and can benefit from lower rents; a correspondingly<br />
smaller staff also means lower labor costs. At the same<br />
time, a chef-driven menu means prices can be a little higher (in<br />
Prawn’s case, still lower than other seafood establishments serving<br />
comparable quality), and the sale of beer and wine can help raise revenue<br />
as well.<br />
Peel and his current wife, television personality and standup comic Daphne<br />
Brogdon (Food Network’s Daphne Dishes), saw the need in downtown L.A.<br />
for just such a place — particularly one focused on seafood — when they were<br />
researching their first location. “There are a lot of [seafood] places in downtown<br />
Los Angeles, but there was nothing that was an affordable [concept],” Peel says.<br />
“Water Grill is wonderful but it’s not inexpensive. I was really targeting the 70<br />
percent [of consumers], not the 3 percent.<br />
“You can make a good meal for $100 a person, it’s not that difficult, but<br />
to make it for $15 a person, there’s a trick there,” he continues, referring to<br />
the broths that are the base for many of Prawn’s offerings, including the clam<br />
chowder, shrimp butter boil and spicy scallops. The “trick” is the manner in<br />
which the broths are developed. A lobster broth, for example, is based on gutted<br />
shells with remnants of lobster meat, which Peel purchases from his L.A.<br />
seafood supplier for about $2.50 a pound. For recipes that require chunks of<br />
lobster, such as his $19 Thai lobster roll, he gets meat that has already been<br />
blanched and picked. Prawn also offers a $14 paella, laden with shrimp, mussels,<br />
chicken and house-made pork sausage; and the $14 Seattle fish stew, a<br />
bestselling item, is made with lobster broth, shrimp, squid, clams, mussels,<br />
salmon and bacon, served over rice. “It’s essentially a bouillabaisse,” Peel says.<br />
“Rice doesn’t belong in [a traditional] bouillabaisse but” — chef’s prerogative<br />
— “I wanted to put it in there,” he says with a chuckle.<br />
Fans of the increasingly popular grain bowl will find it at Prawn, too. Starting<br />
off with a base of barley and quinoa, guests can opt for the Scottish salmon<br />
bowl ($12), which features an aromatic shiitake and seaweed broth, napa<br />
cabbage and pickled onions. Or they can create their own custom grain bowl<br />
–continued on page 14<br />
PHOTOS: Angel Diane Photography
07.18 | ARROYO | 13
–continued from page 12<br />
(starting at $9), by picking up to four<br />
veggies, including turmeric roasted cauliflower,<br />
kabocha squash, roasted broccolini,<br />
spiced almonds, stewed chickpeas and roasted<br />
shiitake mushrooms. Next comes a protein —<br />
choose from fried egg, tofu, spicy chicken breast, spicy<br />
shrimp or salmon. “We really don’t need more than three<br />
or four ounces of a protein in a meal,” Peel says. “It’s actually<br />
healthier to have some carbs — some rice, a pasta, potatoes, vegetables.<br />
More than three or four ounces is excessive and contributes<br />
to heart disease and cancer and all kinds of things.”<br />
Prawn’s beer and wine offerings are primarily from local suppliers, and<br />
most beer is on tap “because it’s environmentally friendly,” he says. “You don’t<br />
have all those bottles at the end of the day. Our wines are [from the] Central<br />
Coast; they’re young, fresh, delicious — complex but not overbearing.”<br />
The Pasadena Prawn is larger than the original — at about 1,500 square<br />
feet, it’s about three times the size of the compact space in Grand Central Market<br />
— and it has a more relaxed vibe than the frenetic market scene. Peel says<br />
that working at the downtown location is “intense,” due to noise level and the<br />
crush of customers. The menu is the same in both locations, however, thanks to<br />
a centralized Lincoln Heights commissary where all the food is prepped. This<br />
“hub-and-spoke” business concept allows for consistency of product and cost<br />
control, and will continue to serve future locations as the business expands, he<br />
adds. (Peel has already been looking at Long Beach, Culver City and Century<br />
City as possible locales.)<br />
“In the commissary we’re able to concentrate the skill and the equipment,”<br />
he says. “We do all the broths there, made in 10-gallon pressure cookers to<br />
seal in the flavor and produce rich results; we roast the potatoes and onions<br />
and bake all our cookies there. We make all of our own lemonades there, too: a<br />
fresh ginger, a passionfruit-ginger, a limeade with fresh mint and honey — and<br />
a touch of chipotle peppers to give it a little spark.”<br />
Back at Prawn, Peel gets to play with “toys” he coveted for years before<br />
acquiring several when he opened Bombo: shiny $60,000 steel-jacketed steam<br />
kettles that put the finishing touches on all of Prawn’s broth-based dishes by<br />
quickly cooking on-site the seafood added to the premade broths. He first saw<br />
them at New York City’s venerable Grand Central Oyster Bar, which opened in<br />
1913, and now Peel’s kettles are prominently on display — and put to use — in<br />
both locations. “I love those because they’re really clean and fast,” he says, as<br />
it doesn’t take more than three or four minutes to finish a dish. “There’s also a<br />
little bit of theater to them.”<br />
Prawn is located in the One Colorado Courtyard, 16 Miller Alley, Pasadena.<br />
Hours are 11 a.m. to 9 p.m. Sunday through Thursday, and 11 a.m. to 10 p.m. Friday<br />
and Saturday. Call (626) 219-6115 or visit prawncoastal.com. ||||<br />
PHOTOS: Angel Diane Photography<br />
14 | ARROYO | 07.18
07.18 | ARROYO | 15
07.18 | ARROYO | 17
–continued from page 16<br />
ADDRESS CLOSE DATE PRICE BDRMS. SQ. FT. YR. BUILT PREV. PRICE PREV. SOLD<br />
GLENDALE<br />
775 Ridge Drive 05/24/18 $985,000 3 1352 1962<br />
2690 Kennington Drive 05/24/18 $970,000 3 2700 1978<br />
1712 Woodland Avenue 05/08/18 $945,000 3 1654 1926 $640,000 01/19/2012<br />
412 West Windsor Road 05/18/18 $920,000 4 2110 1909<br />
3537 Downing Avenue 05/30/18 $900,000 3 1230 1926<br />
LA CAÑADA<br />
5147 Princess Anne Road 05/02/18 $4,000,000 2 2177 1952<br />
5024 Hill Street 05/03/18 $2,840,000 4 5247 1938<br />
5150 Jessen Drive 05/23/18 $2,700,000 4 3569 1953<br />
2245 Richey Drive 05/03/18 $2,400,000 5 5052 1991<br />
4881 Del Monte Road 05/18/18 $2,000,000 4 3533 1987 $2,000,000 05/18/<strong>2018</strong><br />
5830 Briartree Drive 05/16/18 $1,975,000 4 2609 1965 $1,170,000 04/29/2011<br />
5246 Gould Avenue 05/09/18 $1,925,000 3 2462 1961 $1,575,000 05/20/2013<br />
3939 Starland Drive 05/17/18 $1,850,000 3 2484 1957 $1,398,000 07/25/2014<br />
555 Meadowview Drive 05/29/18 $1,733,500 3 3235 1966<br />
5167 Ocean View Boulevard 05/25/18 $1,670,000 4 3482 1950<br />
1523 Descanso Drive 05/01/18 $1,640,000 3 1969 1949<br />
1243 Flintridge Avenue 05/22/18 $1,640,000 3 2086 1955 $80,000 08/28/1974<br />
5036 Westslope Lane 05/25/18 $1,520,000 3 1617 1951<br />
4426 Hobbs Drive 05/02/18 $1,480,000 3 2224 1948<br />
5151 La Canada Boulevard 05/30/18 $1,458,000 4 2444 1947<br />
5433 Rock Castle Drive 05/18/18 $1,150,000 3 1980 1957 $330,000 09/04/1987<br />
1721 La Barranca Road 05/08/18 $975,000 2 1517 1954 $480,000 05/29/2002<br />
1417 Verdugo Boulevard 05/09/18 $890,000 2 957 1947<br />
PASADENA<br />
1581 Old House Road 05/23/18 $2,600,000 5 3222 1967<br />
640 South San Rafael Avenue 05/08/18 $2,450,000 3 3024 1975 $1,365,000 07/22/2002<br />
755 South Los Robles Avenue 05/24/18 $2,175,000 7 2450 1909<br />
1016 South <strong>Arroyo</strong> Blvd. 05/18/18 $1,825,000 4 3099 1937<br />
404 Patrician Way 05/09/18 $1,750,000 3 1846 1958<br />
3385 Trevan Road 05/16/18 $1,717,000 3 3348 1953 $1,375,000 06/20/2007<br />
510 Prospect Boulevard 05/30/18 $1,680,000 4 2570 1911<br />
685 Linda Vista Avenue 05/08/18 $1,675,000 3 1856 1949 $1,572,000 04/19/2016<br />
1939 Devon Road 05/18/18 $1,603,000 3 1595 1953 $220,000 05/23/1986<br />
920 Granite Drive #412 05/11/18 $1,588,000 3 2070 2009 $1,420,000 02/27/2015<br />
3145 San Pasqual Street 05/10/18 $1,425,000 3 2315 1950 $1,020,000 11/14/2008<br />
610 South Oakland Avenue 05/17/18 $1,425,000 3 1597 1883 $495,000 06/14/2000<br />
1203 North Chester Avenue 05/30/18 $1,425,000 4 2491 1924<br />
615 Carroll Way 05/17/18 $1,388,000 4 2041 1951 $580,000 03/29/2001<br />
3564 Thorndale Road 05/17/18 $1,250,000 3 2033 1938 $985,000 07/16/2013<br />
ADDRESS CLOSE DATE PRICE BDRMS. SQ. FT. YR. BUILT PREV. PRICE PREV. SOLD<br />
PASADENA<br />
2222 East Orange Grove Blvd. 05/18/18 $1,250,000 3 2192 1929 $750,000 06/13/2017<br />
1623 East Villa Street 05/30/18 $1,220,000 5 2124 1954<br />
3810 Valley Lights Drive 05/15/18 $1,215,000 3 1892 1956 $718,500 03/23/2011<br />
737 North Michigan Avenue 05/18/18 $1,205,000 3 2004 1921 $319,000 09/04/1997<br />
1238 East Woodbury Road 05/08/18 $1,200,000 3 2394 1925 $850,000 07/12/2012<br />
1483 <strong>Arroyo</strong> View Drive 05/25/18 $1,200,000 3 1736 1947<br />
503 Tamarac Drive 05/01/18 $1,161,000 3 1544 1951<br />
3626 Yorkshire Road 05/30/18 $1,108,500 2 1923 1942<br />
650 Westbridge Place 05/09/18 $1,080,000 2 1700 1953 $400,000 05/12/1989<br />
81 Grace Terrace 05/04/18 $1,043,000 3 1762 1926 $920,000 01/19/2006<br />
1158 North Mar Vista Avenue 05/25/18 $1,025,000 4 1352 1917<br />
1080 North Marengo Avenue 05/24/18 $1,017,000 3 1750 1911<br />
1750 Loma Vista Street 05/24/18 $988,000 2 1432 1916 $125,000 04/19/1984<br />
1905 Glen Avenue 05/24/18 $975,000 4 2054 1924<br />
352 South Orange Grove Blvd. #15 05/25/18 $970,000 2 1896 1974<br />
3533 Thorndale Road 05/18/18 $950,000 3 1842 1937<br />
288 South Oakland Avenue #211 05/29/18 $935,000 2 1480 2016<br />
1335 Hastings Ranch Drive 05/23/18 $925,000 3 1264 1951<br />
1241 Bresee Avenue 05/04/18 $900,000 4 1750 1920 $670,000 08/21/2014<br />
3330 East Sierra Madre Blvd. 05/18/18 $900,000 3 1814 1951<br />
1906 Queensberry Road 05/22/18 $894,000 2 1596 1924 $619,500 05/13/2013<br />
931 East Walnut Street #622 05/18/18 $865,000 2 1460 2007 $615,000 11/13/2009<br />
SAN MARINO<br />
2030 Lombardy Road 05/25/18 $6,470,000 3 4678 1951<br />
1630 South Euclid Avenue 05/01/18 $2,210,000 4 2622 1978<br />
1925 Endicott Road 05/09/18 $1,700,000 4 2120 1942<br />
2635 Monterey Road 05/15/18 $1,500,000 2 1495 1948 $415,000 05/04/1989<br />
SIERRA MADRE<br />
525 Lotus Lane 05/10/18 $1,955,000 4 3857 1990 $1,614,545 10/27/2015<br />
70 Olive Avenue 05/18/18 $1,378,000 3 2079 1947 $344,000 08/22/2001<br />
256 San Gabriel Court 05/30/18 $1,265,000 3 2100 1948<br />
225 West Highland Avenue 05/30/18 $1,265,000 2 1680 1910<br />
70 Auburn Avenue 05/22/18 $1,175,000 3 1715 1940<br />
383 West Grandview Avenue 05/08/18 $1,095,000 4 1808 1913 $930,000 05/09/2013<br />
SOUTH PASADENA<br />
1820 Diamond Avenue 05/24/18 $2,500,000 4 3238 1925<br />
1914 Edgewood Drive 05/30/18 $2,250,000 2 2699 1948<br />
1907 La Fremontia Street 05/25/18 $1,948,000 3 2285 1965<br />
287 Grace Drive 05/08/18 $1,500,000 4 2579 1955 $410,000 09/14/1998<br />
1120 Beech Street 05/30/18 $1,215,000 3 1452 1924<br />
1459 Indiana Avenue 05/02/18 $1,100,000 4 1794 1953<br />
360 Monterey Road #2 05/11/18 $974,000 3 1750 2005<br />
1308 Oak Hill Place 05-18-18 $908,000 3 1036 1950 $578,000 07/13/2012<br />
18 | ARROYO | 07.18
07.18 | ARROYO | 19
20 | ARROYO | 07.18
ARROYO<br />
HOME & DESIGN<br />
SPECIAL ADVERTISING SUPPLEMENT<br />
KITCHENS ARE CHANGING<br />
WITH THE TIMES<br />
More electronics, stylish design choices<br />
arrive in the heart of the home<br />
BY BRUCE HARING<br />
WE’VE ALL SEEN IT ON TV. A COUPLE IS TOURING A HOME THAT THEY MIGHT PURCHASE.<br />
ALL GOES WELL UNTIL THEY ARRIVE AT THE KITCHEN.<br />
Suddenly, what was a pleasant and approving tour of the home goes sideways. There can be any number<br />
of reasons - there are obstructions between the stove, sink and refrigerator, the so-called “triangle” that’s at the<br />
heart of every kitchen; there’s no storage; there’s no counter space; the place has poor lighting or ventilation<br />
(or both); no backsplash (or an ugly one); the island is too small (or too big, or non-existent).<br />
All of those issues can sink the sale, since a lot of home activities are done in the kitchen, including socializing.<br />
Fortunately, home and appliance manufacturers and developers are listening, and many of those objections<br />
are being overcome as kitchens evolve.<br />
For one, the digital revolution has arrived, making time spent in the kitchen a choice, rather than a necessity.<br />
And design choices in the layout are changing the way kitchens look, making them more like lounges than<br />
places where the focus is on serious work.<br />
Ease of operation and functional yet stylish design are the new watchwords. The idea is making your<br />
kitchen the type of place that everyone will wish to gather, with drudgery a secondary concern. The biggest<br />
part of that experience is having a space that is inviting, functional, well-lit and offers some unique touches that<br />
make you want to spend even more time in the area.<br />
Fortunately, there’s no shortage of interesting appliances and kitchen gadgets that can make hanging out<br />
in the heart of the home an adventure. Let’s explore a few of them.<br />
–continued on page 25<br />
07.18 | ARROYO | 21
07.18 | ARROYO | 23
24 | ARROYO | 07.18
—ADVERTISING SUPPLEMENT—<br />
–continued from page 21<br />
DESIGN CHOICES<br />
Minimal upper cabinets - The Centers for Disease Control report that men average<br />
5-foot, 9-inches in height, while women are 5-foot, 4 inches. That means you’ll need<br />
a ladder if a lot of your storage is well beyond your reach. And no one wants to<br />
keep a ladder hanging around the kitchen. That’s why the hot trend in storage is to<br />
maximize what’s available on and around the countertop, below or slightly above.<br />
It makes for an easier time for the average person, and removes the monolithic<br />
blocks that make every kitchen feel like the Gulag.<br />
Quartz countertops - Sure, granite was cool. But that was then, this is now.<br />
Quartz has suddenly become the hot new trend, requiring no sealing or scrubbing<br />
than granite. They come in a variety of shimmering and appealing surfaces, so you<br />
won’t grow tired of them over the long haul.<br />
Integrated appliances - This is still on the upswing, but it’s proving popular.<br />
You know how certain communities won’t allow fast food franchises to put up<br />
garish signs? The same trend is moving toward the kitchen. Those appliances<br />
that take up counter-space or dominate the room are suddenly hidden behind<br />
classy cabinets, ready to emerge when needed and recede into a stylish background<br />
when not.<br />
Hardwood floors in the kitchen - Tiles used to dominate the flooring in most<br />
kitchens, mainly because they were perceived as more stain-resistant. But the rise<br />
of laminated floors that look like real wood, the trend toward bamboos and other<br />
exotic woods has changed all that. Talk to a flooring expert, but it’s not longer a<br />
matter of tile or cement.<br />
Now that we’ve taken a look at design trends, let’s see about the tools of the<br />
kitchen trade.<br />
QUIRKY APPLIANCES<br />
Ovens with French Doors - Conventional fold down ovens are passe. Now the trend<br />
is toward the French door look, which is great for those who have limited space to<br />
maneuver in the kitchen. Ovens are also going hi-tech, as many of them are Bluetooth<br />
enable. This allows you to control oven functions remotely with your smartphone.<br />
It’s a great time-saver for busy people, who can preheat the oven on the<br />
way home from work or other activities so that they can more quickly get dinner on<br />
the table.<br />
Induction Cooking Tops - Everyone wants gas, but the hottest (and we do<br />
mean hottest) trend in cooking is induction stove tops, which leave the surrounding<br />
areas cool while they bring water to a boil quickly. Induction cooking uses electromagnetic<br />
fields instead of radiant heat, allowing you more control over tempera-<br />
–continued on page 27<br />
07.18 | ARROYO | 25
26 | ARROYO | 07.18
—ADVERTISING SUPPLEMENT—<br />
–continued from page 25<br />
tures. Guests are comfortable, the cook stays cool, and there’s no need for a bulky<br />
range hood to dominate the area, opening up your possibilities. Many of them<br />
are also bluetooth compliant, so that you can do other activities while waiting for<br />
things to warm up. You’ve heard that axiom that a watched pot never boils? That’s<br />
a thing of the past.<br />
White Is Making A Comeback - Stainless steel finishes on appliances haven’t<br />
gone out of style, but some of the more adventurous consumers are trying something<br />
different, shouting out to the past with white appliances. This isn’t your grandfather’s<br />
white, though. These new finishes are akin to the glossy colors of your smart<br />
phones, putting a unique touch on kitchen styling.<br />
Steam Ovens - Steaming cooks food much faster than conventional ovens,<br />
and also helps preserve the nutrients and flavors of what’s on the menu. You can<br />
get a combination of steam and convection ovens from some manufacturers, and<br />
can pre-set them like a crock pot so that they automatically turn on and begin<br />
making dinner while you are on the move.<br />
Sous Vide - Impress your friends simply by pronouncing this correctly. Induction<br />
cooking has enabled some interesting new features, one of them being sous<br />
vide, a restaurant cooking method that involves slow cooking in a temperature<br />
controlled environment. The result is food with great texture and delicate flavors<br />
preserved.<br />
Craft Beer Making Machines - No longer just Dad’s hobby, there are now plug<br />
and play machines that allow you to have a custom microbrewery close at hand.<br />
It still requires a few weeks of fermentation, but the results will be well worth the wait.<br />
Synced Appliances - Thanks to the wonders of bluetooth technology, the<br />
range can speak to the microwave and oven, automatically synchronizing the<br />
on and off of appliances and coordinating things so that everything is arrives at<br />
the same time in a perfect symphony of synchronicity. Everything will be cooked<br />
so that it arrives at the finish line at the same time, and it can all be done remotely,<br />
without your hovering presence.<br />
While all of this sounds like the stuff of science fiction, it is here today and ready<br />
for your use. And that’s not all. Appliance manufacturers are working on devices<br />
that can listen and speak, following your voice commands to cook the perfect<br />
meal. The replicators from Star Trek aren’t here yet. But at this pace of innovation,<br />
they certainly can’t be far behind.<br />
07.18 | ARROYO | 27
How Are We Doing?<br />
Let us know and WIN!<br />
Please help us become a better publication by telling us your thoughts and you’ll be entered<br />
to WIN a daily giveaway! Prizes include tickets to local events, restaurant and retail gift<br />
certificates, and more! Fill out your questionnaire early to increase your chances.<br />
ALL RESPONSES ARE STRICTLY CONFIDENTIAL.<br />
Submit your completed survey to:<br />
Pasadena Weekly 150 S. De Lacey Ave., Suite 200 I Pasadena, CA 91105<br />
or online at surveymonkey.com/r/xzymr2h<br />
WIN!<br />
1. How are we doing? Please give your overall impressions<br />
of <strong>Arroyo</strong>.<br />
2.How do you get your copy?<br />
Mailed to my home<br />
Cover Image or Story<br />
Availability<br />
Advertising<br />
Articles/Stories<br />
Picked up from news rack or<br />
business<br />
3. If you pick up <strong>Arroyo</strong> from a rack or business location,<br />
what are your primary reasons for picking it up?<br />
Home Sales Index<br />
Entertainment Listings<br />
Other<br />
4. Which of the following sections/features of <strong>Arroyo</strong> do you<br />
read regularly? For each section/feature you read regularly,<br />
please rate their importance to the publication. Scale from<br />
1-5, with “1” being Not Important and “5” being Extremely<br />
Important.<br />
1 2 3 4 5 1 2 3 4 5<br />
Festivities<br />
Kitchen Confessions<br />
Articles/Stories<br />
The List<br />
Home Sales Index<br />
Home & Design<br />
5. For each publication listed below, which do you read<br />
regularly (At least 3 out of 4 issues)?<br />
Pasadena Weekly<br />
Los Angeles Times<br />
Pasadena Star-News<br />
Pasadena Outlook<br />
Glendale News-Press<br />
Pasadena Independent<br />
La Canada Outlook<br />
Arcadia Weekly<br />
6. Your Gender?<br />
Female<br />
7. Your Race?<br />
White/Caucasian<br />
Black or African American<br />
Asian<br />
8. What is your age?<br />
South Pasadena Review<br />
San Marino Tribune<br />
Pasadena Magazine<br />
<strong>Arroyo</strong> Magazine<br />
Pasadena Journal<br />
San Marino Outlook<br />
The Quarterly<br />
Male<br />
Under 18 18-24 25-34 35-44 45-55 55+<br />
9. Are you married?<br />
Yes<br />
Hispanic or Latino<br />
American Indian<br />
Other<br />
No<br />
10. How many under the age of 18 are in your household?<br />
11. Do your children attend..? (check all that apply) ?<br />
Public School<br />
Magnet School<br />
Charter School<br />
12. Do you own a home?<br />
Yes<br />
13. Please enter the zip code of<br />
Where you live<br />
14.How many year have you?<br />
Lived at your current location?<br />
Worked at your current location?<br />
Some High School (no degree)<br />
High School Graduate<br />
Some College (no degree)<br />
16. Your household income<br />
0-$24,999<br />
$25,000-$49,999<br />
$50,000-$74,999<br />
Private School<br />
Other<br />
No<br />
Where you work:<br />
15 What is the highest level of education you’ve completed?<br />
Associates College Degree<br />
Bachelor College Degree<br />
Post Graduate Degree<br />
$75,000-$99,999<br />
$100,000-$124,999<br />
$125,000+<br />
17. How often do you shop at the following locations?<br />
Never Seldom Occasionally Often Always<br />
Old Pasadena<br />
Paseo Colorado<br />
Westfield Santa Anita<br />
Glendale Galleria<br />
The Americana at Brand<br />
N. Lake Avenue<br />
S. Lake Avenue<br />
Playhouse District<br />
Montrose-Honolulu Ave.<br />
Sierra Madre Village<br />
South Pasadena/Mission St.<br />
Eagle Rock Plaza<br />
San Marino/Mission St.<br />
18. Have you/are you planning to do any of the following in the<br />
last/next 6 months? (For each row, select all that apply)<br />
Have done Plan to<br />
Purchase or sell a home<br />
Refinance your home<br />
Rent an apartment<br />
Remodel/landscape a home<br />
Purchase a new or used car<br />
Undergo cosmetic procedure<br />
Further your education<br />
Research/enroll in a private school<br />
Find a new doctor or dentist<br />
19. Have you attended any of the following in the last 30 days<br />
Yes<br />
No<br />
Movie<br />
Concert<br />
Play/Theater<br />
Community Event/Festival<br />
Farmers Market<br />
Sporting Event<br />
Dining Out<br />
20. How often do you eat at a restaurant?<br />
Daily<br />
Multiple times a week<br />
Weekly<br />
Less than 3 months<br />
1 year to 3 years<br />
Multiple times a month<br />
Monthly<br />
Never<br />
21. Please Estimate the amount you spend at local<br />
restaurants per week<br />
22. How long have you been reading <strong>Arroyo</strong>?<br />
3 months to 1 year<br />
3 years or more<br />
23. How many times do you refer to a typical issue of <strong>Arroyo</strong><br />
before you are fi nished with it<br />
Once 2-3 Times 4-5 Times More than 5<br />
24. How many others read your copy of <strong>Arroyo</strong>?<br />
25. Would you say the advertising in <strong>Arroyo</strong> (check all that<br />
apply)<br />
Has increased my awareness of a product/service/store<br />
Has motivated me to request information/visit a website<br />
Has influenced a recent purchase decision<br />
Has influenced my attendance at a recent event<br />
Has enhanced my image of an advertiser<br />
Has no effect<br />
26. Last Question!<br />
How may we contact you if you are a winner?<br />
Please give us a way to contact you if you wish to be entered to<br />
win daily prizes.<br />
THANK YOU!<br />
28 | ARROYO | 07.18
A CUT<br />
ABOVE<br />
Schreiner’s Fine Sausages in Glendale has<br />
been crafting fresh meats for 60 years.<br />
STORY AND PHOTOS BY MICHAEL CERVIN<br />
My recollections of walking into Schreiner’s Fine Sausages in Glendale as<br />
a young boy are still crystal clear. A silver-haired woman with a German<br />
accent standing behind an impressive display case of meats and cheeses<br />
would come over to hand me a slice of bologna wrapped in white paper. That<br />
happened every time I went with my mom to Schreiner’s, and that is exactly why I<br />
accompanied her on Saturday morning shopping trips. Free meat.<br />
The gray-haired woman was Maria Schreiner, originally from Stuttgart, Germany.<br />
She married Walter Schreiner and, while living in New York City, they started<br />
making sausages. “Walter was from New York, though he pretended he was from<br />
Germany,” Walter’s grandson Wally Schreiner, the shop’s current owner, tells me<br />
as I visit my childhood haunt on a warm spring day. Walter and Maria came out<br />
from the East Coast in 1952 and originally settled at 4th Street and Broadway in<br />
downtown Los Angeles. Why then did they move to what was then a desolate area in<br />
the northern reaches of Glendale? “Probably cheap property,” Wally surmises. That,<br />
and there was a small German-American community already established there. The<br />
reasons may be irrelevant. What are important are the sausages: bratwurst, frankfurters,<br />
Polish, bangers, Italian, Swedish potato and breakfast sausages, among a slew of<br />
other types of meats stuffed into a casing. “Maria and Walter were totally hands-on,”<br />
Wally says. “Sausage-making is in our blood.”<br />
–continued on page 30<br />
07.18 | ARROYO | 29
–continued from page 29<br />
Wally has been at the helm of Schreiner’s for 38 years, following in the footsteps<br />
of his father and grandfather. Six days a week he arrives at the store at 4 a.m. But he’s<br />
not one to be the face of Schreiner’s; he’s almost always in the back office, running a<br />
small meat empire. “I always told my own kids, ‘Love what you do,’” and he seems to<br />
really believe that. In <strong>2018</strong> Schreiner’s is nearly identical to what it was when I was<br />
18. “We make over 150 different products; our niche is that it is all made here,” Wally<br />
says. “If I were to bring in something else, like Boar’s Head, which you can get at<br />
Costco, then it wouldn’t work. These are our meats. I adhere to the same recipes and<br />
way of sausage” making that my grandparents started.”<br />
And for multigenerational customers like myself, that is the reason we’ll drive out<br />
of our way to go to Schreiner’s. “The key is consistency; we’re not trying to cheapen<br />
the product,” he adds. And though the products like beef jerky taste exactly as they<br />
have for decades, change is nonetheless the other nitpicky constant in Wally’s life:<br />
Schreiner’s finds it must compete with new ideas, a new customer base and new<br />
attitudes toward meat. “I need to keep changing — we can’t just be a German deli<br />
anymore, so I look for new varieties of fresh meats.”<br />
That includes their chorizo sausage and carne asada, stealing ideas from Food<br />
Network shows and employing social media. Bacon-wrapped meatloaf is not as German<br />
as leberkäse, but Wally offers options for customers who avoid red meat. “Yeah,<br />
we offer nitrate-free meats, chicken sausages like lemon-cilantro, even some glutenfree<br />
items, so you can still come here if you’re on a diet,” he says.<br />
Ever-evolving American diets have made no dent in demand; Schreiner’s makes<br />
between 6,000 and 10,000 pounds of sausages each week. Their large walk-in<br />
stainless-steel smoker would make any home cook jealous. Their Black Forest ham<br />
is another classic, but you’ll also find ribeye, steaks and other cuts of meat, German<br />
mustards, German beers and wines, sauerkraut and classic European potato dishes<br />
like rösti and spätzle. Wally has expanded the business into wholesale products and<br />
catering, not to mention sausages for the local Oktoberfest.<br />
Schreiner’s employs 16 people, most of them with Wally for more than 20 years,<br />
one more than 30. The store originally was just the current deli portion with one<br />
room in the back to make sausages. Little by little Maria and Walter were able to<br />
purchase adjoining stores and expand, now to 6,200 square feet, something Wally<br />
believes they had envisioned decades ago — a sort of familial succession, a guarantee<br />
for the next generation.<br />
Today Schreiner’s uses the bread from Berolina Bakery next door for freshly<br />
made sandwiches from its dine-in deli. A dozen tables allow you to lounge, but<br />
many people order sandwiches to go. I ask Wally if he is surprised the business is<br />
still thriving. “Kind of,” he admits. “It’s kind of crazy. There must be something<br />
here — quality and consistency, that’s what I’ve kept.” Still, as is the case with other<br />
small businesses in <strong>Arroyo</strong>land, the present and future are sometimes tenuous. “It’s<br />
a challenge each and every day to run a small business,” he acknowledges. Increasing<br />
costs are the most obvious issue, but as Wally says, “It’s hard for me to pass that on to<br />
my customers. I try and keep my price point in line and, with everything made here,<br />
it lowers my costs.” Yet he surmises that, among folks living within a five-mile radius<br />
of the store, only 20 percent know of Schreiner’s. “There are people still out there to<br />
grab.”<br />
As Wally and I end our talk I ask if I can photograph him in the deli, but he modestly<br />
declines. As he leads me on a property tour, he says I can photograph everyone<br />
else. “The people up front and in the back, they are the players, they are what make<br />
this business what it is today — they are Schreiner’s. I just have the name.” But it is<br />
that very name that is still a draw, even after 60 years.<br />
Schreiner’s Fine Sausages is located at 3417 Ocean View Blvd., Glendale. Hours are 9<br />
a.m. to 5:30 p.m., Monday through Saturday. Call (818) 244-4735 or visit schreinersfinesausages.com.<br />
||||<br />
30 | ARROYO | 07.18
HEALTHY FOODS<br />
ON THE CUTTING EDGE<br />
Pea milk? Algae oil? Consider stocking your pantry with some<br />
of these brand-new foods that are good for you.<br />
BY BETTIJANE TIJA<br />
LEVINE<br />
Think about it: Our food components haven’t really changed since Eve allegedly<br />
first bit into the apple. We’re all still living off the land, consuming products<br />
derived from plants and animals. Of course there are tremendous advances in<br />
what we consume and how we prepare it, many leading to better health and longevity.<br />
And trendy “new” items now seem to appear on an almost daily basis, making food as<br />
fad-driven as fashion.<br />
Consider the endless iterations of exotic spices, grains and fruits that purportedly<br />
offer us essential nutrients. Now that we’ve all learned that quinoa is pronounced<br />
KEEN-wah, for example, the culinary cognoscenti have come up with even more<br />
obscure ancient grains they say are just as good or even better: farro, spelt, teff, fonio<br />
and kamut (a.k.a. Khorasan wheat), to name just a few coming to local markets.<br />
And there’s a slew of new tools with which to prepare it all: slow and fast cookers,<br />
masticating juicers, air fryers, outdoor and indoor steam convection ovens. Foodies<br />
who recently spent a bundle building massive masonry pizza ovens as focal points for<br />
their outdoor kitchens are now presented with the newer trend toward lightweight,<br />
unimposing stainless-steel models. The Uuni 3 wood-fired oven claims to reach<br />
932° in just 10 minutes and “can cook an authentic wood-fired pizza in an incredible<br />
–continued on page 32<br />
07.18 | ARROYO | 31
–continued from page 31<br />
60 seconds.” Better yet, it’s portable; you can tote it to your boat and your beach<br />
house!<br />
Some of these new items will make it onto the list of enduring kitchen classics.<br />
Others will fade as fast as the micro-mini. Here’s a sampling of new food trends<br />
that may or may not hit the big-time — along with one truly significant gamechanger<br />
that’s at the top of our list.<br />
CLEAN MEAT<br />
Neither fad nor trend, this is a revolution. Also known as “in vitro meat” or<br />
“cultured meat,” it’s meat and poultry grown in a lab from stem cells extracted<br />
from live animals, and it could start appearing on high-end restaurant menus by<br />
2020. So-called “clean meat” is not fake or simulated meat, like the soy protein or<br />
veggie-based products in stores now. It’s the real deal, produced using technology<br />
from the medical field, and those who’ve tried samples say it tastes real because it is<br />
real. The only difference is that no animals are killed in the process.<br />
Bill Gates and Richard Branson are reportedly heavy investors in some of the<br />
startup companies now working to make the world change from live to lab-produced<br />
steaks, chops, chickens, duck and other animal products. There are tech and<br />
regulatory issues to surmount, but industry experts predict that affordable clean<br />
meat will be in supermarkets by 2023. According to cleanmeat.org, the lab-grown<br />
product is “100 percent real meat, but without the antibiotics, E. coli, salmonella<br />
or waste contamination that comes with conventional meat production.” And,<br />
according to United Nations scientists, this new method of meat production would<br />
eliminate the huge environmental hazards and extensive depletion of natural<br />
resources that come with raising animals for food.<br />
CANNABIS SUPERFOODS<br />
Anxiety, insomnia, chronic pain, lessened immunity and low energy are just a<br />
few of the ailments that cannabis proponents say the superweed can help alleviate.<br />
And now that about 30 states have legalized recreational or medicinal marijuana,<br />
dozens of cannabis-infused foods and drinks are flooding markets. The Specialty<br />
Foods Association calls cannabis edibles a top food trend for <strong>2018</strong>, with teas, olive<br />
oils, nuts, energy bars, coffee, crackers, honey and alcohol-free wines and beers<br />
among foods being compounded with cannabis. There are even cannabis-infused<br />
dog and cat treats for four-footed family members.<br />
Most of the new hemp-infused products contain one or both primary cannabinoids<br />
(CBD and THC) that are said to provide health benefits. Edibles with only<br />
CBD are legal in all 50 states because they are non-psychoactive, which means<br />
they won’t give consumers a high. Those with THC will produce a buzz, depending<br />
on the amount. (One package of Mota Beef Jerky delivers 100 mg of THC;<br />
compare that to a Leafly Cherry Almond Tart, which has 13 mg of CBD and only<br />
5 mg of buzz-producing THC.) The Los Angeles restaurant Shibumi has a CBD<br />
cannabis menu that includes tempura fried cannabis, cannabis kimchi and pork<br />
smoked with cannabis branches.<br />
VEGGIE MILK<br />
If you’re unimpressed with nondairy milks made from almonds, rice, soy, co-<br />
32 | ARROYO | 07.18
conut and cashew, there’s yet another replacement for cow’s milk that’s trending<br />
now. It’s called “pea milk” or “veggie milk,” and it’s made from peas, potatoes<br />
and tapioca. Makers say it’s a boon not just for the lactose-intolerant, but also<br />
those with nut allergies. A number of brands are available, all claiming to be<br />
dairy-, nut- and-soy-free; they’re also not genetically modified. Why peas?<br />
Because veggie milk–makers say peas are packed with protein, a good source of<br />
calcium and vitamins D and B12. Pea milk reportedly has a consistency close<br />
to that of two percent milk, and it comes in flavors, including unsweetened and<br />
chocolate.<br />
ALGAE OIL<br />
The folks at the Terra Via company in San Francisco have come out with<br />
Thrive Algae Oil for cooking, baking and salad dressing. Algae may sound<br />
icky to those who learned in science class about its contribution to pond scum.<br />
But there’s a vast and varied world of algae, some of them not just helpful, but<br />
critical, to our existence, thanks to the role they play in food products, pharmaceuticals,<br />
fertilizer, bioplastics,biofuels and more. The company calls algae<br />
“the mother of all plants and earth’s original superfood.” It claims their algae<br />
cooking oil has 75 percent less saturated fat than olive oil, and the highest levels<br />
of good, monounsaturated fat of all oils used for cooking. What’s more, it has<br />
an unusually high smoke point, which makes it great for frying and sautéeing.<br />
Sourced from the sap of a chestnut tree, the algae is fermented in huge sterile<br />
vats where it’s converted into oil.<br />
CHICKPEA CONCOCTIONS<br />
Long a staple at salad bars and the backbone of hummus, the garbanzo has<br />
now been elevated to an elegant snack food and has also found its way into<br />
all sorts of edibles, from protein bars to pasta and peanut butter. Like other<br />
legumes, such as beans and lentils, chickpeas are high in fiber and protein and<br />
contain several key vitamins and minerals. Considered a healthy snack substitute<br />
for chips, bags of crispy, roasted garbanzos are spiked with wasabi, ranch, honey<br />
and other flavors. And now garbanzos have even gone sweet. Biena Snacks coats<br />
the crunchy beans in light or dark chocolate or salted caramel. Their newest is<br />
the Thin Mint chickpea snack, with flavor licensed from the folks who make<br />
Girl Scout cookies. The crisped beans are coated in dark chocolate and Thin<br />
Mint cookie dough. ||||<br />
07.18 | ARROYO | 33
A TALE OF TWO<br />
CABOS<br />
Grand Velas Los Cabos is a recent entry among<br />
the tourist mecca’s booming luxury offerings.<br />
BY IRENE LACHER<br />
This is a tale of two Cabos — and I don’t mean San José del Cabo and Cabo San<br />
Lucas, the two cities at the southern tip of Mexico’s Baja California Peninsula<br />
known collectively as Los Cabos. Instead, let’s count the cities as one, both<br />
the colonial-architecture-rich municipality seat and the lively touristy town you’re<br />
probably thinking of. The “other” Cabo is the 20-mile-long Tourist Corridor between<br />
the two cities. Let’s start there.<br />
Once a remote rural fishing area, Los Cabos, a short plane ride away, has been a<br />
tourism hotspot for years, thanks in part to much-publicized visits from celebrities,<br />
from Elizabeth Taylor to Jennifer Aniston. And yet, tourism there, particularly along<br />
the oceanfront corridor, is booming beyond even its popular reputation. The boom is<br />
in luxury — both the quantity and quality of the burgeoning hotel scene. This, despite<br />
the U.S. State Department’s August 2017 travel warning of a spike in violence due to<br />
turf battles among criminal organizations.<br />
El Arco (The Arch) is an iconic rock formation at<br />
the southern tip of Cabo San Lucas.<br />
PHOTO: Richard Cunningham<br />
34 | ARROYO | 07.18
That warning may be less than one year old, but the tourism industry people I met<br />
there last month seemed utterly unruffled by it, noting that bad guys don’t target tourists.<br />
And they have good reason — Los Cabos recently hired 200 more police officers,<br />
and Mexico’s Marines took command of local police in November, with plans to build<br />
two military bases in Cabos’ home state of Baja California Sur. And yet, in a visit last<br />
month, I didn’t feel a military presence, the way I did in the embattled southern Philippines<br />
years ago.<br />
What I did see were several high-end hotels under construction, including one next<br />
door to my hotel (although, fortunately, I didn’t hear the work). It was easy to see why.<br />
Grand Velas Los Cabos’ curved façade overlooks crashing waves, a soothing soundtrack<br />
for dining, sleeping and all-around destressing. Ranked the No. 1 hotel in San José del<br />
Cabo by Tripadvisor, Grand Velas has been at the forefront of the luxury boom here<br />
since it opened a year and a half ago, thanks to a staff ratio of 3 to 1, personalized service<br />
(e.g., your name is on the hotel’s home screen on TV), an open bar with premium-brand<br />
liquor, Michelin-worthy cuisine, organized activities for kids and teenagers, three<br />
pools including one just for adults, a health club–size fitness center, even a free minibar<br />
stocked daily. It’s all part of the AAA Five-Diamond hotel all-inclusive plan.<br />
“Most luxury hotels are on the European plan,” Grand Velas’ Michelle González told<br />
me. “We wanted to go beyond that. This is a worry-free location. You can enjoy every<br />
restaurant without having to take care of the bill.” And there are five of them. More on<br />
that later.<br />
The $150 million beachfront property is the fifth hotel built by Mexico’s Vela<br />
brothers, developers who were prodded into the tourism industry by serendipity. When<br />
the world economy took a dive in 2008, they switched gears on a new condo building<br />
in Puerto Vallarta, finding that hotels were a better bet. That may help explain the<br />
ample lodgings — the 304 suites are all built facing the water and the smallest one, the<br />
Ambassador Suite, is the size of a modest house, at 1,180 square feet. All have roomy<br />
terraces and some even have private plunge pools. You can also opt for a Wellness Suite<br />
duplex, with a Lifecycle, rice chips and teas, an aromatherapy kit and space for your<br />
private yoga session. Or a Family Suite, which includes adjoining rooms, crib, chef-made<br />
baby food and turn-down for kids with cookies and milk. (The Vela brothers are big<br />
family men, rotating large holiday celebrations among their various resorts.)<br />
My first impression was the striking, award-winning architecture by architect<br />
Ricardo Elias of Guadalajara and Miami, who also designed two other Grand Velas<br />
resorts and the Centro Cultural Nuestra América, a library, theater and education<br />
complex in Mérida, Mexico. You arrive at a monumental lobby with an unobstructed<br />
view of the Pacific Ocean and two huge, sinuous wooden settees that double as<br />
sculpture, where a staff member greets you with a cool towel and tropical fruit juice.<br />
Other works by Mexican artists appear throughout the hotel (an art gallery is in the<br />
planning stage), which is encased in earth and sea tones meant to mesh visually with<br />
the beach, boulders and Pacific and soften the dazzle of the strong midday sun. Four<br />
additional architects joined Elias in designing the hotel’s interiors and five restaurants.<br />
–continued on page 36<br />
PHOTOS: Richard Cunningham<br />
07.18 | ARROYO | 35
Two courses at Cocina de Autor<br />
Chef Aurélien Legeay of Piaf, Grand Velas’ French restaurant<br />
The huge Spa Water Journey pool<br />
A partial view of the<br />
Grand Class Suite<br />
–continued on page 35<br />
Okay, let’s stop there. The hotel is justly proud of its cuisine. In fact, if you go,<br />
go for the waves and the food. (Also the spa. More on that later.) Do not miss the<br />
adults-only Cocina de Autor, named one of the world’s best new restaurants for<br />
2017 by CNN a mere two weeks after it opened. The seasonal menu is designed<br />
by Dutch Chef Sidney Schutte, who boasts two Michelin stars. It’s a set tasting<br />
menu with eight courses (e.g., tuna and beetroot with chives and horseradish milk),<br />
although you can swap out anything you like. Schutte favors fusion cuisine that<br />
does new and surprising things with Mexican flavors, something I also found at<br />
the Mexican restaurant, Frida.<br />
If the restaurants surprised me, so did the spa, where I had a blue agave facial<br />
(it’s in the mask). Before that I experienced the hotel’s hourlong hydrotherapy<br />
circuit in what Forbes Travel Guide calls a “35,000-square-foot aquatic paradise,”<br />
which comes with all treatments. Staff members gently guide you through a sevenstep<br />
journey of water stations, where you’re pummeled, caressed and invigorated.<br />
Follow that with stops in dry and wet saunas, an ice room (I skipped that) and<br />
rain showers with chromatherapy. I doubt you’ll find anything like it in Southern<br />
California; at least you shouldn’t be able to find it in SoCal.<br />
We did leave the property for a sunset sail with Cabo Adventures, which also<br />
offers tours involving dolphins, whale sharks, even camels. Ours was a lovely,<br />
margarita-fueled excursion to see El Arco (The Arch), an iconic rock formation<br />
rising out of the sea at the very tip of the Baja Peninsula. That meant going to that<br />
other Cabo, the noisy one crammed with tourists who seemed desperate to have<br />
fun. Cabo Adventures’ home base was fairly chaotic, so go expecting the worst and<br />
you’ll be fine.<br />
For information and reservations, call (888) 505-8406 or visit https://loscabos.<br />
grandvelas.com. For Cabo Adventures, call (888) 526-2238 or visit www.cabo-adventures.com<br />
||||<br />
PHOTOS: (top left) Irene Lacher; (top right) Richard Cunningham; (bottom and middle left) Courtesy of Grand Velas Los Cabos.<br />
36 | ARROYO | 07.18
KITCHEN<br />
CONFESSIONS<br />
What’s a Churro?<br />
ONLY THE COOLEST SNACK THEY SELL AT DODGER STADIUM.<br />
BY LESLIE BILDERBACK<br />
It is summer, which for me means the occasional trip to the ballpark. I am a medium<br />
fan, which means that I love the game and I love my team, but I cannot recite stats<br />
and I do not keep up with the standings. I like to score the games when we go,<br />
but I don't know how to fill out the form correctly, and I never go back and compare<br />
games. I tried once to join a fantasy baseball league, but I didn't realize it was a daily<br />
commitment, and I was not asked back the following season. I am a medium fan.<br />
I am also a medium fan because I switched teams in mid-life. I come from Giants<br />
country, but my kids were born and raised 10 minutes from Chavez Ravine. Naturally, if I<br />
wanted them to be baseball fans, it would have to be the Dodgers. I was just trying to be a<br />
good mother. (I’ve been in Dodger blue for 25 years now, but I still don't think my husband<br />
has forgiven me.)<br />
I think I love baseball because it is a friendly game. The fans are friendly (even when my<br />
husband wears his Giants cap), the players are all buddies and there is very little violence<br />
(minus the random stray pitch). I love the organ music and the kiss cam — but most of all, I<br />
love ballpark food. I always have the same thing — a Dodger dog and a Carnation chocolate<br />
malted. Heaven.<br />
Lately, however, the food at the ballpark has been getting weird. Quirky menus have<br />
become a badge of honor for stadiums, and the annual unveiling of the menu is just as big a<br />
media event as the draft. The weirder the food is, the better, apparently. Across the country<br />
you can forgo the standard fare in favor of a deep-fried, hot-dog-stuffed pickle, chicken<br />
and waffles, fried-cheese-curd burgers and just about anything topped with Flamin’ Hot<br />
Cheetos. I have no problem with this food frenzy, as long as no one messes with my Dodger<br />
dog and chocolate malted.<br />
Except — they did.<br />
Last month, after I finished my dog, I waited patiently for the concessionaire to come<br />
by with my malted. My delicious, icy, chocolaty malted, scooped out of a paper cup with its<br />
iconic flat wooden spoon. But he didn’t come. Fifth, sixth, seventh inning — no malted. The<br />
churro guy, however, made his way up and down our section seven or eight times, waving his<br />
donut wand in the air like a giant rubber pencil. Had my beloved malted been replaced by a<br />
churro?<br />
Obviously, money talks, and the fried dough sticks are what a lot of cool kids are eating<br />
these days. As I looked around the stadium, I realized that they were indeed popular. Not<br />
only were they being enjoyed au naturel, but also as a garnish on over-the-top ice-cream<br />
sundaes, served up in plastic bowls shaped like a Dodger cap. No one was having a malted! It<br />
was churromania!<br />
What is a churro, anyway? When I was a kid, we’d never even heard of churros. We<br />
had to settle for round donuts. And phones that were attached to the walls. And just three<br />
television channels. And we had to look stuff up in books called “encyclopedias,” which I<br />
used to learn more about this dessert usurper.<br />
One story suggests that the churro was invented by nomadic Spanish shepherds. With<br />
no oven out in the field, they resorted to frying dough for their lunch. This sounds sketchy<br />
to me, as do all the food-origin stories that involve clever shepherds. Not to suggest that<br />
shepherds aren’t smart. Those guys are totally smart. But how is frying in the field easier<br />
than just packing a bun in your knapsack? There is, however, a breed of sheep called the<br />
“churro,” so I guess it could be true. The edible churro landed in the New World via the<br />
Spanish, who swiped it from the Portuguese, who stole the idea from the Chinese. How<br />
05.18 | ARROYO | 37<br />
it ended up at Dodger Stadium and nudged out my beloved chocolate malted will remain a<br />
mystery for the ages.<br />
Around the world, churros can be found in a variety of forms. Thin or thick, straight or<br />
curvy, crunchy or soft, they are almost always served with a dipping sauce or chocolaty drink.<br />
There are even some South American countries that prefer a savory churro, stuffed with<br />
cheese. (I should’ve kept that one to myself. It will probably show up on the Dodger menu<br />
next year, dusted with powdered Flamin’ Hot Cheetos.) ||||<br />
–continued on page 38<br />
07.18<br />
07.18<br />
| ARROYO<br />
ARROYO<br />
| 37<br />
37
KITCHEN<br />
CONFESSIONS<br />
ARROYO COCKTAIL OF THE MONTH<br />
–continued from page 37<br />
THE SPARR<br />
COCKTAIL<br />
The churro is nothing but a soft choux pastry, the same dough we use to make cream<br />
puffs, piped into hot oil. If you are up for the challenge, fry up a batch for your next<br />
backyard barbeque. Apparently they are very popular right now.<br />
INGREDIENTS<br />
½ cup of water<br />
6 tablespoons unsalted butter<br />
1 teaspoon sea salt<br />
1 teaspoon granulated sugar<br />
CHURROS<br />
1 cup all-purpose flour<br />
3 large eggs<br />
4 to 6 cups vegetable oil for frying<br />
Cinnamon sugar<br />
METHOD<br />
1. In a medium saucepan, bring the water, butter, salt and sugar to a boil over high heat. At the boil,<br />
add all the flour at once, reduce heat to low and stir for three minutes, until the flour is absorbed and<br />
the mixture looks like mashed potatoes. Remove from the heat and cool slightly.<br />
2. Off the heat, stir in the eggs, one at a time. The dough will be stiff, so you may want to use an<br />
electric mixer for this step. (If you do, be careful not to overmix.) Transfer batter to a pastry bag fitted<br />
with a large star tip.<br />
3. Fill a saucepan half full of oil and heat to 370°. Carefully pipe the dough into the hot oil. Don't<br />
try to make them straight. It’s not going to happen. Embrace their glorious homemade curvilinear<br />
beauty. Cook, turning, until golden brown, about 1 to 2 minutes per side. Transfer to a paper-towellined<br />
tray to drain and cool. Repeat with the remaining dough. Sprinkle with cinnamon sugar while<br />
they are still hot.<br />
Serve with chocolate sauce, hot cocoa, coffee or horchata, or shove them into an ice-cream sundae<br />
like they do at the ballpark.<br />
Leslie Bilderback is a chef and cookbook author, a certified master baker and<br />
an art history instructor. She lives in South Pasadena and teaches her techniques<br />
online at culinarymasterclass.com.<br />
Everyone wants to replicate the camaraderie and conviviality of TV’s Cheers in<br />
their own local bar. The John Sparr Tavern in Glendale comes close.<br />
“We are a comfortable place that doesn't offer theatrical drinks, just oldschool<br />
cocktails,” says co-owner David Fink. The traditional approach to cocktails<br />
mirrors the ambience — small, intimate, quiet, confident. Green marble lines the<br />
walls, mahogany tables and chairs along with a few booths, occupy the interior,<br />
with more seating in an outdoor patio. It’s pretty much what you’d expect from<br />
a throwback tavern. Even the live music they offer is acoustic guitar, meant as<br />
background to your conversations over cocktails. This is a place to talk.<br />
This cocktail reflects their orthodox approach — the smoothness of the rye and<br />
bourbon is touched by the slight sweetness of the cherry, while the scent from the<br />
lemon peel’s oil fills your nose, adding a zesty citrus element. Neither too heavy nor<br />
too sweet, it balances multiple ingredients with aplomb. Pair this with their crab<br />
cakes with garlic aioli appetizer or their prime rib of pork with Cognac sauce. ||||<br />
INGREDIENTS<br />
¾ ounce Old Grand-Dad Bonded Bourbon<br />
¾ ounce Old Overholt Straight Rye Whiskey<br />
¼ ounce Heering Cherry Liqueur<br />
¼ ounce Benedictine D.O.M.<br />
STORY AND PHOTO<br />
BY MICHAEL CERVIN<br />
THE SPARR COCKTAIL<br />
Two dashes Angostura Bitters<br />
Lemon peel<br />
Black maraschino cherry<br />
METHOD<br />
Pour liquor and bitters into ice-filled shaker. Stir, strain into tumbler. Rim and garnish with freshly cut<br />
lemon peel. Top with black maraschino cherry.<br />
38 | ARROYO | 07.18
A SELECTIVE PREVIEW OF UPCOMING EVENTS<br />
COMPILED BY JOHN SOLLENBERGER<br />
THE LIST<br />
Descanso Gardens Swings<br />
Through Summer<br />
Descanso Gardens hosts live jazz this<br />
summer with Music on the Main, from 6<br />
to 7:30 p.m. Thursday nights, and World<br />
Rhythms, from 6 to 7 p.m. Tuesday nights.<br />
Free with regular Descanso admission of<br />
$9, $6 for seniors and students and $4 for<br />
children 5 to 12; free for members and<br />
kids 4 and younger:<br />
WORLD RHYTHMS:<br />
<strong>July</strong> 3 — On Ensemble<br />
<strong>July</strong> 10 — Dance India with Shakti<br />
Dance Company and Desert Fire<br />
<strong>July</strong> 17 — Spirit of Hawaii with Hālau Hula<br />
Keali’i O Nālani<br />
<strong>July</strong> 24 — Jazzy Ash<br />
MUSIC ON THE MAIN:<br />
<strong>July</strong> 5 — Incendio<br />
<strong>July</strong> 12 — Spencer Day<br />
<strong>July</strong> 19 — Nolan Shaheed<br />
<strong>July</strong> 26 — Aaron Weinstein<br />
Descanso Gardens is located at 1418<br />
Descanso Dr., La Cañada Flintridge. Call<br />
(818) 949-4200 or visit descansogardens.<br />
org.<br />
Americafest<br />
Marks Fourth at<br />
Rose Bowl<br />
<strong>July</strong> 4 — Pasadena’s<br />
annual Independence<br />
Day celebration<br />
returns to the Rose Bowl. Parking lots<br />
open at noon, and the Family Fun Zone<br />
in Area H opens at 2 p.m. Gates open at<br />
5:30 p.m., and family-friendly performances<br />
start at 7 p.m., all leading up to<br />
the area’s top fireworks show, starting at<br />
9 p.m. Ticket prices start at $15 for adults;<br />
free for children 5 and younger.<br />
Rose Bowl Stadium is located at 1001<br />
Rose Bowl Dr., Pasadena. Call (626) 577-<br />
3100 or visit rosebowlstadium.com.<br />
Saturday Stories for<br />
Kids in Flintridge<br />
<strong>July</strong> 7 — Bestselling children’s author<br />
David Shannon joins a lineup of authors<br />
presenting story times at 10:30 a.m. the<br />
first Saturday of the month at Flintridge<br />
Bookstore & Coffeehouse. Writer/<br />
illustrator Shannon reads Bizzy Mizz Lizzie,<br />
his latest book. His illustrations will also be<br />
on display and available for purchase.<br />
The Art Center College of Design<br />
graduate’s illustrations have appeared<br />
in such publications as Time, Newsweek,<br />
THE ROSE ROCKS<br />
THIS SUMMER<br />
Pasadena’s premier live music venue, The Rose, hosts hit rock acts this month. Doors<br />
open at 6 p.m., and headliners start at 9 p.m.<br />
<strong>July</strong> 11 — Grammy Award-winning guitarist Eric Johnson (above) performs “Cliffs of<br />
Dover” and other songs from his catalog at 9 p.m. Tickets cost $28 to $38.<br />
<strong>July</strong> 14 — Pop diva Rita Coolidge sings hits including “We’re All Alone,” “The Way You<br />
Do the Things You Do” and “All Time High.” Tickets are $24 to $38.<br />
<strong>July</strong> 21 — Actor Dennis Quaid rocks with Dennis Quaid & the Sharks, performing his<br />
original songs and classic hit covers. Tickets cost $28 to $58.<br />
<strong>July</strong> 26 — 1980s superstar act The Fixx celebrates the 35th anniversary of its breakout<br />
album Reach the Beach, performing “One Thing Leads to Another,” “Saved by Zero”<br />
and more. Tickets are $28 to $38.<br />
<strong>July</strong> 27 — Patty Smyth and Scandal, who hit with “The Warrior” and “Goodbye to<br />
You” in the 1980s, say hello to Pasadena, rocking the tunes that made them famous.<br />
Tickets are $24 to $48.<br />
The Rose is located at 245 E. Green St., Pasadena. Call (888) 645-5006 or visit roseconcerts.com.<br />
Rolling Stone and The New York Times.<br />
Flintridge Bookstore & Coffeehouse is located<br />
at 1010 Foothill Blvd., La Cañada<br />
Flintridge. Call (818) 790-0717 or visit<br />
flintrdigebooks.com.<br />
Opera Opens Cal Phil<br />
Summer Concerts<br />
California Philharmonic’s summer Sunday<br />
concerts at Walt Disney Concert<br />
Hall include preconcert talks by Maestro<br />
Victor Vener at 1 p.m. and 2 p.m. performances.<br />
Tickets cost $54 to $140.<br />
<strong>July</strong> 8 — “Phantom Meets Puccini” features<br />
some of the world’s finest operatic<br />
music performed by opera stars James<br />
Barbour, Jamie Chamberlin, Nathan<br />
Granner and Marya Basaraba with the<br />
Cal Phil Chorale.<br />
<strong>July</strong> 29 — “Symphonic Dances” spotlights<br />
new choreography, as well as<br />
saxophonist Harvey Pittel and vocalist<br />
Alyson Stoner. The orchestra performs<br />
works by Ravel, de Falla, Stravinsky and<br />
John Williams.<br />
Walt Disney Concert Hall is located at<br />
111 S. Grand Ave., L.A. Call (323) 850-<br />
2000 or visit calphil.com.<br />
Country Classic Romance<br />
Made Modern<br />
<strong>July</strong> 12 — Glendale’s Antaeus Theatre<br />
Company unveils Three Days in the<br />
Country, Patrick Marber’s comedic update<br />
of the Turgenev classic A Month in<br />
the Country. In the new version, a handsome<br />
new tutor brings reckless, romantic<br />
desire to an eccentric household, and<br />
over a three-day period, young and old<br />
learn lessons in love — the maternal, platonic<br />
and first, forbidden kinds. The production<br />
continues at 8 p.m. Thursdays<br />
and Fridays, at 2 and 8 p.m. Saturdays<br />
and at 2 p.m. Sundays through Aug. 26.<br />
Tickets cost $30 to $34.<br />
Antaeus Theatre Company is based at<br />
the Kiki and David Gindler Performing<br />
Arts Center, 10 E. Broadway, Glendale.<br />
Call (818) 506-1983 or visit antaeus.org.<br />
A Party on<br />
the Bridge<br />
<strong>July</strong> 14 — Pasadena<br />
Heritage hosts its<br />
annual Colorado<br />
Street Bridge Party,<br />
where guests can stroll along the historic<br />
bridge across the <strong>Arroyo</strong>, dance to live<br />
music, view a display of vintage cars<br />
and dine on festive food and beverages.<br />
Children’s activities are included in<br />
the family-friendly event, from 6 to 11:30<br />
p.m. Advance adult tickets cost $20<br />
($18 for members), advance tickets for<br />
children 7 to 12 are $10 ($8), same-day<br />
tickets at the Orange Grove Boulevard<br />
entrance cost $25 for adults and $12 for<br />
kids 7 to 12; free for all children under 7.<br />
(Food and drink sold separately.)<br />
The Colorado Street Bridge is located on<br />
West Colorado Boulevard in Pasadena.<br />
Call (626) 441-6333 or visit pasadenaheritage.org.<br />
Dance, Country<br />
Music Anchor<br />
Two Arcadia<br />
Festivals<br />
<strong>July</strong> 14 — Dance<br />
the night away at<br />
Arcadia Performing Arts Center’s annual<br />
outdoor Summer Dance Festival. The<br />
family-friendly event includes giveaways,<br />
food trucks, professional dancers and<br />
nonstop grooves. Doors open at 4:30<br />
p.m. and the dancing starts at 5 p.m.<br />
Admission costs $5 and includes a raffle<br />
ticket.<br />
<strong>July</strong> 21— The Arcadia Americana<br />
Festival stars Knotts Berry Farm’s Krazy<br />
Kirk & the Hillbillies performing America’s<br />
own music on fiddle, mandolin, banjo,<br />
guitar and bass, delivered in a comedic<br />
country-Western style. Doors open at<br />
6:30 p.m. and the music starts at 7 p.m.<br />
Ticket prices range from $15 to $35.<br />
The Arcadia Performing Arts Center is located<br />
at 188 Campus Dr., Arcadia. Call<br />
(626) 821-1781 or visit arcadiapaf.org.<br />
–continued on page 40<br />
07.18 | ARROYO | 39
THE LIST<br />
PASADENA POPS REVIVES<br />
SUMMER OF LOVE<br />
<strong>July</strong> 7 — The Pasadena Pops presents “Music Under the Stars” in front of Pasadena<br />
City Hall at 8 p.m. Resident Pops Conductor Larry Blank leads the orchestra in a free<br />
concert of music from Broadway, Hollywood and the Great American Songbook,<br />
sung by Broadway soloists and the JPL Chorus. Gates open at 6 p.m. for a musical<br />
instrument petting zoo for the kids and gourmet food trucks.<br />
Pasadena City Hall is located at 100 N. Garfield Ave., Pasadena.<br />
<strong>July</strong> 21 — The Pops’ second summer concert, “Summer of Love,” takes place at<br />
the Arboretum. Michael Feinstein (above) sings ’60s hits from the Beach Boys, The<br />
Mamas and the Papas, Frank Sinatra, Andy Williams and others. Gates open for<br />
picnicking at 5:30 p.m. and the concert starts at 7:30 p.m. Ticket prices start at $25.<br />
The L.A. County Arboretum and Botanic Gardens is located at 301 N. Baldwin Ave.,<br />
Arcadia. Call (626) 793-7172 or visit pasadenasymphony-pops.org.<br />
–continued from page 39<br />
Kipling Classic<br />
Revisited<br />
at Playhouse<br />
<strong>July</strong> 17 through<br />
29 — The Pasadena<br />
Playhouse opens<br />
an adaptation of the Rudyard Kipling<br />
classic The Jungle Book, adding colorful<br />
new characters from Kipling’s books,<br />
plus some from today’s urban jungle, to<br />
the beloved tale of Mowgli, Baloo the<br />
Bear and Kaa the snake. The new story,<br />
written and directed by Craig Francis<br />
and Rick Miller, draws on video, interactive<br />
technology and whimsical stories,<br />
poems and songs from the original to<br />
create a family-friendly performance.<br />
Jungle Book opens at 8 p.m. today and<br />
continues at 8 p.m. Tuesdays, 10 a.m.<br />
and 8 p.m. Wednesdays, 2 and 8 p.m.<br />
Thursdays, 8 p.m. Fridays, 2 and 7:30 p.m.<br />
Saturdays and 1 and 4 p.m. Sundays<br />
through <strong>July</strong> 29. Tickets start at $20.<br />
The Pasadena Playhouse is located at<br />
39 S. El Molino Ave., Pasadena. Call (626)<br />
356-7529 or visit pasadenaplayhouse.org.<br />
Shakespeare by<br />
the Sea<br />
in South Pas<br />
June 9 — The<br />
Shakespeare by<br />
the Sea theater company visits South<br />
Pasadena’s Garfield Park for a free 7<br />
p.m. performance of The Winter’s Tale,<br />
the story of Leontes, a king who wrongfully<br />
banishes his family and is taught<br />
–continued on page 42<br />
40 | ARROYO | 07.18
07.18 | ARROYO | 41
THE LIST<br />
MUSIC, DANCE<br />
WORKSHOPS AT<br />
UNION STATION<br />
<strong>July</strong> 23 — Metro Arts presents Floor Improv Day at downtown L.A.’s historic Union<br />
Station from 2 to 5 p.m. The free event for all ages features live music by The Red<br />
Line Horns, flamenco lessons from Manuel Gutierrez and percussion workshops<br />
with Christian Moraga. The day culminates in the Floor Improv Jam, a celebratory<br />
group dance.<br />
Union Station is located at 800 N. Alameda St., L.A. Visit unionstationla.com.<br />
–continued from page 40<br />
the meaning of forgiveness through the<br />
inspired plan of a wise woman.<br />
Garfield Park is located at 1000 Park<br />
Ave., South Pasadena. Call (310) 217-<br />
7596 or visit shakespearebythesea.org.<br />
Muse/Ique Concert<br />
Tunes into<br />
Nation’s Diversity<br />
<strong>July</strong> 28 — Muse/<br />
Ique, the innovative<br />
Pasadena orchestra<br />
led by Rachael Worby, continues its<br />
summer season with the second of its<br />
three-part series titled “States/United,”<br />
celebrating America’s unique sound at<br />
the Huntington Library, Art Collections<br />
and Botanical Gardens. This month’s<br />
concert, “Movement/Aloud,” begins<br />
with special guest Norman Lear reciting<br />
the Declaration of Independence.<br />
Premier Latino dance organization Ballet<br />
Hispanico performs Carmen.maquia,<br />
a contemporary rendition of Bizet’s beloved<br />
opera. Prize-winning violinist Alyssa<br />
Park, concertmaster of the New West<br />
Symphony, performs George Gershwin’s<br />
“It Ain’t Necessarily So,” arranged by<br />
Jascha Heifetz. Then special guests join<br />
the orchestra in a rendition of “God Bless<br />
America,” showcasing the legacies of<br />
artists whose families immigrated to the<br />
U.S., including Neil Diamond, Paul Simon<br />
and Gloria Estefan. Doors open at 6 p.m.<br />
for mingling and dining, and the concert<br />
starts at 8 p.m. Tickets cost $30 to $130.<br />
The Huntington Library, Art Collections<br />
and Botanical Gardens is located at<br />
1151 Oxford Rd., San Marino. Call (626)<br />
539-7085 or visit muse-ique.org. ||||<br />
42 | ARROYO | 07.18
07.18 | ARROYO | 43
44 | ARROYO | 07.18