KUDOS March 2020
Our Food and Wine issue features a plethora of good food and drink and the people responsible for creating it. #Russ Bendel and his partners have opened three very successful Orange County restaurants:#VineRestaurant&Bar in San Clemente, #Ironwood in Laguna Hills and #Olea in Newport Beach. We are also featuring two people who are at the top of their game in the wine and spirit worlds. #Ali Coyle at #Fable & Spirit in Newport Beach, and #MichaelRooney of the newly opened #TheHallGlobalEatery and also linked to the beverage programs at #Broadway by #AmarSantana and #Vaca. In addition, we talk about #Eddie V’s Prime #Seafood restaurant. Best place to enjoy oysters in #NewportBeach. If you would like an exciting and varied food experience, try Vancouver, which Condé Nast Traveler rates #12 in its World’s Best Food Cities in the world.
Our Food and Wine issue features a plethora of good food and drink and the people responsible for creating it. #Russ Bendel and his partners have opened three very successful Orange County restaurants:#VineRestaurant&Bar in San Clemente, #Ironwood in Laguna Hills and #Olea in Newport Beach. We are also featuring two people who are at the top of their game in the wine and spirit worlds. #Ali Coyle at #Fable & Spirit in Newport Beach, and #MichaelRooney of the newly opened #TheHallGlobalEatery and also linked to the beverage programs at #Broadway by #AmarSantana and #Vaca. In addition, we talk about #Eddie V’s Prime #Seafood restaurant. Best place to enjoy oysters in #NewportBeach.
If you would like an exciting and varied food experience, try Vancouver, which Condé Nast Traveler rates #12 in its World’s Best Food Cities in the world.
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NEWPORT BEACH | LIVING LOCAL<br />
MARCH <strong>2020</strong><br />
&<br />
Food Wine<br />
Russ Bendel’s<br />
Amazing Restaurant Journey<br />
Wine & Spirits<br />
Aficionados Speak Out<br />
Vancouver’s Culinary Scene<br />
kudosnb.com
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come in, get hooked<br />
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NEWPORT BEACH · REDONDO BEACH · PHOENIX · CORONADO<br />
CATALINA ISLAND · TEMECULA · CARLSBAD · SANTA BARBARA
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Anti-Cancer<br />
Challenge<br />
Ride.<br />
Run.<br />
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JOIN THE ANTI-CANCER CHALLENGE<br />
STOP AT NOTHING TO END CANCER<br />
When you ride, run, walk or volunteer, you contribute to finding cures for a<br />
disease that touches us all. 100 percent of participant proceeds go directly<br />
to breakthrough cancer research at the UCI Chao Family Comprehensive<br />
Cancer Center — the only National Cancer Institute-designated<br />
comprehensive cancer center in Orange County.<br />
WHEN<br />
SATURDAY, JUNE 6, <strong>2020</strong><br />
ALDRICH PARK, UCI CAMPUS<br />
FOR More information AND TO REGISTER, VISIT:<br />
ANTI-CANCERCHALLENGE.ORG
NEWPORT BEACH | LIVING LOCAL<br />
EDITOR<br />
SPEAKS<br />
MARCH <strong>2020</strong><br />
<strong>KUDOS</strong> Newport Beach<br />
PUBLISHER<br />
Ana Launes | ana.launes@kudosnb.com<br />
EDITOR<br />
Donna Bunce | dbunce@kudosnb.com<br />
ART DIRECTOR<br />
Grace Neary | gneary@kudosnb.com<br />
CONTRIBUTING WRITERS<br />
Helena Danovich • David Duran<br />
Greg Hardesty • Ana Launes<br />
Anne Marie Panoringan • Jeanne Quill<br />
CONTRIBUTING PHOTOGRAPHERS<br />
Ann Chatillon • Kyle Fierro<br />
Doug Gifford • Happy Photos<br />
David Kawashima • Sarah King<br />
Ana Launes • Robert Rooks • Steve Zyllus<br />
<strong>KUDOS</strong> Publications<br />
From Many, ONE<br />
People, Places, Things & Ideas<br />
Our publications are your source of<br />
insightful and inspirational local content<br />
<strong>KUDOS</strong> Newport Beach is a monthly publication<br />
distributed via the US Postal Service. The opinions<br />
expressed in our published works are those of the<br />
author(s) and do not reflect the opinions of <strong>KUDOS</strong><br />
Newport Beach.<br />
The information contained in this Magazine has<br />
been obtained by <strong>KUDOS</strong> Newport Beach from<br />
sources believed to be reliable. However, neither<br />
<strong>KUDOS</strong> Newport Beach nor its authors guarantee<br />
the accuracy or completeness of any information<br />
published herein and neither <strong>KUDOS</strong> Newport<br />
Beach nor its authors shall be responsible for any<br />
errors, omissions, or claims for damages, including<br />
exemplary damages, arising out of use, inability to<br />
use, or with regard to the accuracy or sufficiency of<br />
the information contained in <strong>KUDOS</strong> Newport<br />
Beach. No portion of this magazine may be<br />
reproduced in any form without written consent.<br />
Let’s Talk about<br />
Food and Drink!<br />
OUR FOOD AND WINE ISSUE IS ALWAYS A FAVORITE.<br />
Since we all need to eat and drink to stay alive, what we<br />
choose to do faces us every day. Some of us are more into it<br />
than others, but, needless to say, those of us who care are<br />
pretty committed. Some of you might say obnoxious, right?<br />
We all have that friend who is so particular about what she or<br />
he orders, it is embarrassing to witness. Regardless, our <strong>March</strong><br />
issue features a plethora of good food and drink and the<br />
people responsible for creating it.<br />
Russ Bendel is at the top of the list as he and his partners<br />
have opened three very successful Orange County restaurants in just seven years - and the<br />
fourth is in the works! If you haven’t been to his restaurants, you might make a reservation -<br />
Vine Restaurant & Bar in San Clemente, Ironwood in Laguna Hills and Olea in Newport<br />
Beach.<br />
Bendel grew up in the restaurant world with both parents in the mix, and when his father<br />
was offered the COO job for El Torito on the West Coast and the family moved to Mission<br />
Viejo, he saw restaurants being built from the ground up. In his teenage years, he worked as<br />
a dishwasher and bus boy before going on to earn his Bachelor of Science degree with an<br />
emphasis on Restaurant and Business Management from The Collins College at Cal Poly<br />
Pomona. After working as manager and later partner at Fleming’s in Newport Beach, Bendel<br />
struck out on his own, and the rest, as they say, is history. The next chapter awaits!<br />
We are also featuring two people who are at the top of their game in the wine and spirit<br />
worlds. Ali Coyle, director of wines and an advanced Level Three Sommelier at Fable & Spirit<br />
in Newport Beach, features a wine collection of more than 300 bottles, with 40 by the glass,<br />
and a generous range from well-respected cult wines to harder-to-find California boutique<br />
wineries. She was warned about patrons preferring more mainstream names but chose not<br />
to conform and hasn’t had a complaint yet!<br />
Beverage Director Michael Rooney of the newly-opened The Hall Global Eatery and also<br />
linked to the beverage programs at Broadway by Amar Santana and Vaca had the<br />
gargantuan task of creating a cocktail menu at the Hall for everything from Mediterranean<br />
food to Asian cuisine. The result was cocktails with a bit of a more refined flavor to cocktails<br />
with a punch. Rooney’s choice of wines from Sicily, Greece, northern Africa, and more, were<br />
also influenced by the foods.<br />
If you would like an exciting and varied food experience, try Vancouver, which Condé<br />
Nast Traveler rates #12 in its World’s Best Food Cities and is named among the Top 10 dining<br />
cities by Food and Wine magazine.<br />
In closing, enjoy your food and drink experiences, however you choose to do so!<br />
Until next time!<br />
All rights reserved. No part of any <strong>KUDOS</strong><br />
published work may be reproduced, stored in a<br />
retrieval system, or transmitted in any form or by<br />
any means, electronic, mechanical, photocopying,<br />
recording, or otherwise, without written permission<br />
from the publisher.<br />
Donna Bunce, Editor<br />
dbunce@kudosnb.com<br />
kudosnb.com<br />
4 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
One of the Greatest Villains of All Time<br />
HAL & JEANETTE SEGERSTROM FAMILY<br />
FOUNDATION CLASSICAL SERIES<br />
OTELLO<br />
April 23, 25 & 28 • Renée and Henry Segerstrom Concert Hall<br />
Carl St.Clair, conductor<br />
Robert Neu, stage director<br />
Pacific Chorale — Robert Istad, artistic director<br />
Pacific Symphony<br />
Love, betrayal and jealousy — all trademarks of great tragic opera — Otello embraces these<br />
themes to the fullest. Verdi’s interpretation of Shakespeare’s tale takes you on a journey<br />
through a passionate romance destroyed by one of opera’s most loathsome villains.<br />
Cast Includes<br />
PacificSymphony.org<br />
(714) 755-5799<br />
OTELLO<br />
Carl Tanner, tenor<br />
DESDEMONA<br />
Kelebogile Besong,<br />
soprano<br />
PACIFIC SYMPHONY PROUDLY PERFORMS AT:<br />
IAGO<br />
Greer Grimsley,<br />
bass-baritone<br />
Carl’s 30th<br />
Anniversary<br />
Season
TABLE<br />
of CONTENTS<br />
MARCH <strong>2020</strong><br />
24<br />
featuring<br />
34<br />
24 I An Amazing Journey I Restaurateur Russ Bendel is on<br />
fire in the restaurant world<br />
26<br />
34 I Two Amazing Wine and Spirits<br />
Aficionados I Beverage director Michael Rooney and sommelier<br />
Ali Coyne<br />
38 I Visit Vancouver for its Cuisine I PRanked<br />
#12 in Condé Nast’s World’s Best Food Cities<br />
38<br />
departments<br />
4 Editor Speaks<br />
8 Plaudits<br />
18 The Buzz<br />
20 Back Stage<br />
22 Inspired By<br />
28 Chef’s Corner<br />
32 Curtain Time<br />
42 What’s On<br />
6 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
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GENERAL AND COSMETIC DENTISTRY<br />
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949.239.7314 / JEFFREYCHUDDS.COM
PLAUDITS<br />
noun | plau·dit<br />
1 : an act or round of applause<br />
2 : enthusiastic approval<br />
Girl Scouts of<br />
Orange County’s<br />
10th Anniversary of<br />
Celebrate Leadership<br />
In celebration of its 10th anniversary of Celebrate Leadership, 290 community and<br />
business leaders gathered at the Fashion Island Hotel to recognize Orange County<br />
champions of girls and women. New categories included Top Workplace Impact<br />
Honoree and Man Enough to be a Girl Scout. Net proceeds of $280,000 will support<br />
leadership development programs for nearly 20,000 Girl Scouts in Orange County.<br />
Photography by Happy Photos<br />
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7<br />
1. Representatives from Community Impact Honoree, Orange<br />
County United Way's Women's Philanthropy Fund, from left, Laurie<br />
Dubchansky, Artyn Gardner, Sue Parks with Girl Scout Cadette Haley<br />
Valladares (front) | 2. Event Co-Chair and Girl Scouts of OC board<br />
member Julie Farbaniec and Gold Award Girl Scout Megan Loh<br />
presenting Man Enough to be a Girl Scout honoree J. Allen Brack of<br />
Blizzard Entertainment with a symbolic Girl Scout badge | 3. Girl<br />
Scout Saachi Pavani with Karen Whitney, Experian VP of Human<br />
Resources | 4. Girl Scout Daisy Emma Adams with Gold Award Girl<br />
Scout Honoree Isabella Madrigal | 5. Girl Scouts (back row, l-r)<br />
Annamarie McIntosh, Saachi Pavani, Isabelle Madrigal, Girl Scouts<br />
of OC DEO Vikki Shepp, Megan Loh, Haley Valladares; (front row l-r)<br />
Izzy Silberman, Eliana Pham, Emma Adams | 6. Philanthropist<br />
Elizabeth Stahr with past Celebrate Leadership honorees Kelly<br />
Vlahakis-Hanks (CEO Earth Friendly Products), and Nella<br />
Webster-O'Grady (Miracle Mile Advisors Managing Director) | 7.<br />
G.I.R.L. (Go Getter, Innovator, Risk-Taker, Leader) honoree Carole<br />
Moreno, Angels Baseball Co-Owner, with Girl Schouts of Orange<br />
County Board Chair Milly Jolly, Angels Baseball Sr. VP of Finance<br />
and Administration | 8. Girl Scout Brownie Ashley Farias dances<br />
folkorico with Girl Scout Troop 1918 from Santa Ana<br />
8 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong><br />
5<br />
8
Cafe Jardin<br />
TRADITION MEETS INNOVATION<br />
SUNDAYS at Café JARDIN<br />
Starting <strong>March</strong> 15<br />
Provencál St. Tropez inspired<br />
Prix Fixe Rosé Dinner<br />
5:30pm-7:30pm<br />
$70 per person<br />
Includes aWelcome Drink and Garden Admission<br />
Sunday Brunch<br />
11:00 am to 2:00 pm<br />
Monday - Friday 11:00 am to 2:00 pm • Sunday Dinners 5:30 pm to 7:30 pm<br />
Tea Garden Creperie hours Saturday and Sunday 11:00 am to 2:00 pm<br />
Private Event Space accommodating up to 250 guests also available<br />
949.673.0033<br />
2647 E. Coast Hwy. Corona del Mar, CA 92625<br />
www.pascalrestaurants.com<br />
<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 9
PLAUDITS<br />
noun | plau·dit<br />
1 : an act or round of applause<br />
2 : enthusiastic approval<br />
1<br />
2<br />
4<br />
KidWorks’<br />
Foundation for<br />
Success Luncheon<br />
Nets $820,707!<br />
Foundation for Success Luncheon at the Doubletree Hotel in<br />
Santa Ana netted $820,707 to fund afterschool education and<br />
leadership development programs conducted by the nonprofit<br />
headquartered in central Santa Ana. The Dan Donahue<br />
Leadership Award was presented to longtime supporters Heidi<br />
and Ruben Mendoza, and the late benefactor’s Uncle Dan Bears<br />
were part of the fundraising effort.<br />
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5<br />
1. Keynote speaker Ann Meyers<br />
Drysdale with KidWorks board<br />
member-at-large Kyle Team | 2.<br />
2019 Dan Donahue Leadership<br />
Award honorees Ruben and Heidi<br />
Mendoza | 3. Devon Martin,<br />
representing sponsor Balboa Bay<br />
Resort, second from right, with,<br />
from left, Jennifer Thomas, Pam<br />
Spruce, Geri Campeau and Julie<br />
Sherburne | 4. Susan Pailet | 5.<br />
Allison Rawlins Tift and Grant<br />
Rawlins, children of sponsor Lucy<br />
and Rick Rawlins (Advisory Council<br />
member) | 6. Tina Ley and Melissa<br />
Ley | 7.Natalie Pickup, second from<br />
right, representing sponsor Balbao<br />
Bay Resort, with, from left, Lisa<br />
Briggs, Caroline Davenport and<br />
Ellen Small | 8. Sue Willett<br />
8<br />
10 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
Now through May 2, <strong>2020</strong><br />
<strong>March</strong> 14–<br />
August 2, <strong>2020</strong><br />
Who Framed<br />
May 16–June 13, <strong>2020</strong><br />
Original movie<br />
art from the<br />
Disney classic!<br />
FREE admission and parking | Tuesday –Saturday, 11am –5pm | 714-516-5880<br />
167 N. Atchison St., Orange, CA 92866 | HILBERTMUSEUM.org | HilbertMuseum
PLAUDITS<br />
noun | plau·dit<br />
1 : an act or round of applause<br />
2 : enthusiastic approval<br />
2<br />
City of Hope<br />
Ribbon Cutting<br />
City of Hope, named by U.S. News & World Report as the best<br />
cancer hospital in California, opened its first Orange County<br />
location in Newport Beach. The location is the first phase of the<br />
hospital’s plan to invest $1 billion to develop and operate an<br />
Orange County regional cancer care network featuring a<br />
world-class cancer campus of the future, slated for Irvine’s<br />
FivePoint Gateway in 2021.<br />
1<br />
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6<br />
1. Dr. Vijay Trisal, Newport Beach<br />
Mayor Will O'Neill, City of Hope<br />
CEO Robert Stone , OC City of<br />
Hope President Annette Walker, US<br />
Congressman Harley Rouda,<br />
Patient Kandace McMenomy and<br />
Dr. Ravi Salgia | 2. US Congressman<br />
Harley Rouda, OC City of Hope<br />
Annette Walker and Newport<br />
Beach Mayor Will O'Neill | 3.<br />
Orange County City of Hope<br />
President Annette Walker and<br />
speaker Dr. Vijay Trisal | 4. Kandace<br />
McMenomy patient Speaker | 5.<br />
Lynda Youngblade and Cheri<br />
Barbour, Registered Nurses at City<br />
of Hope | 6. City of Hope Newport<br />
Beach Main entrance | 7. Annette<br />
M. Walker, President of City of<br />
Hope OC and Dr. Ravi Salgia<br />
Associate Director for Clinical<br />
Sciences | 8. Ribbon Cutting<br />
Ceremony<br />
7<br />
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12 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
everyday opulence<br />
NEWPORT BEACH<br />
Monday through Friday 10-5<br />
By appointment after hours and Saturdays<br />
1723 Westcliff Drive<br />
Newport Beach, CA 92660<br />
949.448.9627<br />
www.roomscapes.net<br />
SOCO<br />
Monday through Saturday 10-6<br />
3323 Hyland Avenue, Suite G1<br />
Costa Mesa, CA 92626<br />
714.377.4010
PLAUDITS<br />
noun | plau·dit<br />
1 : an act or round of applause<br />
2 : enthusiastic approval<br />
Winners Feted<br />
at Awards Dinner<br />
and Auction<br />
The Newport Beach Christmas Boat Parade Awards Dinner/Auction drew nearly<br />
300 guests to the Fashion Island Hotel, where 18 winners in both the Christmas<br />
Boat Parade and the Ring of Lights waterfront decorating competitions were<br />
honored. Signature boats included the Grand Marshal Boat featuring HGTV’s<br />
Christina Anstead. Funds raised support next year’s parade and event producer,<br />
the Newport Beach Chamber of Commerce. Photo: David Kawashima<br />
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1. NB Chamber President Steve Rosansky, Ring of Lights and Judging Chairman Joe<br />
Stapleton, Parade Control Co-Chairman Don Lawrenz, Parade Control Chairman and<br />
Commodore Skipper Tim Shields, Parade Co-Chairs Larry Smith and David Beek | 2.<br />
Newport Beach Mayor Will O'Neill with Green Entry Award winner for Ring of Lights,<br />
Viviana Fabrizio, event chair Marie Case, Chamber President Steve Roxansky | 3. First<br />
Place, The Rose Marie for Humor and Originality, owners Ron and Rose Cram | 4.<br />
Auction volunteers Kristy Szamocki, Pam Smith, Holly Smith, Susan Pugach, Rochelle<br />
Lindenlaub, April Conn | 5. Best Sailboat, Traveler, owner Michael Lawler | 6.<br />
Commodores Chris Delfs (seated) and Gerard Widder, GM of Fashion Island Hotel,<br />
contributing to the evening's success | 7. Ring of Lights Sweepstakes winner, Shirley<br />
Pepys | 8. Among 250 auction items featured<br />
14 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
PLAUDITS<br />
noun | plau·dit<br />
1 : an act or round of applause<br />
2 : enthusiastic approval<br />
1<br />
2<br />
Pacific Symphony’s<br />
Lunar New Year Concert<br />
and Celebration<br />
Pacific Symphony’s fourth annual Lunar New Year Concert,<br />
generously sponsored by Ling and Charlie Zhang, was preceded by<br />
a festive champagne reception and sumptuous dinner for 200<br />
guests at the Renée and Henry Segerstrom Concert Hall. The<br />
Pan-Asian dinner, catered by Chef Joachim Splichal’s Patina<br />
Catering, was accompanied by Lunar New Year entertainment.<br />
Proceeds benefited the symphony’s artistic, education and<br />
community engagement programs.<br />
3<br />
6<br />
5<br />
1. Yaya Dance Academy Founder Yaya Zhang, Lunar New<br />
Year Chairs Charlie and Ling Zhang, Pacific Symphony<br />
Music Director Carl St.Clair, Consul General Zhang Ping of<br />
the Consulate of the People's Republic of China in Los<br />
Angeles | 2. Lunar New Year Chair Mei Yan Chang | 3.<br />
Pacifc Symphony President John Fosyte, Lunar New Year<br />
Co-Chair Michelle Horowitz, Lunar New Year Chair Charlie<br />
Zhang, David Horowitz | 4. Longtime symphony supporter<br />
Ruth Ann Evans with Lunar New Year Co-Chair Carol Choi<br />
| 5. Ella He, playing the guzheng during dinner | 6.Pacific<br />
Symphony Concertmaster Dennis Kim performing with the<br />
Pacific Symphony and Carl St.Clair conducting | 7. Ya Ya<br />
Dance Adademy performs | 8. Emma He perfroming on<br />
the bamboo flute on stage<br />
7<br />
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<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 15
PLAUDITS<br />
noun | plau·dit<br />
1 : an act or round of applause<br />
2 : enthusiastic approval<br />
2<br />
1<br />
Discovery Cube<br />
Science of Happiness<br />
More than 100 Discovery Cube Innovators and guests gathered at the<br />
Backman Center to explore the Science of Happiness. Guests were<br />
introduced to how happiness relates to the field of positive psychology,<br />
the habits of happy people and specific tools to create happiness and<br />
gratitude in our daily lives. As always, the learning was interactive, joyful<br />
and appealing to the senses. Photography by Ann Chatillon<br />
3<br />
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8<br />
1. Discovery Cube board members Walkie and Janet Ray<br />
with Innovators Barbara and Greg MacGillivray | 2.<br />
Discovery emeritus board member Catherine Thyen with<br />
husband Delane | 3. Innovators Charmian Mitchell, Sheila<br />
Witzling and Mary Smith with Discovery Cube’s Chief<br />
Development Officer, Brie Griset Smith, and Ocean<br />
Quest’s Director of Development, Elizabeth Kurila | 4.<br />
Panel of speakers | 5. Elizabeth Kurtz with Discovery<br />
Cube's Director of Development, Michelle Highberg | 6.<br />
Science of Happiness presenting panel Dr. Kim Perkins,<br />
Janeane Bernstein, Ed. D., and Dr. Sarah Pressman | 7.<br />
Innovator Leadership Council members Malcolm and Pat<br />
Niles | 8. Event Venue, Beckman Center<br />
16 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
PLAUDITS<br />
noun | plau·dit<br />
1 : an act or round of applause<br />
2 : enthusiastic approval<br />
Newport Beach<br />
Restaurant Week<br />
Kicks Off with Record<br />
Number of Restaurants<br />
The 14th Annual Newport Beach Restaurant Week kick-off event, held at Fashion<br />
Island’s Lincoln Experience Center, drew a sold-out contingent of 160 guests to<br />
enjoy foods from eight of the 74 participating restaurants. Presented by Dine<br />
Newport Beach and the Newport Beach Restaurant Association, a first-ever<br />
partnership with Second Harvest Food Bank was introduced to fight hunger in<br />
Orange County. Photography Robert Rooks<br />
2<br />
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7<br />
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8<br />
6<br />
1. Will O'Neill, Newport Beach Mayor, Carlos Godinez, President of the Newport Beach Restaruant<br />
Association, Gary Sherwin, President/CEO of Newport Beach & Co. | 2. Tavern House Kitchen + Bar<br />
Co-Owner David Wilhelm, right, with Marketing Manager Holly Archambault holding the restaurant's<br />
famous Fried Chicken | 3. Chef Hiroshi from Buddha's Favorite holding his dish, Salmon Candy &<br />
Mochi, with Sgt Pepperoni's Pizza Store Manager Macy Watson holding Margherita Pizza | 4. Guest<br />
Jonathon Curci holding the Sugar Snap Peas dish from Fable & Spirit with Chef David Shofner, right |<br />
5. CDM Restaurant + Bar Chef Jonathan Blackford, right, with guest. Blackford served Veal Breast<br />
Ravioli | 6. Farmhouse Chef Rich Mead with a Peacock Farms Hachiya Persimmon Bourbon Pudding<br />
dessert | 7. Provenance Chef Cathy Pavlos sharing her scrumptious dish with guest Alan Gibbons | 8.<br />
Coliseum Pool & Grill Chef Erik Sandven, left, holding Braised Pork Belly Sliders, with General<br />
Manager Sebastian French
THE<br />
BUZZ<br />
noun |<br />
1 : creates excitement, hype or a thrill<br />
2 : generates hype, cool gossip, talk, excitement<br />
Amar Santana and Ahmed Labbate/Photo by Sarah King<br />
BALBOA ISLAND MUSEUM<br />
CELEBRATES ONE-YEAR ANNIVERSARY<br />
Originally founded in 2000 on Balboa Island’s Marine Avenue, the<br />
Balboa Island Museum recently celebrated its one-year anniversary<br />
in a larger space a few blocks down Marine Avenue, which has since<br />
seen 80,000 guests come through its doors. This wonderful enclave<br />
continues to tell the history of Newport Beach through its<br />
Community Table Sunday suppers, book signings and private<br />
events. You can enjoy and purchase prints of artist Gay Melody<br />
Sullivan’s original paintings of local Newport Beach scenes, view<br />
longtime Balboa Island resident Bob Lambert’s vintage postcard<br />
collection as a virtual exhibit as well as see Bill Watson’s<br />
handcrafted boats, with one of his creations, a ferry, on exhbit. You<br />
will be delighted to know you can purchase nautically-inspired gifts,<br />
historical prints, jewelry, home goods, books, quality toys, and<br />
more. BalboaIslandMuseum.org<br />
LUNAR NEW YEAR CELEBRATION AT<br />
SOUTH COAST PLAZA CELEBRATES 10 YEARS<br />
South Coast Plaza celebrated the Year of the Rat at its 10th<br />
anniversary Lunar New Year 18-day festivities January 18 through<br />
February 9. In keeping with its annual tradition, South Coast Plaza<br />
presented in Jewel Court an ornate custom-designed New Year’s<br />
centerpiece featuring rat figures, giant lanterns and a garden (see<br />
photo). Lunar New Year weekend entertainment featured Asian<br />
cultural performances, including the Lion Dance, UniStar Variety<br />
Show, ETTV Top Idol singers, Kingsmen hip-hop and Korean<br />
Hansori drumming. Children were invited to assemble decorative<br />
Lunar New Year lanterns at a craft station, and the annual<br />
Enter-to-Win contest featured an opportunity to win luxury prizes<br />
from select South Coast Plaza boutiques, along with a South Coast<br />
Plaza $1,000 shopping spree. The drawing is being held February<br />
25, and winners will be notified February 28. SouthCoastPlaza.com<br />
HOAG CLASSIC<br />
Every <strong>March</strong>, the international sports spotlight shines on Newport<br />
Beach. Golf lovers, fans, and aficionados flock to Newport Beach<br />
Country Club to witness some of the world’s best professional<br />
players compete in the Hoag Classic. Formerly named the Toshiba<br />
Classic, this PGA Tour Champions event is entering a new era with<br />
Hoag assuming title sponsor ownership. The partnership with Hoag<br />
provides a fantastic opportunity to positively impact the overall<br />
health and wellness of Orange County. The tournament has raised<br />
more than $20 million since it began and is projected to raise over<br />
$1 million for Hoag and other local charities this year. Mark your<br />
calendars for <strong>March</strong> 4-8. HoagClassic.com<br />
18 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong><br />
A NEW BARBERSHOP IN TOWN<br />
The Barbershop at Fashion Island Hotel heralds well for men<br />
seeking the ultimate barber experience. Expert gentleman’s hair<br />
stylist Shea Trettewick delivers a personalized hair cut and mans<br />
the traditional wet shave experience. Open adjacent to the Spa, it is<br />
a modern one-chair barbering retreat, where Trettewick offers<br />
personalized traditional barbering with his respected men’s haircut<br />
and straight razor shave. He cuts to his client’s wants and<br />
specifications and completes the experience with a soothing,<br />
relaxing old-style hot towel shave. Clients receive complimentary<br />
valet and self-parking and can enjoy a variety of beverages, as well<br />
as a gratis shoe shine. They can even preorder lunch to enjoy after<br />
their grooming getaway and have pre-or-post-appointment access<br />
to the hotel’s spa amenities. Men’s haircut (35 to 45 minutes) and<br />
straight-razor shave is $45 (not including gratuity). Make your<br />
appointment at FashionIslandHotel.com/Spa or by calling<br />
949.760.4992.
What do you see when<br />
you look into the<br />
curious eyes of a child?<br />
We see the future.<br />
Think for a moment as to<br />
where you would be today<br />
without your education.<br />
At Discovery Cube, we need<br />
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Ensure our children’s academic success.<br />
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for our kids.<br />
Discovery Cube is a non-profit organization whose mission is to inspire and educate young minds through engaging, science-based programs and exhibits to<br />
create a meaningful impact . There is currently a national shortage of over 2 million candidates for Science, Technology, Engineering and Math (STEM) roles.<br />
One of the Cube's primary goals is to address this deficit by ensuring EVERY child has access to high-quality science education. The Cube 2.0 Comprehensive<br />
campaign takes field trips to an extraordinary new level, engaging and preparing students for STEM-related careers of the future.
BACK<br />
STAGE<br />
noun |<br />
1 : in or to the backstage area in a theater<br />
2 : behind the scenes, in the know<br />
In a Spotlight<br />
of Her Own<br />
Lucie Arnaz/Photo - Michael Childers<br />
LUCIE ARNAZ<br />
SINGS HER<br />
FAVORITE SONGS OF THE<br />
GREAT WHITE WAY<br />
Article Helena Danovich<br />
LUCIE ARNAZ LEARNED THE IMPORTANCE OF DOING WHAT<br />
YOU LOVE FROM HER PARENTS, LUCILLE BALL AND DESI<br />
ARNAZ.<br />
“I saw how much they loved the business. They did something<br />
they really loved,” Arnaz recalls.<br />
At seven years old, Arnaz loved putting on plays in the backyard of<br />
her Beverly Hills home and singing with her girlfriends to Bye Bye<br />
Birdie.<br />
At 11, she made her television debut in The Lucy Show; later<br />
becoming a series regular playing Lucy’s daughter in 117 episodes<br />
of Here's Lucy.<br />
Then, of course, the inevitable happened.<br />
"When I was fifteen, I went to New York and saw Angela<br />
Ray Benson, co-founder and Asleep at the Wheel band leader<br />
Lansbury in Mame, Arnaz recalls. “That was the deciding factor for<br />
what I was going to do with my life. I said, 'That's it!'”<br />
The love of the theater stage stole her heart, and in 1979, she<br />
made her Broadway debut playing the unforgettably wacky Sonia<br />
Wolsk in the Neil Simon/Marvin Hamlisch/Carole Bayer Sager<br />
Broadway musical They’re Playing Our Song.<br />
“Being a star in a hit Broadway show,” Arnaz says, “that's like<br />
being Cinderella at the ball every night.”<br />
Arnaz went on to star on Broadway in Lost in Yonkers, Dirty<br />
Rotten Scoundrels and Pippin; and in the first national tours of<br />
Seesaw, Whose Life Is It Anyway? and My One and Only with<br />
Tommy Tune. She loved playing the devil-loving Alexandra in<br />
London’s West End production of The Witches of Eastwick.<br />
“Singing, to me, is telling good stories through song, and good<br />
stories can be funny stories or sad, romantic ones,” Arnaz has said.<br />
This month, she’ll be at Irvine Barclay Theatre in I Got the Job!<br />
Songs From My Musical Past, singing the songs she’s loved<br />
throughout her storied life on the stage.<br />
The daughter of two Hollywood legends, Lucie Arnaz is in a<br />
spotlight of her own.<br />
20 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 21
INSPIRED BY<br />
The Speed King<br />
PROFESSOR GREG WEISS AND COLLABORATORS HAVE DEVELOPED<br />
A METHOD OF DETECTING CANCER MOLECULES WITHIN MINUTES,<br />
A BREAKTHROUGH THAT COULD SAVE LIVES<br />
Greg Weiss, UCI Professor of chemistry and molecular biology & biochemistry as well as pharmaceutical sciences/Photo by Steve Zylius<br />
Article Greg Hardesty<br />
GREG WEISS, A BACKPACK SLUNG OVER HIS SHOULDER,<br />
WALKS THROUGH ALDRICH PARK TOWARD HIS OFFICE,<br />
CLEAR ON THE OTHER SIDE OF CAMPUS IN THE NATURAL<br />
SCIENCES I BUILDING.<br />
This is no leisurely stroll. The 49-year-old, who is a professor of<br />
chemistry and molecular biology & biochemistry as well as<br />
pharmaceutical sciences, maintains a brisk pace.<br />
Weiss is focused on speed.<br />
“At the end of the day,” he says, “I want to be faster than the<br />
next guy.”<br />
It’s a mindset that perfectly suits his research specialty:<br />
streamlining cancer diagnosis by finding malignant cells as early as<br />
possible.<br />
Weiss, in collaboration with UCI professor Reg Penner, an<br />
electrochemist, and Dr. Jaime Landman, chair of the Department<br />
of Urology at UCI Medical Center, has come up with a way to<br />
detect cancer molecules in urine within 60 seconds – far quicker<br />
than conventional tests.<br />
Because cancer is a disease caused by molecules running amok<br />
in the body, by hijacking cells that eventually form a tumor, Weiss’<br />
research is a breakthrough that could save lives. And, it’s a<br />
breakthrough that’s playing out at the molecular level – an area<br />
that is Weiss’ specialty.<br />
In 2015, Weiss made global headlines when, working with<br />
Australian chemists, he figured out a way to unboil egg whites.<br />
They came up with a method of pulling apart tangled proteins and<br />
allowing them to refold.<br />
22 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
Professor Greg Weiss, shown here with his former student Stephan Kudlacek ’15, discovered how to unboil an egg several years ago, and now he and his<br />
colleagues have developed a way to detect cancer cells in urine within 60 seconds/Photo by Steve Zylius<br />
“We showed that you could uncook the egg and then cook it<br />
again,” Weiss says. “We used mechanical energy to drive the<br />
proteins into the correct shape. I became really interested in how<br />
to change chemicals and do it on a massive scale.”<br />
That same year, Weiss and scientists at PhageTech, a biotech<br />
startup he co-founded at UCI Beall Applied Innovation, began<br />
working on a much faster way to detect cancer cells. They<br />
developed a method using bacteriophages – viruses that infect<br />
bacteria – and dragging them onto an electronic circuit for<br />
measurement.<br />
“We have this new thing – we call it the Virus BioResistor, or VBR<br />
– that gives us this amazing way of detecting cancer molecules in<br />
urine really fast,” Weiss says.<br />
“Bacteriophages are a special kind of harmless virus,” he<br />
explains. “They’re long and skinny, so we line them up like a kelp<br />
forest. And, these phages are able to reach into urine and grab<br />
onto cancer molecules more rapidly, which speeds up the whole<br />
process of identifying them.”<br />
Weiss and Penner began publishing papers on their VBR<br />
breakthrough in 2017.<br />
“We’re really excited about it,” Weiss says.<br />
PhageTech is in the process of commercializing the technology.<br />
“The company is working on stuff like ‘How do we manufacture<br />
this? How do I make a ton of these things? How do I make it so it<br />
works in all patients and not just some of them?’” Weiss says.<br />
“For example, if a patient is on a lot of medications, those also<br />
show up in their urine and could interfere with the process. Things<br />
get complicated really fast.”<br />
He continues: “What we have achieved in the lab is amazing,<br />
but commercializing it is another fascinating challenge, and it’s<br />
something I’m really passionate about.”<br />
Weiss, who lives in UCI’s University Hills, runs every day to his<br />
organic chemistry class because he loves teaching so much.<br />
Running to class helps keep him fit. And, keeping cancer<br />
patients healthy drives his desire to stay in the race to detect<br />
cancer as early as possible.<br />
“If we can diagnose cancer early,” Weiss says, “we’ll be so much<br />
better at treating patients. Physicians will be more successful, it will<br />
cost us less money, and patients will go through less pain. I’m all<br />
about early detection.”<br />
Professor Greg Weiss explains the fine points of molecular structure to UCI undergraduate<br />
Khoi Nguyen. The Weiss Lab synthesizes organic compounds using the apparatus seen in<br />
the fume hood/Photo courtesy of UCI Beall Applied Innovation<br />
Professor Greg Weiss in the laboratory<br />
/Photo courtesy of UCI Beall Applied Innovation<br />
<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 23
An Amazing Journey<br />
RESTAURATEUR RUSS BENDEL IS ON FIRE<br />
IN THE RESTAURANT WORLD<br />
Executive Chef Partner Jared Cook<br />
Russ Bendel, owner of RJB Restaurant Group<br />
Partners and their wives and girlfriends at the 2019 Golden Foodie Awards; from left, Partner<br />
Gabe Whorley and his girlfriend Jourdan Zuccolotto, Kacie and Jared Cook (Executive Chef<br />
Partner), Kyanna and Kevin Franke (Partner), Owner Russ Bendel and his wife Sarah Bendel,<br />
Partner Kyle Simpson, Jennifer and Patrick Fanning (Partner), Olea Assistant GM Stephanie<br />
Sandoval and Jared Sandoval<br />
Russ Bendel with his family, wife Sarah, 2 1/2-year-old daughter Brooklyn<br />
and four-month-old son Russell Michael<br />
Article Donna Bunce<br />
24 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
“I’M FORTUNATE TO BE ABLE TO ENJOY WHAT I DO,<br />
I HAVE GREAT BUSINESS PARTNERS, WHO ARE ALSO GREAT FRIENDS.”<br />
- RUSS BENDEL, OWNER OF RJB RESTAURANT GROUP.<br />
Vine Restaurant & Bar, San Clemente<br />
Russell Joseph Bendel was born in Philadelphia, Pennsylvania, the<br />
son of Russell William and Judy Bendel, who introduced him to the<br />
restaurant world. In the early 1970s, his parents had met while<br />
working at Dummy’s Delightful Saloonery, Russell as GM and Judy<br />
as assistant manager. Later married, Judy stopped working after<br />
Jeannie was born in 1980 and Russell Joseph in 1981, and when<br />
her husband was offered a job in 1990 as COO for El Torito on the<br />
West Coast, the family moved to Mission Viejo.<br />
“I really grew up in the business,” Russ says. “I remember being<br />
able to go in restaurants at a young age and see what was going<br />
on behind the scenes, After we moved and Dad was opening new<br />
restaurants for El Torito, and later for Outback Steakhouse, I got to<br />
see restaurants being built from the ground up.”<br />
By his high school years, Russ was working as a dishwasher and<br />
bus boy at Outback.<br />
“That’s when I knew I was going to be in the restaurant<br />
business,” he says.<br />
By the time he earned his Bachelor of Science degree with an<br />
emphasis on Restaurant and Business Management from The<br />
Collins College at Cal Poly Pomona in 2005, he was a manager at<br />
Fleming’s Prime Steakhouse & Wine Bar in Newport Beach.<br />
Quickly moving up the ranks, he was promoted to partner at age<br />
25, making him the youngest in company history, after which he<br />
earned his Court of Master Sommeliers Certification. In 2012, he<br />
was included in OC Metro’s prestigious 40 Under 40 Annual Issue.<br />
Vine's Pinot Noir Braised Short Rib<br />
After being named Fleming’s Partner of the Year in 2010, 2011<br />
and 2012, Russ left to pursue his own venture in February, 2013,<br />
with longtime friends and family. He acquired the 90-seat Vine<br />
Restaurant & Bar in San Clemente in 2013, which launched with<br />
Russ and Kyle Simpson as Operating Partners, Gabe Whorley as the<br />
bartender and Partner and Jared Cook, the former chef at Vine, as<br />
Chef Partner. This is where they began to build the foundation of<br />
their future.<br />
“Our vision was to always have the highest quality ingredients to<br />
create unique dishes at a fantastic value,” Russ says. “Jared<br />
spearheaded the food, and early on, I was in charge of the wines,<br />
while Gabe focused on craft beverages and Kyle managed the<br />
service team.”<br />
Russ says they liked it because it was a neighborhood restaurant.<br />
They decided to keep the name and the staff, making small<br />
improvements where needed, and ended up doubling revenue the<br />
first year and being named one of OC Register’s Top 10 Restaurants<br />
in Orange County. Even though the menu changes four times a<br />
year, signature dishes remain:<br />
Article<br />
Crispy<br />
Andrea<br />
Meyer<br />
Poe<br />
Lemon & Honey Duck<br />
Wings, Crispy Jidori Chicken Schnitzel with Maitake Mushrooms,<br />
House Made Sugar Pumpkin Ravioli, Mexicali Burger, and Zinfandel<br />
Braised Napa Lamb Shank.
One of the many white sand beaches Beach at PSV<br />
Ironwood's interior, Laguna Hills<br />
Ironwood's House Made Giant Meatball<br />
In 2016, Russ and partners opened a second restaurant in Laguna<br />
Hills called Ironwood, built in 120 days, Russ says a business class at<br />
Cal Poly taught him to create a business concept from start to finish.<br />
“It was ironic that the restaurant I created was called Vineyards,<br />
which had a lot of similarities to Vine, since the partners and I wanted<br />
to offer wine country-inspired cuisine.”<br />
Opening in May, 2016, the 120-seat Ironwood, in keeping with<br />
Vine, featured rustic wine country design elements but with more<br />
natural light and a slightly larger kitchen (now open) and a patio with a<br />
view of Saddleback Mountain. Executive Chef Cook took staple items<br />
from Vine and added what everyone thought the Laguna Hills<br />
neighborhood would want. New menu items included the House<br />
Made Giant Meatball, Fried Green Tomatoes with Fresh Burrata, Pan<br />
Roasted Mediterranean Branzino, and Warm Fromage Blanc Brownie.<br />
Olea's Sustainably Harvested Chilean Sea Bass<br />
Olea exterior, Newport Beach<br />
Each restaurant has a logo of a vine or tree -<br />
Vine for grapevine, Ironwood for the ironwood tree,<br />
the densest tree in the world, which is used to craft<br />
tools like cutting boards and knife handles for chefs,<br />
and Olea is an olive tree.<br />
By November, 2017, Russ and his partners had opened another wine<br />
country-inspired restaurant called Olea in Newport Beach. Seating 140,<br />
it was built from scratch on the bottom floor of a three-story medical<br />
building. With a rustic decor showcasing Portland sourced pine trees<br />
suspended from the ceiling, a large open bar in the middle of the<br />
restaurant and signature open kitchen, it was an immediate success.<br />
“People continue to tell us that this community has needed this type<br />
of restaurant for a long time,” Russ shares.<br />
Cook’s new menu offerings included a Double R Ranch 24 oz. bone-in<br />
Ribeye Steak, Terrine of Duck Liver, Bacon and Bourbon, Duck Confit &<br />
Morel Mushroom Cavatelli Pasta, and Grapevine Smoked Salmon<br />
Deviled Eggs.<br />
26 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
Signature Dishes<br />
Served at each Restaurant<br />
As to revenue, Russ says that revenue per square foot is very<br />
similar, which is what they want. In other words, all three restaurants<br />
are a success. Pretty amazing, since they acquired their first restaurant<br />
only seven years ago!<br />
Russ and his partners aren’t resting on their laurels. They’ve been<br />
looking for a fourth restaurant location for a while.<br />
“We want to do something unique that has its own personality but<br />
continue to use portions of each of the three restaurant concepts that<br />
are working well,” Russ says. “We are looking anywhere from<br />
Carlsbad to Long Beach.”<br />
Along the way, awards and accolades have come their way.<br />
Ironwood, shortly after opening, was named the Best New Restaurant<br />
in Orange County by the Golden Foodies in 2016. In 2018, all three<br />
restaurants were listed on Brad Johnson’s Top 75 places to eat, and<br />
Russ was named Restaurateur of the Year in 2018 by Orange County<br />
Business Journal and the same honor in 2019 by the Golden Foodie<br />
Awards.<br />
Russ is a board member and past president for the hospitality<br />
industry’s California Restaurant Association Orange County Chapter<br />
and is involved with The Collin’s College Alumni Association at Cal<br />
Poly.<br />
Just about the time Russ and his partners began their great<br />
restaurant adventure, Russ began dating his future wife, Sarah<br />
Delfosse in 2012. They had met first in 2008 when Sarah was working<br />
at Wineworks in Mission Viejo and Russ was at Fleming’s, but both<br />
were in relationships. Married July 5, 2015, they now have a two<br />
year-old daughter named Brooklyn, with brother Russell Michael<br />
(fourth generation Russell) born Oct. 10, 2019.<br />
“This can be a challenging industry, but Sarah is amazing. She has<br />
restaurant experience and supports our future goals,” Russ says.<br />
“My journey has been amazing,” he continues. “I am married to a<br />
wonderful woman, we adore our children, and, I’m fortunate to be<br />
able to enjoy what I do for a living. I have great business partners,<br />
who are also great friends. We all have the same vision, which is to<br />
continue to improve our restaurants and to grow one restaurant at a<br />
time.”<br />
Signature Crispy Meyer Lemon & Honey Duck Wings<br />
Fried Green Tomatoes with Fresh Burrata<br />
Double R Ranch 24 oz. bone-in Ribeye Steak<br />
Crispy Jidori Chicken Schnitzel with Maitake Mushrooms<br />
Vine Restaurant & Bar<br />
211 N. El Camino Real, San Clemente | 949.361.2079<br />
VineSanClemente.com<br />
Ironwood<br />
25250 La Paz Road, Suite 100, Laguna Hills | 949.446.8772<br />
IronwoodLagunaHills.com<br />
Olea<br />
2001 Westcliff Drive, Newport Beach | 949.287.6807<br />
OleaNewportBeach.com<br />
<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 27
CHEF’S<br />
CORNER<br />
Eddie V's Prime Seafood Dining Room<br />
Article Ana Launes<br />
For the best seafood and steaks in Newport Beach, you have to travel only a short distance to MacArthur Boulevard and Bison<br />
Avenue. Eddie V’s Wildfish stands on the northeast corner of that intersection. Managing Partner Kyle Morris and his talented team welcome<br />
you with open arms into an elegant dining room with white tablecloth adorned tables and comfortable chairs designed to help you relax and<br />
enjoy the finest in wine and cuisine.<br />
28 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
Managing Partner Kyle Morris and<br />
Sous Chef and Assistant Manager Patrick Shami<br />
The company’s philosophy is very simple:<br />
The company’s philosophy is very simple:<br />
“Seafood is what we’re known for, but our<br />
“Seafood is what we’re known for, but our<br />
specialty is excellence. Devotion to excellence is<br />
specialty is excellence. Devotion to excellence is<br />
the guiding principle in all that we do. From<br />
the guiding principle in all that we do. From<br />
making fresh tortillas by hand daily for our<br />
making fresh tortillas by hand daily for our<br />
lobster tacos to including a full half-pound of<br />
lobster tacos to including a full half-pound of<br />
jumbo lump crab meat in our crab cakes, we<br />
jumbo lump crab meat in our crab cakes, we<br />
strive to go above and beyond in every step of<br />
strive to go above and beyond in every step of<br />
preparation. Our intent: to prepare the finest<br />
preparation. Our intent: to prepare the finest<br />
meal you’ve ever had.”<br />
meal you’ve ever had.”<br />
The restaurant serves only the freshest seafood from pristine<br />
The restaurant serves only the freshest seafood from pristine<br />
waters around the world, as well as USDA Prime steaks specialty<br />
waters around the world, as well as USDA Prime steaks specialty<br />
aged for at least 28 days to ensure peak flavor. Start your evening<br />
aged for at least 28 days to ensure peak flavor. Start your evening<br />
with a meticulously handcrafted cocktail or a choice from the<br />
with a meticulously handcrafted cocktail or a choice from the<br />
restaurant’s collection of fine wines and then visit the oyster bar,<br />
restaurant’s collection of fine wines and then visit the oyster bar,<br />
which includes a selection of delicious East Coast and West<br />
which includes a selection of delicious East Coast and West<br />
Coast oysters. Something that is perfect to share with friends is<br />
Coast oysters. Something that is perfect to share with friends is<br />
the seafood tower, a delectable treat of several types of fresh<br />
the seafood tower, a delectable treat of several types of fresh<br />
oysters, Maine lobster, jumbo lump crab, giant prawns, and four<br />
oysters, Maine lobster, jumbo lump crab, giant prawns, and four<br />
sauces for dipping. No matter what you order, the appetizer<br />
sauces for dipping. No matter what you order, the appetizer<br />
choices will not disappoint.<br />
choices will not disappoint.<br />
For the main course, fish lovers will adore the mild, rich and<br />
For the main course, fish lovers will adore the mild, rich and<br />
buttery Chilean sea bass, the succulent swordfish filet, and<br />
buttery Chilean sea bass, the succulent swordfish filet, and<br />
fabulous Mediterranean branzino, all presented with new and<br />
fabulous Mediterranean branzino, all presented with new and<br />
innovative flavors. If you enjoy caviar, then you will appreciate the<br />
innovative flavors. If you enjoy caviar, then you will appreciate the<br />
Petrossian caviar options. Shellfish choices include both South<br />
Petrossian caviar options. Shellfish choices include both South<br />
African and Maine lobster, king crab, and Georges bank scallops.<br />
African and Maine lobster, king crab, and Georges bank scallops.<br />
Cull and Pistol Oyster Bar<br />
Chilean Sea Bass<br />
<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 29
Georges Bank Scallops<br />
Fresh Seafood Tower<br />
For those who crave a fantastic steak, then Eddie V’s<br />
also has that covered with only the best USDA Prime Specialty aged<br />
cuts. The 18 oz. bone-in New York strip, 22 oz. bone-in ribeye, or<br />
center cut filet mignon, are juicy flavorful and perfectly prepared. Add<br />
crab legs, lobster or scallops for a beautiful surf and turf combo.<br />
Complement any dish with your choice of delicious sides, which<br />
include butter poached lobster mashed potatoes, truffled mac and<br />
cheese and crab fried rice with mushrooms and scallions. Do not forget<br />
the dessert. The bananas foster butter cake flambéed tableside is the<br />
perfect end to a perfect meal. Simply put, for the prime seafood and<br />
steak aficionado, Eddie V’s stands for excellence.<br />
Price: $3,000,000<br />
Engine: 6.5 liter, V12, 600<br />
MPI (Multi Point Injection)<br />
Power Output: 750 CV<br />
(552 kW) @8,400 rpm<br />
Number of units: 3<br />
Immediately sold out<br />
Eddie V’s is open for dinner Sunday through Thursday 5<br />
p.m. to 10 p.m. and Friday and Saturday 5 p.m. to 11 p.m.<br />
Happy hour is 4 p.m. to 7 p.m. daily. To make a reservation,<br />
please call 949.541.2187.<br />
Bananas Foster Butter Cake
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<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 31
CURTAIN<br />
TIME<br />
Celebrate the Arrival of Spring<br />
PACIFIC SYMPHONY COMMEMORATES THE IRANIAN NEW YEAR IN CONCERT<br />
Article Jeanne Quill | Photography Doug Gifford<br />
32 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong><br />
Traditional Persain dancers entertain in the lobby of the Renée and Henry Segerstrom<br />
Concert Hall prior to the Pacific Symphony Iranian New Year concert
Professor Greg Weiss, shown here with his former student Stephan Kudlacek ’15, discovered how to unboil an egg several years ago, and now he and his<br />
colleagues have developed a way to detect cancer cells in urine within 60 seconds/Photo by Steve Zylius<br />
An up-close look at Iranian dancers performing along with a<br />
Pacific Symphony Music Director Carl St.Clair conducting Iranian<br />
traditional Iranian tablescape celebrating the spring equinox<br />
composer Shardad Rohani at the piano<br />
THE VERNAL EQUINOX IS A TIME OF CELEBRATION<br />
EVERYWHERE, BUT PERHAPS NO ONE TAKES THE ARRIVAL<br />
OF SPRING MORE SERIOUSLY THAN PERSIANS. They have<br />
celebrated the festival of Nowruz, the Iranian new year, for<br />
thousands of years. Today, Nowruz, translated as “new day,” is<br />
observed by more than 75 million people from diverse ethnic and<br />
religious backgrounds. It’s a holiday honoring rebirth and renewal<br />
filled with family, friends, feasting, music, poetry, and hope for a<br />
bright new year to follow.<br />
This year, Pacific Symphony, in collaboration with the Farhang<br />
Foundation, presents an intriguing concert featuring traditional<br />
Persian music and prominent Iranian performers with Music<br />
Director Carl St.Clair leading the orchestra on <strong>March</strong> 28 at 8 p.m.<br />
The concert opens with Glinka’s Overture to “Russlan and<br />
Ludmilla,” a Persian <strong>March</strong> by Johann Strauss, Jr., and selections<br />
by the contemporary Iranian composer Shardad Rohani, who also<br />
appears as piano soloist and conductor. The program’s featured<br />
artists will be the popular Iranian vocalists Shahram Nazeri and his<br />
son, Hafez Nazeri. Described as “Iran’s Pavarotti” by The Christian<br />
Science Monitor, Shahram Nazeri and his son have toured North<br />
America performing record-breaking, sold-out concerts to rave<br />
reviews, holding a record for the most highly attended Persian<br />
classical music concert outside of Iran. Doors open at 7 p.m. and<br />
before the concert, the lobby will be the scene for audience<br />
members to enjoy traditional Iranian dances, along with a festive<br />
Haft-sîn table abundant with symbols of spring and renewal on<br />
display.<br />
Anoosheh Oskouian (CEO of Ship & Shore Environmental, Inc.),<br />
who serves as a trustee of the Farhang Foundation and as a board<br />
member of Pacific Symphony, is a huge part of the effort.<br />
“This is the third time,” says Oskouian, “and the second<br />
consecutive year that Pacific Symphony is partnering with the<br />
Farhang Foundation to celebrate Nowruz, which marks the arrival<br />
of spring and rebirth of nature.” She continues, “Before the<br />
evening concert, the lobby of the Renée and Henry Segerstrom<br />
Concert Hall comes alive with the colorful dancing and folk music<br />
of Iran. The spirit of the season will sweep people away when they<br />
see the large-scale Haft-sîn table, which symbolizes a traditional<br />
Iranian tablescape celebrating the spring equinox. And, we all look<br />
forward to the evening concert presenting the legendary singer<br />
Shahram Nazeri and his son, composer Hafez Nazeri, as they take<br />
the stage, transporting us to another time and place.”<br />
“Pacific Symphony values its position as a cultural resource and<br />
leader,” Carl St.Clair says, “and we embrace Orange County’s rich<br />
and diverse communities through contextual programming. This is<br />
a way to connect on a more personal level and this also reflects my<br />
own wish to enrich lives through the beauty and power of music.”<br />
Professor Greg Weiss in the laboratory<br />
/Photo courtesy of UCI Beall Applied Innovation<br />
Pacific Symphony board member Anoosheh Oskouian<br />
and her husband Alan Oskouian
A Spotlight on Two Amazing Wine and Spirits Aficionados<br />
34 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong><br />
Ali Coyle, Sommelier and Director of Wines at<br />
Fable & Spirit, Newport Beach/Photo by Kyle Fierro
Sommelier Ali Coyle interacting with<br />
Fable & Spirit customers/Photo by Kyle Fierro<br />
Article Anne Marie Panoringan<br />
AS DIRECTOR OF WINES AND AN ADVANCED LEVEL THREE<br />
SOMMELIER (THROUGH WSET), ALI COYLE HAS LITTLE TIME<br />
OUTSIDE OF THE FAMILY BUSINESS. That is, unless we’re<br />
discussing her music career. We spent lunch at Fable & Spirit<br />
understanding how the study of wine became her specialty.<br />
She began the sommelier program eight years ago, at the age of<br />
22. Coyle’s father, Darren, had been handling all the wine purchases<br />
for their first restaurant, Wineworks for Everyone. He built a rapport<br />
with guests, becoming known as the establishment where one<br />
would find wines you didn’t see everywhere. Ali began to do<br />
buying alongside Darren, and eventually took over the<br />
responsibility. She remarks about the allure for her.<br />
“There’s a sense of place that’s really tied to wine, and that’s<br />
what I found so interesting. The more you dive in and the more you<br />
learn, the more you realize that each place has a story.”<br />
When Ali started her studies, she quickly became accustomed to<br />
being a woman in an older, male-dominated field. Coyle had spent<br />
so much time immersed in the industry, she didn’t even need to<br />
take the first level exam. After passing level two, she quickly<br />
followed with level three and is currently in the diploma program,<br />
halfway through her studies. There are six tests to pass (including a<br />
research paper), and Ali’s persistence has already gotten her<br />
through the bulk before age 26.<br />
Fable & Spirit’s wine list is a more focused version of Wineworks.<br />
Ali first formats the layout into a trio of categories, then sorts by<br />
price. Her methodology is subtle, yet effective in eliminating<br />
questions. Avoiding an esoteric vibe, there is a generous range<br />
from well-respected cult wines to harder-to-find California boutique<br />
wineries. While assembling the list, people warned Ali about<br />
patrons preferring more mainstream names. She chose not to<br />
conform, training the staff to learn where the wine is from, the<br />
winemaker, and other details when making a recommendation.<br />
Quality is of utmost importance, so selections are either family<br />
owned and operated, sustainably farmed, organically grown or<br />
biodynamic.<br />
Coyle has not received a single complaint.<br />
“You do it with a positive attitude. I want people to taste it first;<br />
make sure they like it. They always do. I think nobody else gave<br />
them a choice. All the other restaurants have the same things, so<br />
they just order it.”<br />
The restaurant has a wine collection of more than 300 bottles,<br />
with 40 by the glass and price points between $12 and $30. The<br />
bottle list is separated between Old World and New World, as<br />
guests tend to order based on the grape. Their Cruvinet system<br />
keeps upwards of 24 bottles fresh in a temperature-controlled unit,<br />
allowing them to eliminate spoilage and cut down on waste.<br />
The creative side of Ali we learned was her musical one.<br />
Studying since age eight, she was classically trained in violin.<br />
Songwriting, singing and guitar followed. Currently, Ali is in a blues<br />
band called Beaux Gris Gris, which has toured in Europe; their<br />
second album will release later this year. Ali’s solo project is set to<br />
release in the next few months. Titled “Songs for My Therapist,”<br />
Coyle classifies it as Neo-Folk/Indie Pop. Her parents attended her<br />
first concert last week.<br />
“Our family is so strong and tight-knit and supportive that we<br />
make it work. That’s why I’m so much more dedicated to this<br />
restaurant and being involved in every facet that I need to be<br />
involved in. I want to support my dad the same way he supports<br />
me.”<br />
Fable & Spirit, 3441 Via Lido, Newport Beach; 949.409.9913<br />
FableAndSpirit.com<br />
“WINE IS A COCKTAIL MADE BY NATURE.”<br />
- Ali Coyle, Sommelier And Director Of Wines, Fable & Spirit<br />
<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 35
A Spotlight on Two Amazing Wine and Spirits Aficionados<br />
Article Anne Marie Panoringan<br />
LINKED TO THE BEVERAGE PROGRAMS AT BROADWAY BY<br />
AMAR SANTANA, VACA, AND NEWLY-OPENED THE HALL<br />
GLOBAL EATERY AT SOUTH COAST PLAZA, BEVERAGE<br />
DIRECTOR MICHAEL ROONEY IS THE MENTOR EVERY<br />
BARTENDER SHOULD HAVE. Knowledge, work ethic,<br />
communication and meditation are his tools of the trade.<br />
Prior to joining Broadway, where were you working?<br />
I was in Alaska running a restaurant on an island at the base of a<br />
glacier. A team of five, front and back, serving 140 people a day. It’s<br />
an impossible and special place; art borne of survivalism. It was the<br />
most challenging job I’ve ever had, and easily the most rewarding.<br />
After that summer, I traveled for three months. I landed at<br />
Broadway the day after my return.<br />
What inspires you? Serve us an example of an inspired<br />
cocktail at The Hall.<br />
Travel. I accrued my educational debt in planes, trains and<br />
cultural shock. I draw a lot of inspiration from inside through<br />
daydreaming, proper dreaming and meditation. Traveling is a<br />
mirror to the creative flame; it reflects it and gives it a new<br />
perspective.<br />
The Ori-san was the one drink I most enjoyed creating. Global<br />
interpretations of root beer are boundless, and the cocktail uses<br />
Orris, a traditionally Moroccan root of the Iris flower. It’s a delicious<br />
Old-Fashioned variant.<br />
Let’s discuss the aesthetic of the bar.<br />
The bar undergoes a beautiful metamorphosis. It’s a bright and<br />
airy sunroom by day giving energy, not a cave zapping it. The<br />
daylight is mesmeric, the way it diffuses into the room. By night, the<br />
bar transitions to an alluring retreat. The pendant lamps and<br />
arabesque tiles flood the ambiance with an almost organic warmth.<br />
We discussed how the hiring process can be complicated<br />
when filling an opening within an established team or creating<br />
a new one. Please elaborate on that.<br />
We have established cultures within each restaurant. The<br />
clientele and service standards cross over, but the staff is made up<br />
of different personalities. The ways they communicate, debate,<br />
support, and function are markedly different; hiring must consider<br />
this. We look as much for mentality and philosophy as for<br />
professional capability.<br />
We have strong veteran leadership behind the bar, and I’m<br />
encouraged by the generation entering the workforce. They have<br />
this remarkable trait—they don’t have an ego. I love the team we’ve<br />
assembled from a very deep talent pool.<br />
How did you approach The Hall’s beverage program<br />
differently from Broadway? I want to also discuss the choices<br />
you make about supporting (or not supporting) certain brands.<br />
Balancing house preference and guest preference is not difficult<br />
when you execute a strong vision. Developing alone was a novel<br />
concept, however. It’s been over six years since I’ve had to edit<br />
myself. Usually, I’m the editor. I’ve been fortunate to have Gaby<br />
Dion as a mentor and friend. Since she hired me at Broadway, she<br />
has driven me to constantly be better.<br />
How does meditation factor into your well-being?<br />
Meditation and stretching are the most underrated tools for the<br />
modern bartender. Sixty-plus hours a week of repetitive, physical<br />
movement breaks down the body. If you’re not meditating to<br />
counteract the diet of human energy you’re responsible to<br />
consume daily, your customer issues are going to start to become<br />
your issues. That’s just how it is. Stretching, breathing and<br />
meditation are, at their core, the exact opposite of the work of a<br />
bartender. It’s important to me my teams understand that.<br />
The Hall Global Eatery, South Coast Plaza, 3333 Bristol Street,<br />
Suite 1876, Costa Mesa; 714.515.5544 TheHallGE.com<br />
“THE ORI-SAN WAS THE ONE DRINK I MOST ENJOYED CREATING.”<br />
- Michael Rooney, Beverage Director, The Hall Global Eatery
Michael Rooney, Beverage Director at<br />
The Hall Global Eatery/Photo by Sarah King<br />
Several of the craft cocktails Michael Rooney created for The Hall Global Eatery; from<br />
left, Arroyo, Yu Rebel, Ori-san, False King/Photo by Sarah King<br />
Beverage Director Michael Rooney pouring one of his craft cocktails<br />
at The Hall Global Eatery/Photo by Sarah King<br />
<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 37
Article David Duran<br />
CONDÉ NAST TRAVELER RAT<br />
VANCOUVER’S CULINARY SCENE IS WIDELY<br />
ACKNOWLEDGED AS ONE OF THE MOST EXCITING AND<br />
VARIED IN THE WORLD. The city ranked 12th in Condé Nast<br />
Traveler’s World Best Food Cities awards and named among the<br />
Top 10 dining cities by Food and Wine magazine. Believe the hype<br />
when people tell you Vancouver’s food scene has it all, because it<br />
truly does. We’ve compiled a few of our favorites in some<br />
unconventional categories to help inspire your next Vancouver<br />
foodie adventure.<br />
ECO EATING<br />
Vancouver has set itself the audacious goal of being the<br />
“Greenest City in the World” by <strong>2020</strong>, a challenge that the city’s<br />
chefs are keen to take on one sustainable mouthful at a time. The<br />
city is committed to local, sustainable and ethical food, and their<br />
efforts are evident from the smallest food cart using compostable<br />
packaging to fine dining restaurants committing to carbon<br />
neutrality. Below are some of Vancouver’s most eco-friendly<br />
restaurants.<br />
Forage<br />
Executive Chef Chris Whittaker grows his own vegetables,<br />
catches his own fish, makes his own preserves, composts all food<br />
waste, keeps mason bees to pollinate plants, hunts for the purpose<br />
of conserving our land and feeding his family, and forages as a<br />
reminder of where our food comes from.<br />
Chambar Restaurant<br />
Chamber became carbon neutral in 2011, and since has<br />
38 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
Vancouver, Canada<br />
ES VANCOUVER #12 IN ITS BEST FOOD CITIES IN THE WORLD<br />
dramatically reduced its impact on the environment. One example:<br />
through composting, the restaurant reduces garbage by 19,581<br />
pounds per year.<br />
RawBar<br />
Tucked away in the Lobby Lounge of the Fairmont Pacific Rim,<br />
RawBar was named Vancouver’s first 100 percent “OceanWise”<br />
sushi destination by the Vancouver Aquarium in 2014. Determined<br />
to make only responsible and sustainable seafood choices, the<br />
culinary team creatively sources the best of<br />
OceanWise-recommended seafood found locally and around the<br />
Pacific Rim.<br />
Edible Canada<br />
Located on Granville Island, Edible Canada features recycled fir<br />
tabletops, beach-scavenged cedar hostess stands, an outdoor<br />
patio lined with planter boxes of herbs and vegetables, and two<br />
electric vehicle plug-in parking stalls. The menu features<br />
all-Canadian, mostly locally grown, market-fresh and seasonal<br />
items.<br />
VEGAN EATS<br />
Vancouver never falls short of vegan options. With restaurants<br />
across the city, vegans have a hard time choosing which<br />
neighborhood to hit next!<br />
MeeT<br />
Known for its vegan poutine and cleaver name, MeeT is a<br />
favorite spot for local vegans. With locations in Yaletown, Gastown,<br />
and Main Street, this veggie hot spot has turned into a Vancouver<br />
staple.<br />
<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 39
Virtuous Pie<br />
Located in Vancouver’s historic Chinatown, meatless pizza lovers can find some of the<br />
city’s best pie! This popular pizza joint also serves up dairy-free ice cream, organic<br />
kombucha and local craft beer.<br />
The Acorn<br />
This award-winning, vegetable-forward restaurant and bar is located at the heart of<br />
Vancouver’s Main Street. Diners seeking some of the best and most creative meals made<br />
from fresh, locally sourced ingredients congregate in this establishment.<br />
Heirloom<br />
This South Granville eatery opened its doors in 2012 inside one of Vancouver’s many<br />
beautiful heritage buildings. Heirloom offers a contemporary dining experience coupled<br />
with a creative current menu.<br />
FOOD TRUCKS<br />
Food trucks burst onto Vancouver’s culinary scene in 2010, thanks to a change in city<br />
by-laws. The movement started with just 17 trucks and now there are more than 100 across<br />
the city, serving everything from Belgian waffles to Filipino fusion. Vancouver’s street food<br />
scene prides itself on being one of the world’s most eco-friendly, thanks to a focus on using<br />
compostable and biodegradable packaging and cutlery and sourcing regionally grown,<br />
locally produced, organic, sustainable, and fair-trade items. To track down your new favorite<br />
street eats, download the Street Food Vancouver app.<br />
JapaDog<br />
Vancouver’s original food cart serves up hotdogs with a Japanese twist, including their<br />
signature hot dog the Terimayo, served with Teriyaki sauce, mayo and seaweed.<br />
Soho Road<br />
Traditional UK Tandoori comes to the city in the form of a little black cart parked at<br />
Granville and Georgia. Expect to taste super fresh Naan (leavened, oven-baked flatbread)<br />
that they peel directly from their tandoor oven.<br />
The Disco Cheetah Korean Grill<br />
Serves up Korean-Mexican fusion from the Fraser Valley. Try the Korean Taco, with choice<br />
of protein, 6” corn tortilla, greens, pickled red cabbage, vinaigrette dressing and garlic<br />
mayo.<br />
SWEET TASTE OF THE CITY<br />
Vancouverites have a serious sweet tooth, and specialty dessert cafes are popping up<br />
across the city to feed that desire. From organic soft serve ice cream to fancy Champagne<br />
and dainty cake bars, the city is bursting with sweet treats.<br />
Cacao 70<br />
This sweet spot is a chocolate lovers dream! Initially beginning as a chocolate drinking<br />
bar, Cacao 70 discovered that their customers had an appetite for more. Originating in<br />
Montreal, you can find this classic chocolate café in three Vancouver neighborhoods:<br />
Gastown, the West End on Granville Street, and North Vancouver’s Shipyards District.<br />
Soft Peaks<br />
The city’s first all-organic soft serve ice cream café, Soft Peaks serves whipped ice cream<br />
made with local Avalon milk. Try toppings such as honeycomb, from the nearby Fraser<br />
Valley, Himalayan pink salt, or Yuzu marmalade.<br />
Purebread<br />
Walking into this bakery is the perfect way to treat all your senses. Enjoy the sweet smell<br />
of fresh buttery baked goods and an enormous display of treats at this local favorite. With<br />
locations in Mount Pleasant, Gastown, Kitsilano, and Whistler, you’ll always feed your<br />
cravings.<br />
Thierry Chocolaterie Patisserie Cafe<br />
Opened by Thierry Busset, who is widely regarded as one of North America’s finest<br />
pastry chefs, indulge in some of the café’s delectable desserts, such as macaroons, liquid<br />
chocolate, mango tarte, and chocolate cakes.<br />
Bison Board at Forage<br />
Chicken Salad at Chamber/Photo by Scott Little<br />
Freshly baked items at Purebread<br />
40 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
Selection eco-friendly dishes at Edible Canada/Photo by Leila Kwok<br />
Meatless pizzas at Virtuous Pie, left to right - Ultraviolet, Mac + Cheeza, Margherita<br />
Handmade Sushi at RawBar/Photo by Nora Handmade<br />
Counterclockwise from left, Pistachio Cake, Mont Blanc Cake, Paris Brest Cake, Coconut Coffee<br />
Tart from famous pastry chef Thierry Busset's Thierry Chocolates and Café<br />
<strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong> 41
WHAT’S ON<br />
ARCH<br />
5-8<br />
14-15<br />
Zoo Birthday Party<br />
Santa Ana Zoo<br />
All Zoo party with music, games,<br />
animal education activities and fun.<br />
Sing Happy Birthday and enjoy cake,<br />
first come/first served. | General<br />
Public - free with price of admission;<br />
FOSAZ (Friends of Santa Ana Zoo)<br />
Members - Free; Santa Ana Residents<br />
Free on Sunday, <strong>March</strong> 15 (proof of<br />
Santa Ana residency required). 11<br />
a.m. to 2 p.m. each day.<br />
SantaAnaZoo.org<br />
noun | what+is on<br />
1 : dates to remember<br />
2 : noted events and activities<br />
ABT’s World Premiere “Of Love and Rage”<br />
Segerstrom Hall<br />
14-15<br />
“High on the Mountain,<br />
Deep in the Valley”<br />
Orange County Women’s Chorus<br />
St. Wilfrid of York Episcopal Church<br />
“High on the Mountain, Deep in the Valley: The<br />
Music of Johannes Brahms” is presented by the<br />
Orange County Women’s Chorus led by Eliza<br />
Rubenstein and joined by Men in Blaque<br />
(Joseph Huszti, artistic director) for a concert of<br />
works by one of the greatest of the Romantic<br />
masters. Johannes Brahms’ mastery of intricate<br />
craft and profound emotion have made his<br />
music soul food for singers and listeners around<br />
the world. OCWomensChorus.org<br />
19-21<br />
Beethoven’s Piano Concertos<br />
Pacific Symphony<br />
Renée and Henry Segerstrom Concert Hall<br />
4Sunset Jazz Supper Club Edition<br />
Newport Beach Marriott Hotel<br />
The Suncet Jazz Supper Club Edition continues its five<br />
Wednesday night concerts at the Newport Beach<br />
Marriott’s Hook & Spear restaurant on <strong>March</strong> 4 with the<br />
Bruce Forman Trio featuring Alex Frank, Jake Reed and<br />
The Red Guitar. The first set features the trio, followed<br />
by a one-hour performance of The Red Guitar - straight<br />
from Off Broadway! Doors open at 6 p.m./Show - 7 to<br />
9:30 p.m. SunsetJazzatNewport.com<br />
The dance event of the season is presented by American Ballet Theatre and<br />
today’s foremost choreographer Alexei Ratmansky, called “the most gifted<br />
choreographer in classical ballet today” by The New York Times. Inspired by<br />
the earliest romance novel from Greek antiquity, the world premiere features<br />
star-crossed lovers journeying on the high seas as the exceptionally beautiful<br />
Callirhoe is rescued by her dashing hero. SCFTA.com<br />
Enjoy an all-Beethoven weekend in celebration of the iconic<br />
composer’s 250th birthday featuring all five piano concertos with the<br />
immensely talented Alexander Romanovsky at the keyboard. Pacific<br />
Symphony Music Director, celebrating his 30th season with the<br />
orchestra, conducts. 8 p.m. PacificSymphony.org<br />
4<br />
“The<br />
18 - 4/19<br />
Cirque du Soleil Volta<br />
OC Fair & Event Center<br />
Finest Hour”<br />
Irvine Barclay Theatre<br />
In a concert celebrating the 75th<br />
Anniversary of the music that ended<br />
WWII and the music of the Greatest<br />
Generation, “The Finest Hour”<br />
performance features the iconic<br />
tunes of Bing Crosby, Ella Fitzgerald<br />
and Frank Sinatra with such timeless<br />
classics as “As Time Goes By” and<br />
“I’ll Be Seeing You” performed by<br />
Davina and the Vagabonds and Hot<br />
Club of Cowtown. TheBarclay.org<br />
11-4/5<br />
Barefoot in the Park<br />
Laguna Playhouse<br />
Melanie Griffith returns to Laguna Playhouse in Neil<br />
Simon’s hit comedy about free-spirited Corie and her<br />
buttoned-down husband Paul struggling to adjust to<br />
married life in their too expensive, run-down New York<br />
walk-up. Throw in a loopy meddling mother, an eccentric<br />
Bohemian upstairs neighbor, and a double date that goes<br />
disastrously wrong, and comedy awaits.<br />
LagunaPlayhouse.com<br />
Cirque du Soleil VOLTA tells a spellbinding story<br />
about the freedom to choose and the thrill of<br />
blazing your own trail. Inspired in part by the<br />
adventurous spirit that fuels the culture of action<br />
sports, the show weaves acrobatics in a visually<br />
striking world driven by a stirring melodic score.<br />
CirqueduSoleil.com<br />
27Coast Hills Auditorium<br />
H.M.S. Pinafore<br />
South Coast Symphony<br />
Hosted by Lyric Opera Orange County and South<br />
Coast Symphony, Gilbert & Sullivan’s comic<br />
opera, H.M.S. Pinafore, or, The Lass Who Loved a<br />
Sailor, will be presented at Coast Hills Auditorium<br />
in Rancho Santa Margarita. 7:30 p.m. - 9:30 p.m.<br />
SouthCoastSymphony.org<br />
42 <strong>KUDOS</strong> Newport Beach | <strong>March</strong> <strong>2020</strong>
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Dr. Jaclyn A. Smrecek, D.D.S.<br />
1401 Avocado Avenue, Suite 806<br />
Newport Beach, CA 92660<br />
www.petersmrecekdds.com<br />
FILLINGS<br />
VENEERS<br />
BONDING<br />
BLEACHING<br />
IMPLANTS<br />
INVISALIGN ®<br />
CROWN & BRIDGE<br />
SEDATION DENTISTRY
®<br />
Join Us for the Finest Fresh Seafood & Prime Steaks in Newport Beach<br />
OUR SPECIALTY IS EXCELLENCE<br />
Happy Hour<br />
Sunday - Monday<br />
4:00 PM - 10:00 PM<br />
Tuesday - Saturday<br />
4:00 PM - 7:00 PM<br />
Host your event at Eddie V's Wildfish<br />
Customized Menus | Wine Pairing Guidance<br />
Valet Parking | Private Dining<br />
Dinner Hours<br />
Sunday - Thursday<br />
5:00 PM - 10:00 PM<br />
Friday - Saturday<br />
5:00 PM - 11:00 PM<br />
The Bluffs Shopping Center | 1370 Bison Ave, Newport Beach, CA 92660<br />
T. (949) 541-2187 | eddiev.com