Laguna Beach Magazine: June 2019
A scene from “Dead to Me” | Photo by Netflix
Up Front: Around Town
On Location in Laguna
After premiering to much fanfare at the beginning of May, “Dead to Me,” created by writer Liz Feldman of “2 Broke Girls” and produced in part by renowned actor Will Ferrell, is a dark comedy now streaming on Netflix. Set in Laguna Beach, the first season of this show follows Jen Harding (played by Emmy Award winner Christina Applegate), a grieving widow whose husband died tragically in a hit-and-run. While trying to come to terms with her loss and also track down the person who killed her life partner, Jen meets a Newport Beach woman, Judy Hale (played by Linda Cardellini), at a support group. Their friendship quickly blossoms as they lean on each other for comfort and to justify their not-so-healthy escape mechanisms, like drinking a lot of red wine. As the season unfolds, the story takes several shocking twists and turns while highlighting the power of true friendship, especially in dark times. And sprinkled throughout are shots of Laguna Beach that are sure to pique the interest of locals, including the iconic lifeguard tower at Main Beach, street signs at the corner of Beach Street and Ocean Avenue, as well as fictional settings like an art gallery on Forest Avenue called TKG Arts and a rendition of the Laguna Beach Police Department. (netflix.com)
Photo courtesy of Pacific Marine Mammal Center
Nonprofit Partnerships
Local nonprofits banded together to help sustain our ecosystem by raising money during a 24-hour online fundraiser, which garnered support from nearly 200 donors. Out of the five organizations that partnered with the Orange County Community Foundation for this project, two are based in Laguna Beach while another is in nearby Newport Coast: the Pacific Marine Mammal Center, which is known for rescuing, rehabilitating and releasing marine mammals found along our coastline; Laguna Canyon Foundation, which focuses on wilderness parks in town; and Crystal Cove Conservancy, which is working to both restore and preserve the history of Crystal Cove. The giving day, which was called Protect and Preserve, raised a record-breaking total of $75,685 for these nonprofits to help positively impact the environment. This fundraiser is part of a series that takes place in Orange County throughout the year, as part of OCCF’s Collaborative Giving Day. Last year, this initiative raised almost $1.5 million that was distributed among various local organizations. (Orange County Community Foundation: 949-553-4202; oc-cf.org)
Photo courtesy of OCBSA
Scout’s Honor
Laguna Beach High School student Joseph Hovanesian, a member of local Boy Scout Troop 35, was chosen out of 724 contenders to be honored with the Eagle Scout Project of the Year Award, which was presented in late April at a recognition dinner put on by the Orange County Council Chapter of the National Eagle Scout Association. Hovanesian received this prestigious award for creating a sewing program at a nonprofit, Armenia-based youth shelter called Orran. The project was born after he learned about the shelter, which rescues children found begging on the streets and provides them with various educational programs, though offerings previously didn’t include sewing. He aimed to raise $1,500 for two sewing machines as well as fabric and other supplies to last the shelter an entire year. But he greatly surpassed that goal, raising more than $5,000 as well as five large bags of fabric provided by a local seamstress, the Laguna Presbyterian Church and OC-based Pacific Coast Drapery Manufacturing. This allowed Hovanesian to donate an additional two sewing machines and provide a salary for an Armenian teacher to run the program. He even traveled to the shelter to teach the first two lessons himself, which were attended by about 20 children. (lagunabeach35.mytroop.us)
Katelyn Kolberg at her pop-up shop | Photo by Sharael Kolberg
Make It Sew
After volunteering at Kausakusun, a women’s shelter in Peru, Laguna Beach High School student Katelyn Kolberg set out to fund a sewing program for these ladies who have escaped abusive relationships and are on the path to financial independence. “I want to empower women to start their own businesses from the ground up via sewing their own merchandise,” Kolberg says. “… [And] I was so touched by the love and positivity of the children that had lived in such harsh conditions. They deserve bright futures.”
Kolberg received clothing donations from the community and sold the pieces in early May at a temporary boutique within Sourced. collective called Pop-Up for Peru. Through funds raised during the event, GoFundMe donations and sales on the Depop shopping app, Kolberg raised $830—or about $2,782 sol, the currency used in Peru—to go toward paying a sewing teacher and providing supplies for the class. Leftover clothing was donated to Ladera Ranch-based Laura’s House, which runs a shelter and offers other services for victims of domestic violence. Clothing was also donated to Working Wardrobes in Irvine, which helps men, women, young adults and veterans find jobs, and the Assistance League Laguna Beach Thrift Shop, which supports local philanthropic programs.
Photo by Michael Tanaka
Cinematic Adventure
Local student filmmaker Michael Tanaka, who lives in Laguna Beach and attends Orange Coast College in Costa Mesa, debuted his first short film titled “24 Hours” at the Newport Beach Film Festival in late April. The concept for the four-minute movie was inspired by the iconic 1980s feature “Ferris Bueller’s Day Off,” which Tanaka says made him contemplate how people spend their time, which he believes should never be wasted. “Life’s too short not to enjoy the beauty around [this world],” he says. “Just have fun.” So, he and his friends set off on a daylong adventure through Laguna Beach, racing against time to fit in as many activities as possible, with Tanaka filming it all along the way. “I wanted people who know me, were adventurous, loved action sports and were used to me following them around with a camera,” Tanaka says of his cast. “My friends made my movie come to life.” After filming and editing the film, Tanaka submitted it to the Newport Beach Film Festival in December and found out it had been accepted about a month later. “Once I received the letter, I was so stoked,” he says. Learning that his short film would be in the festival “was so awesome,” he adds. The experience has ignited Tanaka’s love for the art of cinematography. The young filmmaker says he would be interested in pursuing it as a career, in which he envisions being a travel videographer who would capture the beauty of the world.
Photo courtesy of ATTU
Clothing Cache
Two new clothing stores have opened up in town: Attu on Forest Avenue and R&R Surplus at Montage Laguna Beach. The former is a womenswear label that takes inspiration from the vintage Thai style to present looks that combine this eastern essence with a modern, western lifestyle. Named after Attu Island in Alaska, which also embodies this merging of cultures, the store was founded by Thai-American designer Jessica Harmon in 2015 as a way to showcase her multicultural background and love for fashion. Harmon also aims to use her business platform to spread awareness about human trafficking, which is an epidemic in Thailand, as well as a means of empowerment for survivors. The Laguna brick-and-mortar location—the brand’s first—opened in mid-April.
Another new addition to the local fashion scene is Unique Boutique of Laguna Beach, which carries women’s clothes and accessories, including hats, handbags and jewelry, as well as items perfect for gifting. Owner Toni Lyne Mooradian, who is now a Laguna Beach resident, opened her first storefront called Unique Boutique of Orange almost seven years ago, with the Laguna Beach location being the company’s first expansion. “It is one of my favorite places,” Mooradian says of our seaside town. “I have always dreamed of opening up a boutique in Laguna Beach. My dream has finally come true. … [And I’m] so excited to be a part of the community.” A soft opening was held April 4, with a grand opening to debut the summer collection slated for June 9.
Unique Boutique | Photo by Dondee Quincena
Over at Montage Laguna Beach, R&R Surplus focuses on luxurious comfort, which opened its first California location at the Shops at Montage on June 1. Known for its gym chic pieces that were previously available on-property, the resort will now be the only location to carry the brand’s new kidswear line. Also find other clothing from the R&R Surplus collection at this 709-square-foot store, including sweatshirts, hoodies and sweatpants for men and women that are all stitched together in Los Angeles based on designs by co-owner Andi Rosenstein and her son, Luke. (ATTU Clothing: 949-715-0357; attuclothing.com) (Unique Boutique of Laguna Beach: 949-715-0668) (R&R Surplus: 949-715-6000; randrsurplus.com)
An exterior view of the BC Cultural Arts Center | Photo by Allen Haeger
Artivists in Action
Art and history buffs are working to raise money to open Laguna Beach’s first cultural arts center in order to honor the late Mark Chamberlain. The local legend co-founded, owned and curated BC Space Gallery and coined the term “artivist” as a way to describe those looking to make an impact on the community through art. Though he died last year, his memory lives on and community members are coming together with donations to uphold the vision Chamberlain had for the space. The owner will be investing $80,000 in addition to money collected through a GoFundMe campaign (a $35,000 goal has been set) and a June 22 fundraiser featuring local musician Jason Feddy and a silent auction. Organizers are still seeking auction items and volunteers for the event. All monetary contributions will go toward preserving the historical aspects of the venue while also improving its cultural, visual and performing arts elements. As planned, the 2,400-square-foot space would serve as an art gallery featuring historic and contemporary pieces, as well as an epicenter for live performances like music, dance, poetry readings and talks with artists as well as film screenings. (949-573-8624; bcspace.com)
Desserts at Taste of the Nation | Photo courtesy of Bear Flag Photography
Up Front: Community
Taste of the Nation
Prominent chefs came together to fight childhood hunger at the 12th annual Laguna Beach Taste of the Nation, which was once again hosted by Montage Laguna Beach on May 5. Nearly 400 guests helped raise a total of $250,000 for Share Our Strength’s No Kid Hungry initiative to provide children with a nutritious breakfast and teach families how to cook and grocery shop on a budget. The fundraiser, a culinary event, featured live and silent auctions, a performance by R&B soul group the Kalama Brothers, a margarita bar provided by Casamigos Tequila and, of course, innovative food stations. Creative fare was presented by the likes of Studio’s chef de cuisine, Benjamin Martinek, who cooked up a seared moonfish dish as well as sugar snap pea soup with whipped creme fraiche, and Executive Chef Bryan Brown of Bourbon Steak Orange County at Monarch Beach Resort in nearby Dana Point, who prepared a Kona kampachi crudo. Various other chefs were in attendance, including Australian celebrity chef and TV personality Curtis Stone, who garnered $15,000 for the cause through the live auction prize he offered: a backyard barbecue for 30, which will be put together by his award-winning events team. (nokidhungry.org)
Attendees of the Spring Gala on the dance floor | Photo by Ashley Concolino
Spring Gala 2019
The MemorialCare Saddleback Medical Center Foundation celebrated 50 years of charitable contributions to the hospital at its Spring Gala 2019, which took place March 30 at Montage Laguna Beach. During this event, the organization highlighted its first philanthropic gift of $100 back in 1969 as well a subsequent gift of the land on which the institution was built, both presented by the Golden Rain Foundation. The black-tie event played host to around 400 guests, who enjoyed a cocktail hour on the resort’s main lawn before making their way into the ballroom, which was transformed into the picturesque cliffside town of Santorini, Greece, complete with its iconic white stucco homes and accents of pink bougainvillea flowers.
The event featured a live auction that included a weeklong stay in Tuscany, a seven-night stay in a three-bedroom condo on Oahu, and monthly homemade pies by board member and gala chair Steve Geidt. A Fund-a-Need campaign based on a presentation about the hospital’s Cancer Nurse Navigator program (set up to aid newly diagnosed cancer patients in better understanding their treatment journey) also helped garner donations. A total of $360,000 was raised to benefit the cancer and infusion services at Saddleback Memorial Center. (memorialcare.org)
A live painting of LCAD student Rachel Villanueva | Photo by Xun Chi/LCAD
LCAD Silent Auction
Art lovers of all kinds, from collectors to artists themselves, came together to support Laguna College of Art & Design at its spring fundraiser, the LCAD Silent Auction, which serves as one of two annual events that gather monetary donations for the institution. Almost 100 attendees enjoyed an evening of delicious food and cocktails as well as live entertainment and, of course, the silent auction, all held April 5 at seven-degrees. Bidders perused original works by various renowned artists, including Jonathan Burke, LCAD president, as well as pieces from various LCAD trustees, alumni and some donated by local galleries like saltfineart and Sue Greenwood Fine Art. Another representative from the college, Hope Railey, who serves as chair of the Fine Art department, did a live painting of Rachel Villanueva, a student who went on to graduate in May with a degree in animation. In total, the event raised more than $65,000 for the college’s various art programs, with a portion of proceeds going toward the $2.5 million in scholarships the school awards to its students each year. (lcad.edu)
Presenters at Light the Way for Change | Photo by Andrew Amacher
Light the Way for Change
The inaugural Light the Way for Change event welcomed more than 400 people to the Artists Theater at Laguna Beach High School on May 19 in support of WAVE (Women for American Values and Ethics). This newly established nonprofit and social welfare organization was born out of a call to action among south Orange County women who felt their voices, and those of the American people, were being ignored after the 2016 presidential election. This seminar specifically focused on the negative impact of intolerance and subsequent hate crimes, which have been on the rise all over the country. Various speakers shared personal stories about how these issues have impacted their lives, including a presentation by the 2019 Laguna Beach Artist of the Year Roxanna Ward (as named by the Patriot’s Day Parade committee) plus speeches by California parents who lost their children to various types of violence as well as a discussion between Marilyn Harran, Stern Chair in Holocaust Education at Chapman University in Orange; Peter Simi, a political extremism expert based at the same university; and R. Derek Black, a former white nationalist who now speaks out against the movement. There was also a live performance by The Jorg Dubin Band, which is led by the Laguna Beach artist of the same name. WAVE’s multiple initiatives range from gun safety and climate change to migrant rights, diversity and inclusion. (wave4all.org)
Q&A
The Spice of Life
Clark Olson, owner of Mago Hot Sauce, turned a South American backpacking trip into a flavorful entrepreneurial venture.
While growing up in Laguna Beach, Clark Olson always loved summertime: Life was simple, the ocean was easily accessible for swimming and surfing, plus, he says, the local artists have always given the town a unique feel. As he got older, travel became a prominent part of his life and led him on a backpacking adventure through South America, after which he moved to Argentina and worked as an English teacher. Being immersed in these various cultures opened his eyes, and his palate, to different parts of the world and all they had to offer—especially the food. After moving back to the U.S., he took up cooking and decided to meld his interest in the culinary arts with his love for particular ingredients, namely chile peppers. Thus, Mago Hot Sauce was born.
Clark Olson | Photo by Dondee Quincena
The company serves as an homage to his time in South America, with Mago (meaning magician or wizard in Spanish, hence “spicy magic” as the company’s slogan) being the name of a cat that lived on the property of his Argentinian residence. He rented a room in a home dubbed Los Elefantes (meaning “elephants” in Spanish, which inspired the company’s logo). Originating in his parents’ kitchen about three years ago, Mago Hot Sauce has since grown to become a well-known brand around town. Local restaurants like Coyote Grill, El Ranchito and Watermarc use his hot sauce in their recipes and/or sell them by the bottle, while other retail spots like Pearl St. General store, Soul Project and Buy Hand carry his products as well. Olson himself can also be found at the Laguna Beach Farmers Market every Saturday. Here, he discusses the company’s beginnings and how his hot sauce business is heating up locally, and beyond.
Laguna Beach Magazine: What are some of your favorite memories from South America?
Clark Olson: The food [was] definitely a big part of it; so many types of cuisine. I had some of the best ceviche of my life in Peru. … Colombia was a totally different type of cuisine … [and had] a lot of Caribbean influence. … [In] Peru, there’s just a lot of really good seafood. They’re famous for that, too, but their beef industry is very popular, as well.
LBM: Could you tell us about some of your sauces?
CO: The red is a roasted habanero and Fresno chile blend. Fresnos are kind of like red jalapeno, so it’s a little toned down for a habanero sauce. And then for the red and the green, we actually oven-roast all the chiles, so the process is a little longer, but definitely worth it—I think it brings out some new flavors. … The third sauce that I launched was this ghost pepper, so definitely the hottest of the four. In general, I stay away from that novelty heat level, so I’m not trying to hurt anyone here; it’s more about the flavor, for sure. … The most unique out of the four is probably the green sauce: … It’s roasted Thai chiles [and] there’s no tomatillo in there (the reason I bring that up is that it’s very unique for a green sauce, especially in California). … So they really don’t compete with each other at all.
Photo by Dondee Quincena
LBM: Which of your sauces do you like to pair with local dishes?
CO: I try to create sauces that go with the variety of foods. … All four are very, very different, so they kind of go with different things. … The red sauce is probably more versatile … [out of] the four, so it’s truly like the everything sauce, where the others have their own unique little vibe.
LBM: What do you love about working in the local community?
CO: We’re at the Laguna Beach Farmers Market every Saturday from 8 [a.m.] to noon. That’s been really fun; there’s nothing like connecting face-to-face with your customers. You learn so much about the products you have and where you should take them. … I’m looking forward to collaborating with a lot of other local businesses, and some that aren’t as local, so that will really take us to new places that we haven’t gone yet.
LBM: What has been the most challenging part of growing this company?
CO: There’s always going to be speed bumps in any business. … I definitely have gone through my share, but I try to embrace it, [though] it’s hard to embrace it while it’s happening. But I think being tested and failing and spending money when you maybe shouldn’t have; you just have to embrace it and move on. Failure really does help you be successful. … I’ve just been learning so much and I don’t think that’s ever going to stop, but I feel like I’m in a good groove and I’ve built up some good momentum, and a lot of that is based off having some rocky roads.
LBM: What’s next for Mago Hot Sauce?
CO: I’m actually in the process of working on some very limited-edition, specialty batches. … I’m really excited to work on some [new flavors], whether it’s seasonal or just some exclusive batches that are kind of here today, gone tomorrow. … I have four now, and we’ll always have those four, and then, every year, I’ll launch three to four sauces that I’ll do very small, micro batches of and, when it’s gone, it’s gone until next year and, if it’s popular enough, we’ll bring it back and, if not, maybe we won’t. … I’m working on everything from a couple rubs and chile salts to some other secret stuff.
LBM: And what’s next for you, on a personal level?
CO: Staying active and getting in the water or playing basketball; working out really helps me stay on track. Gardening is another big part of that. So that’s another reason I got into making hot sauce because I really like traveling and I really like chiles and compelling peppers; I mostly grow tomatoes and chiles. … I geek out over my garden and I get better at that every year, too. Just controlling all the pests and getting the right soil. So it’s technical, but it’s a lot of fun and it’s definitely therapeutic.
Al pastor tacos | Photo courtesy of Las Brisas
Taste of the Town: Dine Sides
A Modern Mexican Makeover
In congruence with its 40th anniversary, contemporary Mexican restaurant Las Brisas has rolled out a revamped food and beverage program as well as a redesigned bar and lounge area. The menu focuses on sea-to-table fare with south-of-the-border flair featuring house-made specialities and locally sourced ingredients. New items available for both lunch and dinner include fresh Beausoleil oysters served with a jalapeno mignonette and lemon for the perfect balance of spice and zest; a yellowtail sashimi dish topped with crispy shallots, olive oil and cilantro for earthy and herbaceous flavors to complement the seafood; and sweet-then-spicy barbecue pork spare ribs, for those seeking fare that doesn’t come from the sea. Another standout option is the tai snapper for two that’s topped with a parsley-herb sauce and served with rice, beans, salsa and tortillas—and, with limited availability each day, be sure to order one before it’s gone.
As for the mixology department, new cocktails include a spicy margarita, the Salty Dog, made with Tito’s vodka and grapefruit juice, plus more, as well as a diverse collection of wines. All of these intoxicating concoctions can be enjoyed in the refreshed bar space, which incorporates new seating, light fixtures and hand-painted details on the walls for a boho chic feel that pairs with the restaurant’s impressive ocean views. There will also be a weekday happy hour from 3-6 p.m., during which diners can order $5 bottled beers and receive $4 off house wines and specialty cocktails. Local musicians will also provide live music in the lounge area on Tuesdays and Thursdays through Saturdays from 6-9 p.m. (949-497-5434; lasbrisaslagunabeach.com)
Spaghetti alla carbonara | Photo courtesy of Oliver's Osteria
Italian Eats
Oliver’s Osteria, located at The Hive in Laguna Canyon, has added a weekend brunch to its culinary offerings. Diners can indulge in sweet treats like fresh crepes incorporating Nutella and mascarpone cheese or a traditional bomboloni, an Italian doughnut-style pastry filled with custard and chocolate. Other traditional dishes include the frittatina e caponata, a frittata made with zucchini, onion, bell pepper and raisins, as well as a spaghetti carbonara tossed with pancetta, Parmesan cheese, black pepper and fresh egg yolk. Also enjoy American classics with an Italian twist, such as the eggs Benedict with Bolognese sauce and sauteed spinach or the granola-covered Texas toast with walnut syrup and fresh berries. The menu also includes a selection of omelets and a refreshing salad comprising pears, caramelized walnuts and Gorgonzola cheese. (949-715-0261; oliversosteria.com)
A spread of food at Central Laguna Beach | Photo by Lily Fassnacht
Center of Attention
Executive Chef Michael Campbell of Central Laguna Beach recently unveiled a spring menu of American cuisine with international influence, creating a lineup of dishes that exemplify elevated comfort food. The new menu will be available at least through the end of July. With a focus on farm-to-table fare that is as organic as possible, plus taking various dietary restrictions into account, there truly is something for everyone at this local hot spot. Start your evening off with a Perfect Saint cocktail, which incorporates St-Germain elderflower liqueur, berry-flavored simple syrup, lemon and prosecco for a fizzy finish. For starters, have a taste of the hearty skirt steak empanadas filled with the succulent meat, cotija cheese and cherry tomatoes, all encased in a flaky crust and topped with a subtly spicy aioli. One unique bite is the tomato bisque, which has a coconut milk base that adds a hint of sweetness to this typically savory soup while also enhancing its creamy texture. Main course options include a sandwich, El Cubano, which is a lighter rendition of a classic, as well as tiger shrimp risotto and a perfectly tender, yet slightly crunchy, panko-crusted cod served over a bed of wild rice and crab-cauliflower puree. Also try sensational side dishes like truffle mac and cheese or crispy Brussels sprouts with a sweet balsamic glaze. (949-715-0801; centrallagunabeach.com)
Crab and melon salad at Ocean at Main | Photo by Outshine PR
A Wave of Change
After traveling to European foodie destinations like Italy, Greece and Croatia, Craig Strong, the chef-owner of Ocean at Main, found inspiration for his new summer dishes, which are a part of the first big dinner menu change since the Michelin-starred chef opened his restaurant last fall. Some mainstays remain, such as the ever-popular oxtail kale risotto and the roasted beet salad, as well as Strong’s signature use of colorful, seasonal ingredients and artful plating techniques. One refreshing and delightfully sweet starter is the Dungeness crab and melon appetizer, featuring cantaloupe and honeydew, drizzled with vanilla aioli and honey vinaigrette. House-made pastas also grace the menu, such as the summer cavatelli with spicy chorizo or the ravioli with lobster, corn, truffle butter, brown butter crumble, plus lime cream and zest. When it comes to seafood, options abound, from the halibut dish that incorporates saffron couscous, rhubarb, asparagus and almonds in a buttermilk sauce with tarragon oil, to scallops and a grilled salmon bouillabaisse. Pastry chef Keara Wilson has also come out with a new selection of desserts, including a panna cotta with fresh strawberries and a vegan pavlova comprising tropical flavors such as passion fruit, guava and coconut. (949-715-3870; oceanatmain.com)
