July2017

FINE LIVING IN THE GREATER PASADENA AREA 

July 2017 

FOODIE 

CLASSICS 

THE LOVELY BONES 

Ancient Bone Broth 

Joins the Health-Food Fad 

TOP 5 VINTAGE 

EATERIES 

MARMALADE 

KING 

E. Waldo Ward 

Turns 100 

THE CURSE OF 

DEVIL’S GATE 

Is It Really A 

Satanic Sanctuary?

2 | ARROYO | 07.17

Design Art. 

Build Art. 

Lic.653340 Photo by Meghan Beierle-O’Brien 

ARCHITECTURE. CONSTRUCTION. INTERIORS. 

626.486.0510 HartmanBaldwin.com

4 | ARROYO | 07.17

arroyo 

VOLUME 13 | NUMBER 7 | JULY 2017 

09 

25 35 

FOODIE CLASSICS 

09 FOREVER FOOD 

Here are fi ve of Arroyoland’s best and oldest restaurants, which you 

may have overlooked — but shouldn’t. 

—By MICHAEL CERVIN 

13 BONE APPÉTIT 

Trendy health afi cionados are busy swigging bone broth, but Bone Kettle’s 

Indonesian chef says the stock is ancient and enduring. 

—By BETTIJANE LEVINE 

PHOTOS: (top and bottom right) Michael Cervin; (bottom left) Noela Hueso 

25 A RECIPE FOR SUCCESS 

Sierra Madre’s E. Waldo Ward has been making gourmet marmalades, 

jams and jellies for 99 years. 

—By NOELA HUESO 

29 THE DEVIL IN THE DETAILS 

Is the Arroyo Seco’s Devil’s Gate the seventh portal to hell? 

—By MICHAEL CERVIN 

DEPARTMENTS 

08 FESTIVITIES L.A. Master Chorale, Pasadena’s Enduring Heroes Memorial 

16 ARROYO HOME SALES INDEX 

33 KITCHEN CONFESSIONS You don’t know falafel until you try Sudanese 

tamiya. 

35 ARROYO COCKTAIL OF THE MONTH The South Pasadena 

36 THE LIST Actors and Others for Animals benefit, California Watermelon Festival 

and more 

ABOUT THE COVER: Bone Kettle’s oxtail dumplings, photo by Erica Allen 

07.17 ARROYO | 5

EDITOR’S NOTE 

Okay, so bone broth may not sound 

like the most tempting food on the 

planet. But there’s a reason why, after 

being consumed for centuries, it’s 

more popular than ever. Bone broth 

— which you may know as stock — fi ts 

in nicely with this century’s focus on 

healthful eating. Pasadena recently 

got its own bone-broth restaurant in 

Bone Kettle on North Raymond Ave. 

But, as Bettijane Levine discovered, 

health benefi ts aren’t all that inspired 

its acclaimed chef, Erwin Tjahyadi, 

who still savors childhood memories 

of his mother’s kitchen in Indonesia and the tempting aromas of her bone 

broths. 

Indeed, in this month’s Food Issue, we take a look at edibles that have 

literally stayed on the tips of Arroyoland’s tongues for many decades, 

despite the high turnover typical of the food industry. Noela Hueso tours 

Sierra Madre’s family-owned E. Waldo Ward & Son, still producing fi ne 

fruit spreads (and now more) since 1918. She talks to the founder’s greatgrandson, 

Jeff Ward, about how the company has managed to survive and 

thrive all these years by keeping pace with tastes. 

Michael Cervin found a similar strategy to be typical of fi ve terrifi c local 

restaurants, spotlighted in this issue, that have stood the test of time. Cervin, 

a La Cañada Flintridge native (his dad worked at JPL, his mom at Descanso 

Gardens), has solid experience himself as a food and wine writer. And this 

month brings the launch of his Cocktail of the Month column. “The Arroyo, 

being such a rich and diverse region, is now home to a thriving cocktail 

scene,” Cervin says. “My goal is to uncover the relationship between our 

collective geography and what we drink, the subtleties of local ingredients 

and boozy references to our history.” 

—Irene Lacher 

EDITOR IN CHIEF Irene Lacher 

ART DIRECTOR Stephanie Torres 

ASSISTANT ART DIRECTOR Richard Garcia 

PRODUCTION DESIGNERS Rochelle Bassarear, 

Joseph Sanchez 

EDITOR-AT-LARGE Bettijane Levine 

COPY EDITOR John Seeley 

CONTRIBUTORS Denise Abbott, Leslie Bilderback, 

Léon Bing, Martin Booe, James Carbone, Michael 

Cervin, Scarlet Cheng, Richard Cunningham, 

Carole Dixon, Kathleen Kelleher, Brenda Rees, 

John Sollenberger, Nancy Spiller 

ADVERTISING DIRECTOR Dina Stegon 

ACCOUNT EXECUTIVES Lisa Chase, 

Brenda Clarke, Leslie Lamm 

ADVERTORIAL CONTRIBUTING EDITOR 

Bruce Haring 

HUMAN RESOURCES MANAGER Andrea Baker 

PAYROLL Linda Lam 

CONTROLLER Kacie Cobian 

ACCOUNTING Alysia Chavez, Janet Kirk 

OFFICE MANAGER Ann Turrietta 

PUBLISHER Jon Guynn 

arroyo 

FINE LIVING IN THE GREATER PASADENA AREA 

SOUTHLAND PUBLISHING 

V.P. OF OPERATIONS David Comden 

PRESIDENT Bruce Bolkin 

CONTACT US 

ADVERTISING 

dinas@pasadenaweekly.com 

EDITORIAL 

editor@arroyomonthly.com 

PHONE 

(626) 584-1500 

FAX 

(626) 795-0149 

MAILING ADDRESS 

50 S. De Lacey Ave., Ste. 200, 

Pasadena, CA 91105 

ArroyoMonthly.com 

©2017 Southland Publishing, Inc. 

All rights reserved. 

6 | ARROYO | 07.17

07.17 | ARROYO | 7

FESTIVITIES 

Morten Lauridsen 

Kiki Ramos Gindler 

and Raymundo Baltazar 

U.S. Rep. Congressman Adam Schiff 

Chris Slatoff 

Grant Gershon, Billy Childs and David Gindler 

Jo Ann and James Newton 

Eric Leibrich and Kathryn Barger 

The Los Angeles Master Chorale marked the 20th anniversary of its 

premiere of Morten Lauridsen’s Lux Aeterna by honoring the prominent 

choral composer at Walt Disney Concert Hall during a dinner gala 

benefit on June 18. Lauridsen returned the compliment in a note to the 

chorus: “The performances of the Lux Aeterna were simply the finest 

ever, anywhere.” After a cocktail reception in the venue’s Blue Ribbon 

Garden, some 500 guests moved to the theater for a concert of music 

by Billy Childs, Moira Smiley, Artist-in-Residence Eric Whitacre and 

more. At the subsequent gala dinner served by Patina, emcee Fritz 

Coleman auctioned off a framed manuscript page of Lux Aeterna for 

$18,000, and 100 singers formed a semi-circle around supporters for 

the chorale’s traditional Surround Sing, led by Grant Gershon. New 

this year was the simultaneous Lux Onstage Party, a Disney Hall dance 

party cohosted by KCRW. The evening, co-chaired by Kiki Ramos 

Gindler and Raymundo Baltazar, raised $520,000 for the country’s 

largest independent professional chorus…Gold Star families of 11 

fallen servicemen unveiled Pasadena’s Enduring Heroes Memorial 

in Defenders Park on Memorial Day (May 29). The monument’s artist, 

Chris Slatoff, presented each family with a gold-star cutout from the 

memorial’s flag. Speakers included U.S. Rep. Adam Schiff (D-Burbank), 

Pasadena Mayor Terry Tornek, Enduring Heroes Steering Committee 

Chairman Shelly Lowe, Pasadena Gold Star father Ed Blecksmith and 

Army Lt. Col. David Diamond. 

Jean Davidson and Kojiro Umezaki 

Enduring Heroes Memorial 

Ed Blecksmith, Jaynie Studenmund and David Diamond 

Gold Star Family 

Irene Ramirez and Gold Star Mother 

PHOTOS: Alex J. Berliner/AB Images (Los Angeles Master Chorale); Dana Pepper Bouton ( Enduring Heroes Memorial) 

8 | ARROYO | 07.17

Cindy’s 

FOREVER FOOD 

Here are five of Arroyoland’s best and oldest restaurants, 

which you may have overlooked — but shouldn’t. 

STORY AND PHOTOS BY MICHAEL CERVIN 

For as long as humans have roamed the earth, they have experienced hunger. So 

where in Arroyoland have humans been dining the longest? We canvased the 

region to find some of the best of the oldest. 

We all love to eat, especially at familiar places. But a restaurant with deep roots 

here may still not be familiar to you. So take another look at these five stalwarts, 

which have withstood the test of time with favorite familiar foods in a high-turnover 

business. After all, it’s no accident they’re still standing strong despite many passing 

seasons. 

s. 

MIJARES 

D.O.B. 1920 

In 1920, Pasadena’s population was just over 45,000 people, and there were few places to eat. 

That year, a small tortilla shop with Mexican food — including handmade tortillas — opened 

its doors. Mijares was born across from present-day Huntington Hospital at Pico Street and 

Fair Oaks Boulevard, operated from the home of Jesucita Mijares. It was so popular by 1940 

that she was able to borrow $8,000 from a local doctor and a car dealer to purchase a one-acre 

parcel on Palmetto Drive, its present location. And now, 97 years after it opened, Mijares is a 

sprawling complex with multiple outdoor patios and interior dining rooms as well as a second 

location on Washington Boulevard. Reminiscent of a hacienda with tiled floors, thatched 

overhangs and adobe-looking walls, the Pasadena locale could well be mistaken for a pueblo. 

Historic photos and images dot the interior walls inside, and you can’t miss the images of 

Jesucita, who passed in 1988. 

R-Lene Mijares De Lang is the third-generation proprietor of this family-owned eatery 

started by Jesucita, whom she calls the “tortilla matriarch.” “We still cook the way my grandmother 

loved to cook,” she says. Mijares draws crowds for the family’s famous margaritas and 

light tamales (no lard), fajitas, ceviche and volcanic-stoneground red sauce using chiles from 

New Mexico. Families keep coming back for seconds, generation after generation, especially 

for Mijares’ wildly popular Champagne Sunday brunch. 

145 Palmetto Dr., Pasadena 

(626) 792-2763 / mijaresrestaurant.com 

Hours: 11 a.m. to 9 p.m., Monday through Thursday; 11 a.m. to 10 p.m. Friday; 10:30 a.m. to 10 

p.m. Saturday; 10 a.m. to 9 p.m. (brunch 10 a.m. to 2 p.m.) Sunday 

1806 E. Washington Blvd., Pasadena 

(626) 794-6674 

Hours: 10 a.m. to 8:45 p.m., Sunday through Thursday; 10 a.m. to 9:45 p.m., Friday and Saturday 

RUSSELL’S CAFÉ 

D.O.B. 1930 

Los Angeles Airport (LAX’s precursor, known as Mines Field) began operating in 1930, the 

same year Russell’s opened in Old Pasadena. Russell’s turned into a chain with eight locations 

in the Southland, but ultimately almost all failed, with the notable exception of the original 

Pasadena venue — currently ranked Pasadena’s third-best restaurant on tripadvisor.com. 

While it serves breakfast, lunch and dinner, owner Frank Gale says Russell’s is renowned for 

its breakfasts, which are served until 4 p.m. Gale, who started at Russell’s in 1992 as a server 

and ended up buying it in 2014, is proud of the diner’s upscale ambience. “There are a lot 

of little touches and attention to detail,” he says. Chandeliers hang above each table and 

reproductions of famous works of art adorn the walls. The black-clad waitstaff — some 

–continued on page 10 

07.17 | ARROYO | 9

–continued from page 9 

there for 20 years — scurries about efficiently, yet almost unnoticed. Gale notes that a lot 

of his current regulars “weren’t even born yet” when their parents started the tradition 

of coming here. Grab a seat at the sparkly red fabric barstools facing the open kitchen or 

sequester yourself in a wood-toned booth. “We serve basic comfort food,” Gale says, “and 

it’s all about quality.” Russell’s Belgian waffles, American omelets, croque-monsieurs and 

croque-mesdames and blood-orange mimosas are the standouts that keep the crowds coming 

back for more. 

One Colorado, 30 N. Fair Oaks Ave., Pasadena 

(626) 578-1404 

Hours: 7 a.m. to 9 p.m., Sunday through Saturday 

DAMON’S GLENDALE STEAKHOUSE 

D.O.B. 1937 

The Great Ziegfield, a biopic about the theater producer renowned for his lavish theatrical 

revues, won the Best Picture Oscar in 1937 (the Academy Awards were just nine years old at 

the time). That year Damon’s opened as a straight-and-narrow steakhouse, but at the end of 

World War II, it morphed into its own kind of lavish production — a Tiki-themed restaurant 

catering to GIs returning home from the Pacific. These days the under-the-radar steakhouse 

is best known for filet mignon, tenderloin and Mai Tai Mondays. No need to get dressed up; 

just show up and get lost in the tropical vibe. There’s a mix of booths, some beneath makeshift 

lean-tos, and freestanding tables with plenty of rattan chairs, a canoe hanging from the ceiling, 

plastic palm fronds dangling off support pillars and wall murals depicting ocean scenes 

and long-forgotten island people. Yes, you do feel like you’re in some jungle paradise (the fish 

tank helps). 

How have they survived so long? “It’s a three-legged stool,” says current owner Kevin Berresford. 

“Value, quality and consistency, that’s how we’ve maintained our appeal.” Of course, 

the Tiki décor is also part of that appeal, but beyond that, “our servers are old school,” with 

decades at Damon’s under their belts. That’s reassuring to regulars, as is Damon’s continuing 

reputation as a top-notch steakhouse. 

317 N. Brand Ave., Glendale 

(818) 507-1510 / damonsglendale.com 

Hours: 11 a.m. to 10 a.m., Sunday through Thursday; 11 a.m. to 11 p.m., Friday and Saturday 

TWOHEY’S RESTAURANT 

D.O.B. 1943 

In March, 1943, the Rodgers and Hammerstein musical Oklahoma opened in New York 

to great fanfare and went on to run for 14 months. On the other side of the country, 

Twohey’s Restaurant opened its doors in Alhambra the same month. Naturally it debuted 

to less fanfare, but the place is still running strong. 

How did Twohey’s stand out, surfing a sea of changes, for three quarters of a 

century? “You’ve got to be a great operator,” says co-owner Jim Christos. “That means 

great service, great food.” Tweaking menus to keep up with evolving tastes helps too, 

leading Twohey’s to expand into seafood dishes like sand dabs and lobster rolls, since it’s 

“near and dear” to Christos’ New England heritage. “The neighborhood has changed, 

Alhambra has changed, but a great institution like us, well, we change too.” But some 

things never change — Twohey’s menu still touts its Original Stinko Burger, so named 

because the eatery pioneered topping it with aromatic raw onions and pickles, something 

commonplace today. 

With its iconic ridged roof, the place looks more like a bowling alley than a restaurant. 

But the interior is all retro diner with simple clean lines. “Our cornerstones are the curry clam 

chowder, onion rings, burgers and hot fudge sundaes,” says Christos. Twohey’s also keeps it 

interesting with seasonal items. But regulars typically return for the familiar faces of the loyal 

waitstaff, some still there after 30 years. With no major advertising, the business is driven by 

word of mouth — that and its strategy of keeping tempo with the times. 

1224 N. Atlantic Blvd., Alhambra 

(626) 284-7387 / twoheys.com 

Hours: 7 a.m. to 11 p.m., Sunday through Thursday; 7 a.m. to midnight, Friday and Saturday 

CINDY’S 

D.O.B. 1948 

The 1948 Rose Bowl saw a humiliating loss by USC to Michigan, 0-49. Loss could also have 

undone Cindy’s diner had it not been for chef-owners Paul Rosenbluh and wife Monique 

King, who raised money to preserve Cindy’s cool Googie sign in 2014. “Cindy’s heyday was 

long past and it needed a lot of love,” Rosenbluh says. In 2015, shortly after the couple took 

over, a car crashed into the restaurant at 1:30 a.m., when no one was there. Rebuilding offered 

the opportunity to redefine the eatery, but the chefs had no desire to rebrand Cindy’s as something 

hip and trendy; they wanted to upgrade the food while honoring the spirit of the place. 

Still a diner in the best sense of the word, the new iteration is a scratch kitchen with 

everything made inhouse. Rosenbluh and King come with loads of restaurant experience, 

having run the kitchen of Firefly Bistro in South Pasadena. A completely new interior 

with a definite retro look and feel, not to mention a music video shot here by Justin Timberlake, 

helped relaunch Cindy’s. Bright orange booths and counter stools pop against the 

green wall facing the kitchen. The best eats? Shrimp and grits, brisket hash with black-eye 

peas from the smoker out back and housemade veggie burgers. The place is comfortable 

and casual, not pretending to be anything other than it is. “You won’t find another one,” 

Rosenbluh says. 

1500 Colorado Blvd., Eagle Rock 

(323) 257-7375 / cindyseaglerock.com 

Hours: 7 a.m. to 2 p.m. Monday; 7 a.m. to 9 p.m., Tuesday through Thursday and Sunday; 

7 a.m. to 10 p.m., Friday and Saturday. 

10 | ARROYO | 07.17

07.17 | ARROYO | 11

12 | ARROYO | 07.17

Chef Erwin’s bone broth 

BONE 

APPÉTIT 

Trendy health aficionados are 

busy swigging bone broth, but 

Bone Kettle’s Indonesian chef says 

the stock is ancient and enduring. 

BY BETTIJANE LEVINE 

WHEN BONE KETTLE RESTAURANT OPENED 

ON NORTH RAYMOND AVENUE IN LATE 

PHOTO: Erica Allen 

FEBRUARY, ARROYOLAND GOT ITS FIRST 

TASTE OF TWO STANDOUTS IN THE FOODIE 

FIRMAMENT: 


07.17 | ARROYO | 13

Bone Kettle serves a bone-broth specialty inspired by 

the chef’s childhood in Indonesia. 


One is Chef Erwin Tjahyadi, who’s been hailed for his extraordinary Asian fusion 

flavors. The other is bone broth, the chef’s latest iteration of his Indonesian heritage and 

a current food trend that’s gone mainstream because of its touted health benefits and 

psyche-soothing rewards. 

But Chef Erwin’s passion for bone broth has nothing to do with trends, he told 

Arroyo Monthly. “I grew up with it, have always watched my mother making it,” he 

says. “It’s an Asian thing with a lot of health benefits. I think it’s better than coffee 

to start the day. Or any time. It has a lot of collagen, vitamins, nutrients.” Erwin left 

his Indonesian homeland at age 8 and hadn’t been back in more than 20 years until 

a recent trip through Southeast Asia. When he returned, he says, he “couldn’t shake 

the smells and tastes of the bone broths I encountered there.” Far from a fad, he said, 

bone broth is ancient and enduring, and he opened Bone Kettle as a means to “bridge 

the ocean’s divide between my heritage and the Southern California community,” 

which has nourished his own life in so many ways. More about his accomplishments 

later. 

First, the broth, which you may know as soup stock, pure and simple. It’s made by 

boiling bones for umpteen hours to release the nutrients: protein, vitamins, minerals, 

collagen and keratin. Call it brodo (Italian), bouillion (French), broth or stock. They’re 

all the same, according to experts. But (and this is essential), not all bone broths are 

created equal. The quality of the bones and other ingredients, the boiling method, the 

added spices and herbs and the cooking time all make a difference between the packaged 

bone broths on supermarket shelves and those produced lovingly at home or by a 

meticulous chef. 

Chef Erwin says he follows an ancient Korean method, starting with “the highest 

quality femur bones from cows”; he boils them with onions, garlic, ginger and a secret 

blend of spices and herbs in 120-gallon vats for 42 hours. “We start boiling during the 

day, continue all night and we add more filtered water when we come in in the morning,” 

he says. 

But Bone Kettle isn’t just about broth, he adds. Take a look at the menu on bonekettle.com 

for a tempting selection of “traditional East Java style shareable small plates 

executed with French techniques and premium locally sourced ingredients.” Try the 

Indonesian corn hush puppies with a sweet chili reduction for $9, or stick with a simple 

beef bone broth and noodle dish, an $11 staple. Tjahyadi’s cuisine prompted Zagat to 

name him one of 30 top chefs under 30 in 2014, when he was 28. 

PHOTO: Top Erica Allen 

14 | ARROYO | 07.17

Chef Erwin 

PHOTO: Erica Allen 

The chef has strong ties to the San Gabriel Valley, he says. He grew up in Montebello, 

graduated “with honors” from Pasadena’s now-closed Le Cordon Bleu College 

of Culinary Arts and launched his career apprenticing with Wolfgang Puck. He then 

worked under Chef Trey Foshee at La Jolla’s prestigious George’s at the Cove restaurant 

and went on to become lead cook at the Hotel Bel-Air. 

In 2009, during the great recession, he and a friend decided to go out on their own, 

launching a Westside gourmet food-truck business they called Komodo, after Komodo 

dragons, the world’s largest lizard species, native to Indonesia. That was before 

the food-truck explosion, but even after the burgeoning scene arrived, a Thrillist food 

critic said Komodo “stands apart” from other trucks for its unusual quality and flavor 

creativity. Tjahyadi’s reputation went national in 2012, when Smithsonian magazine 

named Komodo one of the 20 best food trucks in America, citing its “mastermind” 

chef ‘s exquisite Indonesian specialties. Tjahyadi opened a brick-and-mortar Komodo 

restaurant in Pico-Robertson a year after he started food-trucking and later expanded 

to a second location, in Venice. 

With two successful restaurants on the Westside, why open this one in Pasadena? 

“It’s near where I live, in Monterey Park,” he says, “and I have so many good ties to 

Pasadena.” Another incentive, he adds, was the San Gabriel Valley’s large Asian population, 

a natural audience for his menu. 

While Tjahyadi knew about the charms of bone broth as a child, the stock only 

recently soared in popularity nationwide, with no particular ethnicity accounting for 

it. The trend began in 2014, when New York Chef Marco Canora started selling his 

version of brodo by the cup from a small window in Hearth, his East Village restaurant. 

It was a sellout, especially since the James Beard Award–winning chef claimed to have 

revitalized his own health by including the broth in his diet. Broth mania went viral, 

and health claims for its powers soared; it was said to reduce inflammation, regenerate 

internal organs, rejuvenate skin, nails and hair, and enhance immunity to colds and 

other illnesses. 

By the time that trend peaked, bone broth had gone mainstream, and commercially 

packaged versions can now be found everywhere from Whole Foods to WalMart. 

Food experts say the mass-produced packaged broth bears little relation to the product 

created lovingly at home with only fine, fresh ingredients or in the relatively few restaurants 

that spend the time and money to make the purest broth from the best ingredients 

in the time-honored (and time-consuming) way. Many canned or boxed bone broths 

contain added sodium, sugar, artificial colorings or colorings, and the quality of basic 

ingredients can be less than top-notch. 

Of course, Chef Erwin is right about bone broth’s ancient lineage. It’s been around 

as long as humans have cooked with fire. Chinese medics prescribed it more than 

2,500 years ago to support digestive health, as a blood builder and to strengthen 

kidneys. In 12th-century Egypt, physician/philosopher Moses Maimonides was said 

to prescribe chicken soup as a remedy for colds and asthma — and to this day, chicken 

soup is sometimes known as “Jewish penicillin” for its powers to calm colds and 

flus. A 2000 study published in Chest, the official journal of the American College 

of Chest Physicians, bolstered that contention. Researchers found that patients who 

consumed chicken soup “seem to experience a mild reduction in inflammation that 

helped reduce symptoms of an upper respiratory tract infection.” Even experts who 

say the benefits have been overblown acknowledge that it might have some healthful 

advantages. 

A small but growing number of advocates have even started sipping bone broth 

instead of coffee as their morning and work-break drink of choice — but Starbuck’s 

needn’t worry yet. “You feel better when you drink it rather than coffee,” Chef Erwin 

says. And, always thinking ahead, he plans to bottle and distribute his Bone Kettle 

version in mason jars within a year or so. “It’s perishable and it will be fresh, and have 

instructions along with it,” he says. “Nothing boxed, canned or frozen would be as 

good.” |||| 

07.17 | ARROYO | 15

arroyo 

~HOME SALES INDEX~ 

HOME SALES 

15.42% 

AVG. PRICE/SQ. FT. 

2.94% 

may. 

2016 

402HOMES 

SOLD 

ALHAMBRA MAY. ’16 MAY. ’17 

Homes Sold 49 36 

Median Price $540,000 $538,000 

Median Sq. Ft. 1409 1282 

ALTADENA MAY. ’16 MAY. ’17 


Median Price $745,000 $800,000 


ARCADIA MAY. ’16 MAY. ’17 


Median Price $775,000 $990,000 


EAGLE ROCK MAY. ’16 MAY. ’17 


Median Price $816,000 $779,000 


GLENDALE MAY. ’16 MAY. ’17 


Median Price $680,000 $675,000 


LA CAÑADA MAY. ’16 MAY. ’17 


Median Price $1,655,000 $1,547,500 


PASADENA MAY. ’16 MAY. ’17 


Median Price $735,000 $785,750 


SAN MARINO MAY. ’16 MAY. ’17 


Median Price $2,094,000 $1,980,000 


SIERRA MADRE MAY. ’16 MAY. ’17 


Median Price $948,000 $1,050,000 


SOUTH PASADENA MAY. ’16 MAY. ’17 


Median Price $850,000 $1,257,000 


TOTAL MAY. ’16 MAY. ’17 


Avg Price/Sq. Ft. $578 $595 

may. 

2017 

464HOMES 

SOLD 

 

HOMESALESABOVE 

RECENT HOME CLOSINGS IN THE PASADENA WEEKLY FOOTPRINT 

source: CalREsource 

ADDRESS CLOSE DATE PRICE BDRMS. SQ. FT. YR. BUILT PREV. PRICE PREV. SOLD 

ALTADENA 

1284 New York Drive 05/23/17 $2,500,000 5 4738 1926 $1,500,000 11/30/2016 

2659 Tanoble Drive 05/03/17 $2,220,000 5 3084 1922 $1,600,000 04/17/2008 

2062 New York Drive 05/24/17 $1,701,000 3 2063 1926 $680,000 08/08/2001 

2653 Holliston Avenue 05/23/17 $1,595,000 5 2704 1918 $506,500 06/10/1994 

1820 East Altadena Drive 05/16/17 $1,400,000 3 3309 1947 $308,000 04/04/1995 

633 Coate Court 05/12/17 $1,375,000 3 3832 2002 $707,500 04/17/2003 

1370 Sonoma Drive 05/23/17 $1,350,000 3 2444 1936 

1600 Woodglen Lane 05/23/17 $1,150,000 3 1865 1961 $925,000 01/30/2009 

ARCADIA 

29 East Winnie Way 05/03/17 $3,700,000 5 7105 2011 $3,480,000 03/07/2011 

2536 South 4th Avenue 05/23/17 $2,800,000 3 1958 1952 $2,800,000 03/23/2017 

82 Woodland Lane 05/12/17 $2,425,000 5 3496 1940 $1,300,000 02/17/2016 

1225 Rancho Road 05/23/17 $2,400,000 4 3423 1937 

1135 Valencia Way 05/11/17 $2,350,000 2 1536 1945 $1,110,000 06/09/2015 

1529 Highland Oaks Drive 05/09/17 $1,880,000 4 2952 1951 $195,000 11/27/1978 

1121 San Carlos Road 05/02/17 $1,800,000 3 2630 1953 $93,000 07/26/1974 

1841 Elevado Avenue 05/05/17 $1,550,000 2 2328 1951 $995,000 04/13/2012 

1724 La Ramada Avenue 05/26/17 $1,439,000 3 2262 1958 $700,000 12/22/2004 

1605 Hyland Avenue 05/22/17 $1,360,000 2 1429 1949 

1100 South 4th Avenue 05/11/17 $1,358,000 4 2625 1940 $1,030,000 04/05/2011 

420 East Pamela Road 05/04/17 $1,300,000 3 1927 1962 $1,200,000 08/27/2014 

1417 Greenfi eld Avenue 05/24/17 $1,268,000 4 2811 1961 $1,200,000 08/15/2013 

38 Genoa Street #A 05/19/17 $1,250,000 6 3074 1985 $1,025,000 12/20/2005 

1042 English Oaks Drive 05/24/17 $1,159,000 2 2281 1947 $818,000 09/27/2005 

EAGLE ROCK 

5157 Eagle Rock Boulevard 05/01/17 $1,270,000 6 2760 1919 $939,000 10/16/2007 

2431 Hill Drive 05/10/17 $1,240,000 3 2802 1922 $879,000 02/27/2004 

5126 Hermosa Avenue 05/25/17 $1,130,000 3 1452 1913 $185,000 04/03/2000 

2045 Escarpa Drive 05/26/17 $1,128,000 3 1167 1937 $784,000 12/24/2007 

G L E N DA L E 

1410 Royal Boulevard 05/17/17 $1,760,000 5 4468 1928 $1,628,000 04/15/2005 

1440 Greenbriar Road 05/26/17 $1,750,000 4 3782 1966 $685,000 09/10/1997 

2041 West Mountain Street 05/23/17 $1,675,000 7 6053 1925 

835 Cumberland Road 05/30/17 $1,660,000 3 3196 1936 $1,330,000 10/06/2006 

2106 Maginn Drive 05/17/17 $1,630,000 4 3057 1965 $1,245,000 02/16/2016 

3389 Country Club Drive 05/09/17 $1,450,000 5 5249 1986 $380,000 10/16/1986 

708 Fay Drive 05/18/17 $1,386,500 5 3094 1935 $526,500 03/20/2002 

1812 Niodrara Drive 05/17/17 $1,375,000 3 2635 1940 $950,000 11/30/2009 

1251 Rossmoyne Avenue 05/22/17 $1,351,000 3 2366 1928 $1,050,000 08/24/2007 

3322 Downing Avenue 05/18/17 $1,330,000 4 2474 1952 $830,000 03/15/2006 

3665 St. Elizabeth Road 05/09/17 $1,317,000 2 2110 1961 $750,000 10/16/2015 

1910 El Arbolita Drive 05/12/17 $1,300,000 3 2028 1936 $868,500 03/03/2014 

1808 Fern Lane 05/26/17 $1,275,500 3 2327 1959 $800,000 09/30/2016 

411 Audraine Drive 05/23/17 $1,250,000 3 2204 1959 $395,000 07/16/1999 

3903 Oakgrove Court 05/24/17 $1,243,000 4 2925 1981 $315,000 07/11/1997 

1416 Greenbriar Road 05/26/17 $1,200,000 2 1996 1966 $1,200,000 03/22/2017 

3251 Kirkham Drive 05/11/17 $1,175,000 4 2187 1975 $925,000 08/13/2014 

1129 East Maple Street 05/31/17 $1,150,000 4 2997 2009 $165,000 07/31/1998 

623 Caruso Avenue 05/11/17 $1,100,000 2 1431 2008 

LA CAÑADA 

469 Paulette Place 05/01/17 $2,170,000 5 3064 1956 $575,000 05/27/1999 

4740 Hillard Avenue 05/05/17 $2,010,000 6 4072 1924 $325,000 12/01/1988 

519 Paulette Place 05/31/17 $1,975,000 5 2722 1955 $1,520,000 08/22/2016 

4040 Chevy Chase Drive 05/01/17 $4,688,000 5 7003 2002 $4,305,000 02/26/2015 

1820 Fairmount Avenue 05/03/17 $4,654,000 5 6338 1989 $4,720,000 10/15/2013 

4425 Shepherds Lane 05/19/17 $3,200,000 4 3355 1955 $470,000 03/13/1987 

758 Flintridge Avenue 05/31/17 $2,950,000 3 3094 1949 

930 Regent Park Drive 05/17/17 $2,604,000 4 3877 1949 

5027 Commonwealth Avenue 05/15/17 $2,320,000 2 2052 1949 

307 San Juan Way 05/08/17 $2,225,000 5 2667 2010 $632,000 10/17/2008 

4852 Ocean View Boulevard 05/01/17 $1,840,000 4 2800 1934 

255 Starlight Crest Drive 05/15/17 $1,810,000 4 2759 1966 

5187 Princess Anne Road 05/05/17 $1,795,000 1 1923 1952 $1,208,500 12/27/2012 

1244 Flanders Road 05/05/17 $1,715,000 3 2742 1949 $1,249,000 09/01/2009 

5023 Merita Place 05/12/17 $1,700,000 3 1747 1951 $1,119,000 06/15/2015 

1032 White Deer Drive 05/18/17 $1,547,500 3 2243 1967 

935 Chehalem Road 05/12/17 $1,540,000 3 2208 1950 $990,000 09/30/2004 

5385 Haskell Street 05/16/17 $1,540,000 3 1994 1967 $1,042,000 10/28/2013 

458 Paulette Place 05/31/17 $1,500,000 2 2040 1952 $375,000 05/20/1998 

4912 Viro Road 05/12/17 $1,300,000 3 1464 1950 $810,000 08/10/2011 

936 Chehalem Road 05/02/17 $1,275,000 3 1676 1956 $188,000 05/04/1983 

5130 Lasheart Drive 05/10/17 $1,273,000 3 1920 1955 

The Arroyo Home Sales Index is calculated from residential home sales in Pasadena and the surrounding communities of South Pasadena, San Marino, La Canada Flintridge, Eagle Rock, Glendale (including Montrose), Altadena, Sierra Madre, 

Arcadia and Alhambra. Individual home sales data provided by CalREsource. Arroyo Home Sales Index © Arroyo 2017. Complete home sales listings appear each week in Pasadena Weekly. 

16 | ARROYO | 07.17

ADDRESS CLOSE DATE PRICE BDRMS. SQ. FT. YR. BUILT PREV. PRICE PREV. SOLD 

LA CAÑADA 

5271 Gould Avenue 05/09/17 $1,268,000 3 1737 1976 $280,000 05/09/1986 

PASADENA 

561 Woodland Road 05/26/17 $5,000,000 4 4232 1977 $3,900,000 06/22/2010 

661 Landor Lane 05/12/17 $3,950,000 7 4438 1923 $3,560,000 01/12/2017 

478 South Grand Avenue 05/26/17 $3,600,000 5 3748 1887 $1,125,000 03/08/2002 

805 Oak Knoll Circle 05/19/17 $3,225,000 5 4828 1988 $3,350,000 08/27/2014 

466 Woodward Boulevard 05/23/17 $2,780,000 5 5097 2004 $1,850,000 10/15/2004 

488 Lockehaven Street 05/05/17 $2,500,000 6 3814 1892 $1,175,000 05/26/2000 

1428 Glen Oaks Boulevard 05/04/17 $2,400,000 4 5095 1987 $1,125,000 11/20/2002 

1061 La Loma Road 05/04/17 $2,400,000 5 3417 1941 $805,000 08/11/1999 

1075 Armada Drive 05/10/17 $2,349,000 4 3863 1925 $845,000 04/22/1998 

949 South San Rafael Avenue 05/05/17 $2,300,000 4 2854 1952 $1,092,010 10/16/2001 

1035 South Madison Avenue 05/25/17 $2,130,000 4 2817 1911 $475,000 11/24/1993 

150 Fern Drive 05/09/17 $2,100,000 4 5392 1929 $1,630,000 06/12/2007 

1336 Inverness Drive 05/19/17 $2,045,000 3 2810 1945 $2,045,000 01/27/2015 

929 South San Rafael Avenue 05/12/17 $2,000,000 2 3614 1978 

1044 South Arroyo Boulevard 05/16/17 $1,975,000 5 3260 1937 

179 Annandale Road 05/02/17 $1,900,000 4 2467 1932 $1,825,000 05/10/2016 

1625 Knollwood Drive 05/12/17 $1,875,000 5 2868 1955 $495,000 03/31/1994 

1040 Stoneridge Drive 05/11/17 $1,875,000 3 2547 1951 $437,500 02/02/2000 

102 South Orange Grove Blvd. #10605/17/17 $1,852,500 0 0 

720 Busch Garden Drive 05/18/17 $1,820,000 3 2953 1950 $1,545,000 03/05/2007 

764 Michigan Boulevard 05/26/17 $1,800,000 5 4106 1912 $569,000 01/09/1998 

1415 Wicks Road 05/10/17 $1,750,000 3 2137 1954 $1,193,000 10/11/2013 

972 North Los Robles Avenue 05/17/17 $1,699,000 4 4151 1911 $1,400,000 05/23/2008 

696 Burleigh Drive 05/09/17 $1,681,500 2 1752 1958 $360,000 02/09/1996 

1161 South Oakland Avenue 05/19/17 $1,660,000 4 2548 1922 

1535 San Pasqual Street 05/01/17 $1,619,000 3 1905 1951 

3238 East Villa Knolls Drive 05/11/17 $1,580,000 4 3098 1965 $1,550,000 02/25/2014 

1581 Old House Road 05/31/17 $1,564,000 5 3222 1967 $167,000 08/15/1980 

401 Scott Place 05/09/17 $1,560,000 3 2480 1937 $1,530,000 11/16/2016 

715 South Oak Knoll Avenue 05/25/17 $1,550,000 4 1664 1945 $1,100,000 05/16/2014 

567 East Jackson Street 05/17/17 $1,544,000 4 2776 1909 $1,050,000 06/08/2006 

1185 Charles Street 05/15/17 $1,450,000 4 2088 1948 $1,250,000 12/03/2014 

3720 Valley Lights Drive 05/17/17 $1,450,000 3 2410 1977 

817 Las Palmas Road 05/15/17 $1,400,000 3 3328 1979 $700,000 04/20/1995 

529 North Hill Avenue 05/22/17 $1,360,000 7 3381 1907 $890,000 02/15/2007 

2107 Pasadena Glen Road 05/23/17 $1,349,000 4 3232 1998 $1,100,000 09/12/2013 

1286 North Los Robles Avenue 05/19/17 $1,340,000 8 5304 1926 

35 Annandale Road 05/31/17 $1,300,000 4 1682 1931 $485,000 09/07/2001 

166 Malcolm Drive 05/09/17 $1,291,000 4 2217 1946 $870,000 12/11/2008 

1144 Avoca Avenue 05/31/17 $1,275,000 4 2047 1928 $879,000 08/10/2012 

3498 Yorkshire Road 05/11/17 $1,275,000 4 2378 1937 

1055 Pine Bluff Drive 05/24/17 $1,242,000 3 1768 1959 

114 El Circulo Drive 05/24/17 $1,230,000 3 1990 1959 $375,000 07/20/1988 

1476 North Roosevelt Avenue 05/12/17 $1,200,000 3 2277 1938 $770,000 11/09/2016 

3665 Thorndale Road 05/24/17 $1,150,000 3 1588 1941 $670,000 09/30/2009 

635 Brightside Lane 05/31/17 $1,150,000 3 2542 1955 $125,000 10/21/1977 

232 Avenue #64 05/04/17 $1,142,000 2 2180 1934 $401,000 10/05/1999 

3600 Yorkshire Road 05/11/17 $1,130,000 2 1691 1937 $700,000 04/23/2002 

2240 Kinneloa Canyon Road 05/01/17 $1,100,000 3 2270 1958 

SAN MARINO 

1766 Lorain Road 05/15/17 $3,288,000 2 2642 1929 $1,500,000 10/01/2013 

1492 Hampton Road 05/17/17 $2,750,000 3 2522 1946 $1,905,000 05/16/2007 

3325 Monterey Road 05/09/17 $2,700,000 4 2914 1927 $2,500,000 05/09/2013 

2126 Roanoke Road 05/11/17 $2,389,000 4 2639 1936 $810,000 06/22/1994 

1735 South Los Robles Avenue 05/17/17 $2,325,000 4 2532 1925 $673,000 08/06/2002 

1370 Avonrea Road 05/26/17 $2,198,000 3 2442 1952 

1735 Ramiro Road 05/08/17 $2,150,000 4 2911 1926 $695,000 01/15/1998 

1600 Garfi eld Avenue 05/15/17 $2,150,000 3 3242 1925 $1,600,000 11/30/2011 

1975 Kerns Avenue 05/31/17 $1,980,000 3 2088 1942 $300,000 09/28/2012 

1560 Bellwood Road 05/26/17 $1,856,000 3 2145 1942 

2464 Sherwood Road 05/31/17 $1,800,000 3 1922 1941 $1,300,000 07/31/2014 

1477 Bradbury Road 05/23/17 $1,650,000 3 1648 1939 $245,000 08/31/1984 

665 South San Gabriel Boulevard 05/04/17 $1,600,000 3 2570 1966 $89,000 07/08/1975 

2230 El Molino Place 05/05/17 $1,600,000 3 1584 1936 $498,000 09/15/1994 

570 San Marino Avenue 05/16/17 $1,580,000 3 2136 1954 $680,000 03/01/1990 

1865 Sharon Place 05/02/17 $1,530,000 3 1886 1940 $490,000 07/07/2000 

2960 Lorain Road 05/10/17 $1,260,000 3 1534 1939 $950,000 07/07/2010 

SIERRA MADRE 

58 West Carter Avenue 05/22/17 $1,600,000 4 2925 2003 $1,195,000 02/01/2013 

275 West Orange Grove Avenue 05/03/17 $1,388,000 3 2611 1961 $550,000 08/22/2001 

49 West Carter Avenue 05/04/17 $1,150,000 2 1831 1945 

SOUTH PASADENA 

1705 Bushnell Avenue 05/15/17 $2,306,000 4 2772 1912 $1,500,000 12/28/2005 

533 Orange Grove Avenue 05/31/17 $1,820,000 6 3398 1904 $87,000 11/12/1976 

1907 La Fremontia Street 05/11/17 $1,800,000 3 2285 1965 $1,550,000 04/15/2014 

407 El Centro Street 05/02/17 $1,660,000 2 1365 1908 $284,000 07/26/1995 

820 Mission Street #209 05/17/17 $1,542,000 0 0 

1133 Meridian Avenue 05/31/17 $1,468,000 4 2120 1908 $798,500 11/01/2007 

1317 Marengo Avenue 05/30/17 $1,410,000 5 1874 1913 

407 Alta Vista Avenue 05/11/17 $1,398,000 4 2398 1960 $887,500 09/01/2009 

143 Monterey Road 05/05/17 $1,310,000 3 2436 1949 $236,360 04/27/1995 

1325 Marengo Avenue 05/09/17 $1,310,000 3 1258 1923 $765,000 09/06/2007 


808 Bank Street 05/12/17 $1,300,000 3 2857 1992 


818 Valley View Road 05/19/17 $1,180,000 2 2240 1925 $670,000 07/20/2012 

1907 Leman Street #A 05/26/17 $1,155,000 3 1686 2008 $750,000 09/01/2010 

2013 Le Droit Drive 05/24/17 $1,150,000 3 1671 1925 

335 Alta Vista Avenue 05/16/17 $1,111,000 2 1289 1954 

07.17 ARROYO | 17

ARROYO 

HOME & DESIGN 

SPECIAL ADVERTISING SUPPLEMENT 

PHOTO: PHOTO: Image O: 

Courtesy courtesy of 

of Cozy Kohler, •S 

Stylish available • Chic at Ferguson Bath, Kitchen & Lighting Gallery 

THE BATHROOM OF TODAY IS 

A RELATIVELY RECENT TREND 

Bathing was once something you did outside the 

home in public. But today, you don’t even have to 

move from your shower to visit the steam room. 

BY BRUCE HARING 

IT IS A ROOM THAT WE SPEND A LOT OF TIME IN, PERFORMING 

SOME OF THE MOST IMPORTANT HEALTH FUNCTIONS OF OUR LIVES. 

Yet most of us take it for granted. We are talking, of course, about the bathroom. 

Centuries of design and innovation have gone into the standardization of the 

room found in every modern house. In ancient times, the tasks that are performed in 

the bathroom – bathing, cleaning, washing, grooming and bodily functions – were 

not necessarily all performed in the same room, om, or even inside the 

house. 

18 | ARROYO | 07.17 

–continued on page 23

07.17 | ARROYO | 19

20 | ARROYO | 07.17

07.17 | ARROYO | 21

22 | ARROYO | 07.17

—ADVERTISING SUPPLEMENT— 


In fact, it is only in relatively recent times that bathing has been moved 

into the same space as the other functions. Public baths were all the 

rage in ancient Greece, Rome, the Middle East and Northern Africa, and 

thrived for many centuries. The baths were part community activity, part 

education, and served as a sign of a thriving and prosperous civilization. 

Public bathhouses began to die off in Europe in the 1500s, as waves 

of plagues impacted public gathering places, sending people back into 

the home for their cleaning activities. But one of the biggest innovations in 

bathroom culture was on the horizon. 

In 1596, a man named Sir John Harrington invented Britain’s fi rst fl ushing 

toilet, and one of the fi rst ones was installed in the royal castle. It was not an 

immediate hit with the royals, though, as they were used to having a toilet 

brought to them and quickly taken away. 

As the development of sewer systems and modern sanitation began 

to creep into daily living, the modern bathroom began to take shape. The 

bathroom gradually became more and more a haven from the rest of 

the home, a separate room where, for however fl eeting a moment, solace 

could be found. 

Which leads us to today’s versions, which can be as opulent as any 

private spa, featuring technology and luxury that were not possible even 20 

years ago. 

THE FOUR TRENDS OF OUR AREA 

Alison Crowley is Ferguson Bath, Kitchen & Lighting Gallery’s showroom 

manager in the company’s Pasadena store. In her view, there are four 

trends that are taking over the hearts and minds (and other body parts) of 

local bathrooms. 

First, decorative lighting. It adds that “wow factor to dress up a space, 

especially in layers of lights and in lighted mirrors,” says Crowley. “Proper 

lighting is essentially to create a relaxing spa experience. Recessed fixtures 

provide excellent ambient lighting, while decorative pendants and 

chandeliers provide accent lighting and showcase your personal design 

aesthetic. Vertical fi xtures or sconces mounted on either side of the mirror 

are best for applying makeup and shaving.” 

Next up in the must-haves for the perfect bathroom are one-touch 

or touchless faucets. “While you are probably accustomed to touchless 

faucet technology in commercial settings, such as airports or public 

restrooms, one-touch and touchless technology is now available in the 

home,” says Crowley. “Simply tap or wave anywhere on the spout or 

handle to start and stop the fl ow of water. Water temperature is controlled 

manually, just like with a standard faucet.” 

Of course, the grand focus of any bathroom are the tubs and showers. 


07.17 | ARROYO | 23

—ADVERTISING SUPPLEMENT— 

PHOTO: Image courtesy of Wolf, available at Ferguson Bath, Kitchen & Lighting Gallery 


Crowley is a fan of freestanding tubs. “Like a piece of art, a freestanding 

tub can be a beautiful focal point of the bathroom,’ she says. “Today’s 

modern tubs feature sleek lines, geometric shapes, and a wide variety of 

coordinating freestanding faucets and hand showers. The tub’s generous 

size provides the ultimate in all-around comfort and relaxation.” 

Finally, digital showering systems are making strong headway in the 

Pasadena area. “Turn a routine shower into a personalized hydro-therapy 

experience with the help of a digital interface system,” says Crowley. 

“Functioning as a remote control, the digital display lets you save your 

favorite temperatures and showerhead combinations, as well as play 

music from your favorite hand-held device.” 

WATER DELIVERY IS KEY 

The way water is delivered into the bathroom is the ultimate expression of 

such customization, says Crowley. “Master baths will continue expansion 

to include bidets with programmable settings and hands-free faucets and 

toilets that reduce the spread of germs,” she says. Multiple showerheads, 

body sprays, and hand showers are delivered with technology that can 

preserve overall water use, and the experience can also incorporate light, 

music and particularly steam. Yes, you don’t have to move into the steam 

room to get the spa experience. 

What’s possible for your bathroom is a function of local codes, your 

budget, and your needs. The bathroom needs of a family can certainly 

differ from that of a working couple. Typically, a family – especially those 

with smaller children – need products that aid in ease-of-use and reduce 

the spread of germs and bacteria, such as touch-free toilets. Also, one 

popular trend is the Delta Temp20, which displays the temperature of the 

water with an easy-to-read color indicator. 

All the above are typically driven by exposure to something someone 

has seen in someone else’s home, in a magazine, on the Internet, or 

particularly on a design blog. 

Of course, the ultimate bathroom is really all about what YOU 

want. A key is customization, making the room into something that you 

will look forward to using every day. The size of your home is also a key 

consideration. Many magazine layouts have all the space in the world, but 

in the real world, space must be optimized. That’s why you should always 

talk to a professional when planning to re-do your bathroom. They can 

come up with things that you may not have known about, and are experts 

in pointing out what works and what doesn’t in your space. 

After all, you don’t want to be like the person who installed the toilet in 

the castle, only to discover that the Queen was quite happy with having a 

chamber pot delivered and removed. |||| 

24 | ARROYO | 07.17

Jeff Ward shows off one of the many E. Waldo 

Ward barbeque sauces sold in the gift shop. 

A RECIPE 

FOR 

SUCCESS 

Sierra Madre’s E. Waldo Ward has been 

making gourmet marmalades, jams and 

jellies for 99 years. 

STORY AND PHOTOS BY NOELA HUESO 

NEARLY A CENTURY AFTER E. WALDO WARD 

& SON WAS FOUNDED IN SIERRA MADRE, THE 

REST OF THE COUNTRY HAS FINALLY CAUGHT 

UP WITH THE FOURTH-GENERATION FAMILY 

COMPANY, WHICH HAS BEEN PRODUCING 

FINE MARMALADES, JAMS AND JELLIES SINCE 

1918. IN RECENT YEARS, SIERRA MADRE’S 

OLDEST CONTINUING BUSINESS HAS BEEN 

REAPING THE BENEFITS OF FOODIE CULTURE, 

DRAWING FAR-FLUNG CUSTOMERS LOOKING 

FOR THE FINEST FRUIT SPREADS. 

Indeed, the company’s founder, Edwin Waldo Ward Sr., was already familiar 

with sophisticated tastes when he arrived in Sierra Madre in 1891. A salesman who 

represented a number of European gourmet food companies in the U.S., Ward moved 

here from New Jersey and purchased 10 acres of land to start a new life on the West 

Coast. (Another purchase a few years later expanded the acreage to 30, eventually 

with some 600 trees.) It was then that he started growing a citrus grove that became 

the source of his signature product, an English-style marmalade made from Seville 

oranges. 


07.17 | ARROYO | 25

The gift shop 

E. Waldo Ward’s orange marmalade was served 

in the dining cars of many railroads, and the onsite 

museum shows off some of the original jars. 

Strawberry jam is cooked in a giant vat. 

An assembly line of glass jars ready for fi lling 


At a time when food-related businesses seem to come and go, the longevity of 

E. Waldo Ward and Son is a testament to the fine craftsmanship of its natural, 

preservative-free products, its loyal customers and its ability to keep up with the times. 

Now in the hands of the father-and-son team of Richard and Jeff Ward (Waldo’s 

grandson and great-grandson respectively), the company’s products and production 

capabilities continue to expand with each generation. Jeff ’s grandfather introduced 

Spanish olives; along with advancements in technology and production efficiency, dad 

Richard introduced barbeque sauces, old-fashioned relishes and three-fruit preserves. 

Jeff, who started working for the business officially in 1988 after graduating from UC 

Davis with a degree in food science, has ushered in the Internet age with online sales, 

new equipment and such trendy flavors as Honey Glaze Sriracha Barbeque Sauce, 

Thai Chili Lime Grill Sauce and coconut pancake syrup. These are all additions to 

their regular product line, which has grown to include marinades, condiments, fruit 

butters, fruit spreads, cherries and pickled and brandied fruit. 

Thanks in part to the current popularity of small-batch and artisanal foods (“We’ve 

been making small-batch foods all along,” Jeff says), E. Waldo Ward prepares and 

packages more than 300 products, not only its own brand but also items for small 

purveyors such as Earl’s Gone Wild in Ventura, Maureen’s Gourmet near Lake 

Elsinore and Anaheim’s Black Sheep Gourmet Foods, not to mention marmalades 

for San Marino’s Huntington Library, Art Collections and Botanical Gardens and 

Pasadena’s Arlington Garden. Jeff says as much as 80 percent of their production 

is devoted to manufacturing and packing for businesses throughout the Western 

U.S., including Oregon, Washington, Nevada, Arizona and Texas. The company’s 

California clients stretch from Oakland and Placerville in the north to the gold-rush 

town of Julian in San Diego County. Jeff counts Carson-based Bristol Farms among 

the company’s larger customers — the epicurean grocery store is one of several that sell 

E. Waldo Ward–formulated products under their own private label. 

As for their proprietary line, Jeff and Richard craft all the recipes that reach store 

shelves, often recreating some already popular in the marketplace. “Our mantra isn’t 

to be the first to the market with a product but rather to see what’s out there and what 

works,” Jeff says. “Then we work the flavors into our recipes. We have a lot of guinea 

pigs [who double as taste-testers],” he adds with a laugh, referring to his staff of 14. 

One such recent product that landed at Bristol Farms in June is E. Waldo Ward’s 

Authentic Red Sauce, inspired by a Trader Joe’s item that was discontinued a decade 

ago. The grocery store’s Mexican Red Sauce had been Jeff ’s favorite; disappointed but 

26 | ARROYO | 07.17

250-gallon stainless-steel steam kettles. 

Jeff holds up the original orange marmalade recipe, 

handwritten by E. Waldo Ward, that started it all. 

not daunted, he immediately set out to duplicate the recipe using his last store-bought 

bottle as a starting point. He mastered and recorded the recipe before it got lost in the 

shuffle. “We had been introducing many new products in different categories at the 

time,” Jeff recalls. It resurfaced only recently and he’s thrilled to have found it again. 

“It’s an amazing sauce and really good on carnitas,” he says. 

Another popular item has an intriguing hybrid of flavors. “During the fall, we 

do a lot of apple butters and pumpkin butters for places in [SoCal’s] apple country,” 

Jeff says. “One of our [business] customers wanted us to develop an apple salsa. It 

has tomato in it, fresh onion, bell peppers, jalapeños…and apple. It’s an interesting 

combination. It has a bite to it but it’s not too sweet and it’s good with chips or meat. 

“We’ve noticed that tastes have changed since I started working here,” he 

continues. “Spicy flavors are much more popular. We have a raspberry jalapeño jam, 

a peach jalapeño jam, a lot of pepper jellies. Everything now is with habanero, so we 

even have business customers who make marmalade with habanero in it.” 

Stepping onto the grounds of the E. Waldo Ward and Son headquarters at 273 E. 

Highland Ave. is like taking a step back in time. Nestled in an upscale Sierra Madre 

neighborhood, a dirt road runs through the property, from Highland Avenue north 

to Laurel Avenue. On the Highland Avenue side sits the majestic three-story home 

built in 1902 that has been passed down through the generations and now belongs 

to Jeff ’s sister Pam and her family. Behind the home is the tiny gift shop where E. 

Waldo Ward visitors can purchase products, which range in price from $5.40 for 

apple cinnamon jelly to $10.90 for a jar of sweet pickled peaches. A vintage red barn, 

also built in 1902, is still part of the working facility but additionally houses a small 

museum with photos, implements and artifacts from the company’s early days, as well 

as some from neighboring manufacturers, now long gone. 

The nexus of the operation is the manufacturing plant where every product is 

cooked, tested, packed and labeled. Guests taking a Saturday tour of the facility (by 

appointment; check waldoward.com) might find an onsite food scientist checking 

the PH levels of a new product, one of many steps required before a product can be 

sold to the public. The tour winds its way among 250-gallon stainless-steel steam 

kettles, giant cooking vats (on a recent visit they were filled with fragrant, bubbling 

strawberries); a product-filling machine; a date code machine; and pasteurizing, 

cooling and label machines. A vintage citrus chipper, built in 1932, which prepares 

oranges for marmalade and is still in use, is about to be joined by a companion 

machine just like the old one (but newer, of course), purchased from the same British 

company that built the original. “They think our machine is the oldest in existence,” 

Jeff says, “because they haven’t seen anything that old before.” 

Then there’s E. Waldo Ward’s remaining 2.5 acres of citrus — about 70 trees 

laden with Dancy tangerines, Minneola tangelos and orange varieties including 

Moro blood oranges, navel, Valencia and the original Seville. In fact, two Seville 

trees on the property are direct descendants of the pair E. Waldo Ward imported 

from Spain to start his grove. Jeff can’t explain their longevity — they’re over 100 

years old — except to suggest “they must really like the soil,” because these trees 

typically have a lifespan of 40 to 50 years. 

Their fruit isn’t sweet. Covered in a thick rind, Seville oranges are sour to the taste 

but perfect for the kind of English marmalade that E. Waldo Ward set out to make 

back in the second decade of the 20th century. The trees can have other inventive uses 

as well. “I’ve been told that a lot of large sweet citrus groves like those in Texas will 

plant these on the perimeter of their groves [to deter would-be orange pickers],” Jeff 

says. “They act as a decoy, hiding the tastier fruit inside the grove!” 

To make a batch of orange marmalade using E. Waldo Ward’s original recipe, the 

factory typically uses about 120 pounds of fruit. “A batch is 40 dozen 10-ounce jars,” 

Jeff says. “Once we make it, the rest of the fruit will drop off [the trees]. We get some 

people asking if they can pick them to use in their cooking and we tell them it’s okay.” 

Spare citrus — though typically not the Seville variety — is also regularly collected 

by volunteers from Food Forward, which distributes surplus produce to hunger-relief 

charities across Southern California. 

There are kumquats on the property, too, but the trees didn’t do well in the 

drought and E. Waldo Ward doesn’t use as many of them as they used to. So Jeff 

plans to replace them with additional blood oranges and tangerines, which are more 

popular. 

For their many noncitrus items, Jeff turns to other sources for the main 

ingredients. “We get the berries generally from the Pacific Northwest and our 

peaches and apricots come from Central California,” he says. “Our strawberries and 

Kadota figs, which is a nice white fig, come from the Merced/Modesto area.” 

To Jeff and Richard, the future of the business continues to look bright and their 

secret to success is simple. “We strive to make the best product possible,” Jeff says. 

“We have a great clientele and the best compliment for us is when we get a repeat 

customer. That’s what drives us.” 

Will there be a fifth-generation Waldo taking over the business someday? 

“I have five nephews. Hopefully, one of them will show some interest. There’s still 

a lot of potential and room for growth in this business.” |||| 

07.17 | ARROYO | 27

28 | ARROYO | 07.17

Devil’s Gate 

THE DEVIL IN 

THE DETAILS 

Is the Arroyo Seco’s Devil’s Gate the seventh portal to hell? 

BY MICHAEL CERVIN 

PHOTO: Courtesy of the Archives, Pasadena Museum of History (S43-16) 

DEVIL’S GATE IS AN ARROYO SECO ROCK 

FORMATION WITH A PROFILE SOME MIGHT 

DESCRIBE AS SATANIC, AND IT HOLDS DARK 

SECRETS: THE BRUTAL MURDERS THERE OF THE 

BARELY PUBESCENT DONALD BAKER AND 

BRENDA HOWELL IN 1952 AND THE UNSOLVED 

DISAPPEARANCES OF TWO OTHER BOYS 

A FEW YEARS LATER LED SOME TO BELIEVE 

THE ARROYO WAS CURSED. FACTOR IN THE 

UNCONVENTIONAL SEXUAL RITUALS OF JACK 

PARSONS, A COFOUNDER OF JET PROPULSION 

LABORATORY (JPL), AND PARSONS’ AFFILIATION 

WITH CONTROVERSIAL SCIENTOLOGY FOUNDER L. 

RON HUBBARD, AND DEVIL’S GATE IS CRAWLING 

WITH CONJECTURE. 


07.17 | ARROYO | 29

Devil’s Gate Under Bridge 

Construction of Devils Gate Dam 


It was the Spanish explorer Gaspar de Portola who named the area the Arroyo Seco, 

meaning “dry streambed,” in 1770. But it was Judge B. S. Eaton (Eaton Canyon was 

named for him) who named the rock Devil’s Gate in 1858, because it reminded him of 

the Devil’s Gate on Sweetwater Creek in Wyoming, Hiram Reid wrote in his History 

of Pasadena (1895). (That Devil’s Gate was a rock formation Eaton passed during his 

migration to California from the East Coast, but neither Devil’s Gate really resembles the 

“prince of darkness.”) 

The Arroyo, however, was not always dry; it often flooded, particularly in 1914 and 

1916, which prompted the Los Angeles County Flood Control District to construct 

Devil’s Gate Dam. Completed in 1920, it was designed to “reduce downstream flooding” 

during a major deluge, according to the L.A. Department of Water and Power. The devil’s 

stone profile is adjacent to a locked tunnel, part of the dam. But to some it is an entryway 

to another world. 

In 1936 the Arroyo Seco was just a 25-mile-long swath of land with a seasonal river 

running through it. But in October of that year, three scientists gathered in the Arroyo 

to perform their own secret experiments. “The ‘rocket boys’ were an unusual bunch,” according 

to Jet Propulsion Laboratory’s website (jpl.nasa.gov). “Frank Malina was studying 

aerodynamics, Jack Parsons was a self-taught chemist and Ed Forman was an excellent 

mechanic. They scraped together cheap engine parts, and on Oct. 31, 1936, drove to the 

30 | ARROYO | 07.17 

Arroyo royo 

Seco. Four times 

that 

day 

they tried to test-fire 

t-fire 

their small l rocket motor. or. These were 

the first rocket experiments erim 

ents 

in the history of 

JPL.” Caltech had purchased land in the Arroyo ro 

to 

build JPL, but it was Jack Parsons who turned Devil’s Gate 

into an urban legend. 

By all accounts Parsons was a brilliant, self-taught rocket scientist, though he’s been 

written out of most of JPL’s history due to his obsession with the occult, his affiliation 

with Scientology’s Hubbard and rituals involving sex, blood and classical music. Parsons 

was also a devotee of controversial British occultist Aleister Crowley, joining Crowley’s 

Ordo Templi Orientis (OTO) society in 1941. Parsons lived at 1003 South Orange Grove 

Ave., which became notorious for its “sex magick” ceremonies. In his 1946 essay, The Book 

of Babalon, Parsons writes: “I had been engaged in the study and practice of Magick for 

seven years, and in the supervision and operation of an occult lodge for four years.” Part 

of Crowley’s Thelemic beliefs involved goddess worship, specifically of Babalon, a.k.a. the 


PHOTOS: Courtesy of the Archives, Pasadena Museum of History (top D-1A-39; right D1A-45)

07.17 | ARROYO | 31

Jack Parsons 


Mother of Abominations. Parsons, like Crowley, believed it was possible 

sibl 

to summon Babalon into human form via the use of sexual rituals, leading 

to the overthrow of Judeo-Christian civilization and the rise of Thelema, 

exhorting followers to “do what thou wilt.” 

In August 1945, Parsons met former Navy man and writer of lurid fiction, 

Lafayette Ronald Hubbard. Parsons wanted to include L. 

Ron 

Hubbard 

in the rituals and wrote to Crowley: “I deduced that t [Hubbard] bard 

is 

in 

direct touch with some higher intelligence. He is the most 

Thelemic person 

I have ever met and is in complete accord with our own principles.” iple 

Using 

background music from Rachmaninoff and Prokofiev, Parsons sought to invoke 

Babalon through incantations and blood sacrifice. At the end of one ritual, Parsons 

s 

wrote, “And thus was I Antichrist loosed in the world; and to this I am pledged, d, that 

t 

the work of the Beast 666 shall be fulfilled, and the way for the coming of Babalon be 

made open and I shall not cease or rest until these things are accomplished.” We 

contacted 

ct 

the Church of Scientology to clarify Hubbard’s involvement. They did not respond, though 

the official line since the 1960s was that Hubbard, on leave from the Navy, was sent 

to inent 

nt. Whatever 

er 

filtrate Parsons’ rituals, record the activities and report back to the government. 

Parsons and Hubbard were up to, a belief germinated that they had opened a portal to hell, 

l, 

and the negative energies loosed from Devil’s Gate would not be denied. 

On August 5, 1956, 13-year-old Donald Baker and 11-year-old Brenda Howell went 

for a bike ride at Devil’s Gate Dam. When they didn’t come home, their parents contacted 

police and hundreds of volunteers searched for them in vain. All that was found were 

their bicycles and Brenda’s jacket. Just seven months later, on March 23, 1957, 8-year-old 

Tommy Bowman disappeared. Tommy was hiking with his family around Devil’s 

Gate and ran several yards ahead of them, rounded a corner and vanished. 

It was about 5 p.m. The ensuing ng searches s were 

in vain. News 

outlets reported rted 

that 

Tommy disappeared after 

rounding ng a bend in the 

trail. But 

according cord 

to the 

Pasadena Star-News, two 

sisters reported they saw Tommy around 5:30 that 

evening. He was crying and standing at the entrance to the 

ranger station. But Tommy was never seen again. 

Then three years later, in July 1960, 6-year-old Bruce Kremen was on a hike with his 

YMCA group not far from where Tommy disappeared. Bruce was lagging behind so the 

group leader told him to return to camp — a mere 300 yards away. Bruce never made it. 

Nine years later, Mack Ray Edwards confessed to kidnapping and killing Donald and 

Brenda along with three other children and burying their bodies in highway construction 

land 

about to be 

paved over. Convicted and sentenced to death, he hanged himself in his 

cell 

in 1971. 

There have been subsequent reports of suicides (typically, hearsay) at Devil’s Gate, and 

many 

people ple who have hiked there have reported that, amid the trash and mud, burned 

Bibles have been observed as well as the occasional ritual. A cyclist’s body 

was found there in 1998 under mysterious circumstances, and paranormal 

practitioners have lugged equipment to the rock, delighted when 

they were able to record “evidence” of otherworldly energies. 

On Friday June 20, 1952, four years before the murders of Donald 

and Brenda, Parsons was experimenting in his laboratory. At 5:08 p.m., an 

explosion rocked Pasadena, killing Parsons, who was 37 at the time. Conspiracy 

theories formed immediately; Parsons was assassinated; some claimed 

suicide; Howard Hughes supposedly had Parsons killed for stealing secrets. 

One thing for sure: it was Parsons who seeded Devil’s Gate’s mythology. Are 

the stories surrounding this rock foolish, or prophetic? In his 1950 essay collection, 

Freedom is a Two-Edged Sword, Parsons wrote: “No man is worthy to fight 

in the 

cause of freedom unless he has conquered his internal drives. He must learn 

to control and discipline the disastrous passions that would lead him to folly and 

ruin.” Jack Parsons did not discipline his “disastrous passions”; he died broke, a mere 

footnote ot 

te 

to 

aerospace history. But he did lay the foundation for myth and speculation 

of black arts in the Arroyo. |||| 

PHOTO: Courtesy of the Archives, Pasadena Museum of History (left, 11363) 

32 | ARROYO | 07.17

KITCHEN 

CONFESSIONS 

Mullah 

and Jelly 

Bread 

YOU THINK YOU KNOW FALAFEL? YOU DON’T 

— UNTIL YOU TRY SUDANESE TAMIYA. 

BY LESLIE BILDERBACK 

Yes, it is July. And while you were probably expecting a patriotic recipe like 

Red, White and Blueberry Liberty Bars (not a real thing), I regret to inform 

you that I am still not back to my regularly scheduled patriotism. I’m trying. 

But lately, each day seems to bring more disappointment. So, I continue with my 

series on the traditional foods of the countries targeted in Trump’s travel ban. It is my 

hope that, by understanding these countries better, we can view their citizens with 

compassion, and not consternation. 

This month’s focus is Sudan, the largest nation in Africa. It encompasses a staggeringly 

huge area three times the size of Texas, bordering Egypt, the Red Sea, Eritrea, 

Ethiopia, the Central African Republic, Chad and Libya. It is properly referred to as 

the Republic of Sudan (and sometimes North Sudan, as South Sudan won independence 

in 2011). The Nile runs the length of the country, which helps explain why the 

region has always been tumultuous. At the end of the Bronze Age around 1200 B.C., 

it became home to the Kingdom of Kush, replete with dynastic pharaohs, pyramids 

and high art. But a desire for control of the Nile lured the Assyrians, the Byzantine 

Greeks (who brought Christianity), the Arabs (who brought Islam), the Ottomans 

(who rolled it into Egypt) and the Europeans — Belgian, French, Italians and eventually 

the British (who proclaimed it a crown colony). 

Sudanese forces played an important role in the African Campaign of World War 

II, and four years after the Egyptian revolution of 1952, the first independent Sudanese 

government was established. But since then, modernization, inept governments, 

military coups, Islamic fundamentalist groups, drought, flood and genocide have 

devastated the country. 

Unsurprisingly, given its history, Sudan’s people are a mix of Arab, Egyptian, 

Nubian and pre-Islamic indigenous tribes. This cultural mix, as in other portions of 

Africa, plays out in the exotic cuisine of this region. Early traders introduced spices, 

red peppers and garlic, which play a big part in Sudanese cooking. And Sudan shares 

many culinary traditions with its neighbors. For instance, as in adjacent countries, 

flatbread is a staple element of every meal. In Sudan, the most common flatbread 

is kissra — a big, flat spongy pancake like Ethiopian injera or Somali anjera. Loose 

dough made from sorghum (also called dura), wheat or corn is fermented overnight for 

a sour taste, then fried into flat pancakes. 

Sudan is so huge that it contains several distinct climate zones, and each has a 

unique culinary tradition. In the dry western regions, pastoral tribes still herd cattle 

and goats in the dry months and grow cereal crops in the wet ones. There, dairy is a 

main source of nourishment. Tropical areas to the east are known for the banana dish 

called moukhbaza, in which green bananas are boiled and mashed, then topped with 

green chile and olive oil. Where rivers and lakes dot the landscape to south, fish is the 

primary food. Peanuts are a common ingredient all over, both as a crunchy element in 

stews, and ground into butter. 

Stew (mullah) is the most common meal, with each region determining what the 

pot contains. The national dish of Sudan is ful medames, a fava bean stew that has 

been widely exported across the continent. Meat and fish are dried for use in stews, 

and many contain offal, because, as in many pastoral cultures, nothing goes to waste. 

Popular stews generally contain the Sudanese spice mix ni’aimiya, dried okra, yogurt 

and the Sudanese white cheese gibna bayda. 

It is said that the ancient Nubians were the first to cultivate wheat — a fact of 

which the Sudanese are rightly proud. This might explain why porridge holds such an 

important place at their table, always served alongside stews. Throughout North Africa, 

the porridge aseeda (sometimes referred to as “jelly bread”) is common at special 

occasions. But in Sudan it’s an everyday staple. A thin batter of wheat, sorghum or 

other available flour is fermented overnight, then boiled with additional water into a 

thick porridge. It is then poured into a deep bowl and cooled until firm (similar to the 

way polenta can be molded before frying). The bowl is unmolded onto a platter, and 

the gelatinous orb is surrounded by savory mullah. Aseeda is also eaten at breakfast, 

served with honey or butter. 

There are a few traditional desserts, like ful sudani, a peanut macaroon clearly of 

European descent, and a Turkish-style, syrup-soaked semolina cake called bisbosa. 

There is officially no alcohol, but there are several interesting drinks, including a 

bright red hibiscus tea. 

If you’re looking to try some of these Sudanese delights, there are several notable 

Sudanese communities in the U.S., most impressively in Portland, Maine. That city 


07.17 | ARROYO | 33

KITCHEN 

CONFESSIONS 


has made it their business to welcome refugees. Sudanese started arriving in the 

1990s to escape civil war. But as genocide ripped through Darfur, Portland became 

a destination of choice for tribes from all over the county. In support of their new 

residents, the city officially divested from Sudan in 2006. 

Remarkably, though Sudan generates refugees, a large portion of its current 

population is itself made up of refugees from neighboring African countries, most of 

whom reside in slums on the outskirts of the capital, Khartoum. There you will also 

find some of the 3 million internally displaced Sudanese (fleeing civil war and genocide). 

Although there are people trying to help, relief organizations have difficulty 

getting access to the affected areas. 

Yeah, it’s messed up. But it’s no fault of the refugees. Americans in 2017 should 

realize more than anyone else that a government’s policies do not necessarily reflect 

the will of its people. The people of Sudan have a rich and vibrant history worth 

seeking out. Unfortunately, unless you have a Sudanese friend who cooks, you may 

have to travel to Maine to find it. Sudanese restaurants are far less common in Los 

Angeles than are restaurants featuring other African cuisines, and that’s too bad. 

The most common Sudanese dish available to us is their version of falafel — hardly 

unique by SoCal standards. But wait — the Sudanese falafel is actually different and, 

in a way, it perfectly represents their country. All these countries share traditions, but 

each one has been able to add its unique stamp, especially when it comes to food. 

And maybe that is my point. We all eat a lot of the same stuff. And we all have to 

eat. Why can’t food be the bridge between cultures? Let’s start with the things we 

have in common, rather than the things that are weird and different. 

Plus, if we let the Sudanese into our country, we can finally get to the bottom of 

jelly bread. |||| 

Tamiya (Sudanese Falafel) 

The brilliance of the Sudanese falafel is its use of bean. Fava beans are the standard, but like 

most great cooks, you use what you can get. You must use only dried beans in this recipe to 

achieve proper texture. 

INGREDIENTS 

3 cups dried fava bean, red lentils or 

black-eye peas, soaked in water 

overnight (do not use canned beans!) 

1 large white onion, diced 

¼ cup chopped garlic 

¼ cup fresh dill, sliced 

2 tablespoons all-purpose fl our 

1 teaspoon red chili fl akes 

1 tablespoon sea salt 

1 teaspoon ground black pepper 

1 teaspoon baking powder 

½ cup water 

METHOD 

Pulverize soaked beans, onion, garlic and dill to a coarse paste. Transfer to a bowl, add flour, chili flakes, 

salt, pepper, water and baking powder, and mix in. Add more water or flour as needed to create a paste 

that can be formed into a patty. 

Heat oil to 350°. Drop patties into hot oil, and cook until golden brown on each side. Serve in flatbread 

with salad and yogurt and tahini dip. 

Sudanese Yogurt and Tahini Dip 

INGREDIENTS 

2 cloves of garlic, minced 

1 small green chile pepper(such as a 

jalapeño), minced 

¼ cup Italian parsley leaves, chopped 

½ cup tahini 

Juice of 2 lemons 

1 cup plain Greek-style yogurt 

Sea salt and black pepper to taste 

1 cup gibna bayda or feta cheese, 

crumbled 

METHOD 

1. Mix together garlic, chile, parsley and tahini. Add lemon juice and yogurt, and blend well, then season 

with salt and pepper. Fold in the cheese last, being sure to leave some chunks for texture. Leave at 

room temperature for up to 3 hours to meld flavors, then serve, or refrigerate to store. 

Leslie Bilderback is a certifi ed master baker, chef and cookbook author. She lives in 

South Pasadena and teaches her techniques online at culinarymasterclass.com. 

34 | ARROYO | 07.17

ARROYO COCKTAIL OF THE MONTH 

THE SOUTH 

PASADENA 

STORY AND PHOTO BY MICHAEL CERVIN 

A 

s July temps heat up, you need a tippler to help you cool down. The Langham 

Huntington, Pasadena’s Tap Room offers seasonal cocktails as well as 

standard offerings, live jazz on Thursdays nights and a Top 40 band on 

Friday and Saturday evenings. Relax on a triangular sofa or couches grouped around 

a fireplace, or perch at freestanding tables with views of the patio. It’s all designed 

to lull you into the waiting embrace of one of their signature cocktails, such as The 

South Pasadena. This gin-based concoction offers up noticeable lemon with soft 

honey and resin notes, thanks to a wisp of citrus from fresh lemon. Add mint, which 

offers a cool contrast to the herbal, savory gin. The South Pasadena is crisp and 

clean, slightly viscous and will ensure a satisfying before-dinner drink, well suited 

to appetizers. “The South Pasadena cocktail fits with our mission of melding old and 

new generations,” says Susan Williger, the hotel’s director of communications, and 

this cocktail hits a middle stride, not pretentious and overbearing, nor a wallflower 

— it is a classic cocktail that will suit most everyone. |||| 

INGREDIENTS 

2 ounces gin 

¾ ounce lemon juice 

The South Pasadena 

¾ ounce simple syrup 

2 loose mint leaves 

METHOD 

Place the loose mint leaves in the bottom of the glass. Add gin, lemon juice and simple syrup, 

and crush leaves with a muddler. Shake and strain. Garnish with a lemon wheel and mint 

sprig, and serve. 

07.17 | ARROYO | 35

THE LIST 

A SELECTIVE PREVIEW OF UPCOMING EVENTS 

COMPILED BY JOHN SOLLENBERGER 

Summer Sounds at Levitt Pavilion 

The summer concert series at Levitt 

Pavilion Pasadena kicks into high gear 

this month with concerts scheduled for 

Thursdays, Saturdays and Sundays, and 

on select Fridays through Sept. 3. Some 

highlights: 

July 1 — Vaud and the Villains perform 

eclectic music at 8 p.m. 

July 2 — Pete Escovedo plays jazz at 

7 p.m. 

July 9 — Dean Torrance (formerly of Jan 

and Dean) performs Americana music 

at 7 p.m. 

July 15 — Latin music is on tap with the 

Mariachi Divas at 8 p.m. 

July 16 — Louis Cruz Beltran plays Latin 

jazz at 7 p.m. 

July 20 — Children’s music by Steve 

Songs is scheduled for 7 p.m. 

July 30 — The Chambers Brothers play 

their psychedelic soul hits at 7 p.m. 

Levitt Pavilion Pasadena is located in Memorial 

Park, corner of Raymond Avenue 

and Walnut Street, Pasadena. Call (626) 

683-3230 or visit levittpasadena.org. 

Brazilian Ballet, Bali Beats 

at Descanso 

Descanso Gardens’ Music on the Main 

jazz series continues Thursdays through 

Aug. 3; its World Rhythms music concerts 

are scheduled for Tuesdays through Aug. 

1. Performances in both series run from 6 

to 7:30 p.m., and admission is included in 

regular Descanso admission of $9, $6 for 

seniors and students and $4 for children 

5 to 12; members and children 4 and 

younger are admitted free. 

July 4 — World Rhythms presents Aditya 

Pradash Ensemble. 

July 6 — Music on the Main features jazz 

by Gina Saputo. 

July 11 — World Rhythms features Cambalache. 

July 13 — Lolly Allen performs jazz in 

Music on the Main. 

July 18 — Ballet Folklorico do Brasil performs 

for World Rhythms. 

July 20 — Music on the Main presents 

the Lado B. Brazilian Project. 

July 25 — World Rhythms features Music 

of Bali. 

July 27 — Music on the Main presents 

Spencer Day. 

Descanso Gardens is located at 1418 Descanso 

Dr., La Cañada Flintridge. Call (818) 

949-4200 or visit descansogardens.org. 

HUNTINGTON HIGHLIGHTS 

SUCCULENTS, SCI-FI STORY 

July 1 and 2 — The Huntington Library, Art Collections and Botanical Gardens 

hosts the Cactus and Succulent Society of America’s annual show and sale 

from 10 a.m. to 5 p.m. both days. 

July 24 — In conjunction with the current Octavia E. Butler: Telling My Stories 

exhibition, highlighting the groundbreaking science-fiction author’s work, 

author Damian Duffy and illustrator John Jennings discuss and sign Kindred, a 

sci-fi graphic novel adaptation of Butler’s story of the same title. The discussion 

starts at 7:30 p.m. Admission is free; advance registration is required at 

huntington.org/calendar. The Butler exhibition continues through Aug. 7. 

The Huntington Library, Art Collections and Botanical Gardens is located at 

1151 Oxford Rd., San Marino. Call (626) 405-2100 or visit huntington.org. 

Salsa Sizzles at Autry Nights 

The Autry Museum of the American West 

hosts its annual Sizzling Summer Nights 

Thursdays July 6 through Aug. 17, featuring 

dancing to live music by top L.A. 

salsa and Latin fusion bands. Each session 

includes free salsa dancing lessons with 

award-winning instructor Enino Cordoba, 

access to museum galleries, a separate 

children’s dance floor; tacos, margaritas 

and other light refreshments are available 

for purchase starting at 5:30 p.m., when 

the galleries are open. Music starts at 6:30 

p.m. Admission is free for members, $12 for 

nonmembers, $8 for students and seniors 

and $6 for children ages 3 to 12; members 

and children under 3 are admitted free. 

Acts scheduled to perform this month: 

July 6 — Opa Opa 

July 13 — Ricardo Lemvo & Makina Loca 

July 20 — Chino Espinoza y Los Dueños 

del Son 

July 27 — Colombian Latin Soul 

The Autry Museum of the American West 

is located at 4700 Western Heritage Way, 

Griffi th Park. Call (323) 667-2000 or visit 

theautry.org. 

Live at the Arboretum 

July 8 — The Live at the Arboretum summer 

concert series kicks off with Grammywinning 

singer-songwriter LeAnn Rimes. 

The program is presented by the 

Pasadena Pops, the L.A. Arboretum 

Foundation, County Supervisor Kathryn 

Barger and the L.A. County Department 

of Parks and Recreation. Gates open 

at 5 p.m. for picnicking, and guests may 

bring their own food or purchase it from 

onsite vendors. Tables are available, or 

attendees can bring blankets to dine on 

the grass. Music starts at 6:30 p.m. Tickets 

cost $10 to $35. 

The L.A. County Arboretum and Botanic 

Garden is located at 301 N. Baldwin 

Ave., Arcadia. Call (626) 793-7172 or visit 

pasadenasymphony-pops.org. 

Novel Music, Dance Duets 

at Boston Court 

The Boston Court Performing Arts Center’s 

DuoFest is extended for a full week 

of collaborations between two or more 

exciting, contemporary artists performing 

together and separately as they showcase 

new or rarely performed works. 

Performances start at 8 p.m. Tickets cost 

$30, $25 for seniors and $20 for students. 

Some highlights: 

July 8 —DuoFest starts this year with the 

Heidi Duckler Dance Theatre unveiling a 

new work at 8 p.m. 

July 9 — DuoFest Piano Spheres features 

Vicki Ray and Aaron Kallay at 8 p.m. 

July 11 — The Aperture Duo starts the 

evening with viola and violin chamber 

music in baroque to contemporary 

styles. Autoduplicity follows, with cellist 

Jennifer Bewerse and fl utist Rachel Beetz 

performing contemporary, avant-garde 

works at 8 p.m. 

July 13 — The Panic Duo opens at 8 p.m. 

with violinist Pasha Tseitlin and pianist Nic 

Gerpe performing contemporary music. 

Aronson and Valitutti appear next, with 

pianist Richard Valitutto and soprano 

Justine Aronson performing music new 

and old. 

July 14 — Eva Soltes and Friends features 

an evening of non-Western dance at 

8 p.m. 

July 15 — The DuoFest fi nale is titled Ludwig 

van, with various festival artists joining 

in a multimedia presentation of Mauricio 

Kagel’s rare musical extravaganza 

inspired by his 1970 fi lm, Ludwig van. The 

fi lm celebrated the Beethoven bicentennial, 

and this performance features 

music from the soundtrack and parodies 

of radio and TV broadcasts marking the 

anniversary. 

Boston Court Performing Arts Center is located 

at 70 N. Mentor Ave., Pasadena. Call 

(626) 683-6883 or visit bostoncourt.com. 

Train with Jillian 

July 8 — Health-conscious guests can 

train with leading health and wellness 

expert and television personality Jillian 

Michaels at the Shrine Auditorium. The 

session offers fans of all ages a bucket-list 

opportunity to train with her in a small, 

intimate setting. Her signature, highenergy 

45-minute workout is followed by 

a 45-minute meet-and-greet and Q&A 

session. Doors open at 10 a.m. and the 

workout starts at 10:30 a.m. Ticket prices 

start at $84. 

The Shrine Auditorium is located at 665 

36 | ARROYO | 07.17

THE LIST 

W. Jefferson St., L.A. Call (888) 929-7849 or 

visit shrineauditorium.com. 

Cal Phil Tours Broadway 

and Vienna 

Cal Phil’s concerts at Walt Disney Concert 

Hall are preceded by a 1 p.m. talk by 

Maestro Victor Vener about the music to 

be performed at 2 p.m. Ticket prices start 

at $30. 

July 9 — "Rodgers, Hammerstein and the 

Organ" spotlights the songwriting duo’s music 

from such classics as Carousel, The King 

and I, Oklahoma, The Sound of Music and 

South Pacific. Featured vocalists are Kevin 

Earley, Annalise Staudt and Phillip Smith. 

July 30 — "An Afternoon in Old Vienna" 

features vocalist Judith Hill and the 

orchestra performing “Blue Danube,” 

the Die Fledermaus overture, Hungarian 

Rhapsody No. 5 and other Viennese favorites, 

plus standards and originals by Hill. 

Walt Disney Concert Hall is located at 111 

S. Grand Ave., L.A. Call (323) 850-2000 or 

visit calphil.com. 

Pasadena Pops Revisits ’50s, ’60s 

The Pasadena Pops season is in full swing 

at the Arboretum, with two concerts 

conducted by Larry Blank this month. 

Gates open at 5:30 for picnicking and 

concerts start at 7:30 p.m. Ticket prices 

start at $25. 

July 15 — Music from Jersey Boys and 

Beyond spotlights The Midtown Men, four 

members of the original Broadway cast of 

the musical Jersey Boys, who will join the 

Pops in performing hits from the Beach 

Boys, The Beatles, Motown and others. 

July 29 — Michael Feinstein Sings and 

Swings features Feinstein crooning tunes 

from the Rat Pack era, with swinging hits 

from Frank Sinatra, Dean Martin, Sammy 

Davis, Jr. and Bobby Darin. 

The L.A. County Arboretum and Botanic 

Garden is located at 301 N. Baldwin 

Ave., Arcadia. Call (626) 793-7172 or visit 

pasadenasymphony-pops.org. 

A Pair of Cellos Visits the Greek 

July 19 — The instrumental duo 2Cellos, 

featuring Croatian cellists Luka Sulic and 


07.17 | ARROYO | 37

THE LIST 

ACTORS AND OTHERS 

FOR ANIMALS BENEFIT 

July 23 — Fritz Coleman (above) performs at the Actors and Others for 

Animals one-night comedy benefit show at the El Portal Theatre. The local L.A. 

weatherman, stand-up comedian and familiar face on Pasadena’s charity 

circuit offers his hilarious take on growing up and growing older. Proceeds 

benefit the organization’s spay-and-neuter and veterinary programs. The show 

starts at 7 p.m. Tickets cost $25 to $50. 

The El Portal Theatre is located at 5269 Lankershim Blvd., North Hollywood. 

Call (818) 508-4200 or visit elportaltheatre.com. For info on the charity, visit 

actorsandothers.com. 


Stjepan Hauser, performs at the Greek 

Theatre as part of the world tour for 

their new album Score. The disc includes 

2Cellos’ treatments of music from Game 

of Thrones, Schindler’s List, Chariots of 

Fire, Braveheart, Breakfast at Tiffany’s and 

more. The concert starts at 8 p.m., and 

tickets cost $39.50 to $64.50. 

The Greek Theatre is located at 2700 N. 

Vermont Ave., L.A. Call (844) 524-7335 or 

visit axs.com for tickets and 2cellos.com 

for information. 

More Roar at the Zoo 

July 21 — The second installment of 

Roaring Nights at the L.A. Zoo runs from 6 

to 10 p.m. This month’s edition, for adults 

18 and up, features a live country band, 

a DJ dance party, food trucks, full-service 

bars, pop-up zookeeper talks, encounters 

with some of the zoo’s creatures and visits 

to some animal habitats. In addition, an 

Animal Artistry Paint Party lets guests paint 

a favorite animal, or other subject that inspires 

them, on a small canvas to keep as 

a souvenir. Tickets cost $20, $17 for Greater 

Los Angeles Zoo Association members. 

The L.A. Zoo is located at 5333 Zoo Dr., 

Griffith Park. Call 323-644-4200 or visit 

lazoo.org. 

Melon Mania Visits Northeast 

Valley 

July 29 and 30 — The California Watermelon 

Festival takes over the Hansen 

Dam Soccer Complex for two days. The 

event features free watermelon along 

with other food, carnival rides, games, 

contests, live entertainment, a kids’ zone 

and watermelon skiing, where guests 

step onto carved-out watermelon halves 

and “ski” across a greased canvas. Also 

included are a seed-spitting contest, arts 

and craft exhibitors and vendor booths, 

carving displays and cooking demonstrations. 

Hours are 10 a.m. to 10 p.m. The cost 

is $12, $7 for children 3 to 12; kids 2 and 

younger are admitted free. 

Hansen Dam is located at 11480 Foothill 

Blvd., Lake View Terrace. Visit watermelonfest.org. 

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July2017

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