KUDOS March 2020

NEWPORT BEACH | LIVING LOCAL 

MARCH 2020 

& 

Food Wine 

Russ Bendel’s 

Amazing Restaurant Journey 

Wine & Spirits 

Aficionados Speak Out 

Vancouver’s Culinary Scene 

kudosnb.com

voteD best 

seafood in iorange county 

Come taste the best in ultra fresh, 

sustainable seafood, featuring 

classic and contemporary dishes. 

Join our eCrew at bluewatergrill. 

com/ecrew to get up to $20 and 

invites to special events! 

newport beach harbor 

come in, get hooked 

bluewatergrill.com 

NEWPORT BEACH · REDONDO BEACH · PHOENIX · CORONADO 

CATALINA ISLAND · TEMECULA · CARLSBAD · SANTA BARBARA

UCI 

Anti-Cancer 

Challenge 

Ride. 

Run. 

Walk. 

CS2866 2/20 

JOIN THE ANTI-CANCER CHALLENGE 

STOP AT NOTHING TO END CANCER 

When you ride, run, walk or volunteer, you contribute to finding cures for a 

disease that touches us all. 100 percent of participant proceeds go directly 

to breakthrough cancer research at the UCI Chao Family Comprehensive 

Cancer Center — the only National Cancer Institute-designated 

comprehensive cancer center in Orange County. 

WHEN 

SATURDAY, JUNE 6, 2020 

ALDRICH PARK, UCI CAMPUS 

FOR More information AND TO REGISTER, VISIT: 

ANTI-CANCERCHALLENGE.ORG

NEWPORT BEACH | LIVING LOCAL 

EDITOR 

SPEAKS 


KUDOS Newport Beach 

PUBLISHER 

Ana Launes | ana.launes@kudosnb.com 

EDITOR 

Donna Bunce | dbunce@kudosnb.com 

ART DIRECTOR 

Grace Neary | gneary@kudosnb.com 

CONTRIBUTING WRITERS 

Helena Danovich • David Duran 

Greg Hardesty • Ana Launes 

Anne Marie Panoringan • Jeanne Quill 

CONTRIBUTING PHOTOGRAPHERS 

Ann Chatillon • Kyle Fierro 

Doug Gifford • Happy Photos 

David Kawashima • Sarah King 

Ana Launes • Robert Rooks • Steve Zyllus 

KUDOS Publications 

From Many, ONE 

People, Places, Things & Ideas 

Our publications are your source of 

insightful and inspirational local content 

KUDOS Newport Beach is a monthly publication 

distributed via the US Postal Service. The opinions 

expressed in our published works are those of the 

author(s) and do not reflect the opinions of KUDOS 

Newport Beach. 

The information contained in this Magazine has 

been obtained by KUDOS Newport Beach from 

sources believed to be reliable. However, neither 

KUDOS Newport Beach nor its authors guarantee 

the accuracy or completeness of any information 

published herein and neither KUDOS Newport 

Beach nor its authors shall be responsible for any 

errors, omissions, or claims for damages, including 

exemplary damages, arising out of use, inability to 

use, or with regard to the accuracy or sufficiency of 

the information contained in KUDOS Newport 

Beach. No portion of this magazine may be 

reproduced in any form without written consent. 

Let’s Talk about 

Food and Drink! 

OUR FOOD AND WINE ISSUE IS ALWAYS A FAVORITE. 

Since we all need to eat and drink to stay alive, what we 

choose to do faces us every day. Some of us are more into it 

than others, but, needless to say, those of us who care are 

pretty committed. Some of you might say obnoxious, right? 

We all have that friend who is so particular about what she or 

he orders, it is embarrassing to witness. Regardless, our March 

issue features a plethora of good food and drink and the 

people responsible for creating it. 

Russ Bendel is at the top of the list as he and his partners 

have opened three very successful Orange County restaurants in just seven years - and the 

fourth is in the works! If you haven’t been to his restaurants, you might make a reservation - 

Vine Restaurant & Bar in San Clemente, Ironwood in Laguna Hills and Olea in Newport 

Beach. 

Bendel grew up in the restaurant world with both parents in the mix, and when his father 

was offered the COO job for El Torito on the West Coast and the family moved to Mission 

Viejo, he saw restaurants being built from the ground up. In his teenage years, he worked as 

a dishwasher and bus boy before going on to earn his Bachelor of Science degree with an 

emphasis on Restaurant and Business Management from The Collins College at Cal Poly 

Pomona. After working as manager and later partner at Fleming’s in Newport Beach, Bendel 

struck out on his own, and the rest, as they say, is history. The next chapter awaits! 

We are also featuring two people who are at the top of their game in the wine and spirit 

worlds. Ali Coyle, director of wines and an advanced Level Three Sommelier at Fable & Spirit 

in Newport Beach, features a wine collection of more than 300 bottles, with 40 by the glass, 

and a generous range from well-respected cult wines to harder-to-find California boutique 

wineries. She was warned about patrons preferring more mainstream names but chose not 

to conform and hasn’t had a complaint yet! 

Beverage Director Michael Rooney of the newly-opened The Hall Global Eatery and also 

linked to the beverage programs at Broadway by Amar Santana and Vaca had the 

gargantuan task of creating a cocktail menu at the Hall for everything from Mediterranean 

food to Asian cuisine. The result was cocktails with a bit of a more refined flavor to cocktails 

with a punch. Rooney’s choice of wines from Sicily, Greece, northern Africa, and more, were 

also influenced by the foods. 

If you would like an exciting and varied food experience, try Vancouver, which Condé 

Nast Traveler rates #12 in its World’s Best Food Cities and is named among the Top 10 dining 

cities by Food and Wine magazine. 

In closing, enjoy your food and drink experiences, however you choose to do so! 

Until next time! 

All rights reserved. No part of any KUDOS 

published work may be reproduced, stored in a 

retrieval system, or transmitted in any form or by 

any means, electronic, mechanical, photocopying, 

recording, or otherwise, without written permission 

from the publisher. 

Donna Bunce, Editor 

dbunce@kudosnb.com 

kudosnb.com 

4 KUDOS Newport Beach | March 2020

One of the Greatest Villains of All Time 

HAL & JEANETTE SEGERSTROM FAMILY 

FOUNDATION CLASSICAL SERIES 

OTELLO 

April 23, 25 & 28 • Renée and Henry Segerstrom Concert Hall 

Carl St.Clair, conductor 

Robert Neu, stage director 

Pacific Chorale — Robert Istad, artistic director 

Pacific Symphony 

Love, betrayal and jealousy — all trademarks of great tragic opera — Otello embraces these 

themes to the fullest. Verdi’s interpretation of Shakespeare’s tale takes you on a journey 

through a passionate romance destroyed by one of opera’s most loathsome villains. 

Cast Includes 

PacificSymphony.org 

(714) 755-5799 

OTELLO 

Carl Tanner, tenor 

DESDEMONA 

Kelebogile Besong, 

soprano 

PACIFIC SYMPHONY PROUDLY PERFORMS AT: 

IAGO 

Greer Grimsley, 

bass-baritone 

Carl’s 30th 

Anniversary 

Season

TABLE 

of CONTENTS 


24 

featuring 

34 

24 I An Amazing Journey I Restaurateur Russ Bendel is on 

fire in the restaurant world 

26 

34 I Two Amazing Wine and Spirits 

Aficionados I Beverage director Michael Rooney and sommelier 

Ali Coyne 

38 I Visit Vancouver for its Cuisine I PRanked 

#12 in Condé Nast’s World’s Best Food Cities 

38 

departments 

4 Editor Speaks 

8 Plaudits 

18 The Buzz 

20 Back Stage 

22 Inspired By 

28 Chef’s Corner 

32 Curtain Time 

42 What’s On 


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400 Newport Center Drive, Suite 205, Newport Beach, CA 92660 

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PLAUDITS 

noun | plau·dit 

1 : an act or round of applause 

2 : enthusiastic approval 

Girl Scouts of 

Orange County’s 

10th Anniversary of 

Celebrate Leadership 

In celebration of its 10th anniversary of Celebrate Leadership, 290 community and 

business leaders gathered at the Fashion Island Hotel to recognize Orange County 

champions of girls and women. New categories included Top Workplace Impact 

Honoree and Man Enough to be a Girl Scout. Net proceeds of $280,000 will support 

leadership development programs for nearly 20,000 Girl Scouts in Orange County. 

Photography by Happy Photos 

1 

3 

2 

4 

6 

7 

1. Representatives from Community Impact Honoree, Orange 

County United Way's Women's Philanthropy Fund, from left, Laurie 

Dubchansky, Artyn Gardner, Sue Parks with Girl Scout Cadette Haley 

Valladares (front) | 2. Event Co-Chair and Girl Scouts of OC board 

member Julie Farbaniec and Gold Award Girl Scout Megan Loh 

presenting Man Enough to be a Girl Scout honoree J. Allen Brack of 

Blizzard Entertainment with a symbolic Girl Scout badge | 3. Girl 

Scout Saachi Pavani with Karen Whitney, Experian VP of Human 

Resources | 4. Girl Scout Daisy Emma Adams with Gold Award Girl 

Scout Honoree Isabella Madrigal | 5. Girl Scouts (back row, l-r) 

Annamarie McIntosh, Saachi Pavani, Isabelle Madrigal, Girl Scouts 

of OC DEO Vikki Shepp, Megan Loh, Haley Valladares; (front row l-r) 

Izzy Silberman, Eliana Pham, Emma Adams | 6. Philanthropist 

Elizabeth Stahr with past Celebrate Leadership honorees Kelly 

Vlahakis-Hanks (CEO Earth Friendly Products), and Nella 

Webster-O'Grady (Miracle Mile Advisors Managing Director) | 7. 

G.I.R.L. (Go Getter, Innovator, Risk-Taker, Leader) honoree Carole 

Moreno, Angels Baseball Co-Owner, with Girl Schouts of Orange 

County Board Chair Milly Jolly, Angels Baseball Sr. VP of Finance 

and Administration | 8. Girl Scout Brownie Ashley Farias dances 

folkorico with Girl Scout Troop 1918 from Santa Ana 

8 KUDOS Newport Beach | March 2020 

5 

8

Cafe Jardin 

TRADITION MEETS INNOVATION 

SUNDAYS at Café JARDIN 

Starting March 15 

Provencál St. Tropez inspired 

Prix Fixe Rosé Dinner 

5:30pm-7:30pm 

$70 per person 

Includes aWelcome Drink and Garden Admission 

Sunday Brunch 

11:00 am to 2:00 pm 

Monday - Friday 11:00 am to 2:00 pm • Sunday Dinners 5:30 pm to 7:30 pm 

Tea Garden Creperie hours Saturday and Sunday 11:00 am to 2:00 pm 

Private Event Space accommodating up to 250 guests also available 

949.673.0033 

2647 E. Coast Hwy. Corona del Mar, CA 92625 

www.pascalrestaurants.com 

KUDOS Newport Beach | March 2020 9

PLAUDITS 




1 

2 

4 

KidWorks’ 

Foundation for 

Success Luncheon 

Nets $820,707! 

Foundation for Success Luncheon at the Doubletree Hotel in 

Santa Ana netted $820,707 to fund afterschool education and 

leadership development programs conducted by the nonprofit 

headquartered in central Santa Ana. The Dan Donahue 

Leadership Award was presented to longtime supporters Heidi 

and Ruben Mendoza, and the late benefactor’s Uncle Dan Bears 

were part of the fundraising effort. 

3 

6 

7 

5 

1. Keynote speaker Ann Meyers 

Drysdale with KidWorks board 

member-at-large Kyle Team | 2. 

2019 Dan Donahue Leadership 

Award honorees Ruben and Heidi 

Mendoza | 3. Devon Martin, 

representing sponsor Balboa Bay 

Resort, second from right, with, 

from left, Jennifer Thomas, Pam 

Spruce, Geri Campeau and Julie 

Sherburne | 4. Susan Pailet | 5. 

Allison Rawlins Tift and Grant 

Rawlins, children of sponsor Lucy 

and Rick Rawlins (Advisory Council 

member) | 6. Tina Ley and Melissa 

Ley | 7.Natalie Pickup, second from 

right, representing sponsor Balbao 

Bay Resort, with, from left, Lisa 

Briggs, Caroline Davenport and 

Ellen Small | 8. Sue Willett 

8 


Now through May 2, 2020 

March 14– 

August 2, 2020 

Who Framed 

May 16–June 13, 2020 

Original movie 

art from the 

Disney classic! 

FREE admission and parking | Tuesday –Saturday, 11am –5pm | 714-516-5880 

167 N. Atchison St., Orange, CA 92866 | HILBERTMUSEUM.org | HilbertMuseum

PLAUDITS 




2 

City of Hope 

Ribbon Cutting 

City of Hope, named by U.S. News & World Report as the best 

cancer hospital in California, opened its first Orange County 

location in Newport Beach. The location is the first phase of the 

hospital’s plan to invest $1 billion to develop and operate an 

Orange County regional cancer care network featuring a 

world-class cancer campus of the future, slated for Irvine’s 

FivePoint Gateway in 2021. 

1 

3 

4 

5 

6 

1. Dr. Vijay Trisal, Newport Beach 

Mayor Will O'Neill, City of Hope 

CEO Robert Stone , OC City of 

Hope President Annette Walker, US 

Congressman Harley Rouda, 

Patient Kandace McMenomy and 

Dr. Ravi Salgia | 2. US Congressman 

Harley Rouda, OC City of Hope 

Annette Walker and Newport 

Beach Mayor Will O'Neill | 3. 

Orange County City of Hope 

President Annette Walker and 

speaker Dr. Vijay Trisal | 4. Kandace 

McMenomy patient Speaker | 5. 

Lynda Youngblade and Cheri 

Barbour, Registered Nurses at City 

of Hope | 6. City of Hope Newport 

Beach Main entrance | 7. Annette 

M. Walker, President of City of 

Hope OC and Dr. Ravi Salgia 

Associate Director for Clinical 

Sciences | 8. Ribbon Cutting 

Ceremony 

7 

8 


everyday opulence 

NEWPORT BEACH 

Monday through Friday 10-5 

By appointment after hours and Saturdays 

1723 Westcliff Drive 

Newport Beach, CA 92660 

949.448.9627 

www.roomscapes.net 

SOCO 

Monday through Saturday 10-6 

3323 Hyland Avenue, Suite G1 

Costa Mesa, CA 92626 

714.377.4010

PLAUDITS 




Winners Feted 

at Awards Dinner 

and Auction 

The Newport Beach Christmas Boat Parade Awards Dinner/Auction drew nearly 

300 guests to the Fashion Island Hotel, where 18 winners in both the Christmas 

Boat Parade and the Ring of Lights waterfront decorating competitions were 

honored. Signature boats included the Grand Marshal Boat featuring HGTV’s 

Christina Anstead. Funds raised support next year’s parade and event producer, 

the Newport Beach Chamber of Commerce. Photo: David Kawashima 

2 

1 

4 

3 

5 

6 

8 

7 

1. NB Chamber President Steve Rosansky, Ring of Lights and Judging Chairman Joe 

Stapleton, Parade Control Co-Chairman Don Lawrenz, Parade Control Chairman and 

Commodore Skipper Tim Shields, Parade Co-Chairs Larry Smith and David Beek | 2. 

Newport Beach Mayor Will O'Neill with Green Entry Award winner for Ring of Lights, 

Viviana Fabrizio, event chair Marie Case, Chamber President Steve Roxansky | 3. First 

Place, The Rose Marie for Humor and Originality, owners Ron and Rose Cram | 4. 

Auction volunteers Kristy Szamocki, Pam Smith, Holly Smith, Susan Pugach, Rochelle 

Lindenlaub, April Conn | 5. Best Sailboat, Traveler, owner Michael Lawler | 6. 

Commodores Chris Delfs (seated) and Gerard Widder, GM of Fashion Island Hotel, 

contributing to the evening's success | 7. Ring of Lights Sweepstakes winner, Shirley 

Pepys | 8. Among 250 auction items featured 


PLAUDITS 




1 

2 

Pacific Symphony’s 

Lunar New Year Concert 

and Celebration 

Pacific Symphony’s fourth annual Lunar New Year Concert, 

generously sponsored by Ling and Charlie Zhang, was preceded by 

a festive champagne reception and sumptuous dinner for 200 

guests at the Renée and Henry Segerstrom Concert Hall. The 

Pan-Asian dinner, catered by Chef Joachim Splichal’s Patina 

Catering, was accompanied by Lunar New Year entertainment. 

Proceeds benefited the symphony’s artistic, education and 

community engagement programs. 

3 

6 

5 

1. Yaya Dance Academy Founder Yaya Zhang, Lunar New 

Year Chairs Charlie and Ling Zhang, Pacific Symphony 

Music Director Carl St.Clair, Consul General Zhang Ping of 

the Consulate of the People's Republic of China in Los 

Angeles | 2. Lunar New Year Chair Mei Yan Chang | 3. 

Pacifc Symphony President John Fosyte, Lunar New Year 

Co-Chair Michelle Horowitz, Lunar New Year Chair Charlie 

Zhang, David Horowitz | 4. Longtime symphony supporter 

Ruth Ann Evans with Lunar New Year Co-Chair Carol Choi 

| 5. Ella He, playing the guzheng during dinner | 6.Pacific 

Symphony Concertmaster Dennis Kim performing with the 

Pacific Symphony and Carl St.Clair conducting | 7. Ya Ya 

Dance Adademy performs | 8. Emma He perfroming on 

the bamboo flute on stage 

7 

4 

8 


PLAUDITS 




2 

1 

Discovery Cube 

Science of Happiness 

More than 100 Discovery Cube Innovators and guests gathered at the 

Backman Center to explore the Science of Happiness. Guests were 

introduced to how happiness relates to the field of positive psychology, 

the habits of happy people and specific tools to create happiness and 

gratitude in our daily lives. As always, the learning was interactive, joyful 

and appealing to the senses. Photography by Ann Chatillon 

3 

5 

4 

7 

6 

8 

1. Discovery Cube board members Walkie and Janet Ray 

with Innovators Barbara and Greg MacGillivray | 2. 

Discovery emeritus board member Catherine Thyen with 

husband Delane | 3. Innovators Charmian Mitchell, Sheila 

Witzling and Mary Smith with Discovery Cube’s Chief 

Development Officer, Brie Griset Smith, and Ocean 

Quest’s Director of Development, Elizabeth Kurila | 4. 

Panel of speakers | 5. Elizabeth Kurtz with Discovery 

Cube's Director of Development, Michelle Highberg | 6. 

Science of Happiness presenting panel Dr. Kim Perkins, 

Janeane Bernstein, Ed. D., and Dr. Sarah Pressman | 7. 

Innovator Leadership Council members Malcolm and Pat 

Niles | 8. Event Venue, Beckman Center 


PLAUDITS 




Newport Beach 

Restaurant Week 

Kicks Off with Record 

Number of Restaurants 

The 14th Annual Newport Beach Restaurant Week kick-off event, held at Fashion 

Island’s Lincoln Experience Center, drew a sold-out contingent of 160 guests to 

enjoy foods from eight of the 74 participating restaurants. Presented by Dine 

Newport Beach and the Newport Beach Restaurant Association, a first-ever 

partnership with Second Harvest Food Bank was introduced to fight hunger in 

Orange County. Photography Robert Rooks 

2 

4 

1 

3 

7 

5 

8 

6 

1. Will O'Neill, Newport Beach Mayor, Carlos Godinez, President of the Newport Beach Restaruant 

Association, Gary Sherwin, President/CEO of Newport Beach & Co. | 2. Tavern House Kitchen + Bar 

Co-Owner David Wilhelm, right, with Marketing Manager Holly Archambault holding the restaurant's 

famous Fried Chicken | 3. Chef Hiroshi from Buddha's Favorite holding his dish, Salmon Candy & 

Mochi, with Sgt Pepperoni's Pizza Store Manager Macy Watson holding Margherita Pizza | 4. Guest 

Jonathon Curci holding the Sugar Snap Peas dish from Fable & Spirit with Chef David Shofner, right | 

5. CDM Restaurant + Bar Chef Jonathan Blackford, right, with guest. Blackford served Veal Breast 

Ravioli | 6. Farmhouse Chef Rich Mead with a Peacock Farms Hachiya Persimmon Bourbon Pudding 

dessert | 7. Provenance Chef Cathy Pavlos sharing her scrumptious dish with guest Alan Gibbons | 8. 

Coliseum Pool & Grill Chef Erik Sandven, left, holding Braised Pork Belly Sliders, with General 

Manager Sebastian French

THE 

BUZZ 

noun | 

1 : creates excitement, hype or a thrill 

2 : generates hype, cool gossip, talk, excitement 

Amar Santana and Ahmed Labbate/Photo by Sarah King 

BALBOA ISLAND MUSEUM 

CELEBRATES ONE-YEAR ANNIVERSARY 

Originally founded in 2000 on Balboa Island’s Marine Avenue, the 

Balboa Island Museum recently celebrated its one-year anniversary 

in a larger space a few blocks down Marine Avenue, which has since 

seen 80,000 guests come through its doors. This wonderful enclave 

continues to tell the history of Newport Beach through its 

Community Table Sunday suppers, book signings and private 

events. You can enjoy and purchase prints of artist Gay Melody 

Sullivan’s original paintings of local Newport Beach scenes, view 

longtime Balboa Island resident Bob Lambert’s vintage postcard 

collection as a virtual exhibit as well as see Bill Watson’s 

handcrafted boats, with one of his creations, a ferry, on exhbit. You 

will be delighted to know you can purchase nautically-inspired gifts, 

historical prints, jewelry, home goods, books, quality toys, and 

more. BalboaIslandMuseum.org 

LUNAR NEW YEAR CELEBRATION AT 

SOUTH COAST PLAZA CELEBRATES 10 YEARS 

South Coast Plaza celebrated the Year of the Rat at its 10th 

anniversary Lunar New Year 18-day festivities January 18 through 

February 9. In keeping with its annual tradition, South Coast Plaza 

presented in Jewel Court an ornate custom-designed New Year’s 

centerpiece featuring rat figures, giant lanterns and a garden (see 

photo). Lunar New Year weekend entertainment featured Asian 

cultural performances, including the Lion Dance, UniStar Variety 

Show, ETTV Top Idol singers, Kingsmen hip-hop and Korean 

Hansori drumming. Children were invited to assemble decorative 

Lunar New Year lanterns at a craft station, and the annual 

Enter-to-Win contest featured an opportunity to win luxury prizes 

from select South Coast Plaza boutiques, along with a South Coast 

Plaza $1,000 shopping spree. The drawing is being held February 

25, and winners will be notified February 28. SouthCoastPlaza.com 

HOAG CLASSIC 

Every March, the international sports spotlight shines on Newport 

Beach. Golf lovers, fans, and aficionados flock to Newport Beach 

Country Club to witness some of the world’s best professional 

players compete in the Hoag Classic. Formerly named the Toshiba 

Classic, this PGA Tour Champions event is entering a new era with 

Hoag assuming title sponsor ownership. The partnership with Hoag 

provides a fantastic opportunity to positively impact the overall 

health and wellness of Orange County. The tournament has raised 

more than $20 million since it began and is projected to raise over 

$1 million for Hoag and other local charities this year. Mark your 

calendars for March 4-8. HoagClassic.com 


A NEW BARBERSHOP IN TOWN 

The Barbershop at Fashion Island Hotel heralds well for men 

seeking the ultimate barber experience. Expert gentleman’s hair 

stylist Shea Trettewick delivers a personalized hair cut and mans 

the traditional wet shave experience. Open adjacent to the Spa, it is 

a modern one-chair barbering retreat, where Trettewick offers 

personalized traditional barbering with his respected men’s haircut 

and straight razor shave. He cuts to his client’s wants and 

specifications and completes the experience with a soothing, 

relaxing old-style hot towel shave. Clients receive complimentary 

valet and self-parking and can enjoy a variety of beverages, as well 

as a gratis shoe shine. They can even preorder lunch to enjoy after 

their grooming getaway and have pre-or-post-appointment access 

to the hotel’s spa amenities. Men’s haircut (35 to 45 minutes) and 

straight-razor shave is $45 (not including gratuity). Make your 

appointment at FashionIslandHotel.com/Spa or by calling 

949.760.4992.

What do you see when 

you look into the 

curious eyes of a child? 

We see the future. 

Think for a moment as to 

where you would be today 

without your education. 

At Discovery Cube, we need 

your help to teach 

our innovators of tomorrow. 

INSPIRE. EDUCATE. IMPACT. 

Call Brie Griset Smith Today. 

714-613-4649 

Ensure our children’s academic success. 

You can be the game-changer 

for our kids. 

Discovery Cube is a non-profit organization whose mission is to inspire and educate young minds through engaging, science-based programs and exhibits to 

create a meaningful impact . There is currently a national shortage of over 2 million candidates for Science, Technology, Engineering and Math (STEM) roles. 

One of the Cube's primary goals is to address this deficit by ensuring EVERY child has access to high-quality science education. The Cube 2.0 Comprehensive 

campaign takes field trips to an extraordinary new level, engaging and preparing students for STEM-related careers of the future.

BACK 

STAGE 

noun | 

1 : in or to the backstage area in a theater 

2 : behind the scenes, in the know 

In a Spotlight 

of Her Own 

Lucie Arnaz/Photo - Michael Childers 

LUCIE ARNAZ 

SINGS HER 

FAVORITE SONGS OF THE 

GREAT WHITE WAY 

Article Helena Danovich 

LUCIE ARNAZ LEARNED THE IMPORTANCE OF DOING WHAT 

YOU LOVE FROM HER PARENTS, LUCILLE BALL AND DESI 

ARNAZ. 

“I saw how much they loved the business. They did something 

they really loved,” Arnaz recalls. 

At seven years old, Arnaz loved putting on plays in the backyard of 

her Beverly Hills home and singing with her girlfriends to Bye Bye 

Birdie. 

At 11, she made her television debut in The Lucy Show; later 

becoming a series regular playing Lucy’s daughter in 117 episodes 

of Here's Lucy. 

Then, of course, the inevitable happened. 

"When I was fifteen, I went to New York and saw Angela 

Ray Benson, co-founder and Asleep at the Wheel band leader 

Lansbury in Mame, Arnaz recalls. “That was the deciding factor for 

what I was going to do with my life. I said, 'That's it!'” 

The love of the theater stage stole her heart, and in 1979, she 

made her Broadway debut playing the unforgettably wacky Sonia 

Wolsk in the Neil Simon/Marvin Hamlisch/Carole Bayer Sager 

Broadway musical They’re Playing Our Song. 

“Being a star in a hit Broadway show,” Arnaz says, “that's like 

being Cinderella at the ball every night.” 

Arnaz went on to star on Broadway in Lost in Yonkers, Dirty 

Rotten Scoundrels and Pippin; and in the first national tours of 

Seesaw, Whose Life Is It Anyway? and My One and Only with 

Tommy Tune. She loved playing the devil-loving Alexandra in 

London’s West End production of The Witches of Eastwick. 

“Singing, to me, is telling good stories through song, and good 

stories can be funny stories or sad, romantic ones,” Arnaz has said. 

This month, she’ll be at Irvine Barclay Theatre in I Got the Job! 

Songs From My Musical Past, singing the songs she’s loved 

throughout her storied life on the stage. 

The daughter of two Hollywood legends, Lucie Arnaz is in a 

spotlight of her own. 



INSPIRED BY 

The Speed King 

PROFESSOR GREG WEISS AND COLLABORATORS HAVE DEVELOPED 

A METHOD OF DETECTING CANCER MOLECULES WITHIN MINUTES, 

A BREAKTHROUGH THAT COULD SAVE LIVES 

Greg Weiss, UCI Professor of chemistry and molecular biology & biochemistry as well as pharmaceutical sciences/Photo by Steve Zylius 

Article Greg Hardesty 

GREG WEISS, A BACKPACK SLUNG OVER HIS SHOULDER, 

WALKS THROUGH ALDRICH PARK TOWARD HIS OFFICE, 

CLEAR ON THE OTHER SIDE OF CAMPUS IN THE NATURAL 

SCIENCES I BUILDING. 

This is no leisurely stroll. The 49-year-old, who is a professor of 

chemistry and molecular biology & biochemistry as well as 

pharmaceutical sciences, maintains a brisk pace. 

Weiss is focused on speed. 

“At the end of the day,” he says, “I want to be faster than the 

next guy.” 

It’s a mindset that perfectly suits his research specialty: 

streamlining cancer diagnosis by finding malignant cells as early as 

possible. 

Weiss, in collaboration with UCI professor Reg Penner, an 

electrochemist, and Dr. Jaime Landman, chair of the Department 

of Urology at UCI Medical Center, has come up with a way to 

detect cancer molecules in urine within 60 seconds – far quicker 

than conventional tests. 

Because cancer is a disease caused by molecules running amok 

in the body, by hijacking cells that eventually form a tumor, Weiss’ 

research is a breakthrough that could save lives. And, it’s a 

breakthrough that’s playing out at the molecular level – an area 

that is Weiss’ specialty. 

In 2015, Weiss made global headlines when, working with 

Australian chemists, he figured out a way to unboil egg whites. 

They came up with a method of pulling apart tangled proteins and 

allowing them to refold. 


Professor Greg Weiss, shown here with his former student Stephan Kudlacek ’15, discovered how to unboil an egg several years ago, and now he and his 

colleagues have developed a way to detect cancer cells in urine within 60 seconds/Photo by Steve Zylius 

“We showed that you could uncook the egg and then cook it 

again,” Weiss says. “We used mechanical energy to drive the 

proteins into the correct shape. I became really interested in how 

to change chemicals and do it on a massive scale.” 

That same year, Weiss and scientists at PhageTech, a biotech 

startup he co-founded at UCI Beall Applied Innovation, began 

working on a much faster way to detect cancer cells. They 

developed a method using bacteriophages – viruses that infect 

bacteria – and dragging them onto an electronic circuit for 

measurement. 

“We have this new thing – we call it the Virus BioResistor, or VBR 

– that gives us this amazing way of detecting cancer molecules in 

urine really fast,” Weiss says. 

“Bacteriophages are a special kind of harmless virus,” he 

explains. “They’re long and skinny, so we line them up like a kelp 

forest. And, these phages are able to reach into urine and grab 

onto cancer molecules more rapidly, which speeds up the whole 

process of identifying them.” 

Weiss and Penner began publishing papers on their VBR 

breakthrough in 2017. 

“We’re really excited about it,” Weiss says. 

PhageTech is in the process of commercializing the technology. 

“The company is working on stuff like ‘How do we manufacture 

this? How do I make a ton of these things? How do I make it so it 

works in all patients and not just some of them?’” Weiss says. 

“For example, if a patient is on a lot of medications, those also 

show up in their urine and could interfere with the process. Things 

get complicated really fast.” 

He continues: “What we have achieved in the lab is amazing, 

but commercializing it is another fascinating challenge, and it’s 

something I’m really passionate about.” 

Weiss, who lives in UCI’s University Hills, runs every day to his 

organic chemistry class because he loves teaching so much. 

Running to class helps keep him fit. And, keeping cancer 

patients healthy drives his desire to stay in the race to detect 

cancer as early as possible. 

“If we can diagnose cancer early,” Weiss says, “we’ll be so much 

better at treating patients. Physicians will be more successful, it will 

cost us less money, and patients will go through less pain. I’m all 

about early detection.” 

Professor Greg Weiss explains the fine points of molecular structure to UCI undergraduate 

Khoi Nguyen. The Weiss Lab synthesizes organic compounds using the apparatus seen in 

the fume hood/Photo courtesy of UCI Beall Applied Innovation 

Professor Greg Weiss in the laboratory 

/Photo courtesy of UCI Beall Applied Innovation 


An Amazing Journey 

RESTAURATEUR RUSS BENDEL IS ON FIRE 

IN THE RESTAURANT WORLD 

Executive Chef Partner Jared Cook 

Russ Bendel, owner of RJB Restaurant Group 

Partners and their wives and girlfriends at the 2019 Golden Foodie Awards; from left, Partner 

Gabe Whorley and his girlfriend Jourdan Zuccolotto, Kacie and Jared Cook (Executive Chef 

Partner), Kyanna and Kevin Franke (Partner), Owner Russ Bendel and his wife Sarah Bendel, 

Partner Kyle Simpson, Jennifer and Patrick Fanning (Partner), Olea Assistant GM Stephanie 

Sandoval and Jared Sandoval 

Russ Bendel with his family, wife Sarah, 2 1/2-year-old daughter Brooklyn 

and four-month-old son Russell Michael 

Article Donna Bunce 


“I’M FORTUNATE TO BE ABLE TO ENJOY WHAT I DO, 

I HAVE GREAT BUSINESS PARTNERS, WHO ARE ALSO GREAT FRIENDS.” 

- RUSS BENDEL, OWNER OF RJB RESTAURANT GROUP. 

Vine Restaurant & Bar, San Clemente 

Russell Joseph Bendel was born in Philadelphia, Pennsylvania, the 

son of Russell William and Judy Bendel, who introduced him to the 

restaurant world. In the early 1970s, his parents had met while 

working at Dummy’s Delightful Saloonery, Russell as GM and Judy 

as assistant manager. Later married, Judy stopped working after 

Jeannie was born in 1980 and Russell Joseph in 1981, and when 

her husband was offered a job in 1990 as COO for El Torito on the 

West Coast, the family moved to Mission Viejo. 

“I really grew up in the business,” Russ says. “I remember being 

able to go in restaurants at a young age and see what was going 

on behind the scenes, After we moved and Dad was opening new 

restaurants for El Torito, and later for Outback Steakhouse, I got to 

see restaurants being built from the ground up.” 

By his high school years, Russ was working as a dishwasher and 

bus boy at Outback. 

“That’s when I knew I was going to be in the restaurant 

business,” he says. 

By the time he earned his Bachelor of Science degree with an 

emphasis on Restaurant and Business Management from The 

Collins College at Cal Poly Pomona in 2005, he was a manager at 

Fleming’s Prime Steakhouse & Wine Bar in Newport Beach. 

Quickly moving up the ranks, he was promoted to partner at age 

25, making him the youngest in company history, after which he 

earned his Court of Master Sommeliers Certification. In 2012, he 

was included in OC Metro’s prestigious 40 Under 40 Annual Issue. 

Vine's Pinot Noir Braised Short Rib 

After being named Fleming’s Partner of the Year in 2010, 2011 

and 2012, Russ left to pursue his own venture in February, 2013, 

with longtime friends and family. He acquired the 90-seat Vine 

Restaurant & Bar in San Clemente in 2013, which launched with 

Russ and Kyle Simpson as Operating Partners, Gabe Whorley as the 

bartender and Partner and Jared Cook, the former chef at Vine, as 

Chef Partner. This is where they began to build the foundation of 

their future. 

“Our vision was to always have the highest quality ingredients to 

create unique dishes at a fantastic value,” Russ says. “Jared 

spearheaded the food, and early on, I was in charge of the wines, 

while Gabe focused on craft beverages and Kyle managed the 

service team.” 

Russ says they liked it because it was a neighborhood restaurant. 

They decided to keep the name and the staff, making small 

improvements where needed, and ended up doubling revenue the 

first year and being named one of OC Register’s Top 10 Restaurants 

in Orange County. Even though the menu changes four times a 

year, signature dishes remain: 

Article 

Crispy 

Andrea 

Meyer 

Poe 

Lemon & Honey Duck 

Wings, Crispy Jidori Chicken Schnitzel with Maitake Mushrooms, 

House Made Sugar Pumpkin Ravioli, Mexicali Burger, and Zinfandel 

Braised Napa Lamb Shank.

One of the many white sand beaches Beach at PSV 

Ironwood's interior, Laguna Hills 

Ironwood's House Made Giant Meatball 

In 2016, Russ and partners opened a second restaurant in Laguna 

Hills called Ironwood, built in 120 days, Russ says a business class at 

Cal Poly taught him to create a business concept from start to finish. 

“It was ironic that the restaurant I created was called Vineyards, 

which had a lot of similarities to Vine, since the partners and I wanted 

to offer wine country-inspired cuisine.” 

Opening in May, 2016, the 120-seat Ironwood, in keeping with 

Vine, featured rustic wine country design elements but with more 

natural light and a slightly larger kitchen (now open) and a patio with a 

view of Saddleback Mountain. Executive Chef Cook took staple items 

from Vine and added what everyone thought the Laguna Hills 

neighborhood would want. New menu items included the House 

Made Giant Meatball, Fried Green Tomatoes with Fresh Burrata, Pan 

Roasted Mediterranean Branzino, and Warm Fromage Blanc Brownie. 

Olea's Sustainably Harvested Chilean Sea Bass 

Olea exterior, Newport Beach 

Each restaurant has a logo of a vine or tree - 

Vine for grapevine, Ironwood for the ironwood tree, 

the densest tree in the world, which is used to craft 

tools like cutting boards and knife handles for chefs, 

and Olea is an olive tree. 

By November, 2017, Russ and his partners had opened another wine 

country-inspired restaurant called Olea in Newport Beach. Seating 140, 

it was built from scratch on the bottom floor of a three-story medical 

building. With a rustic decor showcasing Portland sourced pine trees 

suspended from the ceiling, a large open bar in the middle of the 

restaurant and signature open kitchen, it was an immediate success. 

“People continue to tell us that this community has needed this type 

of restaurant for a long time,” Russ shares. 

Cook’s new menu offerings included a Double R Ranch 24 oz. bone-in 

Ribeye Steak, Terrine of Duck Liver, Bacon and Bourbon, Duck Confit & 

Morel Mushroom Cavatelli Pasta, and Grapevine Smoked Salmon 

Deviled Eggs. 


Signature Dishes 

Served at each Restaurant 

As to revenue, Russ says that revenue per square foot is very 

similar, which is what they want. In other words, all three restaurants 

are a success. Pretty amazing, since they acquired their first restaurant 

only seven years ago! 

Russ and his partners aren’t resting on their laurels. They’ve been 

looking for a fourth restaurant location for a while. 

“We want to do something unique that has its own personality but 

continue to use portions of each of the three restaurant concepts that 

are working well,” Russ says. “We are looking anywhere from 

Carlsbad to Long Beach.” 

Along the way, awards and accolades have come their way. 

Ironwood, shortly after opening, was named the Best New Restaurant 

in Orange County by the Golden Foodies in 2016. In 2018, all three 

restaurants were listed on Brad Johnson’s Top 75 places to eat, and 

Russ was named Restaurateur of the Year in 2018 by Orange County 

Business Journal and the same honor in 2019 by the Golden Foodie 

Awards. 

Russ is a board member and past president for the hospitality 

industry’s California Restaurant Association Orange County Chapter 

and is involved with The Collin’s College Alumni Association at Cal 

Poly. 

Just about the time Russ and his partners began their great 

restaurant adventure, Russ began dating his future wife, Sarah 

Delfosse in 2012. They had met first in 2008 when Sarah was working 

at Wineworks in Mission Viejo and Russ was at Fleming’s, but both 

were in relationships. Married July 5, 2015, they now have a two 

year-old daughter named Brooklyn, with brother Russell Michael 

(fourth generation Russell) born Oct. 10, 2019. 

“This can be a challenging industry, but Sarah is amazing. She has 

restaurant experience and supports our future goals,” Russ says. 

“My journey has been amazing,” he continues. “I am married to a 

wonderful woman, we adore our children, and, I’m fortunate to be 

able to enjoy what I do for a living. I have great business partners, 

who are also great friends. We all have the same vision, which is to 

continue to improve our restaurants and to grow one restaurant at a 

time.” 

Signature Crispy Meyer Lemon & Honey Duck Wings 

Fried Green Tomatoes with Fresh Burrata 

Double R Ranch 24 oz. bone-in Ribeye Steak 

Crispy Jidori Chicken Schnitzel with Maitake Mushrooms 

Vine Restaurant & Bar 

211 N. El Camino Real, San Clemente | 949.361.2079 

VineSanClemente.com 

Ironwood 

25250 La Paz Road, Suite 100, Laguna Hills | 949.446.8772 

IronwoodLagunaHills.com 

Olea 

2001 Westcliff Drive, Newport Beach | 949.287.6807 

OleaNewportBeach.com 


CHEF’S 

CORNER 

Eddie V's Prime Seafood Dining Room 

Article Ana Launes 

For the best seafood and steaks in Newport Beach, you have to travel only a short distance to MacArthur Boulevard and Bison 

Avenue. Eddie V’s Wildfish stands on the northeast corner of that intersection. Managing Partner Kyle Morris and his talented team welcome 

you with open arms into an elegant dining room with white tablecloth adorned tables and comfortable chairs designed to help you relax and 

enjoy the finest in wine and cuisine. 


Managing Partner Kyle Morris and 

Sous Chef and Assistant Manager Patrick Shami 

The company’s philosophy is very simple: 

The company’s philosophy is very simple: 

“Seafood is what we’re known for, but our 

“Seafood is what we’re known for, but our 

specialty is excellence. Devotion to excellence is 

specialty is excellence. Devotion to excellence is 

the guiding principle in all that we do. From 

the guiding principle in all that we do. From 

making fresh tortillas by hand daily for our 

making fresh tortillas by hand daily for our 

lobster tacos to including a full half-pound of 

lobster tacos to including a full half-pound of 

jumbo lump crab meat in our crab cakes, we 

jumbo lump crab meat in our crab cakes, we 

strive to go above and beyond in every step of 

strive to go above and beyond in every step of 

preparation. Our intent: to prepare the finest 

preparation. Our intent: to prepare the finest 

meal you’ve ever had.” 

meal you’ve ever had.” 

The restaurant serves only the freshest seafood from pristine 

The restaurant serves only the freshest seafood from pristine 

waters around the world, as well as USDA Prime steaks specialty 

waters around the world, as well as USDA Prime steaks specialty 

aged for at least 28 days to ensure peak flavor. Start your evening 

aged for at least 28 days to ensure peak flavor. Start your evening 

with a meticulously handcrafted cocktail or a choice from the 

with a meticulously handcrafted cocktail or a choice from the 

restaurant’s collection of fine wines and then visit the oyster bar, 

restaurant’s collection of fine wines and then visit the oyster bar, 

which includes a selection of delicious East Coast and West 

which includes a selection of delicious East Coast and West 

Coast oysters. Something that is perfect to share with friends is 

Coast oysters. Something that is perfect to share with friends is 

the seafood tower, a delectable treat of several types of fresh 

the seafood tower, a delectable treat of several types of fresh 

oysters, Maine lobster, jumbo lump crab, giant prawns, and four 

oysters, Maine lobster, jumbo lump crab, giant prawns, and four 

sauces for dipping. No matter what you order, the appetizer 

sauces for dipping. No matter what you order, the appetizer 

choices will not disappoint. 

choices will not disappoint. 

For the main course, fish lovers will adore the mild, rich and 

For the main course, fish lovers will adore the mild, rich and 

buttery Chilean sea bass, the succulent swordfish filet, and 

buttery Chilean sea bass, the succulent swordfish filet, and 

fabulous Mediterranean branzino, all presented with new and 

fabulous Mediterranean branzino, all presented with new and 

innovative flavors. If you enjoy caviar, then you will appreciate the 

innovative flavors. If you enjoy caviar, then you will appreciate the 

Petrossian caviar options. Shellfish choices include both South 

Petrossian caviar options. Shellfish choices include both South 

African and Maine lobster, king crab, and Georges bank scallops. 

African and Maine lobster, king crab, and Georges bank scallops. 

Cull and Pistol Oyster Bar 

Chilean Sea Bass 


Georges Bank Scallops 

Fresh Seafood Tower 

For those who crave a fantastic steak, then Eddie V’s 

also has that covered with only the best USDA Prime Specialty aged 

cuts. The 18 oz. bone-in New York strip, 22 oz. bone-in ribeye, or 

center cut filet mignon, are juicy flavorful and perfectly prepared. Add 

crab legs, lobster or scallops for a beautiful surf and turf combo. 

Complement any dish with your choice of delicious sides, which 

include butter poached lobster mashed potatoes, truffled mac and 

cheese and crab fried rice with mushrooms and scallions. Do not forget 

the dessert. The bananas foster butter cake flambéed tableside is the 

perfect end to a perfect meal. Simply put, for the prime seafood and 

steak aficionado, Eddie V’s stands for excellence. 

Price: $3,000,000 

Engine: 6.5 liter, V12, 600 

MPI (Multi Point Injection) 

Power Output: 750 CV 

(552 kW) @8,400 rpm 

Number of units: 3 

Immediately sold out 

Eddie V’s is open for dinner Sunday through Thursday 5 

p.m. to 10 p.m. and Friday and Saturday 5 p.m. to 11 p.m. 

Happy hour is 4 p.m. to 7 p.m. daily. To make a reservation, 

please call 949.541.2187. 

Bananas Foster Butter Cake

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CURTAIN 

TIME 

Celebrate the Arrival of Spring 

PACIFIC SYMPHONY COMMEMORATES THE IRANIAN NEW YEAR IN CONCERT 

Article Jeanne Quill | Photography Doug Gifford 


Traditional Persain dancers entertain in the lobby of the Renée and Henry Segerstrom 

Concert Hall prior to the Pacific Symphony Iranian New Year concert

Professor Greg Weiss, shown here with his former student Stephan Kudlacek ’15, discovered how to unboil an egg several years ago, and now he and his 

colleagues have developed a way to detect cancer cells in urine within 60 seconds/Photo by Steve Zylius 

An up-close look at Iranian dancers performing along with a 

Pacific Symphony Music Director Carl St.Clair conducting Iranian 

traditional Iranian tablescape celebrating the spring equinox 

composer Shardad Rohani at the piano 

THE VERNAL EQUINOX IS A TIME OF CELEBRATION 

EVERYWHERE, BUT PERHAPS NO ONE TAKES THE ARRIVAL 

OF SPRING MORE SERIOUSLY THAN PERSIANS. They have 

celebrated the festival of Nowruz, the Iranian new year, for 

thousands of years. Today, Nowruz, translated as “new day,” is 

observed by more than 75 million people from diverse ethnic and 

religious backgrounds. It’s a holiday honoring rebirth and renewal 

filled with family, friends, feasting, music, poetry, and hope for a 

bright new year to follow. 

This year, Pacific Symphony, in collaboration with the Farhang 

Foundation, presents an intriguing concert featuring traditional 

Persian music and prominent Iranian performers with Music 

Director Carl St.Clair leading the orchestra on March 28 at 8 p.m. 

The concert opens with Glinka’s Overture to “Russlan and 

Ludmilla,” a Persian March by Johann Strauss, Jr., and selections 

by the contemporary Iranian composer Shardad Rohani, who also 

appears as piano soloist and conductor. The program’s featured 

artists will be the popular Iranian vocalists Shahram Nazeri and his 

son, Hafez Nazeri. Described as “Iran’s Pavarotti” by The Christian 

Science Monitor, Shahram Nazeri and his son have toured North 

America performing record-breaking, sold-out concerts to rave 

reviews, holding a record for the most highly attended Persian 

classical music concert outside of Iran. Doors open at 7 p.m. and 

before the concert, the lobby will be the scene for audience 

members to enjoy traditional Iranian dances, along with a festive 

Haft-sîn table abundant with symbols of spring and renewal on 

display. 

Anoosheh Oskouian (CEO of Ship & Shore Environmental, Inc.), 

who serves as a trustee of the Farhang Foundation and as a board 

member of Pacific Symphony, is a huge part of the effort. 

“This is the third time,” says Oskouian, “and the second 

consecutive year that Pacific Symphony is partnering with the 

Farhang Foundation to celebrate Nowruz, which marks the arrival 

of spring and rebirth of nature.” She continues, “Before the 

evening concert, the lobby of the Renée and Henry Segerstrom 

Concert Hall comes alive with the colorful dancing and folk music 

of Iran. The spirit of the season will sweep people away when they 

see the large-scale Haft-sîn table, which symbolizes a traditional 

Iranian tablescape celebrating the spring equinox. And, we all look 

forward to the evening concert presenting the legendary singer 

Shahram Nazeri and his son, composer Hafez Nazeri, as they take 

the stage, transporting us to another time and place.” 

“Pacific Symphony values its position as a cultural resource and 

leader,” Carl St.Clair says, “and we embrace Orange County’s rich 

and diverse communities through contextual programming. This is 

a way to connect on a more personal level and this also reflects my 

own wish to enrich lives through the beauty and power of music.” 

Professor Greg Weiss in the laboratory 

/Photo courtesy of UCI Beall Applied Innovation 

Pacific Symphony board member Anoosheh Oskouian 

and her husband Alan Oskouian

A Spotlight on Two Amazing Wine and Spirits Aficionados 


Ali Coyle, Sommelier and Director of Wines at 

Fable & Spirit, Newport Beach/Photo by Kyle Fierro

Sommelier Ali Coyle interacting with 

Fable & Spirit customers/Photo by Kyle Fierro 

Article Anne Marie Panoringan 

AS DIRECTOR OF WINES AND AN ADVANCED LEVEL THREE 

SOMMELIER (THROUGH WSET), ALI COYLE HAS LITTLE TIME 

OUTSIDE OF THE FAMILY BUSINESS. That is, unless we’re 

discussing her music career. We spent lunch at Fable & Spirit 

understanding how the study of wine became her specialty. 

She began the sommelier program eight years ago, at the age of 

22. Coyle’s father, Darren, had been handling all the wine purchases 

for their first restaurant, Wineworks for Everyone. He built a rapport 

with guests, becoming known as the establishment where one 

would find wines you didn’t see everywhere. Ali began to do 

buying alongside Darren, and eventually took over the 

responsibility. She remarks about the allure for her. 

“There’s a sense of place that’s really tied to wine, and that’s 

what I found so interesting. The more you dive in and the more you 

learn, the more you realize that each place has a story.” 

When Ali started her studies, she quickly became accustomed to 

being a woman in an older, male-dominated field. Coyle had spent 

so much time immersed in the industry, she didn’t even need to 

take the first level exam. After passing level two, she quickly 

followed with level three and is currently in the diploma program, 

halfway through her studies. There are six tests to pass (including a 

research paper), and Ali’s persistence has already gotten her 

through the bulk before age 26. 

Fable & Spirit’s wine list is a more focused version of Wineworks. 

Ali first formats the layout into a trio of categories, then sorts by 

price. Her methodology is subtle, yet effective in eliminating 

questions. Avoiding an esoteric vibe, there is a generous range 

from well-respected cult wines to harder-to-find California boutique 

wineries. While assembling the list, people warned Ali about 

patrons preferring more mainstream names. She chose not to 

conform, training the staff to learn where the wine is from, the 

winemaker, and other details when making a recommendation. 

Quality is of utmost importance, so selections are either family 

owned and operated, sustainably farmed, organically grown or 

biodynamic. 

Coyle has not received a single complaint. 

“You do it with a positive attitude. I want people to taste it first; 

make sure they like it. They always do. I think nobody else gave 

them a choice. All the other restaurants have the same things, so 

they just order it.” 

The restaurant has a wine collection of more than 300 bottles, 

with 40 by the glass and price points between $12 and $30. The 

bottle list is separated between Old World and New World, as 

guests tend to order based on the grape. Their Cruvinet system 

keeps upwards of 24 bottles fresh in a temperature-controlled unit, 

allowing them to eliminate spoilage and cut down on waste. 

The creative side of Ali we learned was her musical one. 

Studying since age eight, she was classically trained in violin. 

Songwriting, singing and guitar followed. Currently, Ali is in a blues 

band called Beaux Gris Gris, which has toured in Europe; their 

second album will release later this year. Ali’s solo project is set to 

release in the next few months. Titled “Songs for My Therapist,” 

Coyle classifies it as Neo-Folk/Indie Pop. Her parents attended her 

first concert last week. 

“Our family is so strong and tight-knit and supportive that we 

make it work. That’s why I’m so much more dedicated to this 

restaurant and being involved in every facet that I need to be 

involved in. I want to support my dad the same way he supports 

me.” 

Fable & Spirit, 3441 Via Lido, Newport Beach; 949.409.9913 

FableAndSpirit.com 

“WINE IS A COCKTAIL MADE BY NATURE.” 

- Ali Coyle, Sommelier And Director Of Wines, Fable & Spirit 


A Spotlight on Two Amazing Wine and Spirits Aficionados 

Article Anne Marie Panoringan 

LINKED TO THE BEVERAGE PROGRAMS AT BROADWAY BY 

AMAR SANTANA, VACA, AND NEWLY-OPENED THE HALL 

GLOBAL EATERY AT SOUTH COAST PLAZA, BEVERAGE 

DIRECTOR MICHAEL ROONEY IS THE MENTOR EVERY 

BARTENDER SHOULD HAVE. Knowledge, work ethic, 

communication and meditation are his tools of the trade. 

Prior to joining Broadway, where were you working? 

I was in Alaska running a restaurant on an island at the base of a 

glacier. A team of five, front and back, serving 140 people a day. It’s 

an impossible and special place; art borne of survivalism. It was the 

most challenging job I’ve ever had, and easily the most rewarding. 

After that summer, I traveled for three months. I landed at 

Broadway the day after my return. 

What inspires you? Serve us an example of an inspired 

cocktail at The Hall. 

Travel. I accrued my educational debt in planes, trains and 

cultural shock. I draw a lot of inspiration from inside through 

daydreaming, proper dreaming and meditation. Traveling is a 

mirror to the creative flame; it reflects it and gives it a new 

perspective. 

The Ori-san was the one drink I most enjoyed creating. Global 

interpretations of root beer are boundless, and the cocktail uses 

Orris, a traditionally Moroccan root of the Iris flower. It’s a delicious 

Old-Fashioned variant. 

Let’s discuss the aesthetic of the bar. 

The bar undergoes a beautiful metamorphosis. It’s a bright and 

airy sunroom by day giving energy, not a cave zapping it. The 

daylight is mesmeric, the way it diffuses into the room. By night, the 

bar transitions to an alluring retreat. The pendant lamps and 

arabesque tiles flood the ambiance with an almost organic warmth. 

We discussed how the hiring process can be complicated 

when filling an opening within an established team or creating 

a new one. Please elaborate on that. 

We have established cultures within each restaurant. The 

clientele and service standards cross over, but the staff is made up 

of different personalities. The ways they communicate, debate, 

support, and function are markedly different; hiring must consider 

this. We look as much for mentality and philosophy as for 

professional capability. 

We have strong veteran leadership behind the bar, and I’m 

encouraged by the generation entering the workforce. They have 

this remarkable trait—they don’t have an ego. I love the team we’ve 

assembled from a very deep talent pool. 

How did you approach The Hall’s beverage program 

differently from Broadway? I want to also discuss the choices 

you make about supporting (or not supporting) certain brands. 

Balancing house preference and guest preference is not difficult 

when you execute a strong vision. Developing alone was a novel 

concept, however. It’s been over six years since I’ve had to edit 

myself. Usually, I’m the editor. I’ve been fortunate to have Gaby 

Dion as a mentor and friend. Since she hired me at Broadway, she 

has driven me to constantly be better. 

How does meditation factor into your well-being? 

Meditation and stretching are the most underrated tools for the 

modern bartender. Sixty-plus hours a week of repetitive, physical 

movement breaks down the body. If you’re not meditating to 

counteract the diet of human energy you’re responsible to 

consume daily, your customer issues are going to start to become 

your issues. That’s just how it is. Stretching, breathing and 

meditation are, at their core, the exact opposite of the work of a 

bartender. It’s important to me my teams understand that. 

The Hall Global Eatery, South Coast Plaza, 3333 Bristol Street, 

Suite 1876, Costa Mesa; 714.515.5544 TheHallGE.com 

“THE ORI-SAN WAS THE ONE DRINK I MOST ENJOYED CREATING.” 

- Michael Rooney, Beverage Director, The Hall Global Eatery

Michael Rooney, Beverage Director at 

The Hall Global Eatery/Photo by Sarah King 

Several of the craft cocktails Michael Rooney created for The Hall Global Eatery; from 

left, Arroyo, Yu Rebel, Ori-san, False King/Photo by Sarah King 

Beverage Director Michael Rooney pouring one of his craft cocktails 

at The Hall Global Eatery/Photo by Sarah King 


Article David Duran 

CONDÉ NAST TRAVELER RAT 

VANCOUVER’S CULINARY SCENE IS WIDELY 

ACKNOWLEDGED AS ONE OF THE MOST EXCITING AND 

VARIED IN THE WORLD. The city ranked 12th in Condé Nast 

Traveler’s World Best Food Cities awards and named among the 

Top 10 dining cities by Food and Wine magazine. Believe the hype 

when people tell you Vancouver’s food scene has it all, because it 

truly does. We’ve compiled a few of our favorites in some 

unconventional categories to help inspire your next Vancouver 

foodie adventure. 

ECO EATING 

Vancouver has set itself the audacious goal of being the 

“Greenest City in the World” by 2020, a challenge that the city’s 

chefs are keen to take on one sustainable mouthful at a time. The 

city is committed to local, sustainable and ethical food, and their 

efforts are evident from the smallest food cart using compostable 

packaging to fine dining restaurants committing to carbon 

neutrality. Below are some of Vancouver’s most eco-friendly 

restaurants. 

Forage 

Executive Chef Chris Whittaker grows his own vegetables, 

catches his own fish, makes his own preserves, composts all food 

waste, keeps mason bees to pollinate plants, hunts for the purpose 

of conserving our land and feeding his family, and forages as a 

reminder of where our food comes from. 

Chambar Restaurant 

Chamber became carbon neutral in 2011, and since has 


Vancouver, Canada 

ES VANCOUVER #12 IN ITS BEST FOOD CITIES IN THE WORLD 

dramatically reduced its impact on the environment. One example: 

through composting, the restaurant reduces garbage by 19,581 

pounds per year. 

RawBar 

Tucked away in the Lobby Lounge of the Fairmont Pacific Rim, 

RawBar was named Vancouver’s first 100 percent “OceanWise” 

sushi destination by the Vancouver Aquarium in 2014. Determined 

to make only responsible and sustainable seafood choices, the 

culinary team creatively sources the best of 

OceanWise-recommended seafood found locally and around the 

Pacific Rim. 

Edible Canada 

Located on Granville Island, Edible Canada features recycled fir 

tabletops, beach-scavenged cedar hostess stands, an outdoor 

patio lined with planter boxes of herbs and vegetables, and two 

electric vehicle plug-in parking stalls. The menu features 

all-Canadian, mostly locally grown, market-fresh and seasonal 

items. 

VEGAN EATS 

Vancouver never falls short of vegan options. With restaurants 

across the city, vegans have a hard time choosing which 

neighborhood to hit next! 

MeeT 

Known for its vegan poutine and cleaver name, MeeT is a 

favorite spot for local vegans. With locations in Yaletown, Gastown, 

and Main Street, this veggie hot spot has turned into a Vancouver 

staple. 


Virtuous Pie 

Located in Vancouver’s historic Chinatown, meatless pizza lovers can find some of the 

city’s best pie! This popular pizza joint also serves up dairy-free ice cream, organic 

kombucha and local craft beer. 

The Acorn 

This award-winning, vegetable-forward restaurant and bar is located at the heart of 

Vancouver’s Main Street. Diners seeking some of the best and most creative meals made 

from fresh, locally sourced ingredients congregate in this establishment. 

Heirloom 

This South Granville eatery opened its doors in 2012 inside one of Vancouver’s many 

beautiful heritage buildings. Heirloom offers a contemporary dining experience coupled 

with a creative current menu. 

FOOD TRUCKS 

Food trucks burst onto Vancouver’s culinary scene in 2010, thanks to a change in city 

by-laws. The movement started with just 17 trucks and now there are more than 100 across 

the city, serving everything from Belgian waffles to Filipino fusion. Vancouver’s street food 

scene prides itself on being one of the world’s most eco-friendly, thanks to a focus on using 

compostable and biodegradable packaging and cutlery and sourcing regionally grown, 

locally produced, organic, sustainable, and fair-trade items. To track down your new favorite 

street eats, download the Street Food Vancouver app. 

JapaDog 

Vancouver’s original food cart serves up hotdogs with a Japanese twist, including their 

signature hot dog the Terimayo, served with Teriyaki sauce, mayo and seaweed. 

Soho Road 

Traditional UK Tandoori comes to the city in the form of a little black cart parked at 

Granville and Georgia. Expect to taste super fresh Naan (leavened, oven-baked flatbread) 

that they peel directly from their tandoor oven. 

The Disco Cheetah Korean Grill 

Serves up Korean-Mexican fusion from the Fraser Valley. Try the Korean Taco, with choice 

of protein, 6” corn tortilla, greens, pickled red cabbage, vinaigrette dressing and garlic 

mayo. 

SWEET TASTE OF THE CITY 

Vancouverites have a serious sweet tooth, and specialty dessert cafes are popping up 

across the city to feed that desire. From organic soft serve ice cream to fancy Champagne 

and dainty cake bars, the city is bursting with sweet treats. 

Cacao 70 

This sweet spot is a chocolate lovers dream! Initially beginning as a chocolate drinking 

bar, Cacao 70 discovered that their customers had an appetite for more. Originating in 

Montreal, you can find this classic chocolate café in three Vancouver neighborhoods: 

Gastown, the West End on Granville Street, and North Vancouver’s Shipyards District. 

Soft Peaks 

The city’s first all-organic soft serve ice cream café, Soft Peaks serves whipped ice cream 

made with local Avalon milk. Try toppings such as honeycomb, from the nearby Fraser 

Valley, Himalayan pink salt, or Yuzu marmalade. 

Purebread 

Walking into this bakery is the perfect way to treat all your senses. Enjoy the sweet smell 

of fresh buttery baked goods and an enormous display of treats at this local favorite. With 

locations in Mount Pleasant, Gastown, Kitsilano, and Whistler, you’ll always feed your 

cravings. 

Thierry Chocolaterie Patisserie Cafe 

Opened by Thierry Busset, who is widely regarded as one of North America’s finest 

pastry chefs, indulge in some of the café’s delectable desserts, such as macaroons, liquid 

chocolate, mango tarte, and chocolate cakes. 

Bison Board at Forage 

Chicken Salad at Chamber/Photo by Scott Little 

Freshly baked items at Purebread 


Selection eco-friendly dishes at Edible Canada/Photo by Leila Kwok 

Meatless pizzas at Virtuous Pie, left to right - Ultraviolet, Mac + Cheeza, Margherita 

Handmade Sushi at RawBar/Photo by Nora Handmade 

Counterclockwise from left, Pistachio Cake, Mont Blanc Cake, Paris Brest Cake, Coconut Coffee 

Tart from famous pastry chef Thierry Busset's Thierry Chocolates and Café 


WHAT’S ON 

ARCH 

5-8 

14-15 

Zoo Birthday Party 

Santa Ana Zoo 

All Zoo party with music, games, 

animal education activities and fun. 

Sing Happy Birthday and enjoy cake, 

first come/first served. | General 

Public - free with price of admission; 

FOSAZ (Friends of Santa Ana Zoo) 

Members - Free; Santa Ana Residents 

Free on Sunday, March 15 (proof of 

Santa Ana residency required). 11 

a.m. to 2 p.m. each day. 

SantaAnaZoo.org 

noun | what+is on 

1 : dates to remember 

2 : noted events and activities 

ABT’s World Premiere “Of Love and Rage” 

Segerstrom Hall 

14-15 

“High on the Mountain, 

Deep in the Valley” 

Orange County Women’s Chorus 

St. Wilfrid of York Episcopal Church 

“High on the Mountain, Deep in the Valley: The 

Music of Johannes Brahms” is presented by the 

Orange County Women’s Chorus led by Eliza 

Rubenstein and joined by Men in Blaque 

(Joseph Huszti, artistic director) for a concert of 

works by one of the greatest of the Romantic 

masters. Johannes Brahms’ mastery of intricate 

craft and profound emotion have made his 

music soul food for singers and listeners around 

the world. OCWomensChorus.org 

19-21 

Beethoven’s Piano Concertos 

Pacific Symphony 

Renée and Henry Segerstrom Concert Hall 

4Sunset Jazz Supper Club Edition 

Newport Beach Marriott Hotel 

The Suncet Jazz Supper Club Edition continues its five 

Wednesday night concerts at the Newport Beach 

Marriott’s Hook & Spear restaurant on March 4 with the 

Bruce Forman Trio featuring Alex Frank, Jake Reed and 

The Red Guitar. The first set features the trio, followed 

by a one-hour performance of The Red Guitar - straight 

from Off Broadway! Doors open at 6 p.m./Show - 7 to 

9:30 p.m. SunsetJazzatNewport.com 

The dance event of the season is presented by American Ballet Theatre and 

today’s foremost choreographer Alexei Ratmansky, called “the most gifted 

choreographer in classical ballet today” by The New York Times. Inspired by 

the earliest romance novel from Greek antiquity, the world premiere features 

star-crossed lovers journeying on the high seas as the exceptionally beautiful 

Callirhoe is rescued by her dashing hero. SCFTA.com 

Enjoy an all-Beethoven weekend in celebration of the iconic 

composer’s 250th birthday featuring all five piano concertos with the 

immensely talented Alexander Romanovsky at the keyboard. Pacific 

Symphony Music Director, celebrating his 30th season with the 

orchestra, conducts. 8 p.m. PacificSymphony.org 

4 

“The 

18 - 4/19 

Cirque du Soleil Volta 

OC Fair & Event Center 

Finest Hour” 

Irvine Barclay Theatre 

In a concert celebrating the 75th 

Anniversary of the music that ended 

WWII and the music of the Greatest 

Generation, “The Finest Hour” 

performance features the iconic 

tunes of Bing Crosby, Ella Fitzgerald 

and Frank Sinatra with such timeless 

classics as “As Time Goes By” and 

“I’ll Be Seeing You” performed by 

Davina and the Vagabonds and Hot 

Club of Cowtown. TheBarclay.org 

11-4/5 

Barefoot in the Park 

Laguna Playhouse 

Melanie Griffith returns to Laguna Playhouse in Neil 

Simon’s hit comedy about free-spirited Corie and her 

buttoned-down husband Paul struggling to adjust to 

married life in their too expensive, run-down New York 

walk-up. Throw in a loopy meddling mother, an eccentric 

Bohemian upstairs neighbor, and a double date that goes 

disastrously wrong, and comedy awaits. 

LagunaPlayhouse.com 

Cirque du Soleil VOLTA tells a spellbinding story 

about the freedom to choose and the thrill of 

blazing your own trail. Inspired in part by the 

adventurous spirit that fuels the culture of action 

sports, the show weaves acrobatics in a visually 

striking world driven by a stirring melodic score. 

CirqueduSoleil.com 

27Coast Hills Auditorium 

H.M.S. Pinafore 

South Coast Symphony 

Hosted by Lyric Opera Orange County and South 

Coast Symphony, Gilbert & Sullivan’s comic 

opera, H.M.S. Pinafore, or, The Lass Who Loved a 

Sailor, will be presented at Coast Hills Auditorium 

in Rancho Santa Margarita. 7:30 p.m. - 9:30 p.m. 

SouthCoastSymphony.org 


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KUDOS March 2020

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