arroyo monthly january 2011

F I N E L I V I N G I N T H E G R E A T E R P A S A D E N A A R E A

MADE INPASADENACUTTING-EDGE BIKESTHAT LEAD THE PACK

ACUPUNCTUREFACELIFTSCAN YOU TURN BACK THE CLOCKWITHOUT SURGERY?

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ARROYO ~ JANUARY 2011 ~ 5ABOUT THE COVER: The new Foes Hydro bike navigates rocky terrain in Moab, Utah. Photo courtesy of Foes Racing.

ARROYOM O N T H L YVOLUME 7 ~ NUMBER 1

BEAUTY10 TURNING BACK TIME

So-called acupuncture facelifts are designed to freshen one’s appearance without surgery. –By Kirk Silsbee

HEALTH AND FITNESS19 BURNING DOWN THE HOUSE

As the driving force behind Equilibrium Pilates Studio, Annabelle Rosemurgystrikes a balance between fitness, work and life.–By Brenda Rees

22 LEADER OF THE PACKBrent Foes’ racing bikes, handmade in Pasadena, help set the industry standard. –By Noela Hueso

26 YOU ARE WHAT YOU EATA diet rich in plant-based food is key to preventing cancer.–By Brenda Rees

DEPARTMENTS9 FESTIVITIES USC’s Thornton School of Music and Levitt Pavilion Pasadena

31 KITCHEN CONFESSIONS A delicious solution to all your bunny woes

39 DINING The Royce at The Langham Huntington, Pasadena takes a bow.

47 THE LIST Kenton Nelson speaks, “Cavalia” comes to town, Taiwanesepuppets and more

22

6 ~ JANUARY 2011 ~ ARROYO

AH, JANUARY. YOU’VE DRUNK PICKLE JUICE OR BURIED

yourself to the neck in moist river sand or whatever your

people do to cure a hangover. And now it’s time for the real

headache — fitting into last summer’s jeans. Well, fear not.

Arroyoland is full of folks ready and willing to give you a hand.

Take Brent Foes, the founder of Foes Racing bikes, which are handmade in

Pasadena. Noela Hueso, Arroyo Monthly’s sportif correspondent, sat down with the

trim mountain biker to learn how serendipity stepped in to make him an industry

innovator and leader.

Brenda Rees, who is fearless in her pursuit of the facts, donned her no-nonsense

spandex to sweat through a new generation of Pilates exercises at Glendale’s

Equilibrium Pilates Studio. Leading the class was Annabelle Rosemurgy, who

demonstrated horse vaulting — performing gymnastics on horseback — at the 1996

Summer Olympics. As Rees discovered, Rosemurgy brings her quest for excellence to

her butt-kicking classes.

Of course, you aren’t only what you do — you are what you eat. And if you’re

smart, you’ll eat a diet of mostly fruits and vegetables. Rees investigated what plant

foods researchers are — and aren’t — currently looking at as possible tools to help

lower your cancer risk and boost overall health. She also offers suggestions for learning

how to make your own better choices.

Okay, health, shmealth. How about good old vanity? Kirk Silsbee went under the

needle to find out whether so-called acupuncture facelifts, which don’t involve surgery,

actually do the job. Thinking about looking and feeling better in 2011 yourself? Start by

just turning the page. — Irene Lacher

ARROYO MONTHLYAltadena, Arcadia, Eagle Rock, Glendale, La Cañada Flintridge, La Crescenta, Montrose, Sierra Madre, Pasadena, San Marino and South Pasadena

EDITOR IN CHIEF Irene Lacher

PRODUCTION MANAGER Yvonne Guerrero

ART DIRECTOR Joel Vendette

JUNIOR DESIGNER Eisen Nepomuceno

WEB DESIGNER Carla Marroquin

COPY EDITOR John Seeley

CONTRIBUTORS Leslie Bilderback, Michael Burr, Michael Cervin, Scarlet Cheng, André Coleman, Mandalit del Barco, Patt Diroll, Gary Dretzka, Jenn Garbee, Lynne Heffley, Noela Hueso, Katie Klapper, Ilsa Setziol, Kirk Silsbee, John Sollenberger, Nancy Spiller, Bradley Tuck

PHOTOGRAPHERS Johnny Buzzerio, Teri Lyn Fisher, Gabriel Goldberg, C.M. Hardt, Melissa Valladares

ADVERTISING DIRECTOR Dina Stegon

ACCOUNT EXECUTIVES Fred Bankston, Carolyn Johansen, Leslie Lamm, Alison Standish, Cynthia Vazquez

ADVERTISING DESIGNER Carla Marroquin

VP OF FINANCE Michael Nagami

HUMAN RESOURCES MANAGER Andrea Baker

BUSINESS MANAGER Angela Wang

ACCOUNTING Alysia Chavez, Monica MacCree

OFFICE ASSISTANT Claudia Solano

PUBLISHER Jon Guynn

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©2011 Southland Publishing, Inc. All rights reserved.

EDITOR’SNOTE

ARROYO ~ JANUARY 2011 ~ 9

Some 300 supporters of The Levitt Pavilion Pasadena converged on the city’s

historic Masonic Temple on Nov. 7 for the entertainment venue’s seventh annu-

al gala, themed “The Golden Age of Hollywood, where The Friends of The

Levitt Pavilion honored board member Floraline Stevens and the Mijares

family. Guests bid on 65 silent auction and 15 live auction items to help fund

the Levitt’s ninth season of 50 free summer concerts.

USC Thornton School of Music Dean Robert Cutietta of

Pasadena presided over a festive celebration of the season

and the school at the 24th annual Charles Dickens Dinner at

The Millenium Biltmore Hotel in downtown L.A. After being

greeted by carolers in Victorian dress, supporters converged

on the Crystal Room for a varied menu of student perform-

ances and a dinner of sea bass and filet of beef. Honorees

were philanthropists David C. Bohnett and John C.

Herklotz and L.A. Opera Music Director James Conlon,

whose praises were sung — or rather spoken — by faculty

member and star baritone Rod Gilfry, among others. The

benefit’s supporters included Suzanna Guzman, Gayle and

Edward Roski, Michelle and Roger Engemann, Carol and

Warner Henry and Alice and Joe Coulombe. “What

tonight is really about,” Cutietta told the black-tie crowd,

“[is] hearing performances by the next generation of musi-

cians and ensuring future generations will have music just

like we do.”

FESTIVITIES

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1. David and C.J. Whitcomb, Levitt's executive director, with Mayor Bill Bogaard and Nancy Davis

2. Honoree C.J. FloralineStevens and Darrell Brooke,board president

BACKGROUND: Guests biddingon live auction items

1. David Bohnett and Tom Gregory

2. James Conlon, JenniferRingo, Niki Nikias, USC President C. L.Max Nikias, Carol Henryand Warner Henry

3. Ronald Sugar, ValerieSugar, Gayle Roski andEdward Roski

4. Warner Henry, David Bohnett andCarol Henry

BACKGROUND: DeanRobert Cutietta, MarybethCutietta, James Conlon,Jennifer Ringo, DavidBohnett, Valerie Sugar andRonald Sugar

TURNINGBACK TIME

ARROYO ~ JANUARY 2011 ~ 1110 ~ JANUARY 2011 ~ ARROYO

PHOT

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BEAUTY

SO-CALLED ACUPUNCTURE FACELIFTS ARE DESIGNED TO FRESHENONE’S APPEARANCE WITHOUT SURGICAL INTERVENTION.

BY KIRK SILSBEE

ined me thoroughly and then pronounced: “I think we can heal your tendons.”No one had offered that kind of hope to me before. She inserted fine needles inand around my shoulder. Occasionally one would burn, which Dr. Huexplained was indicating a problem area. Small clamps were attached to thoseneedles, stimulating them with electrical current. Regular visits have allowedme to resume physically demanding activity.

I learned that some of Dr. Hu’s patients come to her for ongoing facial reju-venation treatments. Not exclusively actors and actresses who need to paradedown the red carpet, many clients simply want to look and feel their very best.But acupuncturists who minister to boomers and beyond usually shy away fromthe term “nonsurgical facelift.” “It’s borderline misrepresentation,” saysYarborough. “If you define a facelift as cutting and pulling back, then acupunc-ture does none of that.” New York City acupuncturist and trainer ElizabethWakefield (with whom Yarborough studied), also eschews the label. “It’s falseadvertising,” she says. “I never use the term ‘cosmetic’ either, because if mypatients are willing to do the work, I’ll show them lifestyle changes to make.”

How does acupuncture help? Chinese medicine seeks a free flow of energy,increased blood circulation, adequate secretion of bodily fluids and improvedoverall health as a means to facial rejuvenation. In China, Dr. Hu providedrestorative facial therapy to actresses. “I took a two-year elective training forfacial rejuvenation,” she says. “We had a contract with a motion picture compa-ny to work on actresses whose skin had been damaged by harsh stage makeup.”

My wife treated me to Dr. Hu’s facial procedure, which she tailors to thespecific skin and needs of each client. First Dr. Hu examined me, then did acomputer skin analysis and a check of my body’s condition. A weak or unevenpulse, dry skin, cold hands and feet can all indicate internal problems.Hormonal imbalances may leave scars, varied pigmentation, acne and wrinkles.As Dr. Hu explained, properly placed acupuncture needles can stimulate bloodflow to nourish the facial area and speed collagen production.

“With acupuncture and acupressure stimulus,” she said, “we release the qi(pronounced chee) or energy to increase collagen production. It brings bloodflow and plumps up the skin.” Wakefield, whose Chi-Akra office is inManhattan, says, “As we age, our skin loses its collagen integrity. Positive micro-trauma to the face brings blood to the skin.”

First, Dr. Hu targeted my wrinkles by drawing up loose skin and insertingneedles into the affected areas. She then placed magnetic patches on my face for

about 10 minutes, producing a mild tingling sensation. Low-level electricalstimulation to flabby facial muscles caused my muscle fibers to contract; Dr. Husaid the exercise toned problem spots.

She applied a Pearl Whitening mask (it uses the powder of real pearls, min-erals, amino acids and proteins) over a gauze mesh for 15 minutes to refreshand hydrate my skin. As it dried, she massaged my stressed-out facial musclesby hand to boost circulation. She then peeled off the mask and continued to revup my circulation by applying acupressure through a warm compress. Sheagain hydrated my face with a mister filled with a customized vitamin-enrichedsolution of herbal toner and collagen gel.

Dr. Hu then scrubbed my face with a tailored mix of organic enzymes and exfoliants, gently massaging the contours of my face to lift away dead skin.She applied a deep-cleansing solution enhanced with Vitamin C and otherantioxidants to the skin on my neck and upper chest, to tighten it and balancethe PH factor. Then she ran a naturally cool jade roller around my eyes toreduce puffiness and minimize wrinkles, following that with acupressurearound my head and neck, to speed absorption of lotions and solutions andstimulate blood flow. As a finishing touch, she applied SPF 28 sunscreenmade with green tea, another potent antioxidant.

I felt very relaxed, yet my skin tingled and glowed, and myfacial creases appeared to be reduced. The process lasted anhour and cost $125. My wife was ecstatic and I wasa better-looking version of my usual self. AM

WITH MY ROUGH-HEWN VENEER, I WOULDNEVER BE MISTAKEN FOR A METROSEXUAL.YET THERE I WAS RECENTLY, UNDERGOING ANACUPUNCTURE FACIAL REJUVENATION PRO-CEDURE. AFTER ALL, IS THERE AN ADULTOVER 30 WHO HASN’T LOOKED IN THE MIR-ROR AND WISHED FOR AN IMPROVEMENT? NO SURPRISE THEN THAT NONSURGICAL“FACELIFTS,” LIKE MY ACUPUNCTURE PROCE-DURE, ARE GAINING CURRENCY IN A WORLDWITH SUPERMARKET TABLOIDS FULL OF CAU-TIONARY TALES OF PLASTIC SURGERY GONEAWRY. AND WHAT I EXPERIENCED –– ANDLEARNED –– IS THAT THOUGH THE CLOCKCAN’T BE TURNED BACK, IT CAN RUN FOR-WARD IN OUR FAVOR.

Says accredited Burbank acupuncturist Charles Yarborough, who has per-formed acupuncture facelifts for six years, “The baby boomers are redefininghow to age. Many of them are working longer and they realize that it’s a youthmarket out there. I see professional women, 40 and older, but some men too.They want to look good for their social life and jobs.”

My own journey started out somewhat serendipitously. A torn tendon sentme to a specialist who recommended surgery but first sent me to a physicaltherapist. Two months of rigorous training saved me from the surgeon’s knife,yet I still had residual pain and weakness in my arm. My wife suggested I con-sult her acupuncturist.

Dr. Cathryn Hu was trained in acupuncture and herbology in China andthe U.S. and is board certified by the National Committee of

Certification for Acupuncture and Oriental Medicine. In privatepractice for more than 25 years in America, she’s also a

Clinical Research Facilities Committee member atthe UC Irvine Center for the Study of

Complementary Medicine. At her Advanced

Acupuncture office inArcadia, Dr. Hu exam-

“WITH ACUPUNCTURE AND ACUPRESSURE STIMULUS. WE RELEASE THE QI OR ENERGY TO INCREASE COLLAGEN PRODUCTION. IT BRINGS BLOOD FLOW AND PLUMPS UP THE SKIN.” –DR. CATHRYN HU

12 ~ JANUARY 2011 ~ ARROYO | ADVERTISEMENT |

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THE ROMANIAN SCULPTOR CONSTANTIN BRANCUSIONCE FAMOUSLY DESCRIBED ARCHITECTURE AS “INHAB-ITED SCULPTURE.” IT’S A LOVELY THOUGHT, WITHOUTQUESTION – THE IDEA OF VIEWING A BUILDING AS ASCULPTED, SKY-CARESSING CREATION IN STEEL, STUC-CO, BRICK, WOOD OR WHATEVER – BUT LET’S BE HON-EST. WHEN IT COMES TO OUR HOMES, ART CAN ONLY GOSO FAR. AS BRANCUSI SAID, WE HAVE TO LIVE IN THESEEDIFICES. WE WANT THE WORK OF ART WE INHABIT TOBE COMFORTABLE, TO BE COMPATIBLE WITH OURLIFESTYLES. HOME SHOULD BE WHERE WE ARE HAPPI-EST…OR SHOULD IT?

“I’ve lived in several places but only have called a few ‘home’,” confides Mark

Houston of Mark Houston Associates, Inc., an architectural firm in Monrovia that

offers residential planning and design services for clients throughout Los Angeles,

particularly the San Gabriel and San Fernando Valleys. “Home is a refuge from the

‘noise’ of our working environment, the daily grind. It gives us a sense of place and,

more than that, it acts as a host for our memories. We may re-landscape a yard, for

instance, once our children are older. However, we’ll always have the memory of the

yard as it was when it was filled with little more than playground equipment and toys.”

For Karla Rodriguez of HartmanBaldwin Design Build in Claremont, the immense,

lasting power of those memories stems from the emotions they elicit. “We like to

think of home as the inherent energy within a space as it’s used,” Rodriguez

explains. “To one family, the word ‘home’ may conjure up images of the kitchen and

great family gatherings around a big festive meal. Another may envision ‘home’ as a

quiet study or spa-like master bedroom suite. For us even to begin designing, we

must first identify what home means to our client. Then, we can design within the

context of not just the home’s architecture but the family’s hopeful vision of what

they want their home to become.”

Meanwhile, Jeff Nott of Nott & Associates – a father-son ‘Design/Build’ team in

South Pasadena that specializes in custom homes and commercial projects in the

San Gabriel Valley – shares Brancusi’s vision of architecture as sculpture…but with a

slightly different twist that his fellow colleagues would without doubt appreciate.

“Your home is a sculpture of you, built out of bricks and sticks,” says Nott, who

worked in construction at an early age before attending UC-Santa Barbara and team-

ing up with his father, Tom Nott. “Your home is where you live. The way it is designed

can bring your family together or tear it apart.”

Nott also echoes Houston’s thoughts on the invaluable role our homes play as a

repository of our memories. “Your home is where you celebrate birthdays and funer-

als,” he says simply.

Yet, at the same time, our homes resemble Russian nesting dolls. There is the larg-

er space – the property we glimpse from the curb or driveway – and then there are

the smaller, individually distinct spaces we find nestled within.

“As individuals, we have our own very private and intimate space, and, as a family,

we have places we spend most of our time together. Meanwhile, as part of a commu-

nity, we also have places where we invite others to share in our lives, “says James

Coane of James V. Coane + Associates Architects in Pasadena. The firm, which has


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of Architects award and seen its designs showcased in a wide array of publications

including Architectural Digest, L.A. Architecture, the LA Times and Kitchen Trends.

“Each type of space we treat a little bit differently,” Coane continues. “Yet it should

all flow seamlessly and naturally, both functionally and aesthetically.”

Of course, ‘sculpting’ a home into a treasure trove of memories doesn’t just hap-

pen. Most of us need a fair amount of help to transform our vision of a dream home

into a reality. What should we look for in an architect as we begin the design process?

“An architect should be able to take your desires and synthesize them into a vision

that takes those wants and needs to a higher level – both beautifully and functionally,”

says Houston. “On the practical side, the architect you select should be someone you

have a common ground with, whose values and vision you share to the point where

you’re comfortable in expressing yourself openly and honestly. You should be in sync

with one another.”

For Nott, a good architect must do more than listen to your needs. “Look for an

architect with a long track record and experience with the local city and building

departments,” he advises. “Review the style of work the architect specializes in – be it

Craftsman, Colonial, Spanish or Modern.”

An architect should also be a bit of a magician, with the ability to conjure up a new

idea or two. These “nice surprises,” says James Coane, should wholly exceed a

client’s expectations…and then some.

“I always enjoy it when clients discover during construction great things we creat-

ed that they may not have been anticipating,” Coane continues. “Perhaps we capture

a great view they didn’t know they would have. Or we introduce special lighting or

ceiling shapes or moulding details that completely captivate them.”

Rodriguez sounds a more cautionary note, however. “In an economy where you only

get one shot at your investment, you want to make sure you have the most capable

and experienced person on your team. Architects are only as good as the last project

they worked on,” she says. “Did it get built within budget as it was designed or did the

client have to regrettably compromise their vision? The last thing you want is to work

with an architect who designs beautiful structures that are completely unbuildable due

to a complete disconnect between what it actually costs to build it. “

Yet tacking a construction project is not for the faint-hearted. As anyone who’s ever

embarked upon an adventure in any kind of architectural wonderland is well aware,

stressful moments are as inevitable a part of the process as hammers, nails, noise

and dust. But stress can be lessened, our team of experts agrees.

“Compile a complete set of architectural plans that covers all the desired work,”

Nott advises. “Try to spell out as many interior details and finishes as you can, early

on. Make sure your contractor provides you with a complete construction and pay-

ment schedule. Eliminate as many surprises as possible.”



—CONTINUED FROM PAGE 13

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One way to do this, adds Rodriguez, is to hire a firm like HartmanBaldwin that spe-

cializes in providing clients with backup. “Hiring an all-inclusive architecture, construc-

tion and interior design firm can minimize, if not eliminate, the unnecessary stress of

overrun schedules, budgets, poor service and quality,” she points out.

Also, perspective is important. Focus on the finished product rather than on what

went wrong. Remind yourself that, as the 1929 Tin Pan Alley song proclaims, happy

days will be here again.

“I encourage clients to remember that remodeling your own house is really a unique

and glamorous thing,” says Coane. “After all, very few people get to create their own

space in life. When the project is all done and it turns out great, who’s going to

remember a few stressful days in the past? They’re easily forgotten.”

Fortunately, what many Pasadena area residents have never forgotten is to revere

our community’s architectural heritage. The San Gabriel Valley – in fact, all of Los

Angeles – boasts an impressive array of historic properties by architects ranging from

Wallace Neff and Paul Williams to Frank Lloyd Wright. But is it possible to respect a

home’s architectural integrity and still make it compatible with the needs of those

inhabiting it today?

“Architecture is a marriage of art and science,” explains Houston. “Our job is to

synthesize the client’s needs into a plan that focuses on both aesthetics and practi-

cality. Yet the period and style of character homes often dictates that new technology

be introduced but concealed in those homes, because you want to maintain charac-

ter. In modern buildings, technology can be more openly expressed.”




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OPENING FEBRUARY 2011

Annabelle Rosemurgy correctsa Pilates student’s form.

HEALTHAND FITNESS


BURNING DOWNTHE HOUSE

AS THE DRIVING FORCE BEHIND EQUILIBRIUM PILATES STUDIO,ANNABELLE ROSEMURGY STRIKES A BALANCE BETWEEN FITNESS, WORK AND LIFE.

BY BRENDA REES

STEPPING INTO ANNABELLE ROSEMURGY’SEQUILIBRIUM PILATES STUDIO ON GLENDALE’SBUSY BRAND BOULEVARD, I KNEW MY REARWAS GOING TO BE IN BIG TROUBLE. THIS WASNOT YOUR EVERYDAY PILATES STUDIO.INSTEAD OF THE USUAL PILATES APPARATUSYOU WOULD TYPICALLY FIND –– BARRELS,TOWERS, CADILLACS –– THIS SPACIOUS ROOMWAS FILLED WITH PROFORMERS, A SOUPED-UP VERSION OF THE CLASSICAL REFORMERTHAT HIT THE EXERCISE SCENE ABOUT TWOYEARS AGO; ONLY A HANDFUL OF STUDIOS INTHE LOS ANGELES AREA POSSESS ONE.PILATES SPX CLASSES (A COMBINATION OFPILATES AND WEIGHT TRAINING WITH A CAR-DIO CHASER) ARE ON TAP DAILY AT THIS ONE-YEAR-OLD FITNESS STUDIO.

—CONTINUED ON PAGE 20PHOT

OS: C

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HEALTH AND FITNESS

Bright and cheery but with a determined I-am-going-to-make-you-sweat-through-your-Lycra look on her face, Rosemurgy welcomed us students to thisadvanced class of Systeme Dynamique –– a full-throttle, butt-kicking, fast-paced series of ProFormer exercises. I wondered just how effective these badboys are, and how much my glutes and abs would ache the next day?

Luckily, Rosemurgy gave me a ProFormer near one of her trainers so Icould mimic the correct moves (sort of). Once the throbbing music wascranked, we were off, sweating and straining. Rosemurgy shouted out encour-agement, carefully corrected our positions and glanced at a stopwatch to countdown between exercises. Bless her athletic soul, she showed no mercy. And bythe time the 55-minute class was over, we were exhausted but exhilarated.Indeed, we were in post-exercise Nirvana, having made our peace with the factthat all that grunting, struggling and flexing made us feel really, really good.

That fitness high is what keeps Rosemurgy, 31, going here at her Glendalestudio and forging ahead with her new Miracle Mile location slated to openthis month. An athlete in her youth in Northern California –– she was a gym-nast who demonstrated horse vaulting at the 1996 Summer Olympics inAtlanta –– Rosemurgy views physical exercise as a holistic endeavor that mustbe stimulating and fun to be effective. And her students agree. “She’s awesome,and when I’m here taking her class, I feel like I’m going to a personal trainer–– except this is so much more affordable,” says Glendale student LaceyMartin, 28, who has attended for six months.

Rosemurgy offers two basic ProFormer group classes –– the beginner SPXExtreme and the Systeme Dynamique –– along with individual lessons. TheProFormer builds on the stretch and strength training of the typical Pilatesreformer but adds levels of variable resistance. “You work on the ProFormerwith slow controlled positions that maximize moves and lengthen muscles,”says Rosemurgy. “It’s the next step in Pilates, because we incorporate weighttraining, which means a powerful workout with every move you make.”

In addition to the ProFormers, she’s bringing in MegaFormers, the next gen-eration version, with a larger carriage that can accommodate Rosemurgy’s biggerclients. “I train pro athletes and some of them are just huge human beings whocouldn’t fit in a regular reformer,” she says. “The MegaFormer offers better rangeof motion for all moves. It’s an all-around fitness machine.”

Rosemurgy is also incorporating RealRyder spinning bikes; these high-tech roadsters mimic the real deal, offering steering and leaning that helpapproximate the feel of an actual road.


Clockwise from top: Annabelle Rosemurgy ischeerful but determined; Rosemurgy demonstrateshorse vaulting in her “glory days”; Rosemurgy’sGlendale studio; the fitness guru performing ahandstand on horseback

HOW TO MAKERESOLUTIONSA REALITY


Before opening Equilibrium (eqglendale.com), Rosemurgy taughtProFormer classes at another local studio. She decided to open her own so shecould work in a space that reflects her character and personality –– straight-forward and inspiring. “I wanted to create a place to work out where I wouldwant to work out; someplace that would challenge me but that would also besafe and effective,” she says. “I have a pet peeve about gyms because they canbe distracting. You’re right next to each other working out so you can feelsomeone else’s sweat on you. Nope, not for me. I wanted a place with space.”

Not surprisingly, fitness has been a lifelong pursuit for Rosemurgy. As a kid growing up in Somona, she fell in love with horses even though her family lived nowhere near a farm, ranch or stable; she recalls begging her parents for riding lessons for years, until they relented when she was in fourthgrade. Her instructor suggested she try out for the riding school’s horse vault-ing team (vaulting involves performing gymnastic and dance positions atop a moving horse). She did, and when she turned 10, she started competing on a national level.

It wasn’t just Rosemurgy who loved the ring and spotlight of vaulting ––her younger sister, Lea, took to the sport as well. Even now, Annabelle lovesshowing photos from her “glory days” and shakes her head at her crazy color-ful spandex show outfits. “Do you know who my biggest competitor was? My sister, Lea! Let me tell you how ruthless we were to each other if one of us won and the other took second place –– which happened a lot. We some-times didn’t talk to each other for weeks,” she says with a laugh. “Now she’s my best friend.”

A high point in Rosemurgy’s vaulting career was joining a team of sea-soned vaulters who demonstrated the sport at the 1996 Summer Olympics inAtlanta. At the time, the status of horse vaulting was in question; it was beingconsidered as an official Olympic sport, a position it never attained.

Afterward, Rosemurgy continued to train and compete with peers at localhorse shows and other outdoor events. She still loves horses (she seriouslyconsidered going to veterinary school) and her early memories of training,rehearsing, winning and losing helped lead her to a life dedicated to fitnessand competition.

“I still am competitive, but today my biggest challenger is myself,” she says.“What I learned from my days training I still keep with me today and teach tomy students. There are three key things to be successful: focus, dedication and adesire to make it happen. I like seeing other people succeed and those victoriesjust thrill me. They make me want to strive for the next level.” AM

Perhaps you want to drop that spare tire, conquer your sweet tooth or find a wayoff the exercise plateau. Annabelle Rosemurgy of Glendale’s Equilibrium PilatesStudio offers these tips:

1. “The first thing I tell my clients is to start a food journal. It’s a good snapshotof what you are doing during the day. Write it all down — how much you eat,sleep, eat or drink and what time you did it. You might be thinking everything isokay, but then you realize that three days out of the week you didn’t havebreakfast and you didn’t eat your first meal until 2 p.m. Something isn’t work-ing here.

2. “Make sure you are putting food in your body every three hours. You needthat constant source of energy to keep going.

3. “If you want to break a habit, start small. Don’t say, ‘I’m going to give upmeat, sugar, etc.’ You are setting yourself up for failure. Set yourself up for suc-cess in the long run with realistic goals. Maybe it’s just cutting out soda ––start with whatever is your biggest red flag.

4. “Always carry a snack around, because you’re going to get stuck somewhereand you will need it. I carry a bag of small apples in my car and I love kids’ CliffBars, especially the honey graham ones.

5. “With exercise, I think many people find it hard to take time out for themselves.Be realistic. Make sure your goal is achievable. If you work 14 hours a day,don’t say ‘Oh, I’m going to run five days a week.’ Start exercising on the week-ends, and then work up.

6. “If you’re not an exerciser, give yourself time to find what works for you.Don’t think you have to start Jan. 1. Try a yoga class, Pilates, whatever. See ifyou like it first before you dive into it. Plus remember, as we get older, our bod-ies change and we might need something new to challenge us. Sometimes youneed to shake it up.

7. “For those on an exercise plateau, I suggest some kind of cross-training,doing it with a buddy if possible. Maybe you’ll need to add a yoga class forflexibility, which will help you during your cardio workouts.

8. “Finally, I suggest you track your progress. Sure, we often can have a badday, but look at the overall picture. When you see a bit of movement on thescale, the jeans feeling not as tight as before, that will encourage you to keepit up. Give yourself time to see and live those successes.”

— Brenda Rees

ARROYO ~ JANUARY 2011 ~ 2322 ~ JANUARY 2011 ~ ARROYO

HEALTH AND FITNESS

BRENT FOES’ RACING BIKES, HANDMADE IN PASADENA, HELP SET THE INDUSTRYSTANDARD FOR COMFORT AND QUALITY.

BY NOELA HUESO

LEADEROF THE

When Brent Foes started getting calls from Japan in the middleof the night back in June 1992, he knew he was onto some-thing. The previous summer, his wife’s brother had shown him a picture of the latest downhill mountain bike design, whichfeatured a bit more suspension on it — giving its user a morecomfortable ride over rough terrain. Foes, a third-generationPasadenan who designed and built off-road trucks for Ford andNissan, decided to take the idea a step farther. He set out tomodify his own 26-inch mountain bike by putting much moresuspension on it.

Working in his garage, the trim, goateed Foes, 56, tore apart his bike and adjusted it to allow for 6 inches of wheeltravel — the distance of the suspension’s up-and-down movement — at a time when 2½ inches was the norm in the

adrenaline-charged sport of downhill bike racing. What became his Long Travel System (LTS) was a novel idea that hadits skeptics — “Back then everybody thought I was crazy,” Foes says — but others, like the two guys he encountered

while test riding his new bike in the San Gabriel Mountains, were intrigued. They happened to be doing a test run ofsome bikes, too, for Mountain Bike Action magazine, and they asked if they could take a picture of his new prototype.

Months later, when he starting receiving those calls from Japan, Foes realized that the magazine guys had pub-lished his bike’s photo and his contact information in their buyer’s guide. “I told [the Japanese], ‘Well, I’m not man-

ufacturing bikes, that was my own personal bike,’ but they didn’t quite understand,” Foes says. “They figured, it’s inthe buyer’s guide; they wanted to order some.”

Just like that, the seeds of a new business were sown.The following year, Foes introduced his LTS frames at the Interbike International Bicycle Expo, the largest bike

industry trade show in North America, and was quickly recognized for his innovation. Today, the 6-inch wheel-travel suspension is the industry norm. And thanks to Foes’ resourcefulness, his company, Foes Racing, has become

a leader in the field, setting the standard for quality American-made downhill bikes. “Brent Foes brought his outsider’s perspective to mountain biking early on [with] cutting-edge technology bor-

rowed from off-road racing trucks that’s transformed the thinking on mountain bike suspension,” says JamesHuang, technical editor at Cyclingnews.com and BikeRadar.com. “Nearly 20 years later, it’s funny how closely a lot of

modern bikes now reflect some of those original philosophies. Even to this day, Foes’ bikes still fall at or near the topof many riders’ wish lists.”


A rider soars on Foes’ newHydro bike in Moab, Utah.

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HEALTH AND FITNESS

The company’s seven downhill models — in three different sizes — aremade from a light, aircraft-quality aluminum alloy. His latest and most extremebike, the Hydro, has 8½ inches of wheel travel. “Anything more than that is alittle bit too much,” Foes says of the suspension. “When you start increasing thetravel of a bicycle, it has to be higher off the ground so you don’t lose stabilityand control. If you have 12 inches of travel and you bottom the thing out,you’re going to put your feet right in the ground. The main thing is havinggood control of the wheel, which comes down to a good shock absorber.”

A complete bike kit retails for $4,800, with the frame alone selling for$2,399 to $3,099, depending on which shocks are chosen (the Hydro accommo-dates shocks made by other manufacturers in addition to Foes’ own hi-techversions, made by in-house expert Charlie Curnutt Jr.). Despite the potentialfor sticker shock, Foes says the price is fair. “All the other bikes — most of themare made in Taiwan — are selling for the same price,” he notes. “For theamount of work that goes into these things, we should be selling them for a lotmore, but we try to be competitive and we’re always pushing American-madeproducts. Ninety-nine percent of the companies are selling bikes that are allmass-produced overseas,” he continues. “I’ll never have my bikes made over-seas. I’d just as soon do something else.”

Foes, who has always had a knack for designing and creating things — a col-lapsible camera cart for the motion picture industry is one of his current sideprojects — works in his Sierra Madre Boulevard factory alongside his staff ofeight as they construct every shock, part and frame that go into their bikes, whichare distributed worldwide. His only “child” — his faithful Boxer, Kuma — over-sees the proceedings and sounds the alarm whenever delivery guys approach.

Foes Racing’s other products include a 23-pound cross-country bike, a 26-pound light-duty trail bike with five inches of travel, a more aggressive trailbike with seven inches of travel and the B-29 Bomber, which was designed tomeet the increasing demand for 29-inch wheel bikes. “A larger diameter wheel

is going to go over a bump better than asmaller wheel,” Foes says. He expanded his

bike arsenal further last year to include thePasadena, a responsive lightweight 27-speed

commuter bike that comes in twocolors with either an alu-

minum ($1,799) or carbon($2,199) frame. Custom fin-ishes are also available.

According to Foes,many bike manufacturers


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Downhill bike racing is a sport dominated by young males — the average age isabout 28 to 30 — but young women are hitting the trails, too.

“[Former professional downhill mountain biker] Missy Giove rode for me onone of my teams and we won quite a few national championships with her in2001 and 2002,” Foes says.

What makes a good downhill rider? A good sense of balance is crucial. “Ifyou’re getting on for the first time, you have to slowly work your way up to it.You don’t want to be putting your brakes on going into a corner ’cause you’llslide out,” he says. “The best way is to ride with someone who has already rid-den so they can give you some pointers.” And don’t forget the right safety gear,which must include knee, elbow and head protection.

Though local bikers lost a riding mecca in 2005 when Snow SummitMountain Resort in Big Bear Lake closed its downhill mountain bike racingtrails (due, in part, to a lawsuit from an injured rider), the riding scene hasalways included a bevy of trails cleared by the U.S. Forest Service in the nearbySan Gabriel Mountains. Race organizers, such as Fontana’s Southridge RacingCo., stage a series of events throughout the year, and now there’s talk of a bikepark that might be built by 2012 close to the Ranch at Elizabeth Lake nearValencia. — Noela Hueso

come out with new models of existing bikes every year in an effort to stay com-petitive. Foes Racing doesn’t. “We fine-tune things annually, but we usuallymake some major changes about every three years,” he says. “Customers spenda lot of money on these things. They don’t want to buy something one year andhave it be obsolete the next. Other companies will change things just so thatthey have something different to sell. I’m not into that. If I’m going to make achange, it’s going to be something that’s worth it.”

Of course, the weakened economy has slowed down sales in recent months,but Foes sees brighter days ahead for the business. “A lot of people who have thesebikes actually have more money in their bikes than they have in their cars,” he says.“It’s a form of recreation and exercise. I don’t think people are going to [complete-ly] cut that out [of their budgets]. Business is starting to turn around. We have dis-tributors worldwide. If I was just reliant on the U.S., it might be a differentsituation. Fortunately, there’s always somebody in the world looking for a bike.We’ve got 30 frames going to Indonesia next week.”

Foes Racing bikes (foesracing.com) are sold locally at Pasadena Cyclery,

Velo Bicycles and InCycle.

AM

GO!READY,

SET,

You Are What You EatYou Are What You Eat


HEALTH AND FITNESS

AND A DIET RICH IN PLANT-BASED FOODS IS KEY TO PREVENTING CANCER.

BY BRENDA REES

AND A DIET RICH IN PLANT-BASED FOODS IS KEY TO PREVENTING CANCER.

BY BRENDA REES

ARCADIA MOM JONIE TSUJI WAS STUNNEDWHEN SHE WAS DIAGNOSED WITH BREASTCANCER IN 2009. HER FAMILY HAD NO HIS-TORY OF THE DISEASE AND SHE’D BEENTRYING TO LIVE A HEALTHY LIFESTYLE. “I DIDN’T THINK MY DIET WAS BAD,” SHESAYS. “I ATE FRUITS AND VEGETABLES, LIMITED MY RED MEAT. WHY DID THIS HAPPEN TO ME?”

Tsuji, like many people who survive cancer, decided she needed to changeher diet. After all, it’s one way to wrest control over a body that has been soout-of-control. “To be honest, I don’t know if diet was a part of me gettingcancer, but I wanted to do everything I could to make sure I was on the rightpath,” says the parent of two young boys.

Tsuji bought books on cancer-fighting diets, read up on the Internet aboutthe latest nutritional findings and eventually enrolled in a four-week “HowFoods Fight Cancer” cooking class offered at Pasadena’s Cancer SupportCommunity (formally The Wellness Community). The class was the most eye-opening experience of all, she says, because there she realized that foods —especially plant foods — were the key to not only surviving but also preventingcancer. “What is taught in that class would work for anyone, not just cancer sur-vivors,” she says. “People with high blood pressure, high cholesterol, peoplewho want to prevent diabetes. All of us. It’s smart eating that makes sense.”

Indeed, much of the research on nutrition and cancer centers on plantfoods with phytochemicals, great antioxidants that may foil cancerous growth.The media loves to tout such exotic foods as black rice, purple sweet potatoes

and red açai berries as superfoods that will save us all. But eater, beware.“There are no such things as cancer-fighting foods,” says Shiuan Chen,

director of Tumor Cell Biology at City of Hope in Duarte. “There are foodsyou can eat that can have some effect in preventing or helping patients survivecancer. Foods cannot be used as a drug to treat cancer. Any food that claims totreat cancer…don’t believe it.”

Chen is currently researching three plant-based foods that have beenshown to be effective in keeping cancer growth at bay: grapes, button mush-rooms and red wine. He’s looking closely at these foods because they suppressaromatase (an enzyme involved in the production of estrogen), which canencourage the spread of certain cancers, especially those of the breast andprostate. Mushrooms have long been associated with health; studies in Koreaand China show that people who eat more of the fungus have a lower inci-dence of breast cancer, Chen says. In his lab, Chen purified and concoctedsuperconcentrated versions of mushrooms (1,000 times more potent than atypical one), which were studied to determine whether they could impactprostate cancer in men; results are now being analyzed.

Grapes and red wine are also under the microscope because of their abili-ty to suppress aromatase; in grapes, it’s mainly the seeds that contain the highest concentration of phytochemicals. Again, Chen will be overseeing howsuperconcentrations of these chemicals act on cancerous cells, which may leadto further clinical trials. Chen is also interested in seeing what other researchersare discovering about blueberries, raspberries and pomegranates, but he’squick to note that his studies — or any others — shouldn’t be taken as adviceto eat just one food or, in the case of red wine, to start drinking.



AMBROSIAMakes about 10 cups/servings

½ cup low-fat or fat-free Italian salad dressing1 can (15 ounces) kidney beans, drained and

rinsed, or 1½ cups cooked kidney beans1 can (15 ounces) pinto beans, drained and

rinsed, or 1½ cups cooked pinto beans1 can (15 ounces) black-eyed peas, drained and

rinsed, or 1½ cups cooked peas1 10-ounce package frozen lima beans (prefer-

ably Fordhook lima beans), thawed complete-ly, or 1½ cups cooked lima beans, or 1½cups cooked green soybeans (shellededamame)

1 cup frozen corn, thawed completely, orcooked fresh corn, chilled

1 large red bell pepper, seeded and diced½ medium red onion, diced1 teaspoon salt, or to taste1 teaspoon black pepper, or to taste

Toss all ingredients together. Serve cold or atroom temperature. Stored in a covered contain-er in the refrigerator, leftovers will keep for upto 3 days.

This salad has tons of fiber to help movecarcinogens and excess cholesterol andhormones out of your body, improvingoverall health.

Healthy Eating By The Numbers(Per Serving): Calories: 183 Fat: 3 gramsSaturated fat: .5 gramsCalories from fat: 14.6 percent Cholesterol: 0 milligrams Protein: 9.9 gramsCarbohydrates: 31 gramsSugar: 2.9 gramsFiber: 8 gramsSodium: 539 milligrams Calcium: 43 milligrams Iron: 2.7 milligrams Vitamin C: 36.7 milligrams Beta-carotene: 311 micrograms Vitamin E: .8 milligrams

Makes about 4 cups/servings

2 oranges, peeled and chopped 2 cups pineapple chunks 1 banana, sliced ¼ cup shredded coconut 2 to 4 tablespoons dried cranberries 1 tablespoon orange juice concentrate ½ teaspoon almond extract 1 tablespoon water

Place oranges, pineapple, banana, coconut andcranberries in a medium bowl. In a small bowl,mix orange juice concentrate, almond extract andwater. Pour over fruit and toss to mix. Stored ina covered container in the refrigerator, leftovers(without bananas) will keep for up to 2 days.

This colorful fruit salad can be made up toa day in advance if you add the banana justbefore serving. Fruit-sweetened dessertsnot only satisfy a sweet tooth, but they’refull of healthy antioxidant-rich foods. Thisis one case where you’re better off optingfor dessert.

Healthy Eating By The Numbers (Per Serving):Calories: 188 Fat: 2.4 grams Saturated fat: 1.9 grams Calories from fat: 11.5 percent Cholesterol: 0 milligrams Protein: 1.8 grams Carbohydrates: 43.3 grams Sugar: 35.3 grams Fiber: 3.9 grams Sodium: 17 milligrams Calcium: 49 milligrams Iron: .7 milligrams Vitamin C: 61.5 milligrams Beta-carotene: 88 micrograms Vitamin E: .3 milligrams

EASY BEAN SALAD

Makes 2½ cups (10 servings)

1 cup drained and rinsed canned green peas or 1 cup fresh or frozen green peas

1 ripe avocado½ cup mild salsa1 garlic clove, minced or pressed (about 1 teaspoon)1 green onion, thinly sliced (optional)3 tablespoons fresh lemon juice, or to taste½ teaspoon ground cumin1 tablespoon minced fresh cilantro (optional)¼ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste

1. If using fresh or frozen peas, blanch peas byplacing them in boiling water for 2 minutes tosoften. Drain peas and immediately shock withcold water to prevent further cooking. Place ineither a mixing bowl or food processor.

2. Cut the avocado in half from stem to bottom.Remove the pit and use a spoon to scoop outthe inside. For a chunky guacamole, mash avo-cado and peas together with a potato masheror fork. If a creamy texture is desired, use afood processor.

3. Mix in salsa, garlic, green onion (if using),lemon juice, cumin and cilantro (if using). Addsalt and black pepper to taste. Guacamole isbest when consumed on the same day. To pre-vent leftover guacamole from turning brown,cover it with plastic wrap in the refrigerator; itwill keep for up to one day.

The peas in this guacamole help to lowerthe fat content and are rich in cancer-fight-ing fiber. (Fiber helps your body rid itself ofexcess cholesterol and cancer-causingcompounds, which are otherwise reab-sorbed back into your bloodstream.) Evenwith the peas, this guacamole derives agood portion of its calories from fat.However, the total fat grams and caloriesare still quite low and, when eaten withbaked chips and as part of a low-fat, plant-based diet, overall fat intake will be withinthe recommended range.

Healthy Eating By The Numbers(Per Serving): Calories: 45 Fat: 2.7 gramsSaturated fat: .4 grams Calories from fat: 53.5 percentCholesterol: 0 mg Protein: 1.3 grams Carbohydrates: 4.9 gramsSugar: 1.3 gramsFiber: 2.1 grams Sodium: 227 milligrams Calcium: 12 milligrams Iron: .5 milligrams Vitamin C: .5 milligramsBeta-carotene: 118 micrograms Vitamin E: .5 milligrams

LOW-FAT GUACAMOLEMakes about 2 cups (8 servings)

1 15-ounce can garbanzo beans, or 1½ cups ofcooked garbanzo beans

1 tablespoon tahini (sesame seed butter) 1/4 cup lemon juice 3 green onions, sliced 1 tablespoon pressed or minced garlic (about 3

cloves) 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 cup roasted red peppers, packed in water

If using canned garbanzo beans, drain them,reserving liquid, and rinse beans. Place allingredients, except reserved bean liquid, in foodprocessor or blender and process until smooth.Add reserved bean liquid — or if using cookedbeans, water or vegetable broth — as neededfor a smoother consistency. Stored in a coveredcontainer in the refrigerator, leftovers will keepfor up to three days. Keep whole wheat pita orveggies on hand for a quick meal or snack.

Spread hummus on whole-wheat pita breador serve as a dip for vegetables. This ver-sion is lower in fat than most commercialvarieties, which is important for reducinghormone-related cancer risk and keepingyour immune system operating smoothly.

Healthy Eating By The Numbers (Per Serving):Calories: 80Fat: 2.1 gramsSaturated fat: .3 gramsCalories from fat: 23.3 percentCholesterol: 0 milligramsProtein: 3.9 gramsCarbohydrates: 12.5 gramsSugar: 1.4 gramsFiber: 2.8 gramsSodium: 32 milligramsCalcium: 36 milligramsIron: 1.6 milligramsVitamin C: 23.5 milligramsBeta-carotene: 299 microgramsVitamin E: .4 milligrams

Source: The Survivor’s Handbook: EatingRight for Cancer Survival by Neal D.Barnard, M.D., and Jennifer Reilly, R.D.

ROASTED RED PEPPER HUMMUS

“In general, most people need to diversify and eat more fruits and vegeta-bles,” he says. “Mix it up and know that each one has something powerful in itthat can help keep you healthy.”

Getting people to jump on thefruits-and-veggies bandwagon is thejob of Leah Kurihara, oncology dieti-cian at Huntington Hospital CancerCenter, who for 30 years has shep-herded people through cancer diag-nosis, treatment and aftercare. Shealso counsels people who are fightingthe regret of less-than-healthy eating.“People want to blame their diet fortheir cancer, but honestly, there’s noway to prove that,” she says. “[Peoplesay] ‘I ate this and I got cancer.’ Thatmay not be the case, but diet has aninfluence on you, so let’s get you onbetter terms with food right now.”

Rather than suggest specific can-cer-fighting foods, Kurihara stresses awide range of foods. She notes thatone day a food can be heralded ashelpful but later deemed otherwise.“Look at what we have learned aboutsoy and breast cancer — not the bestthing to be advocating for olderwomen.” (Recent studies have shownthat excessive soy may contribute tobreast cancer in older women; thejury is still out on its effects whenconsumed by children.)

“Basically a cancer-preventiondiet is a healthy diet that can apply toall of us,” Kurihara continues. “Avoidprocessed foods, sugary energy drinksand dense foods. Cut back on redmeat and don’t rely on supplements.There is no evidence that they canprevent cancer.”

Some nutritionists go further,advocating veganism. Among them isKate Oakland, who has been teaching“Foods that Fight Cancer” classesaround Southern California for sixyears. Her course follows guidelineslaid down by the Cancer Project, a pro-gram of Physicians for ResponsibleMedicine based in Washington, D.C.,who advocate that people eat fromfour main food groups: fruits, vegeta-bles, whole grains and legumes andbeans. No dairy or meat because of their fat content; not even seafood, because ofpossible exposure to the neurotoxins known as PCBs.


HEALTH AND FITNESS

—CONTINUED FROM PAGE 26 “The main thing is to get the harmful foods out of your diet and thatmostly means animal protein. We want people to eat plants and starches. Andthink about spices,” says Oakland. “In America, we think spice is just salt and

pepper. There are cinnamon, clovesand turmeric, all with nutritionalvalue and studies showing their pro-tective nature.”

Oakland’s biggest challenge is toclear up the misconceptions about so-called cancer superfoods. “There is somuch misinformation out there andit’s so easy for people to get confused,”she says. “Atkins told us that carbswere bad for us, but that’s simply notthe case. If collard greens and broccolihad councils with marketing dol-lars…I’d be out of business.”

In her class, Oakland offerscooking demonstrations, recipe swapsand even an alternative milk sam-pling which really changes people’sperception of what milk is supposedto taste like. “What I love is whenpeople say, ‘I hate fill-in-the-blank’and then I make something with thatin it, and they discover that, hey, thisis pretty good,” she says citing hereasy bean salad and fruit ambrosia.She also claims that she can create asmoothie with kale — yes, kale —that’s delicious.

For Oakland’s students, includ-ing Tsuji, changing to a new way ofeating can be slow going, but theresults are encouraging. “I dropped alot of weight and I feel so much bet-ter,” she says. Still, there are tempta-tions out there, especially when herfamily goes out to eat and orders tri-tip and macaroni and cheese. “I hadthe most wonderful portobello mush-room burger and years ago I wouldn’thave dreamed of ordering that,” shesays. “Sure, there are days I get frus-trated and I do miss certain foods,but I’m taking care of myself and myfamily. I’m learning to make everybite count.”

The next “How Food Fights Cancer”

class is scheduled for Feb. 9 at the

Pasadena Cancer Support Community

Center, 200 E. Del Mar Blvd. The

class runs from 1:30 to 3:30 p.m. For information and reservations, call Jill Searle at

(626) 796-1083.

AM

A SPECTRUM OF HEALTHY EATINGJoseph Gonzales, a staff dietician for The Cancer Project, recommends peopledaily eat a “Power Plate” of four main food groups: fruits, vegetables, wholegrains and legumes/beans. “Nature is trying to tell us something with foods thathave a deep color like red, orange and green,” he says. “Colorful foods are theright things to eat for cancer prevention.”

In addition to these foods listed above, Gonzales also reminds people not toforget about herbs, spices and nuts. “So much good research has been done aboutthe antioxidant capacity of cloves, oregano and cinnamon, not to mention turmeric,”he says. “Really, anything that will stain your skin is a good bet to include.”

Nuts and seeds are equally important because of their essential fatty acids.But keep intake to a minimum, he warns. “There’s a reason why those shells areso hard to get off,” he explains. “We aren’t supposed to eat that many of them.Just enough of them.”

SPINACH SALAD WITH CITRUS Makes 6 servings

10 ounces chopped fresh spinach1 cup berries or grapes, or 10 strawberries,

sliced1 can (10 ounces) mandarin or clementine

oranges or grapefruit sections, drained andrinsed, or 1 1/3 cups of fresh fruit

1 tablespoon sunflower seeds1 tablespoon unsalted Brazil nuts, chopped¼ cup fat-free raspberry vinaigrette

Toss ingredients with dressing and serve. This deli-cious colorful salad should be eaten immediately.

Brazil nuts provide crunch and selenium —a potent cancer-fighting antioxidant. Justone Brazil nut per day supplies your dailyrequirement of selenium.

Healthy Eating By The Numbers (Per Serving): Calories: 62 Fat: 2 grams fatSaturated fat: .3 grams Calories from fat: 29.4 percentCholesterol: 0 mgProtein: 2.3 gramsCarboyhydrates: 10.1 gramsSugar: 5.4 gramsFiber: 2.4 gramsSodium: 61 milligramsCalcium: 59 milligramsIron: 1.7 milligramsVitamin C: 36.7 milligrams Beta-carotene: 2,746 microgramsVitamin E: 1.7 milligrams

Makes 6 patties/servings

2 tablespoons sesame seeds1 small onion, finely chopped (about ½ cup)1 small carrot, finely chopped (about ½ cup)1 celery stalk, finely chopped (about ½ cup)1 garlic clove, minced or pressed1 can (15 ounces) garbanzo beans, drained and

rinsed, or 1½ cups cooked garbanzo beans½ cup cooked bulgur or brown rice1 tablespoon soy sauce1½ teaspoons curry powder1 teaspoon ground cumin½ teaspoon ground coriander or cardamom1/8 teaspoon cayenne pepper, or to taste½ teaspoon salt¼ cup potato flourVegetable oil spray

1. Toast sesame seeds in a dry skillet until theybegin to pop and become fragrant. Grind in afood processor or blender, then transfer to a mix-ing bowl. Add onion, carrot, celery and garlic.

2. Chop beans in a food processor, using anon/off pulsing action, or by hand using apotato masher. Leave some chunks. Add tovegetable mixture, along with bulgur orbrown rice, soy sauce, curry powder, cumin,coriander, cayenne and salt. Mix thoroughly.

3. Stir in enough potato flour to form stiffdough. Knead for 30 seconds, and then forminto 6 patties.

4. Lightly spray a non-stick skillet with veg-etable oil spray. Cook patties over mediumheat for about 2 minutes until the first side islightly browned, and then flip and cook thesecond side for another 2 minutes until lightlybrowned. Enjoy these burgers hot from theskillet. Stored in a covered container in therefrigerator, leftover Garbanzo Burgers willkeep for up to 3 days.

These tasty golden patties are made withgarbanzo beans, also known as chickpeas.Garbanzo beans have a delicious nutty tasteand texture and are a great source of protein.You can use canned or dried beans for thisrecipe. The advantage of canned is that youcan assemble them quickly if you use a foodprocessor for chopping. Serve the burgerson whole-grain buns with all the fixings.

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Lately I have been accused of being anti-animal because of

my propensity for, and appreciation of, all things meaty. But let

me just state for the record that I am a fan of animals. I have

been a pet owner all my life and am currently the slave of two

huge and happy dogs. Just because I like the taste of meat

does not mean I hate animals. I love animals. Sure, I can’t help

imagining how they might taste and how they could best be

prepared, but doesn't everyone do that? An animal's cuteness

does not prevent me from also enjoying it on my fork. There is

no Disney artist alive who can render an animal so cute that I

would not like to see it braised in white wine.Case in point: bunnies.

Yes, bunnies are very cute, but they can also be mean. They’re wild animals,

for heaven’s sake. People started keeping them as pets during the Industrial

Revolution because they wanted a reminder of their rural roots when they moved

into the cities. A little furry piece of nature in a cage filled the bill. I can only

assume the rabbits still resent us for this.

I admit that I am guilty of rabbit husbandry. As a kid I had a rabbit named

Shoey. (Because it was the same color as a pair of my shoes. Don’t judge me.)

That damn beast bit hard and liked to dig. It tried to escape several times and,

thankfully, finally got away with it. Shoey was replaced by Sandy. (Yes, he was the

color of sand. I was 6, so cut me some slack.) Sandy got ill and apparently was

placed in an oxygen tent by the vet. This treatment was a success and, full of new

vim and vigor, Sandy staged his escape from the vet in the middle of the night and

ran off into the hills to be with his rabbit relatives. I was always proud of that rab-

bit, until a couple years ago, when I learned the horrible truth. (Moms are liars.)

In college, my roommate had a pet rabbit she trained to use the toilet. This

was great at parties, but sadly the creature liked to chew on phone cords (yes,

kids, in the olden days phones had cords), which made it hard to call home to ask

for more money.

Nowadays I live near a lot of open space, and I frequently see little cottontails

hopping away from me on my morning run. I think of them not as rabbits, but as

coyote chow. There are hundreds of them, and I am confident that if coyotes ever

disappeared, we would be deluged. Once in a while, in the middle of the night, the

neighborhood coyotes join together in a chorus of high-pitched howling. I imagine

them coming down the street in a pack, like the Jets, facing off with the bunny

Sharks in a woodsy rumble for turf.

Rabbit overpopulation is a serious problem in Australia, where there are no

coyotes or other natural predators. Severe erosion and the loss of plant species

are a direct result of the bunnies eating everything. (Crikey!) The University of

Victoria in British Columbia has a rabbit problem too. They have so many rabbits

that the school started to trap and euthanize them because they were a tripping

danger. Activists successfully stopped the practice, and now the school is trap-

KITCHENCONFESSIONS

WascallyWabbitDON'T GET HOPPIN' MAD IF A RABBIT CHEWS THROUGHYOUR PHONE CORD; GET EVEN WITH THIS DELICIOUSSOLUTION TO ALL YOUR BUNNY WOES.

BY LESLIE BILDERBACK | PHOTOS BY TERI LYN FISHER



KITCHENCONFESSIONS

ping, neutering and relocating them to wildlife sanctuaries. (Your tuition dollars at

work.) Some ingenious students (the ones that I would be hanging out with) have

apparently taken to trapping and eating the bunnies, for which I give kudos. It sure

beats my college diet of top ramen, soft-serve FroYo and generic light beer.

If you are inclined to hunt and eat wild rabbits (which you can legally do all

year in California), you'll be happy to learn that The Joy of Cooking has handy dia-

grams and detailed instructions for gutting, skinning and cooking rabbits and

hares, with delightful passages such as “don gloves to avoid possible tularemia

infection.” Thanks for the tip, Rombauers!

Rabbit is considered game meat, as is everything that was once wild and tra-

ditionally hunted. In classic rabbit dishes you will find much marinating and slow,

moist cooking. This tenderizes the tough wild meat and leaches out some of the

gaminess. But today’s rabbits are farmed for consumption and are much milder in

flavor. (Wild rabbits are constantly hopping around, so their muscles are more

developed and therefore a bit tougher. Farmed rabbits just sit around all day

watching TV and updating their Facebook status: “Don't worry, be hoppy.”)

Rabbits are available from better butchers as fryers (young bunnies, under 12

weeks old and about 1 to 3 pounds) and roasters (any rabbit older and larger). The

young fryers are tender and can be cooked just as you would a chicken (grilled,

fried, sautéed or baked). The older roasters will benefit from the more traditional

rabbit-cooking methods of marinating and braising or stewing. When purchasing a

rabbit, you’ll have to buy a whole one. Butchers don’t split hares.

Mr. McGregor, Peter Rabbit's foil, had the right idea. It’s time to stop thinking of

rabbits as cute and furry and start thinking of them as dinner. They are far from snug-

gly. They are menacing. Okay, Thumper was cute, but he was the only one. Bugs was

overly aggressive, Roger Rabbit was annoying and Winnie the Pooh’s Rabbit was intol-

erant and rude. Harvey sent poor Jimmy Stewart to the loony bin, and there was that

rabbit that attacked President Carter. If you read books in the 1970s you know that

Watership Down is documented proof of the cruel and devious nature of bunnies. And

let’s not forget the Playboy bunny. What does that tell you about rabbits? Cute, indeed!

You know, carrots are pretty cute too, but there are not many people who

would refuse crudités on the basis of looks. Fire up the oven, boys. The bunnies

are going down!

Leslie Bilderback is a certified master baker and chef, a cookbook author and lead

pastry instructor at École de Cuisine in Pasadena. A South Pasadena resident,

Bilderback teaches her techniques online at culinarymasterclass.com.

AM

LAPIN À LA CHASSEUR(HUNTER’S RABBIT)INGREDIENTS

METHOD1. Combine rabbit and wine in a Ziploc bag and marinate in the refrigerator for 8 to

24 hours. (The longer, the better.) Place dried mushrooms in a small bowl,cover with cold water and set aside to soak as well.

2. Rinse marinated rabbit and pat dry. Discard marinade. Combine flour, salt andpepper, and dredge rabbit pieces, coating thoroughly. Heat butter and oil in alarge, high-sided skillet over high heat. Add rabbit pieces and brown on allsides. Adjust heat as necessary to keep from burning. Remove browned rabbitand set aside.

3. Add shallots to the hot skillet and cook, stirring, until golden. Add criminimushrooms, salt and pepper, and cook, stirring until they begin to brown. Addremaining wine, thyme and dried mushrooms and their water; stir, scraping thebottom of the pan to release any cooked-on bits. Return rabbit to pan and bringliquid to a boil. (Liquid should cover rabbit halfway. Add water if more liquid isneeded.) Reduce heat to a very low simmer, cover tightly and cook (braise) for1 hour. Check periodically to keep temperature low and ensure liquid has notall evaporated.

4. Rabbit is ready when meat is tender and falls easily off the bone. Serve over riceor noodles with roasted carrots and crusty French bread.

INGREDIENTS

METHOD1. Combine rabbit and wine in a Ziploc bag and marinate in the refrigerator for 8 to

24 hours. (The longer, the better.) Place dried mushrooms in a small bowl,cover with cold water and set aside to soak as well.

2. Rinse marinated rabbit and pat dry. Discard marinade. Combine flour, salt andpepper, and dredge rabbit pieces, coating thoroughly. Heat butter and oil in alarge, high-sided skillet over high heat. Add rabbit pieces and brown on allsides. Adjust heat as necessary to keep from burning. Remove browned rabbitand set aside.

3. Add shallots to the hot skillet and cook, stirring, until golden. Add criminimushrooms, salt and pepper, and cook, stirring until they begin to brown. Addremaining wine, thyme and dried mushrooms and their water; stir, scraping thebottom of the pan to release any cooked-on bits. Return rabbit to pan and bringliquid to a boil. (Liquid should cover rabbit halfway. Add water if more liquid isneeded.) Reduce heat to a very low simmer, cover tightly and cook (braise) for1 hour. Check periodically to keep temperature low and ensure liquid has notall evaporated.

4. Rabbit is ready when meat is tender and falls easily off the bone. Serve over riceor noodles with roasted carrots and crusty French bread.


1 large rabbit or hare, cut in pieces2 cups dry white wine¼ cup dried porcini mushrooms½ cup all-purpose flour 1 teaspoon kosher salt½ teaspoon black pepper2 tablespoons unsalted butter

2 tablespoons olive oil3 shallots, chopped2 cups crimini mushrooms, quarteredKosher salt and pepper, to taste2 additional cups white wine2 sprigs fresh thyme

1 large rabbit or hare, cut in pieces2 cups dry white wine¼ cup dried porcini mushrooms½ cup all-purpose flour 1 teaspoon kosher salt½ teaspoon black pepper2 tablespoons unsalted butter

2 tablespoons olive oil3 shallots, chopped2 cups crimini mushrooms, quarteredKosher salt and pepper, to taste2 additional cups white wine2 sprigs fresh thyme


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“Protected or Landmark homes warrant special attention,” adds Nott. “We match

the home’s exterior appearance as much as possible. But, on the inside, we address

people’s changing needs of today. Most people want a historic home with a high tech

interior, including large kitchens, baths and closets.”

HartmanBaldwin likens the process to restoring a priceless and precious work

of art. “It is absolutely critical to understand the original author’s intent,” Rodriguez

insists. “For example, before we began a major restoration of the Greene and

Greene home in Claremont last year, we scoured every book and drawing we

could get our hands on that discussed Greene and Greene homes. Any time you

are integrating modern day amenities into a

vintage home, you are balancing preservation

theory with practical modern technological

needs. As with everything, it’s a balance.”

And where does the ‘green’ movement fit

into this balance? Sometimes uneasily, archi-

tects admit.

“Clients ask for green building but when

they get the added cost they tell us to just

go with what works,” says Nott. “The green

movement can only survive on government

subsides. Therefore building green is an indi-

rect tax on those who choose not to build

green. The good news for the environment is

that buildings are always becoming more

efficient. Efficiencies in heating and cooling and lighting are always improving.

Reflective roofs are the new hot item. They can keep your home much cooler in

the summers.”

For Houston, re-use of resources and ongoing research about new materials often

play a key role in the design process. “We have LEED-certified consultants, and we’re

always concerned about ecological footprint,” Houston says. “We look for a proper

balance of glazes, insulation, thermal mass materials, concrete floors, passive and

solar heating and cooling.”

“There are many great recycling programs around now, much more than there

were 10 years ago,” Coane adds. “Not only are there great opportunities in demolition

programs now, that recycle so much more material than they used to, but these pro-

grams also offer impressive tax incentives for the clients.”

Nor do those of us who own an upscale vintage home need to feel left out. “All it

takes to ‘green’ architecturally significant homes is some foresight, architectural sensi-

tivity and a balance of preservation and innovative measures that dramatically

improve the comfort, health and energy-efficiency of the home,” says Rodriguez.




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In fact, architecture’s marriage with technology will continue to thrive, Nott predicts.

“Architects need to be protagonists by nature to think outside the box. When they

stop looking outside the box the art of architecture stops,” he says.

Nott cites Frank Lloyd Wright as a shining example of this fearless quest to take a

step yet further into the new and unknown. “Wright was a protagonist who still pro-

duced revolutionary architecture well into his 80’s,” Nott explains. “Many historians

believe the author Ayn Rand modeled Howard Roark, the architect/hero in her best-

seller ‘The Fountainhead’, after Wright. I don’t know whether that’s true or not, but I

do know that I agree with Roark when he says this: ‘Show me your achievement –

and the knowledge will give me strength for mine.’ ■

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THE FIRST TIME I CAME TO THE LANGHAM HUNTINGTON,PASADENA WAS IN LATE 2008. MY DINNER DATE AND IPULLED UP OUTSIDE A MAGNIFICENT BUILDING ON OAKKNOLL ROAD. “THIS LOOKS LIKE IT,” HE SAID. WE PEEREDOUT OF THE CAR WINDOW LOOKING FOR AN ENTRANCE. ITDAWNED ON US AFTER A FEW MINUTES THAT WE WERELOITERING OUTSIDE ONE OF THE GRAND OLD PATRICIANMANSIONS IN THE VICINITY OF THE LANGHAM. SENSINGTHAT A CALL TO ARMED GUARDS WAS PROBABLY ONLYMOMENTS AWAY, HE FIRED UP THE MERCEDES BIO-DIESELAND HIT THE GAS, LEAVING THE FAMILIAR SMELL OF OLDCOOKING OIL TO MINGLE WITH THE AUTUMNAL FIREPLACESMOKE OF THE WELL-TO-DO.

When we got to the real Langham, we had

a table inside the kitchen, a prep table where we

enjoyed an incredibly memorable meal in the

capable hands of the charismatic Chef Craig

Strong. Strong managed to garner a Michelin

star for The Dining Room during his tenure,

before moving on to Studio at the Montage

Laguna Beach. After Strong, Michael Voltaggio took up the knives, and during his

one-year stint won Bravo TV’s Top Chef: Las Vegas. Voltaggio had come from the

kitchen at L.A.’s Bazaar, and his bold, irreverent cuisine seemed somewhat at odds

with the sedate ambiance of The Dining Room at The Langham. Voltaggio left in

July and is in the process of setting up his own restaurant in West Hollywood.

The Dining Room has itself gone through an intriguing metamorphosis, and

under the new chef de cuisine, David Féau, has emerged as The Royce, named

after The Huntington Hotel’s erstwhile owner-manager, Stephen W. Royce. Gone is

the country club atmosphere, and in its place is a restaurant that wouldn’t look out

of place in New York or London’s Mayfair. There’s a lot of white — walls, furniture,

teeth. There are also a lot of shiny surfaces, with a polished chrome trim on shiny

glass walls surrounding two wine rooms. It could look terribly dated, but Atlanta-

based restaurant design firm The Johnson Studio has pulled it off very well, and the

effect is quite stunning. It’s polished, refined, elegant and actually very comfortable.

PHOT

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The RoyceThe Langham Huntington, Pasadena 1401 S. Oak Knoll Ave.Pasadena (626) 585-6218roycela.com

Tuesday through Saturday, 6 to 9:30 p.m.

The Royce Takes a BowWITH CHEF DAVID FÉAU AT THE HELM,THE LANGHAM HUNTINGTON,PASADENA’S NEWLY REJUVENATEDRESTAURANT IS STILL A DESTINATION. BY BRADLEY TUCK

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The lighting is brighter than one might prefer while eating dinner, but it actually

makes the place feel fresh and relaxed. There’s no need to ask for a flashlight to

better see the menu here, a real peeve of mine.

Chef Féau has an impressive resumé, and while the décor has lept forward in

its chicness quotient, his selection in some ways harkens back to the style of Craig

Strong. In a recent interview, he said of his cooking, “It’s straightforward flavor. There

is no molecular. Molecular is over.” Féau came from The Patina Group, and before

that he’d cooked at Lutèce in New York and its Vegas incarnation; he also worked

under Guy Savoy in Paris. So it’s no surprise that an amuse bouche that came out

first consisted of a small glass of artichoke soup, one of Savoy’s most famous dish-

es and quite possibly one of the most delicious things I’ve ever tasted. Alongside it

was a tiny skewer with a small cube of foie gras and a grape. I asked to try a suit-

able wine and was given a Demeter Zoltan “Szerelem” Dry Furmint, Tokaji, 2007. It

was a perfect match, with the minerality of the Hungarian wine balancing the sweet-

ness and richness of the foie gras. Artichoke makes any wine paired with it taste

sweeter, so it’s a tough match. This was a consummate pairing.

My fellow diner and I opted for The Royce Menu Tasting. It’s five courses and

$85, without wine pairings. Paired with wines, it’s $135.

The first course was tuna belly with argan oil ravigote, green apple and a 62°

quail egg. Argan oil is something you certainly don’t see on a lot of menus. It has a

distinctive flavor, nutty. Primarily it pops up in Moroccan cuisine, where it is used as

a dressing or as a dip for breads. The quail egg in this case had been cooked sous

vide at a low temperature, so that the yolk just held together until popped with a

fork to coat the tuna belly. It was a little like a very delicate steak tartare, though the

tuna was in a little cube and not chopped up. Good start.

The next item on the menu was a lobster with pomegranate, but for some rea-

son an item on the California Garden Menu Tasting was substituted: porcini and

chestnut casserole “au four” with parsley and Kosui pear. Clearly a paean to autum-

nal produce, the oven-baked porcini and chestnuts were not as robust in flavor as

one might expect. I was a little confused and felt that it might have been more suc-

cessful had the nuts been puréed. They were a little tough to swallow. But maybe I

just didn’t get it. (Or maybe I need new dentures.) The broth in which they bathed

was earthy and fragrant, though, as a porcini broth should be.

The Chatham cod, squid ink spaghetti, autumn greens with romano squash and

citrus dashi broth more than made up for matters. The fish was as one should expect,

perfectly flaky and flavorful, and it contrasted beautifully with the blob of squash purée

lurking in that tangy broth. I used to work in a fish shop where we sold dried bonito, so

I could smell the bonito flakes in the broth. It took me back more than 20 years. That’s

not something that often happens with a bowl of broth. A small piece of seared New

York steak was next, with a sweet spiny lobster tail, braised scarlet turnips and marrow

bone. Quite flawless. I smeared the marrow on the steak morsels, and everything dis-

solved on my tongue. Maybe the teeth could just be removed? If all my food were this

tender, it would certainly be an option. This course was paired with an incredibly fra-

grant 2004 Rioja, “JME” Bodegas Muriel. Plummy fruit, lively and young.

A trio of petit fours arrived, and I thought perhaps that was dessert, so I was feel-

ing somewhat disgruntled. But a moment later, under my nose was a “variation of

chocolate textures.” “Wow” moments are few and far between when dining, if one is

realistic. But here was a chocolate sorbet of such dark intensity, it was almost over-

powering. It came with some dessicated chocolate of a lower cacao content, so a

touch sweeter, and a chocolate “spaghetti” that was almost citrus-tangy. This was like

the cannon shots at the end of the 1812 Overture. My dining companion had a similar

revelation with a ball of molten chocolate that had been dropped into liquid nitrogen

and frozen to a crisp. Maybe Voltaggio left a gadget or two behind when he moved

out? The dessert was paired with a lovely soft, sweet Banyuls, Domaine du Mas Blanc.

The wine’s cherry notes turned the chocolate into a sensory Black Forest gâteau.

The Royce is definitely a destination restaurant. Nobody is going to stumble

in off the street, that’s for sure. But it’s proof that in life, sometimes it isn’t about

the journey. AM


TOP: The Royce’slight new spaceBOTTOM: Cod citrus

DINING

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CUISINEArgentina is world famous for its cuisine, and MalbecArgentinean Bistro brings that cuisine to Pasadena withtheir homemade salads, pastas, fish and an abundantselection of their signature free range meats prepared on awood-fire grill.

DINERS’ FAVORITES1. Empanadas ($5.95)2. Canelones de Pollo y Portobello ($14.95)3. Gran Brochette Argentina ($28.95)

VIBEElegant, yet casual, Malbec offers the perfect dining experi-ence. From its warm and inviting lighting, to its rustic, yetcharming decor, you'll feel the essence of the Argentineanpampa, while dining in a modern atmosphere.

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CUISINEOur Jamaican fare is fusion of traditional and modern culi-nary techniques that creates a blend of Caribbean flavorswith sophisticated flair. Our dishes are full of fresh andunique ingredients that will leave your taste buds dreamingof exotic island escapades.

DINERS’ FAVORITES1. Coconut Rum Shrimp ($19)2. Jerk Chicken ($16)3. Caribbean Crab Cakes ($9)

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Out of the Ordinary Dining – Way OutPARTY PALACE FOR DIM-SUMMERS AND THE DISCRIMINATING BY DAN O’HERON

Not only do they serve elaborately prepared, golden roasted and audibly crackling Pekingduck, but the menu includes baked live crab in a satiny wrap of lotus lily leaf, plus expen-sive delicacies like braised shark fin’s soup — a protein-rich bowl so popular and tasty thatthe shark becomes more an endangered species than the tropical swimmer.

And for the centerpiece of a banquet in a private room, a party-giver might order a full-bodied roast pig with garland of flowers circling its head.

Indeed, Lunasia is a unique place where guests can procure all the positive food indul-gences that discriminating Chinese tastes can imagine. And the ambiance is avidly enjoyedby the fussiest people

In fact, by request, a host, velvet mallet in hand, will hammer a gong to announce aparty’s entrance to a capacious dining room, which presents a crisp contrast of golden dec-oration against white linen. The gong’s sound, even after ceasing its throb, should rever-

berate in the imagination and enhance the atmospherebeing conjured – that of dining in an emperor’s house.

While the scene of that laurelled pig in a banquet roommight give dining room guests grandiose ideas, many willbegin their own royal feasts — or dine completely andsumptuously — on Lunasia’s classic dim sum. The cere-mony includes a splendid array of steamed, baked, deep-fried, sauteed or poached knickknack noshes of

everything from dumplings to duck tongues, plus desserts like exquisitely rich, custardy"durian" cake.

They don’t push dim sum carts around this room waiting for someone to "clap" for alook-see. Instead, as in a modern palace, after guests list their preferences on an order form,waiters swiftly bring items directly from kitchen to table. In this way, nothing sits on a cart,losing its fresh flavor and warmth. ■

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Altadena StablesAltadena Stables is a full-service facility and offers a safe and friendly environment for yourriding enjoyment. Boarded horses are attended to 24/7 by experienced caretakers who liveon the property. The location is next to the Arroyo and its beautiful forest trails. Instructionis provided on reliable stable horses by two professional horsewomen and trainers, whooffer lessons, camps, clinics and groups for riders of all ages and skill levels. altadenasta-bles.blogspot.com

Drucker School of ManagementThe Drucker School of Management in Claremont offers a world-class graduate manage-ment education through our MBA, Executive MBA, Financial Engineering, and ArtsManagement degree programs. Our programs infuse Peter Drucker’s principle of manage-ment as a liberal art along with our core strengths in strategy and leadership. We offer indi-vidualized, flexible course scheduling, an innovative curriculum focusing on values-basedmanagement, and the opportunity to learn from world-renowned faculty. To learn more, visitus at drucker.cgu.edu.

EDUCATION&ENRICHMENT


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EDUCATION&ENRICHMENT—CONTINUED FROM PAGE 43

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High Point AcademySummer is particularly exciting because of the wide range of classes this year. We will beoffering a number of enrichment classes including mock trial, woodworking, water games,computer games, movie making, and cinematography. Sports include golf, bowling, bas-ketball and volleyball. Arts and crafts will include painting, jewelry making, and mini-soldierpainting. We have expanded the options for incoming kindergarteners this summer as well.Call (626) 798-8989 or visit highpointacademy.org.

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Pasadena WaldorfWe strive to educate each child to embrace the wonder and challenge of the world whileachieving academic proficiency. Nurturing the imagination and engaging the intellect.Children at Pasadena Waldorf School learn to approach the world both creatively and ana-lytically. Integrating the visual, textural, and performing arts, Waldorf education activatesthe senses and stimulates deeper learning. Igniting a life-long love of learning. Preschoolthrough Grade 8 on a historic wooded campus in Altadena. 209 E. Mariposa St., Altadena626-794-9564

Renaissance AcademyRenaissance Academy is located in La Canada. We are fully accredited by WASC. We pro-vide a safe and loving environment where children can grow into self-reliant, competentindividuals. We create a customized educational program that embraces the child’s owngoals. We give them ONE ON ONE attention and guide them through their education.Students learn study skills that ensure they can learn anything they desire enabling themto be successful individuals contributing to a better society. renaissanceacademy.com

San Marino AcademyWith very little advertising and news about the academy traveling primarily through “word-of-mouth,” San Marino Academy has quietly become known as one of the most wellestablished tutoring centers in the San Gabriel Valley. We offer English, math, science andAP courses. We have a great history of teachers and staff members who offer the bestassistance to our customers. Come by with friends and family and receive more informa-tion of what our academy offers! (626) 432-6668 ■

HEALTH & BEAUTY

CHRISTINE WON, M.D.What is Concierge Medicine? It’s a type ofpractice that allows you to spend 30 minutesfor office visits (rather than 8 minutes in a tra-ditional practice). You’ll be treated like a per-son instead of a number. We’ll focus on pre-ventive care to maintain your good healththrough a comprehensive annual physicalthat includes extensive blood tests, EKG,metabolic test and much more. Call us forinfo and how to join at (626) 793-8455.

DR. MARILYN MEHLMAUER Having smooth, youthful skin is the first step tofeeling great about your appearance. Dr. MarilynMehlmauer offers a wide variety of solutions forany problem areas on your face. Whether youhave lines, wrinkles or acne, we have a remedyto restore the elasticity and refine the appear-ance of your skin. Visit us and explore our facialrejuvenation treatment options. Call and sched-ule your consultation today, (626) 585-9474.

ARCHITECTS

JAMES COANE & ASSOCIATESSince 1994, James V. Coane, has specialized in:custom residences, estates, historic renovationsand expansions, residential and apartment inte-riors, multi-family residential, corporate interiors,retail and small commercial building design.American Institute of Architects award winners,and named Best Architect by Pasadena Weekly,their projects have been in Architectural Digestand other magazines and used as locations forfilming and fashion shoots. Well-versed in histor-ical and modern architecture and design andknown for attention to detail on all projects. Visitjvca.com or call (626) 584-6922.

HARTMANBALDWIN DESIGN/BUILDHartmanBaldwin Design/Build is a fully inte-grated Architecture, Construction and InteriorDesign Company specializing in upscaleremodels, additions, historic restorations andnew custom homes for highly discerning indi-viduals that are passionate about their homeand lifestyle. We pride ourselves in being cho-sen by clients who look for a full service firmthat will provide them with outstanding designservices, cutting-edge materials and products,quality construction that is sustainable andenergy-efficient, as well as a relationship thatgoes beyond the duration of a project. Call626.486.0510 to schedule your complimentarydesign consultation. HartmanBaldwin.com.

MARK HOUSTON ASSOCIATES, INC. Mark Houston Associates Inc. provides resi-dential planning and design services in SanGabriel Valley, San Fernando Valley, LosAngeles and surrounding areas. With MarkHouston Associates Inc. you are an integralpart of the design process. We work with youto create a residential environment thatexpresses your personality, values and vision.This collaboration begins with discerning yourneeds and flows through to the completion ofconstruction. Call (626) 357-7858

NOTT & ASSOCIATES The “Design/Build” team of Tom and JeffreyNott specializes in custom homes in

Pasadena. Tom Nott received his Bachelor ofArchitecture at USC, and has worked fordecades on major projects. His work includesprojects including for the 1984 Los AngelesOlympics, the L.A.Subway and countlesscommercial parks. Jeff began in the field atage 12, attended UCLA and UCSB and hasbuilt custom homes with distinguished design-ers in Beverly Hills and Bel-Air. Together theyhave completed over 130 projects in SouthPasadena alone. Nott and Associates providescomplete design through construction servic-es, fulfilling your vision and appreciating yourbudget. Visit NOTTASSOCIATES.com or call(626) 403-0844.

BUILDERS & REMODELERS

DAN MIKOLASKOCONSTRUCTION (DMC)A family owned & operated company and amember of the BBB. We are committed tomaking your home improvement dreams areality. Remodeling your home is one of themost important decisions you will make. Wemaintain a standard of excellence in ourworkmanship, customer service and profes-sionalism. We guarantee that we will do thejob right the first time and we won't be satis-fied until you're satisfied. Visit our website atdmchomeimprovements.com (626)338-0244

ROMANI CONSTRUCTION& DEVELOPMENTWhether your dream home is traditional or mod-ern, a mansion or a cottage, RomaniConstruction will work with you from design tocompletion. Since 1984, Jim Romani hasworked to create a reputation of excellence inbuilding custom homes, with the added per-sonal touch of being on-site daily to ensure asmooth process. Call for a complimentary con-sultation or brochure (626) 442-2292, find us onfacebook, or visit romaniconstruction.com

INTERIOR DESIGNERS

CYNTHIA BENNETT Cynthia Bennett & Associates has been acelebrated design and build firm for almost30 years. They specialize in innovativekitchen and bath design, general construc-tion, historical renovation, project manage-ment and interior design. With all areas ofresidential design and construction beingtaken care of by Cynthia Bennett andAssociates, Inc., each detail will be thoughtof and coordinated. Call for a consultation at(626) 799-9701.

INTERIOR SPACES

AMERICAN WINDOW COMPANYSince 1999, American Window Company hassupplied builders, general contractors andhomeowners with a wide variety of door andwindow options. We can enhance the currentstyle of your home or help you create anentirely new look. We offer the very best man-ufacturers’ products. They are beautiful, effi-cient, affordable, dependable and long-last-ing. We want to be the door and windowreplacement supplier for the life of yourhome. 803 N. Glendora Blvd.,in Covina. 909-967-4043 americanwindowcompany.com

MAUDE WOODSStepping into Maude Woods: Artful Living,shoppers may feel they’ve entered some-one’s beautiful home. Owner Carrie Davichmixes new upscale furnishings with vintageand renovated second-hand treasures.Within this “home” shoppers can find aunique hostess gift for $25, a $5,000 tableand a variety of beautiful items in between. 55E. Holly St., Pasadena. Call (626) 577-3400 orvisit maudewoods.com

MODERN LIGHTINGModern Lighting has been serving SouthernCalifornia's lighting needs since 1946. With alltypes of fixtures in every price range, you’llfind what you want. If not, we do customdesign. We have stocks of light bulbs to com-pliment your fixture and we continually watchthe marketplace for the best buys. Our staffhas decades of lighting experience.. Feel freeto contact us if our service is what you arelooking for: call (626) 286-3262.

MORTGAGE LENDERS

WELLS FARGOThe Patsy Grant Team at Wells Fargo HomeFinancing meets your needs. Because yourhome is one of your biggest investments, it'simportant to ensure that your mortgage fitsyou. This is our specialty — helping you findmortgage solutions that meet your current sit-uation while complementing your long-termfinancial goals. We will help you determinewhat mortgage options work for you, guideyou through the loan process and answeryour questions. Patsy: (626) 577-3721; Jim:(626) 577-3703

OUTDOOR LIVING

GARDEN VIEW LANDSCAPESpecializing in landscaping, nurseries andpools, Garden View Inc. can take you from adesign idea to a finished, detail-oriented gar-den. Garden View & their clientele are recipi-ents of 60 awards from the CaliforniaLandscape Contractors Association. Theintent of the company is to provide high-qual-ity interrelated outdoor services. The synergybetween having their own designer/projectmanagers, in-house crews, their own largenursery, and being a licensed pool builder pro-vides for efficiency, competitive pricing, quali-ty and schedule control. Call (626) 303-4043.

MOTHER MAGNOLIAA private residential landscape design andconstruction firm operating here since 1999,Mother Magnolia’s passion is creating an out-door space for you to enjoy. Your outdoorspace should be your refuge, a place withpower to rejuvenate. Our reliable and dedi-cated in-house designers, experiencedmasons, irrigation specialists, and landscapetechnicians will make your landscape vision areality. Or, if you have a design prepared, wewill provide construction bids. Fully bondedand insured, 3-time winner of HGTV’s“Landscaper’s Challenge,” and a member ofthe California Landscape Contractors’Association, Angie's List, and the BetterBusiness Bureau. Call (626) 296-2617, or visitmothermagnolia.com.

TEAK WAREHOUSEToday’s hottest outdoor trend is the outdoor liv-ing room ... a favorite for hotels & resorts foryears and now available for residential settings.Why go to an expensive resort for the weekendwhen you can turn your back yard into one?Invest in something that will bring comfort andstyle for the long run! Teak Warehouse boastsover 16 varied collections of deep seating,offering teak and wicker at the best prices inCalifornia. 133 E. Maple Ave., Monrovia. Call(626) 305-8325 or visit teakwarehouse.com

REAL ESTATE

LIN VLACICH-SOTHEBY’S Lin Vlacich of Sotheby’s, a 25-year veteran inthe real estate profession, is known for herreputation and success as a leader in the SanGabriel Valley brokerage community, as wellas for high professional ethics, superior nego-tiating skills, innovative marketing plans andextensive knowledge of real estate sales.Committed to excellence in representing buy-ers and sellers throughout Pasadena, SanMarino, South Pasadena and the surroundingcommunities. Call (626) 688-6464 or (626)396-3975 or email [email protected]

JEWELRY, ARTS AND ANTIQUES

ARNOLD’S FINE JEWELRYCelebrating their 100th year in Pasadena areinviting shoppers to help blow out the birth-day candles. On Dec. 10 from 5:00 – 7:00p.m., third generation gemologist and jewelrydesign expert Bruce Arnold and his knowl-edgeable staff will be raffling off a string of100 Pearls, one for each year in the crowncity. Entries may be taken in the store startingNov. 2 through Dec. 10. One per householdonly. Wine and hors d’oeuvres will be served.350 Lake Ave., Pasadena. (626) 795-8647arnoldsfinejewelry.com.

FANCY THAT!Fancy That’s! window displays “I rememberthat!” and the fabulous Winter Wonderlandmade for an exciting, one-of-a-kind holidayshopping experience. Owners Paula and JimEnglish have more surprises planned for2011 so be sure to stop by often as theywork their magic – for gifts, home accentsand unique seasonal décor this is the shop-ping destination. Fancy That! 2575 and 2537Mission St. San Marino 626 403 2577 –Monday–Friday 10 ‘til 6 and Saturday 10 ‘til 5fancythat.us.com

JOHN MORAN AUCTIONEERSA full-service auction house for over 40 years,John Moran Auctioneers is internationally rec-ognized as a leader in sales of exceptionalantiques, fine art, jewelry and eclectic estateitems. In addition to monthly Estate Auctions,Moran’s conducts tri-annual California andAmerican Art auctions featuring top 19th and20th century Impressionist and Westernartists. Clients value Moran’s for expertise anddedication to top-quality personalized service.For information about consigning, purchasingat auction, estate services, appraisals, andfree walk-in Valuation Days, please call (626)793-1833 or visit johnmoran.com.

RESOURCE GUIDEARROYO



MAESTRO MESTER BACK WITH MOZARTJan. 8 — Jorge Mester, music director of the LouisvilleSymphony and Naples Philharmonic and former music direc-tor of the Pasadena Symphony, returns to town for one nightto conduct the Pasadena Master Chorale’s 7:30 p.m. per-formance of “Life of Mozart” at the First CongregationalChurch. This intimate musical and theatrical celebration ofMozart, developed and staged by chorale Artistic DirectorJeffrey Bernstein, features his Requiem and two works from

the last year of his life: the overture from La Clemenza di Tito and “Ave Verum Corpus.”Actor Dan Selon will read excerpts from Mozart’s letters and writings. Tickets cost $25.The First Congregational Church is located at 464 E. Walnut St., Pasadena. Call (626)208-0009 for information. Tickets are available at pasadenamasterchorale.org, fromchorale members and at the door.

ETHNIC HISTORY AND TAXINGEXHIBITION AT THE HUNTINGTONThe Huntington Library, Art Collections and BotanicalGardens offers thought-provoking activities this month:Jan. 10 — Columbia University Professor of History MaeNgai speaks at 7:30 p.m. about her recent book, The LuckyOnes: One Family and the Extraordinary Invention of ChineseAmerica. She chronicles three generations of a Chinese-American family whose members, including immigrant bro-

kers and interpreters, both protested and profited from Chinese exclusion. Admission isfree; no reservations are required. Jan. 25 — Yale history Professor David W. Blight, the Rogers Distinguished Fellow atThe Huntington and author of Frederick Douglass: A Life, lectures at 7:30 p.m. In“Several Lives in One: The Problem of Autobiography in Writing the Biography ofFrederick Douglass,” he discusses the 19th-century African-American leader’s threeautobiographies, which both reveal and cloak various elements of his life. Admission isfree; no reservations required. Jan. 29 — The late 1800s were known as the Gilded Age in this country, but a new exhi-bition of American paintings and works on paper shows the tarnish beneath the gilt.“Taxing Visions: Financial Episodes in Late 19th-Century American Art” (pictured) openstoday, featuring 27 provocative paintings and seven works on paper, from 31 collections.The works reflect the financial panics and job losses that occurred from theReconstruction period through the Gilded Age and early Progressive Era. The works, instyles from traditional academic to proto-modernist Impressionism and Tonalism, portraypeople from every region of the country and income level, from robber barons to home-less children selling newspapers. “Taxing Visions” continues through May 30. The Huntington Library, Art Collections and Botanical Gardens is located at 1151 OxfordRd., San Marino. Call (626) 405-2100 or visit huntington.org.

LOVE TRIANGLE WITH LEASHJan. 14 — A humorous tale of love, marriage, jealousy, dogsand a mid-life crisis opens today at the Sierra MadrePlayhouse. Sylvia, a 1995 play by A.R. Gurney, directed by GitaDonovan, tells the story of an empty-nest couple in a big cityand a love triangle involving their poodle. An opening night galastarts at 7:15 p.m. with a Champagne reception and light buf-fet. The curtain rises at 8 p.m. Fridays and Saturdays and 2:30p.m. Sundays (dark on Jan. 16) through Feb. 19. Admission

costs $20 for adults, $17 for seniors and students and $12 for children 12 and under.The Sierra Madre Playhouse is located at 87 W. Sierra Madre Blvd., Sierra Madre. Call(626) 355-4318 for reservations. —CONTINUED ON PAGE 48

A SELECTIVE PREVIEW OF UPCOMING EVENTS

COMPILED BY JOHN SOLLENBERGER

THE LIST

Jan. 1 and 2 — After the glorious Tournament of Roses Parade floats make theirway down Colorado Boulevard on New Year’s Day, you can see them close up atthe annual Showcase of Floats on Sierra Madre and Washington boulevards. Hoursare 1 to 5 p.m. Saturday and 9 a.m. to 5 p.m. Sunday for general admission; 7 to 9 a.m. Sunday is reserved for senior citizens and disabled visitors. Pasadena park-and-ride shuttles leave from the Rose Bowl, Arroyo Boulevard and Seco Street,Parking Lot H; Pasadena City College, 1570 E. Colorado Blvd.; and the CommunityEducation Center, 3035 E. Foothill Blvd. Tickets cost $10 for general admission;children 5 and under are admitted free. Shuttle tickets cost $3 round-trip (free forchildren 5 and younger).Visit tournamentofroses.com for information. For tickets, call Sharp Seating at (626)795-4171 or visit sharpseating.com.

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A CLASSICAL EAGLE ROCK EVENINGJan. 15 — Santa Cecilia Orchestra presents “Natasha Marin and SCO Friends” at 8 p.m.at the Center for the Arts in Eagle Rock. The concert features guest pianist Marin in per-formance with violinist Yi-Huan Zhao, the associate concertmaster, and cellist Beth Park-Zhao. The orchestra will perform works by Chopin, Rachmaninov, Beethoven, Piazzolla,Schumann and Mendelssohn. Tickets cost $20, $12 for youth.The Center for the Arts, Eagle Rock, is located at 2225 Colorado Blvd. Call (323) 259-3011 or visit scorchestra.org for tickets.

GAMBLE HOUSE LECTURESThis month’s Friends of the Gamble House art lectures take place at the Art CenterCollege of Design’s Ahmanson Auditorium:Jan. 15 — Pasadena resident Erika Esau, lecturer at the Australian National Universityand co-author of Blue Guide Australia, speaks on the Australian Arts and Crafts move-ment at 4 p.m. Tickets cost $12 for general admission (free for members). Jan. 29 — In “Art, Architecture and California Culture: The Works of Kenton Nelson” at1 p.m., the Pasadena artist discusses his work. His inspirations include American scenepainting, regionalism and the work of the Great Depression’s WPA artists. Nelson takessymbols identified with California, such as swimming pools, stylized images of womenand exquisite suburban gardens, and creates American landscape works and figurativepainting with a contemporary feel. A tour of his studio follows the lecture. Generaladmission costs $12 (free for members). The tour costs $20 ($15 for members). The Art Center College of Design is located at 1700 Lida St., Pasadena. Call (626) 793-3334, ext. 52, or visit gamblehouse.org for tickets and reservations, which are required.


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SADDLE UP FOR EQUESTRIAN EXTRAVAGANZAJan. 19 — The grand spectacle “Cavalia,” created byNormand Latourelle, a co-founder of Canada’s Cirque duSoleil, opens at 8 p.m. under the White Big Top in downtownBurbank. The production, now nearly twice the size it wasduring its first L.A. run (2004), features 50 magnificent horsesfrom around the world, including nine unbridled Arabiansunder the hand of Sylvia Zerbini. The multimedia extravagan-

za includes 33 performers –– including riders, aerialists, acrobats and dancers –– pluslive music on a 160-foot stage. The show continues on varying days through Jan. 30.Regular tickets cost $69 to $139; also available are Horse Lovers’ and VIP Rendez-VousPackages, with post-show stable tours, cocktail and dinner receptions and a gift.The White Big Top is located at 777 N. Front St., Burbank. Call (866) 999-8111 or visitcavalia.net.

WRITTEN IN CALIFORNIAJan. 20 — The Pasadena Museum of California Art contin-ues its “Written in California” series of author discussionswith a 7 p.m. talk by Samantha Peale (pictured), author ofthe novel The American Painter Emma Dial. The book high-lights the plight of young artists locked in the captivity ofassistantships and their struggles to showcase their talent.Museum galleries are open at 6 p.m.; admission to the read-ing and galleries is free.

The Pasadena Museum of California Art is located at 490 E. Union St., Pasadena. Call(626) 568-3665 or visit pmcaonline.org.

NOISES OFF AT A NOISE WITHINJan. 21 through Jan. 30 — The classical repertory theater company A Noise Within pres-ents the British farce Noises Off by Michael Frayn at 8 p.m., continuing through Jan. 30 for10 performances. Company co-founders and co-Artistic Directors Geoff Elliott and JuliaRodriguez-Elliott co-direct the tale of an under-rehearsed and overworked theater troupe,bumbling toward the premiere of a new play, with chaotic consequences. The curtain goesup at 8 p.m. Fridays, 2 and 8 p.m. Saturdays and 2 and 7 p.m. Sundays. Tickets cost $46for Friday and Saturday evening and Sunday matinee performances, $42 for Sundayevenings and Saturday matinees.A Noise Within is located at 234 S. Brand Blvd., Glendale. Call (818) 240-0910 or visitanoisewithin.org for tickets and information.

BRUSHING UP AT THE NORTON SIMONThe Norton Simon Museum offers a pair of evening painting classes this month; bothrun from 6:30 to 8:30 p.m.:

Jan. 21 — “The Dutch Perspective” examines the then-revolutionary formulas for por-traying space used by painters of the Northern Renaissance, such as Jan van derHeyden and Hendrick van Steenwijck the Younger, who mastered line drawing in one-point and two-point perspective.Jan. 28 — “The Real and Imaginary” explores the interplay between space, detail, colorand symbolism that defines the context or attitude of certain paintings, by focusing onidentifying and using those relationships to assign a setting or place to the student’sown work. The Norton Simon Museum is located at 411 W. Colorado Blvd., Pasadena. Call (626)449-6840 or visit nortonsimon.org.

ROMANCE AMBASSADORJan. 22 — In “Romantic Dvořák” at the AmbassadorAuditorium, the Pasadena Symphony presents Britten’shumorous “Soirées Musicales,” Elgar’s romantic “EnigmaVariations” and Dvořák’s Cello Concerto in B minor. Theguest conductor is Tito Munoz; the featured cellist is NarekHakhnazaryan (pictured). Performances begin at 2 and 8 p.m. Tickets cost $30 to $80, $10 for children under 14.The Ambassador Auditorium is located at 131 S. St. John

Ave., Pasadena. Call (626) 793-7172 or visit pasadenasymphony-pops.org.

LACO HIGHLIGHTS HAYDN, GOES FOR BAROQUEThe Los Angeles Chamber Orchestra (LACO) offers three concerts this month:Jan. 22 and 23 — “Haydn’s Drum Roll,” a pair of concerts at Glendale’s Alex Theatreand UCLA’s Royce Hall, features works by Haydn, Lutoslawski and Mozart. The Saturdayconcert starts at 8 p.m. at the Alex and repeats at 7 p.m. Sunday at UCLA. IgnatSolzhenitsyn is the conductor and piano soloist. Tickets cost $18 to $100. Jan. 27 — The orchestra presents the second of its “Baroque Conversations” at 7 p.m.at Zipper Concert Hall, the Colburn School in Los Angeles. The program includes worksby Handel, Boismortier, Telemann, Bach and Vivaldi. Tickets cost $45. The Alex Theatre is located at 216 N. Brand Blvd., Glendale. Zipper Concert Hall is locat-ed at 200 S. Grand Ave., Los Angeles. Call (213) 622-7001, ext. 215, or visit laco.org.

MYTHS AND MUSIC IN A HISTORIC PLACEJan. 23 — The Da Camera Society continues its “Chamber Music in Historic Sites”series with a performance by the Calefax Reed Quintet at the historic Bradbury Buildingin downtown Los Angeles. The program ranges from mythologically inspired works with“Syrinx” by Debussy and Britten’s “Pan” to Arvo Pärt’s mystical “Summa and Arbos” andthe intricacy of Bach’s Goldberg Variations excerpts. Performances are at 2 and 4 p.m.Tickets cost $39 and $43.The Bradbury Building is located at 304 S. Broadway, Los Angeles. Call (213) 477-2929or visit dacamera.org.



Marilyn A. Mehlmauer, M.D.Diplomate, American Board of Dermatology & Dermatopathology

Sogol Saghari, M.D.

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A SELECTIVE PREVIEW OF UPCOMING EVENTS

THE LIST

BRAZILIAN BODIES BOUNCE AT MUSIC CENTERJan. 28, 29 and 30 — The trailblazing Brazilian dance com-pany Grupo Corpo comes to the Dorothy Chandler Pavilionas part of the Glorya Kaufman Presents Dance at the MusicCenter series. The company, whose name means “bodygroup,” blends minimalism and rootsy modernity with popand urban sounds. Works include “ÍMÃ,” with music by +2,and “Parabelo,” with music by Tom Zé and Zé Miguel Wisnik.

Performances, both choreographed by Rodrigo Pederneiras, start at 7:30 p.m. Fridayand Saturday and 2 p.m. Sunday. Tickets cost $25 to $105.The Dorothy Chandler Pavilion is located at 135 N. Grand Ave., Los Angeles. Call (213)972-0711 or visit musiccenter.org.

AVANT-GARDE OPPOSITES ATTRACTJan. 29 — Southwest Chamber Music showcases a who’swho of avant-garde composers at the Armory Center for theArts. The 8 p.m. concert juxtaposes the stochastic geometryof Iannis Xenakis (pictured) against the lyrical minimalism ofPhillip Glass, with Anne Le Baron’s artistry holding the middleground. The concert features Xenakis’s “Theraps,” Glass’“Songs and Poems” and Le Baron’s “Hsing.” Featured per-formers are double bassist Tom Peters, harpist Alison

Bjorkedal and cellist Peter Jacobson. Tickets cost $10 to $38.The Armory Center for the Arts is located at 145 N. Raymond Ave., Pasadena. Call (800)726-7147 or visit swmusic.org.

CLEAN COMIC OPENS CELEBRITY SERIES Jan. 30 — The San Marino Celebrity Series opens its 43rdseason with a visit from Adam Christing (pictured) ofHollywood’s Magic Castle, who performs comedy, magic andimprovisation, with heavy doses of audience interaction. Hefounded the group Clean Comedians and compiled the bookComedy Comes Clean: A Hilarious Collection of Jokes,Quotes and One-Liners. The 4 p.m. event at Embassy Suites

in Arcadia is sponsored by the San Marino Guild of the Huntington Hospital; proceedsbenefit the hospital’s Pediatric Intensive Care Unit. Tickets to the four-event series cost$75; single tickets are $30.Embassy Suites is located at 211 E. Huntington Dr., Arcadia. Call (626) 441-1465.

EXPLORING ENGLAND’S CHORAL TRADITIONJan. 30 — Music Director Grant Gershon conducts the LosAngeles Master Chorale in “London Bridges,” an all-Britishprogram at 7 p.m. at Walt Disney Concert Hall. The programcelebrates England’s grand choral tradition, renowned forresonant sound and rich harmonic elements and overtones.Included are John Tavener’s “Song for Athene,” which wasperformed at Princess Diana’s funeral, as well as Elizabethan

composer William Byrd’s Four-Part Mass in D, Britten’s “Missa Brevis” and “Hymn to St.Cecilia” and Vaughan Williams’ “Five English Folk Songs.” Tickets cost $19 to $124; stu-dent rush seats cost $10.The Walt Disney Concert Hall is located at 111 S. Grand Ave., Los Angeles. Call (213)972-7282 or visit lamc.org. AM PH

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arroyo monthly january 2011

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