Written by SurfWriter Girls Sunny Magdaug and Patti Kishel
Surfrider Foundation West LA/Malibu Chapter Chairperson Graham Hamilton is temporarily trading in the wave break for the spotlight here in the OC where he is starring in South Coast Repertory Theatre’s production Venus in Fur.
SurfWriter Girl Patti and husband Greg Kishel had front row seats and saw firsthand what a talented actor Hamilton is. “His performance is impressive,” says Patti, “as he changes character and point of view throughout the play and deftly switches back-and-forth between drama and comedy.”
Playing the role of a stage director trying to cast the perfect leading lady for his upcoming play, Hamilton is joined by multifaceted co-star Jaimi Paige, who bursts into the room on a dark and stormy night – inverted, blown-out umbrella in hand – demanding to audition. Sultry and magnetic, she turns out to be more than she seems…with an agenda of her own.
Written by David Ives and directed by Casey Stangl, Venus in Fur puts a new spin on the “casting couch,” exploring the boundaries of seduction and power, fantasy and reality.
If you’re looking for an intelligent, witty, sexually-provocative play, this is it – a one-act, one-scene, 90 minutes of total entertainment. It runs through October 26. For tickets go online to: scr.org Or call 714-708-5555.
Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.
Written by SurfWriter Girls Sunny Magdaug and Patti Kishel
Now that the last grilling days of summer are here it’s time to fire up the barbecue and make the most of it!
Are your steaks as tender and juicy as they can be? Or are they looking and tasting more like an old shoe?
Don’t worry. SurfWriter Girls Sunny Magdaug and Patti Kishel – with the help of Patti’s husband Greg Kishel – have done our homework and have the perfect recipe for grilling success.
For starters, don’t just grab the first package of plastic-wrapped meat that you see in the supermarket. Get to know your butcher! Sunny is in charge of getting the meat for our barbecues and always talks to the butcher.
“This way I can find out what’s available and get the best prices, too! Often there are specials that can save you money,” says Sunny. “Plus the butcher can give me suggestions on which cut of meat to get and how to prepare it.”
Check the steak for marbling – the lines of fat running throughout the meat. These add moisture and flavor to the steak.
Whether you opt for a rib eye, Porterhouse, top sirloin, or other steak, just as important as the cut of meat you choose, is how you handle it.
“I’ve eaten steaks in expensive restaurants and steaks grilled on industrial-sized, backyard barbecues,” Greg says. “But, the best steaks of all were the ones my father used to make on a small hibachi on the steps to the basement. Dad had a chair next to the grill and sat there, paying close attention to the coals and the meat, getting it just right.”
A key mistake that grillers often make is taking the steak straight from the fridge to the barbecue. To ensure that the steak cooks evenly the meat should be at room temperature.
Keep it simple. If you’re not careful, fancy marinades and rubs can overwhelm the natural meat flavors. Lightly coating the steak with oil and then seasoning it with salt and pepper should be just the ticket.
Season the meat about the same time you’re getting the coals ready. That way the salt and pepper will have time to be absorbed into the steak, rather than ending up covering the grill.
Then, when you place the steak on the grill, pick a spot that is giving off the desired amount of heat.
Go easy on the flipping, too. Less is more. Leave the flipping theatrics to the chefs at Benihana’s. The more flipping you do, the harder it is to monitor the amount of heat that each side is getting.
Once the steak is done (about 4-5 minutes per side for medium rare) and you’ve removed it from the grill, resist the urge to immediately start eating. Here patience is definitely a virtue. If you’ve watched any of the cooking shows on TV, you know that the top chefs always let the meat rest for 5 – 10 minutes. This allows the steak to finish cooking and helps to seal in the flavor.
After that, your steak is ready to serve – with whatever side dishes you like…and maybe a special wine you’ve been saving for the occasion or a chilled beer.
Patti picked out this Villa Mt. Eden 1993 Zinfandel from Napa we had on hand. With its spicy fruit flavors and mellow taste, it turned out to be the perfect pairing to Greg’s perfectly grilled steak.
Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.
Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.
Written by SurfWriter Girls Sunny Magdaug and Patti Kishel
Action footwear and apparel brand Vans is front and center again for this year’s US Open of Surfing (USOS) in Huntington Beach (July 26 – August 3).
Taking in the sights by the pier, SurfWriter Girls Sunny Magdaug and Patti Kishel could see that event sponsor Vans is focused on making sure that everyone can share the stoke…especially the community and families.
Along with the viewing stands, giant skate bowl, sponsors’ village and on-site Vans retail store, there are areas set aside for family movie nights and activities.
In its second year hosting the USOS Vans is eager to create an environment that lets everyone experience the beach excitement first-hand. Doug Palladini, Vans Vice President and General Manager of the Americas, said “We look forward to bringing world-class competition across surfing, skateboarding and BMX to SoCal, the epicenter of action sports.”
This year’s USOS is particularly special because it coincides with Surf City’s 100 Years of Surfing anniversary commemorating the first time that the HB Pier was surfed – by Hawaiian surfer George Freeth – in 1914.
A pivotal point on the men’s and women’s pro surfing tours, the USOS always attracts the world’s top surfers and this year is no different. Last year’s winners Alejo Muniz and Carissa Moore are back…
along with surfing great Kelly Slater (11-time ASP World Surfing Champion) and local favorite Brett Simpson, who’s won the USOS twice.
Other top surfers in the men’s lineup include: Jordy Smith, Julian Wilson, Kai Otton, Nat Young, Josh Kerr and C.J. Hobgood. Among the women competitors are: Sally Fitzgibbons, Stephanie Gilmore, and Tyler Wright.
During the week 500,000 people are expected to come out to watch the competitions and join in the festivities. The Open not only generates a lot of enthusiasm for surfing, but adds over $20 million to the OC economy.
Mingling with the crowds, SurfWriter Girls ran into beach locals and tourists, families enjoying the beach atmosphere…
and teens – lots of them! – hanging out with friends.
Just North of the HB Pier SurfWriter Girls saw Surfrider Foundation volunteers manning the Huntington/Seal Beach Chapter’s booth giving out information about its environmental programs and organizing beach clean-ups.
Fiat was back again with its dune buggy-sized 500L – introducing a concept car inspired by Vans.
The hair stylists from Paul Mitchell had their scissors ready.
Pacifico beer, G-Shock, Ion Cameras, Xbox, and Red Bull and were all drawing crowds.
On a warm California day it was nice to indulge in cool treats…
All in all, it was another laid-back day in paradise…at the US Open of Surfing.
