Arts & Drafts

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JUNE 2014

1256

101218

FREE EXHIBITS & EVENTS

OHANA BREWING COMPANY

THE ZOO BAND

VINO AT TRIO’S

MIKE KELLEY AT MOCA

WINE FOR BEGINNERS

NIGHT MARKET

FREE ART EXHIBITS & EVENTS IN JUNEWHETHER YOU’RE BORED AT HOME ON A SATURDAY NIGHT OR YOUR GIRLFRIEND CAN’T DECIDE WHAT SHE WANTS TO DO THIS WEEKEND, WE’VE GOT YOU COVERED.

AS FAR AS I COULD GETSaturday, June 14 4:00pmAs Far As I Could Get is the first solo museum presen-tation of the work of John Divola. The exhibition is a collaborative project led by the Santa Barbara Museum of Art, with different components shown simultaneously at SBMA, LACMA, and the Pomona College Museum of Art. LACMA’s presentation includes Polaroid images of sculpted objects, serial works comprised of appropriated continuity shots and stereographs, and conceptual land-scapes.Los Angeles County Museum of Art (LACMA)5905 Wilshire Blvd., Los Angeles, CA 92656

SAN PEDRO ART WALKThursday, June 5 6:00pmSince 1996, both locals and cruise-ship tourists from the nearby Port of Los Angeles have flocked to the area to experience San Pedro’s tight-knit artists’ community, im-promptu street performances and conversation-worthy art — all classic ingredients for a great art walk. The tour’s 30-odd participating galleries include contemporary and textile art.Downtown San Pedro

FAMILY DAY AT PMCASaturday, June 21 3:00pm - 5:00pmParticipate in fun, free art-making activities for the whole family based on our current exhibitions. Projects include painting, printmaking, tapestry weaving, and creating cyanotypes. All ages welcome!Free with admission and free for PMCA members.High-land Pasadena Museum of California Art490 East Union StreetPasadena, CA 91101

ABBOT KINNEY FIRST FRIDAYSFriday, June 6 6:00pm - 10:00pmLocal merchants on or near Abbot Kinney, the thorough-fare that runs diagonally through Venice, come together every month to feature the best artists, gifts, products and music in the area. Local charities benefit as art junkies, couples and families descend on the always funky beach community. And, of course, beverages are available.Abbot Kinney Blvd.Los Angeles, CA

DOWNTOWN LA ART WALKThursday, June 12 12:00pm - 9:00pmThis self-guided tour, which started in 2004 and has flourished as much of Downtown has cleaned up, en-compasses more than 40 galleries and museums spread throughout the area’s many sub-districts, including Bunker Hill, Little Tokyo and Gallery Row on Main and Spring Streets in the Historic Core. About 10,000 visi-tors regularly take the tour.Downtown Los Angeles Historic CoreSixth St. and Spring St.Los Angeles, CA

NELAART SATURDAY NIGHTSaturday, June 14 4:00pmThe Highland Park and Eagle Rock districts of northeast of Los Angeles feature clusters of art galleries that col-lectively keep their doors open late during the second Saturday of each month.Highland Park and surrounding areasYork Blvd. and N. Ave. 50Los Angeles, CA

Plans for Ohana Brewing Company’s taproom have been given the green light by the City of Alhambra Planning Com-mission. Ohana’s main brewing facility has been in operation in South Los Angeles since August 2012, but one thing they didn’t have was a public tasting room. Now, in a matter of what owner Andrew Luthi hopes to be four to eight weeks, that’s going to change.

The 870 sq. ft. space will be tucked right behind the popular Alhambra craft beer mecca, 38 Degrees Ale House & Grill, and will serve as a sort of brewery outpost where thirsty patrons can sample Ohana beers, take home refillable growl-ers, and buy merchandise.

“We hope to have four to six taps starting out,” says Lu-thi, “and maybe we’ll be able to add more after we get an idea for what kind of business we do there.” Luthi chose Alhambra for his taproom location not only because that’s where he’s lived most of his 25-year-old life, but also because he found Alhambra to be more welcoming than the City of Los Angeles. “The city [of Alhambra] has been very supportive, and a lot more friendly about our taproom. We’re still hoping to have a taproom at our main facility someday, but it will involve some build-out and additional permitting,” he explains, adding that

there’s no immediate plans or definitive timeframe for that project.

“The entire Ohana family has been coming to 38 Degrees regularly since we opened our doors in June 2009,” reports Clay Harding, owner of 38 Degrees. “We were very excited to hear that we were going to be neighbors.”

The conditional use permit for the taproom will initially limit guests to sampling four 4-ounce tasters, but Luthi ex-pects that in time, they’ll be able to petition the city for an increased allowance.

“They have worked so hard to develop this project,” con-tinues Harding, “and I think it’s awesome to bring it home to Alhambra. Six years ago, folks told me craft beer wouldn’t fly in Alhambra, but I called the bluff and I can now say that Al-hambra residents are badass, craft beer lovin mofos! I would love to see more breweries around town.”

As for what else is on the horizon for Ohana Brewing, Luthi shared that they’re just about to release Black Rhino, a black double IPA that’s part of a trilogy of beers made in homage to local craft beer writer Alex “Rhino” Rebollo*, and Saison Brett, a version of their Saison Soto that’s been aged for around four months with a special variety of yeast call Brettanomyces. (A sour Flanders red ale is also in the works,

OHANA BREWING COMPANY, A SOCAL BASED ARTISINAL BREWERY, OPENS UP A TASTING ROOM FOR YOUR CONVENIENCE.

ALHAMBRA WELCOMES A FRESH FACE IN BEER

BY RANDY CLEMENS

Photo courtesy of Ohana Brewing Co.

Plans for Ohana Brewing Company’s taproom have been given the green light by the City of Alhambra Planning Com-mission. Ohana’s main brewing facility has been in operation in South Los Angeles since August 2012, but one thing they didn’t have was a public tasting room. Now, in a matter of what owner Andrew Luthi hopes to be four to eight weeks, that’s going to change.


“We hope to have four to six taps starting out,” says Lu-thi, “and maybe we’ll be able to add more after we get an idea for what kind of business we do there.” Luthi chose Alhambra for his taproom location not only because that’s where he’s lived most of his 25-year-old life, but also because he found Alhambra to be more welcoming than the City of Los Angeles. “The city [of Alhambra] has been very supportive, and a lot more friendly about our taproom. We’re still hoping to have a taproom at our main facility someday, but it will involve some build-out and additional permitting,” he explains, add-ing that there’s no immediate plans or definitive timeframe for that project.


“We hope to have four to six taps starting out,” says Lu-thi, “and maybe we’ll be able to add more after we get an idea for what kind of business we do there.” Luthi chose Alhambra for his taproom location not only because that’s where he’s lived most of his 25-year-old life, but also because he found Alhambra to be more welcoming than the City of Los Angeles. “The city [of Alhambra] has been very supportive, and a lot more friendly about our taproom. We’re still hoping to have

a taproom at our main facility someday, but it will involve some build-out and additional permitting,” he explains, add-ing that there’s no immediate plans or definitive timeframe for that project.


The conditional use permit for the taproom will initially limit guests to sam-pling four 4-ounce tasters, but Luthi expects that in time, they’ll be able to pe-tition the city for an increased allowance.

“They have worked so hard to de-velop this project,” continues Harding, “and I think it’s awesome to bring it home to Alhambra. Six years ago, folks told me craft beer wouldn’t fly in Al-hambra, but I called the bluff and I can now say that Alham-bra residents are badass, craft beer lovin mofos! I would love to see more breweries around town.”

As for what else is on the horizon for Ohana Brewing, Luthi shared that they’re just about to release Black Rhino, a black double IPA that’s part of a trilogy of beers made in homage to local craft beer writer Alex “Rhino” Rebollo*, and Saison Brett, a version of their Saison Soto that’s been aged for around four months with a special variety of yeast call Brettanomyces. (A sour Flanders red ale is also in the works, but don’t expect to see that for around eight or nine months.)

“ Six years ago, folks told me craft beer wouldn’t fly in Alhambra, but I called the bluff and I can now say that Alhambra residents are badass, craft beer lovin mofos!”

870 sq. ft. space will be tucked right behind the popular Alhambra craft beer mecca, 38 Degrees Ale House & Grill, and will serve as a sort of brewery outpost where thirsty pa-trons can sample Ohana beers, take home refillable growlers, and buy merchandise.


The 870 sq. ft. space will be tucked right behind the popular Alhambra craft beer mecca, 38 Degrees Ale House & Grill, and will serve as a sort of brewery outpost where thirsty

patrons can sample Ohana beers, take home refillable growl-ers, and buy merchandise.



The conditional use permit for the taproom will initially limit guests to sampling four 4-ounce tasters, but Luthi ex-

“Great local tasting room with plenty of sections to choose from. They have a very good pale that is nice and bal-anced and worth tasting as much as you can. Great experience when I was there, I just wish the City of Alhambra would release some of the restrictions they have in place so I can enjoy more than a 4oz taster.”Corey S.

The crew is great, the brew is flawless and I hope they rotate often. I hope that they improve the decor, but oth-erwise I glad to see Ohana expanding Alhambra’s craft beer community.” William B.

“Great staff, great beer all at an afford-able price. I was in the area waiting to have dinner at Gen when the wife and I decided to stop here and get a few tasters while we patiently waiting (limit is only 4 per session). The place is small and mellow. There was a group of people in there but it wasn’t overly crowded. The staff is knowledgeable and happy to answer any questions you might have in regards to their beer. I liked their Ohana Saison Miel, great beer. New place, go check it out! Support your locals.” Wilson T.

“Great welcoming atmosphere! The parents of the owner were working yes-terday very lovely couple, very knowl-edgable about the beer selection. The beers were delish! My favorite was the Acorn Ambition, loved the coffee flavor! The Ohana Pacific Ale was really good too, clean and crisp. We ended up walking out with 2 growlers and can’t wait to go back and re fill them.”Marilyn L.

“We’ve had Ohana brews at Haven, 38 Degrees & at the Los Angeles Beer Week Festival at Union Station. Tonight was opening night for Ohana Brewing’s

tasting room. Between my husband & I we tried all six that were offered.1. Surf Shack Akala, a Belgian-style beer.2. Ohana Blonde Ale.3. Hollenbeck Amber Ale.4. Ohana Saison Miel.5. Rhinos Redemption, an IPA.6. Ohana Black IPA w/ Coffee.

My favorites were the Ohana Saison Miel & the Ohana Black IPA w/ Coffee. The Ohana Black IPA w/ Coffee had an amazing nose & was really tasty. My husband’s favorites were the Surf Shack Akala & Rhinos Redemption IPA.”Joyce W.

WHAT ARE THE YELPERS SAYING?

‘THE ZOO’ SHARES THEIR SIXTIES SOUNDJUNE’S BAND OF THE MONTH, THE ZOO FOUNDATION, COMES TO YOU STRAIGHT FROM THE HEART OF EAST LA

East Los Angeles College stu-dents take their love of ’60s music one step further and form their rock ‘n’ roll band ‘The Zoo’.

Lead vocalist and drummer, Edgar Fernandez, 22, and guitarist Martin Rodriguez, 21, started the band, in 2008. Bassist, Andrew Ramirez and gui-tarist Anthony Gonzales were also welcomed to the band along with Anthony Medina from The Delirians on the keyboard. Most of the members went to school together. “As time went by, we started up with a garage band,” Ramirez said.

“We always loved music,” Fernandez said. The band plans to tour in the upcoming year. They plan to tour around United States. The Zoo wants to share their sound of the ‘60s to the people. They had their struggles when they were starting up.

It was hard to afford instruments, finding a place to practice, booking shows, finding a singer and transportation. With the help of friends and family, the band was able to resolve their problems. From the start, The Zoo knew what sound they were aiming for.

Fernandez and Ramirez said that the band’s sound has changed over time. The music that the band expresses is to make “people move, set the room on fire, jump back, and kiss yourself,” as stated on the band’s Facebook page. The band’s name was originally for a different band that Fernandez and a friend came up with. “It’s simple. It speaks for itself,” Fernandez said.

The inspiration behind the psychedelic, funk and soul sound from the band are classic idols and legacy’s such as The Beatles, Jimi Hendrix, Big Brother, The Holding Company and The Doors. “There’s definitely not a lot of bands, at least here in Los Angeles, that try to incorporate the funk and soul like back in the day.

BY JENNIFER OLGUIN

Photo courtesy of Edgar Fernandez

Vino atTrio’s

By Sarah GrearVino at Trio’s, an upscale wine bar tucked away on Main Street, opened in December. The inau-gural “Meet the Wine Maker” event earlier this month was packed with locals and visitors from nearby towns — Pasadena, Monrovia, and Arca-dia to name a few.

Photo courtesy of Vino at Trio’s

As a child, Michael Fata would watch his grandfather make wine in his Alhambra garage. Apparently, it left an impression. Not only has he in-

herited the family restaurateur bug — as owner of two Charie’s Trio restau-rants and 38 Degrees with his brother — but he is cultivating a local wine business.

Vino at Trio’s, an upscale wine bar tucked away on Main Street, opened in Decem-ber. The inaugural “Meet the Wine Maker” event earlier this month was packed with lo-

cals and visitors from nearby towns — Pasadena, Monrovia, and Arcadia to name a few.Fata, the proud host of the wine tasting, was a calm presence in the midst of hus-

tling waiters and eager patrons. The wine flowed as he shared his appreciation for his Ital-ian heritage, recalling how Charlie’s Trio first opened as Big Man Pizza in 1971, and how he developed his expertise in wine when he moved to Marin County for work in the 1980s and traveled to the nearby Napa Valley wineries. He returned to Alhambra when his broth-er offered him a partnership in the expansion of Charlie’s Trio on Huntington Boulevard.

Formerly a storage space for Charlie’s Trio, Vino is Fata’s pet project. The marble bar is the centerpiece of the room. “It’s designed so that no matter where you sit,” Fata said, “You feel like everyone is just across the table from you.” Architect Leo Pratz carried that theme throughout with comfortable nooks that encourage community and conversation.

Alhambra resident Letty Salcido surveyed the room, and then indicated her approval. “This is a mature place amongst the rest of Main Street, which is mostly geared towards

a younger crowd,” she said. Then she tried the first wine for this evening’s tasting — a dry Pinot Grigio with hints of honeysuckle. The room was teeming with laugh-

ter and discussion about this evening’s wine tasting featured by the owner of Muscardini Cellars. The wine maker, Michael Muscardini ambled from one

table to the next as his guests sample his selections of Pinot Grigio, Ro-sate di Sangiovese, Barbera, Tesoro, and Syrah. He says the wine

menu is structured from, “the more subtle to the robust.”The grand finale of the night is a fruit forward Syrah paired with a blue cheese. “You need a

big cheese to stand up to the wine, and a big wine to stand

up to the cheese,” said Fata. “We

wanted the food to meet the quali-ty of the w i n e . ”

The T u e s -d a y n i g h t w i n e t a s t -i n g w a s t h e f i r s t o f t h r e e

s c h e d -uled for

March — with the plan to keep these as a reg-

ular attraction. Fata is convinced that in Alhambra, there is a market for an upscale space like this: “The clientele of Alhambra is under-

estimated compared to other neighborhoods.”

WIDELY REGARDED AS ONE OF THE MOST INFLUENTIAL ARTISTS OF OUR TIME, MIKE KELLEY (1954-2012) PRODUCED A BODY OF DEEPLY INNOVATIVE WORK MINING AMERICAN POP CULTURE & BOTH MODERNIST & ALTERNATIVE TRADITIONS.

MIKEKELLEY

ATMOCA

Photos courtesy of MOCA.org

B o r n in Detroit,

Michigan, Kelley lived and worked in Los

Angeles from the mid-1970s un-til his death at the age of fifty-seven.

Over his thirty-five year career, he worked in every conceivable medium - drawings on paper,

sculpture, performance, music, video, photography, and painting - exploring themes as diverse as American class rela-

tions, sexuality, repressed memory, systems of religion and transcen-dence, and post-punk politics, to which he brought both incisive critique and

abundant, self-deprecating humor.Kelley has a deep and lasting connection to Los Angeles and to The Museum of

Contemporary Art. Moving to Southern California in 1976 to attend the California Institute of the Arts (CalArts), Kelley remained in Los Angeles after graduating, quickly becoming influential

as an artist, teacher, collaborator, and experimental musician. A former faculty member at CalArts and the Art Center College of Design, Kelley is represented in numerous international collections, as well as those of the Hammer Museum, the Los Angeles County Museum of Art (LACMA), and MOCA. Since including him in MOCA’s inaugural exhibition, The First Show: Paintings and Sculpture From Eight Collections 1940-1980 (1983), the museum has acquired thirty-seven of Kelley’s works and he has been included in more than twenty exhibitions.

Mike Kelley is the largest exhibition of the artist’s work to date, bringing together over 250 works, from 1974 through early 2012. The exhibition, which occupies the entirety of The Geffen Contemporary at MOCA and a gallery at MOCA Grand Avenue, is organized to underscore the recursive nature of Kelley’s work. Kelley returned time and again to certain underlying themes - the shapes lurking underneath the carpet, as it were - including repressed memories, disjunctions between selfhood and social structures, as well as fault lines between the sacred and the profane. The work Kelley produced throughout his life was marked by his extraor-dinary powers of critical reflection as well as a creative - and surprising - repurposing of ideas and materials.

WINE FOR BEGINNERS:Glasses, colors, food

TYPES OF WINE BY COLOR

FOOD PAIRINGS

SpaklkingWine flute

Sparkling WineVihno VerdeMuscadetRiesling

Almost Clear

FriesPotato ChipsCaviarAnchoviesSushiPopcorn

Salty FoodsFishShell�shChickenOther Poultry

MeatsWines: Most Sparkling Wines


FOOD PAIRINGS

WHITEWINE GLASS

Sauvignon BlancVerdejoGrüner Veltliner

Green YellowAlbariñoPinot GrisSémillonGargenega

Platinum Yellow

Chenin BlancMoscatoPinot BlancGewürztaminer

Pale YellowChardonnayRoussanneViognier

Pale Gold

RieslingChenin BlancSémillon

Deep Gold

SaladsRoasted Veggies

VegetablesFlaky FishChicken

Meats

Indian, Chinese,and Thai Cuisine

Spicy FoodsOily FishChicken

Meats

Cream Soups/PastasQuiche

Creamy DishesRich Shell�shChicken & Poultry

Meats

Dry White: Albariño, Grüner Veltliner, Gargenega, Muscadet, Pinot Gris, Sauvignon Blanc, Trebbiano, Vermentino

Sweet White: Chenin Blanc, Gewürztaminer, Moscato, Riesling, Torrontés

Rich White: Chardonnay, Sémillon, Viognier, Marsanne, Roussanne


FOOD PAIRINGS

STANDARDWINE GLASS

Rose of Pinot NoirCarignanZinfadel

Pale SalmonRose of MerlotGrenacheSangiovese

Deep Pink

Rose of Cabernet SauvignonTempanillo

Deep Salmon

MediteranneanMoroccanSpiced DishesIndian Cuisine

Rich Flavored FoodRich Shell�shPork LoinChicken & Poultry

MeatsRose: Most dry Rose wine.


FOOD PAIRINGS

LIGHT REDWINE GLASS

Pinot NoirGamayNebbioloGrenache

Pale Ruby

RisottoMushroom SoupChicken PieFrench Cuisine

Mushroom DishesPork ChopChicken & Poultry

Meats

Light Red: Pinot Noir, St. Laurent, Gamay, Garignan, Counoise, Zweigelt


FOOD PAIRINGS

BOLD REDWINE GLASS

SangioveseMerlotCabernet FrancZinfadelTrempranilloBarbeera

Deep VioletSyrahCabernet SauvignonMalbecMourverdePetite SirahPetit VerdotNero d’AvolaAglianico

Deep Purple

Italian CuisineSpanish CuisinePizzaRoasted Veggies

Roasted FoodPorkDuckLambCured MeatsSausages

Meats

Medium Red: Sangiovese, Tempranillo, Cabernet Franc, Barbera, Merlot, Negromaro, Zinfadel, Carmenere, Nebbilo

Roasted MeatsSmoked MeatsBarbecute Meats

Rich MeatsBeefLambPorkVenisonSausagesCured Meat

Meats

Bold Red: Cabernet Sauvignon, Syrah, Malbec, Petite Sirah, Petit Verdot, Mourvedre, Nero d’Avola


FOOD PAIRINGS

DessertWINE GLASS

SherryPortMadeiraMarsalaMuscatVery Old Wines

Tawny

CakesCookiesChocolatePieIce CreamSoft CheeseFruit

Sweets

Dessert Wines: Port, Tawny Port, Sherry Sauternes, Madeira, Vin Santo, Muscat, Late Harvest Wines

The city of Monterey Park has approved the Southland’s first long-term, city-sponsored night market. KCM Agency, the event production and marketing force behind Kollabo-ration and K-town Night Market, has signed an agreement to host a six-hour public nighttime soiree at Barnes Park one Friday night each month.

In conjunction with the Monterey Park Chamber of Com-merce, KCM also plans to operate the first public beer and wine garden in Monterey Park, with 3 percent of its profits going to the Monterey Park American Legion Post.

For the first event, on July 25, the organizers hope to present 15 to 25 food trucks and food booths. Five thousand attendees are expected to sample the semi-exotic Chinese and Vietnamese food, as well as food from other regions. Also, music programming is set to liven up the park’s amphitheatre, where the beer garden will be located.

During the city hearings, Mayor Anthony Wong told the Chamber he has been desperately trying to provide some form of consistent night life for the residents. No doubt the locals are happy to have the opportunity to finally consume alcohol

publicly, and hopefully everyone will be able to munch mys-tery offal on sticks in the style of Taiwan’s popular ye shi.

Matthew Hui of Fluff Ice, which opened its first brick-and-mortar shop in Monterey Park, plans to participate and is highly supportive of the local night market. He’s especially excited by the prospect of seeing more local vendors showcas-ing the city’s Asian culinary highlights.

David Ko at De Cafe Baristas, Monterey Park’s only craft coffee bar, has yet to be contacted by KCM or the city’s Cham-ber of Commerce. But the cafe is, of course, very keen on any event bringing foot traffic to its neighborhood.

Unique to this particular Asian street market, beyond the ubiquitous stinky tofu fry-up, the spiraling fried-potato tornadoes, the lamb skewers and the boba milk tea, is the existence of an accompanying 2-year-old certified farmers market, which runs midway through the street festival.

The first MPK Night Market will be on July 25, from 5 11 p.m. Admission to the market will be free; entrance fee to the concert, and the attached beer garden, is to be announced. No matter what, there will at least be plentiful, free parking.

Night Market Comes to Monterey ParkBY TONY CHEN

626 Night Market 2013Photo courtesy of Bryan Cole

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