LR 7-20-12

Amazing view from the top

Switchback Trail

Mt. Whitney

Lone Pine Lake

July 20, 2012

Ladera Ranch Mountaineer

Brian Midland Takes Ladera Ranch News To The Top Of Mt. Whitney

The Only Weekly Newspaper Exclusively for the Ladera Ranch Area The Ladera Ranch News

Page 2 The Ladera Ranch News

July 20, 2012

Photos and story by Brian MidlandMy love for hiking up the moun-

tains started 3 years ago when my wife Shanna and I hiked to the top of Mt. Whitney – in a single day! That was easily the most strenuous and difficult single day of our lives. But we did and we were so proud of our accomplishment. The next year we hiked to the top of Half Dome in Yo-semite. And we are not hikers! Aside from Saddleback Mountain, these were really our first major hikes.

Flash forward 3 years and I had the itch to try it again. I had ob-tained a hiking permit for Whitney but it was only a 2 day permit which meant I was going to have to camp on the mountain. By now my wife had checked this off her bucket list and I had to find a new willing hiking partner,and I finally did. Ed O’Donnell, whose daughter plays Club Volleyball with my daughter, told me he had always wanted to try Whitney and cross it off HIS bucket list was willing to give it a go.

So after training for the month prior (running stairs, 5 mile runs, etc.), we headed off to Lone Pine, CA to begin this adventure. Lone Pine is a great little town that accommo-dates the Whitney crazies. when we arrived in Lone Pine on Friday after-noon we immediately headed to the Whitney Portal where the 11 mile trail begins. I wanted just to let Ed see it and get a sense of what we were about to embark on the next day. In the Portal store we met a man, aptly named Crazy Jack, who not only had summated the top of Whitney that very day, but he said it was his 3rd time that week! He also says he has climbed to the summit over 100 times and on 6 occasions had done it twice in one day! He looked like he was at least 60 years old! (I’m 47 and Ed is 52). So this should be a piece of cake, right? Yeah, right.

Saturday morning arrived and af-ter a healthy carb loaded breakfast Ed and I packed up all of our gear: water, food, tent, clothing, into a huge backpack weighing almost 40 lbs! We make our way to the trailhead where begin our journey about 10 a.m. Right away, we can feel this 40 lb backpack iin our legs but we trudge on and make it to our campsite 4 miles up the mountain to Outpost Camp. Our only other op-tion was going another 2.5 miles to Trail Camp . We decided upon this camp because a) it was more scenic, and b) the altitude was 10,500 ft compared to Trail Camp which was over 12,000 and we thought we’d sleep better at a lower altitude with

less wind. We were glad we stayed there as we met a lot of really nice and interesting people even some locals from Mission Viejo. So we set up camp, explored, reloaded with more water and prepped ourselves for the big hike the next morning.

Amazingly we slept pretty well although the weather got down to about 40 degrees, but there was no wind which was really nice. we heard people trekking by us as early as 3 a.m. we woke up about 5am, had a little breakfast (oatmeal), prepped our Camelbacks and started our ascent at 6a.m. The next stop was Trail Camp which is at the bottom of the dreaded 97b switchbacks. Once you to get to the top of the switchbacks, you have less than 2 miles to the summit. We made it to Trail camp with no problem. Ed and I checked our water supply (which is the single most important thing on the hike to the top of Mt. Whitney , making sure you are hydrated)This is hike is 99% uphill into 12, 13, 14,000 feet in the air.if you don’t stay hydrated, you could be in trouble. So our Camelbacks were still 100% full at this point which was excellent. Last time I was here, Shanna and I summitted and even had water left over by the time we reached the bottom, so I felt really good at this point.

We really took our time on these switchbacks so as to not wear ourselves out. The plan worked. We reached the top of the switch-backs, where you are greeted with the most amazing views you’ll ever see. Now you can see west into Sequoia and Kings Canyon National Parks as well as East – you’re virtually on a ridge of a re-ally awesome.mountain range! We

rested, ate a little and attacked the final 2 miles to the summit.

Finally seeing the stone hut at the mountain top (built in like 1922 by the Smithsonian Institution) is the most exhilarating feeling ever because you’ve done it you’re at the top! And guess who we see up there? Crazy Jack and his wife! Figures. So Ed and I signed the register at the hut, took some spectacular pictures, congratu-lated everyone (NOW everyone is happy). It was now about 11am ,just 5 hours to summit from camp-site. The weather was about 50 degrees, sunny, and the views went forever.The morning air was so clear and nice it seemed like we could almost see the ocean.

So after re-energizing, resting, photos, Ed reveals to me that he is out of water…What? DO you not realize we have to hike down 11 miles now? So after playfully telling him he is SOL, I give him half of my water so he can at least make it back down to camp so we can reload…..we begin our de-scent. right away we relish in the fact we are going downhill and not

uphill,man does this feel good! We navigate ourselves, pass people we’d seen all weekend and get back to our camp to pack it all up and hike the last 4miles with every-thing we brought up. This is where it gets more mental than anything, you are physical ly exhausted, very tired, and just want off the mountain. the last 2-3 miles seem as long as the first 11 . these may be the hardest miles of all. Ed said he kept thinking his body was just going to give out on him without warning, like a horse might do. But needless to say we made it at the end by 6pm and quickly attacked the cooler that was in his truck that had some frosty adult beverages on ice,.ahhhhh!!!!

Driving home the next day ,we just kept talking about how mental the hike is, how much uphill it is. but it was awesome and beautiful too the crown jewel of hikes in our eyes.One last thing – in the register at the summit. I signed my name, from Ladera Ranch, CA and noted…”2nd time……and last time.” Well maybe in another 3 years

Ladera ranch Mountaineers Brian MidLand and ed o’donneLL Bring the Ladera ranch news to the top of Mt. whitney

Ed and Brian at the very top

Outpost camp

The Only Weekly Newspaper Exclusively for the Ladera Ranch Area The Ladera Ranch News The Ladera Ranch News The Only Weekly Newspaper Exclusively for the Ladera Ranch Area

Page 3The Ladera Ranch News

July 20, 2012

It’s the most kid-centric day of the summer art season - Family Art Day at the Laguna Beach Festival of Arts! On Saturday, July 21st from 12pm-3pm, parents and children will be treated to exciting adventures in art… compliments of the Festival of Arts.

Family Art Day is all about the children. Art projects in ceramics and mixed media are specifically designed for the younger ones, art scavenger hunts, ceramics, marionette shows, balloon art and face painting will entertain young minds and ignite the imagination. New this year, guests will have the opportunity to express their creativity while stringing together their very own Kūpe‘e, a Hawaiian brace-let or anklet, presented by Aulani (A Disney Resort & Spa in Hawaii). Also new in 2012 will be the opportunity to make prints rolled out right in front of the Festival of Arts by a 44,000-pound steamroller! If that’s not enough, all children will be treated to a special kid-friendly snack from Gina’s Al-fresco. Even Mom and Dad will get to enjoy live musical entertainment by Shelby, Tieg & Tara.

When children arrive, they will be given a booklet containing coupons that they’ll get to redeem for the dif-ferent projects and attractions. It’s

a small touch that makes even the littlest attendees feel like Family Art Day is especially for them, which it is. Plus, children 12 and under receive free admission to the Festival of Arts.

“Family Art Day is always a favor-ite day at the Festival,” said Susan Davis, director of special events for the Festival of Arts. “If your family has never participated, this is the year to do it, because this year’s Family Art Day is going to be the best one yet!”

Family Art Day is FREE with Festi-val of Arts admission ($10 for adults, $6 for seniors and students, and free for kids under 12).

The Festival of Arts and Pageant of the Masters are sponsored in part by Acura, Cox Communications, Fidelity Investments, KOST Radio 103.5, the Ritz-Carlton Laguna Niguel, and The Orange County Register. The Festi-val of Arts is a non-profit organization that produces The Festival of Arts – California’s Premier Fine Art Show and the Pageant of the Masters. For general information, call (949) 494-1145 or visit the website at www.La-gunaFestivalofArts.org. The event is located at 650 Laguna Canyon Road, Laguna Beach, California. Proceeds support the arts and art education in and about Laguna Beach.

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July 20, 2012

“Ten million years ago man discovered fire. That same weekend he invented barbeque”

-Wolfgang Puck

story by Wendy Vassilarosphoto by Nancy KrausA mother’s love for her child can

be astounding. Rosita, from La Paz, Bolivia, is a first-hand example of such love. Her son, Juan Jose, was born with a cleft palate. Rosita was so determined to have it repaired that she took a 30 hour bus trip and got through two major roadblocks to arrive in the city of Santa Cruz. She knew there was a strong chance Juan Jose, 11 months old, might not be eligible or chosen for the free surgery, offered by Operation Smile and LDS Humanitar-ian Services. Her husband told her she was crazy to think that someone would perform a surgery for no cost. There was also a concern that if Rosita returned back to her village without the surgery she would have been shunned, scorned, or even beaten. The risk, however, was worth it to give her son a chance at “normalcy.” She was willing to do whatever it would take to get him screened, including physi-cally moving a roadblock that stood in their way during the middle of the night.

Stories like these are nothing new for Nancy Kraus of Trabuco Canyon, California. She currently works as a nurse in the Pediatric Intensive Care Unit at Children’s Hospital of Orange County. As a member of the Church of Jesus Christ of Latter Day Saints, Kraus has committed her life to the service of others. One way she hon-ors this commitment is by traveling worldwide through Operation Smile and LDS Humanitarian Services to assist in surgeries to repair cleft lips and palates. Kraus just returned from a trip to Santa Cruz, Bolivia where she personally met Rosita and her pre-cious son, Juan Jose.

In Santa Cruz, Kraus, along with

several other nurses, screened over

350 children for a free surgery to cor-rect their cleft lip or palate. Of those screened, 122 children qualified and received the repairs needed, without any cost to the family. According to Kraus, most surgeries cost roughly $250, an insurmountable amount to most families living in those countries.

Kraus has also served in Tlaxcala, Mexico and Kenya, Africa with Op-eration Smile and in New Orleans, Louisiana after Hurricane Katrina, both through LDS Humanitarian Services. Although she’s seen many heartbreak-ing stories, she’s also seen just as many miracles. In her blog, http://nursenancyrn.blogspot.com, Kraus states, “It is such a blessing to be able to have these experiences and be a

tiny part of changing lives. I will never

see these people again and most don’t even know my name, but I hope they feel the love & compassion I have for them. They are touching my heart and changing my spirit when I am in their presence.”

As for Rosita and Juan Jose, the trip was well worth the 30 hours each way, two roadblocks, and constant persecution from her husband. After the surgery, Kraus placed Juan Jose in her arms, and Rosita, with her eyes full of tears, looked up and said, “Everyone in my town told me when he was born that I had an ugly baby, but he was never ugly to me and now they will see that he has always been beautiful.”

Nancy Kraus with baby boy. Nancy Kraus says, “This little boy was called ‘everybody’s baby’. He was from an orphanage and the woman at the orphanage brought him for surgery & we gave him lots of love and clothes. He came in a ragged dress.

LocaL nurse nancy kraus assissts free surgeries for cLeft paLets

Ladera Ranch News is an independent weekly newspaper published every Friday. We are not owned or operated by any of the big daily newspapers. The views and opinions expressed are those of the pub-lisher and not any organization. No repro-duction, in whole or in part is permitted without the express written permission of Ladera Ranch News.Legal Advertising: The Ladera Ranch News was adjudicated by the Orange County Superior Court as a newspaper of general circulation pursuant to Gov-ernment Code 6000 case #A227454 on December 30, 2004 and as such is the appropriate newspaper to place legal and public notices for the South Orange County Judicial District and the com-munity of Ladera Ranch..

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July 20, 2012

It was a week filled with reason to celebrate as the Blenheim Jumper Clas-sic wrapped up five intense weeks filled with exhilarating equestrian competition in San Juan Capistrano. Sunshine and perfect weather invited veteran and up and coming show jumpers to return from their Fourth of July holiday and take on course designer Robert Ridland’s master-ful tracks in the Blenheim Farms Derby Arena. The Surf and Turf Jumper Clas-sic hosted three days of jumper classes featuring a $5,000 1.25M Jumper Classic, a $10, 000 1.30M Jumper Classic and a $15,000 1.45M Jumper Classic. Celebrat-ing their joint birthdays on the Fourth of July, Rusty Stewart and his trusted mount Bristol made it a week to remember by

also clinching the win in the $15,000 1.45m Jumper Classic.

The Blenheim June Classic Series showcased back to back thrilling com-petition and events that make it a sure fit series for all equestrians to mark on their calendars for next season. Week I hosted The Zone 10 North American Junior and Young Rider Championship Team Trials which were only the prelude to the young blood domination of the week. Four na-tions represented the jump-off field in the $30,000 Blenheim Classic Grand Prix, presented by St. Regis Monarch Beach Resort and Spa and as the intensity grew by round, each combination was able to stop the clock and claim the lead. Stewart and Bristol set the bar as the first to tackle the course without fault. Hap Hansen, riding for his 100th Grand Prix victory, seemed to have it in the bag until the talented Brazilian rider Josephina Nor-Lantzman was able to better his score

and take the lead. Twenty-year-old up and coming Grand Prix star Tina Di Landri and her mount Avargo were the last in the order and were able to master the course and stop the clock over a second faster than the field to take home the blue.

Week II hosted another weekend packed with sun, excitement and eques-trian talent. Both the $10,000 USHJA International Hunter Derby and the $30,000 June Classic Grand Prix were held in the International Grass Grand Prix Field. Thirty-three high performance hunt-ers showed up with hopes to walk away victorious however Champions Small Affaire and John French remained unde-feated. French also made it a 1-2 finish and walked away as Reserve Champion

aboard his handy round winning mount, Sander.

Crowds filled the stands for the $30,000 June Classic Grand Prix, presented by Royal Champion. The qualifying round caused for some excitement as numer-ous horse and rider duos faced a large challenging course which resulted in numerous spills and refusals and three lucky jump-off contestants. Di Landri and Avargo tried to make another run for the money, but with an unfortunate rail, settled for third. Lane Clark and Casseur de Prix produced a double clear effort but with veteran Rusty Stewart last to go, he was able to pilot Bristol to an even faster fault free finish for the win.

The international competition took Week III by storm with seven nations representing the Grand Prix Field. The Zone 10 West Coast Pony Hunter Chal-lenge co-highlighted the week as the youngsters pursued qualification for the

upcoming finals in Lexington, KY. It was Australian rider Harley Brown versus ev-eryone else in the $30,000 June Classic III Grand Prix, presented by EquiFit, inc. Nearing the end of the qualifying round, Nicole Shahinian-Simpson and Pictur-ized were able to join Brown and his two qualified mounts for the jump-off. Brown set the stage with a faultless ride aboard Angelli. Shahinian-Simpson came right back looking to secure the win by setting the time to beat over three seconds faster than Brown and Angelli. Brown took com-mand of the track from the get go aboard Cassiato by cutting lines and galloping between obstacles leaving all the rails in the cups and walking away victorious.

The Blenheim Red, White and Blue Classic brought the competition back t o seek vengeance from Week I. After twenty six rounds represented by seven nations, it came down to Brazilian rider Josephina Nor-Lantzman and Tina Di Landri to go head to head in the jump-off for the $30,000 Red, White and Blue Classic Grand Prix. Eliminating the risk of being caught again, Nor-Lantzman guided

Chello Z to a blazing fast and faultless jump-off. Knowing her mount had proven his abilities once before, Di Landri had a plan to cut corners and leave out strides to yet again clinch the win. With an unfor-tunate rail at the first obstacle, Di Landri pulled up and settled for second, leaving Nor-Lantzman without a challenger and securing the win.

The final week of the series featured the Blenheim Surf and Turf Jumper Classic hosted by Blenheim Farms. The three day event featured beautiful jumps, technical tracks, plenty of prize money and a fun and inviting environment to wrap up the series in sunny San Juan Capistrano. The competition will shift down to Del Mar, CA

for a three week series. Spotlight action includes the $10,000 USHJA International Hunter Derby (July 28th), the $30,000 Racing Festival Grand Prix, presented by EquiFit, inc. (July 29th) and the $30,000 August Festival Grand Prix, presented by Mary’s Tack and Feed (August 4th). For up-to-date upcoming event information, please visit our website www.showpark.com.

JuMpers finish series in styLeat BLenheiM surf & turf JuMper cLassic



July 20, 2012

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July 20, 2012

chiLdheLp driVe the dreaM gaLa raises $325,000 for

Life-saVing prograMs The third annual Childhelp Drive the Dream Gala – Orange County,

held at the Orange County Fair Grounds partnered with Barrett-Jackson with a crowd pleasing concert featuring Marilyn McCoo and Billy Davis Jr. that raised $325,000 for services benefitting California’s children in crisis.

The Childhelp Drive the Dream Gala brought out OC’s movers-and-shakers and celebrities including Sandie Newton, Jen Lilley, Jodi Sparks and Vicki Gunvalson from the Real Housewives of Orange County.

The theme was A Night of American Dreams with everyone wear-ing red, white and denim chic. The stage was decorated with a very large American flag hanging up for all to see with red white and blue colors adorning the table linens along with decorations exemplifying the patriotic spirit of America.

After a scrumptious dinner of salmon, halibut and steak with risotto, baby carrots, then cheese cake for dessert, attendees enjoyed a silent auction and grooved to the R&B classics of Marilyn McCoo and Billy Davis Jr. The Mistress of Ceremonies for the evening was Sandie Newton with Julian Movsesian, owner of Succession Capital Alliance, as the event’s honorary chair.

Special awards were given out at the event from Childhelp Co-Founders, Sara O’Meara and Yvonne Fedderson. Julian and Aleen Movsesian were presented with the Childhelp Philanthropic Award, for their commitment and generosity towards children’s causes. The Childhelp Lifetime Award was presented to Patti Edwards for her hard work and dedication to Childhelp; she has been supporting Childhelp for 30 years. Special thanks also went out to Craig Jackson, Chair-man and CEO of Barrett-Jackson Auction Company, for his continued support of Childhelp and for this successful event.

Folks were also privy to a variety of live auction items. Some of them included an exclusive Lakers stay and play with a VIP suite for up to 10 people including food and beverage, 2 night stay in a deluxe suite at the Beverly Hilton and a Porsche Panamera rental for 2 nights. A few more that were offered up included a Chef Scott Leibfried VIP Experi-ence dinner for 10 people; a World Class Vegas Package to include transportation to and from the airport, private jet round trip travel from OC to Vegas, Michael Mina’s Nob Hill Tavern dinner for 4 and 4 tickets to KA by Cirque du Soleil; and an ESPY Awards Celebrity Experience to include 2 tickets to the ESPY awards on July 11, 2012, 2 night stay at the SLS Hotel in Beverly Hills, and a meet and greet with some of the most talked about sports celebrities such as: Adrian Peterson, Greg Jennings, Tommie Harris, Santonio Holmes, Johnny Knox, Matt Leinart and Chris Harrison.

The annual Childhelp Drive the Dream Gala – Orange County is Childhelp’s second largest fundraiser of the year. All proceeds from the gala benefit Childhelp’s programs and services in California.

For 53 years, Childhelp has brought the light of hope and healing into the lives of countless children. CEO and Co-Founder Sara O’Meara and President and Co-Founder Yvonne Fedderson started Childhelp in 1959, establishing it as a leading national non-profit organization dedi-cated to helping victims of child abuse and neglect and at-risk children. Childhelp’s approach focuses on advocacy, prevention, treatment and community outreach. For more information about Childhelp Drive the Dream, visit www.childhelp.org.

Julian Movsesian and Aleen Movsesian receive the Childhelp Philanthropic Award, for their commitment and generosity towards children’s causes from Jim Hibbets (center)

Grammy Award Winners - husband and wife team Marilyn McCoo and Billy Davis Jr.

Kristen James with Pam Pharris and Shan Womack

Eileen Saul and Jaime Saul

Sara O’Meara with Patti and Jim Edwards and Yvonne Fedderson

Society Sceneby

Kelly Bennett

Exclusively for the Ladera Ranch News



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July 20, 2012

by Karen LakeTyler Feist, from Boy Scout Troop 767,

decided he didn’t want to plant trees for his Eagle Scout project. Last November, Tyler worked at South County Outreach as part of a youth service project sponsored by the Rancho Santa Margarita Stake from The Church of Jesus Christ of Latter-day Saints. Tyler later decided he wanted to work with South County Outreach (SCO) for his eagle project. Andi Doddridge, a volunteer coordinator at SCO, encouraged Tyler to focus his efforts on collecting food for children. Doddrige explained, “ Many children receive two meals a day through school meal programs, but when school is out for the summer the need to provide food for these children increases dramatically.”

Tyler Feist went to work organizing cub scouts to assist in the food drive at Foothill Ranch Elementary School. Tyler also organized and manned five collection stations at three grocery stores including Ralphs in Foothill Ranch and Rancho Santa Margarita as well as Stater Brothers in Lake Forest for almost ten hours. His efforts resulted in the collection of almost 9,000 lbs of food! This effort far exceeded the expectations of South County Outreach and will fill shelves and provide meals for hundreds of families throughout the sum-mer. Photos by Lisa Feist

Tyler Feist, Eagle Candidate Troop 767, poses in front of Foothill Ranch Elementary

Boy Scouts from Foothill Ranch Elementary, Chad Newman and David Pitterle, promote the food drive.

Jennifer Feist, from Foothill Ranch, shows sign to oncoming cars near Foothill Ranch Elementary

Mother and daughter, Jennie and Kate Dayley, (RSM) hold up their donation at the grocery store

Boy scout tyLer feist food driVe deLiVers 9,000 pounds of food

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July 20, 2012

By Jason DeanFor many people barbeque is intim-

idating. We’ve all seen the TV shows featuring professional barbeque cook-offs. The pros make barbeque seem like a closely guarded state secret. They all have their special super-secret dry rubs, homemade sauces, custom blends of hardwoods and smoking rigs that look like a nuclear submarine on wheels. These guys and gals want the home cook to think that good, really good barbeque can’t be achieved without devoting your entire life to the craft.

They’re wrong. With the proper planning, if you have a few hours on a lazy summer morning, you can be enjoying succulent, moist, smoky pulled pork for dinner. No nuclear submarine required.

Tools & Hardware Required:

1 Gas Grill (Simple & Consistent Temperature Control, don’t be both-ered by BBQ snobs. They can’t taste the difference, either. )

Heavy Duty Aluminum FoilHickory or Apple Wood ChipsMeat ThermometerGrill/BBQ ThermometerGrocery List1 Boneless Pork Shoulder, some-

times called Boston Butt1 64 oz. container of Apple Juice

(no sugar added)Soy Sauce

Garlic PowderSalt1 container McCormick Smoke-

house Maple Dry Rub1 package light brown sugarBBQ Sauce of your choice

The night before the big day, we need to do a little preparation. We’ll start by making a simple brine for the shoulder. In a large sealable container (big enough to hold the shoulder and about 1 ½ gallons of liquid), pour ½ gallon of hot water. Add ½ cup of salt. Stir to dissolve. Add ¼ cup of garlic powder and 1 cup of soy sauce. (You can play with this brine a little. If you want some sweetness, add some honey or molasses. Have fun, don’t be intimidated.) Once the ingredients are incorporated, add a couple of pounds of ice to chill the brine (don’t skip this step, food safety is very important). Add the pork shoul-der and place the entire container in the refrigerator for 8-12 hours.

The next day, cut a sheet of heavy duty aluminum foil and add a couple of handfuls of your wood chips. You can pre-soak them, if you’d like, but it’s not required. Roll the chips tightly in the foil and poke it a few times with a fork. Make a few of these packages (3-5, depending on the level of smoke you like in your food). Set the pack-ages aside for now.

Start-up your gas grill (make sure you have plenty of gas) and set the

flame to its lowest setting. We’ll be using indirect heat, so only turn-on one burner (most grills have two or three). Allow the grill to heat-up for about 15 minutes.

While the grill is heating-up, re-move the pork shoulder from the fridge. Pour-out the brine and lightly rinse the shoulder. Pat the shoulder dry with a clean paper towel.

Now for the dry rub. For easy clean-up, lay a sheet of aluminum foil on your countertop. Place your Pork Shoulder on the foil and liberally apply your McCormick Smokehouse Maple to the outside of the shoulder. Massage the rub in every fold and crevice of the meat. To help make a luscious, sweet bark, next add the brown sugar. Expect to use about ½ pound to liberally coat the surface area of the pork. Allow the shoulder to sit at room temperature for about 30 minutes, while you proceed to the next step. This will give the rub a chance to blend with and draw-out some moisture from the shoulder, creating a nice crust.

Grab one of your wood packets. Using tongs, place the packet near the flame of your grill. When the wood chips start smoking, place the dry-rubbed pork shoulder on the grill, opposite the flame (indirect heat, remember). Close the lid.

Carefully monitor the temperature of the grill. You are looking for a tem-perature of around 235-255 degrees.

Adjust the flame accordingly. When the smoke packet is exhausted, you can remove it with tongs, and add another packet until your desired level of smoke is achieved. (4-5 packets is generally a good level of smoke flavor)

Allow the meat to cook until an in-ternal temperature of 140 degrees is achieved. Remove the shoulder from the grill/smoker and loosely wrap in aluminum foil. Place the meat in your pre-heated 350 degree oven and continue the cooking process until an internal temperature of 195 degrees is reached.

(There are those who say that finishing the cooking process in the oven is “cheating”. To those I would ask to consider that there is no differ-ence in the method used to heat the pork once the desired level of smoke is achieved. Provided we are using dry heat (versus boiling or frying), the method of simply reaching the proper temperature to allow the connective tissues to break down, rendering a perfectly pull-able hunk of pork, is inconsequential. )

After the pork has reached 195 de-grees, allow the shoulder to rest on a countertop for another 20-30 minutes. You may then begin the process of pulling the pork, and snacking on per-fect pieces of bark. Add your favorite BBQ sauce or not, the choice is yours.

Low and sLow BBQ in haLf the tiMea pro’s guide to creating perfect BBQ the fast way



July 20, 2012

EMBARCADERO CALIFORNIA BISTRO NOW OPEN IN RANCHO SANTA MARGARITA’S EL PASEO SHOPPING CENTER!

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July 20, 2012

LADERA RANCH NEWSR e s t a u r a n t G u i d e

Antonucci’s RestAuRAntServing authentic Italian seafood and award-winning pizza since 1976 with exciting appetizers and a full bar and live entertainment on Saturday evening. 24190 Alicia Parkway Mission Viejo. 949-472-4332

cinnAMon PRoductions BAkeRy cAféBreakfast can be delightfully deca-dent with sugary cinnamon rolls like grandma used to make or lighter eggs and toast or scones. Some interesting sandwich possibilities and strong hot coffee OPEN Sunday/Monday 6:30am to 4:00pm Tuesday, Wednesday, Thurs-day 6:00am to 8:00pm 25672 crown Valley Pkwy. 949-218-1515

clAiM JuMPeRMonster salad bar, great steaks, full bar with a wide selection of beers and wines to choose from. 27845 santa Margarita Pkwy, Mission Viejo 461.7170

cosMo’s itAliAn kitchenOwners Bob Quinn and Dick Fisher celebrate their 5th anniversary with special dinners Monday, Wednesday and Sunday. Open 11am Monday to Friday. 28562 oso Pkwy 949.216.9029

diho siAMAuthentic Thai and Chinese food at af-fordable prices. Many varieties of Thai and Chinese delicacies. Chicken, Beef, Pork, Tofu and Vegetarian! Barbecue Chicken, Crispy Duck, Beef w/Oyster Sauce. Spicy Cat Fish. Hours: Open daily from 11am to 9pm; Sat. & Sun. until 9:30pm. 27702 crown Valley Pkwy e-3 365-8777

don GustAVo’sAuthentic Mexican Food with home-style flavor, menu items include Chile Relleno, Carnitas, Fajitas, Eggs Machaca, Chimicangas, Veggie Burrito, Fish Tacos, Shrimp Enchiladas, Taco Salad. Margari-tas, Tequilas y Mas! Plus catering at your home or office. Open for lunch & dinner 7 days a week, plus Weekend Breakfast. Located at Oso/ Marguerite in the Pavil-lion’s Shopping center, 26012 Marguerite Pkwy #A, Mission Viejo 348.2386

JeRRy’s Wood fiRed doGsBreakfast served daily from 8am to 11am Smokey Joe Croissants, Sausage, Eggs, Bacon.Try their hot link Breakfast Burrito, for lunch the wood fired dogs have all best flavors, tastes and top-pings. 1701 corporate drive, ladera Ranch (949) 364-7080

JAlAPeno’s RestAuRAnt Open for breakfast, lunch & dinner. Authentic Mexican food including Chili Verde, Omelettes, Huevos Rancheros, Tostadas, Carne Asada, Menudo, tradi-tional burritos including Beef, Chicken, Fish, Beans (Vegetarian), Chile Rel-lenos, Taquitos, Enchiladas. Imported and domestic beers.27602 Antonio Pkwy,364-5614

lAtte dA BAGelRy & GRillBreakfast, Lunch and Dinner served all day. Fifteen different types of bagels made daily. Salads, burgers, plus Ital-ian specialties like Chicken Alfredo. opens at 6am daily; closes at 9pm Monday through Saturday, open until 4pm on Sunday. 21612 Plano trabuco Road at santa Margarita Parkway in the Albertson’s center in Rancho santa Margarita. 949-589-6405

o’neill’s BAR & GRillat the Arroyo Trabuco Golf Club. Sun-day Brunch at O’Neill’s is a delicious and leisurely experience. Zagat calls it the “best value in Orange County.” Daily specials include fresh fish, steaks, pizza and hearty sandwiches. 26772 Avery Pkwy, Mission Viejo. 949-305-5100

PePPino’sNewly remodeled restaurant on the Lake, expanded the dining area, full service bar, waiting lounge and a front dining patio. The rear-dining terrace offers a beautiful view of Lake Mission Viejo. Happy Hour daily from 3:00 to 7:00 pm. 27780 Vista del lago, Mission Viejo 859.9556

P.f. chAnGs chinA BistRoSuperb Shanghai Street Noodles, available in few places on the globe, make the trip to Mission Viejo Mall a veritable necessity. 800 The shops at Mission Viejo, Ruby Rosensteel, 364-6661

the RAnch sPoRts GRillAll Laker games, NHL, Fox Soccer and all Top Games. Taco Tuesdays, Slider Wednesdays, Taste of Italy Thursdays, DJ Friday nights. Happy Hour 11am to 6pm Mon.- Fri. 27412 Antonio Pkwy. 429-7737

RoMA d’ itAliAMenu items include Calabrese Pizza, Pasta Estiva, Gnocchi Catanzaro, Grilled Halibut or Salmon, Shrimp Calabrese, Mostaccioli Arrabbiata, Veal Sorrentino, Osso Buco, Eggplant Sorrentino and more. Don’t forget to try one of the homemade desserts like Tiramisu, Rum Cake, Cannoli and Cheesecake. You can also order beer and wine with some good, inexpen-sive Chiantis by the bottle.25606 crown Valley Pkwy. 276-5712

siMPly fondueFabulous fondues composed of deli-cious meats, cheeses, breads, fruits and vegetables with steaming savory sauces. Worth the short trip to 31761 camino capistrano, san Juan capistrano240.0300

tRABuco oAks steAk-houseForty years serving choice meats and seafood. Home of the famous “2-pound steak.” Relax while you sip one of our sumptuous wines or cock-tails or a frosty beer. Everyone wel-come - straight from work or off the trail or dressed for a night out. OPEN: Sun.-Thurs. 5pm to 9pm; Fri. and Sat. 5pm to 9:30pm. Please call after 2pm for reservations. 949-586-0722

RestAuRAnt ReVieWs WAnted!Have you dined out recently in Ladera Ranch? The Ladera Ranch News would like your opinion and we are actively looking for more reviews of local area restaurants that are NOT already listed on this page. Please make it brief and informative with 50 words or less. Re-views must include your name, phone or email address (please do not send reviews on fast food or strictly pizza places). Please send your Restaurant Review to [email protected]



July 20, 2012



July 20, 2012

Trying to barbecue can be a dif-ficult task; however, you are definitely going to enjoy the nice food that will be available to you when you cook it all completely the right way that you should have. You not only need to have the right type of steak, but you also need the right kinds of equipment and knowledge. If you are one of many people that has absolutely no idea on how to barbecue, then there are a few things you should know. Grilling barbecue tends to be pretty tough for a couple of people, but in reality, it hap-pens to be very easy. As long as you have the right tools to grilling, you can then easily make perfect barbecue.

Simple Tips On How To Barbecue- Properly Marinate The SteakMarinating the steak could take

anywhere, from 12 hours or more just for it to have the sauce and ingredi-ents really cooked into the steak. You can marinate it with anything that you choose, and usually a friend or some-body you may know may recommend a certain type of sauces to marinate it with. However, you really need to consider using garlic, coarsely, basil leaves, lemon, vegetable oil, red wine vinegar, and then adding all of that together with your steak. Let it rest under a foil for the night, and then cook it the following day.

- Right QuantityMake sure that you use just the

ingredients for the sauce. Don’t forget to have a nice set of steaks, and have enough for everybody at the party. Just keeping in mind the right quantity can help you out a lot.

What Do You Need To Make The Perfect Barbecue?

- Barbecue Side DishesSome of the best barbecue side

dishes are Cajun Deveiled Eggs, Baked Sweet Potatoe Fries, and grilled Vegetable Kabobs. You can use whatever you want as a side dish. Your overall goal should be to use something that everybody is going to like, not to mention be made in a good way. If you use the most popular side dish but you make it the wrong way, then you need to use something else.

- Clean UtensilsMake sure that you use the right

utensils that are also very clean. Whether a clean spatula or a clean grill, make sure that you clean it all up completely. If it is not all that clean, then you may make the mistake of dirty or soapy types of steak. Aside from just clean utensils, you really need a good type of grill that is still up to date. Keep all of your ingredients near you and get ready to start cooking.

Helpful Grilling Tips

- Choose The Right Cut Of Meat

Did you know that some cuts of meat are better for grilling than others? Many people like to grill strip steaks, but it is all a matter of opinion. It actu-ally depends on you, as there are many types of meat, so you should try to experiment. Don’t just try one type of steak like Filet Mignon without trying the others. See what tastes the best, is the easiest to cook, and also the most affordable.

- Don’t Touch ItAvoid touching your steak while it

is cooking. Try to use your spatula only a few times, and then flip it when you notice that it is starting to burn. Don’t touch it too much while it is still cooking.

- Use CharcoalUsing the ordinary gas from the grill

could add that gassy type of taste to your steak. Try using a nice hardwood charcoal, similar to what is used in the chimneys at home. These can give that natural smell and taste without that aura of gas being inside of the steak.

- Room TemperatureIf you would like for your food to

smell and taste great, keep them at room temperature before you plan on cooking them. The fridge may be a good place to keep them during the marinating proccess, but once the morning rises, keeping it out in a safe place where no bugs can get inside is a great way to keep them cool right before they get cooked.

These tips are definitely going to help you on becoming the next bar-becue master. While it does take time to churn out steak repeatedly with no troubles, it is definitely going to be dif-ficult to be good at it after only one day. This is why you really need to consider just learning and having fun. Keep all of the tips above for getting the perfect steak that everybody is going to enjoy eating.

the steps on how to BarBeQue successfuLLy

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July 20, 2012

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July 20, 2012

Story by Tom WeinumPhotos by William Casper

Del Mar Race Track, where the Turf Meets the Surf, is opening its 75th Anniversary season on Wednesday, July 18, 2012 continu-ing to September 5, 2012. Traditional Opening Day features the One & Only Truly Fabulous Hats Contest which in itself is an incredible event with 5 different categories of prizes. Since the sun never lets up during July, August and September, wear-ing hats is highly encouraged and inspired the stylish shade tradition.

The celebrations are just begin-ning with many giveaways, the Sum-mer Concert Series and featured stake races .

To kick off the Anniversary Sea-son, Saturday July 21 Del Mar will give $75 to every 75th person enter-ing the park. Parking is $10 and Valet is $20. Admittance to the Stretch Run is usually $6.00 and $10.00 to the Clubhouse except on Opening Day when it’s $10 & $20. Racing is Wednesday through Sunday with Mondays and Tuesdays being dark days except Labor Day. Post time is 2pm except Fridays at 4pm.

Weekends are Family Weekends with numerous family promotions. Every Wednesday is Free & Easy Wednesday with free Stretch Run admission, program and seat as well as half price beer, soda and hotdogs at the Stretch Run concessions. You must be a Diamond Club member which is FREE plus half price admis-sion for the whole season. Senior Citizen (+62) members get in free on Thursdays.

There is the Turf Club Member-ship which has a dress code and exclusive perks for members who want a more elite atmosphere.

The Track offers its Summer Concert Series every Friday which is quite an entertainment bargain for free with paid admission to the Track and otherwise $20 after the completed race schedule that day. There are 12 concerts this season. Details of the races and celebrations as well as directions, transportation and prices are well outlined on the Del Mar website: dmtc.com

Only 60 miles and an hour’s drive south of Orange County, Del Mar offers an entertaining getaway day for the whole family. The Track offers 2 gift shops with plenty of collectables, 5 fine restaurants with views of the Track and 5 snack bars serving burgers and fries, sausages, chicken, pizza and sandwiches. Take the tunnels leading to the infield of the track where there are concession

stands offer beers and cocktails, sodas and snacks as well as ice cream, coffee and cookies. There facilities available for groups of any number for any special event. Con-tact the Track for info and reserva-tions. Besides the Track there are the Fairgrounds as well as several beaches and parks nearby.

Taking the Train to Del Mar can be a wonderfully relaxing day trip. Amtrak and The Coaster as well as Metrolink Weekend specials from Union Station arrive at Del Mar Sta-tion with free shuttles to the Track.

Del Mar was opened in 1937 with Bing Crosby greeting the first cus-tomers thru the gates. Bing and Pat O’Brien were partners in the Race-track and by 1940 the Track became a hotbed of well known Entertainers/Movie Stars of the time. The Track was closed during 1942 thru 1944 due to WWII. In 1947, the Santa Fe Railroad made Del Mar a stop from LA. In 1949 Willie Shoemaker was just beginning his legendary career at the Track. In 1956 Johnny Long-den becomes the winningest jockey in history until he was passed by Shoemaker in 1970. In 1984 Trevor Denman takes over calling the races with his signature “And away they go.“ The Track continues to lead all tracks in the country with average daily attendance and wagers.

There are 42 stakes races dur-ing the season topped off by the $1,000,000 TVG Pacific Classic (Gr. I) for those that enjoy betting on the horses. The Track facilities are wide ranging with available seating on 6 levels as well as trackside standing view on the infield and around the outside. Customers can view the horses in the Paddock area before they are paraded onto the track.

A new added feature to your Del Mar experience is Del Mar Mobile. This new App for your phone brings customer service to the palm of your hand featuring on-track mobile wagering, streaming live races, race replays, Cybertote as well as a cal-endar of events. This is incredible! Cybertote brings all the racing info to your phone as well as allowing you to bet from anywhere on the Track. Modern technology comes to Del Mar. Customers can visit this at : Mobile.dmtc.com.

So what’s keeping you or your family from joining in the fun at Del Mar Race Track this season?? Come join in the 75th Anniversary celebration festivities this summer and don’t forget to wear your hats. More information is available on Del Mar’s website: dmtc.com.

deL Mar race track ceLeBrates 75th season



July 20, 2012

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July 20, 2012

Traditional Real Estate Services Promoting Coto de Caza and Surrounding Areas Since 2002

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