12TH Annual Screen Actors Guild Awards® Talent Retreat Alan Bronstein – Color: The Rarest of All?

The past few months have been filled with award shows ranging from the American Music Awards to the Golden Globes. And if you have been paying attention to the media at all, it has become obvious that our celebrities are walking away with more than just trophies. We recently reviewed an award event that gave away 40,000.00 per gift bag per celebrity who attended. Well, the SAG Awards is no different. January 28, 2006, I visited the Shrine Auditorium backstage the day before the big event, and caught a glimpse of what our Hollywood royalty would be getting this time.

There were only a select few gifting for the 12th Annual Screen Actors Guild Awards®, but these goody bags carried a lot of weight. There were perfume, skincare, makeup, laser eye surgery gift cards, CD/DVD players, etc…. But the most exquisite and rarest present of all were fancy colored diamonds. I spoke with Alan Bronstein, the color diamond expert who is among the world’s most trusted advisors of colored diamonds to leading jewelers, fine jewelry designers, and private investors. He is the respected curator of the world’s most famous natural fancy colored diamond collections, the Aurora Collection and the Butterfly of Peace Collection. He lectures widely ranging from the United Nations to the New York University, and he has published two seminal books, Collecting and Classifying Colored Diamonds – An Illustrated Study of the Aurora Collection and Forever Brilliant: The Aurora Collection of Colored Diamonds. Alan explained just how rare and precious these gems really are.

Alan Bronstein has worked in the diamond business for 25 years as a diamond broker in the diamond business. Somebody came along with a yellow diamond, which was beyond his understanding. It changed the whole course of his career in terms of what he wanted to do with his life. He decided that he wanted to focus on these rarest of diamonds that existed in the world. He had never known that diamonds came in colors (most people don’t know). It became his mission to explain to people that diamonds do exist in different colors: yellow, pink, blue, orange, and green. Honored with such an experience, he wanted to let other people know that they existed, too. So, in the process of the last 25 years, he made a diamond collection, which has been in the Museum of Natural History in New York for the last 16 years. It is considered the finest diamond collection in the world. This has become Alan’s passion and his dream. He has become the advisor and spokesperson for the Natural Colored Diamond Association, an organization that wants to get the message out that diamonds come in different colors, that they’re made by nature, and that they can also be made by man.

“We want to differentiate, and we want to let people know that there’s a difference between natural colored diamonds that come out of the earth (that were made by Mother Nature), and something that can be created in the lab by mankind, which you can make as many as possible and are not rare at all. I want to give you that same experience I had when I first saw the first colored diamond. I was so awestruck, and I wondered what I was looking at and how it came to be. It became my desire to learn as much as possible about fancy colored diamonds.”

Alan was holding a necklace that had pink, blue and yellow diamonds. He put it in my hand and told me that this was the way they came out of the earth: they were cut by man, but created by God. When I looked at the diamonds for the first time, I was speechless. They were exquisite. I had no words to describe the beauty I was holding. It was literally breathtaking.

“The public does not know that diamonds exist in colors. For the most part, they know that diamonds are colorless objects. These are 99% of what exists in diamonds. One of the reasons that people don’t know that color diamonds exist is because they are so rare. They come in every color that nature has created flowers, seashells, and butterflies. That’s the beauty of nature. Nature has no limitations. There are 100 different brown, bronze, walnut and chocolate, cognac, and champagne colored diamonds. We brought to the SAG Awards for the presenters and award winners a bronze colored diamond in a necklace that we will be gifting the presenters and award winners.”

Fancy colored diamonds are so unique that most people will never get to experience them in their lifetime, unless of course, they see them in a jewelry store or museum. It’s not a terrible thing that people should have to spend a fortune on fancy colored diamonds, but to at least know that they exist in nature is Alan’s goal, to raise the consciousness of those who might not have known otherwise.

“I see it like a documentary. If somebody makes a film and takes me 2 miles down into the ocean and I see fish that I had never seen before, it would be my challenge to bring to the public something they might not have been able to experience.”

Even though these diamonds are pricey, Alan shows us the one silver lining in his collection. The chocolate or cognac colored diamonds which are in the orange and brown families, are actually affordable to the public. He wants to bring that to consumers’ attention so that they have options. When they go into jewelry stores, they might be able to buy something different than the white diamonds that they’re used to.

Fancy colored diamonds can cost a million dollars a karat for very rare green or red diamonds. They do not have to be very big either. It can be a 1-karat stone, which is not really that big, costing upwards of 1 million dollars. Alan emphasizes that the average person will not see these particular diamonds, but someone who knows what he/she is looking at will have the opportunity to see them. He wants to educate people so that they will know what they are looking at when they do see them.

“For every 10,000 colorless diamonds that exist, there might be one colored diamond. This is a number that has been around for the last twenty-five years. They are the most beautiful gemstones in the world. This is the trend that is taking place in the jewelry market. Fancy colored diamonds is the trend at the higher end, and we want to be able to show people that they are also available in modest prices from $1,000.00 to $5,000.00, which is affordable and in different colors. These lower priced diamonds can be just as beautiful also.

“People looking for fancy colored diamonds, can go into their local jeweler and ask for them. If that store doesn’t carry them, that jeweler should be able to make them available for their customer. I think in the coming years, you’re going to see a lot more of the fashion jewelry with fancy colored diamonds in all stores.

“Cartier, Harry Winston, Van Cleef and Arpels, Graf carry the more valuable stones. The champagne and cognac colors can be found at Zales, Bailey Banks and Biddle, Fortunoff, and the metropolitan areas. Most mom and pop stores, AGS (American Gem Society stores), do have something to show in fancy colored diamonds. Most people who walk into jewelry stores walk past them because they have no knowledge of what they are looking at. It’s very hard for people to ask questions about something if they don’t even know what it is they’re looking at.”

Alan feels that the jewelers need to start educating the customer that these gems do exist. Then you will see how the trend will take off with fancy colored diamonds.

I was curious about actually finding these diamonds in their raw form. I asked him in which areas in the world can these particular diamonds be found.

“Most blue and yellow diamonds are found in South Africa. Purple diamonds are found in Russia. Pink diamonds are predominantly found in Australia, as well as champagne, bronze, and cognac diamonds. Australia is the major source of fancy colored diamonds. Violet diamonds, which are extremely rare, are also found in Australia. Australia seems to be a place in the earth where there certain elements and formations of the ground. Thoses are where the rare colors in diamonds exist. So, Australia and South Africa are the major places where fancy colored diamonds are found.”

The collection of diamonds that Alan referred to basically sits in museums. It’s not set in jewelry, and has taken twenty-five years to assemble. It has been an ongoing project. It can be seen in the London Natural History Museum. This rare diamond collection tours the world, and goes to different museums.

“The Natural Color Diamond Association will be having an ‘over the top’ jewelry collection at the Oscars this year, and we should be dressing quite a few stars. We will be at the Mondrion Hotel.

“Some of the companies that specialize in setting these diamonds are Diatraco in New York; the company that has put together the bronze colored gift is called Mouawad out of New York. This is the company that created the 10,000.00 brassiere that Tyra Banks wore in her final Victoria Secret Runway show last year. It’s an example how diamonds do not have to be big, or valuable to be beautiful. We are very proud of this piece. We want to spread the message that, Brown, bronze and cognac diamonds are very chic too wear.”

Alan put the necklace set with a few brown diamonds in my hand. Even though the gems themselves were quite small, they really stood out as unique.

“Fancy colored diamonds are rare, beautiful, and chic. We want people to be aware that they exist.”

To learn more about fancy colored diamonds, visit: www.ncdia.com.

(Other gift items selected for the Talent Retreat included:
Amouge, Beverly Hills Physician.com, Coby Electronics, Lamarthe USA, LeVian Time®, Marchon Eyewear, PHYTO, Shu Uemura, and Starwood Hotels & Resorts French Polynesia.)

Interviewed and written by Kaylene Peoples

Michael Isaacson of Tulliano – Proving That Through the Years, Good Taste Combined with Hard Work Pays Off Big!

Michael Isaacson of Tulliano – Proving That Through the Years, Good Taste Combined with Hard Work Pays Off Big!

A visit to Tulliano will do most entrepreneurs a world of good. They will see what a combination of hard work, talent, and exacting taste can get them, and in Michael Isaascon’s case—a lot of money, and extreme satisfaction.

I met Michael, the exclusive founder and designer of Tulliano, last year. He donated some of his garments for a film. The wardrobe department needed upscale attire. When I visited Tulliano and was given a brief tour of the buzzing showroom, there were so many options. And back then Michael gave me his energetic rundown of his line that season. The shirts and pants possessed an understated classiness, refinement, sophistication of the mature, well-traveled, well-cultured male; and I knew that Agenda Magazine would be featuring this inspired designer one season.

Very recently, a day before Las Vegas’s Magic Show, Michael took the time to give me the grand tour of his warehouse while planning to leave the very next day. Hundreds of packaged boxes were laid out everywhere. There were aisles upon aisles of shirts, pants, sweaters, etc. Michael eagerly showed me how exclusive his designs were.

This is boiled wool. I’m one of the few people who manufacture it.

Boiled wool is a version of felted wool, but more dense usually shrunken knit fabric. Boiled wool is a softer drape than wool felt (True felt doesn’t use any bonding agents—the fibers matte together from friction and pressure).

—Sewing Q&A, Marla Stefanellii—

I hadn’t seen much boiled wool in my experience.

He had me feel the fabrics and showed me the multiple shirt and pant combinations. We walked down one aisle where pre-filled orders were stacked one on top of the other while a truck had just pulled away from the loading dock, carrying pallets of orders.

My daughter and I were touring Rome. When I saw this sign I asked our tour guide what it meant. He said, “It comes from the Roman God Tullio.” In the Roman days they broughtwater to the mountain from Rome by way of a viaduct [a bridge], which was called a Tulliano. So that’s what it means. I took pictures of a lot of names, but that particular one stayed. I registered the name Tullio, too.

Besides working really hard, what advice would you give to someone who is starting a business?

Become a doctor! (He laughs). You have to have a passion for what you do. You have to love what you do when you get up in the morning. If you don’t, then you just have a job. You have to have some ability to go with it, but you have to be driven, and not everybody’s driven.

Tulliano can be found at retailers all over the world. Their warehouse is located at 1375 Washington Blvd., Los Angeles, CA 90021. For more information contact them at 213-749-3388.

Interview by Kaylene Peoples

The Devil Wears Prada – Author Lauren Weisberger

The Devil Wears Prada
Lauren Weisberger

Make a pact with the devil; you lose! Too late to save her relationship with her boyfriend, Andrea learns this hard lesson. The devil wears Prada! Amanda Priestly, editor in chief of Runway, a world famous fashion magazine based in New York, is the boss from hell, the villain of Lauren Weisberger’s best selling novel, now a best selling movie, The Devil Wears Prada.

Andrea Sachs, twenty-three year-old heroine and right out of college, takes a job as assistant to the world famous Amanda Priestly for one year in hopes of the experience of this job—a job a million girls would die for—leading to a job writing for The New Yorker, her lifelong dream. Her job requires her being on call literally twenty-four hours a day, seven days a week, leaving her no time for family and friends. She spends her day, an average of fourteen hours each, running errands, fetching Starbucks, ordering one meal after another…. Never a hello or a thank you nor even deigning to look at Andrea, Amanda treats her worse than a slave.

After nearly a year of neglect, her boyfriend Alex can take no more of the broken dates, missed or unreturned phone calls, and neglect of family and friends. Her best friend since eighth grade is Lily, who has no family but hers and needs her as her life spirals downward under the pressure of her doctorial program. While Andrea is in Paris as Miranda’s lackey, Lily ends up in the hospital, badly injured in an automobile accident while driving under the influence—Alex, a very sensitive elementary school teacher, had tried to warn Andrea that her friend was drinking too much and needed her help. Alex expects her home immediately, but Andrea cannot leave Miranda because she would be fired and miss out on the recommendation to The New Yorker Miranda has just promised her at the end of her year as Miranda’s assistant. She is almost there, just one more month to go.

But Miranda’s worsening treatment of her makes her realize what is really important to her, and throwing caution to the wind, she returns home. Having recognized the Stockholm Syndrome in Emily, another of Miranda’s assistants and Andrea’s overseer and trainer, she realized that like everyone else who worked for Miranda, she herself is beginning to show signs of that syndrome, where the victim identifies with his/her captor; for example, Emily, Miranda’s senior assistant, refuses to criticize her even when she has been so poorly treated she’s in tears. It takes Miranda herself comparing Andrea to her when she was young to wake Andrea up. Seeing herself thirty years later, lonely and unloved like Miranda is all she needs to try to get back her real self.

But is it too late, especially too late to save her relationship with her boyfriend? Make a pact with the devil…. Did she lose Alex? In spite of the hoped for ironic twist, I fear the inevitable. Yet what a great book! I am glad that I chose to read it instead of seeing the movie.

Revieded by Lee L. Peoples

The Ebb and Flow of Lauren Wood – A Multifaceted and Multi-talented Creator of Beautiful Music

Lauren Wood is a world-renowned songwriter, recording artist, musician, producer, and voice-over artist. She is best known for her hit song “Fallen,” which was featured in the movie/soundtrack Pretty Woman, and sold over 17 million copies. She is also known for her top 3 hit duet with Michael McDonald, “Please Don’t Leave,” released through Warner Brothers Records. She wrote and had songs recorded by Gladys Knight, Phillip Bailey, Cher, Johnny Mathis, Rita Coolidge, Warren Hill, Leo Sayer, Billy Preston, just to name a few. Lauren’s songs have been played in Police Academy, “Days of Our Lives,” and “That’s Life.” And yes, that was Lauren’s voice you heard singing the lead on the television show “Just Shoot Me.” She has also recorded voice-over and music for animations, including Rugrats,The Tigger Movie, and Little Mermaid II, among others.

“What will strike you most about Wood’s music is her sultry, sexy voice, but if you get past that, you will find subtly crafted tunes of immense sophistication and insight.” – John Schoenberg, The Album Network –

I visited Lauren in her home in Laurel Canyon. It mirrored the talented, somewhat quirky, off-beat artist. Her house was colorful and took me back to the fifties and sixties as soon as I entered. There was a vintage mannequin in one corner of the living room, vinyl album jackets neatly placed in a rack against a wall, musicalinstruments posing as decoration, and a vintage egg-shaped chair sitting right smack in the middle of the living room. I was greeted by one of Bad Art Records’ staff members, and served a special coffee brew before our interview commenced. It was obvious that Lauren is as meticulous and passionate about her surroundings as she is about her music.

“I have a little kid’s attitude. I am very playful andI live in a house that looks like Peewee’s playhouse. I’ve never had a real job. I guess you could say I am the true Indie artist.”

How did you get involved in music?

I noticed that as much as I loved art, I never enjoyed actually doing the art. I feel like my house is all art, but I’m happiest when the art is all done and I can live in the art.

What’s your background?

When I was a little kid, music affected me on the deepest level. I was mesmerized by George Gershwin. My parents used to play show tunes all the time, and I was in love with Richard Rogers and his work with Rogers and Hammerstein.

Did you always know you could sing?

I have found a style and it’s something that has evolved for years. I’ve had to work really hard [at singing]. There are some people who can wake up in the morning and sing really great, but I have to work at it.

Tell me about some of your successes.

I have been making records since 1968. I was in a band called Rebecca and the Sunnybrook Farmers, and then the band dwindled down into the three of us and we became Chunky, Novi, and Ernie. We signed with Warner Brothers Records because we wanted to have a hit record, and because at the time, all my favorite artists were on that label. I [later] got the song “Fallen” on the Pretty Womansoundtrack, which changed my life. Bless Richard and Julia for their tremendous charisma.

How long have you been independent?

My first Indie record was called Lauren Wood 1999. It has “Fallen” on it too, as well as the Pretty Woman mix, and now my newest record is called Love, Death and Customer Service.

What is your process for writing a song?

I can’t go into a room and say, “I’m going to write from 10:00 a.m. to noon today.” I just have to wait for the muse to hit me. I just start to feel this little energy bubbling underneath. A lot of times I’ll be noodling on the keyboard and I’ll play a wrong chord and I’ll think that’s weird and beautiful. What’s the next weird and beautiful chord I can play next to that? What’s the prettiest melody I can write after that? I love to write melodies that aren’t in the chord. A lot of times I’ll write my lyrics while I am driving in the car.

So it’s a natural process for you.

Yes, and I can’t force it.

Have you had any obstacles in your career?

Back when I first started, before I hit the “ageism” thing in pop music, I was hitting the “woman” thing. I used to have problems with people if they did not let me be free. Back then it wasn’t a given like it is today that women could be a producer. That used to be a problem. The producers that let me have more input, I’d do good work. I’m known mostly for my ballads, and my music has to ebb and flow.

You mentioned that it took a year to master your new recordLove, Death and Customer Service ?

I worked on it for 5 years. We’d mix for a week, go back and remix. I finally created this lovely album. When you master, in order to make it louder, it goes through this compressor and it pulled the air and vibrato out of my vocal and it took out the soft lilt out of it too, bringing it all up; and it sounded like a big dead fish. Before, when I mastered, it only took a day. This time it took a year. I mastered each song and each section separately, and we experimented over and over again, and it literally took about a year.

Highest High

Other than when I get emails from people who write “Fallen” has gotten them through an illness, I had 2 experiences while touring in Malaysia. I had caught a cold and was very sick in Malaysia. I started to lose my voice and I was performing at one of the clubs there. Well, I walked into the building with my band, and the people at the club threw a spotlight on me. And everybody asked me to sing “Fallen.” The band started to play, and people were all standing on the tables and mouthing the words to “Fallen.” This was on the other side of the earth, and this little song that just came through me had affected all these people. The other thing that was so fun in Malaysia was that we put in my contract that I could kiss a baby elephant. So they closed the zoo and let me have a private tour. I got to hold a baby orangutan, and I got to kiss a baby elephant. My music brought me to these animals around the world. I was taught at an early age by my father to love and respect animals, so it was deeply ingrained in me by the time I went to Malaysia. It meant a lot.

Lowest Low

I’m trying to get my record on radio. Back when I started doing music, you could hear Tony Bennett, Elvis Presley, The Beatles, Frank Sinatra, The Doors, Joni Mitchell…on the same radio station. But these days, corporations have taken over the airwaves. The stations are so overly analyzed and formatted that it’s killing radio. It’s not artistic like it used to be. I have a really hard time trying to get my stuff on the radio because I am not a person who easily fits into any one format. I love hybrid music, so it’s really hard. Record companies used to be so artistic. But now record companies are so formatted. Everybody wants to recreate the next clone of somebody that’s already happened before. In the past, you got signed because nobody else sounded like you.

What about Internet radio?

This record is on radio, but it’s not easy.

What’s been your process trying to get it on?

I make calls myself. When I was on Warner Brothers, they asked me to call the radio programmers and thank them for playing my records, and I did. So I [already] know a lot of radio programmers.

What advice would you give an Indie artist who is trying to make it in this business?

Be yourself. Be an artist. Be the best you can be. Work really hard. Don’t have an attitude. Be humble. Life is tough enough to have to deal with people who are not nice.

To learn more about Lauren Wood, visit her website atwww.laurenwood.com.

Interviewed by Kaylene Peoples

Pick Nick’s for Romance Nick’s Fishmarket of Hawaii Boca Raton, Florida

“Romance on the Road”

PICK “NICK’S” FOR ROMANCE

Nick’s Fishmarket of Hawaii
Boca Raton, Florida

Over the holidays, we were in Florida with Dennis’s family. It’s great to spend time with them, but after three days, it was either committing hari-kari by jumping off the 10 th floor balcony, or sneaking off someplace to be on our own.

So I called my girlfriend who lives in Boca Raton and asked her for a recommendation. When she heard I was doing a column, “Romance on the Road”- she screamed excitedly, “If you’re writing about romantic restaurants, you MUST go to Nick’s. You have to! It’s the most romantic place in Boca.”

That was all I needed to hear. I promptly called and made a reservation. While the name, “Nick’s Fishmarket” doesn’t necessarily evoke an image of romance, I love to be surprised. And Nick’s Fishmarket of Hawaii is chock full of them.

Dennis and I parked the car on Palmetto Park Road, next to a nondescript office building. Hmmmm… I was still skeptical about its being “romantic.” It felt like we were going to the bank. But as soon as we walked through the front door, my skepticism vanished, and I surrendered to the magical atmosphere and divine ambiance that is Nick’s Fishmarket in Boca Raton!

The décor has a modern Hawaiian flavor. A long bar accentuated by a lighted pineapple fills the center of the room, with grass-covered “huts” for dining around the sides.

We were immediately greeted by a host who walked us over to our own special thatched hut – in a dimly lit corner. I loved it! The owner, Nick Nickolas, came by to say hello. What a lovely and charming man he is!

We also had a terrific waiter who was helpful and gracious, but the service and attentiondidn’t stop there. One of the special things about Nick’s is the congenial service by all his staff, which consists of a four-man team for each table.

They are all extremely attentive with an air of I’m-happy-to-be-here-for-you. At Nick’s, all of the wait staff seem to take great enjoyment and pride in what they do. Interestingly, our waiter replaced our white linen napkins with black ones, when we sat down. Why? I wondered. Since we were wearing black, they didn’t want us to get lint from the white napkins on our clothes!

After ordering the wine, we looked at the menu. And wow, what a unique selection from Italian and French dishes, to Asian delicacies and Greek specialties, with a huge assortment of fresh seafood, as well. We sipped our wine and enjoyed the complimentaryappetizer of smoked marlin with sesame crackers, while perusing our dinner choices.

The menu has a tempting array of appetizers that includes escargots,spring rolls, and sautéed calamari; but a simple name doesn’t convey the complexity of each of these tantalizing dishes. For example, Dennis would never ordinarily order spring rolls (thinking Chinese take-out), but after the waiter described it, he couldn’t resist. And he wasn’t disappointed. I ordered Calamari Sorento with diced tomato, Parmesan cheese, and a demi-glaze.

For entrees, we decided on the Chilean Sea Bass Mirin, and the special lobster dish of the night. We had no idea how fantastic—and fantastically large—it would be! When they brought out the plate, we swooned! The lobster was a four-pounder, baked to moist and succulent perfection with a thick crab cake covering.

The sea bass was equally mouth-watering in its soy, miso and sweet mirin (Japanese wine) glaze, accompanied by sticky rice and vegetables. It was light, flaky, and delectable.

We always share our dishes, so Dennis started with the sea bass, and I began with the lobster. Very soon we switched plates. I took my time with the sea bass, savoring every bite, while Dennis attacked the lobster. He is a true pro at cracking each claw, leg, and back, and sucking out every last morsel.

We topped off our dinner with Nick’s Bananas Foster, a sweet and special ending to a scrumptious meal. Unable to finish the dish, we sat back, happy and full. What’s more romantic than that!

When we learned that Nick’s had only been open about two and a half months, we couldn’t believe it. It was soooo good, and soooo delicious, and the staff was sooo incredible. How could it be soooo new? Aha! Then we found out how!

The owner, Nick Nickolas, previously ran his restaurant at the Boca Raton Resort and Club for 18 years. So although this location is new, Nick has been a consummate restaurateur for decades. And it shows.

Nick is a warm, cordial host with an eye to pleasing his guests. There are photos on the wall of the many celebrities that have dined at his restaurants over the years. He is used to having well known diners—but then, he treats all his guests like they are celebrities.

Nick’s Fishmarket is a romantic spot, complemented by an excellent kitchen and responsive staff. And on Friday and Saturday nights, there’s dancing, too. So next time you’re near Boca Raton, Florida, take a break from your relatives, grab your honey, and go Hawaiian!

Nick’s Fishmarket of Hawaii
150 E. Palmetto Park Rd
Boca Raton, Florida 33432
561.393.9880
www.nicksboca.com

Written by Marilyn Anderson and Dennis Lanning

It’s All Greek to Me Papa Cristo’s

“Romance on the Road”

IT’S ALL GREEK TO ME

And it’s all fun and delicious, too! It’s Papa Cristo’s Taverna MY BIG FAT GREEK “FAMILY STYLE DINNER” EVERY THURSDAY NIGHT in Los Angeles. Bring your friends, and bring your appetite!

We arrived at 6:30 to find a number of people already seated “family style” at rows of long banquet tables in the brightly lit dining room that adjoins the Greek deli and bakery. At the front of the room was Papa Cristo’s Cousin Mark, pouring 5 different kinds of wine into tasting cups for the guests.

One wine was called “The Blood of Hercules,” a red, full-bodied wine. We loved the Cabernet Dionysus, especially because, as Cousin Mark told us, Dionysus means Dennis in Greek. It figures that’s the one we liked. After tasting all 5, we bought a bottle of the “Dennis” to enjoy with our feast, and a full-bodied feast it was! (Which would definitely make US even more full-bodied!)

Accompanying the wine tasting were appetizers, including Pita bread and taramazola, a white caviar dip. The salty taste was refreshing, particularly when we washed it down with more Dionysus. The appetizers also included a delicious garlicky grilled sausage.

After the Happy Half-Hour, the 5 rows of long tables were filled, some with birthday groups, others with strangers fast becoming friends, but all with people very eager to eat and party!

Suddenly platters of food started arriving at the table. Everything’s served “family style,” and there’s plenty for even the hungriest of families. The tableware of choice is Styrofoam, not the most elegant way to dine, but it didn’t matter. The atmosphere was friendly, the food abundant, and the wine never stopped. Who even cared?

First came grape leaves, olives, and feta cheese, followed by plates overflowing with spanokopita, triangle-shaped spinach pies in a delicate phyllo crust. On the side, were bowls of tzatsina sauce, which was delicious when drizzled on any of the dishes or used as a dip for the bread. More pita was served, this time whole wheat triangles, and later, soft, fresh baguettes with the crunchiest of crust.

After all these appetizers, we were almost full, but oh, that was only the beginning. Fresh Greek salads with lettuce, tomatoes, and olives were topped with crumbled feta, of course, and a home-made salad dressing.

Then came the main course, or courses, I should say. Platters of fresh grilled skinless chicken, and for us, the piece de resistance, lamb chops. Oh, and speaking of “it’s all Greek to me,” at each table setting, there is a mini-Greek phonetic dictionary—who knows the Greek alphabet anymore? Okay, so it’s a small sheet of paper, “Papa Cristo’s Greek Survival Guide,” which gives the literal translation for certain important phrases, including:

Hello – Yasoo
Good night – Kalineehta
I’m Hungry – Peenow
Good Food – Kalo Fayeeto
How much does it cost? – Poso Kane ?

And about 20 other sayings, including my personal favorite:
I want a kiss – Thelo Filaki!

But, back to the food! Yes, there’s still more. Along with the entrees, they served sauteed string beans with a dash of tomato, and roasted potatoes. Add a dollop of the tzsatzina sauce on your lamb and chicken, and enjoy.

Of course, what makes it all so enjoyable is the ambiance and festive mood of the place, constantly being pierced with shouts of “Ooopa!” After a while a level of “culinary camaraderie” is evident. Everyone is having a grand time. A grand Greek time!

Dessert is, of course, baklava , with a delicious flaky crust and honey-filled pistachio filling. While serving, the waiters ask, “Who’s having a birthday?” (If no one is celebrating, they seem very disappointed, so even if no one really is, point to your friend and say, “He is!” just like I did to Dennis! Then they bring out a cream-filled tart with a candle in it, and the whole room, all 5 banquet tables, break into a loud, rowdy version of “Happy Birthday.” Although he protested, Dennis blew out the candle and happily consumed the sweet creamy treat.

After dessert, the show starts. The lights go down, and Greek music accompanies the entrance of the belly dancer. She gyrates and shimmies at the front of the room and down the aisles. Her first number is the warm-up solo. After that, using a hooked cane, she gently pulls men up from the audience. As more people are pulled from the audience to dance with her, swaying their bellies and butts, she dances down the aisles; and people stuff dollar bills into her costume. Then she grabbed Dennis! Slightly embarrassed, but having had enough wine not to care, he danced and laughed as the audience applauded and laughed even harder!

The evening ends with everyone having had a satisfying meal and a genuinely good time. Oh, and before leaving the table, the waiters come by with take-out containers, urging everyone to stock up on the leftovers!

It’s hard to believe the reasonable price for all this. The complete dinner with entertainment, including tax and tip, is less than $25. The wine tasting is complimentary; but if you want a bottle, that’s extra, but very reasonable.

So, for romance and fun, with family or friends, pick any Thursday night and make it a special Greek holiday! Visit Papa Cristo’s for a great time. I know we’ll be going back, and when we do, I’ll see you there!

Papa Cristo’s Greek Taverna is located near downtown Los Angeles. Parking is in their own lot with a back entrance that takes you through storerooms richly painted with murals of the Greek countryside and coastal areas. Even seeing the sacks of Grecian flour and other imported commodities stacked on the shelves evokes an other-worldly feeling to this step-back-in-time treat of a place. Enjoy!

Papa Cristo’s
2771 W.Pico Blvd at Normandie
Los Angeles, CA 9006
800.732.3212
www.papacristo.com

Written by Marilyn Anderson and Dennis Lanning

C & O You Need to Go On the Beach in Venice, California

C & O You Need to Go
On the Beach in Venice, California

C&O Trattoria

Do you like listening to Frank Sinatra? Dean Martin? Louis Prima & Keely Smith? Do you like good wine? Great pasta? And low prices? Then you’ll love C & O! But we warn you, go on a weeknight because on weekends the crowds line up along the sidewalk!

The nice thing about C & O is that it’s casual but delicious; romantic but fun, and simple but sweet. With those wonderful romantic songs from Ol’ Blue Eyes & Company playing in the background! Oh, and the portions are humongous. Luckily, they offer half portions for the salads and pastas. The surprise is that even the half portions are big enough for two!

There’s a choice of wine and beer on the menu, although a lot of folks opt for the “honor wine bar.” Scattered along the walls are jugs of Chianti, where you can fill your glasses as often as you like. How to keep track? A crayon on your paper tablecloth! The waiter draws a little bald man – and you add hairs every time you have a glass! Beware! In a very short time, that little caricature can go from Gandhi to Don King!

Even before your food arrives, the waiter brings out the delightful and delicious killer garlicrolls. They’re small bites of heaven. It’s hard to resist filling up on them, but you must…because that’s only the beginning of a huge repast!

On our recent visit, we split a half order of the chopped salad. It was fresh and delicious, with lettuce, tomato, corn, broccoli, garbanzo beans and mozzarella cheese, which we got on the side (a huge portion of it—could have taken it home to make a pizza).

We also asked for the balsamic dressing on the side. It was wonderful; we just like pouring it ourselves.

After our salad, we had a bowl of vegetable-filled white bean soup. Mmmm mmm good—and this was nothing like Campbell’s. Real home-made Italian soup. There were all kinds of delicious-sounding pastas on the menu, but when we heard our waiter announce the specials, we couldn’t resist. We ordered the caramelized short ribs and substituted their mashed potatoes for the special orzo pasta with vegetables that came with their other special.

The entrée arrived, and our taste buds did somersaults! It was enough for two, and they were gracious enough to bring us two plates. We finished off every morsel, licking our lips, and with smiles on our faces.

We had absolutely no room left for dessert, but of course we had it anyway! C’mon, who can say “no” to chocolate cake drizzled with chocolate sauce and accompanied by dollops of fresh whipped cream?

Luckily, C & O is right near the beach, so afterwards, take a romantic stroll to walk off the dinner—and steal a kiss from your love!

C & O actually stands for “Cheese & Olive” – but we think it should stand for Cooing and Oohing! C & O—make sure you G-O!

C & O Trattoria
31 Washington Boulevard
Marina Del Rey, CA 90292
(310) 823-9491
www.cotrattoria.com

Written by Marilyn Anderson

Tommy Rays in Studio City

“Romance on the Road”

Tommy Rays in Studio City

WHAT a party tonight at Tommy Rays! It’s a fabulous new restaurant on Ventura Blvd. in Studio City, and this was their Grand Opening bash! I joined the tons of people having drinks, hors d’oeuvres, and fun. Who was seen at the scene? First, there was Ed Begley Jr., a total gentlemen as well as a consummate actor. Ed, we love you! And I had such a cool conversation with Tasia Sherel from “Everybody Hates Chris.” Tasia was wearing a super outfit—with a stunning hat! I used to wear hats all the time, and seeing Tasia in one, I think I’ll start wearing one again!

Since I’m writing my column, “Romance on the Road,” I asked Tasia what her favorite “Romance on the Road” place is. Tasia loves Santa Barbara. Guess what? Me, too! I told her about an enchanting Bed & Breakfast there, Simpson House Inn. And the terrific 5-star Hotel Andalucia—and their restaurant “31 West!” Also, if you’re in Santa Barbara on a Wednesday night, don’t miss the Live Tango night at Cafe Buenos Aires!

But now, let’s return to the action at Tommy Rays tonight. Tasia has been married to a terrific guy for 10 years. Ever since I started my “Romance on the Road” column, I always have to ask people how they met; and Tasia has a wonderfully romantic story.

Before she started acting… and before her hubby started writing, they both worked at a COLLECTION agency. Now WHO would think that a “collection” agency could be romantic? Well, it can be… and it was… for Tasia and Anthony. They were both working there. He put a can of “Orange Crush” soda on her desk with a note, “I’ve got a crush on you!” Tasia thought it was soooo sweet – BUT, uh-oh, she doesn’t like orange. So she told an associate that she preferred GRAPE. Sooooo, can you believe it – every day for the next week, Anthony put a can of GRAPE CRUSH soda on her desk. CUT TO: — years later – they are STILL happily married. Now, THAT’S romantic!

And who else did I talk to at the new and incredibly cool Tommy Rays? The daughter of “Ray”—Anna, a designer, who was with her hottie husband, J.R. J.R. turned out to be my hero. I lost an earring and he FOUND it in the middle of the floor. Not only that, but Anna and J.R. are having a baby in April! Her dad, Ray, is one of the owners of Tommy Rays and is an architect, with his office above the restaurant. The other owner is none other than the “Tommy” of Tommy Rays, former San Diego Padre Tommy Le Vasseur.

I sat down at a table to chat with Jon Polito—amazing character actor—and his partner, Darryl, who met on the set of a movie (I told you – I ALWAYS have to ask!) Also, Peter Onorati, who you might remember from lots of Steven Bochco’s shows. He also just finished shooting a movie in West Palm Beach. I told John Polito and Peter about my play, “Not Tonight, Guido,” and they agreed we should do a reading of it, soon!

Later, I spoke with Charlene Tilton, who looks incredible. She was working on a couple of TV projects and is also writing a book. Did you say “book?” Another celeb there was the author of that funny and fabulous relationship book, NEVER KISS A FROG: A Girl’s Guide to Creatures from the Dating Swamp. Oh… that’s ME, isn’t it? Okay, a little shameless self-promotion, so what’s wrong with that? I mean, it IS a hot book and so toadallysmart and savvy.

Now, back to Tommy Rays! Some of the other celebs enjoying the appetizers and party drinks: Dominic Comperatore, Matt Cedeno, Patrika Darbo, Kate Linder from “Young and the Restless,” and funny lady Judy Tenuta. I also met the svelte and beautiful Adrienne Janicfrom TLC’s “Overhaulin.” Carolina Bacardi hosted this rockin’ “Party with Bacardi” by treating guests to special Bacardi mojitos and Voodoo Doll martinis.

Although it was party time tonight, you should stop by for lunch or dinner Monday thru Saturday, or for Sunday Brunch. Also, there’s a Happy Hour on Mon-Fri from 3-6 with free hors d’oeuvres!

Tommy Rays has an awesome menu. Tonight we sampled mini-crab cakes, tuna tartar, and teriyaki steak-on-a-stick with a mango sauce… all dee-lish. I’ll return soon to try out their “house favorites,” including a Wild Mushroom Trio, Potato and Onion Tart, and Spinach & Cheese Ravioli in a wild mushroom ragout. And if you’re into the beef experience, try their Boulevard Burger with all the fixin’s.

On their outdoor patio tonight, you could make your own s’mores with graham crackers, Hershey’s chocolate, and marshmallows. I loved them and asked if it was on their regular menu. Oops, “Sorry,” the waiter told me, “it’s a ‘specialty’,” but lots of other goodies can be found under their “Sweet Tooth” section on the menu. Mmmm… here are a few desserts that sound heavenly: Pumpkin Pot du Crème, Chocolate Lava Cake, and their “Snowball,” white chocolate marshmallow ice cream, rolled in toasted coconut, and served with chocolate syrup & macadamia nuts. Don’t start your diet until you get home!

Tommy Rays
12345 Ventura Blvd.
Studio City, CA 91604
818-506-2412
www.tommyrayscafe.com

Written by Marilyn Anderson

Movie Review – The Holiday. . .

The Holiday . . .

. . . is almost like an old-fashioned romantic comedy—and I mean that in a GOOD way! I’m not sure why, but I went with low expectations. I didn’t EXPECT to like this movie, but I was surprised. It was fun from beginning to end—and I mean “especially” to Jude Law’s end. (Okay, it’s a cheap shot – but I had to take it. He is so cute!) If truth be told, I was never a Jude Law fan before and didn’t understand why everyone made such a big deal about him. Perhaps I was remembering him from his other films where he often played the “bad” guy. But I never found him that handsome or sexy. Now, I have completely revised my thinking.

Jude Law was made for romantic comedy. He is handsome, charming, adorable, and PERFECT in this film. I heard several women in the theater discussing how he reminded them of a young Cary Grant. My boyfriend responded, “No, he’s BETTER than Cary Grant.” So… it’s not just a “girl thing.” Jude Law is fabulous and adorable in The Holiday.

Kate Winslet is also marvelous sans period clothing, for a change, and playing a contemporary girl, ditched and wounded. The two of them shine. Cameron Diaz is fun and Jack Black—well, it’s nice to see him finally get the girl in a movie, too.

The best part of The Holiday—other than Jude Law—is that there are surprises! Just when you think you know what’s going to happen, it turns out it’s something else, and something better than what you thought. Nancy Meyers, writer-director, has utilized show business as a background (a supposed no-no in the biz—but it works here—and works wonderfully). I love the parts where Cameron Diaz’s character, a movie trailer producer, sees and hears her life like a trailer. I could even have enjoyed more of these! That’s about all I’ll say about the plot. I like to go to a movie knowing nothing and letting the story completely unfold in front of my eyes, so I’m not telling any of it here. Suffice it to say, you’ll smile, you’ll chuckle, and you’ll enjoy! If you miss it at the theaters, get it on DVD!

Written by Marilyn Anderson

The Madewell Party Food, drink, clothes, and a movie – the perfect night for any girl!

The Madewell Party
Food, drink, clothes, and a movie – the perfect night for any girl!

Madewell, a new clothing store in Century City, had a super party for the holidays. The tasty goodies started before you even got in the door. Donuts, anyone? These were mini-fried doughnuts with a choice of toppings. You were questioned as you entered. Powdered sugar? Chocolate? Maple honey? Oreo Cookie? or Vanilla? What a fun way to start a bash—with a great dessert at the very beginning!

Inside the store, a deejay played as people milled around looking at the clothes, drinking green drinks and wine, and nibbling on a tasty selection of hors d’oeuvres. Everything from little purple baked potatoes with caviar, ahi tuna on star crackers, basil & tomato tartlets with cheese, mini-turkey & cranberry jam biscuits, and salmon and crème fraiche on teeny potato pancakes. The appetizers kept flowing.

The clothes ran the gamut of conservative sweaters, jackets, and pants, to a lovely great-shade-of-blue dress, to some black & sexy see-through blouses—a terrific mix for various occasions.

Everyone who attended was invited to see a screening of “The Holiday.” Did they give out tickets? No. It wasbetter than tickets. About twenty minutes before we were to head to the movie, the Madewell ladies brought out bags of cool purple scarves. Then the whole party romped over to the theater, each person with a blaze of cool purple wrapped around his/her neck or flowing from his/her side. The movie—what can I say? Jude Law, Jude Law, Jude Law! He is sooooo cute. And he was “made” for romantic comedy. See the Review.

Meanwhile, check out the cool clothes at Madewell (JCrew’s sister brand) at the Westfield Shopping Mall in Century City.

Madewell
10250 Santa Monica Blvd
Los Angeles, CA 90067
310-772-0428
www.madewell1937.com

Written by Marilyn Anderson