Tastes From the Garden Celebrating 90 Years of Changing Young Lives

�arden �ala

at Robinson Gardens in Beverly Hills

“What a child doesn’t receive he can seldom later give.” – P.D. James

Welcome & Thanks How delightful that you join us at our Garden Gala to help celebrate El Nido Family Center’s 90th year of service in Los Angeles. In 1925, the National Council of Jewish Women opened a camp in Laurel Canyon for sick and undernourished children. We transitioned over the years into an independent non-profit social services agency. Today each year we serve over 10,000 atrisk infants, toddlers, children, teens and families in some of our county’s most disadvantaged neighborhoods. In schools, homes and community locations, we work in five program areas – child abuse prevention and treatment, parent education and family development, teen parent family services, youth development and integrated healthy living. We have grown and evolved over nine decades to meet the changing needs of a diverse population. But our core mission never changed – transforming lives.

»» In 1941, suffering serious lung disease, a seven-year-old girl moved into the El Nido Lodge in Laurel Canyon. Health restored at 13, she returned home. “El Nido saved my life,” Dr. Tess Warschaw says. Now 81, a PhD in educational psychology and counseling and still working, she has authored four books (one an award-wining best seller) and has led hundreds of professional seminars, workshops and coaching clinics to empower people, especially women.

»» Four decades ago at age 13, Kathy Perez lost her mother. Her dad could not cope as a single parent. Absent a structured home life, often abandoned and deeply troubled, in 1974 Kathy moved into an El Nido residential treatment home. We turned her life around, she says, “through so many different ways.” Last year as director of ESPN’s hit TV show, SportsNation, Kathy added a fourth Emmy to her mantle. It’s crowded: she also has won a Peabody Award, a Columbia duPont Award and two Golden Mike Awards for directing news and special events programming.

»» Five years ago at age 13, Robert Lopez had evaded gangs and drugs in his Pacoima barrio. But his life had no direction. Signing up for our Gang Reduction Youth Development (GRYD) program opened a new world. He became an outstanding goalkeeper on the championship GRYD soccer team and a star student in the photography class. Behind in schoolwork his senior year, he attended classes day, night, weekends and online to accumulate 85 credits – the most ever for one year in LAUSD history – to graduate with his friends. At Mission Community College with plans to transfer to Pepperdine University, his professional goal is to travel the world shooting photographs for National Geographic. “El Nido changes a person’s perspective, creating positive images for a life that feels good,” Robert says.

You can read these and other client success stories in the brochure available on tables throughout Robinson Gardens tonight. Through your attendance, and other ways to support our work financially, you will help more El Nido clients transform their lives. Our guiding principle over 90 years has been that no child can grow up twice. Please join us to make sure that somewhere sometime in Los Angeles, some child who otherwise would not have done so will grow up well, happy and productive.

Have fun tonight. With warmest appreciation,

Liz Herrera, L.C.S.W. Executive Director

Stuart Berton, Esq. President, Board of Directors

September 19, 2015

Our Vision An end to intergenerational poverty, child abuse, teen pregnancy and juvenile delinquency.

Our Mission To empower at-risk children, youth and families in Los Angeles County, through education and social services to overcome trauma, gain self-esteem and achieve their goals.

Thank You for Joining us tonight at our Virginia Robinson Gardens! The Friends of Robinson Gardens supports the restoration and preservation of the First Estate of Beverly Hills. Additionally, we sponsor a children’s program, which serves second through fourth graders from private and public schools located throughout Los Angeles, helping them to gain an understanding of plant diversity, conservation and ecology. Major gifts from local foundations allow the Friends of Robinson Gardens to offer free bus transportation and a hands-on experience to under-served students. We sponsor adult educational classes, lectures and botanical art classes throughout the year.

Join us Next Spring: Saturday, May 14th, 2016 for Our Annual Garden Tour - the Ultimate Garden Party Please explore our website www.robinsongardens.org or call 310.550.2068 to learn more about our year-round activities.

The El Nido family has been helping children lead happy, healthy lives for 90 years. We are very proud that our family has been part of your family for 60 of those years. With our love, respect, and pride for all the good work you do...

With heartfelt thanks to El Nido staff members, past and present, for the thousands of lives they’ve transformed and saved in the last 90 years. Your commitment has inspired us all.

FROM THE NORTONS

BENJAMIN, ROSE, AND PHILLIP

SUSIE AND STUART BERTON

Kaiser Permanente proudly salutes El Nido and our fellow honorees Gina Rodriguez The Harold Edelstein Foundation and the many Kaiser Permanente volunteers who have joyfully dedicated their time and energy to improving the lives

©

2015 Kaiser Permanente LIF12d132

of El Nido’s families. Our deepest thanks and congratulations to all! Visit community.kp.org

Honorees

winner tell me that I could do something with my art other than just the fancy dresses and playing pretend... I realized that (Latina actresses) needed to make a stronger impact.”

Gina Rodriguez The first Exemplar Award granted by El Nido Family Centers goes to an ascending young actress who is a role model not only in her craft, but in her community. Since her breakout film performance only three years ago as the talented hiphop artist Majo Tenorio in “Filly Brown” at the Sundance Film Festival, Gina Rodriguez rose to win a Golden Globe for Best Actress as Jane Villanueva in the CW Television Network’s popular television series, “Jane The Virgin,” that premiered last year and begins its second season in October. Early in her career, Gina dedicated herself to playing only characters that portray Latinas positively. She has turned down roles that did not. Explaining to The Hollywood Reporter what she learned as a high school student seeing an interview with Rita Moreno, she said: “I saw this gorgeous, Emmy, Golden Globe and Oscar

Raised in a Puerto Rican family in Chicago with one sister who is now a doctor and the other an investment banker, Gina started performing at age seven in a salsa dancing company. At 16, she was one of 13 teens accepted into Columbia University’s prestigious Theatrical Collaboration in New York. She won acceptance to the Tisch School of the Arts at New York University. At the school’s Experimental Theatre Wing and also the off-Broadway nonprofit Atlantic Theatre Company, she received four years of intense theatrical training. After graduation, Gina originated the role of Frida Kahlo, the famed Mexican painter, in the world premiere at the

American Stage Theatre of “Casa Blue: The Last Moments in the Life of Frida Kahlo.” Many lead star and guest star roles in film and television quickly followed in New York and after she moved to Los Angeles, now her home. She has won Best Actor Award in the First Run Film Festival, the ALMA Award for Special Achievement in a film, The Lupe Award for Best Actress, the Dorian Award for Rising Star, a Golden Globe for Best Actress in a Television Series and the Imagen Award for Best Actress in a Television Role. Portraying a heroic young Latina, Gina stars as Andrea Fleytas in the upcoming 2016 film, "Deepwater Horizon,” for Lionsgate Studios about the BP oil rig explosion in the Gulf of Mexico. Additionally, she is writing a book to be published next year about lessons learned from her father Genaro, “I Can and I Will: Tools My Daddy Gave Me.”

© 2015 CBS Studios Inc.

Gina Rodriguez

Kaiser Permanente Disadvantaged and unlikely to see a doctor for an annual physical exam, the parent of an El Nido Family Centers client did not know how sick he was when he stepped into Kaiser Permanente’s mobile health van at an El Nido health fair in South Los Angeles. A simple test showed diabetes. We immediately referred him to a physician for care. This is one small example of how Kaiser Permanente, with more than 10 million health plan members, is extending health care from its doctors’ offices into underserved neighborhoods, helping improve the health in communities it serves. Last year, Kaiser Permanente provided over $2 billion in funding for community programs, including a vast array of subsidized, low-cost and free health care services. For the compassionate and varied health care and services provided to El Nido families via our partnership, we gladly honor Kaiser Permanente this year. For

six years, a Kaiser Permanente grant paid in part for our visiting nurse to care for our teen moms with high risk pregnancies and their newborns. She also visits other new moms and babies who need help. Tonight, Kaiser Permanente is a $25,000 sponsor of this Garden Gala celebrating our 90th year, and it has sponsored other annual dinners. Since 2012, more than 2,000 students at our multiservice family center in Pacoima have received backpacks filled with back-to-school supplies from Kaiser Permanente employees. The annual event includes arts and crafts activities, free children’s books and health education booths for parents.

In the last few years, teen clients in their junior and senior year of high school who are interested in health care careers worked in paid summer internships at Kaiser Permanente facilities. Also, initiated by a senior Kaiser Permanente executive who served on our advisory board, experts assisted our accounting and human resources staff with software and employee outreach matters. Some 17 years after El Nido’s 1925 beginnings in Laurel Canyon, industrialist Henry J. Kaiser and inventive young surgeon Dr. Sidney Garfield – who during the Great Depression pioneered prepaid group

health care at a 12-bed hospital in the Mojave Desert – partnered to provide a health plan for Grand Coulee Dam construction workers, then for Kaiser shipyard workers during WWII. In 1945, Kaiser Permanente was extended to the general public. Both men were dedicated to total health care for body, mind and spirit. How similar is that enduring mission to ours to transform vulnerable underprivileged lives. George Di Salvo, senior vice president and chief financial officer of Kaiser Permanente’s Southern California Region, accepts our award.

“Charity is more important than all the Ten Commandments." – Harold Edelstein

The Harold Edelstein Foundation Many disadvantaged teens from impoverished families in Los Angeles' struggling neighborhoods fight to survive day-to-day, week-to-week. Planning for a future rarely happens. But thanks to the Harold Edelstein Foundation in Los Angeles, since 2004 more than 600 El Nido teen parents between ages 16 to 19 have learned differently. Our “Harold Cares for Your Future Job Preparation” (Harold Cares) program funded each year by the foundation is primarily job training. But in the hard work of preparing our teens for economic realities ahead in their lives, our skilled and dedicated case managers also reinforce other life goals central to our mission: staying in high school to graduate, going to college, not having another baby before they’re ready to care for it properly and taking the best care possible now of their infants and toddlers. Like other of the many worthy projects this generous $20 million foundation pays for each year throughout Los Angeles, at El Nido Harold Cares fills in the gaps and supports the basics.

In 13-week sessions, El Nido teens develop positive attitudes about working, learn how to look for jobs and write resumes, practice for job interviews and adopt good workplace behavior and performance. El Nido employees and former clients successfully employed, conduct the sessions. Harold Cares’ graduates have secured jobs at places like Kaiser Permanente, CVS Pharmacies, Macy’s, Target, Ross, Best Buy, Food 4 Less, UPS, the County Superior Court, Compton Community College, the Gardena School District and Securitas Corporation. The mission statement and goal of The Edelstein Foundation has always been to aid and assist the impoverished, hungry, and homeless, uneducated, abused, and at-risk families in our community. In addition, its long-term goals are to improve living circumstances for those less fortunate, educate and provide young teen women to help with their

future and family planning as part of its "Nourish To Flourish" program, establish Harold's Help Desks, Food Counters, and to develop programs to help both the young and the elderly to lead more productive and healthy lives. In essence "Harold Cares". Harold Edelstein was a very caring and private man who deeply cared throughout his lifetime about what would happen to families in need. When he died 11 years ago, he asked several friends to oversee his vision in giving back. He entrusted Fred Simmons, one of the first and leading directors, and two other directors–Marvin Burns and Susan Rothenberg to "pass it on and pay it back.”

Fred Simmons

“Charity is more important than all the Ten Commandments,” he said. For helping so many El Nido young people plan and accomplish better futures, El Nido Family Centers thankfully honors The Harold Edelstein Foundation this year.

Susan Rothenberg

2015 – 2016 BOARD OF DIRECTORS Liz Herrera, Executive Director John Abel, Vice President Abigail Arad Luz Avila-Kyncl, M.S.W., C.H.C. Stuart Berton, Esq., President Bill Canup, Vice President Lisa Carloss, Secretary Chris Y. Chen, Esq. Bruce Eddy, C.P.A. Bianca L. Guzmán, Ph.D. Michelle Hawley, Ph.D. Anderne Kinney Carlos Rosales Fred Samulon, Ph.D., C.F.O. Kathryn Scott Jesse I. Shapiro Esq. Carlos Sosa, M.S.W. Laurie P. Spivak Itelia A. Walker Lucy T. Zepp

ADVISORY BOARD

H O N O R A RY C O M M I T T E E

John Coleman, M.B.A. Paul Crane, M.D. Jay de Miranda Diane DeAnda, Ph.D. Loraine Despres Paul Doucette, M.B.A Kerry L. English, M.D. Jan Kern Kathy Kubota, M.S.W. Mindy Lamont Gail Marshall JP Marshall David Moring, Esq. Rose Norton Kathy Perez Monica Rogan, M.B.A. Jeff Thomas, C.P.A.

Ed Begley Actor, Director, Environmentalist Steven Canup NewBridge Capital & Trust Alex Carloss Google/YouTube Felipe Fuentes Los Angeles City Council, District 7 Mayor Eric Garcetti and First Lady Amy Elaine Wakeland City of Los Angeles Tom & Emily Kaplan Hugo’s Restaurants Carole Keen Carson Coordinating Council Sheila Kuehl Los Angeles County Supervisor, District 3 Elsa Monte Pacific Western Bank Kathy Perez ESPN Stacy D. Phillips Phillips Lerner Jesse Shapiro Gibson Dunn & Crutcher LLP Chef Jimmy Shaw Lotería Grill Bob & Leslie Spivak Grill Concepts Jason Spivak Sony Pictures Entertainment Lesley Bargar Suter Los Angeles Magazine Jon Zepp Google/YouTube

EVENT CO-CHAIRS Lisa Carloss Lucy Zepp

Special thanks & deep appreciation To our valued partner, Virginia Robinson Gardens, for giving us the opportunity to celebrate our 90th Anniversary at their beautiful and historic location

FOR OUR GENEROUS SPONSORS $25,000 SPONSORS Susie and Stuart Berton Kaiser Permanente Rose Norton and Phil Savenick $10,000 SPONSORS Gibson Dunn and Jesse Shapiro Valley Presbyterian Hospital $5,000 SPONSORS BMW Fred and Marta Samulon Sklar Kirsh LLP and Chris Chen

$2,500 SPONSORS Abby and Ari Arad CW Network Bill Canup Lisa and Alex Carloss Elaine and Richard Doran First 5 LA- Best Start The Herrera Family Monica and Tom Rogan Laurie and Jason Spivak Wells Fargo Lucy and Jonathan Zepp

FOR OUR IN-KIND DONORS Alila Hotels & Resorts American Range Belle Mont Farm/Kittitian Hill Doran Designs Photography Best Events Beverly Hills Escrow Bombay Sapphire Gin Ca’Di Frara Wines Condie & Wood, CPAS D’Aquino Italian Importing Co. Inc. The District by Hannah An Kathy Fielder Fireman’s Brew Lauraine Gibbons Grub Harold & Belle’s

Hugo’s Kazanjian Bros. Inc. Limoneira Los Angeles Jazz Society Loteria Grill Morandell Imports Nu Color Printing Kathy Nenneker & Associates Outfront Media Dana Ross Photography Santa Barbara Polo & Racquet Club Phil Savenick/TV IS OK Productions Leslie Bargar Suter/Los Angeles magazine Snyder Diamond St. Kitts Tourism Authority Tikkun Spa Itelia Walker

FOR OUR CONSULTANTS AND CONTRIBUTING PROFESSIONALS 6 Degrees of June EL Doran PR Kultura PR Making It Happen Joni Yamashiro, Graphic Designer

is proud to support

El Nido Family Centers We congratulate them on their 90th Anniversary and this evening’s honorees Gina Rodriguez Exemplar Award

Kaiser Permanente

Valley Presbyterian Hospital congratulates El Nido Family Centers on its 90th anniversary. We appreciate your partnership and thank you for all you do to support our community’s health care needs.

The Harold Edelstein Foundation Beijing  Brussels  Century City  Dallas  Denver  Dubai  Hong Kong  London  Los Angeles  Munich New York  Orange County  Palo Alto  Paris  San Francisco  São Paulo  Singapore  Washington, D.C.

15107 Vanowen Street | Van Nuys, CA 91405 | 818.782.6600 | valleypres.org

Garden to Table YOUTH PROGRAM Assisting our talented and generous volunteer top chefs tonight in their cooking demonstrations and tastings are young students from El Nido Family Centers' innovative fledgling Garden to Table education program that offers training and mentorship in the culinary arts. In this urban gardening, cooking, service and restaurant management enterprise, we reinvent the concept of “the stage.” A French word originating from “stagiaire” meaning “trainee” or “apprentice,” a stage was where aspiring young cooks, before formal culinary schools began, learned the craft by working for established chefs. Our students prepared for tonight by visiting our chefs in their kitchens.

Although 90 years distant and an ambitious modern-day concept, Garden to Table connects to El Nido’s earliest beginning at the Laurel Canyon camp founded to nurture underfed and sick girls. Launched at our multi-service family center in Pacoima, our culinary venture is a partnership with Los Angeles’s venerable Hugo’s Restaurants. Co-owners Tom and Emily Kaplan are remarkably dedicated El Nido volunteers. Their equally devoted son Max has developed the gardening and culinary program and manages day-to-day operations. The first phase in full bloom is an urban garden on the grounds of the facility where vegetables, fruits and herbs

are planted and tended by students. Produce from the gardens was used in appetizers served at an April luncheon at the site, hosted by Los Angeles City Councilman Felipe Fuentes, that announced the unique long-range project. The next phase is a professional kitchen built in an available space at the center, for which design and equipment has been donated by enthusiastic supporters of our endeavor into horticulture and cookery, including Snyder Diamond and American Range. To expand the instruction already underway by the Kaplans, plans have been developed for a curriculum taught by chefs, restaurateurs and other food industry professionals – such as Loteria Grill’s Jimmy Shaw,

a true early champion of our vision – as well as in the on-site independent study classroom for clients operated by the Los Angeles County Department of Education. And in the final phase down the road and under continuing volunteer professional development and oversight, students will staff, operate and manage a small onsite café, open to area residents and others. Garden to Table prepares our young clients for jobs ahead while also in the present teaches them, their families and ultimately our community neighbors about more wholesome eating. Both serve our central mission of creating happier, healthier and more productive lives for at-risk young people and families living in some of Los Angeles’ most disadvantaged neighborhoods.

For close to a century, El Nido Family Centers have done powerful work to transform lives in Los Angeles by giving young people, and their families, the sense of hope and empowerment they need to shape a brighter future.

Congratulations on 90 years! MAYOR ERIC GARCETTI AND FIRST LADY AMY ELAINE WAKELAND

Recipes

Bombay Sapphire is proud to support EL NIDO FAMILY CENTERS’ 90 TH ANNIVERSARY GARDEN GALA Enjoy Bombay Sapphire Responsibly

Bombay Sapphire Gin Collins BOMBAY SAPPHIRE 1½ Oz Bombay Sapphire gin ½ Oz fresh lemon juice ¾ Part simple syrup 3 Parts club soda Garnish with a lemon wedge

Add the lemon juice and simple syrup to a tall glass and stir to mix. Add the Bombay Sapphire then fill the glass with ice and stir. Top up with club soda and stir carefully once more. Garnish with 1 fresh lemon wedge.

Gnocchi Con Chorizo EL NIDO GARDEN TO TABLE YOUTH SAUCE 1 Link chorizo 1 Package spinach 1 Quart (4 cups) chicken broth 1 Yellow onion cut in slices 1 Tbs orange zest 1. Brown the chorizo, then add sliced onions. 2. Add spinach and chicken broth, and cook on high heat until sauce reduces to where it can coat a spoon. GNOCCHI 2 Potatoes 2 Cups flour + 1 cup for working 2 Eggs Pinch salt

GARNISH ½ Cup orange zest ½ Cup Parmesan cheese Cracked pepper

6. Drop gnocchi pieces into boiling, salted water, about 15 at a time. When they float, they are finished and can be removed with a strainer and set onto the sheet trays.

1. Peel and boil the potatoes.

7. When all gnocchi are finished, combine with the chorizo sauce and plate.

2. Pass the potatoes though a vegetable mill. The result should be very smooth mashed potatoes. 3. When mashed potatoes are at room temperature, combine with flour, eggs and salt, mix and then knead. 4. Using extra flour, roll the gnocchi dough into thin logs and then cut into ½ inch pieces. 5. Roll each piece of gnocchi onto a gnocchi paddle or fork to create grooves. These grooves will ultimately hold more sauce.

8. Garnish with Parmesan, cracked pepper and orange zest. Makes 8 main course servings

Turkey Three Bean Chili BETTY FRASER & DENISE DECARLO | The Grub Gals 2 1 1 4 1 1 1 2

Tablespoons canola oil Lb ground turkey Small onion, diced Cloves of garlic, chopped 14 oz can red kidney beans 14 oz can black beans 14 oz can garbanzo beans Fresh tomatoes, seeds removed and chopped 1 Cup corn, cut from 2 ears of fresh corn 1 Jalapeño, seeds removed, diced 1 Red bell pepper diced 1 Tablespoon granulated garlic 1 Tablespoon light chili powder 1 Tablespoon ground cumin 1 Teaspoon cayenne Kosher salt and pepper to taste

Garnishes: sour cream, shredded sharp cheddar or jack cheese, scallions or red onions Serves 4-6

1. In a large stock pot, heat canola oil over medium high heat, add turkey, onions and garlic, saute until the meat is cooked and onions are translucent. 2. Add all other ingredients except salt and pepper. 3. Increase heat until the mixture begins to simmer, stir, reduce fire slightly and simmer ingredients for about 30 minutes, stirring occasionally. After 30-45 minutes of simmering, add salt and pepper to taste. 4. Serve in a big bowl and top with sour cream, cheddar and scallions.

Avocado Corn Bread BETTY FRASER & DENISE DECARLO | The Grub Gals 1¾ Cups unbleached all-purpose flour 1 Cup cornmeal ¼ Cup sugar ¼ Cup honey 2 Teaspoons baking powder ¼ Teaspoon baking soda ½ to ¾ Teaspoon salt, to taste 1¼ Cups buttermilk ½ Cup salted butter, melted and cooled 1 Jumbo egg 2 Ripe avocados, seeded, peeled and diced

1. Preheat the oven to 375. Lightly grease a 9" square or round pan. 2. Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl or large measuring cup, whisk together the milk, melted butter, honey and egg. Pour the liquid into the dry ingredients and mix (just until blended, you don't want to overwork the flour). Gently fold in the diced avocado. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake

tester or paring knife inserted in the center comes out clean. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm with Turkey Three Bean Chili.

Comfort served here we salute El Nido’s 90th anniversary

Grub Restaurant and Catering www.grub-la.com • Hollywood

Bread Pudding RYAN LEGAUX | Harold & Belle's BREAD PUDDING 6 Loaves day-old bread, cut into cubes 1 Dozen eggs 1 Quart whole milk 1 8 oz. can evaporated milk 2 Cups granulated sugar 1 Tablespoon cinnamon 1 Tablespoon nutmeg 2 Tablespoons vanilla extract 1 Cup raisins ½ Cup crushed pineapple 1 Stick melted butter

1. Preheat oven to 350 degrees.

WHISKEY SAUCE TOPPING 2 Sticks butter 2 Cups powdered sugar 1 Teaspoon cinnamon 1 Cup bourbon extract

5. Bake in 350 degree oven for 90 minutes, rotating pan halfway through.

2. In a 4-quart pot combine the whole milk, evaporated milk, sugar and vanilla extract together on medium heat for 10 minutes, stirring occasionally. 3. In a separate bowl, combine the 12 eggs with a stick of melted butter then toss in the bread cubes, raisins and crushed pineapple and add the milk and sugar mixture until all the bread cubes are wet. 4. Add to a large baking pan and sprinkle top with sugar and cinnamon.

While bread pudding is baking, prepare the whiskey sauce. 1. Combine 2 sticks of melted butter with 2 cups of powdered sugar and the cup of bourbon extract until smooth. Set aside. 2. After removing the bread pudding from the oven, allow to cool before slicing into individual portions. Drizzle the whiskey sauce on top and add a dollop of whipped cream.

Maicillo Four Ways Tostada NABOR PRADO-DIAZ, CHEF DE CUISINE | Hugo's Makes Appetizers for 8-10 MAICILLO HOMINY 5 Cups maicillo 5 Tbs pickling lime Water to cover 1. Combine maicillo, pickling lime and enough water to cover overnight. 2. The next day, rinse three times until all cracked shells and debris are gone, just leaving the maicillo kernels. 3. Put maicillo in medium sized pot, cover with new water and simmer until soft – about 1 hour.

#1 MAICILLO TOSTADA 2 Cups maicillo hominy Olive oil for working

2 Tbs lime juice 1 Tsp hot sauce Salt and pepper to taste

1. Preheat oven to 400º.

1. Fry hominy in olive oil.

2. Blend maicillo hominy in robo coupe (or food processor) until smooth.

2. Combine with chili flakes, lemon juice, hot sauce and salt/pepper in robo coupe (or food processor) and blend until smooth.

3. Make little balls, flatten them in a tortilla press and place them on a baking sheet. 4. Bake until crisp, approx. 15-20 minutes. #2 MAICILLOS FRITADOS (REFRIED MAICILLO) 2 Cups maicillo hominy ½ Cup olive oil 1 Tbs chili flakes

#3 CURTIDO DE MAICILLO (MAICILLO SLAW) 1 Cup maicillo hominy ½ Cup sliced jalapeños ½ Cup sliced onions ½ Cup sliced radishes ½ Cup sliced carrots 1 Tbs Mexican oregano 2 Tbs lemon juice

1 Tbs white vinegar Salt and pepper to taste 1. Combine all ingredients. #4 PALOMITAS DE MAICILLO (MAICILLO POPCORN) 2 Cups maicillo kernels ½ Cup high-temperature cooking oil such as canola or grapeseed ½ Cup lemon juice 1 Tbs lemon zest 1 Tsp chili powder 1 Tsp cayenne 1 Tbs honey 1. Combine lemon juice, zest, chili powder, cayenne and honey in a sauteé pan and cook until reduced into a syrup. 2. Heat oil in a stainless steel pot, add maicillo kernels. Cover the sauteé pan and cook, mixing once

in a while, until a majority of the kernels pop. 3. Pour the popped maicillo in a strainer and shake to get rid of the un-popped kernels. 4. Toss the popped maicillo in the sweet chili-lemon mixture. Set the tostada de maicillo on a plate, spread with maicillos fritados (#2). Add with curtido de maicillo. Top and circle the tostada with palomitas de maicillo. Garnish with cotija cheese, a slice of avocado and hot sauce. Spread the maicillos fritados (#2) on the tostada de maicillo (component 1). Top with Curtido de Maicillo, and then on top and around the plate, add the palomitas de maicillo. Garnish with cotija cheese, a slice of avocado and hot sauce.

Maicillo (Sorghum) Horchata NABOR PRADO-DIAZ, CHEF DE CUISINE | Hugo's 2 Cups maicillo (sorghum) ¼ Cup sesame seeds 3 Sticks Mexican cinnamon Pinch salt ½ - 1 Cup piloncillo or brown sugar to taste 5 Cups water or any kind of milk (regular, soy or rice) Makes 2 quarts

1. Preheat oven to 350º 2. Toast maicillo on a baking sheet tray until golden brown (for about 20-25 min). 3. Toast sesame seeds on separate baking sheet tray until golden brown (about 10-15 min). 4. Cool the toasted maicillo and combine with cinnamon sticks and milk. Soak for at least 1 hour. 5. Add piloncillo (or brown sugar), sesame seeds and a pinch of salt, and blend until smooth.

SUGGESTIONS • Serve over ice with toasted nuts and cracked cinnamon for garnish • Cook this recipe until thick for atole • Cook this recipe and add coco for champurrado

Fennel & Orange Salad with Toasted Pistachios KAISER PERMANENTE This delicious combination of fennel and oranges takes you right through late fall and into winter. Every part of the fennel plant can be eaten – bulb, stems, feathery tops and seeds. For this elegant salad, the sweet-tasting bulbs are thinly sliced and tossed with salty, toasted pistachios and tangy lime juice.

Jicama is a round root vegetable with thin brown skin and a white crunchy flesh. It has a slightly sweet and nutty flavor.

2  Navel oranges, peeled, quartered and thinly sliced 1 Small bulb fennel, quartered, cored and thinly sliced crosswise 1 Cup very thinly sliced radishes (about 8 radishes) or diced peeled jícama ¼ Cup coarsely chopped fresh cilantro 2 Tablespoons extra-virgin olive oil or pistachio oil 2 Tablespoons plus 1 teaspoon lime juice ¼ Teaspoon salt Freshly ground pepper to taste 6 Tablespoons shelled pistachio nuts, toasted and chopped Makes 4 servings, 1 cup each

Combine orange slices, fennel, radishes (or jícama), cilantro, oil, lime juice, salt and pepper in a bowl. Gently toss to mix. Just before serving, sprinkle nuts over the salad.

Nectarine & Prosciutto Grilled Pizza KAISER PERMANENTE

Here sweet ripe nectarines and salty prosciutto ham are arranged on a crust slathered with basil pesto and sprinkled with assertive blue and provolone cheeses. ¾  ¼ 1 3 ½ 1

1 ¼

Cup shredded provolone cheese Cup crumbled blue cheese Yellow cornmeal for dusting Pound whole-wheat pizza dough, thawed if frozen Tablespoons prepared basil pesto Cup thinly sliced prosciutto (about 2 ounces) Large nectarine or peach or 2 fresh apricots, pitted and thinly sliced Teaspoon aged balsamic vinegar Teaspoon freshly ground pepper

Makes 6 servings

1. Preheat grill to low. 2. Mix provolone and blue cheese in a medium bowl; set aside. 3. Sprinkle cornmeal onto a pizza peel or large baking sheet. When you’re ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle – don’t worry if it’s not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14" in diameter. Transfer the dough to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal. 4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.

5. Using a large spatula, flip the crust. Spread the pesto on the crust, leaving a 1" border. Quickly sprinkle three-fourths of the cheese mixture on top. Top with prosciutto, fruit and the remaining cheese. 6. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes. 7. Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.

Limoneira® Lemon Shrimp Pasta LIMONEIRA

3 Limoneira® Lemons ¼ Cup juice from Limoneira® Lemons 6 Large garlic cloves, chopped 1 Lb medium shrimp shelled ¼ Cup grated parmesan cheese ½ Cup finely chopped parsleys 1 Pkg fresh linguine pasta Grated zest from fresh Limoneira® Lemons ½ Cup butter 2 Tsp dried basil 2 Whole green onions, chopped ½ Tsp hot red pepper flakes & oregano Salt and pepper to taste

1. Melt butter in large, heavy skillet. 2. Add lemon zest, garlic red pepper flakes, basil and oregano, and cook 2 minutes. 3. Add shrimp and sauté until opaque, about 4 minutes. 4. Add parsley, green onions, salt, and pepper, and cook 1 minute. 5. Stir in Limoneira® fresh lemon juice and cook another minute. 6. Cook pasta according to instructions on package. 7. Toss with hot pasta and Parmesan cheese, and serve.

Limoneira® Lemon Squares LIMONEIRA

3 Limoneira® Lemons ½ Cup juice from Limoneira® Lemons ¼ Cup zest from Limoneira® Lemons 1 Cup butter 1 Cup sweetened condensed milk 3 Cups tea biscuits, crushed 2 Cups coconut flakes 1 Cup powdered sugar

1. In a small saucepan over medium heat, melt together butter and sweetened condensed milk, stirring frequently until smooth. 2. Stir in crushed biscuits, zest from Limoneira® Lemons, juice from Limoneira® Lemons and coconut; mix well. 3. Press into a 10 x 10 inch dish. 4. Sprinkle powdered sugar on top. 5. Refrigerate overnight before slicing or squares will come out sticky.  

Chilaquiles Verdes JIMMY SHAW | Loteria Grill SALSA VERDE 8 Medium tomatillos (1½ pounds), husked and rinsed 1 Serrano chile or jalapeño, stemmed ½ White onion, halved 2 Garlic cloves ½ Bay leaf Pinch of dried oregano Pinch of dried thyme ½ Tsp salt ¼ Cup low-sodium chicken broth 1 Tbs corn oil FRIED CORN TORTILLAS Vegetable oil, for frying 12 (6-inch) corn tortillas

CHILAQUILES 2 Large eggs, beaten ½ Cup shredded Monterey Jack cheese 2 Tbs crumbled queso fresco or mild feta 3 Tbs finely chopped white onion 1 Tbs finely chopped fresh cilantro Crema fresca or sour cream, for garnish Makes 6 servings

SALSA VERDE Put the tomatillos, chile, onion and garlic in a medium pot and cover with water. Bring to a boil. Simmer for about 15 to 20 minutes, until the vegetables are soft and the tomatillos turn pale green. Cool slightly. Transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a towel for safety. Add the herbs, salt and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde. Put a pot over mediumhigh heat and coat with the oil. When the oil is hot, pour in the tomatillo sauce, it will bubble a bit. Reduce the heat to medium and simmer for 10 to 15 minutes until the sauce is slightly thickened, stirring occasionally. Keep warm while assembling the chilaquiles. (cont.)

CHIPS Pour about 2 inches of oil in a heavybottomed pot or countertop deep fryer and heat to 375 degrees F. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into eight wedges like a pie. Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Transfer the chips to a paper towellined baking pan or brown paper bag to drain. (Return the oil to the proper temperature between batches.) Cool. CHILAQUILES Pour the salsa verde into a wide pot or pan and place over medium heat. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds until the egg feathers into the sauce to thicken and bind. Immediately add the chips, tossing gently until they have absorbed enough sauce and become soft. Take care not to break

the chips. Sprinkle the jack cheese on top and let it melt. SERVING Pile the chilaquiles on a large platter or on four individual dishes. Sprinkle with queso fresco, onion and cilantro. Garnish with crema fresca.

AUTHENTIC

HANDMADE

UNITY THROUGH

FOOD

TRADITIONAL We are honored to be part of El Nido’s 90th anniversary Garden Gala and the ‘Garden to Table’ program, providing hands on experience in cooking, training and restaurant mentorship. Gracias for including us!

FRESH

¡Buen Provecho!

LoteriaGrill.com

Chile Relleno Tacos JIMMY SHAW | Loteria Grill This is a delicious recipe that began as a Special Chile Relleno Platter at Loteria. We then converted it into a taco for our Summer of the Taco Specials and it has become one of our all-time-favorite tacos. As a platter, we used the Chile Poblano, often mislabeled at US grocery stores as a "Pasilla." For the taco, we use the Chile Chilaca, a long and thin fresh Chile. You can easily find it in many Mexican grocery stores. This recipe will also work very well with Anaheim or Hatch Chiles.

THE CHILES 12 Chilaca chiles - 2 are for the Salsa of Epazote 1 Granny Smith apple, finely diced (Brunoise) 1 Cup candied and spiced pecans, chopped 1 Lb ricotta cheese, let to room temperature ½ Lb jack cheese, shredded 3 Oz goat cheese, let to room temperature 1 Granny Smith apple, halved and finely sliced (for the presentation you can also grill these) ½ Cup candied and spiced pecans, chopped (for the presentation)

THE EGG BATTER 4 Eggs, separate the whites and the yolks 1 Cup flour, sifted 3 Cups vegetable oil THE SALSA OF EPAZOTE AND CRISPED EPAZOTE 2 Chiles chilaca (from above) skinned and de-seeded, cut into strips 1 White onion, finely chopped 1 Oz butter 1 Bunch fresh epazote - separate 20 leaves for julienne 1 Cup white wine 1 Cup crema Mexicana

(cont.)

THE CHILES Clean the Chiles Chilaca and, over an open flame on your stove, put the chiles into the direct flame to blister the skins, taking care to not cook the chiles. Using a pair of tongs, turn the chiles to expose all surfaces to the flame and the skin is evenly blistered. Put the blistered chiles into a plastic bag and let rest for 5-10 minutes. The steam will help loosen the skin. Remove the chiles from the bag and use a kitchen towel to carefully remove the blistered skin. With a paring knife, cut a long slit along the length of the Chile Chilaca and, taking care to not rip the chile, carefully remove and discard the seeds and the veins. Use a kitchen or a paper towel to blot any moisture from the chiles, inside and out, and set aside. Save 2 of the chiles for the Salsa de Epazote. THE FILLING Cut the apples into small dice (brunoise), and chop the pecans. In

a large bowl, mix the cheeses and add the chopped apple and pecans. Use a spoon to fill the chiles with the cheese, apple and pecan mixture. Cut the stuffed chiles in thirds, (about 2-3 inches long) and set aside on a dry/ lined tray, ready for the batter. Make sure to batter and fry the chiles soon after filling them as this prevents moisture from leaking into the batter, complicating the frying. THE SALSA OF EPAZOTE AND CRISPED EPAZOTE Clean the epazote and remove the leaves from the stems. Set aside 20 leaves for crisping. Cut the 2 Chiles Chilaca, from above, into strips. and chop the white onion. Put a saucepan over medium heat and heat the butter. Add the onion and cook, stirring constantly, for a couple of minutes. Do not let it caramelize. Add the strips of Chile Chilaca. Cook this for a minute or so. Add the wine and cook for 10 minutes over a low flame. Add

the epazote, Remove from the fire and set aside to cool a bit. Blend the ingredients with the cream and return to a medium flame, and cook for 5-10 minutes more. Set aside. Test for salt. For the Crisped Epazote, place the vegetable oil into a deep pan or pot and bring to high heat, until it almost reaches its smoking point. Finely slice (chiffonade) the 20 leaves of epazote and dip into the oil for a brief instant, until it crisps. Remove and set aside on a paper towel. You will use this oil to fry the battered chiles. THE CAPEADO/BATTER Separate the eggs and beat the egg whites until they reach a soft peak. Fold in the yolks. You can add a couple of tablespoons of the sifted flour into the batter to make a more even coating. Make sure that the flour is well sifted as any clumps left behind will turn into uncooked flour in the batter. (Note, if you are going to be

making large quantities of chiles, it is best to make the batter in batches as it does not hold up very long.

them to overcook. Remove the chiles from the hot oil and place on a paper towel-lined tray. Serve immediately.

Place the vegetable oil into a deep pan or pot and bring to high heat, until it almost reaches its smoking point.

TO SERVE THE TACOS We serve these chiles on freshly made corn tortillas on which we place a teaspoon of black bean puree. Place the chile relleno on the bean puree. Add a teaspoon of the Salsa of Epazote, two thin slices of grilled apple, some of the chopped pecan and finish with a bit of crisped, julienned epazote.

With the egg batter ready, place the sifted flour into a large bowl. Blot the chiles lightly and roll them in the sifted flour until they are evenly coated, removing any excess flour. Use a toothpick to put the floured chile into the egg batter, making sure the chile is evenly coated. Continue using the toothpick to place the battered chiles into the hot oil, slitside up. Use a spoon to lightly baste the top side of the chile with the hot oil. This will help seal the filling and prevent it from spilling out of the chile when you flip it to cook the top side in the oil. Cook the chiles until they are a light burlap color. You don't want

Summer Rolls HANNAH AN | The District by Hannah An FOR THE ROLLS 3 Japanese eggplants cut into ¼-by-¼-by-2½-inch sticks 3 Portobello Mushrooms ¼-by-¼by-2½-inch sticks 1 Medium English cucumber, peeled and cut into ¼-by-¼-by2½-inch sticks 4 Oz Dried rice stick noodles or rice vermicelli 16 (8½-inch) Round rice paper wrappers 10 Oz mung bean sprouts 32 Medium fresh mint leaves (from about 1 bunch) 32 Fresh basil or Thai basil leaves 32 Fresh tiato leaves 16 Small fresh cilantro sprigs 2 Serrano chiles, stemmed, halved, seeds removed and thinly

sliced lengthwise into 32 pieces (optional) 8 Bibb lettuce leaves, chiffonade FOR THE DIPPING SAUCE 5½ Oz can of coconut milk ½ Cup of almond butter 1 Tbs of rice vinegar 1 Tbs of honey 1 Tsp of Sriracha 1 Tsp of sesame oil Makes 16 rolls

1. Cook the rice noodles according to the package directions. Drain and set aside. 2. Grill eggplant and Portobello mushrooms until charred. 3. Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, eggplant, Portobello mushrooms, rice noodles, bean sprouts, mint, basil, tiato, cilantro, serrano (if using), cucumber and lettuce. 4. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper (cont.)

until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. 5. Working quickly, lay the lettuce chiffonade just above the center of the wrapper, leaving about 1 inch of space on each side.

Chef Hannah An

Layer a scant 1/4 cup of the rice noodles over the lettuce, followed by 1 piece of eggplant, 1 piece of Portobello mushroom, a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 2 of the tiato leaves, 1 sprig of cilantro and 2 pieces of serrano, if using. Place 1 of the cucumber. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile. 6. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.

Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top. 7. Turn the roll so that the seam faces down and the lettuce faces up. Wrap in plastic wrap until ready to eat. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed. 8. If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the almond sauce for dipping.

Beef Spring Roll HANNAH AN | The District by Hannah An ROLLS 10 Rice paper wrappers 3 Cups warm water ¼ Lb rib eye steak shredded ¼ Cup teriyaki soy sauce 1 Tbsp lemongrass ½ Tbsp shallots 1 Clove garlic 2 Cups chiffonade lettuce 3-5 Leaves tiato 3-5 Leaves mint 10 Pieces grilled asparagus 1 Cup bean sprouts Salt to taste

DIPPING SAUCE: 5½ Oz can of coconut milk ½ Cup of almond butter 1 Tbs of rice vinegar 1 Tbs of honey 1 Tsp of sesame oil 1 Tsp of Sriracha Makes 8-10 rolls

FOR THE ROLLS 1. Finely chop garlic, shallots. Mix together with teriyaki soy sauce, lemongrass. Toss in a large bowl with shredded rib eye. 2. Cover with plastic wrap. Let sit for 2-3 hours. 3. In a medium heat sauté pan, add 1 tbsp olive oil. Cook marinated ribeye until cooked all the way through. Remove from heat. Add salt to taste. 4. Cook the rice noodles according to the package directions. Drain and set aside. 5. Grill asparagus until charred.

FOR THE DIPPING SAUCE: Put all ingredients in a small pot and whisk into a golden sauce. Slowly stir at medium heat.

6. Place all of the ingredients in separate containers and arrange them in the following order (cont.)

around a work surface: rice paper wrappers, rice noodles, bean sprouts, mint, basil, tiato and lettuce. 7. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with warm tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. 8. Working quickly, lay the lettuce chiffonade just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant ¼ cup of the rice noodles over the lettuce, followed by a few bean sprouts, 2 of the mint leaves, 2 of the tiato leaves, 1-2 pieces of beef.

Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile. 9. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.

11. If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the almond sauce for dipping.

Saluting El Nido’s 90th Anniversary

FOR THE DIPPING SAUCE: Put all ingredients in a small pot and whisk into a golden sauce. Slowly stir at medium heat.

10. Turn the roll so that the seam faces down and the lettuce faces up. Wrap in plastic wrap until ready to eat. Repeat with the remaining wrappers and fillings. Leave ¾ inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.

THE CULINARY ANSWER TO HAPPINESS

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EL NIDO FAMILY CENTERS FOR 90 YEARS OF SERVICE TO THE LOS ANGELES COMMUNIT Y

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It is because of your hard work and dedication over the decades that El Nido is celebrating 90 years of saving lives in Los Angeles. ELAINE & RICHARD DORAN

The LOS ANGELES JAZZ SOCIETY

The Los Angeles Jazz Society was founded in 1983 by a group of musicians and jazz lovers committed to elevating the image of jazz and its artists in the community. The mission of the Los Angeles Jazz Society is to excite, educate and engage public school students with the vibrant rhythms and sounds of the only indigenous American music – jazz. We present multi-cultural and interactive in-school and off-campus jazz education programs. We also promote and honor the legacy of jazz and ensure its future by identifying and nurturing the emerging jazz musicians of tomorrow. Through our Jazz Tributes to great jazz artists and our education programs for young people, the Los Angeles Jazz Society has grown in prestige and importance and is recognized throughout the country as a leading preserver and promoter of jazz. Please join the Los Angeles Jazz Society and help us “keep jazz alive!”

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Thank You We thank our donors for their ongoing support that will enable us to continue to provide valuable services for many generations to come OUR COMPREHENSIVE PROGRAMS INCLUDE: • Parent educational and family development • Child abuse prevention and treatment • Prenatal outreach, access to resources and parenting support for teen and new parents • Early Head Start for infants, toddlers, and their parents • Youth development and gang prevention programs • Family counseling and integration of healthy living opportunities

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