Outposts - "Kelly Slater's competitive surfing career might be in its twilight, but Quiksilver made it clear it wants to hold on to its star athlete for as long as possible.
The Huntington Beach-based surfwear company announced today it has signed Slater, a nine-time world champion, to a five-year contract extension. Terms were not disclosed.
In a news release, Robert B. McKnight Jr., Quiksilver's top executive, commented: “We couldn’t be more pleased than to continue our long-standing relationship with the greatest surfer the sport has ever known. Kelly has been a fantastic spokesman for Quiksilver, a terrific ambassador and promoter for the sport of surfing and a true friend of the company."
Slater, 37, has hinted time and again that he's close to retiring from the Assn. of Surfing Professionals' World Tour, on which he has won titles three of the last four years. There has been rumor that Slater will receive a bonus worth millions if he wins a 10th title, but the Cocoa Beach, Fla., surfer is off to a sluggish start and is ranked No. 25..."
IN HER WORDS: "The planet needs a publicist. I had this cartoon in my head a couple of years ago... There’s a woman at a desk talking to planet Earth, and she’s like, ‘I’m going to make you a star!” And it says, ‘But I’m a planet. And she’s like “No, I can tell, you’re going to be bigger than Paris and Britney. When I’m done with you, everyone’s going to know who you are!"
“It’s the planet, you know what I mean? She should be the one - she should be a star. How do we make this little planet of ours a big star? I want everybody to know who she is.”
Cameron Diaz shared her cooky cartoon idea with Marie Claire mag: she wants Mother Earth to get some more good press! So what do you think, is she famous enough yet? Are you doing your part to save the planet? See our quick get-green tips.
Below, take a ride with Cameron as she chats with people across the country about their eco-savvyness. via Marie Claire
theguide - Imagine yourself reclining lazily in a soft white chair in an airy restaurant in the south of France, the curve of a crystal wine glass resting in the space between your thumb and index finger, a plate of golden beet salad in front of you. Blink. You're not in St. Tropez, you're in Beverly Hills at a new Mediterranean restaurant called Villa Blanca.
"The only thing we're missing outside is the ocean," says co-owner Lisa Vanderpump Todd about her latest project, which has been open for nearly five weeks. Todd, who designed the space herself, tried to conjure the feel of a restaurant she favors in France called L'Escale.
Indoor melts into outdoor via a bank of open glass doors at the restaurant's front. Layered white tablecloths, white chairs, thick-cut white stone wall hangings, a busy bar, plush cushioned benches topped with overstuffed pillows and thoughtful flower arrangements come together to create a general feeling of escape.
The menu, created by Todd and chef Francis Dimitrius, traffics in pan-Mediterranean cuisine, with a healthy dash of Asian fare tossed in for good measure. (Dimitrius formerly worked at Koi.)
Tender, broiled black cod brushed with a sweet and salty miso glaze beside a fluffy pile of Parmesan polenta; pepper-crusted Ahi tuna with a pomegranate-pink center, sliced and served with a side of chopped asparagus and wild mushrooms; buttery beef carpaccio drizzled with a tangy white truffle vinaigrette; spaghetti Lolita tossed with shredded chicken, toasted pine nuts and a light white wine sauce; and a refreshingly light Champagne sorbet are among the kitchen's many offerings.
"I wanted to bring a different energy to Beverly Hills," says Todd, who, with her husband, Ken, owns SUR in West Hollywood as well as more than 20 restaurants and clubs in London. "There are lots of Italian restaurants in the area so I wanted to do something a bit more eclectic." Villa Blanca itself is actually located in the shell of the old Italian favorite, Trilussa.
For the moment, it seems Todd has hit on a formula that is working for the area.
The place is packed for dinner and lunch and is particularly energetic during happy hour when it attracts young professionals from CAA and William Morris.
The bar offers a wide variety of specialty cocktails, including chocolate martinis and slightly sweet mint juleps, but its real draw is the intriguingly complex sangria. Offered in both white and red, and chock full of fresh fruit, it's the perfect summer drink.
The service is straightforward, relaxed and attitude-free, making the restaurant feel more like a neighborhood destination than a hoity-toity place to head on special occasions only. And that's just how Todd wants to keep it.
"I've got quite a captive audience in Beverly Hills," she says. "Some people will eat here four or five times a week, so I strive to keep things interesting."