Aroha's New Years Eve Menu & Our Special Announcement!

I can't believe in just a few weeks 2015 will be coming to a close! This past year has been such a life changing experience for both my husband and I and I truly can't believe how far we have come.

We are so thankful for the amazing customers we've had so far at Aroha. There are so many large corporate owned restaurants that we compete with daily and as a small family owned restaurant, we are beyond grateful to those of you who continue to spread the word about us and support our small business and family! We look forward to providing you with more quality food and service as we continue to grow in the Westlake Village community.

As for Aroha's New Years Eve plans...we have just released our six course 2016 Countdown Menu which offers many of my husband's most delicious dishes including the New Zealand Venison Loin with cherry gel, vanilla parsnip, pistachio, and micro licorice greens; Ceviche of Tua Tua Cloudy Bay Clams with lime, cilantro, chili, and tomato; and Jelly Tip Ice Cream with fresh berry jello, mixed berries, and house made vanilla ice cream encased in chocolate! If you would like to view the entire menu (as well as the wine pairings!), click here. We are proud to say our Countdown Menu is 100% gluten free/gluten free optional. We will also have separate available menu options for vegetarians dining with us, and, as always, if you have any specific allergies, we are happy to make changes to the dishes to meet your needs!

We will also be offering some giveaways throughout the evening, including $100 gift certificates and bottles of wines!

We hope all of you are having a wonderful holiday season thus far and look forward to spending New Years Eve with you!

Reserve Now For New Years Eve at Aroha

On another exciting note, I would like to officially announce, with a photo and short video, the arrival of our baby boy, Bailey! He arrived in this world on October 17th and Gwith and I have been soaking up every second since.

Throughout the nine months of my pregnancy, I wrote a song for Bailey and I sang it almost every day. I'm happy to say that since he's been born, it almost always relaxes him and puts him to sleep! The video below features both the song and footage of Bailey shortly after he was born! Enjoy! ("Hey Little Baby" by Justine Thomas is available on iTunes.)

Once again, thank you everyone for your support! It means the world to us!

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2015 Aroha Restaurant.

Our Aroha Summer & What's New on the Home Front!

Since we opened Aroha last September, our main goal was to build our customer base gradually while we learned the ropes of running a restaurant and made connections locally with the various newspapers. It was a tough experience to originally open so close to the winter months with little advertising when most people aren't in the mood to go out, and especially to try something new!

This summer though, we felt our staff and restaurant were ready for a big launch! I think the most important thing we've learned through the restaurant is that there will always be hiccups in any business. Nothing will ever be 100% perfect but timing is definitely everything. While we may still have an off day (who doesn't, right??), we now know how to work with the staff to improve any issues a lot faster.

After nearly a year of trying to begin valet parking for our restaurant, we were ecstatic in July to finally begin and thus have enough customer parking available to launch our full advertising campaign with confidence!! In the past month, we've been heavily pushing our name out on Facebook, running ads in 805 Living, The Acorn, and Beyond the Acorn. The Acorn has been fabulous to our restaurant and wrote both a review for their newspaper and an article for their magazine, discussing my husband and I.

Read the full article for Beyond the Acorn here

We've got some exciting things coming up at the restaurant in the next two months, including a new and much more extensive wine list beginning at the end of next week, an extended happy hour menu, and I'm sure my husband has a few new dishes up his sleeve! We've already added some new additions to our brunch menu and a couple new seafood salads to the lunch menu! Be sure to come in for Sunday Brunch soon to try our brand new Blueberry and House made Ricotta Pancakes, House Cured Ora King Salmon, Blackberry and Granny Smith Apple Oatmeal, and of course, New Zealand Venison Sausage (view the menu here)!

It's been exciting to see our numbers begin to jump and we are so grateful for all of the support from the community! The most challenging part is making sure my husband is there for all of the busy times now, which is a great problem to have, of course, but the timing of everything couldn't be crazier! While the restaurant continues to grow, so does my belly! With our baby due in October, Gwith has been a real trooper trying to balance everything. Every morning, he wakes up at 6 am to help me and my growing belly out of bed, before heading back to sleep (or to the supermarket if I'm craving something!) and then heading to the restaurant and returning home at 10 at night...of course, if he's not at the restaurant (he's pretty much always on the phone for the behind the scenes work though!) you can guarantee he's either at a prenatal appointment with me or organizing the house in preparation for our baby! I'd be lying if I said I wasn't in nesting mode right now and going completely crazy wanting everything to be perfect! I'm in awe of him everyday and how hard he works at home and at the restaurant for our growing family.

On the home front, we have had a busy week this week with not one, but two close friends flying in to stay with us for our baby shower on Monday! One friend is a close friend of Gwith's from New Zealand, Max, and the other is one of my best friends, Lisa, who I've only seen in person once since we were 10! We are so happy to have them both in town with us! So far, we've been taking Max to all of the "best" America has to offer. I say that sarcastically. For some reason, and Gwith was the exact same way originally, every visitor we have from New Zealand wants to go to places like Walmart and Taco Bell! No matter how much I try to convince them that we have much better quality stores and restaurants, apparently there is nothing more "American" than those places! Poor Max has been dying from the LA heat though! On Tuesday night, he arrived in the valley in pants and a long sleeve shirt. For anyone that lives here, you know how bad that is. That night, Gwith found him standing in front of our A/C vent, arms outstretched, trying to cool down. We're hoping to squeeze in a little time on Saturday or Sunday to show them around LA more, but we'll have to wait and see what Gwith's schedule is looking like at the restaurant.

I am so excited for our baby shower on Monday! As I've entered the third trimester, the past number of weeks have not been easy for me, so it's nice to look forward to something. When I say it hasn't been easy, I mean, our wonderful baby boy has been enjoying punching my hip and kicking my ribs at the same time, pretty much all day long. He's incredibly active, which is wonderful, but man, he must have Gwith's energy levels, because I swear, this baby never sleeps. My stomach is also getting pushed on more and it's getting much more challenging to eat! I am definitely looking forward to his arrival this October. Although, as a first time mom, I'm also terrified about the thought of labor. I've never done well with pain and I've always tried my hardest to avoid it...but this is one thing I can't seem to get out of! ;)

Our handsome baby boy as of July 15th (25 weeks!)

In other news, I've been writing a song for our baby boy since pretty much the day we found out I was pregnant! I am so excited for every one to hear it once he's born...it mentions his name in the chorus, so I can't post it yet...however, I may post a clip of a non spoiler part soon! :)

Anyways, hopefully I'll find the brain power to write again soon! I've been wanting to blog for a while but every time I sit at the computer, my pregnancy brain clicks on, and I can't remember a single thing to talk about. My brain must've been working a little bit better this morning! YAY! Maybe it will last another hour...or even the day??! That would be amazing!

Again, thank you everyone for your wonderful support at the restaurant and for the many congratulations on our upcoming bundle of joy! Every time a guest congratulates us, Gwith passes it on to me when he gets home. :)

Bonus photo of our bunny Willow napping because she's just so darn adorable!

Aroha Restaurant: Breeders' Cup Taste of the World 2014

On Friday night, Gwithyen and I had the honor of representing New Zealand Cuisine at the 2014 Breeders' Cup Taste of the World event hosted by Bobby Flay! It was an incredible experience that will stay with us for a lifetime.

The past two weeks leading up to the event, nerves were definitely flying high as Gwith prepared and had to focus his attentions fully on Taste of the World, rather than the usual day-to-day service at Aroha! His sleep became less and less as he got ready for the restaurant's biggest event thus far. During the days leading up to the event, Gwith had some of our team members in the Aroha kitchen help prepare, including Becky, our line cook (and also server), who sliced the majority of our venison carpaccio for the event!

On Friday afternoon, we arrived at the Huntington Library's prestigious East Lawn, where we, and five Le Cordon Bleu volunteers, unloaded all of the food from the car and brought it into the purple decorated tent. As we wandered in towards our booth, we looked from side to side reading the names of the other 14 world-renowned chefs representing their countries, including Iron Chef Eric Greenspan, Michelin star restaurant chef Brendan Collins, food writer & TV personality Martin Shanahan, and award-winning pastry chef Francois Payard. We felt so honored to be representing New Zealand Cuisine among this talented group of chefs.

Gwithyen platting his Venison Carpaccio

After setting up his station, Gwithyen wandered over to the Irish table and introduced himself to Executive Chef, Ed Cooney. Just moments into the conversation, they discovered they had a mutual friend in common. Gwith worked under a talented chef in New Zealand who also happened to be Ed's Sous Chef in Ireland! It's crazy how small this world is! Ed, who has showcased his food for multiple years at Taste of the World, gave Gwith and I some helpful information, including how to pace ourselves. He let us know that it would start out slow and steady and then we'd just be hit for two hours straight. And wow, he couldn't have been more accurate!

Gwithyen Thomas and Ed Cooney

As the doors opened at 5pm, people slowly started trickling in. As I stood there, I even began thinking, "Maybe we shouldn't have plated so many dishes right away! There doesn't seem to be enough people." Within a blink of an eye though, I ended up eating those words. Before we knew it, hundreds of people started approaching our table. Our team couldn't plate fast enough! We would set 40 plates on the table, Gwith would turn around to begin plating more, and within two minutes, I would've handed off all 40 plates. Not only were people loving Gwith's venison carpaccio, they were coming back for seconds and thirds! Throughout the evening we had people telling us our venison was the best dish at the event and guests were recommending our table throughout the crowd! Among all of these other established chefs, that was an amazing compliment. The chefs from the other tables began approaching us as well and snagging a plate or two. My favorite moments though were when a guest would come over, read "venison" and shy away. Every time this happened, Gwith told them that once they tried it, they'd never look back. And sure enough, they'd each try it, and their faces would fill with joy as they swallowed their first bite. Within moments, they would turn around, walk to their group of friends, and bring them back to the table!

Amongst the 1,200 guests, we eventually had host and celebrity chef, Bobby Flay, come over to the table. He thanked Gwith for being there and after a short conversation, walked off with Gwith's venison carpaccio. The following day, Gwith chatted with him again. Not only did Bobby remember Gwith's dish, he said it was "excellent" and he will definitely be visiting our restaurant in the future.

As the night progressed, things only became crazier! At times, we would run out of plated food and guests would begin lining up at the table, with forks in their hands, waiting for the next plate. It ended up getting to the point where Gwith was plating a single dish at a time, handing it to me, and I was handing it straight to a guest while he'd begin plating another one. I even tried speeding up the process by drizzling olive oil on the plates and garnishing the dishes myself...which speaking as a non-chef, I have NO idea how Gwith drizzles olive oil while covering up the nozzle with his finger. I tried it and all I got was olive oil on my hand...not the plate. Clearly this is one of the many reasons I'm not a chef! Part way through, I looked at my phone to get a glimpse of the time. I was thinking, "Surely we only have another hour or so left! We've served hundreds of people, time must be flying by!" Ha. We had only been serving the flood of people for about fifteen minutes and we had about 3 hours left to go! By around 8:45 pm, it finally began to calm down. The tent slowly cleared out and we began having a steady flow of individuals stop by to taste the food, or return for their second, third, or fourth serving!

As the event came to a close, we packed up, and headed out of the tent into the pouring rain, where we were driven back to our car by a golf cart. The next morning, we got dolled up to go to the Breeders' Cup World Championship and hang out in the VIP Trophy Lounge. We had lots of fun placing a few bets (that we always lost on, of course), and chatting with the other chefs. Around 2 pm, we headed to the Winners Circle where group photos were taken of all the chefs and the BC Turf Sprint winning horse and owner, Bobby's Kitten, were awarded their trophy from Bobby Flay. In the meantime, my parents and sister stayed at home watching the Breeders' Cup on NBC Sports. While they caught glimpses of Gwith and I on the TV during the Winners Circle, we were most excited to see Gwith's venison during the Taste of the World segment. I later discovered this segment was also on the regular NBC network too! Besides being on NBC and NBC Sports, Gwith (and his venison!) were also on HRTV.

Click here to see more photos and the HRTV video from our experience at Taste of the World.

Gwith and I on the Trophy Lounge's Purple Carpet at the Breeders' Cup World Championships

Needless to say, these past few days were amazing and we hope to experience it again in the years to come! If you'd like to try Gwith's venison, make reservations online now at our restaurant in Westlake Village, California.

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha Restaurant: Floors are In, Sign is Up!...What's Left?

The clock is really ticking down now! Later this week, we'll be announcing our official opening date, along with a few signature menu items. I am eager to announce it but I also know that once we do, everything else has no choice but to fall into place.

For those of you wondering where we're at right now and why we haven't announced our opening date yet, here is what we're waiting on:

• The gas company. We've been in contact with them for the past month to have the gas line run to our restaurant so we can use our stoves. This is probably the most important thing on our list right now, as you can imagine! They're working on it and hopefully this week it will be completed.

• Internet. We're waiting to get the lines installed. Again, this week should be the week.

• Our Furniture. This I can give a definitive time table on! Our indoor furniture will be ready tomorrow, and our outdoor furniture will be ready on both Wednesday and Thursday!

This past week has been incredibly intense. As the countdown begins, it feels a little bit like an episode of 24. There's only so much time left in the season and still so much we need to complete by the end. It's all absolutely doable. If it wasn't, we would hold off on deciding our opening date. However, we have a date in our heads, and we are 95% sure that we'll be ready to open by then. It still doesn't stop us from having that ticking clock sound in our heads, though! In reality, our list is a lot less than it was a month ago. We started last month with a list of at least 40 reminders and this month, we have about 10 to complete. The hardest part for me is most of the things we're waiting on now, relies on other people. As confident as I am (deep down inside!) that they will be done by their deadlines, relying on other companies to get a job done always feels like a wildcard to me. But honestly, there's nothing I can do at this point to make these things happen any sooner, and I have to accept that.

Last week, we had our first round of interviews and I am beyond excited to say that we hired the shift leader for our front of house team! We will be interviewing a lot more employees this week and can't wait to have the full team together. In other news, we also met with our supplier and rep from World Wide Produce, Lynde, and gave her a list of all of the items we're going to need. There were some very interesting garnish items she had that we are also eager to try and hopefully serve to our customers! Last night, we received a copy of our wine list. We're ecstatic to announce that 60% of our list will offer New Zealand wines and all of our By the Glass wines will be from New Zealand! Besides a 60% New Zealand wine selection, all of our beers will be from New Zealand, as well as our soda and juice selection provided by Aroha Drinks. Speaking of, we got a sampler pack in the mail over the weekend:

Aroha Drink flavors include Sparking Blackcurrant, Sparkling Feijoa, Sparkling Rhubarb,
Ginger Lemon & Honey, Sauvignon Blanc & Saffron, and Elderflower & Green Currant

Construction wise, the flooring has all been installed, the LED lights are up on the soffits, the outdoor fountain is up and running, and the fencing has been put in for our patio! In the upcoming weeks, we will be getting our countertops, shelves, cabinets, and host station! We also received our menu booklets the other day. Our pet rabbit, Willow, is excited about all of the boxes of menus in our entryway! She's been enjoying climbing on them and even tried to open them herself.

The outdoor fountain

Over the weekend, we set up our phone. We had quite a fun time trying to get the answering machine to work! After Gwith recorded the greeting five times to get it perfect, we realized he recorded it in the wrong spot somehow. So, it took another five to ten tries just to get it right! We are happy to say the recording is finished, our phone is in, and it no longer makes loud obnoxious noises and speaks when someone calls to leave a message! YAY! The unfortunate part is, once we announce our opening date, we'll have to re-record the message...and then re-record it again when we open. It's okay though. He's doing it, not me...which means I just get to stand next to him and be entertained!

The best news of the week however is that our sign went up on Friday! We are so pleased with how it turned out! When we first looked at the property, this was the very first thing I envisioned. It's been amazing watching the entire vision of the restaurant come to life but seeing the sign, exactly where I pictured it back in March, is amazing.

As of today, this is what our restaurant looks like, pre-furniture (except for the outdoor couches and end table currently sitting inside!), with the complete wood floors and LED lights turned on!

We are so excited to finish the construction process and focus on our future customers and service! Stay tuned for the opening date and soft opening announcements!

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha Restaurant: Entering "Little Blossom" Mode

We're getting down to the wire now and I'd be lying if I said things weren't feeling intense. As a business owner, you never want to show your weakness because, supposedly, people may use it against you. But at the same time, if you willingly show and discuss your weaknesses, doesn't that make you stronger in the end? Doesn't it remove the shield and let you grow? It can be such a fine line. When interviewing employees, we've asked them what their greatest weakness is. If we expect our potential employees to confidently tell us their weaknesses, it's only fair that I'm able to confidently tell people mine.

So what's my weakness? I always want everyone to be happy and successful. The biggest things I agonize over with the restaurant is the worry that we'll hire that one employee that will seem perfect and then cause the biggest trouble or that we'll have food come out wrong at some point and disappoint a customer. The truth is, I know how to handle these types of situations, but I still don't want to experience them or have other people experience them. The hardest thing is that I want everything to be perfect and the realist in me knows that nothing is ever perfect. Even "perfect" people have their days. And that's okay.

You might be asking what got me into this reflective mood. Well, I have this app on my phone, Timehop, and I was looking at it this morning. Five years ago this month, my sister, my friend Rhiannon, and I began filming our TV pilot, Little Blossom. To be honest, reading those old posts has been inspiring. Why? Whenever I'm in crunch mode or business mode, I call it "Little Blossom Mode". It was the first time in my life that was exhaustingly strenuous and yet, undeniably exciting all at the same time. I worked 18 hour days, rarely slept, dealt with crisis after crisis, and yet loved every single moment of it. Why? Because I loved the feeling of positively leading a team.

Little Blossom Intro

Little Blossom was my first foray into management...and I don't just mean a few people. We hired 40 cast members, 15 extras, and 10 crew members... I was in charge of all of them. When we casted for Little Blossom, I was only 18 years old. Yet, I was casting and managing people from ages 13 to 65 on that set. It was a tough learning curve and I learned a lot throughout the experience. I learned that even if you want to be the nice boss, you still have to know how to take charge.  I had to turn down friends who auditioned for roles and I had to fire a friend during filming. It certainly was not an easy time. However, I would say that 92% of the cast was fantastic to work with. They understood that we were in charge and they respected us, therefore, we respected them. The other 8% was far trickier. The first time we ever had to deal with firing someone was absolutely insane. A week before filming, one of our leads decided that she wanted to change her entire character's personality. With only days to go and no time to audition other actors (this was Colorado, not LA!), my sister and I, in 24 hours, took out the ensemble cast script, removed her character entirely, and wrote in some new replacement scenes. Afterwards, we fired her. On a daily basis throughout the filming process we dealt with a small handful of actors trying to change the schedule, having mental breakdowns from the long strenuous days, or just refusing to get out of bed and come to the set. However, aside from those select people, we had an otherwise amazing cast who respected our schedule, the project, and us. These other 37 people worked hard and had a lot of fun because they gave us no reason to stress out about them or their work ethics.

Little Blossom Blooper Reel

The bottom line is, I believe in a respectful working environment. No employee should come into a job having to "earn" their bosses respect. Gwith and I believe in respecting everyone from the beginning. It is my hope that every person we hire for Aroha is a warm hearted, hard-working, and respectful individual. We want to be able to give people normal work days and time to spend with their family. We want to be able to create an environment where everyone enjoys coming to work and it doesn't feel like a chore. A work environment where our employees feel respected and are genuinely happy. I truly do believe this is all possible. If our employees are just as respectful of our business and us as we are of them, I know we can make Aroha a fantastic place to work!

In the upcoming weeks, there are going to be a lot of changes. The restaurant is going to be finished, our employees are going to be hired, and all around, things are going to get even more hectic than they are right now...if that's even possible! It's scary. It's intense. It's exciting. It's amazing. And it's August. It's five years later, and it's time I get back into that mindset. I'm entering Little Blossom mode. It's time to begin the ride.

Little Blossom Premiere

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha Restaurant: We're Opening in September!

Hi everyone! It's insane how busy these past couple of weeks have been. I've barely had time to think, let alone type a blog. So much as happened. I barely know where to begin with all of the updates.

Our past few weeks have been primarily focused on the final stages of the restaurant's construction. We made our final decisions on the floors, the wall colors, etc., and we've purchased our equipment and 80% of our furniture. We decided to forgo vinyl booths for the outside and instead have beautiful couch-style banquettes surrounding the back patio. We have a meeting next week for the shade sails that will be installed above the front and back patios...and then we have to find misters. We're still searching for our tables and chairs for the outdoors, which is why we're holding off on announcing our official opening day. We have an idea in our minds, but we don't want to make it official until we know our customers can actually sit and eat!

The completed walls and ceiling!

Aesthetically, the walls and ceilings are now complete...and our 10 foot long water feature has been delivered. Yes. I know I kept saying it was 8 ft but apparently a mix up made it 10 ft. Luckily, it fits. It did take six guys though to move it, and it was not easy! Gwith was actually too scared to watch.

The 10 ft long water feature being delivered.

The kitchen's tile floors are also done and the speaker system has been installed as well. We spent about an hour this week just searching for and downloading over 24 hours of Kiwi music. Our most exciting news however, is that we now have two completed rooms! The bathrooms! They are fully tiled and painted, and they look awesome.

Interior of the women's restroom.

This week, we also picked out our plates, silverware, and glasses. Gwith entering that shop was like a kid entering Disneyland. There were so many types and shapes to choose from. I have also ordered all of our menu covers, which will be a nice black leathery material, with our logo in silver. In bigger news, we purchased our POS system, which will be complete with a Guest Services System where we can take down our customer's allergies, preferences, birthdays and anniversaries, etc. With this system, we are excited to be able to implement a high level of customer service at our restaurant. Our system will also feature a large number of dish modifications so we can easily let the kitchen know about allergies.

This past month, we also brought on board our awesome wine director and sommelier, Jordan Grieg. He is searching far and wide to ensure that we have an amazing wine collection, with 50-70% of our list being from New Zealand. It's not easy to find in the USA and he is working his hardest to make this happen.

Throughout all of the craziness, something had to fall through. As I mentioned in the previous Aroha blog, we were hiring a muralist to paint the Auckland skyline. Unfortunately, a situation arose and this hasn't been able to happen. We are still hopeful to get a mural or large canvas painting done for the restaurant before opening, however, getting everything else done is our first priority!

We're getting down to the wire here and will be placing ads for our employees very soon. In between all of our meetings and decision making, I've been writing the employee handbook and training manual. It has been time consuming but I think it will pay off to have those available.

I officially feel confident now in announcing that Aroha will be opening in September! We have a majority of the furniture and equipment arriving by mid-August, and once we have the rest of our furniture ordered and begin hiring employees, we will officially announce our grand opening date.

That's it for our latest Aroha updates! We are so glad we got to get away to Catalina Island earlier this month. The vacation time was much needed and refreshed us for at least the following 24 hours! I would love to say that I'm only kidding, but it's actually kind of true! Hopefully within the upcoming days, I'll be able to blog about our Catalina trip, as well as continue my European Adventure blogs!!

Catalina Island July 2014!

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha Restaurant: Our Westlake Magazine Cover & In Other News: Interior, Meetings, Phone Calls, Repeat

This week has been one of the craziest, if not the craziest of the summer. I'm trying to think of the last day we weren't in constant meetings or on lengthy phone calls regarding Aroha.

We began the week meeting with our good friend and mentor, Elie Balas, of Menchie's Frozen Yogurt. After weeks of going back and forth on whether or not we'd need to hire a general manager, Elie's advise convinced us that we could in fact run the restaurant on our own. It's funny. That was our original plan. However, somewhere amongst the hectic summer days, we began to question if we'd need another hand. When there's enough time to overthink everything, plans can change drastically. Thankfully, Elie brought us right back to our original focus. We honestly couldn't have asked for a better mentor and are so thankful we met with him before this hectic week truly began.

The rest of this week has been a lot of running around and a lot of interior design. First of all, we found a fantastic muralist here in LA to paint the Auckland Skyline within our restaurant. He begins sketching it on Monday and we cannot wait to reveal it! Our 8 foot long water feature is also nearing completion. For the last two days, we drove back and forth around the valley looking at flooring, picking up samples, checking out equipment, meeting with various people, and spending our in between time on the phone or emailing. Among other things, we picked out the bathroom tiles and stalls this week. It's funny how when you plan to build a restaurant, there are just certain things you don't think about in terms of the design. I'd have to say that bathroom stalls were definitely one of them! Who knew there were so many different types and colors to choose from?!

We also picked out our beautiful floors and walls. We are still working on figuring out the cabinets and counter tops! Luckily, we're not quite there yet, so we have a little bit of wiggle room.

On Monday, the wires for the sign will be installed. We are still trying to determine when we want to put the sign up. Originally, we were going to wait until opening, however, with all of the buzz, we're now starting to think we should put it up sooner.

Construction wise, everything is progressing like crazy! At the beginning of the week, the crew was working on installing the air conditioning and heating system, as well as finishing the walls. By yesterday, half the ceilings were already up and the hood system was being installed! We are currently talking with someone to install our sound system and will hopefully have that underway next week. I am so excited for everyone to see the restaurant when it's completed.

Typing all of this, I'm still not sure how we've done so much in just a weeks time. Besides everything mentioned above, I have also created all of the employee job descriptions. They are now ready to go and we will most likely begin our search within the next two weeks. As of yesterday, we now have a very talented man creating our wine list.

Next week, we will be looking at more equipment, as well as picking out our seats and tables! We're cramming in a whole lot on Monday, as on Tuesday, we're taking off to Catalina Island for our final three days of relaxation.

If there wasn't any better way to end this crazy week, our cover story in Westlake Magazine came out yesterday! We are so pleased with the article and would like to thank everyone involved for this incredible opportunity including the magazine's founder Rebecca Grossman, writer Charly Emery, photographer Jane Gibson, makeup artist Nicola Gerboc, reporter Robyn Flans, and Liz Barrett from the Chamber of Commerce.

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha: Light Speed Ahead!

Big changes are now beginning at Aroha. During the week, our final permit was checked off, giving us the go ahead to continue and finish all of the construction! As of next week, we will be ordering our equipment.

Before the rest of the walls go up, we stopped by the restaurant with my parents and wrote our names on the inside of the wall, along with an "In loving memory..." for my grandpa and Gwith's mom. It's nice to know this will always be there, inside our restaurant. We are so grateful for all that Pa and Janet did for us and we know they would be proud. On another note, check out our beautiful artwork! Stick figure smiley faces and heart faces have been a long standing tradition in my family since as long as I can remember. It seemed only natural to draw them on the wall as well...and of course, we couldn't help but draw Willow too!

It's amazing how fast time has flown by. In just a few months, the place has gone from an empty space, to full framework, to plasterboards and soon enough, it will all be complete. It's crazy how in just a few days, the rest of the walls and the ceiling will be covered! Once it's finished, I will be posting photos of each of the steps!

This past week, Gwith and I finalized each of the menus and we are excited about our unique twists on a few Kiwi classics! We want to keep you guessing and in suspense until the restaurant opens, so we can't give anymore details beyond that. All I can say is though, the menu sounds delicious. We've also worked on plating styles (YES! I said we!). I'm still very excited that some of my styles will be at the restaurant. Honestly, since I'm not a chef, I didn't expect that. However, I sat down next to Gwith and started drawing some styles and he really liked them!

Other exciting news happened to us this week but we can't talk about it for another few weeks. It's incredible though and we are beyond flabbergasted about this opportunity!

Next week, Westlake Magazine hits local stores, offices, and hotels with our cover story! We can't wait to see what it looks like! If you live in an area that receives Westlake Magazine, be sure to check it out. If not, I think they also have an online version to view.

Time is moving fast now and in just a blink of an eye, we'll be opening. We are still expecting the first week of September but we'll officially announce a date as we get closer.

Switching topics from the restaurant, I'll give a short update too on one of our leisurely activities of the week! At the end of last week, my sister's fiancee, Miles, hosted an incredibly fun interactive murder mystery party! We searched the house for clues, trying to regain our memories, and figure out which one of us was the killer. The best part, however, had to be when Gwith, our friend Ben, and I were running around the backyard trying to escape being chased by a crazy person (aka my sister). When we heard a noise, Gwith ducked to the side of the house, hiding in the shadows, while Ben and I hid under a tree. Suddenly, we saw my dad walking by. Oddly, he looked straight at Ben and I, didn't see us, and continued to almost walk past Gwith too. Gwith, being the silly guy he is though, decided to jump out and scare my dad. Little did he know my dad was actually the killer of the evening! My dad taps Gwith, walks off, and Gwith sits on the ground. Ben and I came over to grab him, when he looks at us and says "I'm dead." Whoops. The rest of the evening, every time my dad tried to lure us away, we'd eye him and shake our heads. He had no idea we saw the whole thing go down! It was hilarious and way too much fun! Miles plans to eventually sell some of his murder mystery games. I will keep everyone updated on their availability in the future. They are great for parties and we may even host one at the restaurant someday!

Anyways, that's it for this week's update! Next week, the news and updates will be flowing as Aroha really begins to take shape! Tomorrow, I will be releasing Part 3 of my European Adventure blog, so please check it out when you get the chance!

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha Restaurant: We're Going to Be in Westlake Magazine!! (Plus: Some Major Changes and Ben's Birthday Surprise)

This is the first morning all week that we haven't had multiple meetings and appointments before noon! I'm so happy to be able to sit down and share with everyone the latest updates on the restaurant.

First of all, and this is probably the greatest news EVER, we're going to be on the back cover of Westlake Magazine for their July/August Food & Wine Edition, and have a two page spread about us and Aroha. We had our interview a couple of weeks ago and on Monday, we did our photo shoot at our restaurant and the Westlake Yacht Club.

I have to say this now: I felt like a supermodel by the time our amazing hair and makeup artist, Nicola Gerboc, was done! And major props to her for getting my hair to stay like it did! My hair normally hates me when I try to style it, so the fact that she got it to not only stay, but stay for hours and through the wind, is a major attest to her talent.

For the shoot, Gwith and I brought two outfits to switch between. I, of course, brought my new dress that I bought in Milan, as well as a beautiful yellow one from Cache. Our first stop for the shoot was at the Westlake Yacht Club. In my life, I've done three photo shoots prior to this: our engagement photos, my CD cover, and our wedding photos. This, though, was the very first time I experienced a shoot like this. Our photographer, Jane Gibson, would come over to me and pose with me to instruct Gwith and I on how to pose. We were constantly being directed in how to angle our shoulders and our heads for each shot. I felt like a model for the day and truly loved it. Poor Gwith though was having trouble dealing with the sun and the reflector. He has a terrible habit of sneezing from the sun. So, I'm sure half of the photos are of him with squinty eyes! Part of me is waiting to see the cover and see his eyes closed. I'm assuming that won't happen but you never know, right?

We haven't received the photos yet from the shoot, but Nicola did take some amazing shots from her phone!

There's a possibility we'll be doing a follow up article with the magazine once the restaurant in opened. We had so much fun doing this one and are excited to build a friendship with the magazine. For more information on Westlake Magazine, visit their website. The magazine reaches approximately 40,000 readers each month throughout the Conejo Valley and surrounding cities including Westlake Village, Calabasas, Hidden Hills, West Hills, Simi Valley, Thousand Oaks, Lake Sherwood, Hidden Valley and North Ranch Estates, Malibu, and other neighboring communities. Besides being available at multiple hotels and businesses throughout the areas, it can also be found at Gelson's, Barnes & Noble Bookstore, and various Ralph's and CVS stores within the area.

Aside from the fun photo shoot, we've been dealing with plenty of things for the restaurant as well. We met with the permit office on Tuesday and hopefully, by the end of this week, we will have our final permit done. Once that is finalized, the construction can really start moving forward and we can place an order for all of our equipment! Getting this permit will be a huge stress relief but it's also going to be a huge push towards our opening. Once we have it, there is literally nothing in our way between now and our currently planned, September opening.

Yesterday, we met with our landlord to discuss a few things, including the landscaping he will be doing outside the restaurant. Next week, we will be meeting with him and his landscaper to discuss the look of the entire outside. We are beyond honored to be included this decision. Tony is an awesome landlord and we are so lucky to have him. Currently, this is what the outside looks like:

Take a look, soak it in, because in a few months, it won't be remotely recognizable. I'm not going to spoil anything, but believe me when I say, it's going to be beautiful.

Outside of the restaurant, we somehow made time to see some friends, including our friend Ben, who we kidnapped for his 19th birthday yesterday. (HAPPY BIRTHDAY BEN!) Gwith seriously called him up and told him he had five minutes to get ready, before we picked him up, and took him to his favorite restaurant for lunch. Because he keeps thinking I'm going to post a photo of him on my blog, I thought it was time I finally did...and I've decided to post two just to make up for lost time.

Ben meeting Willow for the first time 

Lunch at Mandarin Lotus, the best Chinese Fusion restaurant on planet Earth

In the next few days, I'll be writing Part Two of Our European Adventure, covering our time in the beautiful area of Tuscany! Here's "Our European Adventure, Part 1 - Chicago & Rome", for those of you who haven't had the chance to read it yet.

I look forward to sharing more updates about the restaurant in the upcoming weeks and be sure to pick up a copy of Westlake Magazine next month to learn more about us and Aroha!

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Huge Updates as Aroha Moves Forward

It's hard to believe we've only been back from our incredible European tour for two weeks! So much has been going on, I don't even know where to begin.

We arrived back on May 28th and went straight to the restaurant. While we were away, there was a lot of progression. The construction crew has finished up the gas lines, some of the plasterboard is already on the wall frames, and as of yesterday, they have completed the plumbing system.

The construction team working on the plumbing lines. 

Plasterboard on the Walls!

Amongst all of the progress, we were also happy to take our Beer & Wine notice down. We are now in the final stages of getting our license! In the upcoming weeks, we will begin refining our wine list and testing other wine suppliers in California. We are excited to bring a range of organic and biodynamic wines from New Zealand, California, Italy, and France. After our wine tour in Italy, we can not wait to add a few delicious Chianti wines from the small wineries! We also were able to tell a noticeable difference between natural sulfite and artificial sulfites in wine. The most noticeable observation we had were the lack of headaches! While most imported wines have artificial sulfites added for preservation, we are making it our mission to only provide wines with natural, organic sulfites from the grape skin.

In other beverage news, we're going to be importing sodas that are exclusively available in New Zealand called Aroha Specialty Sodas! Not only is the name obviously perfect, the flavors are unique and delicious as well. Some of the flavors include rhubarb, feijoa, elderflower, and green current.

This week, we've had some amazing opportunities arise thanks to our lovely friends at the Conejo Valley Chamber of Commerce, which I can't wait to announce in the upcoming weeks! Due to all of the excitement, I did a full update on our website with all new information about the restaurant and New Zealand cuisine. The logo got an update as well: I changed the heart to red to match our future building sign! We are also getting closer to pinning down our opening week. Currently, we're eyeballing the first week of September but depending on our progression, it may be as early as mid-August.

Yesterday, thanks to Westlake Magazine, we attended our very first polo match in Santa Barbara! I wish I could say I watched the game, but Gwith and I ended up having such a good time chatting with the other guests that we probably only watched the match for a couple of minutes. I did go out on the field during halftime though and stomp on the grass. I had to. I grew up on "Pretty Woman" and I'd be lying if I said I didn't always watch that scene thinking it looked like fun! The strangest part of the day was when we met a man named Howard, and we were told his family invented the earplug. I almost fell over because my grandfather had told me for years that our cousins invented the earplugs! My grandfather was first cousins with his grandmother, apparently. It was such a surprise to end up meeting a distant family member who I had only heard about! It's such a small world. The real irony is on the drive up to Santa Barbara, Gwith turned to me in the car and said, "I wonder if there will be anyone we know there?" I told him how unlikely that was... I'll never doubt the possibility again.

Gwith and I at the Santa Barbara Polo & Racquet Club

As I was dawdling on the internet before, searching our restaurant on Google, I came across an article written three days ago by Conejo Valley Guide talking exclusively about Aroha! We are over the moon about all of the publicity the restaurant is already getting!

Thats all of my updates for today but I do promise to sit down in the upcoming days and talk all about our trip, because there is so much to talk about!!

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Let the Construction Begin! PLUS: Anzac Day and Our Wine Tasting!

It's May 4th and in the past two weeks, Aroha has really begun to take shape! We have been so busy with our permits, construction, wine tasting, designing the sign, networking, etc.

Last Tuesday, Gwith got a call from our contractor, Ashour. We had been so busy running around the week before, that we hadn't been to our space to see the progression. The last we had seen it, the walls were sitting on the floor, waiting for the permits to be approved. When Gwith told Ashour we hadn't been there yet, he laughed. We were in for a big surprise.

When we arrived at the restaurant, we were blown away with how much had happened in just one week. Half of the wall frames were already up! As the week comes to a close (and we've been stopping by every day), the construction team has finished the framing (walls, ceiling, and soffits) and was last seen putting in the light fittings.

Tuesday, April 29th (the walls are going up!) 

Wednesday, April 30th (the soffits are going up!)

Thursday, May 1st (the pass is up!)

Friday, May 2nd (95% of the soffits are done!)

Back tracking to last Sunday, Gwith and I went to the commemoration of ANZAC Day in Westwood. For those of you unfamiliar with ANZAC day, its the national day of remembrance for members of the Australian and New Zealand Army Corps who fought during World War I. After the commemoration, we joined the New Zealand Consulate-General at his residence for drinks and snacks. As luck would have it, we sat down at a table with a number of prominent Kiwis who live in the Westlake Village area. After a couple of very interesting conversations, we are hopeful to have some exciting announcements for our restaurant next year.

Last Monday, we had our wine representative over to our house for a tasting. In four hours, Gwith and I, joined by my parents, my sister, and her fiancee, enjoyed taste testing 26 different, organic, wines. They were incredibly tasty and we are excited to offer the majority of them in our restaurant. Before the tasting, we bought a selection of cheese to keep us (well, me in particular), from falling asleep from all of the wine! Somehow, I managed to make it through the tasting! I'm pretty sure though, that even when you're just tasting and spitting into a cup, you're body is absorbing more alcohol than you realize. I definitely felt like I drank two glasses of wine by the end of it. Gwith, on the other hand, did drink the majority of his half glass tasters! My dad drank the first 5 tasters or so, and then disappeared for a nap! Other than Gwith, our family is clearly a bunch of lightweights!

To complete an already eventful week, we woke up this morning to find out our restaurant has been mentioned in the Ventura County Star! We are ecstatic to have a shout out so early on for our restaurant!

"Back in Westlake Village, former 9021PHO neighbor The Counter: Custom Built Burgers (30990 Russel Ranch Road, Suite B, 818-889-0080) won’t be lonesome for long. Suite C, which has been vacant since the debut more than five years ago of the three-suite center near Pierce Bros. Valley Oaks Memorial Park, has been claimed as the future home of a restaurant specializing in New Zealand and Pacific Rim cuisines. Named for the Maori word for love, Aroha Restaurant is slated to open this fall. Husband-and-wife owners Gwithyen and Justine Thomas, both in their 20s, are posting construction updates and photos to the restaurant’s website (http://www.aroharestaurant.com/) and Facebook, Twitter and Instagram feeds. Justine, a singer-songwriter, is also blogging about the experience of opening a restaurant (http://bit.ly/SeFnkt)."

In one week, Gwith and I will be leaving on our very early anniversary trip to Europe! We are extremely excited for our trip but we also can't wait to see what our restaurant looks like when we return! During this next week, we will continue to stop by our restaurant and post pictures on our Instagram, Facebook, and Twitter, so be sure to keep checking those for updates!

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30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.