On The Line: Lucie Wood & Sean Schickling Of Steamers Jazz Club, Part Two
Photo by LP Hastings

On The Line: Lucie Wood & Sean Schickling Of Steamers Jazz Club, Part Two

We continue our pair of interviews delving into their personal lives. Their answers crossed over just enough to answer the one question we didn't ask. See if you can figure it out.

Read our interview with Lucie Wood and Sean Schickling of Steamers Jazz Club, Part One. And now, on to Part Two. . .

Where did you grow up? Lucie Wood: I grew up in east Whittier, in a 1960s-era tract home with a kidney-shaped pool. Orange grove territory. Whittier is a nice little town, and I'm happy that it finally has some good restaurants.

Sean Schickling: La Mirada. Everyone listened to Michael Jackson and worried about the Night Stalker. That's how I remember it, anyway.

What would you be doing if you weren't in this business? Wood: I'd have an ice cream shop, or an old-school confectionery. Schickling: Yeah, Lucie makes the best ice cream. Me, I'd probably live with my parents.

Last thing you looked up online: Wood: I hate to admit it, but I spent the better part of an hour browsing vintage Coach handbags on Etsy. Schickling: Talking Heads' Road to Nowhere.

Last book you read or movie watched; how was it? Wood: I just finished reading my friend Zach's yet-to-be-published novel, Yellow Houses. Really good stuff. I'm currently reading The Drunken Botanist by Amy Stewart. It's informative, but also a really fun read. I bought it thinking it would be a good reference book, but I've found myself tearing through it. Schickling: We just saw Only God Forgives. If David Lynch remade Kickboxer, this would be it. Two thumbs up.

When you're not behind the bar, what are you doing in your free time? Schickling: We don't have free time. Wood: I wish he was kidding. What's your favorite childhood memory? Wood: Going to LACMA with my dad. I took an art class there one summer, and my dad would drive me in his '77 Caprice Classic. We'd get there early and wander around the museum for an hour or so before the class. We must have seen every piece of art in the whole museum that summer.

Schickling: Driving around with my mom in her yellow Volkswagen Beetle. She was just a kid back then, and we listened to cassette tapes of David Bowie, The Rolling Stones, Tom Petty and Rod Stewart back when he was still good. I miss being a kid.

What's your favorite kind of music? Wood: Lately we've been listening to a lot of Sidney Bechet. Schickling: Hard to say. There's too much music to choose from.

Last song playing on your radio: Wood: Leonard Cohen's Memories from the Phil Spector-produced Death of a Ladies Man. A brilliant, bizarre and greatly underrated album.

Schickling: Scott Walker's Montague Terrace from Boy Child. It's a collection of his original compositions from the late 60s. A great place to start on a journey well worth taking.

What were you up to five years ago? Schickling: We were experimenting with classic cocktails at home, while begrudgingly free-pouring dive bar drinks at work. It was rough at the time, but now I kinda miss it. I'd be so excited to get home and try a new cocktail, or a spirit we'd never had before.

Do you have any skills that are non-food/drink related? Wood: Sean's a gifted musician and composer. And a pretty good boxer, for an old guy.

Schickling: Lucie's an incredibly talented painter and photographer. She also has a beautiful singing voice, but she has stage fright. One of these days, I'll get her to record something.

Hardest lesson you've learned: Wood: You can't please everyone. Schickling: Is that the same as you can't win 'em all?

Is there anything you'd like readers to know that we haven't already asked? Wood: Some bartenders and bar owners will continue to do things the easy way, the cheap way, as long as the customer allows them to. Ask what's in the well, demand fresh ingredients and support your local bartenders who are doing good work. Your taste buds will thank you for it.

Schickling: It's our mission to make Orange County a serious destination for cocktails. We've been fighting the good fight, but we can't do it without support from the community.

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