. quick tips on how to swing like a pro. plus, sweet, fresh seafood. at one of my top spots for sushi in san francisco, and? >> wow this looks really nice. >> dream kitchens. >> i got a great product. >> let's review. ♪ ♪ ♪ ♪ ♪ >> its an exciting day for us at green hills country club, because i'm with trevor miller,

and today we'll talk about distance. >> dance. >> it is a buzz word, how to get more distance out of the golf swing. >> you have to make the most of what you have. >> you wouldn't hurt me, will you? >> no, hope not. >> what do you do to achieve more distance? >> just don't waste power, we want to make sure we have as long an arm as we can, without breaking down our elbow, and doing what we can -- make sure we swing it as hard as we can, through the ball. >> a lot of people envy it, if i get another 20 yards, look out. okay, so what are we going to do first? >> all right, make sure, again we have to think about the golf swing being a giant circle going through our body. if we think about the club heed, we want to make sure we make the right circle, things that make it less than big, if we break down our arm the circle wouldn't get quite as big, so make sure as you take it back, you don't want anything too big or small.

kind of think about if i was going to shake somebody's hand, pretty straight, we want to make sure that we're nice and relaxed. take the club back, perfect, excellent, so nice straight left arm there, second thing, the right foot needs to be out, keep the weight on the inside of your trailing foot. so that as we go through the target, it is an old fashioned race, so that we have all the weight going towards the target. we don't want to lose weight by falling back off the ball. the last thing is we want to swing as hard as we can until we get to the ball, and going through it. so think about swinging as hard as we can. we want to make it -- going forward, we want to make the sound down by the ball, we don't want to waste all of our power early, keeping the weight inside, swing at the golf ball going past the ball. >> my turn, here we go.

all right trevor, so that first one was not so hot. what do i need to do now? >> the only problem i saw with that one, at the top you got a little bit on the outside of the foot. we want to make sure we don't lose any weight going back. really good. >> how did i do on that one? >> that is actually good. >> what do i need to make it go straight? >> hit it right, or left, a lot of -- if i make sure the toe comes through, snaps through the target not only does that release, but at the same time it really squares up the cleveland the club face. >> you want it to go like this? >> yeah. >> so you think i could hit those guys there? >> yeah, you could, about 300 yards away. >> that was a good contact, i had a straight arm. >> instead of maybe focusing on the golf ball itself, just practice on something a little bit smaller. every time you hit it, if you

can hit the t, hit the ball, we just want to make sure we hit the t every single time. >> all right, see if we can do that. >> great. >> never mind about that, going to the right. but it went further. >> i got some distance, right? >> we got some distance. >> nothing like making great tv here. >> awesome. >> i mean you know, i am a regular human being, i'm going to do that, right. >> people make mistakes, that is why again, practice makes perfect. if you can hit three out of five shots pretty good, you're on your way to being a good golfer. >> okay, the key to distance? >> keep that left arm straight, keep the weight to on the inside of the right foot, swing hard going through the ball, really hit the ball and push that club from the ball going forward. >> you can say that over and over again, if i could just do it like that the way you say it, we'll be good. thank you very much trevor, we'll see you next time.

>> thank you. >> wow . log onto green hills cc.com for more information. live sushi is one of the hottest spots in san francisco, that is what i'm doing here, with jackson, how are you? >> good. >> you pride yourself on this awesome sushi? >> yes. >> what are we making? >> specialoyster and rolls. >> you make it, i eat it. >> what do we start with? >> the scallops, how we open it, use the butter knife. this is perfect size. >> you have a sharp knife

there. >> knives are very sharp, you can see the scal leo op. >> very nice, have you have seven pieces instead of eight, people come here for the scallop. >> you have the fresh wasabi, with the vinegar. >> this is how you prepare it? >> yes, makes sense, the cucumber. >> no sea weed, no rice. >> where did you learn how to do this? >> i liked to play with knives when i was young. >> you like to play with knives, jackson? scary, at least you're doing it with food, not throwing it around or anything, right? >> the salmon, tuna, and some

avocados. >> what is that one right there? >> that is yellow tail. >> can you cut a piece so i can try it? >> this is very good. >> this is blue fintuna. >> this is a shimi roll. >> tell me what this aji is. >> it is kind of like a roll, from japan. my favorite fish. >> your favorite fish? >> yeah. >> some sushi. >> that is your ajipataki. we're going to do a little oyster -- >> i like this, like -- >> you can try this dish, everything goes together really well. >> and this is an oyster. >> the salmon egg, the pickle, and the -- >> the special oyster.

okay, so we'll take a break, and i'm guokas going to eat it right now, we're going to sit down and eat it together, how do i eat it? >> one shot. >> oh, it is so good. thank you very much. . for more information on live sushi restaurant in san francisco, log onto our website at maloureview.com

. well, this is my favorite part, with chef jackson, so he put this altogether, thank you very much, looks good. >> no problem. >> i want to remind you, you really do take pride in having live sushi items. >> we try. >> you have scallops and oyster, and -- >> live clam, abiloni -- >> this is a fun spot, where you get fresh seafood.

you have the scallops. >> yes, we have the fried mushrooms and onions. >> this is a dj roll -- inside here you have tempura, and on the outside, butter fish, and top it with? >> japanese mayo, and cheese on top. >> that looks delicious, spicey, a little kick to it, right? and the cucumber roll here? >> yes, and the salmon, and avocado inside. >> and the oyster? >> the special oyster, and -- >> and also the mackarel. >> this is from japan, we use it for the toshimi, and top it

with green ops onion -- green onion and sushi. >> and you do special events? >> we do the catering, with special rolls, and tashimi, and a simple matter. >> here you have shooters there -- >> i put some oyster, and uni, we do the oyster, we have the premium sake. >> yes, i hear you have about 30 different types of sake, some places it is really expensive. >> it is really nice sake. >> also this is very good with sushi. >> with oyster and all different kinds of seafood. >> yes, i think any kind of wine is good with oysters. all right, what day are you open? >> seven days a week. >> you're on facebook and twitter?

>> yes, and you can follow them on facebook as well. so will we do a shooter here, justin? >> yes. >> thank you very much, make sure people come here, say hi to them, and make the nice sushi for them as well. campai, thank you very much justin, live sushi here in san francisco. >> very good.

. luxury speed is the best way to describe this, hi rob how are you? >> i am fantastic, malou, how are you? >> fantastic, i love this vehicle, you can get up to 700 miles on one tank. >> this hybrid is the most fuel efficient luxury sedan in america, getting 41-miles per gallon in the city, more on the highway, using a single tank of

gas. it uses the brake system to actually regenerate the battery, so in a conventional system, 94% of the energy is captured and recharges the battery. it also is certified by the government as a super ultralow emissions vehicle, so it is great for the environment. >> and this vehicle, i mean has a lot of cool, new features too. >> the hybrid allows us to show case some of the best technologies that are out there. one of the ones that i love is called blind spot information system. >> or bliss, right? >> yes, and what that does is it uses two radar sensors in the rear quarters of the vehicle to determine if there is another vehicle next to you. so if you're driving down the road and there is a vehicle to the right or left which is hidden from the view, the sensor picks it up, shows a small orange light, so the driver doesn't have to take the

eyes off the road, they can tell if somebody is next to them. >> bliss, letting you release the orange glow, you don't even have to switch lanes. >> like having somebody look out for you as well. >> that is great, i love that. >> the sink system allows anybody to work with their mobile phone or their mp3 player, or the vehicle's climate control system just using their voice, making sure they keep their eyes on the road, not using the function of the vehicle. >> use your voice, this is a cta. >> that stands for cross traffic alert. and what that means is, when you back out of a parking spot, and you can't see who is coming, with cross traffic alert it uses the reverse sensing system, and can measure up to 65 feet either behind you or beside you. >> that is behind you -- >> that is a good distance. >> another neat feature is my

key, the vehicle comes with two keys, one that you would give to a teenager that would restrict the speed of the vehicle, the volume of the radio. and if the people occupying it don't have the seat belts buckled, the warning chimes will go on and on. >> i like what you just said, give it to a teen, what about your husband? >> or me, maybe i should be using the restricted -- >> you can only drive the new cars -- don't even try to bring it up higher than that. >> it keeps everybody safe and gives them peace of mind. >> i love that, the lincoln hybrid, thank you so much. >> what does that stand for? >> california mml.com. >> thank you musau thank you

malou

. another great example of kitchen modeling, how are you john? >> i am doing great. >> okay, so we're talking about the kitchen expenses, timing, budget friendly, and really this is a fantastic example of the type of kitchen you do. this was completely changed . >> this was a lot of fun to show her what we had to offer. >> the latest work, she called in for a free design consultation, said you were here for hours, you spend time really taking care of the customer and showing them and really giving them ideas. >> i walked in, came up the steps, when i turned left i saw a big white wall, a ceremonial opening -- small opening to a kitchen. i thought i would be able to help her, she did due diligence, got some bids but was still confused. she was getting a lot of different things from a lot of people. nobody showed her what she

wanted, what made my -- company -- stand out, i showed her what she needed to do, she was so excited. she wanted to do re-facing. i said let's keep that re- facing budget and upgrade her to the next line. she got really excited. we did the lay out floor, we broke ground the next day. i didn't know her from adam, we came in. we were both so excited and had enthusiasm about what was possible. we broke ground saturday, the cabinets went in month, the whole project took about two weeks, we wanted to do it fast. she had family coming in. she wanted to surprise them. >> yeah, definitely surprised him. the moment i walked in the home, i turned the corner, thought wow, it looks good. you can see from the photos, the big change, before and after. let's talk about it. there was a wall here before. >> yeah, there was a wall here, this was a load-bearing beam.

we knew we couldn't eliminate it altogether, but we wanted to dress it up, tie it with the cabinets, we were able to use the panels, the cherry panels. and if you can see, we did fluting on it, we wanted to ortega the whole room, all tied together. i had told her i think that the crown molding is really nice. we went ahead and put the crown molding, and a large four and a half inch crown molding there. not only did you get the wow factor when you saw the cabinets, we had details, where you go oh my god, that is incredible. >> and the typical thing you like to do here is boxing the refrigerator -- >> well if you looked at the picture, she just had a wall cabinet, it didn't function well, so we did fluted moldings left and right of the refrigerator. and then a panel. and by putting this panel over here, i used every inch of space she had. >> what about the cabinets?

i know you said cherry. what is the style of the door? >> this is a delaware door, it is one of my favorites because it is rounded. most doors are flat. this is rounded -- has a very nice detail. we call it a picture frame door. so when you look at it, the door alone is interesting. a main point, once we start with a really nice door and can put the nice crown. >> and what about this corner section here, the detail is beautiful. >> what happens, it is not through a sheet rock of course so i couldn't get a corner cabinet going across, so we were able to notch the wood, the stone, and the dental molding. it just really looked like it was meant to be that way. >> not only did you do the kitchen remodeling, the cabinets, but you did the flooring, the lighting, the base boards, you do it all. >> a lot of times on the initial visits we were trying to save money and were not going to do the floors. but we knew that the floor she

had before wouldn't look good with the flooring. so on top of all that we centered the sink because it was pushed forward to the right. and when the wall was hiding it was okay, but now we knew it was open, it would be a focal point. >> you need more face for the kitchen -- -- space for the kitchen -- >> how do i utilize it and make it more functional? >> now the granite -- >> this was exciting, i bought a bundle, i only had two slabs, she got it. and the fit and contrast with the actual wood was perfect. you just can't ask for any better. you just don't see this every day. >> as you look at the back splash, you also added action. >> i loved the traterteen back splash, it runs with everything. we do a detailed border, take pieces of the counter, we call

them dots. that way you have a neat little focal point, we put that in the kitchen as well. >> the other thing you like to add there are the bins. you have all the bells and whysles, but the bins are really a good thing too. >> i am a fan of bins, but if you have double doors, with the bins all you have to do is open it up, grab what you need. when you let it go, it self closes itself. so it really is convenient. that with glass cabinets and shelves, nothing else you could have done. we really touched on everything possible. >> this kitchen is a complete remodeling job, you did absolutely everything from the flooring to the lighting to the cabinets, the counters, the back splash, did i miss anything? >> yes, the lighting -- >> all in less than two weeks, two weeks and two days. >> two weeks and two days. >> and again we want to tell you, you really pride yourself on timing and the best quality products in the industry.

>> yes, we have the best products and the installers, they're all journeymen level craftsmen, so they're really at the highest level. >> doesn't it make you feel great, you see how happy they are, the customer, you're just glowing, they're bragging. >> it is about repeat business, she is so happy she has a bunch of referrals for us. >> all right, we have where the first 10 callers receive 10% off, first 10 callers receive a deal. >> yeah, the first 10 callers do get 30% off. >> that is what is so fun a special deal for you, as well as a special one year same as cash. >> yeah, that is huge, people really like taking advantage of that even though they get a new kitchen, they don't want to come out of pocket to do this. they get to enjoy it for a year before they have to pay for it.

>> you offer the free design consultation. you can give them somebody's home, give them all sorts of ideas, tell them what they will get. >> all right, thank you very much.