San Joaquin Magazine February 2013 by San Joaquin Magazine

SanJoaquin T H E L I F E S T Y L E M A G A Z I N E O F T H E C E N T R A L VA L L E Y

MAGAZINE

EAST a

Taste of the

Go Red for Heart Health Getaway: 10 Trips One Tank Wine & Chocolate Weekend

FEBRUARY 2013

sanjoaquinmagazine.com

{} ASTHMA LUNG

CANCER SCREENING

WE’RE RANKED AMONG THE HIGHEST IN THE NATION FOR QUALITY

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BY FOCUSING ON THE BIG THINGS, WE’RE HELPING YOU ENJOY MORE OF THE LITTLE THINGS.

From our innovative electronic medical records system to our fully integrated care teams, our unique approach to “total health” allows us to provide top-notch care that encompasses a range of important areas. It’s also why the National Committee for Quality Assurance ranked Kaiser Permanente Northern California among the highest in the nation’s health plans in 2011, including Top Ten in the Nation on 12 quality measures.* By focusing on the things that matter most to you, we’re helping you get the most out of life. Learn more at kp.org/thrive

*Based on HEDIS 2011 Commercial EOC Top Performance. For more information, go to http://www.ncqa.org/qualitycompass.aspx

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SAN JOAQUIN MAGAZINE

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Cast7 t Your Vote h A n n u a l 2013 Best of SanJoaquin

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OVER $500 in Restaurant Gift Certificates are up for grabs. Each completed ONLINE ballot will be entered to win.

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Saturday, March 23, 2013 8:00 PM $20 - $35 Anthony Rapp, who originated the role of Mark Cohen in the original Off-Broadway, Broadway, and London productions of “Rent” and subsequently reprised it in the film version, is bringing his solo show Without You to the Grand stage. Based on his popular memoir of the same title, the show looks at Rapp’s experiences working on the musical “Rent”, the death of its creator, Jonathan Larson, and Rapp’s relationship with his mother, who was fighting cancer. Backed by a five-piece band, the piece uses a mix of original music and songs by Larson and the band R.E.M.

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GRAND THEATRE CENTER FOR THE ARTS | 715 Central Avenue in historic downtown Tracy, CA www.atthegrand.org | 209.831.6TKT (6858)

FEBRUARY 2013

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IT’S TIME TO VOTE in our 7th Annual Best of San Joaquin Magazine ballot. Vote for your local favorites from food, wine, shops, services, places, hot spots, style finds, and more. Don’t miss your chance to make your vote count. Just fill in your answers and hit the SUBMIT button. Limit one entry per person. The winners will be announced on or before July 1, 2013. Ballots must be filled out by April 15, 2013.

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Spring EvEnts

2013 Gerber Lecture Series:

Nicholas D. Kristof New York Times columnist “What Do Americans Need to Know About the World and How Do We Make Sure that They Do?” Monday, February 25 • 6:30 pm Faye Spanos Concert Hall Free admission

Black History Month

Kareem Abdul-Jabbar NBA Hall of Famer and author Tuesday, February 26 • 7 pm Faye Spanos Concert Hall Free admission

2013 Brubeck Festival Jazz at Lincoln Center Orchestra with Wynton Marsalis Also: Tom Harrell Quintet and the Brubeck Brothers Quartet March 18 – 23 Various Locations

Advancing Women’s Leadership Forum

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february volume twelve issue 2 â&#x20AC;˘ February 2013

FEATURES Photos by Dan Hood

WINE & CHOCOLATE WEEKEND

Experience the best of Lodi's wine scene paired with the most decadent of desserts. by Jessica Clare

50 SAN JOAQUIN GOES RED FOR HEART HEALTH

Survivors open up about their heart health scares. by Nissa Hallquist

56 A TASTE OF THE EAST Take a stunning tour of San Joaquin's greatest Asian-inspired eats. by Nissa Hallquist, photos by Dan Hood

68 10 TRIPS, ONE TANK Weekend adventurers, fuel up and pack some snacks because California's top destinations are closer than you think. by Jennifer Thornton

68 facebook.com/sanjoaquinmagazine

SAN JOAQUIN MAGAZINE

FEBRUARY 2013

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february volume twelve issue 2 • February 2013

DEPARTMENTS 19 Publisher’s Note 27 UP FRONT | 209 Seeing Red, McKee Student Art, Pencil Pushers, and more... 44

Out and About

102

Ten Great Dates

CHARITY

38 McHenry House HISTORY

40 Rebuilding Farmington RETAIL RHAPSODY

34 Lodi Cooks GETAWAY

10 Trips, One Tank

FOOD&WINE 87

Spice Up Your Life

Wine Picks

94 Taste of the Season: Artichokes 96

Dining Out

Food and Wine Tidbits: 98 Vino Culture: Harmony Wynelands 100 Blackberry Balsamic

SAN JOAQUIN MAGAZINE

FEBRUARY 2013

WINE & ROSES’ SECOND ANNUAL

FEBRUARY

2013

Lavish your sweetheart with one of our

HOTEL, SPA AND RESTAURANT PACKAGES Choose from “Be My Valentine”, “L’Amour”, or our “Indulgence” packages. Or, create your own package for your someone special! Savor time with your loved one with a romantic dining experience in TOWNE HOUSE RESTAURANT We are featuring month long price fixed menus and specials and showcasing exquisite desserts. Delight in handmade truffles and champagne available for sweethearts. Share a dreamy SPA EXPERIENCE together with side by side couples massages in the romantic Keneshaw retreat, our couples duet room. Delight in our seasonal “Red Velvet Pedi”, a sweet treat designed to leave you feeling loved. Find the PERFECT GIFT for her or him in the The Nest!

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Short on time? No problem. Technology today is changing our everyday lives. Many people, however, aren’t aware that technology is also impacting dentistry in new and exciting ways. Cutting-edge innovations in dental instruments are requiring less time in the dental chair. Trips to the dentist are becoming less and less fearful, thanks to high-technology in dentistry. Our office is making these visits even easier and more convenient with technology that repairs damaged teeth in one appointment. We are pleased to offer our patients CEREC restoration services—a superior method of creating precisely designed, color-matched and highly durable ceramic restorations. From simple fillings to full crowns to veneers, CEREC delivers the results you need in one appointment.

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PUBLISHER'S NOTE

We (heart) San Joaquin It’s often said that the way to a man’s heart is through his stomach, and it’s really no accident that February is always one of our big food issues. In past years, we’ve shown you some of the sweetest desserts and top-notch appetizers that San Joaquin eateries have to offer—this year, we’re taking a culinary tour of Asia, ranging from the

“All you need is love. But a little chocolate now and then doesn’t hurt.” -Charles Schulz

ubiquitous (who doesn’t love some really good Chinese food?) to obscure (banchan, anyone?) and everything in between. Even if you aren’t sure you like the flavors of the far east, read on, dear skeptic, because you’ll definitely find at least one dish that makes your mouth water. Of course, we must remember to keep our love of food in check—least we forget the importance of eating right, February is also Heart Health month, and in the spirit of awareness, our second feature is all about keeping the ‘ole ticker running strong. A few local survivors tell us about their brushes with heart disease, weigh in on ways to improve education and response to heart-related illness, and give some tips on preventing some easily-avoided strain on the heart. It’s no secret that eating well and relieving stress are key to good health, so with that in mind, we have a spotlight on Lodi Cooks, a shop filled with every tool any pro or amateur chef could dream of and a great spot to swap recipes with fellow cooks. We also got a chance to sit down with the busy staff of McHenry House, a local shelter that goes so far above and beyond helping homeless families get back on their feet that “shelter” hardly seems like the right word. And we didn’t forget that Valentine’s Day is right around the corner—if you’re thinking chocolates for your sweetheart this year, you might want to go above and beyond the store-bought box and visit Lodi’s Wine and Chocolate Weekend to try some of the best pairings of local vino and specialty desserts you’ll find this side of Napa. So grab a fork (or chopsticks, if you’re daring) and get ready to dig in to our first food issue of 2013. And as they say in Japan, Kanpai! See you in March,

Tony Zoccoli Publisher, San Joaquin magazine

SAN JOAQUIN MAGAZINE

FEBRUARY 2013

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PUBLISHER | EDITOR Tony Zoccoli

CREATIVE DIRECTOR David Martinez DIRECTOR OF SALES AND MARKETING Heather Hilton-Rufo EDITORIAL DEPARTMENT Jessica Clare

CONTRIBUTING WRITERS Jenn Thornton, Rachael Kanner, Randy Caparoso, Nissa Halquist, Katy Berry EDITORIAL INTERN Michele Bird ACCOUNT EXECUTIVES Michelle Cox, Lauren Sturman, Valerie Zoccoli, Christy Manzeck ACCOUNTING Melissa Peralta EDITORIAL INQUIRIES jessica@sanjoaquinmagazine.com

Specialist in Pediatric Dentistry

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PHOTOGRAPHY Dan Hood, Matthew James Photography, Kristoffer Heacox DISTRIBUTION SERVICES Rebecca Ristrim WEB DESIGNER Violet Whitworth

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printed on 10% recycled paper. All inks used contain a percentage of soy base. Our printer meets or exceeds all Federal Resource Conservation Recovery Act (RCRA) Standards. Our printer is a certified member of the Forest Stewardship Council (FSC).

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Subscriptions: Visit our website for exclusive compliementary subscriptions not available to the general public. One (1) Year $9.95 (12 issues), or Two (2) Years $17.95 (24 issues). Special corporate and group rates are available; call 209.833.9989 for details. To begin a new subscription, or to change your address, call 209.833.9989 from 9 a.m. to 5 p.m., Monday through Friday. To subscribe, send your check to address on previous page, subscribe online at www.sanjoaquinmagazine.com, or call our office today at 209.833.9989. Don’t miss another issue of San Joaquin magazine.

Letters to the Editor, Calendar, Dining Guide: We welcome your input. Letters to the Editor must include your name, address (though these can be withheld on request), and a daytime phone number. Letters may be submitted via regular mail, fax, or e-mail (tony@sanjoaquin magazine.com). Calendar events should include a basic description of the event; its time, date, place, and cost; and a phone number that readers may call for more information. The e-mail address for calendar items is (jessica@sanjoaquin magazine.com). To have a restaurant considered for our Dining Guide listings, contact us by phone or e-mail (jessica@ sanjoaquinmagazine.com). We also encourage you to contact us if your experience at a restaurant differs significantly from our listing. Information for these sections should be submitted at least six weeks prior to issue’s cover date.

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Writer’s Guidelines: San Joaquin magazine is always on the lookout for story ideas and talented freelance writers. To suggest a story idea, contact us via mail, fax, or e-mail (jessica@sanjoaquinmagazine.com). (San Joaquin magazine accepts freelance contributions, however, there is no guarantee that manuscripts or photography, solicited or unsolicited, will be

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Legal Stuff: San Joaquin magazine assumes no responsibility or liability for claims made by advertisers contained herein. The opinions expressed do not necessarily reflect the views of San Joaquin magazine or its parent company, Inside Magazines Publishing Company, or its owners. Inside Magazines is not responsible for typographical errors or omissions.

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UpFront 209

TRENDS PEOPLE CULTURE STYLE

Lodi’sMost Romantic Weekend FEBRUARY 9 & 10, 2013 | 11AM – 4PM

This year’s Wine & Chocolate event aims to seduce newcomers to Lodi’s wine scene. BY JESSICA CLARE

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TRENDS ‫ ﺍ‬PEOPLE ‫ ﺍ‬CULTURE ‫ ﺍ‬STYLE

Chocolate Weekends past, King promises the same playful pairings that people have already come to love. Visitors should just expect more of them. This year’s festivities will feature more wineries than previous years, expanding their participation to about forty-five local vino makers, plus over sixty varieties of Lodi wine. “Definitely more than you can get to in one weekend,” King laughs. Among the more recent Wine and Chocolate Weekend participants is local favorite Harney Lane. “We’ve been participating annually since our first year open in 2009,” explains Jorja Lerner, one of the owners of Harney Lane. “No other weekend of the year exposes us to so many new faces,” says Lerner. “It’s a great time to share our Harney Lane wines and story with new people.” This year, those who stop by to sample Harney Lane’s offerings will find their 2011 Rose and Alberino, popular 2009 Zinfandel, and brand new releases of their 2010 Tepranillo and Petite Sirah. Lerner’s personal favorite wine and chocolate combo? “Famous Chocolate Chili paired with our 2009 Zinfandel. Yum!” Brand new to this year’s Wine and Chocolate Weekend is a partnership with Brix

The Lodi Wine & Chocolate Weekend is the perfect excuse to bring someone special to Lodi Wine Country

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Chocolate, which marks the first year with a cocolate sponsor. “Brix is a phenomenal quality chocolate, specifically made to pair with wine and food, and will show off the natural relationship between the wines and chocolates,” King explains. He also has big plans to draw more big city attention to Lodi’s wine culture, and offering select media events to bring more coverage. “There’s something really special here that you only get when you come and experience the area,” King says. Ultimately, his goal is to bring more people to Lodi, and he explains that Wine and Chocolate Weekend is a great springboard to planning future weekend trips. “I think one of the things that’s so special about Lodi is that it’s a very hospitable environment. The people here are so welcoming and so genuine, and really want to share their wines,” King says.

Lodi Wine and Chocolate Weekend www.lodiwineandchocolate.com February 9 & 10, 2013 | 11am – 4pm

FEBRUARY 2013

Photos: Lodi Wine & Visitors Center

acquainted and familiar with what we have,” explains Camron King, the Executive Director of the Lodi Winegrape Commission. Though Wine and Chocolate Weekend is celebrating its sixteenth year, this is the first time King will helm the event. “My history and background is purely as a consumer,” he laughs. Of course, having attended the last few Wine & Chocolate Weekends helped King keep the visitor’s perspective in mind. “I know what’s fun and exciting, and have been afforded the chance to work with wineries to create a strong and compelling weekend,” he says. He’s not exactly a newcomer to the wine scene, either--for ten years, King worked at the California Association of Winegrape Growers in Sacramento, where he helped coordinate educational programs, speakers, and did some regulatory work. However, working in Lodi has given him a chance to roll up his sleeves and really get involved in the industry. “It’s a lot of fun to be on the ground and working, and promoting a wonderful group of people and products here in Lodi,” says King. For those who have attended Wine and

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TRENDS l PEOPLE l CULTURE l STYLE

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TRENDS ‫ ا‬PEOPLE ‫ ا‬CULTURE ‫ ا‬STYLE

Get to Know Yourself BY MICHELE BIRD

McKee Student Art Exhibit BY JESSICA CLARE

Every year since 1931, the Haggin Museum has hosted the McKee Student Art Exhibit to showcase the talents of young, aspiring artists. This exhibit, which is also the longest continual student art exhibit in the country, was the brainchild of Robert McKee, artist and husband to Eila Haggin-McKee, who wanted to offer artists the same support that he received in his youth. Now, in its eightysecond year, McKee’s exhibit continues this tradition, inviting teachers from all around San Joaquin County to submit their students’ best artwork to be displayed on museum walls. This year, the exhibit includes a category that McKee himself never could have dreamed up—digital media. High school students can create three minute shorts, which will be played on a

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loop in the museum. “I think it’d be fun to see how they’re using new technology to express their creativity,” says Lisa Cooperman, Curator of Education for the Haggin Museum. Cooperman hopes that students will be inspired to experiment with technology and media they already use in their daily lives. “Everybody’s got a camera and everybody has access to editing software,” she says. “They can teach themselves so much that they can really make big strides in their forms of expression.” Submissions are due by March 9, and the opening reception for the exhibit will be held March 23.

The fortieth Know Your Mind, Body & Spirit Series is getting ready to kick off its four-part event this February at St. Joseph’s Medical Auditorium in Stockton. KMBS had its first series in August 1993, which covered a variety of topics including vegetarian diet, touch therapy, and meditation. The series ended up being a success with more than one hundred people attending, according to Jim Linderman, one of the founders of KMBS and Coordinator of Support and Education for St. Joseph’s Regional Cancer Center. “KMBS is important because each series offers numerous tools for various types of health and healing,” says Linderman. “One of the intentions is to remind each participant that you are responsible for your life. Regardless of health or life circumstances, your happiness, your contentment, are your responsibility.” Since August 1993, the KMBS series has been held every February and August with more than 145 presenters featured. The upcoming KMBS series will be held over the course of four weeks, on February 5, 12, 19, and 26. There will be various presenters speaking about topics such as Making The Connection to Your Abundance and Mantra Meditation and Sacred Sounds. Don’t miss your chance to celebrate the fortieth KMBS series and expand your health awareness by pre-registering for only $20. Space is limited and additional information can be found by calling St. Joseph’s Medical Center at (209) 461-6889.

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St. Joseph’s Medical Center 1800 N California St Stockton, (209) 461-6889 stjosephscares.org

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TRENDS ‫ ا‬PEOPLE ‫ ا‬CULTURE ‫ ا‬STYLE

RETAIL RHAPSODY

LODI COOKS BY MICHELE BIRD

Are you an aspiring chef and spend most of your days in the kitchen? If so, Lodi Cooks is the one stop shop you need to make a visit to this spring. From cooking equipment to cutlery, Lodi Cooks has something for the chef inside of all of us. Owned by Meyer and Teresa Puzon since March 2002, Lodi Cooks has been thriving for more than a decade. With a wide variety of cooking products offered in-store, Lodi Cooks caters to anyone who has an interest in cooking. “What makes Lodi Cooks unique is the love we have for cooking and the attention we give to customers who want to learn to cook and those who have been cooking all their life,” said Meyer Puzon. “Not only do you get a product to use in the kitchen, you get the experience of the cooker.” Lodi Cooks has made a lasting impression on the community and its staff establishes relationships with customers by chatting with them during their visits. Everyone who visits Lodi Cooks has a love for cooking and that includes the staff as well, according to Puzon. “We encourage cooking and invite customers to share their experience in the kitchen, on the grill, and to share their favorite recipes,” said Puzon. “It’s fun to talk cooking all day and help others find the perfect match of tools for their cooking needs.” Some of the most popular products at Lodi Cooks include the wide selection of knives. Other products available in-store are aprons, wine accessories, KitchenAid attachments, and

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various cooking gadgets for the kitchen. “Since our opening the customers have responded to the great customer service and the knowledge of our staff and the problem solving of cooking questions,” said Puzon. “Friends often meet up with each other and chat in the store. It is a real hub of the Lodi cooking world.” Lodi Cooks offers customers a one-of-a-kind experience and keeps cooking as their main focus. No matter if you are just starting out or are already an expert chef, Lodi Cooks is the place for you. “My favorite part about working at Lodi Cooks is engaging the customers in the love of cooking by assisting them in purchasing the correct cooking equipment,” said Puzon. “Cooking and eating is the quintessential ingredient in living and when you eat well you live good.” Next time you are in Lodi, make sure to drop in and visit this unique spot as you prepare to create your next culinary masterpiece. Who knows, you may even walk away with a new recipe or two during your visit.

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Lodi Cooks 5 North School St Lodi, (209) 334-5751 lodicooks.net

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TRENDS ‫ ا‬PEOPLE ‫ ا‬CULTURE ‫ ا‬STYLE

Pencil Pusher BY JENN THORNTON

It’s likely that people who have never known the distinct pleasure of etching the blank page with a Blackwing would find the idea of spending $40 for, of all things, a pencil, bordering on obscene. But they’re also most likely unaware that fiction great John Steinbeck wielded one to write his masterworks; Leonard Bernstein wore down scads of them scoring West Side Story; and cartoonist Chuck Jones, of Looney Tunes fame, used them to create animation’s storied caricatures (turns out, Bugs Bunny has a thing for Blackwing). Most credit the hubbub to the writing tool’s high-quality graphite and distinct eraser shape. But beyond that, there’s this: Can it be that even in the digital age there exists a surprisingly nagging emotional connection to the lowly pencil? Bowing in the 1930s, the now iconic Blackwing—the premium prototype turned pre-iPad performer that attracted droves of noted literary and artistic luminaries— was discontinued in the 90s, before it found an audience on websites like eBay, where Blackwings began fetching up to $40 for a single pencil. Hocking reserves to the highest bidders, sellers unintentionally wrote a new chapter for the beloved brand. Taking note of the demand, Stanford grad Charles Berolzheimer, founder of Palomino and CEO of Stockton-based Cal Cedar, a pencil industry supplier, decided to resurrect the Blackwing, tweaking its form and lead until it took shape in two premium models—the 602 for the everyday writing set and, for artists, a modified riff with even softer lead. The new-look lead leader proves that not only is the p e n c i l

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alive and well, it’s got a bona ﬁde fan base, even with a steep price tag ($20 for a box of twelve). Along with its reissue, Palomino launched pencils.com, dedicated to all things pertaining to its retro writing namesake, as well as the Blackwing, which many people judge as the best pencil ever made—certainly the most loved. While the digital generation might well consider the love affair with pencils an antiquated attachment, Blackwing buffs eagerly embrace it—but they’re not the only ones. The Palomino Blackwing 602 has netted ink from the likes of The New Yorker, The Boston Globe, and Fortune magazine, all of which praise the buzzing revival of the celebrated pencil.

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FEBRUARY 2013

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TRENDS ‫ ا‬PEOPLE ‫ ا‬CULTURE ‫ ا‬STYLE

C H A R I T Y S P O T L I G H T For twenty-ﬁve years, McHenry House family shelter has offered the assistance families need to get back on their feet in today’s rough economy, supported by the generous efforts of volunteers and donations from the community.

McHenry House BY JESSICA CLARE

Homelessness is a frightening reality for too many San Joaquin families. Losing the roof over your head sends your whole life into a spin and tosses aside the norm. For those left with nowhere else to turn, there is McHenry House. This stately Victorian was once home to Barbara and Burton Fitzpatrick. “We had six extra bedrooms and just two old people, so we sold them the house,” says Barbara. To this day, she remains heavily involved with the day-to-day of McHenry House, running 2nd Time Around Thrift Store, where many of their donations go, and coordinating the volunteers who help keep the store running. Moving into McHenry House means abiding by their rules, including weekly counseling, drug testing, and classes on money management and budgeting. Children must be enrolled in school within three days of moving in, and parents are expected to start an immediate job search with help from staff on resume writing and interview techniques. In exchange for their participation, families are given free board and meals, and have the chance to save all their income for a deposit and first month’s rent. This structure and support gives many the boost they need to

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get back on their feet within the two to three month stay McHenry House offers, and after graduation, staff checks in with families every few months. “In most cases we don’t even have to do it. They come and visit, they become extended family to us,” says Armenia Pereira, McHenry House’s director and case manager. For McHenry House staff, taking care of the kids is top priority. On top of working to ensure their school success, volunteers from various high school community service clubs drop by to help in the evenings and throw holiday parties, and a group of local realtors make sure every child in the house gets a birthday party, filled with cake, gifts, goodie bags, and the works. “Whenever I have a child who is having a birthday, even if it’s the next day, I send an email and the party happens,” explains Pereira. On March 16, McHenry House will host their Evening of Caring, their largest annual fundraiser. This event sells out every year, so anyone interested in a “disco fever” themed night of dinner and dancing should buy tickets early. Of course, there are plenty of ways to get involved, and McHenry House is always accepting volunteers and donations. When it comes to donations, typical household items,

like paper goods and cleaning supplies are always needed. “Think, what do you need at your own house, time seven,” Pereira explains. For those who graduate from the program, their times spent at McHenry House can be life changing. “We learned that all families are different, but can experience the same things we have experienced in life and that we are not alone,” the Nelson family writes in a letter to the McHenry House staff. “We know there are still good people out in this world and that all we have to do is reach out and try.”

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McHenry House Tracy Family Shelter 757 A Street Tracy, (209) 835-2328 mchenryhousetracy.org

FEBRUARY 2013

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HISTORY OF SAN JOAQUIN

Rebuilding Farmington BY RACHAEL KANNER

Photos courtesy of the Bank of Stockton

Farmington, as the name

L O C A L H I S T O R Y

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suggests, is a small agricultural community located east of Stockton. It was named in 1859 by an emigrant from Oregon named William Stamper. The land however, had been cultivated as early as 1848 by fellow Oregonians David Wells and George Thayer. They erected a ranch on 320 acres which was dubbed Oregon Ranch. By the early 1890s, Farmington had expanded greatly thanks in large part to the Oakdale Railroad and to the many farmers who were drawn to the area. Around that time, the town prospered with three hotels, two stores, and numerous other businesses, as well as a community school. The town continued to flourish until tragedy struck. In the early hours of July 5, 1902, a horrific fire swarmed the town. It was believed that the fire stemmed from

a two story building that was formerly a store—a late night Fourth of July celebration and someone enjoying firecrackers in the building got out of control. Whatever the cause, the inferno devastated the community, leaving only an Odd Fellows Hall, blacksmith shop, and a few homes. The fire wreaked such havoc as the Stockton Fire Department was a great distance away and the local community did not have any facilities for fighting the fire. The citizens of the community did what they could armed with buckets of water, and the effort was of some success as they were able to save some of their community. During the end of the 1800s and the beginning of the 1900s, fires were the most feared disaster a community could face. The strength of the community could be seen in those towns and cities

that learned from the disaster and rebuilt. The area today, as it was then, is an agricultural community with business including but not limited to dairies and various orchards. However, a key difference between the 1902 Farmington and 2012 Farmington is the local volunteer fire department. The department assists not only with the grass fires common in the state and area but also vehicle collisions on the treacherous Highway 4. Many who drive in the outskirts of San Joaquin’s many rural areas may not be aware that many prosperous towns used to outline the orchards and cow fields that now dominate those areas. Many of those now lost towns experienced the same devastation that occurred in Farmington in 1902. The difference is that Farmington survives. FEBRUARY 2013

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PLAYERS, PARTIES & PREMIERES

Photos by Jessica Clare

5k Polar Run & Dunk JANUARY 1, TRACY Eagal Lakes invited runners to start off the new year with their Polar Run & Dunk. This 5k course included a jaunt through the resort’s scenic trails and a cold water dip for the brave. [1] Amanda Rife, Beth Clare [2] Heather Smiddy, Mike Dellavalle [3] Leo Montero [4] Gino Mendoza, Leo Montero [5] Brooke Davis, Kim Davis, Derrick Davis, J.T. Amador, Giacomo Oliveri, Michael Oliveri, Logan McKee [6] Rebecca Alvernaz, Trevor Jackson [7] Logan McKee, J.T. Amador

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FEBRUARY 2013

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PLAYERS, PARTIES & PREMIERES

Photos by Jessica Clare

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Run & Walk Against Hunger

NOVEMBER 22, STOCKTON Nearly 4,000 runners and walkers turned out for this 8th annual Thanksgiving morning 5k, which aimed to raise funds for the Emergency Food Bank of Stockton / San Joaquin. [1] Jeni Bonilla, Ed Bonilla [2] Jimmy Welsh, Cathy Welsh, Bailey Welsh, Reginal Welsh, Colin Welsh [3] Nicole Gonzales, Kitty Lopez [4] Splash, Celeste Castilou [5] Angela Quitasol, Christina Quitasol, Sean Soto, Ryan Soto [7] Danielle Alcazar, Alex Roque [7] Angela Schut

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PLAYERS, PARTIES & PREMIERES

3 Photos by Jessica Clare

5 4

6th Annual San Joaquin International Film Festival Closing Night Party JANUARY 8, STOCKTON

Following a screening of Switzerland’s Oscar entry, Sister, San Joaquin’s film buffs gathered at University Waterfront Hotel for a soiree filled with music, food and drink, and lively company. [1] Adri Gutierrez, Cole Akins [2] Crystal Starr, Sophoan Sorn, Martin Schwartz, Davy Chou, Adri Gutierrez, Cole Akins, Shane Williamson [3] Bill Grotemeyer, Dick Elliott [4] Becky Steinhart, Trey Steinhart (Stockton Arts Commissioner) [5] Lisa Williamson, Cindy DalPorto, Kelly Williamson [6] Martin Schwartz, Benjamin Saffold, Sophoan Sorn, Trey Steinhart, Joel Reyna Jr. (Stockton Arts Commissioner), Davy Chou [7] Jackie Lou D. Raquidan, Savong Lam, Benjamin Saffold (Stockton Arts Commissioner), Kenny McCann [8] Megan Peterson, Patrick Aver

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FEBRUARY 2013

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SAN JO GOES RED FOR For Judy Mims, November 16, 2008 was just like any other day—busy. She had prepared lesson plans and assigned grades for classes she taught during the week and was on her way to go teach a Sunday school class and sing in the church choir. She stopped off at Target and, not feeling very well, went into the restroom. She collapsed and her heart stopped. It stopped several times as she was continuously defibrillated by medical personnel. She was taken to the Lodi Memorial ICU, and her family was told that she had less than a five percent chance of survival. But Mims did survive. She was transferred to St. Joseph’s Medical Center and finally awoke after a two weeklong coma. She needed a quadruple bypass, but her heart was so damaged she could only stand a double. Sudden cardiac arrest and congestive heart failure destroyed the majority of Mims’ heart muscle. It currently functions at twenty percent, and Mims is considering (at the consistent urging of her doctors) a heart transplant. At the time, Mims’ cardiac arrest seemed to have come out of nowhere. She did not think much about her lightheadedness, steady cough, persistently heavy middle despite working out (symptomatic of congestive heart failure), or the possible toll that her stressful life might be taking. Such denial is not unusual, says Amardeep Singh, MD, FACC, of Stockton Cardiology. In her experience, women don’t always realize they’re having an acute episode because the symptoms are often atypical; they can resemble having the flu more than a heart attack.

SAN JOAQUIN MAGAZINE FEBRUARY 2013

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SAN JOAQUIN MAGAZINE

BY NISSA HALLQUIST

OAQUIN HEALTH

Women’s Heart Disease Facts & Stats: • Heart disease is still the number one killer of women. • Heart disease causes 1 in 3 womens’ deaths each year, killing approximately one woman every minute. • An estimated 43 million women in the U.S. are affected by heart disease. • Ninety percent of women have one or more risk factors for developing heart disease. Heart disease strikes more women than men, and is more deadly than all forms of cancer combined. • Since 1984, more women than men have died each year from heart disease and the gap continues to widen. • The symptoms of heart disease can be different in women and are often silent, hidden, or misunderstood. Heart disease requires more attention, more research and swifter action. • Only 1 in 6 American women believe heart disease is her greatest threat. • Women comprise only 24 percent of participants in heart-related studies. • Women are less likely to call 911 when experiencing symptoms of a heart attack than if someone else were having a heart attack.

Know the Signs of a Heart Attack Men:

• Chest discomfort. Most heart attacks involve discomfort in the center of the chest that lasts more than a few minutes, or that goes away and comes back. It can feel like uncomfortable pressure, squeezing, fullness, or pain. • Pain or discomfort in other areas of the upper body, including one or both arms, the back, neck, jaw or stomach. • Shortness of breath with or without chest discomfort. • reaking out in a cold sweat, nausea or lightheadedness.

Women:

• Uncomfortable pressure, squeezing, fullness or pain in the center of the chest. It lasts more than a few minutes, or goes away and comes back. • Pain or discomfort in one or both arms, the back, neck, jaw, or stomach. • Shortness of breath with or without chest discomfort. • Breaking out in a cold sweat, nausea or lightheadedness. • As with men, women’s most common heart attack symptom is chest pain or discomfort. But women are somewhat more likely than men to experience some of the other common symptoms, particularly shortness of breath, nausea/vomiting and back or jaw pain.

Courtesy of the American Heart Association

SAN JOAQUIN MAGAZINE

Based on her experience, Mims has started a local San Joaquin chapter of the Sudden Cardiac Arrest Association (SCAA). The SCAA advocates making automatic defibrillators available for emergencies in public places and making CPR and defibrillator use a standard part of curriculum in public schools. That way, in an emergency situation, ordinary bystanders will be able to recognize the symptoms and then react quickly and properly. (You can find more information and read more of Mims’ story at www.suddencardiacarrest.org.) Enabling bystanders to handle emergency situations is just one part of the equation. Ideally, heart health education should begin as part of a preventative regimen, to keep heart attacks from occurring in the first place. Dr.

Singh has run across many heart conditions that are preventable simply by making proper lifestyle choices. One of the most common heart conditions, diastolic heart failure, is caused by the hardening of the heart muscle. This is most commonly caused by a lack of exercise and can, depending on the severity, be reversed with increased physical activity. (After all, exercising and strengthening the body also exercises and strengthens the heart.) The most common heart condition, coronary artery disease (CAD), is caused by smoking, high cholesterol, obesity, and diabetes. It can also be reversed to some degree through exercise and diet. While certainly tragic, heart disease in adults is not unexpected. What is unexpected is when young people are involved. According to Dr.

FEBRUARY 2013

UPCOMING

EVENTS FEBRUARY:

National Heart Health Month

FEBRUARY 1:

National Heart Health Awareness/Wear Red Day Hockey with Heart (wear red to game to show support; first 1000 fans will receive a red Stockton Thunder shirt)

FEBRUARY 14:

St. Joseph’s Medical Center Heart Faire, 9am-4pm in main lobby; (209) 461-5275 www.StJosephsCares.org/Heart

APRIL 26:

AHA Go Red For Women Luncheon, University of the Pacific; call Ruby at (209) 477-2683 for ticket info

SEPTEMBER 2013:

(exact date to be determined): San Joaquin Heart Walk, University of the Pacific

Singh, heart problems in youth are generally caused by one of two things: a congenital heart defect or obesity. As with adults, childhood obesity is a risk factor that can be controlled through proper diet and exercise. A congenital defect is somewhat trickier to work with as it may not be immediately detectable via standard methods. In fact, it may not make itself known until it’s too late. Hypertropic cardiomyopathy (HCM), sometimes called “sudden death syndrome,” is a usually asymptomatic condition that is often the cause of those shocking deaths of young, seemingly healthy athletes. It is a terrifying situation, one in which Stockton businesswoman Gina Calder is all too familiar. It started when her 14-year-old son, Kyle, inexplicably passed out. At the emergency room,

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they discovered he had a slightly enlarged heart. However, the pediatric cardiologist assigned to his case said his condition was mild; Kyle had most likely passed out because he was dehydrated. Unfortunately, it kept happening, usually after playing sports or an illness, again seeming to point to dehydration as the culprit. Then, in his senior year, Kyle was playing basketball and collapsed right in the middle of play. Enough was enough. They went immediately to St. Joseph’s Heart Center, where cardiovascular disease specialist, George Charos, MD, FACC, got to work determining why Kyle’s heart was enlarged and what could be done to manage the condition. Dr. Charos referred them to a specialist at Stanford, who confirmed that Kyle had an enlarged left ventricle (HCM) due to periodic high blood pressure. Today,

Kyle is able to live relatively normally with regular check-ups and blood pressure medication. Because of her son’s condition, Calder has become a full-fledged advocate for the American Heart Association (AHA), and is the chairperson for their upcoming Go Red For Women luncheon on April 26 at UOP. With the AHA Go Red movement, the emphasis is on getting women to educate themselves and take control of their heart health. However, the overall goal is ultimately to inspire everyone—men, women, and children—to take control. The tools are out there. Talk to your doctor; take advantage of the free information and classes offered by local hospitals, the AHA, SCAA and other organizations. Don’t get caught unaware. This Heart Health Month, you hold the health of your heart in your hands.

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sHop Go ReD Celebrate 10 Years of Going Red By Wearing Your Support Visit the official Go Red For Women® online store at shopHeart.org. All proceeds after expenses support Go Red For Women and the American Heart Association’s efforts to hopHeart.org. fund research and education. See the complete collection at shopHeart.org.

Rhinestone brooch $24 performance Jacket $45

Cookbook with lapel pin $7.99

Dog leash $12 Women’s short sleeve inspire tee $28

leather Wristlet $36

Rhinestone Hat $24 Women’s Glitter Heart beat performance tee $28

Water bottles $10

Shop your heart out at shopHeart.org today.

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FEBRUARY 2013

The time is now to stand together. To fight harder. To shout louder. It’s time to Go Red For Women.

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Photograph by Jesse Dylan

Heart disease is the No. 1 killer of women, taking more lives than all forms of cancer combined. But we have the power to save our lives.

Allison Janney, National Ambassador

Watch Allison’s story here ▶ or at Youtube.com/GoRedForWomen SAN JOAQUIN MAGAZINE

SAN JOAQUIN MAGAZINE

FEBRUARY 2013

EAST a

Taste of the

Asian Cuisine in San Joaquin BY NISSA HALLQUIST / PHOTOS DAN HOOD

Traditional Asian cuisine has been an integral part of the Central Valley culinary landscape ever since the first Chinese settlers arrived here in the 1800s. To the meat-and-potato American palette, the variety of distinctive flavors and unique preparation gives Asian cuisine an irresistible allure—food that is as exotic

Chinese Japanese

SHANGRI LA ASIAN BISTRO & SUSHI BAR 203 S. School Street #A Lodi, (209) 366-0539 www.shangrilaasianbistro.com

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and mysterious as it is delicious. From crowd-pleasing Chinese and Korean to spicy Thai, from the tang of Vietnamese fish sauce to the fresh raw fish of Japanese, the San Joaquin area boasts a range of Asian cuisine as expansive and diverse as the continent itself (well, almost).

Over in Lodi, some wonderful things are happening in the area of Japanese food (and some Chinese, too). Shangri La Asian Bistro has earned a reputation for the quality of the sushi and sashimi from their sushi bar as well as the extensive array of cooked Chinese and Japanese cuisine. At first, it may seem like too much of a good thing. But having both in one place makes it perfect for those times when you and your date just can’t

seem to agree. So you can have sushi—like the spicy and saucy Volcano Roll (with spicy tuna, snow crab, and cucumber topped with murago, sake, jalapeno, massago, spicy sauce, and garlic mayo)—while your dining companion can enjoy Hong Kong Pan Fried Noodles (with chicken, beef, and shrimp tossed with vegetables over crispy noodles) and a sweet and savory side of Honey Walnut Prawns with orbs of honeydew.

SAN JOAQUIN MAGAZINE

FEBRUARY 2013

Korean

Qâ&#x20AC;&#x2122;S KOREAN BBQ

222 N. Eldorado Street, Ste. J Stockton, (209) 466-9292 At first glance, the most obvious thing that sets Korean cuisine apart is its presentation. By the end of a typical Korean meal, the table is covered with numerous little bowls and plates. The name of the game is variety, to try a little bit of everything. This is accomplished by the vast array of banchan (appetizers/side dishes), such as kimchi (spicy fermented cabbage), jeon (savory pancakes), mung beans, and any number of marinated, pickled, stir-fried, and/or steamed meats or vegetables. The banchan is followed by larger bowls of soup, and noodle and rice-based dishes. Korean is certainly not overrepresented in the San Joaquin area (at least, not yet), but Qâ&#x20AC;&#x2122;s Korean BBQ in Stockton makes up for the shortage of Korean restaurants with a decidedly abundant menu. They are especially well known for their pants-tightening all-you-can-eat Korean barbecue/open grill and dolsot bibimbap, a large bowl of rice topped with a variety of vegetables, marinated beef, and a fried egg.

Vietnamese SAIGON GRILL 5 West Elm Street Lodi, (209) 368-5152

Arguably the healthiest type of Asian cuisine, Vietnamese dishes rely primarily on the use of rice, fresh vegetables, flavorful herbs and seasonings (such as lemongrass, ginger and mint), and stir-fried, steamed or flame-broiled preparations. Vietnamese cuisine is distinguished further by the flavors of fish sauce (nuoc nam), shrimp paste, peanut, and soy sauces. Bahn trang wrappers (edible rice paper) are often used to combine meats and/or vegetables together, with the finished wraps then dipped into any of the aforementioned sauces. A popular street dish, Pho (clear broth with rice noodles, herbs and meat) has become a specialty of many Vietnamese restaurants, including Saigon Grill in Lodi. Opened seven years ago by Lee and Michael Chau, Saigon Grill really sets itself apart with its array of flamebroiled meats and seafood. A good crash course in all the goodness of Vietnamese is their Bun Thit Nuong Tom Cha Gio, which is flame-broiled pork, shrimp, and vegetables on bun (noodles) with a side of egg rolls. www.sanjoaquinmagazine.com

SAN JOAQUIN MAGAZINE

Thai

TRACY THAI RESTAURANT 1035 Central Ave. Tracy, (209) 833-9703

Family owned and operated since it opened in 2006, Tracy Thai credits its success to a lovely and comfortable dining room and their authentic preparation of Thai cuisine. Thai food has a distinctive range of sweet and spicy flavors, often at the same time, due primarily to ingredients like spicy curries, coconut milk, nuts, fresh vegetables, and herbs like sweet basil and lemongrass. In order to ensure authentic Thai flavor, the freshness of these ingredients is absolutely essential. This requires daily preparation of all the sauces and dressings used in signature Thai dishes like Pad Thai (pan-fried noodles with egg, bean sprouts, and ground peanuts), the Yum Seafood Salad (seafood, onions, mint, and lemongrass in a spicy lime dressing) or the Choo Chee Salmon (a chefâ&#x20AC;&#x2122;s special, with broccoli and asparagus in a red curry). And youâ&#x20AC;&#x2122;ll want to save room for dessert, with things like glistening sticky rice with mango on the menu.

SAN JOAQUIN MAGAZINE

FEBRUARY 2013

Chinese

PEKING RESTAURANT

7555 Pacific Ave. #115, Stockton (209) 957-0617,, pekingstockton.com Peking Restaurant is a Stockton institution, founded in 1979 by Bill Chu and run today by his son, William Chu. Peking Restaurant has met such long-lasting success by preparing foods that strike the ideal balance between traditional Chinese food and American palettes. To that end, they offer cuisine that hails from just about every region in China. From the north, Mandarin and Peking styles tend to be the “friendlier” varieties of Chinese food, with fairly mild spices, fresh vegetables and meats. They often blend sweet with sour, smooth with crisp. (Think sweet and sour pork or hot and sour soup.) From western China, Hunan and Szechuan dishes are spicier, relying heavily on chili or Sichuan peppers, garlic, and ginger for strongly flavored dishes. The Szechuan style influences the signature Prawns ala Peking, with shrimp that’s stir-fried with garlic, onions, ginger, and tomato sauce.

Japanese

MIKASA JAPANESE BISTRO

15138 Harlan Road, Lathrop (209) 858-1818, mikasasushilathrop.com Japanese cuisine uses raw fish to delicious, and often quite gorgeous, effect. When combined with rice (and rolled together with seaweed, vegetables, etcetera), it’s sushi. Otherwise, it’s sashimi. Harry Yu, owner Mikasa Japanese Bistro, has made it his life’s work to wield fresh tuna, salmon, octopus, and sea urchin, and turn them all into delightfully and delectably creative concoctions. There’s the architectural DCS Roll, with tempura shrimp, spicy tuna, fried scallops, and crab salad protected by a roof of tempura asparagus, or the Hawaiian Poki Tuna appetizer, a sculptural pile of cubed tuna, avocado, cucumber, and walnuts set on a bed of cucumber and tomato and drizzled with ponzu and chili sauces. For those avoiding rice, the Cucumber Sashimi Roll uses thinly sliced cucumber instead of seaweed and rice to hold together the salmon, ahi and super-white tuna within. www.sanjoaquinmagazine.com

SAN JOAQUIN MAGAZINE

chefs & restaura nteurs

chefs &

restauranteurs A SPECIAL ADVERTISING SECTION

When it comes to great food and restaurants, San Joaquin can certainly hold its own. In the past five years alone, we’ve seen an emergence of top-notch, brand-new restaurants modeled after those of the big cities, both in cusine and atmosphere. But the real standouts are the restaurants that have been here for forty years and are still serving some of the best cuisine around, while also molding and shaping with the times, using fresh, local produce whenever possible. We feel lucky to be able to enjoy these San Joaquin chefs and restaurants in our own backyard—so dig in and enjoy!

SAN JOAQUIN MAGAZINE

Ernie's Food & Spirits

1351 N. Main St., Manteca (209) 239-3351, www.erniesfoodandspirits.com

Executive Chef Michael Midgley Michael Midgley began cooking at the age of 14 at a Stockton Country Club and never looked back. Michael attended the California Culinary Academy in San Francisco and was a “TOP CHEF” Season Two Contestant. Michael also cooked in kitchens up and down the west coast and Lake Tahoe. Chef Mike, as he is affectionately known, has created an exceptional menu at EFS. Appetizers such as “Vegan Wings” and the Ahi Napolean lead the menu, followed by entrees such as the Double Cut Pork Chop and a 14 oz. Rib Eye Steak. But don’t just come hungry, come thirsty too! EFS has an exceptional scotch and cognac list as well as unique hand crafted cocktails created by the best mixologists in the Central Valley.

Delta Bistro

The Delta Bistro is located in the University Plaza Waterfront Hotel 110 W Fremont St., Stockton, (209) 944-1140 Executive Chef Jeff Stogsdill loves to cook and believes the magic that happens in his kitchen — as he creates his French cuisine with a Southern twist — carries over to the dining room of the Delta Bistro. “I have always felt the best conversations are over the best meals.” Encouraged to follow his passion for cooking 8 years ago by his wife Bonnie, he began his new journey and found a new home in the culinary field. He loves the fact that the Delta Bistro is locally owned and operated and is given carte blanc to buy locally. You must try the 24 hour cooked Prime Rib, “the best on the Delta” every Thursday and our Mimosa Brunch every Sunday. Chef Jeff says Delta Bistro’s eclectic, diverse menu “has everyone in mind when we open our doors and hearts to the public.

FEBRUARY 2013

| special advertising section |

M&J Bistro, A Taste of San Francisco

2515 N Tracy Blvd, Tracy, (209)832-2727 www.mjbistro.net (Grantline Rd @ Tracy Blvd)

Bueno Italiano Cafe

1110 Kettleman Ln. #19 (Upstair in Bella Terra Plaza) Lodi, (209) 369-1446, www.buenoitalianocafe.com “Nobody cooks like this anymore.” Those are the words restaurant owner Sara Randall hears often from the customers who are quickly becoming regulars at Bueno Italiano, a new Italian café on Kettleman Lane in Lodi. Sara owns the salad, sandwich, and pasta café with her daughter Heather and her mother, Barbara Coldani. Customers can dine inside or sit on the terrace, which is filled with purple and pink flowers and a water fountain. Inside, the dining room has been remodeled with a rustic Italian theme, and a wine bar has been added. Black and white photographs from the family’s hometown in Caraglio, Italy hang on the walls. The three generations of women work together to create authentic Italian food that is fresh and offers a comforting heartiness. When it comes to pastas, spaghetti in a meat sauce, lasagna, and penne pesto are favorites. One of the most popular items on the menu is Barbara Coldani’s minestrone soup, served in a large bowl stuffed with vegetables, noodles and beans.

Peking Restaurant

7555 Pacific Avenue, Stockton (209) 957-0617, www.pekingstockton.com William Chu, partner of Peking Restaurant, welcomes you to taste the cuisine of both Shandong and Szechuan province of China. Established in 1979 by his father Bill Chu, the restaurant serves an extensive array of Chinese delicacies sure to please. Customer favorites include Hot Braised Fish (whole rock cod quick fried then braised in a spice-filled sauce), Potstickers (prepared fresh on the premises), Hot and Sour Soup (many swear to it as cold remedy), and Peking Noodle Soup (an assortment of meats and seafood with shredded vegetables in a rich broth). Whether dining in the warm and friendly atmosphere, picking up a quick dinner to go, or having a meal delivered, Peking is committed to making your meal a memorable one. Catering available.

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chef & restaura nteurs

Chef Jason D. Rucker of M&J Bistro is proud to offer one-of-a-kind casual, fine dining in Tracy. Our Seasonal French Basque-California fusion cuisine offers crepes, seafoods, steaks, pastas, chops and more. We strive to bring you a big city dining experience through cuisine, atmosphere and service. We have an all day menu, so join us for lunch or dinner. Enjoy new menu items such as: crab and shrimp stuffed trout, blue shell mussels in garlic wine sausage marinara and our house-made clam chowder. Be sure to save room for our fabulous dessert crepes. We cater and offer our restaurant facility for your private business meetings and special events. Mon-Sat 11:30am-2:30pm 5pm-9pm Sundays Available for private parties. Your Taste of San Francisco right here in Tracy

SAN JOAQUIN MAGAZINE

| special advertising section |

Papapavlo’s

chef & restaura nteurs

501 N. Lincoln Center, Stockton (209) 477-6133, www.papapavlos.com Andy and Jennifer Pappas have been enticing the people of Stockton with their delectable fare for over nineteen years. Creating a restaurant that makes its customers feel like part of the family, the Pappases take pride in remaining upscale with their cuisine, wine list, and atmosphere without sacrificing customer service. Papapavlo’s serves continental cuisine with a slight Mediterranean flair. They specialize in chops, steaks, salads, and pasta dishes, with a small portion of their menu dedicated to Greek recipes passed down through the Pappas family for generations. The restaurant recently changed locations, moving to a large, elegant space in Lincoln Center with an open kitchen so patrons can view their dishes being prepared.

Outback Steakhouse

1243 West March Ln, Stockton (209) 954-9615, www.outback.com Outback Steakhouse is already one of the most popular chain restaurants in the country, but entrepreneur Maurice Blankenship and restaurant manager Ken Haley have put their own spin and flair on the Stockton location. Ever since taking over the restaurant in August 2009, Maurice and Ken have been making improvements to the facility to become “environmentally-friendly,” making repairs with only “green” products. Also, it is the only Outback Steakhouse in San Joaquin that offers a lunch menu and happy hour Monday-Friday from 11:30 a.m. They are both very involved with the community and offer the “Downunder (Kitchen) Tour” to local schools K-3. Last year, Stockton Outback Steakhouse raised enough money to donate over 18,000 pencils to Stockton Unified School District.

Royce Farms BBQ

10880 N. Highway 99, Stockton (209) 931-8333, www.roycefarmsbbq.com Royce Farms BBQ originated in 1939 when Warren and Sylvia Royce began farming several locations in the Delta, raising sugar beets, corn, and later on, potatoes. In 1989, Warren and Sylvia's youngest son, Sandy, and his son, Dave, began farming everything they needed for their own fruit stand and the Farmer's Market. Soon they added a car "Cruise-In" and barbecue every Friday evening at the farm stand. The BBQ was so popular they began catering and serving it all over California. Fifteen years ago they finally opened Royce Farms BBQ, serving all their specialties including: tri-tip, ribs, chicken and pulled pork, and hosting car shows 1st & 3rd Friday of the month. Come visit this family-run restaurant where good food is supreme, and our ultimate goal is to have you leaving satisfied, and looking forward to returning soon. Royce Farms BBQ is open Monday-Friday 10 a.m.-9 p.m. Saturday 9 a.m-9 p.m. (Saturday’s breakfast served from 9a.m.-2p.m.)

SAN JOAQUIN MAGAZINE

FEBRUARY 2013

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Bud’s Seafood

314 Lincoln Center, Stockton (209) 956-0270, www.budsseafood.com

Bud’s offers a full-service bar, patio dining, and a banquet room available for up to forty guests. Bud’s takes pride in catering for special events such as weddings, office luncheons, company picnics, and birthday parties. Bud’s tow-behind barbeque allows for on-site grilling. Bud’s catering is delicious, and as simple and fresh, light or heavy as your needs may wish!

Gourmet Bread Bowl & DELI 153 Lakewood Mall, Lodi (Located on Ham Lane) (209) 369 – BOWL

Monday – Friday 10:30 am – 9:30 pm Saturday 11:00 am – 9:30 pm Sunday 11:00 am – 8:00 pm

With their goal to bring delicious and healthy food in a clean environment, owners Karen and Ben decided to open Gourmet Bread Bowl & DELI in the quaint town of Lodi. Their menu boasts a large array of fresh chopped salads, chicken wings, and more than 25 sandwiches. Only the finest and freshest ingredients are used. Meats, cheeses, and vegetables are sliced fresh daily, soups are prepared from scratch several times per day, and they use only freshly baked breads. Sanitation is as important to them as the quality of their food; therefore, the staff always uses food safety gloves when handling food. Not only do they serve customers on site, they also cater for any occasion such as office luncheons, reunions, birthday parties, and weddings. Their comfortable atmosphere, savory food, and warm customer service will surely make your dining experience enjoyable.

Crush Kitchen

115 S. School St., Lodi (209) 369-5400, www.crushkitchen.com The Executive Culinary Team at Crush Kitchen + Bar stands behind their farm to fork philosophy, whether it be in their hand pulled mozzarella, their seasonally changing menus or their weekly specials that are always a treat. It is no wonder Crush was named “Best Place to Stock Up” by Sunset Magazine and has also been awarded “Best of San Joaquin Magazine”! The passion and love can be tasted and felt the moment you walk in the door. Crush treats everyone as a family guest and has made its mark on the Central Valley food scene as well as introduced extensive wine list including many local and European selections for patrons to enjoy with their meal. Stop by and see what everyone is raving about!

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chef & restaura nteurs

Bud and Matt Milsaps have owned and operated Bud’s Seafood Grill since 1993. Bud’s food can best be described as “simple and fresh.” Voted “Best Seafood Restaurant “ in San Joaquin County every year since 1994, Bud’s provides the ideal seafood dining experience with an extensive menu of fresh seafood, and a variety of beef and chicken entrees, as well as delicious salads and fresh homemade desserts. Every Sunday Bud’s offers a scrumptious brunch served from 10am-2pm.

SAN JOAQUIN MAGAZINE

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Angelina’s Spaghetti House

chef & restaura nteurs

1563 E. Fremont St., Stockton (209) 948-6609, www.angelinas.com

SAN JOAQUIN MAGAZINE

Now in its 37th year, this favorite Stockton Italian restaurant specializes in Genovese-style cuisine from recipes that have been in the family for generations. Their exceptional gravy was adapted to restaurant proportions by Angelina herself, who came over from Italy in 1913. Their house-made ravioli are made by a custom-made ravioli machine, and their famous pesto is made with sweet basil grown specifically for the restaurant. Angelina’s boasts a large, warm inviting bar, perfect for gathering with family and friends. Growing every year is their catering department. You can find them everywhere, from small affairs to the largest and most grand events.

Rosewood Bar & Grill

28 S. School St., Lodi (209) 369-0470, www.rosewoodbarandgrill.com Rosewood Bar and Grill is where you will find the Chef who holds the title of “Best Fine Dining in Lodi” for the last five years, and he is not about to give it away. Chef Iradh was born in Mexicali, Baja California and was raised to use fresh Produce and Proteins from the area. (The Mexicali Valley is one of the largest and most fertile valleys in Mexico, sourcing over 50 different crops.) Iradh has spent years training with awardwinning Chefs as far East as Maryland and as far West as the 27th floor of the Casino Morongo. Come into Rosewood and taste the freshness the local valley has to offer. Now open for lunch from 10am -2pm Friday and Saturday with a champagne brunch on Sundays.

Mikasa Japanese Bistro

15138 Harlan Rd., Lathrop (209) 858-1818, www.mikasasushilathrop.com Locals and sushi aficionados alike are impressed with the flavors and freshness of owner and chef Harry Yu’s sushi creations, not to mention the beauty with which they are presented. The dining room here is airy and casual, in addition to a sushi bar where patrons can watch their culinary creations being put together. Offerings from the kitchen include sushi, sashimi, tempura, noodles, soups, sukiyaki, and more, but be sure to try the chef’s hamachi jalapeno or Hawaiian tuna poki for a real treat. For fresh, fulfilling, Japanese cuisine, Mikasa has set the standard in San Joaquin. Try one of Mikasa’s many sake selections to accompany your meal.

FEBRUARY 2013

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The Woodbridge Crossing

Chef Rafael Valazquez 18939 N. Lower Sacramento Rd., Woodbridge (209) 366-1800, WoodbridgeCrossing.net

Towne House Restaurant at Wine & Roses

2505 W. Turner Rd., Lodi (209) 371-6160, www.loditownehouse.com

The Towne House Restaurant, newly named, at Wine & Roses is a legacy to the country farm it once was. Magnificent trees and gardens remain the heart of the resort and embody the essence and authenticity of our heritage. “The Towne Corner”, as the land was once referred to as a homage to the original owners, Burt and Alice Towne, was a gathering place for friends and the community to enjoy the gracious hospitality provided here. Continuing the Towne’s legacy has remained a forefront passion of the owners Russ & Kathryn Munson and the culinary team. The Towne House Restaurant delivers an exceptional, intimate dining experience and offers cozy evenings in the lounge where music is at the center with Kim and friends. We believe dining should be fun with freshness and surprises in the menu, and warmth and knowledge in the dining room service. We look forward to inspiring the joys of food and sharing our passion with you!

TASTE THE BEST

RESTAURANTS of SAN JOAQUIN

chef & restaura nteurs

The Woodbridge Crossing, formerly known as the Old Feed and Fuel, has an amazing history and has evolved through 3 owners and a name change in the past 30 years. Now proprietor Steven Ding has reassembled the historic kitchen that prides itself on cooking plates to order with fresh ingredients and outstanding food. Chef Lupe is famous for his fresh homemade soups made every day and his amazing Sunday brunches. Chef Rafael Valazquez started working at the Woodbridge Feed and Fuel over 30 years ago under the watchful eye of Chef Lupe, who is also there today. The menu has changed over the years including the addition of fabulous baby back ribs, meatloaf sliders, and oriental chicken salad. Calamari, prime rib, mouth-watering steaks, and seafood still remain at the heart of this eatery. Special events and banquet manager Maureen Laird is also redesigning the dessert menu including the addition of an Ice Cream Sunday bar. Starting an expansion phase, The Crossing now has banquet facilities unique to every event, including a new outdoor patio Garden. After a great dining experience, stick around for the live music on Friday and Saturday nights.

To be included in our special dining section or chef & restauranteurs sections please contact San Joaquin Magazine at 209.833.9989

www.sanjoaquinmagazine.com

SAN JOAQUIN MAGAZINE

getaway ‫ا‬

10 TRIPS ONE TANK

10TRIPS ONE BY JENNIFER THORNTON

TANK Why pack for the long haul when you can travel the short road? Here are ten ways to hit the road without breaking the bank.

ONE: SONOMA

PHOTO: 5TH STREE FARMS - SONOMA

SAN JOAQUIN MAGAZINE

In the Wine Country, the spas are hopping, the olive is surging, and the culinary scene is steaming ahead. Steeped in epicurean culture is Sonoma (sonoma.com), an earthier outpost than neighboring Napa. While all enclaves in this bucolic provenance boast blue-chip cellars and scores of tourists, Sonoma is the most approachable—here, not knowing Chardonnay from Pinot Noir will raise eyebrows but won’t cause public outcry. Harnessing the hamlet’s uniqueness is Ramekins Culinary School and Inn (ramekins.com), which offers a variety of bespoke culinary experiences to visiting foodies and demos from star chefs. Cloaked in an OldWorld façade and located just a few blocks down from Sonoma’s downtown square, Ramekins also seeds its own sustainable garden, 5th Street Farms. Its owners, meanwhile, run ritzy treasure-trove Chateau Sonoma (chateausonoma.com), which teems with lovely French antiques.

FEBRUARY 2013

PHOTO: POINT REYES

TWO: POINT REYES

When the beach beckons, head to Point Reyes Station (pointreyes.org), along majestic Highway 1. Completing the town’s Americana edifice are lovely small inns and sunny cottages, plus adorable momand-pop shops and eats from the likes of Cowgirl Creamery. But the real showstopper in these parts is the Point Reyes Lighthouse, with its five billion stairs leading the way (not that many, but on a blustery day, it’s a haul). Billed as the windiest place on earth, this iconic landmark, perched at the westernmost point of Point Reyes National Seashore, is truly a sight, as are Tule elk, viewable via a hike up to Tomales Point Trail.

THREE: NEVADA CITY

A trip to this Gold Rush holdover turned hippie haven reveals a rich history, exhibited everywhere from the sidewalks to the Nevada County Historical Society Museum, housed in the town’s original 1861 firehouse. Nodding modern is diverse dining—from sample supper club-inspired fare at Cirino’s to piping hot lattes at boho-mod Café Mekka—live entertainment and activities galore. Recreationally, Nevada City (gonevadacounty.com) takes advantage of its standing as the porthole to Tahoe National Forest, providing great camping, hiking, fishing, and picnicking. If it’s attractions you’re after, glimpse California’s gilded age at Empire Mine State Historic Park, or come back during the holidays, when the town morphs into a Dickensian dream for the annual Victorian Christmas, a boon of yuletide cheer.

PHOTO: RAMEKINS- SONOMA

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getaway ‫ا‬

10 TRIPS ONE TANK

PHOTO: TRUCKEE

FOUR: TRUCKEE

PHOTO: SACRAMENTO

PHOTO: SONOMA

SIX: SACRAMENTO

Just over Donner Summit, Truckee (truckee.com) is a hot-spot stop for Lake Tahoe travelers. A gateway town, Truckee’s meticulously preserved main street benefits from tourism-funded coffers, despite a constant influx of slope-goers and lake lovers. An ideal stop for old-timey finds, Truckee incarcerates a slew of relics at the Old Jail and screens an engaging film of the ill-fated Donner Party at the Emigrant Trail Museum. And, when the ice thaws, Donner Lake emerges as less crowded than its more touted counterpart, with West End Beach offering a snack shack and roped-off swim area.

Cali’s capital city is enjoying something of resurgence thanks to its revitalized Midtown (exploremidtown.org)—an SF-knockoff of boutiques, restaurants, art galleries, wine bars, and iconic hangouts. Come up for Second Saturday, featuring gallery hops, wine stops, and live performances. And, further downtown, the fully facelifted Crocker Art Museum displays world-class exhibits like the soon-to-close American Chronicles: The Art of Norman Rockwell. The museum also hosts an array of family events year-round.

FIVE: BENICIA

Just over an hour from Stockton, Angel’s Camp (angelscamp.com)—“Home of the Jumping Frog,” immortalized in a short story by Mark Twain—has a fun walk of fame dedicated to its headlining event, plus a downtown rife with cutesy shops and aesthetic flourishes recalling its mining colony heyday (hence the town’s extensive tunnel system). Lingering just outside the town is the New Melones Lake reservoir for water sports and fishing, and Moaning Caverns, where deep treks into magnificent chambers will leave the weak-kneed breathless.

Blame lackluster outskirts for its long-overlooked status, but scenic Benicia (visitbenicia.org) oozes quaint seaside character and boasts a bona fide waterfront. Beyond its lovely walkable downtown dotted with unique shops and water-view eateries (swing by the Union Hotel for sidewalk sips and Sailor Jack’s for clam chowder), the town’s beautiful bayside backdrop features a Waterfront Promenade, not to mention a bustling arts scene—scads of artists maintain studios at The Arsenal, a collection of former military buildings. Outdoorsy types, meanwhile, seek refuge at the Benicia State Recreation Area.

PHOTO: SACRAMENTO CROCKER ART MUSEUM

SAN JOAQUIN MAGAZINE

SEVEN: ANGEL’S CAMP

PHOTO: RAMEKINS- SONOMA

EIGHT: SUTTER CREEK

Names like Drytown Cellars and Sobon Estate haven give rustic-chic Amador County (touramador. com) a boost in visibility and viticulture. But its historic throwback hubs like Volcano and Plymouth deserve buzz too. Best of all is Sutter Creek, home to amazing antiquing (source fairly-priced curios at retro hive The Antique Gardener), sweet treats (the old-fashioned Sutter Creek Ice Cream Emporium delights) and, just up the road, a sight to see in Daffodil Hill, where, mid-March to mid-April, thousands of sunny blooms burst with color. Another detour lurking just three miles outside Sutter Creek is pintsized Amador City, where you can bag fresh-baked goodness from Andrae’s Bakery for the ride home.

NINE: YOSEMITE NATIONAL PARK

Throngs of gawkers marvel at the wonder of California’s star attraction, just a few hours away. Camping options abound (reserve a spot well in advance), making a stay here ridiculously affordable for what you get in exchange—magnificent granite peaks, lush meadows, towering waterfalls, gushing rivers, and an extensive trail leading to dizzying points of view. Top billing goes to hiking, but skip the packed passes of popular Vernal Falls and Yosemite Falls for a heart-pounding, far-lesscrowded trek up Four Mile Trail to Glacier Point. Go early and watch the morning light cast its glow

PHOTO: TRUCKEE

FEBRUARY 2013

PHOTO: YOSEMITE FALLS

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SAN JOAQUIN MAGAZINE

over the entire valley before the buses pull in. Summer is peak season in Yosemite (nps.gov/yose), but the park is prettiest in spring (waterfalls are fullest in May). Hotel types pay handsomely to stay at the marquee Ahwahnee Hotel, but spring for Sunday brunch and save your money for an overnight at the whitewashed, Victorian-era Wawona Hotel, south of the valley. When in doubt, pitch a tent at picturesque Tuolumne Meadows. Here, picnic-perfect lakes, fields of wildflowers, and craggy peaks dazzle. Plus, you’ll get a break from the valley’s high temps and heavy traffic.

TEN: BIG SUR

One of the most splendid spots to see in all of California doesn’t cost a dime (except for gas—but don’t gas up here!). Astounding Big Sur (bigsurcalifornia.org), one hundred miles of jaw-dropping coastline along Highway 1, boasts an abundance of incubated nature—think red-wooded trails and craggy cliff-tops—mingling with an assortment of woodsy cabins, world-class spas, frills-free campgrounds, and an anything goes vibe. On foot, make the quarter-mile trek to the 80-foot high cascade McWay Falls (three miles north of Julia Pfeiffer Burns State Park), hit historic Nepenthe Restaurant for a legendary Ambrosia burger, and shift through the mishmash of bohemia at the Henry Miller Memorial Library, which pays curious tribute to its controversial literary namesake. Higher-end art galleries are also here, but they’re a poor substitute for the view outside. Though it’s not necessary to drive all hundred miles (ten is just as beautiful), do drop by Point Sur Lightstation for a tour. PHOTOS: BIG SUR

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FEBRUARY 2013

We Mean Business

Fisher Family with Oak Valley’s Kristine Griesheimer, AVP Ripon Branch Manager, 209.758.8034 and Peter Brown, VP Commercial Loan Officer, 209.844.7522

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home trends ‫ﺍ‬

OPTIONS FOR THE HOME

Paradise Designs BY JESSICA CLARE

Spring is right around the corner, which means it’s time to start planning that big landscaping project or home remodel you’ve been thinking about all winter. Whether you’re looking to revamp your home inside, outside, or both, the friendly staff at Paradise Designs is ready to help with any transformation. For the past twenty-five years, Paradise Designs has built a proud reputation for the quality of their work, leaving customers impressed by their dedication, attention to detail, and top-notch design. “We work very hard to meet and exceed our customers’ expectations,” says owner Larry Diggs. Considering the range of services they offer, this is no small feat—Paradise Designs lists landscaping, renovations, and even interior design among their skills, and their combination of indoor and outdoor work means that the design can be seamlessly incorporated

whole

and a comprehensive quote broken down

property. “We can set up the project so the

throughout

the

item-by-item lets customers know exactly

interior and exterior have that same beauty

where their money will go and gives them

and ambiance throughout,” Diggs says. They

a chance to adjust or eliminate any budget-

also tackle big-time jobs, like designing and

busting features. Those tackling big-time

building custom homes from the ground up

overhauls can also choose to break the

and building the pool your kids have been

project into phases, and space the work

clamoring for, and helping out homeowners

out over the span of a few years to suit

faced with the unfortunate task of fixing

their practical and financial needs. “When

botched remodeling jobs. Anyone looking

we finish a project, we want them to say it

to simplify their project and work with only

was worth every penny.” No matter what

one company will find everything they

the project, Paradise Designs has the skills

need—from home and landscape design

and solutions you’re looking for.

to construction to furnishings—under one roof. In short, Paradise does it all. When mapping any project, indoors or out, the process begins with a lengthy discussion about their clients’ desires. “We work really hard to understand what the customer’s thinking, what their expectations are,” Diggs explains. From

FOR MORE INFORMATION: Paradise Designs of California (209) 481-5636 www.pdofca.com

there, designs are drawn up and gone over so any adjustments can be made,

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food&wine DINING REVIEWS WINE

ALLSPICE:

In the Spotlight:

Spice Up Your Life BY KATY BERRY

Spices are pieces of root, bark, seeds, or other parts of a plant that have been dried and are used to flavor food. All around the world, they are an integral part of cooking. But in America, the use of spices is not as emphasized, and we’re missing out. Part of the problem is that we just don’t know what the heck half of them are for. Luckily, we tracked down local food historian, Ken Albala, to give us the skinny on spices: where they come from, what they taste good on, and how you can make the most of them. So get in your kitchen, pull out that spice rack, and start experimenting.

>> www.sanjoaquinmagazine.com

“Contrary to popular belief, allspice is not a mixture of spices, but just one,” says Albala. It looks like a peppercorn and is actually the dried unripe fruit of the pimenta dioica tree. Allspice is grown in the Caribbean and Jamaica and is a bit spicy, warm, and aromatic. This interesting seasoning works beautifully with savory dishes, and Albala suggests using it with recipes like Jamaican jerk chicken and BBQ sauce. People also tend to put it in autumn desserts like pumpkin pie.

BAY LEAVES:

Bay leaves come from the laurel tree. In California, we have some species of laurel trees, but don’t try to put these leaves in your food. The bay leaves we enjoy actually come from Turkey. Bay leaves have a sharp and somewhat bitter flavor, and are best used in tomato sauces. Albala suggests throwing a leaf into your sauce to simmer, or tying it in a bouquet with thyme and parsley. You’ll be able to smell its fragrant aroma throughout the kitchen.

SAN JOAQUIN MAGAZINE

food&wine ‫ا‬ CAYENNE PEPPER:

SPICE UP YOUR LIFE

Cayenne is made from the dry ground-up pod of a chili pepper. “This spice is extremely popular around the world because it’s inexpensive and easy to grow,” says Albala. It has a nice spicy heat, and though commonly associated with Mexican cooking, it’s also widely used in Thailand, India, Turkey, Southern Italy, and Spain. Cayenne pepper is best on spicy dishes, but can also be used to add color to food, thanks to its lovely red hue. If you like cayenne, Albala suggests trying other types of chili based spices, like paprika, which is slightly sweeter and milder, and comes from a specific chili grown in Hungary.

CLOVES:

Cloves have an assertive flavor and despite once being revered as an important ingredient, they are rarely used today, save for the occasional pumpkin pie. In their height of popularity, during the Middle Ages, cloves were not only used for food, but also as medicine. If you put a clove in your mouth and leave it there for a while, it will numb your gums and tongue. Flavorwise, cloves add a uniquely aromatic warmth and sweetness to dishes, and taste especially good in rich stews. For those who make their own stock, Albala suggests sticking a few cloves in an onion to add flavor.

CUMIN:

Cumin is closely related to the caraway seed and is similar to mustard in that it’s inexpensive and easy to find. It was introduced by the Spanish and is popular in Middle Eastern cooking, though Americans tend to associate it with Mexican food. Its distinctive flavor is slightly bitter, smoky, and some even describe it as sweaty. “It’s great for balancing the heat in spicy food and definitely belongs in a pot of chili,” says Albala. You can also experiment with it by mixing it with other spices and herbs and roasting it on meat.

CINNAMON:

Did you know that the ‘cinnamon’ you purchase at the grocery store isn’t really cinnamon at all? It’s a spice called cassia. Though it tastes similar to cinnamon, it is less expensive, darker in color, and has a more intense flavor. “Americans tend to prefer the stronger flavor of cassia,” says Albala. Real cinnamon is light brown, easy to break, and has a papery texture. If you want to try real cinnamon, it can often be found in Mexican markets. Most people associate it with sweet desserts, but it’s also delicious in savory dishes. Countries like Morocco and India often use cinnamon in their cooking. Try pairing it with curry dishes or combining it with other spices like cumin.

NUTMEG:

Nutmeg is from Indonesia, though it also grows in the Caribbean. It is another spice that once had a prominent place in cooking but has become less popular over the centuries. Like many other spices, nutmeg is associated with sweet holiday dishes like pumpkin pie, and is known as a popular garnish for eggnog, but that doesn’t mean it can’t be used in savory dishes. Try adding a hint of nutmeg to gravy, or a ham glaze. FUN FACT:

Believe it or not, eating a whole nutmeg can cause intense hallucinations. Not to worry though, a little in your gravy won’t do any harm.

SAN JOAQUIN MAGAZINE

GINGER:

Ginger comes from Asia and is sometimes referred to as ‘the hand’ because of its odd shape. “When using ginger, fresh is always preferred,” advises Albala. It should be peeled and grated. Fresh ginger is usually white in color, though there is also green ginger which can be sliced into chunks and thrown into a dish. Ginger is a staple of Asian cooking and tastes delicious in stir-fries. Combined, ginger, soy, and garlic are very common flavors in Asian dishes. Ginger is hot in the mouth and has a pungent taste, but its burn doesn’t last the way a spicy chili’s does, nor is it volatile like horseradish or wasabi. It’s in a league of its own, which is perhaps why so many people enjoy it.

DRY MUSTARD:

Mustard plants can be seen growing in vineyards during the winter because they help keep the soil healthy. It is an extremely common plant, and the very same used to make the bottle of mustard in your fridge. In fact, you can use dry mustard to make your own condiment by mixing it with water, wine or vinegar, salt, and other flavorings. The longer it sits with the water, the spicier it gets. Experiment by combining it with other spices and using it as a dry rub. Or put it under the skin of a chicken with paprika, salt and pepper.

FEBRUARY 2013

TRUST YOUR NEXT EVENT’S CATERING TO THE

RESTAURANT VOTED “BEST SEAFOOD RESTAURANT” FUN FACT:

Despite being grown year after year, spices are only sold on a supply and demand basis. For this reason, the spices you see in the grocery store may already be well over a year old. To get the most out of spices, you should buy them fresh. To enhance their flavor even more, toast them slightly on a dry skillet to bring out their aromatic oils, and then grind them in a spice mill or a mortar. PEPPER:

Perhaps the most important spice of them all, pepper is a major ingredient in every culture. Pepper was once worth its weight in gold, though today it is common and can be grown in any tropical climate. There are different types of pepper: black, white, and green. All three types come from the same exact plant. The pepper plant is a flowering vine, and its fruits are called peppercorns. Green pepper is simply made from immature peppercorns and can be found pickled, similarly to capers. Albala suggests sautéing them in butter and eating them with a steak.

FUN FACT:

se af ood •

e grill

•

Come join us for our

WINE WEDNESDAYS $10 off ANY bottle of wine! (House Wine Not Included)

Roy’s Seasonings

roysseasonings.com

Serving Lunch & Dinner 7 Days a Week Early Dinner Specials 4-6pm Sun-Thurs Join Us for our Scrumptious Sunday Brunch! Reservations of any size accepted

CATERING

Weddings, company picnics, birthdays, holiday gatherings... Bud’s offers a variety of catering options to suit your needs-regardless of the size of your party. We can even bring a barbeque for on-site grilling!

Come in for a taste of Bud’s Beef Tenderloin Medallions GOLD WINNER

BEST

Want an easier way to try spice combinations? Roy Campbell of Murphys began playing with spices when his wife broke her foot, leaving him in charge of cooking dinner. Looking to have a few pre-mixed seasonings ready to go, Roy headed to the grocery store only to find that many of the seasonings contained preservatives and additives. From there, Roy’s Seasonings was born. Today Roy’s has seven seasonings to offer, including their most popular blend: The Woodsman, a earthy mix of juniper berry, garlic, ginger, fennel, sage, cumin, savory, rosemary, and fruit powder for a touch of sweetness. FOR MORE INFORMATION:

www.sanjoaquinmagazine.com

Bud’s

20 11

During the middle ages, spices like cinnamon, cloves, and nutmeg were extremely expensive, and using them in food was a sign of wealth. In the 16th century, families would use these spices in generous quantities on everything, especially cinnamon and sugar. It was comparable to how we use salt and pepper today. This went on until the 17th century when a direct route to Asia was established, causing supply to increase and prices to drop. At that point, flaunting one’s spice cabinet became less impressive.

White pepper is the same as black pepper except the seed coat has been removed and the pepper has been bleached white. It does not have a particularly good flavor and most people use it simply so they don’t have black specks on their food. If you want to try other more exotic types of pepper, consider the long pepper, which is commonly found in Indian groceries. Or Szechuan peppercorns, originally from Thailand and Nepal, which are unusual for their combination of spiciness and slight numbing sensation.

-San Joaquin Magazine

SAN IN JOAQU Z I N E M A G A

Call Bud or Matt for more information at 209.956.0270 314 Lincoln Center • 956-0270 • www.BudsSeafood.com

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wine ‫ا‬

WINE PICKS

Local Lodi This month's picks from the Lodi Wine and Visitor Center

One of Lodi’s most coveted Zinfandels over the past dozen years has come from a ten acre vineyard owned and meticulously farmed by Craig Rous. Rous Vineyard is located in the heart of the “east-side” of Lodi’s Mokelumne River AVA—a level pocket of some thirty feet of porous sandy loam soil, built up by millennia of overflow from this major waterway, pushing down from the Sierra Nevadas. Mr. Rous himself holds down a day job as Director of Operations at the Kautz family’s giant production Bear Creek Winery. This, says Tim Holdener, the winemaker/owner of Macchia wines, is also one of the reasons why Rous Vineyard is so special. “It makes a difference when the grower is a winemaker himself— every vine and every grape grown by Rous is absolute perfection, in perfect proportion... exactly the way a winegrower, not so much a grape grower, would prefer.” The Kautz family also owns the Ironstone Vineyards winery (located in the Sierra Foothills of Calaveras), which began bottling Lodi appellation Zinfandels from Rous Vineyard in 1999. Shortly thereafter, Macchia began producing equally acclaimed Rous Vineyard designated wines, appropriately called Luxurious. Both Holdener and Ironstone winemaker Steve Millier single out Rous Vineyard Zinfandel, among all the other Zinfandels they produce, for its distinctive, flowery, violet-like character. “Rous is a very old (planted in 1909), low yielding vineyard that always seems to produce impeccably balanced wines,” says Holdener. “It’s never a jammy fruit bomb—always extremely concentrated, yet very refined.” Holdener adds, “This is the profile of the area, because the sandy soil is especially deep in this part of Lodi.” Mr. Rous elaborates, telling us that “the vineyard has the classic ‘beach sand’ of east-side Lodi. The roots go very deep, probably because it was dry farmed when it was first planted one hundred years ago—something that was possible to do because the water table was much higher then, before the rivers were dammed up and water was diverted elsewhere (today Rous Vineyard is deficit irrigated with drip hoses). “When I bought the vineyard in 1994 it was being furrow irrigated because it was farmed for White

SAN JOAQUIN MAGAZINE

Rous Zinfandel’s immaculate perfection, with help from St. George BY RANDY CAPAROSO

Exclusive to San Joaquin Magazine

Zinfandel—yields were twice as much as what we farm for today (five and a half tons/acre, as opposed to two to two and a half tons), and it was no problem getting the grapes ripe since you pick for White Zinfandel at around 18.5°, 19.5° Brix (today’s red zin producers shoot for sugar readings closer to 25° Brix).” Mr. Millier tells us, “Rous Vineyard is always one of our first vineyards picked every year. It never has any problem reaching full flavor maturity by 25°, and very rarely with any raisining or other issues. We’re able to produce Zinfandels in the fourteen percent alcohol range—never too big or over-the-top.” In respect to historic significance, Rous Vineyard was probably the first vineyard planted in Lodi on St. George rootstock. This is unique because the majority of Lodi’s pre-1960s Lodi Zinfandel vines were ungrafted—planted on their own rootstocks. Many the ungrafted vineyards are still thriving today because the Mokelumne River region’s sandy soil have kept them pretty much free of phylloxera—the root louse that destroyed most of the vineyards in Europe as well as California during the latter part of the nineteenth century. Although usage of St. George rootstocks has been more prevalent in California vineyards outside of Lodi, many viticulturists and winemakers still consider it the ideal medium for head trained (i.e., non-trellised) Zinfandel, and so it is still the go-to rootstock in Zinfandel vineyards being planted today. Does St. George also contribute directly to the unique, flowery character of Rous grown Zinfandel? If proof is in the pudding, there’s your proof. This past spring, Macchia released its 2010 Luxurious from the Rous Vineyard, and Ironstone came out with a 2009 Reserve under a Centennial label commemorating the vineyard’s hundredth birthday—both wines representative of the phenomenal quality inherent in this venerated vineyard: 2009 Ironstone, Centennial Rous Vineyard Reserve Lodi Zinfandel ($28)—nose of extraordinary intensity, radiant with sweet spice (pepper and clove) and fruit qualities suggesting dried dates, raspberry, and blueberry; the luscious aromas translating into deep, silky flavors on the palate, very supple in the feel, framed by moderated tannin and a medium-full (not heavy, not light) body. 2010 Macchia, Luxurious Rous Vineyard Lodi Zinfandel ($28)—the Macchia style is significantly bigger (over sixteen percent alcohol) and more pedalto-the-metal than Ironstone’s, yet the texture in this bottling is satiny smooth and fleshy with glycerol, gripping the palate with juicy sensations, revved up by the fresh, wild raspberry aromas sweetened by the vineyard’s characteristic floral/violet-like perfume. An exhilarating, heady experience.

Randy Caparoso is the multi-award winning sommelier/restaurateur and longtime wine journalist who also pens the blog for the Lodi Winegrape Commission’s lodiwine.com.

FEBRUARY 2013

Wine Tours & Tastings The Lodi winemaking industry has enjoyed tremendous expansion in the last decade. The land devoted to vineyards has increased from 46,000 acres in 1996 to nearly 100,000 today. Now the region produces more fine wine than Napa and Sonoma combined! The Lodi appellation is proudly blowing away the mists of anonymity that have shrouded local wines, allowing them to bask in the sunshine of worldwide recognition. We invite you to take a short ride and discover Lodi Wine Country for yourself.

• welcome to a new tradition•

Tasting Room Open Thursday - Monday 12:00pm – 5:00pm 9010 E. Harney Lane Lodi, CA 95240 PH 209-365-1900 Love. Laughter. Family. These are the three main ingredients we pour into every bottle of Harney Lane wine.

Lodi Wine and Visitor Center 2545 West Turner Road Lodi, CA 95242 (209) 365-0621 Klinker Brick Winery 15887 N. Alpine Road Lodi, CA 95240 (209) 333-1845 www.klinkerbrickwinery.com Vino100 2467 Naglee Road Tracy, CA 95304 (209) 839-2200 vino100tracy.com Harney Lane Winery 9010 E. Harney Ln. Lodi, CA 95240 (209) 365-1900 harneylane.com Van Ruiten Family 340 W. Highway 12 Lodi, CA 95242 (209) 334-5722 vanruitenwinery.com Lodi Wine Cellars 112 W. Pine Street Lodi, CA 95240 (209) 365.6622 lodiwinecellars.com Lucas Winery 18196 N. Davis Road Lodi, CA 95242 (209) 368-2006 lucaswinery.com

HARNEYLANE.COM

family winery

Tasting Room Open Daily 11:00am-5:00pm 340 West Highway 12 Lodi, CA ph 866-334-5722 fx 209-334-5726

112 West Pine Street • Lodi

209.365.6622

Wed-Thurs: 3pm - 10pm Friday: 3pm - 12am Saturday: 12pm - 12am Sunday: 12pm - 4pm

Woodbridge Uncorked 18911 N. Lower Sacramento Road Woodbridge, CA 95258 (209) 365-7575 woodbridgeuncorked.com St. Jorge Winery 22769 N. Bender Road Acampo, CA, 95220 (209) 365-0202 stjorgewinery.com Macchia Winery 7099 E. Peltier Road Acampo, CA 95220 (209) 333-2600 macchiawines.com www.sanjoaquinmagazine.com

Voted the “Best Tasting Room in San Joaquin County” & “Best Zin in America” wall street journal wine competition

Featured Wineries:

Heritage Oak – McCay Cellars Benson Ferry – Vicarmont

SAN JOAQUIN MAGAZINE

food&wine ‫ا‬

WINERY OF THE MONTH

VINO CULTURE

Harmony Wynelands BY MICHELE BIRD

Perhaps one of the most unique things about the winery is the organ, which was purchased by Bob Hartzell in 1987. San Francisco’s Castro Theatre was originally home to the organ before its removal in 1962. The building now housing the organ appears to be a barn on the exterior, but inside it is actually a studio for the historic instrument. Visiting artists have the opportunity to stay in the studio and the winery tries to bring in musicians locally, according to MacKay. “It has the vibe of an old ranch house,” says MacKay. “We have a very comfortable atmosphere.” In addition, Harmony Wynelands is also a popular wedding venue in Lodi, with its beautiful grounds and outdoor gazebo. Visitors can sample a wide variety of wines ranging from Chardonnay to Rose Table Wine at the tasting room daily, which is located within the organ chambers. “People say we tend to cheer them up,” says MacKay. “Life needs a little more harmony and I try to make it a positive experience.” Harmony Wynelands offers its customers a chance to become members of the wine club. Member benefits include four shipments of a wine per year, special offers, and invitations to exclusive events. If you are searching for a great afternoon full of wine and breathtaking views, make sure you pay a visit to Harmony Wynelands. You are guaranteed to walk away with an unforgettable experience because it’s not everyday you can mix wine, friends, and the music of an organ in one.

Photos Courtesy Harmony Wynelands

Unique in the spelling and the experience it offers customers, Harmony Wynelands is one of the go-to wineries in the Lodi area. Whether you are in search of a wine tasting afternoon or want to have your wedding there, Harmony Wynelands has a variety of options you can choose from. The tasting room at Harmony Wynelands first opened in November 2002 and has been bringing the Lodi community great tasting wine and a relaxing environment ever since. Linda and Bob Hartzell are the owners of this beautiful and lush winery located on East Harney Lane in Lodi. Harmony Wynelands is a first generation family-owned and run business according to Shaun MacKay, who acts as a wine maker alongside consulting winemaker Chad Joseph. “I’m proud it’s a family business,” says MacKay. “It’s a good example of how local folks in the valley can change it up.” Although the tasting room opened back in 2002, the Hartzells have been producing wine and coordinating weddings since the 1990s. Wynelands is a term from South Africa that means vineyards, according to Linda Hartzell. She also mentioned that harmony is in the winery’s name since it is located in Lodi’s Harmony Grove District. “The grounds are beautiful,” says Linda Hartzell. “We have unique wines, you can picnic, and buy wine by the glass.” The winery released a trademark wine called Pipe Dreams back in February 2012. MacKay created Pipe Dreams, which features a Zin berry flavor, and it quickly sold out by November. MacKay mentioned that it would be released again early this year. “We want people to have wine they enjoy and that is locally grown,” says MacKay.

FOR MORE INFORMATION:

Harmony Wynelands 9291 East Harney Lane Lodi, (209) 369-4184 harmonywynelands.com

SAN JOAQUIN MAGAZINE

FEBRUARY 2013

february 9 & 10

2013

join us for van ruiten’s

van ruiten family winery

tasting room open daily

11:00am-5:00pm

‘Best Tasting Room & Winery’ -the records best of san joaquin 2012

340 west highway 12 lodi, ca ph 209-334-5722

www.vrwinery.com

18911 N. Lower Sacramento Rd. (Downtown Woodbridge)

209.365.7575

www.woodbridgeuncorked.com

A luxury Boutique Restaurant & Catering Company “EFS” is open Tuesday through Saturday for Lunch & Dinner from 11a.m. to 11p.m. Join us on Sunday & Monday for appetizers, sandwiches and our full bar. 1351 North Main Street, Manteca, CA 95336 | 209.239.3351 www.erniesfoodandspirits.com

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SAN JOAQUIN MAGAZINE

food&wine ‫ا‬

WHAT'S IN SEASON

BY MICHELE BIRD

TASTE OF THE SEASON

ARTICHOKES Artichokes are a vegetable that can be a jack-of-all-trades. This green (and sometimes purple) vegetable can be used in various ways from medicine to liquor. Artichokes also have an endless number of possibilities in the kitchen and the recipes you can make can’t be counted on just two hands. Whether you are a new chef looking for ways to cook artichokes or are curious about its other uses, artichokes are surprisingly tasty vegetables that can’t just be categorized as an ingredient in your fridge. At first glance, artichokes can be mistaken for a flower due to the round shape and petal-like layers on the exterior. As a globally available crop, artichokes are grown in the United States, Italy, Peru, Argentina, and more. Artichokes are available all year long and peak during the spring and fall months, according to the California Artichoke Advisory Board. Artichokes come in many shapes and colors. Traditionally, artichokes can often be recognized in their classic green color, but artichokes also come in a selection of colors

SAN JOAQUIN MAGAZINE

ranging from purple to red, according to saveur.com. Artichokes are often used in cooking and can be prepared numerous ways.You can braise, fry, microwave, sauté, steam, boil, and roast artichokes. Those are just a handful of techniques you can utilize in the kitchen; it all just depends on what type of recipe you are cooking the artichokes for. For example, when steaming artichokes they can later be served with mouth-watering dips such as garlic mayonnaise or melted butter. Artichokes can be steamed either in hot water or in the microwave, which will help bring out the flavor before serving. From stuffed and steamed to dips and salads, artichokes can be found in almost anything. This spring, head into the kitchen with your favorite cook book and make sure to try out an artichoke recipe or two.You’re guaranteed to find at least one delicious recipe and you might just end up an artichoke fan yourself. FEBRUARY 2013

Herb Gorgonzola Crusted Artichokes with Parmesan Hollandaise Herb Gorgonzola Artichokes [makes 4 artichokes] 4 whole medium artichokes 3 tablespoons freshly chopped cilantro 3 tablespoons freshly chopped basil 2 tablespoons freshly chopped parsley 1 1/2 tablespoons fresh thyme, coarsely chopped 3 tablespoons panko breadcrumbs 1 1/2 tablespoons extra virgin olive oil 1 1/4 ounces crumbled gorgonzola cheese pinches of salt and pepper Cut the stem from the bottom of the artichokes so it can sit upright, then trim off the tops of the pointy leaves with kitchen shears. Fill a large pot (one big enough to fit all 4 artichokes) with water, bring to a boil, then place the artichokes top-side down in the pot. If they keep turning over, place a plate on top to help keep them top-side down. Boil for 15-20 minutes. Remove and let drain upside down on a plate. Preheat oven to 375 degrees F. In a bowl, combine bread crumbs, herbs, gorgonzola, salt and pepper, mixing together with your hands. Add in olive oil and using a spoon, mix until completely combined. Then use your hands to really bring it all together. Separate it into four equal parts, then lightly pull open each artichoke and stuff a bit into each. Place top-side up in a baking dish, then pour about 1/3 cup of water in the bottom of the dish. Bake for 20 minutes, then remove, serving with hollandaise.

Parmesan Hollandaise [recipe from gourmet, I simply reduced the amounts and added parmesan] 1/2 cup + 2 tablespoons unsalted butter · 2 large egg yolks 1/2 tablespoon fresh lemon juice · 1/2 tablespoon water 2 tablespoons freshly grated parmesan cheese · salt + pepper In a small saucepan, combine egg yolks, lemon juice and water, then set aside. In another saucepan, add butter and heat over low heat until melted. Immediately remove and set aside for 3 minutes. While the butter is cooling, heat the other saucepan with the egg yolks over low heat, whisking constantly until foamy and then smooth. I whisked for about 5 full minutes, as you want the yolks to be slightly paler in color. Skim the foam off the top of the butter. Remove yolks from heat while still whisking, and add in butter a drop at a time, constantly whisking for about 30 seconds after. I added about 10 small drops (whisking

after each), then moved to adding about 1 teaspoon at a time, whisking again. It takes a long time but is totally worth it. About 3/4 of the way through, you should notice the mixture really thickening and lightening in color. The recipe recommended leaving the white solids of the butter in the saucepan, but my butter was still pretty melted so I added almost all of it – this did not affect the final outcome. Once all butter has been added and sauce is thick, whisk in parmesan cheese and taste. Season with salt and pepper if desired. Hollandaise is only good for about an hour after it is made, so consume it quickly!

Cheesy Spinach and Artichoke Pizza [makes one pizza] one pizza crust · 2 teaspoons olive oil · 1 shallot, diced 2 garlic cloves, minced or pressed · 1 (6 ounce) bag of fresh spinach 1 (14 ounce) can of artichoke hearts (5-7 count) · 2/3 cup ricotta cheese 8 ounces freshly grated mozzarella cheese · 4 ounces freshly grated parmesan cheese 1/2 teaspoon salt · 1/2 teaspoon pepper · Preheat oven to 375 degrees F. Drain artichokes and press with a paper towel to reduce some of the moisture. Roughly chop, pressing with a towel again, then place in a bowl. Add ricotta cheese. Heat a large skillet over medium low heat and add 1 teaspoon olive oil. Add in shallots with a pinch of salt and cook until soft and translucent, about 5 minutes. Add in garlic and spinach, tossing to coat and cooking until spinach is wilted. Transfer spinach mixture to the bowl with artichokes and ricotta, then add salt, pepper, 1/4 cup parmesan and 1/2 cup mozzarella cheese. Stir to combine. Drizzle pizza dough with 1 teaspoon olive oil and brush to coat. Sprinkle a bit of mozzarella cheese over top of the dough, then spread spinach ricotta mixture evenly over top. Cover with remaining parmesan and mozzarella cheeses. Bake for 25-30 minutes, or until cheese is golden and bubbly. Recipes and photos courtesy: Jessica Merchant, howsweeteats.com

www.sanjoaquinmagazine.com

SAN JOAQUIN MAGAZINE

food&wine ‫ا‬

RESTAURANT GUIDE

DiningOut

LATHROP

MANTECA

Mikasa Japanese Bistro

De Vega Brothers

15138 Harlan Rd., (209) 858-1818 www.mikasasushilathrop.com Beer and wine. Open for lunch and dinner. $$$

LODI Bamboo Basil Noodles & Grill

ROSEWOOD BAR & GRILL 28 S School St Lodi, (209) 369-0470 rosewoodbarandgrill.com Open for dinner. Full Bar. $$$

1301 W. Lockeford St., Suite D Lodi, (209) 625-8566 Beer and Wine. Open for lunch and dinner. $-$$

Casa Mexicana

If you’re looking for a romantic night out this Valentine’s Day, Lodi’s swank Rosewood Grill has the intimate ambiance and gourmet menu perfect for any date night. Their seasonal menu is filled with crisp valley fruits and veggies, delectable seafood like their Macadamia Halibut (served with a side of spinach and smoked bacon couscous for you bacon-philes), and hearty, guilt-free steaks like their free range Filet Mignon. Don’t forget their impressive selection of top-shelf spirits, and treat you and your dearest to a specialty martini. Cheers!

115 S. School St., (209) 369-5400 www.crushkitchen.com Full bar. Open for lunch and dinner. $$

Gourmet Bread Bowl & Deli 153 Lakewood Mall (209) 369-2695 No alcohol served. Open for lunch and dinner. $

Hollywood Family Café

315 S. Cherokee Ln., (209) 369-4065 Beer and wine. Open for breakfast, lunch, and dinner. $

OZ Sushi & Grill

2414 W. Kettleman Ln., Ste. 206 (209) 334-9800, Beer and wine. Open for lunch and dinner. $$

Pietro’s Trattoria

317 E. Kettleman Ln., (209) 368-0613 www.pietroslodi.com Beer and wine. Lunch and dinner. $$

$$–UNDER $17

SAN JOAQUIN MAGAZINE

$$$–UNDER $24

$$$$–OVER $24

680 N. Main St., (209) 825-4300 www.isadores.com Full bar. Open for lunch and dinner. $$$-$$$$

1563 E. Fremont St., (209) 948-6609 www.angelinas.com. Full bar. Open for lunch and dinner. $$-$$$

550 S. South Cherokee Ln., Ste. H (209) 334-9988. Beer and wine. Open for lunch and dinner. $$

$–UNDER $10

Isadore’s Restaurant

Crush Kitchen & Bar

Haru Sushi Bar

PRICING KEY (ENTREE):

1351 N. Main St., (209) 239-3351, www.erniesfoodandspirits.com. Beer and wine. Open for lunch and dinner. $-$$$$

STOCKTON

1024 Victor Rd., (209) 369-3791 www.habanerohots.com Full bar. Open for lunch and dinner. $$

These listings are provided as a free service by San Joaquin magazine for its readers. As such, inclusion is based on editorial consideration and is not guaranteed. If you would like your dining establishment to be considered for this listing, send information to jessica@ sanjoaquinmagazine.com, including your name, the name of the establishment, address, and contact information.

Ernie's Food & Spirits

1110 W. Kettleman Ln., Ste.1, (209) 368-2272 www.casamexicanarestaurant.com Full Bar. Open for breakfast, lunch and dinner. $$

Habañero Hots

OUR POLICY

515 N. Main St., (209) 823-0947, www.devegabrothers.com. Beer and wine. Open for lunch and dinner. $-$$$$

Rosewood Bar and Grill 28 S. School St., (209) 369-0470 www.rosewoodbarandgrill.com Full bar. Open for dinner. $$-$$$

School Street Bistro

116 N. School St., (209) 333-3950 www.schoolstbistro.com Beer and wine. Open for lunch and dinner. $$-$$$

Wine and Roses

2505 W. Turner Rd., (209) 334-6988 www.winerose.com Full bar. Open for breakfast, lunch, dinner, and Sunday brunch. $$$-$$$$

Angelina’s Spaghetti House

Arroyo’s Café

2381 W. March Ln., (209) 472-1661 www.arroyoscafe.com

Ave on the Mile

2333 Pacific Ave., (209) 462-5AVE www.aveonthemile.com Full bar. Open for lunch, dinner, and Sunday brunch. $$

Breadfruit Tree Restaurant 8095 Rio Blanco Rd., (209) 952-7361 www.breadfruittree.com Beer and wine. Open for lunch & dinner. $$

Bud’s Seafood Grille

314 Lincoln Center, (209) 956-0270 www.budsseafood.com Full bar. Open for lunch and dinner. $$-$$$

Casa Flores Marina

3201 W. Ben Holt Dr., (209) 451-1116 www.casafloresmarina.com Full bar. Open for lunch and dinner. $$

Centrale Kitchen and Bar

1825 Pacific Ave., Ste. 2, (209) 939-1825 Full bar. Open for lunch and dinner. $$

Chitiva’s Salsa and Sports Bar and Grill

445 W. Weber Ave., (209) 941-8605, www.chitiva.net Full bar. Open for lunch and dinner. $-$$

Cocoro Japanese Bistro

2105 Pacific Ave., (209) 941-6053 Beer and wine. Open for lunch and dinner. $$-$$$

The Creamery

5756 Pacific Ave., Robinhood Plaza (209) 952-1111. No alcohol served. Open for breakfast (on weekends), lunch, and dinner. $-$$

FEBRUARY 2013

The DELTA BISTRO introduces its new fresh local driven menu. The menu features certified Niman Ranch Beef, fresh Alaskan Halibut, Pacific Salmon, and lots of local produce. Chef Jeff Stogsdill and his team are driven to provide a fine dining experience in a casual setting with fantastic waterfront views. Enjoy dining in the courtyard, experience the wonderful atmosphere and treat yourself to gourmet delights. Pair your dining with local wines, or the best concoctions from the fully stocked bar. Prime Rib Thursdays starting at 5pm and Mimosa Brunch starting at 10am! The DELTA BISTRO is located in the University Plaza Waterfront Hotel.

2505 W. Turner Rd. Lodi, (209) 371-6160

110 W Fremont St., Stockton 209-944-1140 for reservations

Papapavlo’s Bistro and Bar is considered by many to be one of Northern California’s most unique ﬁne dining establishments, located in Stockton’s Lincoln Center. They offer the ﬁnest and freshest in gourmet cuisine, and their fabulous menu includes a large variety of continental dishes. Three outdoor dining patios make for a perfect place to relax during lunch or dinner. Papapavlo’s offers four private banquet rooms accommodating groups as intimate as 12, to as large as 100 guests. Papapavlo’s is open Sun.-Thur., 11 a.m. to 9 p.m., Fri. and Sat., 11 a.m. to 10 p.m. 501 N. Lincoln Center, Stockton (209) 477-6133 www.papapavlos.com

Serving authentic and modern Japanese cuisine, come enjoy the relaxing atmosphere of the causal dining room, or grab a seat at the sushi bar and have some fun with the professional and creative sushi chef. To enhance your experience, Mikasa invites you to explore the list of premium sakes. Mikasa offers outstanding sushi, sashimi, tempura, noodles, and teriyaki, as well as traditional Japanese sukiyaki and yosenabe. The most popular dishes are the Hawaiian tuna poki, tako kimchee, hamachi jalapeno, tuna ceviche, Mikasa steam sole, ginger beef tenderloin, Golden Gate roll, and Mikasa roll. They’re looking forward to your visit! Kampei! 15138 Harlan Rd., Lathrop (209) 858-1818 www.mikasasushilathrop.com

(The Old Feed & Fuel)

A ﬂavorful mixed grill of juicy steaks, tender chicken, fresh ﬁsh, and pasta dishes. Satisfy every taste with mouthwatering appetizers and salads. Every day, Outback starts out fresh, making every one of their soups, salad dressings, and sauces from scratch. At Outback, it’s all about quality —and all about the food. So let go of the worries of the day, and Go Outback. Open for lunch Mon-Fri at 11:30 a.m. Dinner 7 days a week Happy hour 11:30 a.m. to 6 p.m. M-F 1243 West March Lane, Stockton (209) 954-9615 www.outback.com

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• Prime Rib • Baby Back Ribs • Sunday Brunch Looking forward to serving you. Steve Ding - New proprietor For reservations call (209) 366-1800 For more info please visit WoodbridgeCrossing.net 18939 N. Lower Sacramento Road Woodbridge, CA 95258

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With its seasonally based menu and gourmet preparation, the Towne House Restaurant at Wine & Roses boasts a charming venue with exceptional service. Offering a farm-to-table experience with ingredients sourced from local farms as well as their own garden, the Towne House Restaurant captures the subtle elements of fun and excitement while also providing unparalleled food. The Lounge features live music and an extensive wine list showcasing the best Lodi has to offer. Dine in the intimate setting of the dining room or outdoors on the veranda where guests are spoiled with beautiful views of the gardens.

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Tracy Thai Angelina’s is a true family restaurant: owned by four family members, named after another, and welcoming to all of yours. For thirty-three years, their hearty homemade pastas, raviolis, and traditional sauces have been bringing families together just like a meal at Grandma’s house. Consider inviting all your relatives to dine together in Angelina’s comfortable and cozy banquet room the next time you are hosting a family get-together. Angelina’s isn’t fussy—just simple, classic, and great tasting. Full bar. Open for lunch and dinner. 1563 E. Fremont St., Stockton (209) 948-6609 www.angelinas.com

Tracy Thai successfully captures the unique and complex ﬂavors Thai food is known for. Using only fresh, quality ingredients, their food has exceptional presentation, from mouth-watering appetizers like their heavenly Angel Wings (boneless chicken wings stuffed with silver noodles), to their soups served in a ﬂaming tureen that keeps it warm throughout the meal. Tracy Thai prepares imaginative creations for those with more adventurous tastes, or delicious familiar dishes that are great choices for those who have never experienced Thai food before. 1035 Central Ave. Tracy, (209) 833-9703

M & J BISTRO A TASTE OF SAN FRANCISCO CREPES, SEAFOOD, STEAK, PASTA & CHOPS

If you want San Francisco style cuisine without the commute, stop into M & J Bistro in Tracy. Our simple, but diverse menu features gourmet New American and French Basque Style: crepes, seafood, steaks, pastas and chops. Whether you’re in the mood for ﬁlet mignon or a spicy shrimp and crab baguette, we are ready to satisfy your cravings. Begin with an order of our crisp shaved potatoes with crumbled bleu cheese sauce and save room for one of our heavenly dessert crepes. We also feature the ﬁnest beer and wine selection in Tracy. Mon- Sat 11:30am-2:30pm 5pm-9pm, Sundays Available for private parties, Call now to reserve your platters or book your holiday parties.

2515 N Tracy Blvd, Tracy (209)832-2727, www.mjbistro.net

Sara Randall’s life long dream was to open her own Italian café where she could serve the community old style Italian comfort food, the same recipes her Northern Italian family had made for generations. Sara, along with her mother Barbara Coldani and daughter Heather, are living the dream at Bueno Italian Cafe. As Sara proudly puts it “We guarantee you that nobody else can cook like us.” Excellent local wines and beers compliment homemade pastries, entrees, deserts and an espresso bar. With cozy Italian style dining inside and out, the cafe also offers box lunch delivery to commercial establishments, plus curbside pick-up and catering. Follow us on Facebook & Yelp. Open 9am-6:30pm daily.

Crush Kitchen + Bar has become Lodi’s hottest eatery over the last three years! With their farm to fork philosophy, extensive wine and beer lists, and customer service that is not only very professional but also warm and inviting, it’s no wonder why Crush has received so many accolades in their ﬁrst three years of operation (Being named “Best Place to Stock Up” by Sunset Magazine). If you’re a foodie in search of your next great meal or just someone who enjoys excellent food, Crush is your destination! Located in quaint downtown, Crush is easily accessible by car or foot, tucked in the back of the historic Woolworth’s building, Crush offers a hip, big city vibe with the service of a small town, privately owned business. Banquet space is available for groups up to 50 without a rental fee, so please remember Crush for your next corporate or holiday party!! Thursday-Monday 11:30am - close Tuesday closed, Wednesday 5:00pm – 9:00pm. Come join us on Wine Wednesday’s for 50% off select European bottles! Happy Hour all day Sunday and Monday. Daily 4pm-6pm - $3 drafts and wines, $4 well drinks, $5 appetizers

115 S. School St. (inside Woolworth Place) Lodi, (209)369-5400, www.Crushkitchen.com

Ernie's Food & Spirits is a luxury boutique restaurant strategically located between Modesto, Stockton and Tracy. EFS brings a new twist on California Modern Cuisine to the Central Valley. Our menu is a composition of small plates to share, which are ideal in the lounge, as well as traditional entree selections with unique modern elements

1351 N. Main Street Manteca, (209) 239-3351 www.erniesfoodandspirits.com

1110 Kettleman Ln. #19, Lodi (Upstair in Bella Terra Plaza)

(209) 369-1446 fax: (209) 369-5202 www.buenoitalianocafe.com

SAN JOAQUIN MAGAZINE

FEBRUARY 2013

Lunch

Dinner

Catering

San Francisco’s famous sourdough bread bowls are now obtainable without the commute. Our menu boasts a large array of fresh chopped salads, chicken wings, and more than 25 sandwiches. Can’t ﬁnd your favorite sandwich? Just ask and we’ll try our best to make it for you. Only the ﬁnest and freshest ingredients are used. Meats and cheeses are sliced fresh daily, soups are prepared from scratch several times per day, and we use only freshly baked breads. Sanitation is as important to us as the quality of our food; therefore, we always use food safety gloves when handling food. Our comfortable atmosphere, savory food, and warm customer service will surely make your dining experience enjoyable. Monday – Friday 10:30 am – 9:30 pm Saturday 11:00 am – 9:30 pm Sunday 11:00 am – 8:00 pm 153 Lakewood Mall, Lodi (Located on Ham Lane) (209) 369 - BOWL

Everyone is welcome at Bud’s Seafood Grille. Friendly service, hearty portions, and a range of ﬁsh, seafood, pasta, steak, and poultry entrees make Bud’s a great choice for a business lunch, family dinner, or night out for two. Every meal begins with a bottomless basket of fresh sourdough bread. The leafy outdoor patio seats thirty, and is the perfect spot to take a break from shopping in Lincoln Center and enjoy a leisurely lunch or even just a drink with a friend or two. We also invite you to come visit the newly renovated bar and lounge for one of our delicious specialty cocktails and bar bites. Please be sure to ask about our banquet and catering services for your special event or holiday party. Full bar and banquet room available. Open for lunch, dinner, and scrumptious Sunday brunch.

Happy hour daily with $1.00 off all beer & well drinks and $5.00 bar bites 4pm - 6:30pm 314 Lincoln Ctr., Stockton (209) 956-0270 www.budsseafood.com

Restaurant Royce Farms BBQ serves a variety of mouthwatering BBQ food, including: tri-tip, ribs, chicken and pulled pork. We offer a casual, family friendly atmosphere with car shows and live music every 1st and 3rd Friday. In addition, we feature Live jazz, by Cell Block 7, every 1st & 3rd Tuesday. We feature a large variety of tap and bottle beers, as well as many local wines. Open: Monday-Friday 10 a.m-9p.m Saturdays 9a.m.-9 p.m 10880 N. Highway 99, Stockton (209) 931-8333, www.roycefarmsbbq.com

A favorite among guests that enjoy fine dining, Rosewood Bar and Grill offers an upbeat and sophisticated setting with its rich wood and black and white marble floor, while still remaining family friendly. With an exceptional menu, Rosewood offers Monday night prix fixe (French for “fixed price”) dining specials, letting diners order a complete meal for about half the price of doing so a la carte. Rosewood Bar and Grill also boasts a wine list that is out of this world. Voted Best Fine Dining in Lodi 5 Years in a row! Now open for lunch from 10am -2pm Friday and Saturday with a champagne brunch on Sundays 28 S. School St. Lodi, (209) 369-0470

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We use ingredients of only the highest quality when preparing our meals. We cook using 100 percent cholesterolfree cooking oils, for a delicious and healthy meal. If you would like to order something not listed in the menu, we will do our best to accomodate you in any way we can. Gift Certiﬁcates available. Mon-Fri: 11 a.m.-2:30 p.m and 5-10 p.m. Sat-Sun: 12 p.m.- 10p.m. Serving San Joaquin County since 1979 7555 Paciﬁc Ave., Ste. 115 Stockton, (209) 957-0617 www.pekingstockton.com

Alebrijes Mexican Bistro is located at 10 W. Oak St. Downtown Lodi we are open seven days a week Monday to Saturday from 11 to 9 and Sunday from 11 to 8. Alebrijes offers a large menu where you will ﬁnd traditional fresh mexican food, regional dishes like our cochinita pibil from the state of Yucatan and our own chefs creations like our famous lamb chops with a tamarind glaze and a green apple pico de gallo. We also offer a large vegetarian section and our great infused margaritas. CALL (209) 368-1832 FOR RESERVATIONS! Ruben Larrazolo Executive Chef and owner of Alebrijes Mexican Bistro & catering Black tie Gourmet Catering

(209) 368-1831(209) 369-9555 Catering (209) 200-6426 cell Www.alebrijesbistro.com Www.blacktiegourmet.net

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SAN JOAQUIN DINING GUIDE

Gourmet Bread Bowl & DELI

food&wine ‫ا‬

RESTAURANT GUIDE Dante’s California-Style Pizza

Garlic Brothers

Dave Wong’s Chinese Cuisine

Gian’s Delicatessen

9305 Thornton Rd., (209) 474-0221 www.dantespizzaandcafe.com Beer and wine. Open for lunch and dinner. $-$$

2828 W. March Ln., (209) 951-4152 Full bar. Open for lunch and dinner. $-$$

David’s New York Style Pizza

1744 W. Hammer Ln., (209) 477-2677 900 W. Benjamin Holt Dr. (209) 957-2850, Beer & wine. Open for lunch & dinner.$-$$

De Vega Brothers

2819 W. March Lane, Ste. A1, (209) 957-3839, www.devegabrothers.com Beer and wine. Open for lunch and dinner. $-$$$$

De Vinci’s

4555 N. Pershing Ave. #21 (209) 957-2750, www.devincisdeli. com No alcohol served. Open for lunch and dinner. $

Delights Waterfront Eatery Bar and Deli

[FOODIE BIT]

Blackberry Balsamic Vinegar BY JESSICA CLARE

When you think “sweet,” vinegar is probably not the first thing that comes to mind. However, the delectable infusions at Olive Oil Pantry aren’t your typical vinegars. Fruity flavors like their Blackberry Balsamic are made to tread where vinegar is typically not welcome—this sweet infusion is recommended as a finishing touch for desserts, a drizzle for fresh fruit, or even a dressing for sweet summertime salads. There are also cinnamon peach, rich bordeaux cherry, and plenty more paradoxical vinegars to choose from, so you can pick your favorite to satisfy your sweet tooth.

445 W. Weber Ave., Ste. 126, (209) 462-3401 Beer and Wine. Open for breakfast, lunch, and dinner. $

The Delta Bistro at University Plaza Waterfront Hotel

110 W. Fremont St., (209) 944-1140 universityplazawaterfronthotel.com Full bar. Open for breakfast, lunch, and dinner. $-$$$

Domo Japanese Sushi Grill & Bar

300 Lincoln Center, (209) 451-3654 www.domostockton.com Full bar. Open for lunch and dinner. $$

El Rancho Inn Steak and Lobster House 1457 E. Mariposa Rd., (209) 467-1529 Full bar. Open for lunch and dinner. $$$-$$$$

Flips Burgers

2503 Waterloo Rd., (209) 943-5477 www.flipsburger.blogspot.com Open for lunch and dinner. $ FOR MORE INFORMATION:

Olive Oil Pantry 1161 S Main Street, Manteca (209) 825-7500, theoliveoilpantry.com

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SAN JOAQUIN MAGAZINE

The Fruit Bowl

8767 E. Waterloo Rd., (209) 931-1196 www.thefruitbowl.com Open for breakfast and lunch. $

6629 Embarcadero Dr. (209) 474-6585 www.garlicbrothersonline.com Full bar. Open for lunch and dinner. $$ 2112 Pacific Ave., (209) 469-0108 Open for lunch. $

Masa Contemporary Japanese Lounge

2819 W. March Lane Ste. A3 (209) 473-1255 Wine and beer. Open for lunch and dinner. $$

Mezzo

3499 Brookside Rd., Ste. A (209) 473-7300 www.mezzostockton.com Full bar. Open for lunch and dinner. $$

Michael’s New York Style Pizza

2300 W Alpine Ave., Ste. A (209) 462-6668 www.michaelspizzacafe.com Open for breakfast, lunch and dinner. $-$$

Midtown Creperie

Stockton Joe’s

236 Lincoln Center, (209) 951-2980 www.stocktonjoes.com Full bar. Open for lunch and dinner. $$-$$$

Valley Brewing Company

157 W. Adams St. (209) 464-2739 www.valleybrew.com Full bar. Open for lunch, dinner, and weekend breakfast. $-$$

Waterloo

10447 E. Waterloo Rd., (209) 931-4019 www.thewaterloo.com Full bar. Open for lunch and dinner. $-$$

Yasoo Yani

326 E. Main St., (209) 464-3108 Full bar. Open for lunch and dinner. $-$$

TRACY Johnny’s Diner & Creamery

1005 E. Pescadero Ave., (209) 832-1188 Open for lunch and dinner. $

2311 Pacific Ave., (209) 941-9070 www.midtowncreperie.com Open for breakfast and lunch. Dinner served only on Thurs., Fri., and Sat. $

Magellan’s

Moo Moo’s Burger Barn

M&J Bistro

10940 Trinity Parkway, (209) 957-9450 222 N. El Dorado St., (209) 469-9450 www.moo-moos.com. No alcohol served. Open for lunch and dinner. $

Outback Steakhouse

1243 W. March Lane., (209) 954-9615 www.outback.com. Full bar. Open for lunch and dinner. $$

Papapavlo’s Bistro and Bar

501 N. Lincoln Center, (209) 477-6133 www.papapavlos.com Full bar. Open for lunch and dinner. $$-$$$

Peking Restaurant

7555 Pacific Ave., (209) 957-0617 www.pekingstockton.com Beer and wine. Open for lunch and dinner. $$

Royce Farms BBQ

10880 N Highway 99 (209) 931-8333 roycefarmsbbq.com Beer and Wine only. Open for lunch and dinner. $$

15 E. 6th St., (209) 839-2333 www.magellansworldcuisine.com Full bar. Open for lunch and dinner. $$$-$$$$ 2515 Tracy Blvd, (209) 832-2727 www.mjbistro.net Full bar. Open for lunch and dinner. $$-$$$

Thai Café

614 Central Ave., (209) 832-3800 Beer and wine. Open for lunch and dinner. $-$$

Tracy Thai

1035 Central Ave., (209) 833-9703 Beer and wine. Open for lunch and dinner. $-$$

The Great Plate

714 Central Ave., (209) 833-0862 www.thegreatplate.com Full bar. Open for lunch and dinner. $$

WOODBRIDGE Woodbridge Crossing

18939 N. Lower Sacramento Rd., (209) 366-1800 www.woodbridgecrossing.net. Full bar. Open for dinner, Sunday Brunch. $-$$

FEBRUARY 2013

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EVENTS CALENDAR

Great Dates

COMPILED BY MICHELE BIRD

Greg and Steve Children’s Concert JANUARY 30 – FEBRUARY 1, STOCKTON

Greg and Steve will be bringing down the house during their three-night concert series kicking off on January 30 in Stockton. The dynamic duo have been returning to Stockton for more than 30 years to deliver an educational, fun, and interactive live concert experience. If you have youngsters between the age of 3 and 9, Greg and Steve is the perfect show for a family night out! 10 a.m. Tickets $9 - $12. Scottish Rite Auditorium, 33 W. Alpine Ave., (209) 951-6822, musicalchairsconcerts.org

Broadway by Jeri FEBRUARY 9, TRACY

Attention all Broadway fans! Don’t miss out on your chance to see Broadway veteran Jeri Sager on February 9. Sager, famous for portrayal of Grizabella in Andrew Lloyd Webber’s CATS, will be performing top hits from the leading ladies of Broadway. Grab your tickets now so you don’t miss out on this once in a lifetime Broadway event this February. 7 p.m. Tickets $25 - $65. Grand Theatre Center for the Arts, 715 Central Ave., (209) 8316858, atthegrand.org

UOP Presents Anthony Hamilton FEBRUARY 7, STOCKTON

Anthony Green, Grammy Award-winning singer and Court Appointed Special Advocates (CASA) national spokesman, will be the keynote speaker at University of the Paciﬁc’s 2013 Black History Celebration on February 7. Green will focus his lecture on his work with CASA, which is a non-proﬁt organization raising awareness on the number of African-American children that are currently in the foster care system. He will also be performing a short set at the event. 7 p.m. Tickets $15 for UOP students, $30 - $40 for general public. Bob Hope Theatre, 242 E. Main St., (209) 946-7707, stocktonlive.com

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FEBRUARY 2013

valentine’s day thursday, feb. 14

shop today for the love or little loves of your life. shop early for your valentine.

on sunday, february 10th, between 12 - 4 pm, come in and receive a complimentary rose from west valley mall. (while supplies last)

Opening Night Tickets Just $11! FEB. 7 – 10

Thu. FEB. 7 H 7:00 PM

OPENING NIGHT TICKETS $11!*

Fri. FEB. 8 7:00 PM

Sat. FEB. 9 11:00 AM 3:00 PM 7:00 PM

Sun. FEB. 10 1:00 PM 5:00 PM

*Limit six (6) tickets per order. Excludes Front Row and VIP seats. No double discounts. Additional fees may apply.

LOVE IS IN THE AIR. TIME TO shOp.

FEB. 13 – 18 Wed. FEB. 13 H 7:00 PM

OPENING NIGHT TICKETS $11!*

Formerly Power Balance Pavilion

Thu. FEB. 14

Fri. FEB. 15

7:00 PM

Sat. FEB. 16 11:00 AM 3:00 PM 7:00 PM

Sun. FEB. 17 11:00 AM 3:00 PM 7:00 PM

Mon. FEB. 18 12 NOON 4:00 PM

*Limit six (6) tickets per order. Excludes Front Row and VIP seats. No double discounts. Additional fees may apply.

Buy tickets at Ticketmaster.com, Retail Locations, Arena Box Offices or call 1-800-745-3000

Over 75 specialty shops and eateries including

Regular Ticket Prices: $17 • $23 • $40 VIP • $65 Front Row

jcpenney, sears, Target, and Macy’s. Conveniently

Additional fees may apply.

220755

located just off I-205 at Grant Line.

disneyonice.com

WEsTVALLEYMALL.COM |

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datebook ‫ا‬

EVENTS CALENDAR

51st Almond Blossom Festival FEBRUARY 22 – 24, RIPON

For ﬁfty-one years the city of Ripon has celebrated its top crop with the Almond Blossom Festival. This year’s shindig will include annual favorites like the queen coronation, spaghetti dinner, fun run, and plenty of food, craft, and activity booths for the whole family. Event times vary. Free. Events held in various locations in Ripon. riponchamber.org/ almondblossomfestival.php, info@riponchamber.org

Elvis: The Tribute FEBRUARY 23, TRACY

Take a step back in time and learn all about The King’s greatest hits and incredible music career with Elvis: The Tribute. Mark W. Curran & The Suspicious Minds Show Band will be joined by The Memphis Soul Singers in this Elvis extravaganza featuring live

Carrie Underwood FEBRUARY 26, STOCKTON

Calling all country music fans! Carrie Underwood will be bringing her “Blown Away Tour” to Stockton Arena this February. For every ticket sold during the North American leg of Underwood’s tour, $1 will be donated to the Red Cross disaster relief. In addition, Hunter Hayes will also be a special guest on the tour. Don’t miss out on this incredible live concert event; it could even be a great belated Valentine’s Day date for all you couples out there. 6:30 p.m. Tickets $43.50 - $63.50. Stockton Arena, 248 W. Fremont St., (209) 373-1400, stocktonlive.com

Disney On Ice Presents “Dare To Dream!” FEBRUARY 7 – 10, STOCKTON

Do you love ice-skating and Disney movies? If you exclaimed yes, you won’t want to miss out on Disney on Ice Presents – Dare To Dream. All of your favorite Disney princesses will be making appearance in the ice show such as Rapunzel, Princess Tiana, and Cinderella. This four-day ice skating extravaganza is perfect for families and children of all ages, especially for those who love Disney. Grab your tickets now! Show times vary. Tickets $19 - $67. Stockton Arena, 248 W. Fremont St., (209) 373-1400, stocktonlive.com

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SAN JOAQUIN MAGAZINE

Wine & Chocolate Weekend FEBRUARY 9 – 10, LODI

Are you a fan of wine or chocolate? How about both? Come out and enjoy the annual

performances, historical highlights and multimedia. Get your tickets now to have a chance to relive Elvis’ stupendous career. 7 p.m. Tickets $25 - $65. Grand Theatre Center for the Arts, 715 Central Ave., (209) 831-6858, atthegrand.org

Wine & Chocolate Weekend in Lodi on February 9 – 10. More than 40 Lodi wineries will be participating in the weekend event kicking off on February 9. Guests will be able to try a variety of handcrafted wines, delicious chocolate treats, and have a chance to win over 100 prizes! 11 a.m. Tickets $45 - $55. Various Lodi wineries. (209) 365-0621, lodiwineandchocolate.com

Stockton Symphony Presents “Valentine Pops: The Broadway Tenors” FEBRUARY 9 – 10, STOCKTON

Does your valentine love Broadway songs and live shows? Stockton Symphony will be presenting “Valentine Pops: The Broadway Tenors” on February 9 – 10. Songs from the top Broadway musicals such as Chicago, The Lion King, Phantom Of The Opera and more will be performed at this weekend long event. Don’t miss out on your chance for an enchanted evening ﬁlled with all of your favorite Broadway tracks! Show times vary. Tickets $22 - $60. Warren Atherton Auditorium at San Joaquin Delta College, 5151 Paciﬁc Ave., (209) 951-0196, stocktonsymphony.org

B.B. King FEBRUARY 27, STOCKTON

The King of the Blues will be performing for one night only at Stockton’s Bob Hope Theatre this February. B.B. King has had a wildly successful career in blues music since the 1950s by releasing more than 60 albums and touring around the world. King is deﬁnitely guaranteed to put on an unforgettable live show no blues fan will want to miss out on! 6 p.m. Tickets $39.50. Bob Hope Theatre, 242 E. Main St., (209) 373-1400, stocktonlive.com

FEBRUARY 2013

“When all’s said and done, all roads lead to the same end. So it’s not so much which road you take, as how you take it.”

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VALENTINE’S Day FEBRUaRy 14, 2013

An Evening of Romance at the Delta Bistro & Lounge For Dinner Reservations please contact the Delta Bistro at 209.323.3131or 209.323.3030 space is limited

LOVE AT

three course dinner u

champagne toast u

a rose for your loved one u

overnight packages available

first SIGHT

Happily Ever After Begins here at Stockton’s Bridal Gala of the Year! Presented by University Plaza Waterfront Hotel & Valley Wedding Pros. Join us with the best of the best wedding professionals in San Joaquin Valley for the Ultimate high-end bridal event for today’s contemporary and stylish couples!

Thursday, February 21, 2013

$10 in advance ($15 at the door) VIP ONLY 5-6 PM | General admission 6-9 PM Red Carpet, Live DJ, Passed Hors d’ oeuvres, Passed Bubbly, Extraordinary Runway Event, and Thousands of Dollars in Prizes from our Fabulous vendors.

Visit our Website at

www.universityplazawaterfronthotel.com for additional information.

110 West Fremont Street l Stockton, CA 95202

209.944.1140 Twitter@UniPlazaWatrFrnt

Facebook.com/UniversityPlazaWaterfrontHotel

UNIVERSITYPLAZA