Coronado Magazine

CORONADO Spring/Summer 2018

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CORONADO’S FINEST Luxury Real Estate Leaders

Art Kryk 619.339.9297

Bart Albin 858.752.7800

Christine Baker 858.449.3200

Clarissa D. Nakaima 619.948.5131

Craig Clarke 619.990.0220

Deb Herscovitz 619.871.7202

Erika Migliore 619.436.8023

Erin Todaro 619.302.0481

Josie Rosales Admin Assistant

Kelli Konezny 619.994.6778

Kelly Dinnsen 858.922.3668

Ken Baer 619.248.4200

Larry Cline 858.682.5202

Leslie Kilpatrick Branch Manager

Lois Hirsh 619.818.4277

Megan Luce 858.864.8370

Meg Metroyanis 858.449.5092

Zachary Todaro 619.302.9239

Olga Lavalle 619.995.6259

Olga Minvielle Stevens 619.778.8011

Pat Edmondson 619.322.5866

Roseann Concannon 858.735.5439

Ross Anthony 760.822.7451

Stephanie Erickson 619.933.3292

Ted Ivanoff 619.726.3434

Whitney Benzian 619.261.5374

875 Orange Ave., Coronado | 619.522.9494 | info@willisallen.com

CORONADO VILLAGE, 11+BR/17BA | $25,000,000 Presenting the historic CROWN MANOR, an exclusive opportunity to own Coronado’s iconic, private oceanfront estate.

L e s l i e K i l p a t r ick , B r a n c h M a n a g e r 875 Orange Ave. Coronado | 619.522.9494 | Info@WillisAllen.com

A n d r e w E. N e l s o n , P r e s i d e n t & O w n e r

Coronado Village, 5BR/8BA | $6,750,000

Coronado Cays, 5BR/6BA | $7,200,000

Coronado Village, 5BR/6BA | $4,950,000

Coronado Village, 4BR/2.5BA | $2,395,000

Coronado Village, 7BR/9BA | $14,495,000

Coronado Shores, 2BR/2BA | $2,875,000

L e s l i e K i l p a t r ick , B r a n c h M a n a g e r 875 Orange Ave. Coronado | 619.522.9494 | Info@WillisAllen.com

A n d r e w E. N e l s o n , P r e s i d e n t & O w n e r

The Official Island Magazine

CORONADO March 2018 | no.209 Since 1983

06 Parenting: How to eat out with kids 12 Feature: Cocktail time!

19 Restaurant Index 21 Restaurant Menus 36 Dining Directory 38 Happy Hour 40 Coronado Chef: Ryan Moore 44 Food & Drink: Bridesmaids’ Luncheon 52 Then & Now: Rosie the Riveter 55 Fashion: Decking out in Coronado 66 Taxes & You: Don’t get Scammed 71 Gardening: Growing Herbs Indoors 79 Craft Beer 101 Publisher Dean Eckenroth publisher@eaglenewsca.com Associate Publisher Dean K. Eckenroth Jr. editor@eaglenewsca.com Director of Operations Daniel Toennies daniel@eaglenewsca.com

Advertising Director Greg Nettles greg@eaglenewsca.com Editorial David Axelson david@eaglenewsca.com Alessandra Selgi-Harrigan alessandra@eaglenewsca.com Susie Clifford copyeditor@eaglenewsca.com

Business Development Patricia Ross patricia@eaglenewsca.com Jordan Goodman jordan@eaglenewsca.com Sarah Jewel sarah@eaglenewsca.com Production Andrew Koorey

CORONADO Magazine is published bimonthly by Eagle Newspapers, 1116 Tenth Street, Coronado, California 92118.

No part of this publication may be reproduced by any means without permission of the publisher.

For advertising information, call 619.437.8800.

Printing Advanced Web Offset Distribution Roberto Gamez

Photo credit: Once Wed, oncewed.com and photographer Tac Petaja, www.tecpetajaphoto.com.

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PARENTING

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PARENTING

How to Eat Out with Kids

by Hattie Foote

(and

Survive!)

My name is Hattie Foote and I am not an expert on anything (except maybe Real Housewives). I am just your average mom, raising two babies in our beloved Coronado, California.

Have fun trying all of our wonderful restaurants around town. Don’t be afraid to venture out with the kiddos. In my experience people have been very kind and helpful during the hard moments.

Lets talk about eating out! More specifically, eating out with our darling, well behaved children. Ok ok, let a girl dream!

Children as we know, can be challenging to take out to a restaurant. I am going to share my favorite local places to go with my motley crew.

To be honest we don’t eat breakfast out very often, because you know how mornings are! It’s a miracle we get everyone up and moving before lunchtime! However, every Sunday you can find my family walking uptown for doughnuts from the Clayton’s window and a smoothie from Juice Crafters.

It’s all about balance, ya know? Anytime we can eat without being confined to a table is a relief for me. We take our treats to the park or beach and voila, breakfast is served! That is until it’s time to eat again.

One other thing I learned early on is to come prepared. I’m talking Cheerios, crayons, wipes, and obviously patience.

Fuzziwigs Candy Factory sells these great little Melissa and Doug Water Wow coloring books. They are compact and zero mess, I highly recommend them. I try not to bring electronics out during our meal, but I am not too proud!

Sometimes you gotta do what you gotta do!

For lunch, obviously Coronado Brewing Company is a real crowd pleaser. They just get families. You can also find us at Boney’s deli counter at least once a week! We love taking our sandwich’s down to the Ferry Landing and enjoying our usually perfect weather.

Speaking of the Ferry Landing, Spiros Greek Café is great for lunch or dinner. My kids love the hummus and I haven’t met a kid that doesn’t like yummy warm pita bread. They also provide to go orders, so if you have to abort the mission due to a wild child, you can grab the food to go! My last favorite restaurant to take kids is Saiko Sushi. I know, kids aren’t the first thing that comes to mind when it comes to raw fish. However, we always order a bowl of miso soup and a bowl of rice. Between that and the chopsticks, they stay occupied for a good 7-9 minutes, which is pretty good if you ask me! Just bring a couple extra bucks for tip; we all know how fun it is to clean up rice!

Sometimes getting kids to even eat in the first place is a challenge in itself. I wish I had the answer there! If it makes you feel any better, I heard a legend about a kid that refused all food except for gummy bears, and that kid went on to be a college athlete! Now who knows if that is actually true, but it sure helps me sleep at night! We are all in this together and you guys are doing a wonderful job!

Last, but certainly not least is dessert. Keep it simple with some yummy ice cream from Moo Time! Silly Vanilly is the cutest and pretty tasty too.

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Blood Orange Margarita

Mmmm….A margarita that has a little blush to it.

1 ½ ounce Casa Noble Blanco (Crystal) tequila ¾ ounce blood orange infused agave syrup ¾ ounce lime juice ¼ ounce Solerno Blood Orange Liqueur Tools: Boston Shaker, Hawthorn strainer, jigger Glassware: Double Old Fashioned Garnish: Blood Orange Wheel, salted rim Ice: standard ice Salt rim of Double Old Fashioned glass and fill with ice. Combine all ingredients in a shaker and shake with ice. Strain over fresh ice into a salt rimmed double old fashioned glass. Garnish with blood orange wheel.

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2018 Coronado Magazine - March

Cocktail Time!

We l c o m e th e sprin g seaso n wi th some fresh cocktai l i deas .

Whether a proper drink party, casual sipping at sunset or jazzed up juice drinks enjoyed with brunch, cocktail scenarios imply relaxation, socialization and pure enjoyment.

Everyone has their favorite go-to cocktail, but if you are up for some new tantalizing tastes, try some of these new drink recipes, created by beverage manager Michael Olczak of Loews Coronado Bay Resort’s Crown Landing.

For a taste test, these drinks are part of their new spring menu and will be available March 21 in the Crown Landing and the Cays Lounge.

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Gin Fixx

It’s late Friday afternoon and the weekend beckons.

Try a new twist with your gin drink.

2 ounce. You & Yours Sunday Gin .75 ounce simple syrup .75 ounce fresh lemon juice 3 fresh raspberries Tools: Boston Shaker, Hawthorn strainer, mesh strainer Glassware: Coupe Glass Garnish: Fresh raspberries on a bamboo skewer Combine all ingredients in shaker and shake with ice. Double strain into chilled coupe glass. Garnish with 3 raspberries on bamboo skewer.

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2018 Coronado Magazine - March

The Mosé

The Mosé may take a little extra effort if you make strawberry infused tequila, but it’s sooo good!

1 ounce Strawberry Infused Blanco tequila 1 ounce Rosé wine .5 ounce fresh lemon juice .5 ounce Simple syrup Glassware: 9 ounce Mason jar Ice: Crushed, packed in the glass Garnish: Lemon peel Combine all ingredients in Boston shaker and shake with ice. Strain into Mason jar over crushed ice.

Garnish with lemon peel on top.

Strawberry Infused Tequila: Slice 2 pounds of strawberries and remove green top. Add to a large glass jar then add 1.5L of Blanco tequila and cover. Let sit for 1-2 weeks. Strain tequila using china cap and coffee filter once infusion is done.

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The Pony Tail

Here’s something new to flip over.

1 ½ ounce Avion Blanco Tequila ½ ounce Chipotle- Mezcal Tincture (using El Silencio Mezcal) ½ ounce Lime Pinch of pink peppercorns 2 grape or cherry tomatoes ¾ ounce Agave Tools: Boston Shaker, Hawthorn strainer, muddler, jigger Glassware: Double Old Fashioned Garnish: grape tomatoes on bamboo skewer Ice: standard ice Add tomatoes, lime, peppercorns, and agave to shaker tin and muddle. Add remaining ingredients and shake until combined. Double strain into Double Old Fashioned glass. Garnish with skewered baby tomatoes and a light grind of pink peppercorn.

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Parties/Catering

Live Music

Reservations

Children’s Menu

Dinner

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Outdoor Seating

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Avenue Subs • 619-435-4668 Babcock & Story Bar Bistro d’ Asia Bluewater Boathouse • 619-435-0155 Boney’s Bayside Market • 619-435-0776 Brigantine Bruegger’s Bagels Burger King Cafe 1134 Cafe Madrid Calypso Cafe Candelas on the Bay Central Liquor & Deli Chez Loma Clayton’s Coffee Shop • 619-435-5425 Clayton’s Mexican Takeout • 619-437-8811 Coronado Bayside Grill Coronado Brewing Company Coronado Cupcakery Costa Azul • 619-435-3525 Crown Bistro Crown Landing Loews Coronado Bay Crown Room Hotel Del Coronado Current Coronado Island Marriott Danny’s Palm Bar Domino’s Pizza Eno Pizzeria & Wine Bar Fish Company Fonda Don Diego Gelato Paradiso High Tide Bottle Shop & Kitchen Il Fornaio Island Pasta • 619-435-4545 Juice Crafters KFC/Taco Bell

Lunch

Menu Pg. 21

Breakfast

Restaurant Index

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La Salsa Leroy’s Kitchen + Lounge Lil’ Piggy’s Bar-B-Q Lobster West Maretalia Ristorante McP’s Irish Pub & Grill • 619-435-5280 Miguel’s Cocina Mindful Cafe at Sharp Coronado Hospital Mootime Creamery Night & Day Cafe Nicky Rottens Bar • 619-537-0280 Panera Bread Park Place Liquor Primavera Ristorante • 619-435-0454 Saiko Sushi Sheerwater Hotel Del Coronado Spiro’s Greek Cafe Stake Chophouse & Bar Starbucks Subway Sundeck at the Del Swaddee • 619-435-8110 Tartines Tavern Kitchen • 619-437-0611 Tent City Tides Coronado Island Marriott Villa Nueva Village Pizzeria West Pac Noodle Bar Wine A Bit Which Wich Von’s Signature Cafe Yogurt Escape Yummy Sushi 1500 Ocean Hotel Del Coronado 2018 Coronado Magazine - March

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Outdoor Seating

Parties/Catering

Live Music

Reservations

Children’s Menu

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Breakfast

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Avenue Liquor & Subs 619-435-4663 | 878 Orange Ave REGULAR SUBS Half - $4.75 \ Whole - $7.50

Orange Ave. Italian

Conveniently located at the corner of 9th Street and Orange Avenue for over 18 years, Avenue Liquor offers convenient store items, beer, wine, and liquor variety.

They also have a sub shop inside. Be sure to ask about their daily specials.

“We support our troops and offer a military discount!”

DELI Mon-Tues - 6am–2am Wed. - 6am–2am Thurs.- 6am–2am Fri. - 6am–2am Sat. - 6am–2am Sun. - 6am–2am

BBQ Chicken

Barbecued Chicken, Bacon, Avocado, BBQ Sauce, Lettuce, Tomato, Onion, Cheese

Ham, Pepperoni, Salami & Reuben Provolone, Lettuce, Tomato, Onion. Pastrami, Sauerkraut, Swiss Veggie Deluxe Cheese, Thousand Island Lettuce, Tomato, Cucumber, Coronado Avocado, Olives, Onion, and Turkey, Bacon, Avocado, Lettuce, American, Jack, or Provolone Tomato, Onion, Cheese Cheese.

Turkey Sub

Lettuce, Tomato, Onion and Provolone

Ham Sub

ISLANDER SUBS Half - $5.75 \ Whole $7.99

Club

Turkey, Ham, Bacon, Lettuce, Tomato, Onion, Cheese.

BBQ Ribs

Pork Rib with BBQ Sauce, Peppers, Provolone, Lettuce, Tomato, Onion

Philly Cheese Steak

Islander BLT

Grilled onions, Tender Rib-Eye, American Cheese

Islander Chicken Salas

MEXICAN

Islander Meatball

Bacon, Guacamole, Cheese

Double Bacon, Lettuce, Tomato, Avocado

Bacon, Lettuce, Tomato, Avocado Bacon, Provolone, Cheese, Tomato Sauce, Parmesan, Meatballs.

Islander Pizza Pepperoni

Pepperoni, Sausage, Bacon, Provolone, Cheese, Pizza Sauce, Parmesan

Islander Tuna

Pepperoni, Sausage, Bacon, Provolone, Cheese, Pizza Sauce, Parmesan

SPECIALTY SUBS Half - $5.75 \ Whole $7.99

Super Orange Ave Italian

Pepper Turkey, Pastrami, Bacon, Genoa Salami, Lettuce, Tomato, Onion and Provolone

Spicy Chicken

Chicken, Bacon, Avocado, Pepper Jack, Chipotle, Lettuce, Tomato, Onion.

SALADS All salads come with choice of Caesar, Ranch, Thousand Island, Italian Dressing, Oil, Vinegar, Chipotle or Balsamic

Islander Chicken

$7.50

Chicken, Bacon, Avocado, Cheese, Lettuce, Tomato, Onion

Chicken $7.50 Islander BBQ Chicken $7.50 Islander Chef $7.50 Islander Chicken $7.50 Caesar Chicken Caesar $6.99 Islander Tuna $7.50 Tuna, Bacon, Avocado, Cheese, Lettuce, Onion

Tuna Salad

$6.99

BREAKFAST

Islander Breakfast Bagel $5.99 Islander Carne Asada $7.25 or Croissant Carne Asada Burrito $5.75

Ham, Sausage, Bacon with Egg & Cheese

Islander Breakfast $5.75 / $8.25 3 Islander Mini Tacos $4.50 Sandwich Guacamole & Cheese

Carne Asada or Chicken with Bacon, Avocado, Guacamole

Ham, Sausage, Bacon, with Eggs and Cheese

3 Mini Tacos

$3.50 Islander Breakfast Burrito

Islander Carne Quesadilla

$7.25

Carne Asada, Bacon, Guacamole & Cheese

Islander Chicken Quesadilla

$7.25

Chicken Quesadilla

$5.75

Cheese Quesadilla

$4.50

$6.75

Carne Asada, Ham, Sausage, Bacon with Egg, Cheese, Onion & Bell Pepper

Breakfast Burrito

$5.75

Ham, Sausage, Bacon with egg, Cheese, Onion & Bell Pepper

Chicken, Bacon, Guacamole, & Cheese

Chicken, Guacamole and Cheese

Menu items and prices subject to change 2018 Coronado Magazine - March

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Bluewater Boathouse 619.435.0155 | 1701 Strandway Strand Way | bluewatergrill.com BE SHELLFISH...

Oysters on the Half Shell

CORONADO ISLAND – VOTED “BEST SEAFOOD” Come in and get hooked on the best fresh, sustainable seafood. Enjoy a waterfront patio in a historic site, full bar, happy hour, a hyperlocal menu and private event rooms. We are located over the water in the historic former Hotel Del Coronado Boathouse that was built in 1887 as a chart house.

SEAFOOD

Oysters Rockefeller Mussels with Spanish Chorizo

FAVORITES Mediterranean Swordfish Fingerling potatoes, baby carrots, chermoula, kalamata olives and tomato salad

Idaho Trout Amandine Crusted with toasted almonds and sautéed, served with scalloped potatoes and sautéed vegetables

Lemon Pepper Mahi Mahi Sautéed with lemon pepper crust atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

Hours Sunday-Thursday 11:30am–9pm Friday & Saturday 11:30am–9:30pm

Cedar Plank Salmon

Happy Hour Sunday-Thursday 3–6pm

Cedar plank roasted, maple Dijon glazed British Columbia salmon with grilled broccolini and scalloped potatoes

Dog Friendly 22

Ponzu Sashimi Scallops

Steamer Pot of Clams

CHOWDERS San Francisco Cioppino A zesty marinara sauce, clams, mussels, crabmeat, shrimp, scallops and fish

Miso Glazed Seabass Sautéed shiitake mushrooms, ginger and Blue Lake beans over coconut rice and grilled scallion vinaigrette

*Pan-Seared Sea Scallops Goat cheese grits, sweet corn, asparagus and chive oil

Rock Lobster Tail 11oz oven baked and served with drawn butter

Prawn Linguine Grape tomatoes, basil, garlic and tomato broth

New England Chowder Our famous award winner

Manhattan Chowder Half & Half Chowder Can’t decide? Try both!

GREENS Magic Thai Salmon

By Melissa D’Arabian! Salmon, baby spinach, quinoa, tropical fruit salsa, zucchini, carrot, cabbage, red pepper, sesame seeds, and herbed magic sauce

Cilantro Lime Shrimp Alaskan King Crab 1¼ lb steamed and split, served with drawn butter

Menu items and prices subject to change 2018 Coronado Magazine - March

By Melissa D’Arabian! Shrimp, mixed greens, quinoa, corn, black beans, tortilla strips, pepitas, green onion, and Jack cheese

Seafood Louie Salad Caesar Salad

MEAT & POULTRY

Swordfish, Pacific

chicken taco or ½ tuna melt

Scallop Skewer

Pesto Chicken Sandwich

Garden Salad

Mary’s Chicken “Under A Brick”

Crab & Avocado Salad

Angus New York Steak

Seabass, Australian

Wedge Salad with Bacon

USDA Prime Top Sirloin

Ahi Tuna, Pacific

Bluewater Burger

JUST FOR LUNCH

Angus Cheeseburger

Shrimp & Scallop Skewer

Steak & Lobster

APPETIZERS Spicy Charred Edamame

Beer Battered Fish & Chips Fish Tacos

Panko Fried Shrimp

Choice of blackened mahi mahi, crispy fried cod or shrimp. Served on flour or corn tortillas, with avocado, shredded cabbage, tomato, tomatillo salsa and cotija cheese

Fisherman’s Platter

Grilled Salmon Ciabatta

Calamari Fritti Ahi Tuna Poke Maryland Style Crabcakes

“Ipswich” Fried Clams

Open-faced on toasted ciabatta, arugula, tomato and honey mustard aioli

TODAY’S FISH

Grilled Mahi Mahi Sandwich

Panko Fried Oysters

Baked Crab & Artichoke Dip Jumbo Prawn Cocktail

Our fish is cut on premise daily to meet our quality standards.

Served with your choice of two sides, and choice of a signature sauce.

Longfin Tilapia, CR, Sautéed Sanddabs, CA, Sautéed Grilled Spanish Octopus Seared Scallops with Roasted Jalapeño Aioli Seafood Ceviche Cocktail

Rainbow Trout, Idaho Mahi Mahi, Pacific Salmon, Atlantic, BC Shrimp Skewer

Menu items and prices subject to change

Ahi Tuna Poke Bowl Green rice, pickled daikon radish, avocado, pickled ginger aioli

Angus Cheeseburger

FISH & CHIPS

Char-Grilled Artichoke

Marinated tomatoes, burrata, pesto aioli, baby arugula and housemade potato chips

Brioche bun, roasted tomato, jalapeño aioli

Chowder with Salad Cup of chowder with a Caesar, Wedge or Bay Shrimp Louie Salad

Albacore Tuna Melt Cheddar cheese, oven dried tomato, sourdough and served with housemade potato chips

Traditional works, choice of cheese, with choice of housemade potato chips or french fries. Add bacon $1.

Bluewater Burger “An Aussie Classic!” Crispy onions, wild arugula, heirloom tomato, beet slice, with a fried egg

Crab “BLTA” Bacon, arugula, avocado, tomato, crab salad on sourdough served with housemade potato chips

Lobster Roll Served hot buttered or with chilled lobster in a toasted brioche bun with housemade potato chips

Chowder or Salad, and Taco or ½ Sandwich Cup of chowder or dinner salad, and grilled fish or 2018 Coronado Magazine - March

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Boneys Bayside Market 619-435-0776 | 155 Orange Avenue | Baysidemarket.com BAYSIDE SANDWICHES

SPECIALTY SANDWICHES

From $4.95 to $7.95

Build your Own -

Freshly made gourmet deli items are available by the pound for your evening meal.

Our cooks arrive early every day to create specialty salads and soups including our signature soup, Tomato Basil, and Turkey Chili.

Choose from an assortment of our premium deli cheeses and Boar’s Heads meats. Bread choices: Whole wheat, 7-grain, sourdough, foccacia, baguette, rye.

Super Tuna Salad • Veggie • Egg Salad •Chicken Salad • Ham n’ swiss • Turkey

GRILLED PANINI SANDWICHES From $6.50 to $7.95

Roast Beef Blue

Roast Beef, blue cheese, tomatoes, horseradish sauce & mayo on sourdough

Hours 8am - 9pm

Coronado Club

Turkey, Jack cheese, avocado, lettuce, tomato, sprouts, sundried tomato basil on foccacia

Meatball Sub

Italian style meatballs, tomato sauce & Provolone cheese on a baguette

Chicken Parmesan

Chicken breast, tomato sauce, Parmesan & mozzarella cheese on foccacia

Veggie Burger

HOT CASE Rocky’s free-range BBQ & garlic chickens Burgundy pepper tri-tip BBQ ribs

SOUPS AND CHILI

All of Boney’s famous homemade soups are made fresh daily.

Bayside Bakery

Garden burger, tomato, lettuce, onions, pickles, sprouts, mayo & mustard on a whole wheat bun.

Pastrami, Swiss Cheese, Sauerkraut, Thousand Island dressing & deli mustard on rye

Bayside Turkey

Turkey Wrap

whole wheat tortilla

Sun-dried tomatoes, turkey, Turkey, tomato, lettuce, cheddar Provolone cheese, & fresh basil on cheese, sprouts & sun-dried foccacia tomato spread wrapped in a whole wheat tortilla.

Island Baja

Salsalito Turkey, pepper jack cheese, avocado, tomato, cucumber & sprouts on foccacia

Menu items and prices subject to change 24

From $2.50 to $3.50

Turkey • Grilled Cheese • PB&J

Assorted Muffins Croissants Breakfast Pastries Cookies Veggie Wrap Specialty Bars Avocado, tomato, lettuce, onions, Mini Cakes & Tarts carrots, sprouts & mayo on a Date Nut Bars

Pastrami Rueben

DELI & MARKET

From $4.95 to $7.95

LITTLE PEOPLE SANDWICHES

2018 Coronado Magazine - March

Fruit Smoothies 16oz $4.95

Clayton’s Mexican Take Out (619)437-8811 | 1107 10th Street TACOS

CALIFORNIA BURRITOS

Carne Asada

The Pollo Chicken

“Let us cater your next special event!”

$6.95

The Adovada Marinated Pork

$6.95

The Veggie

$6.95

Pico de Gallo, Black Beans,Lettuce

The Protien

$10.95

Eggs, Fries, Carne Asada, Adovada, Cheese, Sour Cream

The Gains Eggs, Guacamole, Jalapenos, Carne Asada

The King

Shreeded Beef Cheese, Lettuce, Tomato

Shrimp

Carnitas

Hours 6am-10pm Daily

BREAKFAST PLATES

$7.95

Red or Green $2.95 Chilaquiles

$7.95

Guacamole & Pico de Gallo

Adovada

Fried tortilla chips w/ ranchero sauce. 2 scrambled eggs, cheese & sour cream

$5.75 Guacamole, Onion, Cilantro Huevos Rancheros Veggie

$7.75 $6.50 $6.50 $7.75 $7.75

$3.75 Chorizo & Eggs

Sour Cream, Pico de Gallo, cheese

$5.75

$8.50

With Sour cream & guacamole

Black beans, guacamole, lettuce. Huevos Con Jamon $11.95 Pico de Gallo, sour Cream, cheese

$7.95

Huevos Ala Mexicana

$7.95

ENCHILADAS $11.95 2 Cheese 2 Beef 2 Chicken

Chicken, Carne Asade, Cheese, Lettuce, Tomato, Rice, Beans, Guacamole

MEXICAN

$2.95 Carne Asada Beef Chicken Adovada $2.75 Carnitas

Quacamole, Lettuce, Tomato, $6.95 Cheese

The Original Carne Asada

“A Locals’ favorite” Serving a variety of breakfast burritos, breakfast plates, street tacos and combination plates.

Menu items even include something for your sweet tooth!

TORTAS

The Reina

$ 9.95

3 Beef or Chicken

$5.50 $6.50 Salsa Verde Street Tacos $7.50 $6.50 3 street tacos w/ eggs. Salsa verde & cheese

CHIMICHANGAS

Beef Carne Asade Shrimp, bacon, Fries, Chicken Cheese, Sour Cream, Guacamole, Beef or chicken Pico de Gallo w/ beans

ROLLED TACOS

3 scrambled eggs with pico de gallo.

QUESADILLAS

$4.95 Cheese Chicken Guacamole & Sour Cream Carne Asada 5 Beef or Chicken $6.95 Guacamole & Sour Cream

SIDES

$6.75 Rice $6.75 Beans $6.95 Sour Cream Guacamole Chips Chips & Salsa $4.50 Chips & Guacamole $6.95 Nachos $7.50 Jalapenos & Carrots Jalapeno Cheese Sauce Tortillas Hashbrowns

$2.50 $2.50 $1.95 $3.50 $2.50 $4.95 $6.95 $4.95 $2.50 $3.50 $0.75 $3.00

Menu items and prices subject to change 2018 Coronado Magazine - March

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Clayton’s (619) 435-5425 | 979 Orange Ave

“Where the locals go!”

Clayton has been serving home-cooked food for over 60 years! Come in and enjoy breakfast, lunch, dinner and dessert in a relaxed, fun atmosphere and choose from a wide variety of coffees, smoothies, shakes, soups, sandwiches, salads, diner dinners and desserts!

Start your morning off right with a great selection of coffees and pastries at our walk-up window!

DINING Hours Monday - Friday 6am-10pm Walk-up Window Opens at 5am

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EGGS & OMELETS

SCRAMBLES & BENEDICTS

1, 2, or 3 Eggs 7.95 / 8.95 / 9.95

Veggie Scramble

BREAKFAST SANDWICHES $10.50

eggs, mushrooms, bell peppers, ADD: Bacon, Ham, or Sausage 2.00 onions served with hashbrowns ADD: Homemade Corned Beef Hash and toast or Homemade Hot Sausage 3.00 Chorizo Scramble $10.95 Meatlover’s $12.50 eggs, chorizo, cheese served with bacon, sausage, ham, & cheddar beans and a flour tortilla

Denver

$10.95 Machaca Scramble

Ham, green pepper, & onions

Garbage

$14.95

4 eggs, bacon, sausage, ham, 3 cheeses, veggies

Veggie

$10.95

eggs, machaca beef, cheese served with beans and a flour tortilla

Mexicana Scramble

$10.95

$10.95 eggs, ham, cheese, tomato,

Mushroom, tomato, bell pepper, spinach, onion

Irish

onions, & jalapenos served with beans and a flour $12.50 tortilla

homemade corned beef hash & cheddar

Nado

Eggs Benedict $10.95 Eggs $11.95 Florentine Benedict $11.95

Swiss & tomato topped w/ avocado

HOUSE SPECIALTIES Huevos Rancheros Chicken Fried Steak & Eggs

$10.95

$12.95 served with hashbrowns & toast Pork Chops & Eggs $12.95 with hashbrowns, toast, chutney Steak & Eggs $13.95

spinach, tomato and smoked bacon served with hashbrowns

PANCAKES WAFFLES & FRENCH TOAST Old Fashioned Waffle $6.25 Belgian Waffle $8.50 Strawberry Shortcake Waffle $10.95

served with hashbrowns & toast

BREAKFAST BOWLS Oatmeal Bowl Yogurt Bowl Acai Bowl

$6.50 $9.95 $10.95

Menu items and prices subject to change 2018 Coronado Magazine - March

Old Fashioned Fried Egg Sandwich $8.95 Bagel Sandwich $10.95 Omelet style eggs, ham & American cheese

Spicy Sausage English Muffin Sandwich $10.95

Omelet style eggs, hot sausage & American cheese

Breakfast Croissant Sandwich

$11.95

Omelet style eggs, bacon & Swiss

Veggie Croissant Sandwich

$11.95

Biscuit Florentine

$11.95

Omelet style eggs, avocado, tomato, Swiss

Omelet style eggs filled with spinach, roasted red peppers, grilled onions, gruyere cheese served on a bacon biscuit

Chicken Fried Steak Biscuit Sandwich $13.50 BLT Egg Burger $13.50 Angus beef patties, 2 fried eggs, bacon, lettuce, tomato on an amoroso roll

SMOOTHIES

Blended with apple juice, orange juice, almond milk, or soy milk

Strawberry-Banana $5.50 Strawberry-Banana-Blueberry $5.50 Raspberry-Strawberry-Mango $5.50 Mango-Pineapple-Banana $5.50 Acai-Strawberry-Banana $6.95 Peanut Butter Protein with Greek Yogurt $6.50 The Lotus $7.95 The Root $7.95 The Palm $7.95 The Poppy $7.50

DINER PLATES

DELI SANDWICHES & PANINIS

Caesar served with garlic bread $8.95 Greek $11.95 *Thanksgiving Baked Grilled Chicken, Spinach, $13.95 Turkey & Havarti $9.95 Turkey & Stuffing Tomato, Feta $11.95 Served with Cranberry Sauce

Bacon, Lettuce, Tomato $9.50 COBB $12.95 Turkey, Bacon, Avocado $11.95 *Baked Meatloaf & Gravy $12.95 $14.95 Tuna, Swiss, Avocado $10.95 *Flat Iron Steak $13.95 PIES & SWEETS Veggie $10.50 *Chicken Fried Steak Old Fashioned Egg Salad $9.95 Homemade Fish ‘n’ Chips $11.50 Homemade Granny $5.95 $13.95 Smith Apple Pie Club $11.95 Spaghetti & Homemade Meat Balls Coconut Cream, Banana Cream, Chicken Strips & Fries $9.95 Chocolate Cream, Strawberry PANINIS Open Faced Turkey Sandwich $9.95 Cream $5.95 Coronado Cubano $11.95 served with mashed potatoes & gravy Cherry or Blueberry Pie $5.95 *Plates include: homemade mashed potatoes, Turkey, ham, Swiss, dill pickles

a la mode $2.00 Mustard, & Mayo $9.95 vegetables, dinner roll, & soup or salad Warm Chocolate Chip Caprese fresh tomato, house made Cookies and Milk for 2 $6.95 STARTERS & SIDES mozzarella, fresh basil, vinaigrette Traditional Hot Fudge Sundae

$5.95 French Fries London Broil Roast Beef $11.95 Double Fudge Brownie Sundae $8.95 1/2 Plate 3.95 Full Plate 5.95 horseradish cheddar, red onions, roasted Gooey Cinnamon Roll Sundae $7.95 ADD: Cheese 2.00 ADD: Bacon 2.00 red peppers, horseradish mayo.

Big Scoop of Ice Cream $3.50 Chili Cheese Fries $10.50 Turkey Day $11.95 Onion Rings $7.50 Soft Serve Ice Cream Cone Baked turkey, stuffing, muenster, Mozzarella Sticks $5.95 chocolate / vanilla / swirl cranberry sauce served with gravy small 2.00 large 3.00 Fried Pickles $5.95 BLTA $10.95 Served with ranch

Bacon, lettuce, tomato, avocado

Peanut Butter & Jelly

$8.95

with banana

GRILLED SANDWICHES Grilled Cheese The Dewey

Cheese, grilled onions & 1000 island

$7.95 $8.95

Old Fashioned Fried Egg Sandwich Tuna Melt $10.50 Reuben $11.95 Traditional Monte Cristo $13.50 turkey, ham, Swiss, mayo, & mustard in deep fried batter

Cheesesteak

$12.95

Fried Zucchini Homemade Mac & Cheese Homemade mashed potatoes Homemade Creamed Corn Coleslaw

$5.95 MILKSHAKES, $4.95 MALTS & FLOATS $4.25 Make it a Malt for $0.75 $3.95 Clayton’s Classics, $3.50 Zingers, Soda Floats

$5.50

Clayton’s Legends

$6.25

The Black Cow The Brown Cow Black & White The Mud

$5.95 $5.95 $5.95 $5.95

SOUP & CHILI Clayton’s Chicken Tortilla Soup Cup $3.95 Bowl $5.95

Homemade Soup of the Day Cup $3.95 Bowl $5.95

Homemade Chili

topped with onions and cheese Cup $4.95 Bowl $8.95

SALADS

Dressings: Ranch, Bleu Cheese, 1,000 Island, Italian, Balsamic, Honey Mustard, Oil & Vinegar

True Vanilla / Hershey’s Chocolate / Fresh Strawberry

Coffee / Oreo Cookie / Banana / Creamy / Peanut Butter / Oreo Peanut Butter / Chocolate Peanut Butter Banana Homemade Chocolate Fudge Brownie Homemade Chocolate Chip Cookie Peanut Butter & Jelly Black Forest (Cherry, Fudge Brownie) The 50/50 (Orange Juice & Vanilla) Sweet Berry

Menu items and prices subject to change 2018 Coronado Magazine - March

27

Costa Azul (619) 435-3525 | 1031 Orange Ave

Come visit Costa Azul Coronado, the earth tones and subdued lighting will make you feel like you are under a palapa on a secluded island. Enjoy the cool ocean breezes and savor the salty ocean air as you enjoy one of Coronado’s finest eateries.

Daily Specials

SOUPS & SALADS

Skinny Swordfish Tacos

Pozole de Pollo

Grilled and topped with beans and corn salsa wrapped in Romaine hearts served with rice and veggies

Traditional Mexican chicken soup Costa Rita with hominy, onions & oregano.

Sauza Gold Tequila, Gran Gala, Costa Azul Sweet and Sour

BUDS Burrito Monster Burrito Stuffed with Carne Asada, Carnitas, Chicken Cheese and Beans served with rice

Carnitas Ole Seasoned pork, seared then braised in beer, citrus and spices. Served with guacamole, salsa & fresh tortillas.

Carne Asada Ensalada Caesar Salad Azul with hearts of palm, avocado and red onions; topped with house marinated tri tip.

Rotisserie Chicken

MEXICAN Hours Mon 11am - 9pm Tue 11am - 9pm Wed 11am - 9pm Thur 11am - 9pm Fri 11am - 9pm Sat 11am - 9pm Sun 11am - 9pm Happy Hour M-F 3:30-6:30 Sun ALL DAY

28

Roasted half chicken rubbed in house seasonings. Served Mexican Style with rice and beans and flour tortillas.

MARGARITAS AND SIGNATURE DRINKS

Garden Esmeralda Salad

Mixed greens, tomato, jicama, red onion, corn, pumpkin seeds, craisins and hearts of palm, tossed with house vinaigrette or chipotle ranch dressing.

Avocado Salad Two-ways A half avocado with tuna salad and a half avocado with spicy shrimp on a bed of spinach and roma tomatoes.

LOCAL FAVORITES Flat Iron Steak

Tender Flat Iron steak grilled and topped with gorgonzola butter, served with sauteed spinach & mashed potatoes. $21.95 (Add shrimp for $3)

Pacific Swordfish

Pacific swordfish, grilled with garlic, butter and lemon, Poblano Relleno served ‘Mexican style’ with rice Fresh roasted poblano chile beans, salsa fresca, tortillas and stuffed with slow-roasted pork or rotisserie chicken, green olives, jack guacamole, or ‘gringo style’ with mashed potatoes & sauteed & cheddar cheeses, topped with vegetables. ranchero sauce.

Grilled Salmon Fresh Salmon, blackened or grilled, served “Mexican Style” with rice & beans.

Menu items and prices subject to change 2018 Coronado Magazine - March

Rosarita Sauza Gold Tequila, Costa Azul Sweet and Sour, Splash of Cranberry

Adios Mother Rita Sauza Gold Tequila, Grand Marnier, Costa Azul Sweet and Sour. A House Favorite!

Mexican Martini Sauza Hornitos Plata, Grand Marnier, Fresh Lime

Minty Mojito Cruz Light Rum, Fresh Mint, Lime Juice, Topped with Soda - A House Specialty!

ROTATING DRAFT BEERS AVAILABLE AND WINE BY THE GLASS

Island Pasta (619) 435-4545 | 1202 Orange Ave PIZZAS Island Pizza

Sausage, pepperoni, green and red peppers & onion.

Established in 1994

by Brant and Carol Sarber, Island Pasta is the culmination of a life-long dream of restaurant ownership.

The focus is on fresh – homemade pasta, pizza with all sauces made in-house.

Complimenting all this delicious food is an incredible wine list, featuring over 25 by the glass and a local beer seclection all reasonably priced.

ITALIAN Hours Mon 11am–9pm Tue 11am–9pm Wed 11am–9pm Thu 11am–9pm Fri 11am–9pm Sat 11am–9pm Sun 11am–9pm Happy Hour Monday - Friday from 3-6PM and All Day on Sunday!

Prima Vera Pizza

Green & Red peppers, onions, black olives, mushrooms & mozzarella

Hawaiian Pizza

Freshly baked pizza with ham & pineapple slices.

Artichoke Heart Pizza

SPECIALTY PASTA PLATES

STUFFED PASTAS Manicotti

Oven baked rigatoni, meat sauce & melted mozzarella.

Pasta stuffed with cheeses, baked with fresh marinara sauce & mozzarella cheese.

Tomato Basil Spaghettini

Lobster Ravioli

Rigatoni Bake

Spaghettini pasta with fresh tomatoes, basil, garlic & olive oil.

Ravioli stuffed with lobster and topped with creamy alfredo sauce.

Lasagna with Meat Sauce

SEAFOOD

Verdura Pasta Spinach, mushooms, tomatoes, capers, olives, onions & artichoke hearts tossed in olive oil & garlic.

Served over spaghetti.

Garlic Chicken Savory chicken, garlic and mushrooms in a white wine & light cream sauce. Served over fettuccine

Rosemary Chicken Fresh chicken breast baked with rosemary and garlic. Served with rigatoni pesto

Shrimp Scampi Jumbo shrimp with tomatoes, fresh basil, onion & capers, sauteed with white wine garlic & olive oil.

Served over spaghettini.

Fettuccine & Clam Sauce

Artichoke hearts , tomatoes & mozzarella.

Portobella Mushroom Pizza Freshly baked pizza with marinated portabello mushrooms, fresh spinach & onions

BBQ Chicken Pizza BBQ sauce, chicken, tomatoes, cilantro & mozzarella

Sundried Tomato Pizza Freshly baked pizza with marinated portabello mushrooms, fresh spinach & onions

White wine clam sauce with mushrooms, garlic & tomatoes.

Served over fettuccine.

Roy-Roy Pizza

Seafood Alfredo

Four -Cheese Pizza

Scallops, shrimp & clams in olive oil & garlic, served on a bed of fettuccine alfredo

Fontina, mozzarella, parmesan & fresh mozzarella cheeses.

Four cheese pizza with double pepperoni & double pizza sauce

Menu items and prices subject to change 2018 Coronado Magazine - March

29

McP’s Irish Pub & Grill 619.435.5280 | 1107 Orange Avenue | mcpspub.com

A popular, local spot, where prices are fair, food is home-made, friends and family get together, and live music is always going!

McP’s is proud to be a welcoming spot to locals for over 35 years!

We’ll see you on the patio!

Established in 1982, McP’s is owned and operated by a former Navy SEAL, Greg McPartlin

BAR & GRILL Hours 7 Days a Week Open 11 am Late Night Menu until 11 pm Happy Hour Monday thru Friday 4–6 pm Dog Friendly 30

APPETIZERS Sampler Platter Cheese Sticks Calamari Strips Pub Crusties Potato Skins Chicken Strips Chicken Wings McSliders Jalapeño Poppers

McSALADS & SOUPS House Salad Grilled Chicken Caeser Chef ’s Salad Stuffed Tomato New England Clam Chowder

McBurgers Ol’ Dubliner Half-pound Charbroiled Burger Cheeseburger Bacon Cheeseburger

Cisco Burger Mexican Burger St. Paddy Melt Dog Burgers Specialty made burgers for your furry family members

ENTRÉES McP’s Mulligan Stew Meatloaf Shepard’s Pie Corned Beef and Cabbage Teriyaki Chicken Breast Chicken Fried Steak Fish & Chips

SANDWICHES Corned Beef on Rye Reuben McP on Rye Irish Dip McPhilly Cheese Steak or Chicken Charbroiled Chicken Breast French Dip Tuna Melt Our Famous Monte Cristo Clubhouse Supreme

Menu items and prices subject to change 2018 Coronado Magazine - March

Basic, Good Old B-L-T Deli Sandwich Tuna or Chicken Salad Grilled Cheese Cup-and-a-Half

DESSERTS Warm Apple Pie Nado Gelato Scoop of Ice Cream Bread Pudding

FOR KIDS ONLY Kids Fish ‘n Chips Kids McSliders with fries Chicken Strips with fries Hot Dogs with fies Cheese or Pepperoni Pizza Grilled Cheese Sandwich Kids Pasta Peanut Butter and Jelly Sandwich

Nicky Rottens 619-537-0280 | 100 Orange Ave | NickyRottensOnCoronado.com SALADS Orange Ave. Salad

Here at Nicky Rottens we are more than just a “burger joint.” We are a family that operates on a simple basis of American tradition, integrity, and discipline. We are the best at what we do because we settle for nothing less than perfection, and we love it that way.

14 Flat Screens 2 giant projection screens!

Mixed greens, baby kale, red quinoa, beets, cucumber, feta, red onion, avocado, served with a light and zesty orange vinaigrette.

Warm Steak Spinach Salad

Juicy grilled steak strips atop organic wilted spinach with a mix of caramelized Apple wood smoked bacon, hard boiled eggs, and pine nuts.

STARTERS

FAMOUS BURGERS

Ahi Tuna Tower

Famous Rotten Burger

Freshly chipped ahi tuna is paired with fresh mango & cucumber.

Micro cilantro & fresh sesame seed top off this dish which is served with crispy wontons.

Hours Open Daily 11am -10:30pm Happy Hour Mon - Fri 3pm-6pm $5 drafts/well cocktails/house wines Happy Hour Cocktails Jalapeño Marg Pineapple Mojito White Peach Mule

Bacavo Burger

A combo of carmelized bacon and avocado, swiss cheeese, lettuce, Just like mom used to make. tomato and onion topped with our Golden battered, and fried chicken Rotten Sauce. fritters crispy on the outside and tender inside. Served with fries.

Buttermilk Chicken Fritters

Chipotle Jalapeño Burger

Pretzels and Beer Cheese

BAR & GRILL

The staples; lettuce, tomato, onion and your choice of cheese, topped with our famous Rotten Sauce.

Decked out with jalapeños, lettuce, tomato, onion, pepper jack chese, and a generous helping of our spicy yet cool, chipotle mayo.

Try our twist on a classic ballpark favorite. Warm, salted pretzels served with you choice of a decandent beer cheese sauce or our Bruschetta Burger slightly sweet marinara sauce.

A classy burger dressed with roma tomatos, fresh basil, garlic, Shrimp Cocktail provolone cheese, parmesan cheese, 4 jumbo shrimp served with our and mixed greens. A pesto ailoi bright and slightly tangy adds a sophisticated burst of flavor. cocktail sauce.

KID FRIENDLY TOO!

DAILY SPECIALS WEDNESDAYS 7PM Trivia Night $100 Weekly Prizes FRIDAYS Military Appreciation 15% Off with Valid ID SATURDAYS Burger of the day 10% off

Cavner Mule

Jameson Whiskey, fresh lime juice, topped with ginger beer. In honor of SOC Brad Cavner Navy Seal, $1 of every drink sold goes to the Navy Seal Foundation in Brads name.

Ultimate Burger Challenge

If you’re man enough for the task, this burger weighing a whopping 2.5 pounds is your next challenger! Finish everything on the plate in 30 minutes and It’s FREE! Successfully complete this challenge in one hour and you’ll get your name engraved on the wall of fame.

Menu items and prices subject to change 2018 Coronado Magazine - March

31

Primavera Ristorante 619.435.0454 | 932 Orange Avenue | Primavera1st.com Risotto alla Fico & Pomodoro

Creamy risotto, tomato, Mission figs, roasted sweet white corn

Voted “Best Italian” Located in the heart of Coronado Island, Primavera Ristorante serves exceptional innovative Northern Italian cuisine, inspired by the fresh ingredients and flavors of San Diego. Primavera Ristorante offers traditional Italian dishes, cocktails, an extensive wine list and a sophisticated and intimate atmosphere.

Pollo Campagnola

Grilled chicken breast, sundried tomato and Kalamata olive balsamic sauce, sautéed spinach, goat cheese

Scampi Classico

Jumbo scampi, white wine, garlic, lemon butter sauce, served over linguini

Cioppino

Hours Dinner: 5 – 10 pm daily Happy Hour: Mon.– Fri. 5 – 7 pm Martini Monday: $5 martinis Thursday Date Night: $60 prix fixe dinner for two 32

Spaghetti alla Carbonara

Vitello Piccatina al Limone

Lobster ravioli, creamy tomato vodka cream sauce

Slow braised veal shank with vegetables, burgundy wine and broth, served with risotto or linguine

Penne alla Puttanesca

Grilled artichoke hearts, lemon beurre blanc sauce

Carpaccio al Grana Padano

Thinly sliced filet mignon, baby Grilled pancetta, sweet peas, rich arugula, capers, lemon oil, Grana parmesan cheese Padano shavings cream sauce

Polpo al Limone

ITALIAN

Shrimp, scallops, house marinara, black olives, capers

Shrimp, mussels, clams, daily catch, wild thyme and tomato broth

Carciofi al Burro

Grilled octopus, fresh herb and lemon dressing

Avocado alla Griglia

Ravioli di Aragosta

Linguinne alle Vongole

Linguini, fresh clams sautéed in Grilled shrimp, avocado & artichokes hearts, toasted crostini, wine, garlic, butter herb broth lemon herb vinaigrette

Insalata di Pera

Bosch pear, gorgonzola, glazed walnuts, endive, radicchio, balsamic reduction, herb vinaigrette

Insalata di Barbabietole

Grilled beets, baby arugula, seared queso fresco, candied pecans, fresh herb vinaigrette Menu items and prices subject to change 2018 Coronado Magazine - March

Veal medallions, mushrooms, lemon, butter, capers and white wine sauce

Osso Buco alla Milanese

Lombatina alla Griglia Grilled 16 oz. veal chop, rosemary and garlic balsamic sauce

Swaddee Thai Restaurant 619.435.8110 | 1001 C Avenue HOUSE CURRIES $12.95 Vegetarian (Tofu) $12.95 Chicken or Pork $13.95 Beef $14.95 Shrimp Panang, Red Curry, Green Curry, Yellow Curry, Gang Massaman, Gang Kua, Choo Chee Established in 1996, Locally owned and operated, Authentic Thai Cuisine

APPETIZERS

$6.95 Pae Sa Spring Rolls $7.95 Pla Kratiam Tofu $8.95 Pla Sam Ros Satay $9.95 Pla Choo Chee Goong Salong $8.95 Larb Pla Swaddee Shrimp Fresh Summer Roll Hoa Mok $9.95

Tofu $10.95 SEAFOOD Shrimp

SOUPS

THAI Hours Tuesday thru Saturday 11:00 am –2:00 pm Dining 5:00 pm – 9:00 pm

HOUSE SPECIALTIES A LA CARTE

Gang Jued Tom Yum Chicken Shrimp Tom Kar Chicken Shrimp Poh Tak

Bowl Hot Pot Scallop Lad Prik $5.00 $12.95 Scallop Kratiam Prik Tai Pad Pra Mouk $5.00 $13.95 Pla Goong $5.95 $14.95 Yum Calamari Yum Ta Lay $5.95 $14.95 Goong Lad Prik $6.95 $16.95

SALADS

DUCK

Duck Lad Prik Duck Pad Kana Swaddee Chef Salad $10.95 Larb Duck $9.95 Yum Ped Grob Som Tom $12.95 Ped Panang Nam Choo Chee Duck

Menu items and prices subject to change

$29.95 $29.95 $29.95 $29.95 $29.95 $20.95

$12.95 Vegetarian (Tofu) $12.95 Chicken or Pork $13.95 Beef $14.95 Shrimp Cashew Dish, Basil Dish, Ginger Dish, Green Bean Dish, Mix Vegetables, Sweet and Sour Dish, Pra Ram, Larb Salad, Beef $19.95 Salad, Spicy Tofu Dish $19.95

NOODLES AND $19.95 FRIED RICE

$16.95 $16.95 Vegetarian (Tofu) $19.95 Chicken or Pork $16.95 Beef Shrimp $12.95 Pad Thai Paradise Noodles $12.95 $13.95 $19.95 Yum Woonsen $14.95 $19.95 Pad Se-Ew $19.95 Pad Woonsen $19.95 Drunken Noodles $19.95 Regular Fried Rice $19.95 Spicy Fried Rice Pineapple Fried Rice

2018 Coronado Magazine - March

33

Tavern Kitchen 619-437-0611 | 1310 Orange Ave | Coronadotavern.com MAIN (DINNER) Mary’s Natural Roasted Chicken Pot Pie

KITCHEN

vegetable veloute, fresh herbs, puff pastry crust

Black Pig Barbecued Baby Back Ribs

Progressive American Cuisine, Made from scratch using the highest quality seasonal incredients.

Handcrafted cocktails featuring fresh juices, homemade syrups and the finest spirits; rotating handles of local craft beers.

grilled corn on the cob with lemon butter, red cabbage, baby broccoli, green bean & fresno chili slaw

Mary’s Natural Pan Roasted Airline Chicken Breast

FIRST Cavatappi Mac & Cheese Grilled Local Halibut Tacos Burrata, Tomatoes & Basil Crispy Brussel Sprouts Dungeness Crab Cake Grilled Shrimp & Potatoes Local littleneck Clams Artisan Cheese & Board

MIDDLE NEW AMERICAN Hours Sunday - Thursday 12pm - 11pm Friday - Saturday 12pm - 1am Late Night Menu Served until 11 pm Happy Hour Everyday 3-6 pm Dog Friendly 34

Cream of Asparagus Soup Tomato and Basil Soup Baby Beet Salad Iceberg Wedge Chopped Salad Bibb Hearts Salad

MAIN (LUNCH) Grilled Bacon and Blistered Shishito Pepper Burger

aged white cheddar, firestone dba grain mustard dressing, bread & cie brioche bun, hand cut fries

Angus Beef Sliders red onion bacon jam, double creme brie, brioche bun, hand cut fries

Spice Crusted Slow Roasted New York Steak Sandwich

avocado, grilled onions, grilled tomatoes, horse radish sorel aioli, arugula, hand cut fries

Pressed Grilled Chicken Breast Sandwich

provalone cheese, fresh herb & sun dried tomato pesto, baby spinach, house made lemon pepper chips, ciabatta

Coronado Golden Braised Short Rib Sliders

caramelized onion, crème fraiche horseradish slaw, bread & cie brioche buns, hand cut fries

Grilled Jumbo Tiger Shrimp Wrap

creamy avocado mash, pickled red onions, herbed slaw, smoky chipotle aioli, sweet potato chips

Beer Battered Fish & Chips

house old bay seasoning, fresh herb buttermilk slaw, hand cut fries Menu subject to change for seasonal ingredients 2018 Coronado Magazine - March

roasted garlic & french brandy reduction,creamy mashed potatoes, maple bourbon glazed thumbelina carrots

Fresh Grilled Norwegian Salmon

adobo rub, lime butter emulsion, sauteed rainbow quinoa with brussel sprouts, baby broccoli, cherry tomato & shallots

8 oz. Angus Flat Iron

herb & spice dry rub, ancho chile chimichurri, roasted potatoes, sautéed chinese long beans

16 oz. Bone in Ribeye

mezcal bordelaise sauce, grilled oyster mushrooms, sauteed baby kale, shallots, cherry tomatoes, fingerling potatoes

Grilled Bone in Pork Chop

hard apple cider reduction, creamy polenta, sauteed broccolini

NOW SERVING CORONADO

WEEKLY

FRESH & HEALTHY MEAL DELIVERY Healthy: Our well-balanced meals are carefully crafted for optimal nutrition. Enjoy wholesome veggies, fruit, lean meats and vegetarian proteins. Menu items rotate Staying on track with your nutritional goals can feel like a lot of work. That’s why we started Eat Clean Meal Prep: To take the hard work out of healthy eating by delivering delicious, healthy meal prep in San Diego County.

each week, so no need to pick them out. Just let us know if you have any allergies or preferences and we handle the rest!

Flavorful: Our thoughtfully planned meals contain Low Salt & Low Sugar. We focus on natural flavorings &

We do the grocery shopping, prep and cooking, so you can have ready-to-eat meals and snacks delivered straight to your door.

Easy: With our meal prep in San Diego, we make it easy

Locally Owned & Operated

packed life.

seasonings, never using processed ingredients! so that you have more time for your busy, to do list-

WWW.EATCLEANMEALPREP.COM • 619.354.7272 • INFO@EATCLEANMEALPREP.COM

2018 Coronado Magazine - March

35

DINING Directory Spring 2018

36

Avenue Subs 878 Orange Ave 619-435-4668

Candelas on the Bay 1201 1st St #115 619-435-4900

Current Coronado Island Marriott 2000 2nd St 619-522-3150

Babcock & Story Bar 1500 Orange Ave 619-435-6611

Central Liquor & Deli 178 Orange Ave 619-435-0118

Danny’s Palm Bar 965 Orange Ave 619-435-3171

Bistro d’Asia 1301 Orange Ave 619-437-6677

Chez Loma 1132 Loma Ave 619-435-0661

Domino’s Pizza Coronado Plaza 619-437-4241

Bluewater Boathouse 1701 Strand Way 619-435-0155

Clayton’s Coffee Shop 979 Orange Ave 619-435-5425

Eno Pizzeria & Wine Bar 1500 Orange Ave 619-522-8490

Boney’s Bayside Market 155 Orange Ave 619-435-0776

Clayton’s Mexican Takeout 10th St 619-437-8811

Fish Company 1007 C Ave 619-435-3945

Brigantine 1333 Orange Ave 619-435-4166

Coronado Bayside Grill 2000 Visalia Row 619-435-1740

Fonda Don Diego 120 Orange Ave 619-537-0054

Bruegger’s Bagels 1305 Orange Ave 619-435-3900

Coronado Brewing Company 170 Orange Ave 619-437-4452

Gelato Paradiso 918 Orange Ave 619-629-5343

Burger King 1201 1st St 619-435-8707

Coronado Cupcakery 1201 1st St #104 619-437-0166

High Tide Bottle Shop & Kitchen 933 Orange Ave 619-435-1380

Cafe 1134 1134 Orange Ave 619-437-1134

Costa Azul 1031 Orange Ave 619-435-3525

Il Fornaio 1333 1st St 619-437-4911

Cafe Madrid 1029 Orange Ave 619-843-2524

Crown Bistro 520 Orange Ave 619-435-3678

Island Pasta 1202 Orange Ave 619-435-4545

Calypso Cafe 505 grand Caribe Causeway 619-423-5144

Crown Landing Loews Coronado Bay 4000 Coronado Bay Rd 619-424-4444

Juice Crafters 943 Orange Ave 619-319-5931

Crown Room Hotel Del Coronado 1500 Orange Ave 619-522-8490

KFC/Taco Bell 100 B Ave 619-435-2055

2018 Coronado Magazine - March

DINING Directory Spring 2018

La Salsa 1360 Orange Ave 619-435-7778

Park Place Liquor 1000 Park Pl 619-435-0116

Tent City 1100 Orange Ave 619-435-4611

Leroy’s Kitchen + Lounge 1015 Orange Ave 619-437-6087

Primavera Ristorante 932 Orange Ave 619-435-0454

Tides Coronado Island Marriott 2000 Second St 619-435-3000

Lil’ Piggy’s Bar-B-Q 1201 1st St 619-522-0217

Saiko Sushi 116 Orange Ave 619-435-0868

Villa Nueva 956 Orange Ave 619-435-1256

Lobster West 1033 B Ave #102 619-675-0002

Sheerwater Hotel Del Coronado 1500 Orange Ave 619-522-8490

Village Pizzeria 1206 Orange Ave 619-522-0449 1201 1st St 619-437-0650

Maretalia Ristorante 1300 Orange Avenue 619-522-0946

Spiro’s Greek Cafe 1201 1st St 619-435-1225

West Pac Noodle Bar 1166 Orange Ave 619-313-6003

McP’s Irish Pub & Grill 1107 Orange Ave 619-435-5280

Stake Chophouse & Bar 1309 Orange Ave 619-522-0077

Wine A Bit 928 Orange Ave 619-365-4953

Miguel’s Cocina 1351 Orange Ave 619-437-4237

Starbucks 960 Orange Ave 619-437-8306

Which Wich 926 Orange Ave 619-522-9424

Mindful Cafe at Sharp Coronado Hospital 250 Prospect Place 619-522-3600

Subway 1330 Orange Ave #170 619-435-8272

Von’s Signature Cafe 868 Orange Ave 619-435-6811

Mootime Creamery 1025 Orange Ave 619-435-2422

Sundeck at the Del 1500 Orange AVe 800-468-3533

Yogurt Escape 942 Orange Ave 619-435-9700

Night & Day Cafe 847 Orange Ave 619-435-9776

Swaddee 1001 C Ave 619-435-8110

Yummy Sushi 1330 Orange Ave 619-435-2771

Nicky Rottens Bar 100 Orange Ave 619-537-0280

Tartines 1106 1st St 619-435-4323

1500 Ocean Hotel Del Coronado 1500 Orange Ave 619-522-8490

Panera Bread 980 Orange Ave 619-437-4288

Tavern Kitchen 1310 Orange Ave 619-437-0611 2018 Coronado Magazine - March

37

Happy Hour Bluewater Boathouse

Nicky Rotten’s

Sunday - Thursday 3 to 6 p.m. with small plate selections and drink specials, available in the bar only.

Monday - Friday 3 to 6 p.m. $5 Drafts, Well Cocktails, House Wines. $5 Pretzels & Beer Cheese or Side of Fries/Tots, $5 Buffalo Wings, $7 Nahcos, $8 Chicken Fritters & Fries and $10 Chicken Lettuce Cups.

Costa Azul Monday - Friday from 3:30 to 6:30 p.m. All day on Sundays.

Well drinks - $5, 12 ounce Costa Ritas $5, food specials.

Island Pasta Monday - Friday 3 to 6 p.m. $1.75 Bud Lites, $3.50 house wine.

Leroy’s Kitchen + Lounge 3 to 6 p.m. daily with $8 specialty cocktails, $6 select glass of wine, $5 premium well dinks, $5 craft drafts, 1/2 off select appetizers.

Loews Coronado Bay Resort Cays Lounge Tuesday, Wednesday, Thursday, Sunday 3 to 5 p.m.

Crown Landing Monday, Thursday, Friday, Saturday 5 to 7 p.m.

Maretalia Ristorante 3 to 7 p.m. daily with $5 bruschetta, $10 pastas, $15 meat & cheese board, $20 bottles of wine, $8 cocktails

Mc P’s Monday - Friday 4 to 6 p.m. with 1/2 off select appetizers, house wines by the glass and $1 off beer or cocktails.

Primavera At the Bar - Monday - Friday 5 to 7 p.m. with food and drink specials, $3 off any drink. Mondays $5 Martini night.

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2018 Coronado Magazine - March

Sea180° Coastal Tavern Everyday 2:30 to 5 p.m. with drink specials, beers on tap for $5, house made infusions and sangrias, $5 and tiered wines available from $5-$12 a glass.

Special selected appetizers from $5-$9.

Spiro’s Greek Cafe Monday - Thursday 3 to 6 p.m. $2 off draft beer, wine and appetizers.

Stake Chophouse & Lounge 4 to 6:30 p.m. daily with $6 premium well drinks and select wines by the glass, $5 Select craft beers, $8 cocktails and martinis, $15 Veuve by the glass, 1/2 off bar appetizers

The Tavern Happy Hours 3 to 6 p.m. daily.

625 Alameda Boulevard Coronado, California Charming single level, mid century modern, adorable beach cottage completely remodeled in 2016. This is a three bedroom, 2 bathroom home with beautiful wood beamed ceilings and a gorgeous fireplace. Upgrades include: beautiful custom kitchen with white cabinets and quartz countertops, Mitsubishi Zone Controlled Heating and Air Conditioning, new windows, and xeriscaped landscaping on a drip timer system. This home is just 6 blocks from the beach and would be perfect as a vacation rental, second home or as your new forever home.

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39

FEATURE

Primavera Chef - Ryan Moore

Cristos and Jeanette Stavros opened Primavera Ristorante on July 4 1989. Primavera was the first fine dining restaurant to open on Orange Avenue in the former location of a cocktail lounge called Secret Harbor. For 29 years the restaurant has been family owned. With the passing of Cristos, his daughter Denise has taken over the reins of this fine Italian cuisine restaurant. For the past five months Chef Ryan Moore has been at the helm of Primavera Ristorante’s kitchen.

by Alessandra Selgi-Harrigan When Point Loma native Ryan Moore was a teenager he lived with his mother, a radiologist, in Palm Springs for a period of time.

Because his mom was busy with work he had to make do on his own when it came to food.

“I kind of experimented cooking for myself. I was fascinated with cooking shrimp, deglazing with wine and making pastas. My aunt had a cafeteria in Paris Valley and I worked there as a cashier. I always wanted to make sandwiches and cook the food. I knew what I wanted to do,” said Moore.

After he graduated from Point Loma High School he started a twoyear program at the culinary school at Mesa College and worked at a family restaurant as a cook. Within a year he was promoted to kitchen manager.

“I got a lot of experience and had a job offer at Chesapeake Bar & Grill,” he explained.

There, Moore worked as a sous chef under renowned Chef Tim Sullivan. At that time Sullivan also owned Epazote and Cilantro.

The experience at Chesapeake elevated Moore to a different level.

“I learned to cut fish and meat, the operation of a restaurant, ordering, and running the staff. I was kind of doing it on my 40

2018 Coronado Magazine - March

own at the family restaurant [where I worked before]. This was a different level working with professionals. I progressed,” he said.

Chesapeake focused on seafood and Italian cuisine but also sushi.

The restaurant had a big kitchen, an oyster bar and a Cigar and Martini room in the back. In time Sullivan left the restaurant and Moore was promoted to chef. Still in his early 20s he found himself in charge of a $50,000 a week restaurant. He stayed at Chesapeake for four years and received Chef of the Year Award at the Beverly Hills Hotel.

“It was a big honor,” he said of the award.

Seafood has always been at the center of Moore’s cooking because of his Portuguese background. His dad was a tuna fishermen and his grandmother preserved the tuna in mason jars and Moore recalls having a tuna fish sandwich for lunch everyday growing up.

Moore felt he needed to learn about the business and after Chesapeake he was hired at China Grill at Mandalay Bay in Las Vegas. “It was in the early 2000s when a lot of food transitioned into fusion and being a chef was popular. [The restaurant] was a fusion grill. I worked there and learned volume,” he said.

The grill served $90 plates, had a huge lobster tank and the

FEATURE

crustaceans were prepared to order and also served whole fish.

From Las Vegas Moore went to San Francisco. “I knew I needed to travel. San Diego wasn’t really happening then,” he said.

In San Francisco he worked with star Chef Christopher Fernandez and eventually opened Dasaro Trattoria.

“We had a freezer just for ice cream. Everything was made from scratch, salad dressing was made daily. We did our own bacon, ordered salmon whole, used Neiman Ranch meats and had the best artichokes and peaches. Even the garlic was sliced by hand. We peeled our own and when the pasta came out we sliced it to order,” he recalled.

“ I keep it consistent,

local, and fresh.”

His next stop was Champagne Bakery, a French restaurant where he was the first American chef that had ever worked there. After a year he met the owner of Mediterraneo in Alpine, a little Italian bistro with a twist. Moore worked at Mediterraneo for 10 years preparing dishes like pesto lasagna and capellini with arugula.

Since taking over at Primavera, Moore has made some changes to the menu bringing in new, fresh local seafood. He offers two fish specials every day and always what’s in season. He has also promoted holidays pre-fix menu like their New Year’s Eve dinner, which brought in record sales.

“When I started, some employees had worked here for years; it’s important to be consistent, we kept people in place. I took some stuff off the menu that did not sell, put in some potential sellers.

People want real food, nice portions, good quality, local and fresh products. I keep it consistent, local and fresh. Our goal is to get a lot of business from tourism, locals and people nearby like from Little Italy to come to Coronado. Our service is top notch. That’s where we stand out. It’s personalized,” he explained.

Some of his favorite dishes are braised veal shank or a brothy halibut braised with fennel, heirloom tomatoes and clams. “Comfort and fresh is my kind of thing,” he said.

Moore has some of his own creations on the menu like the Eggplant Melanzana, rolled eggplant stuffed with ricotta and goat cheese and Grana Padano on the Happy Hour menu. A dish he started offering in the fall is Salmon with Apple Cider Glazed Risotto Croquette and baby arugula.

What does he like most about being a chef? “I enjoy making people happy [with a good meal], the rush during dinner. I work as hard as everybody else in the kitchen but I like to come out and greet the guests,” he said.

During lunch when the restaurant is closed Moore is often alone in the kitchen experimenting with food and trying new things.

Although he enjoys the food he prepares, he is really into juicing right now.

“I try to live a healthy lifestyle. I use my juicer a lot and I workout every day,” he said.

Primavera Ristorante Chef Ryan Moore has been at the helm of the fine dining restaurant for the past five months.

2018 Coronado Magazine - March

41

1730 Avenida Del Mundo Unit #406 Coronado Shores Spectacular views! Ocean, Hotel Del, Bay and City Sky Line! This unit floor plan is the preferred split two bedroom/ two bath, offering privacy to the master and guest suites. Recently updated with new windows, french white oak floors, remodeled kitchen and bathrooms plus window sunscreens. Enjoy the balcony as you view sunsets over Point Loma and San Diego City lights in the evening. Call us for a showing today!

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2018 Coronado Magazine - March

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2018 Coronado Magazine - March

43

FOOD & DRINK

Bridesmaids’ Luncheon:

A Tradition to Keep

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2018 Coronado Magazine - March

FOOD & DRINK

by Linda L. Austin Time marches on. Change happens, and progress usually improves life, but traditions tend to enrich experiences and add to the memories of an occasion. Maybe some things should not change. Weddings, an average of 7,000 performed each day, are bulging with traditions. Queen Victoria is responsible for two traditions in the western world weddings: the white gown, 1840, and Wagner’s “Bridal Chorus” during the wedding processional, 1858. Engagement and wedding rings are worn on the fourth finger of the left hand because it was once thought that a vein in that finger led directly to the heart.

Although wedding cakes date back to Roman days, the custom of tiered cakes, which seems to still be prevalent, evolved when the bride and groom attempted to kiss over an everhigher cake without knocking it over. Rice is no longer thrown as the couple leaves the ceremony because of environmental concerns for birds eating it. Birdseed or bubbles are sometimes substituted, but peas are thrown at Czech newlyweds. Wedding trivia is interesting.

Recently my two oldest grandchildren married. One of those treasured traditions I missed was displaying the wedding presents.

Having the gifts on a large table or filling a room for guests and family to view the costs nothing and adds to the enjoyment.

Another tradition that seems obsolete is the bridesmaids’ luncheon. Perhaps the weeklong bridesmaids’ get-away is taking its place, but I decided to offer to host a luncheon, and both granddaughters accepted. Fortunately, my sister Jean and cousin Derith offered to help.

The first luncheon was easy since we were all away from home for the destination wedding in St. Augustine, Florida, and had no choice but to have it catered. We chose a historic location and the menu. Our tasks were invitations, table centerpieces, and place cards. The bride, Chloe, gave her gifts to the bridesmaids following the dessert.

A new tradition I have established for my grandchildren and the children of a few friends is a collection of short, personal letters written by the bridal party and family members, often at the rehearsal dinner, to be opened on appropriate anniversaries. At the bridesmaids’ luncheon, I passed out notecards with anniversary numbers on the envelopes,

1 – 25, saving some for the groomsmen. I collected the 25 letters during the weekend, stacked them in a decorative box, and presented them to the bride and groom.

Instead of the letter, a piece of advice for the couple to read during their honeymoon is a fun alternative which can be part of a shower.

My grandmother wrote one for me 54 years ago: “Never chop wood.” Evidently the first morning of her marriage she chopped wood to warm the house and that became her job!

The second wedding and bridesmaids’ luncheon was in Coronado. We three again planned it, but we decided to be old-school and have it at my home. Since we all enjoy cooking, Jean is great with flowers, and Derith is multi-talented, I felt comfortable hosting twenty-three ladies for lunch. Mothers, a few other granddaughters, and special out-oftown family ladies joined the party. We set the main table for the honored guests with my china, silver, and crystal. The other tables were equally elegant but not matching the main table.

Alex, the second bride, chose the menu: seafood crepes, prosciutto wrapped asparagus, and lemon bars. For a little color, we added two strawberries. Since we made the crepes and lemon bars and set the tables the day before, the work load was manageable the morning of the event. Besides, we had help from a niece and second cousin for the asparagus, which proved to be the most time consuming and difficult task. The prosciutto was delicate and tore easily, but the asparagus spears were delicious, extra special, and worth the trouble.

My daughter Jill purchased aprons with the bride’s colors for the three of us to wear. We were not only the chefs but, also, the wait staff, and we loved it.

Flowers appeared on each table, but the head table featured my vintage wedding cake topper surrounded by flowers at the base.

The bridesmaids were properly impressed; maybe they will save theirs and start their own tradition.

Weddings take various forms, and the details should be the choice of the couple. For one wedding I attended, the bride wore a beautiful tea-length gown with visible, bulky combat boots. It was her wedding; she should be happy. Wearing “something old, something new, something borrowed and something blue” may be a silly tradition, but the items themselves create memories. Traditions passed down in a family add smiles to the older members and can embellish the couple’s memory bank.

These aprons were a gift from the mother of the bride.

From Left: Derith Bennett, Linda Austin and Jean McCleod

2018 Coronado Magazine - March

45

FOOD & DRINK

Seafood Newburg á la Alex

Crêpes

This recipe is adapted from a lobster Newburg recipe. Whisk to prevent burning.

We doubled the recipe for 20 people, filled the crepes; put in a 9 x 13-inch dish and poured the remaining Newburg over. Ten minutes before ready to serve, we popped it into a 235º oven.

These crepes are perfect for any crepe recipe. They keep well in the refrigerator for several days. This recipe comes from Sunset Magazine.

In a heavy saucepan cook the seafood in the butter over moderate heat, stirring occasionally for 2 minutes; add 2 tablespoons ½ stick (1/4 cup) unsalted butter of the sherry and 3 tablespoons of the brandy. Cook the mixture, stirring, for 2 2 tablespoons plus 1 teaspoon more minutes or until done. medium-dry Sherry Transfer the seafood with a slotted spoon to a bowl.

3 tablespoons plus 1 teaspoon brandy Add the cream to the sherry mixture and boil the mixture until it is reduced to about 1 ½ cups heavy cream 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon sherry, the remaining ¼ teaspoon freshly grated nutmeg 1 teaspoon brandy, the nutmeg, cayenne, cayenne to taste and salt to taste.

4 large egg yolks, beaten well Whisk the yolk, then add in dribbles to the toast points, rice, or crepes sherry mixture, whisking briskly all the time.

Cook the mixture, whisking constantly, until it registers 140 degrees on a deepfat thermometer. Cook it, whisking, for 3 minutes more.

Stir in the seafood and serve the Newburg over toast, rice, or in crepes.

Serves 6

3 large eggs 2/3 cup flour, unsifted 1 cup milk ½ cup butter

3 cups lobster (imitation or real), shrimp, scallops

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2018 Coronado Magazine - March

Beat eggs to blend, then mix in flour until smooth. Thoroughly blend in milk.

To make crepes, melt 1/2 teaspoon butter in a 6-inch crepe pan over medium heat.

Pour in about 2 ½ tablespoons crepe batter, tilting pan quickly to cover bottom evenly. Continue tilting until all batter sets. Cook until crepe is dry on surface. Run tip of a long spatula around rim to free, then turn crepe gently. Cook for only a few seconds until slightly browned on bottom.

Invert cooked crepe onto a plate. Use at room temperature or cover to chill.

If stacking, use waxed paper between crepes.

Fill with cannelloni filling, seafood Newburg, egg mixtures, fruit and cheese, or simply cinnamon sugar. Roll and put in casserole dish.

Cook as needed. Serves 8.

FOOD & DRINK

Prosciutto Wrapped Asparagus I found it is easier to spread the Boursin and mustard on prosciutto before cutting into strips. May be made the day before, covered and refrigerated. This originated from Gourmet magazine, September, 1997.

30 medium-thin asparagus stalks 4 ounces peppered Boursin cheese, softened ¼ pound thinly sliced prosciutto ¼ cup honey mustard Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 ½ inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander, drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.

In a bowl mash the Boursin cheese with a fork until it is smooth.

Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about ½ teaspoon Boursin. Spread about ¼ teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess.

Make more hors d’oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner. Serves ten as either an appetizer or a side.

Double Lemon Bars

This is the recipe I settled on for Alex’s bridesmaid luncheon after trying two others that were, also, very good.

Originated at Bon Appetit, July, 1991.

1 ½ cups all purpose flour ½ cup powdered sugar ¾ cup butter, cut into pieces, room temperature 4 large eggs 1 ½ cups sugar ½ cup fresh lemon juice 1 tablespoon plus 1 teaspoon all purpose flour 1 tablespoon grated lemon peel Powdered sugar Preheat oven to 350º.

Combine 1 ½ cups flour and ½ cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal.

Press mixture into bottom of 9 x 13 x 2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.

Beat eggs, 1 ½ cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour, and lemon peel in medium bowl to blend. Pour into crust.

Bake until mixture is set, about 20 minutes. Cool.

Cut into 24 bars. Sift powdered sugar over top before serving.

2018 Coronado Magazine - March

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An Easy Tabletop Centerpiece

For this centerpiece, you need: - a tiered plate - cut flowers - a wedding cake topper

Cut the flowers and fill out the tiered plate with the flowers facing outwards. Have the wedding cake topper at the top.

If you can used the bride’s own wedding cake topper, it can make it all the more special. However, here Linda used the wedding cake topper from her own wedding 50 years ago for her granddaughter’s bridesmaids’ luncheon.

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2018 Coronado Magazine - March

What’s in Season?

Asparagus Asparagus is a powerhouse vegetable that is most readily available in spring and early summer. It can be prepared in minutes in a multitude of ways. A little olive oil and seasonings and it can be roasted, grilled (thicker stems are good here), or quickly sautĂŠd. If steaming or blanching, add seasonings afterwards.

Packed with vitamin K, vitamin B1 Thiamine, this stalky vegetable is a good source of fiber, a natural diuretic, aids digestion, and has antioxidant and anti-inflammatory properties.

A beautiful vegetable to add to any plate, asparagus comes in three colors: green, white and purple. Green asparagus is the most prevalent, getting its color from basic photosynthesis; white is grown without sunlight and you may need to peel the outer stem; purple is a different variety, lower in fiber and more tender and sweeter.

When purchasing, look for bright green stalks with slightly purple tinted spears, with firm stems. The tips should be closed. Some people prefer thicker stalks, others thinner. Both are good, but thinner stalks are more tender.

To store, keep in the refrigerator. It is best to keep it bundled, trim bottom stems, and stand ends in water or wrap ends in a wet paper towel. Loosely cover with a plastic bag. It should be good for 5-7 days.

155 Orange Avenue 619.435.0776 Open 8:30 am - 9:00 Daily 2018 Coronado Magazine - March

49

1770 Avenida Del Mundo Unit #1509 Coronado, California Unparalleled Ocean Views from Every Room! A rare opportunity to own a dream ocean view home. This highly sought-after spacious floorplan boasts multi-million dollar views from every room. Imagine the masterpiece that you can create. Contact me for a showing today!

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2018 Coronado Magazine - March

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51

THEN & NOW

The Coronado Historical Association Presents

Rosie the Riveter Day

by Christine Stokes, Museum Director In honor of Women’s History Month and our rich local military history, the Coronado Historical Association is pleased to announce the celebration of Rosie the Riveter Day with the unveiling of our very own Rosie the Riveter Garden at the Annual Coronado Flower Show.

A bipartisan group of lawmakers introduced Congressional Resolutions to designate March 21, 2018, as National Rosie the Riveter Day, a national day of recognition for the millions of women who supported the war effort on the homefront during World War II. The National Rosie the Riveter Day honors the vital contributions that were made by countless American women of all backgrounds during World War II who joined the workforce in increasing numbers and took on new roles previously held by men.

Here in Coronado, Rosies contributed immensely on the homefront, especially helping to build planes. In 1944, the Navy added 250 single units for civilian women working at North Island. In 1940, Ryan Aeronautical company received a new contract from the U.S. War department calling for construction of 200 metal training planes. According to the Coronado Eagle and Journal on March 22, 1945, “the title of ‘world’s smallest aircraft worker’ was claimed for Mildred Chapman by her follow workers of the Ryan Aeronautical Company.” At four and a half feet high, Miss Chapman was a Rosie who installed weights in rudder parts on a jig especially cut down to her size in the Final Assembly department.

America’s Longest Working Rosie, Elinor Otto 97, led a national campaign that has arrived here in Coronado. Her goal, along with the Spirit of ‘45 Foundation, is to create

Mildred Chapman working at the Ryan Aeronautical Company, March 22, 1945.

Coronado Eagle and Journal.

According to Congress, between 1940 and 1945, the percent of women in the workforce jumped from 27 percent to nearly 37 percent, and by the end of the war, nearly one out of every four married women worked outside the home. These ‘Rosie the Riveters’ took positions across various industries, but the aviation industry saw the biggest increase of female workers – with more than 310,000 working in the aircraft industry in 1943, representing 65 percent of its workforce.

Phyllis Gould, 96, of Fairfax, California, was one of the first six women to work as a Navy-certified journeyman welders at the Kaiser-Richmond shipyards from 1942-1945. Over the last eight years she has personally met with Vice President Joe Biden, written to Presidents Obama and Trump, Vice President Pence, and spoken with or written to countless Members of Congress in support of a National Rosie the Riveter Day. 52

Coronado’s scrap metal drive at the corner of Palm and D Ave, 1942.

Coronado Historical Association Collection.

2018 Coronado Magazine - March

a national network of rose gardens that will be living memorial to the achievements of her fellow Rosies and that she hopes will be an inspiration to women of all ages.

Coronado’s garden, like others nationally, will feature the new Rosie the Riveter Rose.

The Rosie Gardens throughout the country represent the “handing of the torch” from the World War II Rosies to today’s girls to become 21st Century Rosies. The gardens are symbol of the Rosies who worked in traditionally male jobs, encouraging young girls today to study science, technology, and math (STEM) to have an impact in their world the way the Rosies did during World War II. The Spirit of ‘45 Foundation partnered nationally with the Girl Scouts to advocate for women in STEM industries.

The first Rosie Rose Garden was planted by the National Park Service at its Rosie the Riveter/World War II Home Front Historical Park in Richmond, California, on March 21, 2017. The national project is an initiative of Spirit of ’45, a nonprofit alliance of organizations and individuals that promotes public awareness and participation in Spirit of ’45 Day, the annual day honoring the men and women of the World War II generation. Spirit of ’45 Day was passed unanimously by the U.S. Congress in 2010, and is now observed in communities throughout America each year during the second weekend in August.

“Eventually, Rosie Roses will be blooming in communities everywhere in America to help educate people about the Rosies and how they paved the way for greater opportunities for women in the workplace,” said Linda Laurie, who is coordinating the national effort, working with the American Rose Society and other groups. Here in Coronado, our Rosie Garden will be announced on National Rosie Day, March 21, and the garden will be a vibrant part of Coronado’s annual April Flower Show.

Bay Books Book Club Corner What book clubs are reading…

Time Pieces - A Dublin Memoir

by John Banville Banville looks at the Irish city of Dublin as he remembers it, how it is currently and explores the history of it in a beautifully layered story of his own youth in a quasi-memoir with wit and humor.

Directorate S

by Steve Coll Coll brings to the front the slow moving stories of the secret wars in Afghanistan and Pakistan of the U.S. against al-Qaida and the Taliban and how badly foreign policy decisions can go wrong.

The Great Alone

by Kristin Hannah When a former POW from Vietnam returns, he moves his family to Alaska to escape life. There they find kindness, strength, beauty, but the nightmares return. As long winter nights approach, they realize they are truly alone.

Still Me

by Jojo Moyes The third installment in the Louisa Clark escapades finds her seeking to discover more in her life as she takes a job in the upper crust of Manhattan, while juggling a romance in Britain and in New York City.

Bay Books Recommends: Paul - A Biography

by N.T. Wright Renowned Bible scholar, Wright devotes this book to the apostle Paul with an unorthodox view of his achievements, humanity and how he transformed a faith and changed the world.

Educated

by Tara Westover Westover’s memoir of her brutal survivalist upbringing her father imposed on their family. She struggled to educate herself to break free, all the way to Cambridge University for her doctorate in history.

Open Monday thru Saturday 9 a.m. to 7 p.m.

Sunday 9 a.m. to 6 p.m.

1029 Orange Avenue • www.baybookscoronado.com • 619-435-0070 2018 Coronado Magazine - March

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2018 Coronado Magazine - March

FASHION

Decking Out In Coronado Recherché by Jas Blynn

Spring/Summer 2018 is around the corner ladies; and now is the time freshen up and cue up for the new trends that are staking claim in Paris, NYC, and London!

First things first....it’s time to say good bye to some old comfort looks, as hard as it is, but it’s great to step out of your element and experience new looks and progressions. Here goes: Bye bye, Boho, no more peasant looking tops or hippie mama chic.

Though Coachella will always be a yearly event!

Next on the list, au revoir, cold shoulders, those cut out shoulder shirts! You were in quick and out just as quick. That is a true fashion “fad!” But off the shoulder or showing shoulder is still in.

Number three, no more chokers...

Guess that went with the last installment of Fifty Shades!

Joking!

Distressed jeans..... yes! Finally, no guilt for purchasing a pair of ripped , tattered jeans at full price.

This will be replaced briefly with patched jeans, only through the summer, I might add.

Any pom pom item, including jewelry, well, best to keep it with the cheerleaders in the family.

That’s the only place pom poms tassels will look fashionable any longer!

Bye bye, to corsets! Not sure they really took off to begin with, but any spillage over is best with wine anyhow!

Finally, and sadly, leggings are going to go away. I do think a return is imminent down the road. Women love them. But, for now, it’s ciao to the leggings we all have come to adore.

Pink power: a perfect outfit for strolling around Coronado Complete ensemble from la mer 2018 Coronado Magazine - March

55

FASHION Shades of plum and lavender pop in this floral dress, perfect for cocktails or dinner out.

Dress, jewelry and sunglasses from Pretty Please.

Time to show all of your inspirational fashion summer styles! Pastel power is everywhere!

Try ditching the LBD (little black dress) and sample a dress in the look of lavender to soften an evening event. Drape it with pearls and juxtapose it with leopard heels. Stack your wrist with bracelets as well.

Pink is a color that you can’t go wrong with this spring! You can wear it in every capacity and it works. Give pink jeans a try, matched with a crisp white blouse.

This would be a great bet. Match this ensemble with tan accents, such as a belt, tan loafers, a straw floppy hat, Ray Bans®, and you’re good to go! So feminine, but oh so comfortable!

The runways were showing just about every pattern mixed, from a floral to a stripe, mixed and matched; so be creative and mix and match your wardrobe. Just be very careful to have your fabrics align in the same texture.

Heading to the concert in the park? Here’s what to wear - linen colored shorts with a fabulous lavender floral print blouse.

Simple gold earrings and bracelet are added, but it it the deep purple colored stone necklace sets the look.

Casual attire with jewelry from Pretty Please.

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2018 Coronado Magazine - March

FASHION Anything black and white is in!

Add a touch of red to bring it all together.

Shoes, bag and outfit from la mer.

White and black are together again like Lucy and Ricky! You did not see one without the other. When dressing, use white jeans, add a crispy black and white checkered top. Any combination of black and white together is a match made in heaven! Add black patten mules, a red bag, silver necklace, black sunglasses, and your raring to go! (Feel free to roll and/or iron a thick wide cuff in your jeans cuffs are in. More on that later.)

Let’s not forget florals. Ahhhh, pure romance, with every color combination imaginable. This is it, ladies. Those of you who love romance, ruffles… and red, this is your season! It may never happen in your lifetime again, so go crazy! It’s Valentines Day during the Summer! Pure romance at its finest. Find a red floral patterned asymmetrical hemmed dress to wear for a wonderful Friday evening Happy Hour! Make sure your cocktail matches your dress - go red! It can be casual, fun and fabulous. Then put on your kitten sandals which are a hot commodity, and some bangles, hoops, red gloss and go! You will turn every head with your vibrant look!

Red is a color you can’t go wrong with. This versatile go-anywhere bag will take you through many seasons.

Dressing up is fun when you play with red!

Here an eye-catching red blouse is paired with a bright floral skirt. Bangles, hoop earrings and a sparkly necklace complete the look.

Fun jewelry, blouse and skirt from Pretty Please.

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FASHION

We can’t leave out stripes. They are way over done, but will continue to hold strong till the end of summer 2018. Who is complaining, as they are flattering and so great to wear to the Yacht club for drinks. Just match a blue striped off the shoulder top, no cold shoulder, with some denim high cuffed jeans and wrap your fanny belt around your waist with your small items needed. Yes, your fanny belt!

Oh, yes, did I forget to mention, fanny belts are the rage everywhere, who knew? Make sure you are wearing yours again or have updated it. Lots of designers have custom made their leather belts with a fanny bag attached! Clever.

Add some gold pearl jewelry to give substance, then add pink glossy lips. Matte is out. Gloss is in! And, if chilly, nothing better then an anorak or wind breaker.

These jackets are a legacy now.

Finish your nautical look wearing clear heeled shoes with the cuffed jeans. (Did I mention that cuffed jeans are in?) The clear heeled shoes are again a product of years past.

Do I dare mention shoulder pads are huge for Fall 2018?

Stay tuned!

This off the shoulder blue and white striped top is perfect for a backyard barbecue get together or casual drinks out.

With the details in the blouse, simple blue earrings are all you need. Here we show it with white jeans, but it would look great with wide cuffed blue jeans, too.

All items from Lily’s Boutique.

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722 Tolita Avenue Coronado, California Location! Location! Location! This property is secluded with a privacy wall and is located just steps from Center Beach in Coronado on 6600 sq ft lot. Consult with your builder and design team and build the home of your dreams. The possibilities are endless! Possible ocean and city views The property also boasts 95 sq ft of street frontage. Grab a beach towel and sunbathe at the beach..then take a walk along the tide at sunset and enjoy what this location offers. Bring surf boards, beach cruisers and flip flops...have fun in the sun with your family. This property is not just a location...it’s a lifestyle.

Offered at $3,150,000

Renee Wilson, REALTOR/Owner 619.518.7501 renee@parklifeproperties.com 64

CA DRE #01192858

2018 Coronado Magazine - March

Scott Grimes, REALTOR/Owner 619-871-4282

scott@parklifeproperties.com CA DRE #01391946

744 B Ave Coronado CA 92118 Gorgeous Mills Act home on a beautiful street, within walking distance to town, the beach, and the Del. This fully remodeled home features 4 bedrooms 4 bathrooms 3,178 sq feet. It also has 2 basements, a garage that houses 3 cars, full solar power, and a wonderful detached guest flat.

• • • •

Mills Act Funded Remodeled in 2012 Carriage Home 3-Car Garage

Offered at $3,299,000

Ken May 619.254.7497

socalkenm@gmail.com DRE#01044960

www.FindCoronadoRealEstate.com 2018 Coronado Magazine - March

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TAXES & YOU

Don’t Get Scammed!

There are many scammers trying to steal your identity, steal your money, or file fraudulent tax returns using your private information. Tax scammers work yearround, not just during tax season, and they target virtually everyone. Stay alert to the ways criminals pose as the IRS to trick you out of your money or personal information.

The best thing to remember to protect yourself is that the IRS will never initiate contact with you via telephone, text message, email, or social media to request personal or financial information. The IRS will always first send a letter requesting information.

Recently there has been an IRS impersonation telephone scam. This is an aggressive and sophisticated telephone scam targeting taxpayers throughout the country.

Callers claim to be employees of the IRS, but are not. These con artists can sound convincing when they call because they use fake names, bogus IRS identification badge numbers and they may know a lot of information about their targets by gathering information from online resources. They also use Caller ID spoofing to make it look like the IRS is calling. Also, if the phone is not answered, the scammers often leave an urgent callback request. Victims are often told they owe money to the IRS and it must be paid promptly through a pre66

loaded debit card or wire transfer. If the victim refuses to cooperate, they are then threatened with arrest, deportation, or suspension of a business or driver’s license.

In many cases, the caller becomes hostile and insulting. Alternatively, victims may be told they have a refund due to try to trick them into sharing private financial information.

If you receive a phone call from someone claiming to be from the IRS and asking for money, do not provide any information to the caller and hang up immediately. If you know you owe tax, or think you might owe, you should call your tax professional or the IRS at 1-800-829-1040 where you can get help with a payment issue. If you know you do not owe any tax, or have no reason to believe that you do, you have the option The IRS will never call to do any of the to report the incident to TIGTA (Treasury Inspector General for Tax Administration) following: at 1-800-366-4484 or at www.tigta.gov.

You could also contact the Federal Trade • Demand immediate payment Commission and use the “FTC Complaint • Call about taxes owed without first having Assistant” at www. ftc.gov. When filing the mailed you a bill complaint, add “IRS Telephone Scam” to the comments.

• Demand that you pay taxes without giving you the opportunity to question or appeal the By Nathan Ihm, EA Nathan is an Enrolled Agent and Registered Investment Advisor and can be reached by amount they say you owe phone at Westax, Taxes and Financial Wellness, • Require you to use a specific payment method for your taxes, such as a prepaid debit card • Ask for credit, debit card, or PIN numbers over the phone • Threaten to bring in local police or other law-enforcement groups to have you arrested for not paying

2018 Coronado Magazine - March

619-435-3131.

612 Glorietta Blvd.

Coronado, California Prime Village location for this stunning custom home. An entertainer’s delight ! Built new in 2008 and with great attention to detail throughout. Open concept with hardwood, tile and stone flooring, detached pool house, outdoor kitchen, and balcony and deck areas including a spacious roof top deck with fireplace, seating area and forever views of the Bridge, Golf Course, Bay and City. A fabulous home to experience the Coronado lifestyle. Offered furnished.

4+1 bedrooms | 6 baths.

Offered at $3,849,000

Karen Hust 619.838.7021

khust@bhhscal.com DRE: 01708516

www.KarenHust.com 2018 Coronado Magazine - March

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Bring the Garden into the Kitchen: Growing Indoor Herbs It might be that your yard is small. Or that you don’t like hunting for thyme in the dark as you put together your evening meal. Maybe insects like your basil as much as you do.

Whatever the reason, growing herbs indoors might be a perfect solution.

And there is nothing like fresh herbs to make a meal outstanding.

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GARDENING

There are many different types of herbs to grow, some easier than others. Start with deciding what you would like to grow and make the commitment to spend a little time on them. You can start with seeds, which can be a little more difficult to grow, or go to your nursery and get some seedlings. Some suggestions would be chives, dill, lemon balm, marjoram, mint, oregano, parsley, rosemary, sage, tarragon, thyme. There are so many more.

Once you’ve purchased your seedlings, the next thing to think about is what to put them in. Herbs need a lot of drainage. Be sure the pots you choose have a hole in the bottom and sit in a tray. Some recommend clay pots, others choose plastic or metal containers. Each herb plant needs its own pot. A rule of thumb is to make sure the pots are 6 - 12 inches deep. If you plan on using a lot of herbs in your cooking, go big on the pot so the herb has room 72

to grow. When it comes to the soil, use a good potting mix, not potting soil. Potting mixes have perlite, those tiny white stones that help aerate the root system, perfect for potted herbs. When planting, leave about 1 inch from the top of the pot for watering.

2018 Coronado Magazine - March

When placing your potted herbal plant in your home, consider a window that gets about 4-6 hours of sunlight.

Most herbs need at least 4 hours of sunlight, but prefer 6-8 hours. That being said, a southerly window is perfect, with

a eastern or western facing window the second choice. Florescent lights can help, if need be. During the summer or late fall when Coronado has some hot weather, be sure the leaves are not touching the window pane where it might get too hot.

The good news is that herbs generally like the same temperatures we keep our homes, at 65º-70º. Give each pot enough space for good air circulation between plants and periodically rotate the pots to make sure each side is exposed to sunlight.

When it comes to watering, herbs like to dry out between waterings. Put your finger about two inches into the soil. If the soil is dry, water thoroughly and slowly until the water comes out of the bottom hole. This will create a healthy root system that will grow downwards and it will help avoid a salt build up in the soil from our San Diego tap water.

Fertilize herbs with high nitrogen, lower level phosphorus fertilizer, one that is good for edible plants, at least once a week, or once every two weeks, during the summer for strong, leafy growth. Only fertilize once a month when the growing season is slower.

Be careful to not over fertilize; that can dilute the flavor. One of the latest trends is fertilizing with fish emulsion or liquid seaweed. Both seem to have benefits to potted herb plants. If you notice your herbs have too much whispy, delicate growth, cut back on the fertilizer. Likewise, if they look as though they are struggling, fertilize.

Once you notice some new growth on your plants and they are about six inches tall, you can begin to enjoy them in your foods. To harvest, pinch off the tips of plants up to two to three inches, always leaving about two-thirds of the plant in tact. Harvesting herbs will encourage future growth.

Fresh herbs can be a delicious addition to your recipes and meals. And they look pretty in a windowsill. And now is a perfect time to plant seeds or seedlings for the months ahead.

Easy Herbs to Grow

Most culinary herbs are easy to grow in a pot, indoors or out.

Here are some guidelines on just some of the many varieties out there.

Basil The scent, the taste of basil - there’s nothing like it. This versatile herb loves warm weather and light and likes its soil more on the dry side, so watering in the morning is a good idea. Pinch the flowers off as they come in.

Bay Bay offers a unique flavor to soups and sauces. This perennial does well in a pot and prefers a window facing east or west and likes a lot of space for air circulation.

Chives Perfect for salads, baked potato topper, soups and more. Another easy one to grow that requires about 4-5 hours of sunlight. This is one herb that does like its soil moist.

Coriander/Cilantro To avoid it flowering and going to seed as it tends to do quickly, put in a shady area, keep it watered and fertilized and cut back leaves frequently.

Mint Mmm… think mojitos, strawberries with mint, chocolate mouse with mint. I could go on. Chocolate, sweet, peppermint, and any other variety of mint is easy to grow in a container. In fact, if you plant outside without a container, it will spread. And spread. And spread some more, possibly to areas where you may not want it. Mint will thrive even if it doesn’t get as much sun as it would like.

Oregano A perfect addition to any Italian dish, this herb is easy to control in a pot, but loves light. Put in a south or southwest facing window.

Parsley Who doesn’t like parsley? Used in so many dishes and as a pretty topper when plating food. This may take some time to get going from seed, so buying a seedling may be in order. It is not as particular about having strong sun. This plant can last up to two years.

Rosemary This woodsy flavored herb takes roasted vegetables and meats to a new level. This annual herb can be contained in a pot, but does not like its soil wet. Water once a week in the morning.

Tarragon This herb takes you back to Provençe with its delicate and delicious flavor, perfectly paired with chicken, seafood, salads and so much more. Add to your favorite soups and sauces, salads and meats. This herb, although perennial, needs to have a dormant stage in the late fall or early winter. This can be done by moving to a cool location with limited sun. Once leaves die back, put in you south facing window and enjoy.

It likes to be fertilized, too.

Thyme A go-to flavors soups, sauces, and casseroles, this herb literally spills out of its pot. It prefers its soil a little on the dry side and likes lots of light, but can survive in an east or west facing window.

Sage Sage has a unique flavor, excellent with chicken, risottos, soups. This one needs its pots well drained and can be more easily grown from seed than other herbs. It also likes a lot of sun.

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34 Green Turtle Road Coronado, California Custom built home with two roof top decks that display 360 views of the canals in the Cays that stretch out to the Coronado Bridge and Downtown skyline. A home to entertain your friends and family, in a gourmet kitchen with granite counter tops and stainless steel appliances. Travertine flooring throughout the open concept home, that contain three bedroom suites and a master bedroom with a walk-in closet, fireplace, wet bar, and two separate balconies.

4 Bedrooms | 4 Baths Offered at $3,795,000

Kathy Pounds 619.997.3171

kathypoundsteam@gmail.com 76

DRE#01044960

2018 Coronado Magazine - March

Kathypoundsteam.com

6 Sixpence Coronado, California Revitalized Spanish Hacienda Waterfront Home in the Coronado Cays. Opens to pool and outdoor living. Has a new solar powered pool and a guest house with a full bath and up stairs suite. This custom home is great for entertainment, with amazing south facing views. Situated in two lots with 100 feet on the water and boat slip. Seller improved electrical, plumbing, flooring and stucco.

5 Bedrooms | 5 Baths Offered at $4,799,000

Kathy Pounds 619.997.3171

kathypoundsteam@gmail.com DRE#01044960

Kathypoundsteam.com 2018 Coronado Magazine - March

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Reflections

“Shared dining fortifies us.”

-Deng Ming-Dao

“The trouble with eating Italian is that five or six days later, you’re hungry again.”

-George Miller “Dinner is not what you do in the evening before something else.

Dinner is the evening.”

-Art Buchwald “Nobody grows old during a happy occasion at the dining table.”

-Old French Saying “People who love to eat are always the best people.”

-Julia Child “One cannot think well, love well, sleep well, if one has not dined well.”

-Virginia Woolf

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“After a good dinner, one can forgive anybody, even one’s own relatives.”

-Oscar Wilde

Craft Beer 101

by Greg Nettles As any self described beer connoisseur would and should, I find myself drinking a nice cold pint of IPA while I write this article...

Unless you live under a rock, or just don’t drink beer, San Diego is one of the largest craft beer brewery cities in the nation, rivaling Seattle and Portland for that title.

San Diego county is home to almost 200 craft breweries and tasting rooms. It’s hard to go to a restaurant, sports bar or grocery store in San Diego and not find some of the finest craft beer in the country on tap or in bottles. Coronado is no exception.

In fact Coronado is home to one of the county’s larger craft breweries, Coronado Brewing Company. But you don’t have to just go to their brewpub to find great craft beers in Coronado, you can find great craft beers on tap or in bottles at just about every restaurant and liquor store in Coronado!

Pardon me as I pull a Cliff Clavin (those old enough to be fans of the TV show Cheers) in this next paragraph.

A craft brewery is defined as a locally owned and operated brewery that brews less than 6 million barrels of beer annually and less than 25% is owned or controlled by a larger alcohol company. To put this in perspective, Stone Brewing Company, San Diego’s largest craft brewer, brewed 388,000 barrels in 2017. Coronado Brewing brewed over 40,000 barrels in 2017. A barrel of beer is 31 gallons. A full keg considered a ½ barrel and is 15.5 gallons or 124 pints of beer.

That’s a lot of beer!

Beer is basically made of four simple ingredients: water, grains, hops and yeast.

There are literally thousands of variations of these four ingredients to make thousands of different kinds of beers, and yes I said thousands! It can be argued that beer can be more complex and actually pair better with food than wine does (wine connoisseurs shudder).

Here are a few definitions of beer styles from lightest to strongest to impress your

spouse or your date you just met!

First, some basic terms to know about beer.

ABV equals Alcohol By Volume. IBU stands for “International Bitterness Units,” it is the amount of hops which produce bitterness and flavor in beer. The higher the IBU’s the more bitter a beer tastes.

Pilsner or American Lager - 4.1-5.1% ABV, brewed with two row barley, low in hops, gold in color, with high clarity and high carbonation. This is a mild beer and great for beginner beer drinkers. It goes great with a burger, a grilled chicken salad or any seafood. My favorite San Diego Lager Longfin Lager, Ballast Point Wheat or Wit - 3.5-5% ABV, also low in hops, brewed with wheat, low in hops, yellow in color and usually cloudy. Can be also be brewed with citrus fruits such a oranges. My favorite San Diego Wit Orange Ave. Wit, Coronado Brewing Company Pale Ale - 4.4-5.4% ABV, low to medium-high hops flavor and aroma. It has a medium body and low to medium maltiness and caramel in color. This beer pairs awesome with grilled meats and potatoes. My favorite San Diego Pale Ale - .394, Alesmith (honoring the late Tony Gywnn’s 1994 season batting average) Irish Style Red - 4.1-4.6% ABV, low in hops.

It has a medium body or maltiness and is copper red to reddish brown in color and can be clear to hazy in clarity. This beer pairs great with sharp cheeses, roasted vegetables or lamb. My favorite San Diego Red - Karl Strauss Red Trolley IPA - (My personal favorite) 6.3-7.3% ABV, high in hop bitterness, light to medium body with a yellow to gold color with a generally clear appearance. This beer takes some getting used to, but once your pallet adjusts to the bitterness levels, you will crave the bold flavors it produces. This beer pairs great with BBQ, Steak or just about anything in my opinion. My favorite San Diego IPA - Duet, Alpine Brewing Cheers!!!

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942 D Avenue Apt B Coronado, California Enjoy your vacation in beautiful Coronado in this amazing 3 Bedroom /3.5 bath home. This newly remodeled residence includes rooftop deck and garage bonus room. Walking distance to our award winning beaches, the heart of Coronado Village, and the iconic Hotel Del. Surf, swim, sail, bike, golf - it’s all here! This home has been fully upgraded with modern design. Enjoy the rooftop deck with a spectacular fire pit and outdoor living room, fully stocked kitchen just waiting for a top chef to cook in. Home is available for June, July and August with move in dates flexible.

Available for Summer Months

619-435-6238 1330 Orange Ave # 190 • Coronado, CA 92118 80

DRE Lic. # 00658736

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1121 Alameda Blvd Coronado, California Enjoy the Coronado Island lifestyle in this fabulous home with ocean views and over 4,700 sq ft of well-designed living space. Just steps to Coronado beach! Large gourmet kitchen, dining room open to courtyard. Viking and Wolf appliances. Amazing designer details including custom wide-plank white washed grey oak flooring. Ground floor ensuite bedroom plus detached, ground floor guest apartment. Ocean views from master bedroom and rooftop deck, oversized garage, outdoor fireplace, upgraded solar. Heated outdoor entertaining area with large spa/water feature.

The ideal Island beach home and family retreat.

6 Bedroom | 5.5 Bath Offered at $4,699,000

JON PALMIERI (619) 400-7583 jon@jonpalmieri.com DRE# 01901955

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Have you been told that you snore?

Call us for a complimentary sleep consultation.

ADVANCED COSMETIC & GENERAL DENTISTRY Snoring is Linked to: • Strokes • Cardiovascular disorders • Diabetes • Obesity • Depression • Hypertension/high blood pressure

Practicing over 30 years.

• Dementia • Reflux/heartburn/GERD • Insomnia • Nocturia • Nocturnal asthma/COPD • Impotence

Suzanne Popp, D.D.S 1010 Eigth Street, Coronado

619-435-4444 w w w. Dr Po pp. co m