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CORONADO OCTOBER 2020

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The Official Magazine of Coronado, California

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October 2020

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no. 239

09 Back to Cooking & the Basics with Ken Irvine 17 A Taste of Coronado: COVID Edition 22 Sante Fe “The City Different” 32 Recipes from the Sante Fe School of Cooking 36 Dining Menus 74 Dining Directory 79 Once in a Blue Moon... 86 Halloween Home 89 CIFF: Time to Cuddle Up and Watch a Movie 93 Fashion: Fall 2020 Your Favorites

77 Book Club Corner

What Books People Are Reading

99 Confessions of a Perfect(ish) Mom 2020 All Tricks and No Treats

104 Operation Homelife Photo Courtesy of Clayton’s Bakery & Bistro Photo by Tamia Manosalvas Cordova

2020: Year of the Curve Ball

107 Yesteryear

A Check Up with Coronado’s Earliest Doctors

Last Commissioned Art of the Late Sue Tushingham McNary

111 Finance

Charitable Giving Incentives Under the CARES Act


A N EXCITING MOV E We’ve Joined Compass! For over 29 years, we have partnered with our clients as we helped them buy and sell over $1.1 Billion in real estate across San Diego County. Through these valued collaborations we have redefined the experience of real estate sales by providing a unique concierge approach and tailored marketing that is second to none. Today we are proud to announce an exciting new strategic partnership with Compass. Developing the most advanced real estate technology platform in the world and unveiling programs such as Compass Concierge and Compass Bridge loans, the real estate industry has forever changed. When approached by Compass with the opportunity to elevate The Clements Group brand on the Compass platform, the decision was easy. As industry leaders we are proud to deliver these products to consumers and excited for the future of selling Coronado real estate.

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Office

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619.435.3700 ClementsGroupRE.com

619.806.7052 DRE 01120956

Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01527365. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed.

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The Official Magazine of Coronado, California

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Created by Coronadans

Publisher Dean Eckenroth publisher@eaglenewsca.com

Associate Publisher Dean K. Eckenroth Jr. editor@eaglenewsca.com Business Development Advertising Director Patricia Ross patricia@eaglenewsca.com Amanda Ramirez amanda@eaglenewsca.com Krysta Murray krysta@eaglenewsca.com Renee Schoen renee@eaglenewsca.com Editorial Alessandra Selgi-Harrigan alessandra@eaglenewsca.com Susie Clifford copyeditor@eaglenewsca.com Kel Casey kel@eaglenewsca.com Maria Simon maria@eaglenewsca.com Christine Johnson christine@eaglenewsca.com Brooke Clifford brooke@eaglenewsca.com Director of Operations Daniel Toennies daniel@eaglenewsca.com Production Andrew Koorey Printing Advanced Web Offset Distribution Roberto Gamez

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&

Back to Cooking the Basics with Ken Irvine By Brooke Clifford

Food as a business and a lifestyle has been in local

resident Ken Irvine’s blood for as long as he can remember. The award-winning chef and restauranteur grew up with his family in the commercial tuna fishing industry in Montreal. In 1976, the day after the Opening Ceremony for the Montreal Olympics, Irvine’s dad moved the headquarters of his business to San Diego, where Irvine attended Coronado High School (Class of 1980) and then jumped into helping his father out. Seeing a bit of a stagnating industry at the time, Irvine decided to follow his passion for cooking and ended up graduating from the Culinary Institute of America in New York. Afterwards, he traveled to Europe where he went on to work with a Michelin starred chef in the south of France (and cooking for Jackie O his first night there) and becoming the youngest executive chef in London at the time. “My family’s from Europe. I worked in the South of France, then in London – which is all good chef pedigree,” Irvine jokes, “but now some of best restaurants in the world are in the U.S. We have the produce, the cattle, everything you need in abundance.” While Irvine appreciates his experiences on his culinary journey as a chef in the States and abroad, he knew it wasn’t his endgame. “Working in any restaurant or job, you take away positive things and negative things, and I always had it in my mind that I wanted my own restaurant where I wouldn’t be working for other people.” To Irvine, cooking is and should be an intensely personal experience. “I cook for me. If it’s not coming from your own heart and soul, it’s not going to be right.” When it comes to the success of his restaurants – from Chez Loma in Coronado to his current enterprises with Sea 180º Costal Tavern in Imperial Beach and Bleu Bohème in Kensington – Irvine says, “I’ve just been lucky other people seem to like the same things as me.”

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“

The most important part is that this is families, and farmers, and distributors‌ the insurance companies, liquor and wine and local beer companies. It spreads far and wide from the nucleus of the restaurant.

�

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really the curators of modern cooking. Italians might argue that, but most contemporary restaurants use French cooking techniques.” When talking about cooking, Irvine insists that if you can learn the basics of those techniques, it’s just a matter of honing those skills and applying them to any type of flavors and cuisine. “I’m going to give you a secret – first rule is to always use the best quality ingredients. Second rule is try not to mess it up. I mean, it’s actually pretty basic.” Like all restaurant and business owners right now, Irvine is dealing with the uncertainty and anxieties facing the industry because of the COVID-19

Bleu Boheme Restaurant in Kensington

pandemic. “It’s an emotional business roller coaster when things are changing day to day. Every morning I have to wonder, ‘will have to lay off employees again?’, and it’s much tougher than if we could stick to one plan, long term.” He foresees more struggles as we move into fall and winter where outdoor seating may become less appealing to diners, a solution that has already presented new challenges for restaurants that have had to redo spaces When it comes to creating the menus

not trying to be selling for everyone;

and purchase new furniture that can be

for his restaurants, he sticks to what

rather people are coming specifically for

easily maneuvered by employees. Beyond

he loves but knows different kinds of

that food.”

that, he’s aware of just how many lives

restaurants create different challenges and

Irvine himself is a big fan of seafood.

the food industry touches. “The most

that at their core, these are still businesses

With his upbringing and always living

important part,” he says in regards to

where a profit must be turned. “It’s harder

around water, fish is a staple for him.

the impact, “is that this is families, and

with a larger restaurant like Sea 180º

“Personally, I also love Mexican food, but

farmers, and distributors… the insurance

where you’re catering to more people

seafood drives everything else for me.”

companies, liquor and wine and local beer

than a smaller more intimate restaurant. With something like Bleu Bohème, you’re

He also has a great respect for French cuisine. “The French are

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companies. It spreads far and wide from the nucleus of the restaurant.”


Irvine is hoping that restaurants will be able to stay open and continue to operate as safely as they can, for everyone’s sake. “People were giddy when restaurants opened again. I think people enjoyed cooking for themselves at the start of the pandemic but now they’re saying ‘thank god I don’t have to cook or clean up tonight.’” Takeout has become a staple for diners and helping keep restaurants alive right now and that’s something Irvine has been delving into as well, aiming to rethink how the logistics of delivery works for restaurants. “After seeing various DoorDash and Uber Eats type companies overcharging restaurants and diners, I formed a company with a friend of mine - Dining.Direct.” Irvine is hoping this new artificial intelligence platform for restaurants will offer them affordable and currently non-existent protections so they don’t have to depend on companies outside of the industry. “Right now big tech companies are winning the game and they’re making money by hiring out restaurants who are making the commodity rather than the other way around, restaurants hiring out delivery.” Dining.Direct recently rolled out with Bleu Bohème having tested the platform and is already benefiting other clients around Coronado. In his personal life, when Irvine is not in the kitchen he can be found surfing, golfing, or with Hank, his new black Labrador puppy. His family shares his love of cooking (“You have to share that love to be married to a chef,” Irvine comments with a laugh) and shopping for fresh ingredients is almost a daily ritual. If a day goes by without shopping, Irvine gets creative. “There’s always something in your fridge to cook with, but we love breakfast for dinner,” said Irvine. “But if you have those basics lying around the house like a can of tuna or frozen peas, peppers, onion, garlic, black pepper, chicken broth, etc….what I do sometimes when I don’t have tri-tip or fresh fish I just open the pantry and take stock.”

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Photo of Comfit de Canard

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We asked Irvine to share a few of his favorite basics to whip up at home and he was happy to oblige. “It just takes a little bit of creativity – chef POV, I know, – but really it just takes a little thought, taking stock of what you have, and not rushing into it.” “There’s always something in your fridge to cook with, but we love breakfast for dinner. Breakfast isn’t breakfast without eggs. It has to have bacon. (I love bacon, we make our own at both restaurants.) [Breakfast] might involve some good cheese, a potato of some kind.” “There’s so much you can do with potatoes. We’re Scottish descendants and we love potato scones mixed with flour and butter and chives, onions, whatever you want, and flatten it like a tortilla, fry it up and oh my god, it’s so good! Crispy on the outside. Can top with poached eggs, make a hollandaise – man I’m getting hungry.” “Take your time, take a look at your inventory. ‘okay I could use that onion, that dried up leftover cheese I can grate…’ And if you have pasta, rice – it’s just endless. Boil up some rice or pasta, cook up some veggies, fry up an egg, add some peanut oil, and you’ve got a nice Asian-style fried rice.” “Or go to grocery store and go back to basics. Get a nice baguette, cheese, some meats, and a bottle of wine, maybe a piece of fruit and you’re living the dream. “ Most importantly, Irvine says, “Keep it simple. And remember - good ingredients and don’t scew it up. If you have a handle on basics the world is in

Entrecõte de Porc

your hands.”

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COVID Edition by Michelle Munns, Third Vice President Coronado Junior Woman’s Club

While we sincerely wish we could all be gathered with our dearest community members indulging in our amazing participating restaurants, this year we are taking a different approach to give back twice. In past years, restaurants and business owners generously donated every single taste our participants experienced. We all ended our nights stuffed to the brim and loved indulging in every single bite! This year, our amazing restaurants and businesses have faced unforeseen challenges and obstacles. They’ve had to completely reinvent everything they knew before. They’ve been thrown curve ball after curve ball, week by week. We considered cancelling for 2020 and hoping to come back with a bang in 2021, but saw an incredible opportunity to promote and support those that have always supported us, the best we knew how. That’s how we came up with A Taste of Coronado 2020 - COVID Edition. Participants are welcome to

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purchase individual tickets, table for two, or household tickets. Participating restaurants will have incentives all day long on Tuesday, Oct. 20, 2020. Some restaurants are offering 20% off food, others are creating gifts with purchase. Businesses are offering 20% off discounts

this year will be various Coronado community non-profits. We are hopeful that the community will come together for an all day taste to show love to our restaurants and businesses that make Coronado so special!

as well. We tailored everything to best benefit the restaurants; some will offer dine-in discounts, while others will offer take out discounts. Individual tickets begin at $20; a table for two is $35; and for a household, the cost is $50. Tickets can be purchased at https://www.atasteofcoronado.com. Online ticket sales will end at 1 p.m. on Tuesday, Oct. 20. This year’s Taste of Coronado, like in years past, will go on rain or shine, no refunds. The beneficiary P18 | Coronado Magazine


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Santa Fe

“The City Different” By Kris Grant I guess I first heard about Santa Fe, New Mexico when I was in the fourth grade, and studied the Westward Movement including the Santa Fe Trail. In my textbook I beheld the town of Santa Fe, marked with a star on the map, and fantasized about this “last outpost city,” the western terminus of a trade route that connected Santa Fe with Franklin, Missouri to the east. By the spring of 1849, covered wagons, loaded with prospectors and families heading west to California to make their fortunes, came to the Santa Fe fork in the road. There they had to choose which wagon train journey they’d join, either the longer southern route that was straight and smooth, but where you could die of thirst, or the more direct route over the Rocky Mountains, although an early winter or unexpected delay could cause them, and their horses, to freeze to death. Oh, the courage it must have taken to leave Santa Fe! The history of this city at the base of the Sangre de Cristo mountains goes back hundreds of years and brings together Native and Spanish cultures, which continue to thrive in its amazing food, arts and culture. Santa Fe is indeed different, refreshingly different! I’ve now visited Santa Fe four times, most recently last November when I attended the annual conference of the International Food, Wine and Travel Writers Association. But it still wasn’t enough time in this fascinating city. I haven’t yet gone to the famed Santa Fe Opera; I haven’t visited in December,

The Cathedral Basilica

when twinkling luminarias outline the rooftops of old adobes. I haven’t yet been

of Saint Francis of Assisi

to its Botanical Gardens or to Georgia O’Keeffe’s home and studio in nearby

has stood guard over

Abiquiu.

Santa Fe, New Mexico

The beauty of Santa Fe – where deserts, sandstone cliffs and mountains converge – is one reason so many creative types – artists, chefs, winemakers, musicians, architects and gardeners among them – have been drawn to this “City Different.”

since it was built in the years 1869-1896, and was built on the site of an older adobe church built in 1626.

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LA FONDA ON THE PLAZA Our group stayed right in the heart of the city at the historic La Fonda on the Plaza hotel, the only hotel on the plaza of the old city. Outside, its adobe walls mesh with the southwestern landscape and are a stone’s throw from the Cathedral Basilica of Saint Francis of Assisi. Now the mother church of the Archdiocese of Santa Fe, the striking cathedral was built by Archbishop Jean Baptiste Lamy between 1869 and 1886 on the site of an older adobe church. Inside La Fonda, the lobby’s hand-carved beams set against white adobe walls stand testament to its rich history. Records indicate that the present hotel, built in the 1920s, sits on the site of the city’s first inn, established when the city was founded by Spaniards in 1610. Today, Santa Fe is the nation’s oldest state capital and, at 7,199 feet, it is also the state capital with the highest elevation. In 1821, a noted explorer, trader, judge, farmer and rancher who was known as “the Father of Santa Fe Trail,” Captain William

La Pazuela at La Fonda on the Plaza brings a touch of the

Becknell and his party found their way to La Fonda during

outside in, along with mouth-watering New Mexican foods.

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La Fonda on the Plaza houses unique shops, popular restaurants… and history.

Becknell’s maiden commercial route across the plains from Missouri. From that point forward, La Fonda was the preferred lodging option among trappers, soldiers, gold seekers, gamblers and politicians. The adobe structure changed hands several times over the years, enduring milestones such as the Civil War, railroad expansion, and New Mexico statehood. And here’s something that surprised and delighted me: in 1925, La Fonda was acquired by the Atchison, Topeka & Santa Fe Railway, which leased the property to Fred Harvey, the famed entrepreneur who developed the Harvey House lunch rooms and hotels (America’s first hotel chain!) and promoted travel to the American Southwest. Harvey introduced his own personal touch and made the inn a Harvey House, a hotel chain noted for its high standards, fine dining and its signature “Harvey Girls,” a staff of exceptionally well-trained waitresses. La Fonda remained a Harvey House until 1968; today it is owned by Jennifer Kimball, an active community member and Santa Fe philanthropist, and her brother Philip Wise and his Dallas-based real estate investment firm, Cienda Partners. La Plazuela restaurant, at the center of the hotel, was originally an outdoor space, but it was remodeled and covered in the early 20th century to allow year-round use. Its outdoor ambiance is maintained with ceilings that soar, a central fountain with terra cotta tile, and lofty foliage. Windows separate the restaurant from the surrounding lobby, shops and hallways, its panes adorned with delightful and whimsical hand-painted drawings. The menu features New Mexican specialties (and American favorites) for breakfast, lunch and dinner. Guacamole is made at your table. The signature tortilla soup is likewise prepared table side. All the ingredients, including a bottom layer of lime tortilla chips topped with spicy pulled chicken, Mexican cheese and diced avocado are presented dry in a large bowl and the server then pours the roasted tomatopasilla chili chicken broth over it all. A friend enjoyed it while I lapped up the green chili corn chowder, good to the last bite.

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Stieglitz was also unhappily married. But soon he divorced and the couple married in 1924. But the siren call of New Mexico, where O’Keeffe had first visited in 1929, drew the artist west for long periods and away from New York and her husband, mentor and promoter. Beginning in 1934, O’Keeffe spent a great part of each year at her home in the village of Abiquiu, about 53 miles north of Santa Fe, and nearby Ghost Ranch, a former dude ranch that she purchased. It was here where she painted the high desert landscape over and over, yet each time with nuanced changes. The couple remained deeply, torridly, and unconventionally in love, as documented in more than 25,000 notes and letters exchanged throughout their years (who needed email?) along with the many photographs, including nudes, that Stieglitz shot of his wife. In 1949, three years after her husband’s passing, O’Keeffe moved permanently to her beloved New Mexico. Her art not only includes her remarkable, and some say erotic, flowers, but New Mexico landscapes, animal bones and skulls Trees in Autumn (1920-21) was one of O’Keeffe’s early works.

GEORGIA O’KEEFFE MUSEUM Of course I visited the Georgia O’Keeffe Museum. The mother of modernism and best known for her stunning close-ups of flowers, Georgia O’Keeffe was quite a gal, self-actualized before it was fashionable. O’Keeffe was one of seven children born to dairy farmers in Sun Prairie, Wisconsin. She declared her ambition to be an artist

and, earlier, New York skyline shots. With degenerative eyesight and failing health, O’Keeffe spent her final two years in Santa Fe. The Georgia O’Keeffe Museum opened in 1997, 11 years after her death, and houses the largest repository of the artist’s works, some 700 pieces. The museum includes multiple sites, including its headquarters just off the central plaza in Santa Fe, and the artist’s home, studio and garden in Abiquiú, where I’ll visit next time!

at age 10, after taking some classes from a neighbor. Off she went for formal training at noted art schools in Chicago and New York, returning to New York in 1917, where she met noted photographer and gallery owner Alfred Stieglitz, whose “291” Manhattan gallery included not only his own photographic works but also the first shows in the United States of the work of Henri Matisse, Henri de Toulouse-Lautrec, Paul Cézanne, and Pablo Picasso. In later years, influenced by O’Keeffe, he primarily promoted American artists, noting that they were every bit the equal of the Europeans. While O’Keeffe worked as an art teacher in Texas, she and Stieglitz exchanged hundreds of letters, with their professional relationship quickly turning personal. When O’Keeffe contracted the Spanish Flu in 1918, she moved permanently to New York so that

Georgia O’Keeffe often looked through a hollowed-out bone

Stieglitz could care for her. (By the way, he was then 57; she, 28.)

to gain perspective on a setting.

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The Santa Fe School of Cooking is the go-to source for classes on Southwestern cooking; its market (also available online) offers hard-to-find staples including spices, stoneware, cookbooks and dried chilis.

SANTA FE SCHOOL OF COOKING I’ve found that the best way to appreciate a city or region’s history is to participate in some sort of learning activity; in Santa

(yes, you get to eat everything you make!) allowing for social distancing. The school was founded by Susan Curtis, who grew

Fe, the perfect opportunity is the Santa Fe School of Cooking,

up along the Snake River in Idaho, where her family raised

located just off the central plaza at 125 North Guadalupe Street.

Black Angus cattle, along with sheep, chicken, pigs and the

Established in 1989, the Santa Fe School of Cooking is now an internationally acclaimed culinary school and market specializing in foods of the American Southwest.

crops necessary to support them. “Good food is in my blood,” says Susan of her upbringing, where family meals featured vegetables from

Good news for those of us who aren’t packing our bags right

their own garden, watercress from local creeks and jams

now is that the school has risen to the pandemic challenge by

and jellies made from fruits picked in the surrounding

creating a wonderful series of online and pre-recorded classes

mountains.

that, once purchased, can be watched over and over. There are

Curtis married at 21 and moved shortly thereafter to

also live Zoom classes, where you can cook along with a featured

Santa Fe with her husband David, a scientist and musician.

Santa Fe guest chef in real time. You can ask questions and get

She opened the school in December of 1989 on the top

them answered via chat during the class. Once registered for a

floor of the downtown Santa Fe Mercado. Within a few

class, the participant is mailed the recipes and a shopping list. Its

short years, it was known as the place for regional New

market is also online.

Mexican cuisine. A few years ago, she moved the school

The school recently reopened at a more limited capacity for in-person classes as well, with their large classroom/dining room

to its present ground-floor location. Today, Susan and daughter Nicole Curtis Ammerman are joined by resident

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chefs. The school has hosted cooking

from the Mexican variety in that they are

make me want to curl up, too, with happy

classes by top chefs from Santa Fe and

layered rather than rolled. I found this

memories. And every time I whip up one

beyond, among them, Mark Miller,

easier and more practical.

of the following recipes from our cooking

founder of Santa Fe’s Coyote Café, PBS’s

I learned about the “three sisters”

Rick Bayless, and Santa Fe native, John

of New Mexican cooking – corn, beans

Sedlar.

and squash – that have been sustaining

With more than 600 restaurants in the

learned that the best chilis you’ll find here

Fe is also known as the culinary capital

in the States come from New Mexico

of the Southwest. And so it was a natural

– Hatch chilis. September is the major

outgrowth for the school to conduct tours

chili-roasting season, and in fact, dried

of Santa Fe’s most noted restaurants,

chilis have flavor profiles, much like

with opportunities to meet the chefs and

wine, noted our chef, Jen Dougherty.

sample their signature dishes.

Other tidbits: if you want your chilis to be hotter, leave more of the seeds in. And

insights in a cooking class! I learned that

if you’re not used to roasting chilis, wear

skins slide off chili peppers that you’ve

gloves, and don’t rub your eyes.

roasted quite easily when you place them for a few minutes in a Ziploc bag. And that New Mexican enchiladas differ

back.

indigenous people for centuries. And I

community of just 85,000 residents, Santa

You pick up so many tips and

class, those memories come flooding

Curled chilis are happy chilis because they grew in lots of sun, we were told. There’s much about Santa Fe to

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“Celebrating the Foods of New Mexico” is my new favorite cookbook and contains New Mexican classic main dishes, favorite New Mexican desserts and much more.


Chef Jen Dougherty demonstrates how easily the skins of blackened chili skins slide off with a little assist of a Ziploc bag.

Capirotada (Pecan Bread Pudding) was a most pleasing finale to our Santa Fe feast. Pinto beans simmer in a La Chamba pot; the distinctive black-clay cookery is sold through the school.

Enchiladas, Santa Fe style, are layered, not rolled, and supremely delicious.

The Finished Capirotada

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What’s in Season?

Glorious Pears

Autumn is the traditional season for firm, juicy, delicious pears. Today they are grown all over the world, but pears are categorized as either Asian or European. Pears, with their wonderful shape and green/gold/red colors, have been in favor for centuries. First described in literature in Homer’s “The Odyssey,” they have been painted by the masters such as Da Vinci and Van Gogh and served up as a classic French dessert in Poires Belle Helene.

excellent for eating and canning. Apple-shaped Asian pears are perfect for eating, especially in salads. When cooking, Bosc pears are an excellent choice, holding their shape and their taste. D’anjou and Comice check the boxes for both eating and cooking.

Pears aren’t only pretty, they’re nutritious, with high amounts of folate, vitamin C and K, copper, potassium, fiber and antioxidants. Distant cousin to the apple, they have more iron, calcium and magnesium, copper and zinc.

When purchasing, know that pears ripen off the tree, so look for smooth skin and avoid bruises. Pears can sit on your counter until ripe. Gently push on the neck or near the stem for a slight give to test for ripeness. Once ripe, store in the refrigerator 3-5 days. To hasten ripening, put in a brown paper bag or sit them next to apples or bananas.

Bartlett, or Williams Pear, is the most common pear,

Glorious autumn pears are beckoning…!

155 Orange Avenue

619.435.0776

Open 8:30 am - 9 pm Daily P30 | Coronado Magazine


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(Photo Courtesy of Santa Fe School of Cooking)

Recipes from the Santa Fe School of Cooking

Chicken or Cheese Enchiladas Makes 10 servings

pan. Spread about 1 cup of the sauce over the bottom

3 cups red or green chile sauce (recipes follow) 16 tortillas, fresh, about 4 inches in diameter 4 cups cooked shredded chicken 1 ½ pounds Monterrey Jack or Cheddar cheese, grated 1 ½ cups diced onion or sliced scallions with green tops 2 cups shredded iceberg or romaine lettuce 1 ½ cups diced tomato 1 ¼ cups sour cream

Preheat oven to 350º. Oil a 9 X 12 inch baking dish or of the dish and layer half of the tortillas evenly over the sauce. Top the tortillas with half of the chicken and one-third of the cheese and sprinkle with half the onion (for milder flavor, use scallions). Repeat for second layer and top with the last cup of sauce and the remaining cheese. Bake 20 to 30 minutes, until bubbly and lightly browned. To serve, spoon portions onto dinner plates, garnish with shredded lettuce, diced tomato and top with 2 tablespoons sour cream. Serve with pinto beans and posole.

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(Photo Courtesy of Santa Fe School of Cooking)

Green Chile Sauce

Red Chile Sauce from Ground Chile

Makes about 2 ½ cups

Makes about 3 cups

¼ cup vegetable oil

¼ cup vegetable oil

1 cup chopped onion

½ cup finely diced onion

2 to 3 teaspoons minced garlic, to taste

2 to 3 teaspoons minced garlic

1 to 2 tablespoons flour

2 tablespoons all-purpose flour

2/3 cup mild roasted, peeled, chopped

½ cup pure ground medium Chimayo or

New Mexico green chile

New Mexican red chile

2/3 cup hot roasted, peeled, chopped

2 ½ cups water

New Mexico green chile

1 teaspoon dried Mexican oregano

1/3 teaspoon freshly ground coriander

½ teaspoon freshly ground cumin seed

seed to taste

Salt to taste

1 ½ cups chicken stock Salt to taste

Heat the oil in a medium saucepan over medium-high heat and sauté the onion for 3 to 4 minutes until softened. Add the garlic and

Heat the oil in a medium saucepan over medium heat

sauté two minutes more. Stir in the flour, the chile and then add the

and sauté the onion until softened, about 3 to 4 minutes.

water, whisking to break up any lumps in the chile. Add the oregano

Add the garlic and sauté one minute more. Stir in the

and the cumin, and bring to a boil. Reduce the heat and simmer for

flour. Add the green chilies and coriander and slowly stir

about 20 minutes, or until the mixture has thickened slightly. Season

in the chicken stock. Bring the mixture to a boil, reduce

with salt to taste. Optional seasonings: Freshly ground coriander

the heat and simmer for about 15 minutes, Season with

seed, Mexican oregano.

salt to taste. Optional seasonings: diced tomato, fresh cilantro and/or cumin.

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We are now open for dine-in or delivery! Take your favorite beer to-go in either a 4-pack or 6-pack! We have partnered with DoorDash, GrubHub, UberEats and Postmates, to deliver your favorite Attitude beer to your door! 1985 National Ave. San Diego, CA

HOURS: Monday 4 p.m. - 9 p.m.

Tue-Sun

CORONADO DINING

11 a.m. - 9 p.m.

“It’s all about your Attitude!”

CONTINUED >

(619)-795-4269 info@attitudebrewing.com P36 | Coronado Magazine

FIND US ON


CORONADO DINING

Coronado Magazine | P37


Bistro D’Asia Happy Hour Daily 3 to 6 p.m. in the Lizard Lounge

NOODLES BEEF MONGOLIAN BEEF

Fresh fried flank steak, woked with scallions and garlic

BANGKOK SPICY BEEF

Sliced flank steak, woked with green pepper, snow peas, bamboo shoots, water chestnuts, onions and mushrooms in a spicy Kung Pao sauce

MAUI VOLCANO BEEF

Stir fried tender strips of flank steak in a zesty oyster sauce served on a broccoli island

CHICKEN Bistro Style Teriyaki Chicken

Sizzling Teriyaki chicken breast served on a bed of bean sprouts & mushrooms

Waikiki Pineapple Chicken

Hawaiian style sweet & sour chicken with pineapple, bell peppers, carrots and onions

SEAFOOD Hanoi Style White Fish

Stir fried white fish in a Cantonese black bean sauce, served in a sizzling hot plate

Crispy Calamari

Deep fried to a golden crisp, served with an Asian Aioli sauce

CORONADO DINING

Crab and Cheese Wontons

Served with sweet & pungent sauce

PORK Firecracker Shrimp

Tempura shrimp with sliced onions and green peppers in a red pepper

Signapore Pork Pot Stickers

Pan fried giant pork ravioli with soy ginger sesame sauce sauce

Sweet & Sour Pork

Wok fried with pineapple, bell peppers, carrots & onions in sweet & sour sauce

DINNER GRILLED

Chow Fun

Hong Kong Steak

Cantonese Crispy Pan Fried

Korean Steak

Fresh wide rice noodles stir fried with beef & broccoli Mixed vegetables, shitake mushrooms and bamboo shoots wok fried w/ BBQ pork,chicken & shrimp in a light soy sauce

Pad Thai Noodles

Mei Fun rice noodles stir fried w/ chicken & shrimp, bean sprouts and eggs in a sweet and sour fish sauce with crushed peanuts

BBQ Duck or Chicken Chow Mein Strips of BBQ duck or chicken fried with soft Cantonese noodles in a Thai sauce

Signapore Style Rice Noodles

Grilled New York steak with green pepper and sweet onion,served Benihana style New York steak grilled w/ caramelized sesame soy sauce, roasted garlic & charred onion

Asian Salmon

Fresh salmon grilled & served w/ garlic white sauce

DINNER STEAMED Mekong Seafood

Shrimp, scallops, & calamari steamed in a aromatic broth of roasted garlic

Classic angel hair rice noodles stir fried w/ shrimp, bean sprouts & BBQ pork in Panang or Madras Curry Sauce

Emerald Shrimp

Pad See-Ew

Vietnamese Style White Fish

Chow fun noodles stir fried w/ chicken & shrimp, broccoli, carrots & egg with sweet dark soy sauce and oyster sauce

VEGETERIAN HEAVENLY NOODLES

Pan-fried Cantonese noodles with mixed vegetables, bean sprouts and a mushroom medly

Steamed tiger shrimp and broccoli in a ginger infused light soy broth White fish steamed in a light ginger soy sauce

Moo Goo Gai Pan

Chicken fillet sautéed with fresh mushroom, broccoli & snow peas

DUCK

Peking Crispy Duck Breast

TOFU & EGGPLANT

Succulent Peking duck spiced with cinnamon, clove & star anise, with small steamed lotus buns, hoisin sauce, cucumber & scallions

LETTUCE WRAPS

Last Emperor’s Wonton Mein

Fried tofu with eggplant in a garlic sauce with a touch of chili sauce Chicken stir-fried with bamboo shoots, water chestnuts and mushrooms. Presented with cool lettuce cups for wrapping and served with hoisin sauce

SUSHI Egg Masago Squid Shrimp Salmon Smoked Salmon Salmon Roe

Eel Seared Albacore Octopus Yellowtail Halibut Red Snapper Tuna

For the complete menu, visit our website. Dog friendly patio dining.

(619) 437-6677| 1301 Orange Ave.| bistrodasiacoronado.com P38 | Coronado Magazine

SOUPS Succulent Won Ton egg noodles, shrimp, BBQ pork and Chinese greens. Large enough for one person to experience eating like a king, or an excellent addition for dining family style

Egg Drop Soup Vegetarian Hot & Sour Soup Miso Soup Chicken or Pork Ramen

HOURS Open Monday - Thursday from 11:30 a.m. to 9:30 p.m. Open Friday & Saturday from 11:30 a.m. to 10:00 p.m.


Coronado Magazine | P39


&

LUNCH DINNER BE SHELLFISH... OYSTERS ON THE HALF SHELL {17}

Mix and match a 1/2 dozen from today’s selection

STEAMED CLAMS {19.5}

Steamed in white wine with garlic and butter

CLAM AND MUSSEL COMBO POT {19.5}

Steamed in white wine with garlic and butter

FALL 2020

APPETIZERS CALAMARI FRITTI {15}

OUR FISH IS CUT ON PREMISE DAILY TO MEET OUR QUALITY STANDARDS

TODAY’S FISH

CHOOSE A SIGNATURE SAUCE

SANDDABS, SAUTEED, CA {18.5} RAINBOW TROUT, ID {22} MAHI MAHI, PACIFIC {27.5} SALMON, SCOTTISH {27}

CHOOSE TWO SIDES

*AHI TUNA, PACIFIC {28.5} SWORDFISH, LOCAL {29.5} HALIBUT, AK {32}

CHIPOTLE BLACKENED SWORDFISH {30}

Topped with grated Romano cheese served with corn tortilla chips

LEMON PEPPER MAHI MAHI {28.5}

*AHI TUNA POKE {15}

Ahi tuna, avocado, tomato, cucumber, cilantro, ginger, soy sauce, sesame and chili oil

HOME A QUAR T TAKE

NEW ENGLAND or MANHATTAN CHOWDER HOUSEMADE

CUP {7.5} BOWL {9.25}

FRESH TIPS FROM THE LOCALS 1) CAN’T DECIDE? TRY THE “HALF & HALF” 2) BRING HOME A QUART IT COMES

GREENS SEAFOOD LOUIE SALAD {19.5}

CORONADO DINING

FAVORITES

Sweet chili sauce and cajun remoulade

BAKED CRAB AND ARTICHOKE DIP {14}

Lettuce, tomatoes, cucumber, egg, avocado, San Francisco Louie dressing, red rock crab and bay shrimp

GARDEN SALAD {8.5}

Four lettuce mix with grape tomatoes, herb crouton, and choice of dressing ADD CHICKEN OR SALMON {10}

CAESAR SALAD {9.5}

Romaine hearts, anchovy, parmesan cheese, with housemade lemon caesar dressing ADD CHICKEN OR SALMON {18.5}

WEDGE SALAD WITH BACON {10}

Bleu cheese dressing, grape tomatoes, and red onion ADD BAY SHRIMP {8}

CORONADO

CHEF ALBERT SERRANO

JUMBO PRAWN COCKTAIL {15.5} Housemade cocktail sauce

|

Chipotle dirty rice, corn and avocado relish Sautéed with lemon pepper crust atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

IDAHO TROUT AMANDINE {25.5}

Crusted with toasted almonds and sautéed, served with scalloped potatoes and sautéed vegetables

BEER BATTERED FISH & CHIPS {18.5}

Served with fresh coleslaw and choice of fries or housemade potato chips

GEMELLI PASTA WITH SHRIMP & SEA SCALLOPS {24} Oyster mushrooms, asparagus, pesto cream and parmesan

LOBSTER ROLL {24}

Served hot buttered or with chilled lobster salad toasted brioche bun, with housemade potato chips

1) Tropical Fruit Salsa 2) Mediterranean Herb Chermoula 3) Chimichurri Seasonal Vegetables, Cole Slaw, Sautéed Spinach, Green Rice, Housemade Potato Chips, Scalloped Potatoes, French Fries

MEAT & POULTRY CHICKEN UNDER A BRICK {23}

Herb-crusted with parsley, rosemary, lemon-thyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus

TOP SIRLOIN {28}

Hand cut 8 oz Top Sirloin, served with scalloped potatoes, grape tomatoes, asparagus, and garlic herb butter

ANGUS CHEESEBURGER {16}

Traditional works, choice of cheese, and housemade potato chips or fries ADD BACON {1}

14 OZ NEW YORK STEAK {35.5}

Blue cheese butter, asparagus, and scalloped potatoes

*BLUEWATER SURF AND TURF {66}

SAN FRANCISCO CIOPPINO {28}

11 oz lobster tail and a 8 oz top sirloin steak with scalloped potatoes and broccolini

*PAN-SEARED SEA SCALLOPS {29.5}

JUST FOR LUNCH

ROCK LOBSTER TAIL {48}

FISH TACOS {17}

A zesty marinara sauce, clams, mussels, crabmeat, shrimp, scallops and fish Goat cheese grits, sweet corn, asparagus and chive oil 11oz oven baked and served with drawn butter

ALASKAN KING CRAB {58}

1 1/4 l b steamed and split, served with drawn butter

DESSERT

Choice blackened fish or shrimp. Served on flour or corn tortillas, with avocado, shredded cabbage, tomato, and cotija cheese

CRAB “BLTA” {18}

Bacon, arugula, avocado, tomato, crab salad on sourdough served with housemade potato chips

HOUSEMADE KEY LIME PIE {9} JAVA MUD PIE {9} *SERVED RAW OR UNDERCOOKED OR MAY CONTAIN UNDERCOOKED INGREDIENTS

P40 | Coronado Magazine


BOTTOM’S UP

For a complete menu please visit

water will be served on a request only basis to comply with rules passed by the state of cal

BEVERAGES panna / San Pellegrino Sparkling

500ML {4}

summer 2020 | coronado FALL 2020

Panna / San Pellegrino still

BREWSKIS

Iced Tea, Lemonade, Sodas, Hot Tea and Coffee {3.75}

DRI TO

{4}

Salted rim, beer, worcestershire, tabasco and lime

*ISLANDER OYSTER SHOOTER

{5.5}

Tequila, orange juice, black currant, lime and ginger beer

BLUEWATER JUGS

NEW

Classic Spanish Sangria

*SHUCKER’S CHOICE OYSTER SHOOTER

GLASS {9.5} / LITRE {30}

Treat yours and w

{5}

Vodka, bloody mary mix, horseradish and lemon

JOYA Sangria, served over ice with

seasonal fruit

high spot, 289 blonde High Spot, 14 Mile Pale Ale high spot, 182 ipa

{8}

pacifico HIGH SPOT HEFEWEIZEN Pizza Port Sharkbite Red

{8.5}

{6}

Heineken Modelo Especial Crispin Cider

{7}

Alesmith Sublime Lager Alesmith .394 Pale Ale Coronado Brewing Orange Wit Modern Times Orderville Hazy IPA Stone Tangerine Express IPA Anchor Brewing Porter Modern Times Black House Stout

{8}

high spot beer flight

{8}

handcrafted all cocktails are individually made with housemade sour mix and organic agave nectar. †available “skinny”

Captain’s Mai Tai {13} Gosling’s Black Seal and Gold Rum, Cruzan Coconut Rum, pineapple juice, lime, triple sec, almond and simple syrup SERVED IN A SOUVENIR ENAMEL MUG {16}

Cucumber Mojit Myer’s Platinum Ru mint, fresh lime jui †

APPLE PIE OLD FASHIONED {12.5} Old Grand Dad 100 Bourbon, Liquid Alchemist Apple Syrup and Angostura Bitters served over ice

Serrano Marga Cuervo Tradicional De Kuyper Triple S of fresh orange, org hand-crushed fresh

Pilikia Margarita {12.5} Cuervo Tradicional Silver Tequila, De Kuyper Triple Sec, fresh lime juice, agave syrup and orange bitters

Fisherman’s Mar Blue Ice Vodka, hou served with bamboo stuffed olive, lime an

American Mule {12.5} Blue Ice Vodka, Amaro Averna, ginger beer and fresh lime †

Napa gin and tonic {12.5} DamWelle Gin, Fever Tree Tonic, rosemary simple syrup, fresh orange juice, fresh lime juice and a rosemary sprig served over ice

& CTOUCHLESS MENU SCAN THE ORDER ONLINE QR CODE

NEW

Scan the QR code with your mobile phone camera to view our menu or order online. We're even offering touchless payment and easy curbside pick up.

Coronado Magazine | P41

CORONADO DINING

Buckler (na) Coors Light

get three 5oz samples

STRAIGHT SHOOTERS *MICHELADA OYSTER SHOOTER

1 LITRE {6.5}

@bluewatergrill #EatMoreSeafood

A BUNCH OF

stay safe •

Ask about our CD split plate charge

an optional 2.5% su all items to offset compliance for ppe

wine vintages subj an optional 18% gr parties of 8 or mor


ENTREES

(619) 435-4166 | 1333 Orange Ave.| www.Brigantine.com

SIGNATURE GRILLED MARINATED SWORDFISH Avocado lime butter (Gluten free) THE BRIG’S FAMOUS FISH TACOS Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing GOLDEN ALE-BATTERED COD FISH & CHIPS Wild Alaskan cod & hand-cut french fries NORTHERN ALASKAN HALIBUT Sicilian eggplant caponata relish, cheesy polenta & balsamic butter sauce GRILLED SONORAN SPICED SWORDFISH TACOS Cabbage, salsa fresca, cheddar, ranch dressing, corn tortillas (Gluten free)

CRISPY LOBSTER TEMPURA TACOS Marinated cucumber-jicama salad & cilantro remoulade on blue corn tortillas, garlic truffle fries & house vegetables

CRAB STUFFED JUMBO PRAWNS Wrapped in bacon & broiled, served with mashed potatoes, chef’s vegetables & jalapeño white sauce (Can be modified gluten free)

LOCAL GRASS RAISED NEW YORK STEAK 10oz cut topped with foraged mushroom & truffle crust, mashed potatoes, daily fresh vegetable & pan-demi gravy WAGYU BURGER 1/2 lb American wagyu, smoked bacon, wild mushroom confit, caramelized onion, roasted garlic spread, bibb lettuce & aged cheddar with hand-cut french fries PARMESAN CRUSTED SAUTÉED SAND DABS Lemon butter sauce, parmesan risotto & broccolini

Full menu on our website Open daily @ 11:30 a.m. Sunday Brunch 10 a.m.- 2:30 p.m. Dinner M-F 5 p.m.-9 p.m. Sat & Sun - 4:30- 9 p.m. Happy Hour Daily in Bar & Lounge daily 3-6 p.m. excluding Saturdays

(619) 437-4237 | 1351 Orange Ave.| www.miguels-cocina.com

Platos de la Casa

CORONADO DINING

Calamari Relleno

Tender calamari steak-wrapped chile relleno, fried & topped with jalapeño white sauce

Carne Adobada

Citrus-achiote marinated roasted pork, sliced & served with avocado salsa, onion, cilantro & warm tortillas

Miguel’s Torta

Choice of skirt steak, pollo asado or calamari steak on a telera roll with avocado, lettuce, tomato, pepper jack cheese & chipotle mayo; served with rice & beans (Can be modified gluten free)

Camarones a la Diabla

Sautéed spicy Mexican shrimp in red chile sauce, queso asadero

Fajitas Supremo

Skirt steak & chicken topped with our signature bacon wrapped jumbo shrimp stuffed with jack cheese & rajas

HOURS Open @ 11 a.m. Sunday Brunch 9 a.m.-2 p.m. Happy Hour Daily 3-6 p.m. excluding Saturday

Carnitas

Tender marinated pork with salsa fresca, sliced onion & avocado; served with warm tortillas, rice & beans

Lobster Quesadilla

Chipotle flour tortilla with melted cheese & lobster sautéed with garlic, fresh lime, salsa fresca & chile flakes; served with guacamole, sour cream & pico de gallo

Miguel’s Tamales

One hand-made pork & one handmade green chile-cheese tamale with our sauces & topped with cheese; served with rice & beans (Can be modified gluten free) For the full menu, visit our website!

AUTHENTIC, MOUTHWATERING MEXICAN CUISINE SERVED SAN DIEGO STYLE

P42 | Coronado Magazine


Coronado Magazine | P43


ANTIPASTI BURRATA CAPRESE . . . . 14 Tomatoes, burrata, EVOO, balsamic glaze PIZZA IN A GLASS . . . . . 10 Fried dough, san marzano sauce, Basil, stracciata ARTICHOKES ....................13 Artichoke hearts, fresh herbs, EVOO CALAMARI FRITTI.. . . . ......15 Fried wild calamari, marinara EGGPLANT TORTINO .......12 Eggplant, marinara, stracciata

INSALATE

POLPETTINE . . . . . . . . . . . 11

PAsTa

FATTORE. . . . . . . . . . . . . . . . . . . . . . . . . 9 Mixed greens, grape tomatoes, walnuts, shaved parmigiano

Beef and pork meatballs, tomato sauce, parmigiano

BRUSCHETTONE. . . . . . . 10 Chef's creation

TAGLIERE MISTO..........10 Priced per person. Combination of artisinal cheeses and meats

FOCACCIA . . . . . .

SPECIALTY

Add prosciutto or chicken +4 or shrimp +6

4

Rosemary, himalyan pink salt Gluten free +3

LASAGNA BOLOGNESE ..............16 LASAGNA VEGETARIANA ................................18 GLUTEN FREE

SOTTOTERRA . . . . . . . . . . . . . . . . . . . . 11 Carrots, fennel, parsnip, onions, mixed greens, goat cheese

TOSCANA . . . . . . . . . . . . . . . . . . . . . . 13 Chicken breast, pinenuts, goat cheese, spinach

RAVIOLI

POLIPO................................................................17

.............................M/P

EGGPLANT PARMIGIANA ......16 GNOCCHI .............................M/P

Chef's creation

BEET SALAD . . . . . . . . . . . . . . . . . . . . . 11

RISOTTO BUONA FORCHETTA M/P

Organic mixed greens, beets, lentils, goat cheese, parmigiano, balsamic

ZUPPA DEL GIORNO......7

PASTA Fresh Home made Egg Pasta +1 FETTUCCINE PAPPARDELLE Durum Wheat Semolina PENNE RIGATONI SPAGHETTI BUCATINI GLUTEN FREE +3 GNOCCHI +3 GNOCCHI gluten free +4

CUCINA VEGANA

SAUCES

See our vegan and vegetarian section under pizza

AMATRICIANA . . . . . . . .15

Organic tomatoes, guanciale, onions, pecorino cheese

BOLOGNESE . . . . . . . . .16

Ground Angus beef, tomatoes

BUONA FORCHETTA . . .15 Cream, egg, parmigano, spicy marinara, black pepper

CACIO E PEPE . . . . . . . .15 Pecorino cheese, black pepper

CARBONARA . . . . . . . . .16 6 Pancetta, egg, pecorino, guanciale

DUE POMODORI . . . . . .16 Imported tomatoes, onion, basil

PESTO . . . . . . . . . . . . . .17 7

INSALATA VEGANA. . . . . . . . . . . . . . Organic baby spinach, chickpeas, cranberry, quinoa, italian balsamic dressing

TAGLIERE VEGANO................................ 10

Priced per person, grilled organic vegetable, marinated artichokes, mixed imported olives, vegan ndujia, confit tomatoes

FUSILLONI AL PESTO .............................18 PENNE AI FUNGHI

24 months aged parmigiano, Evoo, Basil, pinenuts,

10

. . . . . . . . . . . . . . 17

PIZZE MAKE GLUTEN FREE +3

A PIZZA NAPOLETANA is made with a soft dough and takes about two minutes to cook in a wood-fire burning oven. Because of this, a Pizza Napoletana has several distinctive characteristics. Pizza in Napoli is soft and foldable and can be considered “wet” by American standards, for this reason the people of Napoli generally eat their pizza with a knife and fork. Blackened char spots on the pizza crust is a tell-tale sign of a Pizza Napoletana that has been cooked in blisterning hot, wood burning oven. Each pizza is different and is an individual work of art, passion, and dedication. Respect the art Respect the craft

CLASSICH E NAPOLE TAN E STG

CLASSICHE ITALIANE 15

MARGHERITA 11 San marzano tomatoes, mozzarella, basil, evoo

SOFIA Mozzarella, prosciutto cotto, artichokes, mushrooms

MARINARA 9 San marzano tomatoes, oregano, garlic, grape tomatoes

SERGIO Mozzarella di bufala, prosciutto, baby arugola, shaved parmigiano

REGINA MARGHERITA 15 Mozzarella di bufala, grape tomatoes, basil, parmigiano

AUGUSTA Mozzarella, eggplant, zucchine, bell peppers, corbarini

PUTTANESCA 14 Mozzarella, capers, anchovies, olives, San marzano tomatoes

NICOLA Mozzarella, mushrooms, prosciutto di parma, truffle oil

PACCHIATELLA 19 Piennolo tomatoes, mozzarella di bufala, evoo, basil

DANIELA Mozzarella di bufala, brie, speck

CALZON I 15

ANGELA Mozzarella, spicy salame calabrese BRUNA Mozzarella, sausage, pepperoni, spicy salame

CORONADO DINING

Gluten free not available

KIRA Mozzarella, fennel sausage, ricotta, tomato sauce EZIO Mozzrella, brie, prosciutto, baby arugula, shaved Parmigiano DARRELL Prosciutto cotto, mushrooms, ricotta cheese fried ASCANIO Mozzarella, ricotta, pancetta, provola fried

15

NO SAUCE

VEGANA AND VEGETARIAN 15 Your choice of mozzarella or vegan cheese, mozzarella and/or tomato sauce PIERA Pesto, grape tomatoes, caramelized onions, mushrooms GABRIELE Spinach, porcini, grape tomatoes GUIDO Potatoes, mushrooms, zucchini

LE FRITTE

FRIED PIZZA

15

Gluten free not available

AMANDA Provola, ricotta, prosciutto di parma

LEVI Mozzarella di bufala, prosciutto di parma, cherry tomatoes MARISA Mozzarella, pesto, ricotta, grape tomatoes, pinenuts BARBARA Mozzarella di bufala, provola, gorgonzola, parmigiano ISABELLA Mozzarella di bufala, sundried tomatoes, onions, goat cheese MICHELLE Caramelized onions, gorgonzola, speck, mozzarella CATERINA Brie, smoked salmon, grape tomatoes, mozzarella GEMMA Mozzerlla di bufala, ricotta, shrimp, grape tomatoes

CARLOTTA Provola, pancetta, ricotta, grape tomatoes INDIA Prosciutto cotto, ricotta, mozzarella, grape tomatoes

LE BIANCH E

ANDREA Provola, roasted potatoes, sausage, parmigiano

ALEXA Provola, fennel sausage, rapini ALDO Provola, pancetta, egg, truffle oil TEEPOO Mozzarella, prosciutto cotto, artichokes, mushrooms, ricotta

REBECCA Mozzarella, prosciutto cotto, mushrooms JEFF Provola, pancetta, corbarini, baby arugula

PIZZA GOURMET NO SAUCE ALESSANDRO 17 Provola, sausage, prosciutto cotto, porcini GIULIA 16 Provola, fried eggplant, sausage, grape tomatoes JOVE 17 Burrata, bresaola, baby arugola, shaved parmigiano LUIGINA 18 Provola, white truffle cream, porcini, prosciutto di parma GIUSEPPE Mozzarella , porcini, spicy salame calabrese,baby arugola, shaved parmigiano MARCELLO 25 Millefoglie style pizza 2010 world pizza champion

AL METRO T W O F E E T L O N G $3 9 3 FLAVORS OF YOUR CHOICE Gluten free NOT available serves up to 3 people

SIDES 6 RAPINI WITH ROASTED GARLIC

ROASTED BABY POTATOES

Consuming raw or undercooked meats, seafdood or eggs may increase youtr risk of foodborne illness

P44 | Coronado Magazine

SAUTÉED MUSHROOMS

= Vegetarian

= Gluten Free


Garage Buona Forchetta Coronado Magazine | P45


Croque Madame Rosemary Ham, Gruyere, Egg on Sourdough Breakfast Wrap Italian Sausage, Egg, Peppers, Onions, Potato & Cheddar Cheese Egg, Bacon, Fontina on Butter Croissant Egg, Spinach, Tomato & Parmesan on Everything Croissant Egg, Turkey Sausage, Cheddar on a Bagel Bistro Bagel everything bagel with Persian cucumber, tomato, onion, herb black pepper schmear Avocado Toast with Herbs, Tomato & Olive Oil Pan Purdue & Maple Syrup Dusted in Powder Sugar Lavender Honey Butter sweet crepe Peanut Butter & Nutella sweet crepe Quiche Lorraine with Seasonal Fruit Seasonal Quiche roasted onions, butternut squash, sage & parmesan with Seasonal Fruit Fall Frittata roasted mushrooms, thyme, shallots & parmesan Irish Oatmeal with Brown Sugar, Banana, Golden Raisins Acai Bowl with Seasonal Berries, Bananas, Granola, Coconut, Honey +Natural Peanut Butter Plain Greek Yogurt Bowl with Seasonal Fruit, Granola & Honey

SANDWICHES

served with house chips Roasted Turkey & Brie on White Arugula & Sun-dried Tomato Pesto Ham & Peach Chutney on White Butter Lettuce, Jack Cheese, Red Onion & Mayo 3 Cheese Grilled Cheese Fontina, Gruyere & Parmesan + Bacon House Spicy Chicken Sandwich Buttermilk battered chicken breast, butter lettuce, tomato, pickles & chipotle mayo on our house hoagie

SALAD

House Caesar with House Croutons Autumn Salad Spring Mix, Julienned Apples, Endive, Candied Pecans, Bleu Cheese Crumble, Pomegranate Seeds & Apple Cider Vinaigrette

CORONADO DINING

SOUP

French Onion Soup with Melted Gruyere Cheese on crostini Tomato Soup & Grilled Cheddar Sourdough Bites

SIDES

Pigs in a Blanket with ketchup & dijonnaise Sausage Links / Bacon / Seasonal Fruit

BAGELS

Salt / Everything / Swiss / Cinnamon Sugar / Seasonal + Schmear plain or herb black pepper 6 pack assorted bagels with schmear

CROISSANTS

Butter / Everything / Almond / Chocolate + Scratch Made Seasonal Jam

P46 | Coronado Magazine


House French Roast 3 Iced Coffee 3.5 Cold Brew 4.5 Iced Vietnamese Cold Brew 5.5 Iced Lavender Vietnamese Cold Brew 6 Café Au Lait 3.5 Americano 3 Rise & Shine 4 Espresso 3 Cappuccino 4 Classic Latte 4 Vanilla Latte 4.5 Honey Lavender Latte 4.5 Cinnamon Honey Latte 4.5 Golden Tumeric Oat Latte 5 Caramel Macchiato 4.5 Honey Bee Cortado 3.5 Dirty Chai 5 Made with Organic Whole Milk Organic Nonfat Available Upon Request + Flavor .5 / + Espresso Shot 1 / Oat or Almond Milk .99

Mocha 5 Mexican Mocha 5 Mary’s Matcha Latte 5 Chai Tea Latte 4 Hot Chocolate 3.5 Mexican Hot Chocolate 4 Sun Tea (sweetened or unsweetened) 3

Beer, Wine & Bubbly

Chardonnay Excelsior, Western Cape, So. Africa (2018) 6 Sauvignon Blanc The Seeker, Marlborough, NZ (2018) 6 Cabernet Sauvignon Simple Life Winery, California (2018) 8 Pinot Noir Cloudfall Vineyards, Monterrey (2017) 8 Rosé Conundrum, California (2017) 7 Brut Sparkling

Opera Prima, California (2018) 6 House Mimosa 8

Coronado Magazine | P47

CORONADO DINING

Organic Milk whole or nonfat 3 OJ 4.5 Pear Juice 4 Acqua Panna 3 Orangina or Aranciata 2.5 Limonata 2 Lorina Lemonade 3 San Pellegrino Sparkling 2 Harney’s Organic 1/2 Tea & 1/2 Lemonade 2.5 Vignette Wine Soda 3 Chardonnay, Rosé, Pinot Noir House Lemonade 3 House French Lavender Lemonade 4


(619) 435-5425|

EGGS

979 Orange Ave.

HOUSE SPECIALS

Eggs & OMELETs

Benedicts & Scrambles

HUEVOS RANCHEROS 2 eggs served on corn tortillas topped with homemade ranchero sauce, sour cream, guacamole, and cheese

Served with hashbrowns & 1 slice of toast (2 slices upon request) white, wheat, rye, sourdough, or English muffin. 1, 2 OR 3 egg breakfast 1, 2 or 3 eggs ADD: bacon, ham, or sausage, homemade corned beef hash or homemade hot sausage SUB: gluten-free toast, 1 pancake or 1 piece french toast

VEGGIE SCRAMBLE 3 eggs, mushrooms, spinach, bell peppers & onions served with hashbrowns & toast

CHICKEN FRIED STEAK & EGGS served with hashbrowns & toast PORK CHOPS & EGGS with hashbrowns, toast STEAK & EGGS served with hashbrowns & toast BREAKFAST BURRITO eggs, cheese, refried beans & hashbrowns add: bacon, sausage, ham, spicy sausage, chorizo or avocado

CHEESE OMELET cheddar, swiss, american, or muenster

BISCUIT & GRAVY with 2 eggs & hashbrowns

CHORIZO SCRAMBLE 3 eggs, chorizo, cheese served with beans or hashbrowns & a flour tortilla MACHACA SCRAMBLE 3 eggs, machaca beef, cheese served with beans or hashbrowns & a flour tortilla

MEATLOVER’S bacon, sausage, ham & cheddar

MEXICANA SCRAMBLE 3 eggs, ham, cheese, tomato, onions & jalapeno served with beans or hashbrowns & a flour tortilla

DENVER ham, green pepper & onions

EGGS BENEDICT served with hashbrowns

GARBAGE CHA CHA’S CHORIZO 4 eggs, bacon, sausage, ham, 3 cheeses & BURRITO eggs, chorizo, feta, black beans, grilled onions, veggies avocado served with homemade house salsa VEGGIE mushroom, tomato, bell pepper, spinach, BETTY’S BISCUIT BOWL homemade biscuit layered with a cheese onion omelet, country gravy, hashbrowns served SPINACH, TOMATO, FETA with pico de gallo

CORONADO DINING

Breakfast

EGGS FLORENTINE BENEDICT spinach, tomato & smoked bacon served with hashbrowns COUNTRY BENEDICT spicy sausage, thick-cut bacon, 2 poached eggs & country gravy on a toasted biscuit served with hashbrowns

IRISH homemade corned beef hash & cheddar

CARNITAS & CHORIZO HASH NADO potatoes, cheddar & black beans topped with swiss & tomato topped w/ avocado sour cream & pico de gallo STEAK & PEPPERJACK FARMER BENNY’S MARKET with red onions & roasted red peppers HASH hashbrowns, seasonal veggies & 2 poached ADD: avocado $2.50, meat $2 - $3, veggies $0.99 eggs topped with our green goddess hollandaise (creamy avocado, jalapeño & SUB: fruit for hashbrowns $2, egg whites cilantro) $2.25 ACAI BOWL topped with strawberries, bananas, granola, coconut, honey OATMEAL BOWL served with brown sugar & raisins ADD: sliced bananas, strawberries, pecans, ADD: peanut butter or sliced almonds YOGURT BOWL MICKEY MOUSE PANCAKES plain or vanilla greek yogurt topped with with whipped Cream strawberries, bananas, granola, honey CHOCOLATE CHIP PANCAKES

BOWLS

KIDS

BREAKFAST SANDWICHES SERVED WITH HASHBROWNS.

FRIED EGG SANDWICH Omelet-style eggs, ham & American cheese SPICY SAUSAGE ENGLISH MUFFIN Omelet-style eggs, hot sausage & American cheese CROISSANT VEGGIE SANDWICH Omelet-style eggs, avocado, tomato & Swiss FLORENTINE BISCUIT Omelet-style eggs filled with spinach, roasted red peppers, grilled onions, & gruyere cheese served on a bacon biscuit CHICKEN FRIED STEAK BISCUIT SANDWICH Chicken fried steak, topped with a fried egg, country gravy, and cheddar cheese BLT EGG BURGER Angus beef patties, two fried eggs, bacon, lettuce, & tomato on an amoroso roll

WAFFLES & MORE

OLD FASHIONED WAFFLE BELGIAN WAFFLE

CHICKEN & WAFFLE Belgian waffle topped with fried chicken & honey ADD: Bacon to waffle batter

STRAWBERRY SHORTCAKE HOT CAKES WAFFLE Belgian waffle layered & topped with 3 Buttermilk pancakes fresh strawberries & whipped cream Gluten-Friendly $2

BACON CHEDDAR BELGIAN SHORT STACK 2 Buttermilk pancakes WAFFLE Gluten-Friendly $2 FRENCH TOAST THE COMBO 2 hot cakes or French Toast, 2 eggs (any style), 2 strips of bacon or 2 sausage FRENCH TOAST STRIPS links

ADD: a farm fresh egg ADD: bacon or sausage

USA CAKES Layered with berries & whipped cream

Call for daily specials or visit our take-out window for fresh baked bakery selections and a full beverage menu. “Where The Locals Go”

P48 | Coronado Magazine


Lunch & Dinner PANINIS Served with fries, coleslaw, or chips. CORONADO CUBANO turkey, ham, swiss, dill pickles, mustard, & mayo CAPRESE fresh tomato, house made mozzarella fresh basil, vinaigrette ADD: chicken or turkey LONDON BROIL ROAST BEEF horseradish cheddar, red onions, roasted red peppers, horseradish mayo TURKEY DAY baked turkey, stuffing, muenster, cranberry sauce served with gravy BLTA bacon, lettuce, tomato, avocado PEANUT BUTTER & JELLY with banana

ADD: sweet potato waffle fries $1

DINNER PLATES

BURGERS

1/3 LB. HAMBURGER

*BAKED MEATLOAF & GRAVY

1/3 LB. BACON CHEESEBURGER

1/4 LB. BORDER DOG hot dog wrapped in bacon topped with grilled onions & jalapenos

1/3 LB. BBQ BACON SWISS BURGER

1/4 LB. CHILI DOG topped with onions & cheese

1/3 LB. CHEESEBURGER

*FLAT IRON STEAK *CHICKEN FRIED STEAK HOMEMADE FRIED CHICKEN DINNER (BONELESS) served with creamed corn, mashed potatoes, homemade bacon gruyere biscuit HOMEMADE FISH ‘N’ CHIPS served with fries and coleslaw SPAGHETTI & HOMEMADE MEATBALLS served with caesar salad & garlic bread HOMEMADE CHICKEN STRIPS & FRIES OPEN FACED TURKEY SANDWICH served with mashed potatoes & gravy OPEN FACED MEATLOAF SANDWICH served with mashed potatoes & gravy

1/3 LB. CHILI CHEESE BURGER

SANDWICHES

TURKEY, BACON, AVOCADO THE DEWEY cheese, grilled onions & 1000 island on toasted sourdough HAM & CHEESE TUNA, SWISS, AVOCADO on thick challah bread on squaw

SWEETS

TRADITIONAL MONTE CRISTO turkey, ham, swiss, mayo, & mustard in deep fried batter CHEESESTEAK london Broil roast beef, grilled onions, peppers, swiss served on an amoroso roll

Coronado Magazine | P49

GRILLED CHICKEN SANDWICHES Served with fries or coleslaw, served with a white or wheat bun with fixins on the side. CLAYTON’S CLASSIC grilled chicken breast FRIED CHICKEN topped with cream of corn, served on our homemade buttermilk biscuit CALIFORNIA bacon, muenster & avocado BBQ BACON SLAW STACKER swiss cheese, homemade onion ring Full menu online including specialty drinks, coffeees, starters and sides. ClaytonsCoffeeShop.com

CORONADO DINING

TUNA CHEDDAR MELT OLD FASHIONED EGG SALAD on marble rye TURKEY & HAVARTI on wheat on sourdough STEAK SANDWICH CLUB flat iron, grilled onions, peppers, HONEY HAM muenster cheese, honey mustard on a triple decker turkey & bacon on horseradish sauce on an amoroso roll sourdough croissant REUBEN corned beef, swiss, sauerkraut, 1,000 BACON, LETTUCE, TOMATO GRILLED SANDWICHES Served with fries or coleslaw island on marble rye on toasted white GRILLED CHEESE on thick challah bread

1/4 LB. HOT DOG topped with onions & tomatoes

HOMEMADE GRANNY SMITH APPLE PIE CLAYTON’S STACKER topped with homemade beer-battered COCONUT CREAM, BANANA onion rings, swiss, bacon, BBQ sauce CREAM, CHOCOLATE CREAM, STRAWBERRY DOUBLE DECKER CREAM, CHERRY OR double patty, bacon, cheese BLUEBERRY PIE a la mode $3 CLASSIC PATTY MELT CHOCOLATE CHIP COOKIES swiss & grilled onions on marble rye & MILK FOR 2 MIKEY MELT TRADITIONAL HOT FUDGE grilled onions, swiss, 1,000 island on SUNDAE sourdough DOUBLE FUDGE BROWNIE SUNDAE THE CALIFORNIA avocado & muenster GOOEY CINNAMON ROLL TURKEY OR VEGGIE BURGER SUNDAE MILKSHAKES, FLOATS, & on wheat bun MALTS

BACON, CHEESE, & TOMATO Sandwiches come with mayo, VEGGIE lettuce, & tomato. Served with fries, cheddar, muenster, avocado, cucumbers on thick challah bread on squaw coleslaw, or chips.

BLT & EGGS on toasted white

HOT DOGS

*THANKSGIVING BAKED TURKEY & STUFFING served with Cranberry Sauce


Clayton’s Mexican Take-Out 1107 10th St

(619) 437-8811

CORONADO DINING

Jalapeños & Carrots

P50 | Coronado Magazine


CORONADO DINING

Coronado Magazine | P51


COSTA AZUL BAYFRONT

619-435-3525 APPETIZERS Nachos Azul

Tortilla chips covered with beans and cheese, topped with salsa fresca, sour cream, & guacamole. $9.95

(best with carne asada, pork, chicken or shredded beef for $3)

Guacamole Dip

Fresh crushed Haas avocado mixed with pica de gallo & served with tortilla chips. $9.95

Baja Shrimp Cocktail Chopped shrimp served in fresh tomato salsa with chilies, cucumber & avocado. $10.95

Shrimp Ceviché

Prawns marinated in lime juice served on crisp tortillas with salsa fresca & a sliced avocado. $10.95

Taquitos or Flautas

Three rolled corn tortillas stuffed with beef or three rolled flour tortillas stuffed with chicken, topped with salsa fresca, sour cream, cheese and guacamole. $8.95

Baja Wings

CORONADO DINING

Spice rubbed chicken drummettes & wings, deep fried, served with house specialty sauce. $9.95

SANDWICHES Costa Burger

Angus beef served on a warm bun with lettuce, tomato & onion. $11.95 (Add cheese for $1.50)

Grilled Chicken

Fresh chicken breast served on a warm bun with lettuce, tomato & onion. $11.95 (Add cheese for $1.50)

1201 FIRST STREET

SOUPS & SALADS Pozolé de Pollo

Traditional Mexican chicken soup with hominy, onions, cilantro & oregano. $5.95 cup / $7.95 bowl

Garden Esmeralda Salad

Mixed greens, tomato, jicama, red onion, corn and hearts of palm, tossed with house vinaigrette or chipotle ranch dressing. $9.95 (Add chicken, chilled shrimp or salmon for $5.95)

Caesar Salad Azul

Romaine lettuce tossed with our roasted garlic dressing topped with asiago cheese. $9.95

SOUTH OF THE BORDER SPECIALS SERVED WITH RICE & BEANS.

Grilled Carné Asada

Specially marinated steak, chargrilled and served with guacamole, salsa & fresh tortillas. $16.95

Coronado Burrito

Your choice of carné asada or chicken, filled with beans, guacamole, salsa fresca and cheese. Topped with salsa verde or salsa roja & melted cheese. $13.95

Carnitas Olé

(Add grilled chicken or chilled shrimp for $5.95)

Seasoned pork, seared then braised in beer, citrus and spices. Served with guacamole, salsa & fresh tortillas. $14.95

Costa Spinach Salad

Chicken Chimichanga

Fresh spinach tossed with poppyseed dressing, mandarin oranges, hard-boiled eggs, hearts of palm. $9.95

A flour tortilla stuffed with chicken, cheese and beans, deep fried. Topped with sour cream, guacamole, and salsa fresca. $13.50

LOCAL FAVORITES

Two grilled swordfish tacos on flour tortillas with cabbage, salsa fresca, cheese & chipotle ranch. $13.95

(Add chicken or chilled shrimp $5.95)

Pacific Swordfish

Pacific swordfish grilled with garlic, butter and lemon, served “Mexican-style” with rice, beans, salsa fresca, tortillas & guacamole. “Gringo-style” with rice and sauteed vegetables. $20.95

Garlic Shrimp

Swordfish Tacos

Shrimp Burrito

Filled with sautéed shrimp, pepeprs, onions, tomatoes and pinto beans. Topped with chipotle chili saucem jalapeño cheesde sauce & melted cheese. $15.95

Chili Rellenos

Mexican shrimp sautéed in butter, garlic, lemon juice & seasonings. Your choice of sides: rice or sautéed vegetables or rice and beans. $20.95

Two roasted Anaheim peppers, stuffed with rotisserie chicken & cheese, topped with salsa rojo. $13.95

Fish and Chips

Flour tortilla filled with sautéed vegetables, whole beans, cheese and salsa fresca. Topped with chili verde sauce, guacamole & whole pinto beans. $13.95

Crispy beer-battered fish & french fries. $12.95

Children’s Menu Available

COMBINATION PLATES $15.95

Choice of two items with rice & beans.

Tacos Carne asada, Quesadillas Carne carnitas, or chicken asada, carnitas, or chicken

Enchiladas

Chicken or cheese.

P52 | Coronado Magazine

Veggie Burrito

Chicken Enchiladas

Chicken and cheese rolled in corn tortillas, topped with salsa roja & melted cheese. $14.95


Costa Azul Coronado Magazine | P53


CORONADO DINING

MARGHERITA san marzano tomato, fior de latte, basil, olive oil

$19

MELANZANA san marzano tomato, eggplant, garlic, calabrian chili, cauliflower, breadcrumbs, oregano

$22

BIANCA fior di latte, basil, castelvetrano olives, pancetta, garlic, chili, sesame seed

$23

FUNGHI mozzarella, hen of the woods mushrooms, cream, prosciutto, grana padano, garlic

$23

CARCIOFI artichoke, prosciutto cotto, mozzarella, mushroom, fennel pollen

$22

QUATTRO FORMAGGI mozzarella, gorgonzola, provolone, grana padano, garlic, chili, mentuccia

$22

SALSICCIA fennel sausage, red onion, roasted peppers, grana padano, fior di latte, chili

$24

PEPPERONI san marzano tomato, pepperoni, mozzarella, garlic, olive oil

$22

1500 Orange Ave, Coronado, CA 92118 hoteldel.com/eno

P54 | Coronado Magazine


CORONADO DINING

Coronado Magazine | P55


FOCUS YOUR CAMERA HERE TO VIEW THE MENU ON YOUR PHONE

1031 Orange Ave.

A PPET IZERS

ENTREES

C h i C k e n T o r T i l l a S o u p…10 GF tomato, avocado, crema, queso blanco roasted jalapeño, charred onion, pico de gallo, queso blanco

S C o T T i S h S a l m o n *…28 toasted grain risotto, roasted beet, marcona almond pesto, sherry pomegranate molasses

S h o r T r i b p o T S T i C k e r S …15.75

S pa G h e T T i b o l o G n e S e …19

o u r Fa m o u S h o u S e m a d e p r e T z e l S & p r ovo l o n e F o n d u e …13 VEG   S h r i m p C o C k Ta i l …17 GF

b a j a r o T i S S e r i e C h i C k e n …24

G uaC a m o l e …12

VEG GF

toasted sesame, cilantro, ponzu

ricotta garlic bread spicy marinade, elote, charred jalapeño, onion a la plancha, black beans, guacamole, flour tortillas

avocado, cucumber, garden herbs, fresh horseradish

S p i C y Tu n a & C r i S p y r i C e *…16

a l a S k a n h a l i b u T…33 summer corn fregola, grilled asparagus, calabrian chili, olive, heirloom tomato

GF

fresno chile, cilantro, tamari

l e b a n e S e h u m m u S …12 V campari tomato, garden herbs, za’atar, warm pita

h a r v e S T b o w l …21 V GF melted sweet potato, ancient grains, grilled portobello, caramelized cauliflower, snap pea, asparagus, avocado, marcona almond pesto, cashew harissa, roasted pepitas, flax seeds

ADD RAW VEGETABLES +3

pa r m e S a n Tr u F F l e F r i e S …12

VEG GF

truffle aioli

CruSTy br ea d wiTh w h i p p e d b u T T e r & S e a S a lT…5

S e a r e d a h i Tu n a*…31 GF green curry rice, shiitake mushroom, snap pea, heirloom carrot, thai basil, spicy coconut lemongrass broth

VEG

SALADS

b r a i S e d S h o r T r i b …29 GF bourbon caramel, roasted mushroom, fourme d’ambert, smashed potatoes

add: AVOCADO …4 GRILLED CHICKEN …7 GRILLED SHRIMP …9 PRIME SKIRT STEAK* …10 SCOTTISH SALMON* …12

S i m p l e C a e S a r …12 romaine hearts, parmesan, torn bread croutons C h i C k e n & avo C a d o …16.5

G r i l l e d F i S h TaC o S …22 alaskan halibut, avocado, roasted chili crema, spicy slaw, black beans & lime

GF

romaine, baby greens, glazed bacon, maytag bleu, campari tomato, toasted pine nuts, ranch

h e i r l o o m T o m aT o & waT e r m e l o n …15

k o r e a n p r i m e S k i r T S T e a k *…29

GF

double egg fried rice, bok choy, snap pea, pickled shiitake, spicy ginger butter

VEG GF

quinoa, shaved cauliflower, cucumber, pistachio, feta, champagne vinaigrette

C h a r r e d avo C a d o …15.5 V GF grilled asparagus, heirloom carrot, snap pea, bok choy, toasted sesame, ginger miso vinaigrette

SIDES 8 m aC & C heeSe | S maShed p oTaToeS | F ried r iCe

S A N DW IC H E S

KIDS MENU 9

served with fries, slaw, or simple salad S p i C y C r i S p y C h i C k e n ...17 bok choy, fresno chile, mint, rooster aioli

liTTle hank’S CheeSeburGer

Tu r k e y pa S T r a m i ...16.5

Grilled ChiCken breaST & buTTered noodleS

G r i l l e d C h i C k e n p i Ta ...16 tomato, romaine, tzatziki, feta, hummus, oregano

FAMILY PACKS TO GO

b e v e r ly h i l l S C l u b ...16.75 roasted turkey, smoked bacon, aged swiss, lettuce, tomato, mayo

takeout only, serves 4

CheeSe QueSadilla

CORONADO DINING

house-made pretzel bun, swiss cheese, coleslaw, dijonnaise

$29

b a ja r o Ti S S er i e C h iCk e n

S a m ’ S b u r G e r *...17.5

e l o Te , C h a r r e d ja l a pe ño , o n ion a l a p l a nC h a

grilled onion, white cheddar, tomato, lettuce, henry sauce

Dessert

b l aCk b e a n S , G uaC a m ole , F l ou r TorTi ll a S

10

$60

wa r m C r o i S S a n T b r e a d p u d d i n G

toasted pecan, caramel ice cream, whiskey raisin

v e G a n S T r aw b e r r y S h o r T C a k e

takeout only, serves 4-5 hon ey Gi nGer ShorT r i b

GF

pistachio cake, vanilla curd, mint

S h r i m p & b o k C h oy F r i e d r i C e

p e a n u T b u T T e r m o lT e n C a k e

C h a r r e d avo C a d o S a l a d G i n G e r m i S o vi n a i G r e T T e

candied peanut, caramel, peanut butter gelato

wiTh

VEG vegetarian

V vegan

GF gluten free

*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. While we offer gluten-free items, our kitchen is not gluten-free.

P56 | Coronado Magazine


Wraps

(619) 435-1380 933 Orange Ave

Choice of flour, wheat, or sundried tomato basil tortilla served with kosher dill pickle.

Italian Salami, mortadella, pepperoni, provolone, vine tomato, lettuce, red onion, banana pepper, herb aioli, lemonvinaigrette

www.HighTideCoronado.com

Starters

Wings 5 pc / 10 pc / 20 pc Crispy Chicken Tenders Cheesy Breadsticks

Salads

Classic Caesar Romaine, asiago romano cheese, house-made herb crouton, caesar dressing Garden Salad Mixed greens, grape tomato, cucumber, red onion Greek Salad Romaine, mixed greens, cucumber, grape tomato, artichoke heart, red onion, roasted red pepper, kalamata olives, banana pepper & feta Spinach Salad Fresh spinach, red onion, bacon, bleu cheese, grape tomato, egg & roasted red pepper Antipasto Romaine, mozzarella, salami, pepperoni, mortadella, provolone, grape tomato, banana pepper, black olives, garbanzo beans, & basil

Caprese Mixed greens, vine tomato, fresh mozzarella, fresh basil with herbinfused California olive oil & balsamic reduction

Cali Club Roasted turkey breast, bacon, mild cheddar, avocado, vine tomato, red onion, lettuce, chipotle aioli

Dawn Patrol Meat- Organic tomato sauce, mozzarella, egg, Italian sausage, ricotta, bacon, jalapeĂąo pepper, mushroom & red onion Veggie- Organic tomato sauce, mozzarella, egg, spinach, mushroom, zucchini, red onion & roasted red pepper

Buffalo Chicken Chicken breast, buffalo sauce, bleu cheese crumbles, banana pepper, onion and lettuce. Avocado BLT Avocado, bacon, lettuce, vine tomato, herb aioli

High Tide Organic tomato sauce, mozzarella, pepperoni, Italian sausage, mushroom, bell pepper, red onion, black olives, banana pepper, fresh garlic & oregano

Chicken Caesar Chicken, romaine, asiago romano, caesar dressing

Bonfire BBQ Chicken BBQ sauce, mozzarella, mild cheddar, grilled chicken, red onion & fresh cilantro

Turkey Spinach Roasted turkey breast, provolone, fresh spinach, vine tomato, roasted red pepper, herb aioli

Tree Hugger Organic tomato sauce, mozzarella, zucchini, mushroom, red onion, bell pepper, vine tomato, fresh garlic black olives & oregano

Calzones

Cal-Zonie Mozzarella, ricotta, and parmesan folded into our fresh pizza dough then baked to perfection. Includes any TWO items from our toppings list, served with house made marinara (additional toppings $1.50 each)

Meat Wave Organic tomato sauce, mozzarella, Italian sausage, pepperoni, meatball and oregano Great White Garlic cream sauce, mozzarella, vine tomato, fresh mozzarella, ricotta & basil Green Flash Basil pesto, mozzarella, vine tomato, chicken, roasted red peper & fresh basil Sweet Chili Pie Sweet chili siracha sauce, mozzarella, mild cheddar, bacon, grilled chicken, pineapple, red onion & jalapeĂąo

Sandwiches

Toasted or cold on white or wheat roll, served with kosher dill pickle.

Coronado Club Roasted turkey breast, roast beef, bacon, cheddar, lettuce, herb aioli, tomato & red onion Italian Sub Salami, mortadella, pepperoni, provolone, vine tomato, red onion, lettuce, banana pepper, herb aioli & lemon oregano vinaigrette

For the full menu, inc. breakfast burritos, a complete list of pizzas and sandwiches, wine and beer visit our website!

HOURS

Open daily 9 a.m. to 9 p.m. Coronado Magazine | P57

We Deliver!

CORONADO DINING

Cucumber Cucumber, red onion, tomato, banana pepper, garbanzo bean & artichoke heart.

Pizza

Create-Your-Own Choose the crust, sauce, cheese and toppings of your choice


(619) 435-4545 | 1202 Orange Ave.| IslandPastaCoronadoCa.com

Stuffed Pasta

Pasta Plates Rigatoni Bake Oven baked rigatoni, meat sauce, melted mozzarella.

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

Tomato Basil Spaghettini Spaghettini pasta with fresh tomatoes, basil, garlic & olive oil. 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 Lasagna with Meat Sauce

For a full menu, visit our website

Pizza

Oven baked 12� pies.

Cheese Pizza Build Your Own Pizza Add any ingredient for a $1.95 each Prima Vera Pizza Green & red peppers, onions, black olives, mushrooms & mozzarella Artichoke Heart Pizza Artichoke hearts, tomatoes & mozzarella White Pizza Pesto, tomatoes & mozzarella BBQ Chicken Pizza BBQ sauce, chicken, tomatoes, cilantro & mozzarella Island Pizza Sausage, pepperoni, green and red peppers & onion

Four Cheese Pizza Fontina, mozzarella, parmesan & fresh mozzarella cheeses Roy-Roy Pizza Four cheese pizza with double pepperoni & double pizza sauce Hawaiian Pizza Freshly baked pizza with ham & pineapple slices Sundried Tomato Pizza Freshly baked pizza with sundried tomatoes, feta & mozzarella cheeses Portobello Mushroom Pizza Freshly baked pizza with marinated portabello mushrooms, fresh spinach & onions Spicy Scampi Pizza White shrimp, garlic, jalapeno, tomato & cilantro

Sandwiches CORONADO DINING

Served with pasta salad.

Torpedo Fresh deli meats and mozzarella, served hot or cold. Turkey Breast Fresh turkey breast and mozzarella, served hot or cold. Meatball or Sausage Sub Home-made meatballs or Italian spicy sausage topped with marinara & melted mozzarella

HOURS

Caprese Sandwich Fresh mozzarella, pesto, tomato & basil Portabello Sandwich Portabello mushrooms served open faced with melted mozzerella, fresh basil, and marinara. Roasted Eggplant Eggplant roasted with garlic, olive oil, served open faced with melted mozzerella, fresh basil, and marinara.

Manicotti Pasta stuffed with cheeses, baked with fresh marinara sauce & mozzarella cheese Lobster Ravioli Ravioli stuffed with lobster and topped with creamy alfredo sauce Wild Mushroom Ravioli Savory ravioli stuffed with shiitake mushrooms and cheese and topped with marinara and pesto sauce. Tortellini Tri-colored cheese tortellini, spinach, basil, and sundried tomato in a cream sauce, topped with chicken Canneloni Pasta stuffed with meat and Italian cheeses, baked with fresh marinara sauce and mozzerella cheese.

Seafood Shrimp Scampi Jumbo shrimp, tomatoes, fresh basil, onion and capers, sauteed with white wine garlic andoliveoil served over spaghetti Fettuccine & Clam Sauce White wine clam sauce with mushrooms, garlic & tomatoes served over fettucine Seafood Alfredo Scallops, shrimp & clams in olive oil & garlic served over a bed of fettucine alfredo Fresh Salmon Atlantic salmon baked and topped with spicy cilantro and serrano pesto Jumbo Scallops Jumbo scallops in a white wine and cream sauce with fresh mushrooms & asaparagus, served over fettuccine.

12 & Under Pee-Wee Pasta Plates Kraft Mac & Cheese Cheesy Pepperoni Garlic Bread Cheese Ravioli

Daily 11 a.m. to 9 p.m. Happy Hour: M-F 3 to 6 p.m. & all day Sunday

FRESH PASTA AND HOMEMADE SAUCES, EXTENSIVE BEER & WINE SELECTION P58 | Coronado Magazine


1201 First Street. Coronado (619) 522-0217

1201 First Street. Coronado

Starters

SAM’iCHES

SMOKED PIGGY POPPERS ...................... 7/9 fresh jalapeño stuffed with cream

served with one side

cheese, wrapped in bacon and smoked tender

Starters FRIED PICKLES ............................................ 6 southern fried dill pickle chips served

with our jalapeño mustard dipping sauce

SMOKED PIGGY CHILI POPPERS ...................... 7/9 TEXAS .......................... 6cream / 10 fresh BRISKET jalapeño with stewed chopped smoked stuffed beef brisket

cheese, wrapped bacon and smoked with fresh chiles inand spices, served tender with corn fritters

FRIED PICKLES ............................................ 613 MEMPHIS PORK .......................... fried NACHOS dillfind pickle chipschips served asouthern great Memphis - tortilla are

with ourin jalapeño mustard covered queso sauce and dipping topped sauce with diced tomatoes, jalapeños, green onions, drizzled sour cream and BBQ TEXAS BRISKET CHILI .......................... 6 /pork, 10 sauce a heap pulledstewed choppedand smoked beefofbrisket sweet, hot and with fresh chiles and spices, served crunchy! with corn fritters

SLIDERS (3)PORK ................................................... 10 MEMPHIS .......................... 13 your choice of NACHOS pulled brisket, a great Memphis find pork, - tortilla chipsorare

chicken on sauce a sweet and covered served in queso androll topped topped withtomatoes, slaw and BBQ sauce green with diced jalapeños, onions, drizzled sour cream and BBQ TENNESSEE TACOS ................ 10 andSTREET heap of(3) pulled pork, asauce taco trio ofapork, chicken, or brisket sweet, hot and topped with mexican slaw, tangy BBQ crunchy! crema and fresh cilantro

SLIDERS (3) ................................................... 10 DIRTY FRIES ................................................... 13 your fries, choice of pulled pork, brisket, or curly pulled pork,queso, chicken served on a sweetjalapeños roll and topped with slaw and BBQ sauce PIGGY FRIES (CURLY FRIES) .................... 4 / 7 TENNESSEE STREET TACOS (3) ................ 10 CORN FRITTERS 4with /7 a taco trioballs of ........................................ pork, or brisket best little in thechicken, West, served toppedbutter with mexican slaw, tangy BBQ honey crema and fresh cilantro

DIRTY FRIES ................................................... 13 BIGfries, OL’ SALAD $13 curly pulled pork,queso, Mixed greens with jalapeños cucumber, carrots, jicama, tomato and PIGGY FRIES (CURLY FRIES) .................... 4 / 7corn with your choice of pulled pork, chicken, or........................................ brisket CORN FRITTERS 4 /7 best little balls in the West, served with honey butter

TEXAS POTATO $13

aBIG1 OL’ lb.SALAD hickory potato $13 smoked topped smoked pork, Mixed with greens with pulled cucumber, carrots, jicama, andchili corn chicken, sausagetomato or brisket & with your choice of pulled pork, piggy’s cheese sauce, sour cream, chicken, or brisket BBQ sauce, bacon & green onion

TEXAS POTATO $13

a 1 lb. hickory smoked potato topped with & smoked pulled pork, MAC CHEESE chicken, sausage or brisket chili & piggy’s cheese sauce, sour cream, BBQ sauce, bacon & green onion

mac and jalapeño cheddar sausage, jalapeño, cilantro, BBQ crema

MAC &MAC CHEESE ....................................................... 4/6 CHILI ................................................................. 10 cavatappi noodles, housemade cheese sauce mac and texas brisket chili PIGGY MAC ................................................................ 10 mac SiDES and pulled pork, crispy onions, BBQ sauce MEXI MAC .................................................................. 10

• PO’TATER SALAD • SMOKED MAC SALAD • SLAW • SMOKED BAKED BEANS 10 CHILI MAC .................................................................

mac and jalapeño cheddar sausage, jalapeño, cilantro, BBQ crema mac and texas brisket chili

SiDES • PO’TATER SALAD • SMOKED MAC SALAD • SLAW • SMOKED BAKED BEANS

SAM’iCHES PULLED PORK .................................................. 10 potato bun, coleslaw, sauce BBQ CHICKEN BREAST .................................. 11 served with sauce one side potato bun, coleslaw, BEEF BRISKET................................................... 11 TRADITIONAL potato bun, onions, pickles, sauce ˜ PORK JALAPENO CHEDDAR SAUSAGE ................. 10 PULLED .................................................. 10 amaroso roll,coleslaw, onions, pickles, potato bun, sauce sauce SMOKED TURKEY .............................................. BBQ CHICKEN .................................. 119 potato bun, BREAST cranberry sauce, lettuce, potato bun, coleslaw, sauce tomato

BRISKET................................................... 11 -BEEF FUN & FUNKY potato bun, onions, pickles, sauce ˜ CHEDDAR SAUSAGE ................. 10 JALAPENO CALI BBQ ............................................................ amaroso roll, onions, pickles, sauce 13 smoked pull pork or pulled chicken, mexican slaw, fresh cilantro, jalapeños,9 SMOKED TURKEY .............................................. avocado, tangy BBQ crema, torta bun potato bun, cranberry sauce, lettuce, tomato TEXAS HEARTHROB ....................................... 13 sausage, amaroso roll -brisket, FUN &pork, FUNKY DIRTY SANWEZ................................................ 13 pulled jalapeño cheddar sausage, CALI BBQpork, ............................................................ queso, flamin’ hot cheetos, torta bun 13

A LA Happy Hour CARTE Daily | 3pm - 6pm PULLED PORK ............................................. 22/LB BEEFA BRISKET............................................. 26/LB LA CARTE CHICKEN ............................. 10 HALF/15 WHOLE BABY ................................... 23/RACK PULLEDBACK PORKRIBS............................................. 22/LB PO’TATER SALAD ................... 6 PINT/11 QUART BEEF BRISKET............................................. 26/LB SLAW ..................................... / 11 WHOLE QUART CHICKEN ............................. 106 PINT HALF/15 SMOKED SALAD .......... 6 PINT /1123/RACK QUART BABY BACKMACRIBS ................................... SMOKED .... 66PINT / 11 QUART PO’TATERBAKED SALADBEANS ................... PINT/11 QUART SLAW ..................................... 6 PINT / 11 QUART SMOKED MAC SALAD .......... 6 PINT /11 QUART SMOKED BAKED BEANS .... 6 PINT / 11 QUART

smoked pull pork or pulled chicken, mexican slaw, fresh cilantro, jalapeños, avocado, tangyBURGER BBQ crema, BBQ BACON $12 torta bun potato bun, smoked applewood13 TEXAS HEARTHROB ....................................... bacon,sausage, onion strings, cheddar jack brisket, pork, amaroso roll cheese, BBQ sauce + fries or a sideSANWEZ................................................ 13 DIRTY pulled pork, jalapeño cheddar sausage, queso, flamin’ hot cheetos, torta bun

BBQ BACON BURGER $12 PLATES

potato bun, smoked applewood bacon, onion strings, cheddar jack cheese, BBQ sauce + fries or a side with one side & white bread served

PULLED PORK ......................................... 10 / 15 PLATES 11 / 16 BEEF BRISKET.......................................... CHICKEN .......................................... 8 / 11 / 16 served with one side & white bread BABY ............................ 13 / 10 19 // 15 26 PULLEDBACK PORKRIBS.........................................

4 bones| 1/2 rack | Full

BEEF BRISKET.......................................... 11 / 16 CHICKEN .......................................... 8 / 11 / 16 COMBOS BABY BACK RIBS ............................ 13 / 19 / 26

4 bones| 1/2 rack | Full

served with two sides & white bread

LIL’ MARKET COMBO........................................24 pick two meats COMBOS PIG OUT PLATTER............................................. 29 pick three meats

served with two sides & white bread

GONE TO MARKET SAMPLER ....................... 40 LIL’ MARKET feeds 2. 4COMBO........................................24 rib bones, lil’ brisket, lil’ pick two meats pulled pork 1/2 bird

PIG OUT PLATTER............................................. 29 pick three meats

GONE TO MARKET SAMPLER ....................... 40

feeds 2. 4 rib bones, lil’ brisket, lil’ pulled pork 1/2 bird

SPECIALS MILITARY MONDAY

15% OFF W/ A VALID MILITARY I.D.

SPECIALS TACO TUESDAY

$5 STREET TACOS

MILITARY MONDAY

15% OFF VALID MILITARY I.D. KIDSW/ EATAFREE WEDNESDAY’S

W/ THE PURCHASE OF AN ADULT TACO TUESDAY ENTREE $5 STREET TACOS

RANDOM THURSDAY’S

KIDSYOUR EAT FREESERVER WEDNESDAY’S ASK FOR W/ THETHURSDAY PURCHASE OF AN ADULT SPECIAL ENTREE

FOLLOW US AND HASHTAG #LILPIGGYSBBQ

RANDOM THURSDAY’S

@LILPIGGYSBBQ | LILPIGGYS BBQ

ASK YOUR SERVER FOR THURSDAY SPECIAL

FOLLOW US AND HASHTAG #LILPIGGYSBBQ @LILPIGGYSBBQ | LILPIGGYS BBQ

Coronado Magazine | P59

CORONADO DINING

MAC & CHEESE ....................................................... 4/6 cavatappi noodles, housemade cheese sauce PIGGY MACpulled ................................................................ 10 mac and pork, onions, BBQ sauce MAC & crispy CHEESE MEXI MAC .................................................................. 10

TRADITIONAL

Happy Hour Daily | 3pm - 6pm Opening Hours Sun - Thurs | 10:30am - 8:30pm Fri & Sat | 10:30am - 9pm


APPETIZERS

TACOS

SHRIMP PLATE SHRIMP PLATE IS SERVED WITH HOUSE SALAD, RICE AND TORTILLAS.

CHIPS, SALSA & BEANS ........................................................................$9

SERVED WITH ONIONS AND CILANTRO ADD CHEESE ¢.60 EXTRA ASADA ........................................................................................................$4.90

GUACAMOLE AND CHIPS...................................................................$14

PASTOR.......................................................................................................$4.90

*AHI TUNA TOSTADA...........................................................................$9

CARNITAS..................................................................................................$4.90

*SHRIMP CEVICHE BOWL ...................................................................$14

CHORIZO ..................................................................................................$4.90

GRILLED OCTOPUS................................................................................$16

GRILLED CHICKEN..................................................................................$4.90

ASADA FRIES.............................................................................................$16

BIRRIA..........................................................................................................$4.90

NACHOS CON CARNITAS..................................................................$16

ARRACHERA.............................................................................................$5.80

QUESO FUNDIDO W/CHAMPIÑONES..........................................$15

MUSHROOMS WITH CHEESE............................................................$5

QUESO FUNDIDO W/CHORIZO.....................................................$16

VEGGIE........................................................................................................$5 BELL PEPPERS, MUSHROOMS, GREEN ONIONS, GUACAMOLE AND CHEESE.

BOTTOMLESS CHIPS & SALSA ..........................................................$4.90

PASTOR FRIES..........................................................................................$17 ARRACHERA FRIES.................................................................................$19

TACO FLIGHT $39

*AGUACHILES ROJO OR VERDE RAW SHRIMP CURED IN LIME JUICE WITH YOUR CHOICE OF “SERRANO VERDE” OR “CHILTEPIN ROJO” WITH RED ONIONS AND CUCUMBER. FULL ORDER $21

HALF ORDER $15

BURRITOS BURRITOS ARE SERVED WITH PICO DE GALLO, CHEESE AND GUACAMOLE AND INCLUDE A SIDE OF BEANS. ASADA/PASTOR/CARNITAS/GRILLED CHICKEN/ CHORIZO....$13

CORONADO DINING

ARRACHERA.....................................................................................................$15 BURRITO CALIFORNIA................................................................................$15 SERVED WITH PICO DE GALLO, CHEESE, GUACAMOLE AND FRENCH FRIES.

SEAFOOD BURRITOS SEAFOOD BURRITOS ARE SERVED WITH CHEESE, ONIONS, CILANTRO AND WHITE SAUCE. ALL SEAFOOD BURRITOS INCLUDE A SIDE OF BEANS.

SERVED WITH RICE, BEANS, GUACAMOLE, GREEN ONIONS AND CHILES TOREADOS. 2 ASADA 2 BIRRIA 2 PASTOR 2 CARNITAS

PREMIUM TACOS *SIRLOIN STEAK (ORDER OF 3) .................................................................$17 *NEW YORK STEAK (ORDER OF 3)...........................................................$17 *RIBEYE STEAK (ORDER OF 3).....................................................................$20 *FILET MIGNON (ORDER OF 3)..................................................................$26 *ALL CORN TORTILLAS ARE GLUTEN FREE*

SEAFOOD TACOS TACO GOBERNADOR ...............................................................................$4.95 OCTOPUS.......................................................................................................$5.20 OCTOPUS DIABLA W CHEESE................................................................$5.40 GRILLED FISH ................................................................................................$4.75 GARLIC SHRIMP...........................................................................................$4.90 SEAFOOD (SHRIMP, SCALLOPS & OCTOPUS)................................$5.25 SMOKED TUNA W CHEESE.....................................................................$5.25 SURF AND TURF W CHEESE....................................................................$5.25 SHRIMP CHIPOTLE W CHEESE...............................................................$5.25 SHRIMP DIABLA W CHEESE....................................................................$5.25 SHRIMP HABANERO W/CHEESE..........................................................$5.25

SURF & TURF.................$15 GRILLED FISH..................$13 OCTOPUS .....................$15 SMOKED TUNA ..........$15 SEAFOOD........................$14 GARLIC SHRIMP......................................................................................$13 SERVED WITH CABBAGE, ONIONS, CILANTRO AND WHITE SAUCE.

OCTOPUS HABANERO W/CHEESE....................................................$5.40 FISH (ORDER OF 3) ..................................................................................$10 BAJA STYLE BEER BATTERED FISH TACO. SERVED WITH TOMATOES, CABBAGE AND WHITE SAUCE. SHRIMP (ORDER OF 3) ..........................................................................$13 BAJA STYLE BEER BATTERED SHRIMP TACO. SERVED WITH TOMATOES, CABBAGE AND WHITE SAUCE.

P60 | Coronado Magazine

SHRIMP PLATE ..............................................................................................................$19 YOUR CHOICE OF: GARLIC: SAUTED WITH BUTTER, OLIVE OIL AND GARLIC DIABLA: HOT SAUCE CHIPOTLE: SMOKED CHILI PEPPER SAUCE

ENCHILADAS ORDER OF THREE ENCHILADAS SUIZAS .................................................................................................$12 (STUFFED WITH CHICKEN AND CHEESE) ENCHILADAS ROJAS ..................................................................................................$12 (STUFFED WITH CHICKEN AND CHEESE) ENCHILADAS DE CAMARON .................................................................................$18 ENCHILADAS DEL MAR ............................................................................................$18 OCTOPUS, SHRIMP AND SCALLOPS

MEXICAN SPECIALS CARNE TACO PLATE .................................................................................................$22 ASADA, CARNITAS, BEANS, GUACAMOLE, MEXICAN SAUCE, GREEN ONIONS & CORN TORTILLAS. ˜ CARNE ASADA A LA TAMPIQUENA....................................................................$29 GRILLED FLAP STEAK WITH BEANS, GUACAMOLE, GREEN ONIONS, GREEN ENCHILADA AND TORTILLAS.

FAJITAS NEW YORK STEAK.......................................................................................................$19 RIBEYE STEAK................................................................................................................$24 CHICKEN.........................................................................................................................$17 FISH...................................................................................................................................$17 SHRIMP...........................................................................................................................$19 MIXED (CHICKEN, SHRIMP AND SIRLOIN STEAK)........................................$19 VEGGIE ...........................................................................................................................$17 BELL PEPPERS, MUSHROOMS, GREEN ONIONS TOPPED W CHEESE AND AVOCADO SLICES.

@SERRANOSCORONADO @SERRANOSSTREETTACOS

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.


QUESADILLAS CORN QUESADILLA ..................................................................................................$6 FLOUR QUESADILLA...................................................................................................$8 SUPREME QUESADILLA .......................................................................................$16 ASADA / PASTOR / CHICKEN / BIRRIA OR CARNITAS SERVED WITH A SIDE OF SOUR CREAM AND GUACAMOLE. QUESADILLA DEL MAR ............................................................................................$18 SHRIMP, OCTOPUS, SCALLOPS

SOUPS AZTECA .........................................................$8 TORTILLA, AVOCADO, FRESH CHEESE, CREAM AND PASILLA CHILE BROTH.

SALADS

SIGNATURE LIBATIONS COCONUT MARGARITA

HOUSE SALAD ....................................$7 ROMAINE LETTUCE, TOMATOES, RED ONIONS, CUCUMBER & AVOCADO. THOUSAND ISLAND DRESSING ON THE SIDE. TIJUANA CAESAR .............................$9 ROMAINE LETTUCE, OLIVE OIL , PERRINS SAUCE, DIJON MUSTARD, GARLIC, PEPPER, FRESH PARMESAN CHEESE, CROUTONS AND ANCHOVIES.

PUERTO VALLARTA .....................$9 SPRING MIX, CHERRY TOMATO, AVOCADO, PEPITAS AND COTIJA CHEESE, CREAMY CILANTRO DRESSING.

BURRITO BOWL ASADA | PASTOR | CARNITAS | BIRRIA | CHICKEN .......................................$15 ARRACHERA .......................................................................................................................$15

SIDES PICO DE GALLO .................$4

FRENCH FRIES..........................$5

CHILES TOREADOS............$4

GUACAMOLE..........................$6

RICE..........................................$4.50

AVOCADO...............................$5

BEANS..............................$4.50

DESSERTS FLAN NAPOLITANO......$8

CHEESECAKE................$9

CHURROS W/VANILLA ICE CREAM.....$9

TEQUILA BLANCO. COCONUT CREAM. FRESH LIME JUICE. SWEET & SOUR SHREDDED COCONUT ON TOP.

MANGO PINEAPPLE MEZCAL-RITA XICARU MEZCAL AND AGAVE NECTAR MUDDLED WITH FRESH PINAPPLE. LIME AND MANGO PUREE. SERVED WITH CHILE TAJIN ON THE RIM.

TAMARINDO MARGARITA TEQUILA BLANCO, TRIPLE SEC, SWEET & SOUR, HOMEMADE TAMARIND.

ORGANIC MARGARITA

ORGANIC TEQUILA, LIME JUICE, AGAVE NECTAR, SALT ON THE RIM.

POMEGRANATE MARGARITA TEQUILA BLANCO, TRIPLE SEC, LIMEJUICE, POMEGRANATE INFUSION, SWEET & SOUR.

CUCUMBER JALAPEÑO MARGARTITA

JALAPEÑO PINAPPLE MARGARTITA

TEQUILA BLANCO. AGAVE NECTAR. CUCUMBER, LIME JUICE, JALAPE ÑO, SWEET & SOUR, WITH CHILE TAJIN RIM.

MIDWAY MOJITO

MONTEALBAN MEZCAL, LIME JUICE, AGAVE NECTAR.

TEQUILA BLANCO AND AGAVE NECTAR MUDDLED WITH FRESH LIME, JALAPE ÑO & PINEAPPLE, SERVED WITH CHILE TAJIN RIM.

MALIBU RUM, MINT, LIME JUICE, HOMEMADE SIMPLE SYRUP INFUSED WITH COCONUT AND MINT, GARNISHED WITH SHREDDED COCONUT.

RETRO MAI TAI

MOUNT GAY RUM, ORGEAT, COINTREAU, LIME JUICE, GRANADINE, MYERS RUM.

TAMARINDO MARTINI SEAGRAM’S VODKA, HOMEMADE TAMARIND, CHILE TAJIN ON THE RIM.

MEZCAL TROPICAL

XICARU MEZCAL, CRANBERRY JUICE , ORANGE JUICE, LIME JUICE AND SIMPLE SYRUP. SERVED WITH CHILE TAJIN RIM.

Coronado Magazine | P61

MEZCAL MARGARITA

SUNSET MOJITO

LIGHT RUM, MINT, LIME JUICE SIMPLE SYRUP, PAMA, POMEGRANATE LIQUOR.

HORCHATA MARTINI

HORCHATA CINNAMON RICE MILK PUREE & RUM, SERVED UP OR ON THE ROCKS, WITH CINNAMON.

CHILE MANGO MARTINI

ABSOLUT MANGO VODKA, MANGO PUREE & ORANGE JUICE, SERVED UP WITH CHILE TAJIN ON THE RIM.

CORONADO DINING

FISH | SHRIMP | OCTOPUS ...................................................................................... $15

$13.90 EACH


SEASONALLY INSPIRED CHEF’S MEZES

gyros and grilled souvlakis sandwiches

Roasted Tomatoes 14.95 Infused with authentic Greek olive oil, block feta and spices, marinated kalamata olives, fava beans, warm pita. Hummus 12.95 Feta, kalamata olives, marinated fava beans, warm pita.

Lamb and Beef Gyro Chicken Gyro Grilled lamb, beef or chicken souvlaki Grilled salmon or shrimp souvlaki 2 Greek style fish tacos Homemade Falafel

Crispy Calamari & Spiro’s Specialty Sauce Authentic Tabouli Salad Spiro’s Famous Saganaki Greek Pizza of the Day

11.95

6.50 11.95 7.95

Mediterranean salads Traditional Horiatiki Village Salad 7.25 Sliced tomato, fresh onion, sliced cucumbers, feta cheese, and olives, drizzled with olive oil -- the original “Greek salad” Classic Greek Salad 7.25/ 9.25 Our traditional Greek salad -- kalamata olives, feta cheese, sliced tomatoes, onions, cucumbers, a pepperoncini, and Greek vinaigrette dressing over a bed of lettuce. Add: Gyro, lamb, beef or chicken 6.50 Souvlaki lamb, beef grilled chicken or shrimp Falafel 7.95

9.25 9.75 9.75 8.95 8.95

spiro’s platters Seasoned, tender marinated gyros or kabobs grilled to order. Served with rice pilaf, Greek fries or classic Greek salad, tzatiki, and warm pita.

Gyro Lamb & Beef 13.95 Chicken 14.95 Souvlaki Grilled Chicken 15.95 Beef, Lamb, or Shrimp 16.95 Grilled Filet Mignon

18.95

Grilled Salmon

20.95

Homemade Falafel

12.95

GREEK SPECIALTIES

soups and sides

Served with rice pilaf, fries or garlic mashed potatoes.

Avgolemono Soup 6.95 Delicious Greek lemon-egg-chicken soup. Lentil Bean with warm pita 6.50 Spanakopita 7.95 Tzatziki with warm pita 5.95 Hummus with warm pita 6.25 Dolmades with warm pita 6.95

Slow Roasted Lamb Shank 18.95 Grilled Salmon with lemon butter sauce 20.95 Pastitsio (Greek lasagna) 15.95 Traditional Moussaka 16.95

AUTHENTIC FAMILY-STYLE MEALS HOUSE MADE SWEETS & FIGS

Lamb and Beef Gyro 40.95 Chicken Gyro 42.95 6 Souvlaki 55.00 Served with garlic mashed potatoes, Greek Salad, tzatiki, warm pita Grilled Salmon 60.00 Beef, Lamb, or Chicken 50.00

Baklava 4.00 Baked filo dough pastry, containing chopped nuts and honey 3 Kourambiedes 3.50 Greek walnut sugar cookies, topped with powdered sugar Rizogallo Rice Pudding 4.00 Trio Sun-Dried Figs 3.00

CORONADO DINING

Includes meat, Greek salad, tzatiki, warm pita, rice pilaf, or Greek fries. Feeds 4.

CATERING MENU AVAILABLE

DRINKS LOCAL & IMPORTED Local Craft Beer /pint 7.00 Mythos Greek Beer /bottle 6.50 Wine by the glass 8.50 Bottled Water 2.00

(619) 435-1225

SPIRO’S

spirosgreekcafe@gmail.com mediterranean CUISINE Coronado Ferry Landing 1201 First Street, Coronado Open 11 AM - 8 PM everyday Family-owned and proudly serving the Coronado community since 1998 P62 | Coronado Magazine


Starters California Mezze Plate KF VG Local Organic Vegetables, Whipped Goat Cheese, Edamame Lemon Hummus, Orange Olives, Spinach Falafel, Grilled Flatbread $22

Handhelds Served with fries

The Del Double Cheeseburger

Shrimp & Avocado KF GF Poached Rock Shrimp, Whipped Avocado Crema, Heirloom Tomatoes, Peas, Sugar Snap Peas, Pea Shoots, EVOO $22

Seared Tuna Tostada GF Sliced Blackened Tuna, Chili Aioli, Cucumber Ginger Vinaigrette, Seaweed, Salmon Roe, Crunchy Tortilla $21

Charred Octopus GF Tender Mediterranean Octopus, Smashed Potatoes, Fennel Purée, Chorizo Sherry Vinaigrette $22

Spiced Chicken Flatbread Charred Chicken Thigh, Piquillo Pepper Vinaigrette, Arugula, Chili Aioli, Grilled Flatbread $19

Signature Blend Beef Patty, American Cheese, Beefsteak Tomato, Pickle Chips, Iceberg Lettuce, Burger Sauce, Toasted Brioche Bun $24 Plant-Based Patty Available on Request

San Diego Fish Sandwich Grilled Catch of the Day, Cabbage Slaw, Salsa Verde Crema, Beefsteak Tomato, Pickled Onions, Ciabatta $23

Grilled Chicken Sandwich Chicken Breast, Chili Aioli, Grilled Tomato, Crunchy Onions, Rocket Arugula, White Cheddar, Ciabatta Bun $23

Entrées Charred Flat Iron Steak GF

Fire-Roasted Cauliflower VE GF Charred Cauliflower, Pepper & Harissa Coulis, Chimichurri, Crispy Garbanzo Beans $18

Baby Bok Choy, Fava Beans, Roasted Marble Potatoes, Yuzu Marmalade, Mizuna $29

Grilled Local Catch of the Day GF Roasted Cauliflower, Fennel Pepper Coulis, Citrus Vinaigrette, Blistered Tomatoes, Pine Nuts $26

Salads & Bowls

Roasted Petaluma Chicken Breast GF

Steak Bowl GF Grilled Flat Iron Steak, Spiced Grains, Baby Bok Choy, Shiitake Mushroom, Ginger-Roasted Carrots, Citrus Dressing $28

Spiced Power Grains, Citrus Coulis, Grilled Asparagus, Roasted Carrots $25

Chicken & Chilled Noodle Bowl

Dessert

Grilled Chicken Thigh, Spiced Soba Noodles, Crunchy Vegetables, Mizuna, Soy Ginger Lime Dressing $19

California Berry Pavlova GF VG Mixed Berries, Meringue, Lemon Curd $15

Blackened Tuna, Poached Shrimp, Lump Crab, Octopus Ceviche, Organic Romaine, Heirloom Tomatoes, Cucumber, Avocado, Citrus Herb Dressing $39

Baked Pear Almond Tart Sour Cream Ice Cream, Caramel Sauce $14

Bananas Foster Vanilla Gelato, Brown Butter Rum Sauce, Sponge Cake, Walnuts $13

Farmers Market Greens VE GF Local Seasonal Greens, Carrots, Tomatoes, Cucumber, Cauliflower Hearts, Hemp Seeds, Roasted Shallot Vinaigrette $15

KF Keto Friendly • GF Gluten Free VG Vegetarian VE Vegan

California Sunset Bowl VE GF Power Grain Salad, Heirloom Tomatoes, Kale, Cucumber, Carrots, Avocado, Garbanzo Beans, Seaweed, Lime Dressing $18

1500 Orange Ave, Coronado, CA 92118 hoteldel.com/sun-deck

Coronado Magazine | P63

CORONADO DINING

Sun Deck Seafood Salad GF


ESTABLISHED IN 1996 - LOCALLY OWNED AND OPERATED, AUTHENTIC THAI CUISINE

619.435.8110 | 1001 C Avenue

APPETIZERS Spring Rolls

Four deep-fried spring rolls with ground chicken, cabbage, carrots, & clear thin noodles served with plum sauce

Satay

Four pieces of skewered chicken served with peanut sauce

Swaddee Shrimp

Garlic marinated shrimp, cilantro & black pepper wrapped in a spring roll skin; served with plum sauce

CORONADO DINING

NOODLES & RICE Vegetarian (Tofu) Chicken or Pork Beef Shrimp Pad Thai Paradise Noodles Yum Woonsen Pad Se-Ew Pad Woonsen Drunken Noodles Regular Fried Rice Spicy Fried Rice Pineapple Fried Rice

SOUPS

SPECIALTIES

Gang Jued

Pae Sa

Tom Yum

Pla Kratiam

Clear broth with chinese cabbage, ground pork, clear noodles and scallions Spicy broth seasoned with lemon grass, lime juice, tomato, green onion and mushroom. Chicken, Shrimp or Seafood

Tom Kar

Vividly flavored coconut soup; seasoned with lime juice, lemon grass, tomato, green onion and mushroom. Chicken, Shrimp or Seafood

SALADS Swaddee Chef Salad

Lettuce, tomato, carrot, cucumber and onion; topped with tofu and served with peanut sauce

Som Tom

Shredded green papaya mixed with peanuts, tomatoes and lime juice

Nam

Minced pork, fresh ginger, red onions, peanuts, chillies and lime juice

Hours: Tuesday thru Saturday 11 a.m.–2 p.m. Dining 5 p.m.–9 p.m. Monday - Closed Call to Confirm Hours

P64 | Coronado Magazine

Steamed whole fish flavored with plum sauce; topped with ginger, parsley and steamed vegetables Golden brown whole fish topped with a roasted garlic

Pla Sam Ros

Golden fried whole fish with a combination of three flavored sauce, garlic and chili

Pla Choo Chee

Golden fried whole fish topped with tasty choo chee curry; simmered in coconut cream

Larb Pla

Deep fried whole red snapper topped with green apple, red onion, lime juice and fresh mint leaves

Hoa Mok

Scallops, squid, shrimp, & mussels served in banana leaf bowl, covered in curry coconut sauce

CURRY Vegetarian (Tofu) Chicken or Pork Beef Shrimp Panang, Red Curry, Green Curry, Yellow Curry Gang Massaman, Gang Kua, Choo Chee


CORONADO DINING

Coronado Magazine | P65


P66 | Coronado Magazine


Coronado Magazine | P67


We deliver to Coronado! Catering! Take-Out

OPEN EVERYDAY 11 A.M. - 9 P.M. 619-429-5224

600 Palm Avenue

BigKahunasIB.com

Honolulu • Imperial Beach HAWAIIAN PLATES

APPETIZERS 8 DEEP FRIED COCONUT SHRIMP Served with Sweet Chili Sauce

$9.75

5 TIKI TENDERS $9.75 Crisp chicken tenders served with ranch & BBQ sauce. BIG KAHUNA’S CHEESY STIX $6.50 Big Kahuna’s Finest! Garlic bread baked in butter topped with our melted cheese blend. Gooey and delicious! 2 SPAM MUSUBI

$7.00

BASKET OF ONION RINGS

$4.00 SM/$8.00 LG

FRENCH FRIES

$2.50 SM / $5.00 LG

CHEESE FRIES

$5.00 SM / $8.00 LG

TATER TOTS

$3.50 SM / $6.50 LG

SWEET POTATO FRIES

$3.50 SM / $6.50 LG

SALAD STUFFS BIG KAHUNA’S HOUSE SALAD $9.95 Crispy Romaine, chopped Tomaties, Onions, Cheese and Bacon. Your choice of Ranch, Italian, Bleu Cheese, Honey Mustard or Thousand Island Dressing. (Add Chicken or Kalua Pork for $3.50)

IMPERIAL BEACH DINING

CAESAR SALAD $9.95 Crisp Romaine, Parmesean Cheese & Crutons tossed with a creamy Caesar Dressing. (Add Chicken or Kalua Pork for $3.50) SIDE SALAD $5.00

BURGERS

All Entrees are served “Authentic Hawaiian Style” with 3 scoops of Sticky Rice, and Macaroni Salad or Tossed Green Salad.

Served on our Hawaiian Jumbo Rolls Baked Fresh Daily!

CHICKEN TERIYAKI $11.95 Topped with Pineapple and Green Onions

BIG KAHUNA BURGER $11.95 A featured favorite! 1/2 lb. Beef Patty, Monterrey Jack & Cheddar Cheeses, Tomato, Red Onions, fine cut Cabbage Mayo, Ketchup & Mustard. TERIYAKI BURGER $11.95 1/2 lb. Beef Patty, topped with our own Sauce & Grilled Pineapple, Mayo, fine cut Cabbage, Tomatoes & Red Onions. BBQ BACON BURGER $11.95 1/2 lb. Beef Patty, Cheese, Mayo & BBQ Sauce. Topped with Bacon and Onion Rings.

SPICY AKI CHICKEN Topped with Green Onions

$11.95

KALBI Beef Short Ribs

$12.95

GRILLED MAHI-MAH

$12.95

KALUA PORK & CABBAGE

$11.95

TERIYAKI STEAK

$12.95

GUACAMOLE BACON BURGER $11.95 1/2 lb. Beef Patty, Bacon, Guacamole, fine cut Cabbage, Cheese, Red Onions & Mayo

RICE BOWLS

VEGGIE BURGER $11.95 Monterrey Jack & Cheddar Cheese, Mayo , Mustard, Ketchup, Tomatoes, Onion and fine cut Cabbage.

All served over Sticky White Rice

BACON, SWISS, MUSHROOM BURGER NEW! $11.95 1/2 lb. Beef Patty, Bacon, Swiss Cheese, Grilled Red Onions & Mayo. VOLCANO VURGER NEW! $11.95 1/2 lb. Beef Patty, Pepper Jack Cheese, Jalapenos, Siracha Mayo, fine cut Cabbage, Tomatoes and Onions.

CHICKEN TERIYAKI RICE BOWN $8.95 SPICY AKI CHICKEN RICE BOWL $8.95 KALUA PORK & CABBAGE BOWL $8.95 MACARONI SALAD

$3.25

GIANT BBQ PLATTERS

SANDWICHES

SOUP SAIMIN $6.50 Hawaii’s Own Noodle Soup! Topped with Green Onions and Spam. (Add Chicken Breast for $3.25 / Add egg or bacon $1.50)

Served on our Hawaiian Jumbo Rolls Baked Fresh Daily!

Spicy Hawaiian or Regular BBQ Sauce. Choice of Two Sides: Fries, Macaroni Salad, Green Salad, Steamed Rice or Coleslaw.

KILLER KALUA PORK $11.95 A generous portion of succulent Roasted Pork piled high & smothered with BBQ Sauce.

PORK RIBS

$13.95

BEEF BRISKET

$13.95

HAWAIIAN BREAKFAST

PANIOLO BBQ BEEF BRISKET $11.95 Simmered slowly “Texas Style” in its own juices & BBQ sauce.

ROAST PORK

$12.95

CHICKEN BREAST

$12.95

Served all day!

GRILLED CHICKEN $11.95 Mayo, fine cut Cabbage, Tomatoes & Red Onions.

LOCO MOCO $11.95 Ground Beef, Onions, Brown Gravy over Rice, 2 Eggs on top and our Famous Macaroni Salad Hawaiian style. (Hawaiian Favorite!) “BEACH BOY” NEW! Fried Spam and Eggs with Steamed Rice

$9.95

TERIYAKI STEAK SANDWICH $12.50 Mayo, fine cut Cabbage, Tomatoes & Red Onions. MAHI MAHI SANDWICH $12.50 Grilled Mahi Mahi, Mayo, fine cut Cabbage, Tomatoes & Red Onions

P68 | Coronado Magazine


805 SEACOAST DR.

WE CATER!

Call for curbside pickup: 619.349.3121

IMPERIAL BEACH DINING

Coronado Magazine | P69


285 Palm Ave Imperial Beach

619-754-6650

IMPERIAL BEACH DINING

RealCheesePizza.com

FOR FULL MENU PLEASE VISIT OUR WEBSITE

P70 | Coronado Magazine


Entrees

Appetizers Shrimp Rolls Chicken Egg Rolls (4 pcs) Vegetable Egg Rolls (4 pcs) Chicken Satay Chicken Wings (5 pcs) Chicken Potstickers (6 pcs) Fresh California Rolls (4 pcs) Fresh Rolls (4 pcs) Add Shrimp, Tofu, Chicken

Coconut Shrimp Fried Tofu (7 pcs)

STIR-FRIED NOODLES

Pad See Ew Fresh wide rice noodles with broccoli, carrots, Chinese broccoli and egg. Pad Thai Rice noodles stir-fried with egg, bean sprouts, green onions and topped with ground peanut. Drunken Noodles Flat rice noodles with chili, onions, bell pepper, carrots, Chinese broccoli and egg.

IB Thai e Restaurant

1299 Imperial Beach Blvd, Imperial Beach

(619) 207 - 0788 Soup

Specialties

Tom Yum Hot and sour soup with lemongrass, lime leaves, bell pepper, mushroom, roasted chili paste and cilantro.

Choo-Chi Salmom Cooked salmon filet in curry sauce served over steamed vegetables and steamed rice. IB Steak Grilled marinated New York steak served over steamed vegetables.

WOK STIR FRY

Tom Kha Coconut milk soup with galanga root, kaffir lime, lemongrass, mushroom, green cabbage and cilantro. Choose tofu, chicken or shrimp.

Pineapple Fried Rice Stir-fried rice with chicken, 6 pcs of shrimp, cashew nuts, pineapples, peas, carrots, onions, broccoli, raisins and egg.

Broccoli Peanut Steamed broccoli, carrots, cabbage and topped with a swirl of peanut sauce.

Mixed Vegetable Soup Mixed vegetables and cilantro. Tofu optional.

Crab Fried Rice Stir-fried rice with real crab meat, peas, carrots, and egg.

Hot Basil Stir-fried with garlic, bell pepper, carrots, onions, green beans and basil leaves.

Wonton Soup Broccoli and carrots.

Orange Chicken Deep-fried chicken breast in special house sauce served with steamed vegetables and steamed rice.

Chow Mein Stir-fried egg noodles mixed with celery, carrots and cabbage.

Young Ginger Stir-fried with garlic, bell pepper, carrots, celery, zucchini, onions and mushrooms. Mixed Vegetables Stir-fried with garlic, mixed vegetables and house brown sauce.

Yellow Curry Carrots, onions, and potatoes. Red Curry Bell pepper, carrots, green beans, basil bamboo shoots and eggplant. Green Curry Bell pepper, carrots, green beans, basil, bamboo shoots and eggplant.

Pangang Curry Bell pepper, carrots, green Cashew Nuts beans and basil. Stir-fried with garlic, zucchini, onions, carrots, Mango Curry bell peppers, mushrooms Bell Pepper, carrots, and cashew nuts. mango and basil. Kong Pao Mussaman Curry Stir-fried with garlic, bell Potatoes, onions, carrots, peppers, celery, carrots, and roasted peanuts. pineapples and roasted peanuts. Pineapple Curry Bell pepper, carrots, pineapples in red curry.

e

Open 7 days a week! Mon-Fri 10:30 a.m. - 8:30 p.m. Sat & Sun 11 a.m. - 8:30 p.m. Coronado Magazine | P71

BBQ Pork Grilled pork rib with BBQ sauce served with steamed vegetables and steamed rice. Pad Kra Prao Stir-fried garlic with ground chicken or pork, basil, bell pepper, onions topped with a fried egg and served with steamed rice.

Fried Rice Fried Rice Jasmine or brown rice stir-fried with peas, carrots, tomatoes, onions and broccoli. Drunken Fried Rice Jasmine or brown rice stir-fried, carrots, onions, bell pepper, basil and egg.

e

IMPERIAL BEACH DINING

Garlic Stir-fried with garlic, onions, celery, and mushrooms.

Curry


910 Seacoast Drive Imperial Beach, CA

SIGNATURE DISH & COMBO

APPETIZERS Kaboom Shrimps (16 pc) 12.50 Jalapeño Poppers (8 pc) 11.95 Fried Calamari

11.95

Fish & Chips Lightly battered cod, tossed in Tin Fish Breading, served crisp with crisscut fries, cole slaw, and tartar sauce. Best sellers for over 20 years!

Big Fried Shimps (8 pc) 11.95 Fried Clam Strips

11.95

Crab Cake (1 pc)

5.50

Clam Chowder

Cup) 4.50

Bowl) 5.95

(6 fish) 13.50 (3 fish) 8.50 *Vegan options available for Fish & Chips

Fish & Shrimp Combo

15.50

4 Fish & 4 Shrimps, Crisscut Fries, Tartar and Cocktail sauce.

Bread Bowl) 7.95

SALAD PLATES Fresh Salad with lemon vinaigrette topped with your choice of Fish

Halibut Salad Plate

15.95

Salmon Salad Plate 15.95 Swordfish Salad Plate 15.95 Grilled Salmon on Slaw 15.95

IMPERIAL BEACH DINING

Fresh Salmon perfectly balanced w/Tin Fish Cole Slaw

Fish & Clam Combo

15.50

4 Fish & Fried Clams, Crisscut Fries, Tartar and Cocktail sauce.

Taco Plate 10.95

Lobster Salad 24.95

2 Fish Tacos and Crisscut Fries

8oz Maine Lobster claw and knuckle meat lightly grilled, placed on fresh salad, served with melted butter.

Grilled Cheese & Chowder 8.95

SIDE MENU

Sesame Crusted Ahi Salad 16.50 Delicately seared Ahi Tuna on balsamic glazed spring salad served w/ wasabi, soy sauce & pickled ginger

NEW ADDITIONS

Crisscut Fries

R) 3.95 L) 5.50

Onion Rings

R) 4.95 L) 6.50

Garden Salad

4.00

Grilled Veggies

5.95

Pico de Gallo Fresh Whole Fish

market price

Oysters

18.00 - 38.00

Cole Slaw

(Fresh Half shells / Battered / Baked)

S) 1.50 M) 2.50 L) 4.00 S) 1.50 M) 2.50 L) 4.00

* Tin Fish Cole Slaw does not contain dairy.

P72 | Coronado Magazine


619.628.8414 tinfishonline.com

PLATTERS

SANDWICHES & ROLL Served with Cole Slaw Complete with Crisscut Fries $2

With Fries & Cole Slaw Grilled Veggies Substitute for $4

Big Shrimp Platter (8 pc) 14.95 Fried Clam Platter

14.95

Fried Calamari Platter

14.95

Halibut Platter

15.95

Salmon Platter

15.95

Swordfish Platter

15.95

Mahi Mahi Platter

15.95

Crab Cake Platter (2 pc) 13.50 Chicken Tenders

(8 pc) 12.50

(4 pc) 7.95

Fried Fish Sandwich

8.50

Shrimp Sandwich 11.95 Halibut Sandwich

11.95

Salmon Sandwich

11.95

Swordfish Sandwich

11.95

Mahi Mahi Sandwich

11.95

Crabcake Sandwich

9.95

Chicken Sandwich

9.95

Lobster Roll w/fries

18.95

Butter grilled Lobster w/ Italian parsley, sizzled with lemon squeeze, tucked in a warm brioche roll

TACOS & BURRITOS

BURGERS

Warm flour tortilla, fresh green cabbage, your choice of fish, shredded cheese, pico de gallo, baja sauce, and hot sauce.

Complete it with Crisscut Fries 2.00 Add Bacon or Side of Nacho Cheese 1.50

Hamburger

7.50

4.50

Cheese Burger

8.50

Shrimp Taco

5.50

Double Decker

11.50

Halibut Taco

5.50

Salmon Taco

5.50

Swordfish Taco

5.50

Mahi Mahi Taco

5.50

Chicken Taco

4.95

Fried Fish Burrito

9.95

Fried Shimp Burrito

11.95

(3 pc) 6.95

Halibut Burrito

11.95

Grilled Shrimp Quesadilla 9.95

Salmon Burrito

11.95

Grilled Chicken Quesadilla 8.95

Swordfish Burrito

11.95

Grilled Cheese Sourdough 4.95

Mahi Mahi Burrito

11.95

Nachos

Chicken Burrito

10.95

Garlicky Shrimp Burrito

13.50

Freshly fried tortilla chips covered with warm Nacho Cheese. Add jalapenos for your taste.

Our Signature Burger! Two Angus Beef patties & two cheeses, fresh vegetables, special spread, all tucked in a soft brioche buns.

LIGHT BITES Cheese Quesadilla

Chips & Salsa

Coronado Magazine | P73

(1 pc) 2.50

M) 3.95 L) 5.50 M) 3.95 L) 5.50

IMPERIAL BEACH DINING

Fried Fish Taco


DINING DIRECTORY Albaca At Marriott (619) 435-3000

Calypso Café 505 Grand Caribe Isle (619) 423-5144

Amalo Brew 640 Orange Ave. (619) 537-9011

Central Liquor & Deli 178 Orange Ave. (619) 435-0118

Attitude Brewing Menu 1985 National Ave., SD P36 | P37 (619) 795-4269

Chez Loma 1132 Loma Ave. (619) 435-0661

Avenue Liquor & Subs 878 Orange Ave. (619) 435-4668

Clayton’s Bakery & Bistro 849 Orange Ave. (619) 319-5001

Menu P46 | P47

Doggos Gus 805 Seacoast Dr. (619) 349-3121

Babcock & Story Bar At the Hotel Del (619) 435-6611

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

Menu P48 | P49

Domino’s 1330 Orange Ave. (619) 437-4241

Bay Books Cafe 1007 Orange Ave. (169) 435-0070

Clayton’s Mexican Take Out 1107 10th St. (619) 437-8811

Beach & Taco Shack At the Del (619) 522-8100

Cold Stone Creamery Ferry Landing (619) 437-6919

Danny’s Palm Bar & Grill 965 Orange Ave. (619) 435-3171

Big Kahunas 600 Palm Ave., IB (619) 429-5224

Menu P68

Costa Azul Ferry Landing (619) 435-3525

Bistro d’ Asia & Sushi Bar 1301 Orange Ave (619) 437-6677

Menu P38

Coronado Brewing Co. 170 Orange Ave. (619) 437-4452

Menu P50 | P51

Menu P52

Bluewater Boathouse Menu 701 Strand Way P40 | P41 (619) 435-0155

Coronado Cays Lounge 4000 Coronado Bay Rd. (169) 424-4000

Boardwalk Beach Club 1300 Orange Ave. (619) 522-0946

Coronado Coffee Co. Ferry Landing (619) 522-0217

The Brigantine 1333 Orange Ave. (619) 435-4166

Coronado Cupcakery Ferry Landing (619) 437-0166

Menu P42 | P43

Crown Landing At Loews Resort (619) 424-4444 Crown Town Deli Ferry Landing (619) 675-0013

Bruegger’s Bagels 1305 Orange Ave. (619) 435-3900

Crown Landing At Loews Bay Resort 4000 Coronado Bay Rd. (619) 424-4000

Burger Lounge 922 Orange Ave. (619) 435-6835

Crown Bistro 520 Orange Ave. (619) 435-3678

P74 | Coronado Magazine

ENO Pizzeria & Wine Bar At Hotel Del (619) 522-8546

Menu P69

Menu P54

Feast and Fareway 2000 Visalia Row (619) 996-3322 Filippis 285 Palm Ave. (619) 754-6650

Menu P70

Garage Buona Forchetta 1000 C Ave. (619) 675-0079

Menu P44

Gelato Paradiso 918 Orange Ave. (619) 629-5343

Menu P55

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

Menu P57

IB Thai 1299 Imperial Beach Blvd. (619) 207-0788

Menu P71

Il Fornaio 1333 1st St. (619) 437-4911 Island Pasta 1202 Orange Ave. (619) 435-4545

Menu P58


DINING DIRECTORY Juice Crafters 943 Orange Ave. (619) 319-5931 KFC/Taco Bell 100 B Ave. (619) 435-2055 Leroy’s Kitchen + Lounge 1015 Orange Ave. (619) 437-6087 Lil’ Piggy’s BBQ Ferry Landing (619) 522-0217

Menu P59

Little Frenchie’s Bistro 1166 Orange Ave. (619) 313-6003 Lobster West 1033 B Ave. #102 (619) 675-0002 Silver Strand Exchange At Loews Resort (619) 424-4000 McP’s Irish Pub 1107 Orange Ave. (619) 435-5280 Miguel’s Cocina 1351 Orange Ave. (619) 437-4237 Mootime Creamery 1025 Orange Ave. (619) 435-2422 Nado Gelato Cafe 1017 C Ave. (619) 522-9053 Nado Republic 1007 C Ave. (619) 996-3271 Nicky Rotten’s Bar & Burger Joint 100 Orange Ave. (619) 537-0280 Night & Day Café 847 Orange Ave. (619) 435-9776

Menu P42

Panera 980 Orange Ave. (619) 437-4288

Swaddee Thai 1001 C Ave. (619) 435-8110

Park Place Liquor & Deli 1000 Park Place (619) 435-0116

Swagyu Chop Shop 1002 Palm Ave., IB (833) 277-4040

Peohe’s Ferry Landing (619) 437-4474

Tartine 1106 1st St. (619) 435-4323

Poké 1•2•3 1009 Orange Ave

Tent City 1100 Orange Ave. (619) 435-4611

Rosemary Trattoria 120 Orange Ave. (619) 537-0054

The Henry 1031 Orange Ave. (619) 762-1022

Saiko Sushi 116 Orange Ave. (619) 435-0868

Tin Fish (End of Pier) 910 Seacoast Dr., IB (619) 628-8414 Menu P60 | P61 Menu P62

Starbucks 960 Orange Ave. (619) 437-8306

Villa Nueva Bakery Cafe 956 Orange Ave. (619) 435-1256 Village Pizzeria 1206 Orange Ave. (619) 522-0449 Village Pizzeria Bayside Ferry Landing (619) 437-0650

Stake Chophouse + Bar 1309 Orange Ave. (619) 522-0077

Which Wich 926 Orange Ave. (619) 522-9424

Subway 1330 Orange Ave. (619) 435-8272

Wine A Bit 928 Orange Ave. (619) 365-4953

Sundae’s Gelato At the Del (619) 522-8100 Sun Deck At the Del (619) 522-8100

Menu P56

The Tavern 1310 Orange Ave. (619) 437-0611

Serea At the Del (619) 522-8100

Spiro’s Greek Café Ferry Landing (619) 435-1225

Menu P65

The Little Club 132 Orange Ave. (619) 435-5885

Seacoast Pizza 807 Seacoast Dr., IB (619) 423-4444

Serrano’s 126 Orange Ave. (619) 537-0102

Menu P64

Yogurt Escape 942 Orange Ave. (619) 435-9700 Menu P63

Coronado Magazine | P75

Yummy Sushi 1330 Orange Ave. (619) 435-2771

Menu P72 | P73


P76 | Coronado Magazine


Book Club Corner

What books people are reading… The Answer Is…: Reflections on My Life By Alex Trebek After decades of requests, longtime Jeopardy! host Alex Trebek talks about his life through anecdotes, his journey through stage four pancreatic cancer and the incredible outpouring of goodwill, Will Ferrell’s Saturday Night Live impersonation of him, Jeopardy! greats Ken Jennings and James Holzhauer,

Tasting Grace - Discovering the Power of Food to Connect Us to God, One Another and Ourselves By Melissa D’Arabian Coronadan D’Arabian, winner of “The Next Food Network Star,” television personality and cookbook author, detours from her cookbooks to write about food and how it has affected her life. It’s a memoir-

and much more.

like book of her past and current relationships with

The Book of Two Ways

Countdown 1945 - The Extraordinary Story of the Atomic Bomb and the 116 Days that Changed the World

food, body image, and God.

By Jodi Picoult After introducing the main character Dawn, a brilliant Egyptian researcher, she is onboard a plane when it begins to fall from the sky. Thus begins the divergence of two timelines… the first focuses on water/Boston/husband and the second focuses on land/Egypt/love left behind. Picoult weaves an intricate novel with two storylines emerging from one.

By Chris Wallace with Mitch Weiss Veteran journalist Chris Wallace details the new President Harry Truman and the turbulent story of his first 116 days in office when he gave the orders to drop the atomic bomb on Hiroshima in 1945. The book details the many individuals who were involved from multiple aspects of Truman’s decision.

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Once In A Blue Moon ... by Kelly Purvis

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Halloween falls on a Saturday with daylight saving time still in effect. Add to that equation, Halloween is falling in the middle of a national pandemic. Seems appropriate that masks are mandatory this year. Traditionally Halloween is a beloved holiday in Coronado. In the Coronado Museum of Art and History, there is a large historic picture of children in costume celebrating the holiday in the early part of the last century, visible from the Park Avenue side of the building. More recently, Coronado MainStreet introduced sponsored Halloween events in the downtown in 1990. The City of Coronado has consistently granted MainStreet a Community Grant to host Downtown Goes Ghostly. The event is traditionally held on Halloween from 3:30 to 5 p.m. in the Coronado downtown district with merchants handing out candy to ghosts and goblins parading up and down Orange Avenue. According to

What normally would be perfect conditions for an epic holiday celebration is going to be very different this year their 2020 Community grant proposal, 4,500 children and their families (CPD estimate) participated in last year’s event. Trick or treating, house decorating and the trek to Margarita Avenue to enjoy a neighborhood that is known for going big at Halloween, has grown year after year in popularity in this community attracting both residents and visitors alike to celebrate Halloween in Coronado. As of this writing, due to the pandemic, Coronado MainStreet has canceled this year’s Downtown Goes Ghostly. Traditionally, the Coronado Recreation Department holds Halloween Happenings which includes a haunted house and Halloween Carnival but due to County restrictions the Recreation Department is rethinking the holiday and working to offer several events throughout the month of October that celebrates P80 | Coronado Magazine


Halloween, just like the 4th of July, won’t be cancelled over the coronavirus pandemic, it will just be different the spirit of the holiday while abiding by the County Health Orders and maintaining the safety of community participants. Since March 13, 2020 COVID-19 has impacted every major holiday and event in this community. The City has closed public facilities and begrudgingly supported the cancellation of perennial favorites like the Coronado Flower Show, the Summer Promenade Concerts and the 4th of July Parade at the request of the local community organizations that plan them. Memorial Day was celebrated virtually with a video of the traditional ceremony broadcast on CoronadoTV. Similar virtual events are being planned for Coronado’s Avenue of Heroes and the traditional Commissioner’s Reception that were among the first casualties of the pandemic. Coronado

Coronado Magazine | P81


Recreation Department programs were

viruses,” the CDC wrote in the advisory

small Halloween party or costume parade,

initially canceled but have been slowly

posted on September 21. Door-to-door

outdoors with participants, preferably

reopening with modifications. You can

trick-or-treating, trunk-or-treating “where

from the same household, wearing masks

reserve a lane at the pool to enjoy a lap

treats are handed out from trunks of

and staying 6 feet apart at all times.

swim and there were limited camps

cars lined up in large parking lots” and

with special conditions to ensure social

indoor parties or haunted houses are

announce city sponsored events to be held

distancing and proper safety procedures.

among the riskiest Halloween activities

throughout the month of October after the

The Centers for Disease Control

when it comes to preventing the spread

City Council meeting on October 6. They

and Prevention (CDC) is warning

of COVID-19, the CDC says. The CDC

are currently researching fun, unique

revelers against participating in certain

provided a list of “low-risk” Halloween

and safe ways to celebrate the holiday,

holiday traditions to help slow the spread

activities, which include socially

so start working on your Halloween

of disease. The group has released

distanced pumpkin carving, virtual

costumes, pull out decorations and carve

their 2020 Halloween guidelines for

Halloween costume competitions and

an epic pumpkin. And just in case you

the COVID-19 pandemic. The CDC

Halloween movie nights.

didn’t know, a full moon on Halloween

The Recreation Department will

announced in September that it advises

The CDC provided “moderate-

against traditional trick-or-treating this

risk” alternatives as well. In lieu of

phenomenon called the Metonic cycle, so

year amid the novel coronavirus. The

door-to-door trick-or-treating, the CDC

stay tuned to see what happens in 2039

recommendation came as part of a list of

suggests “one-way trick-or-treating where

and hopefully next year this pandemic

Halloween guidelines developed by level

individually wrapped goodie bags are

will be just a memory for everyone who

of risk.

lined up for families to grab and go while

celebrated Halloween 2020.

“Many traditional Halloween activities can be high-risk for spreading

continuing to social distance.” Other alternatives would be participation at a

P82 | Coronado Magazine

only appears once every 19 years in a


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Spooky Reads Bay Books 1007 Orange Avenue

Festive Decor Coronado Hardware 140 Orange Avenue

Pumpkins! Boney’s Bayside Market 155 Orange Avenue

Dress Up 5L2F 1150 Orange Avenue

P86 | Coronado Magazine


CIFF Scary Movies See Page 89

Halloween Candy Fuzziwig’s Candy Factory 1126 Orange Avenue

Toys and Games Geppetto’s 1146 Orange Avenue

Halloween Home Created by Hatti Foote | @Hattiefoote

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SPOOKTACULAR Movies From CIFF: Time to Cuddle Up and Watch a Movie By Doug St. Denis

It’s Halloween, and you deserve a really scary movie about now, the kind you definitely don’t want to watch alone. The more creepy, suspenseful and terrifying, the better, you just can’t help yourself. At Coronado Island Film Festival our thoughts turn to that great classic chiller, “Halloween” (1978), the granddaddy of them all, the one that spawned the twelve more that followed. Directed by John Carpenter, with cinematography by CIFF’s great friend Dean Cundey, this film changed the genre forever; no longer did monsters have to come from Dr. Frankenstein’s laboratory or King Tut’s tomb, they now could come from cozy little neighborhoods like yours. This also marks the film debut of Jaimie Lee Curtis. We decided to ask around to some of our film industry friends for Halloween recommendations. We got some wonderful ones, and not all will give you nightmares, so relax. From Coronado’s own Lisa Bruce, Academy-Award

nominated producer (“The Theory of Everything”; “Darkest Hour”), “Silence of the Lambs.” “I love how this story pulls you into Anthony Hopkins’ disturbing mind to haunt you the same way it does Jody Foster’s character. A good one for goose bumps!” Lance Alspaugh, CEO of Vintage Cinemas and our beloved Village Theatre recommends Robert Wise’s “The Haunting.” And four goodies from Claudia Puig, President, Los Angeles Film Critics Association: “I love ‘It’s the Great Pumpkin, Charlie Brown’ for its humor and sweet charm. And let’s throw in the more recent ‘Get Out,’ which is a brilliant horror film that also has something to say about racism, the reallife horror which is more terrifying than ghosts and goblins.” Claudia also recommends two classics that, although not Halloween films per se, have great Halloween scenes: “To Kill a Mockingbird” and “Meet Me in St. Louis.” We also heard from two more hometown kids, longtime

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Hollywood studio Marketing exec, Terry Baldauf Curtin and her brother, Larry Baldauf, Executive VP Marketing at Searchlight Pictures. Larry picked Stanley Kubrick’s “The Shining” with Jack Nicholson (so scary!) and Terry loves “Edward Scissorhands,” written and directed by Tim Burton. Says Terry, “Surrounded by Burton’s signature bizarre visuals and wacky characters is a sweet story about adolescence and Edward’s deep desire to fit in, while we, the audience, can’t help but fall in love with him for being so refreshingly different.” Our friend Jim Gallagher, Executive VP Marketing, Animation and Family at Warner Brothers says his favorite is “ET.” “Maybe not traditionally thought of as a Halloween film, the scene where the kids go trick-or-treating with ET is always a highlight for me.” Andy Friedenberg, founder and director of the Cinema Society of San Diego, who knows everything about movies, absolutely loves a good scary movie. His favorites include: “Alien,” “Jaws”, “Psycho,” “The Sixth Sense,” and “The Exorcist.” Proceed with caution… And from CIFF Executive Director Merridee Book, some great picks: “The Nightmare Before Christmas,” “The Haunted Mansion,” “Casper,” “The Addams Family,” “Gremlins,” “Ghostbusters,” and that’s just for starters. Her husband Jon Book adds, “One of my favorite Halloween moments in a movie is from the classic, ‘Meet me in St Louis’ when Margaret O’Brien throws the powder!” Happy watching everyone! Is that popcorn we smell?

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Fall Winter 2020 Fashion

Recherché by Jas Blynn Fall 2020....here we are! Can’t wait to tell you all that the new fashion accessory is a face mask! You can wear any color, design, fabric and even, if you’re lucky, you can dispose of them or wash and re-wear! Yes...and just think, you do not have to worry about copying another’s style, because everyone must wear one! Unbelievable, right? Who knew in 2020, we would all find fashion in the same darn garb?  Enough! I may joke about it in fashion, but will never joke about their purpose. I praise our daily front liners who do wear these daily.  Onto serious fashion. Most of you may not realize that the runways for Fall/ Winter 2020 came out in the beginning of March 2020; so please do not shoot the messenger! You will see some of these looks as total pre-Covid and think, what were these designers thinking? While some others, you will think they were spot on.

Capes, capes and more capes! That was number one on the runways. Capes were Top off your look with a cape! There are a variety of beautiful capes at Celtic Corner/Scottish Treasures, 916 Orange Avenue.

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so influential for every designer that it was beginning to be a broken record.


What kept it fresh and wonderful were their colorful fabrics, the shapes, and the dimensions. They were so stylish and becoming that

Ruffled blouses, plaid jackets

they overtook the outfit. As a matter

with plaid skirts, long, thigh high,

of fact , they were the outfit! It did

luscious suede boots, all highlight

not matter what was shown. Some

daywear. At night, the Bourgeois

had splashes of color, abstract

Style is a fuchsia vision with a pop

designs, sleeves, belts, short

of purple … sleeveless of course, a

or long lengths. Some were crepe

caramel-colored cape thrown over

knit, some were heavy wool. I just

to keep that palette intact, then the

can’t tell you how glorious these

big word is long white gloves up to

capes shown were! Do not be afraid

the elbow. Yes, that Jackie O glove.

to make this a major investment

Probably not something you’ll see

piece. It will linger onward.

here in Coronado.

Voluminous shoulders are still

A Bourgeoisie mixed with hippie

strong, like in the 80s, but with a

chic, and a folk look, ends up with

bit more point in them. Why, you

rich paisley fabrics with embroidery.

ask? It’s the era of the Bourgeois

Think of a long paisley straight

Style. Seems silly with COVID-19,

dress that flows with you. Toward

but hey, why not be fancy? French

the bottom there might be intricate

Bourgeois, or as the Millennials say

colored graphics embroidered into

“bougie,” entails lacy, frilly, frankly

the design. I loved these looks. This

huge collars with rich fabrics such

was so brilliant and outstanding,

as velvets in jewel tones. This look

any of us could wear and be

overtook the runways with such ease that every “oh and ahh” was an “Oooh La La!” It was a French takeover. The simple life was over during this runway week of Bougie Flair, but unfortunately COVID-19 hit and shut down most of the world two weeks later. Will the Bourgeois style be a big seller this fall? Time will tell.

A little ruffle can make your day. Outfit found at Le Mer, 1122 Orange Avenue.

P94 | Coronado Magazine


comfortable wearing this look. Some of these chic longer hemline dresses look like caftan dresses where you may throw on every accessory imaginable to bougie it up. Or to keep it simple and elegant, you may want to leave it in the simple fashion it came in. Just incredible looking dresses. Sets. I’m not talking tennis here, I’m talking matching sets. We saw a little in Spring/Summer 2020. It’s still going to be around for the Spring/Summer 2021. But now you will begin to see easy wear matching sets. I know, I know, many of you dislike matchy-matchy, but matching sets are a time saver. You do not have to think about how this looks with that. The designers are doing the work for you.  Ba da Bing , Ba da Boom…Done! I love nothing better than matching outfits. I love my belt and my shoes to match. It’s a together look. To have a blouse and  slacks, or skirt and blouse match, that’s heaven! I love a print on print. There is nothing more flattering. I won’t win this one, but think of top designers, and when you start to see these set pairings , I really hope you take the chance to try it. A  beautiful print matching set is a  sophisticated, polished look from the 50s and 60s, because it is extraordinary , it keeps Add comfort and luxury looks can be yours, Querida Costa, 505 Grand Caribe Causeway.

coming back. Give it a try. Enjoy the compliments and the time saved!

Coronado Magazine | P95


Let us not forget about our menswear. On the runway was red, yes, red. Ties returned with vengeance. They were all over the runways in different colors and looking very worthy and beautiful and better than ever. Nothing like a man in a tie. The 70s certainly crossed its line into menswear with flared jeans, colorful fitted shirts, and tops. I am very wary if this will fly with men, but hey, the young gents may truly be anxious to grab onto a look, that in their eyes, they have never seen before!  The cardigan for men is a major hit as well. This was a staple seen with jeans and loafers, as well as nightwear slacks and dress shirts. Beige, white and tan were also reflected on the men’s runways as well. Very well coordinated, loved the look. Sometimes the men’s designers just hit it off better than the ladies.

Something for the man in your life. Brady’s Menswear, Popup location 1110 First Street.

As you can see, this Fashion Runway was all done prior to COVID-19. The Fashion Industry still thought we would be out and about working and getting together like we normally do and they assumed these looks would rank high. Unfortunately, we all know that we were at home for months, some of us still are. I say  dress up in your own home. It’s time to feel good sitting at your computer. Add a little lipstick before dinner with the family and you’ll feel good about how you look and a little more satisfied with life. 

Online shopping is a good source

Good luck and treat yourself to the

for goodies or treats for you

Bourgeoisie look. It’s probably only here

fashionistas, but I am a true and firm

once in a lifetime! Hopefully the same

believer of looking and feeling the

with those darn face masks everybody’s

fabric and gauging the sizes and

wearing too!

styles at the stores near you. Venture out, shop local and keep our great businesses intact!

P96 | Coronado Magazine


Coronado Magazine | P97


Coronado M A G A Z I N E

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“October is a symphony of permanence and change.� -Bonaro W. Overstreet

P98 | Coronado Magazine


Confessions of a Perfect(ish) Mom by Hattie Foote

2020 All Tricks, No Treats Coronado Magazine | P99


I would bet 100 Reese’s Pumpkins that nobody thought that we would end

last square inch of our house in spider

around in our costumes (and masks,

webs to make it even more special.

of course) up and down our block.

up starring in our own horror film titled

When I was 7 or 8 years old, we

However, so help me God, if I can’t

“2020” this year. I give it two thumbs

had a freak snowstorm in New Mexico

make my way to some sort of pumpkin

down, terrible plot, stale popcorn, BOO.

and Halloween was cancelled. I was

patch situation.

Fall is my absolute favorite and like

devastated and remember it to this

I am going to let you in on a little

most fun things, COVID-19 has put a

day. At least now we have time to plan

secret. There is a new business in

real damper on it. We have had to tell

accordingly, and think outside the box

town that is equal parts safe, tasty, and

our kids that summer was scratched,

for whatever we can to make it festive!

adorable. We all know our Halloweens

they wouldn’t be going back to school,

My mantra that I repeat to the kids is,

are usually a little toasty, so if you are

and now we have to face the reality that

“Halloween is not cancelled, it just may

having a small gathering, how amazing

Halloween is a no-go.

look a little different this year.”

does fresh shaved ice sound? I know

Well, you know what, no! I refuse to

I have a vision of spreading out

someone that can help you out with

let my love of pumpkin spice everything

activities the whole week. Spooky

that! Let me introduce my sweeter than

be suppressed. In fact I will cover every

movie night, cookie decorating, decking

shave ice syrup friend, Ashlee Wylie!

out the golf cart, heck we will march

P100 | Coronado Magazine


Tell us a little about yourself and your family Hi hi, I’m Ashlee Wylie. A madly in love wife to the boy who I have loved since I was five years old, a proud and sappy mom to three little girls, Selah who is 6, Juniper 5, and Rae who is almost 3. Also, a past esthetician at The Spa at the Del, a current wedding and lifestyle photography business owner for the last decade over at DnA Wylie Photography and now a newly island style shave ice cart owner over at Double Shaka Shave Ice! Doug is my awesome husband who teaches high school sciences and photography at The Rock Academy. He builds spearguns and he also free dives and spear fishes. So I’m partly a happy wife due to all the fresh fish tacos I get!! We have been married for 14 years now and enjoy the island lifestyle. We have lived on Coronado a total of 14 years, with a little break in there to live on the island of Kauai for two years. We live a humble lifestyle and strive to implement within our family the slower pace, more minimal and intentional way of being. We love the beach, swimming and surfing as a family! We enjoy our two businesses we co-own because they bring people together and we get to be creative ,which we both enjoy! In our photography we are creating beautiful images of people in love or families being close. It’s a very rewarding career and we feel grateful we get to even call that work! We are also super excited about a new dream that has come into fruition, Double Shaka Shave Ice! Double Shaka Shave Ice is a bike cart service available Coronado Magazine | P101


daughters and 98% of them sit on our

tight knit. The wonderful Coronado Police

computer! Yikes! I wish I would have been

officers who stop at kids’ lemonade stands

more organized in this area and collected

and come to wave to kids on the first day

photos of each child per year and made an

of school warms my heart. Being walking

album. Online sites make it so user-friendly

distance from the bay and the beach is just

nowadays so I have no excuses! Maybe this

dreamy...the nostalgia of The Hotel del

should be under the advice question for

Coronado, enough said.

new moms, ha ha! But to me this is my big mom fail. I’m publicly committing to do better! ;)

What are your favorite things about raising kids in Coronado?  Coronado is a magical place! We love riding our bikes all around the island and we always feel so grateful for the friends and lovely neighbors this small community for serving backyard parties here locally!

offers! It’s a blessing to see familiar faces

After living on Kauai we always dreamt

out and about daily, a true community of

of owning our own shave ice cart here on

people who care about the common good

Coronado. As a family we create all the

of others. Coronado offers great places

organic, natural fruit syrups together. Island

to eat and Orange Ave is out of a movie,

style shave ice is more than a sweet treat; it

am I right!? Our schools are amazing and

brings people together to enjoy good eats, good convo, and meet more community! Slowing down and enjoying the sweet, small stuff in life! We hope no matter where life leads us or what crazy dreams we have next these qualities always ring true.

Describe motherhood in 3 words All consuming, beyond rewarding, unconditional deep and joyful love.

What is a big mom fail that sticks out to you?  Besides all the obvious ones? Ha ha! Put the phone down and be more intentional, stop worrying so much about a clean house and go play, have more patience...the lists piles up. But where I actually feel I’m failing/drowning is albums. We are professional photographers, we have thousands of beautiful photos of our P102 | Coronado Magazine

If you could give one piece of advice to a new mom, what would it be? You are the best mom in your kids’ heart and mind. God chose you to mother them. Even when it’s hard, even when you mess up daily, accept the grace upon grace that they offer. Hug them, love them, serve them and cherish them. Care enough to be strict and help guide them in the ways they should go. Remember the days are long, but the years are short … and let’s face it, once they are asleep at night we sit and look at photos of them! That right there is true love and that will pull us through the hard days in parenting. Lastly, laugh with them.


Coronado Magazine | P103


20 20

Year of the Curveball By Krysta Murray

Sudden interruptions in our daily lives can leave us unsure of our next move, as I am currently experiencing.

diaper changes, but mostly my child watched a lot of TV for those two days. These health events have made me

And I am not even referring to

aware that our children need to know

COVID-19, although that counts too.

how to call 911. In Spain, I had to

In January of 2019 I was injured

teach my toddler how to use my cell

for the first time. Sure, I’ve had cuts

phone and call 112 and say “English”

and stitches growing up, illness that left

and hope they could trace the phone,

me bedridden, but nothing that left me

because we lived in a rural part of

physically impaired.

town on a dirt road with a Spanish

When I was overseas I remember

road name he could not pronounce. I

my friend had an emergency

make sure he knows where the closest

appendectomy and our husbands

neighbors are just in case.

were deployed at the time. She had

So back to January 2019, I went

a one-year-old and a dog at home.

for a run and came home with an ankle

Unexpectedly she couldn’t care for her

three times the size it should be and

child, she couldn’t even lift him up for

limping. I knew it was my time. My

a while. So friends came by, they stayed

husband was home and I am grateful

to care for her and her son, they left

for that, even though he had to take me

food until her husband could get back

to the emergency room in the middle

and help. It brought to mind that we

of his team’s football game. (We are

were each other’s family, but it scared

actually fans of competing conference

me to think, “Well this is all of us, it

teams in the NFL, so I added no one

could be any of us.”

cares about his team.)

I had a severe upper respiratory

I got lucky; it was just a sprain,

infection while we were overseas with

but it left me on crutches for a

my husband deployed. Fever, aches and

while, unable to drive, and on pain

chills had me on the couch, lethargic

medication. A neighbor took my son to

and weak. Thankfully it was just two

school for a week, a coworker drove me

days, and friends stepped in to help.

to the office for work, and after a time

They’d stop by with soup, ask if I

I could wear shoes and walk without

needed anything from the grocery store

aid. I made it through to recovery. I’m

and check in on us. I was coherent and

grateful for the child care my friends

able to get up for meal preparation or

provided while I went to doctor

P104 | Coronado Magazine


“Being challenged in life is inevitable, being defeated is optional.”

-Roger Crawford

appointments or I just needed some

had contusions and the swelling was

community is always so supportive and

quiet time to rest.

preventing my knee from bending or

offered aid. My friends and neighbors

extending.

assist as much as they can, family has

Then two weeks ago I was exercising at home and did some

Sure enough I am now looking at

volunteered to fly out and help. So I

jumps, that suffice it to say, I do not

knee surgery in my future. So these last

can’t forget all the things I have to be

recommend. When I landed, my foot

couple of weeks I have been working

grateful for right now.

planted, but slipped out from under

on strengthening my knee. I tire faster

me. It twisted abruptly and popped.

than normal. I’m back to limping

not be easy. My husband had his ACL

The pain was immediate. I couldn’t

without crutches and I can flex my leg

repaired a few years back and I am well

stand up. I had to crawl to something

more each day. Some days the pain is

aware of what lies ahead. Trips have

to pull myself up and limp my way to

worse than others and nights trying to

been postponed. My workout goals

help.

sleep can be rough. As for surgery and

have taken a hit. Just getting out is

post-surgery I am still figuring those

tough.

Luckily my husband was home. It was the weekend and I yet again interrupted a football game his team

details out. If I look at the bright side, my

The next couple of months will

Like I said, some things we just can’t prepare for. Everyone is facing

was playing with my injuries. (Again, I

husband is here to help after work.

their own trials right now. We can only

tell him no one cares about his team so

I don’t have to get my son to school

do our best. Create back-up plans. Ask

it’s fine, much to his chagrin.)

because he is distance learning. I

for help when you need it. It’s worth

But I decided to wait it out and see

don’t have to get to work because I

remembering we don’t have to face

if the swelling and pain subsided before

am remote right now. The military

challenges alone.

seeking medical attention. And, how fortunate, I kept those crutches from the ankle sprain! But the pain didn’t improve. The next day we went to the ER and X-rays showed no broken bones, but I did get some pain medication and an ACE wrap. I followed up with my doctor who referred me for an MRI. That revealed how much I really wish I just skipped those jump moves. My ACL has a complete tear; I have a small tear in my meniscus. I landed hard enough that my femur and tibia Coronado Magazine | P105


P106 | Coronado Magazine


A Check Up with Coronado’s Earliest Doctors by Kimball Worcester

Public and private health stewardship in early Coronado lay in the hands of a small number of doctors and surgeons. Before World War I, the island’s prominent doctors were Raffaele Lorini and Robert Smart. In the era before antibiotics, with few vaccines—smallpox was still of concern—these doctors battled the sources and causes of affliction and death among Coronado’s visitors and residents. As president of the Board of Health for almost three decades, Lorini implored the populace to eliminate standing water against the threat of mosquito-borne disease, to link their properties to the city’s sewage system, to muzzle dogs during rabies outbreaks, to vaccinate against smallpox and diphtheria, and to wear face masks in public during the influenza pandemic of 1918–19. Lorini was also a long-time house physician for the Hotel Del, with a short initial stint from 1892 to 1894

An elegant sketch of a proposed new Coronado Hospital to be built at the corner of Orange and Cabrillo Esplanade (First Street) that was made for Dr. Arthur Wegeforth, with Louis J. Gill architect. Drawing from Coronado Journal 1925

and returning for the years 1904 to

place in the world,” according to

fifth USS Enterprise (a sloop-of-war,

1929. Lorini’s 1929 memoir, published

Lorini.

1874–1909).

in the Journal upon his retirement,

Smart began his practice in

Smart had his share of colorful

is a handy resource for those years at

Coronado in 1912 and worked until

Coronado medical experiences,

the hotel. In “the early years of the

going overseas during World War I

including having to put down his own

century,” he was sought out by guest

in 1917. Before coming to Coronado

“beautiful setter dog” in 1914 due to

Henry James, a noted Italophile, for

Smart had served as a surgeon both

rabies. By September 1918 Lt. Col.

“frequent conversation,” during which

in the army and in the navy, on the

Smart was in command of U.S. Army

James “averred that he could write

school ships USS St. Mary’s and the

Base Hospital, Unit 96, which arrived

better at Coronado than at any other

in France just in time for the Armistice. Coronado Magazine | P107


Dr. Robert Smart was onboard the USS Enterprise, where he served as surgeon. Photo courtesy U.S. Naval History and Heritage Command

Smart returned to Coronado in

Harry divided his time between

Residence of Dr. Raffaele Lorini, 1517 Ynez. Photo courtesy Coronado Historical Association c 1972

Note that the architect is Louis J.

1919. During Smart’s war service,

medicine and zoology. Paul married

Gill—nephew and partner of Irving

however, he had contracted the

Lillie, daughter of J.D. Spreckels, and

Gill—who was later contracted to

pandemic influenza, which ultimately

died tragically young in 1923 while

design yet another Coronado hospital

led to his death from complications

serving in the army during World War

in the early 1940s. Perhaps it was the

some years later, in 1928.

I. The prevailing Wegeforth doctor

estimated building costs of $100,000

The three Wegeforth doctor

between the two wars was Arthur.

in 1925 that precluded this airy,

brothers—Harry, Arthur, and Paul—

He worked extensively to establish

elegant hospital from gracing the

hailed form Baltimore, where all earned

a modern hospital on the island,

eastern side of the island.

their medical degrees from Johns

beginning with a small “emergency

Hopkins, and headed west in the early

hospital” 1923 on the second floor

out over the professional years of

years of the 20th century. Harry arrived

of the First National Bank. This

doctors Lorini, Smart and Wegeforth,

in San Diego c. 1910 and proceeded

emergency hospital was needed

encompassing the treatment of film

to establish both a thriving medical

especially because the ferries stopped

star Mabel Normand for a broken

practice and the Zoological Society of

running at midnight. He and Lorini

collar bone in 1924, diphtheria

San Diego and San Diego Zoo. A man

continued to press for better facilities

outbreaks, and the tragedies of fatal

of drive, compassion, and skill, to be

throughout the 1920s and ’30s.

auto crashes, to name but a few

sure. His brother Paul completed his

The article in the Coronado

medical studies in 1912, practiced in

Journal of Feb. 24, 1925 reports that

civic lives and the personal health of

the east for a few years, then came to

“Dr. [Arthur] Wegeforth states that the

the islanders and their guests, creating

Coronado at Harry’s behest. Arthur

new hospital is a matter of necessity.”

a legacy of respect and affection.

followed suit in 1921. P108 | Coronado Magazine

Dramas large and small played

challenges. These doctors furthered the


Coronado Magazine | P109


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P110 | Coronado Magazine


Charitable Giving Incentives Under the CARES Act Presented by Jane Braun, CFPÂŽ & Kelly Ronimus

W

ith many individuals and families facing catastrophic hardships because of the COVID-19 pandemic, charitable giving to those most adversely affected has become increasingly important. The Coronavirus Aid, Relief, and Economic Security (CARES) Act, enacted in March, includes tax provisions designed to incentivize individuals and companies to make charitable contributions in 2020. These charitable giving incentives do not require that donations be made to charities assisting in the pandemic.

Coronado Magazine | P111


Above-the-Line Charitable Deduction For the 2020 tax year, each taxpayer can take an above-the-line charitable deduction of up to $300 for certain charitable contributions. Typically, charitable contributions are deductible only for individuals and couples who itemize their deductions; however, this new deduction applies only to those taking the standard deduction. Most taxpayers use the standard deduction since the passage of the Tax Cuts and Jobs Act of 2017, which removed many itemized deductions. Contributions to a donor-advised fund are not eligible for this above-theline deduction; therefore, to take this new deduction, taxpayers should verify they are contributing to an eligible charitable cause. Income Cap Removed for Charitable Contributions Although the above-the-line deduction is not available for those who itemize their deductions, the CARES Act did make changes to certain tax limitations for those who itemize to incentivize larger gifts. For 2020, the deduction available on cash contributions to charitable organizations has been increased from 60 percent of a taxpayer’s adjusted gross income (AGI) to 100 percent. Taxpayers can carry donations greater than 100 percent of their AGI to future years. Importantly, this applies only to cash contributions and not to longterm appreciated assets, which enjoy long-term capital gain tax treatment. The charitable deduction for long-term

appreciated assets is still capped at 30 percent of AGI. For corporations, the deductibility of cash contributions has been increased temporarily from 10 percent to 25 percent of taxable income. Like the restrictions related to the above-the-line deduction, the removal of the AGI cap does not apply to gifts made to donor-advised funds.

How Are Qualified Charitable Distributions Affected? Under the CARES Act, individuals who were required to take a withdrawal from their retirement account in 2020 no longer must do so. How does that waiver of required minimum distributions (RMDs) affect qualified charitable distributions (QCDs)? In short, it doesn’t. Individuals older than 70½ are entitled to make tax-free gifts of up to $100,000 per year, payable directly to charity, from their IRAs. In years when an RMD is required, a QCD of at least the RMD amount would satisfy an individual’s RMD requirement for the year. Keep in mind that QCDs aren’t required, nor are they limited to the RMD amount. Therefore, the CARES Act has not affected an individual’s ability to make a QCD of up to $100,000 in 2020. With so many in dire need of assistance, it’s a wonderful time to help the community through charitable giving. As a bonus for their generosity, individuals and companies should be sure to use these new tax incentives in 2020.

P112 | Coronado Magazine


Coronado Magazine | P113


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Coronado Magazine | P115


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Olga Lavalle

kathleen.hanlon@yahoo.com

neva.kaye@sothebysrealty.com nevakayegroup.com

Olga.Lavalle@elliman.com www.HomesOlga.com DRE#01724705

(619) 339-6536 Mobile DRE#01386879

Berkshire Hathaway HomeServices CA Properties

John Harrington

(619) 200-8504

CoronadoShoresCo.com jharrington60@gmail.com DRE#01210260

Coronado Shores Co.

(619) 865-2019 DRE#01925476

Coronado Shores Co.

(619) 995-6259

Pacific Sotheby’s Realty

Douglas Elliman Real Estate

Molly Korson

Karen Lee

mollykorson1@aol.com DRE#01379254

karenlee.realtor@gmail.com DRE# 00962910

Korson Properties

Willis Allen Real Estate

(619) 808-6610

P118 | Coronado Magazine

(619) 861-4133


Find Your Agent

Linda Lomas

Jon Palmieri

1200 Orange Ave LindaLomasCoronado@gmail.com

Jon.Palmieri@compass.com www.Jonpalmieri.com

Compass Real Estate

Compass Real Estate

(619) 884-4499

(619) 400-7583

DRE#00595800

Dianne Lookabaugh

(619) 733-3456

DianneLookabaugh@gmail.com Realliving.com/Dianne.Lookabaugh

DRE#01902197 Real Living Napolitano Real Estate

DRE#01901955

Carrie Mickel (619) 630-3570

Laura Chisholm (619) 684-0040

carriemickel@bhhscal.com laurachisholm@bhhscal.com

DRE#01999494

DRE#01214452

www.shopnadohomes.com

FindCoronadoRealEstate.com DRE#01260645

Compass Real Estate

Molly Haines McKay

(619) 985-2726

DRE#: 01056969

Compass Real Estate

Cheryl Morabito DRE#01183389

Dino Morabito DRE#01415017

(619) 987-3066

Dino@TheMorabitoGroup.com www.TheMorabitoGroup.com

Real Living Napolitano Real Estate

Berkshire Hathaway HomeServices CA Properties

Compass Real Estate

Maryellen McMahon (619) 252-4778

(619) 252-1232

maryellenmcmahon.elliman.com DRE#01992431

DRE#00993300

Douglas Elliman

Ed Noonan

enoonan12@aol.com CoronadoCays LuxuryHomes.com Noonan Properties

Meridith Metzger

kathypounds@yahoo.com KathyPounds.com DRE#01044960

Compass Real Estate

Phyl Sarber

(619) 933-1276 DRE#00636519

Charlotte Rudowicz (619) 865-0794 DRE#01435710

Frances MacCartee

(619) 850-8285

(619) 312-7466

meridithmetzger@gmail.com

DRE#0200954

DRE#01435132

Baytobeachgroup.com

Berkshire Hathaway HomeServices CA Properties

The best investment on Earth is earth. – Louis Glickman

(619) 997-3171

(619) 846-1600

DRE#01876062

maryellen.mcmahon@elliman.com

Kathy Pounds

Harold Nevin harold.nevin@compass.com DRE#00667220

MollyHainesMcKay@gmail.com

At Home Realty

ken@kenpecus.com

DRE#01475331

SocalKenm@gmail.com

DRE#01256239

(619) 977-8419

karisellscoastal.com kari@karisellscoastal.com

(619) 254-7497

Nancyparrett@sd-realtor.com

Ken Pecus

(619) 884-4193

Ken May

(619) 368-1898

Berkshire Hathaway HomeServices CA Properties

Kari Lyons

Park Life | Compass

Nancy Parrett

Berkshire Hathaway HomeServices CA Properties

Carrie O’Brien

DRE#01144127

Beth Delano

DRE#0126197

(619) 847-3524 (619) 514-7740 Flagship.net

Flagship Properties, Inc.

Coronado Magazine | P119

Carol Stanford (619) 987-8766

carol@carolstanford.com BuyCoronado.com DRE#01390529

Pacific Sotheby’s Realty


Find Your Agent

Edith Salas

Gina Schnell

(619) 905-5780

619-865-0650

edith@salasproperties.com

ginaschnell@gmail.com

DRE#01966248

DRE#01945038 Berkshire Hathaway HomeServices CA Properties

Stephanie Baker (619) 306-6317 stephanie@salasproperties.com DRE#01986654

Connie Spitzer (619) 843-0437

CoronadoDreaming.com conniespitzer1@gmail.com DRE#00898711

Josh Barbera

Independence Realty

(619) 957-5357

Suzanne Fahy

josh@salasproperties.com DRE#02053563

(619) 841-5870 seashorepropertiescoronado@gmail.com

DRE#01454055

Remi Pieratt

(619) 972-7364

remi@salasproperties.com DRE#01764378

Olga Stevens

Maria Garate

DRE#01105050

DRE#02090976

(619) 778-8011 (619) 991-5073 Olgaminvielle1@gmail.com mariagarate@willisallen.com

OlgaCoronado.com

Willis Allen Real Estate

Jeff Tyler

(619) 865-7153

Jtyler@cbwhomes.com JeffTylerCoronado.com DRE#01900337

Coldwell Banker West

Tara Brown (619) 869-1547

tara92118@gmail.com DRE#01452962

Evan Piritz

(619) 600-7817

CAPT USN (ret) evan@salasproperties.com DRE#02022374

Lisa Davenport (619) 261-5963

lindadavenport007@gmail.com DRE#01422713

Mark O’Brien

(619) 254-5277

Zach Todaro

(619) 302-9239

Erin Todaro

(619) 302-0481

zach.todaro@compass.com erin.todaro@compass.com DRE#01881566 DRE#01947874

todarorealestate.com

mark@salasproperties.com

Jill Lehr

DRE#02077676

(619) 981-2750

Compass Real Estate

lehrpad@yahoo.com DRE#02035838

www.salasproperties.com Salas Properties

Hope Baker

(480) 221-0516

hopebake4@aol.com DRE#02030667

Pete Slaughter

Paulette Fennello

DRE#01407834

DRE#01124030

(619) 240-4064 (619) 318-5707 800-499-5884 OwnYourDreams.com ownyourdreams123@aol.com Berkshire Hathaway HomeServices CA Properties

Seashorepropertiescoronado.com Seashore Properties

Kate Danilova

Chris Toogood

DRE#01997872

DRE#01882388

(619) 865-3402 (619) 865-3334 TooGoodRealty.com chris@christoogood.com Toogood Realty

Tom Tilford

Barbara Wamhoff

tom@tomtilfordre.com DRE#0189051

barbarawamhoff@gmail.com DRE#01225350

Real Living Napolitano Real Estate

Compass Real Estate

(619) 300-2218

P120 | Coronado Magazine

(619) 517-8880


Find Your Agent

David Udell

Chris Probasco

(619) 435-0988 (619) 435-0988

David@justlistedhomes.com Chris@justlistedhomes.com

DRE#01184568

DRE#02118648

Real Living Napolitano Real Estate

Emily Wendell (619) 348-9212

emilywendell@bhhscal.com DRE#02032915 Berkshire Hathaway HomeServices CA Properties

Estela Williamson (619) 549-0501

estellawilliamson@gmail.com DRE #01394896Â

Prolific Real Estate

Renee Wilson

Scott Grimes

Renee@parklifeproperties.com

Scott@parklifeproperties.com

(619) 518-7501 (619) 847-4282 DRE #01192858

DRE #01391946

www.parklifeproperties.com Parklife | Compass

Brunilda Zaragoza

Dany Zaragoza

(619) 520-7799 (619) 520-0772

CORONADO MASKS AVAILABLE!!

ZaragozaRealtors.com ZaragozaRealtors@gmail.com

Check Website for Designs & Details

DRE#00840495

DRE#01826683

Berkshire Hathaway HomeServices CA Properties

Coronado Magazine | P121


C ontributors

Information about our writers, features and photographers for submitted pieces.

Back to Cooking & the Basics with Ken Irvine Page 09 Brooke Clifford, feature contributor, Eagle Newspapers

Submitted photos

A Taste of Coronado Page 17

Michelle Munns, Third Vice President, Coronado Junior Woman’s Club

Submitted photos

Santa Fe - “The City Different” Page 22 Kris Grant, writer, photographer

Once in a Blue Moon… Page 79

Kelly Purvis, Senior Management Analyst/Arts Administrator of Coronado Cultural Arts Commission

Photos by Kel Casey, Susan Cipriano

Halloween Home Page 86

Hattie Foote, columnist, photographer, mother of two Photo by Hattie Foote

CIFF: Time to Cuddle Up and Watch a Movie Page 89

Doug St. Denis, feature contributor, founder and chairman of Coronado Island Film Festival

Fall Winter Fashion 2020 Page 93

Jas Blynn, contributor and fashion blogger

Photos by Daniel Toennies

Confessions of a Perfect(ish) Mom: 2020 All Tricks, No Treats Page 99 Hattie Foote, columnist, photographer, mother of two

Photos by Hattie Foote

Operation Homelife: 2020 Year of the Curve Ball Page 105

Krysta Murray, columnist, military spouse and mom

Yesteryear: A Check Up with Coronado’s Earliest Doctors Page 107 Kimball Worcester, Coronado Historical Association Volunteer

Photos courtesy of the Coronado Historical Association

Finance: Charitable Giving Incentives Under the CARES Act Page 111

Presented by Jane Braun & Kelly Ronimus, financial advisor with Manning Wealth Management, and an Investment Adviser Representative of Commonwealth Financial Network®, a Registered Investment Adviser, 619-237-9977. © 2020 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHHS and the BHHS symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information

P122 | Coronado Magazine


We built them, We sell them, We lease them

NEW LISTINGS

La Flores #1010 2BD/2BA • $1,850,000 Call John Harrington

707 Orange Ave Unit 1C 2BD/1.5BA • $995,000 Call Ara Koubeserian or Ryan Koubeserian

El Camino #1701 2BD/2BA • $1,695,000 Call John Harrington

G N I D

N

PE

Las Flores #1402 2BD/2BA • $1,895,000 Call Martha Kuenhold

G N I D

N

PE

El Encanto #1407 2BD/2BA • $2,175,000 Call Ara Koubeserian or Ryan Koubeserian

La Playa #604 2BD/2BA • $1,795,000 Call Felicia Bell & Stacy Bell Begin

RECENT SALES ACTIVITY

La Sierra #1608

La Sierra #1207

La Sierra #405

La Princesa #1402

El Encanto #705

Las Flores #905

3 bed/3 bath, $2,950,000, 1 bed/2 bath, $1,295,000, John Harrington – Represented Buyer Felicia & Stacy – Represented Seller and Buyer

2 BD/2 BA - $1,975,000 Felicia Bell and Stacy Bell Begin

2 BD / 2 BA - $1,795,000 Felicia Bell and Stacy Bell Begin

2 bed/2 bath, $2,687,000 Felicia & Stacy

1 BD/1 BA $969,000

Felicia Bell and Stacy Bell Begin - Representing Buyer

La Sierra #605

El Encanto #1004 2 bed/2 bath, $1,789,000, Felicia & Stacy

2 BD + Den / 2BA - $2,695,000 Ara Koubeserian and Ryan Koubeserian - Rep. Buyer & Seller

El Camino #1210

El Encanto #1502

Las Flores #1102

2 bed/2 bath, $2,625,000 Ara & Ryan – Represented Seller, Raquel Fernandez – Represented Buyer

1 BD + Den/2BA $2,350,000 Felicia Bell or Stacy Bell Begin

2BD/2BA - $1,499,000 Ara Koubeserian and Ryan Koubeserian

La Princesa #607

2 BD / 2 BA - $1,549,000 Felicia Bell and Stacy Bell Begin

LOOKING TO BUY OR SELL? CALL US!

Myssie McCann

Felicia Bell

Stacy Bell Begin

Ara Koubeserian

Ryan Koubeserian

Raquel Fernandez

Broker DRE#00429681 619-920-9124

DRE#02014995 619-200-9184

John Harrington

Martha Kuenhold

Owner/President, Coronado Shores Co.

DRE#00454510 619-399-2383

DRE#01738738 619-399-9736

DRE#01210260 619-200-8504

DRE#01369875 619-987-7725

DRE#453-4513 619-453-4513

Sales: 619-435-6234 • Vacation Rentals: 619-435-6238 • 800-677-5124 Veteran O wned CoronadoShoresCo.com


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