Crown City Magazine - September 2019

FORKS & CORKS

Mixology Master Cuisine for a Cause The Cheese Lady

SEPTEMBER 2019

I N F O C U S | V I N TA G E P O S T C A R D

A late afternoon tea dance on the Ocean Terrace at the Hotel del Coronado, circa 1915

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Do you know your homes value? Visit bhhscalifornia.com ©2019 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. 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. Sellers will entertain and respond to all offers with this range. Buyer is advised to independently verify the accuracy of that information. Total Sales in Units, published 6/2017, for the date range of 1/1/02 - 12/31/16; 7/2019, for the date range of 1/1/17 - 6/30/19.

FORKS & CORKS | S E P T E M B E R 2 0 1 9 2

In Focus

On the Front Cover: Antonio Gonzales of Maretalia.

10 Team Note

Photo by John Gastaldo

12 Notables

On the Back Cover: Hotel del Coronado's Crown Room, circa 1920. Image courtesy of Leslie Crawford Collection.

18 Master Mixologist 24 Cheese Artistry

Background photo: Feast & Fareway's Truffleburger.

Photo by Edward Honaker, courtesy of Feast & Fareway.

30 Crown City History 36 Celebrating Food & Family

OOPS!

40 Designing Dining Rooms

Island Girl Blog was taken by Holidais Moreira of

42 Giving Back: Grand Chef Throwdown

Tails. We apologize for the error.

50 Restaurant Listings 56 Island Girl goes to Imperial Beach 62 Fall in the Garden

The picture of a white dog in our August issue’s Feed Play Love Pet Care. It was credited to Wag’n

YOUR WEEK TO CELEBRATE FOOD AND MAKE WARM MEMORIES

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VIEW SPECIAL MENUS, RESERVE SPECIAL MEMORIES

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PUBLISHER | Amy Slack amy@crowncitypublishing.com

ASSOCIATE PUBLISHER | Heather Canton heather@crowncitypublishing.com

EDITOR | Leslie Crawford leslie@crowncitypublishing.com

CREATIVE DIRECTOR | Amy Stirnkorb MANAGING EDITOR | Martina Schimitschek PROOF READER | Rose Wojnar CONTRIBUTING WRITERS Samantha Bey, Mary Grace Braun, Karyn Frazier, Catherine Gaugh, Jessica Nicholls, Gina Petrone, Christine Van Tuyl CONTRIBUTING PHOTOGRAPHER John Gastaldo

Amy Slack Publisher

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CROWN CITY MAGAZINE & WELCOME TO CORONADO 830 Orange Ave., Suite B • Coronado, CA 92118 (619) 435-0334 • hello@crowncitypublishing.com

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We make every effort to avoid errors, misspellings and omissions. If you find any, please bring them to our attention and accept our sincerest apologies.Thanks!

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CHRISTINE VAN TUYL

FROM THE CROWN CITY MAGAZINE TEAM | SEPTEMBER 2019

One of Coronado's newest restaurants, Rosemary.

Culinary Culture

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hen I lived in Germany many years ago, I experienced a very different dining culture than I had ever been exposed to before. It was always an experience to eat out, whether it was date night with my husband, dinner with friends or even taking the kids out to eat. Restaurants were very service oriented and aimed to please. Diners lingered and chatted leisurely. When I moved back to Coronado, I suffered serious culture shock in my dining experiences. Most restaurants were geared toward the tourist rather than the diner, with fast turnover and not much atmosphere. Coronado didn’t deserve to be a food desert. That has changed a lot in recent years. Coronado is fast becoming a gastronomical wonder with an incredible array of dining choices from bay to beach. From breakfast, brunch, lunch to happy hour and dinner, we have great food combined with great views at both ends of town, with music venues, social gatherings and people watching in between.

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In this month’s issue we hang out with local mixologist Antonio Gonzales readying for competition, catch Sarah Kaufmann the Cheese Lady in a rare moment between trips to carve cheese, learn more about celebrity chef Melissa d’Arabian and her family and we meet Ellis Quesada and learn about the Chef Throwdown at the Hotel Del raising money for cystic fibrosis. Our monthly columnist, Island Girl, spent time eating her way through restaurants in Imperial Beach.

We take a look at the new restaurants in town and what’s coming, plus we’ve included a list of all eateries in town so there’s no excuse not to give something new a try or return to an old favorite you’ve forgotten about.

Food is one of life’s great pleasures. Coronado is pushing the envelope and getting noticed for great restaurants. I would say it’s a jungle out there and mean it in the best possible way! Cheers!

— Leslie Crawford, Editor

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N O TA B L E S | S E P T E M B E R 2 0 1 9

Sept. 6 PLAY ON THE BAY 6-9pm, Bay Terrace, Loews Coronado Bay Resort The fourth annual Play on the Bay features food, drinks, live music and a silent auction to benefit education in the greater San Diego area. Proceeds go to DonorsChoose.org, Loews' national charity, and will be directed toward all public schools in San Diego County.

Tickets are $100. Information: loewshotels.com/ coronado-bay-resort/play-on-the-bay.

Sept. 7 MAINSTREET GARDEN PARTY 5-8pm, 708 A Ave. Coronado MainStreet presents its 28th annual Garden Party at the Garza Castro family’s historic home and gardens at 708 A Ave. There will be music, a silent auction, raffle, hors d’oeuvres and desserts from Coronado restaurants pluss a no-host cocktail, wine and beer bar. All proceeds will be used to support

MainStreet’s Orange Avenue gardens. Tickets are $95. Information: coronadomainstreet.com or (619) 437-0254.

Sept. 20-22 CORONADO MUSIC FESTIVAL Five locations around Coronado ​The Coronado Music and Arts Foundation’s first Coronado Music Festival is a free, threeday, family-friendly event at five locations around Coronado and will feature local and regional musical talent of all genres as well as live art demonstrations. Information: coronadomusicfestival.com Sept. 28 CORONADO CAYS 50TH ANNIVERSARY CELEBRATION 2-10pm, Coronado Cays Park The Coronado Cays celebrates 50 years of waterfront living in San Diego County’s first luxury residential marina. The celebration is free and open to the public.

For a complete listing of events, visit CoronadoCalendar.com

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FORKS & CORKS

Shaking Things Up

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Antonio Gonzales is in charge of the bar at Maretalia, creating his own lineup of drinks including the Smoked Negroni, infused with cedar smoke.

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Antonio Gonzales has been bartending for 23 years and participates in regional and national mixology competitions. "The trips to compete are also my vacations. I go somewhere with a purpose.

I relax and get work done at the same time."

Spirited Occupation Mixing cocktails turns into winning career Story by MARTINA SCHIMITSCHEK • Photos by JOHN GASTALDO

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hen Antonio Gonzales got his first job as a bartender in La Jolla just after turning 21, he didn’t know the part-time gig to help pay for college would change the course of his life.

At age 44, he’s still behind a bar counter. He now oversees the cocktail menu at Maretalia, competes in national bartending competitions and is part owner of Liquid Syndicate, a company that staffs for special events and does consulting and training. Gonzales 20

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is now a mixologist, which is a bar’s equivalent to an executive chef, creating new cocktails and flavor combinations. He calls the style “urban mixology,” developing drinks that are fun and not pretentious. Creating a drink not only requires the ability to come up with a great flavor, but also requires the right glass and the right look.

Maretalia’s bar menu includes creations such as the popular, sunny-yellow Izo-Good, a mixture |

SEPTEMBER 2019

of mezcal, passion fruit, lemon, agave and soda, and his own award-winning recipe for a bloody mary.

Like a good chef, Gonzales’ secret to creating cocktail flavors is knowing what ingredients work well together. He’s been doing that since he was a latch-key kid growing up with a single mom in San Jose. First, he started cooking things for himself, then he got out his mother’s Better Homes and Gardens cookbook to make

dinners for the two of them. He learned to improvise with what was available.

“If we didn’t have the ingredients listed, I would see what we did have. I learned how flavors worked,” Gonzales said. That flavor intuition has served him well with his drinks, which are often infused with an herb or fruit. It’s the combination of ingredients that makes the drink.

“I’m able to walk into the refrigerator and look at what I have to work with and do something with that,” he said.

Drinks shouldn’t be too sweet or too sour, he said. “A good bar with a respectable menu should know proportions.”

The lineup on Maretalia’s cocktail menu includes the classics, his creations and a few selections

by Gonzales’ staff. “Every bartender has ownership here,” he said. “I can’t do this by myself.”

Gonzales learned his craft by attending local and national seminars and conferences. He’s still always on the lookout for opportunities to broaden his knowledge.

“I don’t want to quit learning,” he said. “When my bartenders have a question, I would like to have an answer.”

Gonzales worked his way through college as a bartender, graduating from California State University San Marcos with the intent of becoming an English teacher at the high school level.

After graduating, he thought he’d take a year and enjoy bartending without the stress of school. He got into flair, a form of bartending designed to entertain by juggling bar tools — including liquor bottles — and doing tricks while making drinks. (Remember Tom

IZO-GOOD

Recipe by Antonio Gonzales 1½ ounces Izo mezcal ½ ounce passion fruit puree ½ ounce fresh lemon juice ¾ ounce agave 1 ounce club soda Shake and strain into a double Old-Fashioned glass filled with ice and garnish with a lemon wheel.

Cruise in “Cocktail”?)

Soon Gonzales was working in hotspots around town, and as one year stretched into the next, he realized that he had found his calling. “I enjoy being behind a bar,” Gonzales said. He still shows up early for work and stays late, washing dishes and cleaning up, a work ethic that has made him a sought-after employee.

Over the years, he has helped open numerous nightclubs. He has worked at Maretalia for a year now and has helped out at

Stake Chophouse & Bar for the past two years. The father of three also participates in bartending competitions. He has won numerous events, including one at the San Diego Spirits Festival. Last year, he was one of four finalists in the Lustau Solera competition, winning a trip to Spain. This year, Gonzales made it to the national finals of Bacardi’s Legacy cocktail competition in Puerto Rico with his creation Molly Brown, made with rum, sugar clove syrup and blackberry puree.

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National and international cocktail competitions are about more than just making a good drink. They involve marketing plans, presentations and a good story behind the product. “It’s intense,” Gonzales said. The Legacy competition also comes with a $35,000 prize and is the among the most coveted cocktail prizes, along with the World Class bartender competition sponsored by Diageo.

“Winning is not easy,” Gonzales said. Getting to the finals is about a six-month process. Gonzales is planning on entering some regional contests — including one with tequila in Jalisco and another with vodka in Hawaii — to hone his skills for the next round of major competitions.

Gonzales, who lives in Chula Vista, has his eye on the future. He wants to win a national bartending title and one day he sees himself as the proprietor of his own bar.

“When I do retire and open my own bar, I’ll leave San Diego,” he said. Gonzales envisions a friendly neighborhood bar in a town where the cost of living is lower.

Bartending, he said, “has definitely given me a good life.”

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Antonio Gonzales adds passion fruit puree to create the Izo-Good, one of his signature drinks at Maretalia.

"I see what sells. If it doesn't move, I can change it any day," he said.

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FORKS & CORKS

Cheese Artistry Food sculptor’s ‘canvas’ is cheddar

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By MARTINA SCHIMITSCHEK

arah Kaufmann has traveled the country, met with celebrities and has had her name in Guinness Book of World records. All because of cheese.

For the past 23 years, she has made a career out of sculpting cheese. It’s something Kaufmann, known as “The Cheese Lady,” never planned.

“It just grew all on its own,” she said recently while sculpting a cow out of a 40-pound block of mild cheddar on the kitchen counter of her Coronado home.

“Cheese has taken me on many adventures.”

And even though Kaufmann, 66, hails from Wisconsin where cheese is not only a food item but a fashion statement — on display at Green Bay Packers games where fans proudly wear their wedged “cheesehead” hats — Kaufmann was not a fan of the stuff growing up in Manitowoc.

“I hated cheese when I was a kid,” she said. “I wouldn’t touch it with a 10-foot pole. I didn’t eat cheese until I was in college.”

Kaufmann was one of seven siblings in a family of artisans, do-it-yourselfers and crafters. She was always drawing and knew she wanted a career centered around art, so she went into commercial art and worked in advertising and marketing for the American Dairy Association of Wisconsin and the Wisconsin Milk Marketing Board.

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Sarah Kaufmann carves a 40-pound block of cheddar into a cow, a promotional piece for the Indiana State

MARTINA SCHIMITSCHEK

Fair.

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EDIBLE ART Sarah Kaufmann's cheese sculptures come in all shapes and sizes, from a 3,121-pound alligator (below) to a life-size baby and a bust of Carrie Underwood (opposite page).

Sometimes she would hire people to carve cheese for events.

She even carved a piece for a slide show, but never considered doing more. But after Kaufmann moved to a different state for a new job, cheese sculpting followed her.

She started getting calls from the milk board asking her to do some sculptures at trade shows and grocery stores.

The jobs kept coming, including one for the Super Bowl. By 1996, she had so much work, she decided to quit her job and carve cheese full time. She’s been carving ever since, traveling about half the year to fairs, markets and trade shows — always wearing one of 26

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her cheese- or cow-related hats.

“It’s more than a full-time job, it’s an all-time job,” she said.

Last month, she spent 10 days at the Indiana State Fair, carving more than a thousand pounds of cheddar into a whimsical sculpture of superheroes, including Buttercup, a heroic bovine with a “Winners Drink Milk” T-shirt.

Many of her sculptures require lettering, an art she learned in advertising before the days of computers. Her world-record sculpture, carved last December at Stew Leonard’s store in East Meadow, New York, and weighing 3,462 pounds, was the grocery store’s cheesy customer-service |

SEPTEMBER 2019

rules. It was carved out of a 4,000-pound block of cheddar.

Right before that, Kaufmann carved a 3,121-pound alligator for a shop in New Orleans. She’s waiting for Guinness World Records to certify the New York sculpture as a world record, which she once held with a 925-pound carving at the Wisconsin State Fair in 2011.

Her cheese of choice for sculpting is cheddar. “It’s dense, it’s consistent, it holds up well, it comes in large sizes and it tastes great,” she said. Most of the sculptures eventually get eaten, as do the scraps, which she puts out during live events. Kaufmann said she no longer eats a lot of cheddar.

COURTESY OF SARAH KAUFMANN

“I’ve stopped looking at it like cheese,” she said.

White cheddar is used for inlaid accents and black cheese wax for eyes.

Whether it’s 20 pounds or 2,000 pounds, her implements are always the same: a set of wire ceramic trimming tools in different sizes. She works off a sketch, and like a sculptor working with stone, starts with broad shapes and works down to the details. Some projects take days.

“You just have to take time.

You can’t really go back,” Kaufmann said. The hardest projects are the portraits; they are also Kaufmann’s least

favorite since they need to look like the subject. Among her busts are Ariana Grande and Carrie Underwood, created for Milwaukee’s Fiserv Forum VIP events. She has also carved Harry Connick Jr. on his show and Snoop Dogg and Martha Stewart on their cooking show.

She also created a 6-foot-long replica of the USS Ronald Reagan when it was christened on North Island in 2001. That sculpture changed her life. As she was flying into San Diego for the event, she sat next to a Coronado Navy man named Bill Parry. He’s now her husband of 10 years. (They had a cheesy pirate-themed wedding

in Wisconsin — complete with a Jolly Roger cheese carving.)

Over the years, Kaufmann has carved a 6-foot-tall Santa, a 120-pound Mickey Mouse and a 6-foot-tall astronaut holding the moon, which was made out of Swiss cheese. One of the most unusual requests was for a lifesize baby, a gift to the father from his co-workers. The gift seemed appropriate, since the newborn’s name was Colby.

Kaufmann doesn’t take her work too seriously. “I try to make it fun, whimsical – it’s cheese,” she said. “I get to do art that makes people happy. You can have your art and eat it, too.”

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Crown City History I N C O L L A B O R AT I O N W I T H H O T E L D E L C O R O N A D O & C O R O N A D O H I S T O R I C A L A S S O C I AT I O N

Remembering Marco’s Italian Restaurant

By M A RY G RAC E B RAU N

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CORONADO HISTORICAL ASSOCIATION

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or over four decades, Marco Palumbo charmed the community with his family recipes. From 1957 to 1999, Palumbo served up everything from fettucine Alfredo, to cannelloni ripieni, to steaming-hot meatball sandwiches at his namesake establishment, Marco’s Italian Restaurant, in the historical building at 1100 Orange Ave. What made the success of Marco’s so impressive, though, was Palumbo’s perseverance to make his dream of owning a restaurant in America a reality.

Palumbo’s story began in the Italian seaport town of Mola di Bari. On the brink of World War II, Palumbo boarded a ship for the United States, seeking to escape the draft for Benito Mussolini’s army. Marco’s daughter, Francesca McKinnon, described her father’s humble beginnings in a tribute in the Coronado Eagle & Journal, following his death in 2003. “He ‘jumped ship’ in New York and took busses and trains to Chicago, hoping to find some paisanos”, she recalled.

Palumbo found Del Monaco’s Restaurant in Chicago, walked in and asked for a job. “The owner, Tony Monaco, looked at this skinny boy, about 24 years old carrying a pillowcase with his meager belongings” and gave Palumbo a chance despite his broken English and lack of experience, McKinnon said in the story. Palumbo was eager to prove himself, working 10 to 15 hours a day, seven days a week, for the next eight years.

It was in Chicago that Palumbo met his wife, Rosa, who had also lived in Italy. They fell in love and were married, with Monaco as the best man.

The Palumbo’s eventually had six children, who all learned the secrets of their father’s craft. In the

Marco Palumbo (far right) with members of the Coronado Rotary Club at a pancake breakfast in 1968.

late 1940s, the family vacationed in San Diego and chose to make the city their home. Marco’s Italian Restaurant began in National City, and over the years, the location moved three times. In 1957, after discovering that Coronado had no Italian restaurants, Palumbo decided to open a “big-a ristorante” at 1100 Orange Ave. The entire family worked at the restaurant, with “Momma Rosa” and the kids supporting their father.

“We grew up in there. Five sisters. Kitchen slaves!

We’ve all been rolling meatballs since we were age nine,” Francesca stated in a 2012 article in the San Diego Reader. “But it was good, too, because we were close to the Hotel Del, so we’d get so many

WIKIMEDIA

Sept. 5, 1922

celebrities coming from there — Chuck Norris, Dick Van Dyke — he always had pizza — Penny Marshall, Rob Reiner, Pearl Bailey, Charlton Heston.” Palumbo treated his customers as extended family, and the restaurant became a beloved staple of the community.

Marco’s closed in 1999, and the building became the Coronado Museum of History & Art. The legacy of Marco’s Italian Restaurant continues to live on in the fond memories of the Palumbo children and grandchildren as well as the thousands who experienced this taste of Italy in Coronado.

Sept. 8, 1949

Mrs. Charles “Bunny” MacKenzie reopened her Tiny Tots nursery school at 411 Orange Ave., after an absence of two years during which the school was leased to Mrs. Dorothy Thomas.

Originally opened in 1936, the school eventually became known as Miss Bunny’s School with Miss Bunny instructing young students until 1982.

CORONADO HISTORICAL ASSOCIATION

The Coronado Journal reported that Ens. John and Anne Roosevelt, son and daughterin-law of president Franklin Roosevelt, established residence at 631 A Ave. The town was excited to add this friendly and popular couple to its list of residents and looked forward to John’s mother, Eleanor, visiting Coronado again. Mrs. Roosevelt had visited a few years earlier with her husband. She had made a friendly impression while waiting for the ferry by getting out of her vehicle and wandering among the people.

One young mother, babe in arms, was among them. Mrs. Roosevelt took the baby, cradled it in her arms, talked as one mother to another and returned to her limousine just in time to get on the ferry without delaying the other cars.

Dashing aviator, Jimmy Doolittle, who enlisted at North Island’s Rockwell Field in October 1917, set a record for the first transcontinental flight, flying 2,163 miles from Neptune (Jacksonville), Florida, to Rockwell Field in 21 hours and 19 minutes, landing on North Island at 5:34 p.m. a day after he left Jacksonville.

Doolittle was awarded the Distinguished Flying Cross.

CORONADO HISTORICAL ASSOCIATION

Sept. 12, 1941

A sign atop Marco's Italian Restaurant on Orange Avenue in 1991 welcomes back troops who served in the Persian Gulf.

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Seaside Sojourns

Mrs. John S. McCain, 625 A Ave., widow of Vice Adm. McCain, accepted a full admiral’s commission posthumously by retired Fleet Adm. William F. Halsey, wartime Third Fleet commander, on the flight deck of USS Valley Forge, moored at North Island. Her son, Cmdr. John S. McCain Jr., 800 A Ave., also attended the ceremony honoring his father’s memory.

Sept. 15, 1949

B y G I N A P E T R O N E , H E R I TA G E M A NAG E R H OT E L D E L C O RO NA D O

Coronado joined with San Diego in making Wednesday, Sept. 21, “Lindbergh Day,” in celebration of Charles Lindbergh and his historic flight. After a huge celebratory event at Balboa Stadium in San Diego, an elaborate banquet at the Hotel del Coronado was planned. The event was supposed to start at 6 p.m. but the guest of honor didn’t arrive until 7 p.m. Lindbergh was at a small private reception at the Star Park home of a prominent young Coronado man.

Sept. 21, 1927

The Duchess of Windsor house was moved from its address at 1115 Flora Ave. to its new home at the Hotel Del Coronado where it was restored and converted into what is now the Windsor Cottage. The Duchess of Windsor lived in the cottage for a short time in the 1920s when she was married to Lt. Earl Spencer, the first commanding officer of North Island. The Coronado Historical Association received the house as a gift, then deeded the building to the Hotel del Coronado with a condition that the cottage’s architectural integrity remained intact.

WIKIMEDIA COMMONS

Sept. 21, 1989

The USS John C. Stennis, the first nuclear aircraft carrier, arrived at her new home at North Island. The ship was greeted by a small group of environmentalists at Harbor View Park on First Street protesting its arrival.

Sept. 27, 1998

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hen the Hotel del Coronado opened in 1888, its seaside location attracted guests from all over the world. Victorian vacationers believed that ocean holidays restored body and soul, and 19th-century travelers prized seashore destinations.

Early visitors enjoyed various seaside pleasures, from riding burros on the beach to sailing to collecting seaweed. Few Victorians knew how to swim, so they were left to stroll along the ocean’s edge, picnic on the shore and sandcastle building, a term that came into widespread usage at the same time.

In 1890, a bathhouse was constructed that featured high-ceilings, two levels of changing rooms, windows and two swimming tanks with sloping cement bottoms, called plunges.

The cold tank was kept at about 70 degrees and the hot tank was kept at about 84 degrees.

San Diego newspapers reported variations in temperatures on a daily basis, and in 1892, praised the facilities: “Under a glass roof are the finest and most elegant saltwater swimming tanks in California, having large, sunny dressing rooms and every convenience, with constant streams of hot and cold saltwater flowing into the tanks.”

Immersing oneself in saltwater was considered “strengthening” for turn-of-the-

HOTEL DEL CORONADO

The beach will always be a special place.

century travelers, which explains why the bathhouse also featured hot and cold saltwater “tub baths” for 50 cents.

Those brave enough to enter the ocean found Coronado Beach well suited for surf bathing with its gentle slope, soft sand “free from stones and ragged shells,” small waves and no undertow. A float was moored 150 yards from the shore and a life rope was tethered to it, running to the shore to aid swimmers in returning to the beach.

In 1900, the hotel established Tent City on beach property just south of the resort.

This provided modest tent and bungalow accommodations for the burgeoning middle class, where visitors could spend an afternoon (rental bathing suits were available) or an entire summer enjoying the sand and surf. Tent City, which touted itself as a family bathing place and one of the safest in the country, had a bath plunge for women and children who wished to learn how to swim before venturing

into the ocean.

In 1913, the hotel set up a private school for the children of its long-term guests. Called the Beach School, it was housed in open-air tents and cottages on the beach and run by Mrs. Owers, a popular local teacher. Coronado children were also enrolled in the school, which featured an oceanside playground, Friday afternoon dances in the Ballroom and a yearly May pole ceremony. The beach was incorporated into the studies, and students often went down to the shore to draw relief maps in the sand.

Before the war years, it was impossible to walk on portions of Coronado Beach during high tide – there simply wasn’t any sand. It was World War II, though, that ultimately gave Coronado its expansive beach. After dredging the harbor to make way for the Navy’s large ships, the sand was deposited south of the hotel, which the tides eventually transported to Coronado.

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family dentist.

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FORKS & CORKS

Food Network celebrity’s new book explores relationship with food

Finding Sustenance

By CATHERINE GAUGH

F

ood Network star Melissa d’Arabian might have first learned about the loving power of food in a Tucson, Arizona, elementary-school lunchroom.

Melissa Donovan and her sister Stacy packed their own lunches on school days: A paper-thin slice of lunchmeat on a heel of bread.

An apple. Or a stalk of floppy celery. Their divorced mother was a college student who worked hard to support her daughters and cooked simple dinners for them.

But the food budget was tight.

Some days, the girls had nothing to pack.

But then there was the classmate who shared a bag of Fritos. And the cafeteria crew that “hired” the 9-year-old Melissa to help serve food every day in return for a hot lunch.

In her new book, “Tasting Grace: Discovering the Power of Food to Connect Us to God, One Another, and Ourselves” (WaterBrook, 216 pages), Coronado resident d’Arabian describes her journey, her faith and the people who helped her along the way. It publishes Sept. 10.

The book offers her insights into the spiritual roles that food

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plays in our lives. It is a departure from her first two books. “Ten Dollar Dinners,” a New York Times bestseller, contained 140 recipes for simple, easy meals that cost less than $10 to prepare.

“Supermarket Healthy” contained recipes for inexpensive healthy eating.

Her career on TV focused on practical, family-friendly themes, which led her to win “The Next Food Network Star” and her own show, “Ten Dollar Dinners,” on the Food Network. She also produced and starred with her

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four daughters in a web series, “The Picky Eaters Project.”

On her Facebook page, she demonstrates a weekly live dinner recipe on Tuesdays.

For recipes, check her web site (melissadarabian.net) and buy her cookbooks. If you want to get to know d’Arabian and what she believes, read “Tasting Grace.”

From her home on a quiet morning, d’Arabian expressed her hopes that the book will help people rethink their relationships with food. She had just returned from a fishing camp on an island off Alaska. There she presented workshops on the spirit of food and accompanied a family of fishermen on their hunt for salmon, an experience she called “fascinating and life changing.” It spoke to the need for awareness of how many people have a part in delivering food to us.

“In our society, we are disconnected from the source of our food,” d’Arabian said. “If you ask most children where vegetables come from, they’ll answer ‘the grocery store.’

“Food isn’t just that carefully wrapped package you find in the market,” she said. “We need to appreciate the whole food system,

PHOTOS COURTESY OF MELISSA D’ARABIAN

Food connects the d'Arabian family, which includes Melissa and her husband, Philippe, and their four daughters, Valentine, Charlotte, Margaux and Oceane. "All my daughters love food for different things," Melissa d'Arabian said.

from the soil, to the seed, to the farmer, the harvest and the distribution, to our purchase and how we cook it to serve to our families and friends. Food connects us to our history, legacy, culture and our families.”

Food connects the d’Arabian family.

D’Arabian said her husband, Philippe, who works for Microsoft, is a great cook; he learned from his mother growing up in a village south of Paris.

“He makes an incredible salt-crust duck breast, better than I can,” d’Arabian said.

“All my daughters love food for different things. Valentine, who is starting high school, is a vegetarian. Charlotte, who is in eighth grade, loves to bake. She competed in the Kids Bake-off Champion show when she was 10.”

Both Valentine and Charlotte were part of a youthful team who last year advised the Kashi cereal company what ingredients and

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RECIPE | COURTESY OF MELISSA D'ARABIAN

4-Step Chicken Piccata SERVES 4 • PREP AND COOKING TIME: 25 MINUTES

This is my go-to recipe for an unplanned weeknight meal. It’s super easy — in just four steps you get a chicken dinner in minutes. I like to slice a thick breast into two or three thinner cutlets; three chicken breasts wisely prepped is plenty for serving a family of four. Plus, thin pieces of chicken cook more quickly than thicker ones. I love the bright citrus flavor and tanginess of the lemons and capers in piccata. Tip: Cutting chicken breasts into cutlets is easiest when the chicken is slightly frozen.

Step 1: Dredge and brown the chicken. Place a chicken breast on a cutting board and set your palm on top of it. Use a sharp knife to slice the chicken into 2 or 3 cutlets. Repeat with the other 2 breasts. Blot dry with paper towels and season with the salt and pepper.

Place the flour in a shallow dish and dredge the chicken through it, evenly coating the chicken on both sides. Place on a plate and set aside. Heat the olive oil in a large skillet over medium-high heat. Set the chicken in the pan and cook on each side until browned, 6 to 8 minutes total. Transfer the chicken to a platter.

Step 2: Sauté the aromatics. Add the mushrooms to the pan and cook, stirring often, until they are browned, about 5 minutes.

Step 3: Deglaze the pan. Pour the wine and lemon juice into the pan, using a wooden

BEN FINK

3 boneless, skinless chicken breasts, rinsed and patted dry ½ teaspoon kosher salt ¼ teaspoon ground black pepper ¼ cup all-purpose flour 2 tablespoons olive oil ¼ pound white button mushrooms, trimmed and thinly sliced ¼ cup dry white wine 2 lemons, juiced 2 tablespoons capers, rinsed 2 tablespoons unsalted butter

spoon to stir and scrape up any browned bits from the pan bottom.

Step 4: Finish the sauce. Add the capers and then stir in the butter until it is melted and the sauce comes together. Turn off the heat and pour over the chicken before serving.

Reprinted with permission from the book Ten Dollar Dinners. Copyright © 2012 by Melissa d’Arabian.

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flavors would make Kashi more appealing to young people.

“The twins, Margaux and Oceane, both 12, love to help me make dinner,” d’Arabian said.

“Margaux likes to cook roasts.

Oceane likes to make breakfasts.

We have a huge griddle to make French toast and grilled cheese sandwiches.”

The recently enlarged d’Arabian kitchen has an expansive center

island with lots of seating for family and guests. The girls bring their school friends home for snacks and to do their homework together.

“We love living in Coronado, and enjoy being so close to the beach,” d’Arabian said. “I love the salty air. We have a front porch where we have morning coffee, and we can see our neighbors jogging or walking their dogs

and the visitors from out of town walking to the beach.”

Their home is not far from the naval base on North Island.

“We hear the planes as the pilots practice overhead,” she said.

“Sometimes we go up on the roof deck to watch them. The noise might be annoying for some, but I’m glad to hear them because I know they are keeping our country safe.”

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S PAC E S | K A R Y N F R A Z I E R + J E S S I C A N I C O L L S

Setting the Style

The kitchen may be the heart of the home, but the dining area is where memories are made. Whether you are a family that sits down at a table every night or only uses the dining room occasionally, having a beautiful space to enjoy a meal with loved ones is important. When putting together multiple pieces of furniture in one area, we like to blend these elements — wood, concrete, metal and fabric. We have put together a couple of dining room looks that create a relaxed space perfect for everyday life and entertaining.

DINING SPACE 1 We used a large, family-friendly dining table in this home. It is made of concrete which makes it durable and beautiful. Since the dining table is on the larger size and accommodates eight chairs we used six wood chairs and two more-tailored fabric chairs at the ends. The fabric chairs help soften the space and break up the long run of wood chairs. This dining room had high ceilings and an amazing view so we went with a dark metal chandelier that had a thinner profile. This created visual interest without obstructing the view.

AFTER

HOW WE USED THE ELEMENTS‌

Wood: dining chairs Metal: chandelier Concrete: table Fabric: end chairs

Sources...

Chandelier: Pottery Barn Table: Restoration Hardware Wood Chairs: B56 Shop Fabric Chairs: B56 Shop 40

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DINING SPACE 2

• Karyn Frazier and Jessica

Nicolls are the owners of interior design firm Bungalow 56.

This dining room was on the smaller side so maximizing seating with a bench seat was important. We chose a warm, woodtopped table with a metal base to ground the space along with painted black chairs.

This dining room didn’t have a chandelier so we added a cream and white vase styled with eucalyptus branches to add height. We added another pop of wood and greenery in the art prints on the wall to tie the space together. Pro tip: We waxed and sealed the top of the wood table to ensure it will last for years and is easy to clean.

HOW WE USED THE ELEMENTS…

Wood: dining table Metal: table legs Concrete: vase Fabric: bench cushion Sources...

Eucalyptus: Ikea Vase: Target Dining Table: West Elm Dining Chairs: Wayfair

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FORKS & CORKS

Chefs Cook

GRAND CHEF THROWDOWN

TO HO P NA LU

6 to 11:30 p.m., Sept. 13 Hotel del Coronado Tickets start at $250. grandchefthrowdown.com

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for a Cause

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COURTESY OF KRISTINA QUESADA

Throwdown at Hotel Del raises funds for cystic fibrosis

By SAMANTHA BEY

n October 2010, Kristina and Levi Quesada anxiously entered the pediatrician’s office with their brand-new baby girl, Ellis. She hadn’t been gaining weight properly so they needed a checkup. And the results were in from the heel prick test done when Ellis was born (a test introduced just that year to screen all babies for a variety of genetic disorders and illnesses). What the test revealed – and what they learned that day – was that Ellis had two gene mutations, indicating she had cystic fibrosis.

Cystic fibrosis (CF) is progressive, genetic disease that effects the exocrine glands, causing persistent lung infections and limiting the ability to breathe over time, generally resulting in shorter life spans.

Overwhelmed with the news of this disorder they knew very little about, the Quesadas were also shocked to learn that the average age of cystic fibrosis patients had only recently increased to 37.

“We were shocked by the numbers,” Kristina Quesada said. “We took a few days to mourn the diagnosis. Then we decided to get as educated and involved as we could, fundraising for this disease that was now in our family,” she said. That’s when they turned to the Cystic Fibrosis Foundation (CFF), the world’s leader in the search for a cure. CFF funds more research on the disease than any other organization, and nearly every cystic fibrosis drug available was made possible because of foundation support.

Quesada explained that Ellis has directly benefited from research funded by CFF. She has a specific gene mutation that only affects 4% of the those diagnosed with cystic fibrosis. When Ellis was 3, the Quesadas

Ellis, with her father, Levi Quesada, mother, Kristina Quesada, and brother Van. Ellis is an active 8 year old who loves painting and hip-hop dancing.

learned of a new medicine developed to treat that specific mutation.

“Since symptoms are irreversible once things start deteriorating, we felt it was the best to get her started on the treatment as early and as young as possible,” Quesada said. Ellis and her parents started seeing results of the medicine, which treats CROWNCITYMAGAZINE.COM

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LUNAPHOTO

the underlying mutation rather than the symptoms, right away.

“Her tummy was once very distended and it started to flatten out; the dark circles under her eyes went away. She’s even achieved pancreatic sufficiency to where she no longer needs to take enzymes, which is unheard of. It was really pretty amazing,” Quesada said.

“About 90 cents of every dollar raised goes directly toward research, and this medication is because of these incredible efforts.

Her quality of life has increased dramatically,” she said.

Ellis, now 8 and in third grade at Village Elementary School, doesn’t let cystic fibrosis hold her back. She loves painting and enjoys hip hop dancing. She even portrayed a young version of Jennifer Lopez on the enormous screen of the star’s recent summer tour. “My biggest dream, besides curing CF,” Ellis said, “is to be on a YouTube video with Collins Key. I’m his biggest fan!”

Quesada, a local real estate agent, will attend an event very near and dear to her heart on Sept.

13: the fourth annual Grand Chef Throwdown.

The popular event benefits the Cystic Fibrosis Foundation and invites guests to sample the culinary creations of more than 30 prominent chefs from San Diego and Baja California. Guests will enjoy both savory and sweet tastings, sample craft cocktails and sips from wineries on both sides of the border, followed by a threecourse gourmet dinner prepared

by The Del’s executive chef Stefan Peroutka in the Ballroom where the culinary award presentation and program will be held. The ballroom then transforms into the evening’s after-party, with

At the event in 2018, celebrity chef judges including Melissa d’Arabian, Brian Malarkey, Flor Franco and Sam the Cooking Guy mingle with Hotel del Coronado executives Wayne Harth, director of membership and special events, and Sara Harper, director of marketing.

entertainment, desserts and craft cocktails. The Throwdown is hosted by Wayne Harth, Hotel del Coronado’s director of membership and special events and by chef Flor Franco of restaurant Franco on Fifth.

Harth shares Quesada’s sentiments about the work CFF is doing. “CFF is transforming cystic fibrosis from a deadly childhood disease to the best story in medicine. Where many years ago a CF diagnosis meant a life expectancy of 10 years old, today, people with CF are achieving milestones like going to college and starting families of their own.”

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SEPTEMBER 2019

Cornhole Classic, held at the Coronado Yacht Club last month. The highly anticipated event was started by Quesada’s real estate group, the Werth Group, and Andre Pierre of Island Carpets. It included 64 teams plus food, drinks and a whole day of fun.

“It’s wonderful to see the community come together for these fundraising events that are so fun for everyone, but also benefit the foundation,” Quesada said. “Donors have funded research that is moving us closer to treatments for a large percentage of the CF population in the next few years,” she said.

“We are on the cusp of something really exciting.”

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FORKS & CORKS

What's New

A roundup of recently opened restaurants

By MARTINA SCHIMITSCHEK

Will Coronado be the next restaurant hot spot in San Diego County? The island’s restaurant scene is definitely heating up with a number of recent openings and more establishments on the way. Here are some recent additions to Coronado’s culinary lineup: • ALBACA. The restaurant’s name is derived by combining the words alta, baja and California, and true to its moniker, the menu celebrates our border region with Latin and California flavors. Located at the Coronado Island Marriott Resort & Spa, ALBACA features locally sourced ingredients with health-conscious and diet friendly options. The menus, which go from breakfast to dinner, were designed by Marriott executive chef Rafael Corniel and restaurant chef Aaron Obregon.

Coronado Island Marriott Resort & Spa, 2000 2nd St., marriott.com. (619) 435-3000 • Clayton’s Bakery & Bistro. A European vibe combined with a retro look — check out the copper ceiling — creates a homey feel for the iconic Clayton’s Coffee Shop chic sibling.

The eatery is serves sweet and savory options all day and features recipes from owner Mary Frese’s family.

849 Orange Ave., (619) 319-5001 • Feast & Fareway. This overhauled space at the Coronado Golf Course has fresh views and a fresh menu. Open for breakfast, lunch and dinner, the options range from benedicts and burgers to duck mac and cheese. The space now boasts two bars and is part of the Rise and Shine Restaurant Group, whose portfolio includes the popular Breakfast Republic and Fig Tree restaurants.

Coronado Golf Club, 2000 Visalia Row feastandfarewaycoronado.com, (619) 996-3322 50

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• Little Frenchie. The latest in Blue Bridge Hospitality’s roster of local restaurants, Little Frenchie is a taste of Paris seasoned with a bit of California. The all-day kitchen is run by executive chef Matt Sramek and covers French classics from onion soup and croque monsieur to cassoulet, but also includes le burger and an extensive cheese selection.

1166 Orange Ave. bluebridgehospitality.com/little-frenchie (619) 675-0041 • Rosemary Trattoria. From pizza to pasta to parmigiana, this casual eatery serves made-fromscratch Italian specialties in a family friendly atmosphere. The tiramisu is a crowd favorite for dessert at this dinner-only establishment owned and operated by chef Alejandro Martinez.

120 Orange Ave. rosemary-trattoria.business.site (619) 537-0054 • Serea. Part of the Hotel Del Coronado’s $200 million makeover, Serea focuses on locally sourced fresh seafood with a Mediterranean flair. The bright, airy and open space was conceptualized

by Clique Hospitality, known for their high-style restaurants, bars and nightclubs in Las Vegas. The menu is the creation of executive chef JoJo Ruiz, a San Diego native. Open daily for dinner, plus lunch on Saturday.

Hotel Del Coronado, 1500 Orange Ave. hoteldel.com, (619) 435-6611

ARLENE IBARRA

A signature cocktail at Serea: The Fugu Del made with Beluga platinum vodka, marcona almond orgeat, Meyer lemon, 2006 Dom Perignon Champagne and a caviar sidecar.

• The Henry. Calling itself “the greatest neighborhood restaurant,” The Henry is the fourth restaurant under that name by Fox Restaurant Concepts, which owns a variety of eateries across the country and was recently acquired by the Cheesecake Factory Inc. Breakfast, lunch and dinner menus offer a wide range of options from comfort food to cocktails in a sophisticated setting.

1031 Orange Ave., thehenryrestaurant.com (619) 762-1022 Coming soon: • The historical El Cordova Garage is being transformed into Garage Buona Forchetta, an offshoot of the popular South Park restaurant owned by Matteo Cattaneo. Look for an end-of-year opening and later an Italian market. 1000 C Ave. CROWNCITYMAGAZINE.COM

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ALBACA Coronado Island Marriott Resort & Spa 2000 2nd St. 619-435-3000 Amalo Brew Coffee Coronado Library 640 Orange Ave. (619) 537-9011 Avenue Liquor Wine & Subs 878 Orange Ave. (619) 435-4663 Babcock & Story Bar Hotel del Coronado 1500 Orange Ave. (619) 435-6611 Bistro d’Asia 1301 Orange Ave. (619) 437-6677 Bluewater Grill 701 Strand Way (619) 435-0155 Boney’s Bayside Market 155 Orange Ave. (619) 435-0776 The Brigantine 1333 Orange Ave. (619) 435-4166 Bruegger’s Bagels 1305 Orange Ave. (619) 435-3900 Burger King Ferry Landing 1201 1st St. (619) 435-8707 Burger Lounge 922 Orange Ave. (619) 435-6835 Café 1134 1134 Orange Ave. (619) 437-1134 Café Madrid Coffee Cart 1029 Orange Ave. (619) 843-2524 52

Calypso Cafe 505 Grand Caribe Causeway (619) 423-5144

COURTESTY OF THE HENRY

CORONADO

Central Liquor & Deli 178 Orange Ave. (619) 435-0118 Chez Loma 1132 Loma Ave. (619) 435-0661 Clayton’s Bakery and Bistro 849 Orange Ave. (619) 319-5001 Clayton’s Coffee Shop 979 Orange Ave. (619) 435-5425

Rancheros and brunch spread at The Henry.

Crown Room Hotel del Coronado 1500 Orange Ave. (619) 522-8490

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

Crown Town Deli Ferry Landing 1201 1st St. (619) 675-0013

Cold Stone Creamery Ferry Landing 1201 1st St. (619) 437-6919 Coronado Brewing Co. 170 Orange Ave. (619) 437-4452 Coronado Coffee Company Ferry Landing 1201 1st St. (619) 522-0217

Domino’s 1330 Orange Ave. (619) 437-4241 Eno Pizza Hotel del Coronado 1500 Orange Ave. (619) 522-8546

Coronado Cupcakery Ferry Landing 1201 1st St. (619) 437-0166

Feast & Fareway Coronado Golf Course 2000 Visalia Row (619) 996-3322

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

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

Crown Landing Loews Coronado Bay Resort 4000 Coronado Bay Road (619) 424-4000

CROWN CITY MAGAZINE

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

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

SEPTEMBER 2019

Il Fornaio 1333 1st St. (619) 437-4911

Lobster West 1033 B Ave. #102 (619) 675-0002

Island Pasta 1202 Orange Ave. (619) 435-4545

Maretalia 1300 Orange Ave. (619) 522-0946 McP’s Irish Pub 1107 Orange Ave. (619) 435-5280

Juice Crafters 943 Orange Ave. (619) 319-5931 KFC/Taco Bell 100 B Ave. (619) 435-2055 La Salsa 1360 Orange Ave. (619) 435-7778 Leroy’s Kitchen + Lounge 1015 Orange Ave. (619) 437-6087 Lil’ Piggy’s Bar-B-Q Ferry Landing 1201 1st St. (619) 522-0217

Mexican Village 126 Orange Ave. (619) 319-5955 Miguel’s Cocina 1351 Orange Ave. (619) 437-4237 Mindful Cafe & Catering Sharp Coronado Hospital 250 Prospect Ave. (619) 522-3600 Mootime Creamery 1025 Orange Ave. (619) 435-2422

Nicky Rotten’s Bar & Burger Joint 100 Orange Ave. (619) 537-0280 Night & Day Cafe 847 Orange Ave. (619) 435-9776 Panera 980 Orange Ave. (619) 437-4288 Park Place Liquor & Deli 1000 Park Place (619) 435-0116 Peohe’s Ferry Landing 1201 1st St. (619) 437-4474 Poke123 1009 Orange Ave. (571) 221-4649 Primavera 932 Orange Ave. (619) 435-0454

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

Nado Gelato Cafe 1017 C Ave. (619) 522-9053

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

Little Frenchie 1166 Orange Ave. (619) 675-0041

Nado Republic 1007 C Ave. (619) 996-3271

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

Serea Coastal Cuisine Hotel del Coronado 1500 Ocean Ave. (619) 435-6611

Village Pizzeria Bayside Ferry Landing 1201 1st St. (619) 437-0650

Sheerwater Hotel del Coronado 1500 Ocean Ave. (619) 522-8490

Vons 868 Orange Ave. (619) 435-6811

Spiro’s Greek Cafe Ferry Landing 1201 1st St. (619) 435-1225

Which Wich 926 Orange Ave. (619) 522-9424 Wine a Bit 928 Orange Ave. (619) 365-4953

Starbucks 960 Orange Ave. (619) 437-8306

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

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

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

Subway 1330 Orange Ave. (619) 435-8272 Swaddee Thai 1001 C Ave. (619) 435-8110 Tartine 1106 1st St. (619) 435-4323 The Henry 1031 Orange Ave. (619) 762-1022 The Tavern 1310 Orange Ave. (619) 437-0611

CATERING BBQ Boss (619) 432-2677 Clyde Van Arsdall Neiman Marcus (619) 542-4451 Chef Drew McPartlin (619) 990-9201 Coronado Caterer (619) 917-3392 Pret Gourmet (619) 990-2461 Scratch Gourmet (619) 987-4912 IMPERIAL BEACH

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

Filippi’s Pizza 285 Palm Ave. (619) 754-6650

Villa Nueva Bakery Café 956 Orange Ave. (619) 435-1256

Red House Kitchen 775 13th St, (619) 934-3133

Village Pizzeria 1206 Orange Ave. (619) 522-0449

Siam Imperial Thai Kitchen 226 Palm Ave. (619) 621-6650 CROWNCITYMAGAZINE.COM

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CHIC

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RELAXING

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RO M A N T I C

AWA R D W I N N I N G B O U T I Q U E H O T E L

Tucked away on a quiet street in walking distance to everything — Coronado Beach, shops, restaurants, and entertainment.

1 0 1 7 PA R K P L AC E  ( 6 1 9 ) 3 6 5 - 4 6 7 7 M A R I S O L C O RO N A D O. C O M 54

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Sometimes it’s hard to leave our enchanted isle, even if it’s just a short drive down the strand. But Imperial Beach beckons with some of the tastiest dining and drinks this side of the border. From healthy cottage nosh to beachside brews, from old-school Italian to upscale oceanfront dining A RO UN D TOW N | C H R I ST I N E VAN T U Y L

(and don’t forget tempting Thai), you’ll never leave hungry…or thirsty.

Southern Exposure

SEA BREEZE, SANGRIA AND SPICY POKE

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f you were any closer to the beach, you’d be dining in the sand. The seaside vibe at Sea 180o Coastal Tavern trumps most oceanfront ambiances in the city, offering panoramic views from Mexico to the pier to Coronado. The inspired Baja-Med menu features fresh seafood, local produce and shared plates, with to-die for dishes like lobster gnocchi and Spanish octopus, and a much-loved Chicken BLAT. Don’t forget the social hour running daily from 3 to 6 p.m. with specials on avocado toast, spicy poke bites, margarita flatbread and sliders.

You’ll also find drink specials on beer, wine sangria, and mixed drinks like the pineapple margarita. Parking can be tricky, so take advantage of the valet. Cheers!

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• Sea 180o Coastal Tavern 800 Seacoast Drive Pier South Resort 619-631-4949 cohnrestaurants.com

A LITTLE SPICE & EVERYTHING NICE

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n the mood for something exotic? Try some Thai at Siam Imperial. This Thai owned and operated hotspot boasts an almost cult-like following. The savory and sweet Tom Kha Soup with coconut, ginger, lemongrass and chicken is the perfect start, and the Golden Chicken Triangles are a crunchy and tasty go-to. You’ll find all kinds of curries, noodles and fried rice and some fun entrees like the Crying Tiger with steak, Thai sauce and tamarind. Check out the happy hour Tuesday through Friday from 5 to 6 p.m.

• Siam Imperial, 226 Palm Ave. 619-621-6650, siamimperial.com

O L D - S C H O O L C O M F O R T F O O D … I TA L I A N - S T Y L E

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h, Filippi’s…what’s not to love? This classic staple serves up heaping portions of all the usual suspects, most dripping with delicious cheesy goodness.

The casual but festive eatery is adorned with hanging Chianti bottles, artfully decorated by previous diners. You’ll love the murals of Italian landscapes, the friendly and efficient service, and you probably won’t even mind the bill. The antipasto salad and traditional pizzas always win big, along with the ravioli and garlic bread.

One thing’s for sure…you’ll leave with a full belly and a smile.

• Filippi’s Pizza Grotto, 285 Palm Ave. 619-754-6650 realcheesepizza.com

B E A C H F R O N T B E E R S A N D TA S T Y TA C O S

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he newly opened Mike Hess Brewing is just a block from the beach and invites patrons to sip, linger and mingle in the large, open-air beer garden. Lined with picnic tables and umbrellas, the outside is kid-friendly, dog-friendly and boasts several corn hole setups. (Bonus points for sea breezes and the sound of waves crashing on the beach.) Inside, you’ll find the tap room with signature beers, as well as offerings from City Tacos — often dubbed the “best tacos in the city.” Try the Surf & Turf taco or the veggie taco with fried avocado. And don’t forget the toppings…chipotle cream sauce, anyone?

• Mike Hess Brewing 805 Ocean Lane 619-240-3394 mikehessbrewing.com

O T AY S U N R I S E W I T H A S I D E O F AV O C A D O

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hidden gem, the muchloved Red House Kitchen serves delicious coffee, healthy bowls, crave-able paninis and other sweet treats in a playful, chatty setting. A kid-friendly back patio invites your mini-mes to draw on a wall-size chalkboard or play a game of chess or Connect Four. Try the Cake by the Ocean, a breakfast panini with peanut butter, chocolate ganache and banana, the Donax Don’t Tell with pastrami, ham, bacon, béchamel cheese and chives or the Otay Sunrise with bacon, cheddar and harissa aioli. They also serve a mean avocado smash! And you’ll find spoon-able staples like acai bowls and protein bowls. Don’t forget the Hibiscus Lemonade.

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• Red House Kitchen 775 13th St. 619-934-3133 redhousekitchenib.com

SEPTEMBER 2019

RICARDO MARAVILLA JR.

BUYSELLCORONADO.COM

What’s Your Home Value? Find Out At CoronadoHomeValue.com C O R O N A D O M A R K E T W A T C H ** CORONADO VILLAGE Active -98 Price between 729k - 16.9m Avg DOM - 105 Avg psf - $1060

CORONADO SHORES Active-27 Priced between 939k - 3.95m Avg DOM 64 Avg ppsf $1562

CORONADO CAYS Active - 37 Priced between $748k - $7.2m Avg DOM - 105 Avg ppsf - $763

Sold - 10 Sold between 815k-$2.8m Avg DOM - 48 Avg ppsf - $1004

Sold - 3 Sold between $950k - $2.25m Avg DOM - 74 Avg ppsf - $1,306

Sold - 6 Sold between $780k - $1.95m Avg DOM 39 Avg ppsf $563

RICARDO MARAVILLA JR.

619-857-2953 ricardo@ricardohomes.com

REALTOR® DRE# 01326454

**These numbers and sales are based on the sales and activity in the past 30 days from the San Diego MLS.

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FREE DELIVERY TO CORONADO! ($100 min.order)

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A Vacant Home Is a Vulnerable Home! » Local » Family Owned » Founded

by Retired Deputy Police Chief

OUR SERVICES

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(619) 865-0782

www.onestophomewatch.com • Dave@onestophomewatch.com 60

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Veal Parmigiana • Ravioli Veal Scallopini • Spaghetti Lasagna • Torpedo Sandwich 285 Palm Ave., Imperial Beach, CA 91932 Open Daily 11am-10pm • Orders to Go Menu Online at RealCheesePizza.com

(619) 754-6650

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LESLIE CRAWFORD

T H E D I S H O N D I R T | B Y L E S L I E C R AW F O R D

Echinacea

Plumeria

African tulip tree

Fall in the Garden Although the weather is still summer-like, September is the beginning of fall and a good time to clean out the garden and assess what worked and what didn’t. There are a few things that need to be addressed over the next few months to keep your plants happy, and it’s also time to start planning for next year.

SEPTEMBER ✿ Don’t water your Christmas cactus for the next month and a half to help set buds on your plant. It’s not an exact science but hopefully this will have your plant in bloom for the holidays.

✿ This month and next are big pruning months. It’s time to really clean out drought-tolerant plants by pruning heavily as they finish out their last few months of spectacular growth. Cut back by at least half, cleaning out deadwood while you are clipping.

Clearing them out now will give them a good head start for winter and the new growth will be so much more vigorous.

✿ Bulbs are starting to appear at local nurseries so get your favorites while they are in stock to be planted in the next couple of months. Try these wonderful drought-resistant bulbs and corms from South Africa: freesia, babiana, crocosmia, sparaxis, tritonia, watsonia and ixia. Plant bearded iris rhizomes in areas that get at least a half-day sun.

Other spring-flowering bulbs such as daffodils are planted later when weather cools down a bit.

OCTOBER ✿ Rake leaves and other garden detritus to prevent disease and remove hiding spots for garden pests. Also, remove any old fruit from trees. Disease and pests can over-winter in rotting vegetation so clean it up! Especially important: the fungus that causes petal blight in azaleas and camellias overwinters in fallen flowers, leaves and old mulch. To decrease the

✿ When the weather is hot and dry, it is important to keep your citrus evenly watered or the result can be split fruit.

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chances of blight, remove all the debris under the plants and apply new mulch. ✿ Change up the fertilizer on your cymbidium orchids, raising the phosphorus levels to promote blooming. You have some flexibility and a fair amount of control over when your cymbidiums will bloom.

NOVEMBER ✿ As we go into colder months, most plants are going into a resting time. A general rule of thumb regarding fertilizing plants now is be mindful of fertilizers containing too much nitrogen, which encourages new, tender growth that will damage easily in the cold. Don’t fertilize wildflowers, tropicals, roses, bromiliads, fuchsia, dahlias, epiphyllum or warm season lawns because they are in their

LESLIE CRAWFORD

Dahlia

dormancy and it’s not time to promote growth. ✿ Take a look at your trees and get them trimmed if needed.

When the ground is really wet and the wind is blowing hard, trees of all sizes can be uprooted, so it is important to open them up so the air can blow through during windy conditions. Find a qualified tree trimmer to do this job. Don’t forget to stake your

small trees, but not too tightly, so they can bend a little with the wind and develop strong trunks. ✿ Resist the temptation to prune your hydrangeas. They don’t look great, but hydrangeas bloom on one-year-old stems, so pruning would disrupt the blooming process. If your hydrangeas are the pink variety and you want to try to color them blue or lavender, apply aluminum sulfate

now for the spring bloom.

PLANTING TIP When planning your fall garden, remember that the angle of the sun changes from spring-summer to fall-winter. Areas of the garden that were in full sunlight during the summer may be in partial or full shade during the fall and winter, so plan(t) accordingly.

Happy Gardening!

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One cannot think well, love well and sleep well if one has not dined well. — VIRGINIA WOOLF