Escondido’s “must try” 2016 Dining Destinations. Check it out on page 31!
2015 - 2016
DINING
ISSUE
Exotic Minerals and gemstones
Issue 26 Winter 2015
page 24
Escondido
Charter High School “EDUCATION IS OUR BUSINESS.” WASC ACCREDITED
• Tuition Free Public Education
GREAT PROGRAM
• Perfect Blend of Academic Excellence and Flexibility for Parents who Want to Home School.
We provide a curriculum designed for High School “Home Schoolers”
PROVIDING • Parental Choice • High-Tech Environment
• High Academic Standards • College Prep and General Curriculum for College or a Career • We Also Offer a Blended Learning All Day Individualized Classroom Program (ICP)
• CIF Sports • Seminars
Individualized Learning Program (ILP) • Work at Own Pace
• 3D Manufacturing
• Math Center (on campus)
• Digital Photography Class
• Criminal Justice Academy
• Video Editing Classes
• Fire Tech Academy
• Choir Class
• Drama Classes
• Art Class
(state-of-the-art theater)
Para información en español por favor visite nuestro sitio web.
echs.org
(760) 737-3154 1868 East Valley Pkwy. Escondido, CA 92027
Leading. Human. Kind.
Gemstone Gallery Enjoy unique, stunning and beautiful jewelry along with some of the most rare and sought after mineral specimens at Gemstone Gallery. We specialize in precious stones as well as breathtaking handmade custom designed jewelry.
Stunning Jewelry and Mineral Specimens (760) 735-5700 106 W Grand Ave. Escondido, CA 92025
Lagoon Collection
CIRCLE OF LOVE Collection
TANGO Collection
E S C ON DIDO M AGAZ IN E
Cover photo: Steve Gilb
2016
DINING
Contents
MORE PAGE 31
DESTINATIONS
21
MUCH MORE THAN THE BIG FOUR....................09 Learn about Escondido’s rich history in the agricultural community.
SUSTAINABLE GARDENING................................12 Organically grown food is filling our store
shelves. But is it really all that much better?
CITY SHTICKER.................................................14 Irv Erdos will have you snickering at his take on wrestling with Christmas dinner.
24
SOMETHING WICKED THIS WAY COMES...........16
BEHIND THE SCENES........................................34
Rancho Guejito wine is bringing something
A local weekly, gourmet meal delivery service,
HEALTHY CHOICES............................................19
MIKE’S BBQ.....................................................37
“wicked” to Escondido.
catering company and education center.
The adjustments in food being served at high
More than just a delicious place to eat, Mike’s
ANIMAL CRACKERS..........................................21
INGENIOUS DIET...............................................39
schools are bettering our youths’ health.
BBQ is recognized for its charitable efforts.
What do you feed 2,600 animals representing
How you can reap the amazing benefits of a
MINERALS, GEMSTONES AND JEWELRY...........24
DINNER AT THE WHITE HOUSE..........................41
over 300 species in a day? Find out here.
“smarter” diet.
Escondido is home to a new retailer that show-
Ever wonder what was being served up at the
CULINARY ARTS...............................................28
WHERE DID THAT COME FROM?........................44
cases stunning minerals, gemstones and jewelry!
White House in times past?
Orange Glen’s state-of-the-art culinary kitchen is
“Spill the beans!”, “Bring home the bacon!” Find
3RD ANNUAL DINE OUT ESCONDIDO.................30
THE PAST MOVES.............................................46
a home for many of its culinary students.
out where sayings like these came from.
Visit Escondido is hosting the 3rd annual “Dine
The Roynon Museum of Paleontology finds a
2016 ESCONDIDO DINING DESTINATIONS.........31
UPCOMING EVENTS..........................................49
Out Escondido!” from January 24 – 30.
We’ve narrowed down some of the must-try flavors for your taste buds in 2016! 6 | Escondido Magazine
44
new home in Escondido.
Check out what’s going on locally this winter in Escondido.
46
Connecting Commerce to Community.
UNLOCK YOUR BUSINESS POTENTIAL With a rich history spanning more than 100 years, the Escondido Chamber of Commerce has been a driving force among
the key players in developing and implementing positive actions which lead to prosperity for the community, its businesses and its citizens.
Your business success is our mission. Partnership with the Chamber is one of the best business decisions you can make. You may choose to be actively involved in our committees and various networking events, or simply take advantage of our business advocacy and marketing.
Volunteer leadership and dedicated staff ensures the Chamber s fiscal health, relevance and vibrancy, and is the leading component for a strong voice for business. EVENTS CALENDAR Good Morning Escondido! Kick off your day with an energetic networking breakfast. Current and prospective members of the Chamber of Commerce. RSVP. Cost: Members $10, Guests $20. • • • •
Location tba, 7:30a.m. - 9:00a.m. Friday, January 22 Friday, February 26 Friday, March 25
Business After Five Mixer This event provides you with the opportunity to exchange ideas, meet qualified business connections and generate new leads. Prospective members call to reserve. Sponsor tables available. Cost: Members Free, Guests $30. Thursday, February 11, 5:00-7:00p.m. Location TBA Thursday, March 10, 5:00-7:00p.m. Cypress Court
Plates for Eight Network and establish connections with other Chamber business members, while enjoying lunch. Members only. RSVP required. Tuesday, January 5, 11:30a.m.-1:00p.m. Marie Callender s Wednesday, January 20, 11:30a.m.-1:00p.m. Cocina Del Charro Tuesday, February 2, 11:30a.m.-1:00p.m. Charlie s Classic Cooking Wednesday, February 17, 11:30a.m.-1:00p.m. Golden Egg Omelet Tuesday, March 1, 11:30a.m.-1:00p.m. Palomar Hospital Cafe Wednesday, March 16, 11:30a.m.-1:00p.m. Mi Guadalajara
Call us today for more information.
760-745-2125 RSVP: claudine@escondidochamber.org
Government Affairs Committee Meeting First Tuesday of the month, 4:00p.m., Escondido Chamber of Commerce. Economic Development Committee Meeting Second Thursday, 12:00p.m., Escondido Chamber of Commerce. Healthcare Committee Meeting Third Thursday, 12:00p.m., Escondido Chamber of Commerce. Escondido Chamber Open House Tuesday, January 19, 5:00p.m.-7:00p.m. 720 N. Broadway, Escondido.
M ASTHEAD
s! Family-O er 65 Year wned & Oper ated in Escondido for ov
Where Personal Service Is Not Outdated! • Collision Repair
EDITOR Alicia Reeves
• Lifetime Warranty • ASE Certified Technicians & ASE’s Blue Seal of Excellence • Alignments, Brakes & Suspension • Insurance Claim Specialists: We work with all insurance companies
FREE SHUTTLE SERVICE ANY 10% OFF SERVICE
Cannot be combined with any other discounts. Discount on insurance claims applies to deductible only. Mention this ad to receive discount. Ad expires 4/30/2016 WE’VE GONE GREEN
(Between Washington & W. Valley Pkwy)
Y PKW CITY CE TER CEN QUIN
“We’re Proud of Our Blue Seal Team”
535 N Quince, Escondido
N INGTO WASH AVE.
760.745.3841
Hours: M-F 8am - 5pm
milojohnsonautobody.com
PUBLISHER Escondido Chamber of Commerce
LEY W VAL Y PKW
N
ASSIGNMENT EDITOR Heather Petrek
CONTRIBUTING EDITORS Joel Brown Tom Hogarty
ART DIRECTOR / GRAPHIC DESIGN William Daniels of SDBE Media & Design 858-229-4038 sdbegraphics@gmail.com CONTRIBUTING WRITERS Whitney Butler Maurice DiMarino Irv Erdos Cynthia Gonzalez Hannah Keith Gina McGalliard Brionne Moore Heather Petrek Lisa Rose Amanda Savarese
CONTRIBUTING PHOTOGRAPHERS David Zumaya Brooke Petrek PRINTING BY San Dieguito Printers
ADVERTISING SALES Claudine Rumbawa 760-745-2125 ext. 202 claudine@escondidochamber.org Rorie Johnston 760-745-2125 rorie@escondidochamber.org
Tom Hogarty 760-855-8083 tom@hogartycommunications.com Liz LaBlond 760 745-2125 ext.204 liz@escondidochamber.org
720 N. Broadway, Escondido, CA 92025 760-745-2125 | info@escondidochamber.org
HISTOR Y
Lemon Packing, 1930
Much More Than The Big Four Escondido was founded as an agricultural community BY WENDY BARKER*
ESCONDIDO WAS FOUNDED AS AN AGRICULTURAL COMMUNITY. When someone asks me about the history of local farming I refer to
the four major crops grown in abundance. First grapes, then lemons and oranges, and finally avocados. But if the conversation delves more deeply, we might discuss the wide range of farming activities undertaken here over the years.
An article in the January 1913 edition of Outwest magazine was
called “Escondido: the Sun Kissed Vale.” The author refers to Escon-
Citrus fruits…………..…..$1,360,000
Poultry and eggs…………….525,000 Dairy products………………450,000
Grapes and juice…………….275,000
Ensilage and alfalfa…………100,000
Vegetables and small fruits…100,000
Citrus production was further broken down by shipments of lem-
dido as the Garden of Eden more than once. It specifically lists the
ons, Valencia oranges, navel oranges, and grapefruit. The total number
oranges, peaches, pears, peanuts, persimmons, pomegranates, prunes,
citrus fruits at 462 boxes per railcar.
following crops being grown here commercially at the time: alfalfa,
apples, dewberries, grapes, lemons, loganberries, melons, nectarines, strawberries, walnuts and wheat, along with dairy cows.
Jump forward a couple decades to the front page of the Daily
Times-Advocate. A copy on display in the History Center office is dat-
ed simply “Grape Day 1934” because, of course, everyone back then knew that Grape Day was September 9th (these days it takes place on
the Saturday after Labor Day). The newspaper article indicated these “Agricultural Returns for 1933-34” *reprinted from EM Fall 2012
of freight shipments was 1,346, with lemons responsible for well over half. “Lemons were figured at 348 boxes per shipment” with the other
Another section of the article, “Escondido Grapes and Wine,” indi-
cated increased production of wines, which had been approximately
300,000 gallons the previous year. The article went on to say, “Escondido wines have gained a reputation for excellence to such an extent
that some other districts are printing ‘Escondido’ on their labels for sale purpose.”
Turkeys and Eggs also had their own heading in the article. “Raising [ continued on page 11 ]
Winter 2015-2016 | 9
C ON TR IBUTOR S
WHITNEY BUTLER
MAURICE DIMARINO
IRV ERDOS
CYNTHIA GONZALEZ
HANNAH KEITH
Whitney Butler is a professional freelance writer and wannabe chef. She grew up in Escondido, enjoys international travel, wearing sunglasses and managing her company Butler Ink & Media.
Maurice is a native of San Diego and is the Sommelier & Beverage Director for the Cohn Restaurant Group where he oversees 18 restaurants. He also writes for one of the most unique wine blogs in San Diego, mauricescru.com.
Irv Erdos is a humor columnist. Contact him at IrvErdos@aol.com.
Cynthia Gonzalez is a senior at Escondido High School. She serves as the editor-in-chief for the school paper, the Cougar. She hopes to go to college, and major in psychology to become a psychologist.
Hannah Keith is a junior at San Pasqual High School, and hopes to go to college on the east coast for fashion design and journalism. She plays water polo and is editor-in-chief for her school’s Eagle Eye Newspaper.
GINA MCGALLIARD
BRIONNE MOORE
HEATHER PETREK
LISA ROSE
AMANDA SAVARESE
Gina McGalliard is a freelance writer and graduate of UCSD with degrees in political science/international relations, and literature & writing.
Brionne Moore is a scholar in junior year at Del Lago Academy. She participates in the Sewing Club and the LGBT Straight Alliance Club, and wishes to achieve her dream career in the field of architecture.
Heather Petrek is the Assignment Editor for The Escondido Magazine and a freelance writer specializing in fiction for adults and children.
Lisa Rose is a freelance journalist and copywriter. See her website at: sandiegowritergirl.com.
Amanda Savarese is a junior at Orange Glen High School and plans to pursue a career in engineering. She is a varsity volleyball player, is involved with NHS, CSF and is an OG ambassador for student publications. She is also the co-editorin-chief for the Torch Yearbook.
10 | Escondido Magazine
HISTOR Y
Orange packing, 1948
[ continued from page 9 ]
turkeys for Thanksgiving and Christmas markets and for the sale of setting eggs
has shown an increase here of about
1,000 percent during the past five years. It is estimated that a census would show
a resident population of 15,000 turkeys in the valley at this time.”
Perhaps no other spot on this mundane sphere can boast of so wide a diversity of soil products grown on a commercial scale...
The article ended with a section that
boasted of the wide range of diverse crops grown in Escondido. “Perhaps no
five acres of floor space, is the largest of its kind under one roof. Our lemons are shipped for the most part to these
five major markets: Atlanta, Georgia;
Chicago, Illinois; Memphis, Tennessee; Houston, Texas; and Richmond, Virginia.
In regards to avocados, it noted that
of the many hundreds of varieties of avocados grown in California “only the
best fruits of 14 varieties” bear the local
other spot on this mundane sphere can boast of so wide a diversity
Calavo brand. It told readers that much more was in production than
and frigid zones do well here. Visitors viewing the annual Grape Day
expanding industry” and poultry producers could also “claim a major
of soil products grown on a commercial scale as is the case in Escondido. With very few exceptions, plants from tropical, temperate agricultural exhibits often express amazement at the wide spread and high quality of these exhibits.”
Lemon production peaked during the 1945-46 season. The
Escondido Lemon Association handled 1,159,039 field boxes that season!
“Your Guide to Escondido” was published in 1960 during a time
when some groves and other farm lands were being converted to
other uses. Nonetheless, the Lemon Association, “with approximately
citrus and avocados. A drive through the area would show “fields of alfalfa, barley, oats and flowers as well.” And “dairying is another contribution to Escondido’s economy.”
Local agriculture might not be as visible to the casual observer
today as it was in decades past. But there are still many crops being
grown in Escondido, and farming is bigger than the casual observer might assume. The traditional big four of grapes, lemons, oranges
and avocados are still being grown, plus a whole slew of others.
Taste for yourself at a local farmers market or through a Consumer Supported Agriculture program.
Winter 2015-2016 | 11
HEALTH
Sustainable Gardening Freshly gardened produce provides great nutritional value BY BRIONNE MOORE
HEALTH, A PRIORITY in every person’s life, is highly dependent on the food that
is put in one’s body. As a casual task, one
must go to a local supermarket to purchase various fruits and vegetables that
will provide the human body with the
the organic fruit and vegetable may ap-
“He plants trees to benefit another generation” -Caecilius Statius
necessary nutrients. Whenever one walks in the fruit or vegetable aisles in the grocery store, has it ever been noticed that
pear unusual, this freshly gardened produce provides great nutritional value.
As of recently, researchers and inven-
tors are creating devices that can purify water and evenly distribute water be-
tween plants. With such inventions, fresh dirt, fertilizer, and an open plain that receives a great amount of sunshine, a per-
an individual section made specifically for
fect garden can be developed.
injections of any chemicals to make them perfectly shaped and col-
grow efficiently called quercetin and kaempferol. Due to these com-
organic fruits and vegetables is present? These fruits and vegetables
are qualified as freshly grown and picked from a garden, without the ored. For example, compared to a “perfect” tomato, which is bright red and nearly a perfect sphere, an organic tomato can be any color from red to green and possibly shaped as a miniature pumpkin. Although
12 | Escondido Magazine
Research has discovered that there are two special types of flavo-
noids, a large class of plant pigments that allow organic tomatoes to
pounds, which can be found in brands of soil and fertilizer, organic tomatoes can grow healthfully and without additional chemicals found in conventional tomatoes.
This shows that due to soil and care, tomatoes and
other produce have just as much or even more nutri-
Explore • Imagine • Experiment Through Hands-On Science, Art, and World Culture Activities
tional value than conventional produce. Our bodies
require the proper amount of nutrients in the normal 2,000-calorie diet, and through organic fruits and vege-
• General Admission- $6 • Annual Memberships starting at $65 • Open daily from 9:30am-4:30pm • Ages 0-10 • Indoor & Outdoor Space • Field Trips, Group Visits, Birthday Parties, & Summer Camp • Daily Educational Programs • Monthly cultural celebrations- Escondido Roots & KPBS Kids Workshops • Private Event Rental
tables, our dietary requirements will be well achieved.
Overall, as a community, we should promote sustain-
able gardening to benefit the health of every citizen. To improve the lives of today’s citizens and provide for future generations, we must take action and produce necessary resources for each individual to live a healthy, happy life.
> SDCDM.ORG
ber, it is for the economy, the health of our generation,
*Members receive discounts on Group Visits, Birthday Parties, and Summer Camp.
Gather a group of friends or even the whole neigh-
borhood, make a plan, and start a local garden! Rememand the multiple generations that follow.
Want to come to the museum all the time? Become a Member! Use online code: ESCONDIDOMAG during
online check out to receive 20% off your annual Family Membership!
(760) 233-7755 • 320 North Broadway, Escondido, CA 92025
HUM OR
City Shticker
Wrestling with Christmas Dinner BY IRV ERDOS | CARTOON BY STEVE BURROWS
ANY DAY NOW, THEY WILL DESCEND. “I object to your use of that word to describe my family’s arrival,”
my wife protests.
“I’m talking about the plane,” I argue. “The way its altitude gradually
decreases as it comes in for a landing.”
“I know exactly what you’re talking about,” she scolds. “And I want
you to behave when Aunt Anna and Uncle Vito arrive for their Christmas visit.”
She calls it a visit. I call it an occupation.
“A visit implies a temporary stay,” I explain. “You know, something
impermanent, passing, fleeting.”
“And that’s exactly what it will be,” she insists.
14 | Escondido Magazine
“Do we know when they’re returning?” I ask. “Not yet,” my wife replies.
“If it were a visit, we’d have some idea,” I argue. “A date I can circle
on my calendar. A visit implies they plan to go home some day.” “You know they will go home.”
“They bought one-way tickets.”
“You call it one way, I call it open reservations.”
It’s interesting how my wife and I speak English, but not the same
language. Take the term “After Christmas,” the expression she employs to describe when Aunt Anna and Uncle Vito plan to leave. To me, “After
Christmas” means December 26th. To my wife and in-laws it means somewhere between the day following Christmas, and before the sun
Stephen’s burns out.
“You should be happy they’re coming,” my wife asserts. “They’re preparing the
CUSTOM JEWELRY • REPAIR • GEMSTONES • GIFTS 132 WEST GRAND AVE. • ESCONDIDO • 760.489.1566
Christmas dinner for the entire family. And not only are they so kind as to prepare it, they’re also bringing it.”
And that sounds like a lovely gesture, but regrettably, it doesn’t mean turkey. Or ham.
Or lamb, chicken, pork, rabbit, goose, duck, or deer. Not at Christmas, and not if
my in-laws are preparing it.
Christmas dinner will be comprised entirely of seafood. It’s an Italian tradition
called “The Feast of the Seven Fishes.”
Don’t get me wrong. I don’t mind fish. But this dinner won’t include the kind you
might buy at a traditional supermarket like sea bass, filet of sole, cod, or salmon.
This dinner will consist of unidentifiable denizens of the deep, the kind bearing
tentacles, teeth, and other tools of torture; the type you’re apt to see in a Jules Verne movie.
Some are known for their ability to snap off an appendage, others for strangula-
tion. And one commonly recognized for its propensity for electrocution.
All that wouldn’t be much of a concern if the beasts didn’t retain a heartbeat.
They arrive in Aunt Anna’s surging suitcase, carefully packed in ice to ensure vitality.
How they get it all past security is an enduring mystery.
Only Aunt Anna and Uncle Vito can arrive with luggage capable of unpacking
itself. Upon carefully opening the suitcase, a wrestling match ensues. Weapons are employed. Mostly, they are comprised of kitchen knives, but also a screwdriver, a hacksaw, and a pair of pliers, the latter used to separate some sort of beast from its mammoth shell. Aunt Anna calls it “scungilli.” English translation: sea slug.
With the proper manipulation employing the above-mentioned instruments,
plus some added coaxing with a sledgehammer, the hapless sea slug finally surrenders its abode and tumbles to the table in a still-pulsating slimy heap. “Do you like scungilli?” Aunt Anna will ask. “Not a big fan of slime,” I will answer. “He’ll love it,” my wife will interject.
In fairness, the scungilli doesn’t put up much of a fight. Far more challenging fare
lies ahead. Armed adversaries fortified with teeth, tentacles, jaws and claws have yet to be vanquished, including the formidable “anguilla” (eel), an encounter on a par with taking a bath with a toaster. These contests require far greater valor than that skirmish with scungilli.
If all goes well, dinner will follow. Aunt Anna and Uncle Vito are worthy warriors,
so I have every confidence they will emerge victorious, save for a few unsightly battle scars. (Uncle Vito swears a missing digit was suffered in the war.)
I usually leave the house whenever they prepare dinner since I consider myself
a man of peace, one who detests violence of any sort, be it in combat or cooking.
But I will concede, you can’t expect to sit down for a nice Christmas dinner un-
less the entrees have been properly euthanized. In that respect, I’m thankful for their conquests.
Merry Christmas to all, and to all, buon appetito!
Contact humor columnist Irv Erdos at IrvErdos@aol.com.
Classic black is back
C OM M UN ITY
Something Wicked This Way Comes Fantastic wine meets rich history BY MAURICE DIMARINO
IF YOU HAVE READ ANY OF MY PREVIOUS ARTICLES, you would have noticed that I am taking an interest in San Diego local wines. I
have written and taught classes about our long history of winemaking
pre-prohibition. Each year I am seeing more and more small wineries pop up around the county. Many of these wineries are urban winer-
ies, meaning they rent out warehouse spaces and make wines from grapes bought from around San Diego and other regions in California. In Ocean Beach, a winery and tasting room featuring wines made
from Washington State grapes is opening. In Hillcrest, my good friends at Vinavanti are opening their winery and tasting room with locally grown grapes made with a natural approach. Everywhere I turn there is a new urban winery.
I am also seeing the more estate wineries opening. Estate wineries
are wineries that have vineyards, cellars and tasting rooms on site. In
16 | Escondido Magazine
Ramona, Milagro Farm is an estate winery going through some ownership changes and getting a face lift. I heard that they are bringing in
Hugo Acosta, the grandfather of Baja wine to Ramona to oversee their
winemaking. This is still hearsay, and not 100 percent confirmed, but if it is true, definitely keep an eye out! It would bring us back to the early
19th century when the borders were open and Mexico and San Diego shared grapes, wines and winemakers.
If you are a fan of the old Milagro Farm where Jim Hart made deli-
cious Sangiovese and Barbera, don’t fret. Jim has now bought the Jen-
kins Ranch Winery in Julian. Jim is Joe and Nancy Hart’s son, Joe being one of the first “real” winemakers in Temecula. Jim has an incredible understanding of our region and what should and should not grow here. I trust that Jim’s new winery will give us unique and interesting wines.
In a few years it will be a full-blown estate winery with event centers and extraordinary vineyards.
So what is this wicked thing that is coming? I use the word in the
sive land grant named Rancho Guejito. This Spanish land grant passed
Diego back on the California wine map. What is Rancho Guejito, you
owners of Rancho Guejito was Jose Maria Orozco, a peace and customs
best sense, the way that Ali G or UK b-boys would use it. In the most positive way. Rancho Guejito is wicked! Rancho Guejito should put San
ask? Rancho Guejito is a vineyard and winery. This year will be the first wine labeled Rancho Guejito Vineyards, so that means at this point it is an Urban winery produced at Vesper Vineyards. In a few years it will
be a full-blown estate winery with event centers and extraordinary vineyards.
Let’s go back in time so you can have an idea why this is so wicked.
In the late 1830s there was only one winery in California, the Alisio winery run by the godfather of California wine, Jean Louis Vigne. The Frenchman’s winery was in Los Angeles. A few years later, Asher Max-
cy started the second winery in California in Valley Center called the Vineyard Ranch. Asher was a rancher, with a reputation for being cruel
to the native Americans. That being said, he built a winery, post office and school on his 4500 acre property. Next door was another mas-
through several private ownerships and since the 1840s has grown to 20,000 acres encompassing the Vineyard Ranch. One of the first agent who fought in the biggest battle in California to keep Califor-
nia independent. In fact, I have a drink named after him at our new restaurant, Coasterra.
Today the 20,000 acres belong to Theo Coates who inherited it from
her father in 2004. Theo is a wine lover and has big dreams for the
last intact Spanish land grant of California. She has planted vineyards on the Rancho Guejito property along highway 78 on the way to the
San Diego Zoo Safari Park. Overseeing the vineyards and fruit groves is Al Stehly, owner of Stehleon Vineyards. The vineyards on the lower
property near the highway have produced fruit for a few years now. I feature a Stehleon Grenache Rose at Coasterra that has received rave
reviews. Al’s son-in-law, Chris Broomell, also makes a Grenache Rose from this vineyard for his Vesper Vineyards label. The Sangiovese com[ continued on page 18 ]
Winter 2015-2016 | 17
C OM M UN ITY
It’s Time To Make Your
Living Trust
Call Jackie Skay
For all your Estate & Trust Planning
ESTATE AND TRUST LAW PROFESSIONAL LAW CORPORATION
760-745-7576
100 East San Marcos Boulevard Suite 400 San Marcos, CA 92069 701 Palomar Airport Road Suite 300 Carlsbad CA 92011 jskay@estateandtrustlaw.com
www.estateandtrustlaw.com [ continued from page 17 ]
ADVERTISE IN OUR NEXT UPCOMING
REAL ESTATE I
S
S
U
E
ing from here has also been well received.
But what I am most excited about are the vineyards that Al planted at the top of
Rancho Guejito, some 1,200 feet in elevation. Carignan, Grenache Blanc, Vermentino and other Southern Rhone and Italian varieties live down the road from California’s second winery. Fruit from the “Vineyard Ranch Vineyard” was harvested
this year and I can’t wait to see the juice they produce. Even more exciting, Al has
received the okay to go higher and plant along the hillsides of the Rancho Guejito, we’re talking 4,000 feet. I suspect these vines will produce small concentrated ber-
ries driven by acid and will be the talk of California. Wait till the Randall Graham or Joel Peterson hear of this, they are going to go gaga goo goo. Wicked!
Being that I am in the restaurant business, I am excited to see wines grown in
Special Real Estate issue. Read more on page 25!
San Diego that match with food. But what really excites me is history and eating in
199
for as little as
$
history. What do I mean by that? Well, when they build the winery, on the lower
part of Rancho Guejito people are going to want to see the vineyards planted on the Vineyard Ranch. If you leave the tasting room, it will take 40 minutes to drive to the
vineyards. What Al has proposed is having helicopter rides from the winery to the Vineyard Ranch. Imagine arriving at the tasting room and booking a helicopter ride
to see the vineyards. You will hover over the adobe ruins of the old winery, land in a field with lights stringed among the vines, illuminating long tables set for an eight course meal. The greatest wine dinner ever! I can’t wait.
Request a media kit today!
760-745-2125
In the meantime, check out the wines being produced from those vineyards. San
Diego has a rich unknown wine history and I am excited to see it return. Something
wicked this way comes, so get ready San Diego, we are about to redraw the California wine map.
H E ALT H
The Finest Hotel in Escondido!
Free breakfast included. Great Tripadvisor reviews.
Healthy Choices Healthy food at Escondido High School BY CYNTHIA GONZALEZ
WHOLE-WHEAT BREAD, FRESH FRUITS AND VEGETABLES and healthy choices are promoted at Escondido High School (EHS) through our lunch program.
“The women in the cafeteria work very hard to produce good food for this school
and it’s much appreciated,” said Principal Rich Watkins.
Employees in the EHS cafeteria, along with other Student Nutrition Services staff
throughout the school district, are dedicated to making healthy and appealing food
• Recently renovated guestrooms & bathrooms • Heated Pool & Hot Tub • 1450 sq.ft. Meeting Room • Free WiFi Internet • 42” Flat Screen TVs - 75 channels / HBO & ESPN • Fridge & Micro in all rooms Complimentary deluxe continental breakfast • hot waffles • bagels • hard-boiled eggs • pastries & toast • fresh fruit & yogurt • and more!
for students. Outside, they are cooking the meat for hamburgers, while others are inside preparing sandwiches and salads.
“We follow exact guidelines given by our nutritionist who follows federal laws,”
said Student Nutrition Central Manager Marla Martin.
In 2006, California passed laws about what kind of food can be provided
throughout the school day. Calories are limited to 750-850; fat and sodium are also
limited, that is why the content of the vending machines has changed. All the soda and sugary drinks have been replaced with water and low calorie Gatorade. The employees of the lunchroom work with whole-wheat bread for sandwiches and burgers, while milk and chocolate milk is either low fat or nonfat.
EHS senior Fernanda Gomez has been eating lunch at school since freshman
year and has never felt a real difference between school food and food at home.
[ continued on page 20 ]
1700 Seven Oaks Road Escondido, California 92026
760.740.1700 800.752.1710
www.bwescondido.com I-15 at El Norte Parkway Exit
Each Best Western® branded hotel is independently owned and operated. ©Best Western International, Inc. All rights reserved.
[ continued from page 19 ]
“At home there is more to choose from and there is a larger variety,
but eating the food here isn’t a problem for me. It can be pretty appetizing after trying it a few times,” said Gomez.
According to California Department of Education, since the year
2002, schools all around the state have been working to promote healthy eating and giving students a wide variety of choices. Then in
2006, whole-wheat was introduced to the school campus and dairy products such as milk and chocolate milk were changed to low-fat or non-fat.
“We have been working with all these guidelines, some even before
they were introduced, like the whole-wheat and the kind of milk we give out, as well as the fruits and vegetables,” said Martin.
Changes have also come to food fairs, a common fundraising activ-
ity. The number of food sale opportunities has been reduced because
the school wants to promote healthy food, and fast food doesn’t fit the criteria.
“Food sales don’t promote healthy eating. It is a nice thing for the
students to help their clubs, but they could come to an end soon because of our food regulations,” said Martin.
Celebrating our 75th Anniversary 1940 - 2015
N
NORTH COUNTY INSURANCE
900 Canterbury Place Suite 310 Escondido, CA 92033 • P.O. Box 907 • Personal Insurance Coverage • Business Insurance Coverage • Life Insurance Coverage • Umbrella and/or Excess Liability Coverage
(760) 745-9511 northcountyinsurance.com
Special Announcement
W
e are pleased to announce that Joseph Giamanco, has joined North County Insurance as Vice President of Sales and Marketing effective September 1, 2015. Joseph has been an insurance agent in the San Diego area since 1999. He founded a Farmers Insurance Agency in 2002 and has been awarded Farmers prestigious Toppers and Blue Vase awards. His client focused approach to insurance has earned him San Diego Magazines 5 Star Insurance Agent rating for the past 5 years. Community service holds a high importance to Joseph. He spent 6 years as a member of the Rancho Bernardo Sunrise Rotary and was the Clubs Vocational Director for 4 years. He is a Rotary Paul Harris Fellow. Joseph has been instrumental in the creation of several local fund raisers that support low income families, special needs student programs and local animal rescue programs. Joseph is a San Diego area native. He and his wife Veronica, daughter Julia and son Joshua reside in Escondido.
IN SIDER
Animal Crackers San Diego Zoo Safari Park Diets BY HEATHER PETREK | PHOTOS BY BROOKE PETREK
HUMANS EAT A VARIETY OF FOODS. Some are good for us, and
others, not so much. Our diets also vary according to many factors like age, lifestyle, and health to name just a few. The animal care
team at the San Diego Zoo Safari Park diligently administers and
supervises the diets of over 2,600 animals, representing more than
300 different species. With so many mouths to feed to maintain each animal’s health and natural diet, the nutritionists rely on
a bill of fare from A to Z. Here are some dietary facts, presented alphabetically by species.
Armadillo
Armadillos are insectivores, or animals that eat insects. In their
natural habitat, along with insects, their diet also includes fruit, eggs,
just for the Rodrigues fruit bats at the park. The Rodrigues fruit bat
is a critically endangered species. Its name comes from its natural
home, Rodrigues Island in the Indian Ocean, approximately 300 miles east of Madagascar.
Camel
The desert can be a difficult place to find food, but at the Safari
Park, the camels are fed Bermuda and Sudan hay and herbivore
pellets. Camels have split upper lips, which make them experts at eating short grass, or thorny vegetation. Cheetah
In the wild plains of Africa, cheetahs consume meat like rabbits,
small animals, and carrion (dead animals). The armadillos at the San
porcupines, ostriches, some birds, and antelope. The San Diego Zoo
Bat
for carnivores. All the large cats at the park are given a whole, five
Diego Zoo Safari Park are fed mealworms, crickets, fruit, cooked root vegetables, and an insectivore pellet tailored especially for them.
Their juicy diet is made up of oranges, pears, grapes,
watermelons, nectar, bananas, and a supplemental nutrition pellet
Safari Park cheetahs’ diet consists of ground meat made especially to seven pound, femur bone on Mondays and Thursdays. Tuesdays are also special treat days at the park because the big cats get a beef shank bone or a rack of beef ribs.
[ continued on page 22 ]
Winter 2015-2016 | 21
IN SIDER
[ continued from page 21 ]
Condor Because they don’t eat every day naturally, the condors at the park
Giraffe Long tongues and prehensile (used like a hand) lips help the giraffes
are not fed every day. In the wild, condors scavenge for food that is
at the Safari Park reach the acacia leaves high in the trees. Sticky saliva
spleens. Their diet differs from day to day at the park, as well, in order
the acacia leaves they consume have a lot of water in them, the giraffes
already dead, feasting on large animal carcasses, and also some small
ones. The condors at the park are fed rabbits, rats, trout, and beef to mimic their natural routine of scavenging. Elephant
The Safari Park feeds its elephants lettuce, cucumbers, celery, hay,
acacia and herbivore pellets. They also drink between twenty and
protects the giraffes if they swallow thorns. Acacia trees are full of thorns. Their diet at the park also includes hay and carrots. Because
don’t have to drink as frequently. Water is always available to the park’s giraffes, and they can take in as much as 10 gallons every day. Lemur
To replicate what lemurs eat in the wild, the Safari Park feeds its
fifty gallons of water every day. Although the elephants at the park
lemurs fruits, vegetables, greens, and nutrition biscuits made for
elephants eat approximately 125 pounds of food daily, compared to
fun to look at.
don’t need to consume as many calories as those in the wild, the adult
male African elephants still need 70,000 calories each day. The park’s elephants in the wild that eat from 165 – 330 pounds. Fox
The bat-eared fox’s diet at the park is a meat-based commercial diet.
They also eat dog kibble, mice, mealworms, and crickets.
22 | Escondido Magazine
primates. The Lemur Walk at the park is a fantastic chance to get close
to these animals, which spend a lot of time sleeping but are undeniably Lion
Large bones three times a week, thawed rabbit, and sheep carcass
make up the lion’s diet at the park. They are also fed lean ground meat that is expertly prepared especially for carnivores.
AMOUNTS OF ANIMAL FOOD PER YEAR Apples - 780 cases / 31,200 lbs
Bananas - 420 cases / 16,800 lbs Carrots - 1,500 bags / 37,500 lbs Crickets - 12 million
Femur Bones - 20,600 lbs Fish, frozen - 60,000 lbs Hay - 3,600 bales
Lettuce - 2,080 cases / 41,448 heads Mealworms - 3,640 lbs Meat Diet - 35,000 lbs Mice - 288,000
Rabbits - 2,500 Rats - 5,000
Yams - 520 cases / 20,800 lbs Zoo Forage Food Budget = $1,500,000.00 Daily budget amount = $4,109.60 Daily amount per animal = $1.03
Lorikeet Chopped fruits and nectar keep the lorikeets happy at the Safari
Park, and when you visit, you can feed them yourself. Small cups of nectar are for sale. Buy one, enter the Lorikeet Landing exhibit, and let the lorikeets land and lap it up with their brush-like tongues. In their natural habitat, lorikeets eat flowers, nectar and pollen. Meerkat
At the Safari Park, the meerkats eat mealworms, crickets, cat kibble
The new Tiger Trail exhibit at the park is a fantastic way to observe these tremendous hunters.
White Rhino Because it has been recently discovered that phytoestrogens, which
and a formulated ground meat carnivore diet. They like to dig in the
are found in soy and alfalfa, may activate receptors that regulate
Pelican
also containing other nutrients that support reproduction. The goal is
ground to find their food, using their exceptional sense of smell to hunt in the different sections of their home territories each day.
Pelicans are fish eaters and are fed trout, smelt, mackerel, herring,
or sardines. There is more than one species of pelican at the Safari Park, and their diets depend on their species. Tiger
Carcasses, large bones and a specific carnivore diet are the food
items for the tigers. The new Tiger Trail exhibit at the park is a fantastic way to observe these tremendous hunters. Be sure to visit soon.
estrogen function, the nutritional services team at San Diego Zoo Global has developed a grass-based pellet low in phytoestrogens, and
to conserve the white rhino population. The southern white rhino is near threatened and the northern white rhino is critically endangered. Poaching is one of the leading causes of danger to the white rhino. Zebra
Their herbivore diet at the park consists of hay, alfalfa and carrots.
Because zebras spend so much time chewing that their teeth wear down, the teeth keep growing back as needed.
Winter 2015-2016 | 23
C OVER STOR Y
Minerals, Gemstones and Jewelry Gemstone Gallery on Grand Avenue blends nature’s beauty with art and design. BY WHITNEY BUTLER
IF DIAMONDS ARE A GIRL’S BEST FRIENDS, Gemstone Gallery has
a network of colorful companions (rubies, emeralds, sapphires)
most women would envy. From museum-quality mineral specimens to one-of-a-kind jewelry pieces, Gemstone Gallery on Grand Avenue shines a rainbow of naturally occurring beauty from its windows in the heart of Escondido’s thriving downtown.
Tim and Patti DeLise have been fascinated with gems and min-
erals for as long as they can remember. Tim’s brother, a geologist, helped spur the couple’s collection of loose stones and minerals, ultimately transforming intrigue into a wholesale business by 2005.
In May of this year, Patti and Tim transformed the space at 106
W Grand Avenue into a New York-style studio that showcases both Tim’s exceptionally rare mineral specimens and Patti’s collection of
fine jewelry. This blend of natural wonders with art and design has produced a unique experience that appeals to nearly every age and every curious shopper.
“We’ve been busy,” said Patti. “I think children are just as fasci-
nated with our rare specimens as serious collectors.”
“Rare” is most certainly the operative word. Take, for example,
the collection of mesolite procured from Poona, India. These seven translucent, feather-like crystal structures sit behind glass and are the only specimens of the original 14 remaining in the US.
From the jewelry case, a 30-carat tanzanite necklace is a breath[ continued on page 26 ]
24 | Escondido Magazine
...the only specimens of the original 14 remaining in the US.
Winter 2015-2016 | 25
C OVER STOR Y
[ continued from page 24 ]
taking piece to behold and will set you back about $90,000. But don’t worry; there is an array of prices available.
“We collect specimens and loose gemstones from all over the
world,” said Patti. “While we do have diamonds, we specialize in colored stones.”
Ask Patti which gem she likes best and she just laughs. “They’re
all so beautiful! Who wants to choose?”
In addition to selling mineral specimens and fine jewelry, Gem-
stone Gallery is also helping patrons realize their own artistic creations with onsite jeweler, Arturo Villarreal, a third generation craftsman.
“He can do just about anything,” she said. “We’re also very care-
ful when it comes to purchasing gems and jewelry—we take extra
steps to test for synthetic stones so our customers get the highest quality possible.”
Prior to opening the Gemstone Gallery, Patti and Tim developed
several successful businesses throughout San Diego, primarily in North County. They still operate a general contracting company, from an office also located in Escondido.
“We’ve just always been moving on to new projects,” she said. “I
think it’s a good thing.”
Now Escondido will benefit from the DeLise’s latest endeavor,
one that Patti hopes will build long lasting relationships.
Visit Gemstone Gallery Tuesday – Thursday from 10:00 a.m. to
6:00 p.m.; Friday 10:00 a.m. to 8:00 p.m.; and Saturday 11:00 a.m. to 7:00 p.m. Or call (760) 735-5700 for more information. See Gemstone Gallery’s ad on pages 4-5
26 | Escondido Magazine
“We collect specimens and loose gemstones from all over the world,� - Patti DeLise
Winter 2015-2016 | 27
C OM M UN ITY
Culinary Arts
A class-act program at Orange Glen High School BY AMANDA SAVARESE
DESPITE THE COLD, STAINLESS STEEL APPEARANCE, Orange Glen’s
together,” Nycole Pruett, 12, said.
dents. Built in 2012, the project was started to help teach students
kitchen, a chocolate room, Cuisinart mixers, and other professional
their skills at the end of the year. While the main project also included
sum of money given in 2006 by California State Proposition T for
state-of-the-art culinary kitchen is a home for many of its culinary stuhow to run and work in a restaurant, and then be able to demonstrate
renovations to the dance room, the band room, and added space for the drama program, the kitchen was the most significant renovation.
“I love culinary! It’s super fun and you get to be creative!! It’s an
art, and not just the cooking aspect. You get to put your personality on a plate. My take on culinary is it’s more than just food, it’s fun, and
a form of self expression. You get the opportunity to impress people
and I think that’s unique. I would consider our culinary room a home.
It’s an incredibly comforting room. Everyone is always willing to work
28 | Escondido Magazine
The new kitchen was equipped with six grills, a restaurant style
baking tools. All these new upgrades were made possible by a large
campus enhancement. These buildings were chosen so students who
participated in these programs would have improved classrooms and work areas. Students in the culinary class Baking and Pastries learn
how to meet industry standards and keep a clean work area, how to
use the professional equipment, and how to manipulate the equipment to make their desserts. These students have just finished a unit about baking cupcakes and ended with a cupcake war. The students
broke into teams and designed their cupcakes theme, made their own
recipes, and decorated based on the tips and tricks they learned in class. After they finished building their cupcakes, they were judged based on taste and presentation.
“[The cupcake wars] were very fun. I learned how to use fondant, how
to make it. I learned a lot. I can’t describe,” Rachelle Ramos, 10, said.
Culinary has also begun outsourcing to local restaurants. Students
now have the opportunity to go tour Vintana and Chick-fil-a and get a behind the scenes look on how these professional restaurants run.
Culinary teacher Laura Gardiner started this relationship with Vintana
after an internship that she completed this summer. Gardiner has been working at Orange Glen for four years and has started these programs
because she wants to expand. This possibility will encourage students who are thinking of pursuing a career in cooking and will give them an insight on what their jobs might be in the future. With all these new improvements, students get a real-life perspective of culinary arts.
“Well, I love the school and I love the students that go here. They
seem very grateful and gracious for everything you do for them, and we are trying to grow our culinary program,” Gardiner said.
DIN IN G
3rd Annual Dine Out Escondido January 24 – 30 BY HEATHER PETREK
JANUARY IS A BIG MONTH FOR RESTAURANTS – in Escondido
and create delicious new experiences,” said Katherine Zimmer,
exceptional dining after the holiday season. Because of its
Restaurant Week.
and throughout the state of California. California Restaurant Month was created in 2011 to give travelers a destination for
attractive venues for wine, craft beer and foods made from
the freshest ingredients by some of the most talented chefs, California is the perfect location for a celebration of restaurants. In partnership with California Restaurant Month, our own
Visit Escondido is hosting the 3rd annual Dine Out Escondido!
restaurant week from January 24 – 30. Escondido is the only
city in north San Diego County to take part in the program. “With over twenty local eateries offering diverse specials, our
restaurant week gives everyone a chance to visit their favorites
30 | Escondido Magazine
Tourism and Marketing Administrator for the City of Escondido. And the timing is perfect, immediately following San Diego
“We love participating in Dine out Escondido! restaurant
week,” said Ray Alto, Jr. of Jalapeño Grill & Cantina. “…we sold
over 100 orders of our Steak and Shrimp Dinner Special and welcomed a lot of new customers.”
Dine Out Escondido! is sure to be a hit again this year, so plan
on taking part in this remarkable culinary experience.
See www.DineInCA.com for information on participating restaurants statewide, and www.VisitEscondido.com for additional details on our local program.
S P EC IAL DIN IN G SEC TION
Escondido Dining Destinations
2016
DINING DESTINATIONS
HERE IN NORTH COUNTY, we have an abundance of choices when it
comes to dining out or ordering in. Whether it’s a romantic dinner or a casual lunch, the options are endless. To be a top dining destination
or delivery service in our fantastic city takes great dishes, amazing service and a unique flair. This quarter we’ve narrowed down some of the must-try flavors for your taste buds. So here are a few selections you have to add to your dining list!
[ continued on page 32 ]
Winter 2015-2016 | 31
S P E C IAL DIN IN G SEC TION [ continued from page 31 ]
kennedyskarne.com
B
Kennedy’s Karne
Sunny Side Kitchen
High quality meats
Handcrafted Deliciousness
(760) 746-4622
sunnysidekitchen.com
(760) 294-4450
(including habanero, chipotle and burgundy pepper), USDA
S
made in house, fresh produce, great beer prices, you name it! The
aioli. The savory, homemade Meatloaf panini has a dedicated fol-
race yourselves Carne-vores, Kennedy’s Karne - home of the award winning carne asada and high quality meats - is opening
in San Diego in the next few months. For now, you can still get your fix at our 1760 East Valley Parkway location in Escondido.
Kennedy’s carries carne asada marinated in amazing flavors
Certified Angus meats, Grass Fed/Grass Finish meats.
You’ll also find homemade tortillas, 40 different kinds of salsas
perfect one stop shopping. We also offer catering for events and parties, call us for any occasion!
unny Side Kitchen is one of Downtown Escondido’s newest restaurants, a casual, friendly eatery specializing in breakfast
and lunch panini sandwiches, homemade soups, fresh salads, craft coffee and tea, and bite-sized, fresh-baked cookies.
Guests enjoy the simplicity of the menu, highlighted by made-
from-scratch ingredients. Best-sellers include “The Works” breakfast panini, served all day, and the Tuscan Chicken panini, made
with house-roasted, hand-shredded chicken and roasted tomato lowing. Everyone has a favorite in the cookie case, including Lemon, Magic, Delicious and Chocolate Delight. Don’t forget the lemonade, made the old-fashioned way, one at a time.
Charlie’s Classic Cooking
Cocina Del Charro Service with a smile
Dinners to Go charliesclassiccooking.com
S
(760) 442-5252
cocinadelcharro.com
(760) 745-1382
at half the price of similar fine dining restaurant meals. Our Weekly
M
$10.00 for delivery.
about anything and at any time of day. We at Cocina Del Charro
ay goodbye to planning, shopping, chopping, cooking and cleaning!
Charlie’s Classic Cooking makes following a healthy lifestyle
simple, without all the fuss and bother. Our delicious meal plans
take the hassle out of preparing healthy meals for the whole family,
Family Meal Plan service includes 4 hearty servings of each of the four entrées on the menu for the week. The cost is $170.00, plus
Single Meal, Dinner for 2, Light & Healthy, & Holiday Meals are
also available. Special Dietary requests can be accommodated. 32 | Escondido Magazine
erry Christmas from everyone at Cocina Del Charro! Cocina
Del Charro has been an institution here in Escondido for the
past 37 years. Our success has been contingent on serving a quality consistent product and service with a smile and can-do attitude.
Our Escondido location has flexibility to host a party of 25 people,
and can accommodate up to 200 people. With modern amenities like
drop down screens and wireless microphones, our banquet rooms can be used for a myriad of events. Don’t forget that we can do just thank you for your patronage and wish you a Happy New Year!
S P EC IAL DIN IN G SEC TION
The Grand Tea Room
Coeur de Cuisine
Full service tea room and gift shop thegrandtearoom.com
13th annual Gourmet Gala
(760) 233-9500
coeurdecuisine.com
T
beautiful friendship than with the warmest and most intimate of
T
daughter and tea room chef Leola Floyd welcome you to The Grand Tea Room.
event reception with honorees, Dr. Doug and Margaret Moir. Proceeds benefit charities supported by the Escondido Rotary Foundation.
he Grand Tea Room is a full service tea room and gift shop
located in the historical downtown district of Escondido. It is
elegant, cozy and filled with ambiance, the perfect setting for a party or a nice relaxing afternoon treat with friends and family.
What a better way to celebrate the warmth and intimacy of
celebrations – afternoon tea. Proprietress Louisa Magoon and her
he 13th Annual Coeur de Cuisine will be an evening “Gourmet Gala” featuring signature cuisine from leading local restaurants
paired with wine from San Diego wineries and spirits from craft breweries and distilleries.
This upscale black tie social event of the mid-winter season includes
free valet parking, 40 cuisines, wine tastings and spirits, music and silent auction. Sponsors and reserved seating guests will enjoy a pre-
Join us Sunday, February 28th from 5 p.m. to 8 p.m., with a special
Pre-Event Sponsor Reception from 4 p.m. to 5 p.m. at the CA Center for the Arts. Get your tickets now at CoeurDeCuisine.com.
Joe’s Italian Cuisine
Intertwined Bistro
Marie Callender’s
J & M’s
joesitaliandinner.com (760) 489-6835
mariecallenders.com/ (760) 741-3636
intertwinedescondido.com (760) 432-9839
jandmsrestaurant.com (760) 745-3730
Winter 2015-2016 | 33
F OOD
Behind the Scenes
Charlie’s Classic Cooking is serving up food and education BY LISA ROSE
THERE’S SOMETHING COOKING behind the scenes in Escondido. Tucked away in a
1,200-square-foot commercial kitchen in the industrial sector of the city is Charlie’s
Classic Cooking, a weekly, gourmet meal
delivery service, catering company and education center. Chef Charlie Heineke,
“I’m not making diet food, I’m making healthy, nutritious meals...” -Chef Charlie Heineke
a thirty-five-year veteran of the cooking trade and owner of the company, divides his time between the three.
nights a week for $170, delivered. Most of his meals are in the 400-450 calorie range, and lower in fat and calories than typical restaurant fare.
“I’m not making diet food, I’m making
healthy, nutritious meals,” he explained.
“You want to save your calories for dessert.”
Creating food in large volumes is sec-
ond nature for Heineke, having previously
Each week, people throughout North County receive his local-
worked for hotels and a hospital. He sources food from local farms,
people say they don’t like having to go shopping and thinking about
it hasn’t been picked a month before it ripens and shipped halfway
ly-sourced, nutritionally-balanced, gourmet meals on their doorstep.
“People are busy and working long hours,” said Heineke. “A lot of
what they’re having for dinner. So this is like having a personal chef, but it’s not expensive. Dinner is done for you. It’s already there.”
Charlie’s Classic Cooking offers a dinner-for-four package, four
34 | Escondido Magazine
primarily farmer’s markets, selecting produce that is in-season.
“Produce that is local and in-season just tastes better because
around the world,” said Heineke. “When you see produce on sale in a store, it’s usually because it’s in season.”
In his cooking classes, Heineke educates his students in the impor-
January 24th-30th 2016
Savor the diverse culinary flavors of Escondido! Take advantage of this fantastic opportunity to dine at your favorite eateries and create delicious new experiences! Go to VisitEscondido.com for participating restaurants and specials!
tance of quality ingredients and classic, foundational techniques. At any given time, groups of up to thirty
people sharpen their culinary skills -- from monthly
kids’ cooking clubs to classes such as Basic Cooking from Zero to Betty Crocker and Oktoberfest German Cooking.
“People like to come to a big industrial kitchen be-
cause it’s kind of neat to play in,” he said. “Kids especially love to play with the food and the equipment. And
because it’s a fun experience, they like to cook more at home and learn more. It’s my personal belief that when kids learn to cook, they eat better.”
A self-described people person, Heineke is in his ele-
ment when he’s dishing with people about food. When
catering events, he is often invited to mingle with the guests or even sit at the head of the table. He prefers [ continued on page 36 ]
October [ continued from page 43 ]
Delfina Cuero Mountain Series San Diego Archaeology Center Saturday, October 24 Join the San Diego Archaeology Center for a field trip to many of the sites Florence Connolly Shipek discusses in her novel, “Delfina Cuero.” (760) 291-0370, sandiegoarchaeology.org,
99
$
Advertise your next event!
FOR ONLY
On Going
November
Zombie Food Truck Festival Grape Day Park Saturday, October 24, 1-7pm [ continued from page 45 ] Featuring eight delicious gourmet food trucks – several with zombie specials! The festival will also have an arts’ n crafts marketplace, live music, zombie makeup tent, and a kids’ zone. zombiefoodtruckfest.com
Escondido Shines Day Multiple Parks and Areas around the City Saturday, November 14, 9-11am City-wide clean-up and park improvement project sponsored by the County and other civic organizations like Rotary etc. escondidoshines.org
Stone Pour It Black Stone Brewing World Bistro & Gardens Sunday, October 18, 10am–2pm
Stone Brewing Co.’s Escondido annual fall beer
There are no Superheroes: Just Us. My Journey with Malala University Student Union Ballroom, CSUSM Monday, November 16, 7pm Recently named one of Time magazine’s 30 Under 30 World Changers, and one of Forbes’ 30 Under 30 Social Entrepreneurs, Shiza Shahid was a college sophomore when she first met Malala Yousafzai. Hear the inspiring journey of Shiza Shahid, co-founder and CEO of the Malala Fund. malala.org/#malala
festival features a stunning array of stouts, porters, black IPAs and more. stonebrewing.com/calendar Shaping Sound
California Center for the Arts, Escondido Thursday, October 22, 7:30pm
Shaping Sound is an electrifying mash-up of
dance styles and musical genres brought to life by a company of contemporary dancers who
rose to fame on “So You Think You Can Dance” and “Dancing With The Stars.”
(800) 988-4253, Artcenter.org
Fall Harvest Festival & Boutique Farm Stand West
Saturday & Sunday, October 24 & 25, 10am-5pm Local arts, crafts, bakers, jams & jellies, seam-
MOMIX: Alchemia California Center for the Arts, Escondido Saturday, October 24, 7:30pm MOMIX, the exceptionally inventive company of dancer-illusionists, will present Alchemia, a riveting multimedia spectacle exploring themes of invention, beauty, sensuality, and humor. (800) 988-4253, Artcenter.org
stress and more will have their goods for sale.
There will be an afternoon BBQ lunch available,
Del Norte High School Performing Arts Center Fall Family Festival November 13-21, Times Vary San Diego Children’s Discovery Museum Presented by Escondido’s Broadway Theatre Sunday, October 25, 9:30am-4:30pm Arts Academy, the Academy Award-winning filmmusic comes Pumpkin carving & decorating, live byto life in this romantic and beloved take on the classic fairytale. Hullabaloo, street fair & food vendors, costume btaakids.org exchange, petting zoo, & educational workshops. (760) 233-7755, sdcdm.org
free hay rides, and you-pick Pumpkin Patch. Free admission.
Sikes “Spooktacular” Sikes Adobe Farmstead Sunday, October 25, 11am-2pm 1880s farmhouse fun with lots of activities celebrating the fall season and Halloween. Costumes are encouraged. Closed shoes recommended, due to our rustic setting. (858) 674-2275, sdrp.org
(760) 738-9014, thefarmstandwest.com Archaeology Day
San Diego Children’s Discovery Museum Saturday, October 24
The SD Children’s Discovery Museum and the
SD Archaeological Center are collaborating on an exciting STEAM archaeology program for children, ages 5 and up.
(760) 233-7755, sdcdm.org
44 | Escondido Magazine
37th Annual Trout Derby Dixon Lake Brass Roots Trio Friday, Saturday, Sunday, November 13-15 California Center for the Arts, Escondido Bring the entire family to Dixon Lake for this Sunday, October 25, 2pm fun-filled, 3-day event that offers anglers of all An extraordinary trio (French horn, agestrumpet, many ways to win great prizes, including and piano) that produces symphonic sounds the Kiddy Pond. and a heart-warming program that will839-4680, stir (760) escondido.org your emotions. (800) 988-4253, artcenter.org Disney’s Beauty and The Beast Jr.
Recycled Materials Runway Event Escondido Arts Partnership Municipal Gallery Saturday, October 24, 5:30pm Edgy Eco-decadent fashions are constructed using re-purposed materials. This exciting evening combines visual arts, and installations inspired by the re-using of objects destined for landfills.
Scary Stories (And Our Society): With Natalie Kate Wilson University Student Union Ballroom, CSUSM Thursday, October 29, 7pm Zombies, vampires, ghosts, witches and werewolves have long prowled the pages of fiction and haunted our screens. This discussion will reveal horror as an expressly political genre infused with underlying social commentary. nataliewilsonphd.wordpress.com/#natalie
1st Annual Escondido Tamale Festival Grape Day Park Saturday, November 14, 10:30am-4:30pm Tamale contests with celebrity judges, including local chef Claudia Sandoval from MasterChef Season 6. Craft beer/wine gardens, 2-stages, kids’ zone, vendors, Chihuahua fashion show, cultural exhibits, the best of Escondido’s Hispanic & Latino cultures. EscondidoTamaleFestival.org “Adult Student Art Show” EAA Artists Gallery Reception: Saturday, November 14, 5-8pm Exhibit: November 3 – 28, 11am-4pm A special show inviting artists of all ages and all mediums who take classes an opportunity to exhibit their artwork in the Artists Gallery. Show is free to the general public. (760) 489-0338, escondidoartists.org
Art Riot Escondido Arts Partnership Municipal Gallery Reception: Saturday, November 14, 5:30-8pm Exhibit: November 13 – December 5 Art has the power to set the mood and historical vision of political and social movements. ART RIOT shows how artists create change or represent movements. (760) 480-4101, escondidoarts.org
Free Talk: Native Landscape Myths KPBS Kids Workshop – Curious Georgeand Legends San Diego Children’s Museum Elfin Forest Interpretive Center Saturday, November 14, 10am-noon Thursday, November 19, 6-7:15pm Speaker Explore colors and shapes through the end of a Greg Rubin will be challenging much of in the conventional wisdom surrounding native kaleidoscope. Make your own kaleidoscope plants with lots of photographic examples. this hands-on workshop. (760) 471-9354, escondidocreek.org (760) 233-7755, sdcdm.org
Events
ALL WEEK
Neave Trio, Intimate Classics California Center for the Arts, Escondido Sunday, November 22, 3pm This award-winning trio is comprised of violinist Anna Williams, cellist Mikhail Veselov, and pianist Toni James. They are hailed by critics and considered to be one of the finest emerging chamber ensembles. (800) 988-4253, Artcenter.org “Santa’s Coming” Arts ‘n Crafts Fair Bates Nut Farm Friday – Sunday, November 27 – 29, 9am-4pm Arts ‘n Craft Fair on Thanksgiving weekend. Live music, food and kids’ attractions make this a fun weekend in the country for the whole family. (760) 749-3333, batesnutfarm.biz
musical! The ghosts of stars of the silver screen come to bring Christmas cheer to a lovelorn
Walk With Animal Tracker in Elfin Forest Elfin Forest Interpretive Center First Sunday of the month. Mike Gibbs, a former tracker for the San Diego Sheriff’s Department, leads a leisurely 2-3 hour, free, guided walk.
MONDAYS
Art Class Experience! Stephen Fishwick’s Fine Art Collection Every 1st & 3rd Monday, 5:30-7:30pm Join us for an exciting opportunity to create your own masterpiece! Our Artists will lead you through a one of a kind instruction with a focus on individuality and creativity. Experience art like you never have before! (619) 326-8081, stephenfishwick.com First Wednesdays First Wednesday of the month starting in September, 4pm & 7pm at the California Center for the Arts, Escondido. Reset your mind and refresh your soul with a harmonious mid-week break, delivered in the form of a free community concert! (800) 988-4253, artcenter.org
flags and when to step in and help their dog out
First Aid for Dogs and Cats San Diego couple. A comedy of errors ensues and roHumane Society, Escondido Campus mance blossoms. Sunday, November 15, 1-5pm (760) 746-6669, patioplayhouse.org Class includes suggested treatments for choking or breathing difficulties, possible S. Escondido Blvd Walking Tour Meet at NE corner of S. Escondido Blvd & 5th Ave. broken bones, shock, poisoning or snakebites, carsickness or temperature illnesses, and Saturday, more. November 21, 10am Explore hidden gems along the residential street, sdhumane.org
SUNDAYS
WEDNESDAYS
PET Topic: What’s My Dog Saying
Lecture-Preserving Your Family Keepsakes at the Dog Park Escondido History Center, Depot San Diego Humane Society, Escondido Campus Saturday, November 14, 10am Thursday, November 19, 6:30-8pm Learn how to properly store your family phoThis presentation will help teach dog owners tos, papers and heirlooms. watching off-leash play how to recognize red Prints on Wood: Group Show of a risky situation. sdhumane.org Distinction Gallery / ArtHatch Reception: Saturday, November 14, 6-10pm “Tinseltown Christmas” A New Musical Exhibit: 11/14 – 12/5, 11am-6pm Patio Group Exhibition featuring the art of “Prints onPlayhouse November 20 – December 20, Times Vary Wood” featured artists. The San Diego premiere of a new holiday (760) 781-5779, distinctionart.com
Daley Ranch Guided Hikes With trails for beginning to advanced, exploring Daley Ranch on foot is family-friendly. Go to visitescondido.com for the monthly naturalist-guided hikes schedule.
Stone and Glass Heats up for the Holidays Stone and Glass Studio Gallery Saturday, November 28, 1-6pm Enjoy Glass Blowing demonstrations and light refreshments. Shop for hand blown one of kind holiday decor and gifts. Get first choice of the ever favorite Mystery Gifts all wrapped and ready for giving. stoneandglass.com
Welk Illusions with Anthony Hernandez Welk Resorts Theatre Every Wednesday, 7pm Be astounded and amazed like never before at Welk Illusions. It’s a magical night of interaction, illusions and fun for the whole family! (888) 802-7469, welkresorts.com/san-diego Wine Flight Wednesdays Intertwined Bistro & Wine Bar All Day Wednesdays Buy one of our flights and receive 50% off select appetizers (760) 432-9839, intertwinedescondido.com
commercial district, and transit corridor. Free. (760) 743-8207, escondidohistory.org
46 | Escondido Magazine
Request information today!
760-745-2125
[ continued on page 49 ]
[ continued from page 35 ]
smaller-scale events of under 100 people.
“I do a lot of birthdays, anniversaries, home-based weddings, Girl
Scout meetings and events at Del Lago Academy in Escondido,” said Heineke. “I cooked a Thanksgiving dinner the week before the holiday for forty-five teachers. And I’ve cooked for their junior dinner-dance.”
Heineke has an ongoing relationship with Del Lago Academy. Last
year, he mentored a junior from the high school for seven weeks, guiding her through the process of owning a food business. She learned
how to create a menu, cook the recipes, photograph the meals and
market the business. Going forward, Heineke will expand the program to a group of Del Lago students.
Next up for Heineke is developing a cooking program for adults,
aged 18-24, formerly in the foster care system.
“I’ll teach them how to cook and take care of themselves. We’ll focus
on low-cost cooking because they don’t have a lot of money. I enjoy people and enjoy the process,” he added. “When you look at Maslow’s
Hierarchy of Needs, I feel like I’m sort of at the top, at fulfillment. I am definitely at the mentoring stage of my career. And it feels good.”
C OM M UN ITY
Open Monday-Friday 6:30am-6:00pm
Full and Half Day Programs
Affordable Rates!
Our ABC’s
Academic Excellence Bible Teaching Christian Character Award-Winning
“Learn-To-Read” Program
Discounts Available for Military, Teachers and City Employees
Mike’s BBQ
More than just a delicious place to eat
Schedule your tour today! please call
Angie Winkler Preschool Director
760-746-5030
BY MARIE WALDRON
WE ALL LIKE TO EAT, and if you’re like me, you like to eat a little too much. When eating also happens to benefit the community at large, overindulgence can easily be rationalized. Mike’s BBQ, which opened in Escondido in 2011, has become a
50% Off Registration
when you mention this ad
community landmark because of its delicious food, along with the owners’ strong sense of community involvement.
Mike’s menu includes a wide range of delicious BBQ dishes, including pulled
pork, baby back ribs, chicken wings, a variety of salads, burgers, nachos, onion rings and fries, as well as an extensive beer list. But Mike’s BBQ is far more than just a delicious place to eat. Over the past four years, Owner Steve Olson and the entire Olson family have become widely known throughout Escondido for their
support of local community efforts. Mike’s is named after the Olson’s nephew Mike
Schneider who passed away at age sixteen as the restaurant was being developed.
The Olson’s strive every day to honor his memory and provide a valuable service [ continued on page 38 ]
777 W Felicita Ave Escondido, 92025 760/746-5030
(Formerly CRC Preschool)
infusionchurch.tv/preschool
[ continued from page 37 ]
and product to their community at the same time! Their commitment
can be summed up in their philosophy: Provide excellent food and ser-
vices to our guests while continuing to be an important part of our community.
These community efforts have included benefit drives for the Es-
condido Fire Department, Rady Children’s Hospital, the Escondido
Explorer Program, which provides opportunities for young people to prepare for law enforcement careers, Operation America Cares, which sends personal supplies to our military stationed overseas, and the Es-
condido Police Athletic League. In January, Mike’s initiated the “Bones 4 Homes” program. Bones sell on site at 3 for $1.00 with all proceeds going to the Escondido Chapter of the Humane Society.
Commitment to quality food products, strong community involve-
ment and outreach, are hallmarks of the Olson Family and Mike’s BBQ, my Business of the Month for September, 2015.
Photo Caption: Left to right - Mike’s BBQ owners Jackie and Steve Olson, with daughters Lauren and Alexis
The paint + sip studio that connects individuals with their ‘you-nique’ creative abilities in a fun workshop environment. To sign up for classes and see our studio hours, please visit:
www.spiritivity.com
102 West Grand Avenue • Escondido, California 92025
760.294.7555
HEALTH
Ingenious Diet Brainfood benefits students’ scores BY HANNAH KEITH
EATING A WELL-BALANCED DIET can be just as important a study
days. A few snacks that have been proven to help focus and memory
foods are a good choice for everyone to include in their daily diet, they
Most nuts, especially walnuts, almonds, and pistachios, are high in pro-
tool as a textbook, especially if practiced over time. While healthy
are particularly beneficial to the growing teen brain. The brain is put
under massive amounts of stress during its developing adolescent years; teens often don’t get enough sleep, are constantly studying and testing, and are not feeding their brains the correct nutrients to help
them develop and learn. Although it is often overlooked, the right diet is an important study tool.
Many foods full of nutrients have been proven to improve brain
function and memory retention, making them very helpful for big test
while studying are assorted nuts, dark chocolate, and whole grains. tein and loaded with healthy fats. These nuts provide the brain with
oxygen, which increases mental alertness and ability to retain information, perfect for studying. Dark chocolate, and the darker the better,
is a great study snack because its low dose of caffeine helps to keep
sleepy students awake through hours of reading, and also increases blood flow to the brain, therefore increasing alertness and clarity.
While the studying part is important for better test scores, eating
the right breakfast is of the utmost importance. Starting the day with a [ continued on page 40 ]
HEALTH
Flavonoid-packed blueberries... protect the brain from oxidative stress and reduce the effects of brain diseases like Alzheimer’s and dementia...
[ continued from page 39 ]
meal including protein, fruit and whole grains will do wonders for the
skills and learning capacity. Cruciferous vegetables, like spinach and
energy and brainpower, the whole grains increase oxygen and blood
key to sharpening the brain and slowing the mental decline caused by
brain. This breakfast can easily be achieved with whole grain toast, an
egg, fruit like blueberries and a glass of o.j. The protein will provide flow to the brain, therefore greatly increasing focus and acuity, and the
fruit’s natural sugars will give the energy boost needed without the caffeine crash later in the day.
Even when not preparing for midterms or cramming for a unit test,
people should always be looking out to feed their brain for proper growth and health.
Flavonoid-packed blueberries are sometimes referred to as “brain-
berries” for good reason; a study on rats showed that blueberries help
protect the brain from oxidative stress and reduce the effects of brain diseases like Alzheimer’s and dementia, while greatly boosting motor
other leafy-green veggies, also contain high levels of flavonoids and
carotenoids. Spinach is not only Popeye’s key to his muscles, but also age by 40 percent (if a certain serving is consumed every day- roughly three servings per day).
Another nutrient high on the list of importance is Omega-3 fatty ac-
ids, which are found in high levels in deep water fatty fish like salmon
and sardines. Studies show that children who have a higher intake of Omega-3s while growing tend to have higher IQs, because Omega-3s are believed to help brain functions by creating new communications centers in neurons. Consuming large amounts of these brain-building
nutrients while the brain is still developing, particularly in teenage years, greatly affects the outcome of the brain later in life for the better.
IN SIDER
Dinner at the White House Food facts and favorites from our former presidents BY HEATHER PETREK
MENUS AT THE WHITE HOUSE have invariably changed throughout
and shellbacks that he would purchase in large quantities. Though his
George Washington (no political affiliation) 1789 – 1797
flected what was available at the time, namely what the land provided
the years of our nation’s history. Here are some choice tidbits, food facts, and favorites of some of our former presidents.
Although the chopping down the cherry tree story has been proven
to be mostly myth, biographers confirm that President Washington did enjoy cherries. Fondness for other fruits, nuts and especially fish ac-
companied his preference for simple meals in lieu of extravagant ones. His Mount Vernon home consisted of farms, orchards, and animal pro-
cessing facilities where bacon, ham, and other meats were preserved. He didn’t eat dessert often, but had a great taste for nuts, like hazelnuts
eating habits were simple, Washington liked to offer food generously to his guests. The meals served during Washington’s presidency re– game, fowl, meat, fruits and vegetables, and fish straight from the
rivers of the Atlantic. Menus at Washington’s table were augmented with English foods such as puddings, trifles, and wine.
Thomas Jefferson (Democratic-Republican) 1801 – 1809
President Jefferson loved elaborate Parisian fare... bouilli, daubes,
ragouts, gateaux, soufflés, ices, sauces, and wine cookery. The reason he gave for his passion for French cooking was that the meats were [ continued on page 42 ]
Winter 2015-2016 | 41
IN SIDER
[ continued from page 41 ]
much more tender. A lover of fresh vegetables, Jefferson kept a meticulous chart, based on seasonal availability, of the vegetables offered
at the local market. He ate lightly and favored vegetables over meats.
He was especially fond of olives, figs, mulberries, crabs, shad, oysters, partridge, venison, pineapple, and light wines. Jefferson’s favorite wine was Madeira, but he also enjoyed cider and malt drinks. He was an authority on pastries, cakes, and other French delicacies, but was especially a renowned expert when it came to wine.
Andrew Jackson (Democrat) 1829 – 1837
President Jackson liked leg of lamb and lamb chops seasoned with
rosemary. Other foods he enjoyed were “Leather Britches” (green beans cooked with water and bacon), braised wild duck and wild goose, fried apple pies, fried ham, and ham gravy.
William Henry Harrison (Whig Party) March, 1841 – April 1841 Due to contracting pneumonia brought on by a cold he caught during
his inaugural address, William Henry Harrison died of his illness only
one month after he took office. Although his time in the White House was short, biographers report that Harrison enjoyed food and partic-
ipated in what was served. He liked to do his own grocery shopping. As was the custom of the time, politicians tried to persuade potential
voters with food and drink. During the campaign of 1840, Harrison’s lieutenants wined and dined the populace with feasts of cornbread,
Here are a few of the recipes Jackson fed his guests: Daniel Webster’s Punch • Lemon, sugar, green tea, brandy, claret, champagne, bananas, orange pineapples, cherries and strawberries • One cup would do the trick.
Old Hickory Nut Soup • Hickory nuts • Hot water • Sugar • Pound with a mortar and pestle to make a paste, add water, strain.
cheese, and hard cider. Gradually, the feasts became more elaborate.
Burgoo was the perfect election dish, because it was easy to cater the amount to the size of the crowd. While Harrison campaigned for the
presidency, alcoholic cider was abundant, and he became known as the Hard Cider Candidate.
James Buchanan (Democrat) 1857 – 1861
James Buchanan liked to give extravagant dinners and receptions,
and often paid for them himself. His love of entertaining outweighed the nuisance of having to foot the bill. When the Prince of Wales vis-
ited Washington, the first visit to America by an heir-apparent to the British throne, the event was regarded as worthy of two dinner par-
ties, with copious amounts of food, desserts, and drinks. On March 4, 1857, Buchanan’s inaugural ball, five thousand guests attended a feast
that consisted of eight rounds of beef, seventy-five hams, sixty saddles
of mutton, four saddles of venison, four hundred gallons of oysters, five quarts of jellies, twelve hundred quarts of ice cream in assorted flavors, and a lavish variety of pates. The wine bill was $3,000. To top
off the evening, a four-foot high pyramid of cake was served, decorated with flags bearing the insignias of each state in the Union.
Abraham Lincoln (Republican) 1861 – 1865
According to some historical accounts, President Lincoln was in-
different to food. He ate to live, and enjoyed his meals, but gave little
thought to what type of food he ate. He was not critical of his diet,
42 | Escondido Magazine
William Henry Harrison’s Election Dish Kentucky Burgoo • 6 squirrels • 6 birds • 1 ½ gallons water • 1 teacup of pearl barley • 1 quart tomatoes • 1 quart corn • 1 quart oysters • 1 pint sweet cream • ¼ lb. butter • 2 T. flour • Season to taste • Boil the squirrels and birds in the water till tender and remove all the bones. Add barley and vegetables and cook slowly for one hour. Ten minutes before serving, add the oysters and cream with butter and flour rubbed together. Season and serve hot.
but was a hearty eater, and liked apples and hot coffee. Growing up,
Lincoln’s diet consisted of foods found on the frontier. Cornmeal was a staple, along with wild game that was served because it was easy to
come by and economical. One of Lincoln’s favorite foods was honey, which he considered a delicacy.
Theodore Roosevelt (Republican) 1901 – 1909
President Roosevelt gave much input with regard to how his food
was prepared. His eggs had to be hard-boiled. Medium or soft would
not do. Large amounts of rolls needed to be homemade, and coffee had to flow. Teddy Roosevelt is said to have enjoyed great volumes of cofRoosevelt’s 42nd birthday dinner - October 27, 1900 • First Course: Bluepoint Oysters • Second Course: Green Turtle Soup, Clear Celery Olives Sweet Sherry • Third Course: Timbale of Peanut Ham • Fourth Course: Crab Flake la Newberg • Fifth Course: Fillet of Beef, Dickinson Green Peas Fresh Mushrooms sous Cloche (under glass) • Sixth Course: Quail & Bread Sauce Salad Roman Punch • Dessert Cakes Confectionary Biscuit Tortoni • Coffee, Appropriate Wines with each Course
fee. On occasion he would eat a lot, one account says “a whole chick-
en and four large glasses of milk.” Dinner with his family was usually served in three courses. He enjoyed game of various kinds, had a fondness for chicken, and liked it fried and soaked with white gravy. Roos-
evelt also liked steak, and had an undeniable sweet tooth. He took his coffee with seven lumps of sugar. A distinct passion of his was exotic tea, as he liked alcohol a lot less. When he dined informally, generally only a single wine was served.
Green Turtle Soup
Dwight Eisenhower (Republican) 1953 – 1961 President Eisenhower was an enthusiastic cook. His mother had in-
stilled in him from a young age that boys should be proficient in life skills, and taught Dwight and his brothers how to cook, sew, and clean President Eisenhower’s Honorary Dinner Recipe - 1956 Green Turtle Soup • Drain turtle blood and divide into four parts and put the whole in boiling water for three minutes. • Lift the pieces from the boiling water and remove the skin, wash and lay in clean water with mixed vegetables, bay leaves, thyme, a little garlic, lemon skin, parsley, and season with salt and pepper. • Cook from two and a half to three hours. Strain and cut the turtle meat, place in a pot covered with sherry. Put turtle broth into a clean pot; add chopped beef, fresh mixed vegetables, whites of eggs, bay leaves, garlic, cloves, parsley; season with salt and pepper and cook this again for three hours. • Strain and put into broth. Keep the whole hot. • For more spice add wine, thyme, rosemary, bay leaves, coriander, sage, basil, black and white pepper.
house. Here is a recipe President Eisenhower included in a dinner
given in honor of the prime minister of Canada and the president of Mexico in April 1956.
Lyndon B. Johnson (Democrat) 1963 – 1969
The Johnson administration was noted for barbecues. The first fam-
ily to carry out a cookout at the White House, President Johnson and
his staff built a reputation for the quality of the food that was served more than the quantity of events they hosted. President Johnson liked soft-textured meat dishes like stroganoff, lamb hash, chop suey, and
seafood Creole. He was especially fond of seafood. One of his favorite
vegetables was spinach, and he had a fondness for veggies that were prepared peculiarly. For instance, he liked his salad chopped so finely
that he’d need a spoon to pick it up. President Johnson ate quickly, so he appreciated dishes that he could devour in little time and get back
to work. He loved tapioca pudding served cold without any topping, and other desserts, as long as they were sweet.
Winter 2015-2016 | 43
TR IVIA
Where Did That Come From? Origins of Everyday Sayings about Food BY HEATHER PETREK
The Best Thing Since Sliced Bread That’s right. There was a time in history when sliced bread really was
the best thing, because in 1928 there was finally a machine that did the
slicing for us. In the 1930s bread was cut, bagged, and sold to grateful
consumers. Wonder Bread may be due the credit for the saying, possibly having used it in one of their ads back in the good old days. Spill the Beans
In ancient Greece, spilling a jar of beans was an act of taking a vote.
White beans represented a yes, while black meant no. Spilling the beans in our modern vernacular means to disclose something held secret. Voting was, and still is, a private issue.
Butter (someone) Up
When the ancient Indians wanted favor from the powers they wor-
shipped, they would take aim at statues of their deities by throwing
small butter balls (ghee) at them. Going back a little further in history,
44 | Escondido Magazine
there’s a New Year’s tradition in Tibet involving sculpting items from butter. This was believed to usher in peace and happiness. So, the next time you decide to butter up the person you’re seeking favor with, stick with the words, not sticks of the actual shortening. The Big Cheese
To say someone is the big cheese is to say he is important or worthy
of praise, or the top dog, the best. “Cheese” has its orgin from the Persian word “chiz,” which means “thing.”
Bring Home the Bacon
We think the phrase was hatched as far back as 1104 in Dunmow,
England, where a married couple impressed the Prior of Little Dunmow with their fidelity, and as a prize he awarded them a side of ba-
con. Since the 17th century, bacon was a term for one’s body, and the “body” was then extended to one’s income and livelihood. Much later, in 1906, a boxing match made the phrase even more famous. Joe
...feeding bananas to the monkeys usually induced raucous celebration, joy, and elated or wild merriment.
Gans fought and won the world lightweight championship against Ol-
iver Nelson after his mother told him to “bring home the bacon.” The phrase was printed in the New York Times and now it’s here to stay. Go Bananas
A phrase most likely originating from animal keepers in the zoo,
feeding bananas to the monkeys usually induced raucous celebration, joy, and elated or wild merriment.
Chew the Fat
A few possible explanations of this phrase’s origin are: the Inuit
habit of munching on the blubber of a whale during idle time, or the
In a Nutshell Roman scholar, Pliny, wrote a story in 77AD in which a philosopher
sees a copy of “The Iliad” by Homer written on a piece of paper tiny
enough to fit inside a walnut. The saying is used to signal to someone that you are about to convey a lot of information concisely. Use Your Noodle
Possibly because noodles resemble brains somewhat, the phrase
was coined to mean to use your head, or think about something. Take with a Grain of Salt
In the 17th century, an antidote for poison read: “take 2 dried wal-
way soldiers would bite open their ammunition (before the invention
nuts, 2 figs and 20 leaves of rue. Pound them together and add a grain
soldiers would “chew the fat.” Some accounts say sailors would gnaw
a grain of salt, it means to be skeptical as to prevent inaccuracies that
of metallic cartridges) that was contained in cloth soaked in animal
fat. Reducing stress or passing time was another of the reasons the on salt pork when rations became scarce.
Cool as a Cucumber
of salt. Take the mixture on an empty stomach to guard against all poisons for the day.” When we advise someone to take information with could negatively impact, or poison, us.
It’s not just a hip thing to say. The inside temperature of a cucumber
is actually twenty degrees cooler than the outside. This one is legit.
Winter 2015-2016 | 45
C OM M UN ITY
The Past Moves
Roynon Museum of Paleontology finds a new home in Escondido BY GINA MCGALLIARD
KIDS HAVE ALWAYS LOVED DINOSAURS. WHY? “Everyone – every human on this Earth – they want to know where
we came from,” says Keith Roynon, who owns the Roynon Museum of Earth Science & Paleontology. “They want to know what the life looked
like on Earth millions upon millions of years ago. Everyone wonders about that. Young people, they love dinosaurs. It’s part of that mysterious need to know about the past. And I have been interested in knowing about the past since I was a little boy.”
The Roynon Museum of Earth Science & Paleontology has expand-
ed and moved to a new location in downtown Escondido at 457 East
Grand Avenue. Originally, the museum, set up as a 501 (c) 3 nonprofit, was formed in 2000 and run out of a large two-room converted garage
space in Roynon’s Escondido residence. However, given that his collection, which contains more than ten thousand pieces and is valued
at $5 million, was crammed into approximately two thousand square
feet of space, it was high time he found new digs (pun intended). And if the past is any indication, the expansion should only increase the
museum’s appeal: during the 2014-2015 school year they hosted more than 140 school field trips.
“I’ve been collecting fossils since I was six or seven years old, a lot
of years,” said Roynon, who gets his specimens, both real and replica,
from places as diverse as South Dakota, Arizona, Colorado, Mongolia,
China, and Russia. “So this collection represents about seventy years of collecting.” There’s even a full-size Tyrannosaurus Rex head replica, whose nickname is Stan.
46 | Escondido Magazine
[ continued on page 48 ]
The Roynon Museum of Earth Science & Paleontology houses stunning dinosaur bones that allow us to peer into the past.
Winter 2015-2016 | 47
[ continued from page 46 ]
Roynon used to dig for fossils himself,
“all the way from Montana down to Mexi-
co,” he said. He doesn’t anymore primarily because the museum takes up his time
and many sites have become illegal for
digging, having been taken over by agen-
“...you’re going to see saber-toothed cats [and] you’re going to see wooly mammoth skulls”
cies such as the Bureau of Land Manage-
-Keith Roynon
ment and the Department of the Interior.
But he still continues to collect fossils by
visiting rock, mineral and fossil shows around the United States.
The museum contains fossils dating from the Precambrian to the
Pleistocene eras. “So you’re going to see saber-toothed cats [and] you’re
going to see wooly mammoth skulls,” said Roynon. He also noted that his fish fossil wall seems to be particularly popular, with many speci-
mens coming from massive lakes that existed 55 million years ago in
Roynon is looking to expand his audi-
ence as well. While the old museum was
specifically for schoolchildren and scouts, the new location is open to the public in
addition to being a field trip destination for young students. It includes a gift shop and 600 square foot interactive workshop where children can assemble rock
and mineral kits. Birthday party packages are available, and once-a-month “Dino
Dig” events are held for children ages 6 to 12. Each month will focus
on a different animal, such as a Tyrannosaurus Rex, Triceratops, or Mammoth. The museum even offers natural life-oriented art classes for both children and adults with Linda Luisi, muralist and fine art instructor.
“We will forever be indebted to those who volunteered to help the
current-day Wyoming. In addition to learning about dinosaurs, attend-
museum relocate,” Roynon said. “Patio Playhouse volunteers, friends
er, the Native American artifacts from his and his wife’s private collec-
for helping us move forward and keep the museum alive.”
ees can also learn about geology and earth science, as tours cover topics
such as mass extinctions, changing climates and plate tectonics. Howevtion that were on display at the old location are not at the new one, as Roynon wanted the focus to be on paleontology, not anthropology. 48 | Escondido Magazine
of the museum, volunteers who painted, the electrician and everyone else who spent hours helping with this large undertaking. Thank you
For more information, visit www.roynonmuseum.org. Donations
are much appreciated and are tax-deductible.
Upcoming Events
See visitescondido.com for a complete listing of events.
8th Annual New Year’s Guided Hike Daley Ranch January 1, 2016 8:00 am daleyranch.org
Wood, A Furniture Show VII Escondido Arts Partnership Municipal Gallery Saturday, January 9, 5:30pm – 8:00pm This exhibition with the San Diego Fine Woodworkers Association will showcase some of the very best furniture makers and marquetry artisans in Southern California. FREE 760 480-4101, escondidoarts.org
Vida Guitar Quartet California Center for the Arts, Escondido Sunday, January 10, 2:00pm Vida Guitar Quartet is an ensemble that leaves their audience spell-bound. “There is only one word for it: magic” (Acoustic/Gramophone) (800) 988-4253, Artcenter.org Dinner Theater Tea The Grand Tea Room January 14 - 17, 2016 “The Importance of Being Earnest” by Oscar Wilde will be the first of our Dinner Theater Tea series. The dinner includes a 5 course high tea. (760) 233-9500, thegrandtearoom.com
1st & 4th Wednesdays City Council Meetings 201 North Broadway 4:30pm
“Panache” Art Auctions Showcase Escondido Arts Partnership Municipal Gallery Preview Reception Saturday, March 12, 5:30pm – 8:00pm Panache 2016 is the most important event on EAP’s busy calendar of exhibits, educational programs and special activities benefiting residents and visitors. Tickets are $45. (760) 480-4101, escondidoarts.org 1st Saturdays Seniors Dance Night Park Avenue Community Center 7:00pm – 9:00pm (760) 839-4688
Tuesdays Farmers Market Downtown Escondido 2:30pm – 7:00pm Grand Avenue between Kalmia and Juniper 1st Wednesdays Free Concert at The Center 4:00pm – 7:00pm artcenter.org
Fridays Cruisin’ Grand Starting April 1, 2016 5:00pm – 9:00pm
2nd Saturdays Queen Califia’s Magical Circle Open Kit Carson Park 10:00am – 2:00pm 2nd Saturdays Art Walk! 5:00pm – 9:00pm (760) 480-4101
Sundays North San Diego Farmers Market 12655 Sunset Drive 10:30am – 3:30pm State of the City Address Wednesday, February 24, 2016 escondido.org Grand Avenue Festival Sunday, May 15, 2016 9:00am – 5:00pm
Winter 2015-2016 | 49
BUSIN ESS DIR EC TORY
JANUARY 8 - FEBRUARY 6, 2016
WOOD
Directory
A FURNITURE SHOW VII Curated by Brian Murphy Murphy’s Fine Woodworking
Artists Reception Saturday January 9, 5:30 - 8:00pm
Featured Artists Paul Appelquist Bill Bardick William Bardick Jerry Beaudry Del Cover Lee Covill Russ Filbeck Reuben Foat Brian Jackson Stig Lundberg David Marr
Amal McNew Brian Murphy Nouveau Designs David Ortega Louis Plante Aaron Radelow Dennis Schlentz Paul Schurch Bob Stevenson Craig Thibodeau Richard Ugoretz
The Escondido Arts Partnership Municipal Gallery will present their seventh exhibition highlighting works created in wood, sponsored by Murphy’s Fine Woodworking. Enjoy beautiful contemporary furniture, art furniture, traditional furniture, veneering and marquetry furniture in this one-of-a-kind stunning exhibition.
Aelott Air Conditioning........................................................... 36 American Furniture Design................................................... 50 Best Western................................................................................ 19 Charlie’s Classic Cooking........................................................ 32 Cocina del Charro....................................................................... 32 Coeur de Cuisine......................................................................... 33 Constance Larsen Attorney................................................... 08 Elizabeth Hospice...................................................................... 03 Escondido Chamber of Commerce..................................... 07 Escondido Charter School...................................................... 02 Escondido Visitors Center...................................................... 35 Estate and Trust Law –Jackie Skay..................................... 18 Gemstone Gallery......................................................................4-5
Habitat for Humanity............................................................... 51 Infusion Christian Preschool................................................. 37 Intertwined................................................................................... 33 J & M’s Restaurant..................................................................... 33 Joe’s Italian Dining..................................................................... 33 Judson Real Estate..................................................................... 52 Kennedy’s Karne........................................................................ 32 Marie Callender’s....................................................................... 33 Mathnasium................................................................................. 15 Milo Johnson Autobody........................................................... 08 New Day Solar............................................................................. 13 North County Insurance.......................................................... 20 Pacific Standard Insurance.................................................... 29 SD Children’s Discovery Museum....................................... 13 Spiritivity....................................................................................... 38
For more information call or visit:
(760) 480-4101 escondidoarts.org
Stephen’s Custom Jewelry...................................................... 15 Sunny Side Kitchen.................................................................... 32 The Grand Tea Room................................................................ 33
Winter 2015-2016 | 51
JUDSON REAL ESTATE Service That Exceeds Expectations!
Lynn Judson The only name you need to know for real estate in Escondido! Andrew Bridges 858-705-0930
Andy Judson 760-604-9895
Arleen Lively 760-594-1355
Residential Cindy Cochran 760-845-1261
JoAnn Case Rady 760-884-6943
Land
Matt DeWitt 760-801-5363
Commercial Industrial
Jim Bordeaux 760-207-4435
Kaye Atkins 760-500-0882
James Visser 760-484-3159
Steven Shedd 760-390-2595
Priscilla Bozarth 760-594-1040
Karen Braaten Arizona Office 602-803-2033
Carol Pauley Office Manager 760-741-9895
Jane Lively Office Assistant 760-741-9895
Property Management
760.741.9895 JudsonRealEstate.net
DAVE WALLING NMLS #61333
(760) 480-1890 x13402 • Cell (760) 803-5500 • Fax (760) 480-1884