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TEAM ASHLEY HICKSON
MIKE TODD SMITH
Born and raised in New Jersey, Ashley Hickson had made yearly visits to her family in sunny Southern California, quickly realizing that there wasn’t anywhere else she would rather live. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping create LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine. For advertising, marketing, accounting, and to ﬁnd out where Erik is, call LOCALE Magazine and Ashley will answer all of your questions.
A writer transformed by the beatnik’s before her, Kristal Docter headed West after earning a degree in Creative Writing from Southwest Minnesota State University. Her career has been driven by diversiﬁcation as a newspaper editor-in-chief, copy editor, corporate advertising professional, blogger, stylist, nonproﬁt marketing maven and brand contributor to a venture capital ﬁrm. Throughout her cultured journey, Kristal continued asserting an appetite for all things linguistic, and has become an inﬂuential voice at LOCALE as their foodie and now Editor in Chief. A vocab vixen and grammar guru, Kristal is an eternal book whore, live music lover, casual culinary artist, conch diver, and will always be a farm-girl at heart.
Mike is a California local to the fullest. Growing up his time was split between being raised in Laguna Beach with his Mother and spending weekends with his Father in Del Mar. By living in both the OC and SD, Mike acquired an early love for beach living. Attending the University of Arizona, Mike made a living by starting an event production company while getting his degree. He took this knowledge with him after he graduated and moved back to Laguna to pursue multiple careers. After working in real estate, Mike ended up partnering with two good friends to open ECCO Restaurant in Costa Mesa. From there, he moved to Palm Desert and started another company with his family, LUXE Electric Cars. After three years in the desert, LOCALE called and Mike answered. When not on the streets spreading the LOCALE love, you can ﬁnd him surﬁng in Cardiff or out on the town with friends.
MAN O’ WAR
tri·fect·a /tr ’fekt / Noun 1. A bet in which the person betting forecasts the ﬁrst three ﬁnishers in a race in the correct order. How can I pick between our ﬁrst three San Diego issues of LOCALE? Which issue is my favorite? Usually, it is the issue we’ve just ﬁnished. In this issue, we covered my favorite food (tacos), and we shot our fashion shoot at Del Mar Thoroughbred Club, referencing my favorite day (Opening Day). But the ﬁrst issue was so fun...so new. It was a breakthrough (for us) as an absolute dark horse. Our second issue would be even harder to relegate to middle child syndrome since it has been viewed 25,000 times online in the past few months. Maybe we should let you decide. Maybe we shouldn’t care which one we like better. My hope is that this issue serves its intended duty of uncovering local culture, exposing amazing people and places, and foremost, encourages you to get out and explore this wonderful city of San Diego. Boxed trifecta anyone?
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AMY HOOD, JENNIFER HOOD AND JULIE MACK BOYCE CITATION , WAR ADMIRAL, AFFIRMED
Amy, Jen and Julie are the graphic designers that make up Hoodzpah Art + Graphics. The three mildly tortured creatives based out of Newport Beach, CA revel in sending messages through brazen, bold, unapologetic graphics and art. Amy is a tiny blonde who loves a good laugh, great tattoos, Kobe Bryant and only the best rock n’ roll. Jen is the other half of the Hood twin duo and enjoys reading smelling an issue of Esquire on the beach, attempting to hustle pool to no avail, or singing a pitchy rendition of Blondie’s “Heart of Glass” at the local karaoke bar. Julie is a tall nerdy drink of water with a rubber face and a knack for knitting. For more on Hoodzpah, visit them online at www.wegothoodzpah.com.
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M E N S H A I R C A R E P R O D U C T A VA I L A B L E I N P R O F E S S I O N A L S A L O N S & B A R B E R S H O P S
NANCY VILLERE PHOTO EDITOR Nancy Villere has been a professional photographer for 18 years. Her passion for photography lies in the discovery of another human being. Her clients’ energy and excitement gives her energy, making their images a cocreation. She is currently uncovering her purpose as a photographer through her studio work at Crush Photo Studios. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and self-conﬁdence women experience after their sessions. www.crushphotostudios. com
Erin Rose Blacque Belair is a writer living happily in Newport Beach. She received a Bachelor of Arts in English with a Creative Writing emphasis from the University of California, and has since spent her time traveling the world, reading endlessly and writing constantly. You can catch all of her works in progress at www. roseblacque.com. She loves iced tea and her black cat Belladonna.
ERIN ROSE BELAIR LIFESTYLE EDITOR 10 |
Britt Hackmann is the co-founder of Nubry.com, fashion and style blog that creates editorials, lookbooks, and social media advertising campaigns for brands. Britt is born and raised in Florida and Ohio and started her career in Boston, specializing in marketing and retail analytics. She has a BS in Entrepreneurship and an MBA from Babson College. Come ﬁnd her this summer at the SD Polo ﬁeld! @nubry
SARA ESCALANTE Ruled by the moon, Sara Escalante is a Sagittarian who wears jewelry like armor and walks with blind optimism in shoes that are way too tall. She loves words because they are not elitist. Ultimately, words are just letters, and there are only 26 of those, and elitism generally occurs after a much higher number – a fact in which she takes great comfort.
HOLLY CLINARD FASHION EDITOR Known around OC as Holly in Heels, Holly Clinard is smitten with shoes and addicted to style! Holly has earned the enviable reputation as a leading shoe blogger with her own blog, hollyinheels.com. When she’s not sorting through her ﬂoor-toceiling heel closet, she’s sipping coffee, traveling the world, and listening to 90s music (sometimes all at once). Follow @ hollyinheels on Twitter!
ED HALEY Ed Haley currently writes for Screenpicks.com, doing entertainment and ﬁlm reviews and has been on the Hollywood ﬁlm critic circuit for several years. A native of California residing in Orange County for most of his adult life, Ed ﬁnds satisfaction in moonlighting as an unsuccessful writer while also co-owning a small real estate investment ﬁrm.
GRETCHEN HACKMANN Gretchen Hackmann is the co-founder of Nubry.com, fashion and style blog that creates editorials, lookbooks, and social media advertising campaigns for brands. Gretchen has called the east and west coast her home for the last decade during which she launched several fashion and tech startups. She has a BS in Entrepreneurship and Marketing from Babson College and a PhD in style. Her favorite fashion trend to date is “the claw.” @nubry
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NATALIE FITZGERALD After dedicating her twenties to teaching high school English, Natalie retired from the classroom to pursue her dream of becoming a writer. She is currently a regular contributor for Exquisite Weddings Magazine and The Bride Suite, where she
creates weekly posts on everything from wedding inspiration and planning tips to fashion trends. You might also ﬁnd this Mrs. and Mama at the park with her son, whipping up healthy meals in her kitchen or drinking and dining at the hottest San Diego locales. @_natalieﬁtz and www.thebridesuite.com
SOPHIE MAE Sophie Mae is a Fashion and Event Stylist based in Orange County, California. She specializes in wardrobe and event styling. Her clients range from business professionals who are simply too busy to shop to those who just want to revamp their wardrobe. Sophie offers several personal shopping and styling services to suit every lifestyle and budget. www. sophiemaestyle.com and @sophiemaestyle
MEGHAN MEREDITH Meghan Meredith is a Southern California native. She is a freelance writer and photographer who has worked with The Chopra Center for WellBeing shooting for the Oprah Winfrey Network. Her work has been seen in FINE magazine, Pilates Today and IDEA Health and Fitness. She also participates in storytelling projects involving creative writing, photography and ﬁlm. www. meghanmeredith.com
DOMINIQUE “NIKKI” ROCKER Dominique “Nikki” Rocker has resided in Orange County her entire life. Nikki loves concerts and live entertainment, which she puts into action as the Show Coordinator for the Entertainment and Tourism Club at California State University, Fullerton. Nikki is a city girl, avid reader, and cineﬁle who aspires to be Almost Famous. Her favorite things include tattoos, Harry Potter and the smell of beach bonﬁre in her hair.
RENEE ROGERS Renee Rogers is a Fashion Designer for her California inspired outerwear line, 16th Colony. She also runs the site Hanger Shortage where she proﬁles other great up and coming designers and artists. Thanks to an obscene amount of caffeine consumption, Renee also ﬁnds time to produce video lookbooks for fashion brands. If you have some time to kill, check out what she’s up to at hangershortage.com
MICHELLE SLIEFF Michelle Slieff is a local. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, probably because it’s more available than the
Hungarian cuisine she grew up on. Michelle has been in the restaurant industry her whole life. She’s combined her two passions of food and writing and is a freelance foodie. If she’s not at the table next to you in your favorite restaurant, then she’s out cycling in the city or hiking in the forest.
JENAVIEVE BELAIR LIFESTYLE PHOTOGRAPHER Jenavieve Blair is a curlyheaded lady that ﬁnds herself in a constant state of creation. She is a lifestyle and wedding photographer that possesses the ability to see the beauty in everything. www.jenavievebelair.com
STYLE BY F.E.A. Francisco, Eddie and Alex Barragan are three freelance fashion stylists from Orange County who collectively form Style by F.E.A. Working as a team, the Barragan brothers give clients the unique experience of having three creative minds working as one. Apart from being fascinated by all things fashion, the brothers have a genuine interest in helping others look and feel their best. www.stylebyfea.com
David Christian is a San Diego-based photographer. With an emphasis in portrait, landscape and architectural photography, David’s work encompasses a variety of subjects and techniques. Initially earning a Bachelor’s Degree in Fine Art from San Diego State University, David eventually traded in his paintbrush and canvas for a camera and lens. David draws inspiration from the connections that are made and found through his lens. www.davidchristianstudio. com
JEFF FARSAI Jeff Farsai specializes in editorial, celebrity, fashion, sports and wedding photography. After earning his B.F.A. in photography and visual communication, he quickly dove into the commercial world of photography. Since then, Jeff has photographed countless celebs, musicians and gold medal athletes all over the world. He recently started writing and directing music videos; and is also working on a feature ﬁlm, projected to be out in 2014. www. jefffarsaiphotography.com
ANDREW ABAJIAN Andrew Abajian is a West Coast based editorial, ﬁne art wedding and lifestyle photographer and director. With a passion for editorial and romance, Andrew translates simplistic beauty into his work. Using natural light and daily surroundings to capture moments, you’ll ﬁnd that when working with him, any opportunity can become a piece of art. www.andrewabajian.com
ADAM GENTRY Adam is a SouthernCalifornia native, a photographer and an entrepreneur. He is passionate about proﬁ ling interesting people whether they are a break-through artist, a ﬂ edgling stylist or simply someone with a compelling story to tell. www.gentryimages.com
LOVINLIFE MULTIMEDIA LovinLife Multimedia is your world travelling, commercial resource for professional photography, video productions and graphic design. Our work has been published by brands including CASIO, G-Shock, The Associated Press, Oakley, Microsoft, CBS, Fuel TV, Transworld and Nylon Fashion Magazine. Director/ Producer/Cameraman Antonio Pullano has created content in over ﬁve countries. For lifestyle and editorial photography, product and service videos and unparalleled event coverage - choose www.lovinlife.ca
TRICIA METEER Tricia Meteer specializes in ﬁne art and wedding
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photography. She lives on a horse farm in San Diego. Her ﬁne art work can also be seen in her apparel company, Cowgirls for a Cause where a portion of all proceeds go back to horse and dog rescues in San Diego, CA. Tricia Meteer is also the exclusive wedding photographer for Stylish Details.com. www.equinoxphoto.net
NIKKI THORNTON Eyes like a shutter. Mind like a lens. Whether it’s on a rooftop in Manhattan, a runway in Tokyo or a living room in Laguna Beach, Nikki Thornton lives by the credo that every photo should convey mood, energy and emotion. As principal of Nikki Monroe Photography and with 11 years of experience, Nikki lives to capture the essence of life on camera. She believes photography is a universal way for us all to connect. www. nikkimonroephotography. com
DHRUMIL DESAI Dhrumil Desai is a fashion and beauty photographer who focuses on creating sophisticated, elegant photos. His images highlight the fashion but also develop a relationship between the viewer and the photo by having a strong character present. He created a series of photographs taken from the window seat of an airplane, which won him an award in the Fine Arts category in the 2nd National Photo Awards held by the Government of India’s Ministry of Information and Broadcasting. www.dhrumildesai.me
MATT DOHENY Matt Doheny strives for visual excellence and creativity through the lens in which he sees the world. His journey has taken him to many places. With a lifelong passion for music (he has been playing guitar for as long has he has been shooting photos), Matt Doheny says, “Music and photography are like my two hands, always with me and on my mind.”
LAUREN PAWELL WEB MANAGEMENT & IT Lauren Pawell is the founder of Bixa Media, a digital marketing agency focused on developing an effective online presence for local companies. She helps clients grow their businesses and implements revenue-generating online platforms. Lauren has a diverse background: an OC native who has lived and worked abroad in Spain, England, France and Belgium. When not creating groundbreaking marketing plans and awesome websites, she can be found traveling, dancing or attempting to learn a new language. www.bixamedia.com
RICK RAMIREZ When racks run out, Rick runs in.
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My Perfect Day.
“I don’t eat pop-tarts. I eat breakfast at R-Gang Eatery.” -E
1. Wake upp early. Out of bed like a pop-tart. 2. My OC Fiat is clean and smells like vanilla. BEEP BEEP.
3. Drive to Mission Hills for a Crack Head Chai Latte 4. 5. 6. 7.
at Meshuggah Shac k
Utilize this extra energy to hike Torrey Pines. Pick up girlfriend. I let her sleep in. .. . Z Z Z Z #SMART Get our heads and bodies aligned with restorative yoga at y Pop into Whole Foods for 2 SUJA Fuel, cold-pressed juices. A
8. Time for grinds. Pull into Burger Lounge for a grassfed “Lamb Burger”
9. What time is it? Hopefully 5 somewhere. Time for a Coors Light with a view at Jake’s Del Mar. “2 Please.”
10. Catch a homerun ball while sitting in the new “Jack” deck at thee t game at Petco. Give the ball to the closest little kid. 11. Bub’s at the Ballpark for A. The “Archie” Chicken Sammich for me. B. Jimmy’s Classic Caesar for my girlfriend. 13. Massage at The Catamaran Spa. 14. A frozen “Tipsy Palmer” at 15. Cherry Shaved Icee
Adult A Cocktail at Gaigin
12. Drive to Sycuan Casino, hit the jackpot.
HIT THE GONG!
16. Keep the night going with the biggest Rockstar suite at The Andaz #BOOM #KingSizeBunkBeds By:Erik Hale
PALATES WILL BE PIQUED.
Introducing Avant, a forward idea in dining. Arriving Late June 2013 AVANT ventures forward with bright new ﬂavors, fresh from the sea, farm and garden. Pair your favorite dishes, cheeses and charcuterie with our house-made mustard on tap. Savor cocktails, wines and craft beers uniquely created with an artisan’s touch. It’s lively and sophisticated with a dash of daring. AVANT, come and experience what tomorrow tastes like.
Sign up for AVANT exclusives. www.avantrestaurant.com Rancho Bernardo Inn | 17550 Bernardo Oaks Dr., San Diego, CA 92128 | 858.675.8550
SUM-MORE 2013 ISSUE
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SHOP EXPERT: FASHIONFLUENCER San Diego’s Most Stylish Strut Their Stuff
OMMM AWAY FROM HOME The Pearl In Laguna Can Shorten Your To-Do List
LOCALE LOOKS Be It A Night At The Cinema, Clubbin’ It Up Downtown Or “DoubleDowning” Inside The Casino: Dress To Impress With These Local(E) Looks
OPPORTUNITY À LA CARTE Garﬁeld High School Foundation Changes The Future For High-Risk Students
NATIVE KNOWLEDGE By Locals, For Locals
TOPLESS Our Favorite Restaurants Shine With Their Tops Down
TOO MUCH OF A GOOD THING The Brains Behind So Cal’s Bacon Burger Phenomenon Says “No Way”
PANORAMA Our Nightlife Edition In San Diego
VS. FISH TACOS Culinary Throwdown: Go Fish!
STARTING FROM SCRATCH Amaya La Jolla Helps Us Divide And Conquer Their Favorite Dish
THAT’S WHAT SHE SAID: THE GLAMOROUS LIFE The Ladies Of Nubry Take On San Diego
PHOTO FINISH Coming Down The Stretch At Del Mar In Clothes That Turn Heads And Lenses
DRINK EXPERT: JAKE PESCATELLO Finding Common Ground At The Top Of His Bucket List
WHAT A CUTE COUPLE We Bring “Matchmaking” To A Whole New Level With Cool Cocktails And Light Fare
GEAR GUIDE: SPF-30 Summer Products That Are Fun
HOME EXPERT: REBECCA ROBESON Talking With An Interior Designer Who Thrives Outside The Box
SETTING THE TABLE Field Of Dreams
SU CASA: RETRO FITTED You Only Live Twice: The Art Of Innovative Redesign
FIRST TIMER’S GUIDE: FROM BOTTOM TO TOP Five Exercises We s And Think You Will Too
DO EXPERT: DJ MICHAEL HALLORAN Decades Of Dominance
For more on culture, entertainment, food, style and design in San Diego, visit us online at www.LocaleMagazine.com
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LOCALE MAGAZINE ph: 949-436-8910 | fax: 949-682-4807 email@example.com COVER:
Photographer: Nancy Villere of Crush Photo Studios Model: Tiffany Borland Hair & Make Up: Noel Sweeney of Hey Saylor Cosmetics Stylists: Style by f.e.a Location: Del Mar Thoroughbred Club, 2260 Jimmy Durante Blvd, Del Mar, CA 92014, www.dmtc.com Clothing Provided by: Ted Baker, www.tedbaker-london.com Rolex Watches Provided by: Royal Maui Jewelers, www.royalmauijewelers.com Jewelry Provided by: Charles Koll, www.charleskoll.com
PHOTO FINISH (FASHION SPREAD):
Photographer: Nancy Villere of Crush Photo Studios Models (in order of appearance, Left to Right): Joshua Coveleski Agency: Refresh Talent Agency Website: www.refreshtalent.com Leila Thomas Agency: No Ties Management Website: www.notiesmanagement.com Alex Svensson Agency: Refresh Talent Agency Website: www.refreshtalent.com Katelyn Byrd Agency: No Ties Management Website: www.notiesmanagement.com Westin Chandon Agency: No Ties Management Website: www.notiesmanagement.com Tiffany Borland Jessica Harbour Agency: ZARZAR MODELS Website: www.zarzarmodels.com
Location: Del Mar Thoroughbred Club, 2260 Jimmy Durante Blvd, Del Mar, CA 92014, www.dmtc.com Clothing Provided by: Tommy HilďŹ ger, www.tommyhilďŹ ger.com Rolex Watches Provided by: Royal Maui Jewelers, www.royalmauijewelers.com Jewelry Provided by: Charles Koll, www.charleskoll.com
Photographer: Antonio Pullano of LovinLife Multimedia Stylist: Style by f.e.a Locations: Cinepolis La Costa, East Village Tavern & Bowl, Double Deuce, The American Comedy Co., Sycuan Casino Clothing Provided By: HIS, Cedros Soles, My Sisterâ€™s Closet, & UNIV Models listed in order from left to right. Movie Night Forest Fischer Dylan Stallard Agency: Refresh Talent Agency Website: www.refreshtalent.com Donâ€™t Strike Out! Amanda Pacheco Taryn Mcgrath Agency: ZARZAR MODELS Website: www.zarzarmodels.com Gone Country Ashlyn Coray Agency: ZARZAR MODELS Website: www.zarzarmodels.com Kate Lamothe Brenton Johnson Agency: Refresh Talent Agency Website: www.refreshtalent.com Eat, Drink & Be Funny Kate Lamothe
Joshua Nicks Agency: Refresh Talent Agency Website: www.refreshtalent.com
Daniel Hagen Agency: Refresh Talent Agency Website: www.refreshtalent.com
Caitlin Calhoun Agency: Refresh Talent Agency Website: www.refreshtalent.com
Hair & Make Up: Noel Sweeney of Hey Saylor Cosmetics Stylists: Style by f.e.a
Get Lucky Ashley Abate Linzie Bedell Thank you to ZARZAR Modeling Agency and Refresh Talent Agency for providing the models in Locale Looks.
COVER MODEL: TIFFANY BORLAND Tiffany Borland is a native to Southern California. With her love for fashion and documenting, she started her blog www. Tuolomee.com when she was only 18. Her influential blog has become a fashion bookmark, displaying her daily musings, personal style and fashion favorites. She has collaborated with brands such as H&M, Leviâ€™s, BeBe, Roxy, Billabong, Dr. Marten and many more! When she isnâ€™t blogging for work, sheâ€™s modeling, marketing and working as the official Style Setter for Brea Mall and the Shops at Mission Viejo, where she hosts in-store events. She is also opening her own online store and collaborating with magazines and designers for an exclusive collection.
E V I N AT E G D E L W O N K } BY
LOCAL R O F , S LOCAL
/WNER +ATALYST0UBLIC2ELATIONS MONDAY: I try to reset whatever indulgences I partook in over the weekend with a freshly pressed green juice from Beaming in Del Mar or a Suja from Whole Foods. My go-to WORKOUTISBARRECLASS SOAFTERALONGDAY YOULLlNDMEAT"AR Method. Making dinner on a Monday is not an option, so itâ€™s half-off sushi at Encinitas Sushi Lounge. Ask for the Hamachi Specialty roll with shrimp tempura, crab and cucumber inside, topped with Hamachi, thinly sliced lemon, jalapeno, fried LEEKS TRUFmEOILANDACITRUSPONZU www.bebeaming.com | www.encinitassushilounge.com TUESDAY: I start my day with a morning yoga session at Yoga Six or pilates at The Push House in Encinitas. Youâ€™re not a true San Diegan unless you partake in Taco Tuesday. The best tacos are from Puesto in La Jolla. They melt shredded cheese on the griddle, which makes a crispy cheese blanket for your taco lLLINGĂ? -Y FAVORITE COMBO IS ZUCCHINI mOWER AND CORN TRUFmE ORGRILLEDSHRIMPWITHTINGASALSAMADEFROMHIBISCUSmOWERS WWWTHEPUSHHOUSECOM\WWWYOGASIXCOM\WWWEATPUESTOCOM WEDNESDAY: Happy hour is the best reward for getting over the Wednesday hump. I love sampling wines from the enomatic machines at Toast Enoteca in East Village. You get a pre-loaded card and insert it into the machine and like magic, it pours out one-ounce tastes. If Iâ€™m in North County Iâ€™ll go to Wine Steals in Cardiff, which is literally steps from my houseâ€Śdangerous. www.toastenoteca.com | www.winestealssd.com THURSDAY:/UROFlCEISIN3OLANA"EACHSOCOFFEERUNSARE to Zinc CafĂŠ on Cedros. Their patio is perfect for meetings and catching some morning sun. If thereâ€™s time, Iâ€™ll sneak a trip to Solo to check out their newest home dĂŠcor and collection of cookbooks. Thursday evening is event night in San Diego, and we are either at a client event or out and about checking out a new restaurant opening, launch party or attending a networking mixer. WWWZINCCAFECOM\WWWSOLOCEDROSCOM FRIDAY: I like to keep it local on Friday nights, enjoying a beer after work at Culture Brewing and dinner at East Village Asian Diner in Encinitas. Order the Kimchi Stone Pot Monk Bowl and resist the temptation to dig in right away. The longer you wait, the crispier the rice on the bottom gets. They have ASAUCETHATISBETTERTHAN3RIRACHAxYOUHEARDITHERElRST www.culturebrewingco.com | www.eateastvillage.com SATURDAY:Â I recently got hooked on Mad Men, and lucky for me, Cat Eye Club, a 60s-inspired lounge, is open and serving classic cocktails. Try the Southside Ricky, a throwback to prohibition-era Chicago, my hometown. I love to check out new restaurants, but sometimes you gotta stick to the triedand-true. For me that is Prepkitchen or Whisknladle. www.cateyeclubsd.com SUNDAY: I LOVE Sundays. My perfect Sunday starts with a run up the 101 to Swamiâ€™s, followed by Reggae Sunday Brunch at Burlap. On my way home, Iâ€™ll stop at one of my favorite local boutiques, Camellia, the Solana Beach farmerâ€™s market to pick up some local produce and Seaside Market for fresh seafood or their famous Cardiff Crack tri-tip for dinner. WWWBURLAPEATSCOM\WWWFACEBOOKCOMCAMELLIASOLANABEACH WWWSOLANABEACHFARMERSMARKETCOM\WWWSEASIDEMARKETCOM
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ROUG N DAY T H O M E B O WHERE T
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'-OF4HE7OODIN0ACIlC"EACH MONDAY: Start your week off right by grabbing a gourmet coffee and something to eat at Woodyâ€™s Breakfast and Burgers. Literally two feet from the sand, Woodyâ€™s serves a full menu complete with breakfast, lunch and dinner. Mondays donâ€™t seem quite so bad with some after work happy hour cocktails at Tavern on the Beach. WWWFACEBOOKCOM7OODYS"REAKFAST"URGERS www.tavernatthebeach.com TUESDAY: Venture out of PB and head over to Solana Beach to visit Saddle Bar. Owners Mike Garcia and Brett Weaver did an awesome job creating a perfect spot for locals to come enjoy some good drinks and great music. They are known for THEIRGOLDlSHRACESON4UESDAYxNEED)SAYMORE www.thesaddlebar.com WEDNESDAY: For date night, head over to JRDN 4OWER FORSOMEFOODANDDRINKSCASUALlNEDININGATITS BESTnDElNITELYDOESNTFEELLIKEYOUAREIN0"!FTERDINNER head down the street to The Wood for some Live Comedy. Host Josh Nelson never disappoints, bringing in Southern Californiaâ€™s best comedians who you may have seen on Chelsea Lately, Jimmy Kimmel Live and Reno 911. With great drink and food specials and no cover charge, this is a unique 0"EXPERIENCETHATYOUDElNITELYDONTWANTTOMISS3TANDING room only when the show starts at 9, so make sure to get there early and reserve a spot. www.t23hotel.com | www.thebeachwood.com THURSDAY: Avoid the bar scene and head over to Kearny Mesa Bowl. Itâ€™s a good way to unwind from your busy workweek with some friends and is a relaxing activity before your crazy weekend. Open bowling starts at 9 pm. www.kearnymesabowl.com FRIDAY: Head down to Reds Saloon, PBâ€™s only country bar. Enjoy $5 tall boys all night while playing your favorite country jams on the jukebox. Make sure to stop at the bar and ask Parris, our face of Redsâ€™ for some warm salty nuts. If you donâ€™t know what THATMEANS YOUREDElNITELYMISSINGOUT$OORSOPENATPM and weâ€™re packed by 10 pm, so get there early to avoid the line. www.redssaloon.com SATURDAYS: Downtown is the place to be on Saturday nights. Start off your night with some dinner at Gaijin Noodle and Sake House. Try the Seven Samurai, all of the Chefâ€™s Yakitori favorites. Next, head over to BarleyMash for some cocktails before you dance the night away at Fluxx. WWWGAIJINSDCOM\WWWBARLEYMASHCOM\WWWmUXXSDCOM SUNDAY: PB is the place to be for Sunday Funday. With two separate bars, plenty of VIP areas for bottle service and an unbeatable view of the ocean, The Woodâ€™s rooftop is the ONLY place to be for Sunday Funday. There is no better way to enjoy a San Diego sunset than with a drink in your hand, sitting by ONEOFTHEIRMANYlREPITS www.thebeachwood.com
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%XECUTIVE$IRECTOR ,A*OLLA6ILLAGE -ERCHANTS!SSOCIATION,A*OLLA6ILLAGE )NFORMATION#ENTER MONDAY: Get up early and take a long walk along the ocean at The Cove in La Jolla. After working up an appetite, Iâ€™d stop in and have Eggs Benedict at Aroma. I did get my walk in, so I would have to choose one of their incredible pastries for an afternoon snackâ€Śdelicious! www.aromalajolla.com TUESDAY: A class at Cardio Barre is a great way to stretch and tone while pretending that Iâ€™ve been a ballerina all my lifeâ€Śafter a class, I will soon remember that is not the caseâ€Ś intense workout! Time to refuel with a freshly squeezed, organic juice at www.juicekaboose.com | www.cardiobarre.com WEDNESDAY: To get the creative energies going, it would be fun to take in a painting class at the Athenaeum, generating inspiration to go see real artistsâ€™ works at the Museum of Contemporary Art La Jolla and relax for dinner at Georgeâ€™s At The Cove at sunset. www.georgesatthecove.com | www.mcasd.org | www.ljathenaeum.org THURSDAY: ! LATTE AND BREAKFAST SANDWICH AT 'OLDlSH Point CafĂŠ at the beginning of another walk along the coast gets the day off to a great start. Iâ€™d gather a group of friends for dinner at Amaya La Jolla and end at their very own Club M, dancing to their nightly band. WWWAMAYALAJOLLACOM\WWWGOLDlSHPOINTCAFECOM FRIDAY: Itâ€™s time for Happy Hour at Eddie Vâ€™s, enjoying the beautiful La Jolla Cove view from their top deck. Their Lobster Tacos are incredible. www.eddiev.com SATURDAY: 4EEOFFAT4ORREY0INES'OLF#OURSElRSTTHING IN THE MORNING FOR A DAY ON THE 0ACIlC CHASING LITTLE WHITE golf balls. After all that work, itâ€™s time for a cocktail, so Iâ€™d head back to the Village to see Mario, our famous La Jolla bartender, at The Spot. WWWTORREYPINESGOLFCOURSECOM\WWWTHESPOTONLINECOM SUNDAY: Time for Brunch at Berniniâ€™s. Their Southwestern Scramble is great. They also have the largest Mimosaâ€™s, and their Lemon Ricotta pancakes are scrumptious! Now, I need some R & R, so I head to The Secret for a facial and massage next door at Massage Envy. www.berninisbistro.com | www.thesecretclinic.com WWWMASSAGEENVYCOMCLINICSCALA JOLLACONTACT USASPX
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MONDAY: I love to start the week off in style at Sabuku Sushi. They've got a cool, fresh atmosphere and a fun, creative menu. Try their Buku Nachos, and you'll be craving them all week. I follow up sushi with a cheap, but excellent cocktail and (witty) conversation with locals at The Air Conditioned Lounge. www.sabukusushi.com TUESDAY: 4UESDAYgSlSHTACODAYĂ?)RECOMMENDTHE-AHI-AHI 4ACOSATTHE,A-ESA"RIGANTINEFORLUNCH ANDTHEGRILLEDSWORDlSH tacos at the Del Mar Brigantine for dinner. They've won awards for THEIRlSHTACOSAT4HE"RIGANTINE3ERIOUSLY CHECKTHEMOUTĂ? www.brigantine.com
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WEDNESDAY: I drop my (somewhat spoiled) dogs off at Dr. Boyd's Pet Resort. It's 'play-care' for pups and a whole lot of fun. Safe in the knowledge that my furniture is now protected, I can turn tail to my favorite place to sip in the Gaslamp at Barleymashâ€™s â€œTime 'N A Half Happy Hour.â€? Drinks are half price until 6 pm. www.drboyds.com | www.barleymash.com THURSDAY: I warm things up with an appetizer and cocktail at Salt & Cleaver. Then, round out the perfect weekday night-onthe-town at Uptown Tavern with dinner, an orange-lemongrass sorbet and an inexpensive, but excellent $5 margarita. WWWUPTOWNTAVERNSDCOM FRIDAY: At the end of the week, I so look forward to dinner and wine at Wetstone Wine Bar in Bankers Hill. The vibe, the wine and the food are all fantastic and make for a perfect start to another great weekend in San Diego. www.wetstonewinebar.com SATURDAY: My perfect Saturday starts with brunch at The Duck Dive. In the evening, I'll check out an old movie at Full Moon Drive-in - such a wonderful hidden gem of San Diego! I'll then meet up with a few friends for cocktails at Union Kitchen & Tap. WWWFULLMOONDRIVEINCOM\WWWLOCALUNIONCOM
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SUNDAY: Starting my Sunday at Missiongathering Church is something I look forward to all week. I then grab brunch at West Coast Tavern â€“ they have the best build-your-own Bloody Mary bar ever! After Sunday brunch, I love to amble THROUGHTHE(ILLCREST&ARMERS-ARKETANDPICKUPFRESHmOWERS FORTHE!LTERNATIVE3TRATEGIESOFlCE www.westcoasttavern.com
MERYL KLEMOW 3HOW0ROMOTIONS "ELLY5P4AVERNIN3OLANA"EACH
MONDAY: Catch a movie, grape crushing or just have some casual tasting fun at Carruth Cellars. Carruth is an urban boutique winery that makes all their own wines and is fun if you like your wines in a box, are a total wine snob or are somewhere in between. Behind the scenes scoop: When Snoop Dogg's crew came to Belly Up, we had a grand ole time enjoying Carruth's Port Dessert Wine. So will you! #ARRUTH#ELLARS\ 33#EDROS!VEĂ? 3OLANA"EACH #! TUESDAY: My favorite Pad Thai in Solana Beach comes from "ANGKOK"AY4HISPLACElLLSUPFAST SOMAKEYOURRESERVATIONS-Y ideal Tuesday night is over-doing it on some Drunken Noodles, a cup of Thai Coffee and a post-digestive stroll walking the pooch around the Del Mar Dog Beach. Very fresh ingredients, and staff aims to please. Behind the scenes scoop: Unless you want to be a crying tiger, believe them when they say a "9" is spicy! "ANGKOK"AY\ 3(WYĂ?" 3OLANA"EACH #! WEDNESDAY: SAKE TO ME! By the time Wednesday rolls around, I don't know about you, but I am needing a break from rock stars, the ocean and Facebook! Life is tough here in sunny Solana! I like to unwind by hanging at the Sake House in Leucadia. Sake House is one of those places that if you know about it, it probably goes in the list of your favorite places. If you don't know about it, you aren't alone - this is a very small restaurant with not a lot of outside signage. Great sake, family establishment. Behind the scenes scoop: Get the shrimp dumplings, but wait for a little before they cool off. I have had many a dates so awry with a SHRIMPDUMPLINGmYINGOUTOFMYMOUTHTAKETHATHOWYOUWANT it!) due to extreme temperature. Also, don't be afraid to drink your OVERmOWSAKEOFFTHEPLATE 9U-E9A3AKE(OUSE\ .#OAST(IGHWAY %NCINITAS #! THURSDAY: Date night! Take your date toâ€Śthe most happening (/4$/'STANDIN.ORTH#OUNTY4HATgSRIGHT (OT$OGS9UMIN Solana Beach. I suggest doing a simple garnish of relish, ketchup and buffalo wing sauce at 2 am, and then, going home to look at your boyfriendâ€™s ex girlfriends on Facebook. Builds character. Then stroll on down the block towards the ocean and catch a movie night on Fletchers Cove. Solana Beach does monthly Beach Blanket movies in the summer. Behind the Scenes Scoop: Tell Randy you want the Meryl - and be ready for a whole lot of meat in your buns. WWWFACEBOOKCOM(OT$OGS95FRIDAY: Check out North Country's hottest music venue - Belly Up Tavern for a long, wild and crazy night of music. Friday we have our (APPY(OURSFROM PM"EHINDTHESCENESSCOOĂ?0ICKA Happy Hour where Atomic Groove is playing. You will want to dance ANDSINGALONGWITHTHEIRmYGIRLSĂ?4HEN STAYFORTHELATERNIGHTACTION - chances are we have either a musical legend like Willie Nelson, an upcoming sold-out buzz band like Alt-J or a tribute band like Wild Child where it makes you feel like you are catching the real thing! Whatever our lineup is, come in, enjoy and don't be afraid of the shark! Behind THE3CENES3COOPĂ?7EHAVEEARPLUGSHEREĂ?!LSO DONgTASKOUR BARTENDERSFORlVEBLENDEDMARGARITAS!3!0FORYOURCOUSINWHOJUST turned 21 and really likes that indie artist Selena Gomez. We aren't that kind of place. Saturday: Grab some sandwiches at Galloâ€™s Italian deli for dinner and picnic at Heisler Park in Laguna Beach. Heilser 0ARKISABEAUTIFULPARKABOVETHEBEACHIN,AGUNA)TSlLLEDWITH green lawns, benches, gazebos and iconic views, ideal for a romantic picnic date. "ELLY5P4AVERN\3#EDROS 3OLANA"EACH#! SATURDAY: Beach Day! Tan every cheek you've got, and then, JOIN US BEACH SIDE FOR SUNSET COCKTAILS AT 0ACIlC #OAST 'RILL Cardiff's hottest new restaurant. Behind the Scenes Scoop: Our Gluten-free menu is actually tasty! 0ACIlC#OAST'RILL\ 3#OAST(IGHWAY #ARDIFF #! SUNDAY: A nice day of rest and relaxation. I recommend the Encinitas Farmersâ€™ Market, followed by a fresh cup o' Americano at Cafe Ipe in Leucadia. They have live music. Then, an organic tago at Haggo's Taco stand in Leucadia. Now you livin' North County-style! Behind the Scenes Scoop: The owner prides himself on organic ingredients. Thank him for keeping it real, yet real tasty! (AGGOgS/RGANIC4ACO\.#OAST(IGHWAY %NCINITAS
Barleymash Barl Ba a leyma eymash mash
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WRITTEN BY: SOPHIE MAE PHOTOGRAPHED BY: TRICIA METEER an Diego is known for its perfect weather, beautiful beaches and some of the best restaurants in the world. But in the age of Top Chef and the Food Network, great food and creative cuisine is just the beginning of the makings of a great restaurant. These days, a hip and unique atmosphere is crucial to a truly special dining experience. So, we made it our mission to test, try and taste eats from some of San Diego’s best al fresco dining destinations. After three days, thirty-four delicious dishes, twenty-seven cocktails and ten desserts (and ﬁve lbs later), I’d say our mission was accomplished! We experienced every type of cuisine you can think of, all while taking in the local sights and breathtaking views the city has to offer. Consider this your guide to the tastiest bites and hippest hot spots in San Diego. The list includes everything from wafﬂe sandwiches at BOXD to seared ahi cooked on hot rocks heated to over 500 degrees at Paciﬁc Coast Grill. Is your mouth watering already? We thought so.
PACIFIC COAST GRILL 2526 S Coast Highway 101 Cardiff, CA 92007 760.479.0721 www.paciﬁccoastgrill.com
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PACIFIC COAST GRILL 2526 S Coast Highway 101 Cardiff, CA 92007 760.479.0721 www.paciďŹ ccoastgrill.com
If youâ€™re in the mood for fresh PaciďŹ c Coast cuisine and stunning oceanfront views, PaciďŹ c Coast Grill is the place to be. The twostory building is nestled literally right on the beach off the famous South Coast Highway. Guests can watch the surfers catch waves while enjoying PCGâ€™s famous Lobster Tacos or sipping a glass of wine or delicious cocktail on their open-air patios. Since 1995, the beachside restaurant has been a local favorite for their PaciďŹ c Coast Cuisine and award winning wine list. They are best known for their fresh seafood dishes, like the Pan Seared Sea Bass and Coconut Crusted Mahi
Mahi, which are both to die for! If you prefer land-based items, youâ€™re sure to enjoy one of the CertiďŹ ed Sterling Beef Burgers or the Margarita-Braised Short Ribs. Creative Chef Torrey Hall, a Hawaii native, describes the food as big bold ďŹ‚avors from a triangle of California, Baja and Hawaii. The Grill also offers a wide range of vegetarian and gluten free options.
NATIVE KNOWLEDGE: If you happen to get a bit chilly while enjoying your Kiwi Martini on the second ďŹ‚oor deck, just ask your server for a cozy blanket to keep you warm! An excuse to cuddle with your date, perhaps?
-U"+ Picture yourself sitting on a balcony, breathing in the fresh smell of pine and lavender as you take in a magniďŹ cent ocean view. The scenery alone would make anyone want to visit the PaciďŹ ca restaurant in Del Mar, but the fresh seafood and award-winning wine list make it a â€œmust-tryâ€? for anyone visiting San Diego.
PACIFICA DEL MAR 1555 Camino Del Mar Del Mar, CA 858.792.0476 paciďŹ cadelmar.com
The expansive patio overlooks the famous Del Mar Village, which has been attracting visitors and Hollywoodâ€™s elite since 1910. Just a few miles away from the Del Mar racetrack, PaciďŹ ca was awarded the prestigious Gold Medallion Award for â€œBest Seafood Dining in San Diego,â€? and Wine Spectatorâ€™s â€œAward of Excellence.â€?
Once we got a taste of some of the best dishes PaciďŹ ca has to offer, we understood what everyone had been raving about. The Roasted Heirloom Beet appetizer was the perfect start to our meal. The halibut was cooked to perfection and the â€œadultâ€? frozen lemonade was delightfully refreshing. Our favorite part? The gelatoďŹ lled cookie sandwiches in peanut butter, carrot cake and cookies and cream ďŹ‚avors.
NATIVE KNOWLEDGE: PaciďŹ caâ€™s Ocean Bar boasts an acclaimed selection of more than 200 of the worldâ€™s ďŹ nest vodkas. Every Wednesday, enjoy all vodkas, any way you want them, for only $6, beginning at 4 pm.
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FLOAT AT THE HARD ROCK HOTEL 207 5th Avenue San Diego, CA 92101 619.764.6924 www.207sd.com
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On the fourth ďŹ‚oor of the Hard Rock Hotel in the Gaslamp District, sits Float. Part pooldeck, part Rock and Roll lounge, Floatâ€™s design was inspired by the architecture of a ship, so that guests would feel like they were literally â€œďŹ‚oatingâ€? above San Diegoâ€™s PetCo Park. Quotes from Rock legends like John Lennon, Led Zeppelin and Jimi Hendrix line the walls. Keeping with the rock theme, the awning that covers the bar is also shaped like an electric guitar. Thereâ€™s truly something for everyone at this lounge in the sky. You can sip a signature cocktail while chilling out in one of the private cabanas, complete with ďŹ‚at screen TVs, or take a dip in the pool after you get your tan on. If youâ€™re in
the mood for a quick bite, you can munch on the Damn Good Fish Tacos while you relax by one of the many ďŹ re pits. Float seems to have two very distinct personalities to suit the mood of hotel guests and locals, day or night. In the day, you can sit by the pool while you snack on their fresh chips and guacamole. At night, you can party like a rock star with vodka on the rocks while you jam as the DJ spins.
NATIVE KNOWLEDGE: Beginning in April, Float hosts Intervention Sundays, the hottest pool party in San Diego. Bring your pals and your bikini and get ready to dance as the worldâ€™s most sought after DJs spin a mix of new and old school tunes. Bottle service and suites are available by reservation.
BOXD is a hand-crafted wafďŹ‚e joint made from an old shipping container. Located right next to the train station in downtown Carlsbad, BOXD is the spot to be if you ever wished you could eat a wafďŹ‚e with every meal when you were a kid. The staff is fun and friendly and has made making wafďŹ‚es a true art from. The shipping crate that is BOXD is surrounded by an enclosed, park-like area with umbrellas and lounge chairs. Diners can sip their coffee with a Nutella and Banana WafďŹ‚e Sandwich after a night out or a Chicken and Garlic Aioli WafďŹ‚e with iced Coke for lunch. On opening day, BOXD sold 350 wafďŹ‚es after just being open for four hours. Now thatâ€™s a whole lot of wafďŹ‚es! The restaurantâ€™s concept has become so popular that owner James Markham plans to open another location in Encinitas.
BOXD 430 Carlsbad Village Dr Carlsbad, CA 92008 Neighborhood: Carlsbad 422.333.9071
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NATIVE KNOWLEDGE: WafďŹ‚e lovers can watch their favorite ďŹ‚icks during BOXDâ€™s summer movie nights. Bring the whole family for a PB&J wafďŹ‚e while you sit under the stars and watch popular ďŹ lms projected on a large screen set up on the grassy lawn.
/O The newly revamped rooftop bar at the W Hotel in San Diegoâ€™s Gaslamp District is the perfect mix of cosmopolitan sophistication and downtown edge. Plush, chevron-stripe sofas line the edge of the rooftop, which overlooks the cityâ€™s skyline. A modern sculpture made entirely of red chairs sits atop a ďŹ re pit, which serves as the centerpiece for great conversations. At the Rooftop, youâ€™ll not only experience one of the best views in town, but youâ€™ll also get the pleasure of tasting one of Chef Kevinâ€™s hand-crafted creations. Before becoming the resident chef for the W San Diego, Chef Kevin worked for the W in New York City. After 15 years on the East coast, he packed up his golf-clubs and headed south. He is the brains behind some of the Rooftopâ€™s most delicious dishes. When asked what he would serve out-oftown guests, the Duck Conferee Quesadilla was at the top of his list. â€œThe Popcorn Chowder is also a huge hit,â€? he added, â€œI sprinkle real popcorn on the top. Itâ€™s interesting and adds an unexpected ďŹ‚avor.â€? If you love trying new and unique cocktails, resident mixologist, Jeremy, is your guy. He served us up a fresh Carrot Mimosa and a spicy Jalapeno Martini; both were super refreshing and fun. The bar is also stocked with some of the best local beer and wines from Wines Winery in nearby Fallbook, CA.
THE W HOTEL ROOFTOP BAR 421 West B Street San Diego, California 92101 619.398.3100 www.starwoodhotels.com
NATIVE KNOWLEDGE: Be sure to stop by for Liquid Sundays Happy Hour from 11:00 am to 5:00 pm. Enjoy an $8 Build-Your-Own Bloody Mary bar, $5 beers and signature brunch bites.
PaciďŹ c Beach has a lot of dining options to choose from. You can typically ďŹ nd anything your stomach desires along PBâ€™s shoreline, but the Wood is not your average beach bar. Not only are they a mere 50 steps from the sand, but they also have a killer view of the ocean and a classically trained Chef that makes some of the best ďŹ sh tacos weâ€™ve ever tried. The Wood has three distinct levels. The ďŹ rst ďŹ‚oor is a Western style bar (that looks like something from a Quentin Tarantino ďŹ‚ick). The second looks like a massive gaming hall, complete with 50 ďŹ‚at screen TVs, a ping pong table and huge leather couches. The rooftop is the perfect place to lounge or party
with two bars and comfy cabana beds. The Wood menu is seasonal, so you know youâ€™re getting the freshest ingredients possible. When you stop by, you must try the Fresh Seared Ahi with Coconut Jasmine Rice and the incredibly juicy Wood Burger. If youâ€™re looking for a great cocktail you must try the â€œWoody.â€? The icy drink is a mix of blended margarita topped off with beer (why didnâ€™t we think of that?).
NATIVE KNOWLEDGE: Every Tuesday is All You Can Eat Crab Leg night. For $20, you can get endless crab legs, paired with fresh corn and mash potatoes from 4pm to 10pm. Plus, all draft beers are only $3. Weâ€™ll see you there!
THE WOOD 4190 Mission Blvd. PaciďŹ c Beach Promenade San Diego, CA 92109 858.750.2512 www.thebeachwood.com
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Known for their craft beers, seasonal menu items, and multi-level patios, PB Alehouse is the place to be on a Friday night. Youâ€™ll see locals and out-of-towners alike enjoying handcrafted pizzas and BBQ Grilled Salmon all while taking in the sights of Crystal Pier, right on PaciďŹ c Beach. PB Alehouse is part coastal cuisine, part gastro-pub. Behind the large silver vats that line the restaurantâ€™s walls, youâ€™re sure to notice the restaurantâ€™s resident Brew
Master hard at work. Heâ€™s busy mixing raw ingredients like Malted Barley and chocolate and Black Malt into his craft beers. Though guests may come for the beer, they stay for the eclectic menu items. Among the many favorites, the Fishermanâ€™s Stew, Lobster Mac nâ€™ Cheese and handcrafted burgers are some of the most popular dishes. Regulars frequently ask for the â€œRattlesnakeâ€? appetizer, which is comprised of bacon wrapped jalapenos stuffed with
whipped cream cheese and paired with the Mango Whitewash wheat beer.
NATIVE KNOWLEDGE: If you consider yourself a trivia buff, show off your skills every Monday at PBâ€™s â€œCome Play With Me Mondays.â€? Enjoy $5 burgers and $3 Kamikazes from 8 pm until close. Be sure to â€œLikeâ€? them on Facebook for weekly trivia hints!
PB ALEHOUSE 721 Grand Ave San Diego, CA 92109 858.581.2337 www.pbalehouse.com
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Most folks know Carnitasâ€™ Snack Shack by the large wooden pig that sits on top of the Shackâ€™s roof. What most people donâ€™t know is that the art piece was inspired by Carnitas, the ownerâ€™s pet pig. Though we didnâ€™t get to meet the vegan piggy (she was getting her beauty rest), we did get to try some of the â€œpork-centricâ€? dishes that â€œThe Shackâ€? is known for. Chef Hanis Cavis and co-owner Sara Stroud are passionate about two things â€“ pork and giving back. Their philosophy
behind the Snack Shack has always been to bring the people of North Park the best pork in town, while helping to cultivate a sense of togetherness in their community. They make educational trips to local farms and provide food for local school and charity events. â€œIâ€™ve gained 20 lbs since I started eating here,â€? one Carnitasâ€™ faithful told us, â€œAnd the food is so good, I donâ€™t even care!â€? While their pork is undeniably delicious, their other custom dishes and craft
beers are just as tasty. Their menu changes daily, because they only use local family farmers and ranchers to supply their ingredients, but the SnackShack Burger and the BLT are must-tries.
NATIVE KNOWLEDGE: Did you know that Carnitas the pig is an international superstar on YouTube and frequently makes appearances at The Shack? Come and say hi while you stop by for a beer and a Pork Belly appetizer. We promise, we wonâ€™t tell her what itâ€™s made of.
CARNITASâ€™ SNACK SHACK 2632 University Ave San Diego, CA 92104 619.294.7675 www.carnitassnackshack.com
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One of the hottest spots in Mission Beach, Rubicon Deli sets the standard for how a sandwich should taste. The concept began when Cheri Corsiglia began to create ďŹ‚avorful sandwiches made with only freshly baked bread in her home town of West Shore Lake Tahoe. Cheri soon had locals hooked on her deli creations, partnering with her son, Evan, and his friends, Antonio and Oliver, to bring the tasty sandwiches to San Diego, CA. The rest is history.
Rubicon now has two locations down southâ€”one in Mission Beach and a newer location in Mission Hills. Both shops have lines out the door. Both hipsters and sandwich connoisseurs alike wait to get their hands on one of Corsigliaâ€™s creations, like the Achinâ€™ 4 Bacon, the Dom Pastram and other confections that made Rubicon famous. This west coast deli would rival any old school east coast favorite, offering only freshly baked loaves of bread, all
natural meat, a variety of salads, and homemade soups. Each sandwich is also served with a chocolate chip cookie, right from the oven!
NATIVE KNOWLEDGE: Every six weeks, Rubicon offers an â€œOff the Wallâ€? special, where they feature unique menu items to excite the taste buds of new and faithful diners. Be sure to stop in to see what the sandwich masters have in store this month!
THE RUBICON DELI 3819 Mission Blvd San Diego, CA 92109 858.488.3354 www.therubicondeli.com
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THE BRAINS BEHIND SO CAL’S Bacon Burger Phenomenon SAYS “NO WAY” WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS
pioneer in re-designing one of America’s favorite foods, the hamburger, restaurateur and culinary innovator Scott Slater is the brains behind the 50-percent-bacon/50percent-beef hamburger. His fervor for food has followed him to 26 different places around the country where he’s gathered the insight and motivation to open his most successful venture, Slater’s 50/50. With ﬁve stores across Southern California, Slater’s 50/50 is the busiest burger place around – even at 4 pm in the afternoon! Their behemoth burgers have been featured nationally on shows like the Discovery Channel’s United States of Bacon and on the Travel Channel. Founded in 2009 in Anaheim Hills, Slater’s 50/50 quite possibly boasts the biggest and best collection of burger condiment combos anywhere. At Slater’s, you can either order one of their own Burgers By Design (available in three sizes) or build your own with a choice of four fresh breads (delivered daily from an artisan bakery in Santa Monica), 12 cheeses and more than 30 toppings! This truly adventurous American eatery remains the most crowded burger joint in San Diego, and we consulted with the Slater’s 50/50 founder to ﬁnd out why.
Q: I read that you started a hot dog stand business when you were 23. How did you decide to transition from hot dogs to hamburgers? Why not stick with hot dogs? Scott Slater: Yeah, I started the stands with a buddy of mine out of college. In 2008, I graduated to burgers. I’m an entrepreneur, so I was ready to grow and move on. I quickly came up with a concept, menu and opened up the ﬁrst Slater’s 50/50. I picked up my keys to the place on May 3 and opened on June 3. I took a loan out to pay for that ﬁrst payroll, and ever since then, we’ve been in the black and growing. Q: So tell me about Slater’s 50/50 and the concept that has received so much national acclaim? SS: I tried to think of a place that I would want to go. I love hamburgers and bacon, and it’s fun and easy to be creative with bacon. We have this word in which we use to refer to our food: “excesstacy,” meaning a lot of things in excess
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that feel and taste good. We have big burgers with big ﬂavors. Why have 20 beers on tap when you can have 101 on tap? Why have 10 TVs when you can have 28 TVs? Q: How did you come up with the idea to put 50 percent ground bacon into your otherwise beef burgers? SS: I’ve been doing these burgers for quite some time at San Diego tailgates, so the bacon came out of one of these Sunday morning parties. I knew I wanted to cook bacon, but you can’t really grill strips of bacon, so I had them grind up pork belly and make burgers out of that. I liked the name 50/50 and added a little beef for integrity. Last year, we featured the 100 percent bacon burger in July, which got us some national press. Then, I just started to get creative with other things like incorporating top ramen, crumbled Cheez-Its on top of our Mac ‘n Cheese and Pop Rocks on milkshakes. We really want to be about selection and choice. Design your own burger and your own experience. It’s not an intimidating atmosphere, but at the same time, you can be adventurous. You can sit up at the bar and take shots or watch the game or sit in a booth with your family. You have a restaurant experience for everyone, even for the beer geeks and East County ﬂat-billed dude-bros. That’s our secret to success. We ﬁll up 5,500 square feet of restaurant every day. I may be a food snob, but that doesn’t mean I have to make things just for foodies. We’re like the gateway restaurant for foodies. Q: Is bacon still as hot as it was when you opened your ﬁrst restaurant? Have you made any additions to your menus since you opened four years ago? SS: Bacon will never cool down. The better burger is hot now, and burgers are always evolving. I think bacon is going to get bigger and more creative, and I think we’re going to be seeing bacon as not just a breakfast food – there’s so much more you can do with it. It’s the best ﬂavor you can put on your tongue, in my opinion. I don’t ever see it minimizing in popularity. It’s Americana. It’s a whole other world we’re just getting in to.
In terms of our menu, we have made tons of additions. We have a new menu every six months. I’m not willing to sacriﬁce. I can’t sit still. I can’t stop thinking about new ideas. I’m always innovating; always trying to be dynamic and ahead of the curve. We recently came up with Baked Potato Mac ‘N Cheese, which is comprised of alfredo sauce, sour cream, bacon and green onions with a parmesan panko crust. Q: I see that you always have a different Burger of the Month on your menu. Can you tell me about some of your favorites? SS: The Burger of the Month forces us to be more creative. We create a new, marketable, greattasting burger every single month. We have people visit us religiously every month just to try the new burger. One of my favorites is our Pizza Burger. I think it’s literally the best thing we make. It’s a 50 percent Italian sausage and 50 percent beef patty with fried mozzarella sticks, parmesan and marinara sauce. It tastes like pizza. We have also had a Drunken Steak Sandwich, infused with Irish booze, Jameson-sautéed veggies and blue cheese in celebration of St. Patrick’s Day. We did a 100 percent ground bratwurst with sour kraut and a green apple topping with spicy mustard. Our Hangover Burger was also popular – it was a bloody mary ﬂavored burger with Worcestershire, Tabasco, an olive and blue cheese tapenade and a vodka-tomato sauce on a bacon pretzel bun with a celery stalk stuck in it. That was a fun one. Q: Are the ﬁve Slater’s 50/50 locations similar – any differences or characteristics unique to each? SS: One thing that makes them all distinctive is their terrible locales. With each of them, I’ve taken over a defunct building, and I’ve had tons of people telling me that I’ll go out of business because of the location. Now, I always look for locations that are awful, have a Big Lot or ACE Hardware next to them, and magically, it works! The atmosphere and energy is the same at all
SLATER’S 50/50 LOCATIONS IN SAN DIEGO, ANAHEIM HILLS, HUNTINGTON BEACH, LAKE FOREST AND PASADENA. FOR MORE INFO, VISIT WWW.SLATERS5050.COM
“I COMMISSIONED A SIX-FOOT LONG STATUE OF A BURGER IN SAN DIEGO … I KIND OF LIKE TO OVERDO IT A BIT.” -SCOTT SLATER of our stores, but each one has its own personality. Our Anaheim Hills location is a bit cavernous, our Huntington Beach location is open with the bar in the center surrounded by gorgeous landscaping, our San Diego spot is in the old decommissioned military base (it actually used to be a bowling alley), our Pasadena location is in old town off of Colorado with exposed brick and really high ceilings, and here in Lake Forest, we kind of combined all the personalities into one, adding a huge bar and a photo booth just for fun. Q: If someone has one chance to check out your restaurant – what would you recommend they order? SS: Starting with the appetizer, you have to get the Vampire dip, and the sweet potato fries with pumpkin sauce is a close second. Moving on to the entrée, I would recommend the Peanut Butter and Jealousy Burger, which is my favorite. If you save room for dessert, I like our Coco Karma, a fresh baked short bread cookie, kind of like a Samoa, with ice cream on it. And you can wash it all down with our Scuplin IPA from San Diego or one of our IPA Cocktails. I prefer #2 with Aperol, lemon juice, Racer 5 IPA and Amaretto. Q: What is your proudest moment as a restaurateur, and why? SS: When we got featured on the Travel Channel – that was pretty neat. That was the turning point for us. I would also have to say that our ﬁrst anniversary was one of those moments with so many regular customers at the bar, everyone getting buzzed and eating our food, really boosted my spirits. Friends and family night is also one of my faves, because the place ﬁlls up with people who care about you and you get to show off something you created.
“BACON WILL NEVER COOL DOWN. IT’S AMERICANA.” -SCOTT SLATER
Q: Who is the coolest person you’ve ever cooked for? SS: Kristy Swanson, DeadMau5, Miguel Cotto the boxer, David Archuleta from American Idol and tons of Angels, Dodgers and Ducks. Q: How do you intend to keep your food interesting and fresh amidst the dynamic food scene? SS: I go out to eat all the time. Places like Searsucker in San Diego inspire me. Forward-
thinking restaurants are inspiring, and I know that’s what I need to do. I subscribe to all of the restaurant magazines. I like food, simple food, and I’m always thinking and trying to make things better. Not just because I enjoy it, but because I know the necessity of it. I want part of our concept to be forever successful. From the very beginning, I designed my restaurants to be a place that I want to eat. Q: What’s the key to a perfect burger? SS: Besides the meat, it’s the person who is ordering the burger, because they get to design it themselves and choose from so many different options. Q: If you hadn’t made a career out of serving craft beer and gourmet burgers, what would you be doing? SS: I’d be trying to sell craft beer and gourmet burgers. (laughs) Q: Tell us something your patrons might not know about you. SS: I’m pretty transparent. I have a great group of friends, and I enjoy the drink. I’ve just gotten into golf, so I have a little love affair with that right now. I absolutely love wine. When I go out to a restaurant, I rarely order beer. I love beer, and when I’m here, I drink beer, but when I go out, I like a glass of wine. I’ve been working since I was 14, other than my sophomore year of college when I took pictures at the entrance of Sea World, but other than that, I’ve always been in the restaurant industry doing everything from being a dishwasher, line cook, manager, server, busser, doing delivery, catering and bartending. Q: If you’re not eating burgers at Slater’s, what local restaurant do you like to visit? SS: I love Playground, Haven Gastropub, Crowbar, Buddha’s Feast, Chapter One – forward thinking restaurants. Q: Does Scott Slater have any other ventures in the near or distant future? SS: I’m going to go as far as I can go with our brand. It has some great legs – nationwide potential. I also have other concepts in the bank, and I’m excited to get those things off the ground.
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20 beers on tap 28 wines by the glass Home of the 101 whiskey club North Countyâ€™s place to watch all your favorite sporting events Open Monday-Friday at 11am Sat & Sun at 9am serving breakfast $3 bloody marys & mimosas all day Happy Hour M-F 3-7pm Fri & Sat 10:30pm-close
967 S Coast Hwy 101 | Encinitas, CA 92024 760.479.1657 | www.lumberyard101.com
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THE OLD GLOBE THEATER AT BALBOA PARK 1363 Old Globe Way San Diego, CA 92101 619.234.5623 www.theoldglobe.org
RAMA N I G HTLI FE E D ITI O N PHOTOGRAPHY BY: DAVID CHRISTIAN
LOEWS CORONADO BAY RESORT 4000 Coronado Bay Rd Coronado, CA 92118 619.424.4000 www.loewshotels.com/CoronadoBayResort
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FLUXX 500 4th Avenue San Diego, CA 92101 619.232.8100 www.ďŹ‚uxxsd.com
IVY AT ANDAZ 600 F Street, San Diego, CA 92101 619.814.2055 www.ivyentertainmentsandiego.com
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BRIANâ€™S 24 828 6th Avenue San Diego, CA 92101 619.702.8410 www.brians24.com
ALIBI 1403 University Avenue San Diego, CA 92103 619.295.0881 www.facebook.com/TheAbili
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SORRY IN ADVANCE. Dearest Southern Californians,
It wasn’t a great idea for us to create Adult Swim Saturdays, the only Vegas-style pool scene (without the Vegas drive) that kicks off July 13th. We must warn you that your local hangouts will look less appealing compared to a place filled with half-naked hot bodies sipping summer cocktails.
To make matters worse, Dive is a ridiculous dayclub spread out over a trifecta of pools like Stage Dive, the (sometimes crazy) Lazy River and SoCal’s only swim-up bar. If you’re used to sitting quietly on an alcohol-free beach, our killer DJs spinning all day may sound like a bad idea.
Shame on us for allowing three pools and 21 VIP cabanas to combine into one, slightly chaotic dance party pulsing in the heat of Southern California’s summer.
Tsk, Tsk On Us,
P.S. For more on the madness that will dominate your summers, hit us up on Facebook.
DIVEDAYCLUB.COM ADULT SWIM SATURDAYS
WRITTEN BY: ERIN ROSE BELAIR PHOTOGRAPHY BY: JENAVIEVE BELAIR
The ﬁsh taco is to California as the po’boy is to the South, the hot dog to New York City, the hot dish to the Midwest: it is a staple. These days, you can ﬁnd ﬁsh tacos on menus across town and served up in all sorts of fun and creative ways. Supposedly starting in Mexico and creeping its way up the coast, the infamous ﬁsh taco holds a special place in all our So Cal hearts. So, we set out for this issue’s VS challenge to ﬁnd out who was plating the prettiest, tastiest and most sought after tacos. And here ladies and gentleman are the ﬁnal results...
VIBE PB Fish Shop 1775 Garnet Ave San Diego, CA 92109 858.483.4746 PB Fish Shop ﬁrst opened their doors in 2010, and initially, worried they wouldn’t be able to ﬁll the parking lot. Now, they’ve got lines out the doors and people buying up their ﬁsh faster than they can catch it! The adorable spot has fabulous outdoor seating and a blue and white exterior that reminds us of an old school bait shop down by the water. They are indeed a ﬁsh market selling incredible
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cuts for you to take home. They’ve got an outside oyster bar, and on Thursdays, you can get seven different kinds of oysters for $1 at 4 o’clock! Starting in April and through the summer, they will be hosting a crawﬁsh cookout every other Tuesday where they are going to over-night the crawﬁsh from Louisiana and ﬁx it all up the traditional down south way. If you have never been to a crawﬁsh
boil, you must, must go. It’s a delicious experience. They serve 52 local SD beers in both draft and bottle. They are dog friendly and have no corkage fee! So bring some wine, shuck some oysters and sit by their ﬁre put while you enjoy your evening. I was so excited I almost forgot the tacos! This is the best part. PB Fish Shop won “best ﬁsh taco SD” in the Del Mar gourmet expo in 2011. That’s a pretty big title, but
they did not disappoint. The TKO Taco (which won them the award) is a prizeﬁghter. Mahi Mahi in their special Fish Shop seasoning served with cabbage, cheese, cilantro white sauce and a tropical salsa made of papaya, mango and pineapple. I was blown away and delighted by their fruity incorporation, because we didn’t taste anything else like it on our journey. Two thumbs up.
Norte 3003 Carlsbad Blvd Carlsbad, CA 92008 760.729.0903 Norte has been open for over thirty years, and they told us the secret to their success: consistency. They consistently deliver exactly what their customers want – high quality, fresh food at affordable prices in a killer location with a great vibe. What more could you ask for? They are open seven days a week with happy hour daily in their Cantina. They are located right near the water, and the dining room has a gorgeous ocean view. This spot also has the best outdoor seating, a huge patio near the water with fountains and ﬁre pits and sunshine to keep you happy and full all day or all night long. We devoured fried and grilled Mahi Mahi ﬁsh tacos served on a corn tortilla with cabbage and special sauce and a touch of fresh Pico de Gallo. They’ve got these bad boys on their menu all week but also host a taco bar every Taco Tuesday with $2 tacos and $2 beers! They’ve been doing right by the ﬁsh taco for a very long time, and we see no signs of Norte stopping soon!
Puesto 1026 Wall Street La Jolla, CA 92037 858.454.1260 This lovely little La Jolla eatery is nothing short of fab-u-lous! The spot pops with colors and invites you to come in and kick back for a while. It’s an order-atthe-counter kind of place where you can watch/ help them dress your dish, then sit and enjoy. We
love the casual nature, the openair vibe and the great seating. Puesto uses all natural meats and sustainable seafood to make only the best tacos, bowls and salads. They serve organic sodas, delicious Micheladas (a Spanish beer concoction which you have
to try) and a lovely collection of cocktails made with an agave wine base. Yum! We decided to try their salmon ﬁsh tacos, and I must admit, we chose right. The salmon was perfectly cooked and nestled inside a fresh made-toorder tortilla, then topped with
a mango salsa, tinga (chipotle hibiscus) and sliced avocado. You can also order ahead by calling in or placing your order online and then pick it up. Keep your eyes peeled this summer for their food truck at local events!
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IVE T A E R C H TACO FIS
Hapi Fish 190 N Coast Hwy 101 Encinitas, CA 92024 760.452.7245 For starters, this spot is fabulously branded (and I know we aren’t here to talk about that, but it must be said.) It’s adorable! We are, however, here to talk ﬁsh tacos, and this spot gets my award for most creative ﬁsh taco with their exceptional poke ﬁsh taco. Hapi has a modern sushi beach vibe to it. The dining area has a large tented roof and adorable lighting and is always ﬁlled with people enjoying themselves and their food. The whole place makes you feel like you were invited to a party that you never want to leave, and we love that. Hapi has seen a very successful two years since they opened their doors, and it seems to be in no small part due to their dedication to using only the freshest ﬁsh by receiving slim orders daily, because when they run out, they’re out! They also pride themselves on using interesting and daring combinations with their ﬁsh tacos on Taco Tuesdays. The hot lobster, bbq tuna, ﬁsh (no chips), hippie taco and Gangnam Style taco are all crowd pleasers that will keep you coming back for more and more and more.
S LOCAPLOT ONLY
Oscar’s 703 Turquoise St San Diego, CA 92109 858.488.6392 Oscar’s…let me count the ways I love you. A dear friend led us to this location, and we feel as if we were given a secret to hold close in hearts. This tiny little spot has a line out the door at all hours. Locals know a good thing when they ﬁnd it. We made our way in and ordered a surf and turf taco as well as spicy shrimp taco. Both blew our minds, and spicy really does mean spicy here! We watched as patron after patron walked away smiling ear-to-ear with a plate full of fresh and colorful seafood, salads, tacos and even stew. The ﬁsh stew is to die for. They’ve got Happy Hour Monday through Thursday from 2:30 pm to 5:30 pm with 99-cent ﬁsh tacos or a free ﬁsh taco with any purchase! This spot is walk-up and order, cash only. The seating is extremely limited with only a few stools inside and outside on their front patio. This, however, deters no one. The food is incredibly fresh and creative. Oscar’s is quickly acquiring a cult-like following to locals and tourists alike (if they can ﬁnd it)! You deﬁnitely get your money’s worth here as their tacos are served plump full of fresh seafood and colorful toppings of diced red onion, tomatoes, fresh salsas and cabbage. We have to say the Surf and Turf Taco at this spot won our hearts.
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Fat Fish 4474 Mission Blvd San Diego, CA 92109 858.490.2877
Casa Guadalajara 4105 Taylor Street San Diego, CA 92110 619.295.5111
The ﬁrst thing we noticed about Fat Fish was their awesome wrap-around bar with a high wall of tequila that seemed to call our name as soon as we entered. This place has a great vibe, super laid back in the ever-busy Paciﬁc Beach. However, in comparison to some of the other cohorts in the neighborhood of bar-meets-restaurant spots, the food here is leagues above everyone else. They have great outdoor seating, which we feel is crucial in the lovely city of San Diego, and the staff is incredibly helpful and sweet. They have specials every night of the week, including our favorite Taco Tuesday and $5 lobster tail Mondays! No matter what they dish up, you will be coming back for more. On our visit, we sunk our teeth into an incredibly fresh cod taco that nearly melted in my mouth. The ﬁsh was so full of ﬂavor and served inside a homemade ﬂour tortilla, which took the dish to a whole new level. This was the best tortilla we had anywhere we went. Overall, we give Fat Fish two thumbs up or a ten out of ten or a gold star. They deserve it!
Casa Guadalajara is as authentic as it gets around here. Located in old town San Diego and built around a 250-year-old tree, this restaurant is a classic staple to the area. They have an incredibly extensive menu that offers something for everyone. The staff is wonderfully helpful and colorfully dressed and the whole atmosphere makes for a really great time. We recommend ordering up one of their “bird bath” margaritas (you can thank us later). We chowed down on an order of their grilled ﬁsh tacos served on a corn tortilla with cabbage, white sauce and Pico de Gallo. We also tried the “Ensenada Fish Taco,” which was served in a similar fashion but with a fried white ﬁsh. The breading was light and didn’t overpower the wonderfully ﬂaky ﬁsh, and it really stole the show. Even the salsa they bring to the table when you sit down is top notch. They cut no corners here and are dedicated to bringing you only the tastiest and healthiest Mexican food around. Chef Jose D came out and greeted us while we enjoyed our lunch and told us of the many awards he has won over the years; and, how in one single year, he will make and serve over 8,000 Ensenada Fish Tacos! That’s a lot of tacos!
Fish 101 1468 N Coast Highway 101 Encinitas, CA 92011 760.943.6221 Fish 101 has a straight forward delivery of some damn ﬁne ﬁsh tacos (among other kick ass dishes on their menu). This place has a clean and fresh but mellow vibe to it. The popping crowd seemed to all be on Hawaiian time as no one was in a hurry to get anywhere else, most parties hanging out long after their food was ﬁnished to chat the night away under magically stung lights on the patio. Fish 101 promises fresh, local and environmentally sustainable food, using only wild caught Paciﬁc Coast seafood and collecting as much of their organic produce as possible from Suzy’s Farm. They serve only local craft microbreweries (in their ever-popular mason jars) which go perfectly with their fresh ﬁsh. They prepare their tacos the “traditional Ensenada way.” I tried both the Baja (battered and fried Mahi Mahi) and the Grilled Fish Taco. Both were out of this world fresh and left nothing to be desired. They hit the nail right on the head, and I think it’s their house-made sauces that really sealed the deal for me. Fish 101 hosts Happy Hour Tuesday through Friday from 4 pm to 6 pm, and they are closed on Mondays, because hey, everyone needs a day off. This is a musthit spot whether you live in the area or not.
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t tasiTeAsCO FISH
South Beach 5059 Newport Ave #104 San Diego, CA 92107 619.226.4577 OR 619.226.1144 This spot screams summer time. Located right near the water in Ocean Beach you can smell summer in the air every step of the way. This spot is insanely popular for their ﬁsh tacos, and we had heard people raving about it for weeks before we arrived. “You have to try this,” or, “You have to try that.” They’ve got a great bar, killer Taco Tuesday specials, the best view ever, happy hour Monday through Friday and a late night happy hour from 10 pm to close. Their tacos are all made fresh to order, and this place ﬁlls up quick, so you best grab yourself a beer and hang out with the best of them while waiting for that fresh ﬁsh. I had their famous marinated Mahi Mahi taco served with homemade salsa fresca, shredded cabbage and white sauce in a ﬂour tortilla. They serve local craft beers and just started taking credit cards. This spot is for 21+ only, so keep that in mind if you travel with youngins’ in your pack. South Beach is cocktails with Tom Cruise meets Cheers with incredible ﬁsh tacos.
Brigantine 2725 Shelter Island Dr San Diego, CA 92106 619.224.2871 With six locations and a reputation backing them up since 1969, it’s no wonder Brigantine is one of the most popular seafood restaurants in San Diego. With an impressive Happy Hour taking place six days a week, this spot knows how to cater to every kind of audience.
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They have a killer oyster bar and great seating that makes you feel as if you’ve just boarded a liner to somewhere impressive. The menu here has an incredible range and will satisfy any steak lover and any seafood fanatic. While aboard Brigantine, we tried three of their
tacos! Is that cheating? The fried Pollok taco was wonderful but nothing we hadn’t seen before, but the grilled ﬁsh taco was impressive, because their cilantro aioli was pure heaven. Then, there was the blackened swordﬁsh taco served with red cabbage, salsa
fresca, cheddar and a light drizzle of ranch dressing. Bingo! The ﬁsh was perfectly seasoned and the toppings melted and matched so well it was pure genius. You must try one for yourself; and, while you are there, peruse the rest of their delightful menu.
La Puerta 560 4th Ave San Diego, CA 92101 619.696.3466 La Puerta is the best ﬁsh taco downtown. Not only do we love their tacos, but we also love just hanging out in this spot, because it’s that damn cool. Located on 4th avenue in the heart of downtown, La Puerta reminds us of the kind of place Don Quixote would hang out at if he ever came to San Diego. The dark leather booths, natural wood and exposed brick make it feel secretive and special while the long and lovely bar asks you to come in and stay awhile, worship at the altar of tequila. Their menu is straightforward and concentrated on quality ingredients and beautiful delivery. We had their Ranchero Shrimp Taco served with rice, beans and rajas con crema. The taco was piled high in a corn tortilla with shredded lettuce and grilled marinated shrimp, and then topped with a sour cream drizzle. To accompany my meal, I had a Purple Haze (a frozen margarita with Sangria swirled into it.) It was heavenly. They also serve a frozen mojito that just about stopped me in my tracks. And last, but certainly not least, they serve all this amazing food until 1 am!
“The Restaurant That Never Sleeps”
bestACO FISH T WN DOWNT
Rudy’s 7662 El Camino Real Carlsbad, CA 92009 760.944.8226
Gaslamp Quarter’s Only Full-Service 24-Hour Restaurant E ST F ST
Rudy’s opened their doors ﬁve years ago and has never looked back. Creator and owner Dave Grimes grew up between Baja and San Diego and spent his life as an avid ﬁsherman. To open Rudy’s he traveled to all his favorite ﬁsh taco spots to collect recipes and inspiration to make the perfect Baja Fish Taco. Rudy’s uses Alaskan Pollock in their tacos because of the high quality, texture, ﬂavor and sustainability. He cooks his tacos the same way they do down in Mexico with a light hand batter and hand cook. He keeps it as traditional as he can, and then tops his ﬁsh with shredded cabbage, diced tomato and salsa Blanco. The ﬂavors all ring perfectly true to one another and make you feel as if your sitting somewhere on the beaches of Mexico. Rudy’s is open seven days a week from 8 am to 9 pm and 8 am to 8 pm on Sundays. When you head in, be sure to tell them Locale sent you!
Daily Happy Hour: 4 pm – 7 pm
(619) 702-8410 www.Brians24.com 828 6th Avenue (between E & F)
San Diego’s “Godfather of Fish Tacos” AN INTERVIEW WITH SAN DIEGO’S “GODFATHER OF FISH TACOS” MR. RALPH RUBIO
Q: Who was your competition when you ﬁrst started selling ﬁsh tacos? RALPH RUBIO: I started our ﬁrst Rubio’s in January of 1983. I was aware of two other restaurants serving ﬁsh tacos: Las Olas was one, and Saska’s (which are both still around) was the other. They only offered ﬁsh tacos as a menu item though. Our entire menu was centered around the ﬁsh taco. Q: What brought you to San Diego? RR: I grew up in Carson, surﬁng Manhattan, Hermosa and Huntington. I was a South Bay guy. I moved to San Diego to attend SDSU. I had always thought San Diego was gorgeous, and I liked the fact that it was close to home. Q: What’s in Rubio’s Original Fish Taco® recipe? RR: I was never a foodie…especially back then. I did have an appreciation for tasty food, though. I was in San Felipe on the west side of the Sea of Cortez, about three hours from Mexicali. We were there on spring break when we fell in love with the crispy ﬁsh, corn tortillas, cabbage and sauces, and we wanted to make a replica. We found out the ingredients they used were ﬂour,
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beer, water, salt, pepper, garlic, oregano and mustard. We made 50 versions of the ﬁsh batter to ﬁnd one that was as good as the one in Mexico. We had to wing it. The secret is in the beer batter. In Mexico, the ﬁsh they use is whatever they catch, but usually Sea bass or Snapper. To make our tacos, we start with moist Alaskan Pollock, which is a mild white ﬁsh, inside our ﬂaky beer batter, served inside a stone ground corn tortilla, topped with our white sauce, salsa, fresh shredded cabbage and a lime squeeze. Q: Do you have an idea how many ﬁsh tacos you have served? RR: We have served over 160,000,000 ﬁsh tacos. With 200 restaurants in ﬁve states, we are the world leader in ﬁsh tacos. Q: What do you order when you hit one of your Rubio’s locations? RR: I would order our Original ﬁsh taco, most likely. Part of my responsibility is heading up our culinary effort and test kitchen, which means I have to work my way around the menu. My favorite meal is still a two taco plate with a corn tortilla (not ﬂour), add salsa picante from the salsa bar: choosing one of our Original ﬁsh tacos
and one grilled gourmet shrimp taco with bacon, beans and chips. Q: What are the plans for the future of Rubio’s? RR: We slowed down our growth when the economy slowed, but we are off to a great start in 2013. We may add locations in 2014. We really want to try other markets. I ask myself all of the time, “Why wouldn’t this work in New York, Texas or even London?” Q: How does it feel to be called San Diego’s Godfather of the ﬁsh taco? RR: I have been called worse (laughing). I think the title ﬁts. Q: When you started this whole thing, did you have any idea how successful it would be? RR: I had a vision from the beginning. I took my cues from working at The Old Spaghetti Factory and at the Hungry Hunter. If you can build a prototype restaurant, you can scale it. You can replicate it. I didn’t know if it meant 10, 20, 50 or 200 restaurants. I was in it for the long run. I just wanted to keep growing. I wanted it to be generational. My son may follow in my footsteps.
10-3pm Every Sunday
There’s a bundt
for every moment. Whether it’s a special birthday, the ever elusive hole-in-one or a simple thanks, it’s a good day for delicious. Mention LOCALE to Get 1 Free Bundtlet when you buy 2! Good at San Diego Area Bakeries only. One offer per visit. Expires 8/30/2013
what flavor are you?
Poway/Scripps Ranch 858.566.2863 Mission Valley/San Diego 619.294.2253 Del Mar/Flower Hill 858.764.7521
Carlsbad Opening Holidays 2013
TOASTED SOURDOUGH BREAD for dipping.
THE SHRIMP, peeled and marinated for two hours in half the sauce, just long enough to infuse those delicious ﬂavors, then sautéed on high for about two minutes in the remaining sauce.
Everything tastes better with BUTTER. The juice of two LIMES
Roasted cloves of GARLIC in olive oil for garnish. Spread it over the grilled sourdough and drench it in that delicious sauce. Yum!
Topped with CHOPPED TARRAGON.
THE SAUCE Minced shallots, garlic, SUGAR, and saffron infused olive oil blended together.
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THE DISH: CHILI LIME SHRIMP. $15
STARTING SCRATCH Amaya La Jolla helps us divide and conquer their favorite dish WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHED BY: ADAM GENTRY From the conception of the kitchen to what’s on your plate, executive Chef Camron Woods offers a global experience with New American cuisine at Amaya restaurant, located in the heart of the village in La Jolla’s shopping and dining district. Contemporary or New American cuisine may seem like an ambiguous description for Amaya La Jolla’s menu, but Chef Camron Woods elaborates for us: “It’s vague because so is American culture, and that’s where the food comes from … we’re a country of imports, so that’s how our cuisine is shaped up.” Chef Woods infuses these Southern roots of the shores of South Carolina in the dish he chose to deconstruct for us: his Chili Shrimp dish. “Here we are more new American with touches of Southern Cuisine. That’s where I grew up – in Charleston, South Carolina. My grandmother lives on a farm in Kentucky to this day, so the South East area is a big nostalgia for me when I cook.” Additionally, without question, rustic Southern comforts are found on the menu as daily specials. Chef Camron delicately prepared his Chili Shrimp plate. This is a dish that’s slightly spicy, a little sweet and a little tart. With the Chili Lime Shrimp, which is featured on the appetizer menu, pick a glass of Albarino white wine by Martin Codax; it’s light, crisp, fruity and not overly acidic, so it brings a nice balance to the lime infused shrimp. If you’re looking for a different ﬂavor combination, ask the lead Sommelier Andrew Adelson to help you pick something out. “It’s a very global dish, which can be said it’s an American dish. It has a little bit of heat and acidity, styled after Spanish inﬂuence with Saffron. There are so many different global inﬂuences with
the components of the dish from the Sambal chili paste from Indonesia, the shrimp from the Southern Paciﬁc of New Caledonia, to the Sourdough from a local bakery here. There is a little bit of everything in it,” Chef Woods said. This dish is enjoyed with a grand atmosphere representative of its sister restaurant, Amaya at The Grand Del Mar. They’re like fraternal twins, similar but each bearing unique details on the menu that set them apart from one another. The dining area compliments the dish in terms of its different inﬂuences coming together. The restaurant evokes European, Roman and Mediterranean design with its ceiling design and comfy chairs to name a few. Aside from the fact that the shrimp I had was perfectly cooked, Chef Woods lets us in on what’s made this dish into one of his signature items. “Shrimp has always been an ingredient I like to work with. Growing up in coastal South Carolina, shrimp is something you see on the menu a lot, but to treat it delicately is something I strive for,” Chef Woods said. Chef Woods is always working on his next dish for the menu. The locals who’ve built up a rapport with the kitchen are invited to try some of these off the menu items at Amaya. You might see Chef Woods in the dining area making sure the guests are enjoying their meals, but if not, there’s an open invitation to come on back into the kitchen and see what he’s cooking up. To wrap up your dining experience mosey on over to the lounge/ bar area for the nightly entertainment. The wine menu is affordably priced with all bottles under a $100 and local craft brews are featured on tap. Afterwards, you can walk off your meal in the village or check out the seals at Casa beach.
AMAYA LA JOLLA 1205 Prospect Street La Jolla, CA 92037 858.750.3695 www.AmayaLaJolla.com
Drink some of Amaya La Jolla’s in-house, aged Bourbon with lemon and ginger infusions or smoked tea with honey either straight up or in a cocktail. Enjoy it in the lounge while vibing out to nightly entertainment: 7-11 pm, Sunday-Thursday and 7:30 pm-11:30 pm, Friday-Saturday. | SUM-MORE 2013 | 61
WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHY BY: DAVID CHRISTIAN
ake Pescatello was originally born in Cape Cod Massachusetts and now resides in sunny San Diego. He was bred in the hospitality industry on the East Coast; his father owned bars and night clubs in Massachusetts and Key West, Florida. He still carries the pictures to prove this, with him eating cereal as a toddler at Ricks, one of the bars his father owned. In San Diego, Pescatello started from scratch and struggled to ﬁnd a job in this industry, so he ventured into sales where he eventually founded a mortgage ﬁrm in 2006, which he sold in 2011. He’d always had the bug to get back into the hospitality industry, though. In fact, owning a bar was at the top of his bucket list. So, three months after selling his mortgage ﬁrm, he was presented with the opportunity to take over the venue formally known as the Lincoln Room. With the development of Horton Plaza Park across the street, he thought it would be a good business venture, too. Now, one of the most popular bars in Downtown San Diego, the Commons Bar seems to have been Pescatello’s destiny from the start.
Q: When did the Commons Bar open, and can you tell me a little about the birth of its concept? JAKE PESCATELLO: September 11, 2012. We wanted to do something positive with a date that has such a negative connotation. Obviously, this is much smaller, but on some level, we wanted to take it back. We offered specials to local Fireﬁghters and Policemen for the day of remembrance. Q: What types of customers come to the Commons Bar? JP: Our customers are very broad. Our concept at its core is driven by approachability and inclusivity. I say I have the best job in the world, because I get to sell fun for a living. We encourage you to check all your errors at the door and just come in and have a good time. Q: What would you say is the highlight of your drink offerings? JP: We have a great craft beer menu. We chose mostly local crafts but we do have a few outliers that are very popular. In formulating our craft beer menu, we have been really mindful of the fact that San Diego has become the hub or apex of craft brewing in America. It is continuously evolving but some beers we feature are Coronado Brewing Co., Ballast Point, Victory at Sea, Stone Brewing Co., Port Mongo IPA, Lagunitas and Dig Fish Head. If I had to pick one to suggest, I would pick Coronado Blue Bridge Coffee Stout. Q: What’s your favorite drink? JP: I like a good local stout, but I’m not afraid of a cold Bud Light at a baseball game. Q: Tell me a little about the food featured on the Commons Bar menu. JP: We pride ourselves on raising the bar on bar food. Our executive chef Mathew Ham helped with the development of our timeless classics. It’s the best of contemporary bar fare elevated with only the freshest ingredients. Our patties for our burgers are molded in house and the product is never frozen. It’s what you would expect at your neighborhood bar and grill but the best of its breed. Our items are made from scratch where we can. There’s no fashion in our food, only freshness. Q: Do you have any specials just for locals? JP: We have a Locals card. It’s good for 10% off your bill, and you get a free 10-piece wing on your birthday. Specials change but the cards are good forever. Stay tuned.
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Q: Does the Commons Bar have any secret, off-menu items that we might want to know about? JP: If we have the ingredients for it in the back and you ask for it, we are going to try our best to make it for you. This is an extension of your living room. I’ve been known to run across the street to get something for our customer that we didn’t have. We go out of our way for you, we will make it happen. We’re your friend. Q: What do you think makes someone a Drink Expert? JP: We are living in a world with Mixologists, Bartenders, Sommeliers and Cicerone certiﬁed beer experts who are educated and experienced in their own right. There are so many different varieties of experts you can point to, but at the end of the day, we’re dealing with something that really shouldn’t be that complicated. At its core, it’s fun, it’s easy. Drink and don’t feel bad about it. Being a Drink Expert is someone who knows what they like. Q: What’s your favorite hobby, aside from business? JP: I know, I’m inclined to say business. That really is my favorite thing to do. I’m very career oriented. I like taking something from scratch and turning it into something successful. My career and my business really is my hobby. More interestingly, I like to travel a lot, but owning a bar limits those opportunities. I haven’t traveled in over a year. I live here pretty much, this is my baby. Q: Well apparently, you do ﬁnd time to do more than just business, because I read that you’re very involved in the San Diego Chapter of the St. Baldrick’s Foundation, a national nonproﬁt organization that raises money for childhood cancer research. Could you tell me a little more about your involvement? JP: My father passed away from cancer in 2006. I was looking for a way to get involved with cancer charity. I did the whole 5k circuit. A friend of mine had introduced me to St. Baldricks in 2008. It appealed to me, because it speciﬁcally deals with pediatric cancer research and treatment. The more I researched and found out about it, I discovered that proportions for funds raised for children is less than adults with cancer, and surprisingly, the mortality rate for pediatrics is much higher. It seemed strange to me that proportionately more money wasn’t being given to pediatrics cancer research. St. Baldricks hosts Shave-a-Thons where shavees are sponsored through the friends and family to shave their head in solidarity with patients who typically lose their hair from treatment, and the proceeds help raise money for pediatric cancer treatment and research. They’ve raised more money and provided more grants than any other organization in the US, other than the US government. We hosted our ﬁrst Shave-a-Thon right here at the Commons Bar on March 9, 2013, which is held annually. This year’s Shave-a-Thon raised over $35,000 with over 60 shavees, including many women. Q: What other types of events do you host here? JP: The Commons hosts many local events from network to business events to alumni events to YELP elite events and private corporate events and parties. The Commons hosts a variety of events with most recently a local art show with live music as well as a “Network After Work” event this past week. Our entertainment format is continually evolving. You can check out our calendar on our website at www.thecommonssd.com for upcoming events.
I say I have the best job in the world, because I get to sell fun for a living.
THE EXPERT NAME: JAKE PESCATELLO TITLE: OWNER OF COMMONS BAR
UNCOMMON DRINKS Skinny Scorpion » 1 1/2 oz Espolon Tequila » 1/2 oz agave nectar » Muddled with jalapeños, fresh lime, cilantro » Splash of soda
Moscow Mule » 1 1/2 oz Svedka Vodka » 2 Dashes of bitters » 1 fresh lime wedge » Ginger Beer to ﬁll
THE COMMONS BAR 901 4th Ave San Diego, CA 92101 619.696.8888 www.thecommonssd.com
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Couple We bring “matchmaking” to a whole new level with cool cocktails and light fare WRITTEN BY: NATALIE FITZGERALD PHOTOGRAPHY BY: NIKKI THORNTON
atchmaker, matchmaker, make me a match! We’re not talking Ready for Love, The Bachelor or Patti Stanger (she’s the Millionaire Matchmaker for you Bravo boycotters); we’re talking the best food and drink pairings going on right now in San Diego. We wanted to know what the perfectly paired dishes are for this summer’s dining, so we scoped some of our favorite spots from Downtown to Carlsbad and everywhere in between. As we ate and drank our way through America’s Finest City, we met some extremely talented local chefs who even gave us a little inside “dish” as to what’s happening at their establishments this summer.
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The Marine Room 2000 Spindrift Dr., La Jolla, CA 92037 855.238.9063 | www.marineroom.com The Marine Room’s long La Jolla tradition began in 1941. On its opening day, guests were served Fresh Lobster a la Newburg in a shell for an outrageous $1.35 and martinis for 35 cents. While those prices have changed (darn), the service and experience you’ll have at The Marine Room remains the same: nothing short of exquisite. Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver are ﬁrm believers that “food must taste as good as it looks.” And trust me, they don’t sacriﬁce quality for anything. Both Chefs, greatly inﬂuenced by their extensive travels, buy local and support sustainable for this globally inﬂuenced menu. “The best food is food that’s manipulated the least. We let the ingredients speak for themselves, because seasonal ingredients need minimal manipulation,” explains Chef Bernard (with his adorable French accent). Because San Diego is so rich in produce, all food prepared at The Marine Room is purchased directly from local providers. In fact, there is a farm that grows food exclusively for The Marine Room. Even the seafood is as local as they come: the Uni, described by Chef Bernard as “our gorgeous Sea Urchin” is from just two miles
off the shores of La Jolla. The Wild Prawns live in the waters of Baja. Even the Seabass, the second best seller on the menu, is from our very own backyard, Coronado Island. While the food’s to die for, so is the view. The Marine Room is nestled in a special spot on the sands of La Jolla, where, during high tide, the waves will literally crash upon the windows. You’ll get the best of both worlds. Literally. Chef prepared a fresh piece of Alaskan Halibut, which is served from April to November. The ﬁsh is crusted with dill pollen, brioche and parsley, and underneath, a fennel puree, ﬁngerling potatoes and wild leeks (a sweeter version of the leek, also known as ramps), which is only available during the Spring and Summer. Accompanying the ﬁsh are Farmer’s Market summer vegetables and herbs and lemon myrtle oil (made in-house). This dish is particularly enjoyable with a glass (or bottle) of Roero Arneis Italian Dry White Wine, selected by The Marine Room’s Sommolier, Lisa Redwine. One last remark from Chef Bernard before he signed his award-winning cookbook for both of us upon our departure, “When you come into the restaurant, eat with your eyes...it must be an experience.” Every experience at The Marine Room is intimate and unique. I guess that’s what happens when you “treat every day like a special occasion.” We will deﬁnitely be back.
ve N ati dge wle Kno Best Happy Hour in town: $10 appetizers, $7 glasses of wine (the good stuff). Sunday through Friday, 4-6 pm. Puttin’ a ring on it? We’re told to reserve Table 19. Best view in the house. Gluten allergies, vegan or just a picky eater? Indicate your preferences when you book your reservation on Open Table. The staff at The Marine Room will make note of it, and you won’t ever have to mention it again. Forego the day-trip to SeaWorld. You’ll be able to see the leopard sharks off the Shores this summer right in front of the dining room. Talk about “up close and personal!” And they’re not the only ones who love the sandy LJ beach. The Grunions lay their eggs from April through August, and you can only catch them in two places - here and Southern Baja.
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VIVACE AT THE PAR K HYATT 7100 Aviara Resort Drive, Carlsbad, CA 92011 760.448.1234 | www.vivace-restaurant.com Upon entering the beautiful property of the Park Hyatt in Carlsbad, we arrived at the AAA Four Diamond Signature Restaurant, Vivace. Elegant, yet warm and inviting, candlelit and romantic, dining at Vivace feels like you’re dining in someone’s home. Its lively, upbeat vibe and authentic, modern cuisine keeps locals coming back for more. Vivace, which means “alive” in Italian, is a modern interpretation of Italian cuisine. Tasting menus are all named from musical terms, depending on the “length” of the course. Each menu, named after a musical term indicative of its pace, is tailored to the desires of the guest: the “fastest” would be the Vivace, with three courses: full appetizer, a pasta and dessert or after-dinner cheese imported from Italy. The “slowest” menu, the Addagio, consists of two-and-a-half appetizers, half pasta, half entree and dessert of cheese. All pastas are made in-house and are all organic. Everything is farm-to-table, local and seasonal, which means the menus change frequently. The only constant is the high quality Chef Jesse Paul maintains in all of his dishes. Chef Paul, originally from Philadelphia, grew up with two Chefs and caterers: his mother and grandmother. It was by no surprise that he ended up ﬁnding a passion for food. For our pairing, he prepared Local Albacore Crudo, house-cured Lardo, pine nut coponata, with a Milagro tequila cocktail: refreshing and ﬂavorful for an afternoon on the patio at the resort.
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Chef Paul, who makes pasta for a living is ironically gluten free, which is why he offers a special gluten free menu to his guests as well! He also has numerous Vegan menu options. Within each season, Chef chooses a seasonal veggie, such as an artichoke or a tomato, and does a special four-course meal that’s “all about that veggie,” so each course would include at least one variety of that veggie, presented in a creative and delectable way.
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Pranzo at Vivace: This is a weekend “must” for locals! Pranzo, “lunch” in Italian, remains a signiﬁcant family event in Italy on Sundays. You’ll be treated to handmade pasta, fresh meat or ﬁsh, homemade desserts, a classical Italian cocktail and vino. Bring the family and enjoy the simple pleasure of a leisurely, comforting meal prepared fresh and in-house by Chef Paul and his team. Divertiti!
The Blind Burro 639 J. Street, San Diego, CA 92101 619.795.7880 | www.theblindburro.com The Blind Burro may be East Village’s new kid on the block, but don’t be fooled; you won’t ﬁnd amateurs here. As part of Good Time Design (who also operates fun locales such as Bubs and Block 16), this place is deﬁnitely on the cutting edge of the social food scene. In addition to the lively atmosphere, their Baja coastal cuisine hits the spot. With a variety of fresh, colorful, ﬂavorful dishes, The Blind Burro’s menu is not your typical Southof-the-border eats. Chef Sara Polczynski comes to The Blind Burro after working as a pastry chef under the Cohn Group for ﬁve years. She’s also head of the baking program at the San Diego Community College Continuing Ed Center, where she continues to be inspired by her students. She’s an advocate for local, sustainable, fresh food and it shows. We were impressed! Chef prepared some of her favorite warm weather bites for us. The “Fruits and Veggies,” based on the idea of Mexican
street snacks, is a mix of fresh watermelon, mango, jicima, and cucumber, sprinkled with Tahin - a chili lime salt that livens up these basic fruits and veggies. Colorful, bright, refreshing and healthy, this is the perfect snack for a summer afternoon on the patio. We also tasted the traditional Baja Ceviche: super fresh shrimp and scallops with tomato, onion, avocado, cilantro and lime juice, is made daily and served with saladitos - you’ll see these saltine-like crackers on tables in TJ. For you gringos out there, chips are served only upon request. And lastly, the Achiote Shrimp Baja Style Tacos: My favorite! Oaxaca cheese melted on corn tortillas, sautéed shrimp in achiote sauce and topped with roasted pineapple habanero salsa. Dee-lish. The tasting wouldn’t have been complete without a little swig of The Blind Burro’s White Hot Sangria...on tap! A chardonnay base with white grapes, strawberry, and Serrano pepper. A little sweet and a little spicy.
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It pays to live local. Show your 92101 zip and get 10 percent off! A must-try: The Blind Burro’s Dim Sum cart on Wednesday nights, where they choose a special item to feature each week - from Baja-inspired dumplings to build-your-own guac bar to oyster shooters! Dim Sum and then some! Bring on the heat with two house-made salsas off the menu: the Iguana Sauce and
the Sweetheart Sauce. Ask and you shall receive. Did someone say bottomless? Yep, housemade Sangria. Every weekend during The Blind Burro’s new Summer brunch: 10 am – 2 pm. Play bartender for the day (or night) and order Paloma Service: Your server will bring a bottle of the Don Julio tequila to your table along with ice, Squirt (soda) and limes. This way, you
can lounge and enjoy your company (and mix your cocktails as strong as you want and as often). Looking for a night-capper? Check-in to The Blind Burro’s Cat Eye Club: a Mad Men-inspired, 1960s cocktail lounge, just next door. Don’t worry about remembering a password, this “speakeasy” is not under wraps. It’s just an intimate venue with a loungy vibe.
Beaumont ’s Neighborhood Eater y 5662 La Jolla Blvd, La Jolla, CA 92037 858.459.0474 | www.beaumontseatery.com This favorite neighborhood hangout has been serving locals for seven years. Located in the heart of Birdrock in La Jolla, Beaumont’s is exactly what you want within walking distance of your home. Stop in for a happy hour cocktail, bring the family for an early weekday dinner, dance the night away to live music on weekends or enjoy Sunday brunch on the patio. Beaumont’s really is the pulse of this community. Described as “casually elegant,” this place has an upbeat vibe with a diverse clientele. Chef George Morris, who joined Beaumont’s in September 2012, comes to San Diego from Steamboat, Colorado, where he was the Executive Chef at the highly acclaimed Trufﬂe Pig. Over the last several months, his focus has been on adding modern, local, ingredient-driven items to Beaumont’s menu, with a wider variety of ﬂavors, while keeping the signature dishes the regulars at Beaumont’s love so much. The menu, described as “contemporary eclectic comfort food” has everything from Korean Street Tacos to Linguini with Clams, made from the freshest seasonal ingredients available. Can’t stomach an award-winning half-pound burger yourself? Don’t worry. There are lots of shareable plates, too.
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For our pairing, Chef Morris chose to showcase his infamous Duckwich, which, he told us, was born during a manager’s meeting, of all places. One of the (hungry) owners wanted something “on the ﬂy” (no pun intended). Knowing she didn’t have a palate for duck, Chef was determined to change that. He thinly sliced his pineapple chipotle barbequed duck, topped it with bruleed bananas, triple cream brie, cilantro, onion and Fresno chili aioli - pressed between two pieces of toasted ciabatta, like a Panini and it was so good, they threw it on the menu! The perfect complement to the Duckwich would be the Spicy Margarita made from high-quality tequila and fresh organic lime juice, which rounds out the strong ﬂavors from the duck and cilantro in the sandwich. The Southern Wedge is another seasonal favorite, chosen by Chef. Made with baby iceberg, red onion, red pepper, Gorgonzola, crumbled bacon, Tabasco ranch dressing and boneless pieces of Jidori chicken, crispy and Southern fried (yum). Enjoy this with an Iron Fist Renegade Blonde beer. Add a patio, some sunshine, and you’re “golden.” If you love Beaumont’s as much as we do, visit their sister restaurant, Brockton Villa, which is just a short jaunt away at the La Jolla Shores.
ve N ati dge wle Kno Craving a creamy sweet to go along with your Duckwich and fries? You won’t ﬁnd this on the menu, but Chef Morris recommends ordering up Beaumont’s take on the “Milkshake” - a Green Flash Double Stout beer with salted caramel gelato. He tells us, “It’s INSANE!” If you need help over the hump, Beaumont’s celebrates mid-week with Wine Wednesdays. It’s the best value-driven wine program in town, where bottles of quality vino range mostly from $20 - $25 per bottle, and you won’t spend more than $45, which is the highest priced red wine on Wine Wednesday’s menu. That’s reason enough to make me drink on a school night. As if husband and wife owners David and Megan Heine (Megan’s the newly converted “duck lover”) aren’t busy enough, they also devote a considerable amount of their time to Las Patronas, which supports nonproﬁt programs in San Diego County.
VELADOR A AT R ANCHO VALENCIA R ESORT & SPA 5921 Valencia Cir., Rancho Santa Fe, CA 92067 858.759.6216 | www.ranchovalencia.com Veladora, which was part of the impressive $30 million renovation this Rancho Santa Fe resort underwent last year, is Spanish for “candle,” and there is no shortage of those here in Rancho Valencia’s dining room. This is where rustic ranch meets modern elegance. Veladora is both sophisticated and accessible, elegant yet casual. Comfortable. Romantic. Sexy. Once you’re here, you won’t want to leave. We sure didn’t. One major goal in the renovation was to preserve the character, charm and feeling of “home” this resort has always enveloped. We noticed the original wood beams overhead (updated with
gorgeous oversized iron chandeliers), the ﬁreplace (adorned with colorful ﬂowers and throw pillows), natural woods and more modern accents, like the design of the chairs. Speaking of design, it’s hard to miss the beautiful centerpiece of the space: “The Hirst,” a collection of hundreds of real butterﬂy wings pressed behind glass by British artist, Damien Hirst. It’s mesmerizing. After touring the newly remodeled space, we caught up with Executive Chef Eric Bauer, who told us a little bit about the Mediterranean roots of his menu. While many of the ﬂavors imitate those from the South of France and Italy, Chef uses California-based ingredients and veggies in staying true to his efforts (and the Ranch efforts in general) to help eliminate the carbon footprint. His menu changes micro-seasonally, depending on what’s best for the moment. An advocate of fresh, local fare, he frequents neighbor Chino Farms and even has produce from them secured
speciﬁcally for Veladora. This is as “farm-to-table” as you get. Chef told us they’re even in the process of procuring their own honey, with six beehives on property. It’s all the “buzz” this summer! For the pairing, Chef prepared a dessert to-diefor: Buttermilk and Greek Yogurt Panna Cotta with candied basil, Nasturtium ﬂowers, Chino strawberries two ways and local kumquats. We enjoyed this with the Strawberry Hacienda, made with Silver Tree Vodka, freshly squeezed lime juice, torn basil leaves and muddled strawberry. Both were too pretty to eat or drink. Then again, that didn’t stop us. Your experience at Veladora would not be complete without a visit to the polo-inspired cocktail lounge next door, the Pony Room. Choose from over 100 ﬁne tequilas, draft wines and draft Frizzante, a type of Prosecco with less carbonation, or classic cocktails. Giddy-up!
ve N ati dge wle Kno Looking to sip? Veladora’s wine list is almost as impressive as their multimillion dollar renovation, with over 600 - that’s right, HUNDRED - hand selected wines to choose from. Viva la Vino! Ladies’ Lunch: Every ﬁrst Tuesday of each month, Rancho Valencia hosts Savor & Style. It’s a fashion show gone right: lunch at Veladora and styles by the Sheridan Boutique, modeled as you enjoy some of Chef’s light lunch fare. Tumble with RV: Look for the cocktail of the month (and other RV happenin’s) on Rancho Valencia’s Tumblr: http://ranchovalencia.tumblr.com
The 3rd Corner 897 Coast Hwy 101 #104, Encinitas, CA 92024 760.942.2104 www.the3rdcornerencinitas.com They had me at “800 wines.” This little retail wine shop and California bistro packs a lot of punch (er, wine...). With over 800 global wines and champagnes to choose from, the 3rd Corner is a wine-lover’s heaven. You’ll love that they’re all about quality and value, too. Purchase wine onproperty and pay half the price of what it would retail somewhere else, with only a $5 corkage. Get those bottles poppin’! It all started in Ocean Beach, where the original wine club through The Bungalow (now, closed), grew so much the owner bought the space across the street, which is where the 3rd Corner was born.
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Since then, two more locations opened - Encinitas and Palm Desert. A wine shop, a full-service bar and a bistro all rolled into one, this little gem is not to be missed. Chef Lincoln Williams, who has been at the 3rd Corner Encinitas since it’s opening ﬁve years ago, came back to San Diego after seven years in NYC. It’s hard to live anywhere else when you’re born and raised in SD. He gave us a little taste of everything on his bistro menu, from grilled shrimp skewers with a roasted corn salad and lemon vinaigrette; to Mexican shrimp ceviche with avocado and tortilla chips; a meat and cheese board; and, a delicious asparagus salad with wild arugula, fennel, red onions and parmesan cheese. From the bar: a Blood Orange Margarita “up;” a Stiegl Pilsner from Austria - light and refreshing with a hint of lemon - delicious with shrimp and ceviche; and a personal fave: a glass of Kim Crawford Sav Blanc. Bon appétit!
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Late night munchies? The 3rd Corner serves their full menu until 1 am! Sunday Dinner Preﬁx includes three courses with wine pairings in case you’re looking for a little wine education over a meal. Monthly Wine Dinners: Each month a different winery is featured. Chef whips up four to ﬁve courses with wine tastings from the chosen winery. A fun group date idea! Join their Wine Club and get 15 percent off retail purchases at any of their three locations.
Donovan’s Steak and Chop House 570 K Street, San Diego, CA 92101 619.237.9700 | www.donovanssteakhouse.com You’re sure to catch a glimpse of someone important here. Donovan’s, a long-time local favorite based out of San Diego, sees Padres, Chargers, congressmen and other local political ﬁgures on a weekly basis. If it’s not the top-notch service, it’s the award-winning steaks and chops. Ok, maybe the stiff martinis. Whatever lures these “somebodys” in here, though, must be good, because they keep comin’ back for more! This traditional steakhouse serves USDA prime cuts of all sizes. In fact, it’s the only establishment in San Diego that serves “USD prime all the time,” General Manager Michael Koda tells us. Unlike other steakhouses, extra sides are not
an up-charge. Thanks for the greens, Chef! During our visit, Executive Chef Arturo Mejia prepared a fresh piece of halibut, lightly seared and ﬁnished in the oven, topped with sautéed spinach, sundried tomatoes, and shoestring onions with lemon buerre blanc and capers, paired with a citrusy, full-bodied Hess Chardonnay. He also ﬁred up a bone-in ribeye, served with potatoes au gratin, thinly sliced and layered with Gruyere cheese and seasonal veggies. He paired this with Lagier Meredith, a small production wine out of Napa. Whether you’re in the mood for something light or just a good thick cut of prime beef, Donovan’s menu offers a wide variety for the discerning palate.
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You may think Donovan’s is the surname of the family-owned business, but it’s actually a combo of a few of the owners’ names: Don and Devan. Become the ultimate VIP: If you’re a “regular,” you can earn your nameplate on the bar or at a table. Just what makes you a “regular?” Dining with them at least twelve times a year or until they know you
by face and name. Make sure you ask for “off the menu” specials, like a bone-in New York, the Chef’s ﬁsh selection, oysters on the half shell, fresh Seafood, crab legs, Australian rock lobster tail or a signature seafood tower appetizer. “Off the menu” really could be its own menu here...
You don’t want to miss Donovan’s Happy Hour: Every day (yes, that means Saturdays and Sundays, too) from 4-6 pm, Chef serves up complimentary ﬁlet mini burritos and Philly cheesesteak sandwiches - all USDA choice beef. At the bar, you’ll ﬁnd $6 beers, $9 martinis and signature cocktails and $8 glasses of wine.
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BUR LAP 12995 El Camino Real Del Mar, CA 92130 858.369.5700 | www.burlapeats.com As they celebrate their two-year anniversary this summer, BURLAP will certainly not be closing its doors anytime soon. The playful atmosphere and creative, fresh fare is a North County favorite. And, as they welcome new neighbor Snooze: an AM Eatery, the suburban Highlands is deﬁnitely where the young and hip are hangin’ – east of the 5, anyway. Celebrity Chef Brian Malarkey and his team at Enlightened Hospitality Group have become a local social dining tycoon, with BURLAP and their other unique establishments: Searsucker, Gingham, Herringbone and Gabardine. We love the fun vibe at all of these establishments, and it’s no doubt a “see and be seen” scene. Lucky me, I was able to catch Executive Chef
ve N ati dge wle Kno Chef Paul, who makes pasta for a living is ironically gluten free, which is why he offers a special gluten free menu to his guests as well! He also has numerous Vegan menu options. Within each season, Chef chooses a seasonal veggie, such as an artichoke or a tomato, and does a special four-course meal that’s “all about that veggie,” so each course would include at least one variety of that veggie, presented in a creative and delectable way. Pranzo at Vivace: This is a weekend “must” for locals! Pranzo, “lunch” in Italian, remains a signiﬁcant family event in Italy on Sundays. You’ll be treated to handmade pasta, fresh meat or ﬁsh, homemade desserts, a classical Italian cocktail and vino. Bring the family and enjoy the simple pleasure of a leisurely, comforting meal prepared fresh and in-house by Chef Paul and his team. Divertiti!
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Anthony Sinsay for a “working interview” in the kitchen before the dinner crowd arrived. Sinsay, who joined BURLAP a little over a year ago, likes that, “Here, my food is center stage,” he says. “It’s more my style. I can be more creative. No bounds.” Malarkey has really allowed him to show his creativity as a Chef, and they have a “great working relationship.” Sinsay likes to offer a little bit for everyone - from the simple dishes and sharable plates to the more advanced palate. He plays off the “Asian cowboy” theme of the place, but “likes to think of what we do as a little more than that. My background is Filipino, and I incorporate a lot of that into the menu. I think of it more as modern Asian with global inﬂuence.” When I asked him what keeps people coming back, he jokes, “Well, it’s deﬁnitely not my good looks. I mean, I’m Filipino!” But on a more serious note, “It’s our unique menu, there’s a little of everything: from simple, worldly, approachable dishes to more adventurous and daring entrees. The mix is what sets us apart.”
For the pairing, Chef seared up some fresh sea scallops, smoked potato, dill, Meyer lemon and seaweed. A light, crisp, acidic, dish - perfect for a warm summer day. He paired it with a new cocktail he calls the “perfect gin and tonic,” which was so pretty it looked like it could be a centerpiece. Sinsay, admittedly not much of a drinker, gave us a little bar tour after describing his cocktail creation. We were particularly interested in the house-made infusions, which switch out periodically depending on what’s seasonal. He’s also made concoctions based on his wild hair, the most recent: a bubblegum rum. It’s pink, it’s sweet, and it’s strong. Before our departure, I asked Sinsay what keeps him inspired, “My staff. They show up and they’re dedicated. They want to learn. I tell them all the time I can’t be a great Chef without them. They push me and motivate me.” A nod to you, BURLAP staff. Job well done.
83 Degrees 660 Carlsbad Village Drive Carlsbad, CA 92010 760.729.7904 | www.83degrees.net They’re just a couple of guys jumping into the craft beer craze...and they hit the nail on the head with this one. That is, after changing the name just days before the opening. 38 Degrees, the original brand and concept, is the temperature at which beer should be stored and served. After a hiccup with an Alhambra, California business owner who has an establishment with a similar name, the stand-up, cooperative Carlsbad beer dudes ﬂipped the order of the numbers to avoid any further conﬂict. It hasn’t seemed to slow them down. 83 Degrees, the only “gastro lounge” in town, is exactly what Carlsbad Village needed, and clearly, wanted. We showed up at 6 pm on a Friday (just 30 days after they opened) and the place was slammed! All kinds of people bellied up at the bar for happy hour drafts, others enjoyed sipping craft cocktails on the patio. Garage doors open to street-side seating where you can order both food and drinks. With 50 seats in the bar alone, they have the largest bar seating in town. One notable feature you won’t miss is the “Beer Wall,” where you’ll ﬁnd a menu of over 45 draft beers, 30 that change weekly. Most of the selection is locally inﬂuenced, with 75
percent on hand coming from California, if not, right here in SD. The Other 25 percent is a good mix from places like Pennsylvania, Maryland, Michigan and Texas, to name a few. In addition to 83 Degrees’ impressive beer menu, they also serve farm-to-table American favorites, too: fresh, organic salads, artisan ﬂatbreads, all-natural meats and ﬁsh. For our feature, Chef Adan Mendez served up a certiﬁed Angus beef burger topped with braised short ribs and blue cheese crumbles on a brioche bun, paired with Ballast Point Habanero Skulpin IPA. Nothing beats a hearty burger and a cold beer on a Friday afternoon!
ve N ati dge wle Kno These guys hold an entertainment license, but nothing on the books just yet. We’ll be looking for some live music line-ups soon! During our quick visit, we got to shake hands with Bar Manager, Fred - whose last name doesn’t even need mention. If you’re from C-bad you know who we’re talking about...and if you’re not, make sure you stop by to say hi to the veteran bartender.
Whisknladle H o s p i ta l i t y farm to table Whisknladle 1044 Wall Street La Jolla, CA 92037 T. (858) 551-7575
Prepkitchen 7556 Fay Avenue La Jolla, CA 92037 T. (858) 875-7737 1201 Camino Del Mar Del Mar, CA 92014 T. (858) 792-7737 1660 India Street San Diego, CA 92101 T. (619) 398-8383 voted san diego’s B e s t Fa r m t o ta b l e , whisknladle San Diego Magazine, Readers’ & Critic’s Pick
B e s t C h e f, R ya n J o h n s t o n San Diego Magazine, San Diego Home & Garden Readers’ Pick
Best of the best, Casual prepkitchen little italy San Diego Magazine, Critic’s Pick
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SAN DIEGOâ€™S ONLY BEACH FRONT SPA REVITALIZE Spa | Salon | Sauna | Steamroom Outdoor Whirlpool & Fitness Center GET SOCIAL with the Catamaran Resort Hotel & Spa
www.CatamaranResort.com | 858.539.8821 3999 Mission Boulevard | San Diego, California 92109
FASHIONFLUENCER San Diego’s Most Stylish Strut their Stuff WRITING & PHOTOGRAPHY BY: RENEE ROGERS
Curious as to what the term ‘Fashionﬂuencer’ is? How about this for a deﬁnition: A bold and conﬁdent individual who leads their community with style and grace. Check out these top inﬂuencers and you’ll see what I mean. Thanks to a mass amount of LOCALE readers and their votes, we’ve narrowed it down to the following select women. They’ve been chosen not only because of their style and ability to stay ahead of the trends but also for their ambitious ways. All of them have honed their entrepreneurial talents and now have businesses they can call their own. Learn how these girls earned their stripes in fashion, and it’ll be easy to see why they’re San Diego’s most stylish.
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“I don’t believe in “must-have.” I believe you “must-feel-good” in everything you buy.”
WITH A TWIST MAHJUBA LEVINE
FASHION EXPERT AND STYLIST OF CLOSET THERAPY Q: When did you begin Closet Therapy and what was your inspiration behind that? I started Personal styling in 2001, before it was even a career choice. I realized how much my expertise helped people by giving them conﬁdence and looking the best they could. I wanted to give that feeling to as many people as possible. Q: You were handpicked by Stacy London to be part of her ‘Style for Hire’ team - what was that whole experience like? When I was contacted, it was a full-circle moment for me. To be part of such an amazing network of professionals who followed their passion for styling and understand the concept is incredible. Stacy uses her celebrity in such a positive way to help so many people. She now gives stylists opportunities to also live out their dream. I am honored to be recognized by her, and she continues to be an inspiration. Q: Describe your personal sense of style. My own personal style is classic chic with a twist. My twists are usually a mix of accessories. I love well-tailored clothes with a fab bag, jewelry or shoes. “Right now I’m pairing my metallic gold, pointed-toe Manolo Blahnik pumps with jeans and a casual top.” Q: What are some of the brands that you gravitate towards the most? I love mixing brands from high-end to low-end. Some of my favorite brands are Valentino, Givenchy, Zara, J Crew and Helmut Lang. Q: What are some quick tips for someone who is organizing their closet in preparation for the upcoming season? Proper storage is key. Storage pieces such as garment bags, boot containers and moth repellent are very important. Organizing your closet by season is a great way to stay on top of your wardrobe, too. Q: What’s one item in your closet that you can’t live without? My Helmut Lang blazer...I literally wear it almost everyday. Q: Who would be your dream client to style? Every stay at home mom Q: What’s the most common item that people seem to be missing but totally needing? Almost every client is missing basic wardrobe essentials. I provide a list of these essentials to my clients during my editing process. Q: A spring/summer must-have for women? And men? I don’t believe in “must-have.” I believe you “must-feel-good” in everything you buy. Women will feel good in a caged sandal, they are super sexy. For men, white jeans...its fresh yet still masculine. Q: Individual styles are just that - individual - why do you think so many people come to you and trust you with the task of revamping their wardrobes? Due to the overwhelming choices of clothing, people are really lost. They have no idea what looks good on them or where to go to shop. I help them by choosing individual pieces that will compliment them with taste and style. Gerhard Boutique on Cedros Ave 143 South Cedros Ave Suite J Solana Beach, CA 92075 858.345.1153
Q: When you’re not busy styling, what are some of your favorite things to do in San Diego? Summers are slower months for me, which is perfect. You will ﬁnd me and my two little girls paddle boarding at Mission Bay or hanging out at Coronado Beach. We love being outdoors and enjoying the beautiful weather.
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â€œWhen picking certain pieces, I look at versatility. Having a spring jacket that transitions to Fall and Winter is staple, classic and worth investing in.â€?
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Blended Industries 1025 Prospect Street Suite 220 La Jolla, CA 92037 858.255.8205
HOLLYWOOD GLAM MIXED WITH
EFFORTLESS CHIC SUMMER ALBERTSON
AMBITIOUS BLONDE AND OWNER OF BLENDED INDUSTRIES Q: What’s the story behind your boutique Blended Industries, and how did it begin? Blended Industries is the ﬁrst Legal Clothing boutique and wine bar in the country, and we proudly claim that title! Prior to opening Blended, I owned a small boutique in La Jolla called Summer Elizabeth. My vision for both stores was to always create a relaxing, comfortable atmosphere that people would want to come back to. Seeing so many men patiently waiting for their wives/ girlfriends to shop, I thought they needed to be comfortable too! What man wouldn’t patiently wait with a glass of wine in-hand while the game is on the TV? My winemaker boyfriend, Jesse Kovacs and I had that “ah-ha!” moment... “What about combining shopping with wine.” It really was genius. Six months later, Blended Industries was born. Q: What kinds of brands will we ﬁnd when shopping in your boutique? We tend to carry established brands as people like to walk into our store knowing the quality, price, fabrication and cut is exactly what they’re used to. BCBG Max Azria has been a staple brand I have carried for over three years. Parker, Equipment, Free People and J Brand are also among my best selling brands. We like to keep certain pieces exclusive, so for the one-of-a-kind specialty items, we bring in custom dresses designed by Project Runway star Michael Costello. For edge and something unique, we carry Karina Grimaldi, Stella&Jamie and Donna Mizani. Our Men’s lines remain very commercial, as guys hate to try things on! They want to see, like, buy. Ha-ha. Some of our most popular labels for men are HUDSON Jeans, J Brand, Original Penguin, Howse of Howe, RUFUS and Velvet men. Guys are really easy, give them a nice pair of comfortable jeans, a soft V-neck tee or a tailored dress shirt and they’re ready to go! Q: When buying for your boutique what are some of your methods in staying ahead of the trends? Jesse and I hand pick and try on every piece
in our store. I have to check the garments each time for quality, ﬁt and style. If I don’t love it, it doesn’t make it in the store. I stand by believing in what you sell. For trends, I actually reach out to friends of mine in Paris and New York. I have been blessed to have met a lot of people in the fashion industry. Receiving conﬁdential trend reports before seeing it in person at Fashion Week helps gage what styles work for my already existing clientele. Since we are in La Jolla, and it’s such a tourist destination, I do buy with “out of town-ers” in mind. You have to. Not everyone is looking for a cute cocktail dress. Another key factor in buying, fashion repeats itself every 20 years. Look to 90s fashion to see what’s hip or what’s going to be hip. I’ll give you a hint, a lot of mix ‘n match, crop tops, ﬂoral denim, neon everywhere, cutout dresses and a staple piece like a denim jacket. Never forget the most important part of fashion – expressing yourself. A lot of who you are is reﬂected by what you wear. Q: Has your background always been in fashion? I actually have a degree in Psychology and have always had a love affair with fashion. After I realized I liked the dress up part more than the psycho analyze part, I quickly changed my career. Clothes and Shoes were always my thing, and having the ability to put things together on myself and others came as second nature. I started “SE_INC” (Summer Elizabeth INC.) as a freelance stylist in LA and San Diego. It was a blast and a great learning experience. Q: Describe your personal sense of style. My style is incredibly unique. I try to break all the rules and go with what I like. I’d say I’m a little old Hollywood glam mixed with effortless chic. There’s nothing worse than a look that appears to be forced or too much, less is more in most cases. You can guarantee I will always have an interesting shoe to compliment my looks. Nothing says style more than a complete look.
Q: What kind of inﬂuence has San Diego had on your look? San Diego is so beautiful and inviting, I hope my style reﬂects that exactly. I want to keep the laid back look but always add something fun, edgy and different to reﬂect me. I think San Diego is deﬁnitely becoming a more fashion-fueled city. You see beauty everywhere you go. My opinion to those worried about being over-dressed…it’s better to be over-dressed than under-dressed. I think most will agree with me. Q: What’s your favorite item in Blended Industries right now? I am OBSESSED with the ‘Nixon’ jacket by BCBG MAX AZRIA, the leather/canvas combo, bright print, and studs...it’s art. When picking certain pieces, I look at versatility. Having a spring jacket that transitions to Fall and Winter is staple, classic and worth investing in. Q: Blended Industries doesn’t just have Women’s clothing but Men’s as well - what’s your favorite current trend for men? Deﬁnitely vintage tees, leather jackets and tailored jeans. Q: Besides hanging out and sipping wine at your shop - where is your favorite San Diego spot? I LOVE Herringbone in La Jolla, great atmosphere, perfect date spot, very fashionable crowd!! For a fun bar scene, Whiskey Girl! For the active folks, I love running La Jolla cove, it’s peaceful, beautiful and serene. Q: Who would be your dream client to style at your boutique? I feel blessed to have styled so many people; I can only wish to style many more. Styling is more than just making someone feel conﬁdent in their outﬁt, it’s about meeting the person, getting to know their lifestyle, interests, favorite places to go, and dress them appropriately for each occasion. I love what I do; I wouldn’t trade it for the world.
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Three designers I would love to have in my closet forever would be BCBG, Haute Hippie and Chanel!
GLAM SELMA ALAMERI
STYLISH ENTREPRENEUR OF BRIO VENTURES Q: Describe your sense of style. My sense of style is casual glam! I love to take casual comfortable clothes and glam it up.
found myself. It’s deﬁnitely brought attention to my sense of style, but hasn’t led to any opportunities in particular.
Q: How did participating as a contestant on The Bachelor inﬂuence your style? Being a contestant on the show didn’t really “inﬂuence” my style so to say, but it deﬁnitely gave me more reason to be dressed up on a daily basis.
Q: What are your favorite trends for Summer? My favorite summer trends would have to be Maxi dresses and sheer tops! Maxis are always an easy throw-on and so comfortable, effortless without looking effortless. Sheer tops are always sexy yet classy. They can be paired with anything and can look casual or dressed up.
Q: Were any of the clothes provided for you on the show? None of the clothes were provided for us, everything you saw was everything we brought from home. Q: What was the experience like on The Bachelor and what kind of opportunities has it lead to? The experience was probably the most incredible experience of my life yet. I met so many good people through the show, and it sounds a little cheesy to say, but really
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Q: What’s your ‘go-to’ accessory? My go to accessory has gotta be my watch! I’ll always have my watch on! The rest is just icing on the cake. Q: You’re the Founder and CEO of your Real Estate company, Brio Ventures - what’s the story behind that and how you got started? My sister, Reem and I started Brio Ventures a few years ago, competing against my brotherin-law, Scott Sinnett, her husband. It’s sort of a funny story, Scott was ﬂipping homes long
before her and I ever thought to branch out and start Brio. He was doing so well and her and I would help him here and there and had so much fun doing it. We knew we deﬁnitely had an eye for it. We branched out, started Brio, but we still involve Scott in every home we ﬂip. We add a woman’s touch to it, and we love working all together. Although Scott still has his own company (Origo Group), the three of us have built Brio up together. Q: What’s a typical work day outﬁt? A typical “work” day outﬁt is really anything I feel like wearing that day. Sometimes it’s gym clothes, sometimes it’s boyfriend jeans a cute top and rock stud Valentino’s! It all depends on what mood I’m in, really. Q: If you could stock your dream closet with only 3 designers who would they be? Three designers I would love to have in my closet forever would be BCBG, Haute Hippie and Chanel! I would have something for every occasion!
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Streets of Cedros Ave Design District
LITTLE ITALY 1501 INDIA STREET, SUITE 101 SAN DIEGO, CA 92101 619-677-3000
BOLD, UNIQUE & feminine RUTH MELERO
CHIC OWNER OF MELERO BOUTIQUES Q: Your ﬁrst boutique opened a few years ago in Little Italy, and now you’ve recently opened up another in Del Mar - what’s the story behind how you started and what inspired you to open your own boutique? I’ve always considered myself an entrepreneur. I opened my ﬁrst retail store when I was 19 years old and always enjoyed the buying process of clothing and merchandise for my business. I then, moved to Texas, ﬁnished school and started a restaurant franchise. A few years after successfully establishing myself within the restaurant industry, my heart was still in the fashion world. I decided to leave my restaurant franchise and life in Texas to follow my heart’s true passion. Paris conﬁrmed! I was off to Fashion Week. Q: Has your background always been in fashion? As a woman, yes I have always loved and been inspired by fashion. I graduated in Business and majored in International Commerce. Q: Describe a typical day running two boutiques. Running two boutiques is great! Both boutiques are currently in transition and things get overwhelming at times, but I am thankful for my amazing team who’s on board everyday. I also began building Melero’s E-commerce site www.meleroboutique.com, which is very time consuming and acts as a third store. Both Melero locations are open and running seven days a week. I take pride in my business, strong work ethic and enjoy working in either store with my clients each day. Growing a business takes a lot of time and dedication. I have many styling appointments with my clients each month. I offer in-home styling as well as private styling sessions at both Melero boutique locations. My goal is to share my passion for fashion and grow my business; therefore, I am constantly on the look out for upcoming events and opportunities for promoting both
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boutiques. I love hosting events and putting together fashion shows, so reaching out to local magazines, country clubs and clients is a great opportunity to open doors for Melero, but is also a great excuse for me to throw private in-home trunk shows for my clients and their friends! Each member of the Melero Team provides a speciﬁc role in helping me run and grow my business effectively. At Melero we always make sure to stay connected and inform our customers about new merchandise, sales and events. Updating our social media sites (Facebook, Twitter, Instagram) and database on a daily basis is one of Melero’s top priorities. I constantly go through line sheets and am on the hunt for emerging designers and new brands. On a side note, entertaining “Jack” my Jack Russell is a huge part of my daily routine. He brings Melero and my customers so much joy and never leaves my side. Q: What’s one of your most exciting moments or accomplishments so far in your career? Opening my ﬁrst Melero Boutique & Gallery in Little Italy in December of 2009 and having three successful years there is very exciting, especially during the rough times in the economy. Having the opportunity to open a second Melero Boutique & Gallery is deﬁnitely a huge accomplishment. Thanks to all my customers and clients, I have the opportunity to keep my dream alive and share it with this wonderful community. Q: What’s your favorite Summer item in Melero Boutique right now? The Valentino Lace dresses in black or cream and the semi precious stone necklaces. Both items are classic, eye appealing and will make any woman look fabulous. Q: Describe your personal sense of style. I love statement pieces, anything unique with its own character. I especially LOVE to buy what can’t be found San Diego. In many
cases, these items I ﬁnd and fall in love with are not available in the USA. My style would be bold, unique but also feminine. When I travel to Paris, each showroom and accessory fair I attend offers 400+ designers for buyers to choose from. I walk the aisles and if something really catches my eye, I stop and have the opportunity to meet the designer. This makes the collection selecting process more rewarding because you ﬁnd out the story behind each garment’s creation and what truly inspired the designer to create their collection. Q: Name an item in your closet that you can’t live without? I have two. Jeans and my black sports jacket. Q: What are some ways that you stay ahead of the trends? Class and elegance will always be a trendy. All you need to do is add a touch of an in-season print and a pop of a trendy color and you’re good to go! Q: What 3 must-haves should every girl have in her closet? LBD (little black dress), Black Pencil Skirt, Sport Jacket. These three essential pieces are a must. MY three essentials are a great pair of sunglasses, a designer bag and a ﬁerce pair of black pumps. Q: Besides having two great boutiques in the San Diego area, what are some other ways that you stay involved in the Fashion Community? Melero participates in a number of fashion shows. We love fashion, but we also love supporting our local community. Melero advertises in the local magazines and also participates in their events. While attending these events we set up booths to promote Melero and all the great things both boutiques have to offer. I donate many hours for my styling services to auctions for non-proﬁts and gala events. Hosting trunk shows at both Melero boutiques for up-and-coming jewelry designers is also another way we love staying involved.
Melero Boutique and Gallery Flower Hill Mall 2710 Via de la Valle Suite B-150 Del Mar, CA 92014 858.259.7467
“MY three essentials are a great pair of sunglasses, a designer bag and a ﬁerce pair of black pumps.”
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TRENDY GRETCHEN AND BRITT HACKMANN
FASHION DUO OF NUBRY Q: What is Nubry: Nubry is a fashion and style blog that creates editorials, lookbooks and social media advertising campaigns for brands. Q: When did you begin Nubry and what was the inspiration in doing so? Nubry was born in July 2011 upon the idea that fashion brands can market to new and existing customers through lifestyle editorials online. Q: What is each of your primary roles with Nubry? Britt is the Fashion Director. Gretchen is the Editor in Chief. Q: Has your background always been in fashion? BRITT: I have a BS in Entrepreneurship and an MBA from Babson College. I began my career in academics, developing, strategizing and writing the leading Marketing and Retail Management text books in the world. From there, I moved to consulting on retail analytics. During this time, I began working with Gretchen on her fashion and tech startup, which she built shortly after college graduation. GRETCHEN: I have a BS in Entrepreneurship from Babson College. I previously owned a fashion/tech startup and have worked in retail, fashion, and marketing capacities. Q: Describe a typical day at Nubry. A typical day at Nubry includes content creation, social media and sales. Content creation begins everyday at 6 am and lasts for 6-7 hours. Afternoons are reserved for meetings with new clients and partners. Our photo shoots typically take place on weekends. 6. Describe each of your own personal styles. BRITT: My personal style is classic. GRETCHEN: I push the boundaries in fashion and love to discover new ways to implement trends. Q: How has being so involved in the Fashion community inﬂuenced your style? Being involved in the fashion community consistently challenges us to ﬁnd new ways of being inspirational to our fans. Because we are on the forefront of the fashion industry, it is our duty to communicate our fashion sense and knowledge to our readers in a timely manner. Q: Who is your fashion muse? We don’t look to one person for our inspiration. Rather, we turn to Fashion Week trends, street style, celebrities and each other as our style is constantly evolving. Q: What is your primary Trend Forecasting method for your fashion site? We attend New York Fashion Week for runway trends, which dictate the popular styles each season. During Fashion Week, a very important component is spotting street-style trends. We also follow current celebrity trends. Q: What’s one of your most exciting moments or accomplishments with Nubry? That moment when our inﬂuence was so great that we were enabled to have brand partnerships we could only have dreamed of having here in San Diego, like with Andaz Hotel and Neiman Marcus. Q: What are 3 must-haves that should be in every girl’s closet? A fresh, new pair of heels, a tried and true leather jacket and a collection of go-to bracelets.
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Streets of Cedros Ave Design District
â€œOur 3 must haves are a fresh, new pair of heels, a tried anda true leather jacket and a collection of go-to bracelets.â€?
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WHERE? Cinepolis Luxury Cinemas 6941 El Camino Real Carlsbad, CA 92009 www.cinepolisusa.com
W E A R (Get these looks) HIS 143 South Cedros Ave., Suite K Solana Beach, CA 92075 www.hismensstore.com Cedros Soles 143 South Cedros Ave. #L Solana Beach, CA 92075 www.cedrossoles.com My Sisterâ€™s Closet 8610 Genesee Ave., Suite 200 San Diego, CA 92122 www.mysisterscloset.com
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What could be better than a movie theater with a gourmet menu, full bar and a server who takes your order at your reserved seat? No more waiting in long lines or arriving an hour before the show; kick up your feet and relax in your own fully-reclining leather seat at Cinepolis Luxury Cinemas in La Costa. This is what the movie-going
experience should be. For a night at the cinema, we thought comfy-chic would be the way to go. Keep it casual with jeans and something loose and soft up top so cuddling up close to your date is much easier. You donâ€™t want him getting caught in a thread of sequins!
EMA THE CIN T A T H NIG BE IT A OWNT ’ IT U P D C L U B B IN
NG” DOWNI E L B U SINO OR “DO THE CA INSIDE S O IM P R E DRESS T
S E) LOOK
rom North County to El Cajon, we found just the right look for the hot nighttime destination of your choice. We covered everything from the movies to the casino. If you love colored denim, loose-ﬁtting tops and vintage accessories, join us for a trip around town in some of our favorite LOCALE LOOKS!
WRITTEN BY: NATALIE FITZGERALD PHOTOGRAPHY BY: ANTONIO PULLANO OF LOVINLIFE MULTIMEDIA STYLING BY: STYLE BY F.E.A. SPECIAL THANKS TO MODEL TALENT PROVIDED BY: REFRESH TALENT AGENCY & ZARZAR MODELS
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This casual, relaxed locale is a great spot to pre-game before a night out downtown with a group or to meet for a few drinks and a round of bowling for a date. East Village Tavern (EVT) also just rolled out a new menu, which includes healthy and delicious bites, so you can stick to your clean eating even at the bar! That’s not all that’s buzzin’ around EVT; they’re getting ready to open up a second location in Costa Mesa at The Triangle, along with other entertainment venues such as El Corazon and Saddleback Ranch. Here we go, OC – get your bowl on!
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Since bowling shoes typically aren’t the most fashionable, play up your outﬁt so that when you catch a glimpse of your twotoned toes, you’re less likely to cringe. A pair of skinnies are always a good look with bowling shoes – they won’t drag like a bootcut would once you take off your heels, and they’re practical as long as you can get into good form (read: make sure they’ve got some stretch to ‘em!). A ﬂowy top is a comfortable yet feminine look that will allow you the mobility to move and hit those strikes. Dress up your bowling look with some edgy vintage ﬁnds or add some girly ﬂare with fun accessories.
WHERE? East Village Tavern & Bowl 930 Market Street San Diego, CA 92101 www.tavernbowl.com
W E A R (Get these looks) Cedros Soles 143 South Cedros Ave. #L Solana Beach, CA 92075 www.cedrossoles.com My Sisterâ€™s Closet 8610 Genesee Ave., Suite 200 San Diego, CA 92122 www.mysisterscloset.com
WHERE? Double Deuce 528 F Street San Diego, CA 92101 www.doubledeucesd.com
W E A R (Get these looks) Cedros Soles 143 South Cedros Ave. #L Solana Beach, CA 92075 www.cedrossoles.com My Sisterâ€™s Closet 8610 Genesee Ave., Suite 200 San Diego, CA 92122 www.mysisterscloset.com UNIV www.univ-shop.com
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A little bit country, a little bit not. Double Deuce (DD), known for its resident bull named Bullet is sort of like two bars in one: it has everything the country-lovin’ cowboy (or girl) would want on one side and everything the hip-hop dance master could want on the other. So what’s the best look for a night out at DD? Well, it
better involve some good bull-riding pants because you won’t leave this place without a little ride. For a night on the town, we liked the skinny jeans look (so versatile) with a ﬂoral or solid color loose-ﬁtting top. Keep it on the lighter side, because who knows how long
(or hard) you’ll be riding that bull! Save the sweat for the gym. Native knowledge: We just learned Baby Bullet took over the Gaslamp! If you see him (it’s the mechanical bull’s look-alike, on foot), snap a photo and tweet it using #babybullet. You might even win a prize!
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The American Comedy Company, located in a renovated basement in the heart of the Gaslamp, accommodates 200 for a seated show – the biggest A-room in SD. They’ve got a full kitchen and now a full bar, and they’re serving up some of the best signature cocktails in town, like the American Mule and The Bees Knees. Come eat, drink and be merry as you watch some great headliners. They even open up the stage for photos with the comic postshow, and the images (taken by their professional in-house photographer) will be available for
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“tagging” on Facebook shortly thereafter! For your comedy club look, you want something comfortable enough to sit in for over an hour but sexy enough to take you out afterwards. The side slits in this vintage red Armani high-waisted skirt give a conservative piece a little more sass, and paired with a thin tank and leather jacket, you’ve got a sophisticated yet edgy look that can take you to any bar after the show. For him: stay on trend with some indigo stretch denim jeans and a buttonup which dresses it up for a night out downtown.
WHERE? The American Comedy Co. 818 B 6th Avenue San Diego Gaslamp Quarter, CA 92101 www.americancomedyco.com
W E A R (Get these looks) UNIV Waiting on address www.univ-shop.com Cedros Soles 143 South Cedros Ave. #L Solana Beach, CA 92075 www.cedrossoles.com My Sisterâ€™s Closet 8610 Genesee Ave., Suite 200 San Diego, CA 92122 www.mysisterscloset.com
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WHERE? Sycuan Casino 5485 Casino Way El Cajon, CA 92019 www.sycuan.com
W E A R (Get these looks) Cedros Soles 143 South Cedros Ave. #L Solana Beach, CA 92075 www.cedrossoles.com My Sister’s Closet 8610 Genesee Ave., Suite 200 San Diego, CA 92122 www.mysisterscloset.com
It seems like a venue that’s “way too far.” We SD locals tend to get caught in our own bubbles, I mean, neighborhoods. But actually, Sycaun Casino is only a short 25 miles from Downtown San Diego. Put on your game face and hop on one of the depots Sycuan runs from the South Bay, El Cajon, Mira Mesa and UTC, or better yet, coordinate a party bus to take you with a group of friends (think, wine tasting group goes to the casino!). Stay for a show at Live & Up Close (where there is not a bad seat in the house), eat at the late night buffet, and hit the slots or tables as late as you want. It’s like Vegas in El Cajon! You really won’t be disappointed. Sycuan just completed a $27 million renovation – from the carpets to the walls, the entire place is pretty much brand new. They’re also celebrating a big anniversary this year: 30! Celebrate with them this November. A night at the casino really calls for some glam. These fun, colorful dresses from My Sister’s Closet ﬁt the bill for some Blackjack betting. Dress these looks up with some vintage accessories and a unique clutch or evening bag. Viva Sycuan!
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! T HAT’S WHAT SH E SA ID
An irreverent retail column loosely based on real life experiences
L I F !
WRITTEN & STYLED BY: GRETCHEN AND BRITT HACKMANN PHOTOGRAPHY BY: ANDREW ABAJIAN
TH AT’S WHAT SH E SA I D An irreverent retail column loosely based on real life experiences
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“She wears a long fur coat of mink Even in the summer time Everybody knows from the coy little wink The girl’s got a lot on her mind She wants to lead the Glamorous Life”
ROBINA APPAREL & ACCESSORIES
~ “The Glamorous Life” by Sheila E
eeeep! eee ee ep! ep p!! B p Beeeeep!! eeeeep! ep ! Beeeeep!!! Beee eeep ee ep!!! ep !! It’ It’s t s 6 am a am, m, n no o ssign ign off th the he sun. sun.. Kno ock ck, knock! kn k n no oc o c ck k! Ok, k, now now my m eyes eyes ess Knock, arre ar are e wide wide e ope o op open…apparently, n appa n…a paren ren re ently tly ly y, n no o snoo sno oze o ze eb uttton today, today, toda y, because bec ecause our ou urr snooze button del eliv iv verie ve iie es a re at the do re door. “H Hold old deliveries are “Hold on ple l as ase, II’m ase ’m m com oming ing!” !” I sleep o n please, coming!” on the top to op b unk un nk in n n th tthe e “Star Suite”” at bunk Andaz az Hotel. Ho e Hot Ho elll. It’s not o too o shabby, shab bby, by act cttually this room was wa as b uil u i t ffor or Rockstars. No joke oke! ok actually built joke! I yo If y you ’re re no n ott care c areful ful,, y ful ou’ u’lll fall fa all o ff the h side, side, si de, but but II’ve bu ’ve ’v ’ve you’re not careful, you’ll off ma mas tered the ladder climb clim limb d ow wn. “Get e up Br ritt!” mastered down. Britt!”
Bri ritt and I are sisterss and d business bu usin si ess partners er . We’re We’r e’re Britt partners. als so roomies. O ur mar a ketting ng c ompany, Nubry y.co om, also Our marketing company, Nubry.com, get e s us some me pretty prettty glamorous gla gla lam a orous orous opportunities opportuni un tie es – gets suc uch as ourr lavish lav livin ving q uar u arrter terss at a Andaz Hote el in in such living quarters Hotel do dow owntown San Di Diego ego o…ye ess,, tthis hiss is hi is the the same luxury luxu xury ury downtown Diego…yes, hot ottel o el tha at Prince Prin r ce e Harry Har arry ry y squatted squ ssq q a att ttted at while w le he was whi was wa hotel that vis vi issiting California forr h is Ap A ach c e helicopter helicop o ter training train tr ainin ing visiting his Apache a t Cent ntro r nav a all base. av base bas e. “Good “Go G od d Mor Mo nin ng, g att the nearby El Centro naval Morning, sir irr! Y ou can set our ur pac ck ka kag ages es in i the e living livin li ving room roo oo om om sir! You packages and nd breakfast by the he e bunks, bun nks,, please.” pleas pl e e.” We typically t pic ty picall a y all receive extra extrra shipments ship pmen ments en s from fro our partners p tne par ners on Fri r day dayss iin nh op opes ope p s that that we will use our o ur Fridays hopes gifts gif ts over ov ove ver the the weekend, wee wee ekend ken k end, e d, and n then then upload upload upl o p pic s to to Inst IInstagram nstagr agram gram gr am or twe tweet et pic picss out utt to pics our followers. follo fo llo owers wers.
Maserati of San Diego 7477 Girard Ave. | La Jolla, CA 866.567.8449 www.maseratiofsandiego.com Andaz San Diego 600 F Street 619.849.1234 sandiego.andaz.hyatt.com
Step into Robina's for a unique and exciting fashion experience, contemporary fashion mixed with timeless classics spun around a west coast vibe. 1261 PROSPECT ST, SUITE 1 LA JOLLA, CA 92037 (858) 454-2964 ROBINAAPPAREL@AOL.COM
offee is my ﬁrst order of duty, obvi. Second order of duty – emails. Alerts have been going off since 4 am. Can’t help but notice we have a package from ViX. Hmm, I wonder what bikini they sent me this time. I love their swimwear! Also on the bell cart, a high-tech cooler from Beaming in Del Mar – they make cold-pressed organic juices and superfood smoothies. Nut Milk? Are you kidding me – that ﬂavor is my favorite! Thank you, thank you, Lisa.
Mailbox Alert: “Maserati would like Nubry to test drive their GranTurismo Sport in Blue Mediterraneo for 14 days.” Um, lemme think about that one…test drive a sexy 4.7L, 460 horsepower, V8 sports car that does 0 to 60 mph in under ﬁve seconds, topping off at 180 mph? Bright blue Maserati? Show me the keys, baby! I climb back into bed; this time I join Britt (sisterly love), she’s busy click clacking away on her Mac. “Hair and makeup at 8 am – Salon de Marcus,” she tells me. “And, we have two prospective client meetings today. Plus, The Palazzo wants to meet with us on Monday to discuss their summer festival, Carnevale, so they’re sending us a Schubach jet tonight.” It’s going to be a long day, but that doesn’t bother me. I love being an entrepreneur, and I’m passionate about the work my sister and I do!
SALON DE MARCUS 685 2nd Avenue | 619.239.2887 | @SalonDeMarcus | www.demarcus.biz We head out to Salon de Marcus near Horton Plaza where owner Marcus greets us at the door. Today, we’re in the mood for big curly hair – sort of like his crazy, curly mane, only much bigger with larger waves. Marcus’ salon is decorated with Versace furniture and crystal chandeliers. The space is posh, but at the same time, feels very warm and inviting. Marcus leads me to the VIP quarters and uses a wacky looking teasing comb to take charge of my long blonde hair. Meanwhile, Carina does her magic on Britt’s face. Not that Britt needs the special potion, but Carina sure knows her camera-ready foundation, eye shadow palettes and deluxe lash situation. We switch chairs after a little while to receive each other’s beauty service, take a few pics of ourselves lounging on the Versace sofa, Instagram it out, Foursquare our location, then head out for our morning pick me up.
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Juice Nut Milk Beaming Nut Milk Sprouted Almond Milk Vanilla Cinnamon Dates
Honey Stone Julep
Bourbon Organic mint Apricot Liqueur Honey
London Dry Gin Organic Strawberries Housemade Rose Petal Soda
AURPDVRIVWRQHIUXLW PLQW w/ hints of brown sugar
Notes of strawberry & juniper alongside ÀRUDODURPDV
DONUT BAR 631 B Street | 310.625.5571 | @DonutBar_SD www.facebook.com/DonutBar Today, we have donuts on our minds and agree that we just can’t resist the Donut Bar another day, so our next stop is B street where we are greeted by co-owner, Wendy Bartels, a motorcycle expert-turned-donut connoisseur. According to Wendy, customers can request their ideal donut ﬂavors by posting a comment to Donut Bar’s Facebook page the night before. At 5 am each morning, Donut Bar will post on their Facebook page the ﬂavors they are serving that day. But, that doesn’t guarantee you a donut. Between 7 am and 10 am, donuts ﬂy off the shelves, so if you’re not quick, you may miss the swoon-worthy edibles. We arrive just after the donut trafﬁc has cleared and are surprised to see empty trays behind the glass counter. Co-owner, Santiago Campa, knew better though and pre- saved Britt and I some of their special ﬂavors. After heading to the back of the kitchen, he comes out with huge trays consisting of M&Mtopped glazed donuts, blueberry, vanilla bean glazed, lemon round and sprinkle-covered donuts. For a few minutes, we know what it feels like to have been in Willy Wonka & The Chocolate Factory. Our modelesque pouts turn to extra large, teeth-bearing smiles. After enjoying a macchiato and a delicious donut treat, we jump into a passing cab and have the driver take us back to our quarters at the Andaz Hotel.
ANDAZ HOTEL 600 F Street | 619.849.1234 | @AndazSD www.sandiego.andaz.hyatt.com Our mornings are typically reserved for web content creation. During this time, we make sure all fashion, beauty and lifestyle stories are scheduled to post for the week on Nubry.com. We then reserve our afternoons for meetings. This afternoon, we’re meeting a prospective client at a hotspot in North Park called Polite Provisions. We hop in the elevator and take a ride down to the lobby where for a minute our hearts seem to miss a beat. “Your new car, ladies,” a fabulously dressed lady with oversized sunglasses and a shaggy pink jacket proclaims to us as she hands us the keys to our new ride. Parked directly out front is a freshly washed, sparkling, blue Maserati Granturismo Sport that just so happens to match the color of my outﬁt perfectly. Girl can’t complain! Britt takes to the driver’s seat, lucky bia***, and we iPhone map it over to happy hour at Polite Provisions.
POLITE PROVISIONS 5696 30th Avenue | 619.677.DRUG | @PoliteSanDiego www.politeprovisions.com It’s just 4:30 pm and this bar is jam-packed! While hanging out for a high chair and table combo, we cross the way to its adjacent restaurant called Soda & Swine where we order $3 gourmet sliders. We’re not allowed to enjoy adult beverages at Soda & Swine – a no frills room with brick ﬂoor and wooden picnic tables with red stools reserved strictly for eating – so we ask the waiters to bring “The Hen,” our mini chicken burgers, directly to our standing spot by the window. Polite Provisions’ renowned bar tender, Erick Castro, notices our dilemma and quickly crafts us up some signature cocktails…and boy does he have a heavy hand. But we’re not complaining! Garnished with the entire mint plant, I sip down my “Honey Stone Julep” pretty darn fast, but am surprised when I see Britt’s drink already empty on the counter. “Beat you!” She laughs. What a treat it is here - good food, good drink, good vibe, good crowd. A not-to-miss happy hour!
On Gretchen (top): Pink Russian Doll Caftan, $248, Skinny Bikini.
On Britt (right): Dress, $79, Azzaria; sunglasses, $95, Warby Parker.
On Britt (bottom): Teal Scoop Neck Caftan, $298, Skinny Bikini.
On Gretchen (left): Dress, $49, Azzaria; glasses, $95, Warby Parker.
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Drink Southern Gentleman Buffalo Trace Bourbon Averna Amaro Benedictine Peach Bitters Laphroaig 10 year Oversized sphere ice cube
Drink Plymouth Gin Cucumber Serrano pepper Lime Simple Syrup Crème de Mure Floating Jalapenos
Opposite Page: On Britt O B i (left): (l f ) Skirt, Ski $1035, $1035 leather vest, $1298, Son Jung Wan; t-shirt, $120, S.I.L.K; scarf, $475, Sheila Johnson; bag, $69, Azzaria. On Gretchen (right): Pant, $550, leather top, $1298, jacket, $1320, Son Jung Wan; scarf, $475, Sheila Johnson; bag, $72, Azzaria.
This Page: O B On Britt i (right): ( i h ) Dress, D $79, $79 Azzaria; sunglasses, $95, Warby Parker. On Gretchen (left): Dress, $49, Azzaria; glasses, $95, Warby Parker.
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THE LAFAYETTE HOTEL POOL AND BUNGALOWS
CAT EYE CLUB
2223 El Cajon Blvd | 619.296.2101 | @The_Lafayette www.lafayettehotelsd.com
370 7th Avenue | @CatEyeClub www.cateyeclubsd.com/dresscode.html
About a mile down the road is The Lafayette Hotel Pool and Bungalows, and it’s “Dive In Movie Night!” Each Friday during the summer, the pool that’s surrounded by two levels of bungalows attracts a 20’s to 30’s scene – I’m talking age, not era – who are looking to have a great movie experience surrounded by water and cool people. We pop into the Polite Provisions’ oversized, oneperson ladies room to change into our pool attire before making our entrance at the 1946, old Hollywood hotel. Britt and I put on our Warby Parkers as we arrive and immediately look like we belong. By the pool, we’re offered unlimited movie theatre popcorn and Imig’s own bartender, Brandon Cardwell, handcrafts us a Southern Gentleman and a Pepper & Rind martini – all whilst an 80s movie is projected on a wide screen that overlooks the pool scene. After playing by the water for a few hours, we spruce up for another meeting at Cat Eye Club, the 60s era whiskey bar that is hugged by Blind Burro and Block 16.
A plush, red door welcomes us as we pull up curbside at Cat Eye Club. Once inside, a dark and narrow hallway blocks our view of the interior space, but we’re pleased as to what awaits us on the other side. A small room with just enough seating for Blind Burro’s after-dinner crowd and the curious sidewalk passersby, is lit by an array of tinted blue, yellow and red glass panes. Drawn to the light, we ﬁnd ourselves a seat and order up a round of drinks at the bartender’s discretion. Per usual, I’m served a whiskey on the rocks special and Britt a martini, but this time hers is dirty. An incoming email cuts our time short at Cat Eye Club, as we’re notiﬁed that our jet is set to be on the ground in 20 minutes.
SCHUBACH AVIATION 2026 Palomar Airport Road | @SchubachAve www.schubachaviation.com We valet our eye candy back at Andaz, change into something a little more comfortable for takeoff – can’t forget our Sheila Johnson silk scarves – and are chauffeured to the Palomar Airport where our Schubach jet awaits us on the runway. Goodnight, San Diego and Good Evening, Sin City.
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Coming down the stretch at Del Mar in clothes meant to turn heads and lenses. PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS STYLED BY: STYLE BY F.E.A. MODELS PROVIDED BY: NO TIES MANAGEMENT, REFRESH TALENT AGENCY & ZARZAR MODELS PHOTOGRAPHED AT: DEL MAR THOROUGHBRED CLUB 2260 Jimmy Durante Blvd, Del Mar, CA 92014 www.dmtc.com
CLOTHING & SHOES PROVIDED BY: TOMMY HILFIGER 7007 Friars Rd, San Diego, CA 92108 www.tommyhilямБger.com ROLEX WATCHES PROVIDED BY: ROYAL MAUI JEWELERS 7007 Friars Rd, San Diego, CA 92108 www.royalmauijewelers.com JEWELRY PROVIDED BY: CHARLES KOLL 7007 Friars Rd, San Diego, CA 92108 www.charleskoll.com
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CLOTHING & SHOES PROVIDED BY: TOMMY HILFIGER 7007 Friars Rd, San Diego, CA 92108 www.tommyhilямБger.com ROLEX WATCHES PROVIDED BY: ROYAL MAUI JEWELERS 7007 Friars Rd, San Diego, CA 92108 www.royalmauijewelers.com JEWELRY PROVIDED BY: CHARLES KOLL 7007 Friars Rd, San Diego, CA 92108 www.charleskoll.com
CLOTHING & SHOES PROVIDED BY: TOMMY HILFIGER 7007 Friars Rd, San Diego, CA 92108 www.tommyhilямБger.com ROLEX WATCHES PROVIDED BY: ROYAL MAUI JEWELERS 7007 Friars Rd, San Diego, CA 92108 www.royalmauijewelers.com JEWELRY PROVIDED BY: CHARLES KOLL 7007 Friars Rd, San Diego, CA 92108 www.charleskoll.com
CLOTHING & SHOES PROVIDED BY: TOMMY HILFIGER 7007 Friars Rd, San Diego, CA 92108 www.tommyhilямБger.com JEWELRY PROVIDED BY: CHARLES KOLL Ceaseless Serpent 7007 Friars Rd, San Diego, CA 92108 www.charleskoll.com
Fortune 421 Swimwear, www.fortune421.com
“Noir Ruched Bottom” $75
“Noir Triangle Top” $75
SPF-3 CRAP Eyewear $58, www.crapeyewear.com
“The Nudie Max”
Also featuring: Brandon Stevens at WAVEHOUSE 3125 Ocean Front Walk, San Diego, CA 92109 www.wavehousesandiego.com
PHOTOGRAPHY BY: JEFF FARSAI
SPF-4 F “The Diamond Brunch” CRAP Eyewear, $56 www.crapeyewear.com
SPF-5 “MONI Bikini”
Dos Caras Swimwear, $90 www.doscarasswimwear.com
SPF-6 “Plank Trunk”
Brixton, $48, www.brixton.com
SPF-7 SPF PF-7 F-7 F -7 7 “Ja “Jad “Jade” “J Jad ade” ade dee” e”
MOVMT, $99.95 www.surfsidesports.com
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SPF-8 SPF PF 8 ““Noliawoods” P l ” SOLO Eyewear, $78 www.SOLOeyewear.com
SPF-10 “Horny SPF-9 Nika Water $14.50 for 12, www.NikaWater.com
for Summer Tee”
Don’t Care, $19.95 Only At Froghouse, Laguna Surf And Sport, and dontcare.com
SPF-12 “The Davey”
Krochet Kids International $59.95, www.krochetkids.org
SPF-13 “WindJammer” 31 Bits $28, www.31bits.com
SPF-14 SPF-11 “421 Long Board Short”
Stance Socks $12 www.stance.com
Fortune 421 Swimwear, $80 www.fortune421.com
SPF-15 “J’AMerica” $65 “ChubbyChecker” $65 with “The Curb Squirrel” $30 *NATIVE KNOWLEDGE: Use code LOCALE for 15% off!! www.jammypack.com
SPF-16 “Wayfarer” William
Painter $145, www.wpainter.com
SPF-17 SP “Hello Sunshine” $29.99 Incipio www.incipio.com
SPF-19 “Marina Triangle Top” $75
SPF-20 “421 Karats Brazilian Bottom” $75
Fortune 421 Swimwear, www.fortune421.com
SPF-18 “Spearmint” Ello Gum
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SPF-21 “Belizean Bronze”
“Deep Dark Tanning Oil” $19.99 “Heavenly Hibiscus Body Polish” $18.99 “Spritz Me” $10.99 “Hemp My Lips Balm” $3.99 www.belizeanbronze.com
SPF-22 “Sharon Top” $91
SPF-23 “Shannon Bottom” $67 in Hawaiian, TAVIK www.tavik.com
SPF-24 “Precious Bandeau Top” $75
SPF-25 “Angora Ruched Bottom” $60 Fortune 421 Swimwear, www.fortune421.com
SPF-26 “Plank Trunk”
Brixton, $48 www.brixton.com
SPF-27 “AUGUSTA II Camp Hat”
The Ampal Creative, $44 www.theampalcreative.com
SPF-28 SPF-2 PF-28 28 8 “The T.V. Eye” CRAP Eyewear $56, www.crapeyewear.com
SPF-29 “Luxe Bandeau Top” $75
SPF-30 “Femme Fatale Brazilian Bottom” $75 Fortune 421 Swimwear, www.fortune421.com
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DO facility hanging from a ceiling or Spidermanning up a wall with colorful yet perfectly placed hand and foot holds. I should have known better. We met Paul early in the morning at Mission Gorge at the Mission Trails Regional Park far before the sun crested the mountaintops. We started with a nice hike up a steep trail to get to the climbing spot and get our blood ﬂowing. After Paul helped Jenavieve up the back of the rock and harnessed her to the side of the rock face and left her dangling up there, he came back down to me, and we went over knot tying and safety strategy. Before I knew it, I was climbing. A soft wind came down through the valley and smelled like fresh morning and nature air, the sky a make-believe blue. As I began to ascend, I realized quickly that I am not Spiderman, and I am indeed still quite afraid of heights. I quickly, of course, resorted to making up life metaphors as I maneuvered my way up the rock. The hardest moments were when I could not see what to do next. Knowing that I had to move forward from the safe footholds I had was terrifying. Why leave this spot? But the call upward, the call forward kept pulling me along and soon enough I would know – reach and try, or fall and fail, but staying still was not an option.
WRITTEN BY: ERIN ROSE BELAIR PHOTOGRAPHY BY: JENAVIEVE BELAIR
ROCK CLIMBING My knees started to shake, the caps clattering against the side of a shear rock face. My ﬁngers were growing fatigued holding onto less than two inches of rock jutting from the smooth surface, my right toes balancing on a similar piece of rock, and I could see my next move just out of reach. If I could just reach high enough and just be strong enough to pull myself those last two feet, I could keep on climbing. For this moment, the world around me seemed to stand very, very still. I could hear Paul, my instructor and new friend, calmly giving me advice from the ground below as he tightly held onto the ropes that harnessed me to the rock, and thus, held my life quite literally in his hands. I could see Jenavieve above me harnessed and hanging off the rock with her camera in-hand like we are shooting a special for Nat Geo Wild or something. I had never been rock climbing before this morning, and to be honest, when I signed up for this, I thought I would be inside some
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Paul Puey is owner and head instructor of Hangtime Climbing Company, offering an AMGA SPI certiﬁed outdoor rock climbing experience for individuals and groups at great prices. Hangtime can assist climbing experiences for all levels of climbers and focuses their teaching on safety, community, education and environmental sustainability. There is always something new to learn, whether you are a newbie or a seasoned climber looking to freshen up on technique and safety to perform your own private climbs. The whole world of rock climbing was new to me, and Paul told us great stories of climbing all around the world. Everyone is looking for new and fun ways to workout, and this is our choice for this summer. Rock climbing uses muscles in your body that often lay dormant. Best of all, it is an outdoor workout! It seems to be so much more than a sport or a hobby. The adrenaline rush has sent climbers all over to the very tip top of this world. There are very few things in our day-to-day life that really look us in the eye and ask, “What are you made of?” Weeks can go by in the blink of an eye and many people never step outside their routine, their comfort and their “normal” life. Aren’t you at all curious as to what’s up there? What is out there? Well, San Diego you don’t have to go far. Climbing with Paul in Mission Gorge is just a quick drive out of downtown and suddenly you’re in wilderness heaven. So, there I was, just hanging out there in the wind with all my fears and insecurities exposed and feeble ﬁngers hanging to the rock. As I reached for the next move, I knew this was one of those moments. The kind of moments you refer back to later in life when hard times ﬁnd their way in or fear seems to sleep next to you in bed. This was one of those moments I could look back on and ﬁnd a reserve of strength and determination. Because at a moment, when I was sure I could not keep going, when the easy thing to do would have been quit, would have been to fall back into my harness and repel down, to just give up, I kept going. And when I ﬁnally reached the top, I knew, in a way, I did not until that moment know when I woke up that morning what I was truly made of. Hangtime Climbing 1431 Robinson Ave, San Diego, CA 92103 www.hangtimeclimbing.com
YOGA YOGA SIX This awesome studio has four locations in San Diego (Carlsbad, Solana Beach 4s Ranch and Point Loma). They offer traditional, set sequence hot ﬂow, vinyasa, specialty instructor driven creative classes (deep stretch and restorative) and ﬁtness classes, including barre and sculpt. (The workout classes here are not yoga-inspired and are meant to kick your butt when your butt needs kicking!) All of their teachers are 200-hours certiﬁed or more and teach classes for all levels. They have great intro workshops for ﬁrst timers to learn the basics from breath to alignment. The studio and staff are incredible and approachable and make yoga feel far less daunting to any beginner. The facilities are inspiring to say the least. They are clean and beautiful, and it looks more like a ﬁve-star spa than a yoga studio. Even upon entering I felt more at peace and I wasn’t even in class yet! Yoga Six 2850 Womble Road, #101, San Diego, CA 92106 www.yogasix.com
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PERSONAL TRAINING THE SPORTING CLUB The sporting club, located at 8930 University Center Lane and adjacent to the Hyatt Hotel, is a high-end sporting gym facility that seems to bring out the best in everyone. Not just your standard workout spot, they have the best of everything, and plenty of it, too, including any machine you’re searching for, ample private room to stretch and a huge ﬂoor of weights and contraptions to ﬂex out your deltoids on. The whole place looks like a swanky resort gym. I was inspired to jump on a treadmill or try my hand with a healthy bench press. Seriously though, if you want to get your butt in shape this summer, this is your spot. I had a meeting with a personal trainer at The Sporting Club, and he showed me around through their extensive facilities, and then spent some time with me, talking about the program and how he helps individuals ﬁnd the perfect workout for them; to target the areas of their body that need help along the way. You can sign up for packages and recurring training sessions through your monthly membership. They also have workout classes and an incredible pool that they share with the Hyatt (as a Sporting Club member on those days you aren’t working out, you can come in and get your bronze on or even order lunch by the pool). Incredibly helpful, knowledgeable and patient with me as I tried to ﬂex my stuff with the kettle ball, the trainer recommended it would be my go-to workout move in order to get my derriere as delightful as possible for this summer’s swimsuit season. The Sporting Club also has a top-notch spa to rub and relax away all those sore muscles after a long work out. It’s the whole package; they’ve got everything and more. The Sporting Club 8930 University Center Ln San Diego, CA 92122 www.thesportingclub.com
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» YOGA 80 IS COMMITTED TO CHANGING YOUR BODY AND OPENING YOUR HEART AND MIND.
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YOGA 80 Yoga 80 was born from a desire to spread the word of yoga. Opened up by two yogis Rob and Regan who between them share over thirty years of practice and teaching. The name comes from their philosophy that 80 degrees is the optimal temperature to practice yoga as it is relaxing but not straining on your body. It is meant to feel good. They consider themselves an academy of yoga as they focus a lot of their teaching on technique and alignment, helping their students advance far faster than other studios. Yoga 80 offers all sorts of events where they bring in DJ’s and live music or acro yoga and always keep it fun. They also have their “yoga squad” which will come to you and teach yoga at any business, birthday party or event. This small studio is a tight, wonderful package offering everything and more than larger studios. Yoga 80 is committed to changing your body and opening your heart and mind. Come in this summer and try their classes; for $10, you can get ten days of unlimited yoga. Come get upside-down! Yoga 80 10999 Sorrento Valley Road, San Diego, CA 92121 www.yoga80.com
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BOOT CAMP MISSION FIT BOOT CAMP San Diego, meet Gwen. Gwen is Mission Fit, and she will whip your ass into shape faster than any other workout regimen I have tried or even witnessed. Held daily in Mission Hills at the lovely Pioneer Park, Mission Fit runs on a four-week cycle much like a summer camp. When you sign up, you are signing up for a four-week camp in which you will
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learn and grow with your other cohorts to create a sense of accountability while fostering a bond between individuals trying to better their life. Their motto is “stronger together.” The weeks grow in intensity as everyone becomes more capable as the days past. A ﬁtness assessment is performed at both the start and end of the program. Every day of the week is designed to target different parts of the body
to promote growth and avoid injury. No workout is ever the same as another; so if you’re the type that gets tired of the same old regime, worry not, because Gwen changes every workout every day. Even if you wanted to go through another fourweek session upon completing your ﬁrst session, you still wouldn’t run into anything close to monotony. If you can’t quite seem to get out there and
get the workouts done or you feel like your methods aren’t changing your body anymore or if you simply want to try something new, then do yourself a favor and visit the website and enroll in the next session, because now is always the best time to start. Mission Fit Boot Camp 1521 Washington Pl San Diego, CA 92110 www.missionﬁtcamp.com
» NOW IS ALWAYS THE BEST TIME TO START
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WRITTEN BY: ED HALEY | PHOTOGRAPHY BY: DHRUMIL DESAI There are many amazing things about San Diego, but it often doesn’t get the credit it deserves when it comes to the music industry. Most people may think of Los Angeles, Seattle or Detroit as being the country’s major music inﬂuences, but San Diego has been a breeding ground for a plethora of great talent. One of the radio stations responsible for showcasing San Diego’s talent is the famed alternative rock radio station, 91X FM. The station launched in the late 70s, broadcasting from a mountain top in Tijuana, and the rest is history. One of the guys who helped establish this institution of musical inﬂuence is veteran rock DJ Michael Halloran. The man has seriously seen his fair share of legendary experiences over the past 30 years, and we were lucky enough to sit down with him to hear some of the torrid tales. Long from its days in TJ, the station celebrates its 30th birthday this year and Halloran took us back through the decades, schooling us on much of his and the station’s involvement in impacting the world of music. Q: Wow, 30 years in the making … it must have been a fun ride? Michael Halloran: It sure has been and still kicking. Q: How did you start in radio? MH: I was living in Detroit and began working for a station out there, giving car rides for a lot of musical acts. Q: Anyone in particular? MH: U2 when they were starting out here in the states. Q: That must have been an interesting car ride. So that was the start of Halloran, the Rock DJ? MH: Pretty much. This was the 80s and a lot was happening then. I eventually moved out to San Diego and began working for 91X. Mike Carroll of KROQ came over and began his format of “Rock of the 80s.” Q: What are your thoughts about being considered San Diego’s most inﬂuential alternative/rock radio veteran? MH: It depends on who’s saying it … but I guess it started with getting a lot of artists heard who didn’t have a lot of opportunities to do so. Q: It must have been tough with corporate radio to do that, considering whatever was mainstream at the time.
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MH: That’s one thing that I feel the station and myself prided ourselves on – deﬁnitely trying to remain the frontrunner in always giving the fans a taste of something new, and allowing a lot of musicians to get their art heard. Q: Who were some of the artists you helped get heard? MH: Artists like Jewel and Jason Mraz were ﬁrst heard on our station here locally, and then nationally, same with bands like Blink-182 and the Beastie Boys. Q: How do you feel the San Diego music scene compares to the rest of the known music world? MH: Many people don’t know that a lot of great legendary bands have come out of this city and many got their ﬁrst start with us. Eddie Vedder was a surfer out here who started writing songs. Many musicians started here and ended up moving to LA to get noticed. We were always aggressive with getting a lot of unknown acts heard on the radio. Q: Where can fans and new listeners ﬁnd some of the things you are doing? MH: Currently I host “Loudspeaker” where local bands can get their playlists heard. I also executive produced and host “SD Soundsystem,” which showcases new acts all over the nation. Q: Where do you see the future of music headed? MH: A lot has changed over the years, and with today’s technology, a lot of the sound has gotten lost with the extinction of vinyl. There is a new technology that is coming out that will hopefully bring that back. Also, I think we are going to see less interference of computer technology and more live instrumentals. Artists like maybe Deadmou5 for example, who can have live musicians with instruments instead to replace the computers. Q: This may be an unfair question, but are there any unique and memorable experiences that come to mind ﬁrst? MH: That’s deﬁnitely a tough call, but you know, getting to hang out with Robert Plant was deﬁnitely one of my greater experiences. He’s one of the nicest and most down to earth people I have ever met. Q: Did you ever see yourself doing anything else? MH: Not really. I have had a ton of great experiences. It would be a tough trade.
ARTISTS LIKE JEWEL AND JASON MRAZ WERE FIRST HEARD HERE ON 91X, LOCALLY, AND THEN NATIONALLY, SAME WITH BANDS LIKE BLINK-182 AND THE BEASTIE BOYS.” ~ DJ MICHAEL HALLORAN
WWW.91X.COM REQUEST YOUR SONG BY CALLING 619.570.191X
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WRITTEN BY: ERIK HALE PHOTOGRAPHY BY: ANDREW ABAJIAN ow often do you take inventory of your life? If you started writing down every item (ingredients lets call them), how long would the list be? How many things are ﬁghting for your attention? I can make a long list very quickly. The list might be considered impressive. I think it’s embarrassing. It shows little or no resemblance to the list I would have composed during my formative years. It has precious little in common with my life from ﬁve years ago. My life is getting busier. I wondered if it was getting better… Kids, girlfriend, magazine, Brother, Mom, Dad, TV, sports,
new magazine, Facebook, Instagram, website, sales (always selling), eating, emails (mountains of them), drinking, networking, taking pictures, writing stories, grocery shopping, house cleaning, future planning… I write this list, and then set the computer (one of six wi-ﬁ connected devices in my home) aside to revisit it once I had time to consider my precious list of life ingredients. It takes that half hour of pondering (while watching a Laker’s game and checking Facebook, Instagram and email) to realize some glaring omissions: Me. Where was I on this list? I didn’t exist. I hadn’t mentioned health. I hadn’t mentioned exercise. I hadn’t mentioned grooming. Where had reading disappeared to? I had precious little hobbies. My hobby was checking on everything else. At some point in the last few
years, I had accepted a position as the middle manager of my own life. I was a highly paid assistant fetching food, weeding through information and making appointments for me. I needed a change. I needed a break. I needed to reduce the amount of ingredients. I needed to take control of the chatter, trim the fat and clear way through the fog. My friend Kristi had mentioned her Godmother Katresha’s retreat in Laguna to me for months. “A yoga retreat?” I would ask her sarcastically. “That’s not for me,” I would tell her. No phones and no TV for a week? No way. Throw in hikes, yoga, a weeklong food cleanse? I had already tried this. Twenty years ago. It was called basic training. After ﬁnishing my inventory review and replaying my own thoughts (no phone, no TV, mediation, hikes, a week away, really away), I realized it was a blessing that she had told me about this. It was exactly what I
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needed. I picked up the phone and called Katresha. Katresha’s voice on the other end of the line was like honey. It was sweet, soothing and seemed to posses precious few “ingredients.” I made a reservation for a month later for my girlfriend and I (it was the only opening they had in the next 2-month period) and began trying to imagine what I had just gotten myself into. My girlfriend and I spent the weekend prior to our check-in by checking off the items on the packing list Katresha had emailed us: comfortable clothes for two days (they provide onsite laundry), walking shoes and a CamelBak? The required CamelBak is a small backpack with an internal bladder to hold water and a long hose that allows you to hydrate while you hike. This item, we simply skipped. We had been hiking the week before in Laguna Canyon and could not imagine the need for carrying a gallon of water around while on a simple hike. We were obviously having a hard time reconciling the words “yoga” and “retreat” with strenuous hiking and the need for a carry-along water source. We arrived on Sunday (stressed from the drive and the
“He would always appear when I was the furthest away mentally." preparation that always goes into leaving home for a week), and the ﬁrst thing we did was go on a hike. Luckily for us, they had extra CamelBaks. Lucky us. Our ﬁrst hike only gave us a glimpse of what was to come. It was easy for a few reasons. We had full bellies from a big brunch at Crow Bar that morning (tell me that I will be on a cleanse for a week and my natural reaction is to eat as much as possible before it starts), we had arrived a little late and had missed the biggest part of the hike, and lastly, we were full of adrenaline as we had been looking forward to this life-changing week. The six-mile hike was still harder than our typical weekend pre or post brunch outing. About half way through the hike, while trekking straight uphill, we caught up to our group. We walked past them unknowingly (we had not been introduced yet), and for the ﬁrst of what turned out to be many times, our instructor Geo Moskios appeared at the top of the hill, walking toward us as if
transported here just to meet us. He greeted us with a smile that rested easily on his tanned face. His hair was a mop of grey and curly, shooting off in every direction. He was happy to see us. No mention of our lateness. We turned together and started down the mountain. Geo and Katresha Moskios are married and manage every aspect of the program. Katresha is the comforting, health-food making, well wishing Mother. Her every action is to make you more comfortable. Geo is the stern yet kind father that nudges and pushes you to achieve more than you believe is possible. We returned to the Pearl that evening in a 15-passenger van with the seven women that would be our partners in this weeklong program. The Pearl is
tucked away in Laguna Canyon up a steep, switch-backed driveway, pushed against the mountain among towering trees. The 10 bedroom, woodsided retreat is surrounded by meticulous gardens, running fountains and stonework on the exterior. The interior is more of the same – wood, stone, clean lines and ﬁne linens. Geo and Katresha have done a ﬁne job of transforming this once Hells Angels clubhouse into a place quite suitable for our escape. We were shown to our private bungalow with it’s own massive deck and pool view. It was perfect. After being weighed and measured (yikes, was that really my waist size?) we went to
bed early. This was going to be a big week, and we would most likely need our rest. I could spend time telling you about the minute differences that each day held in our weeklong adventure, but I believe that I could give you more insight into the week if I focused on the routine. The daily routine is key to the success of the Pearl’s program. The routine lets you know what to expect. When you are hungry, the schedule lets you know that a meal is soon. When you are tired and sore, it lets you know that an hour of massage is just
THE PEARL LAGUNA 21095 Raquel Rd Laguna Beach, CA 92651 949.715.1674 www.thepearllaguna.com
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around the corner. The routine allows you to stop thinking, stop worrying and stop wondering. It allows you to turn over what is going to happen to someone else. It is a relief. LEMON WATER: You are awakened every morning at 6:30 am with a knock on the door. We rouse easily and head downstairs for our morning lemon water. We pour hot water out of a kettle and had a half lemon freshly squeezed. We are told that the drinks will kick-start our digestive system and help to regulate our acidity. Much of our nutrition is based on the idea that our bodies need to have our acidity vs. alkalinity regulated. The lemon water was one of our favorite things about our stay. It is now months later, and we still have lemon and hot water nearly every morning. GEO’S POWER YOGA: The Pearl is massive in size. A converted living room serves as our yoga studio. It is always warm with the ﬁre burning in the massive ﬁreplace at the front of the class. Beautiful woven rugs mark out nine evenly spaced places for us to choose from. Geo is waiting for us. I have precious little yoga experience – a total of three Bikram yoga classes nearly three years ago. Erin, my girlfriend, is participating in her very ﬁrst class. Each class always begins with our very favorite exercise: the “windmill,” which I call the helicopter. You stand comfortably, feet shoulder-width apart, extend your arms away from your side and start to rotate your hips. This motion swings
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your arms around your body in unison and loosens your back, shoulders, hips, arms and legs in one simple stretch. I love the helicopter. We proceed through a series of stretches, push-ups, movements and poses. Geo is very patient. He takes his time with each of us. He gives encouragement to me, adjusts Erin and works his way around the class helping everyone. Slowly, surely, throughout the week, we learn to reach a little further, to stretch farther than we think we can. My back pain disappears on Day Three; Erin completes a back bend maneuver called a bridge on Day Four. Geo’s “Power Yoga” uses his own signature series of postures. According to Geo, these postures are meant to “wake you up, increase your mobility and energize your day.” Our week of classes made us both want to pursue his “Power Yoga” as part of our workout routine. BREAKFAST: As yoga winds down, Erin and I look at each other. We love breakfast. We are both secretly hoping for a big bowl of oatmeal or a super-sized smoothie. Even though the rules for the breakfast meal allow us to eat when we are ready, I ﬁnd that I am racing the other nine participants, including my girlfriend, to the breakfast table. The breakfast is surprisingly small. The meals at breakfast are consistent in size, differ daily in exact contents but usually entail some mixture of poached fruit, goat milk yogurt and almond crumbles. The plates are beautifully
displayed and the food tastes amazing. All of our meals this week are a combination of fresh fruits, vegetables and organic wholesome foods. Much of the produce is grown in a garden only hundreds of yards from our table. The challenge asked of us is to adapt to the smaller portions; to function until lunch on merely several hundred calories. The taste and presentation of the meals made it easier to adapt. The lack of ingredients does not go unnoticed either. NATURE HIKE: Every hike began precisely at 9 am. We would pile into the 15-passenger van and drive a few miles to our trail for the day. It was awe inspiring to someone that has lived in the area for so long to see how much open ground exists inside of Laguna Canyon. Every one of our hikes began with a massive ascent. Every hike began, without exception, on the ground ﬂoor of the canyon. Every trail seemed steeper than the last. Our initial climbs would take us from 800 feet to 1200 feet in elevation within the ﬁrst 30 minutes to hours of our hike. Erin and I took up a position at the back of the group. We hiked, then rested, then hiked, and then rested. We found ourselves talking less and hiking more. We found ourselves resting more and hiking less. I looked down to realize my hands were acting as pistons pulling my legs up and pushing the alternate one down with each stride. We were really climbing. At some point, there would be a time when we would reach the
summit of our hike. We would then continue along the ridge, dipping down and trudging up for mile after mile, stopping only to take in the views and suck in oxygen. The hikes were beautiful: Spring ﬂowers over sweeping vistas with far off views of the ocean in one direction, ﬂowering cactus, hundred-year-old oaks and towering mountains in the other. The hikes were designed to be a length and of a nature to be difﬁcult enough to stop you from thinking about your daily chores. These hikes ranged between eight and 12 miles, covered thousands of total feet in elevation and lasted between three and four hours. I found that they were difﬁcult enough to make me not only forget about my Instagram, Facebook and email; I also forgot that we were in Laguna. The art of not thinking of anything has always been unfamiliar to me. Always. This week I experienced perfect quietness of mind on several occasions. All of these occasions occurred on our hikes. Geo appeared twice to us during our week of hiking. He would always appear when I was the furthest away mentally. I would be concentrating heavily on our ascent, the heat, my hunger or even nothing at all and turn a corner to ﬁnd Geo sitting on a rock handing out orange slices and encouragement or Geo at the top of a hill as we crested, holding the leash of his bear of a malamute, Oso, handing out ﬁgs. It was an explanation. He was letting us know he understood. He seemed to know we needed nourishment, both literally and
“The Pearl wants to help us concentrate on every aspect of our health."
ﬁguratively. Geo was teaching us. FRESH JUICE: We are greeted every day upon returning from our hike by a smiling employee of The Pearl, holding a tray full of glasses containing freshly squeezed juice or freshly ﬂavored water. The juices are meant to raise our sugar levels, which have dipped on our long hikes. They are refreshing concoctions that included watermelon juice, apple juice and freshly squeezed orange water throughout the week. Once again, the refreshment relies on precious few ingredients. WEIGHT TRAINING: The last thing you want to do after returning from a three-hour hike is lift weights. But as with everything else at The Pearl, there is calculated logic behind each part of our program. The weight room program focused mostly on our upper body. The idea was to get the blood moving from our large muscle groups that had been used during all of the hiking (our legs) into our upper body. The instructors made the workouts fun, even allowing us to workout in the pool on one exceptionally hot day. LUNCH: Our lunch – not much different than breakfast – possessed few ingredients and mouthfuls of taste. Erin and I were always ravenous. We ﬁnish our plates. Finish our tea. Then, we spend the time until our massage, plotting how to steal food. We do not follow through, but it was fun to plot.
RELAXING MASSAGE: I have never been much on massages. Erin, however, could not wait to have her massage everyday. I actually found myself dreading the possibility of having someone massage me everyday. I can tell you that the hiking changed my tune. I had not hiked 50 miles in one week since bootcamp, which was over 20 years ago. My lower back was screaming at me, my hamstrings were on ﬁre, and there was a knot in my hip. I was begging for my massage and hoping mine came ﬁrst as the days went on. Katresha had me ﬁgured out perfectly. Day One: a massage that gently massaged and stretched me. Day Two’s massage put me to sleep. By the time I was feeling better on Day Three, she assigned me to Molly. Molly was the tiniest masseuse I have ever seen. She could not have weighed more than 100 pounds and her hands were small enough that I thought I needed to be careful when we shook hands in greeting. I should not have prejudged Molly. Molly is a Laguna local whose sole profession is massage. I could not have fallen asleep during this hour session if I had been drugged. She dug deep into my back, hamstrings and neck. She stretched out my arms and pushed on my IT bands until I was ready to scream. It was exactly what I needed. I laid down on my yoga mat that night pain free in my middle back for the ﬁrst time all week. That massage allowed me uninterrupted, pain-free sleep for the ﬁrst time in months.
FACIAL MASK: The Pearl wants to help us concentrate on every aspect of our health. We are reminded that our skin is our largest organ. Erin and I made our way to the kitchen each day after our massage to locate our tiny bowl of freshly made face mask (by Day Three we are tempted to eat them). The masks are uniquely different everyday. We had masks made up of mangos, avocados and an oatmeal concoction that would have made a nice cookie (please don’t laugh, but I know ﬁrst hand, because I tasted that one). We both agreed that our faces felt better and looked better after six days of these natural masks. HEALING BROTH: The broth was something we both began to long for. The span of hours between the end of lunch at 1:30 pm and the beginning of dinner at 7:30 pm caused our stomachs to growl and our attitudes to become a little aggravated. This mixture of reduced vegetables and herbs was healing to us. We were served one mug full of the healing tincture. Sufﬁce it to say, I was hungry enough by the third day that I would turn the cup over my head, allowing every drop to leave the cup and hit my tongue. FIRESIDE CHAT: Katresha gathered us around the giant stone ﬁreplace like family each evening. She would share with us her amazing story of recovery. How she resurrected herself from a debilitating automobile crash that led to months of recovery. She would
share with us the beneﬁts of her line of oils and creams that are sold as far away as England and as close by as A’marees in Newport Beach. She asked her staff to share recipes with us, to detail the beneﬁts of berries and herbs, to teach. The purpose of the ﬁreside chats was to take time out of our day for the expressed purpose of learning. It is hard to imagine that our culture mandates eight hours per day of schooling until we are 18, and then never mandates we spend even a single hour learning ever again. TAI CHI / FLOW YOGA: The nighttime yoga was a sleep aid. Long, slow stretches set to ambient music, crackling ﬁres, cozy incense and candlelight. The only thing I wanted to do at the conclusion of Flow yoga (and sometimes during) was fall fast asleep. We had an amazing change of pace on Day Three. Tai Chi master Vincent McCullough was that change of pace. A former football coach at Saddleback College, McCullough decided on a different life path. He has been teaching yoga since 1971 and Tai Chi since 1979. He showed up in our yoga room one night wearing a blue silk top and white ﬂowing pants. He was full of life, comedy at commitment to his chosen path. He showed us an ancient art form gliding effortlessly across the ﬂoor with movements that belied his 82 years. He taught us to let go, to ignore the rules, to just be. It was a lesson that stuck with me more than the movements ever would.
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DINNER: Our dinner is not much different than breakfast or lunch. It is something we have a hard time waiting for. It is the part of the day we dream about most and lasts the least amount of time. It is fresh, healthy, creative, inventive, scrumptious and ďŹ nger-licking (literally) good. The portion size, lack of food and lack of calories have also caused us to focus on other activities. Eating can no longer be seen as our primary activity. Exercise has taken that roll. Yoga has taken that position. By Day Three, I
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could subside on so much less. EVENING TEA: Tea became my crutch. The tea was caffeine free, served in abundance before and after every meal. It was served hot and unsweetened. The ingredients were grown in a tea garden that you could see from the window outside our room. The evening tea was our favorite. It came after our meal, served as our dessert and was always pristinely presented to us. The exact ingredients of each evening tea, which included herbs like lemon grass,
chamomile, goldenseal and sage, were read to us before the tea was served. It was the perfect way to conclude each evening. It also made us both very sleepy. In one week we were able to rid televisions, telephones, emails, sales, future planning, Instagram, Facebook, The world wide web, caffeine, sugar, processed foods, alcohol, wheat, gluten, meat, stress and pain from our lives. My process of reducing ingredients left me with Family, girlfriend, health and self. One week at the Pearl really can be life changing.
Are you ready to join the yoga80 revolution? Beach Body Ready $10 for 10 days All Summer Long!
10999 Sorrento Valley Road San Diego, CA 92121 (858) 353-7703 yoga80.com
GARFIELD HIGH SCHOOL LAJOLLABYTHESEA.COM
1255 16TH ST SAN DIEGO, CA 92101 619.525.2059 WWW.SANDI.NET/GARFIELD
GarямБeld High School Foundation changes the future for high-risk students, one pizza at a time.
T U R N O I P TY P O à la CARTE WRITTEN BY: JENNIFER HOOD PHOTOGRAPHY BY: DHRUMIL DESAI
heir commercial grade kitchen is an expansive vault of stainless steel and the occasional column of midnight blue tile. The space is thick with laughter and conversation that hovers around three steel islands, which serve as pack mules, bearing trays full of cutting boards and glinting culinary tools. One of the ringleaders of the schoolyard-like conversation is a young
woman with colorful blue and pink streaks running through her dark brown hair. She has her white chef’s jacket on, the tails of it tied up into a high knot to create a more fashionable shirt. This isn’t your typical restaurant kitchen. This multi-million dollar kitchen is in one of the most misjudged schools in San Diego: Garﬁeld High School. Students ﬁnd themselves relocated from area high schools to downtown’s Garﬁeld when they fall behind in credits or attendance,
or when they run into disciplinary problems. This is the alternative high school. “Well, are you ready for a story?” she asks me. She’s sitting across from me at a table in the brand new kitchen’s adjacent dining room. The small woman looks at me with eyes that are gleaming with the excitement of having a good saga to share. Her name is Tina Tomaschke, and she is president of the Garﬁeld High School Foundation, the group behind this beautiful
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facility and the amazing story that accompanies it.
peppery pizza. Class is dismissed.
For those of you who like to read the inside ﬂap of the book jacket before you buy the book, here’s the plotline of this tale: In 1996, the late restaurateur Junior Seau (a former NFL player) and his restaurant developer Mike Valine, along with a group of hospitality industry leaders in San Diego like David and Lesley Cohn of the Cohn Restaurant Group, decided to band together to raise funds for a new culinary arts program at Garﬁeld High School.
Arlyn, Tina and I return to the event dining room. Dan Peña has joined us too. He is an English teacher at Garﬁeld who works closely with Arlyn.
“Our involvement started in the mid-nineties,” says Leslie Cohn. She’s talking to me through a hands-free set while she drives across San Diego between one of the many restaurants she and her husband own. The Cohns are San Diego royalty in the restaurant arena, owning such local favorites as the Corvette Diner, Blue Point Coastal Cuisine and the Prado at Balboa Park. Beyond their business savvy, the Cohns set a standard for reinvesting in the community. “There were only a few students in the culinary program when we got involved. There wasn’t a lot of support for them. Through the years we’ve come to learn that not every student needs a four-year degree. So, we wanted to give these kids an outlet and a pathway to a career.” Lesley holds an almost radical sentiment in an age where a college education is the new high school diploma. Not go to college? Blasphemy! And yet, for students who are at a high risk of not even ﬁnishing high school, to be trained in a ﬁeld like culinary arts and have that skill set under their belt when they do eventually graduate is a golden ticket to freedom and independence. Lesley is a gracious woman with a level head and a fearless tenacity. The Foundation is close to her heart, being as she used to be a teacher in one of the toughest parts of New York. She knows the hurdles that high-risk students face, and she knows realistic ways to help them over those hurdles, too. The culinary arts program has grown considerably since the Garﬁeld High School Foundation came on scene nearly 15 years ago. “We started off with about six kids in a classroom,” says the president of the Foundation, Tina Tomaschke. “We had no cooking facilities. The pregnant girls’ classroom had an oven and there was a microwave somewhere else, so we would work going back and forth between the classrooms. The Cohns and the Foundation worked to move us to our own facility that had a small kitchenette.” The Cohns and the Foundation continued to upgrade and retool the site. Today the cumulative renovations result in a practically brand new two million dollar, 3,200 square-foot, state-of-the-art Culinary Arts and Events Center at Garﬁeld High School. At the helm of this new ship is the head chef who has been rallying his culinary protégés since the early days of the program, when a microwave and a satellite oven was all he had to work with. As Tina and I sit talking in the event center dining room, he is in the adjacent kitchen teaching his newest class of students how to make pizza. Chef Arlyn Hackett stands before the class like a composer conducting a symphony. He is removing the ﬁrst pizza the class has prepared from the oven. It’s a rather brave attempt for the rookie cooks: a Russian style pizza. Arlyn likes to do this to the students: push them out of their comfort zones. “We have a great library here,” he says. “So I had them research what staple ingredients are found in foods from certain cultures and countries. Now we’re trying to make pizzas based on what they found.” On the dry erase board behind him, I see the other culinary plots born from their research: Russian Potato Pizza, Shrimp/Lobster Pizza and Baja Chipotle Pizza. As Arlyn distributes pizza for the students to taste, the feedback starts rolling in. “God d@#n there’s a lot of pepper in this.” “This is nasty.” “Is that garlic?” “No, it’s pepper.” “Is there spinach in here?” Soon the whole room has erupted into laughter and ﬁnger pointing. The consensus is: “Too much pepper.” So the ﬁrst batch isn’t quite a success, but the exercise is. Even though the student chefs are now ﬁghting over the single bottle of Tapatio to salvage the savor of their meal, they’ve learned some valuable lessons about how to make pizza, and they’ve unknowingly stumbled into analyzing ﬂavors, contemplating textures and comparing cooking methods in the meantime. As the eating progresses, the blame ﬁnally ﬁnds its rest on the guy who added the wrong amount of pepper. And you better bet he’ll do it right tomorrow when they make the next set of pizzas. In a small way, this whole group has a renewed sense of responsibility to one another. The mentality is: if we pull this together and actually work hard at it, we’ll be eating good food everyday, instead of this nasty
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“I spoke to Ken the owner of Blue Boheme the other day, and he was saying that Luis is doing amazing,” says Arlyn. The three teachers are talking about former students with the pride of parents. “Ken said that he’s such a good worker and is doing an incredible job there.” Arlyn sits back in his chair, hands folded behind his head. “Luis is now – I don’t know what you’d call the position because there isn’t a name for it – but he has been trained to do everything there is to do at Blue Boheme, which got best restaurant of the year in San Diego.” Arlyn speaks like a theater actor, or a radio voice for NPR. His words are spoken roundly - never skimping on the ﬁnal consonants. He was an English major before ﬁnding his calling in culinary craftsmanship and still is an active food writer today. With a voice that is measured and professorial, he reminisces on the characters who have come and gone from the culinary arts program. “I’ve got some good news on Jerry this morning — Jerry that drives us crazy.” Arlyn shoots a knowing but loving glance to the other teachers in the room. They interact like parents giggling and glowing over the triumphs and harmless shortcomings of their children. “He works full time at a family restaurant. Anyways, the California Restaurant Association called on the scholarship. He is a candidate for what Luis got last year.” Arlyn turns to ﬁll me in. “For two years in a row, a student of ours has won the Student of the Year scholarship out of all the city schools for culinary arts.” He turns back to Tina and Dan, “And last Thursday, he was interviewed by the Culinary Institute. So, he’s all jazzed about it.” This is exactly the series of easy conversations and casual updates Lesley and David Cohn imagined we’d all be having in this room today; stories about how a kid moved to the school that parents and teachers whisper about in hushed tones accompanied by sideways glances and raised eyebrows. But, that kid met Arlyn. He met Tina and Dan and the Cohns. He won a scholarship. Now he has a purpose, a skillset and a sense of belonging. Now he is an integral part of one of the most beloved restaurants in San Diego. Who will be the standout student cook of Chef Arlyn’s classes this semester? It’s too early to tell. But, there are some promising candidates, and Arlyn is conﬁdent in their ability to rise to the occasion. “This group of kids started class last week and I already have an event planned for them to cater tomorrow. Some teachers would say, ‘oh no that’s too early in the semester!’ I say, ‘So what! This is the life of a restaurant.’” Arlyn is right. His kitchen and event facility hosts events that his classes cater to raise money for the Foundation. It’s a great model that keeps the students looking forward to a hands-on event, keeps Arlyn on his toes as far as readying and rallying the troops, and offers the community a unique way to donate money to the Garﬁeld High School Foundation. The class’s biggest catering gig is their annual Thanksgiving Dinner, which they produce and put on at the Prado in San Diego. The students do everything from the prep work to the sauces, the desserts and the table place settings (succulents they grew themselves, and then, planted in pots they made that semester). The waiters and cooking staff at the Prado work alongside the students, showing them real world tips and tricks. Tickets to the dinner have sold out consistently across the past years, with all proceeds going to beneﬁt the Garﬁeld High School Foundation. Thanksgiving at the Prado is the Foundation’s most important event, because it showcases the skills that these students have been able to harness in a mere semester, and also raises some of the main income the Foundation uses across the year. Catered events keep the Garﬁeld students busy and goaloriented, but amidst the hard work and prep, there’s always time for conversation beyond cooking. “We talk about world events, philosophical issues, about moral issues.” Arlyn pauses. He has that look like he’s about to get philosophical. “Why did this whole Prado thing begin? What is the point of all of this to me? It’s to get students comfortable being out of their neighborhood. What do all students need? They need to have conversations with adults. I would underline that with a gazillion lines. This is why I like to talk to them about real world issues, about any issues really, to get them comfortable talking to adults, because I have students who have never had that. Ever. Then, they graduate from high school, and they’re scared shitless of interviewing for a job or meeting people
Did you know... that Garﬁeld is the oldest continuation high school in California? “I think it originally started in early 1920,” says Tina Tomaschke, president of the Garﬁeld High School Foundation. “People had come back from the war who had not ﬁnished their education. In San Diego, we had a lot of tuna ﬁsh. Portuguese ﬁshermen and many of the students would go out on the boat when the tuna was running and they’d work and then they’d come back and get caught up on their credits.”
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orking with these kids is always fresh and new. It’s kind of like a new taste. Like eating something you’ve never had before. Is it shocking? No. But it’s always refreshing. I have a classroom full of characters. I don’t really pry very much into their personal lives, but if you went digging, we’d have a better show than Glee, let me tell you. CHEF ARLYN HACKETT
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beyond the kids they know from their neighborhoods. This keeps them stuck in a rut rather than conﬁdent to go out and try new things. What I wish that people could do is step outside of themselves.” He pauses, letting it sink it. “I don’t know that it would change the world, but it certainly would begin a dialogue. It’s very fashionable right now to hate each other. If ever you wanted to educate kids on what to do, and what not to do, turn on the TV and listen to Congress or the two political parties. They don’t know how to have a conversation. I have so many friends who are shocked that I teach at the school I do. I jokingly tell them that I teach gang boys to use knives properly, because that’s their perception of these kids.” He laughs to himself. “They see these rough, tough gang kids, when really, these are just socially immature kids. Put yourself in their shoes. What people don’t understand is that gangs offer these teens skills in dealing with something. If we aren’t offering them a different way to deal with things socially, what else can they do? That’s why I believe in this program that gets students out in the world doing productive things, meeting new people and having experiences they otherwise wouldn’t. If they don’t have exposure, if they don’t have the interaction, then they don’t get to learn how the real world works. We need more experiences for students. We need more Cohns to give them these opportunities.” Listening to this dissertation, so thoughtful and inspired, would make any person hopeful in the futures of even the most “atrisk” students in San Diego. With teachers like this, with people like the Cohns, and with students like the ones I met today (rambunctious, yes, but also oozing with untapped talent and earnest energy), the San Diego restaurant industry only has good things to look forward to in the oncoming culinary talent pool. “I look back on this program as a legacy,” says Lesley Cohn maternally. “I hope that maybe people will look back on this program someday and think we did something great for the community.” Someday is here, and the generosity shown by the Cohns and other community leaders is bearing amazing fruit. In its 15th year, the Garﬁeld High School Foundation has provided troubled or stiﬂed students a tangible hope for a proﬁtable and independent life beyond high school. “I’m constantly humbled by these kids,” says Lesley. “You can’t help but be in awe of what they do year after year through this program.”
WRITTEN BY: SOPHIE MAE PHOTOGRAPHED BY: TRICIA METEER
f you know anything about interior design, or if you are a sucker for an amazing HGTV-style before-and-after, chances are you’ve heard of Rebecca Robeson. She is the creative force behind Robeson Design, located in San Diego, CA. Rebecca began her business in 1994 and is known for her uncanny ability to turn any ho-hum space into a luxurious work of art. From the moment we walked into her studio, Rebecca’s energy and passion for her craft was infectious. “I just got oﬀ a call with from Switzerland!” she says as she welcomes us into her studio, which reﬂects her impeccable taste in every decor detail. After being greeted by her two adorable pups, Sugar and Roxie, we ﬁnd ourselves transported into Rebecca’s world of elegant decor and inspiring out-of-the-box design ideas. As her phone call suggests, Robeson Design is internationally known due to Rebecca’s highly successful YouTube channel. Her channel, robesondesign, has over 82,000 subscribers who tune in for her insider design tips and home makeovers. Rebecca also has another popular channel, robesondesignstudios, where she chooses one lucky teenager to win a room makeover every Monday. “It’s been my way to give
Q: What is the history of Robeson Design? How did you begin your career? REBECCA ROBESON: Robeson Design started in 1994 as Ugly Duckling Interiors, because I had a passion for designing my own home, but I didn’t have the money for anything other than what I could ﬁnd at garage sales. I found the symbolism of the ugly duck turning into a beautiful swan applicable to my ability to see possibilities in all things - to see things for what they could be, not what they are. In 1995, I got my business license and started with clients. Being in a family that entertained on a regular basis, I constantly had people in and out of my home and everyone who walked in had the same reaction—a resounding, “wow!” Then, they always asked the same question, “Can you take me with you to the next garage sale?” I decided to charge $17/hr an hour for my ﬁrst job and called myself an interior designer. Why $17? Well, because it allowed me to pay a babysitter $2/hr and still walk away with a $15/hr proﬁt - wahoo! The word started spreading from friend to friend until one day the phone rang and a girl asked me if I would design her home with a $50,000 budget. At the time, that was like winning the lottery. There was one little caveat: there was purple carpet that had to stay. With all the creative muster I had in me, I went about designing the most beautiful home in her neighborhood, making the purple carpet
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back. I’ve been very blessed in my work, so this is just my way of spreading the love!” Though she is talented in many areas, Rebecca is especially known for her home transformations. Her approach is very similar to what you would see on popular design shows like Trading Spaces or Extreme Home Makeover. She moves her clients out of their homes until she has worked her magic. “I literally buy everything for them, from the artwork on the walls to their bedding. I mean, how amazing to slip into fresh sheets the ﬁrst night you’re in your newly remodeled home? It’s a client’s dream come true,” Robeson said. Rebecca wants to ensure her clients are well taken care of and feel right at home from the moment they walk in the doors of their freshly renovated homes. This sets her apart, because most interior designers stop when they complete the renovation and don’t ever even touch the homeowners’ belongings. I sat down with Rebecca to talk about how her design career began, how she became an international YouTube star, and her favorite home design trends for 2013.
the perfect accent rather than the elephant in the room. I am so proud of my accomplishment, I had professional photos taken and showed them to a group of friends at a birthday party. Unbeknownst to me, in attendance was the wife of the man who owned Jack-in-the- Box. The rest is history.
a show we produce called Makeover Mondays where subscribers from around the world send in their photos, measures and answers about their bedroom. Every week we select a winner, design a 3D virtual bedroom and surprise the world with what creative ideas we’ve come up with.
Q: Tell us about your YouTube channel. RR: In 2008, when the economy depleted and my list of clients along with it, I picked myself up by the bootstraps and geared myself up for a comeback. In 2009, Robeson Design was published four times in magazines, our website was complete, and I started my YouTube journey. Looking back, my intent was to teach the younger generation all the things my mother taught me, but I had missed teaching my own kids as a working mom: things like how to wrap a present, tie a bow, set the table or sew on a button. I poised myself for great success only to ﬁnd my videos virtually unnoticed. Five months into my journey, I was given an opportunity to decorate a young man’s bedroom in 11 days with $5,000. With permission from the clients, I uploaded the journey to YouTube and BAM! That was my golden ticket. I had no idea people would go to YouTube looking for ideas on how to decorate. Four years later, that ﬁrst decorating video, “Joey’s Room,” boasts over 1,300,000 views and climbing. The newest chapter to our YouTube journey is
Q: What are some of the hottest design trends for 2013? RR: We’re seeing a lot of found pieces, Edison light bulbs, reclaimed wood, sustainable pieces and repurposed old materials. Houzz.com and the Design Network have made a huge difference in allowing clients to see what is out there and what the newest trends are. My most recent venture is founding a content provider for the The Design Network, a video-based interior and home fashion design website. I’ve partnered with TDN to create exclusive design videos, beginning with a kitchen series that’s intended to bridge the gap between the myriad of choices available and arriving at your design destination. Q: What is your favorite type of decor? RR: I don’t favor a speciﬁc style, per se. I like to focus on what my client is wanting and that’s how I get inspired. It used to all be about speciﬁc styles: French country, Mediterranean, Colonial, etc., but today it’s all about mixing styles and aesthetics to create your own style. My personal
THE EXPERT NAME: REBECCA ROBESON
TITLE: OWNER OF ROBESON DESIGN
aesthetic tends to be more modern.
WWW.ROBESONDESIGN.COM 10504 ROCK CREEK DR SAN DIEGO, CA 92131 858.693.6333
Q: How do your international design styles vary from San Diego designs? RR: Our international clients tend to gravitate toward a more western style home. It doesn’t vary from what we do for our clients in the states, because they are hiring me to do what they’ve seen me do in my videos. Q: What percentage of clients come to you with a clear vision of what they want and what percentage of clients don’t know what they want when they come to you? RR: We tend to get clients who are willing to go with what we suggest, because they see what we can do online and trust us to create their home. Q: If we only have $1,000 to spend to decorate our bedroom, what elements are some decor “must-haves?” RR: A fresh coat of paint in a new color can get you big bang for your buck, while brand new bedding can add texture and interest. But an absolute must is a pair of matching lamps on either side of the bed. This provides symmetry and brings ambiance to the room. Q: What are your favorite decor/design blogs? RR: Houzz, Design Sponge, and Apartment Therapy.
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THE DUX速 BED SAN DIEGO
LA JOLLA 7616 Girard Avenue (at Everett Stunz)
Los podemos atender en espa単ol.
TA B L E
WRITTEN BY: SARA ESCALANTE PHOTOGRAPHY BY: TRICIA METEER
What started oﬀ as a business venture for Chef Jordan Russell has evolved into what he describes as a storytelling platform. In his own words, “I don’t even like calling this a business; Forage Supper Club is my art project.” And like all great artists, Russell follows no rules. There isn’t a menu to peruse, or even a physical restaurant for that matter. He builds his kitchen on location from scratch; and guests, who purchase tickets in advance, sit with one another at a communal table, which is set in a unique, site-speciﬁc environment and hosted by independent agricultural producers throughout the ever-fertile land of San Diego County. An advocate of slow food and sustainable farming techniques, Russell uses the Forage Supper Club as a way to honor the people dedicating their lives to producing great food. “In my mind, it’s a platform—you take farmer, chef, client and connect the dots. It’s an opportunity to help build a community. And this isn’t a novel idea; I’m not trying to do anything new. It’s really a matter of ﬁnding an ingredient, and then, ﬁnding people with a unique story that produce that ingredient. I want to add visibility to these people who deserve to be recognized and celebrated for the work they do, because growing food and making food is truly a labor of love. ”
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SUMMER SOLSTICE SUPPER
Q: In what ways has incorporating sustainable farming techniques changed your cooking philosophy? JORDAN RUSSELL: My cooking style has changed, because instead of trying to, for instance, manipulate a bad carrot into a good dish, I’m now working with carrots that taste amazing on their own. My approach has become, do less with amazing product, opposed to trying to manipulate an inferior product. Q: From where is the name, Forage Super Club, derived? JR: As a whole, chefs can be guilty of having huge egos, and oftentimes the appreciation or praise is pointed in the wrong direction—I think chefs take too much credit. And the reason I say that is because a lot of what being a chef is about is ﬁnding the best product, which is where the name Forage Supper Club came from. If you look up the deﬁnition of forage as a verb, it means searching for food.
Starter salad of arugula and garden lettuces nectarine. nasturtium ﬂowers. red walnut vinaigrette.
Main pan-seared free-range chicken sweet corn. chard. heirloom carrot. sungold tomato. pan jus
Seasonal Side Dish roasted sunchokes with charred green garlic
Dessert carlsbad strawberries with lavender sorbet almond cookie. Thai basil. sweet cream.
Q: Can you share one of the “stories” told through a Forage Supper Club dinner? JR: These stories are told by the amazing producers that we have here in San Diego County. For instance, we did a dinner with a man who makes his own olive oil. He had gone on a trip to Italy a while back, and when he came home decided to plant some olive trees on the land in front of his house and began producing different olive oils. So, we created a ﬁve-course dinner around his product. The table was set in his front yard beneath the trees from which these olives came. Everything comes full circle. We developed another dinner around lavender, which was set amidst a lavender ﬁeld, and another with pumpkins in a pumpkin patch, and then a seafood based menu on the beach—in other words, an important element to the story of these dinners is that they’re site speciﬁc. Q: You mention that this isn’t a job for you, but rather a “Celebration of life in Southern California,” which is a great statement as well as one that you clearly live up to in terms of the emphasis you place on community and acknowledgement of local producers. Why is community such an important aspect of these dinners? JR: Community is built into our DNA, without it we aren’t healthy people, and the way that we share community with other people is typically by eating—it’s the way we celebrate most things in life and that’s cross cultural. Sitting down together and eating at a table is one of our most basic human functions, whether it’s a regular Monday night or a wedding or a holiday. I believe that food and eating and how you feed yourself is really the most important thing in life. I don’t think there’s anything more important than what you eat, how you eat and whom you eat with. The happiest cultures in the world embrace the idea of community and that is often celebrated through the process of sharing a meal together.
Q: How important is the atmosphere of the dining experience to you, and what roles do aesthetics and environment play in a Forage Supper Club dinner? JR: Aside from having the producers with us at these dinners to share in the energy, I think that the environment is actually the most important aspect. The food can taste bad and people would still enjoy themselves. Of course we are using amazing products so the food tastes great, but the key is that we’re in the company of the people who produced the food and in the environment where the production took place. When you put those elements together, it’s basically it’s own insurance policy. Without the environmental setting, it just wouldn’t work. Q: What ingredients are you looking forward to cooking with this summer? JR: The great thing about San Diego is we can grow just about anything down here. In the summer time, I love all the different melons that we can produce. I love tomatoes. I’m also a fan of incorporating different edible ﬂowers in dishes; I think they add a lot to food by making it beautiful in a rustic sense, and a lot of the best edible ﬂowers bloom in the early part of the season. Summer squash is great, mulberries, artichokes...summer is, in my opinion, deﬁnitely the most special season. Q: I read that you’re a music lover as well, is there anything in particular you like to listen to while cooking, and are Forage Supper Club dinners accompanied by music? JR: I always listen to music when I cook. Amos Lee, Ben Harper, Tom Petty – artists like that are always playing in my kitchen. I think food and music are about as synonymous as two things can get, and the reason I say that is because music, like food, is ceremonious. We have musicians play at all our dinners and we try to tie the music into the energy of the environment. Cooking and playing music go hand in hand because there are so many different types of music, and each genre can correlate with different types of food. Q: What’s on the horizon for Forage Supper Club? JR: One idea I have for an upcoming dinner is based around hydroponic farming. There is a big issue surrounding the idea that impoverished people are unable to eat as well as they should because there isn’t enough access to good food. An answer to that is hydroponic farming, which we now see happening inside people’s homes, particularly in urban areas. This table would be set in an abandoned building, and we will only cook with hydroponically grown ingredients and use the dinner as a way to tell that story. But in a broader sense, ideally I’d love to do one of these dinners every season change and also stretch beyond San Diego County so as to continue growing this community and sharing these stories. www.theforage.com
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Our sneak peak inside gorgeous local homes
OVAT I V E R E D E S I G ART OF INN N E H T : E IC W T E V I L YO U O N LY
WRITTEN BY: MEGHAN MEREDITH PHOTOGRAPHED BY: JEFF FARSAI
he secret is out. The designers at Esteban Interiors are masters of their craft. They know what they are doing. Esteban Lopez and James Niebling combine talent to create a space that takes the client from a place of living to a place of thriving. Their latest project, a modern style arts and crafts home set atop breathtaking Alta La Jolla, is no exception. Not only do Esteban Interiors bring an intoxicating energy to what they do, they have a distinct way of blending eras to create an atmosphere of drama and sensibility that is unexpected. They weave the dream of artful living onto the plane of reality. The outside architecture of the home is linear and clean, drawing a calm perspective. Then, like a rogue emotion, the Moooi chandelier hoisted high in the entryway creates a sudden sense of drama. Enter James Bond – or the cast of Mad
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Men. The mood has been set. Anticipation lingers. The living room speaks of elegance and style with impeccable international sophistication. With a collapsible bar, a travertine ﬁreplace and high ceilings, you might feel as if 007 is running late to his own party. The signature Murano glass adds to this sense of intelligence and smart living by its sleek and timeless beauty. The style at Esteban Interiors is distinctive. James Niebling says, “Our style is eclectic, so we like to mix different eras in a new and unique way that gives it a modern twist.” The different eras James Niebling speaks of are mid-century modern injected with the French 30s with an added contemporary feel. Nielbing adds, “We like to mix a lot of different pieces in an unexpected way that people would not have thought of.” The composite result is as striking as it is accessible.
Esteban Interiors key signature is their genuine collaboration with the client. Niebling says, “Ultimately the client is the one that has to live with the design, so we really try to do a lot of investigation and conferencing with them to understand not just their taste levels but how they live, because the environment not only has to suit our brand and their taste level, but it has to work for how they live. It can’t be impractical for the way that they conduct their lives. So, all of those things come into the equation as we build our design concept.” Esteban Interiors deﬁnitely has the modern touch in a world that is downsizing. As people are curtailing excess and ﬁnding their true passions, Esteban Designs is at the forefront with quality clean design that sets a minimalist tone. On the initial inspiration of the design of the home, Niebling says “The inspiration was really
With a collapsible bar, a travertine ﬁreplace and high ceilings, you might feel as if 007 is running late to his own party.
ESTEBAN INTERIORS 7605 Girard Avenue La Jolla, CA 92037 858.729.0045 Showroom hours: Tuesday – Friday, 10:30 am – 5:30 pm Saturday, 11 am – 4 pm www.estebaninteriors.com
Not only do Esteban Interiors bring an intoxicating energy to what they do, they have a distinct way of blending eras to create an atmosphere of drama and sensibility that is unexpected. They weave the dream of artful living onto the plane of reality.
the architecture, because we had seen the initial plans that the architect had done with the outside that gave it a little bit of an arts and crafts with just a hint of an Asian feel to it. So the slated wood on the fencing outside, the split (travertine) stone with the rough edges, those are the elements that we wanted to start to carry in(side), especially since you’ve got the sliders between the living room and the outdoor patio. When that’s all open it’s almost one large room. So that was the inspiration to build upon in the living room.” Esteban Lopez adds, “And the space had a rectilinear feeling about it so we wanted to embrace that orthogonal feeling that was going on and repeat some of those elements through the design phase.” The living room not only has style, it has dimension that is at once captivating and inviting.
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steban Interiors brings the outside in with its inclusion of natural elements. American walnut is seen throughout the house while the calming water element of the entrance patio fountain and the natural ﬁbers and neutral colors give the home a sense of solidarity. James Niebling says that the natural elements are client driven. “The elements related back to the client who wanted a modern feel but somewhat transitional, still very classic, timeless and approachable with a modern aesthetic.” Another high drama piece of the property is the panoramic view of the Paciﬁc Ocean. The house seems to be built as an homage to the natural, wild beauty of the California coast. James Niebling adds his thoughts on how color selection frames the glorious view: “I think that
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so the color palate is fairly neutral but it’s these levels of neutrals that all work together and let the outside be this great drama.” ~JAMES NIEBLING, ESTEBAN INTERIORS
there is a lot to see from a view standpoint, so the goal was not to take a way from that but to soften and enhance what is there. It’s all about the view, so the color palate is fairly neutral but it’s these levels of neutrals that all work together and let the outside be this great drama.” Esteban Interiors frames this view beautifully and exacts its focus. The interiors actually bring you out of yourself, successfully creating a symbiotic relationship with Zen living and intelligent style. On the repurposing of the home while maintaining its authentic nature, Esteban Lopez says, “This is a typical California Ranch Style Home. We didn’t try to take that out of it. We actually wanted to embrace that, and then push it forward in terms of the design cues that we were impacted by in the front of the house. So we wanted to reemphasize those elements all over again. In essence, the
interior design is a lesson in repetition and how to keep that repetition going throughout the house so that they speak to each other.” Esteban Lopez continues, “We were trying to blur the lines between European Deco and California Ranch Modern. That was our goal and that is why we chose the wood species that we did. We did a lot of changes to the architectural moldings. All of the casings for the windows, the doors and the baseboards are new. We wanted to give the space visual weight.” This solid sense of structure is what gives the design its livability. The kitchen is a good example of this livability. Esteban Interiors freshened up the kitchen, changing out hardware, adding new light ﬁxtures, fresh paint and new stainless steel appliances. The result is stunning. The clean lines calm and
quiet things down and create a Zen atmosphere. One can think clearly and process easier inside this dwelling. Niebling adds “You can have these moments of quiet space and not have external distractions in your environment.” Esteban Interiors’ biggest inspiration is authentic as well, “Our Biggest inspiration is our clients. We like to really get to know someone and to understand what it is they are looking for and help them through the process.” The Esteban Interiors designers are clearly innovators. They are cutting-edge masters with a nostalgic ﬂair, coupled with a high sense of style that grips the emotions and invites the senses. Esteban Interiors commands the eye to expect the unexpected, to savor the moment and to celebrate the organic nature of past eras while embracing a quality modern lifestyle.
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In this issue of Locale Magazine San Diego, we go to the races at Del Mar, look at the fashion and gear you need for the beach, discover the...
Published on Jun 4, 2013
In this issue of Locale Magazine San Diego, we go to the races at Del Mar, look at the fashion and gear you need for the beach, discover the...