San Diego March 2015

EAT/DRINK Edition

Tammy SOGLANICH WORTH THE WHISK

AT SHEATS GOLDSTEIN RESIDENCE

TEAM

the

As you might be able to tell from my profile picture—and can confirm on my Instagram feed—I love food. Actually, I should amend that. I love most kinds of food. I once had buffalo tartare with a quail egg on top, and had to hide what I didn't eat in my napkin. (But for the adventurous eaters, we suggest scoping out this month’s Eat Feature, “Bonne-Appe-Meat,” on page 35 for out-of-the-box menu items like grilled lamb’s brain tacos.)

I love any food that is done well, but not "well done." I learned my lesson in Arizona one year when I was served a cowboy boot for ordering my steak that way. I love food that is infused. I like foods infused with garlic and drinks with hot peppers. (How about infusing your cocktail with a kick of spice? Flip to our Drink Expert Piece, “Movers and Shakers,” on page 74 to learn about Ram Udwin’s Serrano Cocktail Spice for your next favorite infusion.) Mostly, I love food that is infused with passion.

You can really taste the “love” in my favorite dishes.

Give me a $6 burrito where the beans have been slow cooked on a hot plate all day. Give me a simple salad—a truly simple salad—where the ingredients have not been sprayed, altered or modified by some mad veggie scientist.

Give me breakfast covered in maple syrup, lunch piled high with bacon and avocado, and dinner at a fine dining restaurant without a name on the front door. San Diego gives my growling (and growing) little tummy everything it could ever ask for. (We have your bases covered from taco joints to healthy eats, worldly cuisine to sweet treats in our extensive food and drink guide, “SDelicious,” on page 43.)

I hope you enjoy reading our Eat + Drink Edition as much as we had making it, but I doubt you will. You can't eat these pages. I've tried.

ERIK HALE PUBLISHER

ASHLEY HICKSON, COO/CO-FOUNDER

Born and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa is thrilled to be a part of LOCALE, as working in editorial has always been her passion.

MIKE TODD SMITH, MARKET MANAGER

MICHELLE SLIEFF, WEB EDITOR

Mike was born in Los Angeles, raised in Laguna Beach and has created a home in San Diego. After graduating the University of Arizona, Mike helped build ECCO Restaurant and then later a custom golf car company, LUXE. Mike found his true passion within LOCALE and now wakes up inspired everyday.

Michelle is a local of Southern California's coastal cities. She received her BA in Creative Writing from CSULB. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. If she's not at the table next to you in your favorite restaurant, then she's writing content for LOCALE magazine’s website as web editor.

REILLY KAVANAUGH, DESIGNER

RICK RAMIREZ, DISTRIBUTION

With a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs.

Rick is a California native, and has lived in Orange County all of his life. A lover of nature, Rick is an avid camper, with an extensive knowledge of Southern California's beautiful mountain and forest regions. He further expresses his connection with nature artistically, through his unique watercolor paintings. Among his many other interests are cooking, history and music.

ERIN PRICE, SALES AND MARKETING COORDINATOR

SEAN STANFIELD, INTERACTIVE MANAGER

Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.

A Northern California native, Sean made SoCal his home for college in San Diego before establishing a successful marketing firm in Pasadena. He eventually returned to NorCal and worked for the country’s largest media groups like CBS, NBC, and Disney. His second tour in SoCal began as Interactive Manager for LOCALE, where he creates hyper-focused digital solutions for our partners.

JASON KOSKY, SALES AND MARKETING

BRIANNA ROMANO, EVENT COORDINATOR

Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. Family has always been most important to him, and now, he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”

ANDRE MATAELE, SALES AND MARKETING Born and raised in Hawaii, Andre has made Southern California his home for the past four years. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.

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ALEXA ERICKSON, PRINT EDITOR

Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley joined forces with Erik to create LOCALE Magazine. Known 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.

| MARCH 2015

Brianna is California native with an eclectic taste in fashion, music, and activities. After graduating with a degree in Fashion and Textiles, she became a jack of all trades, juggling multiple jobs from fashion stylist and makeup artist to professional organizer. After interning for LOCALE, she finally decided to plant her feet in a place where she can utilize all her talents. She loves traveling, making dinner for friends, a good beer, and taking Instagram photos of her dog George.

the CONTRIBUTORS MARCH 2015

WRITERS

JESSICA GOMES LINDSAY DELONG www.iLikeLindsay.com

www.thenakedbohemian.com IG @jessicalynngomes FB /JessicaLynnGomes TW @itsjessgomes

MARIA WATKINS

TASO PAPADAKIS

IG @mariamargo

www.tasophoto.com

CHRISTINA SHOOK www.christinashook.com FB /CShookUp TW @Cshookup

FASHION STYLISTS

MATILDA BRESS

CRYSTAL NAY

JOSIE GONZALES

www.crystalnay.com TW @ACrystalWit

www.qsphotography.com IG @josgonzal FB /quasistudios

JILLI JOFFE www.justjilli.com IG @imjustjilli FB /jilli.joffe TW @imjustjilli

SHAHNAZ ZARIF www.stylingbyshahnaz.com IG @shahnaz1013 FB /ShahnazZarif TW @shahnazzarif

SHANTE SCHWARZ

GRETCHEN HACKMANN www.Nubry.com IG @nubry

MICHELLE KIM www.michellekimphoto.com www.michellekimweddings.com IG @michellekimphoto @michellekimweddings FB /michkimphoto TW @michkimphoto

GENESIS GONZALEZ www.genesisgonzalez123. wordpress.com

MAUREEN BORSODI THE LA LOOK www.thelalook.com IG @thelalook TW @thelalook

ERICA LEITZ BRITT HACKMANN www.Nubry.com IG @nubry

PHOTOGRAPHERS

BEAUTY STYLISTS VALERIE KON

NICOLE FERA

www.valeriekon.com FB /valeriekonportfolio

IG @San_dee_ayGirl

MATT DOHENY

KYLE ANDERSON

DEIRDRE MICHALSKI

BRIE LEACH

www.mattdohenyphotography.com IG @dohenyphoto FB /MattDohenyPhotography TW @dohenyphoto

FOR MAKE UP FOR EVER

DANNY SUHENDAR

www.TastesAndTravel.com

www.briedoesmakeup.com IG @briedoesmakeup FB /briedoesmakeup

www.dannysuhendar.com FB /DannySuhendarPhotography

TC FRANKLIN www.BlueRibbonProductions.com

MICHAEL WESLEY JOE CANNON www.theventurersphotobook. tumblr.com

MARY MCNULTY 8 |

| MARCH 2015

www.bluewesley.com www.surfart.co IG @bluewesley FB /bluewesleyphoto TW @Surfartco

KARL GARRISON www.karlgarrison.com IG @karlgphoto TW @karlgphoto

*FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about

LOCALE MAGAZINE

Contents MARCH 2015

THIS ISSUE: Eat/Drink

DRINK EXPERT

74 Movers and Shakers

EAT EXPERT

27 The Culinary Counsel

Three Chefs Changing the Way San Diego Eats

43

GUIDE

SDelicious

Tempt Your Taste Buds With San Diego’s Burgeoning Culinary Scene

EAT FEATURE

35 Bon-Appe-Meat

Do You Have the Guts to Try These Daring Dishes?

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The Freshly Focused Cocktail Connoisseurs of San Diego

DRINK FEATURE

70

MEALS DECONSTRUCTED

Power Play

Super Smoothie Sustenance at Beaming Cafe

83 Press Play

Come for the Drinks, Stay for the Games

LOCALE MAGAZINE

Contents MARCH 2015

20 NATIVE KNOWLEDGE

134 THAT’S WHAT SHE SAID

Monday Through Sunday, by Locals

Tune In to Tune Up

STYLE/BEAUTY

HOME/AWAY

Step Into Spring With Our Guide to Living Well in San Diego

GO/DO

164 HOME FEATURE

Home Cookin’

Welcome to the Decadent Digs of Chef Todd Camburn 92 STYLE EXPERT

Mane Man

Dominating the Men’s Beauty Biz One Product at a Time

144 DO EXPERT

Sea-Sing the Day

Legendary Surfer Rob Machado Talks Biggest Wins, Best Waves and a Better Earth

168 AWAY EXPERT

Play Station

The Ultimate Urban Escape, Pendry Hotels Breaks Ground in San Diego 172 ESCAPE

Fantasy Island

Bali: A Guide to Our Favorite Indonesian Island

98 LOCALE LOOKS

148 FIRST TIMER’S GUIDE

A Secret Garden

Cage Fight

Worth Their Weight in Green, We Uncover San Diego’s Most Vibrant Living Walls

A First Timer’s Guide to Cage Diving With Great White Sharks

114 STYLE FEATURE

Breaking the Barriers

184 SETTING THE TABLE

Winner of Fashion Week San Diego Opens up About Life as a Plus Size Designer

Grape Escape

An Urban Wine Down in the Heart of Leucadia

152 DO FEATURE

Taking the Plunge

A Look Into the Glamorous Synchronized Swimming Entertainment Company of the Aqualillies 158 GO EXPERT 118 FASHION SPREAD

Whisk Me Away

Sipping in Sky High Style 14 |

| MARCH 2015

All or Nothing

Hakkasan Group's Newest Nightclub, Omnia, Makes its Mark in Downtown San Diego

188 SU CASA

Seaside Stunner

This Charming La Jolla Home is the Epitome of Elegance

All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.

LOCALE MAGAZINE ph: 858.848.9101 | fax: 949.682.4807 info@localemagazine.com COVER Photographed By: Taso Papadakis, www.tasophoto.com Model: Tammy Soglanich of Wilhelmina Models, www.wilhelmina.com Styled By: Shahnaz Zarif, www.stylingbyshahnaz.com Makeup & Hair By: Brie Leach for MAKE UP FOR EVER, www.briedoesmakeup.com Location: Sheats Goldstein Residence Clothing Provided By: Butch Wax Vintage, www.butchwaxvintage.com Rings Provided By: IMK Collective, www.imkcollective.com

Making THE ISSUE

In honor of William Grant & Sons relaunching a replica bottle of their inaugural 1963 Glenfiddich Single Malt Whisky, LOCALE took to the Sheats Goldstein Residence in LA for a 1960s themed photo shoot. Photographer Taso Papadakis, wardrobe stylist Shahnaz Zarif, hair and makeup artist Brie Leach for MAKE UP FOR EVER and model Tammy Soglanich of Wilhelmina Models worked together to create this stunning cover shot.

Photographer Taso Papadakis, along with first assistant David Mario Pratt, had a wonderful time making the imagery for the shoot. To create the images, Taso used a Canon digital system. He lit the scenes with multiple strobe units and natural light. He would like to thank the entire team and the three talented models for a full, productive day “in the clouds.”

In preparation for the shoot, wardrobe stylist Shahnaz Zarif delved into the architecture and color scheme of the iconic Goldstein house and paired it with the 60s fashion era. Shahnaz worked closely with Butch Wax Vintage to gather the finest vintage pieces that suited the theme of the shoot along with the personality of the model. Lastly, each look was accessorized to add a touch of modern flair.

Hair and makeup artist Brie Leach used MAKE UP FOR EVER’s Face and Body Foundation in #38, the palest shade, along with Smashbox’s Halo Hydrating Perfecting Powder in Fair to matte the foundation. She took the cool, grey shade from Guerlain’s 2 Place Vendome Eyeshadow Palette for her crease and used Butter London’s liquid lipstick, Tea With The Queen, to nude her lips.

Model Tammy Soglanich was born in South Africa and lived in Australia before moving to Los Angeles. She has been modeling for four years now and has a Bachelor’s Degree in Design.

BY LOCALS FOR LOCALS // Where to be Monday - Sunday

“

It’s ladies’ night! We like to head somewhere fun, outside of the beaches. Juniper and Ivy is always a good choice.”

ANNEMARIE BROWN General Manager, The Fishery

MARCO REGA President, Acai Roots

Spin class at The Rush is always the best way to start the week! Followed by a healthy veggie juice next door at Farm to Fork, and then I like to head to the beach for a tan (weather permitting).

I start off the work week at the Acai Roots office then head to Young Hickory for some coffee and an Acai Roots acai bowl, of course! I like to get my work done here. The open space is extremely refreshing, and I love the vibe of this cafe.

M

www.therushstudio.com | www.farmtoforkjuice.com

M

www.younghickory.com

Tuesday is tasting menu day at The Fishery. I T typically try to head in early to get prepared for the evening and to pair Chef Paul’s menu with the wine courses for the night. www.thefishery.com

I always make time in my week to stop into Capricorn Boutique to see what new goodies Krissy and Lisa have. I never have to worry about what to wear with their fabulous help!

W

www.capricornboutique.com

On Tuesdays, I visit Juicers in Solana Beach for a morning smoothie or acai bowl. This is where I have weekly meetings with my PR team to discuss strategy. They’re located next door! It’s convenient to visit both on the same day.

T

Whole Foods Wednesday! I usually eat lunch here once a week and have meetings with potential vendors and clients. Lunch is always tasty at Whole Foods.

W

www.wholefoods.com

Every Thursday I walk up to Bird Rock Fine T Wine for one of Ken’s wine tastings. His selections of rare and interesting wines are always educational and fun. It’s a good excuse to keep my wine knowledge sharp, and my kitchen stocked! www.birdrockfinewine.com

Thursdays I’m usually back in the office and working on partnering with athletes. They’re Acai Roots’ biggest fans! If I can, I like to meet with them in person and treat them out to lunch at Fogo de Chao. You can never beat Brazilian BBQ! T

www.fogodechao.com

It’s ladies’ night! We like to head somewhere F fun, outside of the beaches. Juniper and Ivy is always a good choice; interesting plates to share and a great selection of wine as well as a good excuse to get dressed up!

I love Fridays! I usually treat the Acai Roots team to lunch at a nearby spot, like Cafe by the Bay. They have delicious sandwiches and acai bowls! Can’t beat that.

F

www.juniperandivy.com

Ocean Beach’s dog beach is a great Saturday S excursion. My Cocker Spaniel, Rocky, loves the water, and I enjoy the time in the sun!

Afterwards, I like to walk over to OB Noodle House to watch the Oregon Ducks play and eat pho on their dog-friendly patio.

On Saturdays I usually visit the Clark Gracie Jiu Jitsu studio. They’re big fans of Acai Roots, and I always make sure to support them as well. Sometimes I like to take a Jiu Jitsu class. It’s extremely exhilarating. Everyone should try it at least once.

S

www.clarkgracie.com

www.bar1502.com

A good class at Club Pilates and then brunch is S a must. I enjoy the comfort of Nine-Ten’s back patio. With a view of the ocean and Jason Knibb’s delicious food paired with a mimosa, it is the perfect way to end my week.

Sundays are meant for the family! We like to spend the day at Downtown La Jolla/La Jolla Shores. My family and I brunch at Cody’s La Jolla.

Their French toast is amazing. After brunch, we walk around Downtown La Jolla for some shopping.

S

www.codyslj.com

www.clubpilatesstudio.com | www.nine-ten.com

“

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“My family and I brunch at Cody’s La Jolla. Their French toast is amazing.”

Cody’s La Jolla: Photo by Anh Nguyen | Juniper and Ivy: Photo by CeCe Canton

Native Knowledge

BY LOCALS FOR LOCALS // Where to be Monday - Sunday

“

Anytime I travel back from North County, I like to stop into the new Carnitas’ Snack Shack in Del Mar just to end the week off right!”

MICHAEL ESPOSITO Co-Founder, Snake Oil Cocktail Company I like to catch up on emails sipping an Italian roast at San Diego’s first outdoor “parklet” at Caffé Calabria. Recently awarded an “Orchid Award” from the San Diego Architectural Foundation, it is just the right blend of creativity and cosmopolitanism to start the week. www.caffecalabria.com | www.orchidsandonions.com M

Tuesday is all about health. Start with a pitaya bowl from Seaside Smoothie in Bird Rock, pick up a CSA box from Specialty Produce and sneak in a potassium boost from Barnana for a midday snack.

Consider surfing at La Jolla Shores if the wind is good!

T

RYAN RAISH Co-Founder, Beach Day Beverage Company To jumpstart my week I go to Whole Foods in Encinitas for breakfast and a smoothie. After work, I run along the coast to Sambazon in Cardiff for an acai bowl and to catch the sunset.

M

www.wholefoodsmarket.com | www.sambazon.com

Taco Tuesday at Solace is a must with their yellowtail tacos and craft cocktails. The community table is a great place to meet new people!

I finish the night playing softball at the Encinitas YMCA. www.eatatsolace.com | www.ecke.ymca.org T

www.seasidesmoothie.com | www.specialtyproduce.com

Wednesday is all work in the craft cocktail W business. It is a busy day of tastings and trainings scheduled for the bar team. We typically meet with local craft purveyors like Malahat Spirits, Old Harbor Distilling Co., Ballast Point Brewing and Spirits and finish off with the seasonal White IPA from Groundswell Brewery. www.malahatspirits.com www.ballastpoint.com/spirit | www.oldharbordistilling.com

Meet friends for an Italian-style happy hour at Bottega Americano. Order something deliciously refreshing like the Trevi Fountain with Aperol, prosecco, club soda, fresh orange and Champagne grapes. Finish the night off with a sappy viewing of Titanic overdubbed with some RiffTrax. It’s a splash of hilarious melodrama from local celebrity comedians who pretty much invented a new genre.

T

I am in OC on Wednesdays for work, and stop at Frazier Farms in Oceanside on the way home for their great deli sandwiches. I’ll wrap up the evening surfing or lobster diving in Leucadia.

W

www.frazierfarmsmarket.com | www.beachdaybev.com

I start my day with breakfast and yerba mate at Honeys Bistro in Encinitas. In the afternoon, I do a hot sculpt workout in Carlsbad at Yoga Six with Kristen; she kicks my butt!

T

www.honeysbistro.com | www.yogasix.com

Lunch with coworkers at Board & Brew in Del Mar. The “Turkado” is a must! Nothing beats catching a show at Belly Up and grabbing a beer at Culture Brewing with friends to start the weekend.

F

www.boardandbrew.com | www.bellyup.com www.culturebrewingco.com

www.bottegaamericano.com | www.rifftrax.com/titanic

Weekends are for travel, like an incredible F culinary travel expedition with Fernando from Baja Wine and Food. First stop, the always incredible Mision 19 with Chef Javier Plascenia, then some Snake Oil Cocktail adventuring with Chef Chad White at La Justina. www.bajawinefood.com | www.mision19.com Mexican culinary adventure in Valle de Guadalupe (the next Napa). First stop, al fresco dining with a view of the vineyards at Finca. Get the housemade Manchego & Membrillo with wine and don’t forget to sample some of the mescal with worm salt.

S

I like to wake up early and surf before it gets crowded, then I meet my friends and make it a beach day. If it’s not beach weather, you can catch me golfing at Encinitas Ranch.

S

www.jcgolf.com/course/encinitas-ranch

My wife and I love to start the day out hiking Torrey Pines, and then we grab lunch at the Solana Beach Farmers Market. We’ll catch a movie at Cinépolis La Costa to end the weekend.

S

www.torreypine.org | www.cinepolisusa.com www.solanabeachfarmersmarket.com

www.fincaltozano.com

The best brunch experience around is with Chef Amy DiBiase at Tidal at Paradise Point. I like to catch up with friends from Feather&Dot for some tunes, a quick surf and a guided stroll around the “New North Park” and Encinitas. I always buy something deliciously aged at Baker & Olive. Anytime I travel back from North County, I like to stop into the new Carnitas’ Snack Shack in Del Mar just to end the week off right! www.carnitassnackshack.com S

www.paradisepoint.com | www.bakerandolive.com

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“

After work, I run along the coast to Sambazon in Cardiff for an acai bowl and to catch the sunset.”

Cinepolis: Photo by Antonio Pullano | Carnitas’ Snack Shack: Photo by Jeff Farsai

Native Knowledge

PHOTO BY: Karl Garrison

eat /drink

Month March Y2E0A 1 5R

27 EAT EXPERT Paving a New Path in San Diego’s Culinary Scene, These Three Chefs Offer ForwardThinking, Must-Try Concepts

35 EAT FEATURE From Lamb’s Brain to Fish Ribs, These Restaurants Know How to Liven up a Menu

43 GUIDE A Culinary Tour of the Fascinating Food and Drink Fixtures of San Diego and Why We Love Them

70 MEALS DECONSTRUCTED A Superior Superfood Cafe, Beaming is Revitalizing Health in Del Mar

74 DRINK EXPERT Thinking Outside the Box, These San Diego Drink Experts are Shaking up the Cocktail Scene

43 GUIDE SDelicious

CUCINA ENOTECA 2730 Via De La Valle Del Mar, CA 92014 858.704.4500 www.cucinaenoteca.com

83 DRINK FEATURE Presenting Three of San Diego’s Best Barcades

25

MARCH 2015

The Culinary

COUNSEL

3

CHEFS CHANGING THE WAY SAN DIEGO EATS

Jason McLeod, Chef/Partner at Ironside Fish & Oyster

Antonio Friscia, Chef/Partner at Don Chido and soon-to-open Rustic Root

Jason Gethin, Chef/Partner at Table No. 10

WRITTEN BY: MARIA WATKINS | PHOTOGRAPHED BY: CHRISTINA SHOOK

Attention all locals!

You may have noticed some changes in San Diego’s food scene over the past several years, and your taste buds do not deceive you! San Diego food experts are branching out, starting their own businesses, and taking some risks. An inside interview with three of San Diego’s renowned chefs gives us a better idea of how the food culture has changed and where it is headed. The selected food experts are Chef Antonio Friscia of Don Chido and the soon-to-open Rustic Root, Chef Jason

Gethin of Table No.10, and Chef Jason McLeod of Ironside Fish & Oyster. These superb chefs have lengthy backgrounds in food service hospitality from all over the world. They have all been busy collecting knowledge, catering to customers, and creating perfection (in terms of food)! Now, with much experience and a significant career ahead of them, they have all made roots in San Diego and invested their time, energy, and creativity into the food culture of our community.

| MARCH 2015 | 27

THE CULTURED COOK

THE EXPERT: Antonio Friscia, Chef/Partner at Don Chido and soon-to-open Rustic Root Antonio Friscia is a humble family man with an incredible passion for the art of food preparation and presentation. Antonio has a lifetime of experience working with food, from his childhood growing up delivering wholesale fish to restaurants, to his oneon-one training with a renowned chef in Italy. He grew up in a large Italian family and said that they were always eating! The wholesale fish delivery was his family’s business, and so being around food constantly was just in the cards for him. While much of his training and experience is with Italian cuisine, he describes himself as a life-long learner. He cannot fathom being interested in only one style of cooking, because there are so many unique and beautiful ways that it could be done differently.

AUTHENTICITY YOU CAN TRUST: Friscia has traveled the world gathering knowledge about tastes that you can be certain come straight from the culture itself. After having studied under a chef in Italy for two years, opening a restaurant in Bali, traveling Asia in search of flavor, and an entire career of collaborating with Latino co-workers in the kitchen; a credible and legitimate taste of culture is what you will find on his Don Chido menu, all from a wood-fire grill!

NATIVE KNOWLEDGE: In addition to their weekday happy hour offered from 3pm - 6pm, Don Chido has an amazing Taco Tuesday featuring $2 tacos, $4 Mexican drafts, and $5 house margaritas and red sangria, with late-night hours extended to 2am to keep the party going!

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Antonio found his second love, after Italian cuisine, when he moved to Bali and opened an Italian restaurant. While he was there, he took every opportunity to learn about the styles in which they prepared food. He finished out his contract working at that Italian restaurant and then took some time to travel around Asia and simply immerse himself in the food culture. A chef to his core, Antonio has a respect for his career that is beyond normal. Now sharing that passion with us San Diegans, it is evident when you step into his restaurant that there is a liveliness and sincerity that cannot be replicated.

Robuchon in Las Vegas because of his amazing French cooking technique. I also follow my old chef from Italy that I studied with.

A lot of times I go outside of the United States to see what people are doing differently than us. When I want to learn about Mexican food, for example, I go straight to the source.

Q: Customers love the modern interior design of Don Chido.

Can you tell us anything about the design of the kitchen?

AF: There is a combination of old world and modern design. Old world would be the Santa Maria wood-fire grill. However, the grill is modern at the same time because it appears rustic but is completely one of a kind.

Q: Do you experiment with cooking and combining new flavors at home, or do you leave that for work at the restaurant?

AF: I’m obsessed (laughs). On my days off, I am always cooking something at home. I have two boys, so they are my little taste testers. I am off on Sundays and spend time with them and am always cooking them a meal. I play around with a lot of cultural food on Sunday nights. Japanese, Mexican, and Italian are some of our most common meals.

Q: If a customer came in from out of town and said that this would be their one and only day in San Diego, what would you tell them to order and why?

Q: You have been working in the restaurant business for over 25 AF: I always like to start people with our ceviche. It is a little years. How and where did that all begin? bit different because it is a cross between Mexican and Antonio Friscia: I was born and raised in San Francisco Peruvian styles. Our mojo braised pork is a must try, as “A lot of times and grew up in a family with a wholesale seafood business. well as our chicken mole, because the chickens are wholeI go outside I spent a lot of time going in the back door of all of the roasted in the Caja China. Lastly, our diablo shrimp that of the United restaurants in San Francisco delivering fish. As for is cooked over the grill and mixed with a mojo sauce. And States to see cooking, I was inspired at a young age by my large Sicilian churros for dessert! what people are family who was always eating and preparing food; that doing differently Q: What is the one food item that you find yourself was a big part of our life. Growing up delivering fish, I got than us. When constantly craving these days? excited to see and talk to chefs who were cooking amazing I want to learn AF: Spicy noodle soups and pastas are my comfort food. things around the city. I gravitated towards that career about Mexican Any type of noodle makes me happy. It really depends on immediately. I also spent time cooking cannoli and gnocchi food, for the day and the weather with me. with my grandparents, using old world preparations. One example, I go time, I had gotten home from football practice and was Q: How do you feel your cooking style has developed straight to the extremely hungry. Still in my football pants, I opened up a since you began this career many years ago? source.” gourmet magazine and used one of the recipes to make a AF: It evolves as my life goes on. I have not gotten away Grand Marnier soufflé. My parents were not too happy that from anything completely. I still love all my pastas, risottos I had gotten into the Grand Marnier, but I thought nothing of it and pizza, but I constantly expose myself to other cultural foods. because I was simply following the recipe.

If I could just continue to travel and submerse myself in more places, that is really what I would like to to. This is an amazing job Q: Your custom-made, wood-fire grill seems to be your favorite to have if you know that you will never be able to know everything. piece of equipment in the kitchen. What specific features did you want in that grill and how do you use them?

Q: Since Don Chido’s opening, what kind of response have you AF: When you cook with wood it is completely different than noticed from the public? cooking on a gas grill. The wood gives it so much more flavor. Caja AF: I think it has been positive. Since we are downtown, we have China cooking seals in the flavor like an oven, but with no air going so many people from around the world walking on 5th Avenue. We back into it to let it breath. I wanted a Santa Maria grill to roast want to welcome people in like it is our home. We want to feed you whole animals sealing in that flavor, but also allowing it to breath. until you are full, happy, satisfied and nourished. If I could touch I created my grill to have a door on the side that seals in the smoke every table, I would! We do our best to give everyone an amazing completely. I also designed it to have drawers on the bottom like a experience. However, the number one thing is making sure that Caja China oven to allow smoke to be pulled through the meat and everything is tasting great. down into the holes in the bottom.

Q: Have you noticed any changes in the food culture of San Q: You teamed up with the RMD Group to open up this new Diego over the past several years? restaurant, Don Chido. What had you noticed about RMD AF: There is, of course, lots of dieting going on. The gluten-free Group’s previous endeavors that made you want to go into thing is a big deal. I have also seen people eating crazy amounts business with them? of protein. I think food is going to go in the direction of smaller AF: I was friends with the original chef at Stingaree (where I was a amounts of protein and much more vegetables, or at least more of chef before Don Chido), and he had contacted me after Stingaree a balance like they have in other cultures. The lucky thing for us was sold. We had worked together even before Stingaree, so we had in San Diego is that we have so much to use and utilize during the known one another pretty well. He was the one who started RMD year in terms of produce. Everything in moderation.

Group to open FLUXX Nightclub and a variety of other places. We had always stayed in close contact and wanted to do something in Q: Can we expect to see anything new from you on the horizon? the future together. RMD Group decided they wanted the Fred’s AF: Yes, I am helping open Rustic Root, also in San Diego. This property and wanted to keep it Mexican food. They asked me to is going to be progressive American cuisine prepared in an old world style. Everything has come to us from somewhere else, as join, and I gave them one condition: I wanted to be able to cook on far as cooking technique is concerned. We are so lucky to have a wood-fire grill, and they agreed. so many organic farmers and such that do artisan-style farming.

Q: Tell us about a chef whom you have always admired. Was This allows us to have all different types of things on our menu all their cooking style similar to yours? the time. For Rustic Root, we are going to use local ingredients as AF: I follow everybody. I respect the job that we do, and I can learn much as possible. from anybody. There are so many talented chefs in the bay area, San Diego and New York. I don’t get out of my own kitchen very often, but I do take a look at their menus. One guy I love is Joel

| MARCH 2015

“We want to welcome people in like it is our home. We want to feed you until you are full, happy, satisfied and nourished. If I could touch every table, I would! We do our best to give everyone an amazing experience.”

— ANTONIO FRISCIA DON CHIDO 527 5th Ave San Diego, CA 92101 619.232.8226 www.donchido.com

| MARCH 2015 | 29

THE SIREN OF SEAFOOD

THE EXPERT: Jason McLeod, Chef/Partner at Ironside Fish & Oyster Award winning chef, Jason McLeod has taken the ultimate next step as a chef and opened a place of his very own!

Ironside Fish & Oyster has a simple exterior, but once you step in you will feel the warmth and happiness of the community as strangers laugh together at the oyster bar, and you will not want to leave! Jason created a space that represents fine culinary art, as well as the casualness of the fish culture. Having grown up on Vancouver Island in Canada, Jason was surrounded by this seafood culture. He has won countless awards for his high-quality cooking and is now giving that experience back to the community by coaching young San Diego chefs in his restaurant.

DON’T SHUCK WITH IRONSIDE: Having teamed up with designer Paul Basile to decorate the interior, the Ironside Fish & Oyster is a feast for the eyes as well as the stomach.

Featuring a 14-foot custom bar shelf display, a copper bar top, custom wood bar stools, a large display of vintage suitcases reminiscent of a cargo ship, and an an entire wall of Piranha skulls (yes, you heard me correctly), your eyes will be as satisfied as your taste buds.

NATIVE KNOWLEDGE: Ironside offers iced coffee on tap!

Having teamed up with Coffee & Tea Collective, you can grab a refreshing kick as a fun alternative to your typical coffee shop stop.

Q: You have won quite a few awards over the years, including two Michelin Stars for your exceptional work at Ria in Chicago. Do you set your sights on working towards any specific awards or do they just come out of the blue?

JM: The awards just happen. As a business owner now with 120 employees, I look at all of the checks that go out and it helps you see things differently. When I was younger I Q: Ironside Fish & Oyster is the first project you built wanted to create a name for myself with the awards. Now, from scratch. What prompted you to make the leap from all I want is for the customers to keep coming, and I am happy. It would be lying to say that awards mean nothing, working at established restaurants? because who does not appreciate being recognized?

Jason McLeod: It was always a dream somewhere However, you do not go into hospitality because it “I want people in the back of my head, but my biggest worry was doing it at the right time. I have been fortunate to feel happy or pays well. You do it because it’s a passion. I have had the luxury of working in eight or nine countries, excited when enough to travel throughout my career without being settled in one place. Once I got married and they walk in and and I think we are exceeding our expectations here settled down in San Diego, I felt that it was the right have something in San Diego.

Jason loves how open San Diego has been to the idea of the raw bar, and he has been shocked by its popularity.

If this trend continues, there may be a need for more raw bars in the San Diego area! However, Jason does not come from a marketing standpoint, but from a sincere passion for his love of seafood and hospitality. He simply wants his customers to enjoy themselves, and that they will!

time. It was about timing and being ready mentally.

Q: Ironside Fish & Oyster has been a great addition to the seafood scene in San Diego. What are your opinions of the availability of seafood in San Diego before your restaurant surfaced?

JM: I moved here in 2007, and from that time to now I have been seeing the changes in how people feel about food. San Diego was a chain city, geared towards tourists.

Now, people expect more, and the food is becoming more geared towards families. There were establishments with low-cost fish tacos, and then there were high-end seafood/ steakhouses. I wanted something that was in the middle from a price point perspective.

Q: How did you come to love the taste of seafood and the art of preparing/cooking it?

JM: I grew up on Vancouver Island in Canada where I was always around salmon, crabs and oysters. I would go out and help pick up cages of lobsters and see them handled. I did not come from a huge cooking family, but I just spent time around seafood. When I went to Europe, I saw the skill that it took to cook seafood. In the states, chefs want to be meat cooks, maybe because it seems more manly, but in Europe, they want to prepare seafood. It is more difficult because there is less room for error, and a much shorter window of opportunity in which you can prepare it and serve it.

Q: Ironside offers gourmet food in a comfortable environment. What was your vision with opening this restaurant and how did you want your customers to feel during their experience?

JM: We did not change the front but we changed the inside design, and people walk in and say “Wow, this is beautiful.”

I wanted to marry cocktails and seafood. I want people to feel happy or excited when they walk in and have something trigger their emotions to have a better experience.

| MARCH 2015

Q: You have been in San Diego for quite a while now. Have you noticed a shift in the food culture of our lovely city?

JM: Definitely! We are on the cusp of becoming a great culinary/food city. We are finally catching up to what we do with beer.

trigger their emotions to have a better experience.”

Q: You took a short hiatus from the chef role recently and tried out the corporate side of the kitchen. What did you enjoy about being on the corporate side and what have you enjoyed about stepping back into action?

JM: I started my own consultant/private chef business right when I moved back to San Diego. At that time I had the opportunity to be flexible, meet people in San Diego and build contacts as a foundation for a restaurant. I felt like it was important to make a connection to the community first, because that is what I wanted the tone of the restaurant to be.

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Q: It seems that you have a very talented kitchen team to help you with this project. How did you select these individuals to carry out your vision for the restaurant?

JM: You get an advantage in the hiring process when you open something new. We were fortunate to get a lot of hype about our opening, which attracted curious talent. I wanted to hire individuals who believed in San Diego and its potential. The pieces just came together, and it has been all about partnership. It’s one thing getting the talent, and another thing keeping it. We want to be busy and here for a long time, and I need a great team to make that happen.

Q: You have been studying the local fishing culture to better understand the seafood. What is one of the most interesting things you have observed about the work of a fisherman?

JM: It’s an amazing passion. The product spoils fast, so you need to be very comfortable with the integrity of your suppliers. When I met our suppliers, they gave me a tour of their facilities and showed me the cleanliness of their boats. I saw how proud they were about their work, and I knew that we had found partners who really care about this as much as we do.

Q: What is the most adventurous thing to order on Ironside’s menu?

JM: Frog legs (occasionally on the menu). You don’t see them very often in San Diego, but people order them!

Q: You are already an internationally acclaimed chef, but if you could visit anywhere to study from the chefs of that area, where would it be and why?

JM: Japan is next on my list. I need to go and learn from their passion for fish.

Q: What is the most important lesson you have taken with you to each new restaurant endeavor?

JM: It is less about the recognition and more about the customers—providing customers with an amazing experience and serving them incredible food.

Q: Ironside has made a huge buzz in San Diego. Do you have any next steps in mind or maybe surprises on the horizon?

JM: It is definitely a process, and it is evolving. We recently added whole fish onto the menu, and I was shocked that people loved eating it off of the bone with eyeballs and all!

I would like to do more collaboration in 2015 with local chefs. For example, we did an oyster shuck-a-thon on National Oyster Day and we had guest chefs come in to help out. I want to make sure the restaurant is a part of the community and constantly gain feedback on the menu.

IRONSIDE FISH & OYSTER 1654 India St San Diego, CA 92101 619.269.3033 www.ironsidefishandoyster.com

“You do not go into hospitality because it pays well. You do it because it’s a passion. I have had the luxury of working in eight or nine countries, and I think we are exceeding our expectations here in San Diego.”

—JASON MCLEOD

t

Jason McLeod

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THE FOOD PHILOSOPHER

THE EXPERT: Jason Gethin, Chef/Partner at Table No. 10 Jason Gethin of Table No. 10 is pushing the boundaries of American cuisine with his one of a kind menu items that will have you coming back for more! Jason spent some of his college years trying to figure out where he fit in this world and what type of career would be best for him. While working at restaurants to put himself through school, he soon realized that was what he wanted to do. His interest in food and hospitality went beyond that of a regular waiter, and he quickly enrolled at the Louisiana Culinary Institute. Jason has a curious spirit that will not settle with a typical dish. The priority, of course, is an amazing taste, but he really tries to pair things in a way that people would never expect.

Table No. 10 certainly lives up to Jason’s “unique” expectations with incredible menu items and an elegant ambiance. Jason loves his work and loves being a part of the San Diego food scene. He sees a lot of potential for San Diego as a culinary capital, and he states that he has been noticing that shift.

Stop by Table No. 10 and order something outside of your comfort zone!

NATIVE KNOWLEDGE: An incredible place to go for a snack and drink when your appetite is less than ravenous, Table No. 10 offers a variety of small plate options (ranging from $4 to $16) that will satisfy your taste buds as you indulge in a cocktail.

HISTORY LESSON: Table No. 10 is located in a renovated Carnation milk factory that dates back to 1919, which provides an innovative yet nostalgic ambiance.

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Q: I understand that you have a culinary degree and have spent a lot of time studying the art of cooking. How did you first realize your interest in this career path?

Jason Gethin: I spent four years in regular college and found that it was not for me. During college though, I worked in restaurants and really enjoyed being around food and in hospitality. I then went to Louisiana Culinary Institute for a two-year associate’s degree, and then received a Bachelor’s Degree in Food Service Management from Johnson & Wales.

Q: Cooper McLaughlin was the owner of The Corner, which you transformed into Table No. 10. How did that connection with McLaughlin happen and what inspired him to start from scratch?

JG: I have been friends with McLaughlin since I moved to San Diego 15 years ago. My wife worked with him in the mortgage business, and we got to know one another. He wanted something else to do with The Corner, and I was ready to do my own thing.

Where did you get the inspiration for incorporating these types of unusual ingredients?

JG: With the bone marrow butter, we would cook the porterhouse and baste it in the butter. In the back of the house, we just started dipping bread into it and decided to make our own rolls and offer it on the menu! The fat within the butter makes a great flavor.

Q: What would you say is the most adventurous thing to order on your menu?

JG: The chicken skins took people back in the beginning.

In the beginning, we only sold about 10 pounds a week, but now we sell 80 pounds a week. Also, the suckling pig lazy ravioli is adventurous because every part of the pig is shredded and used as the ravioli filling.

Q: When you finish a long day at work, what would be your drink of choice if you were to order one off of the menu?

JG: The bar manager had a lot of fun creating the cocktail menu after he was given the instruction to make something unique. However, my drink of choice is Budweiser. It is the only beer that we have on tap that has its own labeled handle.

They had it put in just for me. I also enjoy a shot of Jameson.

Q: You studied cooking in school in Louisiana. What brought you to San Diego and what made you stay?

JG: My girlfriend at the time (now wife) got to choose the next place we would live, and she chose San Diego. I wanted to go to New York because I thought it was the mecca of culinary art for the US. Q: The menu items at Union Kitchen & Tap in Encinitas are quite phenomenal! When choosing the menu items for Table No. 10, was there anything that you felt you wanted to take with you from Union?

JG: I left Union how it was and left the recipes there as well. At Table No. 10, we serve a little bit of grits with the mushroom dish (similar to Union), but we are trying to step away from the southern influence.

Q: I think that many San Diegans have noticed a shift in the San Diego food culture over the years. What do you think Q: I have heard that the name Table No. 10 refers to the has prompted that and where do you think it is headed? table that is closest to the kitchen, “the chef’s table.”

JG: I believe the internet has prompted a lot of the food How did you and Cooper McLaughlin land on that name? shift. Also, there are a lot of chefs who have been working JG: The restaurant is on 10th Avenue, and it also at the same place and are now trying to venture out refers to the table closest to the kitchen. That table “We are very and start their own things. With our weather and also happens to seat 10 people! much wanting produce we should be a food city. People are moving to progress Q: Is it true that each of your menu items is paired in from other cities and bringing with them their San Diego as with a beverage? If so, how did you land on different interests in taste. a food city. We deciding on those pairings?

Q: It seems that many people love to stop by Table want to create JG: All of our servers are very well-informed of the No. 10 for a small plate or bite and an amazing craft things that are drinks and wines that go with each dish, and they cocktail. What would you say is your most popular not typically make excellent suggestions. small bite/plate and cocktail combination? what you would Q: Table No. 10 has a menu of small bites, small JG: Our most popular cocktail is El Pinche Gringo. find on the plates and large plates that have a modern, menu in another And our most popular appetizer is by far the scallop American style. What is the new trend with and pork belly dish because the pork is just so good! restaurant modern American food, and how do you feel it It is also a really beautiful dish and the flavors play nearby.” has changed over time? really well off of one another.

JG: We are very much wanting to progress San Diego as Q: If you could travel anywhere in the world to meet with a food city. We want to create things that are not typically what a chef and learn about their cooking technique, what you would find on the menu in another restaurant nearby. To place would it be and why? create the menu items, we deconstructed a normal dish and JG: It would be a dream to work in London at The Fat Duck pushed the boundaries to make it more unique. with Heston Blumenthal. He is pushing the boundaries and Q: You were previously the chef at Union Kitchen & Tap defining what food is, in a new and modern way. in Encinitas. How was that transition from working at Q: You recently added a brunch portion to your menu. an established restaurant, to jumping into something What is the next exciting step that we can expect to see completely new? in terms of growth for Table No. 10?

JG: I was the opening chef for Union for three and a half JG: When football season started, there were not as many years. It was fun bringing Union to the place it is now, and brunch customers because we don’t offer TVs. Otherwise, I wanted to do something on my own and try to bring it to since we put brunch on the menu about a month ago, it that same place. This sounded like the perfect challenge. has been a huge success! In terms of next steps, we are Q: Your menu items have some extremely unique ingredients pretty new, so right now we are trying to get through the such as bone marrow butter, sorrel chimichurri, and velouté. first year before we try to add on another project.

| MARCH 2015

TABLE NO. 10 369 10th Ave San Diego, CA 92101 619.550.1262 www.tablenumber10.com

“Our most popular appetizer is by far the scallop and pork belly dish because the pork is just so good! It is also a really beautiful dish and the flavors play really well off of one another.”

—JASON GETHIN

| MARCH 2015 | 33

Bon-appe-Meat DO YOU HAVE THE GUTS TO TRY THESE DARING DISHES? WRITTEN BY: NICOLE FERA PHOTOGRAPHED BY: JOSIE GONZALES

TACOS DE LENGUA:

lamb’s tongue, parsley, radish, Calabrian chili & piquillo salsa

THE LION’S SHARE 629 Kettner Blvd San Diego, CA 92101 619.564.6924 www.lionssharesd.com | MARCH 2015 | 35

F

lower headbands, crop tops, fanny packs and offal. All things that seem to be trending right now, although one of them may not be something you recognize or even know what it is. If that one thing is the fanny pack, then consider yourself lucky to have escaped that fad, not once but twice in a lifetime.

But for most of you, I’m willing to bet you may not have heard of the term offal. Offal, as described in the dictionary, is the entrails, and internal organs of an animal used as food. But what does this mean exactly? Well, for many daring, innovative chefs it means taking parts of an animal that may not have been considered mainstream in the past and using them to create unique, daring and delicious dishes.

More and more unique meat dishes have been popping up on menus all over San Diego’s restaurant and bar scene. To some it is a new fad, but to others it’s a way of life that they grew up on. The

idea of using different cuts of meat and utilizing all of the animal’s parts not only produces some interesting dishes and ideas, but also doesn’t allow for waste. Sustainability is a word that comes to mind when discussing this style of cooking, and it makes sense that these culinary dishes are becoming more apparent as our generation is transitioning into a more earth-friendly way of living.

With all of that being said, it is still a big jump for most of us to even get up the guts to try some of these...well...guts.

I recently had the pleasure of visiting some of the bold restaurants in San Diego that are bringing this trend and new ideas to life with their offal dishes, and I can tell you that once I tried what they had prepared, all my inhibitions about them went out the window. In the end, it’s just a different cut of meat and I figured I’d better do my part in securing a more sustainable world by eating and trying as many unique things as I could get my hands on.

“On our menu we also have traditional lamb’s head,

ribs, and tripe. These may be traditional to a lot of

our local customers, but I know they are unique to a lot of the people we serve them to.”

—FRANCISCO PEREZ

GRILLED LAMB’S BRAIN TACOS:

homemade corn tortillas, sautéed lamb’s brain, chopped onion & epazote

AQUI ES TEXCOCO 1043 Broadway Chula Vista, CA 91911 619.427.4045 www.aquiestexcoco.com

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| MARCH 2015

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began my culinary journey at AQUI ES TEXCOCO, a hidden gem located in Chula Vista that is known for their barbacoa, traditional Mexican lamb BBQ. The dish that I was interested in trying was the Grilled Lamb’s Brain Tacos. And I know what you’re thinking—brains? That can be a scary thought if it is not something that you are traditionally used to eating, which I’m sure most of us are not. However, as soon as I arrived at this restaurant, I knew all of the food and cooking was going to be authentic and made with great care and love. As the chefs got to work preparing the dish for me to try out, I got the pleasure of sitting down with Francisco Perez, the owner and passion behind Aqui es Texcoco.

Q: Aqui es Texcoco has been in San Diego since 2008, but you’ve been doing this a lot longer than that haven’t you?

Francisco Perez: Oh yes! Our restaurant in Mexico has been around for 25 years, so we’ve been doing this for quite some time.

Q: What inspired you to bring your authentic cuisine to San Diego?

FP: While running the restaurant in Mexico, Tijuana to be exact, we found that a lot of people from San Diego were traveling down just to eat at our restaurant.

We wanted to make it available to them without having to leave their country, and there seemed like a lot of opportunity in San Diego.

Q: I’m sure the local San Diegans appreciated and anticipated this move for you. What adjustments, if any, did you have to make when opening this branch in Chula Vista?

FP: Well, at our restaurant in Tijuana, we only serve lamb on the menu. We wanted to expand our dishes and what we serve to give people more American options that they were used to, while still serving dishes from our roots and culture. We had to find a balance between the two and help introduce people to our traditional style of cooking.

Q: The fact that you only served lamb at your Tijuana location opens up the door for the fact that you have some interesting dishes involving that type of meat. Specifically, I am referring to the Grilled Lamb’s Brain Tacos that I will be trying out today. What can you tell me about this style of cooking and this dish?

FP: Since we only serve lamb at our restaurant in Mexico, we want to be able to prepare it as many ways as possible and by using as much of the animal as we can. For example, we use the shoulder, different parts of the head, the ribs and so on. It’s a very traditional style of cooking that our clients there are used to growing up on, but we want to showcase it the best way HISTORY possible on the menu at all of our locations and the tacos are LESSON: one way that we do that.

Q: Does sustainability and/or honoring the animal as a whole come into play at all?

FP: Of course. In Mexico, growing up and cooking, you learn to use all of the ingredients that you have and try not to waste any part of the animal. That is how these delicious dishes are born, and they’re some of the delicacies that we now have today.

Texcoco isn’t just a name of a restaurant, but is also a region in Mexico considered to be the birthplace of barbacoa (lamb barbecue).

Q: I am lucky enough to have just tasted these delicious tacos, and I am shocked at how much I love them. I had a completely different picture in my mind about how they would look and taste, and I was happily mistaken. Can you describe this dish to our readers and let us know how exactly your chefs make them so delicious?

FP: The taco is definitely one of the more unique dishes that we serve, even though it is quite traditional to our culture. We grill the corn tortillas, which we make here at the restaurant. They are grilled up to add some texture and crunch and then stuffed with the cooked lamb’s brain, chopped onion and of course, epazote.

Q: What exactly is epazote?

FP: The best way I can describe it to an Italian girl like you, is that it is arugula to Mexicans. It’s a herb that we use quite frequently and in this dish, it gives great flavor to the brains and taco.

Q: That makes perfect sense to me because, of course, I am familiar with and love my arugula. The flavor of the taco is amazing and has made me really open to trying all of the interesting dishes you have on the menu. Is that what your style of cuisine is about?

FP: Definitely. This restaurant and my food concept are all about traditional recipes that we have brought to San Diego. I wanted to cater to what people were traveling to Mexico for and also expand the menu and give people a taste of what we do. Fortunately, we have had a lot of success and just opened another restaurant in Los Angeles.

Q: Congratulations on all of the success! It is very clear that you are amazing at what you do to get me to eat lamb’s brain and rave about it! Are there any other interesting dishes on the menu that involve some unique components?

FP: We’re proud of all our authentic lamb dishes, since that is where we started, and we serve as much as we can of that. On our menu we also have traditional lamb’s head, ribs and tripe. These may be traditional to a lot of our local customers, but I know they are unique to a lot of the people we serve them to.

That’s what our food and what we do here is all about! | MARCH 2015 | 37

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ext up on my foodie exhibition was a place in Little Italy that is a bit different than what you’d traditionally expect to find in that area.

INDIGO GRILL is a newly renovated Latin restaurant that is found right in the heart of Little Italy. When it first opened, it was the only restaurant in the area serving Latin cuisine. It has since paved the way for some other non-Italian restaurants to open their doors and continues to serve some of the best food you can find there. Executive Chef and Partner of the Cohn Restaurant Group, Deborah Scott, is the head of this restaurant and the one responsible for all of the interesting dishes that can be found on the menu.

I had the pleasure of getting to visit the new Indigo Grill and speak with Deborah about one of the more unique items that can be found on the menu, her Grilled Ahi Ribs. As soon as she walked up to the restaurant to let us in, I could tell that she was not only an amazing chef, but also had a great personality. Her striped, red, plaid pants clued me into the fact that she is an individual, and I had no doubt that this would shine through in her food.

Q: First of all this place looks amazing! Although I had never been to Indigo Grill before the renovation, I can definitely appreciate the style and ambiance it now possesses. It feels modern yet quirky and unique with its use of all different kinds of tables and chairs throughout the restaurant.

Does the design of the restaurant have anything to do with the food that you serve here?

Deborah Scott: Definitely! We not only worked on revamping the restaurant physically, but we recreated the menu that we have now. We created something that draws from Latin influences and added a modern twist to it.

Q: Indigo Grill became your baby in 2001, but I’m assuming you’ve been doing this for quite some time to ace it the way that you have. How did this all come about?

DS: Oh yeah, I’ve been doing this for a long time, so I’ve had some practice. I’m originally from Virginia Beach, and I attended culinary school and worked in restaurants long before my move to San Diego. I worked in many restaurants, coming up with new and exciting menu items, before teaming up with the Cohn Restaurant Group, becoming their partner and transforming Indigo Grill into what it is today.

HISTORY LESSON: Originally from the East Coast, Deborah Scott attended Baltimore International Culinary College, where she earned the highest grade point average and won the gold medal in the school’s cooking competition.

Q: Well just from looking around at the design of this place and taking a look at the menu, I’m excited to taste the Grilled Ahi Ribs that I can smell being prepared as we speak. What makes this dish so unique?

DS: Well, it’s definitely the most unusual dish that we have on the menu. Most people are used to eating ahi tuna, but I haven’t been to any other place that is serving up the ribs.

It’s not something that you would traditionally see on a menu, and that’s a prime example of what we like to do here.

Q: It sounds and smells delicious and after the last restaurant and dish I enjoyed, I am definitely open to trying something new! Can you describe how these ribs are prepared?

DS: We’ve taken the ribs of the ahi tuna, as opposed to the traditional meat of the fish, and marinated them in a soy-panca pepper sauce. The marinade is what gives the ribs the delicious flavoring and then we grill them up, searing that all in.

Q: Would you say that this is one of the most popular dishes on the menu?

Because from what I just tasted, I can’t imagine anyone not enjoying this dish.

DS: I will say that it’s the most unusual dish we serve, simply because it’s such a different part of the fish that no one uses. I think most people are open to trying it because ribs are something our culture is fairly used to and so is ahi. All we had to do was think outside of the box and combine the two together for something entirely new.

Q: That seems to be what your style of cooking is all about. Where do you get your inspiration from when coming up with your menus?

DS: Well, I’ve never been a conformist, so my hopes when cooking and designing a menu is to do things as uniquely as possible. I focus on presentation and what looks and tastes good. When coming up with new items for our menu, I try and take advice and ideas from all of our amazing chefs that work here and go from there. It’s finding a balance between the traditional and the new, exciting things you can do with food.

“I think most people are open to trying it because ribs are something our culture is fairly used to and so is ahi. All we had to do was think outside of the box and combine the two together for something entirely new.”

—DEBORAH SCOTT

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| MARCH 2015

INDIGO GRILL 1536 India St San Diego, CA 92101 619.234.6802 www.cohnrestaurants.com/indigogrill

GRILLED AHI RIBS:

ahi tuna ribs, soy-panca pepper sauce

“It’s definitely the most unusual dish that we have on the

menu. Most people are used to eating ahi tuna, but I haven’t been to any other place that is serving up the ribs.”

—DEBORAH SCOTT

THE LION’S SHARE 629 Kettner Blvd San Diego, CA 92101 619.564.6924 www.lionssharesd.com

“My partner, Roy Ledo, and I opened up The Lion’s Share about three years ago, and it’s

our first restaurant together. We tried to make it a place where people can come, relax and enjoy unique meat and food dishes.”

—HASSAN MAHMOOD

TACOS DE LENGUA:

lamb’s tongue, parsley, radish, Calabrian chili & piquillo salsa

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| MARCH 2015

T

HE LION’S SHARE, located right on Kettner Boulevard, was the last stop on my out of the box eating experience, and I fell in love as soon as I walked in the door. The ambiance of the restaurant was so unique to anything I have experienced before with its intriguing artwork, ever-present taxidermy, and overall theme. It is a dimly lit restaurant and bar that manages to somehow feel upscale without being pretentious at all. All of the artwork and décor was so inviting that I walked around the restaurant several times surveying all of it again and again. It felt like I was on the inside of a modern man cave, and I couldn’t wait to see what they had to offer. Executive Chef Mark Bolton greeted us as he walked in the door and then excitedly set off to whip up two of the dishes found on his unusual menu, (Rabbit) Hand Pie and Tacos de Lengua. I won’t say that the thought of these dishes worried me, but I was definitely skeptical as I waited to try them out and spoke with one of the owners, Hassan Mahmood.

Q: How long has The Lion’s Share been on the SD restaurant scene and why haven’t I been here? I’ve already fallen in love, and I haven’t had anything to eat or drink yet!

Hassan Mahmood: Well thank you! It’s been a collaborative effort in putting this whole place together. My partner, Roy Ledo, and I opened up The Lion’s Share about three years ago, and it’s our first restaurant together. We tried to make it a place where people can come, relax and enjoy unique meat and food dishes. We also pride ourselves on our elaborate cocktail drinks that we serve here.

Q: You’ve nailed the ambiance, and I’m sure the food is just as amazing.

Just glancing over the menu, I’ve noticed you have venison, antelope, and boar as well. These aren’t things that you can find at just any restaurant here in SD. Who comes up with all of these salivating meals?

HM: Although the idea of the restaurant came from Roy and myself, our Executive Chef, Mark Bolton, took on complete creative control of the menu and we couldn’t be happier with what NATIVE he has come up with. He understands our style and theme KNOWLEDGE: of the restaurant, and he also takes amazing feedback and Why wait for Wednesday knows how to make it all come together and work. to enjoy wine

Q: I’m glad that the readers will be able to see photos specials? of these dishes, because they’re a lot different than Stroll into The what I was expecting. These plates are beautiful and so Lion’s Share on ridiculously tasty. How are these dishes prepared?

Mondays, when their entire HM: Well, the tacos are made with lamb tongue, parsley, radish and corn tortillas. What makes them unique is bottle list is 1⁄2 price! obviously the fact that we use tongue as opposed to more traditional meat in the tacos. It’s a prime example of what Mark’s helped us achieve here and the theme of our restaurant. The second dish, the (Rabbit) Hand Pie, is made with braised rabbit, duck fat crust and a carrot puree.

(RABBIT) HAND PIE:

braised rabbit, duck fat pastry crust & a carrot puree

Q: Although both of these dishes are amazing, I cannot stop eating the (Rabbit) Hand Pie. I would never have guessed that it was rabbit, and I could lick the plate clean of that carrot puree. What would you say your chef’s concept and inspiration is?

HM: I think that Chef Mark takes the ideas and concepts we have for great food and drinks made out of interesting choices of “manly” meats, and then transforms them into delicate, decadent dishes. Just as you have said, they’re elevated into something that you might not be expecting.

Q: Are the weekends in here packed with everyone wanting to get a taste of these dishes?

HM: We’ve actually managed to keep a relaxed environment in here on the weekends, which is how we prefer it. We want people to be able to have good conversations while enjoying their food and specialty drinks to go along with it.

Q: You’re also one of the few places that I know of in San Diego that have a kitchen that is open late night. Was that something that was important to you guys?

HM: Yeah, definitely. We serve food until 1am, and we tend to get a lot of people coming in who work at other restaurants and places Downtown who are looking for a good place to grab a hot meal and a tasty drink after a long shift.

It’s definitely nice being able to provide that to these people.

“The tacos are made with lamb tongue, parsley, radish and corn tortillas. What makes them unique is obviously the fact that we use tongue as opposed to more traditional meat in the tacos. It’s a prime example of what Mark’s helped us achieve here and the theme of our restaurant.”

—HASSAN MAHMOOD

| MARCH 2015 | 41

TEMPT YOUR TASTE BUDS WITH SAN DIEGO'S BURGEONING CULINARY SCENE

WRITTEN BY: Michelle Slieff, Deirdre Michalski, TC Franklin, Joe Cannon, Nicole Fera, Kyle Anderson, Mary McNulty, Erica Leitz & Jessica Gomes PHOTOGRAPHED BY: Karl Garrison

43

PHOTO BY: Demi Johnson, A7D Creative Group FLORENT RESTAURANT & LOUNGE 672 Fifth Ave, San Diego, CA 92101 (619.595.0123 | www.florentsd.com)

ELICIOUS

LET'S FACE IT, YOU HAVE TO EAT. x Furthermore, you want each and every taste bud to savor the flavor at each forkful. You live in a community where celebrity chefs are opening restaurants in your backyard. Alleys smell like dim sum and depending on what part of town you live in, your neighborhood smells like freshly baked pizza from the oven that’s older than your grandma.

BREAK YOUR FAST

CODY’S LA JOLLA

YOUR NEXT BEST BREAKFAST AWAITS It’s the most important meal of the day, so don’t screw it up! Pick one of these locations, and

x you’re off to a good start. Make some room in your morning routine with the perfect breakfast spot, and you’ll wake up excited to get out of bed the next morning.

The surge in chef-owned restaurants has added to our dining experiences. There is a focus on the quality of cuisine that has become available to us in recent years.

Local businesses, farmers markets and culinary TV shows have made the diner conscious of the choices they now have available. Food trucks turning towards brick and mortar are offering more out-of-the-box options than ever before.

People are more aware of the cuisine that is available and the benefits of offering sustainable, fresh ingredients. People are willing to pay a little more for the finer things in life. Not only are we becoming more eco-conscious in our dining, but our palates have developed. We are willing to jump out of the comfort of familiar foods and try new things. Today is the era of poutine, charcuterie, and sashimi—all available within a block of each other.

Trust us. We get it; it’s hard to wean through the almost incomprehensible amount of restaurants in San Diego. Figuring out where to dine out is similar to sitting at your favorite coffee house figuring out the most complex crossword puzzle. Don’t fret, we’ve done the work for you. Traversing the neighborhoods of San Diego— from Little Italy to Imperial Beach, Encinitas and Mission Hills, we have uncovered the ultimate hideaways and foodie finds that you will want to put on your radar. Explore the wonders and creativity our San Diego food scene has to offer.

Already a major player on the world’s gastronomic food scene, you don’t have to go far to find a place to dine. Like most things, finding a restaurant is easy— finding a good, even great restaurant is hard. That is why we’ve stepped in and composed a list of places we’ve noted as key points in SD’s still-growing food arena.

From spicy dishes to euphoric sweets, our ultimate foodie guide has you covered for your next meal.

Our guide will no doubt be on your ‘must have’ list.

CODY’S LA JOLLA • LA JOLLA •

www.codyslj.com Must Have Item: Crab Cake Benedict Best: Place to get breakfast at The Cove x Located just one block up from The Cove on Girard Avenue, Cody’s is a cute little gem tucked away in La Jolla. Its outdoor patio is a must, as trees and cute décor will surround you while you look out and down the block towards The Cove. It has a relaxed feel, but the food is sophisticated in all the right ways. Plus, they have one menu that they serve all day, meaning you can get breakfast any time you want.

For first timers, the Crab Cake Benedict with a side of griddled potatoes is the only way to go. Just make sure you wash it down with one of their deliciously fresh pomegranate mimosas, and you’re sure to have a perfect experience.

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| MARCH 2015

PHOTOS - Cody’s La Jolla: Anh Nguyen, Whisknladle: Provided by Whisknladle, Florent Restaurant & Lounge: Provided by Florent Restaurant & Lounge, Cafe Secret: Angelica Bongioanni

WHISKNLADLE

moved on up to Del Mar last September with their second restaurant. This breakfast spot is known not only for its creative and delicious breakfast items, but also for their friendly, quirky staff, who are always welcoming and warm. Two things you need to know going in: You should get a Bloody Mary for the wait, which can be lengthy, and once you reach the table, you should immediately order the Pancake Flight.

HASH HOUSE A GO GO

FLORENT RESTAURANT & LOUNGE

• HILLCREST •

www.hashhouseagogo.com

• GASLAMP •

www.florentsd.com Must Have Item: PB+J Stuffed French Toast Best: Place to keep the party going x I love any food stuffed with any other food. Enter the PB+J Stuffed French Toast. This busy nightclub is dishing up delicious food from celebrity Chef Richard Sweeney. As if amazing food wasn’t enough of a reason to visit this hot spot, later on in the night it turns into a dance lounge party complete with its very own DJ. You can head there for Saturday brunch and then come back for dinner and dance off the calories!

SNOOZE AM EATERY • MULTIPLE LOCATIONS •

www.snoozeeatery.com Must Have Item: Pancake Flight Best: Place to spend your Sunday morning x Originally from Colorado, Snooze hit the San Diego scene almost three years ago with its Hillcrest location, and then

Must Have Item: French Toast Best: Place to lose a hangover x Welcome to the “Famous House of Twisted Farm Food.” Drag yourself and your struggling friends to this hangover haven, and indulge in these classic recipes with modern twists. Customers love the entertaining atmosphere!

Who knew fun and farm could go hand in hand so perfectly?

CLAIRE’S ON CEDROS • SOLANA BEACH •

www.clairesoncedros.com Must Have Item: Rustic Spanish Omelet Best: Place for ecosustainability x This restaurant is the first in San Diego to be LEED Platinum certified, and is a member of the Green Restaurant Association— meaning they use environmental practices that protect the planet to the best of their abilities. Come for their values; fall in love with the food! The Rustic Spanish Omelet features homemade

THE COMPASS

• LA JOLLA •

• CARLSBAD •

www.wnlhosp.com

www.thecompasscarlsbad.com

Must Have Item: Cinnamon Pancakes Best: Place to make your foodie dreams come true x Experience simple and seasonal cooking from the kitchens of Whisknladle. Expect the majority of the items on this menu to be made from scratch.

All brunch menus should have fun items like their Cinnamon Pancakes with cranberries, cinnamon brown butter, and maple syrup. Is that too much to ask?!

Must Have Item: Nuevo Eggs Benedict Best: Take on a benny x The traditional eggs benny gets a twist with some modern flair. Order the Nuevo Eggs Benedict with a crispy corn cake, braised short rib, a poached egg, green chile hollandaise, avocado, cilantro, and roasted potatoes. Set up camp and enjoy people watching this diverse crowd while indulging in an unbelievable brunch. And seriously, can anyone argue with $2 mimosas and a build-yourown-bloody bar? Didn’t think so.

peperonata, chorizo, and goat cheese; it’s to die for.

TERRA AMERICAN BISTRO • LA MESA •

www.terrasd.com Must Have Item: Buffalo Chips Best: Restaurant that you’d consider staying the night in x The brunch is that good.

Not only do we love their brunch, but they also have a great Taco Tuesday special. I’d say start on a Tuesday night here and then come back for a recap at brunch. The buildyour-own Bloody Mary bar is one of the better ways to start your morning.

the Corned Beef Hash, it is one of the best I have ever eaten.

They offer a large portion, made fresh every morning, which will leave you full and ready to take on the day. If you happen to have a dog, the café has a patio where you and your furry friend can sit outside at after a morning walk, which is always a bonus in my book.

CHRONIC SMOOTHIES BLAZIN GRILL • PACIFIC BEACH •

www.theblazingrill.com Must Have Item: Orange Overload Smoothie Best: Place to hit before the surf x Only the freshest fruit is used in procuring that perfect pregame nutrition blast to start off your day. In addition to their yummy food and smoothies, they offer Sambazon acai smoothies and bowls!

CAFÉ 222 • EAST VILLAGE •

www.cafe222.com Must Have Item: Corned Beef Hash Best: Place to bring the whole family for breakfast x Café 222 is located right in Downtown San Diego, just a few streets up from the harbor.

If it’s your first time dining at Café 222, make sure you order

CAFE SECRET • DEL MAR •

Must Have Item: Dulce De Lucuma Crepes Best: San Diego secret x The big secret behind this place is the warm, intimate atmosphere and the 100 percent authentic cuisine. Try innovative breakfast items like the Dulce De Lucuma Crepes, or stay for the day. All the salsas, aioli, and ceviche are made from scratch, and nothing comes from a can.

Fresh fish is brought in daily, and mostly everything is made in the traditional way, albeit any minor adjustments are made for those who are gluten-free or spicy-averse; the kitchen is completely accommodating.

This age old saying should be kept in mind when visiting some of our top picks for breakfast in San Diego.

It’s particularly important for none other than Snooze itself. Whether you are visiting the Hillcrest or Del Mar location, you should definitely expect at least an hour wait to dine at this delicious spot on the weekends.

The best way to avoid this agonizing, food deprived wait? Plan on getting to Snooze by 8am and enjoy your morning coffee and pancakes before the mad rush!

Delivery

• PACIFIC BEACH •

www.isabelscantina.com Must Have Item: The Margherita Scramble Best: Mexican twist on a scramble x Isabel’s Cantina is located right on Felspar Street, only a few blocks over from Garnet, in the heart of Pacific Beach. Its large windows in the front of the building open up to create a free-flowing space and let the light in each morning for breakfast. Their menu houses some amazing scrambles, burritos, pancakes or French toast—all with a Mexican flair.

Isabel’s also offers a range of delicious coffee and tea drinks and if you can’t decide, try my personal favorite: the Soul Bowl. This drink contains black vanilla tea, espresso, cinnamon, steamed soymilk, vanilla, honey, and a whole lotta courtesy from their warm and friendly staff.

www.cafesecret.com

Ya Snooze... Ya Lose

Pet Friendly

ISABEL’S CANTINA

Do Not Disturb Do Not Disturb Breakfast, although a wonderful thing, can be tricky to navigate for those of us who enjoy and need our 8 hours of beauty sleep. Luckily, at Cody’s in La Jolla you can have breakfast all day, every day! This eliminates the problem of having to wake up early, and it will save you from those friends of yours who will not be happy if they can’t order their eggs benedict to kick off their Sunday morning.

Open Late | MARCH 2015 | 45

WHERE TO WET YOUR WHISTLE FIND YOUR NEXT SPOT TO QUENCH YOUR THIRST

Feeling thirsty? Perhaps it’s the weekend and you’re looking for a place to go with your friends, or you’re scouting

x your new mid-week happy hour. Take a look at some of our favorite places in San Diego to wet our whistle.

HOPE 46 CLASSIC AMERICAN CUISINE • NORTH PARK •

www.lafayettehotelsd.com Must Have Item: The Smoking Red Rose Best: Place to celebrate the red, white and blue x HOPE 46 is located in North Park’s classic Lafayette Hotel and is serving up some truly American classics. Their goal at HOPE 46 is to take their guests back in time to the era of smooth jazz and all around glamour. Its décor is all about that old school feel with reclaimed wooden tables, antique glass windowpanes and all different kinds of unique lighting fixtures. They describe their food as being three parts new Americana, two parts nostalgia and one part foodie with a dash of Old Hollywood glamour – a clear recipe for success!

STARLITE • MISSION HILLS •

www.starlitesandiego.com Must Have Item: Whiskey—dealer’s choice Best: Place to unwind x Starlite, located off India Street, has brought the finest in late night to San Diego for the past seven years. Having seen the growth and the maturity of the San Diego market, the owners set out to change the late night scene making cocktails the specialty. On any given night, the horseshoe-shaped bar is filled with copper mugs containing one of the house specialties.

The lounge has concocted a masterpiece, the Starlite Mule, which brings the patrons back.

THE AIR CONDITIONED LOUNGE • UNIVERSITY HEIGHTS •

www.airconditionedlounge.com Must Have Item: Moscow Mule Best: Place to have a ladies’ night out x This is a great place to come for happy hour during the week and take advantage of quality beers at an affordable rate.

Or, you can sip on Moscow Mules and catch up with your girlfriends. Order an Uber and stay out late.

MONKEY PAW PUB AND BREWERY • EAST VILLAGE •

www.monkeypawbrewing.com Must Have Item: Live Wire Caramel Milk Coffee Stout Best: Place to impress your friends with your appreciation for a tasty brew x Take a visit to their website while you’re on your way to Monkey Paw. See what beers they have on tap ahead of time, because there is a long list of really good beers to choose from. That decision takes time...

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| MARCH 2015

STARLITE

PHOTOS - Starlite: Michael Wesley, Hope 46 Classic American Cuisine: Provided by Hope 46 Classic American Cuisine, The Air Conditioned Lounge: Provided by The Air Conditioned Lounge, Solterra Winery & Kitchen: Josie Gonzales, RoofTop600 at Andaz: Provided by RoofTop600 at Andaz, Stone Brewing World Bistro & Gardens at Liberty Station: Provided by Stone Brewing World Bistro & Gardens at Liberty Station, Bernardo Winery: Provided by Bernardo Winery

SOLTERRA WINERY & KITCHEN • ENCINITAS •

www.solterrawinery.com Must Have Item: Wine Club Subscription Best: Place to expand your wine palate x Solterra Winery’s amazing food is, of course, always paired with its exquisite wine, which is made right on sight by its owner Chris Van Alyea. Join the wine club and receive a 20 percent discount on bottles of wine that can be enjoyed right at the table or taken home for a special occasion. Solterra also hosts three wine parties a year so mark them on your calendars now because there will be plenty of wine bottles that need a good home to be enjoyed in.

“I am constantly trying to take classic ingredients and transform them into something new and exciting. That’s what I love about being a chef—the ability to take my creativity and ideas and turn them into something truly original on the plate.” -Chef Suzanne Williams

ROOFTOP 600 AT ANDAZ • GASLAMP •

www.rooftop600.com Must Have Item: Bottle Service Best: Place to party like a rock star x Rooftop 600 is a rooftop bar and lounge that sits on top of the beautiful Andaz hotel in downtown San Diego. During the day you can lay by the fabulous pool while sipping on some Champagne, ordering some delicious food and enjoying the view of the city. By night, be ready to party. The bar turns into a full on nightclub complete with velvet ropes, an A-list crowd, VIP Bottle Service and the hottest party around.

STONE BREWING WORLD BISTRO & BERNARDO WINERY GARDENS AT LIBERTY STATION • POINT LOMA •

• RANCHO BERNARDO •

www.stonelibertystation.com

www.bernardowinery.com

Must Have Item: One of the 40 beers on draft and the Wagyu Top Sirloin Best: Place to grab a flavored brew x This is a brewery fun zone on steroids. It is a ginormous restaurant with 80-foot ceilings, four bars, event space, a huge outdoor beer garden with umbrellas, comfy chairs and fire pits, a bocce ball court with two lanes, and a courtyard for summer movie nights under the stars. It is located at Liberty Station, which used to be the San Diego Naval Training Center. This particular building was used as a library, commissary, and later as a mess hall, before Stone Brewing took it over and transformed the space.

Must Have Item: Orange Moscato Best: Taste of an Old World village x Tucked away in the peaceful, quiet town of Rancho Bernardo is Bernardo Winery, the oldest operating winery in San Diego history. The winery has been owned by three different generations of the Bernardo family throughout the years and continues to produce some of SD’s finest wine. The best way to get the full vino experience is to head to the winery and take the outstanding tour that they offer.

This includes a guided, walking explanation of the grounds, cheese plates, lunch and a bottle of wine at the end. Sign me up!

Feed All Your Addictions in One Place at BERNARDO WINERY

Although you’d be crazy to not try some of the wine at this famous San Diego winery, you can also feed another addiction while you’re there…COFFEE! The winery just opened a brand new coffee shop called V’s that sits right in the heart of the winery’s courtyard.

Get your caffeine fix while enjoying the beautiful scenery and munching on some of their freshly baked pastries.

Location, Location, Location!

AT SOLTERRA WINERY & KITCHEN

Although most wineries in California are found in the warm, inland valleys, Solterra’s location, just a few blocks from the beach, provides a unique climate for their wine. The humidity along the coast is higher and the temperatures are a lot cooler. These factors make it ideal for aging their wine in the barrels found on sight. This might just be the edge that sets Solterra’s wine apart from its competition and makes it so delicious.

Pet Friendly

Delivery

Open Late

SO FRESH AND SO CLEAN

WHERE TO FIND YOUR NEXT FRESH-FROM-THESEA FAVORITE BITE

along the coast has its perks; the beach is at our fingertips, and the weather is amazing. x Living Furthermore, the plethora of fresh seafood fare is unbelievable. We searched the shore for a few of our favorite seafood spots. As with the abundant array of seafood, we have fallen in love with our sushi. Our sushi restaurants pair swimmingly with our oceanside view. Whether you love sashimi, specialty sushi rolls or tartare, we have you covered.

INTERVIEW WITH Chris Idso, Executive Chef at Pacifica Del Mar

INTERVIEWED BY: NICOLE FERA

Q: Being Executive Chef means that you’ve come up with all of the amazing food items that are featured on your seasonal menu.

Where do you draw inspiration from for these dishes?

Chris Idso: I’d have to say that my inspiration and food comes directly from the bounty that Southern California has to offer. We’re lucky enough to be directly across from the ocean at this beautiful location so obviously seafood comes to mind and is what we’re best known for.

Q: If you had to describe your food (besides being delicious), how would you do that?

CI: I’d have to say it's straight forward. We take the local ingredients and let them shine in everything that we do so the end result is always going to be good, quality food.

C LEVEL

PACIFICA DEL MAR • DEL MAR •

www.pacificadelmar.com Must Have Item: The catch of the day Best: View in town x Pacifica Del Mar’s location on Camino Del Mar is perfect for enjoying any of the amazing sunsets over dinner, drinks or both. The restaurant sits on the second floor of the building and has a large outdoor dining space that is enclosed by glass so that you have a beautiful view of the ocean right across the way. The restaurant is run by two partners, Executive Chef Chris Idso and Kipp Downing, who have both done an amazing job not only with the ambiance of the restaurant, but with the amazing food that they serve to their guests every day and night.

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| MARCH 2015

C LEVEL • HARBOR ISLAND •

www.cohnrestaurants.com/islandprime Must Have Item: Seared Ahi Stack Best: Place to have lunch with a view x Perched on stilts, this lunch and dinner spot offers spectacular views of the downtown skyline. This is our “go-to” spot when the weather is perfect, and we want to celebrate the azure sea. There is something for everyone on this menu, from the Greek Salad with blackened chicken breast, to crispy calamari, artichoke hearts, herbed parmesan potato chips, seafood galore, and our personal favorite, the Lobster Truffle Mac ’n Cheese on a bed of organic greens. Dock and dine is also available for all you boaters out there! Enjoy the Seared Ahi Stack for a refreshing lunch that will have you swimming with joy.

“Perched on stilts over the ocean, this lunch and dinner spot offers spectacular views of the downtown skyline.”

PHOTOS - Pacifica Del Mar: Angel King, C Level & Fish 101: Karl Garrison, Blue Ocean Robata & Sushi Bar: Provided By Blue Ocean Robata & Sushi Bar, Ra Sushi: Anh Nguyen, The Fishery: Michael Wesley, TIdal: Provided by Tidal

BLUE OCEAN ROBATA & SUSHI BAR

TIDAL • PARADISE POINT •

www.paradisepoint.com/tidalsd.php

• CARLSBAD •

www.blueoceanrobatasushi.com Must Have Item: Heart Attack Roll Best: Place to see some food porn x A sushi bar that lets you enjoy both hot, cold and grilled dishes. This is one sexy bar, with a cocktail, wine and sake menu to envy. The presentation of sushi rolls is indeed so creative, with illuminated light inside a contorted sliced cucumber to add drama. The Robata Grill is full-on “flipand-sizzle-action” from open to close. Robata translates to “around the hearth” after the fishermen who used to cook their fresh catch in their boats— smart thinking!

THE FISHERY • PACIFIC BEACH •

www.thefishery.com Must Have Item: Macadamia Crusted Alaskan Halibut Best: Place to fall in love with the sea x Nestled in the heart of North Pacific Beach for the last 18 years, The Fishery is a local favorite for many reasons. Having a menu void of anything but seafood and selling strictly wild caught product is what makes them unique, as well as confident in the quality of what they’re putting on the table. Alongside the restaurant, they have a seafood market, as well as a warehouse where they are a supplier for 200 other restaurants in the area.

“Our customers don’t just want to know where the fish is from— they want to know exactly where it was fished, the hook size, what line was used and even what bait it was caught with. They are as engaged as we are and we love it!”

- JOHN PARK, Co-Captain & Fishmonger

Must Have Item: Whole Fish With Cippolini Onion and Braised Kale Best: Place to watch the sunset x Stop in for happy hour menu items that include $4 draft craft beers, $7 cocktails and $7 to $8 glasses of wine, plus cheese boards and small plates.

• POINT LOMA •

www.mitchsseafood.com Must Have Item: Beer Battered Fish and Chips Best: Place to stop before you hop on your next charter x Mitch’s Seafood offers a hearty breakfast that’s fit for a fisherman.

Enjoy one of their large breakfast items before you hop on a nearby boat. This is a good place to be when the marine layer hasn’t quite burned off, and the sunrise is breathtaking.

• PACIFIC BEACH •

www.thefishshoppb.com

RA SUSHI www.rasushi.com Must Have Item: Mango Martini Best: Happy Hour x The happy hour here gives you something to smile about, besides the sushi; so order the Mango Martini to start your evening off right. Get to know your chef, so you can make special requests for a truly unique experience. Watch the sunset during happy hour, eat as many rolls as you can and then enjoy a night of bar hopping. With locations all over the country, you know they must be doing something right.

FISH 101 • ENCINITAS •

www.fish101restaurant.com Must Have Item: Albacore Tuna Tataki Best: Place to go if you’re a sucker for customer service like we are x Next time you are driving past Ponto Beach, hang a right and step inside. It is freshness at its best! Fish 101 only sources small co-op artisan fisheries that use small boats and line catch. Local fisherman Dan fishes in the shadow of darkness in Del Mar Bay and delivers his catch in the early morning. Owners John and Ray can tell you where every piece of produce is sourced, and know all the local farmers by name. Up the road, Farmer Leo cuts the arugula with a knife and literally hands it to the chef. Who does that?

Liberty Station's New Food Hall: LIBERTY PUBLIC MARKET, OPENING SUMMER 2015

Foodies and culinary purveyors can relish in the news of an exciting new “food emporium” that will be opening this summer in Liberty Station (adjacent to the Stone Brewing World Bistro & Gardens).

This 22,000-square-foot food hall will feature over 30 local artisans. Think of specialty cheeses, salumi, fresh locally caught fish, baked breads and pastries, locally roasted coffees and teas, seasonal produce, fine wine merchants, craft cocktails, and handcrafted goods—all under one roof! And, in addition to purchasing fresh goods to take home, the market will also offer quick-service counters, allowing locals and tourists alike to enjoy food on-site. The space was originally built in 1921, as the Naval Training Center’s commissary, and it is being transformed into a welcoming community gathering spot.

Pet Friendly

Delivery

ABOUT SUSHI www.backyardbite.com

MITCH’S SEAFOOD

PACIFIC BEACH FISH SHOP

• MULTIPLE LOCATIONS •

5 FUN FACTS

Must Have Item: Fish Tacos Best: BYOB x What I absolutely love about this place is that I can bring any of my pesky, picky eater friends here with The Fish Shop’s customizable menu. Not only do they have a boatload of fresh fish seafood options to choose from, but you can also decide how it’s prepared and how to bundle it up. Think taco, sandwich, salad, or let it all hang out with a combo plate.

Every good piece of fish deserves a nice craft beer fresh out of the tap to go alongside it. They also offer a BYOB (bring your own bottle of wine).

BLUE WATER SEAFOOD MARKET AND GRILL • MISSION HILLS •

www. bluewaterseafoodsandiego.com Must Have Item: Seared Ahi Fish Tacos Best: Place to get condiment saucy x Follow the blue awning inside, and you can be sure your fish order will be “just the way you want it.” It is a simple process that they conveniently break down to three easy steps....1) select your fish from the huge “on the grill” list, 2) choose a marinade and 3) choose your style—from sandwich to salad, plate, tacos or a la carte! That’s it!

Contrary to a popular misconception, sushi does not mean “raw fish.”

It actually refers to the flavoring of the rice with vinegar.

Sushi doesn’t only have to be seasoned with rice vinegar. You can also use citrus like lemon juice or orange juice to flavor the rice. Some Japanese mountainous regions use the yuzu fruit to season sushi.

It is not considered rude to eat with your hands. In fact, if you are sitting at the sushi bar and are being served directly from the sushi chef, it is actually encouraged.

Don’t linger with your fish.

I know it looks pretty but you’re not supposed to leave the sushi sitting too long on your plate. In a good restaurant, a lot of care goes into making each piece and making sure the rice is at the right temperature (body temperature is best).

Never leave your chopsticks sticking up in your bowl.

This actually is a symbol for offering food for the dead!

Proper placement is across the lowest place setting below your plate.

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WORTH THE WEIGHT TRY THESE PLACES THAT WON’T EXPAND YOUR WAISTLINE

body is a temple so treat it the way it deserves. Eating healthy is x Your no longer a daunting task, especially with these amazing locations to choose from.

“At True Food Kitchen, we want you to feel better, live longer, and make your mouth happy in the process. It’s honest food that tastes really good.”

-True Food Kitchen TRUE FOOD KITCHEN

TRUE FOOD KITCHEN

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CAFE 21

• MULTIPLE LOCATIONS •

• MULTIPLE LOCATIONS •

www.truefoodkitchen.com

www.cafe-21.com

Must Have Item: Spaghetti Squash Casserole and a Seasonal Sparkling Tea Best: Honest and healthy eatery x True Food is probably the best thing to happen to clean eating outside of the home, since… ever. Their imaginative take on wholesome ingredients combined into creative, tasty dishes will have even the pickiest of eaters and junk foodies coming back for more.

Seriously everything on the menu is absolutely amazing, but one of my favorites is the Spaghetti Squash Casserole. I always get a Sparkling Tea, which features a seasonally changing flavor.

Must Have Item: Vegan Sautee Best: Place to experience farm-to-table, from drinks to food x This fabulous farm-to-table restaurant has not one, but two happenin’ locations here in San Diego. Both locations serve some of the most amazing sangria, which changes based on the fruits of the season. And although you can’t go wrong with any of the food there, an all-time favorite has to be the Vegan Sautee. The flavors of the spaghetti squash are amazing, and if you need some more protein in your life, they’ll happily add some chicken or shrimp to the dish!

PHOTOS - True Food Kitchen: Amanda Proudfit & True Food Kitchen, Cafe 21: Provided by Cafe 21, Remedy Foods: Provided by Remedy Foods, Local Juice Co.: Provided by Locale Juice Co.

TENDER GREENS • MULTIPLE LOCATIONS •

www.tendergreens.com Must Have Item: Happy Vegan salad Best: Place to get a salad that won’t leave you hungry! x Sometimes, even in San Diego, a simple, fresh, clean salad is hard to come by. Fortunately, at Tender Greens the salad options are not only plentiful, but also creative and satisfying. Whether you are a fulltime vegan or eating meat-free for the day, you should definitely check out the Happy Vegan. This meal is not only for herbivores, but also for those who love variety, being that it comes with three different types of salads packed onto one plate. Thankfully, it’s the perfect combination of food so that even when you do end up licking your plate clean, you still won’t leave feeling sluggish or guilty.

NAKED CAFE • MULTIPLE LOCATIONS •

www.thenakedcafe.com Must Have Item: Green and Red Pagoda Best: Place to visit when you’re counting calories x Let’s face it, dieting can be a challenge and it’s not always easy living on three juices a day so that you can fit into those skinny jeans of yours for the upcoming office party. Luckily, Naked Cafe has got you covered with more than a few delicious, satisfying, healthy meals to keep you going and four different locations in the area. A good place for a first timer to start is with their Green and Red Pagoda, which is one of their many amazing breakfast items that is sure to kick off a great day and more importantly, your metabolism. This meal is served on

rosemary toast that is dressed with pesto and includes soy sausage, two over-medium eggs, avocado, artichoke hearts, sun-dried tomatoes and mixed baby greens.

DRINKING FOR Your Health

SALAD STYLE • EAST VILLAGE •

www.saladstyle.com Must Have Item: Ahi Tuna and Tomato Salad Best: Place to turn your salad into a pizza! x Sometimes in life you find yourself having to make the hard decision between ordering what you want, and ordering what you should be eating. For me, this usually comes down to two things: salad or pizza. However, fear not! Thanks to Salad Style, you will never find yourself in this conundrum again.

You can choose any one of their amazing, fresh salads and turn it into a pizza, so that you can satisfy your carb craving demons, without all of the guilt.

NATIVE FOODS CAFÉ • MULTIPLE LOCATIONS •

www.nativefoods.com Must Have Item: Greek Gyro Bowl Best: Vegan menu x Native Foods Cafe is one of the few places in San Diego to offer an all-vegan menu that continues to blow the minds of carnivores.

If you find yourself having a hard time choosing something off of their amazing menu, you can’t go wrong with the Greek Gyro Bowl.

The bowl is made up of seitan, a popular meat substitute among vegetarians, quinoa, steamed vegetables and a garlic lemon sauce that is out of this world.

FIND YOUR LOCAL FARMERS MARKET San Diego is home to some of the best farmer’s markets in the country with some of the prettiest views and best products around. Whether it’s beachside or near the harbor, these markets have everything from fresh produce, food from local restaurants and businesses, juices, coffee, clothes, jewelry and other local talents who have come to share their work and soak up the sun.

1. OCEAN BEACH FARMERS MARKET Wednesdays, 4pm - 8pm

2. SOLANA BEACH FARMERS MARKET Sundays, 1pm – 5pm

3. GOLDEN HILL FARMERS MARKET Saturdays, 9:30am -1:30pm

4. LITTLE ITALY MERCATO Saturdays, 8am – 2pm

5. PACIFIC BEACH FARMERS MARKET Tuesdays, 2pm – 7pm

REMEDY FOODS • SAN DIEGO •

www.myremedyfoods.com Must Have Item: The Weekly Special Best: Meals delivered right to your door x Remedy Foods understands how sometimes making the healthy choice isn’t always the easy choice. Between work, school, kids, sun bathing or whatever else takes up your time on a day-to-day basis, it can be hard to figure out how to have a nutritious meal on hand. Luckily, Chef Marina Cook has the perfect solution for anyone interested in delicious, home-cooked food without doing any of the work—including picking it up. Cook and her team at Remedy Foods create new weekly menus with health conscious, salivating food that is delivered right to your door. All you need to do is pick out the menu items that you would like for the week and leave the rest to the experts.

Just What The Doctor Ordered “My favorite dishes to make are those that people love that are typically unhealthy, but have been recreated to be both delicious and actually good for you!” – CHEF MARINA COOK, REMEDY FOODS Pet Friendly

Delivery

6. LA JOLLA OPEN AIRE FARMERS MARKET Sundays, 9am – 1pm

7. SAN DIEGO STATE UNIVERSITY FARMERS MARKET Thursdays, 10am – 3pm

8. CORONADO FARMERS MARKET Tuesdays, 2:30pm – 6pm

9. CITY HEIGHTS FARMERS MARKET Saturdays, 9am – 1pm

INTERVIEW WITH Justin Gittelman, Founder

and CEO of Local Juice Co. Getting your health back on track has never been easier with all of the health-conscious eateries popping up all over Southern California, and there is no better way than indulging in a fresh, organic, cold-press juice to kick off your healthy eating habits and reset your body. We interviewed Justin Gittelman, Founder and CEO of Local Juice Co. in San Diego to find out all of the benefits from these green elixirs.

Q: What Local Juice would you recommend first timers?

Justin Gittelman: Our green drink, Renew is a fan favorite.

We simply can’t keep enough of it on the shelves.

Q: What’s in it?

JG: We use a traditional green base of spinach, kale, celery, cucumber and we add aloe vera, turmeric, and pineapple to it. The pineapple gives it a nice sweet aftertaste versus a traditional green drink which can be a little too earthy for most people. It’s a great way to get all of the vital nutrients and benefits from dark leafy greens without feeling like you just took a bite of “the earth.”

Q: What are the benefits of juicing?

JG: There are many great benefits to juicing including weight loss, increased energy, reduced tension, better assimilation, healthier organ function, increased metabolism, and greater skin elasticity. Overall you will feel vibrant and have an illumination within yourself that’s hard to find in any other lifestyle.

Q: What are some of your favorite things to do in San Diego?

JG: A few of my favorite things to do in San Diego are 1) Hiking at Mission Gorge Park – 15 minutes east on Highway 8 and just off of Mission Gorge Road is what locals refer to as “The Gorge.” A beautiful canyon with hills and a riverbed makes for a peaceful getaway into nature, just minutes from the city.

2) Lake Murray – Within a beautiful lake and park-like setting and just a stone’s throw away from Mission Gorge Park is Lake Murray. I grew up playing baseball here and spent my childhood on those baseball and softball fields with friends and family. Del Cerro is a vibrant and conscious community and hanging out with the locals at Lake Murray makes for a great day’s activity.

3) My favorite pastime is “body whomping” Windansea Beach, a term for body surfing the shore break waves that was defined here in La Jolla. Most summer days you’ll find me taking a lunch break and whomping the shore break at Windansea. Personally my favorite beach in La Jolla, the scenery is world class and the refreshing invigoration that comes from a “whomp session” is unparalleled to any other activity.

There are a lot of native San Diegans that still live in San Diego. I hear people say all of the time that they never meet native San Diegans. Here’s the deal: most of them reside east of Highway 8. For all of you out of towners, go check out the entire region, not just our incredible beaches.

LOCAL JUICE CO. www.facebook.com/localjuiceco 619.248.7520

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HANDHELDS

NO UTENSILS REQUIRED

BUB’S @ THE BALLPARK • EAST VILLAGE •

www.bubssandiego.com

it moving! San Diego is full of busy bodies, and sometimes a handheld meal that’s x Keep enjoyed in the car is the only moment of peace you may have for the day—so make it count.

Once you fall in love with these places, you’ll be taking time to enjoy a meal in its rightful place— the relaxing dining spaces that these restaurants have to offer.

Must Have Item: Granny Smith Brie Burger Best: Place to bring your game face x If you just can’t sit still then this might be your kind of sitdown restaurant. Games galore are provided to occupy your time as you wait for your fare.

Order a side of tater tots, the perfect poppable for stealing bites between turns.

BOARD & BREW • MULTIPLE LOCATIONS •

www.boardandbrew.com Must Have Item: Tom’s Choice Best: Place to kick back with a sandwich and beer x Tom’s Choice is freshly baked roast beef, turkey breast combo with cheddar cheese and topped with sweet-sour dressing on a French baguette.

It includes mayo, onion, tomato and lettuce. For over 30 years, this restaurant has remained one of the local community’s favorite spots to grab a sammy.

BARLEYMASH • GASLAMP •

www.barleymash.com Must Have Item: The Champ Best: Place to challenge the size of your stomach x Expect a progressive bar fare menu from this spot.

Barleymash offers prime viewing of the downtown bustling city. Hopefully, you get a chance to get a view of it, which might be hard when you order a burger the size of your dome. Leave the knife and fork aside. Believe it or not, it’s easier just to dive right in.

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BUB’S @ THE BALLPARK

COUNTERPOINT • GOLDEN HILL •

www.counterpointsd.com Must Have Item: Beef Tongue Pastrami Sandwich Best: Place to bring a foodie x Take a shot of Fernet-Branca and order the Fried Stuffed Olives. If you feel like taking a different journey, then sip some wine and order the meat and cheese board with accoutrements. The Beef Tongue Pastrami Sandwich that’s served with sauerkraut, Swiss, spicy aioli, house pickles and served on rye is a must. The Old Hickory cocktail is the perfect drink to wash down your meal.

PHOTOS - Bub’s @ The Ballpark: Adam Gentry, Board & Brew: Anh Nguyen, Barleymash: Provided by Barleymash, Counterpoint: Provided by Counterpoint, Station Tavern: Provided by Station Tavern, Soda & Swine: Karl Garrison

STATION TAVERN • SOUTH PARK •

www.stationtavern.com Must Have Item: House Veggie Burger Best: Place to bring your train lover friend x Located in the heart of South Park, Station Tavern is dishing up burgers done right, with tots of course. The old trolley line is seamlessly incorporated into the outdoor space of the restaurant. I’d pick patio dining if I were you. You can bring your vegetarian friends and surprise them with the House Veggie Burger!

GRAPES & HOPS DELI • EAST VILLAGE •

www.grapesandhopsdeli.com Must Have Item: Gaslamp Elite Best: Variety of meats x Head to the historic Gaslamp section of downtown San Diego and check out their infamous Gaslamp Elite, made with sliced sweet ham, imported Swiss cheese, mayo, thinly sliced Bartlett pear, and fresh green lettuce. This will no doubt be your first experience ordering a ham sandwich with pear, and it will definitely throw your mind into a “why didn’t I think of that” moment. They’re all about New York style blended with San Diego culture, and we think the combination is working just perfectly.

RUBICON DELI • MULTIPLE LOCATIONS •

www.rubicondeli.com

SODA & SWINE • UNIVERSITY HEIGHTS •

www.sodaandswine.com Must Have Item: Dirty Fries Best: Place to grab a root beer on tap x The Banh Mi (smoked pork) slider is delicious. The bread is pillowy on the inside and offers a nice crust on the outside. We came for the handhelds, but we fell in love with the Dirty Fries.

You pick your meatballs and they dirty up those bad boys for you. Wash it all down with a refreshing glass of root beer right from the tap.

Must Have Item: Whales Veg Best: Place to go to get picnic fixings x Next time the mood strikes you to have a picnic, stop in a Rubicon Deli for a spread that will impress everyone at the park, not just who’s sharing the blanket with you. With an awesome variety of sandwiches, salads, soups, and acai bowls, it proves preparing your own picnic food is so 1990s.

SUPERNATURAL SANDWICHES • MIRAMAR •

www. supernaturalsandwiches.com Must Have Item: Kraken

Best: Place for a magical experience x We come for the Kraken: Pacific stone and blue crab, buttery toasted bun, tasty Shaman tartar sauce, savory Jinx relish and fresh local greens. Brush up on your magic tricks because this place is supernatural—the flavors are unbelievable! Their creative names will satiate your appetite for a chuckle, as well.

THE KEBAB SHOP • MULTIPLE LOCATIONS •

www.thekebabshop.com Must Have Item: Döner Kebabs Best: Place to get some meat on a stick x This is the place to stop to cure your craving for meat on a stick. The Kebab Shop one-ups the traditional kebab with their Döner Kebabs that are then turned into wraps. Talk about your handheld upgrade!

BIG FRONT DOOR • NORTH PARK •

www.bfdsandiego.com Must Have Item: Cali Cubano Best: Place to grab food if your lunch break is shorter than it should be x The Cali Cubano features house-cured and smoked pork loin, jack, pickle, red onion, avocado, mustard and jalapeño aioli, torpedo style. Grab a killer sandwich and get your butt back to work! They offer quickly prepared, fresh deli meals — perfect for a person on the go, or you can sit and catch your breath with a beer or wine.

CRAZEE BURGER • NORTH PARK •

www.crazeeburger.com Must Have Item: Muddy Pig Best: Place to have your mind blown by burger variety x We are wild about this place—some would say crazy, even. This place has so many burger selections to choose from it might be hard to pull the trigger. Come with close friends so you can sneak a bite off of whatever burgers they order... it would be a shame to leave here having tried only one.

CANADA STEAK BURGER • MULTIPLE LOCATIONS •

www.canadasteakburger.com Must Have Item: Steak Burger with gyro and cheese Best: Mom-and-Pop burger shop x Having been around for over 30 years, this joint has perfected their burger recipe.

The delicious 6-ounce Steak Burger with gyro and cheese is always a great place to start.

The family owned business guarantees freshness and customer service to brag about!

www.raglanpublichouse.com Must Have Item: Maui Waui Best: Kiwi experience without the plane ride x Raglan Public House was practically founded on the need for a good burger, to pair alongside some tasty brews.

The buns are fresh, and the meat is tasty. Expect unique burger creations with quality ingredients from this house.

This New Zealand-inspired joint takes pride in their unique sauces as well as their adventurous spirit.

How to Cure Food Coma

THE RABBIT HOLE www.rabbitholesd.com Must Have Item: Meat Love Burger Best: Place to tumble into Wonderland x The Meat Love Burger features ground short rib, brisket and beef chuck patty, house Louie dressing, butter lettuce, tomato, onion, and brioche bun, with your choice

1802 – The Oxford English Dictionary defines “hamburg steak” as salt beef 1892 – Frank Menches “invents” the hamburger when he grinds up meat and serves as a patty at his Akron County Fair concession stand 1924 – Lionel Sternberger is the genius who put cheese on it… hence, the first cheeseburger 1948 – McDonald's and In-N-Out. Nuff said.

1961 – White Castle sells its 1 billionth burger 1982 – Gregory Sams creates the first veggie burger in London. Had to throw that in there, this is SoCal. 1989 – The world’s largest burger (5,520 lbs) is served at Burger Fest in Wisconsin Delivery

RAGLAN PUBLIC HOUSE • POINT LOMA •

• NORMAL HEIGHTS •

A Short Timeline of Burger History

Pet Friendly

of cheese, and served with fries. Be sure to sign up for their newsletter to get deals and information on upcoming events.

Underberg is a digestif bitter that consists of aromatic herbs from 43 countries. Don’t ask what’s in it, just drink up and you’ll thank me later. I once went on a burger adventure and consumed over 60 burgers in two counties. I nearly exploded, but thanks to Underberg I was able to sleep at night.

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GET YOUR PASSPORT READY …FOR CUISINE AROUND THE WORLD

a tour around the world. One day we want Cuban food and the next it might be Mediterranean x Take or a taste of India. Lucky for us, we have all of this available right here in our backyard.

ROPPONGI • LA JOLLA •

www.roppongiusa.com Must Have Item: Ribeye Cap Best: Asian/European fusion x The menu features Asian fusion cuisine and is simply fantastic. The concept of this restaurant came from a trip to Tokyo. Enjoy al fresco dining next to their contemporary fireplace. This is where you go to raise the bar for fusion cuisine. Enjoy the Ribeye Cap featuring roasted garlic chive mashed potatoes that you can smell before they even get to the table. The fresh broccolini pairs perfectly with the peppercorn demi-glace.

DAPHNE’S GREEK CAFÉ • MULTIPLE LOCATIONS •

www.daphnesgreekcafe.com Must Have Item: Cali-Greek Bowl Best: Place to stop in for lunch before the beach x Amazing gyros, falafels, and crispy shrimp! Choose any one of these and put in your Cali-Greek Bowl. Experience a bowl with a unique flavor profile. This the perfect meal for someone who might not always eat stuffed grape leaves.

I love fusion cuisine, and the Cali-Greek Bowl offers just that.

The combination of traditional Mediterranean mixed with coastal California inspiration makes this cuisine inviting for anyone. Daphne’s also has a really cool radio station app that you can download and listen to as you ride your bike over for a perfectly balanced lunch. For the stuffed grape leaf lover, don’t worry, they have you covered as well.

ADDISON AT THE GRAND DEL MAR • DEL MAR •

www.addisondelmar.com Must Have Item: Kumamoto Oysters Best: Place to feel like Gatsby x This restaurant reminds us of a palace. Overlooking the golf course, the Italian limestone fireplaces, the balcony and bar all provide an elegant pre-dinner respite. Addison is the first and only restaurant in San Diego to receive both the highly coveted AAA Five Diamond and Forbes Five-Star ratings, which they have earned since 2009 under Bradley’s direction. Bradley himself was named Chef of the Year by U-T San Diego for 2014. He has also won Robb Report’s Culinary Masters Competition for 2014, and the list goes on and on. The restaurant name, you ask? It was named after Addison Mizner, a 1920s architectural visionary who designed European resort communities in Palm Beach and Boca Raton. For starters, try the Kumamoto Oysters; Chef Bradley’s delicate, chilled starter is served in their highly sculptured fluted half shells, with smoked salmon roe and a splash of Champagne. Director & Executive Chef William Bradley describes showcasing just a few ingredients; simple, yet full of flavor. The smoked salmon roe elevates the minerality of the oysters, and a dash of Champagne provides the perfect balance.

ADDISON AT THE GRAND DEL MAR

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PHOTOS - Roppongi: Angelica Bongioanni, Daphne’s Greek Cafe: Amanda Proudfit, Addison at the Grand Del Mar: Provided by Addison at the Grand Del Mar, Mistral at Loews Coronado Bay Resort & Jake’s Del Mar: Michael Wesley

INTERVIEW WITH

Chef Adam Cho of Mistral at Loews Coronado Bay Resort INTERVIEWED BY: MATILDA BRESS

Q: How does San Diego inspire your restaurant (i.e. menu and/or ambiance)?

Adam Cho: San Diego is a plethora of ingredients and tastes. We use as much local seafood and produce that we can find. Being that the seasons are less dramatic than other regions, we have the accessibility to so many ingredients all year round. Because of that, we like going to the farms, the streets and the gardens for inspiration. The colors, the smells and the sounds all help shape the experience we like to provide. We don’t have a crutch, or maybe a curse, of the season dictating our menu, but we still have a desire to give the menu the feel of a season in San Diego.

MISTRAL AT LOEWS CORONADO BAY RESORT • CORONADO •

www.loewshotels.com Must Have Item: Corn Crusted Sea Bass Best: Backdrop x Enjoy dinner with an absolutely gorgeous backdrop of Coronado Bay, the Pacific sunset, and the San Diego skyline with the floor-to-ceiling windows surrounding you!

With a classic menu boasting impressive eats from the water and the land, you’re sure to love this global-fusion menu as much as you love the restaurant setting.

Q: Wine is life in France, and here in California as well. How do you incorporate this classic staple into Mistral’s dining experience?

AC: Wine is great to cook with and even more fun to drink. What we do is try to create a diverse menu, which allows our wines to shine. We have flavors that can pair up with all of our fabulous wines. By not sticking to singular flavor profiles, it allows us to do some fun pairing with our meals and create some great dinner experiences.

We use many varieties of alcohol in our cooking from classic reds and whites to sake and even some harder stuff like brandy. The flavors in these drinks lend many flavors that pair well with our food and create a bridge between food and drink.

JAKE’S DEL MAR • DEL MAR •

www.jakesdelmar.com Must Have Item: Eggplant Bruschetta Best: Dinner place to watch the sunset with your love x Jake’s has the best view in town, even at night — they turn on giant floodlights so you can still watch the surf while you eat your meal.

With an impressive menu of both land and sea fare, you and your date will surely find something to drool over (other than the sunset, of course). Order one of their fabulous cocktails and listen to your date talk about how impressive your taste in restaurants is.

“My favorite thing right now to cook is our BBQ ribs, which we dry rub and slow roast in the oven for about three hours, so when it hits your plate it's falling off the bone.”

-CHEF DUVINH TA

• TEMECULA •

patio, and let the friendly and helpful staff indulge you as you look out over the golf course.

Ahhh, life is good!

www.temeculacreekinn.com/ cork-fire-kitchen

CAFE CHLOE

Must Have Item: Mary’s Farm Drunken Duck Best: Dinner after a day at the golf course x Inventive menus that change based on meal, they have a weekly new dish that highlights a local and seasonal ingredient, paired with an equally inspired beverage. The epitome of farmto-table, Cork | Fire Kitchen carries only the freshest of ingredients. Set up camp at the bar, dining room, or outdoor

• EAST VILLAGE •

CORK | FIRE KITCHEN AT TEMECULA CREEK INN

www.cafechloe.com Must Have Item: Caviar Service Best: Place to celebrate your birthday x Make a reservation at Cafe Chloe for an unforgettable birthday experience. Order the caviar and feel like you’ve just hopped on a plane to Paris.

RAKIRAKI RAMEN & TSUKEMEN • KEARNY MESA •

www.rakirakiramen.com Must Have Item: Tsukune Katsu California Ramen Burger Best: Place to cure a cold x If you haven’t tried a ramen burger yet, I won’t tell. Just get down to Rakiraki Ramen as fast as you can and order one of those bad boys.

Q’ERO RESTAURANT • ENCINITAS •

www.qerorestaurant.com Must Have Item: Bistek a la Trujillana Best: Place to take your Peruvian homesick friends x The Bistek is one of our favorite items on the menu, with a caramelized onion, aji amarillo, and chicha de jora

sauce, served over roasted sweet potatoes with sautéed Swiss chard.

ROMESCO MEXITERRANEAN BISTRO • CHULA VISTA •

www.romescomexmed.com Must Have Item: Chile En Nogada Best: Place to grab tapas with friends x Enjoy inventive small plates where the recipes are straight from Mexico, along with some inviting Spanish decor. If you plug into their social media offers on their website, you could get a small tapas or free dessert on your first visit.

Health Nation The Mediterranean diet has proven to be the healthiest of any culture worldwide, because of its use of dark leafy greens, olive oil, and omega-3-rich fish, eaten on small plates and in small portions. “California Fresh” cuisine is a new trend that closely follows on the list of health-beneficial diets, which is all about using fresh, local, and simply prepared seasonal foods. The third healthiest ethnic cuisine is Vietnamese, unsurprisingly, due to their use of fresh herbs, vegetables, seafood, and the use of broth rather than oils while preparing. Take these into consideration when deciding what cultural fare to immerse in tonight!

Pet Friendly

Delivery

Supper Clubs We love the underground music scene, exclusive clubs in Vegas, and what’s new. Supper clubs fit nicely into this category.

After you’ve been to every restaurant in this foodie guide, it’s time to expand your horizons and check out these exclusive supper clubs.

COCINA CLUB www.cocina-club.com

BLACK LABEL TABLE www.blacklabeltable.com

THE BOULEVARD SUPPER CLUB

DINNER WITH SIX STRANGERS www.alchemysandiego. com/dinner-with-sixstrangers

IL LIMONE

CELLAR DOOR www.cellardoorsd.com

TURF SUPPER CLUB www.turfsupperclub.com

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TRUCKSTOP • PACIFIC BEACH •

www.thewoodgroupsd.com Must Have Item: Fruity Pebbles American Toast Best: Southern brunch spot x A place that serves Grandma's cooking style comfort food called Truckstop, what’s more American than that? Indulge your inner child, but also your adult appetite with the Fruity Pebbles American Toast! And we all know brunch without alcohol is just a sad, late breakfast — indulge in their extensive cocktail list, boasting 5 customizable types of Bloody Marys, as well as 5 “fizzes” in addition to their specialty mimosas.

PREPKITCHEN LITTLE ITALY • LITTLE ITALY •

www.prepkitchen.com Must Have Item: Bacon Wrapped Dates Best: Affordable quality dining x Part of Whisknladle Hospitality group, with three locations in San Diego, there’s surely one close to you. This is an excellent place to have a choice meal. Explore their extensive craft cocktail menu at their beautiful bar, order some small plates, and rest assured they pride themselves on quality and affordability!

’MERICA

PLACES THAT MAKE US PROUD One of the best things about being an American when it comes to food is that you

x get a little of everything—a melting pot if you will. Can’t decide what you’re in the

mood for? It’s OK—it’s been a long day. Relax at one of these restaurants where the food makes you feel right at home.

“Our famous Tri-Tip Dip sandwich has a rub that is made up of 15 different ingredients, is slow roasted for more than three hours, made fresh every single day and comes with crispy onion straws, coleslaw, homemade BBQ sauce and thickcut French fries. Perfection.”

-Chef Lloyd, Truckstop

BRIAN’S 24 • GASLAMP •

www.brians24.com Must Have Item: 6 Egg Absolutely Everything Omelette Best: Place to end up after the bars x Let’s face it—try as we might, nine times out of 10, a night out on the town is quickly followed by a late night meal. The best place to get some late night grub is right downtown at Brian’s 24, in walking distance of all of the bars and clubs that you’ll be drinking at. The great thing about Brian’s is that you can go there any time of the day or night and have yourself some breakfast. My favorite time for breakfast is usually at 2am, when making a decision can be more of a challenge than you’d think. Follow your meal up with two aspirin, as much water as you can stand, and a good night’s sleep!

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TRUCKSTOP

PHOTOS - Truckstop: Patrick Martin, Prepkitchen Little Italy: Provided by Prepkitchen Little Italy, Brian’s 24: Provided by Brian’s 24, Draft: Amanda Proudfit, Kitchen 1540: Frank Ishman, Stake Chophouse & Bar: Karl Garrison, JRDN: Provided by JRDN

DINING APPS

FOR YOUR FOODIE ADVENTURE You’re on the go and not

DRAFT • MISSION BEACH •

www.draftsandiego.com Must Have Item: Braised Short Rib Pasta Best: Beer on the boardwalk x Draft is the newest darling to this area, with a gigantic sports bar (and a staggering 69 beers on tap), a large dining room, and a jaw-dropping 31-foot wide television screen to view events from clear across the dining area and bar.

As the 20-foot tall panel windows are folded back each morning, a lovely patio is revealed on the boardwalk. A toesin-the-sand vibe sets in. It is “brews and views” plain and simple. With a variety of different burgers—from bison to bratwurst, don’t tell us you can’t find something to bite into.

sure where to wind up for food. Check out any one of these apps for your dining needs. Book a reservation, read reviews, find out how to tip or check out nearby takeout options.

ZAGAT TO GO - A guide to the best restaurants and nightspots world-wide at the tips of your fingers. (free)

STAKE CHOPHOUSE & BAR • CORONADO •

www.stakechophouse.com Must Have Item: Tournados Rossini Best: Place to take a carnivore x This is definitely the best place to take a carnivore. Dine on indulgent dishes that highlight why so many of us enjoy a good steak. This is the kind of place that could turn a vegan to the meat side. Enjoy the Tournados Rossini for dinner. Feast your eyes on this beautiful filet mignon that’s covered with duck liver paté and truffle sauce, nestled neatly on a crispy crouton.

KITCHEN 1540

WORLD FAMOUS

• DEL MAR •

www.laubergedelmar.com

• PACIFIC BEACH •

Must Have Item: Not Mama’s Meatload Best: Place to watch dinner being made x With an open presentation kitchen and the open dining room, there are no secrets in Kitchen 1540. The waterfall and hanging lanterns set a lovely mood. Ordering Not Mama’s Meatload will make your tummy as satisfied as the rest of your senses.

JRDN • PACIFIC BEACH •

www.t23hotel.com Must Have Item: Pure Sizzle | Best: Place to lose track of time x Stay, dine or play at Tower23 for the best stay-cation San Diego could offer. JRDN is a contemporary steak and seafood restaurant that features elevated California cuisine. Depending on the time of day you decide to visit, you’ll have a completely different experience from the last time you were here. The atmosphere changes as the day progresses with color changing lighting and a breathtaking sunset. If you’ve decided on an overnighter, then be sure to check out Tower Deck, which is reserved for hotel guests only. Honestly, leave your phone in your room—this way you can take full advantage of losing track of time.

www.worldfamouspb.com Must Have Item: Lobster BLT Best: California coastal cuisine x World Famous is a San Diego staple located right along the coast on Pacific Beach Drive. It is home to some beautiful views, ocean breezes, and nothing but fresh and tasty food and drinks.

Try the Lobster BLT and you won’t be disappointed. Pair this with a specialty cocktail, along with some friendly conversation, and you’ll be sure to have found your new favorite spot in San Diego.

RARE FORM • EAST VILLAGE •

www.godblessrareform.com Must Have Item: Italian Roast Pork Sandwich Best: Online ordering system x We are stoked they are on the TapHunter app, so we are always in the know of what’s being poured here. In a rush?

No problem! Order online and grab your grub to go. Pick a

movie to rent for at home and call it a day.

• DEL MAR •

www.seaandsmoke.com Must Have Item: Shrimp n’ Grits Best: Patio x This sophisticated brasserie brings contemporary American cuisine to San Diego in a modern venue with a large patio. Expect modern and fresh interpretations of dishes you love, like the Shrimp n’ Grits, made with blackened Mexican white shrimp, cheesy grits, BBQ butter and crispy pork belly.

GREAT MAPLE • MULTIPLE LOCATIONS •

www.thegreatmaple.com Must Have Item: Maine Lobster Poutine Best: Place to get a little of everything x A chic eatery with a swanky 1950s vibe that offers comfortfilled American fare, tasty pie, and delicious cocktails. Come for brunch and stay for poutine.

Keep the coffee refills coming!

As a person who comes from the industry, it is standard to tip 20 percent of the total bill. There are so many hands that go into making the most amazing dining experience for you, and more than just the server receives the tip.

Delivery

OPENTABLE - Check out real time table availability before you even get to the restaurant with this app. (free)

SEA & SMOKE

How to Tip at a Restaurant

Pet Friendly

URBANSPOON - Read restaurant recommendations and find out what restaurants are nearby. Urbanspoon shows prices and menus. (free)

FOODSPOTTING - Never ask the question, “What’s good around here?” again with this app. (free)

TIPULATOR - Sometimes math is hard after a couple of glasses with your friends.

Download this app and never stiff your server again. They even show you how to split a check. (free)

LOCALEATS - Don’t worry.

This app won’t send you over to Cheesecake Factory. Find cool underground eats with this app. ($0.99)

GRUBHUB - Even people who have hangovers need to eat!

Get breakfast delivered and don’t worry about finding your sunglasses. (free)

Open Late | MARCH 2015 | 57

SOUL-FILLING FOOD

WHERE TO COZY UP WITH COMFORT FOOD THIS WINTER

UPTOWN TAVERN • HILLCREST •

www.uptowntavernsd.com

food is the perfect accompaniment to winter weather. Slow roasted dishes, x Comfort soul, and a little cheese is what I look for in comfort food. Food that tastes so good you’d think someone’s grandmother was in the kitchen. Dishes are available that remind you of family dinners and food that tells a story all on its own.

Must Have Item: Pork RIbs Best: Place to lose control x This is a real local bar and eatery located in the heart of the Hillcrest neighborhood.

The staff wins the prize for being extremely friendly and welcoming. In addition to having 20 beers on tap, this bar and eatery is also known as a vodka bar, with over 50 different vodkas, including small-batch spirits, with 10 of them infused in-house. They had us at the home brewed Blueberry Basil and Peach vodkas. The interior space features high-top dining surrounding the central bar, and tucked around the side is a hidden gem of a patio with brick flooring, a cozy fireplace and a canvas roof that rolls back for star gazing in the evening.

BO-BEAU KITCHEN + GARDEN • LA MESA •

www.cohnrestaurants.com/ bobeaukitchengarden Must Have Item: Beet Plate Best: Bohemian-chic atmosphere x The Village of La Mesa has a bohemian-meets-industrial eatery offering excellent food and a vibrant patio with conversational fire pits. The Cohn Restaurant Group does it once again with this incredibly creative menu—great selection of flatbreads, charcuterie, salads, and the list goes on and on. This is a must visit if you like fun and delicious food.

R-GANG EATERY • HILLCREST •

www.rgangeatery.com Must Have Item: The Cowboy Best: Place to wear stretchy pants x Chef Rich Sweeney, who was a season five participant of Bravo’s hit food show, “Top Chef,” has brought his fun culinary intellects to this converted house in Hillcrest.

You can tell Sweeney has fun in the kitchen, and the result is good food with good vibes.

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UPTOWN TAVERN

The California Burrito, Unwrapped “A delicious and mythical burrito found in Mexican eateries, also known as a Cali Burrito. It is native to Southern California, especially San Diego. The California Burrito consists of Carne Asada, cheese, sour cream and French fries or potatoes rolled into a flour tortilla. Guacamole may be substituted for sour cream, though this is not a true Cali Burrito, just an imposter (known as a Cyrus Burrito).” -Definition According to Urban Dictionary.

PHOTOS - Uptown Tavern: Provided by Uptown Tavern & Patrick Martin, Bo-Beau Kitchen & Garden: Karl Garrison, Brazen BBQ Smokehouse & Bar: Provided by Brazen BBQ Smokehouse & Bar, Fig Tree Cafe: Provided by Fig Tree Cafe, Prospect Bar & Grill: Provided by Prospect Bar & Grill, Steven Riemer & Oceana Coastal Kitchen: Provided by Oceana Coastal Kitchen

Food Truck Fever

BRAZEN BBQ SMOKEHOUSE & BAR • HILLCREST •

www.brazenbbq.com Must Have Item: Rack of Baby Back Ribs (full or half) Best: Place to get saucy x Brazen redefines the BBQ experience in San Diego. Their flavors are innovative and award winning. Enjoy finger-licking good ribs from Brazen BBQ. The meat is deliciously tender and so juicy! We honestly can’t get enough of these.

For a street side experience, order your fare through the window of these 10 food truck staples in San Diego. Follow the trucks on Twitter to find out where to get your next meal!

DEVILICIOUS: @deviliciousfood

BITCHIN BURGERS: @bitchinburgers

PROSPECT BAR & GRILL

CHOP SOOEY: @choptruck

• LA JOLLA •

www.prospectbar.com

FIG TREE CAFE • MULTIPLE LOCATIONS •

www.figtreeeatery.com Must Have Item: Pappardelle Best: Place to have those wet naps come in handy x Some people might think it’s weird to stuff your purse full of wet naps, but they will come in handy if you order the Pappardelle. These braised short ribs fall apart at the touch of the fork, as they should. You’ll be drooling over them so much that you might need to bust out those napkins before you finish off your plate.

With portabella and fresh herbs in a light tomato sauce, this is just what your belly needs, comfort food that warms the soul.The Fig Tree Cafe now has locations in Hillcrest, Pacific Beach, and Liberty Station.

Lucky us, no matter what city we are adventuring in, Fig Tree is not far.

Must Have Item: New York Strip Best: Lounge scene x Come early for brunch or stop by later for their late night menu. No matter what time of day it is, this place has you covered for enticing cuisine. Aside from the food, they also have an amazing lounge scene that is fun to visit with friends, especially on the weekend.

• MULTIPLE LOCATIONS •

www.lolitasmexicanfood.com Must Have Item: California Burrito Best: Cheap and deep x Speaking as a Southern California native, one of my favorite things about our food selection is the Mexican cuisine that is readily available. Breakfast burritos before hitting the beach are one of the many comforts of home we have here. Buy a round of those bad boys for your friends and be grateful that you live in this beautiful city.

• LA MESA •

www.crestcafe.net

Pet Friendly

Delivery

FOOD JUNKIES: @foodjunkietruck

GOD SAVE THE CUISINE: @gstcuisine

GREEN TRUCK: @GreenTruck_SD

CREST CAFE • HILLCREST •

Must Have Item: Escalope Otbivnaya Best: Ukranian deliciousness x Venture here to comfort your soul with the Ukranian food so good we picture a loving little Ukranian grandma in the kitchen churning it out. The Escalope - Otbivnaya is a delicious fried pork chop dish served with mashed potatoes, and you don’t even need to travel over 7,000 miles to Ukraine to get it!

UNDERDOGS GASTRO TRUCK: @Underdogstruck

LOLITA’S TACO SHOP

THE VILLAGE HOUSE KALINA www.kalinavillagehouse.com

EAT AT RECESS: @EatAtRecess

Must Have Item: Oui Oui Burger Best: Old school diner with modern fare x This place will never let you down, considering it’s open 365 days a year. They are also open until midnight, so if you’ve got the munchies, you can stop in here day or night. The Oui Oui Burger with aged blue cheese crumbles under melted jack cheese atop a halfpound charbroiled patty is the way to go.

JOES ON THE NOSE: @joesonthenose

NEW YORK ON RYE: @newyorkonrye

For more options on the go, check out www.sdfoodtrucks. com to find out where your next meal is parked.

INTERVIEW WITH Steven Riemer, Executive Chef of Oceana Coastal Kitchen

INTERVIEWED BY: NICOLE FERA Q: First off, congratulations on being named Executive Chef of the Catamaran’s new restaurant, Oceana Coastal Kitchen! You’ve already had an extremely successful career, and this new venture is sure to be amazing. What would you say is your driving force in all of this?

Steven Riemer: Thank you very much! I’ve been working for the Evans family for a long time at The Lodge at Torrey Pines, and when they asked me to head this new restaurant, I was thrilled. I think my driving force is the fact that when you open a restaurant, you get to build every new aspect of it—food, menu, staff, ambiance—and working towards that goal is inspiring.

Q: How will Oceana stand out among other restaurants in the area and that you’ve worked for?

SR: Oceana definitely shares a lot of similarities with The Lodge at Torrey Pines, but it will also possess that laid back, Pacific Beach, casual approach. There’s definitely a shift in perspective between the two restaurants, and we want Oceana to reflect the area that its locals and visitors love about it.

Q: How would you describe your style of cooking and how did that influence the new menu that you created for Oceana?

SR: I think of myself as an ingredient-driven chef; with that being said, the ocean and water have influenced this new menu that we’ve come up with. There’s going to be a lot of seafood dishes, and we’re going to be having a cold bar as well. This will include fresh sushi, shellfish, seafood salads, and other things like that to really bring the food back to its roots.

Q: How is working in a hotel restaurant different from cooking in a restaurant that’s all its own?

SR: There are a lot of other aspects that go into working in the hotel such as room service, snacks by the pool, the bar, and different banquets and events that are held here. There’s one kitchen that caters to so many different outlets in the hotel, so that’s always tricky to keep everything running smoothly on all fronts.

Q: What is your go-to, favorite dish to make?

SR: One of my favorite dishes that I do is a bass ceviche with mango and sesame. I feel that the flavors in that dish go along with the Polynesian theme that the Catamaran has going on throughout the hotel.

Q: What is the most difficult part about opening a new restaurant?

SR: There is a lot of work that goes into opening a brand new restaurant, but I’d say the hardest aspect is just getting everything done within the allotted time frame.

There’s going to be so many little changes that happen along the way, so the difficult part is to work through all of them as you go and keep things moving along.

Q: What are your hopes and expectations for Oceana in the coming year?

SR: In a year, we should have worked out any kinks that any new venture brings along with it, and our hope is that we will be established in the community. We want to be able to deliver something to all of the locals that they can call their own, because that’s a big aspect of what the Evans family and all of us employees are all about.

OCEANA COASTAL KITCHEN AT CATAMARAN RESORT HOTEL & SPA www.catamaranresort.com

Open Late | MARCH 2015 | 59

SALUTE!

KEEP CALM AND EAT ITALIAN FOOD There is something comforting about enjoying dinner at a nice Italian restaurant. It feels like family

x when you walk through the doors. Typically, everything looks so good on the menu that you over order and then have amazing leftovers to bring home. I can’t guarantee the leftover part because you’ll probably want to eat it all. Check out a few of our favorite restaurants that offer a taste of Italy.

CUCINA ENOTECA • DEL MAR •

www.urbankitchengroup.com Must Have Item: Whole Roasted Branzino | Best: Place to play My Little Pony x The fish is presented with crispy potatoes, broccolini, and lemon caper emulsion. Everything is so breathtaking at this restaurant! The gift shop at the entrance was definitely a delightful distraction from the fact that we were leaving. Check out the horses that line the banister of the stairs leading to the rooftop seating. The plated dish of the Whole Roasted Branzino is more eye-catching than the decor. Little slices of lemon poke out of the fish’s gills, patiently waiting to be consumed. The fennel is a great contrast in flavor; it must be all the fresh herbs they use from their very own garden.

ROSANNA’S PASTA • ENCINITAS •

www.rosannaspastashop.com Must Have Item: Cheese Ravioli Best: Fresh pasta x The pasta shop is inviting, and the menu is straightforward: choose your pasta, choose your sauce, add meat, and call it a day.

BUONA FORCHETTA • SOUTH PARK •

www.buonaforchettasd.com Must Have Item: Amanda Pizza Best: Pizza oven x You have to start with one

of their Neapolitan style pizzas made from their breathtaking pizza oven that looks like it came straight out of Italy.

CUCINA URBANA • BANKERS HILL •

www.cucinaurbana.com Must Have Item: Spicy Shrimp Angel Hair Puttanesca Best: Place to become a wine connoisseur x Cucina Urbana is located in Bankers Hill, near Downtown San Diego, and fuses together classic Italian dishes with California flair. This restaurant

also harbors a wine shop with a ridiculous amount of great tasting wine. All of the servers and bartenders know their stuff, too, so let them steer you in the right direction with wine.

BOTTEGA AMERICANO • EAST VILLAGE •

www.bottegaamericano.com Must Have Item: Saffron Tagliolini Best: Place to be seen on a Friday x The fig panini made with Mission fig, speck, shallot marmellata, arugula, and la tur

on olive bread is amazing. You haven’t lived til you’ve tried it.

BENCOTTO ITALIAN KITCHEN

Say Ciao to the UNAUTHENTIC! With Italy’s high

standards for the freshness, and the effect of cost and time, authentic Italian fare has become hard to come by. Stop by one of these three Italian markets for the most authentic and fresh foods, assuming you can’t actually make it to Italy before dinner.

• LITTLE ITALY •

www.lovebencotto.com Must Have Item: Pasta Ripiena Best: Place to spill pasta sauce on your chest x This is a great place to visit for date night, just wear dark colors.

It’s been known that people might eat their pasta too fast and splash some sauce on their outfit.

THE MARKET BY BUON APPETITO www.themarketlittleitaly.com

MONA LISA ITALIAN FOODS www.monalisalittleitaly.com

Oodles of Noodles The ’50s and ’60s ushered in the surge of Italian food in America. After World War II, soldiers returned from Europe and were craving the Italian fare they found comfort in while so far from home. Entrepreneurial immigrants opened up restaurants to provide the food these men wanted, which allowed them to introduce the food to their families as well.

Pet Friendly

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ASSENTI’S PASTA www.assentispasta.com

Delivery

Open Late

PHOTO - Cucina Enoteca: Karl Garrison

CUCINA ENOTECA

PHOTOS - Basic: Karl Garrison, Pizza Nova: Provided by Pizza Nova

A SLICE OF THE PIE

STEALING A PIZZA YOUR HEART Pizza has become its own category with the variety of fun, fresh approaches that people have

x taken to the pie. At this point, you could eat pizza for every meal, and it could still be a flavor

PIZZA NOVA

profile you’ve never thought of before. The toppings someone chooses to put on their pie says a lot about their personality…

• MULTIPLE LOCATIONS •

www.pizzanova.net

BASIC

Must Have Item: Gorgonzola Pear Pizza Best: Unusual pizza pies x Gourmet pizzas come in a choice of 10-inch or 14-inch sizes, are hand-stretched and are cooked as ordered in an authentic wood-burning oven.

All pastas are made fresh daily, and all the sauces and recipes are made on site. Some of our favorite appetizers include fried calamari, hot and spicy chicken wings, and the Salmon Crostini featuring Norwegian salmon lox on grilled sourdough with pesto, goat cheese, onions, and capers. Delish!

BASIC • EAST VILLAGE •

www.barbasic.com Must Have Item: So Meaty Pizza and Mashed Pizza Best: Place to pretend like you’re hanging out in your living room x Located in the heart of East Village in Downtown San Diego, your upgraded living room awaits. The atmosphere is so inviting, you’ll feel like you’re right at home. Order a pizza and drink some beers with friends.

REGENTS PIZZERIA • LA JOLLA •

www.regentspizza.com Must Have Item: Chicago Pizza Best: Place to wind up after a softball game x Whether New York-style pizza or Chicago-style pizza is your pleasure, they have you covered. I prefer the thick, double layered stuffed crust that the Chicago-style pizza offers.

PIZZA E BIRRA • MISSION HILLS •

$

Must Have Item: A frosty beer Best: Place to enjoy pizza and beer x This Midtown Italian spot offers salads, pastas and pizzas served from the wood-burning oven. The space keeps things casual with communal tables and outdoor seating. Bring the whole family!

Best: Place to be on a Wednesday x Come for wine Wednesday and stay for the pizza. The Genovese is a must try, made with pesto, roasted garlic, caramelized scallops, prosciutto, pine nuts, and a magical blend of cheeses.

x Let your inner chef have fun

PIZZA PORT OCEAN BEACH

• ENCINITAS •

THE VENETIAN RESTAURANT

• OCEAN BEACH •

• POINT LOMA •

www.venetian1965.com Must Have Item: The Genovese

www.pizzaport.com Must Have Item: Create your own pizza Best: Place to show up for pizza and leave with a keg

and create your own pizza! Ask for their signature whole grain beer crust. Trust me, you won’t regret it.

BLUE RIBBON ARTISAN PIZZERIA www.blueribbonpizzeria.com Must Have Item: Blanca Pizza Best: Place to remind you how Grandmother cooks x Enjoy wood-fired pies in a rustic environment with delicious Italian appetizers.

Humble Pie The most expensive pizza, according to “The Guinness Book of World Records,” can be found at Gordon Ramsey’s restaurant Maze, in London. It’s a thin-crust, wood fire-baked pizza topped with onion puree, white truffle paste, fontina cheese, baby mozzarella, pancetta, cep mushrooms, freshly picked wild mizuna lettuce and garnished with fresh shavings of a rare Italian white truffle. Depending on the amount of truffles available each season, the pizza is regularly £100, which is $178 in American dollars.

Pet Friendly

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| MARCH 2015

A Slice of History Pizza originated in Naples, Italy, where the wealthy population was actually the minority.

The masses required an inexpensive, easy option for all three daily meals, and this flatbread that could be easily personalized with various toppings fit that need. These days, we can get anything from a cheap slice at a stand on the street, to a super fancy pie at a posh restaurant. Thanks for that, Neapolitans.

Delivery

Open Late

THE BLIND BURRO • GASLAMP •

www.theblindburro.com Must Have Item: Quinoa & Squash Cakes Best: Place to lose your friends x When your city is located 15 minutes north of Tijuana, Mexican food is on every corner, but what you don’t always have is a Mexican menu offering Baja coastal cuisine that transports you to Rosarito and Ensenada, while you’re sitting a block away from Petco Park. The menu uses fresh local seafood, an abundance of Mexican chilis (fresh and dried), and different salsas (cooked and raw) to bring you flavors and dishes that tie together the coast and the heart of Mexico.

SOUTH OF THE BORDER

WHERE TO GET THE BEST MEXICAN FARE

are so many reasons to fall in love with our SoCal location. x There For me, the Mexican food available is right up there with living by the beach. A burrito on the beach at sunset, after a day of surfing, is by far the ultimate way to end the day. With the weather a little chilly, these restaurants provide tequila and recipes passed down for generations to warm the heart.

CARNITAS’ SNACK SHACK • MULTIPLE LOCATIONS •

www.carnitassnackshack.com Must Have Item: The Triple Threat Pork Sandwich Best: Here piggy piggy! x We were lucky enough to round the corner and see the delivery guy with a 150-pound pig thrown over his shoulder—head and all. We couldn’t help but scream. There is a small walk-up counter for ordering—think A&W Root Beer stand, but hiding round the side is a lovely garden with a pond, greenery, and a BBQ and beer bar for their piggy bakes and parties. Chef Hanis Cavin is a local who believes in helping others. He is involved in many charitable events, and we salute him for that. Try the Triple Threat Pork Sandwich, which is a pork loin schnitzel with pulled pork, smoked bacon, with a pickle and pepperoncini and pickle relish on a Sadie Rose Kaiser roll. The French fries are sprinkled with the Shack Seasoning and served with homemade BBQ ketchup.

FIDEL’S LITTLE MEXICO • SOLANA BEACH •

www.fidelslittlemexico.com Must Have Item: Carnitas Best: ¡Bienvenidos! x This little gem is a 50-year standing tradition. Order a margarita and relax in their courtyard. You’ll feel as if you’ve gone to Mexico! This family-run restaurant serves up food your abuelita would be proud of.

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| MARCH 2015

THE BLIND BURRO

PHOTOS - Don Chido & Indigo Grill: Amanda Proudfit, Carnitas’ Snack Shack: Jeff Farsai, Puesto: Anh Nguyen, The Blind Burro: Michael Wesley

PUESTO • MULTIPLE LOCATIONS •

www.eatpuesto.com Must Have Item: Mix & Match street-style tacos | Best: Place to experience the upscale authentic x Puesto, which has not one but two successful locations in San Diego, offers Mexican street style cuisine in a comfortable, upscale environment. The newest location, at the old police headquarters on Harbor Drive, is the perfect place to go for a night out with the girls for some tacos and cocktails.

The best part is that they allow you to mix and match whatever three tacos you’d like for your order because it would be impossible to choose just one. Just make sure one of them is their Lobster Taco, and you can’t go wrong.

LUCHA LIBRE TACO SHOP • MISSION HILLS •

www.tacosmackdown.com

INDIGO GRILL • LITTLE ITALY •

DON CHIDO

www.cohnrestaurants.com/ indigogrill

• GASLAMP •

www.donchido.com Must Have Item: Chicken Mole Best: Communal-style dining x When I know that I’ll be making a stop at Don Chido with my friends and family, I get very excited because I know that the mole is what’s in store for me. The half natural chicken, ancho chile mole sauce, frijoles refritos, arroz de la casa, and fresh corn tortillas make me a happy camper.

BULL TACO • MULTIPLE LOCATIONS •

www.bulltaco.com Must Have Item: Shrimp Curry Taco Best: Exotic tacos x Come for the tacos, stay for the decor. Each Bull Taco location has fun, playful interior designs. The decor matches the tacos! Each taco on the menu brings something new to the table. How often do you see a Shrimp Curry Taco on the menu? Come in and reevaluate everything you thought you knew about a taco.

Pet Friendly

Delivery

Must Have Item: Bibimbap Best: Kept secret in Little Italy x The Cohn Restaurant Group does it again— with Chef Deborah Scott’s explosive flavors found in innovative modern Latin cuisine, and other worldly finds. There are over 20 beers on tap, artsyrustic décor with burnt orange walls, and huge black ironwork chandeliers. The outside patio has a wall of windows, perfect for people watching with friends. A great shared starter is the Grilled Romaine, topped with fried capers, roasted red bells, parmesan crisp, fig jam and finished with a perfectly balanced chipotle-anchovy crème dressing. For dinner try the Bibimbap, a signature Korean dish, which is prepared tableside, in a 500-degree bowl with all of the ingredients inside. Quickly stirred to mix and cook, the fixings include lap cheong, kimchi, ginger, garlic, egg, scallion, pea, jalapeños and chili paste.

Must Have Item: Undefeated Seafood Taco Best: Authentic, out of the box tacos x Lucha Libre is one of the best taco spots in San Diego because of their combination of authentic flavors and new, exciting ideas.

It is run by three brothers who are dishing out some amazing Mexican cuisine, all inspired by their momma’s cooking. The theme of their small shop is Mexican wrestling, which is what Lucha Libre means, and what the décor is all about it. Even with two locations, this taco heaven is always packed, but as anyone in line will tell you— it’s well worth the wait.

BARRIO STAR • BANKERS HILL •

www.barriostar.com Must Have Item: Chicken Diablo Best: Place to let the chef take care of you x Partner/Chef Todd Camburn takes his Mexican cuisine seriously and came by it quite honestly—as he traversed the Mexican countryside with his friends in the tequila-trade.

Nice. He is a pro with the subtle spices, chili peppers, sauces, and techniques found south of the border. Truck on over to Barrio Star, in Bankers Hill area, or you can always visit his partner, Isabel Cruz, the chef and co-owner of Isabel’s Cantina in Pacific Beach!

TACOS PERLA • NORTH PARK •

www.tacosperla.com Must Have Item: Anything that comes with their delicious handmade tortillas Best: Experimental tacos x Try the El Futbol taco made with smoked albacore, green chile pipian, jack cheese, and red onion. Delish! Afterward, you’ll feel super-charged to win the soccer game. You can add crickets for 75 cents!

OSCAR’S MEXICAN SEAFOOD • MULTIPLE LOCATIONS •

www.oscarsmexicanseafood. com Must Have Item: Surf & Turf Taco Best: Of both worlds x With a Surf & Turf Taco you get the best of both worlds. Land and sea unite on your taco vessel, and you couldn’t be any happier.

Skirt steak and shrimp dance for attention amongst onion, cilantro, tomato and cabbage.

Know Your Tequila BLANCO (silver) not aged after it’s been distilled JOVEN (gold) a mixture of aged and silver tequilas

REPOSADO aged between 2 months and a year

AÑEJO aged 1 to 3 years

EXTRA AÑEJO aged over 3 years

The Worm – To Eat, or Not to Eat? You know that worm that all the spring breakers in Cabo find at the bottom of their shots? That’s actually only in mezcal shots (100% agave), not tequila shots (which is between 51-100% agave). The worm, or “el gusano,” is actually the larva that lives on the maguey plant from which mezcal is made. It is believed that eating the worm at the end of the shot helps lock in the robust flavor and is beneficial to better enjoying the spirit. And of course, it’s been soaked in alcohol, which gets you drunker!

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STEP OUTSIDE THE BOX AND TRY THESE UNUSUAL DINING OPTIONS

are taking over the scene of where it’s cool to be seen. Bars and nightclubs don’t always cater to catching up with friends or making x Restaurants new ones, especially when the volume of the venue is at max. Enjoy good company at one of these more intimate hangouts.

AVANT AT RANCHO BERNARDO INN • RANCHO BERNARDO •

www.ranchobernardoinn.com/avant Must Have Item: Charcuterie Best: Place to start your weekend x With an array of house-made mustards on tap, cured meats sliced to order, and a selection of cheeses you never even knew existed, this is a great place to order a charcuterie board.

The pickled vegetables are to die for. Ask the bartender to pair a glass of wine for you and start your weekend in the right place.

AVANT AT RANCHO BERNARDO INN

GREEN DRAGON TAVERN & MUSEUM • CARLSBAD •

www.greendragontavernca.com Must Have Item: Seared Crab Cake Best: Place to take a history lesson x Early American History buffs, listen up. A local with an incredibly fine collection of artifacts and documents from early American history in New England has found a wonderful home here in this East Coast style welcoming brick building. And many surprises await those who visit. There is: a wonderful museum, a restaurant with authentic New England cuisine, a two-story tavern with fireplaces and cozy nooks and crannies to tuck away, 20 beers on tap, event space, and they have just added a darling coffee house with easy in and out parking for those wanting a quick grab-andgo. Just steps away from the Carlsbad Premium Outlets, this is a super spot to pop into any time of the day or evening!

Pet Friendly

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Delivery

Open Late

PHOTOS - Avant at Rancho Bernardo Inn: Provided by Avant at Rancho Bernardo Inn, Green Dragon Tavern & Museum: Provided by Green Dragon Tavern & Museum, Cinepolis Luxury Cinemas: Antonio Pullano, Juniper and Ivy: Provided by Juniper and Ivy

GETTING OUT OF THE COMFORT ZONE

GEORGE’S AT THE COVE • LA JOLLA •

www.georgesatthecove.com/ california-modern Must Have Item: Red Wine Braised Prime Short Rib Best: Pretty plates x The food looks so good you almost don’t want to eat it.

But then you take a whiff, and you forget all about that silly thought. Dive in.

TAPENADE • LA JOLLA •

www.tapenaderestaurant.com

CINÉPOLIS LUXURY CINEMAS • MULTIPLE LOCATIONS •

Must Have Item: Lamb Sliders Best: Not your typical bistro x Enjoy classic bistro cuisine with French flavors. The Lamb Sliders with mint aioli is a must.

JUNIPER AND IVY • LITTLE ITALY •

www.juniperandivy.com Must Have Item: Yodel Best: Place to spot celebrity chef Richard Blais x This is a great date night spot with an ever-changing menu and tons of small plate options for sharing. The restaurant has that warehouse, woodsy feel, and people watching is at its finest. Share the Yodel on date night; it’s a deviled cake decadence frozen into a tubular shape and sprinkled with white chocolate, hazelnut brittle, and hot chocolate is gently drizzled across the top at your tableside. Oh yeah!

www.cinepolisusa.com Must Have Item: Babysitter Best: Place for date night x Do yourself a favor and get a babysitter, because tonight’s date night. Enjoy delicious craft cocktails and an impressive dining menu that will make you forget you’re in a movie theater. Who knew movie snacks could be so high class? This is the place to be for an upgraded interactive dining experience. Watch the newest movies in theaters while maintaining some of the comforts of your own home. OK, not many people have a private chef but the comfy chairs here may make you never want to leave.

Tea Time The OG Green Dragon Tavern and Museum was built in Boston and served as a meeting place during the Revolution. These meetings and tavern were where the idea for the famous Boston Tea Party was born!

WHERE TO GET THOSE FINGERS STICKY THE BAKED BEAR • PACIFIC BEACH •

www.thebakedbear.com Must Have Item: Combo Sandwich Best: Place to get an ice cream sandwich any way you want x The Baked Bear is located right in Pacific Beach and continues to make dreams come true for ice cream sandwich lovers every single day. Every customer gets their choice of either a brownie, waffle or assortment of fresh baked cookies, and then an ice cream flavor to smash between two of them. With so many possible combinations, it’s a hard choice to make, but firsttimers can’t go wrong with a waffle on one side, Neapolitan ice cream in the middle, and a brownie on the other end. It’s the perfect treat in the summer or any other possible time you’re in Pacific Beach.

PRESENTING SWEET TREATS FOR YOUR SWEET TOOTH

sweet tooth is looking for something tasty, and a pack of Rolos won’t cut x Your it. Check out one of these sweet spots for the perfect fix.

NOTHING BUNDT CAKES • MULTIPLE LOCATIONS •

www.nothingbundtcakes.com Must Have Item: The Red Velvet Cake and the Chocolate Chocolate Chip Bundtlets Best: “Instant” hero at any birthday party! x With many different cake flavors, these bundles of goodness can be presented in a box or cellophane wrap.

Also available in individual sizes (bundlets) and bite size (bundtinis). The decorative designs and flowers that adorn the center are so festive; they make everyone smile the moment you walk in the door!

Be a winner at any one of their three San Diego locations. We call ahead, and they are ready to pick up in an instant!

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THE BAKED BEAR

“Church” on Sundays Although BabyCakes will fulfill your wildest cupcake dreams and cure your sweet tooth’s killer craving, that’s not all it’s known for. On Sundays, BabyCakes turns into a popular Hillcrest hangout known around the community as “church,” because it is not to be missed! “Services” begin at 3:00pm and cocktails are shared and enjoyed throughout the “congregation.”

PHOTOS - The Baked Bear: Provided by The Baked Bear, Nothing Bundt Cakes: Nancy Villere, Betty’s Pie Whole: Provided by Betty’s Pie Whole, Cravory Cookies: Provided by Cravory Cookies

COOL

BETTY’S PIE WHOLE • ENCINITAS •

www.bettyspiewhole.com Must Have Item: Strawberry Rhubarb Pie Best: Place to order a duplicate of everything you eat x Enjoy sweet and savory pies with a southern style flair. The Cherry Lattice Pie is the perfect order to get your fix of sour Michigan cherries baked into a buttery lattice crust. This menu item is sure to make you feel ’Merican.

Ice Cream Facts It takes 12 lbs. of milk to make just one gallon of ice cream.

It takes an average of 50 licks to polish off a singlescoop ice cream cone.

The biggest ice cream sundae in history was made in Edmonton, Alberta, Canada, in 1988, and weighed in at over 24 tons.

California produces the most ice cream in the U.S. Ice cream became available to the general population in France in 1660.

CRAVORY COOKIES • MULTIPLE LOCATIONS •

www.thecravory.com Must Have Item: Cookie of the Month subscription Best: Cookie delivery service x If you have a cookie monster in your home, then a monthly subscription to a cookie delivery service is a must.

VIVA POPS • NORMAL HEIGHTS •

www.ilovevivapops.com Must Have Item: Lavender Lemonade Pop Best: Gourmet organic pops x Chill out with Viva Pops. Enjoy refreshing organic treats with next-level flavor profiles.

EXTRAORDINARY DESSERTS • LITTLE ITALY •

www.extraordinarydesserts.com Must Have Item: Strudels Best: Morning pastries x When was the last time you had globally inspired gourmet desserts? When your day starts off with a strudel filled with almond cream and pastry cream, it’s going to be a good day.

BABYCAKES

There is actually an ice cream diet designed for weight loss.

Most ice cream companies are family owned businesses which have operated for more than 50 years.

Ice cream was once known as cream ice.

The ice cream sundae was invented in 1874.

Americans are the number one consumers of ice cream in the world, where an average person eats 48 pints of ice cream a year.

Ronald Reagan declared July as ‘Ice Cream Month,’ and the 3rd Sunday of the month as ‘Ice Cream Day.’

• HILLCREST •

www.babycakessandiego.com Must Have Item: Peanut Butter & Jelly Cupcake Best: Place to have your cake and drink it too! x BabyCakes offer more than just cupcakes.

They also offer tarts, cheesecakes, cookies, your wedding cake, in addition to sinfully sweet cocktails and coffees.

Pet Friendly

Delivery

Open Late

The major ingredient in an ice cream? Air. The most popular flavor is vanilla.

The most popular ice cream topping is chocolate syrup.

6. CACAO NIBS 1. WALNUTS 2. DATES

7. BEAMING SUPERFOOD SMOOTHIE BLEND

3. HEMP SEEDS

4. PINK HIMALAYAN SEA SALT

8. MACA

9. BEAMING PROTEIN POWDER

10. CACAO POWDER

5. BANANA

BEAMING 2683 Via De La Valle Del Mar, CA 92014 858.481.1222 www.livebeaming.com

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11. ALMONDS

MEALS

DECONSTRUCTED

Meals

DECONSTRUCTED

Power

12. GOJI BERRIES

PLAY

Super Smoothie Sustenance at Beaming Cafe

WRITTEN BY: CRYSTAL NAY PHOTOGRAPHED BY: MATT DOHENY

B

eaming is an energy. It’s joy and vibrancy, and high-quality superfoods blended together and sipped through a straw.

Beaming is a chocolate chip cookie packed with protein and tasting just as good, and a crisp salad with a finely paired dressing made in-house. Beaming is the warmth in the smiles that are on team members’ and customers’ faces alike. Beaming is a lifestyle.

13. AVOCADO

Beaming is also a gourmet, organic superfood café in Del Mar, with clean lines, colorful wall-mounted chalk menus, with outside seating at trendy lime-colored tables, and indoor window seating at a bar or a cute bench. The welcome is warm, and the samples just to the right of the register are certainly worth trying—all of them.

Superfoods are the name of the game here, and care and consciousness about food and health are the results. “It’s about finding your own personal balance and what makes your body thrive,” says Lisa Odenweller, founder and CEO. Beaming

14. ALMOND MILK

Beaming features a plant-based menu made to taste good and make you feel even better. It’s the ultimate recognition of food as medicine and was the inspiration behind the development of the cafe. | MARCH 2015 | 71

For Beaming, it’s not about chasing the latest trends. It’s about a healthful, gourmet experience that’s really convenient. Everything—from the protein bites to the smoothies, to the salads and dressings—is made in-house.

TRY BEAMING’S SUPERFOOD CLEANSE PROGRAMS: Each program includes coldpressed juices, superfood smoothies, superfood elixirs and snacks, soups and salads. Pick from the following: Lean, Lifestyle and Active—all available in one, three or fourday programs. Head to their website to find the right cleanse for you!

HEALTHY HELPING: Beaming offers at least three pounds of deliciously fresh fruits and vegetables in each of their coldpressed juices, so drink up!

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features a plant-based menu made to taste good and make you feel even better. It’s the ultimate recognition of food as medicine and was the inspiration behind the development of the cafe. “Food matters,” says Lisa, “but how do you inspire people to take responsibility for their health? We have more control than people think.” So, after her own health struggles, Lisa took control, felt empowered and wanted to remove the complication and the confusion that often surrounds the complex world of nutrition. “I wanted to simplify people’s lives and have the highest quality and quantity of superfoods.”

Still fresh off the New Year, resolutions haven’t all failed or been abandoned, and often those resolutions include dietary improvements.

Smoothies and juicing are often a part of that trend, if for no other reason than the ability to pack the nutrients of several pounds of fruits and vegetables into one drink. For Beaming, it’s not about chasing the latest trends. It’s about a healthful, gourmet experience that’s really convenient. Everything—from the protein bites to the smoothies, to the salads and dressings—is made in-house. The fruits, vegetables, and other ingredients are sourced from local farmers whenever possible, and from the highest quality suppliers. While most things on the menu are gluten and dairy-free, and focus around a whole-food approach, Lisa herself is not a vegan, nor a raw-foodist, nor gluten-free. “So much of the gluten-free diet is not good because it has no nutritional value,” Lisa says, in explaining how too often a misinformed gluten-free diet consists of poorly made food choices. “A Beaming diet for just a few days will make you feel amazing.”

Beaming has teamed up with some of the nation’s top culinary chefs who specialize in raw food, in addition to leading experts on cleansing.

It’s the combination of the two that allows Beaming to offer artisan foods and smoothies that not only excel in regards to taste, but also help to improve the body’s overall wellbeing. It supports transformation through using plants to heal, which requires high integrity ingredients for the highest benefit.

As part of Beaming’s mission to simplify while simultaneously nourish, Beaming’s baked goods are treated with the same consciousness.

“I was always the kid in the kitchen who was trying to make a

| MARCH 2015

chocolate chip cookie healthy. I wanted to create baked goods that had superfoods.” Thus, Beaming’s superfood-rich and protein-packed almond butter chocolate chip cookie—and other tasty desserts like chia pudding, carrot muffins and sprouted almond brittle—were born.

Though the menu features a large array of different smoothies, a few bowls and other items, and a case of vibrant, fresh juices lining the shelves, this isn’t your typical smoothie shop, nor your average juice bar. There is constant care, constant collaboration, and constant reinvention. “I’ll wake up at six in the morning with an idea for a new smoothie, and I’ll just start creating,” says Lisa.

And create she does, even shaking up our “Meals Deconstructed” by changing the featured drink last minute to something she created while out on a run that very morning. The result: a delightful treat jam-packed with nutrients and flavor that she dubbed The Ultimate Power Smoothie.

Featuring almond milk, banana, avocado, dates, cacao nibs, cacao powder, goji berries, hemp seeds, pink Himalayan sea salt, walnuts, maca, Beaming Superfood Smoothie Blend and Beaming Protein Powder, the finished drink is among the texturally smoothest available anywhere, with the blend of avocado and banana creating a rich creaminess. It is a chocolaty blend, so if chocolate is not your thing, you might want to opt for something greener and equally as satisfying.

The sweetness of the drink makes it taste like an indulgence, and features nature’s candy—the date. Cacao nibs add to the chocolatyness, but offer more in the form of a nice grittiness that complements the velvety consistency.

Beaming’s flagship store is in Del Mar, with additional locations having recently opened or opening soon in Los Angeles, Orange County and San Diego. “It’s a different approach to anything I’ve ever seen done before,” Lisa says of Beaming. “It’s a lifestyle.”

A lifestyle it is—one of smiles, health, and good food. “I can teach you to make a smoothie, but I can’t teach you to be beaming.” It’s an energy, a happiness...sip by nutritious sip.

rs THE FRESHLY FOCUSED COCKTAIL CONNOISSEURS OF SAN DIEGO WRITTEN BY: GENESIS GONZALEZ PHOTOGRAPHED BY: MICHELLE KIM

Innovative. Creative. Passionate.

These are just a few words that come to mind when describing Jeff Josenhans, Director of Venues at The US Grant, Ram Udwin, Owner of Boy Drinks World, and the lovely Leyla Javadov, Owner/Chef of Zymology 21. These individuals are pioneers in the world of cocktails, transforming their unique visions into extraordinary concoctions. They know what works, what doesn’t, and maybe what is yet to come. With every ingredient, test tube, and barrel at their side, there is no telling what they will “drink” up next.

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ZYMOLOGY 21 750 5th Ave San Diego, CA 92101 619.546.9321 www.zymology21.com | MARCH 2015 | 75

Spice World THE EXPERT: RAM UDWIN, Owner of Boy Drinks World It looks like things are getting hot in San Diego! Ram Udwin, the owner of Boy Drinks World, is heating up the cocktail world and topping it off the only way he knows how, deliciously spicy! Udwin has always had a passion for delicious food and great cocktails.

What began as a food blog soon transformed into an exciting passion for all things cocktail. Immersed in books, attending festivals such as Miami Rum Fest, and providing lectures at various seminars, Udwin has taken his passion to the next level. Sharing his knowledge in making the perfect cocktail has proven to solidify Udwin as the Cocktail Guy! When it comes to Udwin’s latest tincture, the Serrano Cocktail Spice, a one of a kind concentrated extract with a hint of Serrano, there was no shortage of hard work. Popular for so many reasons and enjoyed with just about every drink, Serrano Cocktail Spice is gaining notoriety among the cocktail scene, serving up a huge success for Udwin.

a bittering agent, which is traditionally a medicinal bitter herb. The most commonly used is gentian, which is typically European and infused in a lot of different bitter-type products around the world. A lot of these bitter herbs and bittering agents have some traditional medicinal type property to them. The origin of bitters began in the late 1700, early 1800s before we had real pharmacology. People would do a shot of bitters every morning to aide in digestion, to kill their hangover, or to get rid of gout. There was a magical moment where at some point, along the lines, someone decided to spice up their morning cocktail with a little bitter so they could kill two birds with one stone. That became the way cocktails grew into their prominence. It was called the bitter sling, then someone started calling it the cocktail; after that point, they used “cocktail” “All of the for everything, which led them to calling that sudden, you have the old fashioned. So the real old fashioned is bitter notes and the original cocktail. sweet notes and

Q: Where do you find your ingredients such different herbs Q: Boy Drinks World is a unique name. showing, not only as your peppers?

Where did the inspiration come from? creating a more RU: I’ve been buying my peppers from a place Ram Udwin: Initially, I thought I would write balanced flavor called Specialty Produce here in town; it’s a a “foodie” blog because I like to eat. The name for your palate, local place where they get a lot of their produce was Boy Eats World, which was a pun on the but also a more from local farmers. I am on the lookout for a TV show. I always had that idea of a childlike complex taste.” dedicated organic provider, but that is just one awe-inspired viewpoint on the world where —Ram Udwin of those things where you learn and grow in you’re like, “Wow!” I had that feeling about that respect. Specialty Produce is great; their food, and I had that feeling about cocktails. I stuff is always very fresh; you get the product closer to was trying to get across that concept of wonder and joy. the time it was picked unlike at the regular store. It’s Q: What is the story and origin behind the Serrano just a good resource to have when owning a business Cocktail Spice? like this.

RU: My little brother was getting married, and we went Q: When it comes to speaking at seminars, how did to Mexico for his bachelor party. I said to myself, “I’m you first get involved? the cocktail guy! I’m going to make these guys a crazy, spicy margarita; it’s going to be lights out, and I’m going RU: When I started going to these events, they’d always have these educational seminars. I’m not shy about to impress them.” I had gotten the ingredients from the store, but began to run out of the products. They talking to people. I really enjoy it. I wondered how I could start doing this. So when we went to Miami Rum Fest, chose to make a grocery store run, so I gave them a list that included limes and jalapeño peppers. They came I had met these guys at Tales of the Cocktail, and we back with Mexican limes, one Key lime and Serrano became fast friends. The Burr family runs the Miami peppers instead of jalapeños. I was like, “Goddammit Rum Festival. If you can ever go, I recommend it. It’s insane; it’s like Comic-Con for rum! I asked if I could do a guys, don’t you know the difference?” I tried them, and seminar. They were like, “Do a seminar? We’re not going it turned out I had one of those epiphany moments, to pay you, but sure, do a seminar!” It was a chance to saying “Wow! Serrano peppers taste so much better promote who I was and to use this opportunity to show with tequila than jalapeños do.” I started to think that people what I’m doing—testing out some drinks and there are a lot of peppers out there, and maybe certain products on consumers and getting feedback. I did that peppers go great with certain things. seminar, and it was incredibly successful.

Q: Do you feel most drinks could use a little extra spice?

Q: How do you keep yourself educated on the trends?

RU: No product works in everything. I also make RU: That’s the most exciting part. I do travel a bit. We cocktail bitters, and that will be my next product coming out—an actual line of traditional bitters. try to go every summer to Tales of the Cocktail, a giant I think every drink can use a little something for cocktail convention in New Orleans. All the newest balance. When you’re making a drink, you’re usually product and hottest brands are there, and it’s all free adding something sweet, maybe something sour or to taste. It’s like Disneyland for me. It’s great because maybe different elements of things. You can balance you have a community of people coming together once a year from all over the world, exposure to all of the the sour and the sweet, but that’s not a very complex cocktail writers, and access to all the brands you want drink. All of the sudden you have bitter notes and sweet notes and different herbs showing, not only to try. I’ve got friends in Scotland now and South America and all over the place, in which I’ve made creating a more balanced flavor for your palate, but great relationships and networked with. also a more complex taste. Those are the things that make these drinks more interesting; every drink needs Q: What would you consider your favorite drink? a little something. People don’t always want to use RU: One of my favorite things is a rum old fashioned peppers, and that’s fine. The idea is you can balance made with my passion fruit bitters; I call it the Passion with heat or balance with bitterness. We’re creating Old Fashioned. It’s aged rum, some raw sugar syrup, tools for bartenders to get the effect that they want. the bitters and a little bit of orange peel; it’s super Does it work in every drink? It doesn’t have to. simple, kind of dry, refreshing and strong.

Q: For those who may be new to the spice and bitter world of cocktails, how would you describe the difference?

RU: The cocktail spice is called the cocktail spice because it’s spicy! To be a traditional bitter, it has to be in an alcohol base and have some element that is 76 |

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Q: What can we expect next from Boy Drinks World?

RU: I want to get the passion fruit bitters going. I think the next one is going to be grapefruit bitters, and then passion fruit bitters, but those are primarily my anchors.

SPICE IT UP: Owner Ram Udwin sells his specially made cocktail ingredient, Serrano Cocktail Spice, through his website, which will be sure to make your Taco Tuesday guests begging for your margarita recipe.

“THE IDEA is you can balance with heat or balance with bitterness. We’re creating tools for bartenders to get the effect that they want. Does it work in every drink? It doesn’t have to.”

—RAM UDWIN

BOY DRINKS WORLD www.boydrinksworld.com | MARCH 2015 | 77

GRANT GRILL 326 Broadway San Diego, CA 92101 619.744.2077 www.grantgrill.com

“THROUGH THE EMPOWERMENT of the hotel, I can create one of a kind products in our bar, making it very difficult for the competition to follow suit.”

—JEFF JOSENHANS

THROWBACK THURSDAY: Established in 1951, the Art-Deco style of Grant Grill will give you the warmth of nostalgia and history while enjoying market-fresh cuisine and award-winning cocktails (every day of the week)!

Access Granted THE EXPERT: JEFF JOSENHANS, Director of Venues at The US Grant Sommelier, wine connoisseur, mixologist and former 90s bartender.

Oh yes, Jeff Josenhans has had a front row ticket and international passport to the most exciting and well-deserved titles in his field.

And to think he was originally pursuing his first passion, corporate finance, at the age of 20 while in Sweden. Putting corporate finance on hold and lacking a work permit, Josenhans found himself working in a restaurant kitchen. He transitioned within one year to the role of bartender and finally made the jump to fine dining at the Grand Hotel in Stockholm. He managed a successful bar and led the movement in what we have come to know as “mixology.” Just as the food and beverage industry captured his attention, so did the cold!

After 12 years, it was time for some sun. With a return to the warm and beautiful weather of San Diego, The US Grant was the place to be.

Josenhans has become an integral member at The US Grant, where his creativity and passion have flourished as he creates many firsts. Some of which includes bottling fermented cocktails, barrel-aging cocktails, and creating a bitter cordial in a barrel such as the renowned Génépi Americana.

Q: For those who can try such an exciting new product, what do you hope they walk away with?

JJ: I hope that they walk away with an experience that is unique.

They will be able to say, “Wow, I had that!” They will remember having a one of a kind product coming back for more because they won’t be able to buy it or see it anywhere else. Hopefully, they like it so much that they talk about it, bringing new people to come in and experience it.

Q: When will you begin working on the next creation, or have you already?

JJ: Once one project is done, we start looking for the next concept.

There are always ideas that we dream about doing, and one thing leads to another.

Q: You have been fortunate to travel to many places.

Have these experiences influenced your creativity and knowledge of the industry?

JJ: It just gives you a different perspective. You can see the difference between a marketing campaign and what is a fresh, well-made product. There are a lot of new products in the market that are just, in my opinion, half done. They are not well-made, but have a big marketing team behind them, and you can easily see they are creating an idea to make money. Then you see products that are truly unique.

Typically that’s coming from the small companies. The big companies I haven’t really seen drive anything creative for many years. At one point, they did, but now it’s all about the little guys. You have to keep your eye on the little guy now if you want to be on the edge. It’s the same thing with beer and wine.

Q: What was the inspiration and vision behind transforming Grant Grill?

“There’s a big contrast in Jeff Josenhans: I’ve been creating drinks since the late artisanal spirits 90s over in Stockholm, constantly challenging myself, in Europe, and using creative culinary techniques such as molecular here, it’s more gastronomy and embracing a pre-prohibition style of commercial and cocktail making. Now I lead the mixology program here mass-produced. and also run the multi-million dollar food and beverage I wanted to operations. I wanted to produce something on a larger do something scale. Through the empowerment of the hotel, I can that was along create one of a kind products in our bar, making it the lines of Q: For those coming to Grant Grill for the first time, what very difficult for the competition to follow suit. We were the European would you recommend they try as a drink of choice? traditions, but the first to generate bottle fermented cocktails utilizing JJ: You always have to feel out what they want. When it the Champagne method as well as creating barrel-aged Americanized, if comes to beverages, we have a strong arsenal of things. you will.” cocktails along with our bitter cordial in a barrel like we On the beer side, we have local brews, some of them did with Génépi. I’m not talking first here in San Diego but —Jeff Josenhans limited production, which is pretty uncommon for a hotel first in the world with these things! Each of these projects in particular. For those who are traveling from around takes months and months of work and dedication. It’s a the world and want to enjoy a brew, it’s nice for them to get that big rolling of the dice, plus the cost of the liquor and the barrel— beer experience in the hotel without them going to another part that’s $10,000 right there. of town or brewery. We have multiple cocktail programs that they Q: The Génépi Americana is an exciting new addition to Grant can try that they will not get anywhere else in the world. There are Grill. What was the inspiration behind the bitter cordial? all different flavor profiles designed for different purposes, which JJ: I have always been a big fan of chartreuse, and I noticed years allows you to feel them out and recommend something. Our wine ago that America doesn’t manufacture anything like this product or program is also a focus on the balance between larger producers fine cordials. If you think about all the cordials in the world, such as and boutique producers. We get a lot of local representation, too, Amaro, Chartreuse and Lillet, they’re all European. America gives you from boutique wineries such as Temecula and Valle de Guadalupe. cordials like Sour Apple Pucker and Fireball. There’s a big contrast Q: While dining out, I’ve noticed there are a few people who in artisanal spirits in Europe, and here, it’s more commercial and tend to swirl their glass of wine before taking a sip. Can we mass-produced. I wanted to do something that was along the lines assume they know what to taste for? of the European traditions, but Americanized, if you will. I modeled JJ: I think most of those people know what they’re doing. Maybe it originally after a yellow chartreuse, but we ended up modifying it there’re a few that don’t. I always find it interesting when you know after tons of times to what we felt fit us best. The base is an unsomeone is buying, for example, a big bottle of Bordeaux for the aged bourbon and corn whiskey. The barrel is a $1,200 French oak, first time because it’s always a bit of a red flag to me. Corporate which is very uncommon; it’s a high-end wine barrel as opposed to a businessmen in particular know they have a big budget to spend for bourbon barrel. We wanted to honor the European traditions but use a client. They will go and order a $300 or $400 bottle of Bordeaux, the American spirit. It’s innovative and pioneering, but also Americanand I always caution them a little bit just so they know what they influenced, being that it’s bourbon and not brandy, a popular spirit are getting into. The consumer should understand and know when used in Europe. it comes to wine or any beverage that just because it costs more, Q: I imagine there is a long testing process, seeing what works doesn’t mean it’s a bigger flavor; maybe you have fewer flavors, but and what doesn’t. How do you come to the final product? it’s more complex. It’s good to swirl and look for that because it’s JJ: We try to keep it somewhat proprietary because it was very hard those little details in the glass that can separate a good wine from to create. We ended up with 30 botanicals in it and each botanical a great wine. acts differently. At first, we tried to batch different combinations Q: If you could take a current drink to modify or change, which of botanicals that all failed. So, we ended up doing all separate drink would it be? infusions and then blending them together like a collage of all the JJ: Most of them I’ve already played around with (laughs). Malt liquor different, separate botanicals, rather than combining them all into is on my radar—that’s something I would like to get creative with. one fusion. It allowed us to experiment; we kept revising through Technically, it’s almost like an undiscovered spirit. The product that 20-30 different formulas, until we found one that was perfect. is available in the market people are always trying to change. We make From there, we put the chosen formula into the barrel and added our tonic water here; that’s interesting to do. We’ve learned a lot, and local honey. It’s been in the barrel ever since. it makes you understand how many low-quality products are in the Q: How has the reaction been since introducing the bitter cordial? market as the corporations are using the bottom line for production.

JJ: It’s a high-end product which is the way I intended it to be, but so far I’ve only seen raving reviews about it. I love it! I’m obviously a little bias because I’ve seen the whole evolution of it. | MARCH 2015 | 79

“WE LIKE TO EDUCATE people and give them a little bit of a taste. It’s not like drinking regular vinegar out of the bottle. It’s syrup and vinegar to add dimension and preservation.”

—LOUIS CHAVEZ

PLAY WITH YOUR FOOD:

ZYMOLOGY 21 750 5th Ave San Diego, CA 92101 619.546.9321 www.zymology21.com

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Or play with your drinks, that is!

Zymology 21’s cocktails are served in beakers, test tubes and some are even served frozen.

Scien-taste Approved THE EXPERTS: LEYLA JAVADOV, Co-Owner and Executive Chef, LOUIS CHAVEZ, Head Mixologist & Zane Mandt, General Manager at Zymology 21 Class is in session, and today’s lesson? Shrubs. But wait; there is alcohol, dry ice and beakers (and they said science isn’t interesting). What’s cooler than drinking out of test tubes and beakers? Zymology 21 has the formula we can all enjoy, and that is: unique and one of a kind cocktails that will have us saying, “Wait, this is fermented?” Chef Leyla Javadov along with her team of creative geniuses, bring to life the fun and pleasure in all things science. They have found that the best things in life are worth the wait.

When first walking into Zymology 21, the eye is quickly directed to the large jars of fermented fruits and vegetables that adorn the entrance. It is these jars that will soon create sweet, rich and colorful drinks that take a unique shape all their own. The unique process of fermentation begins with a collaborative effort from Chef Leyla and her team which includes Head Mixologist Louis Chavez, General Manager Zane Mandt and the creators behind the bar. Their creative spirits, complex palates and passion for something different resonates in every drink they create. With their sleeves rolled up and the gloves on, pressing fruit can be a messy job, but the team at Zymology 21 has this in the jar! No pun intended.

process and preserve it for a long period. We technically don’t have to preserve it for very long, because we end up using it probably within a day or two. But we press it out, so all that good flavor comes out. Finally, we bottle it, which becomes the base for the shrub cocktails.

Q: Are you finding that most people are receptive to the unique concept?

LC: They are. When you say “drinking vinegars,” they are like, “What?” But when you tell them the process and what the vinegars are supposed to add to the drink, they start to get it. We like to educate people and give them a little bit of a taste. It’s not like drinking regular vinegar out of the bottle.

It’s syrup and vinegar to add dimension and preservation.

We will make you whatever you want; we don’t feel we’re too good to make a whiskey and coke, but we focus on our craft and fine drinks. We have a flight program so guests can be introduced to different shrubs.

Q: What shrub flavors are currently being offered at Zymology 21?

ZM: The shrub flavors we are currently running right now are grapefruit, orange and carrot. Plum and grape are technically not in season right now, but these have been infusing since the summer, and that’s why we are still able to have them. The apple, blueberry and honey will be changed as blueberries go out of season, but we are going to change that to an applecranberry that is going to be delicious!

Q: With the success of Café 21, what was the inspiration or “science” behind Zymology 21?

Leyla Javadov: I have always liked to do stuff that goes back to our roots and to see how people did things without a refrigerator. I grew up in the Soviet Union; my mom is from Ukraine, and my dad is from Azerbaijan. My mom’s side was living in the Q: Do you feel that shrub cocktails will begin a “If people pay mountains where they didn’t have refrigerators or new trend? attention to ovens. What they had was a huge wooden heating ZM: We’ve seen it happening in the neighboring our bar, we device that resembles what we know as a pizza businesses more and more. Dry ice was one of those don’t have too oven outside of the house. They were cooking their big things; bars love making dry ice cocktails. But I many syrups; breads, all their meats and they were braising. love that. I think it’s great to share. It’s essentially everything is When it comes to the refrigerator, everything was house-made. We sharing inspiration and pushing everyone to take it seasonal. They were going through the process of are making oldto the next level, which pushes us to think harder to fermentation, making their own vodka and beer. fashioned shrubs come up with a little something else to give people.

They were making all of the black bread and putting that encompass Q: For those coming to Zymology 21 for the first vinegar, sugar them in one big pot and going through fermentation. time, what do you recommend they try? and fruits. All Eventually it became naturalized beer. It was low in of these little ZM: It depends on what they’re after. If they are not alcohol, but it was tasty, and even kids were able to drink it (because it was allowed). My dad’s side had techniques come sure what they want or they come in and ask about back from the Sangria popsicles, obviously I’m going to make them their own grape yards and were making wines. Again, roots.” have a Champagne cocktail with a little California this was house fermentation. That’s how we decided —Leyla Javadov cream and beer. But if they come in here and say, to open Zymology. If people pay attention to our bar, “The beakers look amazing, tell me about it,” I we don’t have too many syrups; everything is housemade. We are making old-fashioned shrubs that encompass usually make them get a flight. You have to have a flight; it’s the way to go. You pick your base cocktail, and you get to try vinegar, sugar and fruits. All of these little techniques come one of every flavor of the shrubs. back from the roots.

Q: What was the goal or motivation in establishing Zymology as one of a kind?

Louis Chavez: There are a lot of craft cocktail bars. For us, the premise was to have quality craft cocktails, but have a fun environment as well. Everybody downtown makes their own bitters, and they infuse their alcohols and we do that, too. But we were focusing more on shrubs, the drinking vinegars. We use all fresh fruit, and everybody stays involved in the process. We found an avenue, and we ran with it. They are slightly fermented, and a part of Zymology and it just fit in naturally.

Q: What was the base concept for Zymology 21?

Zane Mandt: What we started with was a base concept of shrubs. We were looking at zymology and what it is.

Obviously all alcohol is fermented, so that was easy. But then we went all the way back to the concept of how they used to preserve fruits over long periods of time. So what we did was take the concept of seasonal vegetables and fruits, and we let them sit out with sugar. The sugar naturally takes out the flavor and makes this beautiful syrup. Right before the sugar starts to turn everything and ferment it, like with alcohol, you add vinegar; we use all types of vinegars. Everything from balsamic to apple cider, to white to Champagne vinegar. All of that will stop the fermentation

Q: Serving cocktails in beakers and test tubes is interesting; applying shrubs to cocktails is unique. Do you feel people will be willing to try something new?

ZM: San Diego is a little bit behind some of the real cutting edge cities out there, but I don’t think that’s necessarily a bad thing. We get to take some of these forward trends and give it to people in a sneak preview. They get to come in here and try something new. It’s weird because you’re almost trying something old. There are a lot of the pre-colonial, and there are a lot of the classic cocktails, but it’s twisted and updated and given back to you in a way that you’re excited about again. Some of those long forgotten things are now this new and amazing thing.

Q: Are the customers able to see the drinks being made?

ZM: We try to display as much as we can. A lot of our bartenders will be pressing shrubs right in front of you.

You are seeing them bottle it. You’re seeing them make the flights, and you almost become part of that process sitting at that bar. The bartenders want to tell you about the process and teach you how to make your own. Being a patron of this business is being a part of this business.

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Press PL AY

COME FOR THE DRINKS, STAY FOR THE GAMES

WRITTEN BY: JESSICA GOMES | PHOTOGRAPHED BY: JOSIE GONZALES

WHAT DO YOU CALL a place that has craft beer with good vibes, where you and your buddies can congregate and play your favorite arcade games?

It’s not your friend Johnny’s basement in his parents’ house you used to go to every weekend when you were a kid, but a new concept popping up in San Diego called arcade bars. What is an arcade bar you ask? It would be an establishment where you can go solo or with friends to eat, drink, listen to music, mingle, and most importantly, play arcade games. Originating back east, the rise of the arcade bar is making its way to the left coast, whether by accident or intention, creating a whole new way to go out and have fun with your friends or make new ones.

COIN-OP GAME ROOM 3926 30th St San Diego, CA 92104 619.255.8523 www.coinopsd.com

We paid a visit to three of the best bar-arcades that exemplify exactly what an arcade bar is in different neighborhoods around town. Our three picks were Sidecar, Coin-Op Game Room and Brewski’s Bar. Each of these places delineate what an arcade bar is, however, although they all have the same concept of combining games and a bar as one, eachP has a different atmosphere, with different inspirations, visions and stories. | MARCH 2015 | 83

Brewski’s Bar 8670 Miramar Rd San Diego, CA 92126 858.586.0540 www.brewskissd.com

To the left of the entrance you will see a well put together arcade, with wood floors, three pool tables, air hockey and classics that line two sides of the game room and then some.

As you walk in the door of Brewski’s, you immediately know you are in a sports bar; off to the right you see the blue glow coming from the dark bar area, with giant flat screen TVs hanging above you and art pieces decorating the purple and red walls. During the day, you will find the old timers sitting at the bar, chatting with the pretty bartender, and Monday through Friday, when work lets out, you will see the after-work crowd in here watching sports, having a beer and playing games, waiting for the traffic to decongest.

Weekends, you get the college-aged kids looking to take a break from their studies and enjoy “free play” arcade games.

To the left of the entrance you will see a well put together arcade, with wood floors, three pool tables, air hockey and classics that line two sides of the game room and then some.

There is a perfect balance of separation between the game room and bar, making it easy for adults looking to have fun with the variety of gaming options, leaving their laundry money at home.

Aaron, the owner of Brewski’s, took a little time out of his day to walk me through the process of how Brewski’s began and how it turned into this great gaming arena (which was by accident). He opened his bar about four years ago when he took over the building that held an old beer and wine bar that had gone out of business. He liked the idea of it being tucked away and the only sports bar within miles of this location. Initially, he wanted a cool dive bar that people could come to, to enjoy sports and indulge in brews on tap and cocktails. Once he had the bar, he decided to bring in some older gaming systems he had at home which were Rampage, Street Fighter II and Pac-Man, not realizing how much of a hit they would be. The demand to come in and have a drink while playing arcade games began to grow, which in turn fueled his hobby of collecting and restoring these classic games, bringing them to his bar for his guests’ enjoyment.

BEFORE YOU GET TO GAMING, make a stop at the bar for one of their brews on draft, which are constantly rotating based on what customers are asking for.

P GAME ON: Aaron rotates games in and out to keep his arcade new and fresh. You will find that the pool tables are always busy, along with the air hockey table, however he made sure we were aware that these aren’t arcade games, being that the most popular ones are Daytona USA, NFL Blitz, Pac-Man, Galaga and Donkey Kong.

P DRINK UP: Before you get to gaming, make a stop at the bar for one of their brews on draft, which are constantly rotating based on what customers are asking for. Their most popular brew is, of course, the local Ballast Point Sculpin IPA. They produce quick, classic nightclub cocktails like the Haterade made with vodka and Gatorade. If you are in the mood for shots, let’s say on a Friday night when the energy is high, they provide chilled Jagermeister and Fireball on tap.

P FOODIE FUEL: For bites, the bar’s customers influenced the menu, as they started to mix and match different items, creating personal bar food options that eventually made it to print. If you have been coming to Brewski’s for a while, then you know about the “secret menu” only regulars will know. If you don’t know about it, they suggest you hangout to find out.

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NATIVE KNOWLEDGE: Brewski’s is open 7 days a week, hosting happy hour from 4-10pm with specials like Monday’s buy one get one half off drinks, Tuesdays $1 tacos, $3 Coronas and Dos Equis and $5 Patron shots and Friday’s $4 fireball shots.

Coin-Op Game Room 3926 30th St San Diego, CA 92104 619.255.8523 www.coinopsd.com

Located on “beer street” in North Park, you won’t be able to miss Coin-Op Game Room with its arcade sounds, loud music and the reflection of its entertainment lining the interior. This game room is the epitome of what an arcade bar is, with its bar top that lines the left half of the venue, directly across from the vintage games and pinball machines which line the other half.

Opening in 2013, the same owners who opened Lion’s Share took over the former restaurant space, designing it to attract a crowd that wants to have a craft cocktail or craft beer, delicious food and of course, classic arcade games.

The atmosphere at Coin-Op is high energy and filled with locals; Friday and Saturday nights being their busiest, you will run into a very diverse crowd, from the bikers that cruise in to the older gentlemen wanting to play pinball. As you enter the venue, you are greeted by a lengthy bar, with taps that line more than half of its size. The chalkboards above the bar have the lists of their cocktails and brews they are serving, which are ever-changing depending on which kegs pop and, for cocktails, what is in season. Declaring the patrons in North Park “hop heads,” they carry a variety of IPA options to please every hop head’s palate, supplying local brews such as Ballast Point Sculpin IPA and Green Flash IPA.

OPENING IN 2013,

the same owners who opened Lion’s Share took over the former restaurant space, designing it to attract a crowd that wants to have a craft cocktail or craft beer, delicious food and of course, classic arcade games.

This game room is the epitome of what an arcade bar is, with its bar top that lines the left half of the venue, directly across from the vintage games and pinball machines which line the other half.

P DRINK UP: Leigh, the bar manager for Coin-Op walked me through their bar program describing in detail their most popular and crafty cocktails they provide for their customers, noting that they want to pay attention to detail when it comes to their imbibes. He also explained how they like to get creative with the up and coming “beer cocktail” concept, like their Flock of Stiegl cocktail which contains Campari, fresh lemon, sugar, Stiegl grapefruit beer and grapefruit twist garnish.

P FOODIE FUEL:

NATIVE KNOWLEDGE: Coin-Op is open seven days a week, serving up happy hour Monday through Friday from 4-7pm with $4, $6 and $8 food options and $3, $4 and $6 beer and cocktail options.

LIVING LIKE A LOCAL: In addition to being an arcade bar, they like to call themselves an industry bar, constantly making friends with the locals that work in their neighborhood, creating relationships and exchanging business to support one another.

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For food options, Chef Mark Bolton constructs the chef-driven, seasonal menu, which is geared towards small bites and bar food. Chef Bolton chooses farm-totable options, getting creative with local produce and game meats, such as kangaroo and bison, making a cuisine that is enjoyable for their demographic.

P GAME ON: When you have your drink and nosh ordered, choose from the variety of games they have, which you will only need a few dollars worth of quarters to play; Mario Kart being their most popular arcade game followed

by Pop-A-Shot, Street Fighter, Big Buck Hunter and of course their pinball machines.

Sidecar wants their cocktails to be enjoyable and not a long process or delay for consumption. You won’t find any stemware in-house, as they like to keep their cocktail consumption casual, simple and focused on what is inside rather than what is being held.

Sidecar 1310 Morena Blvd San Diego, CA 92110 619.230.5715 www.sidecarsd.com

As you approach Sidecar, you are greeted by a small parking lot and sign that hangs above the building that says, “Today’s Soup is Beer.” Dark windows and dark wood enclose the space with a single, large sign off to the left declaring its name, so you know exactly where you are. For first timers, you don’t really know what to expect when you walk inside.

Entering the building, the bar opens up to a large space with plenty of moving room, dark wood floors and a “speakeasy” kind of feel.

Tim Girsch and Matt Guilbert, who are known for their beer-centric bar concepts they co-own, Regal Beagle and Regal Seagull, wanted to open up a third concept. Partnering with Jesse Melton, they created a craft beer and “honest” cocktail joint combined with arcade and classic bar games to entertain the locals, which they eventually named Sidecar. When deciding the name for their new concept, it began with four guys on a group text trying to settle on something they liked. Originally, it was going to be “Rat’s Ass,” but now that’s what they call their mule cocktails.

They took over a former live music venue, which they remodeled, giving it a more classic cocktail bar feel. They expanded the bar area, providing more bar space to offer as many seats as they can to their locals and regulars, had new floors and furnishings put in, along with new TVs to host your favorite sports games. Because they had already created two popular beer focused bars, they wanted to take a straightforward cocktail bar approach to fit in and complement the neighborhood, providing quality product for their customers.

P DRINK UP: When asked about their cocktails, they focus on bringing what they call an “honest” cocktail to the table. Their list is all about creating modern classics, with three to four steps and fresh, local and house-made ingredients.

Sidecar wants their cocktails to be enjoyable and not a long process or delay for consumption. You won’t find any stemware in-house, as they like to keep their cocktail consumption casual, simple and focused on what is inside rather than what is being held. You will find their most popular cocktail being their version of the Penicillin cocktail, PCN rx, incorporating fresh, house made ginger syrup and fresh squeezed lemon juice with

Monkey Shoulder Blended Malt Scotch Whisky and a Montelobos Mezcal float for a smoky, finishing touch, garnished with a fresh lemon twist.

P GAME ON: Now that you have gotten settled in the bar and ordered your beverage, there are many different choices to choose from when it comes to entertainment. You can watch sports, which are always playing on the televisions or indulge in one of the games they have lined up for you to play. If you head to the back of the bar, you will find a pool table, with plenty of arm room so you aren’t fighting (or struggling) for a good shot. There’s a real dart board for you dart fans that like to play the one-handed game while holding onto your drink of choice. At the front of the bar is where the arcade games are. Here, you will find Big Buck Safari and Pop-A-Shot, the most popular game of them all, which Sidecar takes advantage of to host tournaments for the competitive. For the classic arcade lovers, don’t worry, they have a set up with Pac-Man and Galaga.

AT THE FRONT OF THE BAR is where the arcade games are. Here, you will find Big Buck Safari and Pop-AShot, the most popular game of them all, which Sidecar takes advantage of to host tournaments for the competitive.

LIVING LIKE A LOCAL: Sidecar loves to support local. They provide ingredients sourced from local farms, make their syrups and fresh squeeze their juices daily and constantly carry local breweries’ product and local spirits from Ballast Point.

Another fun fact? They don’t have a kitchen to provide food for their hungry patrons. Instead, they partner with popular food trucks so you can grab some local gourmet food and bring it in to accompany your drink of choice.

NATIVE KNOWLEDGE: Sidecar is open seven days a week, providing happy hour Monday through Friday with $1 off all beer, wine and cocktails. On Mondays they have a “double happy hour” with $2 off all drinks for the entire evening; head over at 7:30pm on Tuesdays for trivia night and Wednesdays for $4 mules.

PHOTO BY: Michael Wesley

style

/beauty

March 2015

92 STYLE EXPERT A Passion for Pomade, Johnny B. Hair Care Brings Men Flair for Their Hair

98 LOCALE LOOKS Combining Art, Fashion and Botany at Four of San Diego’s Coolest Living Walls

114 STYLE FEATURE Presenting Fashion Week San Diego’s Top Designer of 2014

118 FASHION SPREAD Step Into the 60s and Raise Your Glass With Glenfiddich Whisky

134 THAT’S WHAT SHE SAID

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LOCALE LOOKS A Secret Garden

THE WESTGATE HOTEL 1055 2nd Ave San Diego, CA 92101 619.238.1818 www.westgatehotel.com

Learn to Live Well With These Tips on Where to Work Out, Shop, Dine and Rejuvenate in San Diego

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MAN

DOMINATING THE MEN’S BEAUTY BIZ ONE PRODUCT AT A TIME

WRITTEN BY: LINDSAY DELONG PHOTOGRAPHED BY: TASO PAPADAKIS

THE EXPERT ALFONSO ANORGA Founder and President, Johnny B. Hair Care

Most Successful Product: Mode styling gel, named after Depeche Mode

I

n the 90s, hair was everything. Eazy-E had a tight Jheri curl, Kurt Cobain’s locks were leading the grunge movement and hadn’t been shampooed in a month, and JTT had this absolutely bomb bowl cut parted right down the middle.

While Billy Ray was doctoring up his achy breaky mullet, a young Alfonso Anorga had just graduated college, had just gotten hitched, and was volunteering his free time coaching basketball at a local high school in LA with quite the mound of hair himself. Practices were going fine, however, his athletes were dribbling into one small problem—as their bodies heated up, their fly early-90s hairstyles were melting down.

Anorga, always the entrepreneur, had grown up in the beauty business, and decided he was going to fix the problem and invent a product that would keep his players’ frosted tips and flat tops lookin’ aiiight. He asked the kids two things: what their favorite fragrance was, and who their preferred basketball team was (The LA Lakers, duh!). And from those two small requirements came a simple, sexy-smelling, Lakerpurple pomade. One that would soon change Anorga’s life, and one that yes, could survive a layup.

The Original Pomade was stronger, cleaner, and easier to wash off than his players were used to. And it worked. When the kids’ parents began to approach Anorga after practices requesting more and complaining that father and son had been fighting over the samples he had previously handed out, he knew he had something.

Twenty years later Alfonso Anorga is sitting pretty (very pretty—that hair won’t quit) as founder and president of Johnny B. Hair Care, one of the premier high-quality hair care companies for men. His products are sold in about 25,000 retailers throughout North America, and the brand hosts educational events all over the nation aimed at making the stylists who use Johnny B. products the best in the business.

We sat down with Anorga to discuss his favorite hair trends, how he plans to continue to dominate the men’s beauty biz, and just what popular 80s band influenced the name behind his most successful product.

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JOHNNY B. HAIR CARE 6444 Fleet St Commerce, CA 90040 888.828.5278 www.johnnybhaircare.com

“I’VE ALWAYS USED THE SLOGAN ‘AUTHENTIC HAIR.’ THE REASON I SELECTED THAT SLOGAN IS WE ALWAYS TRY TO MAKE THE PRODUCT FOR THE EVERYDAY GUY.” — ALFONSO ANORGA

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JOHNNY B. HAIR CARE

A F T E R S H AV E S P R AY t

“WE HAVE MORE STYLING PRODUCTS AND TOOLS THAN ANY OTHER BRAND.

WE HAVE A FULL RANGE OF CUTTING TOOLS, CAPES, COMBS, BRUSHES, RAZORS…IT CAN GO ON AND ON. BECAUSE WE WANT THE VERY BEST BARBERS USING OUR PRODUCTS, WE FEEL LIKE IT’S A BRAND EXTENSION FOR US TO PROVIDE TOOLS FOR THEM TO WORK WITH, SO WE CREATE ALMOST A PROFESSIONAL LIFESTYLE FOR THEM.” — ALFONSO ANORGA, Founder and President, Johnny B. Hair Care

Q: How did you come up with the name Johnny B.?

Alfonso Anorga: Back then, it was a real 50s kind of time in LA. It’s what was inspiring me…people were smoking cigars, recollecting baseballs from their childhood…so I went off that. The most common name in the 50s was Johnny, so I made the logo and brand with this fictitious character that I named Johnny.

Q: And where did the “B.” come from?

AA: Be who you want to be—there are no limitations to what you can accomplish. I was trying to inspire those young men I was coaching at the time. I was born and raised here in Los Angeles, and growing up Hispanic, there were not a lot of positive role models.

It’s kind of interesting to me that even when there are positive role models like Oscar De La Hoya, kids are almost taught not to like them. So I wanted to change that and create a character that was well taken care of, that was kind of fit—almost like a metrosexual— that would make it cool to take care of yourself. The way I look at life is if you’re really into taking care of yourself, eating right, thinking clearly, you’re not going to be out doing the wrong things. So that was the whole point and the genesis of the brand.

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Q: Did you have any idea that the Original Pomade was going to be the start of something so big?

AA: What I share with hairdressers to this day is that my mind was singular in the thought that I just wanted to help and give back to the community. And in return, what I really was getting back from these boys was this multimillion-dollar brand that was really going to change my life. It allowed me to really reach a lot of goals that I had set for myself. But that wasn’t originally my goal; it wasn’t like I sat there and thought I want to own a men’s product line. I was in the beauty business, I had always been in the beauty business, but that wasn’t my goal. I just realized that this was the path that I could take to get to my goal.

Q: Describe how the brand grew from a small company to where it is now.

AA: I’ve been in the beauty business since I was 12 and I’m an old guy now at 47, so I’ve only done this. I didn’t realize it when I first started, but I’ve had a keen ability to identify what products people are looking for. When I originally launched this pomade, what I found was that the barbers and hairdressers really liked it. Once you like something, all of a sudden

people start asking, “Where’s the gel? Where’s the extra-hold version of this?” so naturally, out of finding that there were those needs in the marketplace, I started creating more and more products. It was a product that became a brand throughout a journey.

The journey is the big part of the story.

Q: The Original Pomade was your first product. Would you say that has also been your most successful?

AA: No, our most successful product is a styling gel called Mode. I named it after my favorite rock band in the 80s, Depeche Mode. It kind of rode the wave of spiking as the world’s most popular hair style came out in the late 90s and even progressed to the 2000s with Jersey Shore. It counts for a good 40 percent of our business.

Q: You have a couple other fun names, like Dope, Smash, Fuddy…etc. What inspired those names?

AA: Kids are always saying, “That’s dope!” We steer clear of the drug connotation of the word and make sure people know that we’re not trying to use that.

If you hashtag the word dope, it’s all positive, not negative. Fuddy, growing up, my mama (who brought me into the beauty business) would always call me

“Fuddy Duddy,” so I stole the word from her. Smash spray came from me always getting hairspray on my arms…I always felt it on my forearms, and always thought “Ahh, it smashes the hair on my arms,” so it was just natural to name it that.

A lot of these names are all part of my world, my inspiration, just a part of me.

Q: How would you describe the Johnny B. guy?

AA: This is a big thing for me. I’ve always used the slogan “Authentic Hair.” The reason I selected that slogan is we always try to make the product for the everyday guy. We’ve seen marketing for other brands where they’ll get a guy who’s 6’4’’, has six-pack abs, green eyes…etc. You walk down the street in any city in the United States and you’re not going to run into that guy, but you will see the guy who is the barista at the coffee house or the guy that changes your oil or the guy sitting next to you on the plane, and those are the everyday guys. Those guys like to look good as well. So for us, we always try to use that slogan “Authentic Hair” in everything that we do because we try to market it, not for someone who is a model, but for the everyday guy.

Q: You guys target the barbershop crowd. Do you have plans to expand in any other direction or genre?

AA: Our marketing for Johnny B. is to go in the professional beauty world. We try to stay only where the product is being used by professionals. We say if they’re doing haircuts it’s a retailer for us. In terms of Johnny B. and where we want to take the line and where we want to see it grow, we feel like there’s so much more room for us in a growth standpoint. The reason I say that is because in salons and even in barbershops, there’s not a lot of retailing done—the reason being is that sometimes the price points are off. Our product fits the price point of every place that a guy gets a haircut. What I mean by that is if a product is more expensive than a haircut, it tends not to sell that well. Our price points are all around $15 retail, and most guys’ haircuts are around $25, so we have that affordability factor with our brand and we find that as long as we’re in the right price point, we will always be successful.

comb over. The comb over has been very, very popular. It’s a blend between the “Mad Men” television show and the “Sons of Anarchy” look where it’s a rocker and a very slick look.

Also, we’re still seeing a lot of the high fade, the high shine—a very groomed finished look. In regards to what we see moving forward…we’re seeing in Europe, in particular Ireland, this new kind of haircut coming out, where it’s a long, disconnected length on top and very short and high up on the sides, not a faux hawk but more of a European kind of pompadour.

Q: Mustaches and beards are very fashionable right now.

How do you feel about that trend?

AA: They are very popular and it’s interesting because it’s kind of like an ungroomed/groomed look. If you notice, the beard gives off the ungroomed look, but the hairstyle is very groomed. There’s kind of a dichotomy going on.

Q: You guys host education events all over for stylists who use your products. Tell me about those.

AA: We’re big on education. Education has been a huge growth for us and we’ve always maintained our roots as educators. We have 12 educators and 17 ambassadors. On any given Monday, Tuesday, or weekend, we have pretty much everybody working, either through hair shows, classes, or instore presentations. We’ve chosen to have our products sold through barbershops and salons as opposed to a drug store, so we feel like we always want to make sure the guy is getting the right product for their hair.

Q: Are there other companies that are doing this with their brands, making it more educational and hosting these events?

AA: It has been popular with women’s lines. Bumble and Bumble, Paul Mitchell, and Aveda have been three really good examples of what you see on the women’s side, but not enough of it has been done on the men’s side. Things have changed though—before you would give a guy a bottle of gel and send him on his way, but as you’ve seen hair styles develop, you’ve seen the popularity of barbers really taking off. So as you see those two things coming along, education for men’s styling has really grown in the last five years, day and night.

Q: What would you say the main difference between buying Q: Do you think you’ve had something to do with that?

Johnny B. products and buying a more mainstream product, AA: A big impact. The reason I say that is, as a brand, we not say at the grocery store, is? only put out hair products, but we put out tools for the barbers AA: That’s the $64,000 question that has been asked since that we work with. We are on both sides of the chair. We are I was a little boy. We make the products with barbers’ high on the front side with the client, but we are just as committed expectations in mind. When you work doing hair for a living, to the barber who is working with our products. No brand in you expect product to rinse off easily, to perform and hold the world can say that. We have more styling products and all day long, and most importantly, you want materials and tools than any other brand. We have a full range of cutting ingredients that are good for the hair. So, we’ve tools, capes, combs, brushes, razors…it can tried to make the product unique and to live “The way I look at life go on and on. We have a full range of tools for up to these barbers’ standards. When we make the professional to use our product. Because products, we always feel our standards are so is if you’re really into we want the very best barbers using our much higher than what a drugstore is selling. products, we feel like it’s a brand extension for taking care of yourself, It’s what the professionals use. us to provide tools for them to work with, so we Q: Are your products tested on animals?

AA: Never, and that is something that is important to us. Obviously we don’t find the redeeming value of putting pomade on a cat so we will never do something like that.

eating right, thinking clearly, you’re not going to be out doing the wrong things. So that was the whole point and the genesis of the brand.”

Q: In the years you’ve been in business, have you seen a growth in men wanting a more high quality hair product?

AA: Since hair is the signature for our outlook and it’s how people perceive us, I’ve noticed guys being more inclined to do more with their hair than before. Being in the beauty business for a long time, it used to be when you tell a guy to blow-dry his hair first then put a styling product on, he would shudder at the idea. Now you tell a guy the importance of blow-drying is scalp stimulation and that it will create more growth for his hair, and he’s willing to do it. They’re willing to do the blow-drying, they’re willing to use more than one styling product. It’s very typical now for most guys to use two or three products. And that’s where we’ve seen the growth. Before, most guys were just going to use minimal product, but now guys are using gel wet, pomade dry, and a finishing spray to finish the look. So yes, we are seeing a big growth in how guys perceive their look.

Q: What hair trends are you noticing now? And what is influencing them?

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TRY JOHNNY B.’S READY-TO-GO KITS: The Essentials Box idea was inspired by a to-go Chinese food box.

Johnny B. custom-made it so it would fit all the products, the towel and the sprays. Grooming Packs are also good for people who don’t want to just try one product, but three products. They’re also good holiday gifts.

ALFONSO’S CAN’T-LEAVEHOME-WITHOUT-IT PRODUCT: The Johnny B. Street Cream. It’s a fibrous cream, pomade, waterbased, and it gives the appearance of more hair than one has.

create almost a professional lifestyle for them.

Q: Can you ever see yourself opening a Johnny B. store?

AA: I see us opening a Johnny B. school and barbershops. We’ve explored it and I’ve been approached to possibly franchise the name, but even though we’re 20 years in, there’s so much more that we’re accomplishing, so I don’t have that in the very near forefront, but I see us doing that eventually. We have a weeklong seminar called the Barber Academy that we hold twice a year here in LA. We bring in barbers from all over the world. That’s how they become ambassadors.

Q: What advice do you have for young entrepreneurs?

AA: One of my favorite sayings is, “Water finds its own level.”

When you find what you love to do, you have to pursue it all the way. As long as you’re pursuing what you believe in and what you feel will be success for you, nothing should stop you.

And that’s what I’ve done. For me, I love Mondays as much as I love Fridays because when you love what you’re doing, you’re just ready to jump right back into it. I love what I do and I can’t see myself stopping.

ALFONSO’S CURRENT CELEBRITY HAIR IDOLS: Dylan McDermott from “The Practice” for his great hair and David Beckham, because he sets trends with his styles. He’s somebody that can change his haircut and create demand for it in salons and barbershops.

A SECRET

Garden Worth Their Weight in Green, We Uncover SAN DIEGO’S Most Vibrant Living Walls

WRITTEN BY: SHANTE SCHWARZ PHOTOGRAPHED BY: MICHAEL WESLEY STYLED BY: MAUREEN BORSODI MODEL: ALEXA CHARLETON OF BRAND MODEL AND TALENT, www.brandtalent.net

Southern California’s bountiful vibe is home to many things, but architectural greenery is probably one of the last that would immediately come to mind.

Introducing four of the most outstanding works of art composed solely of plants, where a vertical wall acts as a canvas and chlorophyll dances off an invisible paintbrush. Living and breathing masterpieces located not much farther than outside your backdoor, these hidden gems seduce all who visit.

A similar stylistic approach is visually paralleled with the clothes we wear every day. Designed and individually chosen with an end result in mind to effectively convey a feeling or style to those who watch. Whether you are shopping, dining or dancing, each of these looks speaks volumes and are worth their weight in green.

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FASHION VALLEY MALL 7007 Friars Rd San Diego, CA 92108 619.688.9113 www.simon.com/mall/fashion-valley APPAREL PROVIDED BY: Halston Heritage at Fashion Valley Mall www.halston.com ACCESSORIES PROVIDED BY: Topshop at Fashion Valley Mall www.us.topshop.com

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APPAREL PROVIDED BY: Halston Heritage at Fashion Valley Mall www.halston.com ACCESSORIES PROVIDED BY: Topshop at Fashion Valley Mall www.us.topshop.com

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FASHION VALLEY MALL 7007 Friars Rd San Diego, CA 92108 619.688.9113 www.simon.com/mall/ fashion-valley

Unique compositions of ornamentals, ferns, grasses and eight different types of ground coverings are arranged in such a way that they resemble keys of a piano.

Unexpected upright gardens at this premier San Diego shopping mall utilize 4,000 plants harmoniously living in found spaces.

Unique compositions of ornamentals, ferns, grasses and eight different types of ground coverings are arranged in such a way that they resemble keys of a piano. An instrument synonymous with luxury makes for a perfect element of classic fashion through form and function. This is the space for a bold statement, like a candy colored day dress by Halston Heritage, a brand known for its ultimate sophistication.

A handheld box clutch speaks of modernized design and whispers refinement while the ankle boots incorporate some California cool. | MARCH 2015 | 101

APPAREL PROVIDED BY: Scotch & Soda at Fashion Valley Mall www.scotch-soda.com ACCESSORIES PROVIDED BY: Topshop at Fashion Valley Mall www.us.topshop.com

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THE WESTGATE HOTEL 1055 2nd Ave San Diego, CA 92101 619.238.1818 www.westgatehotel.com

The iconic Westgate Hotel is a full-service property evoking that of mythical palaces of Europe. The recently redesigned rooftop area is much sleeker and more contemporary than the rest of the hotel. The freestanding landscape creates an exemplary introduction of greenery in urban areas. This vertical garden, dressed in four types of grasses and seven types of succulents is composed of 1,300 imported plants. This impeccable Maison Scotch outfit focuses on laid-back feminine. Detail oriented vintage style with notes of sensuality and grace bring this effortlessly European interpretation full circle with a casual, conservative flair. | MARCH 2015 | 103

APPAREL PROVIDED BY: Scotch & Soda at Fashion Valley Mall www.scotch-soda.com ACCESSORIES PROVIDED BY: Topshop at Fashion Valley Mall www.us.topshop.com

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This vertical garden, dressed in four types of grasses and seven types of succulents is composed of 1,300 imported plants.

THE WESTGATE HOTEL 1055 2nd Ave San Diego, CA 92101 619.238.1818 www.westgatehotel.com | MARCH 2015 | 105

THE PATIO ON GOLDFINCH 4020 Goldfinch St San Diego, CA 92103 619.501.5090 www.thepatioongoldfinch.com

The Patio on Goldfinch is alive with vibrancy. The lush uninhibited greenery enviously conspires against its polished décor.

Passersby are drawn in by the robust living wall on the front patio, while patrons are greeted by the second wall, located all the way in the back. Thick and wild tropical ferns and flowers electrify this vibrant vertical rainforest taking the interior’s ’70s vibe to new heights. Disco days are here again, dressed appropriately to dine or cocktail in a sequin top and floral hot pants both by Topshop.

Simplistic patent leather sky-high stilettos are right on point for this day to night glam.

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APPAREL PROVIDED BY: Topshop at Fashion Valley Mall www.us.topshop.com

Passersby are drawn in by the robust living wall on the front patio, while patrons are greeted by the second wall, located all the way in the back.

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THE PATIO ON GOLDFINCH 4020 Goldfinch St San Diego, CA 92103 619.501.5090 www.thepatioongoldfinch.com

APPAREL PROVIDED BY: Topshop at Fashion Valley Mall www.us.topshop.com | MARCH 2015 | 109

FAIRWEATHER 793 J St San Diego, CA 92101 619.255.6507 www.godblessrareform.com

Fairweather is a dualconcept venue. It is a bar hidden within-a-bar.

Entering through a series of dark hallways and staircases, you are led to a spectacular living wall. A flora lined space is hidden away in the rooftop of Rare Form, thoroughly embracing the vibe of San Diego’s ‘fair weather’ with vibrant beach décor and tropical design elements.

The unique merriment of this neighborhood deli and open-air stylish rooftop bar overlooks the Padres’ Petco Park baseball stadium, making this hidden gem a perfect melting pot of unusually sexy, cool.

Expertly outfitted in a crop top and high-waisted pleated skirt, this head to toe frock by Topshop is perfect for leisurely lunching; an effortless home run hit straight out of the park with simplistic elements.

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Entering through a series of dark hallways and staircases, you are led to a spectacular living wall.

APPAREL PROVIDED BY: Topshop at Fashion Valley Mall www.us.topshop.com | MARCH 2015 | 111

FAIRWEATHER 793 J St San Diego, CA 92101 619.255.6507 www.godblessrareform.com

APPAREL PROVIDED BY: Topshop at Fashion Valley Mall www.us.topshop.com | MARCH 2015 | 113

ALL CLOTHING BY: A’DOREUS www.adoreusfashion.com

www.adoreusfashion.com

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STYLE FEATURE

Breaking THE BAR RIERS

Winner of Fashion Week San Diego Opens up About Life as a Plus Size Designer

WRITTEN BY: JILLI JOFFE PHOTOGRAPHED BY: CHRISTINA SHOOK CREATIVE DIRECTOR: BRIANNA WELTZIEN DESIGNER: SHARLENE BORROMEO MODELS: TATIANA SLEPOVA & SUMMER NICOLE MAKE UP & HAIR BY: TERRELL MITCHELL, KAT DIAZ & CHEYENNE HETTICH of Bellus Academy

For the past three years,

Sharlene Borromeo, owner and designer of A’doreus Fashion, and the winner of Fashion Week San Diego 2014, has been the only plus size designer to participate and apply to be in this event. But that doesn’t phase Borromeo one bit—it was this very lack of plus size representation in the fashion market that prompted her to become a designer in the first place.

Recognizing that this market just wasn’t being catered to, she decided to take matters into her own hands, going back to school to learn how to become the plus size designer she had originally set out to help.

It was at Fashion Week San Diego that Sharlene really jumpstarted her career as an independent designer, with the launch of her plus size line for women, A’doreus, back in 2012. It was FWSD’s willingness to accept her line for what it was, regardless of who would be wearing it, which really gave her the platform to be a plus size designer. Three years later, perseverance and a belief in her designs finally paid off. Inspired by her incredible passion, talent, and dedication, the audience voted her Top Designer of FWSD 2014, proving that while she may not have always seen herself as a designer, she was born to design! Through Fashion Week San Diego, Sharlene has given a face and a voice to plus size fashion, proving to all of her detractors that there is an important need in the market for her designs. And, what’s more, is that there is a thriving fashion scene right here in San Diego.

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“I want to change people’s perception of what plus size clothing and women look like. I want to push the envelope.”

-SHARLENE BORROMEO

Q:

When did you first know that you wanted to be a designer?

Sharlene Borromeo: I never really considered being a designer when I was younger. Even after participating in Fashion Week San Diego for two years, I still wasn’t convinced that I was meant to be a designer. In many ways, my supporters believed in me and saw my talent before I was able to accept it. But winning FWSD 2014 Top Designer has truly built my confidence, and I’ve found my voice as a plus size designer.

Q: How did you get your start in the fashion industry?

SB: It was through my business internship with world-renowned designer and fashion icon, Zandra Rhodes that I discovered my creative side and was encouraged to pursue fashion design as a career. With Rhodes’ mentorship and encouragement, I went to school for fashion design and debuted my brand A’doreus in 2012 during Fashion Week San Diego—that was my start as an independent designer.

Q: That’s actually a great segue into the next question. As someone who has attended design school, and also credits an internship with shaping her career, what do you think is more important when it comes to fashion: school or experience?

SB: Getting two degrees, in Fashion Business and Technology, as well as Fashion Design and Technology, was certainly helpful. As an independent designer, I’m able to see the industry from two different perspectives. I needed to go to school to learn the basics. However, the experience I’ve gained from my internship with Rhodes and Fashion Week San Diego has been instrumental to my personal growth and longevity as a designer. It’s one thing to read and learn about industry principles or how to create a collection, but actually doing it is a whole different thing.

Q: Do you have any advice for aspiring designers?

SB: The most important piece of advice I have for aspiring designers is to know and not compromise your worth. You will be flooded with “opportunities” to showcase, freelance and style clients. You have to start somewhere and work for free to build your portfolio and gain exposure. However, it’s ok to say “NO.” Time is money, and when your time is not valued, it’s ok to decline.

way for me to market myself. And now that I’ve won Top Designer, it’s even better! I continue to showcase at FWSD because I want to change people’s perception of who the plus size woman is, and what plus size fashion could look like.

Q: Are there any particular challenges that plus size designers have to face?

SB: I can’t speak for other plus size designers, but personally, I do face several challenges with the design process. Each full-figured body is different from the next; you can have Q: What prompted you to start your own line, A’doreus? two size 14 women, but their curves are in different places, thus the garment will have SB: Fundamentally, I wanted to understand and “fix” the stigma that plus size a completely different fit on each body. Therefore, designing for a woman with curves women face because of the social pressures of the fashion industry. So I launched takes more time and effort. Another problem I face is that many people A’doreus as a clothing line that focused on the fuller figured woman. I don’t want to pay what my garments are worth. I design, make the patterns, was determined to be able to contribute to the clothing options available “My designs source the fabric, cut and sew each garment with my own two hands. My to plus size consumers. I want to change people’s perception of what are meant to garments do cost significantly more than what they may be used to paying plus size clothing and women look like. I want to push the envelope. make a plus at H&M or Forever 21.

Q: Where does the name A’doreus come from? size woman Q: Knowing that A’doreus first launched at Fashion Week San Diego SB: It’s a little personal, and a lengthy story, but I will say this… feel equally in 2012, how integral has FWSD been to your brand? it involved a guy that I was dating who broke my heart, but was SB: Fashion Week San Diego has been a great platform for me as an feminine, sexy, instrumental in me discovering my self-worth. A’doreus is not a tribute emerging designer. It’s given me the opportunity to execute the things I and refined. to him, but it is a constant reminder of where I have been and how far I have come.

It is important learned in college. Beyond the design process, it’s also helped prepare me for the business components: marketing, social media, networking, to me that the photo shoots, press interviews, etc.

Q: How would you describe the brand’s style?

SB: I utilize classic silhouettes, simple style lines, and focus on the garments I details of the garment. My designs are meant to make a plus size create are both Q: Why and how did you first get involved with Fashion Week San Diego? woman feel equally feminine, sexy, and refined. It is important to me wearable and SB: I learned about FWSD through a Facebook post that circulated that the garments I create are both wearable and effortless; I want to in January of 2012. I then attended an informational meeting where effortless.” create pieces that stand the test of time in any woman’s wardrobe. we met the founder, Allison Andrews. When Andrews said that she Q: Do you follow the trends? was willing to have a plus size designer showcase, I was all in. I didn’t want to SB: I don’t follow trends. I really don’t even have a favorite designer. I’m not a have to leave San Diego and move to Los Angeles to pursue a career in fashion. brand snob, and I rarely flip through fashion magazines. I really do create from It’s important to me that I contribute to cultivating a fashion community in my the heart and for the body I plan to clothe. hometown. And with 70 percent of all American women wearing a size 14 or larger, I know that my target market is in every city.

Q: A’doreus has been the only plus size line to showcase at San Diego Fashion Week San Diego. What’s that been like?

Q: Can you describe your experience with FWSD? SB: Being the only plus size designer at FWSD three years in a row has been a great SB: My experience with FWSD has brought out a multitude of emotions, and 116 |

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“It is definitely an honor to have been voted FWSD14 Top Designer, and I’m enjoying my moment of glory— breaking so many barriers, personally and within the plus size/fashion industry.”

-SHARLENE BORROMEO

I think that just comes with the territory of being a plus size designer in a mainstream fashion show. I have definitely made some of the most profound connections. But as a plus size designer, I’ve also been overlooked during casting calls, or by bloggers and photographers, because my line doesn’t coincide with their specific clientele or interest. It’s definitely given me a taste of how the fashion industry works. If anything, it keeps me motivated and has taught me to be more proactive about certain aspects of the industry.

Q: Has winning affected your personal life in any way?

SB: I have always danced to the beat of my own drum and never needed my parents’ approval. However, it is gratifying to be able to show my traditional Filipino parents, who are skeptical of my career, choice that my hard work is finally paying off.

Q: How has winning Fashion Week San Diego affected the way that you think about your brand?

SB: Winning FWSD has solidified the A’doreus vision: to live a lifestyle of “a’doring” and embracing diversity and size acceptance through the many facets of fashion. Now I have a really concrete foundation for my brand, and I know who I am as a designer. It’s a rewarding feeling.

Q: What does the future hold for A’doreus?

SB: I’m taking it one day at a time. I do know that I will be returning to FWSD 2015 for a fourth year. In the meantime, I am looking into e-commerce, and hope to be taking pre-orders in the spring, so stay tuned!

A Designer CAN DREAM:

If Sharlene could design for anyone in the world, it would be for Oprah, as she always carries herself with poise, grace and femininity at any weight.

What it

MEANS TO WIN:

An absolute honor, winning FWSD14 Top Designer for Sharlene has cemented the A’doreous vision, which is “to live a lifestyle of ‘a’doring’ and embracing diversity and size acceptance through the many facets of fashion.”

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Whisk Me Away Sipping in Sky High Style P RESEN TED B Y

Glenfiddich "The Original" is a recreation of the straight malt we introduced in 1963, effectively starting the entire single malt category.

PHOTOGRAPHED BY: TASO PAPADAKIS STYLED BY: SHAHNAZ ZARIF HAIR & MAKEUP BY: BRIE LEACH FOR MAKE UP FOR EVER MODELS: SCARLETT BENCHLEY, TAMMY SOGLANICH & KENDALL RAIN OF WILHELMINA MODELS, www.wilhelmina.com LOCATION: SHEATS GOLDSTEIN RESIDENCE

ALL CLOTHING PROVIDED BY: Butch Wax Vintage www.butchwaxvintage.com

RING PROVIDED BY: IMK Collective www.imkcollective.com

ALL SHOES & ACCESSORIES PROVIDED BY: Buffalo Exchange www.buffaloexchange.com

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EARRINGS PROVIDED BY: IMK Collective www.imkcollective.com

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PURPLE RING & EARRINGS PROVIDED BY: IMK Collective www.imkcollective.com

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RINGS PROVIDED BY: IMK Collective www.imkcollective.com

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RINGS PROVIDED BY: IMK Collective www.imkcollective.com

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EARRINGS PROVIDED BY: IMK Collective www.imkcollective.com

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ESTANCIA LA JOLLA HOTEL & SPA 9700 N Torrey Pines Rd La Jolla, CA 92037 855.318.7602 www.estancialajolla.com APPAREL PROVIDED BY: Azzurra Capri Boutique 1840 Columbia St San Diego, CA 92101 619.230.5116 www.azzurracapri.com JEWELRY PROVIDED BY: LFR Designs at Azzurra Capri Boutique

!

THAT’S WHAT SHE SAID An Irreverent Retail Column

TUNE IN to

Tune Up Step Into Spring With Our Guide to Living Well in San Diego

WRITTEN AND STYLED BY: BRITT AND GRETCHEN HACKMANN OF Nubry.com PHOTOGRAPHED BY: VALERIE KON HAIR BY: CONNIE NOVELLO

The winter season is coming to a close, and with New Year’s resolutions made mere months ago, perhaps you’ve slipped on your goals and need to hit the reset button. We want to make sure that you continue to stay healthy, happy, and well all year long. Read on to see our favorite workouts for weight loss, antiaging, and well-being, healthy booze tips and recipes, and where to shop for your fruits and vegetables as well as healthy restaurants to nosh at.

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Health HIGH

Where to Find Your New Favorite Workout Spot

Food for Thought: Eating a healthy diet that’s loaded with vegetables and fruits is not just about losing weight, although it will definitely contribute to that! It is about maintaining a lifestyle that makes you energetic, balanced, nourished, vibrant, confident, and ready to take on the challenges of daily life. The combination of healthy eating, exercise, and a balanced life will help you achieve a confident selfimage, weight loss, happiness and fulfillment.

Where to Shop: FARMERS MARKETS: Make buying fresh vegetables and fruits fun by going to the market in Little Italy on Saturdays or in La Jolla on Sundays. If you fill your tote with vegetables and flowers, there will be no room for naughty pastries!

WHOLE FOODS: Buying produce can be really fun, even in the grocery store. Buy some vegetables that you normally do not buy. Don’t just get carrots, broccoli, romaine, apples and peaches! Choose vegetables like rainbow chard, parsnips, Japanese artichokes and beets (which are loaded with nutrients that your body needs). Be careful, you may fall deeply in love!

JOIN A CSA: Community Supported Agriculture (CSA) is an ideal way to buy local, seasonal food directly from a farmer.

These programs also help to introduce you to new vegetables and new ways of cooking.

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ORANGE THEORY FITNESS www.orangetheoryfitness.com

Come here for a 60-minute workout that focuses on increasing your heart rate so that you have a postexercise after-burn, increasing your metabolic rate for 24 hours! The workout consists of cardio machines, rowing, weights, and TRX. Results are measured through your individual heart rate monitor.

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PILATES PLUS LA JOLLA www.pilatespluslajolla.com

This studio offers the world renowned Lagree Fitness workout and is ideal for both men and women looking to strengthen their core and achieve a more sleek and defined physique.

4

SPARKCYCLE www.sparkcycle.com

SparkCycle offers 45-minute rides that are all choreographed to the beat of the music, making it a much different experience than traditional spin classes. You’ll receive a full body workout because they incorporate the core, obliques and free weights.

5

THE SPORTING CLUB www.thesportingclub.com

This is a beautiful gym with a wide variety of cardio machines on level two, and all weights and strength training on level one. This club offers personal training, a café and a spa!

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FIT ATHLETIC CLUB www.fitathletic.com

Fit Athletic Club is a state of the art fitness facility located in Downtown by Petco Park and also in Solana Beach. This club offers a multilevel gym, steam room, sauna, healthy café and a people-watching scene.

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FITN www.fitn.com

This is NOT a workout studio or gym, but an unbelievable fitness program that gives unlimited access to gyms, fitness classes, and studios in San Diego for only one monthly membership fee. With Fitn, you can workout at any gym or studio whenever you want…all in one membership! High intensity training, spin, yoga, Pilates, gyms and so much more.

Fashion Do: Fun workout attire makes for great motivation and we adore this store...

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LA JOLLA WELLNESS STUDIO www.lajollawellnessstudio.com

The La Jolla Wellness Studio, located in the heart of the village, is a unique studio that helps you achieve weight loss, anti-aging benefits, skin tightening, and improved immune system in their patented 30-minute workout called the MyoMetrix Method. Additionally, they offer iLipo, a non-invasive fat melting system that causes you to lose fat instantly during a 20-minute session.

FITWALL www.fitwall.com

This is a 40-minute workout on a wall that promotes activation of muscles, balance of the body, increased caloric burn and decompression of the spine in a group class setting. All results are measured through an individual heart rate monitor.

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LULULEMON LA JOLLA www.lululemon.com

Lululemon always has the best workout clothes, whether you are headed to yoga or a spin class...or even an evening walk on the beach! The ladies at Lululemon La Jolla are extremely helpful in helping with your fit and customizing your workout gear depending on your daily activities.

What to Expect During the 30-Minute Workout: Step 1: (10 minutes) Whole Body Sound Vibration Therapy: The sound vibration prepares your body for an intense workout. The sound vibration reduces cortisol or stress hormones and lactic acid (which makes your muscles sore) and stimulates your large and small muscles for a workout.

Step 2: (4 minutes) High intensity workout: isolates and activates your muscles Step 3: (15 minutes) Horizontal Sound Vibration: After a workout, the body increases cortisol, and lactic acid. By laying down on their sound vibration bed, your entire body once again eliminates lactic acid and cortisol.

Your muscles will continue to work for 4-6 hours for additional calorie burn.

Note: It is recommended to do the 30-minute workout three times per week. Each month your personal trainer measures 20 unique data points including a full body analysis, weight, lean muscle mass, body fat, BMI hydration analysis, PBF (percentage body fat) and the breakdown of such for each limb of your body. This is reevaluated monthly to measure your real results.

What is iLipo?

iLipo is an intelligent, non-surgical, and totally noninvasive treatment that gets rid of cellulite and fat.

Each session of iLipo takes only 20 minutes and targets a problem area such as the stomach fat, excess thigh fat, calf area, or upper arm fat. Each session, you will lose one to three centimeters! All the celebs are doing iLipo right now because you can literally walk in, melt fat, and have no pain or downtime at all!

What to Expect During iLipo:

Low intensity lasers are released through the treatment pads triggering a chemical signal in the fat cells to break down the stored triglycerides into free fatty acids and glycerol, which then pass through the cell membrane.

The lymphatic system releases the fat from the body immediately afterward—even more so if you exercise for 20-30 minutes. Fortunately, The La Jolla Wellness Studio works with you on a one-to-one basis and makes sure that you burn 350 calories immediately following your iLipo treatment. With normal exercise, the body will use its store of carbohydrates and sugar as its first source of energy. It can take a lot of time and effort before it begins to burn fat as a source of energy.

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LA JOLLA WELLNESS STUDIO 7580 Fay Ave, Ste 103 La Jolla, CA 92037 858.444.0340 www.lajollawellnessstudio.com

“All the celebs are doing iLipo right now, because you can literally walk in, melt fat, and have no pain or downtime at all!”

— Britt Hackmann

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BUDDHI YOGA www.buddhiyogalj.com

Your Buddhi has a unique approach to yoga by encouraging daily yoga practice in a contemporary way. Head to their website and become a member for unlimited access to full-length video classes to do on your own at the beach, your house, or with your friends. Want a more interactive experience? Check out their studio in La Jolla!

Benefits of Yoga • • • •

Builds strength Increases range of motion Increases relaxation Lengthens and tones the muscles • Aids in learning to stay calm in challenging situations • Increases confidence

We Recommend Vinyasa:

Vinyasa means “breathsynchronized movement,” and Vinyasa yoga is a series of poses that will move you through the power of inhaling and exhaling.

Tip:

Eat two hours before practicing yoga. The best results are achieved on an empty stomach.

BUDDHI YOGA 7843 Girard Ave, Ste F La Jolla, CA 92037 858.886.7580 www.buddhiyogalj.com APPAREL PROVIDED BY: Lululemon La Jolla 7835 Girard Ave La Jolla, CA 92037 858.459.4407 wwww.lululemon.com/lajolla/lajolla

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The ladies at Lululemon La Jolla are extremely helpful in helping with your fit and customizing your workout gear depending on your daily activities.

ESTANCIA LA JOLLA HOTEL & SPA 9700 N Torrey Pines Rd La Jolla, CA 92037 855.318.7602 www.estancialajolla.com APPAREL PROVIDED BY: Nicole Miller at The Forum 1923 Calle Barcelona, Ste 141 Carlsbad, CA 92009 760.632.7000 www.nicolemillersd.com JEWELRY PROVIDED BY: LFR Designs at Azzurra Capri Boutique 1840 Columbia St San Diego, CA 92101 619.230.5116 www.azzurracapri.com

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Where to EAT: PHOTO BY: Anh Nguyen

Grab a Snack:

4

Wake Up and Smell the Healthy Breakfast:

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CODY’S LA JOLLA www.codyslj.com

Order the Healthy Breakfast Salad: Spinach, market greens, Sonoma chevre, mushrooms, asparagus, zucchini, tomatoes, tossed in a lemon basil vinaigrette with two poached eggs

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Order the Lo-Carb Breakfast: Two eggs any style and your choice of a charbroiled 1/2-lb. hamburger or chicken breast with cottage cheese and tomato slices

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CHRONIC SMOOTHIES BLAZIN GRILL www.theblazingrill.com

Order the Swiec’s Delight: Small 16-oz. smoothie with blueberries, dates, banana, pineapple, soy milk BEAMING www.livebeaming.com

Order the Lisa’s Daily Lean + Green: Freshly sprouted almond milk, coconut water, avocado, spinach, beaming protein, superfood greens, hemp seeds, nutmeg, cinnamon, Himalayan pink salt

COFFEE CUP CAFE www.isabelscantina.com

Order the Original Power Breakfast: Four scrambled egg whites, steamed brown rice, broccoli, zucchini, and salsa fresca

PHOTO BY: Matt Doheny

Dine Out for Dinner

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JUICE CRAFTERS www.juicecrafters.com

Order the Divine Start smoothie: Kale, spinach, celery, coconut water, coconut meat, apple, chia seeds, flax seeds, dates, agave and spirulina Tip: You have to get a shot on the side, which comes with a cocktail umbrella and a strawberry to chase!

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BRIAN’S 24 www.brians24.com

PHOTO BY: Anh Nguyen

JAKE’S DEL MAR www.jakesdelmar.com

Order the Grilled Chicken & Arugula Salad: Grilled vegetables, farro, cucumber, tomato, Kalamata olives, feta cheese, basil lemon vinaigrette

Break for Lunch

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PUESTO www.eatpuesto.com

Order the Zucchini & Cactus Veggie Taco: Calabasitas (zucchini, corn, tomato), cactus, avocado, tomatillo verde Order the Mexican Street Bowl: Fresh mango, pineapple, melon, cucumber, jicama, chili, sea salt, lime juice

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CAFE SECRET www.cafesecret.com

Order the Quinoa Mediterranean Salad: Local fresh spinach, wild arugula, tomato, avocado, hearts of palm, choclo, queso fresco and lime vinaigrette Order the Fish Plate: Pan-seared fresh fish filet, quinoa, tomato, wild arugula and spinach salad

Order the Mixed Seafood Pot: Maine lobster, scallop, shrimp, fresh fish, saffron tomato broth, sea beans RIMEL’S ROTISSERIE www.rimelsrestaurants.com

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Order the Wok Seared Bowl: A fresh vegetable medley of cabbage, carrots, broccoli, zucchini, and red and green bell peppers wok’d with a dash of soy, a dash of teriyaki, house-made chicken stock, finished with sesame seeds and served over jasmine or brown rice

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URBAN PLATES www.urbanplates.com

Order the Grilled Wild Ono Nicoise: Lettuce blend, green beans, organic egg, organic tomatoes, potatoes, capers, marinated olives, mustard - champagne vinaigrette

Make it a SPA DAY: Reasons To Go: 1.

Stress relief

2.

Soothe sore joints and muscles

3.

Detox and purification

4.

Relaxation

5.

Face and body care

6.

Beautification

1

THE SPA AT THE GRAND DEL MAR www.thegranddelmar.com

Relax, rejuvenate and re-energize with The Grand Masterpiece, a 60-minute anti-aging facial.

• UN“LOCK” YOUR STYLE AT HAIM SALON: Discover the secret to luscious locks. Book any hair service with one of Haim Salon’s talented professionals and receive a complimentary deep conditioning treatment.

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SPA L’AUBERGE www.laubergedelmar.com

• THERAPEUTIC MASSAGE: A massage focused on targeting specific areas of muscle tension by releasing tightness and reducing pain with a mix of Swedish and sports massage techniques.

• SEA STONE MASSAGE: Using traditional massage techniques with the therapeutic heat of warmed stones, this massage will help to loosen your muscles for the ultimate relaxation.

• OCEAN BODY INDULGENCE: Enjoy a true seaside retreat that gives you all the benefits of the ocean without having to set foot in the

salty waters. Start with a full body exfoliation that will soothe and smooth the skin using nourishing ocean minerals. A detoxifying marine based body wrap will follow to draw out impurities and toxins. You will finish with a hydrating full body massage.

Healthy Boozing Tips: • Avoid mixers like juice, ginger ale, and even fresh juices that go into craft cocktails because of their high sugar content.

• Hard liquor, like vodka or tequila, is the best alcohol choice for your waistline, because there is no sugar or carbs.

• Red wine has antioxidants, such as flavonoids or a substance called resveratrol, which have heart-healthy benefits. It’s okay to enjoy a glass with dinner!

• Stick to one drink! Alcohol makes you hungry and lowers your inhibitions, so you may eat much more than you planned to when you’re drinking as well as eat foods you would never eat…hello French fries and street meat!

• When choosing beer, opt for light beer, as it has half the calories of a dark beer.

• Drink a glass of water between each alcoholic drink to stay hydrated and reduce the chance of a huge hangover the next morning.

Replacing lost fluids with water combats dehydration, which is the primary culprit of a hangover!

Must-Know Booze Nutrition Facts: One shot of vodka = 97 calories 5 ounces of wine = 125 calories + 5 carbs Beer = 130 calories + 24 carbs

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THE SPA AT ESTANCIA LA JOLLA www.estancialajolla.com

• TWO BUNGALOWS: The Couples Bungalow is a newly constructed enclosed bungalow-style treatment room, which also features a private deck, outdoor fireplace, and soaking tub for two.

The Nail Bungalow offers an indoor treatment space and a patio to enjoy nail services in an open-air environment.

• CO-ED INDOOR RELAXATION LOUNGE: Offers plush lounge chairs and pillows • CO-ED OUTDOOR RELAXATION AREA: Includes a grand fireplace, lounge, and meditation garden complete with lush landscaping and overstuffed pillows to relax upon

Light beer = 64-110 calories + 6 carbs

Healthy Booze Recipes: COCKTAIL: vodka, soda water & lime juice MARGARITA: tequila, lime juice, agave (no simple sugar) WINE SPRITZER: sparkling water and white wine

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go

PHOTO PROVIDED BY: Brandon Kidd

/do

March 2015

144 DO EXPERT Sitting Down With WorldRenowned Surfer, Environmental Activist and San Diego Local, Rob Machado, for Your Daily Dose of Inspiration

148 FIRST TIMER’S GUIDE A Behind the Scenes Look of a Brave Man’s Jump Into Shark-Filled Waters

152 DO FEATURE Meet the Beauties With the Brawn That Are the Aqualillies

158 GO EXPERT Hakkasan Group Ventures to Downtown San Diego for Their Next Nocturnal Concept

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DO FEATURE Taking the Plunge

www.aqualillies.com

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Sea-sing THE DAY

Legendary Surfer ROB MACHADO Talks Biggest Wins, Best Waves and a Better Earth

WRITTEN BY: ALEXA ERICKSON PHOTOS PROVIDED BY: BB GUN PRESS & MICHAEL WILLIAMS

THE EXPERT ROB MACHADO Professional Surfer

Favorite Local Surf Break: Swami’s Reef

In the modern day world of professional surfing, with its cutthroat mentality fueled by an increase in hype, prize money and competition, it can be easy to lose track of the laid back vibe that often encompasses the sport. Enter legendary surfer Rob Machado. Like a throwback to the ’70s with his chillvibe mentality, a sea of golden-streaked locks and a constant smile teetering on the edge of laughter, he is more like a buddha than a bro. He is humble at heart—speaking slowly, softly and soulfully about his passion and love for surfing.

Having won many of the sport’s most reputable competitions, with 12 World Championship Tour victories under his belt, Machado is undoubtedly one of the world’s greatest surfers. He was inducted into the Surfer’s Hall of Fame in 2000, re-inducted in 2006, was awarded SIMA Waterman of the Year in 2009, and received a star on the Surfing Walk of Fame in 2011. With a resume like that, one may assume a level of intimidation when conversing with Machado, however, he speaks with a candor that oozes ease. He doesn’t seem to be worried about where he was or where he is going, but rather focused on his in-the-moment goals.

And despite his calmness, he seems to be in constant motion.

From dropping into the world’s best waves to his other passions including music, photography, video, surfboard shaping and his philanthropic endeavors like The Rob Machado Foundation, which seeks to raise environmental awareness to local elementary schools in hopes of creating a better earth, Machado is a motivated man.

I had the privilege of sitting down with this world-renowned surfer to learn about his rise to the top, his favorite surf breaks and what inspires him daily.

www.robmachadofoundation.org | www.robmachado.com

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You were born in Australia but grew up in San Diego County.

Whereabouts exactly?

Rob Machado: I grew up in North San Diego in a little town called Cardiff by-the-Sea, and that’s where I still live today!

when you’re young, you don’t really think about it, you just become infatuated. I remember just becoming completely infatuated with surfing and the feeling it gave me, and I wasn’t concerned with how I was progressing or anything. It was like you just didn’t care. You were like, “I don’t care what I’m doing. I’m going surfing again! And I’m going to stay in the water all day!” I do remember little moments Q: When did you move from Australia to Cardiff? of being like, “Woah, I just did a cutback. I just turned! I turned my board, and RM: I think I was about 4 years old. I was just a little guy; I don’t really remember. it actually worked!” Little moments like that were like breakthrough moments. It Q: Tell us about your interest in surfing. Did you come from a family was a very gradual thing.

“I think if you ask of surfers, or was it something you picked up being in that culture in Q: Being in a surf culture like that of San Diego, was there a lot of Cardiff-by-the-Sea? anyone, they’ll competition amongst your friends to be the best, or was it all fun RM: No, it was handed down through my dad. My whole family surfed, agree that there’s an and games? except my mom. We were a surfing family; we had beach days and element of fear in all RM: It was healthy competition. I had a good group of friends that surf days. My dad definitely passed it along to me. He started surfing surfers—from guys would all love to surf. We rolled in like a little rat pack. We definitely in the ’50s. I think it probably wasn’t my choice; it was just one of like Shane Dorian pushed each other. We all surfed in contests, but it was just fun; we those things. I have experienced the same thing with my kids; I see who ride 80-foot still enjoyed just going. I think the contests were just a way to get a myself just taking them to the beach, because that’s where I want to trophy you could put in your room. What was more important was the waves all over the go. Eventually, they just end up in the water, and next thing you know, everyday kind of gathering and going surfing together and just riding world, to that 8-yearthey’re surfing, so I think that was the environment he wanted to be in, waves…having a kind of comradery. old kid at the local so that just rubbed off on me. surf spot—it’s all Q: What was your first contest?

Q: What was your first surfing experience like?

RM: It was a YMCA contest at Oceanside Harbor. I think I was 11, and relative, really.”

RM: It’s funny because my parents used to tell me we would go down I got second! to the beach when I was really little—like 3 or 4 years old—that I was —ROB Q: At what point did you go from an avid surfer to a professional? scared to death of the water. I wouldn’t even walk on the beach! I’m glad MACHADO RM: It’s such a gray area nowadays, but I did my first pro contest when I don’t remember that. I think I really started to get into the ocean when I was 14. I was still an amateur. Then I did a few more, and I actually I was about 7 or 8. My friends and I would hang out at the beach and turned professional when I was 18, after I graduated from high school. That was body surf, ride boogie boards…just be down there. Summers were spent down at when I started. I signed a contract and was getting paid, and became a legitimate the beach, and then surfing kind of kicked in around 9 or 10. professional surfer.

Q: Did surfing come naturally to you, or was it something you had to work at to Q: How would you describe your surfing style in just a few words? find you had a knack for the sport?

RM: Surfing is one of those things…it’s not an easy sport. It’s not something you RM: A few words? I have a hard time talking about myself…my vocabulary isn’t big enough for that! I can’t find a word I want to use. Relaxed? (laughs). just go out and do and get good at really quickly. I mean, obviously learning 146 |

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“I TRY TO GET INSPIRED EVERY DAY— from the little 8-year-old kid down at my local surf spot that’s out there just surfing his brains out, just trying to learn something new every day, to the 45-year-old guy that just got off work who’s just going surfing to rinse off the day. They’re devoting time and energy to something they love.”

Q: Would you agree that you are a “soul surfer”?

RM: Yeah! I like to think of myself as a soul surfer. I’m going to surf the rest of my life, regardless of whether or not I get paid to do it. It’s what I love to do.

Q: What was your first win of your professional career?

What did that feel like?

RM: My first win, I was actually not a professional, I was still in high school. I think I was 17, and I won a contest at Sebastian Inlet in Florida. It was a Bud Pro Tour event. I think it was 1990. It was incredible. Before that, I’d finished fourth in an event…I’d finished second in an event…so to finally win a pro contest, it felt really cool.

Q: What’s been your proudest win?

RM: My proudest win probably would be the Pipeline Masters event in 2000.

Q: What professional surfer would you say has been your biggest competition?

RM: I’d have to say Kelly Slater.

Q: You are a surf legend, but who is your personal surf legend—someone who has inspired you the most?

RM: I think Gerry Lopez has inspired me the most. I think his approach to not only wave riding, but his approach to competition—his approach to life in general—it kind of suits me, and I feel like I have very similar qualities and a similar thought process. I try to get inspired every day—from the little 8-year-old kid down at my local surf spot that’s out there just surfing his brains out, just trying to learn something new every day, to the 45-year-old guy that just got off work who’s just going surfing to rinse off the day. They’re devoting time and energy to something they love. Surfing is a very unique activity, and there’s inspiration everywhere you look. I surfed the other day with my friend who’s paralyzed from the waist down and for him to go surfing is a big ordeal. For him to get down to the beach in his wheelchair, he needs someone to help him carry his board, and once he gets out there, he’s just as stoked as anybody.

Q: What era of surfing has inspired you the most?

RM: The ’70’s are pretty inspirational for me. I think surfboards were changing so radically at that time, and I think more importantly than anything, style was everything. That kind of got lost just recently.

Q: Has surfing evolved in a positively progressive manner?

RM: I think it’s going in a positive direction. It seems like the prize money is growing; the progression of the sport is being pushed.

I mean, that’s how it seems, anyway. I’m not really in that circle anymore. I’m not closely involved in it, but from the outside it looks like it’s doing great.

Q: As a seasoned surfer, I’m sure you’ve had some “Woah, that was a close one!” moments. Tell us about a time you were “scared for your life,” per say.

RM: Surfing in Hawaii, it feels like that a lot. Multiple times I’ve been scared. It’s more about how you manage that fear and how you filter it through your body, rather than letting it take control of you; and that was something I had to learn, because as soon as fear turns into panic, then it’s a downward spiral…immediately. You have to try and maintain and understand your fear and deal with it. You have to confront it, and survive. It took me years to figure that out. I think if you ask anyone, they’ll agree that there’s an element of fear

in all surfers—from guys like Shane Dorian who ride 80-foot waves all over the world, to that 8-year-old kid at the local surf spot—it’s all relative, really. Shane has just become accustomed to dealing with fear in realms that very few have. Some people have that, and some people don’t. I’m somewhere in the middle, probably. I’m definitely not out there with Shane trying to hunt down 80-foot waves, but I’ve been in some situations, probably with Shane actually, where I’ve feared for my life.

Q: Favorite place to surf in SoCal? RM: Probably Swami’s. It’s where I learned how to surf. My parents lived a quarter mile up the road, so that was like the go-to spot. I spent a lot of time in the water there, from when I discovered surfing until I got my license, and I could go surf somewhere else. I still go back and surf there. I love it.

Q: Favorite place to surf in the world?

RM: Probably Indonesia. There’re so many waves in Indonesia that are incredibly good, and I was fortunate enough to live there for a good chunk of time and experience the waves there. I caught some of the best waves of my life. There’re so many islands, and there’re so many different opportunities and lots of swell. The conditions there are amazing. It kind of sets it up to be a cool place.

Q: Is there anywhere in the world that you haven’t been that you are dying to go to? A break you must surf before you die?

RM: Namibia. It’s on the West Coast of Africa, and it’s maybe one of the best waves in the world, from what I see. So I’d like to go there someday.

Q: Tell us about the Rob Machado Foundation.

RM: You can go to our website, www.robmachadofoundation.org, and you can learn a lot there. Our goal is to provide environmental education for kids through different projects, being recycling programs and grow-your-own-food programs. Just in the past year, we’ve been putting water refill stations into schools—that one we’re really pushing hard for this year.

Q: Tell us about the Switchfoot Bro-Am. RM: Yeah! I actually grew up on the same street as Jon and Tim Foreman from Switchfoot, so we’ve known each other since we were little kids. I’m a little older than those guys, but it’s been cool to watch them become a band and turn into full rock stars. And it’s really cool how they come back to their hometown and put on that event—the Bro-Am—every year. Just a couple years ago we kind of joined forces. I added a junior part of the event where we have an event for kids under 16, and Jon and Tim do the adult part of the event. It always turns into a full concert on the beach. It’s just a really cool community event to give back to the local community.

A BETTER EARTH: A passionate environmentalist, Machado established The Rob Machado Foundation in 2004, a non-profit foundation whose mission is to provide funding and initiate educational programs for children to become aware of how they can contribute to a better earth. In 2009, Machado was honored the One Degree Less Award from Planet Green + the Water Council of Brazil Project.

Q: Any other passion projects coming up that you would like to let LOCALE readers know about?

RM: I’m continuing work with the foundation. I’m looking forward to installing a lot of water fountains this year hopefully into schools.

That’s one of the things that bugs me the most—kids going to school just trying to get educated and a lot of these schools are selling kids bottled water and single-use plastic water bottles. It seems kind of crazy. I’m trying to reduce the amount of single-use plastic in schools, and get some cool refill stations, and continue growing all the programs, really.

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ISLANDER CHARTERS 2838 Garrison St San Diego, CA 92106 619.224.4388 www.islander-charters.com

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TIMER’S GUIDE

Fight A FIRST TIMER’S GUIDE TO CAGE DIVING WITH GREAT WHITE SHARKS

WRITTEN BY: MICHELLE SLIEFF PHOTOS PROVIDED BY: MANOLO MENDIETA

W

hen I think about diving with sharks,

I think of the term “shark sugar” by Rob Dyrdek, “Shark Week” on Discovery and the movie “Jaws.” I think about how our bodies can even produce enough adrenaline to sustain oneself in that type of experience. It’s not like skydiving, where you jump out of the plane and then you’re done. This experience is like a time release capsule of adrenaline. During your trip, you go on multiples dives for days.

Divers describe it as an hour in, hour out, experience. When you decide that jumping out of planes just isn’t cutting it anymore, shark diving might be your next best bet. Lucky for us, we have the opportunity available right here in the beautiful San Diego Harbor.

My brother was flying in from Kansas to go on the adventure of a lifetime (cage diving) and the journalist in me had to sit him down and find out what it takes to make the trip like this happen. He left me feeling pretty convinced that if you live by the ocean, you should pretty much be able to check this activity off of your bucket list.

“DON’T GET OUT OF THE CAGE…EVER!

Be aware at all times of your surroundings in the cage and let the other divers know when you see a shark no matter how far away or how well you can see it.” | MARCH 2015 | 149

“It’s always a different experience every time I go in the water whether it is in the Caribbean or an old lead mine in Missouri. Being that close to something that powerful and majestic was and is one of the most amazing experiences I’ve had the pleasure of doing since I started diving.”

Island Charters All-Inclusive Pricing: z $3,195

Included in Every Island Charters Trip: z Four-star meals, snacks and appetizers prepared by a professional chef z All beverages including beer and wine z Air conditioned stateroom accommodations z Mexican tourist visas z Guadalupe Island Biosphere permits z Wetsuits, masks, weights and all related shark cage diving gear

Why Island Charters? z They are the only full-service white shark diving company at Guadalupe Island and offer a personalized experience, leading each shark diving expedition themselves. z You can trust the crew!

They are federally licensed mariners by the United States Coast Guard with a combined experience of over 40 years at Guadalupe Island. z Safety guaranteed: Island Charters has a 100 percent undisputed white shark cage diving safety record! That means no accidents and no incidents. z You can trust the equipment! Island Charters owns the boat, the business, and the shark cages. They offer a fully licensed and annually inspected vessel certified and safeguarded by the United States Coast Guard. z They’re local! Straight out of San Diego, this company has decades of experience in Baja California’s waters, ensuring that you will be guided by the best.

Q: So you’ve gotten to that point in your life where you think jumping in a cage and going underwater to watch great white sharks is a good idea. Can you walk us through that?

Lance Slieff: I always had a horrible fear of the ocean prior to becoming a scuba diver. Once I went in the water for the first time, I was hooked. When I saw my first shark in 2011, I knew I would have to see one of the world’s most amazing apex predators in their natural environment—this involved jumping in a cage.

It’s always a different experience every time I go in the water whether it is in the Caribbean or an old lead mine in Missouri.

Being that close to something that powerful and majestic was and is one of the most amazing experiences I’ve had the pleasure of doing since I started diving.

Q: How does one prepare mentally for this activity?

LS: I would have to say the hardest part about preparing for this was the waiting for the date of our trip to finally arrive. My friends and I booked our trip six months prior to our actual departure. I am kind of a thrill seeker, so I didn’t prepare for it mentally.

Q: I heard that the cage lets off an electric current that attracts the shark to the cage. Did your captain tell you any horror stories on the way to the diving location?

LS: I don’t know what their policy is about backing out, but why in the world would you want to? There is a $500 deposit to reserve your reservation, and the remainder of the trip cost is due 30 days before departure. No horror stories. The charter I went with, Islander Charters out of San Diego, has an accident-free record for the 10-plus years they have been running charters.

Q: What kind of equipment do you need to make this happen?

LS: The only thing I brought from my already fully stocked dive kit was my personal mask. Divers are particular about their masks since they usually have to shop around a bit to find one that fits their face correctly. If you have a 7mm wetsuit with a hood, gloves, and boots, then by all means bring it. You would think that sitting in a cage for an hour at a time in the water that is 75 degrees doesn’t sound bad, but you’re just standing there, and it will get cold after a while. Bringing your wetsuit is not necessary though, they provide you with all that equipment on the boat as part of the trip cost, but your own mask is a must.

Q: What charter did you decide to take and why?

LS: The captain’s name was Jason. We went to Guadalupe Island with Islander Charters out of San Diego. We chose them because they had a great safety record, and that is pretty important when you’re deciding to go cage dive with great white sharks.

Q: How was the food and what did you eat?

LS: The food was amazing! Our cook on board, Bri, was such a sweetheart and her food was something to remember. Coming from a military background, I can’t possibly stress enough how important food is to your morale when you’re on a boat out at sea for an extended period. She served plated meals that were gorgeous. She would have some fresh fruit smoothies in the morning and something like fresh guacamole and chips in the afternoon. She went above and beyond with everything she served. There were a couple vegetarians on board as well, and she accommodated their needs. She prepared all types of foods, from pulled pork sandwiches to a Bahamian curry-style chicken.

I don’t think there is anything that Bri couldn’t cook and make it amazing. The boat can’t run without a crew, and we had a great crew, but when it comes to a cook, she was top notch!

Q: How was the crew? Did you feel like you were in good hands?

LS: The crew was amazing in every way. They worked like a welloiled machine. They all knew their role whether we were under way or on anchor. If there were divers in the water, then you knew they were all watching and caring for your utmost safety while still keeping it very fun. They all worked together to make sure that the sharks were there for you to view—after all, that’s why we wanted to go in the first place! When we weren’t diving, the crew all switched into hospitality mode and became great servers during our meals. They were clearing our plates, refilling drinks, and each took their turn helping in the kitchen doing dishes and assisting Bri. Q: How long was your trip?

LS: We were able to board the boat on a Friday at 8pm. We were greeted with a cocktail hour where we were able to mingle with the other divers and get to know one another. We got underway at 10pm and sailed to Ensenada, Mexico to clear customs. By the way, you will need a current passport to make this trip. We

All diving gear is provided, but if you like your own stuff, by all means, bring it—you want to be as comfortable as you can.

You do not have to be a certified diver to go in the cage with the sharks. The dive master on the boat provides a class to any first timers, and it only takes about 10 minutes.

Pack light! Shorts, shirts, a light coat or windbreaker and flip flops are all you really need to bring with you. There is limited room in your stateroom on the boat, so don’t overdo it.

Leave your leftovers at home and taste the talent of the chef onboard, providing three plated meals a day, as well as appetizers and a morning and afternoon snack.

An underwater camera is a must, be it a GoPro or just a digital camera for stills.

When you’re in the cage, make sure to be aware at all times of your surroundings. Keep others in-the-know of shark sites, regardless of its proximity to you.

When you hear the phrase, “Shark here, port side…shark!” stop what you’re doing and run to the port side.

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“We went to Guadalupe Island with Islander Charters out of San Diego. We chose them because they had a great safety record, and that is pretty important when you’re deciding to go cage dive with great white sharks.”

arrived at Guadalupe Island Sunday morning at 7am and were in the water by 8am doing our first dive.

Q: What was the most amazing thing that happened on your trip?

LS: Simply…my first view of a great white shark coming out of the distant blue. I’ll never forget it.

Q: How big were the sharks?

LS: They ranged from 13 feet to 17 feet in length. The larger of them, the 17-foot female, resembled a large van coming down the side of the boat.

Q: Can you talk about the shark database and what happens if you come across a shark that isn’t registered?

LS: We saw a 14-foot male shark on our second day of diving.

He hung around the boat all day and gave us a pretty good show. There is a database that is managed by a woman named Linda. She gives an external hard drive to our dive master Jimi at the beginning of the season. With the help from the divers, they look through their pictures and video at the end of each day and identify the sharks they see on their dives. After our second day of diving, we all gathered in the galley after dinner and started looking in the book that is put out each year with all of the documented sharks in the Pacific. We were looking for the two sharks we saw that day. The first one we found was named Paul Walker. The actor was a big advocate for the study and preservation of the species. The other shark we saw was not documented in the book! We put the best couple shots of the shark’s left and right sides in the storage drive and requested to name the shark Hasselhoff. One of my friends that went with me on this trip, according to the other divers, bared a striking resemblance to the actor David Hasselhoff. We will all, hopefully, hear something back soon, once the season is over at Guadalupe, and the drive is returned to Linda. Once she can confirm that it is indeed a new shark, she will document it and name it.

Q: If it was only up to you to name a shark, what would you name it and why?

LS: I would name it Islander, after an amazing experience I had on the boat with a top notch crew and captain. It would only seem fitting to name it after them.

Q: How many times in total did you get to dive on your trip?

LS: I did a total of about 14 hours in the cage. One hour at a time, and then an hour on the deck watching the show from topside before gearing back up and doing it all over again. The dive operations ran from 7am till 5pm day one and two, and on the third day we had to stop around 2:30pm to get underway and back to San Diego.

Q: What are some safety tips for diving with sharks?

LS: Don’t get out of the cage…EVER! Be aware at all times of your surroundings in the cage and let the other divers know when you see a shark no matter how far away or how well you can see it. If you should find yourself outside the cage in the water, drop your 40 pounds of weight strapped around your waist, so you don’t sink to the bottom like a stone. Then, of course, get the hell out of the water.

Q: You are an avid diver. Do you prefer cage diving or open waters? What are the differences between the two, aside from the obvious?

LS: They are too different to compare. Cage diving is a rush from start to finish, granted you have to have good visibility to get the whole experience. Scuba diving is different all in itself. It’s technical; you have to pay attention to so much more, like your air supply and depth. With cage diving, you get in and get out.

The cage doesn’t move, and you have an unlimited supply of air.

Being able to relax and float in the current or explore a coral reef when doing scuba is totally different.

z The boat is an 88-foot vessel that can sleep 32 passengers. z They only book it for 16 divers for comfort and ease of rotation in and out of the cages when diving. z Each stateroom can sleep from two to four people depending on the size. z Each room has AC and a small sink for hygiene purposes. z The boat has two heads (bathrooms) with showers in the back part of the lower O1 level. z The boat has a water maker on board, so water rationing is not an issue. The hot water in the showers is always plentiful, which is especially useful after a day spent diving in and out of the salt water.

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TAKING THE

www.aqualillies.com

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Plunge A Look Into the Glamorous Synchronized Swimming Entertainment Company of the Aqualillies

PHOTO BY: BRANDON KIDD

WRITTEN BY: MATILDA BRESS | PHOTOS PROVIDED BY: THE AQUALILLIES

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“Although it looks graceful and beautiful above the water, below is a flurry of kicking legs and sculling arms, which keeps us afloat!”

—Michelle Dawley

Michelle Dawley’s Headshot by: ALBERT SANCHEZ

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et’s play a guessing game. Who are you? You are the main event of an A-lister’s party. You are being flown out to the Bahamas by VIPs to perform, and you have your own makeup line. If you guessed the name of any celebrity musician or actor, you would be wrong. This life of luxury belongs to the Aqualillies. These classy and talented water beauties are all synchronized swimmers. Other than Esther Williams, synchronized swimmers aren’t usually acquainted with fame. However, the Aqualillies have combined the old art form of water dancing with this sport to create fun, sexy and sophisticated routines. Now performing in Miami, New York, Las Vegas, Canada and all over California, the Aqualillies have become an iconic group. They also visit clients in some very special destinations.

Skyrocketing into stardom, this group of beautiful women have found a niche for original entertainment and filled it. Their success stems directly from their work ethic, dedication, beauty and inventiveness. Typically, live bands or dancers provide entertainment for those throwing parties, but the Aqualillies offer something completely new. They perform in massive backyard pools, hotels and sporting arenas. Partygoers gather around to watch their routines, and leave at the end of the event talking about nothing but the Aqualillies. Once this group established their role as the ultimate entertainers, they branched out into different cities and moved up into the big leagues. It’s near impossible to list all the parties and events they have graced, but they have made a substantial impact in the entertainment world.

The Aqualillies have even partnered with Tarte, a major cosmetics company, to create a line of waterproof makeup which they use for every performance. Those who have searched for waterproof makeup know that “waterproof” is a loosely used term. However, the Aqualillies have driven this line to success by truly showing the product’s reliability. Currently, their line features an eye palette, eyeliner, lip gloss and mascara.

Their Tarte deal also solidified the Aqualillies position of fame. After all, what celebrity doesn’t have a perfume or clothing line?

However, life isn’t all fun and games for these talented water dancers. Synchronized swimming is hard work!

In fact, Olympic water polo players have said that they could never have the strength to synchronize swim.

Performing their routines, even on land, is hard enough, and in addition to those strenuous moves, they have to hold their breath for minutes on end. Additionally, they are supporting themselves solely by rotating their hands and legs. Part of the Aqualillies charm is their

aesthetics, but these gorgeous girls are not just eye candy, they are ferociously strong.

The Aqualillies have recognized the intense, yet entertaining work out that synchronized swimming has to offer, and they teach classes. You can work out with the water beauties at your own pool, or you can host them at your community pool. Many people know that water sports are a great way to exercise with little stress, but water polo is too menacing, and swimming is just staring at a black line for hours on end. Synchronized swimming is filled with music, dancing, company and laughter, as well as a killer workout. For anyone looking to switch up their gym routine, there are no better teachers than the Aqualillies themselves.

More than just pretty faces, the Aqualillies are enterprising women who have created a thriving business. In their short time in the entertainment world, they have managed to perform for the social elite, take free trips to the Caribbean, be the stars of a major makeup line, and receive some amazing press.

The Aqualillies have single-handedly revived the oldfashioned art of water dancing and combined it with the technical skills of synchronized swimming. Their performances are like nothing you have seen before, and are truly mesmerizing works of art.

INTERVIEW WITH

Michelle Dawley, Dance Choreographer/Dance Captain for the Aqualillies

Q: Tell me specifically, what do the Aqualillies do?

Michelle Dawley: Aqualillies is the world’s most glamorous synchronized swimming entertainment company, reinventing a classic art form for the new millennium. We provide exclusive, one of a kind water ballet entertainment for private events, corporate events, TV/film projects, music videos and photo shoots all over the world!

Superstar STATUS:

As soon as the Aqualillies formed their group, they started receiving some incredible press. Sporting their vintage bathing suits, the Aqualillies have graced the pages of Vogue, Marie Claire and The New York Times. They have also performed at various award shows and were even featured in a TED conference. Most individuals who grace the hallowed TED stage have produced internet startups, or cured a major disease, but the Aqualillies are superstars who have created a different type of something new and inventive.

Q: So are you textbook synchronized swimmers?

MD: Our performers are so much more than just synchronized swimmers. The Aqualillies have skills on land as well as in the water, and we are constantly pushing the boundaries of ‘textbook’ synchronized swimming through exciting and innovative water choreography fused with dancing.

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—Michelle Dawley

Q: What was the most exciting party you performed at?

MD: There are too many memorable and exciting performances to recount them all in writing, however, one that particularly stands out to us was a recent live show we performed at the NewNowNext Awards in Miami. The show was hosted by Darren Criss, and we debuted our amazing new male performers called the AquaWillies! Our performance opened the show as we performed live with Betty Who! It was an absolutely thrilling experience, and everyone loved the ’Willies as well as the ’Lillies!

Q: You have had some great success with the makeup brand Tarte.

Can you talk about that?

MD: We collaborated with Tarte Cosmetics to create our own line of waterproof makeup, Aqualillies for Tarte. The line did extremely well, selling out everywhere! It is still our go-to makeup choice when we are performing!

Q: How long does it take you to prepare a routine?

MD: Sometimes our clients request custom routines for their events. It takes us about 1-3 rehearsals to create custom choreography.

Q: Do you teach any classes?

MD: Of course we do! We teach a series of fitness classes that Vogue Magazine calls “the most refreshing and glamorous way to stay in shape.” To find out more information on locations and times, please visit our website at www. aqualillies.com/fitness.

Q: Where are most of the Aqualillies from?

MD: We have exceptionally talented performers from all over the globe.

On any given day, our shows are filled with performers who hail all the way from Colombia to Canada, as well as right here in the USA!

Q: Can you take LOCALE readers through a day on the job?

MD: The best part about Aqualillies is that every day is different. From photo shoots to movie shoots and even music videos, we never know what’s coming next, and it keeps things very exciting! On live show days, it’s important to start the day with a healthy meal. We then rehearse for about three hours and adjust our routine to fit the pool we will be performing in. We take a break to rehydrate and refuel and then we change into costume and put on our “We are makeup. Showtime! We swim our hearts out followed by photos with our constantly awesome fans! pushing the boundaries Q: How can readers book you for their next party? of ‘textbook’ MD: The best way to reach us is through our website at www.aqualillies. synchronized com/contact. swimming Q: How can people get involved with the Aqualillies? through MD: Follow us on social media @aqualillies to get the most up-to-date exciting and innovative water info about upcoming auditions in your area! You can also check out our website. choreography fused with Q: How strenuous is the sport of synchronized swimming? dancing.”

MD: Synchronized swimming is extremely strenuous! Although it looks — Michelle graceful and beautiful above the water, below is a flurry of kicking legs Dawley and sculling arms, which keeps us afloat! Synchronized swimming is a full body sport. You are constantly exerting large amounts of energy as well as holding your breath for long periods of time.

Q: What cities do you perform in?

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Las Vegas, Miami, Europe and Australia, however, we often have clients fly us out to fun places like the Bahamas and Jamaica for special shows!

Q: Where do you get all of your amazing costumes?

MD: Some of the incredible sponsors who have provided us with swimwear are Kore,

PHOTO BY: BYRON ATIENZA

“It is an undeniably wonderful feeling to work hard at pulling off a new show and then seeing how happy we make our audiences and fans.”

PHOTO BY: MESHA KUSSMAN

Mikoh, Norma Kamali, Karla Colletto and Seea. We also have an amazing stylist named Erica Rice who customizes some of our stunning costumes for TV and film!

Q: What is the best swimming costume you have ever worn?

MD: We worked on the ABC television show “Splash” and had the most amazing custom bathing suits made just for our performances on the show! They sparkled brilliantly under the lights, and we felt like superstars!

Q: How rewarding is the job? Is it worth the training?

MD: There is nothing more rewarding than loving what you do for a living and getting fit while you do it! It is an undeniably wonderful feeling to work hard at pulling off a new show and then seeing how happy we make our audiences and fans.

Q: How many performers are a part of the Aqualillies?

MD: We currently have 115 ’Lillies now in the company, worldwide (US, Canada, Australia). But this summer, when we expand to Europe (with our headquarters in France), we’ll be adding another 25.

Q: Where do you train?

MD: We have many different training facilities in all of the cities where we are locally based. One of our favorite spots to train is at the Annenberg Community Beach House in Santa Monica.

Q: What’s the best part of the job?

MD: Getting to swim in the most gorgeous pools in the world!

Q: How often do you perform?

MD: We perform 1-3 times per week (nationally).

Q: Give me a fun fact about the Aqualillies.

MD: If you don’t have a pool at your venue, our ’Lillies also provide dance shows on land that allow our audiences to marvel at the Aqualillies glamour and grace even if their event does not provide a pool!

ALL OR

Nothing Hakkasan Group’s Newest Nightclub, Omnia, Makes its Mark in Downtown San Diego

WRITTEN BY: NICOLE FERA PHOTOS PROVIDED BY: HAKKASAN GROUP

THE EXPERT NEIL MOFFITT CEO of Hakkasan Group

Best Part About Omnia:

San Diego is its first and only location in Southern California.

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hether it’s the first date, happy hour, finally celebrating the big 2-1, or spending a night out with the girls, Downtown San Diego has you covered. There are some of the most amazing restaurants, bars and clubs in such a small radius that it’s impossible not to enjoy a night out. Most of the well-known clubs even have designated “big nights,” that ensures a blowout party no matter what day of the week it is.

Hakkasan Group, led by CEO Neil Moffitt, recognized this and has chosen San Diego to be the home to their newest business venture, Omnia Nightclub. This new club will take the place of Stingaree, which closed its doors in early November. Renovations began with the new ownership to give the old Sting a lift to match its new name and brand.

However, San Diego isn’t the only city to be receiving an Omnia this year, as its sister club will be opening at Caesars Palace in Las Vegas as well. The two locations, although very different from each other, are right in the middle of some of the biggest party cities in the country, and for good reason.

“When determining the different markets that could support the Omnia venture, San Diego was selected as an ideal city due to its already established successful nightlife scene.”

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“We are thrilled to offer the level of service and hospitality that we are known for to the San Diego market.”

— Neil Moffitt

OMNIA NIGHTCLUB SAN DIEGO 454 6th Ave San Diego, CA 92101 www.omnianightclub.com

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“We are lucky to work with an incredible roster of top-tier talent that are residents for us in Las Vegas; it only makes sense for us to bring some of those artists to Omnia San Diego.”

We sat down with NEIL MOFFITT to discuss the inner workings of Omnia, what we can expect, and how they will take this beautiful city by the beach by storm.

EXPLORE THE SPACE: The venue will remain multi-level, offering both indoor and outdoor spaces, in addition to VIP accommodations and opulent finishes.

WHAT’S IN A NAME? In its purest form, “Omnia” means “all,” which Neil explains embodies the approach they have taken with the San Diego venue.

Their goal is to create an experience that everyone can enjoy. “We have tried to ensure that each one of our guests will feel as if Omnia was designed just for them,” Neil says.

Q: Congratulations on the brand new club here in San Diego!

I’m sure Hakkasan Group is looking forward to making a name for itself among all of the other fabulous clubs and bars in our little city. Will they be taking a different approach to how they run things in laid-back San Diego rather than the craziness and excitement of Las Vegas?

Neil Moffitt: All of our venues are strategically crafted to fit the market they are in, and San Diego will be no exception. When determining the different markets that could support the Omnia venture, San Diego was selected as an ideal city due to its already established successful nightlife scene. Over the years, the industry has seen changes including redevelopments, and now guests are searching for more options and variety in their nightlife experience.

We look to bring our innovative approach and offerings to the San Diego market for locals and tourists alike.

Q: Is this strictly a nightclub that is only open late night, or will there be dining and other events that take place?

NM: While there is no restaurant or food component to Omnia San Diego, special events are always an option as we continue to grow in the San Diego location. We look forward to becoming an established brand and bringing more to the already bustling city.

Q: When can we expect Omnia to open?

NM: In the spring of 2015.

Q: Most clubs in downtown San Diego have a signature night that they’re known for. Is there a particular night of the week that Omnia wants to make their own?

NM: As of now, we don’t have a signature night in mind, but it is certainly something we are open to as we do this with our other nightclubs.

Q: What kind of music will Omnia be featuring?

NM: We are lucky to work with an incredible roster of top-tier talent that are residents for us in Las Vegas; it only makes sense for us to bring some of those artists to Omnia San Diego. The venue is

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extremely versatile and will showcase a variety of music genres and entertainment formats. You can look forward to welcoming artists such as Afrojack, Armin van Buuren, Krewella, Martin Garrix, and NERVO to San Diego at Omnia.

Q: What are you hoping Omnia will bring to the downtown area that the other nightclubs don’t? What will set it apart from the others?

NM: This is the first Hakkasan Group venue to break ground in the Southern California marketplace. We are committed to the longevity of the project and bringing a different, innovative approach to nightlife with Omnia San Diego. We are thrilled to offer the level of service and hospitality that we are known for to the San Diego market.

Q: What is the big difference in designing and putting together Omnia for San Diego rather than in Las Vegas? What have you changed to better suit the San Diego style?

NM: There are certainly synergies and similarities between the two venues in regard to design, décor and ambiance. However, we wanted to create a version of Omnia that translated to San Diego and not just a replicated version of what we have done in Las Vegas.

We were lucky enough to acquire the former Stingaree location in the Gaslamp Quarter, which lays the perfect foundation for us to provide custom experiences for our guests. The venue will remain multi-level, offering both indoor and outdoor spaces, in addition to VIP accommodations and opulent finishes.

Q: Is this first of many new locations for Omnia? Could you possibly be looking for a Los Angeles location?

NM: Omnia has been designed to withstand trends and translate into many different markets, so expansion is something we look forward to when the timing is right. However, right now we are focused on our San Diego and Las Vegas locations.

PHOTO BY: Josie Gonzales

home

/away

March 2015

164 HOME FEATURE Perched High Atop San Diego’s Premier Coastline With Chef Todd Camburn

168 AWAY EXPERT Montage Hotels & Resorts Launches Pendry Hotels, Making its First Mark in the Epicenter of San Diego's Gaslamp Quarter

172 ESCAPE Escaping The States for an Island Time Getaway

184 SETTING THE TABLE Step Into the City for a Countryside Experience at Solterra Winery & Kitchen

188 SU CASA

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Welcome to Your New Elegant Oasis in This Beachside La Jolla Home

SETTING THE TABLE Grape Escape

SOLTERRA WINERY & KITCHEN 934 North Coast Hwy 101 Leucadia, CA 92024 760.230.2970 www.solterrawinery.com

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HOME FEATURE

home

COOKIN’ WELCOME TO THE DECADENT DIGS OF CHEF TODD CAMBURN

WRITTEN BY: DEIRDRE MICHALSKI PHOTOGRAPHED BY: DANNY SUHENDAR

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ith the cityscape of San Diego below, and the pristine Pacific Ocean in the distance, we were awe-struck by the view upon our arrival here at Chef Todd Camburn’s lovely home. This Craftsman-style home, with open beamed and vaulted ceilings, has been transformed into a “midcentury modern” enclave. At first glance, it is clearly a perfect hub for entertainment activities.

Somehow, executive chefs just have a penchant for being the perfect host, and today is no exception. We find him busy in the kitchen preparing his halibut and delicately sectioning the petite oranges he has selected. He welcomes us in, and we can see he is just as “at home” in his own kitchen as he is at his restaurant. Todd waves his most treasured kitchen tool, which quite unexpectedly, does not have an electric cord attached. It is an old, wooden tortilla maker that he scored in Guadalajara many years ago and uses all the time. He shares with us his entertaining style, and during his interview, he describes in great “menu” detail his most recent dinner party at home. And Todd’s innate creativity shines through, as he explains how he transformed his inside dining room right out onto the patio—tables, chairs, lamps and all.

Chef Todd entered the restaurant business quite by accident and shared with us that unlikely turn of events. All of this was rather fortuitous and complemented his early exploration of Mexican cuisine nicely. As he traversed the countryside with his friends in the tequila-trade, he learned more and more about the subtle spices, chili peppers, sauces and techniques found south of the border. Todd brings his passion and creativity to all of his dishes, and that passion is evident when he describes his upcoming seasonal menu for Barrio Star, a restaurant in Bankers Hill near Downtown San Diego.

We wanted to track his “down-home style,” so we joined him at his Mount Soledad escape for a tour of his kitchen, a chat on the patio, and, of course, a delicious meal. Here we explore how he got started in this crazy business, what influences him the most and how he entertains at home.

He has big dreamy plans for his kitchen remodel and is quite sure-footed as to what he wants to do in the space. With arms waving, and a gleam in his eye, he describes the upcoming redo with great focus and excitement.

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“The houses in this area were built in the early 1970s and have open-beamed ceilings. It is a Craftsman-style, however I’ve taken it in the mid-century modern direction, and that seems to work pretty well.”

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Q: Your home sure offers an incredible view here!

We can see from La Jolla below all the way to Downtown San Diego. How did you ever find a home high atop this hill?

Todd Camburn: I really liked the area when I found it. It is referred to as the Mount Soledad or Pacifica area. As you can see, we overlook so much of San Diego, and it is all just a short drive away from the restaurants. The houses in this area were built in the early 1970s and have open-beamed ceilings. It is a Craftsman-style, however I’ve taken it in the midcentury modern direction, and that seems to work pretty well.

Q: And who are these two adorable dogs? I assume they are your sous chefs in the kitchen?

TC: Well, they do wait for any scraps that may fall off the counter, that is for sure. This is Rex, a five-yearold Bernese Mountain Dog. This dog never runs out of energy, even though I have a dog-walker during the day, and then I walk him in the evening. Woody is my white French Bulldog. Sadly, he had cancer, and now has three legs, but he does pretty well getting around.

He’s a sweetie.

Q: You are originally from Michigan, but attended culinary school right here in San Diego. How did that migration occur for you?

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“I like to cook simple, healthy and delicious food. It doesn’t have to be complicated, but fresh ingredients are the key.”

—CHEF TODD CAMBURN so I used to visit and really fell in love with Mexican cuisine. I moved to San Diego in 2004, and a few of my friends were tequila distributors. Many trips down to Mexico solidified my fascination with the cuisine and subtle flavors of the many spices and chilis they use. One thing led to another, and I decided to go to culinary school. My parents were completely shocked, but soon adjusted. I just had a passion for cooking.

Q: And along that culinary pathway, how did you meet Isabel Cruz, Chef & Owner of Isabel’s Cantina in Pacific Beach?

TC: This is an interesting story. One of my friends asked me to do a catering gig, cooking in his home

for a dinner party. I said, “sure thing” and off I went to craft a menu. The dinner went very well, and while cleaning up, in walks Isabel to introduce herself. I did not even know who she was at the time, let alone that she was at the table! She was impressed with my cooking and invited me to work with her at her restaurant, Isabel’s Cantina. What an honor that was! We got along so great, and a real partnership was born. Then, in 2009, we opened Barrio Star. I am the president of that restaurant, but toggle between the two. I am more in a management role now, but still love to get in the kitchen and cook. Developing new seasonal menus is another aspect of this world that I really enjoy. I miss it if I am away from it for too long.

Q: This looks like just the perfect entertaining house. Tell me about your last dinner party?

TC: Well, funny you should ask, because just last week we had a house full of guests here for dinner.

The weather was so nice, so we decided to transform the deck into our dining room! We pulled the dining room table out onto the deck and brought out lamps, candles, and basically had dinner under the stars.

Everyone got a kick out of that, and it was dramatic to say the least!

Q: What did you serve?

TC: We had great wine, and that is always a wonderful

MOST TREASURED KITCHEN TOOL: An old, wooden tortilla maker from Guadalajara

FAVORITE GO-TO MEAL: Cheeseburgers! Chef Todd loves to make burgers using a blend of one third veal, regular ground beef and ground pork. He sears the patty in butter, adds a dash of salt and pepper, cheddar cheese on top, and sets that on a brioche bun, making sure to add lettuce and all the fixings.

“When I am entertaining, I like everyone in the living room by the fireplace, or outside on the patio. I enjoy the art of serving them, and find the quiet solitude of my kitchen refreshing.”

start. I served a three-lettuce salad, consisting of: radicchio, kale and arugula with a homemade vinaigrette dressing. The dressing base was extra-virgin olive oil, and had hints of Parmesan cheese, lemon, basil and bacon.

The main course was a veal chop.

Q: Your kitchen has this large island in the middle, with bar stools on the other side. Is this the gathering place while you are cooking for company?

TC: You might think so, but actually I like to work alone. When I am entertaining, I like everyone in the living room by the fireplace, or outside on the patio.

I enjoy the art of serving them, and find the quiet solitude of my kitchen refreshing. And when I’m at their house, I like to sit back and be taken care of as well. They return the favor! I do try to prepare things ahead of time so I can be with my guests as much as possible. And that is always a balancing act. Planning ahead is the key.

Q: So what is your favorite tool here in the kitchen— one that you just can’t live without?

TC: I would have to say, hands down, it is my old, wooden tortilla maker that I got in Guadalajara. I have had that for years and use it all the time. The other tools that I use constantly that are a bit more modern are my food processor and juicer. I juice all kinds of fruits and vegetables at least twice a week. It is such a quick and easy meal, especially in the morning.

Q: What have you prepared for us today? This looks so delicious and is so vibrant with color!

TC: I like to cook simple, healthy and delicious food. It doesn’t have to be complicated, but fresh ingredients are the key. This is a halibut dish which is lightly dabbed with extra-virgin olive oil, salt and pepper. I wanted to use blood oranges, but they were not available, so I purchased regular oranges, and made a reduction. Using a mandoline, I finely shaved fennel. This is a wonderful secret ingredient to use, if done so sparingly. For a garnish, I segmented oranges, and pomegranate seeds which are sprinkled on top to add a touch of color and texture.

Q: Do you have a favorite item that you enjoy taking home from your restaurant, Barrio Star, to enjoy at home after a long day?

TC: I guess I would have to say our Chicken Diablo entrée. It is a roasted free range chicken. This is brined for 24 hours and roasted for an hour and a half. The rub is a red chili, cumin and spice mixture, with a chipotle sauce and is served with power rice (a combination of quinoa and brown rice), organic steamed greens and frijoles de la olla (pinto beans).

That and a salad and I am all set!

Q: Do you do a lot of grilling in the summer time out on the patio?

TC: Actually I am not a fan of grilling. I find I can get

better results if I sear a protein, for example, and then slowly bake it in the oven. That locks in the juices and the flavor of the protein. It just seems better.

Q: I heard that you have some plans for this kitchen.

What are you thinking of doing in here?

TC: Well, on the top of my list is to convert this stove to gas. Cooking on electric just does not work as well.

I would like to brighten the room, and that means extending it out. I would like to have a huge farmstyle sink, and where this island now sits, I want to turn it the other way and have the stove here, with pots and pans hanging above, within easy reach, of course. I think we will get started this spring. I am getting really excited about this new project, but I know it will be a lot of work. I also have my eyes on a trip to Hong Kong, so I will have to balance all that this year and see if I can make it all happen!

Q: What will be your big splurges in your new kitchen?

TC: Being in the restaurant business I see it all. But here are the three things I want to include for sure: First and foremost, I have to get a gas line in here so I can work on a gas stove. That is the most important item of all. But as for splurges, I really want a built-in espresso and cappuccino machine. And third, I would say a Kegerator. That will sit here on the new island. It dispenses beer which will be great, and will be located right next to the wine fridge. Cheers to that, right? | MARCH 2015 | 167

PL AY

STATION The Ultimate Urban Escape, Pendry Hotels Breaks Ground in San Diego

WRITTEN BY: NICOLE FERA PHOTOS PROVIDED BY: JOHN RUSSO

THE EXPERT MICHAEL FUERSTMAN Co-Founder & Creative Director of Pendry Hotels

Inspiration Behind the Brand: The world of fashion, art, music, pop culture and travel

As a San Diego resident, it still blows my mind every day that I am lucky enough to live in a place where many people travel every year for vacation. You will often hear people refer to this great city as “paradise,” and this is true for so many reasons: the beach, the bay, the marina, the downtown nightlife, the mountains, the desert, popular beach bars, the food, and of course, the sun! All of these factors make up San Diego and the millions of possibilities that it offers. Michael Fuerstman and his team at Montage Hotels & Resorts recognize just how special San Diego is and have chosen it as their destination for their new brand of luxury lifestyle hotels, known as Pendry Hotels.

"San Diego is a compelling city and has everything our guests could ask for in a destination. It’s a great mixture of beach, recreation, and thriving urban living."

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| MARCH 2015

PENDRY SAN DIEGO 550 J St San Diego, CA 92101 www.pendryhotels.com

"Pendry

will blend the worlds of serviceoriented hotels and design-focused hotels, and build upon many of the qualities that make our Montage hotels so special."

| MARCH 2015 | 169

Location, Location, Location: Why San Diego you say?

Michael Fuerstman says that from the unbeatable weather to the entertainment options and top notch culinary scene, the overall lifestyle of San Diego is a perfect match for the essence of the brand.

Sneak Peek:

Though not all the details can be given away just yet, plan for incredible amenities at Pendry San Diego, including 300 loft-like guest rooms and suites, a nightlife and entertainment venue, an amazing pool and bar scene, state-of-the-art spa and fitness offering, and an indoor/outdoor beer hall.

P

endry San Diego will be the first hotel of its kind and will be built in the historic Gaslamp section of Downtown San Diego; a perfect fit for the new hotspot. This is a major center for tourists and those exploring our beautiful city.

A quick walk in any direction will bring you to some of the best restaurants and nightlife that the city has to offer. It will also be right near Petco Park, home to our Padres, and a quick walk to the harbor, which is gorgeous enough to just walk by, but also home to many shops and restaurants as well.

Not only is the location the perfect choice to launch the new brand, but Michael Fuerstman explains why San Diego goes hand in hand with the philosophy of the new hotel and why Pendry and San Diego are the perfect match for each other.

Q: Where did the idea for the launch of Pendry Hotels come from?

Michael Fuerstman: We’ve spent a lot of time thinking about the nature of hospitality, our guests, and where our industry is headed. We think there is a tremendous opportunity to pair our culture of service from Montage Hotels & Resorts with an inspired and fashion-forward aesthetic. Pendry will blend the worlds of service-oriented and design-focused hotels, and build upon many of the qualities that make our Montage hotels so special.

Pendry brand. San Diego is such a compelling city and has everything our guests could ask for in a destination. It’s a great mixture of beach, recreation, and thriving urban living. The weather and lifestyle are unmatched, and there’s a sense of true city life as well, with sports, entertainment offerings, and an exceptional culinary scene.

And as a Southern California based company, it’s that much more special to launch our first Pendry hotel in Southern California. It just feels right.

“For both our Montage and Pendry brands, we are supremely committed to exceeding our guests’ expectations.”

Q: Why build in downtown as opposed to the beach or other location?

MF: We love the neighborhood feel of the Gaslamp Quarter.

There’s a buzz when you stroll around the streets; there are so many exciting restaurants, lounges, and entertainment venues. It’s really dynamic. The proximity to Petco Park and the Convention Center ensure that many guests and patrons will find their way to Pendry when they visit San Diego. We feel this is the perfect destination for Pendry within the city.

Q: What is the inspiration for the design of the new brand?

MF: The brand draws inspiration from the worlds of fashion, — MICHAEL art, music, pop culture, and travel, but Pendry is very much rooted in the local neighborhood. We love the idea of really FUERSTMAN embracing layers, and providing a balance between some beautifully classic and timeless elements mixed with some Q; What inspired you to choose our beautiful city as the first location for newer and highly local elements. At Pendry San Diego, one can expect a healthy dose Pendry Hotels? of California culture and a sense of modern heritage. Ultimately, we’re after real and MF: We’re thrilled to confirm that San Diego will be the first destination for the 170 |

| MARCH 2015

authentic experiences, not trends. Our guests will feel as if they are staying in a fashionable, well-appointed guesthouse that feels perfectly “of the place.”

Q: What are some details and amenities that Pendry will offer?

MF: Pendry San Diego will be chock-full of amenities.

We’ll have over 300 loft-like guest rooms and suites, multiple restaurants on 5th Avenue, a nightlife and entertainment venue, an amazing pool and bar scene, a state-of-the-art spa and fitness offering, an indoor/outdoor beer hall, along with some of the best meeting space in the city. I can’t share every detail and surprise, but can say that we’re incredibly excited about what we are creating and the many options that will be available to our guests.

Q: For what reason would the many tourists who flock to San Diego daily choose Pendry over your competitors?

MF: We feel guests will choose Pendry for the excitement

and variety of offerings that we’re creating, for the amazing location on 5th Avenue in the Gaslamp Quarter, and ultimately, for the way they are made to feel when they stay with us. For both our Montage and Pendry brands, we are supremely committed to exceeding our guests’ expectations.

Q: When do you expect Pendry San Diego to open?

MF: We’re under construction now, with a scheduled summer 2016 opening.

Q: Is this the first of many different branches here in California?

MF: I wouldn’t say many different branches, but we are certainly interested in a few select locations for Pendry in California. But it would have to be a perfect fit; the absolute perfect location within the right neighborhood, a destination that complements what we’re creating in San Diego.

The Mulia, Mulia Resort and Villas

PHOTO PROVIDED BY: The Mulia, Mulia Resort and Villas

| MARCH 2015

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antasy F ESCAPE

ISLAND

BALI: A GUIDE TO OUR FAVORITE INDONESIAN ISLAND WRITTEN & PHOTOGRAPHED BY: ERIK HALE

“Don’t talk about heaven if you’ve never been to Bali.”

If everything you know about Bali came from a Julia Roberts movie, you might be missing out on some of the best reasons to venture to this island paradise. In my opinion, if you are trying to find yourself, you could skip India and Italy and spend your entire holiday in Bali eating, praying and loving.

This is not an all-inclusive guide. This is a big island. We are just hoping that our experience tempts you into making your own adventure.

WHAT YOU SHOULD KNOW: Bali, a tropical island in Indonesia between Java and Lombok, is populated by nearly four million people. There are several ways to travel to Bali, through Australia, China, the Philippines, Singapore, and Thailand. Bali is 16 hours ahead of PST, and the typical flight— or combination of flights—generally takes about one full day.

Temperatures are mostly warm every day, with highs in the 80s

— ­ TOBA BETA

and 90s all year long. The exchange rate is favorable, and you can exchange money (always at different rates so be careful) on most any street corner. You can easily get away with board shorts, T-shirts, bikinis and flip flops for almost any occasion. If you speak Balinese, Indonesian, Chinese or English, you can communicate—as most locals are at least trilingual. Unlike Indonesia as a whole, which is primarily Muslim, about 85 percent of Balinese are Hindu. There are thousands of temples (pura) on the island of all sizes that are beautiful to visit and so plentiful you feel you see them in every direction you look. Renting a car is probably not necessary. You can get almost anywhere you need to be in a cab for a few bucks, or just hire a driver for the day. The main mode of transport is the bevy of scooters that zoom past you on sidewalks, shoulders and medians. Rent one of these at your own risk.

| MARCH 2015 | 173

The Mulia, Mulia Resort and Villas

Our view was 180 degrees of Indian Ocean from our luxurious patio furniture or from the tub through floor-to-ceiling windows.

LUXURY RESORT The Mulia, Mulia Resort and Villas

From the minute you arrive here, you realize that you are at a world class resort. There are multiples of staff, but you do not feel overwhelmed by them. You can see the Balinese culture in the ethnic uniforms, and the perpetual bowing, but it comes across completely genuine. It is in these details that you begin to understand the dichotomy that is The Mulia, Mulia Resort and Villas. This mega resort boasts eight phenomenal restaurants, acres of white beaches, and glorious Instagram worthy framing at your every turn. The twist is that the resort is in Bali. It is so decadent that even with available private car service, you could be easily tempted to never explore a square inch outside of this property, and have an amazing

vacation as well as a social media account that is the envy of all of your co-workers. The rooms are modern in decoration, aesthetically as well as technologically, down to multi-functional toilets. Our view was 180 degrees of Indian Ocean from our luxurious patio furniture or from the tub through floor-to-ceiling windows. During our trip, we ate from their wonderful buffet for hours at a time, sipped drinks poolside from coconuts under majestic statues, ingested gold and caviar, and were massaged into oblivion. This resort sets a standard in luxury that very few resorts in the world could meet.

ÂŤ HONORABLE MENTIONS: 1. The Chedi Club & 2. Ayana Resort 174 |

| MARCH 2015

PHOTOS PROVIDED BY: The Mulia, Mulia Resort and Villas

INTERVIEW WITH

ADAM BARDETTA Director of Operations at THE MULIA, MULIA RESORT & VILLAS

Q: Where are you from?

Adam Bardetta: I’m from Sydney, Australia.

Q: Why do you love Bali?

AB: Bali is the ideal destination, as there is such a diverse array of experiences available to you. There really is something to do for just about everyone— beautiful beaches, stunning mountains, glorious rice fields, and adventurous experiences such as rafting, trekking, fishing, diving, surfing, and so much more.

But, more than that, the Balinese people offer such a rich depth of art and culture.

Q: How is The Mulia, Mulia Resort & Villas different from the other luxury resorts we will find in Bali?

AB: The property offers three different experiences.

The Mulia is a boutique all-suite resort with 111 suites. Mulia Resort has 526 accommodations, including lagoon pool rooms and suites and Mulia Villas are nestled on the hills of Nusa Dua with private gardens and views of the Indian Ocean, offering total privacy and relaxation.

Q: With so many beautiful offerings, what feature on the property is the most photographed?

AB: The Balinese ladies statue at The Oasis Pool of The Mulia.

Q: With so many amazing options to dine on property, where do you eat and what is your favorite dish?

AB: Now that’s a challenging question. It’s like asking which of my children do I like most! Each of our restaurants offers such a wonderfully different experience that I always look forward to each of them. I enjoy Japanese at Edogin on the teppanyaki table, Soleil’s seafood on the beach, Table 8’s very authentic Chinese dishes, and the vast array of cuisines at Café … how do I choose?!

Q: What is the largest suite you offer, and what are some of the amenities?

AB: The Marquess Suite at The Mulia is designed with an exquisite taste of luxury; a 2 bedroom suite with exquisitely designed oversized bedrooms, plush bedding with 1,000 thread count linen, luxurious living rooms, and a dining area equipped with a high-tech entertainment system. The suite is completed with a jacuzzi on the patio for guests to enjoy the impeccable view of the beach and ocean, delicate bed runner, superb custom made carpets with a different design for every type of suite, and custom ordered furniture.

Q: What is the largest villa?

AB: It is the Mulia Mansion at Mulia Villas, consisting of 6 bedrooms with a 24-hour private butler. The villa has an extra large outdoor hydrotherapy swimming pool facing to the hillside and ocean, comfortable beds with luxurious, custom-designed, unparalleled comfort, a spacious patio with an outdoor tropical garden, and a pavilion with a sofa and dining area.

There are two separate and spacious nanny rooms with a shower and toilet, a designated area for the billiard room, a designated home theater area, and a spacious family room on the first floor connected to the indoor living room on the second story.

Q: How do the villas and resort differ?

AB: The beauty of Mulia Villas is it is very much a small boutique villa property that offers incredibly personalized service and privacy. Each villa comes with your own private pool and tropical garden, as well as a butler who will look after all your needs. You can hide away in this very relaxing environment whilst having access to all of the wonderful Mulia Resort facilities should you wish. You have the best of both worlds!

Q: What activity do you recommend the most to your guests?

AB: They must do the Sunday brunch at Soleil.

It is to die for! And don’t forget to stop at Sky Bar afterward for a post brunch cocktail!

7 BEACHES

we love 1

Padang Padang Beach

2 Nyang Nyang Beach

3 Nusa Dua Beach

4 Pristine Beach:

Q: What is the coolest amenity offered by the resort in your opinion?

AB: For me, the coolest amenities are always the ones that are personalized to that guest. For example, we once had a guest visit from Germany, and we knew they were football fans and Germany had just won the World Cup, so our very artistic butler team shaped the World Cup trophy and the word “champions” in white stones on the lawn of the guest’s villa on arrival. They cried with joy!

There is a reef about 500 yards off-shore, which creates the perfect turquoise swimming pool in between. It is ideal for swimming, paddle

Q: What is the most outlandish request that you have fulfilled?

AB: We had a guest once who insisted on purchasing a very specific and expensive luxury watch for his partner’s birthday, which was in two days and he had to have it. The problem was, this brand of watch was simply not available in Bali.

After many phone calls, we were able to source an agent in Singapore, who personally flew to Bali with the product and delivered it to the guest just in time for their special occasion!

Kuta Beach

boarding, and pictures.

5

6 Dreamland Beach

7

Balangan Beach

| MARCH 2015 | 175

INTERVIEW WITH

BETET MERTA “DA GUY”

BEACH BUNGALOW

Professional Surfer KUTA, BALI Q: Why do you love Bali?

Betet Merta: It is paradise.

The Oberoi

Q: What do you do on an average day?

BM: Surf good waves, then watch the sunset while drinking beer on the beach.

Set on the beach, rooms are spread over acres of natural, tropical gardens with tall eucalyptus and blossoming frangipani trees. You are greeted with a lei and a refreshing fruit-infused drink, as well as a cool cloth to wipe your neck. Don’t miss the afternoon tea as it is quite impressive—a large spread with cookies, cakes and a variety of teas.

Relax in the shade of a frangipani, and watch the ocean while you listen to the relaxing sounds of the xylophone. We suggest taking all of this beauty in with a specially packed picnic lunch on the grass next to the pool.

Q: Who are some of your famous visitors that come to surf?

BM: The boys from Metallica.

Q: If it’s my first time, what one thing should I make sure to do while there?

BM: Surf!

«

Q: What do you make sure to do every week?

BM: Surf and hang out with friends pretty much.

HONORABLE MENTIONS: 1. St. Regis & 2. The Samaya

Q: Tell me about traffic there. What is it like to get around? Do you use a scooter?

BM: Traffic is too crazy. I just ride my scooter everywhere I go—easy for me!

Q: When you are finished surfing, where do you get your grinds?

BM: I like The Balcony Restaurant in Kuta.

Q: What is your favorite local food, and where do you get it?

BM: Warung made in Seminyak.

Q: How has Bali changed in the last 10 years?

BM: It is so crazy. So many people from around the world live in Bali now. It is getting expensive, too!

Q: Best place to go out at night?

BM: I go out in Kuta every day, and Seminyak on the weekend.

Q: Best beach?

BM: Kuta, Uluwatu, Keramas, Dreamland Beach or Canggu.

10 MUST-DO’S FOR YOUR FIRST TIME IN

Bali:

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rt Staere! h

1 CAMP

out on a day bed at Potato Head Beach Club ($50 first come first served).

FEED

DRINK

at one of the warungs on the beach in Seminyak at sunset.

2

the monkeys at the Ubud Monkey Forest.

3

4 VISIT

the Pura Tanah Lot temple.

5 PAY

to watch the Kecak dancers at Uluwatu Temple.

PHOTOS PROVIDED BY: The Oberoi

The Oberoi

Relax in the shade of a frangipani, and watch the ocean while you listen to the relaxing sounds of the xylophone.

DRINK

BUY

a Bintang T-shirt (do not wear it until you get home).

6

8

7 RENT

a scooter (or don’t if you value your life).

kopi luwak coffee (cat poop coffee).

DRIVE

9

10 STEP

into an ice room at The Mulia, Mulia.

through the rice fields and find one of the many waterfalls.

Until next time Bali...

| MARCH 2015 | 177

INTERVIEW WITH

IMAN LUBIS

Director of Public Relations at KOMANEKA RESORTS UBUD, BALI Q: Why do you love Bali?

Iman Lubis: I love the culture, environment, tranquility, ambience and atmosphere of Bali.

Q: How long have you lived there?

IL: It’s been one year already!

Q: How is Ubud different than other parts of the island?

IL: Ubud is one of the famous tourism destinations in Bali. And with unique cultures and active Hindu rituals from the local community, it really is special.

Q: How many photos per year do you think are taken of your gorgeous pool?

IL: I’ve never counted, but it is a lot. I’ve seen so many photos of our main pool posted on TripAdvisor, Instagram and also tagged to our Komaneka Facebook page.

Q: With so many options for places to stay on the island, why do you think the Komaneka at Bisma is so popular?

IL: Komaneka is just like a home—your home address in Ubud. The hotel is surrounded by natural beauty, and the staff always responds promptly to every guest’s needs.

Q: What is your favorite spa package that you offer?

IL: My favorite spa package is Bisma Royal Package and can only be taken in Komaneka Bisma because it is a signature of Komaneka Bisma. It is a three-hour, unique treatment using a fruit body mask and wrap with banana leaf, and then finished with milk bath.

Q: Other than visiting the monkey forest (that is a short walk away), what do you advise your guests that they MUST try while in Ubud?

IL: The guests could also visit the temple, see the local wood carving, watch the dance performance daily while in Ubud, try elephant riding, and try water sports such as rafting, which is very famous.

Komaneka at Bisma (one of two Komaneka properties in Ubud) is placed perfectly for you and a guest to experience the jungle without being lost in it.

Q: What is your favorite local dish?

IL: My favorite dish is nasi campur (mixed rice served with a traditional vegetable called jukut urap (vegetable with grated coconut), chicken, sate lilit, and sambal goreng.

Q: When you don’t eat at the resort, where is your favorite place to eat?

IL: Warung Lada is a small place to eat with Batavian beautiful style, and serves Balinese and Indonesian food.

Q: Where would your dream vacation away from Bali be?

IL: I wish that I could go to South Africa to do a safari tour.

178 |

| MARCH 2015

Komaneka at Bisma

YOU’RE IN BALI.

Act like it.

4 1

SPA SERVICES YOU WILL LOVE MORE THAN NASI GORENG:

ICE FOUNTAIN ROOM AT THE MULIA SPA THE MULIA, MULIA RESORT AND VILLAS

The Mulia Spa is world class. There are 20 treatment rooms, and a private “Wellness Suite” that contains so much to do you wish you could stay all day. Outdoors you will find a hydro tonic pool with both hot and cold sides. Inside, there is a wood sauna that emits eucalyptus fragrance and a steam room with “emotional showers.”

One of the best parts of our trip to Bali was bouncing between the steam room and the Ice Fountain room. The Ice Fountain room literally had ice chips being produced and piled on the ground. We had so much fun changing our body temperature by rotating between the two rooms (which we had entirely to ourselves). It was also fun to change the colors of the chromatherapy light to different “chakra cleansing” colors. After multiple trips to the ice room, we began to become more and more brave. We started with only dipping our feet in the ice, but by the end, we were smearing it all over our bodies. What a contrast to the hot and often muggy Bali weather.

COUNTRY CASA Komaneka at Bisma

Just far enough from the main strip to be surrounded by rice fields, but close enough to safely walk downtown at night, the Komaneka at Bisma (one of two Komaneka properties in Ubud) is placed perfectly for you and a guest to experience the jungle without being lost in it. The staff is welcoming (even performing a traditional dance during our stay) from the moment you check in until you begrudgingly leave. Our room was spacious and comfortable, but the human touches of rose petals left on the bed, nightly love poems left bedside, and gifts during checkout made this resort truly feel like a second home we couldn’t wait to return to.

«

UBUD OPTIONS: 1. The Chedi Club 2. Viceroy Bali

2

COUPLE’S MASSAGE AT KOMANEKA AT BISMA SPA

3

FISH BATH

Walk down the circular staircase from the top floor of the resort as it carries you down three flights, past the main pool, through vines and frangipani trees, arriving at the spa that sits beside a semi-circular jade-green second pool.

You are greeted warmly and given tea, and left momentarily to gaze at the jungle. You and your partner are then escorted along a path that turns into boulders spaced across a pond.

You cross the path, carefully, turn right and are asked to remove your shoes and enter in the slippers they provide. The room you enter is only walled on three sides. When you both walk to the exposed wall, you will see that the entire cottage is positioned precipitously on a canyon wall directly above a rushing river. The sound of the water is soothing throughout your treatment. The treatment begins with a shower, then you return to the main room for a joint foot scrub, then climb under towels where you will both be massaged for over two hours. After the massage, you are scrubbed heavily with fragrant salts, shower again, and are finally escorted to a giant tub big enough for two that is filled with tea bags, rose petals and frangipani flowers.

The tub is designed so that you sit facing each other directly against the open wall of the cottage above the river. At the end of the three-hour session, you shower, walk back across the stone path to the room where your journey begins, and are greeted with teas and cookies. Wish you were there? I do.

You can find fish baths on the sidewalks of Bali. They are 100-gallon tanks filled with tiny flesh eating fish with benches built around the outside. The idea of allowing fish to chew away at your epidermis might sound strange, but these guys are here to help! Getting your feet in the water is the hardest part … mentally at least. Before you can submerge your feet, hundreds have already latched on. Once your feet are completely immersed, you can no longer see your legs! Ten minutes of bonding, and you start to appreciate their hard work. Twenty minutes, and you have softer feet than you’ve had in years. Thanks little dudes. Coolest fish ever.

4

THE FOUR HAND MASSAGE

You can basically afford this treatment every day of your trip on any budget. The four hand massage is a massage by two people at the same time. The massage quality will vary according to who you call, but for about $22 for a full hour, it is hard to get something you won’t think is a value. Ask your host for a referral, and have the massage therapist come to your room or villa.

| MARCH 2015 | 179

Bali Ethnic Villa

We exited our taxi and were immediately greeted by a man in a long, traditional robe standing outside a walled compound. When you book your stay online, you often find that the property owners are actually professional trick photographers that somehow make their shoddy 200-square-foot apartments look like Irish country manors. As we stood outside the tenfoot gate of the Bali Ethnic Villa, I was prepared for something similar. There was no way this property could be as beautiful as it was online. Our host bowed, welcomed us, and opened the gate for us to enter. We stopped just inside the gate, which gave me the opportunity to ask which cottage was ours.

His English wasn’t perfect, but it was obvious by his smirk that he had heard this misconception before.

“Well, all of this is yours,” he said confidently. Was I on Fantasy Island? We were standing at the entrance to two acres of manicured gardens, koi ponds, Javanese huts, and a pool bigger than at any resort I have stayed in my life. “It’s all ours?” I wondered aloud. It was all ours. It took an hour to take the tour. There were three houses (four private bedrooms), each with private baths and outdoor showers and tubs. There was an open-air living room, pool room, kitchen and dining room, and movie room all individually housed.

There were six staff members on call to your every wish. We sent them out for fast food and bintangs, they made ice tea and brought us ice water. They made breakfast every morning, and picked up your dirty socks and sent them to the laundry before they even hit the floor. You wish that everyone you knew could be there with you. You will need proof you were here. Nobody will believe you.

«

HONORABLE MENTIONS: 1. Luna 2 Private Hotel 2. The Edge

180 |

| MARCH 2015

PHOTOS PROVIDED BY: Bali Ethnic Villa

ROOM FOR ALL OF YOUR FRIENDS AND FAMILY

Bali Ethnic Villa

Was I on Fantasy Island? We were standing at the entrance to two acres of manicured gardens, koi ponds, Javanese huts, and a pool bigger than at any resort I have stayed in my life.

6 BREAKFAST SPOTS

in Bali

AND WHAT WE ORDERED: SISTERFIELDS

« Toad in the Hole:

A pan fried brioche and egg with sautéed mushrooms, finished with truffle oil and thyme.

CAFE AT THE MULIA, MULIA RESORT AND VILLAS « Everything:

Try everything at this most opulent buffet. Try the pizza, Chinese dim sum and noodles, Japanese sushi, Indian, Indonesian, and of course a lot of desserts. There is an entire room dedicated to dessert complete with an ice cream bar.

THE PORCH CAFE

« Jezza Recovery Breakfast:

A little grease to line the stomach. A toasted bacon and egg sandwich with BBQ sauce.

CAFE MOKA

« Petit Dejeuner Parisien:

A glass of fruit juice, two breakfast cakes, a basket of bread, butter and jam, and a cup of coffee.

DEUS CAFE AT DEUS EX MACHINA « Breakfast burrito:

A must read: “HOTEL K”:

Rules about drugs: Don’t even think about buying or taking any kind of drug in Bali. Check out this book (one of several) that tells of the deplorable conditions anyone caught having, taking or buying drugs faces.

Standard fare. Cool peeps.

BREAKFAST MADE IN YOUR VILLA:

Nearly every villa offers chef services.

Waking up in the morning to banana pancakes, sizzling bacon, and fresh squeezed juice was oh so amazing.

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6

They offer one, two and three bedroom villas all with private yards, beautiful pools, and full villa amenities at a fraction of the cost you might expect to pay for a stand-alone villa, and with services you might find at a resort.

destinations

WORTH GOING OUT OF YOUR WAY FOR:

1

AMED:

This is a small community on the northeast side of the island. Small beaches and nice people will give you an idea of what Bali was like 30 years ago.

2

BANJAR:

The hot springs in this tiny village are worth the drive.

3

SIDEMEN:

Hire a driver and get lost on dirt roads.

There are great views of the volcano.

4

TELUK TERIMA:

Have your rental car blessed at the entrance of a footpath to Jayaprana’s grave.

5

LOMBOK:

Take a ferry ride across or jump on a fast boat to this slowed down destination just a few hours away.

Take a slower boat from their to the Gili Islands.

6

MOUNT AGUNG:

There are plenty of tours that will take you up Bali’s holy mountain (err, volcano). You leave at 2am, hike to the top, and have breakfast at sunrise.

BRINGING THE FAMILY OR TRYING TO MAKE ONE The Villas Bali

Staying in a villa will give your family the Bali feel but can often come at a much higher price tag. The Villas Bali, comprised of 50 private villas located in the heart of Seminyak, is a great option for honeymooners and families.

They offer one, two and three bedroom villas all with private yards, beautiful pools, and full villa amenities at a fraction of the cost you might expect to pay for a stand-alone villa,

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and with services you might find at a resort. Each villa has satellite TV, sound systems, a refrigerator, and a daily maid (and mosquito fogging) service. They also offer private chefs to make breakfast, bartenders to make drinks for your team, and a full suckling pig BBQ in your backyard.

The location is ideal for shopping and dining. Your villa is a five-minute walk from the center of Seminyak.

HONORABLE MENTIONS: 1. Komaneka at Bisma & 2. The Oberoi

PHOTOS PROVIDED BY: The Villas Bali

10

RESTAURANTS TO SATISFY

every craving.

DINNER IS SERVED:

1

LA FAVELA

2

THE BISTROT

This eclectic restaurant offers both indoor and outdoor seating options, but any seat in the house will be fantastic. Traipse down a darkened outdoor corridor across a bridge before being transported into a restaurant meets a 1950s version of “Pirates of the Caribbean.” They have nearly over-decorated this massive space with hidden gems everywhere. There are walled off rooms fully decorated with antique clocks, speakers and furniture. The staff dresses in skinny ties and Chucks. You will love this spot.

This two-story glass building is illuminated by soft lighting, drawing you in from the street to this chic eatery in Seminyak. It would probably be more at home on a side street in Brooklyn. This eatery is slightly more upscale than some of the others on this list, but as with most places, you can still get away with Chucks or “slippahs.” Sit upstairs if you can, and order sangria. It comes in a bowl large enough for three normal people (or me).

3

LACALACA

The first of two locations in Bali, this place will feel a little like Southern California if you have had too many fried rice dishes.

Beautifully decorated, great crab meat quesadillas, strong Mamacita margaritas and live music. Most days, you can find the Aussie owner and probably talk him into taking shots with you.

4

CUCA

5

KU DE TA

This is a must visit, offering creative food that is an awesome alternative to the tons of fried noodles you have been eating. You might want to try this for lunch as it is expensive compared to everything else you will eat. LA prices for LA food.

Get here in the late afternoon to get a seat. This is a great place to see the sunset.

Sit back in one of the red lounge chairs facing the ocean, and vibe to mellow house music over the speakers while sipping on the giant Love Potion #9 shared cocktail and watching the sun dip into the Indian Ocean.

6

EDOGIN AT THE MULIA, MULIA RESORT AND VILLAS

Edogin was an amazing experience. The staff dressed in beautiful yukata robes, and the walls were lined with cherry blossom trees.

Walk in to a grandiose display of sushi, sashimi and oysters. The teppanyaki buffet offered something to satisfy every taste. Stop by the ice cream table before you leave.

The Villas Bali

7

MADE’S WARUNG

8

MOZAIC

9

MOTEL MEXICOLA

Go to Made’s when you first arrive. You will get to try all of the foods that are local to Bali without spending a fortune. This is a great introduction to Balinese culture, and you may even catch a Ramayana floor show. You will also most likely be surrounded by more professional surfers than tourists.

Enter this candlelit garden with hours to spare. This upscale meal in the Ubud countryside will be one of the best meals you have on vacation. Choose from one of two six-course tasting menus—such a treat.

Come here to party. There are bright colors, vivid tiles, and shrines everywhere. The food is good, and the atmosphere is great. Stay late and make your villa manager wonder why you came home partying at 3am.

BAR AT AYANA RESORT AND SPA 10 ROCK Arrive early and take the cable car down the cliff to this gorgeous sea side bar and

restaurant. It is perched high above the crashing surf, and delivers the best sunset views on the island. Lather on plenty of sunscreen, order a Rock My World, and use your AmEx the way it was meant to be.

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Grape

Escape

An Urban Wine Down in the Heart of Leucadia

WRITTEN BY: NICOLE FERA PHOTOGRAPHED BY: JOSIE GONZALES FLORAL DISPLAY PROVIDED BY: PETALS AND BLISS, Facebook: /petalsandbliss

T

o me, nothing goes better with an amazing dinner than a beautifully set table and of course, wine. At Solterra Winery & Kitchen, Owner and Winemaker Chris Van Alyea and Executive Chef Suzanne Williams deliver all of that and more with their rustic take on food, wine, and presentation. A working winery with a kitchen, Solterra is the only one of its kind in San Diego, making it a unique destination to experience. Today, the table is set in their back room of the restaurant, which actually doubles as the place where they make their wonderful wine, which has received top awards in the most prestigious competitions. Barrels filled with all of their exclusive, delicious wines line the room, giving it a rural, cozy feel. The table is a wooden high-top built for six and surrounded with high-back, dark, just weathered enough chairs to complete the look. Since the barrels, table and chairs all coordinate with the wooden theme that fills the room, the table pops with all of its color. Teal vases are lined up along the center of the table, with the largest one placed right in the center. The vases are filled with eye-catching purple flowers that instantly brighten up the entire setting, along with bright green succulents that stand beside them.

Along the center of the table, in between the vases, lay the stems to some of these flowers with their leaves still attached and some scattered purple flowers standing on their own. The table is the perfect combination between effortless and organized with all of its whimsical components.

The table is the perfect combination between effortless and organized with all of its whimsical components.

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Barrels filled with all of their exclusive, delicious wines line the room, giving it a rural, cozy feel.

SOLTERRA WINERY & KITCHEN 934 North Coast Hwy 101 Leucadia, CA92024 760.230.2970 www.solterrawinery.com | MARCH 2015 | 185

Of course, each table setting includes a glass of Solterra wine, because what meal inside a room full of wine barrels could ever be complete without a glass of its own?

Each place setting has a large, square, crisp, white plate that sits below a smaller clay plate which holds each beautifully crafted dish that Chef Williams has prepared.

Complementing the table setting, Chef Williams created a different dish for all six plates that have been set with dishes like the Butternut Squash Flatbread, Lamb Chops, Coastal Paella and Persimmon Salad.

Williams is a graduate of the Culinary Institute of America at Greystone and classically trained in French cuisine.

She has worked in many restaurants on the Napa, Los Angeles, and San Diego scene, where she gained her impressive culinary knowledge and technique. In 2013, she not only competed on Food Network’s “Chef Wanted, Mediterranean Madness,” but took home the grand prize in the competition. Since then, she has been coming up with whimsical, original, farm-to-table dishes for Solterra Winery & Kitchen, bringing her creativity to light with all of the dishes on the menu. Each item truly showcases Williams’ originality with food and her ability to take classic ingredients and transform them into something new, exciting and extremely tasty.

Solterra Winery & Kitchen’s divine food is, of course, always paired with its exquisite wine, made by Chris Van Alyea. Originally from Sonoma County, Van Alyea began making his own wine in 1999, and his first commercial production was in 2002. The love and passion that Van Alyea has for his business is clearly present in all aspects of his work.

This is what sets Solterra aside from not only other wineries, but other restaurants as well. There are few places where you can have your wine made on location and then paired with scrumptious, gourmet food that you know has all been made using local ingredients. The whole restaurant embodies a farm-to-table approach, which includes the grapes as well, and shines through in all that Solterra offers to their guests.

Native Knowledge: As if delicious food and award winning wine weren’t enough, Solterra Winery & Kitchen also provides live music Thursday-Friday and Sunday nights, making it the perfect place to enjoy a romantic date or girls’ night out.

Plan Your Party:

Chef Suzanne Williams 186 |

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For an urban-style Napa experience, come to Solterra Winery & Kitchen for your next event.

Offering one of the most unique spaces in the county, it’s great for rehearsal dinners, birthday parties and corporate events.

M ENU FEATURED MENU

Butternut Squash Flatbread Bacon, Squash Puree, Burrata Cheese, Arugula Pesto, Pickled Tutti Fruitti Farms Squash

Each table setting includes a glass of Solterra wine, because what meal inside a room full of wine barrels could ever be complete without a glass of its own?

Persimmon Salad Persimmon Salad, Burrata Cheese, Winter Greens, Pepitas, Balsamic Reduction

Octopus Brown Butter, Peewee Potatoes, Preserved Lemon, Mojo Rojo, Celery

Lamb Chops Honey & Smoked Paprika Rubbed, Shaved Fennel, Pear, Potatoes, Radicchio, Sumac Vinaigrette

Living Like a Local: Although most wineries in California are found in the warm, inland valleys, Solterra Winery & Kitchen’s location, just a few blocks from the beach, provides a unique climate for their wine. The humidity along the coast is higher, and the temperatures are a lot cooler. These factors make it ideal for aging their wine in the barrels found on site.

Coastal Paella Shrimp, Scallop, Clams, Chorizo, Sofrito, Saffron Rice

Rillettes A weekend special, complete with crostini, pickled onions and mustard seed

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7234 Encelia Dr La Jolla, CA 92037

Many private patios that invite the inside out give this home a resort-like essence, not to mention the vanishing edge pool, the alluring spa, and the outdoor entertaining amenities.

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SU CASA Our sneak peek inside gorgeous local homes

LISTED WITH LINDA DANIELS, THE DANIELS GROUP BRE#: 00545941

SEASIDE STUNNER

This Charming La Jolla Home is the Epitome of Elegance

WRITTEN BY: MARIA WATKINS PHOTOGRAPHY PROVIDED BY: AUSTIN ASHLINE

INTRODUCING A PLACE OF PRISTINE PARADISE This elegant La Jolla oasis is filled with sunshine and salty breezes as it sits less than a mile from the ocean. Built for a large or extended family, this 7,200-plus-square-foot home on Encelia Drive is nestled high up in the exclusive La Jolla Country Club neighborhood.

Though currently on the market, it won’t be for long as it possesses everything a home could offer, and then some!

The chic, clean lines of the architecture take your eyes on an endless journey throughout this modern, contemporary style design.

Originally built in the ’80s, this home has defied the inevitability of age by maintaining its top-notch quality and timeless charm, and has recently undergone a major remodel that has highlighted its dramatic and imposing features.

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NATIVE

KNOWLEDGE: Right around the area of the La Jolla Beach and Tennis Club there is an ivy-hidden gem called Cheese Shop La Jolla. This charming mom-and-pop shop was established in 1972 and became known for importing the finest foods and primarily cheeses from all over the world. This local favorite has continued to thrive over the years offering retro candy, gourmet sandwiches, homemade cookies, and other specialty imports. Drop by the Cheese Shop to pick up supplies for your beach picnic, or take advantage of their catering services to spice up your office luncheon.

FEAST YOUR EYES ON THE UPSTAIRS PRIVATE MASTER BEDROOM (one of two), a room of decadence with glass walls covering over half of the room which offer a panoramic, unobstructed ocean view.

DIVINE DETAILS: ROOMS AND FEATURES The unique architectural design of this home allows almost every room to have an unobstructed ocean view. The sharp angles of the structure are complemented by the floor-to-ceiling glass windows that give the home a soft and open feel.

unobstructed ocean view. Adjacent to the bedroom itself is a separate, fully equipped office or lounge area that has doors leading out onto a wrap-around balcony. Also, there is a fireplace that accesses both rooms along with the coved two-tiered romantically lit ceiling. Wake up to the sounds of the ocean, get cozy watching the incredible sunset and fall asleep with the warmth of the fire. In other words, live like royalty.

With six bedrooms and five and a half bathrooms in the main home and in addition a private detached guest suite complete with bedroom, bath, kitchenette and living ENDLESS OPPORTUNITIES: THE SURROUNDING AREA room and its own view patio, this Encelia stunner offers more than enough space to accommodate all of your needs. Many private patios that invite the inside out As if the home itself is not enough, the surrounding area has just as much to offer, give this home a resort-like essence, not to mention the vanishing edge pool, the if not more! alluring spa and the outdoor entertaining amenities which are ideal for entertaining or reading your most recent thriller while enjoying a relaxing quintessential Southern u LA JOLLA COUNTRY CLUB California day! Additional features of this light and bright home include two Walk for just three minutes through your safe and friendly neighborhood and find yourself at the luxurious La Jolla Country Club. Enjoy a challenging separate tastefully appointed master suites, both with fireplaces and one game of golf on this breathtakingly beautiful, 72-par course. Additionally, with its own library with built-in bookcases and drawers, an abundance Not far off from you can bring the entire family to enjoy a meal in one of the club’s private of recessed and romantic lighting, tumbled travertine floors, state-ofthe kitchen is the dining areas. the-art appliances and tasteful quartzite counters with double bullnose high-ceilinged edges in the generous sized chef's kitchen, luxurious bathrooms, an living room and u LA JOLLA VILLAGE elevator, a three-car garage, and is beautifully landscaped. It is indeed a adjacent study Five short miles southwest and you will have hours of entertainment home that needs to be experienced! that contains walking along the downtown streets of La Jolla Village. High-end shops,

ICING ON THE CAKE

sleek, wooden shelving, a wet bar and an entertainment center.

delightful eateries, sophisticated art galleries, and a cliffside boardwalk where you can view Seal Rock.

As you enter the spacious kitchen, you will instantly notice the endless quartzite countertop space, the stainless-steel appliances, and the state-of-the-art cabinetry. A long, beautiful, built-in island sits in the center of the kitchen, creating the perfect space for food preparation. Increasingly convenient is the built-in wine rack. Entertaining is a breeze when you are armed with this generous sized kitchen; however, you may take more pleasure in laying out an assortment of wine, cheese, and crackers to spend a cozy night alone.

u LA JOLLA HEIGHTS NATURAL PARK A seven-minute walk from your doorstep and you can gape at the gorgeous views of the vast coastline from La Jolla Heights Natural Park.

With sunny days making up 75 percent of our year here in San Diego, you can have a spontaneous family picnic on the afternoon of your choice. Lay out your checkered blanket, indulge in a fresh feast, and watch the kids practice their cartwheels while you look out over the ocean.

Not far off from the kitchen is the high-ceilinged living room and adjacent study that contains sleek, wooden shelving, a wet bar and an entertainment center. This comfortable space can easily accommodate most of your electronic fantasies and creates a gorgeous focus for the room.

u LA JOLLA BEACH AND TENNIS CLUB Travel northwest of your home and in less than ten minutes you will reach the prestigious La Jolla Beach and Tennis Club where you have access to a private beach, heated swimming pool, fitness center, massage services, dining rooms, executive golf course, and 12 championship tennis courts. Consider this a home away from home and the perfect place for socializing.

Feast your eyes on the upstairs private master bedroom (one of two), a room of decadence with glass walls covering over half of the room which offer a panoramic,

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VIEWING: By appointment only SELLING FOR: $4,350,000

WEBSITE FEATURES: Want to learn more?

Visit the Willis Allen Real Estate website (www.willisallen.com) and explore features like: u 25 stunning photographs u Video tour u Detailed school information

thank YOU

TO OUR PARTNERS 619 Vodka

Marine Street Financial

A7D Creative Group

MillerCoors

Amy Rae Boutique

Omnia Nightclub

Andaz

Pacifica Del Mar

Bank Olympic Club

Rad Vapor

Bernardo Winery

Reign & Clover

Board & Brew

RMD Group | FLUXX

Breathe Legal

Sand & Sea Investments

Brian’s 24

Santa Monica Seafood

Caesars Entertainment| Harrah’s

Solterra Winery

Cinepolis

Swiss Watch

Cody's La Jolla

Sycuan Casino

Eat.Drink.Sleep.

TechSpace

Evans Hotel | Catamaran

The Acoustic Spot

Fish 101

The Compass

Florent Restaurant

The Fishery

Gaia Goddessa

The Headquarters

Green Dragon Tavern & Museum

The Layfette Hotel

Jake’s Del Mar

The Sporting Club

JC Resorts | Rancho Bernardo Inn

True Food Kitchen

Johnny B. Hair Care

Verant Group

K1 Speed Racing

William Grant & Sons

L’Auberge Del Mar

Willis Allen Real Estate

Ladeki Restaurant Group

Wood Group

Loews Coronado Bay

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