EAT/DRINK Edition
TONY HAWK BOARD MEETING
6 | LOCALE MAGAZINE
Contributor Call Out PHOTO BY:
MICHAEL WESLEY bluewesley.com | surfart.co @bluewesley Away Feature - Her Way on the Highway Classic Mustang Rentals Costa Mesa, CA DATE TAKEN: NOVEMBER 16, 2015
LOCALE MAGAZINE | 7
TEAM
the
ASHLEY HICKSON
ART
COO/CO-FOUNDER 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.
REILLY KAVANAUGH ART DIRECTOR + DESIGNER 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.
SALES & MARKETING
KARLY MATSON GRAPHIC DESIGNER Originally from Chicago, Karly has lived in a number of places before calling SoCal her home, including Miami, New York City and even a brief stint in Paris. She began her design career in NYC, working in both the packaging and publishing industries with some of the city’s leading creatives. When she’s not designing she loves taking photos and painting.
MIKE TODD SMITH
“For last year's words belong to last year's language. And next year's words await another voice. And to make an end is to make a beginning." —T. S. Eliot, Little Gidding This is our year. We have doubled in size, adding employees and valued partners. This is the year we make our mark and the year we reinvent ourselves. This is the year we become great. How will we do this? How will be different? I told my team to tear down the walls. That nothing was sacred. To think differently. Think bigger. We discussed the idea that what we have accomplished in our first six years could not be the pillow that we rest comfortably on. I told them that the voice you hear coming from these pages will be a choir this year, not a soloist. It will be OUR voice. I encouraged them to make this voice unique. To make it stand out in a landscape where every phone can broadcast a signal and every person can weigh in with opinions at the push of a button. So, we have agreed that: We will continue to shine a light on everything that is amazing in your community. We will be unique in our content, offerings and perspective. We will seek out the unusual, peculiar and special. We will be innovative in story angles and design. We will lead on the digital front and compete with all publications for web attention. We will create distinct social content that is targeted yet viral. We will continue to lead in this arena of hashtags and likes. Why am I sharing this with you? Because we need a witness.
ERIK HALE PUBLISHER
P.S. When you read this we will be occupying a brand new office space, designing and proofing our first issue of LOCALE Greater Palm Springs for its May 1st debut. 8 | LOCALE MAGAZINE
MARKET MANAGER Mike was born in Los Angeles, raised in Laguna Beach and has created a home in San Diego. After graduating from 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.
EDITORIAL
JASON KOSKY
KILEY COLEMAN
MARKET MANAGER 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.”
MANAGING EDITOR Born and raised a Cali native, this Los Angeles local has worked the last four years as a freelance production manager for editorial magazines, fashion companies and a top record company. Now living in Newport Beach, this girl has made LOCALE Magazine her home.
NICK CIMARUSTI
ANDRE MATAELE
EDITOR After living in New York City for a year, Nick now calls Southern California home again. He completed his bachelor's degree in English and Spanish at USC and a master's degree in journalism at Columbia University.
SOCIAL MEDIA MARKET MANAGER Born and raised in Hawaii, Andre has made Southern California his home for the past five years. His position at LOCALE allows him to continue building relationships with people who he values greatly.
GINA MAGNUSON
KELLY ZALDO
EDITOR Having contributed fashion, lifestyle and entertainment editorial from Los Angeles to San Francisco, Gina is happy to return to her Orange County roots. While earning a degree in English at Pitzer College in Claremont, CA, Gina adopted a passion for cinema, literature, music subculture and beer. She enjoys perusing IKEA, going to shows and writing about all of the above.
MARKET MANAGER Although born a Texan, from a young age Kelly has called SoCal her home. Now she lives in Huntington Beach with her daughter. After attending Loyola Marymount University she has held various marketing positions with several print mediums and is excited about the opportunity to work with LOCALE.
BRIANNA ROMANO
NICK PACHELLI
PARTNERSHIPS + MARKETING DIRECTOR Brianna is a 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. She loves traveling, making dinner for friends, a good beer and taking Instagram photos of her dog, George.
ALYSSA KLOPFER
EDITOR A New Mexico native, Nick moved to Southern California to attend college at Loyola Marymount University. After graduating with a degree in English and marketing, he held positions at various publishing and digital media companies in Los Angeles. When he’s not editing stories for LOCALE, you can find him wandering around foreign cities and chatting up local chefs.
DISTRIBUTION
MARKETING + EVENTS COORDINATOR Born and raised in the Irvine bubble, Alyssa has a passion for art and travel. After graduating with a bachelor's degree in art history from Westmont College in Santa Barbara and a summer European adventure, Alyssa discovered LOCALE. In her spare time you will find her with a cafe au lait blogging at her favorite coffee shop, sitting in a museum or searching for any reason to plan a weekend getaway to San Francisco.
RICK RAMIREZ DISTRIBUTION 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.
APRIL GARLEJO INTERNAL SALES MANAGER April is a California native and is new to the Orange County area. After graduating from San Francisco State University with a bachelor’s degree in business management, April took on education management until she eventually found LOCALE Magazine. She is excited to work and grow with the company.
FINANCE VALERIE KERR ACCOUNTANT Valerie is a California native and cannot imagine living anywhere else. She graduated from CSUF with a degree in business and fell into the world of accounting. When she is not crunching numbers for LOCALE, Valerie loves spending time with her two beautiful daughters.
the CONTRIBUTORS M A R C H 2 016
BEAUTY STYLISTS
WRITERS
TYLER HOLLAND NICOLE FERA IG @San_dee_ayGirl
ERIC STRAND
IG @tyler_jal TW @Sirstizorm
ROBYN WYMAN-DILL
IG @thewhiskeyscout
MICHAEL WESLEY bluewesley.com | surfart.co IG @bluewesley
VALERIE KON valeriekon.com IG @Valerie_Kon
TASO PAPADAKIS
JOSIE GONZALES
tasophoto.com
qsphotography.com IG @josgonzales
RYAN WEEDEN salonspruce.com IG @ryan.weeden TW @ryanweeden
CAITLAN HOWLETT OF BUTTERFLI ME MAKEUP STUDIO IG @caitlan_ashley
JOCELYN YOU RANDA AKEEL
IG @jbaabee
MARIUSZ JEGLINSKI MariuszJeglinski.com IG @mariuszjeglinski
IG @randaa7 TW @RandaAkeel
NICK ISABELLA nickisabella.photography IG @nickisabella.photography
CINDY STIRLING Cindystirling.com IG @Cindystirling_muah
RINA MAGSOMBOL IG @daffodilzz
NOBLE ANDREWS
LINDSAY DELONG
IG @nobleandrews TW @nobleandrews
iLikeLindsay.com
EDER ESCAMILLA EDER PHOTO ederphoto.com IG @ederphoto
BRIAN BOND
FASHION STYLISTS SUSAN KRUPA
OF FOXXY ROXXY MAKE-UP ARTISTRY brianbondmakeup.com IG @brianbondmakeup
TW @TraevelPhoudee
BARBARA BERAN
KOLINI FAAGATA
IG @babarah TW @Barbara_Beran
koliniphoto.com IG @koliniphotography TW @kolinilynne
NIKKI SCHIFFMAN OF THE VAULT BY NIKKI thevaultbynikki.sd.com IG @the_vault_bynikki
MICHELLE SLIEFF IG @peachyhungarian TW @peachyhungarian
GWENDOLYN SNEED gwendolynsneed.com IG @gwendolynsneed
KAI OLIVER-KURTIN IG @kaizie1 TW @kaiokay
PHOTOGRAPHERS
ARIELLE LEVY ariellephoto.com IG @ariellelevyphoto
AMANDA GERARDO IG @amandanoelleeee
JED CARTOJANO IG @dailyfoodfeed TW @dailyfoodfeed
10 | LOCALE MAGAZINE
BRADLEY BLACKBURN BApictures.com
JACK LUNGU Jackdphotos.com
*FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about
LOCALE MAGAZINE
CONTENTS March 2016 T H I S I S S U E : Eat/Drink
61
Drink Expert
Stir Crazy San Diego Bartenders Shake Up the Handcrafted Cocktail Scene
31
Eat Expert
Chef’s Table San Diego Chefs Let HighQuality Ingredients Speak for Themselves
12 | LOCALE MAGAZINE
36
Drink Expert
On The Rocks Ralph Erenzo of Hudson Whiskey Started Out in the Rock-Climbing Game, is now Premier Whiskey Distiller
43
Eat Feature
The Hungry Games Eat Your Way Through San Diego’s Restaurants
67
That’s What He Said
His Camera Eats First Daily Food Feed’s Jed Cartojano’s Guide to San Diego
LOCALE MAGAZINE
CONTENTS March 2016 18 26
126
Native Knowledge Monday Through Sunday, By Locals
First Timer’s Guide
Gone Glamping A Sure-Fire Guide to Your First Glamping Experience
Localendar 20 Brews and Bites Arrive in Full Force This Spring
HOME/AWAY
STYLE/BEAUTY
94
Locale Looks
Shifting Gears Planes, Trains, Boats & Automobiles
GO/DO
74
Style Expert
134
Seam Dream
Away Expert
Roll With It Chef Kenji’s Travels Take Him Far and Wide
Meet the Top Designer and Model of Fashion Week San Diego 2015
106 81
Cover Story
140
Bird’s Eye View
Beach Vibes and Floral Tides A Rooftop Dining Experience Meets a Rustic Floral Occasion
Tony Hawk Reflects on His Historic Past and Exciting Future
Fashion Spread
Setting The Table
Glamour Grubbin’ Just One More Bite
144
Away Feature
Her Way on the Highway A Guide to the Best Desert Road Trip Ever
90
Beauty Expert
Stop, I’m B-Lushing Stay Styling with Erica Stolman of Fashionlush
14 | LOCALE MAGAZINE
118
Do Expert
Winner’s Circle Athletes Find Success Through the Challenged Athletes Foundation
152
Su Casa
All Hands On Deck Scan the Surf from a Treetop View
®
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: Noble Andrews, @nobleandrews Model: Tony Hawk, www.tonyhawk.com Styled By: Amanda Gerardo, @amandanoelleeee Makeup By: Brian Bond, www.brianbondmakeup.com | @brianbondmakeup Hair By: Gwendolyn Sneed, www.gwendolynsneed.com | @gwendolynsneed COVER #1 (Blue Suit) Apparel Provided By: GSB Men’s Clothier, www.gsbmensclothier.com Nixon Watch Available at: Swiss Watch Gallery and Fine Jewelers at The Shops at Mission Viejo, www.swisswatchgallery.com COVER #2 (Grey Suit) Tie Provided By: Mark Pomerantz, www.markpomerantz.com Nixon Watch Available at: Swiss Watch Gallery and Fine Jewelers at The Shops at Mission Viejo, www.swisswatchgallery.com
Making THE ISSUE
For LOCALE magazine’s first male cover story, our team was super excited to work with Tony Hawk. Tony skateboarded straight out of his house into his backyard skatepark. To say Tony skates around his house more than he walks is an understatement. Photographer Noble Andrews used a Canon 5D Mark III. The cover action shot was captured with a 20mm f/2.8 lens and Tony’s portrait was with a 50mm f/1.2. AlienBees flash units helped shed some light on Tony’s signature tricks. Makeup artist Brian Bond says it was important to give Tony’s skin a clean look that would would hold up in the San Diego sun and still read as natural on camera. He used a combination of MAC Matte Cream to prime the skin, a light overlay of MAC Face and Body foundation and MAC Mineralize Skinfinish powder to set the makeup. Brian layered the three products to create a glow and realness that rocked all day with no touch ups. Hairstylist Gwendolyn Sneed used a combo of PRIVÉ Distinguished Gentleman matte finish pomade and high sheen pomade. We wanted to have fun with the idea that Tony Hawk is a professional skateboarder, so we thought, “Why not dress him in formal wear?” That’s why you’ll see Tony in a suit and tie as he gets some air across the pages of his interview. Since this is also our spring issue, wardrobe stylist Amanda Gerardo dressed Tony in a bright blue suit for an extra color pop. You’ll also see Tony in a casual daytime outfit of flannel and jeans, to match the shoot’s setting at his backyard skatepark.
NATIVE KNOWLEDGE
BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY
Ò We don’t get out much on Saturdays but when we get the chance and are craving something fancy, we head to Manhattan’s in La Jolla. I don’t think that I have ever been there and not ordered the veal chop. It reminds me of home (Chicago).
LET’S PIG OUT
manhattanoflajolla.com
Ò We don’t often get a chance to do brunch but when we do, Fathom Bistro is our go-to place. It has one of the best views in San Diego, a great staff and a killer beer list. Try the Loco Moco, with extra gravy, of course!
EXPERT: Sara Stroud CREDENTIALS: Owner/Operator, Carnitas’ Snack Shack
fathombistro.com
Ò Mondays can be challenging but starting off at Cardamom Café & Bakery is a great way to kick off the day. Have you ever had their almond croissants? Do it. You can thank me later. cardamomsandiego.com
Ò Hanis and I go to Mexico as often as we can but it’s always midweek! We love so many places but one of our new favorites is Telefónica Gastro Park in Tijuana. From Humo pork to Don Ramen dishes, it’s fantastic!
Ò Of course, it’s going to appear that I am biased (our food truck is there every Thursday) but it doesn’t take much to get us to Fall Brewing. We love their beer and staff and have even been known to come up with some pretty wild excuses to have to go there. fallbrewing.com
Ò Wednesdays seem to be all about meetings for me! I try to be strategic and plan at least one, if not two of them, at Holsem Coffee. I love the space, the owners and their amazing cold brew concoctions. It’s been a great addition to North Park! holsemcoffee.com
Ò It’s always a great Friday if we are eventfree and done with work relatively early. We head to Común downtown. We love Chef Chad White’s food and have been known to fight over his smoked mahi. I like it on top of the caesar salad. comunsd.com
18 | LOCALE MAGAZINE
“
Hanis and I go to MEXICO as often as we can but it’s always midweek!
”
PHOTO BY: Bradley Blackburn
NATIVE KNOWLEDGE
BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY
TENDER GREENS: An Hoang
GUTS ’N GLORY EXPERT: Amy DiBiase CREDENTIALS: Executive Chef, Tidal
Ò Another Point Loma spot that I can’t live without is Con Pane. Some of the best bread in town is being produced there as well as their insanely addictive cinnamon rolls and scones. All of our bread at Tidal is from there.
Ò My fiancé and I can be found at the bar during Leroy’s social hour (4-6 p.m.) and well past the end time for their $10 off bottles of wine. The bartenders are engaging and my friend Tim Kolanko, whom we affectionately call TK, is the chef of the restaurant group. Love his food!
Ò Saturday nights after work, we head to the Red Fox Room for an old school piano bar experience. I start with a dirty martini, shrimp cocktail and their Athenian salad with chicken. They serve their full menu until 1 a.m.
leroyskitchenandlounge.com
redfoxsd.com
Ò When we have a Tuesday off, we always hit South Beach Bar and Grille in Ocean Beach for grilled wahoo tacos and happy hour margaritas.
Ò After the gym and before heading into work, I like to stop into Tender Greens for lunch. When I lived in Point Loma I was there three or four days a week. I really enjoy learning about Pete Balistreri’s salumi-making techniques. tendergreens.com
southbeachob.com
Ò I’m fortunate to be able to walk to one of my favorite cafes, Krakatoa, located in Golden Hill. I love to sit on their fig tree shaded patio and have the Vesuvio breakfast sandwich. krakatoacafe.com
20 | LOCALE MAGAZINE
“
I love to sit on their fig tree shaded patio and have the VESUVIO BREAKFAST SANDWICH.
”
Ò Sunday night is our date night. We enjoy sitting on the patio at Buona Forchetta in South Park with a bottle of Italian wine, their prosciutto plate and the Alexa pizza that has rapini, housemade fennel sausage and scamorza. buonaforchettasd.com
PHOTO BY: Bradley Blackburn
NATIVE KNOWLEDGE
BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY
TONGUE THAI’D
Ò By far one of my favorite spots in all San Diego is Del Prado by Balboa. For Saturday night dinner I like to sit at the bar and order a drink or two while I wait for my table to be set. I love to be seated out in the patio right by the water. This restaurant has beautiful views of downtown and overlooks the harbor and the food ... delicious! It is one of the reasons why I love San Diego so much.
EXPERT: Ton Sangkapong CREDENTIALS: Owner of Lotus Thai
Ò It’s time for a good kick to begin the week. I go to the Yard House in Mission Valley. It is a nice upscale restaurant and the ambiance is nice sleek and modern. They are extremely friendly and helpful and will make you feel so warm and welcome instantly.
cohnrestaurants.com
Ò I have a major sweet tooth so Up 2 You Cafe has always been one of my go-to dessert places. I normally get the brick toast, but lately I order the Belgian waffle with Nutella, strawberries, cookies and ice cream. It’s such a fun atmosphere; sometimes you find group of friends playing board games while enjoying their cup of tea or coffee. up2youcafe.com
yardhouse.com
Ò Time for something classic, and nothing compares to The Habit burger, one of my favorite burger places. I love their freshness ingredients, the extra cheese and their fries and onion rings. I rate them as San Diego’s best cheeseburger—great food and friendly service. Ò This is one of my favorites spots to eat in Clairemont Mesa/ Kearny Mesa area, Buga Korean Restaurant. They have a good quality selection of meats along with extraordinary side sauces like brisket sauce, hot sauce, sesame oil and salt. I love their fish cakes—they’re great for family and friends. bugaBBQ.com
habitburger.com
Ò One hundred percent fresh you can really taste lives at China Max Seafood Restaurant. I like to order their Peking Duck. I love how they cut the duck and portion it in front of you. It is not too oily or too dry but perfectly cooked to a crisp. chinamaxsd.com
“
This restaurant has BEAUTIFUL VIEWS OF DOWNTOWN and overlooks the harbor and the food ... DELICIOUS!
”
Ò Time to relax, and the best place to go in the morning is La Jolla shore. The crowd here is very laidback, mature and friendly. This is also one of the cleanest beaches in Southern California, and around the area you can find boogie board and kayak rentals. It is always so nice to come here. It brings a euphoric serenity to my mind, body and soul. Sunday evening: Kula Sushi, here we come. This place is amazing. I love the gimmicky concept of Kula. The sushi is served fresh via conveyor belt. Each table has an iPad where you can place your order, then you remove your selection from a neat automated conveyor. It’s a great place to finish up another great week. kulausa.com
PHOTO BY: Bradley Blackburn
22 | LOCALE MAGAZINE
BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY
Ò Friday is usually a date night. I crave quality food that is unique and different. Romesco Mexiterranean Bistro in Bonita has the most authentic flavors. It’s an upscale eatery crafted by Chef Javier Plascencia with a fusion of traditional northern Mexican and Mediterranean flavors. They have the best paella I’ve ever had—and I’ve had a lot of it. If seafood is your thing, the ahi tuna tostada is a close second.
SMOOTH
OPERATOR
romescomexmed.com
EXPERT: Samantha Halper CREDENTIALS: Media Relations Manager, Alternative Strategies
Ò The first day of the work week makes me crave a good lunch to get through the day. Brazen BBQ in Hillcrest has the best BBQ around, stemming from their award-winning flavors. Their brisket and meats aren’t drenched in sauce, but rather you can put the sauce on yourself, making it customizable and a perfect hearty meal every single time. Try the B.R.A.G. BBQ Sauce— trust me.
Ò A new restaurant that recently opened in between the Bankers Hill and Hillcrest areas is The Brew Project. I’ve found myself going there a lot recently because of the inviting atmosphere and San Diego-inspired eats. Chowing down on the breakfast carne asada fries is the best part of the weekend. These come with cross cut fries (my favorite) and two eggs cooked to your liking. I just consider this the meal for the rest of the day. Tip: They have a rotating draft of 24 local beers, plus a great cocktail menu. Get the Social!
Ò Wings, wings and wings. If you want to find a plethora of wing flavors under the same roof, take the trip on the 101 to Pillbox Tavern in Solana Beach. Instead of going to a chain for wings, they have the 13 different flavors to smother your wings in plus high quality ingredients. Hits the spot.
thebrewproject.com
pillboxtavern.com
brazenbbq.com
Ò San Diego is home to the Taco Tuesday. There are many taco spots in San Diego that compete for the title of best taco, but one of my favorites is from The Taco Stand in La Jolla. The al pastor taco has rotisserie marinated pork, cilantro, onions, cilantro sauce and pineapple. If you have never had pork and pineapple together, you are missing out! letstaco.com
Ò I have a weekly ritual of Thursday Happy Hour with my co-workers. Our go-to spot is West Coast Tavern in North Park, a 1920s-style restaurant and bar with a laidback urban vibe. You can’t go wrong with a large glass of chardonnay, the burrata and prosciutto flatbread and an order of seasoned fries after work. Did I mention the fries come with sriracha ketchup? Tip: Grab the table outside with the firepit in the middle. westcoasttavern.com
24 | LOCALE MAGAZINE
“
If you have never had PORK AND PINEAPPLE together, you are missing out!
”
Ò After splurging on Saturday, I try not to eat too heavily on Sundays. Farmer’s Bottega in Mission Hills is the definition of farm-totable as they boast fresh, seasonal produce in all of their dishes from filling salads to savory entrées. My personal favorite is the Going Back to Cali benedict with two poached eggs, sliced turkey, avocado and hollandaise—I always add tomato too. Their brunch is equally as delicious. I always have a difficult time choosing between their huge selection of omelets and benedicts. Not to mention, they have some of the best organic coffee! Definitely a Sunday brunch hotspot! farmersbottega.com
PHOTO BY: Noble Andrews
WEST COAST TAVERN: Anh Nguyen
NATIVE KNOWLEDGE
LOCALE ndar
20
BREWS AND BITES ARRIVE IN FULL FORCE THIS SPRING WRITTEN BY: BARBARA BERAN
CHOCOLATE FESTIVAL
sdbgarden.org ¢ The San Diego Botanic Garden’s annual Mother’s Day weekend
event, May 9 from 10 a.m. to 4 p.m., will feature samplings from local Encinitas chocolatiers, demonstrations, a chocolate fountain and children’s activities. Free with paid garden admission ($8-$14), chocolate tastings are extra; $2 parking.
RHYTHM AND BREWS sdrhythmandbrews.com
The tradition returns of bringing many of the nation’s most popular craft beers together with talented musicians in a beautiful outdoor festival strategically located along San Diego’s “Hops Highway” in Vista.
20TH ANNUAL MEET THE CHEFS
casadeamparo.org/events/meetthechefs ¢ Enjoy an afternoon of fantastic food, wine, auction items and
more, poolside at the Hilton on April 24 from 12:30-4:30 p.m. Guests will enjoy signature sample dishes from over a dozen premier restaurants and chefs, complemented by an extensive selection of wines and champagne.
22ND ANNUAL SHAMROCK
22ND ANNUAL TASTE OF GASLAMP
plans? Grab a green beer or cocktail at shamROCK from 4 p.m.-midnight in the Gaslamp Quarter, presented by Jameson and The Field. Over 80,000 square feet of downtown will be transformed into an Irish wonderland with green astroturf as more than 20,000 attendees do their best jig. 21+ only. General Admission: $35 through March 5, $40 through March 13, $45 on the day of the event VIP: $75 through March 5, $85 through March 13, $95 on the day of the event.
urban culinary walking tours is set against the beautiful backdrops of the Gaslamp Quarter’s historic buildings, so you can indulge in food and the beautiful city. The self-guided restaurant tour is a feast of diverse cuisines featuring more than 25 Gaslamp Quarter restaurants and their house specialties. Proceeds from this exciting event will go toward the Gaslamp Quarter Association’s ongoing promotional programs and efforts to enhance and protect this National Historic District. April 2, 2016.
sandiegoshamrock.com ¢ Need St. Patrick’s Day
INTERNATIONAL PAELLA & WINE FESTIVAL
paellawinefest.com ¢ Cruise over to Embarcadero
STONE BREWS CRUISE
socalbrewscruise.com ¢ Cruise the friendly waters aboard the luxury yacht, Hornblower Adventure, for a four-
hour celebration on May 27. This includes unlimited samples of rare, limited release and iconic Stone beers, two floors of entertainment including a top-deck dance floor and the mid-level live music deck, usually featuring cover bands. Food is also available for purchase. 26 | LOCALE MAGAZINE
Marina Park for unlimited tastings of Spain’s signature rice dish and wine. Chefs from across the globe will compete for “Best Paella in the BajaCalifornia Region,” while wineries from Baja California and Napa/Sonoma plus local craft breweries offer their finest pairings. Also expect live music, flamenco dancing and cooking demonstrations.
gaslamp.org/taste-of-gaslamp ¢ One of San Diego’s original
7TH ANNUAL I LOVE POKE FESTIVAL
onoyum.com ¢ The island-inspired event
returns to Bali Hai in May, bringing the perfect opportuna-ty to indulge in beach culture at its finest. Reggae sounds play as chefs compete for the Best Poke Dish title, and additional restaurants serve Asian-Hawaiian dishes like fried rice, lumpia and shaved ice. Guest judges from past years have included pro surfer Joel Tudor and pro skater Christian Hosoi.
ROCK STAR BEER FESTIVAL
www.rockstarbeer.com ¢ Not your average beer event. This event is half
CINÉPOLIS THEATRES
cinepolisusa.com/del-mar ¢ If you just need to sit back and watch a flick, Cinépolis Del Mar offers over 500 luxury
recliners with at-your-seat waiters. Guests can indulge in appetizers, entrées or the fully stocked bar. Spring Releases: March 18, The Divergent Series: Allegiant. March 25, Batman v. Superman: Dawn of Justice. May 6, Captain America: Civil War. May 27, X-Men: Apocalypse.
FIESTA OLD TOWN CINCO DE MAYO
cincodemayooldtown.com ¢ Celebrate Cinco de Mayo
BACON & BARRELS
baconandbarrels.com ¢ This event is for bacon
obsessed foodies and those who prefer their drinks from a barrel! On May 21, you can be munching on Nutella French toast with bourbon and bacon homemade ice cream and bacon salt, sipping on a craft beverage, listening to live music and looking at the gorgeous San Diego bay views.
30TH ANNUAL FALLBROOK AVOCADO FESTIVAL fallbrookchamberofcommerce. org/events ¢ Celebrate Fallbrook’s “green
gold” on April 17 from 9 a.m. - 5 p.m. at Avocado Central at Main and Alvarado. Enjoy guacamole contests, various avocado competitions, a beer garden featuring local talent, live entertainment, craft vendors, plenty of food and an artisan walk featuring local artists.
with three stages with live entertainment, over 40 bands and more in San Diego’s oldest neighborhood, Old Town. This free family-friendly fiesta will happen Friday, May 6, 11 a.m.-10 p.m., Saturday, May 7 11 a.m-10 p.m. and Sunday, May 8, 11 a.m.-5 p.m.
GATOR BY THE BAY gatorbythebay.com ¢ Craving Southern
hospitality? Treat yourself to this zydeco, blues and crawfish festival on May 5-8 at Spanish Landing Park with more than 85 performances, seven stages along with Cajun and Creole food. Single day tickets are available. This festival has been recognized as an official ambassador of the State of Louisiana since 2012.
9TH ANNUAL CITYBEAT FESTIVAL OF BEERS
citybeatbeerfest.com ¢ Get hoppy on April 23 in the
hipster haven streets of North Park, in front of the historic Lafayette Hotel. Between 1-5 p.m., attendees can indulge in unlimited beer tastings of over 125 beers from over 50 breweries, food trucks, live music and so much more!
craft beer festival and half concert, bringing national headlining bands and beers you would not normally see on shelves. The April evening event uses state of the art sound and lighting equipment and features an after party. Past bands include Story of the Year, Hoobastank, 3oh!3 and Alien Ant Farm.
SAN DIEGO INTERNATIONAL WINE SHOW
BANKERS HILL ART & CRAFT BEER FEST
around the world will offer tastings and sales at this twoday event, April 25-26 from 1 to 6 p.m. at the Del Mar Fairgrounds. Event features food sampling, entertainment, art displays and more. $55$65. $10 parking.
one of the most historic venues in Bankers Hill, enjoy San Diego’s finest craft breweries, art installations from world renowned Bankers Hill artists and food from some of the most well recognized chefs and restaurants in San Diego.
sandiegointernationalwineshow.com ¢ Dozens of wineries from
4TH ANNUAL VINDIEGO WINE AND FOOD FESTIVAL vindiego.com ¢ Calling all wine
sandiegobrewersguild.org/events ¢ This March at The Abbey,
connoisseurs! This wine focused event at Liberty Station will feature over 300 handcrafted wines from top tier wineries, local bites from 20-25 restaurants and musical entertainment. Portions of proceeds go to Jacobs & Cushman San Diego Food Bank. April 1-2.
4TH ANNUAL SAN DIEGO VEG FESTIVAL
sandiegovegfest.com ¢ Turn-ip for what! Grab your
friends and family to celebrate healthy living on June 4. This event supports a community and lifestyle of being compassionate, plant-based and earth-friendly. Event features guest speakers, activity booths, plant based food and a juicing contest.
JUNIOR LEAGUE OF SAN DIEGO FOOD & WINE FESTIVAL: A KENTUCKY DERBY AFFAIR www.jlsdfoodandwine.com ¢ Celebrate the Kentucky Derby and wear your best hat on May
7, with over 50 of San Diego’s best restaurants. Enjoy bites, wines, top craft and microbrews and exotic cocktail tastings plus live music. Proceeds support the development and training of women to be strong community leaders through voluntarism. LOCALE MAGAZINE | 27
PHOTO BY: Kolini Faagata
eat /drink
MARCH
2016
31 EAT EXPERT San Diego Chefs Are Making Waves with Local Ingredients
36 DRINK EXPERT Toasting to Success with Hudson Whiskey Founder Ralph Erenzo
43 EAT FEATURE The Best Bites, Chews, Sips and Food Comas Await in the SD Foodie Guide
61 DRINK EXPERT San Diego Stays Classy with Innovative Craft Cocktails
67 THAT’S WHAT HE SAID
43
Daily Food Feed’s Founder Breaks Down San Diego’s Food Scene
EAT FEATURE The Hungry Games
BOARD & BREW 22411 Antonio Pkwy Ste 180 Rancho Santa Margarita, CA 92688 949.709.5566 www.boardandbrew.com
29
MARCH 2016
THE FISHERY 5040 Cass St, North Pacific Beach, CA 92109 | 858.272.9985 | www.thefishery.com
Chef's
TABLE
SAN DIEGO CHEFS LET HIGH-QUALITY INGREDIENTS SPEAK FOR THEMSELVES
WRITTEN BY: KAI OLIVER-KURTIN PHOTOGRAPHED BY: NICK ISABELLA
A LOT OF EXCITING THINGS HAVE HAPPENED IN THE SAN DIEGO culinary scene lately, whether it’s getting more celebrity chefs establishing restaurants here, opening a daily public market that rivals any other famed market in the country, or creating our own distinct food culture that doesn’t rely on leftovers from Los Angeles. San Diego’s temperate climate yields high-quality produce, while our proximity to the ocean provides a bounty of fresh seafood. Two local chefs are among those leading the charge in highlighting our city’s culinary riches within their restaurants. Executive Chef Tim Kolanko sources products
from the Liberty Public Market on his menu at The Mess Hall, and Executive Chef Paul Arias at The Fishery procures fresh seafood from the restaurant’s parent company, seafood supplier Pacific Shellfish. The pair of chefs have both worked under Executive Chef Jeff Jackson at The Lodge at Torrey Pines, and in 2012, Kolanko joined Arias at The Fishery to gain restaurant management experience. So perhaps what hasn’t changed in San Diego’s culinary community is the overlap and closeness of its star players. Here’s what the chefs had to say about their careers, mentors and successful restaurants.
31
CHOW DOWN
Chef Tim Kolanko Prepares Market-Fresh Meals at The Mess Hall in Liberty Public Market
EXPERT: Tim Kolanko, Executive Chef, Blue Bridge Hospitality NUMBER OF EATERIES OVERSEEN IN SAN DIEGO: Nine
BLUE BRIDGE HOSPITALITY INCLUDES THESE LOCAL CONCEPTS:
1. Coronado Coffee Company
2. Leroy’s Kitchen + Lounge
3. Liberty Public Market
4. Lil Piggy’s Bar-B-Q
5. MooTime Creamery
6. Stake Chophouse & Bar
7. The Mess Hall at Liberty Public Market
8. Village Pizzeria (Orange Avenue and Bayside locations)
KOLANKO’S FAVORITE LOCAL RESTAURANTS TO VISIT ON HIS DAY OFF:
1. Urban Solace
2. The Smoking Goat
3. Jaynes Gastropub
4. Blind Lady Ale House
5. Cafe Chloe
6. Prepkitchen Little Italy
7.
S
an Diego has many neighborhood farmers markets, and even had a daily public market for a short time (RIP, San Diego Public Market), but now we have the Liberty Public Market in Liberty Station that combines a farmers market with a restaurant, wine bar and beer shop—open for business seven days a week. Run by local hospitality collective Blue Bridge Hospitality, Liberty Public Market is the most complex project the group has taken on yet, including partnerships with more than 30 food and retail vendors to ensure the market is all-inclusive. The 22,000-square-foot space was completely reconstructed to accommodate the unique elements and design of a marketplace. Anchoring the market is on-site restaurant The Mess Hall, which incorporates ingredients from the market directly into its menu offerings to embody sustainability and freshness. At the helm of The Mess Hall is Executive Chef Tim Kolanko, who has more than 20 years of culinary experience and has overseen the dining operations of the hospitality group’s nine diverse eateries since 2013. The Mess Hall at Liberty Public Market is their newest endeavor, with the goal of showcasing the region’s bountiful food products and skilled artisans. Q: I understand your career in the restaurant industry began as a dishwasher. How did that experience shape your approach to running a restaurant? Tim Kolanko: The dishwasher is one of the hardest-working positions in the restaurant; without them everything stops. You always take care of your dishwashers. Q: After culinary school, you backpacked through Western Europe for a few months. What did you learn about yourself during this time that ultimately led you back home to Michigan to start your career in the kitchen? TK: I learned that I really love to travel. It was an epiphany to see how deeply food is ingrained in the culture of each region throughout Europe.
spending more time in the front at Mess Hall and integrating the back of the house into the nightly service. Spending time on the floor provides some invaluable perspective for a cook. Q: In your current role as the executive chef of Blue Bridge Hospitality, how do you manage to split your time between all nine properties? TK: I’m more like an advisor to the casual concepts, creating a new recipe or finding a solution to something that needs fixing. I spend the majority of my time working with the chefs at Stake and Leroy’s. I’m learning to be more efficient with my time in the kitchen as I get less of it in each restaurant. I try to teach as much as possible. Any time we’re working on something that may be a good lesson for the cooks, we gather all the cooks and explain what we’re doing and why. I enjoy that part of the job. Staff development is the way we give back to the cooks and strengthen our business. Q: How is The Mess Hall different from your other restaurants? TK: It’s going to be more fluid. At Leroy’s we change the menu a lot, but Mess Hall will change daily with a strong focus on beverage pairing. I’m also looking forward to getting the cooks out of the kitchen and on the floor. I want the cooks to interact with the guests directly. I think it will enhance the guest experience. Q: Your newest restaurant, The Mess Hall, is the group’s first venture outside of Coronado. Has expanding to a new neighborhood presented any challenges or learning opportunities for you? TK: Ask me in about six months, and I’m sure I’ll have a lengthy answer!
“Spending time on the floor provides some invaluable perspective for a cook.”
Q: As part of the new Liberty Public Market, how does The Mess Hall incorporate products and ingredients from the market? TK: We’ll be sourcing the great majority of our goods in the market since it has everything we need: produce (from the produce stand), bread and butter (from —Executive Q: How was your career strengthened while Bread & Butter), meat (from Liberty Meat Shop), fish Chef Tim working under acclaimed chefs like Stuart Brioza (from Fishbone Kitchen), cheese and salumi (from Kolanko and Charles Dale? Venissimo Cheese), fresh pasta (from Pasta Design), TK: Working at Tapawingo with Stuart Brioza was a pastries (from Crafted) and spices and pantry goods revelation because he was cooking modern food with a real (from The Market Pantry). reverence for tradition. It was also my first introduction to fine Q: How would you describe the menu to those who haven’t dining. I wish I’d have worked with him longer; it was his first visited the restaurant yet? chef job and it was obvious he was going to be very successful. TK: Truly market-driven because we’re in the market. The Renaissance with Charles Dale was intense and progressive. We beverage-pairing component is going to be a focal point and were doing stuff like gelatin foams back in 2001. We had a small really fun. I have a great relationship with our wine director, staff and a really ambitious menu. Every day was a challenge. Greg Majors, so we’re excited about this aspect of the menu. Q: As part of the opening culinary team at The Lodge at Q: Tell me more about the format of the restaurant and how Torrey Pines, what did you learn from opening a restaurant? it changes from à la carte to prix fixe to family style. TK: I learned that you have to be nimble and evolve. Executive TK: The menu will all be available à la carte, but we’re going to Chef Jeff Jackson’s vision was so unique and really made us offer some prix fixe multi-course options that will present a real all look at food a little differently. Jeff had a way of instilling value. At brunch, I want to offer a family-style option inspired his vision into all of us who cooked there. Most importantly, by the years of doing the Artisan Table dinners at The Lodge at he taught us to strip dishes down to what really matters. His Torrey Pines. cooking is anti-pretentious. Q: Does the restaurant pay homage to the building’s former Q: You’ve also been a restaurant manager at The Fishery in life as a Naval Training Center? North Pacific Beach. Did you enjoy being part of the front-of- TK: Building No. 1 did house the original NTC mess hall, so house operations for a change? yes, we’re keeping the original naval ship murals around the TK: I did it because I wanted to own my own place and it was perimeter of the restaurant and we’re working on some old a unique opportunity to learn the front-of-house operations. black and white mess hall photos. We’re going to honor the I’m pretty social, so I enjoyed the guest interaction and I really history of it without getting too kitschy. enjoyed managing the wine program. I’m looking forward to
¡Salud!
SWEET 17 32 | LOCALE MAGAZINE
Blue Bridge Hospitality’s first restaurant, MooTime Creamery, recently celebrated its 17th anniversary with an ice cream eating competition benefiting local nonprofits, and thanked the community with $0.17 ice cream scoops.
THE MESS HALL 2820 Historic Decatur Rd San Diego, CA 92106 619.522.6890 www.libertypublicmarket.com
“
I WANT THE COOKS TO INTERACT WITH THE GUESTS directly. I think it will enhance the guest experience.” —Executive Chef Tim Kolanko
LOCALE MAGAZINE | 33
FISH TALES
Preparing Fresh Seafood Goes Swimmingly for Chef Paul Arias
EXPERT: Paul Arias, Executive Chef, The Fishery FAVORITE COOKBOOK: The kind with lots of photos
W
alking into the warehouse-sized building that houses The Fishery in North Pacific Beach feels like entering a rustic fisherman’s cabin. The building’s industrial elements, exposed wood, fish mounts and photos of San Diego’s historic fishing industry make you feel confident that you came to the right place for fresh seafood. With a large dining room, bar area and seafood display counter, The Fishery is popular among the locals for grabbing lunch or dinner, having a drink at the bar or buying seafood products to prepare at home.
CHEF ARIAS’ RULES FOR COOKING
1. Don’t rush things
2. Always let your fish rest
3. Just like meat, fish needs a little nap when it comes off the heat
CHEF ARIAS’ FAVORITE NEW SAN DIEGO RESTAURANTS
1. Oceana Coastal Kitchen
2. Bracero Cocina de Raíz
3. Bottega Americano
Q: How do you benefit from having a seafood distributor as The Fishery’s parent company? PA: We are definitely lucky to have Pacific Shellfish as our parent company. For over 30 years, they have set the standard for the quality of seafood that The Fishery showcases. It doesn’t hurt that they are only about 10 steps away!
The Fishery’s Executive Chef Paul Arias has been Q: I understand The Fishery is concerned with running the kitchen since 2008. Previously, you the sourcing and sustainability of its seafood could find him cooking at A.R. Valentien, The products. How does that affect the quality of Grill at The Lodge at Torrey Pines and Royale your food? Brasserie & Bar. At The Fishery, he rolls out a PA: We are very conscious of what we serve at The new menu quarterly to pair the restaurant’s main Fishery. There are many seafood products that staples with fresh, seasonal ingredients. As soon are considered sustainable, but we have chosen as seasonal produce is available, The to source and support wild and domestic Fishery makes updates to the menu fishing industries. We continue to stay “We continue accordingly. Springtime means the start informed and on the pulse of what is to stay of Alaskan halibut and king salmon informed and happening in the seafood industry as season at The Fishery, but you can also on the pulse a whole, and source products that we expect to see fresh produce such as of what is believe in. asparagus, peas, fava beans and green happening in Q: You’ve said that spending time the seafood garlic make an appearance on the menu. in France helped you view meals as industry as Q: I know halibut and salmon are in their a whole, a celebration. How is that sense of high season this time of year, but what and source celebration put into your work as a chef? other seafood items are best enjoyed in products that PA: Every week I write a new and unique the springtime? we believe in.” menu based around whatever is inspiring Paul Arias: Local spot prawns are definitely me at the moment. This menu is used for —Executive a local and personal favorite. our Tuesday Tasting events that sell out Chef Paul Arias Q: Speaking of seasons, tourist season every week. It’s nice to see people making is right around the corner. Will you see the effort to come out to not only get their an increase in business from out-of-town guests? healthy seafood fix, but also to experience the PA: After 18 years we have a great local following, tasting and the wine pairings. but definitely see an increase of new faces during Q: A pivotal moment on your journey to becoming tourist season. a chef was making mayonnaise from scratch for Q: How would you describe The Fishery to friends? the first time. What other aha moments have you PA: The Fishery is a casual yet upscale restaurant. had during your culinary career? It’s minimally nautical in decor with an open floor PA: Working for the first time in a restaurant that plan. We focus on local, high-quality produce serves nothing but seafood has brought some really and seafood sourced from reputable and trusted big aha moments in the past several years. After fisheries to drive our menu. first starting at The Fishery we were considering Q: Do you have a favorite dish or type of fish to the idea of brunch, so through the process of trial and error, I ended up making swordfish sausage, prepare, and why? PA: Anything whole—from lobster to Dungeness salmon bacon and shrimp chorizo. Over the years, I have made fish into meatballs, prosciutto and crab, to a whole fried or grilled local rockfish or other meat-like preparations. red snapper. For the obvious natural and cool presentation purposes, cooking shellfish in its shell provides the most flavor, and keeping fish on the bone will also make the tastiest end product. Q: What is your process for coming up with new recipes? PA: Our dishes and recipes are always based on what is in season, and I try to stick to classic flavors for different regions of the world—meaning we have a variety of different international-style dishes on our menu, as well as recipes written and tested with the idea of sticking to traditional flavors.
FISH FRY 34 | LOCALE MAGAZINE
Q: What upcoming projects or changes at The Fishery are you looking forward to? PA: No big changes on the horizon, just continuing to focus on wild and responsibly caught domestic seafood and fresh local produce to match.
Q: If you had the opportunity to cook with any chef in the world, who would it be and why? PA: I have always been a huge fan of Eric Ripert and his classic, yet simple, seafood preparations. He also seems like he’d be fun to party with!
When preparing meals for his family at home, Arias typically goes to The Fishery market to buy supplies for homemade seafood pastas or stir-fry.
“
WORKING FOR THE FIRST TIME IN A RESTAURANT THAT SERVES
nothing but seafood has brought some really big aha moments in the past several years.” —Executive Chef Paul Arias
THE FISHERY 5040 Cass St North Pacific Beach, CA 92109 858.272.9985 www.thefishery.com
LOCALE MAGAZINE | 35
DRINK EXPERT
On The
ROCKS R A L P H E R E N Z O O F H U D S O N W H I S K E Y STAR TED OUT IN THE ROCK-CLIMBING GAME BUT IS NOW A PREMIER WHISKEY DISTILLER
WRITTEN BY: ERIC STRAND, THE WHISKEY SCOUT PHOTOGRAPHED BY: MARIUSZ JEGLINSKI
THE EXPER T
RALPH ERENZO Hudson Whiskey Distiller, Partner, Brand Ambassador
Favorite non-Hudson whiskies: Glenfiddich 12 and Glenfiddich 15
Hudson Whiskey is the first whiskey distillery in New York State since Prohibition and a true handcrafted spirit—from milling the grain to distilling to bottling and hand-numbering each product. The artisan brand started out small, but has come to gain notoriety within the industry and among consumers, being named Best Artisan Distiller of 2010 by the American Distilling Institute and Best New American Whiskeys 2010 by Food & Wine Magazine. Ralph Erenzo brings 35 years of production and development experience to Hudson Whiskey. Prior to starting Hudson Whiskey, his business, ExtraVertical Inc., provided technical services to corporate and media clients for projects. Erenzo’s work at the state level has resulted in the passage of the Farm Distillery Act, which permits New York farms to establish distilleries on site and sell their agricultural spirits at the farm. A born and raised New Yorker, he has realized a lifelong dream of settling in the Hudson Valley.
36 | LOCALE MAGAZINE
“IT TURNS OUT I HAD EARNED THE RESPECT OF SOME OF THE OLDER NEIGHBORS WHEN I REFUSED TO BACK DOWN. HUDSON HAS BEEN GOOD FOR THE COMMUNITY.” —RALPH ERENZO
HUDSON WHISKEY www.hudsonwhiskey.com BOSSCAT KITCHEN & LIBATIONS 4647 MacArthur Blvd Newport Beach, CA 92660 949.333.0917 www.bosscatkitchen.com LOCALE MAGAZINE | 37
“IT WAS ALL LUCK. WE STARTED AT THE EXACT RIGHT TIME TO GET IN ON THE EMERGENCE OF WHISKEY.” —RALPH ERENZO
NO
LIMITS: Bourbon can be made anywhere in the U.S., even though the majority does come from Kentucky.
SIZE
DOESN’T MATTER: The standard whiskey bottle in the U.S. is 750ml. The standard in Europe is 700ml.
GRAINY
OUTLOOK:
After at least 51 percent corn, Bourbon is usually made of varying percentages of wheat, rye and barley. The final recipe is called the mash bill.
WHEAT
DID YOU SAY?
A “wheater,” like the famous Pappy Van Winkle Bourbons, is a Bourbon that has a high percentage of wheat as its secondhighest gain.
FROM THE
FLAMES:
Because of the fire, Hudson released a “Double Charred” whiskey. The barrels are charred once on the inside and again on the outside.
Sitting back on a comfortable Southern California afternoon at Bosscat Kitchen in Newport Beach, Erenzo reminisces about Hudson Whiskey’s first 10 years. The journey started unexpectedly, and now the two-man startup is recognized as one of the world’s most respected craft whiskey distilleries. The path that would eventually lead Erenzo here began at the base of the Shawangunk Mountains, one of North America’s premier rock climbing destinations. An avid climber himself, Erenzo had dreams of creating a quiet climber’s ranch to allow fellow enthusiasts a convenient place to camp before tackling the cliffs. It seemed a perfect fit to cap off his 25-year climbing career. Having built and managed New York’s first indoor climbing gyms, including the ExtraVertical Climbing Center on Broadway, it was time to take it back to nature. Trouble started almost immediately for the soft-spoken entrepreneur, however. Neighbors rallied against the idea and began a barrage of legal challenges. The resulting feud could easily have been written in a dime-store novel of the Old West. Legal challenge after legal challenge was used to stall and drain Erenzo’s resources and resolve. In the end, the three-year battle was successful. Erenzo sold most of his property, and his beloved climbing ranch would never be. What led him from that little town in Orange County, New York, to this little town in Orange County, California, is a tale of persistence, luck and, many times, just not knowing any better. Find out below why revenge is a glass best served neat. Q: Let’s start from before the beginning. What happened with the climbing ranch? Ralph Erenzo: One of the neighbors led people to think that all these loud, obnoxious New Yorkers would descend on their peaceful life,
38 | LOCALE MAGAZINE
victimize their families and property. The damage was done and I couldn’t change anyone’s mind. Every time I would apply for a permit, which was always unanimously approved, they would file a lawsuit. One person came up to me and flat-out told me her plan was to stall me so long I ran out of money. And it worked. I had to sell off half the property and later the waterfront. Q: That’s when you decided to try your hand at whiskey? RE: No! I’m a Guinness guy. I decided to find out what I could do to make money that I had every legal right to, something nobody could stop me from doing. In that area, I had the right to agricultural activities. So I looked into wineries. That wasn’t for me! Around then, Brian Lee was interested in using the old water-powered grist mill on the property to make artisan flour. He decided that wasn’t for him. I had been looking into distilling, so I suggested we build a distillery together, but honestly, we knew nothing. Three days later he called and said, “OK. Let’s build a distillery.” Q: So, that’s when you decided to try your hand at whiskey? RE: No! Our first product was vodka made from apple scraps sourced from local farmers. That was going well, but Brian became interested in grains around 2005. Q: And that’s when you decided to try your hand at whiskey? RE: Yes! Brian sorted out the chemistry and we started with single grain because we didn’t know how to mix grains. That was our homework. We worked in the distillery all day, and at night we studied. Q: You are the first distillery to open in New York since Prohibition. What was that like? RE: There had been a law on the books setting the fee for licensing a
“I HAD BEEN LOOKING INTO DISTILLING, SO I SUGGESTED WE BUILD A DISTILLERY TOGETHER, BUT HONESTLY, WE KNEW NOTHING.” —RALPH ERENZO
distillery at $65,000. But just a year before we started this, a new bill We were told we would be out of production for 12 months. We got had been passed allowing a small distillery producing under 35,000 together with the insurance company and worked out a plan. We were gallons to get a three-year license for $1,500. I was willing to risk that. back up and running in three. This bill had been put through the legislature for a specific Q: What have been some unexpected successes? constituent who never wound up getting the license, so RE: Everything! It was all luck. We started at the exact right “WHEN WE WENT everyone was learning how to do this together. time to get in on the emergence of whiskey. It was sometimes
APPLE
A DAY:
Hudson currently produces 90 percent whiskey and 10 percent other spirits, including its first product, vodka made from local apples.
AWARDS
HUDSON HAS WON:
• Craft Whiskey Distillery of the Year, Whiskey Magazine • Scored 92 out of 100 on The Tasting Panel in 2010 • Best U.S. Artisan Distiller of 2010, American Distilling Institute • Best New American Whiskeys 2010, Food & Wine Magazine
40 | LOCALE MAGAZINE
Q: Was being the first distillery in New York since Prohibition a major selling point? RE: When we went to go make our first sale, we looked for the most respected whiskey expert we could find. We came across a boutique owner by the name of LeNell Smothers. We called her up and said we had just started making whiskey in New York. She laughed, but invited us to go see her anyway. Turned out she liked it and bought our first batch of whiskey.
TO GO MAKE OUR FIRST SALE, WE LOOKED FOR THE MOST RESPECTED WHISKEY EXPERT WE COULD FIND.” —RALPH ERENZO
Q: When did you think Hudson had turned the corner from startup to an ongoing business? RE: I’m reminded of some of the old jazz players who couldn’t even get a room in New York. They went to Paris and hit it big. When they returned home, they were treated like royalty. We tried to find the best places in Paris to get our whiskey placed. We met up with Maison du Whisky, one of the premier distributors in France. In 2008 they bought 75 cases and became our first export. When we returned to New York, we went to all the high-end places and told them our stuff was in all the best places in Paris. Q: Not too long after, Hudson was picked up by William Grant & Sons, the company that owns the biggest selling single malt in the world, Glenfiddich. What was that like and how has it changed what you do? RE: What they did was buy the Hudson brand. Technically, they are our client. We make all the whiskey, they buy it from us. The biggest change is that the quality of life on the road has improved! I don’t have to carry product in a suitcase like I did going through the Paris underground with two suitcases full of bottles. But the biggest change for the company is they have helped us improve our production so we can have a more efficient, cost-effective operation. Q: What have been some of your biggest challenges? RE: I can easily chart them on a graph. There was the climbing ranch, of course, but that was the first property I’ve ever owned and I’d be damned if I’d let myself get pushed off! In 2010 I was in a major car accident. I remember driving around a corner and then waking up in the hospital one month later. I was in surgical ICU for four months. My doctor told me I would need to go easy on my body, and that included no drinking. “Do you know what I do?” I asked. That didn’t seem to matter. Then in 2012, a fire burned through the farm.
an advantage not knowing anything. We didn’t know what we couldn’t do. About two weeks ago a rare tornado came through. It touched down on one side of the property but then hopped over to the other side, passing us by. Q: What are some of the challenges in selling your whiskey? RE: The origin of Bourbon. People are still convinced Bourbon has to come from Kentucky. I used to carry around the Standards of Identity with me. Whenever there was a discussion about Bourbon, I could pull them out. I even started leaving copies with bartenders!
Q: We’ve talked a lot about where you’ve been, but what about where you are now? You’re celebrating 10 years and as a part of that you’re releasing 750ml bottles of your Baby Bourbon and Manhattan Rye instead of your iconic 375ml bottles. Why the change? RE: The only reason we used the smaller bottles was because, in the beginning, we couldn’t afford to fill the larger bottles. Our operation was very primitive. Now with better production, where a 375 would sell for around $45, we can now sell a 750 for around $50. We will save the smaller bottles for special releases. Q: Is that where the name Baby Bourbon came from—the little bottles? RE: No, Brian and I were just playing around with names and we liked the alliteration! Q: This journey started with angry neighbors afraid of a few hundred campers. Now you have thousands being bussed in on a regular basis. How are the neighbors handling this? RE: The neighbor that started the opposition moved away. It turns out I had earned the respect of some of the older neighbors when I refused to back down. Hudson has been good for the community. We buy from the local farms, added local jobs, one neighbor sells flowers to our restaurant, and another has opened an art gallery. Q: Have you ever thought about giving the neighbor that moved away a bottle of whiskey? RE: No! But I would sell her one. Q: Maybe now you could finally open your climbing ranch? RE: They finally built a camp near the climbing area, so there’s no need for that. I guess I’ll never get my climbing ranch.
“ THE ONLY REASON WE USED THE SMALLER BOTTLES WAS BECAUSE, IN THE BEGINNING, WE COULDN’T AFFORD TO FILL THE LARGER BOTTLES.” —RALPH ERENZO
THE
hungry GAMES
EAT YOUR WAY THROUGH SAN DIEGO’S RESTAURANTS
PHOTO BY: MIKE VILLA
WRITTEN BY: NICK CIMARUSTI, GINA MAGNUSON, MICHELLE SLIEFF, SUSAN KRUPA AND JOCELYN YOU
43
barleymash: Stephen Panosian | Soda and Swine: John Dole
All of the San Diego Dishes and Drinks You Don’t Want to Miss
HELL FIRE IRON FRIES barleymash barleymash.com
> These fries are as spicy as they get: Fresh jalapeños, fresh habaneros, roasted serranos and, to top it all off, a dash of habanero jelly are a perfect topping for prime cuts of carne and creamy cheese.
THEY CAN DISH IT OUT
FRIED PIZZA KNOTS Soda and Swine sodaandswine.com
> Pizza lovers will adore these mini pizza knots. These saucy pieces of fried dough arrive with plenty of tangy marinara sauce and parmesan cheese.
LOCO MOCO Fathom Bistro fathombistro.com
> A favorite in Hawaii, the loco moco is perfect for breakfast, lunch or dinner. A burger patty topped with scrambled eggs placed on to of a bed of sushi rice. Choose between beef gravy, Japanese curry gravy or Kimchee sauce.
EVERY SAN DIEGO DISH AND DRINK YOU JUST CAN’T MISS
Whether you’re an SD native or just passing through for a visit, hit up these spots to discover the best that San Diego has to offer—one food genre at a time.
THE WHITESTONE Bronx Pizza bronxpizza.com
SODA AND SWINE | sodaandswine.com 44 | LOCALE MAGAZINE
> Even if you’ve never used the namesake bridge to cross between the Bronx and Queens, the Whitestone’s
Out With the OLD, In With the NEW OLD > Kale NEW > Cauliflower
mozzarella, ricotta, parmesan and garlic flavors will take your tastebuds on a real journey.
BOTTEGA STACK Farmer’s Bottega farmersbottega.com
> Ready for an epic breakfast? Try the Bottega Stack from Farmer’s Bottega: Black beans, scrambled eggs, bacon, scallions, Anaheim chilies, jack cheese, corn tortillas, salsa verde, salsa roja and Oaxaca cream.
BEHIND THE COUNTER
One Fine Pint
MARGHERITA PIZZA Stella Public House stellapublichouse.com
> Enjoy this alwaysclassic, traditional Italian pizza with an ice cold beer (Stella has a long list to choose from) or white wine.
CREPAS DE CAJETA Romesco romescomexmd.com
> The name might be Spanish (cajeta = caramel), but don’t be fooled—these beloved French delicacies are filled with dulce de leche, toasted nuts, berries and vanilla bean ice cream.
“Spicy, fresh flavors and seafood are where I draw my inspiration. We have foods that are available year round here that are not available in other places. We are very, very lucky.” –CHEF KEVIN TEMPLETON, BARLEYMASH
PELE’S PUNCH BOWL Florent Restaurant florentsd.com
> This punch bowl means business: light rum, dark rum and 151 rum are carefully balanced with sweet orange juice and passion fruit syrup.
YUMMY HONEY CHEESE PIZZA Sammy’s Woodfired Pizza & Grill sammyspizza.com
> Sweet and savory make a dynamic duo on this artisanal thin crust pizza. Sammy’s uses the classic Iberian pairing of mild cheese and honey for a delicious slice of the French countryside.
ALMOST LASAGNA Sicilian Thing Pizza sicilianthingpizza.com
> What’s better than a slice of lasagna? A slice of lasagna on a slice of pizza—perfect for when you just can’t decide. And who says you have to?
BEER BUDDIES Pizza Port pizzaport.com
> As their name indicates, Beer Buddies from Pizza Port have everything you need to stay full and ready for your next beer. Cheesy, bready goodness.
Out With the OLD, In With the NEW OLD > Beef NEW > Buffalo
two of the best things to ever combine on a plate, especially when you’re talkin’ poke. Patio on Goldfinch’s tacos are famous in San Diego for one major reason: They’re delicious!
DOUBLE BACON CHEESEBURGER MACARONI AND PANCETTA GRATIN Cafe Chloe cafechloe.com
> This elevated mac ’n’ cheese dish combines salty pieces of pancetta and creamy cheese for a sumptuous treat baked to a perfect golden brown.
SALT AND PEPPER WINGS Wonderland Ocean Pub wonderlandob.com
> For a dose of fiery flavor, these wings are doused in jalapeños and red chili flakes. Have caution, but not too much—they’re worth every drop of sweat.
PORK BELLY WITH LAVENDER PEAR PURÉE Grant’s Grill grantgrill.com
> Savory meets sweet in this dish of braised, smoked pork belly plus lavender pear purée, cornbread and a drizzle of honey.
POKE TACOS Patio on Goldfinch thepatioongoldfinch.com
> Seafood and tacos are
Hodad’s hodadies.com
> The burgers at Hodad’s are so big you might need a spotter to eat them! Beef up your snack routine with the double bacon cheeseburger.
SUMMER ROLLS Supannee House of Thai sdthai.com
> Supannee uses locally sourced ingredients for the freshest Thai flavors. Mint and cilantro add a spiciness to organic tofu, shredded carrots and cucumbers. Dip in the house peanut sauce or sweet and sour plum sauce.
CHICKEN AND BISCUITS Kettner Exchange kettnerexchange.com
> Chicken and biscuits are a tried and true Southern standard; Kettner Exchange’s irresistible version features braised greens, cheddar, cholula mornay and a fried egg.
KIM BRISSON-LUTZ Brewmaster Kim Brisson-Lutz has a diverse background in beer and wine from the J. Lohr Vineyards & Winery in Paso Robles to the Maui Brewing Company in Kahana, Hawaii. Currently, Kim is the cider maker at Saint Archer Brewery. She has been with Saint Archer since the beginning and she is known in the community for her multi-award winning beer recipes. Needless to say, we couldn’t agree more with her recommendations. Q: What inspires you when it comes to beer? Kim Brisson-Lutz: The freedom and creativity that we as brewers have. The reason I moved away from wine is because I love to cook and play around with recipes and have that freedom to make anything I want. Also, having recipes be in everyone’s pint glass in three or four weeks is what drives me as a brewer. I love being constantly challenged to innovative. Q: How long did it take you to to perfect your first recipe that you were really proud of? KL: I don’t think I’ve ever perfected a recipe but I have the mindset to strive to always be making things better all the time. The closest is my Belgian White recipe. It has won a couple of awards. I’m also my hardest critic when it comes to beer, so the recipe is always changing but with the same foundation. Q: How do you describe your menu to new customers? KL: It’s approachable and straightforward. Our beer board shows that the beer is what it is. You always know what you’re getting when you come here. We have specialties as well, but we try to be simple and let the consumer know what they’re drinking. Q: What do you forecast will be the next beer trend? KL: Lower ABV and slightly tart beers that are refreshing, straightforward and easy to drink. Our Gosse German-styled, tart, wheat beer soured with salt and coriander, hits all of those notes. I think we will see a lot of those coming out towards the summer. Saint Archer Brewery 9550 Distribution Ave, San Diego, CA 92121 858.225.2337 | www.saintarcherbrewery.com LOCALE MAGAZINE | 45
Out With the OLD, In With the NEW OLD > Food Trucks NEW > Pop Up Restaurants
looks pretty and tastes even better.
WILD KING SALMON The Fishery thefishery.com
> If you want the freshest seafood, you come to The Fishery. Try the wild king salmon dressed in miso vinaigrette, sweet pear and fingerling potatoes.
WHISKEY MULE
TATER TOTS
Lumberyard Tavern lumberyard101.com
Brian’s 24 brians24.com
> Where else can you get spicy jalapeños muddled into your gingery mule?
> Brian’s 24 has a variety of delicious treats to try, especially tater tots. While you can choose from a variety of tots, including pizza tots, you can’t go wrong with a classic.
BLOODY MARY BAR Burntwood Tavern burntwoodtavern.com
> BYOBM? Yep, at Burntwood Tavern you can actually build your own Bloody Mary. Occurring on Saturday and Sunday, you can try vodka infused with jalapeño, garlic, bacon and more.
CARNE ASADA TATER TOTS Bull Taco bulltaco.com
> Potatoes are amazing on their own, but they’re even better when paired with savory pieces of carne asada, guacamole and cheese.
FAMOUS ORIGINAL LOADED TOTS True North Tavern truenorthtavern.com
> These famous tots are everything you would want in a potato dish: chipotle crema, warm queso sauce and salsa fresca. Add on your choice of meat or avocado for that extra layer of goodness.
EMPANADAS The Rose therosewinebar.com
BLUEBERRY PANCAKES Cody’s La Jolla codyslj.com
> There’s nothing more comforting than a piping hot plate of fluffy blueberry pancakes. These cakes are smothered in syrup and whipped butter topped with strawberries.
LAMB POUTINE 15
LE DE PATO
> The only thing painful about this poutine from S&M is that it has to end. Their signature #hashtag fries are covered in pickled red jalapeños, spiced cheese curds and caramelized onions and demi-glace.
Tostadas tostadasnorthpark.com
> Try Tostadas’ Le De Pato dish if you’re looking to expand your avian palate. Thinly sliced pieces of duck breast pair beautifully with red onions, carrots, pear and a spicy yet sweet strawberry sauce.
THE SHROOM Ciro’s Pizzeria cirossd.com
> Mushrooms and cheese are best friends on this gooey pizza. Fresh garlic and ricotta cheese add zing and sweetness. 46 | LOCALE MAGAZINE
> With a rotating wheel of filling options to choose from, you will find the perfect empanada. The light and flakey crust will leave you ordering plenty of these tasty pockets of goodness.
Out With the OLD, In With the NEW OLD > Build Your Own Buger NEW > Build Your Own Pizza
24 HOUR KALBI SHORT RIB Duke’s La Jolla dukeslajolla.com
> It takes two full turns of the clock to produce this dish, but it’s worth the wait. Tender short ribs in housemade kimchee stew are a timeless combo.
CALI BREAKFAST BURRITO Chandler’s chandlerscarlsbad.com
> Breakfast in San Diego wouldn’t be the same without a Cali breakfast burrito. Chandler’s throws in all the classics: eggs, cheese, avocado, salsa and, of course, fries.
KNOTTY WELLINGTON Knotty Barrel knottybarrel.com
> Who says a burger can’t be beef Wellington? The Knotty Wellington is everything you
love about a perfectly sauteed burger wrapped in puff pastry. All is accompanied by parmesan and fries.
BONE MARROW The Compass Carlsbad thecompasscarlsbad.com
Spread this buttery marrow on toast with shallot jam and tangy lemon vinaigrette.
OTORO SASHIMI Sushi Ota sushiota.com
> Sushi Ota lets their fresh fish speak for itself. Their creamy otoro, or fatty tuna,
S&M Sausage and Meat sausageandmeat.com
LOBSTER ROLL Ironside Oyster ironsidefishandoyster.com
> From the East Coast to the West Coast, everyone agrees that lobster rolls are delicious. Pieces of fresh lobster piled high on a roll with brown butter mayo, crispy shallots and chives.
Cody’s La Jolla: Anh Nguyen | URBAN Solace: California Avocado Commision | Puesto: Anh Nguyen
FILET MIGNON TACOS Puesto eatpuesto.com
> Puesto adds an fancy element to the everyday street taco with the addition of filet mignon.
THE BUDDHA BURGER Woody’s thewoodgroupsd.com/ woodys
> This burger from Woody’s is truly sacred. A juicy beef patty piled high atop sauteed onions, sugar-spiced bacon and avocado.
BUFFALO VEGGIE FLATBREAD Lil’ Farmers Cafe lilfarmerscafe.com
> Fish and chips is as common an occurrence in England as tea. The fish is battered and lightly fried, making for a savory match to the golden potatoes.
> Hungry for a veggie-filled snack? Try flatbread from Lil’ Farmers Cafe: caramelized onion, roasted tomato, garlic, mozzarella and arugula.
TRUFFLED FRENCH FRIES
CHICHARRON SANDWICH
ARUGULA TEMPURA AVOCADO
Bankers Hill bankershillsd.com
Cafe Secret cafesecret.com
URBAN Solace urbansolace.net
> What could make golden, crispy French fries even more heavenly? Add in some truffle! A dusting of Parmesan cheese and a side of truffle aioli make Bankers’ signature fries a must-order.
> A hearty combination of braised pork and roasted yams smothered in aji aioli and Peruvian onion relish. All ingredients are sandwiched between herbed ciabatta.
> Everything tastes better fried—especially avocados! The smooth creamy goodness of an avocado is complemented by the delicate crispy tempura shell for a dish you could’t, and shouldn’t, resist.
FISH AND CHIPS Half Door Brewing Co. halfdoorbrewing.com
HANDMADE PAPPARDELLE Bencotto Italian Kitchen lovebencotto.com
> Bencotto is amazing because they make their pasta from scratch. Pappardelle, large strips of pasta, pair well with any of their sauce options: pesto, marinara and more.
SHORT RIB TACOS Promiscuous Fork thepromiscuousfork.com
> Tacos with an Asian twist. Braised until tender, the short ribs meld with wasabi cream, spicy sriracha and cilantro. While this might sound spicy, everything is cooled off with a ginger slaw.
Safe
KEEPING
QUENCH YOUR THIRST WITH THESE
SECRET RECIPES The most popular cocktail at Catamaran Resort’s signature restaurant, Moray’s Mai Tai, is shaken to Polynesian perfection. Each sip brings you closer to tropical island bliss. INGREDIENTS: > Captain Morgan white rum > Apricot brandy > Orange juice > Pineapple juice > Grenadine > Myers’s dark rum MORAY’S CATAMARAN RESORT 3999 Mission Blvd San Diego, CA 92109 858.488.1081 catamaranresort.com
Safe
KEEPING
QUENCH YOUR THIRST WITH THESE
SECRET RECIPES CARAMEL APPLE PANCAKES Draft draftsandiego.com
> Caramel and apples are like peas in a pod. The apple chutney on these cinnamon pancakes is a sweet, yet tart, addition to vanilla caramel drizzle, crunchy peanut topping and chantilly cream.
DUCK CONFIT RAMEN Wooden Spoon woodenspoonsd.com
> Wooden Spoon takes ramen to the next level– pickled ginger, daikon sprouts, black garlic oil, duck broth and duck egg.
MEXICALI BLUES SANDWICH Crack Shack crack-shack.com
Draft draftsandiego.com
> You’ll be anything but blue after eating this sandwich. With basil burrata, smoked onion,
potato, chorizo and egg, this sandwich is perfect at any time of day.
BREAKFAST FLATBREAD The Patio on Goldfinch thepatioongoldfinch.com
> Breakfast is always better when it’s in pizza form and this flatbread features all of the classics: black forest ham, smoked bacon, gruyère cheese sauce, mozzarella and scrambled eggs.
Root of the Promise Get down to the root of this mixed cocktail and we promise you’ll be coming back for another round (or two or three). INGREDIENTS: > 1 part Sailor Jerry Spiced Rum > 1 part (alcoholic) root beer > 1 tbsp of Kahlua > drizzle of honey PREPARATION: > Pour ingredients into a glass (on the rocks is even better), stir and garnish with orange peel. Coat the glass rim with cinnamon sugar for an optional but sweet finish. WILLIAM GRANT & SONS williamgrant.com
Every ’Wich Way THESE 14 EATS ARE THE BEST THING SINCE SLICED BREAD Hot or cold? Ketchup, mustard, spicy mayo or pickled daikon? When it comes to sandwiches in San Diego, there’s one thing we can agree on: A stacked high ’wich starts with some tasty meats, fish or veggies, and brings it home with a pile of kick-ass fixins.
CTHULHU Supernatural Sandwiches supernaturalsandwiches.com
AVOCADO HIGHWAY Big Front Door bfdsandiego.com
> Your one-way ticket to deliciousness is stacked high with avocado, Roma tomatoes, parmesan crisp, lettuce, oil and vinegar—plus you can add smoked salmon or bacon.
JALAPEÑO TUNA SALAD SANDO barleymash barleymash.com
> Between two thick slices of sourdough, this sandwich packs madefrom-scratch jalapeñoalbacore tuna salad with crisp romaine lettuce, fresh tomato, pickled red onions and cheddar cheese.
Out With the OLD, In With the NEW OLD > Green Smoothies NEW > Green Juices
REUBEN WITH PASTRAMI D.Z. Akin’s dzakinsdeli.com
> The star of Supernatural’s Asianinfluenced menu is so good it’s sinister—a lobster roll accompanied by savory umami butter.
TORPEDO Poma’s Italian Delis pomasdeli.com
> True to a classic Italian deli sandwich, the Torpedo is layered with cotto salami, hard salami, mortadella, provolone cheese, lettuce, tomato, oil and vinegar.
DAPPER DIPPER Rubicon Deli rubicondeli.com
> The Dapper Dipper is full of cooked-toperfection, slow-roasted Harris Ranch tri-tip, crunchy onions, Swiss cheese, horseradish sauce and classic au jus for dipping.
FAT BUFFALO Fat Sal’s fatsalsdeli.com
> A Fat Sal’s sandwich is the definition of loaded. The Fat Buffalo hero has chicken fingers, mozzarella sticks, gooey cheddar, fries and a thick layer of buffalo hot sauce and blue cheese dressing.
> No. 62: A Reuben piled with pastrami (or corned beef or turkey), grilled with Swiss cheese and sauerkraut between rye bread. Enough said.
BUT THE KITCHEN SINK Hillcrest Sandwich Co. hillcrestsandwich.com
TURKADO Board & Brew boardandbrew.com
> Board & Brew’s signature sandwich, the Turkado, is a whirlwind of great flavor: turkey breast, jack cheese and plenty of fresh avocado. Be sure to add extra tangy secret sauce to every bite.
50 | LOCALE MAGAZINE
> The classic everything: roast beef, ham, salami, turkey. Swiss, cheddar and jack cheese. Dijon mustard, sprouts and red onion on a French roll. Over half a pound? Bring it on.
GASLAMP ELITE Grapes & Hops Deli grapesandhopsdeli.com
> A local favorite, the Gaslamp Elite, is filled with sweet ham, Swiss cheese, mayo, crisp green lettuce and thinly sliced Bartlett pear.
FIREBIRD BISCUIT True North Tavern truenorthtavern.com
> Categorized as a Bomb Ass Biscuit, the Firebird is pretty fly: crispy fried chicken, pepper jack cheese, roasted serrano peppers, jalapeños, crispy onions and sriracha aioli all nestled
Buy 6 Sandwiches or Salads Get 1 Free
Board & Brew: Kolini Faagata
between two heavenly homemade biscuits.
The Best Sandwiches From Carlsbad to the Gaslamp
Rustic Root: Sarah Nail | Carnitas Snack Shack: Jeff Farsai | Basic: Karl Garrison
Salty
CRISPY BRUSSELS SPROUTS Bo Beau Kitchen + Bar cohnrestaurants.com
> These Brussels sprouts are served with pancetta, parmesan and balsamic in a rustic setting that will transport you straight to southern France—bon appétit!
The Sixth Sense TAKE YOUR TASTE BUDS ON A TRIP WITH THESE SENSATIONAL SD DISHES for hours before frying it in a crispy golden batter under a layer of habanero honey mustard sauce. Sweet
HONEYDEW MINT PROSCIUTTO Nomad Donuts nomaddonuts.com
RUSTIC FRIED CHICKEN
> The classic pairing of melon and prosciutto arrives in donut form, topped off with a minty finish. Nomad also makes a vegan version without the prosciutto, and both are out of this world.
Rustic Root rusticroot.com
Sweet
Umami
> For just the right amount of juicy tenderness, Rustic Root marinates its chicken in buttermilk
BRAMBLE ON ROSE Toolbox Brewing Co. toolboxbrewing.com
> One of the newer
trends among breweries is putting their beers through an aging process. This barrel-aged beer also comes with a hint of blackberry. Sweet
ICE CREAM SANDWICH Starlite starlitesandiego.com
> Starlite’s ice cream sandwich is by far the most popular dessert, and for good reason. The creamy sweet treat is available all year round because the public just can’t get enough.
BEHIND THE COUNTER
Sake Side Up
Umami
TRIPLE THREAT PORK SANDWICH Carnitas’ Snack Shack carnitassnackshack.com
> Get ready for the most tempting trio you’ve ever tasted: pork loin schnitzel, pulled pork and bacon. One ingredient blends into another in this mouthwatering Snack Shack favorite.
Out With the OLD, In With the NEW OLD > Chipotle NEW > PokiNometry
Sweet
CRÊPES Petite Madeline petitemadelinebakery.com
> You no longer have to travel to Paris to get a homemade made-toorder crêpe—just head to Petite Madeline to grab one to go with one of their housemade toppings. Umami
SO MEATY! Basic Urban Kitchen + Bar barbasic.com
> Are you ready for a meat-cute? This red pizza pie has bacon, sausage and pepperoni for the ultimate in umami, plus basil leaves and a smattering of ricotta.
JOSH HEMBREE President and Head of Brewing Operations
Umami
I AM BONITA Cafe Gratitude cafegratitude.com
> This breakfast special is so popular it gets an extended run until 1 p.m. on weekends, and for good reason. A rice or quinoa base is loaded with black beans, cashew nacho cheese, spicy pepitas, pico de gallo and a side of warm corn tortillas. Umami
BAGBY BURGER Bagby Beer bagbybeer.com
> This is not your ordinary burger. Houseground beef (or turkey) with tomato-bacon jam, caramelized onions, white cheddar and horseradish mayo on a pretzel bun takes a solid burger to the next level. Umami
HOUSE CHORIZO Blind Lady Alehouse blindladyalehouse.com
> Pile in with your friends and make new
ones at Blind Lady’s communal tables where the House Chorizo pizza is topped with chorizo, poblano chile, two kinds of cheeses and tomato sauce. Salty
PEACEFUL PIZZA Peace Pies peacepies.com
Salty
FRIED CHICKEN & WAFFLES Twenty/20 twenty20grill.com
> A traditional Southern staple recipe, this locally raised chicken is fried then accompanied by a buttermilk waffle and served with slaw and tangy honey mustard.
> The crust is made in house from an onion sunflower zucchini bread recipe then topped with fresh marinara, cashew cheez, macadamia parmesan and marinated veggies. Sour
< SO MEATY!
WARM LEMON POPPYSEED DONUTS Herringbone herringboneeats.com
> More than just a pastry from your corner shop, this dessert donut is served warm with vanilla mascarpone, figs and buttermilk lemon ice cream.
California craft sake brewing is on the new frontier of brewing in San Diego, and Setting Sun Sake Brewing Co. is redefining the way that you would traditionally think about sake. It’s not every day you think about pairing your next glass of sake with a hearty slab of steak. President and Head of Brewing Operations, Josh Hembree uses his foodie mind to have us drink sake in a different way. He transitions over 16 years experience of beer brewing into creating premium quality sake varieties. Q: In a nutshell, tell us how you make sake. Josh Hembree: The sake process is really similar to beer, which is good, because my background is in beer. My business partner and I have a combined 16 years in the beer industry together, both doing different sides of the operations. The process of making sake requires four ingredients: rice, water, yeast and koji. We use California rice, a yeast that’s indicative to California, and we make our own koji. We’re basically recreating Japanese sake but in a very Californian way. Q: How long did it take you to to perfect your first recipe that you were really proud of? JH: I like to think of myself as a really great brewer. I’ve done some great beers that were award winning all over the world. So, in my head, I thought I could do sake. I would just buy the ingredients and then make it. The first batch I made was absolutely terrible. I’ve had a gradual progression over the last two years of brewing consistently to create the best possible California sake. Q: What do you like to eat with your sake? JH: For my sake, I want people to not think of it as something that’s relegated to only having it when you’re eating fish or sushi. I’m doing dry hops sake and pepper infused sake. I think those pair well with burgers and pizza. I’m trying to create your steak sake, something that will go well with a tritip or a Santa Maria-style brisket. I want flavor on my side to hold up against bigger foods and really compete with robust menu items. Q: What different types of sake can we see coming out of your brewery? JH: We are trying to showcase how great California is and our mainstay is going to be Cal Rose rice polished to a premium grade. We’ll showcase cloudy, unfiltered and clear. From that, we’ll do flavors like dry hops and horchata. Setting Sun Sake Brewing Co. 8680 Miralani Dr Ste 120, San Diego, CA 92126 858.653.5880 | www.settingsunsake.com LOCALE MAGAZINE | 53
Sushi Freak: Josie Gonzales | Fish 101: Karl Garrison | Cafe Secret: Angelica Bongioanni
FIST BUMP BURRITO Sushi Freak sushifreak.me
> Sushi burritos: The ultimate fusion of two classic San Diego cuisines. This “burrito” features spicy tuna, crispy shrimp tempura, avocado, cream cheese and cucumber.
DOUBLE TAP > Reliving some of the tastiest recipes from Kitchen Konfidence’s @brandiego
314 likes
454 likes
PAGES IN YOUR PASSPORT YOUR GUIDE TO FOODS OF THE WORLD RIGHT HERE IN SAN DIEGO
371 likes
Asia A TASTE OF SAN DIEGO’S BEST JAPANESE, KOREAN, VIETNAMESE AND TAIWANESE DISHES THE JOINT HAND ROLL The Joint thejointob.com
> This Japanese delicacy, sea urchin, is like the foie gras of sushi. At Nozomi, uni comes as nigiri, meaning you can order it on top of rice or as sashimi.
OCEANA HOUSE ROLL
JINYA TONKOTSU BLACK
> At Oceana you can get a delicious sushi roll—eel, shrimp tempura, crab, nori, avocado and unagi sauce—with a tranquil view of Mission Bay.
54 | LOCALE MAGAZINE
Nozomi Sushi and Japanese Fusion nozomisushicarlsbad.com
> This loaded roll from The Joint is full of fresh, green goodness (sliced avocado and green onion) and melt-in-yourmouth deep fried soft shell crab.
Oceana Coastal Kitchen catamaranresort.com
FISH 101 | fish101restaurant.com
UNI
Jinya jinya-ramenbar.com
> Labeled as Jinya’s No. 1 item in bold red, you can’t go wrong with this pork broth and thin noodle ramen dish—not to mention the
pork chashu, kikurage mushrooms, nori dried seaweed, seasoned egg, garlic chips and fried onion you’ll find inside your bowl.
ALBACORE TUNA POKE Fish 101 fish101restaurant.com
> Loaded with sashimi grade tuna, seaweed, shoyu sauce, sesame and crispy wonton chips, this poke is so fresh you’ll feel like you just jumped in the ocean.
SHRIMP CAUSA Cafe Secret cafesecret.com
> The causa is a delicious Peruvian specialty of creamy whipped yellow potatoes, and Cafe Secret tops their stacks with garlic shrimp, green avocados and sweet aioli. Cause for celebration indeed!
Europe A TASTE OF SAN DIEGO’S BEST FRENCH, ITALIAN AND GREEK DISHES BURRATA E POMODORINI PIZZA Isola isolapizzabar.com
> The Burrata e Pomodorini Pizza is topped with creamy burrata cheese, sweet cherry tomatoes, fresh oregano, sea salt and basil—all the classic flavors of Italian cuisine.
BARE LIL LAMB BURGER Raglan Public House raglanpublichouse.com
> Mary might have had a little lamb, but The Bare Lil Lamb Burger is anything but little— house-ground leg of lamb, blue cheese, mint dressing, beetroot lettuce, tomato, red onion, tomato chutney and garlic aioli plus the choice of an additional egg.
SALAMI PIE Tavern at the Beach tavernatthebeach.com
> Artisan salami, a hearty roasted tomato sauce and the three cheese blend are a taste of the old country, but Tavern’s signature thin pretzel crust gives this Italian specialty its own spin.
ECLAIR AU CHOCOLAT Le Parfait Paris lepartfaitparis.com
> Filled with chocolate cream and topped with chocolate icing, Le Parfait Paris’ chocolate eclair is for chocolate lovers who need a quick fix without all the fancy silverware.
WOOD GRILLED QUAIL Catania Coastal Italian cataniasd.com
> For those feeling a little flighty, Catania’s excellent grilled quail is prepared in a sage and agrodolce sauce (sweet and sour, Italian style) with charred treviso and Pecorino Romano.
LEEK FONDUE MAC ’N CHEESE Bo Beau Kitchen + Bar cohnrestaurants.com
> Designed to be French comfort food, Bo Beau Kitchen + Bar offers France’s version of classic mac ’n cheese: a leek fondue base to which you you can add pancetta and lobster.
FARM HOUSE PIZZA Flour & Barley Pizza flourandbarley.com
> When brunch and pizza meet at Flour & Barley, it’s a beautiful thing. Fennel sausage, cotto ham, smoked bacon, mozzarella and a farm fresh egg come together for the perfect pie.
CANNOLI Buona Forchetta buonaforchettasd.com
> Filled with cream, sprinkled with powdered sugar, paired with berries and drizzled with chocolate, Buona Forchetta’s housemade cannoli is the perfect dessert to end your Italian dinner.
Latin America A TASTE OF SAN DIEGO’S BEST MEXICAN, ARGENTINIAN, CUBAN AND PERUVIAN DISHES GUACAMOLE NOGADA Puesto eatpuesto.com
> The Guacamole Nogada is mashed with a tantalizing combination of avocado, pomegranate, tomato, mango verde, chile de árbol and candied walnuts. Nogada means a sauce made from walnuts and spice, making this perfect for all foodies—carnivore, herbivore and omnivore.
GRAPEFRUIT PANNA COTTA Bracero Cocina bracerococina.com
> After indulging in the fiery Latin flavors of Bracero Cocina, cool down with this refreshing dessert of
passion fruit sherbet, coconut foam and peanut praline.
MEZCAL SMASH Don Chido donchido.com
The best of both worlds never tasted better.
PICANHA Rei do Gado Brazilian Steakhouse reidogado.net
> Slake your thirst with something positively smashing—the Mezcal Smash. This sweet and sassy cocktail consists of Vida Mezcal, blackberries, pineapple, lemon and agave.
> Picanha, the most prized cut of beef in Brazil, is from the rump cap. Rest assured, these pieces of USDA prime grade top sirloin are nothing but assstounding.
MAR Y TIERRA
FISH TACOS
Coasterra cohnrestaurants.com
> The Mar y Tierra (surf ’n’ turf for you gringos) is plated with Cedar River natural beef short rib, Oaxacan mole, a lobster-risotto cake, grilled asparagus and a juicy lobster claw.
Mariscos Nine Seas Seafood 619.279.0010
> Who would have thought fresh, crispy fish tacos could be so delicious from a food truck? Be sure to also try the campechana, hot Mexican seafood soup, while you wait for your tacos.
Out With the OLD, In With the NEW OLD > Tequila NEW > Mezcal
HONDURAN FISH SOUP Berta’s Latin American Restaurant bertasinoldtown.com
> For an authentic taste of South American cuisine, Berta’s serves Honduran fish soup, a hearty mix of fresh shrimp, clams, mussels, fish of the day and plantains. Pair it with some Venezuelan arepas and you’ll be forever in this Chilean chef’s debt.
LOCALE MAGAZINE | 55
HARD ROOT BEER FLOAT
CHURRO VANILLA ICE CREAM
Rooftop600 at Andaz rooftop600.com
Galaxy Taco galaxytaco.com
> If that root beer float you loved as a kid grew up, this would be the drink. Mission Brewery Hard Root Beer topped with housemade vanilla gelato—classy with a touch of whimsy.
> Prepared in the traditional Spanish technique of twists and turns of sugar-coated fried batter, Galaxy Taco’s churros come with rich Mexican chocolate sauce and vanilla ice cream.
NUTELLA AND BANANA PIZZA Project Pie projectpie.com
> Nutella is good straight out of the jar with a spoon, so when it’s paired with bananas and loaded onto a freshly baked dessert pizza, it’s even better.
DINING APPS FOR YOUR FOODIE ADVENTURE
> You’re on the go and not 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 take-out options.
Epicurious (free)
MAKING WHOOPIE PIE OB Warehouse cohnrestaurants.com
> This whoopie pie is made of dark chocolate cookies filled with dulce de leche and crushed pretzels, plus white and dark chocolate—a whole slew of flavors destined to be together.
Yelp Eat24 (free)
COKE FLOATS Old Townhouse Restaurant oldtownhouserestaurant.com
Urbanspoon (free)
Postmates (free)
LocalEats ($0.99)
OpenTable ($9.99)
VegOut! (free)
All Recipes Dinner Spinner (free)
GrubHub ($6.99)
Seamless (free)
(BIG) KIDS MENU THESE GROCERY STORE STAPLES AND CHILDHOOD FAVORITES ARE TRANSFORMED BY CREATIVE SD CHEFS
Forget the rare, high-end, unpronounceable bites at farm-to-table restaurants and bars—nothing hits the spot like dishes that call on the classic ingredients you can find at your neighborhood grocery store. These dishes transform said classics—cereals, waffles, pancakes, donuts, ice cream and pizza—and serve them with flavors old and new for San Diego diners. Brunch, dinner and dessert are best served with a side of nostalgia in these knockout dishes. BACON WRAPPED DATES
How to Cook Everything ($9.99)
Prepkitchen prepkitchendelmar.com
> Salty bacon wrapped around sweet dates come together to make a flavorful bite full of texture.
STRAUS ORGANIC SOFT SERVE WITH EVOO AND SEA SALT
Food & Wine (free)
Fish 101 fish101restaurant.com
PREPKITCHEN | prepkitchendelmar.com 56 | LOCALE MAGAZINE
> If you haven’t tried olive oil and sea salt on ice cream, head to Fish 101 immediately.
The richness of olive oil and sea salt combine with creamy ice cream for a taste that is unexpectedly amazing.
OREO PANCAKE Breakfast Republic 619.642.0299
> This dish has chocolate pancakes with Oreo crumbles stacked between alternating levels of cream filling. You can also try it out in Breakfast Republic’s pancake flight, which is just as dangerously delicious as it sounds.
> Nothing is more American than ice cream and coke, so enjoy a classic American soda shop creation: the coke float. Put a little pop in your step with this ice cream-y indulgence.
PEANUT BUTTER & JELLY DONUTS Bottega Americano bottegaamericano.com
> If you liked peanut butter and jelly sandwiches for lunch as a kid, then you’ll love the peanut butter and jelly filled donuts at Bottega Americano.
NO. 7 WAFFLE Wow Wow Waffle eatwaffles.squarespace.com
> Belgian waffles are in another category entirely from your classic American breakfast treat. For a snack that is both sweet and savory, try the No. 7 from Wow Wow Waffle—sweet and salty bacon baked in brown sugar atop a pillowy waffle topped with avocado and tangy goat cheese.
BANANA STUFFED FRENCH TOAST Jake’s Del Mar jakesdelmar.com
> Not only does Jake’s stuff their French toast with bananas in a golden river of maple syrup, but it also comes with a corn flake streusel topping. Who says corn flakes are boring?
CHURRO CHIPS PB Shore Club pbshoreclub.com
> Here you’ll find the magic cinnamon sugary goodness of churros presented in nacho form: triangular churro chips drizzled with white and dark chocolate sauces.
S’MORES PIE Backyard Kitchen + Tap backyardpb.com
> Just because you don’t have a campfire, doesn’t mean you can’t enjoy some s’mores. Backyard takes that idea one step further and puts their s’mores into a pie for the ultimate dessert.
FOIE GRAS TERRINE Out With the OLD, In With the NEW OLD > Boba NEW > Aloe Chunks
STUFFED FRENCH TOAST The Cottage cottagelajolla.com
> Thick slices of brioche are filled with mascarpone cheese and strawberry compote; it’s sure to delight any French toast aficionado.
BACON CHOCOLATE BROWNIE Uptown Tavern uptowntavernsd.com
> Decadent chocolate brownie infused with bacon, paired with brown sugar cinnamon ice cream and housemade candied honeycomb, then drizzled with sweet condensed milk—speaks for itself.
CEREAL SHAKES
Cream: Tony Zernik
Boba Tea Lounge 626.339.9639
> Remember those cereals you had to beg for at the grocery store? Well now you can have them inside your vanilla shake! Boba Tea Lounge has over a dozen cereals to choose from, including Fruity Pebbles and Cinnamon Toast Crunch.
Addison addisondelmar.com
> For all you foie gras lovers, this dish combines almonds and the sweetness of honey for a new and creative way to enjoy this traditional French delicacy.
THE ERMAHGERD SUNDAE Searsucker San Diego searsuckersd.com
> A brownie-based sundae piled high with peanut butter gelato, peanut coffee chunks, caramel and bruléed banana—ermahgerd indeed.
CHOCOLATE HAZELNUT PORTER Duck Foot Beer Co. 858.433.7916
> If you like beer and you like Nutella, you’ll love this porter that is
brewed with cocoa nibs and chopped hazelnuts for a dark, rich finish.
MEATLOAF TOAST Draft draftsandiego.com
> This toast, made to share, is topped with ground beef, bacon, roasted tomato aioli, egg and finished with crispy shallots, making it a savory companion for your pint.
S’MORE SUNDAE JAR Brockton Villa brocktonvilla.com
> S’mores can be sticky messes but here they’re served in a jar with two flavors of ice cream, graham cracker crumble, Nutella sauce and a bruléed marshmallow—so really, if you think about it, you’re being pretty responsible.
CAPTAIN CRUNCH FRENCH TOAST Truckstop thewoodgroupsd.com/ truckstop
> Let Captain Crunch take the helm on guiding these delicious brioche French toasts straight onto your plate. The cereal adds a welcome blast from the past to this popular dish.
CROISSANT GELATO SANDWICH Pappalecco pappalecco.com
> Gelato meets a buttery croissant in a marvelous marriage of breakfast and dessert.
PB ICE CREAM SANDWICH Cream creamnation.com
> Peanut butter has entered entirely new territory when it comes to the PB Ice Cream Sandwich. Opt for their Creamy Peanut Butter Twist ice cream scooped between two butter sugar cookies.
BEHIND THE COUNTER
Belle of the Bay
CAST IRON S’MORE Green Dragon Tavern greendragontavernca.com
> This New England colonial style restaurant serves up New American cuisine such as their take on s’mores. An individual-sized cast iron pan brings you all that ooey gooey s’mores goodness.
ROB FAMULARE Executive Chef Rob Famulare is the executive chef at Bahia Resort. He oversees everything culinary at all of the food-related outlets on the property. Located next to Mission Beach, the experience at this luxury resort is relaxed and tranquil. We sat down with the master chef himself to get a taste of all things Bahia. Q: What inspires you in your kitchen? Rob Famulare: Coming to work everyday and collaborating with the culinary team that we have here at the Bahia. It’s a pleasure to work with everyone. We are all motivated and excited to work together and bring our guests great food. Q: What makes Cafe Bahia unique? RF: It’s a collaboration of our entire culinary team. Everyone in the kitchen contributes to the development of our menu items. We are also located right on Mission Bay, so in the summer after dinner you can take a cruise on our sternwheeler, it’s called the Bahia Belle, and it’s a great way to end the night after dinner. Q: For someone looking to pair a meal with wine or beer, do you have a recommendation? RF: Our pan seared scallop entrée served with a lemon and spinach risotto and a citrus beurre blanc would pair perfectly with our Sonoma-Cutrer Chardonnay. Q: How do you describe your menu to new customers? RF: I like to describe it as familiar classic California with our own twist. For example, we have a nacho appetizer, but they are wonton nachos topped with braised short ribs, hoisin sauce and Sriracha sour cream. It’s our own unique take on the nacho. We also offer street tacos made with braised pork belly, jicama green apple salsa and cilantro aioli. They’re familiar foods with our creative take on it. Q: What’s the one dish people can’t get enough of? RF: Right now it’s one of our newest featured appetizers: the grilled tequila lime shrimp with fresh mango and watermelon kiwi salsa. It’s only been on the menu a couple of weeks. Café Bahia 998 W Mission Bay Dr, San Diego, CA 92109 858.539.7635 | www.bahiahotel.com 58 | LOCALE MAGAZINE
I Cannoli Eat Dessert
WHETHER YOU’RE IN HILLCREST, OCEAN BEACH OR CARLSBAD, SAN DIEGO IS OH SO SWEET!
After satisfying your unruly appetite with entrées and side dishes, you’re somehow convinced that you have more than enough room in your stomach to calm that sweet tooth.
PEACH GINGER POP
HALF BAKED CHOCOLATE CAKE
Viva Pops ilovevivapops.com
Nine-Ten nine-ten.com
> These aren’t the popsicles you had as a child—creative, icy and delicious combinations like peach and ginger are both refreshing and lightly sweet.
> This cake, oozing with chocolate and caramel sauce alongside vanilla ice cream, might remind you of when you were allowed to lick the spoon of cake batter in the kitchen.
CINNAMON ROLLS 100 Wines cohnrestaurants.com
> Sure they have 100 wines, but don’t pass up their cinnamon rolls for dessert. Candied pecans and a generous layer of vanilla icing will send you on a cinnamoncoated trip to heaven.
LITTLE HAVANA Azúcar iloveazucar.com
> When your sweet tooth craves a taste of the tropical, get this extra soaked Cuban rum cake layered with gooey dulce de leche and finished with vanilla cream cheese frosting.
COOKIE! Shades shadesob.com
> Every day brings a new tray of fresh baked cookies that will not disappoint. Sometimes an old favorite knows just how to hit the spot.
Out With the OLD, In With the NEW OLD > Cupcake Ice Cream Sandwich NEW > Donut Ice Cream Sandwich
PINEAPPLE UPSIDE DOWN PANCAKES
NAPOLEON
Snooze snoozeeatery.com
Extraordinary Desserts extraordinarydesserts.com
> A classic dessert combines with a classic breakfast item to make a new item in a class all its own—caramelized pineapple inside a pancake with vanilla crème anglaise and cinnamon butter.
> The three-tiered Napoleons at Extraordinary Desserts are truly works of art. Four flavors (Devonshire, passion fruit, lemon and white chocolate) of puff pastry that almost look too good to eat … almost.
MINI CHURROS Sandbar sandbarsportsgrill.com
Out With the OLD, In With the NEW OLD > Froyo NEW > Nitrogen Ice Cream
BLOOD ORANGE OLIVE OIL CAKE A.R. Valentien arvalentien.com
> Up for a bloody good dessert? Check out this citrus-infused olive oil cake featuring orange curd, candied kumquats, basil and a side of creamsicle ice cream.
CARROT CAKE George’s at the Cove georgesatthecove.com
> George’s carrot cake is baked with apples and walnuts for optimum moisture. The fennel adds an unexpected spice.
KIWI CHEESECAKE Cannonball cannonballsd.com
CUSTOM ICE CREAM SANDWICHES The Baked Bear thebakedbear.com
The Baked Bear: Cliff Endsley Photo
> The possibilities are endless at The Baked Bear, where every ice cream sandwich is made to order. You can even get your creation hot pressed to maximize the melt-inyour-mouth effect!
> A layer of perfectly rich cheesecake below a layer of kiwi flavors make this square dessert (not to mention the bright red strawberry sorbet) a well-balanced, creamy choice you won’t regret.
MANGO STICKY RICE Lotus Thai lotusthaisd.com
> This traditional Thai dessert combines sweet sticky rice with juicy mango, served atop a banana leaf just as it would be in Bangkok.
> Perfect for sharing, these mini churros are a sweet treat to enjoy while watching a game. Dunk them in the accompanying warm agave nectar sauce.
Safe
KEEPING
KEY LIME PIE Betty’s Pie Whole bettyspiewhole.com
> Stop in to buy one of Betty’s whole pies, including a key lime pie with freshly squeezed key lime juice in the custard and a homemade graham cracker shell.
BUTTERSCOTCH BUDINO WhisknLadle whisknladle.com
> Always a crowd pleaser, the Butterscotch Budino has the rich flavors and gooey texture of brown butter blondies plus salted caramel and whipped cream on top to keep you in check.
WAFFLE ICE CREAM CONE MooTime Creamery nadolife.com/mootime
> Waffles and ice cream come together at last thanks to MooTime. With over 50 flavors to choose from and a hand rolled waffle cone to make your ice cream sandwich, who needs cookies?
ROMEO AND JULIET Samba Brazilian Cuisine sambabraziliancuisine.com
> A fresh, flaky croissant generously filled with sweet guava and savory cheese—a tropical flavor combo that will have you dancing the samba in delight.
QUENCH YOUR THIRST WITH THESE
SECRET RECIPES Strawberry basil sangria Sangria is known as a way to use old or leftover wine. Mixed with fruit and fortified with liquor and sugar, this Spanish beverage makes a beautiful midday drink on the beaches of the Mediterranean Sea or on your patio. At Solterra, we like to use wine only—no additional alcohol just a newly opened bottled. INGREDIENTS: (This recipe serves 5) > 1 cup diced ripe strawberries > 1 cup whole basil leaves > 1/2 cup white sugar > 1 bottle of Christopher Cameron Vineyards Rose of Merlot > 1 bottle of Costa Azul Blanc de Noir > Juice of 1 lemon > A pinch of salt PREPARATION: In a large pitcher, add the diced strawberries, basil, sugar and salt and muddle with a large spoon. Make sure to mix the fruit and basil well into the sugar. This opens the fruit and leaf cells and releases the flavors. Add your bottle of Rose of Merlot and stir. Place in the refrigerator for a minimum of 1 hour, but overnight is better. Use strawberries and a few basil leaves for garnish. We serve this sangria in a wine glass, so fill each glass half way with ice. Then place your basil and sliced strawberries in the glass, and add a little more ice. Pour your sangria twothirds to the top and stir slightly. Finally, finish with a little sparkling wine—top off your sangria with Costa Azul Blanc de Noir. SOLTERRA WINERY 934 N Coast Highway 101 Encinitas, CA 92023 760.230.2970 www.solterrawinery.com
DRINK EXPERT
STIR
Crazy San Diego Bartenders Shake Up the Handcrafted Cocktail Scene
PROHIBITION 548 Fifth Ave, San Diego, CA 92101 | www.prohibitionsd.com
WRITTEN BY: KAI OLIVER-KURTIN PHOTOGRAPHED BY: NICK ISABELLA
S
an Diego isn’t just a craft beer town; within the last few years it has also expanded into the handcrafted cocktail realm. Instead of throwing liquor in a glass with a splash of soda, bartenders and mixologists are taking time to create elaborate, well-balanced cocktails muddled with fruit or herbs. One of the first cocktails that became popular across many San Diego menus was the Moscow Mule, containing vodka, ginger beer and lime juice, often seen with a sprig of mint or muddled ginger. Beer cocktails are having a moment because of our plethora of craft breweries, and tropical tiki-inspired cocktails are a hot item because they pair well with our beachy lifestyle. Seasonal cocktail menus seem to be the norm, as well as customers seeking a personalized cocktail based on their individual preferences. Since there are so many cocktail lounges here, San Diegans can be selective about their imbibing environment, whether it’s an outdoor patio, secluded lounge or dive bar. As our expectations get higher, so does the bar of excellence. Panama 66 creates its own ingredients in-house to pair with cocktails, while Prohibition’s bartenders are trained to ask guests a series of questions to decipher which cocktail suites their tastes. Here’s what both establishment’s bartenders had to say about cocktails trending this spring.
61
Q
What are the most popular cocktails on the Panama 66 drink menu? Anthony Magdaleno: By far the Apricot Fizz and the Braque’s Poppies are the most popular. Both are made with house-infused syrups and liquor. They’re both refreshing and appeal to a lot of people, and are especially great for the outdoor setting of Panama 66. Q: What are your favorite cocktails to make? Brandon Cardwell: My favorite cocktails to make usually involve amaros. I also love to use aged rums and tequilas. As far as my favorite cocktail to drink, I don’t really stray from a nice reposado or anejo tequila neat. If I do, I’ll keep it simple with Green Chartreuse and tonic with lime.
Q: What is a new signature cocktail ingredient we can look forward to this spring? AM: One we have been working on is a lemongrass syrup that we plan on using in a variation of the Leaving Tijuana cocktail. It’ll be paired with a jalapeño-infused reposado tequila and fresh lime juice. It’s going to be awesome, and will run the gamut of sweet, sour, spicy and refreshing. Q: I know you work closely with the San Diego Museum of Art for their various events. How do you decide on which cocktails to serve during Culture & Cocktails, Bloom Bash and other signature museum events? AM: It really depends on the clientele and the event. We can have anywhere from a 1,500-person event for Culture & Cocktails to a 50-person intimate discussion about the new exhibition at the museum. We work closely with the museum event planners and sponsors to make the cocktails according to the theme of the event.
PAINT A POUR-TRAIT
Q: I noticed that many of your cocktails are named for historical figures or artists. How did you choose which notable figures to use and why? AM: We usually just wander around the museum and get inspiration from the various paintings and sculptures. We have also worked with the docents and told them our ideas for cocktails, and they are always excited to take us through the museum towards art that they think might go along with them.
PANAMA 66 USES ARTWORK AS INSPIRATION FOR MIXOLOGY
THE BARTENDERS’ FAVORITE PLACES TO GRAB A COCKTAIL: 1 The Lion’s Share
EXPERT: Brandon Cardwell and Anthony Magdaleno, Bar Managers at Panama 66 NUMBER OF COMBINED YEARS IN THE BARTENDING INDUSTRY: 12
P
anama 66 opened in Balboa Park, adjacent to the San Diego Museum of Art, in 2014. On a sunny day, you can sit out in the uncovered courtyard overlooking the sculpture garden. They serve lunch and dinner, and have a full bar and craft beer list. With Balboa Park attracting more than 10 million visitors annually, Panama 66 Bar Managers Brandon Cardwell and Anthony Magdaleno stay busy, as they work toward changing their cocktail menu seasonally.
Cardwell has worked behind the well at Panama 66 for more than a year, but got his start in the service industry behind the scenes, writing the cocktail menus for weddings. Magdaleno has been at Panama 66 since it opened. Panama 66 hopes to convince other Balboa Park establishments to stay open later, and plans to bring a jazz series to their auditorium, as well as seasonal food and drink celebrations. The team feels that dining at Panama 66 is a great representation of San Diego, since they source a lot of local products and make several things from scratch, including syrups, mixes, beers (Automatic Brewing Co.), housemade bratwursts, house-smoked roasted turkey and pork loin, and house-baked breads and desserts.
62 | LOCALE MAGAZINE
2 Ironside Fish & Oyster
Q: How often do you change the cocktail menu at Panama 66 and what is that process like? Do they typically coincide with exhibits at the San Diego Museum of Art? BC: We are gearing up to have the menu rotate seasonally from now on to coincide with Chef Sharon Wilson’s ever-changing menu. There will always be one cocktail on the menu that is themed around whatever exhibit is going on at the San Diego Museum of Art. We are also running weekly one-off specials on a chalkboard behind the bar. Q: In what ways do you think Panama 66 is different from the other restaurants and bars in Balboa Park? AM: It really is the only place where there is a balance between a place where you can sit down, without being rushed out, or having to be waited on in a fine dining atmosphere. The Jazz
3 Turf Supper Club
THE MOST IMPORTANT ITEMS IN A BARTENDER’S TOOLKIT, ACCORDING TO CARDWELL AND MAGDALENO: 1 An awesome bar spoon 2 A solid Boston Shaker 3 A great zester for garnishes
“We usually just wander around the museum and get inspiration from the various paintings and sculptures. —Anthony Magdaleno
PANAMA 66 1450 El Prado San Diego, CA 92101 619.696.1966 www.panama66.blogspot.com
“
There will always be one cocktail on
the menu that is themed
around whatever exhibit is going on at the San Diego Museum of Art.” —Brandon Cardwell
Q: Brandon, after you had a serious motorcycle accident that gave you seven months’ worth of time to study craft beer, how did you merge Because of the your passions for mixology and craft beer? Q: When do you have live music at Panama 66, unexpected nature of BC: After my motorcycle accident, I was in and what genre of music is it? Balboa Park visitors, various casts, and going out on crutches is never BC: We have live music every Wednesday, Friday sometimes the busiest fun. So instead I did a lot of reading on craft beer, and Saturday. On Wednesday nights, Gilbert nights at Panama 66 are brewing and classic cocktails. I feel like beer Castellanos presents the Young Lion Series from completely unforeseen. cocktails don’t get a whole lot of love because 6 to 8 p.m., featuring young jazz artists, and then they’re still pretty new to the craft cocktail scene, his legendary Jazz Jam from 8:30 to 11:30 p.m. but why wouldn’t you merge the two? After all, brings out some of the city’s best jazz artists to sit we live in the craft beer mecca. Certain beers in and jam. On Fridays and Saturdays, we feature and spirits pair really well together, whether it music that we feel fits the space and the vibe. be aged rum with a porter, or stout with a nice Q: Since the proprietors of Panama 66 are roasted malt character, or an herbaceous gin also involved with Blind Lady Ale House with a citrus-forward IPA. I’d love to see more and Tiger!Tiger! that are known locally for their craft beer people combining the two worlds. programs, how much of an influence does that have on the Q: Brandon, what did you take away from your experiences beer selection at Panama 66? BC: It has a huge influence on Panama 66. Our beer program as a mixologist at Bencotto Italian Kitchen and The Lafayette is a little different, though, than our sister restaurants. Our and bring with you to Panama 66? beer program revolves around showcasing San Diego breweries BC: At Bencotto, I was lucky enough to learn about really highto educate the sizable amount of tourists that come to Balboa end Italian wine, but that’s also where I was introduced to Italian apertivos and digestivos. The latter have slowly become Park. Luckily enough for us, there is a huge amount of quality some of my favorite ingredients to use in cocktails. I was able to beer coming out of San Diego, so our options are pretty vast. take my newfound love for some fairly unheard of liqueurs and Q: Anthony, what did you learn about mixology and crafting run with it. The Lafayette Hotel helped me improve my speed the perfect cocktail during your time at Craft & Commerce? and time management behind the bar. AM: Craft & Commerce was, and is still, a place where the steadfast quality of years past is coupled with the modern high Q: I know you’ve worked the taps at Common Theory Public standards of service. At Craft & Commerce, I learned to take House. But as a homebrewer, what type of beer do you usually make during your free time? the ego out of the equation without losing pride in the work I was doing. We were bartenders, not mixologists, and what we BC: I’m fairly new to homebrewing. My favorite so far has been a fingerling lime gose, where I actually used triple sec in the set down on the bar top reflected that classic idealism. Through brewing process. The high sugar content of the triple sec was people like John Holt, Vanessa Walsh and Diana Martacchio, I great for priming sugar, and I wanted the beer to taste like a learned how to make the absolute best classic cocktails, and beer version of a margarita, so naturally I went with triple sec. also how to take the time to explain the rich history behind the spirits in those cocktails to interested patrons. Craft & It wasn’t as salty as I normally like in a gose, but it turned out Commerce is where I went from being a skilled bartender, to OK. I constantly want to learn more about brewing—so to me a bartender with a deep love and passion for every small detail even if you make a few horrible batches at home, it’s still a great learning experience. that goes into bartending. Jam with Gilbert Castellanos on Wednesdays is amazing, and the live music on the weekends allows a lot of local musicians a space to perform.
WILD CARDS
LOCALE MAGAZINE | 63
Q
What are the most popular cocktails on the drink list at Prohibition? Leo Barbosa: With the Dealer’s Choice, we go through a series of questions. It’s a more interactive way for the customers to participate in their cocktail. They let us play with whatever they want their drink to be. We also have a lot of whiskey connoisseurs that come here. Jason Breedlove: The Dealer’s Choice is the most popular. We start by asking what base spirit the guest wants—maybe vodka, gin or whiskey. Then we ask if they want something more direct, citrusy, sweet, or has flavors they prefer like mint or berry. Sometimes we only get through a few questions and we know exactly what we’re going to make. Q: Is there a signature cocktail that you’re known for making? LB: I’m more known for making refreshing cocktails, like what I would picture myself drinking on the beach. I really like the passion fruit caipirinha. JB: And I’m the opposite. I like the more straightforward drinks without juice or sweeteners. Q: Since your cocktail menu changes seasonally, what drinks can we look forward to seeing on the menu for spring? JB: There are a few, actually. The #GetOffYourPhone is a vodkabased spirit with raspberries. It’ll probably be a No. 1 seller. The Girl From Ipanema cocktail is a passion fruit-flavored caipirinha. LB: I think that it’s pretty diverse and caters to every want or need from the public. It brings drinks that you wouldn’t normally find on other menus, and some indigenous things that you can play with. It caters to every single palate—there are boozy cocktails, refreshing cocktails, interesting cocktails and intricate cocktails.
MOB
DOWNTOWN’S PROHIBITION BAR SERVES UP RELICS OF A BYGONE ERA
MENTALITY
EXPERT: Leo Barbosa and Jason Breedlove Bartenders at Prohibition TALES FROM THE CRYPT: Rumor has it, the Prohibition building was formerly a morgue.
A
popular spot among both fellow bartenders and the food and beverage industry for handcrafted cocktails, Prohibition is hidden below street level with no visible signage. But for those who are in the know, Prohibition is representative of the old speakeasies frequented in the 1920s and early 1930s when there was a nationwide ban on the sale of alcohol.
The long, narrow lounge is an intimate space that puts guests just a few steps away from a live band. It has a comfortable living room feel with a small bar area—but don’t get too comfortable, because the dimly lit lounge may add some additional blur to your beer goggles. Prohibition’s red accent lighting will make San Diego’s former red light district feel even more enticing. But the bar also has a dark side—the building is rumored to have been a former morgue. At Prohibition, the drink menus change seasonally, so you can expect to see eight new cocktails featured in the springtime. Resident bartenders Leo Barbosa and Jason Breedlove have fun creating new concoctions and giving them unique names like Dance Party and Assume the Position. Barbosa started working at Prohibition last summer, but you can also find him slinging drinks downtown at Searsucker. Breedlove got his start in the service industry at Nicky Rottens as a barback, but quickly worked his way up, and has bartended at Prohibition for the last two years.
64 | LOCALE MAGAZINE
Q: Since the bar is a throwback to the Prohibition era, tell us what signature cocktails are reminiscent of drinks popular during that time? JB: The Old Man River is the closest thing on the menu to a Prohibition-era cocktail. It has bourbon, crème de cacao and peach bitters. Also, the Bitter-Sweet Monk, which has gin, Campari, Benedictine and Italian vermouth. And the Italian Stallion, which has vermouth, Campari, sweet vermouth, fernet and chocolate bitters. They’re definitely more spirit forward and have unique flavor profiles. LB: Guests can always expect to get an original, classic drink that not many other places can offer downtown. BASIC BEHINDTHE-BAR RULES: 1 Have fun
Q: What live music programs do you have at Prohibition? LB: We’re open Wednesday through Sunday nights at 9 p.m., with live music every night. The music is a pretty good mix
2 Be passionate 3 Make sure guests are happy and have a good time
BIGGEST BARTENDING MISCONCEPTIONS, ACCORDING TO BARBOSA AND BREEDLOVE: 1 All bartenders are mixologists 2 Only some people can learn how to bartend 3 You can ignore guests
“Being at Prohibition is more secluded, dark and a different kind of vibe that you don’t get at other bars. —Jason Breedlove
PROHIBITION 548 Fifth Ave San Diego, CA 92101 www.prohibitionsd.com
“
It caters to every single palate—there are boozy cocktails, refreshing cocktails, interesting cocktails and intricate cocktails.” —Leo Barbosa
between jazz, blues, soul and old school rock ’n’ roll. We have different bands that rotate through on Saturday nights, and Friday nights we have a very popular blues singer. Q: Do you think being below ground level adds an air of exclusivity to Prohibition? LB: Yes, definitely. People come because they know we’re here, because they expect to get what they want. There’s no signage out front other than the law office. We used to have it set up so that you had to have a password at the door to get in. Q: So is it still a process to get on the guest list at Prohibition? JB: Right now we don’t have a guest list or reservations. It’s first come, first served. That’s why usually by 9:30 p.m. on weekends we’re already at capacity (80 people).
CAUGHT IN THE CROSS-HARES The street entrance to Prohibition is disguised as the law office of Eddie O’Hare. Eddie O’Hare isn’t a fictitious name, though—it’s actually the name of Al Capone’s lawyer during the Prohibition era. O’Hare later helped federal prosecutors convict Capone of tax evasion and, as a result, was shot to death.
Q: Do guests often have trouble finding the disguised street entrance to the bar? LB: Yeah, on occasion. We usually say that we’re glad they found us. But I guess we like it that way. Q: I’ve heard you have a strict dress code at Prohibition. Can you tell me what that entails? LB: Wednesdays and Thursdays are a little more lenient because they’re weekdays. Fridays and Saturdays we enforce it—no shorts, no flip-flops, no baseball caps, no T-shirts—guys should be wearing collared shirts. We get a lot of people who come down here for 1920s-themed parties who are dressed to the nines in ’20s attire.
Q: Leo, since you’re from Brazil, how does your background affect the way you approach flavor profiles when making cocktails? LB: Being Brazilian and Italian has definitely had a lot of influence on my secret recipe book. I feel that my two backgrounds cover the Italian direct drinkers, and those drinkers that want to feel like they just landed on the shore of a tropical island. Q: Jason, how was your experience bartending at Nicky Rottens different from the working environment at Prohibition? JB: At Nicky Rottens, you have sports and games on, burgers and food being ordered, and beer kegs that have to be changed. The whole atmosphere is different. Being at Prohibition is more secluded, dark and a different kind of vibe that you don’t get at other bars.
Q: What makes Prohibition unique or different from other Prohibition-themed bars? LB: It’s the only place in the heart of downtown where you can find really good classic drinks and really good live music. It’s not your average college bar—it’s definitely a more mature setting. As far as I know, Prohibition really put craft cocktails on the map for San Diego, so it’s kind of a pioneer for the craft cocktail industry here. It’s a legacy. JB: I would say the live music, atmosphere and the lighting. It’s just a great vibe. When you walk in, you’re transported into a different era. It’s so different from anything else that’s going on upstairs. Since we’re underground there’s no windows in here and there’s no cell service. LOCALE MAGAZINE | 65
T H AT ' S W H AT H E S A I D HODAD’S 945 Broadway San Diego, CA 92101 619.234.6323 www.hodadies.com
Daily Food Feed’s JED CARTOJANO’S Guide to San Diego
WRITTEN BY: JED CARTOJANO PHOTOGRAPHED BY: VALERIE KON
67
JED CARTOJANO @dailyfoodfeed
SIMPLY SAID, I LOVE FOOD. But it’s not just the food I love, either. I love everything about it. I love how it makes me feel. I love the way it looks. Most of all, I love how food brings people together. This is why @dailyfoodfeed exists on Instagram today. I started @dailyfoodfeed at the end of March 2015. Since then, @dailyfoodfeed has grown to over 175,000 followers and is now one of the most followed food accounts on Instagram. Every day, I post photos of my food journey throughout Southern California and elsewhere. My followers share my love of food. They know a good bite when they see it, and they share my posts with friends and family as inspiration for their future meals. Seeing the @dailyfoodfeed community grow and seeing people come together with the common love of food is the most rewarding part of running this Instagram account. I don’t get to feature San Diego eateries as often as I would like to, but San Diego has a special place in my heart. I lived in San Diego for over seven years, graduating from San Diego State University and starting my career in marketing in San Diego shortly after. One thing I know that holds true from my old stomping grounds is the constant evolution of the San Diego food scene. Here are my top 15 San Diego eateries I love visiting for good eats and epic #foodporn! 68 | LOCALE MAGAZINE
SUPERNATURAL SANDWICHES 7094 Miramar Rd Ste 105 San Diego, CA 92121 858.831.7835 www.supernaturalsandwiches.com
SuperNatural Sandwiches in Miramar is the place to go for fast, seafood-inspired sandwiches. Their sandwiches are as delicious as they look. One of my favorites has to be the Chimera, a Korean steak and shrimp melt, and you can’t go wrong with the Cthulhu, a classic lobster roll with umami butter.
JED’S 8 FAVORITE DESSERT SPOTS
1.
Extraordinary Desserts
2.
The Baked Bear
3.
Chocolat
4.
Café Hue
410 10th Ave San Diego, CA 92101 619.531.8869 www.barbasic.com
Basic in East Village is the home of my favorite pizza in San Diego but don’t worry, it’s far from basic. Maybe it’s the craft cocktails and beers paired with their thin-crust brick oven pizza that gives it this edge, or maybe it’s their amazing Mashed pizza, a white sauce pie with mozz, mashed potato and bacon. Either way, you can’t go wrong with spending some time here for great drinks and pizza.
5.
Mariposa Ice Cream
6.
Hammond’s Gourmet Ice Cream
7.
Viva Pops
8.
Iceskimo
“
I’M A SUCKER FOR POP-TARTS, so it’s hard for me to resist the Big Poppa-Tart donut, an iced donut stuffed with a whole Pop-Tart. —JE D CA RTOJA N O
DONUT BAR 631 B St San Diego, CA 92101 619.255.6360 www.donutbar.com
PHIL’S BBQ 3750 Sports Arena Blvd San Diego, CA 92110 619.226.6333 www.philsbbq.net
If anyone knows @dailyfoodfeed, they would know that I love donuts. My favorite in San Diego still has to be Donut Bar. They’re fun and inventive with their donuts without sacrificing quality. I’m a sucker for Pop-Tarts, so it’s hard for me to resist the Big PoppaTart donut, an iced donut stuffed with a whole Pop-Tart. Their menu changes almost daily with the donuts they offer, so check their social networks to see what they have for the day. And get there early for picks on the best selections. Once they’re sold out for the day, you’re S.O.L.
This is a must-have for anyone in San Diego, local or tourist. Phil’s BBQ is an institution in San Diego and I somehow, almost always, find a way to brave the long lines whenever I’m in town for a taste of their BBQ ribs and chicken. Pro tip: If you’re with a small party, skip the lines and look for bar seating where you can order food from there. And, maybe have a drink or two, since you’re there already.
TRUJILLO’S TACO SHOP 5119 College Ave San Diego, CA 92115 619.583.4182 www.trujillostacoshop.com
Having gone to college at San Diego State University, this taco shop holds a special place in my heart (or rather, stomach). I always come back for the Sigma Pi, a California burrito wrapped in a quesadilla. That’s right. Carne asada, guac, sour cream, pico de gallo and fries all rolled into a cheddar cheese quesadilla. You’re welcome.
RAKIRAKI RAMEN & TSUKEMEN 4646 Convoy St San Diego, CA 92111 858.573.2400 www.rakirakiramen.com
San Diego is home to some of the best ramen found in all of California. My favorite is Rakiraki in the Convoy District, where you’ll find a selection of San Diego’s best Asian eateries. They have the perfect balance of bringing traditional Japanese ramen to the modern American palate. You might venture here to try their ramen burger, but you’ll definitely come back for their spicy miso ramen with underbelly and insanely addictive chicken karaage.
LOCALE MAGAZINE | 69
“
DON’T LET THE NAME FOOL YOU into thinking this is your average double bacon.” — J ED CARTOJANO
Polite Provisions: Nick Isabella | Lion’s Share: Taso Papadakis
8 CRAZY BARS
“
I’VE BEEN KNOWN TO CRAVE THIS from afar and make as much as a two-and-a-half hour drive on top of waiting for an available table just for a taste.” — JE D CA RTOJA N O
Good food needs to be surrounded by good drinks:
1.
Polite Provisions
2.
Hamilton’s Tavern
3.
Fairweather
4.
Kettner Exchange
3940 5th Ave San Diego, CA 92103 619.500.3344 www.snoozeeatery.com
5.
Lion’s Share
6.
Cantina Mayahuel 945 Broadway San Diego, CA 92101 619.234.6323 www.hodadies.com
Hodad’s is one of those places in San Diego to just get a good ol’ burger, fries, shake or beer (or, even better, all three). But there’s something about their burgers that keeps me coming back for more. The most intense and intimidating item on the menu, but a definite “beforeyou-die” treat, is their Double Bacon Cheeseburger. Don’t let the name fool you into thinking this is your average double bacon. This thing is massive and can easily be shared by two people. That is, if you’re into sharing. Me? Not so much.
7.
Turf Supper Club
8.
Noble Experiment
Snooze in Hillcrest is one of those places I crave every Sunday morning. Not only are the breakfast and brunch dishes they serve absolutely mouthwatering, but the overall ambiance inside the colorful, lively restaurant always makes you feel like it’s Sunday morning any day of the week. If you’re into savory brunch dishes like I am, get the chilaquiles benedict with barbacoa beef over corn tortillas with melted cheese and ranchero sauce, topped with a poached egg, roasted poblano hollandaise, pico de gallo and cotija cheese.
SUSHI OTA 4529 Mission Bay Dr San Diego, CA 92109 858.270.5670 www.sushiota.com
CARNITAS’ SNACK SHACK 2632 University Ave San Diego, CA 92104 619.294.7675 www.carnitassnackshack.com
Sushi Ota in Pacific Beach is by far the best sushi I’ve ever had. I’ve been known to crave this from afar and make as much as a two-and-a-half hour drive on top of waiting for an available table just for a taste. The best seat in the house is at the sushi bar for omakase, but there’s something about the quality of sushi combined with its preparation here that makes pretty much any sushi order from any seat a surefire hit. One suggestion: Splurge on the otoro. It’s worth it.
One of my favorite innovative eateries in North Park is Carnitas’ Snack Shack. They use quality, local ingredients in their pork-centric dishes that you can really taste. You can’t go wrong with anything on the menu, but my go-to has to be the Triple Threat pork sandwich made with a trio of pork—chicken-fried pork cutlet, pulled pork and applewood-smoked bacon— nestled between a Kaiser roll.
LOCALE MAGAZINE | 71
PHOTO BY: Taso Papadakis
style
/beauty
MARCH
2016
74 STYLE EXPERT Getting to Know the Talented Winners of FWSD 2015
81 FASHION SPREAD Food and Fashion Make a Delicious Combination
90 BEAUTY EXPERT Style Blogger Erica Stolman is San Diego’s Monochrome Maven
94 LOCALE LOOKS Travel In Style No Matter How You Do It—Plane, Boat or Car
94
LOCALE LOOKS Shifting Gears
PHOTOSHOOT LOCATION: McClellan-Palomar Airport 2198 Palomar Airport Rd Carlsbad, CA 92011 760.431.4646
73
MARCH 2016
MARCIE BAIN @bjashi PHOTOSHOOT LOCATION: LA VALENCIA HOTEL 1132 Prospect St La Jolla, CA 92037 858.454.0771 www.lavalencia.com 74 | LOCALE MAGAZINE
STYLE EXPERT
SEAM
DREAM MEET THE TOP DESIGNER AND MODEL OF FASHION WEEK SAN DIEGO 2015
WRITTEN BY: NICOLE FERA PHOTOGRAPHED BY: MICHAEL WESLEY STYLED BY: SAMANTHA DEWARF & ALLISON ANDREWS HAIR BY: MICHAEL SOBERANES OF GILA RUT MAKEUP BY: FRANCISCO J. COSSINO OF GILA RUT MODEL : VICTORIA DE LA CRUZ DESIGNER: MARCIE BAIN ALL CLOTHING BY: B.JASH.I
t
he excitement in the La Jolla air was fueled by brightly
colored fabric, plenty of glitter and textured garments that made hearts flutter. The first night of Fashion Week San Diego featured work by 12 different designers and the second night showcased an additional 11 coveted spots. At the end of the weekend, everyone involved was given the chance to vote for their favorite designer and model who they felt stole the show. After votes were made and tallied, design label B.JASH.I took the number one slot this year for favorite clothing line. Designer Marcie Bain mesmerized the crowd with her incredible Native American-inspired garments and vision. A winning model was also chosen; Victoria De La Cruz was crowned queen of the runway. Both women have worked incredibly hard to reach this point in their careers. As each winner points out, the drive to succeed starts with a daring goal and is fueled by hard work.
75
“IT’S EXCITING
when it all comes together—the music, the look on the crowd’s faces when they see each piece.” —Marcie Bain
MARCIE BAIN B.JASH.I FOUNDER AND DESIGNER FWSD 2015 TOP DESIGNER
Q:
How many years have you been participating in FWSD? Marcie Bain: I have been involved with FWSD for two years now and FWSD 2016 will be the third year. Q: Is this the first time that you’ve won? MB: Yes, this is the first time I won at FWSD! Q: In your designs for this collection, what specifically did you draw upon from your Karuk heritage? MB: My inspiration for our SS 2016 collection is inspired by the Native American medicine wheel. Q: Could you elaborate a little more on your heritage? MB: I am from the Karuk Tribe located in Northern California. It is nestled along the Klamath River. I was raised around my Karuk culture; from different local events throughout the year to daily language classes that were taught in our school for the Indian Club kids. I was also surrounded by my Mom's family growing up and my maternal grandfather was a full-blooded Dane. I have yet to research further into my Danish culture to find inspiration there. I am trying to mesh both to make an amazing Danish/Native American collaboration collection. Q: What is your favorite piece that made it down the runway this year? MB: My favorite piece that debuted on the runway was my finale look, a white dress with floor length fringe. Q: That was actually my favorite piece out of the entire show! I have “must buy” written down in my notes next to that dress. How would you describe the clothes that you make? MB: I would describe them as ranging from high end readyto-wear to couture and avant-garde gowns and dresses. Q: What are your favorite pieces to make? MB: I enjoy all the pieces I make. I get inspired by each garment, jewelry and other accessories I create. I truly favor the detail that goes into each garment.
SPIN THAT WHEEL: The Medicine Wheel is interpreted differently by each Native American tribe, but it is an embodiment of the Four Directions as well as Mother Earth, Father Sky and Spirit Tree. Black, red, yellow and white are often the four colors of the wheel.
V ICTORIA DE LA CRUZ FWSD 2015 TOP MODEL Q: When and how did you know that you wanted to be a model? Victoria De La Cruz: I was invited to do a photoshoot when I was 15 for a quinceañera magazine. I had such a great time that it sparked an interest in fashion and the world of modeling. After receiving some training, I did more photo shoots and eventually runway, which became my passion. Q: Is this the first time that you’ve participated in FWSD? VC: My sophomore year of high school back in 2011 was the first time I participated. I was so excited to be a part of Fashion Week San Diego. I still am.
NATIVE KNOWLEDGE: “Something most people wouldn't know about me is that I know how to dance Polynesian. I've been dancing ever since I was 3 years old and love it!”
Q: Who would you say are the women that are wearing these clothes? MB: The B.JASH.I woman is young and youthful at any age. The B.JASH.I woman is confident, outgoing, loves life and is a well-rounded lady. I imagine them to be like me: a girl who grew up in the outdoors, loves to hunt, fish, garden and explore life. But she can throw on an LBD with some major jewelry and walk the red carpet with anyone else and look flawless. Q: She sounds like the woman many of us want to be! How long does it take to make one of these garments? MB: The timeframe to make a B.JASH.I garment varies from a week to a month. It just depends on the construction and embellished details needed to complete the garment I am creating. Q: What is your favorite part about FWSD? How does it compare to others shows that you have done? MB: My favorite part of FWSD is everything, from the moment we kick off with the Spring Showcase to wrapping it up at the trunk show! FWSD has definitely set high standards that have not been met by any other show that I have attended so far. It is a production that is very organized and provides many events throughout the year for emerging designers to be showcased, highlighted and recognized. I think it is up to all of us designers to do our part but FWSD definitely lays the groundwork out for each of us to do our best. Q: What made you want to design these beautiful clothes in the first place? MB: From the moment I was a student at Fashion Careers of California, I knew that it was the world of couture that captured my heart. That passion stems
Q: How did you get your start in the modeling industry? VC: I was cast to participate in Fashion Week San Diego four years ago and after that is when my modeling career really began. I am very proud to say that I am one of the original FWSD models. Since then, I have walked in Fashion Week LA and traveled to NYC to model as well. Q: What is the hardest part about doing what you do? VC: I would definitely say the hardest part is making sure to represent the product well. In modeling it is not just the designers a model represents; it is also the makeup artists, hair stylists, photographers and camera crews. They all have a vision of what they want the model to look like and it is my job to accomplish that. And in the world of art and fashion, visions can sometimes be drastically different; it can become difficult with so many talented people counting on me to execute the perfect look, the perfect image, the perfect walk down the runway. But I wouldn’t have it any other way. It has to be epic every time. Q: Is this the first time you’ve won? VC: Yes, and it is an incredible and humbling experience. Q: What is the best part about winning this award? VC: To be Fashion Week San Diego’s Top Model is to be part of something really important. Allison Andrews and the FWSD team have placed our beautiful city on the map as a leading platform for emerging fashion
continued on page 79
LOCALE MAGAZINE | 77
“She can throw on an LBD with some major jewelry and walk the red carpet with anyone else and look
FLAWLESS.” —Marcie Bain
designers, models, photographers, fashion social media and hair and makeup artists. I am so incredibly proud to be part of this iconic journey and experience the evolution as it continues to grow as a national and international brand. Q: How do you keep any insecurity out of your life so that you can do this job? VC: If anything, modeling has diminished my insecurities. This industry can be cut throat if you let it or it can be a great opportunity to challenge yourself as a person. Modeling has taught me focus, commitment and has helped me build confidence through my experience. I am quite comfortable with the person that I am.
NEVER A DULL MOMENT: “When I'm not designing clothes, you can find me at home doing something crafty. Whether it’s making jewelry, drawing with my youngest daughter Ashawnee or baking some cookies for the upcoming holiday, I’m always up to something.”
GIRL ON FIRE: Something most people don’t know about Marcie is that growing up she dreamed of being a top fuel race car driver as opposed to designing her magnificent clothes.
Q: How do you manage to stay in such amazing shape? VC: I drink a lot of water to keep my body hydrated. I eat as healthy as possible for a college student and I try to exercise when time allows. My favorite machines are the treadmill or stair climber. Q: What were some of your favorite looks at this year’s FWSD? VC: It’s super difficult to pick because every designer brought such amazing collections. But I have to say I loved Scott Rich’s eco-friendly collection— it’s so much fun, comfortable and ready to wear. Sasha Bravo has stunning jewelry. She truly has a gift for designing beautiful and unique pieces. I felt invincible walking the down the runway in NaPóstol Couture. And, of course, our top designer B.JASH.I. Wow! Her designs are a statement of art, culture and beauty.
MELTDOWN: Victoria admits that she is a big food lover so a favorite is hard to choose. “I really enjoy eating fondue though; The Melting Pot is definitely one of my favorite restaurants!”
from the creativity that my culture has created for decades—collecting and creating items from the riverbeds and the forests for ceremonial regalia and baskets that were hand woven and used daily. Q: What kind of a journey has it been to get to where you are today with your line? MB: It has been an amazing journey! From the moment I was accepted into FWSD it has been a whirlwind of emotions and a lot of sleepless nights. That is a given, though, being in the fashion industry. Q: What is the moment where all your hard work is worth it when doing a show or designing or creating? MB: Each individual piece that I create is worth it once I see it completed and as the collection starts coming together. I guess watching each piece cross the runway is special too, especially the finale walk. It’s exciting when it all comes together; the music, the look on the crowd’s faces when they see each piece. Q: Where do you see yourself and your clothing line in five years? Ten years? MB: My projection for B.JASH.I in five years is that we will have established a loyal clientele and continued to grow
each year. I am hoping to have a storefront in NYC within that time frame as well. For my 10-year goal, I would hope to have grown past all expectations and that B.JASH.I gowns will be a must-have for every red carpet, highsociety event. Q: How can all of our readers and fashion lovers purchase your clothing? MB: Our website bjashi.com is currently under construction, and will launch with our SS 2016 Collection in April. As of now, we are available at various FWSD events and purchases can be made via email through Paypal and/or Square Reader on all social media sites. Q: Can you tell us a little bit about what your upcoming line will be like? MB: It will be inspired from native plants and flowers from California with splashes of Karuk basket patterns throughout the collection. I will be printing my own textiles for the first time, just for this collection. Faux succulents will be transformed and embellished into amazing one-of-a-kind clutches, jewelry inspired from the surroundings of the Klamath River.
Q: Who was your favorite designer? VC: All of the designers in Fashion Week San Diego are so talented in their own way it would be hard to pick just one. This year I had the honor to open for Scott Rich and to walk for NaPóstol and Sasha Bravo. All three of these designers have amazing talent and all of their designs are so incredible and unique in their own way. I loved every single piece I got to wear. Q: What do you do when you are not modeling? VC: I am a full-time college student and I also spend time with family and friends. I try hard to keep balance in my life, as it can get pretty hectic at times. Q: Where would you like to be in 10 years? VC: As long as I can remember I have always wanted to help animals, so 10 years from now I hope to be a veterinarian working with species atrisk or near extinction. It is hard to see on a daily basis how we are losing so many beautiful animals. Someday I hope to change that even, if it is in a small way. LOCALE MAGAZINE | 79
HAMBURGERS PROVIDED BY: Hodad’s | 945 Broadway, San Diego, CA 92101 | 619.234.6323 | www.hodadies.com APPAREL PROVIDED BY: FERN | www.shopfern.us JEWELRY PROVIDED BY: Roberto Coin | www.robertocoin.com
PHOTOGRAPHED BY: BRADLEY BLACKBURN STYLED BY: NIKKI SCHIFFMAN HAIR BY: RYAN WEEDEN MAKEUP BY: TYLER SUMMERS MODEL: LEXIE ROWLAND, BRAND MODEL & TALENT AGENCY, www.brandtalent.org
81
DESSERTS PROVIDED BY: Extraordinary Desserts 2929 5th Ave San Diego, CA 92103 619.294.2132 www.extraordinarydesserts.com APPAREL PROVIDED BY: FERN www.shopfern.us JEWELRY PROVIDED BY: Roberto Coin www.robertocoin.com
LOCALE MAGAZINE | 83
PASTA PROVIDED BY: Brian’s 24 828 6th Ave San Diego, CA 92101 619.702.8410 www.brians24.com APPAREL PROVIDED BY: FERN www.shopfern.us JEWELRY PROVIDED BY: Roberto Coin www.robertocoin.com
DONUTS PROVIDED BY: Donut Bar 631 B St San Diego, CA 92101 619.255.6360 www.donutbar.com APPAREL PROVIDED BY: FERN www.shopfern.us JEWELRY PROVIDED BY: Roberto Coin www.robertocoin.com
LOCALE MAGAZINE | 87
HAMBURGERS PROVIDED BY: Hodad’s 945 Broadway San Diego, Ca 92101 919.234.6323 www.hodadies.com APPAREL PROVIDED BY: FERN www.shopfern.us JEWELRY PROVIDED BY: Roberto Coin www.robertocoin.com
LOCALE MAGAZINE | 89
BEAUTY EXPERT
STOP, I’M
B-LUSHING S TAY S T Y L I N G W I T H E R I C A S TO L M A N O F FA S H I O N LU S H
WRITTEN BY: TYLER HOLLAND PHOTOGRAPHED BY: ARIELLE LEVY STYLED BY: ERICA STOLMAN HAIR & MAKEUP BY: CINDY STIRLING
THE EXPER T
ERICA STOLMAN Fashionlush.com founder & fashion influencer
Like a Boss: Her greatest inspiration is the fashion blogging industry
From a young age, Erica Stolman seemed destined for the fashion industry. After receiving a degree in fashion merchandising with a minor in textile development, creating the successful fashion blog Fashionlush and working with brands like TopShop and Urban Outfitters, whatever promise she showed as an up-and-coming fashion influencer is now realized. With over 45,000 followers across social media, people around the world look to Stolman to discover what’s new and interesting in the world of fashion as well as tips on how to improve their personal style. But for Stolman, style goes beyond fashion as followers of Fashionlush get insider tips on interior design as well as DIY. We sat down with her to learn about how she got into the fashion industry, her routines, inspirations and more.
90
“I OFTEN SPLURGE ON SHOES AND ANYTHING NEEDED FOR SPECIAL OCCASIONS, BUT I DON’T BELIEVE IN SPENDING A FORTUNE ON YOUR WARDROBE— E S P E C I A L LY W I T H T H E QUICK TURNOVER OF T R E N D S T H E S E D AY S .” —ERICA STOLMAN
FASHIONLUSH www.fashionlush.com Instagram: @_fashionlush_ Twitter: @fashionlushblog APPAREL PROVIDED BY: Mimi & Red www.mimiandred.com ACCESSORIES PROVIDED BY: Brachelle Jewelry @brachellejewelry
LOCALE MAGAZINE | 91
Erica Stolman: My mom was always into fashion and would dress me up in a way that was out of the box for my hometown of Nashville (i.e. pairing hightop Converse with fancy dresses, which is something I still do!). But eventually we moved to California where different styles were more accepted. When I was around 9 years old, I cut up one of my mom’s vintage Harley shirts and made it into a purse for her birthday. Considering I used a glue stick and safety scissors to put the thing together, she was pretty impressed and still has it to this day. At that moment, the whole family knew I was destined to do something in fashion. Q: Where do you get your style inspiration? ES: Off-duty models are a major inspiration for me! Their style is so cool, casual and effortless (think Kendall Jenner & Gigi Hadid street style). I am also a die-hard Mary Kate and Ashley fan. They have the absolute best style in the game. Q: Who do you look up to in the fashion world? ES: Fashion designers always amaze me. Diane Von Furstenberg, Anna Wintour, Karl Lagerfeld, Olivier Rousteing (to name a few)—their talent and work ethic are unparalleled. I also really look up to all of my fellow influencers in the industry who are killing it! I love seeing all the girl-preneurs out there following their dreams and using their large social following to inspire others.
WHEN DID YOU FIRST REALIZE YOUR LOVE OF FASHION? 92 | LOCALE MAGAZINE
Q: When building a new wardrobe, what pieces should people focus on initially? ES: People should focus first on building the skeleton of their wardrobe with a few versatile pieces: structured basics like a good blazer, quality jeans (skinny/flared/ ripped/unripped), a pair of wide leg trousers, basic/soft T-shirts and a good pair of black ankle boots. Q: If someone wants to buy a high-end piece, what should they look for and what should they avoid? ES: Avoid buying trendy pieces from high-end retailers. Instead, look for a nice pair of black boots, a quality handbag
and jeans (typically more expensive jeans have a much better fit!). I’m also totally OK with buying a lower-end piece and spending the money to get it altered so it fits perfectly. I often splurge on shoes and anything needed for special occasions, but I don’t believe in spending a fortune on your wardrobe— especially with the quick turnover of trends these days. Q: What are the best beauty products for spring? ES: A good nude lipstick, a contour kit (love contouring!), and a great highlighter to get that coveted dewy look. Q: Are there any little-known shops in San Diego that fashionistas should know about? ES: I do most of my shopping online, but I also love shopping vintage in my area. A few of my favorites are La Loupe (awesome vintage T-shirts), The Girl Can’t Help It (great archival pieces) and Hunt & Gather. Q: What are your favorite fitness routines for maintaining a healthy lifestyle? ES: I love boxing! It’s fast paced, fun, a total stress reliever and top models swear by it as the best workout. I go to TITLE Boxing 2-3 times a week. Q: What versatile hairstyles should people be on the lookout for this spring? ES: I love a good mini top knot, a.k.a. the fun bun. Messy braids will also be making a big comeback this spring and the thicker the better! I don’t have a thick head of hair, sadly, so clip in extensions work great when looking for that chunky braided style. Q: What care techniques do you recommend to keep clothes looking their sharpest longer? ES: I don’t dry the majority of my clothes. I also always use color safe laundry products and avoid harsh chemical detergents. I also swear by my handy steamer & Downey Wrinkle Releaser (in my purse at all times!). Nothing kills a look quicker than a ton of wrinkles.
“I’M EXCITED FOR MORE BABY DOLL DRESSES AND MOODY FLORAL PRINTS. I’M ALSO LOOKING FORWARD TO I N C O R P O R AT I N G M O R E B O H O V I B E S I N T O M Y W A R D R O B E .” —ERICA STOLMAN
TAKE THE SHOT! Erica’s favorite spots for shooting fashion spreads are North Park and Downtown. “Those areas have a lot of good industrial and New York-looking areas with brick walls and alleyways behind businesses, which make for some amazing shots.”
ERICA’S TOP 4 SAN DIEGO SHOPS 1. La Loupe Vintage 2. The Girl Can’t Help It 3. Mimi and Red 4. Pigment
Q: What spring trends are you the most excited about? ES: I’m excited for more baby doll dresses and moody floral prints. I’m also looking forward to incorporating more boho vibes into my wardrobe. Typically my fall style is more structured and minimalistic, so it’s always fun to switch things up a bit. Q: Are there any tips you’d like to share for those looking at getting into fashion blogging? ES: If you really are determined to be a fashion blogger, my main tips would be to stay consistent, produce quality and original content and don’t give up! Just like any career, success in blogging doesn’t happen overnight. It seems like everyone is a blogger these days, so be sure to find a niche that makes you a big fish in a small pond. Once you start gaining a following, be sure to make a strong effort to connect with your readers on a personal level. Q: What beauty products do you recommend to keep that youthful and vibrant look, even on days when you aren’t feeling your best? ES: I swear by rose water spray! It’s good for your skin and can help you achieve that youthful and vibrant look. I spray it on before my make-up to plump up my skin, after my makeup to give me a dewy look and halfway through the day to refresh my make-up. Rose water spray is everything. Q: What is your personal beauty routine? ES: Every night before bed I wash my face with EVE LOM cleansing salve. It’s the best cleanser of all time and has changed my skin dramatically! I then apply hyaluronic serum
by Mortar & Pestle and, of course, a spritz (or 10) of rose water. I also love hydra-facials! Find a place in your area that does them, they will change your life! Q: What hair care tips do you have for people who like to experiment with products and color changes? ES: I love love love Kevin Murphy’s hair masks! They are amazing when it comes to repairing overly processed hair. I also put rose oil (different than rose water) on the ends of my hair after showering and some sort of heat protectant before hitting it with the flat iron/blow dryer. If you do color, make sure your salon uses Olaplex when dying your hair to protect against damage from bleaching. I also do a DIY coconut oil hair mask once every two weeks. I just slather it in my hair, throw it up in a top knot, put on a shower cap (looking good) and go to sleep. I rinse it off in the morning and my hair is so soft. Q: Do you have any skincare regimens for shoots that have you spending long amounts of time in the sun? ES: I always make sure all my make-up has sun protection. This way, if I forget to apply sunscreen, I know I am still covered. I also wear hats while I’m driving to prevent against getting too much sun on my face. As for shoots, I always set my make-up with a translucent powder to make sure it stays put throughout the day and bring along the lipstick I used for touch ups.
“IT SEEMS LIKE EVERYONE IS A BLOGGER THESE DAY S , S O B E S U R E TO F I N D A N I C H E T H AT MAKES YOU A BIG FISH IN A S M A L L P O N D.” —ERICA STOLMAN
LOCALE MAGAZINE | 93
PHOTOSHOOT LOCATION: McClellan-Palomar Airport 2198 Palomar Airport Rd Carlsbad, CA 92011 760.431.4646 APPAREL & ACCESSORIES PROVIDED BY: Reign & Clover www.reignandclover.com
94 | LOCALE MAGAZINE
LO CA L E
LO O K S
SHIFTING GEARS P L A N E S , T R A I N S , B OAT S & AU TO M O B I L E S
PHOTOGRAPHED BY: TASO PAPADAKIS STYLED BY: NIKKI SCHIFFMAN HAIR & MAKEUP BY: CAITLAN HOWLETT MODEL: ANI ORRIS OF BRAND MODEL & TALENT AGENCY, www.brandtalent.net
95
96 | LOCALE MAGAZINE
PHOTOSHOOT LOCATION: Windansea Beach 6800 Neptune Pl La Jolla, CA 92083 CAR PROVIDED BY: Maserati of San Diego 7477 Girard Ave La Jolla, CA 92037 858.454.9211 www.maseratiofsandiego.com APPAREL AND ACCESSORIES PROVIDED BY: Reign & Clover www.reignandclover.com NECKLACE PROVIDED BY: Fashtique www.shopfashtique.com
LOCALE MAGAZINE | 97
PHOTOSHOOT LOCATION: Bahia Belle Bahia Resort Hotel 998 W Mission Bay Dr San Diego, CA 92109 858.488.0551 www.bahiahotel.com APPAREL PROVIDED BY: Reign & Clover www.reignandclover.com
LOCALE MAGAZINE | 99
PHOTOSHOOT LOCATION: McClellan-Palomar Airport 2198 Palomar Airport Rd Carlsbad, CA 92011 760.431.4646 APPAREL & ACCESSORIES PROVIDED BY: Reign & Clover www.reignandclover.com
LOCALE MAGAZINE | 101
PHOTOSHOOT LOCATION: Santa Fe Train Depot 1050 Kettner Blvd San Diego, CA 92101 619.239.9021 www.amtrak.com APPAREL PROVIDED BY: Reign & Clover www.reignandclover.com
PHOTO BY: Noble Andrews
go /do
MARCH
2016
106 COVER STORY The Man Behind the Bird Discusses his Impressive Skating Career
118 DO EXPERT Two Inspiring Athletes Triumph Over Their Physical Limitations
126 FIRST TIMERâ&#x20AC;&#x2122;S GUIDE Discover Where and How to Put the Glam in Glamping
118
DO EXPERT Winners Circle
CHALLENGED ATHLETES FOUNDATION 9591 Waples St San Diego, CA 92121 858.866.0959 www.challengedathletes.org
105
MARCH 2016
W E I V E Y E S ’ D BIR
TIE PROVIDED BY: Mark Pomerantz www.markpomerantz.com NIXON WATCH AVAILABLE AT: Swiss Watch Gallery and Fine Jewelers at The Shops at Mission Viejo www.swisswatchgallery.com
106 | LOCALE MAGAZINE
W
TONY HAWK Reflects on His Historic Past and Exciting Future WRITTEN BY: KAI OLIVER-KURTIN PHOTOGRAPHED BY: NOBLE ANDREWS STYLED BY: AMANDA GERARDO MAKEUP BY: BRIAN BOND HAIR BY: GWENDOLYN SNEED
LOCALE MAGAZINE | 107
“My focus was always new tricks and techniques, so it was never about winning competitions, being famous or getting rich.” — TO N Y H AW K
TIE PROVIDED BY: Mark Pomerantz www.markpomerantz.com NIXON WATCH AVAILABLE AT: Swiss Watch Gallery and Fine Jewelers at The Shops at Mission Viejo www.swisswatchgallery.com
108 | LOCALE MAGAZINE
LOCALE MAGAZINE | 109
APPAREL PROVIDED BY: GSB Men’s Clothier www.gsbmensclothier.com NIXON WATCH AVAILABLE AT: Swiss Watch Gallery and Fine Jewelers at The Shops at Mission Viejo www.swisswatchgallery.com
110 | LOCALE MAGAZINE
One of the most prominent professional athletes to come out of San Diego, Tony Hawk is known as a pioneer of vertical skateboarding and has led a 17-year career as a professional. Born and raised in America’s Finest City, Hawk turned pro at the early age of 14. Since then, he’s credited with completing the first documented 900 (rotating 900 degrees or 2.5 times in an aerial spin on a skateboard ramp), developing his successful namesake video game and creating his foundation to finance public skateparks in underprivileged areas, among many other things. Although he’s now retired from the competitive sport, Hawk still has a few tricks up his sleeve.
Q
How did growing up in San Diego shape your career? Tony Hawk: Skateboarding was born in Southern California, so it was accessible to me at an early age. I was lucky to live here, where one of the last skate parks from the 1970s boom—Del Mar Skate Ranch—stayed open until 1987. It was my home away from home every day after school, and it’s where I cultivated my skating style and direction. Q: What was it about skateboarding during the early years that drew you to the sport? TH: The daredevil aspects: and the idea that I wouldn’t have to listen to a coach or rely on others for my own success. It felt like an art form as much as a sport, and the canvas was relatively blank in those days. Q: How did you earn the nickname “The Birdman?” TH: Someone said it on-air during an early X Games event and it seems to have stuck. Q: How did you feel after landing that first 900? TH: It was a huge relief. I had been chasing that trick for nearly 10 years up to that point, and had almost given up on it entirely. I considered ending my competitive career around that time and it provided me a high note to end on. Q: After becoming a professional skateboarder at age 14, how did you stay motivated to keep progressing in your career? TH: My focus was always new tricks and techniques, so it was never about winning competitions, being famous or getting rich. I continuously challenged myself, and still do to this day.
Q: In the early 1990s when skateboarding was out of the public spotlight, you’ve said publicly that you dealt with financial hardship. Was it difficult sticking with skateboarding during those tough times? TH: I did whatever I could to keep skating and stay within the industry—from editing skate videos for other companies to doing exhibitions in amusement parks and state fairs for very little money. But I was still “living the dream” so to speak, because I did get to ride my skateboard every day, and pay the bills in doing so (barely). Q: What were some of the most pivotal moments in your career on and off the ramp? TH: Getting recognized by Stacy Peralta at age 12 and being asked to join the Bones Brigade film; turning pro at age 14 and winning a competition that same year; starting my own skate company; aligning with Activision to create the Tony Hawk’s Pro Skater video game series; landing the first 900; being on The Simpsons; and—in recent years— discovering the power of social media. Q: Have you ever delved into any other sports? TH: I played basketball and baseball to marginal success as a kid, but I quit them both once I found skateboarding. I now surf and snowboard for fun. Q: What factors were involved with your decision to retire in 1999? TH: I had competed for 20 years of my life at that point, and I wanted to explore other opportunities within skateboarding and action sports in general.
LOCALE MAGAZINE | 111
112 | LOCALE MAGAZINE
“I also believe in the power of getting these youth involved in advocating for their parks through city councils and fundraising.” —TON Y H AW K
TIE PROVIDED BY: Mark Pomerantz www.markpomerantz.com NIXON WATCH AVAILABLE AT: Swiss Watch Gallery and Fine Jewelers at The Shops at Mission Viejo www.swisswatchgallery.com
LOCALE MAGAZINE | 113
Q
What is your day-to-day involvement with Birdhouse Skateboards? TH: It mostly involves keeping in touch with the team and helping them with opportunities outside of our industry, such as films, promotions and endorsements.
NATIVE KNOWLEDGE: When he’s not skating, you can find Tony and his family at the beach, Legoland, the San Diego Zoo or eating at Market Restaurant + Bar in Del Mar. TONY HAWK’S FAVORITE LOCAL SKATE PARKS 1. Magdalena Ecke Family YMCA in Encinitas 2. Alga Norte Community Park in Carlsbad 3. Alex Road Skatepark in Oceanside 4. His own ramp TONY HAWK’S SKATE PARK ESSENTIALS 1. His kids 2. Kneepads 3. Helmet 4. A Nixon Blaster speaker 5. Plenty of water
114 | LOCALE MAGAZINE
Q: How do you feel your legacy has changed the skateboarding industry? TH: I can only hope that I’m known for raising the profile of skateboarding in a general sense, but mostly that people recognize me for being an innovative skater. Q: I understand the Tony Hawk Foundation helps finance public skateparks in low-income areas across the country. How do you feel those skateparks help America’s youth? TH: I believe they give challenged kids an outlet and a creative space that’s important to their identity and sense of self-confidence. I also believe in the power of getting these youth involved in the advocating for their parks through city councils and fundraising. Our foundation can help guide them, and give them funding in the process. Q: Tell me about your skate clothing line, Hawk Clothing. TH: The catalyst for creating Hawk Clothing was when my siblings and I had children around the same time but weren’t able to find cool clothes for them. Now it’s a young men’s line that represents skateboarding and action sports cultures at affordable prices. We are very proud of how far it’s come, and the international opportunities that Cherokee is now providing. Q: How do you think the Tony Hawk’s Pro Skater video games have changed the skating industry? TH: The interest in actual skating grew exponentially with the release of Tony Hawk’s Pro Skater and its sequels. Even people who had no interest in trying skating became interested in it and understood what it’s all about. Q: What was your inspiration for organizing the Boom Boom HuckJam Tour? TH: I saw our sports rise from fringe activities to a growing appreciation from mainstream audiences, but we were still a sideshow to bigger events when it came to doing exhibitions. I felt like it was time to be the headlining act, even though we had big-name bands touring with us. Prior to Boom Boom HuckJam, the only time our sports were front and center was in a televised competition format. The stars of our first few tours were household names and I thought they should be highlighted as such.
Q: Since you’ve already accomplished all your career goals, what’s next for you? TH: I am still amazed at the opportunities that come my way, so I’m just enjoying the ride these days. My main objective is to share this good fortune with my family, and show them the world whenever possible. I don’t know what’s next, but I embrace the changes and challenges in this uncharted territory of skating for a living at my age. Q: You were married last year and have four children. How do you balance family against a demanding work schedule? TH: I try to include them as much as possible in whatever I’m doing, and keep travel time to a minimum. For example, I’ll fly to Europe and back for an event in the span of three days if my family can’t join me. In other words, I sleep on planes and get the job done with very little downtime when I’m away. Q: What is it like to see your son Riley following in your skateboarding footsteps? TH: It’s a treat to see him carve his own path and accept the challenges of being a pro skater. I’m very proud of him and excited for his future prospects. Q: You’ve had several film and television roles throughout the years—is that something you enjoy doing and plan to do more of in the future? TH: Only if it’s a cameo—I’m not trying to parlay my success as a skater into a Hollywood career. Nor will I make a rap album anytime soon. Q: Rumor has it that you were the first person permitted to skate on White House grounds. Was that a typical day of skating for you, or did it feel especially significant? TH: I wouldn’t say I was permitted! It was very spontaneous because I had my skateboard with me and found myself alone in a hallway (with an official White House guide who shall remain unnamed). I rode across the tile and he shot a photo of it, which I then shared via Twitter and caused a bit of controversy. So it was not a typical day for me, but I would do it again without hesitation.
TIE PROVIDED BY: Mark Pomerantz www.markpomerantz.com NIXON WATCH AVAILABLE AT: Swiss Watch Gallery and Fine Jewelers at The Shops at Mission Viejo www.swisswatchgallery.com
LOCALE MAGAZINE | 115
“It felt like an art form as much as a sport, and the canvas was relatively blank in those days.” — TON Y H AWK
116 | LOCALE MAGAZINE
TIE PROVIDED BY: Mark Pomerantz www.markpomerantz.com NIXON WATCH AVAILABLE AT: Swiss Watch Gallery and Fine Jewelers at The Shops at Mission Viejo www.swisswatchgallery.com
LOCALE MAGAZINE | 117
CHALLENGED ATHLETES FOUNDATION 9591 Waples St San Diego, CA 92121 858.866.0959 www.challengedathletes.org
118 | LOCALE MAGAZINE
DO EXPERT
WINNER’S
CIRCLE
ATHLETES FIND SUCCESS THROUGH THE CHALLENGED ATHLETES FOUNDATION
WRITTEN BY: RINA MAGSOMBOL PHOTOGRAPHED BY: NOBLE ANDREWS
S
ome view challenges as a roadblock, the end of the line, a reason to give up. Others, like Alana Nichols and Andre Szucs, meet challenges as an opportunity for growth. One prefers to be recognized for his determination despite all circumstances, and the other is a two-sport wonder in wheelchair basketball and alpine skiing. The Challenged Athletes Foundation, which helps athletes with physical challenges pursue active, healthy lifestyles, has been a contributing source in helping both Nichols and Szucs maintain a steadfast physical lifestyle. Over the past two decades, CAF has raised over 70 million dollars and succeeded in accomplishing over 11,000 funding requests from all physically challenged athletes in all 50 states and 32 countries. While more than 21 million people have physical disabilities, only one out of 10 actually lead physical lifestyles. What you’ll discover about each of them is nothing short of phenomenal. Nichols and Szucs are not defined by their physical limitations; instead, they work a tad harder, reach that much further and have waited a bit longer to make their dreams a reality. And the results are immensely rewarding. As both will tell you, every athletic milestone is fuel to continue improving. So while others may be content with a triple backflip, that’s only a scratch of the surface to athletes like Nichols and Szucs.
LOCALE MAGAZINE | 119
“Do the best you can, with everything that you have, in each moment.” —Alana Nichols
120 | LOCALE MAGAZINE
NAME: Alana Nichols
SPORTS OF CHOICE: Wheelchair Basketball,
Alpine Skiing & Surfing
Pedal to the Metal:
Sure, Alana can tackle waves, but she also owns the streets! She believes that in her previous life, she was a race car driver—she loves driving!
“If you don’t get your endorphins pumping, your brow sweating and your heart beating, you aren’t as likely to be a positive, happy person.” —Alana Nichols
Q
Old Soul:
Alana enjoys anything that breathes or speaks vintage.
Native Knowledge:
One of Alana’s must-have athletic equipment is her snowboard click straps, which connect her hips to just about anything.
How has your physical challenge shaped your athletic journey? Alana Nichols: I am a T-12 incomplete paraplegic. I broke my back after attempting a backflip on a snowboard a little over 15 years ago. I was a three-sport, high school-level athlete before my injury and was lost without sporting opportunities after the onset of my disability.
Q: Describe your support system and how it keeps you going. AN: I have a coach, both personal and life, an athletic trainer and a physical therapist. Each person plays a specific role in maintaining my overall health and well-being and keeping me on track to reach my goals.
Q: Do you feel anything positive has come out of your challenge as an athlete? AN: Absolutely. I have learned a great deal and have gained an incredible amount of perspective in regard to being thankful for what I do have. I have also developed a gritty toughness about me, having to adapt to the challenges in the world of disabled athletics.
Q: How do you hope to inspire others who look up to you? AN: I push my own limits and I think it naturally happens. Oh, and I post on Instagram, Facebook and Twitter a ton!
Q: What are your weekly/daily exercises that comfort and benefit you physically? AN: Physical therapy for shoulder injury, yoga, shoulder maintenance and core at the gym, kayaking, surfing and hand cycling. Q: What are some awards you’re particularly proud of? AN: I was the first American female to win gold medals at both the summer and winter [Paralympic] games, and first place at the first ever all-female adaptive surfing heat/competition. Q: How were you feeling after your injury first happened and how did you manage to overcome those feelings with constructive, empowering thoughts? AN: I felt hopeless but overcame that feeling daily with participation in sports, specifically wheelchair basketball. Q: Did you set personal goals for yourself following your injury, and have you accomplished them? AN: Yes, I have achieved all of the goals I’ve set for my physical development. I still hope to accomplish a lot on a spiritual and personal level in regard to healing and feeling whole. Q: What are some athletic goals that you have yet to accomplish? AN: Get in and out of the ocean independently—there has to be a way. I also am rehabbing a shoulder injury from two years ago. I would love to be back at 100 percent strength and flexibility of my right shoulder.
Q: Do you have a motto or mantra that inspires you? AN: Do the best you can, with everything that you have, in each moment.
Q: What can we find you doing on your down time? AN: Surfing, reading, watching good movies and stretching. Q: Why is it important to remain active regardless of physical challenges? AN: It makes you feel good. I think physical activity is directly tied to well-being. If you don’t get your endorphins pumping, your brow sweating and your heart beating, you aren’t as likely to be a positive, happy person. Q: What is your greatest fear? AN: That I am powerful beyond measure! That’s a quote from a Marianne Williamson poem. I think my greatest fear is feeling fear itself. It’s called counterphobia. So I do my best to allow fear to happen. Getting bit by a shark is a fear of mine, and that’s perfectly ok! Q: Where is your favorite place to surf? AN: Queens Surf Beach near Waikiki; I obviously need to travel and surf more. Q: Do you have a fellow athlete you admire? AN: Julia Mancuso! She surfs, ski races and she is a boss! Q: If you could be any other athlete, in whose shoes would you walk or run, and why? AN: I think it would be super fun to be a great parkour athlete. It’s a mix between a great gymnast and an American ninja warrior.
LOCALE MAGAZINE | 121
“There’s no time to have a single hint of excuse or drama about my condition.”—Andre Szucs
122 | LOCALE MAGAZINE
NAME: Andre Szucs
SPORTS OF CHOICE: Swim, Surf and Triathlon
Mellowing Out:
When Andre is not surfing, mountain biking or feeding his adrenaline, you can find him playing the guitar.
“I’m always making sure I can make decisions in my life that can provide happiness to me and for everyone around me.” —Andre Szucs
Q
Someone Hand Him a Mic!
Andre likes to sing a few ballads from time to time. Beyond his adrenaline-seeking, fast-paced pursuits, he possesses a creative and innovative mind.
Native Knowledge:
Andre is currently working on a prosthetic component with an innovative aspect to it, which will bring outstanding benefits when this stellar invention reaches reality. Stay tuned!
How has your physical challenge shaped your athletic journey? Andre Szucs: I was born without my lower right leg (below the knee) and, well since it’s a physical “change” on my body, it just made sense to go after physical challenges my entire life, translated by sports of many kinds.
Q: Describe your support system and how it keeps you going. AS: Challenged Athletes Foundation is the big engine for me and many thousands of other challenged athletes around the world.
Q: Do you feel anything positive has come out of your challenge as an athlete? AS: Always focusing on the positives. There’s no time to have a single hint of excuse or drama about my condition. Life is way too short to be missing out on opportunities to feel good about and to be happy out there!
Q: How do you hope to inspire others who look up to you? AS: We’re really not that different. We’re just experiencing life like everybody else and don’t want people to feel sorry for us. I like to be treated like any other guy out there watching for waves.
Q: What are your weekly/daily exercises that comfort and benefit you physically? AS: Swiming, mountain biking, road biking, surfing, trail and road running. Q: What are some awards you’re particularly proud of? AS: Finishing the XTERRA World Championship! It’s a big one and is currently my priority to get better at it. I’m discovering a whole new level of limits of what I am capable of doing physically—that’s what it’s all about. Tip for others: Never stop looking for new opportunities to challenge yourself and don’t be afraid to be happy! It feels great! Past accomplishments are also the Ironman World Championship, many swimming contests from 2000 to 2008 and being a part of the very first ISA World Adaptive Surfing Championship for the U.S. this year! Q: How do you manage to overcome feelings of frustration with constructive, empowering thoughts? AS: Since my case has been since birth, for me, things are very normal. I can’t really relate to a limb loss, but I can share with others how easily and how insignificant I see and deal with my amputation. Q: What are some athletic goals that you have yet to accomplish? AS: Master the science of surfing! I still need to improve my skills. Surfing isn’t just difficult for amputees; it’s difficult for everyone.
Q: Do you have a motto or mantra that inspires you? AS: Life is short; we need to be out there!
Q: What can we find you doing on your down time? AS: Taking care of my two beautiful daughters, an 8-month-old and 3-and-a-halfyear-old, and my beautiful wife! Q: Why is it important to remain active regardless of physical challenges? AS: Pursuing a healthy lifestyle has a ton of benefits, and it’s just wasteful to think about going through life not giving it the deserved value. Q: Where is your favorite place to surf? AS: My current stop-spot is Beacons-Encinitas, since I live walking distance from it! It’s a great spot, but there are many other spots around it that are as good or better. Q: If you could be any other athlete, in whose shoes would you walk or run, and why? AS: There are way too many great athletes to pick one. Q: Do you have a fellow athlete you admire? AS: Rivaldo Martins, Brazilian triathlete. Q: What is your greatest fear? AS: To be unhappy. I’m always making sure I can make decisions in my life that can provide happiness to me and for everyone around me.
LOCALE MAGAZINE | 123
124 | LOCALE MAGAZINE
LOCALE MAGAZINE | 125
TIMER’S GUIDE
EL CAPITAN CANYON 11560 Calle Real Santa Barbara, CA 93117 866.352.2729 www.elcapitancanyon.com
126 | LOCALE MAGAZINE
gone
glamping A SURE-FIRE GUIDE TO YOUR FIRST GLAMPING EXPERIENCE
WRITTEN BY: LINDSAY DELONG PHOTOGRAPHED BY: JACK LUNGU
LOCALE MAGAZINE | 127
“This was not like camping at all; it was like staying in an adorable rustic ski-lodge.”
L A S T T I M E I WENT CAMPING, ALL MY FRIENDS WENT TO REI AND STOCKED UP on top-of-the-line gear and packets of high-caloric dehydrated camping food— we were embarking on a five-day hiking adventure and everyone was worried about burning too many calories. I took one look at the ingredients list on the freeze-dried beef stroganoff and did what any young woman with a cheese obsession and sweet tooth would do: I packed a canister full of Cheez-Its and licorice. Oh, and boxed red wine too. That trip went well aside from my sleeping bag freezing one night (I remembered the wine but forgot the tent). I also forgot to put my wine in a canister one night and a bear came and got tipsy. Camping fails. I’m proud to call myself a camper despite my need for junk foods and
da n ci n g in the
MOONLIGHT 128 | LOCALE MAGAZINE
minor mishaps along the way. So, I pulled into the campground and was when I heard I was going glamping, I shown to the Creekside Cabin. This immediately said “Yes!” then jumped was not like camping at all; it was like into my closet. First to pack were the staying in an adorable rustic ski-lodge. must-haves: a pair of overalls, a couple The setup was complete with fresh flannels and a Stetson. I then towels, hot water and locally remembered that glamping is sourced shampoo, conditioner “The Safari aptly named for its glamorous and soap. Long gone are the Cabin is a nature. I went straight for the two-bedroom days of rinsing off in a creek Louis Vuitton, Prada and hot pink cabin suite with or just not showering at all two fireplaces wedge moccasins with tassels. I because of the nearby, nearly and an outdoor realized I was built for glamping. frozen pond water. My little stainless steel log cabin had a queen-sized I set off towards El Capitan grill.” bed as plush as they come as Canyon located just north of well as a loft and full kitchen. Santa Barbara. Once I passed The picture-perfect, floor-to-ceiling through LA’s congestion, all bad spirits windows inside the Creekside Cabin disappeared and I reveled in the scenic simulated the quintessential back-woods road flanked by the Pacific Ocean and the wilderness experience. mountains of Los Padres National Forest.
As part of the popular Canyon Concert Series the outside deck at The Canyon Market turns into a dance floor and stage for live bands on Saturday nights at 6 p.m. during the summer months (May-September). The complimentary evening is full of blues, jazz and bluegrass music. A fireside BBQ dinner can be purchased from the market for an additional fee.
10 tips For A True
“El Cap” Experience 1
no llama DRAMA
Guided hikes to the zoo, led by Larry Miller, are hosted every Saturday morning at 10 a.m. They can host anywhere from 10 up to 100 people. No llama drama here but prepare for goat-madness!
Explore over 2,500 acres of protected forestry 2 Splash and relax in the heated pool 3 Get a hot stone massage at the spa 4 Feed the playful goats and llamas at the petting zoo 5 Hike the steep or flat trails through the forest 6 Awaken the soul at morning yoga
My photographer partner, Jack Lungu, and I made for the yurt by the main entrance where we met our guides for the day who gave us a tour of the grounds. “El Cap,” as they call it, caters to luxury campers by featuring all the amenities typical of a boutique resort but in a wilderness setting that hosts nostalgia-inducing camping activities. We stopped at the ADVENTURE YURTS, which offer two beds posted underneath a massive skylight, and the Canvas Safari Tents, which are built on platform decks with screen windows and doors that zip open and closed. Both the yurt and tent options are bathroom-less, but they are located close to the public restrooms, which are maintained multiple times a day and are, you guessed it, not your typical camp washrooms. Across the property at the Cedar Cabins, guests have multiple options to pick from. The Safari Cabin is a twobedroom cabin suite with two fireplaces and an outdoor stainless steel grill. There are also the Corral Loft Cabins, located in their own village, that are ideal for large parties and groups. All yurts, tents and cabins have individual fire pits and picnic tables; and get this:
each space receives daily housekeeping. Bring it on, dirt!
As long as you stand still and take regal-looking goat selfies with the Pacific Ocean in the background you won’t mind getting head-butted by a goat.
After the grounds tour, we visited the Canyon Spa and Garden. The spa is tucked away by the creek and offers a As our day rolled on, we hopped on country vibe with oak structures that a couple of free beach cruisers and blend into the surrounding flora. Feel biked across the street to El Capitan free to walk outside in just a State Beach. In less than “The picturetowel—no one is around to five minutes, we were on the perfect see. Licensed professionals coastal bike-path pedaling to floor-to-ceiling serve guests with Hot Stone the rhythm of the waves. We windows inside were eager to do everything Massages or a Canyon Herbal the Creekside Scalp Massage. These will El Cap had to offer, so we Cabin have you feeling pampered swapped the bike for boots simulated the and serene. Well, that serenity and explored the Canyon’s quintessential will last until you get to the three hiking paths: Bill Wallace back-woods adorable petting zoo. Trailhead, Selma Rubin Trail wilderness experience.” and Paradise Point Trail. We It’s sometimes called chose the steep Selma Rubin the “Llama Farm,” but Trail and climbed to the summit with a it should really be called “When spectacular view of the ocean and the Goats Attack.” Your guide will neighboring organic farms. After steep hand you a slab of hay and the inclines and serious leg burn, it was goats immediately love you—well, time for the one thing every staycation they love your hand. The llamas are must entail: food and shopping. quite polite and well behaved and they’ll stand on the sidelines and wait their turns like honorable animals. The goats on the other hand are jumping, standing on picnic tables, taking little nibbles of your pink moccasin shoes. I could tell what they were thinking: “Are those really sheep fur on her shoes? Rude!”
We visited West Market, a specialty boutique featuring upscale souvenirs created by local artisans. The neighboring Canyon Market and Deli is a popular hangout among guests (it’s also home to Scarface, the community’s adopted black cat) and has an extensive
7 Join staff and fellow guests for night-time storytelling 8 Bike to El Capitan State Beach 9 Put your toes in the sand on a guided beach run 10 Dance at the summer concert series
Want more? Ask the staff. They’ll hook you up with: whale watching, kayaking, wine tasting and horseback riding.
LOCALE MAGAZINE | 129
Group discounts are available and El Capitan Canyon is equipped to host weddings, family reunions, corporate retreats and birthday parties.
bring the whole
GROUP
the price
of Your Wilderness
Stay 1
Adventure Yurts: $175 - $225 2 Canvas Safari Tents: $145 - $170 3 Cedar Cabins: $195 - $795
Rates vary depending on the season.
breakfast, lunch and dinner menu. Here, they offer craft beers, local Santa Barbara wines, organic produce, fresh-to-order sandwiches and barbeque roundups with chicken, salmon or tri-tip. The BBQ packages come family-sized and are stocked with firewood, a slab of meat, beans, salad and even a s’mores kit. The meat is pre-seasoned and the entire package is delivered to your campground complete with plates, silverware and napkins. I flipped a coin opting for the Tri-Tip Package and scheduled our delivery for an hour later. Back at my cabin, I changed my clothes, opting for a rustic look to match my newfound rustic lifestyle. Jack and I drank craft beers on the patio while we waited for our delivery. Our wood came first and he asked me, “So, what do you know about starting a fire?” I confidently replied, “I know you find two tiny sticks and rub them together for a really long time.” He
shook his head and exiled me to tiny stick duty. We put them in the fire pit and sure enough, as he coached me, I became a glamper extraordinaire and made fire—albeit with a lighter and a fire-starting tablet. Our dinner arrived and we sliced the meat and cooked it up. Thanks to the perfectly executed pre-seasoning, the meat tasted like it came out of a swanky steakhouse. As night fell, Jack and I sat on the patio chatting about our adventurous day. We looked upwards to the night sky and it was dreamlike. You forget what a pure night sky looks like living in a world of light pollution. I thought, “I’ll camp out here tonight in a sleeping bag.” But then, out of the corner of my eye, I saw my cozy bed in my own little chalet. It was a long and glamorous day at El Cap. Breathing in the crisp night air and the scent of pine, I was ready for another day—no, a month—of glamping.
PHOTO BY: Michael Wesley
home
/away
MARCH
2016
134 AWAY EXPERT A Look Inside the High-Profile World of a Private Sushi Chef
140 SETTING THE TABLE An Idyllic Setting on San Diegoâ&#x20AC;&#x2122;s Tastiest Rooftop
144 AWAY FEATURE These Are the 7 Essential Stops on a Desert Road Trip
152 SU CASA Endless Ocean Views at a Secluded La Jolla Shores Estate
144
AWAY FEATURE Her Way on the Highway
MORONGO CASINO RESORT & SPA 49500 Seminole Dr Cabazon, CA 92230 951.849.3080 www.morongocasinoresort.com
133
MARCH 2016
AWAY EXPERT
ROLL
WITH IT KENJI’S TRAVELS ChefCHEF Kenji Travels Take Him FarTAKE and Wide HIM FAR AND WIDE
WRITTEN BY: SUSAN KRUPA PHOTOGRAPHED BY: JOSIE GONZALEZ
THE EXPER T
KENJI JAMPATHONG Private Sushi Chef
Raw Review: Chef Kenji worked an event for the 2015 Emmys with 4,000 guests
C
hef Kenji Jampathong took an unorthodox route to becoming an acclaimed sushi chef. He first pursued computer science as his field of study. On the side, he worked at various restaurants cultivating the passion that would soon define his career. When he finally traded in circuit boards and microchips for cutting boards and knives, he was still developing his craft. But after years of working under various sushi masters, Chef Kenji has become a sushi master in his own right. Today, he is sought out for a wide variety of events ranging from high profile celebrity dinners in Hollywood to small parties in family homes to large corporate events. What elevates Chef Kenji above his contemporaries is the way he takes traditional sushi elements and uses them to create plates and combinations of flavors you won’t see in your neighborhood sushi restaurant. A menu can include anything from seared ocean trout to venison sushi to Wagyu beef carpaccio. Chef Kenji’s sushi is reimagined and redefined; it’s art in its own right.
134 | LOCALE MAGAZINE
CHEF KENJI JAMPATHONG www.kenjisushiprivatechef.com @kenjicuisine PHOTOSHOOT LOCATION: ANDAZ SAN DIEGO 600 F St San Diego, CA 92101 619.849.1234 www.sandiego.andaz.hyatt.com
“I ALWAYS LIKE TO GIVE PEOPLE SOME STAPLES AND THEN INTRODUCE SOME NEW ITEMS SO PEOPLE CAN TRY NEW THINGS.” —Chef Kenji Jampathong
LOCALE MAGAZINE | 135
“FOR ME, IT’S ALL ABOUT QUALITY AND THE EXPERIENCE. IT’S MORE THAN JUST PICTURES, IT’S THE PLANNING, THE PREPARATION AND THE EXECUTION.” —CHEF KENJI JAMPATHONG
Q:
How did you come to have such a passion for cooking?
Kenji Jampathong: Well, it’s an obsession now. It started out with my parents. My dad was in the army and we hosted a lot of dinner parties for my dad’s friends. Q: Where did you start your culinary career? KJ: Tony Roma’s [chuckles]. Then I moved to a Japanese restaurant and then on to Benihana’s. Then my plans changed and I started working on my degrees. I got my AA in Palm Desert and then moved to UCI and got a degree in computer science. Once I graduated, I got a job at a database company for automotive manufacturers but on the weekends I was still doing sushi. I was working in restaurants anywhere I could and soon it became obvious that I loved doing this more than my career. So, after six years in my professional career, I left my job and decided to run a sushi restaurant. I built it from the ground up as a manager and head sushi chef. Then a sushi chef offered me an unpaid internship to study and learn sushi more formally. Once the internship was over, my mom and my sister were moving to Las Vegas so I decided to move with them. I went to the Aria and auditioned for a job at Bar Masa run by Masa Takayama. In the end, he offered me a job but at his new restaurant in New York City. It was a dream job but I had to turn it down because my mom was sick and I didn’t want to leave the West Coast. I bounced around to other sushi restaurants learning a little bit more from everywhere I worked while sushi became more of an obsession. I’m always looking to improve and cook from the heart. Q: Why sushi? KJ: I started out in teppanyaki but I liked the fish and the craftsmanship of sushi better; you have to be delicate, everything has to be an art form and you have to respect the ingredients. Of course, if my clients want other types of food, I can do those too. In the end, it’s really all about good quality and delivering the best. Whatever you can dream up, we can deliver.
Q: Describe your typical celebrity client and what it’s like to create for them. KJ: We have many celebs and entertainers in the music business that are well known that you see on social media or at the Grammys, Emmys, on TV shows and in movies. Creating food for celebs is more challenging—we have to use our creativity and experience to figure out what they like, as we don’t have direct communication with the celebs. We have to go through the assistants or the person in charge of the events. Over time it becomes more natural and we just go with what we feel will best match the event. Q:Why does your work attract such high-profile clients? KJ: Quality ingredients, custom menu, craftsmanship, attention to detail, presentation, professionalism, one of a kind creations, dedication to bringing long lasting memorable experiences, passion. We take great pride in our work and have a desire for excellence. We’re always coming up with new ideas and creations so our regular clients always have new things to try. We take input from the clients and ask them what they would like us to create based on their vision of the event, then we transform their vision into reality with our own style of sushi and cooked dishes. Q: What is it like to work a large, high visibility event like the Emmys? KJ: I worked at the Emmys in 2015. I have a great friend who is the sushi ambassador for Patina and he does a lot of larger events. I worked with him on the side so he asked me to help prepare this event for 4,000 guests. They had their regular staff for plating but really wanted a sushi chef to review the presentation. I loved it; I made sure every plate was perfect. Q: Do you prefer to work small, private events or larger, public events? Why? KJ: My ideal event would be 50 people for a high-end event and premium experience. At that size, that’s where we bring the best
CHEF KENJI’S SIGNATURE INGREDIENTS
136 | LOCALE MAGAZINE
NATIVE KNOWLEDGE Chef Kenji likes to donate his time and skill to military and law enforcement charities. He prides himself in serving high quality food to those who have served others.
Serrano Peppers
Pepper Tuna
Wagyu Beef
Microgreens
Ocean Trout
experience. However, I can do anything. My main business is 30-40 people with 9-10 courses combining sushi and cooked food plates. Q: How do you find the different ingredients you use in your dishes? KJ: I do a lot of research and development work with food vendors, so I am used to working with a lot of unusual foods. I’ll pick up a food from the airport, take it back to my food lab, taste it and come up with dishes with it. Then I will travel and do dishes for other chefs sharing with them different types of fish or ingredients. Q: How is your approach to sushi different from others? KJ: For me, it’s all about quality and the experience. It’s more than just pictures, it’s the planning, the preparation and the execution. For every event, we cater to the client’s taste and specifications so it’s always different. Q: How is sushi different today than 10 years ago? KJ: Now it’s all about the quality and the sustainability and sourcing in a more controlled environment. It’s going with smaller suppliers but with a focus on higher quality Q: What is an uncommon sushi or fish that people should seek out to try? KJ: Right now, I like ocean trout and pepper tuna. I always like to give people some staples and then introduce some new items so people can try new things. Q: What is an uncommon fish that you like to use in your food? KJ: I like to use Loch Etive steelhead trout (also known as ocean trout) from Scotland because of the quality, great taste and high amount of omega-3 oils. It’s sashimi grade fish that can be used for sushi, sashimi, cooked dishes, crudo, carpaccio and tartare. We have served this fish at over 500 events and it’s a popular fish with our customers and friends. It’s always accessible to the public and it’s similar to king salmon. Q: What is your approach to using fish in a sustainable manner? KJ: I like to use fish that is safe for the environment, available all year round with no GMOs or antibiotics, and accessible to the public so my customers can also get them and cook for their friends and family. Q: In the future, what direction do you see sushi in the U.S. moving toward? KJ: It’s going to be a little bit of tradition but with higher standards for quality of the ingredients. Additionally, being able to create for many different types of people—catering to vegetarians, etc. In the future, perhaps there will be sushi chefs who specialize in different areas such as Japanese styles chefs or chefs who incorporate native ingredients into a sushi roll. Q: Where is the most interesting place you’ve traveled to for work? KJ: I have traveled to Loch Etive, Scotland, to visit the steelhead [trout] farm and cook for the chefs and people that work at the steelhead farm. It’s a beautiful place; I love the environment there and how they raised the fish. Q: While traveling, has anything ever gone wrong on the job? KJ: Sometimes we can’t find the ingredients we want to use so we have to improvise and go into MacGyver mode to come up with similar ingredients without affecting the final result. Q: As a traveling chef, what do you enjoy most about your trips? KJ: I love going to different places, meeting new people and trying new food. I love to go try unique restaurants, check out different cities and meet chefs so I can get inspired and create something special for my clients.
“AFTER SIX YEARS IN MY PROFESSIONAL CAREER, I LEFT MY JOB AND DECIDED TO RUN A SUSHI RESTAURANT.” —CHEF KENJI JAMPATHONG
LOCALE MAGAZINE | 139
RUSTIC ROOT 535 5th Ave San Diego, CA 92101 www. rusticroot.com 619.232.1747 FLORALS PROVIDED BY: Lauren Bock Floral Design and Organic Decor LABock@gmail.com 619.549.2982
140 | LOCALE MAGAZINE
BEACH VIBES & FLORAL TIDES
A Rooftop Dining Experience Meets a Rustic Floral Occasion
WRITTEN BY: ROBYN WYMAN-DILL PHOTOGRAPHED BY: EDER ESCAMILLA FLORALS DESIGNED BY: LAUREN BOCK OF LAUREN BOCK FLORAL DESIGN
LOCALE MAGAZINE | 141
D
eep in the hub of the Gaslamp Quarter, more than 100 of the finest restaurants, pubs and nightclubs are abuzz with people dining al fresco on city sidewalks. Suddenly, as July sets in, Rustic Root has developed the first dedicated rooftop restaurant in town. To up the ante in the space, they placed animal topiaries and bright orange chairs that mix whimsical with trendy—a very Alice in Wonderland vibe. A few months later, Chef de Cuisine Marcel Childress took the helm as executive chef and an already dynamic menu of rustic American cuisine—made with locally sourced meats, produce and seafood—evolved into its optimal form. Their Rustic Brunch Menu has scrambled skillets, brioche French toast and carnitas hash. For libations, the mimosa sampler is served with three kinds of freshly pressed juices. Then there’s coffee drinks and timeless cocktails like the 1927 (a Boulevardier), with a cheeky clue to the cocktail’s origin: Step Aside Europe, This is America’s Drink, made with Bulleit Bourbon; and the 1915 (French 75), with the clue: It Will Hit you like a 75 mm Field Gun, made with Tanqueray gin. We caught up with Childress, a San Diego native, and floral designer Lauren Bock, at work where they were building the mood and food for the ultimate dream brunch. Childress is busy in the kitchen preparing his favorites: brioche French toast served with blueberries, butter and bacon, the lobster roll with herb mayonnaise on a toasted hot dog bun, the RR Burger, the New England Cobb salad, and parfaits with seasonal fruits. Meanwhile, Bock is refining her floral selects, choosing acacia greens and smoke bush purple leaves to accentuate the dusty premier vintage roses with the peach-orange sorbet roses she will combine with purple double tulips, two kinds of kale and nigella stems. Her designs, anchored with rustic items like a metallic, patterned lantern vase with a worn rope handle, aim to be a feast for the eyes. And yes, they deliver.
142 | LOCALE MAGAZINE
“My grandmother is 91 and she still goes to work every day at our family business, Bocks Awards Inc. I think being from a family of strong women who are creative (her Aunt Lynne Paines had her interior designs appear in Better Homes & Gardens Special Interest Issue) combined with a strong business sense, and my deep love for flowers is what fuels my passion.” — F L O R A L D E S I G N E R L A U R E N B O C K
“With San Diego’s temperate weather year-round, it is the go-to spot for weddings. And flowers!” —FLORAL DESIGNER LAUREN BOCK
What do you look for when you create a floral design for a dinner occasion or table setting? LB: With any event, table setting or special occasion, the goal is to create a mood that will linger with the guests long after it’s over. I do that with flowers.
Q:
FLORAL DESIGNER: LAUREN BOCK
Q: What is your creative process with every project? LB: The process is always the same. When I am working on events, I begin with the client. We discuss their vision and the memory they want to create so I can build the concept to fruition. We talk about color so I can get a feel for the mood of the occasion, too. Whenever possible, I go to the location in advance of the event so I can design my floral arrangements to blend with the environment. Q: What do you like best about flowers? LB: Ever since I was a kid I’ve been fascinated by a flower’s life cycle. How they reproduce themselves is a crazy miracle! I think I just got hooked on biology and find working with flowers very fulfilling because I get to create special memories for people.
Q: What dishes did you think work best with your designs? LB: Without question, the toast. Its textures and colors, the powdered sugar and berries and rustic color of the French toast, was the perfect dish for the delicate roses and purple tulips with the lantern vessel arrangements. It added more of a French aura to the table setting. Q: Take us through your process for this table setting. LB: It all starts with the container—the vessel I use to create the arrangement in. That sparks my vision for the design. I like to work with varying heights, so I used three types of vases here that give the table a rustic feel and added air plants and branches with moss. I picked these flowers to create a bubbly look. Q: What do you like best about being a floral designer? LB: Florals are always changing with new hybrids and organic products, so the design aspect of it is always changing, which gives me a lot of range to do beautiful work.
“The rooftop restaurant is full of energy and offers more appetizers and small plates options with fire pits and awesome views. It’s a way of offering a bit of everything to our guests.” —CHEF MARCEL CHILDRESS
“Choosing a favorite menu item is like a parent choosing a favorite child … I’ll have to ‘plead the 5th.’” —CHEF MARCEL CHILDRESS
LENDING A HAND: Rustic Root currently supports AJ’s Kids Crane, which benefits Rady’s Children’s Hospital.
What do you hope to achieve every time you step into the kitchen? Marcel Childress: I always have the same goals in mind: to progress and allow for growth—for myself, my team and Rustic Root—by creating and maintaining our workspace with good energy that produces great food.
Q:
THE CHEF:
MARCEL CHILDRESS
quintessential brunch dish—it’s one of America’s most beloved dishes. Our Rustic Root French toast is made with brioche bread, eggs, cream, butter, cinnamon, salt and vanilla, and is topped with blueberries, pure maple syrup, applewood-smoked bacon and powdered sugar.
Q: What process do you go through to design each dish? MC: I begin with the protein and build each dish around it. As I’m building it, I try to keep the “umami effect” in mind and incorporate as many flavor profiles as possible into a dish without taking away from the natural essence of the ingredients or the dish itself.
Q: What helped you decide on the dishes for today’s Setting the Table brunch fantasy? MC: Well, I used my personal “brunch fantasy” to inspire the dishes I prepared for today’s shoot. These are dishes I dream about. Lobster rolls, burgers, a chorizo scramble and French toast. All of them are my personal favorites.
Q: What ingredients do you need for a perfect brunch spread? MC: Farm-fresh eggs, local seasonal produce, and, of course, mimosas and Bloody Marys are a must!
Q: What are your go-to food places when you’re not cooking? MC: Mama Kat’s, Carnitas’ Snack Shack and Urban Solace are a few of my favorites.
Q: Describe your favorite brunch dish? MC: French toast is the perfect,
APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com
CLASSIC MUSTANG RENTALS 1745 Newport Blvd Costa Mesa, CA 92627 949.650.5202 www.classicmustangrentals.com
144 | LOCALE MAGAZINE
HER WAY ON THE
A GUIDE TO THE BEST DESERT ROAD TRIP EVER WRITTEN BY: LINDSAY DELONG PHOTOGRAPHED BY: MICHAEL WESLEY STYLED BY: AMANDA GERARDO MODELS: ALANA NOLAND & JENNY PURTEE OF BRAND MODEL & TALENT AGENCY, www.brandtalent.net
LOCALE MAGAZINE | 145
OTHER THAN THE OBVIOUS REASONS,
part of Southern California's beauty lies in the fact that no matter where you are, you're always within two hours of either the beach, the mountains or the desert. You can be on a surfboard in the waters of Huntington Beach on Friday, shredding powder on the slopes of Big Bear on Saturday and come Sunday, if you find yourself driving a classic red convertible Mustang with the top down en route to La Quinta, you're truly owning California. Road trips are a vital part of SoCal living and of all the destinations our state has to offer, the Coachella Valley is essential viewing. There are more than a few must-sees along the way as you coast through each town and we've got you covered. Behold, what to see and do when you're high-tailing it to the desert.
APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com
CLASSIC MUSTANG RENTALS 1745 Newport Blvd Costa Mesa, CA 92627 949.650.5202 www.classicmustangrentals.com 146 | LOCALE MAGAZINE
STOP
#1
CLASSIC MUSTANG RENTALS
FIRST THINGS FIRST, you’re officially on a road trip and you’re actually going to need that classic car. Set yourself up with a timeless beauty and learn all the old car intricacies: how to get that drop top down for maximum wind-in-hair effect, how to tune the radio to your favorite oldies station and, most importantly, where exactly that gas tank is located—trust me, it’s trickier than you’d think! Once you’ve got that freeway situation under control, it’s a straight shot toward road trip bliss.
YOU’VE GOT A STRAIGHT SHOT TOWARD ROAD TRIP BLISS.
STOP PARK IT LIKE IT’S HOT Ò With a mall the size of Desert Hill, it’s to be expected that parking can be a nightmare. Try finding parking on the back end rather than the front or middle section; you’ll do a little more walking but you’ll also be spending less time cooped up in your car.
#2
DESERT HILL PREMIUM OUTLETS 48400 Seminole Dr, Cabazon, CA 92230 951.849.6641 | www.premiumoutlets.com
WANT FRIES WITH THAT? Ò You're officially in the 909 now and as any true 909-er will tell you, there's no place like Baker's Drive Thru. The Inland Empire lives and breathes Baker’s. You can't go wrong with a supersized Papa Meal. Their hearty burgers and hand-dipped real ice cream milk shakes even give—gasp!— In-N-Out Burger a run for its money. However, if that last statement caused your SoCal heart to skip some beats and your mouth is already salivating for that DoubleDouble, go for it—InN-Out is just a few exits away and the 909 will probably forgive you.
DESERT HILL PREMIUM OUTLETS
YOUR FIRST OFFICIAL STOP SHOULD BE THE DESERT HILL PREMIUM OUTLETS. It's the perfect excuse to add a shopping spree to your trip. Discount stores range from Balenciaga to Billabong, Jimmy Choo to J. Crew and Armani to Asics. Everything is already on sale so why wouldn't you buy that new jacket? And bathing suit? And extra-soft velour bodysuit with matching sneakers? You need it and it's a good deal. Sold! With over 180 luxury outdoor stores, Cabazon's outlet mall is the largest collection of outlets in California, making it a sure thing you’ll find prime gifts for everyone in your hot little speedster. There’s no guarantee all your new loot will fit in it though!
LOCALE MAGAZINE | 147
STOP
#3
HADLEY FRUIT ORCHARDS 47993 Morongo Trail Cabazon, CA 92230 951.849.5255 www.hadleyfruitorchards.com
HADLEY FRUIT ORCHARDS
JUST PAST THE OUTLETS IS HADLEY FRUIT ORCHARDS, a California landmark that has been in business for six decades. Step inside the brightly colored old wooden building and you are immediately transported back to the ’60s. At Hadley Fruit Orchards you're sure to pick up plenty of organic fruits, nuts, cereals and preserves as well as baked goods, dried and candied fruit and, of course, their legendary Date Shakes. Boasting the largest selection of dates you'll ever find, Hadley’s offerings range from the sweet dates you find in the creamy shakes to date cakes and even dates stuffed with walnuts. Oh hello, healthy new you!
SLIM PICKINGS Ò Founder Paul Hadley Sr.’s healthy yet energizing mix of dried fruit, nuts and seeds was initially for hikers of the nearby San Jacinto Mountains but soon Hadley’s trail mix became its own popular snack.
APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com
STEP INSIDE THE BRIGHTLY COLORED OLD WOODEN BUILDING AND YOU ARE IMMEDIATELY TRANSPORTED BACK TO THE ’60S.
148 | LOCALE MAGAZINE
WORLD’S BIGGEST DINOSAURS 50800 Seminole Dr Cabazon, CA 92230 951.922.8700 www.cabazondinosaurs.com
STOP
#4
WORLD’S BIGGEST DINOSAURS
GRAB SOME DATES FOR A SNACK AND HEAD NEXT DOOR TO THE WORLD'S BIGGEST DINOSAURS. The two dinosaurs were the brainchildren of Claude Bell, a former Knott's Berry Farm sculptor, who started construction on the first one (Dinny the Apatosaurus) in 1964. Dinny ultimately took 11 years and over $250,000 to complete. Standing at 150feet long, and 45-feet high, Dinny is towered over by his younger sibling, a Tyrannosaurus rex aptly named Rex, who stands at 65-feet high. There's a gift shop inside Dinny, and stairs that lead up Rex's neck to a viewing area behind the dinosaur's teeth. The iconic dinosaurs have made appearances in a few movies, most notably Pee Wee's Big Adventure. Self-guided tours are available every day from 10 a.m.-5 p.m. and cost $8.95 for adults and $7.95 for children.
BASIC EXTINCT Ò According to a 1970 interview with The RegisterGuard, Claude Bell originally planned to give Dinny the dinosaur glowing eyes and fire breath. “It’ll scare the dickens out of a lot of people driving up over the pass,” Bell said.
STOP
#5
MORONGO CASINO RESORT & SPA
ONCE YOU’VE TAKEN THAT OBLIGATORY DINO SELFIE, YOU'RE OFF TO THE MORONGO CASINO RESORT & SPA. One of the largest casinos in California, the resort has 310 rooms and sits on 44 acres. In addition to the hotel and casino, the property offers golf, shopping, bowling, plenty of restaurants and the Oasis Pool and Sage Spa. Furthermore, Morongo’s entertainment and nightlife scene draw plenty of out-of-towners who come from all over SoCal to try their luck in the new exclusive room for high rollers. Dance at Vibe Night Club, dine at the resort’s signature steakhouse, Cielo, or slide a few chips at the roulette table and let Lady Luck decide how long you're staying.
THE WHOLE PACKAGE Ò Each month at Morongo you’ll find different packages available that offer exclusive rates on rooms with views, spa deals, casino credits, tee times and more. Book in advance!
STOP
#6
WINE DOWN Ò In addition to
signature cocktails and an impressive wine list, Mélange’s sommelier offers eight different varieties of wine available by selfdispense.
150 | LOCALE MAGAZINE
THE CHATEAU AT LAKE LA QUINTA 78120 Caleo Bay Dr, La Quinta, CA 92253 888.226.4546 | www.thechateaulakelaquinta.com
THE CHATEAU AT LAKE LA QUINTA
ALAS, IT'S TIME FOR THE FINAL STRETCH. Back on the 10 past Palm Springs and Palm Desert you’ll reach La Quinta, a resort city and one of the leading golf destinations in the US. While the town is full of sprawling ritzy resorts, The Chateau at Lake La Quinta sticks out. A quaint 24-room boutique hotel located on the lagoon, The Chateau has the inviting feel of home mixed with class and luxury—we’re talking 400-thread-count sheets and BVLGARI bath products. The gourmet restaurant Mélange features an outdoor area where patrons can dock their boats for a fine dining experience worth the trip across the lagoon. Outdoor fire pits combined with an expansive wine collection mean you’ll definitely want to cozy up in one of the lakeside bungalows. Your weekend road trip is officially over. Until tomorrow, that is, when you have to drive back ... unless you can figure out a way to stay here all week. “Hi boss, I'll be at the pool. At the Chateau.” Click.
MORONGO CASINO RESORT & SPA 49500 Seminole Dr Cabazon, CA 92230 951.849.3080 www.morongocasinoresort.com APPAREL PROVIDED BY: Blue Eyed Girl www.shopblueeyedgirl.com
IN ADDITION TO THE HOTEL AND CASINO, THE PROPERTY OFFERS GOLF, SHOPPING, BOWLING, PLENTY OF RESTAURANTS AND THE OASIS POOL AND SAGE SPA.
8418 Paseo Del Ocaso La Jolla, CA 92037 152 | LOCALE MAGAZINE
SU CASA Our sneak peek inside gorgeous local homes
info@willisallen.com and 877.5157443
ALL H ANDS
ON DECK SCAN THE SURF FROM A TREETOP VIEW
WRITTEN BY: RANDA AKEEL PHOTOGRAPHY PROVIDED BY: WILLIS ALLEN REAL ESTATE
C
onjure the thought of waking up each morning to a sherbetcolored sunrise reflecting onto the clear blue ocean. This estate is the ultimate dream home for any Southern California native in search for the perfect wave. It is a place where one can live in peace and harmony and enjoy the many natural features that come with living near beautiful La Jolla Shores.
CO-LISTING AGENTS: Kelly Dinnsen 858.922.3668 | kdinnsen@willisallen.com | BRE# 01504073 Megan Luce 858.864.8370 | mluce@willisallen.com | BRE# 01299167 LOCALE MAGAZINE | 153
The home also includes a
luxury outdoor hot tub located in the wide open backyard—an excellent choice for unwinding and relaxing under lush palm trees and breathing in the fresh ocean breeze.
A
This home provides the perfect balance of privacy with convenient walkability to shopping and the beach. The home also includes a luxury outdoor hot tub located in the wide open backyard—an excellent choice for unwinding and relaxing under lush palm trees and breathing in the fresh ocean breeze. The aesthetics both inside and out of this gorgeous estate makes for a luxurious and tranquil beachside residence in San Diego.
The best part of occupying an estate near the beach is seeing incredible ocean views from sunrise to sunset. The expansive great room is designed for entertaining, especially since it opens up to the abundant wrap-around deck, when you can savor the beauty of the Pacific Ocean with panoramic white water and sunset views.
The fun colors and eclectic decor of the home mirror San Diego’s upbeat and lively character. The lush greenery surrounding the property not only provides seclusion but it also complements the home’s exterior. The home also includes a two-car garage and generous parking space for an additional two cars in the front yard. The home’s entrance features an artistic, turquoise two-door entryway that leads to the great room which features high mahogany ceilings, eclectic decor, colorful
home should be your escape from reality and responsibility, especially if it’s an extravagant estate located in beautiful La Jolla. Although a home is defined by many elements, the location ultimately sets the mood and tone. Nestled in the heart of La Jolla Shores just around the corner from the beach and Kellogg Park, this stunning tropical home is the epitome of everyday paradise. Built in 1980, this unique two-story San Diego home boasts five bedrooms, three full bathrooms, a spacious backyard, kitchen, family and dining room in addition to an outdoor wrap around deck.
154 | LOCALE MAGAZINE
I NS TA TAKE OVE R You’ll
never have to leave your home again for a doubletap worthy Instagram photo. Straight from the deck, you can get beautiful shots of palm trees against crashing waves.
GET TIN’ FISHY W ITH I T This
property is in the same hood as Birch Aquarium and the Scripps Institute of Oceanography campus.
This estate is the ultimate dream home
for any Southern California native in search of the perfect wave.
artwork and walnut-colored furniture. The kitchen, dining and family rooms are interconnected for an intimate setting. The kitchen space provides a significant amount of space to display refreshments and dishes for any gathering and seats four at the bar. The granite countertops complement the mahogany cabinets and bright white walls of the entire kitchen. A window above the sink features another spectacular view of La Jolla Shores in the distance. Upstairs you’ll find five bedrooms and three full bathrooms. White shutter windows allow the sun to shine through and bathe the entire room in natural sunlight. The master bathroom highlights the home’s overall sleekness with panoramic mirrors, sliding glass door shower and marble detailing.
cocktail party or simply enjoying breakfast with the family. There is no doubt that the views overlooking the classic California landscape are utterly breathtaking, but another excellent amenity is the considerable outdoor space of the deck— there’s ample room for a house full of guests to enjoy a warm weekend in La Jolla. This La Jolla Shores estate is a truly a hidden gem in the heart of an already beautiful neighborhood; distinctive architecture sets it apart from neighboring homes and beach proximity is never an issue. With just the right amount of seclusion, the brightness of the natural sunlight inside, accompanied by magnificent panoramic views of the Pacific Ocean all over the house, makes it the ultimate private beach estate in San Diego.
The open space of the dining room, family room and the oversized wrap around deck are quintessential for any social gathering, whether it be a birthday party, LOCALE MAGAZINE | 155
thank YOU
TO OUR PARTNERS Andaz
Ladeki Restaurant Group
B Medical Spa
The Lafayette Hotel, Swim Club & Bungalows
Bayside Landing Block 16 Hospitality | Flour & Barley Bloomers of La Jolla Board & Brew Bowers Museum Cape Rey Carlsbad, A Hilton Resort Cenci Ventures | Duke’s Cenci Ventures | Jake’s Del Mar Cinépolis Cody’s La Jolla Drai’s Beach Club Eat.Drink.Sleep Evans Hotel | Catamaran Resort Fern Florent Restaurant Grapes Hops & Deli Greater Palm Springs Convention & Visitor’s Bureau
Lotus Thai Lumberyard Tavern Mira Aesthetic Oceana Restaurant Puesto Quartyard RMD Group Royal India Salon Spruce Sauvage Swimwear Schaffer Dental Excellence Solare Ristorante Solterra Winery & Kitchen The Acoustic Spot The Gaslamp Quarter Association The Headquarters at Seaport The Patio Group
Green Dragon Tavern & Museum
True Food Kitchen
Hakkasan Group
Verant Group
Heaven Sent Desserts
Wells Fargo
JC Resorts | Rancho Bernardo Inn
William Grant & Sons
K1 Speed Racing
Wood Group
L’Auberge Del Mar
156 | LOCALE MAGAZINE
IBC