COMFORT KITCHEN
SAN JOAQUIN COUNTY’S
LOCAL CHEFS WINTER RECIPES
CASA PROGRAM
A REASON TO RUN AN ANNUAL TRADITION
MAGAZINE
NOVEMBER 2026
SCAN TO READ ONLINE
A NEW SEASON FOR THE SAN JOAQUIN COUNTY FAIR SJMAG.COM
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WITHSTANDING THE TEST OF TIME
GENERATIONS OF TRUST IN US Treasured family traditions are passed down through generations. For 159 years, Bank of Stockton has helped families and businesses succeed and achieve their dreams. If you’re looking for a bank that’s different, one that gets to know you, put your trust in our years of experience and service. We can help you build a tradition of financial success for your generation and beyond.
THANK YOU FOR BEING A PART OF THE BANK OF STOCKTON FAMILY. HAPPY HOLIDAY SEASON!
WITHSTANDING THE TEST OF TIME
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Imagine seeing life more clearly! HAPPY THANKSGIVING
A TIME TO BE THANKFUL, A TIME TO EMBRACE THOSE WHO ENRICH OUR LIVES
John JohnZeiter ZeiterM.D. M.D.
Richard WongM.D. M.D. Richard Wong
John Zeiter M.D.
Richard Wong M.D.
D.O.Miranda O.D. Ralph Miranda Balancio O.D. O.D. John Canzano JosephJr.Zeiter Mohammad PathanJohn M.D. Zeiter Jr.John Luke Simon D.O.Luke Simon M.D.Zeiter Jr. M.D. Ralph KatelynO.D. Balancio O.D.Katelyn Erin Doxtader John Canzano M.D. M.D.Joseph Zeiter M.D. Jr. M.D. Mohammad Pathan M.D. John Canzano M.D.
Joseph Zeiter Jr. M.D.
Mohammad Pathan M.D.
John Zeiter Jr. M.D.
Luke Simon D.O.
Ralph Miranda O.D.
Katelyn Balancio O.D.
Erin Doxtader O.D.O.D. Jennifer Pham
Jennifer O.D. AnthonyPham Ver O.D.
Erin Doxtader O.D.
Jennifer Pham O.D.
Stockton Lodi Lodi Manteca Manteca Jackson Jackson Sutter Sutter Creek SUTTER CREEK Stockton Creek
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The care you need, the way you want it. Kaiser Permanente is a proud supporter of San Joaquin Magazine. Health care should be hassle-free. At Kaiser Permanente, it is. With connected teams and flexible ways to access care, it’s easy to get the support you need to stay healthy. Learn more at kp.org/centralvalley. A Better Idea for Health Care.
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Contents Features
NOVEMBER 2026
CARING ADULT CAN CHANGE A FOSTER 15 ONE CHILD’S FUTURE
The statistics surrounding the outcomes for foster children in San Joaquin County are grim, but they don’t have to be. The Court Appointed Special Advocates (CASA) program, administered by the Child Abuse Prevention Council (CAPC) of San Joaquin County, is dedicated to supporting children in foster care. The organization has shown that with support from volunteers, youth can thrive. BY REBEKAH MOAN
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52 COMFORT KITCHEN
Chefs may be most known for the dishes land on their restaurant menus, but those specialties are not always indicative of personal preference. Sure, they are passionate about what they create, but have you ever wondered what your favorite chefs are serving at home? Whether they are whipping up dinner for family or a tried and true favorite from the restaurant, we asked some of our favorite local chefs what they are cooking up this winter—and if they wouldn’t mind sharing the recipes.. BY NORA HESTON TARTE
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52
80years
AND COUNTING!
We’ve loved being a part of your lives here in the valley and we still say we’re always on the right side… Yours!
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Contents NOVEMBER 2026
32
30
22
THE 209
18 K&T LIGHTS: LIGHTING UP SAN JOAQUIN COUNTY FOR 29 YEARS The light-installation company handles a variety of properties 22 STILL SERVING THOSE WHO SERVED Joseph Maes military service
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24 IN THE MIX Americana House hosts weekly mixology classes 26 WHEN THE CRANES COME HOME The Sandhill Crane Festival takes place Nov. 6-8 28 A REASON TO RUN the Run & Walk Against Hunger
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36 CALENDAR 30 MADE BY HAND What to see and The San Joaquin do this month Potter’s Guild is hosting its Fine Arts 44 THE GOWN LIVES ON Festival Your wedding may last a day. Your 32 FROM ONE dress doesn’t GENERATION have to TO THE NEXT The Stockton 48 A MOMENT IN TIME Hmong New Year Vintage modern romance 34 A NEW SEASON The San Joaquin County Fair
26 50 WINTER ROMANCE The Most Beautiful Months to Say “I Do” 62 WHAT WINE SHOULD I BRING TO DINNER? Local wine pros weigh in on showstoppers 64 IN SEASON Get Festive with Fresh Pomegranates
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from the publisher
TURKEY, TREADMILLS & WEDDING BELLS
N
ovember has arrived, and with it comes that magical time of year when we trade pumpkin spice for pumpkin pie, pretend we're going to start our holiday shopping early, and somehow convince ourselves that Thanksgiving calories don't count if we eat standing up. Let's face it, November is the official starting line for the holiday marathon. Between family gatherings, decorating, shopping, and figuring out how to fit 14 people around a table designed for eight, it's enough to make anyone reach for an extra slice of pie. Fortunately, San Joaquin County has the perfect solution for a little holiday guilt: this year's Run & Walk Against Hunger! It's a wonderful tradition that brings our community together for a great cause. Whether you're a serious runner, casual walker, or someone whose only exercise involves racing to the dessert table, it's a fantastic way to give back, Personally, I believe running before Thanksgiving dinner should earn you unlimited gravy privileges. November also marks the beginning of another kind of marathon: wedding planning season! For couples preparing to say "I do" in 2027, now is the time to start making those big decisions. Venues, photographers, flowers, dresses, cakes, and seating charts all await. And gentlemen, here's a little advice: when your fiancée asks your opinion about wedding colors, "Whatever you want, honey" isn't always the winning answer you think it is. Inside this issue, we're celebrating everything that makes this season special, from wedding inspiration and local happenings to the wonderful businesses and people who make San Joaquin County such a remarkable place to call home. As Thanksgiving approaches, I'm reminded that gratitude doesn't require a perfect year, Sometimes it's simply appreciating the people around us, sharing laughs, and recognizing the little things that make life worthwhile. From my family to yours, Happy Thanksgiving! May your turkey be moist, your relatives behave, and your stretchy pants survive.
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DIGITAL EDITION
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TONY ZOCCOLI
tony@sjmag.com
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PUBLISHER | EDITOR Tony Zoccoli
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SUBSCRIPTIONS Subscribing to San Joaquin Magazine ensures that every month you will receive our latest edition right in your mail box. Although we distribute copies to hundreds of area pickup locations, our publication is in high demand and locations often run out quickly. 12 ISSUES FOR ONLY $9.95 (12 ISSUES), OR $14.95 (24 ISSUES)
Subscriptions available through our website at SJMAG.COM, so you don’t miss another issue! LETTERS TO THE EDITOR Story ideas, manuscripts, or comments can be emailed directly to the managing editor. Please include your name, daytime phone number, and email address. E-mail NORA@SJMAG.COM WRITER’S GUIDELINES San Joaquin Magazine is always on the lookout for story ideas and talented freelance writers. Story ideas, email us at Nora@sjmag.com. San Joaquin Magazine also accepts freelance contributions, however, there is no guarantee that manuscripts or photography, solicited or unsolicited, will be returned.
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the TRENDS | PEOPLE | CULTURE | STYLE
LOCALS WE LOVE
One Caring Adult Can Change a
Foster Child’s Future
SAN JOAQUIN COUNTY’S CASA PROGRAM CONNECTS FOSTER YOUTH WITH ADVOCATES BY REBEKAH MOAN
T
he statistics surrounding the outcomes for foster children in San Joaquin County are grim, but they don’t have to be. The Court Appointed Special Advocates (CASA) program, administered by the Child Abuse Prevention Council (CAPC) of San Joaquin County, is dedicated to supporting children in foster care. The organization has shown that with support from volunteers, youth in foster care can not only survive, but thrive. Without support from a nurturing, caring adult, less than 50% of youth in foster care graduate from high school. One in five youths will be homeless after they turn 18; only 50% SJMAG.COM
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are employed by the age of 24; and 71% of young women will be pregnant by age 21. “We can only talk about our impact, and it’s hard to put a number on it, but the narratives and success stories from our program show our kiddos have higher rates of graduating high school and of entering secondary education,” said Jami Alexander, director of family services at CAPC. First founded in January 2002, the CASA program of San Joaquin County is only one of 44 CASA programs in California. The program is under the jurisdiction of the courts, and the program trains community members to be oneto-one advocates for youth in foster care. Each CASA organization focuses on the county within its jurisdiction. Every volunteer is rigorously vetted, receives 15 hours of training online, attends five inperson classes, and then undergoes a final interview process before getting sworn in by a judge.
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said. “We keep saying if we could just get 40 more volunteers this year, that would be fantastic. We want to serve more youth, but we need more volunteers.” Volunteering involves more than appearing in court with a child – it’s a few hours a week doing things like helping with homework, shooting hoops, or eating ice cream. But mostly, the magic of CASA is that the youth in foster care start to develop a relationship with a caring, safe, encouraging adult. “They can express and explore what’s on their heart, and an adult helps them,” she said. “They have the opportunity to dream and say, ‘I’ve thought about playing the guitar,’ and for an adult to respond, ‘Great! Let’s look into it.’” The youth share things with volunteers that they don’t share with a social worker or “Common buckeye lawyer. “They have the butterflies begin to CASA also opportunity to dream supports come out in late spring, and say, ‘I’ve thought developing about playing migrating north.theBy basic life skills, guitar,’some and forhave an adult like learning summer likely to respond, ‘Great! how to drive. landed in the Central The program Let’s look into it.’” Valley.” pays for driver’s ed through the use of donors. Doing so “CASA volunteers are officers gives youth in foster care of the court,” Jami said. And they are the opportunity to experience what treated as such, with their commentary and many children take for granted and recommendations written into the official allows them to become well-rounded record of each youth. After the volunteers are members of the community who can sworn in, the CASA program matches them properly care for themselves once with foster youth. The matching process is they become adults. also very thoughtful. Volunteers express their “These kiddos have had really interests, as well as preferences regarding ages, rough experiences, experiences many and any skills they have, such as working in the people would never dream of having,” field of special education. Volunteer supervisors Jami said. “They have to grow up at the CASA program access the youth files and too quickly, and it hardens them. select two for volunteers to read. Volunteers can make a huge difference Youth who qualify for a CASA are often in their lives.” referred by a social worker, but youth have also called the organization directly. Some schools reach out to the CASA program as well. Unfortunately, due to a shortage of volunteers, youth remain on a waitlist. In San Joaquin County, approximately 1,500 youth are in CASA OF SAN JOAQUIN COUNTY foster care, and CASA serves about 131 of them 127 N. Sutter Street, Stockton www.joincasa.org – around 7%. “We set our sights on serving 150 youth a year, but we haven’t gotten there yet,” Jami
A heartfelt THANK YOU to every volunteer who chooses to stand up, speak out, and be a steady voice for a child in foster care.
To Learn how you can make a difference, call or email Trinidad Newcomb at 209.644.5319 or tnewcomb@nochildabuse.org SJMAG.COM
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K SPOTLIGHT
K&T LIGHTS: LIGHTING UP SAN JOAQUIN COUNTY FOR 29 YEARS THE LIGHT-INSTALLATION COMPANY HANDLES RESIDENTIAL AND COMMERCIAL PROPERTIES BY REBEKAH MOAN / D KEVIN RICHTIK FROM CAROLINE PHOTOGRAPHY
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yle and Tracy May started K&T Lights as a side gig when they were in college, but then it turned into a fullfledged business that’s been around for 29 years. “We were asked to do a wedding for a friend of the family,” Kyle said. “Being college students, broke as all broke, we said, ‘Definitely, we’ll do it.’ We didn’t know what we were getting into, but it was fun; it turned out pretty amazing, and we enjoyed doing it.” From that wedding, people asked them to light up their house for the winter holidays, and the ball kept rolling. “Back then, if we did 100 homes, we thought we were doing great,” he says. “Lo and behold, now we do 100 homes within 20 days.” Kyle and Tracy don’t do all that work alone, however. These days they have anywhere from 10 to 12 employees, and they install Christmas lights on 650 to 750 homes each season. It’s not only homes they decorate – K&T Lights also does commercial installations. San Joaquin County residents might be familiar with K&T Lights’ work at the Lincoln Center Shops
shopping center in Stockton, where they install lights on both sides. They also install Christmas lights at Appellation Lodi – Wine & Roses Resort and Spa, plus several buildings in downtown Stockton. May especially enjoys commercial buildings, as well as weddings, because his team can get creative in their arrangements. “I like custom light installations and working with our clients,” he said. “I always listen to them to see what they want. Some of them are very specific in terms of what they want, but others say, ‘Just make it look great,’ and we get creative and make it look great.” K&T Lights does such good work that it has customers who’ve been with the company since the beginning. “It’s very cool,” Kyle said. “They know my family, I know theirs. I watched their kids grow up, go off to college, and get married. I love that about the business.” In addition to Christmas lights, K&T Lights does wedding installations, gutter cleaning, permanent light landscaping, and solar panel cleaning.
K&T LIGHTS Stockton, (209) 957-0829, www.kandtlights.com
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J
HEALTH
STILL SERVING
Those Who Served FOR JOSEPH MAES, military service may have ended, but his commitment to helping fellow veterans never did. BY NORA HESTON TARTE / D MIGUEL BARAJAS
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oseph Maes was drafted in 1968 at the age of 19. It was something he didn’t ask for. In fact, he’s pretty clear he never wanted to go to war. Being a veteran to him means fighting for not just his own freedom but the freedom of others. “When you come home as a veteran, your whole life changes,” Joe shares. But when he came home, he wasn’t given a hero’s welcome. Mixed feelings on the war meant many who returned were ridiculed for their choice to serve—even if it wasn’t a choice at all. Joseph has made a name for himself as a war veteran for a handful of reasons, one being his willingness to speak candidly about his experiences as a Wolfhound in Vietnam. He calls the battlefield a “land of hell.” He experienced so much death and was himself caught in a mine explosion, earning him a Purple Heart and a Bronze Star for his service. “When I got my field promotion to Sergeant, I had to make life and death decisions. That was the hardest part. I wasn’t even old enough to understand a lot of things that were going on with my life,” he says. Joseph admits to complicated feelings upon his return. He didn’t fit in with civilians and he
felt his job in the infantry hadn’t set him up for a career post-war. Instead, he found himself getting into fights, feeling misunderstood, and often experiencing deep feelings of unhappiness. He’s since dedicated a lot of time to helping other veterans. In addition to membership with various veteran organizations including American Legion Post 16, Disabled American Veterans, Purple Heart Association, Veterans of Foreign Wars, Wolfhound Historical Association, and The 1st of the 27-infantry Battalion Association, he has acted as an advocate for others in need of assistance. He founded the Central Valley Vietnam Veterans of California and helped bring the Richard Pittman VA Clinic to Stockton. He also participates in community events and parades. Joseph wrote a book called “My Spiritual Walk as a Wolfhound: A Grunt In Vietnam.” It is part of the English curriculum at Delta Community College where he attends and answers questions about his service. It makes him happy that students read his book. “I didn’t ask to be a veteran,” Maes says. “I was drafted into this situation. All I could do is do my best because I had no choice.”
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SIP
In The
MIX
AMERICANA HOUSE HOSTS WEEKLY MIXOLOGY CLASSES BY NORA HESTON TARTE / D MIGUEL BARAJAS
E
very Saturday, Americana House at Appellation Lodi Wine & Roses Resort & Spa serves up a seasonal mixology course for guests and locals. A staff mixologist teaches attendees how to make the perfect cocktail from start to finish. The course includes instruction on ingredient selection and mixology and bartending techniques before focusing on a line-up of creative sippers. Each class includes experimentation with spirits, flavor profiles, and seasonal ingredients including an introduction to what is found in the resort’s on-site garden. The class is open to anyone age 21 or older for $35. Hotel guests can attend for free.
CRISS CROSS APPLE SAUCE RECIPE
A crisp, orchard-inspired cocktail that balances bright apple, luscious pear, fresh lemon, and warm cinnamon.
INGREDIENTS:
2 oz. house-infused apple vodka 1 oz. Belle de Brillet Pear Cognac 1 oz. pear nectar ½ oz. fresh lemon juice ½ oz. cinnamon syrup Ice Apple chip or dehydrated apple, for garnish
DIRECTIONS:
Fill a cocktail shaker halfway with ice. Add apple vodka, Pear Cognac, pear nectar, lemon juice, and cinnamon syrup. Shake vigorously for 10 seconds. Strain into chilled martini glass and garnish with apple chip or dehydrated apple.
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HOUSEINFUSED APPLE VODKA RECIPE Makes 1 bottle
Roughly chop 3 Fuji or Honeycrisp apples into approximately 2-inch pieces. Place apples in container with 1 bottle of preferred vodka. Cover and refrigerate for 48 hours. Then, strain out apples and store infused vodka in a clean, sealed container in the refrigerator until ready to use.
CINNAMON SYRUP RECIPE Makes approximately 2½–3 cups
Combine 4 cinnamon sticks, 2 cups water, and 2 cups sugar in saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer for 15 minutes. Remove from heat and allow syrup to cool. Strain out cinnamon sticks, then transfer to clean, sealed container and refrigerate until ready to use.
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B
NATURE
WHEN THE
Cranes Come Home
y the time the 28th annual Sandhill Crane Festival comes around, the migration is already underway. Lodi and its surrounding region can expect 5,000 or more Sandhill Cranes throughout the season, which typically runs late September through end of February. The smaller cranes, called Lessers, stop in Lodi on their way to Merced National Wildlife Refuge while Greaters, the larger birds, start and end their journey throughout Northern California, Southern Oregon, and south British Columbia. If you want to see the winter guests while they visit Lodi, Jane Adams recommends witnessing a “fly in,” which typically happens at dusk. “The fly-in will be at water sites “Long before humans settled and, as the or farmed California's Central birds arrive, Valley, these large birds those on the ground migrated using the Pacific constantly Flyway from their breeding bugle to grounds in Alaska, Canada, encourage and the Pacific Northwest other cranes to winter in the state’s rich to join them. wetlands,” – Jane Adams Safety in numbers is the goal,” she says. The other opportunity is a “fly out,” as the cranes prepare to leave their nightly roosting place. “This is a totally different experience as the cranes often call out one by one. The male begins the call and the female responds,” Jane explains. “This is eerily beautiful as the sun rises the cranes leave the water site typically in pairs or as a family.” Fly ins and fly outs both occur at Woodbridge Ecological Reserve (Woodbridge Road), Cosumnes River Preserve in Sacramento County, and Staten Island. During
THE SANDHILL CRANE FESTIVAL TAKES PLACE NOV. 6-8 BY NORA HESTON TARTE
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the day, you can see the birds feeding on Woodbridge Road, Staten Island Road, and Desmond Road. Of course you can also book a tour through LodiSandhillCrane.org.
SANDHILL CRANES AT A GLANCE Number of Sandhill Cranes migrating to the Central Valley: 8,000-10,000 Species of Sandhill Cranes: Lessers weigh 8-10 pounds and Greaters weigh 9-12 pounds When Cranes are in the Lodi Area: September through February Festival Dates: November 6-8 Festival Location: Hutchins Street Square, 125 S. Hutchins St., Lodi Keynote Speakers: Michael Forsberg, renowned photographer and author and Marsha Barnes, wildlife biologist, Modoc National Wildlife Refuge.
Fresh • Flavorful • Bold Mon.- Sat. 8am – 9pm Sun. 8am – 4pm 2535 Pacific Ave Stockton, CA 95204 (209) 808-5069
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E
very Thanksgiving, thousands of people show up to the Run & Walk Against Hunger hosted by the Emergency Food Bank. The funds raised help to support the organization and its holiday nutrition programs. Two students—Jacob, 18, and Brayden, 15, Brigham—have been running the event for six years, participating in various race levels as they grew up. Jacob runs for Delta College while Brayden is a freshman cross country runner at Bear Creek. “I look forward to this every year, it’s the best way to start off Thanksgiving,” says Brayden. The first year the boys participated, Brayden ran the kid’s race and Jacob was part of the 5K. “They loved running, but they also loved the event itself,” says Melissa Brigham, the boys’ mother. “The atmosphere is great, and it’s for such a good cause. It’s a great way to start the Thanksgiving holiday and it’s a tradition for us to come
LOCAL
A REASON to Run
THE BRIGHAM FAMILY HAVE MADE THE RUN & WALK AGAINST HUNGER AN ANNUAL TRADITION BY NORA HESTON TARTE
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cheer them on and enjoy the event.” The family affair also includes their sister, Abby, 13, who has participated in the run before but now prefers to walk the course with her friends. The tradition started when friends invited the Brighams to walk with them at the event. Jacob knew he wanted to challenge himself with a run, and eventually Brayden started competing in the 5K as well. It’s all come full circle as the Brighams continue to get friends involved. They tout the music, the community and the atmosphere for making the event memorable. “Thanksgiving is about giving and this is one way I can give back while doing something I love,” Jacob says. This year’s Run & Walk Against Hunger, the event’s 22nd, will take place on Nov. 26, Thanksgiving day through downtown Stockton. Those who sign-up can choose between a ¼ mile fun run for kids, a 5K and a 10K.
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“My focus has always been particularly centered around my culture and experience as a Hispanic woman in America,” – Puka
J
ulienne 'Puka' Pin’s life revolves around art.
ARTS
Made By
Hand
THE SAN JOAQUIN POTTER’S GUILD IS HOSTING ITS FINE ARTS FESTIVAL NOV. 20-21 BY NORA HESTON TARTE
SJPG’S FINE ARTS FESTIVAL
Nov. 20-21,Central Methodist Church, 3700 Pacific Ave., Stockton, SJPG.org
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But it wasn’t always that way. Although her childhood creativity found purpose in pottery, after college she succumbed to the expectations of a “normal” job and a “normal” life. “After several years of working and saving up, I finally decided to take a leap of faith and invest in the dreams I've had since I was a little girl,” Puka shares. “Today I find that my entire life is centered around art.” Puka serves as president of the San Joaquin Potters Guild and she works out of a home studio teaching intimate pottery classes and creating her own works to sell at markets throughout the Central Valley and beyond. She also commissions pottery for buyers including both wholesale pottery orders and personal creations. “Currently, my work centers around natural forms such as plants and animals, as well as mythic figures inspired by the Nazca, Moche, and Vicus peoples of Peru,” says Puka, a passion that dates back to her childhood during which her
father placed an emphasis on instilling pride in their Peruvian roots (on her mother’s side she is Mexican and Salvadorian). “I aim to bring attention to Indigenous-Peruvian ceramics, and hope to honor and build upon their legacy.” As a child, Puka traveled to Peru often, and she recalls vividly the rich artisan markets, fueled by passionate working artists. She immediately took to clay, creating jewelry, miniature landscapes, and figurines before getting a more formal education through high school and college ceramics classes. “I am very passionate about clay as a medium, as it is a raw element of the Earth— something that connects us all. I aim to reconnect people with the earth through clay and my creations, and hope to reintroduce a touch of magic and tradition into the mundane.” Puka’s artwork will be on display—and for sale—during the SJPG’s Fine Arts Festival November 20-21. While her works focus on clay and pottery, there will also be photography, textiles, glass, and paintings on display made by 26 artists. In addition, there will be live pottery demonstrations, music, and a student art show.
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B
STOCKTON HMONG NEW YEAR FESTIVAL
The festival will take place at the: San Joaquin County Fairgrounds Nov. 14-15.
TRADITION
eing Hmong American is something many families throughout San Joaquin County take great pride in. For many, coming to America was an opportunity for a new beginning while their home was ravaged by war. Sallee Her, 44, is a first-generation Hmong American. She immigrated to America as a refugee at 5 years old with her parents and three siblings. Her father supported the CIA-led U.S. effort during the Vietnam War and was a soldier for the Secret War in Laos. “Like many Hmong families, our journey to America was shaped by war, displacement, sacrifice, and survival,” she shares.” Being Hmong, to me, means honoring my parents’ courage and sacrifices, “Common buckeye remembering where “The festival is especially we came from, butterflies begin to meaningful because it and ensuring comegives out our in late spring, children an our children opportunity north. to experience migrating By understand the history that helped and participate in their summer some have likely make their lives culture rather than simply landed in the Central possible.” hear us talk about it,” Sallee’s story Valley.” – Sallee Her is her own, but it’s not unfamiliar to other Hmong families. Stealing away in the middle of the night, running barefoot with children in tow and bombs going off around them, it was a long journey to find
From One Generation to the Next THE STOCKTON HMONG NEW
YEAR TAKES PLACE NOV. 14-15 BY NORA HESTON TARTE / D MIGUEL BARAJAS
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a new life in the United States. Now many celebrate their Hmong roots at the annual Stockton Hmong New Year Festival. It’s a place not only to remember where they have come from but also to celebrate culture with native dances and costume. “Hmong clothing and dance are important forms of cultural expression,” Sallee says. “Traditional Hmong clothing is beautiful, but its significance goes much deeper than its appearance.” Those who attend the festival will see brightly colored garments with intricate embroidery and silver pieces that reflect Hmong artistry, identity, history, and tradition passed down through generations. For younger Hmong Americans, dance is one way to connect with their Hmong roots. Dance is a central piece of the festival and many young dancers spend months perfecting their moves before the big show. Sallee’s daughter Athena Saelee, 13, will participate this year. “When I watch my daughter and other young Hmong girls perform, I see more than a dance routine,” Sallee says. “I see young people taking something from their heritage and making it part of who they are today.”
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SPOTLIGHT
A New Season for the
San Joaquin County Fair THE THREE-WEEK DECEMBER FAIR BRINGS RIDES, CONCERTS, AND FAMILY FUN BY REBEKAH MOAN/ D MIGUEL BARAJAS
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San Joaquin County Fair organizers asked themselves, “How do we put on a family-friendly fair while also taking into account budget and climate?” The answer? Turning the fair into a three-week event rather than a three-day event and moving it to December. “In 2025, we had a combination of factors – a weekend of 109 degrees and a full schedule so we couldn’t easily reschedule the event – so we didn’t fare well,” said San Joaquin County Fair CEO Daniel “Danny” Castillo. Not only could the fair have lost money, but families could have also lost out on the fun they planned to have. To mitigate that combination, Danny pushed the fair to December. And this
year, he’s doing it again but making it bigger and better with the help of Tyler Meyer from Plan B Productions. A San Joaquin County native, Tyler has deep ties to the production world from his father’s side of the family, who all used to work in concessions. In fact, Tyler’s uncle turned it into a career and became the master concessionaire with the Port Authority for the state of Washington. “Oftentimes when people talk about the ‘circus lifestyle,’ it has a negative connotation, but there’s a lot of fun in it too,” Tyler said. “There’s flexibility, and my company produces 35 shows a year as far north as Humboldt County and as far south as LA County. It’s
challenging and exciting. I get to help build little cities in a weekend, and the community gets to have a great time.” A “great time” is the ethos underpinning the planning for the county fair. This year, the organizers are amping up the fair and turning it into a real production with rides, indoor concerts, an iceskating rink, children’s play area, and animal/ agricultural showcasing. Animal and agricultural showcasing are inherent to San Joaquin County, so it also features at the county fair. “Part of why we’re doing this in December is we want to remind people that agriculture doesn’t stop in the winter,” Danny said. “It’s another step in a year-long process.” The fair runs from December 3 through the 20th. It will open on Thursdays and close on Sundays for those three weeks. And because the fair will last for that span of time, attendees aren’t locked into a specific date when they purchase their tickets. In other words, if the Saturday they planned to attend is cold and rainy, they can use their ticket on another day or weekend. “We didn’t want people to lose out because of one weekend’s bad weather,” Danny said. “And we know December is already a busy time of year, so this creates flexibility and puts people in the driver’s seat.” Tyler added, “Yes,
we’re trading the fair for slightly colder weather in December, but that’s mitigated with lots of indoor areas, and the rides are equipped with warmers and dryers. They’re ready to roll rain or shine.” Danny is hoping to attract 50,000 people over the three weeks, which he thinks is doable. He and Tyler also considered the state of the economy while thinking about the county fair production costs. “We’re keeping prices on the lower side,” Danny said. “We’re keeping parking prices low and asked all the vendors and operators to be conscious of prices. There won’t be any bottles of water costing $13,” he said. “Common buckeye The fair will It’s challenging butterflies begin toand also be free for exciting. getspring, to help come out in Ilate children 17 and younger build little cities migrating north. Byin because the a weekend, andlikely the summer some have fair organizers community gets to recognize landed in the Central families may not haveValley.” a great time.” have $300 to spend on their families for one day’s worth of entertainment. “That’s a lot of money in the best of times, and it’s really a lot in the worst of times,” he said. “We’re aware of how the general economic situation is impacting everyone’s disposable income.” There will be free areas at the county fair as well, so even the most budgetconscious consumer can still attend and have a good time. .”
SAN JOAQUIN COUNTY FAIR, 1658 Airport Way, Stockton, (209) 466-5041 www.sanjoaquinfair.com
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calendar AGENDA
WHAT TO SEE AND DO THIS MONTH
NOV 6
SHORELINE MAFIA West Coast hip-hop takes over Stockton as Shoreline Mafia brings its high-energy sound, fan favorites, and signature California swagger to Adventist Health Arena. Adventist Health Arena, Stockton
NOV 6
RUBEN STUDDARD American Idol winner Ruben Studdard brings his smooth, soulful vocals to Tracy for an intimate evening showcasing the rich R&B sound that made him a star. Grand Theatre Center for the Arts, Tracy
NOV 7
PRO BOXING: NOVEMBER REIGN Get ready for an action-packed night of professional boxing as fighters step into the ring for November Reign at Stockton’s historic Civic Auditorium. Stockton Memorial Civic Auditorium, Stockton
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Giving Families of More Time
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LEARN MORE ABOUT OUR SERVICES: hospiceheart.org 209.578.6340 SJMAG.COM
| NOVEMBER 2026 37
AGENDA
LOCAL FUN NOV 13
Matt Fraser: America's Top Medium Television personality and psychic medium Matt Fraser brings his live show to Tracy, combining audience readings, personal stories, humor, and emotional moments. Grand Theatre Center for the Arts, Tracy
NOV 8
STOCKTON SYMPHONY: VIVA ITALIA! San Joaquin Delta College, Stockton Take a musical journey through Italy as the Stockton Symphony celebrates the passion, romance, and unmistakable beauty of Italian-inspired classical music.
NOV 14
NOV 21
NATIVE CORE 4TH ANNUAL CELEBRATE CULTURE
STOCKTON THUNDER VS. MINNESOTA NORTHERN LIGHTS
Legendary Mexican musician Ramón Ayala brings decades of beloved norteño music to Stockton for a memorable concert celebrating his remarkable career and enduring songs. Adventist Health Arena, Stockton
Celebrate Native American heritage through a vibrant gathering featuring culture, community, traditions, arts, entertainment, and opportunities to learn about Indigenous history and identity. San Joaquin County Fairgrounds, Stockton
Feel the chill and the excitement as Stockton takes on Minnesota in a fast-paced night of professional hockey action at Adventist Health Arena. Adventist Health Arena, Stockton
RAMÓN AYALA: HISTORIA DE UN FINAL
NOV 25
NOV 19–DEC 13
DISNEY’S FROZEN Experience the magic of Arendelle as Disney’s Frozen comes alive on stage with unforgettable songs, colorful characters, sisterly love, and plenty of theatrical magic. Stockton Civic Theatre, Stockton
NOV 8
NUTCRACKER! MAGICAL CHRISTMAS BALLET Kick off the holiday season with dazzling costumes, enchanting scenery, graceful dancing, and Tchaikovsky’s timeless score in this spectacular production of The Nutcracker. Bob Hope Theatre, Stockton NOV 11
ANNUAL VETERANS DAY CEREMONY San Joaquin County comes together to honor America’s veterans with a meaningful ceremony recognizing the courage, sacrifice, and service of local military heroes. Bob Hope Theatre, Stockton
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NOV 26
ANNUAL THANKSGIVING RUN & WALK AGAINST HUNGER NOV 24
HOSPICE OF SAN JOAQUIN ANNUAL TREE OF LIGHTS NOV 21
ANNUAL TROUT BOUT Grab your fishing pole and enjoy a day outdoors at this popular annual fishing event, bringing anglers together at beautiful Oak Grove Regional Park. Shumway Oak Grove Regional Park, Stockton
Gather for a heartfelt holiday tradition as the Tree of Lights shines in remembrance of loved ones while supporting Hospice of San Joaquin’s compassionate mission. San Joaquin Delta College, Stockton
Start Thanksgiving morning on the move! Runners and walkers of all ages hit downtown Stockton for a spirited community tradition supporting the fight against hunger. Downtown Stockton NOV 30
LINCOLN CENTER’S SWING INTO THE HOLIDAYS AT THE GRAND Swing into the season with festive jazz, holiday favorites, and bigband energy as Lincoln Center brings a sophisticated musical celebration to downtown Tracy. Grand Theatre Center for the Arts, Tracy.
HOLIDAYS HOLIDAYS AT AT THE THE GRAND GRAND 11.30
Lincoln Center’s
Swing Into The Holidays
12.4 & The Nutcracker 12.5 12.10
FREE! Open Mic Night
12.12
Tracy Community Band Holiday Concert
12.19 & Lion, Witch & 12.20 Wardrobe
SCAN FOR MORE INFO
715 CENTRAL AVE, TRACY 209.831.6858 ATTHEGRAND.ORG SJMAG.COM
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LOCAL
THE FACE
Behind the Feast
JOHN GIBSON OF GOLDEN BEAR RANCH IS GROWING THE FOODS LANDING ON YOUR TABLE THIS HOLIDAY SEASON BY NORA HESTON TARTE / D MIGUEL BARAJAS
A
Thanksgiving feast takes quite a lot of effort to pull off. Every recipe, technique, and ingredient lends to the final product and whether you are thinking about it or not, the farms planting the produce that hits your table is an important part of the equation.
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produce become part of spectacular dishes by world-class chefs.” Many of those items stand-out in holiday dinners. John says his wife makes a fig jam that pairs well with proteins such as pork and his mother serves a persimmon and pomegranate salad each Thanksgiving plus a fig and ricotta cake that complements coffee on a crisp autumn day. “I also think when you slice into a persimmon and it shines with that cinnamon sparkle and the star shape inside it absolutely goes well with any fall dish or eaten fresh like an apple,” he says. While quality matters, so does proximity. John says there is no better compliment than hearing from customers that his produce tastes like it comes from their own backyard. And in a way, it truly does. “A fruit or vegetable picked ten days ago and then shipped for hundreds of miles which ends up on your plate is not going to have anywhere near the taste or nutrition as produce from a local farmer typically harvested that same day.”
GOLDEN BEAR RANCHES 8701 E. Harney Ln., Lodi (209) 479-0124 @golden_bear_ranches
Golden Bear Ranches grows such quality crops at its Lodi farm that the brand has created a list of reputable restaurant clients including Napa-area hotspots such as French Laundry, Bouchon, Bistro Jeanty, Bottega, Cook, Press, Rutherford Grill, and Bistro Don Giovanni. Locally Pietro’s, Market Tavern, Jimmy’s, Wine & Roses, Michael David Winery, Guantonios Wood Fired, and Fired Pizza along with stores such as Podesto’s, and Marina Market are all clients. And because Golden Bear Ranches sells its produce locally, home chefs are often picking up its seasonal bounty, as well. While John Gibson’s land was originally plowed to grow cherries, he began expanding into other produce, as well. “I did a lot of research, and eventually added heirloom tomatoes, stone fruit, figs, persimmons, and other fruits and vegetables that my chef-clients were asking for,” John shares. “That was very gratifying as it is amazing to see your field-ripened
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WEDDING
The Gown Lives On YOUR WEDDING MAY LAST A DAY
YOUR DRESS DOESN’T HAVE TO BY THE SJ MAGAZINE TEAM
A
fter months of searching, fittings, alterations, and anticipation, it seems almost criminal to wear your wedding gown for a few unforgettable hours and then banish it to the back of a closet. In 2026, brides are looking at the wedding dress differently. Instead of simply storing it away, they’re preserving, reselling, redesigning, donating, and transforming their gowns into pieces that can become part of the next chapter. Here are some stylish ways to give the dress you love a life beyond the aisle.
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PRESERVE IT FOR THE FUTURE There’s still something special about saving a wedding gown as an heirloom, but think beyond simply passing it down to a future daughter. A child, grandchild, niece, or other loved one may someday want to wear it, redesign it, or incorporate a piece of it into their own wedding. If you’re keeping your gown, professional cleaning and preservation matter. Wedding specialists recommend removing stains before storage and using archival-quality materials to help protect delicate fabrics from yellowing and deterioration. Even if the entire dress is never worn again, its lace, “Common buckeye buttons, embroidery, or butterflies beginless to It becomes other details could become someone else’s “something wearing come about out in late spring, old.”
someone else's dress migrating north. By andsome morehave about summer likely continuing story. landed in the its Central Valley.”
TURN IT INTO YOUR SECOND LOOK
Why wait until after the wedding to give your gown another life? One of the freshest bridal ideas is transforming the original gown into a completely different outfit. A skilled designer or seamstress can turn a fulllength dress into a chic mini, midi,
two-piece set, corset top, or party dress. Wear the reinvented version to your reception after-party, first anniversary, honeymoon dinner, or vow renewal. The best part? It still feels unmistakably connected to your wedding day, just with considerably more dance-floor potential.
SELL IT & LET IT LOVE AGAIN For brides without a sentimental attachment to keeping the gown, resale has become an attractive option. Online bridal resale marketplaces and local consignment boutiques make it easier to connect nearly-new gowns with brides searching for designer looks at lower prices. Having the gown professionally cleaned before listing it can also make it more appealing to buyers. Selling also taps into a larger shift toward more sustainable wedding choices. Instead of spending decades inside a box, one beautiful dress gets another trip down the aisle.
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REIMAGINE AN HEIRLOOM Sometimes the most meaningful wedding dress isn't new at all. Brides are increasingly taking gowns from mothers and other family members and reinventing them into rehearsaldinner dresses, reception looks, accessories, or entirely reconstructed wedding gowns. Don't worry if the original silhouette screams another decade. That's part of the fun. Keep the lace, beadwork, sleeves, buttons, or fabric you love and let a talented seamstress create something that feels completely current. It becomes less about wearing someone else's dress and more about continuing its story.
CREATE SOMETHING NEW A gown doesn't have to remain a gown. Beautiful fabric can become a
christening gown, baby blanket, robe, clutch, decorative pillow, framed textile art, table runner, handkerchief, or another keepsake you'll actually see and use. Consider saving smaller details, too. Lace from your train could someday wrap a bouquet. Beading might embellish an evening bag. A section of fabric could even be sewn inside another family wedding gown years from now. Instead of keeping hundreds of dollars' worth of beautiful fabric hidden inside a box, turn it into something that remains part of your life.
DONATE IT Sometimes the most meaningful second life is giving the dress away. Wedding-gown charities and nonprofit bridal organizations accept qualifying dresses to help other brides or raise
money for charitable causes. Some organizations also transform donated gowns into bereavement garments for infants. Because requirements vary considerably, check a nonprofit's current guidelines before shipping your gown. It may be difficult to part with something attached to so many memories, but knowing your dress could become part of someone else's extraordinary day can make saying goodbye a little sweeter.
WEAR IT AGAIN And then there’s the simplest option of all: wear the thing. Shorten it. Restyle it. Remove the train. Add a jacket. Swap bridal accessories for bold jewelry and heels. Depending on the gown, a talented tailor may be able to transform it into something suitable for an anniversary dinner, cocktail party, or another celebration. After all, you bought the dress because you loved the way it made you feel. Who decided you only get to feel that way once?
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brideguide
TRADITION
A MOMENT In Time VINTAGE INSPIRATION, MODERN ROMANCE NORA HESTON TARTE BY
T
here’s something undeniably romantic about borrowing a little magic from another era. Maybe it’s the secretive glamour of a 1920s speakeasy, the polished elegance of old Hollywood, or the energy of a 1940s big-band celebration. Whatever decade inspires you, the secret isn’t recreating every detail perfectly. It’s capturing the mood. From fashion and music to cocktails, décor, and photography, here’s how to give your wedding a sense of history without making it feel like a costume party.
COMMIT TO THE VIBE
A great era-inspired wedding feels immersive, not overdone. Choose the elements that instantly transport guests and carry them throughout the celebration. Planning a Roaring ’20s reception? Create a hidden cocktail bar with a password, bring in live jazz, add Art Deco details, and invite guests to lean
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into the dress code. A vintage photo booth stocked with pearls, hats, gloves, and statement accessories adds another playful touch. The goal is cohesion. A few beautifully executed details will make a bigger impression than trying to recreate an entire decade.
MIX VINTAGE WITH MODERN
Vintage doesn’t have to mean everything is actually old. Today’s most stylish weddings mix authentic finds with contemporary pieces for a look that feels collected rather than themed. Search antique shops, estate sales, flea markets, and online vintage marketplaces for coupe glasses, candlesticks, frames, serving pieces, linens, and other treasures. Family heirlooms can add even more meaning. The same goes for fashion. A modern gown paired with vintage jewelry, gloves, a birdcage veil, or heirloom pearls can capture an era without feeling like a costume.
FIND A PHOTOGRAPHER WHO GETS THE LOOK
Your photographer plays a huge role in bringing the concept to life. Look for someone whose portfolio shows an understanding of cinematic lighting, editorial composition, film-inspired tones, or vintage photography. Talk about the visual direction before the wedding. Black-and-white portraits, direct-flash reception shots, grainy film-style images, dramatic shadows, and carefully staged editorial portraits can make the final gallery feel timeless. And don’t underestimate the power of a great prop. A classic car, vintage hotel, historic theater, antique furniture, or period-inspired accessories can completely transform a portrait.
KNOW YOUR ERA
You don’t need a history degree, but a little research goes a long way. Create a visual mood board before making major decisions. Study the fashion, typography, flowers, architecture, music, cocktails, colors, and entertaining style of your chosen period. Then decide which details you want to recreate and which ones you want to reinterpret. Accuracy provides the foundation. Your personality makes it yours. CARRY THE STORY THROUGH The experience begins long before guests arrive. Introduce your era through the save-the-date or invitation suite, then carry those visual cues into the ceremony, signage, menus, bar, tablescapes, entertainment, favors, and even your thank-you notes. For an old-Hollywood celebration, think dramatic typography, champagne towers, candlelight, black-and-white portraits, a classic getaway car, and personalized matchbooks or miniature bottles of bubbly for guests. When every element feels connected, you’re no longer simply choosing a wedding theme. You’re creating your own moment in time.
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brideguide
WEDDING
WINTER
Romance
WHY NOVEMBER, DECEMBER & JANUARY MAY BE THE MOST BEAUTIFUL MONTHS TO SAY “I DO” BY THE SJ MAGAZINE TEAM
S
pring and summer may get most of the wedding glory, but there’s something undeniably romantic about saying “I do” when the temperature drops. November, December, and January offer couples an opportunity to trade traditional wedding expectations for celebrations that feel warmer, richer, and wonderfully intimate. And in San Joaquin County, winter comes with its own kind of magic. Imagine exchanging vows against the quiet beauty of Lodi wine country, followed by dinner surrounded by flickering candles, local wines, seasonal dishes, and everyone you love. With vineyard landscapes, historic spaces, elegant ballrooms, and rustic estates throughout the region, couples can create a winter wedding without ever needing snow. SET THE MOOD For 2026, wedding design is becoming less about choosing two perfectly coordinated colors and more about creating an atmosphere. Winter is made for it.
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Think burgundy, chocolate brown, forest green, plum, champagne, ivory, and deep berry tones layered instead of perfectly matched. Add velvet linens, dramatic florals, vintage-inspired glassware, metallic accents, and plenty of candlelight for a reception that feels luxurious without becoming overly formal. November lends itself beautifully to harvest-inspired romance with winecountry colors, seasonal foliage, and farmto-table menus. December can sparkle without becoming a Christmas party. Consider evergreen accents, champagne towers, black-tie details, twinkle lights, and sophisticated touches of gold or silver. January offers an entirely different mood: clean, modern, and romantic with winter whites, candlelight, greenery, and rich textures. MAKE IT AN EXPERIENCE One of 2026’s biggest wedding shifts is toward celebrations that feel personal rather than programmed. Replace a few traditional elements with experiences guests will remember. Welcome them with hot toddies,
espresso martinis, or a local wine tasting. Create lounge areas for conversation. Serve family-style dinners, late-night comfort food, or seasonal desserts. A live jazz trio during cocktail hour can transition into a DJ and packed dance floor later in the evening. And embrace the earlier sunset. Schedule portraits during that gorgeous late-afternoon light, then let candles, fireplaces, string lights, and dramatic indoor lighting take over. Winter weddings aren’t simply an alternative to peak wedding season. Done right, they may be the coziest, most romantic celebrations of them all.
BE PART
OF SOMETHING FABULOUS
Give Your Business The Results It Deserves!
THE ESSENTIAL LIFESTYLE MAGAZINE FOR LIVING IN THE CENTRAL VALLEY
MAGAZINE SJMAG.COM
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winedine209 DINE
COMFORT
Kitchen
LOCAL CHEFS SHARE THEIR FAVORITE WINTER RECIPES BY NORA HESTON TARTE / D MIGUEL BARAJAS
C
hefs may be most known for what dishes land on their restaurant menus, but those perfected specialties are not always indicative of personal preference. In fact, so often what chefs are making at home pays more homage to their life stories than what is found at a prix fixe dining event. Sure, they are passionate about what they create at work, but have you ever wondered what your favorite chefs are serving at home? Whether they are whipping up dinner for family or going back to a tried and true favorite on a chilly day off from the restaurant, we asked some of our favorite local chefs what they are cooking up this winter—and if they wouldn’t mind sharing the recipes.
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feature209 CHEF ROBERT ITO, AMERICANA HOUSE Chips and Guacamole
One of Chef Robert’s favorite foods is chips and guacamole. “When I was younger, I would go camping with my parents, and we would usually make chips and guacamole one of the nights. I loved it so much that I would inevitably eat most of it before anyone else had a chance,” Chef Robert shares. “My parents eventually started keeping a backup bowl hidden from me so there would actually be some left for everyone else. It’s one of those funny little family traditions that stuck with me and is probably why I still have such a soft spot for a really good bowl of guacamole.” The foundation behind Chef Robert’s version started on those early nights huddled around the campfire with his family, although he did start to develop the recipe the more he got into cooking. “The foundation really comes from those early memories of making it with my family,” he says. Chef Robert pulls out the chips and guacamole often when he’s entertaining. Friends and family have come to expect it. But his love for the dish stretches beyond his own joy of cooking it. When chips and guacamole are on the menu at a restaurant, you better believe he’s ordering it. “For me, great comfort food doesn’t have to be complicated. Sometimes it’s the simplest things that bring you right back to a specific place or memory,” he shares. “Chips and guacamole does that for [me] and enjoying the kind of meal that feels just as good because of who you’re eating it with.”
RECIPE Serves 2-4
INGREDIENTS: 2 avocados ¼ small white onion, diced 1 small jalapeno, deseeded and diced ¼ cup cilantro, chopped 2 teaspoons lime juice 1 small tomato, diced Salt, to taste
DIRECTIONS: Cut avocado in half and remove core. Mash avocado with fork. Add onion, jalapeno and cilantro and fold in. Next, add lime juice and salt to taste. Serve with chips of your choice.
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feature209
CHEF JUAN SANTOS, Michael David Winery
RECIPE
Feta Aioli INGREDIENTS:
Serves 4
Lamb Burger Mixture INGREDIENTS:
2 pounds ground lamb 6 garlic cloves, chopped 1 tablespoon onion powder 1 tablespoon smoked paprika ½ cup fresh mint, chopped ½ cup fresh parsley, chopped ½ teaspoon ground cinnamon ¼ cup olive oil ½ tablespoon ground black pepper ½ tablespoon cumin
DIRECTIONS: Finely chop the garlic, mint and parsley. Then, place ground lamb in a large mixing bowl. Add garlic, onion powder, smoked paprika, mint, parsley, cinnamon, olive oil, black pepper, and cumin. Gently mix until all ingredients are evenly incorporated. Take care to not overwork the lamb. Next, divide into equal portions and shape into burger patties. Grill or sear burgers over medium-high heat and cook until browned on both sides and cooked to your desired doneness. Allow burgers to rest briefly before assembling.
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1 cup feta 1 cup mayonnaise ½ lemon, juiced 1 tablespoon dill 1 garlic clove
DIRECTIONS: Place feta and mayonnaise in food processor or blender. Add fresh lemon juice, chopped dill, and garlic and blend until smooth and creamy. Taste and adjust with additional lemon juice, garlic, or seasoning as needed. Refrigerate until ready to use.
TO SERVE: Top the burger with your chosen toppings (spinach, onion, cucumber, etc.) and assemble on a lightly toasted bun, spreading the aioli evenly over the bun before adding your layers.
Chef Juan loves a good burger, and when it comes to the holiday season, the American staple deserves an upgrade. That’s why he trades traditional ground beef for lamb, using an elevated protein for one of his favorite comfort foods. Chef Juan says, “food should be made with care, intention, and a genuine appreciation for the people who enjoy it.” “Lamb has a distinctive flavor and character that I really enjoy working with,” he says. “I wanted to create a burger that highlights the quality of the meat while offering a unique and satisfying experience. This dish is a reflection of my passion for developing something original and sharing it with others.” The recipe comes from Chef Juan himself. It’s not something he was taught to make, but rather a dish he perfected himself over time. “While it is not necessarily tied to a particular holiday or tradition, it represents the kind of meal that can turn an ordinary gathering into a memorable experience,” he says.
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winedine209
EXECUTIVE CHEF BERNARDO
Martines, Durst Winery & Estates
Durst Barbera-Braised Short Ribs with Creamy Parmesan Polenta
Every time Chef Bernardo makes red wine braised short ribs and creamy polenta, he remembers his close friend and fellow chef, Anthony Sbragia, the man who taught him how to make it. “He gave me my first opportunity as an executive chef and was an important influence during that time in my career,” Chef Bernardo says. “We lost him too soon, so this recipe will always carry a little extra meaning for me.” Making red wine braised short ribs with creamy polenta takes Chef Bernardo back to a time when he was at the precipice of possibility, at a milestone chapter in his career, really propelling himself forward as a chef. “It brings back memories of great friendships, time spent in the kitchen, and the excitement of having big plans for the future,” he says. Chef Bernardo says the dish is the epitome of fall and winter comfort food. “It’s rich, hearty, and the kind of dish that feels especially right when the weather cools down. To me, it’s comfort food at its finest,” he says. “It’s a dish I’ve carried with me for years. It has deep flavor, a lot of warmth, and feels both rustic and elevated at the same time. It’s also the kind of dish that feels familiar to this area and one I think a lot of people around Stockton would
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recognize and appreciate.” The dish may sound complicated but it’s one that has a permanent spot in Chef Bernardo’s repertoire largely because its deceivingly simple. “What I love most about this dish is that it’s simple at its core, but when it’s given the time it deserves, it becomes something really special. That’s a lot of what I love about cooking: taking familiar ingredients and turning them into something memorable.”
RECIPE Serves 6
SHORT RIBS INGREDIENTS:
5 pounds bone-in beef short ribs 3 tablespoons neutral cooking oil 2 large yellow onions, roughly chopped 3 carrots, roughly chopped 2 celery stalks, roughly chopped 5 cloves garlic, smashed 2 tablespoons tomato paste 2 tablespoons all-purpose flour 1 bottle Durst Barbera 4 cups low-sodium beef stock 6 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 1 tablespoon Worcestershire sauce 1 tablespoon unsalted butter, for finishing Kosher salt Freshly cracked black pepper
DIRECTIONS: Preheat oven to 350°F. Generously season short ribs with salt and black pepper. Heat oil in large Dutch oven or heavy braising pan over medium-high heat. Working in batches, sear short ribs until deeply browned on every side. Transfer to plate and set aside. Then, reduce heat to medium. Add onions, carrots and celery to the same pan and cook until softened and beginning to caramelize. Add garlic and tomato paste and cook for another 2 minutes, allowing the paste to darken slightly. Sprinkle in flour and stir until evenly incorporated. Pour in Durst Barbera, scraping bottom of pan to release browned bits. Bring to a simmer and reduce wine by roughly half. Add beef stock, Worcestershire, thyme, rosemary and bay leaves. Return short ribs to pan. Liquid should come most the way up sides of ribs without completely covering. Cover and braise in oven for approximately 2½ to 3 hours, or until meat is exceptionally tender and easily pulls away from the bone. Carefully remove short ribs. Strain braising liquid into clean saucepan, pressing lightly on vegetables before discarding. Skim excess fat from surface. Simmer sauce until it reaches a rich, glossy consistency. Taste and adjust seasoning. Just before serving, whisk in 1 tablespoon cold butter for silky finish. Return short ribs to sauce and gently warm through.
CREAMY PARMESAN POLENTA INGREDIENTS:
2 cups whole milk 2 cups chicken or vegetable stock 1 cup polenta or coarse-ground cornmeal 3 tablespoons unsalted butter ½ cup finely grated Parmesan ¼ cup heavy cream, plus more as needed Kosher salt Freshly cracked black pepper
DIRECTIONS: Bring milk and stock to gentle simmer in heavy saucepan. Slowly whisk in polenta. Reduce heat to low and cook, stirring frequently, until polenta is tender and creamy, approximately 25–35 minutes. Stir in butter, Parmesan and heavy cream. Season with salt and black pepper. The finished polenta should be soft enough to spread naturally across the plate. Add a splash of warm stock or cream before serving if it becomes too thick.
TO SERVE: Spoon a generous bed of creamy Parmesan polenta into a shallow bowl. Place one braised short rib over polenta. Spoon Durst Barbera jus over short rib and around polenta. Finish with freshly cracked black pepper and small amount of chopped parsley or fresh thyme. SJMAG.COM
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feature209
CHEF DANIEL CORTEZ, Mezzo Restaurant
Steamed Mussels
One of Chef Daniel’s go-to dishes is steamed mussels. He champions the simplicity of the dish but also notes it’s one of the first foods he learned how to cook in a professional kitchen when he started as a professional chef. “All the flavors paired really well with the mussels,” he says. “It takes me back to the fundamentals that I learned back then.” Chef Daniel’s love of seafood is one reason the dish finds its way to his table every holiday season—and admittedly other months throughout the year. “Mussels I feel are underrated,” he says. And while he doesn’t eat them as much as he says he’d like to, the food makes its way into his dinner rotation often. As for who helped him perfect the recipe, Chef Daniel says he learned from a classically trained chef, Justin Everett. His rendition of the underrated seafood meal is below.
INGREDIENTS: 1 pound of mussels 1 cup white wine - Sauvignon Blanc or non-oaky chardonnay 2 tablespoons minced garlic 1 tablespoon diced shallots 3 sprigs thyme 2 tablespoons Dijon mustard 1 Fresno chili 1 squeeze lemon juice
DIRECTIONS: Sauté garlic, shallots, thyme, and chilis in canola or avocado oil. Deglaze the pan with white wine to remove the caramelized bits before stirring in Dijon mustard and adding mussels. Cover and steam until shells open. Do not overcook.
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winedine209
LOCAL
WHAT WINE
Should I Bring to Dinner?
LOCAL WINE PROFESSIONALS WEIGH IN ON THANKSGIVING SHOWSTOPPERS BY NORA HESTON TARTE
W
ith a table filled with crispy turkey, decadent cranberry sauce, and savory gravy, there are a lot of competing flavors at Thanksgiving dinner. With a robust display of culinary excellence at everyone’s fingertips, how do you know which wine will go with it all? You can go the route of opening bottles as each course hits the table, but that’s a lot of management for a family affair. Instead choose wines that make sense from afternoon to evening
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and can stand up to the fare you’ll be feasting on all night. "For Thanksgiving, we love reaching for our Greco Bianco,” says Cassandra Durst, owner of Durst Winery & Estate. “With bright stone fruit notes, refreshing acidity, and a beautifully balanced finish, it pairs effortlessly with the flavors of the holiday table. It’s a natural match for roasted turkey but has enough character to complement glazed ham and all the savory sides that make Thanksgiving dinner so special."
Liz Bokisch is championing her winery’s Terra Alta Vineyard Garnacha, her personal pick for Thanksgiving meals. “It is the perfect bridge wine for the first course and main course,” she says. “I like to start the meal with a fresh arugula salad with pecan crusted goat cheese and Fuju persimmons. The Garnacha is deliciously fruity with juicy flavors of plum, strawberry, and cranberry, balanced by fine tannins and lively acidity. So, of course, it is also a perfect match for the turkey and cranberry dressing!” Because more than one bottle is typically required, Liz and Markus Bokisch have another suggestion. “I like to start the festivities with bubbles, and our Lo Xalet Spanish Style Sparkling wine is gorgeously sophisticated and whets the appetite for what’s to come.” Dan Panella, co-owner of Oak Farm Vineyards, suggests the label’s 2023 Grenache Noir, a single vineyard varietal from the Davis Vineyard. “Thanksgiving is a tough pairing because the table has so many different flavors at once: turkey or ham, herb stuffing, cranberry, sweet potatoes, gravy. This grenache works because it isn’t heavy or tannic. It has bright red fruit (strawberry and cherry), a silky mid-palate, and enough freshness to stay interesting from the first course through dessert. In Lodi we often think of grenache as our version of pinot noir: flavorful without overpowering the food,” Dan says
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IN SEASON
Get Festive with Fresh Pomegranates BY SUZANNE LEDBETTER
W
ith December comes the holidays and loads of festive baking, dressed-up cocktail parties, company potlucks, and family gatherings. Whether you are looking for a dish to wow your party guests or something sweet to bring to your in-laws, pomegranates are a fabulous, fresh fruit to kick up your cuisine. Plus, it’s less expected than other seasonal flavors. If the thought of cracking open a fresh pomegranate sounds too daunting, or the possibility of staining your favorite blouse keeps you from cooking with pomegranates, you can always purchase the colorful arils already deseeded at your local market in the fresh produce section’s refrigerator. If eating them really isn’t your thing, they do have other uses, such as adding a rustic flair to your holiday tablescape.
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Bringing You Great Things to Eat! Meal Prep/ Weekly Meals • Special Occasions Parties small and large • Brunch Charcuterie • Corporate Meals Educated and experienced in vegan cuisine, gluten free/allergy free & special diets
We support local & sustainable producers
209.747.9464 • vfprovisions.com E-mail: chef@vfprovisions.com
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Reservations of any Size Accepted 314 Lincoln Center • 209.956.0270 www.BudsSeafood.com SJMAG.COM
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CAMBOZOLA CROSTINI INGREDIENTS 1 multi-grain baguette 8 oz. Cambozola cheese 1 tbsp. honey 1 tsp. grated orange zest ½ c. baby arugula Aged balsamic vinegar (optional)
SMOKY EGGPLANT DIP WITH POMEGRANATES
DIRECTIONS Preheat oven to 375 degrees. Cut the baguette on the bias to ¼-inch slices and brush with olive oil. Bake crostini for 7 to 8 minutes until golden brown. Meanwhile, cut the Cambozola into ¼-inch slices to fit crostini. Remove crostini from the oven, top with cheese, and put back into the oven for 3 minutes. Remove, top with arugula, drizzle with honey, and garnish with pomegranate arils.
INGREDIENTS 2 medium eggplants 1/3 c. tahini ¼ c. lemon juice 3 tbsp. extra virgin olive oil 1 tsp. Kosher salt ½ c. pomegranate seeds
DIRECTIONS Heat your charcoal grill to medium heat. Brush eggplants with olive oil and place eggplants directly on coals. Cook, turning occasionally, until skins are completely charred and flesh collapses, 1520 minutes. Transfer to a colander set over a medium bowl. Let cool 15 minutes. Remove skins from eggplants. Transfer flesh to a sieve set over a bowl and let drain for 10 minutes. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, olive oil, and salt. Process until creamy and season with kosher salt. Transfer dip to a bowl and top with pomegranate seeds, and drizzle with additional olive oil. To save time, make one day ahead. Serve with pita chips or veggies.
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ROASTED BRUSSELS SPROUTS INGREDIENTS 2 lbs. Brussels sprouts 4 oz. chopped pancetta 1 c. pomegranate arils 3 tbsp. olive oil 1 c. feta cheese 1 tsp. kosher salt ½ tsp. fresh ground pepper 2 tbsp. balsamic vinegar
DIRECTIONS Preheat your oven to 425 degrees and cover a deep cookie sheet with foil. After washing and trimming Brussels sprouts, spread them out onto the cookie sheet. Meanwhile, cook pancetta in a small saucepan over medium heat around six minutes, until brown. Drain pancetta on a paper towel and drizzle remaining juices over Brussels sprouts. Drizzle olive oil over the Brussels sprouts, season with kosher salt and bake for 15-20 minutes. Remove from the oven and sprinkle crumbled feta over the hot sprouts. Garnish with pomegranate arils and balsamic vinegar.
Tracy Thai
Patio Seating, Gluten-Free Options, Vegetarian Options, Vegan Options, Pet-Friendly Seating, Reservations, Take Out
ASIAN BISTRO & SUSHI BAR
“Serving Authentic Thai Cuisine for over 17 years”
1035 Central Avenue | Tracy | (209) 833-9703
TRACY 2610 S. Tracy Blvd. 209.830.8288
LATHROP 15138 Harlan Rd. 209.858.1818
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