THE CARE YOU NEED, THE WAY YOU WANT IT.
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 — when and where you need it.
Creating Beautiful Smiles
Creekside Center is a skilled nursing facility located in Stockton, CA. Our center has an attractive warm atmosphere in a neighborhood setting. Patients and family can stroll the beautiful courtyards and sit in the lounge by the fire. At Creekside Center, we offer select menus and snacks in dining rooms with a garden setting. The facility offers in-house therapy 7 days a week in our Rehab Recovery Suites. All care is patient-centered and promotes independence The goal is to return our patients to good health and spirit.
Tracy Thai
Patio Seating, Gluten-Free Options, Vegetarian Options, Vegan Options, Pet-Friendly Seating, Reservations, Take Out
“Serving Authentic Thai Cuisine for over 1 6 years” 1035 Central Avenue | Tracy | (209) 833-9703
CONTINUUM OF CARE SERVICES
The Continuum of Care Services is a team of RN Case Managers, Clinical Social Workers, Discharge Planners, and the Transition of Care Team. We are dedicated to serving our patients with coordinating community-based services and post discharge needs to provide quality care and a smooth transition from discharge to home.
Dedicated to family businesses. Since 1867.
We’ve been providing business solutions worth saying “Cheers to” for over 157 years.
At Bank of Stockton, we’ve built trust and loyalty with generations of businesses because we actually listen. Here, you work directly with the decision-makers—whatever your unique business needs are, our custom-tailored solutions can help solve any problem with speed and flexibility.
SIDEWALK
SATURDAY OCT 5 9–5PM
23
AN HONEST APPROACH TO LOCAL FARMING
Matt Jones runs a small-scale, regenerative micro farm on the outskirts of Linden named Honest Acre Farm. And while his property is small—he farms less than ¼-acre—his impact is mighty. BY
SONOMA COUNTY FARM TOUR
With farms dedicated to organic and sustainable growth, wineries championing biodynamic and regenerative practices, and restaurants sourcing from local farms, you can travel to Sonoma for more than the glass—although we think that’s an important part of the vacation, too.
BY NORA HESTON TARTE
WINE/DINE 209
We’re highlighting some of the best food and drink in the 209 with a collection of stories and profiles focused on delicious cuisine and worthy wine. BY THE SAN JOAQUIN MAGAZINE TEAM
NORA HESTON TARTE
RAISE A GLASS
In this month's edition, we invite you to explore the simple pleasures and refined tastes of a well-chosen bottle of wine. While we continue to take immense pride in the award-winning vintages cultivated right here in the Lodi area, sometimes the spirit of adventure calls us a little further from home.
Consider a quick escape to Sonoma—a gem not far from us, perfect for a weekend getaway. This picturesque region offers more than just exquisite wines; it is a haven where sustainability and luxury blend seamlessly. Farms dedicated to organic and sustainable agriculture, wineries pioneering biodynamic and regenerative practices, and restaurants committed to sourcing locally offer a holistic experience that extends far beyond the wine glass.
Sonoma's commitment to environmental stewardship and culinary excellence makes it a destination where you can enjoy the bounty of the land while supporting sustainable and ethical farming practices. Whether you are a wine connoisseur or a lover of nature, the region promises an enriching retreat from the everyday hustle.
We encourage you to take this weekend to disconnect, drive out, and discover the diverse offerings of Sonoma. Sip on world-class wines, savor meals that are as fresh as they are delicious, and soak in the tranquil beauty of Northern California. It's more than a getaway—it's a journey into the heart of what makes wine country truly magical.
PUBLISHER | EDITOR Tony Zoccoli
EDITORIAL
MANAGING EDITOR: Nora Heston Tarte
TRAVEL EDITOR: Nora Heston Tarte
REGULAR CONTRIBUTING WRITERS: Lynette Carrington, Rebekah Moan, Angela Rudolph, Sarah Steffens
CREATIVE
CREATIVE DIRECTOR: Sybil Watson
ASSOCIATE DESIGNER: Lucas Zoccoli
CONTRIBUTING PHOTOGRAPHERS
Miguel Barajas, Dan Hood, Sarah Steffens
MARKETING
ADVERTISING SALES MANAGER Michelle Cox
CIRCULATION
DISTRIBUTION Rebecca Ristrim
Clean air through advanced energy technology. OUR COMMITMENT
Clean air is our first priority for the families, businesses, and the environment in and around Stockton. We’ve implemented advanced emission control technologies and strict environmental standards for tenants in the Port, which has minimized the impact on the air we breathe and promotes a healthier habitat for the fish, birds and wildlife in our region.
Chair William R. Trezza, Vice-Chair Stephen Griffen
Port Director Kirk DeJesus
Green Marine certification in recognition of our commitment to continuously reducing our environmental footprint
Shore-side electric power for tugboats
portofstockton.com/clean-air-campaign
Commissioners David B. Atwater, Anthony Barkett, Michael Patrick Duffy, Allen Sawyer, Margaret Shea Stephens
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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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Lawrence M. Knapp
Recognized for Excellence
Heart & Vascular Institute
Designated heart attack and stroke receiving center
Cancer Institute
San Joaquin County’s only nationally accredited cancer center
Orthopedic & Spine Center
Certification of distinction for total hip and knee replacement from the Joint Commission
TRENDS | PEOPLE | CULTURE | STYLE
LOCALS TO KNOW the
An Honest Approach to Local Farming
MATT JONES RUNS A SMALL FARM IN BIG AG LAND
BY NORA HESTON TARTE / D DAN HOOD
Matt Jones runs a small-scale, regenerative micro farm on the outskirts of Linden named Honest Acre Farm. And while his property is small—he farms less than ¼-acre—his impact is mighty.
“I started farming in the back kind of as a hobby,” says Matt, who worked for the USDA inspecting cherries as a first generation farmer before quitting to run Honest Acre full time. “It didn’t feel like work when I was out here gardening.”
Originally Matt shared his crops with friends and family, but soon the demand, fueled by Matt’s passion to be different, helped it morph into a business serving three farmer’s markets and four restaurants.
Using vertical farming techniques, and a high density per square foot approach, Matt is able to grow cherry tomatoes, heirloom tomatoes, lettuce, kale, Swiss chard, sweet peppers, spicy peppers, cucumbers, eggplant, garlic, carrots, radish, turnips, squash, onions, shallots, and more. He describes himself as a diversity farmer. Instead of focusing on just one crop like many farms, he grows several at a time. “It’s high intensity farming,” Matt explains. “There’s a lot of turnover really quickly… you don’t have time to waste.”
Matt then takes his bounty to farmer’s markets to sell to the general public in Lodi, Pleasanton, Martinez (and sometimes Danville) and also provides seasonal ingredients to chefs at The Kitchen @ StoneBrier, Oak Farm Vineyards, Wine & Roses, and Market Tavern.
Being local, Matt is able to have a hands-on relationship with his clients, sending out texts to chefs weekly that detail what he has available and then hand delivering orders. He says he has a reputation for being reliable, and his dedication to the land is also appealing to many.
into the soil and stop it from escaping into the air. It also means he doesn’t till.
In his walkways, Matt uses bark to keep the ground covered and he puts a two-inch layer of compost on his beds. The only inputs into the farm are compost and water; Matt doesn’t use fertilizer or pesticides. The limited space makes it hard to use tractors so the farming requires more manual labor. But he also doesn’t move or till beds after they are set up.
“It’s a new way of farming,” Matt says.
“Your food is only as good and healthy as your soil,” – Matt Jones
“You’re trying to capture carbon,” Matt explains of regenerative farming. With conventional farming, tilling releases carbon into the atmosphere and that destroys the ground, not to mention has been linked to global warming. With regenerative farming, Matt adds compost and cover crops to his land in order to incorporate the carbon
“I feel this is the way food needs to be for the future… it needs to be locally sourced… it needs to be locally consumed.”
Matt’s operation is a small farm amongst giants. “Up north in the Napa area, there is more farm to table stuff going on.
I feel where we’re at there’s not a lot of that,” Matt says. And one of his goals is to champion more of it. He’s challenging people to look at food differently and prioritize local food grown with care instead of buying the cheapest option at the grocery store. “Sometimes you do have to pay a little bit of a premium… to get product that is grown locally by someone that you know, but you have to… be okay with, you know, you’re supporting someone’s life,” he says. “You’re not supporting some big ag company.”
HONEST ACRE FARM Linden, CA @honestacrefarm
STOCKTON LODI MANTECA TRACY SONORA JACKSON
Mohammad Pathan M.D.
Joseph Zeiter Jr. M.D.
John Canzano M.D. Richard Wong M.D.
John Zeiter M.D.
John Zeiter Jr. M.D.
Erin Doxtader O.D. Katelyn Balancio O.D. Ralph Miranda O.D.
Jennifer Pham O.D.
Joseph Zeiter M.D.
Taste the Costillas
EL CHILANGO CHIDO SERVES UP TRADITIONAL
MEXICO CITY FARE
BY SARAH STEFFENS / D MIGUEL BARAJAS
Stockton is home to one of the San Joaquin Valley’s favorite authentic Mexican restaurants, El Chilango Chido. Located on Pacific Avenue in the Miracle Mile neighborhood, it has been a trusted spot to enjoy a delicious, homecooked meal bursting with the flavors of Mexico City. “One of my favorite dishes I tend to recommend is called Costillas,” says El Chilango Chido’s
co-owner Tito Rivera. Tito says this taco dish is rare, and not available at a majority of Mexican restaurants he’s seen. Tacos de Costillas are simply beef rib tacos. They are prepared with a dry rub, and are cooked carefully, keeping the meat moist, tender, and packed with flavor in every bite. El Chilango Chido’s Costillas tacos are slowly braised, and the beef is tucked inside homemade tortillas. “Our Costillas fall off the bone and taste exceptional!” says Rivera. “When you order them, they come perfectly paired with our fideo soup, a warm comforting soup made with a tangy tomato base and thin, goldenbrown noodles.”
El Chilango Chido’s menu has an extensive, and impressive selection of slowly braised meats, charred vegetables, special rubs, sauces, and fresh sides and garnishes. Stop by and try their Costillas, or any of their other authentic offerings.
HEALTH
HOW TO Become a Runner
MARATHON RUNNER
KATE
DIEHL HAS THE INSIDE SCOOP
BY ANGELA RUDOLPH
Fit, healthy, happy – things that everyone wants to feel and be. Runners are often known as the embodiment of those traits. But for those who haven’t tried running before, it can be intimidating to start. Lodi resident Kate Diehl is a dentist, mother of three, and avid runner. And she’s sharing tips on how to become a runner, even if you’re a beginner.
First, Diehl wants you to know, anyone can be a runner
high. It’s easier to keep doing something that you’re enjoying,” Diehl explains. It is important to plan appropriately. Be sure to hydrate before your run and if you’re planning on a longer run, consider hydration options along the way with a water bottle or access to drinking fountains. Any tennis shoes will work, but many runners like Hokas. Diehl wears Brooks. At the end of the day, there ain’t nothing to it, but to do it. So, lace up your sneakers and go for it. You may just fall in love
LOCAL RUNS
• SEPT. 15: RACE TO SLOW THE PACE 5k Bokisch Vineyards, Lodi
• SEPT. 21: LOOP THE LAKE RACE Oak Grove Regional Park, Stockton
“The moment you start running as a form of exercise or stress relief, you can consider yourself a runner,” she says. It’s an inclusive form of exercise and has a diverse range of people who partake in it. It’s not about how fast you go or how long of a distance you run for.
Find support by joining a running club. It can be helpful to find a few friends who are near the same speed and distance as you to run with. Running clubs exist all over and you can generally find them through social media. Diehl found her club, Zen Running, that way. “Don’t be shy!” Diehl says. Start small, start short. Diehl wears a smartwatch with a heart rate monitor. “I’ve found the best way to build consistency is to calculate my heart rate zones and keep my runs in zone two,” she explains. Zone two heart rate is when you’re training between 60 to 70 percent of your maximum heart rate. It is generally an intensity that you can maintain for prolonged periods of time. “When I keep my rate of exertion low, my enjoyment tends to stay
• SEPT. 28: CASA SUPERHERO RUN Lodi Lake
• OCT. 12: RIVERBANK RUN FOR THE CHEESE Riverbank
• NOV. 2: LODI HEROES Jessie’s Grove, Winery and Vineyard, Lodi
COMING IN OCTOBER Women’s Wellness
MMAINTAIN A Youthful Glow
NORA HESTON TARTE
BY
ost women want to look younger.
Regardless of your beauty ideals, many take measures to protect the look, feel, and health of their skin. According to Gifty Aidoo, FNP-C, of Aesthetics Lab, the first step is to achieve a healthy glow and the second is to maintain it. Achieving a healthy glow is possible in several ways. For many, it involves investing in a daily skincare routine that involves cleansing, moisturizing, and applying sunscreen in the morning, followed by cleansing at night. You can also use toners and serums daily. “Obagi's medical-grade skincare products can address various skin concerns, from aging to hyperpigmentation,” Gifty says. Monthly, you may consider chemical peels or microdermabrasion for exfoliation and rejuvenation. At home, exfoliation treatments and masks are a good option. Annually, laser therapy or PRP (platelet-rich plasma) can assist with collagen stimulation.
If you need an extra boost, nonsurgical interventions include Botox (recommended every three months) to minimize fine lines and wrinkles or dermal fillers to restore volume. These two services offer faster results, often within days. “Injectable treatments are minimally invasive and have shorter recovery times [than surgery],”
Gifty says. “They're great for early signs of aging.” However, if you have more severe aging concerns, a facelift may be the best course of action.
Once you’re satisfied with skin’s appearance (within reason), it’s time to maintain the look you’ve worked to achieve.
Gifty’s top tips for maintaining youthful looking skin is avoiding excessive sun exposure, always wearing sunscreen, giving up bad habits such as smoking, limiting alcohol consumption, maintaining a balanced diet, staying hydrated, getting adequate sleep, and managing stress.
During any consultation, ask questions to manage expectations. Professionals should ensure clients understand the limitations of any procedure they choose to have as well as the range of possible outcomes. Some goals may take multiple session, however, with chemical peels and microdermabrasion, most people can except some results with just one session. For most skin procedures, aftercare will also play a role in results, which means following the care instructions provided by the medical professional is imperative.
CHEF'S CORNER
In The Kitchen @ Stonebrier
A Q&A WITH CHEF SHANE TRACEWELL
BY NORA HESTON TARTE / D MIGUEL
Shane Tracewell is the chef bringing you all of your favorite dishes at The Kitchen @ Stonebrier. We sat down with him to chat about the restaurant, his favorite foods, and more. Read on to see what he had to say.
What was your inspiration for the Kitchen @ Stonebrier menu?
Being able to retain a classic core clientele while still fluid enough to elevate our food in a contemporary manner. I find myself thinking about food from many different perspectives. What’s in season, the history of the food and its cultural impact, flavor profiles, colors, cooking applications… by the time an idea becomes a plate it has a whole story for me.
What is your personal favorite item on the menu?
To eat, it’s easily the skirt steak. But my favorite item is the hummus. One of our cooks, she improved the method and technique... It’s enriching to develop those types of connections to the food you make. A lot of fun to watch.
Where are your favorite places to eat in town?
Most often it’s Octavio’s, Sho Mi Japanese Cuisine, a taco truck, In-NOut Burger, Bob’s on the Marina, Garlic Brothers…
Where did your passion for food originate?
Definitely from my elders when I was young. Growing up all my grandparents backyard farmed, and I love being outside so often I would end up helping. And being able to eat food like that helped me develop a deep respect for it.
Tell me a bit about your educational background and professional experience as a chef.
Most of my educational background is focused on engineering and architecture. But I fell in love with cooking as a profession. I opened a couple restaurants, failed, and ended up a private chef, a mercenary cook, and started catering for local wineries. I missed the kitchen and found my way back and have ended up finding a home here.
If you had to eat one food for the rest of your life, what would it be? Soup. Very versatile.
What is your drink of choice?
My favorite cocktails are bourbon with orange peel and a splash of spring water or a gin and tonic. Rarely I’ll have a CaliSqueeze. I enjoy malbec, cabernet franc, pinot noir, Champagne. But most of the time it’s seltzers.
BARAJAS
LOCALS TO KNOW
JENNIFER NICHOLLS
SOARS IN STEM
ACHIEVEMENTS LAND HER IN THE LINCOLN HIGH SCHOOL
ALUMNI HALL OF FAME
BY REBEKAH MOAN
Jennifer Nicholls, PhD, hasn’t always had it easy. She knew from an early age she wanted to be an aeronautical engineer and began private flying lessons at the Stockton Airport when she was 16. While her career has taken her to new heights, being a woman in STEM is challenging, especially when Jennifer started in the early 90s.
Jennifer was born in Stockton to parents who were both teachers. Her mother taught at Lincoln High School (LHS) and her father was a math teacher at Edison High School and San Joaquin Delta College. She inherited her love, and aptitude, for math from him. “What I love about math is there’s a right answer,” she says. “It’s very clear.”
After graduating as valedictorian from LHS in 1987, Jennifer became a Navy flight officer in 1993, flying EP-3E aircraft out of Spain. “When I started in the military, it was still very one-sided,” she says. “Only 10% of the people were women
so we were few in numbers and airplanes were not designed for women, ships were not designed for women. It was a challenge and there was some harassment and discrimination. But I have a pretty thick skin.”
She retired from the military in 2011 and switched to math education where she taught at the middle school and university level. She opened two Mathnasium Learning Centers in Virginia and then became the director of education for Mathnasium in L.A. Since May 2023, she’s been the chief program officer at For The Win Robotics, which designs classroom drones to help kids get interested in STEM. “I’m passionate about getting the next generation of boys and girls headed down the STEM path and opening them up to the opportunities I had by being good at math,” Jennifer says.
It's for these reasons and more that Jennifer was inducted into the LHS Alumni Hall of Fame in March. “It was a very nice honor because the teachers at LHS were so helpful to me in forming who I became,” she shares. “I always say Stockton is a great place to be from.”
HORMONE
VAGINAL
IMPROVES
LASER
When it comes to sandwiches, Tim Canevari is a rock star. The Stockton baker has thousands of followers on social media touting his popular Genova Bakery. From the seven steps to making a double-fisted Italian sandwich, to reminiscing about the history of this 106-yearold San Joaquin County institution, Canevari’s passion for the best breads, meats, and cheese is contagious.
As a teen, he apprenticed at Genova Bakery under the watchful eyes of the Rolleri family “We used to just make French [bread], milk bread, and rolls when I worked there in high school.” After an apprenticeship with the State of Oregon and a stint at Safeway, Canevari bought Genova Bakery in 2004 and helped it grow to 40 employees, including 20 bakers.
As Autumn unfolds with its warm days and chilly evenings, Canevari has five favorites that celebrate the bounty of his old-world style Italian sandwiches—and he thinks you should try them all.
Must-Try Sandwiches
GENOVA BAKERY OWNER SHARES HIS FAVORITES
BY GINNY PRIOR / D MIGUEL BARAJAS
THE GENOVA SPLIT:
Oven-roasted turkey with a layer of Molinari salami and Provolone cheese on a ciabatta roll. Ciabatta is a good soft bread, on the lighter side and made with a high ratio of water to flour. Molinari salami is made by the last local family-owned salami company, out of South San Francisco.
TOSCANO SALAMI WITH SWISS CHEESE ON FOCACCIA: The focaccia is made with Genova Bakery’s French dough, adding olive oil and salt as they pound it out like a flat bread. This sandwich comes with mayonnaise, mustard, red onions, lettuce, and tomato.
ROAST BEEF WITH CHEDDAR ON A FRENCH ROLL: Another piled-high sandwich best complimented with all the fixings. Expert Tip: Add pickles and peppers, offered at an additional charge.
PEPPER TURKEY WITH PEPPER JACK CHEESE ON A MILK ROLL: A milk roll is extra-soft, made with a certain percentage of milk, by law.
SALAMI AND JACK CHEESE ON A FRENCH ROLL: This one comes “dry,” with no condiments. This is the way Genova made sandwiches in the early days, pleasing the “hard core Italians” who think veggies are a “California thing.”
Genova Bakery is open Monday through Friday, 6:30 AM-4:30 PM, and Saturdays, 6:30 AM- to 2:30 PM. The historic corner store also sells authentic Italian groceries.
RAISING Readers
READ TO ME STOCKTON! SUPPORTS EARLY LITERACY INITIATIVES
BY NORA HESTON TARTE
According to experts, reading scores in third grade determine a child’s long-time success in school. And in order to get those scores up, reading to children in the first five years of life is imperative.
Read To Me Stockton! is a local not-for-profit that works with the initiatives set forth by First 5, a nonprofit child-advocacy group that supports early childhood development, and is the largest California affiliate of the Imagination Library, spearheaded by Dolly Parton.
Read To Me Stockton! provides books to 10,750 children in Stockton every month to encourage reading and help children to improve their literacy skills. “Parents are urged to read the Imagination Library books to their children, talk to them
SEPTEMBER IS
National Literacy Month
about the stories, and help their children develop the vocabulary so important in learning to read,” says Ann Johnston, president of Read to Me, Stockton and former mayor of the City of Stockton,
The age-appropriate books gifted each month are chosen by Imagination Library.
Read To Me Stockton! fundraises to support the purchase of books and helps to register children for the program. Read To Me Stockton! also manages the large database of recipients. Then, Imagination Library ships the books directly to young readers. This helps with ease of access to books that kids enjoy in order to encourage a love of reading and foster literacy in young kids.
Children from birth to age 5 are welcome to sign up at ImaginationLibrary.com or ReadToMeStockton.org. There is a definite overlap in coverage between all three organizations as they all support the same age group and Read To Me Stockton! serves many children benefited by First 5. First 5 also provides monetary support to Read To Me Stockton!
“This project works to address the
community's need for a more educated workforce that will encourage companies to locate in our area,” Ann explains.
In 2023, when the City of Stockton announced $2 million to support youth services, Read To Me Stockton! was one of the recipients. According to Ann, the $52,500 is allocated to purchase 50,000+ books for the program.
WOO GIRL! Cellars
WHERE EVERY SIP IS A CELEBRATION
BY NORA HESTON TARTE
Vivian Valenzuela, the vivacious owner of WOO GIRL! Cellars, knows how to celebrate—and decorate. Step into the tasting room on Woodbridge Road, decked out in velvet touches and gold finishes and you’re not just entering a tasting room—you’re stepping into a world WINE
where every detail is a tribute to joy, style, and a love for the good life. If you meet Vivian, you’ll quickly see that the space, designed by her, is a perfect fit. It oozes personality and a flair for the fabulous where the beat of a DJ sets the mood, a pool (set to open to the public with cabanas next summer) beckons, and glitzy-labeled pink and sparkling wines tempt you to indulge.
The vibe of the space is like nothing else in Lodi, and for that reason alone it’ll draw customers in. But that’s before you consider the substance behind the style. Vivian is no stranger to the art of winemaking. While she started her journey in Washington, she honed her craft while completing an Enology program in Santa Rosa and making wines in the Russian River Valley. There she endured—and overcame—issues stemming from area wildfires and started making her own vinos.
Today, she harvests grapes grown on property to make many of her wines. She also sources fruit from the Russian River Valley.
Vivian decided to focus on rosés and sparkling wines, including estate grown rosé of Charbono and rosé of Cabernet franc. These wines embody the celebratory spirit synonymous with her brand. But the name can be attributed to her husband, a medical physician and healthcare consultant. Vivian explains after countless trips to the trademark office, she found herself at a loss for a name that hadn’t already been claimed. It was her husband who called her into the room while watching How I Met Your Mother to show her a scene from the show in which easily excitable females at bars “WOO!” for every celebration. “That’s you and your sisters,” he said with a grin. And just like that, WOO GIRL! Cellars was born.
Since opening earlier this year it has quickly gained popularity with woo girls and wine enthusiasts alike.
In addition to the dazzling tasting room, which offers charcuterie boards from a local entrepreneur, and the high-energy events, there is also a rental property on site so you can stay on premises and enjoy views of the Mokelumne River. It’s a cute onebedroom with a kitchenette and private bathroom that was once a schoolhouse in 1851.
WOO GIRL! CELLARS
IF YOU GO:
WHAT:
NorCal Jazz Festival
WHEN:
Noon on Saturday, September 14
WHERE:
Weber Point Events Center, 221 N. Center St., Stockton
COST:
General Admission tickets - $35; VIP tickets - $75
Standard size lawn chairs and small hand-held umbrellas are permitted.
No outside food or beverage is allowed
ARTS
Striking A Chord
GUITARIST JOEL DEL ROSARIO WILL PERFORM AT NORCAL JAZZ FESTIVAL
BY LYNETTE CARRINGTON
Each year, the NorCal Jazz Festival is one of the San Joaquin region’s most highly anticipated events. This year, the festival takes place September 14 at the Weber Point Events Center—and you won’t want to miss it. Amongst other performers, Jazz guitarist Joel Del Rosario, originally from San Francisco and a frequent performer in the Stockton area, will take the stage.
Joel grew up in a household that listened to a lot of soul and R&B music. He went on to attend an arts-focused high school in San Francisco. “I started classical training on viola,” Joel explains. “During that time, I was playing classical music with the symphony. I overheard a presentation from the jazz band, and after that, I got hooked and thought it was really cool!”
The multi-talented musician now plays drums, bass guitar, keyboards, violin, and flute at a level he calls “proficient,” but he will be performing guitar during the festival. His sound is distinctive, too. Although he plays straightforward jazz, he infuses unique musical elements of classical, R&B, and even hip-hop into his music. Joel counts Norman Brown, Peter White, Richard Elliot, and jazz and R&B
legend George Benson among his musical influences.
Joel has performed at the NorCal Jazz Festival for a decade. “What I love about this jazz festival is the connection with the people,” he says. “There’s great food and I’ve made a lot of friendships here with the jazz festival.” He’s happy to have become acclimated to the Stockton area and loves the people and the location.
“I think one of the great things is connecting with other musicians from all over the world that I have performed with at this event,” finishes Joel.
In addition to Joel, additional acts in the NorCal Jazz Festival include Rose Royce, Cherrelle, Eddie M., Dean James, Erisa Nicole, and more.
Tickets for the NorCal Jazz Festival are on sale at SMAENT.com.
Scrum FUN
HARLOT RUGBY CLUB BRINGS
EUROPEAN SPORT TO REGION
BY NORA HESTON TARTE
Believe it or not, the San JoaquinStanislaus Harlot Rugby Club, or some iteration of it, has existed for over 50 years. Previously known as the Stanislaus Bulls, Stanislaus-Lodi Unified Tens Squad, and Stanislaus Rugby Club, it operates with support from local businesses and past and present players.
“Despite our club being around for fifty years, a lot of people still don't know we exist,” says Josh Vandagriff, club president. Players mostly find the club through word of mouth in large part thanks to surrounding schools like Modesto Junior College, Delta College, and nearby high schools. “Social media has been a huge help as well.” Vandagriff personally got into rugby during his time at California State University, Fresno. “Rugby may seem intimidating and
scary but it's a beautiful game that takes a lot of trust and communication with your mates to have a successful squad,” Vandagriff says. Played mostly overseas, a professional league was founded in the United States in 2011 and that, paired with the addition of rugby as an Olympic sport, has piqued local interest. “[Rugby] has been grabbing more attention and growth here in California,” Vandagriff says.
Harlot Rugby Club plays their matches and trains in Manteca.
Classified as a competitive division 3 men's rugby club within the USA Rugby NCRFU (Northern California Rugby Football Union), games are played on Saturdays against teams from Fresno, Berkely, Reno, Mendocino, San Francisco, Colusa, Chico, Silicon Valley, and Marin.
Getting involved is easy and echoes the friendly spirit of the sport (although it’s earned a reputation for being a bit rugged). “People can get involved just by simply showing up to training sessions with interest and an open mind,” Vandagriff says. “Like all sports, we all start with a first practice. No experience needed but commitment and dedication are required.
FOLLOW ALONG:
Harlot Rugby Club Facebook.com/HarlotRugby @harlotrugby
CALLING ALL ARTISTS & Art Lovers
STOCKTON ART LEAGUE HOLDS 62ND JURIED ART EXHIBITION
BY ERIN HANNA-BUTROS MEYERING
September 5th marks the beginning of the 62nd annual Stockton Art League Juried Art Exhibition. Originally created in 1951 to recognize, promote, and reward excellence in Northern California art, it has since grown to be a national juried competition exhibiting 2D and 3D artworks.
The exhibition not only brings awareness and beauty to attendees in San Joaquin County but is also a major fundraiser for the Stockton Art League.
The Stockton Art League was founded in 1936 to support creativity and art development in the area and later incorporated as a nonprofit in 1963.
As a non-juried membership program, it provides affordable workspace for
artists and monthly exhibition space. In addition to resources for locally established artists, the Stockton Art League also hosts a variety of programs including a Youth Art Program providing art education classes to students ages 6-17, a Learning in Transition Program for students ages 18-24 with special needs, as well as the Visiting Artist Workshops Program, which invites regional artists to instruct comprehensive workshops at the gallery providing the community access to art techniques and mentors.
The Stockton Art League’s juried art competition returns to the Haggin Museum this year with more than 100 new works by longstanding local artists and
newcomers from around the country.
Each year the entries and artists are selected across multiple disciplines including but not limited to: acrylics and oils; water media; mixed media and graphics; sculpture; pastel; and photography. The eligibility for the exhibition is open to U.S. based artists working in fine art media, excluding video, as well as installation art. Cash rewards include $1,000 for Best of Show, $500 for Second Place, $250 for Third Place; among additional cash merit and juror awards.
ARTS
Bull’s Eye
PBR BRINGS THE SHOW TO STOCKTON
BY NORA HESTON TARTE EVENTS
Lucky & Blessed PBR Stockton
Sept. 14 at 7 PM
Adventist Health Arena Tickets start at $19
Edgardo Figueroa, 25, has a passion for riding bulls. “Ever since I could walk and talk, it’s all I’ve ever wanted to do my entire life,” he says of the dangerous, and exhilarating, sport.
From a young age, Edgardo watched VHS tapes of old PBR competitions in between episodes of Tom & Jerry. And when a rodeo came to town near Van Nuys (where he’s from), he got to see the adrenaline-pumping action live. “When the rodeos would come around, I would go and just be excited for the bull riding,” he recalls.
So perhaps it’s no surprise that Edgardo has taken his interest to a professional level, competing in the same PBR competitions he watched as a kid. His next show is at the Adventist Health Arena in Stockton on Sept. 14 for a PBR Challengers event.
To qualify, you have to be chosen from a list of top scorers in the world. The first 35, to be exact, get invitations. And then event organizers check down the list until they come up with 35 confirmed attendees.
“The goal is always a PBR world championship,” Edgardo says. “It’s still not over... I’m chasing a lot more greatness.”
Edgardo is a solid competitor with a few titles under his belt. He has scored as low as 69 points and as high as 89 in competition for an eight second bull ride (the maximum allowed). “It’s just the feeling it gives me. There’s no other feeling in the world,” he says. “I fall in love every time I go to get on a bull.”
While bull riders like Edgardo are the stars of the show, PBR events couldn’t go on without the bulls. And Wes Ibrahimi from Raymond, Calif. knows a thing or two about raising champions.
Wes started in rodeo alongside his brothers.
“I got on [a] steer when I was 9 years old and I just fell in love,” Edgardo Figueroa
But after several injuries, he changed course. “I wasn’t really cut out to be a bull rider,” he says. However, with his knowledge and skillset, he was cut out to be a bull breeder, and so that’s what he does now, raising bulls for competition.
While blood lines make a difference, not every bull will be a star. “Just because they are bred to buck, doesn’t mean they will,” he says. “Either they’ve got it in their blood and they want to do it or they don’t.”
Wes will be taking some of his Brahma cows to the arena on Sept. 14. Not only will he transport them to and from the competition, he’ll be right there at the pins when the bulls are ready to take the ring.
calendar
WHAT TO SEE AND DO THIS MONTH
NORA HESTON TARTE
SEPT. 6-8
St. Basil Greek Food Festival
Get ready to grub on the best Greek food around. Basil’s Green Orthodox Church cooks up delicious Greek cuisine including pastries then serves them at a three-day festival including music, dancing games, and more.
920 W. March Ln., Stockton
SEPT. 12-15
Lodi Grape Festival and Harvest Fair
Smash Mouth, Joe Nichols, Uptown Funk, and more will take the stage during the annual festival. Stop by to celebrate the local harvest with wine tasting, live entertainment, food, competitive exhibits, a full carnival, and so much more.
413 E. Lockeford St., Lodi
SEPT. 14, 7-10 PM
Experience the world of bull riding for yourself by attending a highenergy competition featuring some of the best bull riders around.
Adventist Health Arena is pulling out all of the stops to ensure a themed night of bull riding fun for those of all ages. 248 W. Fremont St., Stockton
3RD ANNUAL TACO THE TOWN 5K
& 10K
SEPT. 7, 7:30 AM-NOON
What better motivation than tacos and beer to run a race? Head to The Factory Institute of Fitness for a fun event combining community, food, and fitness. 654 Grider Way, Stockton
CESAR LOZANO TOUR
SEPT. 7, 8-9:30 PM
Head to the Bob Hope Theatre for a motivational conference presented by Cesar Lozano. 242 E. Main St., Stockton
NORTHERN CALIFORNIA JAZZ FESTIVAL
SEPT. 14
Get ready for the musical stylings of Rose Royce, Eddie M, Dean James, Joel Del Rosario, and more as SMA Entertainment presents the 10th Annual Northern California Jazz Festival. 221 N. Center St., Stockton
SECOND ANNUAL NORCAL CHOPPER SHOW
SEPT. 14, 9 AM-5 PM
Vintage motorcycle enthusiasts from all over the West Coast gather to oogle at an impressive collection at vintage bikes, and a live auction has many clamoring to take the most impressive pieces home. 4343 N. Ashley Ln., Stockton
HIP SERVICE
SEPT. 20, 6-9 PM
Get ready to dance your socks off as the award-winning Hip Service takes the stage at the Brickwalk featuring vocalists, horns, a rhythm section, and professional dancers. 374 Lincoln Cntr., Stockton
FAMILY DAY AT THE PARK
SEPTEMBER 21, 10 AM-3 PM
Come one, come all to enjoy live music, face painting, clowns, games, and more with a free family day that doubles as a book fair during National Literacy Month. 221 N. Center St., Stockton
FOOD Feast at the Fox
Sept. 6, 6-9 PM
Visit Stockton and the City of Stockton team up to bring this annual culinary event to Main Street. The farm to table dining experience features four courses prepared by local chefs, utilizing the local bounty from nearby farms. The evening includes live entertainment and a silent auction. 242 E. Main St., Stockton
LIL WAYNE LIVE IN CONCERT
SEPT. 20, 8-10 PM
One of the most iconic rappers of all time is taking the stage with friends Lil’ Kim, Jeremih, and Selfish Sons. 248 W. Fremont St., Stockton
LODI COMIC CON FALL
SEPT. 24, 11 AM-5 PM
Immerse yourself in your favorite fictional worlds with over 40,000 square feet of event space and 200 booths featuring your favorite fantasy and sci-fi characters. 413 E. Lockeford St., Lodi
75TH ANNIVERSARY GALA
SEPT. 28
Support the Community Center for the Blind and Visually Impaired by attending a gala at Elkhorn Golf Club. The dinner offers dinner with a “dining in the dark” option, plus music, raffles, and a silent auction. 1050 Elkhorn Dr., Stockton
BENERD COLLEGE INAUGURAL AMATEUR PICKLEBALL TOURNAMENT
SEPT. 28, 8 AM-NOON
University of the Pacific is showing off its new pickleball courts with a community tournament that benefits the Educator’s Impact Fund. 1178 Larry Heller Dr., Stockton
25TH ANNUAL GECAC/ANTONE E. RAYMUS BOWL-A-THON
SEPT. 28, 9 AM-2 PM
Supporting a great cause! The event will host two sessions, 9-11 AM and Noon-2 PM. Money raised supports Give Every Child a Chance. 1251 E. Yosemite Ave., Manteca
STOCKTON SEAFOOD AND SOUL FOOD FESTIVAL
Sept. 28-19, Noon-8 PM
Come hungry! The second annual event combines the tempting flavors of seafood and soul food, plus live entertainment, vendors, and more held at the San Joaquin County Fairgounds. 1658 S. Airport Way, Stockton
CARS
WORLD OF OUTLAWS STOCKTON SHOWDOWN
SEPTEMBER 6, 2-8 PM
The greatest show on dirt is headed to the race track—the Stockton Dirt Track that is. World of Outlaws NOS Energy Drink Sprint Cars will test their speed and precision. 3601 Pacific Ave., Stockton
Sonoma County Farm Tour
SIP, SAVOR, AND TASTE THE BOUNTY OF LOCAL FARMS AND VINEYARDS
BY NORA HESTON TARTE / D SONOMA COUNTY TOURISM BUREAU
Sonoma County is located smack in the middle of Northern California wine country, and as such many travel to the destination to indulge in one of the area’s most prominent exports—wine. However, that quality soil and unique climate is good for growing more than grapes; Sonoma County is a leading producer of prunes, apples, dairy, and poultry. With farms dedicated to organic and sustainable growth, wineries championing biodynamic and regenerative practices, and restaurants sourcing from local farms, you can travel to Sonoma for more than the glass— although we think that’s an important part of the vacation, too.
Single Thread Farm
Vintners Resort
TOUR THE FARMS
A farm tour of Sonoma County should, of course, start with visits to the local farms. One of the most notable is Wise Acre Farms, a locally owned regenerative farm in rural Windsor that gained popularity with its fresh eggs vending machine. The vending machine is filled each morning from the bounty collected from the large chicken coop on property. Simply put your money in and a fresh carton of eggs is delivered.
The air-conditioned machine keeps your goods cool, but it’s not like the eggs sit there long. Started in 2016, the egg vending machine is still emptied by locals and visitors daily—there simply aren’t enough to keep up with demand, even though the flock produces quite a lot.
When you pull up to collect your eggs, don’t forget to pet (and feed) the goats. The friendly farm animals are located at the front of the farm where guests can purchase a handful of pellets to feed. And the goats have learned where their treats come from so they get excited to see guests.
If you want to take a more indepth tour, call the farm direct.
Another notable farm in the region is SingleThread Farm, which services the restaurant of the same name, a 3 MichelinStar spot brought to downtown Healdsburg by the creative minds of Kyle and Katina Connaughton. Much of their menu is grown at their Dry Creek Road Farm, which provides vegetables, fruit, herbs, flowers, honey, and olive oil to the restaurant four miles away— talk about fresh!
While eating at SingleThread is an experience all its own, guests are also invited to tour the farm and learn more about the mission behind their dining concept. The full-service farm has a greenhouse, hoop houses, loamy fields, an heirloom fruit orchard, olive trees, and beehives to feed diners at SingleThread (which is also a five-room boutique hotel).
Farmers work in the fields by hand, which is an important part of the brand’s sustainability mission. On 24 acres, they grow hundreds of culinary crops and cut flowers. And they open up the farm with special events so the public can visit, learn more, and indulge in a specific craft or skill, such as flower arrangements. There is also a store on site.
Wise Acre Farms
Single Thread Farm
Single Thread Farm
DINE RESPONSIBLY
As a farming mecca, Sonoma County restaurants are lucky to have fresh produce, meat, and dairy right at their fingertips. And many restaurants use seasonal, local ingredients to influence their menus. If you’re hungry after a SingleThreads farm tour or event and didn’t manage to score a reservation at the restaurant, Dry Creek General Store just down the road offers an Americana roadside attraction with delicious sandwiches that rival any nearby chef, plus a store full of local wares and culinary favorites you can take home as souvenirs of your time in the agriculturally fueled destination. And if a drink sounds divine, the attached bar is a no-fuss, local’s
Farmstand at the Farmhouse Inn is another restaurant worth raving about, nestled amongst the vineyards along the Russian River, providing a secluded but accessible escape celebrities like Ben Affleck, Gwyneth Paltrow, and Keanu Reeves often flock to. The Michelin-rated restaurant on site unveiled a revamped fine dining concept under Executive Chef Craig Wilmer that feels more casual. There are small spaces to sit inside and out, and you may just spot a Hollywood visitor or two while you’re diving into Neapolitan pizzas and fresh vegetable dishes using ingredients often sourced from the managing owner’s private garden.
atmosphere with plenty in the way of drink options. Expert tip: enjoy your meal on the wooden deck out front.
Single Thread Farm
Farm Tour
SUSTAINABLE SIPS
We didn’t forget we’re still in wine country. In Santa Rosa, KendallJackson Wine Estate and Gardens is reminiscent of a French chateau. While you’re likely familiar with the massproduced wines from this vineyard, they are nothing compared to what exists beyond the gates. And there’s many ways to enjoy wines here, each providing opportunities to dive into not just the wine, but the agricultural aspects of the property as well.
Kendall-Jackson hosts farm-totable dinners in the property gardens, creating dinners sourced by their harvest, and supported by the bounty of local Sonoma County purveyors. Of course, each course is paired with Kendall-Jackson Estate Wines.
The outdoor garden, which you can tour during a Garden Tour & Tasting, takes many hands to keep in tip-top shape and turns out both favorite produce and some unique variations, like lettuces that taste like oysters and are used to create tasty vegan dishes for guests.
The property also leans into wine education. In addition to vines representing many varietals at the front of the property, there’s a creative sensory garden with small patches representing different varietals with plants that match what hits your nose and palate as you taste.
Another can’t-miss vineyard is actually the neighbor to Wise Acre
Farms. Here you’ll be able to take in the beauty and learn the history of Notre Vue Estate Winery’ s 700-acre property as you overlook it from the terrace where tastings occur. In addition to rows upon vows of planted grape vines, there are also panoramic views of the Russian River. And, to stay on theme here, Notre Vue is dedicated to sustainable wine making and farming practices.
Known mostly for their chardonnay, pinot noir, and Bordeaux varietals, the breathtaking estate in the Chalk Hill AVA is the perfect reprieve from the bustling downtowns present throughout Sonoma County. Tours and tastings here include sips of estate wines as well as immersive wine experiences, tours of the vineyard, and picturesque places to picnic. DaVero Farms & Winery provides a Discover the Farm Tour on its Healdsburg
Kendall-Jackson Wine Estate
Kendall-Jackson Wine Estate
Adventure Deep into Alaska
property. The brand is as dedicated to biodynamic farming as they are to Italian winemaking (and they even get some of their grapes from Lodi). On-site, they grow olives, citrus, herbs, and vegetables, all used in their products. To further their commitment to sustainability, the farm offers property tours to encourage others in the community to become responsible stewards of the land.
Visitors are welcome to tour the farm and gardens, give pets and feed produce to the pigs that live on site (they are part of the sustainable practices after all!), and sip through several small-batch wines. Many tours offer the chance to taste seasonal bites and the estate’s own olive oil, showcasing how DaVero uses every bit of their land to support their culinary and wine efforts.
Wine aside, Ethic Cider Farms in Sebastopol offers one of the most accessible tours in the area. There are only about 2,000 cases of cider made annually from Ethic Cider with organically and ethically cultivated fruit sourced from their heirloom apple farm and nearby farms. They have leaned heavily into quality experiences, offering guests oysters, artisanal apple spirits like Pommeau and Apple Brandy, and nonalcoholic apple tonic. Plus, there are monthly happy hour events. There’s also an opportunity for education on the farm. Owners Ned and Michelle Lawton lead Modern Farming Workshops covering topics such as pruning, cider production, row crop planting, and carbon farming.
WHERE TO STAY
With an itinerary like this one, you’ll want to stay in a location that advocates for the same farm to fork, sustainable, organic, and responsible approaches to dining as the farms you visit. A room atop SingleThread is one option. And a luxurious stay at a bungalow at Farmhouse Inn certainly won’t disappoint. If you’re looking for a sprawling resort with all of the amenities, Vintners Resort in Santa Rosa supports farm to fork dining at both its breakfast and lunch restaurant, River Vine Café, and its fine dining concept, John Ash & Co.
When the weather is nice, choose a seat on the patio and treat yourself to dishes created with seasonal, locally sourced ingredients. Because John Ash & Co. is dedicated to working with local produce, there is a seasonality to its menu, which means dishes can change without much warning.
To enjoy the last of the summer bounty, order up a Sonoma Strawberry and Mandarinquat Salad, a dish presenting baby lettuces, Marcona almonds, goat cheese, and basil white balsamic
vinaigrette, or opt for a Tuna Watermelon Aguachile to start, bursting with flavor from passionfruit, pickled watermelon rind, serrano peppers, and mint. For a main course, the Honey Coriander Glazed Salmon with its citrus supremes and asparagus is a divine choice. And don’t worry, there are plenty of innovative vegetarian and vegan options, as well.
The menu at River Vine Café uses fresh, local, and seasonal ingredients to create California cuisine with a distinct Sonoma County touch, and with views of the surrounding vineyards and farms, the influence of local farms is felt in all of your senses.
And as if you needed more reason to book a room here, the on-site spa, Vi La Vita Spa, is right on trend, working with ingredients from nearby farms to curate a menu of modern spa services that encourage rest and relaxation for guests. While the menu boasts everything from rejuvenating massages to age-defying facials, many of the local products are most prominent in their body treatments, including wraps and exfoliating scrubs.
Vintners Resort
What
BY REBEKAH MOAN / D BY MIGUEL BARAJAS
If you want to make your Mexican food taste better, pair it with tequila. That’s the view of Habanero Hots Owner John DeNegris. Just like combining wine with certain dishes can enhance the flavor, the same happens with tequila and Mexican food. And sometimes, food and alcohol can create a third set of flavors that wouldn’t have occurred if they hadn’t been paired.
SUGGESTED PAIRINGS
• CASAMIGOS BLANCO in a Paloma pairs wonderfully with lighter dishes such as fish tacos, shrimp fajitas, and camarones ranchero.
In terms of what alcohol goes best with which dish, it’s important to keep in mind the four kinds of tequila: Blanco, Reposado, Añejo, and Extra Añejo. Blanco is bottled immediately after distillation or aged for fewer than two months. It’s a clear alcohol but with a sweeter profile because it’s not taking on natural oak finishes and flavors, according to John. “It’s a more agave-forward spirit and it goes well with something spicy and a little lighter like our shrimp tacos,” he says.
• EL TESORO REPOSADO works with any pork dish like chili verde, carnitas, or tacos al pastor.
• MAESTRO DOBEL AÑEJO pairs with red meats such chili rubbed asada or rib eye steak ranchero.
Reposado, meaning “rested,” is aged between two months and a year and it gets characteristics of the wood it’s aged in and the color. It goes well with pork dishes such as chile verde.
Añejo, meaning “aged,” is matured for one to three years, taking on the characteristics of the wood it’s aged in with darker, peppery notes. It has more depth and character making it a good alcohol to eat with heavier beef dishes such as steak rancheros.
Extra Añejo is aged for more than three years and it’s similar to a fine scotch or cognac. “If you’re going to spend the money on Extra Añejo, you really want to enjoy that after your meal,” John says. “I think of it as an after-dinner sipper and we serve it in an upscale glass so you can swirl it around and get the aromas.”
In terms of what customers should keep in mind when they’re pairing tequila and Mexican food, John says, “I don’t know if you should take it that seriously. Have fun with it, be creative, and keep an open mind.”
KOMACHI SUSHI
AUTHENTIC JAPANESE FLAVORS
Komachi Sushi serves up authentic Japanese Cuisine in a delightful space. Guests will experience a wide variety of flavors bound to satisfy even the pickiest of eaters. Choose items from the expansive menu that includes traditional Japanese dishes, specialty rolls, and fresh Japanese fish. The must-try meals include the tasty Code-3 roll and the Black Pepper Tuna Tataki; both of which pair well with any glass of wine. What it comes down to is this: Komachi Sushi is the place to experience new food and flavors. “Come as a customer, leave as our family!”
INSPIRED BY: Japanese Cuisine
MAY WE SUGGEST: Sochu mixed drinks. The restaurant offers three: Sochu Yuzu Lemon Drop, Sochu Moscow Mule, and Peach Sochu Cocktail.
BUD’S SEAFOOD GRILLE & BAR
SEASIDE FLAIR IN THE CENTRAL VALLEY
Finding fresh, flavorful fish in San Joaquin is easy if you know where to go. Push the door open wide and have yourself a seat at Bud’s, who’s stolen the vote for “Best Seafood Restaurant” for over twenty years running. Don’t believe the hype? Drop in and order a drink from the fully stocked bar before placing your order from their extensive menu. From seafood staples like salmon, shrimp, calamari, and catfish, to specialties like Bud’s Beef and Chicken Marsala, there’s a little bit of something for everyone.
INSPIRED BY: Seafood flavors
MAY WE SUGGEST: A favored entrée from Bud’s, the Fish & Chips features juicy, battered Pacific cod and a side of fries, plus coleslaw.
EL CHILANGO CHIDO
MEXICO CITY INSPIRED TACO SHOP
Cuahtemoc (Cuate) Rivera—the mastermind behind Don Luis Mexican Restaurant—is bringing a new venture to Stockton with a very special kind of taco shop. Inspired by his roots in Mexico City and a unique dish dubbed tacos de guisado (homecooked meals served street-side in tortillas), El Chilango Chido is the newest Mexican eatery on the infamous Miracle Mile. Stop in for a fusion of Mexican- and American-style breakfast dishes or the signature tacos plus rice and beans for lunch.
INSPIRED BY: Cuate’s Mexico City roots and urban lifestyle
COMING SOON: Late night hours for those that crave post-dinner tacos.
MAY WE SUGGEST: The tacos de guisado take center stage. One of the chef’s favorites is the taco de costilla—ribs served in a morita and tomatillo sauce atop a fresh tortilla. Dishes come with a variety of accompaniments so diners can make each bite their own.
2535A Pacific Ave., Stockton (209) 808-5075
DON LUIS MEXICAN RESTAURANT
AUTHENTIC MEXICAN COMFORT FOOD
At Don Luis Mexican Restaurant, the spotlight is on the authentic Mexican cuisine crafted from favorite family recipes. The menu is bursting with delightful combinations from the popular torta Cubana to the sizzling three amigos fajitas, plus a range of flavorful soups boasting homemade stocks and fresh tortillas served warm. Every meal is made to impress, simmering with spices and unique flavor combinations. Perhaps most impressive is the vast bar menu, featuring a host of rotating seasonal cocktails. “We welcome everyone,” Owner Alex Cuate says of the familyfriendly atmosphere.
INSPIRED BY:
Cuate family recipes passed through generations
MAY WE SUGGEST:
Poblano Chile Rellenos, two handmade, fire-roasted, fresh poblano chiles overflowing with creamy jack cheese and blanketed in a fluffy egg batter.
5940 N Highway 99, Stockton (209) 931-9163 donluisrestaurant.com
GENOVA BAKERY
INSPIRED BY: Delis in Italy
Since 1918, Genova Bakery has been a pillar in the local community. Started in Stockton, generation after generation has passed down the secrets of this delicious little bakery that not only serves Italian-inspired deli sandwiches from its historic corner storefront, but also delivers its breads around the region so you can enjoy Genova rolls in some of your favorite San Joaquin restaurants—and beyond! Stop in to stock up on rolls, sliced breads, specialty items, and more, and don’t forget to shop the grocery items for hard-to-find family favorites, many from overseas.
SERVICES: Made-to-order sandwiches and breads in a corner storefront. Open 6:30 AM-4:30 PM Monday through Friday, 6:30 AM-2:30 PM on Saturdays.
PERFECT FOR: A quick but delicious lunch or selecting breads to elevate meals made at home.
FOODIE FAVE: Make your own sandwich from a list of delicious ingredients. Every deli sandwich starts with soft, home-made Genova bread before its loaded with your choice of proteins, produce, and more.
HABANERO HOTS
KICKING MEXICAN CUISINE UP A NOTCH
Pssst Habanero Hots has a new secret menu item you just have to try! The Mexican Pizza boasts two crispy flour tortillas, seasoned ground beef, beans, cheese, ranchero and roja sauce, sour cream, fresh guacamole, and cojita cheese. And thats just the beginning of Habañero Hots' hearty menu, that includes icy drinks and tongue-tingling hot sauces. Pull up a seat at the bar or grab a booth and chat it up with friends while you await your entrée. Weekly specials keep the good times rolling, and margaritas keep the laughter flowing.
MCMANIS FAMILY VINEYARDS
Hard work and dedication to both sustainable farming techniques and creating high-quality wine have yielded some truly exceptional varietals from McManis Family Vineyards. And with a California Green Medal in 2016 for Sustainable Wine Growing in Business and now in 2022 Sustainable Wine Growing in Community you know they’re truly invested in taking care of the land for future generations. All of the wines are Lodi Rules Sustainable, and the winery is Certified California Sustainable as well. If winning over 90 Wine Enthusiast “Best Buys” in the last 20 years isn’t enough of a recommendation, then go out and grab a bottle and enjoy.
INSPIRED BY: Mexican cuisine
MAY WE SUGGEST: The Taco Tenjeno, a Texas-sized flour taco stuffed with rice, beans, beef, lettuce, cheese, and tomatoes
CLAIM TO FAME: 2020 Cabernet Sauvignon, Lodi appellation, estate grown, and Lodi Rules Certified Sustainable. Dark garnet in color with a bouquet full of blueberry, blackberry and black cherry notes and a hint of smoke. Medium-bodied on the palate with juicy black currant and black cherry flavors, it finishes with rounded, creamy tannins and a hint of mocha.
WOO GIRL! CELLARS
SPECIALIZING IN ROSÉ AND SPARKLING WINES
This glossy new winery, opened on Woodbridge Road earlier this year, is turning heads with its swanky tasting room, fun branding, and collection of quality rosé and sparkling wines. Owned and operated by fierce female winemaker Vivian Valenzuela, she embodies the brand—substance before style, but lacking neither. Head in to enjoy a glass of fine wine and fun vibes or come for one of the winery’s signature events like silent disco or DJ nights.
JOIN THE CLUB
Woo Girl! Cellars offers three tiers of membership to fit every lifestyle. Choose from the Millennial Club, the Socialite Club, or the House of Rosé Tastemaker club. Each comes with its own list of curated benefits because wine club shouldn’t be one size fits all. Now can we get a woo, girl!?
WHAT’S HOT
Get ready to pop off with the 2021 SMCS Napa Valley Brut! This sparkling wine is the perfect blend of sophistication and fun. With crisp notes of green apple, vibrant lemon, and a touch of honeydew melon, it’s a refreshing treat everyone will love. Crafted from premium Chardonnay and Pinot Noir from Carneros, this Brut delivers a lively, elegant mousse that pairs effortlessly with any dish. Whether you're brunching with friends or toasting to something special, this bottle is a must-have for making memories.
House of ROSE WOO GIRL ! ´ !
Experience the magic of WOO GIRL! Cellars, where Farmhouse Glam meets innovative winemaking in a woman-owned and operated sanctuary. Our low-intervention, vegan wines are crafted with the utmost care, offering a perfect balance of quality and sustainability. Set against a backdrop of rustic elegance, WOO GIRL! Cellars is more than just a winery—it’s a destination for immersive experiences, from Instagram-worthy moments to vibrant House music sessions.
Owner, grower, and winemaker Vivian Valenzuela, along with her husband Peter, extends a warm welcome to all who visit. Whether you're a dedicated wine enthusiast or simply in search of a chic escape, WOO GIRL! Cellars is your ultimate destination for exquisite wines, memorable experiences, and empowering connections.
PAPAPAVLO’S BISTRO AND BAR
A PLACE FOR STEAKS
Papapavlo’s, one of San Joaquin County’s premier restaurants, has a Lincoln Center location and a new bistro in the heart of downtown Lodi. Featuring an outdoor plaza with firepits and water features, the Lodi locale offers an upscale dining and bar experience. The family-owned establishment serves fresh, authentic continental cuisine with flair, from grilled artichokes and tasty hummus to gyros, calamari, and fish, as well as steak and lamb chops cooked to perfection. And do not forget to order dessert with baklava cheesecake and chocolate silk mousse on the menu.
INSPIRED BY:
The Land and Sea
PERFECT FOR:
Lunch and dinner with friends
FOODIE FAVE:
Charbroiled steaks and lamb chops
DELTA BISTRO AND LOUNGE
WINE & DINE OFF THE DELTA WATERS
Whether you’re stepping onto the dock from the Delta’s embrace or heading out to the next Port’s or King’s game, Delta Bistro and Lounge has an entrée for everyone at the dinner table. Enjoy an equally pleasing view of the waterfront while taking a bite out of juicy burgers, steaks, pastas, pizza, and more. Open seven days a week for breakfast from 7-11 AM and
PERFECT FOR: A bite before heading out to the Stockton Arena, a King’s or Ports’ Game, or the Delta waters
FOODIE FAVE: Mushroom Swiss Burger or Lemon Pesto Pork Chop
THE KITCHEN AT STONEBRIER
THE HIDDEN GEM IN STOCKTON
Looking to liven up your local dining options? Try this hidden gem in Stockton! The Kitchen @ StoneBrier is a lively experience for the senses – serving locally sourced, seasonal menu items in an upscale yet cozy environment that also boasts live music Thursday – Saturdays! You will discover fresh and seasonal local flavors that truly make a difference, along with a full selection of wine, specialty cocktails, and drinks. Their menu is comprised of classic recipes, containing only the freshest produce and hand-carved meats..
SERVICES:
Lunch Monday to Friday, dinner Tuesday to Sunday and brunch Saturdays and Sundays
INSPIRED BY:
New American Cuisine
PERFECT FOR:
Birthdays, anniversaries, family dining, catering, banquets, wine/spirit and food pairings, prime beef, and live music.
FOODIE FAVE:
Salmon with a lemon caper beurre blanc served with risotto and seasonal vegetables.
IN SEASON
Late Harvest Sides & Salads
These harvest salads and sides celebrate the collision between summer and fall, incorporating potatoes, butternut squash, and root veggies with crisp leafy greens and bright lime for a refreshing twist. Each bite is a balance of comfort, nourishing nutrition, and caramelized earthiness for unique combinations you’re sure to love.
Serves 4
Prep Time: 5 min
Cook Time: 40 min
INGREDIENTS:
1 sweet potato
4 red baby potatoes
4 gold baby potatoes
2 tbsp. avocado oil
1 tsp. sea salt
½ tsp. black pepper
1 scallion, minced
2 tbsp. fresh parsley, minced
½ lime, thinly sliced
Juice and zest from ½ lime
INSTRUCTIONS:
Preheat oven to 350 F. Dice potatoes into bite-sized pieces. Add avocado oil, sea salt, and black pepper to large bowl. Add diced potatoes. Toss with baker’s spatula so potatoes are covered in mixture. Arrange potatoes on large baking tray lined with parchment paper. Roast in oven for 20 minutes, toss with a spatula, and continue roasting for 15 more minutes. Remove from oven and squeeze with lime juice. Garnish with lime zest, parsley, and scallion. Store leftovers in the fridge for up to five days.
PHOTOS AND STORY BY SARAH STEFFENS
Whole30 Braised Sirloin & Autumn
Veggies
Serves 4
Prep Time: 5 minutes
Cook Time: 1 hour
INGREDIENTS:
1 tbsp. butter or ghee
1 lb. boneless sirloin, diced
1 yellow onion, peeled and diced
3 garlic cloves, peeled and minced
2 c. cubed butternut squash
12 tri-colored baby potatoes, diced
1 c. beef broth
1 tsp. sea salt
½ tsp. black pepper
2 tbsp. butter or ghee, melted
8 c. arugula or mixed greens
Garnish:
4 tbsp. olive oil
Sea salt and black pepper to taste \
INSTRUCTIONS:
Preheat oven to 300 F. Heat butter or ghee in Dutch oven on stovetop set to medium heat. Add diced sirloin and brown, about one minute per side. Remove from pot and set aside. Arrange diced onion, minced garlic, cubed butternut squash, and diced baby potatoes in pot, followed by browned sirloin. Toss well. Pour beef broth over everything. Season with sea salt and black pepper. Pour melted butter or ghee over top. Place in oven, covered, and braise until veggies are tender and just starting to brown and the sirloin is cooked to your desired preference (medium rare: 135 F or medium: 145 F), about 45 minutes to 1 hour. Remove from oven and serve between four plates over 2 cups of arugula or mixed greens, garnishing each plate with olive oil, sea salt, and black pepper. Store any leftovers in the fridge for up to three days.
Roasted Brussels Sprouts with Butternut
Squash
Serves 8
Prep Time: 15 minutes
Cooking Time: 30 minutes
INGREDIENTS:
1 tbsp. ghee or butter
1 lb. brussels sprouts, end removed and halved
2 c. butternut squash, peeled and cubed
1 tsp. sea salt
½ tsp. black pepper
1 tsp. garlic powder
2 slices of bacon
1 scallion, minced
¼ c. parsley, minced
2 tbsp. fresh rosemary, minced
2 tbsp. fresh sage, minced
1 tsp. fresh thyme, minced
INSTRUCTIONS:
Preheat oven to 400 degrees F. Place trimmed brussels sprouts and cubed butternut on baking tray lined with parchment paper. Toss with ghee or butter and season with sea salt, black pepper, and garlic powder. Bake for 20 minutes, then toss and push most of the veggies over to one side of the baking tray, arranging bacon slices on the other side. Continue baking for 10 more minutes, or until bacon has finished cooking. Remove from heat, slice bacon in ½-inch pieces, and toss in excess bacon grease. Season with fresh scallion, parsley, rosemary, sage, and thyme. Store any leftovers in a glass container for up to three days in the fridge
Celebrating their 14th year in the Historic Tracy Inn, the chefs at Tracy Thai Restaurant have produced countless satisfied customers, with their wonderfully inventive dishes. The chef makes classics dishes like ‘Pad Thai’ and ‘Tom Kar Gai’ that leave the diner feeling that they have been transported to a street in Thailand. Many of the dishes such as Eggplant prawns, or Garlic Pork reflect a homestyle feel. The Menu is a delight and there are always Lunch and Dinner Specials. The wood panels and decors at Tracy Thai will bring you to a classic home style in Thailand. With a warm, cozy ambiance and delicious food, you would enjoy your meal at Tracy Thai.
TRACY THAI
1035 Central Ave., Tracy, (209) 833-9703
Hailed as one of the most authentic powerhouses of Japanese cuisine in the San Joaquin valley, Komachi offers a diverse array of exquisite dishes, ranging from the freshest sashimi to mouth-watering sushi rolls. “Come as a customer, leave as our family.” Hours: MonThur 11AM to 9PM, Fri - Sat 11AM to 9:30PM, Sun closed
KOMACHI SUSHI
307 S. Lower Sacramento Rd. Lodi, (209) 334-3131
SushiKomachi.com
Harryand Susan Yu have been a major part of the local economy since 2007 when Mikasa opened its location in Lathrop. Cooking with local produce and only using the freshest fish right from the Bay has always been key to their success. Fortunately the Yu’s chose Tracy for their newest location stocking the full bar with the most extensive liquor, sake, wine and beer selection around. Plus, with happy hour 7 days a week you’ll be sure to get your fill! Mikasa also offers off site catering and a separate banquet room for all your rehearsal dinners, large parties or business needs. Try the special SJM Roll (pictured)
MIKASA JAPANESE BISTRO
2610 S. Tracy Blvd. Ste. 110 Tracy, (209) 830-8288
15138 S Harlan Rd., Lathrop, (209) 858-1818
Nestled on the Brickwalk in Lincoln Center
Midgley’s Public House specializes in steaks and seafood, with an extensive appetizer menu and unique desserts. Our bar menu consist of several unique cocktails, fine wines and spirits. We have several dining options including our extensive patio, dining room with floor to ceiling open windows, and a large bar area. We offer several dining options for large parties and do catering of all sizes, including our own food truck, Midgley's Public Truck, that can be rented for private and public events.
MIDGLEY’S
296
Stockton, (209) 474-7700
MidgleysPublicHouse.com
