4L Magazine March 2015 by 4L Magazine

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FROM THE EDITOR

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SanDiego

VOLUME 3 * ISSUE 2 * MARCH 2015

PUBLISHER/EDITOR CHRIS LAPHAM

I’m a student of human nature. Okay, maybe I’m just trying to sound sophisticated. Loosely translated, I’m a people watcher. I don’t mean it from a judgmental standpoint, it’s just too fun. Let’s all be honest here, there are some strange and amazing people on this planet. And, there are some funky, strange, and unusual cats as well. Like Forrest Gump once said, “Life is like a box of chocolates, you never know what you’re gonna get.”

DIRECTOR OF SALES/SENIOR EDITOR STEVE KANG SENIOR MANAGING EDITOR CORY WATERHOUSE DIRECTOR OF MARKETING PETE ROCKY

As I sit here writing this, I’m barreling through Texas on a train. You heard me correctly. I’m on a train. In Texas. It happens. This might just be the most random, strange trip I’ve ever taken.

CREATIVE CONSULTANT/PHOTO EDITOR JOHN SCHNACK

My buddy and business partner was determined to do something off the wall, fun and different for my birthday. So here I am. The only fixed part of our “plan” is that we have to be in Miami by Friday for a Spartan race. Yeah ... apparently, I didn’t learn my lesson the first time.

ONLINE EDITOR JERAN FRASER

Yes, I’m one of those people. The “lack of a plan is my real plan“ kind of guy. It’s just so much more fun when it’s an adventure, right? When we boarded the train in Los Angeles, I thought it would be all about the scenery. I couldn’t have been more wrong. It’s all about the people, and I mean that sincerely. I love people. Watching them, meeting them and interacting. Some of the best and most interesting stories take place from a bar stool. Or, as I found out, on a train. It took about 15 seconds, when the cafe/bar manager Merrile came over the loud speaker and started cracking jokes, to figure out this trip would be a little different. Merrile, kind of like our very Meryl from the Belly Up, is absolutely hilarious. Witty and sarcastic, he had us all on our toes the entire first leg, which was 28 hours. We had some great conversations and laughs, most of which was line after line trying to out do one another. As it turns out, my favorite part of the train is the communal dining. We met some truly awesome people, but “Hollywood” was simply all time. He also lived in Austin for a while. He gave us several places to check out, with the obligatory “tell them Hollywood sent you.” Hollywood didn’t disappoint. I have to admit that I was a bit skeptical, but he wasn’t full of B.S., which I thought for sure was at the minimum a good likelihood. There was also Deb, a big time software developer. Deb programmed a robot. And it actually worked. I could go on and on, but I won’t. Let’s just say if you’re a comedian and are in need of material, jump on a train for a few days. Next month is our music issue. Those of you who know me well know that music moves me, on every level. The past year the meaning has taken a drastic turn, mainly for personal reasons. With that said, I’m excited to feature some really cool stuff. If you like a good indie band, check out the new TV on the Radio album, it’s amazing. I would also suggest Andrew McMahon in the Wilderness, it’s super groovy. Spring is almost here and baseball is almost upon us. Cheers!

DECEMBER

HOLIDAY 2014 //

SanDiego

FEBRUARY

RESEARCHER ALYSSA THOMAS CONTRIBUTORS Meghan Balser, Mike “Mikey Beats” Beltran, Hilary Chambers, Erika Delacruz, Matt Fairbanks, Michelle Lyn, Taj Lyn, Erik Martin, Lara Miller, Bridget Najour, Jeremy Pritchard, Miles Roberson, Jason Stewart, Alyssa Thomas, Max Wettstein, Steve Woods PHOTOGRAPHERS Lauren Fraser, John Schnack, Leigh Castelli ACCOUNT REPRESENTATIVES Tim Knowles (Senior Account Executive) Amelia Dolsey, Marissa Goodbody, Teresa Strom ACCOUNTING Jessica Murphy

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4 4L MAGAZINE | MARCH 2015

en yet unshav cultured, | Fully

Lauren O’B rien Will the REA L

FITNESS NUTRITION DRINK FOOD & TRAVEL

PLEASE STA ND

4LMAGAZINE.CO

Fully cultured,

yet unshaven

UP?

FITNESS TRAVEL NUTRITION FOOD & DRINK MUSIC

4L Magazine is published monthly except Dec/Jan is bi-monthly. The known office of publication is 1880 Diamond St., San Marcos, CA 92078. 4L is published by Known Publishing Group, Inc. All rights reserved. Articles and stories appearing in 4L may not necessarily represent the views and opinions of 4L Magazine. Reproduction in whole or in part without prior written consent is strictly prohibited.

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CONTENTS

FEATURES & DEPARTMENTS

GAMBLING 56 TIPS: Texas Hold ‘Em

PAGE 12

CALIFORNIA WINE COUNTRY

ON PAR

PAGE 20

60 GOLF WARS: May The Fore Be With You

SAN DIEGO’S TOP SHELF PAGE 28

PADRES SEASON PREVIEW

BUSINESS

FITNESS

FASHION

8 FAST BREAK: March Madness 10 MAX WETTSTEIN: Eggs are Back!

FOOD/DRINK 32 BEATS & EATS: Saiko Sushi and Sake Bar + Timothy Joseph (Part 2) 38 RESTAURANT REVIEW: Davanti Enoteca 40 CRAFTY: Searsucker 44 HAPPIEST HOUR: Lumberyard Tavern Whiskey Club 46 BEER ME: Ballast Point Brewing & Spirits 50 TENDER: Amy Eidschun

62 OPINION: The Crowded Cubicle

64 5 Manly Must-Haves

STUNNING SAN DIEGO 66 Sarah Shaw

RHYTHM 70 72

94/9’s HILARY: Show Date Picks HOT WIRE: Concerts and Show Dates

AROUND TOWN 76 MARCH EVENTS: Local happenings and things to do

52 DISH: Whiskey Maple BBQ Pulled Chicken Sandwich with Red Cabbage Mango Slaw

68 ALL HANDS ON TECH: Lust-worthy gadgets that we all don’t need 6 4L MAGAZINE | MARCH 2015

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FITNESS

FAST BREAK

MARCH MADNESS PICK A WINNER BY JASON STEWART

It’s time to break out your brackets. Let the office pools begin! The NCAA basketball tournament is here. Grab your best buds, head to a place with lots of big flat screen televisions and chicken wings. Bring a smile and some tissue. It’s going to be an emotional rollercoaster. I’m going to help you fill out your brackets by sharing with you some tips on how to spot a winning team. There are a few details that I believe make all the difference in identifying a champion.

TALENT I’m told that legendary men’s basketball Coach John Wooden was asked, “Who is the best coach?” to which he answered, “The coach with the best players.” You don’t have to be a basketball prophet to understand that you need players with unique talent, size and athleticism when you go to the big dance. You don’t have to have an all NBA potential roster, but it helps. Take a look at the coach as well. What coaching tree do they come from? Do they have a reputation for being a great leader of young people as well as being intelligent in their strategy? Sometimes how a team acts in adversity late in the regular season can be an indicator of leadership. Great college teams keep leads. They know how to stop an opponent’s momentum and their coach knows how to help them turn tough situations in their favor through strategy and emotion management. You must have talent that can do what others don’t understand or simply can’t do.

CHEMISTRY Perhaps the most underrated quality of a championship college team is chemistry. This quality is cultivated and grown by expert coaches. It starts in the preseason and continues everyday in practice. It happens during off-court activities and in decisions away from campus. How can you spot chemistry? When watching a team on television, notice if there’s a leader or two who pulls the team together in a huddle without the coach’s prompting. When a teammate falls down, do the others run to pick him up? Notice the players on the bench. Are they into the game, cheering and genuinely happy even though they are not on the court at the time? Let’s not forget chemistry between coach and players. Have you noticed the coach that started the season fussing and being demonstrative toward his players, but now is having calm discussions with his players on the side, actually getting their input? These are the signs of

“TRUST.” Chemistry cannot be complete without trust. This leads us to our final ingredient for now, True Grit. TRUE GRIT When you fill out your Final Four bracket, don’t just pick teams that you like because they have highly touted individuals. You’ve got to identify teams that have tough-minded players and coaches. Teams that know how to stay disciplined and patient, sticking with the game plan, fighting throughout the match with intensity when the odds don’t look good for them. You must pick a team that can win in different ways. Look for teams that can fastbreak as well as grind out the slower tempo of a half court focused game. There’s a level of physicality and toughness that will be required. Are you picking a team that has lost big leads throughout the season? How many points does your favorite team get from turnovers? The answer to this question will give you an indication of how frustrating

their defense can be. How many points does your favorite team get at the free-throw line? This answer may indicate how physically tough they are. Finally, in close games, you’ve got to have at least one or two players who you know can rise above the pack and make an unscripted game winning clutch play. In every championship run, someone steps up and makes an unpredictable play that changes the game and delivers the win. DON’T FORGET As you begin to fill out your brackets this year, think about these three qualities. It may just help you gain some status at the office as the basketball guru. Of course this article is for entertainment purpose only, but if you do win after taking some of my advice, I only ask for some credit and maybe lunch. Happy Marching and enjoy!

Jason Stewart can be reached through his website at www.ProUniversity.net or by email at Coach@ProUniversity.net 8 4L MAGAZINE | MARCH 2015

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NUTRITION with Max Wettstein

EGGS ARE BACK! Yes the yolk, too!

DISCLAIMER Not medical advice. Opinion only.

10 4L MAGAZINE | MARCH 2015

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NUTRITION March is National Nutrition Month, according the Academy of Nutrition and Dietetics, and we are celebrating with the incredible egg! You see, the egg is back in a big way, though for many of us, it never left our list of staple, affordable sources of a complete protein, called for in many recipes. You would think eggs would have withstood the test of time and tradition by now, but there was a rather large group of scientistpanels and government agencies that believed for a long time that the cholesterol contained in eggs is bad for us and pushed their guidelines upon our society. But recently these very same scientists and agencies reversed their stance on the egg, and more specifically on dietary cholesterol nutrient and the role it plays in blood LDL cholesterol levels.

cades of warnings about dietary cholesterol,” the Washington Post reported in February. “Long one of the arch-villains of the American diet, cholesterol need no longer be considered a menace to the public health, the group said. As the panel’s report puts it: ‘Cholesterol is not a nutrient of concern.”’

“In one short paragraph, the new report from the nation’s top nutrition panel reverses de-

But why, you may ask, is the egg so special anyway? It’s because Rocky Balboa used

Cholesterol is not a nutrient of concern–wow, that is a huge reversal! The article goes on to say, however, that foods high in saturated fats are still of concern and need to be eaten in moderation. It seems factors such as your own heredity and a diet high in saturated fat content are the real culprits causing high levels of (artery clogging) blood LDL-cholesterol.

(LDL stands for Low Density Lipid and is considered the “bad” marker of cholesterol in the blood, as opposed to HDL, which is considered good.) So in conclusion, you can have an egg or two for breakfast every day, but perhaps not bacon if high cholesterol or heart disease runs in your family.

to drink half a dozen raw eggs before his pre-morning cardio, of course! It worked for him, right? In all seriousness, the egg truly is a super food. I’ve had it on my super foods list for the past 15 years. An egg contains 6 grams of complete protein at only 15 cents per serving. Talk about value! The egg is, of course, a natural, whole food that is gluten-free. (Sorry, I just had to say the latter so you would know eggs are hip, too.) Eggs are also sugar-free. Eggs are about as nutrient-dense as a whole-food gets, so says IncredibleEgg.org: “One egg has lots of vitamins and minerals, high-quality protein and antioxidants, all for 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. At less than 15 cents apiece, eggs are an affordable and delicious breakfast option. The protein in eggs is the highest-quality protein found in any food. The high-quality protein in eggs provides the mental and physical energy families need for important days.”

Nutrient-rich, all-natural eggs are a welcome addition to any diet. The nutrient package of eggs aids in the following: WEIGHT MANAGEMENT: The high-quality protein in eggs helps you to feel fuller longer and stay energized, which contributes to maintaining a healthy weight. MUSCLE STRENGTH AND MUSCLE-LOSS PREVENTION: Research indicates that highquality protein may help active adults build muscle strength and help prevent muscle loss in middle-aged and aging adults.

HEALTHY PREGNANCY: Egg yolks are an excellent source of choline, an essential nutrient that contributes to fetal brain development and helps prevent birth defects. Two eggs provide about 250 milligrams of choline, or roughly half of the recommended daily intake for pregnant and breast-feeding women.

This all sounds like more than Egg Org propaganda to me. I happen to agree with everything. And many organic farms are able to fortify their chickens’ feed with essential fatty acids, allowing their eggs to be a good source of Omega-3 fat for us.

BRAIN FUNCTION: Choline also aids the brain function of adults by maintaining the structure of brain cell membranes and is a key component of the neurotransmitter that helps relay messages from the brain through nerves to the muscles.

leading cause of age-related blindness. Though eggs contain a small amount of these two nutrients, research shows the lutein from eggs may be more bioavailable than lutein from other food sources.

EYE HEALTH: Lutein and zeaxanthin, two antioxidants found in egg yolks, help prevent macular degeneration, a

Information taken from IncredibleEgg.org

So here’s to eating the whole egg daily and indulging in the yolk! You just may have to leave the bacon behind, but instead can opt for avocado slices!

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 11

THE 4L MAGAZINE GUIDE

Road Tripping through

California’s

WINE COUNTRY BY MICHELLE LYN

If you’re looking for an easy getaway that combines food, wine and scenic views, pack up the car and head north. As the fourth largest wine producer in the world, California has some of the most coveted wine regions … and they are just a short drive up our coast.

BIXBY CREEK BRIDGE

REDWOOD PATH AT VENTANA INN & SPA

South Coast Winery Resort & Spa is a onestop shop with villas, a restaurant, a winery and one of the largest tasting rooms. A bit less touristy, Danza del Sol is worth seeking out for their heavy pours and live music on their patio, and Robert Renzoni Vineyards is known for well-blended reds and a farmhouse aesthetic. Villa di Calabro Winery & Olive Oil Co. is a gem of a tasting room, selling hand-picked, handcrafted olive oils and fresh-flavored vinegars. A day of wine tasting in Temecula often ends with postcard perfect hot air balloons filling the skies while the sun sets over acres of vineyards.

PALMINA TASTING ROOM

Between San Diego and Los Angeles, Temecula Valley is a growing wine destination with 35 wineries. With an unusually diverse terroir, Temecula is known for successfully producing wine of Bordeaux, Mediterranean and cooler-climate varietals. 14 4L MAGAZINE | MARCH 2015

As you work your way up the California coast, Malibu is slowly emerging as the wine tasting destination of choice for Angelenos looking for an easy day trip. With steep mountainous terrain, there are surprisingly more than 50 independent vineyards producing wine. Cult favorite Malibu Sanity takes pride in their “very romantic Pinot noir,” while one of the few female winemakers, Carol Hoyt of Hoyt Family Vineyards, hangs her hat on her “drink it all day Chardonnay.” A visit to the beautiful, 250-acre Rosenthal Vineyard Estate is reminiscent of a visit to the south of France. Condense your Malibu wine tasting excursion at the Cornell Winery & Tasting Room, where local growers and wineries offer their emerging vintages. Next door, the cozy Old Place Restaurant is rich with Hollywood history and serves comfort food in cast-iron skillets.

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VENTANA INN & SPA

OXBOW PUBLIC MARKET

Farther north, California’s central coast boasts a Mediterranean climate that’s very hospitable for grape growing. Nestled between the sea and the mountains, Santa Barbara, affectionately known as the American Riviera, is a beautiful base to explore the wineries of the Santa Ynez Valley. Four Seasons Resort The Biltmore Santa Barbara is an architectural gem that is the perfect place to call home while touring the area. The sprawling Spanish estate dates back to the 1920s and sits on pristine beachfront property in Montecito. Just down the road, Jeannine’s restaurant and bakery will satisfy your dine-in or take-out needs, as will Pierre Lafond with their pre-packed picnic lunches for a day on the wine trails. Exploring the Santa Ynez Valley can easily be done in one full day or leisurely spread out over several days. The Santa Ynez, Los Olivos, Los Alamos and Foxen Canyon wine trails are popular and feature many wineries on each route. For oenophiles willing to leave the glamour of sprawling vineyards and opulent tasting rooms, the up and coming Lompoc Wine Ghetto is an industrial warehouse park that houses around 20 boutique wineries.

The funky, nondescript location allows winemakers to invest the majority of their money into the wine, resulting in some of the most acclaimed wines in the region. Not completely devoid of charm, Palmina’s tasting room is evocative of a warm, Italian inspired enoteca, complete with wines on tap and imported Italian specialty foods. Make sure to visit Brewer-Clifton Winery down the street (Wine

Spectator named their Pinot noir the best American wine in 2014), and then you can call it a day.

Nearby, Alisal Guest Ranch & Resort is the perfect luxury dude ranch to spend a night or two to recharge while sipping your way through town. Eight miles east of the Pacific Ocean in San Luis Obispo County, Arroyo Grande is home to Talley Vineyards. Makers of some of the most delicious Pinot noirs I’ve ever tasted, they offer a farm-to-vineyard experience where you can enjoy a hands-on tour of Talley Farms followed by a gourmet fresh harvest lunch at Talley Vineyards.

the mustangs represent a free and noble spirit that embodies the winery’s commitment to spirited winemaking. Stop by for their Grape to Glass Experience, where you can learn what happens in the vineyards and in the cellar, and end with a special wine tasting. A slight detour from the shoreline, Paso Robles is the perfect midway point to spend a night at Hotel Cheval, the town’s finest boutique luxury hotel. The equestrian-themed, 16-room hotel is cozy and emanates Old World charm. Located in the heart of downtown Paso Robles, it is within walking distance of several restaurants and quaint shops like We Olive, where they specialize in hand-crafted tapenades, mustards, pestos, balsamic vinegars and olive oils, of course. Before leaving Paso Robles, make sure you stop by Bianchi Winery. Their tasting room offers a sensorial wine tasting experience, blending modern elements with earthen materials.

If that doesn’t quench your thirst for Pinots, continue north to Wild Horse Winery & Vineyards in Templeton. Named after the wild mustangs that roamed the hills east of the vineyard estate,

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 15

WESTIN POOL

Continuing on your way to wine country, pass through Sonoma for a bite to eat. Francis Ford Coppola Winery in Sonoma is a self-proclaimed “Wine Wonderland,” designed for people of all ages to enjoy food, wine, music, dancing, games, swimming and performances of all types. Perhaps the most celebrated wine region in the country, Napa Valley holds strong as California’s capital of wine. Encompassing the popular towns of Napa, Yountville, Rutherford, St. Helena, and Calistoga, wine aficionados have a wide range of choices when it comes to drinking, dining and lodging in the valley. After a fairly recent renaissance, downtown Napa is an excellent location for a home base. Sleek hotels like Andaz and urban restaurants like Oenotri feature menus driven by fresh, local and seasonal ingredients.

DISTILLERY AT OXBOW

Framed by a sweeping vineyard with coastal mountain views, the tasting room patio is the perfect place to sip their Signature Refosco or Barbera while overlooking a serene lake.

the California coast, there are several opportunities to pull over and take in the views, including the iconic Bixby Creek Bridge that introduced automobile travel to Big Sur by connecting the remote coastal towns to each other.

Heading back to the coast, continue your drive up the Cabrillo Highway, as fields give way to a rugged coastline where the Santa Lucia Mountains rise abruptly from the Pacific Ocean. The most stunning part of the drive up

The secluded Ventana Inn & Spa is situated on 243 acres, 1,200 feet above the ocean, and this Big Sur gem is renowned for its tranquil setting and rustic sophistication. Expect a fireside wine and cheese welcome reception before retreating

16 4L MAGAZINE | MARCH 2015

to your room with a private balcony and a distant ocean view. A fireplace and giant soaking tub allow you to soak your road trip weary limbs. Before leaving, hike the trail around the property and weave in and out of the buildings constructed from weathered cedar, latticed against the sun, and explore the mountain meadow encircled by redwood, oak and bay laurel trees. The views are stunning and rumor has it that during migration season, you can even spot whales from vantage points on the property.

The Westin Verasa Napa is modern, family-friendly and perfectly located five minutes away from the Oxbow Public Market. A haven for artisanal items such as spices, spirits, chocolates and olive oils, Oxbow also features twenty-something restaurants, wine and specialty gourmet shops. Stock up on goodies from the Oxbow Cheese and Wine Merchant, The Fatted Calf (an artisanal charcuterie and butcher shop) and the Model Bakery (whose English muffins are buttery, airy wonders), and wander down to the riverfront for a picnic. When you’re ready to taste some wine, take a chance on Orin Swift, a winery whose lineup of interesting blends with eccentric labels just opened a tasting room in St. Helena. Duckhorn’s well-balanced portfolio of five labels take center stage at their winery, where you can opt in to a VIP private tasting experience in Marlee’s Garden. 4Lmagazine.com

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 17

WESTIN LOBBY

If you are thinking about a fall visit, Grgich Hills holds their annual “Blessing of the Grapes” on the first day of harvest. Mike Grgich first stomped grapes when he was a 3-year-old in Croatia, and he says his feet itch to stomp grapes every harvest. That’s why Grgich Hills Estate is the only Napa winery to offer customers a “feet-on,” traditional approach to making wine by offering grape stomping at the winery daily during harvest.

put California wine on the map when it stunned the wine world by winning the title of top-ranking white wine with their 1973 Chardonnay.

CALISTOGA RANCH

Known for their sustainable and biodynamic farming, mainstay Joseph Phelps Vineyards offers an informal tasting on their terrace. The six wine flight includes their flagship Insignia, an iconic blend of Cabernet Sauvignon, Petit Verdot and Merlot that has been produced since 1974.

Surrounded by landscaped gardens and lush vineyards, the courtyard with sweeping views of the Calistoga foothills is the perfect place to wind down and reflect on your travels.

Venturing farther north, Calistoga is the charming, small town “up-valley” that began its history in the 1860s and has retained the feel of the “old” Napa Valley while offering visitors the pleasures of the “new.”

indoor and outdoor space that offer the utmost privacy while you relax in the open air.

Tucked into a private canyon in the Upper Napa Valley on a 157-acre site marked by ancient oaks, majestic hills, a rock-hewn stream and private lake lies Calistoga Ranch. The luxury lodges boast stunning

When in Calistoga, you would be remiss to forgo a visit to Chateau Montelena. Established in 1882, Chateau Montelena’s stunning castle is one of Calistoga’s prized wineries. If you’ve seen the movie Bottle Shock, you might be familiar with the tale of the infamous 1976 Paris Tasting. Chateau Montelena

18 4L MAGAZINE | MARCH 2015

To round out your whirlwind of California wine tasting, spend an afternoon at the gracious Twomey Cellars Estate. Founded by the Duncan family, also at the helm of Silver Oak, they focus on food-friendly wines that are deliciously drinkable upon release. After decades of only making Cabernet Sauvignon at Silver Oak, they took their experience and resources and poured them into making hand-crafted Merlot, Pinot Noir and Sauvignon Blanc.

FOUR SEASONS BILTMORE

With terroir steeped in history, picturesque highways and world-class wines, raise a glass to California’s diversity and be thankful we can call it our home. Whether taking a tour throughout California or posting up in one wine region, you’re sure to encounter thoughtfully crafted wines infused by the passion of some very talented artisans.

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All around the clock... the food rocks and the fun never stops

828 6th Ave, San Diego, CA 92101 (619) 702-8410 â&#x20AC;˘ Brians24.com MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 19

SAN DIEGO’S TOP SHELF BY MILES ROBERSON

Just a few short years ago, artisanal cocktails, garnished with everything from star anise to candied ginger, were slowly starting to penetrate San Diego’s drinking culture. Instead of uninspired vodka sodas, bar-goers began to crave complex drinks — the ones found at Noble Experiment, tucked in the back of the Craft Beer Gastropub Neighborhood restaurant in the East Village; the ones sipped out of tiki mugs at Ironside in Little Italy; and the ones savored in the setting of a dad inspired den set in the 1970s a la Sycamore Den in Normal Heights. A couple years later, these joints remain cocktail standards but they also ushered in a reverence for drink making across the city. Now, whether you’re in an upscale restaurant or

20 4L MAGAZINE | MARCH 2015

a laid-back watering hole, you will likely be handed a menu riddled with descriptions of everything from chipotle syrup to hand-chiseled ice. There’s never been a better time for imbibing in San Diego.

and unique creations while its successors have brought offerings to satisfy every thirst, from elevated tiki drinks at Kettner Exchange to revolutionary riffs on The Manhattan at Seven Grand.

Since the launch of 4L Magazine in May of 2013 I’ve been to some of the best bars and interviewed some of the best bartenders in San Diego if not the country. On the cutting edge of cocktail innovation, the San Diego cocktail scene has caught fire. America’s Finest City continues to deliver new and novel drinks that play to the bounty of local and fresh ingredients. Trailblazers like Polite Provisions continue to hold their own with an offering of precisely made classics

Over the course of the last 21 months, I’ve written about cocktail bars in this beautiful city of ours, so it only made sense that I’d take that knowledge and pick out MY favorite imbibing experiences. My goal isn’t to call out the new, hot or most happening ones, just strictly the best places to get delicious cocktails—both innovative and classic without pretension, bad attitudes or crappy napkins that stick to the bottom of your glass.

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here we go! As always, there will be disagreements, but in my humble opinion these are the best places to imbibe in San Diego:

SALTBOX DECEMBER 2013

THE QUEEN OF THE COCKTAIL I recently had the pleasure of being on the receiving end of some of the best, most unique and creative cocktails made by the one and only rock star behind the bar Jen Queen of Saltbox in Downtown San Diego. “Saltbox” was named after the pre-framed lumber “salt box” houses that once occupied the Fifth Avenue space where the restaurant is now. Now, I’ve been sipping cocktails and writing about them for some time but never have I had such a good time learning about the craft than I had this night. I was amazed at the knowledge, passion and dedication Jen has for what she does. Here’s what she made me: Located at 1047 Fifth Avenue (at Broadway) | Downtown | (619) 515-3003 | SaltboxRestaurant.com MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 21

SALT SALTBOX BOX

#1 SALTBOX SALT BOX || DECEMBER DECEMBER2013 2013

EYES WIDE

1.5 oz. Corralejo Anejo .75 oz. espresso 1/2 oz. Punt e Mes .5 oz. orange curacao .25 oz. Turbo This is a refreshing dairy free play on an espresso martini. At first glance I noticed vanilla beans suspended in the ice cubes. This is a very cool method called “suspension.” Delicious and well balanced. I’ve had Mexican coffees before but this takes it to a whole new level! FYI: Punt e Mes is an Italian vermouth. It is

dark brown in color and has a bitter flavor. Punt e Mes literally means “point and a half” in Piedmontese. It has been said that it owes its name to a sudden raise of the stock market (naturally, of a point and a half) which greatly benefitted the Carpano distilleries, which then created the vermouth brand to commemorate the occasion. Alternatively it may refer to the flavor being characterized as one “point” of sweetness and half a point of bitterness.

EASY PILGRIM

CINNERS AND SAGE

2 oz. Templeton Rye Whiskey

1.5 oz Gordon’s Gin

1 oz. pumpkin reduction

2 sage leaves

2 dashes of Angostura Bitters

1 oz. fresh pineapple juice

A perfect seasonal cocktail. The woody, oaky notes from the rye whiskey blend well with the sweet flavor of pumpkin with just a hint of bitters. FYI: Templeton Rye refers to rye whiskey

originally made in Templeton, Iowa, during the Prohibition era as a way for farmers in the Carroll County area to supplement their income. Amber in color, it was considered to be of particularly high quality and was popular in Chicago, Omaha and Kansas City speakeasies. It was said to be the mobster Al Capone’s favorite drink. More recently “Templeton Rye” has been introduced as a brand of whiskey that its producer claims is based on a Prohibition-era recipe.

.75 oz. housemade cinnamon syrup .5 oz. lime juice My favorite drink of the night. This tiki style concoction was light, sweet and refreshing. Gordon’s Gin has distinct notes of coriander, citrus and juniper which pairs well with the sweet frothiness of the pineapple juice, cinnamon and earthiness of the sage. Jen is a big fan of the tiki drink and it came through in this one. Delicious! Saltbox is a great downtown spot for those seeking a sociable hot spot with inspired cocktails. If you’re a local cocktail aficionado, do yourself a favor and treat yourself to a Jen Queen crafted drink.

MIXOLOGY MINUTE FISH & OYSTER Digestif: A digestif is a drink that is often served after a meal to aid in digestion. It is used to refer to not only a cocktail, but to a style of liqueur such as amaros. These are often bitter herbal liqueurs and include the likes of Averna, Strega, Zwack and the always popular with bar staff, Fernet Branca. Digestif cocktails would include any of these spirits as well as many brandy drinks.

22 4L MAGAZINE | MARCH 2015

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FAIRWEATHER NOVEMBER 2014

DRINKS FROM SUNNY PLACES Love, exciting and new. Come aboard, we’re expecting you. And love, life’s sweetest reward. Let it flow, it floats back to you. Do those lyrics sound familiar to you? If you guessed Love Boat Theme, you nailed it! Where am I going with this? Well, paying a visit to the new open air bar Fairweather will make you want to bust out a version of such a song. If not the theme song to the 1970s-’80s ABC program set on a cruise ship, maybe “Escape (The Piña Colada Song)” or perhaps a Jimmy Buffett ditty. My point is paying a visit to this gorgeous rooftop patio bar overlooking Petco Park takes you away to a feeling of being on vacation. The feeling of being on a cruise in the middle of the sea or a poolside resort sipping on drinks with umbrellas. The only difference between Fairweather and the places I described is the tropical vacation drinks here are far superior to any vacation drink you’ll find ANYWHERE!

The guru of the cocktail, Anthony Schmidt, is the brainchild behind Consortium Holding’s latest venture. He and GM Ryan Walsh fully embrace the mentality of the vacation bar but in the style only they can provide. Initially, Fairweather was going to be created as a tiki bar, but as Ryan explained a tiki bar is about escapism and should not be open air like you’d find down in the Florida Keys. The best tiki paradises have a completely escapist environment. Windows are bad because they’re a reminder of the outside world. Fairweather being an open-air concept wouldn’t do right by real tiki. Instead, they’re paying homage to “drinks from sunny places,” focusing on tequila, mezcal and rum. The cocktails range from classics like the piña colada to the margarita to tiki drinks. You can choose between the classics done right or original creations like the Heminguey, Monkeys Junk or The Oaxacan Dead. Ryan is a huge rum nerd. Most bars will pour a straight rum or several types of rum into one shaker and shake away. Fairweather carefully blends and bottles different rums to come up with the perfect complement to the other fresh ingredients.

MIXOLOGY MINUTE FISH & OYSTER The Daiquiri: Created circa 1902. Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice, and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass.

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 23

FAIRWEATHER

#2 FAIRWEATHER | NOVEMBER 2014

Blending rum is different than blending bourbon or scotch. Ryan blends young rums, including some white ones with medium and old rums. If you use only medium and old, the taste is too woody, which does not make for a good tasting rum like it does with bourbon and rye. Ryan blends up to five rums in certain drinks to come up with a specific balance. It’s all about balance and mouth feel when blending rums. Fairweather does it right and below is my proof: 01

THE OAXACAN DEAD

Something that sounds like The Walking Dead needed to be a spin on the classic Zombie. This one’s made with 1.5 oz. of a rum blend, mezcal (of course) and Arrack, which is new to me but Ryan tells me it’s similar to absinthe. Legend has it that the legend Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting. Drink a couple of these and you’ll be asking for a side of BRAAAAIIIINNNSSS!

THE STROH COLADA

Do you like piña coladas? And gettin’ caught in the rain? Well then this one’s for you! They make their coconut milk in house along with fresh pineapple juice. You can always tell if pineapple juice is fresh because it gets nice and frothy. You’re welcome for the tip! They add their own rum blend to the frothy goodness and top it off with a floater of Stroh Rum, which is a spiced rum from Austria. “Yes, I like piña coladas, and gettin’ caught in the rain. I’m not much into health food, I am into Champagne (not really). I’ve got to meet you by tomorrow noon, and cut through all this red tape. At a bar called FAIRWEATHER, where we’ll plan our escape.” I hope you’re getting me!

THE HEMINGUEY

A Ryan Fitzgerald creation: It’s the classic Hemingway daiquiri but with mezcal, simple as that. Drink it!

TONY’S GROGONI

By the way, I almost forgot to mention: All drinks on the menu are available frozen and blended! Gentlemen, no longer must you be embarrassed to imbibe brightly colored concoctions with an umbrella and a swizzle stick protruding from a tall shapely drinking vessel. Your bartender doesn’t have to wear suspenders and sport a handlebar mustache. Don’t get me wrong, I’m a fan of stiff brown drinks but there’s a time and a place. The time is now, the place is Fairweather, and it’s OK to order a cocktail garnished with tropical fruit! Embrace these carefully crafted vacation drinks and if your buddies give you a hard time throw your cherry at them! Remember, Ernest Hemingway was a man’s man and he drank daiquiris! Now pull up a stool and order your buddy a Oaxacan Reach Around!

The Grog is one of my favorite tiki drinks. This is world famous Tony Schmidt’s version. Like a grog but better. Take the Negroni and replace the sweet vermouth with pineapple juice and BAM! You have Tony’s Grogoni.

MONKEY’S JUNK

A frozen blend of coconut, banana and cacao-infused rum, it’s definitely a favorite of many. Chocolate-infused rum for crying out loud!

THE CLASSIC MAI TAI

If I’m at a good rum bar, I’ll always try the Mai Tai. It’s a true test of a great cocktail bar. No cans of Dole here. They make their own pineapple juice, the orgeat and curacao is housemade and they blend four rums to make one of the best Mai Tais I’ve ever had!

24 4L MAGAZINE | MARCH 2015

Fairweather is a cocktail oasis within a bar poised atop the newly opened deli Rare Form, which could be a whole other cocktail article. Located on J Street in San Diego’s East Village, Fairweather is open seven days a week. Check the website www.godblessrareform.com for happy hour deals that include $5 daiquiris, piña coladas and margaritas.

4Lmagazine.com

THE LION’S SHARE NOVEMBER 2013

THE NAME OF THE GAME With a game meat heavy menu, hunting lodge denlike décor and quirky and strange paintings depicting humans with animal heads, The Lion’s Share is an utterly satisfying environment for a hand-crafted cocktail, almost like a cocktail lair. I knew going in to expect cocktails made with only the freshest ingredients, meticulously crafted for my enjoyment. The term “you get out of the pot what you put into the pot” certainly applies here.

Offering anything from antelope sliders to kangaroo tartare, the food menu couldn’t help but intrigue me. But I had to focus; I was there for the drink. I turned over the menu and located the cocktail section. I found a clean and simple offering which featured a mix of new and adventurous cocktails presented with colorful names and descriptions.

THE LION’S SHARE

#3 THE LION’S SHARE | NOVEMBER 2013

MONKS GONE WILD

HUNTER THOMPSON

PEPPERDINE

2 oz. infused strawberry Pimm’s

1 oz. housemade pineapple infused rum

1.5 oz. blanco tequila

(infused 2-3 days)

1 oz. Vida Mezcal

1.5 oz. Vida Mezcal

.75 oz. green Chartreuse

½ oz. agave

.75 oz. fresh lemon juice

½ oz. housemade raspberry syrup

Egg whites

1 oz. fresh lime juice

4 dashes of housemade peppercorn tincture

(a naturally green liqueur made from 130 herbs and plants and manufactured by Carthusian monks) .75 oz. fresh lemon juice Topped with a sudsy Bundaberg brand ginger beer Garnished with candied ginger The Monks Gone Wild is a beautiful marriage of spirits with secret recipes. The Pimm’s was introduced by James Pimm in 1823. Only two Carthusian monks know the other recipe. This is a great cocktail to pair with a wild game sausage board.

2 dashes of bitters Garnished with dried pineapple The author of The Rum Diary (the title says it all), Hunter S. Thompson was known for

excessive consumption. Of everything. He also wrote the cult classic Fear and Loathing in Las Vegas, where he drinks Singapore slings and mezcal (long before it was cool). This drink pays homage to the man by including his favorite spirits perfectly balanced and presented in a glass.

(an elixir of clear grain alcohol mixed with herbs and spices, tinctures were used as medicinal remedies) A beautifully balanced cocktail showcasing the smokiness of the mezcal with the frothy texture of the egg whites. Perfect to wash down some tacos de lengua.

HONORABLE MENTIONS Best day drinking: Duck Dive

In addition to the above fine cocktails, please consider the home grown cocktail, which is a monthly featured original cocktail recipe by a local bartender highlighting charity. A portion of all sales goes to that particular bartender’s charity of choice.

MIXOLOGY MINUTE: Mist: A mixology

term for a liquor served over crushed or flaked ice.

Best drinks with a view: CUSP Best margaritas: Barrio Star Best Brunch cocktails: Tractor Room Best North County place to drink: The Bellows

If The Lion’s Share goal is to make a great drink with fresh ingredients, in a manner that’s welcoming, not intimidating … mission accomplished. This owner-operated bar/restaurant has brought sophisticated, craft cocktails and small adventurous bites to the neighborhood. It’s located on the south end of Kettner near Harbor Drive in the Marina District.

Best beer cocktails: Craft and Cocktails

Happy hour is Monday through Friday from 4-6 p.m., with $2 off wine and draft beers and $3 off signature cocktails. … Remember, good drinks are worth waiting for.

Best place to drink and play video games: Coin-Op

26 4L MAGAZINE | MARCH 2015

Best roof-top drinking: Kettner Exchange Best place to drink with the beautiful people: Ironside

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MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 27

TAKE A

BOW A. J. Preller … Take a Bow BY BRADY PHELPS

HOPE?

Let me tell you something, my friend: Hope is a dangerous thing. Hope can drive a man insane. It’s got no use in Padres baseball. You’d better get used to that idea. That’s what the past has felt like … every single offseason for the better part of a decade in San Diego.

28 4L MAGAZINE | MARCH 2015

[ Hopeless ] But, what’s this? What is this I’m feeling? Not that same hope each team has every offseason just because they’re all tied for first place. No, this is different. Is this what it feels like to be relevant in Major League Baseball?

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I’m overwhelmed. I don’t even know where to start. I don’t know what to do with these emotions. I don’t know how to begin writing an article on the Padres offseason, and what to expect in the 2015 season. The Padres didn’t just have an offseason ... they had a mega-offseason. A megaoffseason? I don’t even know what that means, but that’s what they just had. The Padres have been a baseball afterthought. The NL West has been ruled by the Dodgers (who are now spending more money than the Yankees) and the Giants, who haven’t done much of anything except win the World Series every other year. Now? Well, the good guys don’t have anything to show for it yet, but all the sudden ... San Diego is all the rage around baseball. The Padres went from a completely irrelevant team to the most talked about team in all of baseball. How? How is that possible? The man’s name is A. J. Preller. Who is this A. J. Preller you speak of? What is this wizardry he’s brought to San Diego? Who is this man who came to San Diego from

Arlington ... and was handed a 1977 Vega only to somehow transform it into a brand-new Ferrari? He’s a fictional character. He’s not real. He’s Superman. He’s some sort of bizarre combination of Geppetto, the master puppeteer, and Don Corleone, making every team in baseball an offer they can’t refuse. Better yet, he’s Keyser Söze. The greatest trick A. J. Preller ever pulled was convincing the baseball world the Padres didn’t exist. Back on Dec. 3, I saw a tweet that read “#padres signed SS Clint Barmes? The guy is 35 years old and he sucks ... way to go AJ Preller!” Baseball Twitter was pissed. Was this going to be the 2015 version of “the final piece” that was Seth Smith a year earlier? As a fan base, the skepticism is understandable. I mean, how many “big off-season acquisitions” like Jorge Cantu, Jason Marquis, Edinson Volquez, Brad Hawpe and Jason Bartlett walk through door, only to fade into nothingness? Eventually, serious doubt sets in. After the Barmes signing this offseason, there was no press conference, no celebration, just a lot of frustration from fans. Not because Barmes is terrible, he’s not ... but because fans feared that was it. That was the offseason. That what fans

had become accustomed to. But something felt different with A. J. Preller. At least I felt it. I shot out a tweet, at the risk of the Twitter trolls coming out in abundance: “Watch Padres fans freak out & overreact over Barmes, only to look silly later when Preller brings in a big stick. *crossing fingers*” If you missed it, that was a not-so-humble-brag. However, I’ll be the first to admit I was actually wrong because I said Preller would bring in “a”– singular–big stick … not a handful. It wasn’t long before the flood gates opened. In comes Matt Kemp, Justin Upton, Derek Norris and Wil Myers. Not to mention other notables like Tim Federowicz and Will Middlebrooks. Are you kidding me? Matt Kemp and Justin Upton are on the San Diego Padres? We’re either living in some sort of parallel universe or it’s 2025 and those dudes are gray beards. Nope. It was real. Those are just the hitters. On the hill, Preller took one-year gambles on Brandon Morrow and Josh Johnson—two names you recognize because when they were younger and healthier, they were ace-worthy. I know that sounds familiar, but these guys can’t be compared to the Padres swooping up Mike

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 29

Piazza at age 38 or Greg Maddux at age 41. Morrow is 30 years old, and Johnson is 31. On paper, there are plenty of years left in those arms. All those new names you just read? You’d think our pitching staff would have imploded to acquire all of those bats, right? Wrong. Preller didn’t have to give up one of the core-three in his starting rotation: Andrew Cashner, Tyson Ross and Ian Kennedy. Then, just when you thought the insanity had subsided ... Preller strikes again with James Shields joining the starting rotation. James Shields! A 2011 All-Star who took the Rays to the Series in 2008 and then just did the same with the Royals in 2014. He has the only World Series win in Rays history. WHO IS THE STAFF ACE GOING TO BE AMONG THESE STUDS? Doesn’t it feel good to have to struggle with questions like that? Fans are asking questions about how we’re going to fit so many arms into the rotation, or how we’re going to deal with a subpar defensive outfield. Last year, fans would wonder every single day what name we’ve never heard of would turn up when Buddy Black rolled his dugout dice while making the lineup card. So, if Preller didn’t give up our staff aces, he must have emptied the farm system, right? Wrong. Although he obviously parted with some minor league talent, he magically kept the Padres’ top three prospects. He gave up Yasmani Grandal, who was amazing when he joined the club in 2012, only to test positive for high testosterone and serve a 50game suspension in 2013. Good riddance. Preller also gave up Seth Smith, who was a fine player for San Diego, but I think most fans agree he over-performed in 2014 and that Preller wasn’t about to buy high. Same with Rene Rivera behind the plate. A valuable teammate in 2014, but someone the Padres don’t plan on missing with Norris and Federowicz behind the dish. Every year I scroll through the Padres roster, the outfield specifically, where you hope the power will come from, and think ... “You know, I like having guys such as Cam Maybin and Will Venable, but I sure wish they weren’t starting because they’d be nice coming off the bench.” Well, thanks to Preller, Kemp, Myers and Upton ... now they are! It’s beautiful. It’s a shame Chris Denorfia isn’t going to be around for all the 2015 fun. I’ll miss Norf. (Not to be confused with Norv ...

I won’t miss him.)

In a matter of months, A. J. Preller has completely shifted the mindset of the San Diego baseball fan. The word untouchable doesn’t exist in my baseball vocabulary anymore. Not with Preller at the helm. No player is off limits. Assume nothing, San Diego. Preller may very well still be working. So where does it lead us for the 2015 Padres season? The answer is obvious. The postseason. I want it. I want it so badly, I can taste it. Sounds like a silly statement to make before the season has even started. A silly statement since the Padres haven’t made the playoffs since 2006 (they were swept). I know, I know ... Matt Holliday never touched home plate in ‘07. I know, I know ... the team won 90 games in 2010 despite a historic collapse. Still, they haven’t actually been in the playoffs in almost a decade. Despite Preller’s moves, Vegas is projecting the Dodgers and the Giants to post better records than the Padres. I don’t care. Take your Vegas projections and put them on a plaque in the Bud Selig Plaza. They’re irrelevant. None of that crap matters.

30 4L MAGAZINE | MARCH 2015

Here’s the kicker, and please read carefully. If the Padres don’t make the playoffs ... so what. Sure, I want them to make the playoffs. Shoot, I want them to win the World Series. But that’s not the point. Remember this. Remember this feeling. This lingering feeling deep inside of every Padres fan in the offseason that screams, “We matter!” It means the San Diego front office tried. FINALLY, THEY TRIED. After years of saying goodbye to franchise players like Peavy, Gonzalez, Latos and Rizzo. After years of being lied to by the likes of Moores and Moorad, the front office has removed their heads from their collective asses and they came out guns blazing. I love it! If the team doesn’t work out ... if starters get hurt, or the newly acquired Padres play terribly ... well, that sucks. But it doesn’t mean this offseason was a failure, because guess what: The San Diego Padres are relevant again. Padres fans can walk around town with their heads held high. Hell, they can walk around any town with their heads held high. Because we’ve got A. J. Preller and your team doesn’t. That feeling? That feeling is hope, my friends. Finally, Padres fans have hope again. Remember, Red. Hope is a good thing, maybe the best of things, and no good thing ever dies. Take a bow, A. J. Preller … take a bow.

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Use coupon code 4ELMAG for 20% Off your purchase. MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 31

FOOD/DRINK

BEATS & EATS

BEATS&EATS What’s RAD about

BEATS & EATS? The food and the music!

BY MIKEY BEATS

SAIKO SUSHI

AND SAKE BAR + TIMOTHY JOSEPH [ PART 2 ] 32 4L MAGAZINE | MARCH 2015

In this Beats & Eats, I bring my good buddy Timothy Joseph, who is the new host of an all local music show that airs every Sunday from 9 p.m. to midnight on 94.9FM called The Local 949, up to North Park’s Saiko Sushi and Sake Bar to discuss music, food and sake. 4Lmagazine.com

SAIKO SUSHI AND SAKE BAR 2884 University Ave., San Diego » Neighborhood: North Park » (619) 435-0868 » SaikoSushiSD.com

Mikey: First things first, you are now the host of The Local 949 and you backdoored a radio DJ career. That’s exciting. How did that come about? TJ: It was an interesting juxtaposition to say the least. My studio, Phaser Control Recording Studio, used to sponsor The Local 949 with Tim Pyles. I was happy with that because my name would get mentioned during the show and in trade, the local show would record live sets at my studio. Then, Tim Pyles abruptly left and moved over to 91X to run the local show there, so they called me in to do a guest hosting spot. I lined up a bunch of really interesting guests, I preselected a big playlist of my favorite local bands, and I had my friend Sheep with Big Front Door come in with his delicious food. We did this big show where we talked about the state of music in San Diego and what it’s like to be in a local band.

The show went over really well and people enjoyed it, so I got a call and they were like, “Hey, man, whatever you did was really cool, can you do it again?” I said, “Look, I’m really busy. I’m a musician, running a business, a single father and I’m in a band about to put out a record. I don’t have the time to take on another job.” So I said yes. I’ve given a million interviews to newspapers, television and radio shows for my music career and I always felt like they never asked the questions I really wanted them to ask. A lot of the times it was usually to promote an album

release or a show, but I never felt like they got down to what motivated me to be an artist full time. Unless you come from that music background, you can’t ask those types of questions because you don’t have the knowledge based on those experiences. Mikey: So what you’re saying is if the interviewee had not lived that sort of lifestyle, they weren’t asking the right questions? TJ: Well, I come from a songwriting/recording/ touring/living-as-a-musician background. So when I have artists in, and even people in the business, I ask questions that aren’t normally asked to people of that stature, because I’ve seen it from the inside. I’ve been to towns where I’ve been treated like shit by the promoter or the booker. Or, I’ve done radio interviews where I’ve been asked the weirdest questions. That was getting really bland and lame.

young musicians and young bands to go see other bands, meet them, make friends and play more shows. It all starts from an inner core and they advocate for each other. Their friends, family and fans begin to corral around these bands. That’s how a scene builds, grows, prospers and how towns bring attention to themselves. Mikey: One hundred percent. OK, we have to do some eats. They just rolled out with fried chicken skins accompanied by a couple limes and Sriracha. Very simple. It’s adding to my man boobs, but I don’t care, I like it. TJ: You’ve always been a hefty man. It works for you. Mikey: It does. TJ: You’ve got a super hot wife. Mikey: Right? Sexiness does not have a weight limit. Anyways, tell me more, please.

Mikey: Right. TJ: People who come on the show are people who I genuinely think make a difference in the local San Diego scene, people who have a hand in the evolution of music in this town. It’s a very tumultuous scene. There’s a lot of segregation, a lot of old boys clubs and I’m trying to break down those barriers because good music is good music is good music. I think that the way to build the scene back up like it was in the early ‘90s, when I was a kid, is to encourage

TJ: I’m trying on the show to really give a lot of practical advice. I have a lot of bookers and talent agents on like Tim Mays from the Casbah, I’ve had Cory Stier who books the Soda Bar and Joe Rinaldi who has booked everywhere from San Diego to LA.

It’s those people that even if they aren’t artists, they are working to improve the scene and be involved. I ask them questions that might benefit

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 33

FOOD/DRINK

BEATS & EATS Mikey: People know that you’ve been there and lived this musician life and that plays a lot into them getting comfortable and letting their guard down. This is real San Diego music scene knowledge and here comes some real tasty food.

(A grilled mushroom salad and a side of seasoned edamame is dropped on the table and we both dive for it. Evan the owner walks up to explain what we are eating.) Evan: This is grilled Japanese mushrooms. They are maitakes, king trumpet oysters mushrooms, a little fresh ginger, cilantro and a vegan soy sauce. TJ: Amazing. I could probably eat a gigantic bowl of that. Mikey: The cilantro in Asian dishes, how did that get into their recipes? Evan: Cilantro is indigenous to Asia as well. You’ll see it in a lot of Thai and Vietnamese

[dishes]. bands that don’t know the answer to questions, like: How do I book a show at this place? Once I get a show, how do I get people out? When’s an OK time to play before or after each show? These questions need to be answered because people don’t know. They may not know how the music business works. The music business is rapidly evolving every day and if you aren’t involved with it every day, you don’t know what’s the right thing to do or the right thing to say. My goal, more or less, is to bring everyone kind of closer to the actual artist, closer to the understanding of the business, how it works and how to understand what it’s like to live as an artist.

friends, I’ve been in this town a long time. They open up and kind of become at ease and start voicing their opinions about certain things. That’s when the real information comes out. The whole idea is to perpetuate togetherness in the music scene. To perpetuate the idea that we have all these great creators in this town and we are going to somehow bring them together in this swirling mass of a scene and everybody is going to be coherent together.

Mikey: What you just said, that was not rehearsed. That was real.

TJ: I figured it’s the same way I write songs and do music. As you get older, you realize that the more honest you are about what you feel, the less restricted you are about being politically correct or towing the line in certain areas to not offend people. The more readily available you are to express your true feelings, the more effective your art, or whatever you say, is going to be. A lot of people bullshit their way through everything. I think that if you’re real about things and upfront, it has a lot more connectivity and a lot more effectiveness. I try to get the artist or music industry people, or whoever comes in, to feel that way, because the things they say are always kind of out of the box. When I had Tim Mays from the Casbah in, he told stories that he probably would have never told in an interview. Brian Karscig, now with Nervous Wreckords, he told some stories about touring with The Killers that were incredible. Stuff you wouldn’t normally hear.

TJ: Well, that’s how I run the show, too. I don’t script the interviews. Whoever I have on, if I don’t know a whole lot about them, I make sure I do before they get on. I don’t pre-design any questions. I get them on, we eat, drink, talk about music and I ask them what they’re doing. You know, they’re releasing a record, they’re going on tour, they had that crazy experience, let’s talk about that. Mikey: It seems you like to get your guests comfortable and then get the real deal out. TJ: My whole idea was kind of like a fireside chat type deal. Stuff you don’t normally hear these artists or music industry people say, they say. You make them comfortable and you talk like you’re talking to one of your friends. Most of them are my

34 4L MAGAZINE | MARCH 2015

Mikey: San Diego could be a music utopia, the key elements are here, we just all need to communicate with each other and be real.

Mikey: It grows in Asia as it does in Mexico. That’s news to me. TJ: This seasoned edamame is amazing. Evan: Yeah, again, really simple. Fresh garlic, fresh ginger and a little bit of sesame oil. We char it. TJ: Evan, I’ve been eating your food for a long time and it only gets better. Evan: Do you guys want to move on to some sake or some beer? Mikey: Yes-dot-com! While we wait, what’s the good word on your band Palace Ballroom, TJ? TJ: So dude, the new Palace Ballroom record is coming out in April. I worked almost two years on this record. Recorded it in my studio, produced it myself, mixed by Sean O’Donnell in New Jersey and mastered by a guy in New York who mastered all of David Bowie and Bob Dylan’s music. We’re doing a different release for it. There are eight songs on the record. It’s a 30-minute record. Ahead of time, we’re making a video for every song. So, eight videos and we’re going to release one a week leading up to the album as a promotional idea. They’re like guerrilla style. So, we’ve already filmed six of them.

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Mikey: That’s absolutely brilliant.

(TJ drinks the sake like a shot.)

TJ: We’re going to do the other two over the next couple of weeks and then start in March.

Evan: You’re not supposed to shoot it like that. It’s not a shot. It’s supposed to be sipped like wine.

Evan: Up front that’s our house smoked salmon: cold smoked salmon with a little bit of miso mustard on there. Next to it is the big eye tuna from Hawaii. These are the local spot prawns and local sweet shrimp.

(Lots of laughter.)

TJ: And they’re local?

TJ: It’s delicious as a shot. That was amazing.

Evan: Yes, the local spot prawns are right out from Point Loma. The tails here and the heads are fried. Almost all of it is edible. All of these feelers and legs are totally edible and delicious. This is a Japanese yellowtail, Spanish mackerel, Fijian albacore, salmon with a little bit of white soy sauce on it. It’s a freshwater salmon from New Zealand and I think that’s it.

Mikey: So what’s the release date? TJ: Late April.

(The sake arrives and Evan pours it into a glass until the sake overflows into these little wooden boxes the glass sits in.) TJ: Evan, explain the overflow. Evan: The bottom box is called a masu. Traditionally, it was made out of Japanese cedar. They were a rice portion box that everybody in Japan had. That was their daily portion of rice for the day. They’d fill the box up and that was what they were allotted for the day. Because everybody had those and because sake used to be stored in the same type of cedar, they’d drink out of this for lack of better glassware. As the glassware and sake became more sophisticated, the host would place the glass inside the masu and pour the sake until it overflows to show generosity toward the guest. So essentially, we’re doing a different version of that. We mix it up by using melamine versus wood because it’s a bit more sanitary and doesn’t affect the flavor of the sake.

Evan: So how you’re supposed to go about this is you sip it down a little bit and then pour what’s in the box back into the glass. The one I gave you is one of my favorite sakes that we carry. It’s called Shichi Hon Yari, the Seven Spearsmen. Very, very good. The other one is the original premium sake of Japan. They claim to be the first sake. All these sakes only have four ingredients in them. Every premium sake can only have rice, water, yeast and koji. Those are the only four ingredients allowed in a koji-style sake. It’s amazing how many flavor combinations you can get from the same four ingredients. It’s a testament to the brewer’s skill level.

(A gorgeous plate of sashimi is placed on the table.) Evan: That’s the Jim Bruce special. Mikey: Jim Bruce is the man.

TJ: This is a beautiful presentation. Mikey: Oh my gosh. I’m so excited right now. So here’s the thing about me being a food guy: I honestly don’t care about admitting the fact that I don’t know shit about food. I enjoy this and when I get to learn more about it and what I’m eating, it’s really exciting to me. For example, this local shrimp: I love the presentation as two pieces of raw shrimp in a hollowed out lime with shiso leaf and some pretty little viola flowers. That’s the first time I ate a viola. I played a viola but I’ve never eaten it before.

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BEATS & EATS

TJ: It’s been completely gentrified. It’s got hipsters with pointy shoes and beards and pretty girls.

Mikey: Oh, pretty girls? TJ: Oh, beautiful.

Mikey: Wow. That never happened before? TJ: Well, it did, but they were expensive.

(There is laughter as Evan rolls back up with some more sake.)

TJ: When did you play the viola? Mikey: At Clairemont High School. Not consistently, for like 30 seconds, until I realized I sucked. Anyways, you know me, I’m all about the locals and now I’m eating local shrimp.

(I pop one in my mouth and it put my whole life on hold.) Mikey: Wait a minute, that’s amazing. TJ: Yeah, it’s really good. Mikey: Hey, how is this local shrimp sweet? Evan: It’s naturally like that. Mikey: It’s naturally sweet? So that comes out of the ocean like that? Evan: Off of Blacks Beach in La Jolla, about 500 feet deep. Mikey: You guys put nothing on that? Evan: Nope, nothing on it. Mikey: So you peeled it, put it in this lime and it tastes like that? Evan: Yup. Mikey: We have good local music in San Diego and good local shrimp.

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(TJ and I go through the plate of sashimi with our chopsticks popping one piece after another into our mouths, simultaneously releasing little spurts of orgasmic moans as each piece of delicate fish flesh touches our palates. The quality of each piece is so high and cut so perfect that every piece feels as if it is absorbed into the tongue and cheek without even chewing. Maybe I haven’t eaten at that many great sushi places in my life or maybe I had and this place is that good, but that plate of sashimi is better than anything I had ever experienced. TJ and I pause to a stare down when there was one last piece on the plate. I envision us Lady and the Tramping the last piece after calling no homo, but in the time of my short daydream Steve Kang comes in and swoops up the last piece like a seagull. TJ and I shrug our shoulders and move on.)

Evan: OK, so I brought out a custom flight for you. The first one on your left is a really cool special release sake that isn’t on our menu; it’s called a nama sake. There should be melon flavors sort of bright and big flavors and very fresh tasting. They exist for about a year and then they are gone forever. There aren’t vintages like you do with wines. That’s probably the last bottle in San Diego, maybe in California. The second one is the Isle of Paradise; it’s a really dry, clean-style sake. It goes great with fish. The last one is really cool, it’s called Red Maple. It has three things that are very rare: it’s a nama sake, therefore it’s unpasteurized; it’s a Genshu, so it’s not diluted and has higher alcohol levels of about 18 percent; and finally, it’s aged for two years, which is extremely rare in sake. Typically, you usually drink sake really fresh, but this one is aged at just about freezing so the maturation process takes a lot longer, giving it a unique flavor profile as well.

(Both TJ and I raise our glasses for a cheers.) Mikey: SAKE-NAMA-ALAIKUM!

(Laughter all around.) Evan: I need a t-shirt that says that.

TJ: This is an incredible location, very comfortable atmosphere with high ceilings. Mikey: We can even walk outside a buy some crack. TJ: You can’t buy crack as readily as you could like 10 years ago down here. I used to live here before I bought a house in Encinitas. This place was filled with crack dealers and hookers. You didn’t want to walk around past 9:30 at night because it was dangerous. Mikey: And this is the heart of North Park.

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MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 37

FOOD/DRINK

RESTAURANT REVIEW

DAVANTI ENOTECA BY STEVE KANG

As I walk in and am quickly greeted with a glass of Prosecco from a gentleman with an Italian accent named Eduardo, I immediately think this is my type of event. Wes from Davanti Enoteca seats me at a nice table. I am lucky enough to be surrounded by five lovely, very attractive ladies. This night just keeps getting better by the moment. Now bring on the food!

DAVANTI ENOTECA 12955 El Camino Real, San Diego (858) 519-5060 Neighborhood: Del Mar DavantiEnoteca.com/DelMar

TYPE OF CUISINE:

Italian, Artisan

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WHAT WE ATE & DRANK: 3RD COURSE Roasted boar shoulder + gnocchi alla romano + bell pepper & fennel relish + mustard flower The boar is as tender as a short rib. The bell pepper & fennel relish adds a tart twist to the savory piece of meat. The gnocchi is a surprising mix of texture, crisp on the outside, soft on the inside. Paired with 2011 Barbaresco Reyna

(Grapes are harvested an average of 10 to 15 days later than normal, resulting in extremely rich musts high in sugar and lower in acidity.)

The red berry aromas and flavors of the Barbaresco Reyna enhance the natural flavors of the boar.

1ST COURSE Slow poached salmon + dried tomato + hazelnut vinaigrette The slow poaching keeps the salmon medium rare in the inside and soft and moist on the outside, so the piece melts in your mouth. The dried tomato gives it a nice sweet zest with a nice subtle accompaniment with the hazelnut vinaigrette.

Paired with 2013 Gavi Le Marne

(The fruit for this Italian wine comes from vineyards near the town of Gavi, where calcareous clay and volcanic, iron and chalky limestone soils together with the area’s mediating Mediterranean breezes and cool mountain winds create an ideal micro-climate for growing the Cortese grape to optimal ripeness.) The clean, dry taste of the Gavi washes the cuisine down perfectly.

4TH COURSE Dry aged ribeye + potato rosti + truffle The 37 day in-house aged steak tastes as good as it looks. It’s rare with a fantastic marbling of fat, nature’s butter but the butter doesn’t stop there; it’s accompanied by a pad of garlic butter. The potato and truffle take the savory dish into the savory stratosphere! This course is a simple, straight-up delight. Paired with 2010 Barolo Cannubi

(Chiarlo’s Cannubi plot is the first Barolo vineyard planted to terraces, which were created to maximize an exceptional hillside exposure with a more than 50-degree gradient.) The boldness Barolo, the king of wines, matches up with fantastically with the bravado of the ribeye.

2ND COURSE Braised guinea hen cannelloni + roasted carrot + dried plum The cannelloni is super thin and soft, the braised guinea hen is shredded and full of flavor. The roasted carrot and dried plum sauces accent the dish with a unique twist. Paired with 2011 La Court Barbera d’Asti Nizza

(The La Court estate in the Italian region of Piedmont boasts excellent soils of magnesium-rich calcareous marl and a beneficial south-southwest exposure. This jewel of vineyard land receives the fastidious attention of the Chiarlo family so that its old vines produce extraordinary grapes.) The big and velvety texture of the Barbera complements the hen very well.

5TH COURSE Lemon olive oil cake + zabaione + candied Meyer lemon It reminds me of an ultra fine cornbread. Full of texture but it’s sweet with great hints of lemon. Paired with 2013 Moscato d’Asti Nivole

(Grapes are hand harvested from select vineyards with southern exposure and placed in pneumatic presses, followed by a slow fermentation using natural yeasts to a low level of alcohol.)

The sweet taste of the Moscato makes for a great dessert just in itself. Pair it up with this fantastic cake and you have a sweet marriage your mouth will not soon forget.

THE JOINT

I’ve dined at Davanti Enoteca on several occasions, and every time I enjoy a delightful meal and walk away in a euphoric state. The only thing better would be to have a five course dining event paired with a great wine maker. They are planning on having more of these events in the future so make sure you find out when and make a reservation; you won’t regret it. Or, just cruise on by and enjoy what they have to offer every day of the week.

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CRAFTY

searsucker T H E

B A R

C H E F

BY MILES ROBERSON

THE BAR CHEF: As the chef is to a line cook, so is the bar chef to today’s bartender. The bartender learns the recipes and knows the proportions of their drinks, but the bar chef knows why the recipe works. A guest may order a martini made with a number of different types of gin or vodka, but the bar chef knows the subtle differences between the various brands and, in his or her own cocktails, takes them into account.

Today there’s a change of venue which has opened new doors for cocktails. Up until a few years ago the tradition of inventing a drink was driven by bars and saloons; now the recent innovations are coming in restaurants such as Searsucker. That’s a big change because now you have more direct contact between the kitchen and the bar. In fact, the bar chef utilizes the pantry for new or obscure ingredients to either add as an ingredient or infuse into spirits: basil, carrots, mint—all are fair game to today’s cocktail creators. And like a chef, an awareness of balance between different flavors plays an important part in preparing a new cocktail.

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Bar chefs are not just creating new cocktails, they’re offering renditions of older cocktails as well. Try a margarita with agave and fresh squeezed limes instead of a mix from a soda gun and you’ll see how big a difference it can make. Some are gracing their drink menus with revivals of older cocktails: the Singapore Sling, the Aviation and the Vesper are all resurging. Knowing what has come before them keeps bar chefs aware and brings a pride of tradition to their work.

use only. Searsucker introduces them to spirits and takes just as much pride in its beverage offerings as it does with anything coming out of the kitchen.

Searsucker in Del Mar is the perfect example of a restaurant that incorporates fresh ingredients, herbs, produce and vegetables that most competitors would reserve for kitchen

Speaking of raging alcoholics, I met up with Bar Manager Laz and Co-Conspirator Valerie, who were both very welcoming and eager to show what’s happening behind the bar.

But the other great thing about the folks at Searsucker is they don’t take themselves too seriously. They refer to their bartenders as “friendly, degenerate, raging alcoholic mixologists.” (On the other hand, maybe they’re just being honest.)

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Infusions are big here using such creations as sweet tea vodka, cucumber gin, strawberry jalapeno tequila, citrus vodka, apple cinnamon bourbon and mixed berry vodka as bases. Their specialty cocktails are all handcrafted by those aforementioned degenerate alcoholics. I asked Laz if I could try and when I say try I mean drink the entire glass of what he is most proud of, what he considers unique, creative and of course pretty for our readers to look at. Here’s what he made me:

SPECIALTY COCKTAILS

01 A BUNCHA MALARKEY Being so close to the Del Mar races, of course Searsucker had to have their take on the legendary mint julep. Traditionally, mint juleps are made with mint leaf, bourbon, sugar and water, with spearmint the mint of choice in Southern states and Kentucky in particular. Proper preparation of the cocktail is commonly debated, as methods may vary from one bartender to another. At Searsucker they go with Jack Daniel’s + mint + peach bitters + pressed lemon all over crushed ice, served in a goblet and garnished with mint. Just as refreshing and delicious as the original but a slight twist with the peachy bitters and tart lemon …off to the races!

02 CHILD PLEASE The winner of the Searsucker tequila cocktail challenge using Casa Amigo Tequila! Six of Searsucker’s talented bartenders were tasked to create a cocktail using Casa Amigo 100% Blue Agave Silver Tequila as a base. The winner: Jeromo’s Child Please, which is mixed with Chambord, a black raspberry liqueur, pressed lime and chocolate bitters garnished with three Luxardo cherries. The Child Please has the familiar taste of a Tootsie Roll with an agave finish, an adult Tootsie Roll if you will … whoop, there it is!

03 PETER RABBIT This one’s a little light on the alcohol content as Pimm’s No. 1 acts as the base. A liqueur containing a secret mixture of herbs and liqueurs as an aid to digestion, Pimm’s No. 1 may be an ideal afterdinner cocktail. The complexity includes bruised basil. What is bruised basil and what did it ever do to deserve this? We bruise basil and other herbs to release their aromatic oils. To bruise basil, tap some loose leaves with a mallet or the back of a knife. The best flavors come out of basil once bruised. A pressed lemon, not a repressed lesbian, and a pickled carrot join the party to round out this fun and interesting digestive. Want to kick it up a notch? The friendly raging alcoholics behind the bar will add a shot of vodka for you upon request. With a nice froth on top and garnished with the aforementioned bruised basil and pickled carrot, Peter Rabbit is very complex and well thought out.

FOOD/DRINK

CRAFTY

INFUSIONS

01 THE ACHILLES PEEL (a.k.a. Cougar Juice) Laz infuses vodka with a berry medley consisting of fresh strawberries, blackberries, raspberries and blueberries. The berry goodness is then mixed with an elderflower liquor in St. Germain and fresh orange and lemon juices served in a martini glass and garnished with an orange peel. The Achilles Peel is a twist on the Cosmo: pure, wholesome, fresh, clean and delightful. For you Del Mar cougars out there … skip the half liter of White Zin and load up on The Achilles Peel; it’s as sweet as the April air!

02 THE COYOTE Laz takes bourbon and infuses eight cinnamon sticks and Granny Smith apples to make a housemade apple cinnamon bourbon. More than eight sticks and cinnamon will overtake the bourbon flavor. Less than eight and the flavor is too subtle. Laz used trial and error to finally get it right. (Not a bad gig!) Combine this delicious infusion with fresh lime juice, ginger beer and bitters garnished with a cinnamon stick and you get a cocktail you’ll want to smuggle across the border for a fee … a.k.a. The Coyote.

House infusions are only $6 during Happy Hour, which is 4:30-6:30 p.m. Mondays-Fridays and all-day Wednesdays. Such a deal!

MIXOLOGY MINUTE FISH & OYSTER Buy back: First rule of going out for drinks: Don’t be a jerk. As if you need a good reason to be not a jerk, here’s a good one: Your bartender just might shower some appreciation on you in the form of a complimentary drink or a buy back. Don’t ever ask for one, though, because if you do, you’re being a jerk.

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HAPPIEST HOUR

LUMBERYARD TAVERN WHISKEY CLUB BY ALYSSA THOMAS

The Lumberyard Tavern. Yes. Please. Coming from a girl who has spent many years living in the mountains, this restaurant has the cozy ambience and sweetheart staff that I’ve been missing. This was my first time stepping foot inside, and I was impressed by the size of the place along with the beautiful bar. The menu is packed with different

styles of comfort foods. There are a handful of tasty, styled-up burgers, appetizers from zucchini sticks and hot wings to salmon skewers and entrees including a pork chop, meatloaf and chicken penne, just to name a few. The fact that they use the famous “Cardiff Crack” tri-tip (which if you haven’t had it, you need to stop what you are doing and try

some immediately!) on their Sea Side Market Tri-Tip Sandwich totally made my day! Way to keep it local and fresh. They’ve got great vegetarian options too, like the Apple Goat Cheese Flatbread and Cauliflower Tacos. These guys know what they’re doing at this family owned and run restaurant.

LUMBERYARD TAVERN | 967 S. Coast Hwy. 101, #101 | Encinitas | (760) 479-1657 | Lumberyard101.com

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WHISKEY CLUB I got to chatting with Lisa, a manager/owner, and she filled me in on her husband Pete’s taste in whiskey, which has now led to his killer idea for the Whiskey Club.

What is the Whiskey Club? It is a way for open minded whiskey lovers to get a true taste of all things whiskey! When you come into The Lumberyard Tavern, ask the bartender to join and he or she will gladly hand you over a Whiskey Club Card with a checklist style tally of all their 40 whiskeys available. Each time you drink a new whiskey, you get a new check mark. It is done in three tiers of whiskeys and scotches, with each new section checked off, and a new prize received along the way. What is so motivating about finishing the card? The grand prize, baby! You will be entered in a raffle to win a trip to Kentucky, the remarkable home of whiskey itself, to go tasting and visit your favorite distilleries with your friends! Monthly Tastings at Lumberyard Tavern Once a month, The Lumberyard Tavern hosts FREE whiskey tastings! Chris and I were lucky enough to be part of this month’s tasting that featured two delish bottles: Templeton Rye Whiskey and Teeling Irish Whiskey. Brian and JP were the stellar hosts of the tasting and did so much more than just pour our shots. These dudes knew everything about everything there was to know about the booze we all love so much. Brian first poured the Templeton Rye and explained to us about how this is a great, approachable whiskey for new rye whiskey drinkers. I was in love! It has a nice, spicy rye taste in the front and was followed by an almost honey flavor and hint of cinnamon finish. Can someone say Old Fashioned, please? Next up was the Teeling Irish Whiskey. Let’s get real here. When I think of Irish whiskey, I think of my good old friend Jameson. Teeling Irish Whiskey really surprised me! It was exceptionally bright with a lot of vanilla, almost reminiscent of a nice rum, but still finishing with a sweet spice and woody undertones. I was sold. This is going to be my drink of choice this St. Paddy’s Day. Brian went on to tell me how he and his friends are all going to Dublin next week and how he will be at the Teeling distillery, which is on the brink of opening now, drinking it straight from the source! I knew I liked this guy.

FUN FACTS Most rye whiskeys meet the minimum requirements of a 51 percent rye mash, while Templeton Rye is made from a whiskey mash of more than 90 percent rye!

DID YOU KNOW? Templeton Rye has a minimum of a four-year aging process in new charred white-oak barrels.

The Teeling whiskey distillery is the first new distillery in Dublin in more than 125 years and uses a three copper pot still operation that revives the traditional style of Dublin whiskey distillation.

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FOOD/DRINK

BEER ME

BALLAST POINT BREWING & SPIRITS BY JEREMY PRITCHARD

In 2009, I had no idea what Colby Chandler was handing me when he offered a glass of Ballast Point Brewing & Spirits Hout Series, Gueuze. This wasn’t my first introduction to the world of Ballast Point; up until that point I had spent a significant amount of time chasing what was then the very elusive Sculpin IPA. This was, however, my first experience with a whale. If you don’t know what a whale is, it’s any extremely rare beer that’s taste and availability make it legendary: Pliny the Younger, Isabelle Proximus … just think Moby Dick. It’s a perfect description and a strangely fitting nautical term to use in conjunction with a brewery that is already very nautical. Even the brewery’s name comes from a tributary off Point Loma that once collected river rocks that washed to the harbor. Seafaring ships that bought goods to San Diego didn’t have enough cargo to return home, so they would load the hull with ballast rocks to give the boat stability or balance. The area was known as Ballast Point.

SIDENOTE: Because of merchant ships moving ballast rocks back to their home ports, many roads in New England were paved with stones from San Diego. Ballast Point seemed like a fitting term to two guys who love making beer that was both flavorful and balanced. But Ballast Point didn’t start out to be the behemoth that it is; it was more like an afterthought. Jack White developed a love for beer in college and wanted to push the flavor beyond what he could find at any local liquor store or backyard kegger. Turning to homebrewing to satisfy his craving for more interesting beer, he quickly discovered that San Diego had a lack of places to find ingredients or a collaborate base off of which to bounce ideas. Jack took it upon himself to solve the issue and opened the Home Brew Mart in Linda Vista in 1992. In a very true Field of Dreams fashion, if you build it they will

come; Jack soon found a collaborator in Yuseff Cherney, a local homebrewer with similar passions. In 1996, Ballast Point Brewing was born in the back room of the Home Brew Mart. If San Diego’s craft brewing scene had a mother, it would have been the Home Brew Mart. Many of San Diego’s most prominent brewers have either worked for or bought their home brewing kits from the Home Brew Mart. Peter Zien of AleSmith bought his kit from Tom Nickel of O’Brien’s Pub and the Nickel Beer Co. while he was working at the Home Brew Mart. Cy Henley of Amplified Ale Works and countless other brewers from Coronado Brewing Co., Offbeat and many more were all once Home Brew Mart employees. Ballast Point works hard at continuing to cultivate its ties with the home brewing community and its own brewers. Former brewer Alex Tweet

(now opening San Francisco’s Fieldwork Brewing) was once a homebrewer whose recipe won the Holiday Wine Cellar’s anniversary home brew contest. It got him a job and Alex’s beer you’ll know as Ballast Point’s Indra Kunindra.

BALLAST POINT BREWING & SPIRITS | Miramar (858) 790-6901 | Scripps Ranch (858) 695-2739 | Little Italy (619) 255-7213 | BallastPoint.com

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It was Home Brew Mart’s George Cataulin and Doug Duffield who inspired the original recipe for Sculpin. Head to any of Ballast Point’s four tap rooms, and you’ll see their continual outreach on the tap list with their Roots to Boots program. Roots to Boots reinforces the collaborative concept that launched the brewery, making it possible for every Ballast Point employee—from servers in the restaurants to accountants—to brew their ideas. This collective of ideas only helps to make the brewery stronger and the beer even better. Strength comes in numbers and Ballast Point certainly has that. Four separate tap rooms all serve a purpose in production and development. Little Italy is the playground, boasting 145 unique recipes brewed since it opened. Linda Vista is where playground beers go to grow up into specialty keg-only beers and of course, it’s home to the Home Brew Mart. Scripps Ranch is the catch-all brewery that brews and bottles all your favorite beers and is the home to Ballast Point Spirits. Miramar is the mother lode, boasting two beautiful copper kettles; the facility is the hub of production for Sculpin IPA, Big Eye IPA and the original Pale Ale as well as the point of distribution. So what’s with all the fish names? Dorado, Grunion, Wahoo, Black Marlin … oddly enough this was a backwards process that began with the man whose images adorned the bottles. Artist Paul Elder had his art hanging at the Cass Street Bar and Grill, Jack & Yuseff liked his work and commissioned him to do the art for their Pale Ale. The artwork featured a Yellowtail, and the beer (for a while) was then deemed Yellowtail Pale Ale. Then the Copper Ale became Calico Amber and so on.

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BEER ME

A somewhat more natural process was Ballast Point’s decision to develop their spirits brand. When I asked Colby why, he simply explained that “it’s a natural progression in alchemy. Brewers make good distillers, but it doesn’t necessarily work the other direction. ” It was Yuseff’s infatuation with distilling that spurred him to build the very first Ballast Point still. He flipped a fermenter upside down and welded a stack on the conical end. This is the same still they use today to make Old Grove Gin. Of course, if you’ve been on a Scripps Ranch tour, the giant copper still is the focal point of the distillery. If you haven’t taken the tour yet, do it! Scripps Ranch comes complete with a speakeasy where you can try some of the 14-plus sprits that Ballast Point distributes.

TASTING NOTES BREWS

TASTING NOTES SPIRITS

CALICO 5.50% ABV 35 IBU Style: Amber Appearance: Deep rich copper, with a light tan head. Aroma: Distinct floral hoppy nose. Taste: Smooth, bold and complex malt flavor with a distinct hop bite at the end. This happens to be Ballast Point’s most award-winning beer.

THREE SHEETS SPICED RUM 80 PROOF Description: Infused white rum with a blend of seven spices that include vanilla bean, coconut, orange peel, ginger, nutmeg, black pepper and cinnamon. Taste: Take everything you have preconceived about spiced rum and throw it out the window, it’s almost a shame to mix this with anything!

GRUNION 5.50% ABV 52 IBU Style: Hoppy Pale Appearance: Golden orange with a white head. Aroma: The Mosaic & Calypso hops give off an almost summer fruit aroma. Taste: Explosion of hop flavor with undertones of malt that gives both body and balance.

THREE SHEETS BARREL AGED RUM 80 PROOF Description: White rum aged in virgin oak. Taste: Great sipping rum with hints of toffee, caramel and vanilla.

SCULPIN 7.00% ABV 70 IBU Style: IPA Appearance: Burnt orange with a sold white head. Aroma: Floral hops impart a signature peach, mango, apricot and lemon aroma. Taste: Grapefruit is the first thing that comes to mind, bright and clean with subtle hop bitterness throughout. INDRA KUNINDRA 7.00% ABV 50 IBU Style: Export Stout Appearance: Dark but slightly more red then the Victory at Sea. Aroma: Oh, hello curry! Distinct curry aroma also shares your nose with coconut, maltiness and subtle hints of lime. Taste: You’d expect it to taste like Indian food in a glass, but it’s EXTREMELY balanced with all spice flavors, plus subtle hints of cayenne as it finishes. VICTORY AT SEA 10.00% ABV 60 IBU Style: Imperial Porter Appearance: Intense dark color with a head to match.. Aroma: Roasty with sweet vanilla and a subtle hint of coffee. Taste: Just as roasty as it smells with a perfect balance of sweetness and smoothness from the vanilla and the perfect coffee finish.

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BARREL RESTED OLD GROVE GIN 88 PROOF Description: Gin can’t technically be barrel aged, so this is barrel rested. Taste: Spending 50 days in charred oak gives this gin hints of vanilla with notes of smoke and a very familiar botanical finish. FUGU HORCHATA 80 PROOF Description: You don’t spend more then two months in San Diego before you dive head first into your first horchata, then you ask yourself why you waited so long. Taste: This vodka captures everything that makes the horchata from your favorite taco shop great: sweet cinnamon, smooth rice milk body and a delicious vanilla finish. OPAH 72 PROOF Description: Opah, Opah, Opah! Taste: Want a more flavorful herbal liqueur? This is your huckleberry and warm licorice flavors with notes for cinnamon. Delish! DEVIL’S SHARE MOONSHINE 98 PROOF Description: So it wasn’t made in the Appalachian Mountains but this moonshine has all of the spirit of the Virginia outlaws. Taste: Sweet and flora with an almost candy-corn aroma. This is so smooth you’ll be wearing overalls with a camo hat before you know it.

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FOOD/DRINK

TENDER

SANDBAR BARTENDER

AMY EIDSCHUN BY STEVE KANG

ORIGIN: Visalia, CA CREDENTIALS: I have worked at Sandbar for about four years and have spent almost three of those years bartending. SHIFTS: Usually every Monday, Wednesday, Friday-Sunday SIGNATURE DRINK: I can make you a mean “One-eyed Donkey!” It consists of a few dashes of Rhubarb Bitters, equal parts of Captain Morgan, Sailor Jerry and Canton, pineapple juice and a splash of ginger beer to top it off! You can catch that one on our happy hour, too! WORDS OF WISDOM: If you don’t remember it happening, it didn’t happen.

HISTORY: I spent my life in Visalia until I was 21. When I moved to San Diego, it blew my mind! I didn’t know there was anything other than Coors Light and Smirnoff Ice to drink!

DRINKS MADE TODAY: ‘Merica Mule (American Harvest Organic Vodka,

fresh lime, ginger beer, Angostura bitters)

Forget Moscow … this is ‘Merica, F@*# Yeah! It tastes even better because it comes with an American flag … USA, USA, USA!

FIVE QUESTIONS 01 If you could only drink one kind of alcohol for the rest of your life, what would it be and why? Amy Eidschun: Vodka! The possibilities are endless; you can drink it with anything! 02 Put these attributes about a man in order of your preference (appearance, intelligence, humor) and why. 1) Humor; 2) Intelligence; 3) Appearance. I have rarely fallen for someone right away based solely on appearance. I usually become attracted to someone after getting to know them and that process goes much quicker when they can crack me up! Humor and intelligence will outlast good looks. Hugh Hefner’s girlfriends probably love him for his intelligence and sense of humor.

organic lemon juice, simple syrup, fresh raspberries, Champagne)

03 Would you rather be rich or famous and why? Definitely just rich! I want to be able to enjoy spending my money and not worry about paparazzi following me around and capturing all of my embarrassing moments/escapades!

Wahini tini

04 If you met the guy of your dreams, how would you ask him out? Well, if he was really the guy of my dreams he would ask me out … and buy me pizza.

Walk of Fame (Skyy Infusions Raspberry Vodka,

I’m so fruity, oh so fruity. Rooty Tooty Fresh and Fruity. Just when you think it can’t be fruitier, you find out they put Champagne in it! Flip me upside down and call me a fruit bowl, this thing is delish.

(Vodka Canton, pineapple and lemon)

Am I in Hawaii? Am I in Tahiti? I’m in San Diego! Paradise in a cup!

THE JOINT If you want to go to a casual beach bar where you can hang out with the locals or check out the droves of tourists, this is your spot. Interesting drinks and award-winning tacos certainly makes things more lively. The bar upstairs is fantastic on a nice sunny day.

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05 What do you love about working at Sandbar? Sandbar has been my family for the past four years, and the Verant Group has been a great company to work for. Being a smaller bar, the staff is extremely close! It’s like being with my best friends every day!

SANDBAR SPORTS GRILL 718 Ventura Place // San Diego Neighborhood: Mission Beach (858) 488-1274 // SandbarSportsGrill.com

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FOOD/DRINK

DISH

WHISKEY MAPLE BBQ

PULLED CHICKEN SANDWICH with Red Cabbage Mango Slaw BY LARA MILLER

The month of March is here and it is filled with fun, wouldn’t you say? And by fun, I mean there are many good reasons (as if we needed a reason) to get your drank on. There’s St. Patrick’s Day, with the leprechaun, his shamrocks & his green beer. Daylight savings time comes back, so our nights get a little brighter, so all the more time to drink from day to night. And let’s not forget March Madness…

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That’s basically an entire month filled with basketball. So, whether you win or lose on those brackets, it’s a win/win because every game needs a drink in hand. Am I right? And with drinks and leprechauns, green beer and basketball games, come the munchies and the snacks and the good game food. So let’s make it count. This pulled chicken sandwich is a slam dunk! (See what I did there?)

It would be a welcomed guest to anyone’s party and a great wingman for whatever drink you are sporting. You toss the chicken in a sweet, smoky and savory whiskey sauce, so technically, you don’t have to stop drinking, even when you’re eating. Again, win/win. Just slap this baby between a couple of buns, top with the bright and tangy slaw and Voila! Balls, buns and brews. March is here, have no fear, the grub and the drinks are here!

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SERVINGS

THIS RECIPE

MAKES 4-6 of your closest imbibers

PULLED CHICKEN

INGREDIENTS 4 large boneless skinless chicken breasts 2 cup chicken stock or water 1 onion, cut in big chunks 4 teaspoon granulated garlic 2 teaspoon paprika 1 bay leaf Kosher salt Fresh cracked pepper

Mix the garlic powder, onion powder, paprika, 2 teaspoons salt and fresh cracked pepper in a small bowl.

Season your chicken breasts with this mixture.

In a large pan, put your chicken stock/water in with the chopped onions and bay leaf and bring to a low boil.

Place the chicken breasts in, cover with the lid and reduce the heat to a simmer.

Let the breasts poach for about 20-25 minutes, until completely cooked through & tender.

(While the chicken is cooking, you can make your BBQ sauce, recipe to follow.) When your chicken is cooked and ready, grab two forks and get to shredding. I like to shred my chicken so that it is still a little chunky and has texture, but you can shred till your heart is content with the consistency you so desire.

*I like to add a little bit of the poaching liquid, one tablespoon at a time, while Iâ&#x20AC;&#x2122;m shredding the day away. This helps to keep the chicken nice and moist. Also, the BBQ sauce is pretty thick, so a little bit of the poaching liquid helps distribute it nicely throughout the chicken. TIP: To make this recipe even easier, you can buy a prepared rotisserie chicken from

your favorite place, shred it and toss it with the whiskey chipotle sauce.

TIP: This is a great make-ahead recipe so that all you have to do the day

of is heat and serve!

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FOOD/DRINK

DISH

BBQ SAUCE

RED CABBAGE MANGO SLAW

INGREDIENTS

2-3 Chipotle pepper in Adobo Sauce, chopped fine 1 tablespoon of the Adobo Sauce from the Chipotle Pepper can

4 cup red cabbage; that’s about half a head of a small red cabbage, thinly sliced

1/4 cup whiskey; I like Jameson. It’s Irish, so that leprechaun will be happy

1/3 cup firm mango, peeled & diced small 8 basil leaves, julienned

1/4 cup maple syrup, the real deal, none of that aunt with the handkerchief on her head stuff

Zest of 1 lime

2 tablespoon Worcestershire sauce

1/2 jalapeno, sliced thin (you can seed it if you don’t want this too spicy)

1/4 cup fresh squeezed limes

3 tablespoon tomato paste

3 tablespoon extra virgin olive oil

1/4 cup ketchup

Kosher salt to taste

1 tablespoon brown sugar

Fresh cracked pepper to taste

2 tablespoon black strap molasses 2 tablespoon apple cider vinegar 1 tablespoon whole grain mustard 1 tablespoon mustard powder

In a large bowl, mix all of the ingredients well.

This can be made a few hours ahead of time so the flavors can mix and mingle and get jiggy together.

2 tablespoon dehydrated onion

TIP: This slaw is great on this sandwich but it’s also amazing as a side salad.

1/2 - 1 cup water, depending on how thick or thin you like your

ASSEMBLY TIME: – Grab your favorite bread or bun. – Place a pile of shredded whiskey chicken on top. – Put a generous helping of the mango cabbage slaw on top.

(you could use onion powder if you want)

BBQ sauce. I used 1/2 cup Kosher salt to taste Fresh cracked pepper to taste Throw everything into a small pot and stir all around, bring to a boil and then reduce it to simmer, uncovered, for about 10-15 minutes, until the alcohol in the whiskey cooks out and the sauce thickens.

Take a giant bite. Follow that with a giant gulp of the beverage of your choice. It’s a burst of colors and flavors between a couple of buns. Now squeeze them buns tight and take a big bite!

Done and done!

My name is Lara Miller and I am a wife to a pretty cool San Diego dude and mama to three handsome little boys. Yes, I am a lone ranger in a pad full of testosterone. Here is my thing... I love to cook. I’m not a chef, but cooking is what makes the world turn for me. It’s like my therapy, and believe me… dealing with three boys on the daily requires some serious therapy! Instagram: ChickpeaKitchen / lara@chickpeakitchen.com

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Intimates Collection

tab custom design tabcustomdesign.com

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 55

GAMBLING

TIPS

TEXAS HOLD ‘EM BROUGHT TO YOU BY SYCUAN CASINO

GETTING STARTED

To develop a poker strategy, it’s crucial to understand the interaction between players, the odds and the advantages of table position. To play successfully, you need to have a basic grasp of the odds and know what good and bad hands look like. 56 4L MAGAZINE | MARCH 2015

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GOING ALL IN Going all in just sounds so exciting, doesn’t it? It’s both the biggest payoff and the biggest risk, so don’t do it unless you’re sure you have the best hand, you’ve set up a very convincing bluff, or you have nothing to lose because your stack is short and you need to double up to stay in the action. If you’ve played tight and built a weak table image on purpose, an all-in gambit may pay off big. Your opponents may be convinced that you wouldn’t dare risk anything unless you have a winning hand.

WHEN TO CALL If you have an excellent hand but want to hide it to raise the stakes in later betting rounds, calling is a good move. It’s a psychological move that may be considered almost a reverse-bluff. Calling is a neutral move that may give later positions more confidence to stay in the game and raise the pot. POSITION STRATEGY An important factor in Texas hold ‘em is your position at the table. The dealer is always the strongest player at the table because he or she is on the button and has the ability to bet last. The player who bets last has the most information and therefore can make the most educated decision about how to continue in the course of the game play. The person to the right of the dealer potentially has more power than the dealer, because he could raise the bet and knock the dealer out of play, therefore positioning himself as the strongest player on the board. Players who are in early positions are considered the weakest because they have the least amount of information about the table, so they cannot make as much of an educated decision as the dealer.

NARROWING THE FIELD Many start out with the idea that to win big, a lot of players must be involved. Technically, this is true, but you’re also far more likely to lose big. It’s better to force out as many opponents as possible, leaving only a few people in play, and take many small pots—winning consistently is a better winning strategy over the long run than winning big. Keep your play tight in the early rounds; be conservative and watch the habits of the other players. You’ll start to notice a pattern of aggressive play and big bluffs from some players, and once you’ve got a handle on it, you can use their style against them to take their chips. Pick your hands carefully and keep your play tight and conservative until you’ve got a read on the table or a really good hand. Then get aggressive. By varying your playing style, you can manipulate many players into folding.

WHEN TO RAISE If you think you have the best hand, raise big. You’ll scare weaker players into folding, narrow the field and raise the stakes. If you have a made hand and don’t need to draw any cards to win, raising may force players with drawing hands (that need

cards to make a winning hand)

If you’re on the button, you can close the betting action with a call. Another reason to call is when you have pretty good odds and want to stay in the game but limit potential losses. If you want to bluff later in the game, calls in the early rounds can camouflage your intentions and make your opponents think you’ve got a much better hand than you have.

to fold.

Raise to bluff or semi-bluff. If you’ve got nothing but you think you can outmaneuver your opponents with a raise by making them think you’ve got a winning hand, give it a shot. It’s a risk that may pay off. Even if your bluff is called, you may be able to improve on the draw. Raise to gain information. If you raise, your opponents have to raise, call or fold. This can give you information about how strong their hands are. You may also get a check from your opponent on the next betting round—and with it the opportunity to improve your hand with a free card.

Vegas too far? Go play at Sycuan Casino – one of the largest San Diego casinos! Choose from 2,000 video & reel slots as well as video poker. If you prefer table games, there are more than 40 tables to play Blackjack, Three–Card & Four–Card Poker, Sycuan–style craps and roulette. Enjoy the fresh air of their non–smoking room, with more than 350 slot machines, 9 gaming tables, Paipa’s Surf & Turf Buffet, and a Poker Room with daily tournaments – all smoke–free!

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 57

GAMBLING

TIPS

CALCULATING THE ODDS A surprising number of people enter into play without a clue about how to calculate the odds, the poker equivalent of driving on the Autobahn blindfolded. You might get lucky once in a while, but you’re far more likely to get run over. The easiest way to calculate pot odds is to consider the number of unknown cards to the number of outs, or cards that will help you. For example, if you’re trying to fill a flush on the draw and you already have four suited cards, there are 46 unknown cards; out of 52 cards, you have two pocket cards and four on the board. Since there are 13 cards in a suit and you have four, nine are somewhere in the deck, making your odds about 4 to 1 against drawing what you need. Those odds worsen when you consider that each of the other players also holds cards and you have no way of knowing how many of your suit cards are completely unavailable. If you know the odds, you know when to play tight. Only make that gamble if the value of the pot is worth the potential loss.

TELLS Tells are involuntary reactions that are hard to avoid. The best poker players are those most sensitive to their opponents’ tells. A tell might be any repetitive gesture, like touching the face, obsessively peeking at good/bad cards or chip stack, twitching of the eyebrows or darting of the eyes, or it might be a change in the timbre of the voice … anything that telegraphs anxiety or excitement. Professional players use tells to “read” their opponents’ hands. There’s no way to know what is in another player’s hand, but if you can read the player’s reaction and compare it to previous reactions, you can often accurately predict whether they have a good or bad hand and whether they are bluffing. Reading tells takes instinct, a great deal of concentration and a good memory. One thing you should understand is that while you’re trying to read and psyche out your opponents, they are doing the same thing to you. Most players employ an “opposite strategy” by trying to appear strong when their hand is weak and vice versa. So if a player suddenly appears to be aggressive, and stares you down or tries to

58 4L MAGAZINE | MARCH 2015

intimidate you, he is most likely bluffing to get you to fold. If he acts quiet and hesitant, he probably has a strong hand. Behavioral changes are a dead giveaway, especially when a player becomes very still and quiet. He’s doing his best not to scare you because the longer he keeps you in, the bigger the pot he knows he’s going to win. Better players are less obvious and their acting is kept to a minimum. One of the most common bluff tells is covering part of the face. Most people aren’t very good liars and will put a hand up to their face to distract you from what you might see in their eyes. Watch for hand-to-face movements, and avoid doing that yourself … or use it to your advantage when you have a great hand. Not every player has a tell, and some are aware of tells and have trained themselves to show you what they want you to see, so it’s not something you can rely on. But most players you’ll be up against are amateurs and won’t be able to help themselves. Paying attention to tells can keep you in play until you come up against the really good players.

Poker strategy is a necessary component of play, but winning requires putting it all together to play smart. You have to think ahead of the game and develop an instinct for situational play. Every table is different, every game is different and every situation is different. Your winning strategy is to develop some basic weaponry and then use that knowledge to adapt to the game at hand.

PLAY FOR A CAUSE Now if you’d like to try your hand and enter into a tournament for a great cause: Our good friend Jesse Billauer is hosting a Poker Tourney on March 28. This annual event is held in the Los Angeles area. It’s a total blast and supports Jesse’s awesome cause. For more information, visit LifeRollsOn.org.

Special thanks to WSOP.com for the tips and strategies associated with this article.

4Lmagazine.com

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ON PAR

GOLF WARS

The Crossings at Carlsbad + Carlsbad by the Sea Resort Present

GOLF WARS MAY THE FORE BE WITH YOU BY STEVE KANG

ROUND #1 - Amy starts off rough by immediately hitting to the left of the first obstacle. She continues to struggle through the course and ends up with a whopping snowman … eight. - Par for this obstacle putting course is six. If you’re able to hit both stroke-saving obstacles and one putt at the end, it’s possible to get a three.

THE BATTLE BEGINS!

- As Hector rolls up to the start, I’m thinking that there is no way he’s not able to get at least a seven. He ends up recording an eight; I guess this game is harder than I thought.

ROUND #2 - Amy hits the first stroke-saving obstacle right off the bat. Her ball roles to the right and she’s poised to shoot a low score. She gets around the second obstacle but leaves her putt way short on the next stroke-saving block. She is now sitting two but has to two putt the get around the last block. But then she one putts from 10 feet out to log in a fantastic five. - Pressure is on Hector. Amy just cut three strokes off of her last score. He plays it safe and gets around the course and saves par with a six. He is now one stroke behind.

ROUND #3 - I thought Amy was going to play it safe but there’s no such thing for little Miss Tilley. She goes for it and ends up going left of the first obstacle. It’s all downhill from there and she ends up logging an eight. - Hector just has to play it safe. If he just gets an easy par, he will win. He ends up hitting the first stroke-saving obstacle but the ball ends up sitting right in front of it so he has to hit two strokes to get around. He finally gets to the end and has a chance to one putt for the win but ends up getting a seven.

PART THREE: AMY VS. HECTOR

OBSTACLE PUTT OFF THE SET UP: - Practice green at the Crossings at Carlsbad - Four obstacles putt around in an “S” pattern to the hole (two metal frogs, a birdhouse, a rocket and an outhouse) - If you hit the first and/or third obstacle, you save a stroke for each one hit - If you go to the opposite side of the obstacle, you must make your way back the proper way - Three rounds, lowest total score wins

60 4L MAGAZINE | MARCH 2015

IT’S A TIE!

Amy suggests a tie breaker. One single twenty foot putt. Whoever is the closest to the hole wins. Amy runs her putt past the hole by seven feet. Hector coaxes his putt to within one foot. HECTOR WINS!

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vacation time C a r l s b a d California

BUSINESS

THE CROWDED CUBICLE

The Crowded Cubicle BY JERAN FRASER

oday it’s quite obvious the business place is making a massive shift toward innovation. The problem is corporate America is still trapped by a mundane acceptance of what work should be. Let’s get one thing straight: A crowd can solve a problem that a cubicle can’t.

The concept of co-working isn’t anything new and the term creative space isn’t a buzzword. These are all simply the direction where the modern workspace is going, and unfortunately many businesses are going to miss the boat. It’s 2015 and if you’re wondering why your employees are complaining, check their cubicle because it probably looks and smells like the dungeon it is. I recently toured a facility that I thought would be cutting edge. Boy, was I wrong. This 40,000-square-foot office space looked more like a mortuary than an office. I am not trying to make cynical comparisons to make you laugh; I am stating a fact that corporate America is simply lost. It’s a fact that employees are more efficient in the workplace when they are happy. Trust me, when the lights are dim and your cubicle is quiet, you’re thinking of an escape, not the next innovation to the iPhone. That said, noise isn’t for everyone, but the fact is creativity is bred by collaboration. From crowdsourcing to crowdfunding to crowdworking, it’s all real and it’s changing the way we live and work. To be creative, we surround ourselves

62 4L MAGAZINE | MARCH 2015

with creative people. To be innovative, we find a crowd that embraces and answers those same challenges. As collaborative workspaces continue to flourish, so does the concept of working together to solve a problem. Many of those who work the corporate, ritualistic lifestyle have never heard of top collaborative spaces that are launching in a warehouse near you, simply because they don’t have the time to research or learn. Waking up at 7 a.m., feeding the kids, taking them to school and then heading to work for eight hours is the monotony of the American life, but it doesn’t have to be. Some employers need a wake-up call, a message, a news article that says, “Your company has no culture and your employees’ morale is low for a reason.” Sure there’s risk involved in trying to make your employees happy because truth is, no matter what you do for some people, they’ll never be happy. But creating an environment that embraces the creative and collaborative mentality is about as risk averse as a morning shower. We will start seeing a major impact to many companies that don’t evolve in the next few years, but I believe we’re at a turning point globally on how each and every one of us works. From social media to social gatherings, the fact is crowds are just better. If you’re going to be stuck make sure it’s outside the cubicle.

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FULLY CULTURED YET UNSHAVEN

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MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 63

TRENDING

STYLEWATCH

5 Manly Must-haves

5 items to keep your closet in tip-top shape, gentlemen. You’ll be ready to impress at a moment’s notice! BY ERIKA DELACRUZ

BASICS (White, Gray, Black) Color is a ballgame on it’s own when shopping for clothing, but the most important items, that often go un-noticed, are the basic tees, long sleeves and solids that create the base of the male wardrobe. If you want to reduce your anxiety when getting ready and also dress to impress with confidence, you’ll want to make sure to stock up on these items. Feel free to add some navy into the mix and trust me, you’ll be looking “50 shades of sexy” in no time.

WATCH We’ve come a long way since the ‘90s glorification of left ear piercing and socially acceptable “puka shell necklaces.” Now there’s only one reliable piece of “man jewelry” that will elevate absolutely any outfit— a watch! A watch transcends even a basic tee shirt and makes a clear statement from the person wearing it— “I’m in control.” (And “I can tell the time.”) Which is just an added bonus!

WELL-FITTING SUIT You never know when you’ll be asked to attend a high-level work function or dressy occasion with the woman of your dreams. Be prepared and ready to make a positive (and attractive) impression! A suit is like the car insurance of your wardrobe. You never know when you’re going to get into an accident, but boy, you’ll be grateful that you can pull it out of your closet when the time comes!

HANDSOME KICKS A wise woman once said, “judge a man not by his apartment, but by his shoes!” That’s because anyone can rent a place, but it makes a statement to own a nice pair of shoes. When buying footwear, keep in mind that warm tones like bourbon and walnut are going to match a broader color scheme and keep your style classic. Whether it’s a wing tip or cap toe shoe, take the “look” one step further and add some patterned or colorful socks, which the mainstream media and so many more have officially dubbed a “hot trend” this season.

HAT/CAP Top off a low-pressure look with any sort of baseball cap and watch your image transform. It should be a closet-goal to own at least one hat or cap (solid, Nike, sports-team are all recommended). It is a casual accessory that adds a masculine, but laid-back, vibe to any outfit and can also create a sexy illusion of athleticism, without anyone actually questioning your hand-eye coordination!

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Donna Wettstein.

North County Specialist.

AN EXCEPTIONAL REALTOR® FOR AN EXCEPTIONAL NEIGHBORHOOD. Donna helped me sell and buy our home. She is a top notch professional. She keeps you informed and definitely makes extra efforts to understand exactly what your needs are and meet them. She will go out of her way for you, and is a wonderful advocate. She sold my home in 5 days and found me a home before it even hit the market! We might not have gotten our dream home had she not went above and beyond what most agents usually do. Donna is amazing and I give her the highest of recommendations! Thao Le-Thanh Ha

My commitment to all of you is to work SMART and DILIGENTLY, paying special attention to YOUR individual desires and needs, and to make it a fun journey... YOU WON’T WANT TO MISS!

C: 619.884.1884 DonnaWettstein@yahoo.com EncinitasDreamHomes.com CalBRE: 01380900 MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 65

STUNNING SAN DIEGO

66 4L MAGAZINE | MARCH 2015

SARAH SHAW

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SARAH SHAW SAN DIEGO CONNECTION: My dad is from Jersey and my mom is from Kentucky. They both happened to move to Pacific Beach after college, which is where they met and got married. I’ve lived here my entire life. ZODIAC SIGN: Leo PROFESSION: Bartender/server at the Lumberyard Tavern in Encinitas HOBBIES: Yoga, traveling, baking, cooking, reading cookbooks, meeting up with friends and enjoying adult beverages. OUTDOOR ACTIVITIES: Going to the beach, bike rides through random neighborhoods I’ve never been in and hiking all around San Diego. FAVORITE FOOD: Beer, a citrus IPA. If I’m not in a beer mood then a Pinot noir. FAVORITE LIBATION: Old Fashioned … basically anything whiskey. … I bleed Jameson. Give me a bottle of Irish whiskey over roses and I’ll forever be yours.

GROWING UP: I have a younger sister and an older brother; I am the forgotten middle child. I have the same friends I’ve known since kindergarten. My parents took us around the world for a year when we were younger. That has definitely shaped who I am today.

CAREER: I am looking forward to having a couple of kids and raising them. Wherever I am in life, I want my family and I to be happy.

PASSION: I want to continue to travel. I’ve already been to 50 different countries. A wise old man once told me to keep the number of countries I’ve visited higher than my age so I am ahead of the curve. I’d like to travel to Southeast Asia, Cambodia, Burma, Thailand, etc.

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GADGETS & GEAR

REVIEWS

TECH ALL HANDS ON

BY CORY WATERHOUSE

Urwerk UR-110 Price: $130k

According to presenters: “The UR-110 continues Urwerk’s radical tradition of telling the time using orbiting satellite complications. In the UR-110, the time is always shown on the right side of the watch. The satellites follow a vertical line, graded from 0 to 60 minutes, in a downward motion. The UR-110 also features a control board on the dial side with indicators for “Day/Night” and “Oil Change”–Urwerk’s service interval display, as well as small seconds on a sub dial. Turning the watch over, the titanium back encloses an innovative automatic winding system regulated by dual turbines.” 4L Magazine’s take: Anyone who really knows me can attest to the fact that I’m not all that “fancy” in terms of my attire. As I type this, I’m still wearing pajamas and I’ve dropped off and picked up my kids from school. But I have to say I’m a sucker for a snazzy looking watch, and this UR-110 fits that definition. Anything that looks this cool and will absolutely get me mugged … then I will try and find a way to put it on my wrist. Urwerk.com

Ferrari 488 GTB

Price: TBD (but expect right about $300k)

According to presenters: “The Ferrari 488 GTB’s new 3902cc V 8 turbo is at top of the class for power output, torque and response times, making it the new benchmark for this kind of architecture. The engine unleashes 670 cv at 8,000 rpm along with 760 Nm of maximum torque in seventh gear and a response time to the accelerator of just 0.8 seconds at 2,000 rpm...”

Cladwell Personal Styling

Price: Free-ish (They make a commission from what you buy)

According to presenters: “This is Cladwell. They make it simple to dress better. For free. So, pull up a chair and tell them about yourself. Then, let their algorithm do all the work. They create a personal roadmap of all the clothes you need. And only the clothes you need. So you can check off what you own and only buy the clothes you’ll actually wear knowing that there’s a finish line in site. They customize your roadmap to your budget, body type and personal style ...” 4L Magazine’s take: As I’ve mentioned previously, I pretty much live in Cul-de-Sac Casual … khaki shorts, polos, t-shirts, flip flops and if I’m feeling super fancy, jeans and chukkas. So it’s not a stretch to say my wardrobe could use a nip and tuck on occasion. Maybe it’s just me, but when you still have college baseball shirts in your closet 20 years after throwing your last pitch, perhaps it’s time to check into some new attire. This is where online stylists come into play. I’m always fairly short on time, and I don’t really trust my sartorial decisions anymore. Out of the five men’s stylist websites I looked at, Cladwell seemed to be the most straightforward to utilize. Within 10 minutes of logging in, they were sending me choices to yay or nay. You also might want to check out www.Bombfell. com and www.TrunkClub.com. Play around with a few of those and let me know what you think you classy bastards ...

Cladwell.com

CRAZY CAR

LOVE

4L Magazine’s take: What’s that? Another car so crap-tastically out of my price range that I have a better chance of catching a golden meteorite by hand? Well, no spiffy red racer is too good for the loyal followers and general miscreants known as 4L Magazine subscribers. Feast your eyes on this beast … and then never be able to afford food, clothing or your mortgage again. Ferrari.com 68 4L MAGAZINE | MARCH 2015

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Cluster Bomb Drinks Cabinet Price: $TBD

According to presenters: “Standing more than eight feet tall and weighing 600 pounds, the mirror-polished Cluster Bomb Drinks Cabinet is a truly unique piece of furniture. Behind the gleaming 1970s missile fuselage, three glass shelves revolve around a gold-plated spindle. In the base, a sliding platform built from lacquered American walnut conceals an armory of custom-made cocktail utensils. With its potent fusion of industrial heritage and high-end craftsmanship, this breathtaking cabinet is without equal.” 4L Magazine’s take: Any jokes about libations from this beautiful case being “The Bomb” will be swift and adroitly handled by delivering a flurry of blows about the head and neck until that person is rendered unconscious or most of the douchebaggery has been extracted from their limbic system. FallenFurniture.com

Model MP5 Rubber Band Machine Gun With Sliding Stock Price: $80

According to presenters: “This wooden rubber band gun is modeled after the MP5 sub-machine gun, the most widely used sub-machine gun by military and police forces around the world. It’s made from solid hard rock maple—the same wood used for basketball courts and bowling pins. But don’t be mistaken: This rubber-band gun will not be taking a beating. Capable of semi-automatically firing 24 rounds at up to 30 feet as fast as you can pull the trigger, the MP5 sub-machine gun gives you a distinct advantage in elastic warfare.”

PaperKarma App Price: Free ya filthy animals (Android and iOS)

According to presenters: “PaperKarma can stop most unwanted mail that is addressed directly to you by taking photos of the unwanted mail you want to stop. Snap a photo, and you’re done. They automatically contact the mailer and remove you from their distribution list.” 4L Magazine’s take: Junk mail is right up there with stepping on Legos at 2 a.m. and those assface solar companies that call 15 times a day … they’re both infuriating and I can only imagine they are the reason for most of the sword fights and pistol duels in the area. But let’s stay focused.

4L Magazine’s take: Seeing as I’ve had OBS (Older Brother Syndrome) for more than 30 years now, a rubber band machine gun sounds like just the type of weapon I should have in my arsenal. Couple that with having 6- and 13-year-olds in my house and I reckon I’d get more use out of this toy than most other guys my age. It’d probably also work wonders in a drive-by ... on that insufferable neighbor in the silver car who feels the need to accelerate into a cul-de-sac, thereby recklessly endangering all forms of life on my street. Hypothetically speaking.ElasticPrecision.com

The PaperKarma application is really as simple as it looks, just take a picture and they take care of the rest. Plus, all your hippie friends will think you care about their greenish movement without having to show up to their patchouli and “incense” parties. PaperKarma.com

IF YOU’D LIKE TO HAVE YOUR PRODUCT REVIEWED BY 4L MAGAZINE, E-MAIL CORY@FOURELMAGAZINE.COM MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 69

RHYTHM

MUSIC LISTINGS

S ’ Y R H ILAPICKS BY HILARY CHAMBERS

March 12 7 P.M. BLEACHERS

House of Blues

It’s hard to imagine how Jack Antonoff kept his band Bleachers under wraps for an entire year as his band fun. toured heavily in support of their hits “Some Nights” and “We Are Young.” And while he insists that Bleachers was never intended to be a replacement for fun., the recent news of fun.’s alleged hiatus does thicken the plot a little bit. Whatever. Bleachers is rad, Jack crafts a mean song, and their live shows take their pop nuggets to a louder, dirtier place. Go see them at House of Blues and be ready to dance your face off.

MARCH 15 9 P.M. KEVIN SECONDS, GRAMPADREW

Bar Pink

Kevin Seconds has been one of my punk rock heroes since I wore out my 7 Seconds cassettes in the late ‘80s, especially because he wore his love of pop music on his sleeve. Still going strong as a musician and an artist, he has progressed by evolving and continually creating sweet, solid songs; he’s one of the most prolific singer/songwriters out there and has already recorded and released more than 50 songs this year. (His goal is 400 new songs in 2015.) Super-rad San Diego staple (and my pal) Grampadrew is the perfect complement to play on the same bill, so get there early enough to catch his set, and Matt Strachota’s too. Rad!

MARCH 24 7 P.M. TWEEDY

Balboa Theater

Spencer Tweedy has been slowly coming out of his dad Jeff’s shadow for most of his teenage years. He began blogging when he was around age 12 and jumped on Tumblr and Twitter soon thereafter, giving the world a peek into the life of a normal boy whose dad just happened to be in one of the coolest bands ever. He’s played drums for that long too, so it seemed like a natural progression for him to back his dad on what feels more like a family record than a solo album: 2014’s Sukierae. It’s fully loaded (so many songs!) with the beautiful, complicated music that Jeff has made for years with Wilco, but Spencer’s drumming (his dad has called him a “savant”) holds it down and lifts it up at the same time. Tweedy playing San Diego already feels like a little gift, so take advantage when they roll into the Balboa Theater on March 24.

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4Lmagazine.com

GOODNIGHT TEXAS BY HILARY CHAMBERS

beauty airbrushing makeup effects

wood.whitneyteal@gmail.com 907.748.5535

Make-up by Whitney Wood

WhitneyTealWoodMakeup.com

Just to be sure, I Googled the birth dates of Avi and Patrick of Goodnight, Texas, and it turns out they weren’t actually born in Appalachia in the late 1800s, which left me scratching my head. Thank goodness, though, because had they been, we probably wouldn’t be privy to their pitch-perfect blend of skilled musicianship, sparse arrangements and haunting, beautiful lyrics. Deceptively simple, the songs on their new album Uncle John Farquhar tell true stories that stick in your head not in the catchy, pop tune kind of way, but in the gives-you-the-feels kind of way—the best kind of way. SF Weekly in San Francisco included Uncle John Farquhar among their Top Records of 2014 list, and Goodnight, Texas has played with everyone from Sturgill Simpson to Emmylou Harris and Shakey Graves. If Americana was a family, Goodnight, Texas would be the cousins you’d hear cautionary tales about: living in a remote shack, brewing their own moonshine and writing gorgeous, plaintive songs on their banjos that make even the squirrels stop and pay attention.

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 71

MUSIC LISTINGS

HOT WIRE

CONCERT DATES

RHYTHM

3/5

UMPHREY’S McGEE House of Blues

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4Lmagazine.com

3/9

KONGOS House of Blues

3/10

JOSHUA RADIN Belly Up

3/4 7 P.M. GALACTIC, Belly Up In 1994, the New Orleans based, jazz-funk ensemble formed as the eight-piece Galactic Prophylactic. Soon dropping Prophylactic and two members, Galactic was quick to catch on, gaining an adamant following of fans that packed their New Orleans shows. In 1996, Galactic issued their debut LP Coolin’ Off, and the sextet went on to release a handful of albums, including Ya-Ka-May, a New Orleans recording featuring guest appearances ranging from Irma Thomas to The Rebirth Brass Band and Walter “Wolfman” Washington. 3/5 8 P.M. UMPHREY’S MCGEE, House of Blues Now known as a staple in the world of jam bands, Umphrey’s has played more than 100 shows annually through a period of 16 years. Formed in the early ‘90s, these guys are a little more rough around the edges, with a sound that is more of a Frank Zappa style with a back and forth, up and down sound, keeping your ears listening and trying to figure out what is going to happen next. 3/8 7 P.M. THE TRAGIC THRILLS, House of Blues This pop-rock quintet comes to San Diego with their self-funded, self-titled debut. You dig Imagine Dragons or Bastille? The Tragic Thrills will satisfy your taste in music with their drum-heavy songs and love-story lyrics. 3/9 6:30 P.M. KONGOS, House of Blues Kongos mixes up a sound reminiscent of indie rocks bands such as Muse or Kings of Leon with a worldly Miles Davis sort of twist. Whoa. The alternative-rock band is made up by the four sons of famous South African artist John Kongos. Their single “In the Music” reached No. 9 on South Africa’s influential TuksFM top 40, and the band is now based out of Phoenix and signed to Epic Records. 3/10 7:30 P.M. JOSHUA RADIN, Belly Up Zach Braff got ahold of Joshua Radin’s first single “Winter” in 2004, wanting it to be used on the actor’s hit show Scrubs. Since then, self-taught acoustic singer-songwriter Radin has released six albums, the newest being Onward and Sideways. His sound is calming and smooth, similar to a classic Paul Simon record.

3/11

BAYSIDE House of Blues

3/11 7 P.M. BAYSIDE, House of Blues This Hopeless Records, emo-rock band is still going strong after four studio albums, selling more than a quarter of a million records. Bayside began playing shows around Long Island, New York, and has since toured back and forth throughout the country. The band has a guitar heavy, distinct sound and loud, borderline scream-o vocals. 3/12 7 P.M. BLEACHERS, House of Blues Jack Antonoff of the band fun. created this indie-rock side project with a familiar upbeat, yet slightly poppy, album. The music is influenced by the ’80s while using modern production techniques. Their hit single “I Wanna Get Better” was released last spring, and the band is really spreading their wings into a new-wave realm of sounds. 3/13 8 P.M. COLIN HAY, Poway Center for the Performing Arts Despite his late ’80s pop hits with the Australian band Men at Work, Colin Hay has continued on a solo career through the ’90s and reappeared on the infamous Garden State soundtrack with his song “I Just Don’t Think I’ll Ever Get Over You.” Colin has a calm, strong, interesting voice that matches his memorable guitar riffs. MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 73

RHYTHM

MUSIC LISTINGS

3/13

TWIN SHADOW Belly Up

3/13 6 P.M. REBEL SOULJAHZ, House of Blues Rebel SoulJahz are bringing a mix of reggae, Hawaiian and R&B to the Billboard charts. The album Nothing to Hide spent more than 50 weeks on the Top Reggae Album charts and won the much respected Reggae Album of the Year award at Hawaii’s Na Hoku Hanohano Awards in 2009. 3/13 8:30 P.M. TWIN SHADOW, Belly Up Remindful of 1980s new wave, Twin Shadow (George Lewis Jr.) brings haunting synth structures and blending with a hint of R&B familiarity. His hit “Five Seconds” put him on the map, along with his movie-feature like music videos. His new album is inspired by a motorcycle crash he was involved in a few years ago, saying Eclipse will have a glossier sound and more direct songwriting. 3/14-15 NOON CRSSD FESTIVAL, Waterfront Park SD This lineup is packed with “forward thinking electronic artists,” including Empire of the Sun, Chromeo, Odesza, Flight Facilities, STRFKR and more. Three killer stages packed with up and coming DJs are rumored to attract a hip, new EDM style crowd to the beautiful location of the Waterfront Park in San Diego. 3/15 6 P.M. THE EXPENDABLES, House of Blues The Expendables put you in the mood for the warm Cali sun and cruising with your homies. Reggae, ska and a little pop with a dash of surf rock are some ways to describe these Santa Cruz natives. Sand In the Sky is their sixth album release since 2006.

3/15

THE EXPENDABLES House of Blues

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3/16 6 P.M. ANI DiFRANCO, House of Blues Her record label, Righteous Babe, really sums up Ani DiFranco. The singer, guitarist, multi-instrumentalist, poet and songwriter has released more than 20 albums, earning her spot into who she is considered today: a feminist icon. She is known for her one-of-a-kind sound and lyrics, with roots that spread through folk and alternative rock.

4Lmagazine.com

3/16

ANI DiFRANCO House of Blues

3/20

VINCE NEIL Casino Pauma

3/28

TYRONE WELLS House of Blues

3/19 7 P.M. TRAMPLED BY TURTLES, Observatory North Park Straight out of Duluth, Minnesota, Trampled by Turtles is a bluegrass/folk-rock band that hits all the right notes. Fast picking on the banjo and mandolin combined with a rippin’ fiddler, they have the ability to pick it up and rock out, without losing the precision of each note. 3/20 7 P.M. VINCE NEIL, Casino Pauma After parting ways with Mötley Crue in 1992, ex-singer Vince Neil has been busy building his solo career. From launching his own tequila brand, opening a tattoo shop and founding Vince Vineyards, he is back on tour bringing his signature “Vince” style to the stage again. 3/24 7 P.M. TWEEDY, Balboa Theatre Known for being the iconic singer of the band Wilco, Jeff Tweedy originally set out to do a solo album. His son Spencer became more and more involved, and it was decided that they would release the album as a duo under the family name Tweedy. Sukierae has hints of the signature Wilco sound with a bit of a new-age lift.

3/19

TRAMPLED BY TURTLES Observatory North Park

3/17 7 P.M. SHPONGLE, House of Blues Over the years, Shpongle has grown to be known for their live shows. But it is more than a show, it is an experience. With an almost circuslike act performing with techno/trance sounds, the music is built layer upon layer with different noises, sounds, vocals and instruments that tell a story and turn your night into one hell of a journey. 3/19 NOON HARD ROCK INTERNATIONAL RISING, Hard Rock Hotel The Hard Rock hosts a global search to find the next big band emerging from San Diego. Hard Rock Rising is a global “Battle of the Bands” that happens in cities worldwide and is now coming through our neck of the woods. The grand prize will be to play in front of 60,000 fans at the summer’s Hard Rock Rising Music Festival in Barcelona, Spain!

3/25 6 P.M. THE PINK FLOYD EXPERIENCE, House of Blues An elaborate, intricate and talented tribute band that has you second guessing what year you are in. Their performance goes over the top, allowing you to relive one of the most legendary times in music. Light shows, props and all! 3/25 7 P.M. RUBBLEBUCKET, Casbah High spirited and poppy are a few words to describe Rubblebucket, a band that brings an indie-rock sound with ska-infused arrangements. The band puts on an energetic live show that makes you want to get on stage with the array of artists and join the party. 3/28 7 P.M. TYRONE WELLS, House of Blues Born and raised in Spokane, Washington, Tyrone grew up only listening to gospel music. Eventually being exposed to artists such as Stevie Wonder and James Taylor, his music taste evolved into what he can call his own. This singer/songwriter is now signed by Universal Records and has a new album Remain out now. 3/29 6 P.M. ECHOSMITH, House of Blues Coming onto the scene with the hit “Cool Kids,” Echosmith is an ‘80s dance rock influenced band. The four siblings came together in 2009 to create the band and were signed to Warner Bros. in 2012.

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 75

LOCAL EVENTS

HAPPENINGS

AROUND TOWN

BY CORY WATERHOUSE

MARCH 14

ST. PATRICK’S DAY PARADE & FESTIVAL Wallet: Free Locale: Hillcrest

According to presenters: “The annual St. Patrick’s Day Parade will be followed by an Irish festival with traditional dancers, music, a beer garden and Celtic village.” 4L Magazine’s take: Ah yes, my favorite repository of green vomit and fake Irish.

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MARCH 6

SCHOLARSHARE’S TODDLER TIME: STORYTIME Wallet: Free with admission Locale: The New Children’s Museum, Downtown

According to presenters: “Join author and illustrator Luciana Navarro Powell to celebrate Reading Week with storytime and a drawing activity just for little’s!” 4L Magazine’s take: I think by “little’s” they mean kids. Or toddlers? I can’t say I’ve ever heard anyone refer to a child as a little. Maybe a little pain in the ass. … Anyway, I’m sure this will be fun for you and all your little pains.

MARCH 8

SAN DIEGO HALF MARATHON & 5K Wallet: $109-$150 (half marathon); $75 each for two people (relay); $45 (5K) Locale: Gaslamp

According to presenters: “The San Diego Half Marathon is a 13.1-mile race that celebrates the beauty and uniqueness of San Diego while raising money to support our communities!” 4L Magazine’s take: Go get sweaty to help the city of San Diego, you chubby, butter-sweating tub of chunk.

SATURDAY, JUNE 27, 10 A.M.-8 P.M. MARCH 5-7

NATASHA LEGGERO Wallet: $18 Locale: The American Comedy Company, Gaslamp

OCEAN BEACH STREET FAIR AND CHILI COOK-OFF FESTIVAL Wallet: $20 Locale: Newport Avenue along the Ocean Beach waterfront

According to presenters: “Natasha Leggero is an actress, writer and accomplished stand-up who stars in the Emmy nominated series Burning Love. She was recently on The Comedy Central Roast of James Franco and can be seen regularly on The Tonight Show and @midnight.”

According to presenters: “Join more than 70,000 visitors for the 36th annual Ocean Beach Street Fair & Chili Cook-off Festival. Attendees will enjoy an oceanfront chili cook-off, nonstop music and entertainment, family friendly activities, food and vendor booths, carnival rides and games, Artists Alley, a beachside beer garden, the community mural project and more ...”

4L Magazine’s take: She was in the blockbuster that wasn’t, Let’s Be Cops, and dated comedian Ari Shaffir. So, that’s all I know about her. Go watch her stand-up and fill me in.

4L Magazine’s take: Good thing this is near the beach. Just pray for an offshore breeze. Otherwise … some stoner is gonna flick his Bic and— KABOOM!—Crater City, USA. Brought to you by Beano. MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 77

AROUND TOWN

LOCAL EVENTS

MARCH 20-22

CHRISTOPHER TITUS Wallet: $22 Locale: The American Comedy Company, Gaslamp

According to presenters: “Christopher Titus has done five comedy specials. He is currently touring with his new one man show ‘Angry Pursuit of Happiness.’ Not happy to just do the same old comedy, Titus makes sure every new show covers a theme and takes the crowd on a ride.” 4L Magazine’s take: He’s always been kinda funny … but then he talks about how shitty his family is, and his dad was a jerk and an alcoholic … then it’s not really funny anymore ... it’s HILARIOUS!

MARCH 19

WE’RE A BIG FAN OF WIND ENERGY Wallet: Free with regular admission Locale: The New Children’s Museum, Downtown

According to presenters: “Impress your family by creating wind energy with your body and then blow them away with a take home art piece of your own! The interactive artwork Wind Vessel by artist Miki Iwasaki makes wind power.” 4L Magazine’s take: There are so many dad jokes flying around in my head right now, I have to sit down. Farts.

MARCH 23

JAKE SHIMABUKURO MARCH 12-15

JUSTIN WILLMAN Wallet: $18 Locale: The American Comedy Company, Gaslamp

According to presenters: “Justin Willman is an American magician, actor, comedian and TV personality. The Guardian dubbed him as ‘some kind of variety Voltron with a comic flair that marks him out as the leader of the pack.’” 4L Magazine’s take: Voltron? Like that awesome ’80s cartoon and toy that never seemed to work correctly? That sounds fun. I don’t think I’ve ever seen a robot/comedian/magician before. Sure would be sad to get my hopes up ...

Wallet: Wallet: $40 (in advance); $42 (day of show); $70 (reserved seating) Locale: Belly Up, Solana Beach

According to presenters: “Jake’s latest release is Live, his first full-length CD since 2006’s best-selling Gently Weeps. After taping dozens of U.S. and overseas performances, Jake chose these tracks as representing ‘the best of the best’ of his live playing.” 4L Magazine’s take: I saw a documentary about Jake Shimabukuro and was amazed by what he could extract from that instrument. But probably the most important thing I learned was the ability to correct everyone who mispronounces ukulele. It’s OOK-UH-LAY-LEE. You’re welcome.

MARCH 20

HERBIE HANCOCK & CHICK COREA MARCH 14

Wallet: $27-$100 Locale: La Jolla Music Society, La Jolla

Wallet: $50 (VIP); $35 (adult); $15 (kids 2-14) Locale: San Diego Junior Theatre, Downtown

According to presenters: “For over half a century, Herbie Hancock and Chick Corea have been blazing their own paths of artistic innovation at the keyboard. Program includes both artists as an acoustic piano duo.”

SPRING SWING WITH RICHARD MORRISON AND JT BIG BAND

According to presenters: “A musical celebration with Richard Morrison and the JT Big Band features dancing, special guest performances and a silent auction.” 4L Magazine’s take: Head down and listen to some big band and swing music, just to show your kids that Taylor Swift is indeed a steaming pile of … fine, her song has been stuck in my head for weeks. Why the hell can’t I stop singing her songs? It’s getting really embarrassing. 78 4L MAGAZINE | MARCH 2015

4L Magazine’s take: Two absolute giants in the jazz world. Branch out and listen to something different. Your Creed CD will be there when you get home.

4Lmagazine.com

MARCH 21

LA JOLLA PLAYHOUSE ANNUAL GALA Wallet: $500-$5,000 Locale: La Jolla Playhouse, La Jolla

According to presenters: ““Save the date for La Jolla Playhouse’s Annual Gala. This glittering event will feature standout performances and sneak peeks of new works in development, paired with exquisite cuisine, fine wines, live music and dancing!” 4L Magazine’s take: I’d still like to see what $5k gets you at one of these events. Except maybe the slow descent into poverty?

MARCH 28

BIKES & BEER SAN DIEGO Wallet: $45 Locale: Start and end at Mike Hess Brewing North Park, Downtown to Shelter Island MARCH 21

APOLLO 13 45TH ANNIVERSARY EVENT Wallet: $295 (per person); $2,950 (per table) Locale: San Diego Air & Space Museum, Downtown

According to presenters: “Join us as we recognize the true saga of ingenuity, risk and triumph from American heroes. Honoring America’s legacy space programs– Mercury, Gemini and Apollo; accepting President Kennedy’s challenge to land on the moon in a decade.” 4L Magazine’s take: Any of you weirdos who can say we didn’t land on the moon with a straight face, please e-mail me and I’ll send you a care package. That care package is just a Polaroid of my family flipping you off, but feel free regardless.

MARCH 14, 17, 20, 22

SAN DIEGO OPERA PRESENTS NIXON IN CHINA BY JOHN ADAMS Wallet: $45-$290 Venue: Birch Aquarium at Scripps Locale: San Diego Civic Theatre, Downtown

According to presenters: “Straight from the headlines and live news broadcasts of the day, Nixon in China pays musical witness to President Richard Nixon’s historic trip to Beijing in 1972 and goodwill meetings with China’s Chairman Mao Tse-tung and Premier Chou En-Lai.” 4L Magazine’s take: Huh? A musical about Nixon’s endeavors in China? Sounds just shy of batshit cray … but hell, OK, I’m in. I promise to give you a solid 14 minutes before I snore like a buzzsaw and drool on myself.

According to presenters: “Bikes & Beer–bringing together worldclass cycling & world-class beer in San Diego.” 4L Magazine’s take: Please remember folks, you can indeed get a CUI (Cycling Under the Influence). Although the punishment for a CUI is less costly than a DUI, a CUI is still a misdemeanor and will show up as a conviction (which means you have a criminal record doing what every person on a bike in PB is doing). And if you are under age 21, a CUI conviction could mean a suspension of your driver’s license. Safety first kids ...

ONGOING

MUMMIES 3D: SECRETS OF THE PHARAOHS Wallet: Included with general admission Locale: San Diego Natural History Museum, Downtown

According to presenters: “Journey to the royal tombs of Egypt and explore the fascinating world of the pharaohs as told through the mummies of the past.” 4L Magazine’s take: I’m beginning to learn that Egypt’s pharaohs were less scary and powerful like the guy from The Mummy, and they were more feeble and inbred like the kid Quintin we used to pay to eat bugs in elementary school. Jokes on us because now people pay big bucks to eat crickets because of the low fat and high protein combination. Or maybe I just hung out with a weird crowd back then ... MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 79

AROUND TOWN

LOCAL EVENTS

JACKPOT

St. Patrick’s Day in San Diego Say you wake up one morning and the streets have turned green. Naturally you’d freak out. Not San Diegans. That’s just one aspect of the city’s yearly St. Patrick’s Day festivities. Having the largest outdoor party west of the Mississippi is another. But what you really want to know is where to go to party, for green beer, whiskey and corned beef. Here’s a few of our favorites spots to celebrate St. Patrick’s Day. BY CHRISTINA VALLE

2015 ST. PATRICK’S DAY PARADE AND FESTIVAL

Wallet: Free to the Public Locale: 5th Avenue & Maple, Balboa Park Time: 9 a.m. to 6 p.m. Start the St. Patrick’s Day festivities early on Saturday, March 14, at the 2015 St. Patrick’s Day Parade and Festival. Entertainment continues with Irish step dancers in the morning and live music on two stages in the afternoon, featuring The Fooks, Pocket Whiskey Fellas, Highland Way, Irish Rockin’ Rebels, The Shamrockers, Lexington Field, and Tony Cummins. For an ice cold Guinness, find your way to one of the two beer gardens. StpatsParade.org

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19TH ANNUAL shamROCK

Wallet: $35 before March 14; $45 day of event. VIP tickets: $75 before March 14; $95 day of event Locale: 6th Avenue & E Street, Gaslamp Quarter Time: 4 p.m. to midnight For the West Coast’s largest outdoor party, head to the Gaslamp for the 19th Annual shamROCK on Saturday, March 14. The streets of Downtown will transform into Ireland’s lush green hills courtesy of 80,000 square feet of Astroturf. Grab a pint at shamRock’s 150 foot outdoor Irish Pub and get down to live Irish Rock, Irish Punk Rock and other Irish favorites at shamRock’s three music stages: The Luck of the Irish, The Clover and The Pub stages. Visit participating Gaslamp restaurants and bars to fuel up on drink and food specials. SanDiegoShamrock.com

ST. PATRICK’S DAY 10K RUN, 2 & 4 MILE RUN/WALK

Locale: Tecolote Shores Park, Mission Bay Check website for fees/registration Prepare for all that eating and drinking you’ll be doing Saturday with a little morning run. Sign up for the St. Patrick’s Day 10K run and two- or four-mile run/walks in Mission Bay taking place on March 14. In its 35th year, the run/walk around the Tecolote Shores Park benefits the Rady Children’s Hospital San Diego. Participants can also enter a drawing for sports and running merchandise, dinners for two and entertainment packages. After your race, enjoy pizza provided by Domino’s and beer from Stone Brewing and Ballast Point. KathyLoperEvents.com/StPatrick

When it comes to traditional Irish fare, potatoes and corned beef and cabbage are a must for St. Patrick’s Day. Wondering where you can get these staples alongside your ice cold pint and Jameson?

Pacific Beach Shore Club // PBshoreclub.com Shore Club gets the party started early in PB. From Friday, March 13, until Tuesday, March 17, order up the famous Red Bull Vodka Slushies— tinted green for some extra festive flair—and corned beef tacos for a San Diego twist on St. Paddy’s Day drinks and grub. The Duck Dive // TheDuckDive.com The Duck Dive is open at 9 a.m. daily all March long. From March 15 - 21, stop by the PB gastropub for brunch and $3 Absolut Bloody Buddies and $15 Bottomless Mimosas to help cure those St. Paddy’s week hangovers. When you’re ready to start drinking again, order flights of Jameson, Angry Paddy Bombs (Paddy Devil’s Apple whiskey dropped in an Angry Orchard cider) or Irish Car bombs to continue the fun. Pair these with Duck Dive’s St. Paddy’s Flatbread, DD Reuben Sandwich and The Irish Dinner with corned beef, braised potatoes and cabbage and topped with house kraut to help fuel you up. TAVERN // TavernAtTheBeach.com When the 17th finally rolls around, Tavern’s Chef Christina Pancheri will be serving up traditional Irish dishes with a twist like pot pie with cilantro mashed potatoes and house corned beef served in a variety of ways. Like any good leprechaun, pair your meal with green beers and Jameson. True North Tavern // TrueNorthTavern.com There’s always a celebration at True North Tavern in North Park. Grab a pint of your favorite beer and chow down on True North’s corned beef and cabbage special before the luck of the Irish strikes at the pool tables. Lumberyard Tavern // Lumberyard101.com Lumberyard Tavern has the North County covered for St. Paddy’s Day. Located on the 101, gather up the crew and celebrate at Lumberyard with food and drink specials that include green beers, lamb stew, shepherd’s pie and corned beef tacos. Or wet your whistle with a Guinness float and the more traditional corned beef and cabbage dinner with red potatoes and carrots.

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 81

striving to make a

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All Waste Paper, Plates And Inks Are Recycled

SAN DIEGUITO PRINTERS 1880 Diamond Street • San Marcos, CA 92078 Phone: 760.744.0910 • sd-print.com MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 83