OCTOBER 2014 // THE BEER GUIDE
Beer MMM...
BREWERIES, TAVERNS AND BOTTLE SHOPS
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TRAVEL
Pivo is Just a Wor d For Be er . Sorry to disappoint if you were expecting a clever name dripping with irony, an insider joke, an odd innuendo, or random irreverence. Nope. Brewmaster Matt Brynildson just wanted to call his Hoppy Pils “Pivo”. In Czech, pivo simply means beer. Kind of refreshingly appropriate for a beer that doesn’t claim to be anything that it’s not. Just a West Coaster’s hoppy take on the classic Czech Pils. Word.
#BeerBeforeGlory
FROM THE EDITOR * Fully cultured yet unshaven*
volume 2 * issue 8 * OCTOBER 2014
Publisher/Editor Chris Lapham
I’m always sad when summer comes to an inevitable end. If you read this column, you’ve heard me say it a million times. This year I’ve decided to embrace fall and welcome the leaves changing color, the air getting a little cooler and the days getting shorter.
Director of sales/Senior Editor Steve Kang Senior Managing Editor Cory Waterhouse
But lets be honest, we’re in sunny San Diego. Is there really that much of a difference between seasons? I don’t think so.
Director of Marketing Pete Rocky Creative Consultant/Photo Editor John Schnack
One of my favorite annual events that help heal me from the end of summer woes is Oktoberfest, so much so that we opted to place it on the cover. Now, I have to be totally honest. The crew at 4L put some serious thought into a PBR or Keystone Light cover as a prank. Something deep down told me that the “beer enthusiasts” of San Diego might not appreciate the humor in that. I thought it would have been funny as hell.
Online Editor Jeran Fraser RESEARCHER matt fairbanks
The San Diego beer scene is bigger than ever, to say it’s booming would be an understatement. With so many amazing breweries, brewpubs and gastro pubs, it was a no brainer to put together a comprehensive guide on everything you need to know about the San Diego beer scene. You can rest assured we did plenty of “research” to make sure everything was spot on. If we left anybody out, as I’m sure we probably did, we’re genuinely sorry. Please don’t storm the offices of 4L in protest.
CONTRIBUTORS Meghan Balser, Mike “Mikey Beats” Beltran, Michelle Lyn, Erik Martin, Lara Miller, Bridget Najour, Brady Phelps, Stacy Cafagna Pollard, Miles Roberson, Brian Shire, Jason Stewart, Molly Tremblay, Max Wettstein, Steve Woods
Turning to a more serious note, October is Breast Cancer awareness month. My grandmother was a survivor and I think Cancer has touched everyone at some point in their lives. Whether it’s family, friends or coworkers, nobody can escape it. Please read the story by Stacy Cafagna Pollard on page 64. Aside from being incredibly uplifting, it’s also very educational. We can all learn a lot from ladies like Santi.
Account Representatives Andrea Batlle, Marissa Goodbody, Teresa Strom
As we roll into week one of October, the NFL is entering the second quarter of the season. Come on, you had to know I wouldn’t make it through one of these columns without mentioning the lightning bolts. What a job they’re doing this year, especially considering that the injury bug has bit them pretty good. If you remember correctly, I predicted the Chargers would make some noise in the AFC. I know it’s still early so I’m not getting ready to polish the Lombardi trophy yet, but we’re sure off to a damn good start. Keep up the good work fellas.
OCTOBER
BEER 2014 // THE
GUIDE
Beer
When you get to the toe, turn the boot - Beerfest
M M M ...
, TAVERNS BREWERIES LE SHOPS AND BOTT COM 4LMAGAZINE.
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on the cover: Sarah, Amelia and Natalie of Encinitas Alehouse 4L Magazine 1880 Diamond St., San Marcos CA Phone: (760) 744-0911 www.4Lmagazine.com
LOVE
LOVE
As I close this out, I wanted to give a special thanks to the lovely ladies at the Encinitas Ale House. Beautiful girls with a great beer IQ, it doesn’t get much better than that.
photographers Lauren Fraser, John Schnack
Eat SEPTEMBER
BALL ISSUE
AUGUST
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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.
FITNESS NUTRITION
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4 4L magazine | October 2014
FOOD & DRINK RELATIONSHIP S TRAVEL
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CONTENTS
DEPARTMENTS
Gambling 48 Tips: Blackjack “Double Down”
2014
ON PAR
beer guide
52 review: Silverado Golf & Spa
page 14
56 golf Tips: Putting
Fitness
Business
8 Fast Break: Getting in Basketball Shape
58 Investing: Municipal Bonds
10 max wettstein:
60 Review: Bon Affair
Fitness & Nutrition
Fashion
food/drink
62 Snowboarding Must-Haves
28 chef’s table: Todd Allison, Morada
relationships
30 BEATS & EATS: OB Noodle House + Bar 1502
64 Musings: Breast Cancer Strikes Close to Home
34 Restaurant Review: Masters 36 CRAFTY: The Bellows 38 Happiest Hour: OB Warehouse 40 Beer me: Green Flash Brewing 42 Tender: Kasi Klapakis, Tavern at the Beach 44 dish: Grilled Cheese with Muenster, Cambozola, Caramelized Peppers & Onions + Crispy Smoked Bratwurst
stunning san diego 66 Michelle Galang
rhythm
70 hot wire: Concerts and Show Dates 76 review: Thievery Corporation
around town 78 October events: Local happenings and things to do
68 All Hands on Tech: Lust-worthy gadgets that we all don’t need 6 4L magazine | October 2014
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FITNESS
FAST BREAK
Getting In
Basketball
Shape By Jason Stewart
I recently accepted the position of head varsity boys basketball coach at San Dieguito Academy in Encinitas. Since accepting this offer in August, I’ve been urgently hustling to assemble a staff, put together a game schedule and get familiar with my team. Recently, we were participating in a very popular “Fall Ball” high school basketball league. This is a great opportunity to begin the process of getting to know your prospective players for the upcoming competitive season. Getting to know players consists of assessing talent as well as character traits. Coaches can tell who has been preparing for these moments. I believe there is a part of competitive nature that is classified under “conditioning” and being in “basketball shape.” It should be said this component of competitiveness is very closely tied to a person’s “drive” or “will to win.” For those of us in the working adult world, we know it’s the person willing to work hard when others aren’t willing to put out the same effort that makes you stand out above the crowd. Conditioning is that detail in all sports. Basketball shape is unique from other sports like football or cross-country and track and field. Basketball requires speed, quickness, agility, flexibility, stamina, leaping and bounding all in combination with a specific lung capacity. Basketball shape is hard to achieve, but if you’ve ever seen a basketball player sculpted in peak shape, it is beautiful.
ROOT FOR THE MUSTANGS I want to extend an invitation for you to keep tabs on San Dieguito boys basketball program as we move toward the winter basketball season. The basketball schedule is posted at www.SDAFoundation.com.
How do I get in basketball shape? 01 Ditch the long distance running routine. Yes, long distance does help with your lung capacity. However, basketball requires you utilize what’s called “quick twitch” muscle memory to make explosive moves in any direction at any given time. Instead of running three miles on a flat surface, try running a series of shorter sprints where speed and power can be developed and measured at a higher rate. Combine running and sprinting all in the same routine. 02 Take it easy on the weights. Being strong is necessary in basketball. Lifting weights is suggested. The question is what type of lifting is best for basketball players? Basketball players’ workouts have more emphasis on varied reps with less weight than on lifting the athlete’s maximum weight as many times as possible in one set. The later refers to what football players might do to increase their strength rapidly. Football players tend to be more massive. Basketball athletes need to have a more elastic power, proving to be strong and limber in all situations. Using weights in combination with yoga would be a good idea. Some basketball players utilize pilates classes that consist of a heavy dose of core building exercises that improve balance, which translates to strength. 03 Get some rhythm. Basketball is made easier if you are familiar with fluid motions. Make an effort to get your body used to blending moves together. Quickness in your feet and hands allow for explosive, creative and spontaneous moves that may be required at a moment’s notice. Work on your flexibility consistently. It might not be a bad idea to go dancing. Dancing to rhythm and blues music helped me in my younger years. I would also say Zumba and dancing to Latin-based music would be ideal. I’m not saying if you grew up dancing to hard rock or country that you can’t be a great basketball athlete. It’s only to say those who dance to music with a more rhythmic, fluidflowing melody may find certain maneuvers easier than those who did not. 04 Practice at game speed. Practice!?! Yes, practice at game speed always. Plenty of players play in basketball gyms and on local playgrounds all over the country. However, if you are not consistently moving at game speed, then your lungs and your legs are not moving at the pace required when the season comes. Another benefit to competing at game speed is that when you’re moving fast, you invent new moves. One thing I remember about my youth was making spontaneous moves that made the crowd and my opponents make that “Ooooo” sound. Most of the time these moves are not planned. They just happen because you have to react to the moment.
Plato said, “Necessity is the mother of invention.” I also once heard it said, “Necessity is the mother of creativity.” In basketball, when you and an opponent are moving at full speed, a lot of creativity is needed.
Jason Stewart can be reached through his website at www.ProUniversity.Net or by email at Coach@ProUniversity.net 8 4L magazine | October 2014
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FITNESS with Max Wettstein
HGH
Human Growth Hormone
Is it truly a ‘Fountain of Youth’ hormone and should you consider hGH replacement therapy?
10 4L magazine | October 2014
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DISCLAIMER Not medical advice. Opinion only.
accomplishing one of the best things you can do to maximize your natural hGH production. Other natural occurring times when hGH is secreted is in direct response to intense exercise, physical trauma and during periods of fasting/ hunger. More on this later, as we can deduce simple strategies to maximize our hGH based on this information. Human growth hormone helps restore and regenerate all soft-tissue, synthesizes protein
(leading to increase in muscle mass and overall anabolic state), promotes the utilization of fat, Natural human growth hormone, abbreviated as hGH and medically known as somatotropin, is a truly amazing and essential hormone, but sadly it is not a fountain-of-youth hormone. In this article I’m only going to discuss hGH’s role in fully mature adults. Produced synthetically since 1985, hGH is available only by (very expensive) prescription via low-dose injections. The synthetic form of hGH is known generically as somatropin but is sold through prescription under many different brand names, usually ending in “-trope” or “-tropin.” There is absolutely no oral tablet or capsule form of hGH that is legitimate because it is destroyed in the stomach during digestion. There is absolutely no supplement that will boost your own hGH production. Those are all false claims and marketing ploys, unregulated by the FDA. The only synthetic form of real hGH is available by prescription injection only. You are moronic and endangering yourself if you try to buy black market hGH and administer it to yourself; that is as far as I am going to discuss black market hGH because I refuse to waste your time. In adults, hGH is secreted by the pituitary gland in sporadic short bursts throughout the day, peaking at night about an hour after we first fall asleep and enter our first deep-sleep phase, which is why if you take nothing else away from reading this article, simply by ensuring you go to bed at the same time each night and don’t miss that critical first cycle of sleep, you will be
improves lean-body mass and body composition, protects bone density, and raises levels of the companion hormone, Insulin-like Growth Factor-1 (IGF-1). IGF-1 is often the marker used to test for hGH levels in the bloodstream. Because hGH is secreted in short, sporadic bursts throughout the day, it is very difficult to accurately test for baseline levels. However, we know that hGH peaks during puberty and then tapers off slowly from middle-age adulthood onward. This would seem to imply that as we age into our forties and beyond we all must eventually become deficient in our hGH production and further that it would make sense for all of us to benefit from hormone replacement therapy. There are quite a few longevity clinics and unethical doctors out there touting hGH replacement therapy as an “anti-aging” therapy, not to mention some athletes seeking hGH to improve performance and faster recovery. With all the benefits listed earlier, there certainly does not seem to be a downside to hGH or replacement therapy to restore levels to normal. But the risks far outweigh the benefits when we interfere. As many post-menopausal women will tell you (if you dare ask!), hormone-replacement therapy is very complicated and not without many negative side-effects. It seems that even the best endocrinologists still cannot duplicate what naturally occurs with our own hormone production levels and ratios, and even if they are coming close, sometimes it seems we are just meant to age in a certain manner with a natural tapering of hormones as Mother Nature intended.
The main drawback of hGH replacement therapy is no doubt the cost, at a minimum of $1,000 per month for prescription injections. In addition, all hormone replacement therapy also needs to be closely monitored by a doctor and cycled accordingly, as it will lose its efficacy and cause the body to shut down its own production otherwise. There are clinically diagnosed medical cases where adult hGH replacement therapy is warranted such as pituitary or hypothalamic disease, or damage from radiation therapy. But seeking a prescription for “longevity” or “anti-aging” or improved athletic performance is never a good idea and quickly leads to bigger problems such as edema, joint pain and swelling, high LDL cholesterol levels, carpal tunnel syndrome and hyperglycemia. Furthermore, growth hormone causes ALL tissues to grow, not just your vanity muscles, including all your organs, even your heart. You don’t want to mess around with the synthetic stuff. It is so much easier, cheaper and safer to maximize your GH levels the old-fashioned way: through simple diet and exercise strategies. As I mentioned earlier in this article (and in many of my past articles), intense exercise directly and immediately triggers a huge hGH surge. So does fasting. Intermittent fasting, as I have also discussed before, is a fasting strategy that can be applied to simultaneously exploit a planned fat-burning window, trigger GH and minimize insulin, all without risking muscle-catabolism or break down when done properly. Lastly, as I mentioned in the very first paragraph, if you truly want to protect your peak GH secretion window, do not let anything interfere with your bedtime and your first phase of deep-sleep, approximately 1.5 hours after you first fall asleep. And remember this: Unless you’re shelling out at least $1,000 per month for low-dose hGH prescription injections, you are getting ripped off; what you think you are getting is a fake placebo at best, and dangerous at worst!
October 2014 | Fully cultured, yet unshaven | 4L magazine 11
NUTRITION with Max Wettstein
the human
Microbiome Like it or not, you are host to trillions of bacteria that are an integral part of everything about you!
i am your neighbor!
we come in peace!
Your microbiome refers to the assemblage of microbes (bacteria) that live in and on our body. These living bacteria, considered “friendly flora” or commensal for the most part, outnumber our own human cells 10 to 1. We are more foreign bacteria than we are “human!” Up to five pounds of our body weight are made up of the living, high-functioning bacteria we carry around with us, mostly residing in our colon or gut. (Remember: Most of our body weight is actually comprised of water.)
don’t mind me! hi!
12 4L magazine | October 2014
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NUTRITION with Max Wettstein
We’ve come a long way in our understanding of microbes, and what distinguishes a good bacteria from a disease-causing pathogen. By now, from a holistic perspective, you should understand that while there is a time and place for sanitation, anti-bacterial soaps and cleaners, and antibiotic drugs, to be optimally healthy we must learn to co-exist with bacteria and even nurture and feed our own friendly flora that we are host to. Culturally we should also not associate the word bacteria with dirty or unsanitary. When we are truly healthy in a holistic sense, we naturally coexist with most types of bacteria, even the disease causing ones–they simply don’t seem to infect us on a day-to-day basis. In fact, our own colonies of friendly bacteria help us “fight off” the bad bacteria. It’s an amazing microbial world of checks and balances taking place within our gut and on every surface of our body, established initially from birth, and building onward. Improper initial bacterial colonization at birth and as infants due to C-section delivery (because vaginal birth is when and where newborns receive their first implantation of bacteria from mom), or chronic disruption of these native flora colonies due to long term use of antibiotic drugs can skew our health so far that many systemic inflammatory and autoimmune diseases can be set in motion, often blamed on other allergic reactions, or lifestyle factors such as poor diet or lack of exercise. This is because our native gut flora also serve to regulate and balance our immune system and prevent it from over-reacting. Over time, our immune system gets conditioned to the friendly microbes and bacteria living in our gut and learns not to react to them or attack them. The immune T-cells become regulated. But when a course of antibiotics disrupts our good bacteria colonies, it can leave a void for bad pathogenic, disease-causing bacteria to take up residence or multiply.
ongoing. Not only is the research directed at learning more about how we mutually coexist and rely on bacteria, but researchers are also genetically coding the DNA of these bacteria and linking them to specific human traits or diseases. These various colonies of bacteria reside all over our body and they can only live in their designated spot and are highfunctioning and symbiotic. And everywhere they exist they are part of a microbiome area of human real estate where they maintain a system of checks and balances and help regulate our immune system, and even produce a myriad of enzymes that are necessary for final digestion and nutrient absorption. Did you know that without gut bacteria we would be unable to produce the enzymes to synthesize vitamin B? And that final part of complex-carbohydrate and fiber digestion is only possible because colon bacteria do so by fermentation (sometimes producing methane gas as a byproduct)? Even bacteria that were once thought to be only problematic and pathogenic, like H. pylori (blamed for causing stomach ulcers), are being discovered to serve other important roles and throw something else out of balance when you remove them. For instance, when H. pylori is destroyed with prescription medication, even if the ulcer is healed, it then causes Ghrelin levels (the “hunger hormone”), to rise unchecked, and the victims tend to gain follow-on weight. It is simply beyond the scope of this article to even begin to touch on the myriad of essential, symbiotic functions that are accomplished by the trillions of bacteria we coexist with. What I want you to take away with you though are two important points for your holistic health: 01 Replenish and even re-establish your healthy gut flora daily by eating probiotic and fermented foods such as organic yogurt or cottage cheese or drinking kombucha tea. You can also supplement with probiotic capsules that contain billions of living friendly bacteria. You can then “feed” your gut flora by eating plenty of greens and fibrous foods!
02 If you have a history of using antibiotic drugs, then you may have seriously disrupted and imbalanced your own microbiome. It could perhaps be the underlying cause of any number of allergies, inflammatory diseases or autoimmune ailments you may have. You should immediately begin a home program to re-establish healthy bacteria In fact, many systemic inflammatory and autoimmune diseases are now colonies and gut flora. You can do this by eating probiotic abundant being rethought to be caused or linked to missing or dysfunctional gut flora, whole foods listed above and by supplementing. The latest cutting such as type-2 diabetes, Crohn’s disease, Celiac’s disease, colitis, even edge, emergency medical treatment (and I assure you this is not anecobesity and autism. dotal or without prior clinical testing) is for folks with serious DISCLAIMER Is it possible that the recent surge in folks who claim to have a intestinal infections or inflammatory disorders to undergo “gluten sensitivity or allergy” may actually have an imbalance or fecal microbiota transplantations, or FMTs, from trusted, lack of healthy bacteria residing in their guts? This is all based tested fecal donors, to instantly kickstart healthy gut flora Not medical advice. on a relatively new project of research known as The Human Micolonies. This procedure is also known as Fecal BacterioOpinion only. crobiome Project, which was commissioned in 2007 and is still therapy.
October 2014 | Fully cultured, yet unshaven | 4L magazine 13
a tour of san diego’s best local breweries
14 4L magazine | October 2014
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Aztec Brewing Company
“Aztec Brewing Company is a little bit of nostalgia and a little bit of new life. Although they are working to revive an old-style brand, they are also working hard to be conscious of the importance of being green and being natural. They use choice malts and high-quality hops. It costs more but you’ll agree it’s worth it. They want you to be able to savor the flavor before you taste it. Their beers range in flavors mild to strong. The alcohol levels vary too—from a good kick back beer to a beer that will kick back. Give them a try.” 2330 La Mirada Drive, Vista (760) 598-7720 • AaztecBrewery.com Back Street Brewery
“The neighborhood microbrewery brings together Lamppost’s awardwinning pizza with the freshest handcrafted ales and lagers. The brewmaster uses traditional brewing methods along with the finest ingredients available. They brew their beer in small batches to ensure freshness and quality. Although their methods are more expensive, they believe this process creates the best tasting beer. At Back Street the ales and lagers are heartier and more interesting than many of the beers you may find elsewhere. They encourage you to discover the wonderful taste and many different styles of beer that they offer.” 15 Main Street, Ste. #100, Vista (760) 407-7600 • LamppostPizza.com/backstreet Ballast Point Brewing Company
“The perfect balance of taste and aroma. An obsession with ingredients. An exploration of techniques. And while they savor the result, they’re just as fascinated by the process to get there. What started as a small group of home brewers, who simply wanted to make a better beer, evolved into the adventurers known today as Ballast Point.” 10051 Old Grove Road, Ste. B, Scripps Ranch • (858) 695-2739 5401 Linda Vista Road, Ste. 406, Linda Vista • (619) 295-2337 www.BallastPoint.com
Alpine Beer Company
“Pat opened Alpine Beer Company right in the middle of his hometown. Just in the nick of time, too, because the AleSmith-to-Alpine commute was killing him. There are approximately eight to 10 beers on tap at the brewery. These are available for purchase onsite in growlers but must be enjoyed elsewhere. Because of the small size of the operation, demand can exceed supply at times. They have seven flavors they make regularly and seasonal specials that come and go.” 2351 Alpine Blvd., Alpine (619) 445-2337 • AlpineBeerCo.com AleSmith Brewing Company
“Forged in 1995, AleSmith is an artisan microbrewery that specializes in handcrafted ales in a variety of styles. Deeply rooted in the amateur and craft brewing communities, AleSmith ales have continued to garner national and international awards and acclaim, as well as a loyal and rabid following among beer enthusiasts.” 9368 Cabot Drive ,San Diego (858) 549-9888 • Alesmith.com Arcana Brewing Company
“Formerly known as Fezziwig’s Brewing Co., Arcana Brewing Company is a craft microbrewery that makes what they think are some pretty delicious ales. Potent porters, English milds, stouts, strong ales–the beauty of being a small shop is that they get to brew what they want when they want and serve it at peak quality. They brew their classic favorites, experimentals and can even customize a special batch brewed just for you and yours. Turning this dream into a reality has been a joy and a challenge, and they hope you’ll come join them for tasters at the brewery one of these weekends!” 5621 Palmer Way, Carlsbad, CA 92010 (909) 529-2337 • ArcanaBrewing.com
Amplified Ale Works
“Amplified Ale Works is an ocean-view brewpub located in Pacific Beach. Formerly California Kebab & Beer Garden, the restaurant shifted its focus when owners Alex Pierson and JC Hill decided to expand their house brewery while keeping the California-fresh, Mediterranean-inspired menu the same. There’s no better place to take in views of the Pacific Ocean than right there on their beer garden patio. Come see what they’re up to; they’re always rotating their lineup and brewing new styles.” 4150 Mission Blvd., Pacific Beach (858) 270-5222 • AmplifiedAles.com
October 2014 | Fully cultured, yet unshaven | 4L magazine 15
belching beaver
“Belching Beaver does not brew good beer. They brew truly great beer. Currently, they are crafting seven distinct beers that range from pale ale to stout, which are sure to please anyone’s tastes. Their first priority is using quality ingredients to create the beer recipes at their microbrewery. When they decided to move forward with the brewery, they told Troy not to worry about how much money they were spending on ingredients. With a name like Belching Beaver, they better have great beer or they would be the biggest joke in town. They contracted their hops before they found a location or even bought equipment.” 980 Park Center Drive, Vista • (760) 599-5832 • BelchinBeaver.com
The beer company
“One of the few brew pubs that brew on-site in the Gaslamp district. They have great munchies so whether you are there for a drinking lunch or for happy hour, you will have a great time with your co-workers!” 602 Broadway, San Dieg (619) 398-0707
Barrel Harbor
“They are passionate about brewing craft beers that are simply exceptional. They draw inspiration from their home brewing roots and the vibrant Vista, California brew culture. Using only the finest ingredients available, their Brewmaster draws from a decade of experience to deliver a variety of hand crafted beers.” 2575 Pioneer Ave., Ste. #104, Vista (760) 734-3949 • BarrelHarborBrewing.com Blind Lady Ale House
“After you come there, you will say that you love B.L.A.H. beer, because that is the acronym for the Blind Lady Ale House and you definitely love all their beers on tap. The fact that Lee Chase brews Automatic beer onsite makes it even that much better. Drop by and see the hundreds of vintage skateboards hanging on the wall as you enjoy yourself a fantastic pint.” 3416 Adams Ave., Normal Heights (619) 255-2491 • BlindladyAleHouse.com 16 4L magazine | October 2014
Breakwater Brewing Company
“Using equipment salvaged from a brewery in New Orleans in the aftermath of Hurricane Katrina, Breakwater set out to offer something to just about anyone: There are between 10 to 14 house beers on tap at any given time, as well as 25+ palate-pleasing guest beers, from local and far-flung breweries. The food menu boasts delicious signature pizzas, paninis and appetizers (including six varieties of chicken wings) and eight widescreen TVs display the patrons’ choices of sports or television programs. The kid-friendly environment includes video games and pinball machines so there’s a place to hang out while parents enjoy great food and brew.” 101 N. Coast Hwy., Oceanside (760) 433-6064 • BreakwaterBrewing.com Callahan’s Pub & Brewery
“It was started by two restaurant managers from Mira Mesa who thought the community could be well served by having an Irish pub and brewery in the neighborhood. They borrowed money to get it off the ground and worked lots of hours to keep it going. They found many eager and loyal customers that helped them grow. What started as the dream of two individuals has evolved through the efforts of many. They have grown to include San Diego Brewing Company as well! Callahan’s owes its success to many people: The suppliers who bring the freshest ingredients available, their hard-working, friendly staff and, most importantly, people like you! They work hard to provide a unique atmosphere, great food, fresh beer and personable staff.” 8111 Mira Mesa Blvd., Mira Mesa (858) 578-7892 • CallahansPub.com
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Coronado Brewing Company
“Legends are questionable, but one islander tale you can believe in is that of Coronado Brewing Company’s flavorful West Coast-style beers drawing locals and journeymen like a beery beacon to the warm embrace of Coronado’s sunny shores and the brewery’s front door. To that end, they have embraced the mermaid as their trademark image. Allow their alluring icon to seduce you to the bold, trademark taste of San Diego’s vibrant and legendary craft brewing scene.” 170 Orange Ave., Coronado • (619) 437-4452 1205 Knoxville Linda Vista, San Diego • (619) 275-2215 CoronadoBrewingCompany.com Gordon Biersch
“From the get-go, Dan and Dean had a clear vision of what they wanted: a monument to beer, where people could come drink freshly brewed beer and have a great meal simultaneously. Only authentic, German-style beers would be served, and in the tradition of the ones Dan brewed while attending the Technical University of Munich, the most renowned brewing school in the world. Beer would be brewed according to Reinheitsgebot (the age-old German Purity Law of beer) with only the finest ingredients: Hallertauer hops, two-row malted barley and a special yeast strain imported directly from Germany.” 5010 Mission Center Road, Mission Valley (619) 688-1120 • GordonBiersch.com Helm’s Brewing Company
“Helm’s Brewing Company is a community brewery. It’s a place where people stop by after work to check out what’s new on the menu and have a quick taster before heading home. Their facility is a place to take the edge off while enjoying a fine beer with neighbors and friends. Helm’s Brewing Co. is a place where everyone is welcomed. They have developed lots of friendships with people from around the city and hope to develop many more as they continue to brew beer.” 5640 Kearny Mesa Road, Kearny Mesa (858) 384-2772 • HelmsBrewingCo.com
hillcrest brewing company
“The world’s first ‘Out and Proud LGBT Brewery’ is located next door to the iconic Hillcrest Pride Flag. The fourth in line of the world famous Hillcrest landmark restaurant group Mo’s Universe, HBC features handcrafted beer and stone-fired pizzas with bottles, growlers and kegs to-go. Their brews, salads, chicken wings and pizzas have captured the essence of San Diego’s most colorful and vibrant neighborhood, with pizza pies that are perfectly orchestrated with a focus from the water and flour to create the crust to the fresh Italian roma tomatoes, fresh toppings and cheeses. Pouring only grains and grapes, their hunky brewsters can direct your taste buds to any one of HBC’s own nine microbrews or 16 all local guest taps whose own breweries have each defined the taste of their neighborhoods.” 1458 University Ave., Hillcrest (619) 269-4323 • HillcrestBrewingCompany.com
Indian Joe Brewing
“Indian Joe Brewing represents the culmination of a longtime dream for him and it didn’t come easy. The way he see’s it, the challenges he faced were insignificant compared to those of his ancestors, who had been forced into the Spanish Mission system and later relocated to Indian reservations and other areas of North San Diego County.”
green flash brewing company
“Their esteemed brewmaster Chuck Silva and his talented brewing team have developed an award-winning assortment of specialty craft ales that are uniquely Green Flash. After releasing the game changing West Coast IPA, their beers developed a loyal following of craft beer lovers. They remain steadfast in their commitment to a beer-first philosophy. For that, they are celebrated by beer enthusiasts worldwide. To keep their fans thirsty for more, they consistently produce experimental, limitededition and seasonal offerings in addition to a solid lineup of long-time favorites. Through their trailblazing approach to craft brewing, they have established a benchmark within the craft beer community.” 6550 Mira Mesa Blvd., Mira Mesa (760) 597-9012 • GreenFlashBrew.com
2379 La Mirada Drive, Vista (760) 295-3945 • IndianJoeBrewing.com Iron Fist Brewing Company
“The family owned brewery is smack-dab in the middle of the exciting San Diego craft beer scene. Their passion for the best handcrafted beer prompted them to make a lot of it. However, they quickly realized they were making a bit more than they could drink themselves, so they decided to sell whatever they couldn’t drink to you. So do yourself a favor; start a little revolution. It’s okay, they won’t tell on you. Put the 500 pack of light lager back with all its buddies and rule your taste with an Iron Fist!” 1305 Hot Spring Way, Vista (760) 216-6500 • IronFistBrewing.com
October 2014 | Fully cultured, yet unshaven | 4L magazine 17
Julian Brewing Company
“Julian is only an hour away from San Diego, but it is a world away from the every-day hustle of city life. Traffic up there means wild turkeys crossing the road. It is the beauty and serenity of Julian that drew the proprietors to open the brewery in the historic mining town. From the colors of fall to the snow white of winter and the warm, star-filled nights of summer, there is nowhere they would rather be. Nickel Beer Company was founded in 2013 by Tom and Lindsey Nickel, owners of O’Brien’s Pub in San Diego. Tom started home brewing at age 18 and has wanted to open a brewery in Julian since 1995. He worked in local breweries from 1996 to 2005 and in 2004 he was named the World Beer Cup Small Brewing Company Brewmaster of the Year.” 1485 Hollow Glen Road, Julian (760) 765-2337 • NickelBeerCo.com Latitude 33 Brewing Company
“Interestingly, Latitude 33 isn’t just the current world headquarters for beer, half a world away, it’s also the place where beer was invented. A quick check of the history books will also show the 33rd parallel played host to some of the world’s most significant events. Great civilizations have risen and fallen (and risen again) upon it. Silk roads and superhighways traverse it. Mythical creatures, ancient gods, biblical figures, sultans, kings, emperors, pirates and explorers have all called it home. Some even believe the line has mystical significance.” 1430 Vantage Court, Vista (760) 913-7333 • Lat33Brew.com
Karl Strauss Brewery
“It was on Feb. 2, 1989, that Karl Strauss Brewing Company officially opened its doors in downtown San Diego and kicked off the city’s craft beer industry. Happily, as Karl Strauss Brewing Company grew, so did the industry as a whole. San Diego quickly became home to more breweries, many of which got their starts with Karl Strauss. Brewers and beer enthusiasts alike came to Karl Strauss, learned about quality and consistency from the best, and went off to create their own breweries. To this day, they take great pride in having influenced many of the brewers who now make up the DNA of our local brewing community.” Main Brewery: 5985 Santa Fe Street, La Jolla • (858) 273-2739 5801 Armada Drive, Carlsbad • (760) 431-2739 1044 Wall St., La Jolla • (858) 551-2739 1157 Columbia St., Downtown • (619) 234-2739 9675 Scranton Road, Sorrento Mesa • (858) 587-2739 10448 Reserve Drive, 4S Ranch • (858) 376-2739 KarlStrauss.com
Lightning Brewery
“By 1982, Jim had brewed his first terrible beer, the necessary failure of all earnest home brewers. He went back to the brew shop, got a few more tips and tried again. Twentythree years later, Lightning beers are on tap in 300 local restaurants, local bottle shops and grocery stores.” 13200 Kirkham Way, Poway (858) 513-8070 • LightningBrewery.com Mad Lab Craft Brewing
The lost abbey
“Their brewers brew a range of seasonal beers each year (adding a Christmas beer annually to total five limited releases). Rooted in the monastic and artistic Belgian brewing traditions, each of these beers is available year-round for the enjoyment of Sinners and Saints alike. Brewed to no particular style, these beers are non-denominational. Their barrel-aged beers are released on a when-they-are-ready basis.” 155 Mata Way, San Marcos (800) 918-6816 • Lost Abbey.com 18 4L magazine | October 2014
“Nano Brewery, in Otay off the 905 East across from the DMV, was started by a husband and wife who are proud to be a part of the craft brewing industry in San Diego. Their ultimate goal is to serve their fans premium craft ales and generate employment opportunities in South Bay.” 6120 Business Center Court, San Diego (619) 254-6478 • MadLabCraftBrewing.wordpress.com Mike Hess Brewing Company
“Mike Hess Brewing is one of the premier craft breweries in San Diego, a destination for aspiring small craft breweries as well as local craft beer fans and tourists alike. From humble beginnings, Mike Hess Brewing has grown to include two locations in San Diego, the original “nano” in the Miramar area as well as their showcase production brewery in the North Park midtown area.” 7955 Silverton Ave. #1201, San Diego • (619) 786-4377 3812 Grim Ave., North Park • (619) 786-4377 MikeHessBrewing.com
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oggi’s pizza and brewing company
“The Oggi’s franchise was originated by two brothers, George and John Hadjis, who began serving up their own pizzeria experience in August of 1991. After more than 20 combined years working in the technology industry, George and John opened their first restaurant in Del Mar as a franchisee of an existing local pizza chain. Throughout the years, the restaurant concept evolved from a pizzeria style to a sports-themed restaurant with many televisions, the addition of delivery, followed by the evolution into the brewing industry.” 2562 Laning Road, Liberty Station, Point Loma • (619) 876-5000 Carmel Valley, 12840 Carmel Country Road • (858) 481-7883 828 Mission Gorge Road, Santee • (619) 449-6441 2245 Fenton Parkway, San Diego • (619) 640-1072 Oggis.com Mission Brewery
“Mission Brewery was originally established in 1913. The brewery, like most breweries of the time, went out of business during the first year of Prohibition. In 2007, Dan Selis, an avid homebrewer, re-established the brand and eventually relocated the manufacturing and the tasting room to downtown San Diego in the historic Wonder Bread building in the East Village. Mission has been brewing commercially for more than seven years. With more than 30 national and international awards under its belt, Mission is considered one of the top craft breweries in San Diego County.” 1441 L St., San Diego (619) 544-0555 • MissionBrewery.com Monkey Paw Pub & Brewery
“If you take the cool local vibe of their mother bar Hamilton’s, and the hip aspect of their sister bar Small Bar, then add a brewery next door and you get Monkey Paw. They have a bunch of their own styles as well as carry anybody else who is important in the industry.” 805 16th St., East Village (619) 358-9901 • MonkeyPawBrewing.com Mother Earth Brew Company
“Their business caters to home brewers seeking the highest quality, freshest ingredients and to people who enjoy sampling great beers–many of which are exclusively available at their tasting bar! Come on by for a truly unique experience, and always remember: Love your mother!” 2055 Thibodo Road, Vista • (760) 599-4225 206 Main St., Vista • (760) 726-2273 MotherEarthBrewCo.com New English Brewing Company
“Nestled in an industrial park, this man cave keeps everything subtle with a tasting room nestled among tanks. They have some new school funky beers but also have the classics keeping it old school. For a no frills beer loving experience, come check this place out.” 11545 Sorrento Valley Road, Sorrento Valley (619) 857-8023 • NewEnglishBrewing.com
pacific beach alehouse
“With their handcrafted beer, eclectic menu, friendly service and lodge-like ambiance, Pacific Beach AleHouse is anything but ordinary. Whether you’re looking for a great place to spend an afternoon, kick off your evening or linger long into the night, Pacific Beach AleHouse is the perfect destination.” 721 Grand Ave., Pacific Beach (858) 581-2337 • PBalehouse.com
Offbeat Brewing Company
“Offbeat Brewing Company is a small collective of like-minded people who believe that well-crafted beer, untethered art and the communities that support them are what make life worth living. Founded by Tom and Sarah Garcia in 2011, this is a brewery whose identity doesn’t just stop at great beer. Embracing the idea that brewing is an art form, they strive at Offbeat to support the artists around them, regardless of medium.” 1223 Pacific Oaks Place, Escondido (760) 294-4045 • OffbeatBrewing.com/splash Pizza Port
“Everybody who lives in San Diego has heard of Pizza Port. With three locations just steps from the beach, who could resist? Their fourth location is just a bit further inland but it boasts their state of the art canning line. If you’re lucky enough to get a tour, be prepared to be amazed. Their friendly environment caters to families and singles alike. Also, sharing picnic benches also allows you to be friendly to the neighbor next to you while stuffing your face with amazing pizza and washing it all down with amazing beer.” 571 Carlsbad Village Drive, Carlsbad • (760) 720-7007 1956 Bacon St., Ocean Beach • (619) 224-4700 135 N. Hwy. 101, Solana Beach • (858) 481-7332 2730 Gateway Rd., Bressi Ranch • (760) 707-1655 PizzaPort.com
October 2014 | Fully cultured, yet unshaven | 4L magazine 19
Port Brewing Company
“In 1997, when Tomme Arthur was hired by Vince and Gina Marsaglia to brew at Pizza Port in Solana Beach, he released Dubbel Overhead Abbey Ale, the first Belgian-style beer ever brewed at Pizza Port. A series of Overhead ales was developed, and many other Belgian inspired beers soon followed. After many years of small scale Pizza Port brewing, Tomme and Vince began formulating a plan to bring these beers to a wider audience. Charged with a vision and a brewer who could realize it, one of the largest remaining obstacles—a brewhouse—fell in 2005. Today, Port Brewing continues at the vanguard of craft brewing, ranked as one of the top 10 new breweries in the nation by both industry experts and enthusiasts alike.” 155 Mata Way, San Marcos (800) 918-6816 • PortBrewing.com
Prohibition Brewing Company
“They use traditional brewing methods and the finest ingredients to produce superb, unique brews. They are a craft brewery offering specialty brews, flavorful food and a casual atmosphere. Their company was built by enthusiastic drinkers, all of whom have traveled abroad to Germany and Austria with a goal to incorporate unique flavors in their beers while creating a ‘welcome arms’ atmosphere. The essence of Prohibition Brewing Company is friends, family and good times; they want their brewery to offer not only great beer but also a gathering place that you can return to time and time again.” 2004 E. Vista Way, Vista (760) 295-3525 • ProhibitionBrewingCompany.com
Rip Current Brewing
“This Brewery is the result of two friends who were avid homebrewers and wanted to reach a broader audience then the guests at our houses. Paul Sangster and Guy Shobe came up with the idea of opening a brewery in August of 2011 and have been focused on opening a brewery producing high quality, flavorful ales and lagers which capture our passion for craft beer.” Love your mother!” 1325 Grand Ave., San Marcos (760) 481-3141 • RipCurrentBrewing.com Rough Draft Brewing Company
Rock Bottom Restaurant and Brewery
“Passionate about pints. Maniacal for malts. Rock Bottom always has been and always will be about the beer. Every tank they tap represents hours of planning, experimentation, ingenuity and precision by the local Rock Bottom brewmaster. While they pride themselves on the remarkably consistent quality of their beers, they’re just as dedicated to letting the personality, experience and particular expertise of each brewmaster shine through.” 8980 Villa La Jolla Drive, La Jolla (858) 450-9277 • RockBottom.com 20 4L magazine | October 2014
“They like beer. And word on the street is you do, too. So you’ve been petitioning with your boss for beer breaks instead of smoke breaks and trying to get a tap handle installed in the lunch room. There’s nothing wrong with that. That’s thinking outside the box, right? At Rough Draft, they like to reward that forward thinking with handcrafted beers that are as unique in character as those who drink them. They favor style over perfection and take joy in sharing their great-tasting creations with those who simply love to try new beer.” 8830 Rehco Road, Ste. D, Sorrento Valley (858) 453-7238 • RoughDraftBrew.com
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San Diego Brewing Company
“The original manufacturing facility known as San Diego Brewing Company opened in 1896. The brew house held a 25-horsepower engine, which operated the elevator, barley mill, mash tun and other apparatus. San Diego Brewing Company delivered their product to all parts of the city and county in bottles or in barrels. Today, the new San Diego Brewing Company hopes to carry on the tradition that was started so long ago.” 10450 Friars Road, Ste. #L, San Diego (619) 284-2739 • SanDiegoBrewing.com San Marcos Brewery & Grill
“They produce only the finest ‘handcrafted ales’ from their micro-brewery and serve each glass fresh from the tap. Their ales include: Two Timing IPA, Red Amber, Golden Premium, Honey Ale and Hefeweizen. Their Old English Ale and Oatmeal Stout are dispensed through a traditional hand pump, creating a distinct similarity to authentic English ale.” 1080 W. San Marcos Blvd., San Marcos (760) 471-0050 • SanMarcosBrewery.com Stumblefoot Brewing Company
“Stumblefoot is a name that personifies the bootstrap and prototyping format they have gone about creating their brewery. The name pays tribute to their willingness to experiment. Stumblefoot Brewery is in its second year of joining the ranks of new breweries. They have setup in San Diego’s North County, an area that has become a Mecca for beer. And all you need to do be a part of it is ... represent!” 1784 La Costa Meadows Drive, San Marcos (760) 208-1012 • Stumblefoot.com
Stone Brewing Co. world bistro & gardens
“If you ask most San Diegans what they were drinking when they first converted to craft beer, I bet you 99% of them will say it was a Stone. Stone Brewing forged a movement against the “yellow fizzy beer” and showed San Diego and now the world that beer with better ingredients will satisfy your thirst as well as your pallet. If you haven’t converted yet, don’t worry, they aren’t going anywhere. As a matter of fact, they are considered as one of the best breweries in the world. Drop by their Escondido location for a brewery tour and you will learn a few things as well as see all of the other great beers that they distribute on behalf of the movement.” 1999 Citracado Parkway, Escondido • (760) 471-4999 2215 30th St., San Diego • (619) 501-3342 310 N. Tremont St., Oceanside • (760) 529-0002 • StoneBrewing.com 2816 Historic Decatur Road, Liberty Station, Point Loma • (619) 269-2200 1202 Kettner Blvd., Suite 101, Little Italy • (619) 450-4518 795 J St., East Village • (619) 727-4452 StoneBrewing.com
Thorn Street Brewery
“The location was up until early 2012 a local outlet called Home Brews and Gardens. The shop was loved by local patrons, but owner Dennis O’Connor realized that he liked making beer a lot more than he did selling supplies to do so. He teamed up with avid home brewers and fellow San Diego natives Dan Carrico and Eric O’Connor to start the project that would transform the former local home brew shop into Thorn Street Brewery. The renovated space has been transformed into a beautiful tasting room with a seven-barrel brewhouse in a large, open, naturally lit back room.” 3176 Thorn Street, North Park (619) 501-2739 • ThornStreetBrew.com
Twisted Manzanita Brewing Company
“They recognize that craft brewing is an art that requires tremendous attention to detail and extensive involvement from their brewers in every aspect of the process. In response to that need, they have created a space for their brewers to think outside the box and use new and interesting ingredients sourced both locally and internationally. This is the driving force behind Manzanita’s ability to deliver products of the highest caliber.” 10151 Prospect Ave., Santee (619) 334-1757 • TwistedManzanita.com
Societe Brewing Company
Wet ‘n Reckless Brewing Company
8262 Clairemont Mesa Blvd., Kearny Mesa (858) 495-4509 • SocieteBrewing.com
10054 Mesa Ridge Court, San Diego (858) 480-9381 • WetnReckless.com
“Travis Smith had an interest in craft beer for years, but that interest only grew as he started brewing his first batches of beer in his kitchen in 2002 after his girlfriend Lorah (now wife) bought him his first home-brewing kit. His interest grew to the point that he abandoned the career he set out for to brew beer professionally.”
“This brewery was their life. And a big part of lots of other people’s lives, too. Things were always getting better with more business, better brewing equipment and even more interesting beers, with plans to move to other locations. Then, on the evening of Sunday, July 27, the brewery caught fire and almost everything is destroyed. While they dig themselves out of the ashes, they are working on some plans to rebuild, recreate, reinvent and rebirth this beloved little brewery bigger, better and more fun than ever.”
October 2014 | Fully cultured, yet unshaven | 4L magazine 21
22 4L magazine | October 2014
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Hamilton’s Tavern
“As the mother bar to Small Bar and Monkey Paw, Hamilton’s delivers by keeping it classic and old school. It’s dimly lit, filled with locals, and with a staff that really knows what they are talking about.” 1521 30th St., South Park (619) 238-5460 • HamiltonsTavern.com Masters
“The new addition to the block blew us away in our restaurant review this month. Their craft cocktail menu is great and so is their beer selection. This is a place that you definitely have to try and if you do, I bet you will try, try, and try them again.” 208 S. Coast Hwy., Oceanside (760) 231-6278 • MastersOceanside.com Neighborhood
“Neighborhood set out to counter the dominance of Crap Beer in the local social, and dining landscape. As a pioneer in the proliferation of San Diego’s “gastropub culture”, Neighborhood fights the perception of what a beer establishment can and should be – successfully combining quality beer, locally sourced food, and intelligent design.” 777 G St., Gaslamp • (619) 446-0002 • NeighborhoodSD.com OB Noodle House
Barleymash
“Beer anyone? Not only do they serve up a ton of beers, their menu items are inspired by beer as well as uses beer for ingredients. For a true beer loving experience, come in and have a drink and a meal. Afterwards, stay because it’s the hottest bar in the Gaslamp. This place is always happening.”
“This place is so good that we did our Beat and Eats feature on it this month. They have an amazing selection of beers with amazing deals.” 2218 Cable St., Ocean Beach (619) 450-6868 • OBNoodleHouse.com
600 5th Ave., Gaslamp • (619) 255-7373 • Barleymash.com
Barrel Republic
“Barrel Republic is the Mecca for craft beer lovers to come for freedom: the freedom to pour, freedom to compare, freedom to be amongst other like minded craft beer enthusiasts. Located in the heart of the craft beer Capitol of the United States, San Diego, Barrel Republic has 44 craft beers and gives all of its patrons the privilege to pour their own beer.”
1261 Garnet Ave., Pacific Beach • (858) 270-9922 • BarrelrePublic.com Coyote Ugly
Remember the movie? Hot chicks dancing on the bar while you’re chugging beer? Yes, this is that place. They have all the beer you want and they have food too. But the real “kicker” is that you get some eye candy entertainment for your enjoyment. 820 5th Ave., Gaslamp • (619) 308-8459 • CoyoteUglySaloon.com Craft and Commerce
“They actually make beer cocktails. This reason alone should make you want to check it out. When you’re ready to go pee pee, be prepared to pee pee your pants because they play a audio loop of their bad Yelp reviews spoken by a serious voice….haha!” 675 W Beech St., Little Italy • (619) 269-2202 • Craft-Commerce.com Draft
“Located directly on the Mission Beach boardwalk, Draft is serving up 69 beers on tap and 30+ bottles pairing the surf and sand with a wide variety of craft beers. But the appeal doesn’t stop at the #brewsandviews” 3146 Mission Blvd., Mission Beach (858) 228-9283 • BelmontPark.com/restaurants/draft Encinitas Ale House
“Looking for beers from around the world in North County? Look no further. This cozy joint has 32 taps of both international and local beers, and microbrews. They also have fantastic unique burgers so you don’t have to move an inch to also get delicious grub.” 1044 South Coast Hwy. 101, Encinitas • (760) 943-7180 • EncinitasAlehouse.com
Churchill’s Pub
“One of the original San Diego beer bars that brought craft beers to the public. You can argue that they may have the best beer selection in all of San Diego. If you get a chance to chat with owner/ operator Ivan, you will soon find out how refined his beer palate really is and he accepts nothing less for his establishment.” 887 West San Marcos Blvd., San Marcos (760) 471-8773 • ChurchillsPub.us
October 2014 | Fully cultured, yet unshaven | 4L magazine 23
O’brien’s Pub
This San Diego institution has been around since the beginning. At first glance, it seems like any other pub around town. When you take a closer look, you realize that its’ popularity and history is backed up by their wide selection of beer offerings from around the world.” 4646 Convoy St., Kearny Mesa • (858) 715-1745 • OBriensPub.net Public House
“Their impressive 43 tap system of Belgians, Germans, and microbrews from all around the United States is rivaled by their mega-selection of 350 bottles. Come and enjoy some of their specialty and limited release bottles and you will feel like the King of beers, but please don’t start calling yourself Bud.” 830 Kline St., La Jolla • (858) 551-9210 • The-PublicHouse.com Regal Seagull
“They are a quaint little joint nestled in Leucadia boasting a fine selection of Craft Beer, as well as a complete menu of artisan sausages and other delectable items.” 996 N. Coast Hwy. 101, Encinitas • (760) 479-2337 • RegalSeagull.com San Diego Brew Project
“Why drink over-commercialized, unexciting, yellow fizzy beer when there’s so much delicious, locally brewed, San Diego craft beer available? Putting San Diego craft beer on tap helps your local economy, supports job growth and allows your business to offer a more unique product.” 1735 Hancock St., #1, San Diego (619) 333-8512 • TheBrewProject.com
Tiger Tiger
Every wonder how to choose the right beer? Well a good way is to go to a place where they have narrowed it down for you. Lee Chase, formerly of Stone Brewing, currently of Automatic Brewing only puts beers on tap that he finds interesting and worth while. If you’re looking for a little guidance or already know that his beers on tap are what you should be drinking, go to Tiger Tiger. 3025 El Cajon Blvd., North Park (619) 487-0401 • TigerTigerTavern.blogspot.com
Tap Room
“How can you go wrong with almost 50 beers on tap? They have to have a beer that you like. If you’re unsure what you’re in the mood for or want to just be a little beer adventurous, stop by and have a beer or 50.”
1269 Garnet Ave., Pacific Beach • (858) 274-1010 • SDTaproom.com Tavern at the Beach
“You have to come here for three reasons. Firstly, they have a bunch of handles. Secondly, you can get a private tap and one of their tables. Lastly, everything is ½ off during their happy hour.” 1200 Garnet Ave., Pacific Beach (858) 272-6066 • TavernAtTheBeach.com The Compass
Lumberyard Tavern
“Owner / operator Lisa Belasco offers 20 beers on tap and 20 bottles. Her knowledgeable staff will help you pick out the perfect brew on those hot summer days as well as those cold winter nights. This Encinitas local waterhole has plenty of room at the large u shaped bar to enjoy a few several pints or plenty of tables for family night where you can sneak in a pint or two during dinner. Don’t forget to enter their annual charity golf tournament supporting the communities of Solana Beach, Cardiff, Encinitas, and Leaucadia”
967 S. Coast Hwy. 101, Encinitas • (760) 479-1657 • Lumberyard101.com 24 4L magazine | October 2014
“One of the original gastro pubs to hit North County, the Compass has been going strong for years. What’s the reason? They have great management, super attractive and friendly staff members, great selection of beers, and awesome food. This place is so alive that you completely forget that they don’t even have televisions. So put down your phone and say hi to your neighbor.” 300 Carlsbad Village Dr., #202, Carlsbad (760) 434-1900 • TheCompassCarlsbad.com Toronado
“When you look up at their nicely organized beer menu, it’s easy to make a decision by compartmentalizing your thoughts. If you’re a rookie or just super indecisive, the bartender will guide you along your way through their large number of choices until you arrive at your beer destination of choice.” 4026 30th St., North Park • (619) 282-0456 • ToronadoSD.com
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Bottle Shops Baron’s Marketplace
Brother’s Provisions
Del Mesa Liquor
Fiori’s
4001 West Point Loma Blvd. San Diego, California 92110 (619) 223-4397 BaronsMarketplace.com
16451 Bernardo Center Drive San Diego, California 92128-2523 (855) 850-2767 BrosProvisions.com
6090 Friars Road San Diego, California 92108-1002 (619) 299-1238
3981 Eagle St. San Diego, California 92103 (619) 298-6464
Farmer’s Liquor and Market
Glenn’s Market
Bayho Liquor
California Liquor
4031 Avati Drive San Diego, California 92117 (858) 581-3000
3013 Juniper St. San Diego, California 92104-5436 (619) 281-7100
2045 University Ave. San Diego, California 92104 (619) 296-3900 FarmersLiquor.com
2835 University Ave. San Diego, California 92104 (619) 295-4373
Best Damn Beer Shop
Callahan’s Pub and Brewery
1036 7th Ave. San Diego, California 92101-5302 (619) 232-6367 KrispSD.com
8111 Mira Mesa Blvd. San Diego, California 92126 (858) 578-7892 CallahansPub.com
Bine and Vine
Chris Liquor
3334 Adams Ave. San Diego, California 92116-1820 (619) 795-2463 BineAndVine.com
2275 Sunset Cliffs Blvd. San Diego, California 92107 (619) 222-0518
Grant’s Marketplace Fifty Seven Degrees/ The Brew Project
1735 Hancock St. San Diego, California 92101-1118 (619) 234-5757 TheBrewProject.com
2953 Beech St. San Diego, California 92102 (619) 231-0524 Idaho Market
2810 El Cajon Blvd. San Diego, California 92104 (619) 726-4938
Clem’s Bottle House and Deli Bottlecraft
2161 India St. San Diego, California 92101-1723 (619) 487-9493 BottlecraftBeer.com
4100 Adams Ave. San Diego, California 92116 (619) 284-2485 ClemsBottlehouse.com Cost Plus World Market
Bottle Rack
5307 Lake Murray Blvd., #B San Diego, California 92119 (619) 698-9110 The Boulevard Wine and Spirits
4245 El Cajon Blvd. San Diego, California 92105-1231 (619) 281-0551
372 Fourth Ave. San Diego, California 92101 (619) 236-1737 CostPlus.com Courtesy Liquor and Deli
3963 Governor Drive San Diego, California 92122 (858) 453-2621 Del Cerro Beverage and Deli
Bristol Farms
8510 Genesee Ave. San Diego, California 92122 (858) 558-4180 BristolFarms.com
6380 Del Cerro Blvd. San Diego, California 92120 (619) 286-0321 DelCerroBevnDeli.com
October 2014 | Fully cultured, yet unshaven | 4L magazine 25
Jimbo’s Liquor Store
Mesa Liquor
Quality Market
Tap That!
4411 Genesee Ave. San Diego, California 92117-3005 (858) 278-6440
4919 Convoy St. San Diego, California 92111-1601 (858) 279-5292 MesaLiquor.net
2329 Madison Ave. San Diego, California 92116 (619) 295-9108 QualityLiquorStore.com
3207 Roymar Road Oceanside, California 92058 (760) 433-4827 TapThatKegNow.com
6380 Del Cerro Blvd. San Diego, California 92120-4703 (619) 286-0321 KnBWineCellars.com
Mission Bay Liquor
Riviera Liquor House
University Liquor and Deli
1580 Garnet Ave. San Diego, California 92109 (858) 274-9510
4114 W. Point Loma Blvd. San Diego, California 92110 (619) 224-7200
3328 Governor Drive San Diego, California 92122 (858) 453-4411
Keg Guys
OB Quick Stop Market
San Diego Beer Works
Valley Liquor
3896 Rosecrans St. San Diego, California 92110 (619) 296-1531 KegGuys.com
4984 Voltaire St. San Diego, California 92107 (619) 226-8559
437 S Hwy 101, Ste. 107 Solana Beach, California 92075 DelMarTimes.net
875 Hotel Circle South San Diego, California 92108-3406 (619) 296-1323
The Olive Tree Marketplace
Sea Trader Liquor
Whole Foods Market
4805 Narragansett Ave. San Diego, California 92107-3104 (619) 224-0443
1403 Ebers St. San Diego, California 92107 (619) 223-3010 SeaTraderLiquorAndDeli.com
711 University Ave. San Diego, California 92103-3202 (619) 294-2800 WholeFoodsMarket.com
2931 El Cajon Blvd. San Diego, California 92104-1204 (619) 282-2392 PacificLiquor.com
Servall Liquor
Windmill Farms
1279 University Ave. San Diego, California 92103-3311 (619) 692-3225
6386 Del Cerro Blvd. San Diego, California 92120 (619) 287-1400 WindmillFarms.net
Plaza Wine and Spirits
Sorrento Wine and Spirits
6755 Mira Mesa Blvd. San Diego, California 92121-4392 (858) 450-2939
9430 Scranton Road, Ste. 106 San Diego, California 92121-4741 (858) 458-4290
K N’ B Wine Cellars
Keg N’ Bottle
6060 El Cajon Blvd. San Diego, California 92115-3813 (619) 265-0482 KegnBottle.com Linda Liquor
6950 1/2 Linda Vista Road San Diego, California 92111 (858) 277-1330 MCAS Miramar - Building 2499
San Diego, California 92145 (858) 695-7315
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Pacific Liquor
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(Includes Fries) Monday and Tuesday For Only $12.99
Oceanside 3186 Vista Way #100 | (760) 433-4668 San Marcos 775 Center Drive | (858) 451-6000 Mission Valley 1400 Camino De La Reina | (619) 299-4668 Gaslamp 410 Market Street | (619) 235-4668
WestCoastHooters.com
October 2014 | Fully cultured, yet unshaven | 4L magazine 27
food/drink
CHEF’S TABLE
Todd Allison Morada By Michelle Lyn
Tucked into the heart of Rancho Santa Fe, Morada is a hotel restaurant that shines. The centerpiece of The Inn at Rancho Santa Fe, Morada overlooks the sprawling grassy courtyard of the property that serves as an ideal playground for kids to run around while mom and dad enjoy cocktails on Morada’s terrace. Fire pits, gas lamps and live music streaming out from the lounge make the terrace a great choice for a casual dinner. Inside Morada, the décor is hip and modern and the lounge has a lively bar scene. All these elements combine to create a great ambience, but what’s more appealing is the food prepared by Chef Todd Allison. It’s thoughtful, inventive and most importantly … delicious. And they have a fancy wine tool where they insert a needle into high end bottles of wine (like Chateau Montelena), so you can try a taste (3 oz.) or a glass (6 oz.) without having to break the bank with a whole bottle. Kids or no kids, slip into Rancho Santa Fe for a great night out at Morada!
4L: What Fall produce are you most excited about right now, and what will you do with it? Todd Allison: Figs and Brussels sprouts. I’m already using figs on the menu served with prosciutto and blue cheese. I will probably construct a new fish entrée with the Brussels sprouts and serve as a side dish. What influences your cooking? Seasons, trends, old favorites. What is the difference between cooking at a huge resort like Montage or St. Regis (both places you’ve worked previously), versus a small boutique property like The Inn at RSF? The only difference is having only one kitchen to take care of all our outlets instead of having multiple kitchens for each outlet. Where do you like to eat when you’re not working? Depends on the mood I’m in, so many choices in San Diego now. What do you enjoy doing for fun? Surfing, golf, snowboarding, hiking with my dog or just relaxing and unwinding from a busy week. Three items on the current menu that we need to try? Seabass, housemade tagliatelle pasta and S’mores. What chefs do you admire? James Boyce, Thomas Keller, Hubert Keller
MORADA located at The Inn at Rancho Santa Fe | 5951 Linea Del Cielo, Rancho Santa Fe | (858) 381-8289 | theinnatrsf.com /sandiego_restaurants
28 4L magazine | October 2014
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Service Industry Workers of America
Rules of the 4X4 Challenge: Four 1/2 lb. patties, four slices of cheese, four pieces of bacon, lettuce, tomato, red onions and pickles, topped with a fried egg, on a pretzel roll, surrounded by 1 lb. of fries.
WANTED
SIN-ers
Every Sunday | 8:00 til Close 1/2 Off Bar Tab + Food Specials
NO MODIFICATIONS! NO SUBSTITUTIONS! NO UTENSILS! NO NAPKINS!
Clean your plate in 30 minutes or less to be crowned 4X4 CHAMPION!
Friday and Saturday
967 S. Coast Hwy. 101 • Encinitas • 760.479.1657 • Lumberyard101.com October 2014 | Fully cultured, yet unshaven | 4L magazine 29
food/drink
BEATS & EATS
BEATS&EATS What’s RAD about
Beats & Eats? The food and the music!
by mikey beats
OB Noodlehouse + bar 1502
30 4L magazine | October 2014
In this episode of Beats & Eats, I find myself at the new OB Noodle House & Bar 1502 with Erik Trogisch and Ben Palmer of San Diego’s very own, Sunny Rude. Gale Hopping sat in at the interview and helped identify the eats while Erik Felix gets an honorable mention for linking it all together. 4lmagazine.com
ob noodle house 2218 Cable St., San Diego » Neighborhood: Ocean Beach » (619) 450-6868 » OBnoodlehouse.com
Mikey Beats: You know the drill. Erik Trogisch: My name is Erik Trogisch and I’m originally from Paris, France, and my father was an international school principal, so I traveled around the world when I was a kid. I grew up in the Caribbean and lived on the the East Coast [of the U.S.] for awhile after I got out of the Marines in 2003 after a tour in Afghanistan. I moved out west to the Bay Area, where I’d do poetry slams and karaoke battles. I did a lot of spoken word and I liked to write so when I moved to San Diego and I met Piers Windebank, Jasha Besniez and Jay Crew, we started a band called Bad Neighborz. We played a few shows as Bad Neighborz and six months later we started Sunny Rude. Over time, Pierce left to go sail around the world. Mason Proud, who is now recording our second album, played in the band for about six months. We had Jeremy Miller from Stepping Feet and 40oz. of Freedom for awhile, and we recorded our first album with Dan Milican on bass. We’ve had many changes to the lineup but now we have Ben Lee on bass, Kevin Sokol on drums and my man Ben Palmer on the guitar. Mikey: Hello Ben, state your name and your business. Ben Palmer: My name is Ben Palmer and I was born and raised in Santa Cruz, California. I’ve been playing music since I was 10. I started singing and playing both the bass and the guitar. I ended up moving to Sacramento, where I met Dustin O’Reilly, Nick Hein and Nick Cantelmi and
formed the band Full Blown Stone, which was together for about 10 years. We moved to San Diego in 2008, made a record and did some touring in California, the Southwest and Colorado and Nevada. I moved to PB after living here for about a year into an apartment complex and we were worried we weren’t going to be able to jam anymore because we had downstairs neighbors. We met them and they were like, ‘Hey guys, we’re in a band too. Let’s jam!’ Mikey: This story sounds familiar … Ben: Yeah, it was J. Gawlik of the Broken Stems! Everything got rad, real quick! Our two garages were also right next door to each other with each band set up in each garage. After practice we’d walk over to the other garage and hop on the bass, guitar or the drums or vice versa and jam out with whomever. It was jam central for about a year and a half! Mikey: That sounds like a damn good time. When did you link up with Sunny Rude? Ben: When Full Blown Stone broke up, I got the call from Erik Trogisch saying they were looking for a new guitar player, so I tried out. Mikey: Who are the other current band members? Ben: Brian Herritt, our extremely talented keyboardist, is a classically trained pianist with an amazing ear. Rich Saldibar is our tenor sax player
who went to school in Philly as a performance major. This guy has so much expression on the tenor sax. On the alto sax, we have Steve Carter, who likes to write down the music and wants the harmonies worked out. It’s cool to see those three guys working together.
(The server drops off some drinks.) Mikey: Gale, what’s this one? Erik Felix: That’s the Roseville. That’s the new Whiskey Wednesday feature. It’s basil and strawberry with smoky whiskey. … We do a craft cocktail feature every week.
(I take a sip and pass it to the guys. Both release nods of approval.) Sunny Rude and Mikey Beats like the Roseville. There’s enough flavor here to make you smile and enough alcohol to make you giggle. Erik Felix: Cheers fellas!
(Ted Wigler, who is the owner of Winston’s, walks by the patio and says hello to us right as we say cheers. He is a big part of OB music and both guys from Sunny Rude are fishing for gigs; I love the hustle. Then the server comes out with the garlic wings and I jump on the wings like they were going to fly away.) Mikey: Oh, my. Spicy garlic wings on my hands and in my mouth. Mmm …
October 2014 | Fully cultured, yet unshaven | 4L magazine 31
food/drink
BEATS & EATS
Gale Hopping/Erik Felix: They were featured on Food Network’s Diners, Drive-Ins and Dives.
(I hadn’t seen that episode before the interview but I did check it out afterward and I must say that these were some of the best wings I had ever had. Look up the video on the Food Network and you will see why. These wings are dynamic. I could type about oral orgasms and all that, but you the reader are way better off dropping what you are doing and getting these wings in your mouth, right way.) Gale: The Yeng brothers are very successful but humble. When it comes to the family food secrets, they don’t really trust anyone to handle it. Scott takes care of the wings. Steve is involved with the pho broth and brisket. Kyle is pretty much the mastermind behind all the food in this restaurant. They are a pretty cool family and have a huge story to tell.
(Waiter brings out a lot of food.) Mikey: These are Korean short ribs? Gale: It’s one of the best dishes in the house, but the wings … I personally love the wings more than everything. Mikey: I’m putting some serious work into the
32 4L Magazine | October 2014
Korean short ribs that came out on a skillet on a bed of grilled onions with cilantro on top. Everyone else is taking their time with the rice and noodle dishes, but these caramelized onions are fantastic and the short ribs are very juicy.
Gale: In the OG Noodle House there’s a picture wall dedicated to The Pho 20 Challenge. You get your name put on the wall and all that. Most people when they try the Pho 20 Challenge, they get it down but don’t keep it down.
Gale: This is the house special fried rice. All of the vegetable ingredients are procured right here in Ocean Beach at the farmers market here every Wednesday. There’s kale, carrots, onions, Asian sausage, beef, pork and shrimp in that dish. It’s the bomb fried rice.
Mikey: Now what is so challenging about it? How big is it? What’s in it?
Mikey: I’m so food horny right now. This rice dish must be amazing because it’s almost gone.
Mikey: I’m a big dude, but I couldn’t do that. I’d hurt myself.
Gale: The Asian sausage is a key ingredient.
Gale: I’ve witnessed many people hurting themselves while doing it.
Mikey: The consensus is that there is cocaine in the house fried rice. I would snort this meal, it is very tasty. … Gale, what is that one right there? Gale: That is crispy noodles with chicken. It’s in a brown sauce with lots of veggies, like bok choy, cilantro, corn, cabbage and water chestnuts. I’ve seen some of the aficionados order double noodles on this dish because the gravy doesn’t soak up the noodles as quickly.
(Someone asks about the Pho 20 Challenge.)
Gale: I believe it’s a pound of meat, a pound of noodles, a huge bowl of pho. I’d guess it’s 420 ounces of pho.
Unless I smoked a massive blunt. Gale: And then not eat for at least a day. Ben: And then go into a coma for a week.
(Laughter all around and the server puts down more drinks.) Mikey: So what is this? Thai tea?
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Gale: I believe it is a Thai tea martini. Mikey: Well, I’m drinking this Thai tea martini that is absolutely delicious. I’ve hogged it all to myself and I don’t care, it’s really good! (Hiccups.) Makers Mark, bourbon, condensed milk and Thai tea … that’s what I just drank. That’s the Thai tea. Absolutely wonderful. We had the Eats, it was all outstanding, let’s do some Beats. What’s your website? Ben: SunnyRude.com. Mikey: And do you have shows in October? Ben: October 31 at Gallagher’s on Halloween. It’s gonna be slamming. Erik Trogisch: Hopefully our album will be out so that we can give it to people on Halloween. Ben: We’re getting so close to finishing our next album. All that is left is the mixing and sending it for mastering and compiling the artwork. Ten brand new original songs. There may be a secret 11th bonus track, but we won’t talk about that too much now because it’s a secret. Mikey: FYI, this magazine prints tens of thousands of these issues.
(Awkward pause and silence.) Mikey: Anyways, we are hoping by 2015 Sunny Rude will have a new album. Erik Trogisch: We are shooting for October 2014 and I’m really proud of this second album. We put so much time and effort into it. It’s been a big struggle for all of us.
Ben: It’s been about a year now of making this record. Mason from Proud Productions has been patient with us, but even he at times was fed up with the project. A big part of that was that our bass player moved to Texas right in the middle of the recording. We had about seven of the 10 down at that time and not everything was even done. So much work goes into it that even if it doesn’t blow up, as long as we get it out into the world, it just feels good. Erik Trogisch: Then we’ll be out there in the universe forever! Ben: Yes! That’s how I think about music. … I think I’ve been watching too much Cosmos. Erik Trogisch: We are thinking about calling it … Ben: … The Good, The Bad and The Rude. The first album was called Rudimentary. So we’re thinking about continuing that theme with having the “rude” in the CD name, but we’re fooling around with a couple other names, too.
(For the readers of 4L magazine, if you’d like to name Sunny Rude’s next album, you can hit up the editors and they will send the suggestions to Sunny Rude.)
October 2014 | Fully cultured, yet unshaven | 4L magazine 33
food/drink
RESTAURANT REVIEW
masters Kitchen and Cocktail 208 South Coast Highway (760) 231-6278 Neighborhood: Coastal Oceanside MastersOceanside.com type of cuisine:
Tapas, New American, Cocktails
masters It’s Californian casual fine dining. It features a warm and inviting atmosphere for all. You can sit at the bar to catch a game, have an expertly mixed cocktail, or choose from a number of craft beers on tap. If you’re hungry, they also have fresh, local and artisan foods served without pretense. 34 4L magazine | October 2014
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03 Roasted Bone Marrow
What We Ate & Drank:
01
02
(Melted shallot, herb salad, Sicilian sea salt, levain toast)
I get to have bone marrow!?! This is when I truly appreciate what I do. It’s nature’s way of saying you don’t have to make butter, here it is. Throw it on toast and it becomes a culinary delight. Thank you, Masters, for having this on the menu. I can’t stop raving about it.
Paired with Rye Manhattan
(Wild Turkey rye whiskey, Cinzano sweet vermouth, choice of Fee Brothers cherry, orange or peach bitters, Luxardo cherry) 01 Beet Salad
(Beets, arugula, candied pistachios, brule bleu cheese)
The bitterness of the arugula works perfectly with sweetness of the candied pistachios. Wait a second, they candied the bleu cheese, too? The soft subtle flavor of the beets helps mellow out all the rich flavors!
02 Sherry Marinated Fig Crostini
(Figs, Humboldt Fog, orange blossom honey, fresh basil)
The fig is not overpowering as initially anticipated. The Humboldt Fog is really the star of this show. You fall deep into a rich goat cheese but you’re pulled right back up with the fig and honey to even everything out.
Paired with You Call It Moscow Mule
(Vodka, ginger beer, bitters, lime, soda water)
This go-to classic rounds the entire pairing out by mellowing out the pungent goat cheese.
The bitterness of the cocktail enhances the butteriness of the marrow. I could do this combo for the rest of my life.
04 Sage Roasted Duroc Pork Chop
(Chorizo cornbread, laurel braised broccolini, poached grapes)
Some people say if you do the pork chop right, it will win you over from steak. If you’re a tried and true steak lover, don’t order this because you just might change your game. It’s juicy, it’s tender, and it’s full of flavor! Then just when you thought that was it, the sides almost rival the main slab. Paired with Josh Cellars Cabernet Sauvignon
(North Coast 2012)
03
This big and bold red does not take away from the chop but makes each bite more complex. I am in foodie heaven.
How come every time I come to an impeccably delicious establishment, they always insist on me having dessert? I’m already 40 pounds overweight … well ... okay, here comes 42. bone marrow
RYE MANHATTAN
05 Lemon Tart
(Lemon curd in a rustic oat pastry shell with macerated blackberries, thyme-scented mascarpone and honey toasted oats)
04
roasted pork chop
JOSH CELLARS CAB
I’m not a huge pie person but this little bad boy makes me want more. First things first, the crust is fantastic. Make it 45 pounds overweight.
the joint Oceanside is quickly becoming a hip area for foodies who like unique offerings as well as imbibers who enjoy a well crafted cocktail. This eclectic neighborhood is taking North Park’s lead and slowly transforming itself into a destination for tasty liquid and solid delights. The building has a open design and the bar area is separated from the dining room with a large planter that would make the best landscaper proud. October 2014 | Fully cultured, yet unshaven | 4L magazine 35
food/drink
CRAFTY
North County Gets Crafty
the bellows by Miles Roberson
From the owner of one of the top 10 beer bars in the country comes a new farm-to-table eatery with a whiskey-focused craft cocktail program. Ivan Derezin, who owns the beloved Churchill’s Pub, brings The Bellows to San Marcos. Knowing Ivan understands a thing or two about beer, expect 20 beers on tap from all over the world in addition to an impressive lineup of bottled sour ales.
year they were created in print next to the name. The oldest is The Martinez (circa 1884).
As far as wine goes, according to the quote atop the wine list: “The goal of The Bellows eclectic wine list is to offer a sense of discovery while exploring new, unique and interesting value-oriented wines from specialty producers which pair superbly with our cuisine. We strive to select wines of authenticity which convey a distinct sense of place and tradition.” Wow! Obviously they’ve put a lot of thought and care into both the beer and wine. Now let’s drink some cocktails!
I met with Ivan, A.J. and Byron, who explained their approach toward the bar program at The Bellows, which is more classic cocktails done well than trying to reinvent the cocktail wheel.
An impressive lineup indeed! The spirits menu offers an impressive list of vintage cocktails such as The Pisco Sour, Sloe Gin Fizz and The Jack Rose all with the
Also available are the classics, contemporaries and aperitif cocktails. Premium whiskeys from Japan, Canada, Ireland and the good ol’ USA are served straight up or choose from a selection of classic pre-Prohibition-era and whiskey cocktails.
Mixology Minute Fish & Oyster Luxardo Maraschino Cherries: These are the original Maraschino cherries. Instead of glowing red, Luxardo’s cherries are deep purple and burgundy. They’re suspended in thick cherry syrup. When you bite, they have a small pop. After, there’s a lingering sweet cherry flavor with absolutely none of the formaldehyde burn that mars the atomic grocery store versions.
The Bellows | 803 S. Twin Oaks Valley Road, San Marcos | (760) 290-3912 | BellowsWoodFire.com 36 4L magazine | October 2014
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They did however make some amazing drinks that can ONLY be found at The Bellows: 01
01
Their signature drink is composed of Elijah Craig 12-year-old bourbon, High West Campfire whiskey (a sweet, spicy and, yes, smoky whiskey which won Wine Spectator’s 2012 U.S. Whiskey of the Year), Campari, Coffee Heering (a blend of Caribbean rum flavored with an infusion of coffee cacao beans), black walnut bitters and a flamed orange twist, stirred and served up in a coupe. Sounds like it would be a tad harsh, but it is actually delicate and balanced with a little smoke and the orange bitterness of the Campari coming across nicely. I like to enjoy a cocktail before sitting down for dinner; I would go with this one!
02
02
The Opal
This one’s A.J.’s baby and it took third place at the San Diego Spirits Festival. But don’t ask him how to make it; he’ll tell you what’s in it but that’s about it. My favorite of the night starts with muddled sour cherries, Rittenhouse Rye Aperol, Boker’s Bitters topped off with Delirium Red, which is a nice sweet and sour beer. I love a cocktail that hits you with a nice aroma before you begin to imbibe. In this case the aroma you get comes from the Opal basil garnish. This one’s not on the menu. Find A.J. and tell him I sent ya!
03
03
The Bellows Forge
The Green Machine
Another creation from one of The Bellows’ finest. My boy Byron placed fourth at the San Diego Spirits Fest with a vodka-based drink that a lot of the folks in the “craft cocktail” scene turn up their noses to. See, because vodka is a spirit distilled without distinctive character, aroma, taste or color. Screw that! This is a damn fine cocktail made with Rain vodka, lemon, basil, housemade simple syrup, an Absinthe rinse, housemade rosemary tincture, egg white for the frothiness and grated nutmeg on top. A lot is going on in this little coupe. The vodka takes on the flavors from above resulting in a top notch imbibing experience. Hey, this dude’s a Bio-Chemical Engineering major. He knows how to mix stuff!
04
The Blacksmith
The prettiest of them all and just as delicious! Mescal is surging and gaining popularity. No longer tequila’s ugly cousin, mescal is best used as an ingredient. Smokey and woody, it could be a little harsh to sip on straight. In this instance, A.J. combined Vida Mescal with Yellow Chartreuse, Luxardo Maraschino, fresh lime juice, Sel Gris (which is a coarse granular sea salt), egg white for a little frothiness and Naga Chilli Bitters (made with the
04
world’s hottest chili.; one drop is plenty as these bitters probably tip the scale at around 250,000 Scoville units). So to say this drink has a slight kick is an understatement, however it still works. Not overly spicy but well balanced. The rim is coated in Japanese chili flakes. The very inventive cocktail was created by a chef who knows what’s up not only in the kitchen but behind the bar.
The Bellows delivers a drinking experience that is hard to find in North County. As a matter of fact, impossible to find in North County. Drinks done well, that’s it. It’s just a matter of time until word gets out that these guys are doing what the others are doing Downtown, in North Park and in the Gaslamp but better. Nothing is pre-made. No cocktails on tap. Everything’s made to order with passion, creativity and pride. You can taste it; no, seriously, you can ask for extra passion if you want, make it a double! To boot, these are some great guys. Go see em’! The Bellows is open Tuesdays through Sundays. October 2014 | Fully cultured, yet unshaven | 4L magazine 37
food/drink
HAPPIEST HOUR
ob warehouse 4839 Newport Ave., San Diego » Neighborhood: Ocean Beach (619) 222-1700 » CohnRestaurants.com/OBwarehouse Are you down with Ocean Beach Bro? Are you down with OBB? Yeah, you know me. Who’s down with OBB?....every last body. Ocean Beach has always been an eclectic mix of bars and restaurants and it continues to draw people from all over San Diego as a great beach town destination. If you like OB, you’ll love the OB Warehouse, come in and you’ll fit right in.
38 4L magazine | October 2014
happy hour Daily from 4-6 p.m. $3 Off Specialty Cocktails $2 Off Draft Beer Six Appetizer Specials
Nightcap Specials $3 off specialty cocktails $2 off draft beer Sunday thru Thursday: 11 p.m. - midnight Friday thru Saturday Midnight - 1 a.m.
4lmagazine.com
what we ate & drank 01 Buttermilk Fried Chicken “Oysters”
(Buffalo sauce, shishito peppers, pickled corn relish, housemade bleu cheese dressing)
These tender nuggets have a nice hint of spice that’s complemented well by the silky and creamy bleu cheese. They call it an “oyster” because they use the most delicate part of the chicken. The crisp snap of the peppers and corn gives it a great texture combination. Paired with Sledgehammer (IPA, Cazadores Reposado,
“Oysters”
Laphroaig Islay Mist, Ancho Reyes, agave syrup, lemon juice)
The smokey taste of this beer cocktail complements the peppers and the fact that it’s a beer makes it a great match for anything fried! 02 Crispy Artichoke Hearts
(Artichoke hearts, Panko bread crumbs, lemon ginger sauce in a bed of wild lettuce)
Wow, this is delicious. The lightness of the Panko crust really makes this dish happen. It has the juicy, deep fried taste without the heavy deep fried feel. The dish is presented with a sweetened wild lettuce that’s for presentation but it definitely tastes as good as it looks. Paired with the Loading Dock (Green Chartreuse, Velvet Falernum, lime and pineapple juice)
Artichoke Hearts
It’s a light and refreshing drink. The nutmeg on top goes well with the Panko crust of the artichoke hearts and the citrus flavors accent the lemon ginger sauce. 03 Chicharrónes in a Bag
(Pork rinds, Tajin, lime and Cholula sauce)
Have you ever bought a bag of pork rinds at the store? Think of that but way lighter, fluffier and fresher! You can actually hear them crackling as they bring them out. Squirt on the fresh squeezed lime, dip it in the Cholula sauce and you’re in heaven. Next time you watch some football, come in this joint and enjoy some for a snack, too!
chicharrónes
Paired with The Tractor (Farm to table partnership with Grey Goose and OB farmer’s market selection; changes seasonally)
The current concoction has light refreshing cucumber accents that bring out the lime in the chicharrones.
the joint
OB Warehouse When you’re walking upstairs, you’re not sure what to expect. It’s a Cohn restaurant, so it’s got to be good, right? Right! The name definitely does the establishment justice. You feel like you’re in a fantastic loft in a hip, urban New York city neighborhood. There are exposed wooden ceiling beams and industrial accents to give you that modern feel but the worn, wooden-stained and
rustic tables warm things right up. They even have the side of an actual Airstream trailer as the façade to their kitchen. The thing I noticed the most was how knowledgeable the staff was. I asked for food and drink pairings and my server Kristen knew exactly why each drink complemented each meal, not to mention a great smile to go along with it.
October 2014 | Fully cultured, yet unshaven | 4L magazine 39
food/drink
beer me
green flash mira mesa By Molly Tremblay
The “green flash” has been whispered about on the lips of fishermen to their sons and daughters since time immemorial. The subtle beauty of the split-second phenomenon that happens as the sun sets and the last rays of light are at the horizon is spoken of with reverence and wonder. In some ways the name is ironic, but Green Flash beers are known for being anything but subtle since they started pouring in 2002. The brewery has certainly become a beloved and revered San Diego institution, however. Mike and Lisa Hinkley started with a 14,000-barrel system in a facility that was half the size of their current distribution cold box. Their goal was to make craft session beers (say what!?!). The current Mira Mesa brewhouse and tasting room contains a 100,000-barrel system complete with a bottling line and a host of aging barrels. Green Flash will next open a second brewery of the same size in Virginia Beach, as well as “Cellar 3,” a barrel-aged extravaganza set to open in Poway late in 2016. The Virginia Beach location will closely replicate the current brewery and beer lineup, focusing on an extensive brewery tour and tasting experience. But we live in San Diego, here and now, so forget Virginia, let’s talk about what you can experience on your posthaste trip to Green Flash. The tasting room has 30 taps consisting of the core beer selection (see tasting notes on the right) as well as seasonal specialties and rare varia-
tions. On my last trip, I enjoyed a side-by-side of the Le Freak and Le Freak Cask brewed with Cambodian peppercorns; pungent, spicy and altogether delightful! Though closed for private events on Mondays, the brewery is open the rest of the week and offers tours every evening at 5. For only $5 you can enjoy a 60-minute tour of the facility and a taster flight of their core selections. At the head of Green Flash’s lineup is the infamous West Coast IPA—a double IPA brewed with five hop varieties—that smacks you in the face with resinous bitterness and loosens the tongue with its high ABV. This beer not only changed SoCal’s palate but it also guided head brewer Chuck Silva’s vision from brewing session beers to brewing what is now the Green Flash signature: hop forward, strong and memorable beers. If you have ever enjoyed a Palate Wrecker, you definitely know what I mean. But like all great institutions, Green Flash has expanded its lineup and Silva’s team has shown its supreme prowess by tackling other styles, from the Cuvvee Trippel Abbey Ale to my personal favorite, the Ristretto Cosmic Black Lager. The Ristretto, which is a chocolaty, coffee, creamy gift from the beer gods, was a product of the “Genius Lab,” where brewers are allowed to experiment on a smaller scale. Unfortunately, that means the beers aren’t around long, but that’s merely another incentive to visit. In the upcoming months you can also look forward to (and I can’t believe
I’m writing this) a Green Flash Session IPA! The Jibe, which is a sailing term for changing direction, is not only a throwback to the original vision that was Green Flash, but it is yet another testament to the capability and range of its brewers. Like many of our local breweries, Green Flash offers a daily selection of food trucks at its spacious and tailored outdoor seating area. Unlike others, though, Green Flash also offers a regular film series during which friends and family gather together in beach chairs and on blankets to watch large screens. On Sundays, the more spritely attendees cover the same floor with yoga mats (“inward beer” being the most
popular pose, of course).
What character the brewery lacks on the outside—it is, after all, situated in an industrial complex—it makes up for with the vibrant camaraderie of its staff and the noticeable passion with which each beer is brewed. Every person who works inside the tasting room is friendly and extremely knowledgeable; I can honestly say that I learn something new every time I go. There are some breweries that we love for the niche they’ve created and others for their vast array of inventive beers. In the past decade, Green Flash has successfully conquered both of these feats and truly embodies the inspirational blaze of light for which they are named.
green flash breweing co. 6550 Mira Mesa Blvd, San Diego | Neighborhood: Mira Mesa | (858) 622-0085 | GreenFlashBrew.com
40 4L magazine | October 2014
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tasting notes South Park Sour Saison (8% ABV): 30th Street - Pale Ale 6% : Calling it a pale ale is a stretch, but it’s SoCal and any pale brewed here would be considered an IPA everywhere else. Crisp, clear and beautifully golden with slight maltiness and ample hop character. Fruity aroma with hints of bitter melon. Brewed with Warrior, Cascade and El Dorado hops. West Coast IPA - Double IPA (8.1% ABV): Strong piney and citrus aromas marry with robust, grapefruit pungency. The sharp citrus mellows into slightly floral bitterness, with a pleasantly crisp finish. The aptly named IPA expertly embodies the in-your-face hoppiness of West Coast IPAs with its use of Simcoe, Columbus, Cascade CCentennial and Citra hops. Hop Head Red - Double Red IPA (8.1% ABV): Whereas the West Coast provides an unsullied hop profile, Hop Head Red provides a strong caramel backbone to mellow the bitterness. Full bodied and well rounded with hints of bitter apricot and a floral aroma. Brewed with Warrior and Nugget hops and dry-hopped with Amarillo. Le Freak - Imperial Belgian - style IPA (9.2% ABV): Fruity, zesty, yeast-y aroma with an adamantly dry finish. This unique beer was the first of its kind, the marriage of a Belgian Trippel with an Imperial IPA. The combination of fierce hops with Trappist yeast provides bitterness and complex esters (fruity flavors). The tulip-style glass is essential to truly experience this beer; make sure to stick your nose in and bask in the aroma before you think about sipping.
Something for Everyone! Boneless Wings
Regular Wings
Boneless Strips
Gliders
Double Stout (8.8% ABV): Though the base was derived from 19th century British stout recipes, this beer has some modern American twists. After tasting the menagerie of its hop-forward companions, the double stout is sweet and creamy with both dark chocolate and coffee notes. Thick with a pleasing aroma that lingers after each sip; the bouquet flourishes even more when you let it warm up to room temperature.
Sauced and Tossed in your choice of 10 Wing Flavors! Phone Ahead!
760-434-WING (9464)
2508 El Camino Real, Ste. C1 in Carlsbad
In the Vons/CVS Shopping Plaza, across from the mall October 2014 | Fully cultured, yet unshaven | 4L magazine 41
food/drink
TENDER
Tavern at the Beach
Kasi Klapakis ORIGIN: Small town of Lompoc, but I’ve been in San Diego for the last year and a half because I’ve always wanted to live by the beach. CREDENTIALS: Nine years of bartending experience and I learned while working in restaurants. The Tavern had an open call and I lived in PB, so it was a great fit. SHIFTS: Tuesday-Thursday nights, Friday mornings, Saturday nights SIGNATURE DRINK: Shot of Rumpleminze WORDS OF WISDOM: I don’t trust anybody who doesn’t drink. DRINKS MADE TODAY: El Choncho
(Espolon Reposado Tequila, pineapple, jalapeno, agave nectar, fresh lime, Tajin rim)
The spicy and salty rim makes you mouth pucker up and welcome the sweet agave nectar that’s about to trickle down your throat. One Night Stand
(Grey Goose Citron, seasonal berry puree, fresh lemon, Domaine Ste. Michelle Brut)
The berry puree is very good. It’s got a nice tartness to offset the taste of alcohol and makes it a very refreshing summer drink. A couple of these. That John Denver is Full of Shit Man
(Firefly Peach Moonshine, thick sliced cucumber, fresh lemon, Shock Top Belgian-Style Wheat Ale)
Moonshine is all the rage and this little bad boy does not disappoint. Take me home country road because this libation is giving me a Rocky Mountain High! history: I was born in a small town as an only child. After I graduated from Cal State Fullerton, I moved to Las Vegas to gain some independence. I decided I wanted to do something on my own and try something new. In the five years I was there, I bought a house and bartended. I finally realized that I really belong in California. I came straight to San Diego and I am loving it.
The Joint
This place is pretty bad ass. It’s got large garage door walls to let the sea breeze roll right in, they have private tap handles, a ton of flat screens for games, a DJ booth and a whisky bar in the back. The food is delicious and the happy hour is ridiculous. Next time you’re in PB, don’t forget to drop by for drinks with Kasi!
42 4L Magazine | October 2014
FIVE QUESTIONS 01 You have a Greek last name; who do you think is better looking John Stamos or Tommy Lee and why? Kasi Klapakis: John Stamos because who doesn’t love Uncle Jesse from Full House? 02 How many drinks is too many for you? When things start to get blurry … maybe 10ish. 03 What’s your favorite thing to do in San Diego? Cruisin’ and boozin’ on my beach cruiser in PB, come join me! 04 What’s the lamest pick-up line you’ve ever heard? Best? Worst: I’m single, you’re single, seems like we already have enough in common. Best: How many kids do you want to have? 05 What do you love about The Tavern? I love the variety of people. I have fun at work, it’s not like I’m working.
Tavern at the Beach
1200 Garnet Ave., San Diego // Neighborhood: Pacific Beach (858) 272-6066 TavernAtTheBeach.com 4lmagazine.com
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October 2014 | Fully cultured, yet unshaven | 4L magazine 43
food/drink
DISH
grilled cheese
with Muenster, Cambozola, Caramelized Peppers & Onions & Crispy Smoked Bratwurst by lara miller
It’s that time of year again. Fall be fallin’ upon us. Time to say sayonara to summer (ya right, we do live in San Diego, after all) and give way to fall, glorious fall! Fall has arrived and I am so happy to greet her with open arms. (Yes, fall is a girl in my mind). I’m really excited for this time of year and everything that comes with it! And to kick things off in style, we are reigning in this fabulous season by celebrating Oktoberfest! That’s right, some good beer, good food and good peeps.
And they don’t mess around. Ain’t no one drinking from a small 12-ounce bottle of Stella during Oktoberfest. They are making the angels sing, drinking beer out of a legit vessel … a giant beer stein that knows no bounds. Just pure, unadulterated, hard core beer drinking. I don’t know about you, but my mom always told me that whatever life throws at you, you give it 100 percent or don’t bother doing it at all! I say we need to apply those wise words to this situation and fill’er up!
I mean, what’s better than celebrating beer (obvi, nothing) than with good food and good friends? Well, unless you’re a strict wine drinker or hard licks-only kinda person. Then it would be better to celebrate pinot or vodka for a solid two weeks.
But, as much fun as we want to have, we don’t want to end up sloppy and passed out in someone’s bathroom. That may or may not have happened to a few people I know, on occasion. Or maybe myself. Maybe. But probably not. But maybe once. In college. I can’t remember now.
Not that some of us aren’t already doing that and being sure to fulfill our duties of making sure life is fun all day every day.
Anyway, to keep up with all that awesome beer we will be drinking to honor Oktoberfest (like we really need a reason), we have to have some delicious food to sop it all up with, right!?! Insert my “German” grilled cheese sandwich into your mouth here.
But let’s be honest, beer is delicious and goes so well with so many things! That’s what this whole Oktoberfest thing is about. Those Germans really know what’s up!
44 4L magazine | October 2014
When I think of Germany, I think of lots of wursts.
There’s Bratwurst, Weisswurst, Leberwurst, Knackwurst. The list goes on. Man, do they think the best of their wursts! (I had to.) It’s like Toys R Us for sausages. I wanted to do something a little different, but still keep in the tradition of Oktoberfest. So instead of writing a recipe for a sausage dog like we might all envision eating while in Germany, pounding some beers during Oktoberfest, I’ve created this amazing grilled cheese sandwich! It’s got ooey, gooey, melty German cheese to accompany some German bratwurst to be enjoyed with a nice, cold frothy beer. The beer doesn’t have to be German though because, let’s face it, San Diego has some pretty bad ass beers of their own. This is a really easy recipe that’s great for you to make for two but also easy enough to enjoy with a few of your favorite peeps. So in the spirit of fall and Oktoberfest and all things holy, it’s time for you to cozy up to fall and get your beers all snuggled up into their coozies, as well! But if you really want to get into the spirit of things, get your stein out and get ready to get down with that! Cheers!
4lmagazine.com
Muenster is NOT a German cheese, but there is a city in Germany, spelled Munster! Just coming atcha with another little tidbit of worthless trivia! Only for my 4L peeps.
servings
this recipe
MAKES 4-6 of your best beer drinking Brats... er ... Brahs.
For the
grilled cheese 8 slices good Rye Bread 4 smoked, precooked Bratwursts, thinly sliced and sauteed till browned
(I used smoked brats because I wanted to have a smoky element in this grilled cheese, but you can use whichever kind you prefer.)
4 oz. Cambozola cheese, sometimes also goes by the alias “Blue Brie”
(Cambozola is a German cheese that’s a combination of a creamy Camembert, which is like a Brie, and the spicy sharp flavor of Gorgonzola, which is like a blue cheese. It’s balls to the walls delicious.)
8 oz. grated Muenster cheese or, if you want to buy pre-sliced, 8 thin slices Muenster cheese (I bought a block and shredded about 8 oz.; we will be using about 2 oz. per sandwich. Shredded cheese melts much better and the block stays fresh longer.)
1 red bell pepper, sliced thin 1 yellow bell pepper, sliced thin 1 large onion, sliced thin 4 tablespoons softened butter 1/2 teaspoon olive oil 1/2 cup chopped pickled jalapenos (optional) Yellow mustard (optional)
TIP: Tip Top Meats in Carlsbad is a great place to purchase most of the main ingredi-
ents in this recipe. They are a European deli that has all kinds of wursts and delicious fresh rye breads.
Grab your most giant skillet (preferably nonstick) and get it heating up on medium high heat. Add in your 1/2 teaspoon olive oil and add in your sliced brats in a single layer. Don’t overlap them because we want to sear them until they are nice and browned. This will take about 5 minutes. Halfway through the 5-minute mark, you want to flip the sausages so both sides get nice and toasty.
01
TIP: If you pile them all on top of each other at once, we are going to end up with
boiled sausage instead of nicely browned and crispy sausage, so you will need to sear these in batches.
Remove your sliced brats and put them in a separate dish. Continue searing the brats in the same pan until they are all browned nicely. Set them aside and move on to the next delicious step.
02
In the same pan you used for the brats and with all that delicious brat fat and those juicy pan drippings, sauté your onions and peppers on medium high heat. Don’t add any more oil because your brats will have given off enough fat already. Sauté them bad boys until they are soft and caramelized, about 20-25 minutes.
03
TIP: I don’t even add salt to the onions and peppers because the brats are pretty
savory and salty all on their own. Since we are sautéing the peppers and onions in the brat fat and pan drippings that the brats have left behind, it will help to season and flavor our onions and peppers without any extra help. But if you’re a salt freak, just make sure you taste your brats before adding any salt to the onions and peppers. continued...
October 2014 | Fully cultured, yet unshaven | 4L magazine 45
food/drink
DISH
After the onions and peppers have gotten some nice caramelization, we are going to deglaze the pan with a little bit of liquid, about 1/4 cup. This helps to get all those good bits of pure flavor that have gotten stuck to the bottom of the pan.
04
I used beer to deglaze, just to keep in the theme of things, but you can use water. But I don’t know why you would! Because when in Rome ... Well, we’re not in Rome but you get it. It’s the Oktoberfest issue, people! We’re obviously in Germany! So use beer!
05
Let the liquid reduce and evaporate out for about 2-3 minutes until there is no liquid left.
06
Remove the sautéed onions and peppers to another dish and try and get most of the oil out of the skillet as well.
We will be making our grilled cheese sandwiches in this same, deliciously flavorful pan. No reason to dirty up any more pans when we’ve got a perfectly seasoned one ready to go! Turn the heat down to medium low and quickly assemble the sandwiches.
06
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
46 4L magazine | October 2014
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ASSEMBLY TIME!
For Each Sandwich You Will Need: 2 pieces of Rye bread 2 thinly sliced pieces of Muenster cheese (or 1-2 oz. of grated Muenster per sandwich, depending on your cheese preference level)
One ounce of Cambozola (it’s a creamy cheese,
so just break it up with your fingers on top of your sandwich)
A sprinkling of pickled jalapenos
(if you’re using them, which I recommend you do!)
About 1/4 cup of the onion and pepper mixture And finally, the pièce de résistance...
1/4 or 1/3 cup of thinly sliced browned Bratwurst slices spread throughout the sandwich. 01 U sing 1 tablespoon of softened butter, butter one side of two slices of rye bread. 02 Now, put your bread, butter side down onto your work surface. 03 A dd on 1 oz. of shredded Muenster cheese. If using sliced Muenster cheese, put one slice of Muenster on top of your bread. 04 Add on your brat slices, as many as will fit! 05 Add on a nice layer of your onion and pepper mixture.
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06 Add on a sprinkling of your pickled jalapeno slices. 07 Add on your creamy Cambozola cheese. 08 A dd on one more oz. of shredded Muenster cheese or one more slice of Muenster cheese. 09 S queeze some mustard on there. This is optional, but definitely recommended! 10 Top your sandwich with the other piece of buttered bread, butter side UP. 11 Now you’re ready to ‘grill’. Using the same skillet on medium low heat, add in one fully loaded sandwich at a time. You want to hear faint sizzles when it’s cooking, that way you know your heat is high enough, but not too high.
01 02
After about 2 minutes, check the bottom of your sandwich to make sure it’s not getting too toasty, too fast.
The trick here is to toast your bread and melt your cheese all at the same time. So you need to keep a close eye on your bread so it doesn’t burn before your cheese melts. So always keep your heat lower rather than higher. This will help! Each side will need about 4-5 minutes total to fully cook and and get that perfect, crunchy, buttery toasted crust and for the cheese to be perfectly melted.
03
When the sandwich is all good and done, plate it all pretty, cut it on a diagonal (because that’s what every good mom ever did), and shove all that cheesy goodness in your face! And most importantly, please enjoy it with a bangin’ beer of your choice, preferably a good IPA! Big shout out to Germany and their wonderful idea of celebrating beer for two freaking weeks straight! That’s how it’s done, people! Boom. October 2014 | Fully cultured, yet unshaven | 4L magazine 47
gambling
tips
double down
blackjack gambling tips Brought to you by Sycuan Casino
A nine-part series to play the odds in your favor
In order to win at Blackjack, a player must have a better hand than the dealer by getting closer to 21 without going over. If the player or dealer goes over 21, it is considered a “bust” and is automatically out of the hand. The player must finalize their hand before the dealer so they have the first chance to bust and thereby an advantage. What is the book? When a person says that they play by the book, they mean they play by the odds listed by blackjack instruction manuals. There are several books out there on how to increase your odds of winning. There are slight variations here and there and depending on the situation but there are certain rules in situations that every “book” is in agreement in making the same move. rule #7
What does “Double Down” mean?
This means that you are allowed to double your bet after you receive your first two cards. You are only allowed one additional card after you double down. Most of the casinos will allow you to double down on any two cards but some will only allow you to do it if you either have a total of 10 or 11 since the former is more advantageous to the player. Furthermore, some casinos will also allow you to double down after you split your initial first two cards, which will give you your best odds. If you are playing a standard 8 deck shoe, your odds for doubling down are as follows: Double down on anything: House edge is - .055% Double down on 10 and 11 only: House edge is - .076% Double down after splitting: House edge is - .042% Some people are afraid to double down because they are afraid to risk losing twice as much in a single hand. They don’t realize that it’s actually an opportunity to double their money when the dealer is displaying one of their weaker hands. When a dealer is showing a “bust” card, your chances of winning increase and when coupled with the ability to increase your bet, these are opportunities that you have to seize in order to win money over the long run.
48 4L magazine | October 2014
The worst cards for the dealer are the two through six. They will bust more times with these cards showing than any other. If they are showing any other card, you have to take into consideration what your cards are. If the dealer is showing a 9 card and you have a total of 10, although the odds are lower, it’s still a good bet to double down. If the dealer is showing a 9 card and you have a total of 8, it’s not a good bet to double down. You are always assuming that the following card for you or the dealer will be a 10 card.
When you arrive at Sycuan to play Blackjack, find yourself a nice table that you’re comfortable with especially the limits. If you ever wonder what you’re supposed to do, the dealer will always be nice enough to tell you what the “book” says. Remember, most people play the “book” so if you decide to go against it and it causes the players at the table to lose, people may get upset with you. It’s always awesome when the whole table wins but it’s never fun when you are the cause to the house winning. Be respectful of the dealer and the other players but never forget to always have fun!
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LIVEFAMOUS.COM
THE BEST IN SURF ACCESSORIES
PHOTO: LESSER
Dane Zaun October 2014 | Fully cultured, yet unshaven | 4L magazine 49
50 4L magazine | October 2014
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North County recommendations
Craft Beer san diego Beerworks
headline here
BeerWorks is a new craft beer mecca right on Coast Highway in the heart of Solana Beach. We serve only local brews on our 20 taps and feature a different brewery every week. Featured brewery: $5 pints Wed-Sat. $4 football Sunday-Monday while supply lasts. Check out the extensive bottle selection showcasing local and interesting regional brands from around the country which you can sample here or take home.
437 South Highway 101, Solana Beach 858.353.7174 • SanDiegoBeerworks.com
encinitas ale house
taP THAT
Encinitas Ale House has laid claim to bombass burgers and a helluvalot of specialty ales. It’s tough (but entirely fun) to choose from their rotating 32 taps of not only local but many hard to find craft, import and microbrews. To add to the bliss, they throw in a selection of over 350 bottled beers. A good idea may be to move within walking distance (or crawling) distance of this mecca. They boast to have meats that are humanely raised: beef, bison, goose, alligator, venison, lamb, duck, rabbit, wild boar and of course... ostrich!
A San Diego Brewery Tour in one place! Tap That sells only local beer in their bottle shop and on draft. Visit the Tap That Tap Room and enjoy a cold draft brew from one of their local San Diego area breweries! With 20 local beers on tap every day and over 100 bottled craft beers to-go, Tap That has something for every beer-lover’s tastes.
3207 Roymar Road, Oceanside 760.433.4827 • TapThatKegNow.com
1044 S. Coast Highway 101 • Encinitas 760.943.7180 • EncinitasAleHouse.com
restaurants cantina mas fina
Señor grubby’s Señor Grubby’s was started by a group of local guys looking to put a twist on the local Mexican fair. After numerous trips south of the border and not so great American breakfast spots, they noticed missing elements that they wanted to highlight and put their own creative twist on. They called this new fusion of flavor “California Grub”. So now you know how Grubby’s got its name, but we bet that you didn’t know is that they have a great variety of local and craft beer!
377 Carlsbad Village Dr., Carlsbad 760.729.0903 • EatGrubbys.com
ignite Bistro With some of the cheapest and strongest drinks in town, plenty of flat screens, great food and friendly locals, it’s no wonder that this place routinely has a packed house. Throw in a diverse menu that is not just filled with Mexican favorites, but American ones as well. The gamut is fully covered, from ridiculously addicting pizzas to crab enchiladas. If you are in the mood to just eat, drink and “hang” with a fun crowd, then mark “The Cantina” on your hit list.
2780 State St., Carlsbad 760.434.3497 • MasFinaCantina.com
Serving fresh, approachable and sustainable food that has a local connection and means something to the community. Ignite Bistro also features “The Oyster Bar” with fresh, sustainable oysters from Northern California and the Pacific Northwest. With NFL Sunday Ticket, Big Ten and SEC Network you can see ALL the games! Add some bottomless mimosas for $8 on Sundays and you have some pretty happy campers! They offer Happy Hour from 3 to 6 p.m. daily and Dollar Oyster Bar Saturday through Thursday from 6 to 7 p.m.
6996 El Camino Real, Carlsbad 760.438.7800 • IgniteCarlsbad.com
October 2014 | Fully cultured, yet unshaven | 4L magazine 51
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GOLF COURSE REVIEW
Golf, indulge and unwind
Silverado Resort & Spa 1600 Atlas Peak Road, Napa CA 94558 | (707) 257-0200 | SilveradoResort.com By Matt Coker
From downtown San Diego, you can make it to the Temecula Valley wineries and a golf resort like Fallbrook’s Pala Mesa in 45 minutes (traffic gods willing). But if you want to sip some of the best wine on the planet and stay and play at the resort hosting the first PGA tournament of the 2014-15 season, point your compass north—way north—and head to Napa’s Silverado Resort and Spa.
52 4L magazine | October 2014
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Legend Revamps Legend Resuming the interest of pro golf in Silverado is no doubt attributable to Miller, a 24-time PGA winner, World Golf Hall of Fame inductee and lead analyst for NBC golf coverage. The resort’s original 18-hole course, now dubbed the North Course, opened in 1955. It was redesigned by noted golf architect Robert Trent Jones Jr. in 1966, when the second (and shorter) South Course was added. The North Course, the site of those PGA tournaments, has always held a special place in the heart of Miller, who was born and raised in San Francisco but spent many family getaways in Napa Valley (and on its golf courses). Chatting before my round on the North Course, Head Golf Professional Brett Mathias mentioned that Miller made his first hole-in-one as a pro on par 3 No. 11—in front of his parents, no less. Miller and his wife later bought the large house with a sprawling backyard facing No. 11 and its sparkling pond, Silverado’s signature hole in Mathias’ estimation. With their six children (including PGA tour winner Andy Miller) now grown, Johnny and Linda Miller split their time between a Silverado condo and a Utah home. “You’ll often see Johnny with his grandkids eating breakfast,” says Mathias, pointing over his shoulder to a resort restaurant table. “It’s very family oriented here.” As an owner, Miller has revamped the North Course, lengthening it by 250 yards to 6,793 yards from the blue tees. (It’ll be a whopping 7,171 yards for the Frys.com Open.) He also rebuilt tees, widened fairways, repositioned bunkers and lengthened the driving range, where a teaching area has been added. Once the PGA leaves town, Miller sets his sights on redoing the South Course, which is currently 6,612 yards from the blues. “Johnny cares about this golf course the way employees do,” Mathias says.
The grounds in the rolling wine country hills bustled with activity during an early September stay, as grandstands went up, TV towers were unpacked and the rough was roughed up for the Frys.com Open, the first stop of the PGA tournament season on Oct. 6-12. Playing host to a PGA tournament has not been part of the normal routine at Silverado for years. The private country club hosted several pro tourneys in the 1960s and ‘70s, but the PGA has not stopped there since 1980 and the last Champions (seniors) event was in 2002. Blame the absence on the resort’s former owners not being able to come up with the scratch required to maintain a world-class property. That all changed on July 1, 2010, when golf legend Johnny Miller, Rug Doctor founder Roger Kent and the corporation’s CEO Tim Wall assumed ownership of the resort as Silverado Resort Investment Group LLC and soon set about refurbishing everything, from the Southern mansion-inspired main building and expansive spa across the street, to the two golf courses, 16 tennis courts, 10 swimming pools and 280 condo/cottage hotel units, now managed by the Dolce Hotels and Resorts Co. Guests enjoy the same privileges as 460 or so club members, many of whom reside in 300 privately owned residences on the grounds.
October 2014 | Fully cultured, yet unshaven | 4L magazine 53
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GOLF COURSE REVIEW
Unwind Country Fortunately, the resort excels at making one forget a triple-digit scorecard. An outdoor terrace, just beyond the pro shop, is the perfect place for 19th hole refreshments. Heck, it’ll be the perfect perch for watching the Frys.com, as it affords views of the first and tenth tee boxes, the 18th hole’s green and the putting green where the pros will practice. Charming country cottage rooms must have inspired that old “home away from home” saw. (Which reminds me, I forgot to ask about taking home the comfy king bed). Various lodging options, including ultra private and estate-like, are available, with views of either lush courtyards, swimming pools or the links. Fall rates range from about $175 to $365 a night, depending on the option, and there are packages for playing golf, watching the tournament or romantic getaways. Your nightly resort fee includes access to the fitness studio, where you’ll find weight-training and cardiovascular equipment, personal training and more than 30 complimentary exercise classes. Work out the soreness to your muscles (or psyche if you golfed) at The Spa at Silverado, which boasts 16 private treatment rooms, outdoor garden treatment cabanas, locker rooms, steam and sauna rooms, a 25-meter lap pool, outdoor whirlpools and a full-service beauty salon. Silverado’s restaurants—The Royal Oak, The Grill and the Main Lounge—are inspired by what comes from the farms, ranches and vines of Napa Valley. That’s right, you don’t even have to leave the grounds to … Wait? You want to unwind? Hello? You’re surrounded by 400 wineries. Sorry, Mr. Miller, all that wine’s not going to taste itself.
Go North, Play North Course When my pal Mark Johnson and I discussed a round at Silverado, we’d hoped to hack up the shorter, less-shotmaking-required South Course. We know our limits. As head pro Mathias—a dead ringer for Will Ferrell of 4L Magazine-endorsed, Cancer for College-supporting Will Powered Golf Classic fame—revealed we’d be playing the North Course, we shook our heads. Ah, well, at least we’d have reference points while watching the Frys.com. “Look, Bubba Watson hit it into the same bunker I did!” Paired with a couple really nice guys from New Jersey who decided to stop over with their wives in Napa on their way to Hawaii (must be nice), we were treated to unusually gloomy skies during what had been a heat wave. At least we could blame the thick air for the extra shots everyone in our foursome had to take before (eventually) getting our balls onto the greens. Thanks for that added distance, Johnny boy! Worse than the weather, which gave way to sunshine by mid-morning, we soon discovered the rough on the course was every bit as nasty as Mathias had made it out to be. He’d explained that, for the pro tourney, they’d let the grass off the fairways grow long, lopped off three inches, let it grow again, lopped off three inches again and so on until it was as thick as Cleveland National Forest. The result was that even when it appeared you had a good lie in the rough, it was like hitting out of a salad bowl. So, like a PGA tour player, you had to keep the ball in the fairway to get anywhere on the North Course. But once on the green, breaks you read were not there. The bunkers seemed to be filled with fluffy Coronado Island sand. I knocked into more trees than Woody Woodpecker. A frustrating time was had by all, but new friends were made and a cold one or seven were earned.
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Donna Wettstein.
North County Specialist.
AN EXCEPTIONAL REALTORÂŽ 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 October 2014 | Fully cultured, yet unshaven | 4L magazine 55
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GOLF TIPS
The Crossings at Carlsbad Presents
TIPS FROM TEE TO GREEN An eight-part series to improve your game By Steve Vaughan, Director of Instruction
speed drill
square & perpendicular
Part 8: Putting Putting Myth: The ball always breaks toward the water. I always thought people said this because grass has a natural tendency to grow toward a body of water. In fact, the reason why putts break toward the water is because generally greens drain toward the water. Next time you look at a green, imagine dumping a giant 500 gallon bucket of water on it. Where is all the water going to drain to? That’s where your ball is going to go.
Distance Drill: Imagine bowling the ball in your hand to the hole. That is the approximate speed your going to need to get the ball to where you want it to go. Speed is more important than line. You are trying to make sure that if you miss, you miss past the hole no more than a foot.
Lining up the ball: If a ball is breaking to one hole to the left, you want to line up your ball one hole to the right then hit the ball straight so it breaks into the hole. You should never think you are going to curve the ball into the hole. Every putt is a straight putt then if you have your speed right and the line right, it will break into the hole. The only thought in your mind before you hit the ball is how hard you are going to hit it.
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stay within the box & drain the put
Before you begin your round, grab three balls and putt to the fringe of the green. The idea here is to just get a feel for the speed of the green. This way, there are no distractions regarding if your ball is going to go in or not. All you’re doing is judging the speed. Stance: Line up parallel and perpendicular at 90 degrees. Stay within your box, and move your arms as if they were on a pendulum. Putting is one of the most individual things you can do as a golfer. You can have perfect mechanics and be a terrible putter and vice versa. There is no real science behind it; a lot of it depends on what is between your ears … it’s very mental. Isao Ioki had the ugliest putting stroke ever but he was one of the greats when it came to putting. If you are a bad putter with bad mechanics, you should work on your mechanics to improve your game. If you are a great putter with poor mechanics, don’t do a thing and keep doing what you’re doing because it’s hitting the bottom of the cup!
If you’re serious about getting your mechanics down, contact Steve Vaughan and he will take professional video analysis that will break everything down for you. Email him at sdgolfpro65@gmail.com. Schedule a lesson at zdtusa.com/svaughan.
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Experience the Golf 5800 The Crossings Drive, Carlsbad | 760.444.1800 Book tee times and restaurant reservations online
BUSINESS
advice
portfolio
There are a variety of choices when deciding on how to buy a muni bond. An investor can pull their assets together in a tax-exempt mutual fund (tax- exempt mutual fund income is exempt from federal taxes, but depending on the state the bonds are issued, may include tax liabilities if you own a bond portfolio in state in which you don’t reside) and potentially reduce risk by including several issues per fund, in some instances including hundreds of bonds in one portfolio. Another option is to buy the bonds directly. This style may include some skill and knowledge of fixed income where you don’t have a portfolio of bonds, or a manager creating and keeping watch of the products you own. There are also differences in the limitations an investor may experience with individual bond purchases as these have minimums (usually around 5,000 per bond) to get into that particular product. You would want to have a detailed conversation with your financial advisor should you choose to buy bonds directly.
Tax Free Options For Your
Portfolio By Brian Shire
T
axes today are a real bear to deal with.
You have taxes on property, taxes for groceries, even taxes when you buy a soda at your local gas station, whereby you pay a sales tax and possibly a recycling tax assessed by your state … just for a soda?! With inflation at moderate levels and climbing and taxes increasing each year, investors are challenged with finding options for their investing needs while keeping the tax man at bay. One option is to maximize your employer plan, but that also will create a tax burden in the future when you take distributions from those assets.
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and credit of the issuer, with an added appeal to the investor, whereby the issuer may also use taxing power in order to provide the interest to the lender. Revenue Bonds however, derive their income from revenue based projects which include but are not limited to toll roads, bridges, airports, water and sewer facilities and so on.
As with any security, muni bonds have some risks associated with them that could include reduction or loss of principal, fluctuation of value, inconsistent distributions and even default. You would want to consult your tax professional to understand any tax liabilities you may encounter as well. If you would like to understand these products better feel free to call me to make an appointment.
Another is to invest in a vehicle like a ROTH IRA, but this has income limits and only allows for a small deposit each year per individual. Enter Municipal Bonds! Municipal Bonds or “Munis” are products with a history that dates back as far as the early 1800’s with the first recorded municipal bond, a general obligation bond, originally issued by the City of New York for a canal project. Municipal debt can range from use by states and local governments, to US territories, cities, counties, districts and so on. Typically there are two main types of muni bonds: General Obligation and Revenue Bonds. The significant differences between them are General Obligation or “GO” bonds are supported or “backed” by the full faith
Brian A. Shire Independent Financial Group 619.534.4240 or email at brian@wealthalli.com Registered representative offering securities and advisory services through Independent Financial Group, LLC (IFG), a registered broker-dealer and investment advisor. Member FINRA and SIPC. IFC and Wealth Alliance, LLC are unaffiliated entities. OSJ Branch: 12671 High Bluff Drive, Ste. 200 San Diego, CA 92130
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October 2014 | Fully cultured, yet unshaven | 4L magazine 59
BUSINESS
review
Jayla Siciliano invents bon affair and wins a deal on
Shark Tank with Mark Cuban by steve kang
W
hen I first met Jayla Siciliano, I was surprised to find so much energy and spirit packed into such a small frame. She’s a wonderfully charming person that keeps a smile on your face but after just a few minutes with her, it very obvious she’s fiercely driven and focused.
Jayla grew up in New Hampshire but moved to the West Coast to attend UCSB. She majored in Global Studies because she wanted to work for a non-profit to help fight against global sweatshops. It also didn’t hurt that this major required her to study abroad, so she headed down to Costa Rica. After graduation, she landed a job with Diesel Footwear and worked for Global Brand Licensing that had the rights to that particular brand. This allowed her to see how the industry actually worked. Eventually she decided to move back to the East Coast and accepted a job at Burton. During this time, she had a side gig making customized handbags and belts. She’d always been able to sew and that’s what helped her land the job at Diesel because she could conceptualize how things are made. Her entrepreneurial spirit was instilled by her father, so she always had dreams of breaking free and doing her own thing. She soon found out everything revolved around alcohol in the industry. All the events and entertainment made it an easy environment to party with coworkers, clients, and customers. It was intense at Diesel but when she got to Burton, it was taken up a notch. This is when she realized she needed to be more healthy. She never liked beer and shots were too strong. That’s when Jayla started pouring soda water into her wine to make a customized “wine spritzer”.
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Her peers noticed and wanted to drink what she was enjoying. They would all turn to her and say, “Can I get a spritzer?”. That’s when the light bulb went off and her “AHA!” moment with Bon Affair was born. She picked up and moved back to the West Coast with an idea and a dream but first she wanted to become a businessperson, so she got her MBA at USD. She then spent the next year and a half fundraising while bartending on the side to make ends meet. She eventually got enough investors to begin her first round of production. As everybody knows, there are risks and rewards in being your own boss. Jayla unfortunately hooked up with an processing plant that yielded leaky bottles, as well as remnants of Bloody Mary mix from a previous run. Things went downhill from there and she lost around $100,000 in inventory. Jayla thought she gave it a good try and there was nothing she could have done until a different investor said if she finds another bottler, they were willing to try another run. At the same time, she decided to apply for the reality show Shark Tank. She found a reputable bottler and had just enough money for another run. Fortuitously, four months later, right before the production run, Shark Tank producers contacted her to say she was chosen. Regarding the hit reality show, Jayla was on set for about an hour but got edited down to 10 minutes. She mentioned it was much more intense than it appears on television and it ended in a blink of an eye. Jayla just wanted an opportunity to grow her business. She was unsure until Mark Cuban heard her final plea and he accepted. She shook his hand and prepared for the silent waiting game. After four months of due diligence with Cuban’s attorneys, they finally closed the deal in February. Siciliano was contractually bound to keep details about the show a secret until May 9th and when it finally aired, within ten days they had $80k in sales, including almost $180K in online sales. Her episode just recently re-aired, so she received some residual marketing from that, which she utilized towards increased staffing. Siciliano says working with Mark Cuban has been an excellent experience. She expected just an introduction and a few meetings but he has a team dedicated just to his Shark Tank companies. It was his initiative to utilize an aluminum bottle so it would be more eco-friendly as well as a great container for parties poolside, especially in Las Vegas. She sends Cuban weekly updates and when she has a question, he responds immediately. Although the deal was 35% for $100,000, he’s done so many intangible things, it’s been well worth it, including financing the next production run. Henry Wine Group, Cuban’s connection in Texas, accepted the product and now they are getting ready to go into Vegas and Tennessee. With experience, education, perseverance, and dedication, it looks like Jayla Siciliano is beating the odds. Through all success, she is also very humble and says she could not have done any of this without the support of her husband, James, being by her side every step of the way. So next time you’re throwing a party or attending one, don’t forget to ask for a nice crisp, chilled, glass of Bon Affair and toast Jayla while drinking it!
October 2014 | Fully cultured, yet unshaven | 4L magazine 61
stylewatch
trending
IT’S THAT TIME AGAIN...
SNOWBOARDATTIRE er, but snowboard season is mm su ss dle en an in are we e lik l It may fee will be on the mountains ow sn the e, ad nm ma or al Re g. fast approachin reur underwear in front of an open yo in ing sitt re we u yo e hil W . on so ttest trends for the cold. It’s time ho the ing ur sco t ou re we we or, frigerat to gear up with some new gear.
By Bridget Najour
FROM THE STREETS TO THE SNOW (AND BACK) Gone are the days of puffy jackets and baggy overalls. This season fashion meets function with these streetwear-inspired styles. Lightweight Protection Dubbed the “shacket,” this hybrid trend combines the protection of a jacket with the lightweight flexibility of a shirt. With a waterproof shell fabric and lightweight fleece, this style is perfect for snowboarding in warmer weather. Expect to see this style all over Mountain High. Slim-Fit Pants Popularized by pros like Shaun White, slim fit snow pants seems like a no brainer for those who want the freedom to grab, flip or slide. Agility meets comfort with these tailored trunks. Available in styles like denim and khaki, so you can step off the board and into a bar. No wardrobe change required. These Boots Were Made for Boardin’ With brands like Adidas and DC bringing their styles to the market, snowboard boots were bound (pun intended) to take a turn for the fashionable. Nike’s Vapen boots mimic the look of their streetwear counterparts, but don’t be fooled by appearances—these boots are tough! The 2015 lineup is full of sleek and sturdy designs, built to give you equal parts support and flexibility.
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EASY ON THE EYES There are three components to look for in the perfect goggles: comfort, style and visibility. If you value how you look as much as how you see, check out these trends that are lending themselves to both safety and style. 01 Quick-Change Technology Though the technology isn’t new, it just keeps getting better and better with each passing season. From magnetic strips to zip-lock style seals, companies have found innovative ways to integrate this technology. Quick-change technology allows you to adjust to the perfect lenses for every condition. 02 Oversized Lenses Who knew increased visibility would lend itself to style? Frameless, oversized lenses have become the standard in almost every snowboard line this season. The panoramic view of the mountain you’re shredding is pretty nice, too. 03 Helmet Compatibility Safety first. Brands are making a particularly strong push to perfect the integration between their helmets and goggles, so consumers will be compelled to purchase both together, or show brand loyalty when adding the second item. Satisfy all three with a pair of Smith I/07 goggles. Rimless, ventilated lenses, anti-fog technology and riggers that adjust to your helmet style, these versatile goggles are perfect for skiers and boarders alike. Plus, they are available in more than a dozen badass designs.
SAFETY FIRST Life’s tough–get a helmet! Safety gear has never looked so snazzy. Keep a low profile with the newest trend in snowboarding helmets. Step it up a notch with Sandbox’s 2015 Classic Snow line, offering a short brim, goggle clips and removable audio-equipped earflaps. Protect the Money Maker There are few harsher environments for your face than Mother Nature when you’re shredding down the mountain. For function, go with Nike’s hoodie with built in face mask. For fun, pick up one of Neff’s novelty face masks including “The Beard,” complete with faux facial hair.
October 2014 | Fully cultured, yet unshaven | 4L magazine 63
RELATIONSHIPS
MUSINGS
santi
breast cancer strikes close to home By Stacy Cafagna Pollard
icking up kids from elementary school typically follows the same pattern: park car/walk to campus/ chit chat with mommies along the way/retrieve kids. But I’ll never forget the day that it was all very different. Because on that spring afternoon five years ago, as I approached the school’s back gate, I noticed one of my mommy friends, Heather, had shaved her head. Being one of my more free-spirited friends, I didn’t think much of it. I applauded her bold choice and even joked about how much easier a great buzz cut like that would be. She smiled but we didn’t have much time to talk.
Santi was a dear friend to both of us, but really more like a sister to Heather.
It wasn’t until I arrived home that a wave of panic hit. Was something going on? I called Heather immediately, willing her to pick up the phone. Thankfully, she did. “I feel like such an idiot for joking about your hair,” I explained. “Is something wrong? Are you okay?”
Santi is a tall, tenacious, vivacious mom of two sweet girls, who were fourth and fifth graders at the time. Santi is never without a giggle or a twinkle in her eye. I use the present tense because I want you to know, as you read this, Santi not only survived her ordeal, but has come out with a clean bill of health and a grateful spirit.
P
“She’s got breast cancer,” Heather explained, “and a spot on her liver–stage 4.” As the wife of a two-time cancer survivor, and cofounder of Cancer for College, a foundation which provides college scholarships to cancer survivors, I am no stranger to the “C” word. But Santi’s news hit especially close to my heart, with both of us having kids about the same age. And I’ve been around the block enough to know the severity of stage 4.
With a family history of breast cancer and having lost her mother to ovarian cancer at just 61, Santi was always very proactive about her health. “I worked to be preemptive in trying to avoid breast cancer,” Santi shared with me. “I was regular with my mammograms and self-exams.” Still, one day, something just didn’t seem right. She went to see a breast care specialist and underwent a series of tests, all of which thankfully came back negative. But not too many days had passed when Santi felt a pea-sized lump in her breast during a self-examination and returned to the specialist, insisting on a biopsy. The results came back as invasive ductal carcinoma, with a spot on her liver. The fact that Santi was her own advocate was the first step in saving her life. “You have to listen to that voice inside you,” she remembers. “I was glad that I did before my cancer progressed to something far worse.”
“It’s Santi,” she told me.
Stacy Cafagna Pollard, a San Diego native, is a graduate of the University of Southern California and holds a teaching credential from UC San Diego. She is currently working on a book detailing Craig’s story.
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During this Breast Cancer Awareness Month, this is one of the most important messages I hope you all carry with you for yourself or someone you love. I didn’t see Santi during her treatment, which included chemotherapy, a double mastectomy and reconstructive surgeries. But I do remember one warm evening when the kids, mine included, gathered to swim in her backyard. Santi wasn’t feeling too good that day, nor were her blood count numbers where the doctors wanted them that week, Heather told me as we kept an eye on our swimmers. But even though Santi couldn’t come out of the house, I imagine she breathed in the joyful essence of our babies; that she could hear bursts of giggles and the sounds of cheerful splashes wafting through her bedroom window, as the kiddos played and enjoyed being 9-year-olds, and she devoted her energy to healing. The innocence of it all made me feel especially dark inside for Santi, and I tried to comprehend the complexity of emotions she must have been feeling, knowing how much was at stake for her and her family. “Cancer forced me to face my fears, and walk through that door of the scary unknown,” Santi tells me. “But it’s strange: Confronting your demons is also very liberating. It gives you the chance to look at your life and to face death; to look at the work that you’ve done and what you’ve created; to think about the time spent here on Earth. I thought a lot about my children and what I had contributed to them. I desperately wanted more time together, but if that was not to be part of the plan, I truly felt at peace that I had set a solid foundation in my girls.” The first time I saw Santi post-treatment was at that back gate at school, picking up our kids in the fall and standing in almost the same spot where I had first encountered Heather and her shaved head months earlier. Santi was there in the afternoon sunshine with her signature grin, a baseball cap perched on her head. “Shhhhh, hair growing here,” the cap announced, with a whimsical line of embroidered flowers underneath. I couldn’t have felt more proud of her, or relieved for her, in that moment. The normalcy of seeing her back into her mommy tasks was profound. “I looked at this as a chance to grow,” Santi tells me now. “I prayed about the opportunity to grow and learn, and that’s still my philosophy today. I get to do this life and it’s a gift. It doesn’t mean you don’t have down days, that’s human. But it’s uplifting and liberating to have the chance to embrace life in a whole new way.” Santi is now five years cancer free, a big milestone in the world of cancer survivors. Our babies are now in high school. And whenever I see Santi, standing with her husband and her sweet, kind, loving daughters gathered around her, I am reminded that life is fragile, and beautiful, and messy. We can’t necessarily control the ride we’re on, but we can certainly choose to enjoy the journey, bumps and all.
In 2014, an estimated 232,670 new cases of invasive breast cancer were expected to be diagnosed in women in the U.S., along with 62,570 new cases of non-invasive (in situ) breast cancer.
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7/26/13 11:40:49 AM
stunning san diego
66 4L magazine | October 2014
Michelle Galang
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Michelle Galang San Diego Connection: Being in the Navy, my dad got stationed in SD; of my siblings, I was the only one born and raised in SD. Profession: Student and residential house specialist Hobbies: Volunteering at the veteran’s home, taking part in various charity events (walks, tabling/promoting), amusementpark hopping, staying in and catching up on shows, scrapbooking, exploring everything and anything from malls to beaches Outdoor activities: They change from time to time because I love trying new things and sightseeing. But thanks to my friends, I am currently taking up archery, surfing and hiking. Favorite food: I’m a light eater, so I love salads. Favorite libation: Beers and Mai Tais
Growing up: I’m the fourth out of five children and the youngest daughter. Being closer in age than the rest of our siblings, I was always closer to my little brother even though we’ve had our fair share of fights. I was raised by my amazing Nanay and Tatay (my grandparents) whom I love to death. Despite being a troublemaker and complete nuisance as a child, my awesome grandparents, along with my parents, aunts and uncles, have been nothing but incredibly wonderful to me while growing up.
Career: I am currently an undergraduate student at SDSU, working on my B.S. degree in Health Science, with an emphasis on Public Health. After receiving my degree, I hope to intern and ultimately work for an organization that focuses on geriatric patients.
Passion: Lately, my passion has been makeup and archery, two entirely different things. My cousins, who are basically like sisters to me, got me into makeup and now I have drawers upon drawers of different types of makeup! Aside from that, I love traveling! I haven’t been to many places, but every place and experience from France to the Philippines have been entirely memorable.
October 2014 | Fully cultured, yet unshaven | 4L magazine 67
GADGETS & GEAR
REVIEWS
TECH all hands on
The Beer Book Price: $25
According to presenters: “With a visual catalog of more than 1,700 beers, brewery profiles, whistle-stop beer trails and key beer facts throughout, The Beer Book is the indispensable guide to the world’s favorite drink. Updated to include every significant brewery from Britain, Belgium, Germany, the United States, to emerging regions such as Eastern Europe, The Beer Book looks at over 800 breweries and includes detailed tasting notes from a team of local specialists and images of the beer bottles to make recognizing the best brews even easier.” 4L Magazine’s take: Yes, I felt this was a good companion guide to our exhaustingly comprehensive guide in this month’s edition, but here’s another book just for you folks who still did extra credit when you had a 98 percent in the class. Jerks. US.DK.com
By Cory Waterhouse
Meta M1 Price: $400
According to presenters: “The Meta M1 is designed to make things simple, so it’s not a wearable computer or a wrist-top smartphone. It is an elegantly simple display that makes staying up-to-date convenient and unobtrusive. It is there when you need it and it doesn’t bother you when you don’t...” 4L Magazine’s take: Granted, the name is kinda silly—everything seems to be “meta” nowadays—but everyone from Apple to LG and Samsung all have smart watches out. The only problem is they are hideous and no one is wearing them, which it turns out is a bit of a marketing issue for those companies. In my increasingly marginalized opinion, the Moto 360 from Motorola is the only smart watch that doesn’t look like a robot laid a steamer on your wrist. But the Meta M1 is the other smart watch that I thought passed the fugly test. Keep an eye out for the Meta M1… Meta.Watch
Vencer Sarthe Price: $350k
According to presenters: “The Sarthe is inspired on the iconic ’80s race cars competing in the 24 Hours of Le Mans. With a distinctive design and analogue character, these cars were purpose built to endure the harsh circumstances of the renowned race. Named after its famous circuit ‘de la Sarthe,’ the key success factors of these ’80s race cars have been incorporated in the Vencer Sarthe and have been given a modern day interpretation...”
wow
factor
4L Magazine’s take: Just another amazing piece of drivable art I will never own because I didn’t invent anything and I don’t have the term, “Mergers and Acquisitions” on my business card. Plus the cockpit looks like it should smell like a Coach store. Coach is a purse. Not that gracefully chubby guy from junior high that smelled like Old Spice, grass stains and cigarettes. Maybe it’s me, but I think that might be a horrible smell for the inside of your car. Vencer.nl
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Samsung Galaxy Note Edge Price: $TBA
According to presenters: “The Note Edge provides users with a new way to access information, engage with their mobile device, and express their personality and tastes. The device’s unique curved Edge screen provides quick access to frequently used apps, alerts and device functionality all with the swipe of a thumb, even when the cover is closed. Users can also receive notifications directly on the Edge Screen while watching videos without disturbing their viewing.” 4L Magazine’s take: Sure, Samsung, I’d love to try out your New Galaxy Note Edge. I can keep it!?! You guys … seriously … you’re the best. No, you are! No, really … send me one. Please. Samsung.com
Parajet Zenith Thor 200 Price: $10k
According to presenters: “The Zenith is the world’s first CNCmachined paramotor with enhanced chassis geometry and inflight maneuverability. Fitted with the more powerful Polini Thor 200 engine, this is the paramotor of choice for Parajet Team pilot and 2012 British Champion Dean Eldridge.” 4L Magazine’s take: Cape, crash helmet and life insurance policy not included. I’m guessing this is the white collar version of the airboat or the preferred method of travel for swamp dwelling whisky tangos. Parajet.com
Scary Peeper Prank Price: $40
According to presenters: “Scary Peeper is a prank product invented to simulate a ‘Peeping Tom’ looking in through a window. Simply mount the Scary Peeper outside any window and get ready for a scream! There are two different versions of Scary Peeper to choose from. Choose the Scary Peeper Cling or the super freaky Scary Peeper Deluxe to really get the party started!” 4L Magazine’s take: Let me preface by saying, yes, this is probably a bad idea, but how many safe, thoughtful ideas turn into fantastic stories? None. That being said, 4L Magazine and its staff does not condone terrifying anyone with a heart condition or holding hot beverages. And don’t scare your kids either … unless it’s funny. Then videotape it and send it to us. ScaryPeeper.com
If you’d like to have your product reviewed by 4L Magazine, e-mail cory@fourelmagazine.com October 2014 | Fully cultured, yet unshaven | 4L magazine 69
MUSIC LISTINGS
HOT WIRE
concert dates
rhythm
10/05
KINGS OF LEON Verizon Wireless Amphitheatre
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10/08
chromeo SOMA San Diego
10/04
THE WHIGS Casbah
10/04 8:30 P.M. THE WHIGS, Casbah The Whigs is a garage rock trio from Athens, Georgia. Most of their songs on their album were recorded with limited takes due to the desire to become an exceptional live band. They wanted to bring the live performance aspect to their records and not overthink the recording process. Check out their most popular song “Hit Me.” 10/05 6 P.M. KINGS OF LEON W/YOUNG THE GIANT AND KONGOS, Verizon Wireless Amphitheatre Kings of Leon is a Nashville rock group whose earlier music contained a Southern rock feel but gradually became a more alternative vibe with their more recent material. They found initial success in the U.K., obtaining several awards in addition to later gaining significant popularity in both America and Australia. They’re most known for “Sex On Fire” and “Use Somebody.” 10/05 8 P.M. MOON TAXI, House of Blues Yet another Nashville derivative, Moon Taxi contains a very appealing indie-progressive rock sound. In regards to the evolution of their sound, they didn’t want to stray too far from the original sound responsible for their breakthrough, however, they have grown and their goal became to amp up the sound and speed, producing an overall bigger sonic footprint. Their evolved sound contains an accumulation of the ensemble’s individual experiences. 10/06 7 P.M. ANGUS & JULIA STONE, House of Blues Angus & Julia Stone are a blues folk act from Australia. The siblings’ parents were also a duo act before they were born. Both Angus and Julia have found success in their solo careers but the duo together produce an aesthetically pleasing sound. Check out their most popular song, which was also awarded best single of the year, “Big Jet Plane.” 10/06 7 P.M. SAN DIEGO MUSIC AWARDS, Humphreys The San Diego Music Awards started in 1991 as a way to recognize the achievements of our diverse local music community. Now in its 24th year, the event presents awards in 27 categories, recognizing many different genres of music including rock, jazz, hip hop, Americana and world music. Past performers include Jewel, Jason Mraz, Switchfoot, P.O.D. and Sara Watkins (Nickel Creek). The San Diego Music Awards is the primary fundraising vehicle for the Guitars for Schools program. 10/07 6 P.M. ANBERLIN, House of Blues Anberlin is an alternative rock band from Florida formed in 2002. Originally formed under the name SaGoh 24/7, they released two studio albums before disbanding. The band declared earlier this year that they would be disbanding at the end of their tour, so catch ‘em while they’re still around.
10/09
Kasabian House of Blues
10/08 7 P.M. CHROMEO, SOMA San Diego Chromeo is the product of Canadian electronic funk duo David Macklovitch and Patrick Gemayel. With the somewhat recent explosion of electronic music, Chromeo has found their place shot-gunning their ‘80s funk DNA all over the charts. They had a vision and they made it a reality. Funk as a game plan; these guys had a 10-year battle strategy. 10/09 7 P.M. KASABIAN, House of Blues The English band’s name comes from Linda Kasabian. She was the girl who drove the getaway car in the Charles Manson TateLaBianca murders. The original name chosen for the band was Saracuse. It was with that name that the band started recording material at Leicester’s Bedrock Studios. The band has been compared with the likes of Primal Scream, with their similar electronica-indie rock fusion, and Oasis, with whom they share their confidence, vision and rough vocal style. 10/09 8:30 P.M. TWIN SHADOW, Belly Up George Lewis Jr., who has an expansive musical background that includes composing for a touring dance company and fronting a Boston punk group, put his own multifaceted spin on chillwave when he started making solo bedroom recordings in Brooklyn as Twin Shadow. He is a born crooner with a nostalgic yet bittersweet ‘80s tone to his music.
October 2014 | Fully cultured, yet unshaven | 4L magazine 71
rhythm
MUSIC LISTINGS
10/15 7 P.M. CHERUB, House of Blues The electro-pop influence mixed with the risqué essence of their debauchery-backed lyrics makes for an appealing and entertaining performance. The Nashville-based duo first met while studying music at Middle Tennessee State and found a loyal following due to their energetic live performances, word of mouth and appearances at several major festivals. 10/16 7 P.M. WASHED OUT, The North Park Theatre The indie rock act drags their feet musically with a dreamy pop style that remains very drowsy. Ernest Greene moved out of Atlanta and relocated to a rural area outside of Athens where he could spend all day in an isolated environment making music. Influenced by this bucolic setting and the use of a wider range of vintage synths, Washed Out’s recent album, Paracosm, was much warmer and optimistic sounding. 10/17 6 P.M. KODALINE w/ BIRDS OF TOKYO, House of Blues Dublin, Ireland-based modern rock quartet Kodaline specializes in soaring, radio-ready guitar rock that’s drawn comparisons to Coldplay and U2. The band first came to prominence with their debut single “Give Me A Minute,” which topped the Irish singles chart and made it the first independently released track to achieve that feature.
lorde
10/17 6 P.M. YELLOWCARD, The North Park Theatre Yellowcard is a pop/punk rock inspired group from Jacksonville, Florida, but they did not officially solidify their lineup until they moved to Southern California in 2000. Also, the band contains a violin, which contributes a melodic element to its sound. They are best known for their 2003 hit single “Ocean Avenue,” which was the cause for their initial breakthrough.
10/10 7 P.M. LORDE, CCCU Open Air Theatre at SDSU Lorde drew a creative mix of bedroom pop and club-ready electro rock that compares to the sounds of Grimes, Lana Del Rey and Sky Ferreira. She found initial success at 16 when she became an Internet sensation for her song “Royals.” Her EP titled The Love Club reached No. 1 on the charts in both her native New Zealand and Australia, while simultaneously gaining a loyal following in the U.S.
10/17 6 P.M. RAY LAMONTAGNE, CCCU Open Air Theatre at SDSU The organic and earthy sound of Ray LaMontagne brings the reminiscences of Van Morrison and Tim Buckley and was more recently compared to the likes of Iron & Wine in the sweet, serene and mellow sound that they bring. LaMontagne’s initial inspiration to become a singer/songwriter came with the introduction to the song “Treetop Flyer” by Stephen Stills.
10/10
CCCU Open Air Theatre SDSU
10/12 6:30 P.M. THE PRETTY RECKLESS, House of Blues Front woman Taylor Momsen initially rose to fame as an actress on the show Gossip Girl. She formed the band The Reckless in 2009 before changing the name to The Pretty Reckless. The intended sound mimics a middle-dwelling mixture between hard rock and post grunge. They quickly found success with Interscope Records within a year of touring. 10/13 8 P.M. THE HORRORS, Belly Up The Horrors began as a garage punk group but later morphed into something a bit more experimental. They formed somewhere in the summer of 2005 and quickly gained notice for their hectic live shows and appealing sound.
10/17
ray lomontagne CCCU Open Air Theatre at SDSU
10/13 8:30 P.M. THE DRUMS, Casbah A pleasant blend of the opposing sound desires between the two masterminds behind the percussion titled band, The Drums sounds like garage punk mixed into an indie record. Jonathan Pierce and Jacob Graham reunited after a few years apart making their debut EP titled Summertime! Fast forward to 2011, when The Drums released their darker, keyboard heavy album Portamento. 10/14 6 P.M. ANDREW MCMAHON (of Something Corporate), House of Blues Andrew McMahon was the vocalist and pianist for the bands Something Corporate and Jack’s Mannequin. The style of music is vibrant with an upbeat indie/pop kind of vibe. Check out one of his more popular tracks, “Synesthesia.” 10/14 7 P.M. J. RODDY WALSTON & THE BUSINESS, Belly Up They contain a nice classic sounding Southern rock aspect that emphasizes an upbeat danceable extension into the mix. After several lineup changes, the band has become solid and stylized as a classic rock four piece. They are currently three albums deep and their live performances are always attached to an energetic following. 72 4L magazine | October 2014
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10/23 9 P.M. DALE EARNHARDT JR. JR., Belly Up The cheekily named duo Dale Earnhardt Jr. Jr. meshes indie pop, folk and electronic elements into one beautiful bundle. Joshua Epstein and Daniel Zott started working together in 2009 out of a basement studio in Detroit, where they created a dance-inducing sound without neglecting songwriting quality, meshing complex and light melodies with awesome programmed beats and synths. 10/24 6 P.M. ALT-J SOMA, San Diego Alt-J is an English indie rock band named after the triangle that appears when pressing “Alt” and “J” on a Mac computer. The group formed in 2008 under the name Films. The four members met at Leeds University and spent two years rehearsing before signing a deal with Infectious Records in 2011. The group’s signature sound is blend of layered, folk-inflected dub-pop and soaring alternative rock. 10/24 6 P.M. ST. LUCIA, Humphreys St. Lucia is pretty much the moniker for singer/songwriter Jean-Philip Grobler. Established in Brooklyn, St. Lucia brings a delicious mix of synth-driven, ‘80sfueled pop to the table. Grobler grew up in South Africa singing in the Drakensberg Boys Choir School, which allowed him to tour around Europe, Japan and Australia. After leaving the choir, Grobler attended music school in England before moving to New York City. Once there, he began writing his own pop songs and recording under the name St. Lucia.
10/17
the expendables Belly Up
10/18
the new pornographers
The North Park Theatre
10/23
dale earnhardt jr. jr. Belly Up
10/17 8 P.M. THE EXPENDABLES, Belly Up This American reggae-rock group from Santa Cruz brings a pleasant genre mesh between musical styles such as reggae, ska, surf and punk rock. Similar reggae rock acts comparable to the Expendables are Pepper, Slightly Stoopid and 311. Check out their most popular songs “Bowl for Two” and “Sacrifice.” 10/18 7 P.M. THE NEW PORNOGRAPHERS w/THE PAINS OF BEING PURE AT HEART, The North Park Theatre This indie rock supergroup from Vancouver first started the band in 1996. One after another, band members started to join the group and the first official rehearsal took place in 1997. Currently throughout the existence of the band, there were several lineup changes due to the band members all being involved in other projects. Their sixth studio album was just released in August.
10/24 9 P.M. AFGHAN WHIGS, Belly Up What started out as a garage punk group eventually evolved into a literate, pretentious, soul-inflected post-punk band, the Afghan Whigs were one of the most highly respected alternative bands at the start of the ‘90s. The group became widely appreciated despite never breaking through to mainstream. The following was probably due to lead singer/songwriter Greg Dulli’s arduous tales of broken relationships and self-loathing. The Afghan Whigs attempted to create an odd but interesting stylistic approach that mixed R&B with post-punk.
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afghan whigs Belly Up
10/19 9 P.M. METRONOMY, Belly Up First beginning as a scrappy, lo-fi side project then later transforming their act by mixing rock and electronic music, Metronomy is the project of London-based multiinstrumentalist and producer Joseph Mount. His sound kind of brings to mind Devo. The name comes from an instrument that is used by musicians to keep timing. 10/22 6 P.M. SUICIDE SILENCE & THE BLACK DAHLIA MURDER, House of Blues Suicide Silence formed in 2002 out of Riverside, specializing in that 21st century metal phenomenon known as deathcore, and was signed to international mega metal label Century Media. The band managed to get things rolling quickly, save for a few lineup changes, and went from forming the band to cutting a deal in just two years. 10/23 8:30 P.M. WILDCAT! WILDCAT!, Casbah Los Angeles’ Wildcat! Wildcat! is the elevating indie electro-pop project of vocalist/ bassist Jesse Taylor, vocalist/keyboardist Michael Wilson and vocalist/drummer Jesse Carmichael. Each played in several other groups before becoming Wildcat! Wildcat! in 2012. After issuing a trio of critically acclaimed 7-inch singles and an EP on Neon Gold Records, the band signed to Downtown Records and released their self-titled debut EP in September 2013.
October 2014 | Fully cultured, yet unshaven | 4L magazine 73
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MUSIC LISTINGS
10/25
phish
Sleep Train Amphitheatre
10/29 6:30 P.M. RACHAEL YAMAGATA, House of Blues Singer/songwriter Rachael Yamagata grew up to resemble the sounds of Carole King, Roberta Flack and James Taylor. Yamagata had a very emotional life growing up with the early split of her parents; music was the one thing in her life that remained consistent. By the time she reached Northwestern University in the mid-’90s, Yamagata had one year of piano lessons and an array of full-length song lyrics stashed away in her spiral notebook. 10/30 7 P.M. NEW POLITICS, House of Blues New Politics bring a stir of ‘90s pop/punk with a slab of high-spirited, dance-inducing sounds all the way from Denmark. Think of the lyrical style of the Beastie Boys glossed over with a dance version of the pop/ punk likes of Blink 182. The soaring guitar and high-energy performances (especially from lead vocalist David Boyd, who wiggles around like a prancing gymnast) is highly entertaining and the songs that they produce are catchy as hell. Peep one of their most popular songs “Harlem.” 10/31 7:30 P.M. THE END OF THE ROAD ft. QUEENS OF THE STONE AGE, The Forum in L.A. Rising from the ashes of stoner rock band Kyuss, Queens of the Stone Age reunited the group’s singer/guitarist Josh Homme, drummer Alfredo Hernandez and bassist Nick Oliveri, along with new guitarist/keyboardist Dave Catching. In the mid-2000s, the Queens became part of a quick upbringing due to the courteous support of publications such as Rolling Stone and good, old-fashioned touring. Most of their albums contain a vast amount of music icons and a quality sound that you don’t want to miss.
10/25 5 P.M. PHISH, Sleep Train Amphitheatre Phish is a Vermont rock band that poses a striking resemblance to the sound produced by the likes of the Grateful Dead. Even though their music has been described as an “eclectic, free-form rock ‘n’ roll encompassing elements of folk, jazz, country, bluegrass and pop,” Phish embraces jazz-based improvisation and the folk tradition. They’ve been known to wear a goofy, more relaxed attitude, with their drummer having regularly played a vacuum during concerts. 10/25 6 P.M. JENNY LEWIS, House of Blues Las Vegas native Jenny Lewis is a well-known indie rock singer/songwriter predominantly known for her role as lead vocalist of Rilo Kiley, in addition to her solo albums, guest appearances and duo with boyfriend Johnathan Rice. She was also a former childhood actress, and she assisted the launch of Rilo Kiley in 1998 with fellow musicians Blake Sennett, Pierre DE Reeder and Dave Rock (who was later replaced by Jason Boesel in 2001). Lewis gradually developed her own vocal style, pulling in a bit of a country zing.
10/25
Daryl Hall & John Oates CCCU Open Air Theatre at SDSU
10/25 8 P.M. DARYL HALL & JOHN OATES, CCCU Open Air Theatre at SDSU Daryl Hall and John Oates’ captivating take on soul features a splash of New Wave and hard rock. They’ve had six No. 1 singles and six platinum albums thus far. Hall & Oates’ music was amazingly well put together and produced. During their best days, their songs contained strong hooks and melodies that followed the old soul traditions without relying on them. 10/26 6 P.M. BONOBO, House of Blues The Bonobo, formerly known as the pygmy chimpanzee … Oh, wait … wrong Google search. Here we go: Simon Green brings with him the experimental warmth of Bonobo, establishing an interesting gift of instrumental, intellectual chill-out. Though tempted by offers from Mute and XL after the official issue of The Scuba EP and the “Terrapin” single, Green stuck with Tru Thoughts for his debut LP Animal Magic, which was a great success.
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10/30
new politics House of Blues
4lmagazine.com
11/01
switchfoot CCCU Open Air Theatre
11/01
ziggy marley North Park Theatre
10/31 7:30 P.M. CITIZEN COPE, Humphreys Concert By the Bay The multi-talented Clarence Greenwood is the driving force behind the band’s fusion of blues, folk-pop and a laid-back, hip-hop sound, contributing to the group’s needs as a keyboardist, singer/songwriter, guitarist, DJ and producer. After a constant stream of bad luck with several record deals gone sour, he eventually released The Rainwater EP himself in 2010. Greenwood returned two years later with a mellower, more laid-back sound on his 2012 album One Lovely Day. 11/01 7 P.M. SWITCHFOOT, CCCU Open Air Theatre at SDSU Switchfoot has gained a firm grasp in the contemporary Christian music scene. They went mainstream in 2003 with their double platinum album The Beautiful Letdown. They found their peace with a holy and earthy intended sound. Years before Switchfoot’s mainstream breakthrough, though, the group fought to make an effective impact in the San Diego area where they started. Fast-forward today and they are signed to the biggest Christian label in the country. 11/01 8 P.M. DELTA SPIRIT, Belly Up These San Diego natives have a sound that is a direct middle hit between indie and alternative country rock. The band consists of bassist Jon Jameson, drummer Brandon Young, vocalist Matthew Vasquez, multi-instrumentalist/ vocalist Kelly Winrich and guitarist Will McLaren. Jameson and Young first began in a San Diego emo outfit under the moniker Noise Ratchet but decided to call it quits in 2004 in search for a more rootsy sound. 11/01 7 P.M. ZIGGY MARLEY, North Park Theatre Ziggy is the oldest son of reggae legend Bob Marley, but he is most known for his musical success in his own right. He and his siblings first found success after the formation of the Melody Makers in 1981, a year after their father’s death. The group ended up winning a Grammy, which eventually led to a successful solo career.
October 2014 | Fully cultured, yet unshaven | 4L magazine 75
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REVIEW
Rediscovering their Roots
Thievery Corporation By Michelle Lyn
If there was ever going to be a soundtrack to my life, it would likely include music by Thievery Corporation. The first album of theirs that I ever heard was The Mirror Conspiracy and after that, I was hooked. DJs Rob Garza and Eric Hilton have a way of combining genres like acid jazz, dub, trip hop, downtempo, electronica and bossa nova with unique international vocalists that is truly transcendent.
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Prior to meeting Hilton, Garza had a record label called JuJu Thievery Corporation. Hilton suggested they drop the JuJu and use Thievery Corporation for their name. “Thievery Corporation,” said Garza, “lends itself to interpretation-people think it’s about sampling or stealing…it inspires a lot in people’s imaginations.” Their D.C. base exposed them to a lot of international talent, given the cosmopolitan feel of the city with all the embassies and people from other countries. According to Garza, they would hang out at bars or cafes in D.C. and if they liked the singer, they would be like “Hey, you want to sing on our record?” They would literally just pull people from bars into the studio and according to Garza, they usually “turned out to be magical experiences.” Other times, artists might send in their demos for review. Federico Aubele sent them his demo when he was living in Buenos Aires and then he came to D.C. and they produced his first record Gran Hotel Buenos Aires on their Eighteenth Street Lounge record label. When I asked Garza who his early musical influences were, he said when he was younger, he loved punk rock, like Minor Threat and Black Flag, people that were working with samplers, early hip hop, a lot of international groups, and dub. His parents always played music when he was a kid-a lot of Latin influence, old soul, early rock and roll. And now, he admittedly loves a pretty large spectrum of music that includes everything from Brazilian to classical to rock.
C
urrently on tour for their latest album, Saudade, Thievery Corporation made a recent stop in San Diego and played two shows at the Belly Up. I’ve seen them perform several times and I will probably continue to see them whenever they tour. Their shows are that good. The talented DJs cleverly incorporate visuals with a wide range of musicians and vocalists to keep shows interesting and engaging, all while creating the ultimate mood music. Incredibly ambient, Thievery’s music ranges from chill to sensual to politically charged tracks. With Saudade, they’re taking it back to their roots with bossa nova, the original genre that initially united the two musicians. Portuguese for melancholy or a state of longing, Saudade appeals to a broader audience and draws influence from Brazilian legends, like Antonio Carlos Jobim, whom they dedicated their first album to. Before they hit San Diego, I had the opportunity to spend some time with Rob Garza and learn a little more about how Thievery Corporation came to be. It all began back in 1995, when Rob Garza and Eric Hilton met at Eighteenth Street Lounge, Hilton’s bar in D.C. They met one night, started drinking and talking about a shared passion for the kind of older music that they loved. “We wanted to find a way to incorporate what was happening with modern sounds with vintage records,” said Garza. “Our record collections were really big and we just started combining all our stuff. We didn’t really have a plan. We were both doing it for fun, since we both had day jobs at the time. It just grew from a hobby and here we are nearly 20 years later.” So there you have it. Thievery Corporation was built on friendship, listening to records, drinking and messing around with music equipment.
Ironically, when Garza’s at home, he’s creating music more than he’s listening to it. “I’m working on so many projects that I wish I had more time to listen to music,” he said. Although he has passed on his love for music as his four year old already loves the Beatles and music in general. Life for Rob Garza these days consists of a lot of travel for both Thievery Corporation and personal DJ gigs. Always inspired by the places he visits, Garza said, “It is a big world and there is so much music out there. People are creating all the time and there are always things to be inspired by.” This global influence is evident in Thievery music and lyrics in English, Spanish, French, Italian, Persian, Hindi, Portuguese and Romanian-quite the eclectic mix. Thievery’s newest album, Saudade, is a departure from previous albums, in the sense that it sticks to one genre for the whole album. Garza and Hilton started with a big interest in bossa nova and according to Garza, “This record, in one style, is kind of like a ‘palate cleanser’ before going back to doing a record that is more beat-oriented, more what people have come to expect from Thievery with the electronic edge.” “Saudade,” said Garza, “is more organic, beautiful, and feminine with all female vocalists.” Of the creative process this go around, he said it was “Nice to delve into one type of style and explore it.” An incredibly humble, down to earth guy, Rob Garza has had a major impact on music for our generation…although I’m not even sure he realizes it. If you were one of the lucky ones to experience the show, you know what I mean. If you didn’t make it this time, I highly recommend you check out Thievery Corporation’s music and find your way to a future show. You will not be disappointed. ThieveryCorporation.com // RobGarza.com
October 2014 | Fully cultured, yet unshaven | 4L magazine 77
LOCAL EVENTS
happenings
around town
around town
by cory waterhouse
October 4
Pacific BeachFest
According to presenters: “Pacific BeachFest has something for everyone including a fish taco contest, surf competition, beach volleyball tournament, and all your favorite, artist, vendors, activities and music!”
Price: Free Locale: Mission Bay
4L Magazine’s take: I’m going to the BeachFest as my favorite Top Gun character, Iceman. But as Val Kilmer 2014. So I’m gaining 60 pounds and growing out my phonytail, and only taking roles in really odd B movies.
California Restaurant Association San Diego County
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October 4
Carlsbad Oktoberfest Carlsbad Rotary Club
Price: Free admission; dinner tickets $10 in advance, $12 day of Venue: Holiday Park Locale: I’d say the name kinda spells it out for ya, chief.
October 5
2014 Taste & Art Stroll in Del Mar Price: $25 in advance, $30 day of Venue: Del Mar Fairgrounds Locale: Del Mar
According to presenters: “Get out your lederhosen! The Carlsbad Rotary Oktoberfest, a fall tradition of feasting, fun and fundraising, will bring thousands of people to enjoy German food (and beer!), live music and a variety of entertainment for children.” 4L Magazine’s take: No lederhosen. I think that’s part of the Oktoberfest bylaws. Unless you work there. And again, for the second year, it says children’s entertainment. Which is probably learning how to avoid the “sleepy” adults stumbling around the Beer Garden.
According to presenters: “Held in the heart of the charming village of Del Mar, this annual event includes a free art stroll and a ticket for restaurant tasting.” 4L Magazine’s take: I don’t mind roughing it in Del Mar from time to time. It’s not easy, but I power through for the sake of journalistic integrity. Plus, you’ll get to meet Art Stroll. I think he played for the Steelers in the ‘70s. Must have retired in Del Mar or something.
October 4-5
Art & Craft Show Old Town San Diego Old Town San Diego Chamber of Commerce Price: Free Locale: Old Town
According to presenters: “The Art & Craft Show Old Town San Diego features contemporary artists, fine craft, fashion and home décor artisans along with the Flavors of Old Town international foods, a wine tasting pavilion and continuous live entertainment.” 4L Magazine’s take: I’d like to include this posting simply because there were no exclamation points exploited in the press info. Viva la Arts and Crafts!
October 3
Foodie Friday Price: Starts at $15 Venue: La Jolla Playhouse Locale: La Jolla
According to presenters: “Theatergoers with a love for beer and delicious eats are invited to attend Foodie Fridays, where a ticket to select Playhouse performances also includes access to some of San Diego’s finest food trucks, plus a complimentary microbrew tasting!” 4L Magazine’s take: Food trucks and the LJP are an interesting pairing indeed. Earthy, with a cultured crust and trust-fund chicanery. Highly recommended. October 2014 | Fully cultured, yet unshaven | 4L magazine 79
around town
LOCAL EVENTS
October 9
Bierfest Price: Free Venue: San Diego Museum of Man Locale: Downtown
According to presenters: “Help us celebrate the autumn season at our Bierfest beer tasting! Sample Germanstyle beers from multiple craft breweries and enjoy delicious sausages and pretzels.” 4L Magazine’s take: As always, any excuse to visit Balboa Park and the SDMOM is well worth your time. Plus, beer and wieners. Grow up.
October 12
Fifth Avenue Auto Showcase Gaslamp Association Price: Free Locale: Gaslamp
According to presenters: “With the Gaslamp’s vibrant history and its connection with historic Highway 80, it is fitting that the Gaslamp Association will celebrate new and vintage high-performance vehicles at the sixth annual Fifth Avenue Auto Showcase.” 4L Magazine’s take: Come down and oooooh and awwww at the shiny automobiles. But keep your grubby hands to yourself. These beautiful beasts of yesteryear don’t wax themselves. Pointless side note: Green Day has a song called “80,” which has nothing to do with any of this or Highway 80.
October 10-11
Ocean Beach Oktoberfest
October 11-12
La Jolla Art & Wine Festival Price: Free but a $5 donation that benefits public schools is suggested Locale: La Jolla
Ocean Beach MainStreet Association (OBMA)
Price: Free; Beer Garden donation $3; Brat Trot Beach Run $20-$35 Locale: Mission Bay
According to presenters: “Featuring the works of more than 150 established artists, a silent auction, roving entertainment, a gourmet marketplace, the Geppetto’s/Witt Lincoln Family Art Center and a wine and beer garden.”
According to presenters: “The festival will include Mrs. & Mr. Oktoberfest Contest, the Sausage Toss, the Brat Trot Beach Run, the Beer Garden Band Slam on Friday night and all of the great live music, great food, beachside vendors and, of course, Oopma Bands!”
4L Magazine’s take: If it benefits local schools, don’t be that guy that only donates $5. Or doesn’t donate. Otherwise, there’s a special version of Samsara for you. (Yes, Google it.)
4L Magazine’s take: OB is the even cooler kids’ PB. Like the parents who’d drink with you in high school and were okay with you stealing their weed as long as you replenished their stash.
October 12
Little Italy FESTA! Little Italy Association Price: Free Locale: Downtown
According to presenters: “Little Italy FESTA! offers a full palette of Italian cuisine, complemented by traditional and modern Italian music, arts and crafts as well as a tribute to San Diego’s rich Italian American heritage.” 4L Magazine’s take: Who doesn’t love Italian food? And I don’t know why, but I find the title Little Italy Association vaguely threatening. Here’s where the reference to cannoles, guns, The Sopranos and mafia goes. Ragazzi Sto scherzando! Si prega di non inserire una testa di cavallo nel mio letto. Mia moglie si sarebbe incazzato così fuori. (I suggest Google
Translate, who I also subsequently blame if its actually unintelligible gibberish.) 80 4L magazine | October 2014
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October 12
October 15
Carlsbad Rotary Club
Coronado Visitor Center and Historical Association & Museum
According to presenters: “Celebrate the Craft will feature the finest food artisans from across California’s broad culinary spectrum, demonstrating, discussing and tasting their way through the vast array of premium food and wine products available.”
According to presenters: “Take a culinary trip around the world sampling from our local bistros. Meander along Orange Avenue or take a ride on the complimentary trolley. This will be a night to remember so come and bring your friends!”
Celebrate the Craft
Taste of Coronado
Price: $125 Venue: The Lodge at Torrey Pines Locale: La Jolla
Price: $35 in advance, $40 day of Locale: Coronado
4L Magazine’s take: The Lodge sounds like a place where everything smells like Macallan, leather and bravado … where retired CEOs go to discuss their time in the Congo, battling malaria and communism.
4L Magazine’s take: Coronado again, you say? I don’t say, I write it down on my laptop. But you should still go.
And there’s food. October 15
October 12
Urban Surf 4 Kids PaddleFest 2014 Price: Entry fee includes board rental Venue: Bonita Cove Locale: Mission Bay
Live from the Gaslamp, starring Dallas McLaughlin Little Italy Association
Price: Free Venue: The American Comedy Company Locale: Gaslamp
According to presenters: “The day will be filled with a ton of fun activities so when the race is over, you’ll have plenty of things to do. One of them is the free SUP 4 Kids Lesson. They are inviting hundreds of deserving kids from around San Diego County to learn the sport of SUP.”
According to presenters: “Live From Gaslamp is the only live talk show dedicated to the ins and outs of San Diego. Hosted by Dallas McLaughlin, Live From Gaslamp is a one-of-a-kind evening full of comedy, sketches, celebrity guests and music.”
4L Magazine’s take: The only way you should ever paddle a child is to hand them one to navigate on a SUP. There’s something for everyone and it’s for a great cause. Stand up for Kids and Stand Up to Paddle!
4L Magazine’s take: For some reason, I’m always the guy picked out from the crowd by comedians. I think it might have something to do with my abnormally large, block-shaped head. Like a Lego character come to life.
October 18
Sea+Food Festival Price: $125 Venue: Hotel del Coronado Locale: Coronado
According to presenters: “Hotel del Coronado’s Sea+Food Festival will be full of delicious local seafood, BBQ, fun retro blues and specialty drinks on our beachfront Windsor Lawn.” 4L Magazine’s take: I love Coronado. Go forth and be nice to everyone there. Because it’s a great town and the Navy SEALS are there. So, like I said, be very nice.
October 17
Marsalis Well-Tempered Price: $30-$80 Venue: La Jolla Music Society Locale: La Jolla
According to presenters: “An Evening with Branford Marsalis, featuring the Chamber Orchestra of Philadelphia. Branford Marsalis makes a welcome return to La Jolla Music Society with a new program of Baroque masterpieces.” 4L Magazine’s take: Anything jazzy or classical is a great event. Put on your finest attire and soak in the culture. It’s a good look on you.
October 17
Whole Foods Market Friday: Feast on Healthy Snacks Price: Free with admission Venue: The New Children’s Museum Locale: Downtown
According to presenters: “Learn creative ways to make healthy food fun! Discover healthful food choices for your toddler from certified nutritionists with Child Development Associates.” 4L Magazine’s take: There’s nothing sadder than an overweight child … said no one who wrote the movie Goonies. If you listen closely, you can still hear the Truffle Shuffle ruin self esteem across playgrounds everywhere. October 2014 | Fully cultured, yet unshaven | 4L magazine 81
around town
LOCAL EVENTS
October 25
The Boulevard BOO! Parade Price: Free Locale: Downtown
According to presenters: “The Boulevard BOO! Parade returns to the College Area bigger and spookier than ever with more floats, more zombies, more music and more surprises.” 4L Magazine’s take: This sounds like fun for me, but my daughter Samantha is all about never being scared. We made it to almost three houses in our cul-de-sac last year before some neighborhood jerk freaked her out and I had to go home and pass out candy to high school kids who were annoyingly polite and said please and thank you. October 25
Hallo-wine and Spirits Party Price: $125 before Oct. 1, $150 after Venue: Hotel del Coronado Locale: Coronado
According to presenters: “Celebrate Halloween at San Diego’s infamously haunted locale. The fun begins with grown-up trick-or-treating, followed by the ultimate Halloween party with food stations, a costume contest and a live DJ.” 4L Magazine’s take: No, I do not receive any compensation from the Coronado Chamber of Commerce, but I am absolutely open to it. Cash, real estate, equity, a burrito, any spare candy you might have lying around. I’m amenable to negotiation.
October 26
Dia de los Muertos, Oceanside Price: Free admission, $6 parking Venue: Mission San Luis Rey Locale: Oceanside
According to presenters: “Dia de los Muertos, or Day of the Dead, is an all-day community event with diverse cultural traditions, remembering and honoring deceased loved ones.” 4L Magazine’s take: Remembering those who have passed is a well spent day. I don’t really have anything funny to say. “When do you write anything funny?” you say? You’re rude. And hurtful.
October 24-25
Haunted Aquarium: Shipwrecked! Price: $12 for members; $15 for non-members; $17 at the door Venue: Birch Aquarium at Scripps Locale: La Jolla
According to presenters: “Enjoy close encounters of the fishy kind, BOO-gie down with Billy Lee and the Swamp Critters, and explore our wreckage for sunken treasures. Wander the aquarium’s galleys for tricky treats and discover a sea of glowing creatures. Dress to impress!” 4L Magazine’s take: One of my favorite places to go on weekends with Sam. She’s old enough to not get squeamish, and still young enough to want to be seen with me in public. And Swamp Critters is what I feel like those backward goofs from Duck Dynasty snack on as hors d’oeuvres. 82 4L magazine | October 2014
October 26
Balboa Park Halloween Family Day Price: Children 12 and under free with paid adult admission Locale: Downtown
According to presenters: “Over a dozen Balboa Park San Diego museums are treating families to free admission for children 12 and under with a spooky array of hands-on activities, special tours, storytelling and other free goodies.” 4L Magazine’s take: Free goodies doesn’t always mean candy. I always fall for this. I think by “goodies” they mean “an education” and a “memorable family experience.” And “free goodies” from a van with a teardrop window and airbru shed Viking imagery on the side definitely isn’t candy.
October 31
San Diego Monster Bash Price: $35-$75 Locale: Gaslamp
According to presenters: “Join us in a world of desire, madness, depravity and sin at the 14th annual Dos XX’s Monster Bash, where haunted souls can run wild for one night, rules can be broken and immorality is welcomed.” 4L Magazine’s take: Madness, depravity, broken rules and immorality? That’s a steep list of debauchery my friend. Plus, it sounds like black metal bands from Sweden. Pointless side note: What else hails from Sweden? Ikea, Pridebowl and Absolut Vodka, which, unfortunately, tastes like hairspray and butter.
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difference environ-Friendly Inks SDP uses custom formulated, soy based, low VOC (Volatile Organic Compound) inks for our printing processes. These inks are B.A.C.T. Compliant (Best Available Control Technology) and are certified by The San Diego County Air Pollution District. SDP uses environmentally friendly roller and blanket wash as part of our commitment to help lower greenhouse gasses.
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 October 2014 | Fully cultured, yet unshaven | 4L magazine 83
10.16 WASHED OUT 10.17 YELLOWCARD 10.18 THE NEW PORNOGRAPHERS 10.22 BEAR HANDS
10.25 WARPAINT
10.28 TYCHO
10.31 CUT COPY
11.1 ZIGGY MARLEY 11.15 TEGAN & SARA
ESTABLISHMENTS