AUGUST 2013 // SHAKE AND BAKE ARE YOU READY FOR SOME
FOOTBALL? AFC West Preview
Idiot’s Guide to the NFL SDSU Preview NFL Workout
STAYING CLASSY Ron Burgundy EXCLUSIVE INTERVIEW
with Will Ferrell
FITNESS NUTRITION FOOD & DRINK RELATIONSHIPS FOURELMAGAZINE.COM | Fully cultured, yet unshaven
TRAVEL
S I G N A T U R E
T H E
C O L L E C T I O N
B A L A N C E
R V C A . C O M
O F
O P P O S I T E S
FROM THE EDITOR * Fully cultured yet unshaven*
volume 1 * issue 3 * AUGUST 2013
Publisher/Editor Chris Lapham
Can you feel it? Summer is in the air. August and September mark my two favorite months of the year in America’s finest city.
Director of sales/Senior Editor Steve Kang Senior Managing Editor Cory Waterhouse
Where do I start? Catching a Padres game on a sunny afternoon? Del Mar racetrack with a group of friends? Lets not forget the ocean. I love to fish, paddle, dive and hit the beach as much as possible, and there is no better time than right now.
Director of Marketing Pete Rocky Creative Consultant/Photo Editor John Schnack
Of course, you can’t forget things like Humphrey’s Concerts by the Bay, the Green Flash concert series, or any of the amazing places to dine and drink, all the while soaking up everything this amazing city has to offer. I could go on and on for pages, but then again, that’s why we call San Diego home. The August issue marks a major milestone for us at Four EL. When we started this project, we thought to ourselves, how incredible would it be to have Will Ferrell on our cover? To say we’re all fans would be the understatement of the century; it goes without saying that this man is truly a legend. I could spend the better part of my day just quoting his movie lines. “Mom, the meatloaf. We want it now.” Aside from a total commitment to every project and scene he’s in, the guy is simply quick on his feet and has a knack for in-the-moment, brilliant comedy. You can probably imagine our excitement when we found out that we had an outside shot at an exclusive interview with Will. I had visions of crazy, funny improv that would have us all rolling on the floor in hysterics.
Online Editor Jeran Fraser Assistant to the Assistant Editor matt fairbanks CONTRIBUTORS Mike “Mikey Beats” Beltran, Dr. Ken Fujioka, Dale Hersey, Ryan Kelly, Erik Martin, Lara Miller, Terence Mooney, BJ Penn, Brady Phelps, Miles Roberson, Tyler Stample, Holly Sheets, Jason Stewart, Max Wettstein, Steve Woods photographers Lauren Fraser, John Schnack, Andi Pianalto ACCOUNT REPRESENTATIVE CANDICE VREDEVELT
But then, a funny thing happened. I had the honor of meeting a gentleman by the name of Craig Pollard, founder of the San Diego-based charity Cancer for College. I would say that his story is an inspiration, but that really wouldn’t do it justice. Craig himself is quite a funny guy and, as it turns out, so are many of Will Ferrell’s friends. I could write an entire story on Emil, but I digress … After a little research on CFC and Will Ferrell’s involvement, the motivation for a Will Ferrell cover completely changed. Don’t get me wrong, I’m still a fan of the highest order, but I saw a greater purpose, and that was to help spread the word about CFC.
AUGUST 2013 //
SHAKE AND BAKE
ARE YOU READY FOR
SOME
FOOTBALL? AFC West Preview NFL Idiot’s Guide to the SDSU Preview NFL Workout
STAYING CLASSY
Cancer For College addresses a part of cancer for young Americans that I had never even considered: post recovery. It’s not uncommon for parents to lose everything they have—savings, retirement and even their property—in the battle to save the lives of their children.
Ron Burgundy
W EXCLUSIVE INTERVIE
with Will Ferrell
Stay classy san diego!
Photo courtesy of Paramount Pictures
FITNESS
What’s left after that? For most, the thought of college isn’t even a consideration. That’s where Cancer for College steps in, generating more than $1.75 million in scholarships since its inception. To me, there is no greater cause than helping kids. As far as we’re concerned at Four EL, there is no better charity than Cancer for College. As a bonus, it’s run by Greg Flores and Craig Pollard himself, ensuring that almost every penny goes to its intended use: putting kids through school and generating hope. If you get a minute, please go to the Cancer for College website and learn what they’re all about. If you have a few extra bucks, make a small donation, every little bit helps, and I promise you won’t regret it.
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Fully cultured, yet unshaven
Four El Magazine 1880 Diamond St, San Marcos CA Phone: (760) 744-0911 www.fourelmagazine.com
As we wrap up this issue, I want to say how much of an honor it is to have Will Ferrell grace our cover. I can honestly say that my perception of him wasn’t entirely accurate. (Not that I had a negative perception.) Will is an every-day guy to his core; modest, humble and grateful for everything he has achieved. When we told him we were huge fans, he responded with an “Aww … thanks.” What’s even better is that he really meant it. He’s also the consummate professional and family man, great dad and, most importantly, a skilled pick-up basketball player (allegedly) and craft-beer enthusiast. In essence, he is everything that we strive to be at Four EL. (Well, except for the fact that he is a worldwide mega star and quite possibly the funniest man on the planet. Small difference.) Maybe he’ll play me in a game of horse someday, for charity. I think I could take him. Until the next tide … 4 Four El | AUGUST 2013
Four El Magazine is published monthly except Dec/Jan is bi-monthly. The known office of publication is 1880 Diamond St., San Marcos, CA 92078. Four El is published by Known Publishing Group, Inc. All rights reserved. Articles and stories appearing in Four El may not necessarily represent the views and opinions of Four El Magazine. Reproduction in whole or in part without prior written consent is strictly prohibited.
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HARD CORE
A
1200 garnet ave pacific beach
e h t n i jo
y t r pa 7
1 am - 2 1 k e e days a w
tavernatthebeach.com
fitness
ESTABLISHMENT
/tavernpacificbeach
@tavernpb
great minds eat & drink alike
am AUGUST 2013 | Fully cultured, yet unshaven | Four El 5
contents
38
FEATURES
bali safari A surfer’s memoir of a trip to the Bali Safari Park
6 Four El | AUGUST 2013
42
22
are you ready for some
? L L A B T FOO
AFC West Preview Idiot’s Guide to the NFL SDSU Preview
FourElmagazine.com
CONTENTS
DEPARTMENTS
ON PAR
Fitness
70 review: Sycuan Golf Resort
10 defense: Basic Guillotine 12 action: Trail Trifecta
travel
14 team: Learning to be a Champion
72 visby, sweden: Adventures
relationships 76 offspring: Parenting 78 dating: Summer Says
16 w/max wettstein:
The NFL Workout nutrition 21 w/max wettstein: Creatine 22 the doctor is in: Excercise
food/drink
native population 80 anna devuyst: Beauty and Brains
business 84 start it up: Lofty Coffee Co. 86 SEO: Get optimized
rhythm 88 hot wire: Concert and show dates
50 HAPPIEST HOUR: The Tavern 51 BEER ME: Rip Current Brewing Co. 52 BEATS & EATS: Bang Bang! 56 FM 94/9 Rock n’ Roll happy hour 60 restaurant review: Canyons
around town 90 AUGUST events: Local happenings and things to do
60 TENDER: Meet Megan 62 CRAFTY: Noble Experiment 64 mixology: Sangria 66 RECIPE: Grilled Steak Sammy
82 All Hands on Tech: Lust-worthy gadgets that will truly make your life more enjoyable 8 Four El | AUGUST 2013
FourElmagazine.com
24TH ANNUAL
TUNA CHALLENGE August 23-25, 2013
{ PRESENTED BY }
Tuna Challenge has raised over 2.6 million dollars for Make-A-Wish速 San Diego. This all-volunteer committee is proud to have been granting wishes for over 24 years. The mission of Make-A-Wish速 is to grant the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy. For Fishing Tournament Applications, Sponsorship Pledge Forms or Tuna Challenge Banquet Tickets, please visit tunachallenge.org.
GRANT A WISH For more info, go to www.TunaChallenge.org
CATCH SOME FISH 100% of Net Proceeds go to Make-A-Wish速 San Diego
fitness
defense
Maneuver: basic GUILLOTINE CHOKE
BASIC GUILLOTINE
Laying down the law
by bj penn
Also known as Mae Hadaka Jime in Judo, the Basic Guillotine is a common maneuver used in MMA and other combat situations that involve wrestling.
The choke uses the arms to wrap around a person’s head, mimicking a stockade used in a guillotine. It can be used to restrict airflow to the lungs by targeting the trachea or the blood flow to the head by targeting the jugular, or both. Although it can be executed from a standing position, generally it is utilized on the floor in a closed guard position (on your back with your legs wrapped around your opponent). This helps against the opponent getting away and will provide additional leverage on the choke. The Basic Guillotine is a very effective way of forcing an opponent to tap out when used correctly. If the foe does not tap out, he will undoubtedly lose consciousness, as it’s just a matter of time.
“Martial arts isn’t about size and strength, it’s about skill, technique, and the will to win.
Gaining Position: – From your back, wrap your legs around the opponent’s midsection. – Sit up and reach around his head with your leading arm. – His head should now be behind you facing down.
Applying the Choke: – Reach around with your off hand and grab the choking hand. – The choking hand should be in a fist with your thumb knuckle against his Adam’s apple. – Your off hand should be grabbing around the pinky of the choking hand.
Executing the Choke: – Once the choke is engaged, lay back down to the ground while simultaneously locking your legs around his waist. – Stretch out and pull your choking hand up into his throat.
—BJ Penn
Warning: Choking is dangerous. It can seriously injure you or even cause death. This is
informational for entertainment purposes only. If you are not a trained fighter, do not attempt.
10 Four El | AUGUST 2013
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waterproof weatherproof sweatproof sound. secure fit design for athletes. Powered by H2O Audio’s patented waterproof technology, the Surge ear buds come with 5 ear tip sizes, guaranteeing a comfortable and secure fit for running, biking and swimming. Add the Amphibx Fit waterproof armband for your device or the Interval system for swimming to bring your training soundtrack to any climate or terrain. Breaking the Barriers of sound at X-1.com AUGUST 2013 | Fully cultured, yet unshaven | Four El 11
fitness
ACTION
trail trifecta the three trail combo unique to san diego By Holly Sheets
Cowles Mountain
Iron Mountain
Torrey Pines State Reserve
Most people believe the greatest thing about living in America’s Finest City is the year-round temperate weather! Couple that with the amount of outdoor activities available, and you could quite arguably say that San Diego is one of the most active communities year-round. The trifecta isn’t just a bet you make at the horse races. There is a three-trail combination here in San Diego. Many of you have probably done one or all three of these trails … but put them all together in one day and you’ve got the TRIFECTA! The trifecta is made up of Cowles Mountain (located within the Mission Trails Regional Park), Iron Mountain (Poway) and Torrey Pines State Reserve.
Cowles Mountain Located in San Carlos, Cowles Mountain is probably one of the more popular trails in San Diego. This is a quick hike, just 1.5 miles up to its peak. This trail is a perfect reflection of San Diego, as the diversity of hikers and runners is amazing. You see all walks of life on this trail, and it is always busy, Sunday through Saturday, from sun up to sun down you will always see people on this trail. My favorite part of this hike is the run down. It’s fast, a bit intense and certainly gets your adrenaline going! For those of you who love to be active with your dog, this is definitely a dog friendly trail! This trail is great for all levels, whether this is your first hike, you are an avid hiker, or if you are a runner and need some hills to train on; Cowles Mountain is a great trail for all!
iron Mountain Iron Mountain is a 5.8 mile out and back through a boulder field. Turn around is at a 2,700 foot peak and on a clear day you can see the Pacific Ocean. My favorite time of day for this trail is early morning. The first time I did this trail the views just blew me away. You often hike up through the clouds, especially if you go early! This is a lengthy hike but is certainly suitable for all levels. Like Cowles, this is also a fun trail to run down. It definitely isn’t as intense running down, but still adds a little something different!
torrey pines Torrey Pines is by far the trail that screams San Diego! While this is a short trail, I have found great ways to add distance and hills to this trail with a breathtaking view. I prefer to park off of Carmel Valley near the intersection of PCH. I then run south and cut through the parking lot at Torrey Pines State Beach. The hill ahead is a killer, and for those of you who have done the La Jolla Half Marathon you know exactly what I am talking about. When you get to the top, the trailhead is off to the right. For you runners out there, here is a tip to add some distance: Before heading down that trail, stay straight and run until you hit the light at Torrey Pines Golf Course, then turn around and head back to the trailhead. The trail takes you as far west as you can go to the cliffs overlooking the Pacific Ocean. I recommend taking the trail down to the beach as it is once you are on the sand that you can get an amazing workout for your legs doing a sand run all the way back to the car.
12 Four El | AUGUST 2013
the
challenge Now here is my challenge to all of you active Four EL men (and women): Put all three together in one day and complete the TRIFECTA! I recommend starting with Cowles Mountain (no later than 7 a.m.). You can get up and down in an hour. Next head up the 15 to Poway and start hike No. 2 at Iron Mountain. Be sure to eat something on your drive over like a banana, an orange or maybe the bar of your choice and DRINK WATER! I would also take water and perhaps another snack to eat once you get to the top of Iron Mountain. Once you complete this trail, get in the car and head straight out the 56 all the way to the end. You’ve now reached your final destination. One of the best parts of completing the TRIFECTA is jumping in the ocean afterward. The water, even in August, is still quite cool and feels just amazing after three intense workouts. Whether you do one hike or take the challenge of the Trifecta, the most important thing is getting outside and taking advantage of the amazing San Diego weather and scenery.
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AUGUST 2013 | Fully cultured, yet unshaven | Four El 13
FITNESS
FAST BREAK
02
learning to be a
champion by jason stewart
Every year for the past seven, the Solana Beach Cats Club basketball team takes its eighth grade all-stars to Maui, Hawaii, to participate in a weeklong basketball tournament called the Maui Summer Classic. The Cats have won four championships in seven years, and I have been fortunate enough to attend three times. All of those times, I have coached the team to a championship; once as an assistant and the last two times as the head coach.
In July of 2013, we returned as “back-to-back” champions. This got me thinking about the journey to becoming a championship team. I thought I’d share with you some of the things I’ve picked up along the way. “All a champion needs is motivation,” Miami Heat President and former Lakers head coach Pat Riley once said. Everyone competing for a championship is just as good as or better than the other. To win it all takes extreme focus, tenacity, chemistry and toughness.
the bench players The teams that I’ve seen win it all have guys on the bench who are just as emotionally involved as the players on the court. When your players on the bench are as focused as the guys on the floor, it pays off big time! You can see this during time-outs when bench players leap up to give teammates high fives and then start to share with them what they are noticing from their vantage point. I must tell you that this only happens when everyone on the team puts their own ego aside and trusts the coach for substitutions and game planning.
01 03
the coach Unity is important
The coaching staff must also manage the team according to the demands of the game. Knowing when to make substitutions and when to call time-
The Team You have to be sharp! You need to recall all that you’ve learned from your coaches and your playing experiences with the guys you are with on the court. Being able to execute any and all offensive plays and defensive schemes is a must. A coach may not know what plays will be required to win, so players must be ready for anything.
14 Four El | AUGUST 2013
Coaches must be on top of their game; they have to remember their reservoir of available plays as well. Coaches have to also know how different players on their roster react in certain situations. By the end of the season, a coach should know who can think under pressure and who needs specific instruction.
Playing against a tough opponent also means that there is less room for error. Team chemistry is required for elongated periods of intense, emotional moments when both teams are trying as hard as they can to get an advantage in momentum. Statistics almost always tell the story; forgetting to box out for rebounds or rotate on defense may cost you the game, if done too many times.
Winning takes game-changing plays like diving on the floor for loose balls, taking charges and getting offensive rebounds. These things are so very vital because they can steal the heart of the other team if repetitively executed. Game-changing plays boost the morale of the team that executes them, giving them a sense of control while deepening trust in their teammates. The determination and resilience required cannot be overstated.
04
outs can affect the game’s outcome as well. Coaches must also know how to stop the momentum of the opposing team. When you are in a tough championship game, both teams will make strong runs for momentum. A coach who can manage his team through tough moments is a great one. I think about current, great college coaches such as Mike Krzyzewski, Mike Montgomery and Rick Pitino. These guys have become experts at teaching their players to weather the inevitable storms that come on the road to a championship.
Believers
Finally, everyone must believe! You have to believe in the work that you’ve done all season. You have to believe in the coach and his or her plan. There is no room for doubt during a championship run. If a coach has not earned trust by this point, then players will not respond during adversity. We all win when we all come together for one common goal; the benefits are eternal.
I invite you to send any of your basketball or player development questions to jason.stewart.52@gmail.com FourElmagazine.com
HARD CORE
fitness
AUGUST 2013 | Fully cultured, yet unshaven | Four El 15
FITNESS
with Max Wettstein
THE NFL
workout
Max’s dad played tight end for the Broncos in 1966 and PureFitness founder Michael London was a former Charger linebacker, also in 1966.
Your summer training camp begins NOW!
Pigskin in your face
16 Four El | AUGUST 2013
FourElmagazine.com
FITNESS
with Max Wettstein OK, are you ready to get started?
Warm up properly to avoid injury and learn the proper technique. If unsure, skip the exercise. Perform the following exercises in a “circuit” manner, with minimal rest in between, no more than one minute, to make the workout higher in intensity and to incorporate cardio emphasis as well. Perform 3 complete circuits for a total of 3 sets of each exercise/station. You can rearrange the order of these exercises or substitute them as you see fit for your goals and equipment and/or space available.
Power cleans: Can be done with a standard Olympic barbell, dumbbells or a kettlebell. Use a load that allows you to perform 8 to 12 reps. Explode from the floor and focus on using your hips. It’s hard to believe football season is just around the corner–pre-season starts this month! It may mark the end of summer madness and mean shorter days, but just about all of us enjoy a get together with the boys for Sunday afternoon football. And in the spirit of football season, we bring you this month’s NFL workout: It’s all about training for power, agility, quickness and explosiveness! Try this training circuit two to three days per week for a full-body, functional workout which combines power-lifting, plyometrics, agility and HIIT (High Intensity Interval Training) strategies. Think of it is as your own summer training camp! If you have a buddy or child who’s also into it, then head out to your nearest sports equipment store and pick up an official NFL football. If you don’t already own one, you’ll need one for the optional partner-portion of this workout. That’s right, you’ve probably forgotten how fun it is to simply go outside and run pass patterns, trading off with your buddy as quarterback and receiver, while at the same time accomplishing an absolutely phenomenal sprinting and agility workout! Invite a third buddy or child, and now you’ve got somebody to play defensive back to cover the receiver! The more the merrier, and the more competitive. American football involves short bursts of very high intensity and maximum physical effort. These athletes operate completely in the anaerobic (without oxygen), fast-twitch, type-2 muscle fiber zone, using stored muscle glycogen and (naturally occurring) creatine-phosphate for energy. Even though the bouts of effort are very short in duration, the intensity level is so high, that there is a long, follow-on recovery period known as EPOC (Excess Post-exercise Oxygen Consumption), mainly due to oxygen debt, where one’s metabolism is elevated for several hours post game. Power, quickness and agility are more important here than aerobic endurance or brute strength. Ligaments and tendons need to be just as well conditioned as the associated muscle groups. This type of training produces a lean-muscular, aesthetically appealing physique as a bonus!
Burpees: (A burpee is a full-body functional movement done as quickly as possible, where you begin standing, drop down to the ground, do a squatthrust, do a pushup, and then jump back up to your feet, as high as possible). Do 10 reps. 3 sets total.
(Plyometric) Box jumps: Using any kind of available box, bench or ledge, perform 10 reps of standing vertical jumps up onto the box top. Step down and repeat. Bear crawls (space permitting): Bear crawl as fast as possible for 40 yards. If not enough space is available, substitute with mountain-climbers for 1 minute. High-knee skips (space permitting): 40 yards back to your starting point. If not enough space is available, substitute with jumping rope for 1 minute. Barbell bench press: Use a weight that allows you to perform at least 10 reps. If a bench press is not available to you, do push-ups instead where you explode off the ground and become momentarily airborne. Pull-ups: Try for at least 10-15 reps using your body-weight, or just do your best. If a pull-up bar is unavailable, then do bent-over-rows with a barbell or dumbbells, being extra cautious with your form. Agility ladder/cones or tires: Lay out an agility ladder or course, made with cones or tires, and as quickly as possible step through or around the obstacles while bringing your knees up as high as possible. Tire flip or dead lifts: If available, flip a large tractor tire for 10 yards as quickly as possible. If a large tire is not available to you, perform a set of dead lifts using either an Olympic barbell or a kettlebell and use a weight that will allow you to complete 6 to 8 reps. Optional after 3 of the above circuits are completed: pass patterns with a partner and football. More sprints, or calisthenics, or stair-running intervals as you see fit.
AUGUST 2013 | Fully cultured, yet unshaven | Four El 17
NUTRITION with Max Wettstein
SUPPLEMENT FOCUS
creatine
To go along with your NFL workout, I thought this month’s supplement focus should be on one that is proven to increase strength, power, and prolong maximum-intensity-effort endurance by rapidly replenishing muscle-ATP supply: a tried and true supplement generically known as creatine that is considered safe by all standards. Before I go any further, I just want to take a moment to speak about supplements in general and their role as a healthy lifestyle component along with diet, exercise, sleep and other factors.
Creatine is naturally occurring in our muscle tissue and in all forms of meat we eat. Creatine is not a hormone but rather an Adenosine Tri-Phosphate (ATP)-precursor manufactured in our body from three amino acids. Creatine in its natural form exists inside the muscle cells as creatine-phosphate and serves to immediately replenish ATP for energy, by donating the phosphate molecule. There is not much ATP inside a cell– only enough to supply about 5 seconds of energy–so it needs to constantly be replenished/ recycled during exercise. During all-out bouts of 100 percent effort, the creatine-phos18 Four El | AUGUST 2013
phate energy system is the only pathway available to replenish ATP quickly enough. Think maximum intensity efforts that last no more than 15 seconds, like a 100-meter sprint or a set of heavy power-lifting. For exercise that is less intense, or that lasts longer, glycogen (stored musclesugar) is able to be accessed and broken down to replenish ATP, with lactic-acid as a byproduct. So a football player pretty much exists in the creatinephosphate energy production zone between whistle blows. By supplementing with creatine, one will be able to “load” the muscle cells with even more creatine-phosphate reserves,
and thereby be able to rapidly produce ATP for longer periods, extending their ability to maintain a maximum, 100 percent effort, and also be able recover inbetween sets or plays quicker. What’s more, when creatine is loaded within the muscles cells, it also volumizes the cells by pulling in water and glycogen, thereby creating a more anabolic environment—a catalyst for enhanced muscle recovery and growth. Within five days of beginning using creatine, there is typically a 10 percent strength gain and your muscles will feel fuller.
Creatine was discovered over a century ago but wasn’t brought to the supplement market as a performance-enhancer until 1993 by then EAS scientist Ed Bryd, originally marketed under the brand name Phosphagen. This first form of generic creatine supplement was known as creatine-monohydrate and it was quickl y established that micronized was better absorbed because the granules were smaller, and that insulin was required to shuttle the creatine into the muscle cells, so sugar was also necessary to trigger insulin secretion. The protocol then and now is to begin with a loading phase, where approximately 5 grams is taken pre-workout, followed by another 5 grams postworkout for five to seven days, after which a maintenance dose of only 5 grams taken ideally during the 30-minute post-workout nutrient-replenishment window. Although there are no known negative side effects (after 20 years of being on the market), additional daily water uptake is encouraged to assist with byproduct creatinine removal by the kidneys and to maximize the anabolic, cell-volumizing effects.
Cycling on and off creatine every four to six weeks is not necessary but could save you some money and reset the efficacy. The volumizing/ muscle-fullness effects will be immediately lost, but you will still be fitter and leaner overall as a result of six weeks of being able to train more intensely. Today there are MANY forms of creatine, and I’m not going to get into all of them. Some work and some are nothing but gimmicks to sell more products to bodybuilders. Some may help alleviate any gastro-intestinal discomfort, though micronizing also does this for less cost. I can tell you that, based on all the current research, the original form of creatine-monohydrate has not only withstood the test of time but is still the most affordable. If you want the most value, simply buy pure, micronized or “pharmaceuticalgrade” creatine-monohydrate and mix it with your own pre- and post-workout shakes or meals. This is still what I use today.
Creatine is naturally found in red meat
FourElmagazine.com
NUTRITION with Max Wettstein
The Case for Supplementing Supplements, whether traditional vitamins or complex, performanceenhancing powders, are controversial to say the least, and can be costly. I happen to be a big believer in supplementing my diet. For one, because I rarely am able to eat “perfectly,” two because they’re convenient since I travel a lot as a pilot, and reason three, because as a fitness professional I push myself hard physically, am often sleep-deprived and I’m expected to maintain a top-notch physique as well. And even if one could hypothetically eat “perfectly” (whatever that means), there are cases where there are specific, powerful micro-nutrients that only become effective when they are extracted and encapsulated in an ideal amount and/or synergistic ratio with another nutrient.
Mother Nature makes it, but it often takes smart scientists to discover and harvest it. Think Resveratrol or Glucosamine and Chondroitin for example. The last thing you’ll ever get from me is propaganda-driven info to promote or sell you any brand! Therefore, I typically always refer to generic names of vitamins and supplements since I am not brand-biased and desire to let you make your own brand choice. I want to remind you that the supplement industry is totally unregulated the Food & Drug Administration (FDA). While this sounds risky, this is actually a good thing, because it allows us to make our own choices about what we want to consume,
allows many more supplements to be on the market, keeps costs down, and allows vitamin companies to bring new, cutting edge supplements to the consumer quicker. Can you imagine if your favorite supplement had to survive the FDA regulation process? Most would be banned only to be later re-marketed by the big drug industry for 10 times the price and by prescription-only! However, no doubt the supplement market is a scary, unregulated place. It’s surprising what we can buy off the shelves and put into our bodies, and many times the ingredients you see on the label aren’t even in the actual bottle. And if they are, they’re not in the stated amounts.
All this means that you need to do your own research, both on the generic ingredients and the companies. You need to know exactly what you want, understand the label, and know what companies you can trust. Just while writing this USA Today had a story on another sketchy pre-workout powder cited as containing illegal amphetamines; it was pulled from the market, and the maker is still not going to jail even though this is his third company and violation. Talk about a snake-oil salesman! Other randomly tested supplements have been discovered to contain black-market livestock steroids or various inert placebopowders. Unless you’re willing to risk heart or liver failure, or get ripped off, do your own research and rarely buy online.
AUGUST 2013 | Fully cultured, yet unshaven | Four El 19
NUTRITION
THE DOCTOR’S IN
LOSE WEIGHT EXPLORING THE PERFECT EXCERCISE TO
by Ken Fujioka, m.d.
As someone who does research in nutrition and metabolism, I find it very difficult to get overweight patients to eat less. So the idea of adding something rather than taking away is appealing. Thus, simply getting someone to add exercise to burn more calories is a very doable thing. As I set the table about the direction of this article, I will need to differentiate between exercises to be healthy and exercises to lose weight. In general, moderate exercise on most days of the week is enough to be healthy. This is very different from exercising to produce enough negative caloric balance to lose weight. As you can imagine, it takes more time and intensity to lose weight. Types of Workouts Although there are numerous types of workouts you can do, we divide your basic workout into aerobic, resistance and circuit training.
Fuji Facts:
Keeping your heat rate up during your workout is key
Pour on the hot sauce: Spicy foods help burn body fat Rule of foot: Every minute you walk extends your life one minute Go green: Avocados increase your metabolism and sex drive
20 Four El | AUGUST 2013
For the sake of simplicity, aerobic or cardio workout is your typical, get on a treadmill or stationary bike and get the heart rate up continuously for 30 minutes. This is very different from resistance training, or weight lifting, which is typically done in sets of repetitions of specific lifts or motions against resistance. An example is three sets of 10 repetitions of biceps, then three sets of 10 reps of bench press, followed by three sets of sit-ups. Typical resistance training has rest periods between lifts or sets. Circuit training (which can go by many names, some very catchy) is resistance training with minimal to no rest periods between resistance motions. The goal is to combine cardio and resistance training by not letting the heart rate drop during the workout. For example; doing pushups, then running in place, then more pushups, running in place and then doing a different resistance maneuver such as sit-ups. Again, the goal is to keep the heart rate up while doing resistance training. Circuit training is typically no longer than 60 minutes, mainly because it is difficult to last much longer.
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Try jumping rope to burn calories fast
Step aerobics are not just for women
The Research First, the good news: There has been a ton of very high-quality research in exercise and weight loss. The bad news is the majority of it has been done on women. Fortunately, most findings can be applied to men, but many of the experts do feel that there are some differences between how men and women respond to exercise in terms of body weight regulation. If you were to just count calories when you are exercising, then it would appear that cardio or aerobic workouts would be the best way to lose weight. Simply put, you burn a lot (and I mean a lot) more calories with cardio. Surprisingly, when looking at calories in, and calories out with exercise, it’s a bit more complicated. A landmark study examined what would be the best exercise routine to not only lose weight but improve the health of overweight patients with diabetes. Be aware that for metabolic reasons diabetics have a much
Current research shows this to be old-school thinking and pushing your heart rate higher is better for weight loss. (I have to make a disclaimer here: It is important to make sure you are healthy enough to push your heart rate to high levels. A visit to your primary care
The new treadmills give you a high-tech workout
Ambient Temperature harder time losing weight, so this study was done in the toughest group I know to get significant weight loss. Three groups of patients were followed for nine months. Very detailed studies of body fat and total weight loss were followed over this time period. The first group only did cardio or aerobic, the second group only did resistance training, and the third group did a combination of aerobic and resistance training. All sessions were supervised and all three groups did no more than 2 1/2 hours of exercise a week (probably the minimum you can do to lose weight with exercise). The results were impressive and clearly showed the combination of cardio and resistance training lost more weight and more fat. The group that only did resistance training did not lose much weight but did lose fat (even more fat than the aerobic-only group) and gained muscle. The take home message is that to get the best weight and fat loss is a combination of cardio with resistance training.
Intensity Matters When I first started in this field (many years ago), I was told about the fat-burning zone and many old treadmills still have this on their display. This fat-burning zone was typically around 55 percent to 65 percent of your maximum heart rate; the idea was not to go above a certain heart rate so that you could just burn fat.
Spinning provides a killer workout... guaranteed!
doctor can easily answer this.) Many of the current studies coming out now will push participants to 85 percent of their maximum heart rate to get the best weight loss. What is not clear to me is whether you need to keep it at 85 percent. This can be quite taxing and just increasing the intensity and hitting 85 percent for a few minutes then dropping down recover and going back up may be good enough. Spin class is the aerobic exercise that impresses me the most for getting your heart rate up, and keeping it up. These are hourlong aerobic classes on stationary bicycles with an instructor guiding the group, often done to
music. Something about the pounding music, the instructor yelling at you and a room of hot, sweaty bodies seems to keep you going. I have not said much about circuit training but done correctly it is very intense. When you are lifting weights or doing pushups, your heart rate goes up very quickly. If you keep moving quickly from one exercise to another you will keep your heart rate up. Having a qualified personal trainer is very helpful for this type of exercise; having someone push you to keep your heart rate up can be very helpful. (Again, make sure you are healthy enough to do it.)
There have been quite a few studies looking at the temperature that one is working out in. This first came to light in a study I will call the Housewives of Orange County study. It was a study done many years ago in Southern California with women looking at the best exercise to lose weight. The women were told to do one of three different exercises: walking, swimming or stationary bike with the intent of losing weight. At the end of the study the surprise was that the stationary bikers lost the most weight, losing almost 10 percent of their starting weight. The participants that did the walking came in a close second with about 8 percent weight loss. But the shock was that the swimmers lost no weight at all. There have been a flurry of studies since, and it appears that the temperature of your surroundings is critical. It turns out you still will burn a lot of calories with swimming or exercise in the cold, but when you exercise in a cold temperature you drive up your appetite. Thus you end up eating more and negating the hard work. This compensatory intake of calories is not seen with exercise at comfortable temperatures (70 degrees and up).
What is in Your Workout Bag? If you are looking to use exercise to lose weight, be prepared to do both aerobic exercise and resistance training. The amount of time you will need to exercise will depend on how much you eat and your genetics. (Yes, it is quite clear many individuals for genetic reasons will have a harder time losing weight; fortunately exercise can over come much of this.) A ballpark figure of three to five hours per week is needed to lose weight. The amount of time that you spend doing cardio versus resistance training is not clear but 50 percent cardio and 50 percent resistance training is a good starting point. Personally, I try to lean toward more cardio in the range of 75 percent cardio and about 25 percent resistance training. This blend of cardio and resistance training can be done any number of ways. A simple way would be going to the gym five days a week and doing a treadmill or stationary bike for 40 to 45 minutes and then lifting weights for 15 to 20 minutes. Another way might be going for a jog three to four times a week and then lifting or doing resistance training twice a week. The last way would be to join a boot camp and do a circuit type training program 45 minutes to an hour three to five days a week. It really does not matter how you do it, just try to get in a mix of cardio and resistance training three to five hours per week. If finding time is an issue, then circuit training probably gives you the biggest bang for your time spent. If you are wondering what I do to keep my weight down I have two different routines. If I am traveling I go to the gym in whatever hotel I am staying. I start with the stationary bike for about 30 minutes and check my e-mail. I will then hit the weights and push hard for about 15 to 20 minutes lifting in a circuit. I try to move as quickly as I can from one piece of equipment to another trying to hit large muscle groups and keep my up heart rate. If I am at home my routine is as fun as I can make it; I surf or play basketball to get my cardio and then go to the gym and lift two days a week.
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FourElmagazine.com
WILL FERRELL EXCLUSIVE
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Four EL: It’s good to talk to you man. I’m a giant fan. Will Ferrell: Aw, thanks.
Literally a giant fan, I’m a little chubby, but … [Laughs] How’s your day today? Over 400 pounds. [Laughs] Not quite that big, man … not quite that big. Excellent, So where are you right now? That’s the first question. Where are you currently? I’m just at home in L.A.
The Four EL Interview:
will ferrell It’s not everyday that you get to sit down and interview someone of Will Ferrell’s stature. At Four EL, we’re enormous fans. (Some of us literally) When the opportunity presented itself, you could feel the butterflies in the room. Slightly intimidating? That would be a resounding YES! Coincidentally, there was absolutely no reason to feel intimidated. In getting to chat with Mr. Ferrell, it became clear that he was not your everyday celeb. The man is an everyday dude, just like the rest of us. I was more than impressed with his humble, modest, and hard-working approach to everyday life. In addition, the guy has no ego to keep in check and is truly grateful for everything he has been able to achieve. Most importantly, he has his priorities where they belong. He’s a family man through and through, and he’s all about using his celebrity status to help people in need. (Even if it means giving us a little glimpse of his ass) I’d like to give a special thanks to Craig Pollard for making this happen, we would have never been able to put this together without his help.
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Excellent, excellent. Ah well, this is for Four EL magazine and we wanted to talk a little bit about your career but we also want to definitely dive into Cancer for College. I talked to ... I had the chance to talk to Craig Pollard last night. What a great, inspiring guy that dude is. Yeah, right? He’s the best. And you’ve known him since college? You guys went to USC together? Right. And I will just go ahead and get this out of the way, I’m a big Notre Dame fan so if you wanna hang up I guess I would understand, but I hope you don’t. Did you go to Notre Dame? My dad did. I went to Holy Cross. … I couldn’t get in. Oh, right [Laughs]. I went to the same school as Rudy. Well, if your dad went, you got a … You give me a pass? [Laughs] You’re indoctrinated. [Laughs] Thank you very much, thank you very much. Well so tell everybody if you would about, how you came to be involved with Cancer for College. I’ve known Craig … since we went to USC together and, 20 years ago decided to start the charity and he had always told me about it and I was on Saturday Night Live at the time and, I’d send him a check for $50 here and there, which he teases me about now, but my excuse is I didn’t know if I would be hired back so …
FourElmagazine.com
WILL FERRELL EXCLUSIVE
Right. … I gave small contributions at first and then I think, I wanna say that maybe the third or fourth year of the charity, when they kinda started having a golf tournament, I was able to make it to one of the events, and I got to meet the scholarship winners, I got to hear their stories and from that point on I was completely smitten with the function of the charity obviously Craig’s story, and I kinda said to him, “Hey, this will be my charity,” I want to be totally involved and use whatever way we can to kind of generate publicity. And, hopefully more importantly, generate money for the scholarship fund. So I think I’ve been heavily involved in probably, at least 15 of the 20 years, and maybe 16 or 17. And your involvement now comes with a twist. There is a very interesting product that you have lent your face and somebody else’s body to, I would assume, but it’s the Will Ferrell suntan lotion. And there are currently three varieties, correct? Yes. You’ve got Sunstroke, Sexy Hot Tan and Forbidden Fruit. Yeah. And which is your favorite? I’m gonna have to say the Forbidden Fruit. Well, obviously. Yeah [Laughs] How did that come about? Craig somehow, through his golf company, had an in with a sunscreen manufacturer, and they were up for giving us basically the sunscreen at cost and willing to do kind of a charity version and that’s kinda how that happened. And the only shame is it kinda sells out wherever we put it, but there’s no shelf space. All the Coppertone’s of the world and all the big chain stores buy other products so whenever it’s out there it’s immediately grabbed up.
Do you attribute that to the fact that your ass is just fantastic on those bottles? [Laughs] Well, first of all, it’s a highly effective sunscreen. Who cares at this point, right? Yeah, but then once you take a look at that packaging, forget it.
Pictured: Will and Cancer for College Founder, Craig Pollard at their annual golf tournament.
[Laughs] That’s awesome, man. And I talked to Craig last night and their big event is here in San Diego in September at the San Diego Civic Center. Are you gonna be in on that one? The show we’re doing?
September 7th. Yeah, yeah, yeah, that’s gonna be a big comedy and, hopefully, music show we’re gonna do, that I will host. And we’re just kinda still rounding it into shape who’s gonna be on the lineup, but we did it a couple years ago at Pechanga and it was a big success and we thought, “Well, let’s try to get a bigger venue.’ So, San Diego Civic Center I think holds 3,000 people and it’ll be a great way to kind of raise a bunch of money in the 20th year of the charity, and celebrate our scholarship winners and have a good time. Absolutely, and we at Four EL are certainly wanting to help push that out and get as many people there as we can. I also work for a radio station and we’ll be talking about that at nauseam I’m sure once we get a little closer to the date. Can we
talk a little bit about ... I wanna talk about the SNL days. I mean, that’s really where you cut your teeth as far as nationwide, some of the most legendary characters. Do you remember vividly the day of your audition for SNL? Yes, yes, I mean, there were actually a couple of them. Your first one? Yeah, you had to audition once and they brought you back but, yeah, the first one was fairly harrowing. They had done it over the course of a couple of days and I think they had flown in 75 to 100 people from across the country auditioning for eight or nine new spots, and you’re basically just sitting in one of the dressing rooms waiting to be called out and then they bring you down and you’re waiting in this hallway while you can hear through the stage doors, you could hear the previous person finishing their audition ... Right. … while you’re waiting to go in and you’re looking at photos of past cast members and old legendary
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Yeah and it was more like you, the pranks that you would pull, I read one about about you dressing up as a janitor in college and you would push the cart into the room and be sweeping and cleaning and your buddies would be in there and they would lose their minds. Yeah, yeah. That’s gold, that is pure gold. Yeah, so that kinda shaped my comedy as well. I knew there are just so many funny people out there but I figured, well, the one thing that no one will beat me at is being committed, and having total commitment to a scene or a premise regardless of how ridiculous it is and that kinda became my calling card on the show. The writers knew that if they cast me in their sketch I’d give it literally a hundred and ten percent. Right, sometimes until your beard fell off, you know? Yeah, yeah, so it was just really fun to kind of shock the audience at times with the various things we do.
sketches and your heart is kinda pounding in your chest as you walk into Studio 8H, which is where they do the show. And you have to walk right onto the spot where the host delivers the monologue. And it was just a couple lights and a single camera and the rest of the studio was in darkness and you have to deliver this five- to eight-minute kind of audition that you make up yourself and there’s no one there to laugh … That’s nauseating almost. Yeah, yeah … so I kind of liken it to being pushed out of a plane with a parachute on. You know? ... [Laughs] … In a sense that if you were forced into that situation you’d probably just ... you know … it was so intense and so nerve-racking that I almost relaxed because I thought, “Well, my back is totally against the wall here; I might as well just have fun with it.”
Yeah, I was gonna ask you, is that one of those situ-
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ations where you’re like you’re mentally talking to yourself saying, “Look, there’s no way I’m gonna get this so I’m just gonna let my balls hang out and go?” Completely, yeah. Yeah, that’s one of the other things I wanted to ask you is as far as comedians go, there are few out there with what I’d say, for lack of a better word, bigger balls. And it sounds like, based on some of the stories we’ve heard from some of your buddies, you’ve always had these—just not literally but these figuratively—giant balls. Well, it’s funny: I really didn’t get into comedy or acting because I had a need to show off … Right. It was easy to make my friends laugh, and I enjoyed it. I was a student of comedy, and I enjoyed kind of thinking about it all the time but in no way did I have this kind of look-at-me attitude that you hear about a lot of comedians who are just so obnoxious and they needed the attention.
Well, there are very few better at it than you. And so what’s the transition like for you from SNL where, I’m assuming, you got to be really really creative a lot of times and then you go to do feature films, and I’m sure you’re given a certain amount of liberty with dialogue and what not, but what’s the difference for you? Saturday Night Live is really ... I mean … that was such a unique experience and there’s really nothing like it in entertainment, you know,? You’re doing this weekly live show, you’re part of an ensemble and you’re working with a major star as the host and you kinda learn to be flexible and adaptable in every situation. And you’re used to a certain pace and it’s almost an athletic event every week in terms of the hours and things you have to kinda do. And then you kinda move on to film, and it’s a much slower discipline, you know? You’re spending all day shooting one scene that’s gonna be three minutes in the movie, so it was a whole different thing that I had to kinda wrap my head around. Do you ever get used to that? Yeah, I don’t even know if it was a thing to get used to. I just knew it wouldn’t be anything like Saturday Night Live. Yeah, for sure, and a lot of people have said that. Out of all the movies that you’ve done, Will, what’s your favorite? And then what’s the one that gets thrown at
FourElmagazine.com
WILL FERRELL EXCLUSIVE you the most, quote wise? ‘Cause all dudes love to do movie quotes. I could do them all day with you, what’s the one that gets thrown at you the most? It kinda ebbs and flows depending on where I am and the circumstance and what part of the country. You know, a bunch of varying factors. But I’ll still get a fair amount of Talladega Nights quotes. … There was a while [it was] Old School. I was constantly hit with that movie when it was first coming out. Yeah, you can say, “Cock and balls.” I know every word to that movie and all of your stuff in there. … It’s fantastic. But probably, the most quoted and the one that was the most fun because it was really kind of hard to get made and we couldn’t believe we were making once it was happening was Anchorman. Oh, yeah. That’s the one that’s nearest and dearest to my heart. And now you’re currently in the process of shooting Anchorman 2. Everybody knows it’s about Ron Burgundy. We’re done with shooting. Oh, you’re finished? Editing it, yeah, getting it together now. Excellent. And so it obviously takes place in San Diego. What are your ties to San Diego besides your buddy Craig who lives down here and I know you went to college with at USC? Did you ever make it down this way a bunch? I always kind of had the occasional family trip down to San Diego … Legoland? … to Sea World. Yeah. And then kind of post college I had another ‘SC buddy of ours was in law school at USD, so I would truck down there on weekends. He lived in Pacific Beach. Oh, not the worst place to go when you’re in college, that’s for sure. Yeah, I’d go hang out with them, so yeah, I spent a fair amount of time coming down there, and I definitely enjoy myself. It’s a fun city. You got any favorite spots you like to come to when you’re down here?
Pictured: Will Ferrell, Craig Pollard, and holy crap ... Is that Anthony Bourdain?!?
The last couple times we stayed at the Hotel Del Coronado. Beautiful. I love Coronado. I love kind of the small-town feel to it. And then I love visiting my buddy Emil [Wohl]. Yeah, that’s an excellent part of town. Yeah, yeah. We will go to the Blind Lady Ale House. Yes you will. That’s been the leaping off point the last three years we’ve had a Cancer for College pub crawl throughout San Diego, so it always starts at the Blind Lady.
And that’s one of your buddies from school, right? [Emil Wohl] owns that? Yep, those are a couple of the places that I love to kinda go to. So with Anchorman 2, which they’re wrapping and they’re editing now, I read something about a new project that you’re doing that looks hysterically incredible called Spoils of Babylon. What can you tell us about that? That’s a project we’re really mostly producing. [It’s from] our friends Matt Piedmont and Andrew Steele, who did the Spanish movie Casa De Mi Padre with me a couple years ago. Right. They’ve created what is essentially a very bad mini-
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part of the audience … so when the ones that don’t work, yeah it’s hard. I’ve been lucky in the sense that I have enough movies that people seem to really like to where if one kind of misses, it’s OK, no one’s coming up to me going “what happened?” [Laughs] [Laughs] ‘Cause you kinda live in a bubble a little bit and you think everyone’s focused on the one movie you made and people really aren’t. They really kind of don’t bring up the one’s that didn’t quite work and even the ones that are “flops.” … You just never know and you just have to kinda plow ahead and enjoy it … any sort of movie your working on while it’s happening.
...and it was Nipsey Russell the entire time.
series. Kind of taking a page from when miniseries’ used to be television events. So this overly dramatic, [miniseries is] based on the book Spoils of Babylon, which I am the author of, which I’ve written, so I will be kind of the host. The Eric Johnrosh. Yes. Yes, it looks incredible. So this will be like The Thorn Birds … Exactly. Or Winds of War or Shogun, you know. [Laughs] That’s fantastic. It’s so funny ‘cause, yeah, I just remember, and you remember as well, just being in school …
Oh, yeah. … like, oh my gosh, it’s on for three days. [Laughs] Exactly, yeah, don’t bother mom while she’s watching The Thorn Birds again. Yeah, yeah totally. So we’re kind of mocking all that and these guys somehow, I don’t know how, got this amazing cast with Kristen Wiig and Tobey Maguire and Tim Robbins and people like that who I think
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appreciate the fact that they get to do something different.
What do you have to say about the new Anchorman? I mean what can you tell us about the new Anchorman. Well, it’s tough to say because we’re literally in the process of getting it into shape, I mean right now I just stopped by the edit room yesterday with Adam McKay, who’s the director and my writing partner. And we’re looking at like a 3 1/2-hour cut of the movie right now; we improvised so much so what it’s gonna be is hard to say from now, but I do have to say that I think I can safely guarantee that it’s just as much fun as the first one.
One thing I’ve always wanted to know, and this would go to you or any other actor who has ever been in film, so when a film doesn’t do what you expected it to ... is that hard to take for you or do you go into it saying, “I’m gonna do the best job I can, if it doesn’t hit, so to speak, I’m still proud of the work I did?” Well, yeah, you kind of have to do it that way because you just you really can’t predict because nowadays the studios will love to kind of tell you how something’s gonna do, and they kinda know roughly in a way, what the numbers are gonna be for the weekend and, yeah, it gets away from the joy of just making something that you think is funny and that will hopefully have some sort of shelf life because if you get kind of caught up in, “Oh it’s gonna make $30 million, oh wait, it only made twenty-two or twenty-three …”
And equally surprising with just crazy insane scenes. And it’s kinda fun, you know, the premise now is that it’s set in 1980 which is the year that CNN started basically, and it’s Ron and the news team being introduced to the world of 24 hour news and they really don’t have the ability to cope with any of it so … [Laughs]
It can make you nuts. … and you just have to focus on just picking things that you think you’re gonna enjoy working on and, or you think have a chance to work for a certain
Eastbound and Down is by far my favorite show, I’ve watched every episode, I don’t know, 60 times. So this will be the last season of Eastbound and Down. Now, you were an athlete growing up, correct?
[Laughs] Have they adapted to the ‘80s, can I ask? Or are they still stuck in the ‘70s? No. they’ve barely adapted to women in the workplace in the ‘70s, so now to put them in the ‘80s … they are completely overmatched.
It’s gonna be fantastic. With that cast and that premise and everything that you guys have done in the first one. It’s gonna be fantastic. I don’t think there’s any question about it.
FourElmagazine.com
WILL FERRELL EXCLUSIVE
Yeah, I mean high school, yeah, I did a lot of high school sports.
That’s impressive, now, and are you in the pulled muscle range yet?
And Danny McBride is not an athlete in any stretch of the imagination. [Laughs] No, in fact he jokes about the fact that the one thing that he came up with, that he is most well-known for, is an asshole struggling relief pitcher and he’s never played baseball in his life.
I am 38 in July and so I have, in the last three weeks, hurt my shoulder, my knee, and my lower back now. I’ll be 46 in July and the last time I played with these guys, we didn’t have enough guys to run full, so we just did a little three-on-three half court and then guys showed up and we started to run full and I literally did one trip down the court and my upper torso turned while I kept running forward and I immediately pulled some weird leg muscle that wasn’t my hamstring. It was like inner thigh, and I was just shut down.
And the funny thing is, I’ve been playing since I was 10 and then I still play and I watch him and it makes me nuts that he doesn’t look like he can pitch … but it’s so damn funny that I don’t care. Poor Danny ... I mean, they’ve had pitching coaches and they have a double for him, but you can totally tell in those shots when it’s Danny throwing the ball and like that does not look like a big league ballplayer at all. What do you still play these days, man? ‘Cause, you know, us guys we gotta have some sort of release. Well, I just, in fact last night I was just playing with a bunch of our dads at the school our kids go to just in the, at the elementary school has the little gym we were just playing good old five-on-five, pick-up basketball. I still try to play a little basketball.
Well, I jacked my knee up so bad, and I went and played anyway and I actually, I had the game of my life. I threw six innings scoreless and had six RBI’s in one game … which had never happened to me. You should have retired right there.
I was thinking about that but I’ve already told the missis, if I hit one more bomb, one more, I’ve only hit one my whole life. If I hit one more jack ... I will drop the bat and I will run to the car as soon as I hit home plate, ‘cause that’s how I want to go out. I had a, last spring, I got to do a crazy kind of sports fantasy thing, I got to play in this charity soccer game (because I played a bunch of soccer growing up) at Old Trafford, which is Manchester United Stadium, which was this unisex game, kind of celebrities with mixed retired old pros … Yeah. … More than 75,000 people … Terrifying. Yeah, amazing, but I popped my hamstring in like the 70th minute. Oh, no! And I told the coach, I’m like starting to tighten up, I need to get out and he wouldn’t let, me. It was this
How’d you do? Triple double? You know ... we were on a roll, we won four in a row Nice! … and I had two back-to-back game-winning shots. Look at you. [Laughs] Yeah. Some guys have it all, you know what I mean? And I had to leave ... it was time to go home. That’s when you just drop the ball and walk. I knew ... like I’m gonna pull a muscle, something’s gonna happen. Yeah, anybody who plays five games in a row ... you run the risk of pulling a muscle for sure. What, so you’re still playing like in a hardball league? I play in a hardball league every Sunday, it’s the greatest thing, it’s something that I look forward to more than anything.
Pictured: CFC Annual Golf Tournament, Coronado Municipal Golf Course 2012
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WILL FERRELL EXCLUSIVE nightclub, it was only so that I could watch people to make fun of them and then write about it later into a set.
Will Ferrell in Land of the Lost
Yeah, use it for bits and material. Yeah, so I never was kind of enamored with any of those other things that people tend to get caught up with and was lucky enough to marry this beautiful woman and we have this great life together with three boys who keep us busy, and I get to act crazy in my movies so ... Do your kids break your balls for being Will Ferrell? They’re just warming up to it, you know? For the longest time, they were only 9, 6 and 3, so for awhile they were like, “What are you doing on that billboard?” [Laughs] [Laughs] I was like, “It’s just something I’m in.” We always kinda downplay it.
I’m not really an exhibitionist. I’m drawn to the outrageous stuff because it’s fun, not because it’s some deep compulsion. I’m no tortured, anger-stoked, deeply neurotic comic. Just a pretty low-key normal guy. A, “Hey, the glass is half-full”, kind of a guy. But please keep it quiet, or I may never work again.
old Scottish guy. He’s like,”Gah, can you play 5 more minutes?” I’m like, “I guess so.” [Laughs] [Laughs] I went to go block a ball and it was like “Pop!”
That’s it, yeah, just the “Pop!” But still pretty crazy, like the fact that they had 75,000 people show up for this charity game was … That’s like getting your chance to go hit batting practice at Yankee Stadium and you hurt your wrist or something. [Laughs] You’re like, let me just make it through this one. Yeah … yup. That’s awesome man. And so, you’re a father now,
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I guess you’ve got ,what, three kids? ... I don’t know you, but what everybody perceives they know about Will Ferrell is you have avoided a lot of the trappings a lot of SNL members fell into and got married and started having kids. Was that by design, I guess? I was lucky enough to meet my wife right after college but even though we were just friends for five years and, um, and it was just kinda like one of those things where even when I was single at SNL, it was always, “Let me set you up with my friend?” “OK, great.” And it was the schoolteacher from New Jersey. The models were not tapping me on the shoulder saying, “Hey, can I ride in your limo?” Not that that wouldn’t have been fun but, yeah, I ended up meeting my wife and all that other stuff that goes on was never of interest to me. If I was ever gonna go hang out at a
Sure. Now that their friends are like, “Wait, that’s your dad?” And we actually threw them into a little scene we shot in Sea World a couple weeks ago to finish Anchorman. I saw some stills of that, like some pictures. Yeah, we put ‘em in the crowd and they got to say a couple lines and so now they’re like, “That was fun, can I be in a movie? Can I be like your son where I work every single day?” Amazing. Yeah, we’re like, “I don’t know; you know what, you gotta do school ...” That’s amazing. Of course they would, I mean, you know? I can’t imagine my dad being on a billboard on the middle of the Sunset Strip. [Laughs] But we never make it about what I do so much and, yeah, if they want to watch a movie, and if it’s appropriate, we’ll let ‘em watch it. Do you have any movies that are appropriate? [Laughs] It’s a short list. [Laughs] Very short. [Laughs] It’s like Elf, Curious George, Kicking and Screaming … And Land of the Lost. And, yeah even Land of the Lost is like … That’s about it, that’s about all you got my friend.
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Cool as Ever
THERE’S ONLY ONE PLACE ON EARTH WHERE THE SUN SHINES, THE PEOPLE SIZZLE AND EVEN THE JOCKEYS ARE HOT.
CHANTAL SUTHERLAND Professional Jockey
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WILL FERRELL EXCLUSIVE
Yup, that’s it. That’s awesome, man. Well, you have been so gracious in giving us some time ... Yeah, my pleasure. And thanks for promoting the charity. It’s so amazing to meet these kids who are so motivated to have this second chance with their life, and they’re all gonna do great things, so to help them out in any way is just really fulfilling. You know it. And I logged on last night and read Craig’s story … Yeah. … And I was … I … my wife’s a cancer survivor. I lost a mother-in-law to cancer, a couple of grandfathers. These days there’s no one who is immune to it ... You’re gonna either know someone personally or have a friend who knows someone. Sure, and I read the article, I read the story, his story and was instantly moved to tears and was instantly moved to make a donation, and it wasn’t just so that I could get a bottle of Forbidden Fruit ... [Laughs] … Which is very creepy, but I can’t wait to get it. It’s gonna be fantastic. Is there anything else you
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wanna add about Cancer for College because that’s what we really want to focus on and talk about in the article, I mean we are gonna talk about Will Ferrell, and we’re gonna talk about Anchorman 2 and everything you’ve done. But Cancer for College is really important to you and it is to us at Four EL as well. So it’s just, I think what’s so great about the charity is that it’s really small and it’s run by Craig and Greg Flores and so all the money really goes to the kids … Right. … In terms of treatment and finding a cure, but there’s very little attention to what happens if you’re a survivor, you know, what happens if you’re a family who’s had a kid go through this and where you’re living dayto-day, and all you were focused on is keeping them alive and you’ve blown through your savings. You’re not even thinking about college, so to kind of provide for the few families that we can and, you know … that’s the only hard part is that we wish we could give scholarships to every one of the 3,000 applicants we get but I like to emphasize that this is one of those few ones that kind of treats an area of cancer that a lot of people don’t think about.
Yeah, and I think one of the things that’s really most important for anyone with cancer or even any families with children with cancer is the fact that there is hope. And for you guys to come in and give somebody a scholarship; hope is a really powerful thing and you guys have seen that manifest in people’s lives. Yeah … what these young people are gonna go on and do with their lives to help other people, it’s very much a pay-it-forward thing. It’s fun to see in action. It’s so good to see somebody of your caliber and stature involved in something like this. … It’s just incredible. Thanks so much for your time. … You are awesome. I mean, it’s one of those things, we’re here in San Diego, somebody’s walking by, they see that face, to them, yeah, they’re gonna pick up the magazine, they’re gonna read about all the good stuff that you’re doing and the causes. So, before I let you go, if you wanna say something to the people of San Diego as Ron Burgundy … I’m not gonna stop you, Will. [Laughs] Well, there’s only one thing I can say to the people of San Diego and that’s “Stay classy.” Freaking outstanding. Thanks so much for your time, you’re the best. Alrighty.
FourElmagazine.com
HARD CORE
fitness
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and
CANCER FOR COLLEGE by Cory Waterhouse
I’m about to hurt your feelings. When you say “more cowbell”, it’s not funny. When a straight-faced Christopher Walken says it to a bearded Will Ferrell stuffed into a long sleeve v-neck, then my face hurts from laughing and it’s instantly comedy gold. Even when he’s bombarded by every guy over the age of twelve quoting lines from his uber-dude flicks...the guy is still able to laugh at himself and the surreal world around him. For such a huge and bankable Hollywood megastar, he’s still very humble and down to earth compared to
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some of those douchy “actors” you see on TMZ and various gag-inducing reality shows. In doing research for this article, the only instance I could find where someone was upset with Ferrell was in 2007, when Autograph Magazine voted him “The Worst” in terms of granting autographs. Apparently the magazine’s editor and publisher, Steve Cyrkin, got his feelings hurt because Will Ferrell has been known to quiz certain autograph seekers on their favorite movie or character before giving out his John Hancock. What’s wrong with that? Have you not seen his movies or been to FunnyOrDie.com?
Let’s be honest Steve, you’ve based an entire magazine around people scribbling their names over a picture of their own face. Its no wonder you’re kinda grumpy. In his films, Will Ferrell is one of the more adventurous and goofy A-list actors. He’s prone to nudity and fits of profanity, while not taking himself too seriously. Then again, being quasi-middle aged and running around naked, or wearing a huge elf outfit in downtown New York might help to temper any Hollywood superstar’s ego. His larger than life onscreen persona might also explain why he’s one of the more oft quoted actors. Granted, most of those quotes usually have to do with
weiners and flinged insults about carnally loving someone’s mother, but few people really understand the humanitarian side of Will Ferrell. He’s a guy who worked his way from Irvine, all the way to, well..Hollywood. Via Rockefeller Center. And hasn’t forgotten his pals from USC along the way. John William Ferrell grew up in Irvine, and describes his foray into comedy as a way to liven up his average suburban life. Irvine wasn’t a very exciting town, so he had to create his own entertainment. Which is where his penchant for improvisation was born.
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WILL FERREL CANCER FOR COLLEGE But let’s be honest, most people already know all about Will Ferrell. Oh, you don’t? Come...hold my hand little sheltered child...I’ll give you the abridged version.
Will at a Cancer for College fundraiser
He was in high school and he was funny. Look, below here...there’s a picture of him in a tiara. At University High School, he liked to use funny voices over the intercom and entertain his classmates. He went to USC and he was funny. He liked to dress up as a janitor and walk into his buddies’ lectures. He was in a fraternity with his friend Craig Pollard. More on that later.
He tried stand up comedy. He was not quite as funny.
In 1994, he was a little bit older and became a member of the famed Groundlings improv troupe. He got funnier.
Around that time, SNL wasn’t as funny. So they asked Will to audition. He was funny enough.
He was never really into the nightclub scene during his tenure at SNL. Which kept him out of lot of trouble. Most of those nightclub adventures were spent taking notes and injecting those characters into his skits. Around 2001, he was the highest paid cast member of SNL. And in 2003, he landed his first starring role as Frank “The Tank” Richard in the film Old School. Do you see the upward trend yet, or shall I speak more slowly?
After receiving a life-saving bone marrow transplant, Craig returned to the baseball diamond with a more realistic view about life’s wins and losses. So after hitting one last batting practice home run, Craig hung up his spikes and chose to pursue something that would positively affect the lives of people who’d been in his unique situation. After volunteering his time as a counselor at Camp Ronald McDonald for Good Times, Craig began to see how returning some hope and a semblance of normalcy back to these kids lives had a huge impact on them. So in his senior year at USC Business School, Craig was struck with the idea of Cancer for College. For his senior project, he wrote a business plan on a charity that would provide college scholarships to cancer survivors, with funds raised through a small golf tournament. The plan impressed several alumni, and with money donated, he rallied 24 of his closest friends and family to participate in the inaugural event. It was basically a golf tournament and a BBQ in Craig’s backyard, where they awarded the first scholarship totalling $500. Since that first event, Cancer for College has provided over $1.75 million in scholarships to over 1,000 cancer survivors.
Now he’s famous the world over and is definitely one of the funniest men on the planet. But there’s something he definitely doesn’t find funny, and he puts his money where his mouth is... ...and kicks cancer right in the balls...because that shit ain’t funny ever. Ferrell has been involved with the San Diego-based charity Cancer for College from nearly the beginning because of his close relationship with the founder, Craig Pollard. A standout athlete in high school, Craig Pollard was diagnosed with Hodgkin’s disease at the age of fifteen. He showed the resilience exuded by many cancer survivors, and through perseverance, played baseball for the nationally ranked USC Trojans. Unfortunately, at the age of nineteen, the cancer returned and Craig made a solemn bet with the Big Guy that if he made it out of his hospital bed again, he’d dedicate his life to making a difference in the world.
As their celebrity spokesperson and suntan lotion model, Will Ferrell works tirelessly to promote Cancer for College, continuing to show what a person of his stature can accomplish when the ego is set aside. Will Ferrell will always have a connection to Southern California through his screen work in Hollywood and his philanthropic work in San Diego. Not to mention he’s a huge fan of a few of our local watering holes and stays at the Hotel Del when he’s in town. Beyond what’s he’s done for comedy and the numerous people he’s impersonated, Will Ferrell will probably be most fondly remembered for who he is as a person, and who he’s helped along the way. But in all honesty, when it’s all said and done, the man’s name is synonymous with a whale’s vagina. As is San Diego. ‘Nuff said.
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feature
will ferrell side dish
will ferrell’s
favorite San D iego Haunts
Hotel Del Coronado 1500 Orange Ave., Coronado (619) 535-6611
Sea World San Diego 500 Sea World Drive , San Diego (619) 226-3901 Word of warning: Going here with a hangover is a really poor choice. I’ve done it, and it ended in a vomitous calamity. That’s all I’m gonna say on that. Just another fantastic tourist destination that we totally ignore because we’re so used to it being here in San Diego. If you haven’t been in awhile, you’re missing out. Quit being a schmuck and go check it out. They actually just shot some scenes here for Anchorman 2: The Legend Continues.
You can definitely picture Ron Burgundy walking the beaches, shirtless and screaming. With milk. Hotel del Coronado doesn’t necessarily scream San Diego, but that’s part of the charm. Small town magic five minutes from downtown. Built in 1888, the hotel was designated a National Historic Landmark in 1977. The quintessential San Diego vacation town, Coronado offers something for everyone. For families, it has quaint shops and sandy beaches. And when it comes to business, few hotels and conference centers match the beautiful surroundings that frame the Del’s more than 65,000 square feet indoor and outdoor meeting and exhibition space.
Blind Lady Ale House 3416 Adams Ave., Normal Heights (619) 255-2491 This joint has an involvement with Ferrell and even has a beer cozy with his face on it. That means love in the beer world. The beer can heaven known at the Blind Lady Ale House offers hand-crafted and tasty organic salads, Neapolitan-style pizza (pizza napoletana), craft beer and wine enjoyed by singles, couples and families of Normal Heights (and beyond).
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FourElmagazine.com
top five
will ferrell movies (...according to Four EL staffers)
01 Anchorman Well, we’d like to say this is the one that spawned a thousand one-liners, but you can say that about most of the films that Will Ferrell’s in. We’re pretty sure it has something to do with his improv skills aligned with Adam McKay’s sense of absurd humor. It all translates to comedy gold. At least in our eyes.
02 Old School This film was one of the first that really showed, just like his days at SNL, Will Ferrell’s innate ability to steal every scene he’s in. Even with heavyweights like Luke Wilson and perpetual dialogue destroyer Vince Vaughn, Will not only held his own, but emerged as “The Tank”. And every dingle since then, when taking a sip of beer, has to say, “once it hits your lips, it’s so good...”
Honorable Mention:
Nick Halsey from Everything Must Go Branching out and exhibiting that he can do more than make your face and stomach hurt from laughing, Ferrell showed some acting chops and range that few knew existed in the dapper kid from Irvine. Plus Biggy Small’s son is his sidekick in the movie. IMDB is my new God figure.
will ferrell side dish
03 Elf
05 Zoolander
Sharing scenes with Godfather star James Caan would seem intimidating for most. Ferrell did it wearing green tights and an elf cap. This is actually a movie youcan watch with your kids and can both laugh at the same scenes. As he does with almost every movie we’ve seen him in, he instantly creates chemistry with his co-stars. And who didn’t love Zooey Deschanel as Ferrell’s love interest? A rare flick indeed.
In this smaller role as supervillain Jacobim Mugatu, he once again brought national attention to the plight of the intellectually-challenged angular pretty people. And his hair was fantastic. A cross between a platinum blond poodle and heaping of awesome.
04 Talladega Nights Shake and Bake™ your way to your nearest Redbox and check this out. NASCAR is a phenomenon in our country, and this movie absolutely helps push the Hillbilly Agenda. We’re not saying you’re a hillbilly if you watch NASCAR but if you’d get offended because we didn’t capitalize nascar, then yeah...you are.
Best Cameo:
Chazz Reinhold from Wedding Crashers In reference to uber-douchebaggery, any guy that still lives at home and screams profanity at his Mom for meatloaf will also have a special, sad place in our hearts. Because we all knew guys like that from high school. All he’s missing is a popped collar, a lifted F350 and a non-ironic can of PBR.
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feature
BALI SAFARI
by ryan kelly
As surfers, we have an unwritten obligation in our lifetime to make pilgrimages to a handful of destinations around the world to prove our legitimacy. Basically, if you’ve seen the spot in either of the Endless Summer movies, you’re obligated to go check it out or you lack the credentials to call yourself a real “surfer.” Though I’m hardly stupid enough to call myself a “surfer” at the wise old age of 30 for fear of the stigma that will get me automatically disqualified for potential job opportunities or invitations back to “her place,” I’ve been fortunate
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enough to travel to some of our religion’s Meccas. I’ve seen Caiman in Costa Rica, drank Kava on Tavarua, I’ve been frisked by the federales in Mexico, I did an eight-year stint in Hawaii and, of course, I’ve gone left (and right) in Bali. For “surfers,” each passport stamp and reef scar is accompanied by an even better story; stories that come out while drinking beers with the boys and reminds us that as “surfers,” we spend more time telling our friends about the journey than we do about the actual waves we surfed. I’d argue that’s how you can identify a real “surfer.”
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When you go through the gates at the Bali Zoo, as they take your ticket, they hand you raffle tickets just like you would get at a carnival in the United States and they tell you that these tickets can be used to pet various animals throughout the park. That all sounded fairly normal at first, and I imagined a petting zoo scenario where you can interact with harmless animals like goats, sheep, ducks, etc., nothing too wild.
Unfortunately, as surfers, while planning trips we rarely plan for activities other than surfing like taking a day or two to learn more about the history and culture of our destinations. Fortunately, Bali is a beautiful place with tons of culture and interesting sites to see. To change things up, someone in the family suggested that we go spend a day at the Bali Safari and Marine Park. Having grown up in San Diego, I’m a spoiled brat when it comes to zoos, and this seemed like a weak solution to our problem but I would soon be proven very wrong. The Bali Safari Park is better than the San Diego Zoo. The Bali Safari Park is like if you took the San Diego Zoo, added a couple roller coasters and allowed people to pet just about any animal they wanted.
One such story happened on a surf trip to Bali in July of 2008. I had been going out with my girlfriend at the time for about two years. She was also a “surfer,” from a family of “surfers.” Her family had been going to Bali for years and had the operation dialed, so when they planned to take a trip back down there that summer and offered me the invitation to tag along, I jumped right on it. If you’ve ever spent an extended period of time in Bali (or in one place on any surf trip for that matter), you know that things can get monotonous at a certain point. After a couple weeks of waking up groggy from too many Bintangs, to getting up to the Bukit and seeing that it’s crowded yet again, you realize you may need to switch things up.
Shortly after entering the park, I saw a small line that led up to a zookeeper who had an exotic bird that you could hold and take pictures with for a few raffle tickets. Further along there were lines to pet monkeys. Then there were tigers, lions, cheetahs, you name it; they basically had every type of predatory cat that you could think of, on leashes under the supervision of a couple Balinese zookeepers, and for a few raffle tickets they’d let you pet one and risk having it take your face off with one swipe of its paw. The place was radical. After spending all my raffle tickets on petting a tiger for a few minutes, I continued to explore the park with the rest of our group. Sometime later, we stumbled upon the longest lines we’d seen all day. At this particular area, there were two extremely long lines, probably about 100 yards apiece, each leading up to separate gazebos. Under each of these gazebos was a big chair, like the Balinese version of a mall Santa’s chair, a zookeeper and
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feature
BALI ADVENTURE
an orangutan. The zookeeper would accept tickets from the people who had been waiting in line for over a half an hour, let them sit in the Santa chair, and then put the 4-foot tall orangutan in their lap while their friends and family excitedly took pictures for about a minute until it was time for the next patron’s turn. Some of the people in our crew, including my girlfriend and her sister, couldn’t pass up on the opportunity to cuddle with an orangutan, so they hopped in line and patiently began to wait their turn. Being a hot and sweaty mess from walking around the park all day, I decided to take a seat on a little wall in the shade about 25 yards from the gazebos so I could cool off and watch the tourists froth over our hairy, knuckle-dragging ancestors. As I sat down on the wall, I put down my backpack, got comfortable and began taking a look at the status of an open wound on my shin that I’d received from the reef while surfing at Bingin the day before. The 3- or 4-inch cut was at the stage where it was still wet and oozing a bit, but upon further inspection it looked pretty clean and there were no visible signs of infection. Feeling relieved, I once again looked up at the gazebo and focused my attention on the orangutans. No more than five seconds after looking up, one of the orangutans, who at this point was sitting in the lap of a middle-aged Asian man, locked eyes with me. Suddenly, for some reason, amid the chaos, I became the sole focus of this orangutan. Then before I knew it, the orangutan jumped off of the man’s lap, down to the ground, and went on a dead sprint right toward me. 40 Four El | AUGUST 2013
It was like slow motion; his knuckles hit the ground, then his feet. Then his knuckles, then his feet, and before I knew it, I was completely engulfed in the orange, wispy-haired arms of the primate. At first I sat there in shock; me looking into his eyes, and he looking into mine. I patted him on the back with that awkward pat you give to old people who hug too long, but he just kept his arms wrapped around my neck and feet around my waist. I’m not sure what he was thinking, but I was a little bit nervous, a little embarrassed and pretty stoked that I got to get a hug from an orangutan without paying for more raffle tickets or waiting in that dreaded line. As I looked up, I saw a zookeeper running my way to retrieve the uncooperative animal. After peeling him off of me, the zookeeper walked him back to the gazebo, holding his hand and scolding him like a deviant child. As they walked away, I noticed that the whole line was laughing and pointing in my direction, and that the little guy was looking back over his shoulder at me the whole time with a forlorn look like a kid that was getting dragged away from his mom on the first day of kindergarten. Quickly, order was restored and the zookeeper continued to accept raffle tickets and move people through the line. As my heart rate finally returned to normal from all the excitement and the pink pigment in my embarrassed cheeks started to fade, I looked back up at my new friend. This time, he was sitting between two elementary school-aged girls, and much like the last time, he looked in my direction and locked eyes with me once more.
My heart skipped a beat, and just like the last time, the little guy jumped off the Santa chair and went on a dead sprint right at me. Knuckles, feet. Knuckles, feet. And before I knew it, he was ready to pounce on me again. But this time he decided to change up his program. Instead of jumping up into my arms, he grabbed my leg like a corn on the cob; one hand just below my knee, one hand wrapped completely around my ankle, and I watched his eyes hone in on my oozing reef cut. Before I knew it, the sick freak had his lips wrapped around my shin and he persisted to lick my open wound like I was dripping warm honey. Fortunately for me (and him), no one except the people in my crew really knew about my wound, so they had no clue why he was giving my leg a tongue bath. But this time as the zookeeper pulled him off of me, more irritated than the last, he looked at my leg as he peeled the little guy’s lips off my shin and from the look in his eyes I could tell he saw what my furry friend was after. The zookeeper gave me a look of disgust like it was my fault his little zooslave liked the taste of human flesh, and led him away once again, and once again the blood-sucking primate looked back over his shoulder at me with a look of sadness. I’ll never forget the look in his eye or the fear of infection that he left me with, words that I hope to never repeat again. But after a few Bintangs and a few laughs, the wound healed and the memory has become a fond one. And, oh yeah, the waves were fun, too …
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LIVEFAMOUS.COM
THE BEST IN SURF ACCESSORIES
FAMOUS SURF Nate Tyler
Chris Friend
Kalani David
Dane Zaun
Perth Standlick
Nathaniel Curran
Timmy Curran
Dustin Barca
Kekoa Bacalso
Kilian Garland
AFC WEST PREVIEW
T S E W C AF PREVIEW
Bold Predictions From Four EL’s NFL Guru By Brady Phelps
Twitter handle: @lobshots | www.lobshots.com
42 Four El | AUGUST 2013
FourElmagazine.com
I’m not in the business of making NFL predictions ... certainly not good ones. Neither are you. Regardless, as a Chargers town, let’s go ahead and take a look at what we can expect out of the AFC West in 2013. To do this, we simply need to deduct what we learned from each team’s performance in 2012 and incorporate what they’ve done this off-season. Sounds simple enough ... any idiot could do that, right? Yes, plenty of idiots do exactly that … every year. What’s rare is finding an idiot who does it well. Let’s look at what predictions were like for the 2012
AFC West. The prior year, the 2011 AFC West, was terrible. Three 8-8 teams and one 7-9 team. So going into the 2012 season, many experts (as they like to refer to themselves) picked the Chiefs to win the AFC West. The Raiders were a mess under Al Davis; they remained a mess after he died, and his pumpkin-pie-hair-cutted freak of a son wasn’t gonna turn things around quickly … or ever. The Chargers were coming off a couple of back-to-back playoff-less seasons and Norval was still their coach. The Broncos rolled the dice on Peyton’s cervical neck infusion, making their season projection a
massive “maybe.” So, the Chiefs weren’t that risky of a choice. Dwayne Bowe had emerged as a legitimate threat down field, and if Jamaal Charles could stay healthy, he had the potential to be an elite running back. He ran for 1,467 yards in 2010 but was hurt in 2011, so the script for a bounce-back season was prepped. Jamaal Charles did go on to rush for more than 220 yards in two separate games in 2012, but that didn’t help the Chief overall record; they finished the 2012 season with two wins. TWO FREAKING WINS. Just terrible. The Raiders
weren’t much better. Three measly wins. And as we here in San Diego know too well, the Chargers under Norval and AJ continued to over-promise and under deliver, finishing under .500 with a 7-9 record. No playoffs for the Chiefs, Raiders or Chargers. The Denver gamble on Manning paid off. They were fueled by the Chargers folding under the pressure of a first half 24-0 lead. The Broncos went on to fire off 35 unanswered points, and parlayed that into 11 straight victories, dominating the division.
So where does that take us for the 2013 season? Did the AFC West get better or worse? The answer is better. Let’s take a look.
CHARGERS
After four straight years of 4,000+ yard passing seasons, Philip Rivers only managed 3,606 yards in 2012. Combined the last two seasons, Rivers has thrown 35 INTs and lost 20 fumbles. Compare that to the previous THREE seasons, in which he only threw only 33 INTs and lost 16 fumbles. The Chargers go as Philip Rivers goes. Philip Rivers goes as his offensive line goes. If the Max Starks/King Dunlap combination at left tackle works out, and the first round acquisition of DJ Fluker goes as planned at right tackle, Rivers will have better protection than he’s had in years. Ryan Mathews can’t possibly get worse, right? Newly acquired Danny Woodhead should light a fire under him. The Bolts are stacked at wide receiver. Malcom Floyd, Danario Alexander and Vincent Brown are healthy. The rookie Keenan Allen is going to get a lot of playing time, too. On the defensive side, Eric Weddle will continue to lead and hopefully Manti Te’o plays up to his Heisman hype. He’ll be surrounded by a legend, Dwight Freeney, and a beast, Donald Butler. The defense should be pretty solid. Time for Magic Mike McCoy and Tom Telesco to work their own rookie prestidigitation.
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AFC WEST PREVIEW
BRONCOS
You live by the forehead, you die by the forehead. The Broncos should be very good this year. Peyton Manning looks to take a page out of Tom Brady’s book and get the most out of Wes Welker. The kids take over at running back, with the combo Montee Ball and SDSU alum Ronnie Hillman stepping in for Willis McGahee. On the defensive side, if Vonn Miller can stop poppin’ Mollies and smokin’ weed ... their defense should be formidable. The Broncos have a couple of ex-Chargers on their roster this year. Fan favorites like Jacob Hester and Quentin Jammer, alongside big-mouth Shaun Phillips. The reality with the Broncos is this: If Peyton stays healthy, they’ll be fine. If his robo-neck fails, they’ll be toast.
raiders
The Raiders will be terrible this year. Just terrible. They will finish dead last in the AFC West. Mark it down. (The confidence
with which I write that means they could easily go undefeated and win the Super Bowl.)
Sure, McFadden is a beast at running back ... if he can stay healthy, which he’s been unable to do. After averaging more than five yards a carry for two straight years, he racked up on 3.3 yards per carry in 2012.
CHIEFS
With only two wins in 2012, the Chiefs can’t possibly be any worse than they were. Andy Reid is their new coach, and Alex Smith dodged another year of riding the QB pine behind Colin Kaepernick in SF. Those two names have KC fans with higher hopes.
Carson Palmer is gone, and Matt Flynn is in. The fans in silver and black would love to see the game-recordbreaking Packers version of Flynn, not the guy who couldn’t win the starting job over Russell Wilson in Seattle last year.
I know that Dwayne Bowe and Jamaal Charles will be happy to have Alex Smith attempt to succeed where Matt Cassel could not. (He’s with the Vikings now.) In addition, Smith is thrilled to have overall first pick Eric Fisher blocking for him. Kansas City fans have their fingers collectively crossed that Fisher lives up to the hype.
Other than those two guys, their offense and defense are suspect. Both lines are spotty. Draft pick DJ Hayden should do well under the veteran leadership of Charles Woodson, but overall the Black Hole behind the endzone may end up being more intimidating than the team on the field.
IN CONCLUSION ... We’ve established that any idiot can make a prediction. And if there’s one thing predictions are good for, it’s putting it all out there in writing so that at the end of the season everybody can see what an asshat you are. What do I think will happen? I think Peyton stays healthy and the Broncos finish first and head back to the playoffs. I think the Chargers, yet again, hover around .500, coming in second in the AFC West. The Chiefs will bounce back from their terrible year to finish third, and the Raiders will finish last. Not all that encouraging for Chargers fans, I know... but I’ll leave you with this: hope.
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Magic Mike McCoy has a lot to prove to Dean Spanos … and to this city. The man wants to win. So does new GM Tom Telesco. Philip Rivers wants to get back to his old self. His elite self. Yes, I said elite. The O-line will be better than it was … but how much better could be the difference between an eight-win season and an 11-win season. What if Ryan Mathews actually held onto the ball and stayed healthy? He could run for 1,500 yards. With the competition at wide receiver, these dudes could just spend every day trying to one-up each other, pushing themselves to excel in ways that will shock us all. If they play well enough, maybe we’ll all finally get over the loss of Darren Sproles and Vincent Jackson.
What about the kid Manti Te’o? You think he doesn’t have something to prove? He’s a leader and damn good ball player and he deserves to be known as something more than a kid who got duped by some idiot pretending to be his girlfriend. Dwight Freeney may have just taken a swig from the Fountain of Youth. Eric Weddle is looking to be NFL Defensive Player of the Year. This team could shock everybody, right? Hell yeah they could. You know what? I just got myself really pumped up for the season. Forget all the crap I wrote above, the Chargers are winning the Super Bowl in 2013.
FourElmagazine.com
IDIOTS GUIDE TO THE NFL
idiot’s guide
to the nfl By Brady Phelps
Twitter handle: @lobshots | www.lobshots.com
NFC East
Dallas Cowboys Tony Romo will be Dancing with the Stars before he wins a Lombardi Trophy. Philadelphia Eagles Chip Kelly and Matt Barkley couldn’t be less perfect for one another. Washington Redskins Hey Leatherface, ditch the racist team name and protect RGIII. New York Giants Eli Manning still isn’t welcome in San Diego.
NFC West
San Francisco 49ers Kaepernick is a bad person because he has tattoos. Signed, National Media.
Bad boy, bad boy, whatcha gonna do?
St. Louis Rams Sam Bradford spent all off-season swimming in his Scrooge McDuck gold vault. Arizona Cardinals Carson Palmer is still employed by an NFL team. Seattle Seahawks BEEF MO.
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FourElmagazine.com
AFC West
Kansas City Chiefs I’m available to start at QB. Denver Broncos Peyton’s neck holds up his forehead like his shoulders hold up this team. San Diego Chargers Magic Mike McCoy, the spotlight is on you.
AFC East
New England Patriots Killer team this year. Buffalo Bills Shawne Merriman is still a free agent. New York Jets LOL. Miami Dolphins Lauren Tannehill’s favorite team.
Oakland Raiders Mark Davis is Lloyd Christmas.
NFC North
Green Bay Packers Eddie Lacy got fat and Aaron Rodgers owes a year’s salary to a twitter follower. Chicago Bears Smokin’ Jay Cutler won’t finish the season as their starter. Detroit Lions Stafford to Megatron will lead your fantasy teams to wins and the Lions to losses. Minnesota Vikings As long as AP is in the backfield, I’ll watch this team All Day.
NFC South
Atlanta Falcons Stephen Jackson is the new Michael Turner. Carolina Panthers Junior slump, Cam? New Orleans Saints Drew and Tiny Darren still have our hearts. Tampa Bay Buccaneers Take an Uber to work, VJ.
AFC North Pittsburgh Steelers Bathroom Ben. Cleveland Browns Beware the Norval. Cincinnati Bengals However good you think A.J. Green is ... he’s better. Baltimore Ravens Finally ... he retired.
AFC South
Houston Texans JJ (S)WATT THE BALL IN YOUR FACE. Indianapolis Colts Lose for Luck, amirite? Jacksonville Jaguars The new team logo will be the highlight of their 2013 season. Tennessee Titans Have you ever heard Chris Johnson talk? AUGUST 2013 | Fully cultured, yet unshaven | Four El 47
SDSU SEASON PREVIEW
GO
S C E AZT By Brady Phelps
Twitter handle: @lobshots | www.lobshots.com
San Diego State football fans have a lot to be excited about in 2013. The Aztecs are coming off a 2012 season that boasted a 7-1 record in the Mountain West, 9-4 overall and a tough loss to BYU in the Poinsettia Bowl (SDSU lost 23-6). On a positive note, they won their first ever Mountain West Conference title in 2012. Granted, they shared it with Fresno State and Boise State, so there’s certainly room for improvement, but Rocky Long’s squad has a lot to build on this year to have an impressive season. What’s that, you ask? What would make this a successful season? Great question, thanks for asking. We’re realists here at Four El; hell, we as San Diegans are realists as sports fans. We know that SDSU isn’t going to be competing for a national championship (prove me wrong, boys!) ... so I think a successful season looks like this: Win the MWC championship outright, and win a bowl game.
48 Four El | AUGUST 2013
Long’s going into his third season as SDSU coach, and a MWC title and a bowl win would help State fans forget that Brady Hoke jumped ship for Michigan. It would help fans forget that Ronnie F**king Hillman isn’t still tearing up the backfield, or that Lindley or O’Connell aren’t still slingin’ it like bosses from the pocket. Winning cures all woes, right?
On the offense, Long’s gonna have some decisions to make at quarterback. Did Adam Dingwell’s second half performance bode well enough to make him the starter? Probably, but we shall see. What we do know is who will get the majority of carries out of the backfield. Adam Muema, baby.
Winning, however, won’t be easy. Those four losses from 2012? It’ll be tough to match. The Aztecs face Ohio State, Oregon State, Boise State, Fresno State and San Jose State; none will be easy. Beware all teams with “State” at the end of their names, I guess. Well, then they better beware us, too! (No, that’s not a grammatically correct sentence.) This is: FEAR THE SPEAR.
If there’s one thing to really be excited about the 2013 Aztecs football season, it’s Adam Muema. In 13 games last year, he ran for 1,458 yards and 16 touchdowns, on 6.2 yards per carry. Not too shabby. This kid’s only going to be a junior in 2013. That’s (hopefully) two more years to watch him attempt to break every Aztec running back record ever set by Marshall Faulk and Ronnie Hillman. Not trying to get ahead of myself here, but he’s got that kind of talent. Do work, kid ... stay healthy, stay smart.
The defensive squad has a ton of returning starters, and aside from the corner position, they should be strong. Only one defensive lineman graduated, and their top linebackers are all returning.
Here’s to a MWC title and an Aztecs fourth straight bowl game. ... Let’s make it a dubya.
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food/drink
HAPPIEST HOUR
THE SCOOP
-30 beers are on tap -6 tables have private keg taps -A bourbon bar is in the back
The Tavern 1200 Garnet Ave. » Pacific Beach
(858) 272-6066 » thetavernatthebeach.com The Tavern, a Pacific Beach-area instituEmmi Rosales tion that re-opened (Pictured pouring Wild Turkey 81) in June after having been closed for renovations since early Executive Chef April of this year, Jake Altman is back and better (Padlocked in kitchen, cooking us food) than before. Formerly called Tavern at the Beach, the shorter-named bar underwent major renovations over the past few months that included the addition of a full-service kitchen and an entirely new upstairs floor, utilized for office space.
Bartender
A patron won’t see those additions but, thanks to the help of construction experts, regulars will notice The Tavern’s bar has been extended and placed in the middle of the space. That doubled the number of beers on tap. Meanwhile, a new keg room houses craft brews and kegs behind windowed walls, allowing curiosity to take the keg instead of the cake. Select booths have even been fitted with beer taps right in the adjacent wall. Customers can now serve themselves with a direct booth-side hook-up to the keg room. Americanized pub favorites (with a twist) come out of the new kitchen. The menu, cocreated by The Tavern team and Executive Chef Kevin Templeton of barleymash, boasts innovative soon-to-be favorites that include Double Beer-Battered Bacon. Applewood smoked bacon is encased in a Red Trolley beer batter, with jack honey mustard, green mango and jicama slaw served alongside habanero jelly. Another good eat is the Soft Garlic Butter Pretzel Sticks served with Jack Daniels honey mustard, Stoli Peach mustard, whole grain honey porter mustard and a side of roasted serrano beer cheese. Taking its beach-adjacent location to heart, the new menu also includes a creation called Crispy Plantain-Coconut Jumbo Shrimp, which is served with green mango and jicama slaw, Stoli peach mustard, habanero jelly and mango-mojito sauce.
Side note on Emmi: She placed second in the women’s division recently at the Alpha Warrior obstacle course. She is a mountain climber, surfer and risk-taker. You can say that she is into r-isky business.
What we drank: 01 Wild Turkey 81: We gobble gobbled it down. 02 Ruffled Feathers:
(their twist on the Old Fashion)
It was refreshing and smooth; our feathers were actuall y not ruffled by this libation.
What we ate: 01 Pretzels: Soft but not pretzel shaped. 02 Kegs in a Blanket: Soft and actually shaped like a keg. 03 Sauces: Jack Daniels honey mustard, whole grain porter mustard, Absolut Peach Vodka mustard.
Happy Hour is 3-7 p.m. Monday through Friday
(half off every drink, yes, every drink, which means Don Julio 1942 shots for $10!). Regular business hours at The Tavern are 11 a.m. until 2 a.m., seven days a week. Located at 1200 Garnet Ave., find them online at TavernAtTheBeach.com. The bar welcomes back the regulars and newcomers this summer.
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BEER ME
FOOD/DRINK
TASTING NOTES Rail Grab German Rye - 5.1% abv (a.k.a. Roggenbier): An extinct medieval recipe revived by Rip Current. Very similar to a dark hefeweizen, except rye replaces a portion of wheat for this brew. As a result, it gives a more complex spiced finish. Come taste history.
Paul Sangster Owner
Brewing co.
Hazardous Hazelnut Porter - 6.9% abv: Warning, must love hazelnuts!!! No hints or notes of hazelnut here, this is full on flavor to the max. Your sweet tooth will love you.
This guy knows his s***. Owner-brewer Paul Sangster has been a beer geek all his life. One look at his collection of beer cans on the wall and you’ll know his knowledge is vast. In fact, it’s even in his blood. His grandfather was a brewer as well.
“You need to decide what sort of business you’ll be when starting a brewery,” Sangster says. Rip Current Brewing Co. was based on a foundation of no compromise. From the boiler room creating steam power to the brewery, to the hundreds of pounds of Kona coffee that is shipped from Hawaii, to vanilla beans from Madagascar, they don’t just settle. There is also an against-the-grain attitude, meaning they’re not just going to brew dull and tasteless lagers because that’s what the masses drink. In fact, the definition of their name is a “brewery making assertive flavorful beer styles that go against the flow of the industry”–just like a rip current. Paul is a great brewer and his record speaks for itself. He has brewed every style category out there. He has also won the American Homebrewers Association’s Ninkasi Award for 2011, which translates into being the best home brewer in the world! This guy is a brewing machine! Literally, he won the Brewing Machine award three times. That is awarded to the home
brewer who earns the most medals at the America’s Finest City competition. When asked how many medals he’s earned, Paul replies, “I’m not sure exactly, I don’t really keep track of that stuff.” For the record, that number is somewhere around 150 medals.
brewing? The thing that makes us grab for a craft over domestic. Creativity in vision is definitely present in many of his beers. Brews such as “hazardous hazelnut porter” and even more interesting is the “Rail Grab German Rye” (a.k.a. “Roggenbier”).
It helps also when brewing the specific styles of beer within specific guidelines to know what the judges are looking (or sipping) for. He, in fact, is a beer judge himself. He passed the beer judge certification program exam well enough to have become a master level judge. It would only make sense that he can specifically brew exact styles with his finally tuned recipes. Oh and, by the way, it’s not just his beer recipes that aren’t so finally tuned. He even has a water recipe for every beer. Making sure the water has the exact level of salinity minerals, etc., he says, is very very important.
Once you step foot inside the brewery and take a look at their beer list, you’ll realize pretty much everything up there is a “must have.” When Four EL visited the brewery, they had 14 beers available. We felt compelled to try each one. We were not disappointed. With every taste, a new favorite was found. Their goal is to give the broadest variety of styles in their tasting room.
The man is a phenomenal brewer. Obviously, being a judge will help to brew specific styles in very strict guidelines, but what about the creative side of
Barrier Reef Nut Brown - 5% abv: At some point most beer geeks love a nice brown ale then eventually become bored due to many bland versions on the market. Get ready for a taste-bud revival with roasted flavors along with caramel and toffee. Absolutely delicious. Lupulin Lust IPA - 8.3% abv: Wow, so tasty you’ll forget that you’re drinking an 8.3% beer. Everything you love in a nice hoppy IPA with a very clean finish. Lupulin is a chemical found in hops described as both a sedative and hypnotic. You’re getting thirsty, very thirsty.
Their beers are found at some of the most premier beer bars in San Diego County. Chances are there’s a tap near you, so check their website. Escape the commercialized dull and boring lagers of life. The taps at the brewery change frequently and are grabbed quickly. Go and go often. AUGUST 2013 | Fully cultured, yet unshaven | Four El 51
food/drink
BEATS & EATS
BANG BANG What’s RAD about
Beats and Eats? The food and the music
by mikey beats
Sail away on the sushi boat
52 Four El | AUGUST 2013
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World’s largest disco ball
LOCATED AT: 526 Market St. (between 6th Ave & 5th Ave) » Gaslamp » (619) 677-2264
Mikey Beats: When you first got into Voyeur, I started asking around, you know, who is Johnny Shockey? So I really had no idea who you were. Then I did my research. … Were you the Captain of the (San Diego) Gulls, or was that just a rumor? Johnny Shockey: I was Captain of the Gulls. Mikey: Am I allowed to talk hockey at all? Johnny: Yeah, you can talk hockey. Now you’re talking my game! This other stuff I don’t know anything about. [Laughter all around.] It was actually a really smooth transition from hockey because my partner at Voyeur was one of the owners of the hockey teams I played for in Vegas. And he said, “Hey, I’ve got this idea to open up a bar, would you want to do it with me?” So, I started working on that project right before I quit playing hockey. I knew what kind of music we wanted to do, and I wanted to be very specific in what we were doing because it was what I was really passionate about and it seemed to be what I knew the most about, even though I had never done it before. I had never booked an act. I had never run a club. But I did know there was a gap here in San Diego for people who were really passionate at the time for big touring acts that, at the time, On Broadway was providing. So we wanted to be something a little different. Mikey: Yeah, well you knocked it out of the park. Johnny: Yeah, it’s been a great four years. It’s been a roller coaster ride. You always learn so much in this
business. No matter how far along you go, you just realize how much less you know. Because stress never goes away, the uncertainty of being successful is just always there. There are so many factors you just learn to live with. They become day-to-day rather than thinking you have it all figured out. Mikey: Yeah, lots of challenges running your own business and maintaining it. Johnny: I think that’s a good fear to have. It keeps you on your toes. Mikey: So how did Bang Bang come about? Johnny: Well, me and Mauricio, we always worked really well together. I love him like a brother. We threw around a lot of different ideas, and he’s managed to come up with something really cool and creative. I just know how creative he was when we worked on Voyeur. I got to the point where I said, “I got your back, you need to design this place.” We just needed to follow our own desire of what we wanted, so that’s what we did. We had a good chemistry of working together and I feel like knowing that, we both shot for the same direction. Mikey: How did you develop a concept for Bang Bang? Johnny: Well, we just went off the social house concept for people to come enjoy their birthdays or enjoy parties, whether it’s date night or whatever, stay and not really have to go somewhere else. We didn’t want people to look at the clock and say, “Oh shit, we have a
table at … and it’s 11:30, we need to get where we are going ...” No, they can just walk into the next room. So that was kind of our feel. Let’s create something very chick friendly. I think that was something that we lacked at Voyeur. It was very punk rock, very heavy where you’d kick holes in the wall. Shit got crazy. This place we wanted to be really sexy. We wanted it to cater to women, everything from the bathroom stalls, to the sushi room, to The Theater. Mikey: And now that’s the room we are in right now, The Theater? Johnny: Yes, The Theater. So this is a very versatile room. We can do everything from banquet business to private events, hopefully one day we’ll do a wedding. We can do live band acts, some DJs and we think all genres work well in this room. We’ll do everything from top 40 to some underground tech guys. We want it to be a venue, not with a stigma that we do just one specific thing. Mikey: (Looking up and pointing) Beautiful, beautiful. Is that the biggest disco ball in California? Johnny: It is the biggest ball that I know of. (Lots o’
laughter)
Mikey: I would consider you a trendsetter in San Diego, in my own personal professional opinion. At the time, I saw what you did with Voyeur, and I’m not going to lie, I was like, “How is an all-electronic music venue going to make it with just electronic mu-
AUGUST 2013 | Fully cultured, yet unshaven | Four El 53
food/drink
BEATS & EATS
sic?’ At the time, Hip-Hop was huge and with no HipHip I was just like, “There’s no way, on Fifth Avenue, with no parking …” Boy was I wrong. You guys at Voyeur lit the city on fire with electronic music and it was felt throughout the entire DJ community. As an open format DJ, within six months of Voyeur opening, I was changing my set. You really changed the club music in San Diego. There were many people before you who were doing things; you mentioned Spin did electronic music and On Broadway, but I think that you guys really created a temple for people to worship electronic music. I want to say thank you, because you opened a lot of people’s eyes to the music and booked a lot of phenomenal shows. Johnny: Well, that was a very nice compliment. I think that for us, cities need to have so much diversity. It was what I was passionate about and it’s really the direction we are going, but I also feel like there’s a huge demand for all sorts. In a city like San Diego, it can’t be one dimension. It needs to have a lot of different aspects (to the music.) Mikey: What is LED? Johnny: LED, #mylifeeveryday. When we started doing what we were doing and expanding and doing shows outside of Voyeur, we needed to come up with a different brand. My LED, My Life Every Day. We tried to come up with this environment, it was their life every day. You brush your teeth in the morning and you go to a party. You go home and eat some dinner and then go to Voyeur. Every day. Like Ground Hog’s Day, but with dance music.
54 Four El | AUGUST 2013
Mikey: And fist pumping. Johnny: We wanted to create a lifestyle brand that crossed over into some of our bigger shows. We’ve been fortunate to be able to do some really big shows, you know, in a short period of time.
Mikey: OK, can you run me by the Bang Bang Roll? Syd: It’s a play on a California roll. Its got shrimp, fresh crab, cucumber, mango avocado, cilantro and Serrano peppers and outside on the top, it has a little bit of chopped pine nut.
Mikey: Massive, massive shows. Johnny: It was pretty stressful. I’m not going to lie. Just a lot of stress involved in all those things, like I said, it’s what keeps you alive and on your toes.
Mikey: That is phenomenal. With the Bang Bang sauce, I’m over the top. I really like what you’re doing. And there is vegan roll? Syd: The Porto Pecan Roll. It’s a sweet marinated portobella mushroom, roasted red bell peppers, toasted pecans and avocado. We also serve it with lotus chips and a little mango kimchi on the side.
Mikey: Now what is the capacity of this room, The Theater? Johnny: This room is about 250. Mikey: So you come to the front doors of Bang Bang and there’s a flight of stairs you walk up and it feels like you’re in a subway. What was that piped-in noise? Johnny: Toyko Subway… piped in live from Tokyo …
(Shortly after the interview with Shockey, Steve from Four EL and I had a chance to talk to Syd Marshal, the designer of Bang Bang’s signature rolls.) Mikey: Who are you? Syd Marshall: I am Syd Marshall. Or, you can call me Sushi Syd-O or Sydo San.
(Steve spills soy sauce on himself.) Mikey: I can’t take you anywhere! Steve: @#$%! (translated from Korean)
Mikey: Mango kimchi? What is mango kimchi? Syd: I just take kimchi and I just doctor it up with some mango and fresh jicama and cilantro and stuff like that. Mikey: That’s a food boner! [Syd takes that as his cue to leave and almost on cue, a super cute waitress walks up so I can ask her ...] What is Bang Bang sauce? Waitress: Bang Bang sauce is habanero, pineapple and mango. Starts out sweet and ends hot.
(I take off the lid of the Bang Bang Sauce bottle and pour it on the plate, dousing the rolls and everything else on the plate with it. Steve makes weird noise and reveals he ate too much wasabi.) Mikey: Bang Bang down your throat!
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LOCALLY WORLD FAMOUS BURGERS & ALE
TUESDAY NIGHT
2 FOR 1 BURGERS (Some restrictions apply)
1044 South Coast Highway 101 | Encinitas | 760.943.7180 | encinitasalehouse.com
AUGUST 2013 | Fully cultured, yet unshaven | Four El 55
food/drink
94/9 ROCK N’ ROLL HAPPY HOUR
94/9
ROCK N’ ROLL HAHPPY OUR
Gentlemen of San Diego, I have a question for you: When did beer become wine? I write this article knowing full well that several mustachioed gentlemen in skinny jeans will be calling for my head. But this article, like most things that come out of my mouth, is written with my tongue firmly implanted in the cheek, right next to my unrefined palate.
by steve woods
56 Four El | AUGUST 2013
FourElmagazine.com
back to the time when men sat around talking about the wrappers on their cigars. Ever.
Tune in to FM 94/9 Rock ‘n’ R o Happy H ll ou Fridays fr r om 7-8 p.m.
I wracked my brain trying to figure out why every male who I met here in San Diego sounded like Miles from Sideways: “Let me show you how this is done. First thing, hold the glass up and examine the wine against the light. You’re looking for color and clarity. Just, get a sense of it. OK? Uhh, thick? Thin? Watery? Syrupy? OK? Alright. Now, tip it. What you’re doing here is checking for color density as it thins out toward the rim. Uhh, that’s gonna tell you how old it is, among other things. It’s usually more important with reds. OK? Now, stick your nose in it. Don’t be shy, really get your nose in there. Mmm... a little citrus ... maybe some strawberry ...”
I moved to San Diego in early 2010, and it was my first real experience with “craft” beer. Yes, I’m a transplant, probably of the worst kind: from Texas. The land of Budweiser, Coors Light and Willie Nelson. Before you get your knives out, I’m not one of THOSE Texans. In fact, I don’t even have a Texas flag in my possession, and I hope I die here in San Diego. To say that I was floored by how much guys here talked about beer would be an understatement. I hadn’t been that excited about beer since a guy sold it to me at a 7-Eleven during my senior year of high school. I also lived through the “cigar” comeback of 2000 in Chicago. I never want to go
01 WHAT WAS THE BEER THAT GOT YOU INTO “CRAFT BEER?” No one ever forgets their first time. Be it good or bad. Every craft beer enthusiast remembers the tipping point. Mine was in 2009, and it was the Stone Brewing 09.09.09 Vertical Epic. Stylistically it’s a Belgian Strong Dark Ale, which to you sounds like Greek, but it’s really not that intimidating. Belgian means its uses a Belgian yeast, depending on the variety it can impart almost banana-like characteristics to the beer. Strong refers to the alcohol content, I know you like that. Dark means that it’s brewed with darker malts that give the beer a more chocolatier flavor. And Ale just tells you that it’s a top fermenting beer not a lager like some of the major breweries mass produce. This beer also has tangerine peel, vanilla bean and French oak chips to augment the flavor. I remember tasting the complexity of this beer and thinking, “if they can do this, what else can you do with beer?”
02 WHAT’S THE DIFFERENCE IN CRAFT BEER AND IMPORTED BEER? Nothing. A lot of really good and well sought-after bottles are imported beers, Cantillon being one of them. The Craft Beer scene, it’s an anti-import movement, it’s an anti-dumb movement. People have been force-fed marketing slogans for so long that they don’t even know they’ve been manipulated into believing that these mass-produced beers are good. Perfect example, this beer is ready to drink when it’s so cold the mountains turn blue. Sounds refreshing, doesn’t it? Fact of life, the colder something is the more the flavor is suppressed. Set that can out and I’ll put a can of Ballast Point Fathom ILP next to it and let them hit room temperature. I guarantee that when the mountains aren’t blue you’re going to like the way the Fathom tastes a whole lot better.
They were pairing it with food and it was blowing my mind. I thought beer was meant to be imbibed in great quantities, and I made my opinions known. I’m a Bud man. Always have been. To me, nothing tastes better than an iced cold bottle of Budweiser. Beechwood aged, my friends. I was called a “knuckle dragging white trash cretin” for being loyal to the brand that had been so loyal to me. I learned quickly ... San Diego is no place for a Bud man. In no place is craft beer worship more evident than in my own place of business (gasp!) FM 94/9. Home of the Rock ‘n’ Roll Happy Hour (Fridays 7-8). This program is hosted by my dear friend Jeremy Pritchard, afternoon DJ, music director, and craft beer … um … enthusiast of the highest order. I had five questions for him, and I’ve attached our little interview for your pleasure. Again, I’m a novice in the craft beer world and needed some clarification:
03 WHY DO ALL CRAFT BEER GUYS HAVE TO TALK ABOUT CRAFT BEER SO MUCH? It’s all about education. There are still so many people who are scared, intimidated or don’t even know what craft beer is. We’re kind of like craft beer sherpas helping people understand that they don’t have to accept the nasty pop-top, fizzy yellow lagers that their parents drank. There’s choice out there and a flavor for every palate. Best part is, if there’s a flavor that like that you can’t find, you can brew it yourself! Just look at renowned homebrewer Ken Schmidt, he made a stout that taste like a Girl Scout Thin Mint Cookie, genius! 04 DO YOU EVER GET THE URGE TO JUST HIDE IN YOUR CLOSET AND DRINK AN ICED COLD BUDWEISER? No. But I know you have the same feeling toward Chimay.
05 WHAT DO YOU SEE AS THE FUTURE OF CRAFT BEER? Growth. We may have 70 some-odd breweries already in San Diego and as we continue to grow other places across the country are picking up as well. Even in L.A. and Orange County areas that had been more associated with the cocktail scene are both starting to build out their breweries. Overall, some breweries will strive while others fail; in the end it’s only going to mean better beer for us to drink. Speaking of, you wanna go get a cold one? Why yes, Jeremy, I do as a matter of fact. Here’s my advice to all of you out there, struggling, as I did, to keep up with the burgeoning craft beer movement in San Diego. Drink what you dig. Learn as much as you can and never be embarrassed of who you are. Or what you drink. And IPA’s still taste like Christmas tree water.
AUGUST 2013 | Fully cultured, yet unshaven | Four El 57
food/drink
RESTAURANT REVIEW
canyons
at the crossings restaurant
5800 The Crossings Drive, Carlsbad (760) 444-1800 TheCrossingsAtCarlsbad.com Open daily for breakfast and lunch Happy Hour: Sunday-Friday 3-7 p.m. Sunday Brunch: 10 a.m.-2 p.m.
Opentable.com Diners’ Choice Winner 2013 The Canyons Restaurant resides in the clubhouse at The Crossings in Carlsbad. There are spectacular surrounding views that are unmatched in the North County San Diego area. As seen from Palomar Airport Road, the castle-like clubhouse was designed by Douglas Fredrikson. You can have an elegant meal at a table featuring local seaside cuisine, sample a beer at the bar while watching a game on their big screen televisions or enjoy a romantic setting with a glass of wine out on the terrace.
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What We Ate:
Carlsbad Mussels Paired with Karl Strauss Hefeweizen The locally grown mussels are prepared in a classic sauce with fresh mini-peppers and Chablis. They are perfectly cooked on a low heat just until the shells open so they don’t turn tough and rubbery; these just melt in your mouth. The Hefeweizen beer helps bring out the natural lemon flavor from the sauce. The dish is complemented by pancetta bread, which is basically bread with bits of bacon in it!
Fish of the Day Paired with Chardonnay This dish changes daily because the chef buys small quantities for the day’s meals. On our visit we were lucky enough to try his yellowtail. The sauce was a citrus buerre blanc (white wine butter). Additionally, the dish had elements of lemon, grapefruit, orange and cayenne. It was accompanied by baby potatoes that were cooked down with butter, not water, and artichokes from Life’s a Choke. Cooking yellowtail is generally a difficult thing to do, but not for this chef. He even impressed Four EL editor Chris Lapham, who lives to fish and is a hardcore seaman.
Executive Chef: Justin Cullimore Cullimore attended Le Cordon Bleu in Hollywood, CA. He took the subway to school at 5:45 a.m. and then worked a full-time job at a French bistro in downtown Los Angeles until 10 p.m. His inspiration to become a chef came to him when he visited a culinary school in San Diego as he was getting close to graduating from high school. “Everyone has to eat to survive; this world needs people like us,” one instructor said. Crossings Burger with Stone IPA I was skeptical about this dish. After all, I’ve had about a million burgers in my life and they all taste just about the same. I enjoy eating them but they are more for convenience than for my pallet. This was the most impressive burger that I have tasted in a long time. It is definitely in my top three of all time. The chef told me it’s because of the ingredients. They use natural and local beef. The texture is more like chopped steak than ground beef. The greens were hydroponically grown, giving them a buttery flavor. It’s topped with caramelized onions, sharp white cheddar and house-made mayo. He even gave me a side of house-made Sriracha! Everything works with this meal; the bitterness of the IPA gives it a great contrast to the sweetness of this gourmet burger accompanied by sweet potato fries.
To have an outstanding meal, the goal is to be completely satisfied, according to Chef Cullimore. Working every taste bud ensures a wellrounded experience. I think he accomplished that today with us, three times!
AUGUST 2013 | Fully cultured, yet unshaven | Four El 59
food/drink
TENDER
Manhattan Megan
BARTENDER (Not Mixologist):
Megan Balser
ORIGIN: Raised in Connecticut and moved to New York City for seven years before coming to San Diego CREDENTIALS: Started in SD at Saltbox in the Gaslamp, then Seven Grand since its opening 1 1/2 years ago SHIFTS: Four to five shifts a week, every Friday and Saturday SIGNATURE DRINK: Old Fashion–It’s the first cocktail ever created WORDS OF WISDOM: “You’re not drunk if you can lie on the floor without holding on,” Dean Martin said. history: Megan moved to San Diego from New York City for a fresh start. The clubs in New York were a grind because they would stay open until 4 a.m. and she would get home as the sun was rising. She wanted to slow it down a bit. Her friend said that she had a job for her at Saltbox, so Megan bought a one-way ticket. She will always be happy that she had her stint in NYC because it got her where she is today. Megan was a cocktail waitress at Pegu Club in 2005; they were one of the first bars in the country that offered craft cocktails. She eventually worked her way up to bartender and then a star was born.
the joint I’ve walked past this establishment several times while barhopping in North Park but never ventured in. What a mistake. This place is very cool. It has a great dark, bar vibe and the decor is warm and inviting with bottles of booze aligned in cases all throughout the place. The bottles are so extensive behind the bar that they need a rolling ladder to access them all. Definitely pop in and have a cocktail or five, if you’re ever in the area.
Have ‘Manhattan’ Megan Balser make you a Manhattan
Seven Grand
Open 7 days a week from 8 p.m. to 2 a.m. Happy hour is 5- 8 p.m. Live music on Wednesdays and Saturdays. Located at 3054 University Ave., San Diego For more info, call (619) 269-8820 or visit SevenGrandBars.com
60 Four El | AUGUST 2013
FIVE QUESTIONS 01 How many drinks can you personally handle drinking? Megan: I am a bartender; I have a slightly higher tolerance than the average patron … heehee. 02 Is it true that pretty girls always fall for the @$$hole? Megan: It seems like I always do. I don’t want to, but they seem to end up that way. Maybe it’s because they are confident and I’m attracted to that. 03 Do you consider yourself girly-girl or a tomboy? Megan: I am definitely girly. I like wearing make-up, getting dressed up, getting my nails and hair done. All that good girly stuff. 04 What do you like to do at night? Megan: When I lived in NYC, I went to a lot of clubs. I really enjoy dancing … to all kinds of music. I haven’t gone to any clubs yet since I moved to San Diego, but I heard there are some fun ones. I guess I’m just always at Seven Grand, whether I’m working or not. I enjoy it here. 05 What do you do for outside activities? Megan: Well, I am a city girl so I haven’t done a lot of outdoorsy activities. Since moving to San Diego, I’ve been wanting to start doing more. I know it sounds cliché, but I love long walks on the beach. I also want to try stand-up paddle boarding; looks like fun while exercising.
WHAT MEGAN MADE: Old Fashion–Muddled sugar cube with Rx Bitters Company and Maker’s Mark: I’m not a big bourbon fan but this drink was very refreshing. You immediately smell the freshly cut lemon rind as you pick up the glass. Then you get a cool, refreshing drink with a mild bourbon taste on the back end.
La Rosita (Tequila Manhattan): I told Megan that it looked a bit too girly for me and that I might lose my mancard. It was a pink drink in what looked like a small and wide wine glass. She scoffed, giggled and quickly educated me. This glass is called a coupe. I consider it an elegant cocktail vessel. Furthermore, the contents include no mixers, it’s all alcohol. My mancard had been stamped and validated instead of revoked. FourElmagazine.com
AUGUST 2013 | Fully cultured, yet unshaven | Four El 61
food/drink
CRAFTY
noble experiment by Miles Roberson
“Recalling certain gentlemen of other days, who made of drinking one of the pleasures of life—not one of its evils; and who whatever they drank, proved able to carry it, keep their heads, and remain gentlemen, even in their cups. Their example is commended to their posterity.” Words to live by, or at least drink by. Abridged from The Old Waldorf Astoria Bar Book of 1935, the quote gets new life on the back of the cocktail menu at The Noble Experiment. Turn it over and prepare to hear angels sing. Like a kid in a candy store, you will want one of everything … perhaps a gin-based cocktail such as the Amber Dream or the Ana Maria. Or maybe go with aged rum and order the Kiki’s Call. The bourbon-based Gypsy
Gentleman or Fashionably Late. Decisions, decisions. Hell, let the bartender decide and order The Dealer’s Choice. Whatever your poison, I can guarantee you one thing: If you enjoy a fine cocktail like me, you won’t be disappointed at The Noble Experiment. The name is a Prohibition reference—get it? Secretly located inside a downtown
restaurant, what may appear to be a stack of kegs by the bathrooms is actually a secret door leading into this elite and exclusive speakeasy kind of joint. This is definitely not your average downtown San Diego bar. No bright lights, no loud music, no beer taps. Simply finding the place is part of the mysterious allure. With only about three-dozen seats, the entire place is always busy but the friendly and oh-so-knowledgeable staff makes you feel like you’re their only guest. So now that I’ve established how cool this place is, let’s get down to business: the cocktails. It’s the attention to detail that impressed me most, starting with the ice. Noble purchases 300 pounds of incredibly good, cold and hard blocks
of draft ice every other week. This ice is crystal clear, no impurities and is the same ice you would use for ice sculpting. Each cube is hand carved so it doesn’t melt quickly or dilute your drink. The ice is very important. The spirits are all top shelf. Juices and garnishes are all fresh–probably made hourly. Infusions and bitters are parts of many of their drinks. While the menu changes on a regular basis, one thing remains the same: The Dealer’s Choice. My favorite part: Tell your bartender what you love, tell him/her what you hate, and then let him/her make the call. You won’t be disappointed.
Located at 777 G St. (between 7th Ave & California Street) | Gaslamp | (619) 888-4713 | NobleExperimentSD.com 62 Four El | AUGUST 2013
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An Evening at THE PRADO WEDNESDAY, AUGUST 21ST 5:30 - 9:30 | THE PRADO @ BALBOA PARK
& REGISTER
NOW
• CLICK HERE •
After realizing I can’t try them all and I would need to return soon, I decided to order the following:
DINE & IMBIBE • ENJOY THE MENU OF THE PR ADO AT NUMEROUS TASTING STATIONS
Hunter’s Moon: A dry rye apple brandy base with strong notes of, well, apples, with a house-made lemon orgeat (which is a ridiculously painful process), egg whites for frothiness and a dash of cinnamon for sweetness. The perfect summer cocktail. Fresh and light.
01
• COMPLIMENTARY TASTINGS OF ST PETERSBURG VODKA • NO HOST BAR
Fashionably Late: Based on the traditional Old Fashioned cocktail, this unique drink adds a modern twist. The Fashionably Late is bourbonbased containing sweetness of Licor 43, a Spanish liqueur made from citrus and fruit juices with hints of vanilla and bitters to create a pleasing contrast. Garnished with an orange twist, this is a sophisticated drink for the gentleman.
CASINO NIGHT & AUCTION
02
The Dealer’s Choice by Megan Eastman: My favorite drink of the night was Beefeater Gin-based with house-made grenadine, a squeeze of fresh lemon juice, egg whites, soda water and a spray of rose petal water. Yes, rose petal water. A very unique, labor intensive premium cocktail.
03
ENTERTAINMENT • BIG DADDY ORCHESTR A - SASS, BR ASS & A WHOLE LOT OF CLASS • ANTHONY GARCIA, FLAMENCO GUITARIST • DJ NOEL 2033 • CIGAR LOUNGE & ROLLER
I love it when a place decides to bypass cutting corners and forgoes the preservative-filled mixers to save a few bucks, choosing to instead create house-made, laborious cocktails with fresh ingredients. Perhaps the finest cocktail bar in San Diego, The Noble Experiment takes you back to an era just before speakeasies, when mixing a drink was a craft. There is no outside signage nor phone numbers to call and they never advertise. They don’t need to!
• MOBILE PHOTO BOOTH
ADM ISSION $35 - 6 DEGREES MEMBERS $50 - 6 DEGREES MEMBERS (PAIR OF TICKETS) $50 - GENER AL ADMISSION (NON MEMBERS) $300 - HOST COMMITEE
(4 TIC KE TS + L IS TING ON WE BSITE , INVITATION & PROGR AM)
Reservations are made by text message only. Send a text to (619) 888-4713 and let them know when you want to come. They will respond at 6 or so in the evening to let you know if there’s room.
CLICK HERE TO REGISTER
$50 - 6 DEGREES MEMBERS $75 - 6 DEGREES MEMBERS (PAIR OF TICKETS) $65 - GENER AL ADMISSION (NON MEMBERS) $350 - HOST COMMITEE
(4 TIC KE TS + L IS TING ON WE BSITE , INVITATION & PROGR AM)
P ROCEEDS T O BENEF IT : MAKE-A-WISH SAN DIEGO
CHEERS! - Taylor, Age 8 | Battling Acute Lymphoblastic Leukemia
TRA NSPORTATION & PA RKI NG Mixology MINUTE: Neat - If someone asks for a whisky neat, they are
asking for a shot straight out of the bottle; no ice. Of course, that shot must be in a whisky glass. Whisky drinkers are picky drinkers! AUGUST 2013 | Fully cultured, yet unshaven | Four El 63
food/drink
MIXOLOGY
sangria By Terence Mooney
1 1/2 cups frozen peaches Juice of 3 lemons 3 ounces simple syrup 6 ounces peach flavored vodka
Perfection on a hot summer day
15-20 mint leaves 1/3 to 1/2 bottle of Pinot Grigio 1/3 to 1/2 bottle of Prosecco (Italian sparkling wine)
Walking around my local specialty food grocery store, I noticed the abundance of reasonably priced wines. I’m not much of a wine drinker, especially not in the middle of the day, so I thought it would be nice to make a sangria while I grilled out and relaxed by the pool. Being a normal human, I didn’t want to just throw some fruit in a pitcher with wine and wait for 12 hours to drink it. Patience is more a bitch and less a virtue. I wanted something light and refreshing that I could prepare in about five minutes. I picked up a Pinot Grigio ($2.49) because it’s crisp and complements fruit flavors. Then I bought a bag of frozen peaches ($3.49) to add a bit of sweetness to the wine and give it a more defined flavor with a specific fruit in mind. I found a bottle of relatively cheap peach vodka ($9.99) on special,
64 Four El | AUGUST 2013
bagged a few fresh lemons ($1.27) and four sprigs of mint ($.89) to give it a bit of freshness and bite. Lastly, I got a bottle of Prosecco ($6.99) to give it a sparkle. Prosecco is an Italian sparkling wine and is the main ingredient in a Bellini. When I got home, I busted out my trusty blender to purée my peaches. I combined the peaches with the simple syrup (equal parts sugar and hot water, stir until combined) to bring out the sweetness and natural peach flavor. Then came the juice of the lemons, the peach flavored vodka and Pinot Grigio. I blended it up for about five seconds and added the Prosecco. Beware: The Prosecco reacts with the sugar, so add it slowly. You don’t want a fizzy lifting mess on your hands.
I filled my pitcher about a third with ice and added some fr ozen peach slices, five lemon wheels, a healthy handful of freshly picked mint that I had quickly muddled, then I added my sangria, a little more ice, and gave it a stir all while giving my curious girlfriend a knowing wink. I like serving this in a wine glass. It looks cool and almost makes me seem as if I know what I’m doing. Fill the glass about halfway with ice and pour in the sangria about three quarters of the way. Each pitcher makes about 6-8 servings. So you’ll be able to get at a minimum two pitchers out of the recipe and probably stretch it to tres. Enjoy!
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2508 El Camino Real, C1 Carlsbad, CA In the Vons/CVS Shopping Plaza, across from the mall AUGUST 2013 | Fully cultured, yet unshaven | Four El 65
food/drink
DISH
new york steak
sammy with Roasted Red Pepper & Gorgonzola Aioli by lara miller photos by Lauren Fraser
servings This recipe will
will feed 4-6 of your nearest and dearest
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!
66 Four El | AUGUST 2013
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Steak 3 (12-ounce) NY Strip Steaks Kosher salt Fresh cracked pepper
01
1
About 25-30 minutes before you are ready to grill the steaks, take them out of the refrigerator and let them come to room temperature. This allows the steaks to cook more evenly.
02 03
Heat up your grill. (I prefer charcoal to gas, but whatever you have will work.) When your coals get hot, spread them into an even layer.
Now, back to the beef You want to make sure your steaks are dry, so pat them on both sides with paper towels and sprinkle them with salt and pepper. Don’t be shy, now.
01
We didn’t marinate the steaks, so by liberally salting and peppering them, this will help tenderize the meat and add mad flavor. Put your dressed up babies on the hot 03 grill and get to searing.
There seem to be four essential ‘S’ words that embody what summertime means here in San Diego. Sun, sand, surf … and steak! Nothing screams summer like BBQ’ing and grilling up some deliciousness. Dining al fresco and having some family and friends over—there’s just nothing like it. And the fact that we live here allows us to indulge in all that San Diego has to offer as much as our little hearts desire. It’s about that time, my friends! Light up those grills and throw on a piece of meat … or shrimp, or chicken, or even some fruit. The possibilities on the grill are endless. But let’s face it. There’s just something about men and their meat. Wait … hold up … let me rephrase that … I have found that most men love a nice piece of steak. (Better?) And I’ve also found that when you put a nice grilled hunk of meat in front of someone, their reactions tend to be the same. Eyes grow a little wider, mouths start to salivate, the aromas fill up your senses and you suddenly wonder what it is that you’ve done to deserve this beefy slice of heaven that sits before you. But this simple recipe will have you celebrating any old day with an impressive steak … in the form of a Sammy. Sandwiches are an unexpected place to tuck some NY Strip Steak into and, I assure you, this one’s a definite crowd pleaser. Give your peeps a great steak with this pimped-out twist. You can whip up these classy sandwiches with this amazeballs red pepper and gorgonzola aioli that will have your crew begging for more. So whatcha waiting for? Season up your meat and throw it on a barbie. Ahem. Stay classy, San Diego!
You want to sear the meat so you see those nice grill marks and a crust forms. This should take about 3-4 minutes per side.
04
Flip the steaks, cover your grill and let the steaks cook for about another 3-5 minutes for rare, 4-6 minutes for medium rare and 5-7 minutes for medium. Anything after medium you might as well stop reading this and go somewhere else where they like to cook and eat sneakers, because that’s about as tender as your steak will become. And I’m sorry, but I don’t eat sneakers.
05
06
Take the steaks off the grill and place them onto a plate, side by side.
07
Cover them well with foil and let them rest for about 15 minutes.
This will help the meat stay moist and prevent the juices from running out. If you are impatient and cut the steaks too soon, I promise you will have ruined the steak and will now be eating beef jerky sandwiches. Moral of the story ... be patient people! Now, come take a trip with me on down to flavor town.
(continued on page 56)
AUGUST 2013 | Fully cultured, yet unshaven | Four El 67
food/drink
DISH
Roasted Red Pepper & Gorgonzola Aioli 12 large red bell peppers, roasted and cleaned
2
alert! This roasted red pepper & gorgonzola
6 oz. gorgonzola cheese, divided in 4 oz and 2 oz portions 1 tablespoon Worcestershire sauce 1 tablespoon dijon mustard ½ cup mayonnaise 1 garlic clove 10-15 leaves fresh basil 1 tablespoon fresh lemon juice ¼ teaspoon kosher salt Fresh cracked pepper
AIOLI
will have you foregoing the napkins and using your tongue to clean up your fingers instead!
*Ciabatta bread and baby arugula to assemble the sandwiches
01
Wash and dry your bell peppers.
02
Place them on a baking sheet with NO oil or seasoning.
03
Turn on the broiler in your oven (or if you
don’t have one, crank up your oven the highest it will go) and broil your peppers until charred
It might seem like you’ve ruined them but fear not. This actually adds smoky flavor and helps the skins to peel off the peppers very easily.
05
04
And now you can officially say you have roasted your own peppers.
After about 15-25 minutes on broil, remove the peppers and put them in a heatproof bowl and cover with plastic wrap to allow them to steam.
You can scratch that bad boy off the ol’ bucket list. You’re welcome.
Let them rest, covered for about 10-15 minutes.
low on time.
06
and blackened.
Turn your peppers once they start to char so they will get evenly blackened all around.
That’s pretty much the most labor you will be required to do for this recipe.
07
Uncover the bowl and remove the stems and seeds from the pepper.
Carefully remove the charred skin but make sure you do not wash the peppers to remove the excess charring. Washing them will lose lots of the flavor your oven worked so hard to create in them peppers. Just use your hands to take off as much as you can and set the cleaned peppers aside. Done and done.
08
TIP: You can always buy jarred roasted peppers if you’re
Now toss in 4 ounces of the gorgonzola with the rest of the ingredients into the food processor and pulse away.
01 02
You want to blend them together until they are incorporated into a thick, smooth sauce.
03
Taste to make sure your seasoning is to your liking and put the aioli in a bowl.
Add the remaining 2 ounces of the gorgonzola cheese that you crumbled earlier and mix it carefully into the aioli, trying not to mash it up too much so there is some texture there.
04
TIP: You can make this aioli way in advance so all you have
to do is grill the steaks when your crew arrives. Now just start assembling away.
Get your ciabatta bread, cut it in half, slather on as little or as much of the aioli as you please. Top with the fabulous sliced NY strip steak, a handful of fresh baby arugula and enjoy!
68 Four El | AUGUST 2013
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on par
GOLF COURSE REVIEW
sycuan golf resort
willow glen
3007 Dehesa Road, El Cajon 92019 SycuanResort.com Tee Times/Pro Shop: 800-457-5568 Sycuan Casino: 800-2-SYCUAN
Green fees 18 Holes Mon. - Thurs.:
$75
18 Holes Friday:
$80
18 Holes Sat., Sun. & Holidays: $95 Golf carts per person:
$15
Discounts for the following:
Hotel guest, San Diego County resident, resort Gold Club members, juniors, military and twilight tee-times.
Course Rating: 72.6 Slope Rating: 130 Distance: 6,687 yards Grass: Poa and Bent greens; Bermuda fairways and rough Designer: Ted Robinson Dress Code: Collared shirt Club Pro(s) / Lessons: Bob Madsen 3-Time San Diego PGA Teacher of the Year Practice Area: Driving range, chipping and putting greens
70 Four El | AUGUST 2013
S
ycuan Golf Resort is comprised of 36 holes of championship golf (Willow Glen, Oak Glen, Pine Glen) and an 18-hole par three course to round out a 54-hole resort. The original architect was Cecil Holingsworth. Due to severe flooding in 1978 and 1980, the course was redesigned by renowned architect Ted Robinson. He added elevation changes including tee boxes, green approaches and tiers to several of the green complexes to demand that golfers skillfully manage their approaches. Lakes were added to demand more challenging shots, and bunkers were redesigned to aid in the aesthetics of the green complexes. The greens are cut on a daily basis. The fairways and tee boxes are cut three times per week. The pin locations on the golf course are replaced daily to provide golfers with different approach shots every time they play the course. Willow Glen is a par 72 course with demanding, narrow fairways and strategically placed bunkers. Sweatwater River runs along the course and comes into play on many holes, providing dramatic scenery and an element of difficulty for players. The layout contains several dog-leg holes, elevation changes and water crossings that create an exciting day for golf enthusiasts.
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When we got to the fourth hole, we were greeted by a visually stunning elevated tee box. It’s a short hole at 323 yards, but it’s guarded by a lake hazard. You need to place your tee shot carefully because it can be intimidating near all that water. I crushed my tee shot but unfortunately it went straight into the water. For some reason, whenever I play, water seems to be a ball magnet. My buddy hit a perfect tee shot into the fairway, but his ball joined mine after his attempt to get over the lake failed. We both walked away with double bogeys and our tails firmly between our legs. We arrived at the par 3, No. 12 hole and immediately noticed the lake to the right with two large sunflowers growing on the small island in the middle. It’s a very picturesque hole; when you look farther up to the green, a trickling waterfall draws your eyes right to it. I imagined my ball bouncing around and down the falls. Fortunately, the left side is wide and inviting. I actually aimed to the left to make sure I didn’t get wet and ended up landing on the green. I guess if I aimed at the green, my ball-magnet curse would have been in play again. I two-putt to escape with a par. The course is relatively flat, so it’s not a hard course to walk. If you want to add a bit of exercise to your round, walking is your best bet. Other than the sand traps and water hazards, there are a lot of trees. There seemed to be a tree on each hole with tons of ball marks embedded in its bark. A few trees are actually in the fairways and most get in the way if you don’t hit it down the middle on the dog-leg holes. One of the best things about playing the course is that it’s right next to Sycuan Casino. After your round, you can grab a great meal, enjoy adult libations, or double down on eights and aces.
Four EL Magazine
playing the course: We were running a bit late getting to the course. I was worried that we might miss our tee time so after speeding down the freeway, we got there with a couple of minutes to spare. We were immediately greeted by an employee when we arrived. He knew exactly who we were, put our bags into our carts seamlessly and directed us to the first tee box. He left a great impression of the great service provided. We were paired up with another twosome, an 80-year-old man and his wife, who was just along for the ride to watch and coach her husband. He seemed and looked much younger than his age, although he explained he has to pull out the driver on every hole; we all laughed, but he wasn’t kidding. He hit his driver about 180 yards, straight down the middle of the fairway, every single time. The carts came equipped with a GPS system, which made it easy to know our exact distances at any point on the course. The first tee box has a large gully to hit over, but it’s short so it’s inviting for your first shot of the day. The first thing we noticed was that the greens are immaculate. There are different tiers and various undulations. Putting was fun.
AUGUST 2013 | Fully cultured, yet unshaven | Four El 71
travel
adventures
visby, sweden by Erik Martin
“Den som vill ha något gott får söka där det finns.” Translation: “Who wants to have something good, will have to seek it where it is.” –Swedish proverb
72 Four El | AUGUST 2013
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Clubbing in Visby
T
Time and time again, history has proven to repeat itself. The Vikings of Gotland, Sweden, and in particular, Visby, established themselves as the center of Baltic trade between the 8th and 14th centuries until a barrage of attacks and occupations marked its decline. However, seven centuries later, Gotland has summoned the strength of its ancestors and once again is the center of the Baltic Sea. This time, however, Gotland has for trade its proud culture and history, soft sand beaches, inviting landscape, and a nightlife that is catching the world´s attention. Don´t expect beverage service on your flight from Stockholm to Visby, as the flight is a mere half hour. Being so close and boasting the most sunny days in all of Sweden, it is no surprise that many Stockholm residents and jet setters make their summer vacation and/or weekend getaway to Gotland. However, news of Gotland´s riches has traveled a bit faster than it did back in the Viking Age, and visitors from throughout the world have begun to make their way to the brilliant island.
The majority of visitors stay in the 13th century walled-city of Visby. Entering the UNESCO World Heritage Site in taxi is like a ride you´d find in Fantasyland. With each tight turn down the cobblestone streets you find rustic cottages of ochre and cream, cradled by red, yellow and white rose bushes. The hotels and B&Bs in the “City of Roses & Ruins” resemble more the former than the latter and come close to fulfilling that childhood dream of spending the night in Pinocchio´s and/or Mr. Toad´s house at Disneyland. Hotell Slottsbacken is a beautiful, four-star hotel that was originally built as a crown storehouse in 1773. With its dark wood beams warmly embracing the room and its heated bathroom floors dismissing your stresses, the hotel is a perfect balance of yesterday and today. Unlike yesteryear, English is now the unifying language and the receptionist is always happy to suggest activities and restaurants. A pleasant five minute stroll from the hotel, under the pine, maple, and oak umbrellas, brings you to the main cobbled square of Donners plats. Like old Viking giants, old stone buildings that date back as far as 1100 A.D. surround the square; within each you can find
hotels, restaurants, bakeries and cafes. While enjoying the strong, Swedish coffee and warm, Swedish breads and muffins in the 12th century Donnerska Huset café, imagine what stories the walls would tell if they could only talk. With the scent of roses and the sea competing for your attention, amble farther through the medieval streets of Visby to find one of many restaurants that showcase international and local cuisine. In order to accommodate the palates from around the world, restaurants such as La Masía, Donnerska Caféet and Surfers offer Spanish tapas, sushi and Chinese cuisine, respectively. In respect to local cuisine, you will not be disappointed as the centuries have added a bit of spice to the bland, old Viking meal; the charred leg of lamb has evolved into a fillet of lamb with local herbs and truffleseasoned red wine sauce. With a Viking feast under your belt (literally), do as the Vikings did and venture out beyond the medieval city walls to explore and conquer. The stouter Viking may prefer simply rambling the medieval city wall that runs along the Baltic; the white swans that swim in the shallows of the azure sea provide a stark contrast to the battle-tested wall. Another “battle-tested” site
AUGUST 2013 | Fully cultured, yet unshaven | Four El 73
travel
adventures
Beautiful bay in Visby, Sweden
that will take you back to your own childhood is Villa Villekulla. Huh? If you dive deep into your early TV-viewing years, you’ll remember this as the colorful home of Pippi Longstocking, Mr. Nilson and Horse; Visby was the location for most of the 1960s and ‘70s films. Like Pippi, Tommy and Anika, the more adventurous may want to take their journey a bit farther and head north to the most beautiful beaches on the island. Like petrified Viking warriors, the eroded limestone sea-stacks of Digerhuvud rise from the beach as though they were marching toward the sea for another Viking quest. Or visit the stalactite caves of Lummelunda where Vikings and/or pirates may have hid centuries ago. If you´re in the mindset to conquer–or be conquered–test your swing with a more modern club at the second most-fun golf course in Sweden, according to Golf Digest in 2012. The linklike Visby Golfklubb has 27 brilliant, green carpets of fescue grass tickling the shore of the Baltic. If you find your ball landing in the sea too often, leave the clubs behind and accept the fact that Ægir, the sea god of the Vikings, is summoning you to surf. Being an island, one can find favorable winds for kite surfing almost any hour of the day. As for surfing surfing, twice a day you can catch the ferry´s wake just outside Visby’s port. While waiting for the evening ferry’s three wave set, you may have the likes of Avicii and Rebecca & Fiona spinning for you live from the beachclub Kallís. With the pleasant sand vibrating under your feet and hundreds of beautiful people moving together, bouncing up and down when at Kallís is unavoidable. During Stockholmsveckan (Stockholm Week) in mid-July, thousands of people make their way from Stockholm to Visby for the weeklong party at Kallís and various other clubs. It´s a party of world-class house music, champagne and bikinis. A party the Viking ancestors would be proud of.
Rose Gardens Visby, Sweden
74 Four El | AUGUST 2013
However, it´s just not modern Vikings taking advantage of this paradise in the middle of the Baltic Sea. Gotland has become the Ibiza and Mallorca of the Baltic Sea and, like its counterparts in the Mediterranean, attracts visitors from all over the world as it did eight centuries ago when it was the center of trade. So make the journey, make your own history and raise your glass to the summer sun and fun that seldom set in Gotland. Skål. FourElmagazine.com
The Canyons Restaurant Amazing Views Sunday Brunch Breakfast & Lunch Served Daily Sunset Menu Daily Happy Hour
Enjoy the Views
Experience the Golf
5800 The Crossings Drive, Carlsbad | TheCrossingsAtCarlsbad.com | 760.444.1800
Book tee times and2013 restaurant reservations online AUGUST | Fully cultured, yet unshaven | Four El 75
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Playing Superman Trips to the E.R. room and more...
The joys of parenting
My wife and I are extensive work travelers. In fact, as I write this, it’s been nearly a month since I’ve seen either of my two beautiful boys or my gorgeous bride. I always try to hold on to that old adage “distance makes the heart grow fonder,” but after about a week my heart aches pretty heavy when I’m not with them. It helps in this virtual age to be able to FaceTime but there’s no substitute for a long, firm hug. My oldest son Steven, who’s 3, is a bit of a handful. Mischievous some would say. I think the better word for him is strong-willed. My wife and I both try our best to be stern with him when he’s acting out, and we recently gained some excellent insight from a parenting website. The most poignant paragraph in the article basically stated that consistency really counts when it comes to discipline. It paralleled consistency to a child with our own consistencies as adults in every-day life. They posed the question of how we would react if the traffic laws or income tax regulations changed from day to day without notice. ... Most of us would feel a ton of stress from not being sure of the rules. We’d also be tempted to see what we could get away with. Firm, consistent boundaries, on the other hand, breed security and obedience. Merrick, my youngest boy who’s a little over a year old,
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is the life of the party. He’s constantly smiling and laughing. He’s been mobile on his feet for the past couple of months and is forever on the move. He loves his big brother and is even starting to emulate some of his wild antics. The list of those antics are so long, I’ll spare the words on paper but let me just say that nothing in the house is safe from their grasp. When I’m away, I’m constantly trying to think of ways to be a better father and husband. It’s pretty daunting how unprepared we are as new parents. When I was younger, my married buddies would always tell me, “Don’t have kids until your way older.” I presumed that meant it would be easier to make decisions about parenting with a bit more wisdom and age. What I didn’t realize was that was their subtle way of telling me that I would no longer live life for myself; I’d be living it only for my kids. Certainly makes me appreciate even more all that my mom did for me growing up. We’ve been lucky to only visit the emergency room a handful of times. The first trip came after Steven decided it would be cool to swallow a metal covering from a hair brush. The doctor took an X-ray and revealed the quarter-sized metal object was firmly planted at the base of his stomach. Result: Two days
later he pooped it right out. The second trip was a little hairier. We were on our way to France to meet up with my wife when at 37,000 feet heading over Chicago Steven’s ear drum decided to rupture. Upon landing in Chicago the doctor took an X-ray and revealed a relatively common rupture in his left ear. Result: The wifey had to fly from France to meet us in Chicago and from there we had to take a train, rental cars and even a ferry to make our way back home. The last trip to the ER was a doozy. Steven was running full speed in the living room and did a Superman dive right into the bottom stair.. Result: super glue, ice cream and a really cool scar. If you were going to take anything away from this little article I would hope it would be that communication is key. First with your spouse and then with your kids. Take time to explain why you’re upset or why they deserve a special occasion. I try to learn something new every day. Even with all the emergency room trips, being a parent is a crazy, amazing adventure. Just 72 more hours and I get to give them all a massive hug.
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RELATIONSHIPS
DATING
summer says:
expiration dates
your time is up!
When your milk expires, or your vegetables go bad, you throw them out. So why do you keep a relationship that has seen its expiration date? Men and women tend to stay in relationships that are not going anywhere. Why? Is it convenient? Is it comfortable? Do you feel bad? I know it’s hard, but you’ve got to think about yourself; this is a time in life when it is OK to be selfish. If you are not getting what you need or the relationship is not progressing, I challenge you to break free. Even though it may not feel like you are doing the right thing because it may hurt her, in the long run it is the right thing for you both!
THE E ND
Think about it like this: If you go on a first date and there is no connection, you aren’t going to ask her out again, right? Well, if you are in a relationship and you hit a point where you A.) aren’t happy or B.) don’t see a future, then have some balls and call it quits. Let’s relate it back to food: You aren’t going to make a sandwich on moldy bread, are you? I do want to clarify: I am not talking about marriages here … I’m talking about dating. If you are in a marriage, I strongly believe and support giving it a fighting chance … seek help!
Let’s focus on the benefits! something from each dating experience. Hopefully you have learned a * Learn little bit more about what you do and don’t want in a woman. Therefore you can move on, looking for that woman who is going to be a better match and perhaps be THAT SPECIAL ONE! ou should make time to be you and do the things you want to do. You should * Yfind a good balance and be attentive to the things that are important to you. ou will be doing her a favor. Women think about things like getting married, * Yhaving kids … and those things come with an expiration date. So if you are staying with the wrong woman, you are diminishing her shelf life! You’ve done it; you’ve ended a relationship that’s gone bad. Now we must talk about another very important subject, and once again we will relate it to food! If you’ve been to a restaurant and ordered a dish and ended up a few hours later with that horrible sickness we all know as food poisoning, you don’t go back. If you do, you don’t order the same thing. There is just something in your mind (and stomach) that prohibits you from trying again.
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A relationship can be the same way. You ended things for a reason; it may have been toxic. DON’T GO BACK FOR MORE! It’s going to make you sick again! You can tell yourself its going to “taste different” or “not make you sick,” but let’s face it … it’s TOXIC! You are doing a disservice to yourself and to that woman when you go back for more. Life is made up of lessons learned, many “been there, done that’s.” Take each relationship as just that. Learn what kind of man you want to be, the kind of woman you want to be with, the kind of relationship you want to have. Wouldn’t it be nice if relationships actually had an expiration date that told you it was time? The reality is they don’t. However, there are definite signs that can tell you it has expired. You just need to man up and act on those signs! I wish you all the best of luck in your relationships. After all, you are the Four EL man. You’re sophisticated, have fine tastes, you have hobbies, interests, you can appreciate a fantastic meal, a good band, and in the spirit of food, you deserve a relationship that is that perfect pairing to an amazing dish: that great glass of wine, that perfect beer or that hand-crafted cocktail that makes the meal complete.
Here’s to the last few months of summer! Cheers, and GO CHARGERS! As always, please feel free to contact me for questions, advice or topics around relationships you would like for me to address at summer@fourelmagazine.com.
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native population
beauty and brains
Gonna get you
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San Diego
Natives Anna DeVuyst photos by andrew bowden
San Diego Connection: Born and raised in Escondido and went to school at UCSD Zodiac Sign: Aries Profession: Modern dancer and fitness instructor for The Bar Method Outdoors activities: Hiking, running, surfing, tennis, golfing (dancing in Lycra or “silks” for my indoor activities) Hobbies: Antique collecting, playing piano and songwriting, lounging by the pool, reading a good suspense novel, watching Breaking Bad marathons or UFC “Best Knockout” reels. I never thought I’d be into that last one. Favorite Food: Breakfast food. All day. Every day. Favorite Libation: In daylight, wine or champagne. At night, Manhattans. Growing Up: I grew up in a loving, supportive, Christian family in Escondido. I went to Escondido High, where I was pretty much known as a nerdy church kid. As a sophomore I took a beginning dance class and ended up completely smitten. Senior year I was voted Dancer of the Year then went on to Palomar College to continue training in dance. It wasn’t until I transferred to UCSD that I felt I had blossomed, as a dancer and as a woman. I finally figured out how to wear makeup and buy clothes that actually fit me! I earned my bachelor’s degree in Theater and Dance from UCSD, all-thewhile dancing professionally with local modern dance companies. Four months after I graduated I sold my piano and my surfboard and moved to L.A. to pursue a more serious dance career. I’ve been dancing professionally with a Long Beach based company called Regina Klenjoski Dance Company for the past 5 years and began teaching at The Bar Method in Pasadena three years ago. Life is good! Passion and Career: As a child I tried a lot of sports and was naturally athletic. I also had a pretty good ear for music and loved to paint and draw. But there was never one sport or one form of art that I really excelled at. When I finally started dancing in high school something inside me just clicked. Dance blends athleticism with artistry. I guess I have just the right dose of each to be a good dancer! Dance will always be a part of my life, and I try to continually learn new styles, like Argentine tango, for instance. But my heart will always be in modern, or contemporary dance, just like I love modern art. Classical art is beautiful and humbling, but contemporary art asks me to use my brain and imagination. To get an idea of some of my favorite modern dance companies, look up: Hubbard Street Dance Chicago, Bill T. Jones/Arnie Zane Dance Company, or Nederlands Dans Theater. I am an instructor at Bar Method. Bar Method not only gives me abs and arms that I never got dancing, but as a teacher I LOVE educating my clients on the human body–I am a nerd about the body. (My favorite muscle is the Sternocleidomastoid; look it up!) I want my students to know exactly
what muscles they’re working, how to keep their joints safe and how to get the results they want. Bar Method completely promotes this kind of attention to understanding the body on a deep, kinesthetic level. Knowledge is power! I feel that I’ve already achieved a lot in my career as an artist and athlete. I’d really like to have a family some day. I think I’d be a good mom, the kind of mom who makes her kids try everything under the sun so they grow up to become balanced, open-minded people. What this girl likes: A stroll through some art exhibit, dinner at someplace unique but romantic, then end the night with drinks and maybe dancing to a live band. I find men sexy for a variety of reasons. Foreign languages, shirt sleeves rolled up to the elbow, sexy tattoos, stubble (no neck beards, please!), Vneck shirts, chivalry, men who take initiative, masculine fragrances that don’t overpower but invite me to get closer. ;) I also like a nicely developed chest–yummy! Deeper than skin-deep? I currently have this fixation on the balance between confidence and humility. I love a man with confidence. Not arrogance, or cockiness, but someone who knows his shit and isn’t afraid do what he does well and say what he knows. At the same time, I also love a guy who has enough humility to shut up when he could learn a thing or two! Finding the balance between these two qualities is challenging but extremely attractive. San Diego has this great blend of outdoor beauty mixed with a growing art scene and a fun nightlife. I could spend all day at the beach then get dressed up and go out downtown–both are equally fun! I think it may be in the cards for me to one day move back.
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GADGETS & GEAR
REVIEWS
TECH all hands on
Sony SmartWatch 2 Price: about $200
I distinctly remember having a calculator watch as a kid, and those things were hideous. They usually came with pocket protectors and vicious grade-school beatings. But I have to say these new smart watches are starting to actually look like something the average early technology adopter might wear. Stylish and slick with apps and connectivity, this one might be the first step in the right direction. sonymobile.com
Gunnar VAYPER Gaming Eyewear Price: $79
Eyewear for playing video games? I’m in. Created by Gunnar, named as one of the top 100 fastest growing San Diego companies for 2013, the beyond featherweight VAYPER sports ultra-slim temples, single-piece front design and interchangeable Sockets. With smooth styling and a wider fit, this frame disappears the instant you slip it on. Adjustable silicone nose pads and structural flexibility give the frame an ability to adapt to any face. Durability comes from high tensile, low carbon steel and polymer injected components. With the VAYPER specs, you won’t get murdered 24-0 playing Call of Duty by your 11-year-old stepson. Again. gunnars.com
Vintage Light Bulb Voltage Tester Bar Price: $2,000
This just screams, “Please talk about me and my oddly avant-garde choice as a home for my Macallan 15 inch.” Imagine this sitting in your office, and the thoughts from people seeing this hidden bar. Maybe it’s that kid who’s picking up your daughter for the first time. Is it a torture device? Circular gun safe? Circular gun safe torture device? Always keep ‘em guessing. … Dating to the 1920s, a former light bulb-testing machine has been ingeniously repurposed as a bar cart to shelter spirits, wine bottles and hanging glassware. The original, nearly a century old, was salvaged from a factory in Germany. Crafted of iron, a hinged segment opens to grant access to bottles and barware, while the small hatch opens, too. restorationhardware.com
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Wow
Factor
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Golf Cart Hovercraft Price: $58,000
This is the golf cart that your mom warned you about. It glides over sand traps and water hazards on a cushion of air as easily as it does over fairways and the rough. Powered by a 65-hp twin-cylinder Hirth engine, its nineblade axial-flow ducted fan propels the craft up to 45 mph and 9 inches off the ground without harming grass, allowing immediate crossing of a pond or stream to follow-up a cross-water shot or maybe you just want it to race around the cul-de-sac and harass the neighborhood kid who won’t stay off your lawn. hammacher.com
Chiappa “Triple Threat” Triple Barrel Shotgun Price: $1,600
12-gauge shotgun with “Rem-Choke” in all three 18.5 inch barrels. Capacity: 3x3” Magnum. The wooden stock can be partly disassembled for when the zombies attack. Can I just ask … why are we so fixated on the apocalypse? Don’t get me wrong, it’s entertaining and all, and I like The Walking Dead but come on, people. So anyway, yes. A triple-barrel shotgun for decimating the recently risen undead. #boomstick (yes, the hashtag was done in jest.) chiappafirearms.com
Ziphius Aquatic Drone
Price: $245 Think more cute and cuddly water robot, and less flaming death from the sky. The Ziphius has two powerful turbines and can move across the water at speeds up to 6 mph, for up to an hour, controlled entirely by an app on your smartphone. A 720p HD camera lets you capture photos or video. Pervy weirdos need not apply. Well, Uncle Sam has recently admitted to owning the domestic skies with their Predator drones, so let’s take back 70 percent of the planet and start our own drone army. In the ocean. but with no missiles. kickstarter.com
Saker S-1 Personal Jet Price: $7,000,000
Well, from what I can tell, the informational says the Saker S-1 Personal Jet is fuel efficient (only $2 per nautical mile), easy to operate, has a top speed of Mach 1.1, and can fly out of 5,000 airports around the world. Well, when you put it that way, it just sounds downright practical. How can my wife say no to purchasing a $7 million dollar personal jet? sakeraircraft.com
If you’d like to have your product reviewed by Four EL Magazine, e-mail cory@fourelmagazine.com AUGUST 2013 | Fully cultured, yet unshaven | Four El 83
BUSINESS
START-IT-UP
LOFTY coffee co. By Jeran Fraser
In a world of processed foods and the rebels who shy away from eating them, we enter the realm of organic and non-GMO. And without getting political on the topic of healthy eating, there’s a “not so secret” society of individuals who believe in the power of clean eating here in San Diego. As a self-proclaimed, progressive hippie, I find myself wearing both hats. I still struggle with my In N Out addiction, but I am proud to admit I like my organic espresso with non-GMO almond milk. Some may call me crazy, but it’s a personal thing and many here in San Diego walk the same walk. As San Diego continues down the road toward a cleaner eating city, several restaurateurs are out there with a mission to change the way we think about what we eat and drink. From Sprouts to Whole Foods to Trader Joes, it’s obvious that the stability of these chains shows a trending direc-
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tion for the health conscious consumer.
Either way, it’s a place filled with happiness on all levels.
This month we feature a little coffee shop in Encinitas that’s completely changing the way people eat and drink. Lofty Coffee, just east of Moonlight Beach on the 101, is a thriving little coffee shop that makes Starbucks look like a coffee cart. It’s uncommon to see fewer than 10 people standing in line to get their caffeine fix or their gluten-free banana muffin.
Like any other start-up, Lofty Coffee had some serious challenges to overcome, including a couple of failed chains in the same location and a niche concept that had yet to be proven in San Diego. It didn’t take long for the idea to catch on and, like me, there are plenty of regulars who believe in the power of organic coffee.
And this little coffee shop goes way beyond the organic coffee and has ventured off into the organic outer space with all sort of treats and eats with a healthy flare to suffice any gluten-free, dairy-free individual. Lofty Coffee’s appeal goes well beyond the food and drink, with their creative and friendly staff who seem to wake on the right side of the bed every day … or maybe they’ve just had one too many organic espresso shots.
Overnight success stories aren’t very common, but it’s safe to say Lofty is one of them. The idea of expanding the Lofty Coffee brand is in the works, so don’t be surprised to see one on a corner near you. In fact, sometimes I think it would be easier for me to go downtown for my organic coffee fix to avoid the 20-minute line at their Encinitas location but, hey, the coffee is just that good.
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WHY CHOOSE ACADEMY MORTGAGE? “We are proud to be the highest-ranking independent lender in the country. We achieved this distinction by continually providing exceptional customer service and by following responsible lending practices, especially in today’s rapidly changing economy.� —Adam Kessler, President, Academy Mortgage Rena Payne, Senior Mortgage Planner Cell: (760) 214-5376 300 Carlsbad Village Drive, Suite 206, Carlsbad, CA 92008
rena.payne@academy.cc
Make Academy Mortgage your 1st Choice for these reasons: • Strength and stability. During these turbulent economic times, Academy has experienced exponential growth. Academy was founded in 1988 and is headquartered in 6DOW /DNH &LW\ 8WDK :H KDYH RYHU EUDQFK RIÀFHV DQG more than 1,000 employees across the country. Academy is licensed to process loans in 43 states. • Exceptional mortgage service and timeliness. We have the advantage of being a direct lender—all loan processing, underwriting, closings, and funding are handled locally. As a result, loans close in a matter of days rather than months.
NMLS #283134 | State Lic #CA-DOC283134 Corp Lic #4170013 | Corp NMLS #3113 Licensed by the Department of Corporations under the California Residential Mortgage Lending Act
BUSINESS
REVIEW
SEO Dominate Search-Optimizing for Local SEO By Tyler Stample
Local SEO (Search Engine Optimization) has evolved in a significant way over the past few years. It wasn’t all that long ago when small business owners were just getting acquainted with search engines and realizing the benefits. My, how times have changed! Nowadays, it is unusual for an entire day to go by without getting called on by a local SEO company. Optimizing your site for local SEO in the “early”
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days (5 or 6 years back?), it was a matter of doing your typical on-page SEO, throwing in some geo-specific keywords (e.g. “South Chicago Pizza Palace”), registering and verifying your site with a few local directories, and calling it a day. And that used to work, because search engines, such as Google and Yahoo, hadn’t really taken mainstream local search seriously. In the past few years, that changed in a radical way. Part of that change was inspired by the rapid rise of the smartphones and tablets. With eight out of 10 humans walking around town
with some type of computer in their hand, the search engines have been among the first to take notice. There have been countless evolutions in the way Google evaluates and ranks content for search queries with a local intent. It’s truly a job in itself just to keep up with the all the search engine updates and their silly names. But they’re important to stay up on, if you have the time, because even if you aren’t directly doing the work to rank your site in top positions, you’re going to need to understand the what’s, why’s and how’s.
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Optimizing your website for local search engine dominance can be outlined very easily. Here’s what you should typically plan for: 1. On-page SEO. Do all the actual on-page SEO work for your site (keywords, title tags, headers, etc). Make sure your address is clearly displayed on your website, and that it stays perfectly consistent anywhere else your business appears on the web.
2. Legitimate reviews. Get your customers to talk about their experience. Make sure they’re real people sharing real experiences. Don’t fake reviews. If you’re getting poor reviews, there is something wrong with your business. Address the issue; don’t try to offset deficiencies with counterfeit reviews. Get as many reviews as possible from customers with Google+ accounts.
3. Local links. Think about the chamber of commerce, city and town websites, charities, and the like. Search engines give a lot of value to links from local, authoritative websites.
4. Get citations. A citation is when another website mentions your site, but doesn’t always physically link back to you. Google finds mentions of your business name and will use them as another trust signal. Make sure the business listing information is the same as that on your site. Even a one-character difference can confuse the engines, so keep it consistent.
5. Leverage Social Media. This has been and will continue to be another strong element of optimizing for local search traffic. Again, Google sees everything, and they will see your social media influence and how much people interact with you and vice-versa. Having an active social media presence on all the big social sites like Facebook, Twitter, Pinterest and most importantly, Google+, will be absolutely key to obtaining and maintaining high local rankings. This isn’t going away, so even if you’re late to the social media world, you need to get on it and start engaging your target audience right now.
6. Mobile Optimization. At this point, if your website isn’t mobile-browser friendly, you’ll most likely lose traffic and potential customers. Statistics are saying that more than 50 percent of mobile searches are for local businesses. Know what types of devices your traffic is coming from by monitoring analytics and think about optimizing your site for mobile.
It’s all about sending the right signals. Google has fought a long and hard battle with spammers for over a decade now. Spammers, who throw up junk content and use black-hat SEO methods to rank it, are becoming a thing of the past. Google is bound and determined to make sure that when a user searches for something, they’ll find a quality match every time. With all of this continually evolving, everything you do to optimize your site should be an attempt to build a better experience for your users and customers. That is the winning formula.
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rhythm
MUSIC LISTINGS
HOT WIRE 8/8 :
Los lonely boys Humphreys
8/08: FM 94/9 welcomes THE FOALS, House of Blues 8/08: KPRI presents LOS LONELY BOYS and LOS LOBOS,
Humphreys
8/09: FM 94/0 welcomes PINBACK,
Del Mar Thoroughbred Club
8/09: KENNY LOGGINS with BLUE SKY RIDERS, Belly Up
8/10:
P.O.D. & FLYLEAF with STARS IN STEREO and MANAFEST House of Blues
8/10: P.O.D. & FLYLEAF with STARS IN STEREO and MANAFEST, House of Blues 8/10: REBELUTION with MATISYAHU,
Open Air Theatre @ SDSU
8/13: PACIFIC AIR, The Griffin 8/15: Casbah presents COLD WAR KIDS, House of Blues 8/15: SAID THE WHALE, Soda Bar 8/16: DAVE KOZ AND FRIENDS, Humphreys 8/16: SAN DIEGO INDIE FEST 8, Liberty Station 8/16: STEEL PULSE, Del Mar Racetrack 8/16: WES CLAYPOOL’S DUO DE TWANG, Belly Up 8/17: FM 94/9 welcomes WEEZER,
Del Mar Thoroughbred Club
8/17:
FM 94/9 welcomes WEEZER Del Mar Racetrack
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8/21: O’BROTHER with DAYLIGHT and NATIVE,
House of Blues (Side Stage)
8/21: THE BLACK ANGELS, Belly Up 8/21: OZOMATLI, Embarcadero Park FourElmagazine.com
8/10:
8/31:
9/6:
Matisyahu
Ziggy marley
Open Air Theatre @ SDSU
Del Mar Thoroughbred Club
russell brand Balboa Theatre
8/21: Green Flash Concert Series presents MATT COSTA and DELTA RAE, Birch Aquarium at Scripps 8/22: QUEENSRYCHE starring GEOFF TATE, Belly Up 8/23: THE POLYPHONIC SPREE, House of Blues 8/24: SRH FEST 2013 REUNION, House of Blues 8/24: DICK DALE with PAUL CANNON BAND, Belly Up 8/25: COURTNEY LOVE, Belly Up 8/26: HEART with special guest JASON BONHAM, Open Air Theatre @ SDSU 8/30: ROCKET FROM THE CRYPT, Del Mar Thoroughbred Club 8/31: FM 94/9 welcomes REGGAE FEST with ZIGGY MARLEY,
Del Mar Thoroughbred Club 8/31: DJ Z-TRIP, Belly Up
9/03: JOHN HIATT, Belly Up 9/05: EVERLAST acoustic duo show, Belly Up 9/06: FM 94/9 welcomes DAVE MATHEWS BAND, Sleep Train Amphitheatre 9/06: CHARLIE XCX, House of Blues 9/06: RUSSELL BRAND, Balboa Theatre 9/07: THE COMEDY EXPLOSION hosted by WILL FERRELL with guests TENACIOUS D, ED HELMS and many, many more, San Diego Civic Theatre
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around town
LOCAL EVENTS
EAT AND DRINK TO THAT
Now through June 26, 2014 :
BROTHELS, BITES AND BOOZE IN THE GASLAMP QUARTER Locale: 525 5th Ave., San Diego Price: $45
Travel into a world of scandal and debauchery while walking through the streets of the famous Stingaree District, formerly known as one of the main red light districts in Southern California with more that 120 brothels at one point. Your guide takes you through the streets of the Gaslamp Quarter and reveals the true beginnings of San Diego–layer by layer. Learn why it’s only recently been safe to walk the streets at night, and how the city has managed to transform brothel central into a vibrant nightlife hotspot, as well as a major culinary destination. Your tour allows you to sample food and drink from some of the Gaslamp’s favorite dining establishments. Finish your evening with a sweet treat and a titillating tale of one of the area’s most infamous brothels. This is the only San Diego food tour that can satisfy your curiosity and your taste buds. sodiegotours.com
You had us at “Grill Fest”
August 17: DEL MAR GRILL FEST Locale: Del Mar Racetrack, 2260 Jimmy Durante Blvd., Del Mar Price: $6 (general track admission); free for children under 18 The Del Mar Grill Fest is a first-ever BBQ grilling festival in the Seaside Concert area, where the flavorings of more than 25 seasoned BBQ pros and local restaurants are available. Grillers serve up meats, seafood, veggies and desserts. Samples of the delectable grub go for $2.50 a serving or five for $10. Presented by Living Social, the event sends a portion of the proceeds to Kristie’s Place, which provides care for critically ill children. Grilled meat and veggies? And it helps sick children? You’re actually kind of an asshole if you don’t go. 90 Four El | AUGUST 2013
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DRINK TO THAT
ARTSY FARTSY
August 9-10: BEER-CON Locale: Marina Village Conference Center Price: 2-day pass $139 (includes brewery tours and conference); 1-day pass $109 (includes conference) Dress and then throw up! Dress up like your favorite San Diego brewmaster and immerse yourself in the nerd brew culture. Unfortunately, someone on their website used the term “amaze-balls. ”And then said it again, mocking himself. Some dude named Michael. Tell him what you think of the term “Amaze-balls.” I think it’s asstastic. beer-con.com
August 24-25: SAN DIEGO SPIRITS FESTIVAL Locale: Port Pavilion on Broadway Pier Price: $90 in advance, $110 at the door Tons of booze, good food and right by the water in Carlsbad. Sounds like a good time. Plus Eric Bauer is there. From Rancho Valencia. Good chef. Good guy, too. I went to his house for a wine party once. Literally wine and cheese. My pinky was out the entire time. sandiegospiritsfestival.com
August 30-September 2 : U.S. SAND SCULPTING CHALLENGE AND 3D ART EXPOSITION Locale: 1140 North Harbor Drive, San Diego Price: TBD All joking aside, I’m amazed by what some folks can create with sand and water. I think it’s definitely worth checking out the sculpting challenge just to see what they’ll come up with this year. Plus, they’re gonna have musicians, singers, dancers, storytellers, pirates and magicians. That’s anticipation. Maybe I can just do a bit of prestidigitation with an eye patch? Patches the Magic Pirate. www.PatchesAmazesYou.com That’s not a real link. Don’t click on it. You did it anyway, didn’t you? Please try this one instead: ussandsculpting.com
FESTIVE HANGS August 11: ANNUAL HILLCREST CITYFEST STREET FAIR 2013 Locale: 3737 5th and University avenues, San Diego Price: Free Hillcrest is one of the coolest places in San Diego. Trust me on that. There will be 250 vendors. Plus beer. The intersection under the Hillcrest sign will be closed off. But there will be beer. Let the party proceed from there … with beer. fabuloushillcrest.com
August 31: BEER AND REGGAE FESTIVALS Locale: Del Mar Racetrack, 2260 Jimmy Durante Blvd., Del Mar Price: Free with $6 general admission before the last race Sample more than 100 different flavors of cold brews as well as 40 varied IPAs during the fest that begins serving many of your all-time favorite suds beginning at 1 p.m. The “Hop-Fest” promises some of the hoppiest beers on the planet! IPA’s, Double IPA’s and more are poured. Meet local brewers, learn about hops and how hoppy beer is made and much more. Receive 10 tastings for $20. It’s free to enter the Beer Fest in the Seaside Cabana and Seaside Concert area west of the Grandstand, where Ziggy Marley headlines the Reggae Festival starting immediately after the races. dmtc.com
August 17 TWAINFEST IN OLD TOWN Locale: Old Town State Historic Park Price: Free I actually bought my house in Calavera Hills based solely on Twain’s first widely read story “The Celebrated Jumping Frog of Calaveras County.” That’s actually a lie. It had nothing to do with it. But I know Mark Twain loved a good fib … and completely unrelated, he was the original mustachemarauder. writeoutloudSD.com
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around town
LOCAL EVENTS
BRING THE KIDS September 7: ANNUAL CORONADO MAINSTREET GARDEN PARTY Locale: Orange Avenue, Coronado Price: $75 During the Annual Coronado MainStreet Garden Party, visitors explore the gardens of one of Coronado’s picturesque historic homes while sipping wine, downing craft beers from Coronado Brewing Co. and slurping up hors d’oeuvres from local restaurants. Proceeds support the beautiful median gardens along Orange Avenue, Coronado’s charming main thoroughfare. coronadomainstreet.com
GET ACTIVE September 28: Boot Camp Challenge (Three Mile Obstacle Run) Locale: 3800 Chosin Avenue, Bldg. 5 West, San Diego Price: $39/person for pre-registration. Day-of Registration will be $45/person. 3-mile obstacle course on paved roads and hard-packed dirt - flat and fast. Over 40 obstacles, including hay jumps, tunnel crawls, log hurdles, 6 ft wall, trenches, cargo net crawls, and push up stations. USMC Drill instructions “encouraging” you at each station to make sure you’ve completed your obstacles. Go see how lame you are compared to real Marines. Call of Duty does not count as service to your country. bootcampchallenge.com
August 10: CIRCUS RAILS: LIFE ON A CIRCUS TRAIN FAMILY DAY Locale: San Diego Model Railroad Museum, 1649 El Prado, San Diego Price: $8 for adults; $6 for seniors; $1 for youths (ages 6-14); free for kids 5 and under The museum and Ringling Bros. and Barnum & Bailey Circus present this event that allows your family to be part of the over-the-top, highflying-spectacular celebration. Clown around the museum and learn about life on a circus train. Be amazed by aerialists, jugglers, acrobats, contortionists and stilt walkers from Sophia Isadora Academy of Circus Arts. Get your face painted by Petals the Clown or have a unique balloon character made just for you! You really can run away with the circus … or at least create the feeling at the museum, where attendees have a chance to win a “Family Four Pack” to Ringling Bros. and Barnum & Bailey’s new show “Built to Amaze” opening Aug. 8.
August 11: SPIRIT OF 45 DAY REMEMBRANCE CELEBRATION Locale: Balboa Park, 2115 Park Blvd., San Diego Price: Free Let’s help you remember why your grandfather can still kick your ass. From 10 a.m. to 2 p.m. in the park’s Veterans Museum and Memorial Center, enjoy World War II-era music, vehicle and equipment displays, re-enactors and stories from WWII veterans from all branches of the service who served in the Pacific, Europe and on the home front. Clowns are also on hand clowns for face painting of the young ones, and concessions are available. Make sure to get there by noon for the brief remarks by WWII veterans of Pearl Harbor, the Normandy invasion, Iwo Jima and the American, European and Pacific theaters. The local event coincides with “Spirit of ‘45 Day” celebrations around the country on the second Sunday in August. veteranmuseum.org 92 Four El | AUGUST 2013
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AUGUST 2013 | Fully cultured, yet unshaven | Four El 95
SAN DIEGO CIVIC THEATRE SATURDAY, SEPTEMBER 7, 2013
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