LOVE
LEARN
4L
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LIVE
Magazine LAUGH
MAY 2014 // SOUTH OF THE BORDER
BAJA ANYONE?
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On the islands where we work, women give birth without professional help, sometimes alone in the forest holding onto a tree, or in other unhygenic places. They have nowhere to go and no one to turn to when things go wrong. Children die of malaria, diarrhea, respiratory infections, and a lack of nutritious food. SurfAid is working at the frontline. Together with the local health department, we train the community health volunteers so that the whole community is involved in the care and support of pregnant women, mothers, and caregivers. With your support, we are saving lives in more than 50 villages in the Mentawai, Nias, Banyak and Telo islands. Please take a moment and donate today.
surfaid.org
Photos by Dane Peterson
is to improve the health, wellbeing and self-reliance of people
FROM THE EDITOR
LEARN
4L
LOVE
LIVE
Magazine
* Fully cultured yet unshaven*
LAUGH
volume 2 * issue 3 * MAY 2014
Publisher/Editor Chris Lapham
I’m referring to middle and lower part of Baja. Places such as Guerro Negro, where you can experience some of the best whale watching on the planet. Places like Mulege and Loreto, and let’s not forget Magdalena Bay, La Paz and the East Cape. And of course Lands End, Cabo San Lucas.
I was just a young kid and I made the trip down with my grandpa and a group of his friends to Punta Baja. The purpose of the trip was pretty simple; health and dental check ups for the locals in this isolated little fishing village. Our group included a doctor, dentist and an optometrist. We also built a school. That’s right, a school. It wasn’t big or impressive, but something to house the children of this little village so they could get some type of education in an organized setting. Oh yeah, the group we were with also donated a refurbished fire engine.
As I sit here writing this, it’s Cinco de Mayo. I’m enjoying a few tacos, Baja style of course, and an ice cold Pacifico. I’ve probably logged fifty trips to Baja since that first amazing journey as a scraggly little kid. Baja may very well be my favorite place in the world. I’m not talking about TJ, Rosarito and Cabo, although there’s nothing wrong with any of those places. However, I think we’ve all had a bottle of tequila poured down our throat with a whistle blasting in our ear. Ah, our youth.
Director of Marketing Pete Rocky Creative Consultant/Photo Editor John Schnack Online Editor Jeran Fraser
Baja is also home to some of the biggest specialty events in the world. The East Cape, San Jose del Cabo and Cabo are host to several fishing tournaments that draw people from several continents. Included in that is the Bisbee Black and Blue, the richest marlin tournament in the world. And lets not forget the Baja 500 and 1000, the craziest offroad race and adventure known to man.
Assistant to the Assistant senior Editor matt fairbanks CONTRIBUTORS Meghan Balser, Mike “Mikey Beats” Beltran, Mary Brooks, Dale Hersey, Erik Martin, Lara Miller, Michelle Lyn, BJ Penn, Brady Phelps, Miles Roberson, Holly Sheets, Jason Stewart, Max Wettstein, Steve Woods, Andrea Zancha
I would highly encourage you to spend some time in Baja. Whether it’s a road trip to the newly emerging wine and culinary scene in Guadalupe Valley, or jumping on a plane to lower Baja and experiencing the East Cape, Lapaz or Todos Santos. If you’re really up for an adventure, do the drive to Cabo. I’ve done it probably dozens of times. Some of the most amazing memories and experiences in my life have come from Baja. A few of them dicey, certainly some embarrassing, but all great because they are unique. In closing, I’d like to say that in my very humble opinion, there are a lot of misconceptions about Baja. There was a brief time a few years back where there were some anomalies and a lot of bad press, but that seems to have changed and things are back to normal.
photographers Lauren Fraser, Mike Newton, John Schnack, Andi Pianalto
LIVE
LEARN
The trip was incredible. We were only there about a week, and although work was the primary goal, we snuck in a little fishing. And we got to eat lobster; a lot of lobster. This experience opened my eyes to this beautiful country commonly referred to as “The Baja.” The people, the culture, and the rugged scenery made a lasting impression on me; I was hooked.
In between these places are countless amazing spots to experience. Scorpion Bay, Conejo and Abreojos, just to name a few. Find a dirt road off Mex 1 and a new adventure awaits you. Camping on the beach, surfing, free diving and fishing, or a simple hike are just a few of the things you can experience. There’s also more amazing food than you can possibly imagine. The Baja is truly magical.
4L LOVE
I still remember my first trip to Baja like it was yesterday.
Senior Managing Editor Cory Waterhouse
LOVE
The boys in Baja; a few years and few pounds ago.
Director of sales/Senior Editor Steve Kang
Magazine LAUGH
OF THE MAY 2014 // SOUTH
Baja-Ha Ha!
BAJA ANYONE? 4LMAGAZINE.COM
Like anywhere in the world, including the good old US of A, you can find trouble if you’re in the wrong place at the wrong time. If you happen to frequent unsavory places, the odds go up significantly. Then again, that’s not really any different than here. I hope to see you south of the border. Salud!
BORDER
FITNESS NUTRITION FOOD & DRINK RELATIONSHIPS TRAVEL
unshaven | Fully cultured, yet
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4L Magazine is published monthly except Dec/Jan is bi-monthly. The known office of publication is 1880 Diamond St., San Marcos, CA 92078. 4L is published by Known Publishing Group, Inc. All rights reserved. Articles and stories appearing in 4L may not necessarily represent the views and opinions of 4L Magazine. Reproduction in whole or in part without prior written consent is strictly prohibited.
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contents
FEATURES
Features MAY 2014
Tequila
Mom
20 30 Need we say more?
Show her some love!
{ Plus, a Cinco de Mayo Rant (It is NOT Mexican Independence day! }
6 4L magazine | may 2014
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Service Industry Workers of America
Rules of the 4X4 Challenge: Four 1/2 lb. patties, four slices of cheese, four pieces of bacon, lettuce, tomato, red onions and pickles, topped with a fried egg, on a pretzel roll, surrounded by 1 lb. of fries.
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Friday and Saturday
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CONTENTS
DEPARTMENTS
Fitness 10 defense: Rear-Naked Choke Hold 11 Outfit: Get Outside! 12 Fast Break: Success 14 w/max wettstein:
Stretching and Flexibility
Gambling 58 Tips: Blackjack 2 vs. 12
ON PAR 60 review: Carmel Mountain Ranch 62 golf Tips: Rescue Wood
fashion 64 style watch: True Honor
nutrition 18 w/max wettstein: Juicing, Fuctional or Fad?
food/drink 36 chef’s table: Javier Plassencia, Vinca Altozano 38 BEATS & EATS: TJ Oyster Bar (Bonita) 42 Restaurant Reviews: Truckstop (Pacific Beach) 44 uncorked: Valle de Guadalupe 46 CRAFTY: Barrio Star 48 IMBIBING: Balcones True Blue 100 50 Happiest Hour: Pb Shore Club 51 Beer me: Pizza Port Bressi Ranch 52 Tender: Cameron James Holloway
relationships 68 dating: How to Keep Her Interested 70 Musings: Marching Away From Me...
stunning san diego
72 female population: Klarissa Gutierrez
travel 74 weekender: La Villa del Valle, Valle de Guadalupe 78 Locale: San Felipe, Baja California, Mexico
rhythm
86 hot wire: Concert and Show Dates
around town 88 may events: Local happenings and things to do
54 dish: Cilantro Lime Corn Salsa & Bleu Cheese Guacamole
82 All Hands on Tech: Lust-worthy gadgets that will truly make your life more enjoyable 8 4L magazine | may 2014
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R E A L E S TAT E
Donna Wettstein. Homes & Estates
North County Specialist.
AN EXCEPTIONAL REALTOR® FOR AN EXCEPTIONAL NEIGHBORHOOD.
“
My commitment to all of you is to work SMART and DILIGENTLY, paying special attention to YOUR individual desires and needs, and to make it a fun journey... YOU WON’T WANT TO MISS!
“
I have told Donna many times that I will NEVER use another realtor as long as I live-because I mean it. She is the best. My wife and I are totally comfortable with her process, her manner, and her expertise in real estate. We can not recommend her highly enough.
“
Mike and Marie 4/25/13
C: 619.884.1884 DonnaWettstein@yahoo.com donnasellsrealestate.com encinitasdreamhomes.com CALBRE: 01380900
“
fitness
defense
Maneuver:
Rear Naked
Choke Hold
(RNC)
by bj penn
This technique originates from jiu-jitsu and judo and is known as the “Hadaka Jime,” which means “naked strangle.” A lot of strangulation holds utilized in jiu-jitsu and judo involve grabbing the opponent’s uniform to help apply the choke. This is considered a naked hold because it can be applied regardless of a uniform.
Put simply, you wrap either your right or left arm around your opponent’s neck from behind so that the inside fold of your elbow is underneath their chin. At this point, you are basically applying pressure to the two carotid arteries on either side of their neck— with your forearm on one side and your bicep on the other.
The intensity of securing the hold depends on the strength, endurance and expertise of your opponent. This maneuver can be applied from almost any position as long as your opponent has their back to you.
The carotid arteries are the vehicles in which blood is delivered to the brain. When you cut off this supply, your victim blacks out.
It can be done from a standing position, and it generally takes the opponent to the ground when applied. From the ground, it’s equally dangerous whether it’s from your guard or from the mount. Once applied correctly, it’s almost impossible to escape, so most people submit before they black out.
This next step is where there are different intensities to secure the hold: 01 Simply use your off hand and hold the fist or wrist of the choking hand; 02 Clasp your hands together with your fingers interlocked;
Most MMA fighters would agree that if they had to lose, getting submitted is the easier way out since there are no cuts, bruises or missing teeth. Additionally, 95 percent of UFC athletes will tap out before they actually pass out.
03 Grab the forearm of your off arm with your choking hand; 04 Place your off hand on the back of the opponent’s head; 05 Place your chin on top of your off hand holding your opponent’s head.
10 4L magazine | may 2014
Warning: The RNC is dangerous. It can seriously injure you and cause permanent damage. This is informational and for entertainment purposes only. If you are not a trained expert, do not attempt.
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Get Outside!
outfit
FITNESS
By Holly Sheets
Most people in San Diego live a pretty active, healthy lifestyle. Springtime is the time to spring out of the gym and take advantage of our beautiful landscape and weather. Whether you are training for your next race, trying to lose weight or just toning your body to get ready for the summer season that is just around the corner, it’s time to take your workout to the beach, the bay or trails. Maybe you are that person who actually likes the gym. I am! However, the gym always feels like work. Running along Mission Bay or bayside along SeaPort Village and the Convention Center this time of year feels like a treat. Try mixing it up and seeing just how many different spots you can hit between now and the end of summer. Many of our local spots offer a way to add variations to your routine and allow you to appreciate the beauty of San Diego. Run, walk, bike, hike, I have come up with a workout bucket list for you this spring and summer. There are spots from North County to down south, coastal and inland.
Carlsbad Coastline 01 Carlsbad coastline. Start at Offshore and head south. Don’t pass up the many staircases along the way between start and Tamarack. Want to go for more of a leisurely jog? Tamarack to La Costa Avenue offers the best view and you may even get a glimpse of dolphins surfing out there with the locals. This run is great any time of day, but Saturday or Sunday mornings offer the smell of breakfast cooking at the Carlsbad campgrounds, providing a great distraction as you run by. 02 Low tide run. Check the tides online and hit the hard packed sand for a great run! Doesn’t matter what city, but you will certainly appreciate how great you feel running along the shoreline. 03 La Jolla Cove. Run, walk, kayak, swim or do yoga at the cove, which offers plenty of options and spectacular views.
Convention Center Stairs 04 Lake Miramar. I’ve lived in San Diego for more than 25 years, but last month was the first time I went to Lake Miramar for a run. What a great way to mix it up! One lap around the lake is exactly 5 miles. Hop on a bike and do a few laps or pound the pavement for a great, flat course. 05 Coronado. Just go there! You can find so may great workouts on and around the island. Park at Glorietta Park. From there you can walk, run or bike for miles. Head under the bridge and around the golf course and follow the path toward the strand. Another great, flat course that you can’t go wrong with. 06 Paddleboard. Again, doesn’t matter what city. We have TONS of coastal communities that offer paddleboard rentals. Ocean, lagoons, bays … you’ve got options.
Low Tide Run
Potato Chip Rock 07 Cowles Mountain. This is a favorite to several San Diegans! Great hike, great view. 08 Mission Bay. Another area in San Diego that has plenty of active options. There are miles of pathways all around the bay that are great for walking, running or biking. The calm water is ideal for first-time paddleboarders. 09 Bayside/Seaport/Convention Center stairs. This run offers amazing views and great variations. Don’t leave out the stairs, especially at the Convention Center, as they make for a fantastic workout. 10 Potato Chip Rock. Long trail, perfect photo op at the end. 11 Three Sister Falls. This is a bit of a drive
(unless you already live in Julian). You will need
to make a morning/afternoon of it. This hike is a bit more advanced, so be prepared.
may 2014 | Fully cultured, yet unshaven | 4L magazine 11
FITNESS
FAST BREAK
looking for
success? by Jason Stewart
The legendary basketball Coach John Wooden defined success this way:
Success is peace of mind which is a direct result of self-satisfaction in knowing you did your best to become the best you are capable of becoming Media in a capitalist society would have you believe that success is being the person in charge of others, driving luxury cars, dressing in expensive clothes and having your lifestyle be the object of others envious desires. However, ask a cancer survivor what success is. Ask a single parent who’s child just graduated from college. Ask a common class citizen from a third world country what luxury is to them. Everyone has a different perspective. It’s during our youth and young adult years that we are developing the most. Our world-view is composed of our experiences and what we believe to be true. We will carry the majority of these beliefs throughout our lifetime developing confidence and insecurities. In youth and amateur basketball, I often see players who get down on themselves if they didn’t shoot well in a game. They feel unsuccessful if they are not in the starting line up on the top team. Players are distracted from the bigger picture when they hear the applause in the stands after a made basket. They haven’t learned to take pride in the screen that was set for the shooter or the rebound that allowed the shooter an opportunity. As an audience we don’t publicly (sometimes privately) cheer those efforts. Unfortunately, many scorers in youth sports don’t publically praise their teammates: the passer, the screener or the rebounder. Does the scorer want “all” the glory? In team sports, no one person can take credit for a win or a loss.
What does this look like as adults in a business organization? As competitors we wrestle with the tension behind the question of “Am I capable of doing better than what I am doing currently?” We should always wrestle with this tension. However, we should wrestle with it within the role that we have been appointed to at that time. If lust for glory continues to grow, it will only perpetuate the selfish ambition that seeks to hide the work of teammates, ultimately slowing and hindering the desired achievement of the organization. When we share this glory (believe me there is enough to go around), more people will report satisfaction in their daily routine, causing more pride in the work that they do. So, let’s raise a toast to the person that drives the Honda and lives in the small apartment with hope that their contribution is good enough. Lets acknowledge the school bus driver, the mortgage loan processor and the nurse who take joy in assisting others. When we put our attention on the people who do the work in the shadows, we will be able to see more success in the lives of others. Wooden’s quote has lifelong implications when viewed outside the context of a single event like a basketball game. If we cheer for the people involved in the beginning and middle of the process, they will believe that they are important and are achieving success. Perhaps if we modify our definition of success, then we can all have the peace of mind that success brings regardless of our position on the organizational chart.
Coach Jason Stewart can be reached at: Coach@ProUniversity.Net
12 4L magazine | may 2014
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FITNESS
with Max Wettstein
Stretch!
it’s good for you!
14 4L magazine | may 2014
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FITNESS
with Max Wettstein
Stretching and Flexibility Training Mobility vs. Stability The principles of stretching and flexibility, both for pre-workout warm-up and as a sole means to improve mobility, have completely changed since when you and I were growing up in P.E. class. In a nutshell, stretching can do more harm than good if not done correctly or if performed with the intent of hyper-mobility (exceeding bio-mechanical ranges). We also now know that joint stability and strength, are more important to athletic performance and lower injury rates, than flexibility is. Optimal range of motion is the goal, with flexibility as one tool to get there. Hypermobility or maximizing joint flexibility is never the goal for an athlete! In fact some professional athletes do not stretch at all in a traditional sense but rather warm-up and cool-down, and loosen up occasional tight spots and trigger points with targeted stretches, foam-rolling and massage. Strengthening exercises, massage and compression-wear have taken over many areas for today’s relevant athlete, where stretching fell short in the past.
Pre-workout stretching should be used only as a means to acclimate your body to its normal range of optimal motion, as well as loosening up any ‘tight’ spots or fascia adhesions. Preworkout stretching is not the time to try to improve overall flexibility or push joints or muscles past their bio-mechanical maximum range of motion. Pre-workout stretching should only be done after you have first warmed up your core temperature and increased your heart rate with some form of mild cardio exercise, like spinning, jogging, jumping rope, or mild calisthenics. A warm muscle is a pliable muscle. A cold muscle is prone to high-risk of injury. Never stretch cold muscles!
So sorry to break the news to all you Jean-Claude Van Damme fans and disco-dancing wannabees, but being able to claim you can do the splits is simply a novelty stunt for circus performers and in no way benchmarks one’s athletic ability. If you think you need to be able to the splits to perform a head kick in MMA class, you’re wrong. In fact, such flexibility is more likely to reduce your joint-stability and make you more prone to injury.
Ideally the time to work on your flexibility – if that is important to you, is after your workout when all your soft tissue are very warm and pliable. This may also assist in removing lactic-acid and muscle recovery. However, while post-exercise stretching and massage may lower next day (DOMS) soreness, it may also inhibit musclegains by reducing inflammation and prostaglandins, which both trigger follow on muscle growth, and Growth Hormone secretion.
Sure the ladies love it but due to their wider hips, greater valgus/‘Q-angle’, and higher levels of estrogen and progesterone, they are inherently born more flexible than us men, so of course they love to do what they are already good at! You’re better off going to CrossFit class or playing a game of hoops. I’m not saying not to stretch. What I’m saying is, stretch as
Yoga class? The jury is out. Yoga by design encourages hypermobility as a primary goal, and pushing past normal (optimal) range-of-motion. How many people do you know who have hurt themselves in a yoga class? I have...more than once.
a means to maintain or regain your normal, optimal, range-of motion, and to loosen up before intense exercise, but only after warming up aerobically.
may 2014 | Fully cultured, yet unshaven | 4L magazine 15
FITNESS
with Max Wettstein
There are several classifications of stretching: • Active is where you use only your antagonist muscle groups to maintain the specific stretch position and usually this is very difficult and can only be held for up to 10 seconds.
• Passive or Static is where you use a partner or an immovable object, including the floor, to hold your limb in the stretched position. Usually for no more than 30 seconds is desired.
• Isometric is where you use the same partner or immovable object to hold your stretch position, but while you simultaneously press back against them, again for no more than 30 seconds.
• Dynamic is where you combine the movement of the exercise you are about to perform with a stretch at the end, so you’re moving through the entire range of motion, as you stretch. You must be warmed up before doing this type of stretching, and while it leads to greater gains in flexibility, it also carries higher risk of injury. Some studies show that a dynamic stretch or lengthening of a muscle a moment before contraction will increase strength. This is one of the principles of Plyometric exercise and ‘explosive’ strength. This not to be confused with ‘ballistic stretching’ or bounce-stretching which is never advised.
• PNF is very advanced form of isometric stretching that requires a certified trainer or therapist to assist which has been demonstrated to improve injury recovery time, and is beyond the scope of this article. When you are stretching, the old adage of “No pain, no gain” that we grew up with in the 80s no longer applies! There is no such thing as ‘good pain’ when you are stretching. I don’t care if your Yogi is singling you out in front of the whole class for your poor form! Remember, the goal is to maintain or regain your normal biomechanical range-of-motion, never to push past it. Tightness or tingling sensation for a few moments is okay, but no more than 10 seconds at this intensity level. Stretching should simply feel amazing, when done right! The only exception to this is when you are working with a Physical Therapist to rehab an injury or are trying to prevent or break scar tissue and they will give you specific instructions and evaluation. You must focus on your breathing throughout the stretching. Slow, deep breathing to help you relax into the stretch. Inhale between stretch poses, and exhale slowly during the stretch. ‘Belly-breathe’ emphasizing pulling in from your diaphragm.
16 4L magazine | may 2014
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FITNESS
with Max Wettstein
The ideal pre-workout warm-up/stretching protocol might go something like this, but eventually you and your trainer will figure out what works best for you, (and your nagging
list of old injuries and scar tissue!). Time permitting of course:
• Very light cardio exercise for ten minutes to elevate heart rate, circulation and increase blood flow to muscles. • Joint-rotations. Move through all your joints, rotating them in circles. Start with your hips and proceed through each joint! Do this for two minutes. • Light Static and Passive stretching next. You can emphasize and isolate the muscle groups you plan on training if desired. Hold each stretch pose for up to 30 seconds. This should take no more than five minutes. • If you notice any tight spots, knots or adhesions while stretching, or you know of an area of problem scar tissue, then you may want to visit these areas with the foam-roller for a minute or two to roll out the adhesion. This will also lengthen the muscle while it is fully relaxed without having to stretch it.
As far as cool-down stretching routine goes, this is gravy: First you need to actually cool-down, aerobically, by continuing the exercise you were just doing at a much slower pace or intensity for a few minutes. Never just stop cold, in the middle of peak intensity as this very stressful for your heart! Then you can stretch as desired, for as long as you like. If you know you have problem areas that immediately tighten up, you should work on them, and then “check-in” with them daily. Tightness leads to fasciaadhesions, and then to trigger points, and then to muscle imbalances, and then to limited range of motion and pain. Scar tissue tries to lay down on injuries any time you are sedentary. The older we get, the more we have to be aware and involved in our health and the more we need to listen to our bodies. Stay on it!
• Lastly, perform the actual movement through its full range-of-motion of the exercise or sport you are about to do, but without any added weight or resistance and in much slower motion. Repeat this as necessary. You are now ready to begin your workout or play your sport!
may 2014 | Fully cultured, yet unshaven | 4L magazine 17
NUTRITION with Max Wettstein
Juicing Cleanses Functional or Fad?
When I was handed this month’s writing assignment about juice-cleanses or juicing-fasts, I was stoked because I would finally get to interject some common sense into this over-hyped, fructose-laden, crash-diet-in-disguise fad! As usual I’ve done my best to sift through all the bro-science, and the anecdotal, placebo-effect claims in internet land, and also have managed to sniff out all the false-marketing, testimonial-type, social media posts attempting to sell us cleansing kits, and polluting our newsfeeds (pun intended). “Cleanses” and fasts are certainly not new as they’ve been around forever and I don’t think they will ever go away. Folks are drawn to them and always have been – beginning a cleanse is almost like a spiritual journey for many – like a baptism, and many also like the discipline and sense of accomplishment completing a cleanse can bring. Cleanses and fasts permit us to immediately and radically start fresh, or break a downward spiral of poor diet and lifestyle choices. They empower and cause us to feel as if we are taking back control of our bodies and health with a tangible, simple plan.
18 4L magazine | may 2014
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NUTRITION with Max Wettstein
However, they are also a means to rapid and sometimes unhealthy weight-loss, so many folks use cleanses as way to kickstart their diets, though often this sets in motion a pattern of yo-yo dieting, or fasting as a way to make-up for binging episodes. It’s a slippery slope into diet abuse. I’m sure you know of some folks who are cleansing every month whether they need to or not. We can see that there are many mental and motivational positives to undertaking a cleanse or even a strategic fast. In fact Intermittent-Fasting is even linked to improving longevity and boosting metabolism. And of course there will be immediate accompanying weight-loss, usually temporary water and glycogen weight – but seriously, are our insides any ‘cleaner’ or less toxic as a result? Doubtful. And certainly the only claims of the latter I uncovered were anecdotal at best, or worse, evangelistic testimonials from folks trying to sell us cleansing-kits and products. The bottom line is that our bodies do a fantastic and thorough job of maintaining and detoxing ourselves on a daily basis. We have organs and systems designed specifically for this purpose and they never stop working for our greater good. Liver, kidneys, sweat glands, mucus membranes, colon, lungs, lymph nodes, skin...they are all working in harmony to eliminate toxins and protect us. All you have to do is not deliberately sabotage yourself, and try and live a relatively healthy lifestyle, and you will be good to go! I’m over simplifying here to make my point and of course there are other things you can do to help your organs, or give them a break to recuperate every now and then. Most of it is common sense, like simply eating properly with some awareness, drinking adequate amounts of clean water, and exercising regularly. Exercise, along with the accompanying sweating and increased respiration, induces an acute and immediate cleansing and detox every workout, even causing the liver to dump glycogen and fatty acids for energy if intense enough. Sleeping soundly at night allows the brain to naturally cleanse itself and tissues to heal and grow. Eating plenty of fiber and supplementing with probiotic bacteria will help our colon to function optimally, preventing constipation, hard stools, leaky-gut, or polyps. Avoiding too much saturated fat, limiting medications, and drinking alcohol in healthy moderation will prevent our liver from becoming
overburdened and toxic, and prevent Fatty-Liver disease or destruction. Drinking plenty of water will also help our kidneys to function at their optimum. Eating plenty of raw, alkaline green foods, and colorful vegetables, and animal protein only in moderation will help prevent cancer from taking root and neutralize freeradicals. Minimizing sugar and simple carbohydrates will allow our insulin to function properly and maintain healthy glucose-metabolism and cell-uptake for energy. These are all basic lifestyle examples of how to help your body, help itself. If you truly feel the need to give your organs a break to recuperate, perhaps take a day off from work, stay home and simply do a water only, or water and tea fast, with plenty of extra rest. But skip the juicing… Here’s why you don’t ever need to do a juicing cleanse or fast. Juice from most fruit and most vegetables is loaded with a form of sugar known as fructose. Fructose can only be metabolized by the liver, unlike pure glucose or sucrose, which are readily absorbed straight into all cells for energy. Because fructose has to be processed by the liver, it places a bit of a burden on the liver, and it also gives off a triglyceride byproduct. To be clear, a healthy person, with a healthy liver will metabolize typical servings of dietary fruit and fructose with no problem at all. But if one starts consuming large amounts of fructose from juice, soda (via high-fructose corn syrup), or lots of fruit, then this could start to really tax the liver. Add in a few alcoholic drinks daily and some fat build up from too much dietary saturated fat, and now you may begin to damage your liver over time. Most folks have heard of High-Fructose Corn Syrup by now and think of it as an evil dietary villain added to processed foods, yet they don’t connect the obvious dots that fruit juice contains large amounts of basically this same sugar – fructose! HFCS is just glucose-based corn syrup with fructose added to it to make it extra sweet. All this outrage with soda and the culprit sweetener HFCS, yet many of the same folks condemning HFCS are still drinking gallons of fruit juice thinking it is a healthy alternative beverage, unknowingly taxing not only their livers, but their insulin-glucosemetabolism relationship, potentially leading to insulin-resistance and adult-onset diabetes, and Metabolic Syndrome.
Something else to consider if you are going to proceed with a juicing cleanse is the source of your fruit juice and how it was prepared and stored. In all fairness, whole fruit and fresh raw juice, especially from vegetables, is loaded with phytonutrients, antioxidants, enzymes, pulp, vitamins and minerals. But if it is not literally fresh squeezed by you, then oxidation begins and the depletion of all these good things begins immediately upon leaving the fruit. If it is pasteurized in order to prevent bacterial contamination and yield longer shelf life, then that heat treatment destroys enzymes along with denaturing many of the vitamins and affects taste and color. Also, many juicing processes deliberately remove the pulp and that is where the fiber is! Some detox “experts” say you don’t want the pulp in order to fully simplify digestion and maximize absorption, but dietary fiber is so important and it also lowers the glycemic index of the juice. Honestly, if you can’t squeeze the fruit yourself or use your own juicer than look for “cold-pressed” juices, but they will have a very short shelf-life and are expensive. Also, then you run the risk of bacterial contamination. How far do you want to go to acquire perfect juice? Is the juice Organic? Is it non-GMO? Is it locally-sourced? Is it raw and cold-pressed? Sheesh! When in doubt, just eat whole-fruit and drink water! And for goodness sake, don’t add juice mixers in your alcohol cocktails – a double whammy for your liver to metabolize. There are also many supplements out there that claim to assist in detoxing and cleansing but that is beyond the scope of this article. Remember, the supplement industry is unregulated, so you must do your own research and the anecdotal testimonials and marketing claims are completely out of control. Not to mention the fact these supplements are very expensive. Lastly, when possible, avoid encounters with carcinogens and toxins in your own diet and daily life. Some toxins are unavoidable and our bodies are well equipped handle them, but areas to examine more closely are your daily routine and occupational health hazards, where you may be receiving regular exposure to carcinogens. You will then have to ask yourself, is this paycheck worth the added risk to my life and if so, what can I do to minimize my exposure?
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By Miles Roberson
ore tequila is sold in Old Town San Diego than anywhere else in the world. San Diego is a tequila town. To most of us, tequila means Jose Cuervo. Now don’t get me wrong, Cuervo offers many high end quality tequilas but most think of Cuervo Gold: a pungent, harsh spirit that hurts going down and requires salt and lime just to make it drinkable. I’m here to help you understand the spirit and enjoy it the way it should be. Due to the increased popularity and interest in highend tequilas, some restaurants and bars here have appointed “tequila ambassadors” to educate and entertain guests. If you live in San Diego, you should know your tequilas and how to drink them, right? Well, then let me be your embajador to the world of tequila ...
Now, how many times have you heard, “Tequila is my worst enemy,” or “I can’t do tequila; I had a bad experience?” I’m pretty sure most of us have experienced a rough night while drinking the spirit and an even rougher morning after. These traumatic experiences—that may or may not have landed us in jail or ruined a relationship—were most likely spawned from our choice of tequila in the first place. Don’t worry if you are that person, I’m here to help! I am going to help you become an educated tequila connoisseur who can appreciate it for what it is: a classy spirit with a ton of character and history. If you’re new to tequila ... if you’re curious about tequila ... or if you’re a lover of tequila who wants to know more about it, read on.
What is Tequila? Two things make tequila: What it’s from and where it’s made. Only the product distilled from the blue agave plant can use the name “tequila.” And only products made in the entire Mexican state of Jalisco or several municipalities in the states of Guanajuato, Michoacán, Nayarit and Tamaulipas can be legally called tequila. Thus, tequila has an internationally recognized denomination of origin, kind of like Champagne, bourbon or Roquefort cheese, meaning it can by definition only be produced in a certain geographical region. The vast majority is produced in the Tequila Valley of Jalisco. So, tequila is not just a distilled spirit, it is a village, a region, a culture and a tradition. In the glass, I believe tequila should be sipped and savored, not simply tossed back as a shot with salt and lime. That’s a rookie move! Likewise, Tequila Country shouldn’t be merely visited but truly experienced with the people who make, teach and live tequila. Back in 2009, I was fortunate enough to spend five straight days with a tequila expert touring the different regions and sipping, sniffing and learning about my favorite spirit.
100% Agave vs. Mixto The first distinction to make among tequilas is the source of the sugar. By law, a 100 percent agave tequila is made from two principal ingredients: agave and water. This makes it a purer, more flavorful tequila. Very important: A 100 percent agave tequila is less likely to give you a hangover for that very reason. Any tequila that is not labelled 100 percent agave is a mixto, and most likely is almost half cane sugar. While being all-agave is not necessarily a guarantee of quality, and many people use mixtos in cocktails, most serious aficionados drink only 100 percent agave tequilas. Those bad tequila experiences and horror stories from your youth most likely came from a mixto. Bottom line: If it’s a mixto, run for the hills!
Tequila is, literally and figuratively, the spirit of Mexico. A true tequila is made entirely from sap extracted from the baked heart of the blue agave. The heart resembles a pineapple and is called a piña. The agave plant is often mistaken as part of the cacti family but is more like a lily. There are many different types of tequila and close to a thousand different brands. So tequila is defined by where it’s from and what goes in it. But not all tequilas are the same.
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3 Amigos: Reposado, Blanco & Anejo
Don’t drink tequila like a gringo!
Agave: Origin for the nectar of the gods
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Aging and the Five Tequila Classes Gold, oro or joven are typically mixtos where colorants and flavorings were added prior to bottling. These “young and adulterated” tequilas are less expensive and used in many less than high quality bars and restaurants for mixed drinks. There are exceptions, however. A gold or joven tequila can also be the result of blending a silver tequila with a reposado and/or anejo tequila, while keeping the 100 percent agave classification.
Blanco (“white”) or plata (“silver”) are generally clear, non-aged tequilas. They are bottled immediately or shortly after distillation, making them the purest forms of tequila, usually featuring strong presences of roast and/or raw agave flavors. By law, blancos may be rested in oak for up to 60 days. While some people find blancos a little harsh, a well-made one can be quite subtly complex, with citrus, floral and mineral flavor notes. Purists often prefer blancos because there is no way to hide any flaws in the raw distillate, something that is possible with aging. I prefer a blanco or plata as my margarita base but make sure it’s 100 percent agave.
A reposado (“rested”) has been aged in oak containers for at least two months. The aging passes on the color and flavor to the tequila, smoothing it out and often adding notes of vanilla, oak, chocolate, coffee, nuts and whiskey to the palate. Reposado is the best-selling type of tequila in Mexico. A reposado is a good sipping tequila. I wouldn’t suggest using it as a margarita base, however. Why hide the flavors with lime and agave sweetener? To me, the reposado represents the agave flavor best.
An anejo (“aged”) tequila has been aged in oak barrels for at least one year. Anejos have usually traded in much of their agave essence for oaky characteristics after so much time in the barrel.
Extra or ultra-anejos are aged in oak barrels for at least three years and sometimes as many as five. In blind tastings, the best extra-anejos are often taken for whiskeys or brandies. Growing old is good!
Some argue that an anejo, while obviously tequila, more closely resembles a cognac or scotch than it does a blanco. At the same time, they tend to be the most accessible to new tequila drinkers.
You now know what makes tequila tequila. And you know the five official classifications. (You also
understand why you should run like hell if you see a bottle without “100 percent de Agave” on the label.)
may 2014 | Fully cultured, yet unshaven | 4L magazine 23
Now, the best part …
KAH TEQUILA
Tequila Of The Month
How to Drink Tequila The very best way to drink a fine tequila is to sip, savor and enjoy it just the way it is at room temperature. Blancos and reposados can best be enjoyed in a caballito or “little horse.” Caballitos are cylindrical glasses that have a wider mouth than base and typically hold an ounce of tequila. They are the evolved versions of cut and hollowed-out bull horns, called “cuernitos,” that were kept in factories to taste the tequila. Through time the pointed end was flattened, the tapered wide mouth shape remained and the caballito was born.
If your goal is to get drunk, then by all means do a shot. This is more of a tourist or college kid tradition. In my humble opinion, grown-ups don’t drink tequila this way— C’mon, you’re better than that!
Anejo and extra-anejo tequilas can best be enjoyed in a snifter or cognac glass. The narrow top of the glass traps the aroma inside, while the rounded bottom allows the glass to be cupped in the hand, thus warming the liquor. Some people prefer to sip their tequila with a side of sangrita, a spicy tomato and orange drink.
Tequila cocktails are (sometimes) a more civilized way to enjoy tequila, though cocktails can hide the flavors that make tequila unique. But a well-mixed margarita is a wonderful way to enjoy the spirit.
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Interesting fact: The tequila shot accompanied with salt and lime originated around 1930 when a Spanish flu broke out and a physician’s number one cure was tequila. Patients were instructed to take the tequila with lime and salt and an undying trend was introduced to the world. Abuelitas still swear by this.
Today, there are many tequila cocktails. They range from the old stand-by margarita and tequila
sunrise to more imaginative creations that put flavor and enjoyment first, such as a Fresno Margarita, Viva Mojito and Strawberry Patch Mule found at Viva Bar and Kitchen in the Gaslamp District. In the past 20 years, there’s been an explosion of these high-end “boutique” tequilas. These varieties of premium reposado, anejo and extra-anejo tequilas have led to many people enjoying and comparing tequilas, much as drinkers do with fine scotch whisky. Most “experts” recommend sipping a fine tequila neat, since ice dilutes the flavor. However you enjoy your tequila, enjoy it responsibly. Like any fine food or beverage, enjoying tequila should be about flavor and not about elevating your blood alcohol level. Safety first.
Tequila of the Month features a different brand of tequila each month that tequila enthusiasts can enjoy at discounted prices. These tequilas are carefully selected for their taste, palatability and other characteristics that make tequila the most enjoyable spirit known to mankind! TequilaOfTheMonth.com recommends how to drink each of these unique tequilas as well as provides a list of exclusive recipes for those who enjoy mixing it. ¡Viva Tequila!
KAH Tequila is designed to honor Mexico and its people. The bottle is a reflection on the Day of the Dead celebration, in which traditional Calaveras are used to honor deceased loved ones on Dia de los Muertos. The candy skulls, or artistic renderings are employed to symbolize death and rebirth carried in the triumph of remembrance. The word KAH literally translates to “life” from ancient Mayan. Each bottle is a hand-crafted work of art, as such, no two bottles are alike. Each KAH is an individual, each is unique. The bottle above is KAH Reposado and is 110 proof. KahPow!
4lmagazine.com
Tequila vs. Mezcal
Why Drink Tequila?
Tequila is made only from blue agave (“agave azul”). Mezcal might be made from any of a number of different agave plants. Even if it’s made in Jalisco, if it isn’t made from blue agave, it isn’t tequila. Mezcal is, for the most part, produced in Oaxaca. Back in 2007, I spent several days touring distilleries, which to my surprise are very archaic. Some are in people’s backyards, using donkeys to crush the roasted piñas.
- Unlike most alcohols, it is not a depressant. - It can cut dementia by 37 percent if consumed in moderation.
Mezcal is made in much the same way as tequila—and produced locally throughout much of Mexico. If you’re looking for a worm, it’s the only way to get one. There is no worm in tequila!
- It can help lower bad cholesterol. - It can help reduce diabetes by 30-40 percent.
That’s not to say mezcal is inferior to tequila. There are plenty of awful tequilas and some good mezcals. But mezcals to please the gringo palate aren’t common. Mezcals generally don’t get the royal treatment (oak barrels, etc.) that high-end tequilas do. But if you like your shots with a good burn, smoky and with a woody aftertaste, mezcal satisfies. I prefer my mezcals as a cocktail ingredient versus sipping or shooting straight. There are several exceptional cocktail bars here in San Diego utilizing mezcal in their cocktail offerings. My favorite mezcal is the Del Maguey brand. Del Maguey produces “single village” mezcals popular in some upscale U.S. restaurants and bars. It tends to be widely available. Most are familiar with Monte Alban, which is cheap, a bit rough and, yes, comes with a worm. Mezcals are still something of an oddball item at most bars and liquor stores. So, when I have a chance to try one I haven’t seen before, I’ll often take it. Be careful, you may be burping wood the rest of the night.
- The blue agave plant has components that can help stimulate the immune system and fight obesity. So there you have it. Now get out there and drink tequila like an expert!
MIXOLOGY MINUTE
Gran Reposado Unofficial term used to indicate a reposado with longer aging time than officially required, but aged using reposado techniques, not those required with anejo.
TEQUILA TIDBIT: The use of the worm, or gusano is exclusive to Mezcal, since the Mexican Standards Authority, NOM, prohibits adding insects or larvae to tequila. It seems to be a rite of passage for many to take that first shot of Mezcal or to eat the worm at the bottom of the bottle. When you drink a bottle of Mezcal con gusano – “with worm”, what you actually have in your bottle is the larva of one of two moths that live on the maguey plant. It is a mariposa worm, which feeds on the agave plant, from which Mezcal is made.
may 2014 | Fully cultured, yet unshaven | 4L magazine 25
Viva Bar and Kitchen
After my cocktails, I began eyeing their wall of tequila selections and an impressive selection it was. Bring your charge card: I went with a snifter of two that are each $50.
Viva Tequila! A great place to find those aforementioned tequila cocktails and some fine sipping tequilas is Viva Bar and Kitchen, which specializes in vibrant small plates inspired by the latest Latin cuisine and hand-crafted cocktails. (But I, of course, was there for the
tequila!)
I was introduced to Rodney, a young but knowledgeable lad who knew his tequilas and created the cocktail menu at Viva, which included not only unique tequila offerings but some intriguing bourbon, gin, and vodka creations as well. My focus for the evening was tequila. Here’s what Rodney made me: The Fresno Margarita I love a spicy margarita! Something with a little kick. This one was made with a Hornitos Plata base with house made triple sec, simple syrup and a little fresh squeezed lime and orange juice. It was garnished with a pickled Fresno pepper and salted rim. It was fresh, not overly sweet or overly strong. Well balanced with just a kick from the Fresno pepper. A take on the traditional mojito that includes most of the usual ingredients (cucumber,
muddled mint, simple syrup, fresh lime juice and seltzer water). However, instead of a white
rum, Rodney uses Hornitos Plata as the base. El es un hombre loco but it worked! Refreshing and clean but with an interesting agave flavor. The ingredients didn’t hide the flavor of the Hornitos.
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Strawberry Patch Mule Mules are all the rage lately, so why not offer a tequila version? I’m a fan of the bite of ginger beer and the warm floral notes of St-Germain liqueur, so when I saw this dandy that included both (PLUS Hornitos Plata), I was game. In addition to the three amigos above, Rodney added fresh muddled strawberries, basil and fresh lime juice. Not your manliest drink but delicious and surprisingly well balanced. I just wished it came in a copper mug!
Don Julio Real The crown jewel of the Tequila Don Julio portfolio. Best enjoyed neat, this is one of the few extra-anejo tequilas available on the market today an d one of the first. The nose has hints of citrus but you can detect cooked agave. For me, if you can’t taste agave, you might as well be drinking something else.
Casa Azul Anejo The aging process and use of a blend of bourbon, cognac and sherry casks differentiates Casa Azul. It has distinct, smooth flavors and aromas, as well as an excellent balance. Look for the distinct blue and white talavera-style bottle. Come see Rodney at Viva Bar and Kitchen, especially on Thursday when tequila is half off! Viva Bar and Kitchen, 409 F St., San Diego Neighborhood: Gaslamp (619) 255-2800 • VivaBarKitchen.com
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may 2014 | Fully cultured, yet unshaven | 4L magazine 27
cinco de mayo
May 5th by Cory Waterhouse
With it’s epic passing, May 5th has come and gone ... but since I don’t own a time machine and I’m writing this well before the big party, I thought there were a few things that could be addressed about Cinco de Mayo. Let’s just get this out of the way from the very beginning: Cinco de Mayo isn’t Mexico’s Independence day. Así que por el amor de Dios, stop saying that. The rest of the planet thinks us ‘Murricans are dumb enough already without you knuckleheads regurgitating that “historical fact.” Plus all the boozing we do on that “holiday” isn’t helping the matter either. Do you know the amount of sick days and lost work production because of Cinco de Mayo? No, I have no clue either and I’m sure as hell not going to look it up. But I bet it’s a ton. You lazy, hungover putz. Cinco de Mayo actually originated in the American West to observe the struggle towards freedom and democracy during the early days of the American Civil War. It’s also popular in the City of Puebla to commemorate the unlikely victory over the French troops at the Battle of Puebla on May 5th, 1862. For the record, Mexican independence day is actually celebrated on September 16th. Okay, history lesson over. See, that wasn’t so bad... and now you can stop shoveling that huge bag of horse manure at friends and family...when all they wanna do is have a glass of Hornitos and a Negra Modelo.
What Cinco de Mayo has become is one of the booziest pretend historical events that Americans love to bastardize in the name of bad decisions and debauched pageantry. It’s a way for people to wear sombreros and drink Mexican beer and tequila with determined abandon, all in the name of a holiday created by ad execs and liquor companies. The same liquor companies that we court for ad space on a monthly basis. So, ya know, good for them ... uh ... I hope they sell more ... liquor. And beer. Hey, I like to bitch and complain and rally us little folks against the monied masses but I’m not crazy. Not to mention the fact that bartending helps pay my mortgage. Speaking of being an adult...In closing, I’d like to reiterate a few things. Let’s hope you were responsible. Yes, I know this is asking a lot of some of you but do it anyway. You should never expect strangers to deal with your vomit. Drinking isn’t a race and you don’t win a prize for being the drunkest person in any establishment. Actually, you get shown the door. If you can’t pace yourself and hold your hooch, perhaps its best to stick to Snapple and your couch.
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Let’s hope you were respectful. To everyone around you. I understand you’re riding heavy with gut full of various culinary delights but your cilantro/Cazadores/Chipotle salsa mouthwash would knock a buzzard off a shitwagon. Chew gum if you think you need it or not because I’m here to tell you...you need it. Most people understand that when you’ve had six shots of Cuervo, you’re not quite the honed professional you maintain during the day but let me remind you, please don’t be that guy. Don’t snap, whistle, bang your glass on the bar or yell at anyone bringing you alcohol or I promise they will systematically stop paying attention to you. Keep your hands to yourself, play nice with others and I’m sure you will have a good night. Let’s really hope you were Safe. Again, I know this is a stretch for a small contingent of The Liquor Community but driving while intoxicated is just galactically stupid. As is killing friends and strangers alike just because you didn’t want to pick up your car in the morning. Don’t be an asshole. Call a cab. Put simply...here’s to hoping you were smart, had fun, and were safe. ...And stop telling people Cinco de Mayo is Mexican independance day, you silly turd.
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may 2014 | Fully cultured, yet unshaven | 4L magazine 29
show mom Some Love It comes the same time, every year. Yet every time Mother’s Day comes around, we rack our brains trying to figure out something special for Mom. Something unique, something sentimental, something luxurious, something indulgent...something different. You can never go wrong with flowers, a nice brunch or spa treatment, so we did some research to find our top picks. And while searching for the best of the best, we also found a few more gems we think moms of any age will enjoy. So, here’s our short and sweet list...mother-tested, 4L approved. Happy Mother’s Day! By Michelle Lyn
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01 Curated Letterpress Card Subscription Nicely Noted is a stationery subscription service that delivers a curated collection of letterpress cards and stamps to your mailbox every month. Born out of a love of writing and receiving letters, each delivery includes three high quality letterpress cards curated by Nicely Noted and three beautiful stamps to make it that much easier for you to get those notes in the mail. Give mom a 2, 3, 6 or 12 month subscription. NicelyNoted.com 02 Flowers from Olive & Cocoa We love, love, love Olive & Cocoa’s gorgeous flower arrangements. Especially the ‘Bianca Grace.’ This floral gift is graceful and evokes a feeling of serenity with a simple gathering of delicate white and eggplant ranunculus, chartreuse cabbage roses, Star of Bethlehem, cymbidium orchids and dusty miller, all arranged in a dark stained hand crafted wood trough. OliveandCocoa.com 03 Mother’s Day Indulgence at the Peninsula Beverly Hills Day trip up to L.A. and give mom the royal treatment at the Peninsula Hotel in Beverly Hills with the “Mother’s Day Indulgence” spa experience. Throughout the month of May, mother and daughter (or mother and a friend) can enjoy manis and pedis together in the Spa, and Royal Afternoon Tea for two in the Peninsula’s Living Room, which includes tea sandwiches, scones and pastries, a choice of loose leaf teas and a glass of champagne. Each guest also goes home with a spa gift from Epicuren. BeverlyHills.Peninsula.com 04 Stylish Tome on Motherhood Just out, The Glow: An Inspiring Guide to Stylish Motherhood is a gorgeous coffee table book that offers a glimpse into the world of inspiring and fashionable moms. Here you’ll find their styling ideas, go-to gear, multitasking secrets, and enviable decor. Edited by Violet Gaynor, and photographed by Kelly Stuart, the book’s introduction explains “The women in this book all have one thing in common—each is trying to create an inspiring world for themselves and their little ones.” TheGlow.com
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05 Rancho Valencia’s Signature Spa Ritual Drop mom off at Rancho Valencia to enjoy a day at the spa. The Sixth Sense Signature Ritual is a treat for all senses. The treatment begins with a soothing bath soak to relax the body & mind, muscles & joints. A massage of mom’s choice follows, including a Harmonizing Scalp Massage with organic Mediterranean Myrtle, Juniper, & organic Jojoba, Avocado & Olive Oils. The experience culminates with a hand & foot paraffin treatment, providing softer, more youthful skin. RanchoValencia.com 06 Indie & Artisanal Goodies This year, go indie! Brooklyn-based Mouth curates artisanal food products that are handmade in the U.S. Send your favorite mother, wifey, grandma, auntie or sister something she’ll just eat up. Some of their favorites are included in the World’s Greatest Mom gift pack. This maternal mix features: teeny but addictive pecan shortbread with vanilla salt cookie bites, sweet peanut brittle, lime cucumber cocktail syrup, superlative blackberry-blueberry jam and the best cracker ever to spread it on. Mouth.com 07 Mother’s Day Brunch at The Del The Hotel del Coronado’s Mother’s Day Champagne Brunch buffet on Sunday, May 11, is available in the oceanfront Ballroom and in the magnificent Crown Room from 9am to 3pm. The elegant buffet features an impressive culinary spread, live musical entertainment and a rose for each mom. A special children’s buffet will be available for the little ones. Children 5 and under eat free! HotelDel.com
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may 2014 | Fully cultured, yet unshaven | 4L magazine 33
food/drink
HAMBURGER-PALOOZA
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HAMBURGER HAMBURGER
Excellent
Excellent
Very Good Good Average
Hamburger Judging Contest
Very Good Good Average
Hamburger Judging Contest
There are three burger categories:
(Bun, Meat, and Overall taste) for two different burgers 24 points eligible
There are 3 Restaurant categories:
(Service, Atmosphere/Décor, Overall Experience) 12 points eligible Scoring System 1 point for average (so-so, boring) 2 points for good (mouth watering) 3 points for very good (I’m coming back for sure) 4 points for excellent (I will dream about it tonight) Burger Joint #4: Eureka! These were the two burgers recommended by the staff: Burger #1 Fresno Fig Burger: Homemade fig marmalade, melted goat cheese, crispy bacon. Garnished with tomato, red onion, and arugula tossed in a spicy porter mustard.
Technologent is searching for the best hamburger in San Diego. They choose a different venue for each event. One rule, the burgers must be awesome and they must serve craft beer! Let’s see if anybody can get a perfect score of 36. May the greatest burger rise to the top, like the delicious foam on a great pint. This was Technologent’s fourth outing for their Hamburger Palooza. We were a bit worried since Eureka doesn’t take reservations and it’s first come first served. Since we were coming at on off hour we thought we would just take a chance, after all, it’s all about the burger so we must push on. Fortunately, we were able to grab the long table in the patio but it would have been nice if they were expecting us. The manager Samantha was an absolutely professional and super accommodating. As soon as you drive into the UTC mall, Eureka! Smacks you right in the face because it’s located on the corner of the main entrance. When you walk in, you’re greeted with modern décor and an industrial feel often seen in gastropubs. Warm reclaimed wood serves as a false ceiling and there’s an eclectic mix of cinderblock walls and tile brick. What’s great is that they have several TVs throughout the joint. You get to watch sports without being in a “sports bar.” What makes this joint great is they have a full bar with twenty beers on tap with a rotating handle.
34 4L magazine | may 2014
Burger #2 Napa Burger: Oven-roasted Roma tomato, pesto aioli, Havarti cheese, pancetta, and arugula. Both burgers were fantastic but the Fresno Fig Burger had the savory and the sweet that made all your taste buds fight for dominance ... yum! Wednesdays are Keep The Glass Night at Eureka. Today’s featured brewery is Boulder Brewing and the beer is a chocolate porter on nitro, so it tasted like a chocolate shake! Scores are averaged between the two burgers Eureka total average score: 29 (Excellent) The party keeps getting bigger and bigger. We started out with just under thirty people but it’s grown to fifty. Cesar, the man at Technologent, tells me not to be surprised when it’s at 150 next year. Judging by the growing following, I think he might be underestimating future attendance! After all, who doesn’t want to drink great beer, eat incredible burgers, and talk shop with the techies?! 4lmagazine.com
TECHNOLOGENT
Technologent is a leading global provider of technology infrastructure solutions for Fortune 1000 companies, aiding in bridging the gap between technology infrastructure and business strategy. They serve the complete technology lifecycle, including assessment, design, integration, and support services. They offer their customers unparalleled expertise, exceptional service, and technology from best-of-breed partners. Their strong network of provider partners includes EMC, Cisco VMware , Oracle/ Sun Microsystems, Hitachi Data Systems, Nimble Storage, Palo Alto Networks, F5, IBM, Symantec and others.
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CHEESE GREENS
Sponsored By
may 2014 | Fully cultured, yet unshaven | 4L magazine 35
food/drink
CHEF’S TABLE
Javier Plascencia Finca Altozano
If you haven’t heard about chef Javier Plascencia yet, you should definitely read this article and get acquainted. The descendent of a culinary family, chef Plascencia was raised in San Diego and has restaurants on both sides of the border. Credited with spearheading the emergence of Tijuana as a gastronomic destination, Plascencia is one of Baja’s brightest stars and works wonders with everything from street food to elevated, modern cuisine. by Michelle Lyn photos by Jason Thomas Fritz
36 4L magazine | may 2014
4lmagazine.com
Javier Plascencia
4L Magazine: When did you first realize you wanted to become a Chef? Javier Plascencia: I grew up in the kitchen of Giuseppi’s, my family’s first restaurant. I got my first job there when I was a little boy, and I loved working with the cooks and making food from scratch. Becoming a Chef came naturally after that. How would you describe your style of cuisine? I like to call my style of cooking “Norteño,” in English I guess you would say Northern. This means spontaneous dishes revolving around local ingredients like olive oil, seafood and the great produce you can find at the local markets. What’s the difference between your restaurants Erizo Cebicheria, Mision 19 and Finca Altozano? In Tijuana, Erizo is a more casual style of street inspired seafood, tostadas, tacos, ceviches, etc. and Mision 19 is a more elevated and modern, but the food is really what Baja California is all about, the products, the smoky, acidic flavors, showcasing the product. Finca Altozano is all about the Guadalupe Valley-eating outdoors, grilling, and family style fare. What’s next for you in San Diego? We’ve been planning on opening a place in San Diego for a little under a year now, scouting locations mostly. We’re still deciding on a perfect one, but we’re very excited. I think that with all that’s been going on, and the exposure of Mexico and Baja in California, San Diego is ready for a restaurant with really good Baja California dishes--it’s the right moment. What do you like to eat when you’re not the one cooking? I like to eat all kinds of vegetables, sushi and fresh seafood...and I really love ramen and soups. What do you like to do when you’re not working? I spend a lot of time with my kids. I also like to play golf, surf, and be around the beach. What’s your favorite dish to make? I don’t really have a favorite, because I’m always trying to create new things, and improve upon my dishes. But I love to make risotto and I love to cook with seafood and fish. may 2014 | Fully cultured, yet unshaven | 4L magazine 37
food/drink
BEATS & EATS
BEATS&EATS What’s RAD about
Beats & Eats? The food and the music!
by mikey beats
TJ OYSTER BAR Bonita
38 4L magazine | may 2014
On this episode of Beats & Eats, I have the pleasure of sitting down with Karlos Paenz of The B-Side Players at one of the best Mexican seafood places in town: the TJ Oyster Bar in Bonita. I brought along my wife Jenny Beats for moral support. 4lmagazine.com
Karlos, Mikey and Mrs. Beats
give it two thumbs and a whatsup
tj oyster bar 4246 Bonita Rd. » Bonita » (619) 267-4577 » TJOysterBar.com
Mikey Beats: For the record, we’re sitting at the bar at the TJ Oyster Bar. We’re not gonna order any oysters but I’m still proud of what we get. Karlos, are you here at the TJ Oyster Bar on the regular?
between Hilltop and Bonita Chula Vista. Jenny Beats: We’re native San Diegans. MB: I met her in ‘97.
Karlos Paenz: Yeah, this is my mom’s spot, so I come here with my mom a lot. MB: If your mom’s into it, it’s gotta be good! (Laughter). When you told me about this place, I looked it
up and saw that it had 622 reviews on Yelp with 4 1/2 stars, which is unheard of. My mouth is already watering, I can’t wait to dig in. Do you live around here? KP: Yeah, I live in Chula Vista around downtown.
KP: So you guys have been together for awhile. MB: Yeah, a wonderfully long time. Almost as long as your band. How long have you been playing with B-Side?
MB: They stay the same age (Laughs). That’s a trip. You also play with the reggae band MAIZ?
KP: 20 years this year. MB: 20 years, wow. You guys formed in ‘94; were you still in high school?
MB: Where are you from originally? KP: I’m originally from Tecate, across the border. My dad is from Sinaloa, so I am very familiar with this style of food. MB: You were born in Mexico? KP: No, I was born here. My parents were living in Tijuana at the time. As soon as I was born, I went back to Tijuana. I lived my first eight years in Tijuana with my family. It was kind of a way to legalize my parents, by me being born here. MB: Where did you go to high school? KP: I went to high school right here in Bonita ... Bonita Vista High School. But I was back and forth
KP: Just the drummer and I are the only ones left. People are always coming in and out because we tour so much. In May, we take off for the whole month to do a cross-country tour. West Coast to East Coast and back. We end at California Roots Festival, a huge concert in Monterey. Because of the touring, for a lot of guys it’s rough because of the family. The band keeps getting younger and younger as we get older.
KP: I was out of high school for a little bit. I graduated in ‘91. We all met in community college. We were taking some African drumming and other music classes. We all kinda formed out of there.
The waitress comes up and takes our orders. Karlos gets a Queso Taco Camaron, Queso Taco Marlin and a fish taco. Jenny also gets a shrimp and fish taco. I go all out, of course, taking full advantage of the situation and order Diablo Shrimp Ceviche, Agua Chile and a Fried Whole Talapia. If I am trying a new spot, I like a lot of variety. MB: I’ve seen B-Side many times. One of the times was at Chicano Park Day in the late ‘90s. I imagine many members have changed; how many original members are still in it?
KP: Yeah, when I’m home I play with MAIZ. It’s mostly in Baja, Ensenada, Tijuana, but we’re starting to play more in San Diego. MB: Eddy Kisfaludy, he’s a mutual friend of ours. He’s played with you for awhile? KP: Yeah, he’s played with B-Side and MAIZ for many years. But he’s doing the pilot thing right now, flying helicopters and planes. MB: Yeah, you guys played in his hangar a year or two ago, right? KP: Yeah, we just filmed a video there. We robbed a bank and took off in the airplane and threw the money all over San Diego. MB: Sort of Robin Hooding them with the redistribution of the wealth. I love it.
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food/drink
BEATS & EATS
Some food comes out. Jenny and Karlos get their tacos and I get the Diablo Shrimp Ceviche out first. MB: Oh my goodness. Once again I ordered way too much food. Oops, darn, now we have to eat it all.
Jenny takes a small piece of shrimp for a taste. JB: Oh yeah, definitely diablo. MB: My eyelids are sweating right now. KP: You’ll pay for that later.
KP: Eeeeee!
Karlos and his “Eeeeee” expression were heard throughout our lunch together. This isn’t like a siren wailing but more of an expression of Mexican delight in a monotone high pitch. The length dictates his delight: The longer the “Eeeeee,” the more Karlos is delighted. In this case, he showed his delight in the food served to us by a very long “Eeeeee.” MB: My goodness. JB: Yummers!
Steve steps behind the bar to get some product shots and points the camera at Jenny.
Karlos takes down the Queso Tacos like he’s PacMan and they are pellets. MB: What kind of projects are you working on? Any new album releases? KP: Yeah, we got a greatest hits kind of record for B-Side for our 20-year anniversary. We’re working on that. We’re grabbing some songs and rerecording them. We’re doing a lot of Banda stuff right now, you know, the Sinaloa style with tubas for the recording just to make it fun. MB: Website? KP: www.thebsideplayers.com
MB: Hey, that’s my wife, buddy! MB: Do you have management right now? Steve Kang: She’s a model now. MB: I know this, man.
I go into the Diablo Shrimp Ceviche with no respect of the word Diablo. After the rapid first few bites, I sit back in my chair and reach for a cup of water. MB: Definitely spicy. Oh man, that is hot as hell!
40 4L Magazine | may 2014
KP: Yeah, Ivory Daniels with Regime Management. He manages Everlast, Molto Sanchez, a good mix of different music. I’ve been with him for 20 years. MB: That’s a long relationship. I see you are booked by Zach at Union Artists Group. Do you have any upcoming shows in San Diego?
KP: We’re looking at August for our 20th anniversary show at the Belly Up. MB: How many albums do you guys have out? KP: Seven. MB: Seven? That’s a long career, dude!
More food comes out. This time it’s the Agua Chile in a solid Molcajete bowl and a few tacos that we didn’t order, but the staff wants us to try. The Agua Chile is a spicy green sauce with shrimp, baby scallops, red onions and fish. It’s much like a ceviche but the green chile takes it in another direction. I invite Karlos to dig into the green delight. After the first bite, Karlos is silent. MB: Karlos is speechless over the Agua Chile. Not even an “Eeeeee.” Wow. For the record, the Agua Chile is delicious. KP: … A lot of food, dude ... MB: Yeah, I do it every time. You got family? KP: Yeah, boys. Two boys. MB: Good job, dude. How old are they? KP: I have an 8-year-old and a 16-year-old. MB: They jam? KP: They jam. Drums and bass.
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KP: Yeah?! (Laughter)
MB: The octopus looks fan-friggin-tastic. It has a white cream sauce that’s like mayo and lemon juice on it with cilantro and onions sparkled over it. A lot of people don’t like octopus because of the chewiness, but I love it.
JB: (Shaking her head) He’s so romantic.
KP: I like it.
MB: Oh man, some people I don’t trust. You, I trust. I hope you don’t have anything to do after this, you might pass out.
KP: For reals, though?
JB: This place is so good.
KP: A little siesta.
MB: Yeah, we’re fertile. Back to the Eats. I am going for this Chipotle Shrimp Queso Taco.
MB: Good call, dude; you know your stuff.
I decide it is time to address the staff from my seat at the bar.
MB: The rhythm section! Good parenting! I just knocked Jenny Beats up!
Open mouth, insert food. Immediately my eyes roll back in my head and my salivary glands start firing off bursts of saliva. My toes ball up in my shoes and I inhale through my nose like I am smelling a flower. MB: Dude, that is outstanding!
Jenny takes a bite. JB: Mmm, that sauce: I want to put it on everything. The tortillas are really good, too. MB: My goodness, that’s the best thing I have ever had in my mouth.
A momentary awkward silence befalls upon the Oyster Bar, which is broken by my burst of excitement as I position the Octopus Taco for it’s final few moments before digestion.
JB: Now I know why your mom likes this place so much. Are your parents into music? KP: My dad, he’s a professional musician to this day. He still plays. He never forced me to play. He just kept instruments all throughout the house.
The Fried Whole Talapia comes out last with a side of beans and rice. Karlos and I devour the fish on one side and are pleased to flip the fish to do the same to the other side. MB: For the record, the beans, rice and hot sauce are all excellent and likened to what you would find in any traditional Mexican family’s kitchen. The flavor in that fish is so special and dear to me, it’s life changing. Judging by this performance, Karlos, I will trust you to eat anywhere. You know, some people are like, ‘This place is great.’ Then you go there and
get pissed off because it sucks? KP: Yeah
MB: I just want to say that I love you all very much. I can feel the love in your food and as my Nana used to say, “Ya Comi, Ya Me Voy.” Thank you all very much!
Cheers all around. KP: Oooo, I’m full. MB: Man, we did it. JB: I’m proud of us and am ready for a nap!
We all part ways with passionate hugs and promises to return here again. Although I had met Karlos many times before in passing, I felt closer to him now by sharing a meal at one of his favorite places. It goes to show that an artist takes pride in all they experience and share with others, especially meals. And “Eeeeeee’s.”
may 2014 | Fully cultured, yet unshaven | 4L magazine 41
food/drink
RESTAURANT REVIEW
Truckstop 4150 Mission Blvd., Suite 121 San Diego (858) 274-8785 Neighborhood: Pacific Beach TheWoodGroupSD.com
Executive Chef:
Chris Barre type of cuisine:
Gourmet with a Comfort Twist
truckstop By going back to the basics, Executive Chef Chris Barre is differentiating the Truckstop from all other eateries in Pacific Beach. Its gourmet fine dining with a comfort twist that throws the “wow� factor right in your mouth. 42 4L magazine | may 2014
With each of his decadent dishes, you can tell that a main ingredient is a part of his soul. He tells me that an empty plate is his palette for him to create his works of art.
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What We Ate:
breakfast 01 Tri Tip Skillet
(Served on rosemary potatoes, black beans, eggs any style, pico de gallo, 4-ounce hand-sliced tri tip with a Sriracha aioli with cilantro garnish)
What we drank Angry Bull Bloody Mary
The tri tip is juicy and succulent prepared at a perfect medium rare. The Sriracha aioli accents the steak perfectly. I would definitely recommend the egg to be sunny side up so the released yolk can be drizzled over the steak and potatoes. The potatoes are in a crispy shell with a mushy soft center (How’d they do that?). Black beans bring the dish back to basics, calming all the rich ingredients.
(Han Soju, bloody mary mix with chipotle Tabasco and beef bullion, Guinness float, garnish with smoked cheddar, jalapeno-stuffed olive and jalapeno bacon)
lunch
The large strip of bacon inside the cup is sweet and sugar spiced. The drink is spicy and good.
Tri Tip Dip
(Braised short rib, baby arugula, horseradish ranch, ciabatta, bun, lattice cut waffle fries and coleslaw)
tri tip dip
The ciabatta bun is toasted and stays crisp when bitten into—without scratching the roof of your mouth! The bun also soaks up the juicy au jus from the braised short rib but stays solid. The coleslaw is shaved to order and has housemade dressing. Waffle fries are good tasting, homemade tasting fries.
dinner
01 Chicken and Waffles
(Chicken, waffles, fried sage butter with maple syrup) chicken and waffles
My first-ever chicken and waffles shows me what all the fuss is about. The bird is soaked in buttermilk for 48 hours, making it juicy and tender. Its saltiness works with the plain waffles and sugary syrup: the salt and sugar battle in your mouth for dominance ... but it’s a tie! 02 Slow Braised Short Rib
(Short rib covered in wild cherry demi-glaze with creamy herb polenta, asparagus spears and crispy union strings)
slow braised short rib
There is no need for a knife because the juicy braised short rib just falls apart. The polenta is soft and creamy, just like it should be. The asparagus is cooked to perfection.
the joint Truckstop has somehow captured the nuances of an actual truckstop and made a place that’s modern, clean and hip. There are several large photographs of truck grills as well as actual truck grills hanging from the walls. The food is so good, you might come in for breakfast, lunch and dinner all in one day! When visiting, make sure you bring your appetite and all you friends because they will thank you for it.
may 2014 | Fully cultured, yet unshaven | 4L magazine 43
food/drink
UNCORKED
Valle de Guadalupe
The Napa of Baja By Michelle Lyn photos by jason thomas fritz
Less than two hours away from San Diego, world class wines are emerging from Baja’s Valle de Guadalupe. A combination of altitude, good soil and ideal climate are ripe conditions for growing grapes, resulting in some pretty amazing wines. In fact, 90% of the wine consumed in Mexico is made on the Ruta del Vino (The Wine Route) in Valle de Guadalupe. Extending between Tecate and Ensenada, the Ruta del Vino has over 50 wineries and vineyards, just waiting to be discovered. Close enough for the perfect weekend getaway, we enlisted Jason Thomas Fritz of Club Tengo Hambre (CTH), to tell us about some of his top recommendations for wine-tasting. CTH is a roving supper club that explores the food and wine of Baja and gives curated excursions in the Valle de Guadalupe (and beyond).
44 4L magazine | may 2014
4L: Where is the best place to start a day of wine-tasting in el Valle? Jason Thomas Fritz: I like to start the day with La Escuelita, Hugo D’Acosta’s visually stunning winemaking school for their unrivaled iced coffee. Definitely the best coffee in el Valle. If you’re feeling really indulgent, get their homemade ice cream. It’s great place to walk around and snap some pictures, as the buildings are built from repurposed materials-an architectural and design nerd’s wet dream.
(With a description like that, we had to do a little research of our own. Turns out, Hugo D’Acosta is kind of a big deal. Bordeaux trained himself, he appears to be the pioneer of Mexican winemaking and has trained and mentored many of the region’s top winemakers. His brother, Alejandro D’Acosta and Claudia Turrent, are the well-known architects who designed La Escuelita with various materials related to oenology and viticulture, such as stone, wood stakes, glass bottles, fragments of barrels, and some synthetic fibers. One building is made of palos, discarded wood boards taken from construction sites, while the new wine tasting center’s walls are composed of wine barrel staves.) Great place to picnic? Just up the road perched up on the hill with incredible view of the valley below, is one of our favorite wineries, Las Nubes. It’s a beautiful
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building made of stone collected on the property. Winemaker Victor Segura is a genius. Their crisp, white named ‘Kuiiy,’ is a favorite of ours. But everything they have is amazing. And it’s a perfect place to have some local cheese while enjoying Las Nubes’ great selection of wines. With fifty or so wineries in the Valle, I’m sure it’s hard to narrow it down to just a handful. Tell us which other ones are must-sees. We love Mogor Badan, JC Bravo,, Emevé and Vena Cava (another
D’Acosta + Turrent design that was actually made from recycled boats.)
Viñas de Garza is another place that we can’t live without. An absolutely beautiful winery, located on a hilltop with views of the vineyards below. I am personally planning my wedding there...I just need to find who I am going to marry first. A wide variety of wines ranging from Chenin Blanc and Chardonnay to Tempranillo, Nebbiolo, and Cabernet Sauvignon, el Valle de Guadalupe is certain to have something for everyone. Contact Club Tengo Hambre (ClubTengoHambre.com) to coordinate your own curated wine tasting tour or if you want to see the region in full swing, go during the huge wine celebration weekend, Fiestas de la Vendimia. It starts the first Friday in August and lasts 3 weeks. Cheers to that.
food/drink
CRAFTY
01
02
Barrio Star
Margaritas for the Soul
03
by Miles Roberson
Finding a great margarita in San Diego should be pretty easy right? You’d be surprised.
04
A great margarita is made with fresh minimal ingredients and premium Blanco tequila. Too many times I encounter an establishment cutting corners by using a bottled margarita mix or some nasty high fructose triple sec. Not Barrio Star! With the skyrocketing cost of fresh limes, Barrio Star stays true to themselves and refuses to adulterate San Diego’s favorite cocktail. Ingredients matter! Every margarita at Barrio Star is made fresh, from fresh ingredients. I just so happened to pay a visit on a recent Taco Tuesday during Happy Hour. I was immediately greeted by friendly Manager Paco who was very accommodating. He introduced me to “Q”, the Bartender. Before indulging in margarita bliss, I had to ask Q about their house margarita. To my satisfaction, he explained that the house margarita consists of: 1. Premium Blanco tequila (Giro Brand) 2. Fresh squeezed lime juice 3. Organic agave with a salted rim. Boom! That’s it and that’s all it should be. Right then, I knew I was in for some quality imbibing. Let the tequila games begin!
05
When writing articles on cocktails for 4L, I normally limit the focus to three. I couldn’t do that this time. With such an interesting offering of tequila based beverages, I had to bite the bullet and try a handful. Here they are:
Located at 2706 5th Ave, San Diego | (619) 501-7827 | Neighborhood: Banker’s Hill 46 4L magazine | may 2014
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01 The Roasted Jalapeno Blackberry Margarita Voted one of the top five margaritas in the country by Orbitz magazine. If you’re limiting yourself to one, make this it! Consisting of roasted jalapeno tequila, blackberry puree and of course fresh lime juice and organic agave. Q explained they roast the jalapenos in the back of the house, dice them up and add them to the tequila for several hours to infuse. This one will forever have a special place in my heart. Spicy, sweet, warm and tart – everything comes together perfectly 02 The Serrano Chile & Fresh Oregano Margarita Sticking with the spicy theme, I love serrano chilis, so when I spotted this gem on the menu, I had to try it. Made with what else, Blanco tequila and fresh lime juice. What made this one ever so interesting was the earthy serrano flavor, a little heat but not too much, the fresh flavor of the oregano, and the best part was the rim. Yes the rim! A combination of salt, sugar, and cumin accompanies every sip to make this one unique cocktail. Nothing is overpowering or too spicy. All very well balanced. 03 The Sandia Margarita Using the jalapeno infused tequila as a base, fresh organic muddled watermelon is added and rounded off with fresh lime juice and organic agave. Watermelon always reminds me of summer as a kid, this is the adult version. This is a great warm weather drink and that’s maybe why it’s not included on the menu. Check out the chalkboard on the wall and if you’re lucky, it’ll still be there. 04 The Mexican Mule Mules are very popular these days. Originally with The Moscow Mule, you can now find many variations using different spirits as a base such as the Kentucky Mule with a bourbon base or a Caribbean Mule made with rum. The Mexican Mule at Barrio Star is a version made with Blanco tequila, ginger beer, angostura bitters, slivered serrano chilies and fresh lime juice. I much prefer this version over the vodka based Moscow Mule. With a kick from the ginger beer, and some zing from the chili’s, the fresh lime juice helps take it down a notch and allows the agave flavor of the tequila to come through. There’s something about a Mule cocktail served in a copper mug. If there’s no mug, I can’t do it. Fortunately, this one is presented perfectly in a traditional copper mug, lime wedge on the rim and slices of serrano chilis atop a mound of ice. Cheers!
SPORTS // CULTURE // MEDIA
// SAN DIEGO
if you lob it up, we'll take a shot at it..
www.lobshots.com
05 The Barrio Michelada One of histories original “Shandy’s” or Beer Cocktail, The Michelada is a beer based drink quickly growing in popularity and taking on many variations. This version starts with a Tecate Beer base, fresh lime juice, Worcestershire sauce, and pepper all served over a heaping mound of ice, served in a huge schooner and rimmed with an interesting chili flake/salt rim and a lime wedge. I love Michelada’s so I had to try it. The spiciness of the chili flakes and the refreshing coolness of the beer/lime juice makes this take on a classic a must try. Barrio’s tequila-based cocktails embrace everything from herbs, house-made syrups, and fresh juices to agave and chili flake pepper rims. If you’re into sipping tequilas, they have a nice selection that’s not too overwhelming. Their goal isn’t to carry the most tequila in San Diego but rather offer quality and you’ll notice that when your lips take their first sip from that perfectly salted rim, remember, ingredients count! Bring a designated driver as you’re going to want to try them all! Check out their Happy Hour: 5:00 p.m. - 7:00 p.m.
may 2014 | Fully cultured, yet unshaven | 4L magazine 47
food/drink
IMBIBING
Texas Gold Balcones True Blue 100 By Meghan Balser
from “mash to glass”. It is mashed, fermented and distilled on site. This uniquely distinct whiskey stays true to it’s Texas roots. It pays homage to the American whiskey tradition, and is at the forefront of the U.S. distilling movement.
Balcones (Bal-cone-ees) is Texas whiskey from a distillery just five years old. In the short time it has been in production, this small-batch artisanal spirit has received both national and international acclaim in the whiskey world. The first awards that put Balcones on the map were from Whiskey Advocate and The Craft Distillers Organization. They named it’s Master Distiller, Mr. Chip Tate, “Distiller of the Year” in 2012. The distilleries
success mainly stems from Chip’s passion for the craft and American consumers-that have gravitated toward locally produced, handcrafted products. Balcones is homegrown in every way. Chip designed and built the stills used to make the Texas spirit, the distillery is housed in a repurposed welding shop in Waco, and 100% of the whiskey made at the distillery is Texas grown and produced-
Balcones corn whiskey is the first and only blue corn whiskey produced in the world. It’s crafted with roasted Atole-a Hopi blue corn meal. This particular corn has been chosen for it’s deep color and nutty taste. True Blue 100 is diluted from cask strength to 100 proof, for a more palatable, velvety expression of the original True Blue (Cask Strength) expression. It is a younger whiskey, meaning it hasn’t spent a lot of time in the barrel. The richness and complexity of the spirit is contributed to the smaller barrels that are used and the natural climate of Texas
On the nose: Reminiscent of candy corn, butter, burnt sugar. The palate: Rich with roasted corn and stone fruit. Spice cake and black tea. Finish: Dried fruit and oak with a long finish. How to enjoy Balcones: Serve neat, on the rocks, or with a touch of water. Whiskey index: Distillation: The process of separating parts of a liquid mixture through evaporation and condensation. Distillation is used to produce concentrated alcohol.
(Higher temperatures accelerate the aging process-giving it a fuller flavor).
A little bit of Texas in San Diego: Balcones can be found at Seven Grand | J Six | Eureka Burger | Quality Liquor Store 48 4L magazine | may 2014
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may 2014 | Fully cultured, yet unshaven | 4L magazine 49
food/drink
HAPPIEST HOUR Franco and Marina having a little pick-me-up during a break.
PB Shore Club 4343 Ocean Blvd. » Pacific Beach
(858) 272-SURF » PBShoreClub.com
Daily Specials Monday: 50 percent Industry Love (on drink tabs all day) Wing Night (basket of wings starting at 4 p.m.) Whiskeys, bourbons, RBV slushies, drafts (starting at 8 p.m.)
$5 $5
Tuesday: Taco Tuesday (food and drink specials starting at 4 p.m.) Select tacos (beef, carne asada, chicken, veggie) Corona, Corona Light, Victoria bottles, Cazadores Silver 18 ounce House Margaritas Corona-ritas Buckets of Corona
$2.50 $4 $6 $10 $25
Wednesday: 2-4-1 fish ‘n’ chips (starting at 4 p.m.) Baby back ribs with house slaw (starting at 4 p.m.) Jameson, Absolut and Malibu (starting at 8 p.m.)
$8 $4
Thursday: 2-4-1 burgers (starting at 4 p.m.) Skyy vodka, Fireballs $4 #ShoreFAMclub (starting at 8 p.m.) Friday: Select appetizers (starting at 4 p.m.) Jameson and Kona Big Wave (starting at 4 p.m.)
$5 $5 REDBULL VODKA SLUSHY
what we ate: TACOS
Beef: The name does this taco injustice. This is definitely steak. It has giant chunks of meat that shred in your mouth with every flavorful bite. Carne Asada: Slow cooked, shredded and sauced with a tangy spice. Chicken: We love big breast chunks and these don’t disappoint. They are large and in charge with juicy squirts every time you bite in.
Each with all the fixins— shredded lettuce, grated cheese, cilantro, tomatoes, guacamole, onions—on soft flour tortillas.
What we drank: Neptune’s Nitro 4.9% SCHOONER OF PACIFICO
($4 all day, every day!)
How do you complement tacos from Taco Tuesday? Yup, you guessed it, Mexican beer! REDBULL VODKA SLUSHY
(This bad boy made them famous) SOUTHWEST EGGROLLS These crispy critters come out sitting on a bed of chipotle slaw with just the right amount of kick. The rolls’ crispy shells are prepared in a deep fryer long enough so the the outsides are flakey but insides are moist and warm. They are filled with shredded chicken, black beans and corn. The crisp sweet corn gives it the right contrast against the spicy soft chicken and soft beans. BBQ BURGER WITH ONION RINGS Bacon, cheese and shoestring onion rings, oh my! How do you make a juicy burger a super juicy burger? Order it medium like we did. They apply several slices of bacon so that the entire patty is covered. Then they melt a blanket of cheese on top so the cow gets super cozy with the pig. The shoestring onion rings and the toasted bun give it a nice crispness, but they only toast the inside of the bun so the roof of your mouth is safe from getting Captain Crunched.
50 4L magazine | may 2014
How do you get a nice buzz with heightened senses? Yup, you guessed it, this monster!
the joint:
As you walk around to the front, you realize this place is just steps off the sand. When you’re walking upstairs, you start wondering about their view. When you walk inside, it does not disappoint as you are treated to a gorgeous view of our lovely Pacific Ocean. It’s got two bar areas with benches lining the open windows. The picnic tables in the middle really give this sweet beach bar a casual, fun feel. What ties everything together is the friendly, attractive servers and the super delicious food. The daily drink specials don’t hurt either. 4lmagazine.com
BEER ME
FOOD/DRINK
tasting notes Chronic Amber Ale 4.8% ABV American amber/ red This bright copper ale has a nice malty backbone that moves into a mellow bready sweetness with just enough hops to finish clean and ready for the next sip. 16oz can Ponto SIPA 4.5% ABV American session IPA Pours a nice bright golden color with a floral piney citrus. Nice hops for the low content. Want a great beer to fill that craving for a San Diego IPA but want more than one? Here you go. 16ozcan
Pizza Port bressi ranch by Dale Hersey
Vince Marsaglia, the owner and operator of Pizza Port, has created local staples from San Clemente down to Ocean Beach and has welcomed the newest edition to the family, Pizza Port in Bressi Ranch. In keeping the classic Pizza Port vibe, with all the gorgeous glossy boards hanging and great surf photos, one upgrade was added to the brand: amazing fish tanks that are found in the dining room that were installed through the TV show “Tanked”. You must grab a pint when its cools down outside and sit on their heated cement seats around the outdoor fire pit. Sounds funny but seriously try it. Initially it was envisioned as a commissary of sorts or a central hub of supplies for the many Pizza Port locations. There are even areas with massive buildings that house stacks of whiskey barrels for various locations. Its part of a souring
program that we can look forward to. Lets be honest, Solana Beach isn’t known for their wide open spaces, they are known for their awesome beer. They needed to find a little extra square footage even if it isn’t doesn’t happen to be under the same roof. Not to be confused with the sister company Port Brewing and Lost Abbey, Pizza Port has been pumping out killer beer since 1987. Take a walk down the hall in the Bressi Ranch location and you will see depictions of the various locations, as well as the various medals that they’ve been awarded. Among the most recent is a silver medal for the Bressi Ranch location at the Great American Beer Festival and it won’t have been open a year until mid June. One of the coolest things about this company is the massive canning system that can generate 150
cans per minute. General Manager Steve Brown showed 4L Magazine where all the magic happens. Brought in from Italy, this serpentine machine has 18 filling stations to create canned liquid awesome. Hopefully you’ve noticed the shiny gems on your local beer shelves. You’ll find Swami’s IPA, Ponto SIPA, and the Chronic. There is a possibility of the Poor Man DIPA (one of my personal favorites), so keep your fingers crossed. In addition to the ability to take the cans and growlers to go, you’ll soon have the option to grab a few popsicles along with. Dubbed “Portcicles”, you know that they will be just as amazing as the ice cream that you can already find there. Get into Pizza Port in Bressi Ranch and cool off with some pints and “Portcicles” this summer.
Swami’s IPA 6.9% ABV American West Coast style IPA Nice sunny hay-like color, tropical citrus aroma of passion fruit and grapefruit. Nice aggressive bitter finish. Classic west coast. Classic Pizza Port. 16ozcan Poor Man’s IPA 9% ABV American Double IPA A bit of a biased opinion because this is top on the list of favorite surf pints. A glowing golden color that sparks a smile. One sniff off the pine tree top and you’ll see why this one of the best. Even though its huge on the hops, its balanced by the above average ABV. (Not canned yet)
pizza port
2730 Gateway Rd. Carlsbad Neighborhood: Bressi Ranch (760) 707-1655
may 2014 | Fully cultured, yet unshaven | 4L magazine 51
food/drink
TENDER
West Coast Tavern BARTENDER
Cameron James Holloway ORIGIN: Alpine, CA CREDENTIALS: My first industry job was as a bottle service girl at the Hard Rock Hotel, San Diego. After a few years of fighting through crowds and wearing booty shorts, I happily jumped behind the bar at Sneak Joint in Mission Beach. I was lucky enough to be a part of the Quality Social family for some time and now excitedly split my week between Vin de Syrah and West Coast Tavern. SHIFTS: Night shift on Sundays and Tuesdays…….Industry night….. yeah yeah! SIGNATURE DRINK: I really love to make an Old Fashioned. There’s just something about them and the people who drink them. All the cool kids are doing it. WORDS OF WISDOM: Being kind is so, very important. Honesty is freeing. High school sucks. And a good set of eyebrows is crucial. DRINKS MADE TODAY: Mercado – Habanero & green pepper infused tequila, cilantro, cucumbers, lime, agave Burro (Wild Donkey) – Blanco tequila with a splash of OJ Mule Pitcher (Happy Hour 7 Days a week / 4 p.m. to 6 p.m.) – Ginger beer, fresh lime juice, bitters, and vodka. history: I’m born and raised San Diego. I have a rad family, awesome friends, and fun jobs. Aside from tending bar, I teach Pilates. That’s my end goal. To be a Pilates instructor full time. I love the fact that the career I’ve chosen for myself focuses entirely around wellness, strength, and balance. The only man currently in my life is my beautiful beast of a dog, Samuel. He is a Great Dane/Pitbull mix who likes to be taken for a run every day and destroying every toy I buy him within 15 minutes.
The Joint
This is the favorite watering hole of our 4L Magazine buddy William from Alternative Strategies. It’s amazing because it’s got several rooms to suite any of your needs but it’s awesome because they just bought the adjacent theater so that now they are also a concert hall. You should come check it out because you can get a nice craft cocktail or just a cool San Diego beer. The food rocks too, so get in here! And when you meet Cameron, just smile and try not to ask her to marry you.
WEST COAST TAVERN Located at 2895 University Ave. // San Diego Neighborhood: North Park (619) 295-1688 // WestCoastTavern.com
52 4L Magazine | may 2014
FIVE QUESTIONS
Mule Pitcher
01 How did you become a Charger girl? I think it was something that started at my first ballet class when I was just shy of three. Miss Tara was a Chargette, the first ever dance team for the San Diego Chargers. My Mom says that when I would start to cry she’d let me hold her shiny, gold Pom-Poms. Now I have a set of my own. 02 What do you love about slangin’ dranks? My most favorite part has to be the social aspect of it. I love talking to people. 03 Are the pick up lines different when your behind the bar? I can’t say pick up lines are any different from behind the bar to the grocery store. But, people do tend to be far more brave after a drink or five. I think that makes those who normally wouldn’t, do it. 04 Would you rather go to a resort or go camping in an incredible place? Camping. Only camping. I’ve never been the resort type. If I wanted to sleep in a bed and lay by the pool I’d stay at home. The fire, sleeping bags, simple food, hiking, fishing... I love everything about it. 05 How did you get such a unique name (Cameron James Halloway)? A majority of the women in my family have always had masculine first names and their father’s first names as the middle. Cameron was a boy name they liked and my Dad’s first name is James. I like the tradition. I think it’s pretty cool.
4lmagazine.com
North County recommendations
koko beach KoKo Beach has been serving great food in downtown Carlsbad for 22 years! They have a warm and friendly staff of employees that have been there for years, and give the restaurant its family feel. KoKo Beach is known for their prime rib, hand cut steaks and fish, Alaskan King crab legs, and all of their homemade dressings and soups. And they serve dinner until midnight, everyday! They have some nice local beers on tap as well as a full bar, and over 20 wines by the glass too. So if you are in the village, early or late, think of KoKo Beach restaurant.
wrench and rodent
2858 Carlsbad Blvd., Carlsbad 760-434-6868 • KokoBeach.com
Señor Grubby’s was started by a group of local guys looking to put a twist on the local Mexican fair. After numerous trips south of the border and not so great American breakfast spots, they noticed missing elements that they wanted to highlight and put their own creative twist on. They called this new fusion of flavor “California Grub”. So now you know how Grubby’s got its name, but we bet that you didn’t know is that they have a great variety of local and craft beer!
Wrench and Rodent Seabasstropub is headed by executive chef Davin Waite, founder of The Fish Joint and Café Japengo veteran. He continually conjures up a menu relying on the highest quality, chefselected fish and produce. Ingredients are carefully chosen, grown, or made from scratch. Offerings include Loch Duart and Mt. Cook salmon with a caper tapenade, a ceviche flight that changes daily, and the freshest, most exciting specialty items from local fishermen and divers, and specialty produce from local growers.
377 Carlsbad Village Dr., Carlsbad 760.729.0903 • EatGrubbys.com
1815 S. Coast Highway • Oceanside 760.445.6846 • SeaBasstroPub.com
Señor grubby’s
headline here
cantina mas fina
encinitas ale house
hooked on sushi
Encinitas Ale House has laid claim to bombass burgers and a helluvalot of specialty ales. It’s tough (but entirely fun) to choose from their rotating 32 taps of not only local but many hard to find craft, import and microbrews. To add to the bliss, they throw in a selection of over 350 bottled beers. A good idea may be to move within walking distance (or crawling) distance of this mecca. They boast to have meats that are humanely raised: beef, bison, goose, alligator, venison, lamb, duck, rabbit, wild boar and of course... ostrich!
Seemingly hard to find, but once you do you will be back for sure! Yes, Hooked on Sushi is a fitting name for this ever popular raw fish locale. Through the years, Hooked on Sushi has remained committed to serving not only the freshest but the tastiest sushi in town. Your head will spin and your taste buds will be tantalized, as you try to pick which could be your favorite roll. Is it the Mexican’s Gone Wild, El Fuego or the Zombie? Hmmm...it’s a good thing they have big to-go boxes here.
With some of the cheapest and strongest drinks in town, plenty of flat screens, great food and friendly locals, it’s no wonder that this place routinely has a packed house. Throw in a diverse menu that is not just filled with Mexican favorites, but American ones as well. The gamut is fully covered, from ridiculously addicting pizzas to crab enchiladas. If you are in the mood to just eat, drink and “hang” with a fun crowd, then mark “The Cantina” on your hit list.
1044 S. Coast Highway 101 • Encinitas 760.943.7180 • EncinitasAleHouse.com
2508 El Camino Real, Carlsbad 760.434.8811 • HookedOnSushiSD.com
2780 State St., Carlsbad 760.434.3497 • MasFinaCantina.com may 2014 | Fully cultured, yet unshaven | 4L magazine 53
food/drink
DISH servings
these recipes
willHappy feed 4-6 Tummys!
Cilantro Lime Corn Salsa + Bleu Cheese Guacamole
by lara miller
Summer’s right around the corner, guys! How the mother F did that happen already? For most people, that probably means hitting the gym harder or updating your summer wardrobe or maybe even mapping out different beach spots to hit up. For me though, it usually means getting excited to start thinking of and creating lots of fun and different dishes that I can bring with me to BBQs, beach parties and friendly gatherings. I know, I’m weird, but I am also the type of person who likes to think of a cohesive and typically themed menu when I’m having
54 4L magazine | may 2014
people over. The fact of the matter is that food excites me more than it probably should. I’m a self admitted weirdo. I personally like to bring dishes that are pretty laid back and can accompany whatever might be served at any type of party. Who doesn’t love going to summer parties and feasting on all the delicious, exotic foods that might be available to you? And when I say exotic, I don’t mean a nice Parisian coq au vin or a spicy Jamaican goat stew. I’m talking about the scientific looking wiggly green Jell-O ambrosia that your buddy’s wife brought because it’s her Aunt Hilda’s recipe and she
swears by it. Or the cold bologna wraps with plastic American cheese that are “kid-friendly.” Thanks, but I’m pretty sure most of us would take a pass on those. … I know we can do a little bit better than that. And that, my friends, is where these two great accoutrements come in. They are classic dishes with a little twist that will entice both the kids and adults alike. Really, these are a couple of plates you can contribute to any party and be proud that you did. Instead of buying a regular old jarred salsa, why not show up with this super flavorful corn
salsa that’s packed with zesty lime and pungent cilantro? And you can easily “gourmet up” some guacamole by adding a little bit of bleu cheese to it. This one’s a crowd pleaser, I’m telling you. So in the midst of your kickedup workouts and while you’re scouting out some new summer destinations, don’t forget to add these recipes to your list of summer things to do. These will definitely lock down a spot for you at the next few gatherings and parties. These dips will make you look like the opposite of a dip. You can thank me later. Now, someone get me a chip!
4lmagazine.com
for the
Cheese Guacamole: 6-7 large ripe avocados, halved, pitted and taken out of the shell 1 large Roma tomato, diced small 1/2 bunch cilantro, chopped 2 garlic cloves, minced fine 1/4 cup red onion, chopped 2 small limes, freshly squeezed 1 jalapeno, chopped fine 1 teaspoon Worcestershire sauce 4 ounces bleu cheese, crumbled Kosher salt and fresh cracked pepper to taste
TIP: Best way to cut and peel an avocado is to cut into it lengthwise with a sharp
knife, making sure to go around the giant seed/pit carefully. Open it up and remove the seed by carefully tapping the bottom third of your knife into the pit with gentle force, enough to wedge your knife into it. The pit should come right out stuck into your knife. You can remove it from the knife by gently wiggling the pit with your thumb. (This method of removing the pit requires some level of skill and can be a bit dangerous if your knife isn’t sharp enough, but with a little practice, you will be pitting your avocado like a pro in no time!)
Grab a spoon, and literally go around the skin and remove the avocado flesh in one fluid motion. It should come out of the shell and look like it’s still in the shell!
01
Put your avocados in a large bowl and pour the fresh squeezed lime juice on top, making sure all of the avocado is coated in the lime juice. This will help to prevent the avocado from turning brown or oxidizing (that’s your fancy chef word of the day. I’m always looking out for you, friends) and help to keep it nice and fresh.
02
Add in all of the rest of your ingredients, making sure to add enough salt and pepper to your taste. You can mash the avocados with a fork for a creamier guacamole. But if you prefer it a little chunkier like I do, take the knife that you cut the avocados with and literally just start slicing through the avocados in the bowl with all of the ingredients. Just go all Bruce Lee on that guac. This will keep some nice chunks of avocado while also incorporating all of the ingredients together.
03
may 2014 | Fully cultured, yet unshaven | 4L magazine 55
food/drink
DISH
for the
Cilantro Lime Grilled Corn Salsa 6-8 ears fresh corn, silk removed and husked, if using your indoor stovetop grill 1 pint grape or cherry tomatoes, quartered 1/2 bunch cilantro, chopped 2 garlic cloves, minced 4 scallions, chopped 2 small limes, zested and squeezed 1/4 cup extra virgin olive oil 1/4 teaspoon cayenne pepper 1-4 oz. can fire roasted green chiles Kosher salt and fresh cracked pepper to taste
56 4L magazine | may 2014
TIP: I like to grill my corn for this salsa, either on the BBQ outside (silk
removed but husk left intact to keep it moist) or on my indoor stovetop grill. Either way would work for this. The point is to char the corn a little and let it caramelize. This will intensify the flavor and add a smokey note to the salsa which works great with the sharpness of the lime and cilantro. If you don’t have an indoor stovetop grill, you can easily roast the corn in its husk, in a 350 degree oven for about 25-30 minutes. When it’s done, the silk (that’s the hairy layer) peels off really easily and you’re left with the sweet, delicious corn.
To grill your corn, heat up your stovetop grill to high. Grill until your corn is charred on all sides, about 10 minutes. Take off the grill and take the kernels off the cob with a sharp knife.
»
4lmagazine.com
Now, if anyone has ever tried cutting the kernels off the cob, then you will know that those suckers tend to fly all over the place! I mean, seriously, it’s like confetti and I find kernels hiding all around the kitchen days later. But I’ve found that there’s a cool little trick to taking the kernels off the cob without them popping off all over your kitchen. Lean in close while I share my secrets …
01
First, get a big bowl.
Then, get a much smaller bowl. Put the smaller bowl inside the bigger bowl, upside down.
02
Let the rear end of the corn sit on the top of the smaller bowl and start slicing the kernels off.
They will all magically (and neatly) land in the bigger bowl that your smaller bowl is set in. OK, so after you’ve de-cobbed your corn (that’s actually a non-chef word that’s brought to you by yours truly), remove the smaller bowl and add all the rest of the ingredients to the corn in the bigger bowl.
03 04
Toss gently to combine everything and check for salt and pepper.
05
The last and final step is for you to find a vessel, like a giant tortilla chip, to scoop large portions of this salsa to stuff into your face. This is something that you should do, and do it often.
Easy ingredients, not too many steps, and a mighty delicious outcome. Prettyyyyyy sure it don’t get no better than that! Bring on the summertime madness!
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!
may 2014 | Fully cultured, yet unshaven | 4L magazine 57
gambling
tips
12 vs. 2
blackjack gambling tips Brought to you by Sycuan Casino
A Three Part Series to Increase the Odds in your Favor
To win at Blackjack, a player must have a better hand than the dealer by getting closer to 21 without going over. If the player or dealer go over 21, it’s considered a “bust” and is automatically out of the hand. The player must finalize their hand before the dealer so they have the first chance to bust and thereby the house has an advantage. What is the book? When a person says that they play “by the book,” they mean they play by the odds listed by blackjack instruction manuals. There are several books out there on how to increase your odds of winning. There are slight variations depending on the situation but certain rules are considered hard and fast and gaming professionals are in agreement with that fact.
rule #2
What does 12 vs. 2 mean?
It means that you have two cards that equal 12 that is not a double ace and the dealer is showing a two with a card in the hole (upside down). The reason why this is a hard decision is that a lot of “books” out there say that you should always assume that the card in the hole with the dealer is a 10 or 10 equivalent and assume that every following card is a 10 or a 10 equivalent because there are 16 ten value cards in a deck, more than any other. Thereby, if I have a 12 and you assume the dealer has a 12, then I should stay since the next card will bust me. If I stay, that bust card that I would have gotten goes to the dealer, who will bust. Although this strategy can be an overarching conventional wisdom, the fact of the matter is you actually need to play individual probabilities. Here’s why you should hit when you have a hard 12 and the dealer is showing a 2, because the odds wsay:
12 3
01 If you never hit the hand, you will lose approximately 65 percent of the time.
02 If you always hit the hand, you will lose approximately 60 percent of the time.
58 4L magazine | may 2014
03 You and the dealer will tie 5 percent of the time and there will be no money lost.
Even though there are more 10 value cards in the deck than any other (16), the rest of the card values outweigh the 10s by 2.25 to 1. At the end of the day, what you are trying to do is increase your odds of winning. Remember, if you switch your position back and forth, the odds do not work. To increase your odds overall, you must be consistent in your play. You may win by waffling back and forth but that’s called luck. Strategy in playing a table game is not only trying to increase your probability of winning but also decreasing your probability of losing.
When you arrive at Sycuan to play Blackjack, find yourself a nice table that you’re comfortable with, especially the limits. If you ever wonder what you’re supposed to do, the dealer will always be nice enough to tell you what the “book” says. Remember, most people play by the “book”, so if you decide to go against it and it causes the players at the table to lose, people may get upset with you. It’s always awesome when the whole table wins but it’s never fun when you are the cause to the house winning. Be respectful of the dealer and the other players but never forget to always have fun!
4lmagazine.com
may 2014 | Fully cultured, yet unshaven | 4L magazine 59
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GOLF COURSE REVIEW
jc golf at
Carmel Mountain Ranch
14050 Carmel Ridge Road, San Diego | JCgolf.com | Tee Times / Pro Shop: (858) 487-9224 by steve kang
Green fees Rates with cart
Weekday Friday Weekend / Holiday
Public
$60
$63
$84
JC Players
$39
$42
$59
So Cal Resident
$49
$52
$69
Twilight
$33
$39
$42
Super Twilight
$25
$27
$30
Jr Public
$30
$35
$42
JC Junior
$15
$15
$20*
Panoramic mountain Blue Tees and valley views proCourse rating: 73.2 vide a magnificent backdrop for this exSlope rating: 133 quisitely manicured, visually breathtaking Distance: 6,599 yards course, with no paralDress code: Collared shirt lel fairways. The distinctive rolling terrain and winding layout present imposing barrancas, pot bunkers, running streams and natural boulder formations. Carmel Mountain Ranch demands exacting shot placement and is distinguished as one of San Diego’s most compelling golf experiences.
Golf Course Features:
- Practice Green and Bunker - Complete Golf Shop with the latest Golf Equipment and Golf Apparel - Golf Tournament services with dedicated outing coordinator on site - Professional Golf Instruction and Clinics offered - Full Banquet Facility - The Grille Room Restaurant
60 4L magazine | may 2014
4lmagazine.com
Hole #11 Par 3: By this time we have all ruined our scores for the day, so we just decided to play team golf and for $2 skins per hole. It was a hot day and we all drank a good amount of beer, so no one cared much anymore for the scorecard but we’re still trying to stay focused. It was Miles and I against Kenny and Ashley. Up until this point Kenny played the best and Ashley played the worst so it was the ideal match up. We get to this beautiful par three with a small lake running along side of it to the green. Kenny bogeys, Miles double bogeys, and I triple bogey by going into the water twice. Ashley shows us all up, gets on and pars the hole! She actually seems to be getting better the more she drinks. Hole #18 Par 4/3 red: We get to this hole and my team is down 8 skins to 1. So naturally we make a double or nothing bet. They’ve got nothing to lose, so they agree. Ashley is now more than a bit tipsy but is playing like she is on fire. Her tee box is way up so it’s actually a par three for her but a short par 4 for us. Her and Kenny end up winning the hole but there’s controversy. Kenny ends up losing a ball but not into a hazard area, he just can’t find it. I told him that it’s a stroke plus distance penalty so if he isn’t going to go back to the last spot where he hit it from, he has to take two strokes. He disagrees and says that stroke plus distance means that he gets to have the distance and only gets a one stroke penalty. He and I end up making another double or nothing bet and naturally I win because I am a golf rules stickler. So we end the day all even.
4L Magazine Playing the course: Before I got to the course, I’d already devised several excuses why I was going to have a bad day on the course. I haven’t played in a while, my rotator cuff has been bothering me, I’m going to play with a female friend for the first time that claims she is really good. Nevertheless, it was going to be fun because one of our writers, Miles Roberson, whom I’ve known since 7th grade, was playing, as well as good friend that I’ve known since the early 90’s, Kenny Olson.
I played today with three good friends that I knew really well but it was the first time that they all met each other. Everybody got along because I like to keep friends that are relaxed, easy going, funny, and a bit immature. We laughed, we joked, we drank, we hit a bunch of little white balls all over a expertly run and well-maintained course. There are several interesting hazards on this course so bring your friends and be prepared to have fun!
Kenny has always been a solid golfer generally shooting in the 80’s and 90’s if he was having a bad day. Miles continually says he’s terrible, so if my round wasn’t going to be that good, I guess at least I wouldn’t be the only one. Hole #1 Par 4: As we get up at the tee box, Ashley, my female friend, tells everybody that she hasn’t played in six months, so I start laughing and line up all my excuses too. Shockingly enough, I rip a 260 yard drive right down the middle of the fairway. Both Kenny and Miles duff their drives and go short right and short left respectively. Ashley does even worse, she toes the ball with her club and it goes towards the right fence only advancing about 30 yards. I was feeling pretty good, so when I took my second shot with my wedge, I landed it just off the green, pin high, about 20 feet away. I am poised for a nice little par while the rest are scrambling around the course. Unfortunately I chip it way past the hole and end up three putting on the way back! Kenny and I actually tie both with a double bogey. Looks like it’s going to be a long day. may 2014 | Fully cultured, yet unshaven | 4L magazine 61
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GOLF TIPS
The Crossings at Carlsbad Presents
TIPS FROM TEE TO GREEN An eight-part series to improve your game By Steve Vaughan, Director of Instruction
bad address posture
Drill line
good address posture
Part 3: Rescue Wood – Fixing your posture The first thing that every intermediate player should do is get rid of their three iron and four iron and replace it with a 3 Rescue and a 4 Rescue. These clubs are far more forgiving than their iron counterparts. They give the ball a higher flight that lands it softer on the green. If you’re faced with a short and narrow par 4, where length does not come into play, use your rescue club off the tee. It’ll give you a higher rate of accuracy than what you are accustomed to using.
Practice Drill: - Grab your rescue club and place it down the center of your back. - If you arch or bend from your stomach, the club will rise off of your lower back - If you have the correct posture by bending at the hips, the club shaft will
remain flat from the top of your back all the way down to your lower back. - As you are holding the club flat on your back, adjust your height to different club lengths while keeping your knees in the same position.
GOOD POSTURE Although good posture is necessary with all golf shots, it becomes significantly more important when you’re seeking accuracy. Common Mistakes 01 Slouching and bending from the waist 02 Bending your knees too much Instead of rolling over from your waist, with your back straight, you should be tilting downwards to the ball from your hips. No matter which club you use, your legs should not be used to adjust your height, they should always remain slightly flexed but not bent.
Email: Steve Vaughan at sdgolfpro65@gmail.com Schedule a lesson at www.zdtusa.com/svaughan
62 4L magazine | may 2014
bad drill
good drill
Do yourself a big favor and always remember to use a tee on the tee box. You should tee every club low just above the grass except your driver.
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The Crossings at Carlsbad Golf Dining Corporate Weddings
Enjoy the Views
Experience the Golf 5800 The Crossings Drive, Carlsbad | 760.444.1800 Book tee times and restaurant reservations online
WE MAKE THE BEST EYEWEAR BETTER.
w w w. S P O R T R X . c o m CALL AND SPEAK TO AN OPTICIAN
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TRUE
HONOR By Andrea Zancha
Supporting Our Troops, One Tee at a Time By Andrea Zancha
A few months ago a friend told me about True Honor, a San Diego based clothing line that he recently started working for. I was instantly compelled to feature them in an article because it encompasses two of my loves: San Diego and Clothing. I’ll be honest – I didn’t do much research into the company prior to my arrival. I initially thought my time spent at the True Honor House would be somewhat brief and ordinary. I imagined that when speaking with the CEO, I would be told about the line of the current season, what’s hot for Spring and Summer, and where their inspiration was garnered from this time around. It’s the typical run of the mill conversations that are had in the industry. I am officially going on the record to say… I was wrong. (Somewhere in the world my ex-boyfriends are gloating after having read this statement should they ever pick up this issue of 4L.) Upon walking into the True Honor House, I instantly received a warm, genuine welcome and introduction from every True Honor employee. The mood was light, vibrant, and relaxed. With EDM playing in the background, and the fact that it was a Friday, everyone was in a good mood and it was definitely contagious. I sat down with the Founder/ CEO, Bardia Rahim, and immediately felt at ease. Aside from being the Founder and a Black Belt in Jujitsu under the Gracie Family, I gathered the impression that there was more to this man that meets the eye. While my intuition right, I definitely did not anticipate the story I was about to receive.
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Rahim starts his story very in a very blunt manner.
“From ages 15 to 30, I was a prolific marijuana grower making approximately $60,000 a week.” He mentioned
that he did not have any previous charges or offenses against him and was not involved with any other type of drugs. What we did not discuss, that I found out through my own investigative research (aka Google), was that the reason he started growing and selling marijuana was to support his family after his father abandoned them and returned to Iran. While he has been quoted in other articles that he is not making excuses for his actions, nor am I condoning them, I must say that there is a certain nobility, strength, and courageousness that one must possess to step up and act as a sole provider for a family at such a young age. Rahim told me that eventually a buddy of his gave information to the DEA and a nine-month investigation was launched. While vacationing in Hawaii with his then girlfriend in 2006, the DEA made their move and arrested him in a very public manner. He was offered a deal of a three months in jail in exchange for names of other growers he was involved with. Rahim ultimately decided that he was not willing to compromise his integrity and decided to accept full accountability of his actions. MerriamWebster Dictionary defines “Price” as the thing that
is lost, damaged, or given up in order to get or do something. As I write this, the thought occurs that there could be a price on Integrity. In Rahims’ case, the price would be five years. Five long years he spent in prison in order to protect his integrity. I spoke with Rahim a little about his time spent in prison. He told me of a fight that landed him in solitary confinement for about 60 days. I will not tell you this story for two reasons. 1.) This is not my story to tell. His thoughts and words behind the story would be much more empowering than any picture a third party (I.E. Me) would create. 2.) After meeting him and hearing his story, I wouldn’t be surprised if he writes his own autobiography someday. This can be your incentive to buy it when it hits the shelves. Through my research (Google again), I’ve learned that prison either makes you or breaks you. Fortunately for Rahims’ case, it made him. He connected with his higher power and knew that he could do anything. He believed that success after a downfall was the greatest revenge and knew that he had to keep going. At this time, he decided to start a clothing line. While in solitary confinement and with over 3,000 names in mind, he eventually decided on True Honor as it was the only name that kept coming back to him. After telling his idea to a fellow inmate, who also happened
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trending
stylewatch
to be the son of a prominent figure in the fashion industry, his ideas were solidified. With the help of his mother and then girlfriend, Rahim was able to trademark True Honor, and thus the brand was born. While intrigued by the initial story that landed Rahim in prison, I was also fascinated by his perseverance to bring his dream to life. Once out of prison and with little to his name, Rahim knew only a small amount about the industry but had enough insight to know that he wanted to ”make a bad-ass brand”. Initially he began selling his line out of his car and slowly moved into consignment shops as word of mouth progressed. As time went on, he began meeting creative designers and other key individuals that were able to help propel him into what True Honor is today; A Legacy in the making. Rahim describes his line as the Red Bull of fashion. At first I had no idea as to what this concept meant and asked him to elaborate. “True Honor is diverse, athletic, different, and meant to inspire”. They cater to the Active Sports
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crowd that includes the likes of BaseJumpers, Skydivers, Big Wave Surfers, Motocrossers, and UFC Fighters. A few of the True Honor sponsored athletes include Professional Surfer, Sebastian Steudtner, Professional MMA Fighters, Paul “The Gentleman” Bradley and Felice Herrig, and UFC Vets Jason Lambert and Fabricio Camoes. Big Wave World Champion, Jamie Sterling, is also a True Honor Ambassador.
is made right here in the USA. Rahim takes pride in his line and is thoroughly involved in every last detail from the stitching, to materials used, to the sales tags. Taking the line up one more notch in my book- The quality of clothing is high, the line is affordable, and there is approximately only 36 pieces made of each item adding an element of exclusivity. True Honor is now available in 180 stores Worldwide in 12 Countries.
As a result of True Honors success and recognition, True Honor is now sponsored by Go-Pro and Zico Coconut Water. As if Rahims’ story were not impressive enough, he and his team are also widely talented and have started Killer Fox Media, a Film, Video Production, and Photography company (KillerFoxMedia.com).
What I found to be most profound about my meeting with Rahim was his demeanor. He never came across as boastful or arrogant. He told me that even when he was making an estimated three million dollars per year, he was living a dark life and lacking interaction with most people other than his business associates. After his downfall, he has found a new and improved life.
Rahim describes True Honor as HighEnd Fashion meets West Coast Lifestyle meets Action Sports. The person wearing True Honor is active, secure, caring, healthy, involved in fitness, and actively living and enjoying life in a positive manner. The line features both Men’s and Women’s clothing and
Rahim provided that True Honor can resonate with everyone in different ways. It can mean serving your Country or taking care of loved ones. To Rahim, it means doing the right thing when no one is looking and as a result he is now literally living True Honor.
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RELATIONSHIPS
DATING
summer says
How To Keep your girl
Interested Keeping a girl interested is something that can be a challenge to a regular guy. No matter how good looking or funny you are, if you allow complacency to creep into your relationship, she will dump you without the slightest hesitation as soon as someone a little more interesting comes along. So how can you keep your girl interested in you and make sure she never leaves you? Here are some tips for you to follow: 1 Be spontaneous
One of the best ways to maintain your girl’s interest is to be spontaneous. Being spontaneous is a requirement for maintaining a good relationship because once things become predictable, things become boring. And once things become boring, the relationship is essentially over. Planning things like date nights and fun activities that you both enjoy will help keep things fresh and interesting for your girlfriend while giving the two of you an opportunity to create a deeper bond.
2 = KEEP YOURSELF UP
It is vital that you maintain high standards of grooming. While many men think that they only need to look their best at the beginning of a relationship, what they fail to realize is that the person she was attracted to was that well-groomed individual she first met. For this reason, if you let your standards slip, she will lose interest in you.
3 BE A GOOD KISSER
Another important way to maintain her interest is to make sure you are a good kisser. The art of kissing is very important in any relationship. In fact,
many women put a lot of stock in a man’s kissing ability and some even claim that a first kiss is a solid early indicator of how the relationship will turn out.
lower priority for you. Ask your girl interesting questions to keep her interested in conversations and let her know how important she is to you by listening to her and being there for her when she needs you.
4 HAVE A DISTINCT SCENT
7 MAKE HER LAUGH
Smelling good is an important way to keep a woman interested. Having a distinct scent can make her feel safe, happy or excited and can create a series of positive associations with you. PLEASE NOTE, DO NOT OVERDO THE SCENT… a little bit of cologne goes a long way!
Laughter alone can make women fall in love with you. Do not be too serious and do not be afraid to throw a joke into your interactions with her. If you and the woman you are dating can laugh together, you will be creating good memories that will linger in her mind forever.
5 DON’T BE CLINGY
8 BE MYSTERIOUS
The moment a man starts getting too clingy in a relationship, a woman will run for the hills. Women are not attracted to the type of man who needs too much support, validation and constant reinforcement from women. Women want to feel like you need them … but only if you already have your own life, your own ambitions and your own goals.
6 LET HER TALK Just because you’ve been dating for awhile doesn’t mean that her thoughts and feelings should be a
The mystery behind a man is one of the key elements to keeping a woman attracted to him. Offering a woman too much information upfront is the equivalent of revealing all of your cards, without giving her the chance to develop an attraction for you. Keep some aspects of your life a secret and reveal yourself gradually as the two of you continue dating and becoming more comfortable with each other. This way you will always leave her wanting more.
ASK me. Feel free to contact me for questions (embarrassing or not!), advice or topics around relationships you would like for me to address at Summer@FourELmagazine.com. 68 4L magazine | may 2014
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RELATIONSHIPS
MUSINGS
Marching away from me By Stacy Cafagna Pollard
I LOVE being a groupie to my musician younger son. Watching him play his instruments for the sheer enjoyment of performing fills me with tremendous joy. It’s so different than watching him play sports, with the pressure of competition on the line. I try to never miss a performance, even if he’s playing just one song. Last holiday season, his high school marching band marched in our town’s holiday parade. They were featured as the closing act—the last group in the 2 ½-mile parade. As loyal devotee, I wanted to see them, but we had returned home from a long weekend road trip (actually just in time for him to make the performance), so I didn’t want to sit through the whole thing. I planned to arrive just in time to catch the band. Well, my timing was off and I nearly missed them! I could hear the cadence of the drums as I parked a few blocks away. I broke into a run toward the parade route. The band was already marching forward as I approached, all of them looking so poised and dignified in their royal blue and black uniforms, marching in perfect synchronicity and playing their instruments from memory. I had to run to keep up with them, their backs to me, not even able to catch a glimpse of their cute faces.
But it seemed the faster I ran, the quicker they marched. I could never catch up. On they marched, until I became tired, and felt a bit ridiculous chasing after them. They continued on their way, marching happily and playing their song, not noticing me in the least. I decided to stand still on the sidewalk, drinking in their final moments until they faded from sight. It was such a blatant metaphor for life with my teenage sons that I nearly burst into tears on the spot. Raising two little boys is no easy task. I learned through experience that it’s not for the faint-of-heart. Mommy’s energy is fully spent well before theirs. Some days seem to stretch into eternity.
Eventually, the handful slips away. I want my children to grow into happy, healthy adults, but watching it happen in front of my eyes, as every parent understands, is bittersweet. While all this is going on inside mommy, the opposite happens with the teenagers. I want to hoard every single moment, but they are making other plans (and then asking me to drive them there!). They are all about friends, activities, friends. They are focused on asserting their independence and stretching their wings.
One rainy day before my boys were old enough to go to school, I remember glancing at the clock while we were trapped inside the house. It was only 2:30 p.m. “How are we ever going to make it to dinnertime?” I agonized.
Roots and wings. I understand the importance of cultivating both in one’s children. But is it selfish to want to clip those wings, just a teeny bit, so they won’t fly quite so far away from their nest? What if I haven’t imparted all the necessary wisdom they’ll need during their flight? How can 18 years together possibly be enough time? Who decided on that number anyway?
But, a funny thing happened when the boys started high school. Suddenly, our time together became finite and limited. A specific number of days. A countdown. Rather than feeling that endless, luxurious stretch of time, instead I feel panicked, because my time with them under my roof was running out. They are like trying to capture water or grains of sand in my hand, impossible to hold there forever.
Some things I know with certainty. First, my teenagers will be ready to launch before I am ready to let them go. I simply must accept that fact. Second, time marches on, which is a blessing, a gift. For now, I’m marching with my boys in their parade, thrilled to take every step possible alongside them. Soon, I will become that spectator on the sidewalk, grateful for the chance just to watch them march by.
Stacy Cafagna Pollard, a San Diego native, is a graduate of the University of Southern California and holds a teaching credential from UC San Diego. In addition to assisting with Cancer for College and being Chief Coordinating Officer for her family, she writes two blogs: Celebrating Survivors (CancerForCollege.wordpress.com) and her personal site Prayers and Piazzas (PrayersAndPiazzas.wordpress.com).
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stunning san diego
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female population
4lmagazine.com
stunning
san diego Klarissa Gutierrez
San Diego Connection: I’m from Brawley, CA, which is two hours east of San Diego. I moved here to attend SDSU. Now at the tender age of 22, I have just been accepted to a master program at Brandman University to study Clinical Psychology. Zodiac Sign: Pisces Profession: I am a student first but I am also a server at Tabu Sushi in Del Mar Outdoor activities: Beach volleyball, softball, mountain biking and hiking Hobbies: I like to eat out Favorite food: Mariscos Favorite libation: Pacifico on Draft
Growing up: My childhood was fun because we went to Mexico a lot and spent a lot of time on the beach. We always had a focus on the outdoors. I swam competitively since the age of five, so I spent most of my life around the water. My younger sister Kalynn is my complete opposite but oddly enough we complement each other very well. She is the ying to my yang. Career: I want to pursue my educational goals by actually becoming a clinical psychologist. I would love to open my own private practice. I am so ambitious that everything interests me but I’m sure I will decide on my specialty as I get closer to graduation.
Passion: I would like to travel, see new places, and eat food that I haven’t experienced before. Before I settle down with a family, I would like to get everything in order as well as have a few adventures. Family: My parents have been married for 25 years. They are my entire support system in everything that I do. They encourage me to push myself in all aspects of life. They believe in higher education and they have instilled that in me. I love my parents very much... they inspire me and make me want to be a better person.
bonus question
Where do you spend your time in Mexico and what do you love about it? Locally, San Felipe because I want to vamos a la playa and the food is muy deliciouso... I am also going to Cabo soon, I can’t wait to party!
may 2014 | Fully cultured, yet unshaven | 4L magazine 73
travel
weekender
La Villa del Valle BY michelle lyn
Valle de Guadalupe
valle de guadalupe
la villa del valle 3 miles off Tecate 3, Valle de Guadalupe, Mexico
W
hen Phil & Eileen Gregory moved to Baja’s Valle de Guadalupe looking for a new home, they embarked on their dream project that, unbeknownst to them, would play a key role in putting el Valle on the map as a tourist destination. They started their bed and breakfast, La Villa del Valle in 2003 and expanded to create the winery Vena Cava and the restaurant Corazón de Tierra all on the same property. Now, just over ten years later, the Gregory’s country retreat is one of the most cherished destinations in el Valle.
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01
01 Morning Breakfast 02 Wine Tasting 03 Vena Cava Winery 04 Corazón de Tierra Dish
0202
MORNINGS
05 La Villa del Valle Pool
Begin your day on the property with some meditative yoga, Tai Chi or Chi Gong classes in their purpose built studio. Once you’ve worked up an appetite, enjoy a delicious full breakfast including their house made granola, homemade breakfast breads and fresh eggs from their chickens. Take your breakfast outside and enjoy the panoramic views of vineyards, olive groves, rows of fragrant lavender and mountains on all sides. Your warm hosts look forward to welcoming you and sharing their dream. An intimate boutique experience, there are six beautiful bedrooms, each individually decorated with its own designer bathroom. Three rooms have full balconies with Mexican ‘’chimeneas.” House made bath products made of pure organic essential oils are provided to you upon arrival with fresh fruit and traditional Mexican cookies in your room. Situated on 70 acres with breathtaking views in all directions, direct contact with nature and plenty of privacy, La Villa del Valle is truly a tranquil place to get away from it all. Take the morning to wander around the property a bit, relax under the shade of the olive trees, walk the labyrinth, and explore the fruit orchards and vegetable gardens.
06 La Villa del Valle Spa
04
03
05
AFTERNOONs
You can’t visit the Valle without wine tasting, and lucky for you, Vena Cava is just a hop, skip and a jump away from your room. The first vintage made by Vena Cava was in 2005 and after that, Gregory’s wines have slowly evolved into very personal works of art. Constructed in 2011 by Alejandro D’Acosta, the winery is visually stunning, made of recycled boats, and focuses mainly on the core values found at the ranch: reused materials, sustainability and connecting with the earth.
06
With only 3,000 cases produced each year, Gregory surprisingly makes several varietals: Cabernet Sauvignon, Syrah, Mourvedre, Tempranillo, Chardonnay, Chenin Blanc, Viognier and the tasting fee is $12.00.
After an afternoon of wine tasting, relax with a hot stone massage or lounge by the pool. If you’re up for a little more activity, break out the bocce or hop on a horse for a horseback ride through the Valle.
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travel
weekender
04
planning ahead
01
evenings As the sun goes down, wind down with a complimentary glass of wine with ‘’botana’’ every evening at 5:30, then make your way over to Corazón de Tierra for an incredible dinner experience from chef Diego Hernandez.
02
When to Go Fiestas de la Vendimia (the huge harvest festival) starts the first Friday in August and last three weeks. Book It Rates start at $225 on weekdays and $245 on weekends (with a two night minimum on weekends). Rates during Vendimia Festivities and holidays start at $250. La Villa del Valle was designed for an adult clientele seeking a tranquil atmosphere, so sorry kids and pets...you’ll have to stay behind. Reservations can be made at info@lavilladelvalle.com.
Prior to opening the restaurant, chef Hernandez cooked at the hotel in a much smaller dining room. The Gregory’s were so pleased with his artistry, talent and commitment to organic, local, sustainable food, that they decided to build the restaurant and offer him a partnership. It was one of the best decisions they ever made.
03
Getting There La Villa del Valle is about 1 1/2 hours south of San Diego. Take the 5 South to the border and head towards Ensenada. Take the Tecate 3 (Ruta del Vino) through the small town of San Antonio de las Minas and follow the signs to La Villa del Valle.
01 Dinner time at Corazón de Tierra
Just shy of three years old, the eco-modern restaurant has already received several 02 Las Brisas Bedroom accolades. They were voted best 03 Vena Cava Winery restaurant in a hotel in Mexico 04 Corazón de Tierra by Travel + Leisure the first year Exterior they opened and best concept by Travel + Leisure last year. The 05 Main Entrance highly coveted San Pellegrino’s 50 best restaurants of Latin America list found them at #36.
For More Information La Villa del Valle, LaVillaDelValle.com Corazon de Tierra, CorazonDeTierra.com Vena Cava Winery, VenaCavaWine.com
The restaurant offers tasting menus ($68) that can be paired with Vena Cava wines (of course). The menu changes daily based on what they have in the extensive vegetable gardens surrounding the restaurant and what their local purveyors have to offer.
03
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Take the time to talk to chef over dinner and get his recommendations on where to score some more great meals in the Valle.
05
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travel
locale
san felipe
baja california, mexico
BY Erik h. martin
I
t’s eight o’clock in the morning and the warm air is already embracing your left arm as it hangs out your driver side window. The bright, yellow and orange interrogating light of the early morning sun blinds you from what’s ahead. However, as you slowly pull forward, the smells of burning trash, leaded car exhaust and last night’s drunken escapades assure you that you are venturing across the U.S./ Mexico border and are on your way to Baja California’s coastal town of San Felipe. 78 4L magazine | may 2014
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01
01 Perfect Camping Spot 02 Cold Pacifico 03 Hammock on San Felipe Beach 04 Low-Tide 05 Downtown San Felipe 06 Bar Miramar
02
The ambiguous odors that characterize the border town of Mexicali soon give way to those of the dry desert and the briny Sea of Cortez. Rolling up to one of San Felipe’s many beautiful camping beaches is guaranteed to put a smile on anyone’s face. Forget the strict drinking laws that San Diego beaches enforce and enjoy an ice-cold Pacifico while you erect your own little oasis on the beach. Pound your tent stakes into the deep, warm sand, wrap the tarp around your 10-foot-by-10-foot cabana to shade your cooler, dig a fire pit for the night’s bonfire, take your floating pool mattress and second, cold Pacifico down to the refreshing water, and float away from all the stress you left back at home. San Felipe offers relaxation for everyone and drifting along the beach with the warm sun cuddling your face is only one of many options. Place your beach chair at the water’s edge and quietly read a book, listen to music or nap while the cool, gentle waves massage your feet. If you’re one who puts on SPF 1002 sunblock,
03
Once the rising tide has pushed you off the course (or you’ve lost all your balls), it’s not too hard to find your way to the 19th hole: the town of San Felipe. “Ice runs” to town are par for the course and are best made with your buddies. These “errands” usually go as follows: run into Bar Miramar for a couple rounds of margaritas, jump next door for the best fish tacos in town, walk back to your booth in Bar Miramar for a few rounds of beers, sway 20 feet to the same establishment’s bar for tequila shots, stumble over to the guy with the Mexican electric rods and give him $50 (it looked like $5) to shock your friend, and then fall face-down into your car for the ride back to camp. Oh $h!t! You forgot the ice!
04 you may want to consider buying a hammock from one of the nice beach vendors and hanging it under your cabana for a nap, when you’ll softly rock back and forth in your Mexican cocoon with the melodic sound of the light breeze tapping the tarp and tent. It is quite possible that once you wake and awkwardly roll out of your hammock, you’ll find before you a landscape that could only appear in a dream. Those earlier waves that folded up and down the beach and rattled the sand and shells are now a quarter of a mile farther out with the entire Sea of Cortez. The extraordinary low tide of San Felipe exposes a mosaic of sand bars and sand dollars. To a few fortunate visionaries, low tide is synonymous with “tee time:” Grab your old 7-iron, a few balls you’re not afraid to lose, several empty beer bottles to act as pins, and several full beers as your “green fee.” Take into consideration the notorious breaks of the rippled “greens” and calculate how much you need to choke down on the club when standing in a knee-deep mud “bunker.” It makes the 18th at Bay Hill and 9th at Pebble Beach look like child’s play.
04
05
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travel
locale
03
how to speak
(Helpful Spanish/Espanol) 01
01 Barefoot Bar at Motel El Cortez
If you find yourself a victim of the “ice run” and your girl gives you an earful when 02 El Nido Restaurant you get back to camp, you 03 Baja 500 may want to make amends 04 San Felipe by treating her to a nice Lighthouse evening in town the following day. By the time your brain stops juggling knives in your head, happy hour at the Barefoot Bar of Motel El Cortez will have just begun. With your feet planted in the warm sand and refreshing concoctions in hand, the two of you can enjoy watching the sun melt into the mountains. But before you repeat the previous night’s follies, make your way to El Nido Restaurant and Steakhouse for a nice dinner with your girl. Over the past 30 years, the restaurant has received rave reviews for its smoked steaks and “Hemingway hideout atmosphere.” Those of us who have been fortunate enough to have visited San Felipe throughout the past 40 years remember when the quiet little fishing village was a “hideout” for only a few. The saying “All good things must come to an end” does not apply to San Felipe, however, as it has held its charm and continues to offer an inexpensive and relaxing escape. 02
planning ahead
Getting There Take the 8 Freeway east to Highway 98 East. Take Hwy. 98 East to Calexico. What to Pack - Mexican auto insurance - Tent - Cooler - Sleeping bag - Shovel - Tarp(s) - Bottled water - Sunscreen - Beach chair - Hammer and nails - Camp table - Old golf clubs - Old golf balls How to Play Golf San Felipe-Style - Bring two old golf clubs
(7-, 8- or 9-iron recommended).
- Bring quite a few older balls as they are lost easily in the deep mud. - Place empty beer bottles on the crowns of several different sand bars at low tide. - Pinch the sand/mud together with your fingers to make a “tee” for your ball
(every shot).
- First person to hit the bottle with their ball wins the skin. - Advanced players bring a pull cart to place a beer-filled cooler on. - Pick up all the bottles before the tide comes in.
Thank you Gracias (graw-see-us) No thank you
No gracias (no graw-see-us) (useful for pedestrian vendors) Please
Por favor (poor-fuh-vore) Hello
Hola (oh-la) Bye
Adiós (ah-dee-ose)
Give me a beer
Dame una cerveza
(dah-may, oo-na, ser-vay-suh)
(use “por favor” after)
Where is the bathroom?
Dónde está el baño?
(done-day, eh-stah, el, bah-nyo) I am from the U.S.
Soy de Estados Unido
(soy, day, eh-stah-dose, oo-knee-dose) How much does it cost? Cuánto cuesta? (kwahn-toe, kweh-stah) I’m drunk
Estoy borracho (es-toy, boar-ah-cho) I want my attorney
Quiero mi abogado
(key-arrow, me, ah-bo-gah-doe) Now!
Pronto! (prawn-toe) 04
When to Go Spring and fall offer the best weather. What to Catch Tecate SCORE San Felipe 250
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GADGETS & GEAR
REVIEWS
TECH all hands on
Chiefs Tobacco Bundle Price: $50
Included are one Tobacco Man Wash and Man Soap, which are nontoxic, biodegradable and made with organic coconut and olive oils. Their tagline is “Smell like a fresh humidor in Cuba, not like a cheap cigarette.” That’s a motto any guy should adhere to. You too can smell … like Fidel.
ChiefsForMen.com
By Cory Waterhouse
Ley .925 Pasion Azteca Premium Anejo Price: starts at $225,000
The Ultra Premium Tequila Ley .925 Pasion Azteca is one of the most expensive tequilas in the world and the Holy Grail of all premium tequila drinks. Contains 100 percent blue agave and is listed by Guinness World Records as the most expensive bottle ever sold. Considering you get
somewhere around 20 “shots” out of a bottle with that capacity, that makes each drink roughly $11,250. Bottoms up! Ley925.com
Wow
Factor
Zenvo ST1 Price: $1 million
Denmark has never produced a vehicle of their own. Until now. This isn’t some eco-car or family sedan, the very first thing Denmark built is something Denmark and car enthusiasts can all drool over. The Zenvo ST1 is a 6.8L V8, 1,004 hp, 0-62 mph-in-3-seconds, monsterlooking supercar. Its top speed of 233 mph comes courtesy of an engine that uses a turbocharger AND a supercharger. Dear Santa … or … Dear Rich Uncle I Don’t Know About … Dear Satan? ZenvoAutomotive.com
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Gaucho Grill Price: $22,000
The Gaucho from Kalamazoo Gourmet is a wood-fired grill in the Argentinean style. Control the intensity of the heat by raising and lowering the grill rack above the flavorful wood fire. Use the 36-inch spoked wheel to effortlessly raise food high above the fire for lower-temperature barbecue flavors, or lower the grill rack for searing heat. This is the only gaucho one finds in Kalamazoo.
KalamazooGourmet.com
Ding Dong Breaching Tool Price: TBD
OnePlus One Mobile Device
A sledgehammer. A battering ram. A pry bar. All are essential breaching tools for operators who need to get through doors quickly. The Ding Dong combines these three tools into one tight package. The enlarged hammer head features machined crosshatching that effectively bites into doors and other surfaces as you smash into them, minimizing slip and maximizing impact. The enlarged pry bar at the end of the handle is perfect for wedging into door frames. The Ding Dong’s fiberglass handle features two molded rings equally spaced to create mechanical stops for the operator’s hands, ensuring a solid grip when swinging at or ramming objects. Also a handy tool for DWDs (Dads With Daughters). GerberGear.com
Price: 16GB $299; 64GB $350
Packing a Qualcomm Snapdragon 801 processor with 2.5GHz Quad-Core CPUs, the OnePlus One’s operational capacity and performance are enhanced by Qualcomm’s heterogeneous computing approach. The OnePlus One packs a 5.5” 1080p full HD JDI screen. LTPS and TOL (Touch On Lens) technology provides an incredibly sharp picture and makes the gorgeous 178 degree vision display significantly more shatterproof. A Sony Exmor IMX214 13 megapixel camera with f/2.0 aperture and dual LED flash delivers amazing shots day or night, made more precise and detailed by the six physical lenses. Even selfies are more beautiful with a 5 megapixel distortion free front-facing camera and extra wide 80 degree capture angle. I want one. Please? You can send it right here to our office … as long as Steve (Kang) promises not to steal it. OnePlus.net
If you’d like to have your product reviewed by 4L Magazine, e-mail cory@fourelmagazine.com may 2014 | Fully cultured, yet unshaven | 4L magazine 83
GADGETS & GEAR
REVIEWS
TECH all hands on
DeskPal Desk Organizer Price: $30
DeskPal was created out of necessity. We were sick of the desk clutter, bits everywhere scattered across our workspaces. If you can’t fit it on the DeskPal it’s not worth having. Also with the Display Dock, it helps to keep your favorite gadgets together in the one place. Now if I’d paid
any attention in Mr. Honsberger’s woodshop class, I could probably make this myself. Alas, I did not so I’ll just buy this instead. DeskPal.co
Juggernaut Price: $2,500
Rungu’s Juggernaut is the first all fat tire bullfrog trike available. The three fat tires improve float on sand and snow over fat bikes by 50 percent! With the added grip and stability of the bike, it can overcome obstacles up to six-feet tall at crawl speed. Not only will your trike perform amazingly but it’ll grab attention just as well. Rampaging horde and “Flight of the Valkyries” soundtrack sold separately. RideRungu.com/Juggernaut
Kor-FX Haptic Wireless Gaming Vest Price: TBD
Get environmental feedback from your game! Kor-FX uses cuttingedge technology that lets you feel every movement, bullet and explosion. The gaming vest uses award-winning 4DFX technology that transforms the acousto-haptic signals (audio) coming from your games or media into pinpointed high-definition feedback that allows you to feel the on-screen action and environmental factors for the first time. Explosions rattle you. The blades of your attack chopper thump in your chest. It’s the next generation of environmental realism. I’m sorry honey, I HAD to buy an Xbox One. For research. And 4L. And science. Lotsa science ... KorFX.com
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4lmagazine.com
Onyx Sofa Price: $186,000
A 3-meter-long seat made of carbon fiber and Volvic volcanic lava stone, the Onyx from Peugeot Design Lab is the first in a line of made-to-measure furniture. Why, you ask? Why not? At
least it won’t be comfortable, preventing listless layabouts from lounging all day on your couch, watching both seasons of Wilfred on Netflix. PeugeotDesignLab.com
The Human Ball Price: $1,500
The Human Ball luxury play item by Opulent Items redefines what it means to “have a ball.” Experience life on the inside of a rolling and bouncing ball that bounces differently based on the terrain. The ball comes in two different sizes and takes 15 minutes to inflate. It looks totally
unsafe and not an item you’ll use very often. Which means I’d like to have three of them. This seems like a perfect toy to play with while mom’s at work. Use at your own discretion. And don’t tell mom I said it’s OK to play with. OpulentItems.com
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may 2014 | Fully cultured, yet unshaven | 4L magazine 85
7/26/13 11:40:49 AM
MUSIC LISTINGS
HOT WIRE
concert dates
rhythm
5/8 Old 97’s, Belly Up The Old 97’s are recognized as pioneers in the ‘90s alternative country music movement.
5/10:
5/9 Ingrid Michaelson, Humphreys Concerts by the Bay The indie pop singer is most recognized for her song “The Way I Am” and has tunes featured in several popular TV shows, including The Vampire Diaries, Scrubs and Grey’s Anatomy.
Belly Up
Roger Clyne & the Peacemakers
5/9 Tristan Prettyman & Paul Cannon, Paradise Point Resort and Spa Both of these San Diego natives are gifted and have strong talents for music. Tristan, aside from being a musician, is also a model for Roxy. She’s also graced the pages of this magazine. So, we’re a little partial. Paul made it as far as the top 50 on American Idol. Check out his cover to “Juicy” by Biggie Smalls on YouTube. 5/10 Roger Clyne & the Peacemakers, Belly Up There’s nothing to see here but pure rock ‘n’ roll, folks. Fans commonly refer to the band as “RCPM.” 5/10 Morrissey with special guest Tom Jones, Los Angeles Sports Arena These two legends of their time share the stage. Steven Patrick Morrissey was the former lead singer of the popular U.K. band The Smiths, and Tom Jones, the 1966 Grammy winner for best new artist, went on to become the Panty Champion of the Planet. 5/10 We Are Scientists, Casbah For the record, they aren’t scientists, they’re musicians. … Glad we got that out of the way. The band’s breakthrough came with their second album With Love and Squalor. 5/14 Stephen “Ragga” Marley, Belly Up Stephen Marley is one of 11 recognized children of reggae legend Bob Marley. Four others are claimed to be his kids. See … who says pot smokers are lazy? Anywho, “Ragga,” short for “Raggamuffin,” is a five time Grammy-winning artist, producer and member of Ziggy Marley & The Melody Makers, where he shares lead singing duties with his older brother.
5/24:
HelloGoodbye The Irenic
5/15 Journey and Steve Miller Band, Sleep Train Amphitheatre Both of these San Francisco bands came to prominence within the late 1960s/early ‘70s. Check out Journey’s hit song “Don’t Stop Believin’” and the Steve Miller Band’s “Joker.” And don’t forget to take your mom and dad. Especially your mom. 5/16 Through the Roots, House of Blues Through the Roots is an up-and-coming reggae/rock band. If you’re into music like Rebelution or Tribal Seeds then you might enjoy these guys, too. 5/19 Band of Skulls, House of Blues This band is native to the U.K. and produces an awesome garage/indie-rock sound. For some reason I thought their name had something to do with Game of Thrones. Sounds like it should, right? 5/20 Nickel Creek, Balboa Theatre After nine long years, Nickel Creek just dropped an album on April 1. The band also announced a tour. Hence being in this month’s Hotwire. Captain Obvious to the rescue. 5/21 Joan Osborne and Birds of Tokyo, Birch Aquarium at Scripps Joan Osborne is best known for her song “One of Us.” The Birds of Tokyo are native to Australia, where they reached the No. 3 spot on the Air Independent Album Charts and remained in the top 10 for 36 consecutive weeks in 2008.
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5/15:
Steve Miller Band Sleep Train Amphitheatre
4lmagazine.com
5/9:
tristan prettyman
Paradise Point Resort
5/14:
steven marley Belly Up
6/2:
one republic
Sleep Train Amphitheatre
5/23 Against Me!, House of Blues Damn punkers, get off my lawn! 5/23-25 Payne Pest Management San Diego Jazz Festival, Omni Resorts La Costa The three-day San Diego Jazz Festival features various top-name musicians over Memorial Day weekend. 5/24 HelloGoodbye, The Irenic HelloGoodbye is straight outta Huntington Beach, California. The band was formed in 2001 by lead singer Forrest Kline. Check out the song “Here (In Your Arms).” 5/27 Crystal Fighters, The Irenic The Crystal Fighters present fast and passionate alternative dance music. They originally formed in London in 2007. 5/27 Stephen Stills, Belly Up This man is pretty much a blues and folk music genius obviously known for his work with Buffalo Springfield, Crosby, Stills, Nash and Young and various pairings and triplings of that last act. Stills was inducted to the Rock and Roll Hall of Fame twice in the same night. 5/28 Backstreet Boys, Cal Coast Credit Union Open Air Theatre at SDSU Backstreet’s back alright—and they’re coming to San Diego. 5/28 Local H, The Hideout Local H is an alternative rock band that was originally formed in Illinois in 1990. They are best known for their hit song “Bound for the Floor.” 5/29 Stu Larsen, House of Blues This singer has an incredibly mesmerizing voice backed by a very simple yet effective folk melody. If you can, make your way to the HOB for this. 5/30 M.I.A., SOMA San Diego M.I.A. is both a play on her own name (Mathangi “Maya” Arulpragasam) and the acronym “Missing in Action.” She is probably most known for her song “Paper Planes” that was featured in Seth Rogan’s Pineapple Express and the trailer for Michael Moore’s Capitalism: A Love Story. 5/30-6/1 BottleRock Napa, Napa Valley Expo It’s a multi-genre music/food/wine festival featuring Outkast, Weezer, The Cure, Matt and Kim, The Fray and many more acts, the wines of several different local wineries and grub from top area restaurants. 6/2 One Republic with the Script, Sleep Train Amphitheatre The members of One Republic are originally from Colorado and are most well known for their hit song “Apologize,” which was remixed by Timbaland. 6/3 and 6/5 Rodriguez, North Park Theater Rodriguez, the subject of the 2012 Oscar-winning documentary Searching For Sugar Man, lived a fairly normal, modest life in Detroit, unaware that two folky records he released years ago to little fanfare in the U.S. had become monster hits in antiapartheid South Africa.
may 2014 | Fully cultured, yet unshaven | 4L magazine 87
LOCAL EVENTS
happenings
around town
around town
CRUISIN’
PERFORMANCE BASED
May 11:
Mother’s Day Sunset Dinner Cruise Price: Starting at $75 per person Venue: Hornblower Cruises & Events Locale: Downtown
Three hours of celebration and culinary excellence await Mother’s Day Dinner Cruise guests. I think I said this around a
year ago … in this very same m’zine … take care of your mom. She raised your ungrateful ass. The least you can do is buy her dinner.
May 7-10:
San Diego Surf Film Festival
Price: $5-$100 Venue: Bird’s Surf Shed Locale: Mission Bay
Highlighting more than 25 international films, a surf art gallery, amazing live music, beach clean-ups, shaping demos and surf expression sessions. Chaka bra … I hope none of you dweebs drop into my sick whitewash. I’d have to beat you with my foam board. That has no leash. Dawg.
May 17: Ongoing:
Who Dunnit? Gaslamp Price: $25 Venue: Dick’s Last Resort Locale: Gaslamp
Murder n Mayhem’s Who Dunnit? Gaslamp is a murder mystery adventure tour that lasts approximately two hours. You will visit several of the Gaslamp’s most popular destinations while solving a murder mystery. Again, my monthly inclusion
of a murder mystery adventure dinner. This sounds fun. I’d really like to go. I’d probably write about it, glowingly, in this very magazine. Just sayin’...
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Pet Day on the Bay Price: $24 per person; dogs cruise free Venue: Hornblower Cruises & Events Locale: Downtown
Hornblower’s popular, pup-friendly Pet Day on San Diego Bay promises a tail-wagging good time! This is the one time each year that Hornblower invites dogs to cruise for free with their owners. Sounds like a dog poop parade to me. Don’t wear flip flops. Or do. I’m not here to judge. You freaks.
MUSIC TO YOUR EARS
LAUGH OUT LOUD
May 13:
Ocean Commotion Benefit Concert for San Diego Coastkeeper Price: $10 (in advance); $12 (day of show); $18 (reserved seating) Venue: Belly Up Locale: Solana Beach
Bred in Oceanside, where the ocean, beaches and pier hum with life, The Barnwell Shift conceived of a community of musicians and music lovers jamming to live tunes, sharing great prizes, having fun and helping keep our waters clean. Just a
notice: Keep your eyes peeled for Bagby Beer Co. opening up soon in Oceanside on Coast Highway. Everyone is expecting good things from that group …
May 19:
VETERANS MEMORIAL FUNDRAISER
May 15-18:
Charlie Murphy Price: $29 Venue: The American Comedy Company Locale: Gaslamp
Charlie Murphy’s rapid evolution from Chappelle’s Show cast member to top-billed international comedian, playing to sold-out audiences around the globe, has been remarkable. OK … everyone has seen Chappelle’s Show. And we also know about couches and what the
five fingers say to the face ... but let’s leave it at that. No need to get ignorant and racist and try and blame it on a comedy show.
Price: $25 Donation Venue: Belly Up Locale: Solana Beach
The Solana Beach Veterans Memorial Committee invites you and yours to a very special evening fundraiser at the Belly Up Tavern in the featuring Classic Rock by The Fabulous Pelicans. Your $25.00 Minimum Donation includes a raffle ticket for a beautiful gift basket. See you there. Calling dibs on my gift basket now. May 23-25:
Payne Pest Management San Diego Jazz Festival Price: $50-$750 Venue: La Costa Resort & Spa Locale: Carlsbad
The San Diego Jazz Festival lineup includes Grammy award winners and some of the top names in the industry. I love jazz. If you can listen to the entire Kind of Blue
album and not like it, then you’re a boring jerk who probably doesn’t even wave when someone let’s you in their lane in traffic. You’re a turd.
May 22-25: May 31:
Hugh Laurie and The Copper Bottom Band Price: $40-$75 Venue: Historic Balboa Theatre Locale: Downtown
The multi-talented Hugh Laurie has had an exceptional career as an actor, producer, writer and musician/composer. Dr. House will be rocking out! Actually, you should see Hugh Laurie in a show called Blackadder. He’s really funny and
Mr. Bean’s on the show too. If Bean’s your thing. Dammit, that almost rhymes. Beans and Theengs. Nevermind … move along …
Steve-O Price: $28 Venue: The American Comedy Company Locale: Gaslamp
Steve-O has become a household name and it all started when he snatched a video camera from his father’s closet when he was 15 years old, producing homemade skateboarding videos featuring dangerous stunts mixed with comical behavior. Who’s taking odds on how many testicles are getting stapled in the Gaslamp those four nights?
may 2014 | Fully cultured, yet unshaven | 4L magazine 89
around town
LOCAL EVENTS
NEIGHBORLY FESTIVALS
the runs May 18:
Navy’s Bay Bridge Run/Walk Price: $19-$215 Venue: Hilton Bayfront Locale: Coronado
This unique 4-mile run/walk has a one-of-a-kind spectacular panoramic view as participants make their way to Coronado’s beautiful Tidelands Park from Downtown San Diego over the Coronado Bay Bridge. My feelings about
Coronado are well known. One of the most beautiful places in San Diego. Enjoy. May 30-31:
Grunion Run Price: $14 (members); $16 (public) Venue: Birch Aquarium at Scripps Locale: La Jolla
Get ready for a true Southern California experience! Observe hundreds of small silver fish called grunion ride the waves onto La Jolla beaches to spawn. Prepare for cool, wet conditions and bring a flashlight. This is always fun, but we used this as an excuse in high school to go drink at the beach. So if my daughter Samantha says she’s going grunion hunting, she’s grounded for a month.
May 17:
North Park Festival of the Arts & Craft Beer Block Price: Free (festival); $30 (Craft Beer Block); $50 (VIP) Venue: 30th Street and University Locale: North Park
MASS CONSUMABLES
This free festival has grown into a local tradition embracing a diverse lineup of bands, dancers and artists into one marathon day of performances spread across multiple stages. Festivals are cool. Throw in the craft beer and it’s a party. Just
for S&G’s, maybe make a hipster bingo board. Mustache, ironic tie, suspenders on shorts, glasses with no lenses, carabiner key ring, B.O., ironic irony …
May 18:
Sicilian Festival Price: Free (festival); $30 (Craft Beer Block); $50 (VIP) Venue: Little Italy neighborhood Locale: Downtown
The music, dance, culture and cuisine of Sicily come to the streets of San Diego’s Little Italy neighborhood as part of the annual Sicilian Festival celebration. Keep your accent and Godfather jokes to yourself. Enjoy the food, leave the douchbaggery at home. May 18:
Fiesta del Sol Price: Free Venue: Fletcher Cove Beach Park Locale: Solana Beach
The annual family and community event features stellar live music, an arts & crafts fair, children’s activities, an international food court and a beer & wine garden. When I worked for the Coast News, I wrote a column about the bathrooms at Fletcher Cove and how people were losing their minds about it. I got a ton of hate mail. People in that area are seriously, obsessively angry about beach shitters. Do not goof on that topic. They will gut you.
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May 22:
Tequila & Craft Beer Dinner Price: $90-$250 Venue: Mustangs & Burros and Estancia La Jolla Hotel & Spa Locale: La Jolla
Mustangs & Burros at Estancia La Jolla presents our exclusive handselected Herradura Double Barrel Reposado. Join us for a Craft Beer Reception & Four-Course Dinner paired with Barrel Aged Tequila Cocktails. Speaking of tequila, don’t forget to read Miles Roberson’s intro
to tequila. That guy definitely knows his agave from a hole in the ground.
May 31:
Bacon & Barrels Price: $30-$300 Venue: Embarcadero Marina Park South Locale: Downtown
Bacon & Barrels is an outdoor festival for the bacon-obsessed foodies and those who prefer their drinks from a barrel. I’d eat bacon from a barrel. Or in
a house. Or with a mouse. Or from a trash can. Sam-I-Am.
striving to make a
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Magazine PRESENTS
ral
ssy
ssic
the inaugural
Classy golf classic
CANCE E G E L R FOR COL BENEFITING
Friday, august 29th Coronado Golf Course Check-in: 10:30 a.m. BBQ Lunch: 11:00 p.m. Tee Time: 12:30 p.m. Post Round Party & Awards: 5:30 p.m. Go to CancerforCollege.org for more info and to sign up