Coronado Magazine - 2019 Spring/Summer Dining Guide

CORONADO MARCH 2019

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Before dessert, check out all the dining Coronado has to offer. See Page 15 Coronado Magazine - March

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Jan: 619-806-7052 | Chris: 619-203-8538 | Lennie: 619-894-0033 DRE#01120956 Š2019 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information.

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Coronado Magazine - March

The Official Island Magazine

CORONADO March 2019 | no. 220 Since 1983

08 Coronado Chef: Angel Jaramillo at the Loews 15 Dining Directory 17 Restaurant Menus 37 Parenting: Dinner with Animals 43 Fashion: Hello Spring 2019!

53 Operation Homelife: The Family We Choose 59 Modern Kitchen Prep 68 Coronado Cooks: Clyde Van Arsdale 73 A Wee Taste of the Irish 78 Finance: Protect Yourself From Identity Theft 81 Taxes & You: Child Tax Credit 82 Then & Now: CHA Celebrates 50 Years

Publisher Dean Eckenroth publisher@eaglenewsca.com Associate Publisher Dean K. Eckenroth Jr. editor@eaglenewsca.com Director of Operations Daniel Toennies daniel@eaglenewsca.com

Editorial David Axelson david@eaglenewsca.com Alessandra Selgi-Harrigan alessandra@eaglenewsca.com Susie Clifford copyeditor@eaglenewsca.com

Business Development Patricia Ross patricia@eaglenewsca.com Amanda Seden-Ramirez amanda@eaglenewsca.com Krysta Murray krysta@eaglenewsca.com

Production Andrew Koorey Printing Advanced Web Offset Distribution Roberto Gamez

CORONADO MARCH 2019

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DINING Clayton Bakery & Bistro to Open Spring 2019

Coronado Magazine - March

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Coronado Magazine - March

Timeless Designs for Life

Interior Design

Decorating

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Coronado Magazine - March

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CORONADO CHEF

Loews Coronado Chef Angel Jaramillo Creating Superb Banquet Fare

by David Axelson On the off-chance you have a small or large banquet looming in your future, you need look no farther than Loews Coronado Bay Resort and Banquet Chef Angel Jaramillo for the answer to your culinary needs. Rubberized chicken and gloppy potatoes are long gone, thankfully replaced by Jaramillo’s rich flavor profiles and vibrant colors that will definitely add to your festive occasion.

Jaramillo was born in Tijuana, one of four children of Enrique and Ana Maria Jaramillo. Angel graduated from Castle Park High School, where he lettered for four years on playoff-caliber soccer teams for the Trojans as a defender. After graduating from high school, Jaramillo spent two years at San Diego State University where he was majoring in Elementary Education, when a realization hit home. “I wasn’t fascinated with the classes,” Jaramillo recalled. “I was working in a restaurant, which I enjoyed, and I thought, ‘Why not study something I really liked?’ I thought if I didn’t change, it would be something I might regret afterwards. I went to the Art Institute of CaliforniaSan Diego after that.”

Jaramillo didn’t have to look too far to find his first culinary influence. “It started with my Mom’s cooking and my interest with everything she made, mostly Mexican food. We never went to a restaurant because she was working as a house maid.

I was interested in all the spices, the ingredients and the vegetables she used.

And I am still trying to make the foods she used to make.

What I like most is her Mole Verde. And every Sunday we sat down as a family and she made Chilaquiles. I always remembered that. She just goes through and makes the food. She doesn’t go by any recipes,

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Coronado Magazine - March

and she won’t write them down so I can have them. I go to her home in San Diego, sit with her and watch how she does everything.”

Jaramillo was also happy with his decision to attend the Art Institute, which is located in Mission Valley. “It gave me more information. I didn’t know how to make fine dining food, my food was more rustic. I learned how to make a recipe, how to handle a kitchen, how the Brigade systems works and the hierarchy of the kitchen.”

Perhaps the most impressive part of Chef Jaramillo’s early career occurred while he was working his way through the Art Institute. “I was working from 8 a.m. to 4:30 p.m. and going to school from 6 to 11 p.m. I was married at that time, too, and I didn’t see my wife. The last year of school my wife was pregnant, which was hard for her and me, too. She always reminds me of that. We’ve been married 11 years now and we have one girl and two boys. Our little girl is a dancer and the boys are aged five and three.”

Jaramillo has combined his love of soccer, specifically the Mexican professional team Chivas Guadalajara (Club Deportivo Guadalajara), with his very obvious love for his children. “They were all given Chivas jerseys when they were born,” laughing as he admitted that fun fact. Jaramillo counts cooking at home and watching soccer as two of his favorite ways to spend time away from the hotel.

Jaramillo’s first culinary supervisory position was at an IHOP in Eastlake, where he was also a line cook. “Typically we had three cooks working at a time, and sometimes I would have to work all day if someone didn’t call in. I got paid by the hour and now I understand the importance of

Chef Angel Jaramillo has been with Loews Coronado Bay Resort for nearly nine years, the last several as Banquet Chef in charge of a staff of 16 cooks. His Baja-inspired banquet creations feature rich flavors and vibrant colors.

Photo by David Axelson that. I remember every holiday was just crazy. There were order tickets streaming all the way to the floor and the rail (where the orders are displayed horizontally for the cooks) was full. Everybody was working to get things done. At the time in Eastlake, IHOP was the only restaurant there.”

His next career stop was a stint at Roman’s Macaroni Grill, which as the name implies is an Italian eatery. “They were teaching me management,” Jaramillo recalled. “And that was when I started to believe I always wanted to be in the kitchen, as a manager and a chef in charge of the kitchen.

It hit home that is where I wanted to be. I used to go to the meetings to see the new dishes, then train the staff of 12 how to make them. It took a while to teach them all because some guys are there for the money and some are

there because they like the job.”

Inside information got Jaramillo in the door at Loews Coronado Bay Resort in June 2010, shortly after he graduated from culinary school. “My wife worked at the spa and three of my brothers-in-law worked at Loews. They told me about a position here as a supervisor for the Market Café, which is now the Crown Landing. I was here for five years as a supervisor, running the staff, making sure they knew the menu, ordering the inventory, scheduling, and doing the cooking as well. After a while I wanted to learn something different and I went to Venga Venga Cantina and Tequila Bar in Chula Vista. They had an issue with the lease, and they went out of business after I was there a year. I was without work for six months before a chef here in banquets

Coronado Magazine - March

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at Loews called and said we need help in the department. I came back to Loews and I am very grateful for that.”

But there was more to learn. “I worked with Chef Jose Sandoval, who was the banquet chef here when I returned.

He taught me everything about how a banquet works, how to serve, how to handle a big event, handling scheduling, managing inventories and ordering for big events. I was used to restaurants and that was it. Banquets are totally different.”

Jaramillo has a staff of 16 cooks to deploy for banquets, which was taxed to the maximum by a large group in 2018, which he described. “We had 1,200 people here for a week, who wanted to experience different food every day, with different restaurant themes, related to Southern California As an example, they wanted street food from Mexico, tacos, tortas, food from breakfast places in Mexico, ceviche and Chilaquiles. I started ordering food a week ahead to make sure we had all the produce, seafood and meat we needed.

Our full staff was on alert and we had double shifts. I was working from 4 a.m. to 9 p.m. Those were long days.”

But the time and effort have paid off. When my wife Sharon and I visited Crown Landing at Loews Coronado

Not your Mom’s flan recipe, but rather Choco Flan. This dish prepared

by Loews Coronado Bay Resort Banquet Chef Angel Jaramillo takes traditional flan to a new level and includes Strawberry Coulis, caramel and almond ‘sand,’ and strawberry and champagne ice cream.

Underneath it all is a crust of chocolate. Accompanied with a cup of strong de-caffeinated coffee, it’s hard to beat.

Photo by David Axelson Page 10

Coronado Magazine - March

At a recent taste-testing of food available at banquets at Loews Coronado Bay Resort, Banquet Chef Angel Jaramillo prepared this dish of seared scallops with roasted poblano beurre blanc (butter), roasted corn, rajas (peppers) and salad with radishes and fried tortillas. All of the flavors worked in combination with the others to create an outstanding dish.

Photo by David Axelson

Bay Resort recently to sample the fare prepared by Chef Jaramillo, Loews Coronado Executive Chef Chris Aguirre stopped by to say hello. Aguirre said 2018 was a great year for the Banquet Department under Jaramillo’s guidance.

The respect is mutual as Jaramillo said of Aguirre, “He is my mentor and Chef Aguirre is very knowledgeable. He gives me ideas how to make things better.”

As for the tasting, Chef Jaramillo returned to his old stomping grounds of the kitchen that serves the Crown Landing Restaurant and prepared a four-course banquet dinner for the Better Half and me, which was Baja influenced, beautifully plated and delicious. We both are white wine aficionados and tend to ignore the ‘red wine with beef-white wine with fish’ dictum. Sharon ordered a glass of Brancott Estate Sauvignon Blanc from New Zealand and I had Banfi Le Rime Pinot Grigio from Toscana, Italy. Both complimented the meal which followed very well and were reasonably priced.

The first course was a salad which consisted of roasted vegetables, avocado puree, ancho chili vinaigrette, queso fresca, and roasted pepitas (pumpkin seeds). As you can tell from the ingredients, this isn’t your typical salad and the star of the dish in my mind was the roasted vegetables,

which added an unexpected depth you don’t often find in a salad course. The color palate Chef Jaramillo utilized for the presentation was beautiful.

As a later-in-life arriver to the concept of fresh seafood, I spent most of my formative years in land-locked Kansas City where by definition ‘fresh’ seafood is at least one day old, scallops have a strong gastronomic allure for me.

When they arrive unexpectedly on a plate in a restaurant, particularly when the scallops are prepared by a top-flight chef, that’s potentially a big event. And we were both pleased with the outcome.

Specifically the dish was seared scallops with roasted poblano beurre blanc (butter), roasted corn, rajas (peppers) and salad with radishes and fried tortillas. Scallops have a subtle taste profile and can be easily overwhelmed, but that was not the case here. The beurre blanc provided depth, the peppers just a soupçon of spice and the fried tortillas a tad of crunch. It was a beautifully nuanced dish that all came together really, really well.

Our third dish was a grilled tenderloin with grilled green onion, roasted fingerling potatoes, Romesco sauce, achiote chimichurri, salsa fresca and avocado puree. Another culinary treat we discovered not long ago was Romesco sauce, which originated in Catalonia, reputedly as a sauce to accompany fish. There’s another culinary custom we can throw out as Chef Jaramillo used Romesco sauce to great effect to bring out the best in his grilled tenderloin. If you haven’t already, make Romesco sauce your friend.

For dessert, Chef Jaramillo elevated a traditional flan several levels into Choco Flan with Strawberry Coulis, including caramel and almond ‘sand,’ plus strawberry and champagne ice cream. The flan was served on a crust of chocolate with the consistency of graham cracker crust and the ‘sand’ provided a sugary crunch. Choco Flan is sweet, but not overly so, and nobody should say anything bad about flan, ever.

To use a sports analogy, the culinary team at Loews is deep and talented and Banquet Chef Angel Jaramillo is clearly one of the stars of their lineup. Any banquet would be a big hit under his direction.

Romesco Sauce From Chef Angel Jaramillo Banquet Chef at Loews Coronado Bay Resort

16 ounces roasted red pepper 1/2 cup toasted almonds 3 roasted roma tomato 1/4 cup extra virgin olive oil 2 garlic cloves 2 tablespoons red wine vinegar 1 teaspoon smoked paprika 4 toasted guajillo peppers 3/4 teaspoon salt 2 slices of good stale white bread

Roast the peppers in the stove or grill until charred, place the pepper in a bowl, cover the bowl with plastic for about 5 minutes. Peel and set aside to cool.

(Canned roasted red peppers can be used.)

Toast sliced almonds in a 350º F oven for 6 minutes or until golden brown, set aside to cool.

Char the tomato on the stove or grill and peel; set aside and cool.

(Canned roasted tomato can be used.)

Cut the bread in cubes. Toast the bread in a 350º F oven until golden brown.

Toast the guajillo pepper in a sauté pan for 30 seconds on each side, just to get the aroma and oils from the pepper.

Do not over toast this will make the sauce bitter.

Blend all ingredients including the paprika, olive oil, garlic and red wine vinegar. Season to taste. Serve at room temperature.

Coronado Magazine - March

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Coronado Magazine - March

Coronado Magazine - March

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Coronado Magazine - March

Dining Directory Coffee Shops / Cafés Seafood 1500 Ocean At Hotel Del (619) 522-8100 Bluewater Boathouse 701 Strand Way (619) 435-0155 Bistro D’Asia & Sushi Bar 1301 Orange Ave (619) 437-6677 The Brigantine* 1333 Orange Ave. (619) 435-4166 Crown Landing At Loews Coronado Bay (619) 424-4444 Leroy’s Kitchen + Lounge 1015 Orange Ave. (619) 437-6087 Peohe’s Ferry Landing (619) 437-4474 Poké 123 1009 Orange Ave. Sheerwater At Hotel Del (619) 522-8490 Stake Chophouse + Bar 1309 Orange Ave. (619) 522-0077 Yummy Sushi 1330 Orange Ave. (619) 435-2771

Mexican Clayton’s Mexican Take Out 1107 10th St. (619) 437-8811 Coronado Mexican Village 126 Orange Ave. (619) 319-5955 Fonda Don Diego 120 Orange Ave. (619) 537-0054 La Salsa 1360 Orange Ave. (619) 435-7778 Miguel’s Cocina* 1351 Orange Ave. (619) 437-4237 El Roy’s Tequila Bar + Kitchen Ferry Landing (619) 537-0195

French

Amalo Brew 640 Orange Ave. (619) 537-9011 Bruegger’s Bagels 1305 Orange Ave. (619) 435-3900 Café 1134 1134 Orange Ave. (619) 437-1134 Café Madrid Coffee Cart 1029 Orange Ave. (619) 843-2524 Calypso Café 505 Grand Caribe Isle (619) 423-5144 Clayton’s Coffee Shop 979 Orange Ave. (619) 435-5425 Coronado Coffee Co. Ferry Landing (619) 522-0217

Asian

Chez Loma 1132 Loma Ave. (619) 435-0661

Bistro D’Asia & Sushi Bar 1301 Orange Ave (619) 437-6677

Crown Bistro 520 Orange Ave. (619) 435-3678

Swaddee Thai 1001 C Ave. (619) 435-8110

Waitersto-Go Delivery Service waiterstogo.com (619) 522-9849

Tartine* West Pac Noodle Bar 1166 Orange Ave. (619) 313-6003 Yummy Sushi 1330 Orange Ave. (619) 435-2771

Coronado Cupcakery Ferry Landing (619) 437-0166 Market Café At Loews Resort (619) 424-4000

Sweets & Treats Clayton’s Bakery & Bistro 849 Orange Ave. Cold Stone Creamery Ferry Landing (619) 437-6919

Panera 980 Orange Ave. (619) 437-4288

Coronado Cupcakery Ferry Landing (619) 437-0166

Spiro’s Greek Café Ferry Landing (619) 435-1225

Gelato Paradiso 918 Orange Ave (619) 629-5343

Starbucks 960 Orange Ave. (619) 437-8306 Tartine* 1106 1st St. (619) 435-4323 Tent City 1100 Orange Ave. (619) 435-4611 Villa Nueva Bakery Cafe 956 Orange Ave. (619) 435-1256

Juice Crafters 943 Orange Ave. (619) 319-5931 Mootime Creamery 1025 Orange Ave. (619) 435-2422 Nado Gelato Cafe 1017 C Ave. (619) 522-9053 Villa Nueva Bakery Cafe 956 Orange Ave. (619) 435-1256 Yogurt Escape 942 Orange Ave. (619) 435-9700

* = DogFriendly Patio

Italian

Il Fornaio 1333 1st St. (619) 437-4911

Island Pasta 1202 Orange Ave. (619) 435-4545 Maretalia Ristorante 1300 Orange Ave. (619) 522-0946 Primavera 932 Orange Ave. (619) 435-0454

Village Pizzeria 1206 Orange Ave. (619) 522-0449 Village Pizzeria Bayside Ferry Landing (619) 437-0650 Nado Republic 1007 C Ave. (619) 996-3271

Coronado Magazine - March

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American

Pizza & Subs

Babcock & Story Bar At the Hotel Del (619) 435-6611

Lil’ Piggy’s BBQ Ferry Landing (619) 522-0217

Avenue Subs 878 Orange Ave. (619) 435-4668

Burger King Ferry Landing (619) 435-8707

McP’s Irish Pub & Grill 1107 Orange Ave. (619) 435-5280

Central Liquor & Deli 178 Orange Ave. (619) 435-0118

Burger Lounge* 922 Orange Ave. (619) 435-6835

Nicky Rotten’s Bar & Burger Joint 100 Orange Ave. (619) 537-0280

Crown Town Deli Ferry Landing (619) 675-0013

Clayton’s Coffee Shop 979 Orange Ave. (619) 435-5425 Coronado Brewing Co. 170 Orange Ave. (619) 437-4452 Crown Landing At Loews Resort (619) 424-4444 Current California Coastal Cuisine At Marriott (619) 435-3000 Feast and Fareway 2000 Visalia Row (619) 996-3322 KFC/Taco Bell 100 B Ave. (619) 435-2055

Night & Day Café 847 Orange Ave. (619) 435-9776 Stake Chophouse + Bar 1309 Orange Ave. (619) 522-0077

ENO Pizzeria & Wine Bar At Hotel Del (619) 522-8546

The Little Club 132 Orange Ave. (619) 435-5885

High Tide Bottle Shop & Kitchen 933 Orange Ave. (619) 435-1380

Market Café At Loews Resort (619) 424-4000

Subway 1330 Orange Ave. (619) 435-8272

Wine A Bit Coronado 928 Orange Ave. (619) 365-4953

Leroy’s Kitchen + Lounge 1015 Orange Ave. (619) 437-6087

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Domino’s 1330 Orange Ave. (619) 437-4241

Coronado Magazine - March

Village Pizzeria 1206 Orange Ave. (619) 522-0449 Village Pizzeria Bayside Ferry Landing (619) 437-0650 Which Wich 926 Orange Ave. (619) 522-9424

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All hand-dipped in our Optimistic ISA tempura batter and served with chiptole ranch Iconic Nachos Housemade seasoned corn tortilla chips smothered in ground beef, Reckless cheese sauce, jalapeños sour cream, diced tomatoes, chives and guacamole All-American Aloha Super Barrio Southern Hickory BBQ

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Bringing great people and attitudes together 20

2019 Coronado Magazine - March

WRAPTTITUDE

Asada Wrap Grated pepper Jack cheese, pinto beans, roasted corn, cilantro, sautéed onions/ peppers with chipotle spread and avocado Intriguing Vegan Homemade roasted garlic and chickpea hummus with cilantro, olive oil, quinoa, black beans, shredded romaine lettuce, fresh tomatoes onions and avocado Lavish BBQ Pork Slow-cooked seasoned pork shoulder braised in our Immortal Dark IPA, house onion rings, cheddar cheese and smoked BBQ sauce Reel Ahi Tuna Pan seared Ahi, cilantro, rice, jalapeños, apples, ginger with fresh avocado slices with AVO-Cucumber sauce Chicken Curried Salad Marinated Indian curry grilled chicken breast with creamy curry paste, fresh diced apples, dried cranberries, celery and chopped romaine Original Cali Club Grilled marinated chicken breast with bacon, shredded romaine lettuce, tomato, avocado, honey dijon mustard and mayo For the complete menu, including our craft beer list and descriptions please visit our website.

Kitchen: Sun-Thur 11 a.m. – 8 p.m. and Fri-Sat 11 a.m.–9 p.m. riendly Dog F

Coronado Magazine - March

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Avenue Liquor, Subs & Wine (619) 435-4663 | 878 Orange Ave. | CoronadoSubs.com

REGULAR SUBS

Orange Ave. Italian Ham, pepperoni, salami, provolone, lettuce, tomato and onion

Ham Sub Lettuce, tomato, onion ham and provolone

Veggie Deluxe Lettuce, tomato, cucumber, avocado, olives, onion and cheese

BBQ Chicken Barbecued chicken, BBQ sauce, bacon, avocado, lettuce, tomato and onion

MEXICAN

Islander Carne Asada Bacon, Guacamole, Cheese

3 Mini Tacos Carne Asada or Chicken and Guacamole. Add bacon to make it an islander!

Islander Carne Quesadilla Carne Asada, Bacon, Guacamole and Cheese Chicken Quesadilla Chicken, Guacamole and Cheese. Make it an islander and add bacon!

Cheese Quesadilla A delicious blend of our best cheeses grilled to perfection between two extra large fresh quesadillas

Reuben Pastrami, sauerkraut, swiss, thousand island dressing Coronado Turkey, bacon, avocado, lettuce, tomato, onion cheese Club Turkey, ham, bacon, lettuce, tomato, onion and cheese BBQ Ribs Pork ribs, BBQ sauce, peppers, provolone, lettuce, tomato and onion Philly Cheese Steak Grilled onions, tender rib-eye steak, American cheese

Daily 6 a.m. - 2 a.m.

serving coronado over 19 years!

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Super Orange Ave Italian Pepper turkey, pastrami, bacon, Genoa salami, lettuce, tomato, onion and provolone Spicy Chicken Chicken, bacon, avacado, Pepper Jack, chipotle, lettuce, tomato and onion

Turkey Sub Lettuce, tomato, onion turkey and provolone

HOURS

SPECIALTY SUBS

Coronado Magazine - March

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riendl Dog F

SALADS

All salads come with choice of Caesar, Ranch, Thousand Island, Italian Dressing, Oil, Vinegar, Chipotle or Balsamic Islander Chicken Chicken, Bacon, Avocado, Cheese, Lettuce, Tomato, Onion Chicken Islander BBQ Chicken Islander Chef Islander Chicken Caesar

ISLANDER SUBS

Islander BLT Double bacon, lettuce, tomato and avocado

Islander Chicken Salad Chicken salad, bacon, lettuce, tomato, onion and provolone Islander Meatball Sub Meatballs, bacon, provolone, tomato sauce, parmesan

Islander Pepperoni Pizza Sub Pepperoni, sausage, bacon, provolone, pizza sauce and parmesan Islander Tuna Tuna fish, bacon, lettuce, tomato, onion and provolone

BREAKFAST

Islander Breakfast Bagel or Croissant Ham, Sausage, Bacon with Egg & Cheese

Chicken Caesar Islander Tuna Tuna, Bacon, Avocado, Cheese, Lettuce, Onion

Islander Breakfast Sandwich Ham, Sausage, Bacon, with Eggs and Cheese

Tuna Salad

SMOOTHIES Strawberry Banana Smoothie Fresh strawberries and bananas blended to perfection. The perfect summer smoothie, and one of our healthy patrons’ favorites!

Mixed Berry Smoothie Fresh mixed berries, vanilla yogurt, and a sweet mixture that is Avenue Subs Coronado’s secret weapon. You will want this smoothie everyday!

Islander Breakfast Burrito Carne Asada, Ham, Sausage, Bacon with Egg, Cheese, Onion & Bell Pepper Breakfast Burrito Ham, Sausage, Bacon with egg, Cheese, Onion & Bell Pepper

Breakfast menu and salad list available online. Ask your server for daily specials.

“We support our troops and offer a military discount”

Coronado Magazine - March

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Bistro D’Asia (619) 437-6677| 1301 Orange Ave.| bistrodasiacoronado.com

ASIAN TEMPTATIONS

Chef’s Vegetarian Lettuce Wraps Wok-seared tofu, bambooshoots, water chestnuts, mushrooms, & hoisin sauce presented with cool lettuce cups for wrapping

Crab and Cheese Wontons Served with sweet & pungent sauce

Siam Lettuce Wraps Chicken stir fried with bambooshoots, water chestnuts, mushrooms & hoisin sauce presented with cool lettuce cups for wrapping

Asian Lettuce Wraps Tempura shrimp tossed with lemon mustard sauce & served w/ crispy shrimp chips

Peking Crispy Duck Breast Succulent Peking duck spiced with cinnamon, clove & star anise, with small steamed lotus buns, hoisin sauce, cucumber & scallions Crispy Calamari Deep fried to a golden crisp, served with an Asian Aioli sauce

SOUPS

Last Emperor’s Wonton Mein & Chinese Greens Succulent Won Ton egg noodles, shrimp, BBQ pork and Chinese greens – Large enough for one person to experience eating like a king, or an excellent addition for dining family style Delicious Asian Fusion Dishes & Sushi Page 20

Coronado Magazine - March

Signapore Pork Pot Stickers Pan fried giant pork ravioli with soy ginger sesame sauce

Vegetable Spring Rolls Crispy rolls stuffed w/ mixed vegetables, served w/ sweet & sour sauce dipping sauce Edamame with Sea Salt Steamed edamame is perfectly balanced by sea salt

HOURS

Open Monday - Thursday from 11:30 a.m. to 9:30 p.m.

Open Friday & Saturday from 11:30 a.m. to 10:00 p.m.

Egg Drop Soup Vegetarian Hot & Sour Soup Miso Soup (Cup or Bowl)

NOODLED Chow Fun Fresh wide rice noodles stir fried with beef & broccoli Cantonese Crispy Pan Fried Mixed vegetables, shitake mushrooms and bamboo shoots wok fried w/ BBQ pork,chicken & shrimp in a light soy sauce Pad Thai Noodles Mei Fun rice noodles stir fried w/ chicken & shrimp, bean sprouts and eggs in a sweet and sour fish sauce with crushed peanuts BBQ Chicken Chow Mein Strips of BBQ duck stir or chicken fried with soft Cantonese noodles in a Thai sauce Signapore Style Rice Noodles Classic angel hair rice noodles stir fried w/ shrimp, bean sprouts & BBQ pork in Panang or Madras Curry Sauce Pad See-Ew Chow fun noodles stir fried w/chicken & shrimp, broccoli, carrots & egg with sweet dark soy sauce and oyster sauce

Bistro D’Asia (619) 437-6677| 1301 Orange Ave.| bistrodasiacoronado.com

SIZZLED Bangkok Spicy Beef Sliced flank steak woked w/ green pepper, snow peas, bamboo shoots, water chestnuts, onions & mushrooms in a spicy Kung Pao Sauce Bistro Style Teriyaki Chicken Sizzling Teriyaki chicken breast served on a bed of bean sprouts & mushrooms Hanoi Style White Fish Stir fried white fish in a Cantonese black bean sauce, served in a sizzling hot plate Waikiki Pineapple Chicken Hawaiian style sweet & sour chicken with pineapple, bell peppers, carrots and onions Firecracker Shrimp Tempura shrimp with sliced onions and green peppers in a red pepper sauce Sweet & Soup Pork Wok fried with pineapple, bell peppers, carrots & onions in sweet & sour sauce For the complete menu, visit our website. Dog friendly patio dining. y riendl F g o D

DINNER STEAMED Mekong Seafood Shrimp, scallops, & calamari steamed in a aromatic broth of roasted garlic Emerald Shrimp Steamed tiger shrimp and broccoli in a ginger infused light soy broth Vietnamese Style White Fish White fish steamed in a light ginger soy sauce Moo Goo Gai Pan Chicken fillet sautéed with fresh mushroom, broccoli & snow peas

DINNER GRILLED

Hong Kong Steak Grilled New York steak with green pepper and sweet onion,served Benihana style Korean Steak New York steak grilled w/ caramelized sesame soy sauce, roasted garlic & charred onion Asian Salmon Fresh salmon grilled & served w/garlic white sauce

SUSHI Egg Masago Squid Shrimp Salmon Smoked Salmon Salmon Roe Eel Seared Albacore Octopus Yellowtail Halibut Red Snapper Tuna

SASHIMI 5 PC. Assorted Nigiri Albacore, Red Snapper, Squid, Salmon & Yellowtail (No substitutions please) Ahi Poke Diced tuna tossed with seaweed salad in a Hawaiian sesame sauce with masago, gobo, and kaiware sprouts Mango Sashimi Salmon nigiri pieces with grab paste inside and mango cubes on top Chipotle Tartar Diced raw tuna tossed with green onions and jalapeño

Happy Hour Daily 3 to 6 p.m. in the Lizard Lounge Coronado Magazine - March

Page 21

Bluewater Boathouse (619) 435-0155 | 1701 Strand Way | bluewatergrill.com

STARTERS

FAVORITES

Spicy Edamame Togarashi and lemon juice

Chipotle Blackened Swordfish Chipotle dirty rice, and sweet corn and avocado relish Pan-Seared Sea Scallops Goat cheese grits, sweet corn, asparagus and chive oil Prawn Linguine Grape tomatoes, basil, garlic and tomato broth USDA Prime Top Sirloin Grilled and served with scalloped potatoes, asparagus, charred grape tomato, shallot herb butter Cedar Plank Salmon Salmon cooked on a cedar plank and topped with a maple Dijon glaze with scalloped potatoes and broccolini

Roasted Heirloom Cauliflower Romesco, parmesan and lemon zest Crab & Artichoke Dip Jalapeño, pepper jack and romano cheese. Served with corn tortilla chips Crispy Calamari Sweet chili sauce and cajun remoulade

GREENS

Seafood Louie Salad Lettuce, tomatoes, cucumber, egg, avocado, San Francisco Louie dressing, red rock crab, bay shrimp Magic Thai Salmon Salmon, baby spinach, quinoa, tropical fruit salsa, zucchini, carrot, cabbage, red pepper, sesame seeds and herbed magic sauce Wedge Salad with Bacon Blue cheese dressing, grape tomatoes and red onion

DESSERT

Key Lime Pie Chocolate Lava Cake Java Mud Pie Crème brûlée Seasonal Bread Pudding

Cilantro Lime Shrimp Salmon, baby spinach, quinoa, tropical fruit salsa, zucchini, carrot, cabbage, red pepper, sesame seeds and herbed magic sauce

Coronado Magazine - March

Maryland-Style Crab Cakes Remoulade, scallion oil, greens

Wee Salads: Garden Salad Caesar Salad Crab & Avocado Salad Wedge Salad w/bacon

Grilled Spanish Octopus Potatoes, smoked paprika aioli, pickled onion

HOURS Sun–Thu: 11:30 a.m. – 9 p.m.

Fri–Sat: 11:30 a.m. – 9:30 p.m.

Happy Hour Sun–Thurs: 3 – 6 p.m.

For our complete menu, visit our website. Call for specials.

CORONADO ISLAND VOTED “BEST SEAFOOD” Page 22

Ahi Tuna Poke Ahi tuna, avocado, tomato, cucumber, cilantro, ginger, soy sauce, sesame and chili oil

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Jumbo Prawn Cocktail Housemade cocktail sauce Seared Scallops Jalapeño Aioli, Tomato oil, chopped bacon and cilantro Seafood Ceviche Cocktail Citrus marinated shrimp and white fish, tomato, avocado, onion, cilantro, tortilla chips

LUNCH

Fish Tacos Choice of blackened Mahi Mahi, crispy fried cod or shrimp. Served on flour or corn tortillas, with avacado, shredded cabbage, tomato, tomatillo salsa and cotija cheese.

Grilled Salmon Ciabatta Open-faced on toasted ciabatta, arugala, tomato and honey mustard aioli Grilled Mahi Mahi Brioche bun, roasted tomato, jalapeño aioli Albacore Tuna Melt Cheddar cheese, oven dried tomato, sourdough and served with housemade potato chips Bluewater Burger Crispy onions, wild arugula, heirloom tomato, beet slice and a fried egg Lobster Roll Served hot buttered or with chilled lobster in a toasted brioche bun with housemade chips Old Bay Fried Chicken Sandwich Buttermilk marinated fried chicken with Swiss cheese, sriracha coleslaw, and housemade chips

FISH

Beer Battered Fish & Chips Panko Fried Shrimp Fisherman’s Platter Panko Fried Oysters “Ipswich” Fried Clams All served with coleslaw and

choice of fries or housemade chips Today’s Fish: Sautéed Sanddabs, CA, Sautéed Rainbow Trout, Idaho Mahi Mahi, Pacific Salmon, Atlantic, BC Shrimp Skewer Swordfish, Pacific Scallop Skewer Shrimp & Scallop Skewer Ahi Tuna, Pacific Choose a Signature Sauce 1) Tropical Fruit Salsa 2) Mediterranean Herb Chermoula 3) Harissa Vinaigrette

CHOWDER New England Clam Chowder Our famous award winner Manhattan Chowder Half & Half Chowder Can’t decide? Try both!

BE SHELLFISH

Oysters on the Half Shell Ask for day’s selection Ponzu Sashimi Scallops Wasabi aioli, wakame salad and pickled ginger Maryland-Style Crabcakes Remoulade, chive oil and micro greens Seared Scallops w/ Roasted Jalapeño Aioli Tomato oil, chopped cilantro and bacon Oysters Rockefeller Four oysters, backed with creamed spinach, melted Romano Steamer Pot Of Clams Steamed in white wine, garlic and butter Combo Pot Mussels & Clams Steamed in white wine, garlic & butter Chilled Seafood Platter Four oysters, four ponzu scallops and four shrimp

MEAT & POULTRY Mary’s Chicken Under A Brick Herb-crusted w/parsley, rosemary, lemon-thyme and garlic, served with scalloped potatoes, grilled broccolin and asparagus Angus New York Steak USDA Prime Top Sirloin Angus Cheeseburger Steak & Lobster

Coronado Magazine - March

Page 23

Clayton’s (619) 435-5425| 979 Orange Ave.

EGGS

OMELET Meatlover’s Bacon, sausage, ham & cheddar Denver Ham, green peppers, & onion Garbage 4 eggs, bacon, sausage, ham, three cheeses, & veggies Veggie Muchroom, tomato, bell pepper, spinach, & onion Irish Homemade corned beef hash & cheddar Nado Swiss & tomato topped with avocado HOUSE SPECIALS Cha-Cha’s Chorizo Burrito Eggs, chorizo, feta, black beans, grilled onions, avocado, served w/homemade house salsa Steak & Eggs Served with hash browns and toast Pork Chops & Eggs Served with hash browns, toast & chutney

SCRAMBLES/BENEDICTS Eggs Benedict Served w/hashbrowns Florentine Benedict Spinch, tomato, smoked bacon with hash browns Country Benedict Spicy sausage, thick cut bacon, 2 poached eggs & country gravy on a tasted biscuit served w/hashbrowns Veggie Scramble Eggs, mushrooms, bell peppers, & onions served with hash browns and toast Chorizo Scramble Eggs, chorizo, & cheese served with beans and a flour tortilla Machaca Scramble Eggs, Machaca beef, & cheese served with beans and a flour tortilla Mexicana Scramble Eggs, ham, cheese, tomato, onions and jalapeños served with beans and a flour tortilla

WAFFLES & MORE

Oatmeal Bowl Acai Bowl Yogurt Bowl Belgian Waffles

“Where The Locals Go” Page 24

Coronado Magazine - March

Old-Fashioned Waffle Strawberry Shortcake Waffle Birthday Pancake “Surprise” Chicken & Waffles

BREAKFAST SANDWICHES Fried Egg Sandwich Omelet-style eggs, ham & American cheese Spicy Sausage English Muffin Omelet-style eggs, hot sausage & American cheese Croissant Veggie Sandwich Omelet-style eggs, avocado, tomato & Swiss Florentine Biscuit Omelet-style eggs filled with spniach, roasted red peppers, grilled onions, & gruyere cheese served on a bacon biscuit Chicken Fried Steak Biscuit Sandwich Chicken fried steak, topped with a fried egg, country gravy, and cheddar cheese BLT Egg Burger Angus beeg patties, two fried eggs, bacon, lettuce, & tomato on an amoroso roll For the complete menu, visit our website. Call for specials.

HOURS Daily 6 a.m. – 10 p.m.

Take-Out Window opens at 5 a.m.

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Clayton’s (619) 435-5425| 979 Orange Ave.

PANINIS

DINER PLATES

STARTERS & SIDES

Caprese Fresh tomato, housemade mozzerella, fresh basil, vinaigrette

Baked Turkey & Stuffing Served w/cranberry sauce

Coronado Cubano Turkey, ham, Swiss, dill pickles, mustard & mayo

Flat Iron Steak

Chili Cheese Fries

Chicken Fried Steak

Onion Rings

Fish ‘N’ Chips

Mozzerella Sticks

Spaghetti & Meatballs

Fried Pickles

Chicken Strips & Fries

Fried Zucchini

Open-Faced Turkey Sandwich Served w/mashed potatoes and gravy

Mac & Cheese

London Broil Roast Beef Horseradish, cheddar, red onions, roasted red pepper, horseradish mayo Turkey Day Baked Turkey, stuffing, muenster, cranberry sauce, served with gravy BLTA Bacon, lettuce, tomato, avocado Peanut Butter & Jelly With banana

Baked Meatloaf & Gravy

(All plates include homemade mashed potatoes, vegetables, a dinner roll & soup or salad)

SANDWICHES The Dewey

SOUPS & SALADS

Tuna Melt On marble rye w/cheddar

Chicken Tortilla Soup (Cup or Bowl Serving Size) Soup of the Day (Cup or Bowl Serving Size) Homemade Chili Topped w/onions & cheese (Cup or Bowl Serving Size)

Cheese, grilled onions, thousand island dressing

Reuben Corned beef, Swiss, sauerkraut, 1,000 island on marble rye Traditional Monte Cristo Turkey, ham, Swiss, mayo, & mustard in deep fried batter

Greek Salad Grilled chicken, black olives, tomatoes, pepperoncini, red onion, cucumber, feta, vinaigrette

French Fries +cheese +bacon

Creamed Corn Coleslaw

SWEETS

Homemade Apple Pie Coconut, Banana, Strawberry or Chocolate Cream Pie Cherry or Blueberry Pie Chocolate Chip Cookies Hot Fudge Sundae Ice Cream Scoops Milkshakes Fresh baked donuts

Coronado Magazine - March

Page 25

Clayton’s Mexican Take-Out (619) 437-8811| 1107 Tenth St

BREAKFAST PLATES

Red or Green Chilaquiles Fried tortilla chips w/ranchero sauce, 2 scrambled eggs, cheese & sour cream

Huevos Rancheros With sour cream and guacamole

Chorizo & Eggs Huevos Con Jamon Huevos Ala Mexicana 3 scrambled eggs with pico de gallo

Papasada Mashed potatoes, carne asada, sour cream, cheese

Nachos

All served w/hash browns and beans

Jalapeños and Carrots

Carne Asada Nacho Supreme Bunuelos Fried tortilla, cinnamon, sugar, & syrup Carne Asada Fries

COMBINATIONS

#1 Two shredded beef tacos #2 Beef taco & cheese enchilada #3 Bean tostada & cheese enchilada

#4 Two cheese enchiladas #5 Carne Asada Plate #6 Pollo Verde Enchiladas Jalapeño cheese sauce, sour cream, and frijoles

Carne Asada Guacamole, onion & cilantro

Veggie Black beans, guacamole, lettuce, pico de gallo, sour cream and cheese

Carnitas Guacamole, onion, cilantro Chicken & Cheese

HOURS

LET US CATER YOUR NEXT EVENT! Page 26

STREET TACOS

Adovada Guacamole, onions, cilantro

Daily 6 a.m. - 10 p.m.

Coronado Magazine - March

Carne Asada Beef Chicken Machaca

Salsa Verde Street Tacos 3 street tacos w/ eggs, salsa verde & cheese

MTO SPECIALTIES

Supreme Taco Salad Served in a large shell

SIDES TORTAS Nachos Supreme Quesadillas

Rice & Beans

Hash Browns

Guacamole

Tortillas

Jalapeño Cheese Sauce

KIDS

#1 Cheese Quesadilla Served with rice, beans or fries #2 Two Rolled Tacos Served with rice, beans or fries #3 Bean & Cheese Burrito

Shrimp Pico de gallo, sour cream, cheese Salsa Verde Street Tacos Scrambled eggs, salsa verde, beans & cheese

Party Trays Available

Clayton’s Mexican Take-Out (619) 437-8811| 1107 Tenth St

BURRITOS

Carne Asada Guacamole, lettuce, tomato, cheese Shredded Beef Adovada Guacamole, onions, cilantro Mixed Shredded beef & beans

CALIFORNIA BURRITOS

All served w/fries, sour cream, & cheese inside The Original Carne Asada The Pollo Chicken

Chicken

The Adovada Marinated Pork

Machaca Shredded beef & 3 eggs

Monster MTO Burritos

Coronado Carne asada, shrimp, bacon, rice, guacamole & pico de gallo Fish Cabbage, salsa, white sauce, cheese Shrimp Pico del gallo, sour cream, rice Veggie Lettuce, black beans, rice, tomato, guacamole, sour cream, cheese Chile Rojo Beans, rice, cortija cheese, carnitas Bean & Cheese

The Protein Eggs, fries, carne asada, adovada, cheese, sour cream The Gains Eggs, guacamole, jalapeños, carne asada

ENCHILADAS

2 Cheese 2 Beef 2 Chicken

CHIMICHANGAS Beef Chicken Beef or Chicken + beans

QUESADILLAS Cheese Chicken Carne Asada

TACOS

Carne Asada Shredded Beef Chicken Shrimp

Fish Carnitas Ground Beef Adovada

The Reina Carne asada, shrimp, rice, beans, sour cream, fries, and cheese

ROLLED TACOS

The Rey Ground beef, rice, beans, sour cream, fries, and cheese

5 Beef or Chicken Guacamole & sour cream

Supreme Carne asada, shrimp, bacon, fries, cheese, sour cream, guacamole, pico de gallo

@Clayton’sMTO

3 Beef or Chicken Guacamole & sour cream

Clayton’s Take Out

*This is a summarized menu

Coronado Magazine - March

Page 27

Page 28

Coronado Magazine - March

Island Pasta (619) 435-4545 | 1202 Orange Ave.| IslandPastaCoronadoCa.com

PASTA PLATES

Rigatoni Bake Oven baked rigatoni, meat sauce, melted mozzarella.

Tomato Basil Spaghettini Spaghettini pasta with fresh tomatoes, basil, garlic & olive oil.

Garlic Chicken Savory chicken, garlic and mushrooms in a white wine & light cream sauce. Served over fettuccine

Verdura Pasta Spinach, mushooms, tomatoes, capers, olives, onions & artichoke hearts tossed in olive oil & garlic.

Served over spaghetti.

Rosemary Chicken Fresh chicken breast baked with rosemary and garlic.

Served with rigatoni pesto Lasagna with Meat Sauce

PIZZA

Island Pizza Sausage, pepperoni, green and red peppers & onion

Prima Vera Pizza Green & red peppers, onions, black olives, mushrooms and mozzerella Hawaiian Pizza Ham & pineapple slices Artichoke Heart Pizza Artichoke hearts, tomatoes and mozzerella Portobella Mushroom Pizza Marinated portabello mushrooms, spinach & onions

HOURS

BBQ Chicken Pizza BBQ sauce, chicken, tomatoes, cilantro and mozzerella Sundried Tomato Pizza Marinated portabello, muchrooms, fresh spinach, & onions Roy-Roy Pizza Four cheese, double pepperoni, double pizza sauce Spicy Scampi Pizza White shrimp, garlic, jalapeĂąo, tomato and cilantro

STUFFED PASTA Manicotti Pasta stuffed with cheeses, baked with fresh marinara sauce & mozzarella cheese.

Lobster Ravioli Ravioli stuffed with lobster and topped with creamy alfredo sauce.

SEAFOOD

Shrimp Scampi Jumbo shrimp, tomatoes, fresh basil, onion and capers, sauteed with white wine garlic andoliveoil served over spaghetti Fettuccine & Clam Sauce White wine clam sauce with mushrooms, garlic & tomatoes served over fettucine Seafood Alfredo Scallops, shrimp & clams in olive oil & garlic served over a bed of fettucine alfredo For a full menu, visit our website

12 & UNDER

Pee-Wee Pasta Plates

Cheesy Pepperoni Garlic Bread

Daily 11 a.m. to 9 p.m. Happy Hour: M-F 3 to 6 p.m. & all day Sunday

FRESH PASTA AND HOMEMADE SAUCES, EXTENSIVE BEER & WINE SELECTION 20

2019 Coronado Magazine - March

Coronado Magazine - March

Page 29

Crown Landing (619) 424-4000| 4000 Coronado Bay Road | www.CrownLanding.com

BREAKFAST

Santa Barbara Smoked Salmon Sliced tomatoes, cucumbers, capers, bagel The Continental Assorted pastry board, drip coffee, and choice of juice Corned Beef Hash

EGGS

Eggs Benedict Pork loin, hollandaise, breakfast potatoes Coronado Benedict Crab cake, poached eggs, asparagus, old bay hollandaise, breakfast potatoes

French Toast Lemon curd, fresh strawberries, whipped cream, almonds

Chorizo Benedict Chorizo patty, smashed avocado, poached eggs, chipotle hollandaise, breakfast potatoes

Apple Churro French Toast Cinnamon & sugar dusted brioche, vanilla cream sauce, chocolate sauce, caramelized brown sugar apples

Breakfast Bowl Poached egg, quinoa, cauliflower rice, carrots, mushrooms, pickled onions, arugula, pesto

Belgian Waffle Maple syrup, powdered sugar

Biscuit & Gravy Two eggs any style, buttermilk biscuit, sausage gravy

Buttermilk Pancakes Maple syrup, powdered sugar Banana Granola Pancakes

HOURS Breakfast - Daily 7 - 11 a.m.

Lunch - Daily 11 a.m. - 2 p.m.

Dinner - Daily 5 - 9 p.m.

Coronado Bay Omelet Sweet shrimp, ricotta, spinach, tomato, avocado, breakfast potatoes Crown Landing Veggie Sandwich Croissant, sprouts, tomatoes, arugula, cucumbers, goat cheese, fried egg

Brunch on weekends. For complete menus, please visit our website.

PRESSED JUICES

All natural, made to order Cleanse Granny smith apple, lemon, celery, kale Rejuvenate Pineapple, orange, beet root, lemon, lime Energy Red delicious apple, cucumber, lime, ginger root, spinach Sunrise Orange, carrot, ginger root

COCKTAILS

Mimosas Bubbles, orange juice

Bloody Mary’s New Amsterdam vodka, housemade bloody mary mix Bottomless Mimosas or Bloody Mary’s

LOCAL PARTNERS Catalina Offshore Products Mike Hess Brewing You & Yours Distilling Co. Sweet Cheeks Baking Co.

locally-inspired fare with a committment to sourcing seasonal, sustainable ingredients Page 30

Coronado Magazine - March

Crown Landing (619) 424-4000| 4000 Coronado Bay Road | www.CrownLanding.com

RAW BAR Tuna Poke Sweet Maui onions, wakame, scallions, macadamia nuts, rice cracker, soy glaze Oysters on the 1/2 Shell Served by the half dozen Seafood Towers Mussels, aguachile, oysters, shrimp. Serves 1-4 guests

FOCACCIA Margherita Fresh mozzarella, basil, san marzano tomatoes Blue Cheese & Fig Bacon, arugula, pine nuts, port reduction Bianca Rock shrimp, garlic confit, prosciutto, rosemary, arugula, frisée

LUNCH PLATES

Local Fish Monger’s Catch of the Day Farmers market vegetables

Seafood Louis Romaine, Baja shrimp, crab meat, hard cooked egg, cherry tomato, avocado, Louis dressing Baja Fish Tacos Crispy battered cod, cilantro, cabbage slaw, avocado crèma, chipotle crèma Salmon BLT Apple-wood smoked bacon, sprouts, cucumber, herb cream cheese, tomatoes, dill Salt Creek Mussels Thai basil, fried shallots, coconut curry broth, grilled bread Spaghetti Al Pomodoro

Smash Burger Two beef patties, cheddar, bibb lettuce, tomatoes, red onion jam, secret sauce, sunny-up egg, brioche bun Impossible Burger Dill pickles, American cheese, bibb lettuce, tomatoes, red onion jam, island sauce Fried Chicken Sandwich Avocado, arugula, dill pickle, tomato, lemon aioli Shaved Porchetta Sandwich Caramelized onions, arugula, rosemary aioli, fontina cheese, ciabatta roll Roasted Half Chicken Heirloom bean ragout, spinach, tomatoes, pickled fennel, roasted garlic

DINNER PLATES New York Strip Potato gnocchi, cipollini onion, endive, smokey tomato butter

Braised Short Rib Root vegetables, red flint polenta, pomegranate fig reduction Bolognese Pappardelle, parmesan, fresh herbs Grilled Octopus Potato purée, chorizo & roasted pepper salsa verde Sustainable Salmon Broccoli di cicco, padrón peppers, everything spice, spiced cucumber yogurt Crispy Herb Tuna Edamame, baby turnips, enoki mushrooms, soy caramel emulsion Squid Ink Rigatoni Rock shrimp, mussels, n’duja sausage, confit tomatoes, arugula Pan Seared Scallops Brussels sprouts, cauliflower, butternut squash purée, spiced pepitas, brown butter

Coronado Magazine - March

Page 31

McP’s Irish Pub & Grill (619) 435-5280 | 1107 Orange Ave.| mcpspub.com

APPETIZERS

Mozzarella Stick Sticks Calamari Strips Pub Crusties Toasted baguette slices, cheddar and monterey jack cheeses, tomatoes, garlic, feta & balsalmic dressing Potato Skins Bacon, onions, jack & cheddar cheeses, salsa & sour cream Chicken Strips Chicken Wings

McSliders Cheese Quesadilla Nachos Beer Battered Fish Taco Ground Beef Taco Chips and Salsa Onion Rings French Fries Irish Fries With brown gravy and cheese Garlic Bread Ceviche

SANDWICHES

HOURS

Corned Beef on Rye Hot or cold, Swiss cheese Reuben McP on Rye Swiss cheese, sauerkraut, Thousand Island Dressing McPhilly Cheesesteak or Chicken Mushrooms, onion, pepperonicinis, cheese on a French roll Charbroiled Chicken Breast Caesar dressing, French roll French Dip Lean roast beef on a French roll w/ a side of aus jus

Daily 11 a.m. to 9 p.m. Late Night Menu available until 11 p.m.

Happy Hour: M-F 4-6 p.m. except holidays

Irish Dip Turkey breast sandwich on a French roll with gravy Tuna Melt Rye with Swiss cheese Monte Cristo Turkey, ham, cheese, grilled egg-battered sourdough Clubhouse Supreme Turkey, bacon, roast beef, lettuce, tomato, mayo Basic Good Old B-L-T Tuna or Chicken Salad Grilled Cheese Choice of bread and cheese

KIDS MENU

Kids Fish ‘n Chips Kids McSliders with fries Chicken Strips with fries Hot Dogs with fries Cheese or Pepperoni Pizza Grilled Cheese Sandwich Kids Pasta Peanut Butter & Jelly Sandwich

McSALADS & SOUPS

House Salad Grilled Chicken Caesar Salad Chef’s Salad Grilled Chicken Breast Salad Seafood Stuffed Avocado Stuffed Tomato New England Clam Chowder or Soup of the Day

McBURGERS

Ol’ Dubliner Half pound burger, corned beef, Swiss cheese, grilled onions, Thousand Island dressing, sauerkraut Half-pound Charbroiled Burger Cheeseburger Bacon Cheeseburger Cisco Burger Sourdough, grilled onions, jack cheese Guacamole Swiss Burger St. Paddy Melt Rye, grilled onions, Swiss

ENTREES

McP’s Mulligan Stew Sourdough bread bowl Shepherd’s Pie Corned Beef and Cabbage Traditional favorite-- boiled Irish potatoes Teriyaki Chicken Breast Grilled chicken, rice pilaf, vegetables Fish ’n’ Chips Beer battered Arctic Cod, fries

For a full menu, visit our website. Call for daily specials EST. 1982. OWNED & OPERATED BY A FORMER NAVY SEAL Page 32

Coronado Magazine - March

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Primavera Ristorante (619) 435-0454| 932 Orange Ave.|Primavera1st.com

Carciofi al Burro Grilled artichoke hearts, lemon beurre blanc sauce Carpaccio al Grana Padano Thinly-sliced filet mignon, baby arugula, capers, EVOO, Grana Padano shavings Polpo al Limone Grilled Spanish octopus, fresh herb and lemon dressing Scampi alla Griglia Pancetta-wrapped jumbo scampi, white wine, lemon and paprika reduction sauce Avocado alla Griglia Grilled jumbo shrimp, avocado, artichokes hearts, toasted crostini, lemon herb vinaigrette

MAIN MENU

Tortellini Verdi Spinach tortellini stuffed with ricotta, porcini mushroom, tomato cream sauce

Vitello Piccatina al Limone Veal medallions, mushrooms, lemon, butter, capers, white wine sauce

Pappardelle alla Bolognese Pappardelle, veal, pork and beef ragu, dried chile oil, mascarpone

Agnello con Balsamico Grilled lamb chops, topped with balsamic vinegar, EVOO, garlic, fresh herb sauce

Scampi Classico Jumbo scampi, white wine, garlic, lemon butter sauce, served over linguini

Osso Buco alla Milanese Slowly braised veal shank with vegetables, white wine and broth, served with risotto or fettuccine

Ravioli di Aragosta Lobster-stuffed ravioli, creamy tomato vodka cream sauce Risotto con Funghi Arborio rice, porcini mushrooms, Grana Padano

Insalata di Barbabietole Roasted red beets, arugula, goat cheese, candied walnuts, crimson pear, citrus vinaigrette

Pollo Parmigiano con Melanzane Panko-breaded chicken breast, eggplant, mozzarella cheese, house marinara sauce

Insalata Caprese Organic Kumato tomato, basil, pesto, Bufala mozzarella, balsamic syrup

Capesante Scottate Seared scallops, tomatothyme fondue, balsamic glaze, crispy onion strings

HOURS

Happy Hour: Weekdays 5-7 p.m.

Ask about our Tuscany Room, a private dining room that accommodates up to 14 guests!

For a full menu please visit our website

Sunday through Thursday 5-9 p.m., Friday & Saturday 5-10 p.m.

Serving Great Food For Nearly 30 years!

Coronado Magazine - March

Page 33

CORONADO M

A

G

A

Z

I

N

E

The largest tented Flower Show in the U.S. and Coronado’s longest running tradition takes place in Spreckels Park every April.

Your April issue Coronado Magazine, the official event program, has you covered with everything you need to know to take it all in!

Coronado’s Magazine for over 30 years!

A product of

Page 34

Coronado Magazine - March

DEL CORONADO REALTY Established 1999

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Coronado Magazine - March

Page 35

BRADYS

HOTEL DEL CORONADO

CELEBRATING MODERN CLASSICS for MEN

Jack Victor • Robert Graham • Peter Millar • Brackish Ties • Bugatchi Remy Leathers • Haupt Shirts • Alberto Jeans Born Shoes • Olukai Footwear • Samuel Hubbard Shoes

619-437-1144 619 437 1144 • OPEN 7 DAYS 9 9-9 9

Page 36

Coronado Magazine - March

Dinner with Animals PARENTING

) s d i k y m a k (a

Coronado Magazine - March

Page 37

PARENTING

by Hattie Foote

I don’t mean to brag, but I can eat my dinner in under two minutes. It’s not pretty and its’s not by choice. It’s called mealtime with children. I love my kids and I love eating, so you think it would be a lovely experience. Wrong. So, so, wrong. I break into an anxious cold sweat the minute I place their plates in front of them, waiting for the inevitable meltdowns. As I bargain for one bite of the broccoli, I wonder how did we get here?

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Coronado Magazine - March

While I was pregnant with Lux, I read about a cookbook that came out that was kid friendly recipes with veggies hidden in them. I read a review from a critic saying that we shouldn’t hide the veggies, we should teach them to love them. Obviously I was going to go the latter route. My vision was us picking carrots that we grew ourselves, playing with toys Chris carved from wood, all while teaching my kids French and never having the television on. How is that for lofty first time mom goals?

By the time my son Hunter rolled around, it was more an every man for themselves type of situation. We are on the move constantly and I would be willing to bet we are a top customer for Goldfish crackers. That is not to say I have given up. Oh, no. I just have to shift the game plan.

First and foremost, I feel the most important ingredient in the parenthood recipe is grace. We are doing the best we can. Parenting has always been hard and now with the added pressure of social media it can feel like you are failing on the daily.

You see “Amber” from New York City serving her kids perfectly crafted lunches. You see “Lindsay” from Dallas making homemade paper dolls for hours, while having a delicious dinner simmering on the stove. Good for them, they are posting about a moment they are winning the parenthood game.

However, don’t forget there are many, many moments that they are not posting.

I have said this before and I will say it again, if something on social media doesn’t make you feel good, unfollow, delete, sayonara. It’s really ok.

On the other end you can find some really great resources online. One of my favorite accounts is @ yummytoddlerfood and it has so many great recipes and ideas, without making you feel like a total failure.

So as the battle at home rages on, let’s talk about dining out. Now there is only so much Panera a person can take. God bless their mac and cheese, but also enough of their mac and cheese. Last weekend I put my foot down and said, “Today big mama is choosing lunch!”

Coronado Magazine - March

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PARENTING

When we pulled up to my current obsession, Poké 123, Lux about fainted and Hunter was stoked to go wreck havoc on a new fine dining establishment. I met Kevin, one of the owners a few weeks ago, and he had suggested ordering kid bowls with chicken and rice. Perfect. brilliant. I was sold.

Then I had the audacity to add some edamame and it was meltdown central.

We packed up our food to go and headed home.

Now my big rule is that they have to try everything and it’s ok if you don’t like it.

It takes patience and low expectations.

After many negotiations, the chicken and rice were a hit, the edamame not so much. Little victories, people. I will take it.

Recently I was dying for a Leroy’s burger and a date. Maybe it was the promise of a jalapeño margarita, maybe it was pure delusion, but we decided to have a family date. It was not only enjoyable, but so much fun.

We only had one comment on how gross the Brussel sprouts looked, but other than that it was smooth sailing.

So as aggravating as mealtime can be, I have to take my own advice and give everyone a little grace.

As I write this I have a sick little boy asleep next to me. We had popsicles for breakfast and will probably live on crackers the rest of the day, but these are the little moments where we need to slow down and relax. So let’s carb load, baby, the salad can wait today.

Bon appétit, Coronado!

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Coronado Magazine - March

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All Pasta Made Fresh Onsite

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Coronado Magazine - March

Hello Spring 2019!

Recherché by Jas Blynn

Time keeps speeding by and so does the fashion industry with the 2019 Roll Call for the next phase of fashion rages to keep up with. Exhausting isn’t?

Well, good news to share.... sort of. Not this season. There isn’t too much change from Spring 2018 to Spring 2019. The designers must be getting bored or lazy or just unimaginative. Not to insult anyone, but creative blocks hit us all! But really?

Do we have to see the 80s again this season? Here goes....

Ruffles and lace top from Miss Match.

Coronado Magazine - March

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Sporty Gals....if biker shorts are your gig, you can now wear them out and about on the town with heels and place a double breasted blazer on top! Who knew? Or if scuba is your jam, then you can sport a scuba top and pair it with your white shorts and be the talk of the town at the sports bar! How about skater skirts rivaling tennis skirts at the local pub paired with a sensational cardigan! Wow, sports clothing is now mixing with fashion into mainstream outings, and if you are one to pull this look off, you are an amazing fashionista.

It’s a delicate juxtaposition and a daring try!

This fun sweater is a perfect item for transitioning into spring with the soft sherbet colors.

From Miss Match

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Coronado Magazine - March

Onward to a favorite of mine all over the runways. I call it the “Flamingo Beach Pallet,� meaning old school, luscious sherbet-flavored colors of wearable feminine clothing. Woman is woman again in 2019! Think sea foam green mixed with an ocean blue, with a camel colored shawl thrown in the mix. Those soft colors bring calm, peace and comfort. Pinks with chiffon fabrics, paired with tawny caramels.

Lavenders combined with golden corn husk to add warmth.

Our body shapes are curved with these colors; they are mixed subtly and matched with perfection. Ruffles are playful, but not overpowering. Shapes are curved, but not wavy. Skirts are longer, skimming those areas we like to leave to the imagination. The designers took these color pallets and did wonders with these flowing fabrics creating blouses, long skirts and wearable tunics to pair with shorts, jeans or our favorite white slacks.

With the Flamingo Beach Pallet in high style, notice the soft ruffles and the longer skirts.

Dress from Pretty Please

Coronado Magazine - March

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Beige was the regal color used on the New York City spring runways. It was mixed and matched in many various staples. One true standout, and a true gem of mine, was seeing black mixed with beige. This is a crowning glory. If you have a presentation to give, and are tired of black and white or navy and white, by all means, black and beige is a knockout! Even add a pop of red with a scarf or red lipstick. Bingo‌. You are a magnetic and your presentation is an A+!

Beige and black are a new color combo this spring.

From La Mer

Add some boots and a bag to your ensemble and go!

From Blue Jeans and Bikinis

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Coronado Magazine - March

Another

spring

runway

favorite of mine is what I’ll call the “ Glorious Look.”

Why you ask? Who isn’t in a glorious mood on vacation?

This off-kilter, kitschy look of vacation dressing, but used as day to day wear, will be a hit. Picture those dresses you see in shops when you are on vacation with full on prints; they’re kind of like Hawaii prints, but not exactly.

These happy friendly looks are loud, bright, and totally outstanding! huge with

They

runway the

were

favorites,

models

having

great times showing these masterpieces off!

A broken record again is Leopard print. The only thing to say here is to mix the print with one another. If that says “no” to you ....do it just with accessories, thus placing the leopard shoe with zebra belt, (black top, white jean).

Look for fun prints like this one!

From Miss Match

Coronado Magazine - March

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Enjoy a So-Cal twist to the jumpsuit - in a shorts version. Perfect for summer concerts in the park.

From Lisa’s Boutique

Moving on, or not, the jumpsuit has a new name! It’s called the boiler-suit. (Remember how Boho chic turned into Prairie? Same story.) The boiler-suit is a version of the jumpsuit with a looser bodice that can be belted and tightened. This “Ulilitarian” look was huge on the catwalks, even though the jumpsuit has been there in various forms for the past three seasons..

Accessories are the rage this spring season! I believe accessories are a good investment when the industry isn’t quite as exciting as we may want it to be. With that being said, fringe is a great way to update. From bags, to shoes, to jewelry. You can’t go wrong on adding these pieces to your ensemble without breaking the bank.

Headbands are the rage. But, they have to have a wide band as seen everywhere in Europe and Singapore. Earrings, the larger, the better rule. However, do not overdo with too much.

Logo T-shirt’s are still strong paired with a snappy blazer, jeans, or jean shorts, booties, or heels, and add that logo belt. Still very strong. Your logo T-shirt with its message is a great conversation piece hidden in part by that jacket....what a great way to meet people! ( maybe I should start a dating site !)

Take your staple white jeans and add a fun print blouse and say “wow” with a fabulous raspberry-colored purse.

From La Mer Page 48

Coronado Magazine - March

Guys....I tend to not say much for you all as I focus normally on the ladies. But I was too excited not to share this! Some of you will love this, some not so much - the suit is back!

Yes! Dressing up for men is making a huge comeback! The runways showed suit after suit on the men’s catwalk. Dressy is as dressy does. Even men’s casual looks are polished.

Dressing up for business, dating, and suiting up is robust. In the next year or so you will see a shift.

It’s time to leave the dockers on the dock. Ties are in, but on some suits it was optional. The jacket was a must. Shoes are a must to match...some showed a casual shoe with the suit.

Mostly it was your typical leather tailored shoe. I suggest you men get ahead of the times and get fitted before the trend hits and prices go sky high, because I promise you, this trend had everyone in awe and more excited then I’ve seen in a long long time!

Jumpstart your Spring into 2019 by making your own fashion statement. You are your own, and just by adding a few fashion rules to your closet can make your individual chic be beautiful!

The best added accessories are from the inside and the smile on the outside!

The jacket for men is making a comeback.

Look for more dressing up this coming fall. Ties optional!

From Brady’s Clothing For Men

Coronado Magazine - March

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Taxes and Financial Wellness

• Military Tax & Pension Issues • Rentals & Vacation Homes • Estates & Trusts • Life & Health Insurance • Bookkeeping & Payroll

619.435.3131

1224 10th Street, Suite 210 Coronado, CA

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Coronado Magazine - March

Home Front Judging March 1 – April 2 Get Ready!

Time to spruce up those front yards!

Pull those weeds, till the soil, plants those spring flowers, trim those bushes, and sweep the porch!

The 2019 Coronado Flower Show’s Home Front Judges will be out and about, again in teams of two to their assigned blocks, on Sunday March 31 and Monday April 1 between the hours of 8 a.m. and 5 p.m. and on Tuesday, April 2, from 8 a.m. to noon.

Each year approximately 120 local community volunteers, including volunteers from the Coronado Real Estate Association, walk Coronado streets and neighborhoods, evaluating gardens.

In addition to more than 6,000 city homes, judges evaluate commercial fronts, church gardens, apartments and condos, municipal fronts and hotels and motels. More than 2,500 ribbons were awarded in the 2018 competition.

Each home (or business, hotel, church, etc.) is judged on its own merits – not vying against neighbors for a coveted ribbon.

First, second and third prize ribbons will be awarded this year.

Finalists in each category will be reviewed by judges for the top prizes, including the top ten homes on the island; the addresses of the winning homes will be included on a map distributed to Flower Show attendees.

All ribbon winners will also be published on the Flower Show website and in the Coronado Magazine.

Coronado Magazine - March

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About Last Month’s Cover

The February magazine cover was chosen with Valentine’s Day in mind, a way of saying “Love you, Coronado.”

Our first photo shoot was along the bay on a very windy, blustery day. We thought we had chosen a spot where the wind was less troublesome. Alas, it was not meant to be.

The string of hearts wouldn’t cooperate and stay put for a photo and our model’s hair went every which way.

A week later, we trekked out to Shipwreck Beach on a milder day, after making the hearts heavier to sustain possible winds and getting parental approval for our 11 year old model to work with us for another day. We were able to take a variety of photographs and capture the perfect image for our Valentine to Coronado.

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OPERATION HOMELIFE

The Family We Choose and Those That Choose Us.

by Krysta Murray What does that mean “the family we choose”? I am referring to those friends who don’t call before they stop by. The ones you won’t clean your house or apply makeup in preparation for their visit anyway because they know the real you. They’re the ones who are grateful for that unfiltered relationship just as much as you are. Because let’s face it, life can be messy. It can be stressful and exhausting and no one gets us through those kind of days better than genuine friends; especially when you don’t have family or perhaps even a spouse near.

These friends are the people who become family by choice. They lift you up when you are down, listen when you need an ear and lend a shoulder to cry on but also tell you when it’s time to hold your chin high and dig deep for strength. I am forever grateful for every friend who has fulfilled this role.

Because yes, that role has had many occupants through the years, but every one of them has solidified a place in my heart and established a lifelong bond.

The funny thing is, I don’t have to know someone very long for these relationships to form. As military families, we are put in these unpredictable situations and suddenly we need someone to rely on, someone to swap kid-watching duties so that one of us can make a trip to the emergency room or bring kids to school when we’re immobile because of an accident or illness.

Coronado Magazine - March

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OPERATION HOMELIFE Many times I have moved to a new location by myself while my husband was deployed. The majority of the close friends I made overseas were living in the same hotel and we were in the same situation.

No one wants to be holed up in a hotel room with kids. So we found ourselves planning walks to the park, blowing bubbles in the courtyard or grilling out so the children could run around and maybe fall asleep at a decent hour. It was in those moments that bonds were formed. No one knew each other, but we were all “alone” together.

I vividly remember the day I arrived overseas. It was a momentous event.

My sponsor, a person who didn’t know me, but offered to be my contact prior to arriving, forgot one of my suitcases in her car. Suddenly, I was in a foreign country with no way of calling her due to no mobile plan and a weak Wifi connection.

So I dialed the room number of another spouse at the hotel and she arrived at my door with not only a working phone, but clothes for me to borrow until I got my suitcase back. From that one encounter I was invited to have dinner and wine with some of the other spouses who had also just arrived. Since then, we’ve all relocated, but today are all still on a group chat. It is all about connection, about meeting the right person at the right time.

These relationships depend on equality as well; it is give and take. You can’t just hope people are there for you and not be there for them in return. Often times it is why you only establish this kind of friendship with a select few at a time. It does require a certain commitment to that friendship. Resources and organizations are set up in an attempt to offset the difficulties we often face, but sometimes there is no easy solution.

active duty military. Roughly half of them are married, and approximately 40 percent that are married have children. While it has always felt like there were a lot of other military families, it puts into perspective that of the U.S. population we are only a small few. Suddenly it makes sense to know why we bond so fiercely to each other. Not everyone understands what it requires to commit to that way of life. And the same goes ideally for any family with traveling spouses; civilian relocations, professional athletes, etc. Those who find themselves in a similar situation and can relate, develop a bond.

Dependents can choose to stay in one place or go with our service member to their duty stations if that duty station allows it. Neither decision is ever easy, because it means you give something up. We often relocate with our spouse to see them as much as we can in between separations, but unfortunately during those times that means we find ourselves in an unfamiliar place surrounded by unfamiliar faces. In these situations, we often end up relying on others and a lot of the time it’s strangers who offer their help.

It’s a quick way to see someone’s true colors; who shows up because they choose to. Who offers to dog sit while you visit family or have an emergency, mows your lawn and brings in your mail while you’re away; who comes by with soup and tea when you’re sick or drives you to the doctor; who is the person you can call at any hour when you receive bad news. We spend holidays and birthdays together. As my friend, you come early to help set up and stay late to help clean when I host my kid’s party on my own. You are the emergency contact listed on all the forms.

I am not saying trust everyone who seems nice. I am just reiterating that sometimes we find friendship when we least expect I have been a military spouse for 14 years it. Often times when we need it the most. yet it still shocks me to learn that less Those friends become the family I choose, than 0.5 percent of the U.S. population is and the family that chooses me in return.

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“True friends are families which you can select�

Audrey Hepburn Coronado Magazine - March

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Real Estate Sales | Property Management

We built them, We sell them, We lease them

OUR STORY

In 1970 we broke ground on one of California’s most unique developments. Today, in 2019, we are still breaking sales records. Every year since our beginning, we have expertly handled the highest total percentage of sales transactions. That’s 49 years of Shores sales leadership, something that no other office can offer.

Our highly skilled staff of sales agents have the history and expertise to handle everything you need from buying and selling, to leasing and property management.

Ara Myssie Koubeserian McCann Broker Owner/President Coronado Shores CO. 619-339-2383

Page 56

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Coronado Magazine - March

Raquel Fernandez

SeaCoast Veterinary Group

Favorite Vet of IB and The Cays

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Coronado Magazine - March

Page 57

Mary H. Bowlby CCIM Realtor

From Florida to California, I know what it means to live a waterfront lifestyle. Let me help you buy and live your dream!

727.692.6516

1200 Orange Avenue 511 Grand Caribe Causeway Coronado, California 92118 marybowlby@sothebysrealty.com

When McP’s opened in 1982, the little Irish pub was a novelty. Today, still under original ownership, it is a respected member of the restaurant community, McP’s is one of the most popular restaurants on the island and one of the oldest.

McP’s was the brainchild of former Navy SEAL Greg McPartlin. He said, “It was always my dream to create a restaurant where my SEAL Team friends could feel comfortable - someplace the community could also enjoy as their own”.

And Greg’s dream has done more than come true, McPs has become a has become a place to gather, enjoy great food and create many, many memories. Locals, visitors, our men and women in uniform, and even furry friends all come to McPs because it is more than just a local pub, it’s a second home.

If you’re looking for a place to relax, celebrate, hear great music, meet incredible people, you can find it at McP’s.

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Modern Kitchen Prep “You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”

~Julia Childs

While it is pampering to go out to restaurants and be served a delicious meal, most of our meals are made and eaten at home. To many that can be a chore. To offset making a complex meal, breaking down the steps and having the items at the ready can make life a little easier.

Take notes from the French. “Mise en place” or everything in it’s place, is a great way to start. Having a few fundamental tools in your kitchen, knowing basic terms and a few key ingredients on hand can make meal preparation a breeze.

Coronado Magazine - March

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Create Lists

• Choose recipes ahead. Look through your pantries and double check what you have and what you need.

• Make grocery lists; one for the week ahead and one for perishables to be purchased a day or two before you need them.

• Be proactive. Look over your recipes for common ingredients and uses.

Does more than one call for chopped onion? Chop it all at once and divide it up for each recipe.

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Spice It Up

Spices add their own personal touch, whether in savory or sweet dishes. While it’s nice to go to use fresh spices, it is beneficial to have a stocked spice cabinet ready to go. Tailor yours to your own food preferences with come common spices: Anise (fennel) seed, bay leaf, basil, black peppercorns, cayenne pepper, chili powder, cinnamon, cumin, dill weed, garlic powder, ginger, onion powder, oregano, nutmeg, parsley, red pepper flakes, rosemary, sea salt, tarragon, thyme.

Ginger

Bay Leaves

Cinnamon Sea Salt

Fennel Seeds

Chili Powder

Oregano Rosemary

Peppercorns

Sesame Seed

Curry

Parsley

Nutmeg Basil

Cumin Coronado Magazine - March

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The Sweet Experience

There is more to sweetening foods and drinks than the granulated cane sugar in your sugar bowl. Most often used in baking, keep on hand granulated sugar, light and dark sugars and confectionary sugar (also called icing or powdered sugar). Raw sugars, including turbinado, are less processed than granulated, brown or confectionary sugars, thereby a healthier choice.

Also, look at sweetening with honey, molasses or maple syrup.

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Know Your Oils Have on hand three basic oils: A neutral oil that is good for high heat cooking and baking is a vegetable, peanut, or grapeseed oil.

An everyday olive oil, perfect for vinaigrettes, soups, sautĂŠing vegetables and meats.

A finishing oil that is perfect for drizzling or in salads, never heating. It could be a fancy, flavored oil, too.

Dressing Salads Neutral Oil

Specialty Oil Olive Oil

In the past, dressings were heavier, a ratio of 3:1 of oil to vinegar.

Today dressings are lighter with a ratio of 2:1 of oil to vinegar.

For a quick dressing, combine oil and vinegar, shake vigorously and add salt and pepper to taste.

Traditional, heavier version 3 parts oil to 1 part vinegar

Lighter, newer ratio 2 parts oil to 1 part vinegar

Coronado Magazine - March

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Making the Cut

Wash and peel your vegetables first before cutting. Remember that whatever the type of cut used, uniformity in size is key.

Julienne Julienne Peel

ed

p Chop

Cube Dice

Slice

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Coronado Magazine - March

Mince

Paring Knife

Paring knives have slim, fine blades, firm tips, and a fine cutting edge. Perfect for fruits and vegetables and trimming away unusable pieces.

Utility Knife

A utility knife is similar to a paring knife, but larger in size. It is very versatile, chopping fruits and vegetables and even some smaller cuts of meat.

Bread Knife

Bread knives have strong blades with serrated edges, perfect for slicing breads. It’s also good on some fruits or vegetables with a thin skin, such as a tomato.

Carving Knife

Used to cut and slice meats, a carving knife has a thinner and narrower blade than a chef’s knife. It’s good for making more accurate cuts.

Chef’s Knife

A chef’s knife is one of the most popular knives, and one of the most used. It has a strong, heavy blade, ideal for chopping and slicing.

Knife Fundamentals

Down to basics, the three knives every person should own are the chef’s knife, the serrated bread knife and the paring knife. From there, expand into a carving or utility knife, a boning knife or a cleaver. There are many more specific knives for very specific tasks. Almost every chef will add a good pair of kitchen shears and a honing steel to the top of the list.

Good knife maintenance will prolong the life of your knives. Ideally sharpen and hone blades before or after each use.

Cut on cutting boards, never countertops. The preferred cutting boards are soft wood, plastic, and bamboo in that order.

Always hand wash and dry immediately afterwards, never leaving knives sitting in the sink.

Make these simple steps routine and you’ll enjoy your knives for years to come.

Coronado Magazine - March

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Knife Honing “A dull knife is more dangerous than a sharp one.�

A little extra time with your knives can pay off in the long run. Using a honing steel can help tremendously in keeping your blades in good shape.

Honing actually does not sharpen the knife, but rather straightens edges and thereby extends the time between sharpening. Honing before each knife use, four times on each side of the blade is especially recommended for stainless steel knives; for carbon steel hone every other use. Some professionals hone after each use. With this regimen, sharpening should occur about once a year.

To hone, hold steel vertically with non-dominant hand. Hold the knife blade at about a 20 degree angle and pull blade back against the hone towards your body.

To sharpen, many chefs prefer a knife stone, either a pumas based stone or a diamond based stone. Knives can also be professionally sharpened, but many chefs prefer to sharpen their own.

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Coronado Magazine - March

(619) 435-6318

1001 B Avenue, Suite 310 + 315 Coronado, CA 92118

Coronado Magazine - March

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CORONADO COOKS

Coronado Cooks: Clyde Van Arsdale

by Linda L. Austin

Linda L. Austin is also a contributor to the E&J with a monthly column “The Grandmother I always wanted.”

Clyde Van Arsdale, executive chef and manager of the Zodiac Restaurant, Neiman Marcus, San Diego, had early experience cooking.

By the sixth grade, Van Arsdale was accustomed to his mother Sybil’s policy, “You choose it, you cook it.”

Chicken rice, thin cut pork chops, green chili, and New Mexico Skillet supper were dishes he remembers cooking. Clyde and brother Michael were frequently in the kitchen either

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Coronado Magazine - March

helping or performing solo.

Sybil Van Arsdale “was a huge Julia Child fan and lived for cooking out of her series of books ‘Mastering the Art of French Cooking,’” and was a talented artist, also.

She hand-wrote and illustrated four volumes of her recipes, collected in 3-ring binders, for him to take to college.

Expectations were high that he would cook while there. Those recipes are still used. The collection was subsequently

copied for cousins about seven times.

The binders are cherished possessions, even more so since “handwriting is disappearing.” Sybil Van Arsdale’s fried chicken recipe is posted on Clyde Van Arsdale’s Instagram.

New recipes continually appear in Van Arsdale’s personal collection.

Picture books inspire him, especially with their show-stopper presentations.

The visual appeal influences the palate.

While he prefers books for his recipe

CORONADO COOKS

Cedar Plank Salmon “There’s never been a better time to be a chef,” said Van Arsdale.

“There’s some celebrity status, more respect now, more reaction when wearing a chef’s coat.”

searches, such as “Cooks Illustrated” and “Savour,” he scours the Internet to find new, interesting recipes to try out on family and friends.

Some of those trials appear in his professional role as chef at Neiman Marcus. Never satisfied with the statusquo, he continually seeks to make his menus a bit novel, but always delicious.

The celebrity status for Van Arsdale comes not only from his current position at Neiman Marcus but, also, from his “Man Fire Food” appearance, Season 7 episode 1. From that filming, he gained respect for television food shows.

Twenty hours of filming resulted in just 15 minutes of aired footage used on the Food Network show.

At home, Van Arsdale’s cooking has migrated from the indoor kitchen to the outdoor kitchen. He built a Tuscan oven, in a big beehive-shape, that is highly insulated with three feet of insulation.

Considering himself a craftsman not an artist, he loved building the oven and would happily do it for a living. The combination of working with his hands plus a little creativity produces his ideal past-time. Both the science of a project and the science of cooking appeal to him.

He “would preheat the oven with a large fire for three hours. The temperatures count (could) reach 1200º and the oven, if properly sealed, would maintain temperatures as high as 600º for up to 24 hours.” Using the Tuscan oven is a “highlight of life.” Roasts and bread are the main dishes appearing in it.

Along with the Tuscan oven, his outdoor kitchen includes a 200-year old cauldron, used over an open flame. The 10-gallon cauldron is ideal for hearty soups and stews and it brews Irish stew every St. Patrick’s Day, as well as “Cioppino on my birthday eatery year.”

Van Arsdale’s children Charlie, Jr., 16; Josie, 11; and Sasha, 7, “grew up in the kitchen” and like to cook with him, but they “love to be fed.” He remembers cooking with a baby on his chest. He may prefer cooking alone, although “the idea of help is appealing,” however, cooking with the children is different, always enjoyable.

When guests come, he likes to serve “something they would not fix themselves.” His menu for the “Million Dollar Dinner” might be salmon, which he admits might be overused today but is still good, or beef fillet, roasted vegetables, and fingerling potatoes.

He would start with Southern Style Picked Shrimp, brined shrimp poached slightly. Looking for a “wow factor,” he might choose a Shrimp-a-Peel entrée.

International comfort food is, also, high on his favorite list. Presentation is important; the plating needs to resemble a cover shot for a magazine.

Van Arsdale grew up in Coronado, attended Christ Church Day School and graduated from Coronado High School in 1987. He graduated from the University of Rhode Island with a degree in history. Even then he thought about cooking, considering it a backup if college failed to work out. His alternate plan was to be a chef in France. Proving

1 cedar plank (food grade) 1-2 pieces of salmon to fit cedar plank (allow at least ½ inch margins) 1/2 cup seafood seasoning rub 3 tablespoons honey 2 teaspoons rice wine vinegar 1 lemon Soak cedar plank over night or for several hours with hot water.

Mix honey and vinegar to form a glaze that can be brushed on the cooked salmon.

Rub seafood seasoning on top and sides of salmon. Center piece of salmon on cedar plank. Place cedar plank on a hot grill until the plank starts to smoke and becomes fragrant. Turn grill down and close lid on grill. (If you have a pan that when turned upside down will fit over salmon and plank, that will work even better.)

Cook until salmon is desired doneness. It is fully cooked when the white fat from the fish becomes visible. Remove from grill and brush with the honey vinegar glaze.

Cut lemon in half and grill cut side down until lemon starts to char and turn black from the sugars that are caramelizing.

Clean up board around salmon and serve on the cedar plank with the grilled lemons. Lemons can be squeezed on to the salmon before serving.

Coronado Magazine - March

Page 69

CORONADO COOKS

Garlic-Soy Shishito Peppers While cooking may be both vocation and avocation for him, Van Arsdale is a huge movie buff. The “Pink Panther” with Peter Sellers and “Road to Morocco” with Bob Hope rank as two favorites. Time for skiing, surfing, and working with his hands finds a slot in his busy schedule, too, but time for being a dad tops the list of favorite things.

Shishito peppers are mostly mild. One in 10 may be hot but much less hot than a jalapeño. This recipe is great for all ages, and the one pepper in it that is hot is always a fun discovery at the table.

1 package Shishito peppers, about 16 peppers 2 cloves of garlic, sliced thinly 6 tablespoons of soy sauce 1 tablespoon of unsalted butter 1 tablespoon of canola or vegetable oil 1 teaspoon sesame seeds for garnish In a heated iron skillet add oil then Shishito peppers. Cook on high heat, shaking pan until peppers start to brown and blister. Add garlic and cook until garlic just starts to brown.

Add soy sauce and cook until reduced to half and slightly thickened. Add butter to finish and cook until butter melts and incorporates with the soy sauce, making a slightly thickened and addictive sauce for the peppers.

Transfer to a bowl and pour sauce over peppers. Sprinkle with sesame seeds and serve.

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Coronado Magazine - March

he could make it was important though, so cooking took a temporary back seat until his desire to be a chef took over.

In 1993 he graduated from Baltimore International Culinary Institute. He also attended cooking school in Ireland. He returned to Coronado two years ago.

Being a chef is now his main professional focus. As Executive Chef at Neiman Marcus, he is excited about the current position. Glamorous department store restaurants represent a bygone era where dining was elegant with innovative lunches and where moms took children for tea after shopping. His hopes are that patrons leave the restaurant with a nostalgic feeling. Infusing new life into the restaurant with interesting seasonal

entrees along with the famous Neiman Marcus traditional dishes, with new recipes and with special events, such as Breakfast with Santa, allow Van Arsdale to incorporate his unique splash while retaining the luxury, fine-dining atmosphere.

He owned and operated 3 Squares Gourmet for 10 years, then Chingon Hot Sauce which distributed the sauces nationwide through Sur La Table. Sold and served on tables throughout San Diego, the three sauces were Stupid Hot, Big Rojo, and Maquina Verde.

With a southern link through his parents, he belongs to The Southern Foodways Alliance, an organization through the University of Mississippi which strives to preserve Southern food and ingredients.

The organization collects heirloom vegetable seeds, sometimes going doorto-door asking for them.

As an example, they have collected seeds for 20 different watermelon varieties.

If he isn’t downtown working on his latest culinary creation, he may be bringing those tasty delights off-site. “We are branching off into catering and have done several events in Coronado bringing the Neiman Marcus experience to people’s homes,” says Van Arsdale. Van Arsdale certainly keeps busy.

CORONADO COOKS

Neiman Marcus Famous Chocolate Chip Cookies

Neiman Marcus Popovers with Strawberry Butter

Chef’s Note: It is important to begin with a top-notch butter and high-quality strawberry preserves. We prefer preserves with seeds – this way the end result both looks fresh and tastes exquisite.

For the Popovers:

For the Strawberry Butter:

3 ½ cups milk

1 ½ cups butter at room temperature

4 cups all-purpose flour

1 cup good quality strawberry

1 ½ teaspoons kosher salt

preserves

1 teaspoon baking powder 6 large eggs at room temperature To prepare popovers, place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together into a large mixing bowl. Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color.

Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Pour the mixture through a wire-mesh strainer into a container. Cover and leave at room temperature for 1 hour.

Meanwhile, prepare the strawberry butter. Place the butter in the work bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 4 or 5 minutes, until light and fluffy. Add the preserves and beat until well combined. To serve, use a pastry bag or small spatula and form a small mound of butter in a serving dish. Alternately, place the softened butter in shallow ice cube trays and freeze so the butter hardens.

When you’re ready to serve, dip the trays in warm water and turn out the butter.

Preheat the oven to 450º F. Spray a well-seasoned popover pan with nonstick spray.

Place the empty popover pan on a cookie sheet and place in the oven for 10 minutes.

Remove the pan from the oven and fill the cups almost to the top with the batter. Transfer to the oven and bake for 15 minutes. Turn the oven temperature down to 375º F, rotate the pan, and bake for an additional 30 to 35 minutes or until the popovers are a deep golden brown on the outside and airy on the inside. Carefully turn out the popovers onto a rack and serve hot, with the strawberry butter alongside.

½ cup unsalted butter 1 cup light brown sugar 3 tablespoon granulated sugar 1 large egg 2 teaspoons vanilla extract 1 ¾ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 ½ cups semisweet chocolate chips 1 ½ teaspoon ground Sanka coffee Preheat the oven to 300º F. Spray a cookie sheet with nonstick spray.

Place butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 6 minutes, until mixture is light and fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.

In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the mixer while beating on low speed.

Beat for about 15 seconds, and then stir in the chocolate chips and ground coffee.

Using a 1-ounce scoop, drop the cookie dough onto the prepared cookie sheet in dollops about 3 inches apart. Gently press with the back of a spoon to spread out into 2-inch circles. Bake for about 20 minutes, until browned around the edges. Transfer the cookies to a cooling rack. Cool and grease the sheet before baking more batches.

Yields about 3 dozen cookies.

Coronado Magazine - March

Page 71

Sugar Snap Peas!

What’s in Season?

This is the perfect time to enjoy these bright green little gems. They are sweetest now, without the tough strings that appear later in the season.

The crunchy exterior houses delicate peas, but the whole pod is edible. Eat them raw, steamed, or lightly fried. Relish them in salads and stir fries or simply on their own. If you cook them, do so very briefly to preserve their beautiful color, their sweetness and crunch.

Sugar snap peas are a cross between English peas and snow peas and are often confused with it’s thin-skinned sister, the snow pea. They are high in vitamin C, low in calories, and a modest source of carotenoids. The soluble fiber found in sugar snap peas absorbs glucose thereby helping regulate blood sugar.

When purchasing, look for glossy and bright green pods; avoid those that are dull or have loose peas inside. Older sugar snap peas will have tough strings. Those can be removed by folding back the stem and pulling and the string should unzip easily. Sometimes, strings are on both sides, and if that is the case, fold back the other side of stem and pull.

Once home, keep them cold in the refrigerator, unwashed. If left at room temperature, the sugars in the peas begin to turn to starch. For best results cook sugar snap peas the same day as purchase.

They will last in the refrigerator up to three to five days.

So snap up and savor those sugar snap peas!

155 Orange Avenue

619.435.0776

Open 8:30 am - 9:00 Daily Page 72

Coronado Magazine - March

When it comes to celebrating St. Patrick’s Day, go beyond green beer and try a unique, grown up dessert Guinness® Cake with Baileys® Irish Cream Frosting.

The cake is rich and dark, deeply chocolate. The ganache is thick and decadent with a hint of Irish whiskey.

The buttercream frosting is melt-in-your-mouth delicious … and green!

You don’t have to use the whiskey or the Baileys® in the ganache and frosting; you could try non-alcoholic versions of the flavors or substitute milk in the frosting and skip the whiskey altogether in the ganache. However, the stout makes the chocolate stand out.

Want a no-mess dessert for a party? Make cupcakes. This recipe makes about 24 cupcakes. Just bake about 17 minutes at 350º, checking for doneness. Scoop out a small section of cake in the center of each cupcake, about 2/3 way down and fill with ganache. Discard the cake that was removed (or eat!). Frost tops.

This cake is a winner. A perfect, festive dessert for the Feast of St. Patrick.

Coronado Magazine - March

Page 73

Guinness® Cake with Baileys® Irish Cream Frosting Make the cake:

Cake: 1 cup stout (such as Guinness) 1 cup unsalted butter 3/4 cup unsweetened cocoa powder (preferably Dutch-process) 2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 large eggs 2/3 cup sour cream Ganache: 16 ounces bittersweet chocolate (can go dark, too) 1 1/3 cup heavy cream 4 teaspoons Irish whiskey (optional, more to taste) Frosting: 1 1/2 cup unsalted butter, softened 3 3/4 cups confectioners’ sugar 5 tablespoons Bailey’s Irish Cream or milk 1 teaspoon vanilla extract 4-6 drops green food coloring (optional)

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Coronado Magazine - March

Preheat oven to 350°F. Prepare three 8” cake pans with parchment circles on the bottom. Grease bottom and sides.

Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in a large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend.

Add the stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter evenly among the three cake pans. Know your oven - bake the cake for 20 minutes then reduce oven temperature to 300º and bake until tester inserted into center comes out clean, about 10 minutes longer. Do not over bake. Cool cakes on a rack completely.

Make the ganache: Chop the chocolate and transfer it to a heatproof bowl.

Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the whiskey (if you’re using it) and stir until combined. Let cool to room temperature and until thickened a bit.

Make the frosting: Mix all the ingredients together in a bowl using a hand mixer until light and fluffy.

Assemble: When cake is cool, carefully layer the bottom layer with 1/2 of the ganache. Cover with second layer and cover with remaining 1/2 of ganache. Add the last layer of the cake and cover with frosting. Enjoy!

Makes 10-12 servings

Luck of the Irish ‘Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat.’

Alex Levine A best friend is like a four leaf clover: hard to find and lucky to have.

Anonymous May the roof above us never fall in. And may the friends gathered below it never fall out.

Irish Blessing When Irish eyes are smiling, watch your step.

Gerald Kersh The future is not set, there is no fate but what we make for ourselves.

Irish proverb Do not resent growing old.

Many are denied the privilege.

Irish proverb In heaven there is no beer...

That’s why we drink ours here!

Anonymous If you’re lucky enough to be Irish, then you’re lucky enough!

Irish saying Irish diplomacy is the ability to tell a man to go to hell so that he looks forward to making the trip.

Irish saying Mothers hold their children’s hands for just a little while...

And their hearts forever.

Irish proverb Coronado Magazine - March

Page 75

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Coronado Magazine - March

Let's Paint!

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Page 77

FINANCE

ASK AN EXPERT: WAYS TO BETTER PROTECT YOURSELF FROM IDENTITY THEFT

Jane M. Braun, CFP®, MSBA Certified Financial Planner™ Manning Wealth Management, Inc 619-237-9977

Presented by Jane Braun, CFP® As we learned from the Equifax breach in 2017, we can fall victim to identity theft through no fault of our own. Although it isn’t feasible to master every identity theft scenario, it’s worth your time to learn more about the available identity theft tools and services and how to initiate a recovery plan if you become a victim. Here, we review four remediation resources and services, focusing on the benefits and risks of each. These tools may be used concurrently.

Credit monitoring

This service monitors your credit file for changes or suspicious activity. Credit monitoring can send alerts—typically via e-mails or text messages—if there are hard-credit inquiries about you or when new lines of credit are opened. If anything looks fishy, you can report the activity to the company holding that account and the major credit bureaus. At this stage, some incidents may be remediated.

Benefits Often, this service is free of charge after major breaches (e.g., Equifax, Anthem) when social security numbers (SSNs) have been exposed.

Credit monitoring doesn’t restrict your access to your credit file.

You’ve Got Questions?

We’ve got Answers!

Financial Disclaimer: This material has been provided for general informational purposes only and does not constitute either tax or legal advice. Please consult a financial planner, tax preparer, professional tax adviser or lawyer.

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Coronado Magazine - March

Risks Credit monitoring is reactive. You’re notified after unauthorized activity has occurred.

You must entrust another company with your SSN. Only credit is monitored; other accounts are not.

Fraud alerts

A fraud alert is a cautionary note that you can have placed on your credit report. It tells credit lenders or service providers that you may have been a victim of identity theft, so they must verify with you before making changes to your credit. For example, if you apply for a credit card while you have a fraud alert in place, the credit card company may call you to verify that you were the one who submitted the application. Verification usually happens over the phone, but there is no standard means of verification defined by law.

Fraud alerts come in two flavors: initial fraud alerts, which last one year, and extended fraud alerts, which extend that time to seven years. To implement an extended fraud alert, you’re required to file an identity theft report with the Federal Trade Commission (FTC) first.

FINANCE

Benefits Fraud alerts are free and easy to set up.

You can submit a request to one major credit bureau, which will notify the other two.

Fraud alerts don’t restrict your access to your credit file.

Risks The verification process isn’t clearly defined by law.

Verification could delay credit changes.

Existing accounts aren’t protected.

Credit freezes

This tool freezes credit files so that no one—including the individual who placed the freeze (i.e., you)—can open a new line of credit. Therefore, before opening a new line of credit, you would need to unfreeze your credit file using a personal identification number (PIN) provided by the credit bureau.

Benefits A security freeze is the most effective preventive measure because, without the PIN, no changes can be made to a credit file.

As of September 2018, credit freezes are free to implement in all 50 states.

Risks The application process requires a separate submission to each credit bureau.

A freeze restricts access to your own credit. You must unfreeze it to allow changes.

It doesn’t restrict access to existing accounts; fraudulent activity can still occur in those.

Identity theft protection services

Identity theft protection services provide a suite of helpful tools and resources in one package. The better services offer real-time credit monitoring at all three major bureaus, customized account alerts for more than just credit, and a 24/7 call center.

Benefits These services combine the benefits of other tools (e.g., credit monitoring) in one place.

If 24/7 support is available, it can guide you through the steps to mitigate the situation at any time.

Some services can monitor other accounts, not just credit files.

Risks You must entrust another company with your SSN. These services can be costly.

Quality may vary. Before subscribing, be sure to perform due diligence.

Most vendors won’t help with theft that occurred before you subscribed to their services.

Other steps

A great starting point for victims of identity theft is identitytheft.gov. By following the site’s simple prompts, you can select your identity theft situation, access guidance and resources specific to you, and file identity theft reports with the FTC. Preventing a second theft. Maintaining healthy account hygiene can help prevent unauthorized activity in the future. Here are some tips: • Change account passwords for all accounts that may have been compromised.

• Ensure that your passwords are unique for each account.

That way, if one account is compromised, the attackers potentially can’t access your other accounts.

• Enable multifactor authentication, which asks users to provide more than one form of identification to log into accounts. For example, in addition to entering a password, you would be prompted to access something you have, such as a smartphone or hardware token.

• If you suspect that your e-mail accounts have been hacked, review the mail-forwarding rules and delete any you don’t recognize. Attackers often add forwarding rules so that when accounts send or receive certain e-mails, the e-mails are forwarded—even after you’ve regained access and changed your passwords.

This material has been provided for general informational purposes only and does not constitute either tax or legal advice.

Although we go to great lengths to be sure our information is accurate and useful, we recommend that you consult a tax preparer, professional tax advisor, or lawyer.

Jane Braun is a financial advisor located at Manning Wealth Management at 401 B Street Suite 2300, San Diego CA 92101. She offers advisory services as an Investment Adviser Representative of Commonwealth Financial Network®, a Registered Investment Adviser. She can be reached at 619-2379977 or jane@manningwm.com.

Coronado Magazine - March

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Coronado Magazine - March

TAXES & YOU

Increased Child Tax Credit… And Increased Scrutiny

by Nathan Ihm, EA a tuition statement, known as a Form Parents may receive bigger than usual 1098-T, as well as receipts for other tax refunds this year. school expenses, such as textbooks and supplies.

The new tax law that was passed last year, the Tax Cuts and Jobs Act, increased the Both fraud and common unintentional Child Tax Credit from $1,000 to $2,000 errors have made the above items major for each child under age 17. In addition, sources of what the IRS calls “improper it increased the income limit, so married payments.” In fact, the agency estimates taxpayers earning as much as $440,000 that nearly a quarter of all Earned and single taxpayers earning as much as Income Credits were collected by filers $240,000 annually qualify to claim the who did not qualify to receive them. credit. This is nearly triple the previous income limits.

In order to crack down on the problem, the IRS has decided to place the Along with the expansion of the credit responsibility on your tax preparer! Tax comes new requirements to prove a preparers who do not ask their clients taxpayer is eligible. Increased scrutiny, called due diligence, now applies to the Earned Income Tax Credit (for low income filers), the Child Tax Credit, the American Opportunity Tax Credit (for college expenses), and the Head of Household filing status (for unmarried taxpayers with dependents).

a multitude of specific questions and request certain documents, all while documenting their steps to comply with these new requirements, could face fines of up to $510 per tax benefit per tax return. Because many reputable tax preparer firms are small businesses these fines could add up quickly.

When you get more questions from your tax return preparer and are asked for more documents than you are used to, it’s not personal. It’s just what is now required. § Ihm is an Enrolled Agent at Westax in Coronado, providing tax return preparation and financial planning services. He can be reached by phone at Westax, Taxes and Financial Wellness, 619-435-3131.

The American Opportunity Tax Credit, which is a credit to reimburse as much as $2,500 in higher education costs for a taxpayer, their spouse, or their children, will now require that the taxpayer have Coronado Magazine - March

Page 81

THEN & NOW

The Coronado Historical Association Presents

50 Years of Community

by Vickie Stone, Registrar and Curator of Collections

A noticeable feature in downtown this winter has been the large, electric lights atop the historic building at 1100 Orange Avenue that reads “50 YEARS.” The flashy lights are in celebration of Coronado Historical Association’s grand jubilee.

A small group of concerned citizens convened at the end of 1968. They formed the Committee of ‘86, named after the year that the ferry service officially began, 1886. The Committee of ‘86 was lead by beloved local preschool teacher, Mrs. Bunny MacKenzie. She rallied Kat Carlin, Eleanor Ring, Frank Upham, Susan Sandkey, Pat Davis, Harry Hearn and then Councilman Joseph Overton and others to help collect more than 1,600 signatures in petition to save one of the ferryboats. The act of saving the ferryboat was an effort to save a little piece of Coronado’s small-town feel that was feared to disappear once the bridge was complete. The group planned on mooring the ferryboat and use it as a museum, community space, and then rent the rest of the space to local businesses to help with maintenance costs.

After receiving the petition in December 1968, Coronado City Council voted unanimously to ask the State to turn over the the ferry vessel Coronado.

Nothing came of this request, and so the Committee of ‘86 turned to Hotel del Coronado owner, Larry Lawrence, to help raise funds to purchase the ferry at the state’s auction. City Council approved and supported the funds and in May of 1969, Coronado submitted its bid of $11,650. There were five higher bids, so the Committee of ‘86 was unsuccessful in its efforts to save the last ferryboat.

The small Committee of ‘86 quickly realized that the ferry wasn’t the only thing needing to be saved; there was a need to collect all aspects of Coronado history and way of life. The Despite the declaration of “50 committee formed Coronado Historical Years” in bright lights, CHA’s origin Association (CHA) and incorporated actually began 51 years ago. In 1968, as a non-profit organization construction was underway on in 1969. This monumental the San Diego-Coronado Bay event, launched an effort to Bridge. The bridge was financed save and share Coronado’s through the sale of municipal history. For fifty years, bonds. The building of the CHA has been the primary bridge was largely unpopular, institution for collecting so in order to make the bonds Coronado artifacts, archives, attractive to buyers there was and oral histories; advocating a stipulation that all competing for historic preservation; forms of transportation would and educating islanders cease. The ferry service that had and visitors alike through linked Coronado to San Diego museum exhibits, programs, since 1886 was quickly coming and publications. Much of to an end. The five ferryboats CHA’s long history will be in service at the time, which presented in an upcoming were property of the State of exhibit, set to open March California, were planned to CHA co-founder, Bunny MacKenzie with Admiral R. H. Jackson, holding onto a San Diego - Coronado Ferry boat certificate.

21. be decommissioned, sold and dismantled once the bridge was CHA made Admiral Jackson an honorary member on his 104th birthday.

1970. Coronado Historical Association Collection. opened.

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Coronado Magazine - March

THEN & NOW

The MV Coronado, which operated 1929-1969, is seen for one of the last times in front of bridge construction. 1968.

Coronado Historical Association.

Ode to the Ferry Boats

On the fifteenth of April, in eighty-six.

Story and Babcock were in a fix; They were building a hotel at Coronado Beach.

And from San Diego it was hard to reach; They got together that fine day And formed a company to ferry the bay; They put in an order with a Frisco fellow.

And pending arrival Story used his yacht “Della:” This boat was so small, it could hold only nine.

So a row-boat was towed at the end of a line.

By August the ferry arrived on the scene.

She was 100 feet long and powered by steam; They called her “Coronado” for the city she served, And for thirty-six years her “whee-ring” was heard; She was sold a year later to famed Hollywood, Who was filming a picture called, “Old Captain Blood.”

A sister was needed by the year eighty-eight.

And this boat was christened the “Silver Gate;” On April Fools Day she made her first trip.

And from that day on ill-fate had a grip; She was slow to the helm, nearly ramming the piling.

Although she was fitted in gay-ninety styling; On April the seventh while approaching a landing.

And on her deck the passengers were standing; She crashed head-on into the slips, Snapping the piling like little match sticks.

There were other ferries to join the crew The “Benecia,” “Ramona,” and “Morena” too; The “Benecia” came from the Martinez run, Was quiet, well mannered, and got her work done; She did have her moment on one certain day, Her engine got stuck and she drifted away; The incident made heroes of passengers and crew, And exciting and interesting table-talk too.

In July ‘29, as sleek as a whistle, A ferry arrived that was powered by diesel; She was called the “Coronado,” for her sister before, And she still can be seen plying the shore; On a day in December, the year ‘56, She was just past mid-way, when she got in a mix; The stork made a landing, nearly causing a squall.

And. “Ken Keyte” arrived, twenty-one inches tall.

The “Ramona” appeared in 19-0-3, As modern a vessel as she could be; 118 feet long and 29 wide, With 700 horse power, to paddle her side; The first ferry to have incandescent light, And it sparkled as she crossed the bay at night; She could easily carry a load of hay, For she was designed with a higher headway; Her sides were enclosed for the passengers protection From odors of fertilizer, blowing in every direction.

Now, for eighty-three years this very short hop.

Only twice has been known to come to a stop; T’was November fifty-four, that the crew went on strike And for sixteen long days people took to the pike; And in May 1960 the Peruvian quake, Which caused the ferries to shimmer and shake So they were secured for the rest of the day, And no one was able to cross the bay.

The “Morena,” the last to be powered by steam, Was considered a roaring 20s queen; The horse-less carriage was here to stay, So horses were rarely seen on the bay; The only horses to take a ride, Were the polo-ponies, and the horse-show’s pride.

Still not forgotten in this little ditty.

Are the “San Diego,” and the “Crown City;” The old “North Island,” and the “Silver Strand,” They’ve all been a part of this ferry plan.

So, now we have reached the year ‘69 When these proud old ferries will run out of time; In July they will bow to our modem trends.

And we will say fare-well to our faithful friends.

Bunny MacKenzie, 1969 Coronado Magazine - March

Page 83

1st Baptist Church of Coronado 445 C Avenue • 435-6588 Coronado Community Church 6th & H Ave • 437-6827 Christ Episcopal Church 1114 Ninth Street • 435-4561 Resurrection Lutheran Church Orange & 5th St • 435-1000 Coronado Southern Baptist Church 111 Orange Avenue • 435-8682

Graham Presbyterian Church 959 C Avenue • 435-6860 Sacred Heart Catholic Church 7th & C Ave • 435-3167

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Coronado Magazine - March

1st Church of Christ Scientist 8th & C Ave • 435-4383

St. Paul’s United Methodist Church 700 D Avenue • 435-5691 Calvary Chapel Living Waters 1224 10th Street • 435-8233

CO RONADO R ES TAURAN T WATC H

Full Service Vacation Rentals Sales & Leasing Coronado Property Management

CLAYTON’S BAKERY will occupy the former Fire + Fly Artisan Pizza space on 840 Orange Avenue. It is currently scheduled to open in April.

Suzanne Fahy Hope Baker Tara Brown Jill Lehr Lisa Davenport

The Italian restaurant BUONA FORCHETTA, owned by a Coronado local restauranteur, is coming to the former El Cordova Garage location, 1000 C Avenue, and will feature a bakery and market.

FEAST AND FAREWAY is set to open this May at the Coronado Golf Course location, 2000 Visalia Row.

POKE 1•2•3 opened a

619.841.5870 DRE#01454055

seashorepropertiescoronado@gmail.com

Coronado location, its third, in the former Island Surf spot at 1009 Orange Avenue.

CORONADO ISLAND MARRIOTT RESORT & SPA announces the addition of a brand new bayside dining concept primed to be Coronado Island’s premier Cali-Coastal restaurant. Scheduled to open in Spring 2019, Albaca will feature a Cali-Coastal inspired menu.

CORONADO MEXICAN VILLAGE COCINA E CANTINA

is open in the space formerly occupied by the original and iconic Mexican Village Restaurant, 126 Orange Avenue.

Fox Restaurant Concepts is set to open THE HENRY new restaurant brand in the former Costa Azul space. Construction is underway.

Coronado Magazine - March

Page 85

Over the years, a lot of publications in Coronado have come and gone, but for over 100 years there has been one you can rely on.

For over 100 years.

Local news at your fingertips.

CoronadoNewsCa.com Page 86

Coronado Magazine - March

Coronado Find a Realtor Charles Ahern

(619) 823-2142

cahern@bhhscal.com DRE#01262309 Berkshire Hathaway Home Services

Scott Aurich

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ScottAurich.com Scott@ScottAurich.com DRE#00978974

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shellyklessinger@gmail.com DRE#01355449

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(619) 200-9184

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Jan Clements

Coronado Shores Co.

Jan@JanClements.com

CoronadoShoresCo.com

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RobinBerthod.kw.com RobinBerthod@kw.com DRE#02010599

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(619) 300-3577

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realtybybeth@gmail.com

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tyler.mathews@sir.com DRE#01997577

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Lennie Clements (619) 894-0033

LennieClements@yahoo.com DRE#01864061

Chris Clements (619) 203-8538

Christopher.L.Clements@gmail.com DRE#01877934

ClementsGroupRE.com CoronadoDreamHomes.com Berkshire Hathaway Home Services

Doni Corcoran

(858) 922-0978

corcoran.doni@gmail.com DRE#01951522

Coronado Cays Realty

Pacific Sotheby’s Realty

Larry ‘LC’ Cline

Carolyn Crane

(858) 682-5202

(619) 435-5211

larrycline.willisallen.com Lccline@willisallen.com

DRE#00827245

Willis Allen Real Estate

Crestmont Realty

Christine Baker

Craig Clarke

Clarissa Delgado Nakaima

chris@bakersellssandiego.com

www.craigclarke.com craigclarke@hotmail.com

ScottAurich.com

Pacific Sotheby’s Realty

(858) 449-3200

BakerSellsSanDiego.com DRE#01808132

Willis Allen Real Estate

DRE#01894025

(619) 990-0220 DRE#00522654

Willis Allen Real Estate

Carolyn@crestmontrealty.com

(619) 948-5131

clarissa@willisallen.com ClarissaExplainsRE.com DRE#01871697

Willis Allen Real Estate

Coronado Magazine - March

Page 87

Find a Realtor

Apua Garbutt

Britt Cooper Molly Cooper DRE#00895874

DRE#01896389

(619) 813-5959

The Cooper Team NadoAgent@gmail.com CooperTeamRealtors.com Brokers Only Real Estate

Adrienne Dente (619) 850-2880

adriennedd@aol.com DRE#00932112 Berkshire Hathaway Home Services

Julia M. Elassaad (619) 573-8350 jelassaad@ascentrealestate.net DRE#01937427

Ascent Real Estate

Georgia Ellis

(619) 998-2455

georgia@bhhscal.com GeorgiaEllis.com DRE#01012774

Berkshire Hathaway Home Services

Lisa Falletta

(619) 987-2297

Lisa@parklifeproperties.com www.parklifeproperties.com

(619) 818-8126 apua@san.rr.com

mollykorson1@aol.com

DRE#01859903

DRE#01379254

Berkshire Hathaway Home Services

Korson Properties

Caroline Haines

(619) 435-1565 (619) 435-5200

chaines@ascentrealestate.com DRE# 00953131

Ascent Real Estate

John Harrington

(619) 200-8504

CoronadoShoresCo.com jharrington60@gmail.com DRE#01210260

Coronado Shores Co.

Francine Howard

(619) 302-0234

Francine@sd-realtor.com DRE#01802654

RE/MAX Hometown Realtors

Karen Hust

Page 88

Kathy Koop

(619) 985-8722 DRE#00460840

Karrie Koop Gilby (619) 857-7665 DRE#01465419

Allison Koop Rice (619)490-9049 DRE#01818903

www.KathyKoop.com

Berkshire Hathaway Home Services

Linda Kofler

DRE#01708516

DRE#01893617

Berkshire Hathaway Home Services

Coronado Shores Co.

khust@bhhscal.com

10kofler@gmail.com

Richard Inghram

Martha Kuenhold

ringhram@gmail.com

CoronadoShoresCo.com mkuenhold@gmail.com

(619) 301-7766 DRE#01377744

(619) 987-7725

DRE#01369875

Park Life Real Estate

Ruth Ann Fisher

Vicki Inghram

rfisher@delcoronadorealty.com

BestofCoronado.com

delcoronadorealty.com Del Coronado Realty

(619) 435-8722

(619) 246-9949

Berkshire Hathaway Home Services

DRE#01909797

The Koop Group

(619) 838-7021

DRE#01886911

(619) 733-4100

Molly Korson

(619) 808-6610

Coronado Shores Co.

(619) 204-3400 DRE#01293521

Berkshire Hathaway Home Services

Raquel Fernandez

Neva Kaye

Ryan Koubeserian

Raquel@GetLocalHomes.com www.GetLocalHomes.com

neva.kaye@sothebysrealty.com nevakayegroup.com

ryankoubeserian@yahoo.com arakoubeserian@yahoo.com

Coronado Shores Co.

Pacific Sotheby’s Realty

(619) 453-4513

(619) 865-2019

DRE#01945891

DRE#01925476

Coronado Magazine - March

Ara Koubeserian

(619) 339-9736 (619) 339-2383 DRE#01738738

DRE#0045410

CoronadoShoresCo.com Coronado Shores Co.

Find a Realtor

Kathy Pounds

Olga Lavalle

(619) 997-3171

(619) 995-6259

kathypounds@yahoo.com

olga@willisallen.com

KathyPounds.com

www.Homesolga.com DRE#01724705

DRE#01044960

Pacific Sotheby’s Realty

Willis Allen Real Estate

Dianne Lookabaugh

(619) 733-3456

DianneLookabaugh@gmail.com Realliving.com/Dianne.Lookabaugh

DRE#01902197 Real Living Napolitano Real Estate

Carrie Mickel (619) 630-3570

DRE#01999494

Berkshire Hathaway Home Services

DRE#01475331

Park Life Real Estate

Ken May

(619) 254-7497

SocalKenm@gmail.com FindCoronadoRealEstate.com DRE#01260645

Park Life Real Estate

Marlene@athomerealty.net DRE#01715216

Cheryl Morabito

DRE#01183389

Dino Morabito

DRE#01415017

(619) 987-3066

Dino@TheMorabitoGroup.com www.TheMorabitoGroup.com

Meridith Metzger

(619) 850-8285

meridithmetzger@gmail.com www.MeridithMetzger.com DRE#01435132 Berkshire Hathaway Home Services

At Home Realty

DRE#00993300

Noonan Properties

Phyl Sarber

(619) 933-1276 DRE#00636519

Charlotte Rudowicz

Berkshire Hathaway Home Services

Berkshire Hathaway Home Services

Office (619) 866-6974

enoonan12@aol.com CoronadoCays LuxuryHomes.com

DRE#01809272

DRE#01876062

realtordannyolivias@gmail.com DRE#01328417

(619) 252-1232

carol@carolmcgraw.com carolmcgraw.com

MollyHainesMcKay@gmail.com

(619) 433-4733

Ed Noonan

(619) 905-8965

(619) 985-2726

Danny Olivias

Real Living Napolitano Real Estate

Carol McGraw

Molly Haines McKay

Marlene Scheffer (360) 689-6836

DRE#00595800

karisellscoastal.com kari@karisellscoastal.com

DRE#01256239

www.shopnadohomes.com

1200 Orange Ave LindaLomasCoronado@gmail.com

(619) 884-4193

Nancyparrett@sd-realtor.com

DRE#01214452

(619) 884-4499

Kari Lyons

(619) 368-1898

(619) 684-0040

carriemickel@bhhscal.com laurachisholm@bhhscal.com

Linda Lomas

Pacific Sotheby’s Realty

Nancy Parrett

Laura Chisholm

Carrie O’Brien

DRE#01144127

Beth Delano

DRE#0126197

(619) 847-3524 (619) 514-7740 Flagship.net

Flagship Properties, Inc.

(619) 865-0794 DRE#01435710

Frances MacCartee (619) 312-7466 DRE#0200954

Baytobeachgroup.com Berkshire Hathaway Home Services

Jon Palmieri

Carol Stanford

Jon.Palmieri@compass.com www.Jonpalmieri.com

carol@carolstanford.com BuyCoronado.com

(619) 400-7583 DRE#01901955

Compass Real Estate

(619) 987-8766 DRE#01390529

Pacific Sotheby’s Realty Coronado Magazine - March

Page 89

Find a Realtor

Edith Salas

(619) 905-5780

edith@salasproperties.com DRE#01966248

Olga Stevens

Christy Ward

Olgaminvielle1@gmail.com OlgaCoronado.com DRE#01105050

Christy@crestmontrealty.com DRE#02040078

(619) 778-8011

Willis Allen Real Estate

Stephanie Baker (619) 306-6317 stephanie@salasproperties.com DRE#01986654

(619) 884-0774

Crestmont Realty

Tom Tilford

(619) 300-2218 Tom@Coronadotom.com DRE#0189051

Real Living Napolitano Real Estate

Josh Barbera

Dave Werth

(619) 957-5357

(858) 926-9181

josh@salasproperties.com

Dave.Werth@Elliman.com DRE#01865561

DRE#02053563

Remi Pieratt

(619) 972-7364

remi@salasproperties.com DRE#01764378

Evan Piritz

(619) 600-7817

CAPT USN (ret) evan@salasproperties.com DRE#02022374

www.salasproperties.com Salas Properties

Pete Slaughter

Paulette Fennello

(619) 240-4064 (619) 318-5707 DRE#01407834

DRE#01124030

800-499-5884 OwnYourDreams.com ownyourdreams123@aol.com

Berkshire Hathaway Home Services

(619) 840-4550

Kate Danilova

Chris Toogood

Kristina.Quesada@Elliman.com

DRE#01997872

DRE#01882388

Whitney.Benzian@Elliman.com

(619) 865-3402 (619) 865-3334 TooGoodRealty.com chris@christoogood.com Toogood Realty

Jeff Tyler

(619) 840-4550 DRE#01890260

www.TheWerthGroup.com Douglas Elliman Real Estate

Estela Williamson, SFR

DRE#01900337

DRE#01394896

JeffTylerCoronado.com Ascent Real Estate

Erin Todaro

Zach Todaro

(619) 302-9239 (619) 302-0481 todaro.erin@gmail.com ztodaro@gmail.com DRE#01947874

DRE#01881566

todarorealestate.com

Willis Allen Real Estate

CoronadoDreaming.com

barbara.wamhoff@pacificsir.com DRE#01225350

Park Life Real Estate Coronado Magazine - March

Whitney Benzian

Jtyler@ascentrealestate.com

(619) 865-7153

Barbara Wamhoff

DRE#00898711

DRE#01976758

(619) 549-0501 1200 Orange Ave

Connie Spitzer (619) 843-0437

Page 90

Kristina Quesada

(619) 517-8880

Pacific Sotheby’s Realty

Estella.Williamson@pacificsir.com Pacific Sotheby’s Realty

Brunilda Zaragoza

(619) 520-7799 DRE#00840495

Dany Zaragoza

(619) 520-0772 DRE#01826683

ZaragozaRealtors.com ZaragozaRealtors@gmail.com

Berkshire Hathaway Home Services

Interested in being included in Coronado’s Find a Realtor? Call Today (619) 437-8800 x 203

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