Coronado Magazine - October 2021

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P4 | Coronado Magazine

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table of contents Dining Issue: Menus 22 Restaurant Index 46

22

this issue Always with 10| Entertaining Chef Denise Lyon

16| Dolceacqua - A Unique

Place That Captured Claude Monet’s Eye

50| Falling into Fashion 2021 58| Cruising after COVID - A

Celebratory Millenium Makes a Triumphant Return to Alaska

your favorites

66| The Spooky Season 71| Halloween Is On! 82| Island Icon: Bill Davidson 86| Is a Roth Conversion Right For You?

94| The Final Word Cover photo by Daniel Toennies P6 | Coronado Magazine

The Official Magazine of Coronado, California

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The First Word With this edition we step out of summer, into fall, and into food!

October is our semi-annual Dining Issue … a trip to Sicily has us thinking about some Caponata, an Alaskan cruise has us contemplating seafood, and local chef Denise Lyon reminds us that food is a very powerful connector. A myriad of culinary experiences are within reach here in Coronado, and we encourage you to get out and try them all!

This issue also brings the first hint of Halloween.

Halloween has always been my daughter’s favorite holiday. The costume planning begins months ahead of time, a whirling maelstrom of themes, schemes, props and makeup filling the air until that one final moment of decision, that one moment of …

Truth Yes, you may ask … “isn’t the Halloween ritual of costumes and disguises the furthest thing from truth there is?”

We are a culture of stories, we revel in our movies and novels, we escape into our books and games, we learn from our fables and myths. Maybe, just maybe, the Halloween experience is one shining moment, one shared moment, where we can all let an inner truth loose. Where we can express that piece of a story that has touched us the most.

Let your truth shine bright this Halloween!

Photo by Daniel Toennies

Dean K. Eckenroth Jr Editor & Associate Publisher

Coronado Magazine | P7

The Official Magazine of Coronado, California

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Created by Coronadans

Publisher Dean Eckenroth publisher@eaglenewsca.com

Associate Publisher Dean K. Eckenroth Jr. editor@eaglenewsca.com Business Development Advertising Director Patricia Ross patricia@eaglenewsca.com Amanda Ramirez amanda@eaglenewsca.com Renee Schoen renee@eaglenewsca.com Editorial Alessandra Selgi-Harrigan alessandra@eaglenewsca.com Susie Clifford copyeditor@eaglenewsca.com Kel Casey kel@eaglenewsca.com Maria Simon maria@eaglenewsca.com

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Coronado Magazine | P9

Entertaining Always with Chef Denise Lyon

By Brooke Clifford Food is one of the rare things in life that has

“And I don’t think I really ever cooked before

the ability to connect us to ourselves and oth-

that, so I felt the weight of the responsibility in

ers. The very essence of preparing, presenting,

preparing meals.”

and tasting cuisine is such a singular, personal

What Lyon discovered over those two weeks

experience, yet at the same time brings people

was that she could cook, she knew how to do

together. To explore this further, I could think

things in the kitchen on her own, and that she

of no better person to talk to than local resident

enjoyed it.

Denise Lyon, former personal chef, caterer, and

The next stepping stone on Lyon’s path to

contributor to many of the amazing dining and

becoming what she calls an “accidental” chef

hosting spreads for the Coronado Magazine.

and baker was spending time in France in her

Lyon has a long history with food, begin-

early 20’s where the culture around food and

ning with an upbringing connected to her

dining made a lasting impact. “I was astounded

family’s roots. “My grandmothers were abso-

by the way people ate,” she began. “On my street

lutely amazing and talented. One did desserts,

there’d be a milk shop, a bread shop – every-

my mom’s mom, and my dad’s mom was from

thing was separate. People would spend a lot

the south of Italy; she made everything from

of time going to these different shops and the

scratch. She canned her own tomatoes, made

farmer’s markets and get this clean, fresh, beau-

her own bread. We made pizza, we made gn-

tiful food. I was just in awe.”

occhi, we made red sauce…we just did all this

Lyon felt a deep kinship with the country

stuff,” she recalled. “In her yard, she had a lem-

and her experience there was life-changing. It

on tree and fresh herbs. She was meticulous in

cemented her interest in food and pursuing a

the kitchen. …She’d go and collect all of these

ters (I stayed in this house built in the 1500s) and looked out over the hill and there were farmers with berets and chestnut trees. I just connected with that land and the culture, the food and the beauty, and the way people were so respectful of food.”

Upon her return to the States, she was initially interested in starting a bakery. “I went up and worked in a bakery in San Francisco and absolutely hated it,” she admitted. With bulk baking came a lot of intense physical work and odd hours; something she quickly learned wasn’t her thing.

From there Lyon found her way into the catering scene, working for a restaurant that used to operate in La Jolla and had a cooking school attached to it. “So many famous chefs came to that cooking school to teach and I was able to

fresh and beautiful things [from her yard] and

take classes and meet other chefs, and make a

then she would prepare everything. It probably

connection with a very prominent developer in

took an entire day, but everything was breath-

San Diego who was looking for a personal chef,”

takingly clean, fresh, and so fabulous.”

Lyon explained of how her first personal chef

That sort of attention and care with cook-

gig came about. “So I ended up doing that for

ing made an impression on Lyon that has stuck

a couple of years and the most amazing part of

with her throughout her life.

that job was that I could be over the top extrava-

What first had Lyon start thinking seriously

gant with really fresh ingredients. I’d go to the

about cooking was when her mom took a two

seafood market for seafood [for instance] and

week trip to visit family when she was nine years

do the whole French thing.”

old, and she had her first experience cooking

She became good friends with that couple

full meals. “There were five kids in my family… and she put me in charge of food,” Lyon told me.

culinary career. “I threw open the wooden shut-

who provided a “thank you” experience that Denise Lyon with her mother, Bert Romero

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stands out on her culinary journey. “They flew

do,” she explained. “You have an

unusual, unique, beautiful or powerful about

entertaining aspect to them where

that flower, and that might be the inspiration.

you’re not just sitting down and

That flower might set a tropical mood for me.

eating food, there’s an ambience

Or maybe it’s winter and I find a vintage, Indian

and an environment that is almost

tablecloth and I start thinking Indian. …It’s just

like you’re traveling somewhere

something – an object or a food [item] – that

and going to a different place.

will inspire a whole menu.”

That’s my favorite part.”

Lyon considers herself a bit of a collec-

Lyon has created a vast array

tor; she loves the ocean and she loves vintage

of fun, creative, and lavish experi-

things, finding handmade table cloths and vin-

ences for her guests. She’s recre-

tage plates or glasses. Over the years she’s gath-

ated memories of meals at favorite

ered a variety of interesting collectables that she

restaurants in Europe, transported

has been able to put to use creatively to flesh out

guests to places like Morocco and

these ideas and inspirations for hosting. “That

Ojai Valley, delighted groups with

beautiful flower might create a color scheme,”

all-out Halloween ambience, and

she gave me as an example. “And then once I

more with her talent for not just

have that I’ll put [the flowers] in the dining

cooking, but presentation. “Some

room. I’ll look through my tablecloths and find

Jim (Lyon’s husband) and myself up to Napa

people write and they can tell a story. Food is

one that goes with those colors. One thing leads

Valley to the Mondavi Vineyards. We got to

also a way of telling a story,” she said. “I love the

me to the next. The flowers lead to the table

meet Mr. and Mrs. Mondavi. We took a cook-

way food is not just sustenance; it’s beauty, and

cloth, the table cloth leads to the plates, to the

ing class from Martha Stewart when she was

art, and memories, and life experiences.”

lighting and the candles. It just comes piece by

Denise Lyon, right, with Martha Stewart

just starting out,” said Lyon.

When I asked Lyon what her process is like

piece…and the menu starts being formulated

Stewart had previously been an influence

in creating such experiences, she said it often

for Lyon when she stumbled upon her book,

begins with a spark of inspiration from a single

Conversely, it can start with food such as

“Entertaining” in 1982 while she was in France.

item that catches her eye. “I will go somewhere

fresh lemons from the farmers market and us-

“This is what kind of pushed me in a certain di-

– say, outside into my yard, or I take a trip some-

ing that to formulate the meal and then the set-

rection,” Lyon told me. “I just happened to be in

where, or I go to the grocery store – and I’ll see

ting idea from there.

a book store looking at books and I bought it. I’d

maybe a flower,” she began. “There’s something

say France, and maybe this book, changed me.

I started looking at food in a very different way than I ever had before. I looked at food as art, and beauty, and presentation.”

While Lyon says that, admittedly, Stewart’s recipes aren’t the best, “But what she did was elevated food where it wasn’t just about throwing things on the table. That just really struck a chord with me and I started thinking of food as maybe my way of expressing myself, creatively.

It’s a medium that I really connect with. That was an epiphany for me.”

Ever since, Lyon sees hosting a dining experience as a chance to transport guests into another world. “That’s what I like my parties to

Coronado Magazine | P11

based on that.”

“I’m obsessed with Pinterest,” Lyon added as

ture wasn’t anything like it’s become in more re-

another source of inspiration for her these days.

cent years where everyone has become a foodie

She may find herself with a handful of Mediter-

and cooking and baking has become a much

ranean ingredients, decide to make a Spanish

more elevated element of our cultural values.

paella, and then browse Pinterest for Spanish

That shift has helped her overcome that inter-

dinner party ideas to help her complete the

nal discomfort and questioning; she feels much

thought. “I have this graph paper and I start jot-

better today cultivating her intense interest in

ting down [ideas], cross things out, add things,

food. “Now I’ve come to see how important it

and it just starts evolving.”

really is,” she said. “I really appreciate and value

Lyon’s favorite part of the process? The dec-

it, and I love the way people go away [from a

orating. “I love it when I walk into the dining

meal] and they’re satisfied.”

room and I feel like I’m in another world. I do

I asked Lyon for tips for the rest of us looking

things that really entertain me,” she laughed.

to find that same fun and inspiration with pre-

“Setting up the room and seeing how it

paring meals and hosting, and she shared some

goes from a bunch of flowers to an ornate set-

Even though Lyon has had a strong connec-

of the most important things she’s learned over

ting evokes a feeling,” she mused, giving me a

tion to food throughout her life, she’s had her

the years. Cooking classes can be a big source of

recent example of a Moroccan themed dinner

own struggles to come to terms with that part of

inspiration. Finding classes at local colleges or

she hosted where the first two guests to the din-

her. “I used to feel uncomfortable that I had so

culinary institutions, in whatever capacity can

ing room were floored by the candlelit setting

much interest in just food,” she told me. “It felt

be a great place to start.

around them. “If something can make you feel

like I was emphasizing it too much, and I was

“If you really don’t know what you’re doing

a certain way and you can somehow do it so

uncomfortable with that because it just didn’t

in the kitchen, there’s so much on YouTube,”

other people can feel that way, too, then you’ve

seem like it was that important in the scheme

she added. “Having somebody show you how

really done a good job. And that makes me im-

of things.”

is really great.”

mensely happy,” said Lyon.“It’s stepping out of

Lyon mentioned that growing up not many

Find a cookbook you like, a beginner’s book

the ordinary and traveling, in your own home,”

people went out to eat and while there were

if you’re just starting, and just work your way

she explained.

some well-known and respected chefs, the cul-

through it. This is also a great way to get com

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be easy to get discouraged and think you’re a bad cook when something doesn’t turn out but, nine times out of ten, it’s a recipe that wasn’t written correctly or accurately and not to take it personally. “Find a source of recipes that you trust,” Lyon stressed and look for recipes with lots of reviews. “They should always turn out if you follow the directions.” As you become more experienced, it becomes easier to tell if a recipe looks legitimate with the ratios listed and ingredients. “I cross check recipes if I’m making something new, to see what the average is fortable in the kitchen and with the basics.

“All the pages are worn out of my Betty Crocker cookbook,” Lyon mentioned, sharing that it was her first cookbook and one she’s used many times. “I think it’s really wonderful to learn the

for, say, the amount of sugar or butter. And now with my particular palate and experience, I can tell if a recipe is going to work and then adapt it to my taste.”

As for the decorating, Lyon suggests looking around at the things you have in your home and

It’s also okay to buy part of the meal as well, Lyon mentioned. If you’re spending a lot of time in the kitchen to make an elaborate main course, don’t feel bad buying a dessert rather than making one.

“It doesn’t matter if you make it all yourself, just make it presentable and beautiful. Make sure you get your recipe from a trusted source,

thinking about ways you can use them. “Maybe

and just appreciate food because it’s more than

crust, how to blanch vegetables, how to keep

you don’t have a tablecloth, but you could still

just eating,” Lyon summarized. “You want to

green vegetables green…simple things. Once

have stunning flowers and if you don’t have

make food so appealing that people derive plea-

you have that foundation, then you can shoot

a vase you can put them in a mason jar, or a

sure just from the aesthetics of it, and then the

off anywhere.”

beautiful pitcher. You could collect some leaves

amazing taste of it. For me, food is the vehicle

Lyon says the most critical part of cooking

and put leaves around the table and that can be

with which I express myself and show love. I’ve

is the recipe. “If you’re following a recipe dili-

beautiful, without a lot of stuff,” she said. “And

met some interesting people through food…It’s

gently and if things don’t turn out, it’s probably

also, candlelight is amazing. Candles transform

a very powerful, beautiful connector.”

not you. It’s probably the recipe.” She’s says it can

a room.”

basics; how to make rice, how to make a pie

Honey Mustard Vinaigrette

Denise Lyon loves salads and this dressing is her most requested recipe.

2 tablespoons Dijon mustard (coarse grain works too) 1/4 cup apple cider vinegar 1/2 cup canola or mild vegetable oil 2 tablespoons brown sugar or honey (I use brown sugar) 1 clove garlic, minced (about ½ teaspoon) 1 small shallot or sweet onion minced (about 1 tablespoon) Kosher salt and freshly ground pepper (1/2 -1 teaspoon each) Optional: 2 tablespoons coarsely chopped parsley or your favorite fresh herb.

(I don’t usually add them, but they are a nice addition for a change of flavor).

In a food processor, mince the garlic, onion or shallot. Add the rest of the ingredients (including optional herbs) and combine till mixture looks creamy. Add salt and pepper to taste.

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Dolceacqua

A Unique Place That Captured Claude Monet’s Eye

by Alessandra Selgi-Harrigan

There is something special and profound

in Sanremo (in the Liguria region), we drove

Painter Claude Monet. Monet was taken by

when you look at a building that has been

about 30 minutes to Dolceacqua (Sweetwater)

Ponte Vecchio over the Nervia River. Monet

standing for thousands of years - you tend

an amazing small town. Driving inland and

first discovered Dolceacqua in 1883 during

to think of all the people that have seen it

reaching our destination into Dolceacqua, I

a trip with fellow Impressionist Painter

before you, their footsteps, the sunrise and

couldn’t help but be taken by the sight of the

Auguste Renoir. By the following year Monet

sunsets that graced it, wars that may have

castle on the hill overlooking the town and

went back to Dolceacqua to paint the Ponte

touched it.

its Ponte Vecchio (Old Bridge.) Dolceacqua is

Vecchio. A plaque marks the spot where

located at the base of Mount Rebuffao.

Monet sat for many hours painting. Monet

Growing up in Italy, seeing old buildings was a normal occurrence and I did not give it

Many visitors to Dolceacqua have admired

much thought, but now that I live in the U.S.,

the sight of the castle and its 32 meter bridge,

Castle of Dolceacqua” and the “Bridge of

I feel more in awe of certain antiquities.

that dates back to the 1400s. One of the

Dolceacqua.”

On my recent trip to Italy to visit my family

famous visitors was French Impressionist

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created two paintings in Dolceacqua, “The

Dolceacqua is a very ancient town which traces back to the Roman Empire. The castle on the hill, the Doria Castle, is named after the Doria family of Genoa who came into its possession in the 13th century. For some years, a strong rivalry existed between the Dorias and the Grimaldis of Monaco who both vied for the hamlet. The first mention of the castle was in 1177 that cites the Counts of Ventimiglia as the owners. Oberto Doria purchased the castle in 1270. In 1746 during a war against Austria, the castle was almost

Coronado Magazine | P17

completely destroyed, but the outside vaulted walls remain.

To climb to the top and see the remains of the castle head to Via Castello, then walk through “il borgo,” a small neighborhood.

Once you enter the borgo, the first sight to admire and spend time looking at is the small Piazzetta dell’Armatore where the coat of arms of the Grimaldi/ Doria families were created on the ground as a mosaic made of stones.

The way up to the castle is made up of “carugi,” vaulted small uphill passageways featuring artists studios, shops, and enoteche wine bars, where you can stop to try the local light red wine called Rossese di Dolceacqua.

Going up those passageways is a very interesting experience in itself and you can get lost in the history and beautiful old surroundings. Once you reach the castle, stop to enjoy the view, take photos and make time to see the interior which features panels and photos explaining its history.

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Typical Sicilian Caponata is a Versatile Dish

by Alessandra Selgi-Harrigan

Growing up in Sicily, I

remember my mom Rosa making Caponata, a traditional vegetable dish which offers a sweet and sour flavor.

Over the years both my sister and I have watched her prepare this dish, but believe it or not we have never attempted to make it on our own - she is the one that has always prepared it. During a recent visit to Italy this past August, both my sister and I took notes on her recipe and her preparation of Caponata, trying to learn any secrets to this delicious dish and to eventually attempt to make it on our own.

Caponata is a dish made with a typical summer vegetable - eggplant - as the main ingredient. Eggplants are said to have been introduced to the island by the Arabs during the conquest of Sicily in the 9th century.

The history of the name Caponata is not exactly known, although some think the word Caponata comes from the Catalan word caupona, a Spanish tavern, or Capone, the Mahi Mahi fish. The idea that the name came from a fish is a more believable possibility because in the old days, the wealthier residents prepared their caponata with pieces of fish, or octopus or lobster. For the masses, this dish only contained vegetables and the eggplant replaced the protein.

Some versions of caponata feature pine nuts, almonds or raisins - especially in the Palermo region.

My mom remembers learning this recipe from her Aunt Peppina, so it has been handed down from generation to generation. And now to my sister and me.

Caponata 1 1/2 pounds bell peppers of various colors 1 1/2 pounds eggplants 2 ounces capers (in salt if possible) 6 tablespoons of pre-cooked tomato sauce sea salt for the eggplant cubes salt to taste for the rest of the recipe 1/2 pound celery 4 large red onions 4 tablespoons apple cider vinegar 1 tablespoon sugar 20 white olives olive oil and peanut oil mixed together for frying Chop all vegetables in small cubes. Mix eggplants with a handful of sea salt in a pasta drainer, placing a weight on it, such as a pot filled with water. After 10 minutes rinse and squeeze the eggplant cubes and let them dry on the counter on a kitchen towel. Fry each type of vegetable in oil on its own and put aside, starting with the peppers, followed by the eggplants. Next fry the onions with olives and celery, then add capers. Place all the vegetables together and add vinegar, sugar, salt and sauce and cook for 5 minutes. Cool to room temperature before serving.

This dish can be eaten with bread as a single dish, or can be used as a side dish.

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SHELLFISH

New england clam chowder {CUP 8} {BOWL 10}

Sea clams, cream, celery and potato manhattan clam chowder {CUP 8} {BOWL 10}

Zesty tomato base with clams,potato, onion and fresh herbs D LOCAL’S TIP: CAN’T DECIDE? TRY HALF & HALF! D BRING HOME A QUART WITH BREAD

*Oysters on the Half Shell {17.5} Mix and match a ½ dozen from today’s selection

Sautéed Sanddabs, CA {18.5} Scalloped potatoes, spinach and lemon caper beurre blanc

available simply grilled, sauteed, beer battered or blackened spicy

black & blue ahi tuna, Pacific {28.5} Blackened and seared rare with wakame seaweed salad, wasabi cream, rice and broccolini

Peppered snapper (rockfish), ca {22.5} Grilled asparagus, scalloped potatoes and aji amarillo vinaigrette

Lemon Pepper Mahi Mahi, Pacific {30.5} Lemon pepper crust, atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

Rainbow Trout Amandine, ID {25.5} Crusted with toasted almonds and sautéed, served with scalloped potatoes and broccolini

chipotle Blackened swordfish, Local Chipotle dirty rice, corn and avocado relish

Pan Seared Salmon, scottish {28} Scalloped potatoes, sautéed spinach, oyster mushrooms and chimichurri

{32}

*Pan-Seared Sea Scallops, MA {30} Goat cheese grits, sweet corn, asparagus and chive oil

roasted striped bass, Local {28} Pan roasted crispy skin striped bass, corn, asparagus, grape tomato and lemon thyme oil

Steamed clams {19.5} Steamed in white wine with garlic and butter clams & mussel combo pot {19.5} Steamed in white wine with garlic and butter Jumbo Prawn Cocktail {15.5} Housemade cocktail sauce

APPETIZERS

Calamari Fritti {16} Sweet chili sauce and cajun remoulade

Beer Battered Fish & Chips {19.5} Served with fresh coleslaw and choice of fries or housemade potato chips Panko Calamari Steak {19.5} Pounded thin, panko breaded and pan-fried served with fresh coleslaw and fries

*Bluewater Surf and Turf {68} Lobster and 8oz top sirlion steak with scalloped potatoes and broccolini

lobster roll {26} Served hot buttered or with chilled lobster salad in toasted brioche bun, with housemade potato chips

Chicken Under a Brick {24} Herb-crusted with parsley, rosemary, lemonthyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus

MEAT & POULTRY

Baked Crab & Artichoke Dip {15} Topped with grated Romano cheese served with corn tortilla chips

gemelli pasta with shrimp & sea scallops {24} Oyster mushrooms, asparagus, pesto cream and parmesan

*ahi Tuna Poke {16} Ahi tuna, avocado, sweet and green onion, cilantro, ginger, soy sauce, sesame and chili oil

san francisco cioppino {28.5} A zesty marinara sauce, clams, mussels,crabmeat, shrimp, Bay scallops and fish ADD PASTA {2}

*Seared Scallops with Roasted Jalapeño Aioli {18.5} Tomato oil, chopped cilantro and bacon

rock lobster tail {48} 11oz oven baked and served with drawn butter

maryland style Crabcakes {16.5} Remoulade, scallion oil and micro greens

GREENS

ADD SALMON {10} CHICKEN {10} OR SHRIMP {8}

seafood louie salad {19.5} Lettuce, tomatoes, cucumber, egg, avocado, San Francisco Louie dressing, red rock crab and bay shrimp Garden Salad {9} Four lettuce mix with grape tomatoes, herb crouton and choice of dressing caesar salad {9.5} Romaine hearts, anchovy, parmesan cheese with housemade lemon caesar dressing Wedge Salad with Bacon {10.5} Blue cheese dressing, grape tomatoes, and red onion.

Angus Cheeseburger {16} Traditional works, cheddar cheese, and housemade potato chips or french fries ADD BACON {1} ADD AVOCADO {2} top sirloin {28} Hand cut 8 oz Top Sirloin served on scalloped potatoes, grape tomatoes, asparagus and garlic herb butter new york steak {36} Blue cheese butter, asparagus and scalloped potatoes

alaskan king crab {MKT} 1¼ lb split and served with drawn butter

SIDES MADE TO SHARE {6 EACH} Scalloped Potato French fries cole slaw grilled asparagus

N HA

DESSERTS TR

sauteed spinach chipotle dirty rice Grilled Broccolini

SCAN TO SIGN UP

Get the latest news on specials & events

P22 | Coronado Magazine

E AT

YO U R S E

LF

key lime pie {9} chocolate cheesecake {9} javA mud pie {9}

GET HOOKED GET $20 IN GIFTS bluewatergrill.com/ecrew

DCRAFTE

D

CORONADO DINING

FAVORITES

split plate charge $3.00. 18% for parties of 8 or more. wine vintages subject to change. *served raw or undercooked or may contain raw or undercooked ingredients. consuming raw shellfish or raw, undercooked meats, poultry, seafood or eggs may increase risk of foodborne illness.

FALL 2021 | coronado | chef: albert serrano |

LUNCH

bluewatergrill #EatMoreSeafood

our fish is cut on premise daily to meet our quality standards

TODAY’S FISH Sautéed Sanddabs, CA {18.5} Scalloped potatoes, spinach and lemon caper beurre blanc

{CUP 8} {BOWL 10}

Sea clams, cream, celery and potato manhattan clam chowder {CUP 8} {BOWL 10}

Zesty tomato base with clams,potato, onion and fresh herbs D LOCAL’S TIP: CAN’T DECIDE? TRY HALF & HALF! D BRING HOME A QUART WITH BREAD

*Oysters on the Half Shell {17.5} Mix and match a ½ dozen from today’s selection Steamed clams {19.5} Steamed in white wine with garlic and butter clams & mussel combo pot {19.5} Steamed in white wine with garlic and butter

chipotle Blackened swordfish, Local {32} Chipotle dirty rice, corn and avocado relish

Pan Seared Salmon, scottish {28} Scalloped potatoes, sautéed spinach, oyster mushrooms and chimichurri

*Pan-Seared Sea Scallops, MA {30} Goat cheese grits, sweet corn, asparagus and chive oil

roasted striped bass, Local {28} Pan roasted crispy skin striped bass, corn, asparagus, grape tomato and lemon thyme oil

FAVORITES

APPETIZERS

fish tacos {17.5} Choice of blackened fish or shrimp on flour or corn tortillas with Jack cheese, shredded cabbage, pico de gallo, fresh lime crema and avocado

*ahi Tuna Poke {16} Ahi tuna, avocado, sweet and green onion, cilantro, ginger, soy sauce, sesame and chili oil *Seared Scallops with Roasted Jalapeño Aioli {18.5} Tomato oil, chopped cilantro and bacon

Angus Cheeseburger {16} Traditional works, cheddar cheese, and housemade potato chips or french fries ADD BACON {1} ADD AVOCADO {2}

gemelli pasta with shrimp & bay scallops {24} Oyster mushrooms, asparagus, pesto cream and parmesan

top sirloin {28} Hand cut 8 oz Top Sirloin served on scalloped potatoes, grape tomatoes, asparagus and garlic herb butter new york steak {36} Blue cheese butter, asparagus and scalloped potatoes

san francisco cioppino {28.5} A zesty marinara sauce, clams, mussels,crabmeat, shrimp, bay scallops and fish ADD PASTA {2}

Wedge Salad with Bacon {10.5} Blue cheese dressing, grape tomatoes, and red onion.

Scalloped Potato French fries cole slaw grilled asparagus

N HA

DCRAFTE

DESSERTS TR

sauteed spinach chipotle dirty rice Grilled Broccolini

E AT

D

SIDES MADE TO SHARE {6 EACH}

caesar salad {9.5} Romaine hearts, anchovy, parmesan cheese with housemade lemon caesar dressing

MEAT & POULTRY

lobster roll {26} Served hot buttered or with chilled lobster salad in toasted brioche bun, with housemade potato chips

GREENS

Garden Salad {9} Four lettuce mix with grape tomatoes, herb crouton and choice of dressing

*Bluewater Surf and Turf {68} Lobster and 8oz top sirlion steak with scalloped potatoes and broccolini

Chicken Under a Brick {23} Herb-crusted with parsley, rosemary, lemonthyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus

rock lobster tail {48} 11oz oven baked and served with drawn butter

seafood louie salad {19.5} Lettuce, tomatoes, cucumber, egg, avocado, San Francisco Louie dressing, red rock crab and bay shrimp

alaskan king crab {MKT} 1¼ lb split and served with drawn butter

Crab “BLTA” {18} Bacon, arugula, avocado, tomato, crab salad on sourdough served with housemade potato chips

maryland style Crabcakes {16.5} Remoulade, scallion oil and micro greens

ADD SALMON {10} CHICKEN {10} OR SHRIMP {8}

Lemon Pepper Mahi Mahi, Pacific {30.5} Lemon pepper crust, atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

Rainbow Trout Amandine, ID {25.5} Crusted with toasted almonds and sautéed, served with scalloped potatoes and broccolini

Jumbo Prawn Cocktail {15.5} Housemade cocktail sauce

Baked Crab & Artichoke Dip {15} Topped with grated Romano cheese served with corn tortilla chips

black & blue ahi tuna, Pacific {28.5} Blackened and seared rare with wakame seaweed salad, wasabi cream, rice and broccolini

Peppered snapper (rockfish), ca {22.5} Grilled asparagus, scalloped potatoes and aji amarillo vinaigrette

Beer Battered Fish & Chips {19.5} Served with fresh coleslaw and choice of fries or housemade potato chips Panko Calamari Steak {19.5} Pounded thin, panko breaded and pan-fried served with fresh coleslaw and fries

Calamari Fritti {16} Sweet chili sauce and cajun remoulade

spicy

YO U R S E

LF

key lime pie {9} chocolate cheesecake {9} javA mud pie {9}

GET HOOKED GET $20 IN GIFTS SCAN TO SIGN UP

Get the latest news on specials & events bluewatergrill.com/ecrew

Coronado Magazine | P23

split plate charge $3.00. 18% for parties of 8 or more. wine vintages subject to change. *served raw or undercooked or may contain raw or undercooked ingredients. consuming raw shellfish or raw, undercooked meats, poultry, seafood or eggs may increase risk of foodborne illness.

CORONADO DINING

SHELLFISH

New england clam chowder

available simply grilled, sauteed, beer battered or blackened

ENTREES

(619) 435-4166 | 1333 Orange Ave.| www.Brigantine.com

SIGNATURE GRILLED MARINATED SWORDFISH Avocado lime butter (Gluten free) THE BRIG’S FAMOUS FISH TACOS Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing GOLDEN ALE-BATTERED COD FISH & CHIPS Wild Alaskan cod & hand-cut french fries NORTHERN ALASKAN HALIBUT Sicilian eggplant caponata relish, cheesy polenta & balsamic butter sauce GRILLED SONORAN SPICED SWORDFISH TACOS Cabbage, salsa fresca, cheddar, ranch dressing, corn tortillas (Gluten free)

CRISPY LOBSTER TEMPURA TACOS Marinated cucumber-jicama salad & cilantro remoulade on blue corn tortillas, garlic truffle fries & house vegetables

CRAB STUFFED JUMBO PRAWNS Wrapped in bacon & broiled, served with mashed potatoes, chef’s vegetables & jalapeño white sauce (Can be modified gluten free)

LOCAL GRASS RAISED NEW YORK STEAK 10oz cut topped with foraged mushroom & truffle crust, mashed potatoes, daily fresh vegetable & pan-demi gravy WAGYU BURGER 1/2 lb American wagyu, smoked bacon, wild mushroom confit, caramelized onion, roasted garlic spread, bibb lettuce & aged cheddar with hand-cut french fries PARMESAN CRUSTED SAUTÉED SAND DABS Lemon butter sauce, parmesan risotto & broccolini

Full menu on our website Open daily @ 11:30 a.m.

Sunday Brunch 10 a.m.- 2:30 p.m.

Dinner M-F 5 p.m.-9 p.m.

Sat & Sun - 4:30- 9 p.m.

Happy Hour Daily in Bar & Lounge daily 3-6 p.m. excluding Saturdays

(619) 437-4237 | 1351 Orange Ave.| www.miguels-cocina.com

Platos de la Casa

CORONADO DINING

Calamari Relleno

Tender calamari steak-wrapped chile relleno, fried & topped with jalapeño white sauce

Carne Adobada

Citrus-achiote marinated roasted pork, sliced & served with avocado salsa, onion, cilantro & warm tortillas

Miguel’s Torta

Choice of skirt steak, pollo asado or calamari steak on a telera roll with avocado, lettuce, tomato, pepper jack cheese & chipotle mayo; served with rice & beans (Can be modified gluten free)

Camarones a la Diabla

Sautéed spicy Mexican shrimp in red chile sauce, queso asadero

Fajitas Supremo

Skirt steak & chicken topped with our signature bacon wrapped jumbo shrimp stuffed with jack cheese & rajas

HOURS Open @ 11 a.m.

Sunday Brunch 9 a.m.-2 p.m.

Happy Hour Daily 3-6 p.m. excluding Saturday

Carnitas

Tender marinated pork with salsa fresca, sliced onion & avocado; served with warm tortillas, rice & beans

Lobster Quesadilla

Chipotle flour tortilla with melted cheese & lobster sautéed with garlic, fresh lime, salsa fresca & chile flakes; served with guacamole, sour cream & pico de gallo

Miguel’s Tamales

One hand-made pork & one handmade green chile-cheese tamale with our sauces & topped with cheese; served with rice & beans (Can be modified gluten free) For the full menu, visit our website!

AUTHENTIC, MOUTHWATERING MEXICAN CUISINE SERVED SAN DIEGO STYLE

P24 | Coronado Magazine

Coronado Magazine | P25

CORONADO DINING

P26 | Coronado Magazine

CORONADO DINING

Coronado Magazine | P27

(619) 435-5425|

EGGS

979 Orange Ave.

HOUSE SPECIALS

Eggs & OMELETs

Benedicts & Scrambles

HUEVOS RANCHEROS 2 eggs served on corn tortillas topped with homemade ranchero sauce, sour cream, guacamole, and cheese

Served with hashbrowns & 1 slice of toast (2 slices upon request) white, wheat, rye, sourdough, or English muffin.

1, 2 OR 3 egg breakfast 1, 2 or 3 eggs ADD: bacon, ham, or sausage, homemade corned beef hash or homemade hot sausage SUB: gluten-free toast, 1 pancake or 1 piece french toast

VEGGIE SCRAMBLE 3 eggs, mushrooms, spinach, bell peppers & onions served with hashbrowns & toast

CHICKEN FRIED STEAK & EGGS served with hashbrowns & toast PORK CHOPS & EGGS with hashbrowns, toast STEAK & EGGS served with hashbrowns & toast BREAKFAST BURRITO eggs, cheese, refried beans & hashbrowns add: bacon, sausage, ham, spicy sausage, chorizo or avocado

CHEESE OMELET cheddar, swiss, american, or muenster

BISCUIT & GRAVY with 2 eggs & hashbrowns

CHORIZO SCRAMBLE 3 eggs, chorizo, cheese served with beans or hashbrowns & a flour tortilla MACHACA SCRAMBLE 3 eggs, machaca beef, cheese served with beans or hashbrowns & a flour tortilla

MEATLOVER’S bacon, sausage, ham & cheddar

MEXICANA SCRAMBLE 3 eggs, ham, cheese, tomato, onions & jalapeno served with beans or hashbrowns & a flour tortilla

DENVER ham, green pepper & onions

EGGS BENEDICT served with hashbrowns

GARBAGE CHA CHA’S CHORIZO 4 eggs, bacon, sausage, ham, 3 cheeses & BURRITO eggs, chorizo, feta, black beans, grilled onions, veggies avocado served with homemade house salsa VEGGIE mushroom, tomato, bell pepper, spinach, BETTY’S BISCUIT BOWL homemade biscuit layered with a cheese onion omelet, country gravy, hashbrowns served SPINACH, TOMATO, FETA with pico de gallo

CORONADO DINING

Breakfast

EGGS FLORENTINE BENEDICT spinach, tomato & smoked bacon served with hashbrowns COUNTRY BENEDICT spicy sausage, thick-cut bacon, 2 poached eggs & country gravy on a toasted biscuit served with hashbrowns

IRISH homemade corned beef hash & cheddar

CARNITAS & CHORIZO HASH NADO potatoes, cheddar & black beans topped with swiss & tomato topped w/ avocado sour cream & pico de gallo STEAK & PEPPERJACK FARMER BENNY’S MARKET with red onions & roasted red peppers HASH hashbrowns, seasonal veggies & 2 poached ADD: avocado $2.50, meat $2 - $3, veggies $0.99 eggs topped with our green goddess hollandaise (creamy avocado, jalapeño & SUB: fruit for hashbrowns $2, egg whites cilantro) $2.25 ACAI BOWL topped with strawberries, bananas, granola, coconut, honey OATMEAL BOWL served with brown sugar & raisins ADD: sliced bananas, strawberries, pecans, ADD: peanut butter or sliced almonds YOGURT BOWL MICKEY MOUSE PANCAKES plain or vanilla greek yogurt topped with with whipped Cream strawberries, bananas, granola, honey CHOCOLATE CHIP PANCAKES

BOWLS

KIDS

BREAKFAST SANDWICHES SERVED WITH HASHBROWNS.

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 spinach, 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 beef patties, two fried eggs, bacon, lettuce, & tomato on an amoroso roll

WAFFLES & MORE

OLD FASHIONED WAFFLE BELGIAN WAFFLE

CHICKEN & WAFFLE Belgian waffle topped with fried chicken & honey ADD: Bacon to waffle batter

STRAWBERRY SHORTCAKE HOT CAKES WAFFLE Belgian waffle layered & topped with 3 Buttermilk pancakes fresh strawberries & whipped cream Gluten-Friendly $2

BACON CHEDDAR BELGIAN SHORT STACK 2 Buttermilk pancakes WAFFLE Gluten-Friendly $2 FRENCH TOAST THE COMBO 2 hot cakes or French Toast, 2 eggs (any style), 2 strips of bacon or 2 sausage FRENCH TOAST STRIPS links

ADD: a farm fresh egg USA CAKES ADD: bacon or sausage Layered with berries & whipped cream Call for daily specials or visit our take-out window for fresh baked bakery selections and a full beverage menu.

“Where The Locals Go”

P28 | Coronado Magazine

Lunch & Dinner PANINIS Served with fries, coleslaw, or chips.

CORONADO CUBANO turkey, ham, swiss, dill pickles, mustard, & mayo CAPRESE fresh tomato, house made mozzarella fresh basil, vinaigrette ADD: chicken or turkey LONDON BROIL ROAST BEEF horseradish cheddar, red onions, roasted red peppers, horseradish mayo TURKEY DAY baked turkey, stuffing, muenster, cranberry sauce served with gravy BLTA bacon, lettuce, tomato, avocado PEANUT BUTTER & JELLY with banana

ADD: sweet potato waffle fries $1

DINNER PLATES

BURGERS

1/3 LB. HAMBURGER

*BAKED MEATLOAF & GRAVY

1/3 LB. BACON CHEESEBURGER

1/4 LB. BORDER DOG hot dog wrapped in bacon topped with grilled onions & jalapenos

1/3 LB. BBQ BACON SWISS BURGER

1/4 LB. CHILI DOG topped with onions & cheese

1/3 LB. CHEESEBURGER

*FLAT IRON STEAK *CHICKEN FRIED STEAK HOMEMADE FRIED CHICKEN DINNER (BONELESS) served with creamed corn, mashed potatoes, homemade bacon gruyere biscuit HOMEMADE FISH ‘N’ CHIPS served with fries and coleslaw SPAGHETTI & HOMEMADE MEATBALLS served with caesar salad & garlic bread HOMEMADE CHICKEN STRIPS & FRIES OPEN FACED TURKEY SANDWICH served with mashed potatoes & gravy OPEN FACED MEATLOAF SANDWICH served with mashed potatoes & gravy

1/3 LB. CHILI CHEESE BURGER

SANDWICHES

TURKEY, BACON, AVOCADO THE DEWEY cheese, grilled onions & 1000 island on toasted sourdough HAM & CHEESE TUNA, SWISS, AVOCADO on thick challah bread on squaw

SWEETS

TRADITIONAL MONTE CRISTO turkey, ham, swiss, mayo, & mustard in deep fried batter CHEESESTEAK london Broil roast beef, grilled onions, peppers, swiss served on an amoroso roll

Coronado Magazine | P29

GRILLED CHICKEN SANDWICHES Served with fries or coleslaw, served with a white or wheat bun with fixins on the side.

CLAYTON’S CLASSIC grilled chicken breast FRIED CHICKEN topped with cream of corn, served on our homemade buttermilk biscuit CALIFORNIA bacon, muenster & avocado BBQ BACON SLAW STACKER swiss cheese, homemade onion ring Full menu online including specialty drinks, coffeees, starters and sides.

ClaytonsCoffeeShop.com

CORONADO DINING

GRILLED CHEESE on thick challah bread

1/4 LB. HOT DOG topped with onions & tomatoes

HOMEMADE GRANNY SMITH APPLE PIE CLAYTON’S STACKER topped with homemade beer-battered COCONUT CREAM, BANANA onion rings, swiss, bacon, BBQ sauce CREAM, CHOCOLATE CREAM, STRAWBERRY DOUBLE DECKER CREAM, CHERRY OR double patty, bacon, cheese BLUEBERRY PIE a la mode $3 CLASSIC PATTY MELT CHOCOLATE CHIP COOKIES swiss & grilled onions on marble rye & MILK FOR 2 MIKEY MELT TRADITIONAL HOT FUDGE grilled onions, swiss, 1,000 island on SUNDAE sourdough DOUBLE FUDGE BROWNIE SUNDAE THE CALIFORNIA avocado & muenster GOOEY CINNAMON ROLL TURKEY OR VEGGIE BURGER SUNDAE MILKSHAKES, FLOATS, & on wheat bun MALTS

BACON, CHEESE, & TOMATO Sandwiches come with mayo, VEGGIE lettuce, & tomato. Served with fries, cheddar, muenster, avocado, cucumbers on thick challah bread on squaw coleslaw, or chips.

TUNA CHEDDAR MELT OLD FASHIONED EGG SALAD on marble rye TURKEY & HAVARTI on wheat on sourdough STEAK SANDWICH CLUB flat iron, grilled onions, peppers, HONEY HAM muenster cheese, honey mustard on a triple decker turkey & bacon on horseradish sauce on an amoroso roll sourdough croissant REUBEN corned beef, swiss, sauerkraut, 1,000 BACON, LETTUCE, TOMATO GRILLED SANDWICHES Served with fries or coleslaw island on marble rye on toasted white BLT & EGGS on toasted white

HOT DOGS

*THANKSGIVING BAKED TURKEY & STUFFING served with Cranberry Sauce

Clayton’s Mexican Take-Out 1107 10th St

(619) 437-8811

CORONADO DINING

Jalapeños & Carrots

P30 | Coronado Magazine

CORONADO DINING

Coronado Magazine | P31

COSTA AZUL BAYFRONT

619-435-3525 APPETIZERS Nachos Azul

Tortilla chips covered with beans and cheese, topped with salsa fresca, sour cream, & guacamole. $10.95

(best with carne asada, pork, chicken or shredded beef for $4)

Guacamole Dip

Fresh crushed Haas avocado mixed with pica de gallo & served with tortilla chips. $10.95

Baja Shrimp Cocktail Chopped shrimp served in fresh tomato salsa with chilies, cucumber & avocado. $12.95

Shrimp Ceviché

Prawns marinated in lime juice served on crisp tortillas with salsa fresca & a sliced avocado. $11.95

Taquitos or Flautas

Three rolled corn tortillas stuffed with beef or three rolled flour tortillas stuffed with chicken, topped with salsa fresca, sour cream, cheese and guacamole. $9.95

Baja Wings

CORONADO DINING

Spice rubbed chicken drummettes & wings, deep fried, served with house specialty sauce. $9.95

SANDWICHES Costa Burger

Angus beef served on a warm bun with lettuce, tomato & onion. $12.95 (Add cheese for $1.50)

1201 FIRST STREET

SOUPS & SALADS Pozolé de Pollo

Traditional Mexican chicken soup with hominy, onions, cilantro & oregano. $5.95 cup / $7.95 bowl

Garden Esmeralda Salad

Mixed greens, tomato, jicama, red onion, corn and hearts of palm, tossed with house vinaigrette or chipotle ranch dressing. $11.95 (Add chicken, chilled shrimp or salmon for $6.95)

Caesar Salad Azul

Romaine lettuce tossed with our roasted garlic dressing topped with asiago cheese. $10.95

SERVED WITH RICE & BEANS.

Grilled Carné Asada

Specially marinated steak, chargrilled and served with guacamole, salsa & fresh tortillas. $20.95

Coronado Burrito

Your choice of carné asada or chicken, filled with beans, guacamole, salsa fresca and cheese. Topped with salsa verde or salsa roja & melted cheese. $14.95

Carnitas Olé

(Add grilled chicken or chilled shrimp for $6.95)

Seasoned pork, seared then braised in beer, citrus and spices.

Served with guacamole, salsa & fresh tortillas. $16.95

Costa Spinach Salad

Chicken Chimichanga

Fresh spinach tossed with poppyseed dressing, mandarin oranges, hard-boiled eggs, hearts of palm. $11.95

A flour tortilla stuffed with chicken, cheese and beans, deep fried. Topped with sour cream, guacamole, and salsa fresca. $14.95

LOCAL FAVORITES

Two grilled swordfish tacos on flour tortillas with cabbage, salsa fresca, cheese & chipotle ranch. $16.95

(Add chicken or chilled shrimp $6.95)

Pacific Swordfish

Pacific swordfish grilled with garlic, butter and lemon, served “Mexican-style” with rice, beans, salsa fresca, tortillas & guacamole.

“Gringo-style” with rice and sauteed vegetables. $24.95

Garlic Shrimp

Mexican shrimp sautéed in butter, garlic, lemon juice & seasonings.

Your choice of sides: rice or sautéed vegetables or rice and beans. $24.95

Grilled Chicken

Fresh chicken breast served on a warm bun with lettuce, tomato & onion. $12.95

SOUTH OF THE BORDER SPECIALS

Children’s Menu Available

(Add cheese for $1.50)

COMBINATION PLATES $16.95

Choice of two items with rice & beans.

Tacos Carne asada, Quesadillas Carne carnitas, or chicken asada, carnitas, or chicken

Enchiladas

Chicken or cheese.

P32 | Coronado Magazine

Swordfish Tacos

Shrimp Burrito

Filled with sautéed shrimp, pepeprs, onions, tomatoes and pinto beans. Topped with chipotle chili saucem jalapeño cheesde sauce & melted cheese. $17.95

Chili Rellenos

Two roasted Anaheim peppers, stuffed with rotisserie chicken & cheese, topped with salsa rojo. $15.95

Veggie Burrito

Flour tortilla filled with sautéed vegetables, whole beans, cheese and salsa fresca. Topped with chili verde sauce, guacamole & whole pinto beans. $15.95

Chicken Enchiladas

Chicken and cheese rolled in corn tortillas, topped with salsa roja & melted cheese. $16.95

285 Palm Ave Imperial Beach

619-754-6650

RealCheesePizza.com

Pizza

Sandwiches

FILIPPI’S SPECIALS

Super Torpedo (Ham, Capicola, Cotto, Hard Salami & Provolone Cheese).............. 10.50 Torpedo (Cotto, Hard Salami & Provolone Cheese).......................................................8.65 Italian Sausage or Meatball...................................................................................9.30 With Mozzarella 10.55 With Bell Peppers.......................................... 10.10 With Bell Peppers and Mozzarella.................................................................... 11.25 Ham .............................................................................................9.00 Ham & Cheese .............................................................................................9.75 Capicola (Italian Ham) .......................................................................................... 10.25

With Provolone.......................................................................................... 10.85 Provolone Cheese ............................................................................................8.90 Eggplant Parmigiana Sandwich (Allow 10 minutes)................................. 11.40 Chicken Parmigiana Sandwich (Allow 10 minutes)................................... 12.25 Veal Parmigiana Sandwich (Allow 10 minutes)........................................... 12.75

(On an Italian Roll)

No Substitutions

Medium Large

(12 1/2in.)

(16 1/2in.)

16. Fit For A King................................................................. 23.05 27.50

(Cheese, Sausage, Mushroom, Pepperoni, Black Olive, Bell Pepper & Onion)

17. Hawaiian Style.............................................................. 20.30 24.75 (Cheese, Ham & Pineapple)

18. The Works...................................................................... 21.40 25.85 (Cheese, Sausage, Mushroom & Pepperoni)

19. Vegetarian Special........................................................ 21.40

25.85

(Cheese, Mushroom, Black Olive, Bell Pepper & Onion)

20. Lillian’s All White Pizza................................................. 21.40 25.85 (Garlic, Mozzarella, Provolone & Oil)

Gluten Free Pizza 12 1/2in Only.......................................Add $2.95

(All cold sandwiches have tomato, lettuce, onion, oil, & oregano) *Does not Include a side of Salad Dressing or Sides of Bread

*We are not a Gluten free restaurant and cannot ensure cross Contamination will never occur as gluten is in the air and on work surfaces.

Medium

(12 1/2in.)

No. 1. Cheese.................................................................................... 17.50 2. Pepperoni.............................................................................. 18.95 3. Sausage.................................................................................. 18.95 4. Mushroom............................................................................. 18.95 5. Canadian Style Bacon........................................................ 18.95 6. Pineapple............................................................................... 18.95 7. Anchovies.............................................................................. 18.95 8. Black Olive............................................................................. 18.95 9. Capicola (Italian Ham)....................................................... 18.95 10. Salami................................................................................... 18.95 11. Sausage & Bell Pepper.................................................... 20.35 12. Meatball............................................................................... 18.95 13. Sausage & Mushroom..................................................... 20.35 14. Pepperoni & Mushroom................................................. 20.35 15. Sausage & Pepperoni...................................................... 20.35

Extra Item Med. $2.70 Lg. $3.20 Extra Cheese Med. $3.20 Lg. $3.75

Manicotti

Large

(16 1/2in.)

20.50 21.55 21.55 21.55 21.55 21.55 21.55 21.55 21.55 21.55 24.00 21.55 24.00 24.00 24.00

Thick Crust Med. $3.20 Lg. $3.50 Extra Sauce $1.20 Jalapeno 2.00

Pasta

Spaghetti (Meatsauce or Marinara) (Mushroom added to sauce 2.65)..................10.00 Ravioli Beef or Cheese (Meatsauce or Marinara)...................................................11.40 Lasagna (Meatsauce or Marinara)..............................................................................12.00 Rigatoni-Shells-Mostaccioli/with Salad (Mushroom added to sauce 2.65)............ 2.00 With Meatball or Sausage...............................................................add 4.05 ea With Melted Mozzarella on Pasta.............................................................. 4.05

A La Carte Dinner Fettuccine Alfredo Cream Sauce................................6.70 19.10 Linguine Clam Sauce White or Red...........................16.70 19.10

Dinners

A La Carte Dinner Filippi’s Family Combo Spaghetti, Lasagna & Ravioli................ 14.10................... 17.20 Eggplant Parmigiana with Spaghett................................................ 14.10.................. 17.20 Veal Parmigiana (Baked with mushrooms and cheese)............ 17.80.................. 20.20 Veal Scaloppini (Sauteed with mushrooms, onions & wine)... 17.80.................. 20.20 Spaghetti & Meatball.......................................................................................................... 14.65 Lasagna & Meatball............................................................................................................. 15.90 Ravioli & Meatbal.................................................................................................................. 15.55 Chicken Parmigiana................................................................................ 15.15.................. 17.55 Dinner includes Soup, Salad & Garlic Bread *(Soup not included in to go orders)

(Stuffed With 3 Kinds of Cheese )

.A La Carte

Dinner

Meat Sauce or Marinara.......................................................... 14.30.....................16.70 With Meatball or Sausage..................................... add 4.05 each

Antipasta Salad

Small (Serves 1-2)............................... 10.25 Large (Serves2-4)............................... 14.45 Special (Serves 6-plus)....................... 26.15

Salad

Small.....................................................9.95 Large.................................................. 10.00 Caesar........................................extra 2.05

Half & Half Orders

Spaghetti & Ravioli................11.60 Spaghetti............................................ 7.80 Spaghetti & Lasagna............12.00 Ravioli.................................................. 8.85 Ravioli & Lasagna...................12.10 Lasagna............................................... 9.35 With Meatball or Sausage......add 4.05 ea.

Children’s Order

Desserts

Cheesecake................6.20 10 yrs. & Under/Eat In Only Tiramisu......................6.20 Spaghetti or Ravioli.................7.15 Spumoni.....................4.60 Includes Bread & Fountain Beverage Juice .... add 2.55

Side Orders

Sm.Dressing.(w food)........ 1.60 Pepperoncini........................................... 2.45 Lg. Dressing.......................... 3.10 1/2 Pepperoncini................................... 1.25 Sauce....................................... 1.90 Sicilian Olives.......................................... 4.40 Garlic Bread.......................... 3.75 Garlic Cheese Bread(with sauce)..... 7.70 Minestrone Soup................ 4.60 Side of Bread........................................... 3.25 Chicken Wings..................... 10.45 Sautee’d Mushrooms............................ 6.95 Meatball or Sausage W/Cheese (Bread not Included)................................. 7.70

FOR FULL MENU PLEASE VISIT OUR WEBSITE

Coronado Magazine | P33

IMPERIAL BEACH DINING

(Does Not Include Bread)

CORONADO DINING

P34 | Coronado Magazine

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

Stuffed Pasta

Pasta Plates 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

For a full menu, visit our website

Pizza

Oven baked 12” pies.

Cheese Pizza Build Your Own Pizza Add any ingredient for a $1.95 each Prima Vera Pizza Green & red peppers, onions, black olives, mushrooms & mozzarella Artichoke Heart Pizza Artichoke hearts, tomatoes & mozzarella White Pizza Pesto, tomatoes & mozzarella BBQ Chicken Pizza BBQ sauce, chicken, tomatoes, cilantro & mozzarella Island Pizza Sausage, pepperoni, green and red peppers & onion

Four Cheese Pizza Fontina, mozzarella, parmesan & fresh mozzarella cheeses Roy-Roy Pizza Four cheese pizza with double pepperoni & double pizza sauce Hawaiian Pizza Freshly baked pizza with ham & pineapple slices Sundried Tomato Pizza Freshly baked pizza with sundried tomatoes, feta & mozzarella cheeses Portobello Mushroom Pizza Freshly baked pizza with marinated portabello mushrooms, fresh spinach & onions Spicy Scampi Pizza White shrimp, garlic, jalapeno, tomato & cilantro

Sandwiches Served with pasta salad.

Torpedo Fresh deli meats and mozzarella, served hot or cold.

Turkey Breast Fresh turkey breast and mozzarella, served hot or cold.

Meatball or Sausage Sub Home-made meatballs or Italian spicy sausage topped with marinara & melted mozzarella

HOURS

Caprese Sandwich Fresh mozzarella, pesto, tomato & basil Portabello Sandwich Portabello mushrooms served open faced with melted mozzerella, fresh basil, and marinara.

Roasted Eggplant Eggplant roasted with garlic, olive oil, served open faced with melted mozzerella, fresh basil, and marinara.

Manicotti Pasta stuffed with cheeses, baked with fresh marinara sauce & mozzarella cheese Lobster Ravioli Ravioli stuffed with lobster and topped with creamy alfredo sauce Wild Mushroom Ravioli Savory ravioli stuffed with shiitake mushrooms and cheese and topped with marinara and pesto sauce.

Tortellini Tri-colored cheese tortellini, spinach, basil, and sundried tomato in a cream sauce, topped with chicken Canneloni Pasta stuffed with meat and Italian cheeses, baked with fresh marinara sauce and mozzerella cheese.

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 Fresh Salmon Atlantic salmon baked and topped with spicy cilantro and serrano pesto Jumbo Scallops Jumbo scallops in a white wine and cream sauce with fresh mushrooms & asaparagus, served over fettuccine.

12 & Under Pee-Wee Pasta Plates Kraft Mac & Cheese Cheesy Pepperoni Garlic Bread Cheese Ravioli

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

Coronado Magazine | P35

CORONADO DINING

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

(619) 522-0217

Opening Hours 10:30am - 8:30pm Everyday!

Happy Hour Daily | 3pm - 6pm

Starters SMOKED PIGGY POPPERS ...................... 7/9

fresh jalapeño stuffed with cream cheese, wrapped in bacon and smoked tender

FRIED PICKLES ............................................ 6 southern fried dill pickle chips served

with our jalapeño mustard dipping sauce

TEXAS BRISKET CHILI .......................... 6 / 10 chopped smoked beef brisket stewed with fresh chiles and spices, served with corn fritters

MEMPHIS PORK NACHOS .......................... 13

covered in queso sauce and topped with diced tomatoes, jalapeños, green onions, drizzled sour cream and BBQ sauce and a heap of pulled pork, sweet, hot and crunchy!

SAM’iCHES served with one side

TRADITIONAL PULLED PORK .................................................. 10 potato bun, coleslaw, sauce BBQ CHICKEN BREAST .................................. 11 potato bun, coleslaw, sauce BEEF BRISKET................................................... 11 potato bun, onions, pickles, sauce ˜ CHEDDAR SAUSAGE ................. 10 JALAPENO amaroso roll, onions, pickles, sauce

SMOKED TURKEY .............................................. 9 potato bun, cranberry sauce, lettuce, tomato

SLIDERS (3) ................................................... 10 your choice of pulled pork, brisket, or

- FUN & FUNKY -

TENNESSEE STREET TACOS (3) ................ 10 a taco trio of pork, chicken, or brisket

CALI BBQ ............................................................ 13 smoked pull pork or pulled chicken,

DIRTY FRIES ................................................... 13 curly fries, pulled pork,queso, jalapeños PIGGY FRIES (CURLY FRIES) .................... 4 / 7 CORN FRITTERS ........................................ 4 / 7 best little balls in the West, served with

TEXAS HEARTHROB ....................................... 13 brisket, sausage, pork, amaroso roll

chicken served on a sweet roll and topped with slaw and BBQ sauce topped with mexican slaw, tangy BBQ crema and fresh cilantro

honey butter

TEXAS POTATO $13

CORONADO DINING

a 1 lb. hickory smoked potato topped with smoked pulled pork, chicken, sausage or brisket chili & piggy’s cheese sauce, sour cream, BBQ sauce, bacon & green onion

MAC & CHEESE

MAC & CHEESE ....................................................... 4/6 cavatappi noodles, housemade cheese sauce PIGGY MAC ................................................................ 10 mac and pulled pork, crispy onions, BBQ sauce MEXI MAC .................................................................. 10

mac and jalapeño cheddar sausage, jalapeño, cilantro, BBQ crema

CHILI MAC ................................................................. 10 mac and texas brisket chili

SiDES • PO’TATER SALAD • SMOKED MAC SALAD • SLAW • SMOKED BAKED BEANS

PULLED PORK ............................................. 22/LB BEEF BRISKET............................................. 26/LB CHICKEN ............................. 10 HALF/15 WHOLE BABY BACK RIBS ................................... 23/RACK PO’TATER SALAD ................... 6 PINT/11 QUART SLAW ..................................... 6 PINT / 11 QUART SMOKED MAC SALAD .......... 6 PINT /11 QUART SMOKED BAKED BEANS .... 6 PINT / 11 QUART

mexican slaw, fresh cilantro, jalapeños, avocado, tangy BBQ crema, torta bun

DIRTY SANWEZ................................................ 13 pulled pork, jalapeño cheddar sausage,

BIG OL’ SALAD $13

Mixed greens with cucumber, carrots, jicama, tomato and corn with your choice of pulled pork, chicken, or brisket

A LA CARTE

PLATES

HOT DAWG . . . . . . . . . . . . . . . . .

MAC & CHEESE . . . . . . . . . . . . . .

1/4 CHICKEN . . . . . . . . . . . . . . . .

PULLED PORK . . . . . . . . . . . . . . .

7 8 8 8

BRISKET . . . . . . . . . . . . . . . . . . . 9

served with one side & white bread

PULLED PORK ......................................... 10 / 15 BEEF BRISKET.......................................... 11 / 16 CHICKEN .......................................... 8 / 11 / 16 BABY BACK RIBS ............................ 13 / 19 / 26

4 bones| 1/2 rack | Full

SPECIALS MILITARY MONDAY

15% OFF W/ A VALID MILITARY I.D.

TACO TUESDAY

COMBOS served with two sides & white bread

LIL’ MARKET COMBO........................................24 pick two meats

PIG OUT PLATTER............................................. 29 pick three meats

GONE TO MARKET SAMPLER ....................... 40

feeds 2. 4 rib bones, lil’ brisket, lil’ pulled pork 1/2 bird

$5 STREET TACOS

KIDS EAT FREE WEDNESDAY’S

W/ THE PURCHASE OF AN ADULT ENTREE

RANDOM THURSDAY’S

ASK YOUR SERVER FOR THURSDAY SPECIAL FOLLOW US AND HASHTAG #LILPIGGYSBBQ Q @LILPIGGYSBBQ | LILPIGGYS BBQ

P36 | Coronado Magazine

Beachside Dining at its Best

DINNER

Soup of the Day

S TA R T E R S ½ DOZEN PACIFIC OYSTERS $24 green salsa, citrus, rye bread, seaweed butter

SUMMER SOUP $13 soup of the day inspired by the season

WAGYU & BEET TARTARE $26 salted baked red beets, hibiscus coulis, quail egg, mâche salad, mustard seed vinaigrette

SIDES

WARM SUMMER TOMATO TART $18 heirloom tomatoes, basil oil, shaved parmesan, puff pastry

ROASTED FARMSTAND CARROTS $14 citrus glaze, pistachios

CRISPY SQUASH BLOSSOMS $19 chile aioli, crab meat, radish, smoked trout roe

CHARRED RAPINI $12 lemon vinaigrette

CALIFORNIA ARTICHOKE $26 herb butter, brioche crouton, meyer lemon artichoke aioli

CREAMED BABY SPINACH $11 garlic confit, toasted almonds

ARTISAN GREENS & MÂCHE SALAD $17 pickled butternut squash, toasted pepitas, shallot vinaigrette

GARLIC MASHED POTAToes $12 sour cream, scallions

ROASTED BONE MARROW $26 spinach spätzle, shaved duck prosciutto, lemon butter, garlic chips, braised cipollini onion HALIBUT CRUDO $22 green chile coconut broth, lemon oil, avocado, chile oil, taro chip

FRENCH FRIES $10 spiced salt BROWN BUTTER SPÄTZLE $12 blue cheese, chives

MAIN COURSE Bread Basket

BAJA CALIFORNIA SEA BASS “PARILLA” $52 braised shallot polenta, fried capers, lemon vegetable picatta

seaweed butter, sea salt butter, olive oil $6

COMPRESSED SUCKLING PIG $34 cauliflower coulis, epazote, cipollini onions, black pudding, garlic confit LAMB RACK & SHOULDER $42 watercress puree, local bean medley, spinach croquette, cumin lamb reduction

tableside

SHAREABLE

SEARED BLUEFIN TUNA $38 crispy egg, chile aioli, summer squash olive tapenade, herb pistou LOCAL CATCH OF THE DAY $36 seafood tamale, lobster sauce, vegetable confit GLAZED ORGANIC CHICKEN BREAST $29 chive lemon smashed potatoes, tomato confit, broad beans, chicken jus olive oil reduction GRILLED BEEF TENDERLOIN $58

Retail prices do not include taxes or a 1.888% Historic Preservation Fund charge.

Learn more at hoteldel.com/preservation. *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultray, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

AGED NY 14OZ NY STRIPLOIN $56 WESTHOLME WAGYU STRIPLOIN MBS, 9 PER OUNCE $21 (3oz minimum) confit potatoes, glazed artichokes, maitake mushrooms, herb emulsion

18% automatic gratuity for parties of 8 or more In our continued efforts to protect the Planet’s Oceans and reduce waste, cocktail straws and to-go bags are available only on request.

ROASTED STUFFED ARTICHOKE $27 polenta cake, vegetable confit, carrot orange reduction GLUT EN F RE E

VE G AN

VE G E TARI AN

Coronado Magazine | P37

CORONADO DINING

AGED PRIME BEEF 38OZ TOMAHAWK $175 roasted king trumpet mushrooms, garlic mashed potatoes, charred broccolini

STARTERS

SPIRO’S PLAT TERS

Crispy Calamari & Spiro’s Special Sauce

13.95

Spiro’s Famous Saganaki

13.95

(flaming cheese)

Spiro’s Sampler

16.95

Hummus, Beans, feta, olives, tabouli & tzatziki.

Includes warm pita.

MEDITERRANEAN SALADS Classic Greek Salad Fresh field greens, vine ripe tomatoes, crumbled feta, kalamata olives, red onion, cucumber & pepperoncinis

Horiatiki Village Salad

8.95 md 10.95 lg

Gyro

Lamb & Beef Chicken Kabob Grilled Chicken Beef, Lamb or Shrimp Grilled Salmon Homemade Falafel Spanakopita

10.95

ADD

Slow Roasted Lamb Shank Grilled Lamb Chops Grilled Salmon Pastitsio (Greek Lasagna) Traditional Moussaka

6.75/ea

Grilled Chicken Breast

6.75

Kabob: lamb, beef, shrimp or chicken

6.75/ea

Falafel

5.00

AUTHENTIC FAMILY-STYLE MEALS

Authentic Tabouli Salad

7.00

Includes meat, Greek salad, tzatziki, warm pita, and choice of rice pilaf or fries. Feeds four.

GYROS & GRILLED KABOBS SANDWICHES Gyros or kabobs grilled to order.

Add a side of fries or salad 4.00

Lamb & Beef Gyro Chicken Gyro 6 Kabobs (specify when ordering)

Lamb and Beef Chicken

9.75 9.95

Kabob

Chicken, Beef, Lamb or Shrimp

10.95 10.95 9.75 10.95

21.95 22.95 22.95 17.95 17.95

43.95 45.95

Served with, Greek salad, tzatziki, warm pita & rice pilaf.

Choice of:

Beef, Lamb

Gyro

(858) 352-6588 SPIROSCUISINE.COM

22.95 14.95 14.95

GREEK SPECIALTIES

Gyro: lamb & beef or chicken

2 Fish Tacos Homemade Falafel Beer Battered Fish Pita Sandwich

14.95 15.25 16.95

Served with small Greek salad and choice of rice pilaf, fries or garlic mashed potatoes.

Vine ripe tomatoes, crumbled feta, kalamata olives, red onion, cucumber & pepperoncinis

CORONADO DINING

Gyros or kabobs grilled to order. Served with classic Greek salad, tzatziki and pita, choice of rice pilaf or fries.

or

Chicken

55.00

SOUPS & SIDES Avgolemono

(egg-lemon) chicken broth/chicken/orzo, warm pita

7.00

Lentil Bean with warm pita Spanakopita Tzatziki with warm pita Hummus or Dolmades with warm pita Falafel Side of Feta, Greek Olives or Rice Basket of Fries Basket of Greek Fries with Feta & Oregano

6.75 7.95 6.50 6.95 5.00 5.00 5.00 6.00

P38 | Coronado Magazine

ESTABLISHED IN 1996 - LOCALLY OWNED AND OPERATED, AUTHENTIC THAI CUISINE

619.435.8110 | 1001 C Avenue

APPETIZERS Spring Rolls

Four deep-fried spring rolls with ground chicken, cabbage, carrots, & clear thin noodles served with plum sauce

Satay

Four pieces of skewered chicken served with peanut sauce

Swaddee Shrimp

Garlic marinated shrimp, cilantro & black pepper wrapped in a spring roll skin; served with plum sauce

NOODLES & RICE

SPECIALTIES

Gang Jued

Pae Sa

Tom Yum

Pla Kratiam

Clear broth with chinese cabbage, ground pork, clear noodles and scallions Spicy broth seasoned with lemon grass, lime juice, tomato, green onion and mushroom.

Chicken, Shrimp or Seafood

Tom Kar

Vividly flavored coconut soup; seasoned with lime juice, lemon grass, tomato, green onion and mushroom. Chicken, Shrimp or Seafood

SALADS Swaddee Chef Salad

Lettuce, tomato, carrot, cucumber and onion; topped with tofu and served with peanut sauce

Som Tom

Shredded green papaya mixed with peanuts, tomatoes and lime juice

Nam

Minced pork, fresh ginger, red onions, peanuts, chillies and lime juice

Lunch Tue - Fri 11 AM - 3 PM Dinner Tue - Sat 5 PM - 9 PM Closed Sunday and Monday Coronado Magazine | P39

Steamed whole fish flavored with plum sauce; topped with ginger, parsley and steamed vegetables Golden brown whole fish topped with a roasted garlic

Pla Sam Ros

Golden fried whole fish with a combination of three flavored sauce, garlic and chili

Pla Choo Chee

Golden fried whole fish topped with tasty choo chee curry; simmered in coconut cream

Larb Pla

Deep fried whole red snapper topped with green apple, red onion, lime juice and fresh mint leaves

Hoa Mok

Scallops, squid, shrimp, & mussels served in banana leaf bowl, covered in curry coconut sauce

CURRY Vegetarian (Tofu) Chicken or Pork Beef Shrimp Panang, Red Curry, Green Curry, Yellow Curry Gang Massaman, Gang Kua, Choo Chee

CORONADO DINING

Vegetarian (Tofu) Chicken or Pork Beef Shrimp Pad Thai Paradise Noodles Yum Woonsen Pad Se-Ew Pad Woonsen Drunken Noodles Regular Fried Rice Spicy Fried Rice Pineapple Fried Rice

SOUPS

CORONADO DINING

P40 | Coronado Magazine

CORONADO DINING

Coronado Magazine | P41

CORONADO DINING

P42 | Coronado Magazine

Coronado Magazine | P43

Platters

Appetizers

619-628-8414 910 Seacoast Dr, Imperial Beach Located on the IB Pier!

Kaboom Shrimp (16pc)

Lightly breaded shrimp tossed in special sauce made with thai chili flavor. Tin Fish Crew’s favorite!

Truffle Fries

Jalapeño Poppers

(8 pc)

Big Fried Shrimp

(8 pc)

Crab Cake

(1 pc)

Fried Calamari Fried Clams Nachos

Poboys & Sandwiches

Grilled Veggies substitute for $3.00

Shrimp Platter (8pc) Battered Clams Platter Calamari Platter Fish Platter Salmon / Halibut / Swordfish / Mahi-mahi

Crab Cake Platter Chicken Tenders

(2pc) 4pc

/ 8pc

Salads Fish Salad Plate

Salmon / Halibut / Swordfish / Mahi-mahi / Shrimp Fresh spring mix salad with lemon vinaigrette, topped with your choice of fish

Grilled Salmon on Slaw Fresh salmon perfectly balanced with Tin Fish Cole Slaw

Sesame Crusted Ahi Salad

Chips n Salsa

Clam Chowder

w/fries & slaw

(Cup)(Bowl)(Bread Bowl)

Delicately seared ahi tuna on balsamic glazed spring salad served with wasabi, soy sauce & pickled ginger

Lobster Salad

8oz Maine Lobster claw and knuckle meat lightly grilled, placed on fresh salad, served with melted butter

Tacos & Burritos

Warm flour tortilla, fresh green cabbage, your choice of fish, jack & cheddar, pico de gallo, baja sauce, and hot sauce.

Tin Fish Taco Shrimp Taco Fish Taco

Salmon / Halibut / Swordfish / Mahi-mahi

IMPERIAL BEACH DINING

Kaboom Shrimp Taco Chicken Taco Lobster Taco Tin Fish Burrito Shrimp Burrito Fish Burrito

Salmon / Halibut / Swordfish / Mahi-mahi

Chicken Burrito Kaboom Shrimp Burrito Garlicky Shrimp Burrito

Fresh shrimp grilled-tossed in olive oil with crushed garlics, finished with lemon sizzle

Signature Dish & Combo Halibut Collar Steak-Cut

Fried Fish Poboy w/ slaw Shrimp Poboy w/ slaw Fish Sandwich w/slaw Salmon / Halibut / Swordfish / Mahi-mahi

Crabcake Sandwich w/ slaw Chicken Sandwich w/slaw Burgers

Complete it with Crisscut Fries Add Bacon or side of Nacho Cheese

Hamburger Cheese Burger Double Decker

Our Signature Burger!

Two Angus Beef patties & two cheeses, fresh vegetables, mayo, all tucked in soft brioche buns.

Mac n Cheese & Quesadilla Mac n Cheese Truffle Mac n Cheese Bacon Mac n Cheese Cajun Shrimp Mac n Cheese Lobster Mac n Cheese Cheese Quesadilla (1pc)(3pc) Grilled Shrimp Quesadilla Grilled Chicken Quesadilla Grilled Cheese Sourdough

Best cut of the fish! Lightly breaded, topped with fresh parsley, served with pico de gallo, tarter and hot sauce.

Lobster Roll w/fries

Butter grilled lobster with Italian parsley, sizzled with lemon squeeze, tucked in a warm brioche roll

Fish & Chips

6 fish / 3 fish Lightly battered cod, tossed in Tin Fish Breading!

Served crispy with crisscut fries, cole slaw, tarter sauce.

Fish & Shrimp Combo w/ 4 fish & 4 shrimp

Fish & Clam Combo w/ 4 fish & 8oz fried clam

Taco Plate

w/ 2 Tin Fish tacos & fries

Grilled Cheese & Chowder

Oysters & Whole Fish Proudly serving top quality osyters & whole fish!

Kumiai Higata, Kumamoto, Fanny Bay Sanctuary, Fat Bastards, Kusshi Asian Crispy Whole Fish Branzino, Red Snapper, Seabream Fresh whole fish, lightly breaded, cooked to crispy finished with sizzling Asian sauce pour over!!

* Tin Fish Cole Slaw does not contain any dairy. * Vegan Fish option available * Fish can be grilled upon request, except cod & calamari

View full menu online www.tinfishonline.com

P44 | Coronado Magazine

Opens daily at 11:00 to 8:00pm Extended hours on the weekend

Coronado Magazine | P45

DINING DIRECTORY Danny’s Palm Bar & Grill 965 Orange Ave. (619) 435-3171

Albaca At Marriott (619) 435-3000

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

Amalo Brew 640 Orange Ave. (619) 537-9011

Clayton’s Bakery & Bistro 849 Orange Ave. (619) 319-5001

Menu P26-27

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

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

Menu P28-29

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

Clayton’s Mexican Take Out 1107 10th St. (619) 437-8811

Menu P30-31

Bay Books Cafe 1007 Orange Ave. (619) 435-0070

Cold Stone Creamery Ferry Landing (619) 437-6919

Beach & Taco Shack At the Del (619) 522-8100

Costa Azul Ferry Landing (619) 435-3525

Big Kahunas 600 Palm Ave., IB (619) 429-5224

Coronado Brewing Co. 170 Orange Ave. (619) 437-4452

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

Coronado Cays Lounge 4000 Coronado Bay Rd. (169) 424-4000

Bluewater Boathouse 701 Strand Way (619) 435-0155

Menu P22-23

Boardwalk Beach Club 1300 Orange Ave. (619) 522-0946 The Brigantine 1333 Orange Ave. (619) 435-4166 Bruegger’s Bagels 1305 Orange Ave. (619) 435-3900 Burger Lounge 922 Orange Ave. (619) 435-6835 Calypso Café 505 Grand Caribe Isle (619) 423-5144

Menu P24-25

Menu P32

Coronado Coffee Co. Ferry Landing (619) 522-0217

Domino’s 1330 Orange Ave. (619) 437-4241 ENO Pizzeria & Wine Bar At Hotel Del (619) 522-8546 Feast and Fareway 2000 Visalia Row (619) 996-3322 Filippis 285 Palm Ave., IB (619) 754-6650 Garage Buona Forchetta 1000 C Ave. (619) 675-0079 Gelato Paradiso 918 Orange Ave. (619) 629-5343

IB Thai 1299 Imperial Beach Blvd., IB (619) 207-0788

Coronado Tasting Room Ferry Landing (619) 534-5034

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

Crown Landing At Loews Bay Resort 4000 Coronado Bay Rd. (619) 424-4000

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

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

Parakeet Cafe 1134 Orange Ave. (619) 675-0104

Crown Landing At Loews Resort (619) 424-4444

Parakeet Juicery 943 Orange Ave. (619) 319-5931

P46 | Coronado Magazine

Menu P34

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

Coronado Cupcakery Ferry Landing (619) 437-0166

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

Menu P33

Menu P35

DINING DIRECTORY KFC/Taco Bell 100 B Ave. (619) 435-2055

Park Place Liquor & Deli 1000 Park Place (619) 435-0116

Leroy’s Kitchen + Lounge 1015 Orange Ave. (619) 437-6087 Lil’ Piggy’s BBQ Ferry Landing (619) 522-0217

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Saiko Sushi 116 Orange Ave. (619) 435-0868

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

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Coronado Magazine | P47

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Coronado Magazine | P49

Falling

into Fashion 2021 Recherché by Jas Blynn

Let’s face it, life has become very confusing. Should we, or shouldn’t we? Go out or stay in? Wear or don’t wear…?

These scenarios all tie into the 2021 fall fashions. Designers are having a field day with our decision making. Believe it or not, they are either having a joke on us, the consumers, or they just can’t make up their minds.

C’mon y’all! Let’s step out and make our statements true to ourselves and honor our future in fashion! We as consumers need to take control of our lives and stop the nonsense of looking like we live in our pajamas and yoga pants.

Yes, comfort is important. But let’s not forget that feeling good is being true to ourselves as well.

Stand up straight, dress up, put the make up on, try those heels again, and feel like the person you used to be and know. Show up for you.

Try stepping it up for a month.

Then make it a habit; your life will change.

Outfit from Studio 1220 P50 | Coronado Magazine

Should we stay, or should we go? Talking skinny jeans here.

Let’s start with our favorite and long time entity - denim, denim, denim. If I told you that Generation Z canceled out skinny jeans on Tik Tok and announced they must go away, the powers that be listened and flares fell into place just like that, would you believe me? It’s a true fashion story! Well, I’ll be darned, when did Gen Z get all the money to buy fashion and the power to demand?

Not-your-Gramp’s vests are in.

These vests are made for dynamic daywear. Anyone from tweens to 80s can wear them. I am forecasting that this trend will journey into next year.

Vests were seen paired with flared jeans over boots, and look fabulous over the laced ruffled blouses, think 70s! Tennis vests were seen over long silk skirts paired with chunky heels. Very fine knit vests were seen paired with matching knit skirts to complete an outfit with fat leather belts singed at the waist. No matter what fashion house, vests were top notch on the runway sites.

Outfit from Pretty Please Coronado Magazine | P51

Then there’s the opulence of two very spectacular decades!

Think champagne, silk, and over the top! Yes, it’s 1920s mixed with 1980s. Can you imagine this?

Pure luxe! We are celebrating the time of times. This glimmering fashion is not cheesy like the 80s, so I have to give the nod to the 20s.

We are talking Dolce & Gabbana, Giorgio Armani, Carolina Herrera, just to name a few. These looks captured opulence and grandeur sending messages to the watching runway crowds that life is full and bright …. sparkles on dresses, sumptuous silks and velvets galore, detailed embroidery, shimmering sequins, fringes with feathers, all over the top, sparkling with joy! Something our world has much needed.

Knit wear is essential this fall, especially a fat, chunky, cable knit!

Think fisherman’s cabled sweaters or yummy, sophisticated cashmere with cables. Knitwear can be a dress, skirt, sweater, or skirt set.

There are maxi dresses for warmth on those cold days. It’s about comfort again, but this time looking smart.

Please add aprés ski wear to your wardrobe this fall, as this will be a big statement coming in.

Cropped or cardi, this bright type of ski chalet sweater will pack a huge punch. Picture the old school argyle ski sweaters, oversized or cropped to show a simple elegant line of belly. Add your shades, or a handy matching band on your head. Wow, you will have the look of the season and be styling in the lodge! Gotta love hot toddies!

Outfit from Pretty Please P52 | Coronado Magazine

Strange, skewed colors were shown on many outfits on the runway, yet I thought the looks were very well done. One must really have an eye for this type of palate. I almost think it takes a true fashionista or artist to pull this look off. Skewed colors are bold, and can be hard to put together right.

For example, imagine bubblegum pink with jade green. Or mustard yellow meets cornflower blue. Lemon yellow added in as contrast. Imagine the mustard and lemon yellows on top and bottom with a blue belt and bag. Lavender and orange? First thought gag, but add white booties for a retro look. It has to be done perfectly to work.

Denim is huge this fall. Why? Let’s just say that those yoga pants y’all love so much are looking ratty in the caboose and really need to stay in the yoga room.

Namaste! Jeans have buttons and zippers and, yes, Covid 19 hit most of us, but jeans are in.

Big. Time. But of course, updated: patchwork, uneven buttons, Levi, (yes, Levi), two-tone color block legs, (one leg dark blue denim, the other light shade denim). The denim cropped jacket, in. White denim is still big for fall. Try these looks - pronto!

Yes, flare, boot cut, cropped, straight leg jeans are all in. Mom jeans, dad jeans, totally in! Holes, rips, high waisted, mid waisted, yes, all are in.

With all this being said, those designers tricked us. They added in the skinny jean with a new look.

These will stop at ankle, with a low rise - skinny jean redone.

However, with all the options for jeans, you’re sure to find one that works for you.

Outfit from Pretty Please Coronado Magazine | P53

Blush is a big color for Fall 2021.

In my opinion, call it old school, this is a spring/summer color!

However the Fashion Police are ruling it as a fall color now!

Wear it in blouses, knits, dresses, heck, let’s have a blush par-tay!

It’s a shade that isn’t peach, isn’t pink, and it’s a shade darker then “nude”, with a hint of pink rose. I will say when you wear this lovely shade in the fall, it will really look great with the denim jeans, as a ruffled blouse and white booties.

I would apply a gorgeous dark burgundy rose lip to contrast and a burgundy bag. Accessorize with a printed scarf tied to your bag. Bingo - date night! Yikes, I think you’re blushing!

Outfit from Wild Dove Boutique P54 | Coronado Magazine

The Little Black Dress (LBD) is back in and going strong in 2021, any form or any style.

Add a little color if you want to make it more casual. Turquoise is a big add to a black dress and can bring a dimension of casual. Silver is a friend to the black dress, modernizing the look as well. Depending on the event, the LBD can uptown you or blend you into a crowd. It truly depends on your liking. Some of the dresses on the runway had amazing cutouts on the sides that only the daring can strut. Others shown were long knit wear that will keep one warm during those cool fall and winter days.

LBD is tried and true. Grey tried to outrun it, and it sure had a great run, but it’s nice to grab our classic LBD.

Tailored jackets were a hit as well.

Tweed manicured jackets were just sensational. This is an establishedforever look. A tailored jacket really is a must in every wardrobe.

This runway goodie was especially shown with skirts and jeans. (And skirts of all kinds are really making a comeback, too.)

I would highly recommend an investment piece like a tailored jacket. No matter the fabric, it will work with your look.

Imagine an argyle vest topped off with a tailored jacket, a denim patchwork long midi skirt, and some chunky boots....now that is comfortable clothes that make a strong statement.

No matter what, we wear what we like. We are who we are, and we will long to feel good and not be stagnant in our description of color, or design.

We will be here in person, wearing what we feel good in, we will not stay, we will go!

Outfit from Wild Dove Boutique Coronado Magazine | P55

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P56 | Coronado Magazine

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Coronado Magazine | P57

Cruising after COVID

Photo courtesy Celebrity Cruises

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Celebrity Millennium makes a triumphant return to Alaska

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By Kris Grant A year ago, the last thing I wanted to do was go on a cruise. After all, we all heard about that cruise ship that remained at sea for several days with many COVID cases on board and passengers confined to their cabins.

What a difference a year (and vaccinations!) make!

Today, a cruise ship is one of the safest places you can be. Aboard Celebrity Millennium on its first cruise to Alaska (and its second cruise leaving from U.S. waters) since the cruise industry shut down during the pandemic, I saw first-hand how safe and secure cruising can be.

For the inaugural cruise to Alaska that left Seattle on July 23, and on all cruises going forward, Celebrity Cruise’s rules call for all crew and passengers 12 and up to be vaccinated and to provide proof-ofvaccination cards prior to boarding. Those few passengers under 12 who were not yet eligible for vaccination were tested before boarding and required to wear masks in all public spaces.

With 96 percent of passengers vaccinated, it was clear skies and fair sailing for myself and my cousin Barbara as we joined a group of invited media on the seven-night Alaska Dawes Glacier cruise.

It had been over a decade since I had last cruised, and I had all but forgotten how utterly relaxing and exhilarating cruising can be. In no time, it all came back to me: no driving, no worries. Instead, I would breathe in fresh cool air while floating past spectacular scenery and fill my days and nights with fantastic onboard activities and onshore excursions.

Getting Acquainted It took a day to acquaint myself with the ship and its 13 decks, starting with our luxurious stateroom. It was located on the eighth floor, midship with a private balcony, perfect for watching the Seattle skyline recede into the sunset and later viewing ice-blue icebergs, breaching whales, and an awesome backdrop of rugged Alaskan mountains.

Celebrity Millennium just had a recent “refresh” of its entire interiors: all staterooms and public spaces have been renovated and redesigned with a modern aesthetic and increased functionality. Our stateroom featured a roomy shower, a surprising amount of closet space and drawers, plus a desk (perfect for a writer) and an easy chair.

The beds were divine – must have been those new “Cashmere” mattresses - and I had no trouble sleeping soundly every night.

Our steward, Nelson, visited our stateroom twice a day, making up our beds in the morning and returning in the evening to freshen the room, turn down our beds and leave little gifts: always chocolates, sometimes a photo taken of our group that day or a Celebrity Millennium hat, and a newsletter of the next day’s activities.

Up on the 10th deck, I discovered two pools; the outside complex with the Grill and Bar and the quieter indoor Solarium, both

with hot tubs, inviting chaise lounges, towels and comfy blankets.

Also on the 10th deck, I toured the Vitality Spa and signed up for a Swedish massage the next day when we’d be “at sea” as we cruised by Canada. It turned out to be one of the best I’ve ever had. The adjacent Fitness Center on the ship’s bow features treadmills aimed straight ahead with views of oncoming waves. During your workout you might just be tempted to shout out “I’m King of the World!”

I also took full advantage of downloading Celebrity’s App. It listed each day’s activities

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and I could click on those I wanted to participate in; reminders would pop up on my phone.

One aspect of this cruise that I picked up on the first day: the entire crew was friendly, happy and glad to be of service to us. I learned that there is a cruise culture onboard Celebrity; several crewmembers have been with Celebrity for years, and many are married, often with spouses serving on other ships.

The spirit was warm and genuine, and I felt like I was being welcomed into a family.

Dining Dining options aboard Celebrity Millennium were diverse, opulent and delicious.

Let’s start with the aptly named Oceanview Café with its floor-to-ceiling windows, and what many of us frequently associate with cruising: decadent buffets with never-ending choices. Celebrity did not disappoint, offering carving stations, salad bars, fromagerie and charcuterie, and foods of many nations, including Italy (lots of pizza selections and a pasta made-toorder bar) and Indian (I indulged in many a curried dish), bakery, dessert stations, gelato bar and more. At breakfast, there was a full complement of egg dishes including madeto-order omelets, pancakes, waffles and all the possible toppings you can image, and smoked salmon, lox and bagels. All meals include vegetarian and gluten-free stations.

Another COVID precaution: All buffet stations were fully staffed; servers were at the ready to dish up every selection. The ship’s

main restaurant, also complimentary, served many similar dishes with table service.

Celebrity Millennium features several specialty restaurants that require reservations and are individually priced, based on your order. I sampled them all including Sushi on Five, Blu, Tuscan Grill and Metropolitan, which featured a special menu created by Celebrity’s Global Culinary Ambassador Chef Daniel Boulud.

My favorite dining experience was at Le Petite Chef where our tabletop came to life in an immersive experience that paired entertainment with fine dining. Our group

Le Petite Chef

Sushi on Five

I never realized that cruise ships had so many great options for shopping – and bargains. I had been planning to buy a new purse when I returned from Alaska, but one of the onboard shops, Serendipity, had a oneday purse sale, with 75 percent off designer purses; I bought three, plus a matching leather wallet, for $120. I had planned to spend $400 “on land” for just one.

Art collectors, I came to learn, often add to their collections while cruising, and some make art acquisition a primary reason for their cruise! On the first night, works by American Pop Art icon Peter Max were featured, with limited edition works of Chagall, Dali, Nebu and other noted artists at the next day’s art auction.

Shopping

Oceanview Café Buffet

laughed uproariously as an animated French chef prepared each course. For example, in preparing a bouillabaisse, Le Petite Chef struggled to pull scallops and crabs from the sea (the tabletop) onto our plates, while a feisty lobster tried to wrestle the critters back into the water. At the end of each segment, our (real) waiters, in unison, replaced the animated plates with the authentic dish, all expertly prepared.

Main Dining Room

Onboard Bargains Abound!

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Shore Excursions

Alaska’s Inland Passage is breathtaking, and shore excursions take you deeper into the land, culture and rich history of each region. I recommend you opt for the ship’s officially sanctioned shore excursions: you’re guaranteed that they meet safety standards and the ship won’t depart until you’re back on board.

At our first stop in Ketchikan, we signed up for Celebrity’s “Wilderness Exploration and Crab Feast.” Motor coaches met us on the dock, and we were soon on a narrated tour of historic Ketchikan, past its historic totem poles and on a scenic hour-long drive to the Southern tip of Revillagigedo Island. That’s where we boarded a crab boat and explored the shorelines of the Tongass National Forest, where I spied my first bald eagle; it was diving for one of the numerous salmon we watched jumping from the water. Then, our crab boat captain shut down the motor, and crewmembers pulled up a crab pot filled with delicious Dungeness crab, their claws and legs flailing in every direction.

Upon return to the George Inlet Lodge, we enjoyed the fruits of our fishermen’s labor at an all-you-could-eat feast of succulent Dungeness crab served with clarified butter, with sides of fresh salad and roasted

potatoes and blueberry cheesecake for dessert. Never have I enjoyed – nor eaten as much – crab as on this day.

Juneau is the only state capital that can only be reached by water or air. Here our shore excursion was “Mendenhall Glacier and Salmon Bake.” The glacier, sad to say, has been on a steady retreat and by the year 2050 will be but a memory. It is one of many glaciers that connect to the vast Juneau Ice Field, a 1,500 square mile remnant of the last ice age. But the trails surrounding the glacier were splendid.

We closed out the late afternoon at the Gold Creek Salmon Bake, where salmon is roasted over alder wood and accompanied by a sumptuous buffet.

At our final port, Skagway, we walked just a block from the ship to board the circa-1898 White Pass & Yukon Summit Railway. From the windows of our vintage railway cars, we viewed waterfalls, rushing rivers, and jagged cliffs as our conductor shared the history of the Klondike Gold Rush and the building

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of this historic railway. The narrow-gauge tracks hug mountain walls as it rises nearly 3,000 feet in its 20-mile journey from Skagway to the Yukon Pass Summit.

Upon return, our motor coaches took us to the center of Skagway, which has preserved its frontier spirit with saloons, dance-hall reviews and the Red Onion Brothel Museum, where spirited storytelling “Madams” shared the tales of wanna-be gold seekers who often dropped much of their month’s pay inside their doors.

Entertainment In Celebrity Millennium’s Main Theatre that occupies two floors of the ship, we enjoyed evening big-show entertainment performed by Millennium’s resident troupe.

Even the crew got into the act with Alejandro, our cruise director, and our ship’s Captain Ioannis leading the crowd in laughs at “Comedy Show: Live!” On the final night at sea, I was blown away by the troupe’s “Broadway Show Tunes” performance.

During the day, I took in a couple of outstanding lectures at the theatre: one on orca whales and another entitled “The Last Song.” This was delivered by Amanda Fairchild, a forensic musicologist and member of the Titanic Society. Just what was the last song that the eight-member band played as passengers disembarked onto Titanic’s lifeboats? It was “Nearer My God to Thee.”

I suppose it was a gutsy move by Celebrity to even mention the word Titanic on a

The Main Theatre hosted nightly Broadway -style entertainment.

The Martini Bar

cruise ship, but the audience, including me, was enthralled.

Live music was abundant throughout the ship, with rock bands, solo artists and duos performing in different lounges and public areas. And there were lots of trivia and TV game show games with audience participation.

Of all the cocktail lounges on the ship, the most popular venue is “the Martini Bar” and I soon learned why! I held my breathe as a bartender prepared 20 different martini recipes in 20 separate shakers, then stacked

them up, climbed up onto the bar and poured them simultaneously into the awaiting glasses below. Bravo!

The fun continued late into each night in the Sky Lounge with such offerings as karaoke, an Abba sing-a-long and a “Totally ‘80s” dance party.

Oh, there’s a lively casino, of course, with slots, roulettes and blackjack.

Be assured: there’s so much happening, you won’t be able to do it all. But maybe that’s a good reason to book your next cruise!

If You Go...

Celebrity has announced its 2022 Alaska sailing season, including the seven-night Alaska Dawes Glacier sailing and more, with all of the offerings available at https://www.celebritycruises.com/2022-2023-cruises/2022-alaska-cruises.

Coronado Magazine | P63

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Coronado Magazine | P65

The Spooky Season

By Hattie Foote

I

really wanted to write about my love of fall this month.

I wanted to talk about my favorite farm, pumpkin chili, and spooky movies. I wanted to laugh about the irony of loving autumn so much in Coronado, where we could count the number of trees with turning leaves on one hand.

Instead, I am sitting here staring at the screen with raging writers block because my mind is elsewhere. I am frantically refreshing my email as I await my son Hunter’s latest COVID test results.

I am exhausted and I know I can’t be alone. I am so tired of the constant pit in my stomach, always worrying about someone getting sick. When Hunty woke up yesterday with a gnarly sounding cough, my heart sank, and my mind raced. I made the first appointment I could to get him tested and paid $150 (oof ) to have the results in a day. I panicked because he had just been in school the day before and prayed that he didn’t potentially spread it to anyone. Our weekend has included a lot of sitting around and twiddling our thumbs as we wait in a

holding pattern until we have some answers. I truly think I have PTSD from when my husband and son had COVID, and my daughter and I were locked up in the house for 22 days in order for her to return to in-person school. Talk about traumatic!

You would think after a year and a half of a pandemic we would get used to the curveballs. I am constantly humbled by this rollercoaster from hell - aka COVID-19. I thought I was done writing about it, that after everyone started getting vaccinated that life would return to normal-ish. I figured the kids would be wearing masks when they went back to school because shots were not available to them yet.

Obviously I think we can all find common ground and agree that masks suck. I think we can all agree that as parents, all we want is for our kids to be healthy and happy. I am a safety first kind of gal, so for now masks it is and I’m ok with that. Personally, as someone who has lost a parent to COVID and with dear friends in the healthcare field, I feel like it’s the least we can do.

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I have talked about the Enneagram personality test before, it is incredibly enlightening and helps you understand yourself and others. I am an Enneagram 9, a peacemaker.

I am highly motivated by harmony and conflict makes me sweat. Like a lot. The last thing on earth I want to do in life is debate masks. I would honestly rather drink a bottle of hot sauce in my underwear on stage to a sold-out audience at Lamb’s Players Theater. At the end of the day I don’t want to preach and lecture. I am navigating this situation just like you are, the best we can. I am passionate about it because I care about the wellbeing of everyone, even if you disagree with me.

Breaking news… The results are in, and I feel like I’m on the Maury Povitch show……

The test is negative! Honestly, I could cry, I am so relieved. All that anxiety and drama for a common cold, cool cool.

Well, I guess we can circle back to the joys of fall! Anyone have a caramel apple martini recipe they can send me? Big Mama needs to calm her nerves! I hope everyone has a fun and safe Halloween! If you see us out and about, please say hi! I will also happily take any Almond Joys off your hands! If it wasn’t enough talking about polarizing subjects like masks, my love for Almond Joys might really upset some people!

Yikes, sweating even thinking about it!

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Halloween Is On!

By Denise Lyon and Susie Clifford

Get ready for some spooky fun!

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Halloween’s roots go back to the Celtic festival of Samhain, where the recently deceased spirits could return and celebrate the harvest. Bonfires and scary costumes and carved turnips with lights inside (an early form of jack-o-lantern) would ward off the ghosts.

Eventually this celebration would be incorporated into the eve of the Christian holiday All Saints Day, known as All Hallows’ Eve. With the influx of Irish and Scottish immigrants, these traditions, scaring spirits of the deceased, use of frightening costumes, bonfires and parties, came to America. Witches became more prevalent after the Salem witch trials of 1692. The use of hollowed out turnips continued, only using new world pumpkins instead.

“Double, double toil and trouble; Fire burn, and cauldron bubble.”

-William Shakespeare

P72 | Coronado Magazine

In the early 1900s Halloween was mostly for adults. Parties with dark hallways and frightening decor would welcome guests who were costumed for the occasion. Trick-or-treating began in the early 1920s when neighbors would give food or sweets to children to counter a possible trick. It died down during World War II with the sugar ration, but came roaring back in the 1950s. The White House was first officially decorated for Halloween by First Lady Mamie Eisenhower in 1958. Halloween then became more of what we know today, a children’s holiday. Although we adults still have haunting fun!

Witch in the House!

Hang a broom with a little fishing wire. Soften the tone with buckets of treats.

Broom was made with a little twine, glue, brush and stick.

Coronado Magazine | P73

Pretzel Spider Webs

Link eight pretzel sticks together (break sticks in half for smaller webs) on parchment paper and have them meet in the middle. Melt white, milk or dark chocolate, put into a pastry bag or plastic sandwich bag with a cut tip and carefully pipe a web design, linking all the pretzel sticks together. let sit 2-4 hours before carefully peeling away from paper.

P74 | Coronado Magazine

Creepy Mason Jar Spider Lights For an easy, creepy decor, add some fairy lights and fake spider webs and spiders to a mason jar.

“It’s as much fun to scare as to be scared.”

-Vincent Price

Coronado Magazine | P75

“There is magic in the night when pumpkins glow by moonlight.”

-Unknown

P76 | Coronado Magazine

Pumpkin Cake with Cream Cheese Frosting I made this as a two layer cake, based off of a King Arthur recipe, and used cream cheese icing.

Double the amount of icing if piping decorative pumpkins along the side.

King Arthur recipes are almost foolproof and easy, adapted from www.kingarthurbaking.com

Cake

1 3/4 cups granulated sugar 2 1/2 cups flour 1 1/4 teaspoons salt 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 tablespoon pumpkin pie spice 2 large eggs 1 cup buttermilk 1 cup pumpkin purée 1/2 cup vegetable or canola oil 1 tablespoon vanilla extract 3/4 cup water

Frosting

-Denise Lyon

8 tablespoons unsalted butter, softened 1 8-ounce package cream cheese, softened 3 1/2 cups confectioners’ sugar 1 tablespoon vanilla extract 1/2 teaspoon almond extract Heaping 1/8 teaspoon table salt

Preheat the oven to 350°. Grease two 8” round cake pans; line with parchment, grease the parchment.

For the cake: In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice. In a separate medium-sized bowl, whisk together the eggs, buttermilk, pumpkin, oil, vanilla, and water. Add the wet ingredients to the dry ingredients, stirring to combine. Pour the batter into the cake pans. Bake the cakes for about 35 to 38 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in pans for 10 minutes. Turn out onto a rack to cool completely.

To make the frosting: Using an electric or stand mixer, beat together the butter and cream

cheese at medium-low speed until smooth. Gradually add the confectioners’ sugar, beating to combine. Beat in the extracts and salt.

To assemble the cake: When the layers are completely cool, level their tops. Place the bottom layer on a serving plate. Frost it, then add the top layer. Frost all over with an offset spatula.

If decorating: To add stripes and pumpkins, crumb coat cake and refrigerate until cold.

To the remaining icing, add more powdered sugar to make icing stiff. Add food coloring to smaller icing batches. For the stripes, use an icing comb, following package directions, or follow tutorials online. To pipe pumpkins, use a Wilton 1M piping tip, pipe three lines from bottom to top, curving the outside lines to form pumpkin. Use a small round tip to pipe stems and vines in green and brown.

Coronado Magazine | P77

“Believe nothing you hear, and only one half that you see.”

- Edgar Allan Poe

Ghostly Breakfast Fare

Spice up your regular pancake mix!

For every 2 cups of boxed pancake mix, add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/8 teaspoon nutmeg, 1/8 teaspoon ground ginger. Serve with maple syrup. Make your own whipped cream ghost, mini chocolate chips for eyes, or use canned variety.

P78 | Coronado Magazine

Frightfully Fun Halloween Events This year there will be fun for all ages at various locations around Coronado!

Friday, Oct. 29

Sunday, Oct. 31

“Ghouls,” “Boos” and their family are welcome to head over to Spreckels Park at 3:30 p.m. to enjoy festive music, enchanting entertainment, thrilling trick-ortreating, “Spooktacular” games and activities. Food and beverages will be available for purchase. This free event ends at 5:30 p.m., just in time to head across the street.

It is time again for witches and ghosts to wander throughout the central downtown. Coronado MainStreet sponsors the popular Downtown Goes Ghostly each Halloween. Merchants in the central downtown will be prepared to welcome trick or treaters from 3:30 to 5:30 p.m. that afternoon. MainStreet will have a cauldron in Rotary Plaza to collect entry coupons for a drawing for Coronado Currency.

FREE!

FREE!

For those with a younger crowd, the Library will be showing Disney’s

“Hocus Pocus” on the lawn and will also have a spooky scavenger hunt.

Both begin at 6 p.m. and end by 8 p.m.

REGISTRATION REQUIRED

The John D. Spreckels Center will host a Halloween Bash for those 21 and up at 6 p.m. Dress your decade or be spooky. Enjoy music from the ’60s and ’70s and have fun with a mini cake walk. There will be hors d’oeuvres and refreshments and spirits will be available for purchase.

For more information, contact 619-522-7342.

FREE!

This year, MainStreet will be accepting cash or candy donations from residents who are not able to hand out treats in their own neighborhood but still want to be part of the fun. MainStreet will use the donations to purchase Ghostly Goodies to hand out in the Plaza and to distribute to our merchants.

Donations can be made to MainStreet, 1001 B Avenue #216, Coronado.

For more information, call 619-437-0254.

We are looking forward to a hauntingly good time!

Coronado Magazine | P79

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P80 | Coronado Magazine

What’s in Season?

The Good Luck Fruit - Persimmons

Originally found and grown in China, the persimmons are held in high esteem, symbolizing good luck, “things go smoothly.” The deep orange persimmon is a tree fruit with a sweet, mild and rich taste with a slight crunch from its peel. Lucky us, persimmons are available now through January.

These gems are generally no larger than a plum. The acorn-shaped Hachiya and the squat, tomato-shaped Fuyu are the two most common persimmons found in the U.S. Beware, though, Hachiyas can be very bitter if not ripe.

They are very high in vitamins A and C, manganese and antioxidants; they are also fat free. All good reasons to indulge.

When shopping, look for symmetrically shaped orange fruits without bruises; a little black on the skin is ok. Fuyus will be firm to the touch and can be eaten right away or if storing, put in the coldest drawer in the fridge. Hachiyas are softer to the touch if ripe, but can also be stored in the fridge. Both can last two to three weeks in the refrigerator.

Persimmons can be eaten raw like an apple or you can scoop the soft insides to use for baking. The flesh can also be frozen for later use.

Add some good luck to your day with persimmons!

155 Orange Avenue

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Island Icon

Bill Davidson

“At Home at the Del!”

By Karen Scanlon, CHA Volunteer

B

arely a step through the front entrance of the Temecula, California home of Bill Davidson and you are drawn into something special. A quick hello, no formalities, and the tour begins.

Amidst his walls of history are 10 handsomely framed photos.

“These belonged to Granddad. They were of his personal, first-namebasis friends. Top left is Franklin D. Roosevelt. That one is Granddad with Henry Ford and son in the Ford Building of the 1915 Panama Exposition.”

He points to Taft, Coolidge, and Pendleton. “Here’s President Woodrow Wilson, in town to speak on the League of Nations in Balboa Park in front of a crowd of 50,000. Granddad found a microphone back East somewhere and it was the first time Wilson had ever used one. There was a huge roar when all could hear. He told Granddad that it was the greatest day he’d ever had.”

So just who was this fellow to befriend such well-knowns? G. Aubrey Davidson founded the Southern Trust and Commerce Bank in 1909, and was President of San Diego Chamber of Commerce. But he offered San Diego something much longer lasting.

Bill’s grandfather proposed an exposition to celebrate the opening of the Panama Canal. It would boost San Diego’s economy.

A committee was formed, and Davidson served as President of the 1915 Panama-California Exposition and as Board Chair of the 1935 California Pacific Exposition. G. Aubrey Davidson’s exposition legacy remains in the magnificent structures that highlight San Diego’s famous Balboa Park.

“Granddad was always calm, humble, and loving, especially to my grandmother. She always went first,” Bill says. “So many good memories of him, like driving to the sulfur pools in Warner Springs.”

The Davidsons all resided at Hotel del Coronado. Bill was born in La Jolla in 1929, moved to Pasadena during his elementary school years, and then transferred to Coronado High School (CHS). “The hotel was only about a third occupied back then and Granddad rented three suites at $5 a night. I lived there through high school (then off to UCLA for college).”

Bill remembers well his first CHS football game, “A freshman walking toward the stands and here came these monstrous seniors with their big green and white uniforms, and the band was playing, I thought these guys are God to me, the most exciting thing I’d ever seen.”

At the time, Ernest Tiedemann was manager of the hotel. “I loved the sweet rolls they had. I wore Levi’s, which meant I couldn’t go in the lobby with its dress code. Funny thing, during Prohibition, society people brought all of their ‘houch’ of rare wines and whiskeys and gave it to

P82 | Coronado Magazine

Tiedemann to hide. In 1970, that secret storage was opened and there was all that liquor. People never came back to claim it.”

During the war years, there were no hotel vacancies anywhere. “The carrier USS Bunkerhill pilots occupied the third floor of the Del ‘til they raised too much hell and the manager moved ‘em up to fourth. Naked ladies ran in and out of rooms, and as a high school kid, I thought how wonderful, these guys know how to party!”

“Back in my high school days, we ate in the Del dining room. At wartime, Granddad would tell the maître d to put the sailors’ tabs on his room. And when carriers came in from the Pacific Theater, they’d let out 30 Hell Cat bombers, gun their engines over the hotel flagpole, and the whole hotel would vibrate.”

Adult Bill went into the insurance business in 1950 through 1970, achieving lifetime membership in the Million Dollar Round Table. He also helped form Presidio Oil, which was later sold.

In 1970, Bill got into agriculture in Madera, California, planting his first field of 100 pistachio trees. “I couldn’t move the next morning.” Ultimately, he planted over 1000 acres, 350 trees per acre. “The breeze pollinated those pistachios, not bees!”

“I was also the first guy to plant the Fuji apple in the Central San Joaquin Valley. We had a good market with the Japanese who preferred a sweeter apple.”

Gone are the days when a younger Bill living at Hotel del Coronado would romp on the rooftop “just for the fun of it; it no longer is a hotel for ‘newlyweds and nearly deads.’”

Coronado holds happy esteem for Bill, but he laments, “Today, the area is so crowded you can’t move; same with Hotel Del, so many tourists.” Even the beach has changed. Before the sand filled out the beach, Bill remembers waves hitting the glass of the hotel ballroom. You won’t see that today!

Coronado Magazine | P83

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Is a Roth Conversion Right for You? If

Presented by Chaz Fahrner, CFP®, EA, Wealth Advisor

the grass looks greener on the tax-free side of the retirement income fence, you may want to consider a Roth conversion.

In 2019, almost 46 million households owned Individual Retirement Accounts (IRAs), and the accounts held more than one-third of Americans’ retirement savings. Most of the money was saved in workplace retirement plans before being rolled over into IRAs, according to statistics from the Investment Company Institute. [1, 2] When it comes to IRAs, there are two basic types of accounts: [3]

Traditional. Contributions to traditional IRAs often are made pretax. The money can grow and compound tax-deferred until retirement. When an individual takes a withdrawal from a traditional IRA during retirement (after age 59½), the distribution typically is taxed as ordinary income.

In addition, individuals must begin taking required minimum distributions (RMDs) at age 72, unless they reached age 70½ in 2019 or earlier. (In that case, they’re already taking RMDs.) [3]

Roth. Contributions to Roth IRAs are made with after-tax money. The money grows and compounds tax-free. When people take qualified distributions from Roth IRAs, they usually do not owe taxes on the amount withdrawn, as long as certain requirements are met.* Roth IRAs are not subject to required minimum distributions. [3]

*Roth contributions can be withdrawn at any time without penalty. Roth earnings can be withdrawn tax and penalty free as long as a qualified distribution is taken at least five years after the year the first Roth contribution was made, at or after reached age 59½, after total disability or death, or upon meeting the requirements for a first-time home purchase.

Not everyone is eligible to open or make contributions to a Roth IRA. In 2020, people who have modified adjusted gross income equal to or greater than $139,000, if they file taxes singly, or $206,000, if they file taxes as married couples, are not eligible to contribute to a Roth IRA. [3, 4] There is a way to get around the income

restriction. A Roth conversion allows anyone, regardless of income level, to convert all or part of a traditional IRA account to a Roth account.

The amount transferred from a traditional to a Roth IRA is treated as income and subject to ordinary income tax. As a result, accountholders should carefully consider whether they can use non-retirement funds to pay taxes owed on the conversion. [5, 6] Roth IRAs can be valuable legacy planning tools.

P86 | Coronado Magazine

Many people consider Roth IRA conversions because Roth IRAs have potential to provide tax-free retirement income. Not everyone realizes Roth IRAs can provide tax-free income over generations. A Roth conversion can be an important part of a legacy planning strategy, especially today.

The 2017 Tax Cut and Jobs Act reduced taxes for many Americans, which made Roth conversions more attractive. Then, in 2020, the Setting Every Community Up for Retirement Enhancement (SECURE) Act eliminated a provision known as the stretch IRA, which allowed non-spouse heirs to inherit IRA accounts and stretch distributions from those accounts over their lifetimes. [7, 8] As a result of these changes, Roth IRAs have become powerful and attractive estate planning tools that can help minimize taxes over generations. The benefits of Roth conversions may include: [3] Receive tax-free income. Having a source of tax-free income can help optimize retirement and tax planning strategies.

Keep your assets until you need them. Roth IRAs don’t have required RMDs. This means the accounts can grow and compound until you or your heirs need income.

Leave more for your heirs. If your beneficiaries have high incomes, they won’t have to worry about the potential impact of inherited IRA distributions on their taxes.

Roth conversions have many potential advantages, but they are not simple transactions.

Traditional IRA owners should talk with their tax professional, financial professional, and/or estate planning attorney to determine whether a conversion makes sense. Among other things, the Journal of Accountancy suggests they should consider: [6] • Conversion alternatives, such as making qualified charitable distributions from traditional IRAs • The effects of conversion income on the calculation of taxable Social Security benefits and Medicare premiums • The effects of the conversion income on the qualified business income deduction, if applicable • The phaseout of many deductions, credits, and allowances Bear in mind, there may be a limited window for conversion, however, because the new administration plans to “raise taxes on individuals with income above $400,000, including raising individual income, capital gains, and payroll taxes,” reported the Tax Foundation. [9]

Sources: [1] https://www.ici.org/faqs/faq/iras/faqs_iras [2] https://www.ici.org/pdf/ten_facts_iras.pdf [3] https://www.irs.gov/retirement-plans/traditional-and-roth-iras [4] https://www.irs.gov/retirement-plans/plan-participant-employee/amount-of-roth-ira-contributions-that-you-can-make-for-2020 [5] https://www.irs.gov/publications/p590a#en_US_2019_publink1000230658 [6] https://www.journalofaccountancy.com/issues/2020/oct/roth-ira-conversion.html [7] https://www.irs.gov/pub/irs-pdf/p5307.pdf [8] https://www.journalofaccountancy.com/issues/2020/jul/secure-act-tax-changes.html [9] https://taxfoundation.org/joe-biden-tax-plan-2020/

This material was prepared by Carson Coaching. The opinions voiced in this material are for general information only and are not intended to provide specific advice or recommendations for any individual. To determine which investment(s) may be appropriate for you, consult your financial advisor prior to investing. In general, a distribution from a Roth IRA is tax-free and penalty-free, as long as the account has been open for five years and the account owner is age 59½, has become disabled, is making a qualified first-time home purchase ($10,000 lifetime limit), or dies. Minimum required distributions do not apply to the original account owner, although they may apply to heirs.

This is not intended to be a substitute for specific individualized tax advice. We suggest you discuss your specific tax issues with a qualified tax advisor.

Coronado Magazine | P87

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DRE#01044960

Zack Thornton

Olga Lavalle

(619) 995-6259

kathypoundsteam@gmail.com www.KathyPoundsTeam.com

Maryellen McMahon (619) 252-4778

maryellen.mcmahon@elliman.com

CoronadoShoresCo.com mkuenhold@gmail.com Coronado Shores Co.

(619) 997-3171

Berkshire Hathaway HomeServices CA Properties

Martha Kuenhold

DRE#01369875

Kathy Pounds

Cheryl Morabito DRE#01183389

Dino Morabito DRE#01415017

(619) 987-3066

Dino@TheMorabitoGroup.com www.TheMorabitoGroup.com

Real Living Napolitano Real Estate

Meridith Metzger

(619) 850-8285

Diego Ocampo (858) 200-5780

diego.ocampo@compass.com DRE#02015515

Jaime Bea

(619) 357-5581

jaime.bea@compass.com DRE#01387894

meridithmetzger@gmail.com DRE#01435132 Berkshire Hathaway HomeServices CA Properties

Victoria Wise (619) 519-0352

wiserealestateinfo@gmail.com

You could be here Call 619-437-8800

Patricia x203 • Amanda x204 • Renee x211

Compass Real Estate

Coronado Magazine | P91

DRE#01464951

THE KATHY POUNDS TEAM Compass Real Estate

Find Your Agent

Ken Pecus (619) 977-8419 ken@kenpecus.com

DRE#01144127

Beth Delano

DRE#0126197

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

Flagship Properties, Inc.

Dalton Pepper

Tina Gavzie

daltonnado@gmail.com athomerealty.net

tinagav@aol.com MovetoCoronado.com

(619) 775-9585 DRE#02134109

At Home Realty

Carol Stanford

enoonan12@aol.com CoronadoCays LuxuryHomes.com

carol@carolstanford.com BuyCoronado.com

Noonan Properties

Compass Real Estate

DRE#00993300

Jon Palmieri

(619) 400-7583

Jon.Palmieri@compass.com www.Jonpalmieri.com DRE#01901955

ginaschnell@gmail.com

Compass Real Estate

Ed Noonan

(619) 252-1232

619-865-0650

DRE#01945038 Berkshire Hathaway HomeServices CA Properties

DRE#: 01056969

Carrie O’Brien

Gina Schnell

(619) 987-8766 DRE#01390529

(619) 778-0955 DRE#01205962

Compass Real Estate

Suzanne Fahy (619) 841-5870 seashorepropertiescoronado@gmail.com

DRE#01454055

Tara Brown

Edith Salas

(619) 869-1547

edith@salasproperties.com

DRE#01452962

(619) 905-5780

tara92118@gmail.com

DRE#01966248

Compass Real Estate

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

Lisa Davenport (619) 261-5963

lindadavenport007@gmail.com DRE#01422713

DRE#01986654

Josh Barbera

Phyl Sarber

(619) 933-1276

(619) 957-5357

josh@salasproperties.com

(619) 865-0794 DRE#01435710

Frances MacCartee (619) 312-7466 DRE#0200954 Berkshire Hathaway HomeServices CA Properties

Nancy Parrett (619) 368-1898

Evan Piritz

(619) 600-7817

CAPT USN (ret) evan@salasproperties.com

At Home Realty

lehrpad@yahoo.com DRE#02035838

Hope Baker

(480) 221-0516

hopebake4@aol.com DRE#02030667

DRE#02022374

Ricardo Alvarez

619.302.7200

ricardo@salasproperties.com DRE #02138787

Seashorepropertiescoronado.com Seashore Properties

Tom Tilford

(619) 300-2218 tom@tomtilfordre.com

Nancyparrett@sd-realtor.com DRE#01256239

(619) 981-2750

DRE#02053563

DRE#00636519

Charlotte Rudowicz

Jill Lehr

www.salasproperties.com Salas Properties

P92 | Coronado Magazine

DRE#01897051 Real Living Napolitano Real Estate

H

Find Your Agent

ealth

& D

W

ellness

I

R E C T O

R Y

Crown Island Family Practice

Olga Stevens

Maria Garate

(619) 778-8011 (619) 991-5073 DRE#01105050

DRE#02090976

Olgaminvielle1@gmail.com mariagarate@willisallen.com

OlgaCoronado.com

Willis Allen Real Estate

David Udell

Chris Probasco

(619) 435-0988 (619) 435-0988

David@justlistedhomes.com Chris@justlistedhomes.com

DRE#01184568

DRE#02118648

Kevin Considine, DO 619-537-6910 230 Prospect Pl Suite 350 Coronado, CA 92118

Real Living Napolitano Real Estate

Jeff Tyler

Emily Wendell

Jtyler@cbwhomes.com JeffTylerCoronado.com

emilywendell@bhhscal.com DRE#02032915

(619) 865-7153

(619) 348-9212

DRE#01900337

Berkshire Hathaway HomeServices CA Properties

Coldwell Banker West

Dr. Suzanne Popp Dr Natalie Bailey 1010 8th Street 619-435-4444

Estela Williamson (619) 549-0501

estelawilliamson@gmail.com DRE #01394896

Prolific Real Estate

Zach Todaro

(619) 302-9239

171 C Avenue,Coronado

Erin Todaro

619-435-3155

(619) 302-0481

zach.todaro@compass.com erin.todaro@compass.com DRE#01881566 DRE#01947874

MULLINS

todarorealestate.com Compass Real Estate

Dr.Christopher W. Coulsby

Orthodontics

Renee Wilson

Scott Grimes

Joseph M. Mullins

Renee@parklifeproperties.com

Scott@parklifeproperties.com

D.D.S., M.S. (619) 510-7365

(619) 518-7501 (619) 847-4282 DRE #01192858

DRE #01391946

www.parklifeproperties.com Parklife | Compass

Kate Danilova

Chris Toogood

DRE#01997872

DRE#01882388

Dr. Stephen Moffett OD

(619) 865-3402 (619) 865-3334

Dr. Greg Giles OD

TooGoodRealty.com chris@christoogood.com Toogood Realty

Barbara Wamhoff (619) 517-8880

barbarawamhoff@gmail.com DRE#01225350

Compass Real Estate

619-435-6221

Brunilda Zaragoza

Dany Zaragoza

(619) 520-7799 (619) 520-0772 DRE#00840495

DRE#01826683

ZaragozaRealtors.com ZaragozaRealtors@gmail.com

Berkshire Hathaway HomeServices CA Properties

Coronado Magazine | P93

950 Orange Avenue Coronado, 92118

Advertise here!

619-437-8800 Patricia x203 • Amanda x204 • Renee x211

the final word Coronadans share their thoughts on

TRUTH

Truth is a great virtue… people live and die for it. That’s why Coronado has an Avenue of Heroes.

Attributed to Jesus of Nazareth is this, you will know the truth, and the truth will make you free.

I found out early on in life that I am a terrible liar. It just doesn’t work for me. Too stressful, and I don’t have a poker face.

I don’t know if that is what Jesus had in mind, but living and speaking truthfully is a lot less trouble than anything else.

Visiting folks in the hospital, I have, on occasion, chosen to bend the truth as far as possible to tell someone they’re looking good. That’s called situational ethics.

In our culture, situational ethics has too often mutated into falsehood when money and power are valued more than people.

Truth is nearly the highest virtue… the greatest is love.

Truth is the black and white in a sea of gray. Truth withstands the heated scrutiny of doubters and will often stand alone as a beacon of a bright light.

Truth is a youngster standing up to a bully in the schoolyard and online. Truth is neighbors reaching out to and supporting each other and not retreating behind fences of indifference.

Truth is the acceptance of all and the absence of shame, blame and judgment.

Truth is often unpopular because it contradicts our own biases and prejudices, but it can teach us to be more understanding and compassionate. Truth is respect, empathy and vulnerability. Truth doesn’t require a great memory.

Truth speaks for others who don’t have a voice. Truth stands up and says “enough!”

Truth is what we deserve every day.

Parenting gets easier, right?

When your kids are little and they figure out what a lie is, it’s adorable.

“Did you already have an ice cream?”

Even though their whole body will give signs that they are not being honest, they will answer with a no if it means they get another sweet treat.

Most children have “tells” and crumble like a Christmas cookie when pressed for the truth.

As parents, it’s our time to shine. This is when we do our job. We explain that one should always tell the truth, always.

Parents establish the concept of right versus wrong and encourage our child to always be truthful. Of course, when we go to a public place, that same child makes an observation that may be true but it is not polite.

It turns out, our job is never done.

Before he died my Uncle Frank told me, “The only thing that costs nothing is nothing.”

A child of Irish immigrants during the Depression, he knew scarcity. In our civility-scarce times I’ve heard that kindness costs nothing. I disagree.

Kindness should exact a cost: the belief that our fear, our priorities, make us special. It should cost us the license we give ourselves to be uncivil.

Faulkner said in 1950 that people wrote “of defeats in which nobody loses anything of value, of victories without hope and, worst of all, without pity or compassion.” There was then a lack of reflection on problems of the spirit.

What ails us today is not that the world asks too much of us, but that we do not ask enough of ourselves. No wonder we feel alienated, searching for easy truths that exact nothing from us. No wonder we think kindness costs nothing.

Since the time of Aristotle until now, philosophers and those less scholarly have pondered the meaning and significance of truth. Volumes have been written to try to define and interpret its meaning.

I am content to understand truth in its basic definition of facts as objective reality. An object either is or is not what we, based on knowledge, know it to be. Actions, statements, feelings are either real, as we know and understand them, or they are not.

Anything that is contrary to our complete understanding and knowledge may be a falsehood or uncertainty, thus bringing the truth of the situation into question.

Today, too little of truth takes priority in our lives. It is all about spin, advantage, positioning, and prevailing at all cost, even at the cost of truth.

God is the Word, Jesus is Truth, and the Holy Spirit guides humans to be sincere, honest, compassionate and loving!

The Rev. Dr. Eric Smith, Coronado Community Church, CHS Class of 1972

Michael Giorgione, Rear Admiral, CEC, USN (Ret)

Danielle Maske, Safe Harbor Coronado, Mom of 2 CUSD Students

Tam Hoang, CUSD English Teacher, CHS Islander Times

David M. Szumowski Superior Court Judge

P94 | Coronado Magazine

BRIDGET CARLSON DRE 02072427

We built them, We sell them, We lease them

619.857.5785 | bridget@bridgethomes.com BridgetHomes |

NEW LISTINGS

BridgetHomes

PENDING

PENDING

SOLD

2 THE INLET, CORONADO

4582 MEDLEY LN, ESCONDIDO

32 CATSPAW CAPE, CORONADO

PENDING

El Mirador #107

El Encanto #1001

$2,950,000 • 3BD/3BA

1BD/1BA • $1,288,000

SOLD

SOLD

820 SAN LUIS RAY, CORONADO

46 BAHAMA BEND, CORONADO

6 CATSPAW CAPE, CORONADO

Cabrillo #1106

2BD/2BA-$1,880,000 3BD/3.5BA • $1,125,000 Ara Koubeserian and Ryan Koubeserian Felicia Bell & Stacy Bell Begin Represented Buyers

SOLD

SOLD

40 BAHAMA BEND, CORONADO

437 POMONA AVE, CORONADO

1119 9th ST, CORONADO

Call Felicia Bell & Stacy Bell Begin

RECENT SALES ACTIVITY

Marina District PH

SOLD

$2,195,000 • 3BD/2.5BA

Call Ara Koubeserian or Ryan Koubeserian

Call Felicia Bell & Stacy Bell Begin

SOLD

357 E Avenue

El Mirador #405 1BD/1BA • $1,100,000

Ara Koubeserian and Ryan Koubeserian - Rep. Buyer & Seller

446 G Avenue

1BD/1BA • $750,000

Felicia Bell or Stacy Bell Begin

32 Catspaw Cape

$1,699,000 • 4BD/3BA Felicia Bell or Stacy Bell Begin Represented Buyer

Las Flores #602

2BD/2BA • $1,549,900 Felicia & Stacy • Representing Buyer

Las Flores #1402

2BD/2BA • $1,825,000 Martha Kuenhold

La Sierra #1608

3 bed/3 bath, $2,950,000 John Harrington – Represented Buyer

97 Tuna Puna

The Cays Ara Koubeserian and Ryan Koubeserian

La Sierra #1207

1 bed/2 bath, $1,295,000 Felicia & Stacy – Represented Seller and Buyer

707 Orange Ave #1C 2BD/1.5BA • $949,000 Ara Koubeserian and Ryan Koubeserian - Rep. Buyer & Seller

La Sierra #405

2 bed/2 bath, $2,687,000 Felicia & Stacy

El Camino #1605

$3,500,000 • 2BD/2BA Martha Kuenhold

El Mirador PH02

$2,599,000 • 2BD/2BA Ara Koubeserian or Ryan Koubeserian

LOOKING TO BUY OR SELL? CALL US!

SOLD

SOLD

SOLD

599 MANZINITA ST, CHULA VISTA

7204 WAITE DR, LA MESA

302 EASTRIDGE LN, ESCONDIDO

Myssie McCann

Felicia Bell

Stacy Bell Begin

Ara Koubeserian

Ryan Koubeserian

Raquel Fernandez

DRE#00429681 619-920-9124

DRE#02014995 619-200-9184

John Harrington

Martha Kuenhold

Broker DRE#02145422 Owner/President/Broker

DRE#00454510 619-399-2383

DRE#01738738 619-399-9736

DRE#01210260 619-200-8504

DRE#01369875 619-987-7725

DRE#453-4513 619-453-4513

Sales: 619-435-6234 • Vacation Rentals: 619-435-6238 • 800-677-5124 Veteran O wned CoronadoShoresCo.com

CORONADO MAGAZINE

er and t a e w S spice n i k p pum ther a e w e latt

OCTOBER 2021

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tball o o f y Sunda vorite a f r u o with y ying a l p m tea ligner a r a e l Ac ked by c a b system ars of e y 0 2 over tion a v o n n i

Call to schedule your free Invisalign consultation today!

1010 8TH STREET (619) 435-4444 www.DRPOPP.COM

OCTOBER 2021

NATALIE BAILEY, D.D.D. SUZANNE POPP, D.D.S.

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