CORONADO OCTOBER 2020
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The Official Magazine of Coronado, California
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October 2020
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no. 239
09 Back to Cooking & the Basics with Ken Irvine 17 A Taste of Coronado: COVID Edition 22 Sante Fe “The City Different” 32 Recipes from the Sante Fe School of Cooking 36 Dining Menus 74 Dining Directory 79 Once in a Blue Moon... 86 Halloween Home 89 CIFF: Time to Cuddle Up and Watch a Movie 93 Fashion: Fall 2020 Your Favorites
77 Book Club Corner
What Books People Are Reading
99 Confessions of a Perfect(ish) Mom 2020 All Tricks and No Treats
104 Operation Homelife Photo Courtesy of Clayton’s Bakery & Bistro Photo by Tamia Manosalvas Cordova
2020: Year of the Curve Ball
107 Yesteryear
A Check Up with Coronado’s Earliest Doctors
Last Commissioned Art of the Late Sue Tushingham McNary
111 Finance
Charitable Giving Incentives Under the CARES Act
A N EXCITING MOV E We’ve Joined Compass! For over 29 years, we have partnered with our clients as we helped them buy and sell over $1.1 Billion in real estate across San Diego County. Through these valued collaborations we have redefined the experience of real estate sales by providing a unique concierge approach and tailored marketing that is second to none. Today we are proud to announce an exciting new strategic partnership with Compass. Developing the most advanced real estate technology platform in the world and unveiling programs such as Compass Concierge and Compass Bridge loans, the real estate industry has forever changed. When approached by Compass with the opportunity to elevate The Clements Group brand on the Compass platform, the decision was easy. As industry leaders we are proud to deliver these products to consumers and excited for the future of selling Coronado real estate.
Chris Clements Jan Clements
Lennie Clements
Office
619.203.8538 DRE 01877934
619.894.0033 DRE 01864061
619.435.3700 ClementsGroupRE.com
619.806.7052 DRE 01120956
Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01527365. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed.
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The Clements Group Two Incredible New Listings
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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 Krysta Murray krysta@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 Christine Johnson christine@eaglenewsca.com Brooke Clifford brooke@eaglenewsca.com Director of Operations Daniel Toennies daniel@eaglenewsca.com Production Andrew Koorey Printing Advanced Web Offset Distribution Roberto Gamez
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&
Back to Cooking the Basics with Ken Irvine By Brooke Clifford
Food as a business and a lifestyle has been in local
resident Ken Irvine’s blood for as long as he can remember. The award-winning chef and restauranteur grew up with his family in the commercial tuna fishing industry in Montreal. In 1976, the day after the Opening Ceremony for the Montreal Olympics, Irvine’s dad moved the headquarters of his business to San Diego, where Irvine attended Coronado High School (Class of 1980) and then jumped into helping his father out. Seeing a bit of a stagnating industry at the time, Irvine decided to follow his passion for cooking and ended up graduating from the Culinary Institute of America in New York. Afterwards, he traveled to Europe where he went on to work with a Michelin starred chef in the south of France (and cooking for Jackie O his first night there) and becoming the youngest executive chef in London at the time. “My family’s from Europe. I worked in the South of France, then in London – which is all good chef pedigree,” Irvine jokes, “but now some of best restaurants in the world are in the U.S. We have the produce, the cattle, everything you need in abundance.” While Irvine appreciates his experiences on his culinary journey as a chef in the States and abroad, he knew it wasn’t his endgame. “Working in any restaurant or job, you take away positive things and negative things, and I always had it in my mind that I wanted my own restaurant where I wouldn’t be working for other people.” To Irvine, cooking is and should be an intensely personal experience. “I cook for me. If it’s not coming from your own heart and soul, it’s not going to be right.” When it comes to the success of his restaurants – from Chez Loma in Coronado to his current enterprises with Sea 180º Costal Tavern in Imperial Beach and Bleu Bohème in Kensington – Irvine says, “I’ve just been lucky other people seem to like the same things as me.”
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“
The most important part is that this is families, and farmers, and distributors‌ the insurance companies, liquor and wine and local beer companies. It spreads far and wide from the nucleus of the restaurant.
�
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really the curators of modern cooking. Italians might argue that, but most contemporary restaurants use French cooking techniques.” When talking about cooking, Irvine insists that if you can learn the basics of those techniques, it’s just a matter of honing those skills and applying them to any type of flavors and cuisine. “I’m going to give you a secret – first rule is to always use the best quality ingredients. Second rule is try not to mess it up. I mean, it’s actually pretty basic.” Like all restaurant and business owners right now, Irvine is dealing with the uncertainty and anxieties facing the industry because of the COVID-19
Bleu Boheme Restaurant in Kensington
pandemic. “It’s an emotional business roller coaster when things are changing day to day. Every morning I have to wonder, ‘will have to lay off employees again?’, and it’s much tougher than if we could stick to one plan, long term.” He foresees more struggles as we move into fall and winter where outdoor seating may become less appealing to diners, a solution that has already presented new challenges for restaurants that have had to redo spaces When it comes to creating the menus
not trying to be selling for everyone;
and purchase new furniture that can be
for his restaurants, he sticks to what
rather people are coming specifically for
easily maneuvered by employees. Beyond
he loves but knows different kinds of
that food.”
that, he’s aware of just how many lives
restaurants create different challenges and
Irvine himself is a big fan of seafood.
the food industry touches. “The most
that at their core, these are still businesses
With his upbringing and always living
important part,” he says in regards to
where a profit must be turned. “It’s harder
around water, fish is a staple for him.
the impact, “is that this is families, and
with a larger restaurant like Sea 180º
“Personally, I also love Mexican food, but
farmers, and distributors… the insurance
where you’re catering to more people
seafood drives everything else for me.”
companies, liquor and wine and local beer
than a smaller more intimate restaurant. With something like Bleu Bohème, you’re
He also has a great respect for French cuisine. “The French are
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companies. It spreads far and wide from the nucleus of the restaurant.”
Irvine is hoping that restaurants will be able to stay open and continue to operate as safely as they can, for everyone’s sake. “People were giddy when restaurants opened again. I think people enjoyed cooking for themselves at the start of the pandemic but now they’re saying ‘thank god I don’t have to cook or clean up tonight.’” Takeout has become a staple for diners and helping keep restaurants alive right now and that’s something Irvine has been delving into as well, aiming to rethink how the logistics of delivery works for restaurants. “After seeing various DoorDash and Uber Eats type companies overcharging restaurants and diners, I formed a company with a friend of mine - Dining.Direct.” Irvine is hoping this new artificial intelligence platform for restaurants will offer them affordable and currently non-existent protections so they don’t have to depend on companies outside of the industry. “Right now big tech companies are winning the game and they’re making money by hiring out restaurants who are making the commodity rather than the other way around, restaurants hiring out delivery.” Dining.Direct recently rolled out with Bleu Bohème having tested the platform and is already benefiting other clients around Coronado. In his personal life, when Irvine is not in the kitchen he can be found surfing, golfing, or with Hank, his new black Labrador puppy. His family shares his love of cooking (“You have to share that love to be married to a chef,” Irvine comments with a laugh) and shopping for fresh ingredients is almost a daily ritual. If a day goes by without shopping, Irvine gets creative. “There’s always something in your fridge to cook with, but we love breakfast for dinner,” said Irvine. “But if you have those basics lying around the house like a can of tuna or frozen peas, peppers, onion, garlic, black pepper, chicken broth, etc….what I do sometimes when I don’t have tri-tip or fresh fish I just open the pantry and take stock.”
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Photo of Comfit de Canard
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We asked Irvine to share a few of his favorite basics to whip up at home and he was happy to oblige. “It just takes a little bit of creativity – chef POV, I know, – but really it just takes a little thought, taking stock of what you have, and not rushing into it.” “There’s always something in your fridge to cook with, but we love breakfast for dinner. Breakfast isn’t breakfast without eggs. It has to have bacon. (I love bacon, we make our own at both restaurants.) [Breakfast] might involve some good cheese, a potato of some kind.” “There’s so much you can do with potatoes. We’re Scottish descendants and we love potato scones mixed with flour and butter and chives, onions, whatever you want, and flatten it like a tortilla, fry it up and oh my god, it’s so good! Crispy on the outside. Can top with poached eggs, make a hollandaise – man I’m getting hungry.” “Take your time, take a look at your inventory. ‘okay I could use that onion, that dried up leftover cheese I can grate…’ And if you have pasta, rice – it’s just endless. Boil up some rice or pasta, cook up some veggies, fry up an egg, add some peanut oil, and you’ve got a nice Asian-style fried rice.” “Or go to grocery store and go back to basics. Get a nice baguette, cheese, some meats, and a bottle of wine, maybe a piece of fruit and you’re living the dream. “ Most importantly, Irvine says, “Keep it simple. And remember - good ingredients and don’t scew it up. If you have a handle on basics the world is in
Entrecõte de Porc
your hands.”
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COVID Edition by Michelle Munns, Third Vice President Coronado Junior Woman’s Club
While we sincerely wish we could all be gathered with our dearest community members indulging in our amazing participating restaurants, this year we are taking a different approach to give back twice. In past years, restaurants and business owners generously donated every single taste our participants experienced. We all ended our nights stuffed to the brim and loved indulging in every single bite! This year, our amazing restaurants and businesses have faced unforeseen challenges and obstacles. They’ve had to completely reinvent everything they knew before. They’ve been thrown curve ball after curve ball, week by week. We considered cancelling for 2020 and hoping to come back with a bang in 2021, but saw an incredible opportunity to promote and support those that have always supported us, the best we knew how. That’s how we came up with A Taste of Coronado 2020 - COVID Edition. Participants are welcome to
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purchase individual tickets, table for two, or household tickets. Participating restaurants will have incentives all day long on Tuesday, Oct. 20, 2020. Some restaurants are offering 20% off food, others are creating gifts with purchase. Businesses are offering 20% off discounts
this year will be various Coronado community non-profits. We are hopeful that the community will come together for an all day taste to show love to our restaurants and businesses that make Coronado so special!
as well. We tailored everything to best benefit the restaurants; some will offer dine-in discounts, while others will offer take out discounts. Individual tickets begin at $20; a table for two is $35; and for a household, the cost is $50. Tickets can be purchased at https://www.atasteofcoronado.com. Online ticket sales will end at 1 p.m. on Tuesday, Oct. 20. This year’s Taste of Coronado, like in years past, will go on rain or shine, no refunds. The beneficiary P18 | Coronado Magazine
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Santa Fe
“The City Different” By Kris Grant I guess I first heard about Santa Fe, New Mexico when I was in the fourth grade, and studied the Westward Movement including the Santa Fe Trail. In my textbook I beheld the town of Santa Fe, marked with a star on the map, and fantasized about this “last outpost city,” the western terminus of a trade route that connected Santa Fe with Franklin, Missouri to the east. By the spring of 1849, covered wagons, loaded with prospectors and families heading west to California to make their fortunes, came to the Santa Fe fork in the road. There they had to choose which wagon train journey they’d join, either the longer southern route that was straight and smooth, but where you could die of thirst, or the more direct route over the Rocky Mountains, although an early winter or unexpected delay could cause them, and their horses, to freeze to death. Oh, the courage it must have taken to leave Santa Fe! The history of this city at the base of the Sangre de Cristo mountains goes back hundreds of years and brings together Native and Spanish cultures, which continue to thrive in its amazing food, arts and culture. Santa Fe is indeed different, refreshingly different! I’ve now visited Santa Fe four times, most recently last November when I attended the annual conference of the International Food, Wine and Travel Writers Association. But it still wasn’t enough time in this fascinating city. I haven’t yet gone to the famed Santa Fe Opera; I haven’t visited in December,
The Cathedral Basilica
when twinkling luminarias outline the rooftops of old adobes. I haven’t yet been
of Saint Francis of Assisi
to its Botanical Gardens or to Georgia O’Keeffe’s home and studio in nearby
has stood guard over
Abiquiu.
Santa Fe, New Mexico
The beauty of Santa Fe – where deserts, sandstone cliffs and mountains converge – is one reason so many creative types – artists, chefs, winemakers, musicians, architects and gardeners among them – have been drawn to this “City Different.”
since it was built in the years 1869-1896, and was built on the site of an older adobe church built in 1626.
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LA FONDA ON THE PLAZA Our group stayed right in the heart of the city at the historic La Fonda on the Plaza hotel, the only hotel on the plaza of the old city. Outside, its adobe walls mesh with the southwestern landscape and are a stone’s throw from the Cathedral Basilica of Saint Francis of Assisi. Now the mother church of the Archdiocese of Santa Fe, the striking cathedral was built by Archbishop Jean Baptiste Lamy between 1869 and 1886 on the site of an older adobe church. Inside La Fonda, the lobby’s hand-carved beams set against white adobe walls stand testament to its rich history. Records indicate that the present hotel, built in the 1920s, sits on the site of the city’s first inn, established when the city was founded by Spaniards in 1610. Today, Santa Fe is the nation’s oldest state capital and, at 7,199 feet, it is also the state capital with the highest elevation. In 1821, a noted explorer, trader, judge, farmer and rancher who was known as “the Father of Santa Fe Trail,” Captain William
La Pazuela at La Fonda on the Plaza brings a touch of the
Becknell and his party found their way to La Fonda during
outside in, along with mouth-watering New Mexican foods.
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La Fonda on the Plaza houses unique shops, popular restaurants… and history.
Becknell’s maiden commercial route across the plains from Missouri. From that point forward, La Fonda was the preferred lodging option among trappers, soldiers, gold seekers, gamblers and politicians. The adobe structure changed hands several times over the years, enduring milestones such as the Civil War, railroad expansion, and New Mexico statehood. And here’s something that surprised and delighted me: in 1925, La Fonda was acquired by the Atchison, Topeka & Santa Fe Railway, which leased the property to Fred Harvey, the famed entrepreneur who developed the Harvey House lunch rooms and hotels (America’s first hotel chain!) and promoted travel to the American Southwest. Harvey introduced his own personal touch and made the inn a Harvey House, a hotel chain noted for its high standards, fine dining and its signature “Harvey Girls,” a staff of exceptionally well-trained waitresses. La Fonda remained a Harvey House until 1968; today it is owned by Jennifer Kimball, an active community member and Santa Fe philanthropist, and her brother Philip Wise and his Dallas-based real estate investment firm, Cienda Partners. La Plazuela restaurant, at the center of the hotel, was originally an outdoor space, but it was remodeled and covered in the early 20th century to allow year-round use. Its outdoor ambiance is maintained with ceilings that soar, a central fountain with terra cotta tile, and lofty foliage. Windows separate the restaurant from the surrounding lobby, shops and hallways, its panes adorned with delightful and whimsical hand-painted drawings. The menu features New Mexican specialties (and American favorites) for breakfast, lunch and dinner. Guacamole is made at your table. The signature tortilla soup is likewise prepared table side. All the ingredients, including a bottom layer of lime tortilla chips topped with spicy pulled chicken, Mexican cheese and diced avocado are presented dry in a large bowl and the server then pours the roasted tomatopasilla chili chicken broth over it all. A friend enjoyed it while I lapped up the green chili corn chowder, good to the last bite.
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Stieglitz was also unhappily married. But soon he divorced and the couple married in 1924. But the siren call of New Mexico, where O’Keeffe had first visited in 1929, drew the artist west for long periods and away from New York and her husband, mentor and promoter. Beginning in 1934, O’Keeffe spent a great part of each year at her home in the village of Abiquiu, about 53 miles north of Santa Fe, and nearby Ghost Ranch, a former dude ranch that she purchased. It was here where she painted the high desert landscape over and over, yet each time with nuanced changes. The couple remained deeply, torridly, and unconventionally in love, as documented in more than 25,000 notes and letters exchanged throughout their years (who needed email?) along with the many photographs, including nudes, that Stieglitz shot of his wife. In 1949, three years after her husband’s passing, O’Keeffe moved permanently to her beloved New Mexico. Her art not only includes her remarkable, and some say erotic, flowers, but New Mexico landscapes, animal bones and skulls Trees in Autumn (1920-21) was one of O’Keeffe’s early works.
GEORGIA O’KEEFFE MUSEUM Of course I visited the Georgia O’Keeffe Museum. The mother of modernism and best known for her stunning close-ups of flowers, Georgia O’Keeffe was quite a gal, self-actualized before it was fashionable. O’Keeffe was one of seven children born to dairy farmers in Sun Prairie, Wisconsin. She declared her ambition to be an artist
and, earlier, New York skyline shots. With degenerative eyesight and failing health, O’Keeffe spent her final two years in Santa Fe. The Georgia O’Keeffe Museum opened in 1997, 11 years after her death, and houses the largest repository of the artist’s works, some 700 pieces. The museum includes multiple sites, including its headquarters just off the central plaza in Santa Fe, and the artist’s home, studio and garden in Abiquiú, where I’ll visit next time!
at age 10, after taking some classes from a neighbor. Off she went for formal training at noted art schools in Chicago and New York, returning to New York in 1917, where she met noted photographer and gallery owner Alfred Stieglitz, whose “291” Manhattan gallery included not only his own photographic works but also the first shows in the United States of the work of Henri Matisse, Henri de Toulouse-Lautrec, Paul Cézanne, and Pablo Picasso. In later years, influenced by O’Keeffe, he primarily promoted American artists, noting that they were every bit the equal of the Europeans. While O’Keeffe worked as an art teacher in Texas, she and Stieglitz exchanged hundreds of letters, with their professional relationship quickly turning personal. When O’Keeffe contracted the Spanish Flu in 1918, she moved permanently to New York so that
Georgia O’Keeffe often looked through a hollowed-out bone
Stieglitz could care for her. (By the way, he was then 57; she, 28.)
to gain perspective on a setting.
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The Santa Fe School of Cooking is the go-to source for classes on Southwestern cooking; its market (also available online) offers hard-to-find staples including spices, stoneware, cookbooks and dried chilis.
SANTA FE SCHOOL OF COOKING I’ve found that the best way to appreciate a city or region’s history is to participate in some sort of learning activity; in Santa
(yes, you get to eat everything you make!) allowing for social distancing. The school was founded by Susan Curtis, who grew
Fe, the perfect opportunity is the Santa Fe School of Cooking,
up along the Snake River in Idaho, where her family raised
located just off the central plaza at 125 North Guadalupe Street.
Black Angus cattle, along with sheep, chicken, pigs and the
Established in 1989, the Santa Fe School of Cooking is now an internationally acclaimed culinary school and market specializing in foods of the American Southwest.
crops necessary to support them. “Good food is in my blood,” says Susan of her upbringing, where family meals featured vegetables from
Good news for those of us who aren’t packing our bags right
their own garden, watercress from local creeks and jams
now is that the school has risen to the pandemic challenge by
and jellies made from fruits picked in the surrounding
creating a wonderful series of online and pre-recorded classes
mountains.
that, once purchased, can be watched over and over. There are
Curtis married at 21 and moved shortly thereafter to
also live Zoom classes, where you can cook along with a featured
Santa Fe with her husband David, a scientist and musician.
Santa Fe guest chef in real time. You can ask questions and get
She opened the school in December of 1989 on the top
them answered via chat during the class. Once registered for a
floor of the downtown Santa Fe Mercado. Within a few
class, the participant is mailed the recipes and a shopping list. Its
short years, it was known as the place for regional New
market is also online.
Mexican cuisine. A few years ago, she moved the school
The school recently reopened at a more limited capacity for in-person classes as well, with their large classroom/dining room
to its present ground-floor location. Today, Susan and daughter Nicole Curtis Ammerman are joined by resident
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chefs. The school has hosted cooking
from the Mexican variety in that they are
make me want to curl up, too, with happy
classes by top chefs from Santa Fe and
layered rather than rolled. I found this
memories. And every time I whip up one
beyond, among them, Mark Miller,
easier and more practical.
of the following recipes from our cooking
founder of Santa Fe’s Coyote Café, PBS’s
I learned about the “three sisters”
Rick Bayless, and Santa Fe native, John
of New Mexican cooking – corn, beans
Sedlar.
and squash – that have been sustaining
With more than 600 restaurants in the
learned that the best chilis you’ll find here
Fe is also known as the culinary capital
in the States come from New Mexico
of the Southwest. And so it was a natural
– Hatch chilis. September is the major
outgrowth for the school to conduct tours
chili-roasting season, and in fact, dried
of Santa Fe’s most noted restaurants,
chilis have flavor profiles, much like
with opportunities to meet the chefs and
wine, noted our chef, Jen Dougherty.
sample their signature dishes.
Other tidbits: if you want your chilis to be hotter, leave more of the seeds in. And
insights in a cooking class! I learned that
if you’re not used to roasting chilis, wear
skins slide off chili peppers that you’ve
gloves, and don’t rub your eyes.
roasted quite easily when you place them for a few minutes in a Ziploc bag. And that New Mexican enchiladas differ
back.
indigenous people for centuries. And I
community of just 85,000 residents, Santa
You pick up so many tips and
class, those memories come flooding
Curled chilis are happy chilis because they grew in lots of sun, we were told. There’s much about Santa Fe to
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“Celebrating the Foods of New Mexico” is my new favorite cookbook and contains New Mexican classic main dishes, favorite New Mexican desserts and much more.
Chef Jen Dougherty demonstrates how easily the skins of blackened chili skins slide off with a little assist of a Ziploc bag.
Capirotada (Pecan Bread Pudding) was a most pleasing finale to our Santa Fe feast. Pinto beans simmer in a La Chamba pot; the distinctive black-clay cookery is sold through the school.
Enchiladas, Santa Fe style, are layered, not rolled, and supremely delicious.
The Finished Capirotada
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What’s in Season?
Glorious Pears
Autumn is the traditional season for firm, juicy, delicious pears. Today they are grown all over the world, but pears are categorized as either Asian or European. Pears, with their wonderful shape and green/gold/red colors, have been in favor for centuries. First described in literature in Homer’s “The Odyssey,” they have been painted by the masters such as Da Vinci and Van Gogh and served up as a classic French dessert in Poires Belle Helene.
excellent for eating and canning. Apple-shaped Asian pears are perfect for eating, especially in salads. When cooking, Bosc pears are an excellent choice, holding their shape and their taste. D’anjou and Comice check the boxes for both eating and cooking.
Pears aren’t only pretty, they’re nutritious, with high amounts of folate, vitamin C and K, copper, potassium, fiber and antioxidants. Distant cousin to the apple, they have more iron, calcium and magnesium, copper and zinc.
When purchasing, know that pears ripen off the tree, so look for smooth skin and avoid bruises. Pears can sit on your counter until ripe. Gently push on the neck or near the stem for a slight give to test for ripeness. Once ripe, store in the refrigerator 3-5 days. To hasten ripening, put in a brown paper bag or sit them next to apples or bananas.
Bartlett, or Williams Pear, is the most common pear,
Glorious autumn pears are beckoning…!
155 Orange Avenue
619.435.0776
Open 8:30 am - 9 pm Daily P30 | Coronado Magazine
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(Photo Courtesy of Santa Fe School of Cooking)
Recipes from the Santa Fe School of Cooking
Chicken or Cheese Enchiladas Makes 10 servings
pan. Spread about 1 cup of the sauce over the bottom
3 cups red or green chile sauce (recipes follow) 16 tortillas, fresh, about 4 inches in diameter 4 cups cooked shredded chicken 1 ½ pounds Monterrey Jack or Cheddar cheese, grated 1 ½ cups diced onion or sliced scallions with green tops 2 cups shredded iceberg or romaine lettuce 1 ½ cups diced tomato 1 ¼ cups sour cream
Preheat oven to 350º. Oil a 9 X 12 inch baking dish or of the dish and layer half of the tortillas evenly over the sauce. Top the tortillas with half of the chicken and one-third of the cheese and sprinkle with half the onion (for milder flavor, use scallions). Repeat for second layer and top with the last cup of sauce and the remaining cheese. Bake 20 to 30 minutes, until bubbly and lightly browned. To serve, spoon portions onto dinner plates, garnish with shredded lettuce, diced tomato and top with 2 tablespoons sour cream. Serve with pinto beans and posole.
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(Photo Courtesy of Santa Fe School of Cooking)
Green Chile Sauce
Red Chile Sauce from Ground Chile
Makes about 2 ½ cups
Makes about 3 cups
¼ cup vegetable oil
¼ cup vegetable oil
1 cup chopped onion
½ cup finely diced onion
2 to 3 teaspoons minced garlic, to taste
2 to 3 teaspoons minced garlic
1 to 2 tablespoons flour
2 tablespoons all-purpose flour
2/3 cup mild roasted, peeled, chopped
½ cup pure ground medium Chimayo or
New Mexico green chile
New Mexican red chile
2/3 cup hot roasted, peeled, chopped
2 ½ cups water
New Mexico green chile
1 teaspoon dried Mexican oregano
1/3 teaspoon freshly ground coriander
½ teaspoon freshly ground cumin seed
seed to taste
Salt to taste
1 ½ cups chicken stock Salt to taste
Heat the oil in a medium saucepan over medium-high heat and sauté the onion for 3 to 4 minutes until softened. Add the garlic and
Heat the oil in a medium saucepan over medium heat
sauté two minutes more. Stir in the flour, the chile and then add the
and sauté the onion until softened, about 3 to 4 minutes.
water, whisking to break up any lumps in the chile. Add the oregano
Add the garlic and sauté one minute more. Stir in the
and the cumin, and bring to a boil. Reduce the heat and simmer for
flour. Add the green chilies and coriander and slowly stir
about 20 minutes, or until the mixture has thickened slightly. Season
in the chicken stock. Bring the mixture to a boil, reduce
with salt to taste. Optional seasonings: Freshly ground coriander
the heat and simmer for about 15 minutes, Season with
seed, Mexican oregano.
salt to taste. Optional seasonings: diced tomato, fresh cilantro and/or cumin.
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We are now open for dine-in or delivery! Take your favorite beer to-go in either a 4-pack or 6-pack! We have partnered with DoorDash, GrubHub, UberEats and Postmates, to deliver your favorite Attitude beer to your door! 1985 National Ave. San Diego, CA
HOURS: Monday 4 p.m. - 9 p.m.
Tue-Sun
CORONADO DINING
11 a.m. - 9 p.m.
“It’s all about your Attitude!”
CONTINUED >
(619)-795-4269 info@attitudebrewing.com P36 | Coronado Magazine
FIND US ON
CORONADO DINING
Coronado Magazine | P37
Bistro D’Asia Happy Hour Daily 3 to 6 p.m. in the Lizard Lounge
NOODLES BEEF MONGOLIAN BEEF
Fresh fried flank steak, woked with scallions and garlic
BANGKOK SPICY BEEF
Sliced flank steak, woked with green pepper, snow peas, bamboo shoots, water chestnuts, onions and mushrooms in a spicy Kung Pao sauce
MAUI VOLCANO BEEF
Stir fried tender strips of flank steak in a zesty oyster sauce served on a broccoli island
CHICKEN Bistro Style Teriyaki Chicken
Sizzling Teriyaki chicken breast served on a bed of bean sprouts & mushrooms
Waikiki Pineapple Chicken
Hawaiian style sweet & sour chicken with pineapple, bell peppers, carrots and onions
SEAFOOD Hanoi Style White Fish
Stir fried white fish in a Cantonese black bean sauce, served in a sizzling hot plate
Crispy Calamari
Deep fried to a golden crisp, served with an Asian Aioli sauce
CORONADO DINING
Crab and Cheese Wontons
Served with sweet & pungent sauce
PORK Firecracker Shrimp
Tempura shrimp with sliced onions and green peppers in a red pepper
Signapore Pork Pot Stickers
Pan fried giant pork ravioli with soy ginger sesame sauce sauce
Sweet & Sour Pork
Wok fried with pineapple, bell peppers, carrots & onions in sweet & sour sauce
DINNER GRILLED
Chow Fun
Hong Kong Steak
Cantonese Crispy Pan Fried
Korean Steak
Fresh wide rice noodles stir fried with beef & broccoli Mixed vegetables, shitake mushrooms and bamboo shoots wok fried w/ BBQ pork,chicken & shrimp in a light soy sauce
Pad Thai Noodles
Mei Fun rice noodles stir fried w/ chicken & shrimp, bean sprouts and eggs in a sweet and sour fish sauce with crushed peanuts
BBQ Duck or Chicken Chow Mein Strips of BBQ duck or chicken fried with soft Cantonese noodles in a Thai sauce
Signapore Style Rice Noodles
Grilled New York steak with green pepper and sweet onion,served Benihana style New York steak grilled w/ caramelized sesame soy sauce, roasted garlic & charred onion
Asian Salmon
Fresh salmon grilled & served w/ garlic white sauce
DINNER STEAMED Mekong Seafood
Shrimp, scallops, & calamari steamed in a aromatic broth of roasted garlic
Classic angel hair rice noodles stir fried w/ shrimp, bean sprouts & BBQ pork in Panang or Madras Curry Sauce
Emerald Shrimp
Pad See-Ew
Vietnamese Style White Fish
Chow fun noodles stir fried w/ chicken & shrimp, broccoli, carrots & egg with sweet dark soy sauce and oyster sauce
VEGETERIAN HEAVENLY NOODLES
Pan-fried Cantonese noodles with mixed vegetables, bean sprouts and a mushroom medly
Steamed tiger shrimp and broccoli in a ginger infused light soy broth White fish steamed in a light ginger soy sauce
Moo Goo Gai Pan
Chicken fillet sautéed with fresh mushroom, broccoli & snow peas
DUCK
Peking Crispy Duck Breast
TOFU & EGGPLANT
Succulent Peking duck spiced with cinnamon, clove & star anise, with small steamed lotus buns, hoisin sauce, cucumber & scallions
LETTUCE WRAPS
Last Emperor’s Wonton Mein
Fried tofu with eggplant in a garlic sauce with a touch of chili sauce Chicken stir-fried with bamboo shoots, water chestnuts and mushrooms. Presented with cool lettuce cups for wrapping and served with hoisin sauce
SUSHI Egg Masago Squid Shrimp Salmon Smoked Salmon Salmon Roe
Eel Seared Albacore Octopus Yellowtail Halibut Red Snapper Tuna
For the complete menu, visit our website. Dog friendly patio dining.
(619) 437-6677| 1301 Orange Ave.| bistrodasiacoronado.com P38 | Coronado Magazine
SOUPS Succulent Won Ton egg noodles, shrimp, BBQ pork and Chinese greens. Large enough for one person to experience eating like a king, or an excellent addition for dining family style
Egg Drop Soup Vegetarian Hot & Sour Soup Miso Soup Chicken or Pork Ramen
HOURS Open Monday - Thursday from 11:30 a.m. to 9:30 p.m. Open Friday & Saturday from 11:30 a.m. to 10:00 p.m.
Coronado Magazine | P39
&
LUNCH DINNER BE SHELLFISH... OYSTERS ON THE HALF SHELL {17}
Mix and match a 1/2 dozen from today’s selection
STEAMED CLAMS {19.5}
Steamed in white wine with garlic and butter
CLAM AND MUSSEL COMBO POT {19.5}
Steamed in white wine with garlic and butter
FALL 2020
APPETIZERS CALAMARI FRITTI {15}
OUR FISH IS CUT ON PREMISE DAILY TO MEET OUR QUALITY STANDARDS
TODAY’S FISH
CHOOSE A SIGNATURE SAUCE
SANDDABS, SAUTEED, CA {18.5} RAINBOW TROUT, ID {22} MAHI MAHI, PACIFIC {27.5} SALMON, SCOTTISH {27}
CHOOSE TWO SIDES
*AHI TUNA, PACIFIC {28.5} SWORDFISH, LOCAL {29.5} HALIBUT, AK {32}
CHIPOTLE BLACKENED SWORDFISH {30}
Topped with grated Romano cheese served with corn tortilla chips
LEMON PEPPER MAHI MAHI {28.5}
*AHI TUNA POKE {15}
Ahi tuna, avocado, tomato, cucumber, cilantro, ginger, soy sauce, sesame and chili oil
HOME A QUAR T TAKE
NEW ENGLAND or MANHATTAN CHOWDER HOUSEMADE
CUP {7.5} BOWL {9.25}
FRESH TIPS FROM THE LOCALS 1) CAN’T DECIDE? TRY THE “HALF & HALF” 2) BRING HOME A QUART IT COMES
GREENS SEAFOOD LOUIE SALAD {19.5}
CORONADO DINING
FAVORITES
Sweet chili sauce and cajun remoulade
BAKED CRAB AND ARTICHOKE DIP {14}
Lettuce, tomatoes, cucumber, egg, avocado, San Francisco Louie dressing, red rock crab and bay shrimp
GARDEN SALAD {8.5}
Four lettuce mix with grape tomatoes, herb crouton, and choice of dressing ADD CHICKEN OR SALMON {10}
CAESAR SALAD {9.5}
Romaine hearts, anchovy, parmesan cheese, with housemade lemon caesar dressing ADD CHICKEN OR SALMON {18.5}
WEDGE SALAD WITH BACON {10}
Bleu cheese dressing, grape tomatoes, and red onion ADD BAY SHRIMP {8}
CORONADO
CHEF ALBERT SERRANO
JUMBO PRAWN COCKTAIL {15.5} Housemade cocktail sauce
|
Chipotle dirty rice, corn and avocado relish Sautéed with lemon pepper crust atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise
IDAHO TROUT AMANDINE {25.5}
Crusted with toasted almonds and sautéed, served with scalloped potatoes and sautéed vegetables
BEER BATTERED FISH & CHIPS {18.5}
Served with fresh coleslaw and choice of fries or housemade potato chips
GEMELLI PASTA WITH SHRIMP & SEA SCALLOPS {24} Oyster mushrooms, asparagus, pesto cream and parmesan
LOBSTER ROLL {24}
Served hot buttered or with chilled lobster salad toasted brioche bun, with housemade potato chips
1) Tropical Fruit Salsa 2) Mediterranean Herb Chermoula 3) Chimichurri Seasonal Vegetables, Cole Slaw, Sautéed Spinach, Green Rice, Housemade Potato Chips, Scalloped Potatoes, French Fries
MEAT & POULTRY CHICKEN UNDER A BRICK {23}
Herb-crusted with parsley, rosemary, lemon-thyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus
TOP SIRLOIN {28}
Hand cut 8 oz Top Sirloin, served with scalloped potatoes, grape tomatoes, asparagus, and garlic herb butter
ANGUS CHEESEBURGER {16}
Traditional works, choice of cheese, and housemade potato chips or fries ADD BACON {1}
14 OZ NEW YORK STEAK {35.5}
Blue cheese butter, asparagus, and scalloped potatoes
*BLUEWATER SURF AND TURF {66}
SAN FRANCISCO CIOPPINO {28}
11 oz lobster tail and a 8 oz top sirloin steak with scalloped potatoes and broccolini
*PAN-SEARED SEA SCALLOPS {29.5}
JUST FOR LUNCH
ROCK LOBSTER TAIL {48}
FISH TACOS {17}
A zesty marinara sauce, clams, mussels, crabmeat, shrimp, scallops and fish Goat cheese grits, sweet corn, asparagus and chive oil 11oz oven baked and served with drawn butter
ALASKAN KING CRAB {58}
1 1/4 l b steamed and split, served with drawn butter
DESSERT
Choice blackened fish or shrimp. Served on flour or corn tortillas, with avocado, shredded cabbage, tomato, and cotija cheese
CRAB “BLTA” {18}
Bacon, arugula, avocado, tomato, crab salad on sourdough served with housemade potato chips
HOUSEMADE KEY LIME PIE {9} JAVA MUD PIE {9} *SERVED RAW OR UNDERCOOKED OR MAY CONTAIN UNDERCOOKED INGREDIENTS
P40 | Coronado Magazine
BOTTOM’S UP
For a complete menu please visit
water will be served on a request only basis to comply with rules passed by the state of cal
BEVERAGES panna / San Pellegrino Sparkling
500ML {4}
summer 2020 | coronado FALL 2020
Panna / San Pellegrino still
BREWSKIS
Iced Tea, Lemonade, Sodas, Hot Tea and Coffee {3.75}
DRI TO
{4}
Salted rim, beer, worcestershire, tabasco and lime
*ISLANDER OYSTER SHOOTER
{5.5}
Tequila, orange juice, black currant, lime and ginger beer
BLUEWATER JUGS
NEW
Classic Spanish Sangria
*SHUCKER’S CHOICE OYSTER SHOOTER
GLASS {9.5} / LITRE {30}
Treat yours and w
{5}
Vodka, bloody mary mix, horseradish and lemon
JOYA Sangria, served over ice with
seasonal fruit
high spot, 289 blonde High Spot, 14 Mile Pale Ale high spot, 182 ipa
{8}
pacifico HIGH SPOT HEFEWEIZEN Pizza Port Sharkbite Red
{8.5}
{6}
Heineken Modelo Especial Crispin Cider
{7}
Alesmith Sublime Lager Alesmith .394 Pale Ale Coronado Brewing Orange Wit Modern Times Orderville Hazy IPA Stone Tangerine Express IPA Anchor Brewing Porter Modern Times Black House Stout
{8}
high spot beer flight
{8}
handcrafted all cocktails are individually made with housemade sour mix and organic agave nectar. †available “skinny”
Captain’s Mai Tai {13} Gosling’s Black Seal and Gold Rum, Cruzan Coconut Rum, pineapple juice, lime, triple sec, almond and simple syrup SERVED IN A SOUVENIR ENAMEL MUG {16}
Cucumber Mojit Myer’s Platinum Ru mint, fresh lime jui †
APPLE PIE OLD FASHIONED {12.5} Old Grand Dad 100 Bourbon, Liquid Alchemist Apple Syrup and Angostura Bitters served over ice
Serrano Marga Cuervo Tradicional De Kuyper Triple S of fresh orange, org hand-crushed fresh
Pilikia Margarita {12.5} Cuervo Tradicional Silver Tequila, De Kuyper Triple Sec, fresh lime juice, agave syrup and orange bitters
Fisherman’s Mar Blue Ice Vodka, hou served with bamboo stuffed olive, lime an
†
American Mule {12.5} Blue Ice Vodka, Amaro Averna, ginger beer and fresh lime †
Napa gin and tonic {12.5} DamWelle Gin, Fever Tree Tonic, rosemary simple syrup, fresh orange juice, fresh lime juice and a rosemary sprig served over ice
& CTOUCHLESS MENU SCAN THE ORDER ONLINE QR CODE
NEW
Scan the QR code with your mobile phone camera to view our menu or order online. We're even offering touchless payment and easy curbside pick up.
Coronado Magazine | P41
†
CORONADO DINING
Buckler (na) Coors Light
get three 5oz samples
STRAIGHT SHOOTERS *MICHELADA OYSTER SHOOTER
1 LITRE {6.5}
@bluewatergrill #EatMoreSeafood
A BUNCH OF
stay safe •
Ask about our CD split plate charge
an optional 2.5% su all items to offset compliance for ppe
wine vintages subj an optional 18% gr parties of 8 or mor
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
P42 | Coronado Magazine
Coronado Magazine | P43
ANTIPASTI BURRATA CAPRESE . . . . 14 Tomatoes, burrata, EVOO, balsamic glaze PIZZA IN A GLASS . . . . . 10 Fried dough, san marzano sauce, Basil, stracciata ARTICHOKES ....................13 Artichoke hearts, fresh herbs, EVOO CALAMARI FRITTI.. . . . ......15 Fried wild calamari, marinara EGGPLANT TORTINO .......12 Eggplant, marinara, stracciata
INSALATE
POLPETTINE . . . . . . . . . . . 11
PAsTa
FATTORE. . . . . . . . . . . . . . . . . . . . . . . . . 9 Mixed greens, grape tomatoes, walnuts, shaved parmigiano
Beef and pork meatballs, tomato sauce, parmigiano
BRUSCHETTONE. . . . . . . 10 Chef's creation
TAGLIERE MISTO..........10 Priced per person. Combination of artisinal cheeses and meats
FOCACCIA . . . . . .
SPECIALTY
Add prosciutto or chicken +4 or shrimp +6
4
Rosemary, himalyan pink salt Gluten free +3
LASAGNA BOLOGNESE ..............16 LASAGNA VEGETARIANA ................................18 GLUTEN FREE
SOTTOTERRA . . . . . . . . . . . . . . . . . . . . 11 Carrots, fennel, parsnip, onions, mixed greens, goat cheese
TOSCANA . . . . . . . . . . . . . . . . . . . . . . 13 Chicken breast, pinenuts, goat cheese, spinach
RAVIOLI
POLIPO................................................................17
.............................M/P
EGGPLANT PARMIGIANA ......16 GNOCCHI .............................M/P
Chef's creation
BEET SALAD . . . . . . . . . . . . . . . . . . . . . 11
RISOTTO BUONA FORCHETTA M/P
Organic mixed greens, beets, lentils, goat cheese, parmigiano, balsamic
ZUPPA DEL GIORNO......7
PASTA Fresh Home made Egg Pasta +1 FETTUCCINE PAPPARDELLE Durum Wheat Semolina PENNE RIGATONI SPAGHETTI BUCATINI GLUTEN FREE +3 GNOCCHI +3 GNOCCHI gluten free +4
CUCINA VEGANA
SAUCES
See our vegan and vegetarian section under pizza
AMATRICIANA . . . . . . . .15
Organic tomatoes, guanciale, onions, pecorino cheese
BOLOGNESE . . . . . . . . .16
Ground Angus beef, tomatoes
BUONA FORCHETTA . . .15 Cream, egg, parmigano, spicy marinara, black pepper
CACIO E PEPE . . . . . . . .15 Pecorino cheese, black pepper
CARBONARA . . . . . . . . .16 6 Pancetta, egg, pecorino, guanciale
DUE POMODORI . . . . . .16 Imported tomatoes, onion, basil
PESTO . . . . . . . . . . . . . .17 7
INSALATA VEGANA. . . . . . . . . . . . . . Organic baby spinach, chickpeas, cranberry, quinoa, italian balsamic dressing
TAGLIERE VEGANO................................ 10
Priced per person, grilled organic vegetable, marinated artichokes, mixed imported olives, vegan ndujia, confit tomatoes
FUSILLONI AL PESTO .............................18 PENNE AI FUNGHI
24 months aged parmigiano, Evoo, Basil, pinenuts,
10
. . . . . . . . . . . . . . 17
PIZZE MAKE GLUTEN FREE +3
A PIZZA NAPOLETANA is made with a soft dough and takes about two minutes to cook in a wood-fire burning oven. Because of this, a Pizza Napoletana has several distinctive characteristics. Pizza in Napoli is soft and foldable and can be considered “wet” by American standards, for this reason the people of Napoli generally eat their pizza with a knife and fork. Blackened char spots on the pizza crust is a tell-tale sign of a Pizza Napoletana that has been cooked in blisterning hot, wood burning oven. Each pizza is different and is an individual work of art, passion, and dedication. Respect the art Respect the craft
CLASSICH E NAPOLE TAN E STG
CLASSICHE ITALIANE 15
MARGHERITA 11 San marzano tomatoes, mozzarella, basil, evoo
SOFIA Mozzarella, prosciutto cotto, artichokes, mushrooms
MARINARA 9 San marzano tomatoes, oregano, garlic, grape tomatoes
SERGIO Mozzarella di bufala, prosciutto, baby arugola, shaved parmigiano
REGINA MARGHERITA 15 Mozzarella di bufala, grape tomatoes, basil, parmigiano
AUGUSTA Mozzarella, eggplant, zucchine, bell peppers, corbarini
PUTTANESCA 14 Mozzarella, capers, anchovies, olives, San marzano tomatoes
NICOLA Mozzarella, mushrooms, prosciutto di parma, truffle oil
PACCHIATELLA 19 Piennolo tomatoes, mozzarella di bufala, evoo, basil
DANIELA Mozzarella di bufala, brie, speck
CALZON I 15
ANGELA Mozzarella, spicy salame calabrese BRUNA Mozzarella, sausage, pepperoni, spicy salame
CORONADO DINING
Gluten free not available
KIRA Mozzarella, fennel sausage, ricotta, tomato sauce EZIO Mozzrella, brie, prosciutto, baby arugula, shaved Parmigiano DARRELL Prosciutto cotto, mushrooms, ricotta cheese fried ASCANIO Mozzarella, ricotta, pancetta, provola fried
15
NO SAUCE
VEGANA AND VEGETARIAN 15 Your choice of mozzarella or vegan cheese, mozzarella and/or tomato sauce PIERA Pesto, grape tomatoes, caramelized onions, mushrooms GABRIELE Spinach, porcini, grape tomatoes GUIDO Potatoes, mushrooms, zucchini
LE FRITTE
FRIED PIZZA
15
Gluten free not available
AMANDA Provola, ricotta, prosciutto di parma
LEVI Mozzarella di bufala, prosciutto di parma, cherry tomatoes MARISA Mozzarella, pesto, ricotta, grape tomatoes, pinenuts BARBARA Mozzarella di bufala, provola, gorgonzola, parmigiano ISABELLA Mozzarella di bufala, sundried tomatoes, onions, goat cheese MICHELLE Caramelized onions, gorgonzola, speck, mozzarella CATERINA Brie, smoked salmon, grape tomatoes, mozzarella GEMMA Mozzerlla di bufala, ricotta, shrimp, grape tomatoes
CARLOTTA Provola, pancetta, ricotta, grape tomatoes INDIA Prosciutto cotto, ricotta, mozzarella, grape tomatoes
LE BIANCH E
ANDREA Provola, roasted potatoes, sausage, parmigiano
ALEXA Provola, fennel sausage, rapini ALDO Provola, pancetta, egg, truffle oil TEEPOO Mozzarella, prosciutto cotto, artichokes, mushrooms, ricotta
REBECCA Mozzarella, prosciutto cotto, mushrooms JEFF Provola, pancetta, corbarini, baby arugula
PIZZA GOURMET NO SAUCE ALESSANDRO 17 Provola, sausage, prosciutto cotto, porcini GIULIA 16 Provola, fried eggplant, sausage, grape tomatoes JOVE 17 Burrata, bresaola, baby arugola, shaved parmigiano LUIGINA 18 Provola, white truffle cream, porcini, prosciutto di parma GIUSEPPE Mozzarella , porcini, spicy salame calabrese,baby arugola, shaved parmigiano MARCELLO 25 Millefoglie style pizza 2010 world pizza champion
AL METRO T W O F E E T L O N G $3 9 3 FLAVORS OF YOUR CHOICE Gluten free NOT available serves up to 3 people
SIDES 6 RAPINI WITH ROASTED GARLIC
ROASTED BABY POTATOES
Consuming raw or undercooked meats, seafdood or eggs may increase youtr risk of foodborne illness
P44 | Coronado Magazine
SAUTÉED MUSHROOMS
= Vegetarian
= Gluten Free
Garage Buona Forchetta Coronado Magazine | P45
Croque Madame Rosemary Ham, Gruyere, Egg on Sourdough Breakfast Wrap Italian Sausage, Egg, Peppers, Onions, Potato & Cheddar Cheese Egg, Bacon, Fontina on Butter Croissant Egg, Spinach, Tomato & Parmesan on Everything Croissant Egg, Turkey Sausage, Cheddar on a Bagel Bistro Bagel everything bagel with Persian cucumber, tomato, onion, herb black pepper schmear Avocado Toast with Herbs, Tomato & Olive Oil Pan Purdue & Maple Syrup Dusted in Powder Sugar Lavender Honey Butter sweet crepe Peanut Butter & Nutella sweet crepe Quiche Lorraine with Seasonal Fruit Seasonal Quiche roasted onions, butternut squash, sage & parmesan with Seasonal Fruit Fall Frittata roasted mushrooms, thyme, shallots & parmesan Irish Oatmeal with Brown Sugar, Banana, Golden Raisins Acai Bowl with Seasonal Berries, Bananas, Granola, Coconut, Honey +Natural Peanut Butter Plain Greek Yogurt Bowl with Seasonal Fruit, Granola & Honey
SANDWICHES
served with house chips Roasted Turkey & Brie on White Arugula & Sun-dried Tomato Pesto Ham & Peach Chutney on White Butter Lettuce, Jack Cheese, Red Onion & Mayo 3 Cheese Grilled Cheese Fontina, Gruyere & Parmesan + Bacon House Spicy Chicken Sandwich Buttermilk battered chicken breast, butter lettuce, tomato, pickles & chipotle mayo on our house hoagie
SALAD
House Caesar with House Croutons Autumn Salad Spring Mix, Julienned Apples, Endive, Candied Pecans, Bleu Cheese Crumble, Pomegranate Seeds & Apple Cider Vinaigrette
CORONADO DINING
SOUP
French Onion Soup with Melted Gruyere Cheese on crostini Tomato Soup & Grilled Cheddar Sourdough Bites
SIDES
Pigs in a Blanket with ketchup & dijonnaise Sausage Links / Bacon / Seasonal Fruit
BAGELS
Salt / Everything / Swiss / Cinnamon Sugar / Seasonal + Schmear plain or herb black pepper 6 pack assorted bagels with schmear
CROISSANTS
Butter / Everything / Almond / Chocolate + Scratch Made Seasonal Jam
P46 | Coronado Magazine
House French Roast 3 Iced Coffee 3.5 Cold Brew 4.5 Iced Vietnamese Cold Brew 5.5 Iced Lavender Vietnamese Cold Brew 6 Café Au Lait 3.5 Americano 3 Rise & Shine 4 Espresso 3 Cappuccino 4 Classic Latte 4 Vanilla Latte 4.5 Honey Lavender Latte 4.5 Cinnamon Honey Latte 4.5 Golden Tumeric Oat Latte 5 Caramel Macchiato 4.5 Honey Bee Cortado 3.5 Dirty Chai 5 Made with Organic Whole Milk Organic Nonfat Available Upon Request + Flavor .5 / + Espresso Shot 1 / Oat or Almond Milk .99
Mocha 5 Mexican Mocha 5 Mary’s Matcha Latte 5 Chai Tea Latte 4 Hot Chocolate 3.5 Mexican Hot Chocolate 4 Sun Tea (sweetened or unsweetened) 3
Beer, Wine & Bubbly
Chardonnay Excelsior, Western Cape, So. Africa (2018) 6 Sauvignon Blanc The Seeker, Marlborough, NZ (2018) 6 Cabernet Sauvignon Simple Life Winery, California (2018) 8 Pinot Noir Cloudfall Vineyards, Monterrey (2017) 8 Rosé Conundrum, California (2017) 7 Brut Sparkling
Opera Prima, California (2018) 6 House Mimosa 8
Coronado Magazine | P47
CORONADO DINING
Organic Milk whole or nonfat 3 OJ 4.5 Pear Juice 4 Acqua Panna 3 Orangina or Aranciata 2.5 Limonata 2 Lorina Lemonade 3 San Pellegrino Sparkling 2 Harney’s Organic 1/2 Tea & 1/2 Lemonade 2.5 Vignette Wine Soda 3 Chardonnay, Rosé, Pinot Noir House Lemonade 3 House French Lavender Lemonade 4
(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 ADD: bacon or sausage
USA CAKES 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”
P48 | 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 | P49
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
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 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.
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
P50 | Coronado Magazine
CORONADO DINING
Coronado Magazine | P51
COSTA AZUL BAYFRONT
619-435-3525 APPETIZERS Nachos Azul
Tortilla chips covered with beans and cheese, topped with salsa fresca, sour cream, & guacamole. $9.95
(best with carne asada, pork, chicken or shredded beef for $3)
Guacamole Dip
Fresh crushed Haas avocado mixed with pica de gallo & served with tortilla chips. $9.95
Baja Shrimp Cocktail Chopped shrimp served in fresh tomato salsa with chilies, cucumber & avocado. $10.95
Shrimp Ceviché
Prawns marinated in lime juice served on crisp tortillas with salsa fresca & a sliced avocado. $10.95
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. $8.95
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. $11.95 (Add cheese for $1.50)
Grilled Chicken
Fresh chicken breast served on a warm bun with lettuce, tomato & onion. $11.95 (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. $9.95 (Add chicken, chilled shrimp or salmon for $5.95)
Caesar Salad Azul
Romaine lettuce tossed with our roasted garlic dressing topped with asiago cheese. $9.95
SOUTH OF THE BORDER SPECIALS SERVED WITH RICE & BEANS.
Grilled Carné Asada
Specially marinated steak, chargrilled and served with guacamole, salsa & fresh tortillas. $16.95
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. $13.95
Carnitas Olé
(Add grilled chicken or chilled shrimp for $5.95)
Seasoned pork, seared then braised in beer, citrus and spices. Served with guacamole, salsa & fresh tortillas. $14.95
Costa Spinach Salad
Chicken Chimichanga
Fresh spinach tossed with poppyseed dressing, mandarin oranges, hard-boiled eggs, hearts of palm. $9.95
A flour tortilla stuffed with chicken, cheese and beans, deep fried. Topped with sour cream, guacamole, and salsa fresca. $13.50
LOCAL FAVORITES
Two grilled swordfish tacos on flour tortillas with cabbage, salsa fresca, cheese & chipotle ranch. $13.95
(Add chicken or chilled shrimp $5.95)
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. $20.95
Garlic Shrimp
Swordfish Tacos
Shrimp Burrito
Filled with sautéed shrimp, pepeprs, onions, tomatoes and pinto beans. Topped with chipotle chili saucem jalapeño cheesde sauce & melted cheese. $15.95
Chili Rellenos
Mexican shrimp sautéed in butter, garlic, lemon juice & seasonings. Your choice of sides: rice or sautéed vegetables or rice and beans. $20.95
Two roasted Anaheim peppers, stuffed with rotisserie chicken & cheese, topped with salsa rojo. $13.95
Fish and Chips
Flour tortilla filled with sautéed vegetables, whole beans, cheese and salsa fresca. Topped with chili verde sauce, guacamole & whole pinto beans. $13.95
Crispy beer-battered fish & french fries. $12.95
Children’s Menu Available
COMBINATION PLATES $15.95
Choice of two items with rice & beans.
Tacos Carne asada, Quesadillas Carne carnitas, or chicken asada, carnitas, or chicken
Enchiladas
Chicken or cheese.
P52 | Coronado Magazine
Veggie Burrito
Chicken Enchiladas
Chicken and cheese rolled in corn tortillas, topped with salsa roja & melted cheese. $14.95
Costa Azul Coronado Magazine | P53
CORONADO DINING
MARGHERITA san marzano tomato, fior de latte, basil, olive oil
$19
MELANZANA san marzano tomato, eggplant, garlic, calabrian chili, cauliflower, breadcrumbs, oregano
$22
BIANCA fior di latte, basil, castelvetrano olives, pancetta, garlic, chili, sesame seed
$23
FUNGHI mozzarella, hen of the woods mushrooms, cream, prosciutto, grana padano, garlic
$23
CARCIOFI artichoke, prosciutto cotto, mozzarella, mushroom, fennel pollen
$22
QUATTRO FORMAGGI mozzarella, gorgonzola, provolone, grana padano, garlic, chili, mentuccia
$22
SALSICCIA fennel sausage, red onion, roasted peppers, grana padano, fior di latte, chili
$24
PEPPERONI san marzano tomato, pepperoni, mozzarella, garlic, olive oil
$22
1500 Orange Ave, Coronado, CA 92118 hoteldel.com/eno
P54 | Coronado Magazine
CORONADO DINING
Coronado Magazine | P55
FOCUS YOUR CAMERA HERE TO VIEW THE MENU ON YOUR PHONE
1031 Orange Ave.
A PPET IZERS
ENTREES
C h i C k e n T o r T i l l a S o u p…10 GF tomato, avocado, crema, queso blanco roasted jalapeño, charred onion, pico de gallo, queso blanco
S C o T T i S h S a l m o n *…28 toasted grain risotto, roasted beet, marcona almond pesto, sherry pomegranate molasses
S h o r T r i b p o T S T i C k e r S …15.75
S pa G h e T T i b o l o G n e S e …19
o u r Fa m o u S h o u S e m a d e p r e T z e l S & p r ovo l o n e F o n d u e …13 VEG S h r i m p C o C k Ta i l …17 GF
b a j a r o T i S S e r i e C h i C k e n …24
G uaC a m o l e …12
VEG GF
toasted sesame, cilantro, ponzu
ricotta garlic bread spicy marinade, elote, charred jalapeño, onion a la plancha, black beans, guacamole, flour tortillas
avocado, cucumber, garden herbs, fresh horseradish
S p i C y Tu n a & C r i S p y r i C e *…16
a l a S k a n h a l i b u T…33 summer corn fregola, grilled asparagus, calabrian chili, olive, heirloom tomato
GF
fresno chile, cilantro, tamari
l e b a n e S e h u m m u S …12 V campari tomato, garden herbs, za’atar, warm pita
h a r v e S T b o w l …21 V GF melted sweet potato, ancient grains, grilled portobello, caramelized cauliflower, snap pea, asparagus, avocado, marcona almond pesto, cashew harissa, roasted pepitas, flax seeds
ADD RAW VEGETABLES +3
pa r m e S a n Tr u F F l e F r i e S …12
VEG GF
truffle aioli
CruSTy br ea d wiTh w h i p p e d b u T T e r & S e a S a lT…5
S e a r e d a h i Tu n a*…31 GF green curry rice, shiitake mushroom, snap pea, heirloom carrot, thai basil, spicy coconut lemongrass broth
VEG
SALADS
b r a i S e d S h o r T r i b …29 GF bourbon caramel, roasted mushroom, fourme d’ambert, smashed potatoes
add: AVOCADO …4 GRILLED CHICKEN …7 GRILLED SHRIMP …9 PRIME SKIRT STEAK* …10 SCOTTISH SALMON* …12
S i m p l e C a e S a r …12 romaine hearts, parmesan, torn bread croutons C h i C k e n & avo C a d o …16.5
G r i l l e d F i S h TaC o S …22 alaskan halibut, avocado, roasted chili crema, spicy slaw, black beans & lime
GF
romaine, baby greens, glazed bacon, maytag bleu, campari tomato, toasted pine nuts, ranch
h e i r l o o m T o m aT o & waT e r m e l o n …15
k o r e a n p r i m e S k i r T S T e a k *…29
GF
double egg fried rice, bok choy, snap pea, pickled shiitake, spicy ginger butter
VEG GF
quinoa, shaved cauliflower, cucumber, pistachio, feta, champagne vinaigrette
C h a r r e d avo C a d o …15.5 V GF grilled asparagus, heirloom carrot, snap pea, bok choy, toasted sesame, ginger miso vinaigrette
SIDES 8 m aC & C heeSe | S maShed p oTaToeS | F ried r iCe
S A N DW IC H E S
KIDS MENU 9
served with fries, slaw, or simple salad S p i C y C r i S p y C h i C k e n ...17 bok choy, fresno chile, mint, rooster aioli
liTTle hank’S CheeSeburGer
Tu r k e y pa S T r a m i ...16.5
Grilled ChiCken breaST & buTTered noodleS
G r i l l e d C h i C k e n p i Ta ...16 tomato, romaine, tzatziki, feta, hummus, oregano
FAMILY PACKS TO GO
b e v e r ly h i l l S C l u b ...16.75 roasted turkey, smoked bacon, aged swiss, lettuce, tomato, mayo
takeout only, serves 4
CheeSe QueSadilla
CORONADO DINING
house-made pretzel bun, swiss cheese, coleslaw, dijonnaise
$29
b a ja r o Ti S S er i e C h iCk e n
S a m ’ S b u r G e r *...17.5
e l o Te , C h a r r e d ja l a pe ño , o n ion a l a p l a nC h a
grilled onion, white cheddar, tomato, lettuce, henry sauce
Dessert
b l aCk b e a n S , G uaC a m ole , F l ou r TorTi ll a S
10
$60
wa r m C r o i S S a n T b r e a d p u d d i n G
toasted pecan, caramel ice cream, whiskey raisin
v e G a n S T r aw b e r r y S h o r T C a k e
takeout only, serves 4-5 hon ey Gi nGer ShorT r i b
GF
pistachio cake, vanilla curd, mint
S h r i m p & b o k C h oy F r i e d r i C e
p e a n u T b u T T e r m o lT e n C a k e
C h a r r e d avo C a d o S a l a d G i n G e r m i S o vi n a i G r e T T e
candied peanut, caramel, peanut butter gelato
wiTh
VEG vegetarian
V vegan
GF gluten free
*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. While we offer gluten-free items, our kitchen is not gluten-free.
P56 | Coronado Magazine
Wraps
(619) 435-1380 933 Orange Ave
Choice of flour, wheat, or sundried tomato basil tortilla served with kosher dill pickle.
Italian Salami, mortadella, pepperoni, provolone, vine tomato, lettuce, red onion, banana pepper, herb aioli, lemonvinaigrette
www.HighTideCoronado.com
Starters
Wings 5 pc / 10 pc / 20 pc Crispy Chicken Tenders Cheesy Breadsticks
Salads
Classic Caesar Romaine, asiago romano cheese, house-made herb crouton, caesar dressing Garden Salad Mixed greens, grape tomato, cucumber, red onion Greek Salad Romaine, mixed greens, cucumber, grape tomato, artichoke heart, red onion, roasted red pepper, kalamata olives, banana pepper & feta Spinach Salad Fresh spinach, red onion, bacon, bleu cheese, grape tomato, egg & roasted red pepper Antipasto Romaine, mozzarella, salami, pepperoni, mortadella, provolone, grape tomato, banana pepper, black olives, garbanzo beans, & basil
Caprese Mixed greens, vine tomato, fresh mozzarella, fresh basil with herbinfused California olive oil & balsamic reduction
Cali Club Roasted turkey breast, bacon, mild cheddar, avocado, vine tomato, red onion, lettuce, chipotle aioli
Dawn Patrol Meat- Organic tomato sauce, mozzarella, egg, Italian sausage, ricotta, bacon, jalapeĂąo pepper, mushroom & red onion Veggie- Organic tomato sauce, mozzarella, egg, spinach, mushroom, zucchini, red onion & roasted red pepper
Buffalo Chicken Chicken breast, buffalo sauce, bleu cheese crumbles, banana pepper, onion and lettuce. Avocado BLT Avocado, bacon, lettuce, vine tomato, herb aioli
High Tide Organic tomato sauce, mozzarella, pepperoni, Italian sausage, mushroom, bell pepper, red onion, black olives, banana pepper, fresh garlic & oregano
Chicken Caesar Chicken, romaine, asiago romano, caesar dressing
Bonfire BBQ Chicken BBQ sauce, mozzarella, mild cheddar, grilled chicken, red onion & fresh cilantro
Turkey Spinach Roasted turkey breast, provolone, fresh spinach, vine tomato, roasted red pepper, herb aioli
Tree Hugger Organic tomato sauce, mozzarella, zucchini, mushroom, red onion, bell pepper, vine tomato, fresh garlic black olives & oregano
Calzones
Cal-Zonie Mozzarella, ricotta, and parmesan folded into our fresh pizza dough then baked to perfection. Includes any TWO items from our toppings list, served with house made marinara (additional toppings $1.50 each)
Meat Wave Organic tomato sauce, mozzarella, Italian sausage, pepperoni, meatball and oregano Great White Garlic cream sauce, mozzarella, vine tomato, fresh mozzarella, ricotta & basil Green Flash Basil pesto, mozzarella, vine tomato, chicken, roasted red peper & fresh basil Sweet Chili Pie Sweet chili siracha sauce, mozzarella, mild cheddar, bacon, grilled chicken, pineapple, red onion & jalapeĂąo
Sandwiches
Toasted or cold on white or wheat roll, served with kosher dill pickle.
Coronado Club Roasted turkey breast, roast beef, bacon, cheddar, lettuce, herb aioli, tomato & red onion Italian Sub Salami, mortadella, pepperoni, provolone, vine tomato, red onion, lettuce, banana pepper, herb aioli & lemon oregano vinaigrette
For the full menu, inc. breakfast burritos, a complete list of pizzas and sandwiches, wine and beer visit our website!
HOURS
Open daily 9 a.m. to 9 p.m. Coronado Magazine | P57
We Deliver!
CORONADO DINING
Cucumber Cucumber, red onion, tomato, banana pepper, garbanzo bean & artichoke heart.
Pizza
Create-Your-Own Choose the crust, sauce, cheese and toppings of your choice
(619) 435-4545 | 1202 Orange Ave.| IslandPastaCoronadoCa.com
Stuffed Pasta
Pasta Plates Rigatoni Bake Oven baked rigatoni, meat sauce, melted mozzarella.
Verdura Pasta Spinach, mushooms, tomatoes, capers, olives, onions & artichoke hearts tossed in olive oil & garlic. Served over spaghetti.
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
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 CORONADO DINING
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 P58 | Coronado Magazine
1201 First Street. Coronado (619) 522-0217
1201 First Street. Coronado
Starters
SAM’iCHES
SMOKED PIGGY POPPERS ...................... 7/9 fresh jalapeño stuffed with cream
served with one side
cheese, wrapped in bacon and smoked tender
Starters FRIED PICKLES ............................................ 6 southern fried dill pickle chips served
with our jalapeño mustard dipping sauce
SMOKED PIGGY CHILI POPPERS ...................... 7/9 TEXAS .......................... 6cream / 10 fresh BRISKET jalapeño with stewed chopped smoked stuffed beef brisket
cheese, wrapped bacon and smoked with fresh chiles inand spices, served tender with corn fritters
FRIED PICKLES ............................................ 613 MEMPHIS PORK .......................... fried NACHOS dillfind pickle chipschips served asouthern great Memphis - tortilla are
with ourin jalapeño mustard covered queso sauce and dipping topped sauce with diced tomatoes, jalapeños, green onions, drizzled sour cream and BBQ TEXAS BRISKET CHILI .......................... 6 /pork, 10 sauce a heap pulledstewed choppedand smoked beefofbrisket sweet, hot and with fresh chiles and spices, served crunchy! with corn fritters
SLIDERS (3)PORK ................................................... 10 MEMPHIS .......................... 13 your choice of NACHOS pulled brisket, a great Memphis find pork, - tortilla chipsorare
chicken on sauce a sweet and covered served in queso androll topped topped withtomatoes, slaw and BBQ sauce green with diced jalapeños, onions, drizzled sour cream and BBQ TENNESSEE TACOS ................ 10 andSTREET heap of(3) pulled pork, asauce taco trio ofapork, chicken, or brisket sweet, hot and topped with mexican slaw, tangy BBQ crunchy! crema and fresh cilantro
SLIDERS (3) ................................................... 10 DIRTY FRIES ................................................... 13 your fries, choice of pulled pork, brisket, or curly pulled pork,queso, chicken served on a sweetjalapeños roll and topped with slaw and BBQ sauce PIGGY FRIES (CURLY FRIES) .................... 4 / 7 TENNESSEE STREET TACOS (3) ................ 10 CORN FRITTERS 4with /7 a taco trioballs of ........................................ pork, or brisket best little in thechicken, West, served toppedbutter with mexican slaw, tangy BBQ honey crema and fresh cilantro
DIRTY FRIES ................................................... 13 BIGfries, OL’ SALAD $13 curly pulled pork,queso, Mixed greens with jalapeños cucumber, carrots, jicama, tomato and PIGGY FRIES (CURLY FRIES) .................... 4 / 7corn with your choice of pulled pork, chicken, or........................................ brisket CORN FRITTERS 4 /7 best little balls in the West, served with honey butter
TEXAS POTATO $13
aBIG1 OL’ lb.SALAD hickory potato $13 smoked topped smoked pork, Mixed with greens with pulled cucumber, carrots, jicama, andchili corn chicken, sausagetomato or brisket & with your choice of pulled pork, piggy’s cheese sauce, sour cream, chicken, or brisket BBQ sauce, bacon & green onion
TEXAS POTATO $13
a 1 lb. hickory smoked potato topped with & smoked pulled pork, MAC CHEESE chicken, sausage or brisket chili & piggy’s cheese sauce, sour cream, BBQ sauce, bacon & green onion
mac and jalapeño cheddar sausage, jalapeño, cilantro, BBQ crema
MAC &MAC CHEESE ....................................................... 4/6 CHILI ................................................................. 10 cavatappi noodles, housemade cheese sauce mac and texas brisket chili PIGGY MAC ................................................................ 10 mac SiDES and pulled pork, crispy onions, BBQ sauce MEXI MAC .................................................................. 10
• PO’TATER SALAD • SMOKED MAC SALAD • SLAW • SMOKED BAKED BEANS 10 CHILI MAC .................................................................
mac and jalapeño cheddar sausage, jalapeño, cilantro, BBQ crema mac and texas brisket chili
SiDES • PO’TATER SALAD • SMOKED MAC SALAD • SLAW • SMOKED BAKED BEANS
SAM’iCHES PULLED PORK .................................................. 10 potato bun, coleslaw, sauce BBQ CHICKEN BREAST .................................. 11 served with sauce one side potato bun, coleslaw, BEEF BRISKET................................................... 11 TRADITIONAL potato bun, onions, pickles, sauce ˜ PORK JALAPENO CHEDDAR SAUSAGE ................. 10 PULLED .................................................. 10 amaroso roll,coleslaw, onions, pickles, potato bun, sauce sauce SMOKED TURKEY .............................................. BBQ CHICKEN .................................. 119 potato bun, BREAST cranberry sauce, lettuce, potato bun, coleslaw, sauce tomato
BRISKET................................................... 11 -BEEF FUN & FUNKY potato bun, onions, pickles, sauce ˜ CHEDDAR SAUSAGE ................. 10 JALAPENO CALI BBQ ............................................................ amaroso roll, onions, pickles, sauce 13 smoked pull pork or pulled chicken, mexican slaw, fresh cilantro, jalapeños,9 SMOKED TURKEY .............................................. avocado, tangy BBQ crema, torta bun potato bun, cranberry sauce, lettuce, tomato TEXAS HEARTHROB ....................................... 13 sausage, amaroso roll -brisket, FUN &pork, FUNKY DIRTY SANWEZ................................................ 13 pulled jalapeño cheddar sausage, CALI BBQpork, ............................................................ queso, flamin’ hot cheetos, torta bun 13
A LA Happy Hour CARTE Daily | 3pm - 6pm PULLED PORK ............................................. 22/LB BEEFA BRISKET............................................. 26/LB LA CARTE CHICKEN ............................. 10 HALF/15 WHOLE BABY ................................... 23/RACK PULLEDBACK PORKRIBS............................................. 22/LB PO’TATER SALAD ................... 6 PINT/11 QUART BEEF BRISKET............................................. 26/LB SLAW ..................................... / 11 WHOLE QUART CHICKEN ............................. 106 PINT HALF/15 SMOKED SALAD .......... 6 PINT /1123/RACK QUART BABY BACKMACRIBS ................................... SMOKED .... 66PINT / 11 QUART PO’TATERBAKED SALADBEANS ................... PINT/11 QUART SLAW ..................................... 6 PINT / 11 QUART SMOKED MAC SALAD .......... 6 PINT /11 QUART SMOKED BAKED BEANS .... 6 PINT / 11 QUART
smoked pull pork or pulled chicken, mexican slaw, fresh cilantro, jalapeños, avocado, tangyBURGER BBQ crema, BBQ BACON $12 torta bun potato bun, smoked applewood13 TEXAS HEARTHROB ....................................... bacon,sausage, onion strings, cheddar jack brisket, pork, amaroso roll cheese, BBQ sauce + fries or a sideSANWEZ................................................ 13 DIRTY pulled pork, jalapeño cheddar sausage, queso, flamin’ hot cheetos, torta bun
BBQ BACON BURGER $12 PLATES
potato bun, smoked applewood bacon, onion strings, cheddar jack cheese, BBQ sauce + fries or a side with one side & white bread served
PULLED PORK ......................................... 10 / 15 PLATES 11 / 16 BEEF BRISKET.......................................... CHICKEN .......................................... 8 / 11 / 16 served with one side & white bread BABY ............................ 13 / 10 19 // 15 26 PULLEDBACK PORKRIBS.........................................
4 bones| 1/2 rack | Full
BEEF BRISKET.......................................... 11 / 16 CHICKEN .......................................... 8 / 11 / 16 COMBOS BABY BACK RIBS ............................ 13 / 19 / 26
4 bones| 1/2 rack | Full
served with two sides & white bread
LIL’ MARKET COMBO........................................24 pick two meats COMBOS PIG OUT PLATTER............................................. 29 pick three meats
served with two sides & white bread
GONE TO MARKET SAMPLER ....................... 40 LIL’ MARKET feeds 2. 4COMBO........................................24 rib bones, lil’ brisket, lil’ pick two meats pulled pork 1/2 bird
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
SPECIALS MILITARY MONDAY
15% OFF W/ A VALID MILITARY I.D.
SPECIALS TACO TUESDAY
$5 STREET TACOS
MILITARY MONDAY
15% OFF VALID MILITARY I.D. KIDSW/ EATAFREE WEDNESDAY’S
W/ THE PURCHASE OF AN ADULT TACO TUESDAY ENTREE $5 STREET TACOS
RANDOM THURSDAY’S
KIDSYOUR EAT FREESERVER WEDNESDAY’S ASK FOR W/ THETHURSDAY PURCHASE OF AN ADULT SPECIAL ENTREE
FOLLOW US AND HASHTAG #LILPIGGYSBBQ
RANDOM THURSDAY’S
@LILPIGGYSBBQ | LILPIGGYS BBQ
ASK YOUR SERVER FOR THURSDAY SPECIAL
FOLLOW US AND HASHTAG #LILPIGGYSBBQ @LILPIGGYSBBQ | LILPIGGYS BBQ
Coronado Magazine | P59
CORONADO DINING
MAC & CHEESE ....................................................... 4/6 cavatappi noodles, housemade cheese sauce PIGGY MACpulled ................................................................ 10 mac and pork, onions, BBQ sauce MAC & crispy CHEESE MEXI MAC .................................................................. 10
TRADITIONAL
Happy Hour Daily | 3pm - 6pm Opening Hours Sun - Thurs | 10:30am - 8:30pm Fri & Sat | 10:30am - 9pm
APPETIZERS
TACOS
SHRIMP PLATE SHRIMP PLATE IS SERVED WITH HOUSE SALAD, RICE AND TORTILLAS.
CHIPS, SALSA & BEANS ........................................................................$9
SERVED WITH ONIONS AND CILANTRO ADD CHEESE ¢.60 EXTRA ASADA ........................................................................................................$4.90
GUACAMOLE AND CHIPS...................................................................$14
PASTOR.......................................................................................................$4.90
*AHI TUNA TOSTADA...........................................................................$9
CARNITAS..................................................................................................$4.90
*SHRIMP CEVICHE BOWL ...................................................................$14
CHORIZO ..................................................................................................$4.90
GRILLED OCTOPUS................................................................................$16
GRILLED CHICKEN..................................................................................$4.90
ASADA FRIES.............................................................................................$16
BIRRIA..........................................................................................................$4.90
NACHOS CON CARNITAS..................................................................$16
ARRACHERA.............................................................................................$5.80
QUESO FUNDIDO W/CHAMPIÑONES..........................................$15
MUSHROOMS WITH CHEESE............................................................$5
QUESO FUNDIDO W/CHORIZO.....................................................$16
VEGGIE........................................................................................................$5 BELL PEPPERS, MUSHROOMS, GREEN ONIONS, GUACAMOLE AND CHEESE.
BOTTOMLESS CHIPS & SALSA ..........................................................$4.90
PASTOR FRIES..........................................................................................$17 ARRACHERA FRIES.................................................................................$19
TACO FLIGHT $39
*AGUACHILES ROJO OR VERDE RAW SHRIMP CURED IN LIME JUICE WITH YOUR CHOICE OF “SERRANO VERDE” OR “CHILTEPIN ROJO” WITH RED ONIONS AND CUCUMBER. FULL ORDER $21
HALF ORDER $15
BURRITOS BURRITOS ARE SERVED WITH PICO DE GALLO, CHEESE AND GUACAMOLE AND INCLUDE A SIDE OF BEANS. ASADA/PASTOR/CARNITAS/GRILLED CHICKEN/ CHORIZO....$13
CORONADO DINING
ARRACHERA.....................................................................................................$15 BURRITO CALIFORNIA................................................................................$15 SERVED WITH PICO DE GALLO, CHEESE, GUACAMOLE AND FRENCH FRIES.
SEAFOOD BURRITOS SEAFOOD BURRITOS ARE SERVED WITH CHEESE, ONIONS, CILANTRO AND WHITE SAUCE. ALL SEAFOOD BURRITOS INCLUDE A SIDE OF BEANS.
SERVED WITH RICE, BEANS, GUACAMOLE, GREEN ONIONS AND CHILES TOREADOS. 2 ASADA 2 BIRRIA 2 PASTOR 2 CARNITAS
PREMIUM TACOS *SIRLOIN STEAK (ORDER OF 3) .................................................................$17 *NEW YORK STEAK (ORDER OF 3)...........................................................$17 *RIBEYE STEAK (ORDER OF 3).....................................................................$20 *FILET MIGNON (ORDER OF 3)..................................................................$26 *ALL CORN TORTILLAS ARE GLUTEN FREE*
SEAFOOD TACOS TACO GOBERNADOR ...............................................................................$4.95 OCTOPUS.......................................................................................................$5.20 OCTOPUS DIABLA W CHEESE................................................................$5.40 GRILLED FISH ................................................................................................$4.75 GARLIC SHRIMP...........................................................................................$4.90 SEAFOOD (SHRIMP, SCALLOPS & OCTOPUS)................................$5.25 SMOKED TUNA W CHEESE.....................................................................$5.25 SURF AND TURF W CHEESE....................................................................$5.25 SHRIMP CHIPOTLE W CHEESE...............................................................$5.25 SHRIMP DIABLA W CHEESE....................................................................$5.25 SHRIMP HABANERO W/CHEESE..........................................................$5.25
SURF & TURF.................$15 GRILLED FISH..................$13 OCTOPUS .....................$15 SMOKED TUNA ..........$15 SEAFOOD........................$14 GARLIC SHRIMP......................................................................................$13 SERVED WITH CABBAGE, ONIONS, CILANTRO AND WHITE SAUCE.
OCTOPUS HABANERO W/CHEESE....................................................$5.40 FISH (ORDER OF 3) ..................................................................................$10 BAJA STYLE BEER BATTERED FISH TACO. SERVED WITH TOMATOES, CABBAGE AND WHITE SAUCE. SHRIMP (ORDER OF 3) ..........................................................................$13 BAJA STYLE BEER BATTERED SHRIMP TACO. SERVED WITH TOMATOES, CABBAGE AND WHITE SAUCE.
P60 | Coronado Magazine
SHRIMP PLATE ..............................................................................................................$19 YOUR CHOICE OF: GARLIC: SAUTED WITH BUTTER, OLIVE OIL AND GARLIC DIABLA: HOT SAUCE CHIPOTLE: SMOKED CHILI PEPPER SAUCE
ENCHILADAS ORDER OF THREE ENCHILADAS SUIZAS .................................................................................................$12 (STUFFED WITH CHICKEN AND CHEESE) ENCHILADAS ROJAS ..................................................................................................$12 (STUFFED WITH CHICKEN AND CHEESE) ENCHILADAS DE CAMARON .................................................................................$18 ENCHILADAS DEL MAR ............................................................................................$18 OCTOPUS, SHRIMP AND SCALLOPS
MEXICAN SPECIALS CARNE TACO PLATE .................................................................................................$22 ASADA, CARNITAS, BEANS, GUACAMOLE, MEXICAN SAUCE, GREEN ONIONS & CORN TORTILLAS. ˜ CARNE ASADA A LA TAMPIQUENA....................................................................$29 GRILLED FLAP STEAK WITH BEANS, GUACAMOLE, GREEN ONIONS, GREEN ENCHILADA AND TORTILLAS.
FAJITAS NEW YORK STEAK.......................................................................................................$19 RIBEYE STEAK................................................................................................................$24 CHICKEN.........................................................................................................................$17 FISH...................................................................................................................................$17 SHRIMP...........................................................................................................................$19 MIXED (CHICKEN, SHRIMP AND SIRLOIN STEAK)........................................$19 VEGGIE ...........................................................................................................................$17 BELL PEPPERS, MUSHROOMS, GREEN ONIONS TOPPED W CHEESE AND AVOCADO SLICES.
@SERRANOSCORONADO @SERRANOSSTREETTACOS
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, EGGS OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
QUESADILLAS CORN QUESADILLA ..................................................................................................$6 FLOUR QUESADILLA...................................................................................................$8 SUPREME QUESADILLA .......................................................................................$16 ASADA / PASTOR / CHICKEN / BIRRIA OR CARNITAS SERVED WITH A SIDE OF SOUR CREAM AND GUACAMOLE. QUESADILLA DEL MAR ............................................................................................$18 SHRIMP, OCTOPUS, SCALLOPS
SOUPS AZTECA .........................................................$8 TORTILLA, AVOCADO, FRESH CHEESE, CREAM AND PASILLA CHILE BROTH.
SALADS
SIGNATURE LIBATIONS COCONUT MARGARITA
HOUSE SALAD ....................................$7 ROMAINE LETTUCE, TOMATOES, RED ONIONS, CUCUMBER & AVOCADO. THOUSAND ISLAND DRESSING ON THE SIDE. TIJUANA CAESAR .............................$9 ROMAINE LETTUCE, OLIVE OIL , PERRINS SAUCE, DIJON MUSTARD, GARLIC, PEPPER, FRESH PARMESAN CHEESE, CROUTONS AND ANCHOVIES.
PUERTO VALLARTA .....................$9 SPRING MIX, CHERRY TOMATO, AVOCADO, PEPITAS AND COTIJA CHEESE, CREAMY CILANTRO DRESSING.
BURRITO BOWL ASADA | PASTOR | CARNITAS | BIRRIA | CHICKEN .......................................$15 ARRACHERA .......................................................................................................................$15
SIDES PICO DE GALLO .................$4
FRENCH FRIES..........................$5
CHILES TOREADOS............$4
GUACAMOLE..........................$6
RICE..........................................$4.50
AVOCADO...............................$5
BEANS..............................$4.50
DESSERTS FLAN NAPOLITANO......$8
CHEESECAKE................$9
CHURROS W/VANILLA ICE CREAM.....$9
TEQUILA BLANCO. COCONUT CREAM. FRESH LIME JUICE. SWEET & SOUR SHREDDED COCONUT ON TOP.
MANGO PINEAPPLE MEZCAL-RITA XICARU MEZCAL AND AGAVE NECTAR MUDDLED WITH FRESH PINAPPLE. LIME AND MANGO PUREE. SERVED WITH CHILE TAJIN ON THE RIM.
TAMARINDO MARGARITA TEQUILA BLANCO, TRIPLE SEC, SWEET & SOUR, HOMEMADE TAMARIND.
ORGANIC MARGARITA
ORGANIC TEQUILA, LIME JUICE, AGAVE NECTAR, SALT ON THE RIM.
POMEGRANATE MARGARITA TEQUILA BLANCO, TRIPLE SEC, LIMEJUICE, POMEGRANATE INFUSION, SWEET & SOUR.
CUCUMBER JALAPEÑO MARGARTITA
JALAPEÑO PINAPPLE MARGARTITA
TEQUILA BLANCO. AGAVE NECTAR. CUCUMBER, LIME JUICE, JALAPE ÑO, SWEET & SOUR, WITH CHILE TAJIN RIM.
MIDWAY MOJITO
MONTEALBAN MEZCAL, LIME JUICE, AGAVE NECTAR.
TEQUILA BLANCO AND AGAVE NECTAR MUDDLED WITH FRESH LIME, JALAPE ÑO & PINEAPPLE, SERVED WITH CHILE TAJIN RIM.
MALIBU RUM, MINT, LIME JUICE, HOMEMADE SIMPLE SYRUP INFUSED WITH COCONUT AND MINT, GARNISHED WITH SHREDDED COCONUT.
RETRO MAI TAI
MOUNT GAY RUM, ORGEAT, COINTREAU, LIME JUICE, GRANADINE, MYERS RUM.
TAMARINDO MARTINI SEAGRAM’S VODKA, HOMEMADE TAMARIND, CHILE TAJIN ON THE RIM.
MEZCAL TROPICAL
XICARU MEZCAL, CRANBERRY JUICE , ORANGE JUICE, LIME JUICE AND SIMPLE SYRUP. SERVED WITH CHILE TAJIN RIM.
Coronado Magazine | P61
MEZCAL MARGARITA
SUNSET MOJITO
LIGHT RUM, MINT, LIME JUICE SIMPLE SYRUP, PAMA, POMEGRANATE LIQUOR.
HORCHATA MARTINI
HORCHATA CINNAMON RICE MILK PUREE & RUM, SERVED UP OR ON THE ROCKS, WITH CINNAMON.
CHILE MANGO MARTINI
ABSOLUT MANGO VODKA, MANGO PUREE & ORANGE JUICE, SERVED UP WITH CHILE TAJIN ON THE RIM.
CORONADO DINING
FISH | SHRIMP | OCTOPUS ...................................................................................... $15
$13.90 EACH
SEASONALLY INSPIRED CHEF’S MEZES
gyros and grilled souvlakis sandwiches
Roasted Tomatoes 14.95 Infused with authentic Greek olive oil, block feta and spices, marinated kalamata olives, fava beans, warm pita. Hummus 12.95 Feta, kalamata olives, marinated fava beans, warm pita.
Lamb and Beef Gyro Chicken Gyro Grilled lamb, beef or chicken souvlaki Grilled salmon or shrimp souvlaki 2 Greek style fish tacos Homemade Falafel
Crispy Calamari & Spiro’s Specialty Sauce Authentic Tabouli Salad Spiro’s Famous Saganaki Greek Pizza of the Day
11.95
6.50 11.95 7.95
Mediterranean salads Traditional Horiatiki Village Salad 7.25 Sliced tomato, fresh onion, sliced cucumbers, feta cheese, and olives, drizzled with olive oil -- the original “Greek salad” Classic Greek Salad 7.25/ 9.25 Our traditional Greek salad -- kalamata olives, feta cheese, sliced tomatoes, onions, cucumbers, a pepperoncini, and Greek vinaigrette dressing over a bed of lettuce. Add: Gyro, lamb, beef or chicken 6.50 Souvlaki lamb, beef grilled chicken or shrimp Falafel 7.95
9.25 9.75 9.75 8.95 8.95
spiro’s platters Seasoned, tender marinated gyros or kabobs grilled to order. Served with rice pilaf, Greek fries or classic Greek salad, tzatiki, and warm pita.
Gyro Lamb & Beef 13.95 Chicken 14.95 Souvlaki Grilled Chicken 15.95 Beef, Lamb, or Shrimp 16.95 Grilled Filet Mignon
18.95
Grilled Salmon
20.95
Homemade Falafel
12.95
GREEK SPECIALTIES
soups and sides
Served with rice pilaf, fries or garlic mashed potatoes.
Avgolemono Soup 6.95 Delicious Greek lemon-egg-chicken soup. Lentil Bean with warm pita 6.50 Spanakopita 7.95 Tzatziki with warm pita 5.95 Hummus with warm pita 6.25 Dolmades with warm pita 6.95
Slow Roasted Lamb Shank 18.95 Grilled Salmon with lemon butter sauce 20.95 Pastitsio (Greek lasagna) 15.95 Traditional Moussaka 16.95
AUTHENTIC FAMILY-STYLE MEALS HOUSE MADE SWEETS & FIGS
Lamb and Beef Gyro 40.95 Chicken Gyro 42.95 6 Souvlaki 55.00 Served with garlic mashed potatoes, Greek Salad, tzatiki, warm pita Grilled Salmon 60.00 Beef, Lamb, or Chicken 50.00
Baklava 4.00 Baked filo dough pastry, containing chopped nuts and honey 3 Kourambiedes 3.50 Greek walnut sugar cookies, topped with powdered sugar Rizogallo Rice Pudding 4.00 Trio Sun-Dried Figs 3.00
CORONADO DINING
Includes meat, Greek salad, tzatiki, warm pita, rice pilaf, or Greek fries. Feeds 4.
CATERING MENU AVAILABLE
DRINKS LOCAL & IMPORTED Local Craft Beer /pint 7.00 Mythos Greek Beer /bottle 6.50 Wine by the glass 8.50 Bottled Water 2.00
(619) 435-1225
SPIRO’S
spirosgreekcafe@gmail.com mediterranean CUISINE Coronado Ferry Landing 1201 First Street, Coronado Open 11 AM - 8 PM everyday Family-owned and proudly serving the Coronado community since 1998 P62 | Coronado Magazine
Starters California Mezze Plate KF VG Local Organic Vegetables, Whipped Goat Cheese, Edamame Lemon Hummus, Orange Olives, Spinach Falafel, Grilled Flatbread $22
Handhelds Served with fries
The Del Double Cheeseburger
Shrimp & Avocado KF GF Poached Rock Shrimp, Whipped Avocado Crema, Heirloom Tomatoes, Peas, Sugar Snap Peas, Pea Shoots, EVOO $22
Seared Tuna Tostada GF Sliced Blackened Tuna, Chili Aioli, Cucumber Ginger Vinaigrette, Seaweed, Salmon Roe, Crunchy Tortilla $21
Charred Octopus GF Tender Mediterranean Octopus, Smashed Potatoes, Fennel Purée, Chorizo Sherry Vinaigrette $22
Spiced Chicken Flatbread Charred Chicken Thigh, Piquillo Pepper Vinaigrette, Arugula, Chili Aioli, Grilled Flatbread $19
Signature Blend Beef Patty, American Cheese, Beefsteak Tomato, Pickle Chips, Iceberg Lettuce, Burger Sauce, Toasted Brioche Bun $24 Plant-Based Patty Available on Request
San Diego Fish Sandwich Grilled Catch of the Day, Cabbage Slaw, Salsa Verde Crema, Beefsteak Tomato, Pickled Onions, Ciabatta $23
Grilled Chicken Sandwich Chicken Breast, Chili Aioli, Grilled Tomato, Crunchy Onions, Rocket Arugula, White Cheddar, Ciabatta Bun $23
Entrées Charred Flat Iron Steak GF
Fire-Roasted Cauliflower VE GF Charred Cauliflower, Pepper & Harissa Coulis, Chimichurri, Crispy Garbanzo Beans $18
Baby Bok Choy, Fava Beans, Roasted Marble Potatoes, Yuzu Marmalade, Mizuna $29
Grilled Local Catch of the Day GF Roasted Cauliflower, Fennel Pepper Coulis, Citrus Vinaigrette, Blistered Tomatoes, Pine Nuts $26
Salads & Bowls
Roasted Petaluma Chicken Breast GF
Steak Bowl GF Grilled Flat Iron Steak, Spiced Grains, Baby Bok Choy, Shiitake Mushroom, Ginger-Roasted Carrots, Citrus Dressing $28
Spiced Power Grains, Citrus Coulis, Grilled Asparagus, Roasted Carrots $25
Chicken & Chilled Noodle Bowl
Dessert
Grilled Chicken Thigh, Spiced Soba Noodles, Crunchy Vegetables, Mizuna, Soy Ginger Lime Dressing $19
California Berry Pavlova GF VG Mixed Berries, Meringue, Lemon Curd $15
Blackened Tuna, Poached Shrimp, Lump Crab, Octopus Ceviche, Organic Romaine, Heirloom Tomatoes, Cucumber, Avocado, Citrus Herb Dressing $39
Baked Pear Almond Tart Sour Cream Ice Cream, Caramel Sauce $14
Bananas Foster Vanilla Gelato, Brown Butter Rum Sauce, Sponge Cake, Walnuts $13
Farmers Market Greens VE GF Local Seasonal Greens, Carrots, Tomatoes, Cucumber, Cauliflower Hearts, Hemp Seeds, Roasted Shallot Vinaigrette $15
KF Keto Friendly • GF Gluten Free VG Vegetarian VE Vegan
California Sunset Bowl VE GF Power Grain Salad, Heirloom Tomatoes, Kale, Cucumber, Carrots, Avocado, Garbanzo Beans, Seaweed, Lime Dressing $18
1500 Orange Ave, Coronado, CA 92118 hoteldel.com/sun-deck
Coronado Magazine | P63
CORONADO DINING
Sun Deck Seafood Salad GF
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
CORONADO DINING
NOODLES & RICE 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
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
Hours: Tuesday thru Saturday 11 a.m.–2 p.m. Dining 5 p.m.–9 p.m. Monday - Closed Call to Confirm Hours
P64 | Coronado Magazine
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
Coronado Magazine | P65
P66 | Coronado Magazine
Coronado Magazine | P67
We deliver to Coronado! Catering! Take-Out
OPEN EVERYDAY 11 A.M. - 9 P.M. 619-429-5224
600 Palm Avenue
BigKahunasIB.com
Honolulu • Imperial Beach HAWAIIAN PLATES
APPETIZERS 8 DEEP FRIED COCONUT SHRIMP Served with Sweet Chili Sauce
$9.75
5 TIKI TENDERS $9.75 Crisp chicken tenders served with ranch & BBQ sauce. BIG KAHUNA’S CHEESY STIX $6.50 Big Kahuna’s Finest! Garlic bread baked in butter topped with our melted cheese blend. Gooey and delicious! 2 SPAM MUSUBI
$7.00
BASKET OF ONION RINGS
$4.00 SM/$8.00 LG
FRENCH FRIES
$2.50 SM / $5.00 LG
CHEESE FRIES
$5.00 SM / $8.00 LG
TATER TOTS
$3.50 SM / $6.50 LG
SWEET POTATO FRIES
$3.50 SM / $6.50 LG
SALAD STUFFS BIG KAHUNA’S HOUSE SALAD $9.95 Crispy Romaine, chopped Tomaties, Onions, Cheese and Bacon. Your choice of Ranch, Italian, Bleu Cheese, Honey Mustard or Thousand Island Dressing. (Add Chicken or Kalua Pork for $3.50)
IMPERIAL BEACH DINING
CAESAR SALAD $9.95 Crisp Romaine, Parmesean Cheese & Crutons tossed with a creamy Caesar Dressing. (Add Chicken or Kalua Pork for $3.50) SIDE SALAD $5.00
BURGERS
All Entrees are served “Authentic Hawaiian Style” with 3 scoops of Sticky Rice, and Macaroni Salad or Tossed Green Salad.
Served on our Hawaiian Jumbo Rolls Baked Fresh Daily!
CHICKEN TERIYAKI $11.95 Topped with Pineapple and Green Onions
BIG KAHUNA BURGER $11.95 A featured favorite! 1/2 lb. Beef Patty, Monterrey Jack & Cheddar Cheeses, Tomato, Red Onions, fine cut Cabbage Mayo, Ketchup & Mustard. TERIYAKI BURGER $11.95 1/2 lb. Beef Patty, topped with our own Sauce & Grilled Pineapple, Mayo, fine cut Cabbage, Tomatoes & Red Onions. BBQ BACON BURGER $11.95 1/2 lb. Beef Patty, Cheese, Mayo & BBQ Sauce. Topped with Bacon and Onion Rings.
SPICY AKI CHICKEN Topped with Green Onions
$11.95
KALBI Beef Short Ribs
$12.95
GRILLED MAHI-MAH
$12.95
KALUA PORK & CABBAGE
$11.95
TERIYAKI STEAK
$12.95
GUACAMOLE BACON BURGER $11.95 1/2 lb. Beef Patty, Bacon, Guacamole, fine cut Cabbage, Cheese, Red Onions & Mayo
RICE BOWLS
VEGGIE BURGER $11.95 Monterrey Jack & Cheddar Cheese, Mayo , Mustard, Ketchup, Tomatoes, Onion and fine cut Cabbage.
All served over Sticky White Rice
BACON, SWISS, MUSHROOM BURGER NEW! $11.95 1/2 lb. Beef Patty, Bacon, Swiss Cheese, Grilled Red Onions & Mayo. VOLCANO VURGER NEW! $11.95 1/2 lb. Beef Patty, Pepper Jack Cheese, Jalapenos, Siracha Mayo, fine cut Cabbage, Tomatoes and Onions.
CHICKEN TERIYAKI RICE BOWN $8.95 SPICY AKI CHICKEN RICE BOWL $8.95 KALUA PORK & CABBAGE BOWL $8.95 MACARONI SALAD
$3.25
GIANT BBQ PLATTERS
SANDWICHES
SOUP SAIMIN $6.50 Hawaii’s Own Noodle Soup! Topped with Green Onions and Spam. (Add Chicken Breast for $3.25 / Add egg or bacon $1.50)
Served on our Hawaiian Jumbo Rolls Baked Fresh Daily!
Spicy Hawaiian or Regular BBQ Sauce. Choice of Two Sides: Fries, Macaroni Salad, Green Salad, Steamed Rice or Coleslaw.
KILLER KALUA PORK $11.95 A generous portion of succulent Roasted Pork piled high & smothered with BBQ Sauce.
PORK RIBS
$13.95
BEEF BRISKET
$13.95
HAWAIIAN BREAKFAST
PANIOLO BBQ BEEF BRISKET $11.95 Simmered slowly “Texas Style” in its own juices & BBQ sauce.
ROAST PORK
$12.95
CHICKEN BREAST
$12.95
Served all day!
GRILLED CHICKEN $11.95 Mayo, fine cut Cabbage, Tomatoes & Red Onions.
LOCO MOCO $11.95 Ground Beef, Onions, Brown Gravy over Rice, 2 Eggs on top and our Famous Macaroni Salad Hawaiian style. (Hawaiian Favorite!) “BEACH BOY” NEW! Fried Spam and Eggs with Steamed Rice
$9.95
TERIYAKI STEAK SANDWICH $12.50 Mayo, fine cut Cabbage, Tomatoes & Red Onions. MAHI MAHI SANDWICH $12.50 Grilled Mahi Mahi, Mayo, fine cut Cabbage, Tomatoes & Red Onions
P68 | Coronado Magazine
805 SEACOAST DR.
WE CATER!
Call for curbside pickup: 619.349.3121
IMPERIAL BEACH DINING
Coronado Magazine | P69
285 Palm Ave Imperial Beach
619-754-6650
IMPERIAL BEACH DINING
RealCheesePizza.com
FOR FULL MENU PLEASE VISIT OUR WEBSITE
P70 | Coronado Magazine
Entrees
Appetizers Shrimp Rolls Chicken Egg Rolls (4 pcs) Vegetable Egg Rolls (4 pcs) Chicken Satay Chicken Wings (5 pcs) Chicken Potstickers (6 pcs) Fresh California Rolls (4 pcs) Fresh Rolls (4 pcs) Add Shrimp, Tofu, Chicken
Coconut Shrimp Fried Tofu (7 pcs)
STIR-FRIED NOODLES
Pad See Ew Fresh wide rice noodles with broccoli, carrots, Chinese broccoli and egg. Pad Thai Rice noodles stir-fried with egg, bean sprouts, green onions and topped with ground peanut. Drunken Noodles Flat rice noodles with chili, onions, bell pepper, carrots, Chinese broccoli and egg.
IB Thai e Restaurant
1299 Imperial Beach Blvd, Imperial Beach
(619) 207 - 0788 Soup
Specialties
Tom Yum Hot and sour soup with lemongrass, lime leaves, bell pepper, mushroom, roasted chili paste and cilantro.
Choo-Chi Salmom Cooked salmon filet in curry sauce served over steamed vegetables and steamed rice. IB Steak Grilled marinated New York steak served over steamed vegetables.
WOK STIR FRY
Tom Kha Coconut milk soup with galanga root, kaffir lime, lemongrass, mushroom, green cabbage and cilantro. Choose tofu, chicken or shrimp.
Pineapple Fried Rice Stir-fried rice with chicken, 6 pcs of shrimp, cashew nuts, pineapples, peas, carrots, onions, broccoli, raisins and egg.
Broccoli Peanut Steamed broccoli, carrots, cabbage and topped with a swirl of peanut sauce.
Mixed Vegetable Soup Mixed vegetables and cilantro. Tofu optional.
Crab Fried Rice Stir-fried rice with real crab meat, peas, carrots, and egg.
Hot Basil Stir-fried with garlic, bell pepper, carrots, onions, green beans and basil leaves.
Wonton Soup Broccoli and carrots.
Orange Chicken Deep-fried chicken breast in special house sauce served with steamed vegetables and steamed rice.
Chow Mein Stir-fried egg noodles mixed with celery, carrots and cabbage.
Young Ginger Stir-fried with garlic, bell pepper, carrots, celery, zucchini, onions and mushrooms. Mixed Vegetables Stir-fried with garlic, mixed vegetables and house brown sauce.
Yellow Curry Carrots, onions, and potatoes. Red Curry Bell pepper, carrots, green beans, basil bamboo shoots and eggplant. Green Curry Bell pepper, carrots, green beans, basil, bamboo shoots and eggplant.
Pangang Curry Bell pepper, carrots, green Cashew Nuts beans and basil. Stir-fried with garlic, zucchini, onions, carrots, Mango Curry bell peppers, mushrooms Bell Pepper, carrots, and cashew nuts. mango and basil. Kong Pao Mussaman Curry Stir-fried with garlic, bell Potatoes, onions, carrots, peppers, celery, carrots, and roasted peanuts. pineapples and roasted peanuts. Pineapple Curry Bell pepper, carrots, pineapples in red curry.
e
Open 7 days a week! Mon-Fri 10:30 a.m. - 8:30 p.m. Sat & Sun 11 a.m. - 8:30 p.m. Coronado Magazine | P71
BBQ Pork Grilled pork rib with BBQ sauce served with steamed vegetables and steamed rice. Pad Kra Prao Stir-fried garlic with ground chicken or pork, basil, bell pepper, onions topped with a fried egg and served with steamed rice.
Fried Rice Fried Rice Jasmine or brown rice stir-fried with peas, carrots, tomatoes, onions and broccoli. Drunken Fried Rice Jasmine or brown rice stir-fried, carrots, onions, bell pepper, basil and egg.
e
IMPERIAL BEACH DINING
Garlic Stir-fried with garlic, onions, celery, and mushrooms.
Curry
910 Seacoast Drive Imperial Beach, CA
SIGNATURE DISH & COMBO
APPETIZERS Kaboom Shrimps (16 pc) 12.50 Jalapeño Poppers (8 pc) 11.95 Fried Calamari
11.95
Fish & Chips Lightly battered cod, tossed in Tin Fish Breading, served crisp with crisscut fries, cole slaw, and tartar sauce. Best sellers for over 20 years!
Big Fried Shimps (8 pc) 11.95 Fried Clam Strips
11.95
Crab Cake (1 pc)
5.50
Clam Chowder
Cup) 4.50
Bowl) 5.95
(6 fish) 13.50 (3 fish) 8.50 *Vegan options available for Fish & Chips
Fish & Shrimp Combo
15.50
4 Fish & 4 Shrimps, Crisscut Fries, Tartar and Cocktail sauce.
Bread Bowl) 7.95
SALAD PLATES Fresh Salad with lemon vinaigrette topped with your choice of Fish
Halibut Salad Plate
15.95
Salmon Salad Plate 15.95 Swordfish Salad Plate 15.95 Grilled Salmon on Slaw 15.95
IMPERIAL BEACH DINING
Fresh Salmon perfectly balanced w/Tin Fish Cole Slaw
Fish & Clam Combo
15.50
4 Fish & Fried Clams, Crisscut Fries, Tartar and Cocktail sauce.
Taco Plate 10.95
Lobster Salad 24.95
2 Fish Tacos and Crisscut Fries
8oz Maine Lobster claw and knuckle meat lightly grilled, placed on fresh salad, served with melted butter.
Grilled Cheese & Chowder 8.95
SIDE MENU
Sesame Crusted Ahi Salad 16.50 Delicately seared Ahi Tuna on balsamic glazed spring salad served w/ wasabi, soy sauce & pickled ginger
NEW ADDITIONS
Crisscut Fries
R) 3.95 L) 5.50
Onion Rings
R) 4.95 L) 6.50
Garden Salad
4.00
Grilled Veggies
5.95
Pico de Gallo Fresh Whole Fish
market price
Oysters
18.00 - 38.00
Cole Slaw
(Fresh Half shells / Battered / Baked)
S) 1.50 M) 2.50 L) 4.00 S) 1.50 M) 2.50 L) 4.00
* Tin Fish Cole Slaw does not contain dairy.
P72 | Coronado Magazine
619.628.8414 tinfishonline.com
PLATTERS
SANDWICHES & ROLL Served with Cole Slaw Complete with Crisscut Fries $2
With Fries & Cole Slaw Grilled Veggies Substitute for $4
Big Shrimp Platter (8 pc) 14.95 Fried Clam Platter
14.95
Fried Calamari Platter
14.95
Halibut Platter
15.95
Salmon Platter
15.95
Swordfish Platter
15.95
Mahi Mahi Platter
15.95
Crab Cake Platter (2 pc) 13.50 Chicken Tenders
(8 pc) 12.50
(4 pc) 7.95
Fried Fish Sandwich
8.50
Shrimp Sandwich 11.95 Halibut Sandwich
11.95
Salmon Sandwich
11.95
Swordfish Sandwich
11.95
Mahi Mahi Sandwich
11.95
Crabcake Sandwich
9.95
Chicken Sandwich
9.95
Lobster Roll w/fries
18.95
Butter grilled Lobster w/ Italian parsley, sizzled with lemon squeeze, tucked in a warm brioche roll
TACOS & BURRITOS
BURGERS
Warm flour tortilla, fresh green cabbage, your choice of fish, shredded cheese, pico de gallo, baja sauce, and hot sauce.
Complete it with Crisscut Fries 2.00 Add Bacon or Side of Nacho Cheese 1.50
Hamburger
7.50
4.50
Cheese Burger
8.50
Shrimp Taco
5.50
Double Decker
11.50
Halibut Taco
5.50
Salmon Taco
5.50
Swordfish Taco
5.50
Mahi Mahi Taco
5.50
Chicken Taco
4.95
Fried Fish Burrito
9.95
Fried Shimp Burrito
11.95
(3 pc) 6.95
Halibut Burrito
11.95
Grilled Shrimp Quesadilla 9.95
Salmon Burrito
11.95
Grilled Chicken Quesadilla 8.95
Swordfish Burrito
11.95
Grilled Cheese Sourdough 4.95
Mahi Mahi Burrito
11.95
Nachos
Chicken Burrito
10.95
Garlicky Shrimp Burrito
13.50
Freshly fried tortilla chips covered with warm Nacho Cheese. Add jalapenos for your taste.
Our Signature Burger! Two Angus Beef patties & two cheeses, fresh vegetables, special spread, all tucked in a soft brioche buns.
LIGHT BITES Cheese Quesadilla
Chips & Salsa
Coronado Magazine | P73
(1 pc) 2.50
M) 3.95 L) 5.50 M) 3.95 L) 5.50
IMPERIAL BEACH DINING
Fried Fish Taco
DINING DIRECTORY Albaca At Marriott (619) 435-3000
Calypso Café 505 Grand Caribe Isle (619) 423-5144
Amalo Brew 640 Orange Ave. (619) 537-9011
Central Liquor & Deli 178 Orange Ave. (619) 435-0118
Attitude Brewing Menu 1985 National Ave., SD P36 | P37 (619) 795-4269
Chez Loma 1132 Loma Ave. (619) 435-0661
Avenue Liquor & Subs 878 Orange Ave. (619) 435-4668
Clayton’s Bakery & Bistro 849 Orange Ave. (619) 319-5001
Menu P46 | P47
Doggos Gus 805 Seacoast Dr. (619) 349-3121
Babcock & Story Bar At the Hotel Del (619) 435-6611
Clayton’s Coffee Shop 979 Orange Ave. (619) 435-5425
Menu P48 | P49
Domino’s 1330 Orange Ave. (619) 437-4241
Bay Books Cafe 1007 Orange Ave. (169) 435-0070
Clayton’s Mexican Take Out 1107 10th St. (619) 437-8811
Beach & Taco Shack At the Del (619) 522-8100
Cold Stone Creamery Ferry Landing (619) 437-6919
Danny’s Palm Bar & Grill 965 Orange Ave. (619) 435-3171
Big Kahunas 600 Palm Ave., IB (619) 429-5224
Menu P68
Costa Azul Ferry Landing (619) 435-3525
Bistro d’ Asia & Sushi Bar 1301 Orange Ave (619) 437-6677
Menu P38
Coronado Brewing Co. 170 Orange Ave. (619) 437-4452
Menu P50 | P51
Menu P52
Bluewater Boathouse Menu 701 Strand Way P40 | P41 (619) 435-0155
Coronado Cays Lounge 4000 Coronado Bay Rd. (169) 424-4000
Boardwalk Beach Club 1300 Orange Ave. (619) 522-0946
Coronado Coffee Co. Ferry Landing (619) 522-0217
The Brigantine 1333 Orange Ave. (619) 435-4166
Coronado Cupcakery Ferry Landing (619) 437-0166
Menu P42 | P43
Crown Landing At Loews Resort (619) 424-4444 Crown Town Deli Ferry Landing (619) 675-0013
Bruegger’s Bagels 1305 Orange Ave. (619) 435-3900
Crown Landing At Loews Bay Resort 4000 Coronado Bay Rd. (619) 424-4000
Burger Lounge 922 Orange Ave. (619) 435-6835
Crown Bistro 520 Orange Ave. (619) 435-3678
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ENO Pizzeria & Wine Bar At Hotel Del (619) 522-8546
Menu P69
Menu P54
Feast and Fareway 2000 Visalia Row (619) 996-3322 Filippis 285 Palm Ave. (619) 754-6650
Menu P70
Garage Buona Forchetta 1000 C Ave. (619) 675-0079
Menu P44
Gelato Paradiso 918 Orange Ave. (619) 629-5343
Menu P55
High Tide Bottle Shop & Kitchen 933 Orange Ave. (619) 435-1380
Menu P57
IB Thai 1299 Imperial Beach Blvd. (619) 207-0788
Menu P71
Il Fornaio 1333 1st St. (619) 437-4911 Island Pasta 1202 Orange Ave. (619) 435-4545
Menu P58
DINING DIRECTORY Juice Crafters 943 Orange Ave. (619) 319-5931 KFC/Taco Bell 100 B Ave. (619) 435-2055 Leroy’s Kitchen + Lounge 1015 Orange Ave. (619) 437-6087 Lil’ Piggy’s BBQ Ferry Landing (619) 522-0217
Menu P59
Little Frenchie’s Bistro 1166 Orange Ave. (619) 313-6003 Lobster West 1033 B Ave. #102 (619) 675-0002 Silver Strand Exchange At Loews Resort (619) 424-4000 McP’s Irish Pub 1107 Orange Ave. (619) 435-5280 Miguel’s Cocina 1351 Orange Ave. (619) 437-4237 Mootime Creamery 1025 Orange Ave. (619) 435-2422 Nado Gelato Cafe 1017 C Ave. (619) 522-9053 Nado Republic 1007 C Ave. (619) 996-3271 Nicky Rotten’s Bar & Burger Joint 100 Orange Ave. (619) 537-0280 Night & Day Café 847 Orange Ave. (619) 435-9776
Menu P42
Panera 980 Orange Ave. (619) 437-4288
Swaddee Thai 1001 C Ave. (619) 435-8110
Park Place Liquor & Deli 1000 Park Place (619) 435-0116
Swagyu Chop Shop 1002 Palm Ave., IB (833) 277-4040
Peohe’s Ferry Landing (619) 437-4474
Tartine 1106 1st St. (619) 435-4323
Poké 1•2•3 1009 Orange Ave
Tent City 1100 Orange Ave. (619) 435-4611
Rosemary Trattoria 120 Orange Ave. (619) 537-0054
The Henry 1031 Orange Ave. (619) 762-1022
Saiko Sushi 116 Orange Ave. (619) 435-0868
Tin Fish (End of Pier) 910 Seacoast Dr., IB (619) 628-8414 Menu P60 | P61 Menu P62
Starbucks 960 Orange Ave. (619) 437-8306
Villa Nueva Bakery Cafe 956 Orange Ave. (619) 435-1256 Village Pizzeria 1206 Orange Ave. (619) 522-0449 Village Pizzeria Bayside Ferry Landing (619) 437-0650
Stake Chophouse + Bar 1309 Orange Ave. (619) 522-0077
Which Wich 926 Orange Ave. (619) 522-9424
Subway 1330 Orange Ave. (619) 435-8272
Wine A Bit 928 Orange Ave. (619) 365-4953
Sundae’s Gelato At the Del (619) 522-8100 Sun Deck At the Del (619) 522-8100
Menu P56
The Tavern 1310 Orange Ave. (619) 437-0611
Serea At the Del (619) 522-8100
Spiro’s Greek Café Ferry Landing (619) 435-1225
Menu P65
The Little Club 132 Orange Ave. (619) 435-5885
Seacoast Pizza 807 Seacoast Dr., IB (619) 423-4444
Serrano’s 126 Orange Ave. (619) 537-0102
Menu P64
Yogurt Escape 942 Orange Ave. (619) 435-9700 Menu P63
Coronado Magazine | P75
Yummy Sushi 1330 Orange Ave. (619) 435-2771
Menu P72 | P73
P76 | Coronado Magazine
Book Club Corner
What books people are reading… The Answer Is…: Reflections on My Life By Alex Trebek After decades of requests, longtime Jeopardy! host Alex Trebek talks about his life through anecdotes, his journey through stage four pancreatic cancer and the incredible outpouring of goodwill, Will Ferrell’s Saturday Night Live impersonation of him, Jeopardy! greats Ken Jennings and James Holzhauer,
Tasting Grace - Discovering the Power of Food to Connect Us to God, One Another and Ourselves By Melissa D’Arabian Coronadan D’Arabian, winner of “The Next Food Network Star,” television personality and cookbook author, detours from her cookbooks to write about food and how it has affected her life. It’s a memoir-
and much more.
like book of her past and current relationships with
The Book of Two Ways
Countdown 1945 - The Extraordinary Story of the Atomic Bomb and the 116 Days that Changed the World
food, body image, and God.
By Jodi Picoult After introducing the main character Dawn, a brilliant Egyptian researcher, she is onboard a plane when it begins to fall from the sky. Thus begins the divergence of two timelines… the first focuses on water/Boston/husband and the second focuses on land/Egypt/love left behind. Picoult weaves an intricate novel with two storylines emerging from one.
By Chris Wallace with Mitch Weiss Veteran journalist Chris Wallace details the new President Harry Truman and the turbulent story of his first 116 days in office when he gave the orders to drop the atomic bomb on Hiroshima in 1945. The book details the many individuals who were involved from multiple aspects of Truman’s decision.
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Once In A Blue Moon ... by Kelly Purvis
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Halloween falls on a Saturday with daylight saving time still in effect. Add to that equation, Halloween is falling in the middle of a national pandemic. Seems appropriate that masks are mandatory this year. Traditionally Halloween is a beloved holiday in Coronado. In the Coronado Museum of Art and History, there is a large historic picture of children in costume celebrating the holiday in the early part of the last century, visible from the Park Avenue side of the building. More recently, Coronado MainStreet introduced sponsored Halloween events in the downtown in 1990. The City of Coronado has consistently granted MainStreet a Community Grant to host Downtown Goes Ghostly. The event is traditionally held on Halloween from 3:30 to 5 p.m. in the Coronado downtown district with merchants handing out candy to ghosts and goblins parading up and down Orange Avenue. According to
What normally would be perfect conditions for an epic holiday celebration is going to be very different this year their 2020 Community grant proposal, 4,500 children and their families (CPD estimate) participated in last year’s event. Trick or treating, house decorating and the trek to Margarita Avenue to enjoy a neighborhood that is known for going big at Halloween, has grown year after year in popularity in this community attracting both residents and visitors alike to celebrate Halloween in Coronado. As of this writing, due to the pandemic, Coronado MainStreet has canceled this year’s Downtown Goes Ghostly. Traditionally, the Coronado Recreation Department holds Halloween Happenings which includes a haunted house and Halloween Carnival but due to County restrictions the Recreation Department is rethinking the holiday and working to offer several events throughout the month of October that celebrates P80 | Coronado Magazine
Halloween, just like the 4th of July, won’t be cancelled over the coronavirus pandemic, it will just be different the spirit of the holiday while abiding by the County Health Orders and maintaining the safety of community participants. Since March 13, 2020 COVID-19 has impacted every major holiday and event in this community. The City has closed public facilities and begrudgingly supported the cancellation of perennial favorites like the Coronado Flower Show, the Summer Promenade Concerts and the 4th of July Parade at the request of the local community organizations that plan them. Memorial Day was celebrated virtually with a video of the traditional ceremony broadcast on CoronadoTV. Similar virtual events are being planned for Coronado’s Avenue of Heroes and the traditional Commissioner’s Reception that were among the first casualties of the pandemic. Coronado
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Recreation Department programs were
viruses,” the CDC wrote in the advisory
small Halloween party or costume parade,
initially canceled but have been slowly
posted on September 21. Door-to-door
outdoors with participants, preferably
reopening with modifications. You can
trick-or-treating, trunk-or-treating “where
from the same household, wearing masks
reserve a lane at the pool to enjoy a lap
treats are handed out from trunks of
and staying 6 feet apart at all times.
swim and there were limited camps
cars lined up in large parking lots” and
with special conditions to ensure social
indoor parties or haunted houses are
announce city sponsored events to be held
distancing and proper safety procedures.
among the riskiest Halloween activities
throughout the month of October after the
The Centers for Disease Control
when it comes to preventing the spread
City Council meeting on October 6. They
and Prevention (CDC) is warning
of COVID-19, the CDC says. The CDC
are currently researching fun, unique
revelers against participating in certain
provided a list of “low-risk” Halloween
and safe ways to celebrate the holiday,
holiday traditions to help slow the spread
activities, which include socially
so start working on your Halloween
of disease. The group has released
distanced pumpkin carving, virtual
costumes, pull out decorations and carve
their 2020 Halloween guidelines for
Halloween costume competitions and
an epic pumpkin. And just in case you
the COVID-19 pandemic. The CDC
Halloween movie nights.
didn’t know, a full moon on Halloween
The Recreation Department will
announced in September that it advises
The CDC provided “moderate-
against traditional trick-or-treating this
risk” alternatives as well. In lieu of
phenomenon called the Metonic cycle, so
year amid the novel coronavirus. The
door-to-door trick-or-treating, the CDC
stay tuned to see what happens in 2039
recommendation came as part of a list of
suggests “one-way trick-or-treating where
and hopefully next year this pandemic
Halloween guidelines developed by level
individually wrapped goodie bags are
will be just a memory for everyone who
of risk.
lined up for families to grab and go while
celebrated Halloween 2020.
“Many traditional Halloween activities can be high-risk for spreading
continuing to social distance.” Other alternatives would be participation at a
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only appears once every 19 years in a
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Spooky Reads Bay Books 1007 Orange Avenue
Festive Decor Coronado Hardware 140 Orange Avenue
Pumpkins! Boney’s Bayside Market 155 Orange Avenue
Dress Up 5L2F 1150 Orange Avenue
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CIFF Scary Movies See Page 89
Halloween Candy Fuzziwig’s Candy Factory 1126 Orange Avenue
Toys and Games Geppetto’s 1146 Orange Avenue
Halloween Home Created by Hatti Foote | @Hattiefoote
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SPOOKTACULAR Movies From CIFF: Time to Cuddle Up and Watch a Movie By Doug St. Denis
It’s Halloween, and you deserve a really scary movie about now, the kind you definitely don’t want to watch alone. The more creepy, suspenseful and terrifying, the better, you just can’t help yourself. At Coronado Island Film Festival our thoughts turn to that great classic chiller, “Halloween” (1978), the granddaddy of them all, the one that spawned the twelve more that followed. Directed by John Carpenter, with cinematography by CIFF’s great friend Dean Cundey, this film changed the genre forever; no longer did monsters have to come from Dr. Frankenstein’s laboratory or King Tut’s tomb, they now could come from cozy little neighborhoods like yours. This also marks the film debut of Jaimie Lee Curtis. We decided to ask around to some of our film industry friends for Halloween recommendations. We got some wonderful ones, and not all will give you nightmares, so relax. From Coronado’s own Lisa Bruce, Academy-Award
nominated producer (“The Theory of Everything”; “Darkest Hour”), “Silence of the Lambs.” “I love how this story pulls you into Anthony Hopkins’ disturbing mind to haunt you the same way it does Jody Foster’s character. A good one for goose bumps!” Lance Alspaugh, CEO of Vintage Cinemas and our beloved Village Theatre recommends Robert Wise’s “The Haunting.” And four goodies from Claudia Puig, President, Los Angeles Film Critics Association: “I love ‘It’s the Great Pumpkin, Charlie Brown’ for its humor and sweet charm. And let’s throw in the more recent ‘Get Out,’ which is a brilliant horror film that also has something to say about racism, the reallife horror which is more terrifying than ghosts and goblins.” Claudia also recommends two classics that, although not Halloween films per se, have great Halloween scenes: “To Kill a Mockingbird” and “Meet Me in St. Louis.” We also heard from two more hometown kids, longtime
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Hollywood studio Marketing exec, Terry Baldauf Curtin and her brother, Larry Baldauf, Executive VP Marketing at Searchlight Pictures. Larry picked Stanley Kubrick’s “The Shining” with Jack Nicholson (so scary!) and Terry loves “Edward Scissorhands,” written and directed by Tim Burton. Says Terry, “Surrounded by Burton’s signature bizarre visuals and wacky characters is a sweet story about adolescence and Edward’s deep desire to fit in, while we, the audience, can’t help but fall in love with him for being so refreshingly different.” Our friend Jim Gallagher, Executive VP Marketing, Animation and Family at Warner Brothers says his favorite is “ET.” “Maybe not traditionally thought of as a Halloween film, the scene where the kids go trick-or-treating with ET is always a highlight for me.” Andy Friedenberg, founder and director of the Cinema Society of San Diego, who knows everything about movies, absolutely loves a good scary movie. His favorites include: “Alien,” “Jaws”, “Psycho,” “The Sixth Sense,” and “The Exorcist.” Proceed with caution… And from CIFF Executive Director Merridee Book, some great picks: “The Nightmare Before Christmas,” “The Haunted Mansion,” “Casper,” “The Addams Family,” “Gremlins,” “Ghostbusters,” and that’s just for starters. Her husband Jon Book adds, “One of my favorite Halloween moments in a movie is from the classic, ‘Meet me in St Louis’ when Margaret O’Brien throws the powder!” Happy watching everyone! Is that popcorn we smell?
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Fall Winter 2020 Fashion
Recherché by Jas Blynn Fall 2020....here we are! Can’t wait to tell you all that the new fashion accessory is a face mask! You can wear any color, design, fabric and even, if you’re lucky, you can dispose of them or wash and re-wear! Yes...and just think, you do not have to worry about copying another’s style, because everyone must wear one! Unbelievable, right? Who knew in 2020, we would all find fashion in the same darn garb? Enough! I may joke about it in fashion, but will never joke about their purpose. I praise our daily front liners who do wear these daily. Onto serious fashion. Most of you may not realize that the runways for Fall/ Winter 2020 came out in the beginning of March 2020; so please do not shoot the messenger! You will see some of these looks as total pre-Covid and think, what were these designers thinking? While some others, you will think they were spot on.
Capes, capes and more capes! That was number one on the runways. Capes were Top off your look with a cape! There are a variety of beautiful capes at Celtic Corner/Scottish Treasures, 916 Orange Avenue.
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so influential for every designer that it was beginning to be a broken record.
What kept it fresh and wonderful were their colorful fabrics, the shapes, and the dimensions. They were so stylish and becoming that
Ruffled blouses, plaid jackets
they overtook the outfit. As a matter
with plaid skirts, long, thigh high,
of fact , they were the outfit! It did
luscious suede boots, all highlight
not matter what was shown. Some
daywear. At night, the Bourgeois
had splashes of color, abstract
Style is a fuchsia vision with a pop
designs, sleeves, belts, short
of purple … sleeveless of course, a
or long lengths. Some were crepe
caramel-colored cape thrown over
knit, some were heavy wool. I just
to keep that palette intact, then the
can’t tell you how glorious these
big word is long white gloves up to
capes shown were! Do not be afraid
the elbow. Yes, that Jackie O glove.
to make this a major investment
Probably not something you’ll see
piece. It will linger onward.
here in Coronado.
Voluminous shoulders are still
A Bourgeoisie mixed with hippie
strong, like in the 80s, but with a
chic, and a folk look, ends up with
bit more point in them. Why, you
rich paisley fabrics with embroidery.
ask? It’s the era of the Bourgeois
Think of a long paisley straight
Style. Seems silly with COVID-19,
dress that flows with you. Toward
but hey, why not be fancy? French
the bottom there might be intricate
Bourgeois, or as the Millennials say
colored graphics embroidered into
“bougie,” entails lacy, frilly, frankly
the design. I loved these looks. This
huge collars with rich fabrics such
was so brilliant and outstanding,
as velvets in jewel tones. This look
any of us could wear and be
overtook the runways with such ease that every “oh and ahh” was an “Oooh La La!” It was a French takeover. The simple life was over during this runway week of Bougie Flair, but unfortunately COVID-19 hit and shut down most of the world two weeks later. Will the Bourgeois style be a big seller this fall? Time will tell.
A little ruffle can make your day. Outfit found at Le Mer, 1122 Orange Avenue.
P94 | Coronado Magazine
comfortable wearing this look. Some of these chic longer hemline dresses look like caftan dresses where you may throw on every accessory imaginable to bougie it up. Or to keep it simple and elegant, you may want to leave it in the simple fashion it came in. Just incredible looking dresses. Sets. I’m not talking tennis here, I’m talking matching sets. We saw a little in Spring/Summer 2020. It’s still going to be around for the Spring/Summer 2021. But now you will begin to see easy wear matching sets. I know, I know, many of you dislike matchy-matchy, but matching sets are a time saver. You do not have to think about how this looks with that. The designers are doing the work for you. Ba da Bing , Ba da Boom…Done! I love nothing better than matching outfits. I love my belt and my shoes to match. It’s a together look. To have a blouse and slacks, or skirt and blouse match, that’s heaven! I love a print on print. There is nothing more flattering. I won’t win this one, but think of top designers, and when you start to see these set pairings , I really hope you take the chance to try it. A beautiful print matching set is a sophisticated, polished look from the 50s and 60s, because it is extraordinary , it keeps Add comfort and luxury looks can be yours, Querida Costa, 505 Grand Caribe Causeway.
coming back. Give it a try. Enjoy the compliments and the time saved!
Coronado Magazine | P95
Let us not forget about our menswear. On the runway was red, yes, red. Ties returned with vengeance. They were all over the runways in different colors and looking very worthy and beautiful and better than ever. Nothing like a man in a tie. The 70s certainly crossed its line into menswear with flared jeans, colorful fitted shirts, and tops. I am very wary if this will fly with men, but hey, the young gents may truly be anxious to grab onto a look, that in their eyes, they have never seen before! The cardigan for men is a major hit as well. This was a staple seen with jeans and loafers, as well as nightwear slacks and dress shirts. Beige, white and tan were also reflected on the men’s runways as well. Very well coordinated, loved the look. Sometimes the men’s designers just hit it off better than the ladies.
Something for the man in your life. Brady’s Menswear, Popup location 1110 First Street.
As you can see, this Fashion Runway was all done prior to COVID-19. The Fashion Industry still thought we would be out and about working and getting together like we normally do and they assumed these looks would rank high. Unfortunately, we all know that we were at home for months, some of us still are. I say dress up in your own home. It’s time to feel good sitting at your computer. Add a little lipstick before dinner with the family and you’ll feel good about how you look and a little more satisfied with life.
Online shopping is a good source
Good luck and treat yourself to the
for goodies or treats for you
Bourgeoisie look. It’s probably only here
fashionistas, but I am a true and firm
once in a lifetime! Hopefully the same
believer of looking and feeling the
with those darn face masks everybody’s
fabric and gauging the sizes and
wearing too!
styles at the stores near you. Venture out, shop local and keep our great businesses intact!
P96 | Coronado Magazine
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Coronado M A G A Z I N E
Always the talk of the town
Reserve Now For November Issue!
“October is a symphony of permanence and change.� -Bonaro W. Overstreet
P98 | Coronado Magazine
Confessions of a Perfect(ish) Mom by Hattie Foote
2020 All Tricks, No Treats Coronado Magazine | P99
I would bet 100 Reese’s Pumpkins that nobody thought that we would end
last square inch of our house in spider
around in our costumes (and masks,
webs to make it even more special.
of course) up and down our block.
up starring in our own horror film titled
When I was 7 or 8 years old, we
However, so help me God, if I can’t
“2020” this year. I give it two thumbs
had a freak snowstorm in New Mexico
make my way to some sort of pumpkin
down, terrible plot, stale popcorn, BOO.
and Halloween was cancelled. I was
patch situation.
Fall is my absolute favorite and like
devastated and remember it to this
I am going to let you in on a little
most fun things, COVID-19 has put a
day. At least now we have time to plan
secret. There is a new business in
real damper on it. We have had to tell
accordingly, and think outside the box
town that is equal parts safe, tasty, and
our kids that summer was scratched,
for whatever we can to make it festive!
adorable. We all know our Halloweens
they wouldn’t be going back to school,
My mantra that I repeat to the kids is,
are usually a little toasty, so if you are
and now we have to face the reality that
“Halloween is not cancelled, it just may
having a small gathering, how amazing
Halloween is a no-go.
look a little different this year.”
does fresh shaved ice sound? I know
Well, you know what, no! I refuse to
I have a vision of spreading out
someone that can help you out with
let my love of pumpkin spice everything
activities the whole week. Spooky
that! Let me introduce my sweeter than
be suppressed. In fact I will cover every
movie night, cookie decorating, decking
shave ice syrup friend, Ashlee Wylie!
out the golf cart, heck we will march
P100 | Coronado Magazine
Tell us a little about yourself and your family Hi hi, I’m Ashlee Wylie. A madly in love wife to the boy who I have loved since I was five years old, a proud and sappy mom to three little girls, Selah who is 6, Juniper 5, and Rae who is almost 3. Also, a past esthetician at The Spa at the Del, a current wedding and lifestyle photography business owner for the last decade over at DnA Wylie Photography and now a newly island style shave ice cart owner over at Double Shaka Shave Ice! Doug is my awesome husband who teaches high school sciences and photography at The Rock Academy. He builds spearguns and he also free dives and spear fishes. So I’m partly a happy wife due to all the fresh fish tacos I get!! We have been married for 14 years now and enjoy the island lifestyle. We have lived on Coronado a total of 14 years, with a little break in there to live on the island of Kauai for two years. We live a humble lifestyle and strive to implement within our family the slower pace, more minimal and intentional way of being. We love the beach, swimming and surfing as a family! We enjoy our two businesses we co-own because they bring people together and we get to be creative ,which we both enjoy! In our photography we are creating beautiful images of people in love or families being close. It’s a very rewarding career and we feel grateful we get to even call that work! We are also super excited about a new dream that has come into fruition, Double Shaka Shave Ice! Double Shaka Shave Ice is a bike cart service available Coronado Magazine | P101
daughters and 98% of them sit on our
tight knit. The wonderful Coronado Police
computer! Yikes! I wish I would have been
officers who stop at kids’ lemonade stands
more organized in this area and collected
and come to wave to kids on the first day
photos of each child per year and made an
of school warms my heart. Being walking
album. Online sites make it so user-friendly
distance from the bay and the beach is just
nowadays so I have no excuses! Maybe this
dreamy...the nostalgia of The Hotel del
should be under the advice question for
Coronado, enough said.
new moms, ha ha! But to me this is my big mom fail. I’m publicly committing to do better! ;)
What are your favorite things about raising kids in Coronado? Coronado is a magical place! We love riding our bikes all around the island and we always feel so grateful for the friends and lovely neighbors this small community for serving backyard parties here locally!
offers! It’s a blessing to see familiar faces
After living on Kauai we always dreamt
out and about daily, a true community of
of owning our own shave ice cart here on
people who care about the common good
Coronado. As a family we create all the
of others. Coronado offers great places
organic, natural fruit syrups together. Island
to eat and Orange Ave is out of a movie,
style shave ice is more than a sweet treat; it
am I right!? Our schools are amazing and
brings people together to enjoy good eats, good convo, and meet more community! Slowing down and enjoying the sweet, small stuff in life! We hope no matter where life leads us or what crazy dreams we have next these qualities always ring true.
Describe motherhood in 3 words All consuming, beyond rewarding, unconditional deep and joyful love.
What is a big mom fail that sticks out to you? Besides all the obvious ones? Ha ha! Put the phone down and be more intentional, stop worrying so much about a clean house and go play, have more patience...the lists piles up. But where I actually feel I’m failing/drowning is albums. We are professional photographers, we have thousands of beautiful photos of our P102 | Coronado Magazine
If you could give one piece of advice to a new mom, what would it be? You are the best mom in your kids’ heart and mind. God chose you to mother them. Even when it’s hard, even when you mess up daily, accept the grace upon grace that they offer. Hug them, love them, serve them and cherish them. Care enough to be strict and help guide them in the ways they should go. Remember the days are long, but the years are short … and let’s face it, once they are asleep at night we sit and look at photos of them! That right there is true love and that will pull us through the hard days in parenting. Lastly, laugh with them.
Coronado Magazine | P103
20 20
Year of the Curveball By Krysta Murray
Sudden interruptions in our daily lives can leave us unsure of our next move, as I am currently experiencing.
diaper changes, but mostly my child watched a lot of TV for those two days. These health events have made me
And I am not even referring to
aware that our children need to know
COVID-19, although that counts too.
how to call 911. In Spain, I had to
In January of 2019 I was injured
teach my toddler how to use my cell
for the first time. Sure, I’ve had cuts
phone and call 112 and say “English”
and stitches growing up, illness that left
and hope they could trace the phone,
me bedridden, but nothing that left me
because we lived in a rural part of
physically impaired.
town on a dirt road with a Spanish
When I was overseas I remember
road name he could not pronounce. I
my friend had an emergency
make sure he knows where the closest
appendectomy and our husbands
neighbors are just in case.
were deployed at the time. She had
So back to January 2019, I went
a one-year-old and a dog at home.
for a run and came home with an ankle
Unexpectedly she couldn’t care for her
three times the size it should be and
child, she couldn’t even lift him up for
limping. I knew it was my time. My
a while. So friends came by, they stayed
husband was home and I am grateful
to care for her and her son, they left
for that, even though he had to take me
food until her husband could get back
to the emergency room in the middle
and help. It brought to mind that we
of his team’s football game. (We are
were each other’s family, but it scared
actually fans of competing conference
me to think, “Well this is all of us, it
teams in the NFL, so I added no one
could be any of us.”
cares about his team.)
I had a severe upper respiratory
I got lucky; it was just a sprain,
infection while we were overseas with
but it left me on crutches for a
my husband deployed. Fever, aches and
while, unable to drive, and on pain
chills had me on the couch, lethargic
medication. A neighbor took my son to
and weak. Thankfully it was just two
school for a week, a coworker drove me
days, and friends stepped in to help.
to the office for work, and after a time
They’d stop by with soup, ask if I
I could wear shoes and walk without
needed anything from the grocery store
aid. I made it through to recovery. I’m
and check in on us. I was coherent and
grateful for the child care my friends
able to get up for meal preparation or
provided while I went to doctor
P104 | Coronado Magazine
“Being challenged in life is inevitable, being defeated is optional.”
-Roger Crawford
appointments or I just needed some
had contusions and the swelling was
community is always so supportive and
quiet time to rest.
preventing my knee from bending or
offered aid. My friends and neighbors
extending.
assist as much as they can, family has
Then two weeks ago I was exercising at home and did some
Sure enough I am now looking at
volunteered to fly out and help. So I
jumps, that suffice it to say, I do not
knee surgery in my future. So these last
can’t forget all the things I have to be
recommend. When I landed, my foot
couple of weeks I have been working
grateful for right now.
planted, but slipped out from under
on strengthening my knee. I tire faster
me. It twisted abruptly and popped.
than normal. I’m back to limping
not be easy. My husband had his ACL
The pain was immediate. I couldn’t
without crutches and I can flex my leg
repaired a few years back and I am well
stand up. I had to crawl to something
more each day. Some days the pain is
aware of what lies ahead. Trips have
to pull myself up and limp my way to
worse than others and nights trying to
been postponed. My workout goals
help.
sleep can be rough. As for surgery and
have taken a hit. Just getting out is
post-surgery I am still figuring those
tough.
Luckily my husband was home. It was the weekend and I yet again interrupted a football game his team
details out. If I look at the bright side, my
The next couple of months will
Like I said, some things we just can’t prepare for. Everyone is facing
was playing with my injuries. (Again, I
husband is here to help after work.
their own trials right now. We can only
tell him no one cares about his team so
I don’t have to get my son to school
do our best. Create back-up plans. Ask
it’s fine, much to his chagrin.)
because he is distance learning. I
for help when you need it. It’s worth
But I decided to wait it out and see
don’t have to get to work because I
remembering we don’t have to face
if the swelling and pain subsided before
am remote right now. The military
challenges alone.
seeking medical attention. And, how fortunate, I kept those crutches from the ankle sprain! But the pain didn’t improve. The next day we went to the ER and X-rays showed no broken bones, but I did get some pain medication and an ACE wrap. I followed up with my doctor who referred me for an MRI. That revealed how much I really wish I just skipped those jump moves. My ACL has a complete tear; I have a small tear in my meniscus. I landed hard enough that my femur and tibia Coronado Magazine | P105
P106 | Coronado Magazine
A Check Up with Coronado’s Earliest Doctors by Kimball Worcester
Public and private health stewardship in early Coronado lay in the hands of a small number of doctors and surgeons. Before World War I, the island’s prominent doctors were Raffaele Lorini and Robert Smart. In the era before antibiotics, with few vaccines—smallpox was still of concern—these doctors battled the sources and causes of affliction and death among Coronado’s visitors and residents. As president of the Board of Health for almost three decades, Lorini implored the populace to eliminate standing water against the threat of mosquito-borne disease, to link their properties to the city’s sewage system, to muzzle dogs during rabies outbreaks, to vaccinate against smallpox and diphtheria, and to wear face masks in public during the influenza pandemic of 1918–19. Lorini was also a long-time house physician for the Hotel Del, with a short initial stint from 1892 to 1894
An elegant sketch of a proposed new Coronado Hospital to be built at the corner of Orange and Cabrillo Esplanade (First Street) that was made for Dr. Arthur Wegeforth, with Louis J. Gill architect. Drawing from Coronado Journal 1925
and returning for the years 1904 to
place in the world,” according to
fifth USS Enterprise (a sloop-of-war,
1929. Lorini’s 1929 memoir, published
Lorini.
1874–1909).
in the Journal upon his retirement,
Smart began his practice in
Smart had his share of colorful
is a handy resource for those years at
Coronado in 1912 and worked until
Coronado medical experiences,
the hotel. In “the early years of the
going overseas during World War I
including having to put down his own
century,” he was sought out by guest
in 1917. Before coming to Coronado
“beautiful setter dog” in 1914 due to
Henry James, a noted Italophile, for
Smart had served as a surgeon both
rabies. By September 1918 Lt. Col.
“frequent conversation,” during which
in the army and in the navy, on the
Smart was in command of U.S. Army
James “averred that he could write
school ships USS St. Mary’s and the
Base Hospital, Unit 96, which arrived
better at Coronado than at any other
in France just in time for the Armistice. Coronado Magazine | P107
Dr. Robert Smart was onboard the USS Enterprise, where he served as surgeon. Photo courtesy U.S. Naval History and Heritage Command
Smart returned to Coronado in
Harry divided his time between
Residence of Dr. Raffaele Lorini, 1517 Ynez. Photo courtesy Coronado Historical Association c 1972
Note that the architect is Louis J.
1919. During Smart’s war service,
medicine and zoology. Paul married
Gill—nephew and partner of Irving
however, he had contracted the
Lillie, daughter of J.D. Spreckels, and
Gill—who was later contracted to
pandemic influenza, which ultimately
died tragically young in 1923 while
design yet another Coronado hospital
led to his death from complications
serving in the army during World War
in the early 1940s. Perhaps it was the
some years later, in 1928.
I. The prevailing Wegeforth doctor
estimated building costs of $100,000
The three Wegeforth doctor
between the two wars was Arthur.
in 1925 that precluded this airy,
brothers—Harry, Arthur, and Paul—
He worked extensively to establish
elegant hospital from gracing the
hailed form Baltimore, where all earned
a modern hospital on the island,
eastern side of the island.
their medical degrees from Johns
beginning with a small “emergency
Hopkins, and headed west in the early
hospital” 1923 on the second floor
out over the professional years of
years of the 20th century. Harry arrived
of the First National Bank. This
doctors Lorini, Smart and Wegeforth,
in San Diego c. 1910 and proceeded
emergency hospital was needed
encompassing the treatment of film
to establish both a thriving medical
especially because the ferries stopped
star Mabel Normand for a broken
practice and the Zoological Society of
running at midnight. He and Lorini
collar bone in 1924, diphtheria
San Diego and San Diego Zoo. A man
continued to press for better facilities
outbreaks, and the tragedies of fatal
of drive, compassion, and skill, to be
throughout the 1920s and ’30s.
auto crashes, to name but a few
sure. His brother Paul completed his
The article in the Coronado
medical studies in 1912, practiced in
Journal of Feb. 24, 1925 reports that
civic lives and the personal health of
the east for a few years, then came to
“Dr. [Arthur] Wegeforth states that the
the islanders and their guests, creating
Coronado at Harry’s behest. Arthur
new hospital is a matter of necessity.”
a legacy of respect and affection.
followed suit in 1921. P108 | Coronado Magazine
Dramas large and small played
challenges. These doctors furthered the
Coronado Magazine | P109
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P110 | Coronado Magazine
Charitable Giving Incentives Under the CARES Act Presented by Jane Braun, CFPÂŽ & Kelly Ronimus
W
ith many individuals and families facing catastrophic hardships because of the COVID-19 pandemic, charitable giving to those most adversely affected has become increasingly important. The Coronavirus Aid, Relief, and Economic Security (CARES) Act, enacted in March, includes tax provisions designed to incentivize individuals and companies to make charitable contributions in 2020. These charitable giving incentives do not require that donations be made to charities assisting in the pandemic.
Coronado Magazine | P111
Above-the-Line Charitable Deduction For the 2020 tax year, each taxpayer can take an above-the-line charitable deduction of up to $300 for certain charitable contributions. Typically, charitable contributions are deductible only for individuals and couples who itemize their deductions; however, this new deduction applies only to those taking the standard deduction. Most taxpayers use the standard deduction since the passage of the Tax Cuts and Jobs Act of 2017, which removed many itemized deductions. Contributions to a donor-advised fund are not eligible for this above-theline deduction; therefore, to take this new deduction, taxpayers should verify they are contributing to an eligible charitable cause. Income Cap Removed for Charitable Contributions Although the above-the-line deduction is not available for those who itemize their deductions, the CARES Act did make changes to certain tax limitations for those who itemize to incentivize larger gifts. For 2020, the deduction available on cash contributions to charitable organizations has been increased from 60 percent of a taxpayer’s adjusted gross income (AGI) to 100 percent. Taxpayers can carry donations greater than 100 percent of their AGI to future years. Importantly, this applies only to cash contributions and not to longterm appreciated assets, which enjoy long-term capital gain tax treatment. The charitable deduction for long-term
appreciated assets is still capped at 30 percent of AGI. For corporations, the deductibility of cash contributions has been increased temporarily from 10 percent to 25 percent of taxable income. Like the restrictions related to the above-the-line deduction, the removal of the AGI cap does not apply to gifts made to donor-advised funds.
How Are Qualified Charitable Distributions Affected? Under the CARES Act, individuals who were required to take a withdrawal from their retirement account in 2020 no longer must do so. How does that waiver of required minimum distributions (RMDs) affect qualified charitable distributions (QCDs)? In short, it doesn’t. Individuals older than 70½ are entitled to make tax-free gifts of up to $100,000 per year, payable directly to charity, from their IRAs. In years when an RMD is required, a QCD of at least the RMD amount would satisfy an individual’s RMD requirement for the year. Keep in mind that QCDs aren’t required, nor are they limited to the RMD amount. Therefore, the CARES Act has not affected an individual’s ability to make a QCD of up to $100,000 in 2020. With so many in dire need of assistance, it’s a wonderful time to help the community through charitable giving. As a bonus for their generosity, individuals and companies should be sure to use these new tax incentives in 2020.
P112 | Coronado Magazine
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Kathleen K. Hanlon
Neva Kaye
Olga Lavalle
kathleen.hanlon@yahoo.com
neva.kaye@sothebysrealty.com nevakayegroup.com
Olga.Lavalle@elliman.com www.HomesOlga.com DRE#01724705
(619) 339-6536 Mobile DRE#01386879
Berkshire Hathaway HomeServices CA Properties
John Harrington
(619) 200-8504
CoronadoShoresCo.com jharrington60@gmail.com DRE#01210260
Coronado Shores Co.
(619) 865-2019 DRE#01925476
Coronado Shores Co.
(619) 995-6259
Pacific Sotheby’s Realty
Douglas Elliman Real Estate
Molly Korson
Karen Lee
mollykorson1@aol.com DRE#01379254
karenlee.realtor@gmail.com DRE# 00962910
Korson Properties
Willis Allen Real Estate
(619) 808-6610
P118 | Coronado Magazine
(619) 861-4133
Find Your Agent
Linda Lomas
Jon Palmieri
1200 Orange Ave LindaLomasCoronado@gmail.com
Jon.Palmieri@compass.com www.Jonpalmieri.com
Compass Real Estate
Compass Real Estate
(619) 884-4499
(619) 400-7583
DRE#00595800
Dianne Lookabaugh
(619) 733-3456
DianneLookabaugh@gmail.com Realliving.com/Dianne.Lookabaugh
DRE#01902197 Real Living Napolitano Real Estate
DRE#01901955
Carrie Mickel (619) 630-3570
Laura Chisholm (619) 684-0040
carriemickel@bhhscal.com laurachisholm@bhhscal.com
DRE#01999494
DRE#01214452
www.shopnadohomes.com
FindCoronadoRealEstate.com DRE#01260645
Compass Real Estate
Molly Haines McKay
(619) 985-2726
DRE#: 01056969
Compass Real Estate
Cheryl Morabito DRE#01183389
Dino Morabito DRE#01415017
(619) 987-3066
Dino@TheMorabitoGroup.com www.TheMorabitoGroup.com
Real Living Napolitano Real Estate
Berkshire Hathaway HomeServices CA Properties
Compass Real Estate
Maryellen McMahon (619) 252-4778
(619) 252-1232
maryellenmcmahon.elliman.com DRE#01992431
DRE#00993300
Douglas Elliman
Ed Noonan
enoonan12@aol.com CoronadoCays LuxuryHomes.com Noonan Properties
Meridith Metzger
kathypounds@yahoo.com KathyPounds.com DRE#01044960
Compass Real Estate
Phyl Sarber
(619) 933-1276 DRE#00636519
Charlotte Rudowicz (619) 865-0794 DRE#01435710
Frances MacCartee
(619) 850-8285
(619) 312-7466
meridithmetzger@gmail.com
DRE#0200954
DRE#01435132
Baytobeachgroup.com
Berkshire Hathaway HomeServices CA Properties
The best investment on Earth is earth. – Louis Glickman
(619) 997-3171
(619) 846-1600
DRE#01876062
maryellen.mcmahon@elliman.com
Kathy Pounds
Harold Nevin harold.nevin@compass.com DRE#00667220
MollyHainesMcKay@gmail.com
At Home Realty
ken@kenpecus.com
DRE#01475331
SocalKenm@gmail.com
DRE#01256239
(619) 977-8419
karisellscoastal.com kari@karisellscoastal.com
(619) 254-7497
Nancyparrett@sd-realtor.com
Ken Pecus
(619) 884-4193
Ken May
(619) 368-1898
Berkshire Hathaway HomeServices CA Properties
Kari Lyons
Park Life | Compass
Nancy Parrett
Berkshire Hathaway HomeServices CA Properties
Carrie O’Brien
DRE#01144127
Beth Delano
DRE#0126197
(619) 847-3524 (619) 514-7740 Flagship.net
Flagship Properties, Inc.
Coronado Magazine | P119
Carol Stanford (619) 987-8766
carol@carolstanford.com BuyCoronado.com DRE#01390529
Pacific Sotheby’s Realty
Find Your Agent
Edith Salas
Gina Schnell
(619) 905-5780
619-865-0650
edith@salasproperties.com
ginaschnell@gmail.com
DRE#01966248
DRE#01945038 Berkshire Hathaway HomeServices CA Properties
Stephanie Baker (619) 306-6317 stephanie@salasproperties.com DRE#01986654
Connie Spitzer (619) 843-0437
CoronadoDreaming.com conniespitzer1@gmail.com DRE#00898711
Josh Barbera
Independence Realty
(619) 957-5357
Suzanne Fahy
josh@salasproperties.com DRE#02053563
(619) 841-5870 seashorepropertiescoronado@gmail.com
DRE#01454055
Remi Pieratt
(619) 972-7364
remi@salasproperties.com DRE#01764378
Olga Stevens
Maria Garate
DRE#01105050
DRE#02090976
(619) 778-8011 (619) 991-5073 Olgaminvielle1@gmail.com mariagarate@willisallen.com
OlgaCoronado.com
Willis Allen Real Estate
Jeff Tyler
(619) 865-7153
Jtyler@cbwhomes.com JeffTylerCoronado.com DRE#01900337
Coldwell Banker West
Tara Brown (619) 869-1547
tara92118@gmail.com DRE#01452962
Evan Piritz
(619) 600-7817
CAPT USN (ret) evan@salasproperties.com DRE#02022374
Lisa Davenport (619) 261-5963
lindadavenport007@gmail.com DRE#01422713
Mark O’Brien
(619) 254-5277
Zach Todaro
(619) 302-9239
Erin Todaro
(619) 302-0481
zach.todaro@compass.com erin.todaro@compass.com DRE#01881566 DRE#01947874
todarorealestate.com
mark@salasproperties.com
Jill Lehr
DRE#02077676
(619) 981-2750
Compass Real Estate
lehrpad@yahoo.com DRE#02035838
www.salasproperties.com Salas Properties
Hope Baker
(480) 221-0516
hopebake4@aol.com DRE#02030667
Pete Slaughter
Paulette Fennello
DRE#01407834
DRE#01124030
(619) 240-4064 (619) 318-5707 800-499-5884 OwnYourDreams.com ownyourdreams123@aol.com Berkshire Hathaway HomeServices CA Properties
Seashorepropertiescoronado.com Seashore Properties
Kate Danilova
Chris Toogood
DRE#01997872
DRE#01882388
(619) 865-3402 (619) 865-3334 TooGoodRealty.com chris@christoogood.com Toogood Realty
Tom Tilford
Barbara Wamhoff
tom@tomtilfordre.com DRE#0189051
barbarawamhoff@gmail.com DRE#01225350
Real Living Napolitano Real Estate
Compass Real Estate
(619) 300-2218
P120 | Coronado Magazine
(619) 517-8880
Find Your Agent
David Udell
Chris Probasco
(619) 435-0988 (619) 435-0988
David@justlistedhomes.com Chris@justlistedhomes.com
DRE#01184568
DRE#02118648
Real Living Napolitano Real Estate
Emily Wendell (619) 348-9212
emilywendell@bhhscal.com DRE#02032915 Berkshire Hathaway HomeServices CA Properties
Estela Williamson (619) 549-0501
estellawilliamson@gmail.com DRE #01394896Â
Prolific Real Estate
Renee Wilson
Scott Grimes
Renee@parklifeproperties.com
Scott@parklifeproperties.com
(619) 518-7501 (619) 847-4282 DRE #01192858
DRE #01391946
www.parklifeproperties.com Parklife | Compass
Brunilda Zaragoza
Dany Zaragoza
(619) 520-7799 (619) 520-0772
CORONADO MASKS AVAILABLE!!
ZaragozaRealtors.com ZaragozaRealtors@gmail.com
Check Website for Designs & Details
DRE#00840495
DRE#01826683
Berkshire Hathaway HomeServices CA Properties
Coronado Magazine | P121
C ontributors
Information about our writers, features and photographers for submitted pieces.
Back to Cooking & the Basics with Ken Irvine Page 09 Brooke Clifford, feature contributor, Eagle Newspapers
Submitted photos
A Taste of Coronado Page 17
Michelle Munns, Third Vice President, Coronado Junior Woman’s Club
Submitted photos
Santa Fe - “The City Different” Page 22 Kris Grant, writer, photographer
Once in a Blue Moon… Page 79
Kelly Purvis, Senior Management Analyst/Arts Administrator of Coronado Cultural Arts Commission
Photos by Kel Casey, Susan Cipriano
Halloween Home Page 86
Hattie Foote, columnist, photographer, mother of two Photo by Hattie Foote
CIFF: Time to Cuddle Up and Watch a Movie Page 89
Doug St. Denis, feature contributor, founder and chairman of Coronado Island Film Festival
Fall Winter Fashion 2020 Page 93
Jas Blynn, contributor and fashion blogger
Photos by Daniel Toennies
Confessions of a Perfect(ish) Mom: 2020 All Tricks, No Treats Page 99 Hattie Foote, columnist, photographer, mother of two
Photos by Hattie Foote
Operation Homelife: 2020 Year of the Curve Ball Page 105
Krysta Murray, columnist, military spouse and mom
Yesteryear: A Check Up with Coronado’s Earliest Doctors Page 107 Kimball Worcester, Coronado Historical Association Volunteer
Photos courtesy of the Coronado Historical Association
Finance: Charitable Giving Incentives Under the CARES Act Page 111
Presented by Jane Braun & Kelly Ronimus, financial advisor with Manning Wealth Management, and an Investment Adviser Representative of Commonwealth Financial Network®, a Registered Investment Adviser, 619-237-9977. © 2020 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHHS and the BHHS symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information
P122 | Coronado Magazine
We built them, We sell them, We lease them
NEW LISTINGS
La Flores #1010 2BD/2BA • $1,850,000 Call John Harrington
707 Orange Ave Unit 1C 2BD/1.5BA • $995,000 Call Ara Koubeserian or Ryan Koubeserian
El Camino #1701 2BD/2BA • $1,695,000 Call John Harrington
G N I D
N
PE
Las Flores #1402 2BD/2BA • $1,895,000 Call Martha Kuenhold
G N I D
N
PE
El Encanto #1407 2BD/2BA • $2,175,000 Call Ara Koubeserian or Ryan Koubeserian
La Playa #604 2BD/2BA • $1,795,000 Call Felicia Bell & Stacy Bell Begin
RECENT SALES ACTIVITY
La Sierra #1608
La Sierra #1207
La Sierra #405
La Princesa #1402
El Encanto #705
Las Flores #905
3 bed/3 bath, $2,950,000, 1 bed/2 bath, $1,295,000, John Harrington – Represented Buyer Felicia & Stacy – Represented Seller and Buyer
2 BD/2 BA - $1,975,000 Felicia Bell and Stacy Bell Begin
2 BD / 2 BA - $1,795,000 Felicia Bell and Stacy Bell Begin
2 bed/2 bath, $2,687,000 Felicia & Stacy
1 BD/1 BA $969,000
Felicia Bell and Stacy Bell Begin - Representing Buyer
La Sierra #605
El Encanto #1004 2 bed/2 bath, $1,789,000, Felicia & Stacy
2 BD + Den / 2BA - $2,695,000 Ara Koubeserian and Ryan Koubeserian - Rep. Buyer & Seller
El Camino #1210
El Encanto #1502
Las Flores #1102
2 bed/2 bath, $2,625,000 Ara & Ryan – Represented Seller, Raquel Fernandez – Represented Buyer
1 BD + Den/2BA $2,350,000 Felicia Bell or Stacy Bell Begin
2BD/2BA - $1,499,000 Ara Koubeserian and Ryan Koubeserian
La Princesa #607
2 BD / 2 BA - $1,549,000 Felicia Bell and Stacy Bell Begin
LOOKING TO BUY OR SELL? CALL US!
Myssie McCann
Felicia Bell
Stacy Bell Begin
Ara Koubeserian
Ryan Koubeserian
Raquel Fernandez
Broker DRE#00429681 619-920-9124
DRE#02014995 619-200-9184
John Harrington
Martha Kuenhold
Owner/President, Coronado Shores Co.
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
Celebrating 30 Years of Dentistry
