CORONADO MARCH 2020
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The Clements Group Chris | Jan | Lennie 619-806 -7052 619-435-3700 1341 Orange Avenue Coronado, CA 92118 DRE#01120956
Ranked #10 Team in San Diego County for 2019 by San Diego Business Journal!
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©2020 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information. As printed in 2/17/2020 San Diego Business Journal.
Crown Landing at the Loews Coronado Bay Resort Coronado Magazine
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Coronado Magazine
The Official Magazine of Coronado, California
CORONADO M
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March 2020
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no. 232
09 Sweet Beginnings with Executive Pastry Chef Elana Palma 26 Dining Directory and Local Restaurant Menus 48 Turn Left! Scenic Drive Into San Diego Wine Country 63 Early Fashion Trends Spring/Summer 2020 73 Photography Exhibit Highlights Water Pollution Problem 78 Writer’s Festival San Diego Your Favorites
16 Food & Drink
Celebrating a Century of Drinks
57 Confessions of a Perfect(ish) Mom Channeling Mr. Rogers
69 Operation Homelife Handle with Care
82 Yesteryear
The “AL” Laing Story
86 Art of Collecting
Photo by Daniel Toennies with gratitude to the Loews Coronado Bay Resort and Crown Landing Restaurant
Salt and Pepper Shakers
Publisher Dean Eckenroth publisher@eaglenewsca.com
Associate Publisher Dean K. Eckenroth Jr. editor@eaglenewsca.com Director of Operations Daniel Toennies daniel@eaglenewsca.com Editorial David Axelson david@eaglenewsca.com
Alessandra Selgi-Harrigan alessandra@eaglenewsca.com
Krysta Murray krysta@eaglenewsca.com
Susie Clifford copyeditor@eaglenewsca.com
Renee Schoen renee@eaglenewsca.com
Advertising Director Patricia Ross patricia@eaglenewsca.com
Production Andrew Koorey
Business Development
Printing Advanced Web Offset
Amanda Ramirez amanda@eaglenewsca.com
Distribution Roberto Gamez
Coronado Magazine
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Timeless Designs for Life
Interior Design
Decorating
New Construction
Renovations
jhillinteriors.com | 619.800.7935
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Coronado Magazine
Coronado Magazine
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Coronado Magazine
PASTRY CHEF
Sweet BeGnnings
With Executive Pa
stry Chef
Elena Palma
Coronado Magazine
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Coronado Magazine
PASTRY CHEF by Kel Casey By now, both locals and visitors alike have had the opportunity
fundamentals of all aspects of the dining world were essential
to sample some of the delightful pastries and breads offered
to success in the restaurant business, providing insight and
by Clayton’s Bakery & Bistro, which opened last summer at 849
valuable knowledge in an often cutthroat industry.
Orange Avenue. She jumped right into that industry after graduating, honing What customers may not know, however, is that all of those
her skills at a few upscale San Diego spots, including Jack’s
tempting offerings are made in house, ‘round the clock, under the
LaJolla, Arterra in Del Mar, and finally at the exclusive Lodge
guidance of executive pastry chef Elena Palma.
at Torrey Pines, where she worked her way from assistant to executive pastry chef during her six-year tenure there.
Though the bistro is just getting started, Palma is no newbie to the culinary world. She earned associates degrees in the culinary
Despite her success at the Lodge, in 2016 she felt the need to
and pastry programs at Grossmont College in 2008. While her
take a break from the hectic pace, and took a year off to get
passion was with pastries, she realized early on that learning the
her gears together while enjoying some travel and leisure time.
Coronado Magazine
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PASTRY CHEF
When she was ready to re-enter the pastry world, she searched for a part-time job, and applied for a position at Clayton’s Coffee Shop, where she went from part-time to fulltime pastry chef within three months. While there, Palma was the creator of Clayton’s famous pies and cinnamon rolls, as well as the cakes, cookies, and donut holes, all made in-house. She’s currently the lead of all Clayton’s pastry operations, overseeing a staff of six, with two at the coffee shop and the rest doing duty at the Bistro. Palma’s days are long, and they start well before the sun comes up. She typically arrives at the bistro by 4 a.m., checking in with the night staff, which turns out many of the breads, baguettes, muffins and cookies from 9 p.m. to 5 a.m. so that they’re fresh and on display for the first morning customers. One of Palma’s biggest endeavors was the creation of the starter for the Bistro’s sourdough boules and baguettes. Starters can be like small children, or maybe orchids. Finicky, sometimes delicate, and always hungry and thirsty. It took
Palma herself doesn’t have a favorite pastry, and notes that
a few tries, but the third time was the proverbial charm, and
everything at the bistro is part of her work and passion and is
“Squishy 3.0” was born. Squishy, as the starter is lovingly called
unique to Clayton’s. Even the seasoning for the everything bagels
by the pastry staff, needs to be fed every 12-16 hours with a
is made in-house.
mixture of flour and water, or it will not survive to help create the beautiful sourdough breads that are used in Clayton’s sandwiches
While Palma is the pastry chef, she frequently collaborates with
and Croque Madames.
Executive Chef Ira Sylvester. She makes the sweet, creamy and
I had the opportunity to meet Squishy, who makes its home in a
tart lemon curd that accompanies Sylvester’s homemade ricotta,
five gallon bucket, and was impressed by his aroma and laid back
which comprise the ingredients in their lemon-ricotta breakfast
personality.
crêpe.
In addition to nurturing Squishy and his offspring, Palma is dedicated
When she’s not at Clayton’s, Palma enjoys experimenting with
to creating beautiful cakes, muffins, and bagels, as well as other
baking and creating savory dishes at home, and admits to indulging
seasonal delectables. The almond croissants and everything bagels
in “The Great British Bake Off” series.
are very popular, and the cinnamon rolls, which are available only on Sundays, sell out quickly. Palma sources quality ingredients for
Clayton’s Bakery & Bistro is located at 849 Orange Avenue, and is
all of her creations, using Valrhona and Cacao-Barry brands in all
open daily from 6 a.m. to 4 p.m., with extended hours Thursday
of her chocolate confections.
through Saturday until 9 p.m. for supper service.
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Coronado Magazine
Coronado Magazine
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We built them, We sell them, We lease them RECENT SALES ACTIVITY D
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Coronado Magazine
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The 18th Amendment was passed by Congress, overriding President Wilson’s veto in November 1918 and prohibition went into effect January 17, 1920. It prohibited the sale, import or transport of alcohol, but not consumption or owning of it. Ironically, liquor consumption went underground and went up, along with major criminal activity. Add to that the loss in tax revenue. In 1933 the 21st Amendment went into effect and repealed prohibition. “Drinking during the prohibition was risky, expensive and somewhat provocative,” said Craft Bartender Rourke Abt of the Loews Coronado Bay Resort. “People would sign up for clubs or attend lavish speakeasies and tote around a delicious cocktail in an elegant glass while dressed to the nines.” It was a different time. Abt has researched history of the prohibition era and created many of these iconic cocktails for Loews’ clientele. His congenial personality and exuberance for his craft offers the client more than just a drink at the bar. Abt explained the cocktail’s popularity in the 1920s. “While the booze was bad, the cocktails were great. Oftentimes the speakeasy proprietors would sneakily pour bathtub gin or rot-gut whiskey into an empty bottle with the good stuff label. This provided motivation for people to cook and prepare proper ingredients [for their cocktails] in the hopes of masking the poorly flavored and imposter alcohol. [Back then the age of processed food and drink] had not yet started, so the only option was to make mixers with fresh, local and house-made ingredients.” So what began a century ago as a way of hiding bootleg alcohol, has formulated into many of the classic cocktails we enjoy today. Here are some of Abt’s favorites. He’s added a little history to each one. “They are a century old and thriving! Prohibition era cocktails are delicious and it’s a fun way to enjoy a drinkable piece of history.”
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Coronado Magazine
The Revolving Door
“During the prohibition, people relied upon trusted sources,
2 ounces bourbon whiskey
belonging to clubs and attending speakeasies to be able to consume
.75 ounces lemon juice
alcohol.” “If a person was unable to find a source they would take it upon themself to source their own boot-legged booze. People would go up into Canada and pick up a bottle of Canadian whiskey and while they were there they would pick up something else. It’s even on Canada’s flag. Maple syrup. So up into Canada and right back down giving the cocktail its name; the Revolving Door.”
.5 ounces maple syrup dash of Angostura bitters dash of orange bitters Method: This cocktail is shaken and strained into a tumbler glass and garnished with a twist of orange peel.
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The Old Fashioned
“The Old Fashioned is probably the oldest personalized cocktail in history (early 1800’s). Just maybe a barman was nice enough to oblige a customer that asked for something personalized. The piece that enters a whiskey barrel is called the cock, and all the resting liquid below it would be the tails. Maybe he poured some of that into a glass with sugar, bitters and an orange peel giving birth to the word ‘cocktail.’” “I can’t recall exactly, but I remember reading that it wasn’t until the 1880’s that this cocktail was named the Old Fashioned. A patron asked a bar keep to make him the oldest cocktail that he knew. The barkeep shared this story and made him the drink and thus the Old Fashioned was given its name. This might be a tall tale, but it’s fun to think about. It was a popular drink during the prohibition.” “Gum syrup was the original simple syrup. It consists of sugar, water and agar. Agar is an emulsifier that suspends the oils found in sugar that would otherwise be lost through cooking.” Page 18
Coronado Magazine
2 ounces Basil Hayden bourbon .20 ounces gum syrup 3 dashes of angostura bitters Method: This cocktail is built right into a double old-fashioned glass over a block of ice and given a brief stir. This allows the drink holder to experience the cocktail as it goes from strong and aromatic to cool, diluted and smooth.
The Negroni
“The Negroni was invented in 1919 at Caffe Casoni in Italy. A friend asked the bartender for a strong version of the Americano and the bartender swapped the soda water for gin. The Negroni was considered to be an aperitif thanks to the Campari. Many cocktails have a dash or two of bitters, but the French and Italians make full sized bottles of bitters. This is to be enjoyed before dinner to prep the stomach for a full meal. It can also be enjoyed after dinner to aid in
.75 ounces Botanist gin .75 ounces Carpano Antica .75 ounces Campari Method: This cocktail is stirred and strained into a double old-fashioned glass over a block of ice and garnished with an orange peel
digestion; this would be called a digestif.” “This cocktail looks sweet, but packs a strong punch with a beautiful balance of booze, bitter and a touch of sweetness. It is revered as one of the most perfectly balanced cocktails ever invented.”
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Aviation Cocktail
“The Aviation is a beautifully forgotten classic cocktail that is
1.75 ounces Old Tom gin
making a new appearance in popularity. It first appeared around
.5 ounces Luxardo Maraschino liqueur
the 1910s and the few that were, ‘in the know’ would order this
.25 ounces Crème de Violette
cocktail anytime the rare creme de violette was available. Ordering
.75 ounces lemon juice
an aviation would impress the barkeep and was considered a ‘bartender’s handshake.’” “It’s made with the elusive crème de violette. Barkeeps would keep it on display in hopes that a knowledgeable consumer would order the aviation cocktail.” Page 20
Coronado Magazine
Method: This cocktail is shaken and double strained into a Nick and Nora glass and garnished with a Luxardo cherry.
The Clover Club
“The Clover Club is bright, fruity and totally boozy,” says Abt “It pre-dates the prohibition (late 1800’s) and got its name from the Philadelphia men’s club for lawyers and writers. It had some hard knocks and completely fell out of fashion;
2 ounces Plymouth gin .5 ounces Dolin dry vermouth .5 ounces raspberry syrup
anything with raspberries was only for girls. As it became
.5 ounces lemon juice
more prominent for women to be able to drink, it made a return
1/4 - 1/2 of an egg white
during the prohibition. Thankfully this cocktail is making a well-deserved and delicious return. It is made with a sweet and tart raspberry syrup.”
Method: Cocktail is dry shaken before wet and double-strained into a coupe glass and garnished with speared raspberry.
“Raspberry syrup was popular in those days to help mask the poor flavor of bathtub gin and imposter gins, said Abt.”
Coronado Magazine
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The Side Car
“The prohibition is a fun time to think about. The 1920’s represented change, growth, industry, inventions, jazz and personal creativity. This was post World War I where American troops were returning home to their families. People were very upbeat. Plus, they dressed really cool in the 1920’s. “The processing age had not started yet so when it came to cocktails everything was fresh, local and house-made. Some of the best cocktails with the coolest names ironically came out of the prohibition. I would love to go back in time and share a drink and a conversation with someone at a speakeasy.” “The Side Car was named after an American Army Captain who stopped by a bar in Paris for a drink daily. He drove his military motorcycle which had a side-car (the extra seat on a motorcycle), hence the name.”
1.5 ounce Remy Martin VSOP
The Last Word
“Created in 1916, the Last Word gained popularity in the 1920’s. It was served at the Detroit Athletic Club for a whopping 35 cents, making it the most expensive cocktail on the menu (about $9 dollars today). Rumor has it that it gained its name through its beautiful color and price tag. If you were in the market for a lady, it would be a wise investment to walk around with this elegant cocktail; it exuded class and wealth. No words needed.” “The Last Word was expensive because it wasn’t common for a cocktail during the prohibition to have three spirits from three different countries; France, Italy and England. It has been revered as one of the most well-balanced cocktails ever made.”
.75 ounces Tanqueray gin .75 ounces Green Chartreuse
.75 ounce Cointreau
.75 ounces Luxardo Maraschino liqueur
.75 ounce lemon juice
.75 ounces lime juice
Method: This cocktail is shaken and double strained into a nick and nora glass and garnished with an orange peel.
Method: Cocktail is shaken and double strained into a coupe glass and garnished with lime wheel or peel.
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Coronado Magazine
Coronado Magazine
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Coronado Magazine
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Coronado Magazine
The Chamber is community. We are devoted to making our community a great place to live, work and raise families. Everything we are and everything we do is in the service of a stronger community. What better way to celebrate a great place to live than Happy Hour at Il Fornaio on San Diego Bay! Unite for the greater good at www.CoronadoChamber.com
Catalyst. Convener. Champion.
Š 2020 W.A.C.E. Western Association of Chamber Executives
Coronado Magazine
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CORONADO DINING
Albaca (619) 435-3150 | 2000 second street | CoronadoIslandMarriott.com
SHARE Sadie Rose Bread VEG Spice rubbed, ricotta cream, herb oil Calamari Hoja santa remoulade, charred lemon Salsa & Chips V Verde, roja Guacamole V Tortilla chips, herb oil, toasted pumpkin seeds White Bean Hummus V Roasted mushrooms, tempeh chorizo, herb oil, grilled bread, and tomatillo chimichurri Baja Lettuce Wrap Tacos GF Miso and guajillo marinated NY steak, onion, cilantro, and peanut salsa Red Mojo Seafood Ceviche Wild Mexican shrimp, fish, octopus Alta Poke GF Local tuna, scallions, mango habanero soy sauce, roasted peanuts and avocado Squash Blossom Quesadilla Queso oaxaca, salsa verde Grilled Octopus & Chorizo Taco Pickled onions, salsa borracha Papas al Mojo Crispy Idaho potatoes, aioli, red mojo sauce Buffet breakfast, Continental breakfast, and Full American breakfast options
SMALL PLATES
Caesar Romaine lettuce, shaved dry jack cheese, brioche croutons Green Bean & Beet Salad V GF Arugula, agave cider, vinaigrette, ricotta yogurt, toasted pumpkin seeds Lentils and Root Veggie Salad V GF Fennel, celery root, rutabaga, carrots, endive, dates, artichoke dressing Roasted Seasonal Veggies Avocado mojo, peanuts, coffee nibs Charred Cauliflower Black and blue butter, green mole sauce
DRINK
Draft Beers
Baja Wines Emeve “Isabella” White Blend La Lomita “Tinto de la Hacienda” Cocktails Smokey Mule Summer Love Agua Bendita Alta Margarita
Coconut Margarita 1800 coconut tequila, triple sec, fresh lime juice and simple syrup
Cape Coronado Absolut® mandarin, cranberry, strawberry puree
PLATES Seafood Pasilla Rice GF Squid, octopus, wild Mexican shrimp, local fish, aioli, chimichurri Local Catch Couscous, roasted sunchokes, braised leeks, spinach, almond mole Alta Crispy Chicken Fideo seco, vegetable mole, local squash, cream Baja Crab Pasta Meyer lemon cream, crushed aleppo pepper Morita Pork Meatballs Heirloom mix rice, braised beans, pickled onion, tomatillo salsa, tortillas Snake River Rib Eye Butternut squash puree, roasted mushrooms, braised chipotle swiss chard, pomegranate glaze, goat cheese foam Coronado Burger Bacon jam, white cheddar, arugula, aioli, pretzel bun Crispy Local Fish Beer battered seasonal local fish, fries, tartar sauce Impossible Burger V Cheddar cheese, almond mayo, roasted tomato pepper jam Open 7 days a week! Breakfast: 6:30 a.m. - 11:30 a.m. Lunch: 11:30 a.m. - 2:00 p.m. Dinner: 5:00 p.m. - 9:00 p.m. For a full menu, please visit our website
Happy Hour Daily 3 to 6 p.m. in the Lizard Lounge
DINNER ASIAN TEMPTATIONS Chef’s Vegetarian Lettuce Wraps Wok-seared tofu, bamboo-shoots, water chestnuts, mushrooms, & hoisin sauce presented with cool lettuce cups for wrapping Siam Lettuce Wraps Chicken stir fried with bambooshoots, water chestnuts, mushrooms & hoisin sauce presented with cool lettuce cups for wrapping Peking Crispy Duck Breast Succulent Peking duck spiced with cinnamon, clove & star anise, with small steamed lotus buns, hoisin sauce, cucumber & scallions Crispy Calamari Deep fried to a golden crisp, served with an Asian Aioli sauce Crab and Cheese Wontons Served with sweet & pungent sauce Signapore Pork Pot Stickers Pan fried giant pork ravioli with soy ginger sesame sauce Asian Lettuce Wraps Tempura shrimp tossed with lemon mustard sauce & served w/ crispy shrimp chips Vegetable Spring Rolls Crispy rolls stuffed w/ mixed vegetables, served w/ sweet & sour sauce dipping sauce Edamame with Sea Salt Steamed edamame is perfectly balanced by sea salt
SOUPS
Last Emperor’s Wonton Mein & Chinese Greens Succulent Won Ton egg noodles, shrimp, BBQ pork and Chinese greens. Large enough for one person to experience eating like a king, or an excellent addition for dining family style Egg Drop Soup Vegetarian Hot & Sour Soup Miso Soup
NOODLED Chow Fun Fresh wide rice noodles stir fried with beef & broccoli Cantonese Crispy Pan Fried Mixed vegetables, shitake mushrooms and bamboo shoots wok fried w/ BBQ pork,chicken & shrimp in a light soy sauce Pad Thai Noodles Mei Fun rice noodles stir fried w/ chicken & shrimp, bean sprouts and eggs in a sweet and sour fish sauce with crushed peanuts BBQ Chicken Chow Mein Strips of BBQ duck stir or chicken fried with soft Cantonese noodles in a Thai sauce Signapore Style Rice Noodles Classic angel hair rice noodles stir fried w/ shrimp, bean sprouts & BBQ pork in Panang or Madras Curry Sauce Pad See-Ew Chow fun noodles stir fried w/ chicken & shrimp, broccoli, carrots & egg with sweet dark soy sauce and oyster sauce
DINNER STEAMED Mekong Seafood Shrimp, scallops, & calamari steamed in a aromatic broth of roasted garlic Emerald Shrimp Steamed tiger shrimp and broccoli in a ginger infused light soy broth Vietnamese Style White Fish White fish steamed in a light ginger soy sauce Moo Goo Gai Pan Chicken fillet sautéed with fresh mushroom, broccoli & snow peas For the complete menu, visit our website. Dog friendly patio y l d n e ri dining. Dog F
(619) 437-6677| 1301 Orange Ave.| bistrodasiacoronado.com
Bangkok Spicy Beef Sliced flank steak woked w/ green pepper, snow peas, bamboo shoots, water chestnuts, onions & mushrooms in a spicy Kung Pao Sauce Bistro Style Teriyaki Chicken Sizzling Teriyaki chicken breast served on a bed of bean sprouts & mushrooms Hanoi Style White Fish Stir fried white fish in a Cantonese black bean sauce, served in a sizzling hot plate Waikiki Pineapple Chicken Hawaiian style sweet & sour chicken with pineapple, bell peppers, carrots and onions Firecracker Shrimp Tempura shrimp with sliced onions and green peppers in a red pepper sauce Sweet & Soup Pork Wok fried with pineapple, bell peppers, carrots & onions in sweet & sour sauce
DINNER GRILLED
Hong Kong Steak Grilled New York steak with green pepper and sweet onion,served Benihana style Korean Steak New York steak grilled w/ caramelized sesame soy sauce, roasted garlic & charred onion Asian Salmon Fresh salmon grilled & served w/ garlic white sauce
SUSHI
Egg Masago Squid Shrimp Salmon Smoked Salmon Salmon Roe
Eel Seared Albacore Octopus Yellowtail Halibut Red Snapper Tuna
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 DINING
Bistro d’Asia
SIZZLED
chef: albert serrano
{ Rainbow afternoon, appetites filled soon }
@bluewatergrill
#EatMoreSeafood
SEASONAL SPECIAL: A TASTE OF LOUISIANA
NEW
shrimp & chicken gumbo {24} Shrimp, chicken and andouille sausage with okra, onions, peppers and celery, flavored with sassafras leaf over rice
chipotle blackened redfish {27} Red drum from the Gulf, chipotle dirty rice, and sweet corn and avocado relish
hermit crab viognier-marsanne, australia, ’15...$10.5
castle rock pinot noir, monterey, ’14...$9
*Oysters on the Half Shell {17} Ask your server for today’s selections *Ponzu Sashimi Scallops {16.5} Wasabi aioli, wakame salad and pickled ginger Oysters rockefeller {15} Four oysters, baked with creamed spinach, melted romano Mussels with Spanish Chorizo {15.5} Black mussels, grape tomatoes, garlic, white wine, grilled bread Steamer Pot of Clams {19.5} Steamed in white wine, garlic and butter Combo Pot of Mussels & Clams {18.5} Steamed in white wine, garlic and butter
Fish Tacos {17} Choice of blackened mahi mahi, crispy fried cod or shrimp. Served on flour or corn tortillas, with avocado, shredded cabbage, tomato and cotija cheese Grilled Salmon ciabatta {17} Open-faced on toasted ciabatta, arugula, tomato and honey mustard aioli Grilled Mahi Mahi Sandwich {17} Brioche bun, roasted tomato, jalapeño aioli
*Chilled seafood platter {34} Four oysters, four ponzu scallops and four shrimp
Seared Ahi Sandwich {18.5} Bluewater Burger {16.5} Wasabi aioli, pickled ginger, cilantro “An Aussie Classic!” Crispy onions, lime slaw, housemade potato chips wild arugula, heirloom tomato, beet slice, with a fried egg Albacore Tuna Melt {15} Cheddar cheese, oven dried Crab “BLTA” {18} tomato, sourdough and served with Bacon, arugula, avocado, tomato, housemade potato chips crab salad on sourdough served with housemade potato chips Old bay fried chicken lobster Roll {24} sandwich {16.5} Buttermilk fried chicken, swiss cheese, Served hot buttered or with chilled lobster in a toasted brioche bun with coleslaw, heirloom tomato, housemade potato chips housemade chips Angus Cheeseburger {15.5} Traditional works, choice of cheese, with choice of housemade potato chips or french fries. Add bacon $1.
OU-CAN-EAT AL-Y
sourdough bread WA RM
& DELICIO
US
Spicy Charred Edamame {6.5} Togarashi and lemon juice Baked Crab & Artichoke Dip {14} Topped with grated Romano cheese served with corn tortilla chips Calamari Fritti {15} Sweet chili sauce and cajun remoulade *Ahi Tuna Poke {15} Diced ahi tuna, avocado, tomato, cucumber, cilantro, ginger, soy sauce, sesame and chili oil maryland style Crabcakes {15.5} Remoulade, scallion oil and micro greens grilled spanish octopus {16.5} Potatoes, smoked paprika aioli and pickled onion Jumbo Prawn Cocktail {15.5} Housemade cocktail sauce *Seared Scallops w/Roasted Jalapeño Aioli {16.5} Tomato oil, chopped cilantro and bacon *seafood ceviche Cocktail {14.5} Citrus marinated shrimp and white fish, tomato, avocado, cilantro, tortilla chips
Seafood Louie Salad {19} Lettuce, tomatoes, cucumber, egg, avocado, San Francisco Louie dressing, red rock crab, bay shrimp caesar salad {9.5} Romaine hearts, anchovy, fresh grated parmesan with housemade lemon caesar dressing
Idaho Trout Amandine {24.5} Crusted with toasted almonds and sautéed, served with scalloped potatoes and sautéed vegetables Lemon Pepper Mahi Mahi {28} Sautéed with lemon pepper crust atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise chipotle Blackened Swordfish {33} Chipotle dirty rice, corn and avocado relish Prawn Linguine {20} Grape tomatoes, basil, garlic and spicy tomato broth
TODAY’S FISH our fish is cut on premise daily to meet our quality standards
Heirloom Tomato, Sautéed Seasonal Vegetables, Sautéed Spinach, Coleslaw, Green Rice, Scalloped Potatoes, Fries, Housemade Potato Chips
Sanddabs, CA, Sautéed {18} Rainbow Trout, Idaho {22} Shrimp Skewer {20} Shrimp & Scallop Skewer {24} Scallop Skewer {28}
Mahi Mahi, Pacific {27} Salmon, scottish {27} Swordfish, pacific {28.5} *Ahi Tuna, pacific {27}
GRAINS & GREENS
blacksheep farms riverside, ca
Oven Roasted Fingerling Potatoes/Applewood Bacon/Italian Parsley weiser family farms, tehachapi, ca
Roasted Spaghetti Squash/Pistachio underwood farms, moorpark, ca
HOUSEM OUS A
{CUP 6.75}
Magic Thai Salmon {18} Salmon, baby spinach, quinoa, tropical fruit salsa, zucchini, carrot, cabbage, red pepper, sesame seeds and herbed magic sauce
Grilled Baby Carrots/Thyme/Garlic
D
E
AM
WITH *AHI, SHRIMP, CHICKEN OR SALMON {18.5}
{BOWL 9.25}
AWAR WINNIND G
served with fresh coleslaw and choice of fries or housemade potato chips
Beer Battered Fish & Chips {19.5} Panko fried Shrimp {20} {CUP 6.75}
WEE SALADS LOCAL’S TIPS
{BOWL 9.25}
1) can’t decide? try the “half & half” 2) bring home a quart (comes with bread)
We work with the Aquarium of the Pacific’s Seafood for the Future to provide quality seafood from responsible sources. Learn more at seafoodforthefuture.org split plate charge $3.00. an optional 18% gratuity may be added to parties of 8 or more for your convenience. *served raw or undercooked or may contain raw or undercooked ingredients. consuming raw shellfish or raw, undercooked meats, poultry, seafood or eggs may increase risk of foodborne illness.
Fisherman’s Platter {24} Panko shrimp, sea scallops and beer battered fish CRAFTE
ND HA
TR
D
Garden Salad {8} Four lettuce mix with grape tomatoes, herb crouton and choice of dressing Crab & Avocado Salad {15} Arugula, mixed greens and vinaigrette Wedge Salad with Bacon {10} Blue cheese dressing, grape tomatoes and red onion. Add bay shrimp $8.5
*Pan-Seared Sea Scallops {29.5} Goat cheese grits, sweet corn, asparagus and chive oil mary’s Chicken “Under a Brick” {22} Herb-crusted and served with scalloped potatoes, grilled broccolini and asparagus USDA Prime Top Sirloin {28} Grilled and served with scalloped potatoes, asparagus, charred grape tomato, shallot herb butter Rock Lobster Tail {48} 11oz oven baked and served with drawn butter Alaskan King Crab {58} 1¼ lb split and served with drawn butter
1) Tropical Fruit Salsa 2) Mediterranean Herb Chermoula 3) Chimichurri
F
CORONADO DINING
LUNCH
spring 2020 | coronado
E AT Y R S E L F OU
key lime pie {8.5}
crÈme brûlée {8}
chocolate lava cake {9}
java Mud Pie {8.5}
Seasonal breaD puDDing {8}
chef: albert serrano
{ Seafood at night, sailors’ delight }
@bluewatergrill
#EatMoreSeafood
SEASONAL SPECIAL: A TASTE OF LOUISIANA
NEW
*Oysters on the Half Shell {17} Ask your server for today’s selections *Ponzu Sashimi Scallops {16.5} Wasabi aioli, wakame salad and pickled ginger Oysters rockefeller {15} Four oysters, baked with creamed spinach, melted romano Mussels with Spanish Chorizo {15.5} Black mussels, grape tomatoes, garlic, white wine, grilled bread Steamer Pot of Clams {19.5} Steamed in white wine, garlic and butter Combo Pot of Mussels & Clams {18.5} Steamed in white wine, garlic and butter *Chilled seafood platter {34} Four oysters, four ponzu scallops and four shrimp
shrimp & chicken gumbo {24} Shrimp, chicken and andouille sausage with okra, onions, peppers and celery, flavored with sassafras leaf over rice
chipotle blackened redfish {27} Red drum from the Gulf, chipotle dirty rice, and sweet corn and avocado relish
hermit crab viognier-marsanne, australia, ’15...$10.5
castle rock pinot noir, monterey, ’14...$9
idaho Trout Amandine {25.5} Crusted with toasted almonds and sautéed, served with scalloped potatoes and sautéed vegetables
Prawn Linguine {23} Grape tomatoes, basil, garlic and spicy tomato broth
Lemon Pepper Mahi Mahi {28.5} Sautéed with lemon pepper crust atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise chipotle Blackened swordfish {33} Chipotle dirty rice, corn and avocado relish
*Pan-Seared Sea Scallops {29.5} Goat cheese grits, sweet corn, asparagus and chive oil Rock Lobster Tail {48} 11oz oven baked and served with drawn butter Alaskan King Crab {58} 1¼ lb steamed and split, served with drawn butter
OU-CAN-EAT AL-Y
WA R M
& DELICIO
US
Spicy Charred Edamame {6.5} Togarashi and lemon juice Baked Crab & Artichoke Dip {14} Topped with grated Romano cheese served with corn tortilla chips Calamari Fritti {15} Sweet chili sauce and cajun remoulade *Ahi Tuna Poke {15} Diced ahi tuna, avocado, tomato, cucumber, cilantro, ginger, soy sauce, sesame and chili oil maryland style Crabcakes {15.5} Remoulade, scallion oil and micro greens Jumbo Prawn Cocktail {15.5} Housemade cocktail sauce grilled spanish octopus {16.5} Potatoes, smoked paprika aioli and pickled onion *Seared Scallops with Roasted Jalapeño Aioli {16.5} Tomato oil, chopped cilantro and bacon *seafood ceviche Cocktail {14.5} Citrus marinated shrimp and white fish, tomato, avocado, cilantro, tortilla chips
our fish is cut on premise daily to meet our quality standards
Sanddabs, CA, Sautéed {18.5} Rainbow Trout, Id {22} Shrimp Skewer {20} Shrimp & Scallop Skewer {24} Scallop Skewer {28}
1) Tropical Fruit Salsa 2) Mediterranean Herb Chermoula 3) Chimichurri Heirloom Tomato, Sautéed Seasonal Vegetables, Sautéed Spinach, Coleslaw, Green Rice, Scalloped Potatoes, Fries, Housemade Potato Chips
Grilled Baby Carrots/Thyme/Garlic blacksheep farms riverside, ca
Oven Roasted Fingerling Potatoes/Applewood Bacon/Italian Parsley weiser family farms, tehachapi, ca
Roasted Spaghetti Squash/Pistachio underwood farms, moorpark, ca
mary’s Chicken “Under a Brick” {23} Herb-crusted with parsley, rosemary, lemon-thyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus Angus New York Steak {34} Grilled and served with blue cheese butter, wilted spinach and scalloped potatoes USDA Prime Top Sirloin {28} Grilled and served with scalloped potatoes, asparagus, charred grape tomato and shallot herb butter
{CUP 6.75}
GRAINS & GREENS
WEE SALADS
D
{BOWL 9.25}
AWAR WINNIND G
served with fresh coleslaw and choice of fries or housemade potato chips
Beer Battered Fish & Chips {19.5} {CUP 6.75} LOCA TIP L’S
{BOWL 9.25}
can’t decide? try the half & half chowder
We work with the Aquarium of the Pacific’s Seafood for the Future to provide quality seafood from responsible sources. Learn more at seafoodforthefuture.org split plate charge $3.00. an optional 18% gratuity may be added to parties of 8 or more for your convenience. *served raw or undercooked or may contain raw or undercooked ingredients. consuming raw shellfish or raw, undercooked meats, poultry, seafood or eggs may increase risk of foodborne illness.
Panko fried Shrimp {22} Fisherman’s Platter {24} Panko shrimp, sea scallops and beer battered fish
CRAFTE
ND HA
TR
D
Garden Salad {8.5} Four lettuce mix with grape tomatoes, herb crouton and choice of dressing Crab & Avocado Salad {15} Arugula, mixed greens and vinaigrette Wedge Salad with Bacon {10} Blue cheese dressing, grape tomatoes and red onion. Add bay shrimp $8.5
Bluewater Burger {16.5} “An Aussie Classic!” Crispy onions, wild arugula, heirloom tomato, beet slice, with a fried egg Angus Cheeseburger {15.5} Traditional works, choice of cheese, with choice of housemade potato chips or french fries. Add bacon $1. Steak & Lobster {60} Grilled 8oz Top Sirloin Steak and 11oz Rock Lobster Tail, served with scalloped potatoes, asparagus, and shallot herb butter
US HOUSEMA
O AM
WITH *AHI, SHRIMP, CHICKEN OR SALMON {18.5}
Magic Thai Salmon {18} Salmon, baby spinach, quinoa, tropical fruit salsa, zucchini, carrot, cabbage, red pepper, sesame seeds and herbed magic sauce
Mahi Mahi, Pacific {27.5} Salmon, scottish {27} Swordfish, pacific {29} *Ahi Tuna, pacific {28.5}
E
Seafood Louie Salad {19} Lettuce, tomatoes, cucumber, egg, avocado with San Francisco Louie dressing, red rock crab and bay shrimp caesar salad {9.5} Romaine hearts, anchovy, fresh grated parmesan with housemade lemon caesar dressing
TODAY’S FISH
F
sourdough bread
E AT Y R S E L F OU
key lime pie {8.5}
crÈme brûlée {8}
chocolate lava cake {9}
java Mud Pie {8.5}
Seasonal breaD puDDing {8}
CORONADO DINING
DINNER
spring 2020 | coronado
CORONADO DINING
(619) 435-5425| 979 Orange Ave.
Breakfast
EGGS
OMELET Meatlover’s Bacon, sausage, ham & cheddar Denver Ham, green peppers, & onion Garbage 4 eggs, bacon, sausage, ham, three cheeses, & veggies
Veggie Muchroom, tomato, bell pepper, spinach, & onion Irish Homemade corned beef hash & cheddar Nado Swiss & tomato topped with avocado HOUSE SPECIALS Cha-Cha’s Chorizo Burrito Eggs, chorizo, feta, black beans, grilled onions, avocado, served w/homemade house salsa Steak & Eggs Served with hash browns and toast Pork Chops & Eggs Served with hash browns, toast & chutney
SCRAMBLES/BENEDICTS Eggs Benedict Served w/hashbrowns Florentine Benedict Spinch, tomato, smoked bacon with hash browns Country Benedict Spicy sausage, thick cut bacon, 2 poached eggs & country gravy on a tasted biscuit served w/ hashbrowns Veggie Scramble Eggs, mushrooms, bell peppers, & onions served with hash browns and toast Chorizo Scramble Eggs, chorizo, & cheese served with beans and a flour tortilla Machaca Scramble Eggs, Machaca beef, & cheese served with beans and a flour tortilla Mexicana Scramble Eggs, ham, cheese, tomato, onions and jalapeños served with beans and a flour tortilla
WAFFLES & MORE
Oatmeal Bowl
Old-Fashioned Waffle
Acai Bowl
Strawberry Shortcake Waffle
Yogurt Bowl
Birthday Pancake “Surprise”
Belgian Waffles
Chicken & Waffles
Call for daily specials or visit our take-out window for fresh baked bakery selections and a full beverage menu. “Where The Locals Go”
BREAKFAST SANDWICHES
Fried Egg Sandwich Omelet-style eggs, ham & American cheese Spicy Sausage English Muffin Omelet-style eggs, hot sausage & American cheese Croissant Veggie Sandwich Omelet-style eggs, avocado, tomato & Swiss Florentine Biscuit Omelet-style eggs filled with 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
HOURS Daily 6 a.m. – 10 p.m. Take-Out Window opens at 5 a.m.
y
riendl Dog F
PANINIS
Caprese Fresh tomato, housemade mozzerella, fresh basil, vinaigrette Coronado Cubano Turkey, ham, Swiss, dill pickles, mustard & mayo
London Broil Roast Beef Horseradish, cheddar, red onions, roasted red pepper, horseradish mayo Turkey Day Baked Turkey, stuffing, muenster, cranberry sauce, served with gravy BLTA Bacon, lettuce, tomato, avocado Peanut Butter & Jelly With banana
DINER PLATES
Baked Turkey & Stuffing Served w/cranberry sauce Baked Meatloaf & Gravy Flat Iron Steak Chicken Fried Steak Fish ‘N’ Chips Spaghetti & Meatballs Chicken Strips & Fries Open-Faced Turkey Sandwich Served w/mashed potatoes and gravy (All plates include homemade mashed potatoes, vegetables, a dinner roll & soup or salad)
SANDWICHES
SOUP & SALAD
The Dewey Cheese, grilled onions, thousand island dressing
Chicken Tortilla Soup (Cup or Bowl Serving Size)
Tuna Melt On marble rye w/cheddar Reuben Corned beef, Swiss, sauerkraut, 1,000 island on marble rye Traditional Monte Cristo Turkey, ham, Swiss, mayo, & mustard in deep fried batter
Soup of the Day (Cup or Bowl Serving Size) Homemade Chili Topped w/onions & cheese (Cup or Bowl Serving Size) Greek Salad Grilled chicken, black olives, tomatoes, pepperoncini, red onion, cucumber, feta, vinaigrette
STARTERS & SIDES French Fries +cheese +bacon
Chili Cheese Fries Onion Rings Mozzerella Sticks Fried Pickles Fried Zucchini Mac & Cheese Creamed Corn Coleslaw
SWEETS Homemade Apple Pie
Coconut, Banana, Strawberry or Chocolate Cream Pie Cherry or Blueberry Pie
Chocolate Chip Cookies Hot Fudge Sundae Ice Cream Scoops Milkshakes
Fresh baked donuts
CORONADO DINING
Lunch & Dinner
CORONADO DINING
French / Grain Natural Peanut Butter & Seasonal Scratch Made Jam 6 Avocado, Herbs, Tomato & Olive Oil market price Prosciutto, Fontina & House Date Kumquat Jam 9.5 + Egg 2
Lavender Honey Butter Sugar 12 Lemon Curd, Fresh Ricotta & Shortbread 14 Nutella, Peanut Butter, Banana 13 Dutch Baby…Lemon & Powdered Sugar 14
Proscuitto, Arugula Pesto & Parmasean 14.5 Maitake Mushrooms, Kale & Sweet Onion with Smoked Gouda Mornay Sauce 14
Ham & Gruyere 14 Kale, Garlic & Parmasean 15
Rosemary Ham, Gruyere, Egg on Sourdough 16 Egg, Bacon, Fontina on Butter Croissant 11 Egg, Arugula, Pickled Onions & Brie on Everything Croissant 12.5
Chipotle NY Steak, Egg, Fontina & Avocado on Butter Croissant 16
Egg, Sausage, Cheddar Bistro Bagel (herb & black pepper cream cheese, cucumber, tomato, red onion) Lorraine / Seasonal with House Potatoes or Seasonal Fruit 15 Irish Oatmeal with Brown Sugar, Banana, Golden Raisins 10 Acai topped with Seasonal Berries, Bananas, Granola, Coconut, Honey 11 +Natural Peanut Butter 2 Plain Greek Yogurt, Seasonal Fruit, Granola & Honey 10 Power Bowl Quinoa, Pickled Root Vegetables, Kale & Sun-dried Tomato Pesto 14
BAGELS 3 Salt / Everything / Cinnamon Sugar + Schmear 2 Plain / Caramelized Onion / Herb & Black Pepper CROISSANTS
Butter 3.75/ Everything 4 / Almond 5/ Chocolate 5 + Scratch Made Seasonal Jam 1
Pair With... ½ Avocado 4 / House Potatoes 4 / Seasonal Fruit 6/ House Sausage Patty or Links 5 / Bacon 5 kids menu available
split plate charge +2
parties of 6 or more +18 % gratuity
CREPES Lavender Honey Butter Sugar 12 Lemon Curd, Fresh Ricotta & Shortbread Crumble 14 Nutella, Peanut Butter, Banana 13
CREPES Proscuitto, Arugula Pesto & Parmasean 14.5 Maitake Mushrooms, Kale & Sweet Onion with Smoked Gouda Mornay Sauce 14
FRITTATAS Ham & Gruyere 14 Kale, Garlic & Parmasean 15 BOWLS Irish Oatmeal with Brown Sugar, Banana, Golden Raisins 10 Acai topped with Seasonal Berries, Bananas, Granola, Coconut, Honey 11 +Natural Peanut Butter 2 Plain Greek Yogurt, Seasonal Fruit, Granola & Honey 10 Power Bowl Quinoa, Pickled Root Vegetables, Kale & Sun-dried Tomato Pesto 14 HOUSE MADE QUICHE Lorraine / Seasonal 14 with House Potatoes or Seasonal Fruit 15
+ +
CHEF’S KITCHEN Croque Madame Rosemary Ham, Gruyere, Egg on Sourdough 16 Chorizo Biscuits & Gravy 15 +Egg 2 Cinnamon Pan Perdue 13 SOUP French Onion 11 Roasted Cauliflower & Charred Green Onion Salsa Verde 10 SALADS House Caesar with House Croutons 10 Garden with Basil Balsamic Vinaigrette 9 Mediterranean 12 + Chicken 5 SANDWICHES Egg, Bacon, Fontina on Butter Croissant 11 Egg, Arugula, Pickled Onions & Brie on Everything Croissant 12.50 Egg, Sausage, Cheddar on a House Bagel 9 1/2 Roasted Turkey & Brie on Sourdough 13 Arugula & Sun-Dried Tomato Pesto … With house chips & greens 1/2 Ham & Gruyere on Sourdough 13 With house chips & greens Veggie Wrap Spinach, Red Onion, Carrot, Mushroom, Gruyere, Garlic Aioli 11 Pair With... ½ Avocado 4 / House Potatoes 4 / Seasonal Fruit 6/ House Sausage Patty or Links 5 / Bacon 5 / Salad & House Vinaigrette 5 / Frites 5 parties of 6 or more +18 % gratuity Split Plate Charge +2
CORONADO DINING
+ +
TOASTS French / Grain Natural Peanut Butter & Seasonal Scratch Made Jam 6 Avocado, Herbs, Tomato & Olive Oil market price Prosciutto, Fontina & House Date & Kumquat Jam 9.5 +Egg 2 Egg Salad & Crispy Prosciutto 10
CORONADO DINING
STARTERS Baked Artichoke & Spinach Dip & Crostini 10 House Chips & House French Onion Dip 5 paired with crudités Pigs in a Blanket 8
SOUP French Onion 11 Roasted Cauliflower with charred green onion salsa verde 10 SALAD House Caesar with House Croutons 10 Garden with Basil Balsamic Vinaigrette 9 Mediterranean 12 Beet Salad Arugula, Baked Goat Cheese, Citrus & Pistachio Dust 13 + Chicken 5
SANDWICHES
1/2 Roasted Turkey & Brie on Sourdough 13 Arugula & Sun-dried Tomato Pesto With house chips & greens
1/2 Ham & Gruyere on Sourdough 13 lettuce, tomato, onion, mustard & mayo With house chips & greens Muffalata 12 Salami, Ham, Capicola, Olive Spread
Served with house chips Open Faced Rueben with House Made Sauerkraut 16 Served with house chips PO BOYS Served with house chips Fried Shrimp, Pickled Jalapeño Slaw, Chipotle Aioli 14
Pancetta, Arugula Pesto & Buffalo Mozzarella 13
WRAPS Served with house chips Veggie Spinach, Red Onion, Carrot, Mushroom, Gruyere, Garlic Aioli 11 Chicken Kale Caesar 14 GRILLED CHEESE on Sourdough & Served with house chips Croque Monsieur (ham , gruyere & bechamel) 16 Swiss & Cheddar 8 Tomato, Pancetta, Fontina & Cheddar 13 Cubano (Braised pork, ham, gruyere, pickles & mustard) 16 Pair With... Salad & House Vinaigrette 5 / Seasonal Fruit 6 / Frites 5 BOWLS Acai topped with Seasonal Berries, Bananas, Granola, Coconut, Honey 11 +Natural Peanut Butter 2 Plain Greek Yogurt, Seasonal Fruit, Granola & Honey 10 Power Bowl Quinoa, Pickled Root Vegetables, Kale & Sun-dried Tomato Pesto 14 split plate charge +2 Parties of 6 or more + 18 % gratuity
CORONADO DINING
Crispy Gnocchi 14
Béchamel Sauce & Parmesan
Baked Artichoke & Spinach Dip & Crostini 10 Snow Pea Risotto 15 Shaved Radish & Meyer Lemon Oil House Chips & House French Onion Dip 5 paired with Crudités Pigs in a Blanket 8
Artisanal Cheese & Charcuterie Pairing 33 includes accompaniments
French Onion 11 Roasted Cauliflower with Charred Green Onions & Salsa Verde 10
House Caesar with Daily Croutons 10 +Chicken 5 Little Gem Salad 15 Roasted Beets, Citrus segments, Toasted Cashews & Camembert Crostini Citrus Vinaigrette Garden with Basil Balsamic Vinaigrette 10
1/2 Roasted Chicken 22 Spinach Arugula Salad, Pancetta Roasted Shallots & Warm Sherry Vinaigrette Roasted Mahi Mahi 28 Warm Farro Salad, Radish, Roasted Turnips, Orange Segments & Toasted Almonds Prime N.Y. Strip Loin 36 Crispy Potato Cake, Roasted Asparagus & House Steak Sauce House Made Spicy Fettuccine 24 Carbonara with Uncured Pancetta Croque Monsieur (Ham , Gruyere & Béchamel) 18 with our simple garden salad Pair With… Mac & Cheese 8 Pommes Frites 5 Warm Farro Salad 6 Crispy Potato Cake 8 split plate charge +2
parties of 6 or more +18 % gratuity
CORONADO DINING
CORONADO DINING
CORONADO DINING
(619) 435-0454| 932 Orange Ave.|Primavera1st.com
MAIN MENU Carciofi al Burro Grilled artichoke hearts, lemon beurre blanc sauce Carpaccio al Grana Padano Thinly-sliced filet mignon, baby arugula, capers, EVOO, Grana Padano shavings
Risotto ai Quattro Formaggio Creamy risotto, gorgonzola, parmigiano, mozzarella, provolone Tortellini Verdi Spinach tortellini stuffed with ricotta, porcini mushroom, tomato cream sauce
Scampi alla Griglia Pancetta-wrapped jumbo scampi, white wine, lemon and paprika reduction sauce
Insalata di Barbabietole Roasted red beets, arugula, goat cheese, candied walnuts, crimson pear, citrus vinaigrette Insalata Caprese Organic Kumato tomato, basil, pesto, Bufala mozzarella, balsamic syrup
HOURS
Agnello con Balsamico Grilled lamb chops, topped with balsamic vinegar, EVOO, garlic, fresh herb sauce Linguine alle Vongole Linguini with Manila clams in red or white broth Scampi Classico Jumbo scampi, white wine, garlic, lemon butter sauce, served over linguini Pappardelle alla Bolognese Pappardelle, veal, pork and beef ragu, dried chile oil, mascarpone
Osso Buco alla Milanese Slowly braised veal shank with vegetables, white wine and broth, served with risotto or fettuccine Happy Hours: Weekdays 5-7 p.m. Ask about our Tuscany Room, a private dining room that accommodates up to 14 guests! For our full menu, please visit our website.
Sunday through Thursday 5-9 p.m., Friday & Saturday 5-10 p.m.
Serving Great Food For More Than 30 years! 20
Pollo Parmigiano con Melanzane Panko-breaded chicken breast, eggplant, mozzarella cheese, house marinara sauce Vitello Piccatina al Limone Veal medallions, mushrooms, lemon, butter, capers, white wine sauce
Polpo al Limone Grilled Spanish octopus, fresh herb and lemon dressing
Avocado alla Griglia Grilled jumbo shrimp, avocado, artichokes hearts, toasted crostini, lemon herb vinaigrette
Ravioli di Aragosta Lobster-stuffed ravioli, creamy tomato vodka cream sauce
2019 Coronado Magazine - October
CORONADO DINING
Primavera Ristorante
CORONADO DINING
Enjoy live music every Friday and Saturday from 6-10pm
BEACHSIDE DINING AT ITS BEST
DINNER
BEGINNINGS
SHUCKED PACIFIC OYSTERS* half dozen 25, full dozen 40 cocktail sauce, lemon, champagne mignonette SHEERWATER CRAB CAKE 28 ravigote sauce, charred citrus, zucchini basil pesto ROASTED BUTTERNUT SQUASH SOUP 14 Italian parsley oil, toasted almonds shaved garden vegetables, endive, radicchio, sherry vinegar, marcona almonds ORGANIC FARM STAND GREENS 16 CLASSIC CAESAR SALAD 16 baby romaine, torn croutons, roma tomatoes, lemon caesar dressing, parmigiano reggiano CALIFORNIA WEDGE SALAD 18 avocado crema, tomato, torn croutons, house made bleu cheese dressing, candied bacon, shaved onion HOUSE MADE FRESH RICOTTA GNUDIS 22.50 wild mushroom ragout, watercress coulis, parmesan MOULES-FRITES 26 steamed Prince Edward Island mussels, white wine, garlic, parsley butter, french fries
STEAKS + CHOPS
18OZ PORK PORTERHOUSE 48 charbroiled pork porterhouse, caramelized onion jam, braised cabbage, roasted apple CAB 8OZ BEEF TENDERLOIN 52 wet-aged, center-cut beef tenderloin, confit vine tomato, braised shallot, mashed potatoes, green peppercorn sauce FORK TENDER BRAISED BONE-IN SHORT RIB 56 bourbon glaze, caramelized shallots, glazed carrots, mashed potatoes NAPA VALLEY LAMB DUET 58 double lamb chop & braised shoulder, piment d’ville, confit vine tomato, asparagus AGED PRIME 14OZ NY STRIP LOIN 64 long-aged prime New York strip, roasted fingerling potatoes, confit vine tomato, braised shallot CARVED TABLESIDE 38OZ PRIME TOMAHAWK 135 long-aged certified usda prime tomahawk, maldon sea salt, roasted mushroom, crispy fingerling potatoes, beurre maître d’hôtel
MAKE IT A SURF + TURF:
shrimp scampi 31 butter-poached king crab legs 35 jumbo lump crab crusted 36
A LA CARTE SAUCES:
beurre maître d’hôtel 5 bordelaise sauce 5 chimichurri 5 green peppercorn sauce 6
A LA CARTE SIDES:
braised cabbage 9 crispy potatoes 9 harissa couscous 9 parmesan truffle fries 9 bleu cheese mac + cheese 10 pan-roasted mushrooms 13 grilled asparagus 13 mashed potatoes 9 cheddar mashed potatoes 11
ENTRÉES
SLOW-BAKED ACORN SQUASH 26 Israeli couscous, orange-glazed root vegetables, herb salad ROASTED JIDORI CHICKEN BREAST 35 porcini mushrooms, roasted chestnuts, glazed celery root, cabbage, marsala reduction LOCAL HALIBUT 37 Italian parsley risotto, confit piquillo peppers, preserved lemon LOCAL SEA BASS 37 braised sunchokes, fingerling potatos, confit radishes, saffron citrus beurre blanc
GLUTEN FREE
VEGAN
VEGETARIAN
1500 Orange Ave, Coronado, CA 92118
hoteldel.com/restaurant-coronado/sheerwater/
619.435.8110 | 1001 C Avenue
APPETIZERS
Spring Rolls Four deep-fried spring rolls with ground chicken, cabbage, carrots, & clear thin noodles served with plum sauce Satay Four pieces of skewered chicken served with peanut sauce Swaddee Shrimp Garlic marinated shrimp, cilantro & black pepper wrapped in a spring roll skin; served with plum sauce
NOODLES & RICE 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
HOURS
SOUPS Gang Jued Clear broth with chinese cabbage, ground pork, clear noodles and scallions Tom Yum Spicy broth seasoned with lemon grass, lime juice, tomato, green onion and mushroom Tom Kar Vividly flavored coconut soup; seasoned with lime juice, lemon grass, tomato, green onion and mushroom Poh Tak Large tasty soup with shrimp, scallops, mussels and squid; seasoned with spicy sauce, lemon grass and basil
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
SPECIALTIES
Pae Sa Steamed whole fish flavored with plum sauce; topped with ginger, parsley and steamed vegetables Pla Kratiam 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 Full menu available online!
ESTABLISHED IN 1996 - LOCALLY OWNED AND OPERATED, AUTHENTIC THAI CUISINE
CORONADO DINING
Swaddee
Page 44
Coronado Magazine
CORONADO DINING
Inventive Chef-Driven Fare
California Cuisine
Seasonal Menu Items
Hand-Crafted Cocktails
CrownLanding.com
619.424.4000
Page 46
Coronado Magazine
Coronado Magazine
Page 47
Turn Left!
Leave the world behind as you enjoy a scenic drive through the rolling hills of Northeast San Diego and discover some truly excellent wines. by Kris Grant The next time you want to escape the hustle of city life, I suggest you head east to San Diego’s backcountry. And for a most pleasant springtime country drive, turn left on Highway 79 once you reach Santa Isabel.
1824 and today a California Historical Landmark. Here, I walked quietly through the cemetery, marveling at the history depicted on the gravestones, and the respect paid to veterans, many You all know Santa Isabel, don’t you? This hamlet is 56 of them of Native American heritage. miles from Coronado and home to Dudley’s Bakery (founded 1963), where you simply must stop for coffee Much of the land along the 79 route is and a pastry, but more importantly, pick up a couple Indian Reservation Land, including the loaves of freshly baked bread. You can choose from 43 Santa Ysabel Band of Diegueño Indians (surrounding the mission) and the varieties. Los Coyotes Band of Mission Indians, Most people make the mistake of heading straight up whose territory ranges from the backside the hill on 79 to San Diego County’s famous little apple of the Palomar Mountain down to the town. I like Julian, and I might pay a visit there when Anza-Borrego Desert. The fact that these the snow is falling. But this trip is all about grapes, not are Indian lands is probably what prevented development of these pristine lands. So, thank apples. you to our Native Indian tribes! From Santa Isabel, it’s just 30 minutes to my new favorite wine country. Well, heck, it might take you as long as an hour if you’re like me and like to pull over and take photos at every bend in the road. I imagine the landscape hasn’t changed much since the Butterfield Stage whipped through the valley with the mail in the 1850s. You’ll find oak trees hugging the road and wideopen vistas of rolling hills, dotted with happy cows. You might want to check out the charming Santa Ysabel Chapel, an outpost of Mission San Diego built in Page 48
Coronado Magazine
You’ll pass by the Mataguay Boy Scout Ranch, the Warner Springs Resort, and the U.S. Navy’s Remote Training Site. Yes, just off Highway 79 in rugged boulder-laden terrain is a 6,100-acre Navy site for SERE (survival, evasion, resistance and escape) training. Next thing you know, you’ve arrived at the aptly named Sunshine Summit – population 270 and elevation 3,277 feet – where you’ll find two wineries, Shadow Mountain and Sierra Roble, right next door to each other. A third winery, Hawk Watch, is just two miles down the highway and not to be missed.
Wine tasting and picnicking go handThis wine tasting is a step back in time. These three North County wineries retain an intimate camaraderie with their customers. Most likely, you’ll get to meet the winery owners who have put their heart and souls and tremendous amounts of sweat equity into every vine, every grape and every pour.
in-hand under a giant pepper tree at Shadow Mountain Winery.
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Shadow Mountain Vineyards
My first stop is at one of the oldest wineries operating in San Diego County: Shadow Mountain Winery’s monument sign (and that of its neighbor, Sierra Roble) are easy to miss as you approach from the east, so keep a sharp eye out. Along the half-mile dirt drive up the mountainside, you’ll see friendly signs pointing out the vines, such as “Go slow for Merlot.” Those vines were still dormant at press time, but should be flowering by spring, and downright lush by May, along with the lilac bushes that grow outside the tasting room.
While most people might think that California’s wine country originated in Napa Valley, it actually began in San Diego and spread northward, explains Pam McGeary, who along with husband and master winemaker, Alex, owns the winery. “Wineries were established at the same time as the missions, and the first missions were established in San Diego,” McGeary said. “They needed altar wine, and as the missions moved north, so did the wine industry, expanding to Cucamonga, then the Los Angeles basin, then eventually to Napa and Sonoma.”
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Pam and Alex McGeary, owners, Shadow Mountain Winery Pam and Alex were veterans of the wine industry, working in the 1970s for one of California’s first wineries, Brookside Winery, which had 32 tasting rooms throughout the state including locations in Bonita, Escondido and Pacific Beach. “We learned our trade from a fifth generation winery family,” she said. Both Alex and Pam have degrees from San Diego State University, where they met,
but Brookside also sent Alex to UC Davis where he received degrees in viticulture and enology. After Brookside, the McGearys opened one of the first wine bars in Orange County, the Old Dana Point Café & Wine Bar. But they found that the emphasis was on “café,” with all the work that came with that. After 14 years, they were ready for a new chapter. The stars aligned when, on a trip to Borrego Springs, they passed through Sunshine Summit and spied a sign: “Mini Winery for Sale; Turnkey Operation.”
They investigated further and met Helen and Gus Mase, who had established the winery in 1945. The Mases chose the area because it reminded them of the warm, dry climate of their native Piedmont area of Northern Italy. The McGearys took over the Mase property in 1990 and expanded production, planting several new grape varietals. They persevered through years of struggle and trial, including a 1995 fire that blasted through Sunshine Summit and leveled everything except for the grapevines, although it did singe the Muscat. In the
year 2000, the McGearys moved the tasting room and winery from the highway up to its present location, and for most years, they’ve enjoyed robust yields. However, in 2006, a late frost wiped out 80 percent of their Voignier harvest. But the couple learned to roll with the punches and for the most part, have found that life operating a small winery has been good, very good. Today, Shadow Mountain’s 25 acres produce 12 varietals of wine, each planted at a slightly different altitude. The 3,500-foot elevation keeps the fruit fresh and limits over-ripening, resulting in wines with delicate aromas and more nuanced expression.
Shadow Mountain is best known for its reds, and recently garnered a Double Gold for its 2017 Sangiovese, a Gold for its 2016 Merlot and a Silver for its 2016 Tempranillo from the San Francisco Chronicle’s 2020 Wine Competition. One of its most popular blends is “Old Gus,’ a Rhone-style red table wine that is 60 percent Syrah, 40 percent Grenache with a splash of Barbera. The Syrah vines were planted by Gus Mase in 1945. I found this wine both rich and mellow and bought a bottle to bring home and share with friends. The winery’s small, intimate tasting room is graced by a 20-foot bar, which the McGearys had milled down from an 800-gallon redwood wine vat from the old Virginia Dare winery in Cucamonga. It had been part of their former winery in Dana Point, and it was no small task to move it up to Sunshine Summit. “But this wood is estimated to be from 300-to-400-year old California redwoods,” Pam McGeary said. “We couldn’t leave it behind.” Outside, there’s a veranda and tented patio area where entertainers play on busier holiday weekends and for special members’ events, and something that’s truly special: overnight tent cabins!
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Romance Under the Stars
I often wish I could travel back in time and experience the “Tent City” life that operated at Hotel del Coronado from around 1900 through the 1930s. The two tent cabins at Shadow Mountain gives a clue, although I’ll bet Tent City was never so quiet and posh. A peek inside shows that tent cabins can be downright inviting, even luxurious.
“These people treat us like extended family,” he said of Pam and Alex. Jim said he’s always been enthralled with all that San Diego County has to offer, and discovered the winery several years ago while on a drive with his wife Susan. “You see this sign that says “Wine Tasting” and you think, ‘Why not?’” he said of his first visit. “It’s fun and you get to taste so many incredible wines.”
Pam McGeary notes that, by design, there is no television and no Internet service, but the tents that rent for about $125 (depending on day and season) do come with a complimentary bottle of wine and coffee with coffee maker. Restrooms and an inviting shower room, furnished with fluffy towels and toiletries, are adjacent to the cabins. McGeary recommends bringing along a good book or two and a “French picnic” of cheeses, salami, salads (perhaps a stop at Boney’s Bayside Market before you take off is in order?) and enjoying it on the patio deck adjoining the two cabins. Alternatively, the highly regarded restaurant, “The Grill” at the Warner Springs Resort, is eight miles east.
Coincidentally, Jim learned that Alex hails from Turtle Creek, Pa, not far from Etna, Pa., where he and Susan were high school sweethearts. Last year Jim retired from a 36-year “second career” as Sports Director at NBC/39, which followed his pro football career, which followed his Penn State football. Now Jim and Susan have joined the Shadow Mountain Wine Club and occasionally attend the winery’s members’ events. “We’ve met so many great people who live in the Warner township area,” he said.
“Stargazing is especially rewarding at Shadow Mountain,” said McGeary, “because the entire area is in the Palomar Observatory blackout zone. It’s one of the largest telescopes in the world and Cal Tech still uses it,” she said. “It gets quite dark here at night; the high school down in Warner Springs isn’t allowed to have night-lit football games.” McGeary confesses that she is known as the local area’s unofficial concierge, “because I’ve been here 30 years,” she says. But Coronado’s Jim Laslavic says it’s more than that.
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Shadow Mountain holds monthly events, usually with live music, and an annual barbecue, for its Wine Club members. Pam laughs when recalling a recent “I Love Lucy” grape stomp. “Our members came dressed as Lucy and we would let them get in the vat and stomp the grapes and see who could get the most juice. It’s very competitive and great fun.” 34680 Highway 79, Warner Springs (760) 782-0778 shadowmountainvineyards.com Hours: Wednesday – Sunday (and Monday holidays): 10 a.m. – 5 p.m.
Sierra Roble Winery
I walk into the small tasting room at Sierra Roble as a guest of my friend, Shelle Knutson, who introduces me to the owners Dave and Janine Lowe. The Lowes are behind the bar serving their guests who number about eight at the moment. Also greeting me is the Lowe’s poodle, Chance. Shelle and her husband, Rod, are, like me, members of Jojoba Hills RV Resort, also on Highway 79, a few miles up the road. The Knutsons are Wine Club members here at Sierra Roble, and as such, among other benefits, are entitled to free wine tastings on each visit, and that extends to their lucky guests as well. Dave Lowe shares that he retired from SEMPRE Energy (parent company of SDG&E) in 2005 where he worked as credit manager at the downtown headquarters, in the building that is now owned but not occupied by the city of San Diego and, well, let’s not get into that ball of wax! Anyway, Lowe retired from SEMPRE in 2005, accepting a position as manager of the Warner Springs resort, where he worked until 2010. The Lowes had built their dream home in Warner Springs in 2002. Using a half acre of their property, Dave planted a vineyard in 2005, and began voraciously studying the history and culture of winemaking and took a nine-month series of classes sponsored by the San Diego County Vintners Association. “I got hold of every book on winemaking I could find,” he said. “And I talked with other winemakers, including the folks at Shadow Mountain and Hawk Watch and some of the winemakers down in Temecula.” The year 2007 was his first harvest and the idea of owning a winery took root. “Originally I was just going to make wine for the family but after I retired completely (he worked as manager of the Warner Springs Resort from 2005 until 2010), that’s when we bought the 15 acres,” Lowe said. The property was all sagebrush on the northeast slope of Palomar Mountain. “We had to brush it, plant it and build the tasting room and winery, including barrel storage, crush pad and case storage. I laid it all out myself,” Lowe said.
Dave and Janine Lowe, owners, Sierra Roble Winery Lowe started with three acres in 2011, ordering 2,000 vines from nurseries in California’s Central Valley that included traditional Bordeaux varietals such as Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and Semillon. Sierra Roble’s patio and cantilevered deck with shade-providing pergolas take in magnificent views of the vineyards and mountains beyond. There’s a large fireplace, not needed today, but I can imagine it giving off a warm glow at one of the winery’s Club Member dinners, which are frequently catered by the Lowe’s daughter, April Reals, although the Lowes also turn to other caterers and sometimes bring in popular food trucks. Shelle says April is a phenomenal cook, and when I look at the winery’s Facebook page photos, I’m an instant believer. Meanwhile, Shelle and I get into a conversation – and it seems conversation always flows so easily when it’s accompanied by good wine. I learn that she and her husband, Rod, a retired Navy captain, lived in Coronado just two blocks away from my house during two of his tours of duty, the last in the 1990s when Rod was Commanding Officer of the (then) Naval Amphibious Base. Rod was also a Vietnam War fighter pilot and one of the first to be shot down in 1965. He was a POW for seven and half years! I marvel at how he, and others like my friend, the late Vice Admiral Ed Martin and Vice Admiral James Stockdale, managed to not only survive but to thrive after their release. God bless them!
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Hawk Watch Winery Sierra Roble’s “Aventura” was a recent Silver Award winner at the Del Mar Fair. It’s a nonvintage blend of 35 percent 2013 Merlot; 25 percent 2014 Cabernet Sauvignon, 20 percent 2014 Cabernet Franc and 20 percent 2014 Malbec. The wine is dry but smooth, with hints of plum and dark berry. Other awards have come from the Los Angeles County Fair and Orange County Fair, including a Double Gold for Blanco de Verano in 2017. Today, Sierra Roble is producing about 800 cases per year, all sold at the winery and/or shipped to wine club members. “We’re not making money,” Dave Lowe admits, with a hearty laugh. “Are you kidding? We keep plowing it back into more vineyards. Maybe our kids or grandkids will pull in the big bucks. We just wanted to make our own wine and we love being around people who are always in a good mood.”
I sit outside on one of the verandas at Hawk Watch Winery and enjoy a glorious glass of Syrah, which the winery specializes in. Hawk Watch, which has already received six 90+ scores for its wines from Wine Enthusiast magazine, is located on Chihuahua Valley Road, just off Highway 79, and in case you’re interested, there are also three Air BnBs on this rural road.
Shelle is a member of this wine club as well and we enjoy some salami, Brie cheese and crackers she has brought along. The sun is setting, the light breeze is warm and it’s a perfect ending to my day of wine tasting. Once upon a time (and not that long ago) Lisa and Mike Schnell, who lived in Temecula, were in agony over their long commutes and ever-increasing traffic to their corporate jobs. Lisa, an executive assistant to a Wells Fargo vice president in Corona, was spending three and a half hours on the road daily; Mike was logging three hours daily up and back to Chino where he was the human resource director at a Mattel distribution center.
He adds: “People don’t bitch about wine.” 34810 Highway 79 Warner Springs (760) 456-9463 sierraroble.com Hours: Friday, noon – 5 Saturday and Sunday (and Monday holidays) 11 a.m. – 5 p.m.
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When the couple turned 39, they said enough is enough. In a heart-to-heart conversation, they decided to slam on the brakes and make a U-turn to a new career.
Mike and Lisa Schnell, Owners, Hawk Watch Winery They considered three possible new ventures: Owning a bed and breakfast, opening a brewery or starting a winery. When Mike’s sister sent him a book about operating a B&B and it posed the question, “How do you feel about having guests stay in your home 24 hours a day, every day of the year?” he and Lisa quickly crossed that idea off their list. And although Mike was already a respected homebrewer, supplying many friends with kegs for weddings and special events, he realized brewpubs were more closely aligned with bars, and he didn’t relish being in a policing role. “I really wanted to be outdoors as much as indoors,” he said. The Schnells turned to their good friend and winemaker, the late Vince Cilurzo, who had planted the first grapevines in Temecula.
They had met Vince and Audrey Cilurzo and their son Vinnie, a master brewer, while wine tasting at their winery in 1991 and the following year had their wedding rehearsal dinner at their home. “Vince gave me three great pieces of advice,” said Mike Schnell. “He told me to choose a great location, only open with great wines or people wouldn’t come back, and stay small.” In 2001, the Schnells opted to buy ten acres in the Warner Township rather than Temecula, which Mike felt had stricter regulations and policies, plus the land was less expensive. “I’ve always liked the laid-back vibe of San Diego County,” he said, noting that his brother David, a retired Navy captain, sisterin-law Gina and their two boys, Eric and Evan, live in ‘laid-back’ Coronado.
“We rolled the dice and said we’d make it work,” Schnell remembers. ”We jumped in with both feet and hoped to hell there was water in the pool. “We didn’t have a safety net,” he added. “We purchased the land and built the winery without a loan; we did it with cash we had saved.” And that meant doing a lot of the work themselves. For the first couple of years, Lisa kept her corporate job, while Mike cleared and planted the land and Lisa, on her days off and during evening hours, installed all the irrigation plumbing. Mike worked over the next five years for Leoness Cellars in Temecula. He
Hawk Watch Winery’s outdoor spaces invite you to linger awhile
began as a tasting room server, was promoted to enologist nine months after his start date and to assistant winemaker a year after that. “I needed to learn how tasting rooms work,” Schnell said. “It was incredibly educational. I learned that the work can be mentally challenging in that you need to be ‘up’ every time someone comes up to the bar.” The Schnells planted an initial 100 vines in a small garden patch while Mike read all he could about how to lay out the vineyard. They also built a home on their property. Mike also supervised the installation of the winery’s 1,500-square-foot building, and installed all the electrical systems himself. The combination tasting room and winery holds all their barrels and about 12 percent of their wine; about 2,500 cases are stored in a temperature-controlled warehouse in Temecula. The Schnells may not have children, but they have nine nieces and nephews, some of whom may want to join them in their trade one day. Meanwhile, Schnell says they regard the Hawk Watch Winery as their baby. “We have 4,782 children,” he says of the many vines he has planted. “And if any of them misbehave we can always replace them with a new variety.” 270 Chihuahua Valley Road Warner Springs (951) 326-4692 Hours: Friday, noon – 5 p.m.; Saturday and Sunday, 10 a.m. – 5 p.m.
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Confessions of a Perfect(ish) Mom by Hattie Foote
Channeling Mr. Rogers This month I am going to channel my inner Mister Rogers and talk neighbors. Coronado is not only the place where you can borrow a cup of sugar, but more than likely they will hand it over the fence due to our cozy proximity. Coronado Magazine
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PARENTING Sometimes I think our neighbors know more about us than some of our extended family! We see them at least once a day, they hear everything we are hollering about, and I can always smell what’s cooking next door. I know it’s a preference, many people wish they had acres of land and peace and quiet. Not me, when Chris is out of town, I feel peace knowing I can yell to my next-door neighbor Sarah when an ax murderer comes and finds me. Dramatic yes, but also prepared. My daughter went through a phase where she sang Firework by Katy Perry at the top of her lungs and off key, every single night after we put her to sleep. My neighbor (Hi Steph!) wrote me an email saying she enjoyed her nightly performances, and it made me smile because I was grateful that she embraced the chaos. I know she heard every time I yelled, or the kids acted like wild animals, but she never once made me feel self-conscious or judged. Not to say all neighbors are peaches, but our experience has been mostly positive. When we found out we were expecting our first baby, we decided it was time to move from our little apartment on Orange. We found a sweet cottage on B, and we went to peek inside the windows. As I was in the bushes drooling over the house, I heard a friendly hello from next door. I turned around and there was this beautiful angel woman smiling at us. She surely could have done a citizen’s arrest on me for trespassing, but instead she said “Hi, I’m Rachel!” When you look up dream neighbors in the dictionary, The Cline Family is surely pictured. David and Rachel have three darling kids, twins Reese and Riley, and little David who I wouldn’t be opposed to as a son in law in the future. We spent many afternoons in our front yards with a glass of wine and unlimited cheerios. It was such a simple time and I cherish those memories. We both eventually moved, but that’s the beauty of Coronado, we still see each other all around town!
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I admire Rachel for being such an amazing, down to earth mom, all while looking like a fox! So without further ado, meet Rachel Cline!
PARENTING
I absolutely love our community. There are so many special things about Coronado that make it a special place to raise kids.
I met my husband, David, in 2002. We have been married for 15 years. We are still in love and still really like each other! David is who really insisted on buying a house in Coronado. He brought me here and has kept us here.
David first visited Coronado in the ‘80s. While he was at boot camp in Point Loma a family of another E-1 in his
company came to visit upon their graduation. As part of the boot camp celebration, the family drove the young
newly enlisted men to see Coronado. David fell in love with Coronado immediately and this E-1 from Philly,
PA, remembers telling his friend that - “someday I will live here.�
What started out as a dream for a young enlisted E1 -
became a reality in 2004 when David and I moved to Coronado.
We are the Cline Family: David W., Rachel, Reese and Riley (twins age 9) and David O, (age 8).
Tell us a little about yourself and your family. I was born in San Diego, my father was a Naval officer stationed here. My
childhood was spent in Los Angeles County. College brought me back to San Diego and a career in real estate and working as a commercial escrow officer
kept me here. I constantly love learning, trying new things and traveling to new places with our family of five.
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PARENTING
What are your favorite things about raising kids in Coronado. I absolutely love our community. There are so many special things about Coronado that make it a special place to raise kids. I love
that our amazing weather keeps families outdoors here….walking to school, riding bikes, playing at the beach. I love that we
have an amazing library, community center and schools. Our kids attend Sacred Heart Parish School, which is a perfect fit for our
family. I love that my kids enjoy going to
school everyday. They love learning, their
teachers and their classmates. That is pretty special.
Describe motherhood in three words.
and stories. I love that they feel the need
A blessing, a privilege, never-ending.
is tuning them out - - again - - lotssss of
What is a big mom fail that still sticks out to you.
to connect with each kid face to face and
There is not one “big fail” I can think of. I
am sure it is coming! I can think of several
to tell me the who, what, where, whys and
did you knows of their days. My daily fail talking at our house. I am working daily
really hearing about what is important to them.
I asked my kids what they think my biggest
little fails, several, ok most likely several
mom fail is….
kindest, most patient mom. I have high
They all agree it is “freaking out when we
I feel like I have failed.
hurt. I may have gone overboard with ice-
daily fails. I am not always the nicest, expectations of my kids and when they fail,
I am working on being less distracted, as in
fall.” Hey, no one wants to see their kids
packs and bandages too many times. I will
take that as my “big mom fail,” if that is
not checking my mobile phone when I am
what they think it is!
to say and actually hearing them. With
I am sure that answer will change once
with my kids, listening to what they have three kids all so close in age there is a lot of talking at our house, constant questions
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they are teenagers.
Definitely, one of my favorite things about
raising our kids here is seeing them smiling
(and talking) when I pick them up from school.
If you could give one piece of advice to a new mom, what would it be? Mommin’ ain’t easy. Ask for help, reach
out, don’t try to be a super mom all the time. (I need to heed this advice).
Life is going too fast; enjoy every moment with your kids. Do what works for you
and your family and try not to compare yourself to other moms. Not all of us moms
have it all together. It may seem like we do, but know we are struggling in some area of
our lives, too. We are all better moms if we stay positive and offer sincere support and encouragement to one another.
Remember, it takes a village and fortunately we live in a wonderful village full of amazing moms!
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Coronado Magazine
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FASHION
Recherché by Jas Blynn The runways were filled with fun and color for this coming season. Where to begin? Not just for the cooler months any longer, bright, colorful leather is making a splash. Look for made-for-matching skirts and tops, and of course, coats! Perfect as we move into May Gray and June Gloom -something colorful to catch our eyes. Waistcoats are big. What are they? Vests! They can be worn as part of a three-piece suit or simply thrown over a T-shirts. Or try a waistcoat over a white or floral knockout blouse - almost a truth or dare look. These were all over the runways. Again ... the Bermuda shorts. These babies are once more placed with the elongated jacket and worn in the business sector. It’s a wonderful casual Friday look. It even has a unisex look to it. Pastel colors make it beachy and summery. Most have cinched their waist with a large belt for added femininity! Polka - let’s do the dance! Polka dots were everywhere. No matter the size of the polka dots , the runways were saturated with every polka dot imaginable! Dresses, tops, pants, coats, even accessories had the polka dance involved!
Outfit courtesy of Lily’s at MJ Brown
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FASHION Wasn’t it just a year or two ago that big bags and satchels were it? And then the designers went to tiny bags. I’m guessing they realized it was not as financially rewarding as selling large bags, but who knows? Large, giant, huge, enormous bags are in. Get ready to place your shoulder and your kitchen sink - into these new bags ! Suit wear is big as mentioned above. Ladies get ready for the new look for men; they’re back into suits with their Oxford looking tennis shoes. The ladies’ suits will offer the three piece addition as well. Jacket and waistcoat, pants or skirt, pair with high heeled loafers. Yes, the rage is high heeled loafers. Pleats pleats pleats. They are in dresses, they are in skirts, they are in blouses. They are even in jackets! You will see pleats are huge this summer. They are a major statement in the 2020 fashion industry. They will most likely carry into fall with their elegance. Another look is the collar. It is a normal button-down blouse worn in bright colors but the collar is very pointy. The lapel points down long and very sharp edged. It’s a very angular look!
Outfit courtesy of Paris & Me Boutique
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FASHION
Textures on the runways went back in time and included glossy fabrics like satin that glowed in old films like Saturday Night Fever and even a dress made of intricate, lacey, macramé-like fabric pieced together to make you look like a million bucks! These inspirational looks were some of my favorites - very creative! Net-working
continued
on
the
runways, and not just for business! Imagine a toga inspired dress made of netting pulled over colorful fabric. A very original 70’s look where it’s like fishnet laid over fabric to make a dress look fresh and new! Sheer monochrome dresses were in excess on the runways. Long , sexy, one color, and sheer. Need I say more? Gorgeous to a fault! Classy to the highest level! Ditto for long skirts paired with same color bodysuits.
Outfit courtesy of Avenu Boutique
Coronado Magazine
Page 65
FASHION
The earthy colors of beige and brown will show your summer glow beautifully! This is just the beginning because these color hues are going to be huge and strong going into Fall 2020. I forecast browns being the new black for our next season. May as well practice now. Practice makes perfect, right? The classic white blouse has a twist. It can be shorter, longer, tied at the waist, pleated, puffy sleeved, empire necked, but everyone was wearing that classic Audrey Hepburn white blouse. Add it with the faded blue button up jeans and simple jewelry ... nothing to take away from that white blouse. Simple spring updates are back to the basics with a touch of old-time 70s elegance.
Outfit courtesy of Avenu Boutique Page 66
Coronado Magazine
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Coronado Magazine
Family Heirlooming Doom;
Hand le With Care by Krysta Murray
DAD: “Fra-gee-lay’… It must be Italian!”
I hear this classic movie quote in my head every time I
MOM: “I think it says ‘fragile,’ honey.”
in the pit of my stomach as I worry about the contents
however far, to the next destination.
from “A Christmas Story”
see it on a moving box. Then I feel the sinking feeling of that box as it is shipped across the country, world,
No matter how securely items are packed, how carefully each breakable is swaddled, there is a chance when you open that box again there will be more pieces inside than when you started with. It is an inevitability of the moving process.
Coronado Magazine
Page 69
HOMELIFE The cramming all of your belongings into boxes, then into a truck or into a shipping crate on a boat or an airplane is something you can’t control. A plate or two of a set of dishes is replaceable and no chip off my shoulder, (though it might be a chip off my plate), but the loss of an antique or family heirloom, can be downright heartbreaking. The sentimental value of some possessions are too great, and as much as I would love to hold onto to them, I often times don’t take them into my possession. There is not enough glue to hold it, or me, together. The longest I lived in one place since becoming a military spouse was three and a half years, and that was overseas. I move too often to feel like anything is truly safe in my ownership and I don’t always have the option to carry items on me when we move. Furniture, fragile items, even old photo albums or other family pieces add weight to my household goods and there are weight restrictions for moves that we have to consider. So when family members are cleaning out their closets, attics, basements, or whatever it may be, I am usually a hard pass for accepting anything unless they can store it for me somewhere. My parents moved out of the house they were in since I was born about six years ago and I suddenly had Tupperware containers full of childhood toys at my door. As much as I’d have loved to pass them on, I have nowhere to store them for the future. Cousins ended up with my old toys. I have accepted items in the past and I don’t know how many times when I went to unpack them, realized I have nowhere for them to go in my new location. I have to live minimally to adjust to various home sizes and layouts. Then to think they could be ruined forever in all the lifting, shifting and shipping just adds to the stress. In retrospect, what was I thinking when I thought it would be a good idea to collect ceramic plates from my travels! Then there are the ornaments and coffee mugs, vases and Page 70
Coronado Magazine
HOMELIFE serving ware. It can be an utter nightmare. I am so jealous of all the beautiful collections we’ve been featuring in our magazine. I love antiquing and would be so ecstatic to have antique Pyrex dish sets with the pretty patterns and colors. But, it will have to wait. It can be difficult to let go and feel that disconnect in passing heirlooms on, but it’s a necessary part of my life right now. There is only so much room on the truck, in the crate, or in a storage unit and ideally, what good is it going to do there. One day the fancy china can go on display in a beautiful hutch. But for now, I can’t even use the leaf in my dining room table without feeling crowded! So if you are offering beloved items to your fellow military family members and they say no, just remember it isn’t likely disinterest or a lack of sentimentality. It very well may be that it is just not ideal to their lifestyle right now.
Coronado Magazine
Page 71
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Coronado Magazine
PHOTOGRAPHY
Photography Exhibit Highlights Water Pollution Problem by Alessandra Selgi-Harrigan
When photographer William Bay started snapping pictures of the water at the mouth of the Tijuana River he had no idea what that would lead to. But he knew one thing for sure, he wanted to let people know about the pollutants in the water and share that knowledge with a wider audience.
This photo represents the toxin benzidine.
Photo by William Bay
Less than a year later Bay has achieved that goal. An exhibit of his 28 photos, a series he calls “Parts Per Million� will be available for viewing at Logan Avenue Galeria de Arte in Barrio Logan starting Mar. 14.
Coronado Magazine
Page 73
PHOTOGRAPHY Bays’ 28 photos are in black and white to better show the severity of the problem. Just looking at the photos of the water with its swirls, patterns and designs one cannot help admiring their beauty, but at the same time be aware of the danger. “People ask me ‘Why aren’t these in color?’ If you look at them in color they are pretty but don’t create the somber mood; the color distracts you from the message I’m trying to send,” he explained.
After Bay shot the photos, he wondered about what type of pollutants were in the water. During his research he read the Border Patrol Water Quality Report which revealed very dangerous toxins which include arsenic, chloroform, cyanide and benzidine. From the report he found out those toxins came from untreated sewage and agricultural uses.
The idea then came to him to match each toxin from the report to one of his photos and create an exhibit. Each photo is accompanied by a short paragraph that in addition to the name of a toxin, tells how many parts per million are present, how many times above the Environmental Protection Agency’s accepted level the toxin is present and the effects on humans. Bay found out some of the effects of those pollutants are death, ulcers, nausea and vomiting, Non-Hodgkin’s Lymphoma and damage to the male reproductive system. Page 74
Coronado Magazine
This photo represents hexavalent chromium. Photo by William Bay
Bay, who grew up in Imperial Beach and is a surfer, recalls when it was common in the 1990s for surfers to get sick after being in the water with ear infections, gastroenteritis, and hepatitis. On this subject Bay wrote, “Most of us knew to stay out of the water after a rain, and when the Tijuana River Mouth was flowing. Brown and stinky water was a strong deterrent. But a solid Northwest swell, with no one out was also tempting enough to risk it. The joke in IB was that we had developed superior immune systems to deal. We were the modern day Achilles, dipped into a River Styx of raw sewage.”
PHOTOGRAPHY
This photo represents arsenic. Photo by William Bay
“I’m just a guy that makes art. I want people … to know, it’s not self serving…I want it out of our water and [for people to be able to] surf at anytime. I want to surf without having to deal with hexavalent chromium in the water and not worry about getting cancer,” said Bay. The photo exhibit he entitled “Parts Per Million” is inspired by the song by Bad Religion. Bay’s goal of being able to show his exhibit in public places where a large number of people can see it, and become informed, started coming true. This past summer he created a small scale exhibit he showed at the Sun and Sea Festival in Imperial Beach where he had eight, four foot wide photos and found many people had questions and were interested. Then he showed his exhibit during the Paddle for Clean Water in Ocean Beach this past October where he made contact with a gallery owner in New Jersey that will show his photos this spring. To fund his upcoming show of “Parts Per Million” in Barrio Logan, Bay fundraised to cover the printing and framing costs of about $2,600. Bay is excited to be able to show his work and the depth of it to the public. He dreams of having a show in Tijuana as well. “It’s relevant, current and something we’re dealing with. Barrio Logan felt the effects too. It’s a public health issue that spans both sides of the border…it impacts families in Tijuana too,” he said. Bay, who is the founder and CEO of Flaunt Your Site, a web design and marketing company, has taken the issue of pollution to heart. He has hired an interpreter and has made visits to Tijuana for photojournalism purposes. On one trip he pulled off the highway and photographed a manhole bubbling with dirty water. Then he followed water flowing into the street and tracked its origin. The water was coming from a car wash and going through a junkyard, down shanties through ditches in the street down into the culvert and into the Tijuana River.
“In the colonies and neighborhoods people are sick, it’s an issue… constantly from inhaling the fumes of the sewage water, creeks completely contaminated and kids playing in it… This brought me further down the rabbit hole and I’m more committed to the cause on both sides of the border… It’s not something unreachable. It may take a number of years if the priority shifts to public health and [authorities] put the infrastructure,” he said. Bay moved to Imperial Beach with his family when he was 8 years old when his dad was in the Navy. He took photography classes at Mar Vista High School first as a freshman and then as a senior. He concentrated on photographing his friends doing BMX free style and skateboarding, then took classes at Southwestern Community College studying architecture. “I was also drawn to fine art,” he said. Bay admired the work of Ansel Adams and Sebastiao Salgado. For a while he worked for an architectural firm, had a photography business then went to Thailand for a year to help the victims of the tsunami in 2005 where he built houses, got immersed in the culture and took some amazing photos. “Parts Per Million” exhibits is from Mar. 14 -22 at Logan Avenue Galeria de Arte, 2168 Logan Avenue. Limited edition prints will be for sale. For more information log on www.williambay.com
Coronado Magazine
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Coronado Magazine
Spring Leeks
What’s in Season?
Leeks are making a popularity comeback. The first known leeks were cultivated in Egypt, where they were so wellliked, tombs were adorned with their images. With its mild onion, herb and garlic flavor, it made its way north where they thrived in colder climates. The Irish have a legend about leeks and the Welsh use the leek as its national emblem. In early U.S. history, leeks were grown and enjoyed by the colonists and the native Americans alike. Today the long, tube-like vegetable has been finding its way into mainstream grocery stores. The leek’s long stem and roots make it look like an overlarge green onion. They are great sources of vitamins A, C and K, contain iron, and are high in manganese and fiber. Fresh leeks are delicious, pair well with many herbs, and are easy to work with. When purchasing leeks, look for white and light green colors above the roots; this is the more edible part. Store in the crisper drawer in a plastic bag; they can will be good for one to two weeks. Be sure to rinse thoroughly before using them, discarding the roots and the dark green tops. They can be eaten raw, sautéd or roasted and bring depth to any dish you make with them. Add some flavor to your next meal; try a leek today!
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Page 77
Full Day of Creative Entertainment at the 2nd Annual SD Writers Festival by Shaun Briley The second annual San Diego Writers
One speaker will be Scott M. Gimple, Chief
Tragedy,” who takes “readers on an intimate
Festival (SDWF) will be coming to
Content Officer of AMC’s “The Walking
journey into the world of white-collar drug
Coronado on Saturday, April 4, from 10
Dead” television universe, discussing his
abuse.” (Random House)
a.m. to 8:30 p.m. This year’s festival will
role in the evolution of the groundbreaking
Rabbi Steve J. Leder, contributor to The
take place at the Coronado Public Library
television series in a keynote address and
Today Show, Time Magazine, Town and
and adjacent Coronado High School
interview with KPBS Arts and Culture
Country, and The LA Times, and critically-
campus. It will feature over 100 speakers
reporter, Beth Accomando.
acclaimed author of three books including
in 50+ events, including musical and
his latest Amazon bestseller, “More Beautiful
literary performances, interviews, panel
Learn from writers about finding their source
Than Before; How Suffering Transforms
discussions, and interactive workshops.
of inspiration, including:
Us,” a guide that “examines the many ways
And it is all free to the public.
we can transform physical, psychological, or Award-winning
screenwriter
and
film
emotional pain into a more beautiful and
There will be something for everyone—
director, Jan Eiasberg, author of the highly
meaningful life.”
whether you are interested in history or
anticipated spy thriller, “Hannah’s War,” “a
Joe Ide, a Shamus, Macavity, and Anthony-
mystery, poetry, novels or playwriting,
thrilling wartime story of loyalty, truth, and
award winning author of the IQ detective
listening to storytelling or telling your
the unforeseeable fallout of a single choice”
series, including the latest installation, “HI
own story. Panels cover the full spectrum
(Little, Brown)
FIVE,” following private investigator IQ
of the human experience from “Writing
NYT journalist, Eilene Zimmerman, author
as he tries to “piece together a Newport
to Heal to The Dark Side of Humanity:
of the riveting memoir, “Smacked: A Story
Beach murder with an eyewitness who gives
Adding in a Dash of Horror.”
of White Collar Ambition, Addiction, and
“people person” a whole new meaning.” (Little, Brown)
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Coronado Magazine
“Before we tell our stories, we are separate. After, we are family.” - Marni Freedman, Festival Co-Founder Mark Brazill, co-creator, writer and executive
Tell your own three-minute story live with with Hullabaloo children’s band, a magic
producer of the popular FOX situation
Dime Stories Live, write short narrative non- show, art workshops, face-painting, and
comedy “That 70s Show” which aired for
fiction with Justin Hudnall, founder of So presentation of awards for the KidsWrite!
eight seasons, also known for “Third Rock
Say We All, or read poetry set to music with Contest sponsored by the San Diego
From the Sun” and “Lab Rats.”
Poetry Karaoke.
Fresh from its premiere at the Best of The
Hear from veterans Writing About War, at And perhaps most unique in writing
United Solo Fest in New York, audiences
a panel with Coronado resident and NYT festivals,
will be entertained by “Roosevelt: Charge
bestselling author of the Tom Clancy Op- programs specifically for teens, with
the Bear,” a one-man show featuring
Center series, George Galdorisi.
Phil Johnson, founding partner of The Roustabouts Theater Company.
Union Tribune.
SDWF
will
host
several
events like Designing a Podcast and Beyond the March: Making Teen Voices
Enjoy a tasting Menu with Jim Kempton, Heard; and Writing a Graphic Novel. editor and former publisher of Surfer
Gather practical know-how from industry
Magazine, as well as director of the It will truly be a day for readers and writers
experts about publishing options, perfecting
Quiksilver Crossing Project, and author of of all ages. For the full list of programs,
your query and pitch, cover design, and
“First We Surf, Then We Eat.”
visit www.sandiegowritersfestival.com.
building a platform. The Festival will also feature a full day of Experience a playwriting table read and
Children’s Programming, including live
talkback or an immersive outdoor writing
storytelling with authors like Sally Pla,
workshop.
Kathleen Krull, and Meeg Pincus, a concert
Coronado Magazine
Page 79
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Coronado Magazine
Coronado Magazine
Page 81
YESTERYEAR
The “Al” Laing Story Clarified for Coronado Residents … Again 70 Years Later by Kimberlie Guerrieri, Coronado Historical Association Volunteer
Recently while researching the history of a home in our archives, we discovered items attributed to builder “Al Laing” were actually for three different men - all named “Al Laing.” As we soon learned, it wasn’t the first time these local businessmen were mistaken for each other. Seventy years earlier, the confusion reached such a crisis that the Coronado Journal-Compass published the article “Al Laing Story Clarified for Coronado Residents” to “clear up the confusion once and for all.” In researching and determining which items belonged to which “Al” Laing, we rediscovered their stories and the long standing Laing legacy of community service in Coronado.
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Coronado Magazine
YESTERYEAR
Alfred “Al” Laing Sr.
a charter member and past president of the
With three costumes and a self proclaimed
Master Builder, aka Big Al
Coronado Rotary Club, charter member
“good ho-ho,” Laing was this town’s Santa
Originally born in Birkenhead, England, in
of the Coronado Chamber of Commerce,
Claus for 20 years. But perhaps, he was best
1881, Alfred “Al” Laing Sr. first immigrated
charter member of the Toastmasters Club of
known as the voice of the Fourth of July
to Canada with his wife Elizabeth, where
Coronado and San Diego, and a member of
parade for 40 years. His rich baritone voice
their son Alfred Jr. was born in 1910. The
the Coronado Hospital Association.
opening the parade with the singing of “God Bless America” before serving as official
family arrived in Coronado on Armistice Day, Nov. 11, 1920, on what was to be a
When Laing became a citizen in 1923,
parade announcer from his post in front of
stopover visit on their move to Australia.
Retired General Joseph H. Pendleton signed
the library.
and witnessed his petition. Pendleton would A skilled carpenter by trade, Laing looked
become mayor the following year. At the
In 1990, at the age of 79, he passed away at
around Coronado and saw great potential.
time of his death in 1968 at the age of 87,
Coronado Hospital.
He immediately opened a building and
Laing was a retired consulting engineer with
contracting firm in Coronado and the family
the City of Coronado.
Alan “Al” Laing Veteran, Appliance Man
never made it to Australia. Over the next 40 years, Laing constructed more than 150
Alfred “Al” Gransmore Laing Jr.
Alan “Al” Laing was Alfred Laing Jr.’s cousin
residential and commercial buildings in
Laundry Man, Car Salesman, The Voice of
and just two years younger. He arrived in
town, including homes designed by notable
the Fourth of July Parade, Santa Claus
Coronado in 1923 with his father, Hugh
architects Richard Requa and Herbert Louis
Alfred “Al” Gransmore Laing Jr. arrived with
Laing. After graduating from Coronado
Jackson.
his father in 1910 and attended Coronado
High, he worked for the San Diego
schools. He was manager of the Hotel
Consolidated Gas and Electric Company
Laing’s work reflects the popular Spanish,
del Coronado laundry for 27 years and
before opening Laing’s Appliances at 1009
Tudor, and Colonial Revival styles of the
a successful salesman for John Durenger
C Avenue. He joined the Navy in 1942
1920s and 1930s. He was known for his
Chevrolet on Orange Avenue, where he once
and served both during World War II and
attention to detail, whether building a grand
sold 60 cars in 60 days.
the Korean War. He was a member of the Coronado Rotary Club, Coronado Yacht
home, modest bungalow, or city building. Three of his homes in Coronado have
Like his father, Alfred G. Laing was devoted
Club, a charter member of the Coronado
received historical designation, including
to community service. He was a charter
Crown Club, and served on the school
300 Ninth Street, 323 J Avenue, and 1010
member of the Active 20/30 Club, a charter
board. He passed on February 15, 1974.
Olive Avenue. John D. Spreckels selected
member of the Crown Club, a founding
Laing to build Coronado’s first fire station,
member of the Coronado Yacht Club, past
All three “Al” Laing’s married and raised
police station, and two wings on the public
president of the Coronado Rotary Club,
children in Coronado. But so far as we know,
library.
and a board member of Coronado Hospital.
none of their descendants were named “Al.”
He co-founded the Little League and Pony Not content with just building homes,
League.
Do you have an “Al” Laing photo or story to
Laing got in on the ground floor of many
share? The Coronado Historical Association
community and civic organizations. He was
would love to hear from you.
Coronado Magazine
Page 83
“People who love to eat are always the best people.� Julia Child “Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!� Christina Tosi “If you’re a happy person around food, you can be a professional chef. It’s fueled by passion.� Ranveer Brar “Nobody makes bouillabaisse from scratch. It’s all a bunch of malarkey.� Sandra Lee “The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking.� Jacques Pepin “A chef’s palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.� Marco Pierre White
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Coronado Magazine
“Bringing your kids into the kitchen doesn’t rquire you to be a top chef; only time and maybe a willingness to get a little messy.� Michael Mina “I wouldn’t call being a chef gratifying in a lot of ways. It’s an act of love.� Alex Guarnaschelli “If you’re afraid of butter, use cream.� Julia Child “Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‘Is it good? Does it give pleasure?’� Anthony Bourdain
Coronado Magazine
Page 85
Salt and Pepper Shakers Through the Years “He who controls the spice controls the universe.� Frank Herbert
Page 86
Coronado Magazine
The Art Of Collecting
What is the art of collecting ... the compilation of that which is beautiful, desirable, valuable? Or is it something more?
Coronado Magazine
Page 87
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Coronado Magazine
About Last Month’s Cover Denise Lyon, (who did the amazing spread “A Perfect Pairing of Love”), came up with the idea to get a sunset photo of Coronado’s own gondolas in the Cays waterways. She even suggested a “pink” sky. While the sunset was beyond our control, we went over to the Gondola Company and they were more than gracious to help us out. Sean Jamieson from the Gondola Company set up a gondola for us with an expert gondolier in the back. A couple from our office, along with their young son (who hid between them), settled into the gondola for the ride. Our photographers rode in Jamieson’s boat alongside the gondola and we went up and down the waterways. There were a lot of photos taken, many excellent ones, but we were waiting for a spectacular sunset. We were about ready to wrap up the photoshoot when our passenger shouted out that she wanted to ride down the waterway “one more time.” We joked that she wanted the gondola ride to last longer, but when we looked up and saw the sky - with stunning pinkish hues - we turned around and continued taking incredible photos. It was hard to choose just one! Thank you to Sean Jamieson and the Gondola Company, 619-429-6317, for all of their help in making the perfect cover for February.
Coronado Magazine
Page 89
Find Your Agent Charles Ahern
(619) 823-2142
cahern@bhhscal.com DRE#01262309 Berkshire Hathaway HomeServices CA Properties
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BakerSellsSanDiego.com DRE#01808132
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(619) 987-9797 (619) 437-1614
Jan Clements
ScottAurich.com Scott@ScottAurich.com DRE#00978974
Shelly Klessinger (619) 519-3925
shellyklessinger@gmail.com DRE#01355449
Beth Aiello
(619) 300-3577
realtybybeth@gmail.com www.yourcoronadorealtor.com DRE#01775191
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Coronado Magazine
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DRE#0045410
CoronadoShoresCo.com
Olga.Lavalle@elliman.com www.HomesOlga.com DRE#01724705
Coldwell Banker West
John Harrington
DRE#01738738
Olga Lavalle
DRE#01379254
(619) 200-8504
(619) 339-9736 (619) 339-2383
Molly Korson
(619) 808-6610
chaines@cbwhomes.com DRE# 00953131
Ara Koubeserian
Linda Kofler
(619) 246-9949
10kofler@gmail.com
(619) 995-6259
Douglas Elliman Real Estate
Linda Lomas
(619) 884-4499
DRE#01893617
1200 Orange Ave LindaLomasCoronado@gmail.com
Coronado Shores Co.
Pacific Sotheby’s Realty
Martha Kuenhold (619) 987-7725
CoronadoShoresCo.com mkuenhold@gmail.com DRE#01369875
Coronado Shores Co.
DRE#00595800
Dianne Lookabaugh
(619) 733-3456
DianneLookabaugh@gmail.com Realliving.com/Dianne.Lookabaugh
DRE#01902197 Real Living Napolitano Real Estate
Coronado Magazine
Page 91
Find Your Agent
Kari Lyons
(619) 884-4193
karisellscoastal.com kari@karisellscoastal.com DRE#01475331
Park Life | Compass
Ed Noonan
Connie Spitzer
enoonan12@aol.com CoronadoCays LuxuryHomes.com
CoronadoDreaming.com conniespitzer1@gmail.com
(619) 252-1232
(619) 843-0437
DRE#00993300
DRE#00898711
Independence Realty
Noonan Properties
Maryellen McMahon (619) 252-4778
maryellen.mcmahon@elliman.com maryellenmcmahon.elliman.com DRE#01992431
Douglas Elliman
Ken May
(619) 254-7497
SocalKenm@gmail.com FindCoronadoRealEstate.com DRE#01260645
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
Carol McGraw
Berkshire Hathaway HomeServices CA Properties
Baytobeachgroup.com Berkshire Hathaway HomeServices CA Properties
Carrie O’Brien
DRE#01144127
Beth Delano
Flagship.net
DRE#01435132
Jon.Palmieri@compass.com www.Jonpalmieri.com
Berkshire Hathaway HomeServices CA Properties
Compass Real Estate
DRE#01901955
(619) 997-3171
kathypounds@yahoo.com KathyPounds.com DRE#01044960
Compass Real Estate
(619) 684-0040
carriemickel@bhhscal.com laurachisholm@bhhscal.com
DRE#01999494
DRE#01214452
www.shopnadohomes.com Berkshire Hathaway HomeServices CA Properties
Page 92
Coronado Magazine
DRE#01390529
Pacific Sotheby’s Realty
(619) 400-7583
Kathy Pounds
Laura Chisholm
carol@carolstanford.com BuyCoronado.com
Flagship Properties, Inc.
meridithmetzger@gmail.com
(619) 630-3570
(619) 987-8766
(619) 847-3524 (619) 514-7740
Jon Palmieri
Carrie Mickel
Carol Stanford
DRE#0126197
Meridith Metzger
(619) 850-8285
(619) 865-0794
DRE#0200954
Berkshire Hathaway HomeServices CA Properties
DRE#01876062
Charlotte Rudowicz
(619) 312-7466
DRE#01809272
MollyHainesMcKay@gmail.com
DRE#00636519
Frances MacCartee
carol@carolmcgraw.com
(619) 985-2726
(619) 933-1276
DRE#01435710
(619) 905-8965
Molly Haines McKay
Phyl Sarber
Nancy Parrett (619) 368-1898 Nancyparrett@sd-realtor.com
Pete Slaughter
Paulette Fennello
(619) 240-4064 (619) 318-5707 DRE#01407834
DRE#01124030
800-499-5884 OwnYourDreams.com ownyourdreams123@aol.com
Berkshire Hathaway HomeServices CA Properties
Tom Tilford
(619) 300-2218 Tom@Coronadotom.com
DRE#01256239
DRE#0189051
At Home Realty
Real Living Napolitano Real Estate
Find Your Agent
Jeff Tyler
(619) 865-7153
Jtyler@cbwhomes.com JeffTylerCoronado.com DRE#01900337
Coldwell Banker West
Olga Stevens
Maria Garate
(619) 778-8011
(619) 991-5073
Olgaminvielle1@gmail.com
mariagarate@willisallen.com
DRE#01105050
DRE#02090976
Suzanne Fahy (619) 841-5870 seashorepropertiescoronado@gmail.com
DRE#01454055
OlgaCoronado.com
Willis Allen Real Estate
Edith Salas
(619) 905-5780
edith@salasproperties.com
Tara Brown (619) 869-1547
tara92118@gmail.com DRE#01452962
DRE#01966248
Lisa Davenport (619) 261-5963
Stephanie Baker
lindadavenport007@gmail.com DRE#01422713
(619) 306-6317 stephanie@salasproperties.com DRE#01986654
Jill Lehr
Renee Wilson
(619) 518-7501
Renee@parklifeproperties.com
DRE #01192858
Scott Grimes
(619) 847-4282
Scott@parklifeproperties.com
DRE #01391946
www.parklifeproperties.com Parklife | Compass
Barbara Wamhoff (619) 517-8880
barbara.wamhoff@pacificsir.com DRE#01225350
Pacific Sotheby’s Realty
Christy Ward (619) 884-0774
Christy@crestmontrealty.com DRE#02040078
Crestmont Realty
(619) 981-2750
Josh Barbera
lehrpad@yahoo.com
(619) 957-5357
DRE#02035838
josh@salasproperties.com DRE#02053563
Hope Baker
(480) 221-0516
Remi Pieratt
hopebake4@aol.com
(619) 972-7364
DRE#02030667
remi@salasproperties.com
Erin Todaro
(619) 302-0481
zach.todaro@compass.com erin.todaro@compass.com DRE#01881566 DRE#01947874
DRE#01764378
Evan Piritz
Zach Todaro
(619) 302-9239
Seashorepropertiescoronado.com Seashore Properties
todarorealestate.com Compass Real Estate
(619) 600-7817
CAPT USN (ret) evan@salasproperties.com DRE#02022374
Mark O’Brien
(619) 254-5277
mark@salasproperties.com DRE#02077676
www.salasproperties.com Salas Properties
Kate Danilova
Chris Toogood
DRE#01997872
DRE#01882388
(619) 865-3402 (619) 865-3334 TooGoodRealty.com chris@christoogood.com Toogood Realty
Brunilda Zaragoza
(619) 520-7799 DRE#00840495
Dany Zaragoza
(619) 520-0772 DRE#01826683
ZaragozaRealtors.com ZaragozaRealtors@gmail.com
Berkshire Hathaway HomeServices CA Properties
Coronado Magazine
Page 93
C ontributors
Information about our writers, features and photographers for submitted pieces.
Cover and Page 3:
Courtesy of the Loews Coronado Bay Resort and the chefs at Crown Landing Photo by Daniel Toennies
Sweet Beginnings with Executive Pastry Chef Elana Palma Page 09
Kel Casey, photographer and writer for Eagle Newspapers
Food & Drink: A Century of Cocktails 1920-2020 Page 16 Craft Bartender Rourke Abt of the Loews Coronado Bay Resort
Photographed by Daniel Toennies
Turn Left! Scenic Drive Into San Diego Wine Country Page 48
Kris Grant, writer, photographer
Confessions of a Perfect(ish) Mom: Channeling Mr. Rogers Page 57 Hattie Foote, columnist, Photos by Hattie Foote
photographer, mother of two
Early Fashion Trends Spring/Summer 2020 Page 63
Jas Blynn, contributor and fashion blogger Photos by Krysta Murray
Operation Homelife: Handle With Care Page 69 Krysta Murray, columnist, military spouse and mom Photography Exhibit Highlights Water Pollution Problem Page 73
Alessandra Selgi-Harrigan, reporter, Eagle Newspapers Photos by William Bay
San Diego Writers’ Festival Page 78 Submitted by the Coronado Public Library
Yesteryear: The “Al” Laing Story Clarified for Coronado Residents Page 82 by Kimberlie Guerrieri, Coronado Historical Association Volunteer
Photos courtesy of the Coronado Historical Association
Art of Collecting - Salt and Pepper Shakers Page 86 Collection of Toni Tappia
Photo by Daniel Toennies
Page 94
Coronado Magazine
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