Coronado Magazine October 2022

The First Word

Fall has come to Coronado … and so has our semi-annual Dining Guide!

Start out your dining adventure in Coronado with the all-important Date Night, you deserve it. Family meals are an easy way to connect with loved ones, be it outon-the-town, or in-for-the-evening.

Halloween looms large this month, get ready for the ghosts and goblins to come knocking on your door … a little Witches Brew might help see you through.

The San Diego Writers Festival returns to Coronado … as does The Coronado Philharmonia, very little goes better with a night dining out than a touch of the arts!

Kris Grant takes us on a tour of the mile-high city, starting with the Brown Palace Hotel & Spa. Enjoy a parade from yesteryear led by Island Icon Nancy Cox.

Maybe your evening of dining would be better served with a good book … Bay Books offers up some suggestions for your reading enjoyment.

This month in Coronado Magazine we take a brief break from our “Word of the Month” to remind you that October 14th is also Homecoming for Coronado High School. Whether you’re a guest from afar, or a high school star, we encourage you to paint the town green …

Be part of One Town - One Team!

Dean K. Eckenroth Jr Editor & Associate Publisher

Above and Cover Photos by Lauren Curtis

Publisher

Dean Eckenroth publisher@eaglenewsca.com

Associate Publisher

Dean K. Eckenroth Jr. editor@eaglenewsca.com

Business Development

Advertising Director Patricia Ross patricia@eaglenewsca.com

Amanda Ramirez amanda@eaglenewsca.com

Renee Schoen renee@eaglenewsca.com

Editorial

Alessandra Selgi-Harrigan alessandra@eaglenewsca.com

Lauren Curtis copyeditor@eaglenewsca.com

Kel Casey kel@eaglenewsca.com

Maria Simon maria@eaglenewsca.com

Christine Johnson christine@eaglenewsca.com

Brooke Clifford eaglenewsbrooke@gmail.com

Photographer Hattie Foote

Production

Andrew Koorey

Printing

Advanced Web Offset

Distribution

Roberto Gamez

By Hattie Foote

Date Night!

I must admit, the dining issue is one of my favorites. I use it as an excuse to do extensive “research” at all of our wonderful local restaurants. This past month I have been breaking my back (more like breaking my pants) exploring date ideas to share. I set myself up with three hot dates, and they weren’t all with my husband! Before the rumor mill goes into overdrive, let me clarify. As much as I love a night out with my man, girl’s nights and time with myself are just as important!

My husband Chris and I try to have a date once a week, sometimes we succeed and other times a month will go by because life is just busy. This week, for whatever reason I was craving a martini

and oysters. Now, the only other time I have had martinis was in college when my girlfriends worked at a Hilton bar in Albuquerque. I remember thinking ‘well, I am 21 now and I am a classy adult’ as I proceeded to drink three martinis. And I never touched them again after that humbling experience. Now here I am 17 years later, ready to give it another go. So, we went to what I believe to be the best happy hour in town, Stake. Talk about feeling like a classy adult! I love the food and ambiance; the staff is always so helpful. I told my waitress my martini horror story, and she was supportive in my journey to try again. My drink was perfect, it was icy and dirty and just like that I entered my martini era. Date night success, Stake will always be a top recommendation from me!

Next up was girl’s night, and this was a fun one! I had a friend invite me to an event hosted by the Coronado Floral Association. It was held in the private room at The Henry, and Kara’s Flowers led a flower arranging class. Now I am no green thumb, I have a hard time keeping any type of plant alive. However, I did accidentally grow a pumpkin patch this year! I left our jack-o’-lanterns out a little too long last Halloween, and this year my entire patio was overgrown with pumpkin vines. Chris was so mad, but the kids and I grew five pumpkins that we were very proud of! So maybe I have like, a green pinky. I had the best time learning how to arrange bouquets

and hanging out with the gals. I ended up becoming a member at the end of the night, and I am so excited for future events. If you are looking for something different, this is a really great group to join.

After all this social time, I was ready to spend some time with myself. I have mentioned before how much I like walking around town, air pods in blasting music. I set off after dropping the kids at school and decided to see where the road led me. I didn’t have to wander far before I walked right up to the Dawn Patrol window at The Islander. I ordered a strawberry beach bun because a cinnamon roll is the one

thing I can’t say no to. Now, I worked at Cinnabon in high school, so I am a trained professional when it comes to these bad boys. I can confidently say the beach buns are a 10/10. I hate the word moist, but it was MOIST. The icing was to die for, perfect amount of cinnamon, chefs kiss. Then I went and finished my walk because balance.

I know it can be hard to find the time for your partner, kids, or friends, let alone yourself. I also know how different everyone’s circumstances are. I am extremely lucky to have my mom be able to babysit, and I know how difficult it is to arrange childcare when she isn’t available. I thought this would be the perfect time to introduce The Village Childcare Network, a membership-based Network that connects families in Coronado with the most sought-after caregivers in San Diego. I met owner Stephanie Dooley when our kids were in preschool together. She is a busy mom of three, wife, and now business owner. I am so proud of her and love supporting brilliant, local ideas. Lord knows we all need a little help sometimes. Cheers to your next date night, you deserve it!

SPOOKY S E A S O N

Sundance Custom Golf Carts, Inc is first and foremost family-owned and operated Sundance loves to serve the Coronado community.

You'll find a pleasant range of prices and quality brands like E-Z-GO, making it easier to find the car that fits your personal budget requirements While Sundance Custom Golf Carts specializes in street-legal custom golf carts, we also do rentals and mobile service! And with ever-soaring gas prices, why not invest in a reliable, practical vehicle?

SERVING CORONADO SINCE 2010

Family Meals ... ... use food to connect with loved ones

by Safe Harbor Coronado

Are family meals important? The answer is a resounding YES.

Do you have to be a fantastic cook? No, you do not. Do these meals need to be homemade? No again; ordering a pizza or eating out is time well spent with your family. For that matter, it doesn’t even have to be dinner. How about a family breakfast, or simply enjoy an evening of cookies and milk once a week?

Food is essential in our daily lives, and so is time spent with family and those dear to us; why not put them together? Having everyone present is nice, but a quick bite with your partner or just one of your children is worth its weight in gold. Forget the rules; just find something that works for you and your clan and go for it. (By clan, we mean it doesn’t have to be a bloodline family. Some “families” may

include old childhood friends, wonderful neighbors, or coworkers. It doesn’t matter who is in your clan or family; what is essential is that you create connections and community regularly to build those relationships and a sense of belonging.)

We begin life with the most crucial of needs — attachment to a caregiver. This is the beginning of our fundamental need for belonging. Routines and Rituals create a sense of belonging… Family meals can be part of that. We cannot separate the importance of a sense of belonging from our physical and mental health. The social ties that accompany a sense of belonging are a protective factor helping manage stress and other behavioral issues. When we feel we have support and are not alone, we

are more resilient, often coping more effectively with difficult times in our lives. Coping well with hardships decreases the physical and mental effects of these situations.

When mealtime becomes a regular event, it can form a valuable tradition that provides comfort and security while con-

necting generations and passing on values. Make your mealtimes memorable; the experiences will last a lifetime. If you don’t get immediate results and the conversations are not as deep and meaningful as you had hoped, don’t give up. You are laying the groundwork; progress takes time.

The Knapp household has regular conversations at the end of the week over dinner. “We call it Roses and Thorns. It’s where we talk about the best and worst of the week. It’s very therapeutic for each of us.”

The Bill family makes the most of mealtime by filling their table with young and old. Their three adult kids have greatly benefited. “We feel there is no substitute for hearing stories from the past by those that have lived through it.”

At the Real home, breakfast and dinner are eaten together but sometimes feel rushed. “Our most enjoyable meal tradition is going to grandma Nena’s house on Sundays. She spends hours preparing delicious Mexican food. We all savor her homemade tortillas, which she often makes with our son. She has passed on her passion for food and cooking to him.”

The Cohns are a creative family and share memorable nights with meal kits

they make together. “Jaylen even made homemade dumplings. We turn off all devices and wait to eat until everyone is at the table -even the cook. Afterward, we go for a walk by the water, extending our time together. Our love for food continues even when traveling. During a recent trip, we even took cooking classes in Italy.

In the Merwin house, “we make the most of mealtime by having started a tradition when the kids were little - a ‘family picnic.’ Usually, we cook dinner together on a weekend night, then throw a blanket on the living room floor to enjoy our ‘picnic’ and watch a family movie together. I thought my kids would outgrow it, but it’s still one of their favorite family mealtime traditions.”

The McColl family has four generations, from grandma (90) and grandpa (91) to the youngest addition, Frazier (2 months). To understand their relationships with each other, envision the movie Big

We recently reached out to some local families and asked how they use food to connect with their loved ones; here is what they shared ...

Build Relationships:

Fat Greek Wedding, except we’re Scottish, not Greek. “Something my grandparents instilled in us is the understanding of keeping family close and making it a priority to gather for meals. Every Saturday morning, we have breakfast at Buona Forchetta, and every Tuesday, we have tacos and beers at Mike Hess in IB. For these mealtimes, the tradition is…the oldest couple pays. So, my grandparents take the hit most of the time, but they’re happy to be a blessing. These meals together allow our family to catch up on our lives and support each other through the highs and lows. There is security knowing that we always have each other to count on.”

When looking for new ways to engage in conversation, try eating something new and exciting, and start a conversation about what’s on your plate. Hit the highs and lows of your day. Share stories about work and school. Life moves fast take advantage of the time you have sitting still. Don’t wait for all the stars to line up before you give it a whirl. Meal time is family time however that shakes out.

Grant everyone a chance to shine: Make family time memorable and empowering by giving everyone a turn, encouraging the shy ones to share, and giving outgoing ones a chance to listen.

Safe Harbor Coronado provides lowcost counseling, youth & parenting programs, and community education. For more information, go to SafeHarborCoronado.org, sign up for the parenting enewsletter, and follow on social media @ SafeHarborCoronado to ensure you never miss a Safe Harbor event.

Dining together can be a sacred time to bond and connect

Frightfully Fun Halloween Events

This year there will be fun for all ages at various locations around Coronado!

Friday, Oct. 29

FREE!

The annual “Halloween Happening” will be held from 3:30 to 5:30 p.m. on Friday, Oct. 28, at Spreckels Park. “Ghouls” and “boos” and their families are encouraged to dress in costumes and enjoy music, trick-or-treating, games, crafts, prizes, candy and activities at no cost. Food and beverages will be available for purchase as well. More details are coming soon. Call (619) 522-7342 for updates or check the Recreation department’s website.

FREE!

Families can walk over to the Library for a spooky comedy magic show with Dynamite Dave of Total Kids Magic. The show begins at 5:30 p.m. and will end by 6:15 p.m. If you would like to find out more about this event, call (619) 522-7390.

REGISTRATION REQUIRED

For those 21 and up, the Spreckels Center will hold its annual “Halloween Bash” from 6 to 8 p.m. DJ Marshall will play dance music, there will be a mini monster cake walk, appetizers, refreshments, and a cash bar will be open for spirits. Costumes are not required but encouraged. To purchase a ticket or find out more details, call (619) 522-7343 or email spreckelscenter@coronado.ca.us.

Monday, Oct. 31

FREE!

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

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

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

For more information, call 619-437-0254.

We are looking forward to a hauntingly good time!

Witches Brew Witches Brew

By Christine Johnson

I love the start of fall when the air becomes crisp, and the winds shift from hot to cold. There is something about this magical season that sends a renewed energy. In Coronado, we open our windows and doors for the day, put on a light sweater and start to think about lighting the fireplace in the coming months. But there is another “feature” to this month that allows the island to come to life. One of the memories that always sticks in my head from before I lived here year-round, is the sight of Halloween. The shops on main street take on the colors of purple and orange, and the homes begin to decorate with ghosts and goblins galore. One of the best parts, is that you soon realize friends and neighbors love to participate in the seasons and make it fun for kids and adults alike. I don’t know about you, but it always seems to create pressure for me! Do I have the right skeletons? Should I use dry ice? Change my house lights to orange? Or maybe just retreat and close my curtains? After all, the Halloween candy has been in the grocery store since the end of August so I’m already behind.

Drink Ingredients

· 1 cup vodka

Truth is, I miss the days when my daughter was young, and we made a day of searching for the right costume and trick or treated together. Gone are the days when she wanted to be a princess or a witch and would scream with delight when she got a large candy bar in her candy bucket. Now in college, the costumes have changed to a few things I’m not that comfortable with and candy probably isn’t even on the list. So now it’s time for me to have buckets of candy and decorate for the kids in the neighborhood who look forward to coming to my house and give me the smiles I adore. The magic of October 31st is sitting at your home and answering the door and greeting your tenth Spiderman with complete enthusiasm like he is the first one you have seen that night. I also applaud the parents who take the time to make costumes for their children. That effort and creativity does not go unnoticed.

Thank you, Coronado, for showing up on each and every holiday. Whether it’s the flags flying, Santa and his sleigh, or a ghost high up in a palm tree, this island represents! Now I am going to do you a favor. When the kids have fallen asleep from their sugar intake, and the porch lights have gone dark, it’s time for adults to have some “candy” of their own. After all a little Witches Brew never hurt anyone…

(makes about 3 drinks)

· 2 cups tart cherry juice (can use cranberry if preferred)

· 1 can sprite (or sparkling soda if preferred)

· 2 cups of regular ice

· 1 lime slice

· Wine glass or cocktail glass

Glass Rim Decoration

· Corn syrup

· Red gel coloring

· Black sugar

· ½ cup dry ice (optional)

The Ideal Spot forAuthenticItalian Cuisine!

We are Elisa and Michele and Balsamico is our most recent venture. We want to represent and bring Italian authenticity from a family owned business directly from Modena, our city in Italy, to Imperial Beach. The city where Balsamic Vinegar is produced and all specialty ingredients are imported from Italy!

SEASONAL SPECIAL OLÉ! TAKE A TRIP TO SPAIN

Seafood Paella Valenciana {30}

Spanish chorizo, clams, mussels, shrimp and chicken atop arborio rice with saffron, petite peas and red piquillo peppers

SHELLFISH

New england clam chowder

{CUP 9} {BOWL 12}

Sea clams, cream, celery and potato

manhattan clam chowder

{CUP 9} {BOWL 12}

Zesty tomato base with clams,potato, onion and fresh herbs

D LOCAL’S TIP: CAN’T DECIDE? TRY HALF & HALF!

D BRING HOME A QUART WITH BREAD

*Oysters on the Half Shell {18.5}

Mix and match a ½ dozen from today’s selection

OYSTER ROCKEFELLER {16}

Four oysters, baked with creamed spinach, melted romano

mussels with Spanish Chorizo {16.5}

Grape tomatoes, garlic, white wine and grilled bread

Steamed SHELLFISH {20}

Choose all clams, mussels or our “combo” in white wine, garlic and butter

Jumbo Prawn Cocktail {16}

Housemade cocktail sauce

APPETIZERS

Calamari Fritti {16.5}

Sweet chili sauce and cajun remoulade

Baked Crab & Artichoke Dip {16}

Topped with grated Romano cheese served with corn tortilla chips

*ahi Tuna Poke {17}

Ahi tuna, avocado, sweet and green onion, cilantro, ginger, soy sauce, sesame and chili oil

maryland style Crabcakes {17}

Remoulade, scallion oil and micro greens

*Seared Scallops w/Roasted

Jalapeño Aioli {19.5}

Tomato oil, chopped cilantro and bacon

GREENS

seafood louie salad {19.5}

ADD SALMON {12} CHICKEN {9} OR SHRIMP {9}

Lettuce, tomatoes, cucumber, egg, avocado, San Francisco Louie dressing, red rock crab and bay shrimp

*Mediterranean Ahi Salad {22}

Seared rare tuna, romaine, cucumber, kalamata olives, marinated red onion, tomato, feta with house vinaigrette

Crab & Avocado Salad {17.5}

Arugula, mixed greens and vinaigrette

caesar salad {10}

Romaine hearts, anchovy, parmesan cheese with housemade lemon caesar dressing

Wedge Salad with Bacon {10.5}

Blue cheese dressing, grape tomatoes, and red onion.

Swordfish Españas {32}

Fingerling potatoes, tomatoes, pine nuts and smoked paprika

available simply grilled, sauteed, beer battered or blackened

spicy

Peppered snapper (rockfish), ca {22}

Grilled asparagus, scalloped potatoes and aji amarillo

vinaigrette

Sautéed Sanddabs, CA {24}

Scalloped potatoes, spinach and lemon caper beurre blanc

Rainbow Trout Amandine, ID {26}

Crusted with toasted almonds and sautéed, served with scalloped potatoes and broccolini

Pan Seared Salmon, scottish {30}

Scalloped potatoes, sautéed spinach, oyster mushrooms and chimichurri

Misoyaki Butterfish, Black Cod {32}

Miso glazed and served with green beans, coconut rice and eel sauce with green onion and daikon sprouts

TODAY’S FISH FAVORITES

Beer Battered Fish & Chips {19.5}

Served with fresh coleslaw and choice of fries or housemade potato chips

Panko Calamari Steak {19.5}

Pounded thin, panko breaded and pan-fried served with fresh coleslaw and fries

fish tacos {18}

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

Local Fish Sandwich {18.5}

Grilled fish served on potato bun with lettuce, tomato and tartar sauce. Ask server for current local fish selection

Crab “BLTA” {19.5}

Bacon, arugula, avocado, tomato, crab salad on sourdough served with housemade potato chips

Shrimp & Lobster Roll {26}

Served hot buttered or as a chilled salad on a toasted brioche bun with fries or coleslaw

San Francisco Cioppino {30}

A zesty marinara sauce, clams, mussels, crabmeat, shrimp, scallops and fish

black & blue ahi tuna, Pacific {32}

Blackened and seared rare with wakame seaweed salad, wasabi cream, coconut ginger rice and broccolini

chipotle Blackened swordfish, Local {32}

Chipotle dirty rice, corn and avocado relish

Lemon Pepper Mahi Mahi, Pacific {34}

Lemon pepper crust, atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

*Pan-Seared Sea Scallops, MA {36}

Goat cheese grits, sweet corn, asparagus and chive oil

Walnut Crusted Halibut, AK {38}

Orange and walnut crusted with lemon caper butter served with scalloped potato and asparagus

gemelli pasta with shrimp & bay scallops {26}

Oyster mushrooms, asparagus, pesto cream and parmesan

rock lobster tail {55}

11oz oven baked and served with drawn butter

*Bluewater Surf and Turf {80}

Lobster and New York steak with scalloped potatoes and broccolini

MEAT & POULTRY

Chicken Under a Brick {24}

Herb-crusted with parsley, rosemary, lemonthyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus

Angus Cheeseburger {18}

Traditional works, cheddar cheese, and housemade potato chips or french fries ADD BACON {1} ADD AVOCADO {2} new york steak {38}

Blue cheese butter, asparagus and scalloped potatoes

Scalloped Potato

French fries

cole slaw

sauteed spinach

chipotle dirty rice

Grilled Broccolini

grilled asparagus {8}

Substitute Asparagus as a side choice for $2

TREAT

chocolate cheesecake {9}

javA mud pie {10}

SEASONAL SPECIAL

OLÉ! TAKE A TRIP TO SPAIN

Seafood Paella Valenciana {30}

Spanish chorizo, clams, mussels, shrimp and chicken atop arborio rice with saffron, petite peas and red piquillo peppers

SHELLFISH

New england clam chowder

{CUP 9} {BOWL 12}

Sea clams, cream, celery and potato

manhattan clam chowder

{CUP 9} {BOWL 12}

Zesty tomato base with clams,potato, onion and fresh herbs

D LOCAL’S TIP: CAN’T DECIDE? TRY HALF & HALF!

D BRING HOME A QUART WITH BREAD

*Oysters on the Half Shell {18.5}

Mix and match a ½ dozen from today’s selection

OYSTER ROCKEFELLER {16}

Four oysters, baked with creamed spinach, melted romano mussels with Spanish Chorizo {16.5}

Grape tomatoes, garlic, white wine and grilled bread

Steamed SHELLFISH {20}

Choose all clams, mussels or our “combo” in white wine, garlic and butter

Jumbo Prawn Cocktail {16}

Housemade cocktail sauce

APPETIZERS

Calamari Fritti {16.5}

Sweet chili sauce and cajun remoulade

Baked Crab & Artichoke Dip {16}

Topped with grated Romano cheese served with corn tortilla chips

*ahi Tuna Poke {17}

Ahi tuna, avocado, sweet and green onion, cilantro, ginger, soy sauce, sesame and chili oil

maryland style Crabcakes {17}

Remoulade, scallion oil and micro greens

*Seared Scallops w/Roasted

Jalapeño Aioli {19.5}

Tomato oil, chopped cilantro and bacon

GREENS

seafood louie salad {22}

ADD SALMON {12} CHICKEN {9} OR SHRIMP {9}

Lettuce, tomatoes, cucumber, egg, avocado, San Francisco Louie dressing, red rock crab and bay shrimp

*Mediterranean Ahi Salad {22}

Seared rare tuna, romaine, cucumber, kalamata olives, marinated red onion, tomato, feta with house vinaigrette

Crab & Avocado Salad {17.5}

Arugula, mixed greens and vinaigrette

caesar salad {10}

Romaine hearts, anchovy, parmesan cheese with housemade lemon caesar dressing

Wedge Salad with Bacon {10.5}

Blue cheese dressing, grape tomatoes, and red onion.

Swordfish Españas {32}

Fingerling potatoes, tomatoes, pine nuts and smoked paprika

Don Miguel, Malbec, argentina...12 / 17.5 / 46 Marqués de Riscal, Verdejo, spain ...11 / 16 / 42

TODAY’S FISH

Peppered snapper (rockfish), ca {22}

Grilled asparagus, scalloped potatoes and aji amarillo vinaigrette

Sautéed Sanddabs, CA {24}

Scalloped potatoes, spinach and lemon caper beurre blanc

Rainbow Trout Amandine, ID {26}

Crusted with toasted almonds and sautéed, served with scalloped potatoes and broccolini

Pan Seared Salmon, scottish {30}

Scalloped potatoes, sautéed spinach, oyster mushrooms and chimichurri

Misoyaki Butterfish, Black Cod {32}

Miso glazed and served with green beans, coconut rice and eel sauce with green onion and daikon sprouts

FAVORITES

Beer Battered Fish & Chips {22}

Served with fresh coleslaw and choice of fries or housemade potato chips

Panko Calamari Steak {19.5}

Pounded thin, panko breaded and pan-fried served with fresh coleslaw and fries

San Francisco Cioppino {30}

A zesty marinara sauce, clams, mussels, crabmeat, shrimp, scallops and fish gemelli pasta with shrimp & sea scallops {26}

Oyster mushrooms, asparagus, pesto cream and parmesan rock lobster tail {55} 11oz oven baked and served with drawn butter

SIDES MADE TO SHARE

Scalloped Potato

French fries

cole slaw

sauteed spinach

{6 EACH}

chipotle dirty rice

Grilled Broccolini

grilled asparagus {8}

Substitute Asparagus as a side choice for $2

available simply grilled, sauteed, beer battered or blackened

spicy

black & blue ahi tuna, Pacific {32}

Blackened and seared rare with wakame seaweed salad, wasabi cream, coconut ginger rice and broccolini

Lemon Pepper Mahi Mahi, Pacific {34}

Lemon pepper crust, atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

chipotle Blackened swordfish, Local {34}

Chipotle dirty rice, corn and avocado relish

*Pan-Seared Sea Scallops, MA {36}

Goat cheese grits, sweet corn, asparagus and chive oil

Walnut Crusted Halibut, AK {38}

Orange and walnut crusted with lemon caper butter

served with scalloped potato and asparagus

*Bluewater Surf and Turf {80}

Lobster and New York steak with scalloped potatoes and broccolini

MEAT & POULTRY

Chicken Under a Brick {24}

Herb-crusted with parsley, rosemary, lemonthyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus

Angus Cheeseburger {18}

Traditional works, cheddar cheese, and housemade potato chips or french fries ADD BACON {1} ADD AVOCADO {2} new york steak {38}

Blue cheese butter, asparagus and scalloped potatoes

HANDCRAFTED

DESSERTS

TREAT YOURSELF

key lime pie {9}

chocolate cheesecake {9}

javA mud pie {10}

ENTREES

SIGNATURE GRILLED MARINATED SWORDFISH

SIGNATURE GRILLED

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

CRISPY LOBSTER TEMPURA TACOS

CRISPY LOBSTER

MARINATED SWORDFISH

Avocado lime butter (Gluten free)

Avocado lime butter (Gluten free)

THE BRIG’S FAMOUS FISH TACOS

Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing

THE BRIG’S FAMOUS FISH TACOS

Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing

GOLDEN ALE-BATTERED COD FISH & CHIPS

GOLDEN ALE-BATTERED

TEMPURA TACOS

Marinated cucumber-jicama salad & cilantro remoulade on blue corn tortillas, garlic truffle & house vegetables

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

CERTIFIED STERLING NEW YORK

STEAK

LOCAL GRASS RAISED NEW YORK STEAK

12oz cut topped with blue cheese-truffle crust, mashed potatoes, garlic French beans & red wine demi glace

CRAB STUFFED JUMBO PRAWNS

CRAB STUFFED JUMBO PRAWNS

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

Wild alaskan cod & hand-cut french fries

COD FISH & CHIPS

Wild Alaskan cod & hand-cut french fries

JUMBO DAY BOAT SCALLOPS

NORTHERN ALASKAN HALIBUT

Sweet potato risotto, Granny Smith apples, pickled golden raisins, toasted almonds & saged brown butter

WAGYU BURGER

10oz cut topped with foraged mushroom & truffle crust, mashed potatoes, daily fresh vegetable & pan-demi gravy

1/2 lb American wagyu, smoked bacon, wild mushroom confit, caramelized onion, roasted garlic spread, bibb lettuce & aged cheddar with hand-cut french fries

Sicilian eggplant caponata relish, cheesy polenta & balsamic butter sauce

GRILLED SONORAN SPICED SWORDFISH TACOS

WAGYU BURGER

PARMESAN CRUSTED SAUTÉED SAND DABS

Lemon butter sauce, parmesan risotto & broccolini

GRILLED SONORAN SPICED SWORDFISH TACOS

Cabbage, salsa freesca, chaddar, ranch dressing, corn tortillas (Gluten free)

Cabbage, salsa fresca, cheddar, ranch dressing, corn tortillas (Gluten free)

1/2 lb American wagyu, smoked bacon, wild mushroom confit, caramelized onion, roasted garlic spread, bibb lettuce & aged cheddar with hand-cut french fries

PARMESAN CRUSTED SAUTÉED SAND DABS

Lemon butter sauce, parmesan risotto & broccolini

Platos de la Casa

Calamari Relleno

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

Carne Adobada

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

Miguel’s Torta

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

Camarones a la Diabla

Sautéed spicy Mexican shrimp in red chile sauce, queso asadero

Fajitas Supremo

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

HOURS

Open @ 11 a.m.

Sunday Brunch 9 a.m.-2 p.m.

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

Open daily @ 11:30 a.m.

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

Dinner M-F 5 p.m.-9 p.m. Sat & Sun - 4:30- 9 p.m.

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

Carnitas

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

Lobster Quesadilla

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

Miguel’s Tamales

Wrapped in bacon & broiled, served with mashed potatoes, chef’s vegetables & jalapeno white sauce (Can be modified gluten free) Open @ 11 a.m. Brunch Sat. & Sun 10 a.m. - 2 p.m. Happy Hour Daily 3-6 p.m. excluding Saturday

One hand-made pork & one handmade green chile-cheese tamale with our sauces & topped with cheese; served with rice & beans (Can be modified gluten free)

Full menu on our website

CLAYTON’S

BRUNCH

freshly baked bread by Clayton’s

Croque Madame house made sourdough, rosemary ham, gruyere, sunny-side up egg, bechamel

+ seasonal fruit or house potatoes

Breakfast Wrap house made sausage, egg, peppers, onions, roasted potato & cheddar cheese

Egg, Bacon & Fontina butter croissant

Egg, Spinach, Tomato & Parmesan garlic aioli, everything croissant

Egg, Turkey Sausage & Cheddar on a house made bagel

Bistro Bagel everything bagel, Persian cucumber, tomato, shaved red onion & herb black pepper schmear + avocado + bacon + egg any style

Avocado Toast herbs, cherry tomato & lemon olive oil, multigrain bread + egg any style gf bread egg white

Quiche Lorraine or Seasonal Quiche seasonal fruit

Seasonal Frittata red kuri squash, asparagus, italian sausage and goat cheese

Dutch Baby Pancake powdered sugar & fresh lemon + fresh berries & lemon curd + real maple syrup

Lavender Honey Butter Sweet Crepe

Peanut Butter, Nutella & Banana Sweet Crepe

Irish Oatmeal brown sugar, banana & golden raisins

Açaí Bowl seasonal berries, bananas, granola, coconut & honey + natural peanut butter almond butter

Plain Greek Yogurt Bowl seasonal fruit, granola & honey + natural peanut butter almond butter

SOUP & SALADS

+ add fresh baked baguette with butter

French Onion Soup melted gruyere cheese & garlic croutons

Hungarian Mushroom Soup cremini mushrooms, sauteed onions, white wine, herbs & cream

Autumn Caesar Salad baby red romaine, pomegranate, roasted pumpkin seeds dressed with housemade caesar dressing

Lyonnaise poached e , bacon, spinach & isee, dijon champagne vinaigrette

SANDWICHES

freshly baked bread by Claytons served with sea salt house chips + croissant + avocado

Roasted Turkey & Brie garlic aioli & butter lettuce, toasted sourdough

Roasted Turkey & Fontina fresh roma tomato, basil aioli, butter lettuce, Japanese milk bread

Rosemar y Ham, Gorgonzola & Honey Smoked Bacon caramelized onions & butter lettuce, black seeded French roll

Gourmet Grilled Cheese boursin, fontina & smoked gouda, Japanese white bread + bacon

Veggie Wrap spinach, red onion, carrot, mushroom, Swiss cheese, tomato olive tapenade, garlic aioli

SIDES

Roasted Potatoes Avocado Seasonal Fruit

Housemade Turkey Sausage Patty Bacon Housemade Italian Sausage

Housemade Sea Salt Chips

LET’S SHARE

Warm Beignets fresh strawberries, lemon curd & powdered sugar

Donut Holes selection of housemade donut holes; 3 Nutella & 3 Raspberry

Pigs in a Blanket ketchup & dijonnaise

Dips & Chips selection of two chef prepared dips; sundried tomato tapenade, french onion dip or garlic lemon hummus

served with choice of housemade crostini or sea salt chips

SWEETS & SAVORIES FROM THE BAKERY

Bagels

+ plain schmear , herb

Salt Everything Swiss Seasonal

Muffins

Blueberry Lemon Poppyseed seasonal GF

Pastries

Monkey Bread Seasonal Turnover Seasonal Scone

Croissants

+ housemade jam

Butter Everything Chocolate Almond

Cake by the Slice

Carrot Cake Chocolate & Vanilla Bean Cake of the Day

Clayton’s Cookie Jar assortment of 8 petit cookies Raspberry Thumbprints, Palmiers, Macarons & Mexican Wedding

Cookies & Milk for Two warm chocolate chip cookies served with a glass of milk

Bakers Delight

Lemon Bar

Oatmeal Cream Sandwich

ask your server for today’s Gluten Friendly offering

LET’S DRINK

House Specialties

Lavender Vietnamese Cold Brew

Honey Lavender Latte

Golden Turmeric Oat Latte

Mar y’s Sweet Matcha Latte

House French Lavender Lemonade

Honey Bee Cortado

Espresso & Coffee

House French Roast

Caramel Macchiato

Cinnamon Honey Latte

Mocha

Mexican Mocha

Cold Brew

Vietnamese Cold Brew

French Press for Two

Made with Whole Milk + flavor / espresso shot / oat or almond milk

Beer

La gunitas IPA

Karl Strauss Red Trolley

Modela Especial

Stella Artois

Stone Delicious IPA

Wine & Bubbly

Cabernet, Simple Life

Pinot Noir, Cloudfall Rose’, Conundrum

Chardonnay, Sonoma Cutrer

Sauvignon Blanc, Matua

Prosecco, Avissi Treviso

Italian Brut, Prose

Mimosa

Bistro Spritz, Limoncello

Tea & Chocolate

Chai Tea Latte

Dirty Chai

Matcha Latte

Hot Chocolate

Mexican Hot Chocolate

Iced Southern Sun Tea

unsweetened or sweetened

Hot Tea

black, green, herbal selection

Beverages

Apple Juice

Orange Juice

House Lemonade

Arnold Palmer

Soda Pop

San Pellegrino Sparkling Water

San Pellegrino Sparkling Soda

Sign up for our loyalty program and receive a $5 welcome bonus!*

Guests can use their welcome bonus at Little Frenchie, The Islander, Village Pizzeria (OG & Bayside Location), MooTime Creamery.

*Stake Chophouse & Bar is not part of the BBH loyalty program.

619-435-3525

APPETIZERS

Nachos Azul

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

$10.95

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

Guacamole Dip

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

$10.95

Baja Shrimp Cocktail

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

Shrimp Ceviché

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

$11.95

Taquitos or Flautas

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

$9.95

Baja Wings

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

$9.95

SANDWICHES

Costa Burger

Angus beef served on a warm bun with lettuce, tomato & onion.

$12.95

(Add cheese for $1.50)

Grilled Chicken

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

(Add cheese for $1.50)

SOUPS & SALADS

Pozolé de Pollo

Traditional Mexican chicken soup with hominy, onions, cilantro & oregano.

$5.95 cup / $7.95 bowl

Garden Esmeralda Salad

Mixed greens, tomato, jicama, red onion, corn and hearts of palm, tossed with house vinaigrette or chipotle ranch dressing.

$11.95

(Add chicken, chilled shrimp or salmon for $6.95)

Caesar Salad Azul

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

$10.95

(Add grilled chicken or chilled shrimp for $6.95)

Costa Spinach Salad

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

$11.95

(Add chicken or chilled shrimp $6.95)

LOCAL FAVORITES

Pacific Swordfish

Pacific swordfish grilled with garlic, butter and lemon, served “Mexican-style” with rice, beans, salsa fresca, tortillas & guacamole. “Gringo-style” with rice and sauteed vegetables. $24.95

Garlic Shrimp

Mexican shrimp sautéed in butter, garlic, lemon juice & seasonings. Your choice of sides: rice or sautéed vegetables or rice and beans. $24.95

SOUTH OF THE BORDER SPECIALS

Grilled Carné Asada

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

Coronado Burrito

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

Carnitas Olé

Seasoned pork, seared then braised in beer, citrus and spices. Served with guacamole, salsa & fresh tortillas. $16.95

Chicken Chimichanga

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

$14.95

Swordfish Tacos

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

$16.95

Shrimp Burrito

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

$17.95

Chili Rellenos

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

Veggie Burrito

Children’s Menu Available

COMBINATION PLATES

$16.95

Choice of two items with rice & beans.

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

$15.95

Chicken Enchiladas

Quesadillas Carne asada, carnitas, or chicken

Tacos Carne asada, carnitas, or chicken Enchiladas

Chicken or cheese.

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

$16.95

SERVED WITH RICE & BEANS.

285 Palm Ave Imperial Beach

Pasta

FOR FULL MENU PLEASE VISIT OUR WEBSITE

Rigatoni Bake

Pasta Plates

Oven baked rigatoni, meat sauce, melted mozzarella.

Tomato Basil Spaghettini

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

Garlic Chicken

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

Verdura Pasta

Spinach, mushooms, tomatoes, capers, olives, onions & artichoke hearts tossed in olive oil & garlic. Served over spaghetti.

Rosemary Chicken

Fresh chicken breast baked with rosemary and garlic. Served with rigatoni pesto

For a full menu, visit our website

Pizza

Oven baked 12” pies.

Stuffed Pasta

Manicotti

Pasta stuffed with cheeses, baked with fresh marinara sauce & mozzarella cheese

Lobster Ravioli

Ravioli stuffed with lobster and topped with creamy alfredo sauce

Wild Mushroom Ravioli

Savory ravioli stuffed with shiitake mushrooms and cheese and topped with marinara and pesto sauce.

Tortellini

Tri-colored cheese tortellini, spinach, basil, and sundried tomato in a cream sauce, topped with chicken

Cheese Pizza

Build Your Own Pizza

Add any ingredient for a $1.95 each

Prima Vera Pizza

Green & red peppers, onions, black olives, mushrooms & mozzarella

Artichoke Heart Pizza

Artichoke hearts, tomatoes & mozzarella

White Pizza

Pesto, tomatoes & mozzarella

BBQ Chicken Pizza

BBQ sauce, chicken, tomatoes, cilantro & mozzarella

Island Pizza

Sausage, pepperoni, green and red peppers & onion

Four Cheese Pizza

Fontina, mozzarella, parmesan & fresh mozzarella cheeses

Roy-Roy Pizza

Four cheese pizza with double pepperoni & double pizza sauce

Hawaiian Pizza

Freshly baked pizza with ham & pineapple slices

Sundried Tomato Pizza

Freshly baked pizza with sundried tomatoes, feta & mozzarella cheeses

Portobello Mushroom Pizza

Freshly baked pizza with marinated portabello mushrooms, fresh spinach & onions

Spicy Scampi Pizza

White shrimp, garlic, jalapeno, tomato & cilantro

Sandwiches

Served with pasta salad.

Caprese Sandwich

Canneloni

Pasta stuffed with meat and Italian cheeses, baked with fresh marinara sauce and mozzerella cheese.

Seafood

Shrimp Scampi

Jumbo shrimp, tomatoes, fresh basil, onion and capers, sauteed with white wine garlic andoliveoil served over spaghetti

Fettuccine & Clam Sauce

White wine clam sauce with mushrooms, garlic & tomatoes served over fettucine

Seafood Alfredo

Scallops, shrimp & clams in olive oil & garlic served over a bed of fettucine alfredo

Fresh Salmon

Atlantic salmon baked and topped with spicy cilantro and serrano pesto

Jumbo Scallops

Jumbo scallops in a white wine and cream sauce with fresh mushrooms & asaparagus, served over fettuccine.

Torpedo

Fresh deli meats and mozzarella, served hot or cold.

Turkey Breast

Fresh turkey breast and mozzarella, served hot or cold.

Meatball or Sausage Sub

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

Fresh mozzarella, pesto, tomato & basil

Portabello Sandwich

Portabello mushrooms served open faced with melted mozzerella, fresh basil, and marinara.

Roasted Eggplant

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

12 & Under

Pee-Wee Pasta Plates

Kraft Mac & Cheese

Cheesy Pepperoni Garlic Bread

Cheese Ravioli

Starters

SMOKED PIGGY POPPERS 8/10

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

FRIED PICKLES ............................................ 7.25

southern fried dill pickle chips served with our jalapeño mustard dipping sauce

TEXAS B RISKE T CHILI .......................... 7 / 11

chopped smoked beef brisket stewed with fresh chiles and spices, served with corn fritters

MEMPHIS PORK NACHOS .......................... 15

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

SLIDERS (3) .................................................11.25

your choice of pulled pork, brisket, or chicken served ona sweet roll and topped with slaw and BBQ sauce

TENNESSEE STRE ET TACOS (3) ................ 11

a taco trio of pork, chicken, or brisket topped with mexican slaw, tangy BBQ crema and fresh cilantro

DIRT Y FRIES ................................................... 15

curly fries, pulled pork,queso, jalapeños

PIGGY FRIES (CURLY FRIES) .................... 5/ 8

CORN FRIT TERS ........................................ 5 / 8

best little balls in the West, served with honey butter

BIG OL’ SALAD $13

Mixed greens withcucumber, carrots, jicama, tomato andcorn with your choice of pulledpork, chicken, or brisket

TE XAS POTATO $14 +$2 w/sausage

a1 lb. hickory smoked potato topped withsmokedpulledpork, chicken, sausage or brisket chili & piggy’s cheesesauce, sour cream, BBQ sauce, bacon & green onion

MAC & CHEESE

MAC & CHEESE ....................................................... 5/8

cavatappi noodles, housemade cheese sauce

PIGGY MAC ................................................................ 11

mac and pulled pork, crispy onions, BBQ sauce

ME XI MAC .................................................................. 11

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

CHILI MAC ................................................................. 11

mac and texas brisket chili

Si DES

• PO’ TATER SALAD • SMOKED MAC SALAD

• SLAW • SMOKED BAKED BEANS

SAM’i CHES

served with one side

TRADITIONAL

PULLED PORK .................................................. 13

potato bun, coleslaw, sauce

BBQ CHICKEN BREAST ..............................12.50

potato bun, coleslaw, sauce

BEEF BRISKE T................................................... 14 potato bun, onions, pickles, sauce

JALAPEN OCHEDDARS AUSAGE .............12.50 amaroso roll, onions, pickles, sauce ˜

SMOKED TURKEY ........................................10.50 potato bun, cranberry sauce, lettuce, tomato

-

FUN & FUNKY -

CALI BBQ ........................................................14.50 smoked pull pork or pulled chicken, mexican slaw, fresh cilantro, jalapeños, avocado, tangy BBQ crema, torta bun

TEXAS HEAR THROB ....................................14.50 brisket, sausage, pork, amaroso roll

GRILLED CHEESE PORK SANDWICH ........ 14.50 thick Texas buttered bread, american cheese, smoked pork

PLATES

PULLED PORK ............................................. 22/LB

BEEF BRISKE T............................................. 26/LB

CHICKE N 10 HALF/15 WHOLE

BABY BACK RIBS ................................... 25/R AC K

PO’TATER SALAD ...................6PINT/11 QUART SLAW ..................................... 6PINT/11 QUART

SMOKEDMAC SALAD .......... 6PINT/11 QUART

SMOKEDBAKED

PULLED PORK ......................................... 13 / 18

BEEF BRISKET.......................................... 14 / 19

CHICKE N .......................... 9.50 / 12.50 / 17.50

BABY BACK RIBS .......... 14.50/ 20.50 / 27.50

served with one side & white bread 4 bones| 1/2 rack | Full

COMBOS

served with two sides & white bread

LIL’ MARKET COMBO 25 pick two meats

PIG OUT PL AT TER............................................. 30 pick three meats

GONETO MARKE TS AMPLER 40 feeds 2. 4 rib bones, lil’brisket, lil’ pulled pork 1/2 bird

STARTERS

CARLSBAD TOMATO & PEACH SALAD 24 golden balsamic red peach vinaigrette, zucchini rose, fresh basil

CHARRED SPANISH OCTOPUS 29 parsley risotto, confit piquillo peppers, preserved lemon

BAJA WEDGE SALAD 23

salsa verde dressing, marinated olives, pickled chilies, local tomatoes, cornbread croutons, queso fresco

STUFFED PIQUILLO PEPPERS 24 green risotto, chayote squash, crunchy garlic, cilantro

SHEERWATER LUMP CRAB CAKE 34 citrus ravigote sauce, pitaya salsa

COMPRESSED 12 HOUR BRAISED SHORT RIB 26 pickled apricot, watercress coulis, beef chicharron

SAN DIEGO FARM GREENS 21 pickled watermelon, candied pistachios, mint fennel vinaigrette

CHILLED VEGGIE PLATE 26

assortment of fresh organic raw vegetables, piquillo pepper & roast corn hummus, olive oil, maldon salt

CORN CHOWDER 14

celery, onions, queso fresco, crunchy corn, avocado oil

SIDES

SUMMER MUSHROOM

FRICASSEE 14 butter, parsley, white wine

SPICED TOMATO RICE 13 garbanzo beans, piquillo peppers, tomato reduction

CHARRED BROCCOLINI 14 chili oil, lemon vinaigrette

GREEN PARSLEY RISOTTO 15

arborio, white wine, parmesan

SUMMER MARKET VEGGIES 13

MASHED POTATOES 13

roasted garlic, chives

LOADED MASHED POTATOES 17

queso fresco, braised short rib, green onions

TRUFFLE FRIES 22

truffle salt, black truffle oil, shaved parmesan, fresh herbs, truffle vinaigrette

MAIN COURSE

BAJA CALIFORNIA ACHIOTE SEA BASS 54

braised artichokes, charred green onions, esquites, corn saffron broth

CALIFORNIA ARTICHOKE HEARTS 33

cashew chili cream, baby corn, baby eggplant, charred green onions, tomato confit, summer squash

BRAISED LAMB SHANK ADOBO 65

roasted poblano polenta, nopales en escabeche, citrus adobo demi-glace

CLAM & SHRIMP PASTA 42

creamy guajillo sauce, tomato, fennel, cilantro, crispy garlic

LOCAL CATCH OF THE DAY 47

tomato reduction, spiced rice, garbanzo beans, piquillo peppers, blistered squash

BAJA SEAFOOD STEW 47 clams, mussels, shrimp, catch of the day, calabacitas, guajillo lobster broth

ROASTED CHICKEN BREAST 41 chayote atapakua, queso fresco, roasted tomatoes, baby eggplant

ROASTED 8oz BEEF TENDERLOIN* 67

RR RANCH 14oz NEW YORK STRIP* 65 8oz SNAKE RIVER FARMS KOBE TOP SIRLOIN* 71

AUSTRALIAN WAGYU STRIPLOIN* (3oz minimum) 23/oz

all steaks served with roasted garlic mashed potatoes, charred broccolini, black garlic demi-glace

GLUTEN FREE VEGAN VEGETARIAN

619.435.8110 | 1001 C Avenue

APPETIZERS SOUPS SPECIALTIES

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

Lunch Tue - Fri 11 AM - 3 PM

Dinner Tue - Sat 5 PM - 9 PM

Closed Sunday and Monday

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.

Chicken, Shrimp or Seafood

Tom Kar

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

SALADS

Swaddee Chef Salad

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

Som Tom

Shredded green papaya mixed with peanuts, tomatoes and lime juice

Nam

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

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

Appetizers

Kaboom Shrimp (16pc)

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

Crispy Brussel Sprouts

Balsamic glazed brussel sprouts, topped with crushed walnuts and petite leaves

Battered Zucchini

Truffle Fries

Jalapeño Poppers (8 pc)

Fried Calamari

Big Fried Shrimp (8 pc)

Battered Clams

Clam Chowder (Cup)(Bowl)(Bread Bowl)

Taco Combos

Choice of Taco + Crisscut Fries

1 Taco Combo

2 Tacos Combo

A la carte - Tacos & Burritos

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

Taco or Burrito

Cod/Shrimp/Halibut/Mahi/Salmon

Specialty Tacos and Burritos

Kaboom Shrimp Taco

Chicken Taco

Lobster Taco

Chicken Burrito

Kaboom Shrimp Burrito

Garlicky Shrimp Burrito

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

* Tin Fish Cole Slaw does not contain any dairy.

* Vegan Fish option available

* Fish can be grilled upon request, except cod & calamari

Platters

w/fries & slaw

Grilled veggies substitute for $4.00

Shrimp Platter (8pc)

Battered Clams Platter

Calamari Platter

Fish Platter

Mahi-mahi/Salmon/Halibut

Chicken Tenders (4pc) (8pc)

Salads

Fish Salad Plate

Mahi-mahi/Salmon/Halibut/Shrimp

Fresh spring mix salad with lemon vinaigrette topped with your choice of fish

Grilled Salmon on Slaw

Fresh salmon perfectly balanced with Tin Fish Cole Slaw

Sesame Crusted Ahi Salad

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

Lobster Salad

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

Signature Dish & Combo

Lobster Roll w/Fries

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

King Salmon Kama

King Salmon Collars baked and beautifully seared, served wth Ponzu sauce & cole slaw

Fish & Chips 6 pcs / 3 pcs

Lightly battered cod, tossed in Tin Fish Breading! Served crispy with crisscut fries, cole slaw, tarter sauce.

Fish & Shrimp Combo

w/4 pcs cod & 4 shrimp

Fish & Clam Combo

w/4 pcs cod & battered clams

Fisherman’s Combo

w/4 pcs cod, clams, 4 shrimp

Grilled Cheese & Chowder

Poboys & Sandwiches

Fried Fish Poboy w/ slaw

Shrimp Poboy w/ slaw

Fish Sandwich w/slaw

Mahi-mahi/Salmon/Halibut

Chicken Sandwich w/slaw

Burgers

Complete it with Crisscut Fries

Add Bacon or side of Nacho Cheese

Hamburger

Cheese Burger

Double Decker

Our Signature Burger!

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

Oysters & Whole Fish

Proudly serving top quality osyters & whole fish!

Kumiai

Santuary

Kumamoto

Asian Crispy Whole Fish

Branzino, Red Snapper, Stripe Bass

Fresh whole fish, lightly breaded cooked to crispy finished with sizzling Asian sauce pour over!

Albaca

At Marriott

(619) 435-3000

Amalo Brew

640 Orange Ave. (619) 537-9011

Avenue Liquor & Subs

878 Orange Ave. (619) 435-4668

Babcock & Story Bar

At the Hotel Del (619) 435-6611

Balsamico Italian Kitchen 791 Palm Ave., Ste 101 Imperial Beach (858) 294-3183

Bay Books Cafe

1007 Orange Ave. (619) 435-0070

Beach & Taco Shack

At the Del (619) 522-8100

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

Bluewater Boathouse 701 Strand Way (619) 435-0155

Boardwalk Beach Club

1300 Orange Ave. (619) 522-0946

Brigantine 1333 Orange Ave. (619) 435-4166

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

Calypso Café

505 Grand Caribe Isle (619) 423-5144

Central Liquor & Deli

178 Orange Ave. (619) 435-0118

DINING DIRECTORY

Chez Loma

1132 Loma Ave.

(619) 435-0661

Clayton’s Bakery & Bistro

849 Orange Ave.

(619) 319-5001

Clayton’s Coffee Shop

979 Orange Ave.

(619) 435-5425

Clayton’s Mexican Take Out

1107 10th St.

(619) 437-8811

Cold Stone Creamery

Ferry Landing

(619) 437-6919

Costa Azul

Ferry Landing

(619) 435-3525

Coronado Brewing Co.

170 Orange Ave.

(619) 437-4452

Coronado Cays Lounge

4000 Coronado Bay Rd.

(169) 424-4000

Coronado Coffee Co.

Ferry Landing

(619) 522-0217

Coronado Taste of Oils

954 Orange Ave.

(619) 522-0098

Coronado Tasting Room

Ferry Landing

(619) 534-5034

Crown Bistro

520 Orange Ave.

(619) 435-3678

Crown Landing

At Loews Resort

4000 Coronado Bay Rd.

(619) 424-4444

Crown Town Deli

Ferry Landing

(619) 675-0013

Danny’s Palm Bar & Grill

965 Orange Ave.

(619) 435-3171

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

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

Feast and Fareway 2000 Visalia Row (619) 996-3322

Filippis 285 Palm Ave. Imperial Beach

(619) 754-6650

Garage Buona Forchetta

1000 C Ave. (619) 675-0079

Gelato Paradiso 918 Orange Ave. (619) 629-5343

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

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

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

Jack’s Fire Pit

995 Palm Ave.

Imperial Beach

(619) 488-2507

Parakeet Cafe

1134 Orange Ave.

(619) 675-0104

Parakeet Juicery

943 Orange Ave.

(619) 319-5931

KFC/Taco Bell

100 B Ave.

(619) 435-2055

Lil’ Piggy’s BBQ Ferry Landing

(619) 522-0217

Little Frenchie

1166 Orange Ave.

(619) 313-6003

Lobster West

1033 B Ave. #102

(619) 675-0002

McP’s Irish Pub

1107 Orange Ave. (619) 435-5280

Miguelito’s 1142 Adella Ave.

(619) 437-8578

Miguel’s Cocina

1351 Orange Ave.

(619) 437-4237

Mootime Creamery

1025 Orange Ave.

(619) 435-2422

Nado Gelato Cafe

1017 C Ave.

(619) 522-9053

Nado Republic 1007 C Ave.

(619) 996-3271

Nicky Rotten’s Bar & Burger Joint 100 Orange Ave.

(619) 537-0280

Night & Day Café

847 Orange Ave.

(619) 435-9776

Panera 980 Orange Ave.

(619) 437-4288

Park Place Liquor & Deli 1000 Park Place

(619) 435-0116

Peohe’s Ferry Landing

(619) 437-4474

DINING DIRECTORY

Poké 1•2•3

1009 Orange Ave poke123usa.com

Rosemary Trattoria

120 Orange Ave.

(619) 537-0054

Saiko Sushi

116 Orange Ave.

(619) 435-0868

Serea at the Del

(619) 522-8100

Serrano’s 126 Orange Ave.

(619) 537-0102

Sheerwater at the Del

(619) 435-6611

Silver Strand Exchange At Loew’s Resort

(619) 424-4000

Spiro’s Greek Café Ferry Landing

(619) 435-1225

Stake Chophouse + Bar

1309 Orange Ave.

(619) 522-0077

Subway

1330 Orange Ave.

(619) 435-8272

Sundae’s Gelato at the Del (619) 522-8100

Sun Deck at the Del (619) 522-8100

Swaddee Thai 1001 C Ave.

(619) 435-8110

Swagyu Chop Shop

1002 Palm Ave., IB (833) 277-4040

Tartine

1106 1st St.

(619) 435-4323

Tent City 1100 Orange Ave. (619) 435-4611

The Henry 1031 Orange Ave. (619) 762-1022

The Islander 1015 Orange Ave. (619) 437-6087

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

Tin Fish (End of Pier) 910 Seacoast Dr. Imperial Beach (619) 628-8414

The Tavern 1310 Orange Ave. (619) 437-0611

Trident Coffee 942 Orange Ave. (619) 522-4905

Villa Nueva Bakery Cafe 956 Orange Ave. (619) 435-1256

Village Pizzeria 1206 Orange Ave. (619) 522-0449

Village Pizzeria Bayside Ferry Landing (619) 437-0650

Vom Fass Ferry Landing (619) 534-5034

Which Wich 926 Orange Ave. (619) 522-9424

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

Yummy Sushi 1330 Orange Ave. (619) 435-2771

Taste the Quality and Experience the Di erence

We hope ever yone has had a great summer!

As fall arrives, there are many avors to experience with the fall har vest and we are breaking out our fall items in the shop. So if you are out and about please stop by to check us out.

We have just transitioned to the Southern EVOO crush to ensure the freshest Extra Virgin Olive Oils available We are committed to keeping our product prices stable even with potential in ation woes.

As always, Coronado Taste of Oils really appreciates your suppor t!

Tr y this simple Halibut recipe (oven or BBQ), you will be amazed as how a little oil & vinegar really make a di erence:

1/4 cup Blood Or ange EVOO

2 Tbsp Gr apefruit white balsamic

4 pieces (4oz each of halibut)

2 Sprigs of fresh thyme (Leaves only)

In a shallow dish, whisk together the oil & vinegar to emulsify. Coat each piece of sh in marinade & place in a 8 X 8 inch bak ing pan.

Fish should be crowded in the dish.

Drizzle remaining marinade over top and place in the fridge for 20 minutes.

Preheat oven to 375 F or BBQ to high.

Place baking pan on a rimmed bak ing tray in the oven or directly on the BBQ

Cook until aky and cooked through, ensuring edges are crisp (10-15 minutes in oven or 7-10 minutes on BBQ

Sprink le thyme leaves over cooked halibut. Done! Serve with your favorite citrus Chutney (Cranberry pear for example) on a bed of rice or with grilled potatoes."

Photos by Lauren Curtis

Organic tomatoes, burrata, EVOO, balsamic glaze, served on a bed

Garage Buona Forchetta

Burrata Caprese

of arugula.

Garage Buona Forchetta

Focaccia

Rosemary, Himalayan pink salt. (Gluten free optional)

Angus Beef Sliders

Red onion bacon jam, double cream brie, brioche bun, hand cut fries.

Feast and Fareway

Club Sandwich Wheat bread, turkey, bacon, lettuce, tomato, avocado, and mayo. Side of house made truffle fries.

Brigantine

Seafood Restaurant

Brig Clam Chowder

New England style topped with fresh chopped parsley, cracked black pepper, and oyster crackers.

Tartine

Passion Fruit Cheesecake. Topped with fresh raspberries and powdered sugar, served on a plate of drizzled caramel.

Tartine Chocolate Mousse

Velvety chocolate mousse on a thin layer of chocolate cake, finished with ganache.

Skip the mall! Orange Avenue has

LUXURY MAKE UP AND HAIR: Skip the mall (and the animal cruelty while you're at it!) Miracles and More cosmetics and hair care products are local luxury at it's finest. All skin types and shades available. Products can be found at Salon on First and online. Book a hair appointment and leave with products to keep you gorgeous for the holidays!

Salon On First: 1134 First Street

SHOES FOR ALL YOUR EVENTS: Sweet Soles has it all, ranging from sandals, booties, elegant heels, and running shoes for men and women - best of all, there is atheisure, fashion jewelry, bags, and scarves for a head to toe one-stop shop!

Sweet Soles: 957 Orange

SPECIAL GIFTS AND STATIONERY: Be sure to pop into Seaside Papery for eclectic ornaments and and personalized stationery for all your holiday mailers! Best of all, their wrapping paper is second to none and sure to wow all of your gift recipients, kids and adults!

Seaside Papery: 1162 Orange Ave

s everyone on your list covered!

ALL CORONADO EVERYTHING & MORE: Crown Meets Sea has the best and most unique selection of Coronado special gifts - hand curated by owners Shannon and Tory, you will be sure to get special gifts for those near and far - and a few things for yourself, too.

Crown Meets Sea: 1158 Orange Ave

LOCALLY HANDMADE JEWELRY: Skip Tiffany's this year - be sure to head to Lumo Jewelry or Muhl Jewelers for your special someone. Fine diamonds, gold, silver, and specialty pieces are as unique as the person you're giving them to! Make it special this year and shop locally.

LUMO Jewelery: 940 Orange Ave

Muhl Jewelers: 1130 Orange Ave

NEED SOMETHING ELSE? ASK THE CHAMBER! The Chamber can help you find exactly what you're looking for, point you in the right direction, and answer your questions.

Shopping, eating, and staying local is easy and important to our island!

619-435-9260

Headliners

Focused on Writing and Books Returns to Coronado

Ocotober 8th

The Coronado Public Library has been the official host of the San Diego Writers Festival since 2019, but the first inperson festival was cancelled due to the pandemic and over the last couple of years it has taken place virtually. Last year’s online festival included interviews with James Patterson, Lisa See and Lee Child.

The festival will present more than 30 events taking place over the course of one day, including author appearances and book signings, as well as panels on writing topics. Notable authors include Shilpi Somaya Gowda, Naomi Hirahara, Joe Ide, Qian Julie Wang, Aimee Bender, Maile Maloy, Anastasia Zadeik, Lucy Crawford, Adalyn Grace, Jennifer Coburn, and Chris Baron. Among the writing and publishing panels are “How to Write a Bestselling Mystery,” a workshop with playwright Levy Lee Simon, and several events on publishing and marketing.

“As a library, partnering in this festival ticks a lot of boxes for us in that it provides free public education around the literary arts, literacy and reading,” said Coronado Public Library Director Shaun Briley. “What is unique about this festival is its emphasis on programs intended for writers, as opposed to just entertainment (although there is plenty of that too). Many of the talks and workshops are aimed at helping people find their voice, write and then sell their writing.”

The notable events below are just a few of the many author talks, writing panels and writing workshops.

11 a.m.

Keynote Speaker Shilpi Somaya Gowda, In Conversation with Jeniffer Taylor

Main Stage Theatre, Coronado High School

Gowda, the 2022 San Diego Writers Festival Writer of the Year, is the award-winning, New York Times and internationally bestselling author of Secret Daughter, The Golden Son, and The Shape of Family. Amazon Studios will produce the film adaptation of Secret Daughter, starring Priyanka Chopra and Sienna Miller, and directed by Anthony Chen.

12 p.m.

Screening of Award-Winning Ukrainian Film Bad Roads

Black Box Theatre, Coronado High School

Catch Ukraine’s official submission for the “Best International Feature Film” category of the 94th Academy Awards (2022). A talkback with the film’s producer, Dmytro Minzyanov, takes place after the screening.

1:30 p.m.

New York Times Bestselling Author Qian Julie Wang

Winn Room, Coronado Public Library

Wang’s Beautiful Country is a New York Times Bestseller, New York Times Notable Book of 2021, one of President Obama’s Favorite Books of 2021, was on the NPR Best Book List, and was a Today Show Read with Jenna pick.

3 p.m.

Academy Award Nominee and Emmy Award Winning Writer Renee Taylor — Queen of Broadway and TV

Winn Room, Coronado Public Library

Screenwriter, actress, playwright, producer, director - this writing and acting dynamo has done it all. Lindsey Salatka will interview Taylor, the San Diego Writers Festival 2022 Comedy Writer of the Year.

1 p.m.

Kid Lit Experts Speak Out Against Book Banning

Ruby Room, Coronado Public Library

There has been and continues to be great effort put forth toward banning certain books. Join this panel of KidLit experts, including authors and librarians, as they discuss the implications and challenges of book banning for both authors and audiences. With Dr. Virginia Loh-Hagan, Lee Wind, and Moni Barrette.

3 p.m.

Happy at Any Cost: A Conversation with Author

Kirsten Grind

Black Box Theatre, Coronado High School

A discussion of the life and death of entrepreneur, Las Vegas developer and Zappos CEO Tony Hsieh, the subject of Grind’s book. Hsieh struggled with mental health issues and drug use before dying in a mysterious fire in 2020. The discussion, moderated by Justin Hudnall, will also cover general societal issues, such as the problems that come with focusing so much on happiness, and the stigma of mental health in our culture.

autHor Panels on Writing

1:30 p.m.

Writing a Bestselling Mystery

Main Stage Theatre, Coronado High School

Authors Joe Ide (The Goodbye Coast), Naomi Hirahara (Clark and Division), Gary Phillips (One-Shot Harry), with moderator Matt Coyle (Last Redemption) delve into the “elementary” nature of mysteries and thrillers: how to write them, how to read them, and why we love them.

2 p.m.

Social Justice and Food Writing as Metaphor

Grand Room, John D. Spreckels Center

An honest and revealing conversation with Madhushree Ghosh (Khabaar: An Immigrant Journey of Food, Memory, and Family) and Keith Corbin (California Soul: An American Epic of Cooking and Survival). This panel is moderated by Laura Cathcart Robbins.

11 a.m.

Workshop with Playwright Levy Lee Simon

Black Box Theatre, Coronado High School

A masterclass in playwriting with the 2022 San Diego Writers Festival Playwright of the Year.

12 p.m.

The Real Deal with Joe Ide -- A Workshop for Writers Grand Room, John D. Spreckels Center

Designed for aspiring writers who are serious about becoming novelists, this workshop chronicles what mystery writer Ide has learned on his rise from failed career after failed career to successful, critically acclaimed author of the IQ series.

kids and teens & otHer Fun stuFF

10 a.m. to 2 p.m.

Balloon Twisting & Face Painting with Frannie the Clown  Palapa in the Quad, Coronado High School

Fun, face-painting, balloon-twisting and hysterical jokes with Frannie the Clown.

10:30 a.m.

Story Time with Award-winning Children’s Book Author

Henry Herz

Ruby Room, Coronado Public Library

Herz will read from a selection of his popular children’s books Monster Goose Nursery Rhymes, 2 Pirates + 1 Robot and How the Squid Got Two Long Arms.

1 p.m.

KidsWrite! Awards

Main Stage Theatre, Coronado High School

Watch and cheer for the next generation. Talented kid and teen poets and authors will receive certificates, cash prizes, and laptops and inspire their peers along the way.

This is just a sampling of the day’s events. Venues and times are subject to change. The Festival will take place on Saturday, October

8 from 9 a.m to 6 p.m. at the Coronado Public Library, Coronado High School and the John D. Spreckels Center. The festival is presented by the Library, the San Diego Memoir Writers Association and Warwick’s bookstore.

The San Diego Writers Festival is a free, communitybased event designed to celebrate the power of writing and storytelling.Visit sandiegowritersfestival.com for the full schedule and the most updated information.

If you’re think ing about buying a home today, there’s welcome news. Even though it's still a sellers' market, it's a more moderate sellers' market than last year. And the days of feeling like you may need to waive contingencies or pay drastically over ask ing price to get your o er considered may be coming to a close.

Today, you should have less competition and more negotiating power as a buyer. That's because the intensity of buyer demand and bidding wars is easing this year So, if bidding wars were the biggest fac tor that had you sitting on the sidelines, here are two trends that may be just what you need to re -enter the market.

The Return of Contingencies

Over the last two years, more buyers were willing to sk ip impor tant steps in the homebuying process, like the appraisal or inspec tion, to tr y to win a bidding war. But now, fewer people are waiving the inspec tionand appraisal. 95% of sellers reported buyers requested a home inspection.

67% of sellers negotiated with buyers on repairs as a result of the inspection ndings. This goes to show buyers are more able to include these conditions in their o ers today and negotiate as needed based on the outcome of the inspection.

Sellers Are More Willing To Help with Closing Costs

Generally, closing costs range between 2% and 5% of the purchase price for the home. Before the pandemic, it was a common negotiation tac tic for sellers to cover some of the buyer's closing costs to sweeten the deal.This didn’t happen as much during the peak buyer frenz y over the past two years 32% of sellers paid some or all of their buyer's closing costs. This may be a negotiation tool you'll see as you go to purchase a home.

Bottom Line

Regardless of the ex tremely competitive housing market of the past several years, today's data suggests negotiations are star ting to come back on the table This is good news if you’re planning to enter the housing market. To nd out how the market is shifting in our area, let’s connect.

Living Life in Coronado Luxury

Coronado Perfection! Modern coastal luxur y home on Coronado Island, just steps from the iconic Coronado Golf Course Construction of this new 3,854 sf., 5-bedroom, 3½ bath residence, on a rare single -family lot, commences in September, 2022. The home boasts an expansive rooftop deck with views of the golf course , world-renowned Coronado Bay Bridge, San Diego skyline and majestic Hotel Del Coronado. The contemporar y interior includes a gourmet kitchen with an oversized island, spa-like main suite with air y vaulted ceilings, open- concept main living space that looks onto spacious front and back balconies. With the incredible views, an elevator to all three levels and the most high end and top of the line amenities throughout. This home is “one of a k ind “ in Coronado

PRE-SALE PRICING $5,950,000

Around The World ...

Saturday, October 8, 2022 marks the return of the Coronado Philharmonia to the Coronado Performing Arts Main Stage under the direction of founder and music director Osvaldo Mendoza. The newly established nonprofit Coronado Philharmonia Orchestra is returning this fall after the City awarded the organization a Coronado Community grant to help pay for two concerts this year. The first one is themed “Around the World” and features composers such Bach, Shostakovich, Piazolla and many others . A pre-talk begins at 6:30 p.m. with the concert starting at 7:30.

In July 2021, the Coronado Philharmonia held their inaugural concert, sponsored by the Coronado Public Library at the high school’s Black Box Theater. The concert was a string chamber orchestra, organized and led by music director Osvaldo Mendoza. Mendoza was formally the music director for Coronado School of the Arts (CoSA) and it has been his vision to create a Coronado Symphony Orchestra. That initial concert drew eighteen professional musicians from San Diego who volunteered to assist in drawing attention to the goal of establishing a Coronado orchestra. The idea was to grow the group to a full high-level symphony of 50 musicians with strings, winds, brass and percussion instruments –something Coronado does not have currently but clearly has an audience wanting to attend concerts.

Their first concert, while held in a small venue, ignited interest not only in those attending but also as word spread many in the community recognized a void in the community for live classical music. Representatives from the City and from the Cultural Art Commission who attended the event followed up to encourage the idea of pursuing a chamber ensemble which could grow.

A second concert was held in early December 2021, “Christmas at Coronado” with support by the City of Coronado, the Cultural Arts Commission and the Coronado Schools Foundation. The Foundation’s sponsorship enabled all band students and their families in the district to attend the event for free.

... A Coronado Philharmonia Music Concert

Make sure and mark your calendar for this special concert on October 8.

Pre-talk begins at 6:30 p.m. and the concert starts at 7:30 p.m.

Tickets may be purchased online at https://www.thecoronadophilharmonia.org/.

Many cities boast a philharmonic, also called a philharmonia, which means an organization dedicated to the love of music.

The Coronado Philharmonia has three main goals:

1) to serve the Coronado community by providing professional music concerts with a wide range of traditional and new music;

2) create opportunities for musicians to build relationships through their performances; and

3) inspire and educate youth through diverse educational experiences.

Music Director and Founder Osvaldo Mendoza, while no longer with CoSA, developed an affection for Coronado and its residents. He has been active in music circles throughout the country, not only conducting but, also, performing and composing music which have been performed at the Plaza Theater in El Paso, the Strathmore in Washington, DC, and the Walt Disney Concert Hall in Los Angeles. Mendoza is the founder of The Orchestra Project North America.

The Picturesque Pomegranate!

Did you know that the pomegranate is one of the world’s most ancient fruits? It is thought to have originated in Persia, and quickly spread throughout the Mediterranean and into India and China.

Across many cultures, the pomegranate has been a symbol of abundance, fertility, prosperity, and ambition. Pomegranates were introduced to California by way of Spanish settlers in 1769, being used in recipes and as symbolic decor ever since.

While recipes including pomegranates have become less common over the years, their popularity is growing once again. In 2022, pomegranates are quickly becoming a sought-after “superfood.” They are packed with nutrients, fiber, antioxidants, potassium, and vitamin C. This sweet and slightly tart fruit is often found in desserts or smoothies, but can be eaten fresh and whole, including the seeds which contain most of the fruit’s fiber.

Pomegranate seeds also make for a great salad-topper!

Simply add some mixed greens, thinly sliced pear, diced shallot, pecans, and goat cheese to a bowl; finish it off with a sprinkle of pomegranate seeds and your choice of dressing for the perfect fall salad. Not only do they add a beautiful color, but they also add a sweet yet tart pop and crunch! Pomegranates are typically in season from October to February, where they can be enjoyed as both a delicious treat and a beautiful table-top decoration throughout the holiday season!

Denver’s Grande Dame -

The Brown Palace Hotel

It’s the perfect place to begin your exploration of the mile-high city

Downtown Denver is a long way to go for afternoon tea, but couple it with a stay at the historic Brown Palace Hotel & Spa and you’ve got a memorable life experience.

Story and photos by Kris Grant

knew I had to visit The Brown Palace when I watched a Netflix movie, “Our Souls at Night,” starring Robert Redford and Jane Fonda. The movie came out in 2018 and was based on a book of the same name I had picked up a couple of years earlier at Bay Books. Kent Haruf’s story centered on two senior citizens, both widowed, who were neighbors but hardly knew each other. They strike up a platonic friendship, and over the course of a summer, it turns into love, particularly when Louis Waters (Redford) suggests to Addie Moore (Fonda) that they get away to The Brown Palace in Denver.

The Brown Palace is a unique property in many ways, not the least of which is its shape, triangular, constructed of unique red sandstone at Seventeenth Street, Broadway and Tremont. At the time of its construction in 1892, it was the tallest, grandest building in the city. Today, it may no longer be the tallest, but I think it still ranks as the grandest.

My room on the seventh floor was at the rounded apex of the building, with windows affording views of the downtown skyscape and Trinity Church across the street. The interiors, done in a post-modern style, were stunning. In fact, everything about the hotel, with its soaring nine-floor atrium and stained glass ceiling above, allowing natural light to cascade throughout, was breathtaking.

Upon my late Saturday night arrival after driving through a thunderstorm, I decided to unwind with a Manhattan and light meal in the Ship Tavern. Like my room, it was at “the bow” of the hotel. The Ship Tavern opened in 1934 after the repeal of prohibition making it the oldest restaurant in the hotel. The décor includes a complete mast and crow’s nest, an old ship’s clock, Jamaican rum barrels, and a collection of sailing ship models. I loved the rich woods, deeply upholstered booths and classic long bar. Best of all, the Tavern’s longtime and beloved pianist John Kite played well loved favorites by Cole Porter and others, and one of my favorites, “Con Te Partiro” made famous by Andrea Bocelli. It was going to be a great stay…

I also ate breakfast at Ellyngton’s, and enjoyed my eggs Benedict and its impeccable service. In the hours before it opened, I also toured the Churchill Bar, an iconic smoking lounge, where gentlemen (and ladies) can gather for cocktails and a selection of over 60 cigars in its customized humidor. Next door, the Palace Arms offers fine dining with a backdrop of Napoleonic artifacts.

Now back to “Our Souls at Night.” The film captures Addie and Louis’s visit to the hotel much as Haruf wrote it:

“Their room was on the third floor and they could look over the railing down to the open courtyard below and see the piano player and people sitting at tables taking tea and drinking cocktails and the waiter moving back and forth from the bar and as the night approached the guests going into the bar or into the restaurant with its white tablecloths and gleaming glasses and silverware. They went down and ate in the restaurant and then came back upstairs and Addie put on one of the expensive dresses she’d brought just to wear in Denver.”

Fonda looks dazzling in a gold lame dress and Redford does a double take. Later, they are shown slow dancing, ever closer.

Fonda and Redford filmed their scenes at the hotel in October 2016; film trucks dominated the streetscape but the public was kept in the dark about the stars’ appearances. Meanwhile, inside, the atrium was filled with the brightest stage lights one employee had ever seen.

Time for Tea!

I arrived for my afternoon tea at the appointed time, 2 p.m., and was seated between a gathering of ladies with lovely hats at a corner table and a couple from Colorado Springs. A pianist seated at the grand piano in one corner of the lounge filled the atrium with recognizable melodies… tunes by Gershwin, the Beatles, Mozart and even “My Heart Will Go On” from the movie, Titanic, so appropriate since another Brown, the unsinkable one, (no relation to the hotel’s owner) often dined at the hotel.

My server assisted me in choosing just the right tea. From the dizzying menu of teas that included specialty green teas, organic black teas, organic herbal teas and specialty organic peach blossom and organic tropical coconut. I chose the vanilla bean black tea, a malty smooth-bodied tea from the Yunnan province of southwest China, bordering on Tibet. It was heavenly on its own, and a perfect accompaniment to the taste treats that she next delivered on a three-tiered serving tray. These included finger sandwiches, scones and an exquisite selection of classic pastries and tarts. Sides of rich Devonshire cream, shipped directly from England, and lemon curd accompanied the tower of decadent delights. I whiled away the next hour and a half in sheer bliss, listening to classics in a space that reminded me of an intimate living room, with its deep carpet, crystal lamps and fresh floral centerpiece. All in all, it was a most pleasant experience.

Hotel del Coronado was conceived by two retired, mid-western businessmen, Elisha Babcock, Jr., and Hampton Story, who became acquainted after moving to San Diego. Story had made a fortune in his Chicago-based Story and Clark piano manufacturing company and Babcock, hailing from a well-healed family in Evansville, Indiana amassed his fortune from several endeavors including the Evansville and Terra Haute Railroad, the Bell Telephone Company and the Eugene Ice Company. In 1885, the entrepreneurs bought the entire undeveloped peninsula of Coronado, subdivided the land, sold off the lots, recouped their investment, and proceeded to build what they envisioned would be the “talk of the western world.”

But then a depression hit and the partners turned to a new investor who came calling on San Diego from his home in San Francisco. John D. Spreckels’ fortune came from the Spreckels Sugar Company founded by his father, “Sugar King” Claus Spreckels. John D. oversaw all the sugar holdings, many on the island of Maui, and further developed a steamship line that had

as one of its customers, the U.S. government mail service. Spreckels, who was already investing in San Diego’s wharf area, provided generous loans to the business partners. They eventually transferred complete ownership to Spreckels, and Babcock stayed on as hotel manager.

Henry Cordes Brown came to Denver in 1860, and purchased 160 acres of land for $200 at the confluence of the South Platte River and Cherry Creek through the Homestead Act.

William H. Bush and his English friend James Duff were the original builders of the Brown Palace. Bush and Duff only got so far as excavating the hotel’s foundation in 1888, when they ran out of capital. Bush then turned to Brown, who had provided the provisional contract for the land, to build the hotel. Bush agreed to manage the construction and the hotel opened on August 12, 1892 as the H. C. Brown Palace.

Just as Spreckels kept Elisha S. Babcock on to manage the Hotel del Coronado in its first years, Henry Brown chose William H. Bush to co-manage the Brown Palace.

In contrast to Hotel del Coronado, which

The Brown Palace opened in 1892, just four years after Coronado’s own Grande Dame, Hotel del Coronado, opened its doors. There are striking similarities in the history of these two famous properties.

was constructed entirely of wood, most of it redwood delivered from the Pacific Northwest by barge to the island, the Brown Palace has no wood in its construction. The hotel’s exterior is red sandstone upon a granite foundation framed with wrought iron and steel columns. All floors and partition walls were built of hollow blocks of porous terra cotta and surfaced with fireproof cement.

Shortly after the construction contract of the Brown Palace was signed, an onyx mine was discovered by the Denver Onyx and Marble Manufacturing Company, so onyx was used for the hotel’s interior panel-

ing, some 12,400 square feet of the stone. Copper-finished railings on each floor lend an effect of antique-finished copper.

Unique interior features of the Brown Place at the time of its opening included steam heat, the largest private electric plant in Colorado, and an ice machine capable of making five tons of ice a day.

Much like John Spreckels, who controlled San Diego’s streetcars, owned the San Diego Union-Tribune newspapers, and nearly the entire infrastructure of Coronado, Brown’s business affairs permeated every segment of Denver’s business enterprises. As Spreckels tried for years to get a railroad to service

San Diego, Brown, as a charter member of the Denver Board of Trade, helped ensure that the Denver Pacific, would be the first railroad into the city. Spreckels failed; Brown succeeded.

When the territorial legislature in 1867 decided that Denver rather than Golden should be the territorial capital, Brown quickly stepped forward to donate 10 acres of his land for the Capitol site. While the territory never did build a Capitol, the State eventually did on Brown’s donated parcel.

A year after the Brown Palace opened, the Silver Panic wiped out many Colorado fortunes, including Brown’s. He was now seventy-four. His first two wives had died and he married for the third time, this time to a 19-year-old grocery store clerk. They divorced six years later and the young lady remarried soon thereafter. But Brown turned out to be quite honorable, calling on the newlyweds and wishing them every happiness.

Henry Brown died, coincidentally in San Diego, (I can’t help but wonder if it might actually have been in Coronado) in 1906. It was the same year that the San Francisco earthquake sent John and Lillian Spreckels and their four children to move permanently to Coronado. Spreckels died in 1928 and his family continued to own the Hotel del Coronado until 1948.

Presidential and Celebrity Visits

Beginning with Theodore Roosevelt, every president, apart from four (Calvin Coolidge, Barack Obama, Donald Trump and Joe Biden) has visited the Brown Palace.

Today, three Presidential suites honor presidents who have visited the hotel, each decorated in the era of the president for whom it is named. President Dwight D. Eisenhower, who married the former Mamie Dowd, a native of Denver who was a debutante years earlier at the ball held annually to this day at the Brown Palace, made the hotel his home during his presidential campaign. He and Mamie stayed at the hotel many times during his presidency. His suite is done in a Federalist style honoring his White House years. The Reagan Suite evokes President Ronald Reagan’s Santa Barbara Ranch and love of Western life, and President Theodore Roosevelt’s suite done in an Edwardian style features a safari theme.

At the Hotel del, the first Presidential visit was in 1891 when President Benjamin Harrison had breakfast at the hotel. Franklin D. Roosevelt, attending San Diego’s California Pacific International Exposition in 1935, flew his Presidential flag at the hotel, making the hotel the official White House during his stay.

President Richard M. Nixon hosted a state dinner in the hotel’s historic Crown Room for Mexican President Gustavo Diaz Ordaz on Sept. 3, 1970. Among the 1,000 people in attendance were former President and Mrs. Lyndon Johnson and Governor and Mrs. Ronald Reagan. Aside from political luminaries, the dinner was also attended by celebrities such as Frank Sinatra and John Wayne.

Additionally, Presidents Jimmy Carter, George H. W. Bush, Bill Clinton and George W. Bush have all visited the Del, as did Michelle Obama, while campaigning for her husband’s Presidential bid.

The Eisenhowers turned the Brown Palace’s Presidential Suite into a home. Here Ike joined in the fun at a Children’s party at the Brown Palace hosted by the American Legion. From the book, The Brown Palace, Denver’s Grand Dame

In 1912, while campaigning for President on the Bull Moose Party ticket, Theodore Roosevelt returned to the Brown Palace. From the book, The Brown Palace, Denver’s Grand Dame

Both hotels have had a long list of celebrity visits. The Beatles stayed at the Brown Palace on August 26, 1964, the night they were to perform at 8:30 p.m. at Red Rocks Amphitheater. Weeks before their visit, the hotel was besieged with job seekers, almost all female teenagers, who applied for jobs as maids in hopes that they’d get a glimpse of their idols.

Although the Beatles weren’t to arrive until mid-afternoon, crowds of teenagers began arriving early in the morning, at one point numbering five thousand. Yet they never saw the mop tops, who slipped into the hotel at a service entrance and were whisked up to their floor via a service elevator. Sadly, their set at Red Rocks was just 25 minutes long; two of the fab four had come down with altitude sickness!

And, of course, the biggest celebrity event in the history of Hotel del Coronado was the 1958 filming of Some Like It Hot. There are still locals who were there, lining the rope lines on the Del beach where Marilyn Monroe filmed a scene with Tony Curtis. Jack Lemmon was also in the cast, all directed by the legendary Billy Wilder.

Ronald Reagan and his family often visited the Hotel del Coronado for vacations, including his time as California Governor. Photo courtesy Hotel Del Coronado.

President Bill Clinton invited Russian President Boris Yeltsin to join the Summit of Seven, making it a Summit of Eight, at the Brown Palace in 1997. From the book, The Brown Palace, Denver’s Grand Dame

Much To Do In Denver!

Your stay at the Brown Palace is ideally situated to take in many of the sites of Downtown Denver. Here are some starters!

The Colorado State Capitol

If you think the Colorado State Capitol looks a lot like our nation’s Capitol, you’re right. It was intentionally designed in that style. It is constructed of Colorado White Granite and has a distinctive dome of gold leaf, added in 1908, to commemorate the Colorado Gold Rush. Inside, you’ll see the entire world’s supply of Rose Onyx, mined in Beulah, Colorado, and creamy white floors of Yule marble also from Colorado. Colorado held a design contest to select the architect. Construction began in 1886 under the direction of winning architect E. E. Myers who had designed the state Capitols in Texas and Michigan. His contract fee was tied to the cost of materials, and as those costs soared, so did his commission, and he was eventually fired. He was replaced by the second place finisher, Frank Edbrooke, a prominent Denver architect who also designed the Brown Palace. The Capitol opened in November 1894. The original construction budget was $1 million and estimated to take four years; it ultimately cost $3.7 million and took at least eight years; more, if you count the dome. In 2008, the Capitol was LEED-certified to the Gold level and is the only state

Red Rocks Amphitheatre

Some day I hope to take in a concert in this gorgeous open-air setting among red sandstone cliffs! It’s also open to the public to hike the 640-acres that surround the amphitheatre. There’s a 30,000 square foot visitor center that is a Hall of Fame for performers who’ve entertained there and also documents the geological history of the area. The venue seats up to 9,525. It’s located in Morrison, Colorado, about 10 miles west of Denver.

www.redrocksonline.com

capitol so designated. The Capitol building is the first state capitol in the country to be cooled by geothermal power, completed in 2013.

Free guided tours are available MondayFriday at 10 and 11 a.m., 1 and 2 p.m. Tours are limited to 20 people on a firstcome, first-served basis. All tours begin at the Visitor Information Desk, north side, first floor. Capitol tours take about an hour and include an optional trip to the dome observation area.

File this under silly: The 15th step on the West side of the Capitol is engraved with the words “One Mile Above Sea Level.” However, a second mile-high marker was set in 1969 when Colorado State students resurveyed the elevation. Then, in 2003, more modern methods were employed and the 13th step was identified as being one mile high and a third marker was installed!

www.capitol.colorado.gov

The Molly Brown House Museum

The first thing you need to know is that Margaret Tobin Brown was never known by the name Molly during her lifetime. No, that was an invention of tabloid journalists in 1929 (calling her “Mollie”) and was further cemented by the 1960 motion picture, “The Unsinkable Molly Brown.”

Margaret Brown was the daughter of Irish immigrants, born in Hannibal, Missouri. She began working in a factory there at age 13. But she joined the flow of migrants with her brother, Daniel, who moved to Leadville, Colorado, silver country at the time. There she worked in a department store and met and married J. J. Brown, a mining engineer of modest means who hit gold. The Browns were suddenly millionaires.

They soon moved to Denver purchasing the house of their dreams (now the Molly Brown House) and Margaret began intensive philanthropic work, advocating for

public baths in courthouses (most people did not have access to private bathing facilities) and more public parks; she also helped establish a separate juvenile court system. After 23 years of marriage, she and her husband separated (but never divorced). Margaret grew ever more independent and traveled extensively. After the Titanic

disaster, she become active in the Women’s Suffrage Movement and lobbied for labor reform. After World War I broke out, she shifted her focus to relief efforts, and moved to France, working with the American Committee for Devastated France. She ultimately earned the French Legion of Honor.

www.mollybrown.org

This is one of the largest museums between Chicago and the West Coast and houses more than 70,000 works of art in 12 collections.

I particularly liked the Western Art collection with paintings by Thomas Hill and

and design section was fascinating with works by Charles and Ray Eames, Gio Ponti (who also designed the museum’s North Building), Robert Venturi, Michael Graves,

Photo by James Florio

Thomas Moran and Frederick Remington sculpture. And, the architecture

Frank Lloyd Wright and Frank Gehry. It also includes several pieces of Ruskin Pottery, named after a founding director of the Arts & Crafts movement. John Ruskin. www.Denverartmuseum.org

The Denver Art Museum

John M. Har t, MSBA, CPA

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Island Icon: Nancy Cox, the Twirler

Written by Gail Babbs with contributions by Mary Ellen Cortellini, Coronado Historical Association Volunteer

My mother, Nancy Cox, began her freshman year at Coronado High School during the peak of World War II, in the fall of 1943.

She was the youngest of three daughters, Dorothy, Esther, and Nancy, born to Thomas and May Cox, at Coronado Emergency Hospital on April 19, 1929. They lived in a Craftsman bungalow on I Avenue. During the war her father, my grandfather, was in the Navy and stationed at North Island. He was a proud and longtime aircraft mechanic (aviation machinist’s mate) having served in World War I as well. Young people in the 1940s assisted the war effort by being good students, good citizens, and patriotic Americans. They were unwavering, unconditional, and enduring in their love of this country.

My mother had enormous school spirit and in her senior year, Class of 1947, was one of the Majorettes in the school’s marching band. She spoke highly of this honor throughout her lifetime. No one had more pride in Coronado High School than my mother. Looking through her Beachcomber school annuals one can see her unrivaled enthusiasm to make the Green Wave football games and rallies memorable and special for all those in attendance. I have her baton with her name inscribed at the top, and as a little girl I can remember

sneaking into her closet and trying to pull it out, though it was very heavy for me to lift. It didn’t stop me from pretending I was leading the band as I strutted around the backyard. She would eventually find me and then her baton was returned to her closet. To this day, her baton is one of my

most prized possessions because it sym bolizes the enduring love she had for her school. It defined her and her youth.

When the Village Theater opened its doors in March 1947, my mother and her classmates were some of the first in attendance. They no longer had to travel by

ferry to downtown to see the latest movies. Favorites were The Two Mrs. Carrolls with Barbara Stanwyck and Humphrey Bogart, and The Secret Life of Walter Mitty with Danny Kaye. And she and her friends would listen to the records of singers such as Francis Craig’s Near You, Ted Weems’ Heartaches along with legendary crooner Frank Sinatra singing Mam’selle. There were endless beach days and diving and swimming at the Hotel del Coronado pool. My mother always said the best recipe for the perfect summer was finding: 1. A white bathing suit and 2. Using iodine and baby oil for the perfect tan.

I also remember my mother telling me about some early television shows, in black and white, such as Kraft Theatre which was one of the favorites. And the first televised Baseball World Series took place in 1947. It was a game between the New York Yankees and the Brooklyn Dodgers. The Yankees won! Roller skating at Monty’s, also known as the Palisade, downtown was another favorite pastime, and that is where she met my father and fell in love.

Her second love was a horse, and his name was Pal. Every weekend my mother and grandfather would board the San Diego Ferry to take a trip across the Bay to Mission Valley where the stable was located.

My mother was special in so many ways. She had a huge influence in my life and was a tremendous role model. I feel that she was, in fact, the greatest asset in my life. Without her, I would not be the strong, independent woman I am today. She instilled in me the importance of the love of family, school, and community. Nancy Cox “marched” through the war years, and beyond, with beauty and an unparalleled zest for life. She represented her high school magnificently and she, and her family, made Coronado a better place to live. I am living in this beautiful world thanks to her, and whenever I think of my mother, my heart fills with love and hope for the future.

And to this day, whenever I hear the sweet sounds of a marching band out on a football field, it brings soft tears to my eyes, and a big smile to my face.

Staying the Course Part II:

By Britta Ferguson, CFP CDFA Vice President, Financial Advisor Wealth Enhancement Group

All our lives we are taught the more you save and invest today, the easier retirement and paying for college will be. It’s not always easy to say no to a latte or to see a reduction in your paycheck to save more for retirement or pay for college. At the end of the day, control what you can control.

To break it down simply, every investor has control over three things to build and keep wealth:

1. Invest Better

2. Spend Less

3. Save More

This article focuses on how to save more not only for retirement, but college too. Below are four key strategies to consider before year end to boost savings, save on taxes, and get one step closer to your financial goals.

Before we begin, two things:

1. Always consult your tax advisor regarding the specifics to any of the strategies. Everyone’s situation is different, and the IRS is no joke.

2. A rule of thumb: The more automated you have your savings, the more likely you will stick to a savings plan. People tend to save more if they don’t have to manually move it from their checking account.

Now, let’s dive in...

1. Max out your 401k

This is the most flexible option for savers and consists of two parts: your contributions and the employer matching.

a. Your Contributions

• Savers under the age of 50 can contribute $20,500 for 2022. If you’re 50 and older, you can make an additional “catch-up” contribution of $6500, totaling $27500.

• Your contributions can be pre-tax, roth, or a combination of both.

• Consider signing up for the annual automatic 1% contribution increase. This can have a big impact on your portfolio over time.

b. Employer Matching

• Think of this as an extra bonus or free money from your company. Their matching doesn’t go against any of your contribution limits.

Maxing Out Year End Savings

2. Max out your Traditional or Roth IRA

It’s an additional way to save, but the amount you can contribute is based on eligibility and income limitations.

a. Simply put, people under 50 can save an additional $6000 in an IRA and people 50 and older can make a catch-up contribution of $1000, totaling $7000. b. Because eligibility is based on income, you can make the IRA contribution up till the tax deadline of the following year.

3. Max out your Health Savings Account (HSA)

This is a great way to save on taxes and save for medical expenses. Unlike the flexible spending term until account (FSA), your contributions can grow and remain in the account long you’re ready to use them.

a. Contribution Limits: Self $3650 | Families $7300 | Catch-up over 50 is an additional $1000

b. Contributions are tax deductible

c. Earnings grow tax deferred

d. Distributions are tax free if used for eligible medical expenses

e. Often times employers will offer matching

4. Superfund College

College expenses are quite lofty these days and are only projected to rise.

a. College 529’s are flexible and excellent ways for family and friends to help fund college. The contributions aren’t tax deductible, but the money does grow taxdeferred, and the distributions are tax-free if used for eligible educational expenses such as tuition, board, books, etc.

b. The annual gifting exclusion is $16,000 per donor, which in today’s dollars, only goes so far for college. The 529’s allow you to front load 5 years worth, $80,000, into one contribution, giving that money more time to grow tax efficiently.

Good news is that you still have a few months left to take advantage of these savings techniques for 2022. Moving forward, ask yourself how comfortable do I want to be in retirement or how much do I want to help with college vs. the splurge purchases. I bet you’ll think a lot differently about those lattes.

Advisory services offered through Wealth Enhancement Advisory Services, LLC, a registered investment advisor and affiliate of Wealth Enhancement Group®. Wealth Enhancement Group is a registered trademark of Wealth Enhancement Group, LLC.

Bay Books Book Club Corner

What books people are reading…

The Good Left Undone

By Adriana Trigiani

Matelda, the Cabrelli family’s matriarch, has always been brusque and opinionated. Now, as she faces the end of her life, she is determined to share a long-held secret with her family about her own mother’s great love story: with her childhood friend, Silvio, and with dashing Scottish sea captain John Lawrie McVicars, the father Matelda never knew…

Book Lovers

By Emily Henry

Nora Stephens’ life is books—she’s read them all—and she is not that type of heroine. Not the plucky one, not the laidback dream girl, and especially not the sweetheart. In fact, the only people Nora is a heroine for are her clients, for whom she lands enormous deals as a cutthroat literary agent, and her beloved little sister Libby. Which is why she agrees to go to Sunshine Falls, North Carolina for the month of August when Libby begs her for a sisters’ trip away—with visions of a small town transformation for Nora, who she’s convinced needs to become the heroine in her own story. But instead of picnics in meadows, or run-ins with a handsome country doctor or bulging-forearmed bartender, Nora keeps bumping into Charlie Lastra, a bookish brooding editor from back in the city. It would be a meet-cute if not for the fact that they’ve met many times and it’s never been cute.

If Nora knows she’s not an ideal heroine, Charlie knows he’s nobody’s hero, but as they are thrown together again and again— in a series of coincidences no editor worth their salt would allow— what they discover might just unravel the carefully crafted stories they’ve written about themselves.

Come to This Court and Cry: How the Holocaust Ends

By Linda Kinstler

In 1965, five years after the capture of Adolf Eichmann in Buenos Aires, one of his Mossad abductors was sent back to South America to kill another fugitive Nazi, the so-called “butcher of Riga,” Latvian Herberts Cukurs. Cukurs was shot. On his corpse, the assassins left pages from the closing speech of the chief British prosecutor at the International Military Tribunal at Nuremberg: “After this ordeal to which mankind has been submitted, mankind itself . . . comes to this Court and cries: ‘These are our laws—let them prevail!’” Rich with scholarly detective work and personal reflection, Come to This Court and Cry is a fearlessly brave examination of how history can become distorted over time, how easily the innocent are forgotten, and how carelessly the guilty are sometimes reprieved.

Beautiful World, Where Are You

By Sally Rooney

Alice, a novelist, meets Felix, who works in a warehouse, and asks him if he’d like to travel to Rome with her. In Dublin, her best friend, Eileen, is getting over a break-up, and slips back into flirting with Simon, a man she has known since childhood.

Alice, Felix, Eileen, and Simon are still young–but life is catching up with them. They desire each other, they delude each other, they get together, they break apart. They have sex, they worry about sex, they worry about their friendships and the world they live in. Are they standing in the last lighted room before the darkness, bearing witness to something? Will they find a way to believe in a beautiful world?

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Better Homes & Gardens Real Estate Napolitano & Associates

Nancy Parrett

(619) 368-1898

Nancyparrett@sd-realtor.com

DRE#01256239

At Home Realty

Ken Pecus

(619) 977-8419

ken@kenpecus.com

DRE#: 01056969

eXp Realty

Kathy Pounds

(619) 997-3171

kathypoundsteam@gmail.com www.KathyPoundsTeam.com

DRE#01044960

Cheryl Morabito Dino Morabito

DRE#01183389 DRE#01415017

(619) 987-3066

Dino@TheMorabitoGroup.com www.TheMorabitoGroup.com

Better Homes & Gardens Real Estate Napolitano & Associates

Zack Thornton

(619) 209-0169

zacharyj.thornton@outlook.com

DRE#01911180

Dalton Pepper

(619) 775-9585

daltonnado@gmail.com

athomerealty.net

DRE#02134109

At Home Realty

Edith Salas

(619) 905-5780

edith@salasproperties.com

DRE#01966248

Stephanie Baker

(619) 306-6317

stephanie@salasproperties.com

DRE#01986654

Josh Barbera

(619) 957-5357

josh@salasproperties.com

DRE#02053563

Evan Piritz

(619) 252-1232

enoonan12@aol.com

CoronadoCays LuxuryHomes.com

DRE#00993300

Ed Noonan Noonan Properties

Jon Palmieri

(619) 400-7583

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

DRE#01901955

Compass Real Estate

Mary H. Bowlby

(727) 692-6516

mary.bowlby@compass.com

DRE#01994278

Steve Clinton

(619) 279-1818

sclinton95@gmail.com

DRE#01006292

Diego Ocampo

(858) 200-5780

diego.ocampo@compass.com

DRE#02015515

Victoria Wise

Renee Wilson Scott Grimes

(619) 518-7501

(619) 847-4282

Renee@parklifeproperties.com Scott@parklifeproperties.com

DRE #01192858

DRE #01391946

www.parklifeproperties.com

Parklife | Compass

(619) 519-0352

wiserealestateinfo@gmail.com

DRE#01464951

Compass Real Estate

(619) 600-7817

CAPT USN (ret) evan@salasproperties.com

DRE#02022374

Roberto Cornejo

619.548.6306

roberto@salasproperties.com

DRE#01204327

Ken Nagel

619.952.4486

ken@salasproperties.com

DRE#01946378

www.salasproperties.com

Salas Properties

Gina Schnell

(619) 865-0650

Realtor® | Broker Associate gina.schnell@compass.com

DRE# 01945038

Compass Real Estate

THE KATHY POUNDS TEAM

Olga Stevens (619) 778-8011

Olgaminvielle1@gmail.com

OlgaCoronado.com

DRE#01105050

Willis Allen Real Estate

Suzanne Fahy

(619) 841-5870

seashorepropertiescoronado@gmail.com

DRE#01454055

Tara Brown

(619) 869-1547 tara92118@gmail.com

DRE#01452962

Lisa Davenport

(619) 261-5963 lindadavenport007@gmail.com

DRE#01422713

Jill Lehr

(619) 981-2750 lehrpad@yahoo.com

DRE#02035838

Hope Baker

(480) 221-0516 hopebake4@aol.com

DRE#02030667

Seashorepropertiescoronado.com

Seashore Properties

Taylor Smith (619) 762-8815

TaylorSmithRealEstate.com

DRE# 02076557

Willis Allen Real Estate

Shirley Smith (619)559-6548

shirley@shirleysmith.com www.shirleysmith.com

DRE #02046865

Coldwell Banker West

Carol Stanford (619) 987-8766

carol@carolstanford.com

BuyCoronado.com

DRE#01390529

eXp Realty

Tom Tilford (619) 300-2218

tom@tomtilfordre.com

DRE#01897051

Better Homes & Gardens Real Estate Napolitano & Associates

Jeff Tyler (619) 865-7153

Jtyler@cbwhomes.com

JeffTylerCoronado.com

DRE#01900337

Coldwell Banker West

Kate Danilova

(619) 865-3402

DRE#01997872

(619) 865-3334

DRE#01882388

TooGoodRealty.com

chris@christoogood.com

Toogood

Barbara Wamhoff

(619) 517-8880 barbarawamhoff@gmail.com

DRE#01225350

eXp realty

Emily Wendell

(619) 348-9212

emilywendell@bhhscal.com

DRE#02032915

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