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CO N T E N TS | O C TO B E R 2 0 1 8 | VO LU M E 1 I S S U E 4
4 Team Note
FORKS & CORKS
6 Coronado Calendar
12 Taste of Coronado 14 Baja Chef Cooking Up San Diego Comeback
8 Story Behind the Photo
20 Valle de Guadalupe Paella Festival
10 In Focus: Photography
24 Tasty Travels 28 Fall Decor & Party Ideas
OOOOPS! In the September issue of Crown City Magazine, we overlooked giving artist Kirstin Green a shoutout for her beautiful tile mosaic at the Coronado Golf Course. We make every effort to avoid errors and omissions, but when we do, we are grateful to our readers who bring them to our attention so we can make them right.
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Front cover photo by Leslie Crawford Back cover photo John Cunningham
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32 Island Girl Blog: Belly Up to Fall 38 Art in a Bottle 42 Salute: Happy Birthday U.S. Navy 44 Q&A with Council Candidates
PUBLISHER Amy Slack amy@crowncitypublishing.com ASSOCIATE PUBLISHER / ADVERTISING DIRECTOR Heather Canton heather@crowncitypublishing.com EDITOR Leslie Crawford leslie@crowncitypublishing.com CREATIVE DIRECTOR Amy Stirnkorb design@crowncitypublishing.com ADVERTISING GRAPHIC DESIGN Gina Falletta Design Martina Schimitschek CONTRIBUTORS Coronado Junior Woman’s Club, John Cunningham, Kimberly Cunningham, Karyn Frazier, Ava Garcia, Hansen Family, Olivia Hayo, Will Holder, Edgar Lima, Jean Pierre Marques, Kitty Morse, Owen Morse, Jessica Nicolls, Susie Owen, St. Supéry Estate Vineyards & Winery, Martina Schimitschek, Christine Van Tuyl, Kriste n Vincent Photography FOR ADVERTISING SALES AMY SLACK amy@crowncitypublishing.com; (619) 288-8050 HEATHER CANTON heather@crowncitypublishing.com; (619) 565-7789 HOW TO REACH US (619) 435-0334 hello@crowncitypublishing.com www.crowncitymagazine.com www.welcometocoronado.com
DRE# 00520991
Since 1976 CRS * GRI * 5 Star Awarded Lifetime Achievement Re/Max c/t 619-980-1100 brian@a1broker.com
Join the Crown City Community facebook.com/CrownCityMagazine @crowncitymag on Twitter @crowncitymagazine on Instagram
We make every effort to avoid errors, misspellings and omissions. If you find any, please bring them to our attention and accept our sincerest apologies. Thanks! Crown City Magazine is published monthly. No part of this publication may be used without written permission of the publisher. ©2018 ALL RIGHTS RESERVED.
BRIAN J. STEWART Broker
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RE/MAX Hometown, Realtors Sales and Property Management 112 ORANGE AVE, CORONADO, CA 92118 CROWNCITYMAGAZINE.COM
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FROM THE CROWN CITY MAGAZINE TEAM
Crown City Magazine’s Newest Staffer Figgy Pop!
You Just Can’t Resist Us!
W
e love to have fun and we love what we do. And we think you are lovin’ Crown City Magazine, too. We continue to be humbled by the outpouring of compliments we hear on a daily basis. Thank you so much! October is one of our favorite times of the year in Coronado. The kids have settled back at school, and we are finally seeing the subtle southern California version of seasonal change. There is a coolness in the air that has been missing for months and the colors around us are taking on a deeper quality as the sun sets earlier, inching toward the southern sky. Fall is also the time when we begin thinking about the holidays and entertaining. In this
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issue, we celebrate the joys of food and wine with a focus on the flavors of Baja’s wine country, Valle de Guadalupe and a preview of Coronado Junior Woman’s Club’s annual Taste of Coronado. We take you into the world of shipbuilding in a bottle, give you a light, candid look at the city’s council candidates, and of course, plenty of history and beautiful photography. As always, we welcome your feedback, and are so grateful for the love Crown City Magazine has received. Enjoy our October issue! The Crown City Magazine Team, Amy Slack, Heather Canton, Leslie Crawford and Amy Stirnkorb
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CORONADO VILLAGE Active Homes on the Market: 95 Price Range: $600k-$25m Price Per Sq Foot: $1,161 Avg Days on Market: 100
CORONADO SHORES Active Homes on the Market: 20 Price Range: $945k-$5.25m Price Per Sq Foot: $1,514 Avg Days on Market: 69
CORONADO CAYS Active Homes on the Market: 28 Price Range: $730k-$10m Price Per Sq Foot: $750k Avg Days on Market: 83
Pending Homes in Escrow: 25 Price Range: $649k-$7.5m Avg Price Per Sq Foot: $1,061 Avg Days on Market: 77
Sold Homes SOLD in the past 30 days: 14 Price Range: $895k-$4.7m Avg Price Per Sq Foot: $1,024 Avg Days on Market: 30
Pending Homes in Escrow: 2 Price Range: $925k-$1.35m Avg Price Per Sq Foot: $1,047 Avg Days on Market: 9
Sold Homes SOLD in the past 30 days: 3 Price Range: $2.2m-$5.175m Avg Price Per Sq Foot: $1,577 Avg Days on Market: 98
Pending Homes in Escrow: 10 Price Range: $750k-$4.5m Avg Price Per Sq Foot: $689 Avg Days on Market: 57
Sold Homes SOLD in the past 30 days: 2 Price Range: $949k-$1.4m Avg Price Per Sq Foot: $584 Avg Days on Market: 68
**These numbers and sales are based on the sales and activity in the past 30 days from Sandicor MLS.
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CO R O N A D O CA L E N DA R | O C TO B E R - N OV E M B E R 2 0 1 8
ONGOING Art in the Park: 1st & 3rd Sundays, Spreckels Park Farmers Market: Weekly Tuesday afternoon, Coronado Ferry Landing Rotary Club: Weekly Wednesday at noon, Hotel del Coronado Optimist Club: Weekly Thursday at 7am, Coronado Community Center Soroptomist Club: Weekly Thursday at 7:30am, St. Paul’s Methodist Church OCTOBER 1-5: Bulky Trash Week 7: Public Safety Open House 8: No School CUSD 13: City Ballet of San Diego Gala 20: CSF Gala Auction 20-28: Fleet Week 24: CIFF Classic Movie Series 26: Halloween Happenings 31: Downtown Goes Ghostly
The San Antonio-class amphibious transport dock ship USS Anchorage (LPD 23) participated in Fleet Week San Diego 2017. Fleet Week 2018 runs from Oct. 20-28 and offers the public an opportunity to meet sailors, marines and coast guard members, and better understand how sea services support our country’s national defense.
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NOVEMBER 4: Daylight Savings Time Change 6: General Elections 9-12: Coronado Island Film Festival 22: Thanksgiving 22: Turkey Trot 22: Optimist Club Thanksgiving Movie 24: Small Business Saturday 28: #GivingTuesday 28: CIFF Classic Movie Series
D E C E M B E R S AV E T H E D A T E 7: Holiday Parade & Open House 8: Artisan’s Alley 9 & 16: Parade of Lights 15: Breakfast with Santa For more details and a complete listing of events, visit www. WelcomeToCoronado.com/ CoronadoCalendar
U.S. NAVY PHOTO
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HISTORIC | WHO THEY ARE
Katharine Robinson Judson
Charles Sterling Judson, Sr. Charles Sterling Judson, Jr.
Jeannette Judson
Elizabeth Judson
Richard Robinson Judson
A Story Behind the Photo By LESLIE CRAWFORD
O
ne of the fun things about working at a magazine is the diversity of stories we get to share. Usually we go find the stories, but sometimes they find us. We ran a series of vintage photos in our August issue that were generously shared by the Hansen family, long-time residents whose family line goes back decades. The people in the photos were not identified, and while the pictures are fantastic, there wasn’t much to tell. That is, until we received a call from another long-time resident whose family goes back as many years. Kay Monjo Nixon is her own
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family’s historian and the keeper of her family photographs. She called us a couple of weeks after the August issue of Crown City Magazine came out and said that many of her family members were in the picture of the people sitting on the boat. The historian in me went into high alert! Kay agreed to meet with me and we had a fun and interesting conversation about her family and the people on the boat. She had never seen this particular picture, but when she turned the page of the magazine her family members popped out at her, instantly
PHOTO COURTEY HANSEN FAMILY COLLECTION
Governesses
recognizable because she has so many other photos of them. In the picture, her grandparents, mother, aunt and two uncles along with two governesses and other miscellaneous friends are posing for a timeless picture on Glorietta Bay. Kay’s great-grandparents lived at the Hotel del Coronado for a year, not uncommon at the time. Her grandparents were Charles Sterling Judson, Sr. and Katharine Robinson Judson who had four children: Charles Sterling Judson, Jr., Jeannette Judson, Richard Robinson Judson and Elizabeth Judson (Kay’s mother). Kay’s grandfather, C. Sterling Judson Sr., as he was known professionally, graduated from Yale and served in World War I. He arrived in San Diego in 1915,
moving to Coronado in 1924. In 1923 he developed the Pine Valley community. He also owned the Sweetwater Water District for a time until 1927 when he sold that off to acquire the California Theatre with his wife in downtown San Diego for $1.5 million. In 1924 he bought the Cuyamaca State Bank in El Cajon, which he owned until it was bought in 1946 by First National Trust and Savings Bank of San Diego where he remained on the board of directors until his death in 1949. Katharine Robinson Judson, Kay’s grandmother, was a woman of high society and being an accomplished piano player, occasionally accompanied world renown opera singer, and Coronado resident, Madame Schumann-Heink. Katharine’s brother, Kay’s great-uncle, Richard
T. Robinson, built the El Cortez Hotel in 1927, the tallest building in San Diego at the time. The Judsons owned a home at 803 Adella Avenue on a large piece of property that covered the hill from Adella Avenue down to Pomona Avenue. Kay’s parents were married in 1941 at the house on Adella. Over the years, all of the property has been subdivided and sold off, but the house still stands, beautifully restored by the most recent owners. The Judsons also owned a large house and property in Bostonia, overlooking the citrus groves of El Cajon Valley, where the children played in the country and rode horses on the rolling hills of San Diego. Thanks, Kay, for sharing some stories of your family, part of Coronado’s interesting history.
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I N F O C U S | P H OTO G R A P H Y BY W I L L H O L D E R
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PHOTOS COURTESY COORNADO JUNIOR WOMAN’S CLUB
FORKS & CORKS | GIVING BACK
Massage at Coronado Bliss (left) and Margaret Bernier, Caitlin Walsh, Molly McKay and Jessica Cunningham (right).
A Taste Like No Other Junior Woman’s Club promises fun and a full belly, all for good causes By KIMBERLY CUNNINGHAM
O
n Oct. 10, Crown City’s highly
A TASTE OF CORONADO October 10, 5-9pm www.atasteofcoronado.com • Get your tickets early. Tickets often sell out ahead of time. • Start on the other side. Check in at First and B to beat the crowds and hit the spots around Coronado Ferry Landing and 100 block of Orange Avenue. • Too tired to walk? Hop on the free Old Town Trolley that will be making stops along Orange Avenue all night long.
anticipated tour de fork, A Taste of Coronado, returns for its ninth
smash year. This unique, four-hour culinary experience, presented by the Coronado Junior Woman’s Club, offers ticket holders a taste of more than 30 local restaurants and businesses. Guests can visit spots along Orange Avenue and the Ferry Landing to try everything from Coronado’s best pizza and sushi, to surf-andturf crostini and coconut shrimp, to craft beer and cocktails. And of course, dessert! Think bonbons, cannoli, tiramisu and more. New this year are fresh additions like Gelato Paradiso, El Roy’s Tequila Bar & Kitchen and
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Fonda Don Diego. Fan favorites will also be back, including The Brigantine, Nicky Rottens Bar & Burger Joint, Stake Chophouse & Bar and McP’s Irish Pub. Select spas and businesses will offer a sample of their services, too — such as Coronado Bliss Salon, which will be doling out complimentary neck, shoulder, scalp and hand massages. Tickets are $45 in advance and $50 on the day of the event. But be forewarned, tickets often sell out ahead of time. Tickets are available online until 1 pm Oct. 10 at www.atasteofcoronado.com or at Coronado Fitness Club (875 Orange Ave. #201), Glorietta Bay Inn (1630 Glorietta Blvd.) and BE Polished (131 Orange Ave.). On the night of the Taste, guests can check in at Rotary Plaza (on the 1000 block of Orange Avenue) or Coronado Ferry Landing (at the intersection of First Street and B Avenue) to swap their tickets for tasting cards that list all partici-
pating vendors. Get set to feed your stomach and your soul because A Taste of Coronado is the Junior Woman’s Club biggest fundraiser of the year. Proceeds will benefit the Monarch School, a K–12 school in downtown San Diego designed to educate homeless youth and A Walk On Water, a national nonprofit that provides surf therapy
to kids with disabilities. Proceeds will also go to the Junior Woman’s Club, which is dedicated to causes that support women and children, including Coronado Schools Foundation, Miracle League of San Diego and many more. In addition, each spring the club awards two scholarships to graduating Coronado High School girls who embody the club’s values.
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FORKS & CORKS | MODERN MEXICAN CUISINE
Baja Chef Cooking Up SD Comeback Chef Javier Plascencia busy with Coronado events, Baja festival, beer and plans for new San Diego restaurant Story by MARTINA SCHIMITSCHEK
E
ven though renowned cross-border chef Javier Plascencia no longer has a restaurant in San Diego, he is still very active in region’s food scene and has plans in the works for a new eatery, possibly in Barrio
Logan. In July he was guest chef at the Hotel Del for their annual California Clambake, and he was back last month as a judge at the hotel’s Chef Throwdown. The event, benefiting the Cystic Fibrosis Foundation, showcased more than two dozen chefs from San Diego and Baja California. This month Plascencia is in Baja’s Valle de Guadalupe participating in the Valle Food + Wine Fest, a three-day gastronomic celebration Oct. 5-7 he helped establish last year with celebrated Los Angeles chef Nancy Silverton. “I wanted to bring world-class chefs to the region who had never heard about it. Nancy Silverton was really blown away when she visited there,” said Plascencia via phone from the airport in Mexico City. Their combined star power has drawn a who’s who of chefs this year, including Rick Bayless, Dominque Crenn, Drew Deckman, Nancy Oakes and Jonathan Waxman. Plascencia said he will be using his time on the plane flying to Colombia to plan his menu, which will most likely include goat. “When I fly I have time to come up with new dishes,” he said. The festival benefits Corazón de Vida Foundation, which helps orphaned and abandoned children in Baja, and is held at Plascencia’s flagship Valle property, Finca Altozano. Finca Altozano, which opened in 2012, is an outdoor restaurant in a vineyard where locally sourced ingredients are In 2012, Chef Javierset Plascencia cooked in an open wood-fired opened Finca Altozano, his kitchen. It’s one of two restaurants Plascencia has in theValle valley. more recent Animalón is based on the same concept as flagship deThe Guadalupe Finca Altozano, set under the canopy of an oak tree. rustic outdoor restaurant “I love that it is still sourced very rustic, but you have these really nice hotels and specializing in locally restaurants,” Plascencia said of Valle de Guadalupe. “The vibe is still very meats and organic estatemuch Baja, and it’s close to the sea, close to Ensenada.” grown produce.
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Plascencia created
OLIVIA HAYO
Chef Javier a shellfish feast at the Hotel Del’s Clambake this summer.
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FORKS & CORKS | MODERN MEXICAN CUISINE
In 2012, Chef Javier Plascencia opened Finca Altozano, his flagship Valle de Guadalupe rustic outdoor restaurant specializing in locally sourced meats and organic estategrown produce.
Plascencia has become an ambassador for authentic flavors of Baja — from seafood to local meats and produce — and for an upscale regional cuisine that defies the stereotype for Mexican food. “There are so many ingredients now. There’s good meat out of Mexicali,” he said. His latest regional passion is barnacles. Quickly poached, he said, they “have the full flavor of the sea. It’s an amazing delicacy.” His Tijuana restaurant Misión 19, opened in 2011, first showcased his creative culinary style and helped launch a revival in the city’s restaurant scene. In San Diego, the ambitious 5,000-square-foot Bracero Cocina de Raíz in Little Italy opened to much fanfare in 2015, earning the coveted James Beard nomination for best new restaurant. But financial concerns caused friction between Plascencia and his partner, Luis Peña, who is also his brother-in-law. “Partnerships are like a marriage. Sometimes it doesn’t work out. There were a lot of differences in opinion. I was not going to be able to do it my way, so I decided to part ways and do something else on
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my own,” Plascencia said. Last year, he opened Jazamango in Todos Santos, a town of surfers and artists north of Cabo San Lucas. The restaurant highlights local ingredients and the town fulfills his sensibilities as a surfer, a sport he learned while attending high school in San Diego County. His eateries have repeatedly won best restaurant awards both here and in Mexico, and Plascencia has been named Best Chef by Eater San Diego and Best Chef by Todos Santos Magazine. In 2015, he was named Chef of the Year at France’s Millésime Festival. While Plascencia said his home base is still Tijuana — “It’s where I have the key to my car” — these days he splits his time between Todos Santos, Tijuana and Valle de Guadalupe, where he also has a small bed and breakfast. He’s also been spending time in San Jose del Cabo, working on plans for another restaurant that is scheduled to open next year.
EDGAR LIMA
“It’s a fun beer based on the dirty martini,” Plascencia said. “I wanted something that was really fresh that we could pair with Baja seafood.” The beer is reminiscent of his favorite cocktail with the additions of juniper berry, angelica root, coriander, orange peel and olive brine. It comes in at just over 5 percent alcohol — packing less punch than a gin martini. Plascencia has also given his signature octopus dish, Pulpo del Pacifico a Las Brasas, as an inspiration for SouthNorte’s one-year anniversary beer. The craft brewery was launched in 2017 by Ryan Brooks, the former brewmaster at Coronado Brewing Company. Plascencia said he is also looking into creating a line of canned seafood and shellfish — which will go well with beer. To keep on top of all his enterprises as he travels representing the food and land that he loves, Plascencia said his cell phone has become his best friend. “It’s difficult. I have to be in touch with chefs and managers,” he said. But, he added, “I really enjoy what I do. That’s my passion. I don’t see it as a job.”
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EDGAR LIMA
Next year Plascencia also wants to make a comeback in San Diego. He’s looking at properties around town, including North Park and South Park, but so far, Barrio Logan is on the top of his list. “It’ll be very authentic with Baja ingredients being the stars of the menu,” he said. “San Diego is my second home. It’s growing like Baja is growing, with a lot of good restaurants. The food scene is very good right now, and I want to be part of that.” Plascencia grew up in the restaurant business. In the late ’60s, his parents opened a pizza restaurant in Tijuana, Plascencia’s hometown. Over the years his family has owned numerous restaurants, and the Grupo Plascencia restaurant chain now owns Tijuana’s storied Caesar’s, where the famous salad originated. Plascencia has been a big promoter of the wines of Valle de Guadalupe, pairing them at his restaurants, but he’s also found time for craft beers. He launched his own beer called Martinez on Sept. 26, collaborating with San Diego’s Bitter Brothers Brewing Company.
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PETER JENSEN FOR CITY COUNCIL Coronado Neighbors, I have decided to run for the Coronado City Council. I am pleased that Supervisor Greg Cox, Mayor Richard Bailey and Councilwoman Carrie Downey have offered their strong support and encouragement. I have maintained a law office for 14 years in addition to my involvement in Coronado community service and I have over 30 years of experience in State government. • Member of Rotary Club of Coronado • City of Coronado Civil Service Commission • City of Coronado Planning Commission • Consultant to numerous Legislative Committees • Administrative Hearing Officer for San Diego County • Probate Referee for The State Controller • Legal Advisor to the State of California Majority Floor Leader I believe I have the temperament, experience and love of Coronado to be a good and effective Councilperson and for these reasons I will humbly ask for your support. P A I D
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FORKS & CORKS | OVER THE BORDER
Paella Perfection Valle de Guadalupe festival dishes up a bounty of paella and fine wines Story by KITTY MORSE
M
exico’s mouthwatering wine country, Valle de Guadalupe, cooked under the hot August sun as more than 80 paella teams competed and 50 Baja California wineries poured tastings at the annual Concurso de Paellas. The event, held Aug. 19 at Viña de Liceaga, was the grand finale of the Fiestas de la Vendimia — three weeks of food and wine parties celebrating the Valle’s wine harvest. My husband and I lived in the Valle for six months in early 2000, before Valle de Guadalupe
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turned into Mexico’s “Napa Valley.” At that time, we attended one of the first paella festivals in the dusty parking lot of the San Gabriel Vineyards, across the road from the village of San Antonio de las Minas. Spanish and English flew back and forth as teams set about decorating their booths. Many turned their immediate attention to lighting the stack of vinewood, the only fuel allowed, in keeping with tradition for cooking this world-famous rice specialty from Spain. By midmorning, plumes of fragrant smoke curled over the vineyard, as pounds
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of bell peppers, onions, lamb, beef, chicken and chorizo, sizzled and simmered in the two-handled, flat bottomed paelleras, the traditional pan in which the dish is cooked and served. Each team of cooks, mostly amateurs, had to make enough rice to satisfy a team of judges, and serve at least 60 paella fans. By the end of the festival, not one mouthful of paella remained. Paelleros socialized and bantered with early birders during the preparations. A group grilled carne
PAELLA PHOTO BY OWEN MORSE
asada and offered sandwiches to fellow participants and to the guests who crowded around their table. “We come because we love to have fun,” said the jovial cook. “We don’t care if we win anything!” The same spirit of bonhomie prevailed under the dappled shade of centenary oak trees, where another team enticed guests with slivers of barbecued beef, red and juicy beneath its charred crust. The paellero-cum-cattle rancher from Sierra Juarez wore a yellow apron imprinted with his team’s logo: “We don’t make paella for vegetarians!” He placed fourth in the competition. The twang of ranchero music fanned the excitement, and the air crackled with laughter under one banner as family members huddled around a beer keg or
For more information about the Concurso de Paellas and the Valle de Guadalupe, visit discoverbaja.com or call Discover Baja at 800-727-2252.
fussed with the glowing embers while a thick layer of golden-hued rice burped saffron-scented steam inside a giant paellera. This was the fifth year the family was going for the gold with “grandma’s recipe from Barcelona.” “Saffron threads, not powdered saffron, is like the Holy Grail in our
family,” the cook said. “We sweat our rice! When it is cooked, we cover the pan with foil, then with moistened towels and we let it stand for a good half hour. That way, every grain of rice stays separate.” Another cook said, “Saffron is the key, and so are artichoke hearts. That’s my mother’s recipe.” She proceeded to illustrate her point by nestling a plump artichoke in the
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FORKS & CORKS | OVER THE BORDER
center of her rice, and ringing the pan with pieces of chicken, crab legs and steamed mussels. Pounds of frying chorizo lured us away from the crab legs toward a paellera so wide the chef stirred it with a wooden oar. “Our paella is large enough to feed 300!” he proclaimed. His gorgeous creation was ringed with lobsters and giant Gulf shrimp. Munching on camarones, we ambled over to a team bathed in the aroma of garlic. We rushed to obtain a plateful after the judges made their rounds. Lucky we did, for barely 10 minutes later, the team had run out of paella. Our plates laden with an assortment of paellas, we sought the shade of an oak tree to observe the judges awarding prizes for flavor, presentation and best-decorated booth. We remained as the fiesta wound down to listen to a live rock band and dance under the light of the moon. This year’s venue, just up the road at Viña de Liceaga, drew thousands of attendees. Come prepared with sun hats, sun block and bottled water (also available for sale). To taste the wines, bring your own glass to avoid having to purchase one. Arrive early and be prepared to stand in line ahead of the official opening time. This is the only way to lay claim to a table under the oak trees. It is also the best time to banter with competing paelleros or even help them unload ingredients and set up their enormous pans around the oak-ringed meadow.
PAELLA A LA CALIFORNIANA Serves 6 Recipe by Kitty Morse
SHRIMP BROTH 1 pound large shrimp ½ cup white wine 2 cups water ½ medium onion 2 bay leaves Rinse the shrimp and place in a pan with remaining ingredients. Parboil the shrimp for 4 or 5 minutes. Remove the shrimp with a slotted spoon and set aside to cool. Turn off the heat and leave the liquid in the pan. Shell the shrimp and return the shells to the broth. Simmer broth about 30 minutes. Strain, discard shells and reserve broth. Refrigerate the shrimp until needed. PAELLA Olive oil, for sautéing 1 large red bell pepper, seeded and diced 2 Spanish chorizo or mild Italian sausages, sliced 1 (12-ounce) package frozen artichokes, thawed (optional) 2 medium onions, finely diced 2 garlic cloves, minced 8 boneless, skinless chicken thighs, cut into chunks 1 ½ cups Arborio or Spanish rice 1 cup white wine 1 cup canned diced tomatoes 3 cups shrimp broth 8 crushed saffron threads 2 teaspoons turmeric 2 teaspoons salt ½ teaspoon black pepper 1 cup frozen peas 15 reserved shrimp 1 pound steamed mussels (optional)
Kitty Morse is the author of nine cookbooks, among them Edible Flowers: A Kitchen Companion and Mint Tea and Minarets: a Banquet of Moroccan Memories. Visit her website at www. kittymorse.com. 22
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OWEN MORSE
This paella is prepared in a paellera or a wide skillet that can go from stovetop to table. I like to make my own shrimp broth (and you can make this ahead and freeze it) to give my rice more flavor. You can substitute chicken broth.
1 pound steamed clams (optional) Lemon wedges, for serving In a large skillet, heat olive oil over medium-high heat. Sauté pepper and sausage until brown. Set aside. Sauté artichokes. Set aside. To the same pan, add more olive oil if needed, and onions and garlic. Stir occasionally until golden, 4 to 5 minutes. Add chicken pieces and brown. Add rice and stir, 2 to 3 minutes. Add wine, and cook, stirring until most evaporates. Add tomatoes. Warm shrimp broth. Combine with saffron, turmeric, salt and pepper. Add to the rice in increments. Cover and cook until rice is tender. Ten minutes before serving gently stir in the peas and artichokes. Just before serving, briefly reheat the shrimp, sausage, clams and mussels, and arrange artfully over the rice. Serve with wedges of lemon.
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FORKS & CORKS | THE BUSINESS OF WINE
Coronado ideal base for far reaching winery job
Tasty Travels COURTESY SUSIE OWEN
By MARTINA SCHIMITSCHEK
S
Susie Owen with St. Supéry Assistant Winemaker Asael Zavala at a wine tasting event in Mexico.
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usie Owen knows wine. She has been to every major wine region in the world and has sampled wines from Morocco to Mexico. And as vice president and national sales manager for the Napa Valley winery St. Supéry, she wines and dines throughout the country. “The best part of the business is that I get exposed to fantastic wine and food. I get to eat in amazing restaurants and drink some amazing wine,” she said. Her job is about 65 percent travel as she covers the country meeting regional managers, major distributors, attending wine events and going to the Northern California winery she works for. Owen has spent the last 35 years in the distribution side of the wine business, and while she’s worked for a number of different companies, she keeps her office in Coronado. “It’s much easier to travel from here,” she said. Her husband, Doug Owen, who is retired from the wine and spirits business, was living in Coronado when they met. They decided to stay and raise their son here because of the quality of the schools. For the past eight years, Owen has been working for St. Supéry, which
produces 100 percent estate grown wines and is certified Napa Green as a sustainable winery that meets stringent environmental regulations. The winery, located in Rutherford, was founded in the 1980s by Robert Skalli, a thirdgeneration winemaker with roots in Corsica and Algeria. Three years ago, the Skalli family sold the winery to CHANEL, Inc., a company that also has three wineries in the Bordeaux region of France. The estate grown moniker indicates that all the grapes for the wines are from St. Supéry, which also has a 500acre vineyard at Dollarhide, a former cattle ranch in the Napa area. “We don’t purchase anything, which is a pretty unique situation these days,” Owen said. St. Supéry is considered a medium-sized winery in Napa, producing about 70,000 cases annually, focusing on cabernet sauvignon and sauvignon blanc. With degrees in physical education and biology from San Diego State University, Owen thought she would have a career in teaching. But after a few years educating seventh through 12th graders, she was ready for a change, and a friend in the wine business needed someone to sell kegs of Inglenook. “I fell in love with the industry and never looked back,” she said. “I always feel like teaching prepares you for anything.” Owen is a Certified Specialist of Wine (CSW) and a self -described “wine geek,” who still likes to travel and discover wines. Recent trips have taken her to wineries in Croatia and an organic vineyard outside of Marrakech in Morocco. Closer to home, the Owens like to explore the burgeoning wine region in Valle de Guadalupe, Mexico,
“Blue Grapes” Ink & Acrylic by Jean Pierre Marques
Always exploring and experimenting, French born Jean Pierre has been painting since he was a young boy, and over the years developed a beautiful style of combining bright colors with dark, warm with cool, contradicting yet in perfect harmony. He considers his artistic expression to be one of passion, beauty, spirit and happiness. A master of yoga, meditation/breathing, tai chi and martial arts for more than 50 years, Jean Pierre is co-owner of Coronado Yoga & Wellness with his wife, Linda.
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FORKS & CORKS | THE BUSINESS OF WINE
just northeast of Ensenada. “I’m intrigued by the area,” Owen said. “Valle de Guadalupe is so cool. The restaurant scene is great and the wineries are getting better.” So what wines does Owen recommend? “People should really drink what they like,” she said. “They shouldn’t be afraid to experiment.” Be open minded, she said, don’t rule out any variety and it’s OK to like sweet white wine. “I have a glass of wine every night with dinner. I tend to drink more red than white, but I drink everything. It depends on what I eat. Sauvignon blanc is versatile with food,” Owen said. When traveling, she said, “I try
to drink local wines. I think there is some synergy in that.” What people should know, she said, is a lot goes into making a
good bottle of wine. “There’s a reason that bottles cost $15 to $30. If you’re buying wine that is less than $15, there are going to be additives.” She recommends paying attention to labels, looking at established wineries, but added there can be good wines and good deals from labels such as Trader Joe’s and Kirkland. (Costco is the largest wine buyer in the world.) The choices in wines are seemingly endless. Every state in the country is now producing some kind of wine, and imports are coming from every corner of the world. “There’s a lot to learn and research,” Owen said. “I’ve never regretted going into the wine business. We have a pretty lovely lifestyle.”
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Roasted Carrot and Apple Soup Wine Pairing: St. Supéry Napa Valley Estate Oak Free Chardonnay Recipe courtesy St. Supéry Estate Chef Britny Maureze
3 Granny Smith apples, peeled, cored and cut into chunks 3 large carrots, peeled and cut into chunks 1 small white onion, thinly sliced 2 teaspoons freshly grated ginger 6 tablespoons butter, divided ½ cup dry white wine Juice of half a lemon Juice of half an orange 2 teaspoon curry powder 2 teaspoon garam masala 1 teaspoon coriander Salt to taste Pinch cayenne (optional) 4 cups vegetable stock ½ cup coconut milk Preheat oven to 350°. Toss apples and carrots in a little olive oil and
COURTESY ST. SUPÉRY
Serves 3 to 4
salt and roast until beginning to brown and soften, about 20 minutes. In a stock pot, melt 3 tablespoons butter over medium heat and sauté onions and ginger until they begin to caramelize, about 10 minutes. Add wine and citrus juices and reduce until almost dry, about 5 minutes. Add
curry, garam masala, coriander, salt, cayenne, stock, carrots and apples, and simmer for 30 to 40 minutes. Cool for 20 minutes then, working in batches, puree in a blender until very smooth. Return to pot and whisk in coconut milk and remaining butter. Adjust seasoning and serve.
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C O R K S & F O R K S | FA L L D E C O R AT I N G
Entertain These Party & Decor Ideas Story by KARYN FRAZIER & JESSICA NICOLLS Photos by KRISTEN VINCENT
F
all is finally here and we look forward to cooler temperatures, a slower pace in town and the kids back in their school routines. This also kicks off the holiday season, our favorite time of year, because it means time spent with friends and family and a lot of entertaining. We know this time of year can also be stressful trying to juggle a busy schedule and prep for fun holiday parties. We have a lot of experience throwing parties big and small and have some helpful tricks up our sleeves that we are excited to share with you. Less is more when it comes to decorating for the holidays. We pick a few focal points around the home, usually selecting three: the front door, the mantel and the dining table. You can hang a wreath on your front door, add some garland to your mantel and do a quick table scape on your table. Pumpkins can be used for Halloween and Thanksgiving decor so we usually display them for both holidays. Stretch some inexpensive spider webs and spiders for Hal-
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loween and remove them for the remaining time until Thanksgiving. We love the pumpkins featured in this table scape because they are the most realistic faux ones we have found (available at our shop) and can be stored for use year after year. Plastic spider rings are used as napkin rings. For Thanksgiving add a floral centerpiece. We love our creative local florist, Root 75. Give them a call, they deliver locally. Tweak things just a bit and you have a whole new look. We used a homemade burlap runner that we painted |
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with black stripes on the fall table scape, which can also be used for Halloween. We like to use fruits and vegetables to add some texture mixed in with garland and flowers to give an unexpected pop. They can be woven into the garland on your mantel and used in your table scape. We put together a quick cheese plate with food items found at Boney’s Bayside Market, using a slate board as a serving platter. Add some wine and you’ve got a fabulous scene for entertaining with minimal effort.
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A R O U ND TOW N | CH RIST INE VAN T U YL
The tourists are gone, the kids are back in school and there’s a cool, fresh energy in the air. What better time to raise your glass in cheers with your fellow Islanders? Join us as we sip, savor and celebrate some of the hippest happy hours in town!
Belly Up to Fall El Roy’s Tequila Bar + Kitchen
Sangria and sliders and salsa verde… yes, please! Known as Coronado Ferry Landing’s most coveted commercial real estate, the space formerly occupied by Candelas is bursting with exciting new flavors. Now operated by Blue Bridge Hospitality, the hotspot hosts a fun and frisky happy hour with a playful take on tradition-bound Mexican flavors. (In case you were wondering, the menu is a southof-the-border nod to farm-to-table eatery Leroy’s. El Roy’s. Leroy’s. Get it?) With specials on beer, wine, and cocktails, how can you go wrong? Try the blackberry mojito or the jalapeno pineapple margarita. Half-off apps include churrasco tuna sliders with chili tomato jam, duck confit empanadas with oaxaca cheese or quatro chili chicken wings with chipotle ranch. Don’t forget to take in the jaw-dropping, panoramic views of the downtown skyline. Happy Hour: Daily 3-6pm EL ROY’S TEQUILA BAR + KITCHEN 1201 FIRST STREET (CORONADO FERRY LANDING) 619-537-0195
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Blackberry Mojito
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Nado Republic
Pizza fritta
Saiko Sushi
Do you get psyched over killer sushi? Me too! Lucky for us, Saiko serves up a happy hour that’s sure to satisfy the most persnickety sushi eater! Keep it light with the spicy albacore or salmon avocado rolls, or get crazy and order the tempura-fried “Saiko” roll with wasabi aoli and eel sauce. Appetizers include a demure seaweed salad, plucky shrimp tots and the indulgent pork and chicken gyoza (served fried or steamed.) To drink, enjoy specials
You can tell it’s different from the minute you walk in. Nado Republic invites you to relax and mingle in its casual, enclosedpatio and stylish bar with all the familiarity and warmth of your best friend’s living room. The ambiance is straight-up dreamy-a Euro-chic, boho vibe. Think mismatched furniture, antique-y mirrors, animal print pillows and a portrait of Marilyn Monroe. To drink, try the Montefresco Prosecco (complete with a frozen grape!) or a lovely Tuscan Chianti. Sink your teeth into the doughy pizza fritta: this doughnut-like pizza is deep-fried, delicious, and more than a little naughty. But don’t worry…it was Sophia Loren’s favorite. If she can eat it, so can you! Happy Hour: Sunday-Thursday 4-5:30pm Friday-Saturday 2:30-5:30pm Late Night Happy Hour: Daily 9pm until close NADO REPUBLIC 1007 C AVENUE 619-996-3271
on wine, beer, cocktails or sake. Best part? You can enjoy happy hour pricing anywhere in restaurant…not just bar seating. (You can even order to go.) Miso happy! Happy Hour: Daily 4:30-6pm Happy Hour: Monday all night SAIKO SUSHI 116 ORANGE AVE. 619-435-0868
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F O R K S & C O R K S | B E L LY U P T O F A L L
Brigantine
How can you talk happy hours without mentioning the Brig? A tried-and-true favorite, the Brig happy hour beckons with tasty specials on tacos, oysters, calamari, shrimp cocktail and lots more. The bustling energy in the bar area gives the popular, upscale eatery a lively, exhilarating vibe. Enjoy drink specials on wine, beer, and margaritas while taking in the scene and scanning the crowd for friends (you’re sure to see one here.) Don’t forget Taco Tuesdays (the best in town) and Wine Wednesdays (half off bottles of wine!) No matter what you order, have no doubt…the Brig always brings it! Happy Hour: Monday 3-10pm Happy Hour: Tuesday-Sunday 3-6pm Taco Tuesdays all day Wine Wednesdays all day THE BRIGANTINE 1333 ORANGE AVE. 619-435-4166
Il Fornaio
Cozy up in the spacious bar and sip on a lovely Italian red. Or meander onto the outdoor patio, indulge in a sparkling white wine and watch the big ships go by. Either way, you’ll be glad you came to this calming, bay-front retreat. Featuring a happy hour simmering with authentic Italian cuisine — think bruschetta, calamari, carpaccio, and pasta Bolognese — Il Fornaio is sure to satiate your appetite in style. The wood-fired pizzas are a special treat (all half-priced.) Try the Cristina with prosciutto, shaved Grana Padano, arugula, drizzled with — wait for it — white truffle oil. The cherry on the gelato? To-die-for views of the bustling San Diego Bay and downtown skyline. Bellissimo! Happy Hour: Monday-Friday 3-6pm IL FORNAIO 1333 1ST ST. 619-437-4911 34
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Art in a Bottle
O C T O B E R 4 | S H I P I N A B O T T L E D AY
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By MARTINA SCHIMITSCHEK
D
on Hubbard is many things: retired Navy Commander, World War II
veteran, writer and artist. He is also founder of Ship in a Bottle Day, an international day celebrated Oct. 4 to honor the centuries-old craft of making ships in a bottle. Over the years, Hubbard has built about 80 ships in a bottle, a hobby that started nearly 50 years ago by a request from the wife of a doctor he had met while stationed in Guantanamo Bay, Cuba. She wanted a ship in a bottle for her husband’s birthday and figured since Hubbard was in the Navy he
Chinese Junk in a Bottle. Don Hubbard owned this boat and anchored it off Stingray Point many years ago.
would know how to build one.
Ships built inside antique pocket watches.
Japanese Ship in a Bottle. The ship is facing backwards — a style typical of Japanese builders.
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Terry Butler of Tennessee built the world’s second smallest ship in a bottle in a walnut. It missed the smallest record by half a millimeter. Butler also stacked playing cards in order in this liquor bottle.
He had no idea but was up for the challenge, so he decided to look it up. The only instructions Hubbard found were in a 1933 copy of Popular Mechanics. With those guidelines, he built a small replica of the Star of India in a bottle. “I was intrigued because there was no literature,” said Hubbard, who at 92 says he hasn’t finished a ship in a bottle for 10 to 15 years because he doesn’t have the time. But after that first project, he decided to write his own guidebook, “Ships-in-Bottles: A Step-by-Step Guide to a Venerable Nautical Craft,” which was published by McGraw Hill in 1971. Over time, 60,000 copies of the book were printed in the United States, England and Germany. “I feel like the guy who launched a thousand ships,” Hubbard said. Hubbard also discovered a 40
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ship-in-a-bottle society in France, which he joined. Other American craftsmen joined him, and in 1983, Hubbard co-founded the Ships in a Bottle Association of America. He became the editor of the quarterly newsletter and his friend Jack Hinkley became president. Hubbard picked Oct. 4 as Ship in a Bottle Day in honor of Hinkley, whose birthday was Oct. 4. The key to building a ship in a bottle is creating a pivoting mast that can be pulled up by string once the ship is inside the bottle. “Patience is not needed. One thing I’m not is patient. You become intrigued by the process. That’s what I like about it. You have to think ‘how am I going to do this?’” Hubbard said. Hubbard has used all sorts of bottles from Scotch to wine depending on what was available and |
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the type of ship he was building. Once he got a commission to build a shrimp boat in a bottle, complete with rust and fishing gear. The biggest ship he’s built was 3½-inches long. “I like to build things that look good,” Hubbard said. He usually uses basswood for the body of the boat because it sands easily and doesn’t have a lot of grain. Whittled down bamboo skewers serve as masts, and sails are made from acid-free paper dipped in coffee. Over the years, Hubbard staged two international shows that included exhibitors from Europe and Japan. He’s traded many of his ships and now has about a dozen of his own and about 40 from other builders. “I always emphasize that they will be around for 500 years. They are in a bottle,” he said, adding, “My heritage is assured.” Hubbard was born in 1926 in New York and raised in the Bronx. He enlisted in the Navy in 1943 and flew bombers during World War II. His naval career also took him to Korea and Vietnam as well as Cuba during the Bay of Pigs operation. He now volunteers at the USS Midway Museum talking about his experiences. As for celebrating Ship in a Bottle Day, which has been recognized since 2013, he emails the friends he’s made throughout the country and the world who share this traditional art form, which was started by sailors in the late 18th century. By instituting the day, Hubbard wanted to draw awareness to the people and the craft. “They are all very quiet individuals, but all very talented,” he said.
Sail and Power. New and Used. Buy and Sell.
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I A N VA N T U Y L www.ivtyachtsales.com // ivtyachtsales@gmail.com 619.507.4416
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S A L U T E | T H E U N I T E D S T A T E S N AV Y
AVery Special Birthday To Celebrate — The Continental Navy on Oct. 13, 1775
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Capt. John Paul Jones (above) raised the Grand Union flag (considered to be the first national flag of the United States of America) during the commissioning of the Continental Navy’s flagship USS Alfred in Philadelphia, Dec. 3, 1775 (background).
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he United States Navy traces its origins to the Continental Navy, which the Continental Congress established on Oct. 13, 1775, by authorizing the procurement, fitting out, manning, and dispatch of two armed vessels to cruise in search of munitions ships supplying the British Army in America. The legislation also established a Naval Committee to supervise the work. All together, the Continental Navy numbered some 50 ships over the course of the war, with approximately 20 warships active at its maximum strength. After the American War for Independence, Congress sold the surviving ships of the Continental Navy and released the seamen and officers. The Constitution of the United States, ratified in 1789, empowered Congress “to provide and maintain a navy.” Acting on this authority, Congress ordered the construction and manning of six frigates in 1794, and the War Department administered naval affairs from that year until Congress established the Department of the Navy on April 30, 1798. — Naval History and Heritage Command, www.history.navy.mil
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Esek Hopkins was named the first commander-in-chief of the Continental Navy in December 1775.
PORTRAIT OF JOHN PAUL JONES BY CECILIA BEAUX, 1906. THE ORIGINAL PAINTING IS IN THE U.S. NAVAL ACADEMY MUSEUM, ANNAPOLIS, MARYLAND. PORTRAIT OF ESEK HOPKINS BY ORLANDO S. LAGMAN, AFTER A 19TH CENTURY ENGRAVING BY J.C. BUTTRE . OIL PAINTING OF THE CONTINENTAL SHIP ALFRED BY W. NOWLAND VAN POWELL, COURTESY OF THE U.S. NAVY ART COLLECTION, WASHINGTON, D.C. DEPARTMENT OF THE NAVY, U.S. NAVAL HISTORY AND HERITAGE COMMAND PHOTOS.
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POLITICS | NOVEMBER ELECTION
Q&A WITH CORONADO CITY COUNCIL CANDIDATES On Nov. 6, 2018 Coronado residents will vote to fill two city council seats from a field of five candidates. Knowing that other local publications will give candidates an opportunity to answer the heavy-hitting questions in depth, we decided to keep our questions on the lighter side to highlight the individuals on a more personal basis. The last day to register to vote in the General Election is Oct. 22, 2018. For more information, visit the website of the County of San Diego Registrar of Voters at www.sdvote.com.
by dedicated leaders who devote passion, energy and expertise to keep them special.
ZE HEIN MARVIN HEINZE What’s your first/best memory of Coronado? I arrived in Coronado 30 years ago as a young naval officer and settled in the unfinished Cays. I knew I had found a special place in Coronado. Walking with my retriever and neighbors in the construction area (now South Cays park) cemented my determination to make Coronado my home. Navy assignments have taken me elsewhere, but I returned repeatedly and now am permanently in Coronado.
If you could go back in time who would you like to have coffee with and why? Joseph Henry Pendleton, the 19th Mayor of Coronado (1928-1930). I would love hearing about his successes and failures working with a city council to solve Coronado’s early issues. Favorite quote “I can imagine no more rewarding a career. And any man who may be asked in this century what he did to make his life worthwhile, I think can respond with a good deal of pride and satisfaction: ‘I served in the United States Navy.’” — John F. Kennedy, Aug. 1, 1963
What is going right in Coronado? What prompted you to run for City Council? I am confident and hopeful about the future of our community. Communities like ours, with unique charm and character, don’t just happen, they are shaped 44
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What prompted you to run for City Council? We need new leaders to step up with the passion and expertise to continue to steward the character and charm of Coronado. I spent the first 30 years of my adult career serving and defending our nation. It would now be a great honor to represent our residents as a councilman and put my experience and passion to work for Coronado. I intend to keep Coronado special.
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JENS PETER JENSEN
What’s your first/best memory of Coronado? My best memories of Coronado are going to the concert in the park with friends. We go to almost all of the concerts, usually with 15 to 20 friends from Coronado. What is going right in Coronado? The financial management of the city by multiple administrations, we are one of the very few Cities in the state with a AAA rating. What prompted you to run for City Council? I have been on the civil service commission for two terms, the redevelopment commission for one (its been dissolved now) and the planning commission for two terms now beginning my third term.
I also have 30 years experience working at a number of positions in Sacramento both with the legislature and for the governor. I think that I have an obligation to serve in Coronado and its unique politics which are so very pleasant and constructive compared to the state and other cities in San Diego.
meetings, non-profit events and local events. Community input is what makes a community great. I talk to more and more people that want to preserve our local history, they want more historical designations. This to me is amazing and makes me happy to hear.
If you could go back in time who would you like to have coffee with and why? Coffee with Shakespeare would be very interesting as [he is] the finest wordsmith ever.
What prompted you to run for City Council? I was motivated to run entirely because of what I hear every day from residents. It was the sadness and frustration of locals that made my decision. If I had to sum it up, it was the people who walked into my store and told me that they had enough and wanted to move. If locals are considering leaving we are in trouble. That is what motivated me.
Favorite quote “The unexamined life is not worth living.” — Ancient Greek Philosopher Socrates
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MUN DERIK MUNDT
What’s your first/best memory of Coronado? My first memory of Coronado was coming over the bridge as a teenager and seeing this beautiful community! I had never heard of it before. It looked like something out of a movie, and at that point I knew that Coronado was going to be my forever home. What is going right in Coronado? What’s going right in Coronado, is the amount of people getting involved with town halls, council
If you could go back in time who would you like to have coffee with and why? If I could go back in time and have coffee with anyone, it would be my late father. I lost him when I was just finishing up middle school. I’d like to talk to him about my life choices, my new family and friends, achievements and my fishing stories. He was my hero and a man I looked up to. My goal in life was always just to be half the person he was, and if he would look me in the eye and say he’s proud me of, it would fill a void in my heart. Favorite quote When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself. — Shawnee Native American chief Tecumseh
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SAND BILL SANDKE
What’s your first/best memory of Coronado? Riding in the Fourth of July parade in my dad’s flight suit and helmet in 2nd grade, also Pinewood Derby in cub scouts and fishing off the base piers What is going right in Coronado? From the city perspective, our city is doing quite well financially. From the community view we residents cherish our town and work daily in so many ways to keep Coronado an unmatched place to call home. What prompted you to run for City Council? Council was for me a natural extension of my years of community service and involvement. I feel a responsibility as so many do to step forward and help our community. If you could go back in time who would you like to have coffee with and why? Winston Churchill- his drive and single-minded focus against incredible headwinds was astounding. I would hope to learn about his ability to raise spirits against the steepest odds. Favorite quote “It is not the critic who counts; not the man who points out how the strong man stumbles, .... The credit belongs to the man who is actually in the arena, whose face is marred CROWNCITYMAGAZINE.COM
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by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but (to) who does actually strive to do the deeds....” — Theodore Roosevelt, Excerpt from The Man in the Arena speech, April 23, 1910
I was filled with pride in them and gratitude for their coaches and their wonderful teachers who made such a huge difference in their lives. Every minute of those Coronado unique ceremonies is etched in my heart forever. What is going right in Coronado? I consider it a very great blessing to call Coronado, home. The list of what is right here would fill pages and pages. I will pick the top three with a perspective of over 30 years as a resident. (1) The safety and security of our community. (2) The many superb city services such as our world class library, our excellent and well-maintained schools, Village Theatre investment that reopened our only movie theater, the medians, parks, all the public art and the new Spreckels Center. (3) My neighbors and my church that provide a rich tapestry of friendship and mutual support.
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MARY SIKES
What prompted you to run for City Council? Like all good decisions, it was a process. First of all this city has blessed my life and my children’s lives a hundred times over in the 30 years we have called Coronado home. Now retired, I
What’s your first/best memory of Coronado? Watching my two sons graduate from Coronado High School. This was such a milestone event in their lives and mine.
have both the time and the passion to serve Coronado in gratitude. Next was an assessment of my skills and expertise and determining that I had something concrete to offer in the role. Collaboration and communication are as natural to me as breathing. In my professional life, I have knowledge and experience with the public sector, federal agencies and Congressional committees. In 2017, I was named Coronado’s “Citizen of the Year” by Coronado Private Bank’s annual award for civic contribution. This is not a whim, but a deeply thought out decision to run for this office to serve my fellow citizens. If you could go back in time who would you like to have coffee with and why? My mother, to thank her more deeply for raising seven children and modeling the pursuit of following her passions to contribute to every part of her world, for every day of her life. Favorite quote My favorite author is James Joyce for the beauty and the economy of his language. With one word and one preposition he explains the entire meaning of life with this: “Love loves to love love.” n
Coronado’s Premier Online Resource for Visitors and Residents
WelcomeToCoronado.com WelcomeToCoronado @welcometocoronado @welcom2coronado
welcome to
coronado 46
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It’s no secret—Coronado is a special place. Let’s keep it that way.
A proven leader with a vision to keep Coronado special, focusing on:
Improving Traffic Modernizing Infrastructure Increasing Public Safety
As a Coronado homeowner for 30 years and a devoted local leader, Marvin shares your love for
Marvin has my
the special charm that makes our community
vote and support
one of a kind. Having served our nation as a Navy
because I know he will
Captain for over 28 years, Marvin’s expert planning
serve our community
skills will ensure that the Coronado we love today is
selflessly and make
the Coronado we love tomorrow.
informed decisions in the best interest of Coronado.
Learn more about Marvin at www.Heinze4CoronadoCouncil.com Paid for by Friends of Marvin Heinze for Council 2018, FPPC ID#1409185
RICHARD BAILEY | Mayor of Coronado
AN EARNED REPUTATION FOR INTEGRITY AND EXCELLENCE REPRESENTING BUYERS AND SELLERS SINCE 2004
REALTOR ® GRI, ABR, CNE Chairman’s Circle Gold - Top 2% of BHHS Agents Nationwide
www.MeridithMetzger.com
619-850-8285 DRE #
01435132
Re-elect BILL SANDKE City Council
Please Join Us
4-Course Wine Pairing Dinner
Saturday, Oct. 20, 6-8pm • $59 per person (excludes tax & gratuity) Reservations Required | Space Limited | RSVP Today
619-435-3678
JOIN YOUR FRIENDS & NEIGHBORS IN SUPPORTING BILL “Bill is always open to others’ thoughts and ideas. He is one of those Hometown Guys who makes you grateful for both this town and that he lives in it.” CHARLETTE PRESLAR
“You want your City Council member to have integrity and in-depth understanding of Coronado’s history/needs/issues with the ability to serve our city and citizens. Bill is our obvious choice.” RON AND VICKI BEAUBIEN Paid for by Sandke for Council 2018. Visit www.ElectSandke.com
4-COURSE MEAL
3-COURSE MEAL
Valid Monday-Saturday. Must present coupon when ordering. Not valid with other offers, wine dinners or special menus. Expires 10-31-18 CCM
Valid Monday-Saturday. Must present coupon when ordering. Not valid with other offers, wine dinners or special menus. Expires 10-31-18 CCM
Includes a Bottle of Wine, Chef’s Choice Entree, Soup or Salad + Dessert
Includes Chef’s Choice Entree, Soup or Salad + Dessert
520 Orange Ave. | CrownBistro.com
How much fun can you pack into four days? Find out with a Film Buff Pass — on sale now at Coronadoislandfilmfestival.com 80 MOVIES!
Many films include special guests: directors, screen writers and actors! • Outstanding Narratives • Riveting Documentaries • Inspirational (and sometimes Hilarious) Shorts • Some Like It Hot Movie on the Del Beach (60th anniversary!!!)
PARTIES AND MINGLING! • Opening Night “TASTE OF THE FESTIVAL” Party • Festival Happy Hours (2) • After-Hours Filmmakers Bash • Meet the Jury Reception
PANELS & WORKSHOPS
• Ray Costa’s “Music and the Movies” • Leonard Maltin’s “Critics and Pundits” • Terry Curtin’s “Women in Film” • Workshops on Screenwriting, Cinematography and the Pesky Legalities of Filmmaking
US! P•LCulinary Cinema with Tastings from Local Star Chefs! • Serenade and Festival Awards Ceremony • All day access to Hospitality Lounge!
LIVE PERFORMANCES!
• Chris Lemmon’s “A Twist of Lemmon” • William Squire’s “Red Carpet Style” • Susan Claassen’s “A Conversation with Edith Head” • Lunch with Chris Lemmon
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