Escondido Magazine Winter 2013 by Esconido Chamber

Winter 2013

See whatâ&#x20AC;&#x2122;s brewing in North County!

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TABLE OF CONTENTS WINTER 2013 LEADING OFF 7

A Message from the Mayor

FEATURE 8 10 12 14 20 22 26 28 32

Plan 9 Alehouse Orfila Vineyards &Winery Swami’s Cafe See’s Candies Offbeat Brewing Company Stone Brewing Co. Foodie Tidbits Baltimore Snowball Craft Beer

ESCONDIDO COMMUNITY 16 25 ESCONDIDO DINING 24 30 ESCONDIDO ARTS & EDUCATION 31 48 49 ENJOY escondido 38 50

4 THE ESCONDIDO MAGAZINE

WINTER 2013

Coeur de Cuisine City Shticker by Irv Erdos

Holiday Wine Cellar by Jim Kern Downtown Chocolate Festival

Author Bob Burson Local Woodworkers Children’s Paradise Preschool

Escondido Events Calendar Advertiser Directory

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YOUR LOCAL REAL ESTATE EXPERTS THE ESCONDIDO MAGAZINE 5

PUBLISHER

EDITOR ASSIGNMENT EDITOR CONTRIBUTING EDITORs

ART DIRECTOR CONTRIBUTING WRITERS

CONTRIBUTING PHOTOGRAPHERs

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Escondido Chamber of Commerce 720 N. Broadway, Escondido, CA 92025 760-745-2125 info@escondidochamber.org Alicia Reeves Heather Petrek Joel Brown Tom Hogarty Katherine Zimmer Sabrina Lueck Irv Erdos Tom Hogarty Jim Kern Gina McGalliard Heather Petrek Lisa Rose Kaine Thompson Jill Campbell Don Darrock Irv Erdos Tom Hogarty Lisa Rose

Winter 2013

See what’s bre

wing in North

Cover photo Courtesy of Stone Brewing Co., taken at Stone Brewing World Bistro & Gardens - Escondido

San Dieguito Printers Priscilla Miller • 858-776-3702 m.priscilla@ymail.com Christal Ames • 760-745-2125 christal@escondidochamber.org Rorie Johnston • 760-745-2125 rorie@escondidochamber.org Tom Hogarty • 760-855-8083 tom@hogartycommunications.com

6 THE ESCONDIDO MAGAZINE WINTER 2013

County!

LEADING OFF

f you are a “foodie,” this issue of Escondido Magazine is sure to capture your interest and tempt your taste buds. If you’ve never heard the term “foodie” before, it is a new way to refer to a person who has a deep interest in food. A foodie is someone whose hobby is food, whether it is eating it, or learning about its origins or its preparation. Foodies are usually interested in exploring a wide range of tastes, flavors, and textures. They try to become as informed as possible about the foods they eat, sometimes even traveling to an area of food production to see how their food is produced.

A Message from the Mayor

enjoy reading about some of Escondido’s finest establishments and I encourage you to discover for yourself how they are transforming our city into the latest hot spot for food lovers. Bon Appetit!

Sam Abed - Mayor Sam Abed

Escondido is fast on its way to becoming a foodie destination with an exciting resurgence of new restaurants, wine bars and microbreweries, as well as artisan shops offering the perfect bread, espresso or even gelato. I hope you will

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FEATURE Plan 9 Alehouse FEATURE Plan 9 Alehouse

By Lisa Rose

hen Aaron Calles took up home brewing, he never imagined he’d one day parlay his hobby into what is considered the hottest new hang-out on Grand Avenue in Escondido. The former pastor, social worker and soup kitchen manager named it Plan 9 Alehouse after his affection for the best of the worst B movies of all time, “Plan 9 From Outer Space,” the 1959 sci-fi thriller with a sizable cult following.

alities of 26 guest taps, craft beer styles from San Diego County to Belgium. Due to space limitations, the ale house is limited in its beer-making capacity to 1.5 barrels, but additional space will be scouted for expansion in the near future. “What I love about brewing is it’s really art and science coming together,” said Calles. You don’t know what is going to come out of a barrel. You’re constantly surprised.”

“We really want to be a neighborhood hang-out, where people come and get to know each other,” said Calles. “We want to be known for our sense of community, for the experience itself. I think the beer gets attention, but we’ve got great food, too. It’s an all-inclusive deal for us.”

“The number nine also means finality,” said his wife, Monica. “And our life had taken some unexpected twists and turns, and this is where we ended up. So the name has a double meaning for us.”

The monster-themed menu complements the brews with haute pub grub like the root-beer-braised, pork-belly BLTs, coffee and lavender-crusted skirt steak and sweet potato wedges with garlic aioli. Each dish has a beer-pairing suggestion.

Plan 9 Alehouse is a beer nerd’s nirvana, with casks of black rye and seasonal pumpkin IPAs, imperial browns and oatmeal stouts. The brewery engages with avid followers on Facebook and Twitter, and lists its daily on-tap offerings on an app called “Tap Hunter.”

“It’s familiar food with a unique twist,” said Monica. “You can go and get wings at a lot of places. Ours are duck wings and the sauce is made from bourbon and Sriracha. Our chef uses local produce and makes everything from scratch.”

“Beer nerds, real beer connoisseurs, love this app,” said Calles. “They can find out what’s on tap each day. It’s great for breweries that have a lot of choices. We want to experiment with aging beer in bourbon and wine barrels, possibly making sours or what the beer industry calls, ‘funky beers’ using wild yeast,” he added. “It gives beer a real hay-like, complex flavor.”

Plan 9 Alehouse opened unannounced on September 20, 2013, with their official grand opening aptly on the 9th of November. Crowds poured in as fast as the beer was flowing. In just two months, the ale house had already created significant buzz, with the press giving it a nod for infusing much-needed, new life into Grand Avenue. On tap is a constant rotation of two to three Plan 9 brews, with multiple person8 THE ESCONDIDO MAGAZINE

Two co-owners, chef Dave Brown, formerly of the restaurant, Savory, in

WINTER 2013

Encinitas, and Chad Brewer, heading up front-of-house and staff management, joined forces with the Calleses.

FEATURE

Plan 9 Alehouse

Photos courtesy of Monica Calles Realizing their dream of making craft beer for a thirsty Escondido community, Aaron and Monica Calles enlisted the online fundraising site, Kickstarter. Donations exceeded their expectations and two walls in the back of the restaurant pay homage to those who gave money or volunteer time, with names burned into colorful wood slats. “Plan 9 was built on friendships and relationships,” said Calles. “Even people we didn’t know asked if they could come and help.” With four children, ages 10, 8, 6 and 1, the Calleses want to create a familywelcoming atmosphere. They have designed a kids’ play corner and have select kids’ meals on the menu. “It’s a family concept,” he said. “We want to attract craft beer-type people and lots of times those people have kids. This is absolutely a labor of love for me and as time goes on, I will be able to concentrate more on the brewery and we’ll see more unique and strange brews.” Plan 9 Alehouse is located at 155 E. Grand Avenue in Escondido. Hours of operation are Tuesday through Thursday 11:30-11:00; Friday and Saturday11:30midnight; and Sunday 12:00-9:00. Daily specials come in the form of “progressive kegs,” a two-keg offering, $3 from 3:00-4:00; $4 from 4:00-5:00; and $5 from 5:00-6:00. For more information, go to www.plan9alehouse.com.

Calles Family THE ESCONDIDO MAGAZINE 9

FEATURE Orfila Vineyards &Winery

Escondido’s Sip Of Paradise By Gina McGalliard

ho says one has to travel all the way to Napa Valley to discover a worldclass winery? Right here in Escondido you can find the 70-acre award-winning Orfila Vineyards & Winery, where you can indulge in fantastic wine and the grounds serve as an ideal venue for special events such as weddings and private parties. Orfila, which describes itself as “an ultra-premium boutique winery nestled in the picturesque San Pasqual Valley,” was founded in 1993 by Alejandro Orfila, a former ambassador to Argentina whose family had been in the wine business for four generations. Upon retirement, he purchased what was then known as the Thomas Jaeger Vineyards and renamed it Orfila Vineyards & Winery. Under the direction of winemaker Leon Santoro, the vinery shifted its focus from chardonnays to Rhonestyle wines after determining San Pasqual’s soil was similar to the Mediterranean. Since then, the world has taken notice. They have received more than 1,300 medals in various competitions and the San Diego Board of Supervisors

10 THE ESCONDIDO MAGAZINE

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even declared September 19, 2006 Orfila Vineyards & Winery Day. Today, with the leadership of noted winemaker Justin Mund, Orfila Vineyards & Winery enjoys a reputation as one of Southern California’s best wineries. They offer free noontime daily tours where visitors can learn how wine is made, as the tour includes the crush pad, barrel room and the vineyards along with a history of not only the winery, but also Ambassador Orfila and the San Pasqual Valley. Wine aficionados will also want to take advantage of the tasting room, open daily, where they can sample up to six wines off the 18-wine menu and ask questions of winery representatives. Also of note is the 2,600-member Orfila Wine Lover’s Club, which grants members three selected bottles of wine on a quarterly basis as well as four free tastings at the winery, among other rewards. Private wine tastings and tours are also available to the general public. “Orfila has a lot of amazing wines for every palate,” says tasting room manager Josh Sarver. “Some of our most well-known wines are the

FEATURE Orfila Vineyards &Winery

Estate Lotus, a Viognier, Marsanne and Rousanne blend, the Estate Full Fathom Five, a blend of Montepulciano, Sangiovese, Merlot, Cabernet Sauvignon and Syrah--all estate grown--and our Ambassador labeled wines: the Ambassador Syrah, Ambassador Merlot and Ambassador Chardonnay. The Ambassador wines are our top-tier wines and named after our owner. Winemaker Justin Mund also specializes in Pinot Noirs, and we currently have two amazing Pinots on the menu, with a third being released soon.” However, where Orfila truly distinguishes itself is providing a premiere location for events. “Orfila is more than just a winery,” says Sarver. “We strive to give our guests the best experience possible and support other San Diegans, so we love to bring out local food trucks, musicians, artists, etc., and let our guests enjoy local wine by sitting on our terrace listening to great local music, eating great local food and enjoying the views of the vineyards and mountains of the San Pasqual Valley.”

Weddings are a regular staple at Orfila, which even scored a mention in The Knot. “Weddings are a huge part of what our event coordinators do,” says Sarver. “They will help brides and grooms through the process of planning such a huge part of their lives and make them feel at ease with the process. We can accommodate a wedding of up to three hundred guests in our beautiful outdoor tent pavilion, terrace and ceremony lawn.” Wine lovers get an opportunity to finetune their wine knowledge on trivia night, held on the first Thursday of the month. And you won’t want to miss the monthly Food Truck Fridays, held in conjunction with Lucks Media Group, when patrons can sample food from five trucks and enjoy live music. Another unique event is the annual Grape Stomp, which recently celebrated 20 years and also features a dinner buffet, live music and tractor rides. Artists will be interested in Orfila’s painting parties, where the price includes art supplies and painting

instruction. “These events are a great way to spend an afternoon with friends and family while enjoying the beautiful scenery,” says Sarver. Orfila has a very modern presence in the world of social media with a blog and almost four thousand Facebook likes, and plans to continue growth. “Early next year, we will be building another production warehouse so we can increase our wine production (we are currently at about 16 thousand cases a year) adding more parking and beautifying the grounds. We want to make Orfila a destination location, a place to get away from the stresses of life and sip on some amazing local wine, enjoying the sunshine and breathtaking views of our beautiful city.” Gina McGalliard, a San Diego-based freelance writer, is a graduate of the University of California, San Diego with a degree in political science/international relations and a minor in literature and writing. Photos courtesy of Orfila Vineyards & Winery

THE ESCONDIDO MAGAZINE 11

FEATURE

Swami’s Cafe

t was like something straight out of an Extreme Makeover show. General Manager John Ventimiglia had just six days to transform 150 Grand in Escondido into the newest member of the family-owned, San Diego-based Swami’s Restaurant chain. “The owner had a family emergency out of the country, and he gave me the keys,” said Ventimiglia. “But what I forgot to get was a checkbook.” He was not deterred. The former executive chef and restaurant manager for major players in Las Vegas, such as the Bellagio, Caesars, the Cosmopolitan and PTs restaurant chain, came with the goods to get the job done.

By Lisa Rose “I literally got this place up and running in six days,” he said. “People hired, food and bar stocked, menus ordered, with no money. Just handshakes, faith, my name and the name Swami’s.” On September 20, 2013, the Escondido Swami’s opened for business and so far, there are no plans for a grand opening.

Owner Jaime Osana purchased the original Swami’s in Encinitas and grew the business to six locations throughout San Diego County. He is also the owner of Honey’s Bistro & Bakery on Coast Highway 101 in Encinitas.

“We’ve been bombarded with business, and it’s been growing ever since,” he said.

“Jaime is the epitome of the American dream,” said Ventimiglia. “He came here from Mazatlán, Mexico and worked as a dishwasher, then a bus boy, then a waiter. He knows this business from the ground up.”

The Swami’s name has become synonymous with the laid-back surf culture of Southern California and reliable, wholesome fare – from acai breakfast bowls to ahi salads to grass-fed rib-eyes.

Swami’s is a welcome addition to the growing line-up of restaurants and cafes on Grand Avenue. Keeping local is a corporate philosophy that is evidenced in every aspect of the Escon-

12 THE ESCONDIDO MAGAZINE WINTER 2013

FEATURE Swami’s FEATURE Swami’s Cafe

Photos courtesy of Lisa Rose

dido eatery. To start, the staff is primarily city residents. “We are all about keeping Swami’s money in the community,” said Ventimiglia. “We source local produce from the farmers’ markets. We get our meat from area ranches, our fish from San Diego fish markets. We offer beer from local breweries. And we’ve teamed up with Deanna’s Bakery right here in Escondido to offer gluten-free options – anything from bread to red velvet cupcakes and snicker doodles.” Gluten-free options are just one of the ways Swami’s seeks to accommodate its customers. There are also numerous vegetarian options, like the tofu stir fry, spicy ginger wrap and black chipotle veggie burger. Meat and fish lovers can opt for dishes like the buffalo burger, tropical salmon salad and pork chops with risotto. Breakfast draws a crowd with a varied omelet selection, lobster eggs benedict, sweet potato pancakes and

organic multigrain waffles. Until 4:00 pm daily, customers can order breakfast or lunch items.

Ventimiglia foresees Grand Avenue as Escondido’s version of Restaurant Row, with something for everyone.

The Escondido Swami’s boasts two patios, front and back, the latter flanked by an outdoor bar, big screen TV, waterfall and fire pits. The restaurant seats 175, with a full-service bar, 75-person dance room that is used for Karaoke on Thursday nights and a DJ and dancing on weekends. It also serves as a banquet and meeting space.

“People in Escondido don’t have to drive a long way to have choices anymore,” he said. “At Swami’s they can dine any time of day, seven days a week, have a cocktail on the back patio and watch sports. And they can also come here and go dancing or sing karaoke. But what we want to be known for is being a place where people have fun while enjoying great food and drink.”

“My vision for Swami’s is for it to become a place like Cheers where everyone knows your name. Where the bartender has your drink ready when you walk in,” said Ventimiglia. “Escondido has a very varied demographic, and we want to accommodate the people who live here,” he added. “We have added more traditional dishes to our menu, along with the items you’ll find at all the Swami’s restaurants. And our prices are affordable.”

Plans for the future include the installation of a permanent sign, instituting a senior discount, offering organic vodka and wines and featuring a piano bar on Sundays. Hours of operation are Sunday through Wednesday 7 am – midnight; Thursday through Saturday 7 am – 2 am. Lisa Rose is a freelance journalist and copywriter living in Valley Center. See her website at www.sandiegowritergirl.com. THE ESCONDIDO MAGAZINE 13

FEATURE See’s Candies

Chocolate Shop By Kaine Thompson

Los Angeles and South San Francisco and shipped fresh to Escondido. “See’s makes their chocolate from Mary See’s original recipe,” Conboy says. “They don’t add preservatives and they use the freshest and finest ingredients. People know what they’re getting when they buy our chocolates.”

have so many fond memories from my childhood associated with See’s Candies. It is just as good today as it has ever been. A sudden, sweet recollection of a childhood memory is a common side effect for those entering the See’s Candies shop in downtown Escondido. With its distinctive black and white decor and old-fashioned candy counter, the shop is one of the few remaining freestanding buildings in the See’s Candies franchise and cherished by the people of Escondido. “What makes our shop special is that for many this is a family tradition,” says Theresa Conboy, shop manager for the past two years. As an eight-year employee, Conboy is delighted by the stories people share when they come into her shop. “They tell me how they remember coming in as kids and how they’re now buying candy for their own 14 THE ESCONDIDO MAGAZINE

children or grandchildren,” she says. “That’s why I love working here. There are few things in life you can count on, but See’s has consistently provided great chocolate wrapped in a sweet memory.” Founded over 90 years ago by Charles See, his wife Florence, and his mother Mary, See’s Candies has more than 200 shops across the nation, including two in Escondido (the second is located in the Westfield North County mall). The candies are made in both

WINTER 2013

Because of the store’s longevity, See’s is a part of Escondido history. Whether for a special occasion or a sudden urge for chocolate, people regularly return to See’s because of its reputation for delicious candies and chocolates, the free samples, and friendly service. Theresa Conboy and her staff are happy to provide a free sample or advice on putting together a collection. According to Conboy, the current favorites are Pecan Buds, Milk Bordeaux, Butterscotch Squares, Victoria Toffee and Bon Bons. Is your mouth watering yet? “You can create a custom mixed box of chocolates and candies,” says

Conboy. “These make great gifts for birthdays, special occasions or the holidays.” Ahh, the holidays! For this holiday season, See’s special treats include the Maple Cashew Brittle, Eggnog Truffle, and Victoria Toffee, with lots of different kinds of stocking stuffers. A featured candy is the White Mint Lollypop. They are also offering a special wreath box for the first time. “We love the holidays!” exclaims Conboy. “It’s a great time of year for us.” One local business orders 100 pounds of chocolate to ship back east each year. Several businesses purchase chocolates and candies as gifts for their employees. And, of course, don’t forget Valentine’s Day. “It’s our busiest holiday,” says Conboy. “Some of our customers bring in an empty heart box that they bought 20 years ago and fill it up. They even write the date on the back and what they got. That’s a pretty special tradition. I love it.” That’s what makes See’s Candies such an integral part of Escondido life. Whether it’s a Santa for Christmas, a heart for St. Valentine’s Day, an Irish potato for St. Paddy’s Day or chocolate eggs for Easter, a trip to See’s Candies is a ritual that never fails to satisfy, a memory that is as sweet as --- candy! During this time of celebration and family gatherings, isn’t it time to make See’s Candies of Escondido part of your family tradition? Visit the shop at 1005 E. Valley Parkway.

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THE ESCONDIDO MAGAZINE 15

ESCONDIDO COMMUNITY

Coeur de Cuisine

ESCONDIDO ROTARY CLUB’S COEUR DE CUISINE:

The Signature Event Of Inland North County By Tom Hogarty

he date: February 8, 2004. Following months of exhaustive coordination, emails, faxes, committee meetings, phone calls and just plain hard work, the dream that began in his backyard the previous summer was about to come true. Dick Daniels, who in his role of Escondido Rotary Club vice president was defacto chairman of his club’s annual fund raising event, looked at his fellow Rotarians, their spouses, and guests. Close to 500 of them. What he saw in the foyer leading to the California Center for the Arts grand salons was men, some uncomfortable and fidgeting, in rented tuxes, and women – most of them stunning – in evening gowns, all of them eager to be part of the club’s inaugural Coeur de Cuisine. This was right here... in Escondido, the same town and in the same center where, following a highbrow performance some 10 years earlier, a former theater critic of a San Diego newspaper had referred to us as “a bunch of redneck hayseeds.” Now was the hour. The time: 5:29 pm. Dick checked his watch. Someone 16 THE ESCONDIDO MAGAZINE

inside the great salons opened the doors…and all hell broke loose! A symphony of screeches and sirens reminiscent of Spike Jones careened through the elegant setting. As it later unfolded, the sterno cans keeping the food warm at the over 30 culinary food stations inside the great hall were enough to trigger the alarms. Peering through the fog of memory of a decade ago Dick recalls that the club’s first Coeur de Cuisine netted $68,000, an astonishing figure when put in perspective with the club’s previous fundraisers, the best of which brought in $23,000 to benefit local charities. (In recent years the club has netted in the range of $92,000 to $93,000.) In fact, the original Coeur catch phrase “A Culinary Celebration Benefiting Local Charities” remains in place today, as does the $125 per person ticket price. Daniels recollects that there were “Well over 400 Rotarians and guests at the first event. It was tremendously successful and exhausting that first year.” He says eleven years later, “It is an event that says as much about

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the community, being able to have an upscale culinary event in the heart of Escondido, as it does about Rotary 2003.” How It All Started Daniels, a former Escondido city councilman, said the idea for a new and different type of club fundraiser came to life in July 2003, the traditional start of another Rotary year. “In the past we had done a play about Felicita, which was not working out, and prior to that we had a car raffle.” Dick made it plain that both ideas would be scrapped. The intensity of club members’ efforts far exceeded the revenue raised for the Escondido Rotary Foundation. Enter fellow Rotarians Amy Wandalowski and Peter Wolf, who suggested a ‘culinary event where we bring restaurant chefs together, borrowing an idea for a similar – and hugely successful – fundraiser hosted by the Kidney Association. The idea struck a chord with Dick who had some experience with a fundraiser, ‘Fete Times Five’ in the mid 1980s when he was chairman of fund raising for the March of Dimes in San Diego and Impe-

ESCONDIDO COMMUNITY

rial Counties. “Fete” was culinary in nature and very successful. Dick says, “We coined the name. First it was Coeur de Fare. Then Peter came up with ‘Heart of the Kitchen’ or Coeur de Cuisine. We misspelled that at first as well.” Peter, a local sign guy (Wolfpack Design Group) and very creative, produced the logo while Dick turned to his then 190 member club and put it together with a talented steering committee that met every Monday afternoon, from September of 2003 through the following February at the Escondido Chamber of Commerce. Amy Wandalowski and fellow Rotarian Linda Courton attracted local and regional chefs and res-

COEUR DE CUISINE HONOREES 2004 The Brecht Family 2006 Edna Sahm 2008 The Wohlford Family 2009 Bob & Arlene Shuster 2010 Jack & Jill Campbell and Lori Holt Pfeiler 2011 The Aeling Family 2012 Nick & Ruth Tsoulos

Coeur de Cuisine

without them,” Dick says. “I cannot exaggerate how dependent I was. I had no clue. It was not in my genetic coding.” Doug Clark had just become a Rotarian in 2000 and by 2003 had established himself as a “go to guy” when volunteer work was called for. One might say Doug became the “banquet manager” for his club’s first Coeur de Cuisine, an unofficial designation that continued for years after. A self-described doer Doug recalls, “Whenever you start a new project, there is a lot of planning involved.

2013 George & Cynthia Weir 2014 Mike, Trudy & the Bronner Family

standard for the Rotary theme of Service Above Self. “The day of the event the place (The Center’s five contiguous salons) looked like it was under construction. Patti Greiss, Linda Courton, Doug Clark and others – all fellow r ile e Rotarians and all in Pf pbell, Lori and Jill Cam k c Ja s e jeans – spent almost re Hono the entire day putting it together. Many taurants. Peter Wolf took on the responpeople were doing multiple tasks. Doug, sibility of logistics – a tremendous task. for example, was the go-to guy for With those building blocks in place, and ‘Operations’. Those people were just inThe Center, which hosted the club’s evvaluable. It would not have happened ery Tuesday noon meetings, becoming part of the team, Dick realized that “We needed a lamppost to personalize the event.” That came with The Brecht Family. Bill Brecht, Brecht BMW founder and a longtime Rotarian, had passed away in August 2003. His widow, Jeanelle, and their two sons, Tom and Tim, were all members of the Escondido Rotary Club. It was a natural call and a tradition that has remained in the years since – to honor an Escondido family who sets the Dick and Bobby Daniels

Peter Wolf and Amy Wandalowski Many of those pre-event meetings were about planning the logistics: the set up, the necessary equipment required. You have to think of every little detail right down to the napkins and spoons.” His main responsibility that first year was setting up the Center’s five contiguous conference rooms and serving as a hands-on manager the night of the event, checking to see that all things were in place. Doug praised the Center staff for their cooperation, not only in the set up, but in the clean up, which, with volunteer Rotarians, took several hours after the event had ended. “Clean up was a whole other aspect to the event after everybody has a good time and goes home. Getting all the rental equipment back, picking up all the decorations and storage issues that a new event brings with it.” Doug’s get-er-done attitude and background was established from his earlier years of hands-on volunteering efforts as a father on behalf of his kids’ school activities: PTA events, carnivals, THE ESCONDIDO MAGAZINE 17

ESCONDIDO COMMUNITY

Coeur de Cuisine

band tournaments that included ‘logistical stuff’ to assure that things went smoothly. It was honed in his early Rotarian efforts as a key volunteer for the club’s chief fundraising event the two consecutive years before the first – they still talked about Felicita Pageant. As the Coeur event grew over the years, Doug continued to be the “banquet manager,” building on the success of the first year and adding more touches to produce an even more successful extravaganza in future years. CJ Szytel, now the Charter past president of Rotary Club of Escondido After 5, was a longtime active member of the Escondido Rotary Club, handling membership and club service affairs. She recalls, “The idea of a wine and food pairing was brilliant, no one can deny. However, what made an event so marketable, in my opinion, was that we decided to

18 THE ESCONDIDO MAGAZINE

have an honoree.” According to CJ, this provided a reason for the celebration that was beyond just raising money. “Bill Brecht, our first honoree had just passed away as you know. He was loved by everyone who knew him. And of course, he had family, friends, associates, that would be conspicuously absent if they did not attend this event. It became a way to have a common denominator, beyond our Rotary Club, for people to share. In other words, we were able to reach out to folks in the community and give them a reason to buy a ticket. ERC members knew they had an obligation to support one annual fundraiser – a new era. In the past, it was not a highticket item fundraiser, so we needed to change the culture of the club from selling raffle tickets or attending a picnic, to a black tie affair with an honoree. It was before the recession; the timing was perfect,” CJ says.

WINTER 2013

Fast forward to the 10th Annual Coeur de Cuisine. Amy Wandalowski, Peter Wolf, and Dick Daniels were presented with glass hearts for following their Rotary dream of establishing and supporting what has become a signature social event in North County. The 2013 Coeur chairman, Keith Richenbacher had been a Rotarian since 2008. A few weeks after joining the club he attended his first Coeur de Cuisine. “It was phenomenal. I was overwhelmed at how beautiful, stunning, and just first class it was. Five years later, as the club’s vice president, he was Coeur chairman. “How did I feel? In a word: terrified. There are an overwhelming number of committees to coordinate, orchestrate, and organize. But at our first steering committee meeting in September, I discovered that 75% of the committee chairs were returning. I was greatly reassured with the level of

ESCONDIDO COMMUNITY

talents and experience in place. They all knew what they were doing. If there ever was a description of a team effort, then Coeur de Cuisine certainly is it.” The next Coeur de Cuisine chairman is Fred Baranowski, Market Manager at Escondido branch of American West Bank. Fred is also the 2013-2014 Escondido Chamber of Commerce board chair. He looks forward to continuing in the tradition of excellence established, a tradition that began with the first Coeur. “A black tie event on a Sunday afternoon says as much about the community as it does about Rotary. This has become a real signature event for the City of Escondido.” As 2014 Coeur chair, Baranowski hopes to expand the attendance well beyond the Rotary club: “To make this as big a community event as we can make it.” Fred says the 2014 Coeur de Cuisine –

the 11th Annual event – will again be an evening “Gourmet Gala” featuring cuisine and wine pairings from local and regional restaurants and wineries in the North San Diego and the San Diego region.

Coeur de Cuisine

ation, he served as publicity chairman for the first Coeur de Cuisine in 2004.

The date: Sunday, February 23, 5 - 8 pm, with a special pre-event sponsor reception from 4 - 5 pm honoring the many community activities of The Bronner Family. Fred’s goal: to exceed a net of $100,000 in the 2014 event…earmarked for local charities as well as for international, befitting the name “International” as in Rotary International charities. Tom Hogarty has been a Rotarian for 23 years. He was president (1998-1999) of the Escondido Rotary Club and he is immediate past president of Escondido Rotary After 5 Club. Present at the cre-

Joe Onda, Owner/chef at Joe’s Italian Dining Photos courtesy of Jill Campbell and Irv Erdos

THE ESCONDIDO MAGAZINE 19

FEATURE

Offbeat Brewing Company

By Kaine Thompson

eople say that art is in the eye of the beholder, but at Offbeat Brewing Company in Escondido, art is on the taste buds of the beholder and on the walls of their tasting room! Tom and Sarah Garcia, owners of Offbeat Brewing Company, believe that beer is not just a beverage; it’s an art form. They demonstrate this by not only crafting great beers, but also by providing a place to display art. In fact, the love of art and beer is at the center of their business.

“We invite people to see the work of local artists and enjoy tasters and pints of our fresh, handcrafted beers,” says Brewmaster and Offbeat President Tom Garcia. “We’ll even fill a growler for you to take home. We are dog friendly, kid-friendly, bike-friendly, and just plain friendly. We don’t serve food, but you can bring your own dinner, if you want.” As lifelong residents, it was a no-brainer for Tom and Sarah Garcia to choose Escondido as the place to start their business and realize their dream of bringing their handcrafted, quality beer to North County. From creating low ABV session beers of great flavor and body to crafting unique ales, Tom has created beer that conveys both local and foreign flavors. So far, he’s had a good response from the public and some restaurants are now serving their beers. According to Tom, his fascination with beer began as early as his childhood, growing up in a family that loved to cook. “We always made our pasta and breads from scratch,” he laughs, adding that as a result of this family tradition, he naturally gravitated toward creating his own beer recipes. “When I was at Northwestern College studying both art and biology, I travelled to Ireland and 20 THE ESCONDIDO MAGAZINE

WINTER 2013

FEATURE

Offbeat Brewing Company

Tasting Room tasted some of their hand-crafted beers. I became very interested in the European style. After I finished school, I was really interested in brewing my own, like I did with bread and pasta. After making my first batch twelve years ago, I was hooked.” Tom joined Stone Brewing Company in 2003, where he moved up the ranks as a brewer, lab technician, and cellar supervisor, before starting his own brewery consulting company, TAG Solutions, in 2009. For Tom and Sarah Garcia, starting a brewery of their own was an enduring dream, and in 2011, after years of hard work and planning, Offbeat Brewing Company was born. Tom credits his wife, Sarah, co-founder and vice president, as the rock upon which Offbeat is founded. With a Master’s degree in business from Cal State San Marcos, she ably operates the company, whereas Tom is the artistic genius behind their beers. “Before we opened Offbeat, I was always using my free time to create differ-

ent recipes. Sarah was developing our business plan and determining how we were going to enter the market. Within two or three years, we opened Offbeat. Our friends and family just told us to ‘keep going, keep going’. We will soon be celebrating our first year in Escondido and look forward to more and more people discovering our place.” Offbeat Brewing Company’s featured beers are: Bear Arms Brown, a brown ale, like a dark chocolate and coffee, with a hint of fruit; the Caticorn, an IPA with aromas of passion fruit and guava; and the Girafficopter, a session pale ale, with plenty of flavor and body, rich and malty. Other beers Tom has created include the Sporkupine, an American pale ale, with golden color and earthy notes; Deer Grandpa, an abbey ale, which is a Belgian style ale with chocolate and cherry notes; and the Bitter Red Robot, a red ale, with a deep amber color, bitter with subtle pineapple notes. For their upcoming, one-year anniversary, Offbeat

will introduce a Scotch ale, which has not yet been named. “Our goal is to get our beer out to the public, to be here for the community and to grow for as long as we can,” Tom says. “If you love art or beer or both, come see us.” Offbeat Brewing Company is located at 1223 Pacific Oaks Place, Suite 101, Escondido; (760) 294-4045. For holiday specials, events and hours of operation go to www.offbeatbrewing.com or join them on Facebook at Facebook/Offbeatbrewing. Kaine Thompson is an author, editor, speaker, and book coach. Her business, E-maginative Writing, provides editorial services and private coaching for authors and entrepreneurs who want to write books (including e-books) to reach a larger audience and gain greater credibility. She holds a Master’s degree in writing and serves as faculty at the University of Phoenix where she teaches writing and communication. THE ESCONDIDO MAGAZINE 21

FEATURE

Stone Brewing Co.

Does it Again By Heather Petrek

hen you’re hot, you’re hot, as they say, and Stone Brewing Co. has received yet another tribute. This one is a coveted place on Inc. Magazine’s “5000 Fastest-Growing Private Companies” list for the seventh consecutive year. The number of companies earning the honor of achieving placement on this list seven years in a row is small, but Stone Brewing Co., as the nation’s 10th largest craft brewing company, is among those with this celebrated status. The award marks the second time this year Stone Brewing Co. has been recognized with a prestigious award. The San Diego Business Journal placed Stone on their “100 Fastest-Growing Private Companies” list in July for the tenth consecutive year, an accolade proving that the brewing company finds itself in impressive momentum, continuing to shine as a nationally recognized craft brewer, and cater to customers all over the world. Rapid growth means keeping up with demands. To that end, Stone Brewing Co. opened a restaurant (similar to the one on Citracado Parkway) in Point Loma, Stone Brewing World Bistro & Gardens – Liberty Station, and also added a venue at San Diego International Airport’s newly rebuilt Terminal 2. The fast-paced growth is not only impressive, but it’s also a boost for the local economy, due to the increased hiring of employees to facilitate the success of the new airport and Liberty Station locations. Here in Escondido, the growth also continues with the 19acre Stone Farms, which, since May, offers customers the chance to buy beer, merchandise and produce on site at the organic farm that grows the produce used in the restaurant. In July of this year, the company opened Stone Packaging Hall, where bottling and kegging takes place adjacent to the world famous brewery. Overall, the company has an average 43% year-to-year growth during the past fifteen years and currently distrib-

Photo by Joe Boston

22 THE ESCONDIDO MAGAZINE

WINTER 2013

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utes to thirty-seven states, plus Washington, D.C. A small amount of their beer is exported to Puerto Rico, the United Kingdom, Sweden, Japan, and Singapore. Stoneworldbistro.com Stone Brewing World Bistro & Gardens is the largest restaurant purchaser of local, small-farm organic produce in San Diego, comprising 8,500 square feet. The site has a 1-acre beer garden, seating capacity of 425, thirty-two craft and specialty beers on tap, plus over 100 bottle selections, an extensive wine list, and focuses on food that is all-natural, organic, made from local ingredients. The venue hosts special events like farm-to-table FRESH! Dinners, Beer U educational classes, Stone Late Night Movies, the wildly popular Master Pairings series, as well as beer festivals including Stone Sour Fest and Stone Oakquinox. To share the success they have had thus far, Stone Brewing Co. has made donations to over one hundred charitable organizations including Feeding America; Second Harvest Food Bank Orange County; Slow Food San Diego, Temecula Valley, and Urban San Diego; Toys for Tots Foundation; Rady’s Children’s Hospital Foundation; San Diego Symphony; Escondido Rotary Club; Make a Wish Foundation; and Center for Sustainable Energy, just to name a few. So, Cheers to You, Stone Brewing Co., for being a bright light in Escondido, and all over the world. We are proud to say you belong to our community. Stone Farms is located at 9928 Protea Gardens Drive in Escondido. Hours of operation are Friday 4 – 7 pm Saturday & Sunday 1 – 6 pm Stone World Bistro & Gardens – Escondido is located at 1999 Citracado Parkway. See www.stonebrewing.com for more information.

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THE ESCONDIDO MAGAZINE 23

ESCONDIDO DINING

Holiday Wine Cellar

Wines of 2013 By Jim Kern

t’s the end of the year – time to celebrate, reflect and sum up the year’s best. Can’t do that without a glass of wine. Wine of the Year: 2010 Riglos Gran Corte Red ($54.99) Winemaker Paul Hobbs has more than three dozen projects around the world, and not a single project goes neglected. Consumers love his style of wines that find balance and elegance in all price points. But for the money, this 50/50 blend of Malbec and Cabernet Sauvignon from the Valle de Uco in

Mendoza, Argentina, can be summed up as the best $150 Napa Cab you can get from Argentina for $55. This is a well-textured wine on the palate, very silky with great fruit flavors but well integrated tannins. Sleeper Winery of the Year: Godspeed Vineyards, Mount Veeder, Napa Valley Larry Stricker, architect of some of the West Coast’s finest resorts, doesn’t need the money from the wines he produces. The fact you can buy a bottle-aged Mount Veeder red blend for under $40 means that you’ve hit the jackpot. And Larry’s footin’ the bill. Buy it before he wakes up! Sparkler of the Year: Graham Beck Cape Classique Brut Rose ($17.99) If you think sparkling rose is just for the ladies, try this with a pan-fried fillet with butter, or a cupcake. The best pairing will be with the holiday ham.

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2 locations in Escondido to serve you!

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24 THE ESCONDIDO MAGAZINE

Escondido 1366 W. Valley Parkway Escondido, CA 92029 760-466-9350 WINTER 2013

Sticky of the Year: 2007 Bacalhoa de Setubal Moscatel ($14.99) Muscat/Muscadet is a wine with an identity crisis. Very dry or “sur lies” – pair with oysters. Off-dry – picnic. Semi-sweet sparkling – cougar juice. But pick it late

and rest in a barrel for a few years and you’ve created some of the most ethereal dessert wines in the world. Like this one. Pumpkin pie will never taste the same. Surprise of the Year: 2011 Onesta Cinsault, Lodi A vineyard nearly 140 years old planted to an obscure Rhone varietal should’ve become condos years ago. Yet it’s fruity and fun to drink on a cold day with turkey, or slightly chilled during a Santa Ana. Enjoy it now before the vines become coffee tables. Keep your eye on: 2011 Vintage Port This vintage could place itself among the classic years of 1994, 1977, 1970, 1963, etc. Wines that are powerfully tannic with great depth and finesse. Buy a bottle or two now, “while you’re young.” If you’ve never tasted a real vintage port (from Oporto, Portugal, sheesh), then you’ve never had “Port.” Be good to yourself and buy a real vintage Port this holiday season. Your dinner guests will thank you. Underrated Wine Region: Spain With so many wine types (Garnacha, Tempranillo, Graciano, Verdejo, Albarino, Cava, to name a few) this country continues to produce wines that are varietally correct, very affordable and fun to bring to a dinner party. Cheers! Jim Kern is the Wine Buyer for Holiday Wine Cellar. He can be reached at 760-745-1200 or by email, jim@holidaywinecellar.com. Look for his Twitter updates, @HWC1965.

City Shticker

ESCONDIDO COMMUNITY City Shticker

Whining and Dining in Escondido

By Irv Erdos

recall the time when I was still dating my future bride years ago. I tried to impress her by taking her to an upscale restaurant. The waiter handed me a wine list. It was the first time I had ever held one, but I tried to appear like I knew what I was doing. I pointed to a selection, folded the wine list and handed it back to the waiter without saying a word. I saw Sean Connery do something like that in a 007 movie. Then I ordered dinner. Surely my date had to be captivated by the suave and sophisticated gentleman beside her. After a while, the waiter returned and placed a cork on my plate. “I ordered the filet,” I said.

That will give you an idea how much I knew about wine. Regrettably, things haven’t improved that much. I tend to ask the waiter for a recommendation or consult others at the table before I order a bottle. But that’s only when I’m not with my friend Jim who claims to be a wine connoisseur and always makes the selection a production. He knows all about smelling the cork, nodding to the waiter, and letting him pour a sampling into his glass. It’s a regular ritual, an ordeal the rest of us have to endure. Like at our dinner last week. Jim brought the glass to his nose and started swirling the wine.

Finally, Jim completes the autopsy, leans back in his chair, and signals the waiter to pour for the rest of us.

“The Robinsons are making green bean casserole.”

“In vino veritas,” he mutters.

“Starch?”

“E pluribus unum,” I answer. “Can we order dinner now?”

“The Bradleys.”

Other than that little prelude we had a lovely evening and a wonderful meal. We’re so fortunate to have so many exciting restaurants here. I never get tired of going out for dinner. If I had to choose between dining out and dinner in someone’s home, I believe I would opt for the former. I tend to worry a bit about dinner invitations, especially if I had no prior encounter. That anxiety probably stems from the unusual experience I had when we first moved here.

“That would be great.”

One of our neighbors graciously invited us to dinner so that we could meet the other families nearby. I thought that was very considerate of her, although I felt the invitation was a bit curious. “We’d love to have you and your wife join us for dinner this Saturday,” my neighbor said. “Can you make it?” “We’d love to,” I replied. “What would you like to make?” she inquired. “I’m not sure I understand,” I answered.

“Then what about dessert?” “How about a cheesecake?” “I can’t have dairy.” “OK then what if we bring coffee cake?” “Will it have nuts? I’m allergic to nuts.” “No nuts.” “Then coffee cake it is. Maybe you can bring a little ice cream with it.” “Would I be rude if I inquired what you’re planning to make?” “Oh, I’m a terrible cook. You wouldn’t want me to make anything. Our neighbor George is the gourmet around here. He’s preparing wild boar. He shot it yesterday.” “That sounds lovely.” “Do you have any idea what kind of wine goes with wild boar?” “Not really.” “I only have red.” “Would you like me to bring a bottle of white?”

“I’m checking its bouquet,” he says. “I think it might be a bit too fruity,” he expounds as he holds the glass under my nose. “What do you smell?”

“For dinner,” she said. “What would you like to make?” “I’m sorry,” I replied, “I thought you said you wanted us to come to your house.”

“That would be nice. We might need two. Let me ask you a question, do you drink regular coffee or decaf?”

“Aqua Velva,” I replied.

“I did. Now tell me what you’d like to bring.”

“Regular.”

“It’s not Aqua Velva,” Jim moaned. “What is it then?” I ask. “Obsession for Men,” he replied. “But I’m asking about the wine, not my cologne.”

“Let me see if I understand. You want us to come over for dinner and you want us to bring it?” “No, silly,” she replied. “Not just you. Everybody’s bringing something.”

“We only have decaf.” “I can bring some regular.” “And we’ll probably need a couple of extra chairs.”

“Oh, I see.”

“Would it be easier if we had dinner at my house?”

“Just a minute,” he replies. “I have to see if it has good legs. Then I have to check its body.”

“So what would you like to bring?”

“Don’t be silly, this is on me.”

“How about a salad.”

“Which are you,” I ask, “a wine expert or a coroner?”

“Then what about a vegetable?”

Humor columnist Irv Erdos has received the award for Best Magazine Column from the Society of Professional Journalists. Contact him at IrvErdos @aol.com.

“Yeah, fruity,” I say. “Now can I have some?”

“The Johnsons are bringing a salad.”

THE ESCONDIDO MAGAZINE 25

s t i b Tid

1 2 3 4 5 6 What popular TV show featured a scene based on the See’s Candies’ production line? sees.com

Peterson’s Donuts serves an average of 200-300 donuts per day which translates to over 100,000 per year! petersonsdonutcorner.menutoeat.com

The family owned Cocina Del Charro started as a three table roadside tortilla factory in Escondido in 1976. cocinadelcharro.com

“I Love Lucy”

In support of the farm to table movement; fresh produce and farm fowl served at Stone Brewing World Bistro & Gardens is raised at Stone Farms in Escondido. stonebrew.com

Photo by: StudioSchulz.com

26 THE ESCONDIDO MAGAZINE

WINTER 2013

Gelato, made daily, at EscoGelato includes fruit purchased at the Escondido Farmers Market. escondidoevents.net

GNI Bakery was the first Gluten Free Bakery in Southern California and is the only Gluten Free Baking Company that distributes worldwide. gnibakery.com

7 9 8 10 1 12 Lourdes Mexican Food sells about 20,000 gallons of chicken soup a week! 32oz bowls - 4 bowls per gallon...which is about 5,000 bowls per week! lourdesmexicanfood.com

Kona Ice is dairy-free and gluten-free, and also offers flavors that are sugar-free and dye-free. kona-ice.com

Meatless Monday menu at Stone Brewing Co. prevents 110,448 lbs. of CO2 from being released annually. stonebrew.com

Holiday Wine Cellar was the first tasting room in San Diego to feature the Enomatic Wine Dispensing Machine, the most advanced system of its kind in the world. holidaywinecellar.com

California Avocado Grill’s California Cold Pressed, Extra Virgin Avocado Oil is available in plain, lemon, lime infused and garlic infused. The oil is 100% natural and can be used in salad dressings, marinades and sautés. calavogrill.com

The fast food franchise with the most locations is McDonald’s with over 12,600 stores. mcdonalds.com

THE ESCONDIDO MAGAZINE 27

FEATURE

Baltimore Snowball

By Heather Petrek

ou can find snowballs everywhere in Baltimore, in fact, Baltimore Maryland claims to be the birthplace of the snowball – shaved iced, flavored, and served in a cup. And even though it doesn’t snow in Escondido, the coolest place in town to get a snowball is Baltimore Snowball, owned and operated by Joe Dukes. Joe and his family moved to California in the ‘90s. Looking for a place to buy a sweet and refreshing snowball one day, and realizing there were none to be found, the idea of opening a Baltimore Snowball store was born. On August 20, 2012 at high noon, a little piece of Baltimore culture opened on El Norte Parkway. 28 THE ESCONDIDO MAGAZINE

Joe Dukes was born and raised in Baltimore. “My mom had a little stand in 1976 on our porch. She started making combos, adding ice cream and other flavors. I was a young kid, and I just loved it. I loved the fact that people gathered in my yard,” says Joe. “But we’ve taken the idea to a gourmet level. It started, and kept rolling. The combos have become our signature. Even though it’s called Baltimore Snowball, we call it a Southern California original because we really invented the brand right here.” With unique presentation, varied menu, and clever marketing, Baltimore Snowball is not only cool, it’s off the

WINTER 2013

charts creative. The menu is so big, with combo flavors like Caramel Pecan Pear, Jelly Bean Blast, and The Ocean City Sunset, to name just a few, plus specials like the Grasshopper, the Ginger Peach, the Maple Blondie and the Candy Apple, it might take a while to decide. To help with the selection process, the colorful photos on the side of the building illustrate as well as tantalize. “We make all of our flavors here. We get the concentrates from back east, from companies that have been around for over one hundred years, to preserve the authenticity,” says Joe. “We get premium ice cream locally, though.”

FEATURE

Operated as a family business, Joe’s wife, Loretta keeps the books and is in charge of research and development, his daughter, Maddie runs the mobile units and events, and his son, Spencer, manages the El Cajon store, which just opened in September of 2013. “Our El Cajon store is located in a mall, decorated 50s style. It’s a big walk-in space,” says manager Spencer. “The most popular combo is the Little Surfer, and the Elvis also sells well. The Carnival is a kid’s favorite, but adults order it, too. I think it reminds them of their childhood.” The Carnival is made of bubble gum, cotton candy, vanilla ice cream, whipped cream and sprinkles. What sweet tooth wouldn’t love that? Baltimore Snowball is a drive-through stand, but also has a patio that doubles as a hangout place, with the after school crowd making afternoons busy.

Baltimore Snowball

In the summer, the traffic is non-stop, but even the winter brings a lot of business. There are special combo options for each season and holiday, so customers can always delight in the changing menu. Besides the two permanent locations, Baltimore Snowball also offers mobile events catered to sporting events, parties, carnivals, corporate events, or fundraisers for an innovative way to make any occasion special. “We want to do business the way it used to be done. We want to give customers a great product that they come back for,” says Joe. “Escondido’s our town. We love it here.” Baltimore Snowball is located at 148 W. El Norte Parkway. See the very cool www.baltimoresnowballbiz.

Heather is the Assignment Editor for the Escondido Magazine, and also a freelance writer specializing in fiction for both children and adults. She has chaired poetry anthology committees and other Fine Arts community service projects in public schools throughout San Diego County. Photos courtesy of Joe Dukes, Baltimore Snowball

ona Ice of Escondido is a mobile shaved ice truck specializing in fundraising for schools and youth sports. The owner, Bill Purper, has

given over $4,000 to local schools and non-profits since his first day of fundraising only 3 months ago! Book Kona Ice at your school, sporting event, festival,

car wash or any non-profit event where there is a crowd and Bill will give you back a portion of every Kona sold! Call 760-855-2988 for details. THE ESCONDIDO MAGAZINE 29

ESCONDIDO DINING

Downtown Chocolate Festival

confession

blame the very first chocolate festival. My husband and I had just opened a design store on Escondido’s Grand Avenue, and he had signed us up as a “Tasting Location.” The morning of the event, we received 4 smooth, white boxes, each about the size of a large shoebox. We also received our instructions: the white boxes held exactly 300 chocolates, we were told, and 300 attendees were expected. The implication was obvious.

Yet, when left alone with the chocolates, I still found myself picking up one of the white boxes. Surprisingly heavy, the refrigerated cardboard gave off the faint, unmistakable scent of dark chocolate.

instructions. I had not yet tasted the exquisite combination of deep, rich chocolate and delicate sweetness of the famed Chuao hearts; I hadn’t yet eaten 3 in a row, one after another, turning my head away so I wouldn’t be noticed. The top of the box slid up reluctantly before suddenly releasing. And there they were – a tray of perfect, glossy, 1-inch wide chocolate hearts, each nestled into its own immaculate square. I couldn’t help but tip up the corner of the tray, and as I did, I counted 5 more full trays underneath. There were so many layers, so much chocolate. I now know that I was overwhelmed, and no longer rational.

At this point, though, I was still following

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It was later in the day, when I saw the day coming to a close, that I did the only thing possible, the thing we all want to do when faced with such wealth, such richness, such a surplus of sweetness. I squirreled half a tray of the hearts into the back fridge of our store. There, the story’s out. My sweet, deep descent is secret no longer. I blame the chocolate festival.

ESTATE AND TRUST LAW

Jacqueline Skay

A table sign identified the chocolatier as a local boutique with an unpronounceable name, “Chuao.” Some things, perhaps, it’s better not to know; some things are better left untouched. It’s been said that sharing chocolate is like sharing a deep secret, an intimate gift, so is it really so hard to understand?

WINTER 2013

If you would like to blame the Chocolate Festival too, you can do so by attending on February 8th from 1:00 to 5:30 pm Downtown Escondido. Check in will be at the Maple Street Plaza beginning at 1:00 pm. You can check the website for ticket sale dates at www. escondidochocolatefestival.com. The event is hosted by the Escondido Downtown Business Association and sponsored by Design Moe Kitchen & Bath.

ESCONDIDO ARTS & EDUCATION Author Bob Burson

CPA Turned Author:

Mystery Revealed At Last! By Tom Hogarty

Ribbon Cutting Bob

hen recently retired Certified Public Accountant Bob Burson joined the Escondido Chamber of Commerce as a civic member earlier this year, he officially blew his cover. Bob generously presented his latest thriller novel, PROPHECY, to the attendant Chamber Ambassadors, Chamber staff, and fellow new members, as well as to Escondido Mayor Sam Abed, Miss Escondido Kourtney Clark, and Christina Colt, a representative from Assemblywoman Marie Waldron’s office. Burson also casually noted he was working on what will be his sixth novel. Shedding his usual suit and tie, Bob showed up for the Chamber ribbon cutting dressed like, well, one of us.

PROPHECY, his fifth novel, brings back wisecracking FBI agent Sean Murphy to foil a plot to disrupt the economy and trample U.S liberties. Bob has pursued his undercover novelist role since 2003. His four other novels – all thrillers – bear the titles of Vulnerability, A Romanov Returns, Ponzi, and A Partner’s Secret Life. Burson, 62, a certified public accoun-

Burson

Bob Burson, M

ayor Sam Abe

d with Book

Photos courtesy of Tom Hogarty Santa Clara University, Master’s detant for over 35 years, retired earlier this gree in finance from San Diego State, year as partner in AKT, a CPA firm with earned his living as a CPA since 1974. offices in Escondido and Carlsbad as well as in Salem, Oregon. Bob is a naBob said he was attracted to creative tive Californian. He and his wife Rosewriting because of the very nature of mary have been married 39 years and being a certified public accountant. have lived in Escondido for the past 30 “A CPA is all business, and I thought it of those years. They have three grown would be fun to let the other side of sons. Bob is an immediate past chair of the brain do something. You get fairly the Boys & Girls Clubs of Greater San monofocussed as a CPA. It is a techDiego and has served on its Foundation. He also previously chaired the City nical profession with strict black and white rules and regulations. After a while of Escondido’s Community Services you want to set aside the rules and commission. A Rotarian, he is immeregulations and be creative,” Bob says. diate past president of the EsconYour Real Estate Consultant & 5 Star Agent dido Sunrise Rotary Club. Bob’s educational and professional background doesn’t match what he has been doing “on the side” for the past 10 years: BS Degree from

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Serving Escondido & Inland North County THE ESCONDIDO MAGAZINE 31

FEATURE Craft Beer

CRAFT BEER: A North County and National Phenomenon By Jim Kern

ere in North County, we are blessed with the bounty of beer – awash in a river of suds the length of Highway 78. It’s easy to think that we live in the center of the beer universe. County brewers took home 14 medals from the Great American Beer Festival this year, which is more than some entire states. Other places have equally thriving craft beer industries: Denver, Portland, and Seattle are noted beer destinations. Even Los Angeles and Orange County are starting to catch up, but why this sudden surge in craft breweries here in North County?

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One reason may be that government is working more closely with incubating craft brewers by helping them start and stay in business. Kevin Ham, Economic Development Director for the city of Vista, says the craft beer and biotech industries have similar requirements. “They need gas, they need water, and they need inexpensive industrial space.” Ham’s office looks at the issues facing craft brewers as a collective group and provides a practical “one-stop shop” to help them open their businesses more quickly and with less frustration. “It gives them some certainty,” he says. Ham even participates in the Vista Brewers Guild meetings. As Vista’s director of economic development, Ham knows that helping business stay in business is good business. And craft beer in San Diego is big business. The National University System Institute for Policy Research looked at San Diego’s craft beer industry as a driver for economic growth and uncovered some interesting numbers. In 2012, San Diego County had more than twice the number of Type-23 licenses for

NOW

brewpubs and microbreweries than any other county in California. Overall, the study found craft beer has a direct economic impact of nearly 300 million dollars in San Diego County.

TRENDING SHOP NOW

The industry is also having an impact across the country. Nationwide, the pace of new brewery openings has been averaging more than one per day for the past two years, according to Bart Watson, Staff Economist at the Brewers Association in Boulder, Colorado. He says three factors are influencing the craft beer boom nationwide. First, consumers are demanding full-flavored beers. The West Coast style IPA that fuels the local beer industry is an example. Second, brewers are listening to the demand of local consumers by innovating beer styles and often using local ingredients. And thirdly, says Watson, craft beer consumers want to support local businesses. The farm-to-table phenomenon is an example of this.

Photos Courtesy of George‘s School of Dance

Even though we think North County is the center of the beer universe, other places, like Asheville, North Carolina, are experiencing growth in craft beer production. Large craft brewers like Sierra Nevada and New Belgium are building destination production facilities on the East Coast, often helped by development funds. But, says Watson, San Diego currently seems to be among the fastest growing areas for craft beer, with the IPA craze leading the trend. Some of us old enough can recall a similar boom of microbreweries starting in the late 1980s, when only 89 breweries were operating in the United States. While things leveled off for a few years, a big spike in the number of breweries occurred in the late 1990s and has basically stayed on a steady climb. Watson says what makes this industry growth spurt different from 20 plus years ago is that nowadays, there’s more focus on quality. And there’s no sign of letting up, no slack in demand, and as the economy recovers, the pace in growth may pick up. And with that, craft beer makes up only 7% of beer production in the United States. According to the Brewer’s Association, the number of breweries in the United States has never been greater since the 1880s, when breweries had to be local because of the lack of large-scale transportation and refrigeration. So, the boom in beer in San Diego County isn’t just a local thing; it’s sweeping across the United States. For North County beer lovers, it’s nice to be at the crest of the craft wave.

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THE ESCONDIDO MAGAZINE 33

ESCONDIDO ARTS & EDUCATION OGHS

Rally for Constitution Day Aids in Student Knowledge of their Rights By Kelley Hoiseth

any people mistrust teens. Sometimes this mistrust even occurs within schools themselves, leading to unfair or biased punishments and judgments made by teachers or administrators. The majority of high school students are unaware that through years of court cases and rules, students have been given their own constitutional rights that protect them from biased punishment or judgment for offenses. On September 17th, students at OGHS had the opportunity to gather and learn about consti-

tutional rights in a rally in observance of Constitution Day. “It’s important to us all because it guarantees protection from government. It should be important to students because they retain those rights on campus. The same rights, not the same rights are walking on Grand, but it limits the school to some degree,” history teacher Michael Sovacool said. In 1965, the supreme court case Tinker vs. De Moines stated that “students do not shed their constitutional rights at the school house gate,” meaning basic rights such as freedom of speech January or expression given 2014 in the First Amendment of the United States Constitution can be expressed on campus. However, if the material is hurtful to a certain group or distracting from the school environment, administrators have the right to confiscate the material and discipline the person or persons responsible.

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Such rights also extend outside school. Constitutional rights do not suddenly pop up at the age of 18; all U.S. citizens have these rights. The Fourth Amendment

states that all citizens are protected from unreasonable search and seizure. On a school campus unless administrators have reasonable suspicion, they cannot go through a student’s belongings without permission. Outside of school the Fourth Amendment means the police do not have the right to search citizens unless there is reasonable suspicion, evidence of a crime that has or is being committed or an officer has a courtapproved search warrant. “The Fourth Amendment says you have absolute right to your privacy and the government can’t infringe on your privacy. If you tell me I can’t search your stuff that’s it, I can’t do it,” Escondido Police Lieutenant Neal Griffin said. All student rights are listed in the student handbook, which is available in the front office and online. If students suspect their rights have been violated, they should contact an administrator or someone in the district office for action to be taken. Sometimes a student will not tell for fear of being caught or punished, but this should not be the case. In order for these rights to have any meaning or effect, they should be exercised and used. If they are infringed upon, it should be reported as soon as possible and without further delay. “The handbook gives me guidelines on repercussions for those who break school rules so I can’t be biased and expel one kid for dress code and just give a warning to another,” Principal Tom Allison said. Constitution Day at OGHS was an extremely beneficial experience for students, giving them the opportunity to learn and ask questions about constitutional rights on and off campus.

ESCONDIDO ARTS & EDUCATION SPHS

S.O.A.R Program is Now Flying with the Eagles By Paul Eder

eads up, the S.O.A.R. program (Success, Opportunity, Academics, and Recreation) is helping San Pasqual High School students before and after school with academic assistance and new enrichment opportunities! “A couple months ago we received a grant administered by Escondido Union High School District and the San Diego County Office of Education, giving us $250,000 a year toward after school programs,” Bridgit Wallace, S.O.A.R Coordinator, said. Orange Glen and Escondido High Schools received these grants several years ago and have been able to implement many support services. Fortunately, San Pasqual High School now qualifies to receive the grant that is funded through the 21st Century ASSETS Grant (After School Safety and Enrichment for Teens).

“I think it will bring kids together in a fun way,” senior Madison Picotte said. Picotte is looking forward to the new clubs offered by the S.O.A.R. program including Zumba Club and any others that interest her. Programs offered must provide academic assistance, enrichment, or support to parents. “Studies show that students who participate in after school activities like sports and clubs perform better overall in their daily lives,” the assistant principal of San Pasqual High School, Anne Fusco, said. Being active in school activities provides a better mind set for students, a sense of connectedness with the campus, a chance to get to

know people that you normally would not meet, and an improvement in test scores. “I am confident this program will help students improve their grades, explore career opportunities, and enhance their physical and mental health,” Wallace said. The S.O.A.R. program is a positive step toward providing students with the skills they need to be successful in and after high school. UNITED . . .

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“The S.O.A.R. program is here to help students after school and also to give students an opportunity to do things they normally would not be able to experience,” Wallace said. Some kids do not have a quiet place to complete their homework. To help busy kids before and after school there is now tutoring in the library for those who need help or just a quiet place to do some homework while receiving extra support from a teacher or tutor. “Not only is this program being used for academic reasons, but we are also using some of the money to strengthen existing campus clubs and establish new opportunities,” Wallace said.

In the past, some clubs have not been able to reach their full potential because they have had to either raise or reduce their activities money. Now that the S.O.A.R. program has come to San Pasqual High School, clubs like Mountain Biking, Hip Hop, and Art for a Cause and Ballet Folklorico have been created, based on student interest and needs.

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ESCONDIDO ARTS & EDUCATION EHS

National Honor Society Partakes in Recycling Efforts to Benefit the Environment and Community By Jillian Frankel

n order to raise money for students whose families cannot afford groceries during holiday breaks, Escondido High School’s chapter of National Honor Society (NHS) has restarted their yearly efforts to collect recycled materials from classrooms on campus. NHS members must be juniors and seniors who are good students and citizens as well as effective leaders. In

addition, students must earn a minimum of a 3.0 GPA, be recommended by faculty, and volunteer frequently. Last year, $500 was raised and with redoubled efforts, students hope to surpass this amount. “An extra strain is placed on parents during times when school is out because suddenly their kids aren’t receiv-

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ing lunches from the cafeteria and they have to spend more on groceries than they normally would,” said club advisor Jennifer Franey. Club members are each encouraged to order a free recycling box from BottlesandCans.org so that participants can place one in each classroom, where it will eventually be filled with water bottles and soda cans that would otherwise have been thrown away. “NHS Recycling not only benefits our campus environmentally, but also allows our club to help those in the community who may be struggling financially,” said senior Andrea Lopez, 17. Volunteers meet on a weekly basis and divide into teams of two so that they are able to collect donations efficiently and ensure that teachers are not left with overflowing boxes that could be a potential health and safety issue. All items are then stored at the members’ homes until they are taken to a local recycling center where students sort them individually and receive cash in exchange. Overall, the collective efforts of National Honor Society require approximately eight hours per month and are counted toward the volunteers’ six hours of required community service that must be completed every six weeks. “It’s a good investment of our time because it benefits a larger part of our school,” said senior Matthew Tan, 17. The NHS at Escondido High School is effective in teaching students and members of the community to care about others and the world around them.

ESCONDIDO ARTS & EDUCATION EUHSD

Healthy and Homemade Meal Changes Come to Escondido High Schools By Barrett Adams, Public Relations/Social Media Intern at EUHSD

unch rooms don’t look or smell like they used to. The days of canned beans and watered down Jell-O bowls are long gone. The smell of fresh grilled burgers is almost inescapable when stepping onto one of the high school campuses in Escondido. Crisp and colorful salads with an assortment of dressings are enticingly displayed for students to choose from, alongside fresh fruit assortments. Student Nutrition is taking a turn for the better in the Escondido Union High School District (EUHSD). Feedback from students has been a crucial element of formulating the breakfast and lunch menus on campuses. According to Director of Nutrition, Evelyn Zarzosa, students have been very vocal about their preferences in meal options offered on campus. Even the presentation of meals such as the containers they are served in plays a huge role in the choices students make about their meal options. An online survey taken in April 2013 revealed that students have a high interest in salad bars, and with this information given, plans are underway to pilot a salad bar on at least two campuses this year. Creative changes are being made to make student favorites, such as pizza, more healthy options by implementing whole grain crusts. Every vendor provides a “nutrient specification sheet,” and recipes are being reformulated to make items healthier by reducing sodium, fat, and going whole grain. By July 2014, breakfast is required to

be 100% whole grain, and the Student Nutrition Team is already ahead of the curve by implementing these changes early. Salads have been adapted to contain “greener” vegetables such as romaine and spinach leaves, rather than previously used iceberg lettuce that contained little nutritional value. Many meals offered are cooked from scratch, and these healthy changes are being noticed. Students are particularly excited about the ‘holiday meals’ offered every Thursday featuring roast turkey, cornbread stuffing, corn, and cranberry sauce.

options to meet particular diet needs like vegetarian and gluten-free meals are also being explored. The desire to improve student awareness of nutrition and health is at the heart of these changes.

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THE ESCONDIDO MAGAZINE 37

ENJOY ESCONDIDO

Escondido Events Calendar

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Go to VisitEscondido.com for a complete listing of events and things to do in Escondido! Sign up for the “Enjoy Escondido” enewsletter for monthly updates!

ONGOING EVENTS: Daley Ranch Trails

Second Saturday Art Walk

Daley Ranch offers over 20 miles of multipurpose trails for hiking, mountain biking, and equestrian use. Many different guided hikes of Daley Ranch and Dixon Lake are available for all levels. Leashed dogs are allowed. Call 760-839-4680 or go to escondido.org/ daley-ranch.

Hosted by the Downtown Business Association Second Saturday of Every Month, Year Round, 5 – 9 pm Galleries and art studios open their doors to the public. Experience Escondido Art at its finest through artist talks, artist receptions, open rehearsal, music and more! 760-745-8877; downtownescondido.com

Trail Rides Daily at The Ranch at Bandy Canyon The Ranch at Bandy Canyon offers tranquil trail rides through the picturesque and historic San Pasqual Valley. The Equine staff is highly experienced and will guide you through safe and relaxing trails. Reservations required and space (up to 6 riders) is limited. 760-871-6494; bandycanyon.com

38 THE ESCONDIDO MAGAZINE

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Poet’s INC North County

Escondido Municipal Gallery 1st Sunday of each month, 12:30 pm refreshments, 1 pm readings Poetry readings by featured poets and open readings. FREE. escondidoarts.org

WOW First Wednesdays

California Center for the Arts, Escondido Performances at 1, 4 & 7 pm Enjoy FREE performances, from Country to Polynesian and everything in between. Shows fill up fast so arrive early or ask us about becoming a WOW member and reserving your seats. 760839-4138; artcenter.org

ENJOY ESCONDIDO

North San Diego Antique, Art & Collectible Show

California Center for the Arts, Escondido Conference Center Second Sundays, 9 am – 3 pm 25+ Vendors showcasing an ever-changing variety of collectibles and artisan creations. Professional verbal appraisals of your treasures (10 am - 2 pm, $5 per item, limit 3 per person). Parking and admission are FREE. 760-580-1505

2nd Saturday Afternoon Concerts Escondido Public Library Turrentine Room Monthly Nov. thru May, 2nd Saturdays, 3 pm Starting November 9th, enjoy a musical tour from classical to reggae for all audiences and ages. Sponsored by Friends of the Library. FREE. 760-839-4839 Go online for monthly concert artists at library.escondido.org.

Escondido Events Calendar

FARMERS’ MARKETS

SATURDAY: ESCONDIDO SATURDAY MARKET

North Kalmia Street (off of Grand Ave) 8 am – 1 pm • Starting Feb. 1, 2014 Located in the Historic Downtown Escondido district, this new weekly market features local artisans, crafters, home crafted food vendors, flowers, vegetables and much more. escondidoevents.net

Sunday: North San Diego Certified Farmers Market 2nd Tuesday Book Club

Escondido Public Library Board Room Monthly, 2nd Tuesdays, 6 pm Join us for lively discussions led by our librarians. New members are always welcome. Free. 760-839-4839 Go online for monthly book titles at library.escondido. org/bookclubs.aspx.

Festival Under the Lights

Welk Resort Every Tuesday, 6 – 8:30 pm Have a festival party every Tuesday under the lights of the Theatre Courtyard! Dance under the stars and enjoy activities for the whole family. Free, except food and beverage charges. 760-749-3000; welkresorts.com/events/san-diego-events

Sikes Adobe Historic Farmstead 10:30 am – 3:30 pm Local farm fresh produce, flowers and plants as well as arts and crafts from area artisans highlight this weekly event, managed by area residents, which features local farmers, growers, residents and businesses – making this a truly local, quality, shared experience!

Monday: Welk Resort Downtown Village Farmers’ Market

Welk Downtown Village 3 pm – 7 pm Join us in the downtown village of Welk Resort every Monday night for the 100% Natural Farmer’s Market. You’ll find all the freshness that San Diego has to offer, specialty food items, baked goods and all sorts of fun stuff. 760-749-3000; welkresorts. com/events/san-diego-events

Rincon Literario Bilingual Book Discussion

Escondido Public Library Board Room Last Saturday of each month, 3:30 pm Explore the literature and diversity of Latin cultures. New members are always welcome. Free. 760-839-4839 Go online for monthly book titles at library.escondido. org/bookclubs.aspx.

Tuesday: Escondido Downtown Farmer’s Market & Other Purveyors

Footgolf!

Oaks Golf Course at Welk Resort Monday through Friday, 3 – 5 pm Join in the latest fun craze... 9 holes, 2 feet and 1 soccer ball. It’s golf like you’ve never played before – even if you’ve never played before! $10 all ages, 760-749-3225; welkresorts.com/san-diego-golf

Hosted by the Downtown Business Association Every Tuesday, Year Round, 2:30 pm – 6 pm An open-air marketplace is located in the heart of Downtown, where local small farmers sell the freshest seasonal fruits and vegetables (many organic), flowers, herbs, nuts, eggs and honey, chocolates, salsas, breads, tamales, coffees, crafts, clothing and jewelry. 760-745-8877; downtownescondido.com

THE ESCONDIDO MAGAZINE 39

ENJOY ESCONDIDO

Escondido Events Calendar

Children’s Events at the Escondido Public Library Rhymes & Reading for ages 4-5 and Knights Realm Chess Club for ages 6-12 on Mondays; Toddler Tales for ages 1-3 on Wednesdays in January & February; Cowboy Charlie Sing-Along for ages 3-5 on the 1st, 2nd, & 3rd Thursday of January – March; Kinder Craft for ages 3-5 on the 4th Thursday of January – March; and 2nd Saturday Story time & Craft for ages 3-12 from December—March... and much more! FREE, visit library.escondido.org/kids for all event info or call 760-839-5456.

Crafty C.A.T.S. (Community Action Teen Service)

Escondido Public Library Every Wednesday at 4 pm Crafty C.A.T.S. (Community Action Teen Service) and Crafternoon for ages 11+ in the Teen or Turrentine Room from January – March. FREE. 760-839-5456; library. escondido.org/teens

The Nutcracker - West Coast Ballet

California Center for the Arts, Escondido Saturday & Sunday, December 21 & 22, 2 pm The family-oriented performance, which features a cast of over 200 performers and guest artists from CW’s series Breaking Pointe, captures the magic, wonder and innocence of Tchaikovsky’s beloved ballet as seen through a child’s eyes. Spectacular sets, gorgeous costumes, and live music by the San Diego Civic Youth Orchestra. Featuring a live orchestra and stars from Breaking Pointe! Presented in association with San Elijo Dance and Music & 4S Dance Academy. 800-988-4253; artcenter.org

December “Summation 2013”

Second Saturdays Free Family Art Activities California Center for the Arts, Escondido Second Saturdays, 10 am – Noon Bring your whole family to CCAE’s Studio One and Two for an hour or two of art or movement exploration. They provide the materials, you bring your creativity!

“Enlightened Lens; Advanced Photography Palomar College” “The Color Blue” Escondido Municipal Gallery December 13 – January 4 Three exhibitions celebrate the year-end of the best work in 2013 by local and regional Southern California artists. Professor Donna Cosentino curates a looking into the advanced photography programs from Palomar College. The “Summation V” publication by Poet’s Inc. documents poetry inspired by works of art in the exhibition. “The Color Blue” exhibits the work of the Photo Arts Group. FREE. 760-480-4101; escondidoarts.org

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The Nutcracker - Del Mar Ballet

California Center for the Arts, Escondido Sunday, December 22, 2 pm & 7 pm This charming rendition of the classic holiday production is student based with the addition of 4 guest principal dancers. Bring in the holidays with a performance the whole family can enjoy! Tickets: $15-22 800-988-4253; artcenter.org

ENJOY ESCONDIDO

“Mrs. Bob Cratchit’s Wild Christmas Binge”

Patio Playhouse Theatre Through December 22 From the singularly strange mind of Christopher Durang, this offbeat take on Dicken’s A Christmas Carol mixes in bits of Monty Python, Oliver, and Touched by an Angel. patioplayhouse.com

Belle Marie Winery Year-End Pre-Release Party

Escondido Wine & Culinary Campus Sunday, December 29, 2 – 4 pm Bring a couple of friends and enjoy a wonderful afternoon of wine tasting at the Year-End Pre-Release Party! Everyone is invited to preview the finest wines before they are officially released. Special prerelease purchase discounts are available. Vintage Club member: FREE. Public: $10. (All guests will pay $2 for glass deposit) bellemarie.com; 760-796-7557

January Cole Porter’s “Anything Goes”

Welk Resort Theatre January 3 through March 23 Anything Goes is the penultimate Cole Porter tap musical that pleases! Set on an ocean liner, a gangster and his doll are embroiled in mistaken identities with young business man Billy Crocker. Mayhem ensues as Billy chases Hope. welkresorts.com/sandiego-theatre/ or call 888-802-7469

R.E.A.D. Middle Grade Book Club

“A Welk Family Christmas”

Welk Resorts Theatre Through December 29 Return to the “good old days” of Christmas past as you enjoy an afternoon or evening of Christmas and holiday music. With beautiful costumes, elegant dance numbers, fun musical variety and a feeling of joyous Christmas memories. 1-888-802SHOW; welkresorts.com/san-diego-theatre/

Escondido Events Calendar

Stone New Year’s Eve Celebration

Stone Brewing World Bistro & Gardens Tuesday, December 31, 8 pm – 1 am Sure, everybody has New Year’s Eve parties, but how many of them have rare and vintage Stone beers? Come celebrate and enjoy a spectacular night of food, music, craft beers, wines, live entertainment and dancing! More info stoneworldbistro. com/newyears/ or purchase tickets at brownpapertickets.com/event/218910.

Escondido Public Library Turrentine Room January 10, 3 pm Read, Eat, and Discuss (R.E.A.D.) book club for children ages 9-12 to boost academic skills and help develop a lifelong love of reading. (Additional R.E.A.D. programs in March & May.) FREE. 760-839-5456; library. escondido.org/kids

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Escondido Events Calendar

“WOOD, A Furniture Show V”

Escondido Municipal Gallery January 10 – February 1 Juried by Brian Murphy, Murphy’s Fine Woodworking. Opening public reception Saturday, Jan. 11, 5:30-8:00 pm. Visitors can enjoy the work of So Cal woodworkers including contemporary furniture, art furniture, traditional furniture, veneering and marquetry furniture and wood turning all featured during this month long exhibition. Local woodworker Brian Murphy of Murphy’s Fine Woodworking juries the fifth year of the popular show. In the other galleries: Jon Lowenstein, photography, The PhotoArts Group, Studios for Daniel Brooks, Carrie Repking, Renee Richetts, Gallery 262 and Gallery Too. FREE. escondidoarts.org

ArtHatch Annual Art-A-Thon

JazzReach: Get Hip! Featuring METTA QUINTET

California Center for the Arts, Escondido Tuesday, January 14, 9:30 & 11:30 am Center Stage: Performances for Youth – “Get Hip!” is a fun and interactive introduction to jazz that illuminates the art form’s cultural origins and concepts about improvisation and creative self-expression. The show explores the role of each individual member of the jazz ensemble and how they must work together to achieve the collective goal of making great music. Recommended for grades 3-5. Tickets: $4 800-988-4253; artcenter.org

Escondido Chamber of Commerce January 21, 5 – 7 pm Whether you want to actively participate in Chamber networking opportunities, find new ways to market your business, or learn how your business benefits from membership, it’s a great idea for you to attend the New Member Reception and Open House. FREE. 760-745-2125; escondidochamber.org

Good Morning Escondido Business

Marie Callender’s, 515 W. 13th Ave Friday, January 24, 7:30 – 9:30 am Escondido Chamber of Commerce business professionals and prospective members network and share their business information with dedicated face-time conveniently before the business day rush begins. Members $10.00; Guests $15.00. 760-745-2125; escondidochamber.org

Discovery Series: Nadir Khashimov, Violin

ArtHatch Gallery & Studio January 11 – February 1 The Annual Art-Thon raises money for ArtHatch’s teen program. 25 local artists come together to create for 24 hours straight. All artwork to be auctioned off starting at $50. Reception with the artists, live music, open studios, and Stone Beer on January 11, 6 – 10 pm. 760-781-5779; arthatch.org

California Center for the Arts, Escondido Sunday, January 19, 3 pm Appearing with orchestras the world over, violinist Nadir Khashimov is praised for his virtuosity. Playing on an 1828 violin, Khashimov embodies the passion and elegance of classical music. Presented in partnership with La Jolla Music Society. 800988-4253; artcenter.org

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42 THE ESCONDIDO MAGAZINE

New Chamber Member Reception and Open House

WINTER 2013

“Other Desert Cities” By Jon Robin Baitz

Patio Playhouse January 24 thru February 16, 8 pm Fri. & Sat.; 2 pm Sun. It’s Christmas and the entire Wyeth family has gathered to celebrate at the family home in Palm Springs for the first time in six years. The happy reunion is abruptly disrupted when Brooke announces that she has written a memoir chronicling the most tragic moment of the family’s history. Suddenly the family is faced with examining their relationships and what damage can be done when secrets become public. 760746-6669; patioplayhouse.com/wp/

ENJOY ESCONDIDO

“Moscow Nights and Golden Gates”

California Center of the Arts, Escondido Sunday, January 26, 2 pm World-renown, prize-winning Russian musicians and dancers presenting authentic and traditional Russian folk music, songs, rituals, stories, and dances plus audience participation...entertaining and musically superb! Adults $30.00; Seniors (65+) $20.00; Children, students, and activemilitary $10.00.

Escondido Events Calendar

Children Around the World; Celebrate Chinese New Year

Escondido Public Library Turrentine Room January 31, 2 – 3 pm Cultural awareness program for children ages 7-12 focusing on China. Children will learn about the history, foods, and crafts associated with Chinese New Year. Gong Hay Fat Choy! Each month, a different culture will be examined: February - Africa; March - Ireland, and more… FREE. 760-8395456; library.escondido.org/kids

Enjoy the diverse culinary flavors of Escondido during the month of January by taking advantage of this fantastic opportunity to visit your favorite restaurants and explore new ones! Each restaurant is providing a special dish or menu to celebrate “Dine Out Escondido!” and they’re ready to welcome you!

PARTICIPATING RESTAURANTS

February 1st Marine Division Band Concert

California Center for the Arts, Escondido Thursday & Friday, January 30 & 31, 7 pm Celebrate Sousa and so much more when 50 of Camp Pendleton’s finest musicians return for their annual patriotic and entertaining concert. FREE Festival Event. 800-988-4253; artcenter.org

1st Marine Division Band

Poet’s Inc - Poetry readings

Escondido Municipal Gallery Sunday, February 2, 11:30 am – 3 pm Every 1st Sunday of the month finds a featured published poet and open readings with local poets, coordinated by Robert O’Sullivan. FREE. escondidoarts.org

Around town… Stone Brewing World Bistro & Gardens Vintana Wine + Dine The Canyon Grille - Welk Resort Cocina Del Charro Offbeat Brewing Company Westside Cafe Downtown… Plan 9 Alehouse California Avocado Grill Swami’s Cafe Kettle Coffee & Tea Intertwined Bistro and Wine Bar La Farfalla Café Vincent’s Vinz Wine Bar & Tasting Room The Continental Deli Steakhouse at Jalapeño Grill & Cantina Cuscatlan Salvadorean Cuisine A Delight of France Bakery & Bistro The Grand Tea Room EscoGelato Bellamy’s Restaurant La Tapatia Go to VisitEscondido.com for the complete list of participating restaurants and Dine Out in January!

THE ESCONDIDO MAGAZINE 43

ENJOY ESCONDIDO

Escondido Events Calendar

Solo Show Featuring Scott Rohlfs ArtHatch Gallery & Studio February 5 thru March 1 Reception with the artist, live music, open studios, and Stone Beer on February 8, 6 – 10 pm. FREE. 760-781-5779; arthatch.org

Appropriate to the occasion of a New Year, let us remember it is not so much the things we do at Christmas time, but the “Christmas”things we do all year through.

WOW First Wednesdays – Sweethearts of Swing

California Center for the Arts, Escondido Wednesday, February 5, 1, 4 & 7 pm A trio of singers who capture the unique style and harmonies of the 30s and 40s by way of the Andrews Sisters, America’s most popular female singing group. FREE. 800-988-4253; artcenter.org

Grand Avenue, Downtown Escondido Saturday, February 8, 1 – 5 pm Bring your sweetheart or just your sweet tooth to the Downtown Business Association’s 5th Annual “For the Love of Chocolate and Sweet Art Festival!” Enjoy the best of downtown shops, spas, and art galleries while sampling local craft beers and wines, paired with San Diego’s finest chocolates. Also, spend the day shopping at Sweet Street, enjoying live music, or taking a romantic horsedrawn carriage ride down historic Grand Avenue. Advance ticket discounts and special pricing for designated drivers. escondidochocolatefestival.com

“LOVE” The PhotoArts Group

Escondido Municipal Gallery February 7 thru March 1 Opening public reception Saturday, Feb. 8, 5:30 – 8 pm. Explore the theme of love featuring art work by local and regional artists. This is a people’s choice exhibition, which means you are invited to come in and vote for your favorite pieces. FREE. escondidoarts.org

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44 THE ESCONDIDO MAGAZINE

For The Love of Chocolate & “Sweet Art” Festival!

WINTER 2013

Valentine’s Day Tea Events

Sikes Adobe Historic Farmstead Sundays, February 9, 16 & 23, 1 and 3 pm Celebrate Valentine’s with your beloved or bring friends and family to High Tea at this unique historical venue! Two seatings available. Reservations required, no walkins please. Email or call anne@sdrp.org; 800-988-4553. $10 per person.

ENJOY ESCONDIDO

Sikes Adobe Historic Farmstead

Sundays, February 9, 16 & 23, 1 and 3 pm Celebrate Valentine’s with your beloved or bring friends and family to High Tea at this unique historical venue! Two seatings available. Reservations required, no walkins please. Email or call mailto:anne@sdrp. org, anne@sdrp.org; 800-988-4553. $10 per person.

Business After 5 Mixer

Escondido Union School District Thursday, February 13, 5 – 7 pm Escondido Chamber of Commerce business professionals and prospective members engage in an after hours networking event to meet with business leaders and city officials as they enjoy the accommodations provided by the event host, Escondido Union School District. Members $10.00; Guests $15.00. 760-745-2125; escondidochamber.org

Shen Yun

California Center for the Arts, Escondido Wednesday, February 26 to Sunday, March 2. Showtimes vary. Shen Yun brings the long-lost glory of 5,000-year old Chinese culture alive on stage. A grand production featuring 100 artists, 400 exquisite costumes, animated backdrops, and live orchestra with Western and Chinese instruments. Part of 100-city world tour. Tickets: $60-200. 800-988-4253; artcenter.org

Escondido Events Calendar

March Solo Show Featuring Kelly Vivanco “Curious Gardens”

ArtHatch Gallery & Studio Opens March 5 Reception with the artist, live music, open studios, and Stone Beer March 8, 6 – 10 pm FREE. 760-781-5779; arthatch.org

Intimate Classics: Sæunn Thorsteinsdóttir, Cello

California Center for the Arts, Escondido Saturday, February 15, 7 pm Icelandic cellist Sæunn Thorsteinsdóttir is a soloist, chamber musician, teaching artist and classical music advocate. She has graced some of the greatest halls in the world, including Carnegie Hall in New York and Disney Hall in Los Angeles. Accompanied by Elizabeth Joy Rhee on piano. 800-988-4253; artcenter.org

Good Morning Escondido Business

Marie Callender’s, 515 W. 13th Ave Friday, February 28, 7:30 – 9:30 am Escondido Chamber of Commerce business professionals and prospective members network and share their business information with dedicated face-time conveniently before the business day rush begins. Members $10.00; Guests $15.00. 760-745-2125; escondidochamber.org

PAVING THE WAY TO EXCELLENCE.

From Beginning....To End

Coeur de Cuisine 2014

Presented by Escondido Rotary Club and Foundation. February 23, 5 pm – 9 pm Tickets $125 each. Contact Fred Baranowski, chairman, at 760-520-0409. coeurdecuisine.com

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THE ESCONDIDO MAGAZINE 45

ENJOY ESCONDIDO

Escondido Events Calendar

WOW First Wednesdays – Christopher Dean

California Center for the Arts, Escondido Wednesday, March 5, at 1, 4 & 7 pm Internationally recognized, Californiabased guitarist Christopher Dean mesmerizes audiences with his musical style as well as his mix of fingerstyle and flatpicking traditions performed on six and 12-string guitars. Tickets: Free. 800-988-4253; www.artcenter.org

PANACHE Invitational Exhibition and Auctions

Escondido Municipal Gallery Exhibition: March 7 thru March 16 Gala Fundraiser on Saturday, March 22, 5 – 8:30 pm Panache Invitational Art Auctions featuring live and silent auctions of award winning work by local and nationally known artists benefitting the Escondido Municipal Gallery. More than 40 award-winning local, national and internationally acclaimed artists donate their works. $55 during preview; $65 at the door. 760-480-4101; www.escondidoarts.org

Business After 5 Mixer

Children’s Paradise, 986 West El Norte Parkway Thursday, March 13, 5 – 7 pm Escondido Chamber of Commerce business professionals and prospective members engage in an after hours networking event to meet with business leaders and city officials as they enjoy the accommodations provided by the event host, Children’s Paradise. Members $10.00; Guests $15.00. 760-745-2125; escondidochamber.org

“I Love You, You’re Perfect, Now Change”

Patio Playhouse March 14 thru April 6, 8 pm Fri. & Sat.; 2 pm Sunday This hilarious musical revue delves into all aspects of dating and mating be they truth or myth and through comedy and song will leave you with a better, or at least different, view on the contemporary conundrum known as ‘the relationship. 760-746-6669; www.patioplayhouse.com/wp/

Intimate Classics: Ashu, Saxophone California Center for the Arts, Escondido Saturday, March 15, 7 pm Shortly after taking up the saxophone at age 10, Ashu developed a charismatic and moving performance style that has enabled him to win competitions typically reserved for pianists and violinists. The Arizona Daily Star described his playing as “irresistible, sublimely beautiful and mesmerizing.” Ticket info: 800- 988-4253; artcenter.org

The Center Children’s Chorus Singing ‚round the World

California Center for the Arts, Escondido Sunday, March 16, 3 pm The Center Children’s Chorus will perform music across many cultures and from many lands, taking listeners on a musical trip to feel the beat that connects children around the world. The sound of voices and instruments will fill the theater, creating meaningful harmonies for all. Tickets: $5; Children 12 and under FREE. 800-988-4253; artcenter.org

OPEN

November 13th

46 THE ESCONDIDO MAGAZINE

WINTER 2013

Mardi Gras Casino Night

Pala Casino Saturday, March 22, 6 pm The Escondido Chamber of Commerce presents their first Casino Night to benefit the Wounded Marines of Camp Pendleton. Special room rates and ticket information will be available in January. 760-745-2125; escondidochamber.org

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From January 10 – February 1, plan to visit

WOOD, A FURNITURE SHOW V, Hosted By Brian Murphy of Murphy’s Fine Woodworking and in conjunction with the San Diego Fine Woodworkers Association. The opening reception, where attendees can meet the artists, will occur Saturday, January 11, 2014, from 5:30 - 8:00 pm. The work of some of the very best furniture makers, wood turning and marquetry artisans in Southern California will be showcased. The event will be held at the Escondido Municipal Gallery located at the corner of 262 E. Grand Avenue and Juniper Street. Gallery hours are Tuesdays 11am – 5pm; Wed. thru Saturday 11 – 4pm. www.escondidoarts.org; 760-480-4101. Exhibitions at the gallery are free and open to the public.

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WINTER 2013

ESCONDIDO ARTS & EDUCATION

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New School for Little Ones

hildren’s Paradise Preschool and Infant Centers at 986 West El Norte Parkway is the number one ranked pre-school in the County of San Diego based on the Early Childhood Environment Rating (ECERS) scale, a rating system used by the First 5 San Diego Quality Preschool Initiative

overseen by the San Diego County Office of Education. The school will accommodate up to 177 children and infants including those who receive a childcare subsidy from the State of California. The children to teacher ratios are 6:1 for toddlers between 12 months and 24 months, and 8:1 for three to five year olds. These

ratios are much lower than the State of California standards of 12:1. The infant to teacher ratio is 3:1 compared to the state standard of 4:1 for infant care. Teachers at Children’s Paradise have a minimum of a Bachelor of Arts degree in early childhood development. Visit www.childrensparadise.com.

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