FINE magazine Vol7 Iss2

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Volume 7 issue 2

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CONTENTS

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A BLING-SEEKERS Diamond guide The variety of diamonds available today are more beautiful and customizable than ever before.

48 48 36

SEDUCTIVE PERFUMES Located in La Jolla, Tijon is boutique parfumerie that offers the unique opportunity to make your own perfume or cologne in their laboratory.

22 22

The Food Fight The San Diego Food Bank serves 350,000 people per month and will distribute more than 20 million pounds of food this year.

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THE GREAT SANDWICH ROMANCE In the SoCal community of Encinitas, Nosh is a classically inspired delicatessen.

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WINE BATTLES

WineBattles.com is shipping out wine bottles to the doorsteps of wine connoisseurs.

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A MOBILE FEAST San Diego’s latest editable art is a sumptuous feast. Enjoy the party while Lux catering performs seasonal, mobile haute cuisine.

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CELEBRITY TIPS “San Diego is emerging as one of the top food cities,” says William Gustwiller, executive chef of Eclipse Chocolat in South Park.

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FORENSIC ARCHITECTURE A new advanced way to help home buyers make sure they’ve purchased the home of their dreams without those scary hidden secrets hidden behind walls.

A Change Would Do You Good Welcome renovations transform the dining scene at the Rancho Valencia into a stunning experience.

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SWEET CHEEKS The hot new San Diego based company that is satisfying sweet tooths all over the county.

PUBLISHERS LETTER

W

ith Valentine’s Day just around the corner it’s time to meet the anticipation of warmer weather in San Diego with thoughtful words, loving sentiment and of course, shades of red. This month’s focus on wine and dining is a celebration of flavor, new experiences, and fresh ideas for the season.

We’re seeing red at FINE, with unique beauty trends, seductive scents, diamonds and dream homes—and of course, great cuisine. Travel culinary continents with our exclusive dining guide this month and discover new flavors from around the world. From Palm Desert to downtown San Diego, from luxury catering to wine parties at home— however you decide to dine, do it with style.

John Winfield

John Winfield

Published by FINE Media Group, LLC

PUBLISHER / EDITORIAL DIRECTOR John Winfield

San Diego’s New Gateway to The World.

ASSOCIATE PUBLISHER Heather Winfield CREATIVE DIRECTOR Willie Daniels CONTENT EDITOR Jeanette Calo GRAPHIC DESIGN Brad Froese & Whitney Butler FOOD AND WINE EDITOR Maria Desiderata Montana SOCIAL MEDIA Natalie Neece FASHION STYLIST Heather Winfield ASSISTANT FASHION STYLIST Whitney Butler INTERNS Chanel Castro & Natalie Neece

CONTRIBUTING WRITERS Whitney Butler Chanel Castro Jeanne Ferris

F

INE magazine is your source for high-end luxury, lifestyle and living. We target more than 60,000

affluent readers in print and an additional 200,000 digital recipients each month.

FINE magazine is your guide to the

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places and the latest trends in FINE dining,

Maria Desiderata Montana Marie Taggart

art, jewelry, wines, fashion and real estate.

Our distribution covers San Diego County.

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CONTRIBUTORS

Whitney Butler Whitney Butler has worked and studied abroad, developing her cultural palate and personal blog, which has been featured on-line and in print.

CHANEL CASTRO Chanel Castro has graduated with a BA in English-Creative Writing from CSU San Bernardino and MA in Film Making from Kingston University in London, England. She enjoys reading, writing, movies, music and traveling.

Jeanne Ferris As a former actor, writing is a natural medium for storytelling. Researching for non-fiction feature articles requires the same in-depth quick study as researching a fictional character.

Contributing for FINE is a welcome relief along with beach walks, karaoke and volunteering for favorite charities with her family.

Natalie Neece An intern for FINE magazine, Natalie is a mass media and communications major at California State University San Marcos. A San Diego native, Natalie enjoys writing, fashion and traveling.

Luke Travis After graduating from U.C. Berkeley with a degree in

AMY MCCUALSKY Freelance contributor Amy McCualsky writes about trends in the culinary industry, features on chefs and restaurant reviews. She has 25 years of experience working in various editorial positions at magazines and newspapers in Nashville, Tenn., Columbus, Ohio and Orange County, Calif.

Wayne McCollum A travel and resort contributor to publications in the Pacific Northwest, California, Arizona and the Southwest for the past 20 years.

Maria Montana Maria Desiderata Montana is the publisher of the award-winning food blog San Diego Food Finds (sandiegofoodfinds.com). Maria is the author of the ‘Food Lovers’ Guide to San Diego’ and ‘The Inn at Rancho Santa Fe Cookbook’.

She was also a contributing editor to the awardwinning cookbook ‘Flying Pans’.

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English, Luke began work as a grant-writer for the Community Rejuvenation Project—a nonprofit organization committed to blight-abatement and child-development.

Luke is a monthly contributor to FINE Magazine, and continues to work as the Bay Area Correspondent for BxC Baron, a music journalism website that seeks out new and emerging talent.

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THE FOOD FIGHT | Luxury | Lifestyle | LIVING

FEBRuary 2013

The Food Fight The San Diego Food Bank is the last defense against local hunger.

By Natalie Neece | Photo Courtesy of The San Diego Food Bank

O

f the county’s 3.1 million residents, nearly 500,000 live in poverty, unsure of where they will get their next meal. For 35 years, the Jacobs and Cushman San Diego Food Bank has been feeding these less-fortunate neighbors. As the largest hunger-relief organization in the area, it is the last defense against local families going hungry. And its efforts have nourished the county at large.

The San Diego Food Bank serves 350,000 people per month, distributing more than 20 million pounds of food this year. The nonprofit operates from its main distribution center in Miramar, as well as 153 food distribution sites across the county. Characterized as “the Costco of the charity world,” the Miramar site houses and provides food to many nonprofits with feeding programs. In fact, more than 14,000 pounds were distributed to churches, food pantries, soup kitchens, after-school programs for low-income children, rehabilitation and mental health centers, and senior centers this past year.

This past holiday, Jerome’s Furniture, Wells Fargo and Vons [continued on page 24]

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The Food Fight | Luxury | Lifestyle | LIVING

FEBRuary 2013

[continued from page 22]

partnered with the food bank to raise funds and collect food for families in need. The goal was to raise as much food as possible for the holiday distribution and to store for future winter months, ensuring that people in need get the food they require to survive.

Because while the holiday season may be when donors are the most generous, hunger continues throughout the year.

“Food is needed year-round, not just during the holidays,” said Chris Carter, Vice President of communications, marketing and public affairs for the food bank. “Our goal is to ensure people are getting the food they need.”

Donations are accepted at the food bank and many partner companies. The food bank is especially looking for high-protein canned foods such as tuna and canned meats. Canned soups, fruits, vegetables, peanut butter, and dry goods such as cereal, pasta and rice are also greatly appreciated.

Not only does the food bank provide thousands of people with fresh and nutritious foods, it is also a gateway to other social services.

Volunteers and employees use their connections to help sign up for job, health, shelter and education services. The food bank also has a food stamp program for low-income families.

This year is looking just as jam-packed as last year. The food bank hosts many food drives and events to kick-off the new year, including the Martin Luther King Food Drive, in which 90 local high schools are participating. The food drive is accepting donations at each high school. This month, the food bank will hold its first gala, a silent auction, at the main warehouse.

For those interested in helping, there are several ways to get involved: by donating food, time or money. Food can be donated at any of the distribution locations, and volunteers can register on the website for a shift at the main warehouse where everything is inspected and packaged for families. The organization also accepts monetary donations online, and volunteers can also host their own food drives.

For more information, visit sandiegofoodbank.org

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“Our goal is to ensure people are getting the food they need.”

—Chris Carter

THE GREAT SANDWICH ROMANCE | Luxury | Lifestyle | Living

FEBRuary 2013

The Great Sandwich Romance Nosh Delicatessen brings the East Coast to San Diego.

By Whitney Butler | Photos Courtesy of Nosh Delicatessen

A

fter a career in the city that put delis like Carnegie and Katz on the culinary map, the late James Beard—food writer and respected chef— wisely characterized our relationship to the sandwich: “Too few people understand a really good sandwich.”

Many food writers have postulated that the American sandwich is one of the greatest romances known to our modern taste buds.

From bread to spread, toppings and beyond, the cold cuts of yore have met insatiable appetites with innovation and grand portions. But in our world of one-lunch stands, where can true sandwich romance be found?

The answer is the breezy community of Encinitas, where Nosh Delicatessen opened in September with the tenacity one might expect from a classically inspired deli. The rules are simple: It’s all about the meat. On the west wall of the eatery, a large blackand-white mural of the New York skyline gestures to a past familiar and asks that ageold question: What’s for lunch?

For about $12, patrons can enjoy something distinctive between two slices of specially prepared rye bread, stepping out of the ordinary chains of subs sold by the foot into something a little more cozy, a little more thoughtful and whole lot more delicious.

Founder and visionary Bas Emani, a

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Chicago transplant, is passionate about bringing his love of quality ingredients and East Coast culinary bravado to the natives here, who are, in his opinion, in desperate need of a good sandwich. “We aren’t inspired by the great delis of New York City; we’re the exact same thing,” Emani explained.

Born to a family of restaurateurs, Emani has worked nearly every position in the

matzah ball soup, made from an 80-year-old family recipe with a rich broth made from— is it possible?—real chickens.

The most popular offering on the menu is a corned beef and pastrami mash-up with Swiss cheese and Russian dressing known affectionately as “The Boss.” Classics like the Reuben and tuna salad melt are also available—complete with a kosher pickle and a side of homemade coleslaw, made fresh every day. Open seven days a week for breakfast, lunch and dinner, the eatery’s meats can be purchased by the pound or served up fresh, with an art left mainly to the ingredients that speak loudly for themselves.

biz, and with Nosh Delicatessen leading his West Coast takeover, he brings decades of experience and a legacy of successful family-owned restaurants. And he’s not stopping in Encinitas—Nosh will soon be available at a second location in La Jolla, with prospective plans to take on downtown San Diego as well.

While most have come to expect flat, mystery meat sandwiches from any number of popular sub shops, Nosh surprises guests with large portions of real meat, cut from real brisket, seasoned and cured to perfection. On a chilly day, enjoy the

Like Beard noted, perhaps most people will never know the amazing potential that comes from biting into artisan bread, delicately seasoned meats and harvest-fresh produce. But the people of San Diego are at least one pastrami sandwich closer to making the distinction.

Bling For Your Buck | LUXURY | Lifestyle | Living

FEBRuary 2013

Bling For Your Buck Shop for diamonds like a pro with a few of these simple tips.

By Whitney Butler | Photos used with permission

I

n the original 1949 Broadway production of “Gentlemen Prefer Blondes,” Tony award-winning Carol Channing introduced us to the now-established tenet that “diamonds are a girl’s best friend.” A few years later, the quintessential blonde of the 1950s— Marilyn Monroe—took the song and its proverbial meaning to the masses, in a hot pink dress, gloves and, of course, diamonds.

Composed of carbon, diamonds are one of the hardest substances known to man—and over centuries, they’ve become one of the most recognized symbols of love in the Western world. The first recorded diamond engagement ring was commissioned for Mary of Burgundy by the Archduke Maximilian of Austria in 1477. But it wasn’t until much later in the 19th century—when an abundance was discovered in South Africa—that diamonds became the luxurious popculture obsession we know today.

The variety of diamonds available today are more beautiful and customizable

than ever before. However, eager shoppers should practice caution, as the diamond industry and its mafia-esque history is, in many ways, confusing to novices. But with a little help from San Diego’s diamond authorities, the business of buying diamonds—from engagement rings and custom earrings, to luxury watches and tennis bracelets—can be a fascinating and enjoyable experience.

Any diamond enthusiast has heard of the four Cs—cut, color, clarity and carat—just knowing the C’s doesn’t mean you’ll get the best bling for your buck.

Let’s break these categories down, and start shopping for diamonds like a pro.

CUT One of the most defining characteristics of a diamond is its cut, which determines its facets, proportions and brilliance, or describes the diamond’s ability to reflect white light. A diamond that’s cut too deep or too shallow—depending on the shape—even if the diamond is graded well in other areas, can result in a dull [continued on page 30]

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Light Reflection in a Diamond

Ideal Cut

Deep Cut

Shallow Cut

Bling For Your Buck | LUXURY | Lifestyle | Living

FEBRuary 2013

[continued from page 28]

or muted effect. There are specific cut percentages on desirable diamonds.

Don’t hesitate to see charts that indicate the right cut for a diamond depending on the shape. A good jeweler shouldn’t hesitate to show you this information. If they do, it could be an indication that something is wrong.

COLOR A diamond’s color is determined using a basic chart of letters D through Z, with D being a colorless stone and Z being a light yellow.

Diamonds also come in an array of fancy colors that are less common, prized by collectors and very expensive.

Leyla Finkle, general manager of Swiss Watch Gallery and Fine Jewelers, believes shoppers are often left in the dark when it comes to color.

“Fluorescence can have a huge effect on a diamond’s color,” Finkle explained. “Our clients trust us to know if a diamond has florescence, and it’s our job to make sure we explain these details so they know exactly what they’re purchasing.”

Florescence refers to ultraviolet light that can actually reflect any number of colors from the rainbow. It can have an adverse effect on a diamond if the color doesn’t compliment the emitted glow. For example, a bluish tint can actually improve a lower-colored diamond (J-M color rated) by canceling out the faint yellow—appearing more clear and brilliant. However, in a high colored diamond (D-F colorrated), florescence will have the opposite effect and can result in milky or blurred light reflection.

“Don’t be afraid to ask about fluorescence,” Finkle advised “Most jewelry stores won’t ever bring it up. At Swiss Watch Gallery, it’s our priority to educate our clients about every aspect of the experience.”

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CLARITY Clarity refers to the internal purity of a diamond. Gemstones with the highest clarity contain few or no inclusions or imperfections in the stone’s structure. The clarity rating of a diamond ranges from FL (flawless) to I1 (inclusions visible to the naked eye.) Inclusions are like birthmarks—no two diamonds will have the same blemishes—but their presence is often overlooked unless you specifically request to see them.

Obviously, the less inclusions in a diamond, the higher the price, but don’t shy away from these distinguishing marks. Even diamonds with inclusions can sparkle with brilliance and beauty—just make sure to know they’re there.

CARAT WEIGHT In the days of antiquity, carob seeds were used as counterweights on scales for small measurements. The word “carat” comes from this practice, and is a very accurate unit of weight used for gemstones. One carat equals 0.2 grams or 0.007 ounces—and in the diamond business, bigger doesn’t always mean better. A large carat weight paired with a poor cut can significantly reduce the brilliance of a diamond, despite its large appearance. Shape can also have an influence, with broader cut measurements appearing larger than those of the same carat weight but in a different shape.

When it comes to diamonds, there are no universal answers or standards by which jewelers scrutinize. Just like clarity inclusions, everyone’s needs are different, so establishing a trusting relationship with your jeweler is imperative to making an informed decision.

Whether or not you believe diamonds are really a girl’s best friend, as the infamous De Beers slogan suggests, “diamonds are forever”—so it’s important to get it right.

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SEEING RED | Luxury | Lifestyle | Living

FEBRuary 2013

Seeing red...

Punch up your look with a little scarlet. It’s this month’s pop of color, and it’s sure to turn a few heads.

Mawi Triple Gemstone Neon Flower Necklace Available at Melero Boutique

Mirror Me! Lip Colors by Eileen Halogowski Available at Vitamin G Boutique

CosaBella Pink and Red Lingerie Available at Deja Chic Boutique

Rhinestone Studded Butterfly Pattern Chrome iPhone Case Available at variouscases.com

FINE Beauty Tip Heat things up this Valentine’s Day with sexy red nail polish!

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Tiffany Quinn Top Handle Available at tiffany.com

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Pilot’s Watch Chronograph TOP GUN Miramar. Ref. 3880: An XL uniform doesn’t turn a man into a great pilot. After all, the cream of the crop – as members of the TOP GUN squadron are trained to be – regularly go way beyond the limits of ordinary humans.

A watch designed to do the same is the Pilot’s Watch Chronograph TOP GUN Miramar. Its high-tech ceramic and titanium case, together with a soft-iron inner case to protect the movement against magnetic fields, is absolutely indestructible. Small wonder, then, that it occasionally goes much further than its wearer’s wrist. Mechanical chronograph movement | Self-winding | 68-hour power reserve when fully wound | Date display | Stopwatch function with minutes and seconds | Flyback function | Small hacking seconds | Soft-iron inner case for protection against magnetic fields | Screw-in crown | Sapphire glass, convex, antireflective coating on both sides | Water-resistant 6 bar | Ceramic |

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WINE BATTLES | Luxury | Lifestyle | Living

FEBRuary 2013

Wine Battles Explore wines and savor the battle.

Y

ou don’t have to be a sommelier to enjoy the great complexity and social grace of wine tasting these days.

The native San Diego company, WineBattles.com is

shipping out wine bottles to the doorsteps of wine connoisseurs to help make wine and sipping the grapes more accessible and enjoyable for people to share—utilizing a unique social experience and interactive game.

Sharing is at the heart of the company’s goals while simultaneously breaking stereotypes associated with the fancy pass time. Wine tasting has long enjoyed a reputation of luxury and sophistication that for many novice drinkers has left the palate bitter. Many men and women shy away from serious discussions about wine because they feel intimidated—not only by the enormous selection of wines there are to choose from, but also from the experience of analyzing specific characteristics like aroma, bouquet and body.

Wine Battles was developed to make wine and enjoying the various complexities more accessible to people seeking deeper understanding from wine makers and sommeliers alike. The difference begins at a players doorstep, where each week a specific wine duo are delivered with sommelier notes, rating sheets, guidelines for the game and the weekly battle pack. The specific weekly pairing is not only unique

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to Wine Battles, but an essential part of distinguishing the various styles and characteristics of each bottle.

“When you drink two bottles of wine side-by-side, it allows your brain to properly experience and identify different flavors,” says Mike O’Brien, CEO of Wine Battles. And while there is some science behind the company’s success, fun is really what it’s all about.

Participants can make an entire evening out of the weekly battle with friends and family as they compare and contrast the wines, learn about the various wineries and select a winning wine to be recorded and shared in an online community of other players.

Each week, points are distributed to players who selected the winning bottle, but winning Wine Battles isn’t the best part. The online community and discussions are only a small part of the greater vision behind the battles, which is primarily enjoying great wines from around the world with good company. The company’s vision to couple this experience with real education and convenience sets the stage for a truly unique experience, a one-of-a-kind gift, and education that can be enjoyed for a lifetime.

For more information

www.winebattles.com

800-371-4560

| savor@winebattles.com

To learn more about Solutions Real Estate call Tamara Banks Vice President of Agent Relations.

6005 Hidden Valley Rd. #280 Carlsbad, Ca. 92011 | (760) 613-6175 | (760) 893-8927 | Tamara.solutions@gmail.com CA DRE License 01877234

the scent of seduction | Luxury | Lifestyle | Living

Love at First Sniff

This Valentine’s Day, Tijon diffuses the scent of seduction.

By Emily Webb | Photos Courtesy of Tijon

L

ove is in the air at Tijon—and just in time for Valentine’s Day, the day of year everyone loves to hate. But no matter your Facebook relationship status, these luxe scent masters have a unique scent for you.

Located in La Jolla, Tijon is boutique parfumerie that offers the unique opportunity to make your own perfume or cologne in their laboratory.

With assistance from employees, you can select a mixture from more than 300 oils, while learning the process of perfume production.

Picking out your favorite scent may not seem like a brain buster, but there is more to this olfactory science than meets the nose. Studies show that the smelling pumpkin pie, lavender and cinnamon increase blood flow in men by 40 percent, evoking strong desires and emotions that can enhance attraction. And cucumber, anise and rose are scents that have been found to arouse women.

When these scents are inhaled, messages are sent to the brain that trigger old memories, sparking romantic or canal feelings and increasing genital blood flow. So while you may not attract the love of your life by dousing yourself in pumpkin pie oil, it’s nice to know that perfume isn’t just skin deep.

To celebrate the “week of love,” Tijon’s usual perfume creation experiences will have guests experimenting with a twist in aphrodisiac-focused, make-your-own perfume and cologne workshops from Feb. 9 to 16.

“From long-time couples, who want something out-of-the-ordinary, to fun-seeking singles, who want a girl’s-day-out activity, these workshops are a fun way to uncover the combinations of fragrant oils that are shown to attract partners,” said Rachelle Crumrine, president of Tijon USA. Guests of the valentine-inspired workshops will enjoy chocolate nibbles and a special completion toast, while discovering their perfect, one-of-a-kind fragrance.

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FEBRuary 2013

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THEME DINNER PARTIES | Luxury | Lifestyle | Living

Food Fête The cuisine takes the spotlight at themed dinner parties.

By Amy McCualsky All photos used with permission

P

icking a theme is a time-honored tactic in the world of dinner parties. Some hosts choose live entertainment such as comedians and magicians, while others might stage a fake murder mystery for guests to solve.

But with increasing numbers of foodies, the discerning are giving the cuisine center stage. It’s like a throwback to the fondue party of yesteryear—with more attention paid to what goes into the pot rather than the technique itself.

Thankfully, many local restaurants are up on this trend and prepared to help you throw a food-centered dinner party sure to impress. Whether you choose to go out or host an at-home party, you can get by with a little help from your (chef) friends.

Red Carpet Ingredients Choosing one or two ingredients to use in each course of the meal is a popular choice for parties, according to Richard Sweeney, a celebrity chef from Season 5 of Bravo’s television hit “Top Chef.”

“We’ve had people pick Ahi tuna

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and strawberries as ingredients to use throughout the meal,” said Sweeney, who is chef at R-Gang Eatery Restaurant and WannaBChef Consulting in Hillcrest, which offers cooking lessons for groups and offers drink pairings, including wine, beer or cocktails.

Sweeney suggests that guests who want to participate in the cooking draw straws to see who cooks which course. Recently, his culinary team created a dinner in which the aromatic herb rosemary was the featured ingredient. “We used rosemary in some special fries for one course, made rosemary vinaigrette for another, and for dessert, a rosemary-honey crème brûlée—just a hint so it wouldn’t be overwhelming,” he explained. “It’s fun to take an ingredient that is typically savory and use it in a sweeter way. The results can be delicious.”

Wonka Goes Epicurean Another option is to transform sweet ingredients for savory courses, like chef and chocolatier William Gustwiller. The

sculptor-turned-executive chef runs Eclipse Chocolat in South Park, where monthly tasting dinners are served in what he describes as “part chocolate factory, part restaurant.”

It’s Willy Wonka meets fine dining, and “Willy” Gustwiller will take you there.

“Everyone talks about fusion in cuisine, and usually it refers to cultural kinds of cooking, but this is all about the sweet and savory,” he explained.

Each month, Eclipse Chocolat hosts Small Plate, a three-course tasting dinner that incorporates chocolate, vanilla bean or caramel in each plating. All kinds of sweet treats find their way into savory courses Gustwiller prepares, such as a vanilla bean vinaigrette over mesclun greens and heirloom tomatoes, candied cocoa nibs in a crimini mushroom bisque and pan-seared scallops with a white chocolate and blood-orange olive oil drizzle. “You wouldn’t think chocolate would go with seafood, but it absolutely transforms it,” Gustwiller assured.

In the future, Gustwiller plans to expand

FEBRuary 2013

Chef Richard Sweeney

“It’s fun to take an ingredient that is typically savory and use it in a sweeter way. The results can be delicious.”

—Richard Sweeney

into a full exhibition kitchen with hands-on cooking classes and have enough square footage so that celebrity chefs can come and cook. But for now, guests can get some inspiration at the café or even book a private tasting event.

Some Like It Hands-on There are some people who like to really get involved in the cooking, walking away from the event knowing how to make that dish in the future. For these guests, Celebrity Chef Susan Feniger suggests a cooking party where guests can learn how to make a specific dish, such as green corn tamales.

“Green corn tamales are the best because they look like little gifts when they are done,” explained Feniger, who made a name for herself as a Latin cuisine-oriented chef and restaurateur along with business partner Mary Sue Milliken. Together they own Border Grill Restaurants in Santa Monica, downtown Los Angeles and at the Mandalay Bay Resort and Casino in Las Vegas. Feniger also co-owns Street in Hollywood with Chef Kajsa Alger, a concept that was inspired by street food she enjoyed while traveling around the world.

“I like to serve food that inspires conversation,” Feniger said.

And that’s the whole point—having guests enjoy the food so much they want to talk about it, which transitions into all kinds of conversation topics. For example, for Feniger, she can tell her guests about the part of the globe where she discovered a certain dish being served, and that can lead to other guests talking about travel, or how they saw dishes being prepared in various parts of the world, or friendships that were first made via food.

Cuisine has been a great way to bring people together for centuries, and it’s never stopped as a common denominator for strengthening bonds in the most delicious way possible.

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CELEBRITY TIPS | Luxury | Lifestyle | LIVING

Chef William Gustwiller

Celebrity Tips Local celebrity chefs offer a glimpse into their world.

By Amy McCualsky | Photo Courtesy of Susan Feniger

A

number of celebrity chefs call our city home, and while they may disagree on San Diego’s signature dish, there is one thing they can agree on—San Diego is coming into its own as a foodie town.

“San Diego is emerging as one of the top food cities,” said William Gustwiller, executive chef of Eclipse Chocolate in South Park. “We have the best ingredients to choose from year-round, and there are a ton of breweries here.”

San Diego has emerged as one of the premier craft beer destinations, with more than 50 breweries calling it home, including Stone Brewing Co., Pizza Port and Karl Strauss Brewing Company.

“San Diego is arguably America’s best craft beer city, and I think that’s helping to bring a lot of attention our way, which in turn highlights our restaurant culture,”

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said Candice Woo, editor of the website San Diego Eater (sandiego.eater.com).

But it takes more than fancy beers to entice diners in this economy. Woo and Gustwiller mentioned San Diego’s ability to attract some of the freshest seafood and produce.

“Our incredible climate enables farms to grow produce all year long, and we have great local seafood,” Woo said.

Added Gustwiller: “Diners are becoming more interested in food, where it comes from, and chefs are really embracing the fresh, seasonal ingredients that they are lucky to have access to.”

Count celebrity chef Richard Sweeney, a contestant on season five of Bravo’s “Top Chef,” among them. The Long Islandnative came to San Diego on vacation and fell in love.

“The weather was wonderful,” he said. “I

found a great bartending job here, and it helped me to go to culinary school.”

Sweeney attended the San Diego Culinary Institute in La Mesa, and was hired as the chef de cuisine at Confidential in the Gaslamp Quarter. In 2008, he was a contestant on “Top Chef.”

He now runs the R-Gang Eatery in San Diego, which features a pleasant surprise to Sweeney’s fans from his time on “Top Chef.”

“It was s’mores that sent me home (from “Top Chef ”),” he said. But that didn’t stop him from offering two kinds on his menu.

The Supernatural S’Mores features housemade graham crackers and marshmallows with Nutella chocolate rolled in hazelnuts, and the Pot de Crème s’more is a chocolatemarshmallow custard.

“I like to take dishes I had fun with as a kid, and then do adult twists on them,”

FEBRuary 2013

Chef Fabio Vivani

Chef Susan Feniger

“San Diego is emerging as one of the top food cities. We have the best ingredients to choose from year-round, and there are a ton of breweries here.”

—William Gustwiller

Sweeney continued. “That’s how I came up with our Captain Crunch-crusted popcorn shrimp.”

A deep fryer is the one countertop appliance that Sweeney said he probably couldn’t do without.

Celebrity chef Fabio Viviani won’t be caught without his microwave, which he uses for steaming fresh vegetables. On his web cooking series “Chow Ciao” on Yahoo, Viviani places vegetables similar in texture—such as broccoli, carrots and cauliflower—cut into the same sizes in a baking dish, adds one-fourth cup of water per pound of vegetables, then adds a half teaspoon of baking soda to prevent oxidation. Covering the baking dish with parchment paper, then plastic wrap, creates a steam chamber. Viviani likes to top these California veggies with olive oil, Parmesan cheese, salt and pepper.

Celebrity chef Susan Feniger—owner of Street in Los Angeles and a competitor on Bravo’s “Top Chef Masters” swears by a rice cooker. “It does a great job with basmati rice; it cooks rather quickly, and also with brown rice. Plus, it can stay in there all day,” she said.

Often, she’ll come home and make a quick supper of fried rice with

rice that is already done and waiting for her in the rice cooker. And she likes to serve Bourbon Basil Smash Cocktails with “just about any dish,” she said.

For the home cook, the whole notion of “sous vide” cooking— which involves sealing marinated meat or fish in vacuum-packed bags, then setting a specific temperature and time for them to cook in water—can be intimidating. Still, counter-top immersion circulators (also known as sous vide machines) are starting to make their ways into more home kitchens as well as restaurants.

But Sweeney said there’s an easier way.

“You can use a vacuum-sealing machine to get all of the air out of the bag with the marinated protein in it, then cook it ‘low and slow’ in a big pot of water on the stove,” he said. “Obviously, you’d want to keep an eye on it, know what temperature it should be on, and how long, that kind of thing.”

Known for producing delicious braised short ribs, Sweeney will often start them in the sous vide fashion before adding them back into the pot to braise in liquid using the traditional method.

“Literally, it melts in your mouth,” he said.

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Believe In Magic | Luxury | Lifestyle | LIVING

FEBRuary 2013

Believe In Magic The Ronald McDonald Dream House Raffle raises hopes.

By Luke Travis | Photo Courtesy of Ronald McDonald House Charities of San Diego

A

t least once a year, someone wins the rights to a gorgeous home in San Diego County while also donating money for children in need. It’s real estate meeting charity in an exciting raffle that could land you in a five-bedroom residence in Rancho Santa Fe. This spring, Ronald McDonald House Charities of San Diego is hosting its ninth annual Dream House Raffle, an event that has quickly turned into a regular San Diego tradition. As the name implies, one house of prodigious size and extraordinary opulence is made available for the raffle, and anyone who buys a ticket is purchasing one fighting chance at ownership. It is all done to raise money for the local chapter of the Ronald McDonald House Charities, which serves the families of children being treated for serious, life-threatening conditions.

This year’s house is one of the finest that has ever been secured for the contest. The estate boasts five bedrooms and a kitchen fit for even the most discerning of chefs. The garage holds four cars, all of which need only be smaller than a limo to sit

comfortably indoors. There is a courtyard that harks back to the Boboli gardens in Florence, and a pool so full and decadent, it overflows its bounds every time someone jumps in—and there is a hot tub that does the same. Situated in Rancho Santa Fe, the location also benefits from a safe neighborhood and topnotch schools.

Chuck Day, current president and CEO of the charity’s San Diego chapter, is in charge of this year’s raffle.

“We’ve been doing it more and more successfully every year,” he said, “and we probably will be selling more than 32,000 tickets.” At $150 dollars per ticket, that amounts to an estimated $4.8 million in proceeds.

The way the raffle works is truly ingenious. The organization partners with a willing homeowner to make a house available for the raffle. The organization then raises money through ticket sales, and once the amount raised for tickets equals the value of the house, the house is converted into a prize option for the winner of the contest. Winners can choose between assuming ownership of the house, or taking a cash [continued on page 46]

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FEBRuary 2013

[continued from page 44]

equivalent less than the market value of the house. The fundraising revenue itself generates the prize that it eventually makes available to the participants, and therein lies the genius.

Oddly enough, none of the winners have taken the house option when it was available. “In our first eight years, the house has been available three times—which means that we’ve sold enough tickets to make the house available—and each of those times the people have chosen the $1.6 million,” Day explained.

Of course, the raffle is much more than just a home giveaway.

“We give away about 100 prizes as part of the raffle,” said Day, who emphasized that winning a house wasn’t the only reason to sign up for the raffle. Prizes include a Toyota Prius, a Vespa, a Sea-Doo jet ski and $15,000 in cash. Those who buy their tickets before February are entered into the early-bird drawing, which makes them eligible for all of the available prizes, and those who buy multiple tickets are entered into a special multiple-purchase drawing.

The raffle is the most important fundraising event for the Ronald McDonald House Charities of San Diego, accounting for at least half of annual revenue raised by the organization. Another major funding source is the McDonald’s restaurant chain itself. At every golden arch’s register, there is a small box in which customers may donate their change. A lion’s share of the donations go to local chapters, and the rest goes to the global Ronald McDonald House Foundation, which bears the responsibility of creating and supporting the various existing local Ronald McDonald houses. This is no mean feat either, as there are currently more than 323 of these houses all over the world. For the San

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Diego chapter, almost nine percent of yearly revenue comes from these restaurant box donations.

The San Diego house is actually quite unique from many of the other branches. Situated directly across from Rady Children’s Hospital in San Diego, the house is a 65,000-square-foot structure that, like the other Ronald McDonald houses, is nicely furnished and has a kitchen, lobby, various common rooms for comfort and computer use, and of course, private rooms for sleeping. However, Day speaks of the “two parts of Ronald McDonald House” like one might talk about the multiple personalities.

The first face of the organization is concerned with providing a safe place for families to live while their children are sick and bedridden at the hospital. The average guest stays for around 10 days, but guests have stayed for up to six months in extreme circumstances.

The second and more distinct face of San Diego’s RMHC is that it allows families who aren’t staying the night to access the facilities during the day. In fact, up to 18,000 families a year have access to the facilities.

Most RMHC houses don’t have a day program because the houses aren’t close enough to hospitals to make such a program practical, but with the hospital and the house divided by nothing more than a single street, the cooperation is natural.

This year’s raffle is looking to be another big turnout for the organization. Tickets will be on sale through the website, rmhcsd.org, until the end of spring, so there’s plenty of time to save up for your next shot at a mansion in paradise. For $150 a house, it truly is a buyer’s market out there.

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real estate professional for Coldwell Banker Residential Brokerage, has been recognized

by Worldwide Who’s Who for showing dedication, leadership and excellence in real estate. Ms. Short is a member of Coldwell Banker Real Estate’s President’s Premier Division, positioned in the top one percent of realtors internationally. Furthermore, she ranks in the top 25 agents in San Diego County. With 17 years of experience, she excels overseeing luxury properties in Coastal North County San Diego.

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A MOVEABLE FEAST | Luxury | Lifestyle | Living

A Moveable Feast

Lux Catering perfects mobile haute cuisine.

By Jeanne Ferris | Photos provided by Lux Catering

S

oft candlelight, melodious music and aromatic flowers are just supporting cast members to the real celebrity

at important social or business gatherings.

Even the stars sparkling in the inky sky cannot deter one’s gaze from the star here on earth—a sumptuous feast.

The allure of a platter containing refined portions of sliced Australian rack of lamb beckons guests to reach out in gastronomical lust as it passes by. These lamb chops have been encrusted with ground pistachios and lavender honey mustard, and are served with fresh ruby red cranberry, raspberry and rosemary compote. It is all perfectly in season and seasoned, and so tender, it can be cut with a fork. You almost want to risk licking your fingers in public so you don’t waste a single morsel.

The process to bring this small bite to a

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tray is nothing short of art. The ribs have been painstakingly “Frenched”—that is, the fat between the bones has been removed— and baked while covered with parchment paper and foil to maintain the correct color.

While most Americans prefer medium rare, it is de rigueur in France to serve lamb rare, and this technique allows for an aesthetic presentation while maintaining the integrity of the preferred color of cooked bone, which is white.

“Most people don’t realize they eat with their eyes first,” explains Mike Hultquist, a chef at Lux Catering. “How food looks is so important.”

Along with chef Yasmine Ghougassian, Hultquist has devoted himself to the craft of catering. Both graduates of San Diego Culinary Institute, Hultquist and Ghougassian decided to combine their

culinary talents and take the fine dining farm-to-table trend mobile.

Ghougassian, who is of Lebanese descent, was born into a diplomatic corps family in Qatar.

“I grew up in a household that regularly entertained an international palette on a large scale, which was also protocol-oriented,” she explained. “I learned early on about formal dining through my mother, who oversaw the menu and the purchasing of the ingredients personally even though we had staff who assisted her.”

Hultquist grew up closer to home in Tucson, Ariz., and is of Swedish and Mexican heritage. His childhood was spent in and around family-owned Mexican fine dining restaurants and cantinas. “Tamales and refried beans are such a huge part of who I am,” he said. “I can’t think of

FEBRuary 2013

anything better. I love to use all Latin spices and chilies—I love the balance of spicy and savory as well as sweet and salty.”

The duo combined their rich contrast in styles and culture into Lux Catering, a fusion created by their shared interest in using only local, seasonal and—whenever possible—organic produce, protein, seafood and seasoning.

“In the winter months, foods tend to be heartier and prepared with richer and heavier sauces with more braising and slow cooking,” Ghougassian explained. “In summer, we see lighter, fresher flavor profiles with citrus, lighter sauces and more grilling.”

Mini martini glasses containing intriguing edible art of the Mediterranean ahi crudo intertwined with fennel, radishes and Meyer lemon vinaigrette and topped with a

gossamer sprig of dill is not to be outdone by the traditional, but still refreshing, Hawaiianstyle ahi poke, consisting of avocado, cilantro and tiny minced green onions. A Latin twist is Ahi Sashimo, rolled with cilantro inside and nestled in a bed of spicy and sweet Habanero mango glaze that provides an aftertaste with a kick and a kiss.

Yellowfin isn’t the only thing on the menu.

“I am a fan of all pork products such as pork belly and pork lardon,” Hultquist added.

This specialty cut is liberally mixed into one of Lux’s signature dishes—Bruschetta alla Delicioso, a crostini brushed with shallot oil and a mélange of goat cheese, thyme mousse, sweet roasted butternut squash, fig and bacon. All evenly cubed in easy bite-sized proportions, the dish is a loving homage to biblical ingredients, Western flavors and the

season of winter, and the bacon is both a guilty pleasure and a delicious surprise.

In addition to this feast are two moist multigrain savory bread pudding dishes, one with fig and sage and the other with cranberry, walnut, savory sage served with roasted Brussels sprouts, snow-white cauliflower florets and crunchy carrots. It’s ordinary winter vegetables made extraordinary by the naturally occurring caramelization created by roasting.

Ernest Hemingway wrote in his memoir, “If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.”

And if you are lucky enough to have experienced Lux Catering, it is a moveable feast that remains in your memory for a long time.

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SdSellsSanDiego.com

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OFFERED AT $1,465,000

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To view more photos or information on our listings visit: www.SdSellsSanDiego.com

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FORENSIC ARCHITECTURE | Luxury | Lifestyle | Living

Forensic Architecture Diehl Group Architects utilize technology to reassure home buyers.

By Marie Taggart | Estate photography courtesy of Sue De Legge and Gina De Legge

I

n the late 1980s the state of California introduced a law to protect consumers from contractors and architects who were not building properties and commercial real estate up to code. The law made the developer of a project strictly liable for the construction, and gave little patience to excuses. This was advantageous for litigators, who later became involved in several cases surrounding poor construction or weak code standards. It was a time of economic growth in the country, and production was hasty to meet consumer demands.

In the wake of this construction boom, a new breed of forensic investigation emerged to master design solutions that address comprehensive architectural

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problems. Forensic architecture is simply the result of buildings that weren’t built correctly, and Jack Diehl, owner and principal of the Diehl Group architects, is helping to change the industry standards.

He leads this full-service design and consulting firm that specializes in forensic architecture, quality assurance and expert witness testimony to uncover truths behind design decisions and construction defects.

Forensic architecture is investigative in nature, but you probably won’t find any blood at these crime scenes. Utilizing specialized tools, including infrared cameras and moisture meters, Diehl and his team have visually investigate to identify what problems from within the building envelope, or the skin and

frame of a building. This is followed by an intrusive measure to identify why the problem is occurring. Once the data has been collected, the information is analyzed with a propriety Forensic Architecture to assist in recommending solutions that address conflicting elements of aesthetics, cost, durability and environmental responsibility.

The process is very similar to what a home inspector delivers before a home is purchased. The difference is essentially in the needs of the clients after the purchase of the home. Typically, clients with unique construction problems seek council for specific needs including framing, roofing and concrete, to name but a few. That’s where the expertise of forensics and

FEBRUary 2013

Location: Olivenhain, CA Price: Offered at $2,650,000 Info: Recently had a Forensic Architecture evaluation completed Listing Agents: Sue De Legge & Gina De Legge

Pacific Sotheby’s International Realty

preventative measures meet, to solve unique problems for clients of practically any construction size.

For Diehl and his corporation, these findings have often been the expert testimony utilized in lengthy litigation for plaintiffs and developers in defense of plaintiff parties. Incorrect or incomplete architectural drawings, code standards and poor workmanship can often result in construction defects. Forensic architecture specialists like Diehl are taking some of that pressure off developers, as well as offering reconstruction services to improve and prevent future problems.

The result of Diehl’s effort has helped redefine industry standards and improved collaboration between contractors, architects and the like. “An ounce of prevention is better than a pound of cure,” Diehl said. “The cost of doing it right is a

Utilizing specialized tools including inferred cameras and moister meters, Diehl and his team have a process that begins with a visual investigation. fraction of the repair.”

With more than 40 years of industry experience and 22 years of forensic investigation under his belt, Diehl’s legacy is improvement and preventative medicine for construction standards.

There is now a more conscious effort from within the industry to prevent construction problems before they occur.

As a result, Diehl Group Architects is able to take its knowledge from each new investigation and collaborate with other architects and contractors, using peerreviewed design schematics to ensure the problems are resolved before they are part of construction.

For more information about forensic architecture, visit Diehlgroup.com or call 760-487-1301. Home shown offered for sale by Sue De Legge and Gina DeLegge of Pacific Sothebys International Realty. For more information, call 760-207-7749.

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STUNNING CONTEMPORARY ESTATE

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To view more photos or information on our listings visit: www.SdSellsSanDiego.com

SUE DE LEGGE 760.207.7749 SDelegge@gmail.com SdSellsSanDiego.com DRE#01304408

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MISSION POSSIBLE | Luxury | Lifestyle | LIVING

Mission Possible Celebrity chef Robert Irvine gives tips on making healthy food taste good too.

By Amy McCualsky | Photo Courtesy of Robert Irvine

T

he phrase “healthy cuisine” often conjures images of granola, tasteless tofu or vegetables boiled down to unrecognizable colors. People picture fish, chicken and vegetarian dishes that are often high on health but low on taste.

Celebrity chef Robert Irvine, however, sees things differently.

Irvine, the star of Food Network’s “Restaurant: Impossible,” said he believes cooking with fresh ingredients results in healthy, flavorful food.

“Food is like fuel for the body,” he said. “It’s what you put in your body over time that helps you.”

Irvine knows a thing or two about healthy living. He eats every two hours and works out frequently in an effort to keep pace with his wife Gail Kim, a professional wrestler. The two share philosophies on healthy eating and exercise.

“She’s a great cook, too,” Irvine added.

According to Irvine, the key to a healthy diet is eating lots of protein and eliminating fats and butter. His go-to proteins are chicken, salmon and sea bass, which he prefers to grill and then top with various salsas of black beans, onions, tomatoes and “a little hot sauce.”

His secret weapon in the kitchen is using grapeseed oil, which has omega-3 fatty acids and no flavor. He uses it in place of cooking oil, which can overpower a dish’s flavor.

Keeping the pantry stocked with flavor-boosters is also essential in making healthy and tasty dishes, according to Irvine. His favorites are rice wine vinegar and ginger in sauces and dressings, and stone-ground mustard to emulsify dressings.

He uses fresh fruit such as mangoes and strawberries, and relies on red onions or olives for a more savory sauce.

When it comes to cooking, Irvine’s primary advice is to regulate the heat. Whether it’s a skillet, grill or oven, it should be pre-heated before adding the food, so that it spends the least possible amount of time in the heat, therefore retaining the most nutrients.

Irvine’s healthy habits likely date back to his days in the British

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FEBRuary 2013

“Food is like fuel for the body,” he said. “It’s what you

put in your body over time that helps you.”

- Celebrity Chef Robert Irvine

Royal Navy. The Salisbury native enlisted when he was 15, and refined his culinary skills until he was eventually selected to work aboard the royal family’s personal yacht. From there, he cooked his way across Europe, Asia, the Caribbean and the Americas. As part of a guest chef program training U.S. Navy chefs, Irvine worked in the White House cooking for former presidents including George Bush, Bill Clinton and George W. Bush.

He’s parlayed nearly three decades of cooking experience into a successful career as a professional chef. His show “Restaurant: Impossible,” in which he has two days to turn failing restaurants around, has been a ratings hit for the Food Network. He has two cookbooks—“Mission: Cook!” and “Impossible to Easy”—and two restaurants—Robert Irvine’s Eat! in Hilton Head, N.C. and Nosh in Bluffton, S.C. But for all the success Irvine has received from cooking, it seems his biggest joy is giving back. This year, he will be touring America with his interactive show, “Robert Irvine LIVE.” The improvisational

cooking show features Irvine completing a number of cooking challenges using audience suggestions and a robot named Chad.

“I didn’t want it to be just a cooking demonstration,” Irvine said.

“I wanted everyone to be involved with it. People are going through such a hard time now with the economy. If I can provide a couple of hours of escapism that they enjoy, great.”

A number of Irvine’s appearances benefit charities for children and veterans. He’s teamed with actor Gary Sinise and his foundation, which helps veterans. In October, the two appeared at the San Diego Naval Medical Center’s Wounded Warrior and Staff Appreciation Day. Sinise performed with his band (Lt. Dan Band), while Irvine prepared meals for thousands of veterans and their families.

“I feel everyone has a gift, and mine is to bring joy to people who are going through a tough time.”

For more information on Irvine’s upcoming interactive shows, visit his website at chefirvine.com.

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MORGAN RUN | Luxury | Lifestyle | LIVING

Morgan Run’s Retreat The best kept Secret and open to the Public

N

estled in the beautiful hills of Rancho Santa Fe— surrounded by the sounds of the wildlife that call this area home—awaits a magically relaxing experience.

The newly built Spa at Morgan Run is open to the public.

Treatments offered include massages, body scrubs, hydrotherapy, body wraps and facials using skincare lines such as G.M. Collin, the skin care line used at the Academy Awards since 2005, as well as SkinCeuticals, another great line. The spa is home to the Morgan Run Signature Facial with Phyto Stem Cell+.This cutting-edge technology provides 80 full minutes of pampering, minimizing fine lines and leaving skin fully hydrated!

“This has become our most popular facial,” said Carol Delhotal, the Spa’s Supervisor.

In addition to its spa services, Morgan Run also offers a fullservice salon, nail technician area and cosmetic artistry ideal for bridal parties, bachelorette parties or any special occasion. Perhaps the most unique amenity available is the Kids Club, which offers childcare to spa clients. “With the childcare facility on site, it is convenient for spa clients to book at just about any time they would like,” explained Patrick Guion, the athletic and spa director at the resort.

Morgan Run Club & Resort is a family-oriented club that provides services and amenities for all ages. Its tennis courts, golf courses and premium location make for the perfect venue for any private event, whether it is a wedding, corporate event or social gathering.

Members and guests can feel the friendliness of being part of the community and enjoy a day of pampering in a lush and relaxing environment. To schedule a spa service call 858-759-5448.

DRE#0936083

Stunning, Artsy, Contemporary Masterpiece. 3,375 square feet of volume and architectural drama including reclaimed beams, slate and marble accents. Chef’s kitchen, pool, spa, solar, central vac, security system, automatic irrigation fertilization system, 3 car finished garage and mature gardens all in a country setting. Immaculate condition, 3 bedrooms + office, Wave Crest Construction.

Incredibly convenient and private location. Unique angles and art niches. Pool / Spa and waterfall feature fountain. Central vac and alarm system included. Owner says make an offer!

Former Street of Dreams home - “The San Gimignano,” features custom European doors which open onto private terraces with a natural rock pool, spa and waterfall, coupled with lush, mature landscaping and a prestigious circular motorcourt at one of the highest elevations within this guard gated exclusive community.

On a clear day you can see all the way to Catalina Island. Approximately 5,700 square feet of luxury and privacy. Quartzite flooring, a great room kitchen/family/media/bar plus butler’s pantry, secret pantry plus gym.

There is a generously sized guest suite located the main level. Upstairs is a 3 chamber master suite with fireplace, balcony, huge bathroom with limestone and granite flooring, has a large skylight, mitered glass shower enclosure, spa tub, 2 walk in closets. Additionally, upstairs there is a library, storage and two additional en-suite guest bedrooms. This decorator’s own home has been a lightly used vacation property and can be sold “turn-key” furnished. Come see for yourself the natural beauty that this estate provides. Ultra private, cul de sac location. Lightly used second home. Must see to believe this - let me show you!

Michael Citrin | 858.688.6277 |

EstateMan4u@gmail.com

SWEET CHEEKS | Luxury | Lifestyle | Living

FEBRuary 2013

Sweet Cheeks

The San Diego based company to satisfy your sweet tooth.

Photo by Laura Christin photography

Photo by true photography

Photos Courtesy of Sweet Cheeks

S

weet Cheeks Baking Co. is a local company based in San Diego, owned and operated by leading ladies Elaine Ardizzone (a.k.a. “The Right Cheek”) and Chef Donna Cellere (“The Left Cheek”) who are creating super yummy cakes, cupcakes, cookies, and treats for wholesale, retail, weddings, and special events. The company’s menu features classic, pure flavored desserts made with organic ingredients, and for today’s fussy eaters healthier alternatives for Gluten-Free and other diet-specific options for consumers. Some of the Cheeks’ favorites include, Smashing Pumpkin Cake with Spiced Cream Cheese, Chewy Chocolate Cheeks (featured on FOOD Network’s “Road Tasted,” Handmade Pop Tarts and Sunshine Raspberry Cake with Almond Italian Butter Cream.

Donna is a former Assistant Chef at The White House for both Presidents Clinton and President Bush, producing meals for both elegant State Dinners and private Airforce One dining. She continued her pastry training at the 5-star Hotel de Paris in Monaco before returning State side to persure her sweet dreams.

Elaine is a Certified Sommelier and former owner, operator and dessert chef for numerous restaurants, bringing her experience of

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mixing and matching classic and creative flavors in the company’s desserts to encourage wine pairing and luxurious indulgence.

Sweet Cheeks Bakers come from various pastry schools and artistic backgrounds enthusiastically creating custom flavors for clients.

Sweet Cheeks Baking Co. bakes using all natural ingredients including locally farmed chicken eggs, flax seed, wheat germ, and organic farmers’ market fruits, nuts, and locally grown Keys Creek lavender. They create custom designed cakes, cupcakes, and personalized logo cookies for parties of all kinds.

Some of their larger wholesale clients include Whole Foods Market, Grand Hyatt, San Diego Airport, Humphrey’s Inn, Loew’s Coronado Resort, Festivities Catering, Hilton, and the University Club to name a few.

Sweet Cheeks Baking company also boasts a win on Food Networks’ “CUPCAKE WARS!” as well as their featured decorating team on TLC’s “Fabulous Cakes!”

All orders require advance notice by phone or email.

619-285-1220 | www.sweetcheeksbaking.com

The Ultimate Golf Estate

On the 13th fairway of San Diego’s premiere golf community in Santaluz, style, design and luxury merge in this custom-built home. The essence of resort-style living comes to life with stunning sunset views of the ocean, as hot air balloons are seen off in the distance. Entertain guests with an incredible state-of-the-art media room, custom home audio sound system, beautiful wine cellar and fully loaded gourmet kitchen. Enjoy perfect SoCal weather in the luxurious built-in spa or out on the putting green. All the pleasures of resort accommodations are easily accessible within this Santaluz luxury home.

More photos and information available at www.SenderoAngelica.com JUST REDUCED $100,000 - OFFERED AT $2,897,000

Dan Conway

(858) 243-5278

ConwayRE.com Dan@ConwayRE.com CA DRE #01885744

DESERT DINING | Luxury | Lifestyle | Living

Desert Dining Experience Coachella Valley’s take on fine cuisine.

By Wayne McCollum | All photos used with permission

A

fter journeying all the way to the desert, sometimes you don’t want to travel any further for a nice meal. Luckily you don’t have to leave your hotel to enjoy some of Coachella Valley’s finest dining.

The restaurants at three resorts— Renaissance Esmeralda, Hyatt Regency Indian Wells and Rancho Las Palmas, as well as the eatery at Classic Club, top our “A” list, each offering its own unique personality, menu and ambiance.

Sirocco Chef Gregorio Calderin takes great pride in the authentic Italian dishes he prepares at Sirocco, an Italian restaurant located at the Renaissance Esmeralda Resort & Spa. From homemade pastas, breads and desserts to the special dishes Calderin alone creates, dining here feels like a trip to Italy. After sampling the culinary treats and memorable ambience, we can say without reservation that this spot is worth a visit any time of the year.

Each meal starts with a “Regalo,” a gift from the chef that consists of a small pasta serving of his creation. Reviewers have told us it is one of the most romantic restaurants in the valley, so consider it for the next special occasion. The wine list includes bottles from Italy, of course, but also from some of California’s top labels. Damian Jenkins, director of restaurants is there to ensure your experience is memorable. In season, reservations are a must.

Renaissance Esmeralda Resort & Spa 44-400 Indian Wells Lane, Indian Wells 760-836-1286 renaissanceesmeralda.com

Latana One of the best-kept secrets in the desert is the patio dining at Lantana, located in the Hyatt Regency Indian Wells Resort & Spa. The patio is known to fill up quickly on a warm pleasant evening, where one can enjoy the golf course and mountain views in the distance.

Serving up a contemporary dining experience, the restaurant’s centerpiece is

its open kitchen with mesquite grills and a wood-burning pizza oven. Executive Chef Chris Mitchum, a Hyatt veteran of 25 years, and Chef de Cuisine Goeff Bororad offer only the freshest of seasonal ingredients, and many of the items are gluten-free. Lantana’s motto is simple: “Food, thoughtfully sourced, carefully served.” A variety of mixand-match items allow guests to pair entrées with their choice of sauce.

Mitchum suggests the blackened mahi mahi tacos, while Bororad is eager to prepare your custom pizza alongside the other specialty items on which he prides himself. Don’t miss the “Chef ’s Inspiration,” a daily dish that displays Bororad’s creative spirit.

Hyatt Regency Indian Wells Resort & Spa 44-600 Indian Wells Lane, Indian Wells 760-674-4075 indianwells.hyatt.com

Bluember With a contemporary spin on classic California cuisine, BluEmber at the Rancho Las Palmas Resort & Spa offers a warm and [continued on page 64]

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FEBRUAry 2013

Sirocco

Sirocco

Latana

Bluember

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DESERT DINING | Luxury | Lifestyle | Living

[continued from page 62]

inviting setting. Recently awarded the “Best of the Best” in outdoor dining by “Palm Springs Life,” the restaurant boasts six fire pits, providing an enjoyable evening at this well-known Rancho Mirage resort.

New Executive Chef Billy Deaver’s seasonal menu is sourced from ingredients locally grown for freshness. The scallops and braised short ribs are two of the favorite items on the menu. Once a month, a “farmers’ showcase” allows local farmers to show locally grown fruits and vegetables, giving the guest a chance to pair the freshest of ingredients with items from the menu.

Adjacent to the restaurant is R Bar, a sports bar that offers its own small-plate menu.

Music is provided five nights a week, and reservations are recommended, especially for the outside patio.

FEBRUary 2013

Bluember

Bluember

Rancho Las Palmas Resort & Spa 41-000 Bob Hope Drive, Rancho Mirage 760-568-2727 rancholaspalmas.com

Bellatrix Not too far to travel from any hotel or resort in the valley is Bellatrix at the Classic Club in Palm Desert. Executive Chef Gerard Brunett believes that freshest is best, plain and simple, touting his mantra that “food does not need to be complicated or overdone.”

To spice things up a bit, Brunett adds his own Mediterranean-style influence, taking great pride in making sure that the seafood is the freshest and the meats are of top quality. Extensive wines complement the Bellatrix menu, with an array of California chardonnays, pinot noirs and cabernets, sourced from great vintners to elegant boutique wineries.

The view of the 400-acre Arnold Palmerdesigned golf course from the second floor of the Mediterranean-style clubhouse is one of the best views in the desert. The patio is always busy lunch and dinner, so call for reservations.

Classic Club 75200 Classic Club Blvd., Palm Desert 760-601-3690 classicclubgolf.com

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Bellatrix

Bellatrix

ALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MO

A Change Would Do You Good | Luxury | Lifestyle | Living

A Change Would Do You Good Welcome renovations transform the dining scene at the Rancho Valencia.

By Maria Desiderata Montana | Food Images by Maria Desiderata Montana | Restaurant Photos Courtesy of Veladora

S

ometimes change can be a doubleedged sword. It can spark a new beginning and attract attention, but risks garnering negative feedback from traditionalists. Thankfully, the designers at Rancho Valencia Resort took the leap, and have transformed a tired and outdated dining room into an impressive new destination for newcomers and regulars alike.

The completely remodeled Pony Room invites imbibing in a country club atmosphere. The new wraparound bar leaves plenty of space for soft chairs to line the perimeter, offering stunning views of the lush landscape and sunsets on the horizon. The centerpiece of the room is “Imploration,” a stunning piece by Damien Hirst that displays intricate designs of real butterfly wings that simply take your breath away, from afar or up close. Adding to the room’s ambiance are

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black wrought-iron chandelier and sconce fixtures that embrace an Old-West feel of soft, faux candlelight. The only remaining memories of the old room are the beautiful large wooden beam ceiling and rafters, refinished to complete the transformation.

For an al fresco experience, the patio terrace features heat lamps and fire pits for those brisk evenings.

But the décor isn’t the only draw of the Pony Room. The bar serves up a vast selection of distinctive cocktails, including the popular Hacienda—a blend of Silver Tree Vodka, freshly squeezed lime juice and torn basil leaves. The massive craft tequila list and a lengthy wall of other exclusive spirits allow nearly any combination imaginable, and the bar is unique in its availability of draft wine, which supports the property’s green effort to minimize impact on the environment and

reduce its carbon footprint.

“I have created two distinct wine blends, including a light and fruity chardonnay, and a cabernet sauvignon with tannins that are polished, leading to a smooth finish,” explains Master Court Sommelier Jayson Knack.

“We are also the only bar on the West Coast to offer a sparkling wine on tap, an Italian frizzante, with just a touch of carbonation.”

The Pony Room also pours distinctive and rare wines available by the glass, thanks to an Enomatic system that allows each opened bottle to remain in an oxygen-free environment. Equally impressive is the list of craft beers, with more than 30 choices available by tap, bottle or can.

The newly remodeled Veladora restaurant offers a casual elegance in style, as well as a home away from home.

“The new menu concept is a Mediterranean

FEBRuary 2013

inspired coastal ranch cuisine using seasonal ingredients from both micro-local farms and various farms throughout California,” said Eric Bauer, the restaurant’s executive chef. “The service is never stuffy, and the ambiance and location obviously sets us apart from other restaurants, giving our guests a really unique dining experience.”

Bauer came on board nearly three years ago and within that time, he’s helped to transition the restaurant from being a bit stale and dated to a new and exciting place to dine and experience the best of California’s local produce and products.

“Seeing a smile on someone’s face after a bite of food is what gives me the most satisfaction,” Bauer said. “The $30 million in renovations didn’t hurt us either.”

Freedom of expression and never a day that plays out the same are what Bauer likes most about being a chef. Passionate about using

sustainable, local and organic ingredients, he keeps things simple by using strong flavors that pair well, but also gives the guest a bit of a surprise.

“Organic is not that important to me, at least as far as certification goes, because many of the small farms we use just cannot afford getting the certification, but still grow organically,” he explained. “As a whole, we source most of our produce from all over San Diego and other parts of California.”

A perfect example of this philosophy is the Market Vegetable Salad, a simple but delicious combination of fresh produce from local markets, with just the right compliment of lettuce puree, herb pesto and decadent crème fraiche. Also impressive are the handmade cannelloni, paired everso-perfectly with a unique combination of grilled artichokes, braised baby leeks, charred endive, truffle cream and Reggiano

cheese. The special of the evening was swordfish puttanesca, another phenomenal Mediterranean-style presentation wrapped in a very thin layer of prosciutto and finished with stewed tomatoes and Kalamata olives. But the star of the night was the sautéed salmon, cooked to perfection with a light-but-crispy crust that is quite difficult to duplicate in a home kitchen. Paired with Mediterranean mussels and roasted vegetables, it is completed with an aromatic fennel and orange reduction that supplies a hint of bite for a strong finish.

We can all be a little leery of change, as routine is a comfortable blanket on a cold night. But in this case, the change at Rancho Valencia is a welcome renovation that invites everyone to create a new routine in the heart of Rancho Santa Fe.

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DINING GUIDE | Luxury | Lifestyle | LIVING

DINING in San Diego Your guide to fine dining in San Diego County.

African Cuisine Asmara 4155 University Ave., City Heights 619-677-3999 asmararestaurantsd.com Flavors of East Africa 2322 El Cajon Blvd., University Heights 619-955-8778 flavorsofeastafrica.com Kous Kous Moroccan Bistro & Lounge 3940 4th Ave., Hillcrest 619-295-5560 kouskousrestaurant.com Muzita Abyssinian Bistro 4651 Park Blvd., University Heights 619-546-7900 letseat.at/muzita

American Bertrand at Mister A’s 2550 5th Ave., San Diego 619-239-1377 bertrandatmisteras.com Bistro West 4960 Avenida Encinas, Carlsbad 760-930-8008 bistrowest.com Burlap 12995 El Camino Real, Del Mar 858-369-5700 burlapeats.com

Chandler’s Restaurant & Lounge 1 Ponto Rd., Carlsbad 760-683-5500 chandlerscarlsbad.com Craft and Commerce 675 W. Beech St., Little Italy 619-269-2202 craft-commerce.com Donovan’s 4340 La Jolla Village Drive, La Jolla, 858-450-6666 570 K St., Gaslamp, 619-237-9700 donovanssteakhouse.com George’s At The Cove 1250 Prospect St., La Jolla 858-454-4244 georgesatthecove.com Jake’s Del Mar 1660 Coast Blvd., Del Mar 858-755-2002 jakesdelmar.com Neighborhood 777 G St., San Diego 619-446-0002 neighborhoodsd.com The Patio on Lamont Street 4445 Lamont St., Pacific Beach 858-412-4648 thepatioonlamont.com

Prepkitchen 7556 Fay Ave., La Jolla, 858-875-7737 1201 Camino Del Mar, Del Mar, 858-792-7737 1660 India St., Little Italy, 619-398-8383 prepkitchen.com Red Tracton’s 550 Via De La Valle, Solana Beach 858-755-6600 redtractonssteakhouse.com Solace & The Moonlight Lounge 25 E. E St., Encinitas 760-753-2433 eatatsolace.com Terra American Bistro 7091 El Cajon Blvd., San Diego 619-293-7088 terrasd.com Tin Leaf Fresh Kitchen 6985 El Camino Real, Carlsbad 760-431-5323 tinleafkitchen.com Twenty/20 Grill & Wine Bar 5480 Grand Pacific Drive, Carlsbad 760-827-2500 twenty20grill.com Zel’s Del Mar 1247 Camino Del Mar, Del Mar 858-755-0076 zelsdelmar.com

FEBRUARY

Chinese The Asian Bistro 414 University Ave., Hillcrest 619-296-4119 theasianbistro.com Del Mar Rendezvous 1555 Camino Del Mar, Del Mar 858-755-2669 delmarrendezvous.com

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D & S AV O R Y

Gang Kitchen 345 6th Ave., Gaslamp 619-550-1600 gangkitchen.com Gaijin Noodle & Sake House 627 4th Ave., Gaslamp 619-238-0567 gaijinsd.com Izakaya Sakura 3904 Convoy St., Kearny Mesa 858-569-6151 izakayasakura.menutoeat.com Jasmine Seafood Restaurant 4609 Convoy St., Kearny Mesa 858-268-0888 jasmineseafood.com Mandarin House 6765 La Jolla Blvd., La Jolla 858-454-2555 mandarinhousesandiego.com OB Noodle House 2218 Cable St., Ocean Beach 619-450-6868 obnoodlehouse.com Panda Inn 506 Horton Plaza, San Diego 619-233-7800 pandainn.com P.F. Chang’s Paseo Del Norte, Carlsbad, 760-795-0595 4540 La Jolla Village Drive, La Jolla, 858-458-9007 7077 Friars Rd., Mission Valley, 619-260-8484 pfchangs.com

FRENCH 100 Wines Hillcrest 1027 University Ave., Hillcrest 619-491-0100 100wineshillcrest.com

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Addison 5200 Grand Del Mar Way, Del Mar 858-314-1900 addisondelmar.com

Paon Restaurant & Wine Bar 2975 Roosevelt St., Carlsbad 760-729-7377 paoncarlsbad.com

Bellefleur 5610 Paseo Del Norte, Carlsbad 760-603-1919 bellefleur.com

The Smoking Goat 3408 30th St., North Park 619-955-5295 thesmokinggoatrestaurant.com

Bleu Bohème 4090 Adams Ave., Kensington 619-255-4167 bleuboheme.com

St. Tropez Bakery & Bistro 947 S. Coast Hwy. 101, Encinitas 926 Broadway Circle, San Diego 600 W. Broadway, Little Italy 3805 5th Ave., Hillcrest 858-404-0642 sttropezbistro.com

The French Gourmet La Jolla

Il Fornaio 1555 Camino Del Mar, Del Mar 858-755-8876 ilfornaio.com Il Postino 3959 30th St., North Park 619-325-0809 ilpostino-sandiego.com Leucadia Pizzaria 16085 San Dieguito Rd., Rancho Santa Fe 858-597-2222 leucadiapizza.com Piatti Ristorante & Bar 2182 Avenida De La Playa, La Jolla 858-454-1589 piatti.com

The Westgate Room 1055 2nd Ave., San Diego 619-238-1818 westgatehotel.com

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Indian Cuisine Bo-Beau Kitchen & Bar 4996 W. Point Loma Blvd., Ocean Beach 619-224-2884 bobeaukitchen.com

Passage to India 16411 Bernardo Center Dr., Rancho Bernardo, 858-674-7500 257 N. El Camino Real, Encinitas, 760-753-1309 passagetoindia1sd.com

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Italian

Cafe Chloe 721 Ninth Ave., San Diego 619-232-3242 cafechloe.com

BICE Ristorante 425 Island Ave., Gaslamp 619-239-2423 bicesandiego.com

The French Gourmet 960 Turquoise St., La Jolla 858-488-1725 thefrenchgourmet.com

Buon Appetito 1609 India St., Littly Italy 619-238-9880 buonappetito.signonsandiego.com

Hexagone 495 Laurel St., San Diego 619-236-0467 hexagonerestaurant.com

Caffé Bella Italia 1525 Garnet Ave., Pacific Beach 858-273-1224 caffebellaitalia.com

Kitchen 1540 1540 Camino Del Mar, Del Mar 858-793-6460 laubergedelmar.com

Ciccotti’s 1933 San Elijo Ave., Cardiff 760-634-2335 cicciottis.com

Le Fontainebleau 105 2nd Ave., San Diego 619-238-1818 westgatehotel.com

Crush Italian Cuisine 437 S Hwy 101, Solana Beach 858-481-2787 solanabeachcrush.com

The Melting Pot 901 5th Ave., Gaslamp 619-234-5554 meltingpot.com

Davanti Enoteca 1655 India St., Little Italy 619-237-9606 davantisandiego.com

Millefleurs 6009 Paseo Delicias, Rancho Santa Fe 858-756-3085 millefleurs.com

Fresco Pizza and Grill 13350 Camino del Sur, Rancho Penasquitos 858-538-3333 frescosd.com

Crush Italian Cuisine Solana Beach

858.481.CRUSH (2787)

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The Prado At Balboa Park 1549 El Prado, Balboa Park www.solanabeachcrush.com 437 S. Hwy 101, Solana Beach 619-557-9441 cohnrestaurants.com Tommy V’s Urban Kitchen and Bar 2659 Gateway Rd., Carlsbad 760-602-1949 tommyvsurbankitchencarlsbad.com Tuscany 6981 El Camino Real, La Costa 760-929-8111 tuscanyrestaurantcarlsbad.com Vigiluccis Cucina Italiana 2943 State St., Carlsbad 619-522-0946 vigiluccis.com

Japanese Benihanna 477 Camino Del Rio S., Mission Valley 619-298-4666 benihana.com

crush

FEBRUARY

Hapifish 190 N. Coast Hwy. 101, Encinitas 760-452-7245 hapifish.com Harney Sushi 3964 Harney St., Old Town 619-295-3272 301 Mission Ave., Oceanside 760-967-1820 harneysushi.com

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Blue Fin 4305 La Jolla Village Drive, La Jolla 760-479-1555 bluefinfusion.com

Katsuya 600 F St., Gaslamp 619-814-2000 sbe.com PB Sushi 1203 Garnet Ave., Pacific Beach 858-274-9755 pbsushi.net RA Sushi Bar 474 Broadway, Gaslamp 619-321-0021 rasushi.com/san-diego Robataya Otan 5447 Kearny Villa Rd., Kearny Mesa 858-277-3989 Roppongi Restaurant & Sushi Bar 875 Prospect St., La Jolla 858-551-5252 roppongiusa.com

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Station Sushi 125 S. Hwy. 101, Solana Beach 858-481-9800 station-sushi.com

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Sushi Deli 228 W. Washington St., Gaslamp 619-231-9597 sushideliusa.com

BEFORE

Sushi On The Rock 1025 Prospect St., La Jolla 760-436-626 sushiontherock.com Sushi Ota 4529 Mission Bay Drive, Pacific Beach 858-270-5047 sushiota.com Tajima Ramen House 4681 Convoy St., Kearny Mesa 858-576-7244 goramen.com

AFTER

858-335-1899

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DINING GUIDE | Luxury | Lifestyle | LIVING

Tsuruhashi Japanese BBQ 3904 Convoy St., Kearny Mesa 858-279-8929 tsuruhashibbq.com

Meze Mediterranean Grill 2672 Del Mar Heights Rd., Del Mar 619-546-5060 alborzinc.com

El Pescador Fish Market 627 Pearl St., La Jolla 858-456-2526 elpescadorfishmarket.com

Yokohama Yakitori Koubou 3904 Convoy St., Kearny Mesa 858-277-8822 yokohamayakitorikoubou.com

The Roxy 517 Hwy. 101, Encinitas 760-436-5001 roxyicecream.com

Fish 101 1468 N. Coast Hwy. 101, Encinitas 760-943-6221 fish101restaurant.com

JEWISH

Middle Eastern

The Fish Market 640 Via De La Valle, Solana Beach 858-755-2277 750 N. Harbor Drive, San Diego 619-234-4867 thefishmarket.com

Nosh Delicatessen 337 N. El Camino Real, Suite A, Encinitas 760-943-6674 noshdelicatessen.com

Alboz Restaurant 2672 Del Mar Heights Rd., Del Mar 858-792-2233 alborzinc.com Aladdin 3900 Vermont St., Hillcrest 619-574-1111 aladdinsd.com Bandar Restaurant 845 4th Ave., Gaslamp 858-792-2233 bandarrestaurant.com

Nosh Delicatessen Encinitas

Herringbone 7837 Herschel Ave., La Jolla 858-459-0221 herringboneeats.com The Marine Room 2000 Spindrift Drive, La Jolla 858-459-7222 marineroom.com

Bird House Grill 250 N. Coast Hwy. 101, Encinitas 760-944-2882 birdhousegrill.com

Sushi On The Rock La Jolla

Luna Grill 7825 Highlands Village Place, Carmel Valley 858-538-4555 lunagrill.com

SEAFOOD

Mediterranean Amaya 858-317-2727 thegranddelmar.com Athens Market Taverna 109 W. F St., San Diego 619-234-1955 athensmarkettaverna.com Cafe Athena 1846 Garnet Ave., Pacific Beach 858-274-1140 cafeathena.com

The Beach House 2530 S. Coast Hwy. 101, Cardiff 760-753-1321 thebeachhouse.com Blue Point 565 5th Ave., Gaslamp 619-233-6623 bluepointsd.com Blue Water Seafood Market & Grill 3677 India St., Mission Hills 619-497-0914 bluewaterseafoodsandiego.com

Daphne’s California Greek 5780 Fleet St., Carlsbad 619-260-1679 daphnesgreekcafe.com

Brigantine Seafood 1333 Orange Ave., Coronado 619-435-4166 3263 Camino Del Mar, Dal Mar 858-481-1166 brigantine.com

Georgia’s Greek Cuisine 3550 Rosecrans St., San Diego 619-523-1007 georgiasgreekcuisine.com

Chart House 2588 S. Coast Hwy. 101, Cardiff 760-436-4044 chart-house.com

Mitch’s Seafood 1403 Scott St., Point Loma 619-222-8787 mitchsseafood.com Ocean Room 630 5th Ave., Gaslamp 619-501-6550 oceanroomsandiego.com Pacifica 1555 Camino Del Mar, Del Mar 858-509-9147 pacificadelmar.com Pelly’s Fish Market & Cafe 7110 Avenida Encinas, Carlsbad 760-431-8454 pellysfishmarket.com Peohe’s 1201 1st St., Coronado 619-437-4474 peohes.com

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FEBRUARY

Poseidon On The Beach 1670 Coast Blvd., Del Mar 858-755-9345 poseidonrestaurant.com

Manoj Motwani, MD Accomplishes The Impossible.

Sally’s Seafood on the Water 1 Market Place, San Diego 619-358-6740 sallyssandiego.com Searsucker 611 5th Ave., Gaslamp 619-233-7327 searsucker.com World Famous 711 Pacific Beach Drive, Pacific Beach 858-272-3100 worldfamouspb.com

MEXICAN Cafe Coyote 2461 San Diego Ave., Old Town 619-291-4695 cafecoyoteoldtown.com Candelas on the Bay 201 1st St., Coronado 619-435-4900 candelas-sd.com Carnitas’ Snack Shack 2632 University Ave., North Park 619-294-7675 carnitassnackshack.com Casa de Bandini 1901 Calle Barcelona, Carlsbad 760-634-3443 casadebandini.com El Callejon 345 S. Coast Hwy. 101, Encinitas 760-634-2793 el-callejon.com El Camino 2400 India St., Little Italy 619-685-3881 elcaminosd.com El Take It Easy 3926 30th St., North Park 619-291-1859 eltakeiteasy.com En Fuego Cantina & Grill 1342 Camino Del Mar, Del Mar 858-792-6551 enfuegocantina.com El Indio Mexican Restaurant 3695 India St., San Diego 619-299-0333 el-indio.com

O

ne of San Diego’s most impressive and distinguished Lasik Surgeons, Manoj Motwani, MD is ‘THE’ LASIK surgeon other doctor’s trust with their eyes.

It’s just not the famous and distinguished who demand the doctor’s skill and abilities, it’s everyday people who are tired of wearing contact lenses and glasses and trust Dr. Motwani to return their vision the very next morning. ‘I have patients who wake up the next morning and see so well, they think they still have their contact lenses on,’ he says. ‘One case in particular truly made a huge difference in the life of one of my patients, Megan Lurtz,’ he continues. ‘Terrified to step into my office, she somehow found the courage to address the large astigmatism she had lived with her entire life.’ Megan’s case was so dramatic she couldn’t drive a car as a result of such poor perception. As Dr. Motwani wrote in his article, “Lasik Myths”, ‘so many people today don’t realize astigmatisms can be corrected with today’s new technology’. Megan fought her fear and had the procedure performed by Dr. Motwani. ‘The very next day,’ the doctor says, ‘her perception had returned, she rented a car and was driving for the first time in her life.

Her vision had returned and her astigmatism was gone!’ When asked why people have so many misconceptions about LASIK, Dr. Motwani says, ‘the technology has changed so rapidly over the last few years, people haven’t had time to understand how different LASIK is today and what was once considered impossible, is performed painlessly in minutes.’ Smiling, the doctor recalls an email he recently received from his young patient thanking him for changing her life and enabling her to do things she never thought were possible. With her new vision and her new husband, she enjoyed scuba diving and snorkeling on her honeymoon!

Manoj Motwani, MD has been practicing Refractive Surgery for 13 years in San Diego.

You can reach his center in La Jolla, Motwani Lasik Institute, at 858-554-0008.

Megan Lurtz and her husband.

DINING GUIDE | Luxury | Lifestyle | LIVING

Pacifica Del mar

Fun. Everyday. Affordable. Clothing.

Fidel’s Little Mexico 607 Valley Ave., Solana Beach 858-755-5292 fidelslittlemexico.com Garcia’s Carlsbad 2968 State Street, Carlsbad 760-729-8565 itsgarcias.com La Fiesta Restaurant 240 Villa St., Mountain View 650-968-1364 lafiestarestaurant.net La Puerta 540 4th Ave., Gaslamp 619-696-3466 lapuertasd.com

dresses | separates | accessories

Miguel’s Cocina 5980 Avenida Encinas, Carlsbad 760-759-1843 brigantine.com Norte Mexican Food & Cocktails 3003 Carlsbad Blvd., Carlsbad 760-729-0903 nortemexicanrestaurant Old Town Mexican Cafe 2489 San Diego Ave., Old Town 619-297-4330 oldtownmexcafe.com Puesto Mexican Street Food 1026 Wall Street, La Jolla 858-454-1260 eatpuesto.com

dresses | separates | accessories

858-538-5339

Torrey Highlands Center 7825 Highlands Village Place E.104 San Diego, CA 92129

Tony’s Jacal 621 Valley Ave., Solana Beach 858-755-2274 tonysjacal.com

South American Cuisine Q’ero 564 S Coast Hwy. 101, Encinitas 760-753-9050 qerorestaurant.com

2

nd

Fundraiser to Benefit the

NAVAL SPECIAL WARFARE FAMILY FOUNDATION ANNUAL HOSTED AT THE DEL MAR COUNTRY CLUB

March 23, 2013

The Del mar Country Club and The Guiltinan Group present the second annual fundraiser to benefit the Naval Special Warfare Family Foundation on March 23, 2013Â at Del Mar Country Club. Last year was a huge success in raising money for active duty SEALs and their families thanks to the generous support of community professionals, leaders and philanthropists.

SPONSORSHIP OPPORTUNITIES

In Support of the Navy SEAL Community and Families One Star - $2,500 Single Player entry including breakfast, lunch, cocktails & dinner + 1 dinner guest.

Two Star - $5,000 1 threesome entry (3 players) including breakfast, lunch, cocktails & dinner + 3 dinner guests; Company name and logo on marketing material.

Three Star - $7,500 1 foursome entry (4 players) including breakfast, lunch, cocktails & dinner + 4 dinner guests; Company name and logo on marketing material and website; Private table.

Four Star - $15,000 1 foursome entry (4 players) includes breakfast, lunch, cocktails & dinner + 4 dinner guests; Special golf hole naming or tee prize sponsor recognition; Company name & logo on marketing material and website; One-page company advertisement in event program; Private and preferred seating.

Trident - $25,000 1 foursome entry (4 players) with VIP attendant, including breakfast, lunch, cocktails & dinner + 4 dinner guests; Special golf hole naming or tee prize sponsor recognition; Company name & logo on marketing material and website; Two-page spread company advertisement in event program; Private and preferred seating, VIP attendant, four bottles of Screaming Eagle Wine. *Special golf hole naming opportunity includes 2 dinner tickets - $2,500

*$750 dinner ticket

For more information email us at email: Brian@nswfamilyfoundation.org or call 619.972.4650

MAMA KNOWS BEST | Luxury | Lifestyle | Living

Mama Knows Best

Mama’s Kitchen serves up meals to locals facing serious illnesses.

By Chanel Castro | Photos Courtesy of Mama’s Kitchen

F

or those suffering from serious and terminal illnesses, the mere act of getting out of the house can be a challenge. So much effort goes into maintaining the body’s equilibrium, that tasks such as cooking and following nutritional guidelines can seem almost impossible.

Thankfully, a local nonprofit ensures that these people are not alone.

Mama’s Kitchen prepares and delivers three free nutritional meals a day, seven days a week, to men, women and children diagnosed with AIDS or cancer. Since its establishment in 1990, the organization has delivered more than six million meals to patients in San Diego.

This mission has literally saved lives, as one anonymous patient attested: “The service is basically a life saver for me. I’m sure my health would not be as good without Mama’s Kitchen.”

The organization was established by Laurie Leonard, who lost her

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brother to AIDS. When working at a pantry for people living with the disease, Leonard noticed that some clients were too weak to shop for food, let alone cook it. She decided to gather some volunteers to prepare and deliver free, home-cooked meals to these homebound people.

“Our executive chef, Anne Garger, creates well-balanced nutritious menus that are designed to help maintain essential weight, strengthen the immune system and properly metabolize medications,” said Alberto Cortés, the organization’s executive director. Mama’s Kitchen—named to honor Leonard’s mother—serves clients referred by case managers or physicians.

The organization soon expanded to answer other needs, birthing the Children’s Nutritional Health Program, which delivers meals to clients’ dependent children. It also helps to serve low-income, HIV-

FEBRuary 2013

“Mama’s Kitchen is truly a communitywide effort.”

—Alberto Cortés

positive people who are able enough to shop and cook for themselves, but cannot afford to purchase groceries regularly. This program allows them to select free perishable and nonperishable groceries once a month.

“Mama’s Pantry offers a wide variety of healthy non-perishable food as well as fresh chicken, ground beef, cheese, milk and eggs,” Cortés explained.

Also available is the Critical Illness Nutrition Program, which is the expansion of the services from Mama’s Kitchen to people under the age of 60 who are battling a critical illness other than AIDS. What makes Mama’s Kitchen possible is the hard work and dedication that comes from its volunteers.

“Mama’s Kitchen is truly a community-wide effort. We have over 800 active volunteers and hundreds of donors,” Cortés said. “It is with their help that we are able to prepare and deliver nutritious meals to hundreds of San Diegans who are battling life-threatening illnesses and who would otherwise be vulnerable to hunger. Our mission is clear and our impact palpable.”

Volunteers help to prepare meals, pack grocery bags, answer phones, assist pantry clients, operate food drives and deliver food. The greatest need for volunteers is for delivery services, particularly in North County. Volunteers can also provide technical expertise and professional services, host benefits or food drives, or donate funds to cover food expenses.

Any contribution to this organization directly helps some of the weakest people in our area, and ensures that they are not facing sickness alone.

FINEsd.com | facebook.com/FINEmagazines

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CALENDAR | Luxury | Lifestyle | LIVING

FEBRUARY in San Diego Your guide to entertainment in San Diego County.

FINE magazine Event of the Month

A Kids Korps Special Event

Tickets: $60 per person Proceeds to benefit Kids Korps USA

WEDNESDAY February 6

Please call 858-500-8136 for more information or purchase tickets online at kidskorps.org.

11 a.m. – 3 p.m.

ART EXHIBITS & EVENTS Museum Month: Half-Off Admission, through Feb. 28 sandiego.org Mingei International Museum “Bill Traylor,” Feb. 9 – May 12 Family Sunday, Feb. 17 “True Blue,” through Feb. 17 “The Roots of Swing,” March 7, 14 and 21 Quilts from the Pat L. Nickols Collection, through May 9 mingei.org Museum of Contemporary Art San Diego Eleanor Antin: “Conversations with Stalin,” Feb. 7 “Behold, America!” through Feb. 10 Free Third Thursday, Feb. 21 Russell Lecture” Tanya Bruguera, Feb. 27 “Lifelike,” March 1-27 Teen Create Lab, March 9 mcasd.org Oceanside Museum of Art “Synesthesia” Opening Reception, Feb. 2 Artist Alliance Quarterly Exchange, Feb. 4 “Quilt National,” through Feb. 10

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It’s time for “Hearts, Hats and Heels”!

Enjoy a relaxing afternoon in a beautiful outdoor setting, featuring a Fashion show, wine, hors d’oeuvres and Valentine’s Day delicacies. Shop for jewelry, original hats, shoes, accessories and other fashionable items from a variety of local vendors.

“Fiber Dialogues,” through Feb. 10 oma-online.org

“The Brothers Size,” through Feb. 24 theoldglobe.org

San Diego Natural History Museum “Bold: The Art of DNA Barcoding,” through Feb. 18 “Chocolate the Exhibition,” through March 10 sdnhm.org

Russian National Ballet Theatre Tchaikovsky’s “Romeo and Juliet,” Feb. 13 Prokofiev’s “Cinderella,” Feb. 14 sandiegosymphony.org

THEATER & DANCE

San Diego Civic Theatre Mike Tyson: “Undisputed Truth,” March 5 Yo Gabba Gabba!, March 9 sandiegotheatres.org

Balboa Theatre Jim Jefferies, Feb. 9 An Evening of Classic Lily Tomlin, Feb. 23 Hal Holbrook’s “Mark Twain Tonight,” March 9 Pajanimals Live: Pajama Playdate, March 10 sandiegotheatres.org La Jolla Playhouse “Brahman/i,” Feb. 21 – March 3 DNA New Work Series, through March 3 lajollaplayhouse.org New Village Arts Theatre “The Trip to Bountiful,” Feb. 9 – March 3 newvillagearts.org The Old Globe “Pygmalion,” through Feb. 17

San Diego Ballet “Don Juan,” Feb. 14-17 sandiegoballet.org San Diego Rep Playwrights Project Presents Plays by Young Writers, Feb. 8-9 “Clybourne Park,” through Feb. 10 “The Mountaintop,” March 2-31 sdrep.org SDSU School of Theatre “Crimes of the Heart,” Feb. 22 – March 3 theatre.sdsu.edu

January 2013

MUSICAL PERFORMANCES Balboa Theatre Suzanne Vega, Feb. 12 “The Ultimate Doo-Wop Show,” Feb. 14 Academy of St. Martin in the Fields, March 2 sandiegotheatres.org Museum of Making Music Peter Sprague’s Bop Moderno, Feb. 16 museumofmakingmusic.org San Diego Civic Theatre “Samson and Delilah,” Feb. 16-24

Through March 3

Taste of San Diego Craft Brews, Feb. 16 sandiegohistory.org Family Winemakers Tastings, March 9 familywinemakers.org

Nonprofit & FUNDRAISERS “Hearts, Hats and Heels,” Feb. 6 finesd.com Borrego Springs Golf Classic, Feb. 8 sdyouth.org Fashion 4 Philanthropy, Feb. 8 fashion4philanthropy.org Rady Children’s Hospital Foundation Charity Ball, Feb. 16 helpsdkids.org Community Garden Day, Feb. 17 shaktirising.org

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SPORTS TOURNAMENTS & WALKS Kim Walker-Smith and Derek Johnson, March 8 sandiegotheatres.org San Diego Symphony Gil Shaham and Akira Eguchi, Feb. 7 “Scheherazade,” Feb. 8-10 The BBC Concert Orchestra, Feb. 15 Bonnie Raitt, Feb. 23 “Pipes and Drums of Black Watch,” Feb. 24 sandiegosymphony.org

“Don Juan,” a San Diego Ballet and Javier Velasco’s World Premiere

FOOD & WINE Venissimo Cheese Tasting, Feb. 8 westgatehotel.com The Ultimate Valentine’s Trio: Wine, Cheese & Chocolate, Feb. 9, 16 mwineeducation.com

Los Peñasquitos Canyon Preserve (Carson’s Crossing), Feb. 9 Indian Hill, Feb. 10 Clevenger Canyon, Feb. 16 Moonlight Canyon and Inner Pasture, Feb. 23 Torote Canyon and Palm Bowl, Feb. 24 sdnhm.org The 4th Annual Puppy Love Run/Walk, Feb. 10 kintera.org 3rd Annual Randy Jones 5k for Independence, Feb. 16 hgh.kintera.org Max and Jake’s Big Race, Feb. 24 maxandjakesbigrace.kintera.org San Diego Half Marathon, March 10 sdhalfmarathon.com

COMMUNITY INTERESTS 21st Annual San Diego Brazil Mardi Gras Carnival, Feb. 9 brazilcarnival.com Mardi Gras in the Gaslamp, Feb. 12 gaslamp.org San Diego West Coast Championship at the Convention Center, Feb. 16 sharpinternational.net

The Dinner Detective, through Feb. 9 thedinnerdetective.com

31st Annual San Diego Chinese New Year Food and Cultural Fair, Feb. 16-17 sdcny.weebly.com

Mardi Gras Brunch, Feb. 10 oma-online.org

San Diego Latino Film Festival, March 8-18 sdlatinofilm.com

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

Paula Kalb Home Loans Manager NMLS ID: 632821 858.847.6424 12340 El Camino Real San Diego, CA 92130 paula.e.kalb@bankofamerica.com

Aaron M. Gordon Home Loans Manager NMLS ID: 557050 760.268.4371 6005 Hidden Valley Rd., Suite 110 Carlsbad, CA 92011 aaron.gordon@bankofamerica.com

Curt C. Conkling Home Loans Manager NMLS ID: 237743 619.321.0700 9095 Rio San Diego Dr., Suite 100 San Diego, CA 92108 curt.conkling@bankofamerica.com

An exceptional neighborhood deserves exceptional service.

When you call Bank of America, you can rest assured that our top priority is providing personal service with clear and straightforward information so you can make well-informed home financing decisions.

Credit and collateral are subject to approval. Terms and conditions apply. This is not a commitment to lend. Programs, rates, terms and conditions are subject to change without notice. Bank of America, N.A., Member FDIC. Equal Housing Lender. Š2010 Bank of America Corporation. 00-62-0112D 03-2012 ARQ0M1W0

John S. Traylor Home Loans Manager NMLS ID: 162754 619.205.5610 Gateway Bldg. 476 3rd Ave. Chula Vista, CA 91910 john.traylor@bankofamerica.com

Marylou Costas Home Loans Manager NMLS ID: 632960 858.848.2536 13520 Evening Creek Drive N, Suite 140 San Diego, CA 92128 marylou.costas@bankofamerica.com

Matt Arbogast Home Loans Manager NMLS ID: 490905 858.678.1565 4370 La Jolla Village Dr., Suite 100 San Diego, CA 92122 matthew.arbogast@bankofamerica.com

We offer a variety of mortgage solutions for qualified buyers. From the beginning, we will work closely with you to make sure the process is as efficient and convenient as possible.

If you are planning to purchase or refinance, you can experience exceptional service right in the neighborhood. Contact one of our mortgage loan officers today.

858.259.6070 SamuelScottFG.com

MORTGAGE ADVISORS

MAKE 2013 YOUR BEST YEAR YET

By Partnering with a Mortgage Company that puts your needs rst.

Christian Alvarez DRE 01344278 NMLS 374859 Dean Brown DRE 01329882 NMLS 294447 Kim Churchill DRE 0120249 NLMS 346846 Mark Feder DRE 01210598 NLMS 867081 Julie Grove Miller DRE 01217008 NMLS 243259 Mitch Palmer DRE 01358376 NMLS 300298 Brian Reynolds DRE 01201264 NMLS 308192 Debra Roberts DRE 01123039 NMLS 290223 Mark Robertson DRE 01464366 NMLS 321066 Alex Scoma DRE 01435533 NMLS 331049 Lis Shupp DRE 01067468 NMLS 294083 Keith Sims DRE 01255173 NMLS 633006 David Talbott DRE 01402762 NMLS 308119 Todd Pianin DRE 01214480 NMLS 304014 Russ Schreier DRE 01132391 NMLS 219800