San Diego September 2014

SHOP

Edition

Kayla REID WORTH THE WAIT. THREE GASLAMP VENUES WE COULD NOT WAIT TO GET INTO.

AT FLORENT RESTAURANT & LOUNGE

AD

TEAM

the

ASHLEY HICKSON, COO/CO-FOUNDER Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping found LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.

MIKE TODD SMITH, MARKET MANAGER Mike was born in Los Angeles, raised in Laguna Beach with his Mother and in Rancho Santa Fe with his Father. An avid surfer and snowboarder from the age of 5, Mike has put his energy into his career with LOCALE. Before his days with the publication, he spent his youth graduating from Laguna Beach High School and then onto graduating from the University of Arizona. After college, Mike helped create ECCO Restaurant and then later a custom golf car company, LUXE. In 2012, Mike found his passion with working with LOCALE and building a home in San Diego.

REILLY KAVANAUGH, DESIGNER With a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs. She’s a girly tomboy who simultaneously dresses like a fashionista and struts her stuff at the firing range with the accuracy of a sharp shooter. Reilly is also a CrossFit fanatic and is allergic to almost everything.

ERIN PRICE, SALES AND MARKETING COORDINATOR

Is your soul like mine? Do you keep it in a box? Does it rattle a cup across the inside of your ribs, begging to be released? My soul wants to explore. It absolutely despises television, computers and offices. It loves airplanes, new restaurants, music and learning. It loves travel, dancing, meeting new people and adventures.

This magazine was always intended to be a soul release; a key to its freedom. We explore restaurants you haven't tried, places you want to visit and interview people from whom you can gain perspective and knowledge. We want to give your soul hope—hope that a world exists beyond those hollow keyboard strokes, outside of chain restaurants and your circle of friends.

I took offense to comments made to me several times recently. People kept telling me that I looked tired. I would rub away my wrinkles, check my face in the mirror and reluctantly agree with them, chalking the bags and wrinkles up to working too hard.

I won't apologize for them anymore. I have earned them.

Each wrinkle was earned. Each dark circle came from a night out, exploring, living, allowing my soul to drag me around, doing its bidding. I say push away from your desk, uncork that bottle, map trips to far away destinations, eat your dessert and dance your ass off.

Stop catching up on "your shows" and stop trying to get a good night’s sleep. If you are tired of looking tired, just wait…the mortuary will make sure you look rested and peaceful.

Enjoy our suggestions.

Erin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. She is restless by nature and has her sites set on trips to Australia and Europe in the coming year. You might find her playing beach volleyball (a sport she played throughout high school) or walking one of her dogs.

Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.

JASON KOSKY, SALES AND MARKETING Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. The first sales/ marketing position he ever held was with a company his father started in his home. That was the beginning to a long list of successful sales positions in his life, which Jason attributes to his late father. Family has always been most important to him, and now, he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”

ANDRE MATAELE, SALES AND MARKETING Born and raised in Hawaii, Andre has made Southern California his home for the past three years. After finishing college he was fortunate enough to live abroad in different countries such as Bali, Thailand, Puerto Rico, and the Dominican Republic. He feels his experiences have molded him into the person he is, and never takes his opportunities for granted. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.

ALEXA ERICKSON, PRINT EDITOR Born and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa is thrilled to be a part of LOCALE, as working in editorial has always been her passion. An eclectic soul, you can find her anywhere from the city to the beach, hitting up art shows, music events or staying active with surfing, yoga and hiking.

MICHELLE SLIEFF, WEB EDITOR

ERIK HALE PUBLISHER

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Michelle is a local of Southern California's coastal cities. She enjoys hiking, poetry, and cured meats, but not necessarily in that order. Her favorite food is Mexican, but that's probably because it's more available than the Hungarian cuisine she grew up on. Michelle has been in the restaurant industry professionally for the last ten years, and unprofessionally her whole life. She received her BA in Creative Writing from CSULB and is currently working on her Master's degree in Poetry. If she's not at the table next to you in your favorite restaurant, then she's writing content for LOCALE magazine’s website as web editor.

the CONTRIBUTORS SEPTEMBER 2014

WRITERS

GRETCHEN HACKMANN Gretchen Hackmann is the founder of Nubry.com—San Diego’s #1 fashion, beauty, health and lifestyle blog—holding a BS in Business Administration from Babson College with concentrations in Marketing and Entrepreneurship. Her expertise lies in digital marketing, branding and online strategy. Gretchen has a PhD in Style, is a Mrs., and is referred to as the Martha Stewart of Plants by those who know her home cooking. She can be spotted wearing boyfriend jeans and five-inch Saint Laurent pumps. @nubry

University, Long Branch. She moved to sunny San Diego to enjoy all that it has to offer, including the beach, the music scene and the opportunity to share her love of Journalism with others. She hopes to continue writing by making a career of her first true love: words.

JENNIFER LE

JEFF FARSAI

When she’s not being a college student five days a week, Jennifer can be found in one of three places: at home, the beach or a Starbucks! She considers herself to be a humanitarian, Pinterest addict and a writer by hobby. Traveling is one of Jennifer’s favorite things to do; her travel journal is her most prized possession.

Jeff Farsai specializes in editorial, celebrity, fashion, sports and wedding photography. After earning his B.F.A. in Photography and Visual Communication, he quickly dove into the commercial world of photography.

Since then, Jeff has photographed countless celebs, musicians and gold medal athletes all over the world. He recently started writing and directing music videos; and is also working on a feature film, projected to be out in 2014. www.JeffFarsaiPhotography.com

HEIDI MARES Heidi is the owner and style blogger of A FASHION STATEMENT, San Diego’s premier style blog. She works in business development for public relations and enjoys collaborating with brands that match her personal style.

JESSIE DAX-SETKUS

BRITT HACKMANN Britt Hackmann is the founder of Nubry.com—San Diego’s #1 fashion, beauty, health and lifestyle blog—holding an MBA and BS in Business Administration from Babson College with a concentration in Entrepreneurship. Her expertise is in retailing management and marketing analytics. Britt can be spotted on the SD Polo fields or Aspen’s Ajax, and she loves her body-con Roland Mouret dresses the way she loves her Bogner pants. @nubry

Jessie Dax-Setkus is a resident of Southern Orange County and a graduate of California State University Fullerton. She is a freelance writer with an advertising background and experience in social media, public relations, copywriting and blogging.

She also has a passion for non-profit organizations, is a world traveler, a food fanatic and a hedgehog enthusiast. www.cargocollective.com/ jessiedaxsetkus

KYLE ANDERSON Kyle is a Rhode Island native who has resided in San Diego for the past three years. She has a Bachelor’s Degree in Journalism and is currently enrolled in a program for fashion merchandising.

PHOTOGRAPHERS

MATT DOHENY Matt Doheny strives for visual excellence and creativity through the lens in which he sees the world. His journey has taken him to many places.

With a lifelong passion for music (he has been playing guitar for as long as he has been shooting photos), Matt Doheny says, “Music and photography are like my two hands, always with me and on my mind.” www.mattdoheny.com

KARLY SHIMAMOTO Karly is a lover of all the beauty and diversity that Orange County has to offer. She graduated from UC Irvine with a BA in English and despite the struggles that burden any liberal arts major she has a passion for words that convinces her writing will always be a worthwhile pursuit.

DEIRDRE MICHALSKI Deirdre Michalski is a travel and culinary writer covering topics near and far. She’s always on the hunt for the next hot chef, or the best in regional cuisine. You can read more about her adventures on her website www.TastesAndTravel.com. When not tied to her iPad, or traveling, she can be found in her garden or on the bike path along the coast.

NICOLE FERA Nicole is a New Jersey native who studied English and Journalism at Monmouth

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NANCY VILLERE Nancy Villere has been a professional photographer for 18 years. Her passion for photography lies in the discovery of another human being. Her clients’ energy and excitement gives her energy, making their images a co-creation. She is currently uncovering her purpose as a photographer through her studio work at Crush Photo Studios. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and selfconfidence women experience after their sessions. www.crushphotostudios.com

DHRUMIL DESAI Dhrumil Desai is a fashion and beauty photographer who focuses on creating sophisticated, elegant photos. His images highlight the fashion but also develop a relationship between the viewer and the photo by having a strong character present. He created a series of photographs taken from the window seat of an airplane, which won him an award in the Fine Arts category in the 2nd National Photo Awards held by the Government of India’s Ministry of Information and Broadcasting. www.dhrumildesai.me

the CONTRIBUTORS SEPTEMBER 2014

ANH NGUYEN

KARL GARRISON

Anh Nguyen is a photographic and cinematographer artist who specializes in creative lifestyle portraits, weddings and action photography. His clients range from the NBA to modeling agencies. Anh grew up in Dallas and has taken a new turn by currently residing in Southern California, where he plans to continue his imaginative efforts with his art. www.anhstudio.com

Karl is a U.S. Marine Corps veteran, photographer and lover of the cultural diversity seen in food.

His life journey has taken him throughout most of the U.S. and all over the world. These experiences have given him a deep appreciation for food’s roll in bridging cultural gaps and strengthening relationships. Quiet and observant of the world around him, he hopes his photography will bring people back to the table. www.karlgarrison.com

ANGEL KING West Hollywood based photographer Angel King is a self-proclaimed endurance addict who focuses her art on capturing the essence of competition, emotional battles and individuality of athletes, adding a fresh, creative, artistic perspective to Action Sports Photography. She also specializes in Product and Real Estate-Architectural Photography as well as Digital Retouching. www.angelkingproductions.com

STYLISTS

1/3 ad?

MICHAEL WESLEY Michael Wesley is a San Diego based lifestyle photographer who brings a unique eye for style and color to any project. With travel in 26 countries, a die-hard love for the ocean and an appetite for adventure, this California surfer is always on the hunt for capturing the coastal lifestyle that he is so lucky to live.

Check out his work at www.bluewesley.com

CHRIS CHAVIRA Southern California photographer Chris Chavira regularly shoots corporate, portrait, entertainment and advertising photography. He has been published with clients of all sizes and industries. Chris is energized by creating impactful images for clients. Use of light, composition, space and storytelling all play a part in the process. www.ccimages.com

STYLE BY F.E.A Francisco, Eddie and Alex Barragan are three freelance fashion stylists from Orange County who collectively form Style by F.E.A. Working as a team, the Barragan brothers give clients the unique experience of having three creative minds working as one. Apart from being fascinated by all things fashion, the brothers have a genuine interest in helping others look and feel their best. www.stylebyfea.com

DISTRIBUTION TASO PAPADAKIS Taso Papadakis is a professional commercial art and editorial photographer, whose images are known for their strong narrative and light. Originally from Los Angeles, he studied religion on scholarship at the University of Southern California. He came to photography via Polaroid portraiture and 35mm film in the year 2000. In addition, Taso has also worked abroad on longterm photo documentary projects benefiting the remote pueblos of El Salvador. www.tasophoto.com

CHUCK FEDALIZO A San Diego based freelance photographer, Chuck Fedalizo’s recent work includes runway coverage, editorial work, featuring designs by Mark Roscoe (Chicago), Kenneth Barlis (San Diego) and Shekhar Rahate (W. Hollywood), food photography and charitable contributions benefiting The Vision of Children Foundation and The Lone Survivor Foundation. www.cfphotog.smugmug.com

RICK RAMIREZ When racks run out, Rick runs in.

LOCALE MAGAZINE

Contents SEPTEMBER 2014

THIS ISSUE: Shop

76 91 18 |

LOCALE LOOKS

Waiting

We Couldn't Wait for These Three Gaslamp Venues to Open, So We Arrived a Little Early and Waited

GUIDE

Shop Talk

Presenting Our Extensive Guide to Boutique Shopping in San Diego

| SEPTEMBER 2014

102

THAT’S WHAT SHE SAID

Welcome to the Neighborhood

Where to Eat, Drink, Play and Stay Throughout San Diego

LOCALE MAGAZINE

Contents SEPTEMBER 2014

EAT/DRINK

126 ESCAPE

The Summer of My Dreams Gaining a Healthier Perspective on Staying Thin

62 DRINK FEATURE

Raise Your Spirits 28 EAT EXPERT

All Fired Up

It All Started With One Oven and One Idea

Craft Cocktails From San Diego’s Best Bartenders

DO

132 FIRST TIMER’S GUIDE

Taste the Rainbow

Covered in Colors at the “Happiest 5k on the Planet” 137 NATIVE KNOWLEDGE

Special Edition: Tastemakers Monday Through Sunday, by Locals

HOME 113 DO EXPERT 36 VS. BEST BITE

Open Your Mouth

Presenting Our Picks for San Diego’s Best Bites

Paddle Power

Ocean Enthusiast and Philanthropist Jack Shimko Paddles for Life 117 RACE TRACK GUIDE

Guide to the Fall Del Mar Racing Season

Del Mar Celebrates the Bing Crosby Season With All the Glamour and Glitz of Old Hollywood

148 SETTING THE TABLE

Watching the Ball Drop

Succulent Seafood and Sunsets at Pacifica Del Mar

122 FEATURE 54 MEALS DECONSTRUCTED

Ocean to Table

Learning Why Fresh is Best 20 |

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Where the Rubber Meets the Road

Luke Mysse Cycles for a Cause in His Fight Against Severe Acute Malnutrition

152 SU CASA

Seaside Bungalow

Newly Renovated La Jolla Home Stuns With Ocean Views and Open Concept Layout

All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.

LOCALE MAGAZINE ph: 858.848.9101 | fax: 949.682.4807 info@localemagazine.com COVER Photographed By: Dhrumil Desai, www.dhrumildesai.me Model: Kayla Reid of ReFresh Talent Agency, www.refreshtalent.com Styled By: Style by F.E.A, www.stylebyfea.com Makeup & Hair By: Brie Leach for MAKE UP FOR EVER, www.briedoesmakeup.com Location: Florent Restaurant & Lounge, 672 Fifth Ave, San Diego, CA 92101, www.florentsd.com Clothing Provided By: Rebecca Minkoff, www.rebeccaminkoff.com Necklace Provided By: Rebecca Minkoff, www.rebeccaminkoff.com

Making THE ISSUE

For our September issue, we stopped by three up and coming San Diego spots we couldn’t wait to open: AD Nightclub, Don Chido and Florent Restaurant & Lounge.

Our stylists, Style by F.E.A, wanted to bring out the avant-garde atmosphere of our locations with Rebecca Minkoff’s designs—the bold prints and textures of the pieces looked perfectly young and feminine, but still edgy on our cover model, Kayla Reid. The jacket was one of their favorite pieces from the collection, so they decided to make it the key piece of the look and built an outfit around it.

For Kayla’s makeup, Brie Leach for MAKE UP FOR EVER lined her lips in a deep maroon by NYX and in contrast her complexion was fair and matte. She used MAKE UP FOR EVER Face & Body Foundation, followed by Smashbox Halo Hydrating Perfecting Powder. Brie paired soft cream eyeshadow (L'Oreal's infallible in Endless Pearl) and black winged liner to give Kayla a look that was casual with a polished edge.

Fashion photographer Dhrumil Desai worked with the editorial team in creating the lighting for this spread. After finding out all three locations were under construction, Dhrumil chose to show the stark contrast between the construction and the beautiful fashions from Rebecca Minkoff. So with the help of his photo assistant Allen Chen, a large deep white parabolic umbrella from Profoto was used as the main modifier on the very versatile Bowens monolight to get that harsh yet soft lighting quality seen in most of the photos in the fashion spread.

He thinks that it's this contrasting light quality that helped focus on the beauty amidst the chaotic nature behind the yellow caution tape of the construction zone.

Cover model Kayla's very first magazine shoot was for LOCALE and now, being on the cover, Kayla is both grateful and driven to achieve more goals. With a lot of things in the works at the moment, and a long list of accomplishments to conquer, Kayla feels her career is only just beginning.

PHOTO BY: Michael Wesley

eat /drink

September

2014

28 EAT EXPERT Restaurateur of the Year, Sami Ladeki, Tells Us About His Culinary Empire

36 VS. BEST BITE Our Resident Foodie Seeks Out the Best Forkful of Flavor She Can Find for This Tastebud Takedown

54 MEALS DECONSTRUCTED Fish 101 Brings New Meaning to Eating Like a Local

62 DRINK FEATURE San Diego’s Top Cocktail Connoisseurs Spill Their Best Recipes

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VS. BEST BITE Open Your Mouth

JAKE’S DEL MAR 1660 Coast Blvd Del Mar, CA 92014 858.755.2002 www.jakesdelmar.com

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SEPTEMBER 2014

ALL UP It All Started With One Oven and One Idea WRITTEN BY: MICHELLE SLIEFF INTERVIEW BY: TANYA LICHTENSTEIN PHOTOGRAPHED BY: CHUCK FEDALIZO

THE EXPERT SAMI LADEKI Owner & Chief Executive Officer, Ladeki Restaurant Group

Favorite Sammy’s Pizza: Sun-Dried Tomato

F

illed with the sweet smell of marinara and spice, Sammy’s Woodfired Pizza and Grill recently celebrated its 25th anniversary of its flagship location in La Jolla. Offering not only the best pizza in La Jolla, but also a piece of history to its natives, it’s the place that locals of the area grew up walking into as high schoolers and now frequent as adults.

Overtime, the creator of this local favorite, Sami Ladeki, rose to the challenge and conceptualized other innovative restaurants, including the award winning Roppongi Restaurant & Sushi Bar. An innovator of the industry, he has proven that drive and passion can transform one empty dining room into a multitude of busy restaurants.

We sat down with the restaurateur of this culinary empire to find out just how hard it was in the beginning and how he pushed past the setbacks to become a successful businessman.

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Red Quinoa Salad photo by: BREVIN BLACH

Named “Restaurateur of the Year” by the California Restaurant Association

SAMMY’S WOODFIRED PIZZA AND GRILL 702 Pearl St La Jolla, CA 92037 858.456.5222 multiple locations in California & Nevada www.sammyspizza.com

“YOU ALWAYS WANT TO BE DIFFERENT IN THIS INDUSTRY AND STAND OUT.”

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Q: First, congratulations! Sammy’s Woodfired Pizza and Grill recently celebrated its 25th anniversary. A quarter of a century in the restaurant business is a tremendous feat. What do you attribute your success to?

Sami Ladeki: I went to college to study the hotel and restaurant management business, where I learned the basics. I spent years in hotels as a food and beverage director. I opened a lot of hotels, restaurants, bars, coffee shops and night clubs. I learned a lot over the years.

You become a part of it. It becomes a lifestyle. It’s not unusual for someone to commit like this when they become a part of this industry. I am committed. I have standards, and I do not compromise. I have a heart attack when I see a dish without enough parsley on top (laughs). It’s something in you that is hard to describe. People notice.

“I’m not a culinary chef.

I am a hobby chef, and because of that, I chose to do pizza.”

Q: Take us back to your grand opening. What were your thoughts and was your first day smooth sailing?

SL: I have to say, it was not smooth sailing. Like anything you do in life to be successful, you have to work hard. Nobody came the first week! It was scary. Then, to my surprise, maybe it was fate or something, this gentleman walked up to me one day. His name was Jack Monaco, and he was the only person in the restaurant. He sat me down and told me I had the best pizza and that he was going to write an article about me. I couldn’t sleep at all that night. I was just waiting for this article to come out. Afterwards, people flocked to try it and that’s what saved my life. I always wanted to thank this guy for what he did for me.

Q: You made the decision to bring wood-fired pizzas to the region. What led you to choose this cooking method as opposed to a conventional pizza oven?

SL: I was surprised to find that no one was using wood-fired ovens around here, and I thought that maybe I’d do something different. You always want to be different in this industry and stand out. People are always looking for the next restaurant that has that unique item on the menu that no one else has.

Q: Given the myriad of food choices that you could have built your menu around, why did you choose pizza?

SL: I’m not a culinary chef. I am a hobby chef, and because of that, I chose to do pizza. I also didn’t have the resources or the money to hire a chef of my liking. I thought that I had to do something that was easy to make and that I could do myself. It was because of this that I chose something very special. It’s comfort food.

Balsamic Grilled Chicken salad photo by: JEFF CORRIGAN, Salted Caramel Pudding photo by: BREVIN BLACH, Pizza photo by: BRIAN MANNASMITH

Q: Is there one pizza that has stayed the same after all this time? Do you have a favorite item on the menu?

SL: Most of the pizzas stayed the same. A few years back we tried to innovate and change things up but we practically caused a riot on the street, so we brought them back. You learn as you go. My favorite pizza is the Sun-Dried Tomato on the rustic crust. It’s very thin like a crepe. I also like the Five Cheese pizza with gorgonzola. I am trying to eat healthier at this time in my life, however. I’m eating more salads and fruits.

Q: You also have another popular restaurant located in La Jolla called Roppongi Restaurant & Sushi Bar. The menu features Asian fusion cuisine and is simply fantastic. What inspired you to make the leap from pizza to Hamachi Crudo?

SL: The idea came from when I was in Tokyo. I was told to visit this area in Tokyo called Roppongi, that’s very popular. I went, and it was very lively. The name stayed in my head. Then, two years later, I decided to do something different than pizza. This stemmed from my background in traveling. I always wanted to venture out. I enjoy coming up with new concepts.

Q: A successful brand like yours is not possible without a great team. What can you tell us about the Ladeki Restaurant Group team?

SL: After the third restaurant that I opened, I was able to gain my confidence and recognize that this concept was very popular and that what I’ve done is here to stay. I knew it was time to think about the future. Solo wasn’t going to work, so I hired more people to join the team. I hired a reputable chef who became a partner and is still with us. He is the CFO. I also hired VP of Operations that became a partner. They are very good people who work hard, day and night, to get to the point of where we are today. Then we set up this organization with different departments. We have a really great team. The team has to believe in the product.

This is not a nine to five job. You have to be constantly thinking about it.

Q: In your expert opinion, what elements make for a superb dining experience?

SL: People say location and I agree, but sometimes you go to a place that you think is a great location and it isn’t. I like a restaurant with good lighting, especially living on the West Coast. I always think that what makes a dining experience is the quality of food and the service. I also think the atmosphere is very important.

Q: When you update or design new menus for your restaurants, where does your inspiration come from?

SL: You always want to be different. Food is like fashion. You start producing a product that matches the trends. We’re always looking for things that are sharable and fun; items that keep up with innovation.

Q: Most industry insiders agree that the restaurant business is tough and failure is probable. What keeps you motivated? What advice can you offer aspiring restaurateurs?

SL: Knowing what food to order is key and the way you run the restaurant is also key. Where there is a will there is a way. You have to be persistent and innovative. Some ideas work, and some don’t, but you have to keep working at it. Never give up!

Q: It’s been 25 years in the industry. What’s next?

SL: People ask me this all the time. I’ll probably open another restaurant (laughs). I’m not ready to sit on a beach all day. This keeps me healthy. It’s more of a lifestyle for me. I’m really impressed with this new generation and the importance of the quality of food. But yes, I think I will probably open another restaurant. I am still thinking about the idea of what it will be, but it hasn’t fermented in my head yet.

vs the TASTEBUD TAKEDOWN

SUBLIME TAVERN 3790 Via De La Valle #301 Del Mar, CA 92014 858.259.9100 www.sublimetavern.com

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open

your mouth Presenting Our Picks for San Diego’s Best Bites

WRITTEN BY: KYLE ANDERSON PHOTOGRAPHED BY: MICHAEL WESLEY

W

hat is our definition of the “best bite”? It’s that perfect balance of flavors, combining acidity, sweetness, salt, heat and a touch of zing to create that best-thing-you’ve-ever-tasted-in-your-life occasion.

It’s that moment when you’re posting a picture to Instagram, so people believe what you’re talking about when you tell them how amazing it was. It can also be the inaudible sound of pleasure exhaled after that initial taste—that visceral juncture where you take a second to really appreciate all the hard work and attention to detail that went into creating the dish of which you just took the best bite ever.

Along with the beautiful weather San Diego provides, it’s also home to some of the tastiest cuisines in the state, dazzling with well-known, five-star restaurants as well as smaller must-try spots. I had the pleasure of visiting nine fabulous places all over the county, trying their amazing food and meeting the brains behind the creations—each chef filled with immeasurable passion for their work. The dishes, all so wonderfully different, really showed that the execution of delectable food in San Diego is topnotch.

Check out our picks and decide which location to visit for your next “best bite.” | SEPTEMBER 2014 | 37

best bite:

polpo con rafano

Davanti Enoteca 1655 India St San Diego, CA 92101 619.237.9606 | www.davantienoteca.com

Winner: best innovative dish As I prepared myself to become stuffed with traditional Italian food, I was pleasantly surprised at what this lovely restaurant with a quaint outdoor brick patio had to offer. Smack dab in the middle of Little Italy, they have an aperitivo style of dining, including both large and small plates with the idea of sharing in mind. I tried the Polpo con Rafano, a seared octopus dish, which amazed me due to the plate being taken up by two whole tendrils. As I

cut in and tasted the seared seafood, I was wowed by how succulent the meat was. The squared bits of pork sprinkled over the plate gave it a slightly salty addition, and the horseradish aioli, not too overpowering, complemented the octopus. I was also urged to try their staple, Focaccia di Recco, which I did not refute. A unique take on cheesy bread, this style uses baked focaccia filled with fresh cow cheese that tasted like a pillow in my mouth.

What’s more is that it was served with an entire honeycomb, adding a syrupy sweetness to confirm why this is a must have appetizer.

NATIVE KNOWLEDGE: Davanti Enoteca's weekend brunch comes with a huge make-your-own Bloody Mary bar, offering every pickled item imaginable, over fifty hot sauces and complete with a drink expert to guide you.

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The squared bits of pork sprinkled over the plate gave it a slightly salty addition, and the horseradish aioli, not too overpowering, complemented the octopus.

best bite:

soba noodle salad

Alchemy

CHEF TROY OFTEDAL

1503 30th St San Diego, CA 92102 619.255.0616 | www.alchemysandiego.com

NATIVE KNOWLEDGE: On the weekends, Alchemy offers a Bottomless Bellini Brunch from 10-2pm featuring $8 bottomless bellinis.

Cyclists get 15% off.

A local South Park joint, Alchemy’s name and concept derive from the definition of the word: turning something ordinary into something special. With artwork hanging on the walls, a giant metal sculpture in the middle of the restaurant and old donated books glued to the ceiling, it’s clear they are living up to their meaning. With a cultural fare menu that’s seasonal, chef Troy Oftedal has great variables to work with, and one of the fruits of his labor, a cold Soba Noodle Salad, encompasses not only culture and season, but simplicity. By not adding too many elements, this salad sits extremely well on its own. Filled with soba noodles, large luscious prawns, marinated lotus root, thinly shaved red radish, baby arugula, orange, micro greens and donned with a soy ginger dressing, this dish is light and refreshing. The softness of the noodles alongside the crunch of the prawn, lotus, and radish make for perfect symmetry. Try the Soba Noodle Salad with one of Alchemy’s signature cocktails, like the In The Wind, a drink consisting of Ballast Point’s Three Sheets Rum, lime juice, bitters, and house made guava soda.

Donned with a soy ginger dressing, this dish is light and refreshing. | SEPTEMBER 2014 | 39

best bite:

california seafood tower Jake’s Del Mar 1660 Coast Blvd Del Mar, CA 92014 858.755.2002 | www.jakesdelmar.com

Winner: Best classic dish Chef Duvinh Ta, who’s been with the company for eight years, whipped up an amazing appetizer called the California Seafood Tower. Get ready for a generous helping of fresh, succulent Langostino lobster and shrimp that are nicely accented with diced avocado, spring mix dressed with a black sesame dressing and an orange Thai chili sauce that gives the dish just the

right kick and sweetness to make it come full circle.

It’s a light fare and a great introduction to the rest of the eclectic dishes on the menu. Chef’s favorite thing to cook lately is their BBQ ribs, which they dry rub and slow roast in the oven for about three hours, so when it hits your plate it’s falling off the bone. Another one of his front-runners, the pan-seared Mahi Mahi, comes with a quinoa cashew cake, spring salad and finished with a coconut ginger cream. Located right on the beach and a mile from the race track, this local favorite recently revamped their place, so be sure to stop by to check out the new digs and enjoy the view.

It’s a light, delicious fare and a great introduction to the rest of the eclectic dishes on the menu.

CHEF DUVINH TA

best bite:

macadamia crusted alaskan halibut The Fishery 5040 Cass St North Pacific Beach, CA 92109 858.272.9985 www.thefishery.com

Winner: best local favorite Nestled in the heart of North Pacific Beach for the last 18 years, The Fishery is a local favorite for many reasons. Having a menu void of anything but seafood and selling strictly wild caught product is what makes them unique as well as confident in the quality of what they’re putting on the table. Alongside the restaurant, they have a seafood market as well as a warehouse where they are a supplier for 200 other restaurants in the area. I had the pleasure of trying their top seller, the Macadamia Crusted Alaskan Halibut. This dish did not disappoint. The aroma alone drew me in, while

the array of mouthwatering flavors kept me hooked, from the richness of the macadamia nut and the Yukon gold mashed potatoes to the sweetness of the cara cara blood oranges and the heat of the pickled jalapeno. The wild Alaskan halibut, the crème de la crème of fish, was a melt in your mouth delicate flake of perfection.

Chef Paul Arias, who has been with the restaurant for six years, explained that they’re fortunate to have the warehouse because it gives him access to the fish in its entirety (imagine a whole swordfish getting plopped down on your cutting board) giving him belly and cheeks to add to the menu, among other things.

Chef attributes the success to the owners Judd and Mary Anne Brown for sticking to their guns with wild product (not an easy feat), which in turn has led to customers eating lunch there and then returning the same night for dinner.

The wild Alaskan halibut, the crème de la crème of fish, was a melt in your mouth delicate flake of perfection.

best bite:

quinoa & squash cakes Blind Burro 639 J St San Diego, CA 92101 619.795.7880 | www.theblindburro.com

When your city is located 15 minutes north of Tijuana, Mexican food is on every corner, but what you don’t always have is a Mexican menu offering Baja coastal cuisine that transports you to Rosarito and Ensenada, while you’re sitting a block away from Petco Park. The Quinoa and Squash Cakes dish is a vegetarian appetizer invented with the veggie burger in mind but with a sharing aspect. Seared

queso Panela cheese and a red bell pepper, shallot, and thinly shaved raw calabacita salad dressed with a zesty orange vinaigrette accompanied the generously sized cakes. The last element was a pesto that replaced the traditional pine nuts with pepitas and traditional basil with cilantro. Never having Panela cheese before, I fell in love with the slightly salty yet soft and creamy cheese reminiscent of mozzarella.

The cheese and the rich and flavorful pesto sauce accented the bountiful veggie cakes excellently, and although I am not vegetarian, I will be coming back to order this dish.

NATIVE KNOWLEDGE: The menu uses fresh local seafood, an abundance of Mexican chilies (fresh and dried) and different salsas (cooked and raw) to bring you flavors and dishes that tie together the coast and the heart of Mexico.

The Quinoa and Squash Cakes dish is a vegetarian appetizer invented with the veggie burger in mind but with a sharing aspect.

CHEF SARA POLCZYNSKI

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best bite:

duck confit salad Jaynes Gastropub 4677 30th St San Diego, CA 92116 619.563.1011 | www.jaynesgastropub.com

One of the veterans in the area for a trendy farm-to-table movement, Jaynes menu is worldly without being crowded and contains age-old favorites like Fish and Chips, to Liverpool inspired items such as Bangers and Mash and Lamb Shepherd’s Pie. Choosing the Duck Confit Salad for its mouthwatering seared duck in a salad bed with crunchy candied pecans, salty feta cheese, and topped with a sweet pomegranate dressing, it became quickly apparent that texture and harmony were not amiss. Being a huge devotee to salads with nuts, cheese, and fruity elements, this dish has it all and more when rich and tender duck leg is added to the mix. One of Jaynes mottos is, “The less handling of the food the better and paying for great quality means never having to manipulate that product.” This cozy place sits in University Heights and has an adorable vintage feel complete with antique photos and cash register, to England reminiscent green hedges surrounding the outside patio.

This dish has it all and more when rich and tender duck leg is added to the mix.

NATIVE KNOWLEDGE: On Tuesdays, the gastropub offers a burger and any draft beer for $17.

best bite:

get figgy wit it pizza

Sublime Tavern 3790 Via De La Valle #301 Del Mar, CA 92014 858.259.9100 | www.sublimetavern.com

Winner: best new joint New to the Del Mar scene, Sublime Tavern brings you a tasty menu with all your comfort food favorites taken up a notch. With seven different styles of mac and cheese, as well as gourmet burgers, grilled cheese and pizza, owner James Limjoco hit the nail on the head when deciding what to serve up alongside his draft list carrying 40 craft beers. Making his own yeast starter for the crust of his pizza, it has a hearty crispness yet is also doughy, giving it unequaled balance. Serving up his cleverly named pizza, Get Figgy Wit It, I was thrilled to try figs on pizza, hoping to get turned onto something new—and it worked. Already aware that I love balsamic on just about anything, and a huge fan of

prosciutto, the combination of sweet and savory knocked my socks off, while the juicy chunks of fig melted right in my mouth in company with the gooey Parmesan cheese.

The bitter arugula was the perfect garnish to offset the richness, and as I washed it down with a sip of cold beer from the tap, I felt complete. Passionate about his customers’ experience, Limjoco draws from his own, stating, “When you’re drinking beer. it’s a communal thing, and this kind of food goes perfectly with that, which is why we keep it casual and serve food that’s shareable.

My ideal night out is getting together with a group of friends and eating food together.

My favorite part about owning a restaurant is walking around and seeing people getting together and having a blast.” Twice is just as nice with his second restaurant Sublime Alehouse in San Marcos offering a similar menu and a just as extensive beer list.

The combination of sweet and savory knocked my socks off, while the juicy chunks of fig melted right in my mouth in company with the gooey Parmesan cheese. | SEPTEMBER 2014 | 45

best bite:

california lamb Cowboy Star 640 Tenth Ave San Diego, CA 92101 619.450.5880 | www.thecowboystar.com

Winner: Best Bite In an up and coming area of Downtown called East Village, comes a unique restaurant with dishes that are not only amazing to taste but also works of art.

The décor is rustic meets elegant, with wooden and brick walls and big leather round booths finished with white linen tablecloths. Owners Victor Jimenez and Jon Weber pride themselves on purchasing all natural meat from small ranchers. I was presented with two dishes during my visit, the first being the Wild Sea Bream Confit, a Japanese fish that is white and mild with a very small flake and delicate flesh. The fish was prepared by poaching it in oil and finished by crisping out the skin to give it that lovely light crunch to start, followed by a smooth and mellow mouth feel to finish.

The wakame puree drizzle and decorative lotus root

gave it that Asian pizazz and the pickled radish and passion fruit sauce added sweet dimension. It was the second dish, however, the California Lamb, which really gave me a chance to experience what Cowboy Star is all about. As amazingly decorative as the last dish (if not more), I couldn’t figure out if I was staring at it because it looked so delicious or marveling at its beauty. Lamb happens to be my favorite meat and the vividness of the pinkish red color followed by the tenderness of the chew had me awarding it the best lamb dish I’d ever had the pleasure of tasting. Adorned with pea tendrils, pea flowers, three textures of pear and a lamb bourbon barrel-aged sherry vinegar au jus, I could barely take a break between bites. The best part of the dish may have just been the maitake mushroom corn cake with Gorgonzola cheese. This cornbread was so rich and sweet, pairing perfectly with the lamb loin, making it a true cowboy dish. I highly recommend coming to wine and dine here.

CHEF VICTOR JIMENEZ Adorned with pea tendrils, pea flowers, three textures of pear and a lamb bourbon barrel-aged sherry vinegar au jus, I could barely take a break between bites.

NATIVE KNOWLEDGE: If you like the element of surprise, book a Chef’s Tasting where you will be at the mercy of the kitchen with nine courses of their choosing.

best bite:

sauteed diver scallops

Avant 17550 Bernardo Oaks Dr San Diego, CA 92128 858.675.8550 | www.ranchobernardoinn.com/avant

Elegance is the one word that comes to mind when I enter this restaurant located inside the Rancho Bernardo Inn and it carries through from the décor to the presentation of the food. The generously sized Sautéed Diver Scallops plate looked elegantly tantalizing, adorned with a colorful bouquet of vegetables (some coming from their own garden). The potato rosti and peeled and shaved asparagus cooked perfectly, while the wild mushrooms and poached rhubarb created a colorful concoction. The scallops—sweet, tender, and moist, went well with the vibrant and tart rhubarb, making for the right marriage of flavors to make this dish an eclectic winner. Boasting a handful of outdoor fireplaces and sitting on one of the most beautiful golf courses in the area, it’s a no brainer where to have that next special date.

The generously sized diver scallops look exquisitely tantalizing, adorned with a colorful bouquet of vegetables.

NATIVE KNOWLEDGE: Unique to their restaurant is the charcuterie bar, where they slice the local and imported meats in front of you and present it with their variety house made mustard.

CHEF TOMÁS BAISTROCCHI

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EALS

NSTRUCTED

Meals

DECONSTRUCTED

• ocean to •

TABLE LEARNING WHY FRESH IS BEST WRITTEN BY: DEIRDRE MICHALSKI PHOTOGRAPHED BY: KARL GARRISON

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n the quaint community of Leucadia, located in the coastal city of Encinitas, we find the popular beachside dining spot, Fish 101 Restaurant. Popular among the neighborhood as a haven for fresh seafood, this delightfully rustic restaurant is the absolute darling of North County.

Fish 101 brings new meaning to the term “local.” Not only are most of the patrons locals, but much of the fish is caught within mere miles from the restaurant, as is the procurement of all the produce.

They source local, buy local and eat local. The farmer up the road, Farmer Leo, cuts the arugula with a knife and literally hands it to the chef, while a board behind the counter lists the farms where the produce was grown. They have a local vendor that provides handmade tortillas, they source five different breads from Sadie Rose in San Diego and offer a plethora of local, artisan craft beers.

“Our customers don’t just want to know where the fish is from—they want to know exactly where it was fished, the hook size, what line was used and even what bait it was caught with. Yup…. greenback mackerel was the bait. And the same holds true for the produce. They are as engaged as we are and we love it!”

- John Park, Co-Captain & Fishmonger The special item being prepared for us during our visit to Fish 101 was Albacore Tuna Tataki (tataki meaning lightly seared). Seeing all of the elements before us, we were especially drawn to the immense block of tuna. And as Chef John used his sharp handiwork to delicately slice the fish and vegetables, we eagerly awaited the final arrival.

Displayed on a white rectangular plate, the dish enticed with its glistening sauce atop the albacore and yuzu kosho, while the vibrant-colored vegetables made the meal pop. The fresh tuna, enhanced by the Asian-influenced citrus and soy sauce, melted in our mouths. The garnishes of avocado and radish provided the perfect amount of creaminess and crunch to the plate. The meal was sheer perfection.

Guests who dine at Fish 101 are in for a treat. The experience is just what one might expect in a local fish house on the North Shore of Hawaii or along the coast of Bora Bora. It is home-style with the comfort and ease of Auntie’s porch. Patrons often stand in line, approaching the counter with determination as an array of amazing, made-to-order meals are prepared.

FISH 101’S HAPPY HOUR: Tuesday-Friday from 4-6pm -To Eat: fresh shucked oyster for $1, Baja fish taco or grilled fish taco for $2.50 -To Drink: wine on tap for $5, Dos Equis on Tap for $3 or Brown Bag Beer for $4

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LEMON

YUZU KOSHO

ALBACORE TUNA

LIME

GARLIC

WATERMELON RADISH

EGG RADISH

AVOCADO

EXTRA VIRGIN OLIVE OIL

Fish 101 Restaurant 1468 N Coast Hwy 101 Encinitas, CA 92011 760.943.6221 www.fish101restaurant.com | SEPTEMBER 2014 | 55

< RAY LOWE

JOHN PARK >

•MEET FISH 101’S• CHEFS/OWNERS: Ray Lowe was the owner of Tokyo Go Go, one of the top sushi restaurants in San Francisco. He now proudly holds the title of Co-Captain and Beermonger at Fish 101.

John Park was a sushi chef in San Diego, and later moved to San Francisco working as a chef at Tokyo Go Go. His love of fish and the water have earned him the moniker of Co-Captain & Fishmonger at Fish 101.

to-go containers, recycle their cooking oil and serve their wine and most popular beers on tap. They also give back to the community, sponsoring a handful of pro surfers and supporting the local area high school, San Dieguito Academy. Just recently, they also participated in a benefit charity to help injured surfer Barney Miller and the documentary “No Means Go” that was created in his honor.

Ray and John are big believers in sustainability. In addition to their food sourcing, they use compostable

NATIVE KNOWLEDGE: w Wine on Tap: In the interest of being green, and reducing the use of bottles and containers, Fish 101 is one of the few restaurants in San Diego that offers wine via a special tap. They serve the Silvertap brand from Sonoma in two varietals: Merlot and Sauvignon Blanc. Both are very popular at $6.50 per glass.

w Customers can ask about nearly any ingredient on the menu to find out exactly where it was caught, grown or baked. w Because there is no table-side service, it is best to order everything you want all at once vs. returning to the line (this is code for purchasing the pitcher of beer vs. just one bottle or glass). w Towards closing time, if there is still a line outside, they will go to the last person and indicate that they are the final guest being served and to let others know who might arrive after them. Very good idea!

Not only are most of the patrons locals, but much of the fish is caught within mere miles from the restaurant.

THE LIST OF INGREDIENTS: Sashimi grade albacore tuna • Arugula • Avocado • Watermelon radish • Easter egg radish • Roasted sesame seeds (shiro gona) • Yuzu kosho* • Soy sauce (shoyu or soya) • Rice wine vinegar • Yuzu juice • Lemon • Orange • Lime • Katsuobushi** • Extra virgin olive oil • Garlic *Yuzu kosho: This is a Japanese seasoning, or condiment.

The green paste is typically found in a small jar and made from chili peppers, yuzu citrus peel and salt, which is then allowed to ferment. Yuzu is a citrus fruit that looks similar to a lemon and is believed to be a hybrid of sour mandarin and Ichang papeda. **Katsuobushi: Similar to wood shavings, these flakes are dried, smoked bonito fish often used in Japanese cuisine.

DISH INGREDIENTS: • Albacore Tataki (Servings: 3) • 8 ounce piece of sashimi grade albacore tuna • Small bunch of arugula • 1 half avocado, cut into 3 slices • 1 watermelon radish, sliced thin using a mandolin • 1 Easter egg radish, sliced thin using a mandolin • 1 teaspoon roasted sesame seeds (shiro gona) (for garnish) • 1 teaspoon yuzu kosho (for garnish) INGREDIENTS FOR THE PONZU SAUCE: (can be made ahead of time and stored in the refrigerator for two weeks) • 1/4 cup soy sauce • 1/4 cup rice wine vinegar (not seasoned or sweetened) • 1 tablespoon yuzu juice • Juice of half lemon • Juice of half orange • Juice of half lime • Small handful of katsuobushi INGREDIENTS TO ADD TO THE SAUCE: • 1 teaspoon yuzu kosho • 1 tablespoon extra virgin olive oil • 1 clove garlic, grated or finely minced (will be added last) INSTRUCTIONS FOR SEARING THE TUNA: 1. Brush with olive oil one 8” x 1” x 2” piece of sashimi grade tuna.

2. Quickly sear over high heat on a grill or sauté pan.

3. Be careful not to overcook.

4. Pat excess oil off with a paper towel.

5. Slice 15 pieces on the diagonal (about 1/4” thick and set aside).

INSTRUCTIONS FOR MAKING THE SAUCE: 1. Combine all ingredients for the ponzu sauce.

2. Add the yuzu kosho and olive oil (except for the garlic) and refrigerate for two hours, or up to eight hours.

3. Use a strainer to separate out all solids, retaining the liquid.

4. Add the garlic and place in a squeeze bottle for immediate use.

INSTRUCTIONS FOR ASSEMBLING THE DISH: 1. Arrange arugula evenly among three rectangular plates.

2. Lay five slices of the albacore on each plate.

3. Place a small dot of yuzu kosho on each slice of albacore.

4. Cut each slice of avocado into five cubes.

5. Arrange the slices of radishes and cubes of avocado on and around the albacore.

6. Then drizzle with extra virgin olive oil and the ponzu sauce (from the squeeze bottle).

7. Sprinkle with roasted sesame seeds.

Note: Most of the ingredients can be found in Japanese supermarkets. Bottled ponzu sauce can be purchased at many supermarkets, however making it from scratch is recommended.

Raise SPIRITS CRAFT COCKTAILS FROM SAN DIEGO’S BEST BARTENDERS WRITTEN BY: MICHELLE SLIEFF PHOTOGRAPHED BY: TASO PAPADAKIS

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ummer has almost ended, yet the heat from the sun still lingers. Perhaps if you simply close your eyes and sip a cocktail, you can imagine it’s only June. But don’t dwell on the past for too long. Carry your summer spirit into September with these craft cocktails from San Diego’s finest bartenders in the downtown area. And since your bartender can be your best friend, it pays to know a little more about them beyond their recipes. Read on to learn the bartending tools they just can’t live without, their ideas for perfect food and drink pairings and the inside scoop on exactly what goes into that glass of yours to make it taste like a culinary sensation.

LL IN THE TOOLS IT’S A We’ve compiled a list of bartenders’ tools you will need for your next event to assist in hosting an amazing party.

Jigger | Mixing glass | Boston shaker/mixing tin Cobble shaker | Hawthorne strainer | Julep strainer Mixing spoon | Oxo peeler | Utility knife | Channel knife Muddler | Cocktail strainer | Bottle opener Lemon peeler /lime zester

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SEARSUCKER 611 5th Ave San Diego, CA 92101 619.233.7327 www.searsucker.com

| SEPTEMBER 2014 | 63

THE LION’S Share

629 Kettner Blvd San Diego, CA 92101 619.564.6924 www.lionssharesd.com

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his is the perfect late night place to visit with its dim lighting and taxidermy creatures decorating the walls. Ask what the furry friends’ names are to strike up a conversation with your bartender, Evan Louis. If he likes you, he may let slip the secret tips for parking in the area. On our visit, he concocted an “Afternoon Delight,” a beverage offering refreshing notes of mint and a little kick of red pepper, finished with citrus notes that bring it all together.

Q: Tell us about the type of cocktail we are going to be trying.

Evan Louis: It’s a Hendrick’s Gin based cocktail with sliced red bell peppers, mint, fresh lemon juice, Hendrick’s Gin and Lily Blanc.

Q: Is this the type of cocktail I can get my heart set on? Or is it just seasonal?

EL: This is a drink you can enjoy year round.

Q: What inspired this specific flavor profile?

EL: The owner, Hass, and myself, were playing around with different flavors and spirits we wanted to use. We tried scotch for a while, but because it was getting warmer and I wanted people to enjoy a cocktail that was light and refreshing, we switched to gin—a lighter spirit.

Q: What would you suggest as a pairing?

EL: I wouldn’t pick anything too heavy but definitely our sliders, a burger, or maybe a salad.

Q: How did you get interested in the world of creating cocktails?

EL: (laughs) That was a long time ago. I originally got into the restaurant industry as a security guard. I didn’t really like just being mean and kicking people out. I wanted to interact with the guests in a more positive way. I grew up in the bay area and craft cocktails have always been a passion of mine. I dove right into books and tried to learn as much as I could.

Q: What was your first alcoholic drink?

EL: Probably wine. My dad has been in the wine industry for 30 years.

Probably a red.

Q: So how do you feel about the “newer” drink concoctions mixologists are creating today?

EL: I think they’re cool. It’s nice that people actually have a palate for richer flavors.

Q: What’s your poison?

EL: I like it all, but probably whiskey.

Q: What do you think makes a drink expert?

EL: Somebody who has knowledge beyond putting specific ingredients in a glass, but really knows the fundamentals of said ingredients.

Knowledge is power.

Q: Any native knowledge to share with us?

EL: Parking. It’s a little known secret for the people that work around here that directly across the street there is a white curb and after six, you can park there.

1 ½ ounces of Hendrick’s Gin + a ½ ounce of Lillet Blanc + a ¾ ounce of fresh lemon juice MI XI N G T I P : Muddle lightly with sliced red bell pepper and a small handful of mint.

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ICE 101

IF YOU’RE FEELING CRAFTY AND WANT TO IMPRESS YOUR FRIENDS BEYOND THE FLAVOR, CHECK OUT THESE FUN ICE MOLDS TO SPRUCE UP YOUR PRESENTATION.

w COLOSSAL CUBE AND SPHERE MOLDS: These work really well with keeping your drink cold. The single cube takes longer to melt, keeping your drink cold longer and not diluting your beverage. They don’t tip in the freezer, promise! (www.tovolo.com/products)

w KING CUBE ICE TRAY: These are also really fun.

Oversized square cubes. The tray makes more than one, so these are great for parties. (www.tovolo.com/products)

w HIGHBALL ICE MOLDS: These add sophistication and practicality for any of your highball favorites while maintaining the integrity of your drink recipe. (www.tovolo.com/products)

“I GREW UP IN THE BAY AREA AND CRAFT COCKTAILS HAVE ALWAYS BEEN A PASSION OF MINE. I DOVE RIGHT INTO BOOKS AND TRIED TO LEARN AS MUCH AS I COULD.”

w PERFECT CUBE TRAYS: This mold is perfect for drinks with its perfectly shaped cubes.

In one word…perfection. (www.tovolo.com/products)

w WHISKEY ROCKS: Not quite ice, they give a new meaning to drinks on the rocks. (www.store.sparqhome.com)

w MUSTACHE ICE MOLD: Start the fun before the party with these mustache ice molds. They’re more of a novelty but we like to lighten the mood and have some fun when we can. (www.williams-sonoma.com) | SEPTEMBER 2014 | 65

UNION Kitchen & Tap 333 5th Ave San Diego, CA 92101 619.795.9463 www.localunion101.com

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his neighborhood restaurant and tavern is so inviting with its open space.

Get to know these bartenders, including Jessica Beusan, because they hold all the tricks of the trade, keeping the pace with what’s in season and constantly changing their menu to maintain those fresh ingredients that we love so much.

Q: Can you tell us about the type of cocktail you’ll be making?

Jessica Beusan: We’re using fresh ingredients. We don’t buy anything juiced. We do that all ourselves. Our cocktails are definitely approachable. We’re mainstream and not quite as crafty. We’re making The Beetnik, made with fresh ginger, cucumber, basil, lemon and agave. It’s delicious, offering earthy and floral notes.

Q: Is this the type of cocktail I can get my heart set on? Or is it seasonal?

JB: We brought this on last fall and it’s been so popular, so we decided to keep it around for a bit. It’s killing it right now!

Q: What inspired this specific flavor profile?

JB: I really love the way that Hendrick’s Gin tastes. It has all of these amazing floral flavors and I just really wanted to complement that. My girlfriend and I went to the farmers market and looked for what was in season and it was beets. We picked some up and just played around with those flavors.

Q: What would you suggest as a pairing?

JB: Our menu changes constantly but the Shrimp and Grits is one of our signature items and will be around for a while. It’s really nice and has a little spice which will complement this cocktail perfectly.

Q: How did you get interested in the world of creating cocktails?

JB: I was really inspired by the people that I worked with in Encinitas. I’ve had a lot of varied bar experience but there are a handful of people that I’ve worked with at our Encinitas location that are amazing and are always coming up with new ideas. I would love to say that it’s all me but it’s really a group effort. Every season we get together and try new things. They are very inspirational to me.

Q: What was your first alcoholic drink?

JB: Probably a wine cooler or something disgusting.

Q: So how do you feel about the “newer” drink concoctions of today?

JB: I think it’s really cool. I’m all about expanding horizons. I love going to all these places around here and expanding my knowledge.

Q: What’s your poison?

JB: Gin or whiskey.

Q: What’s your favorite tool behind the bar?

JB: Dump sink.

Q: What do you think makes a drink expert?

JB: The passionate people behind it. Everyone is so curious and excited about what we’re doing here and I think it’s that drive that makes a drink expert.

Q: Native knowledge?

JB: Talk to your bartender and ask questions. Also, look beyond the menu.

Hendrick’s Gin + Agave + Lemon juice + Beet juice + Basil + Cucumber+ Ginger M I X I N G TI P : Muddle 2 slices of cucumber, 4 ginger slices and 1 basil leaf with a splash of lemon juice and a ½ ounce of agave.

Add 1 ½ ounces of Hendrick’s Gin and 1 ounce of beet juice. Shake and strain over fresh ice.

Glassware: bucket | Garnish: basil leaf

“I’M ALL ABOUT EXPANDING HORIZONS. I LOVE GOING TO ALL THESE PLACES AROUND HERE AND EXPANDING MY KNOWLEDGE.”

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SEARSUCKER 611 5th Ave San Diego, CA 92101 619.233.7327 www.searsucker.com

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earsucker swims in natural light with its open floor plan. This is a prime spot for an afternoon cocktail on your day off or at night when it’s still hot outside and you need a place with a cool breeze. If you’ve been drinking all summer and are in search for a juice cleanse, just add it to your drink! Lila, Bar Manager at Searsucker, has designed the perfect cocktail to keep you going, incorporating the Suja Master Cleanse.

Q: Tell us about the type of cocktail we are going to be trying.

Lila Earwood: I’ll be doing a play on a White Manhattan. I love Lillet, so I’m using that instead of sweet vermouth because it’s a fortified wine base as well. I have the Hopped Grapefruit Bitters by Bittermens, and am using the Glenfiddich versus the Bourbon to make it nice and smoky. I’m also including the Suja Master Cleanse.

It will be equal parts Lillet, Glenfiddich and Master Cleanse. I’ll finish it off with a burnt orange peel over it. The little details give it more smoke, which is really nice.

Q: Is this the type of cocktail I can get my heart set on? Or is it seasonal?

LE: At Searsucker, this will be a year round available drink because we carry Suja whereas other places may not. We are part of the creators of the Suja. I’ve actually done the cleanse before and I really like the flavors it offers. My cocktails enhance those flavors and really brings them to the forefront. It’s really light and refreshing.

Q: What inspired this specific flavor profile?

LE: I wanted something that was approachable for everyone.

Q: What would you suggest as a pairing?

LE: I would suggest something light. Try the Tuna Tartare or the Crab Cakes. The citrus and the orange would really complement the cocktail.

Q: How did you get interested in the world of creating cocktails?

LE: I opened Prohibitions about five years ago and that was when I was introduced to craft cocktails. I was exposed to rare liquors and really interesting products.

After that, I was at George’s at the Cove and opened up to the idea of infusions. We would play with things like making beet water and roasted rhubarb. At Searsucker, we apply all of the techniques I’ve learned over time.

Q: What was your first alcoholic drink?

LE: The first one was probably a craft beer. I grew up in Northern California and we were already having drinks like Sierra Nevada. I was never a domestic kind of girl. My dad was always into interesting pub beers.

Q: So how do you feel about the “newer” drink concoctions of today?

LE: I love them. I think it’s great because they still pull from the classics in some way, but they reinvent them and I like that.

Q: What’s your poison?

LE: Rye. Its a bourbon and It has to be 51 percent or more rye. It has a sweeter flavor and it’s not that heavy. Templeton Rye is my absolute favorite.

Q: What do you think makes a drink expert?

LE: It starts with a palate. Being an expert doesn’t necessarily mean you have all this experience. You have to have passion and love what you do.

Q: Any native knowledge you could share with us?

LE: We have a great happy hour! It’s based on our culinary based infusions rather than well drink cocktails.

1 ½ ounces of Glenfiddich 12 + 1 ½ ounces of Lillet Blanc + a ½ ounce of Suja Master Cleanse + a Pinch of cayenne + Mezcal mist + Burnt orange peel MI XI N G T I P : Build: Martini Pinch cayenne + Stir spirits and Suja in shaker tin + Strain into chilled martini + Mist with mezcal + Flamed orange peel to garnish

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“BEING AN EXPERT DOESN’T NECESSARILY MEAN YOU HAVE ALL THIS EXPERIENCE. YOU HAVE TO HAVE PASSION AND LOVE WHAT YOU DO.”

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JSIX

Restaurant 616 J St San Diego, CA 92101 619.531.8744 www.jsixrestaurant.com

T

his quaint restaurant, nestled in Hotel Solamar, comes with so many great bonuses besides the specially crafted cocktails that feature house made ingredients. Nate Howell, Bar Manager, has such a great personality. Ask him to juggle and he will keep you laughing while providing quality drinks. There are so many reasons to come here, so I will only list a few. The food is amazing, the bartender is hilarious, the drinks have super fresh ingredients and my personal fave: there are USB plugs and outlets everywhere! I highly recommend you hold your next business meeting here simply for this bonus alone.

After the meeting, you can ask Nate about their new barrel-aging program.

Q: Can you tell us about the type of cocktail you’ll be making?

Nate Howell: It is barrel-aged with grapefruit and orange peel as the base and is a citrus infused corn whiskey. It has a play on mint and is berry-driven. We really want it to be complex in the barrel-aging side, but really approachable as far as the additives go.

It’s easy drinking. It really has a balance of both sides which is cool. It’s called the Turnstile Collins.

Q: Is this the type of cocktail I can get my heart set on? Or is it seasonal?

NH: Well, since it’s barrel-aged, it will be a limited supply but we’re making enough that it should last us through the fall.

We usually change our menu every three months and hopefully it lasts about that length of time.

Q: What inspired this specific flavor profile?

NH: We wanted to find a balance and the new menu will be all barrel-aged cocktails.

We chose citrus notes because we wanted it to have a more bright character to it.

Q: What would you suggest as a pairing?

NH: Ceviche of the day. Anything that is light with a nice acidity to it. Chef’s menu

changes all the time so pick one of his lighter fish dishes to pair with the cocktail.

Q: How did you get interested in the world of creating cocktails?

NH: I like to drink that’s for sure. The first job I ever had was at a restaurant as a food runner and I wasn’t picturing a career there, but one day the bartender didn’t show up and the next thing you know, I’m in Chicago bartending, which really sparked this creative aspect of the profession for me.

When I was 25, I left bartending and tried retail. I was back six months later.

Q: What was your first alcoholic drink?

NH: My very first was at 14 years old and was a warm Coors original 16 ounce can.

Q: So how do you feel about the “newer” drink concoctions of today?

NH: I think there is a cool balance. I like that people want to push the limits like they do with food. Always have a reason for why you’re doing something. If you can’t make a Manhattan or a Daiquiri, how are you going to make this 17 ingredient cocktail? I’m a traditionalist and that’s how I’m going to continue to do it, but I can appreciate it.

Q: What’s your poison?

NH: In the summertime, I really like gin and rum.

Q: What’s your favorite tool behind the bar?

NH: I’m a big proponent for ice, whether it be shaved or cubed, so, my ice pick. Ice is the biggest. People want cold drinks shaken well. You’d be surprised at how far good ice will get you in a bar.

Q: What do you think makes a drink expert?

NH: I think there is a lot of balance with practical vs. cerebral. We’re like psychologists and entertainers. We do it all. It’s all encompassing. People who are really good at it make it look really easy. It’s something you’re innately good at. No overkill required.

1 ½ ounces of barrel-aged, grapefruit and orange infused Hudson’s Corn Whiskey + ½ an ounce of Aperol + ½ an ounce of Rosemary Syrup (steep 12-15 rosemary sprigs in 1 liter of Simple Syrup for 24 hours) + ¾ an ounce of fresh squeezed lemon juice M I X I N G TI P : Muddle one sprig of rosemary at bottom of glass.

Build drink in an 11 ounce Collins glass.

Top with ice and splash of soda.

Garnish with a grapefruit pigtail, rosemary sprig and a smile.

“I THINK THERE IS A LOT OF BALANCE WITH PRACTICAL VS. CEREBRAL. WE’RE LIKE PSYCHOLOGISTS AND ENTERTAINERS. WE DO IT ALL.”

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PHOTO BY: Dhrumil Desai

shop

September Month 0A 1 4R Y2 E

76 LOCALE LOOKS Stepping Over the Tape at Three Anticipated San Diego Hotspots

91 FASHION GUIDE Presenting Interviews With the Owners of Our Top Four SD Boutiques, an Expert Stylist Team, Makeup Artist and Fashion Blogger as Well as an Extensive List of Where to Shop in the City

102 THAT'S WHAT SHE SAID The Nubry Girls Give Us Their Round up of the Best Boutiques, Eats, Treats and Events in San Diego

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LOCALE LOOKS Waiting

FLORENT RESTAURANT & LOUNGE 672 Fifth Ave San Diego, CA 92101 619.595.0123 www.florentsd.com

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SEPTEMBER 2014

LOCALE LOOKS

g i i a W t n We Couldn't Wait for These Three Gaslamp Venues to Open, So We Arrived a Little Early and Waited

WRITTEN BY: ALEXA ERICKSON PHOTOGRAPHED BY: DHRUMIL DESAI PHOTOGRAPHY ASSISTANT: ALLEN CHEN STYLED BY: STYLE BY F.E.A MAKEUP & HAIR BY: BRIE LEACH FOR MAKE UP FOR EVER CLOTHING PROVIDED BY: REBECCA MINKOFF, www.rebeccaminkoff.com MODEL: KAYLA REID OF REFRESH TALENT AGENCY, www.refreshtalent.com

We stepped over the yellow caution tape and keep-out signs and into the construction zones of AD Nightclub and restaurants Don Chido and Florent Restaurant & Lounge to get the lowdown on what we can expect from these anticipated San Diego locations.

Combining edgy attire from designer Rebecca Minkoff with ladders, electric saws and blue prints, we bring you a peak at the process.

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AD NIGHTCLUB 905 4th Ave San Diego, CA 92101 619.962.7588 www.adnightclub.com | SEPTEMBER 2014 | 77

Bringing new life to the nightclub scene of San Diego, AD looks to create a provocative playground in an intimate setting, limiting capacity at 350. The venueâ&#x20AC;&#x2122;s modern, cathedral-style space will possess state-of-the-art theatrics, 11 custom booths complete with bottle service and a full-service kitchen.

An avant-garde atmosphere illuminated with bold designs, the nightclub will thrive with its forward-thinking concept.

AD NIGHTCLUB 905 4th Ave San Diego, CA 92101 619.962.7588 www.adnightclub.com

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AD NIGHTCLUB 905 4th Ave San Diego, CA 92101 619.962.7588 www.adnightclub.com | SEPTEMBER 2014 | 81

FLORENT RESTAURANT & LOUNGE 672 Fifth Ave San Diego, CA 92101 619.595.0123 www.florentsd.com

Replacing the Gaslamp Quarter’s Jimmy Love’s, this historical 8,000 square-foot split-level restaurant and lounge boasts a creative culinary and nightlife collaboration between “Top Chef” contestant Richard Sweeney and San Diego’s leading designer, Michael Soriano.

Florent, a name derived from the building’s Florentine architecture, will provide a glamorous yet accessible atmosphere, with a menu consisting of modern American, local and sustainable fare.

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FLORENT RESTAURANT & LOUNGE 672 Fifth Ave San Diego, CA 92101 619.595.0123 www.florentsd.com

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Set in the center of the animated Gaslamp Quarter, this 4,000 square-foot space will provide authentic Mexican cuisine in an eclectic environment.

Accented with custom maraca wall sconces, star chandeliers and an art wall consisting completely of Mexican blankets, the restaurant seeks to create a chic yet comfortable dining spot. Along with Executive Chef Antonio Frisciaâ&#x20AC;&#x2122;s home-style menu full of locally sourced ingredients, the center bar will exhibit a TaquerĂ­a stand, featuring freshly prepared house-made tortillas.

DON CHIDO 527 5th Ave San Diego, CA 92101 619.232.8226 www.donchido.com

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DON CHIDO 527 5th Ave San Diego, CA 92101 619.232.8226 www.donchido.com

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SHOP GUIDE

BROUGHT TO YOU BY

p o h k l a T S Presenting Our Extensive Guide to

BOUTIQUE SHOPPING IN SAN DIEGO

WRITTEN BY: HEIDI MARES PHOTOGRAPHED BY: MATT DOHENY

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It's in the Bag Exactly Where to Shop in San Diego

REPRESENTING THE BEST IN THE BUSINESS, we got the scoop on the women behind the top four fabulous shop spots in San Diego. From surfer chic to boho with an urban twist and simple cocktail dresses, these boutique owners reveal the best finds in their store, expected new arrivals, upcoming events and their personal favorite must-have items.

RICA BOUTIQUE 7456 Girard Ave La Jolla, CA 92037 858.459.0208 www.shop-rica.com

Interview With ERICA ALEXANDER, Boutique Owner

1} TRE BOUTIQUE 2690 Via De La Valle, Ste D240, Del Mar, CA 92014 858.755.7227 1923 Calle Barcelona, Ste 144, Carlsbad, CA 92009 760.942.0227 | www.treboutique.com This fine fashion store is located in the Flower Hill Promenade as well as Carlsbad. They carry savvy, sophisticated style sets and have an array of fashion pieces in bold colors and prints.

2} MATTI D 2689 Via De La Valle, Del Mar, CA 92014 858.523.0693 | www.matti-d.com This high-end women’s boutique is in beautiful Del Mar and full of hand-crafted items. They carry both unique and designer pieces that are sophisticated with some flair for that special occasion. Frequent affluent customers will enjoy the timeless fashion and accessories.

3} MIMI & RED BOUTIQUE 3032 University Ave, San Diego, CA 92104 619.298.7933 5630 La Jolla Blvd La Jolla, CA 92037 858.456.7933 | www.mimiandred.com Mimi’s has whimsical looks with princess tulle and sweet pastel colors. Their rompers are adorable prints that can be mixed up with their easy accessories. They also carry amazing scented candles that make a great addition to any home.

4} GIRLS FASHIONABLY LATE BOUTIQUE 769 Broadway, El Cajon, CA 92021 619.441.9403 1174 Main St, Ramona, CA 92065 760.787.0797 | www.girlsfashionablylate.com Known as “FL” for Fashionably Late, the staff is helpful and the pricing is amazing. This boutique is Urban Outfitters meets Forever 21. From sweet to boho, they have you covered.

5} DREAMGIRLS 5054 5054 Newport Ave, San Diego, CA 92107 619.223.4836 | www.shopdreamgirls.com In the heart of Ocean Beach, Dreamgirls attracts tribal print lovers, bold color fanatics and hippie style devotees. From nude to bold, the shop carries great and inexpensive items that can be mixed with your favorite designer shoes or clutch without breaking the bank.

6} SHERIDAN AT RANCHO VALENCIA 5921 Valencia Cir, Rancho Santa Fe, CA 92067 858.756.1123 | www.ranchovalencia.com If you’ve ever been to Rancho Valencia, you know how beautiful and tranquil their spa is. The Sheridan does not disappoint with its glamorous items, sizzle expressions and stunning jewels.

7} SUNNY SKYS BIKINIS 2101 San Elijo Ave, Cardiff By Sea, CA 92007 760.436.8810 | www.sunnyskys.com Sunny Skys is North County’s cutest itty-bitty bikini selection for the young girl who enjoys spring break and attention colors. Located right in Cardiff by the Sea, they offer custom Cont. ? fits for any body type.

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Q: How did you come up with the idea to open your own boutique?

Erica Alexander: Since I can remember, I’ve loved fashion, clothes and shopping.

My first word was “shoe” and when I was 10, I covered my whole bedroom wall with fashion magazine pictures. I started working in retail when I turned 16 and worked in boutiques on and off until I graduated from college. After working a few years in the entertainment industry in Los Angeles, fashion and retail once again called my name and I managed a boutique in Manhattan Beach for four years while I got my MBA. After that, I felt prepared to launch my own boutique and thought La Jolla was the perfect place to make that dream a reality!

Q: What brands can we find in your store?

EA: We pride ourselves on finding awesome brands that don’t break the bank.

We also try to find brands you won’t always find at your local department stores.

Some of our favorites are Indah, LA Made, Chaser, Level 99, and of course we love carrying smaller more independent California lines like Junim, Mate, 35mm, Good hYOUman, Lovers + Friends and Private Arts. We also need to give a shout out to our rad Australian lines, such as MinkPink, Spell & The Gypsy and Somedays Lovin.

Q: What demographic do you tend to market to?

EA: Our focused market is 24-38 year olds, but we love to dress women of all ages!

Q: What is your must-have item?

EA: My baby blue Balenciaga City Bag. Q: What can we expect to see coming up in your boutique?

EA: We are planning some fun events and always looking for new up and coming clothing brands from all over the world! We are also so excited about the recent launch of our website www.shop-rica.com and are releasing our summer look book very soon!

Q: If you could explain your boutique in three words, what would you use?

EA: Bohemian. Beach. Chic.

We pride ourselves on finding awesome brands that don’t break the bank."

| ERICA

Q: How did you get involved in makeup artistry?

Brie Leach: I’ve been a fine artist my whole life and my friends and relatives were always telling me I would make the best makeup artist. I wasn’t interested in being a saleswoman, or working at the mall, which is the only side of makeup artistry you ever really see.

It wasn’t until I had a roommate who was an agency model and would be in all the major magazines who showed me the behind the scenes of photo shoots that were artistically collaborating and using makeup as a means to achieve art.

Q: Do you carry any of your own makeup line?

BL: I don’t have a line of my own, yet. But it is very close on the horizon.

THE MAKEUP ARTIST BRIE LEACH for MAKE UP FOR EVER www.briedoesmakeup.com

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Q: What demographic do you tend to market to?

BL: My clients and the companies who hire me are almost always looking for the same thing and that’s the concealment of flaws where they get an enhanced version of themselves without looking too made up. My work is very beachy and niched to mostly casual brides, swimwear companies, lifestyle ads and commercial work.

Q: What makeup item can you not go without?

BL: I cannot live without MAKE UP FOR EVER’s Face and Body Foundation. The #32 is my go-to color and the formula is so versatile. It can be left dewey or light powdered. It can adhere to even the most problematic skin, watered down and sprayed from my airbrush, or just patted on with my fingers. It also holds its color behind a flash so it’s very photo-friendly. I haven’t found a foundation that rivals it, not even close.

Q: What can we expect to see coming up in the new season makeup color wise?

BL: I’m always excited for the makeup looks for the fall season. This year it’s all about the metallic, even some glitter, or BIG spider lashes even on the bottom.

Q: If you could explain your makeup look and style in three words, what would you use?

BL: Effortless. Natural. Beach-chic.

"My work is very beachy and niched to mostly casual brides, swimwear companies, lifestyle ads and commercial work."

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PHOTO BY: Rebecca Judy

ALEXANDER

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8} FRANCESCA’S 7007 Friars Rd #584, San Diego, CA 92108 619.688.9363 324 Horton Plz, San Diego, CA 92101 619.236.0297 7886 Girard Ave, La Jolla, CA 92037 858.729.0350 | www.francescas.com A trendy shop for the mature woman looking to show a little skin, pieces range from sophisticated to chic with great accessories, bags and shoes. With more than one location, these three in San Diego make it hard not to notice its popularity.

DOLCETTI BOUTIQUE 635 5th Ave San Diego, CA 92101 619.501.1559 www.dolcettiboutique.com

Interview With MINET TAYLOR AND NATALIE TAYLOR, Boutique Owners Q: How did you come up with the idea to open up your very own boutique?

Minet Taylor & Natalie Taylor: It was our dad’s idea. He’s always encouraged us to be entrepreneurs and taught us that if you love what you do, you never work a day in your life. He saw our passion for this industry and suggested the idea to us.

9} MOG & RUE BOUTIQUE NOW REIGN & CLOVER 937 S Coast Hwy 101 #102 , Encinitas, CA 92024 760.635.2664 | www.reignandclover.com A quaint outdoor shopping plaza in the breezy community of Encinitas, the selection of clothing, shoes and cosmetics make this shop a great “quick stop” for an after the beach night out. As they revamp their collection under a new branding name called Reign & Clover, we are excited to see their upcoming styles!

10} EMMA JANE 928 Fort Stockton Dr, San Diego, CA 92103 619.692.3802 | www.shopemmajane.com Owned by sisters and best friends, Jen and Jess, this boutique offers bold and vibrant prints that will keep the attention on you.

11} LUELLA BOUTIQUE 949 Turquoise St, San Diego, CA 92109 858.488.8846 | www.luellaboutique.com A wonderful assortment of whimsical and cute attire mixed with sexy and sultry swim cover ups. Their cami and shorts romance outfits are the perfect skinny-mini for lounging poolside.

Q: What brands can we find in your store?

MT&NT: For women, some of our favorite lines are Keepsake, Cameo, Finders Keepers, Naven, Wildfox, BB Dakota, Rich and Skinny, Report, MinkPink and Lovers + Friends. For men we have Antony Morato, Pull-In, RNT 23 and Civil Society.

Q: What demographic do you tend to market to?

MT&NT: We seek to have something for everyone, but our primary demographic is 18-40 years old.

Q: What is your must-have item?

MT&NT: Our two vintage Louis Vuitton suitcases that we scored for $50 each at a street market in Telluride, Colorado. It was the find of a lifetime.

Q: Do you plan on adding more locations to your store?

MT&NT: We would love to! It would be a dream to have Dolcetti Boutique in all major cities around the country.

Q: What can we expect to see coming up in your boutique?

MT&NT: We are always bringing in new lines and looking for the next big thing. You can expect that we will stay on top of the latest trends and offer them at a variety of prices.

Q: If you could explain your boutique in three words, what would you use?

MT&NT: On-trend. Charming. Fun.

We are always bringing in new lines and looking for the next big thing."

12} GLOSS BOUTIQUE 959 Garnet Ave, San Diego, CA 92109 858.483.1513 | www.glossboutique.com Uber trendy, Gloss will have your party dress and matching heels or floral shorts and a crop top for very reasonable prices.

13} BUBBLES, A UNIQUE BOUTIQUE 226 5th Ave, San Diego, CA 92101 619.236.9003 | www.bubblesboutique.com The name says it all! Bubbles is located in the Gaslamp Quarter with tons of bubbly-girl outfits and displays. The customer service is outstanding and really loves to get to know their clientele. Whether it’s a gift idea or your own shopping spree, Bubbles girls will have you covered.

14} PINK ZONE 450 5th Ave, San Diego, CA 92101 619.236.0148 | www.pinkzone.com The Pink Zone boutique is a smaller version of Forever 21 with a large array of hip dresses, rompers, nice blouses, miniskirts and bold colors. Don’t let the name fool you— the Pink Zone is not only a pink color store!

15} 5&A DIME 701 8th Ave, San Diego, CA 92101 619.236.0364 | www.5andadime.com 5&A Dime is a relaxed men’s clothing store in San Diego.

With laid back styles, tees and hats, the shop advertises their superior label above quantity.

Cont. ?

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MINET TAYLOR } | NATALIE

Q: What inspired you to open your own styling services / business?

Style by F.E.A: We’ve always had a deep admiration for fashion and have been very passionate about it.

Growing up we always dealt with our loved ones’ fashion emergencies, so becoming stylists just felt natural.

Q: What brands can we find in your personal closet?

SBF: We have a talent for finding at least one item we can’t seem to live without at every store that we set foot in, so our closets have everything from Prada to Forever 21.

THE STYLISTS FRANCISCO, EDDIE AND ALEX BARRAGAN of Style by F.E.A www.stylebyfea.com

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Q: What demographic do you tend to market to?

SBF: We’re not exclusive to any one particular demographic, which is why we love what we do. One minute we could be styling a menswear shoot and the next minute we could be helping a starlet find the perfect red carpet look.

Q: What is your most beloved item?

SBF: We can’t live without our obscenely large sunglass collection!

Q: Do you plan on adding any more stylists to your business?

SBF: Perhaps in the future. The idea of having an army of stylists ready to tackle any fashion emergency does sound kind of amazing.

Q: What styles can we expect to see coming up in the new season that you think will make a statement?

SBF: The fall/winter runways have a lot of great, bold prints that we’re really excited about!

Q: If you could explain your style in three words, what would you use?

SBF: Eclectic. Layered. European.

"We have a talent for finding at least one item we can’t seem to live without at every store that we set foot in."

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PHOTO BY: Andrew Abajian

TAYLOR

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OOH FASHIONISTA 111 Chesterfield Dr #117 Cardiff By The Sea, CA 92007 760.230.2314 www.oohfashionista.com

16} HUNT & GATHER 2871 University Ave, San Diego, CA 92104 619.297.3040 | www.huntandgathershop.com Specializing in men’s and women’s vintage clothing and accessories, this shop is known for their affordable pricing and offers one of a kind designer pieces, jewelry, t-shirts, records and artwork.

17} PINK LAGOON 143 S Cedros Ave, Solana Beach, CA 92075 858.792.0882 | www.pinklagoon.com This sunny Southern California location is a simple and minimalist shopping oasis. The team is well-balanced and able to edit any wardrobe. They have design and styling services with a reward program that any customer will enjoy. The constant trend events are a must for the locals.

18} LE BEL AGE BOUTIQUE 1607 W Lewis St, San Diego, CA 92103 619.297.7080 This boutique is a gypsy land mine! The colors, sequins, jewelry, bold statements and bohemian flare are a fun shopping trip. The staff are creative, genuine and love to properly overdress their clients to their best!

Interview With HORTENCIA MOORE, Boutique Owner Q: How did you come up with the idea to open your own boutique?

Hortencia Moore: I loved fashion since a very young age and always sought out creative activities. I had a swimwear line and did interior design along with other creative ventures. I was looking for something to dive into full time that would embrace my creative side through my divorce and starting a new chapter in my life and so, I decided to venture out and start a boutique. Why OOH Fashionista?

Because I want my customers to feel like fashionistas. I am big on customer service and providing amazing looks all for $50 and under.

Q: What brands can we find in your store?

HM: We carry Kenneth Barlis designer apparel. He is an amazing designer who designs couture gowns. He came to me wanting to make a line of everyday wear and simple cocktail dresses, which we now sell for $50 and under. We also carry NOIA designer swimwear and Aguaclara from Peru. I love supporting local designers.

Q: What demographic do you tend to market to?

HM: My demographic consists of women with a vast range in age. I have customers as young as early teens to retired women and everything in between. I look for styles that are comfortable and can transition to different women of different ages.

Q: What is your must-have item?

HM: One of my favorite items is a Rosewater mud mask. It leaves your skin so smooth after the first use! Cleopatra used rosewater as her beauty secret and I can see why. It is sold at OOH Fashionista for only $13.80.

Q: What can we expect to see coming up in your boutique?

HM: We never re-carry a style, reducing the chances of you running into someone wearing your outfit. I keep my promise of no item, jewelry or natural skin products being above $50. I am always looking for local designers and unique jewelry making OOH Fashionista a unique find.

Q: If you could explain your boutique in three words, what would you use?

HM: Friendly. Affordable. Girly.

19} G-STAR RAW 470 5th Ave, San Diego, CA 92101 619.238.7088 | www.g-star.com A haven for denim, G-Star offers men’s and women’s clothing and accessories and is the go-to shop for edgy apparel with a luxury feel.

20} THE FRENCH COWGIRL 427 S Cedros Ave, Solana Beach, CA 92075 858.847.3111 Swimsuits and cover ups, western hats and clutches: the French Cowgirl is true to its name. The boutique is rich in cowboy culture, combining timeless boots with trendy threads.

21} MELROSE BOUTIQUE 2654 Jamacha Rd Ste 113, El Cajon, CA 92019 619.660.0607 | www.shopmelroseboutique.com Located in eastern San Diego and owned by sisters, Melrose Boutique brings fashion to the desert with styles like Sky, Miss Me and Twisted Heart.

22} JUNC.LIFE 2209 Fern St, San Diego, CA 92104 619.283.2611 | www.junclife.com Junc.Life is far from its name. There is no junk to be found here. Their women’s collection is very feminine, the menswear is sleek and there are plenty of random trinkets to peruse.

They have great home items, decorative pillows and DIY terrarium kits making this a one-stop-shop in South Park.

23} ATTIRE BY LEA 7202 El Cajon Blvd Ste A, San Diego, CA 92115 619.460.5766 Lea, the owner, is a genius when it comes to sewing and alterations, but also has a knack for style. She opened this boutique for fun clothes including costumes, belly dancing and accessory items in addition to their services. This boutique is a great stop for the creative mind that wants to make their clothes personalized for their style.

Cont. ?

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I look for styles that are comfortable and can transition to different women of different ages."

HORTENCIA MOORE }

A FASHION STATEMENT style blog is San Diego’s premier style blog. Features include fashion shows, runway looks, interviews with designers and models, public relations, beauty and lifestyle. The owner and blogger, Heidi Mares, has worked with top brands such as Nordstrom, Macy’s, Neutrogena, Everything But Water, Aldo, Vans, Fashion Week San Diego and celebrities such as Kaya Jones and Harris Reed. A FASHION STATEMENT is a full-time job in addition to Heidi’s public relations and she enjoys collaborating with brands that match her personal style.

HEIDI MARES of A FASHION STATEMENT www.afashionstate.com

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“As a reader of this blog, I’d first like to say that I’m very proud of the success it has had and know that it is on its way to becoming a great place to find whatever appeals to audiences of all ages! I love the fashion info and pictures. What I REALLY enjoy are the articles about products for makeup and skin care!

Knowing about different makeups, their locations and other skin care products are great. Keep up the awesome work!”

– A Beloved Reader

WHAT OTHERS ARE SAYING “Heidi has her finger on the pulse of the San Diego

A FASHION STATEMENT is a full-time job in addition to Heidi’s public relations.

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THE BLOGGER

Heidi has experience in personal styling, retail management and event hosting. She enjoys her beautiful home beaches, reading books/blogs, freshpressed juice, skinny cocktails, the color white and trying new beauty wonders.

fashion scene and beyond. She is great to work with and knows how to get our clients the exposure they desire! I recommend working with Heidi on any collaboration needs that you might have.”

– Holly, Vertical PR / Glamour Mash Blog

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PHOTOS BY:Frank Ishman

THE MOBILE BOUTIQUE OWNER KATIE MCCARTHY Owner, Stop Shop & Roll @STOPSHOPROLL

Q: How did you come up with the idea to open your own mobile boutique?

Katie McCarthy: I wanted my own store, but could not afford the rent nor wanted the commitment to a lease! I also love to travel and enjoy the sunshine. I was living in Oakland, CA at the time and saw how much mobile was on the move, so I wanted to join the trucker lady crew.

Q: What brands can we find in your store?

KM: I focus on local, handmade, fast fashion and vintage flare. I like to keep it interesting with things you don’t see at the department stores.

Q: What demographic do you tend to market to?

KM: Our target customer is 28-38 years old. My style is boho with an urban twist. Women on the go with a busy lifestyle love to shop with us. I hear all the time,”I love this shop because I don’t have time to shop and you come to me.” Yes, that’s right. We come to you! You can book your own private party with your favorite gal pals.

Q: What is your must-have item?

KM: I love hats and headbands.

Q: Do you plan on adding more parking spot locations to your store?

KM: Yes, of course! We are always looking for our next parking spot. Let us know if you want us to come to your event, party, business, etc.

Q: What can we expect to see coming up in your mobile boutique?

KM: We are trying to expand online as well as create an urban mobile park.

Q: If you could explain your mobile boutique in three words, what would you use?

KM: Rolling fashion trends.

"I focus on local, handmade, fast fashion and vintage flare."

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24} LOLO BOUTIQUE 12925 El Camino Real, Del Mar, CA 92130 858.350.9055 282 N El Camino Real, Encinitas, CA 92024 760.944.9055 7927 Girard Ave, La Jolla, CA 92037 858.454.7055 789 W Harbor Dr, San Diego, CA 92101 619.544.9055 LOLO specifically caters to women with colored styles. Their paisley maxi dresses, printed earrings, bright colored bags and necklaces, and vast array of scarves, blouses and skirts make this a great place for the lady who loves to style her closet like the rainbow.

25} EDEN BOUTIQUE 520 5th Ave, San Diego, CA 92101 619.696.3336 | www.edenboutiques.com Discover your trendy side in this Gaslamp district treasure trove! Eden Boutique offers a wealth of unique clothing and accessories for the discerning fashionista. If you're looking for some cool-girl chic, this is definitely a shop to check out.

26} STUDIO 1220 665 San Rodolfo Dr Ste 109B, Solana Beach, CA 92075 858.755.1199 | www.studio1220.com Studio 1220 is for the bold wanderer. Their collection is an urban jungle of soft blouses with summer prints and breezy styles. This is the easy stop for young women who enjoy a bohemian chic look.

27} AMY RAE BOUTIQUE 833 Market St #3, San Diego, CA 92101 619.995.6795 | www.amyraeboutique.com Newly opened in 2013, Amy Rae Boutique offers a sweet spin on a local boutique, with adorable home goods, jewelry, and (of course) clothes. A dangling crystal chandelier illuminates the spacious (but still intimate) interior, adding a shot of glamour to an already dazzling shopping experience.

28} CAPRICORN BOUTIQUE 5628 La Jolla Blvd Ste B, La Jolla, CA 92037 858.551.2660 | www.capricornboutique.com The name Capricorn comes from none other than the aligned stars of owners Krissy and Lisa. The boutique is inspired by Parisian black and white checkered floors, antiques and open spaces. This is considered one of San Diegoâ&#x20AC;&#x2122;s finest boutiques and a must-stop in Bird Rock.

29} FASHION KISS 8209 La Mesa Blvd, La Mesa, CA 91942 619.466.4604| www.myfashionkiss.com My Fashion Kiss is the convenient shop for juniors and fashion forward girls with a great selection of clothing for any type of mood. There are tons of cute items and adorable styles at affordable prices.

VOCABULARY BOUTIQUE 414 W Cedar St San Diego, CA 92101 619.544.1100 www.vocabularyboutique.com

Interview With CECELIA CHURCH, Boutique Owner

30} TUCCI BOUTIQUE 130 S Cedros Ste 140, Solana Beach, CA 92075 858.259.8589 12857 El Camino Real Ste N4 San Diego, CA 92130 858.792.8824 | www.tucciboutique.com Tucci is sleek, sophisticated and comfortable. Designs include Alexander Wang, J Brand, The Woods and Laura B among others. With two convenient shops in North County, this boutique is a great place to find a combination of rustic and modern looks.

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Q: How did you come up with the idea to open your own boutique?

Cecelia Church: I was a freelance stylist juggling many jobs (one of which was at a boutique). I loved getting to know the customers and where they were headed, what they were wearing, etc. I thought doing all the things I loved at one place sounded lovely.

Q: What demographic do you tend to market to?

CC: EVERYONE. We like to have something for everyone who appreciates charming, smart clothing, accessories, home decor, gifts, etc.

Q: What brands can we find in your store?

CC: Rieley, Corey, JVL, Collective Concepts, DL 1961, Genetics Denim, Sol Angeles, Press, Tart, Groceries Apparel, Howe, Mimi & Lu, Jeweliany Jewelry and French Connection.

Q: Can we expect to see anything coming up in your boutique?

CC: Always new arrivals. We are now hosting shopping parties for guests to come in for private shopping, mimosas and more. We will have a fashion show celebrating our fifth birthday in August or September.

Q: Do you carry any of your own creations?

CC: Baby onesies and swaddle blankets that I make myself. They are adorable and very useful gifts. Many women have told me that their baby is sleeping only because of my blanket. You can imagine how happy that makes them!

Q: What is your must-have item?

CC: My wedding ring, which was designed by one of the jewelers whose jewelry I carry at Vocabulary.

Q: If you could explain your boutique in three words, what would you use?

CC: Smart. Charming. Accessible.

| CECELIA

CHURCH

We like to have something for everyone who appreciates charming, smart clothing."

Welcome

to the Neighborhood WHERE TO EAT, DRINK, PLAY AND STAY THROUGHOUT SAN DIEGO

WRITTEN AND STYLED BY: GRETCHEN AND BRITT HACKMANN OF NUBRY.COM PHOTOGRAPHED BY: NANCY VILLERE

A

re you one of those San Diegans who routinely questions what to do and where to eat, thus relying on friends or loved ones to make a decision for you? Do you then proceed to waste precious time arguing with them over what’s actually hot and what’s definitely not, thereby ending up at the same average place time after time? Fret not my friend, as you are not alone! The number of times that we have found ourselves wondering where to go is too large to surmise. That’s why we’ve created A Gal’s Guide To San Diego, full of boutique shopping, unique restaurants, extraordinary bar hangouts, some of the world’s most renowned hotels and extravagant activities including a calendar of not to miss charity events this fall all in our very own neighborhood. You’ll now be able to discover our fabulous city starting with the very best recommendations from yours truly!

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w Visit NUBRY.COM for more style tips and fun things to do in San Diego.

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CLOTHING PROVIDED BY: Reign & Clover 937 S Coast Hwy 101, Ste C102 Encinitas, CA 92024 760.635.2664 www.reignandclover.com

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EAT 1

Cafe Secret 1140 Camino Del Mar, Del Mar, CA 92014 858.792.0821 | www.cafesecret.com

This casual Peruvian restaurant is known for its ceviche. The menu offers gluten free and vegan choices like their Quinoa Cilantro Tamale. Breakfast begins with oatmeal consisting of maca, almond milk and flax seeds and ends with Dulce de Lucuma cocoa crepes. Next is a flight to Peru!

w 2

The menu offers gluten free and vegan choices like their Quinoa Cilantro Tamale.

Jake’s Del Mar 1660 Coast Blvd, Del Mar, CA 92014 858.755.2002 | www.jakesdelmar.com

Perfect date night! Men, take notes. After fine dining at one of the best restaurants on Del Mar Beach, take in the sunset while walking on the sand with your honey and finish off the night with a smooch under the moon.

3

Pacifica Del Mar 1555 Camino Del Mar, Del Mar, CA 92014 858.792.0476 | www.pacificadelmar.com

Located in Del Mar Plaza, this rowdy bar is a fun stop for drinks.

Afterwards, walk through the plaza for some window shopping or gallery hopping.

4

La Jolla

Club M at The Grand Del Mar 5200 Grand Del Mar Wy, San Diego, CA 92130 858.314.2700 | www.thegranddelmar.com/club-m

The evening scene is at Club M, starting with the Bugattis and Rolls-Royces at the valet.

5

Sublime Tavern 3790 Via De La Valle #301, Del Mar, CA 92014 858.259.9100 | www.sublimetavern.com

This laid back upper level restaurant is perfect for beers and gourmet pizzas. A few more weeks left of the polo season means that you can see lots of horses on the fields from the patio.

SHOP 6

Reign & Clover Boutique 937 S Coast Hwy 101, Ste C102, Encinitas, CA 92024 760.635.2664 | www.reignandclover.com

Located right behind Starbucks on the 101, the sisters/owners are super friendly and stock their adorable store with everything from maxi dresses to relaxing sweaters and jeans to fun bohemian jewelry. Something for every gal!

w Men, take notes. After fine dining at one of the best restaurants on Del Mar Beach, take in the sunset while walking on the sand with your honey.

STAY 7

The Grand Del Mar 5300 Grand Del Mar Ct, San Diego, CA 92130 866.305.1528 | www.thegranddelmar.com

This is a remarkable resort for a stay-cation. Classic solid colored bikinis are best suited for their pool...that is, if you ever decide to drop your robe and exit the incredible spa.

8

L’Auberge Del Mar 1540 Camino Del Mar, Del Mar, CA 92014 858.259.1515 | www.laubergedelmar.com

This hotel’s living spaces will make you feel like you’re right at home. The Waterfall Terrace Restaurant or their “living room” is beautiful for watching the sunset on the beach. After lunch or dinner, move to the Bleu Bar on the mezzanine level and have a cocktail by the fire pit. Perfect beach access is granted simply by exiting at the back. | SEPTEMBER 2014 | 105

La Jolla EAT 1

Cody’s 8030 Girard Ave, La Jolla, CA 92037 858.459.0040 | www.codyslj.com

The little yellow cottage on the hill is perfect for Sunday brunch.

Request to sit on the side of the house where there are only a few secluded tables. You can even order grilled chicken for your pup!

2

Lean and Green Café 7825 Fay Ave, La Jolla, CA 92037 858.459.5326 | www.leanandgreencafe.com

This is the only 100 percent organic restaurant in San Diego.

Can you believe it? This healthy, one-of-a-kind café offers gluten free wraps, vegetarian and vegan items, fruit smoothies, protein shakes, steel cut oatmeal, steamed eggs, healthy grab-and-go bars, snacks and granola. If you like to eat clean, then you will be addicted to this La Jolla Village gem, nestled behind The La Jolla Sports Club!

3

Puesto 1026 Wall St, La Jolla, CA 92037 858.454.1260 | www.eatpuesto.com

Grab a quick lunch, albeit mouthwatering, on your way down to enjoy the memorable seals at La Jolla Cove. This is the patio hotspot for crispy melted cheese and Chicken Al Pastor Tacos paired with chilled micheladas and Dos Equis. Their newest bar addition boasts cocktails that trump the best in town and has a scene that gives Herringbone a run for its $$$.

w 4

This is the patio hotspot for crispy melted cheese and chicken al pastor tacos paired with chilled Micheladas and Dos Equis.

Bobboi (pron: Buh-boy!)

8008 Girard Ave, La Jolla, CA 92037 858.231.6445

An exclamation for anything beautiful, sexy, yummy or outstanding! We’re talking all natural and organic gelato, made daily using the freshest fruit ingredients. Serious! * Located next to Cody’s.

SHOP 5

Blended Industries 1025 Prospect St, Ste 220, La Jolla, CA 92037 858.255.8205 | www.blendedindustries.com

If you have to wait for a table at brunch, pass the time away by heading up the street to Blended Industries, just up the hill across from Sushi on the Rock for a little shopping spree. This boutique is guaranteed to have something cool and unique for a night out. Heck, you can even have some wine while you shop!

It’s the only wine bar + boutique in the U.S.

6

LF 7864 Girard Ave, La Jolla, CA 92037 858.866.4220 | www.lfstores.com

One of our faves, this boutique has us feelin’ like we’re cover girls from Nastygal.com. Filled to the ceiling with vintage jean short Levi cut-offs, bohemian crop tops and Jeffrey Campbell shoes that you won’t be able to pass up. Swear!

STAY 7

The Lodge at Torrey Pines 11480 N Torrey Pines Rd, La Jolla, CA 92037 858.453.4420 | www.lodgetorreypines.com

Escape San Diego and have drinks on the patio at The Grill, overlooking the acclaimed golf course.

CLOTHING PROVIDED BY: LF La Jolla 7864 Girard Ave La Jolla, CA 92037 858.866.4220 www.lfstores.com

w If you like to eat clean then you will be addicted to this La Jolla Village gem Lean and Green Cafe.

| SEPTEMBER 2014 | 107

en Cal

dar of Events :

Socialize and Support in San Diego 1. SEPTEMBER 20TH RONALD MCDONALD HOUSE GALA Private Club in La Jolla The ROMP is a signature gala supporting Ronald McDonald House Charities of San Diego that provides a “home away from home” to families with children being treated for serious, often life-threatening conditions at local hospitals. www.rmhcsd.org 2. SEPTEMBER 27TH CASINO ROYALE MASQUERADE GALA Hyatt Regency at The Aventine Dress up in Masquerade costume attire to support Miracle Babies, which provides financial assistance to families with critically ill newborns in the Neonatal Intensive Care Unit. www.miraclebabies.org 3. OCTOBER 11-12TH LA JOLLA ART AND WINE FESTIVAL Lower Girard Ave in La Jolla Village Enjoy art from over 150 artists, street entertainment and a wine and beer garden at one of the most prestigious art & wine festivals on the West Coast. Proceeds support underfunded programs at La Jolla public schools. www.ljawf.com 4. OCTOBER 11 FEED AMERICA GALA Del Mar Paddock and Turf Club Dine on the Del Mar Paddock under the stars with The Rock Band Chicago while raising critical funds for hunger relief and nutrition programs in San Diego County. www.feedingamericasd.org 5. NOVEMBER 8TH HEELS2HEAL FASHION GALA Private Estate in La Jolla Enjoy an evening with an exclusive Spring 2015 Nicole Miller runway fashion show. The ladies of Heels2Heal are dedicated to supporting nonprofit organizations that promote healing and education for underprivileged, critically-ill, and/ or abused women and children. This year, the gala supports San Diego Youth Services, which helps at-risk youth and their families become self-sufficient and reach their highest potential. www.heels2heal.org 6. NOVEMBER 15TH CYSTIC FIBROSIS BREATH OF LIFE GALA Rancho Valencia Resort in Rancho Santa Fe Attend dinner and a VIP reception with a live and silent auction supporting the Cystic Fibrosis Foundation of San Diego. The Foundation funds lifesaving research and works to provide access to quality, specialized care and effective treatments for people with CF, a life-threatening genetic disease that primarily affects the lungs and digestive system and effects 30,000 children and adults in the U.S. www.sandiego.cff.org/cffgala 7. NOVEMBER 22ND LEONARD SIMPSON'S ANNUAL BEST DRESSED GALA Hilton Torrey Pines Enjoy a formal seated dinner with Leonard Simpson's Fashion Forward theatrical show in support of Dress for Success, helping over 600,000 women acquire jobs and build careers. Formal attire. www.leonardsimpson10bestdressed.com For more San Diego events and details, please visit NUBRY.COM.

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CLOTHING PROVIDED BY: LF La Jolla 7864 Girard Ave La Jolla, CA 92037 858.866.4220 www.lfstores.com

EAT 1

Can you go to the beach without having ice cream? No, you can’t!

Or at least, you shan't!! This rare ice cream sandwich shop lets you choose the freshly baked cookie and creamy ice cream for a custom-built ice cream sandwich to make you drool! Funfetti cookies with mint chocolate ice cream, please!

w This is the perfect spot to watch all of the surfers head down to the beach.

The Baked Bear 4516 Mission Blvd, San Diego, CA 92109 858.886.7433 | www.thebakedbear.com

2

La Jolla

Cannonball 3105 Ocean Front Wk, San Diego, CA 92109 858.228.9283

Located next door to the WaveHouse is San Diego’s largest beachfront rooftop with panoramic beach views. This newly renovated venue offers small plates and sushi—making for the perfect happy hour experience with your partner.

DRINK 3

JRDN at Tower 23 723 Felspar St, San Diego, CA 92109 858.270.5736 | www.t23hotel.com

Offering an upscale bar scene in Pacific Beach, anything from beachwear to dresses goes, as long as you are coolio! Afternoon lunch on the patio overlooking the beach is exquisite. This is the perfect spot to watch all of the surfers head down to the beach.Yes, your attention may be distracted away from your company and cocktails—blame the hotties in the wetsuits!

DO 4

Belmont Park 3146 Mission Blvd, San Diego, CA 92109 858.228.9283 | www.belmontpark.com

This amusement park has a rock climbing wall, a zip line, roller coaster rides and a variety of restaurants including WaveHouse and Cannonball.

5

WaveHouse 3125 Ocean Front Wk, San Diego, CA 92109 858.228.9283 | www.wavehousesd.com

A 30,000 square-foot outdoor venue, WaveHouse consists of tiki bars, fire pits and cabanas on the Mission Beach boardwalk in Belmont Park. The best attribute? The FlowBarrel, a machine that creates waves for surfers to practice. This is the only wave machine in the U.S. and will undoubtedly keep you entertained all afternoon!

w

The best attribute? The FlowBarrel, a machine that creates waves for surfers to practice.

STAY 6

Tower Deck at Tower 23 723 Felspar St, San Diego, CA 92109 858.270.2323 | www.t23hotel.com

For a more exclusive experience or private access to this swanky beach hotel, the Tower Deck is on the second level along with the pool and is only available to hotel guests. Time to enjoy a staycation with an ocean view and pool scene. Yes!

| SEPTEMBER 2014 | 109

PHOTO PROVIDED BY: Flo-Foto

do

September

2014

113 DO EXPERT Paddling for a Purpose, an Endearing Interview With Philanthropist and Ocean Enthusiast Jack Shimko

117 RACE TRACK GUIDE Bring on the Races! Del Mar's Racing Season is in Full Fall Swing

122 FEATURE Stop SAM CoFounder, Luke Mysse, Hits the Pavement for a Good Cause

126 ESCAPE Gaining a Healthier Perspective on Staying Thin

132 FIRST TIMERâ&#x20AC;&#x2122;S GUIDE Running Through Colors at the Most Upbeat Paint Race Around

132

FIRST TIMER'S GUIDE Taste the Rainbow

137 SPECIAL EDITION NATIVE KNOWLEDGE From Dining Spots to Coffee Shops, We Get the Weekly Routine of Four Busy Men

111

SEPTEMBER 2014

paddle power Ocean Enthusiast and Philanthropist Jack Shimko paddles for life WRITTEN BY: ALEXA ERICKSON | PHOTOGRAPHED BY: ANH NGUYEN

www.weareocean.org | SEPTEMBER 2014 | 113

Q: What was your life like before your diagnosis in 2009?

Jack Shimko: I was extremely active and adventurous. I did not have many fears and pushed my limits more often than not. I also owned and was the creative director at a small creative design co-op in Santa Monica. I recently sold it to focus on raising my daughter in Newport Beach and work full-time at We Are Ocean.

Q: Did your attitude towards a life of philanthropy come after your diagnosis or had it always been something you desired to take part in?

JS: I had always participated in philanthropy events but only as an outsider or to support someone else that was affected by something. My attitude changed throughout my own treatment and experiences in the world of cancer.

Q: Tell us about these charitable endeavors: Paddle2Live and We Are Ocean.

JS: Paddle2Live was a project that started in 2009. It was developed while undergoing chemotherapy at UCLA, and the project that led me to form We Are Ocean, a public benefit non-profit organization based in Newport Beach. Our mission is to improve the lives of cancer patients and survivors through ocean-based, active lifestyle camps and experiences.

Throughout the Paddle2Live project I paddleboarded thousands of miles and raised awareness and funds in partnership with LIVESTRONG, the UCLA Jonsson Cancer Foundation Center and the John Wayne Cancer Foundation.

Q: What changes have you seen in yourself since you founded We Are Ocean?

JS: The biggest change is that I gave up my career to work full-time for We Are Ocean and help other cancer patients and survivors. It was a big deal to my family and myself to take this step but I believe that there is a need for the types of things that we can offer.

THE EXPERT JACK SHIMKO Owner: We Are Ocean

Q: What has your favorite experience been within Paddle2Live and We Are Ocean?

JS: It’s hard to say. I thrive when things get tough, so my favorite would have to be Paddle2Live 2011. However, crossing the 32-mile Molokai Channel last summer with my great friend Patrick Towersey, for We Are Ocean, was pretty cool! The channel put us in line and really made us both understand the power of the ocean.

Since: 2013

C

ancer isn’t something you plan for. You’re living your life accordingly and then, suddenly, your world is turned upside down with the “what-ifs” that the disease causes.

For Jack Shimko, a Newport Beach native and ocean enthusiast, the questions of uncertainty found their way from confusion and fear to a fuel of encouragement to find what he could plan for and what he did have control of. He would beat cancer and he would find a fuller and more philanthropic lifestyle to share with other ocean lovers like himself.

The news had knocked the wind out of him. Diagnosed with Stage 3B Hodgkin’s Lymphoma just days after his 29th birthday in 2009, Jack’s aquatic lifestyle, including an upcoming surf trip to Mexico, was halted and replaced with an intensive regimen of chemotherapy and radiation. Told to stay out of the water due to his low white blood cell count, Jack worked around the system, replacing surfing with stand up paddleboarding, because, though he was told to stay out of the water, he wasn’t told not to stay on top of it. Finally, 16 weeks into his treatments, Jack got the OK from his doctors to actually be allowed to paddleboard. A week following the good news, Jack drove up to San Francisco to compete in the World Paddle Board Championship. Though finishing dead last and catching a bout of hypothermia, he still found the healing powers of the sport and the ocean, finishing with a huge smile on his face.

Jack has been cancer free since his completion of treatment in 2010 and has since created a rather comprehensive list of accomplishments, including paddling over thousands of miles to raise cancer research funds. We talked to Jack about his journey from cancer diagnosis to launching his inspirational non-profit foundation We Are Ocean, and the positive effects it has had not only on himself but others as well.

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"I had always participated

IN PHILANTHROPY EVENTS BUT ONLY AS AN OUTSIDER OR TO SUPPORT SOMEONE ELSE THAT WAS AFFECTED BY SOMETHING. MY ATTITUDE CHANGED THROUGHOUT MY OWN TREATMENT AND EXPERIENCES IN THE WORLD OF CANCER."

Q: What events/adventures are you proudest o?

JS: CAMP WAO ON CATALINA ISLAND! It’s not so much a goal, but more like a reality of what we can offer to cancer patients and survivors this summer and many summers to come. Patients and survivors will be introduced to many new and exciting ocean-based disciplines such as: surfing, sailing, stand up paddleboarding, traditional paddleboarding, outrigger canoeing, kayaking, snorkeling, fishing, diving, ocean navigation and ocean safety. Amongst their time on the water, our camp is designed to let cancer patients and survivors share and heal together while out in the elements. We are trying to form an ocean-based, postcancer community. Our camp is an integral step in that reality.

Q: How can people get involved in your foundation?

JS: People can join We Are Ocean by becoming a part of Team WAO, where you can set your own goal, create your own WAO page and help fundraise. People can volunteer for events, experiences or camps. People can donate. Small businesses can host an event and participate in our third party fundraising platform. There are many ways and all on our site: www.weareocean.org

"Our mission is to improve the lives of cancer patients and survivors through ocean-based active lifestyle camps and experiences."

| SEPTEMBER 2014 | 115

GUIDE TO THE

Fall Del Mar

Racing Season DEL MAR CELEBRATES THE BING CROSBY SEASON WITH ALL THE GLAMOUR AND GLITZ OF OLD HOLLYWOOD

WRITTEN BY: GENESIS GONZALEZ

Bring on the hats! Bigger is better, for it’s racing season in Del Mar and this fall your invitation to the most exciting and glamorous events awaits you. It is the season to celebrate the grandeur that was Old Hollywood and carry on the legacy that the one and only Bing Crosby started in 1937. Whether you’re a racing fan or not, it’s the time to have fun, create new memories, and enjoy life in the sun. There is no time to wait, as everyone—and I mean everyone—from Del Mar executives to famed jockeys, and owners in the biz are excited to see what another great season holds for winners and the best in horsemanship. Del Mar is the epitome of cool. Cool breezes, cool horses, cool people, and cool events. From concerts to festivals, to fun and outrageous hat contests, there is no telling just how much fun your time here will be. Enjoy the outstanding athleticism from renowned horses, socialize, have a drink or two and sit back, for you are at Del Mar where the Hollywood lights are brought to you.

858.755.1141 | www.delmarscene.com You can follow Del Mar on Twitter, @DelMarRacing, Instagram, @DelMarRacing, or like them on Facebook at www.facebook.com/DelMarRaces

| SEPTEMBER 2014 | 117

THE BASIC BETS

Mike Smith

WIN: You win $ if your horse wins first place.

Hall of Fame Jockey

PLACE: You win $ if your horse gets first or second place.

MIKE SMITH IS AT THE TOP OF HIS GAME. Smith has been around the track once or twice earning numerous awards such as the Breeders’ Cup Classic with the one and only Zenyatta. His passion for the sport and the love of horses has made him a truly respected jockey, willing to push ahead and take every step one stride at a time. With a career that includes a reality TV show, posing nude for ESPN’s Body Issue, and continually achieving great strides in the sport of horseracing, there is no limit to what this leading man can do, and as the upcoming season approaches, he has nothing but focus.

SHOW: You win $ if your horse finishes first, second, or third place.

2

The Daily Double

“

HOW TO WIN:

▷ You must pick

the winner in two consecutive races. Bet must be placed before the start of the first race.

2

1

Quinella HOW TO WIN:

▷ You must pick two

horses who finish first or second (doesn’t matter the order) in a single race.

Exacta

HOW TO WIN: ▷ You must pick the horses who will finish first and second, in the exact order, in a single race.

tri-Fecta HOW TO WIN:

▷ You must pick the

first three horses who will cross the finish line, in order from first to second to third place.

1

2

3

4

SUPER Fecta

HOW TO WIN: ▷ This one’s a real doozy. You must pick who will win first, second, third and fourth - in that exact order!

118 |

THE PASSION FOR THE SPORT AND THE LOVE OF THE HORSE CAN’T KEEP YOU ON THE GROUND. ONCE IT’S IN YOUR BLOOD, IT’S THERE, AND YOU CAN’T GET IT OUT. I LOVE TO COMPETE, I LOVE OUR INDUSTRY, I LOVE OUR SPORT.”

Q: Your father was a jockey himself. Was he a motivating factor for you to pursue this career or had you always loved the sport as a whole?

Mike Smith: I really think I just always loved the sport. Both my grandparents also owned horses; my uncle trained; my father rode for a little bit. By the time I came around, my father already retired.

I really didn’t see him ride or anything. I always enjoyed the sport.

I remember him taking me to the races one time when I was really young in Mexico. We went over the border into Mexico to the races in Tijuana, and it was pretty cool. I was always intrigued with it.

Q: You were featured in ESPN’s Body Issue and on Animal Planet’s “Jockeys.” What were those experiences like for you?

MS: After I got through it all, it was great. Doing a reality TV thing was tough because they follow you around in the beginning but after you see the final work it’s amazing. I’m glad I did it. Same thing with the Body Issue. I never thought I’d want to take my clothes off in front of people, although there weren't a lot of people there, but you had the camera crew and there were about 10 people there and I had never done that before. I knew it was for a great magazine and something that could maybe draw attention to our sport.

Q: I’m curious to learn, how do you as a jockey establish a partnership with the horses you’re racing?

MS: It’s just like when you go to a function or a restaurant or a bar or wherever you’re at, you just meet people. Sometimes you just hit it off. You can meet somebody, and it’s like you’ve known them your whole life. That’s the way it’s with the horse at times. Sometimes you meet someone you don’t hit it off too well with, but in time it gets better, and sometimes you hit if off very well and in time it gets worse. It’s just like people. I’m really easy to get along with as a person and as a human being. I think it carries over into horses. I truly try to get along with them. I try to adapt to their personalities a little bit and not try to make them adapt to me. It’s about them.

Q: What do you feel makes racing at Del Mar so unique?

MS: Del Mar is just a beautiful town. If you’ve never been here, it’s just incredible. The race track is literally on the ocean. We get huge crowds which is amazing. It would be like playing in a basketball court with all these cheering fans in there. Sometimes it’s wonderful to play to a crowded arena. We have great racing and some of the greatest horses in the country and in the world are here running at Del Mar. They do a wonderful job here. They really cater to the fans and to the horsemen and to the horses.

Q: What are you most looking forward to in the upcoming season at Del Mar? MS: Just having a great season and having a great year. It’s so nice here. It’s about getting the opportunities and making the "Del Mar is just a most of them.

Q: Has there been a horse that you really connected with?

MS: I would have to say Zenyatta. She was just something beautiful town. else. She was an amazing horse for our sport and for me. I Q: During your career, you have received many accolades.

If you’ve never was blessed to be a part of it. I got to be the guy to show her been here, it’s just Does one stand out to you that you are most proud of? the way. incredible. The race MS: It would be crazy really not to say the induction into track is literally on Q: In this sport, there can be a huge amount of pressure to the hall of fame. I think it’s what anybody in this sport or the ocean." succeed. How do you maintain focus? anybody in any sport wants to do at the end of it all.

MS: My mom would just tell me to focus. That kind of energy can Q: What was it like to be inducted into New Mexico’s Sports Hall either be a danger or you can use it to your advantage because you of Fame and to be recognized in your hometown? can speed that stuff up, and it can just become overwhelming and MS: That’s just the greatest, you know? To be recognized in the town very powerful. But if you just focus and slow everything down, it’s you grew up in with all of your family still there. It meant a lot to all amazing what you can do with that energy, and I do that. The more of us. It was a great time and great ceremony. I think almost every on the line, the more I focus and the more I want it, the more it member of my family filled up that whole auditorium. comes to me.

Q: If you had the opportunity, would you do anything differently Q: Do you feel there is a certain skill that a jockey should possess in your career? in order to be successful?

MS: I’ve been so blessed and done well. I’m really happy where I’m MS: Just be well rounded. I think that’s true in any sport. There’re so at right now. If I were to go back and change something maybe the many things that make a great rider—a great horseman. You’ve got outcome wouldn’t be the same, so I don’t think I would change to have great hands, you have to have great this, great that. Practice anything. I could retire tomorrow and be extremely pleased with it all. what I’ve done in my career.

Q: During your career you’ve come across a few injuries. What Q: What would you like to be remembered for in your career? motivated you to keep moving forward and get back up?

MS: Just being a good person and a good horseman; a guy who truly MS: The passion for the sport and the love of the horse can’t keep you loves a horse. on the ground. Once it’s in your blood, it’s there, and you can’t get it out. I love to compete, I love our industry, I love our sport, and on top of all that, I love the horse even more.

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F a n ct u F ◀

▶

HORSE’S AGE

every horse celebrates a birthday on JANUARY 1ST, regardless of the horse’s actual birth date

Fall Track Overview

SEASON DATES: NOVEMBER 7-30, 2014

▷ Bing Crosby Season will run 15 total racing days. (Friday-Sunday the first week and Thursday-Sunday the other weeks)

▷ Weekday post-time at 12:30pm ▷ Weekend post-time at 12pm ▷ Thanksgiving Day at 11am ▷ Admission at all gates will be $6 ($3 for Diamond Club members).

Every Friday (except Opening Day) is Free & Easy for Diamond Club Members, where they receive free admission, program and seat, along with half-priced beer, sodas and hot dogs.

LIST OF EVENTS: ▷ NOVEMBER 7:

Opening Day Party Gatsby Style. The afternoon will feature an “Old Hollywood Fashion Contest,” with awards being given for Best Dressed Couple, Best Old Hollywood and Best Celebrity Lookalike.

▷ NOVEMBER 22:

Food Truck Festival and Plush Black and Gold Diamond Blanket Giveaway

▷ NOVEMBER 29: Craft Beer Festival ▷ NOVEMBER 29: Movember Event ▷ NOVEMBER 29: The Hollywood Derby ▷ NOVEMBER 30: Closing Day – Free Day ▷ EVERY SUNDAY IS FOOTBALL SUNDAY IN THE CABANA

LIST OF CONCERTS:

▷ NOVEMBER 15: Iration performs ▷ NOVEMBER 29: CAKE performs

▷ NOVEMBER. 15:

College Day (free admission and food and drink specials with college ID)

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Craig Dado

Executive Vice President and Chief Marketing Officer at Del Mar Thoroughbred Club DEL MAR THOROUGHBRED CLUB is in full swing as they prepare for another exciting and sure to be memorable season in horseracing. Craig Dado, Executive Vice President and Chief Marketing Officer at Del Mar Thoroughbred Club is bringing back the glitz and glamour of Old Hollywood, and saluting a man who started it all back in 1937, the endearing and charismatic Bing Crosby. Hard at work, Dado and his team are looking to attract racing fans of all kinds to attend the track this season and join them as they celebrate the Bing Crosby Season. With an array of entertainment and events to delight about every interest, from concerts to microbrew festivals, the season of Bing shouts fun, great racing, and all around the best time under the sun in beautiful Del Mar.

Q: What can Del Mar racing fans look forward to in the upcoming fall season?

Craig Dado: It’s going to be a different time of year.

Kids are not going to be out of school, and we’re not going to have the tourist market. Frankly, we don’t expect it to be the summer meet. It’s going to be a whole different deal. We want it to have its own personality. We’re going to brand it in a different way as it’s actually going to be called the Bing Crosby Season. Bing Crosby founded the track back in 1937, and we’re going to celebrate our heritage, celebrate Old Hollywood and have that be the theme for the fall racing season.

Q: Leading up to the fall season, what tasks must be met in order to prepare?

CD: We’ve been working quite a bit on the advertising campaign and the branding. Like I said, it’s going to be very different from the summer, so we’ve got to reinvent ourselves a little bit. Working on sales, talking to a lot of horsemen about whether they’re coming this fall and getting horsemen from out of state to come here with horses that have never been here before. It’s just very different from when the race season meeting starts. This is the pre-branding work and getting ready for the meet.

Q: For a first timer coming to visit Del Mar, what would you tell them to see or do first?

CD: I think Del Mar is a wonderful place for people watching. We get a lot of people who come here who are not necessarily serious racing fans; they come here for the fun experience. We try to have something for everybody here. We’ve got kids events, we’ve got microbrew festivals, we’ve got concerts and we’ve got food events, so people come here for reasons other than just horse racing. I think Del Mar is more of a social outlet for people. It’s more of a fun, pure San Diego experience than just going to watch horse racing.

Q: In addition to the many events and concerts Del Mar provides, what else do you feel makes it stand out from other race tracks?

CD: I think what makes it so unique is the demographics. We have such a young fan base here.

Our fans are by far the youngest of any race track in the country. And we have a much bigger female fan base as well. We’re over 40 percent female based here at Del Mar, and I think that’s very different from many other race tracks. So when you have younger and more female race fans it just tends to be more fun.

Q: What is the preparation like when it comes to Opening Day? CD: Opening Day is a real challenge because it’s the 120 |

| SEPTEMBER 2014

biggest day of the season, and it’s the first day, so there’s no soft opening, there’re no rehearsals and no warm-ups. We’re thrown right into the fire on the first day. So that’s the challenge. Getting ready for the biggest day of the meet, right out of the gate so to speak. We have crowds in the mid 40,000s, and everyone is dressed up and excited. Of course things are going to go wrong on Opening Day. It’s our job to make sure we put out the fire as quickly and easily as we can.

Q: With the goal of attracting a more female based audience, how do you recruit them to Del Mar and appeal to their interests?

CD: Well for our over the air broadcast advertising we really don’t push the horse racing side. We’re really pushing the other events such as concerts and microbrew festivals and hat contests and stuff like that. So we’re appealing to people to come here for social reasons and for other entertainment related reasons as opposed to just coming for horseracing.

When you get here, of course we do have world class horseracing, and we think when people get to experience that they’re going to fall in love with it.

“I JUST WANT TO CONTINUE TO SEE DEL MAR THRIVE, AND AS WE MOVE INTO THE FALL SEASON, I WANT US TO BE ABLE TO TURN THAT FALL SEASON INTO ONE OF THE TOP RACING SEASONS IN THE COUNTRY.” Q: I’ve noticed there has been an increase in television shows being filmed at Del Mar. Has the presence of such shows as “The Real Housewives of Orange County” and “The Bachelor” brought new attention to the sport and track?

CD: Absolutely! We welcome shows to come out here and film. I think the biggest production we ever dealt with was when the show “Entourage” came out and did an episode here. But the fact that the characters in a show like that would have come to a place like Del Mar, I think says a lot about our brand. It is a cool place, and Hollywood has recognized that and they want to be a part of that.

Q: What do you feel makes this sport so exciting and unique?

CD: Well it’s the only sport where the fans actually participate. You come out and each race you get to put your two dollars on whomever you think is going to win. So you’re not only watching but you’re actually participating. That’s unique to any other kind of sport.

Q: I loved how you incorporated a creative tagline of “Cool As Ever.” How has this helped when it comes to branding and attracting new fans?

CD: As I mentioned earlier, Bing Crosby founded the track back in 1937, and he was an Academy Award winner, had a bunch of hit songs and was Old

Hollywood cool. He would invite a lot of his Hollywood friends down. It was a very cool place back in the late 30s/early 40s, so by saying “Cool As Ever” we’re tipping our hat to Bing and that generation of the track that he started and basically saying this is a cool place now.

Q: Where would you like to see the Del Mar track in the next five years?

CD: I tell my employees all the time these are the good old days. We’re doing extremely well right now. Our attendance is up over 25 percent since the year 2000.

I just want to continue to see Del Mar thrive, and as we move into the fall season, I want us to be able to turn that fall season into one of the top racing seasons in the country. The Breeders’ Cup is coming here in 2017. I’d like to do a really, really good job with that and have breeders decide they want to come back here on a regular basis.

Q: When it comes to your position as Chief Marketing Officer, what is your top priority at this time?

CD: I think attendance in general is important, and we have a nice cross section here. We do have the older men, but they’re deluded by a younger, more female audience. When you add them all up, we’re averaging almost 18,000 people a day which is an extremely high number for horseracing, so we just need to keep those attendance numbers high.

Q: Is there a fun fact about Del Mar that might surprise most people?

CD: The second year Del Mar was open the great horse Seabiscuit raced here and won a matched race against Bing Crosby’s horse name Ligaroti. A lot of people don’t realize that the great Seabiscuit ran here at Del Mar. Q: Has there been an exciting moment in your career that was truly a highlight?

CD: I would say when Zenyatta ran here for the last time. She had won I believe 17 consecutive races and we had a huge crowd turn out for a horse, and that’s not generally the case here at Del Mar. But she had touched so many people, and it was such a big deal when she ran here and won her last race here. It was just a very special moment for everybody.

DEL MAR RACING AT YOUR FINGERTIPS Del Mar Mobile is the must-have app for regulars or rookies to the storied track. The “one-stop, one-source mobile app” features on-track mobile wagering, streaming of live races, race replays, Cybertote (real-time results, odds, will pays, scratches, etc.), a betting calculator and a calendar of Del Mar events and concerts. Consider it your virtual concierge.

Available for any “smart” mobile device.

Billy Koch

Founder/Managing Partner at Little Red Feather Racing Club

FOR BILLY KOCH, THE WORLD OF HORSERACING HAS ALWAYS BEEN A TRUE PASSION since he was a child. Growing up with his grandfather, Hollywood legend Howard W. Koch, the excitement and allure that was and is horseracing became an after school highlight for Koch as he discovered his role in the sport of racing. A proud founder and managing partner of Little Red Feather Racing Club has brought Koch closer to his passion and provided for vast opportunities to work with a variety of individuals in which great partnerships have been formed. His goal is to provide the best and highest quality when it comes to a great experience and to cherish the moments that are made on the track.

“ Q: What was the motivation in creating your business Little Red Feather Racing Club?

Billy Koch: I’ve been going to the race track since I was five years old, and I always wanted to be an owner. When I graduated from Northwestern in 1991, I didn’t have much money, and I put together a collection of friends that just kind of formed a partnership.

Our first partnership we ever formed was actually called Versailles Racing Syndicate, and it was named after our favorite Cuban food restaurant in Los Angeles. We had some success and from there I put together a bunch of different partnerships. Then, in 2002, I started Little Red Feather Racing Club. The second horse we ever bought was a horse named Singletary, after the Hall of Fame linebacker Mike Singletary. In 2004, that horse that we bought for $30,000 went on to win the Breeders’ Cup Mile, which was a $1.5 million dollar race, and that really made it a business. I just always wanted to be in the game. I think ownership is everything, and I love the sport.

Q: In order to invest, do you feel it takes some knowledge of horse racing or can anyone take part?

BK: Absolutely not! We’re here as your experts and your ambassadors to the world of horseracing, so I think anybody who has any interest in horseracing or horse ownership can give us a call or drop us an email and we will guide you along the way. That’s our job.

We have people who used to own horses on their own that are now major partners and major investors in Little Red Feather Racing Club and it is really neat and interesting for me on both fronts. I think it doesn’t matter how much experience you have—that is the whole point of these partnerships because we are ultimately running the show and calling the shots, and you can learn a ton from what we do.

Q: Who would you say are your typical clients?

BK: I think the nice thing about Little Red Feather is that we have a variety of people and a plethora of different walks of life. We have lawyers and doctors, and then we have school teachers. We have males, females and we have people who have disposable income that can afford to pay between $5-$10,000 to

WE’RE HERE AS YOUR EXPERTS AND YOUR AMBASSADORS TO THE WORLD OF HORSERACING, SO I THINK ANYBODY WHO HAS ANY INTEREST IN HORSERACING OR HORSE OWNERSHIP CAN GIVE US A CALL OR DROP US AN EMAIL AND WE WILL GUIDE YOU ALONG THE WAY. THAT’S OUR JOB.”

get involved with something really special and to become a part of our family.

Q: What do you hope your clients walk away with when it comes to these partnerships?

BK: We actually don’t sell them on financial rewards. Our business model is predicated on the experience, and we know that this is a very, very difficult game to be financially successful. So we want to make sure that anything else we can do is fun, entertaining and thrilling. For events with partners, we have several parties down here at Del Mar during the year; one in the beginning and one at the end of the summer. We have barn tours, and we make sure that when they come to the track they receive all access and that they get seats and reservations.

Q: What are you proudest of when it comes to your company?

BK: I’m proud that we’re still in business. Like I said, this is a very, very difficult game, and I’m proud that we’re able to be out there and be competitive with some of the larger entities.

We run in the same races with horses that did not cost $5 million dollars when we originally bought them. That’s a great feat of ours that we’re able to compete and win those races.

I’m just very proud that we have the partners that we have. We’re extremely fortunate, and I think that’s maybe a better word than proud.

I’ve been blessed to be able to do what I really love doing and to promote the sport that I really love and that I’m passionate about. I think that our partners feel that passion and understand how important it is and how much we love our animals and our athletes, and they can be a part of that.

Q: Your grandfather, Howard W. Koch, had a great interest in this sport. Do you incorporate any of his advice and passion into your business?

BK: I think I definitely channel his energy and his love for the sport. He was a proponent of horseracing and loved the game. He used to take me to the backstretch after school. He’d pick me up, and we’d go out there and hob knob with all the track jockeys and the trainers. He just loved the people. My grandfather taught me to treat everyone with respect, whether they were a jockey, a groomer, a trainer or a

clerk. It didn’t matter to my grandfather. They were all at the same level, and I think I take that approach and hopefully people appreciate that approach. I believe that we all have to work together to continue to make this sport thrive for the future.

Q: Where would you like to see Little Red Feather Racing Club in the next five years?

BK: I’d like to win big races. I’d like to be able to compete in the Kentucky Derby and the Breeders’ Cup, and I think we’re gaining momentum and hopefully purchasing horses that will take us to those levels.

Q: What it is like to take part in racing while at Del Mar? BK: It’s summer camp for adults. It’s a great place and a great environment. The people at Del Mar have done an amazing job branding themselves as the place to be during the summer. We’re fortunate to spend seven weeks down here. We have so many clients that love coming to the races at Del Mar because of the environment and the fun and the weather and the beaches. It’s one of the greatest places on Earth.

Q: Is there a sense of nervousness for you when it comes to watching the races?

BK: We’ve done this for so long now, and I’d be lying to you if I said every once in a while I didn’t get butterflies. My role is to make sure that everybody is there, and that everybody has a good time and everybody is informed about what’s going on because I learned a long time ago that we can’t really control the outcome of the races.

Q: With an increase in fan base, what do you feel is attracting so many to this sport?

BK: I think the pageantry and the animals that we call the athletes. I think people are a little more cognizant of marketing the sport and branding the sport. I also think it’s the horses like California Chrome, who captured the first two-thirds of the Triple Crown. Our sport is very star-driven, and when we get those e-cline athletes to the top of their game people will really follow it and understand just how amazing these animals are.

Horse Racing 101 ▶ Races run each week from Thursday through Sunday. ▶ Races are 3.5 to 4 hours with 30 minutes between each race.

▶ Each race only

lasts 1-2 minutes.

▶ “Post Time” is

the time at which each race begins.

▶ The Paddock

is the oval area where the horses are saddled 30 minutes prior to each race.

▶ Watching the horses in the Paddock can help you pick a horse to bet on. ▶ Jockeys mount their horses and head to the track about 12 minutes before their “Post Time.”

▶

Races begin at 12:30pm Thur/Fri and 12pm Sat/Sun.

▶ Thanksgiving Day Del Mar is open, with races starting at 11am. ▶ Free concerts Saturdays Nov 15 and 29 after the last race.

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LUKE MYSSE CO-FOUNDER OF STOP SAM, ORGANIZER OF CYCLE CAUSE

122 |

| SEPTEMBER 2014

WHERE THE

Rubber MEETS THE ROAD LUKE MYSSE IS LOGGING MILES TO STOP HUNGER

WRITTEN BY: KARLY SHIMAMOTO PHOTOGRAPHED BY: JEFF FARSAI

Seven years ago, Luke Mysse hit a road block. Standing at a hot dog stand, he found himself questioning his career path. Heâ&#x20AC;&#x2122;d successfully started his own design firm, Crossgrain, in 1996, but while his business continued to thrive, he found himself victim to a passionless job.

| SEPTEMBER 2014 | 123

H

e remembers the excitement of the man who prepared his hot dog order; the enthused animation in his every action. He stood at the stand wondering where he should be investing his talents and what kind of legacy he wanted to leave behind for his children. He recalls, “I walked away feeling like a complete hack at my job. I knew I wasn’t excited about what I was doing or delivering the best I could.”

At the same time that this pivotal moment in Mysse’s career was taking place, he found himself addressing major health concerns. He knew he needed to make significant lifestyle changes in order to lower his weight, which had maxed out at almost 340 pounds. He made adjustments to his diet and discovered an outlet for both physical activity and mental recharge in cycling.

In 2013, Mysse co-founded Stop SAM, a nonprofit campaign dedicated to raising money for, and increasing awareness of the fight against Severe Acute Malnutrition. Since then, he has dedicated himself to Stop SAM’s mission of meeting the nutritional needs of as many children as possible suffering from SAM. Having switched to a more passionate career path with a healthier lifestyle, Mysse now lives a life he is proud of. Currently preparing for Cycle Cause, a cross country cycling trip from San Diego to New York that seeks to spread awareness of and raise money for Stop SAM, he is combining both his love for fitness and his dedication to making a difference. By the time his journey ends he will have traveled 5,000 plus miles over the course of about 100 days.

We talked to Mysse about what goes into giving a voice to the children suffering from SAM and the journey it took to get to where he is now.

Q: You mentioned that you had always felt led to help people in a bigger way. Where did this motivation come from?

Luke Mysse: My empathy comes from a deep faith in God who I believe created us to love each other. We could certainly use more love in the world. My desire to serve comes from watching my dad, who I think got his lesson in service from my grandma—his mom.

Q: What were the major reasons for your involvement with fighting against Severe Acute Malnutrition?

LM: One evening, I saw my older son Andrew, who was five at the time, tasting a sample packet of RUTF. I realized that starvation was an issue that he would never deal with. Even if everyone in his life was gone, someone would give him something to eat. He may go hungry, but he won’t starve to death. And really, it’s all because of where he was born. He didn’t choose that. And if I translate that into a lesson for my own life, the same is true. I’ve been given creative ability for whatever reason. It’s not just about using the abilities for my own gain; it’s about leveraging them to help others.

Q: Where did the idea for Stop SAM stem from?

LM: I’ve been friends with the people who started MANA Nutrition for a long time. They are the group that manufactures the lifesaving packets of peanut butter.

I had the idea for Stop SAM a couple years ago when I realized that I could use my background in marketing to tell this story and raise public awareness. I wanted to give suffering kids a voice. Stop SAM is dedicated to telling the story of Severe Acute Malnutrition in creative ways and raising money to send lifesaving packets to those in need.

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“I’VE BEEN GIVEN CREATIVE ABILITY for whatever reason. It’s not just about using the abilities for my own gain; it’s about leveraging them to help others.”

Q: Can you give us an idea of your training regimen in preparation for your trip?

LM: A big part of training for me has been focusing on building better recovery habits. I’m really stubborn on the bike and will push myself too hard. This trip can’t be like that because it’s so many days of riding.

I’m not worried about my fitness because it’s pretty good. I just need to make sure I build good habits with what I do off the bike; habits such as better hydration, nutrition, stretching and yoga.

Q: How has taking on professional responsibilities of raising awareness of SAM affected you and your family?

LM: I’ve grown more as a person in the last year than ever before. It’s sort of cliché, but you hear stories about how people who serve others end up getting so much more than they expected out of it. I’m all about helping these kids, but it’s done wonders for all the areas of my life as well. I feel so alive right now. I’m almost obnoxious to be around.

Now, Dave doesn’t like riding with me because I’m too fast (he still beats me in the pool though).

Q: What has been the greatest motivation and inspiration for you as you continue your work in raising awareness of and hopefully ending SAM? LM: My two boys have inspired me a ton on this project. Kids are so pure. They really see things at face value. I’ve witnessed both Andrew and Ayden help others because they see Daddy and Mommy caring for others. Children do what a parent does, not always what a parent asks. My oldest has raised money for treatments without us even asking him to get involved. For him, it’s pretty simple: A child is hungry—do something about it.

Q: You had said that the idea of cycling across the United States in order to raise awareness of SAM had crossed your mind more than once. What was it that led you to actually act upon that thought and organize Cycle Cause?

LM: I’ve had a dream of doing this since I got to ride a portion (four days) of a cross country journey a couple years ago. On the fourth day, I didn’t want to stop. I wanted to keep going. The idea kept coming back, but I would push it off as “irresponsible” or “too hard.” In 2013 I was writing down marketing ideas for Stop SAM and the bike ride made the list. I was still apprehensive, however, because it was just too big of an idea and too far outside of my comfort zone. My wife Dalia and I were out on a date one night when I decided I would share the idea, knowing that she would say no. I told her that I wanted to go on the road and speak for Stop SAM. Only she didn’t say no. Dalia saw her opportunity to help these kids by supporting me in this effort.

Q: What enabled you to discover cycling?

LM: At the time, I had a city bike that I would occasionally ride up to the coffee shop or around the city of Orange. My friend Brett let me borrow an old road bike that he had, so I started riding that near my house and on the Santa Ana River Trail. I would go out and do 5-10 miles. Eventually, a mentor of mine, Dave, who was on my business advisory board, asked if I wanted to come join their weekend rides from Irvine.

He promised to go slow. I remember my first big ride was a 22-mile route down and around the Back Bay. I had to stop constantly and could hardly hold a slow pace but something about it kept bringing me back.

Q: What are your expectations, fears, and hopes as the start date of your trip approaches?

LM: I’m not fearful anymore because I believe this is my purpose. I do have some anxiety about getting everything done before we leave, but I also know that my expectations can be pretty high. I’m a recovering perfectionist. We have an RV, gas money, a bike…and I know how to ride. I have the support of my family and friends. What else do I need? I’m also learning to let go and just enjoy the journey. So much of this has led to huge growth for me personally. I’m learning to live in the moment—something that has always been hard for me to do.

Q: I know that you plan to set out from San Diego and ride to New York. Can you tell me a little more about the logistics of the trip? Will you be stopping at predetermined locations?

LM: I’m in middle of route planning right now, but the overall route is complete. We’ve set some milestones for a few spots, but I’m trying to be flexible. We want to allow space for the serendipitous moments of our journey. I also don’t know how my body will react to this amount of riding, so I’m trying to avoid a highly structured schedule. I just want to “be” on the trip and not feel the need to push in order to make some sort of deadline.

That being said, we do have some stops identified on the map. Our trip will start in San Diego with a oneday ride to Orange County. In Orange County, we have plans for a big group ride leaving from Portola Coffee (one of our sponsors) at SoCo. That second day will take me north to Santa Monica, where I will ride to Bike Effect, which has been instrumental in getting my bike setup for the trip. We will leave Santa Monica, again, with a big group, and then I feel like we are really on the trip.

Q: How can our readers learn more about the journey of Cycle Cause?

LM: If they visit www.cyclecause.com, they can donate and/or buy swag that supports our efforts to end malnutrition. They can also share our story. I feel like if people knew how easy it is to help children with SAM, they would jump in and help. Our commitment and sacrifice as a family will hopefully inspire action.

They can also check out our the blog (www.stopsam. org/blog) for photos and stories from the road. We also have Facebook and Instagram for those wishing to follow along: www.facebook.com/cyclecauseride | www.instagram.com/cyclecause | SEPTEMBER 2014 | 125

THE

summer OF MY AN UNRAVELING OF DIET-DONTS THAT ONLY EXPERIENCE CAN RENDER

WRITTEN BY: ERIK HALE

| SEPTEMBER 2014 | 127

ne thought has recurred to me every single spring since I turned 13. This single thought has preoccupied my time and pushed aside headier aspirations. It has forced me to eat gallons of cabbage soup, do push-ups on vacation and keep shorts in my closet that are two waist sizes too small. That thought was with me again this spring nearly three decades later: THIS WILL BE THE SUMMER THAT I WILL BE IN AMAZING SHAPE. One might think that 29 successive years of failure might dissuade me. A rational 42 year old might embrace his God-given endomorphic stature and spend his time working on things that he can change.

Unfortunately for me, rationality does not live in the same city as my gut, nor have they ever met. I woke up this January 2nd with nearly the same aspirations as that slightly pudgy pubescent boy did so many years ago: this will be the year.

The few tastes of success that I have experienced, including finishing Army Boot Camp in 1989 and that spring I had not one but two cases of horrific food poisoning, have given me the same amount of hope I approach every Blackjack table with—just enough.

The spring of 1985 (the first year after I watched the amazingly fit athletes compete in the Olympics) was my first take at “getting ready” for summer. My best friend Carl and I made a program to “lose weight” and “get in shape.” Instead of following one of the trendy diet or exercise programs, we decided to come up with our own. For nearly three weeks we decided to limit our daily caloric intake to 500. Our diet plan was easy: skip breakfast. Split a can of Campbell’s Chicken Soup for lunch and then share a packet of Saltines for the rest of the day. Genius. We wanted to lose weight fast so we decided we would bike everywhere. There was a hiccup, however. We only had one bike. Imagine, if you will, what our neighbors and friends must have thought when they saw one slightly chubby kid (me) on his bike pulling a much larger and chubbier friend behind him on roller skates. Year one was not a complete failure. My hunger and lack of six pack abs taught me that starvation would not work. Or did it?

In the spring of 1995, after a full decade of failed diets and gym memberships, I found the answer. I found it (where you could usually find me) on the couch watching TV. Chrissy, the blonde roommate on my all-time favorite sitcom, “Three’s Company,” was whittling away her waist, toning her core and tightening her butt with the help of the ThighMaster.

This has to work, I thought, so I ordered a ThighMaster.

There, I said it and it wasn’t easy. It took almost a half hour of me pacing behind my garage on the cordless house phone with the long extending antennae before I was assured it was being sent. I ended up paying shipping and handling too. I have never understood why I have to pay someone to “handle” my product but that is another story. Since I was sure that this summer would be the one I would achieve my perfect body, I decided I would make sure to add a “diet” to my exercise. Luckily for me, there was quite the diet

I have a friend from my days in the car business that is 52 years old and in amazing shape. The kind of shape that probably makes him do curls in front of the mirror in the gym. The kind of physique that makes you want to take your shirt off. If I looked like that I would be tempted to take off my shirt in church.

I pulled him aside a few years back and asked how he did it. Was it soup? Of course it wasn’t. Five days a week in the gym was the first thing he told me. That sounded like a death sentence. I was not a gym rat.

I was more of a gym unicorn. You never saw me at the gym.

recipe being passed around my office: The Cabbage Soup Diet. Perfect. I bought all of the ingredients (cabbage, carrots, onions, tomatoes, blah, blah, blah), found my biggest pot and boiled enough soup to last the week. I spent 30 minutes a day on the ThighMaster, five minutes a day slurping massive bowls of what was essentially vegetable soup and the other 23 hours thinking about food. I even woke up in the middle of the night thinking about food. Still, to this day, I have an aversion to cabbage and soup.

In the spring of 2005, I was much older and wiser.

I had a great job that kept me busy for 70-80 hours per week and a belly that was being fed a steady diet of stress. I worked so much that I was literally falling apart. Just kidding. I know the difference. I was figuratively falling apart but it felt very literal. I was working at Fletcher Jones Mercedes and they had installed an awesome employee only gym. With my schedule, however, it seemed merely there to mock me. I eventually met a trainer at that gym. He was 50 but as with most trainers, had the body of a 25 year old. Not my 25 year old body, but somebody’s.

This Bostonian possessed a “wicked” sense of humor and a ponytail. How could I go wrong? Over a period of months that spring, his program helped me. I was successful enough to afford to have him come to my house three days per week and smart enough to not start eating soup again. The program (don’t start laughing Jason Bogle) was stretching. Yes, a complete routine that involved minute long, yell-yielding stretches of every (whoa, nearly every) muscle in my body. I immediately felt better. I could now stand without the assistance of Advil. But was this really my new definition of success? I was losing my battle against “father time.” I had given up the hope of ever looking “hot” in boxer briefs and was now content with simply standing pain-free. Should I just give up and let this old “shade porch” protruding above my belt grow? Should I buy larger pants and cut off the tags? What about pleated khakis? Maybe it was time to start hitting the buffets during happy hour. Was this the end?

And here we go again. It’s 2014. I’m 42. The brown hair I have left is accented with grey (along with another shade of brown that comes out of a bottle of hair color for men that only hides “part of the grey”). I make a weird moaning sound when I put on my socks and I have started snoring (when I do sleep) like that uncle you make fun of. Do I dare try again?

Of course. Because…this will be the summer that I am in amazing shape.

“Was that all?” I asked. It wasn’t. His eyes started dodging around to see who was looking. He pulled me away from any prying ears, and then looked both ways before starting to speak.

“ “

” HE SAID. ?” I ASKED BACK.

“ ” HE SAID. “Oh, one of those guys,” I responded as my gears started turning. One of those guys that was always saying “I’ve never met Mr. Bonds or Mr. Sosa.” It took a minute to sink in. I could have been taking something all along to get into the shape I wanted.

Why had I been trying all of these crazy schemes when something so obvious would have helped me?

Then it felt like cheating. All of the news stories were about guys “cheating.” I wasn’t a cheater. I dismissed the idea and bought more exercise videos. Have you ever heard of “8 Minute Abs”?

This January, when I was making my 29th attempt at the same resolution, it hit me. I was going to cheat. I wanted my abs to be shipped to me from Florida. In the famous words of the Soup Nazi, “No soup for you!”

I called up my old friend (I am positive that when he answered he was at the gym; probably doing curls) and asked him for the number of his connection in Florida. I called him the next morning, doubting if I should have given him my real name. Alan works at a company called “Space Lab” (name changed to protect whatever) and was very helpful in ascertaining my situation. Did I sleep well? Not at all. Did I have belly fat? Duh. Did I lack energy and sex drive? Yes, and I could always use more of the second. I was a perfect candidate. It seemed that helping people who were getting old, fat and tired was their specialty. Alan signed me up for a 16 panel blood test right around the corner from my house and I arranged a physical.

I then waited for my results.

Alan emailed me a novel—maybe more of a short story, but it was a lot to take in. He had sent me 12 pages and we were now on the phone going over my list of ailments. Liver functionality was not optimum.

Was I supposed to stop drinking? Hardly. Vitamin D was low (hard to imagine that with how tan I was) and then, at the bottom, amidst a swirl of numbers and charts was the biggie: low testosterone. On an optimum range of 750-1150, I was scraping by nearest the Mendoza Line. I was at a meager 520. My poor little soldiers. How was I able to get out of bed, much less crawl into one? (wink)

ALAN TALKED TO THE DOCTOR AND EMAILED ME THE NEXT DAY WITH WHAT I SHOULD BE TAKING. It was quite a list:

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u Anastrozole 1mg: Take one cap daily for first two weeks then go to five times per week (keep estradiol between 12-20).

u Testosterone Enanthate 200mg x 10ml: Take 1ml per week *Currently has very deficient testosterone

u Omega 3 100 mg (adjust cholesterol)

u Vit D3 50,000 iu

u CoQ10 1000 mg (adjust cholesterol)

u DHEA 50 mg

u Sermorelin GHRP2: Dial pen to eight units (4clicks) and take nightly before bed. *Optimizes igf-1, helps sleeping patterns, aids in healing/recovery, body fat reduction, etc. (will really help alleviate Mr. Hale’s major symptoms – weight, sleep)

u Glutathione 30ml (lower kidney / liver enzymes) u Choline/Inositol 375mg (lower kidney/liver enzymes) u Tri-Amino x 30 ml

"MY BODY WAS CHANGING. I WAS SLEEPING LIKE AN ASTRONAUT ON A DEEP SPACE MISSION. I FELT VIBRANT, ENERGETIC AND FRISKY. I ALSO FELT CRANKY."

| SEPTEMBER 2014 | 129

I did as I was instructed and then carefully unscrewed the large needle and reattached the smaller one. I watched the video again, wiped my right cheek with an alcohol swab and positioned myself in front of the bathroom mirror. I brought the needle to my backside and immediately started angling for a better positioning in the mirror, which caused me to start twirling like a puppy chasing his tail. I simply could not catch up with my butt.

After several more tries I realized that I would have to find a doctor to inject me.

That night I took all of my supplements, found a doctor to inject the testosterone the next day and finished my now nightly ritual of injecting myself with a diabetic pen in the stomach with Sermorelin.

I handed over my AmEx number and waited.

Everything was to be shipped overnight. I was on my way. But at some point over the past few days my focus had shifted. At 42 I was starting to worry less about my abs and more about my arteries; less about my biceps and more about my vitality. When the package arrived I could not wait to open it. I tore open the package with my teeth (not going to the dentist is another story altogether). There were more bottles than I could immediately count and packages of needles. After serving this country in the US Army I had gotten used to needles, but the sheer amount of them staring back at me from the FedEx envelope was still startling. I was beginning to realize I had to medicate myself. I called Florida in a panic. “How do I do this?” I asked. “What is this for?” Alan calmed me down, reminding me of our previous discussion and where his levels were when he first started.

I unpacked the boxes and laid all of the ingredients for my better health in front of me—vitamins on this side, vials on the other. Needles go here and smaller needles go there. I could handle this. The next day I watched a lot of YouTube. My search history was riddled with questions that included “How do I inject myself with steroids?” and, “How do I inject myself without hurting myself?” There are a surprising number of videos on the subject. I took the big needle out of the package and read the instructions. Thankfully that six inch needle was only for extracting the testosterone into the syringe.

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That evening, for the first time in two years, I slept through the night. No, not just slept through the night, but left the planet for ten hours. It was amazing. I had been sleeping so terribly that I had been through four mattresses in the past two years. It had to be the bed. I would toss and turn. I would ache. I would fluff pillows and stretch. Nothing worked. I even tried sleeping the opposite direction on my bed (my girlfriend must have thought I was crazy), because I thought our floor was crooked. That night of sleep changed my entire opinion on health. I felt better the next morning than I had in years. I was a new man.

Forget the perfect body—I wanted perfect sleep!

Just to fast forward a little. Sermorelin is amazing.

Sermorelin (trade name is Geref) is a growth hormone releasing hormone (GHRH) analogue. It is a 29-amino acid polypeptide representing the 1–29 fragment from endogenous human growth hormone releasing hormone, and is thought to be the shortest fully functional fragment of GHRH. It is used as a test for growth hormone secretion. It is also used as a doping substance in sports (Wikipedia).

I knew it was for cheaters, but it didn’t feel like cheating to me. I mean, I wasn’t planning on riding a bicycle in a race through the Alps or trying out for the Dodgers anytime soon. I just wanted to feel better. I just wanted to be in great shape for summer.

Sermorelin was allowing me to sleep through the night. It was making me feel 29 years younger.

The testosterone was something completely different.

It started to alter me both physically and emotionally.

I had started going to the gym (not nearly at the rate I needed to), twice a week for half an hour each session.

I know right? The first week was still as painful as any week I had tried in the past few decades. The first week is always hard, but I did notice a difference—I wasn’t sore after. As the weeks progressed, I could lift more weight, tackle more reps and that feeling that enters your muscles, that makes you exhausted, that “burn” would rarely be felt. I could do this all day. I mean, in thirty minute bunches twice a week I could do this all day. My body was changing. I was sleeping like an astronaut on a deep space mission. I felt vibrant, energetic and frisky. I also felt cranky. I didn’t feel tired cranky, but more like, “yell at the person in the car next to you” cranky, and, “yell at an operator at Yosemite for not giving me the special rate” cranky.

I was also exploding at my girlfriend for no reason.

Maybe not even just cranky, but borderline crazy. I was living outside of my norm. Was it “roid rage”? I called Alan immediately.

“

!” I YELLED BY ACCIDENT.

“ ’

”

“ “

” HE RESPONDED. ’

” I FOUGHT BACK.

Alan wasn’t going to be able to help me. Alan was just like the soup. I decided to warn my girlfriend, keep control of my emotions, finish my cycle and then lay off the testosterone for good.

I am now 20 weeks into my attempt to look great for summer. I have been off testosterone for 10 weeks.

I have dropped 14 pounds—most of it from my gut.

I sleep soundly every night (which is saving me thousands in mattresses). My last blood test showed my testosterone level was nearly 1000 (equivalent to that of a caveman) and looks like it is going to stay up there for a while. My liver and kidney enzymes are back in line and I feel amazing. How I look is something for debate. My girlfriend says I look amazing (that is one of the reasons she is my girlfriend), my friends have noticed the weight loss and I feel better about myself.

The funny thing is that as I finish typing this, I still see the same chubby 13 year old staring back at me that I have always seen. Maybe I don’t need to lose weight. Maybe the man in the mirror does.

TIMER’S GUIDE

Covered in Colors at the “Happiest 5k on the Planet” 132 |

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“In the midst of my triumphant ‘WOOOOYEAAHHHH!’ my mouth was directly targeted and successfully hit, bringing a whole new meaning to the phrase ‘Taste the rainbow.’”

WRITTEN BY: JESSIE DAX-SETKUS PHOTOGRAPHY PROVIDED BY: FLO-FOTO

R

ainbows. Everyone loves them. As a child, they came to me during Saturday morning cartoons when I’d watch The Care Bears, a rainbow-infused show I dreamt about long after the segment ended. I longed for Funshine, Love-a-Lot and even Grumpy Bear to swoop down from the clouds, invite me into their cloud car and take me away to Care Bear Village. I wanted to ride over the rainbow and then glide down it like a playground slide (The Care Bears did it so naturally that it became an essential item on my to-do list). Unfortunately, my dream never came to be. I guess there were other six year olds picked to ride to Care-a-Lot Castle.

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M

any years later, however, after having pushed the idea of experiencing a rainbow beyond the sight of its brilliant colors in the sky completely out of my brain, I suddenly found myself being pummeled, walloped, bushwhacked, spattered and pelted by them.

The Color Run was something I had heard legendary tales about. Founded in January 2012, the self-proclaimed “Happiest 5k on the Planet,” broke ground in Phoenix, Arizona and reprised in 50 other American cities that year. Founder Travis Snyder claims that he received inspiration from both Disney’s World of Color and India’s Holi Festival, a Hindu festival signifying victory over evil, the meeting of others, the repairing of ruptured relationships and the simple enjoyment of play and laughter. People grab handfuls of color and throw them at one another—proving to be a messy, but fun-loving day.

When I was recruited for the Color Run, I was beyond excited to get bombarded with color, enlisting my best friend, brother and sister to join in on the fun. Ready to run, I showed up decked out in my Color Run shirt, aviator sunglass, Color Run bangles and gnarly headband. After dancing to some blood pumping music, we were off, the wind whipping through our hair, our legs galloping off the ground, the music blasting into the heavens, screaming Europe’s “The Final Countdown” until it was nothing but a faint whisper behind us. Then it happened. The first color zone appeared and we were so excited that we vigorously began picking up speed to experience maximum velocity while being hammered with fistfuls of yellow-dyed cornstarch. This is when I realized I had made an enormous mistake.

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Color Run

MUST-DOS

1

Register online

2

Pick up Color Run gear before the event day. It will save you time and stress the day of the run…you will thank me later.

3

Wear white and your Color Run gear when showing up.

4

Show up an hour before your start time—parking is a beast and a TON of people are psyched to get their color on!

5

Plan to get obliterated in color…it’s more fun to try to get pummeled by it…and there’s no avoiding it.

6

Make up inventive ways to get colorful—it really is hilarious.

7

Grab a bag of color at the end of the run and have a color fight; you will feel like you are seven again…and it is awesome.

8

Partake in the various food trucks available and dance to the live music. Chances are there will be a few more color fights.

A Colorful History 2012 Runners Get Colorful! The first Color Run event is held in Phoenix, Arizona with 6,000 participants. By the end of the year, The Color Run is held in 50 different North American locations and has over 600,000 participants.

The Color Run’s primary goal is to bring people together to run in the “Happiest 5k on the Planet.”

2013

1

Color Run RULE #1: If there is nothing else you remember from this entire experience, remember this…do NOT forget to close your mouth while running through the color zones. I know you are caught in the heat of the moment and all, but don’t make this rookie snafu…it’s bad news.

In the midst of my triumphant “WOOOOYEAAHHHH!” my mouth was directly targeted and successfully hit, bringing a whole new meaning to the phrase “Taste the rainbow.” After coughing up a few clouds of yellow dust, we were off to get loaded with my absolute favorite color: pink. Blondie’s “One Way Or Another” blared on the speakers, taunting me with the lyrics, “I’m gonna getcha, getcha, getcha, getcha.” And as I ran faster in a flurry of excitement, I found myself inadvertently tearing through a row of high-fivers.

2

Color Run RULE #2: The bigger spectacle you make of yourself, the more the color throwers will target you. They live for this.

Colors Fly Internationally! Over 170 events in 30 plus countries are held across North America, South America, Europe and Australia with plans to expand into Asia and the Middle East.

2014 Colors Meet Kaleidoscope! The Color Run introduces its Kaleidoscope Tour, which gives runners a limited edition Kaleidoscope gear bag/race kit. The run is packed with kaleidoscope adventure including killer photo ops, gnarly tunnels to run through and a kaleidoscope themed party at the end of the run.

Where Does the Happiness Come From?

THE COLOR RUN WAS INSPIRED BY: -Holi: A colorful festival held around the Vernal Equinox in India celebrating the triumph of good over evil. People throw handfuls of color on each other with the intention of nothing other than laughter and happiness.

-World of Color: A nighttime show in Disney’s After making it through the endless train of high-fives, I gleefully raised my arms above my head, slowing my pace to become fully enveloped in the parade of pink…and enveloped I was. The color throwers decided that I was making the biggest production out of this color zone, obliterating me with pink powder. Accepting this fate, I grabbed my brother’s arms and threw them in the air, equally putting him on display for an endless pounding of pink. The four of us repeated this behavior through the blue zone, getting demolished with blue pigment.

We then headed for the final color zone, purple, where we made the biggest scene of all.

3 The Color Run has now expanded to over 30 countries in North and South America, Europe, Asia and Australia and holds over 170 events annually.

The Color Run gives back to the community by donating to Global Citizen, a non-profit dedicated to ending world poverty by the year 2030.

FOR ALL EVENTS, VISIT: www.thecolorrun.com

California Adventure complete with large, colorful water fountains, LED lights, mist screen, lasers, projections of classic Disney movies, music and fire nozzles—makes “The Happiest Place on Earth” even happier.

Perks of the Party: WHAT DO YOU GET FOR YOUR MONEY? -Swag Bag: You’ll receive a t-shirt, tricolor headband, sling bag, colorful bangles, color packets and temporary tattoos!

Color Run RULE #3:

-Gourmet Food Trucks: They cost a little extra but

When it comes to color, there are no regulations. As long as you are not doing anything dangerous, you are in the clear. Insane behavior is encouraged.

-Extra Color Bags: They don’t call it “The Happiest

“Why don’t we make purple ‘snow’ angels?” my sister encouraged.

This idea was not only well received by our posse, but by many other groups running in. We flopped to the ground, rolling around as if we were suddenly seven again. The rest of the runners quickly followed suit and a chorus of laughter broke out as we lay covered in layers of cornstarch. I guess they call it the “Happiest 5k on the Planet” for a reason!

We eventually collected our composure, continuing on to the home stretch. Sprinting forward, we triumphantly passed through the vibrantly hued finish line, getting handed our own bag of color.

Dancing and singing to the music, everyone began throwing handfuls of color at each other, leading to an epic color fight. It was pure madness! After all that blood-pumping craziness…we worked up an appetite. Food trucks lined the after party. From a grilled cheese truck to burgers, homemade popsicles, barbecue grub and more. We pigged out…hardcore. And sure, it costs a little extra, but they’re gourmet food trucks, so it was worth it!

After the exhaustion of excitement and activity settled in, we walked back to the car with gigantic smiles across our faces. Needless to say, if you are looking to add some color to your life—this is the place for you. I’m sure Funshine and the gang were smiling down, happy that I had finally gotten to experience my long awaited childhood dream.

they didn’t skimp with what they brought to the table.

5k on the Planet” for nothing! It is a constant color fight war zone during the post-run festivities.

-Free Concert: Not too worn-out from the run to dance? Burn extra calories to some colorful music.

-Surprise Gifts: Look alive! Color ambassadors throw Color Run paraphernalia such as hats, frisbees, etc. You could catch some pretty sweet gear if you are in the right place (and willing to fight off the crowd)!

Color by Numbers 5: Kilometers the run extends 0: The number of people timing the race 4: Amount of Color Zones per run 80: Local and national charities The Color Run has donated to since 2012 3 MILLION-PLUS: Amount of money raised for charitable organizations 30-PLUS: Countries that have hosted Color Runs 134: Events held in the USA in 2014 (with potential for more)

170-PLUS: Events held in 2013 | SEPTEMBER 2014 | 135

S P E C IAL E DIT ION

Native

KNOWLEDGE

Tastemakers

BY LOCALS FOR LOCALS

WHERE TO BE MONDAY-SUNDAY PHOTOGRAPHED BY: MICHAEL WESLEY

Cool careers often make way for swamped schedules.

From a professional football player and surfer to a combat veteran and brewmaster, these four industrious dudes give us a breakdown of their week.

When they're not tied up with work, they're hitting up local beaches and dining destinations, sneaking away for date night and taking it easy on Sundays.

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craft Master J O S H L A N D A Nâ&#x20AC;¨ SAINT ARCHER BREWING CO. PRESIDENT/CEO

MONDAY Mondays can be tough. After an early morning surf, coffee and a blueberry muffin from Pannikin Coffee & Tea gets the week started off on the right foot. Their gluten free options are amazing as well! www.pannikincoffeeandtea.com

TUESDAY After dropping my daughter, Monroe, off at school, I head down to Saint Archer for meetings. On my way home, I usually get a sandwich from Seaside Market in Cardiff. They are down the street from my house and a staple in our community.â&#x20AC;¨ www.seasidemarket.com

WEDNESDAY Taylor Knox and I have been close friends for 15 years going back to my filmmaking days. He is an owner in Saint Archer with us and one of our favorite spots to meet and catch up is at Fish 101 in Leucadia. The food is great and the beer is cold. What else could you ask for?! www.fish101restaurant.com

THURSDAY I have been going to Pipes Cafe in Cardiff since I started shooting surf films for Taylor Steele when I was 18. The vibe is laid back and my favorite surf movies are always playing. Scrambled eggs and coffee after an early morning surf always hits the spot! www.pipescafe.com

FRIDAY Friday night is date night with my wife, Jannine. When you live in North County, it feels like an adventure to go downtown for dinner and drinks. Craft & Commerce is our favorite spot for this. The tacos and salads are our favorite! www.craft-commerce.com

SATURDAY Saturday is tough because we are usually running around from activity to activity for the kids. In between, we always seem to find time to grab a Farmers Market smoothie from Whole Foods in Encinitas. They are healthy, taste good and that is the way we get our kids to eat their vegetables! You gotta do whatever it takes when you have a seven and four year old! www.wholefoodsmarket.com/stores/encinitas

SUNDAY Our favorite place for brunch is Bier Garden in Encinitas.

Everything on the menu is great. It is also walking distance to the beach and everything else in Downtown Encinitas. My wife even threw me a surprise birthday party there for my 35th last month! www.biergardenencinitas.com 138 |

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PHOTO SHOOT LOCATION: Saint Archer Brewery Co. 9550 Distribution Ave, San Diego, CA 92121 (www.saintarcherbrewery.com) | SEPTEMBER 2014 | 139

get up Stand Up TAYLOR KNOX PROFESSIONAL SURFER

MONDAY I wake up and get some coffee at Pannikin, go surfing for a couple hours, then head to SurfFit gym and train with Paul Hiniker. Later I pick up the kids from school and hit La Especial Norte for dinner. www.pannikincoffeeandtea.com | www.surffit.tv

TUESDAY I get up early to make Yerba Mate and a protein shake, then call my friends to have a surf and check the waves at Ponto Beach. After, I go have breakfast at Café Topés in Carlsbad. I get some cardio in on the bike and a stretch at home.

Dinner’s at Fish 101 with a couple Saint Archers! www.fish101restaurant.com

WEDNESDAY I take my daughter (Jordyn) to LCC and grab a coffee at Lofty Bean.

Then I go see my chiropractor, Dana Barre, in Cardiff. I check the waves there and go for a surf. Lunch is at Rimel’s. I grab some food from Jimbo’s for dinner. www.loftycoffeeco.com | www.jimbos.com www.rimelsrestaurants.com

I wake up and look at Surfline, and if there are no waves, I go meet my friend Ron Rathbun for a Kelee Meditation. After, I go have lunch at the Hill Street Cafe. www.surfline.com | www.thekelee.org | www.hillst.org

FRIDAY I wake up, make some Pannikin coffee at home with my wife, Ann-Marie, with our FrancisFrancis! machine. Then I go train at SurfFit and right after that I go eat at Board & Brew in Carlsbad. Maybe grab some Thai food at Lotus Thai. www.pannikincoffeeandtea.com www.boardandbrew.com | www.lotusthaisd.com

SATURDAY Surf, then grab a burrito at Pollos Maria. I check in with mom and dad to see if they want to watch a Padres game and BBQ at my house. I get tri-tip from Seaside Market with quinoa and kale salad. www.pollosmaria.com | www.seasidemarket.com

SUNDAY I wake up and go surfing with my son, Hunter, then go to In-N-Out burger on the way home. I go for a workout, check the forecast and then head for a family dinner at Fish 101 and have their amazing desserts made by John Park’s wife! www.in-n-out.com | www.fish101restaurant.com 140 |

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FRIDAY - PHOTO BY: Ahn Nguyen

THURSDAY

PHOTO SHOOT LOCATION: Fish 101 Restaurant 1468 N Coast Hwy 101, Encinitas, CA 92011 (www.fish101restaurant.com) | SEPTEMBER 2014 | 141

MONDAY - PHOTO BY: Oleg

in the Zone DANNY WOODHEAD RUNNING BACK #39, SAN DIEGO CHARGERS

MONDAY There is no better way to clear your head on a Monday morning than by taking a hike. I love to gather up my wife and two kids and head south for a hike in La Jolla. At Torrey Pines State Reserve, you can take a very leisurely hike using some easy trails that have breathtaking views of the ocean and beach. www.torreypine.org

TUESDAY My kids love the movies. Carmel Mountain is not one of the new fancy movie theatres so there are no long lines and during matinees, we feel like we have the whole theatre to ourselves. www.pacifictheatres.com

WEDNESDAY Growing up in Nebraska, there weren’t as many food choices as there are in San Diego. We have become huge fans of pho. Pho Ca Dao has an amazing bowl of Rare Steak Pho and they do not skimp on the meat. They start cooking every morning at 6am so you can have pho for breakfast if you want.

THURSDAY Since I travel so much, we like to spend as much time together as a family as possible. One of our favorite outings is a “beach day.” Our favorite beach is Del Mar City Beach.

We can pack a lunch, lay out our towels and let our girls run and play in the water.

FRIDAY

SATURDAY We love starting breakfast on Saturday mornings at Claire’s on Cedros.

Everything on the menu (including the jams) are made fresh in their kitchen.

I am a creature of habit and always order the Claircake in multigrain. You can add pecans, chocolate chips, bananas, strawberries, blueberries or mixed berries to them and they even come in a gluten free option. www.clairesoncedros.com

SUNDAY Sundays are generally a pretty busy day in my profession.

When I am not busy evading 300 pound tacklers, I like to take it easy on Sunday. One of our favorite spots is the patio at Poseidon at Del Mar. The food is amazing but the view is really amazing. www.poseidonrestaurant.com

PHOTO COURTESY OF MIKE NOWAK/SAN DIEGO CHARGERS

We love sitting around the big tables at The Naked Cafe. The portions are plentiful and we love the low key vibe. I usually order the “green” Pesto Scramble (egg whites, green onion, grilled zucchini, tomato and baby organic greens served with a spinach tortilla). This meal fills you up and makes you feel good about what you ate at the same time. www.thenakedcafe.com

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Fighting ForYou NICK NORRIS VICE PRESIDENT OF THE IRVING GROUP & COMBAT VETERAN

MONDAY I head to 4pm Sculpt with Tabu at CorePower Yoga in Point Loma. He shows no mercy, so don’t plan on slacking off. Definitely not your average yoga class. www.corepoweryoga.com

TUESDAY Lunch is served at Blue Water Seafood Market & Grill in Mission Hills. The line is out the door and the fish is the best in San Diego. The owners are fishing fanatics and mandate quality. www.bluewaterseafoodsandiego.com

WEDNESDAY I grab a drink at Hamilton’s Tavern in South Park. This place is for people that respect good beer. High quality ale, high quality service and high quality people. www.hamiltonstavern.com

THURSDAY Who doesn’t like chocolate and bacon? I grab some at Chuao Chocolatier. Michael is a chocolate genius and has combos you can’t find anywhere else. www.chuaochocolatier.com

FRIDAY Gotta get a scone at Rebecca’s Coffee House in South Park on the way to work. Rebecca bakes them from scratch everyday and they are awesome! Cash only—and get your name on the scone waiting list. www.rebeccascoffeehouse.com

SATURDAY I jump out of planes at Skydive San Diego. Good people, consistent weather and no egos. Ashley runs Gravity Gear at the drop zone and will hook you up. www.skydivesandiego.com

SUNDAY I eat breakfast with my daughter at Kensington Café.

There are plenty of dogs for her to hug, room for her to run around the restaurant and a playground across the street. The Daniel is pretty good too. www.kensingtoncafesd.com 144 |

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PHOTO SHOOT LOCATION: The Irving Group 4320 La Jolla Village Dr, Ste 250, San Diego, CA 92122 (www.theirvinggroup.com) | SEPTEMBER 2014 | 145

PHOTO BY: Angel King

home September

2014

148 SETTING THE TABLE Fresh Fish and Stunning Sunsets at Pacifica Del Mar

152 SU CASA This Newly Renovated Bungalow is La Jolla's Best Jewel

148 SETTING THE TABLE Watching the Ball Drop

PACIFICA DEL MAR 1555 Camino Del Mar Del Mar, CA 92014 858.792.0476 www.pacificadelmar.com

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Watching THE BALL DROP

Succulent Seafood and Sunsets at Pacifica Del Mar

WRITTEN BY: NICOLE FERA PHOTOGRAPHED BY: ANGEL KING

T

here’s a certain calmness that comes with a sunset. The day begins to fade in a spectacular way. The sky turns a vibrant array of colors as the sun sinks, putting on an evening show worthwhile. Living in California, we know firsthand the beauty of this event.

Pacifica Del Mar’s prime location on Camino Del Mar is perfect for enjoying these spectacular sunset shows over dinner, drinks or both. The restaurant sits on the second floor of the building, complete with a large outdoor dining space enclosed by glass, providing a breathtaking view of the Pacific Ocean right across the way. Restaurant owners Chris Idso and Kip Downing have done an impeccable job both with the ambiance of the restaurant and the amazing food that they serve to their guests everyday and night.

Although their menu has something for everyone, Pacifica Del Mar is best known for their wide range of delicious seafood dishes. Anyone who dines here can see where Chris Idso, Head Chef, gets his inspiration for the menu from just by looking out to sea. Providing only locally sourced products, everything that comes out of the kitchen at Pacifica Del Mar uses good quality ingredients that have been elevated and transformed into something sensational. And with a menu that changes seasonally, you can rest assured that the ingredients are always fresh, interesting and exciting for whatever time of year it is.

As if the food and the view wasn’t enough, the bar, complete with 200 different types of vodka, bestows a variety of alluring cocktails to sip on while taking in the view. When the drinks catch up, Pacifica Del Mar’s dining special, appropriately titled, “Sunset Suppers,” jumps in, offering a two-course menu with many different items to choose from. It’s the perfect way to end a long day with some of the best things about California—the beach, the booze and the food.

We were lucky enough to sit down with Chef Idso during our visit to Pacifica Del Mar, learning the inspirations behind the creations of his cuisine, his favorite dish and the restaurant’s love for local sourcing.

With a menu that changes seasonally, you can rest assured that the ingredients are always fresh, interesting and exciting for whatever time of year it is.

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PACIFICA DEL MAR 1555 Camino Del Mar Del Mar, CA 92014 858.792.0476 www.pacificadelmar.com

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M ENU FEATURED DISH

Seared Diver Sea Scallop Shiitake Mushroom | Pea Shoot Salad | Herb Oil

Interview with CHEF CHRIS IDSO Q: Being Head Chef means that you’ve come up with all of the remarkable food items I’ve seen today and drooled over on the menu. Where does your inspiration stem from?

Chris Idso: My inspiration comes directly from the bounty that Southern California has to offer. We’re lucky enough to be directly across from the ocean at this beautiful location so obviously seafood comes to mind and is what we’re best known for.

Q: The featured item, which is the scallop dish, looks amazing and fits perfectly with the view that everyone gets to enjoy while dining. Do you have a favorite seafood dish that you serve?

CI: Hmm. Right now I’d have to say it’s the yellowtail. It’s a seasonal dish, but is one of my favorites that we make, so I definitely recommend ordering it while we have it.

Q: Do you source your yellowtail and other fish locally?

CI: That’s a big part of what we do here. We deliver fresh fish right from local distributors— from the sea right to the table. We also use other local businesses and products in our dishes to ensure fresh quality. We really take advantage of all the amazing food and products right in the community.

Q: How would you describe your food (besides being delicious)?

CI: I’d have to say it’s straight forward. We take the local ingredients and let them shine in everything that we do, so the end result is always going to be good, quality food.

“We take the local ingredients and let them shine in everything that we do, so the end result is always going to be good, quality food.” - CHEF CHRIS IDSO 150 |

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SUNSET DINNERS TWO-COURSE MENU Offered until 6pm / $23.75 per person Choose one featured item from each course Orders must be taken by 6pm

FIRST COURSE Organic Mixed Greens Hearts of Romaine Butterleaf Japanese Clam Chowder Mulligatawny

MAIN COURSE Sugar-Spiced Salmon or Simply Grilled Jidori Chicken Breast Braised Beef Short Rib Linguine Pan Fried Mustard Catfish Szechuan Pepper Seared Tiger Prawns Marinated Top Sirloin Steak (served on the filet mignon set)

SU CASA Our sneak peak inside gorgeous local homes

CO-LISTED WITH DREW NELSON, WILLIS ALLEN AND MAXINE & MARTI GELLENS, BERKSHIRE HATHAWAY

Drew Nelson, CA BRE #01376023, 858.215.DREW (3739), dnelson@willisallen.com Maxine & Marti Gellens, CA BRE# 00591299 & 00882546, 858.551.6630, marti@gellens.com

Seaside BUNGALOW

Newly Renovated La Jolla Home Stuns With Ocean Views and Open Concept Layout WRITTEN BY: JESSIE DAX-SETKUS PHOTOGRAPHED BY: CAMERON ACKER

A quiet oasis tucked away from the bustling city of San Diego, La Jolla, located 12 miles from iconic Downtown San Diego, offers a stunning seven mile stretch of scenic coastline with highly priced beautiful homes scattered throughout. The views are something out of a travel magazine—crystal blue waves, lush vegetation and colorful flowers bursting around every corner. It is a sought-after location that many dream to make their address.

310 Dunemere Drive sits snuggly along the Pacific coastline; the subtle curb appeal follows La Jolla’s trend of downplaying the magnetism that is behind the front door. Inspired by a classic beachside home, this stunning oceanside abode recreated with interior design and included furnishings

by Dana Arapage of Phillips Houston Design, does not disappoint with its views and luxurious amenities. “When the owner was contemplating what to do with the house, he drew upon his unique skill set, having developed other high-end coastal properties and an acquired perspective having experienced the property himself to create an updated evolution of the 1965 era bungalow that was there,” explained Drew Nelson from Willis Allen Real Estate. Designed by the architectural firm, Bokal & Sneed, the timeless essence of this seaside setting makes for a more than desirable home.

310 Dunemere Dr, La Jolla, CA 92037 - $12,980,000 www.ultimatebeachhome.com

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Designer furnishings, custom upholstery, one of a kind built-in television frames and custom signed artwork make for a fresh, clean and open feel that carries through the house.

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A cabana-style bar with ocean blue lava stone slab counter tops, custom built mahogany cabinetry, a built-in refrigerator and a concealed television welcomes entertainment within a spacious enclosed area on the ocean-facing side of the house.

The crown jewel of this residence is the outdoor space. A cabana-style bar with ocean blue lava stone slab counter tops, custom built mahogany cabinetry, a built-in refrigerator and a concealed television welcomes entertainment within a spacious enclosed area on the ocean-facing side of the house. A matching Lynx barbecue with a double sided burner sits nearby for a grilling guru wanting to “wow” their guests, while a comfortable sitting area adequately rests steps away from the bar area when relaxation becomes a priority. Stroll outside and you literally feel the sand beneath your toes as you step out onto a private section of gorgeous beach. A stone fire pit and resort-style lounge chairs adorn the sand, creating an intimate oasis. Last, but certainly not least, is the private gated ocean access—a rare find in a San Diego home.

its relatively modest footprint which is just one of the impressive improvements the design team was able to make to the original bungalow that was on the site,” Nelson said.

Sharing a wall with the exquisite outdoor area is the luxurious spa. Enjoy the sauna or your own personal rub down on the massage table. The spa screams extravagance featuring fossil green limestone counter tops, a glass mosaic backsplash wall, euro cream limestone floor with a mini pebble accent pathway, custom mahogany cabinetry and wall paneling, a handmade nickel hammered bathroom sink and Newport brass fixtures.

A living room with an ocean view—this home has it made. Glass doors slide open to a grand patio overlooking the Pacific. Designer furnishings, custom upholstery, one of a kind built-in television frames and custom signed artwork make for a fresh, clean and open feel that carries through the house. Every bathroom showcases its own unique tile work and possesses materials such as: steam showers, Calcatta caldia marble and fossil green limestone slab counter tops, Newport brass fixtures, custom built cabinetry and Thassos marble shower wall tiles, tubs and floors.

With all of the outdoor amenities one would think that the owners would never spend any time indoors. Rest assured, the indoor area is just as opulent as the outdoor. Offering 2,848 square feet of space, this custom home includes five bedrooms, six and a half bathrooms and parking for six cars—an invaluable feature in beach territory. “The home lays out beautifully with extensive use of glass, high ceilings with skylights and an open ‘great room’ style floor plan to make it feel open and airy. The brand new furnishings and relaxing, modern, yet beachy color palette make it extremely inviting. It packs five bedrooms into 154 |

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The kitchen does not fail to impress. Sliding doors allow you to bring the beautiful weather indoors and vaulted ceilings make you feel like you are cooking in an endless area. Ocean blue lava stone slab counter tops adorn the room along with a Thassos marble backsplash. Custom built alder cabinetry with a painted finish and an incredible bleached walnut island are also a couple eye-catching features sprinkled around this custom kitchen. Any gourmet chef would be thrilled to cook alongside Wolf appliances and a Sub Zero refrigerator—only the best accessories for the best ingredients.

Drew Nelson and Marti Gellens have extensive knowledge marketing high-end ocean front properties in the surrounding San Diego area. As co-listing agents of the property, they excitedly plan to showcase this outstanding diamond of a home in a neighborhood named for its jewel-like qualities, and will one day give a lucky family an endless summer.

This stunning oceanside abode does not disappoint with its views and luxurious amenities.

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thank YOU

TO OUR PARTNERS

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619 Vodka

Ladeki Restaurant Group

A7D Creative Group, Inc.

Lucky Bastard

Amy Rae Boutique

Lumberyard Tavern

Andaz San Diego

Marine Street Financial

Bernardo Winery

Massage Envy Spa

Board & Brew

Meads Durket DMTC

Breathe Legal

MillerCoors

Brian's 24

Ninkasi Brewing Co.

Cafe Secret

Nothing Bundt Cakes

California Ballet

Pacifica Del Mar

Chronic Smoothies

Puesto

Cody's La Jolla

RA Sushi

Compass Carlsbad

Reign & Clover

Daphne’s California Greek

RMD Group | Don Chido

Eat.Drink.Sleep

Royal Maui Jewelers

Evans Hotels | Catamaran

Simon Property Group

Fish 101 Restaurant

Solterra Winery

Florent Restaurant

Sycuan Casino

Gaia Goddessa

The Acoustic Spot

Green Dragon Tavern & Museum

The Grand Del Mar

Harrah’s Resort Southern California

The Sporting Club

Irvine Company

Verant Group

Jake’s Del Mar

Warren Christopher Flooring

JC Resorts | Temecula Creek Inn

Wells Fargo

Johnny B. Hair Care

Westime

K1 Speed Racing

William Grant & Sons

Karl Strauss

Willis Allen

L’Auberge Del Mar

Wood Group

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