As COVID has changed the behavior of virtually everyone, it’s an interesting time for our Twinkle Toast columnists Christine Vanover and Erin Cooper to discuss with local sommeliers how these challenging times have affected the types and styles of wines they have been drinking and what gems $20 or less they would recommend

2020 Values

By Erin Cooper & Christine Vanover

Erin Cooper and Christine Vanover have been residents of Las Vegas since 2007. Vanover is also a UNLV Alumnus. Cooper is a Territory Manager for the Resort Wine Team at Southern Glazers Wine & Spirits. Both women founded Twinkle Toast in 2017. info@twinkletoast.com • www.twinkletoast.com Facebook: @TwinkleToast Twitter: TwinkleToastLV Instagram: TwinkleToastLV

It is no surprise that this year has prompted most of us to reevaluate priorities, reexamine budgets and reconnect with ourselves and our families in simpler, yet often more meaningful ways. While our bank accounts may not be in a position to splurge on the luxury-priced wines of yesteryear, it doesn’t mean that we can’t still enjoy a delicious bottle and allow it to elevate a meal or a moment. We recently connected with a few local sommeliers and discussed how this year’s events abruptly separated them from daily tastings of some of the world’s finest wines, and provided them with the opportunity to shift their perspective and reacquaint themselves with value wines that the greater majority has access to.

MICHAEL RONE

How have the events surrounding COVID-19 impacted the types of wines you’ve been drinking over the past several months?

Being home and cooking more than ever, I’ve gone back to my roots and have been drinking more Italian wines to complement the food I’ve been preparing.

Is there a varietal or style of wine that you are surprised you’ve been enjoying?

I’ve really enjoyed reconnecting with Chianti Classico. It’s often overlooked here in Vegas especially compared to its big brother, Brunello di Montalcino. The quality has never been better since the conclusion of the Chianti Classico 2000 Project and the establishing of the Gran Selezione category.

Since many people are on a tighter budget this year, are there any gems you’ve found at Costco or similar retailers that offer an incredible value for $20 or less?

Easy question! Castello di Monsanto Chianti Classico Riserva 2015. Long established traditionalist focused on Sangiovese. The 2015 is a base of 90% Sangiovese with Canaiolo Nero and Colorino making up the rest of the blend. Classic notes of wild red fruits, earth, leather and “mentuccia” pair with an array of dishes from grilled vegetables to pastas to meats. If consumers didn’t know what Chianti Classico should taste like, this is the one to try.

JASON SMITH, M.S.

How have the events surrounding COVID-19 impacted the types of wines you’ve been drinking over the past several months?

I have gone through the vast majority of every day drinking white wine in my cellar and started to look at those “special occasion” types of wines that are still too young. This has me purchasing easy drinking sauvignon blancs and chardonnays at retail shops.

Since many people are on a tighter budget this year, are there any gems you’ve found at Costco or similar retailers that offer an incredible value for $20 or less?

I have enjoyed Justin Sauvignon Blanc from Paso Robles. It is refreshing, light and perfect for day drinking!

If you had to select a wine, or varietal, to represent 2019 and a wine, or varietal, to represent 2020, what would they be and why?

2019 = Grand Cru White Burgundy and 2020 = Natty Light

What would you pair with the wine you selected and why?

With the Grand Cru white Burgundy, I would choose something fantastic and elevated like a butter poached lobster tail with a topping of Golden Osetra Caviar. A Natty Light in 2020 goes with sloppy joes, Tiger King viewing from a well-worn couch and a dash of depression.

DYLAN AMOS

How have the events surrounding COVID-19 impacted the types of wines you’ve been drinking over the past several months?

Well, there's not much in the way of trade tasting going on, so the variety is lesser by a factor of a lot. At home, it's Oregon pinot and chardonnay, Paso Robles whites and bubbles. I look for easy going and food friendly wines with interesting character, wines that just make me smile and wines on sale. Seriously though, Oregon chardonnay is where it’s at for me. Lingua Franca, Evening Land, Domaine Serene, Bergstrom—all Willamette Valley chardonnays, all different, all quality and all great with seafood (among other things).

Since many people are on a tighter budget this year, are there any gems you’ve found at Costco or similar retailers that offer an incredible value for $20 or less?

Marques de Riscal Reserva Rioja always seems to be available at Trader Joe's. It's a great wine for your Manchego. It's a steal and a half.

Since reopening, which types of wines, varietals and/or regions have you recognized to be the most popular amongst your guests?

Champagne is up. Now that's a happy sentence. We're selling half bottles of Perrier-Jouet at a pretty good clip, Ruinart Brut Rose is a wine that never stops moving for us and basically goes with everything, while Roederer Estate Brut Rose’s return to the list is mighty welcome.

The RESTAURANT EXPERT

How to Build a Management Team You Trust

David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as the expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters and his formula, visit www.davidscottpeters.com.

Building systems so anyone can run your restaurant will transform your business, but the only way you can get it all done is to have a management team in place to do the work, and they must be stellar. On their journey to building this stellar management team, one of the mistakes I see restaurant owners make over and over again is finding their best employee and then dragging them, kicking and screaming, into management. They’re usually an employee you loveand think does a great job in their non-management role. You approach them and when they hesitate, you strongarm them, talk them into becoming a manager. You explain they’d be great because the customers love them, the team loves them, they’re great with numbers, etc. They keep telling you no until your nonstop begging breaks them down to finally say yes. When you do this, very often you take your best employee and make them your worst. If they didn’t want it and weren’t suited for it, they quit or get fired in six months to a year because they should have never been a manager. • They don't have the skill sets to be a manager. • They don't communicate and hold people accountable.

• They don't do the things we need to get the numbers we need. • They don't follow the systems. They were the best server, the best cook or the best bartender, but they should have never been a manager. I used to make this mistake all the time. You just can't throw keys for the restaurant to a server and promote them to a manager. No way. You have to teach them what their job is, how to do it, how well it should be done, and more importantly, by when. And the key to your success is simple systems for everything you do combined with great training. A lot of restaurant owners will tell me they know they’re supposed to spend money on managers, but the managers never do the job the way the owner wants it done. That leaves the owner still working in the restaurant and still not making the money they deserve. Here are the three tips to avoid these outcomes and build your stellar restaurant management team. Number one, you have to understand that there's a system, a process, a way to doing anything and everything in your business. You can't have five managers on the team, whether they're salaried or hourly, that each count a bar drawer to $300 their individual way. There can't be five different ways. How can you audit five ways? How can you train five ways? How do you make sure when a manger moves on for a new job that the new person does it the same way? You can't. Instead, there is your system, your process, your way and everyone follows it. Number two, you have to train them what their job is, how to do it, how well it should be done and by when. For example, it's important to understand that taking inventory isn’t just counting stuff. It's making sure it's accurate, that it’s on time and that all the steps are completed. Every system has to be followed so you get the right information, the right numbers, the right details. Number three, you have to be willing to write them up. Here's the deal. We're all too often so easy, so eager to write up a line employee. “Hey, you showed up late. I'm writing you up.” But when a manager shows up late, we're like, “Dude, dude, you're killing me here!” Restaurant owners—really, most business owners—are afraid to write managers up because if you lose the manager, who's going to do their job? You know you don’t have 40 more hours in your week to do the work. So, you give them all this rope and are too hesitant to hold them accountable. Here’s the deal: You have to be willing to write them up. And in my world, I will write up a manager only once. See, when I write them up the first time, they're either so embarrassed that they're going to tow the line and get onboard and do things my way, or they're going to quit or get fired very quickly. Either way, I win. See, I win by them doing it my way, and I win when they go away, because why do I want to spend six months, a year, two years investing in a person who is never going to do it my way? If you want to have a stellar management team, follow these three tips.

Human Resources Insights

Linda Westcott-Bernstein has provided sound human resources advice and guidance to Fortune 500 companies and others for over 25 years. Linda has recently re-published her self-help book entitled It All Comes Down to WE! This book offers guidelines for building a solid and enduring personal work ethic. You can find her book on Amazon or Google Books. Phone: 702-326-4040 Email: Vegaslinda89129@yahoo.com

Does Your Leadership Team Value Diversity?

There is a lot of discussion these days on diversity in the workplace. In my humble opinion, it comes down to how each of us view one another and the value that each of us brings to the table. Valuing diversity is truly a matter of respect, but even more than that, it is about supporting and nurturing a culture of acceptance and tolerance that truly pave the way and sets the tone for diversity in any workplace. I believe that the leadership in any organization today is influenced by the behaviors and actions of those at the top. When or if a culture of respect and acceptance is expressed by those who set the example for all, then your organizational culture will likely be characterized as a team of tolerant, respectful and encouraging leaders who move your company forward and into the future. You’ll do this with a strong and confident workforce that is driven by their passion for what they do and supported by your leaders with moral and ethic behaviors and actions which emphasize and support the new Company mission, vision and culture of respect and engagement. How do you make this diversity happen in your organization? Let me give you some ideas… Start with a clear vision, mission and cultural acceptance message of your intent. I don’t believe in policies—I think this effort should be borne out of honest, simple and clear discussions, with the goal of understanding why this effort is important and why it has value. Begin with your top executive(s) and leaders and talk to your management team about the changes in our society, in our neighborhoods and in our organizations as it relates to diversity and explain how diversity has value to the Company now and into the future. Start your training or introduction of these concepts with simple discussion of respect for other cultures, peoples, traditions and beliefs, and the potential that different perspectives can provide to the company. Ensure that your management team has a clear understanding of the intent and that they do not feel threatened or uncertain about next steps, development of their staff and their role in these processes. Encourage participation and identification of strong leadership team members who will champion this effort and get the ball rolling on this new endeavor. Begin a communication campaign and share the excitement and enthusiasm with your employees about what this process means to them and the organization. Set fair and equitable parameters for participation and development of all employees regardless of race, age, sex, religion, national origin, sexual orientation and so forth. Establish coaching and mentoring resources for those who need it and/or struggle with how to engage and participate as well as how to identify their strengths and areas to improve on. Keep the moment going by having regular progress meetings, communication pieces such as newsletters or websites and visible support and encouragement from the entire management team. Celebrate the successes! Highlight the contributions, achievements and changes in business methods made by those who are engaged in and participating in your new diverse culture and improvement efforts. Hold recognition events that are small but meaningful—most individuals don’t want public recognition—they want most of all to be appreciated and to feel in on things, as a valued contributor. Setting the tone for success with diversity is more about helping others than it is about getting credit for it. You have to embrace the importance of seeing others advance and succeed, and do so by knowing in your heart that you did all that you could do to help another human being succeed without the need for getting recognition for it!

HR Question of the month: Please send your HR questions and concerns, or share your thoughts on your human resources challenges via email to the following address. Send input to vegaslinda89129@yahoo.com. Your comments, questions or concerns will help determine the direction for my next month’s column and earn you a copy of my book. Include your mailing address when sending your responses.

By Bob Barnes

Spa Girl Spritzer Gift Set

Just in time for holidays the Spa Girl company has launched a limited-edition Spa Girl Spritzer Gift Set in collaboration with St-Germain, the French liqueur made with freshly handpicked wild elderflowers. The three-piece kit includes a 750ml bottle of Spa Girl Cocktails Vodka, a 375ml bottle of St-Germain Elderflower Liqueur and a 1-liter StGermain logoed crystal cocktail carafe, making for a gift-worthy purchase for yourself or a loved one. Simple to prepare, the cocktail contains just three ingredients: your Spa Girl Cocktails Vodka flavor of choice (with options of cucumber, pear or peach), StGermain Elderflower Liqueur and club soda or sparkling water (not included in the kit). Worth noting are the flavored vodkas are vegan, gluten-free, low in carbs and sugar and only 48 calories a serving; and the carafe is very attractive and has markings to measure out the three ingredients to make the spritzer cocktail. With a limited run of 5,000, the kits are exclusively available for purchase on WineGlobe.com and in select liquor stores from October-December. www.wineglobe.com/products/spa-girl-holiday-spritzer-gift-set

Wild Basin Boozy Sparkling Water

The Longmont, Colorado-based Oskar Blues Brewery made a name for itself as one of the first craft breweries to package its beers in cans, and is mixing things up with its Wild Basin Boozy Sparkling Water. There are four flavors in its new cocktail-inspired line: Fruity Sangria with notes of citrus and stonefruit; Mango Mai Tai, with sweet orange and lime flavors with a juicy boost of tropical mango; Habanero Piña Colada with beachy flavors of pineapple and coconut mingling with a hint of habanero spice; and Bitter Citrus Spritz, a bright citrus spritz modeled after the simple and refreshing Italian aperitif cocktail. As each 12oz can has only 100 calories, 1g of carbs, are gluten-free and weighs in at 5% ABV, they’re a good option for consumers who value the outdoors and healthier living. www.wildbasinboozywater.com

Maple Flavored Bourbon Pecans Pumpkin Spice Almonds

Bourbon lovers take note: You can definitely taste the goodness of the whiskey in this delectable vegan-friendly snack from Sugar Plum. I was pleasantly surprised with how well the bourbon flavor balanced with the sweetness and it’s nice to know that there are not any unhealthy fats, oils or dairy products and the ingredient list is pecans, brown sugar, sugar, cinnamon, natural maple flavor and good ‘ol all-American Kentucky bourbon. I see this as an excellent gift for the bourbon lover in your life. The company also offers Pumpkin Spice Almonds, well-timed for the fall season. The nuts are generously coated with a specially-crafted and tailor-made blend of cinnamon, ginger, nutmeg, and other exotic spices which tastefully amplify the nutty flavor of the almonds to craft a pumpkin spice flavor. www.sugar-plum.com

Folios Cheese Wraps

Many are looking for grain- and gluten-free and low carb alternatives and now we have one for tortillas. Made from 100% cheese, naturally gluten free and lactose free with no added sugars or additives, the lightly baked wraps are a healthy snack alternative to bread or traditional tortillas and have 11-13 grams of protein and only 1gram of carbs per wrap. There are three flavors: Cheddar, Parmesan and Jarlsberg, and they can be used in much the same way as one would a tortilla, with recipe suggestions on the packages suggesting filling with meats, crisping to use as chips or melting for use as part of a quesadilla, omelet or a cheesy layer over soups. My preference is crisping in the microwave for a chip-like snack. Go to the link below for the Folios store locator. www.cheesefolios.com

Chef Talk Pizza 102

Feel free to contact Chef Allen with ideas for comments or future articles at allenasch1@gmail.com.

Chef Allen Asch M. Ed., CCE is a retired culinary arts instructor who has earned degrees from Culinary Institute of America, Johnson and Wales University and Northern Arizona University and taught at UNLV. He earned his Certified Culinary Educator Endorsement from the American Culinary Federation in 2003.

I hope everyone is doing well with this craziness happening around us. Last month I wrote about pizza dough, and now I’m going to write about the toppings for a pizza. The most common first topping for a pizza is a pizza sauce. This is different than a pasta or tomato sauce. Tomato sauce is made by cooking the tomatoes with aromatics while a true pizza sauce is an uncooked puréed tomatoes and aromatics. Neapolitan pizza is where the dish got started. Naples is in the southern region of Italy and lies on the west coast of the Italian peninsula. On a map of the boot-shaped Italy Naples is just above the ankle. It is the third largest city in Italy behind Rome and Milan. Since Naples is close to the Mediterranean Sea, vegetables are a big part of their diet. As well, since it is on the shore of the Tyrrhenian Sea, seafood is another big part of the diet. In Naples they take their pizza very seriously. For a pizza to be called Neapolitan there are strict guidelines on how it is made, the ingredients and the cooking method. The prize designation for a pizza is a VPN, which stands for Vera Pizza Napoletana, also called the Veraci Pizza Napoletana. Many people go to Naples to get a certification showing they have learned to make the Neapolitan pizza, but the certification can cost about $2,000. The guidelines for a VPN have a few components, such as the sauce, which is limited to one of two types: marinara and margarita. The former consists of tomatoes, oil,

oregano and garlic. The latter sauce includes mozzarella, grated cheese and basil. The second component is the texture. The finished pizza should be soft elastic and easy to manipulate and is foldable. The third criteria is that the dough must be made with finely milled white flower with a 00 designation. This designation shows how finely ground the wheat is. The most commonly available here in the United States is the King Arthur brand, unless you want to mill your own. The VPN would prefer that. Additionally, no dried yeast or fat is permitted in the dough; if it needs to be added the requirement for yeast must be freshest or natural yeast as in sourdough. Additionally, the fermentation should be at room temperature about 77°F and the dough ball needs to be completely made by hand with no mechanical or rolling pins allowed. The oven must be wood fired only and the baking temperature should be between 800° and 900°F. The baking should not exceed 90 seconds. Some people say the tomatoes from San Marzano are the best, but there are bad tomatoes that come from that region. Another thing that you should do is buy a DOP tomato, which is a protected designation of origin. White pizza traditionally comes from the northern part of Italy. This is where the temperature is more seasonal and there are a lot of dairy farms that produce white cheeses. White pizza is made from a sauce very similar to an Alfredo sauce, but much richer. It’s made with milk, salt, pepper, garlic and Parmesan cheese that thickens with a roux (butter and flour). Now onto the cheese. There are a huge number of variables as well, and the marinara pizza has no cheese. Most pizza is made with shredded mozzarella, which is easy and convenient. If you buy it shredded, it has been coated with cellulose, which is made from wood pulp. The cellulose is an anti-caking product. This prepackaged product melts well and has a very mild flavor to it. You can also put fresh mozzarella cheese on the pizza. This is the same product before the drying part. Fresh mozzarella is another variable including what milk it is made from. The most common is from the cow but the water buffalo is the original milk used to make fresh mozzarella and is still available today. Another thing to think about is the water content of the fresh mozzarella. When heated, the cheese can exude water while cooking, so you should test different brands. No one wants extra water on the pizza. For hard cheeses many people use ParmigianaReggiano, which can be quite expensive. A cheaper version many people use is Grana Padano, which will be cheaper but still costly. Pizza dough is very versatile and can be used for any course, including dessert. Who knew there was this much to learn about pizza?

GABF 2020

David Mulvihill experiences and writes about the ever-evolving Southern California craft beer scene. He also covers Orange County for Beer Paper and provides business-side support to local breweries and brewers guilds (SoCalCraftBeer.com). david@socalcraftbeer.com

Photo Credit: David Mulvihill Docent Brewing Co's Brett and Bryan Giesen

Every year since 1982 the Great American Beer Festival has taken place in Colorado. First starting in Boulder, Denver has been its home since year 3. Presented by the Brewers Association, it has become the Industry’s largest annual tasting event that brings together brewers and craft beer enthusiasts from all over the country. Coupled with mammoth tasting sessions and ancillary events is the festival’s Beer Competition. This year’s pandemic may have prevented the onsite festival, but with extra distancing and extended judging, the Beer Competition was able to go on. There were over 8,800 entries vying for medals in 91 categories. Courtesy of The Brewing Network, the Award Ceremony streamed online on the evening of Friday, October 16. Orange County

12 MEDALS

Orange County had two multiple award winners. Ian McCall and his brewing team at Riip Beer Co, Huntington Beach, garnered three medals: Gold for Tangible Passion (Belgian-Style Specialty) and Silver for The Riizzo (Coffee Stout) and Black the Riipper (Black IPA). The brewing brothers, Bryan and Brett Giesen, and Docent Brewing in Dana Point received Gold medals for Hefty Fee (Session IPA) and Super Tonic (Coffee Stout).

OC ADDITIONAL AWARDS:

Golden Road Brewing, Anaheim—Gold: Get Up Offa That Brown (English-style Brown). Chihuahua Cerveza, Costa Mesa—Gold: Rico (Mexican-style Strong lager). Karl Strauss Brewing, Anaheim—Silver: Golden Stout (Coffee Beer). Stereo Brewing, Placentia—Bronze: Summer Sun (Fruited American Sour). TAPS Brewery & Barrel Room, Tustin— Bronze: B.A.DUNKEL (Barrel Aged beer). Bootlegger’s Brewery, Fullerton—Bronze: Funfest (German-Style Oktoberfest). GameCraft Brewing, Laguna Hills—Bronze: Umbeereon (German Dark Lager). Los Angeles County

10 MEDALS

Two Los Angeles County breweries received two medals apiece. Continuing its award winning run, Claremont Craft Ales received two GABF 2020 Gold medals. Its winning brews were Pepper & Peaches (Experimental IPA) and Happy Days (Strong Red). Claremont Craft Ales has taken home GABF awards every year since 2017. The team at El Segundo Brewing Co received Gold for its coveted Hammerland DIPA and Silver for Devil’s Path (Strong Red).

L.A. COUNTY ADDITIONAL AWARDS:

Beachwood Blendery, Long Beach—Gold: Funk Yeah (Belgian-Style Lambic). Three Weavers Brewing, Inglewood—Gold: Deep Roots (English Mild or Bitter). Firestone Walker Brewing-The Propagator, Marina del Rey—Gold: Wookey Jack Black Rye IPA (American-Style Black Ale). Bravery Brewing, Lancaster—Silver: Bourbon B.A. Big Game (Barrel-Aged Strong). Ogopogo Brewing, San Gabriel—Silver: Boeman Belgian White (Belgian-Style Wit). Beachwood BBQ & Brewing, Long Beach— Bronze: Barrel-Aged Full Malted Jacket (Barrel-Aged Strong). Highland Park Brewery, Los Angeles— Bronze: Sugar on My Tongue (Juicy or Hazy Imperial IPA). San Diego County

13 MEDALS

San Diego County’s multiple-awarded brewery was Second Chance Beer Co, located in the Carmel Mountain area of North San Diego. Marty Mendiola and the Second Chance brewing team once again scored Gold for Tabula Rasa Porter. This beer also received GABF gold in 2016, 2017 and 2019. Silver for Slightly Sour (German-style Sour) rounded out the brewery’s 2020 GABF bling.

SD COUNTY ADDITIONAL AWARDS:

Wild Barrel Brewing, San Marcos—Gold: Vice Sans Fruit (American Sour). Pizza Port Carlsbad—Gold: Locals Only (International Pale Ale). Pizza Port Ocean Beach—Silver: Guillaume (Session or Non-Alcohol Beer). Port Brewing/The Lost Abbey, San Marcos— Silver: Peach Afternoon (Fruited American Sour). Coronado Brewing, Coronado—Silver: Salty Crew (Blonde). Burgeon Beer Co, Carlsbad—Silver: Carlsbad Crush (International Pale Ale). Eppig Brewing, Vista—Silver: Glitz & Glam (Specialty Berliner-Style Weisse). Belching Beaver, Vista—Silver: Fresh Hop Ride the Pine (Fresh Hop Beer). Two Roots Brewing, San Diego—Bronze: Straight Drank (N/A IPA). Ocean Beach Brewery, San Diego—Bronze: Tres Tres (Bohemian-Style Pils). Dos Desperados Brewery, San Diego— Bronze: Hell Camino Belgian Quad (BelgianStyle Strong). Points North:

VENTURA, SANTA BARBARA, SAN LUIS OBISPO, KERN

No strangers to GABF recognition, the brewing team at Kern River Brewing Co came through again this GABF season, earning three medals (gold and a pair of silvers)—Gold: Brown Claw (Brown Porter), Silver: Rioveza (Pilsener) and Silver: Side Hike (Strong Red). The team’s previous accomplishments in 2019 included two gold and two silver medals, and being named 2019 Brewery Group and Brewer of the Year. Camarillo’s Institution Ale Works received two medals, a Silver for Somewhere Golden (American-Style Pale Ale) and Bronze for On Pins & Needles (Session IPA).

ADDITIONAL AWARDS:

Ventura Coast Brewing, Ventura—Gold: Beachscape (American Pilsener). Topa Topa Brewing, Ventura—Silver: Dozer Line (German Dark Lager). Santa Maria Brewing, Atascadero—Silver: Holy Smokes! (Smoke Beer). Third Window Brewing, Santa Barbara— Bronze: III Belgian Blond (Belgian-Style Ale). Figueroa Mountain Brewing, Buellton— Bronze: Stagecoach Stout (Oatmeal Stout).

SoCal | Foodie Biz |

Pie and Ice Cream Duo Making Waves for the Fallidays

Benjamin Brown, MBA is Restaurant Editor of The SoCal Food & Beverage Professional. A seasoned writer and consultant, Ben works with Fortune 500 companies and mom & pop shops alike in Marketing, Analytics, Consumer Insights, PR and Business Development. Contact Ben at Ben@socalfnbpro.com or follow him @Foodie_Biz.

Fall has progressed into something far larger than Thanksgiving and Halloween. The ‘fallidays’ have seemingly blended into one another, making for a months-long pumpkin spice-lined stretch that gives just about every warm-blooded American the desire to indulge in something rustic and homey. Pie is the magical answer for many, à la mode to make it even better. So, it should be no surprise that a pair of pie and ice cream parlors are hitting the falliday season at full speed. Pop Pie Co. and Stella Jeans Ice Cream have attracted cult-like local followings in the quaint University Heights neighborhood of San Diego as well as their sister location in Costa Mesa. Their fan base is so strong, in fact, that it’s not uncommon to see patrons running along Park Blvd. at full sprint in the minutes before the stores’ closing. It’s then heartwarming to see those same groups exchange congratulations among one another minutes later, slices and scoops in hand and a ‘we made it’ look on their faces. While they’re connected at the hip, Pop Pie Co. and Stella Jeans run independent of one another, separated by a wall with different staff and walkup counters. You can also expect a moderate line at both, but with each place operating like a well-oiled machine, the wait is no more than a few minutes, and more than worth it. Every great pie starts with a great crust, and Pop Pie Co. has undoubtedly mastered its craft. Richly decadent for sweet, buttery and flaky for savory, strong enough to hold whatever’s inside but soft enough to give way to that first stroke of a knife in all cases. And since it’s what’s on the inside that counts, after all, Pop Pie Co.’s delectable creations embody excellent culinary creativity and masterful execution. Having spent time in Sydney, Australia, where savory pie shops line the streets like taco stands do in Southern California, I have a special place in my heart for a good meat pie here in the US. Pop Pie Co. does just that, with a small but mighty selection of American and worldly classics. Their chicken pot pie delivers in full on luscious creaminess, melding perfectly with that flaky crust. The steak and ale is a crowd favorite with slow-braised beef, barley, mushroom and carrots, and those looking for something plant-based will enjoy the classic veggie pie, made with roasted Brussels sprouts, and portabella mushrooms in a creamy herb sauce. Then, of course, there’s the iconic Aussie meat pie, a staple from the land down under, with Worcestershire-sauteed beef ‘mince.’ If you have the stomach space and want to get the full experience, pair it with one of their equally satisfying sausage rolls. Then there’s the sweet selection, where the fallidays are in full swing. Their pumpkin pie is one to remember, made with a pumpkin custard and a secret house pumpkin spice blend, beautifully decorated with homemade whipped cream and candied pepitas. Pecan pie gets a

makeover here as honey bourbon pecan pie, spiked with orange zest and of course a strong but pleasing bourbon essence. Custard fans will enjoy the salted honey pie, made with Madagascar vanilla. And while savory pies are made in single serving sizes, sweet pies are made to serve 6-8. Order them by the slice at the counter or reserve a whole pie for the falliday season. Next door, Stella Jean’s Ice Cream embodies that same novelty, freshness and incredible attention to detail. Other-worldly flavors with that oh-so-perfect creamy and not-yet-meltingbut-instantly-melts-in-your-mouth texture are worth sprinting for before closing time. You’ve never seen a s’mores ice cream like this one, where instead of a standard chocolate or vanilla, you’ve got a space gray toasted marshmallow ice cream, with chocolate-covered graham crackers and mini marshmallows mixed in. The falliday season rings true with their pumpkin cornbread + pepita brittle…all one flavor and quite the mouthful! Salty caramel corn, brown butter pecan and ube + pandesal toffee are just a few more exotic flavors that fall nothing short of wow. And with ‘craft ice cream’ getting pricier and pricier these days, Stella Jeans keeps things quite reasonable, especially considering the giant scoops they dish out. And those waffle cones are hot, sweet and perfectly crunchy. For more info, visit PopPieCo.com and StellaJeans.com.