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{from the editor}
“Good, good, yes, good.”
I
n those four little words lay all the vital information the camp nurse needed to assess my health. It wasn’t band camp, but there were a couple kids who brought bugles, and after they’d blow shrill renditions of Reveille each morning, each camper would answer these questions: How do you feel? How did you sleep? Have you had a bowel movement? How’s your appetite? After less than a week, our counselor opted to forego the formality of actually asking the questions, and each camper just gave his answers instead. “Good, good, yes, good,” one kid said, and it went on like that around the bunk…until it got to me. My answers were always the same. “Good, good, no, good.” Every morning, without fail. “Good, good, no, good.” I ate three meals a day plus snacks. “Good, good, no, good.” Overnight camp lasted a month. On day 23, the nurse beckoned me to the infirmary. My daily “No” to question three had apparently raised a red flag...after three weeks. It turned out to be a mix-up. I had thought they were asking if I had gotten out of my sleeping bag during the night to hit the latrine for a numero dos, when, in fact, they really wanted to know if there had been anything to report in that department during the preceding 24 hours. That makes a lot more sense to me now, but I was only eight at the time. The good news was that the nurse cared that I might be sick. The bad news was the 23 days it took her to catch the would-be gastro-intestinal
emergency. There’s irony, too—whether or not it was the nurse’s fault, if anyone was full of crap, it sure as Shinola wasn’t me. This food-focused issue of PacificSD celebrates the delicious food grown, prepared and served in San Diego. Inside, follow veggies from Suzie’s Organic Farm in Imperial Beach to dinner plates at the Lodge at Torrey Pines (see “Buying the Farm,” Page 37), learn about all of the beer made here (see “Ale’s Well,” Page 44) and watch as blind daters take on two of downtown’s hottest new restaurants (see “Recipe for Success,” Page 64). This month’s cocktail comes with complimentary appetizers (see “Drink to Your Wealth, Page 54), and the cover offers a farm-to-table look at San Diego’s growers and shakers (see “C Word,” Page 74.) Working on this issue has made me realize how much fresh, healthy, organic food is available right here in la ciudad más fina de América. It has also helped me to recognize that, while I no longer have a nurse (for now) questioning my nutritional flow, I do have a wife that cares about what I put into my body. She asks if I’m drinking enough water, when was the last time I ate a salad and whether or not I know what Diet Coke does to lab rats. She has lots of questions, and when she asks too many in a row, my answer is always the same. “Good, good, yes, good.” And just like the camp nurse, my wife knows I’m completely full of it. Eat well, San Diego!
David Perloff, Editor in Chief
Welcome to the Family!
PacificSD is hiring excellent writers and effective advertising account executives. Writers, please send clips and 200 words about your favorite San Diego restaurant to myword@pacificsandiego.com. Account executives, if you love being a part of successful advertising campaigns and know how to help advertisers succeed, email your resume and cover letter to adswork@pacificsandiego.com.
{staff}
Celebrating the best of everyday life in San Diego VOL.4
ISSUE 11
NOVEMBER 2010
PUBLISHERS David Perloff—Editor in Chief Simone Perloff CREATIVE DIRECTOR Kenny Boyer MANAGING EDITOR Logan Broyles CONTRIBUTING EDITOR Brandon Hernández
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{contents} pacific F e a t u r e s
37 Buying the Farm A quick meet-and-eat with some of San Diego’s real taste-makers 44 Ale’s Well All about beer, from here
On the Cover: “Farm on Table” 48” x 58” table cloth covered with locally sourced foods Chef: Scotty Wagner Sous Chef: Enrique Carino Executive Producer: Rob Corea Photography: Jeff “Turbo” Corrigan (See story and ingredients Page 74) THIS PAGE: Suzie's Organic Farm heirloom tomatoes at Hillcrest Farmers Market; photo by Brevin Blach
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e d e n s a n d i e g o . c o m
1202 Universit y Ave. | Hillcrest | 619.269.3336 Smart Phone Interactive. Scan Here.
{contents} “Reflector 4” by Michael James Armstrong (story Page 26)
D E P ART M E N TS CURRENTS 21 Take your Best Shot Leading photographers offer seminars for shutterbugs 24 The Bright Side Vertical solar panels power up in Downtown San Diego 26 A Sum of Its Arts Run by local artists, Ice Gallery heats up the North Park scene 28 Jesus Returns And you won’t believe what he’s wearing 30
Planet Janet Light-up fashion designer creates out-of-this-world garments
32
Letter Man Jack-FM’s allknowing sports guru responds to reader mail
34 Good Sports A San Diego producer interviews top athletes and wins Emmy awards TASTE 50 Return to Paradise The genesis of a new restaurant and nightclub in Hillcrest 54 Drink to Your Wealth Saving and savoring for Black Friday GROOVE 57 Tune-In November concert calendar 60 Bringing the Heat Armed with a hose by day, DJ Jayson Summers is a fire-starter by night 18
pacificsandiego.com | NOVEMBER 2010
62 Skirting the Issue An East Village bartender puts on something a little more comfortable BLIND DATE 64 Recipe for Success Two singles, one blowtorch and a scorching night on the Downtown dining scene CALENDAR 70 ELEVEN.TEN November event listings THINK 74 “C” Food Designing a magazine cover, from scratch
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first things
coolture
style
chainsaw
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currents
Take Your Best Shot
Leading photographers offer seminars for shutterbugs
P
By Assia Mortensen
hotographer Corey Rich’s career has led him through crocodile-filled rivers in Papua New Guinea, sandstorms in the Saharan desert and below-freezing blizzards in the Andes. His passion is telling stories through photography, and he specializes in capturing images of extreme sports luminaries such as climber Chris Sharma and world champion surfer Lisa Anderson.
(Continued on Page 22)
“Climber Vertical,” photo by Corey Rich, © Corey Rich pacificsandiego.com
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{currents}
first things
Rich is one of 18 awe-inspiring photographers from all over the world who will be offering seminars and hands-on demonstrations at San Diego’s sixth annual Photo Expo West. If you’ve ever wondered how to capture the stunning shots published in top magazines and want to learn tricks of the trade from daring shooters like Rich, mark your calendars for the weekend of November 13-14.
Preview of the Pros: • Douglas Kirkland describes photographing such icons as Marilyn Monroe, Audrey Hepburn, John Lennon and Elizabeth Taylor • Corey Rich talks about adventure photography and how it’s a rapidly changing market • David Stoecklien discusses 25 years of shooting the West and documenting the cowboy way of life • Carol Polich reveals the secrets to stunning wildlife photography
© Corey Rich © Corey Rich
Photo Expo West November 13-14, 9 a.m. – 5 p.m. Bing Crosby Hall, Del Mar Fairgrounds Entrance to the Expo is free. Access to photography seminars and demonstrations requires the purchase of a $20 wristband. sandiegophotoexpo.com
CLOCKWISE FROM TOP: John Lennon Audrey Hepburn Jack Nichloson Marilyn Monroe Maiden launch of Space Shuttle Columbia Elizabeth Taylor Photos by Douglas Kirkland
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Overtime 101 “I’m salaried so I don’t get overtime.” I just finished trying an overtime case, and I heard that comment a few times when questioning the potential jurors. It’s not that simple. California law, when it comes to overtime, favors employees over the employer. Unless your employer can prove you’re “exempt” from overtime laws, you’re entitled to time-and-a-half for any time worked more than 8 hours per day or 40 hours per week (and at some point, you get double-time). Generally speaking, managers, executives, and professionals, who are on salary and make a certain hourly rate, are exempt, and not entitled to overtime. However, your boss can’t just put you on salary, call you a “Manager” and then make you perform nonmanager duties. What matters is what you do, not what you’re called. Don’t expect your boss to know or care about overtime laws. One company, which I have sued several times for different employees, is run by an unlicensed attorney who knows the overtime laws but willfully violates them because it’s cheaper to wait to get sued and then settle. Other employers simply don’t know the laws. If you are wondering if you’re being paid correctly, or know that you’re not, call the Labor Commissioner or an attorney. By the way, the Labor Code requires the employer to pay the attorney’s fee.
{currents}
The Bright Side Vertical solar panels power up in downtown San Diego By Assia Mortensen / Photos by Stacy Keck
T
he new nine-story wall of solar panels along the south façade of the San Diego City College Career Technology Center is the largest vertical solar fixture operating in the United States. The massive solar project makes a “visual statement about the district’s commitment to renewable energy,” says Daniel Sullivan, founder and president of Sullivan Solar Power, the local company that installed the panels. The system is projected to generate roughly 67,558 kilowatt-hours of energy per year, which amounts to enough juice to power more than 1,000 homes for one day. In addition to the vertical solar panels, the center also has draught-tolerant landscaping, flooring made from recycled materials and water-saving plumbing. The 88,000 square-foot “green” educational facility, which opened its doors in September, offers programs such as nursing, cosmetology and photography. The overall project cost $63.1 million, and the larger facility enables City College to accommodate more students.
-DanIEL M. Gilleon
Daniel M. Gilleon, Esq. Mitchell & Gilleon 1320 Columbia Street, Ste. 200, San Diego, CA 92101 619.702.8623 Office dmg@mglawyers.com www.mglawyers.com
first things
The San Diego City College Career Technology Center is located on 16th Street, between Broadway and C Street, in East Village; the wall of solar panels hangs on the south side of the building, outside the parking structure.
{currents}
coolture
A Sum of Its Arts Run by local artists, Ice Gallery heats up the North Park scene
F
By Seth Combs or Michael James Armstrong, weekly dinners with his fellow artist friends started out as just a way to get together and discuss art. “Every Sunday night, we would meet at Cafe Bassam in Downtown and talk,” says Armstrong. “Along the way, we’ve done a few group shows together, but other than that, we’ve all pretty much been on our own separate paths.” Five years later, they’re on a path together. Recently opened in the heart of North Park, Ice Gallery is a space created by artists for artists. Armstrong, along with his dinner pals Joseph Huppert, Lee Lavy and Thomas DeMello, have breathed new life into the neighborhood’s art scene with solo shows showcasing their respective new work. “Each of the artists is responsible for executing his own show, but the others chip in any way they can,” Armstrong says. “We do have a few artists that we’d like to have shows with. We’re also contemplating doing a group show with just the four of us at some point next year.” Armstrong has worked in graffiti-influenced spray paint art and most recently in light installation work, but he’s planning to use a new medium for his show at Ice, which opens December 4. “It’ll be an installation that will involve changing the inside and outside of the space, and will look like nothing I’ve ever done before,” Armstrong says. “I’m just having fun putting on shows with my friends. If my show fails, well, I’ll cross that bridge when I come to it. Obviously, I don’t anticipate that happening.” icegallerysd.com
ABOVE: “Reflector 3,” light installation by Michael James Armstrong BELOW: “Untitled,” sculpture by Joseph Huppert
Y V O N N E P OR T R A
All the Right Moves
Shock and awe, courtesy of San Diego’s premier dance company
F
By Seth Combs
Malashock Dance’s “Surface Tension,” onstage at the Lyceum Theatre downtown
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pacificsandiego.com | NOVEMBER 2010
or more than 20 years, Malashock Dance has been on the cutting edge of modern dance in San Diego. They’ve collaborated with the Old Globe Theatre and the San Diego Symphony, produced programs for PBS and even won an Emmy Award for the 2003 TV production, Soul of Saturday Night. But according to Malashock artistic director Michael Mizerany, their new production just might be their boldest statement yet. “If you’ve never seen a Malashock Dance performance before, this is going to be a great introduction,” says Mizerany, who’s producing the new show, Malashock RAW, which opens November 11 at SUSHI Performance and Visual Arts downtown. “And if you have seen Malashock Dance before, you’ve never seen it like this. By RAW, we mean really raw.” A collaboration between Mizerany, L.A.-based choreographer Bradley Michaud and John Malashock
himself, RAW will present three distinct productions that add up to one larger, sexy vision. One of the pieces, entitled “Bad Company,” features two men simulating an extreme fighting cage-match that starts with the fighters being clothed and ends with them wearing nothing but their skivvies. “The nature of cage-fighting is very physical, and the fighters always end up tangled up together,” says Mizerany. “It can come across as erotic, although it’s not intended to be. I think that’s going to be a ‘whoa’ moment for a lot of the audience.” Mizerany is mum on the details of the rest of RAW’s performances, but he all but guarantees more “whoa” moments. “It’s going to be provocative, gritty, sexy and cuttingedge. Trust me, physical and thematic boundaries will be pushed.” malashockdance.org
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style
Jesus Returns
On a Tear Jesus Estrada’s rise to fame was fueled, in part, by a wildly popular local magazine. (Guess which one.) In April 2008, he competed against other FCC students vying to have their design work showcased on the cover of PacificSD. Shown below is Estrada’s submission, which fashioned out of recycled magazine pages.
And you won’t believe what he’s wearing
B
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pacificsandiego.com | NOVEMBER 2010
J A M IE C L E A R
efore appearing as a contestant on the hit Bravo TV series Project Runway, Jesus Estrada attended San Diego’s Fashion Careers College (FCC). On November 13, Estrada returns to the spotlight, joining other FCC grads and students displaying their work at the 24th annual Golden Hanger Fashion Awards Gala. FCC’s largest annual event, The Golden Hangers celebrate creative excellence among students while honoring those fashionistas whose humanitarian efforts transcend their designs. The overarching theme, says FCC founder Patricia O’Connor, is philanthropy. For example, during one of the event’s most popular segments, local celebrities (including KUSI-TV’s Sandra Maas) will strut the runway flanked by children associated with the Make A Wish Foundation. O’Connor launched FCC in 1979 with fewer than 10 students. Since then, she has developed the school into a bustling educational institution that prepares students for careers in design and the business side of fashion. At the end of each year, Golden Hangers are awarded to those that best exemplify the spirit of giving back to the community. Of the five award recipients this year, one is launching micro-businesses in Tanzania, while another is helping fuel arts and cultural projects in San Diego. Could the next Rachael Zoe be in our midst? Is a Finest City Project Runway in the works at Bravo? Find out November 13 at the Town & Country Resort & Convention Center in Mission Valley. Tickets are $125 for dinner and the fashion show or $50 for the show only. Visit fashioncareerscollege.com for more info.
On the runway at the 2009 Golden Hanger Awards; photos by Nathan Marcus
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{currents}
style
Planet Janet Light-up fashion designer creates out-of-this-world garments By Assia M. Mortensen
J
anet Cooke Hansen is a rocket-scientist-turned-fashiondesigner who describes her aesthetic as “a little like Liberace meets Tron.” She has “turned on” the clothing of performers like Pink, Incubus and Korn. She’s illuminated Kanye West’s glasses and R. Kelly’s Hat. She turned Daft Punk into robots and lit sweat-suits for MIA. Hansen created her job title, “fashion engineer,” when she founded Encinitas-based Enlighted Designs, Inc. With a PhD in bioengineering, she is one of the few people working today with the scientific background to design lighted clothing of this complexity. “I had dabbled in lots of types of engineering and had been exploring different kinds of art,” she says, “so when I was able to combine them in a wearable technology fashion show, that was an ‘a-ha moment.’” Hansen learned to sew at age seven; and while many of her peers were off playing with dolls, she installed miniature lights in her own dollhouse. Over the years, her artwork and clothing designs began to incorporate various intricate electronic patterns. For her LED designs, Hansen mounts individual lights and creates electrical connections between them. “It can be tedious, but this Janet Hansen’s illuminated fashions have been worn onstage by Kanye West, Katy Perry, R. Kelly and more.
way I can control the twinkling of each light,” she says. “For the light patterns, I have a small driver that controls different groups of lights and makes them turn on at different speeds.” Her creations are surprisingly flexible and durable, and most can be hand-washed (just remember to remove the battery pack first). “A lot of my clients are still using items five or 10 years later,” she says. In this shaky economy, Hansen’s company is fairing unusually well. Since most of her pieces are custom-made, the prices vary widely—from a few hundred to a few thousand dollars each. “The concept of lighted clothing is really taking off,” she says. The Daft Punk project she completed in 2007 stands out as one of Hansen’s favorites. “They had a pretty specific idea of what they wanted and I was able to steer them toward what was technically feasible,” she says. “When the band came out in the lighted suits, the crowd went wild.” See the light at enlighted.com. 30
pacificsandiego.com | NOVEMBER 2010
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chainsaw
Letter Man
JACK-FM’s all-knowing sports guru responds to reader mail By Cookie “Chainsaw” Randolph
No matter how long you Google search, no matter how many college professors you ask, no matter how passionately you pray, some questions can be answered by only one man. This man. Dear Chainsaw, I hate the NFL’s blackout policy. I hope the Chargers don’t have any more blackouts this year. I can’t afford to go to the games or I would. I’m afraid out of sight might become out of mind. Go Bolts! —Ty Pical North Park Dear Ty, Do you have a computer? Places like channelsurfing.net show blacked-out games, and a USB cord can portal the image onto your flat-screen. The main priority is to avoid sites that require personal information, such as www.NFLlivestreamingifyou giveusyourSSNandbankaccount number.com. I’d hate to see your life savings wiped out because you simply had to watch the Arizona Cardinals suck. —Chainsaw Dear Chainsaw, I’m deeply disappointed by the Padres’ finish, but so very proud of their season. How can I resolve these conflicting feelings? —Di Chotomy Mission Beach Dear Di, This can’t be a new issue for you. The Padres have played 42 seasons and never won a World Series. That they over-achieved this year was a wonderful thing. Focus on the joy the Padres gave you with their 32
pacificsandiego.com | NOVEMBER 2010
Ecksteinian esprit de corps. And then, right before you drift off to sleep, focus on two losses during the season they coulda-shoulda won. Di, what you’re experiencing is part of being a fan—the thrill of victory and the agony of defeat. It means you are engaged, you care deeply, you live life passionately. After all, despite all the joyful triumphs in one’s life, who among us doesn’t lament the shot that didn’t go in, the perfect come-back line thought a moment too late, or that SUPERMODEL-CALIBER BABE THAT WAS ALL OVER YOU AND YOU DIDN’T DO A THING ABOU—sorry, I lost the time there for a second. Next question, please. —Chainsaw Dear Chainsaw, I’ve been a die-hard Aztecs fan since the Marshall Faulk years and, after all these years of mediocrity, I think Brady Hoke is the second coming of Don Coryell. How come they can’t fill Qualcomm? —Monty Zuma La Mesa Dear Monty, Same old story: The economy, the stadium’s too big, it’s off campus, the students don’t care, tradition is weak, the program is bleeding money and raising tuitions, they’re in a midmajor conference in a sport that tilts heavy towards the East Coast because
of SportsCenter, blah, blah, blah. All the same, it’s the best bargain in town and, as long as Brady Hoke is coaching, it’s worth every penny for a football fan. Go Aztecs! (As a parent who funded his son’s SDSU education, I hope that last shout-out finally scores me a souvenir, because the only thing I have so far is an Aztecs windbreaker I bought when I underdressed at a BYU game a few years ago. It’s pretty sweet though; goes with anything red or black). —Chainsaw Dear Chainsaw, I’ve never heard you on the radio, but I listen to a lot of the other shows, especially PBS, which is great. You should get on there. One of my friends listens to you (I think), but the rest don’t. Anyway, can you get me on one of PacificSD’s blind dates? —Lou Zuhr Kensington Dear Lou, That’s always a great opener, Lou—telling someone how much you love his competition. The other day I went into a Toyota dealership just to remind them how much I love Hondas. My words were like magic—they couldn’t wait to do things for me after that. —Chainsaw Dear Chainsaw, I was surprised to hear Tiger Woods’
half-brother, Earl Woods, Jr., speak out against Tiger on a Phoenix TV station. Surprised mostly that Tiger HAD a half-brother. Earl Jr. said papa Earl would have been disappointed in Tiger for his sex scandal. Don’t the words “half-brother” begin making you think that Earl’s wandering eye (he cheated on Tiger’s mother) was a big influence on Tiger, thus any disappointment in Tiger would be hypocritical? —Reed Ichulis Point Loma Dear Reed, Not all sons mimic their fathers. Chastity Bono, for example. In any event, Earl Jr. joins Billy Carter, Bubba Clinton, Randy Quaid, Freddy Corleone, Gomer Sinatra and Jimmy Christ on the A-list of less-gifted brothers. —Chainsaw Hey, Chainsaw, I’ve decided to quit hunting because the last time I went, I accidently shot my friend. At the hospital, I asked the doctor if my friend would be okay, and the doc said, “He would have been if you hadn’t gutted him.” What should I do now with all my spare time? —Stu Pidasso Otay Mesa Correctional Facility Dear Stu, Keep a firm grip on the soap. —Chainsaw
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anchor
Good Sports
A San Diego producer interviews top athletes and wins Emmy Awards By Dave Good Photo BY BREVIn BLACH
A
Out of the park with Channel 4 San Diego’s Jane Mitchell
G A RY S E T T L E
S A N D IE G O P A D RE S
t first glance, Jane Mitchell doesn’t seem like someone who would care to unlock the inner mysteries of the lives of pro ballplayers. But with 26 Emmy Awards and close to 100 episodes under her belt, the host of 4SD Channel 4 San Diego’s One on One with Jane Mitchell has emerged as one of this city’s best producers of sports biographies. As such, over the past dozen years, Mitchell has interviewed a roster of home-town sports talent including Ted Williams (“Nobody expected he would sit with me for an hour; it went longer”) Ken Caminiti (“He was an old soul”) and Trevor Hoffman (“In a word? ‘Intense’”). Quick to smile and lacking pretense, Mitchell says she did not grow up as a sports fan. But when the opportunity was presented to develop sports programming for Channel 4, she didn’t waver. She may not have known a thing about professional athletes, but she did know how to tell a story on camera.
INSET PHOTOS (from left): Jane Mitchell with Tony Gwynn; a bit of bubbly with the Padres’ Adam Eaton; past Chargers Drew Brees (far left) and Ladainian Tomlinson (far right) on the scene with their wives and Mitchell.
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Eat. Sleep. Breathe.
“I was a hard-news reporter for nine years,” she says, having worked in Texas and Oklahoma before returning to her hometown of San Diego in the early 1990s. “I covered it all—tornados, weather, drug busts, city politics and plane crashes.” It was after producing special coverage for the Republican National Convention here that Mitchell joined forces with Cox Communications. In 1997, she went to her first Spring Training, and the crack of a baseball bat sending one deep into the stratosphere changed her life. “I fell in love with baseball that day,” Mitchell says. Her mission thereafter became a combination of passions: “What I loved, which is storytelling, and what I grew to love, which is baseball.” Ken Caminiti was one of Mitchell’s first interviews. He was known for being guarded on camera, but after an hour and a half, Mitchell had nailed one of the more self-revealing interviews ever given by the late Padres star. “He said that, in the beginning, he didn’t like baseball as a kid, that he was afraid of getting hit by the ball and that, when it finally happened, it didn’t hurt as much as he thought it would.” If One on One has a goal, Mitchell says, it is to go beyond the box score. “These guys are real people,” she says. (Indeed, Geoff Blum of the Houston Astros breaks down twice during his on-screen chat with Mitchell.) “Our mission is to connect the fans with the players. We feel that the way to do that is to get to know them as people.”
FaShion
“I covered it all— Tornados, weather, drug busts, city politics and plane crashes”
Sports Pages
Jane Mitchell’s television career, in print “At the time, getting to know the players on a personal level was not the norm, certainly not through interviews in their homes. This was fairly new territory and I was charting the course of the content and my style, not even knowing yet where this would end up.” Excerpt from One on One: My Journey with Hall of Famers, Fan Favorites, and Rising Stars, a brand new book by Jane Mitchell. Jane Mitchell says everybody wanted to know what it was like to hang with the legends of baseball. A book, she thought, could be a means to tell all of her behind-the-story stories. She began writing in 2007, on New Years Eve. “My father thought that baseball was the most boring game ever.” The irony is not lost on her—he died from Lou Gehrig’s Disease, or ALS. His illness is what brought Mitchell back to San Diego, in 1992, in a random turn of events that led her to redirect her career from hard news reporter to television sports biographer and, now, author.
619-275-4700
www.fashioncareerscollege.com
November 13th, 2010 – Town & Country Resort & Convention Center. Please call (619) 275-4700 or email info@fashioncareerscollege.com 1923 Morena Blvd., San Diego, CA 92110
SOUNDS GOOD TO ME www.analogbar.com | 801 5th Avenue, San Diego, CA open tues-sun at 4pm | food served till midnight thurs, fri and sat
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ews Flash: Hot Pockets don’t grow on trees. (Even if they did, by the time they were packaged, shipped and shelved, they still wouldn’t taste fresh-picked.) The candy bar in your desk? No such thing as Candyland. And that big-brand meat we’re all guilty of snagging from the supermarket or warehouse store? *shudder* Beyond the confines of high-volume industrialized meatpacking facilities lie the local farmers, ranchers and artisans that produce good, clean food—sans partially hydrogenated, high-fructose frickidy-frack. As we give thanks to San Diego’s soldiers of sustainability, we’re tracing your food from farm to table, ranch to fork and baker to bread-basket. (Continued on Page 38)
Buying the A quick meet-and-eat with some of San Diego’s real taste-makers
By Brook Larios | Photos by Brevin Blach and Sergio Fernandez
Out standing in his field at Mendenhall Ranch on Mt. Palomar pacificsandiego.com
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Chicken or beef ? Choose both
urchasing a package of supermarket chicken—whether plain, organic or otherwise—seems innocuous enough, but what of the bird’s origins? How was it treated and what was it fed? Morbidity aside, what if you could meet the animals you’re about to eat?
Brandt Beef
A cattle ranching operation outside of Brawley (about two hours from San Diego) is supplying chefs and commoners the world over with deliciousness. Brandt is the beef you want to masticate, the kind that could convert a vegetarian. You’ve heard of the coveted James Beard House, yes? No? Doesn’t matter. It’s where the best chefs in the world go to show off their mad skills. It’s like being a stripper and getting invited to the Playboy Mansion. Eric Brandt, managing partner of Brandt Beef, recently joined a top chef in creating a carnivore’s dream nose-to-tail dinner for James Beard House, featuring skillful preparations of every part of the cattle—some that only a mother, err, gourmand, could love. That’s sustainability, folks. “This is a very, very tough business,” says Brandt. “We’re fighting against the fact that, what we process in a week, most big companies do that in about half an hour.” brandtbeef.com Buy It: Harvest Ranch Markets in Del Mar, Encinitas and El Cajon; Jonathon’s in La Jolla; Pacific Beach Farmers Market and Hillcrest Farmers Market. Try It: Brandt Beef is available at R Gang Eatery in Hillcrest, Starlite Lounge in Little Italy, Stingaree in downtown, Cucina Urbana and Mr. A’s in Banker’s Hill, Jake’s and Zel’s in Del Mar, the Marine Room in La Jolla Shores, Urban Solace in North
FROM TOP RIGHT: Brandt Beef filet mignon and au gratin potatoes at Jakes Del Mar; poultry farmer Chris Womach is for the birds; Womach’s organic eggs; Brandt Beef owner Eric Brandt takes a bite of the good life at Jakes Del Mar
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Park, The Lodge at Torrey Pines, the Smoking Goat in North Park, Twenty/20 Grill & Bar in Carlsbad and many more. Order It: Urban Solace in North Park serves braised Brandt Farms beef cheeks with smoked tomato jam, grain mustardgarlic jus and a side of sweet potato mash. At downtown’s Stingaree, satisfy your burger fix with the Brandt Beef Burger, served on a toasted bun with lettuce, tomato, house-made pickles, white cheddar, thick strips of Nueske bacon, Sting’s signature secret sauce and a side of shoestring fries. Also popular are Sting’s Brandt Beef sliders on French bread rolls.
Womach Ranch
Curtis Womach is the mastermind behind Womach Ranch Farms, purveyor of poultry goodness. “I used to be, like, ‘What am I doing being a chicken rancher?’” Womach says. Taking a course in holistic management propelled Womach (previously a professional brewer) towards the American Dream: 14- to 16-hour workdays with few vacations, so that we can eat well. On a ranch in Julian, Womach watches over 1,400 pasture-raised, antibiotic- and hormone-free chickens at a time. Each Sunday, he takes 60 of them to the Hillcrest Farmers Market, where they fly off the shelves—or out of his stall, anyway. Show up three hours after the market opens and you’re liable to leave with nothing more than the memory of Womach’s grin. The guy typically sells out in a matter of minutes. The moral: the early bird gets, well, the bird. womachranch.com
Buy It: Get your hands on a whole Womach chicken, Sundays at the Hillcrest Farmers Market. Try It: Cruise through North Park and let someone else do the work. The Linkery serves fried chicken most nights, and El Take it Easy does hot wings and chicken nuggets with mole sauce. Order It: “Get the Chicken Nuggets and Mole at El Take It Easy in North Park. It’s white meat, dark meat and a touch of the precious bits from Curtis’ chicken, lovingly nuggetized by our culinary team and presented to you in a rich dark mole. Available every day at the Z, except when we run short on chickens.” (Menu description excerpted from “The Farm and the City” blog at thelinkery.com/blog.)
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Snap, crackle, crop—San Diego’s freshest produce
an Diego is home to more small farms than any other county in the nation. Fortunately, we can get to know these producers at our local farmers markets, from Hillcrest, Mission Hills and Little Italy to La Jolla, Solana Beach and Leucadia. In most cases, you can even visit them on their farms. Shake hands with growers who help fuel the local economy—their green thumbs may wear off on you.
THIS PAGE: Produce from Suzie’s Organic Farm at Hillcrest Farmers Market. OPPOSITE: Lucilia de Alejandro and her husband, Robin Taylor, in their field of dreams at Suzie’s Organic in Imperial Beach
Suzie’s Organic Farm Produce from the Tijuana River Valley’s Suzie’s Organic Farm, owned and operated by Lucila de Alejandro and her husband, Robin Taylor, is the antithesis of the typical mass-produced, pesticide-laden variety. The farm is just south of Imperial Beach and west of I-5. (Yep, west.) De Alejandro says eating local is important for reasons beyond consuming good, healthy food. “I think the thing that people forget is that they belong to a community,” she says, citing our tendency to spend more time in front of a computer or TV than breaking bread with friends. These Suzie’s peeps, like other local growers, have your best interests in mind. “You’re eating healthy food that’s grown with love by someone who cares enough to grow food for friends that we haven’t met yet,” she says, indicating 40
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that “strangers” isn’t the appropriate word for people whose paths she hasn’t crossed. “I’m growing this food so you can eat well, so you won’t drink Red Bull and you won’t eat taquitos.” Because it’s healthy for body, soul and planet, De Alejandro urges people to begin eating with the season—on a local level. “People don’t want to personally fly on a plane to Chile in March to buy grapes,” she says. “They would never personally do that, would they?” suziesfarm.com Buy It: Visit Suzie’s Organic Farm (call ahead for directions), or check out one of these farmers markets: Adams Avenue, North Park, Mission Hills, Little Italy, Hillcrest, Leucadia, La Jolla or Poway. Also, check out their CSA (Community Supported Agriculture) for weekly or bi-weekly shipments of fresh produce.
Now We’re Cooking A local chef turns the page Executive Chef Jeff Rossman of Hillcrest’s veteran restaurant, Terra, became so gung-ho about supporting local farmers that he features them in his new cookbook, From Terra’s Table, out this month. Each recipe uses locally-sourced ingredients, paired with wine and beer and highlighted with a mouthwatering photo. Even the cocktail recipes feature locally-grown goodies, like citrons, fun little alternatives to the lemon. The magnum opus culminates with resources for food justice and activism.
Chino Farm This place is serious business—so serious, in fact, that the famed Alice Waters, regarded as the mother of the sustainable food movement, catalyst of the White House victory garden and owner of Berkeley’s renowned restaurant Chez Panisse, makes an exception to her “buy local” mantra, sourcing produce for her Northern California restaurant from Chino. Many of San Diego’s top chefs begin their day with a visit to Chino. As I’m talking to Nina Chino, whose husband Tom farms the property with a science only he can understand, a chef walks by for his daily dose. “I’m spoiled,” Nina says, as she eyes a display of yellow wax beans, picked at their peak. Behind her, I spy the corn the farm is so noted for. Shopping at Chino is a visceral experience. Forget the whole, “It should look like it just came out of the ground” hubbub. The produce flaunts both aesthetic and taste perfection.
“That’s what food’s about: Taste, smell, visual,” Nina says. “People want beautiful.” chinofarm.com Buy It: Visit the Chino Farm farm stand, Tuesdays through Sundays, at 6123 Calzada del Bosque, in Rancho Santa Fe. Try It: Among other popular restaurants, produce from Chino is on the menu at MARKET Del Mar, Blanca in Solana Beach, Mr. A’s in Banker’s Hill, Mille Fleur in Rancho Santa Fe, Dolce in La Jolla and The Fish Market downtown. Order It: At Rancho Santa Fe’s posh Mille Fleur restaurant, nearly every dish on the menu includes some produce from Chino, including the seared day-boat sea scallops, served on a bed of Chino corn with fried Chino eggplant, Chino basil and tomato sauce made with still more Chino veggies.
Tierra Miguel Farm
Try It: Restaurants serving produce from Suzie’s include Terra in Hillcrest; Alchemy in South Park; Cucina Urbana in Bankers Hill; Starlite Lounge and Red Velvet in Little Italy; Farmhouse Cafe in University Heights; The Linkery, El Take it Easy and Ritual Tavern in North Park; The Cask Room in the East Village; The Lodge at Torrey Pines; and Tender Greens in Point Loma.
Unless you’re cruising the casino circuit, you might miss the treasure that is Valley Center and, more specifically, Pauma Valley and, even more specifically, the 85-acre Tierra Miguel Farm. Local Whole Foods stores sell some of their crops, which are also available at several area farmers markets. Tierra Miguel isn’t just organic, it’s also biodynamic, which means it’s operated using an integrated approach to agriculture that treats soil, plants and their surroundings as parts of one holistic system. The farm’s president and co-founder, Beth Ann Levendoski, was anointed with Self Magazine’s Women Doing Good Award in 2009, and her crew is now managing a grant with San Diego’s Growers Group to boost consumption and affordability of fresh, locally grown foods. tierramiguelfarm.org Order It: Tierra Miguel strawberries find their way into the strawberry shortcake at Mr. A’s in Bankers Hill, which also serves the farm’s produce in its heirloom tomato salad with Japanese eggplant and lemon basil.
Order It: Suzie’s Organic is on the menu at Bankers Hill’s Cucina Urbana in the form of stuffed fried squash blossoms, served with herb ricotta and purple basil pesto inside and a cured-lemon dressing drizzled on top.
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Artisanal food-makers round out the feast
eggies, fruits and meats comprise a large part of the locavore movement, but eating local (not to be confused with loco, which would entail eating only pork rinds) is also about supporting San Diego’s food artisans. From cheese and bread to honey and jam, the best of the best are right here in our fair county.
Bread & Cie Charles Kaufman shakes his head. “It’s the American Way,” he says. “I should be expanding until our quality begins to deteriorate.” The man’s wit is sharp. Once a filmmaker whose claim to fame was a series of B horror and action flicks, Kaufman spent some time in Cannes, France, home of the famed film festival and seemingly endless patisseries. It was there that he got the gluten itch, which he scratched by opening Bread & Cie bakery. Most of Kauffman’s breads, produced at a baking facility on Pacific Highway, are European, hard-crusted varieties that some mistake for stale loaves—until they sink their teeth in. “I grew up on hard-crusted bread,” he says. “Grandma said, unless the side of your mouth bled, it wasn’t bread.” Joking aside, Bread & Cie’s gluttonous goodness is so popular, you can find it in 48 San Diego restaurants, most local
specialty markets, select Ralphs and Vons supermarkets and at Bread & Cie Café in Hillcrest, where bread goes through a two-and-a-half-day process to be made. breadandcie.com Buy It: Purchase Bread & Cie loaves from their café in Hillcrest; the Cardiff Seaside Market; farmers markets in Hillcrest, Little Italy, and Solana Beach; or from Whole Foods, Henry’s Marketplace, Vons and Ralphs stores. Try It: Bread & Cie baked goods are served at Zanzibar Café in downtown and Pacific Beach, Whisknladle in La Jolla, the Lodge at Torrey Pines, Humphreys by the Bay, Kensington Grill in Kensington and Piatti’s in La Jolla Shores. Order It: A house favorite at Piatti’s Italian restaurant in La Jolla Shores is the bruschetta, served on grilled Bread & Cie ciabatta bread with gorgonzola dolce, oyster mushrooms and mission figs.
Jackie’s Jams
Winchester Cheese Co.
Meet Jackie Anderson, a social worker-turned-highpriestess of all that is spreadable and fruity. In creating Jackie’s Jams, Anderson sources the majority of fruit from local farmers, who often dictate what flavors she runs with. “If they grow Meyer lemons, I make Meyer lemon marmalade,” she says. Anderson’s company is an integral part of the local food system. For example, once, when a farmer was about to toss hundreds of boxes of overripe peaches, Jackie Jam’s came to the rescue. They jarred the fruit and labeled it, giving the farmer another income source. “I do nothing special,” she says. “God gave us good fruit.” Her most exotic concoctions? Strawberry chocolate jam and tomato jelly. jackiesjams.com
At Winchester Cheese Company, the process of making gouda (pronounced “howda” in Holland) begins with raw cow’s milk from Boersma Dairy near San Jacinto (northeast of Temecula) and culminates with wall-to-wall cheese wheels, the smell of which greet you upon entry to Winchester’s Temecula-based cheese factory. These puppies are aged for a minimum of one month, with the three-month-aged medium gouda taking the cake for most eaters. winchestercheese.com
Buy It: Pick up Jackie’s Jams at Whole Foods; Specialty Produce in Middletown; Charlie’s Best Bread in Pacific Beach; Shades Oceanfront Bistro in Ocean Beach; or the Hillcrest, Santee, Little Italy and Ocean Beach farmers markets. 42
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Buy It: Grab a wheel of Winchester gouda at select farmers markets, including Solana Beach and Hillcrest. Try It: Winchester Cheese is incorporated into menus at The Linkery and Sea Rocket
Bistro in North Park, OB People’s CoOp in Ocean Beach and the Taste Artisan Cheese & Gourmet Shop in Hillcrest. Order It: A popular menu item at North Park’s Sea Rocket Bistro is the gouda garlicbaked oysters: four summer oysters from Carlsbad Aqua Farm, baked with garlic butter, breadcrumbs and shaved Winchester Gouda that’s cooked until “melty and browned.”
OPPOSITE PAGE: Hand-made sourdough batards come out of the oven at Bread & Cie. THIS PAGE: All rise for Bread & Cie croissants
Malaki Obado’s Raw Asali Honey Beekeeper Malaki Obado’s raw Asali Honey (“asali” means “honey” in Swahili) comes from bees that are allowed to be bees. In other words, they aren’t fed additives or supplements. Instead, they feed on what’s around them, subsiding on more than just one crop. “The consumer’s been made to believe that when it’s blemish free, it’s a good one, but many have chemicals,” Obado says. Obado began beekeeping at age 10, when he was growing up in Kenya. Today, he lives in San Diego and maintains about 35 hives. Have a bee infestation? Obado is your man—he’ll take them away and put them to work. Buy It: To try his honey, contact Malaki Obado directly by emailing info@growstrong.org.
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8
] Pitcher Perfect San Diego comes up big at nation’s largest beer competition…again!
Every year, beerophiles converge in Denver for the Great American Beer Festival (GABF), a four-day free-for-all featuring unlimited samples of more than 2,200 beers from 455 US breweries. In addition to being one hell of a good time for beer-lovers, the GABF is also the country’s largest brewing competition. San Diego brewers have always done well, and this year was no exception—especially for Pizza Port’s Carlsbad location, which not only garnered seven medals (three of which were gold), but also won top honors as Large Brewpub of the Year for the second straight time. That’s no small feat, and certainly worth raising a pint to.
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San Diego’s GABF MEDAL winners
Golds: Pizza Port Carlsbad—3 (Beech Street Bitter English IPA, Reed’s Wee Heavy Scotch Ale, Revelations Belgian Strong Ale); Ballast Point—1 (Fathom Imperial Pale Lager); Karl Strauss—1 (Red Trolley Irish Red Ale) Silvers: Pizza Port Carlsbad—3, Pizza Port Ocean Beach—1, Port Brewing—1, Stone Brewing Co.—1. Bronzes: One each for The Lost Abbey, Pizza Port Carlsbad, Port Brewing, Rock Bottom La Jolla, Stone Brewing Co.
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pacificsandiego.com 2010 pacificsandiego.com || NOVEMBER OCTOBER 2010
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Well All about beer, from here
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By Brandon Hernández
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ike pale ale seeping from an upended longneck, craft beer has soaked its way into the fabric of our county’s culture. From the breweries that forge these frothy fermentables to the bars and restaurants that serve them and the beerbased businesses inspired by them, beer is big-time and undoubtedly here to stay. In celebration of the much-anticipated arrival of the second annual San Diego Beer Week, PacificSD scrapes the sudsy surface of San Diego’s craft beer subculture.
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MAN’S SAN DIEGO
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BEER WEEK RETURNS
Green Flash 30th Street Progressive Tastings Thursday, November 11, 5:30 p.m. Several eateries along San Diego’s beeriest stretch of road team up with Green Flash Brewing Co. to provide a unique, multi-venue beerand food-pairing experience. Various Locations, North Park
San Diego Brewers Guild Festival Saturday, November 6, 2 – 6 p.m. Way before there was a Beer Week, there was this annual grass roots festival focused exclusively on ales and lagers brewed by local artisans. Liberty Station, Point Loma
The Lost Abbey Art Festival & Sacrifice Dinner Thursday, November, 6 p.m. Check out iconic bottle art from The Lost Abbey while sampling sumptuous fare from executive chef Christian Graves, whose offerings will incorporate entire animals, from head to tail. Jsix, Downtown
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Beer Garden Sunday, November 14, 11:30 a.m. – 3:30 p.m. The official closing event of SDBW brings together some of San Diego’s finest chefs and brewers for a station-tostation food- and beer-pairing extravaganza. The Lodge at Torrey Pines, La Jolla
From his version of the Oval Office—the shuffleboard table at Downtown Johnny Brown’s—Adam Carbonell, the reiGning President of the San Diego Brewers Guild, shares his thoughts on San Diego Beer Week and his favorite local haunts.
PacificSD: What was the biggest success of the inaugural SDBW? Adam Carbonell: For 10 days, a volunteer-driven organization took a grass-roots concept and made a major economic spike during a serious recession. How will SDBW be different this year? Carbonell: The focus is to be better, not bigger. The Guild has raised the bar by greatly enhancing the quality of our two capstone events—the Guild Festival at Liberty Station and Beer Garden [a chef, beer and food-pairing event] at the Lodge at Torrey Pines—and by encouraging other breweries and venues to do the same. You get what you put into it, and quality always sells. What are your favorite spots to score some suds? Carbobell: Live Wire [in University Heights] is my nostalgic favorite. It was my first taste of what good beer could be. If you want a place with a great selection and none of the scene—Downtown Johnny Brown’s. If you want to rock out, there’s Eleven [in North Park], San Diego’s first craft-beer/ dive-bar/music venue. And if you want beer-geek heaven, you gotta make the trip to Churchill’s in San Marcos to witness their obscene tap selection.
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San Diego Brewers Guild president, Adam Carbonell
JOSHUA SIBELMAN
Rare Beer Breakfast Buffet Friday, November 5, 9 a.m. – 12 p.m. Instead of starting the first day of Beer Week with a cup of Joe, try an intense, oak-aged, java-tinged imperial stout with breakfast served with a side of live jazz. Stone World Bistro & Gardens, Escondido
C O U R T E S Y O F S A N D IE G O B EER W EE K
2009’s inaugural San Diego Beer Week (SDBW) was comprised of more than 300 events at breweries, bars, restaurants and an array of diverse and unexpected venues from Chula Vista to Escondido. This year’s celebration of the region’s thriving brewing scene spans 10 days and figures to be even more jampacked—the total number of events in 2010 may top 1,000. Here’s a six-pack of SDBW events to consider. See the complete LIST at sdbw.org.
Ultimate Beer & Chocolate Sunday, November 7, 2 – 3:30 p.m. and 5 – 6:30 p.m. Three of San Diego’s best chocolatiers—Chuao, Eclipse and Guanni—converge for a decadent sweet session featuring course after course of expertly paired artisanal chocolates and beers. Stone World Bistro & Gardens, Escondido
The president of the San Diego Brewers Guild touts Beer Week as local stimulus package
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First bottles, then cans—now they’re putting beer in cupcakes
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BEER CUPS IF BREW’S YOUR BUZZ, YOU’LL LOVE THIS SUGAR HIGH
PHOTO BY TIM KING
Misty Birchall is a local entrepreneur who’s turning pub crawls into cake walks. Her creations are called PubCakes, and they’re crafted using quality beers from San Diego and beyond. PubCakes cover a broad spectrum of flavors, from Birchall’s dark and smoky Stoned Portzilla (fortified with Stone Smoked Porter, coconut and coffee-spiked chocolate ganache) to her light and citrusy Cup O’Hefen (made with Ballast Point Wahoo Wheat and bolstered by citrus buttercream icing and a sprinkle of ground coriander). There’s even a vegan option made with pumpkin and North Coast Old Stock Ale. Regularly on tap at The Tipsy Crow in the Gaslamp, Toronado in North Park and KnB Wine Cellars by SDSU (which carries her super-sized “Gigantor” cakes), PubCakes are also available in 12-packs at pubcakes.com.
Let Them
Eat ] Cake
Regarding the skinny on PubCakes’ nutritional value, Birchall says, “It’s a cupcake. Don’t ask how many calories are in it. Just give yourself the treat and don’t feel guilty. You deserve it.” how sweet.` pacificsandiego.com
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8 RAISING
THE BAR TAPPING INTO THE BEST VENUES FOR LOCAL BEERS
The San Diego Brewers Guild (SDBG) has done its homework so beer drinkers don’t have to, creating a stringent set of standards to narrow a shortlist of San Diego’s best craft-beer venues, aka Allied Members. To earn that title, a bar or restaurant must offer a wide variety of local brews, have immaculate tap lines and host events to promote the local beer scene. There are currently 15 Allied Members, the most high-profile of which is The Grill at the prestigious Lodge at Torrey Pines, which was inducted earlier this year after getting into beer in a big way by hosting monthly beer dinners with local breweries like AleSmith, Ballast Point and The Lost Abbey. They also hosted a grand San Diego Beer Weekend preview
event that paired beers from local brewers with dishes from Allied Member chefs. On the other end of the spectrum is The High Dive in Bay Park. Run by selfproclaimed “Ballast Point whore” Ingrid Qua, this neighborhood bar fully revamped its operation after Qua dove stein-first into San Diego’s craft-brewing scene. The move has been so successful that, now, brewers regularly stop by for special events like gettogethers of the ladies-only Chicks For Beer group on the third Tuesday of each month. They run the gamut from luxury hotels to everyday alcoves, but there’s one thing all SDBG Allied Members have in common: they’re sure to show craft brew lovers a great time fueled by great beer.
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NICK ABADILLA
Bay Park’s The High Dive is a San Diego Brewers Guild Allied Member; see complete list of Allied Members at bottom of opposite page
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BREW WEST COASTER HAS YOUR BEER RIGHT HERE
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WHEN A FRIEND’s in NEED, THE LOCAL BEER COMMUNITY HOPS TO IT
Shortly after her interview with PacificSD, The High Dive owner Ingrid Qua was diagnosed with breast cancer. She has since endured a mastectomy and an aggressive chemotherapy regimen. A dynamo with a positive attitude and no “off” switch, Qua is already back at work. When describing her ordeal to some regular customers at The High Dive a few weeks ago, Qua was overheard by brewery sales reps Matt Wilson (Ballast Point) and Rick Chapman (Coronado Brewing Co.), who shuttled the info back to their respective brewers (Colby Chandler—Ballast Point, Shawn DeWitt—Coronado). Wanting to help their friend, the brewers went straight to work, crafting a unique collaborative beer in Qua’s honor. On tap: One-in-Eight Amber Ale (noting the number of women diagnosed with breast cancer) goes on sale later this month, with proceeds benefitting the Susan G. Komen Foundation. Now hard at work helping others, Qua has already held a successful fundraiser. Next, she plans to convert her Chicks For Beer club into a nonprofit, producing events to benefit the fight against breast cancer and other charities.
u Brewers Guild San Diego
Allied Members
Yv o nn e L e B r un P h o t o g r ap h y
The High Dive owner Ingrid Qua
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BY ASSIA MORTENSEN
WEST COASTER’S Mike Shess (left) and Ryan Lamb enjoy a cold one
Beer aficionados Mike Shess and Ryan Lamb have an idea so crazy that it just might work: A monthly newspaper and website covering everything brew-related in the greater San Diego area. “The craft beer community has been growing so rapidly that we saw an immediate need,” says self-proclaimed hophead Mike Shess, who serves as editor and co-publisher of West Coaster. One of his favorite slogans is “friends don’t let friends drink bad beer.” West Coaster offers features and commentary about what makes San Diego such a hotbed of craft-brewing innovation, according to co-publisher Lamb. He’s tapped beer blogger Jeff Hammett (of sandiegobeerblog.com) for their writing staff. Sam Tierney, an avid home brewer and student of the Master Brewer Program at the Siebel Institute of Technology in Chicago, will contribute features and commentary. Lamb hopes to cater to beer devotees by providing a complete calendar of events, as well as a directory of craft beer-related locations, such as breweries, bars, pubs and bottle shops. Visit West Coaster online at westcoastersd.com.
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Churchill’s PuB, San Marcos Downtown Johnny Brown’s, Downtown The Grill at Torrey Pines, La Jolla Hamilton’s Tavern, South Park The High Dive, Bay Park La Bella Pizza, Chula Vista Live Wire Bar, University Heights Luigi’s at the Beach, Mission Beach
Neighborhood, East Village Newport Pizza & Ale House, Ocean Beach O’Brien’s Pub, Kearny Mesa The Ritual Tavern, North Park SD Tap Room, Pacific Beach Toronado, North Park Wit’s End Pub & Cafe, Hillcrest
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Return to Paradise The genesis of a new restaurant and nightclub in Hillcrest
By Kevin Leap AND STEVEN PERSITZA / photo by sean capshaw
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n purgatory for the past year, a prominent Hillcrest landmark has been reborn. The building that once housed Universal and Dish, a beautiful but short-lived “omni-sexual” nightclub/restaurant on University Avenue at Vermont Street, has been transformed into an extravagant and welcoming restaurant and nightlife venue called Eden. The venture must be a slice of heaven for chef/owner Scotty Wagner, who has won several “Best Of” awards for being San Diego’s top organic caterer, but has, until now, never owned a restaurant. It seems that making the transition could be tough. “A challenge…maybe,” Wagner says, “but I remain entirely confident in my ability to create the ultimate venue and sustain my standards of unequivocal cuisine and service at the restaurant, nightclub and with my catering business.” The guy’s got confidence. Plus, it’s not like he’s abandoning catering altogether. Actually, to the contrary—ChileCo has gone brickand-mortar, taking over the space that was Ciro’s Pizza, on the right wing of the Eden building (right wing, in Hillcrest?). ChileCo Bistro serves
global burritos (not sure what a global burrito is, but it sounds like it’s worth a shot) and Paninis, and they’ll even bring your goodies right out to your car if you text ahead. Gotta love those drive-bys. Wagner’s plan? Run Eden and ChileCo Catering and the Bistro, all at the same time. That’s gotta be stressful. “I’m married to stress,” Wagner says. “And, like any marriage, I am numb to my body and mind’s qualms of discomfort.” Between Eden and ChileCo Bistro, this new University Avenue food hub will feature breakfast, lunch and dinner. On Monday nights, the whole place goes communal, with long tables stacked with organic fare from the Hillcrest Farmer’s Market. Put on something tie-dye and go rub elbows with your neighbors. Hillcrest just got a Kibbutz. The central patio burns with two fire pits and an area that houses a BBQ grill on big nights. Throw in the weekend Bloody Mary bar and Sunday “Brady Brunch,” and you just may break your fun-meter. For now, only the restaurant side of the business is open. Wagner and Laurent have scheduled the second coming of Eden (the unveiling of the nightclub) for the night before Thanksgiving. (Continued on Page 52)
A Taste of Eden Filet mignon, tiger prawns on a lemongrass skewer, roasted red pepper sofrito and pickled papaya spear on a bed of caramelized plantains
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{taste}
dining out Before Eden’s burly gates open for the first time, Chef Scotty Wagner takes a moment for some Q&A.
PacificSD: In your kitchen, is the vibe friendly, or do you rule with an iron spatula and sometimes try to make people cry? SCOTTY WAGNER: Iron spatula, high on nitrous. Yes, I have brought both tears of fear and joy. There are lots of great new restaurants opening these days. Why should people eat at yours? WAGNER: $19 entrees and bitchin’ food, sourced from the soul. And whether you’re here for our mind-blowing menu or for a night out with the boys, you’ll experience Eden in a way that will keep you coming back. The name “Eden” suggests perfection. Can you really pull that off? WAGNER: Watch me!
Great Scott A trio of chef Scotty Wagner’s Edenic offerings Jerk on the Bone Jamaican jerk chicken, pepper-pot caramel, grilled pineapple salsina and nouveau blue potato salad, served with Rasta rings Curried Blue Potato Samosa Crisp-n-buttery turnovers with mango pickle and cucumber-yogurt dipping sauce
f o o d p h o t o g r ap y b y s e an caps h aw
Ahi-Avo Tartare Chopped ahi tuna with ponzu (citrus sauce), avocado, dulse (sea lettuce) won ton, sake, crème fraîche and black sesame
See how chef Scotty Wagner created this issue’s cover on Page 74
Howdy, Partner Scotty Wagner’s business partner at Eden is David Laurent (right) of NightlifeSD. Laurent also co-owns downtown’s popular Side Bar, which he operates with RMD Group, the trio that owns FLUXX.
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{taste}
dining out
cocktail
Drink to Your Wealth
S
By Lenny Jay / Photos by Stacy Keck
ee ya’ later, Two-Buck Chuck. There’s a new way to save. With holiday shopping right around the corner and the economy still under the weather, the hottest trend this season seems to be frugality. Thanks to Johnny V in Pacific Beach, however, saving for stocking stuffers doesn’t have to mean suffering $2 bottles of wine. Johnny V, a popular Garnet Avenue bar/restaurant/nightclub, offers well drinks and draught beers for two bucks on Fridays, from 4 to 10 p.m. If you’re in the market for rum and Coke, you couldn’t ask for a better deal. And in this case, you don’t have to—each $2 drink comes with any one of 15 different complimentary mini-appetizers. It could almost be a MasterCard commercial… Hummus on pita with side salad and a gin and tonic: two bucks. Mini-fish tacos and a screwdriver: two bucks. Beef sliders served with a cold beer: two bucks. Getting all this food and drink for six bucks…priceless. If $2 drinks remind you of college, Friday happy hour at Johnny V, certain to be abuzz with single 20-somethings, will feel like higher education. Arrive early to sit on the patio and beat the rush, or roll by when it’s packed and dance like you just saved a bunch of money for presents. Johnny V 945 Garnet Avenue, Pacific Beach johnnyvsd.com 54
pacificsandiego.com | NOVEMBER 2010
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showtime tune-in spin cycle bartender
{groove}
R&B superstar Usher (pictured here at Kiss-FM’s Wango Tango 2010 concert in L.A.) performs live at the San Diego Sports Arena November 17. For tickets, visit sandiegoarena.com.
C O U R T E S Y P R P HO T O S . C O M
(See concert calendar Page 58)
pacificsandiego.com
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{groove}
tune-in
November Concert Calendar 11/1: Donavon Frankenreiter @ Bellyup Tavern, bellyup.com 11/3: Reel Big Fish and Goldfinger @ the House of Blues, hob.com 11/3: Two Door Cinema Club @ Bellyup Tavern, bellyup.com * 11/4: The Smithereens @ 4th & B, 4thandbevents.com 11/4: Thievery Corporation @ World Beat Center, worldbeatcenter.org 11/4: Vulgarity w/ SweetTooth @ House of Blues, hob.com 11/5: John Legend @ Pechanga, pechanga.com 11/5: Common Sense @ Bellyup Tavern, bellyup.com * 11/5: Ghostland Observatory @ 4th & B, 4thandbevents.com 11/5: Craig Ferguson @ Balboa Theatre, sandiegotheatres.org (stand-up comedy) 11/5: Jewel @ Petco Park, livenation.com 11/5: Hyena @ Fluxx, fluxxsd.com * 11/6: Shoreline Roots @ Soundwave, wavehousesandiego.com * 11/6: Sid Vicious @ Fluxx, fluxxsd.com * 11/9: Swollen Members @ Soundwave, wavehousesandiego.com * 11/11: Sander Van Doorn @ Fluxx, fluxxsd.com * 11/12: Sublime w/ Rome @ San Diego Sports Arena, sandiegoarena.com 11/12: KT Tunstall @ House of Blues, hob.com 11/12: Jo Koy @ Pechanga, pechanga.com 11/12-13: English Beat @ Bellyup Tavern, bellyup.com * 11/13: So You Think You Can Dance @ San Diego Sports Arena, sandiegoarena.com 11/13: FM 94/9 Bash w/ the Hold Steady @ 4th & B, 4thandbevents.com 11/13: Ghostface @ Brick by Brick, livenation.com 11/14: Ska-P @ 4th & B, 4thandbevents.com 11/15: Gwar @ House of Blues, hob.com 11/15-16: Western Metal Concert Series @ Petco Park, sandiego.padres.mlb.com 11/17: Pepper @ Belly Up Tavern, bellyup.com 11/17: Usher @ San Diego Sports Arena, sandiegoarena.com 11/18: Vince Vaughn and Kevin James @ Balboa Theatre, sandiegotheatres.org (comedy) 11/18-19: Pepper @ House of Blues, hob.com * 11/19: DJ Scooter @ Fluxx, fluxxsd.com * 11/19: Third World @ Soundwave, wavehousesandiego.com 11/20: Tribal Seeds @ Soma, somasandiego.com 11/20: Lifehouse @ Pechanga, pechanga.com 11/20: Wild Flag @ The Casbah, casbahmusic.com 11/20: Unwritten Law w/ Authority Zero @ House of Blues, hob.com 11/24: Mad House w/ Hyena and LeSands @ Belly Up Tavern, bellyup.com * 11/28: Pretty Lights @ House of Blues, hob.com 11/28: Yo Gabba Gabba @ San Diego Sports Arena, sandiegoarena.com
*PacificSD will be giving away tickets to this show at facebook.com/pacificsd
TEXT 'SHORECLUB' TO 74700 FOR EVENTS AND SPECIALS
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Clockwise from top left: English Beat, Pepper, John Legend, Craig Ferguson
{groove} DJ Jayson Summers spins downstairs at 207 and upstairs at Float, Hard Rock’s poolside venue with a new sound-system, club lights and a dance floor overlooking Fifth Avenue
Bringing the Heat Armed with a hose by day, DJ Jayson Summers is a firestarter by night By Seth Combs photo by brevin blach
W
hen “the roof, the roof, the roof is on fire,” it’s Jayson Summers’ job to put it out. As a captain for the San Diego Fire Department, he takes those old Bloodhound Gang lyrics to heart. But when the sun goes down and the trucks are put away, he moonlights as one of Downtown’s hottest DJs—one who knows how to bring the heat. “Saving people and helping people is what I live and die for,” says Summers. “At night, you need something to do, and sharing your music is just another way to touch people’s lives. I realize it’s kind of an odd combination.”
On the Records Recent San Diego album releases By Seth Combs
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Growing up in Ventura, California, he moved to San Diego for college and says his whole mindset was changed when he was 21 and saw trance DJ Christopher Lawrence perform at the downtown club On Broadway. “I had no idea what he was doing up there. I was intrigued,” says Summers. “I pushed my way up to the front to get a better look and I was blown away.” Shortly thereafter, Summers bought his own turntables. Just four years later, he has already become a staple of the downtown club scene, headlining everywhere from the Hard Rock Hotel to Andaz to Voyeur and Stingaree.
Gayle Skidmore—Make Believe (Raincoat Records) It can be tough for female singer-songwriters to stand out from the pack, but luckily for Gayle Skidmore (and for her listeners), she has the pipes and musicianship to make it past the coffee-shop circuit. Her well-executed debut album, which features a who’s-who of local guest musicians, mixes folk, rock and a little bit of country (the lady plays a mean banjo) for a surprisingly smooth result. Make believe rarely sounds so real. H H H H
“I really pursue that filthy, grungy electrohouse sound,” he says. “Dirty, sexy, X-rated type of music that makes people want to get crazy.” Summers’ first album, Bath Time, takes its name from a comment a female go-go dancer made about his music being so sexy that she had to take a bath after listening to it. “I want people to feel the same way I felt when I heard that music [at On Broadway],” says Summers. “When they’re into it, it’s the most amazing feeling in the world. That’s what makes me work twice as hard. I’m trying to deliver that feeling.”
Grammatical B —The Birthinating (Self Released) With song titles like “Do Fries Come With That Walk of Shame?” and “2 B A Freak,” it isn’t hard to tell that this rap debut doesn’t take itself too seriously. Ben Johnson (aka Grammatical B) is probably best known for playing in local metal bands, so it’s surprising to hear that he actually has decent rhyme skills. Local producer Microphone Mike provides solid oldschool beats and, while Johnson’s voice can sometimes resemble a Ritalin-deprived nine-year-old on a Red Bull bender, you’ll be cracking up at his lyrics. H H H H
spin cycle
tune-in
showtime bartender
No Strings Attached
Hyena ditches alt-rock sound for big beats and sexy synths
F RE B E C C A W I L S O N S T U D IO S
By Seth Combs or Bryan Stratman, one half of local electro-rock duo Hyena, the big moment when he knew his band was catching on wasn’t when he heard the band on local radio; nor was it when he heard local DJs spinning the band’s song, “Kill Kids” in the clubs. Nope, it came with a simple trip to pick up some new equipment. “I was in Guitar Center, and we were playing over the store speakers,” says Stratman. “I was like, ‘What the hell is going on here?’” Stratman and musical partner Michael Cooper, Hyena’s drummer, spent years toiling in the local alternative rock scene. Cooper played drums for local rockers Transfer and also worked with Stratman in Crash Encore, another San Diego rock band. Eventually the two decided to work together as a duo. “I heard [Stratman] working on some stuff that just sounded totally different and I said to him, ‘Dude, let’s do some indie-electro,’” Cooper says. “We’ve been doing indie rock for years, and now I want to make people dance.” Comprised of samples, synthy hooks and sexy lyrics mixed with a dash of live instrumentation, the Hyena sound is something altogether new on the local music scene. Stratman and Cooper haven’t been together a year, but they’ve already garnered enough devoted fans to pack the house at a variety of venues including FLUXX, Belly Up Tavern, House of Blues and The Casbah. More recently, the boys have been playing shows in LA, where Cooper says they’ve had a “huge response.” “Some labels and music licensing companies came out,” he says. “We had some meetings after that, and they went really well. We’re feeling everything out right now, but it’s looking really good for us.” wearehyena.com
Fiery Blue—Fiery Blue (Doubloon Records) If you miss the glory days of Lilith Fair, Natalie Merchant or the late-‘90s in general, then the debut release from Fiery Blue just might be up your alley. A collaboration of local songwriter Paul Marsteller and Austinbased producer Gabe Rhodes, the album incorporates elements of rock, jazz, country and just about every genre in between. Singer Simone Stevens was enlisted to breathe sultriness into Marsteller’s words, but it can get grating at a whopping 18 tracks. Still, songs like “Hide Away” and “Virtue” seem tailor-made for the KyXy 96.5 soft rock crowd. H H H
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{groove}
spin cycle
tune-in
showtime bartender
Bartender Kris Denton lies down on the job at Tilted Kilt in East Village
Skirting the Issue An East Village bartender puts on something a little more comfortable By Ben Eisenstein / Photos by JEFF “TURBO” CORRIGAN
F
or Kris Denton, tending bar at the Tilted Kilt in East Village presents a unique challenge. “We sometimes have a bit of a problem with the ladies that come in here,” says Denton, who’s come a long way from his threestoplight hometown of Nevada City, Nevada. “They drink their wine and martinis and get wild with us guys, trying to flip up our kilts.” The Tilted Kilt team stays true to its namesake. All staff sport traditional Irish kilts, but as good as the guys look in their outfits, it’s the TK Girls (picture mini-kilts, maxi-cleavage and midriffs, even in winter) that are the sports bar’s main attraction. So, with the TK Girls drawing crowds, are the Kilt’s gent customers on their best behavior? 62
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“Guys, for the most part, are content to drink and stare,” says Denton. “It’s the girls that like to come in and get frisky.” Denton is no stranger to a plum gig. PreKilt and before he settled in America’s Finest City, his bartending career took him to the Caribbean Islands, New York City and Hawaii. Now residing in Bankers Hill just north of downtown, he enjoys taking his dog, Chester, to Ocean Beach in his free time. “He’s a Lab-Corgi mix,” Denton says. “A big dog on midget legs.” Speaking of legs, Denton shows his gams while he’s at work, which begs the question: Boxers or briefs? Ladies, even if you’re dying to know, no mirrors on the tops of your shoes, please. What happens under the kilt should probably stay there.
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{love} blind date
Recipe for Success
Two singles, one blowtorch and a scorching night on the Downtown dining scene
I
Photos by Brevin Blach n September, San Diego Restaurant Week gave thousands of people the chance to try great local restaurants at a discount. Tonight, PacificSD, the hometown hero of paper products, has scored two blind daters an even sweeter deal: all they can eat and drink, whatever they choose from the menu, everything is on the house. Actually, make that two houses. Nice ones. This evening’s culinary adventure takes place at two new Downtown hotspots. First stop, Donovan’s Circle of 5ths (the name describes a component of music theory), a slick, business-casual steak joint with live jazz and two illuminated bars. Whether Dawn works up an appetite for seduction, or Ryan bites off more than he can chew, remains to be seen. In the meantime, in hopes of discovering the ingredients that go into the perfect night out, let’s review the pre-date interviews.
PacificSD: Where are you from and where do you live now? DAWN: I grew up in Hanford, California, and moved to San Diego in 2002. I currently live in PB. RYAN: I am from Menlo Park. It’s a city in the Bay Area, about 30 minutes south of San Francisco. I moved to San Diego in 1996 to go to school and have been here ever since. I currently live in Pacific Beach. What do you do for a living? DAWN: Accountant for a non-profit in Bird Rock. RYAN: I work at UCSD as a computer programmer.
are “blank” and “blank.” DAWN: Outgoing and good-looking. RYAN: Tall and brunette.
What do you do for fun? DAWN: Bikram yoga, dinner and cocktails with friends, attend wine and art shows, go to the beach and dance lessons. RYAN: I go to the gym, yoga, surf, snowboard, golf, tennis, hike, play guitar and read. Generally, I like doing things that keep me active and healthy.
What are you looking for in a date? DAWN: Chemistry, someone who is respectful and confident in his own skin. I am super playful and goofy at times, so he has to appreciate those qualities. RYAN: Well, a physical attraction is obviously important. I also look for someone that is into their fitness and health. It would be great to be able to do a lot of the activities I love together.
Why are you going on a blind date in a magazine? DAWN: Hmmm…good question. RYAN: This is something I normally wouldn’t do, because it is way out of my comfort zone. I am kind of on the shy side and more of a private person. I feel like I have been missing out on too many experiences because of this, so now I am trying to be more of a “Yes!” man. Fill in the blanks: In general, the people I date 64
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RYAN: I wish I was more outgoing and confident in social situations.
What’s your favorite food? DAWN: Sushi and cupcakes. RYAN: My mom’s spaghetti.
Dawn and Ryan meet for the first time at Donovan’s Circle of 5ths. They sit at a table by the window, looking out over the 5th Avenue bustle as they order cocktails and a BBQ Chicken Flatbread appetizer. By 9 p.m., the place will be packed with diners and loungers, and a jazz singer will take the stage. For now, however, it’s only 7:30, so the couple poses for photos on the vacant piano bench before having a second round of drinks and heading a few blocks over to Searsucker for dinner.
What’s one thing you’d like to change about yourself? DAWN: Work less; spend more time with family and friends.
THANK YOU! Donovan’s Circle of 5ths 333 Fifth Avenue, Gaslamp 619.906.4850, donovanscircle.com
(Continued on Page 66)
{love} blind date (Continued from Page 64)
Changing Course Dinner is served at Searsucker
B
rian Malarkey, the San Diego TV star of Bravo’s Top Chef: Miami, recently opened Searsucker with business partner James Brennan, the man behind Stingaree. The restaurant on the former site of Z Gallerie has been hopping since it opened a couple months ago, and Dawn seems excited to be here. Ryan’s manner is more reserved, but he’s all smiles as they take their seats and order cocktails and appetizers. Before their food arrives, the couple is split for mid-date debriefings.
PacificSD: How’s it going so far? DAWN: Great. He’s handsome, he looks very young, he’s just very sweet, very humble. It’s very refreshing and I’m having a good time. RYAN: I think the date’s going very well. I’m very comfortable around her and she seems like a down-to-earth girl. She’s in shape. She’s hot. She’s got her head on her shoulders. Is this the kind of person you would normally date? DAWN: No. For the way he looks, for what he has to offer, he should have a lot more confidence. He’s amazing, he’s sweet, he’s kind, he’s perfect, he’s everything that any girl would ever ask for—he just has to realize that himself. RYAN: Usually I date taller girls, but I think she’s actually—I don’t even see that now, like she’s so hot that the size, the height, doesn’t matter to me. What’s the most attractive thing about your date? DAWN: His personality. Besides his great looks, he’s humble and he doesn’t realize what an amazing, handsome, sweet, kind person he is. He has so much to offer. RYAN: Her honesty. She pretty much told me who she was right away and what she’s in to and what she doesn’t like. And that’s exactly how I feel, so I felt a connection with her right away. She wasn’t one of those, you know, fake girls or anything like that. 66
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What’s the least attractive thing about your date? DAWN: He’s needs to have more confidence. RYAN: I don’t see anything right now that I think is unattractive. How was Donovan’s Circle of 5ths? DAWN: Phenomenal! The appetizers were great, the cocktails were great, the service was amazing. I had a Red Bull vodka. The shot was great. I had a lemon drop, it was phenomenal. I think I’m feeling it right now. RYAN: Donovan’s was great. Mostly we had some drinks—a lemon drop shot and a couple vodka Red Bulls. We had some appetizers, but I only had one bite, really. I was kind of anxious about this whole thing, so I didn’t eat too much. I thought it was great place, though. It was comfortable. I liked it. Rate your date on a scale of 1 to 10, physically. DAWN: I’d give him a seven. RYAN: I would say a nine. Yeah, definitely nine. How about for personality? DAWN: Seven. No I give him…okay, yeah.
RYAN: Personality’s a 10, definitely. She’s definitely someone I can get along with. Do you want to kiss your date right now? DAWN: (Pause) No. RYAN: You know, I wouldn’t mind kissing her. Seriously, right now. Does your date want to kiss you right now? DAWN: No. RYAN: It’s hard for me to say yes, ‘cause I don’t want to be wrong, but I think she might want to kiss me. Will there be a second date? DAWN: I don’t know. I don’t know. RYAN: I hope so, yes. I would definitely go on a second date with her.
(Continued on Page 68)
THANK YOU! Searsucker 611 Fifth Avenue, Gaslamp 619.233.7327, searsucker.com
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{love} blind date (Continued from Page 66)
Readers Digest ACTUALLY, THE BLIND DATERS DO
A
fter talking over drinks and appetizers at Searsucker for an hour or so, Dawn and Ryan are invited to the business side of the dessert counter to watch their customized, after-dinner treat come to life at the deft hands of pastry chef Rachel King. As the chocolate concoction arrives at their table, the daters are finally left alone to enjoy the rest of their evening away from the magazine crew’s prying eyes. The next morning, we call to see what we missed.
PacificSD: Overall, how was the date? DAWN: Ryan is a nice guy, but he needs to realize what an amazing and handsome guy he is. That’s why I gave him a seven for personality. I would have given him a nine if the confidence was there— and probably a second date. RYAN: I was a little nervous and anxious before the date, but once we met, all of that disappeared. We hit it off right away and had a great time. Tell me about Searsucker. DAWN: I had a few Best Served Cold signature cocktails. We only had a couple of appetizers since Ryan wasn’t hungry. We had the crab cakes and the farm bird lollipops with snake oil and bleu fondue. Both starters were amazing. RYAN: Searsucker was casual but classy. I thought the open kitchen was really cool. We had the crab cake and another dish that I can’t remember the name of. Sorry, I had a few drinks by that time. We ordered a drink called Best Served Cold. It has gin, watermelon, jalapeno and citrus. You were at two of the hottest new restaurants in the city. Why didn’t you eat more? DAWN: I was 20 mins late to Donovan’s, so we didn’t have much time to order. I was excited about Searsucker, but once we got there, Ryan wasn’t hungry. I felt weird eating an entrée alone, so I ordered a couple of appetizers and made him eat some. RYAN: You know, I didn’t have much of an appetite all day, because I had the blind date on my mind. 68
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Was there a romantic connection? DAWN: There wasn’t a romantic connection between us. I think we are going to be friends. RYAN: I think we had an instant connection. I thought she was really attractive, and I was really comfortable being around her. Plus, we are both Aries and half-Asian, so the stars and our genes were pulling us together. What happened after the magazine crew left you two alone? DAWN: We went to Ivy and had a good time. It was fun watching him let loose and enjoy the evening after a few cocktails. RYAN: After dinner, we headed over to the Andaz rooftop for a couple more drinks and a little dancing. Was there a kiss or romantic moment? DAWN: I don’t kiss and tell. RYAN: Yes. At the end of the night, we shared a pretty romantic kiss that involved our tongues and a little biting. Will there be a second date? DAWN: Maybe on a friendly level. RYAN: Definitely, yes. If your date were food, what food would that
be and why? DAWN: I would say Ryan is like a salad, because he is a total health nut. RYAN: I think she would have to be the fudge brownie, coffee ice cream dessert we had, because not only did she look good, she tasted even better. After Match Finding romance on a blind date is a tall order, but Ryan is a pretty tall guy. Plus, he seems to have overcome his fear of heights, or at least the lack thereof among the women he dates. Altitude aside, Dawn’s looking for a confident man who feels 10-feet tall and knows what he wants—and orders it. In the end, while she may not have found a lifelong dinner partner, at least she got the chance to take one big bite out of life (and, perhaps, Ryan’s lip). Alas and alack (of entrees), for both daters, it’s back to the smorgasbord of love. Buon appetito!
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Mondays!
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taco tuesdays witH oPen Mic $1.50 tacos, $3 Corona & Corona Lights Live Bands & Open Mic 9pm-close!
weeKend warM-uP Fridays! Happy Hour Drinks, $1 Street Tacos and No Cover ‘Til 10pm DJ Famous Dave Taking Requests 7pm-10pm Live Music @ 10pm!
Boxing Nov. 13th PACQUIAO vs MARGARITO
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calendar {Home Games} San Diego Chargers Vs. 11/22: Denver Broncos SDSU Aztecs Football Vs. 11/6: Colorado State 11/20: Utah 11/27: UNLV
Submit events to calendar@pacificsandiego.com. Compiled by Laura Ricci
11/1 - 30: Movember Venue: International event (local party 12/2 at Double Deuce) Tickets: $10 donation Info: us.movember.com Join the more than 250,000 men worldwide growing “Mos” (moustaches) in November for the annual Movember, which raised more than $42 million for men’s cancer-related charities last year. San Diego’s official Gala Parté (open to both sexes) should be pretty hairy December 2 at Double Deuce in the Gaslamp.
11/7: Komen Race for the Cure Venue: Balboa Park Admission: $30-$40 registration fee Info: komensandiego.org Be pretty in pink as you walk or run a 5K through Balboa Park to help raise money for breast cancer research and treatment. On track to raise $350,000 this year, the annual event enlists the help of 800 local volunteers.
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11/6 - 7: Westfield Style Tour Venue: Westfield North County, Escondido Admission: Free Info: westfield.com/northcounty Meet celebrity stylist Stacy London of TLC’s hit reality series What Not To Wear, as Westfield North County hosts a weekend of fashion shows, consultations with professional stylists, free makeovers and discounts at nearly 100 retail stores.
11/11: La Jolla Gallery and Wine Walk Venue: Art galleries throughout La Jolla Tickets: $30 in advance; $35 day of event Info: mcfarlanepromotions.com Soak in art and wine as you stroll through any of more than 25 La Jolla galleries, several of which will be serving elegant appetizers with the vino and eye candy. P RO M O T E L A J O L L A
11/13: Bikes, Boards and Brews Venue: Catamaran Resort Hotel, Mission Bay Tickets: $25 in advance; $30 day of event Info: sdbw.org Celebrate the ingredients that make San Diego beach life so delicious: Bikes, Boards and Brews. Part of San Diego Beer Week (story Page 46), this second annual waterfront event showcases local craft beers, vintage beach cruisers and antique surfboards.
W e stf i e ld S t y l e
P aul N e st o r
Rac e f o r t h e C u r e
11/3: Taste of Little Italy Venue: Restaurants throughout Little Italy Tickets: $35 in advance; $40 day of event Info: littleitalysd.com Sink your teeth into Anthology’s Mediterranean ahi tartare and savor Vincenzo Ristorante Italiano’s ravioli stuffed with goat cheese, ricotta and organic spinach on this self-guided culinary walking tour of many of Little Italy’s popular eateries.
11/12 - 14: Head to Toe Women’s Expo Venue: Del Mar Fairgrounds Admission: $8 Info: headtotoewomensexpo.com Billed as the “ultimate day out for women,” the Head to Toe Women’s Expo is a long weekend of shopping, pampering, dining, fashion shows, makeovers and inspirational speakers. Upwards of 10,000 women are expected to attend.
$2 Sundays
$2 house wine | $2 Red and White Sangria all night! / .
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calendar Emb r ac e t h e S t r e e ts
11/14: Embrace the Streets Venue: Citywide Donation: A comfy blanket Info: embrace1.org Help distribute blankets to San Diego’s homeless citizens. Embrace, the local nonprofit coordinating the event, serves 100 meals to our neighbors in need, every Wednesday and Thursday at the corner of 16th and Island, downtown.
11/16 - 12/19: Ruined Venue: La Jolla Playhouse Tickets: $31-$66 Info: lajolla playhouse.org Winner of the 2009 Pulitzer Prize for drama, Ruined chronicles the life of Mama Nadi, who runs a lively brothel where soldiers can lay down their weapons. The play is set against the backdrop of civil war in the Democratic Republic of the Congo.
11/16: Le Serpent Rouge Tour Venue: The Casbah, Little Italy Tickets: $20 Info: casbahmusic.com Return to the bygone era of the cabaret with a night of belly dancing set to 1920s-style jazz, jug-band music and ragtime country blues from Crow Quill Night Owls and The Gallus Brothers.
D an A ub e r
c o u r t e s y o f T h e Ind i g o
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11/19: The 3 Day Venue: Starting line and opening ceremony at the Del Mar Fairgrounds Registration fee: $90 (walkers must raise a minimum of $2,300 each) Info: the3day.org Help stomp out breast cancer by walking 60 miles over three days. San Diego is the 15th and final stop of the 2010 event series, which has garnered tens of thousands of participants nationwide.
M U S E U M O F C O N T E M P OR A RY A R T S A N D IE G O
11/25: Father Joe’s Thanksgiving Day 5K Run/Walk Venue: Balboa Park Tickets: $15-$35 Info: thanksgivingrun.org Help Father Joe serve more than 1.7 million meals this year by participating in the annual Turkey Day walk/run. The first 12,000 registrants receive free t-shirts, timing chips and a continental breakfast, and everyone is invited to check out the afterparty in the beer garden.
11/18: Exit through the Gift Shop Venue: Museum of Contemporary Art Tickets: $7 Info: mcasd.org Exit through the Gift Shop is a short film that chronicles how an eccentric French shopkeeper and amateur filmmaker attempt to locate and befriend the illusive street artist Banksy, who ultimately turns the camera back on the cameraman. fat h e r J o e ’ s V i llag e s
11/20 - 12/26: How the Grinch Stole Christmas Venue: Old Globe Theatre, Balboa Park Tickets: $30 and up Info: theold globe.org The Green One returns, transforming the Old Globe into snow-covered Whoville. Hail to the Seuss—the doctor is still in!
C r a i g S c h wa r t z
11/17 - 21: San Diego Bay Wine and Food Festival Venue: Embarcadero Marina Park North, downtown Tickets: $45-$200 Info: worldofwineevents.com National celebrity chefs join more than 70 of this city’s top chefs at the San Diego Bay Wine and Food Festival, featuring cooking and wine-tasting classes, special dinners at area restaurants and the Grand Tasting Event, which draws thousands of people with samples of gourmet food and more than 800 wines and spirits.
c o u r t e s y o f t h e L a J o lla P lay h o us e
11/13: Del Mar Mud Run Venue: Del Mar Fairgrounds Tickets: $55 Info: delmarmudrun.com Get down and dirty at the annual Del Mar Mud Run, presented by VAVi Sport & Social Club. More than 5,000 racers are expected at this year’s competition, featuring military-style obstacles and Mud Fest, the filthy after-party with live reggae, DJ beats and beer.
{think}
C Food
Designing a magazine cover, from scratch By David Perloff / Photos by Jeff “Turbo” Corrigan
“A
” is for corn, “P” is for mushrooms, “I” is for chives. Then there’s that “F”-ing chicken. For this food-focused issue of PacificSD, the concept was to replicate our logo and set a magazine covershaped table with locally sourced food. Just one problem—none of the editorial staff had taken on a project of this magnitude since making their names out of macaroni in day camp. We needed help. Although his Hillcrest restaurant, Eden, was set to open in six days, chef Scot Wagner agreed to spend a day playing with his food for our benefit. On a rainy day just over a week ago (really, this happened October 19), he used ingredients gathered from local purveyors to lay out his culinary masterpiece: a 48-by-58inch tableau of epicurean perfection. Yummy. What, exactly, goes into setting such a table? This does: Chef: Scotty Wagner Sous Chef: Enrique Carino Executive Producer: Rob Corea Photographer: Jeff “Turbo” Corrigan Maitaki and oyster mushrooms, Sage Mountain Farms,Temecula, sagemountainfarm.com
Sweet corn, Sage Mountain Farms
Baguettes, Bread & Cie, Hillcrest, breadandcie.com)
Cypress Grove Midnight Moon cheese from Venissimo Cheese, Mission Hills, venissimo.com Baguette from Bread & Cie Bakery, Hillcrest, breadandcie.com
Red snapper, Catalina Offshore Products Inc., Bay Park. catalinaop.com
Chives, Suzie’s Organic Farm, Imperial Beach, suziesfarm.com
Organic chicken, Womach Ranch Farms, Julian, womachranch.com
Stone Pale Ale, Stone Brewing Co., Escondido, stonebrew.com
Baby beets, Suzie’s Organic Farm
Baby fingerling potatoes from Suzie’s Organic Farm, Imperial Beach, suziesfarm.com Sourdough seeded batard from Bread & Cie, Hillcrest, breadandcie.com
Bartlett pear and Japanese persimmons from Sage Mountain Farms, Temecula, sagemountainfarm.com
Fresh sea urchin caught off Point Loma, San Diego spiny lobster, spot prawns from Santa Barbara, wild Abalone from Baja California, all available at Catalina Offshore Products Inc., catalinaop.com
Organic, hand-raised beef from Brandt Beef, Brawley, California
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Heirloom baby carrots and Hass avocado from Suzie’s Organic Farm, Imperial Beach, suziesfarm.com Turban squash from Sage Mountain Farms, Temecula, sagemountainfarm.com
FOOTWEAR AT THE HEART OF FASHION 1019 Garnet Avenue, Pacific Beach | tuttocuoreshoes.com