November 2013

THE DINING ISSUE: Win $2,000+ in gift certificates!

Deadpan Comedian

Anthony Jeselnik

Cohn Heads Meet the family

behind San Diego’s dining dynasty

Takes a bite out of San Diego MasterChef’s

Natasha Crnjac, from reality TV to making serious dough

PLUS:

Chain of Gourmand Get a taste of what the city’s top chefs are eating The beach’s best fish tacos Seaport Village’s new restaurant Headquarters Follow Me: home recipe for short ribs and polenta NOVEMBER 2013 PACIFICSANDIEGO.COM

San Diego Beer Week preview

THE NEW LOOK OF MILLER TIME.

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editor’s NotE

An Officer and a Gentlemen

William Lopez (left) and police lieutenant Phillip Collum.

photographybymerrilee.com

Stop me if you’ve heard this: A gay cop and a Cuban guy walk into a bar...

I

t’s not a joke, it’s the quintessential San Diego wedding reception, and it’s going down this evening at Onyx Room in the Gaslamp.

“I’m half-Irish,” says the Cuban guy.

Earlier today, the cop, police lieutenant Phillip Collum, married the Cuban/Irish gent, my BCF, William Lopez. Pastor Rich McCullen performed the ceremony at Missiongathering Christian Church in North Park.

“Being a pastor who happens to be a gay man, it was an absolutely amazing experience,” says McCullen, having just presided over the second gay wedding of his career. “I just had to remember not to say, ‘You may now kiss your bride.’”

When the couple walked down the aisle, Rebecca Jade, the former singer from the house band at Anthology (remember that jazz bar in Little Italy?) sang the 1978 Heatwave hit, “Always and Forever.”

During the vows (see “Side Dish,” opposite page), there wasn’t a dry eye in the house.

After the pastor said, “You may now kiss your husband,” the couple walked back up the aisle, shaking their hips to the jazz trio’s performance of Emeli Sandé’s “Next to Me,” as the congregation cheered in their jubilant wake.

“Our guest list was 14 gays and 61 straight people,” says Lopez, several cocktails in and dancing in front of the DJ at Onyx.

Lopez owns Alternative Strategies, a local hospitality-focused advertising and PR agency, so the reception is catered to the nines by seven San Diego restaurants.

On the menu...

Sesame seared albacore with house made kimchi and teriyaki sauce, and house-made garlic barley pretzels with poblano beer-cheddar sauce and whole grain honey-porter mustard from barleymash in the Gaslamp.

Sweet crawfish and cheesy grits with Cajun cream sauce, and smoked braised short rib over potatoes with reduction and roasted garlic purée from Brazen BBQ in Hillcrest.

Beer-braised short ribs with a merlot and vanilla reduction, wild mushroom and English peas from Kitchen 4140 in Bay Park.

Chicken mole and shrimp enchiladas served with rice, refried beans, guacamole, chips and salsa from Ortega’s Mexican Bistro in Hillcrest.

Spinach and chicken Mac & Cheese, and shrimp and grits with jalapeño red onions and cilantro from West Coast Tavern in North Park.

Seafood paella (shrimp, fish, scallops, mussels, calamari, garlic, shallots, saffron risotto) and ceviche from Viva Bar + Kitchen in the Gaslamp.

Various custom cupcakes (red velvet with cream cheese frosting, peanut butter and jelly, carrot cake with cream cheese frosting, chocolate cake with German chocolate topping) and French macaroons for dessert from D Bar in Hillcrest.

Radio station promotions director Kiku Boyance (Energy 103.7 and KyXy 96.5) handled the wedding planning; Epic Limo provided the transportation. It’s your basic incredible night on the Finest City town. t e n [ november 2 0 1 3 ]

While everyone else is eating, Collum, always the calm one (and undoubtedly the better half, for as long as they both shall live), speaks quietly.

“After the vows were complete, when rings were exchanged, and when we had finished our lifelong commitment and promises in the presence of our family and loved ones,” he says, “at that point, the finality of the event and the sealing of our union struck me as being complete, and I was filled with a sense of great joy and wholeness.”

As the crowd gathers to listen to toasts by two best men, Collum has a surprise. When he wasn’t protecting and serving during the past couple months, he was filming, editing and producing a serenade video of himself and the couple’s closest friends and family members lip-syncing a San Diego-centric version of the Bruno Mars hit “Marry You.” Hearing the wedding party’s response to the video (see it under the “thank you” section at 091413.com), you’d think Mr. Mars himself had entered the room.

Seven popular restaurants, one Gaslamp nightclub, two new husbands and one incredible night in San Diego — add that up, give it a poetic twist, and what do you have?

A dine of the times.

Take a big bite out of PacificSD’s Dining Issue, dear Reader. This beeotch is tasty, and dinner is officially swerved.

David Perloff Editor-in-Chief

Side Dish William’s vows to Phillip…

Phillip, I take you to be my partner in life, from this time onward; to join with you and to share all that is to come; to be, to give and to receive; to speak and to listen; to inspire and to respond — a commitment made in love, kept in faith and eternally made new.

Phillip, you are the most beautiful, smart and generous person I have ever known, and I promise always to respect you. With kindness, unselfishness and trust, I will work by your side to create a wonderful life together.

I promise to love you in good times and in bad, when life seems easy and when it seems hard, when our love is simple, and when it is an effort. I promise to cherish you, and to always hold you in highest regard.

Phillip, I love you. You are my best friend. Today I give myself to you in marriage. I promise to encourage and inspire you, to laugh with you, to be patient with you, to work together with you to achieve our goals, to accept you unconditionally and to comfort you in times of sorrow and struggle. These things I give to you today, and all the days of our lives.

Phillip vows to William…

I, Phillip, take you, William, to be my husband, partner and my one and only true love for life. In doing so, I make this solemn vow of everlasting love, to be a faithful partner in sickness and in health, in times of joy and times of sorrow. I promise to love you unconditionally, to support you in your goals, to uplift you in your challenges, to celebrate your achievements, to honor and respect you, to laugh with you and to cry with you, and to cherish you for as long as we both shall live.

I am eager to grow together, to know the man you are today and get to know the man you will become, and continue to fall deeper in love each day. I promise to love and cherish you through whatever life may bring us. You are my one true love, now and forever.

TRAMP STAMP EX-BOYFRIEND’S NAME

TRIBAL NIGHTMARE FRATERNITY LETTERS

HOMER SIMPSON JUSTIN BIEBER PORTRAIT

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–M

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vol. 7

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issue 11

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NOVEMBER 2013

EDITOR-IN-CHIEF David Perloff

CREATIVE DIRECTOR Kenny Boyer MANAGING EDITOR Patricia B. Dwyer EDITORIAL ASSISTANT Catlin Dorset EDITOR-AT-LARGE Ron Donoho CONTRIBUTING WRITERS Tristan Dorian, Kyle Hall, Brandon Hernandez, Brandon Matzek, Frank Sabatini Jr. COVER PHOTOgrapher Nicholas Tooman CONTRIBUTING PHOTOGRAPHERS Brevin Blach, Paul Body, Greg Cali, Jeff “Turbo” Corrigan, Rob Hammer, Brandon Matzek, Sara Norris, Giada Paoloni, Nicholas Tooman, Kristina Yamamoto

PUBLISHERS David Perloff Simone Perloff DIRECTOR OF ADVERTISING Dana Schroedl (dana@pacificsandiego.com) MARKETING DIRECTOR Alyson C. Baker (alyson@pacificsandiego.com) BUSINESS DEVELOPMENT DIRECTOR Vicki Marangos (vicki@pacificsandiego.com) PROMOTIONS MANAGER Katie Dunn (katie@pacificsandiego.com) ACCOUNT EXECUTIVES Brennan MacLean (brennan@pacificsandiego.com) Stephanie Powers (stephanie@pacificsandiego.com) Johnny Wiskow (johnny@pacificsandiego.com) INTERNS Kevin Brazie, Jessica LaFontaine

Reach America’s Finest readers via print, web, social media and events.Read, click, connect... BOOM! 619.296.6300, pacificsandiego.com, facebook.com/pacificsd, Twitter @pacificsd fo u r t e e n [ N O V E M B E R 2 0 1 3 ]

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contenTs

pacificsandiego.com november 2013

THIS PAGE: Union Kitchen & Tap’s pan-roasted salmon, served with herb gnocchi, pea-and-mint puree and lemon caviar (see story, page 66). Photo by Brevin Blach.

t w e n t y [ november 2 0 1 3 ]

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See food, then eat it... and maybe win $2,000 in gift cards.

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ON THE COVER: Comedian Anthony Jeselnik was photographed by Nicholas Tooman. Hair and makeup

by Aubree Hill (see story, page 50).

page 66

THE LATEST DISH

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Savor a progressive menu linking San Diego chefs with their favorite dishes

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Comedian Anthony Jeselnik comes to San Diego for an evening of wit and macabre

page 56

chain of gourmand

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page 50

the dark night

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F E A T U R E S

contenTs

november 2013 pacificsandiego.com

depar t men t s CURRENTS F IR S T T HI N G S 25 The Thrilla in Tortilla

The beach area’s fish taco

prizefight 28 Taking the Cakes

Local bakers win big, again,

on national TV 30 Sweet Cessation

The end of an era for a

campfire favorite 32 Eleven.Thirteen

November event listings PULSE 35 Reality Bites

A slice of life after television

with MasterChef finalist

Natasha Crnjac 40 To Say the Yeast

A local writer pours his

energy into a new beer book 42 Laughing Stock

November’s stand-up

comedy round-up 44

Art Seen November art gallery and museum openings and exhibits

49 UnFair

Art San Diego breaks from

tradition with the typical art fair

88

Arrested Development A former police headquarters reopens as a restaurant mega-plex

W HA T ’ S COO K I N G 94 Short’s Tough

But it’s easier than it looks —

here’s proof

M a r c B a p t i st e

TASTE DINING OUT 81 Playing Favorites

The patriarch atop San

Diego’s dining dynasty

reveals his picks of the litter

D RI 98

NK First Draught An insider’s preview of San Diego Beer Week

102 Party Time

It’s always 5 o’clock somewhere GROOVE 105 Sound Decisions

November concert calendar

112 Spin Cycle

November’s EDM shows B AR T E N D ER 118 Pour Guys

Bartenders head south to

make business go up

LOVE 120 Ale Yeah!

Cheers to a brewery tour

blind date!

THINK 130 Seen Diego

PacificSD photo contest:

point, shoot and win!

Janelle Monáe performs at House of Blues November 6 (see story, page 105).

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first things CALENDAR

currenTs

the thrilla in Tortilla The beach area’s fish taco prizefight

B y F ra n k S aba t i n i J r . / P ho t os by B r e v i n B lach

Just like during Muhammad Ali’s epic battle* with Smokin’ Joe Frazier for the heavyweight boxing championship in Manila in October 1975, the restaurants duking it out at this year’s “Best of the Beach Fish Taco Challenge” pulled no punches. And just like Ali, Pacific Beach Fish Shop won its October battle by TKO in the final round.

Fish Shop’s fish tacos have been voted Best at the Beach.

{continued on page 26} Tw e n t y - fi v e [ november 2 0 1 3 ]

currents { FIRST THINGS } {continued from page 25}

The contest, part of the annual Pacific Beach Fest, drew 750 consumers who paid $6 each to sample the almighty invention from six neighborhood eateries. Amid groundswells of cabbage and white sauce, most patrons voted for their favorites on paper ballots. When the votes were tallied, Fish Shop’s chef Juan Munoz returned home with bragging rights, beating out the reigning champs from Sandbar Sports Grill.

Munoz’ mahi taco also triumphed in 2011 at the Gourmet Experience expo’s “technical knockout” challenge at the at Del Mar Fairgrounds, where it earned the title “TKO taco.”

So, why all the fanfare?

The mahi is seasoned with a Cajun dry-rub and lemon butter before hitting the charbroiler. It’s then tucked into corn tortillas with cilantro white sauce, shredded cabbage and Jack and cheddar cheeses. But the biggest enticement

for many is the minted tropical fruit salsa, comprising fresh mangos, pineapples and papayas. And in pure SoCal style, the whole thing is crowned with sliced avocado.

“People love the sweet and spicy interplay of the salsa and fish,” says Fish Shop’s general manager Larry Alva, pointing out the freshfish eatery celebrates its third anniversary in November.

Sandbar Sports Grill took Second Place, followed by PB Shore Club.

Also competing were Cabo/PB Cantina, Oscar’s Mexican Seafood and Pacific Beach Alehouse.

As for who will win next year’s rematch is anyone’s guess. But the offseason training promises to be delicious… and isn’t likely to get anyone down to fighting weight.

Pacific Beach Fish Shop 1775 Garnet Ave., Pacific Beach 858.483.4746 thefishshoppb.com

*Predicted by a bragging Muhammad Ali to be a “Killa and thrilla and a chilla when I get that gorilla in Manila,” Ali-Frazier III (aka “The Thrilla in Manila”) is considered among fight fans to be one of the best and most exciting professional boxing matches of all time.

T W ENT Y - S I X [ november 2 0 1 3 ]

mysisterscloset.com | shopwellsuited.com Open November 2!

currents { FIRST THINGS } CLOCKWISE (from top): Don Hein (left) and Jessica Sanchez, competing on Season Two of Food Network’s Cupcake Wars; Hein, owner of Little Cakes Cupcake Kitchen in Vista; the duo’s winning cupcakes from the show.

f o o d n e tw o r k

taking the cake

Local bakers win big, again, on national TV B y F ra n k S aba t i n i J r .

B ARRY APC a litigation firm

DiamondView Tower 350 Tenth Avenue, Suite 880 San Diego, CA 92101 619.550.1000 barryapc.com

T

he baking gods have been kind to Little Cakes Cupcake Kitchen in Vista, which netted $20,000 from two first-place wins on Food Network’s Cupcake Wars reality show. The second win almost didn’t happen, because, after walking away with 10 grand in April 2012, business owner Don Hein hesitated when the network invited him back this year for another plunge into the intense, threeround-elimination bakeoff.

“I deliberated for a couple weeks because I didn’t want to risk losing what we had already accomplished, but it was such good publicity the first time that we decided to throw our hats back into the ring,” says Hein, adding that his wife, Becky, “thought the whole thing was crazy from the start.”

Hein returned to the Manhattan Beach, Calif., studio earlier this year for Episode 5 of Season 9, appearing with one of his

bakers, Jessica Sanchez. The two sailed through the first round with Red Deliciousness cupcakes, which they made using cranberry-apple buttermilk cake crowned with beet/cream-cheese frosting and pomegranate seeds.

“We got to pick from a large list of ingredients they gave us, and then came up with the name,” Hein says.

Next, each of the competing teams was challenged to make three different cupcakes corresponding to the Broadway musical Annie. For those, Hein and Sanchez created a chocolate Port cupcake, tuxedoed in white chocolate ganache and a chocolate bow tie, naming it after Annie’s rich surrogate father, Daddy Warbucks. For the “Sandy,” coined after Annie’s dog pal, they frosted coconut cake in Italian butter cream and gave it marshmallow ears and a darkchocolate nose.

The judges, says Hein, were especially wowed by the “Princess Annie,” a pistachio-

t w e n t y - e igh t [ november 2 0 1 3 ]

almond cupcake with raspberry butter cream that was marked by a marzipan heart to symbolize Annie’s locket.

In the final segment of the October 5 episode, the two remaining teams were tasked with baking their four signature cupcakes in 250-count batches and displaying them in a grand theme for a party in New York City celebrating Annie’s return to the theater.

“Ours was a model of the Annie stage, using wood, lights and foam board,” says Hein, who ultimately stole the prize.

The model is now on display at the Hein’s bakery in Vista, where the four cupcakes made on the show rotate through the daily menu. As for the prize money, Hein says, “We’ve invested it back into the business with the goal of pulling away a little bit so that we can start a family.” Pretty sweet.

Little Cakes Cupcake Kitchen 30 Main St., #180, Vista 760.842.5138 littlecakeskitchen.com

currents { FIRST THINGS }

“We spent a lo to trying to clean f money it up”

Sweet Cessation

The end of an era for a campfire favorite B y J e ssica L a F o n tai n e

A www.sycuanresort.com

HOTEL / RESTAURANT

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green fees* *excluding

sticky situation has led the Ocean Beach Town Council to ban the neighborhood’s annual summertime marshmallow fight. As the Council’s official resolution states, the event has “…devolved into a rolling, violent altercation in which some bystanders have been injured and had their property destroyed.”

What began in the mid-1980s as a friendly rivalry between families celebrating Independence Day on the beach has since erupted into high-glucose warfare. The tossing of jet-puffed ammunition escalated into the use of slingshots and other improvised firing devices.

The ammo, too, became more dangerous, as some participants launched frozen, ignited, even rockfilled confections in all directions.

“At one point, people came inside our business throwing marshmallows,” says a local business owner on condition of anonymity (for fear of retaliation).

“It basically turned into a riot.”

On July 5, 168 Surfrider Foundation volunteers cleared a reported 1,802 pounds of trash

from the sand and streets, 90 percent of which was estimated to be marshmallows.

“We spent a lot of money trying to clean it up,” says Denny Knox, executive director of Ocean Beach Mainstreet Association. “Thirtyfive hundred dollars was spent on the business district with power sprayers. It’s no joke.”

Town Council released its resolution in late-September, requesting that police enforce laws against littering and vandalism to help prevent future fights, and asking Ocean Beach merchants to stop selling merchandise that promotes the fight.

“Target, off Sports Arena, was sold out of marshmallows,” Knox says.

Knox, other officials, business owners and residents hope the elimination of airborne (and ultimately Earth-stuck) marshmallows will help return the neighborhood to its mellower roots.

As for what will make OB’s streets sticky next remains to be seen, but residents would be wise to keep their eyes peeled on dog beach and local marijuana dispensaries.

“At one point, people came inside our business throwing marshmallows”

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t H I R Ty [ november 2 0 1 3 ]

VERANT

calendar eleven.THIRTEEN B y ca t li n dors e t

11/1-10

San Diego Beer Week

P A C I F I C S D pro - motion

Location: Lots of sudsy spots around town Admission: Depends on the specific event Info: sdbw.org Only in America’s Finest City could/ should a weeklong beer celebration last 10 days (see story, page 90).

*Save

up to 90% on designer fashions at the grand opening of the My Sister’s Closet and Well Suited consignment shops in Encinitas.

Saturday, November 2.

Doors open 9 a.m.

11/2-3: Escondido Renaissance Faire Location: Felicita County Park, Escondido Admission: $17-$27 Info: goldcoastfestivals.com Costume-up post-Halloween to reenact medieval battles, eat giant turkey legs and get to the bottom of why Dungeons & Dragons and Harry Potter fans rarely get laid, even in the presence of so many wenches.

11/1-2

Día De Los Muertos Location: Old Town State Historic Park Admission: Free Info: sddayofthedead.org Celebrate the lives of those living in the afterlife by touring more than 50 Day of the Dead altars and soaking in mucho Mexican art, music and margaritas.

11/3: Over the Edge for Brain Cancer Location: Manchester Grand Hyatt, Downtown Admission: $1,500 fundraising minimum Info: otesandiego.org Rappel down the side of the Manchester Grand Hyatt Hotel, the West Coast’s tallest waterfront building (497 feet) to raise money for brain cancer research.

11/3

Gaslamp Quarter’s Fall Back Festival Location: Fourth Ave. and Island Ave., Gaslamp Admission: Free Info: gaslampquarter.org Fall back in time by churning butter, panning for gold and watching a Wild West shoot-out at this kidfocused celebration of 19th Century behaviors, which did not include turning the clocks back an hour at the end of Daylight Savings Time.

11/3

Carlsbad Village Faire Location: Grand Ave., Carlsbad Admission: Free Info: carlsbad.org Touted as the largest single-day street fair in the U.S., this bi-annual event brings more than 100,000 people to Carlsbad to peruse the goods of 900 vendors.

Swag bags for first 100 guests

11/11

San Diego Veteran’s Day Parade Location: North Harbor Drive, Downtown Admission: Free Info: sdvetparade.org Cheer-on San Diego’s brave servicemen and women during this annual procession of veterans, active-duty personnel, marching bands and more.

11/7-16: San Diego Asian Film Festival

My Sister’s Closet/ Well Suited 146 N. El Camino Real Suites A and B Encinitas

Location: Several theatres throughout San Diego Admission: $11.50$250 Info: festival.sdaff.org Check out more than 140 films from 20 countries during this nine-day festival of Asian cinema and culture.

mysisterscloset.com

Chargers Home Game 11/10: vs. Denver Broncos

t hir t y - t wo [ november 2 0 1 3 ]

MO TOWN

The moustache movement returns TO SAN DIEGO The man of all mediums, Justin Timberlake, is flirting with the idea of bringing hairy back by going “Mo” this year. Movember, that is — the annual fundraiser for which guys grow moustaches to raise money/ awareness for prostate and testicular cancer research.

Last year, a million-plus participants helped raise a total of $147 million worldwide. This year, the month formerly known as November features a bevvy of local Mo-related events. Here’s a trimmed-down list: Movember 1: Shave The Date Floyd’s 99 Barbershop opens its downtown doors at 6 a.m. to set a record for most faces shaved in a day. From 5:30-7:30 p.m., the party moves to Quality Social for a Happy Hour with more free shave-downs.

Movember 29: Formal Fun Wipe the Thanksgiving turkey out of your Mo and dress up for the Facial Hair Formal at The Lafayette Hotel in University Heights (6-10 p.m.).

Celebrity bartenders, raffles and festive contests. Door: $9.91.

Movember 1-2: Rock the Mo 91X DJ and prostate cancer survivor Steve West will broadcast nonstop for the cause, collecting donations and raffling prizes.

December 3: Mos & Hos This third annual throw-down (7:30-10:30 p.m.) promises to fill East Village’s Bootlegger with the bushiest Mos and classiest… ladies. Live band, raffles galore.

Suggested donation: $10.

Movember 13: All In A “Mo Stacks” poker tournament will shuffle up and deal at Stone Brewing Company – Liberty Station.

Buy-in: $50.

Movember 19: Clash of the Stache Here’s a mid-month opportunity to compare and compete with other Mos at PB Shore Club for the best stiff-upper-lip growth to-date.

Hosted Pacifico cerveza (PacificSD is paying for the beers) at 8 p.m.; moustache contest starts at 9. RSVP at pacificsandiego.com/stache.

December 5: Hair Today, Gone Tomorrow.

The Movember Gala Parte will be another blockbuster at the new Moonshine Flats (formerly Block No. 16). This official end to the facial fun will pack the place for a wild costume contest and the crowning of San Diego’s Man of Movember. Admission: $10.

—Ron Donoho

11/18-24: San Diego Bay Wine and Food Festival

11/24

11/26

11/2: Great Urban Race Location: Race starts and finishes at 702 Fifth Ave., Gaslamp Admission: $65-$75 Info: greaturbanrace.com Compete in a scavenger hunt/race through the city for cash and prizes.

11/3: Run, Rock and Wine 5K/10K Location: De Anza Cove, Mission Bay Park Admission: $44 for 5K, $46 for 10K Info: victoryruns.com Live rock ‘n’ roll, a beer-and-wine garden and an awards ceremony await competitors and spectators at this race around Mission Bay Park.

11/3: Shelter Island 5K Run/ Walk Location: North Harbor Dr., Point Loma Admission: $48 Info: shelterisland5k.com Proceeds benefit the Homes for Our Troops foundation.

11/10: San Diego Duathlon Location: East Mission Bay Dr., Mission Bay Park Admission: $70-$85 Info: sandiegoduathlon.com Kinda like a triathlon (minus the swim), this race challenges participants to a 1.5-mile run, followed by a 20K bike ride, followed by another 2.5-mile run.

11/10: Fight for Air Walk Location: Embarcadero Marina Park South, Downtown Admission: $100 fundraising suggestion Info: lung.org Walk a three-mile loop from Seaport Village to the Midway Museum and back in support of the American Lung Association.

Location: Various locations; final event at Embarcadero Marina Park North, Downtown Admission: $35-$350 Info: sandiegowineclassic.com Now in its 10th year, this annual event lures 10,000 wine and food enthusiasts downtown with five days of cooking classes, celebrity chef dinners and gourmet tasting events that highlight 200 wine/spirits purveyors and more than 70 local restaurants.

Fall Festival Location: S. Coast Hwy. 101, Encinitas Admission: Free Info: encinitas101.com Soak-in ocean views, live music and and Stone beers while strolling the coast and shopping at 450 vendor booths of arts, crafts and food.

What’s Afoot Running Events

So You Think You Can Dance Live Tour Location: Civic Theatre, Downtown Admission: $42.50-$52.50 Info: sandiegotheatres.org Watch the top 10 finalists from Season 10 of Fox’s Emmy Awardwinning series take the stage to perform dance routines.

11/15-17: Susan G. Komen San Diego 3-Day Location: Starting point at Del Mar Fairgrounds Admission: $90 registration plus a $2,300 fundraising commitment Info: the3day.org Help find a cure for breast cancer by participating in this 60-mile trek along San Diego’s coastline (from the Del Mar Fairgrounds to Petco Park) over the course of three days.

t hir t y - t hr e e [ november 2 0 1 3 ]

11/3: Race for the Cure Location: 6th Ave. and Palm St., Balboa Park Admission: $35-$45 Info: komensandiego.org Run or walk this scenic 5K through Balboa Park to raise money for Susan G. Komen for the Cure.

11/17: Silver Strand HalfMarathon and 5k Location: Silver Strand Blvd., Coronado Admission: $20-$85 Info: kozevents.com Run, walk or skate a 5K, 10-miler or half-marathon from Coronado to the Imperial Beach Pier Plaza, where live entertainment, food and a beer garden await. Proceeds benefit HeadNorth (a nonprofit focused on spinal cord injuries) and the Challenged Athletes Foundation.

11/23: The Fit Foodie 5k Location: Embarcadero Marina Park South, Downtown Admission: $55-$125 Info: sandiegowineclassic.com/ thefitfoodie Lace up for this 5K that culminates with more than 5,000 people enjoying the incomparable culinary experience of the San Diego Bay Wine & Food Festival’s Grand Tasting event.

11/28: Oceanside Turkey Trot Location: Coast Hwy., Oceanside Admission: $33-$45 Info: osideturkeytrot.com Support O-side’s schools and charities Thanksgiving morning at this eighth annual 5-mile or 5K run/ walk.

11/28: Father Joe’s Thanksgiving Day 5k Location: San Diego Museum of Man, Balboa Park Admission: $35-$40 Info: thanksgivingrun.org Proceeds from this Turkey Day 5K through Balboa Park support homeless families throughout San Diego.

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COOLTURE ARTS

reality bites a slice of life after television with masterchef finalist natasha crnjac

B y F ra n k S abat i n i J r .

P ho t os by P a u l B o D Y

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hen a flock of lambs was released onto the set of Fox TV’s MasterChef amid a roomful of finalists vying for $250,000, contestant Natasha Crnjac of La Jolla started thinking about tortellini.

Required to use any cut of the wooly species to prepare a dish, she went straight for the brain, stuffing it into pasta pillows she plated with saffron butter and tomato reduction.

The intense, 60-minute cooking challenge was among dozens of others Crnjac excelled at during Season 4 of the elimination-style reality-TV series, thus advancing her to a nail-biting finale that nearly concluded in a draw.

Ultimately, the three-judge panel, which included fiery celebrity chef Gordon Ramsay, awarded the First Place prize to Crnjac’s East Coast opponent, Luca Manfe.

“Luca and I were the most competitive, which is why we were both standing in the end.

It essentially came down to our desserts,” Crnjac says, referring to the final three-course cook-off in which they each, coincidentally, made panna cotta (creamy Italian dessert).

Crnjac used coconut yogurt and passion fruit in hers; Manfe risked basil in his. The latter proved edgier, despite dramatic indecision among the judges before the winner was announced.

After seeing her husband and toddler only once during a demanding, three-month sequestration while taping MasterChef in Los Angeles — where she lived without Internet access or any outside communication, common rules in reality TV competitions — Crnjac vowed in her last sound bite on the show, “This is not the end. It’s just going to catapult me into the direction I want to take.”

“This is not the end. It’s just going to catapult me into the direction I want to take.”

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Learn to make Natasha Crnjack’s homemade pizza on page 39.

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ife after MasterChef has indeed fueled the South African-born chef to move full-speed ahead. “I went right back into the kitchen with everything I learned, along with the fast pace of cooking that I became used to after making 43 dishes on the show in 60 minutes or less,” she says. “When I returned home, my husband told me to slow down.”

Crnjac recently launched a venture of pop-up dinners, which she conducts at San Diego-area residences and beaches. Before the gastronomic adventures, guests are given treasure hunt-type clues about the venues via Facebook, Twitter and Crnjac’s website, natashacrnjac.com.

The dinners, several of which she’s thrown since the first one in August, seat 20 people and involve up to 10 courses.

“I’m taking little parts of dishes I cooked on MasterChef, but raising them to the next level for my sit-down dinners. I also create the themes and atmospheres,” says Crnjac, emphasizing that the online RSVP process is “first come, first serve.”

Her pop-up schedule goes dark in November as she embarks on a 45-day world food tour with a videographer in tow.

“My mom was born in Argentina, and my father’s from Croatia,” she says, “so I had a lot of different ethnic foods growing up. But I want to broaden my culinary experiences and document them in places I’ve never been before.”

The travel itinerary will include Vietnam, Cambodia, South America and India. And if all goes well with her pitching the footage to a television network for an intended documentary, Crnjac’s fans will once again be able to watch their favorite self-taught chef work her magic on television, only this time sans the speed, sweat and persnickety judges.

Natasha Crnjac hosts pop-up dinners in secret locations, which she reveals via social media and her website.

“I’m taking little parts of dishes I cooked on MasterChef, but raising them to the next level for my sit-down dinners.

I also create the themes and atmospheres.” t hir t y - e igh t [ N O V E M B E R 2 0 1 3 ]

home slice MasterChef and home (and pizza) maker Natasha Crnjac’s winning pie recipe Marinara Sauce (made ahead of time) 2 tbsp. extra-virgin olive oil 1/2 cup minced onion 1 tbsp. chopped fresh Italian parsley leaves 1 large clove garlic, minced 4 cups fresh tomato puree 1 large fresh basil stem with leaves removed 1 tsp. sea salt, preferably gray salt Heat oil in large pot over moderate heat. Add onion and sautÊ until translucent.

Add parsley and garlic and cook to release their fragrance. Add tomatoes, basil and salt. Simmer until reduced to sauce-like consistency, stirring occasionally so nothing sticks. The timing will depend on ripeness and meatiness of tomatoes and size of pot.

Pizza Dough (made ahead of time) 2 cups flour 1 tbsp. yeast 1/4 tsp. salt 1 tbsp. sugar 2/3 cup lukewarm water (plus an additional 2 tsp. water) Mix 1 cup of flour with all other ingredients. Gradually add second cup of flour until it forms a ball. Use hands to form and knead dough. Let dough rest 10-15 minutes in a bowl covered with dishtowel or plastic wrap to keep it warm.

For assembly 1 cup baby arugula 6 slices prosciutto 2 large heirloom tomatoes 6 oz. goat cheese 1/2 cup flour 1/2 cup lemon olive oil 1 cup marinara sauce 1 pizza dough 1 pizza stone Preheat oven to 400 degrees Fahrenheit. Place pizza dough on floured flat surface and knead into a circle. Let dough come to a rest for a few moments between rotations to make it easier to mold into round pizza shape. Once ready to place dough on pizza stone, brush olive oil all over dough. Place pizza in the oven for 5 minutes, then remove from oven and cover with marinara, dress with toppings (goat cheese, tomatoes) and then bake for another 10-12 minutes.

Once pizza is done, remove from oven, add prosciutto. Add arugula on top of the pizza, dress pizza with lemon olive oil. Slice and serve. Voila!

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To Say the Yeast Local writer pours energy into new beer book by ro n do n oho

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ith his byline appearing in more than 20 publications, San Diego beer maven Brandon Hernández estimates he’s brewed up nearly 500 suds-centric articles over the past seven years.

“PacificSD was actually the first to let me write about beer, in 2007,” he says. “At the time, everybody was saying, ‘Why should we be writing about just beer?’”

Back then, Hernández wrote a story about 20 brewhouses for PacificSD, thereby documenting most of the county’s offerings at the time.

Today, his new e-book covers 70-plus breweries, brewpubs and tasting venues.

Arriving in time for San Diego Beer Week (November 1 to 10), Hernández’ San Diego Beer News Complete Guide to San Diego Breweries is akin to a Zagat restaurant guide — but for brewhouses — providing ratings for quality, service and setting.

The spot that earned the e-book’s highest mark

for quality (scoring a 49 out of 50) is AleSmith Brewing Company. That, in light of Hernández’ being employed as a communications specialist for Stone Brewing Co., lends credibility to the book’s assertions about the local craft beer scene.

“With help from a panel of industry experts, this book is based on my experience over the years,” Hernández says.

Since writing that first story for PacificSD way back when, this beer-lover has made serious headway, rising to the top of his class… and glass. Check out his new e-book on Amazon.com and read his guide to San Diego Beer Week on page 98 of this magazine.

Taster’s Choice Excerpts from Brandon Hernández’ new e-book Karl Strauss Brewing Company BEER 40 SERVICE 21 SETTING 21 EXTRA 4 This year, San Diego’s longestrunning brewing company postProhibition redesigned its Pacific Beach production brewery to include a tasting bar outfitted in reclaimed brewery materials like palate and barrel wood, joining nearly every one of its local contemporaries. With simple yet stylish décor plus seating indoors and on outdoor picnic tables, it’s a relaxed and good-looking place to get a taste of the company’s wide range of ales and lagers.

F O R Ty

Belching Beaver Brewery BEER 38 SERVICE 21 SETTING 18 EXTRA 2 In less than a year, this operation has made a great deal of headway behind head brewer and Coronado Brewing Company transfer Troy Smith. The beers, which run the gamut from a honey ale and saison to several India pale ales and stouts, have been of better quality than most start-ups, enough that the company was able to open a second facility — a tasting room in San Diego’s foodie and craft beverage hub, North Park. There are plans for packaging beer in the near future.

[NOVEMBER 2013]

Port Brewing / The Lost Abbey BEER 47 SERVICE 23 SETTING 20 EXTRA 6 Named the Best Small Brewing Company in the world at the World Beer Cup when it opened in 2006, this dual-personality operation has continued to excel, especially the avant-garde, Belgian-inspired The Lost Abbey component. Acclaimed master of barrel-aging Tomme Arthur crafts sour, Brettanomycesspiked, and liquor-laced beers of mind-boggling diversity. On the Port side, brilliantly hopped West Coast-style single and double IPAs rule the day. Both lines are available at a humble but lovely tasting bar with barrels for seats and canvas paintings of its bottle art on the walls.

P U L S E { coolture }

laughing stock November’s stand-up round-up C O M P I L E D B y ca t li n dors e t

J o n at h a n W e i n e r

“Do you have a friend who drinks too much, smokes too much weed, cheats on his girlfriend, but he wants to pray before every meal? You don’t think God sees all this other stuff that you’re doing?”

—Erik Griffin on Comedy Central: Live at Gotham

11/1-2: Erik Griffin @ The Comedy Store, La Jolla, lajolla. thecomedystore.com

“You know what I love about the 1970s running shorts?

You can let your three-piece set just duck out the side. You know what I’m talking about?

Just let it duck out the side, accidentally on purpose. Don’t show the whole thing, just a little bit, the nubs.”

—Bryan Callen on Comedy Central: Live at Gotham

“Ladies, next time your man pisses you off, do not give him the silent treatment. Instead, go Google the most important game of the season, sit next to him during that game and just ask him as as many f***ing questions as possible.”

11/1-3: Bryan Callen @ The American Comedy Company, americancomedyco.com

—Whitney Cummings on Whitney Cummings: Money Shot

11/16: Whitney Cummings @ Balboa Theatre, sandiegotheatres.org

nichloas tooman

“A couple of months ago, I gave my girlfriend some fancy lingerie, and she actually got mad at me. She said, ‘Anthony, I think this is more of a gift for you than it is for me.’ And I said, ‘If you want to get technical, it was originally a gift for my last girlfriend.’”

—Anthony Jeselnik on Comedy Central: Premium Blend

11/2: Anthony Jeselnik @ House of Blues, houseofblues.com (see story, page 50)

M a nd e e J o h ns o n

“What do you say if we go out on a date? Have some chicken, maybe some sex... You know, see what happens.”

—Dave Koechner as Champ Kind in Anchorman 11/7-10: David Koechner @ The American Comedy Company, americancomedyco.com

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“I’m on a bit of a dry streak recently. The last woman I was actually with was about 310 pounds. I tore that up. But you gotta understand why: I had sex with her for the exact same reason she had sex with me — for the story.” —Brad Williams on Live at Gotham 11/8-9: Brad Williams @ Mad House Comedy Club, madhousecomedyclub.com

“Asian chicks have dark-purple vaginas. If Barney had a vagina, that’s what it would look like. If it were a jacket, Prince would wear it. That’s why black guys love Asian chicks — they think there’s grape drink down there.”

—Bobby Lee on The Kevin Nealon Show 11/14-16: Bobby Lee @ The American Comedy Company, americancomedyco.com

“This country’s bad with money. Here’s how you know: we’ve picked a guy to be president who’s spent half-a-billion dollars to get a job that pays 400,000. And we put him in charge.”

—Paul Ogata on Comcast’s West Coast Comics J e r e m y J o h ns o n

11/15-16: Paul Ogata @ Mad House Comedy Club, madhousecomedyclub.com

“A pirate walks into a bar and he’s got a steering wheel in his pants. The bartender says, ‘Hey, you’re not gonna get any rum ’til you tell me why you’ve got a steering wheel in your pants.’ The pirate says, ‘Argh, it drives me nuts.’”

—Michael Winslow at the Edinburgh Festival 2011 11/22: Michael Winslow @ Casino Pauma, casinopauma.com

“If you look at the Bible and you look at Adam and Eve in the Garden of Eden, we all know who sinned first. Ladies, do you have to eat everything?”

—Daniel Tosh on Comedy Central: Premium Blend 11/23: Daniel Tosh @ Pechanga Resort & Casino, pechanga.com

“My cat’s my buddy, man.

Me and him get high together. You get high with a cat? That’s my boy ‘n’ stuff. You know, he’s a little messed up, he owes me like 40 dollars, but I’ll get him high. I gotta take care of him every once in a while.” —Joey Diaz on Loco Comedy Jam 11/29-30: Joey Diaz @ The American Comedy Company, americancomedyco.com

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P U L S E { ARTS }

10/24-1/10: The Complete Frida Kahlo: Her Paintings. Her Life.

Her Story. The Exhibition.

Barracks 3, NTC Arts & Culture District at Liberty Station thecompletefrida.com More than 100 replicas of Frida Kahlo’s paintings and personal items are on display at this touring exhibition, which also includes actual photos of the Mexican surrealist painter and cultural icon.

ART sEEN

November art gallery and museum openings and exhibits B y P a t ricia B . D wy e r

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11/1-2/25: “By the Light” by Noah Doely San Diego Museum of Art, Balboa Park sdmart.org Noah Doely built fake caves and photographed them in a water-filled glass tank to create these dramatic black-and-white images of dark subaqueous realms. Although the actual medium of the caves is synthetic, the images in this series explore the relationship between nature (the cave) and belief (the light).

OF NOTE: San Diego Museum of Art (SDMA) just received a $1.5 million donation from local arts patrons Conrad Prebys and Debbie Turner. The funds will be used to support the museum’s 2014-2016 programming, including SDMA’s participation in Balboa Park’s 100th anniversary celebration of the 1915 Panama-California Exposition.

11/1-12/1: Los Colores de la Muerte: A Day of the Dead Festival California Center for the Arts, Escondido artcenter.org This month-long Dia de Los Muertos celebration showcases photos of Mexican tombs, paintings of Catrinas (costumed skeleton figures), actual Catrinas and works representing cross-border collaborations with Tijuana art centers. Attend opening night for live music and dancing.

ABOVE: “Untitled #5” by Noah Doely.

BELOW: “Tres Huesudas” by Cristina Rubalcava.

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P U L S E { ARTS } {continued from page 45} 11/16-11/24: Object Object!: A Selection of Smaller Works Helmuth Projects, Bankers Hill helmuth-projects.com More than 70 artists created these physically and fiscally small art pieces — kept under 10 inches in any direction, and between $100 and $300 — to salute the preciousness and accessibility of smaller artworks.

11/16-12/14: “Road Movie” by Allison Wiese Space 4 Art, East Village sdspace4art.org Video installations and sculptures depict artist Allison Wiese’s cross-country road trip and explore themes in cinematography and Americana myth. (Image intentionally displayed sideways by the artist.)

“Vigilance” by Matthew Bourbon.

11/2-1/4: The works of Gisela Colon Quint Gallery, La Jolla quintgallery.com The Light and Space art movement focuses on the viewer’s visual perception, often incorporating reflective, synthetic materials to create illusory effects. Puerto Rican artist Gisela Colon uses layers of acrylic to make wall-hanging sculptures that rely on natural light to appear as pulsating orbs of ghostly luminescence.

“Irregular Rectangle Glo-Pod (Fluorescent Blue Black)” by Gisela Colon.

11/2-12/1: “Beer Feelings” by Alexander Barret Gym Standard, North Park gymstandard.com Just in time for San Diego Beer Week (November 1-10, see page 98 for more on that), this series of illustrated “emotional beer cans” depicts the sentiments and circumstances that necessitate the guzzling down of a cold one. It’s destined to be silly and hilarious.

11/6-1/7: Put A Bird On It Distinction Gallery, Escondido distinctionart.com Inspired by a popular skit from the Independent Film Channel series Portlandia, this exhibition is dedicated to art with birds in it.

11/9-12/8: Splice Thumbprint Gallery, La Jolla thumbprintgallerysd.com

“Toygami” by Hello Wolverine.

A couple dozen local artists display combinations of pop culture references in any medium(s) they choose.

“Beer Feelings” by Alexander Barret.

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P U L S E { ARTS } {continued from page 46} 11/16-12/7: “Double Exposure” New Works by Leo Docuyanan and Mike sumoto Canvas Gallery, Downtown Photojournalists Leo Docuyanan and Michael “Mike Sumoto” Herana are showing their fine art photos that depict the cultures of the cities they frequent, primarily San Diego and San Francisco. The show is a “double exposure” in two senses: many of the photos are dually exposed (two overlapping images), and both photographers are presenting the same subject matter in their own styles.

“Harbor Drive”

by Mike Sumoto.

“A Tetrachromat Moon”

by Concetta Antico.

11/19: I Eat People: Children’s Monster Art Space 4 Art, East Village sdspace4art.org Embrace the creepy corners of children’s imaginations at this one-night exhibition, featuring more than 100 monster-inspired works by artists aged 3 to 13.

Enzo Monster” by Pablo.

11/16: “Divine Intervention” by Concetta Antico Antico Fine Art, Mission Hills concettaantico.com Tetrachromats are people who have four cone cells in their eyeballs (versus the normal three) and can therefore see 100 times more colors than the average human. See local tetrachromat artist Concetta Antico’s latest body of work… and take her word for how colorful it really is.

F O R T Y - E I G H T [NOVEMBER 2013]

UNFair Art San Diego breaks FROM TRADITION

“Mowing the Lawn” by Avery Lawrence.

WITH THE TYPICAL art fair

By Patricia B. Dwyer

Back for its fifth year, San Diego’s largest contemporary art fair is bigger than ever. ART SAN DIEGO (ASD) will bring more than 13,000 visitors from around the globe to see 60 interdisciplinary exhibitors from near and far.

The four-day event (November 7 to November 10) at the Activity Center in Balboa Park will be divided into four sections called “districts”: contemporary art, contemporary product and furniture design, midcentury and modern art, and solo artists booths.

“ASD 2013 will incorporate both artists and designers who offer a more interactive environment,” says ASD founder and executive director Ann Berchtold. “Viewers are less frequently expected to admire works simply hung on the wall. Instead, they’re called on to participate in the exhibition actively, which frequently leads to more immersive and moving experiences.”

Along with artist exhibitions and live performances, ASD will host talks on collecting art. The goal of these experiences is to propel visitors to purchase the participating artists’ “investment grade” works, as Berchtold describes it.

“It is important to any community that people collect and invest in art,” she says. “And due to the nature of the costs involved with putting on an event of this size, this endeavor will only be successful and continue if people buy art from artists and galleries.”

This year’s theme, [COLLIDE], focuses on and encourages the intermingling of art forms including fashion, film, dance and digital art.

ASD’s attendance rates have risen 30 to 50 percent each year, which Berchtold attributes to San Diego’s growing mix of “creative collisions.”

“It’s an exciting time to be in San Diego,” she says.

11/7-11/10: ART SAN DIEGO Contemporary Art Fair Balboa Park Activity Center, Balboa Park Day passes: $15 artsandiego2013.com

“Skull Mickey”

by Pat Kim.

11/23-12/10: “Pop Art Inked” Visual Shop, North Park visualshopsd.com For Visual Shop’s first exhibition at its new North Park location, SD-too. com, a San Diego tattoo artist directory website, organized this show of local tattoo artists’ non-fleshy Pop Art interpretations.

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The

Dark

Night

By Kyle Hall / Photos by Nicholas Tooman hair and make up by aubree hill for hair by aubree

( ( Comedy Central’s prince of darkness comes to San Diego for an evening of wit and macabre

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ome of life’s realities are so tragic, making light of them would be contemptible. Comedian Anthony Jeselnik disagrees.

“A lot of times, people will see my standup and say, ‘How could you make that joke about cancer?’” he says. “Well, you laughed at my joke about AIDS, so f*** you.”

The all-American-looking comedian with an arrogant, sociopathic stage-presence got his first shot at the limelight during a 2009 Comedy Central Presents television special.

Excelling at making people laugh about things they know they’re not supposed to, he made it onto Comedy Central’s list of the “9 Best Breakout Comedians of 2009” alongside nowbig names like Whitney Cummings (star of NBC’s Whitney) and Aziz Ansari (NBC’s Parks and Recreation).

Shortly thereafter, Jeselnik landed his dream job, writing for Late Night with Jimmy Fallon.

That behind-the-scenes gig gave way to his on-camera notoriety, propelled in part by brutal jokes he told during the Comedy Central Roasts of Donald Trump (2011), Charlie Sheen (2011) and Roseanne Barr (2012).

Jeselnik to Trump: “Donald, you’ve got a great sense of humor. You’ve been so happy to embarrass yourself on Saturday Night Live — and in the casino business… I’m not even sure if you’re aware of this, but the only difference between you and Michael Douglas from the movie Wall Street is that no one’s going to be sad when you get cancer.”

To Sheen: “The only reason you got on TV in the first place is because God hates Michael J. Fox… You’ve convinced more women to have abortions than the prenatal test for Down syndrome.”

To Barr: “Roseanne, even though you are a feminist icon, so many men have gotten rich off of you — Tom Arnold, John Goodman, the guy who owns The Cheesecake Factory… But here’s something positive, because you had gastric bypass surgery in 1998, and then you beat it.”

Jeselnik enjoyed critical acclaim for his comedy albums Shakespeare (2010) and Caligula (2013). His knack for flawless misdirection and ruthless one-liners, which are often as mentally

challenging as they are dark (“I’ve spent the last two years looking for my girlfriend’s killer… but no one will do it”), landed him his own Comedy Central show in February 2013.

A twisted take on traditional late-night talk shows, The Jeselnik Offensive features a not-so-traditional monologue by the namesake host, occasional pre-recorded bits and a topical discussion with a rotating panel of comedians.

The twist: instead of focusing on entertainment news, pop culture and politics, The Jeselnik Offensive takes aim at the dark, more prevalent side of current events, totally disregarding established rules of engagement.

As the name suggests, things get offensive.

“Jim Gaffigan would say he likes edgy humor, too, but he also likes talking about bacon, and you can’t do both,” says Jeselnik.

“You can’t go cancer/bacon; you have to pick one. He chose bacon; I chose cancer.”

Having recently wrapped the second season of his new show, Jeselnik’s back on the comedy circuit, filling larger venues and performing his dark art for sold-out crowds across the country.

PacificSD caught up with Comedy Central’s most caustic character to get the lowdown on his rapid rise. Much like during his live act, he didn’t pull any punches during the interview. His particular brand of humor isn’t for everyone, but that’s ok. As Jeselnik put it during his first Comedy Central Presents special: “I understand I’m not for everybody.

But, you should probably read more.”

Catch Anthony Jeselnik live, November 2 at House of Blues in the Gaslamp.

PacificSD: You assume the onstage persona of an asshole, sometimes calling yourself a “dick.” Does that persona ever cross over into your real life?

Anthony Jeselnik: The only time it would fif t y - o n e [ N O V E M B E R 2 0 1 3 ]

get bad is when I would get drunk, especially when I first got into comedy. I would say things to people and burn a lot of bridges early on. Insults to me are just as funny as jokes. Let’s say we’re in a room with a bunch of people, and I make fun of you, and everybody laughs. Then I think you and I should be cool, because it was funny. But, people don’t feel that way, you know, at all.

At all.

What led to the development of that persona?

A.J.: Because I was a young, good-looking white kid walking up on stage, and there are a million of us trying to break into comedy.

Nobody cared what I had to say, and they didn’t like me immediately. I thought that was interesting. Why not play into the villain role?

Instead of trying to make them like me, I’ll make them hate me, but be so good at it that it doesn’t matter. You can get upset about a cancer joke, but if the guy telling it is such a jerk, it takes some edge off. You don’t want your friends to be too cocky, but you want the starting quarterback of your football team to be cocky. I thought that’s what I’m going to do — I’m going to be this cocky jerk so I can get away with cancer jokes.

What joke are you most proud of?

A.J.: I think my favorite joke would have to be my motorcycle joke. (“When I finished high school, I wanted to take all of my graduation money and buy myself a motorcycle, but my mom said no. You see, she had a brother who died in a horrible motorcycle accident when he was 18... and I could just have his motorcycle.”) That joke always kills, and I almost didn’t do it. I wrote it, and it seemed almost cliché. The thing I love about comedy, especially with jokes, is the line between genius and cliché is so thin. So thin. That joke is just so simple, but works every time.

D a nn y f e l d

Anthony Jeselnik with Joan Rivers and Dave Attell on the set of The Jeselnik Offensive.

Jeselnik stars in his namesake show on Comedy Central.

Tyler golden

Which of your jokes has bombed the hardest?

A.J.: I think jokes are like clocks: it either works perfectly, or it doesn’t work at all. I remember I had this one I loved, but could never get it to work. It was, “I thought I was a father once, but then they did a blood test on the baby... and the baby died.” I thought it was this amazing joke, and it just never got a peep of laughter. Never. I don’t know that there’s a joke that made the audience more upset. I always have a couple that I’m like, “I’m going to tell this for me. I know you’re not going to like it, but it’s ok not to like every single joke.”

Was it difficult writing for Late Night with Jimmy Fallon, given that his comedic voice is so much different from yours?

A.J.: The only reason I do The Jeselnik Offensive is because I worked on Fallon and I would have these ideas that would never work for Jimmy Fallon. I thought, “If I had my own version of this, what would it look like?” I would never say “We can’t make a joke about that guy; he just died.” That’s all we would have made jokes about are the guys who just died, because that’s just really fun for me. fif t y - t wo [ N O V E M B E R 2 0 1 3 ]

“If it’s not going to be a bloodbath,then don’t invite me to your party.That’s all I do.” fif t y - t hr e e [ N O V E M B E R 2 0 1 3 ]

“The thing I love about comedy, especially with jokes, is the line between genius and cliché is so thin. So thin.”

fif t y - fo u r [ N O V E M B E R 2 0 1 3 ]

When you appeared on the Comedy Central Roast of Donald Trump, you weren’t exactly a household name. How has your life changed since?

A.J.: It changed like night and day, and not just in terms of how people perceived me. I’ll get people coming up to me after the shows saying, “I never knew who you were until after the roast.” And, I’m like, “That’s not an insult, that’s how careers work.” The roast was a big deal for me. For the Trump roast, I felt like this was my life. If I blow this, I’ve blown my life.

But after the Trump roast, it was the opposite; I completely chilled out. It felt like I won my first Super Bowl or something, and the rest of my career I could just enjoy. People started to come out to see me perform, as opposed to going to see comedy and wondering who this guy was telling one-liners about dead babies. It was people who were coming to see [me] do these jokes, which changed everything.

Why didn’t you take part in the recent roast of James Franco, and what are your thoughts on how it went?

A.J.: You didn’t get the comic ringers, but I thought there were still bright spots. I thought Natasha Leggero kind of carried my torch for me, to come up and say really mean things. I thought Jeff Ross was amazing, as always. People say they like it when it’s just friends hanging out, but they don’t really like that. They really want a blood bath.

They want someone to come up and get killed.

And if it’s not going to be a bloodbath, then don’t invite me to your party. That’s all I do.

Your parents made a recent appearance on your show. They’re obviously good sports, but are they ever offended by your work?

A.J.: I’m sure there’s a dead baby joke they don’t like, but it’s mostly when I bash religion. I’m an atheist, but I was raised Catholic, and they still like, pretend. When I come home for Christmas, they’re like, “You’re going to Christmas Mass.”

And I’m like, “I just shot God in the chest on my last episode. I’m not doing it.” And they make me do it anyway, so they’re ignorant about it. They just pretend I’m still going to heaven.

During your first Sacred Cow segment on The Jeselnik Offensive (a pre-recorded bit centered on subjects thought too taboo to joke about), you went after cancer, and did standup for a room full of cancer patients and survivors. Did things get weird, or were they as receptive an audience as they appeared to be?

A.J.: The only thing that was weird about the cancer thing is I didn’t know we were getting real cancer patients for the segment. That was the first thing we shot, ever, for this show. We didn’t really get word on it until I got in there, and they told me, “No, they’re real. But, we have this one actress who recovered from cancer, and we’re going to put her in a bald wig.” So, I thought, “Let’s try to do things with her,” but she was such a bitch about

it. Like, compared to the other cancer patients, she was not game at all. They had a great time and they were there for free, but the one actress who was paid to be there was really uncomfortable, and every time we tried to interact with her, it was a disaster.

What are the best notes you’ve received from Comedy Central about The Jeselnik Offensive?

A.J.: There was one joke I did about the woman from The Bachelorette who killed herself, that went, “Finally, one of those dumb bitches learned how to tie the knot.” And they were like, “NOOOOO!” I fought all the way up to the head of Comedy Central, and he calls the woman from Standards and Practices and says, “Why do you gotta be such a dumb bitch about this?” I thought it was the most amazing “you’ve got my back” thing ever. The thing that drives me crazy about notes is there’s so much of a gray fif t y - fi v e [ N O V E M B E R 2 0 1 3 ]

area. If I say it this way, it’s ok, but that way, it’s not. Like, if I can’t shoot God, but they say I can shoot someone else — that’s when I lose it. It’s the hypocrisy of notes.

You recently performed in San Diego at The American Comedy Co. Did you have any memorable moments while in town?

A.J.: There are certain cities where they get it more than others. I don’t know why, but San Diego is one that just really seems to dig me. The only real memory I have is doing the morning show [on Fox 5], and they kept trying to show clips, but the sound wouldn’t work. So I was just slamming them. I ruined everyone’s life on that morning show. I think the clip is still online, which is pretty fun to see. I remember the guy interviewing me was so uncomfortable, that I was just going to kill him. That was a lot of fun. [Editor’s note: Google “Anthony Jeselnik roasts FOX5”… It’s worth it.]

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Gourmand

Savor a progressive menu linking San Diego chefs to their favorite dishes

Back by popular demand (by several of the city’s top chefs), PacificSD proudly presents the third annual Chain of Gourmand, wherein a local chef cites his or her favorite dish, and then the maker of that dish calls out his/her fave, and so on, up to a perfect 10.

To keep things fresh, the chefs selected the dishes that had them seeing stars from the bumper crop of San Diego restaurants that opened within the past year.

Speaking of stars, this year’s culinary chain gets rolling, literally, with Natasha Crnjac (see interview, page 35), a FOX TV MasterChef finalist from La Jolla.

“My husband and I got a sitter and had a nice date night at The Hake Kitchen & Bar,” Crnjac says. “It isn’t far from where we live, so we rode our bicycles.”

Natsha Crnjac’s favorite dish: Steamed mussels at The Hake Kitchen & Bar Created by chef Roberto Craig

The Hake Kitchen & Bar (Opened June 2013) 1250 Prospect St., Ste. B10, La Jolla 858.454.1637, thehake.com

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loved the steamed mussels served in a broth infused with saffron and chorizo,” says MasterChef Natasha Crnjac. “I cook with saffron as well, and this was used judiciously. The dish paired great with Chardonnay.”

Chef Roberto Craig steams large black mussels from Northern California in their own broth, which he spikes with chorizo, white wine, mustard and saffron.

He adds lemon, oil and parsley at the end, giving the dish a clean, crisp flavor with a spicy aftertaste (from the chorizo). Served with grilled rustic bread, the appetizer could pass as an entrée.

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Chef Roberto Craig’s favorite dish: Flatbread pizza du jour at Amaya La Jolla Created by chef Camron Woods

Amaya La Jolla (Opened March 2013) 1205 Prospect St., La Jolla 858.750.3695, amayalajolla.com

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riot of baby organics blanketed the flatbread pizza du jour when The Hake Kitchen & Bar chef Roberto Craig visited Amaya La Jolla for lunch. “I could clearly taste every vegetable on it, right down to the sugar snap peas and squash blossoms,” Craig says. “It was a colorful, beautiful dish. The crust was also excellent... crunchy, but not dry.”

Seasonal bounties from Suzie’s Farm in Imperial Beach dictate the daily incarnations of Amaya’s vegetable-topped flatbreads. These can include roasted beets, pea tendrils and zucchini, complemented by goat cheese. Chef Camron Woods intersperses the daily rotation with meat versions as well, using various sausages from his charcuterie supply. Made fresh daily, the dough contains a little honey for good measure. “I grew up in South Carolina, so I’m not a huge fan of really weird pizzas, but fresh vegetables and cured meats work well,” Woods says.

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Chef Camron Woods’ favorite dish: The Scotch egg at Soda & Swine Created by chef Jason McLeod

Soda & Swine (Opened February 2013) 2943 Adams Ave., Normal Heights 619.269.7632, sodaandswine.com

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he Scotch egg at Soda & Swine is technically perfect,” says Amaya La Jolla chef Camron Woods. “It’s a classic English dish that you rarely find in the United States. The sausage wrapping wasn’t lopsided, and it was perfectly crisped on the outside. There’s a little bit of spicy heat in the meat, but not too much.”

Sharing menu space with a variety of hand-rolled meatballs, the hardboiled egg is encased with chorizo and coarse-ground pork sausage that chef Jason McLeod accents with onions, garlic and thyme. Seasoned breadcrumbs serve as the final sealant before the eggs are baked and flash-fried. “I ate a lot of Scotch eggs in England and always wanted to put them on a menu somewhere,” says McLeod. “People love them. On any given week, we sell up to 200.”

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Chef Jason McLeod’s favorite dish: Petrale sole a la plancha at Fish Public Created by chef Jordan Davis

Fish Public (Opened June 2013) 4055 Adams Ave., Kensington 619.281.4014, fishpublic.com

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’m a big fan of classic flavors, and the Petrale sole a la plancha at Fish Public reminds me of eating at a bistro in France,” says Soda & Swine chef Jason McLeod. “It’s a play on sole amandine, with almonds, browned butter and green beans — one of those dishes that can be a big miff if it’s not done right. This was bang on.”

Sole amandine was exactly what chef Jordan Davis had in mind when he put this dish on the menu from the get-go. He refines his browned butter sauce with white wine and “lots of lemon,” essentially turning it into beurre blanc. The sole originates from the Pacific Northwest, with the fillets weighing in at about sevens ounces per serving. Given the fish’s seasonality, Davis swaps sole for cod during winter months.

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Chef Jordan Davis’ favorite dish: Hogs and Heffers burger at Queenstown Public House Created by owners Matt Baker and P.J. Lamont

Queenstown Public House (Opened April 2013) 1557 Columbia St., Little Italy 619.546.0444, queenstownpublichouse.com

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ish Public chef Jordan Davis vows he’ll soon return to Little Italy’s Queenstown Public House for the Hogs and Heffers burger, which owners Matt Baker and P.J. Lamont discovered during their travels to Queenstown, New Zealand. Aside from the catchy name, Davis applauds the construct for its thick-cut bacon, gooey mantle of Edam cheese and flakey focaccia bun. “Being that the restaurant used to be an old Craftsman house is really cool, too,” he says.

“We use the exact same recipes from Fergburger, in Queenstown, where we trained with the owner during our first visit down there,” says co-owner Matt Baker, who also co-owns (with Lamont) Bare Back Grill in Pacific Beach and Raglan Public House in Ocean Beach. Along with a lamb burger that appears on all three menus, the Hogs and Heffers is a top-seller made with grass-fed beef. It’s garnished with tomato chutney and garlic aioli. “The fact that it wasn’t just mustard and ketchup intrigued us,” Baker says. six t y [ N O V E M B E R 2 0 1 3 ]

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Matt Baker’s favorite dish: Buttermilk fried quail at Sea & Smoke Created by chef Matt Gordon

Sea & Smoke (Opened July 2013) 2690 Via De La Valle, Ste. D-210, Del Mar 858.925.8212, seaandsmoke.com

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he buttermilk fried quail at Sea & Smoke was a no-brainer for Queenstown Public House co-owner Matt Baker, who gravitated to the dish because of its scarcity on local menus. “Anytime you see quail, you’ve got to give it a try,” Baker says, commending the dish’s tangy fried coating, juicy meat and kicky sauce.

Sea & Smoke chef-owner Matt Gordon (also the chef-owner of Urban Solace in North Park, and Solace & The Moonlight Lounge in Encinitas) recently added the partially de-boned birds to his menu, stuffing them with farro and currants before dredging them in buttermilk, organic Worcester and seasoned flour. Weighing about four and a half ounces each, they fry to a Southern-style crisp in 14 minutes. Housemade Romesco sauce — involving pureed peppers, onions and almonds — lends a Spanish accent. six t y - o n e [ N O V E M B E R 2 0 1 3 ]

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Matt Gordon’s favorite dish: House-smoked grass-fed beef brisket at Great Maple Created by owner Johnny Rivera

Great Maple (Opened February 2013) 1451 Washington St., Hillcrest 619.255.2282, thegreatmaple.com

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ea & Smoke chef-owner Matt Gordon, who loves going out for breakfast, recently found himself diving into the house-smoked, grass-fed beef brisket hash at Great Maple. “I actually went to the kitchen door afterward and told the staff how much I enjoyed it,” Gordon says, referring to the “nice smoky flavor and how the meat was cooked just right.” Despite sharing the egg-topped dish with his wife, he says, “It was hearty enough that we couldn’t finish it.”

The hash is super-charged with smoked bacon, charred kale, cherry tomatoes and piquillo red pepper sauce. The addition of peewee potatoes adds a shot of carbs, although that’s no excuse for passing up the hot donuts circulated throughout the brasserie-style dining room during breakfast. Owner Johnny Rivera, who conceived the dish, says the veggie components in the hash change seasonally. six t y - t wo [ N O V E M B E R 2 0 1 3 ]

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Johnny Rivera’s favorite dish: Tagliatelle carbonara at Veladora Created by chef Eric Bauer

Veladora (Opened November 2012) 5921 Valencia Cir., Rancho Santa Fe 858.759.6216, ranchovalencia.com

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he unconventional inclusion of cauliflower and lemon zest in Veladora’s tagliatelle carbonara struck a high-note for Great Maple owner Johnny Rivera. “They added a unique freshness to the salt and fat of the pancetta that I haven’t seen before in carbonara,” he says. It’s available as an entrée, but Rivera ordered it as a small plate. “I’m a big fan of this dish and the Pecorino cheese and egg that go into it,” he says. “Because it’s so heavy, the smaller portion is terrific, because it’s less of a commitment.”

Chef Eric Bauer added the classic Roman dish to Veladora’s menu in early summer, although it will evolve in the coming months to include winter vegetables. His goal is to add healthy components to the carbonara with seasonally compatible organics that take it beyond its traditional foundation of egg, cheese and cream. six t y - t hr e e [ N O V E M B E R 2 0 1 3 ]

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Chef Eric Bauer’s favorite dish: Center-cut rib eye at AVANT Created by chef Nicolas Bour

A V ANT (Opened in June 2013) 17550 Bernardo Oaks Dr., Rancho Bernardo 858.675.8550, avantrestaurant.com

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eladora chef Eric Bauer recently found his favorite steak dish at Rancho Bernardo Inn’s AVANT, in the form of a prime center-cut rib-eye crowned with torpedo onions and chanterelle mushrooms. The dish further wows with organic Yukon Gold potatoes cooked three times in duck fat.

AVANT chef Nicolas Bour smokes the 14-ounce rib-eye for 15 minutes before grilling it to a glistening finish. “I love cooking over wood, and we don’t have that here, so the smoking allows me to get a mesquite flavor in the meat.” The all-natural steaks hail from Vintage Meats in El Centro, while the thrice-cooked tubers originate from regional farms. Bour assures that the dish will stick around through the holidays. six t y - fo u r [ N O V E M B E R 2 0 1 3 ]

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Chef Nicolas Bour’s favorite dish: Loch Duart salmon at Blue Ribbon Rustic Kitchen Created by chef Marlaw Seraspi

B l u e R i bb o n Rustic Kitchen (Opened June 2013) 530 University Ave., Hillcrest 619.501.6795, blueribbonrustickitchen.com

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he Loch Duart salmon en papillote at Blue Ribbon Rustic Kitchen is really good and not over-manipulated,” says AVANT chef Nicolas Bour. “There’s no butter or cream in the recipe, which is hard to find. They instead serve it with a straightforward herb puree that is very satisfying and healthy.”

Cooked in parchment paper, the salmon steams to a tender, flaky finish. (Thank the French for this virtuous method of cooking fish.) In keeping with Blue Ribbon Rustic Kitchen’s rustic European theme, the fillet is plated with parsley pistou, baby artichokes and sautéed spinach.

“When customers open the parchment paper at their tables, they’re hit with a blast of aromatic steam from the fish and the broth and the vegetables that go inside it,” says Blue Ribbon chef Marlaw Seraspi. “There’s a ton of flavor in there.”

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TH E L A T E S T D I S H See food, then eat it...

WIN $2,000 IN GIFT CARDS PacificSD is giving away $100 from every restaurant in this dining guide

E N T ER T O W I N A T P A C I F I C S A N D I E G O . C O M Play every day at facebook.com/pacificsd

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Rum-marinated duck breast with a sweet corn and pickled Fresno chili purée, served with pig fat-roasted potatoes.

sea & smo k e A hundred years ago, way before “comfort food” was even a thing, people ate what tasted good, what made them feel just right.

Meat lived at the ranch, vegetables grew at the farm, seafood was caught right before dinner.

At Sea & Smoke, the trend is providing a satisfying eating experience like the ones that existed before dining trends did. With chef Matt Gordon (also the chef/owner at Urban Solace in North Park, and Solace & The Moonlight Lounge in Encinitas) at the helm, this American-style brasserie impassions patrons with fresh interpretations of classic dishes that celebrate simplicity and wholesome integrity. It’s Gordon’s commitment to healthful living that makes him serve responsibly sourced meats, seafood and vegetables. It’s what he does with these ingredients in his restaurant’s wood-fired oven that makes Sea & Smoke the hot topic of North County’s culinary conversations. From breakfast to late-night, and gluten-free to gluttonous, this is where real food happens.

Sea & Smoke | 2690 Via de la Valle, No. D210, Del Mar 858.925.8212 | seaandsmoke.com

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cafe co y o t e Brightly colored fresh vegetables, slow-cooked juicy meats and piping-hot tortillas made by hand with amor y pasión comprise traditional Mexican cuisine. Add sparkling fountains, tiled courtyards and crooning mariachis to the spicy authenticity, and you have the ingredients of a fiesta legítima!

Tequila Lime Shrimp, sautéed in a delicious combination of tequila, lime, cilantro and garlic; served over a bed of Mexican rice with black beans and a café salad.

Cafe Coyote | 2461 San Diego Ave., Old Town 619.291.4695 (HOWL) | cafecoyoteoldtown.com

Prince Edward Island mussels in coconut milk with pickled ginger, shaved fennel and sweet chili sauce.

TH E POSEIDON Looking out over the ocean from one of the most spectacular viewpoints in the county makes every meal at The Poseidon feel like a special occasion. Knowing that the fresh fish served here came straight from the blue waters mesmerizing you as you dine makes each visit to this Del Mar gem the ultimate Southern California dining experience.

Listen to the waves, watch the surf and savor every bite at lunch, dinner, happy hour or brunch.

Then relax on the heated patio with a cocktail, or walk down to the sand and rejoice that you’re living, and eating, in paradise.

The Poseidon | 1670 Coast Blvd., Del Mar | 858.755.9345 poseidonrestaurant.com | facebook.com/poseidonrestaurant

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For more than 20 years, Cafe Coyote in Old Town has been San Diego’s epicenter of festive deliciousness. Declared by Mexico’s prestigious Academia del Tequila as being one of only two certified Tequila Houses in the U.S., it’s been voted the city’s Best Mexican Restaurant for the past nine years.

Celebrate with amigos, sip a legendary Cafe Coyote margarita(s) and you’ll never want to leave.

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Kale Salad: kale, Fuji apple, almonds, golden raisins, parmesan, lemon pepper dressing.

FIREHOUSE Firehouse American Eatery + Lounge has been wowing guests with its laidback vibe, ocean view and crowd-pleasing menu for the past six years. Always a trend-setter and unique lounge in Pacific Beach, Firehouse has recently added more Progressive-American dishes to its already mouth-watering menu, including breakfast items such as sautéed greens with a sunny-side egg and chilaquiles. Be sure to try exciting new entrées including the Beef Tataki — ultra-thin slices of filet that guests can cook themselves, table-side, on a 900-degree heated river rock. If you’ve always enjoyed this upscale lounge or are looking for an exciting new twist, stop by for a breakfast, lunch or dinner that’s sure to delight.

Firehouse American Eatery + Lounge | 722 Grand Ave., Pacific Beach | 858.274.3100 facebook.com/firehousesd | firehousepb.com

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BBQ crab claws, served with spicy broth, Worcestershire and grilled bread.

If cruising the coast along Highway 101 in easy, breezy Encinitas is your idea of paradise, then a visit to Union Kitchen & Tap will make your California dream come true. Expansive roll-up doors let blue skies participate in the gastronomic experience here, while the acclaimed restaurant’s dining room and bar offer shady respite from the eternal sunshine.

Union is where local and other award-winning craft beers flow, and long-time friends talk over hearty meals made with ingredients so fresh, some are even grown on-site.

Locally raised beef, house-smoked bacon and a homegrown spirit make Union Kitchen & Tap North County’s worst-kept secret. Cruise in for a bite of the good life.

1108 S. Coast Highway 101, Encinitas | 760.230.BEER (2337) localunion101.com | facebook.com/Union101

BoB Lobster Roll: fresh chunks of Maine lobster mixed with mayo and diced celery, then stuffed into an authentic, butter-grilled New England-style Frankfurt roll.

B i t e of B os t on Before Bite of Boston, there were no legitimate clam bellies, lobstah or clam chowda anywhere in the vicinity of San Diego. But now that the third Bite of Boston location has opened its doors in Pacific Beach (the other two are in La Jolla and Rancho Bernardo), Finest City folk can finally eat authentic East Coast grub without leaving town. For the freshest and most sought-after New England-style favorites — including Maine lobster rolls made with lobster flown in from Maine twice a week, fish and chips made with fresh Atlantic haddock, and a real Philly cheesesteak made with sirloin steak and served in a soft Amoroso roll direct from Philly— come take a Bite of Boston.

Bite of Boston | 4651 Mission Blvd., Pacific Beach | 858.272.4900 biteofboston.net | facebook.com/biteofboston

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In the bamboo basket: shumai, vegetable dumpling, steamed mini-buns filled with ground pork, onion and ginger puree; hargow with shrimp and bamboo shoots.

LOTUS TH A I Honored by respected media outlets for serving the region’s “Best Thai” cuisine year after year, Lotus Thai welcomes discerning diners with an unpretentious vibe and the market’s freshest ingredients.

Customer favorites include Crying Tiger Steak, sea bass in white wine, and lemongrass chicken, plus a variety of vegetarian dishes, all offered at customized spice levels to match individual tastes.

For sophisticated, authentic Thai cuisine paired with extensive wine and beer lists and an invigorating menu of Soju cocktails, experience the best of the Far East, right here on the West Coast… only at Lotus Thai.

906 Market St., East Village | 619.595.0115 (opened 2004) | 3761 Sixth Ave., Hillcrest | 619.299.8272 (opened 1999) lotusthaisd.com | facebook.com/LotusThaiSD

The Kafta Kabob flatbread: extra-lean ground beef with a plethora of original Alforon spices, oven-baked and then topped with housemade hummus and fresh mint.

ALFORON Devout regulars flock to San Diego’s one-of-a-kind Alforon restaurant for fresh flatbread sandwiches made with love and the finest fresh and imported ingredients. All flatbreads at this family-owned and operated restaurant are baked daily in a state-of-the-art 700-degree oven.

Alforon takes you on a fiery journey back to the Old Country of Lebanon. It’s where friendly smiles and the Salameh family’s warm welcome are the perfect accompaniments to the region’s most delectable Mediterranean fare, served at a great value in a beautiful, other-worldly setting.

Alforon | 5965 El Cajon Blvd., SDSU Area 619.269.9904 | alforon.com

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Chicken fried steak and eggs: two eggs any style, homemade sausage gravy and home fries, served alongside Knotty Barrel’s signature weekend Bloody Mary.

Now that rustic wood décor is all the rage, the place that started the rage is still North County’s favorite neighborhood hangout. Since 2009, Lumberyard Tavern has been Encinitas’ primary gathering place, where social networking means putting down your phone and sharing a craft beer with the gang — but not sharing even one bite of that juicy halfpound burger served on Lumberyard’s signature pretzel bun.

With 20 beers on tap, 28 wines by the glass and every game on TV, Lumberyard brings out the best crowd… and the best in the regulars who call the place home. Soak-in the warm, North County vibe during a spirit-paired special event dinner, where Beer-Braised Baby Back Ribs will have you saying, “Oh, Baby!” and a local with her guard down may let you in on the secrets of the 101 Whiskey Club.

Breakfast, lunch, dinner and late-night, only at Lumberyard Tavern… where it all began.

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Beer-Braised Baby Back Ribs: half rack baby back ribs, homemade sweet and spicy BBQ sauce, beer-battered shoestring onions, scalloped potatoes and seasonal veggies.

Lumberyard Tavern | 967 S. Coast Hwy. 101, Encinitas | 760.479.1657 lumberyard101.com | facebook.com/lumberyardtavern

When East Village residents in the know are hungry for a hearty meal and starving for a great night out, they walk over to Knotty Barrel Gastropub, winner of the 2011 and 2012 A*List award for Best New American restaurant. Knotty Barrel is an understated locals’ joint serving up craft-beer-friendly fare that’s pure Americana, with subtle and savory twists on the classics. This is where potatoes are reborn as Parmesan and herb truffle fries, Angus beef is carved into juicy medallions topped with béarnaise and bleu cheese, burgers are available in beef or bison — and everything tastes better when paired with any of the more than 100 beers available at the full bar. For a big breakfast on the sunlit patio, lunch away from the fray or a wholesome dinner that makes everything feel okay, drop into Knotty Barrel today.

Knotty Barrel Gastropub | 844 Market St., East Village | 619.269.7156 knottybarrel.com | facebook.com/knottybarrel

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Baja Stone crab cakes, lemongrass corn puree, sweet corn relish, red velvet.

GLASS DOOR Glass Door offers sophisticated dining in a casual atmosphere dominated by views of the San Diego Bay and Point Loma from high atop Little Italy’s Porto Vista Hotel. Our beverage and food menus highlight the flavors of the Mediterranean, North Africa and South Asia, pairing distinct ingredients with traditional European techniques and preparations, all with a Southern California twist.

Glass Door serves a unique selection of handcrafted cocktails in addition to local and regional craft beers that showcase the best of the West. Come relish the warm and inviting interior surroundings while gazing at the city lights through floor-to-ceiling glass, or dine alfresco on the heated patio to soak-in a glorious sunset, the perfect complement to the global flavors tempting your palate.

Glass Door | 1835 Columbia St., Little Italy | 619.564.3755 glassdoorsd.com | facebook.com/glassdoorsd

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T h e F ie l d I ris h P ub & res t auran t When it comes to the authentic Irish Pub experience, it doesn’t get any better than this. The Field Irish Pub & Restaurant actually imported everything from Ireland, including the floors, beams and mind-boggling amount of décor. And the food and drinks are splendid! Enjoy fish and chips, Boxties, Shepherd’s Pie and so much more.

L I G HTH O U S E ICE CREAM Blueberry cheesecake ice cream, sandwiched between warm, fluffy, blueberry Belgium waffles smothered with hot fudge, real whipped cream and toasted almonds; crowned with a cherry.

Lighthouse Ice Cream 5059 Newport Ave., Ocean Beach | 619.222.8600

Kickin’ Chicken empanada: chicken, pepper jack cheese and caramelized onion, served with chimichurri dipping sauce.

P apa Luna ’ s E mpanadas Fresh and filling, Papa Luna’s unique empanadas are filled with the freshest ingredients and local produce before being handfolded and baked to flaky perfection. Stop in to enjoy more than 20 flavors of savory, veggie or dessert empanadas — from traditional Argentine-style fillings to Pacific Beach favorites including the Turkey Dinner or Blackened Ahi empanada. Papa Luna’s, one of the brightest spots on the beach-area dining scene.

Traditional fish and chips served with the perfect pint. Slainte!

The Field Irish Pub | 544 Fifth Ave., Gaslamp | 619.232.9840 thefield.com | facebook.com/fieldirishpub

Papa Luna’s Empanadas | 1404 Garnet Ave., Pacific Beach 858.255.8875 | papalunas.com | facebook.com/PapaLunas

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Albacore lumpia, served with pickled ginger, cucumber slaw, macadamia nuts and soy BBQ sauce.

PACIFIC BEACH ALEHOUSE While new breweries countywide scramble for a piece of San Diego’s craft beer pie, Pacific Beach AleHouse is still chilling by the beach, making the handcrafted brews that helped start the trend.

Throwing back a frosty pint(s) inside AleHouse’s lodge-like surroundings makes watching the boardwalk action a heavenly juxtaposition. By day, lunch on the patio provides a sea-level view of the PB bustle, and climbing the stairs in flip-flops gives way to panoramic ocean views. At night, the downstairs fire pit heats up the scene, while twinkling starts and the sound of crashing waves enhance the alfresco dining experience on the sky deck.

For savory grass-fed burgers, BBQ grilled salmon and Lobster Mac & Cheese — all served up with a sandy spirit and paired with the latest offerings from an on-site microbrewery — come back to PB AleHouse.

721 Grand Ave., Pacific Beach | 858.581.BEER (2337) pbalehouse.com | facebook.com/PacificBeachAleHouse

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P A C I F I C S D

D I N I N G

G U I D E

Breakfast Sushi: sautéed rice, all-natural eggs and scallions wrapped in thick, marinated bacon and topped with plum sauce; served with arugula-and-mango salad.

F ig Tree C afe Fig Tree Cafe makes it okay to eat sushi for breakfast. Get the day rolling with this delicious roll, made with sautéed rice, allnatural eggs and scallions. The whole thing is wrapped in Man Candy (thick, marinated bacon, baked with sugar and paprika) and topped with plum sauce — served with a small arugulaand-mango salad. Locations: PB (five-year anniversary), Hillcrest and Liberty Station (opened August 2013).

Fig Tree Cafe | 5119 Cass St., Pacific Beach | 858.274.2233 | facebook.com/FigTreeCafePacificBeach 416 University Ave., Hillcrest | 619.298.2010 | facebook.com/FigTreeCafeHillcrest 2400 Historic Decatur Rd., Ste. 103, Liberty Station | 619.821.2044 | facebook.com/FigTreeCafeLibertyStation | figtreeeatery.com

U31 C O C KT A I L LOUNGE

Deep-fried pizza: homemade pizza, deep-fried and served with marinara dipping sauce.

When thinking of U31, people typically (kinda) remember dancing the night away to San Diego’s best DJs. Two years ago, the ever-popular North Park bar enhanced its nightlife offerings with 24 HDTVs and a full kitchen, satisfying the maturing appetites of the neighborhood’s hipsters and young professionals.

In its latest creation, U31 has elevated perfection, making homemade pizza even more heavenly. Prepared fresh, this custom pie is covered with mozzarella, Monterey Jack and cheddar cheeses, and then topped with bacon and spicy tomato-herb sauce. Once it’s had a moment to chill, it’s dipped in a Stone brew batter, and then deep-fried to crunchy, molten perfection.

3112 University Ave., North Park | 619.584.4188 u31bar.com | facebook.com/u31bar

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P A C I F I C S D

D I N I N G

G U I D E

Massive Breakfast Burrito: four scrambled eggs, four strips of bacon, two sausage links, potato, onions and green chiles wrapped in a huge flour tortilla and covered with cheddar Jack cheese and sour cream.

BRIAN’S 24 In an unpredictable world, where twerking tweens, government gridlock and barenaked Biebers steal the headlines, it’s comforting to know there’s one thing you can always rely on. Instead of keeping up with the Kardashians, it’s time to be real at Brian’s… no matter what time it actually is.

Brian’s 24 is San Diego’s true BFF — that’s Best Food Forever — 24 hours a day, every single day of the year. It’s where you can eat chicken and waffles at midnight, a light lunch at 4 a.m., and steak and eggs at any time of day or night.

At Brian’s, a lengthy, diner-style menu of comfort food satisfies appetites around the clock, while a well-stocked, handcrafted mahogany bar (obtained from Joan Crawford’s estate) quenches thirsts from tequila sunrise to that two-martini lunch to happy hour and last call.

For the best meal you’ll have all week, go with the sure thing: Brian’s 24, the restaurant that never sleeps.

Brian’s 24 Restaurant, Bar & Grill brians24.com

| 828 Sixth Ave., Gaslamp | facebook.com/brians24

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| 619.702.8410

P A C I F I C S D

D I N I N G

G U I D E

Fig Marmalade Burger made with hormone-free, vegetarian-fed chuck.

EUREKA! When it comes to expanding the spectrum of flavors you’re capable of tasting, few dishes have such potent effects as the Fig Marmalade Burger from Eureka!

Sandwiched within this signature dish is a symphony of tastes comprising nearly half a pound of hormone-free, vegetarian-fed chuck; homemade fig marmalade; arugula salad tossed with beer-infused porter mustard; two sticks of crispy bacon; and drippings of buttermilk goat cheese. If the artisan burgers at Eureka! don’t make you lightheaded (they will), then the all-American lineup of 40 craft beers on tap and 21 award-winning small-batch whiskeys are sure to take a load off.

Ladies and gentlemen, be warned — this barely legal gastronomic undertaking is packed with transcendent powers that thrust foodies into stratospheric culinary highs.

Eureka! | 4353 La Jolla Village Dr., UTC 858.210.3444 | eurekarestaurantgroup.com

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짜 #//23 !2#()6% "2%7).' '/,$%. #/ s ,!'%2

VERANT GROUP ESTABLISHMENT 路 BARLEYMASH.COM 路 619.255.7373 路 600 5TH AVE SAN DIEGO

TASTE

DINING OUT WHAT’S COOKING DRINK

Playing Favorites The man atop San Diego’s dining dynasty reveals his picks of the litter B y D a v id P e rloff P or t rai t by J e ff “ T u rbo ” C orriga n F ood pho t ography

by B r e v i n B lach

FROM LEFT: Cohn Restaurant Group’s David Cohn, Lesley Cohn, Michael Feinman, Jessica CohnFeinman and Jeremy Cohn.

David is Lesley’s husband; Jessica and Jeremy are their children.

Michael is Jessica’s husband.

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TA S T E { DINING OUT } {continued from page 81}

The Rory Burger at Corvette Diner.

David Cohn is a family man. He owns and operates a collection of San Diego restaurants with his wife, Lesley, their children, Jessica and Jeremy, and Jessica’s husband, Michael.

“The idea was, it’s this family of restaurants, each with a unique personality, like family members,” says Cohn, president of Cohn Restaurant Group (CRG). “I couldn’t be more different than my two brothers and my sister, but we have similarities. So that was kind of our concept.”

When PacificSD first covered the Cohns in November 2007, the family owned 11 restaurants. Today, they own 16 in San Diego and one in Hawaii. With three more coming down the pike in the next month or so, they’ll hit 20 by the end of 2013.

While his success may seem apparent to onlookers, Cohn admits still feeling a degree of the uncertainty he experienced when opening his first restaurant with Lesley more than 30 years ago.

“As an entrepreneur, sometimes you’ll wake up in the middle of the night and, number one, pinch yourself,” he says. “And number two, kind of break out and in a cold sweat and say, ‘What happens if it all falls apart tomorrow?’ There’s this fear, and I think that drives entrepreneurs in a way some people may say is unhealthy, but I think it’s in a healthy way.”

Despite what may go wrong, Cohn attributes what has gone right for CRG to the clan’s shared passion and work ethic, qualities that appear to be contagious among the company’s 1,400 employees, including new hire, Amiko Gubbins. (Gubbins official title — “Special Ops: Food and Flavor.”)

“Amiko sent me a text last night at 1:30 a.m.,” Cohn says. “She was making final tweaks to the BO-Beau menu, and that’s exciting stuff.”

PacificSD: And you responded?

Cohn: Yeah. <smiles> Cohn is soft-spoken, but his excitement is palpable. When he’s talking about work, there are barely breaks between his paragraphs, let alone sentences. And when he’s on a roll, it’s easy to get swept up in his words.

What thrills him most, he says, “…is the creative part of putting together these concepts and collaborating with the great people we work with to create these concepts and seeing so many people be able to go from server to manager to operations manager — I mean, just typical American dream sort of stuff.”

In striving for his own piece of that dream, Cohn says his company has established a catch-phrase: “Absolutely.” It’s the word spray-painted at the entrance to the new CRG headquarters in Old Town, and what his staff is trained to say to patrons when they ask for something, anything.

Is the customer always right? “Absolutely.” Is this interviewer?

Apparently not, because even when pushed, Cohn refuses to indicate which one menu item from all of his restaurants he prefers above all the rest.

“Some day,” he says, “if you have a number of children, you’ll get the question: ‘Who’s your favorite?’ I may have one, but I’m not going to say.”

While Jessica and Jeremy consider which of them is their father’s favorite, have a taste of some of Cohn’s favorite dishes from his family of restaurants that help make San Diego one of America’s finest cities to grab a bite.

Family of Fare COHN RESTAURANT GROUP ESTABLISHMENTS, WITH

DAVID COHN’S DESCRIPTIONS and favorite menu itemS 100 Wines Hillcrest 1027 University Ave., Hillcrest 619.491.0100, 100wineshillcrest.com Concept: Euro comfort food in a cozy, candlelit rustic home with affordable wines.

Favorite menu item: Mary’s ovenroasted chicken, slow-roasted in the oven and served with grilled zucchini in buttermilk dressing, creamy corn polenta with Andouille sausage and a champagne mustard sauce.

333 Pacific 333 N. Pacific St., Oceanside 760.433.3333, 333pacific.com Concept: Seaside California elegance with a beautiful sunset patio and views of the Oceanside Pier.

Favorite menu item: Mixed grill for two — twin lobster tails and a 25-oz. bonein rib-eye, seasonal mashed potatoes and sautéed green beans.

Analog

(CO-OWNED BY SDCM)

801 Fifth Ave., Gaslamp 619.233.1183, analogbar.com Concept: Classic American neighborhood bar serving comfort food and strong drinks.

Favorite menu item: Ahi Poke salad with avocado, cucumber and taro chips.

Blue Point Coastal Cuisine 565 Fifth Ave., Gaslamp 619.233.6623, bluepointsd.com Concept: Creating the freshest seafood dishes with supper club sophistication and

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award-winning style.

Favorite menu item: Seared Maine sea scallops with black truffle orzo, Italian kale and Romesco sauce.

BO-Beau kitchen + bar 4996 W. Point Loma Blvd., Ocean Beach 619.224.2884, bobeaukitchen.com Concept: A casual, New World bistro in the heart of bohemian (“BO”) Ocean Beach.

Favorite menu item: Brined pork chop with Swiss chard, caramelized peaches, white beans and bacon, served with black garlic Romesco sauce.

Corvette Diner 2965 Historic Decatur Rd., Liberty Station 619.542.1476, dinersd.com Concept: A ’50s throwback with sassy waitresses in poodle skirts and bouffant hair-dos — more than just a place to eat, it’s a destination.

Favorite menu item: Rory burger with peanut butter, bacon, lettuce and mayo… and a chocolate peanut butter banana shake on the side.

Gaslamp Strip Club 340 Fifth Ave., Gaslamp 619.231.3140, gaslampsteak.com Concept: Sassy, grill-your-own steak and martini lounge, a 21-and-up Gaslamp favorite.

Favorite menu item: White truffle mac and cheese.

“I’m a little leery of the celebrity chef thing. It’s got to be about good food and ambience. I still like to think of restaurants as social networking, the right way... not phone-to-phone but real social networking.” –David Cohn

BO-Beau kitchen + garden 8384 La Mesa Blvd., La Mesa 619.337.3445, bobeaugarden.com Concept: Intimate and rustic décor with a local’s feel, pet-friendly patio garden and kids’ play area.

Favorite menu item: Slow-roasted pork shank with garlic mash and whole grain mustard, served with bacon-date chutney and broccolini.

Slow-roasted pork shank at BO-Beau kitchen.

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Indigo Grill 1536 India St., Little Italy 619.234.6802, indigogrill.com Concept: Chef Deborah Scott’s original creation, featuring San Diego’s most unique cuisine.

Favorite menu item: Flat iron chimichurri — pico de gallo, black beans, arugula salad, cilantro vinaigrette and chili honey-glazed quesadilla.

Island Prime / C Level 880 Harbor Island Dr., Harbor Island 619.298.6802, islandprime.com Concept: Resting on stilts overlooking San Diego Bay, the city skyline and Coronado; There’s no better way to experience chef Deborah Scott’s award-winning cuisine and service.

Favorite menu items: Island Prime: Pan-roasted day boat scallops with risotto cake, crispy prosciutto butternut squash and yuzu beurre blanc.

C Level: Kobe filet burger on an onion Kaiser roll with garlic aioli, caramelized onions, smoked bacon and choice of blue cheese or cheddar; served with steak fries.

Pineapple Grill at Kapalua Resort 200 Kapalua Dr., Maui 808.669.9600, pineapplekapalua.com Concept: Our island cousin with panoramic views of Lanai and the West Maui Mountain.

Favorite menu item: Pineapple upside-down cake with Roselani Tropics ice cream.

Tea Pavilion at the Japanese Friendship Garden

“Restaurants are one of the last bastions in our society of service where you actually do get served. You know, that whole concept of high-touch versus high-tech, which I think about a lot.” –David Cohn

2215 Pan American Way, Balboa Park 619.231.0048, cohnrestaurants.com Concept: Located at Balboa Park’s Japanese Friendship Garden, serving traditional Japanese green and herbal teas as well as sushi, noodles, rice bowls, salads and snacks.

Favorite menu item: Soba noodle salad.

La Jolla Strip Club 4282 Esplanade Ct., UTC 858.450.1400, lajollasteak.com Concept: Gaslamp Strip Club’s 21-and-up sassy sister and sports bar.

Favorite menu item: Chicken and waffles with chili maple drizzle.

Pan-roasted day boat scallops at Island Prime/C Level.

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FRESH

Farm-fresh salad bar, fresh soups & hot pastas, freshly-baked muffins & focaccia breads, and more!

DEL MAR/CARMEL VALLEY 0IAZZA #ARMEL #ENTER s 6ALLEY #ENTRE $RIVE

www.souplantation.com

Pacific Magazine_August 2013 - Souplantation/Del Mar

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The Prado at Balboa Park 1549 El Prado, Ste. 12, Balboa Park 619.557.9441, pradobalboa.com Concept: A beautiful setting, capturing the essence of world-famous Balboa Park and offering award-winning cuisine by chef Jonathan Hale.

Favorite menu item: Grilled 16-oz. bone-in rib-eye with truffle mac ‘n’ cheese and green peppercorn sauce.

Vin De Syrah

(CO-OWNED BY SDCM)

901 Fifth Ave., Gaslamp 619.234.4166, syrahwineparlor.com Concept: An Alice in Wonderland underground adventure and wine bar.

Favorite menu item: Salami pesto Panini with whipped cream cheese, basil pesto and Italian dry cured salami.

Vintana 1205 Auto Park Way, Escondido 760.745.7777, dinevintana.com Concept: At the penthouse level of The Centre at Lexus Escondido, Vintana offers fireside patio dining, entertainment and countryside views.

Favorite menu item: Macadamia and coconut-crusted sea bass with crispy sea beans and roasted pineapple salsa, served with mashed sweet potato and a lime/ ginger beurre blanc.

ZigZag Pizza Pie 333 N. Meyers Street, Oceanside 760.433.1555, zigzagpizza.com Concept: Custom pizzas in less than four minutes, fresh chop salads and more than 50 beer selections.

Favorite menu item: You Ain’t Seen Nothing Yet – pizza with Italian sausage, mozzarella, green olives and tomato sauce.

Macadamia and coconut-crusted sea bass at Vintana.

Construction Cohns More Cohn restaurants coming soon…

BO-Beau kitchen + rooftap (opening late 2013) 144 Pine St., Long Beach Concept: The third BOBeau sibling, based on the original Ocean Beach menu and featuring a rooftop beer garden.

20

Artist Chor Boogie’s mural (at the Cohn Restaurant Group’s new offices in Old Town) proclaims the company’s customer-service credo, “Absolutely.”

Number of CRG restaurants by the end of 2013

Coral (opening early 2015) 880 Harbor Island Dr., Harbor Island Concept: Grand-scale waterfront dining and drinks, with a 4,500-squarefoot barge actually floating on the bay for weddings and other special events.

OB Warehouse (opening early 2014) 4839 Newport Ave., Ocean Beach Concept: Second-floor escape, with design by Philippe Beltran and world-kitchen menu by Amiko Gubbins.

1,400 $3,000,000 Number of CRG employees

Amount CRG spends on seafood annually

$4,500,000

Amount CRG spends on meat and poultry annually E I G H T Y - six [ N O V E M B E R 2 0 1 3 ]

Sea180° Coastal Tavern (opening late 2013) 800 Seacoast Dr., Imperial Beach Concept: A beachfront, casual restaurant with a Baja-Med menu by executive chef Ken Irvine.

$3,000,000

Amount CRG spends on produce and dairy annually

$5,000,000

Amount CRG spends on beverages annually (alcohol and non-alcoholic)

TA S T E { DINING OUT }

S A N D IE G O POLICE HI S T ORICAL A S S OCIA T IO N

Arrested Development Former police headquarters reopens as restaurant mega-plex B y F ra n k S abat i n i J r .

The cell block that once housed thieves, drunks and prostitutes at the former San Diego Police Department headquarters on West Harbor Drive will soon become a sideline attraction to several restaurants opening within the restored Spanish Colonial Revival plaza on November 18. {continued on page 90} E I G H T Y - E I G H T [NOVEMBER 2013]

TOP: The former San Diego Police Department headquarters, pictured here in 1958, will now be The Headquarters for hungry visitors.

ABOVE: Architects left the original police department jail cells intact, creating a mini-museum for patrons of the new food court.

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B

B RE V I N B LACH

marinades and sustainable-meat tacos, including chicken breast with fruity al pastor sauce. The splashy visuals were created by acclaimed spray-paint artist Chor Boogie, while the cocktail program earns merit under the direction of San Diego’s esteemed mixologist trio, the Queen-Conner-Ward Collective (Jen Queen, Lucien Conner, Ian Ward).

Other local food vendors booked into The Headquarters are Dallmann Fine Chocolates and the fourth San Diego County location of Venissimo Cheese. The owner of the latter, Gina Freize, plans to utilize her cozy 800-square-foot space for stretching

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S A N D IE G O POLICE HI S T ORICAL A S S OCIA T IO N

uilt in 1939, the 100,000-square-foot complex sat vacant for nearly 30 years until Terramar Retail Centers of Carlsbad (which secured the lease from the San Diego Unified Port District) began sinking $40 million into its overhaul.

When complete, The Headquarters at Seaport District (“The Headquarters,” for short) will satisfy visitors’ appetites with offerings from Eddie V’s Prime Seafood, Pizzeria Mozza, Puesto, Seasons 52, The Cheesecake Factory and a few smaller eateries scattered among more than a dozen fashion, art and gift shops.

The three-building property used to house five courtrooms, an indoor shooting range and a law library, all wrapped around a spacious courtyard. Original ironwork, ornate wooden doors and skylights remain throughout many areas.

A prisoner tunnel, less foreboding today than it was decades ago, leads to eight jail cells that have been restored to their original condition.

“They’ll be displayed like a museum for public viewing,” says Alex Liftis, senior vice president of development for Terramar.

Seizing the largest dining spaces are The Cheesecake Factory and Seasons 52, with the former doling out calories rather lawlessly, and the latter policing them at 475 or fewer per meal.

A green-certified hospitality group comprised of celebrity chefs Mario Batali, Joseph Bastianich and Nancy Silverton brings Pizzeria Mozza to the lineup. Lauded for artisan pies crowned with far-out ingredients like squash blossoms, Ipswich clams and stinging nettles, the restaurant first debuted in Los Angeles. Reserve the private dining room upstairs to dine in what was once the police chief ’s office.

In the plaza’s former courthouse section, a two-level wine tower will complement fresh seafood and premium steaks at Eddie V’s, which nudges into the honorable chambers old Hollywood swank and a cocktail lounge for live jazz.

Look for a riot of graffiti art inside Puesto, a La Jolla-based Mexican kitchen praised for its house-made

ABOVE: Puesto’s street tacos include (from left) grilled shrimp; filet mignon; lobster in spinach tortilla; carnitas; and zucchini flower and cactus; served with lime chia agua fresca and shrimp cocktail.

LEFT: Late 1960s dispatch room in the original police department headquarters.

RESTAURANTS: Rubicon Deli Zen 5 Sushi Bare Back Grill Papa Luna’s Lotus Thai Baked Bear Busalacchi’s Taco Surf World Curry Buca di Beppo Pho Noodle & Sushi Bar & dozens more CUISINES: French Italian Chinese Mexican Indian Japanese Sushi Pizza Burgers Salads Steak Seafood Desserts & so much more

YOUR FAVORITE RESTAURANTS, DELIVERED (FOR FREE)* Enjoy your favorite restaurant without leaving home.

Browse 50+ menus, then point, click and eat.

Visit www.BringItToMe.com, or call 619.821.8182 today.

*FOR FREE DELIVERY ON YOUR FIRST ORDER, ENTER “PACIFIC” AT CHECK-OUT.

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DELIVERY. TAKE OUT. CATERING

TA S T E { DINING OUT } {continued from page 90}

mozzarella and aging a variety of tempting curds. She’ll also sell picnic plates, grabn-go sandwiches and cheeses off the wheel.

Most of the restaurants will feature additional patio dining, while the central garden courtyard provides ample communal seating for absorbing the detailed architecture.

“We were very selective in putting in a mix of tenants that are tops in their categories,” says Liftis, adding that good ol’ Starbucks wasn’t excluded.

The Lineup Restaurants set to step forward at The Headquarters The Cheesecake Factory

Delicious variety of creative entrées and desserts in an imaginative setting. thecheesecakefactory.com

Seasons 52

Fresh-grill restaurant offering upscale, healthy-lifestyle cuisine. seasons52.com

Puesto

Gourmet Mexican dishes, plus an innovative and exotic cocktail menu of handcrafted creations derived from Mexico’s best flavors. eatpuesto.com

Eddie V’s

K e l ly C a m p b e l l

Premium aged steaks and fresh seafood in a comfortable, elegant and historic setting reminiscent of old Hollywood’s glamorous dining. eddiev.com

Pizzeria Mozza

Hand-crafted pies, pastas and desserts prepared with sustainable ingredients. pizzeriamozza.com

Pizzeria Mozza will make its San Diego debut at The Headquarters.

Cheesecake Factory’s ahi tartare.

Starbucks

As if you haven’t bean… starbucks.com

Gelato Paradiso

Featuring gelato, sorbetto and cakes, all made with ingredients imported from Italy. gelatoparadiso.net

Venissimo Cheese

All the best cheese from all over the world. venissimo.com

Dallmann Fine Chocolate Boutique

The 12-oz. centercut filet mignon from Eddie V’s.

Specializing in exquisite artisan chocolates. dallmannconfections.com N I NET Y - t wo [ N O V E M B E R 2 0 1 3 ]

TA S T E { WHAT’S COOKING }

easy recipe: follow me!

short’s tough But it’s easier than IT LOOKS — here’s proof R e cip e a n d pho t os by B ra n do n M a t z e k

Zinfandel short ribs with goat cheese polenta and mixed-herb gremolata

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A

simple yet elegant short rib dish is one recipe all home cooks should have in their repertoires. Ubiquitous among San Diego’s upscale dining establishments, braised beef short ribs are easy to prepare but guaranteed to be a showstopper at any dinner party.

In this recipe, marbled, bonein beef short ribs are braised in a savory bath of red wine, beef broth, carrot, onion, garlic and freshly chopped rosemary. After a few hours of cooking, the fat slowly melts away, leaving a tender, succulent short rib.

This protein could stand on its own, but I’m taking it over the top with a creamy Goat Cheese Polenta and a fresh Mixed-Herb Gremolata (condiment). To make the polenta, golden cornmeal is simmered until tender, and then flavored with butter and tangy goat cheese. This forms the perfect base for braised short ribs, lending a mild richness to the dish without overpowering the flavor of the meat. To cut through the heft of the braised meat and rich polenta, the dish is finished with the gremolata, a bright mixture of parsley, lemon, garlic, rosemary and thyme that provides a much-needed contrast in flavor.

To prepare this recipe for a dinner party, try making some of the components in advance to cut down on the day-of workload.

The short ribs can be made two days in advance and stored in the refrigerator. Gently reheat the ribs in their sauce before serving. The gremolata can be prepared 1 day in advance and kept in the refrigerator.

The polenta should be prepared right before serving.

Zinfandel Short Ribs with Goat Cheese Polenta and Mixed-Herb Gremolata Ingredients To make the Zinfandel Short Ribs: 4 pounds thick, bone-in beef short ribs Kosher salt Freshly ground black pepper 3 - 4 tbsp. butter, divided 2 1/2 cups chopped red onions 2 cups 1/2-inch cubes of peeled carrot 6 garlic cloves, chopped 2 tbsp. chopped fresh rosemary 750 ml good quality Zinfandel 2 cups low-sodium beef stock 1 tbsp. all-purpose flour To make the Goat Cheese Polenta: 4 1/2 cups water 1 scant cup polenta (or yellow cornmeal) 1 tsp. kosher salt, plus more to taste 2 tbsp. butter 4 oz. goat cheese To make the Mixed Herb Gremolata: 1/4 cup finely chopped fresh Italian parsley 3 tbsp. finely grated lemon zest 2 garlic cloves, minced 1 1/2 tbsp. finely chopped fresh rosemary 1 1/2 tbsp. finely chopped fresh thyme

Process To make the Zinfandel Short Ribs: Flavor foundation. Preheat oven to 325°F. Make sure short ribs are completely dry. Season ribs on both sides generously with kosher salt and black pepper.

Warm large, oven-proof pot over medium-high heat. Add 1 tablespoon of butter, then quickly add short ribs in a single layer. Work in batches if pot is not large enough to do all at once. Sauté until brown on all sides (about 10 minutes).

Transfer ribs to rimmed baking sheet, and repeat with remaining ribs if necessary.

Once all ribs have been browned, discard any fat left in pot. Add 1 tablespoon butter to the pot, then add onions.

Sauté until onions start to brown (about 5 minutes), then add carrots. Sauté until carrots start to brown (about 5 minutes), then add garlic and rosemary.

Cook just until fragrant (about 1 minute), then add wine and beef broth. Using a wooden spoon, scrape any brown bits off bottom of pan.

Low and slow. Return ribs to pot along with any accumulated juices, arranging in a single layer. Bring to a simmer, cover, and transfer to oven. Cook until ribs are fork tender (about 2 1/2 hours).

Get saucy. Using tongs, pull ribs from pan juices and transfer to clean, rimmed baking sheet. Try to keep bones attached to ribs for aesthetics. Pour pan juices through mesh strainer into clean bowl. Reserve solids (carrots, onions, garlic, etc.).

Skim fat from pan juices, and then pour back into large pot.

Add reserved vegetables. Warm over medium-high heat until boiling, and then cook for 10 minutes, until mixture begins to thicken. Using a fork, mash 1 tablespoon of butter with flour in a small bowl until well combined. Whisk butter-flour paste into juices, and then simmer until sauce coats the back of a spoon (about 5 minutes longer). Season to taste with kosher salt and black pepper.

n i n e t y - six [ november 2 0 1 3 ]

To make the Goat Cheese Polenta: Simmer down. Bring water to boil in medium saucepan set over medium-high heat.

Add polenta to water in slow stream, whisking to avoid lumps. Once mixture returns to simmer, reduce heat to low, add 1 teaspoon kosher salt, and then cook until polenta is tender and creamy (20 – 25 minutes). Stir occasionally. If polenta is getting too thick, stir in extra tablespoon of water to loosen things up.

Flavor boost. Stir in butter and goat cheese. Season to taste with additional kosher salt.

To make the Mixed-Herb Gremolata: Quick mix. Add all ingredients to a small bowl, and then stir until combined. Chill until ready to use.

To serve: Step up to the plate. Spoon polenta onto plate. Move spoon in a swirling motion to spread polenta over middle of plate. Place 2 to 3 short ribs in middle of polenta, and then top with sauce. Finish with sprinkling of gremolata.

easy recipe: follow me!

n i n e t y - s e v e n [ november 2 0 1 3 ]

TA S T E { san diego beer week } AN insider’s LOOK at SAN DIEGO BEER WEEK AND THE CITY’S craft beer industry

Photos by Jeff “Turbo” Corrigan (unless otherwise noted) It’s time to get week in the knees as the annual 10-day fermentation fete that is San Diego Beer Week (SDBW) descends on America’s craft-beer capital November 1 to 10.

To maximize your imbibing pleasure while falling in love with beer from here, check out this look at the sudsy scene that’s sure make you say, “I’d tap that.” Cheers!

Tapping the best of the incoming class reweries of all types (production breweries, nanobreweries, brewpubs) are opening at a faster clip than ever before. With so many flooding the market, it’s important to point beer-seekers in the right direction. Here are a few selections that make San Diego an even finer place to live.

Belching Beaver Brewery: Don’t let the name turn you off. Fueled by the skills of a Coronado Brewing veteran, this place is producing some mighty tasteful beer. The IPAs are crisp, and The Beav’s milk stout is a delicious standout. belchinbeaver.com Benchmark Brewing Company: After spending years churning out near-perfect beers at AleSmith, brewer Matt Akin knows his stuff. Proof comes in the form of this Grantville newbie’s brilliant brown ale and stout. benchmarkbrewing.com

S ARA N ORRI S

Culture Brewing Co.: Sure, Pizza Port’s original brewpub is less than a mile away, but a top-notch black India pale ale provides enough reason on its own to make any night in Solana Beach a double-destination affair. culturebrewingco.com

Modern Times Beer: Although still figuring things out, this Point Loma rookie’s first drafts show serious promise. Featuring one of the most artistically appealing tasting rooms around, it’d be worth a visit even if it had no beer. moderntimesbeer.com

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By Brandon Hernández Brandon Hernández is a beer and food journalist, communications specialist for Stone Brewing Co. and longtime contributor to PacificSD.

Veteran operations going and growing stronger than ever n the beginning, adding more flavor to beer than Americans had experienced before was a risky proposition. But certain rebels pushed the envelope, even when their brews proved unpalatable to the majority of beer lovers. Slowly, however, the tastes of the nation changed, and those pioneers have reaped the benefits of early adoption.

Stone Brewing Co. continues to build its empire, which now includes three farm-to-table restaurants, six company stores and a farm. stonebrew.com Ballast Point Brewing & Spirits has added a hard-liquor component; a combo taproom, eatery and R&D brewery facility in Little Italy; and a presence at Petco Park. ballastpoint.com Pizza Port is now canning from a brand new restaurant and production facility in Carlsbad’s Bressi Ranch community. pizzaport.com Green Flash Brewing Company is building a brewery on the East Coast, where it will produce its distinctly West Coast-style beers. greenflashbrew.com

Weird beers incorporating avant-garde ingredients ruffle beers, pickle beers, kelp beer — these days, adventurous brewers will put just about anything in a beer. Usually, there’s a certain degree of gimmick involved, but San Diego brewers take their liquid wares too seriously to throw outlandish items in carelessly for the sake of forging an oddity. Here are three beers made with rarely used edibles that actually taste damn good.

Benchmark Oatmeal Stout “Quaker Oats” Casks: With fond memories of Quaker instant oatmeal swirling in his head, the brewer at this new Grantville spot will soon offer weekly cask versions of his killer oatmeal stout infused with ingredients that lend flavors reminiscent of Quaker’s classic combinations — maple and brown sugar, peaches and cream, apples and cinnamon. benchmarkbrewing.com 10 Barrel / Bluejacket / Stone Suede Imperial Stout: The name of this collaboration beer is probably the least out-there thing about it, unless you’re used to drinking beers fortified with avocado honey, jasmine and calendula flowers (picked at the brewery’s own Stone Farms in Escondido). This trio of ingredients adds earthy sweetness and faint floral hints to the dark, roasty brew. stonebrew.com

Green Flash Brewing Co. will produce West Coaststyle brews in its new brewery on the East Coast.

AleSmith Speedway Stout Variations: Few beers have won as many awards and been tweaked so many ways as this coffeeinfused imperial stout. During SDBW, AleSmith’s brew crew will roll out even more iterations, including some tinged with Thai chili, bacon, vanilla, coconut and Lapsang tea, respectively. {continued on page 100} alesmith.com

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insider’s preview

Bill Sysak of Stone Brewing Co. prefers his Carlsbad Aquafarm Luna Oysters with Societe’s The Pugilist brew.

San Diego’s preeminent beer-and-food dude’s perfectly paired menu tone Brewing Co.’s craft beer ambassador “Dr.” Bill Sysak is known far and wide for having one of the planet’s most discerning palates. He doesn’t actually have a Ph.D. in beer, but he is a Certified Cicerone, the beer industry’s equivalent to the wine world’s sommelier. And after trying his beerpaired locavore bill of fare, you may find yourself sated… and saying, “Oh, Doctor!”

Appetizer: Carlsbad Aquafarm Luna Oysters, Two-Ways Sysak Says: When this succulent, locally farm-raised bivalve is served on the half-shell, it brings notes of melon and cucumber with a subtle brininess. I serve it with Societe The Pugilist, a 5.2% ABV Irish-style dry stout. The dry bitterness from the roasted barley plays beautifully with the brininess of the oyster, magnifying the taste of the ocean. Serve that with an oyster shooter, but not just any oyster shooter. I make my oysters happy, floating them in a bath of Stone Ruination IPA. The hops are all the citrus you need and will accent the sweetness of the Lunas.

Entrée : Grilled Brandt Beef Rib-Eye Sysak Says: Serve it medium-rare, of course, with a parsnip puree and sautéed kale, then serve with AleSmith Nut Brown Ale. The caramelized roasty notes from the malt work in perfect harmony with the similar caramelization from the searing of the meat. Additionally, the beer will subdue the sweetness of the puree and the bitterness of the kale.

Dessert: Julian Apple Pie Sysak Says: Go a la mode with a scoop of Niederfranks rum raisin ice cream, then go to the next level with a chalice of Green Flash Grand Cru. Flavors of apple, cinnamon, rum and raisin will dance across your palate, partnering harmoniously with fig, date, brown sugar, licorice, molasses and pecan from the beer. It’s the ideal ending to an exquisite meal.

Top-rated breweries share elation over head-of-the-glass status he first critical resource for information on every brewery and brewery-owned tasting facility in the county — the San Diego Beer News Complete Guide to San Diego Breweries — was released just in time for San Diego Beer Week. Full disclosure: I wrote the thing (see story, page 40).

When all of the ratings were calculated, several spots rose to the top in each of three categories: beer quality, service and setting. Here, the top dogs share their thoughts on what separates them from the pack.

Best Beer Quality: AleSmith (49 out of 50) “We all strive to make great beer, and it is extremely pleasing to see my brewery and my wonderful group of employees chosen for such a high honor among such a great list of breweries. Our high level of quality and consistency is a result of careful, nearly obsessive attention to detail, and our goal remains to create the world’s highest quality ales and lagers.” —Peter Zien, owner and brewmaster, AleSmith NOTE: AleSmith’s attention to quality earned the brewery gold and silver medals at the vaunted Great American Beer Festival in October (see “Great Americans,” page 101, for the complete list of local awardees.)

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Best Service: Societe Brewing Company (24 out of 25) “We attribute our success to our great employees. It’s nice to be recognized at the top of the list, but to be honest, what matters most to us is what goes on under our roof. Focus on that, and the rest takes care of itself.” —Douglas Constantiner, co-owner and brewer, Societe Brewing Company.

Best Setting: Stone Brewing World Bistro & Gardens – Escondido; Stone Brewing World Bistro & Gardens – Liberty Station (tied, 25 out of 25) “To be bestowed such an honor is a great feeling.

We were recently awarded the San Diego Architectural Foundation’s People’s Choice

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Orchid for architectural excellence for Stone Brewing World Bistro & Gardens – Liberty Station, and we were given the same award a few years back for our Escondido venue. So to receive recognition is extraordinarily gratifying, not only to me personally, but to the team that helped us build them and our entire company.”

—Greg Koch, CEO and cofounder, Stone Brewing Co.

Local winners from this year’s Great American Beer Festival he biggest and most prestigious annual brewing competition in the country, the Great American Beer Festival is just that — great! So, too, is the historic showing of San Diego brewing companies. Most years, our county’s skilled artisanal fermentationists garner more hardware than most states; and this year was no different. San Diego ale interests landed 14 medals, including five golds, further extending our region’s hard-earned reputation as the Mecca for American craft beer.

American-style Black Ale Silver: Black Sails, Coronado Brewing Company, Coronado Bronze: Oxymoron, Oceanside Ale Works, Oceanside

English-style Brown Ale Bronze: Longboard Brown, Rock Bottom, La Jolla

Imperial Red Ale Silver (no gold awarded): Rhino Chaser, Pizza Port, Ocean Beach Irish-style Red Ale Gold: Red Trolley Ale, Karl Strauss Brewing Company, Pacific Beach Bronze: Ragtop Red, Rock Bottom, La Jolla

American-style Sour Ale Bronze: Red Poppy Ale, The Lost Abbey, San Marcos American-style Strong Ale Gold: Bonobos, Monkey Paw Pub & Brewery, East Village Bronze: Kung Fu Elvis, Pizza Port, Ocean Beach

Oatmeal Stout Bronze: Oats, Pizza Port, Solana Beach

Barley Wine-style Ale Gold: Old Numbskull, AleSmith, Miramar

Robust Porter Gold: Moonlight Porter, Rock Bottom, La Jolla

Belgian-style Abbey Ale Silver: Decadence 2012 Quadrupel, AleSmith, Miramar

Specialty Beer Gold: Beer Hunter, Pizza Port, Ocean Beach

Interesting breweries in the making here are currently more than 30 new brewing companies planning San Diego launches. The most anticipated of them all is Bagby Beer Co., an immense, two-story Oceanside brewpub that will be helmed by the Great American Beer Festival’s winningest entrant, Jeff Bagby, who struck much gold, silver and bronze as the director of brewery operations at Pizza Port. bagbybeer.com Another big name getting back in the game is Tom Nickel, who earned Oggi’s bragging right as the best brewpub in the world a decade ago. This time, he’s going much smaller, setting up Nickel Beer Co. in Julian. nickelbeerco.com A plethora of beer-serving establishments are looking to go into the business of beer-making by adding brewhouses to their established interests.

The most prominent include Urge Gastropub, which is in the process of converting a huge gym facility in Vista into a brewpub with a bar, bottle shop and bowling alley built in. Then there’s downtown eatery and crafty drinking hole The Local, and Ocean Beach’s Newport Pizza and Alehouse. North Park’s Caffé Calabria will soon be looking to replicate Italy’s new wave of prominent craft brewing operations.

This beer journalist’s liver-stretching dream SDBW schedule here’s only one of me, but if I had my druthers — as well as the ability to drink without getting drunk and magically teleport myself from place to place — this is how I would spend 10 days in craft-beer paradise. Give this ambitious schedule a go, if you dare, and take a (’nother) week off.

November 1, 9 a.m. | Rare Beer Breakfast, Stone Brewing World Bistro & Gardens, Escondido November 1, 6 p.m. | San Diego Brewers Guild VIP Brewer Takeover, Broadway Pier, Downtown November 2, 9 a.m. | San Diego Originals, The High Dive, Bay Park November 2, 10:30 a.m. | Sour Day, O’Brien’s Pub, Kearny Mesa November 3, 11 a.m. | Mikkeller & Evil Twin Tap Takeover, The Public House, La Jolla November 3, 1 p.m. | Man the Victory at Sea Fleet, Hamilton’s Tavern, South Park November 4, 4 p.m. | AleSmith Beer & Cheese Pairing Night, Encinitas Ale House, Encinitas November 4, 7 p.m. | The Lost Abbey Ultimate Box Set Listening Party,

Neighborhood, East Village November 5, 6 p.m. | Tiki Tuesday, The High Dive, Bay Park November 5, 7 p.m. | Beer U: Craft Beer in San Diego, Stone Brewing World Bistro & Gardens, Liberty Station November 6, 5 p.m. | Meet the Caskmaster, Karl Strauss Tasting Room, Pacific Beach November 6, 5 p.m. | 12 Brewers, 12 Casks, 12 Mallets; Stone Brewing World Bistro & Gardens, Escondido November 7, 6:00 p.m. | In the Barrel Dinner, Societe Brewing Co., Kearny Mesa November 7, 6:30 p.m. | Master Pairing Dinner with The Lost Abbey, Stone Brewing World Bistro & Gardens, Escondido

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November 8, 9 a.m. | Ballast Point Tap Takeover, The High Dive, Bay Park November 8, 10 a.m. | IPA Day, Downtown Johnny Brown’s, Downtown November 9, 5 p.m. | Meet ChuckAlek Independent Brewers & QUAFF Night, Downtown Johnny Brown’s, Downtown November 9, 6 p.m. | The Lost Abbey Night, Churchill’s Pub & Grille, San Marcos November 10, 12 p.m. | Beer Garden, The Lodge at Torrey Pines November 10, 1:30 p.m. | Slater’s 50/50 Chargers vs. Broncos Tailgate, Qualcomm Stadium, {continued on page 102} Mission Valley

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It’s always 5 o’clock somewhere Just in time for San Diego Beer Week, Happy Hour Timepieces is releasing two new watches with built-in beer-bottle openers.

The “Ish” features rotating dots (in lieu of traditional hands) and a fogged-crystal display, making it difficult to discern the exact time… until the company’s hallowed hour, 5 o’clock, appears under the only portion of the crystal that’s left clear.

“Our whole mantra is, ‘work hard, play hard.’ And at 5 o’clock, it’s time to play,” says Dominic Chenelia, the San Diego company’s founder and CBO (Chief Bottle Opener).

For those eager to count down the minutes to playtime, the company is simultaneously releasing a more functional design called the Lightweight, which has standard hour- and minute-hands, and one exactly number: 5.

“We wanted to come out with a story watch with the Ish, and we also wanted a watch for the everyday guy who wanted a clean look with a classic vibe and open face,” says Chenelia.

Both models are water-resistant to 100 meters and are available in three color profiles, including a matte-black ion plating called “Night Moves” (which will be in short supply among those who imbibe on these guys’ schedule).

Both models are available online (beginning November 1) at happyhourtimepieces.com; select retailers coming soon.

—Kyle Hall

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P A C I F I C S D

P R O M O T I O N

FALL IN FABULOUS HILLCREST Beauty By Dolly

Uptown Tavern

Like the neighborhood it’s proud to be a part of, there’s always something for everyone at Uptown Tavern. This casually hip bar and eatery invites guests to eat, drink and socialize in comfort and style, seven days a week.

1236 University Ave., 619.241.2710, uptowntavernsd.com

Martinis Above Fourth | Table + Stage

Enjoy a hip, eclectic dining experience in an upscale yet unstuffy environment. Over 100 award-winning specialty martinis available. Live entertainment featured seven days a week; happy hour Monday to Saturday, 4 to 6 p.m.

3940 Fourth Ave., 2nd Floor 619.400.4500, martinisabovefourth.com

Come see why InStyle Magazine calls us the Best Eyebrow Salon in San Diego. You won’t be disappointed. Leave with full, beautiful eyebrows that’ll keep you coming back for more. We also specialize in sugaring, a natural alternative to waxing and body hair removal.

3650 Fifth Ave., #101, 619.664.4740 beautybydolly.com

Hillcrest Farmers Market

San Diego’s favorite farmers market has over 120 vendors each week, with the freshest seasonal produce, delicious food court, dozens of hand made artistry and crafts, unique retail displays and more! Now you can park for FREE off Campus Ave. and take the FREE trolley to the heart of the market.

Every Sunday, 9 a.m. to 2 p.m.

University Ave. & Normal St. hillcrestfarmersmarket.com

Adam & Eve

RRed Gallery and Wine Bar

415 University Ave., 619.291.6969 adamevesandiego.com

540 University Ave., 619.683.9000 rredsd.com

Adam & Eve carries a wide range of products including lingerie and apparel, menswear, pleasure products, instructional videos and books, and much more. Adam & Eve is a welcoming boutique, allowing customers to shop and explore in a fun and friendly environment.

RRed Gallery and Wine Bar is bringing sexy back.

Fantastic food, amazing art and wonderful wines, all in a sexy and sophisticated setting. Located in the heart of Hillcrest at Sixth and University. Open Tuesday to Saturday, 5 p.m. to close. Image courtesy of Artwork by Scotty.

Designer Style Sunglasses

ARTonage

A unique collection of affordable panoramic photography and paintings from around the world.

These unframed, gallery style wood panels are available in a variety of sizes,creating a dramatic, awe-inspiring scene that fits comfortably in any room. Our sets are priced to fit every budget and include delivery.

We’ve moved. Visit us at UTC, Mission Valley and Horton Plaza.

619.888.4852, artonage.com

We carry over 250 different styles of sunglasses for both men and women. Get the latest styles and fashions at a fraction of the cost of namebrand sunglasses.

Stop by and let our friendly staff help you pick out the perfect shades for all occasions.

3870 Fifth Ave., 619.255.1547 And 4919 Newport Ave., Ocean Beach 619.677.2222

FA

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Find more fab at FabulousHillcrest.com

GROOVE

Sound Decisions SPIN CYCLE bartender

Show Me the

Monáe 11/6: Janelle Monáe @ House of Blues houseofblues.com

M a r c B a p t i st e

In addition to being an R&B and soul singer-songwriter/ producer signed to Sean “Diddy” Combs’ record label, Bad Boy Records, Janelle Monáe is a CoverGirl spokesmodel who’s appeared on the covers of several national magazines. This photo ran on the June 15, 2013, cover of Billboard magazine, which announced October 24 that Monáe will receive its 2013 Rising Star Award.

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11/1: Condemned @ The Griffin, thegriffinsd.com Death metal rockers from America’s Finest.

[novembeR concert calendar[ B y C a t li n D ors e t

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11/2: Sepultura @ Ramona Mainstage, ramonamainstage.com Brazilian heavy metalers whose moniker translates to “grave” in Portuguese.

Atlas Genius

House of Blues

r o g e r k i sb y

11/2: David Cook @ The Griffin, thegriffinsd.com This Midwestern rocker won the seventh season of American Idol.

Aussie alt. rock band enjoying the success of its debut album (released in February), When It Was Now.

houseofblues.com

11.7

Known for her deep, raspy voice, this R&B singer is most recognized for her 2001 Grammy Awardwinning hit, “I Try.”

11/2: Cody Simpson @ House of Blues, houseofblues.com This 16-year-old Aussie pop singer peaked at No. 10 on the Billboard 200 chart for his album Surfer’s Paradise.

11/3: The 1975 @ Belly Up Tavern, bellyup.com Indie rock foursome who released their first studio album in September.

macy gray

Belly Up Tavern

bellyup.com

11/4-5: Graham Nash @ Belly Up Tavern, bellyup.com The Crosby, Stills & Nash founding member released his autobiography, Wild Tales, in September.

11/5: Switchfoot @ Balboa Theatre, sandiegotheatres.org These local rockers founded the Switchfoot Surf Bro-Am Surf Contest in 2005 to raise money for San Diego’s homeless children.

11/5: Active Child @ The Casbah, casbahmusic.com Indie pop songster currently headlining a world tour.

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11/7: The Chariot @ Epicentre, epicentreconcerts.org This show represents the last chance to catch these hard rockers on the West Coast ­­­— they’re disbanding when the tour wraps up at the end of November.

11/10: Goldroom @ Soda Bar, sodabarmusic.com Nu disco band that performed at the South by Southwest (SXSW) festival in Texas this spring.

11/10: Cults @ The Irenic, casbahmusic.com Former NYU students (and a reallife couple) comprise this indie pop twosome.

SOMA

somasandiego.com

l i nds e y b y r n e s

11/7: Lita Ford @ Brick By Brick, brickbybrick.com A former member of all-girl band The Runaways, Lita Ford has released seven solo rock albums.

DEV

This electropop singersongwriter is most known for her 2011 hits “In The Dark” and “Bass Down Low.”

11.9

Alt. rockers Tyler Joseph and Josh Dun opened for Fall Out Boy’s Save Rock and Roll arena tour in September.

Twenty One Pilots

House of Blues

houseofblues.com

11/10: Clutch @ House of Blues, houseofblues.com AMC’s hit show The Walking Dead featured this rock band’s song “The Regulator” in an episode last season.

11.8

11/10: Jello Biafra and the Guantanamo School of Medicine @ The Casbah, casbahmusic.com This punk rocker and former Dead Kennedys frontman is also a politician and was a Green Party candidate for president in 2000, finishing second behind Ralph Nader.

selena gomez

Valley View Casino Center

11/10: Queensryche @ Ramona Mainstage, ramonamainstage.com A falling-out in 2012 split this heavy metal band into two separate bands, although both kept the Queensryche moniker. This one includes former frontman Geoff Tate.

This 21-year-old pop star has 47 million Facebook fans, one of whom must (still) be exboyfriend Justin Bieber.

11/11: Jason Mraz @ Belly Up Tavern, bellyup.com This San Diego-based pop rocker headlined the first-ever open-air concert in Myanmar last December to raise awareness of human trafficking.

D IE G O U CHI T EL

valleyviewcasinocenter.com

11/10: Maze Featuring Frankie Beverly @ Valley View Casino Center, valleyviewcasinocenter.com This R&B/soul band closed out the Essence Music Festival every year from 1995 through 2009.

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11/11: Ab-Soul & Joey Bada$$ @ SOMA, somasandiego.com Herbert Anthony Stevens IV and Jo-Vaugh Virginie Scott changed their not-so-badass names to be hip-hop artists.

11/13: Lupe Fiasco @ House of Blues, houseofblues.com The rapper/producer co-founded independent record label 1st & 15th Entertainment.

11/13: Arkona @ Ramona Mainstage, ramonamainstage.com Russian pagan metal band whose song “Yarilo” played in an episode of The Office in 2010.

d a nn y c l i n c h

11/14: Shaggy @ Sycuan Casino, sycuan.com When the pop/rap song “It Wasn’t Me” dropped 13 years ago, The Shaggy Defense (lying in the face of overwhelming evidence) became America’s favorite new legal term.

11/15: Brett Dennen @ Belly Up Tavern, bellyup.com This folk singer-songwriter released his fifth studio album, Smoke and Mirrors, October 22.

11.21

These rock legends just released Lightning Bolt, their 10th studio album and the first since 2009.

11/15: Mayday Parade @ House of Blues, houseofblues.com Floridian rock quintet that’s toured with Plain White T’s, Pierce The Veil and All Time Low.

PEARL JAM

11/19: CHVRCHES @ House of Blues, houseofblues.com Their electro pop sound landed Scottish band Chvrches the No. 5 spot on BBC’s Sound of 2013 list.

11/19: A$AP Ferg @ Epicentre, epicentreconcerts.org Hip-hop artist and part-time clothing designer for his own Devoni Clothing label.

11/20: Pennywise @ Belly Up Tavern, bellyup.com L.A. punk rock band said to be working on a box set and some new songs to commemorate its 25th anniversary this year.

Viejas Arena

as.sdsu.edu

11.17

This pop singer-songwriter will travel a lot more than “A Thousand Miles” (the title of her 2002 hit single) during her U.S. tour this fall.

Vanessa Carlton

Belly Up Tavern

bellyup.com

11.26

Irish singer-songwriter still riding the success of her 1990 cover of Prince’s song, “Nothing Compares 2 U.”

Sinead O’Connor

11/20: Veil of Maya @ SOMA, somasandiego.com Deathcore band currently on tour with Structures, Northlane, Vildhjarta and Here Comes The Kraken.

Belly Up Tavern

bellyup.com

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Barry McCall

11/20: Foxes @ House of Blues, houseofblues.com Zedd’s EDM hit “Clarity” helped make this English pop singer’s voice more recognizable to a broader audience.

M a tt h e w W i l s o n

11/16: Ben Harper @ Copley Symphony Hall, sandiegosymphony.org This folk rocker’s songs have been used in TV shows Daria, One Tree Hill and Vampire Diaries, among others.

11/20: Kate Nash @ Porter’s Pub, porterspub.com This indie pop singer-songwriter’s hit “Do-Wah-Doo” is featured on the Bridesmaids movie soundtrack.

11/21: Vanna @ House of Blues, houseofblues.com Hahd rockahs from Bahstun. Cheahs!

11/21: Bret Michaels @ Sycuan Casino, sycuan.com He couldn’t lock down a wife on VH1’s Rock of Love with Bret Michaels (in any of the show’s three seasons), but the rocker did impress Donald Trump enough to win season nine of Celebrity Apprentice.

11/22: Asking Alexandria @ SOMA, somasandiego.com This heavy metal band played a sold-out European and North American tour last year.

11/22: Pepe Aguilar @ Valley View Casino Center, valleyviewcasinocenter.com This mariachi entertainer has won six U.S. and three Latin Grammy Awards.

11/23: Tonight Alive @ SOMA, somasandiego.com These pop punk band mates have toured with Anberlin, Pierce The Veil, All Time Low and many more.

11/24: Protest the Hero @ SOMA, somasandiego.com Hardcore metal band touring to promote its latest album, Volition.

11/25: 3OH!3 @ House of Blues, houseofblues.com Electro pop duo most known for their 2008 hit “Don’t Trust Me” and their 2009 collaboration with Ke$ha titled “Blah, Blah, Blah.”

11/26: Michael Bublé @ Valley View Casino Center, valleyviewcasinocenter.com The Frank Sinatra-esque crooner will be on tour through May 2014 to promote his recent album, To Be Loved.

11.24

11/27: Chris Isaak @ Belly Up Tavern, bellyup.com This 50-something rockabilly singer has acted in several films, including Silence of the Lambs, That Thing You Do! and The Informers.

11/29: The Devil Wears Prada @ SOMA, somasandiego.com Christian hardcore metal band that insists they derived their named from the novel, not the movie

Viejas Arena

11/30: Tribal Seeds @ SOMA, somasandiego.com The first two albums from this local reggae outfit made iTunes’ “Best Of” lists in their respective years.

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D a n M a r t e ns e n

drake

Keep an eye out for this rapper’s cameo in the upcoming flick Anchorman 2: The Legend Continues.

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B r a nt l e y G ut i e r r e z

[novembeR edm shows[ B y dj t ris t a n d

11/1: Tourist @ Bang Bang, bangbangsd.com London based DJ/producer with an emotive, melodic sensibility and innovative production skills. Tourist’s recent EPs “Placid Acid” and “Tonight” were met with critical acclaim from industry heavyweights the world over.

11/2: The Stafford Brothers @ Bassmnt, bassmntsd.com Currently ranked No. 1 in their homeland of Australia (three years running in the ITM Awards), the Stafford Brothers have managed to create an international cult following for their unique, yet accessible sound. These guys recently achieved Platinum status with No. 1 EDM iTunes chart-topper “Hello.” If you’ve not heard of these guys, you soon will.

11/2: Maribou State @ Bang Bang, bangbangsd.com Single-handedly defining a genre of alternative electronica is no easy task.

These guys from London have done just that, creating a more laidback approach to EDM. Open your mind to something different.

11.2

11/7: Cash Cash @ FLUXX, fluxxsd.com These rising superstars in the production of EDM have seen recent support from the likes of Tiesto, Hardwell and Showtek, among others. Their outstanding, energetic style behind the decks also sets these guys apart from the rest.

11/7: Gramatik @ House Of Blues, houseofblues.com Stemming from Brooklyn, Gramatik’s raw alternative electronic sound is truly original.

Intense two-step integration with 4/4… love it!

Wolfgang Gartner and Tommy Trash

SOMA

11/8: Paul Oakenfold @ Voyeur, voyeursd.com It’s easy to throw the term “legend” out there, but Oakey is partly responsible for shaping the electronic music scene into being what it is today. Now residing here in the U.S., but a native of London, Paul Oakenfold is a chart-topping producer who’s worked with the likes of Madonna, among many other heavyweight musicians. His record label, Perfecto, has been one of the most prolific labels in modern EDM culture.

11.

3 Bar West Dirty South Joe barwestsd.com

somasandiego.com Both of these artists are responsible for curving the edge of EDM as we know it today, topping the Beatport and iTunes charts on multiple occasions.

Get ready for a crazy (all-ages) Saturday night.

Philadelphia native Dirty South Joe is a true rising star. His outstanding musical mash-ups combine rolling House with more recognizable vocal tracks. {continued on page 114}

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groove { spin cycle } {continued from page 112}

11.

1 2 the belly up tychno

bellyup.com

It’s not often that you can say an artist, as in musical artist, is also a skilled professional painting artist.

Producer of some of the best Chill Out of all time, and a dab hand with a brush, Tycho is well worth checking out.

T i m N av i s

11/9: Jochen Miller @ Bassmnt, bassmntsd.com Responsible for single-handedly changing the edge of Trance, Jochen Miller’s unique Dutch edge of Big Room production really sets the precedence. His early releases on High Contrast Records propelled him around the globe.

11/10: Reggae Sundays @ Spin Nightclub, spinnightclub.com This is one of the city’s most successful weekly events, embracing some of the most laidback music around. Kick back and let the good times roll.

11/14: Bingo Players @ SOMA, somasandiego.com Some of the most prolific producers in EDM right now, The Bingo Players are responsible for chart-topping tracks such as “Rattle,” which made No. 1 on Beatport for two weeks. Supported by L.A. rising star MakJ and Dutch heavy weight duo Bassjackers, this all-ages event is guaranteed to be a biggie.

11.15

11/14: Beats Antique @ House of Blues, houseofblues.com Experimental world-fusion Electronica is the name of the game with this production consortium. Get ready to have your mind blown by some out-ofthe-box music stemming from the Bay Area.

11/15: Alesso @ Petco Park, ticketfly.com A mighty producer, remixer, DJ and global superstar touches down in San Diego for a night to remember. LED Presents will be pulling out all the stops, creating a magical atmosphere in the Petco Park parking lot. This one’s allages, so get ready for some noise and neon.

Spryte

Hard Rock Hotel San Diego

11/16: Sander Kleinenberg @ Bang Bang, bangbangsd.com One of the true pioneers of the Electronic sound, Sander Kleinenberg is of the world’s coolest artists. His innovative production skills have elevated him to dance-music royalty in recent years.

11/16: Rusko @ House Of Blues, houseofblues.com One of the masters of Dubstep arrives in San Diego from London. His raw, energetic scat behind the decks has already earned him legendary status.

His productions have been off the scale in not only quality, but also success.

Respect!

207sd.com

Known for energetic, uplifting and emotive mash-up-style electronic DJ sets, Spryte is one of the true benchmark artists in the Electro House world. His Soundlcoud is a constant hive of activity.

11/17: Crizzly and Feature @ Voyeur, voyeursd.com Ambassadors for the Crunkstep sound, these guys have a cult following. I’d highly recommend checking them out. It’s not every day you can put the word “original” to something. {continued on page 116} o n e

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groove { spin cycle } {continued from page 114}

11.

2 4 bang bang Seth Troxler

bangbangsd.com

Stemming from the raw music scene of Detroit in the early ’90s, Seth Troxler is a Tech House pioneer with a signature “rolling” sound — energetic, groovy, massively worth seeing.

Stephanie Smith

11/21: Ashley Wallbridge @ FLUXX, fluxxsd.com Signed to Andy Moor’s AVA Recordings, British producer/DJ Ashley Wallbridge has defined a generation of Trance with his unique production style. A true artist, he emits an emotional, powerful, energetic vibe with his productions and his DJ sets.

11/22: Enferno @ Hard Rock Hotel San Diego, 207sd.com Jump Up-style EDM specialist Enferno’s energetic DJ sets have crowds bouncing nationwide. Check out this legendary DJ (and trained pianist) as he bumps through San Diego around the time his new EP is set to drop.

11/23: John Dahlback @ Bassmnt, bassmntsd.com Expect big beats, harsh melodies and non-stop hands-in-the-air moments when one of the true legends of House music, John Dahlback, takes the stage for a quirky, energetic and emotional DJ set. Electric!

11/23: ZDM’s First Birthday @ Somewhere Loud, somewhereloud.com Jammin’ Z90 celebrates the first birthday of its hit EDM show, “ZDM,” hosted by yours truly, Tristan D. Come check out this FREE show, featuring pure EDM from the cream of the international and local DJ crops.

11/27: J Paul Getto @ Bar West, barwestsd.com Funky, sexy, uplifting House music is the order of play here. J Paul Getto is a legend when it comes to Funking you harder with his disco-inspired sound.

11/29: E-Rock @ Hard Rock Hotel San Diego, 207sd.com If you’re into Trap (EDM comprising hip-hop + dubstep), this’ll be the event for you, as Bay Area superstar E-Rock comes into town for a rude night of turntable action.

11/30: Bob Sinclar @ Avalon Hollywood, avalonhollywood.com Celebrate the pending arrival of Avalon San Diego (set to open on the former site of downtown’s 4th & B before the end of the year) by heading to L.A. for French DJ Bob Sinclar’s gig at Avalon, Hollywood.

An international DJ/producer from London who now calls San Diego home, Tristan D hosts Jammin’ Z90’s weekly EDM-only radio broadcast, ZDM, Friday nights from 10 p.m. to midnight on XHTZ-FM.

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G R O O V E { BARTENDER }

pour guys

Bartenders head south to make business go up

B y R o n D o n oho P ho t o by K ris t i n a Y amamo t o

D

ave Whitton and Aidan Demarest are big deals in Los Angeles nightlife circles, having advanced to the level of: If we build it, they will come — and stand in lines that circle the block.

When the bartenders-turnedbar-innovators opened Frauds and Swindlers in the Gaslamp this summer, however, they discovered that San Diego is a world apart from their usual stomping grounds.

“We’re L.A. guys who’ve been a little humbled,” says Whitton. “The Gaslamp is a lot different than we thought. It’s been eye-opening, and we see that we are going to have to work to generate clientele.”

That’s a lot of honesty — especially from a guy who opened a place in L.A. called Villains and now runs Frauds and Swindlers.

Whitton says the name pokes fun at the bar industry’s management personnel, the humor compounded by his bar’s location inside the Keating Building, where Charles Keating played banking shell games during the Savings & Loans scandals in the late-1980s.

Whitton’s been in the L.A. scene for 14 years, opening downtown L.A.’s Golden Gopher (a luxe/ dive hybrid offering both Pabst beer and fine scotches) and Seven Grand, a sister whiskey bar to the popular venue in North Park. Seven Grand, L.A., is where Whitton met Demarest, who also owns Neat

Aidan Demarest (left) and Dave Whitton’s Two Fingers bar, upstairs from Frauds & Swindlers, serves drinks “neat,” without ice.

Spirits Bar off the beaten path in Glendale, where, as the name implies, premium spirits are doled out “neat” (sans ice).

The pair have been featured on The Cooking Channel and in Los Angeles Times; judged the San Francisco World Spirits Competition; and consult as beverage directors for L.A.-area bars such as Cliff ’s Edge, The One Eyed Gypsy and King’s Row Gastropub.

Long story short, these guys are O NE

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on their game. Demarest says their local venture, the two-story Frauds and Swindlers, offers “a dark, sexy and urban experience.” It’s located on the former site of Brick + Mortar (previously The Merk) and next to Croce’s (which relocates to Banker’s Hill at the end of the year).

Frauds and Swindlers serves cocktails in Mason jars and punchbowls. The upstairs bar, Two Fingers (like the old-fashioned pour) is a derivation of Demarest’s

e igh t e e n [ november 2 0 1 3 ]

Neat, offering hard liquor without garnishes.

Whitton and Demarest’s big-city experience may ultimately provide the leg up they need to make it big in the mean streets of the Gaslamp.

The Italian Next Door, their adjacent pizzeria (on the former site of Krust), may offer additional support. It stays open until 4 a.m.

Friday and Saturday nights, when patrons are sure to be two (or many more) fingers deep.

L O V E { BLIND DATE }

Ale Yeah!

Let’s hear it for a blind date tour of some of the city’s hippest hops B Y da v id p e rloff / P ho t os by B r e v i n B lach

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C

olette grew up in Seattle, lives in downtown’s Marina District and earns a living as a culinary-and-travel publicist for Chemistry PR in Bankers Hill.

“I love what I do,” she says. “I’ve worked hard to be here.”

Ryan grew up in Montana, lives in Pacific Beach and manages the bar at Firehouse, also in PB. “Making slightly above average Mai-Tais,” he says, “contributes to a portion of my income.”

[Editor’s note: If Colette looks familiar (which she won’t to Ryan), it may be because she was the female star of PacificSD’s November 2011 blind date. Thirsty for more, and with her glass always half-full, she’s back for a second round.]

The two met for the first time about 30 minutes ago and are now riding in Hess Brewing, North Park an Epic Limo en route to Hess Brewing in North Park, the first stop on their brewery-tour blind date in celebration of San Diego Beer Week (for more on that, see “First Draught,” page 98). Before they arrive, let’s review the pre-date interviews.

PacificSD: What do you do for fun?

COLETTE: I love traveling and visited Africa earlier this year.

I’m always up for road-trips and trying new restaurants, but I like spending time at home, too.

RYAN: I watch a lot of Keanu Reeves movies.

What are you best at?

COLETTE: I’m ridiculously good on the piano. It shocks people every time. It’s a secret talent.

RYAN: I’m pretty good at tying a bowtie.

What do you suck at?

COLETTE: I don’t know how to exercise. I don’t like it. You won’t catch me running the Convention Center stairs.

RYAN: Saying “No.” What are you looking for in a date, physically and/or otherwise?

COLETTE: I love a down-toearth man with a plan, someone who can handle his business and keep a sense of humor at the same time. Having a passion for something; that’s attractive.

RYAN: I can’t wait to ride in the limo.

Describe your special brand of sex appeal in five words or less.

COLETTE: Baby got back?

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That’ll do.

RYAN: Grow it and blow it.

What do you like least about yourself?

COLETTE: I’m tall and I always wanted to model, but the agencies said I didn’t have strong enough cheekbones. So, there’s that.

RYAN: The form of my backstroke.

Rate yourself on a scale from one to 10 for looks.

COLETTE: I’ll say nine. I’m happy with the way I look.

RYAN: In Montana, I was a 6.5.

Rate yourself on a scale from one to 10 for personality.

COLETTE: I think I’m at least a solid eight with most people. I could be a one or a 10, depending on who I’m around.

RYAN: A very solid 6.5.

What traits could your date exhibit that would be dealbreakers?

COLETTE: We’ll have issues if his world revolves around electronic music and bottle service.

RYAN: An Adam’s apple.

How many people have you slept with?

COLETTE: It’s a surprisingly acceptable number. I’m not one of those “PB girl” types, if you know what I mean.

T W ENT Y - O NE [ november 2 0 1 3 ]

RYAN: Umm, 8.65. Weird, right?

What’s your favorite food?

COLETTE: Anything sweet — chocolate, cookie dough, frosting with a side of cake. Give it to me.

RYAN: Tequila.

Will the night end with a kiss, something more or something less?

COLETTE: It won’t go too far, because that’s not my style… but that’s hard to answer.

RYAN: I’m just trying to get my hand held.

What’s the most important thing in the world?

COLETTE: Live your life in a way that makes you happy. You don’t get to live today twice.

RYAN: Nickelback’s Dark Horse album.

Why are you going on a blind date in a magazine?

COLETTE: I’ve had so many awkward moments in life; I can handle one more.

RYAN: My Tinder account quit working, so this seemed like the next best option.

THANK YOU! Epic Limo 858.270.LIMO (5466) epiclimo.com {continued on page 122}

L O V E { BLIND DATE } {continued from page 120} Karl Strauss Brewing Co., Pacific Beach

taking flight C The daters taste a rainbow of beer flavors

olette and Ryan disembark the limo and stroll up a shadowy gangway past the stainless steel beer-making equipment at Hess Brewing, located on the former site of the Evangelical Bible Book Store.

“Now we help people reach a higher level in a different way,” says the bar manager as he leads the couple to their table.

Dozens of Hess patrons are talking loudly, some playing cards and board games, others tempering their buzzes with Southeast Asian street food from Pho Realz?!, a roving pop-up kitchen set up by the alley behind the building.

The daters, who’ve been drinking Crispin Cider in the limo, order their first flight of beers, which range from light to dark. They’re being chatty, laughing often, and appear to be having a great time when their appetizers arrive from the mobile restaurant.

After about half-an-hour, it’s time to roll to the next stop on the tour. The couple jumps back in the limo and heads to Karl Strauss Brewing Company (located east of Pacific Beach), which has recently unveiled a new tasting room. After a couple mug shots — make that “jug” shots (see photo) — they grab a table in the outdoor garden, which is remarkably serene given its proximity to the freeway.

Before heading back out on the road, the couple gets a behind-thescenes tour of Karl Strauss’ bottling plant, which is visible to the public through large windows in the tasting room. The scene looks like it’s plucked from the opening credits of Laverne & Shirley (Google it), minus the goofy friends… and plus two blind daters doing goofy things with bumper stickers (see photo).

Next stop: Culture Brewing Co. in Solana Beach. A modern yet rustic microbrewery on the other O NE

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side of the tracks (from Highway 101), Culture has 12 taps that provide a constant flow of what’s brewing on-site, which appears to be the new talk (and bark) of North County (dogs welcome).

Troopers Colette and Ryan show their mettle, pulling up a couple kegs to sit by a barrel table and taste still more delicious beers. Not that it would take beer goggles to make either of these two look hot, but if it did, their goggles would be motorcycle helmets with the visors down by now.

Step lively, kids. One more stop.

You can make it.

Back in the limo for the ride to dinner (and more beer flights), the couple cracks mini-bottles of Milagro Tequila before heading inside and grabbing a booth at Lumberyard Tavern in Encinitas.

Once they’ve had a chance to talk over appetizers, they’re split for mid-date debriefings.

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PacificSD: How’s it going so far?

COLETTE: It’s great, it’s a nice date. I’m pleasantly surprised. I was worried about who it might be, but he seems good.

RYAN: Date’s gone well. Good beer, girl’s cool, limo driver’s even better.

Can’t complain. {continued on page 124}

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L O V E { BLIND DATE } {continued from page 122}

PacificSD: What were your first impressions?

COLETTE: He was cuter than I thought he would be. He’s the type of guy I’d usually be with. I thought you guys would set me up with an ogre. There are a lot of people in the restaurant industry who maybe aren’t physically up to certain standards. Ryan is cute.

RYAN: Colette was awesome, I’m glad she wasn’t the girl we pulled up next to at the bus stop. She’s a good-looking girl.

Is this the type of person you’d normally date?

COLETTE: Oh, yeah. He’s tall, he’s good-looking, he seems down to Earth, he seems like he has it together. He just has a nice personality overall.

RYAN: No, simply because I haven’t dated someone in a really long time.

What do you think of the way your date is dressed?

COLETTE: I love a guy in a flannel button-up; I can’t resist.

RYAN: Super cute. She did well with the whole dress-casual-but-nice thing. She nailed it.

How was your experience at Hess Brewery?

COLETTE: The layout was nice at Hess. You can walk over and see where they make the beer below the tasting room. That was cool.

RYAN: Best beef skewers I’ve ever had. And the beer was awesome. I feel stupid saying this, but their blonde was amazing — great blonde beer.

What did you think of Karl Strauss’ new tasting room?

COLETTE: I liked the outside area.

You feel like you can kind of picnic and have beer at the same time.

That was a nice ambiance.

RYAN: Super cool ambiance. They had a Rubik’s Cube there, and I don’t know why I didn’t solve it.

Should have. I thought, “I know how to solve that. That might get me laid.” But, no.

How about Culture Brewing Company?

COLETTE: Culture was different. I wasn’t expecting to find that in Solana

Beach. I feel like that’s a perfect addition to Solana Beach, something they could really use up there.

RYAN: Kegs as seats — one of the coolest things I’ve seen at a brewery.

Just super low-key. You could tell it was a new brewery; garage doors open, sitting on keg shells.

Awesome place.

858.345.1144, culturebrewingco.com

What’s the most attractive thing your date has done so far?

COLETTE: He’s been so easy to talk to and easy to get along with, and I feel like I’m just hanging out with a cool guy.

RYAN: She just has an awesome sense of humor. Any situation we’ve been in, she knows how to make fun of somebody, which I like to do.

Rate your date on a scale from one to 10 for looks.

COLETTE: Nine. He’s totally my type. Good job, PacificSD. Highfive.

RYAN: Nine.

And for personality?

COLETTE: Eight or nine.

RYAN: Nine.

Do you want to kiss your date now?

COLETTE: It could get there shortly.

RYAN: No. Does your date want to kiss you?

COLETTE: I don’t know, maybe.

He’s a guy; is that really a question?

RYAN: No. That’s three “nines,” one “eight or nine” and at yeast a dozen small beers, maybe more. So far, so good.

THANK YOU! Hess Brewing 3812 Grim Ave., North Park 619.786.4377, hessbrewing.com Karl Strauss Brewing Co. 5985 Santa Fe St., Pacific Beach 858.273.2739 (BREW), karlstrauss.com Culture Brewing Co. 111 South Cedros Ave., Solana Beach O NE

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t w e n t y - F I VE

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L O V E { BLIND DATE } {continued from page 124}

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Beer with dinner… or the other way around s their entrées arrives, Colette and Ryan are finally left alone to enjoy the rest of their evening away from the camera. After a final toast of our own 30-somethingth beer tasting, the magazine crew heads out into the night. The next morning, we call to see what we missed.

PacificSD: How was dinner at Lumberyard Tavern?

COLETTE: I love that we went somewhere on the casual side.

I think that’s the best kind of environment for getting to know someone, when there’s no pretention and you can just be yourself. Also, their spinach dip is the new black.

RYAN: Lumberyard was a super-cool place, and the food all looked good.

What did you have to eat and drink?

COLETTE: Steak and potatoes. I was so nervous before the date began that I forgot to eat, so I was starving the whole time. I think I ordered the heaviest thing on the menu.

RYAN: We had an ahi plate and spinach dip for an appetizer. I ordered the fish tacos, and Colette

had the stuffed steak. We both had a couple different beers and a few shots for dessert.

What happened after the magazine crew left you alone?

COLETTE: After dinner, our driver took us down the coastline and surprised us with a stopover at Moonlight Beach in Encinitas. Nice touch. After that, we went to a dive bar for one more drink, and then I went home.

RYAN: We picked up some more beers for the limo after dinner and got the “Eddie” tour of Solana Beach’s finest beaches. On the way back downtown, we made a pit stop at the High Dive bar in Bay Park for a to-go tequila shot. After Colette left, I rode around and drank beers by myself until Eddie kicked me out to go home.

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When did you get home?

COLETTE: It wasn’t that late, about 10 p.m. I had to work in the morning. Real life beckons.

RYAN: I think around midnight.

Was there a kiss or romantic exchange?

COLETTE: He’s an attractive guy, and we had a great time, but nothing happened. Maybe it wasn’t the right moment. It could happen.

RYAN: I got my hand held.

What two things would you change about your date to make him/her a better fit for you?

COLETTE: I wish he didn’t live in PB and I’d like to see him be a little less like every other guy. That could come out in time. I tend to prefer guys with a bit of a quirk, but no big deal.

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RYAN: That wouldn’t be a very nice question to answer.

What’s the funniest thing that happened during the date?

COLETTE: Ryan supposedly has a pet cow in Montana named Alex.

I hope he tells this to all the girls.

That’s kryptonite right there.

RYAN: Our late-night photo session on the beach. If only the pro photographer hadn’t gone home already.

What was the best part of the date?

COLETTE: Finally getting to eat. I was really starving. I didn’t plan that one out right.

RYAN: Culture Brewery was my favorite place we visited — beer was awesome, and we had more time to sit and try the beers. {continued on page 128}

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L O V E { BLIND DATE } {continued from page 126}

What was the worst part of the date?

COLETTE: He asked me about football just a few minutes in, so I had to reveal early on that I’m not that into sports. I usually try to hide that until a few dates in.

RYAN: Finding out this was Colette’s second PacificSD blind date.

Will there be a second date?

COLETTE: Signs point to yes, or at least we’ll hang out. We both randomly own six-person tents, so we might be in the midst of planning the best camping trip ever.

RYAN: I don’t know. I was late picking her up and early dropping her off. I’m hoping my proposition for drinks at Applebees in El Cajon will seal the deal.

What’s one thing your date should know before going on another date?

COLETTE: I can’t handle that many drinks on a regular basis.

RYAN: Another date with me? Does that mean I get another date?

What could have made this date better?

COLETTE: Fill the limo with puppies? Nothing else comes to mind.

RYAN: More tequila never hurt anyone.

What food did your date remind you of?

COLETTE: Ryan seems like a classic kind of guy, so maybe he’s just a classic burger. Something straightforward, something most o n e

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everyone can agree with, you know.

RYAN: She reminded me more of a beer.

What kind of beer did your date remind you of?

COLETTE: A stout — tall, dark and handsome.

RYAN: I’m going to go with a warm PBR Tall Boy on this one.

Sophisticated, classy, well dressed and easy as sh!t to drink… with.

AFTERMATCH: Despite the daters’ obvious connection and romantic beach walk, Colette bailed early to get up for work the next day. The good news is that she said “signs point to yes” for a second date, and Ryan is optimistic that “drinks at Applebees in El Cajon

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will seal the deal.”

Ryan was displeased with Colette’s having been on a previous blind date, but if they’re ferment to be, he’ll just have to deal with getting hoppy seconds… for bitter or worse. Luckily for PacificSD, whatever happens, we’re just in it for Schlitz and giggles.

Seven hours, three breweries and one tavern specializing in local craft beers. If that doesn’t add up to the perfect blind date, maybe a little head in the back seat would... but there was only cider in the limo, and that doesn’t foam up so much.

THANK YOU! Lumberyard Tavern 967 S. Coast Hwy 101, Encinitas 760.479.1657, lumberyard101.com

think “No Customers” by Ashi Fachler (shot in the Gaslamp)

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Submit your best pics of life in San Diego to win cash, glory and gift certificates.

Winning submissions will be published in the January 2014 issue of PacificSD.

Enter at SEENDIEGO.com o n e

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