ONE LONG WEEKEND
EXPLORE BOTH SEATTLE & PORTLAND
WEDDINGS ARE BACK! THE I DO’S ARE NOW FLOWING
THE MAGAZINE FOR THE CENTRAL VALLEY
ROASTED!
WHERE COFFEE AND COMMUNITY ARE THE PERFECT BLEND
NOVEMBER 2021
SCAN TO READ ONLINE SJMAG.COM
| NOVEMBER 2021 1
Where the Good Life is YOUR Life. Discover a relaxed lifestyle that reflects this master planned community’s unique Delta location. Where collections of home styles are built among lakes, parks and trails. All set against a backdrop of the San Joaquin River. River Islands has its own charter schools, a lakeside restaurant and pub, sports fields, dog parks, and lots of room to put down roots and thrive. Homes are priced from the mid $500,000s to over $800,000. The Welcome Center is now open from 12-5 daily; closed Mondays, at 1401 River Islands Parkway in Lathrop.
RIVER ISLANDS
2
(209) 808-5168
I
RiverIslands.com
NOVEMBER 2021 | SJMAG.COM All neighborhood offerings, amenities and features are subject to change without notice. Prices effective as of deadline of publication.
WE’RE IN THIS TOGETHER. At Kaiser Permanente, we don’t see health as an industry. We see it as a cause. And one that we very much believe in. During this extraordinary time we are especially thankful to the heroism of our frontline workers. And, we would like to express our deepest gratitude to all of our outstanding care teams and individuals who deliver on the Kaiser Permanente mission each day to improve the health of our members and the communities we serve. We are here to help you thrive. Learn more at kp.org.
SJMAG.COM
| NOVEMBER 2021 3
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* Manufacturer’s mail-in rebate offer valid for qualifying purchases made 4/10/21–6/21/21 from participating dealers in the U.S. only. Offer excludes HDOrigins® and Nantucket™ Window Shadings, a collection of Silhouette® Window Shadings. Rebate will be issued in the form of a Reward Card and mailed within 6 weeks of rebate claim approval. Funds do not expire. Subject to applicable law, a $3.00 monthly fee will be assessed against card balance 6 months after card issuance and each month thereafter. See complete terms distributed with reward card. Additional limitations may apply. Ask participating dealer for details and rebate form. ©2021 Hunter Douglas. All rights reserved. All trademarks used herein are the property of Hunter Douglas or their respective owners.
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s mail-in rebate offer valid for qualifying purchases made 4/10/21–6/21/21 from participating dealers in the U.S. only. Offer excludes HDOrigins® and Nantucket™ Window Shadings, a collection Window Shadings. Rebate will be issued in the form of a Reward Card and mailed within 6 weeks of rebate claim approval. Funds do not expire. Subject to applicable law, a $3.00 monthly fee * Manufacturer’s mail-in rebate offer valid for qualifying purchases made 4/10/21–6/21/21 from participating dealers in the U.S. only. Offer excludes HDOrigins® and Nantucket™ Window Shadings, a collection Silhouette®after Windowcard Shadings. Rebate will be issued in the month form of a Reward Card and mailed 6 weeks ofterms rebate claim approval. Fundswith do notreward expire. Subject to applicable law, a $3.00 monthly fee may apply. Ask participating dealer for d against card balance 6 ofmonths issuance and each thereafter. Seewithin complete distributed card. Additional limitations will be assessed card balance 6 months after card issuance and each month thereafter. See complete terms distributed with reward card. Additional limitations may apply. Ask participating dealer for 4 NOVEMBER 2021 |rights SJMAG.COM ate form. ©2021 Hunter Douglas. Allagainst reserved. AllAll trademarks herein arearethe of Hunter Douglas their respective owners. details and rebate form. ©2021 Hunter Douglas. rights reserved. All used trademarks used herein the property property of Hunter Douglas or their respectiveor owners.
“Our Mission” Improve the lives of patients through excellent Cardiovascular education, prevention, and the highest quality care. • Complete cardiovascular care from prevention to intervention. • Recognized expert in sport cardiology in USA and internationally. • Cardiovascular leadership at State and National level.
N O W O P E N I N L O D I 1210 W Tokay St. 209.370.3580 S TO C K TO N : 2633 Pacific Ave. 209.944.5530
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SJMAG.COM
| NOVEMBER 2021 5
San Joaq u Only Life in’s P Commun lan ity!
Experience the Difference at O’Connor Woods
Proud member of the
family
O’Connor Woods, a gated Life Plan Community situated on 34 park-like acres, has provided high-quality senior living and services for over 30 years. Our award-winning community offers a full continuum of services on one campus, alongside resort-style amenities and a vibrant lifestyle of choice and social connection.
Experience our community today!
209-841-0267 • oconnorwoods.org O’Connor Woods A Life Plan Community: Independent Living with Services, Assisted Living, Memory Care, Rehabilitation and Skilled Nursing 3400 Wagner Heights Road, Stockton, CA 95209 License #390314809 COA #283
6
NOVEMBER 2021 | SJMAG.COM
Equal Housing Opportunity
SJMAG.COM
| NOVEMBER 2021 7
8
NOVEMBER 2021 | SJMAG.COM
BOARDING, TRAINING & GROOMING A park-like setting for your canine family member’s next vacation!
VOTED
Best Pet Boarding Best Dog Trainer Best Groomer
209.931.0758
www.CanineCulture.com | ContactUs@CanineCulture.com Visit our website for more information and videos of our beautiful property!
9751 N. Highway 99, Stockton CA 95212
SJMAG.COM
| NOVEMBER 2021 9
Contents Features
NOVEMBER 2021
27 AN UNCERTAIN PATH TO SERVICE
After a lifetime of dedication to public service, Suzanne Schultz, program manager for the San Joaquin County Family Justice Center, is looking forward to retirement in 2022—and she’s going out with a bang.
BY NORA HESTON TARTE
36 FINE FOOD AND PHILANTHROPY
Suzanne Ledbetter started volunteering as a way to get to know more people when she first moved to Lodi in 2006. She had no idea how it would take root and grow. BY FAITH LEWIS
27
40 ROASTED!
SJC is home to many coffee makers who demonstrate passion, innovation, and expertise of their craft on a daily basis. BY JENNIFER MORROW
54 ADVENTURE ELOPEMENTS
54
LANDS 77 PAPAPAVLO’S IN LODI
The Mediterranean bistro that has long served Lincoln Center residents opened a second location this year for many reasons, amongst those to cater to a new clientele with the same proven menu of high-end yet casual cuisine. BY NORA HESTON TARTE
10
NOVEMBER 2021 | SJMAG.COM
The air of romance that comes with running away together is only amplified when you add a dose of adventure to your elopement. Shannon Rock, has made adventure-style elopements (along with curated wedding packages) her niche. BY NORA HESTON TARTE
40
36
77
BRING YOUR VISION INTO FOCUS WITH ADVANCED CATARACT SURGERY
CATARACT SURGERY • GLAUCOMA CARE • RETINAL SERVICES EYELID SURGERY • LASIK • VISION EXAMS • GLASSES • CONTACTS
Over 55 years of Vision Care
Your Vision is Our Passion
SJMAG.COM
| NOVEMBER 2021 11
Contents
NOVEMBER 2021
70
32
THE 209
ESCAPE
30 CUTTING THE GREEN TAPE How hard is it to get into commercial cannabis?
70 PNW: TWO CITIES, ONE LONG WEEKEND Explore Portland & Seattle
WINE DINE 209
32 ORIGINAL ORNAMENTS Jen Howell creates the season’s perfect hostess gifts 80 MAGICAL MUST-TRY Molcajete Cantinera Never heard of it? We 34 HAMMER & STAIN Custom got you gifts, girls’ night out, home décor, and more 82 EXPERIENCE FALL Ironstone Vineyards makes it easy 86 IN THE NEWS All that’s new on the local food scene
NEXT NEXT ISSUE ISSUE
12
NOVEMBER 2021 | SJMAG.COM
82
IN EVERY ISSUE 14 PUBLISHER’S NOTE 87 DINING GUIDE
88 84 SPEAK OF THE DEVIL Deviled Eggs Four Ways 88 IN SEASON: FONDUE November is National Fun with Fondue month 87 TID BITS Calivirgin Olive Oil Club, Pumpkin Cheesecake
84
FLY SOUTH FOR THE WINTER • STOCKTON KINGS • ABODES
WATER
It takes a powerful forkli to raise the air quality. WELCOME TO THE PORT OF TOMORROW. We all breathe the same air. So, the Port of Stockton is doing everything in its power to reduce greenhouse gas emissions and other harmful pollutants. �ur �eet of zero-emission forklis, energy-efficient railcar mover, and 30 electric charging stations are already having a noticeable impact. e Port helps ship operators maintain air quality compliance, as well, with visible emissions mo monitoring. And we will continue to search for new ways to keep our air clean for the generations who follow. AIR
WILDLIFE
SOIL + SEDIMENTS
COMMUNITY ENGAGEMENT
SUSTAINABILITY
SJMAG.COM
| NOVEMBER 2021 13
from the publisher
COFFEE MAKES SAN JOAQUIN GO ‘ROUND I
READ OUR
DIGITAL EDITION
@ SJMAG.com ONE LONG WEEKEND
EXPLORE BOTH SEATTLE & PORTLAND
WEDDINGS ARE BACK! THE I DO’S ARE NOW FLOWING
NOV
21
THE MAGAZINE FOR THE CENTRAL VALLEY
ROASTED!
f you’re like me, you start every morning with a hot cup of coffee. Yes, the sudden jolt of energy is a great pick-me-up to start the day, but at this point it isn’t even entirely about the caffeine boost. If anything, I believe it’s routine. Like, I can’t fully wake-up without a steaming cup of joe because my body has been trained that the hot, nutty liquid literally signals “it’s morning!” in my brain. The good news is, I’m not alone in my coffee obsession. Over 150 million Americans drink coffee every day—that’s more than 50 percent of the adult population by the way. Most of us are reaching for an easy version of the stuff—a large, small, or whole pot of light-, medium-, or dark-roasted coffee. However, 30 million Americans opt for a specialty drink in the morning, such as a mocha, latte, espresso, cappuccino, or even an iced beverage. For me, one cup of coffee gets me going. But this month, as we explored the local coffee scene in Lodi and Stockton, I realized my daily consumption was actually low. The average American is responsible for drinking three cups of coffee per day, which means many Americans are drinking much more than that. Of all those millions of cups of coffee served each day, 65 percent are downed during breakfast hours and 35 percent taken black. Americans consume a total of 400 million cups of coffee per day and import more than $4 billion worth of coffee annually. Independent coffee shops sell 31 percent of espresso-based drinks, but their biggest sellers are brewed coffee. And while coffee beans are typically sourced from places like Columbia and Ethiopia, a lot of the work is done locally. More coffeeshops than you think brew their own beans in house to serve at their stores, which means there’s a lot of diversity from storefront to storefront, and plenty of delicious coffees to try. Learn more: page 40.
WHERE COFFEE AND COMMUNITY ARE THE PERFECT BLEND
Happy reading! SJMAG.COM
NOVEMBER 2021
SCAN TO READ ONLINE SJMAG.COM
| NOVEMBER 2021 1
TONY ZOCCOLI
tony@sjmag.com
14
NOVEMBER 2021 | SJMAG.COM
LAST THOUGHTS FOOD & PHILANTHROPY This month we pay homage to Suzanne Ledbetter, our very own food and wine editor. Outside of her position here, Suzanne is a force in the local food and charity scenes, always in the know about new restaurants and involved in local efforts to raise money for worthy causes. Learn more about her culinary prowess and philanthropic spirit, page 36.
WEDDINGS ARE BACK! After a not-so-brief, pandemic-driven hiatus in the wedding industry, we’re finally getting back into the swing of things. Planning a wedding? Our annual wedding guide has plenty of tips and tricks on how to make the most of your big day, check it out on page 51.
Winter classes begin January 3, 2022
Thank You For Voting Us Best Wedding Rings & Fine Jewelry
Certificates Associate's Bachelor’s Master’s Teaching Credential Juris Doctor
260 Lincoln Center • Stockton
209.478.6510
(209) 478-0800
www.pecksjewelers.com
www.humphreys.edu
WE PAINT & RENOVATE INC. voted BEST PAINTER!
‘My house looks amazing!’ – Diane G., Stockton
• Interior/Exterior • Residential/Commercial • Cabinets/Garage floor epoxy
Call (209) WE-PAINT (209-937-2468)
2020
2009-2020 12 years in a row!
2020-2021 2 years in a row!
www.209wepaint.com License #836278
SJMAG.COM
| NOVEMBER 2021 15
Let their smiles shine like never before.
PUBLISHER | EDITOR Tony Zoccoli
EDITORIAL
MANAGING EDITOR:
Nora Heston Tarte FOOD & WINE EDITOR: Suzanne Ledbetter TRAVEL EDITOR: Nora Heston Tarte REGULAR CONTRIBUTING WRITERS:
Deirdre Carlson, Faith Lewis, Megan Meintasis, Jennifer Morrow, Lindsey Rodrian, Angela Rudolph CREATIVE
CREATIVE DIRECTOR: Sybil Watson ASSOCIATE DESIGNER: Lucas Zoccoli CONTRIBUTING PHOTOGRAPHERS
Dan Hood, Ponnie Jackson MARKETING
ADVERTISING SALES MANAGER
Michelle Cox SOCIAL MEDIA SPECIALIST
Neelam Patel CIRCULATION
DISTRIBUTION Rebecca Ristrim SAN JOAQUIN MAGAZINE PUBLICATION FAMILY
MAGAZINE
available anytime, anywhere.
SALES OFFICE SAN JOAQUIN MAGAZINE 1463 Moffat Blvd, Suite 4, Manteca, CA 95336 Phone: 209) 833-9989
FOLLOW US ON SOCIAL MEDIA facebook.com/sanjoaquinmagazine Twitter: @SANJOAQUINMAG Instagram: SANJOAQUINMAG issuu.com/sanjoaquinmagazine © 2021 Inside Magazines Publishing Company
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ALWAYS PRINTED IN THE USA
Our Client’s Goals Are Our Focus
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Professionalism. Responsiveness. Quality. Dedicated to serving the community since 1978
Thank you to our Wonderful Clients for Voting us #1 for Best Accounting Firm!
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*Account approvals and other restrictions may apply. Please refer to our Personal Deposit Accounts Fee & Information Schedule for available free accounts, account features, limitations, and other details. $25 minimum opening deposit. This information is also available at www.bankbac.com/free or contact staff at any BAC Community Bank office.
SJMAG.COM
| NOVEMBER 2021 17
SUBSCRIPTIONS Subscribing to San Joaquin Magazine ensures that every month you will receive our latest edition right in your mail box. Although we distribute copies to hundreds of area pickup locations, our publication is in high demand and locations often run out quickly. 12 ISSUES FOR ONLY $9.95 12 ISSUES), OR $14.95 24 ISSUES)
Subscriptions available through our website at SJMAG.COM, so you don’t miss another issue! LETTERS TO THE EDITOR Story ideas, manuscripts, or comments can be emailed directly to the managing editor. Please include your name, daytime phone number, and email address. E-mail NORA@SJMAG.COM WRITER’S GUIDELINES San Joaquin Magazine is always on the lookout for story ideas and talented freelance writers. To suggest a story idea, email us at NORA@SJMAG. COM. San Joaquin Magazine also accepts freelance contributions, however, there is no guarantee that manuscripts or photography, solicited or unsolicited, will be returned.
The Law Offices of
LAWRENCE KNAPP 250 Dorris Place • Stockton, 95204
209-645-1011 • www.LmkLaw.net
ADVERTISING San Joaquin Magazine offers businesses the most cost-effective way to reach area residents throughout the county. We offer multiple opportunities to achieve the results your business desires. With over 16 years of magazine publishing experience and multiple publications to choose from, it’s no wonder residents continuously look to our family of publications. Visit the ADVERTISE link on our website or call 209.833.9989 to request a printed media kit. SPONSORSHIP San Joaquin Magazine prides itself in actively supporting organizations that make the city a better place to live and work. If you wish to partner with us and would like more information, please contact TONY ZOCCOLI, PUBLISHER TONY@SJMAG.COM
Lawrence M. Knapp
JUSTICE IS LOCAL.
YOUR LAWYER SHOULD BE TOO.
Established in 1993, we have been representing San Joaquin Valley community members and their families for more than 20 years in catastrophic injury cases. Our offices are in the heart of the San Joaquin Valley, not Los Angeles or San Francisco. We are well versed in the local rules and have a deep knowledge of the arbitrators, judges and court system. This unique knowledge and ability to navigate the local system has produced more successful results for our clients. We intend to maintain our status as the leading personal injury firm in the Central Vally by extending our service capabilities and our local presence to meet our client’s needs.
18
NOVEMBER 2021 | SJMAG.COM
ADVERTISING / EDITORIAL OFFICES SALES OFFICE SAN JOAQUIN MAGAZINE 1463 Moffat Blvd, Suite 4, Manteca, CA 95336 Phone: 209) 833-9989
“WHEN ALL’S SAID AND DONE, ALL ROADS LEAD TO THE SAME END. SO IT’S NOT SO MUCH WHICH ROAD YOU TAKE, AS HOW YOU TAKE IT.”
A 501 C 3 NON-PROFIT
Love is at the i of what we do...
PALS Haven is dedicated to improving the welfare of companion animals in Lodi by increasing the number of animals adopted, reducing suffering & providing the highest level of humane care thus ultimately reducing the number of surplus companion animals in the city of Lodi.
Adopt, Donate, Volunteer VIEW OUR ADOPTABLE ANIMALS ON
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MAGAZINE
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OUR PYSICAL & MAILING ADDRESS: 5113 W SARGENT RD LODI, CA 95242 209.333.9963 • OPEN TUESDAY THROUGH SATURDAY 12PM - 4PM WAGS TO RICHES • 101 E. PINE ST LODI, CA 95240 • 209.367.9247 SJMAG.COM
| NOVEMBER 2021 19
LENDING IN YOUR COMMUNITY We’re committed to supporting the borrowing needs of the communities we serve. Here are a few examples of projects we’ve recently financed for clients.
$2.0M
$5.5M
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Commercial Line of Credit
Food Manufacturing Line of Credit
Ag Land & Production Line
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Multi Family Real Estate
Dental Equipment & Improvements
Commercial Real Estate – Industrial
Call us about your next commercial financing need!
Cathy Ghan
Mike Petrucelli
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Michael Stevens
320.7867
249.7370
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Commercial Real Estate
Commercial Lending
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Commercial Lending
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Oakdale • Modesto • Escalon • Sonora Turlock • Ripon • Patterson • Stockton Manteca • Tracy • Sacramento
November 26th 7:30pm Bob hope theater Stockton ca tickets @ thebeatlesguitarproject.org
WHITE ALBUM LIVE IN CONCERT In its entirety 40 PIECE ROCK ORCHESTRA C I T Y
O F
S T O C K T O N
URBAN FARMERS & COTTAGE FOOD GRANT GRANTS UP TO $3,000 Applications accepted October 13, 2021, through November 29, 2021
Relief grant funds are available for urban farmers and cottage food entrepreneurs within the city of Stockton. Use the website below for eligibility guidelines and to apply.
www.stocktonca.gov/produce SJMAG.COM
| NOVEMBER 2021 21
WWW.THEOWLBOX.COM WWW.THEOWLBOX.COM
y a d i l o H
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HOW to leave a Holiday hint!
Tear this page out and... Tuck a page under the pillow... Tape it to the bathroom mirror... Attach it to the fridge... Dog ear pages and leave it out... If all else fails, just blurt it out! 22
NOVEMBER 2021 | SJMAG.COM
CEL OUR EBRAT IN 5 IN B 1st YE G A USI NES R S
Musical Holiday Mantle Clocks: SPECIAL $39.95
Specialty
Neon Clocks
BLACK Kit-Cat Clocks/ many colors
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DEPARTMENT STORE AT LINCOLN CENTER STOREWIDE COUPON
$10.00 OFF
$10.00 OFF Any Purchase $50.00 or more!
EVERYTHING FOR THE FAMILY
Present coupon at point of purchase for $10 off your one-time combined purchase of $50 or more. One coupon per family. Not valid on previous purchases, other coupons and/or promotions. No cash substitutes. May not be used for payment on account. Brighton Jewelry and Ugg excluded.
Expires November 30, 2021
MENS
WOMENS
All Mens Columbia®
Womens Columbia
"Light up a light, light up a life." TREE OF LIGHTS STOCKTON
November 23, 2021 | 5:30 p.m. San Joaquin Delta College
LODI
December 2, 2021 | 5:30 p.m. City Hall
Ceremonies RIPON
November 29, 2021 | 5:30 p.m. Veteran’s Memorial Wall
MANTECA
December 2, 2021 | 5:30 p.m. Doctors Hospital of Manteca
RIO VISTA
December 4, 2021 | 5:30 p.m. City Hall
ESCALON
November 30, 2021 | 5:30 p.m. Main St. Park
LOCKEFORD
December 4, 2021 | 5:30 p.m. Bank of the West
TRACY
December 8, 2021 | 5:30 p.m. City Hall
Tree of Lights offers a chance for anyone in the
®
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Fleece Jackets Msrp $90 Ours 59.99 Msrp $60 Ours 39.99 Quilted Vests Lite Puffy Jackets Msrp $150 Ours 99.99
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community to recognize the people who have impacted their lives, through a memorial or honorary light dedication. Donations for Tree of Lights begin in October and are accepted through the end of the year. Your donation will light up our Tree of Lights and support Hospice of San Joaquin’s programs for terminally ill patients and their families.
To purchase a light, visit www.hospicesj.org or call (209) 957-3888 3888 Pacific Avenue Stockton, CA 95204 (209) 957-3888 | www.hospicesj.org
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SJMAG.COM
| NOVEMBER 2021 23
Thank You For Voting Us One Of The Best Children’s Stores In San Joaquin for 11 years!
e Hous
pen ay O 14th Holidun. Nov. pm S
-5 11am
y a d i l o H
GGIUFIDTE
354 Lincoln Center • Stockton • www.shopsassypants.com
209.451.9775
.................................. .................................. Chug-a-Bug Train Rides Coat & Sock Drive Holiday Musical Performances Holiday Shopping Promotions
Horse and Carriage Rides Live Reindeer Santa Claus Visits Snowfall on the Brickwalk
........................................................................ SUNDAY, NOV. 14 | 11am5pm
........................................................................ SPONSORED BY:
LINCOLNCENTERSHOPS.com | Benjamin Holt Drive at Pacific Avenue, Stockton |
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NOVEMBER 2021 | SJMAG.COM
SIP & SHOP November 4th
Shop with us... Retail Open For Gift Items & Wine!
4:00 pm- 8:00 pm Many local vendors!
Customized Gift Baskets Available! Old Town Galt, 400 4th St. Suite 150
209.744.6062 Cell 209-747-3861 Open: Friday, Saturday, Sunday 12-5pm Open for tastings and service both indoors and on our patio.
ricjan@barsettivineyards.com • www.barsettivineyards.com
Kandtlights209
Christmas Light Installation
Making rooflines look fantastic and your landscaping come alive!
209.957.0829
www.KandTlights.com Fully insured and licensed
Residential and Commercial Landscape Lighting
Weddings
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SJMAG.COM
| NOVEMBER 2021 25
Serving Up Small Business Loans Since 1867
Bank of Stockton has been serving the local business community for more than 154 years. From loans to expand a growing venture, to services and products that help small businesses manage cash flow, we’ve always been here for all your banking needs. Knowing the important role small businesses play in our local economy, Bank of Stockton is committed to supporting and promoting new and expanding businesses. Talk to one of our business banking experts at your branch today and learn what Bank of Stockton has served up for you.
bankofstockton.com
TRENDS | PEOPLE | CULTURE | STYLE
the
209
UPFRONT 209
An Uncertain Path to Service
SUZANNE SCHULTZ RECEIVES ATHENA AWARD MONTHS AHEAD OF RETIREMENT BY NORA HESTON TARTE / D DAN HOOD
>>
SJMAG.COM
| NOVEMBER 2021 27
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After a lifetime of dedication to public service, Suzanne Schultz, program manager for the San Joaquin County Family Justice Center, is looking forward to retirement in 2022—and she’s going out with a bang. The 57-year-old responsible for planning, designing, and running the FJC just snagged the ATHENA award in recognition of her 36-year career in criminal justice. “When I look at the caliber of women who have won… the caliber of women are actually the women I have always admired,” Suzanne says. “To be in the category with them was actually very, very humbling.” The award for Suzanne is well-deserved. Starting as a file clerk in the Criminal Division of the San Joaquin County Municipal Court before computerized documents, she made her way through law school working for the District Attorney’s office, and eventually landed in charge of the Family Crimes Unit before getting appointed project manager of the FJC. The position fulfilled her in every way, dedicating her life to the idea
of ending generational cycles of abuse. “I have to be able to create a place where the benefits to future generations are going to come to fruition when I’m no longer here,” Suzanne says—and that’s exactly what she’s done with FJC, a one-stop shop for victims of abuse who need counseling, legal services, and more under one roof. So how did Suzanne get here? Well, it wasn’t her original plan, and she’ll be the first to tell you that. While working at the same offices her mother had served at for 40 years, Suzanne was also going to law school. She graduated, but never passed the bar. At the time, it felt like a failure, and her confidence was wavering; the prosecutors at work insisted she was just a bimbo receptionist who had no business being a lawyer, and for a period of time Suzanne feared they were right. Seven exams and three-and-a-half years went by before a bout of thyroid cancer forced Suzanne to reevaluate. “Instead of looking for the greener pasture and [trying to] achieve and achieve and achieve, I decided to be content,” Suzanne says. Working in the DA’s fiscal department,
“I was very overwhelmed by it… I wasn’t expecting it,” Suzanne Shultz on receiving the ATHENA award. 28
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she was giving back to the community she wanted so badly to serve, and for a while she was okay with that as her forever path. Her supervisor, Caryn Willett, however, disagreed. “She wouldn’t take no for an answer,” Suzanne recalls of the offer to be her successor. Eventually, Suzanne caved. She followed Caryn as the Domestic Violence Coordinator for the DA’s Office, took over as the Family Crimes Coordinator in 2004, and started work on the FJC in 2006, pitching the community need to her colleagues, securing partners in both the legal and health spaces, and even doing the design work of choosing carpet, flooring, and fixtures for the space within the District Attorney’s Office. At the core, it was Suzanne’s job to convince everyone around her to see the vision. If Suzanne hadn’t failed the bar, if she hadn’t gotten cancer, she wouldn’t have landed where she did. “I wouldn’t have appreciated this destiny for what it was,” she says. “I kind of live and breathe this job,” Suzanne says, talking with passion about the teens in abusive relationships, the kids caring for their incapable parents, and the adults with alcohol and drug dependency stemming from unresolved childhood trauma. But that hasn’t stopped Suzanne from finding other ways to serve San Joaquin County. On the board of the AseraCare Foundation, Suzanne helps make decisions that earmark funds for a variety of nonprofits. She also worked with the Lodi Seniors Citizen Commission for many years. Despite her undeniable achievements, Suzanne shies from the spotlight. The first to talk passionately about the communities FJC serves, she’s also the first to downplay her own achievements. “I’m very uncomfortable with the attention being on me for me,” she admits. Instead, she shifts the focus to those who have given her a helping hand in getting where she is today. “Everyone has blessed me with the ability to grow, to make mistakes and learn from them, and most importantly to be able to serve the community,” she says. For her, the success is not hers alone, but achieved in part because of the faith and guidance of her supervisors and the unwavering support of her mom and husband.
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LOCAL
CUTTING THE GREEN TAPE
WHAT IT TAKES TO GET A MARIJUANA BUSINESS OFF THE GROUND BY DEIRDRE CARLSON
T
o say cannabis is a ‘budding’ industry in California would be an understatement (pun intended). Cannabis in California has been legal for medical use since 1996. Fast forward to 2016, it was legalized for adult recreational use in California. A year later in 2017 ‘Regulations for Medical use and Adult-Use’ are combined under the 'Medicinal and Adult-Use Cannabis Regulation and Safety Act’, and in 2018 the recreational use of Cannabis began—followed by an influx of related commercial businesses. Years following these important milestones, the rules surrounding cannabis, and especially cannabis business licensing, remain complicated. To help understand the complexities of the cannabis market, we spoke to local expert Zach Drivon, principal attorney and CEO of Drivon Consulting who has served as an advocate for the adoption of commercial cannabis policies across San Joaquin Valley over the last six years. The team of experts at Drivon Consulting provide expertise exclusively focused on commercial cannabis business licensing, business consulting, and government relations, involved with the development of local regulations in the region from the ground level.
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“I think it is critical that we as a community look to the big picture potential of this multi-billion-dollar industry with a mind toward utilizing it to improve the circumstances for our families and communities by working together to make it the best it can be for everyone involved,” Drivon says. The $7.9 billion industry often sounds like an exciting business venture, but Drivon says the first step is education. Drivon suggests going on to the Department of Cannabis Control (DCC) website to “gain an understanding of the level of regulation and costs associated with California State Licensure,” before opening a commercial venture. California has a dual licensing requirement. “In order to obtain a state license to operate a commercial cannabis business, you also have to have local approval,” Drivon explains, meaning you need to follow both state and local rules to open a cannabis business in California. “Although there are many similarities between local jurisdictions as to the specific laws for their respective cannabis programs, each local jurisdiction has its own unique set of rules.”
GETTING STARTED: If you want to open a commercial cannabis business, follow Drivon’s steps for success:
1. Educate yourself about the industry and the different licenses associated with commercial activities. 2. Find a cannabis friendly local jurisdiction and property to buy/lease. 3. Find someone who is either directly involved as an owner or manager in a commercial cannabis business and talk to them about their experience and what it took to be successful. 4. Find a competent professional with experience in the field to help navigate the path toward starting your business.
Advancing Cannabis Industry Interests Across California Drivon Consulting has been a catalyst for Cannabis policy reform across the San Joaquin Valley over the last five years, during which over a dozen local municipalities have moved forward in the regulation of commercial cannabis businesses including San Joaquin County. The firm has overseen the approval and/or recommendation for approval for more than 15 local cannabis land use entitlements and operating permits for clients since 2016, along with the acquisition of over 30 commercial cannabis licenses for retail, nursery, cultivation, distribution, manufacturing and event organizing from the state of California. Drivon Consulting is dedicated to advancing and protecting the interests of clients throughout California, including established legacy cannabis operators with decades of experience from the days of medicinal cannabis in California, to entrepreneurs, investors and traditional famers entering into the space in light of the Valley’s potential to serve as a major production and distribution hub Statewide.
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STOREFRONT
ORIGINAL ORNAMENTS JEN HOWELL’S ARTSY ORNAMENTS ADD LOCAL FLAIR TO EVERY TREE
Y
BY FAITH LEWIS
our Christmas tree is more than a simple piece of holiday décor and this year your holiday spirit is going to shine through when you deck the halls with photojournalist-turnedalcohol artist Jen Howell’s handcrafted ornaments. “My main focus is alcohol ink art. It is abstract and finding the flow of it calms my soul,” Jen says. “The only control I truly have over the inks is choosing the color combinations. But even then, when two colors collide together, they make other colors and textures. I let the ink and flow lead me.” Jen creates canvas and
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ceramic artwork yearround, showing her work at the Lodi Community Art Center, pop-up events, farmers’ markets, and other local events. But this time of year, she turns her attention to ornaments: like snowflakes, no two are exactly alike. “The idea of ornaments came from experiments on different surfaces,” Jen says. “My glass ink ornaments are beautiful and most have a wintery, soft feel. They’re very delicate.” Jen’s ornaments and other artwork are available on her website and she accepts commissions by email. Plus, workshops.
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PRICES
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TO SIGN UP
Interested in a workshop? HammerAndStainofLodi. com keeps an updated list of upcoming events and offers easy sign-up.
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WHY DIY WHEN YOU CAN DO IT TOGETHER? HAMMER & STAIN ENCOURAGES PINTEREST-STYLE CRAFTING IN LODI BY NORA HESTON TARTE
J
amie Reyes has long loved to craft with her family and friends, including her daughter Jenevia. However, gathering all of the supplies and setting up for a large craft night sometimes felt overwhelming for the mother of three. So, when her daughter was set to come home for a Christmas visit, she set to find a professional to handle the heavy lifting. Unfortunately, Jamie came up empty-handed. Seeing an obvious need in the community for crafting made easy, Jamie decided to open a Hammer & Stain in Lodi. And in January 2020, she did just that. “Anything you see off Etsy and Pinterest… we help you bring it to life,” Jamie says.
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With weekly workshops Thursday through Sunday and open craft hours two Saturdays per month, those interested in creating one-of-a-king decor for gifts or their own homes could do just that without the many trips to JOANN and Michael’s. Instead, they simply book a time—or even a private party—and Hammer & Stain preps everything the group needs to create a lasting piece of quality art. Coming up on Thanksgiving and Christmas, the studio plans to be extra busy. There will be workshops for creating ceramic Christmas trees and other seasonal pieces as well as light-up pallet boards personalized with a family name to hang every year at the
holidays. In the past, seasonal-themed succulent gardens and chunky knit blankets have also been popular choices. If you have your own inspiration, simply reach out. Contacting Hammer & Stain in advance allows the crew to get all the materials you need to make your own vision a reality. The biggest perk is really having plethora of supplies at your fingertips—stain, glitter, etc. and advice when you need it. Not to mention, you can bring in a bottle or wine or some snacks and make it a party with friends.
While workshops and drop-in hours are hosted monthly, private events are also popular year-round. These can be hosted in the privacy of your own home, at the studio, or even offsite. Wineries are a popular place to craft together, and the bonus of wine and charcuterie makes for a fun-filled afternoon. During shutdowns, Jamie and her team also became experts at Zoom parties, which means you can get together without being together at all, with craft kits delivered to your home.
HAMMER & STAIN 400 E. Kettleman Ln., Ste. 16, Lodi (209) 712-2393 HammerAndStainofLodi.com
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LOCAL
FINE FOOD & PHILANTHROPY A POSITIVE, LOCAL INFLUENCE ON SJC RESTAURANTS BY FAITH LEWIS / D DAN HOOD
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I
f you’ve ever flipped through SJ Mag, browsed the local food and wine scene on Instagram, or attended a local charity event, chances are you’ve come across something written, posted, or organized by Suzanne Ledbetter. A Fresno native, Suzanne started volunteering as a way to get to know more people when she first moved to Lodi in 2006. At the time, she had no idea how it would take root and grow, giving her the opportunity to share her passion for food and philanthropy with her community. “Living in Lodi has definitely become part of my identity,” Suzanne says. “My husband likes to joke that while he was raised here, I know everyone.”
Suzanne studied Public Relations at Fresno State and Sacramento State universities. After considering becoming a broadcast journalist, she decided she didn’t want a career that would keep her moving from place to place. Instead, she embraced life in Lodi and accepted a position as the coordinator and sole employee of the Hutchins Street Square Foundation in Lodi. Meanwhile, she had the chance to get an inside look at the local food and wine industries thanks to her husband Craig Ledbetter’s role as Vice President and Partner of Vino Farms. “We farm around 17,000 acres of wine grapes in Lodi, Napa, Sonoma, Yolo, Solano, Monterey, San Luis Obispo, and Santa Barbara counties,” Suzanne explains. “His
job often takes us to different wine regions for industry dinners and special events.” As she began to pull the curtain back on the local food and wine scene, Suzanne saw huge potential for growth. She believes that food is like music in the way it can bring people together and knew she could have a role to play in helping Lodi grow into its own. “My husband’s industry certainly served as inspiration for my passion. I basically had behind the scenes access to wine industry events, award shows, dinners, and tours—it seemed like a natural progression,” she says. “But in reality, my love of cooking and food came from my father. He was an incredible cook when he wasn’t [a slave] to his SJMAG.COM
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job, and he experimented with all types of cuisine. Growing up, I would be privy to filet mignon with a red wine reduction and souffles. Our time spent together in the kitchen is something I hold dear to my heart.” This seed of an idea grew into Fine Foodie Philanthropy, Suzanne’s blog, which she launched in 2017. “I felt like there weren’t enough voices amplifying the good things in our local food and wine industry, so I thought I would do my best to tell the stories behind the food and wine,” she says. Her goal was to highlight the quality of local products, restaurants, and wineries, as well as give back to the community and support local charities. “Our food and wine scene has grown tremendously over the past decade. But what hasn’t changed, is our local food industry’s commitment to using locally sourced produce that is grown in abundance,” Suzanne says. “I basically spread the word about new openings, changes in personnel, and new dishes to hit the scene. Through the years, I have developed a great relationship with the restaurant and winery owners, as well as our local chefs.” Through her work with Fine Foodie Philanthropy, Suzanne has partnered with local brand such as Calivirgin, Klinker Brick, Bokisch, and Acquiesce on a wide variety of projects ranging from live cooking demonstrations to creating wine and cheese pairings. Over the years, Suzanne has also lived up to the “philanthropy” part of her brand and has been extremely involved in many local charities. She is currently Vice Chair of Lodi’s Boys and Girls club (and has previously served as Chair). She also served as Chairperson at Young Professionals of Lodi and was an active member of Omega Nu. But she believes that one of her biggest accomplishments is her current role as Chair of the Foundation Board at St. Joseph’s hospital. “Life has come full circle after having a preemie baby there in 2013,” she says. “This has been a huge undertaking, but one I was happy to accept. Our son was born at 31 weeks and we credit the care and compassion of their staff to our son’s health.” When not blogging, fundraising, or researching her next article, Suzanne spends her time traveling, attending 49ers or Kings games with her husband and son, and playing tennis.
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FIND THE FINE FOODIE PHILANTHROPIST @finefoodiephilanthropist FineFoodiePhilanthropist.com
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ASTED! in SAN JOAQUIN
WHERE COFFEE AND COMMUNITY ARE THE PERFECT BLEND BY JENNIFER MORROW / D DAN HOOD
S
JC is home to many coffee makers who demonstrate passion, innovation, and expertise of their craft on a daily basis. But ask any of them what their favorite part of being in the business is, and the answer is always the same: the connections they get to make with people through their love of coffee. “I think my favorite thing about having a local coffee shop is the community,” says Gianna Vicari, owner of Trail Coffee Roasters in Stockton and Lodi. “I know that sounds kind of cliche, but it is true. I've gotten to know a ton of my customers and they've turned into friends.” Laura Garcia, who owns Terra Coffee in Stockton with her husband, Efrain, enjoys the role her shop plays in the everyday lives of her customers. “Being part of the moments within the neighborhood, seeing the kiddos grow here within the community, making those
connections in everybody's everyday...I think that's amazing,” she says. “What do I enjoy? The overall happiness it brings people,” says Kelly Brown, owner of Lodi’s Java Stop. “People are really happy to see us.” Kelly describes the atmosphere of his shop as “smiles for miles.” “We have a tremendous group of employees and environment, and that lends itself to the customers and brings out that happiness,” he says. While SJC coffee connoisseurs come to their favorite local coffee spots for the fresh roasts, specialty blends, and house made syrups, they stay for the warm, inviting experience that the owners, roasters, and baristas work so hard to cultivate. “We take pride in every single batch of coffee we bring out here,” says Laura. “Every connection is special to us.”
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TERRA COFFEE
From Humble Beginnings to Community Staples
While every journey to entering the coffee business is unique, most coffee crafters start from a place of appreciation and curiosity. Kelly says he’s always loved a great cup of coffee, tracing back to his college days. But he didn’t consider making coffee professionally until he was nudged by his good friend from Rotary Club, Bob Casalegno, the previous owner of Java Stop. “Him and I talked about me possibly taking over and roasting and all of that stuff,” says Kelly. “He wasn't quite ready to move on, but he was thinking about it. And then in 2015, he made a decision to do that. By that time, I'd already been to some training classes and I already kind of knew how to roast. So, we took it over in 2015.” By 2016, Kelly turned Java Stop into an exclusively organic roastery. He also committed to using Fair Trade Certified coffee—products that were
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made under strict trade standards that promote economic growth, sustainability, and a better quality of life in the communities where the coffee is grown—as much as possible. Java Stop’s commitment to positive change also extends to the local community, which Kelly traces back to getting his start in the business through a Rotary connection. “We're always helping with fundraisers and crab feeds,” he says. “Helping communities is a big part of what we do.” Trail Coffee Roasters also has a deeply ingrained relationship to serving communities and creating a lasting positive impact. Trail’s story began in the 1970s in Nicaragua, where Bing Kirk, Trail’s founder, was visiting a friend who was serving in the Peace Corps. After falling in love with the region, Bing and a group of friends decided to stay for a few years, working on various coffee farms. Then, a civil war started. “They ended up moving back to Stockton where they're from,” Gianna, who is Bing’s stepdaughter, says. “And in
the nineties, after the war ended, they went back and purchased land.” Bing took over an abandoned coffee farm, Cerro de Jesus, located on one of the highest mountain regions in Nicaragua. Since starting the farm, which employs about 500 people in the region, Bing also helped build a school, dormitories for workers, and a church to help improve the lives of the people in the community. Gianna first visited the family farm after graduating from college. She had always been interested in her stepfather’s passion for the farm and coffee roasting, but it wasn’t until her first trip to Nicaragua that she knew she eventually wanted to pursue the coffee industry. “Suddenly, I saw what he saw and fell in love with it,” she says. Today, Trail has three coffee shops in SJC: two locations in Stockton and another in Lodi. The business remains committed to supporting and uplifting both their global community in Nicaragua and their local community in the 209. “I'm so grateful,” says Gianna.
JAVA COFFEE
JAVA COFFEE
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TERRA COFFEE
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TRAIL COFFEE
‘TIS THE SEASON
Who doesn’t love a fun fall drink? Put on your favorite chunky sweater, turn on your favorite autumnal playlist, and drop in to your favorite local coffee shop to check out one of these delicious seasonal items.
DARK MEXICAN MOCHA TERRA COFFEE
Add some spice to the season with this autumnal staple: cinnamon spiced dark and milk chocolate with a double shot espresso.
SALTED CARAMEL APPLE CHAI TRAIL COFFEE ROASTERS
“It just allowed me to, I feel like, have an impact on our community and meet other local business owners and have that space for people to get together.” Creating safe and inclusive community spaces for people to gather is a priority for many coffee makers in SJC, like Laura and Efrain. What started as a hobby for the husband-and-wife team developed into a tight-knit bond with the Stockton community as they transitioned from home brewers to selling at pop-up shops to eventually opening their first coffee shop. “We found that Stockton really wanted us to open a coffee shop. And that's what we did,” says Laura, who grew up in the city. “We chose downtown. We wanted to be part of that growth here in Stockton.” Last year, Laura and Efrain decided to move their operation to Yosemite Street Village, a historic neighborhood block between Acacia and Poplar streets with an old school charm. Terra Coffee is part of a growing group of businesses moving to the district and helping to revitalize the area. Laura says the community reached out to her and Efrain directly about bringing their shop to Yosemite Street, hoping for a gathering space. “They come here and they have their meetings. This is where they start their day,” Laura says. “We found that this neighborhood is a gem within the community.” For Laura and Efrain, being able to share their knowledge and passion for
Basically, it’s fall in a cup! A chai with a twist: featuring Trail’s apple simple syrup, caramela, pinch of salt, and a dried apple to top it off.
PUMPKIN PATCH JAVA STOP
A fall time classic—this expertly crafted PSL also has cinnamon powder sprinkled on top for a little extra sweetness.
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TERRA COFFEE
coffee with a community they love is what motivates them to tackle the daily grind with a smile. “The whole experience is amazing, from growing the beans to roasting and serving and making that connection with our customers,” says Laura.
The Art (and Science) of Roasting
Is coffee roasting more of a science, or an art? It depends on who you ask, but most roasters will describe it as a complex balance of both: an art form requiring both technical mastery and a sense of creativity to achieve the perfect flavor profile. Zachary Bailey, Trail’s roaster, was drawn to the process partially because of his background in science. He first learned the ropes from Bing, and from there, he took classes, read books, and absorbed all the knowledge he could about
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the industry to master the craft. “I enjoy the chemistry and physics of roasting. It’s interesting to me,” Zachary says. “It's really detailed depending on each unique variety of bean, the country of origin where it's grown, and the elevation. So, you take all of those components and you are going for an outcome of a specific flavor profile and a level of roast intensity: light, medium, dark, and all the range in between there.” Trail is unique in that they are involved in each step of the process through sourcing their own beans from their farm in Nicaragua. They also distribute their beans to many grocery stores and restaurants in the Central Valley and beyond. Almost all of Trail’s roasts are made through their own beans, although Zachary also sources beans from Ethiopia, Kenya, and Sumatra to create interesting flavor blends. “The coffee business is definitely very difficult for the producers who are growing and harvesting the coffee,” says Zachary. “So, the end goal is really to make sure that the farm survives, and us being able to purchase as much coffee as we can directly from them is going to help them out the most.” In addition to knowing every aspect of the roasting process and the unique characteristics of the beans you’re working with, it’s also key to accommodate each roast based on the temperature and humidity of the day. “It really just comes down to trying to temper the acidity, trying to create the body, and trying to elongate that flavor in your mouth,” says Efrain. “Doing all the right adjustments to meet that is always the trick, right? Each one is different. So, you’ve got to figure out how you're going to make each bean work to produce the result that you want.”
JAVA STOP
KNOW YOUR ROASTS LIGHT High acidity, high density No oil, thinner body Less heat/roasting time Floral and fruity
MEDIUM Balanced amount of acidity and density Non-oily surface, medium-bodied Midrange of heat/ roasting time Sweeter taste than light roasts
DARK Low acidity and density Oily, full-bodied Most heat/roasting time Bitter taste with nutty, chocolate notes
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Barista Life
TERRA COFFEE
While there are many factors that go into producing the perfect roast, Laura and Efrain say that freshness is key. At Terra Coffee, they rotate their beans every three to four months and roast weekly to make sure each drink they serve maintains the best possible quality. “Something that's really unique with Efrain and how much he roasts is that we roast in five-pound batches,” Laura says. “It's truly fresh coffee that you're getting.” Kelly says, in his opinion, roasting is all about timing and consistency. “In my mind, the slower, the better,” he says. “It's a little like barbeque. I think if you go at your roasting process a little slower, you come out with a little bit better product.” Java Stop offers a wide variety of roasts and blends, utilizing organic coffee from Papua New Guinea, Sumatra, Ethiopia, Guatemala, and
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Honduras. “Our most popular blend is what we call the ‘Howling Wolf’,” says Kelly. “[It’s] a combination of the Italian, where we dark roast the Honduran, dark roasted Costa Rican, which we French roast, and the French roast Papua New Guinea.” While roasting can be highly technical and complicated, it’s also a deeply rewarding craft, from the trial and error, to the creative process of working on blends, to the satisfaction of seeing customers enjoy the fruit of your labor. “It's just enjoying the experience,” says Zachary. “Getting up early, coming in and getting the roaster turned on, getting them warmed up, prepping all of my roasts for the day, and then getting them roasted and seeing the volume of production that we're doing and crafting each roast individually. I mean, there's a lot of things that go into that.” TRAIL COFFEE
For many people, the first person they interact with to start their day is their barista. Even in the earliest hours of the morning, baristas have to be upbeat, cheerful, and energetic throughout all their interactions with guests. Baristas don’t just create their customers’ drinks—they are responsible for giving them a quality experience. “I love interacting with the customers and making their coffee,” says Sarah Bustamante, a barista at Trail. ”I have this little saying. You know, ‘It's your world, I'm just living in it?’ It’s like, ‘It's your drink, I’m just making it.’” Sarah, like many baristas, came to her job through a deep love of coffee culture. She was offered her first coffee shop position because she visited the cafe so often, during virtually every break she had at her previous job. “The owner there literally said, ‘Sarah, you’re here too much. Why don’t you work here?’” she says. She started two days later. “I loved it. It was so fun,” she says. “And I have learned a lot.” Jerry Isles, head barista and assistant manager at Terra Coffee, says that
drinks together and serving it to you,” says Laura. “Just that whole process, every single step, there's a person that's put in a lot of time and care so each drink is special.” Craft coffee houses are stocked with a wide variety of not only a multitude of different types of coffee, but quality ingredients and flavors that can be used to customize your drink to your exact preferences. Whether you take your coffee black or can’t resist a pumpkin spice latte, you can be assured your morning cuppa will be just how you like it. “We can do basically anything you can imagine at any coffee shop you've ever been through,” says Kelly. While a lot of time and work goes into providing a top-quality craft coffee experience, Zachary says the effort is more than worth it: “When a customer comes in here and they haven't experienced craft coffee that’s roasted in house—it's very fresh, every step of the way it's taken care of—and to see them really enjoy something that we've put all of our hard work and effort into...is definitely the best part of being in the coffee business.”
TERRA COFFEE
being a barista has given him a deep understanding and appreciation of how people work. “When you have regulars, you pick up on their tendencies,” he says. “You'll have a conversation one day, and then five days later, you're having the same conversation. It's almost like seeing a therapist, like, ‘This is my issue. This is how it's progressed since the last time I talked to you.’ It's very personal.” Serving as a part-time therapist is just one example of a key barista skill: adaptability. Jerry says his interactions vary a lot from customer-to-customer. “Some people don't want to talk to you, and that's super okay, but some people really want to talk to you. You have to be able to adapt just like that,” he says. Baristas also have to adapt to waves of rushes that come into the shop and complicated drink orders. Every day presents new challenges. For this reason, baristas have to maintain their focus and clarity to get drinks out accurately and timely. They also need to build a strong foundation of coffee knowledge and keep up with the ever-changing trends. “If someone has a question, you kind of have to figure it out for yourself on the spot, you know?” Sarah says. “‘Cause if someone comes in asking for a drink that you've never heard of, you have to use
your reasoning skills.” However, both Sarah and Jerry agree that the most important skill a barista can master is the ability to project good vibes at all times and keep their customers happy. “My job at the end of the day is to make sure that when [guests] come in here, they leave in a better mood,” says Jerry. “I want people to leave here with an impression that we could help make their day just a little bit better. Maybe starting them off correctly, maybe ending, right?” “It's making sure that everyone is enjoying and having the best experience, like constantly,” says Sarah. “I think that's one of the best points about Trail: everyone is welcome. It's always just a very inclusive, safe space.”
The Love is in the Details
One of the best parts of the craft coffee experience is the level of attention devoted to each person that walks in. Whether you’re coffee-obsessed or new to the espresso scene, coffee roasters like Trail, Terra, and Java Stop go the extra mile to ensure quality in every cup they serve. “There's a lot of care and a lot of detail that goes into every single drink, from the roasting process...to putting the
TERRA COFFEE
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Adventure Elopements ADRENALINE PUMPING EXPERIENCES FOR THE MOST DARING B R I D E S A N D G R O O M S BY NORA HESTON TARTE / D SHANNON ROCK, PRESERVE STUDIO 54
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S
aying, “I do,” on top of a mountain, escaping to Iceland with only your husband and photographer to get hitched—the air of romance that comes with running away together is only amplified when you add a dose of adventure to your elopement. Shannon Rock, owner and lead photographer at Preserve Studio in Stockton, has made adventure-style elopements (along with curated wedding packages) her niche, traveling the world with brides and grooms in pursuit of the perfect shot while SJMAG.COM
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making memories with only their nearest and dearest in attendance. For Shannon, signing off as a witness on marriage licenses is part of the thrill, coming into such an intimate setting and really getting to know her clients. The other is in the locales she gets to shoot, getting buzzy with energy as she focuses on the finished product, something beyond the poses found in standard wedding photography. A deep need to get out of the trend box led Shannon to adventure elopement photography (and adventure photography in general). “I always want to do something outside of the box and something different, or some place that not everyone dreams of going like on top of a rice paddie in the Philippines for instance,” Shannon says of her future destination photography goals. Most memorable have been the opportunities to get outdoors, but it’s not really about what Shannon wants. Instead, the entire process is meant to be significant for the couple getting married. To achieve pique intimacy levels, Shannon asks her clients to create mood boards a la Pinterest that speak to not only their own wedding goals but also their relationship as a whole and what is important to them
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as a couple. “I want to be a part of the whole process,” Shannon says, adding she interviews brides and grooms before approaching them with ideas for location, style, etc. Many times, however, it’s the bride and groom that comes to Shannon with an idea in mind—or at least a locale for their nuptials. And when that happens, Shannon sets to work figuring out how she can take the photography above and beyond. “I want to genuinely… capture [the couple], and truly reveal who they are through my images,” she says. “Adventure elopements add a sense of wonder to your wedding day. It is equal parts peaceful and grounding to be surrounded by a magnificent landscape on a beautiful day already filled with such joy and love,” says Sacramento bride Alyssa Chow who married Daniel Griffin in October 2020. “If given the chance, we would do it again in a heartbeat.” Adventure photography has taken Shannon and her crew all over the United States, Iceland, Mexico, Bermuda, Italy, Costa Rica, and the list goes on.. The packages vary depending on what each couple wants, but all include some sort of travel fee for Shannon and accommodations, even if that’s just a spare tent on your overnight wedding camping trip.
“I think the way people are drawn to coastal life, or mountains, as if they just belong there, is how we felt and still feel about Iceland,” Aly says. “There’s an almost otherworldly juxtaposition in the landscape there. Glaciers, cold weather, then you have these black sand beaches, natural hot springs, and so much more. It’s a place we really feel at peace.” Shannon took the couple’s love of Iceland and the dreary aesthetics and created a moody collection of images that certainly don’t look like your typical wedding photographs. As a photographer, Aly chose Shannon before she even chose Iceland, noting the quality and consistency of her work could best tell their love story in a landscape that mirrored the calmness and intimate feel of choosing to spend your life with someone. “The process involved a great amount of communication and planning, but she really guided us every step of the way, set clear expectations, and made it as simple as possible for us,” Aly says. One of Shannon’s most memorable elopements involved a couple deadest on embracing their chill, outdoorsy-ness, and to this day earns the title of the most adventurous wedding she has ever shot. They camped in the wilderness for
“I wouldn’t trade our elopement experience… and the photos and video we have of it for the world,” - Aly Montez
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“The only plans we had for the day were to share our love, explore, and celebrate,” -- Andrew Ochoa
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three days, hiked 1.5 hours to the wedding destination, drank beers, plunged into a swimming hole, and almost got bitten by rattlesnakes all before the ceremony and finished the day with top ramen, burgers and smores for six. The bride completed her own makeup, perched atop a rock in the forest, and there was no need for a wedding dress, just a flowy boho dress and hiking boots.. A Yosemite wedding doesn’t sound as far outside of the box as some of Shannon’s other clients, but Alyssa and Dan’s wedding photos tell a different story. A small gathering was held at a lodge in Yosemite, but the photos were taken a 1.5-hour drive away inside of Yosemite National Park. At Glacier Point overlooking Half Dome, the couple took dreamy photographs in their full wedding attire, just the bride, groom, best man, maid of honor, and photographer. “The shots near Overhanging Rock required some hiking, which was a bit precarious in our wedding garb and my six-inch heels,” Alyssa Chow of Sacramento says. “But when we got there, the sun softly began to set and made the entire valley glow perfectly behind us.” While Alyssa recalls the trek to take photos and how the
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location spoke to the outdoorsy couple’s love of hiking, Shannon remembers the memories made in the quieter moments of the day—moments she only gets to have with brides and grooms because of these intimate arrangements. One of her best memories was on the drive up, with no radio or service in the park and trying to use the apparently broken AUX cord, they discovered the rental car’s previous renters left a CD in it—Hella Ratchet 2, a collection of very inappropriate songs that fell into the bride’s repertoire, that resulted in three hours of driving and laughing through the lyrics as they wound their way through the national park. One of the biggest perks of working with a skilled photographer who specializes in travel and elopements is they know how to get the logistics down. Shannon does more than shows up to shoot on the day of and even more than create the overall theme for the big day, acting as part photographerpart wedding planner. She also puts herself in charge of research, making sure the dream imagined can be realized, including securing permits, finding the best angles for photos, and sharing ideas on how to kick the adventure up a notch.
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When Stockton residents Alexandra López Ochoa and Andrew Ochoa decided to elope in July, they had a lot of reasons; cost, pandemic restrictions, and planning stress were all factors to move away from the traditional big wedding. “Formal weddings can get fussy and planned to the minute,” Andrew says. “An adventure elopement is the complete opposite.” What they didn’t think about before reaching out to Shannon was location. After chatting with the couple, their conversations unveiled a shared love of trees, nature, and the great outdoors. This led Shannon to suggest Big Trees, California, and specifically sharing their vows on top of an old, giant tree stump. “Big Trees is absolutely beautiful but doesn’t get the same amount of foot traffic as other parks in California,” Andrew says. “The intimacy made it all-the-more perfect.” For the couple, the lack of
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stringent to-dos was ideal not just in the planning process but on the wedding day. An elopement allowed them time to explore and just be together in gorgeous surroundings, not shuffling from table to table in a rush to greet everyone in attendance. “We found a meadow, walked through the forest, and saw a deer,” the couple shares. “When the sun started setting, we went to the Airbnb and celebrated under the stars.” In addition to adventure elopements, which Shannon says make up 50 percent of her personal photography clients, adventure engagements are even more popular, taking Shannon to locales including Portland to photograph a couple inside of their library-esque apartment, into the city to the Sutro Baths, and to Mt. Tam to steal intimate moments of a couple kissing inside of big trees. Her most trying adventure yet was a couple celebrating their
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anniversary in the sand dunes of Colorado, where Shannon trekked uphill mounds of sand during high winds with 20-pounds of camera gear strapped to her back, following the woman in a wedding gown and her husband. The lesson is, with a skilled elopement photographer in tow, the sky is quite literally the limit. “In the midst of a traditional wedding I think it can be easy to get absorbed into the production of it all,” Aly shares. “Choosing to do the adventure elopement along with it gave us the private element where it was solely about us and our love, that I think we really needed to usher in this new chapter of our lives.”
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Wedding Resources
Whether you’re looking for a wedding gift for that special bride and groom in your life or on the hunt for a unique piece to catch the eye of guests at your wedding, CR Porter in Lincoln Center is the place to shop. Home of high-end goods sure to please, these thoughtfully sourced pieces offer a personal touch for any home and truly show friends how much you care. Can’t decide what to buy? Give the gift of design. CR Porter gift cards can be redeemed for furniture, home décor, photo frames, candles, and more, or used toward design services for that professional edge. CR-Porter.com
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What better souvenir than a fun photo memory captured on your big day? Photo booths have become almost a staple at weddings, providing a better alternative to throwaway party favors that guests will cherish for a lifetime. Not to mention, a photo booth provides a fun alternative to the dance floor, a great way to capture memories with friends new and old, and even an ice breaker for wedding guests to get to know one another. At Special Occasions, only the best will do. That’s why the Stockton-based company is dedicated to working with high-end equipment, including its easy-to-use and interactive Miami Mirror Booth with a 60-inch touchscreen, a Canon T7DSLR camera, and software to turn out beautiful, high-quality photos with creative overlays that will make a lasting impression. Call us at (209) 905-9355. SpecialOccasionsPhotobooth.com
Curate your own fairytale at Ironstone Vineyards, where wine is only the beginning of the estate’s wedding offerings. The sprawling property set in Murphys’ rolling hills boasts 9 unique backdrops for outdoor nuptials, including an underground wine cave and large, grassy knoll overlooking a pond, each available year-round for weddings big and small. Whether you say, “I do,” beneath snow-crested trees, amongst the flowers that adorn the property in spring or prefer vibrant hues of orange, yellow, and red during fall nuptials, the grounds at Ironstone Vineyards have it all. For dinner, the culinary team serves delectable courses of high-end cuisine fit for any couple, pairing award-winning wines with a gourmet dining experience. IronstoneVineyards.com
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With a click of a button, Briggs Photography captures tangible memories you can share with friends and family—transforming special moments into a piece of history you’ll relive time and time again. Make each smile, laugh, and embrace something that can endure the years. As a photography team, Richard and Shawna promise to bring out the depths in your relationship that began long before the initial “I Do”. As the couple explains, Richards humor creates a relaxed approached to put couples and guests at ease, while Shawna’s artistic eye and attention to detail ensures that both the style and personal moments of your day will be perfectly captured. BriggsPhotography.com
Find the perfect backdrop to your dream wedding at Spring Creek Golf & Country Club, from the moment you exchange vows under a grove of old oak trees, to the reception amidst high beam ceilings and large portrait windows in the rustic comforts of the clubhouse. Experienced wedding professionals provide full planning services, from start to finish. Let them guide you in your bakery, photographer, and DJ selections, ensuring the ceremony or reception your guests will love. From time frames to menus and everything in between— every detail is flexible to meet your every wish and designed to reflect your individual personality. SpringCreekCC.com
Every couple deserves a stress-free day, so let Lori Cole and her team take the helm. She will ensure that your wedding day is smooth sailing and memorable for all the right reasons. Choose your perfect planning and design package, paired with gorgeous florals, custom decor, rentals, sweets buffets, officiating services, and more! Book exactly the amount of assistance and service that you want and the LCE team will take you from searching for the perfect venue and picking your perfect blooms, to exiting your amazing reception… married! All-inclusive packages are available at LCE’s exclusive barn venues and coastal destination venues, and the team can build an all-inclusive experience at any venue you choose. More than 35 years of experience to create and implement your perfect day. LoriColeEvents.com
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Wedding Resources
Truly your jeweler for life’s celebrations, Gary J. Long Jewelers is the best choice in gift-giving to enhance your birthday, engagement, anniversary and “just because” that life presents. Dedicated to quality, we are committed to dazzling you with a unique inventory that will bring a sparkle to eye of your special someone as you celebrate their moment. The savvy team at Gary J. Long Jewelers is eager to share their knowledge and help assist you in finding the perfect piece to create lifelong memories for you and those you love. GJLongJewelers.com
Decadent trays of luscious cheeses, curated meats, and colorful accoutrements threaten to take center stage on your big day. Lisa Spreads MMM creates pictureperfect grazing tables to feed guests during cocktail hour or as an accompaniment to dinner. Salami roses, yogurt-covered pretzels, romantic fruits, and overflowing vines of ripe and crisp grapes—the combinations are endless, leaning toward savory, sweet, or a subtle combination of both. Choose between color schemes to match your big day or opt for flavors that hold special meaning to you and your significant other. Lisa works with customers to ensure the finished product is everything you’ve dreamed and more. @LisaSpreadsMMM
y o u r j e w e l e r f o r l i f e ’s c e l e b r a t i o n s
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From the tip of your glass to a stroll along the vineyard, Mettler is your perfect companion for an enchanted evening in Lodi’s famous appellation. Enjoy everything this premiere destination holds for your next event. From delicious varietals to seven magnificently sculpted acres, the tasting room and wedding venue is the highlight for many brides as the starting point to a happily ever after! MettlerWine.com
Wedding Resources
Mother Nature creates the perfect backdrop for nuptials at Woodbridge Golf & Country Club. Say “I Do” on the course, under the shade of the towering oak trees. With multiple options for outdoor ceremonies and indoor/outdoor receptions, brides and grooms can make a Woodbridge wedding their own. On-site food and beverage elevates the experience, with a delicious menu of cuisine guests will rave about for years to come. The elegant back courtyard is one of the most popular areas on the grounds to celebrate, with shade sails and string lighting to illuminate your big day. The best part? You can plan it all with the help of an onsite wedding coordinator, skilled at creating the day of your dreams without breaking the budget.
Let K&T Lights illuminate your big day. The family-owned lighting company specializes in wedding lights for both indoor and outdoor receptions to bring a twinkle to your happily ever after. The company website is overflowing with inspiration guaranteed to make your wildest dreams come true, including dangling fairy lights flowing from tree branches to larger orbs set to light up a dim tablescape. Customers rave about K&T Lights’ handiwork for more than the finished project—Kyle May and his team are experts in customer service and design, working one-on-one with anxious brides to create a magical space primed for your biggest day yet.
When you’re standing at the altar, you deserve to look your best. And when it comes to finding the right shape and style, color and accessories, no one can suit your needs better than Tuxedos of Lodi. Decades of experience have honed their craft into an artform, accented with just the right tuxedos and suits, vests and ties, suspenders and shirts, right down to the pocket squares. This downtown Lodi location even offers custom bespoke suits and tuxes to make your dreams a reality. Find your tux or the perfect rental among designer fashions and know, when the big day arrives, you’ll be putting your best foot forward. Facebook.com/TuxedosOfLodi
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ESCAPE
PNW: PACIFIC NORTHWEST
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TWO CITIES, ONE LONG WEEKEND VISIT PORTLAND + SEATTLE IN ONE FELL SWOOP
Autumn Seattle
BY NORA HESTON TARTE / D SELECTED PHOTOS BY TRAVEL PORTLAND ANGELA RUDOLPH & JUSTIN KATIGBAK
E
scaping to the northwest for a wintery weekend away sounds like a dream come true. And within the region there are two major destinations for travelers—one quirky and offbeat and another brimming with big city attractions. What if we told you, it’s easy to both enjoy the oddball experiences and fusion cuisine Portland is known for while also indulging in the sleek city streets and high-end nightlife those who frequent Seattle applaud? Call upon Amtrak to be your PNW chariot, and it’s possible to immerse yourself in two destinations at once.
Eccentric Portland
Catch a flight to Portland to start your adventure. While here, you’ll want to embrace the city’s unique flair and killer cuisine. One way to do that is with a donut tour (yes, you heard that right). Underground Donut Tours offers a two-hour, two-mile guided expedition to find the city’s best donuts. Each tour provides a mix-up of four favorites to explore. Highlights include lavender donuts at Coco Donuts and Nola Doughnut’s version of a cronut in various flavors, like s’mores. If you’re lucky, the tour will stop at the infamous Voodoo Doughnuts, known for its quirky lineup of available tastes, including SJMAG.COM
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Theodore
the voodoo man who bleeds red jelly when you poke him with a pretzel stick. Each location chops their favorites into quarters so you can taste at each without getting full—well, maybe. (844) 366-8848 Most come to Portland for the beer, but if you want to stray from the obvious, trade that afternoon brew for another beverage at Abbey Creek Winery. The epitome of an urban winery, if you’ve ever sipped vino while humming along to Snoop Dogg, this is the place for you. Instead of a menu, you’re handed “a playlist,” with wines all named with hashtags and served by a Carhartt ambassador, who just so happens to own the place. 912 SW Morrison St. Our last truly off-kilter experience to have in Portland is sure to give you
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Portland-Mercado
a fright. Raven’s Manor is a themed bar (with an escape room and mixology experience) that doesn’t cut any corners. Staff is dressed to the nines in gothic costumes (think lace bodices, platform boots, and lots of leather) and they seat you at tables with blood splatter facing Haunted Mansion-style photos that play tricks on your eyes. Visit the bathroom—if you dare—and spend time walking around enjoying the details. The cocktail list is decidedly sweet, but you won’t want to miss the glowing green drinks served in frosty beakers. 235 SW 1st Ave.
Shop the Weird
Every neighborhood of Portland boasts quaint shops between restaurants and high-rise apartments. The oversized Powell’s Books is a must, and lesser-known Paxton Gate (specializing in fossils, taxidermy, and framed insects) is a
cool place to get an appropriate souvenir. Other suggestions: Downtown’s West End features fun home décor shops and clothing stores and My People’s Window Shop (near Abbey Creek Winery) boasts BIPOC-owned stores.
Where to Eat
Looking to grub? We’ve got you covered for breakfast, lunch, and dinner. Gracie’s steps outside of the abnormal, instead embracing a more opulent experience. Inside of Hotel deLuxe—an art centric hotel is the heart of Portland—the menu is overflowing with decadent cuisine perfected by Chef Benjamin Waterman. The avocado toast is everything you could ask for but it’s the dish of grilled peaches and cornbread that does it for us—a combo that makes us want to sing songs by 112 as we dine. Expert Tip: Come back for cocktails at the recently reopened
Hotel DeLux
Driftwood, a romantic half-heart shaped bar, home to high-end cocktails and infamous for first date stories. 729 SW 15th Ave. For lunch, Lardo is in the thick of the action, a common spot for nearby workers to grab a hearty sandwich midday or a beer for happy hour. Fries are a must when dining in, especially if you order them dirty (pork scraps, marinated peppers, fired herbs, and Parmesan) and the chef’s Nashville hot chicken is spicy and filling. After you eat, sit outside and sip a beer on the picnic style tables—it’s a good locale for people watching. 1212 SE Hawthorne Blvd. Decidedly Portland, dinner is served at Oma’s Hideaway. If the weather is nice, a seat on the patio is ideal. If you want to sit inside however, proof of vaccination is a must. Ultra-hip and trendy, the best way to enjoy the fare here is family style. Oma’s Corn Fritters (served with sweet chili peanut sauce) are crispy and delicious with a sweet, warm center. The Coconut Rice is fragrant with lemongrass and lime leaf. Another fried side worth the calories are the Sweet Potato Dumplings with green curry, cilantro oil, and shallots. To drink, the menu has a few fun-to-say signatures, such as the Singapore Sing (a cultural favorite from Singapore) and the One Thing Led to Another, a refreshing blend of tequila, lime, pickle brine, and cucumber. Expert Tip: this is one of Portland’s best neighborhoods for exploring. 3131 SE Division St.
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Where to Sleep
Where to Drink:
Location is everything when sleeping in Seattle. Hotel Theodore is the apex of boutique hotels. Inside, the navy walls and modern touches offer an air of modern luxury that will have you feeling as swanky as the free drinks served at cocktail hour. Inside, MADE provides coffee and to-go pastries to fuel you for a day in the city, and once you step outside, you’ll be in the thick of it all. Across the street is a Starbucks, next door is a bar/ arcade, and just blocks away you’ll find yourself at the wharf, ready to take a tour around the Puget Sound, peruse the infamous Pike Place Market, or slip onto the Seattle Great Wheel where you can get a stellar view of surrounding Seattle in an enclosed vessel before perusing local shops, finding your inner child at the arcade and carousel, or diving into a creamy bowl of clam chowder at Pike Place Chowder. 1531 7th Ave.
If you’re looking for cocktails only, there’s no better place to catch a cool vibe than Abigail Hall. The bar resembles more of an oversized living room at your richest, coolest friend’s house. Almost speakeasy style, it’s tucked around the corner of the Woodlark Hotel and each table feels like its own corner of the room. The space was once the library of the Ladies Reception Hall in the Cornelius Hotel and it cleverly nods to its history as the meeting place of suffragettes of Abigail Scott Duniway’s time, known as Oregon's "Mother of Equal Suffrage." The cocktail names all nod to musical influences, so order a Good as Hell (cognac, Averna, pineapple, honey syrup, lemon, cava, and a Saffron sugar rim inspired by Lizzo)
Donut Tour
Hotel DeLux
Woodark
Seattle Chocolate Tour
On the outskirts of town, the Seattle Chocolate tour is one of the city’s most delicious experiences—and one of my personal favorites by far. Every tour starts with a little history and chocolate tasting before donning hairnets to venture onto the floor and eat through samples as you learn how Seattle Chocolate Company treats are made. Before you leave, snap photos in front of the insta-worthy wall and load up on truffles and chocolate bars to take home. 1180 Andover Park W.
or let a colorful (and decidedly nottoo-sweet) concoction of vodka, apple pucker, green chartreuse, cucumber syrup, lemon, and sparkles known as the Party Favor (Billie Eilish) bewitch you. 813 SW Alder St.
Transit
Getting from point A to point B is easy-peasy. A train ticket on
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Amtrak takes you from Portland to Seattle with ease. Just shy of 3.5 hours onboard and your settings will do a complete 180. Snacks and beers help pass the time, while (sometimes spotty) Wi-Fi is available, but your surroundings are clean—no city bus feel here. All in all, it’s more cost effective than booking a flight and, for some, more leisurely.
Where to Sleep
Woodlark is a renovated dream come true. This modern space boasts Abigail Hall, Bullard (the first restaurant from Top Chef alum Doug Adams), and a sleek and spacious coffee bar. The rooms are small but well-appointed with whimsical décor (think leafy green tropical touches and big windows boasting city views). With 151 rooms, it gives all the feels of a boutique hotel without sacrificing amenities. 813 SW Alder St.
Sip & Feast
Washington Wine
For a midday pick-me-up, a visit to the Browne Family Vineyards Tasting Room provides truly delicious vinos made from Browne Family vines. One of three tasting rooms in Washington, this one plays to the characteristics of the city where you can watch the rain pour down large glass windows while tucked inside the cozy yet airy space. 413 First Ave. S
Scenic Seattle
The sights of Seattle are easiest to view with a CityPASS, a common offering in many places but only worth their weight in some. All in, the pass grants guests access to five attractions—the Space Needle and Seattle Aquarium plus three of four others: Argosy Cruises Harbor Tour, Woodland Park Zoo, Museum of Pop Culture (MoPOP), and Chihuly Garden and Glass. Not on the pass is the Museum of History & Industry; and if you ever wanted to feel old, the dated technology displays should do the trick. MoPOP is a colorful building impossible to miss just near the Space Needle. The nonprofit museum explores music and movies with exhibits dedicated to Pearl Jam, Nirvana, and Jimmie Hendrix, including a collection of funky guitars played by some of the greatest names in music. For movies, rooms separated by genre provide
interactive spectacles that walk guests through horror film’s most treacherous villains, transformative fantasy based in faraway lands, and the stuff sci-fi dreams are made of. Upstairs, a temporary exhibition titled Heroes & Villians: the Art of the Disney Costume includes a lineup of Cinderella dresses worn through the decades as well as many of Cruella De Vil’s best coats. 325 5th Ave. N, Seattle Once you’ve finished admiring what’s inside, choose between a jaunt through Chihuly Garden & Glass, a collection of glass-blown pieces created by Dale Chihuly, or the Space Needle—once the tallest building in the world, created for the World Fair. Expert Tip: If you’re venturing to the top, book a table in advance where you can clink glasses of champagne as you rotate slowly above the city perched 605-feet in the air.
Downtown Seattle is bursting with places to chow, but the neighborhoods across the city are perhaps the best places to sit for a meal. Away from the touristy hustle and bustle, Chef Brian Clevenger’s Autumn provides upscale meals with a casual air. Dine on house made farfalle pasta finished with squash, corn, and summer beans or slice into a tender, juicy breast of duck complimented by potatoes and swiss chard. The cocktails here allow it to serve as both your special occasion dinner reservation and a late-night drinks spot. 6726 Greenwood Ave. N Near Chef Mitch Mayer’s Sawyer, you’ll discover a new part of the city. A little more residential, it doesn’t lack charm or nightlife. Start with a dinner of shareable plates in an airy eatery on the water. Dim lighting highlights the romance of the venue as you make your way through large Duck Fat Tater Tots served with dipping sauces; Potato Gnocchi amplified by sweet corn brodo, poblano, pecorino, and chives; Lamb Meatballs boasting a house ricotta, grilled stone fruit, cherries, and chorizo chimichurri; and Potato Piroshky, a pull-apart bread dipped in mustard cream cheese (and perhaps the best part of the entire meal). The cocktails here are worthy of fine dining. My personal recommendation? The Passarelle de la Peach—a cognac-based drink finished with calvados, Benedictine, and peach syrup. For something more delicate, the Traveling Magician is made with butterfly pea blossom gin and perfected with chareau aloe liqueur, citric acid, and prosecco. 5309 22nd Ave. NW, Ste. A. Gracies
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Fresh • Flavorful • Bold Mon. - Thurs. 7:30am - 8pm Fri. - Sat. 8am -9pm 2535 Pacific Ave. Stockton, CA (209) 808-5069
THANK YOU FOR VOTING US ONE OF THE BEST MEXICAN RESTAURANTS
BOOK YOUR PRIVATE EVENTS AND HOLIDAY PARTIES NOW AT FAT CITY BREW AND BBQ! CALL FOR MORE INFORMATION AND TO RESERVE YOUR DAY.
Fine Mexican Cuisine
Dine In q New Patio Dining To Go q Curb Side Pickup & Drink Specials Call Us About Our Catering Menu!
Serving Breakfast, lunch & Dinner 5940 CA-99, Stockton Frontage Rd. Off Mile Rd (209) 931-9163
Visit Us Monday – Sunday 7am – 9pm www.donluismexicanrestaurant.com 76
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LET US HELP YOU WITH YOUR THANKSGIVING FEAST
- PRE-ORDER YOUR THANKSGIVING MEATS -
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RESTAURANT HOURS TUESDAY-SUNDAY 11AM TO 4PM
R E S TA U R A N T S | W I N E | D R I N K S | S W E E T S
wine dine
209
Papapavlo’s Lands in Lodi
THE MEDITERRANEAN RESTAURANT IS EXPANDING WITHIN SJC BY NORA HESTON TARTE / D DAN HOOD
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T
he Mediterranean bistro that has long served Lincoln Center residents opened a second location this year for many reasons, amongst those to cater to a new clientele with the same proven menu of high-end yet casual cuisine. The differences between the two spaces— the Lodi location built at the corner of Lockeford and School streets—is in style and design. The Lodi restaurant is small but mighty—not the grandiose building with multiple meeting spaces you may be accustomed to. Instead, the vibe is more intimate, focused on family dining, without skimping on experience. An outdoor patio, cozy tables, and bar stools allow for multiple dining options and spaces much like the Stockton restaurant. Ultimately, if you’re coming in to dine at Papapavlo’s in Lodi, expect the same cuisine as the flagship location in Stockton; the menu is identical for dinein service, where the focus is on hearty steaks, fresh seafood, and lighter soups and salads. Owners (and husband-wife team) Andy and Jennifer Papas make it possible by splitting time managing each business. The goal, eventually, is to expand the Lodi building into a larger restaurant, but currently two other shops rent out space in the building—Trail Coffee Roasters and a mortgage company. We have long loved coming to Papapavlo’s to catch up with friends over shareable plates. The truth is the menu here is gargantuan—a long list of mouthwatering dishes sure to send
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you over-ordering. “We have a lot of diversity with our menu,” Andy says. The Apple & Brie Triangles are buttery and flaky all at once, made with filo dough and stuffed with sauteed apples and triple cream brie, good enough to eat as dessert. The Grilled Artichoke is also done well, all crispy edges and soft insides made for dipping in the provided remoulade. Traditional Mediterranean appetizers include Mushroom Triangles (mushroom pitas), Stuffed Grape Leaves (dolmathes), and Flaming Cheese (saganaki) served tableside and on fire. For dinner, Andy is a fan of the stellar steak selection. The menu features ribeyes, porterhouses, filet mignons, and more, topped with melted bleu cheese butter, portobello mushroom merlot demi glaze, or Cold Water Maine lobster tail. A full rack of lamb is decadence on a plate, while Calamari Steak and Pistachio Crusted Salmon play to the chefs’ strengths. If you want to truly indulge in the culture, order a brochette—a skewer typically donning chunks of grilled meat. Served with rice pilaf, vegetables, pita bread, and soup or salad, the centerpiece is skewered zucchini with red and green bell peppers, mushrooms, and charbroiled onions; marinated angus sirloin with onion and bell peppers; a lean leg of lamb accompanied by onion and mushroom; mahi mahi rich in flavors of lemon, olive oil, and oregano; or five marinated prawns skewered with onion and red bell pepper.
HOLIDAY CATERING While dining in for a casual meal is the easiest way to enjoy Andy and Jennifer’s fare, it’s not the only way. A secret menu is unlocked when you choose to cater an event—large or small—perfect for the holiday season. “We cater everything on the menu,” Andy says. However, he mentions some appetizers that aren’t available for dine in to compliment events well, such as antipasta platters, fresh veggies, and fruit and cheese plates. “We have numerous menus online.” The best part is if you have a favorite dish from the Papapavlo’s menu, it’s available for catering; there’s nothing on the menu you can’t get for a party, even the large steaks Andy says are a must.
PAPAPAVLO’S (LODI) 217 N. School St., Lodi (209) 625-8677 Papapavlos.com
“A secret menu is unlocked when you choose to cater an event—large or small—perfect for the holiday season.”
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is oozing with cheese and stacked with nopales, savory spring onion, and jalapeno peppers in a vibrant tomato sauce. And if that wasn’t enough to get you excited, this bubbling combination of flavors is then topped with seared skirt steak, grilled chicken, succulent shrimp, and the tastiest chorizo. You can opt to eat it straight out of the bowl, or you can scoop up all the goodies into hand-made tortillas. Our favorite way to dig in is with a combination of both flour and corn tortillas.
WHAT IS A MOLCAJETE?
CRAVINGS
Magical Must-Try Molcajete Cantinera AT EL PACZIFICO MEXICAN BAR AND GRILL BY SUZANNE LEDBETTER
T
en years ago, in the heart of Mazatlan Mexico, I tasted a dish that changed my life. It was a piping hot bowl of sizzling goodness—and they called it a molcajete. I returned to the states in search of a restaurant that could satisfy my cravings for a taste of Mexico, and lucky for me, found one in the heart of downtown Lodi.
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A molcajete is the Mexican version of a mortar and pestle, similar to the South American batan, used for grinding herbs, seeds, and other foods. It dates back several thousand years to the Aztec and Mayan cultures and is traditionally carved out of a single vesicular basalt.
NOVEMBER 2021 | SJMAG.COM
At El Paczifico Mexican Grill, Chef Juan has created his own delectable version of a molcajete, and we’re stoked to share the details with you. Served tableside and sizzling with flavor, a molcajete is a combination of meats, seafood, and veggies that is made in a volcanic molcajete and heated until it’s dangerously hot. El Pazcifico’s Molcajete Cantinera
TASTE THE SIZZLE
El Pazcifico Mexican Bar and Grill 114 W. Pine St., Lodi (209) 224-8126
Come Celebrate M i c h a e l ' s N e w Yo r k S t y l e P i z z a ’s 43rd Anniversary! W E D N E S D AY N O V. 1 7 t h 1 1 a m - 6 p m Champagne, Giveaways & Tr e a t s
Breakfast Lunch & Dinner:
Authentic New York Style Pizza • Salads • Soups Sandwiches & More... 2 3 0 0 W. A l p i n e , S t o c k t o n
209.462.6668
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IRONSTONE ZINFANDEL
Experience Fall AT IRONSTONE VINEYARDS BY NORA HESTON TARTE
A
short trek from Lodi Wine Country, Murphys is home to Ironstone Vineyards, a tasting room behemoth offering a fall experience unlike any in San Joaquin County. That’s because the location is bursting with fall colors and moderate temperatures all season long, beckoning visitors from surrounding communities to come and explore. The expansive grounds are welcoming, to say the least. Large hedges boasting IRONSTONE overlook a grassy knoll and small pond shaded by towering trees. Even in November, the weather is nice enough to enjoy a picnic, and if you didn’t bring your own goods, the tasting room fridges are filled with grab and go items to make up a meal. The most important ingredient, however, is a glass of wine. In fall, deep reds complement the season, and Ironstone has plenty; we recommend pouring a glass—or splitting a bottle—of the 2019 Reserve Cabernet Franc, the 2014 Kramer Ranch Cabernet Sauvignon, or a 2016 Reserve Merlot.
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It’s possible to spend your whole day at Ironstone. Chef Bob is busy in the kitchen curating a menu of upscale fare including grilled octopus, crispy calamari, and medium-rare filets at the Gold Leaf Bistro, which is illuminated by ornate chandeliers and an old-school pipe organ that echoes throughout the hall when played. Before Christmas, load up on one-ofa-kind goods. While a membership to wine club or a few well-selected bottles are an ideal gift, the tasting room is also brimming with items for every hardto-shop for person on your list. For the chef in your family? An Ironstone cabernet sauvignon chocolate wine sauce or chardonnay caramel sauce. For the wine aficionado? Fun and festive tumblers. For the homebody? Scented candles.
Ironstone Vineyard collects its grapes from an array of different vineyards, including many in Lodi. The Lodi selected grapes are used to make the estate’s zinfandel wines since we all know our hometown hails the best zin grapes around. To taste a little bit of home while you’re away, order up the 2019 Reserve Old Vine Zinfandel rich in flavors of dark berries, pepper, and chocolate, or the slightly sweet 2018 Rous Ancient Vine Zinfandel with flavors of caramel, vanilla, brown spices, clove, and blackberries.
Thank You For Voting Us One Of The Best In Zinfandel
Join Us For Live Music Every Saturday & Sunday 1 - 4 PM
COME ENJOY GREAT WINES, LIVE MUSIC AND GOOD FRIENDS EVERY WEEKEND (RESERVATIONS RECOMMENDED).
7099 E PEltiEr rd, AcAmPo, cA • 209 - 333 - 2600 • mAcchiAWinEs.com
HIGH WATER BREWING TAPROOM AND RESTAURANT
30+ Award Winning Craft Beers on Tap Indoor and Heated Outdoor Seating Book Your Party or Banquet Live Music, Trivia and Other Events Family and Dog Friendly Open Wednesday thru Sunday
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CLASSIC WITH BACON: Step 1: Mash yolks from 12 hard-boiled eggs. Add 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, ½ teaspoon salt, ½ teaspoon pepper. Step 2: Add one strip bacon, cooked and crumbled. Step 3: Fill the halved egg whites with yolk mixture. Top with one more strip of bacon, cooked and crumbled. Sprinkle with pepper.
CRAVINGS
Speak of the
Devil NOVEMBER 2 IS NATIONAL DEVILED EGG DAY! BY SARAH STEFFENS
T
rends come and go and styles are ever-changing but the deviled egg remains on the menu for our holidays each year. Easy to grab with one hand while balancing a cocktail in the other all while hugging Great Aunt Pauline and giving the family dog a you’re-a-goodboy pat on the head, these tasty little appetizers are big on bringing us together and we sure do need more of that this year.
THAI CHILI: Begin with the Classic with Bacon recipe. Step 1: Stir in 1 tablespoon Thai chili sauce. Step 2: Fill the halved egg whites with the yolk mixture. Step 3: Sprinkle with pepper.
PESTO: Begin with the Classic with Bacon recipe. Step 1: Stir in 2 tablespoons prepared pesto. Step 2: Fill the halved egg whites with the yolk mixture. Step 3: Sprinkle with pepper.
HOW TO
PEEL AN EGG
Dread the mess of peeling your eggs? Cook them in an electric pressure cooker (we recommend the Instant Pot) on the steam rack with one cup of water on manual, low-pressure for seven minutes. Release the pressure, remove and cool in the fridge, and your eggs will peel clean and easy.
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SUN-DRIED TOMATO & OLIVE: Begin with the Classic with Bacon recipe. Step 1: Stir in 2 tablespoons minced sun-dried tomatoes and 2 tablespoons minced kalamata olives. Step 2: Fill the halved egg whites with the yolk mixture. Step 3: Sprinkle with pepper.
Thank You For voting Us #1 Waffle & One Of The Best Bloody Mary’s In San Joaquin
1024 Victor Rd. • Lodi
209.369.3791
www.habanerohots.com
Full Bar Food to Go 180 Tequilas Catering & Banquet Rooms WAFFLE HD OI U N ESRE Come see us at our newly remodeled 50s style diner. We can’t wait to see you!
1540 E. March Lane Suite B-5, Stockton 209-951-1175 Americanwafflediner.com American Waffle Diner Americawaffles
We are proud to offer Mexican Food prepared according to recipes handed down four generations!
THANK YOU FOR VOTING US #1
BEST PIZZA!
1744 w. hammer ln. • stockton • 209.477.2677 SJMAG.COM
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IN THE NEWS
GET THE DISH
A ROUNDUP OF WHAT’S HAPPENING IN THE 209 FOOD AND WINE SCENE BY SUZANNE LEDBETTER lovers in Lincoln Center can find the latest craze in cookies at the latest location in Stockton. These gigantic cookies are all the rage right now, with a rotating menu of fun, festive flavors that change weekly. 864 W. Ben Holt, Stockton.
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EXPANSIONS, EXPERIENCES, AND EATS IN LINCOLN CENTER There’s been quite a flurry of new eats to hit Stockton’s Lincoln Center. Even during a pandemic, these entrepreneurs are ready to open their doors and serve eager eaters in SJ!
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Papas Plaza Attracts Trendsetter Trail Coffee to Lodi
L
odi Coffee Lovers Rejoice Over Freshly Roasted Coffee If you are a fan of Trail Coffee Co., Stockton’s premier coffee destination with a cult-like following, its time to get excited. The ever-popular place to get your caffeine fix has expanded with a franchise location in Lodi’s Papas Plaza. Trail Coffee Lodi is the newest business to call the plaza home, and it’s not your average coffee shop. They are coffee growers, roasters, and lovers, who roast their beans in small batches every week, making sure you get the freshest coffee in your cup. Add to that some seriously delicious pastries and you’ve got the perfect pairing to perk you up each morning. Get Caffeinated at 217 N. School St., Ste. 1, Lodi
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With the retirement of Payter’s Grill, a new place to fuel up on fresh food will take its place in the L.C. Chef and owner Matthew Ortiz is set to open HEIRLOOM KITCHEN any day now. The spot will feature breakfast and lunch with a focus on local and seasonal ingredients. Ortiz creates dishes inspired by family recipes, delicious meals, and crafted fare from his travels experiencing new cuisine. 61 Lincoln Center
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We recently shared the addition of CRUMBL COOKIES to Lodi’s sweets scene. And now, sugar
If you haven’t stopped into Lincoln Center’s RAMEN 101— HAWAIIAN BBQ AND RAMEN, you are missing out. Their focus is freshly prepared ramen dishes inspired by Japanese and Hawaiian flavors A diverse menu showcasing a little bit of everything from teriyaki chicken, spam musubi, lumpia, and more. But more importantly, they serve up a dozen variations of ramen, from black garlic ramen to seafood ramen, miso ramen and tonkatsu ramen! 866 W. Ben Holt. Stockton
NEW EATERY TO OPEN IN DOWNTOWN LODI If you’ve driven in Downtown Lodi lately, you’ll notice the construction happening on Oak Street. That’s because a new restaurant is hitting the scene. The Oxford Kitchen and Gastropub will bring fine food and libations inspired by a London Street market. Expect eclectic fare and flavors from the Middle East and Southeast Asia.
Hailed as one of the most authentic powerhouses of Japanese cuisine in the San Joaquin valley, Komachi offers a diverse array of exquisite dishes, ranging from the freshest sashimi to mouth-watering sushi rolls. “Come as a customer, leave as our family.” Hours: Mon - Thur 11AM to 9PM, Fri Sat 11AM to 9:30PM, Sun closed
KOMACHI SUSHI 307 S. Lower Sacramento Rd. Ste. D Lodi, 209) 334-3131 SushiKomachi.com
Celebrating their 14th year in the Historic Tracy Inn, the chefs at Tracy Thai Restaurant have produced countless satisfied customers, with their wonderfully inventive dishes. The chef makes classics dishes like ‘Pad Thai’ and ‘Tom Kar Gai’ that leave the diner feeling that they have been transported to a street in Thailand. Many of the dishes such as Eggplant prawns, or Garlic Pork reflect a homestyle feel. The Menu is a delight and there are always Lunch and Dinner Specials. The wood panels and decors at Tracy Thai will bring you to a classic home style in Thailand. With a warm, cozy ambiance and delicious food, you would enjoy your meal at Tracy Thai.
TRACY THAI 1035 Central Ave., Tracy, 209) 833-9703
Serving San Joaquin County since 1979 We use ingredients of only the highest quality when preparing our meals. We cook using 100 percent cholesterol-free cooking oils, for a delicious and healthy meal. If you would like to order something not listed in the menu, we will do our best to accommodate you in any way we can. Gift Certificates available. Mon-Fri: 11am-2:30pm & 5-10pm Sat-Sun: 12pm-10pm
PEKING RESTAURANT 7555 Pacific Ave., Ste. 115 Stockton, 209) 957-0617 pekingstockton.com
TIDBIT
Calivirgin Olive Oil Club
Y
BY NORA HESTON TARTE
products three times per ou’ve heard of a wine year with releases in March, club, but have you ever July, and November. For heard of an olive oil those who sign up for the club? At Calivirgin, they November release, you’ll be offer both. Club Calivines is the first to try Calivirgin’s the businesses’ wine club, new Olio Nuovo. Club Calivirgin is for olive oil In addition to shipments, and other products, and Cali club members enjoy 20 Branch & Vine offers perks percent off all Calivirgin for each. and Lodi Olive Oil products If you’re interested in purchased both online and discovering new products in the tasting room. You’re at Calivirgin (and learning also invited to how to use them bring up to three in your cooking), guests along for this is the club for CALIVIRGIN – COLDANI complimentary you. Members take OLIVE RANCH 13950 Thornton Rd., Lodi olive oil tastings home two to three (209) 210-3162 as part of your olive oils, balsamic Calivirgin.com membership. vinegars, and other SJMAG.COM
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IN SEASON
FESTIVE & FUN FONDUE!
F
By SUZANNE LEDBETTER
rom cheese to chocolate, fondue is comforting, cozy, casual, and communal. In other words—everything you need to entertain friends without all the fuss this holiday season. It pairs perfectly with the crisp, cool evenings, freshly baked breads, and a smorgasbord of seasonal produce. Hailing from Switzerland, a traditional fondue is comprised of melted Swiss cheese and served in a communal pot used for dipping bread. From appetizers to chocolate, you can even perfect it all in one pot!
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DECADENT DARK CHOCOLATE FONDUE INGREDIENTS
November is National Fun with Fondue month
DIRECTIONS
8 oz. dark chocolate, 60% chopped 6 oz. dark chocolate, 72%, chopped 1 tbsp. vanilla ½ tsp. kosher salt 2 c. heavy cream 1 tbsp. Patique Cherry liqueur
DIRECTIONS Over medium heat, combine heavy cream, salt, vanilla, and alcohol until it begins to simmer around edges of pot. Turn the heat to low and add chopped chocolate. Stir until smooth. Maintain a temperature of 115 degrees F to prevent scorching.
Dip it with: biscotti or shortbread, breads, fruit like apples, pretzels, berries, pound cake, marshmallows, cookies, graham crackers Local Spotlight Pairing: Corner Scone Bakery Spice Cake and Patique Cherry Liqueur
CHAMPAGNE AND BRIE FONDUE INGREDIENTS 2 8 oz. brie rounds, rind removed, cubed 2 garlic cloves 2 oz. sparkling wine French or sourdough bread bowl 2 sage leaves
DIRECTIONS Preheat oven to 350 degrees. Place brie in freezer for 30 minutes to one hour until firm. Meanwhile, mince one clove of garlic and set aside. Remove and cut as much of the rind off the cheese wheel as possible. Cube the cheese into 1 ½-inch cubes. Prepare the bread bowl by cutting a circle out of the top. Scoop out remaining bread and set aside. Brush the inside with olive oil and a garlic clove. Place cheese cubes into bread bowl, add minced garlic, and cover with the lid. Wrap bread bowl in foil and bake for 30-40 minutes until completely melted. Dip it with: French bread, broccoli, roasted brussels sprouts, apples, grapes Local Spotlight: Ruby’s Bakery Sourdough, Acquiesce Sparkling Grenache Blanc
PRO TIPS FOR THE PERFECT FONDUE • ALWAYS grate the cheese; never buy pre-shredded. If you’re making a large quantity—simplify by using a food processor • Toss cheese thoroughly with cornstarch. This prevents lumps and makes it extra creamy • When using wine, opt for a dry white like SB or champagne • Always add cheese slowly for creamy and buttery texture
MUSHROOM AND THYME GRUYERE FONDUE INGREDIENTS
2 tbsp. butter 2 c. chanterelle mushrooms 1 shallot finely chopped ¼ c. dry white wine 2 sprigs fresh thyme, chopped ½ c. heavy cream 6 oz. cream cheese 6 oz. gruyere cheese, shredded ¼ c. Parmesan cheese, grated French bread or Pugliese loaf
DIRECTIONS In a large skillet over medium heat, sauté chanterelles and shallots in butter until soft, about five minutes. Reserve mushrooms for garnish. Add wine and fresh thyme while increasing heat to medium high to simmer. Cook until liquid evaporates. Remove thyme. Add heavy cream and cream cheese. Stir until combined. Add shredded cheese and continue stirring until smooth. Top fondue with mushrooms and serve immediately. Dip it in: Pugliese loaf cubed, pears, grapes, fingerling potatoes SJMAG.COM
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Everyone is welcome at Bud’s Seafood Grille. Friendly service, hearty portions, and a range of fish, seafood, pasta, steak, and poultry entrees make Bud’s a great choice for a business lunch, family dinner, or night out for two. Every meal begins with fresh sourdough bread made exclusively for Bud’s by our local Genova Bakery. The covered outdoor patio seats thirty and is the perfect spot to take a break from shopping in Lincoln Center and enjoy a leisurely lunch or even just a drink with a friend or two. We also invite you to come visit the newly renovated bar and dining room which now offers more window tables for a lovely view of Lincoln Center while you dine. While at the bar, take advantage of the nightly deals on bar bites. Please be sure to ask about our banquet and catering services for your special event or holiday party. Full bar and banquet room available. Open for lunch, dinner, and scrumptious Sunday brunch. Happy hour daily with $1.00 off all beer & well drinks 4pm -6:30pm.
BUD’S SEAFOOD GRILLE 314 Lincoln Ctr., Stockton 209) 956-0270, budsseafood.com
TIDBIT
Pumpkin Perfection BY SUZANNE LEDBETTER
F
lourkart Bakery is serving up a Pumpkin Cheesecake that will blow your mind. Katharine Kennedy, the master behind The Flourkart Bakery, is offering up orders of this rich and delightful seasonal dessert just in time for Thanksgiving— and you do NOT want to miss out. The savory and nottoo-sweet combination of pumpkin, spices, and cream cheese creates a dessert that will leave you wishing for one more
bite and the cheesecake’s creamy, velvety texture is the perfect juxtaposition to the buttery, crunchy, crust. To top it all off, its covered in a light, airy, homemade whipped cream before it’s sprinkled with cinnamon. Kennedy’s philosophy behind baking is simple; find inspiration from the changing seasons and use fresh produce from local farmers. “Anything that is baked with hard work, inspiration, and love, is bound to be delicious,” she says. And we couldn’t agree more.
Owners Harry and Susan Yu have been a major part of the local economy since 2007 when Mikasa opened its location in Lathrop. Cooking with local produce and only using the freshest fish right from the Bay has always been key to their success. Fortunately the Yu’s chose Tracy for their newest location stocking the full bar with the most extensive liquor, sake, wine and beer selection around. Plus, with happy hour 7 days a week you’ll be sure to get your fill! Mikasa also offers off site catering and a separate banquet room for all your rehearsal dinners, large parties or business needs. Try the special SJM Roll pictured).
MIKASA JAPANESE BISTRO 2610 S. Tracy Blvd. Ste. 110 Tracy, 209) 830-8288 15138 S Harlan Rd., Lathrop, 209) 858-1818
Nestled on the Brickwalk in Lincoln Center Midgley’s Public House specializes in steaks and seafood, with an extensive appetizer menu and unique desserts. Our bar menu consist of several unique cocktails, fine wines and spirits. We have several dining options including our extensive patio, dining room with floor to ceiling open windows, and a large bar area. We offer several dining options for large parties and do catering of all sizes, including our own food truck, Midgley's Public Truck, that can be rented for private and public events.
ORDER ONLINE:
Instagram or Facebook @the_flourkart_bakery
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MIDGLEY’S PUBLIC HOUSE 296 Lincoln Center Stockton, 209) 474-7700 midgleyspublichouse.com
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