San Joaquin Magazine April 2010

SanJoaquin San Joaquin T H E P R E M I E R M A G A Z I N E O F C E N T R A L VA L L E Y L I V I N G

MAGAZINE

STILL FRESH AFTER 25YEARS

STOCKTON ASPARAGUS FESTIVAL

ALSO: GOING GREEN IN SAN JOAQUIN CORONADO: SAN DIEGO’S CROWN JEWEL ASPARAGUS 3 WAYS APRIL 2010 $3.95

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LATHROP | LODI | MANTECA | RIPON | STOCKTON | TRACY san joaquin magazine

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san joaquin magazine

april 2010

Health ensurance.

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25 years. Tons 25

thAnnual

Best of the West Food Fest

The most spectacular Asparagus Festival ever!

FONTS:

CMYK COLORS

Savoye LET (with stroke) Chalet Paris 1980 (with stroke) Chalet London 1960

Dark Blue: CMYK: 100/57/12/61 Light Blue: CMYK: 44/13/0/0 Bright Green: 26/3/93/17 Dark Green: 22/14/92/56

Music. Entertainment. And 36,000 pounds of asparagus!

Join us at the Downtown Stockton Waterfront on April 23rd - 25th for the 25th Annual Stockton Asparagus Festival.

We’re celebrating a quarter century of hosting the Best of the West Food Fest!

Friday, April 23rd - Sunday, April 25th Follow us!

of spears.

Legendary acts rock the main stage Top rock acts, free with admission: • The Pete Escovedo Latin Jazz Orchestra / Sha Na Na • The Covergrrlz / Blue Oyster Cult • Tennessee River (A tribute to Alabama) / Loverboy

Eat your way through Asparagus Alley Asparagus delights that are as creative as they are delicious: • Deep-fried asparagus • Asparagus pasta • Steak & asparagus sandwiches • Asparagus ice cream • And dozens more inventive, palate-pleasing dishes!

Pete Escovedo

Celebrity chefs treat you to live cooking demonstrations: • Martin Yan • Tyler Stone • KCRA personalities

Sha Na Na

Entertainment for kids and grown-ups alike • • • • • • •

Sea Lion Encounter Velocity Circus Skyy Dogs Tyson the Skateboarding Bulldog Patriots Jet Team Flyover Home and Garden Expo Arts and Crafts

Blue Oyster Cult

25-year anniversary collectibles Be a part of Stockton history! Purchase – or, even, win! – memorabilia from our 25-year anniversary collection: • Silver commemorative pins • Wine glasses and beer mugs • T-shirts & Caps • 25th Anniversary cookbook

. . . . . . .. .. . . . . . . . . . . . . .. .. . . . . . .. .. . . . . . .. . . . . . . . . . . . .. .. . . . . . .. .. . . . . . .. .. . . . . . .. .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . od Fe. st. . . . . Fo . . . . . . . . . . . . . . . st . . . . . . . . . . . . . . . . . . . . . . . . .Be.st.of. the . .We . . . . . . . . . . . . . . . . . .. .. . . . . . .. .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . E.d i.t i.O n. . . . . . . . . . . . . . . . . . . . . . 2. 0.1 0. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

25thAnnual

S

COOKBO CMYK COLOR

FONTS:

(with stroke) Savoye LET 1980 Chalet Paris (with stroke) 1960 Chalet London

OK

/12/61 CMYK: 100/57 /0 Dark Blue: CMYK: 44/13/0 Light Blue: 26/3/93/17 Bright Green: 22/14/92/56 Dark Green:

Get full details and schedule

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Similarly, the basics of but not body fat. Practice and train major lifts: Deadlift, clean, squat, presses, C&J, and snatch. Similarly, master the basics of swim, row, etc, hard and fast. Five or six days per week mix these elements in as many combinations and patterns as creativity swim, row, Routine etc, hardisand FiveKeep or sixworkouts days per short week and mix intense. these elements in as many combinations and patterns as creativity will allow. the fast. enemy.

Regularly learn and play new sports. will allow. Routine is the enemy. Keep workouts short and intense.

Regularly learn and play new sports. ~Greg Glassman, Founder of CrossFit 6 san joaquin magazine april 2010 ~Greg Glassman, Founder of CrossFit

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san joaquin magazine

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april volume nine issue 4 • April 2010

features 39 The Greening of San Joaquin 50

Stockton ASparagus Festival Turns 25 Celebrating its silver anniversary, the Asparagus Festival is still the most anticipated event of the year.

by Jenn Thornton

58

Coronado: San Diego’s Crown Jewel

39

50

58

69

Head to Coronado Island, where the weather rarely disappoints and you’ll feel a million miles away.

by Don and Ann Jackson

69 Asparagus 3 ways Stockton cookbook authors Rima

Barkett and Claudia Pruett offer up three new asparagus recipes, just for San Joaquin magazine. by Jenn Thornton SPECIAL ADVERTISING SECTION

46

Going Green in San Joaquin

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san joaquin magazine

april 2010

Clockwise From Top Left: I-stock; Stockton Asparagus Festival; dan hood; Hotel Del coronado

Going green, more than ever before, is about ‘how’, instead of ‘why’—see what San Joaquin is doing to become a sustainable place to live and work. by Patricia Kutza

www.sanjoaquinmagazine.com

san joaquin magazine

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april

volume nine issue 4 • April 2010

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Publisher’s Note

1 UP FRONT | 209 2 Blain Bibb, Green Team San Joaquin; Fresh Edibles; Venture Academy goes green; Asparagus grower Ed Zuckerman; Growing a green garden;

Eco-friendly items; and more

88 90 92 96

10 Great Dates Arts and Culture Out and About April Win It! Contest

26 24

Getaway 58

Coronado: San Diego’s Crown Jewel

Food&wine 69

Asparagus 3 Ways: Stockton chefs Rima Barkett and Claudia Pruett

72

Wine Picks: Tempranillo

76

Dining Out

78

Taste of the Season: Strawberries

90

78

Food and Wine Tidbits:

80 Lodi’s Chalkboard Cafe 84

Rockin’ Robin’s Diner

86

The Student Chef Restaurant

88 10

san joaquin magazine

april 2010

Clockwise from top: Fresh Edibles Farm; Cal Strawberry; George Steckler/stockton ports; terri ford

DEPARTMENTS

The Great Kitchen Rescue!

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PUBLISHER’S NOTE

Don’t blow it

STEP OuTSIDE, TAkE A LONG, DEEP BREATH, AND ENJOy THE SwEET SPRINGTImE AIR. It’s that time again. The Stockton Asparagus Festival is making its yearly appearance, and I can’t wait. I love everything about the festival, from manning our San Joaquin magazine booth where I get the opportunity to meet so many of our readers, to stuffing our faces with fried-asparagus, to hanging out with my family in the kids area. I’m not going to tell you how old I am (I’ll let you guess!), but I remember back when the Asparagus Festival was in little old Oak Grove Park. Even back then, it was just as popular, but it was a small, hometown event. Today, marks the twenty-fifth year of the festival, and it’s still homegrown, but there’s no way we can get away with calling the festival small any longer. up from the first Festival’s 1,000 pounds of asparagus in 1986, the Stockton Asparagus Festival now serves almost 40,000 pounds of the green spear over three days. That’s a lot of asparagus! what I really love about the festival is hosting some of the biggest names in music right here in our own backyard. The upcoming music line up it great, and we look forward to hearing “working for the weekend”, by Loverboy as we all man our booths. Look for my family and I to be rocking out.

Another important happening this month is Earth Day, April 22. In honor of Earth Day, and keeping the springtime air that I love so much fresh and clean, we’ve dedicated an entire section of the magazine to ‘Going Green.’ Living an eco-friendly lifestyle is no longer just an idea, my kids are growing up surrounded by ‘green’ talk everywhere they turn, and by the time they are adults, ‘green’ living will be the norm. I love that my family works at recycling and doing what we can to help the planet.

All in all, I’m happy the sun’s finally out, and we have fresh San Joaquin air to enjoy.

“Don’t blow it good planets are hard to find.”

-Time Magazine

Let’s keep it that way!

Tony Zoccoli Publisher, San Joaquin magazine

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san joaquin magazine

april 2010

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SanJoaquin magazine

t h e P r e M i e r M aG a Z i N e o f C eN t r a l va l l e y l i v i N G

Publisher | eDitor Tony Zoccoli

MaNaGiNG eDitor Jamie Menaker Creative DireCtor Sherry Roberts

DireCtor of sales aND MarketiNG Heather Hilton aCCouNt eXeCutives Jessica Krablin, Emily Olson, Kelly Moore, Vikki Sandor-Girolami, Valerie Zoccoli eDitorial iNquiries jamie@sanjoaquinmagazine.com CoNtributiNG writers Nissa Hallquist, Tammy Hansen, Don and Ann Jackson, Patricia Kutza, Andrea Stuart, Jenn Thornton PhotoGraPhy Brenda Hartshorn, Snap Jackson, Matthew James, Dan Hood aCCouNtiNG Raman Singh eDitorial iNterNs Marcelina Blea, Rachel Filipinas web DesiGNer Belinda Chron

eDitorial/aDvertisiNG offiCes

San Joaquin Magazine 95 w. 11th street, suite 206 tracy, Ca 95376 Phone: (209) 833-9989 fax: (209) 833-9979 email: tony@sanjoaquinmagazine.com www.sanjoaquinmagazine.com all rights reserved. No part of this publication may be reproduced without written permission from this publisher. Photographs, graphics, and artwork are the property of inside Magazines Publishing Company. © 2010 inside Magazines

PriNteD iN the u.s.a. by american web

printed on 10% recycled paper. all inks used contain a percentage of soy base. our printer meets or exceeds all federal resource Conservation recovery act (rCra) standards. our printer is a certified member of the forest stewardship Council (fsC).

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san joaquin magazine

april 2010

Another dental visit?

Turns out, you have better things to do with your time.

Spend your time

where you want to be...

Short on time? No problem.

Technology today is changing our everyday lives. Many people, however, aren’t aware that technology is also impacting dentistry in new and exciting ways. Cutting-edge innovations in dental instruments are requiring less time in the dental chair. Trips to the dentist are becoming less and less fearful, thanks to high-technology in dentistry. Our office is making these visits even easier and more convenient with technology that repairs damaged teeth in one appointment.

We are pleased to offer our patients CEREC restoration services—a superior method of creating precisely designed, color-matched and highly durable ceramic restorations. From simple fillings to full crowns to veneers, CEREC delivers the results you need in one appointment.

Get back to whatever it is you’d rather be doing.

Ronald S. Noriesta, D.D.S. 3031 W. March Lane, Suite 340 Stockton, CA 95219

209.472.7500 oneappointment.com

HAVING TROUBLE HEARING? CALL

823-2107TODAY

SanJoaquin magazine

THE P RE M IER M A G A Z I N E OF C E N TRAL VALLEY LIVI N G

to schedule your complimentary

Subscriptions: One (1) Year $9.95 (12 issues), or Two

hearing test* – FREE Demo &

(2) Years $17.95 (24 issues). Special corporate and group rates

Evaluation of Dual Connect

are available; call 209.833.9989 for details. To begin a new subscription, or to change your address, call 209.833.9989 from 9 a.m. to 5 p.m., Monday through Friday. To subscribe,

Board Certified-Audioprosthologist Hearing Instrument Specialist Licensed Hearing Aid Dispensers

LET DUAL TAKE YOU TO A WORLD OF BETTER HEARING

at 209.833.9989. Don’t miss another issue of San Joaquin magazine.

include your name, address (though these can be withheld on request), and a daytime phone number. Letters may be submit-

(209) 823-2107

Talking on the telephone will be easier and more comfortable with

DUAL connect

at www.sanjoaquinmagazine.com, or call our office today

Letters to the Editor, Calendar, Dining Guide: We welcome your input. Letters to the Editor must

Experience improved hearing in noisy situations, especially restaurants No more misunderstood conversations, missing out on what was said

send your check to address on previous page, subscribe online

ted via regular mail, fax, or e-mail (letters@sanjoaquin magazine.com). Calendar events should include a basic description of the event; its time, date, place, and cost; and a

Manteca • Tracy • Ripon Serving San Joaquin County Since 1979 *Hearing Tests are for determining whether a hearing aid may be appropriate and is not a medical opinion.

phone number that readers may call for more information. The e-mail address for calendar items is (calendar@sanjoaquin magazine.com). To have a restaurant considered for our Dining Guide listings, contact us by phone or e-mail (dining@ sanjoaquinmagazine.com). We also encourage you to contact us if your experience at a restaurant differs significantly from our listing. Information for these sections should be submitted

Specialist in Pediatric Dentistry

at least six weeks prior to issue’s cover date.

Writer’s Guidelines: San Joaquin magazine is always on the lookout for story ideas and talented freelance writers.

To suggest a story idea, contact us via mail, fax, or e-mail (jamie@sanjoaquinmagazine.com). (San Joaquin magazine accepts freelance contributions, however, there is no guarantee that manuscripts or photography, solicited or unsolicited, will be returned.)

“making kids smile” “Our office provides a warm,

caring, environment specialized for treating the dental needs of infants,

children, and adolescents” DMD: Harvard School of Dental Medicine MPH: Harvard School of Public Health Specialty Training in Pediatric Dentistry: Univ. of Rochester Eastman Dental Center Member of American Academy of Pediatric Dentistry

Advertising: San Joaquin magazine offers businesses the most cost-effective and upscale way to reach the area’s upscale consumers. Information about advertising is available on the Web at www.sanjoaquinmagazine.com. Call 209.833.9989 to request a printed media kit.

Sponsorships: San Joaquin magazine actively supports organizations that make our cities a better place to live and work. Submit sponsorship proposals to Tony Zoccoli, Publisher, at (tony@sanjoaquinmagazine.com).

Legal Stuff: San Joaquin magazine assumes no responsibility or liability for claims made by advertisers contained herein.

The opinions expressed do not necessarily reflect the views of

www.TracyPediatricDentist.com

Rafat S. Razi, D.M.D, M.P.H.

16

san joaquin magazine

2160 W. Grant Line Rd • Ste. 130 Tracy, CA 95377 ( 209) 834-1307

San Joaquin magazine or its parent company, Inside Magazines Publishing Company, or its owners. Inside Magazines is not responsible for typographical errors or omissions.

april 2010

www.sanjoaquinmagazine.com

san joaquin magazine

17

window shopping

One of a kind

Elegant one-of-a-kind jewelry from the designer and owner of Mary J’s Jewelry Box. Beautiful custom gift baskets from Marlene Tuell’s Fantasy Baskets. Other items include purses, sunglasses, clothes, and more.

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7 Year Warranty

With Vita-Mix CIA Professional Series you can make special recipes at home the same way the Certified Master Chefs at the CIA create their signature dishes.

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The Latest In Prom Fashion Has Arrived Wedding Gowns, Tuxedos, Evening Wear, and Event Planning.

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Come in and see our new line of vintage inspired, limited edition, ONE-OF-A-KIND hand crafted pieces that create a prayerful presence. Check out the new arrivals in loungewear as well as lingerie.

Also, custom gift baskets are now available!

Chandler’s Hair Salon

Full Service Salon. Robert Chandler & Teresa Suegav Serving San Joaquin County for over 30 years.

CALL ABOUT OUR FIRST TIME CLIENTS SPECIAL Ask For Teresa 88 West Castle Street, Stockton Call for an appointment • (209) 941-4665

We Invite You!

Kat’s Cakes invites all engaged couples to an evening of drinks, music, and CAKE! Sample wedding designs, floral displays, and attire will inspire you while you delight in the desserts! Door prizes and special offers will be awarded!

Thursday, May 6 6 p.m. to 8 p.m. • $10 per couple.

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Theadora Lingerie & Boutique 354 Lincoln Center • Stockton (209) 474-7407

Beautiful Eyewear

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Why go out of town for the world’s most beautiful eyewear? Meyers Optical in Lincoln Center carries the best of designer eyewear and sports eyewear in the Valley. Come by and let our friendly staff help you find the style to make you look your best. Styles from Gucci, Chloe, Dior, Dolce & Gabbana, Armani, Prada, Versace, Juicy, Ferragamo, Fendi, Valentino, and Burberry. Across the street from Starbucks on Benjamin Holt.

Meyers Fashion Optical 858 W. Benjamin Holt Drive • (209) 476-0913

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san joaquin magazine

The inability to communicate can affect an individual’s learning, relationships, and independence. Their mission is to provide exceptional speech-language services because they believe that communication is vital to success in life. Speech-Language pathologists are licensed health care professionals who provide treatment to people with speech, language, and swallowing difficulties. Contact The Gift of Speech for more information!

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UpFront 209 TRENDS PEOPLE CULTURE STYLE

Green San Joaquin Getting down to earth with Blaine Bibb

by Jamie Menaker

Dan Hood

With global warming and disappearing natural resources, just as the economy is tightening its little leather belt, sometimes it feels like we have to choose between being “green” and saving “green.” Not so, says Blain Bibb, Chairman of Green Team San Joaquin. In fact, greening San Joaquin’s businesses has just the opposite effect, saving money due to more efficient use of resources, and bringing in additional business from those that feel good about supporting environmentally-friendly companies. » www.sanjoaquinmagazine.com

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As an offshoot of the Stockton Chamber of Commerce, there’s no doubt that Green Team San Joaquin has the best interest of businesses at heart, and as it turns out, going green is what’s best for businesses of San Joaquin’s future. The Green Team works with business and community leaders through programs like the annual San Joaquin REXPO (recycling expo), and the Green Team’s REACON (Recycling Energy Air Conservation) mission, which helps San Joaquin businesses evaluate how green they are and how green they can become. Buy Local-Buy Green, and Green.edu teach San Joaquin about new green ideas.

“Simply put, assisting businesses in ‘going green’ will not only reduce their costs of doing business, but it will also help the environment and move the San Joaquin County economy forward,” says the Green Team. “There’s also a return,” adds Bibb. “People want to do business with companies that they can feel good about.”

Bibb can attest to the ‘green effect’ first-hand as an owner of a green business himself, Stockton’s Servicemaster residential and commercial cleaning services.

Since Bibb took over the business in 2007, he’s put almost $200,000 into greening the entire business— training, new vehicles, changing out cleaning products—but has seen sales soar since. “The payoff has been

that we took a fledgling business and quadrupled our client base,” says Bibb. “Not all our clients have hired us because we’re green, but when they find out we’re providing a green service, they’re even more on board.” with hundreds of cleaning companies in the Central Valley and surrounding areas, this is a change that sets his company apart, and one that he can ultimately feel good about.

It’s Bibb’s green efforts that originally brought him to the Green Team—his first Chamber of Commerce meeting also happened to be the first meeting of Green Team San Joaquin. with Bibb’s own green cleaning efforts right in line with those of the Green Team, he stepped up to serve the community and collaborate with San Joaquin’s similarly green-minded. Bibb also makes visits to San Joaquin businesses through the Green Team’s REACON effort, to green San Joaquin businesses, one at a time. “we go out into San Joaquin and offer a no-cost green assessment.

If they qualify we give them a sustainable business certification,” says Bibb. “Greening your business makes you take a look at all your practices—simple things like a sign that reminds people to turn the lights off when they aren’t in the room.

Energy-efficient lamps can reduce your bill by almost 35 percent, not to mention green rebates for switching. you get charged for how much is in your waste bin, but not the size of your recycling can—recycle more and you’ll get charged less. It’s simple things like that.”

Another simple principle? Green business also equals green homes.

“The green message we’re sharing with our clients and our employees, it’s transferring into their homes. If they create those habits at work, of course it’s going to transfer.”

Green Solutions Hang a sign to remind people to turn the lights off when they aren’t in the room.

Replace lighting with energy efficient lamps for a lower bill, plus a green rebate, or go solar powered.

Pay attention to which trash can be recycled, and reduce the size of your trash bin.

Look for water leaks, and check nozzles to make sure they have a shut off valve that works.

Use both sides of paper in printers.

Make a list of what you use daily, and work towards including products from more local businesses than not.

Have a green evaluation done to see where you can improve.

for more information: www.greenteamsanjoaquin.com

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april 2010

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reading, writing, and going green Venture Academy Family of Schools gets a green education

from farm to fridge Locally-grown produce to-go

If you go: Fresh Edibles Community Farm, 2339 West Hammer Ln., Stockton, (209) 406-3100, www.freshedibles.org.

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For more information: Venture Academy Family of Schools, Stockton, (209) 468-5940, www.ventureacademyca.org.

april 2010

left to right: Fresh edibles; courtesy SJ Office of Education

In a food culture that often puts fast before fresh, Bob and Diana Whitaker are doing things differently—and drastically so.

As the owners of Stockton’s Fresh Edibles Community Farm, the Whitakers place an emphasis on fresh, locally-grown food brought directly into local homes and kitchens. The concept behind Fresh Edibles is that of a Community Supported Agriculture system, where supporters—also known as “shareholders”—purchase a share of the season’s harvest. In return, they receive weekly portions of what the farm produces.

“It’s a community farm where everybody who belongs knows where their food is coming from, knows who’s growing it, who’s handling it,” says Diana. “It’s a way to get to grow something for the community, and it’s a much more fulfilling way to farm.”

Members can choose from different share options: a full share plan with family-sized portions that feeds four or more people, a half-share plan, a quarter-share plan, and trial plans for new members. Shareholders can also purchase an egg membership in addition to their produce plan, or on its own.

“We definitely want to please our customers,” Diana says. “We want to grow what they want to eat.”

The farm can see up to 30 crops per year. Among the fresh pickings this season are asparagus, spring greens, carrots, and onions. With each box of produce comes a newsletter with a list of recipes, updated and customized each week to account for the supply at hand.

“Mother Nature is really the one who’s in control of that,” Diana jokes.

—Rachel Filipinas

In addition to courses in calculus and homework in history, students at the Venture Academy Family of Schools can expect to add energy efficiency and other ‘green’ topics to their lesson plans.

Partnering with Pacific Gas and Electric Company, the San Joaquin County Office of Education, and the California Partnership Academy, staff members are in the planning phases to develop a program in environmental literacy for students in grades 10-12. As part of the new GreenIT program, themes like sustainability, clean energy, and wise use of resources will be incorporated into the core curriculum.

“Environmental issues have definitely been a focus at our schools,” says Kathy Focacci, Venture Academy director. “But this is helping us to move into a much more intensive focus.”

Like other academy programs (Venture Academy is a hands-on charter school), this curriculum will offer “pathways” that guide students to post-high school options like technical certification programs or degrees in environmental science, design, or engineering.

Students will also have the chance to learn firsthand about the duties and skills involved in these careers through internships.

“Instead of trying to solve problems we already know about, we want to try to look at issues of the future,” says Bill Engelhardt, Director of Instructional Technology at the San Joaquin County Office of Education. “The students we have could potentially be part of the new green workforce.” —R.F.

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[In the Spotlight]

Ed Zuckerman Asparagus Grower

When the local conversation turns to farming, one name always crops up: Zuckerman. In the San Joaquin Delta region for decades, Zuckerman Family Farms will supply the majority of the almost 40,000 pounds of asparagus for this month’s Stockton Asparagus Festival. In charge of operations for the diverse farming enterprise is its president and CEO, Eddie Zuckerman, grandson of the founder, who is equally at home on the slopes as he is playing the fields.

—compiled by Jenn Thornton

SJ Mag: Are you a native of San Joaquin County—homegrown, so to speak?

EZ: I am homegrown. I took a brief hiatus for college. I went to University of Nevada, Reno (UNR) for two years, during which I had a very successful ski-racing career, then came home to Stockton and finished up my degree at Pacific.

SJ Mag: The return to your roots is a welcome one, we assure you.

What is it like to be a modern-day asparagus grower in San Joaquin County?

EZ: Great. California has seen a decline in overall crop production actually, but asparagus is truly a global vegetable in terms of growth and consumption. Central Valley soils are known for producing juicy, larger-sized spears. Thicker spears are more flavorful in general.

SJ Mag: Every man has his breaking point, even farmers, so between you, me, and thousands of readers, do you ever get sick of asparagus?

EZ: Not me. I slam it down every chance I get.

SJ Mag: How do you like it served?

EZ: With a little olive oil, salt, and pepper.

SJ Mag: What are the perks of buying local?

EZ: You get more flavorful asparagus, make a significant contribution to the local economy, and are more assured of the highest quality. Also, food safety is a huge issue that everyone should give consideration to.

SJ Mag: And lastly, how do local asparagus growers get down and dirty?

EZ: A lot of us are hands-on bosses, so I’d definitely say on the job.

SJ Mag: So size really does matter?

EZ: Of course it does.

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Matthew James photographer

SJ Mag: From the fields to the slopes, huh? Seems like an unlikely trajectory.

EZ: Not really. My family had a house in the mountains, so I was around snow quite a bit growing up.

It was a natural progression for me, I think.

SJ Mag: How do you know when it’s love at first bite?

EZ: There’s nothing worse than overcooked asparagus, so for me love at first bite is asparagus al dente.

www.sanjoaquinmagazine.com

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Trends, people, CulTure & sTyle

five ways

to Cultivate an eCo-Friendly Garden you love to garden, but how green is your thumb? Even if your efforts to be more planet-sensitive have gone to pot, it’s never too late to make a sustainable difference. It takes one to grow one, so we turned to Marcy Hachman, Program Coordinator for the San Joaquin County Master Gardeners, University of California Cooperative Extension, to get the dirt on how to cultivate an environmentally-friendly garden in five easy steps.

one.conserve.water. Established plants do better with deep and infrequent irrigation, explains Hachman, so avoid over-watering. Do add composted greenwaste to soil to increase plants’ water-holding capacity; irrigate ornamentals and vegetables with a drip system or install a “smart” irrigation controller; downsize lawn areas only to what you use and enjoy; water early in the morning to reduce water waste from soil evaporation; and regularly repair leaky faucets and hoses.

two.compost.creatively.

Compost helps soil retain moisture and reduces water run-off. It also recycles organic resources, conserves landfill space, and attracts and feeds gardenfriendly earthworms. Keep composting materials small, Hachman advises, and create a mixture made from equal parts carbon-rich (dry and brown) and nitrogen-rich (green) ingredients.

three.avoid.chemicals. Ridding gardens of insects by using pesticides containing lethal residual toxins also kills birds, butterflies, and other animal communities. Identify pests correctly to determine non-chemical treatments that will help manage and reduce pest problems. Hachman suggests using a multi-modal approach that incorporates preventive measures as well as cultural, physical/ mechanical, and biological controls.

four.use.natural.light. Sunshine not only powers photosynthesis, which allows plants to make their own food, but also conserves energy. Six to eight hours of direct sunlight a day is optimal for most plants.

five.grow.native.

com·post (kmpst) n.

To fertilize with a mixture of decaying organic matter

Cultivating plants native to California, in their natural surroundings, helps restore the balance of insects, reducing the need for pesticides and generating healthier, fertilizer-free soil.

—Jenn Thornton

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april 2010

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Golf tips

from the pros Springtime in San Joaquin is our favorite season for good reason—golf. With numerous courses both public and private, residents of the 209 love nothing more than to get back on the links come the warmer days of spring. Don’t worry if you’ve gotten a little rusty, we’ve got three experts that will help make your transition as smooth as that swing of yours. —Jeremy Fletcher

“An important aspect of getting ready for the upcoming golf season is to transfer what you’re doing on the range to the golf course. As a former college player at Texas and now a head professional, I’ve been on both sides of the game. When I give lessons I encourage my clients to take the last 15 minutes of their practice session and practice what they will use on the course. Many times I see players just hit tons of balls on the range, but what would help even more is to be creative on the practice range and work on what they will use on the course to play well. Practice will certainly get you better, but it’s applying that skill that makes this the greatest game there is.

- Piper Wagner (Head Golf Professional, Brookside Country Club) “’Drive for show, putt for dough’ may sound like a cliche, but no matter how you look at the game of golf, that cliche holds remarkably true. Research shows that over 40 percent of all golf shots are putts, so just five or ten minutes every night on the living room carpet can do wonders for your golf game and lower your handicap. One quick drill: grab a few golf balls and put a target (could be anything roughly the size of a golf hole, for example a coffee mug) about 10 feet away. Practice “making putts” by hitting the mug and feeling the tick-tock rhythm of your stroke. You will be surprised how much your putting can improve with just a few minutes of practice every day. You’ll soon be ready to transfer that to the golf course for real.”

- Thomas Petersson (Canadian Tour Professional, Former All-American at Pacific)

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Compiled by Cathy Jetter If you’re a golfer, you can easily recall a not-sodistant time when an hour-long phone session of Muzak was just part of the Monday morning routine if you wanted to reserve a weekend tee time at your favorite golf course.

Well, the grass is certainly looking greener, and cities from Tracy to Modesto are “tee-ming” with options for today’s golf enthusiast, all sorts of new courses and ways to make the golfing experience that much better—and if you know where to look, there are some great deals to be found at a course that’s just right for you.

Every course has its own personality, much like the people who play them. Each one has something special to offer. Whether you’re looking for a place to take the kids, meet up with your friends, or test your skills, you’re sure to find the ideal course just a short drive away.

With the warmer evenings and longer days of springtime just ahead of us, now is the time to begin exploring the golf prospects available throughout this beautiful Valley.

Manteca Park Golf Course 305 N. Union Rd., Manteca (209) 825-2500

A country club atmosphere for public enjoyment is the goal of this city-owned course, so they put in a recreational park, tennis courts, a full service pro shop, driving range, snack bar, and banquet facilities; and, oh yes, plenty of challenge out on the course. With trees lining the fairly narrow fairways, and water hazards or bunkers coming into play on nearly every hole, you may not need a collared shirt, but you better bring your game when playing this venue. 6466 yds, par 72 Old River Golf Course and Range 18007 S. MacArthur Dr., Tracy (209) 830-8585 www.oldrivergolf.com

It’s almost like two courses in one. The original nine holes, now the back nine, offer narrow, tree-lined fairways and undulating greens—be sure to bring the putter that works. The newer front nine has a more linksstyle atmosphere, with wide-open fairways, fairly flat greens, and water on almost every hole—be sure to bring plenty of balls, especially in the spring when winds can take you places you didn’t want to go. 6213 yds, par 72

april 2010

Courtesy university of the pacific

“I would encourage you to start from the ground up and work through your golf game in phases. So many people often want to rush out to the driving range and swing away, but I believe you should start with putting and working on touch and feel of the greens. Then you can work through to chipping and short wedges and move to the range as your progression gets more comfortable. With this in mind, your overall game can take shape at a better pace. When our team travels to new golf courses, that’s the first thing we do: get a feel for the greens and start working on our short game.”

- Brandon Goethals (Head Golf Coach, University of the Pacific)

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Discover The Reserve at Spanos Park The Reserve at Spanos Park sits on 360 acres of lakes, wetlands and working farmland. The 18-hole championship course features seven lakes coming into play on 12 holes, strategically placed bunkers, and boasts the best greens in the area.

For special events, The Reserve at Spanos Park offers one of the finest venues in the Central Valley.

The professional staff at The Reserve will assist you in coordinating your event from reservation to completion.

6301 West Eight Mile Road Stockton, CA 95219 209.477.4653 thereserve.americangolf.com

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Swenson Park Golf Course 6803 Alexandria Pl., Stockton (209) 937-7360

Really, it’s more like a golf complex. There’s an 18 hole championship course for when you’ve got all day to play, a sweet little nine hole executive course when you’re just hoping to fit in a few holes before dark, and a driving range, two chipping greens, and a sand bunker for working out those kinks that keep your score higher than you’d like it. 6703 yds, par 72; 2760 yds, all par 3 Oakmoore Golf Course 3737 N. Wilson Way, Stockton (209) 462-6712

Team building events, family reunions, bachelor parties … these are just a few of the ways we can imagine getting the chance to play at Oakmoore.

There’s no way to call and get a tee time for four at this nine-hole course, you’ve got to bring a full field. Fairways are narrow and greens are small, but you’ve got the whole course to yourselves and that just doesn’t happen very often. 3236 yds, par 36 The Reserve at Spanos Park 6301 W. Eight Mile Rd., Stockton (209) 477-4653

Close to 360 acres of lakes, wetlands, and working farmlands make the Reserve an exceptionally pretty course to play. Four sets of tees keep less experienced players from becoming overwhelmed by holes like the long par 5 number 2, with bunkers left of the tee and water left of the green. If you’re looking for a little exercise with your golf, this is a good walking course, though carts are always available—especially for those hot summer afternoons. 7132 yards, par 72 Van Buskirk 1740 Houston Ave., Stockton (209) 937-7357

So, you’re just starting out. You’ve taken a few lessons, played plenty of executive courses, and now you’re ready to test your eighteen-hole game.

Though plenty of trees and one large lake come into play throughout the course, Van Buskirk is a good place to see how you really feel about the game of golf. 6928 yds, par 72

Country Clubs

in San Joaquin County Virtually every golf course offers membership of one sort or another to its regular players. Whether you’re looking for playing partners or you

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just want to establish a handicap, becoming part of a “club” can bring a bevy of benefits, including discounts on green fees and merchandise, preferred tee times, and, if you’re lucky, a little free professional advice.

Just a few years ago, the cost of membership at private clubs was rising at an unbelievable pace. Prices today are, by comparison, almost a bargain. If you’ve been considering joining one of our local country clubs, now may be the time.

Brookside Country Club 3603 Saint Andrews Dr., Stockton (209) 956-6200 www.brooksidegolf.net

Take a look at the list of upcoming events at Brookside Country Club and you’re quickly convinced there’s more to this place than just the eighteen challenging holes of Robert Trent Jones, Jr. championship golf. Cooking classes, haunted houses, Independence Day celebrations, winemakers dinners, and a recent addition of swimming and tennis facilities; there’s something to make every member of the family feel welcome and involved. With two levels of membership available, the opportunity to join is wide open. 6,777 yds, par 72

Trevino, Johnny Miller. These are a few of the great players who have swung their clubs at Stockton Golf and Country Club. One of California’s original golf courses, the club has stayed true to its heritage of charm and grace, while providing its membership with plenty of modern conveniences—including a fitness director available to customize your workout and maximize your golf performance. 6,511 yds, par 71 Woodbridge Golf and Country Club 800 E. Woodbridge Rd. Woodbridge (209) 369-2371 www.woodbridgegcc.com

Originally built in 1923, all three of the nines (yes, we did say three, that makes 27 holes in all) were redesigned by Robert Muir Graves in 1985. Seven tennis courts, the recent addition of a 25-meter pool, and al fresco dining on the garden patio ensure no complaints from non-golfers in the family as they wait for you to finish playing those extra nine holes.

Depending on which combination of nines played, middle/river 6,438 yds, Par 71, river/lake 6,445 yds, par 72, lake/middle 6,611 yds, par 73

WORTH THE DRIVE

Elkhorn Country Club 1050 Elkhorn Dr., Stockton (209) 477-0252 www.elkhorncc.com

Saddle Creek Resort

The golfer’s golf club, Elkhorn is truly all about getting out on the course and playing some golf. All the necessary accessories are readily available—driving range, putting green, bar— but there are no tennis courts or swimming pools to distract from any of the eighteen really important things in life. 6,559 yds, par 71

There’s so much to love about Saddle Creek: the scenery (views of the Sierras and Yosemite), the fishing (Lake Tulloch is so very close), the wine list (over one hundred fifty varietals offered at the Copper Grille), and the accommodations (two bedroom bungalows, in-room massages). Did we mention the award-winning, four and a half star golf course? Yes, we think you’ll love that too.

6826 yards, par 72

Spring Creek Golf Course and Country Club 1580 Spring Creek Dr., Ripon (209) 599-3630 www.springcreekcc.com

If you’re having trouble keeping it in the fairway, and all those ancient oaks keep getting in the way, there are plenty of social events here to keep you occupied until your game is back under control. Taking a few of the dance lessons they offer might even get your hips swinging like they should. 6,461 yds, par 72 Stockton Golf and Country Club 3800 W. Country Club Blvd., Stockton (209) 466-6221 www.stocktongolfcc.com

1001 Saddle Creek Dr. Copperopolis (209) 785-7400 www.saddlecreek.com

La Contenta Golf Course 1653 Highway 26., Valley Springs (209) 882-1081

This public course that is set in the foothills a half hour east of Stockton affords a challenge of both tight holes and water that comes into play on nine of the holes. The rye-grass course boasts a driving range, full service pro-shop and is an excellent venue for both weekend play and daily tournaments due to its outstanding condition and scenic venues on nearly every shot. 6,425-yds, par 71. [SJM]

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MARCH 2010

green T h e Gr e e ning o f S a n J o a q uin

by Patricia Kutza

A new sense of urgency is driving many green-related efforts. If you’ve turned down the audio on your I-Pod, mobile phone, TV, Blackberry, and car stereo and still hear a hum, no further intervention is needed. It’s the sound of men and women at work, building the framework that will take San Joaquin into the next phase of its vision to become a place that can sustain growth without sacrificing quality of life. Okay, you say, so what else is new? >>

What’s new is the feeling of urgency. With

the challenges of serving their constituencies and customers in a tight economic climate, both local and county government and private companies know that ‘business as usual’ practices just won’t cut it any more.

Pressing environmental issues, such as competition for scarce water supply and improving degraded air quality, are driving home the feeling that finding new solutions is not a luxury. going green, more than ever before, boils down to ‘how’, instead of ‘why.’

“

In 2009, thirty-four

growers certified 16,000 acres of wine grapes, more than 10 percent of the district, to the

Lodi Rules sustainability standards,” says Cliff Ohmart, the Lodi Wine Commission’s former director. “There are now over twenty wine labels in the marketplace bearing the Lodi Rules logo and about fifteen

“

wineries either using the logo now on their labels

or will soon do so.

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san joaquin magazine

The good news is that this sense of urgency is mixed with hope.

Conversations about the need to be ‘green’ are no longer lingering at the beginning stages. People in both the public and private sectors are increasingly taking what they’ve learned, sharing it, and creating new policies and practices to make this region a quality place where we live, work, and play. Here’s how and where we see this new vision emerging.

We are sharing ‘green’ practices that work

Back in 2003, when a committee of winegrowers, academics, and lodiWoodbridge Winegrape Commission (lWWC) members gathered together to develop the lodi Rules, a set of 75 standards that define what kinds of practices are needed to grow wine in an environmentally sound, socially equitable, and economically feasible way, it was anyone’s guess whether it would gain the type of recognition and respect in the wine industry that it now enjoys today.

Almost a decade later, carrying the stamp of approval afforded by Protected Harvest, the environmental organization that certifies farmers’ use of environmental farming standards, the lodi Rules program continues to gain traction.

“In 2009, thirty-four growers certified 16,000 acres of wine grapes, more than 10 percent of the district, to the lodi Rules sustainability standards,” says Cliff Ohmart, the Commission’s former director. “There are now over twenty wine labels in the marketplace bearing the lodi Rules logo and about fifteen wineries either using the logo now on their labels or will soon do so.”

Currently the vice-president of professional services for SureHarvest, a provider of sustainable management software for the agricultural sector, Ohmart says that the lodi Rules template provided a framework that could be shared across disciplines. “We are working closely with the Almond Board of California in developing a sustainable almond self-assessment workbook. The SureHarvest model is based on what we learned in lodi as well as with the California Sustainable Winegrowing Alliance program that SureHarvest helped put together, and that was also based on the lodi workbook program.”

A sustainability workbook approach is needed as much by cities as it is by farm growers, and in the city of Tracy efforts are underway to address environmental issues in an integrated and measurable way that can be used a template for other San Joaquin Valley cities. “Tracy represents an ongoing pilot project under the Emerald Cities program,” says Steve Coyle, architect and urban designer for Town-green, an Oakland-based sustainability community planning company.

The goal, says Coyle, is to meet California sustainability targets by reducing Tracy’s “carbon footprint,” decreasing its dependency on using fossil fuels and preserving habitats and renewable resources. The plan includes implementable programs, such as the recent acquisition of a grant to create multi-family recycling measures, regulations, and best practices. The end product will be local Community Action Programs’ (lCAP) that can be deployed state-wide.

We are partnering til we drop

look under the hood at just about all ‘green’ april 2010

initiatives happening around the San Joaquin Valley region and you’ll see a web of partnerships at work. For Tracy’s Emerald City pilot project, the City of Tracy is partners with the California Department of Conservation and additional state agencies, local government, and other local and regional organizations.

There’s hardly any project related to the growth of the clean tech sector in the Central Valley that doesn’t bear the stamp in one way or another of the influential San Joaquin Partnership, a non-profit, private-public economic development corporation that helps business and industry locate into San Joaquin County. Its Board of Directors includes key stakeholders from manufacturing, financial, real estate development, education, construction, communications, and health, as well as the Chamber of Commerce and local government.

“It’s all about leveraging resources,” says Thomas Reeves, Strategic Development and Communications Coordinator for Stockton’s ACE, Altamont Commuter Express. ACE is embarking on a partnership with California’s High Speed Rail Authority that will eventually bring high speed railway options to northern California commuters. American Recovery and Reinvestment Act (ARRA) funds will help ACE make the upgrades that will enable its trains to go faster (from 70MPH to 115MPH). “That will reduce a trip from Stockton to San Jose from two hours and twenty minutes to 55 minutes,” he says. Also on the drawing board is a new rail service that will take passengers from Stockton to lodi and Sacramento.

ACE is currently working on a plan that will wean its dependence on fossil fuels. “We are testing some of our locomotives with biofuels,” Reeves says.

While some freight systems are already using biofuels, he says ACE is the first commuter railroad to do so.

Helping San Joaquin County businesses create more sustainable practices is the mission of the green Team San Joaquin (see page 21 for an www.sanjoaquinmagazine.com

interview with chairman Blain Bibb), a program created by greater Stockton Chamber of Commerce members that facilitates partnerships between private businesses, municipal and county solid waste divisions, and economic development professionals. Its outreach support team, Recycling Energy Air Conservation (REACOn) is garnering praise for its efforts to educate medium and large size businesses with cost-saving ‘green’ practices. The green Team recently gained the respect of that new ‘green’ kid in town, Electric Vehicles International, whose CEO, Ricky Hanna, calls green Team members “invaluable ambassadors.”

We are attracting clean tech businesses

Offer a deal that’s just too good to pass up—that’s how the City of Stockton lured Electric Vehicles International (EVI) to relocate its company from Mexico to California.

CEO Ricky Hanna says that federal and state incentives coupled with great local support made the decision a no-brainer. “The San Joaquin Partnership’s president and CEO, Mike locke, helped us take advantage of Enterprise Zone incentives and find skilled workers through programs like Worknet and SCAP (Stockton Chamber Apprenticeship Program),” he says. What the green Team’s ‘ambassadors’ will be able to do, says Hanna, is provide a bridge to businesses who want to understand how to make environmental upgrades to their vehicles, and to learn how they may benefit from EVI’s core business, which retrofits existing vehicles with electric powertrains and other conversions.

In mid-2010, when ACE’s biofueldriven locomotives become a reality, it’s likely, says Reeves, that Community Fuels will be its provider of choice. located at the Port of Stockton, this company is a biodiesel production and research facility that is designed to process multiple feedstock materials.

The company projects that within a year it will be increasing its production capacity from 10 to 60 million gallons

“

The goal, says Steve Coyle from

Town-Green, is to meet California sustainability targets by reducing Tracy’s “carbon footprint,”

decreasing its dependency on using

“

fossil fuels and preserving habitats and renewable resources.

san joaquin magazine

41

“

Wine Bottle

Recycling, LLC is the brainchild of its chief executive Bruce Stephens, who

told Wine Business Monthly last year that advanced technology now addresses the issues related to sorting and de-

“

labeling bottles that sidetracked other earlier ventures.

42

san joaquin magazine

of biodiesel.

Besides its muchpublicized efforts to make biodiesel production from algae commercially feasible, Community Fuels recently received a grant from the California Energy Commission to reduce water consumption during its biodiesel production operations.

This summer is shaping up to provide the Stockton area with a number of ‘firsts’. ACE is taking the green lead in running commuter trains with cleaner fuel by this summer, and come June a new wine bottle recycling company, Wine Bottle Recycling, llC, will be moving into a 92,000 square foot facility previously occupied by the Del Monte fruit cannery.

This is not a new concept abroad where European vintners are already refilling their wine bottles, but it will be the only facility currently operating in the united States, after two similar northern California ventures folded in the ‘90s.

Wine Bottle Recycling, llC is the brainchild of its chief executive Bruce Stephens, who told Wine Business Monthly last year that advanced technology now addresses the issues related to sorting and delabeling bottles that sidetracked these earlier ventures. His facility will recycle bottles obtained from other recycling companies and wineries, then sort, de-label, wash, sterilize, and repackage them for resale to commercial wineries.

Stephens expects to hire fifteen employees to launch his company, and projects that he will quadruple that number, up to sixty people, within the next five years.

When evaluating the potential of clean tech businesses, such as those in the solar and wind sectors, to produce

new jobs, recycling businesses such as Wine Bottle Recycling llC, offer the best prospects for job creation in San Joaquin County, says Jeffrey Michael, Director of the Business Forecasting Center and Associate Professor at the Eberhardt School of Business, university of Pacific. “I think the greatest long-term potential is in recycling and manufacturing of recycled and reused products (such as recycled building materials),” he says. Michael says that these businesses are more labor intensive than, for example, wind farms. Additionally, San Joaquin County offers a strategic location for recyclers “for which good transportation and proximity to good markets is important.” As job creaters, green energy companies will play a greater role in the future, he says.

“But solar farms, windmills, and biofuels do not generate a lot of ongoing jobs where they are located—the jobs and income are in research and development and high-end manufacturing of the components, which are unlikely to locate in San Joaquin County.”

We are investing in San Joaquin’s future

If the San Joaquin Valley should continue to attract clean tech companies to set up shop here, it will in no small part come from these partnerships as well as organizations willing to invest in the entrepreneurial spirit that characterizes businesses in the green sector.

One group that is actively working to make that a reality is the San Joaquin Angels, a Stockton-based group of investors that fund start-up and early-stage businesses. Founded in 2008, the Angels consider business models

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Be Part of the Solution Preserving a quality of life for ourselves as well as future generations doesn’t need to mean committing ourselves to practices that may be too expensive or time-consuming. It can be accomplished by taking small steps at home and in our communities. Here are some steps you can take now.

1. Green-size your home

Many homeowners are still unaware of how certain habits can help both the environment and their pocketbook. (Consult websites like EnergySavvy.com to brush up on all the federal, state, and local home energy rebates, tax credits, incentives, and financing options available in San Joaquin County. EnergySavers.org offers lots of ideas on how to save energy.)

Weatherize your home. Install double-pane windows and improve insulation.

Use energy-efficient appliances and heaters/air conditioners.

Retrofit your lighting to energy-efficient bulbs.

Wean yourself off the grid: Install solar panels.

Plant native-to-your-region shrubs and foliage: Drought-resistant plants can also be real saviors in dry spells.

Grow your own food. Some plants are so decorative that they will do double-duty as focal points in your garden—or join a community garden project. Check out the San Joaquin Valley Local Choices blog for food and farming ideas.

Recycle your stuff. Try your hand at creative projects with your cast-offs. Have a hard time disposing of some of your stuff? Consult Go Green San Joaquin’s Green Products and Services Directory to find a recycling company that needs your items.

2. Keep it Local

Folks that regularly commute out of town often lose touch with the resources near them. Take the time to explore your town—it’s good for business and reduces your carbon footprint.

In case you haven’t noticed, there are two big success stories you shouldn’t miss: Visit your local farmers market and your local libraries. You may be very pleasantly surprised to find that they offer some of the best food and free entertainment around.

3. Use public transportation

It’s a win-win scenario: Reduce your carbon footprint while you lower your stress—and save some cash, to boot.

ACE (Altamont Commuter Express). Haven’t used AceRail yet? “We are really promoting our test-drive program,” says Thomas Reeves, ACE’s Strategic Development and Communications Coordinator. “Employers can offer their employees three free consecutive days to travel round-trip to their jobs. It’s a great way to check out our trains. If you have to make another connection to get to work, we have partnerships with many bus companies, so typically these shuttles will be free.”

Share-a-Ride. Tired of driving alone and being your daily-designated driver? Check out the Commute Connection’s Ridesharing program. Work on your favorite crossword puzzle while someone else does the driving.

4. Volunteer your time/Share your expertise

There’s power in numbers and a host of green-related non-profits who need your expertise to further their missions. Use social networking tools, such as Twitter and Digg, to locate organizations and events that need your skills on a short or long-term basis. Or search wellorganized sites like VolunteerMatch or California Volunteers for volunteer opportunities.

5. Invest your money with funds that share your values

Looking for investments where you can leverage your bucks and promote shared values?

Start with a web search using keywords such as ‘sustainable capitalism’ or ‘sustainability research.’

44

san joaquin magazine

from a wide range of industries, and currently, says Chairman and President Mark Plovnick, about 50 percent of the business proposals they receive are clean tech-related.

Plovnick says that part of the group’s mission is to help more businesses locate in the San Joaquin Valley region, but all prospective clients must pass a rigorous test, he says. Proposals may offer great concepts for electric motors, battery chargers (for electric vehicles), or biofuel production, for example, but the Angels are looking for that competitive advantage.

“We are really looking for the secret sauce,” Plovnick explains. “So we not only look for evidence of a good management team. We also look for business models that can’t easily be replicated by large, already established companies.” The Angels field proposals throughout the year and invite two or three candidates to their bi-monthly dinner meetings, where these early-stage companies pitch their presentations before an audience of investors. Interested investors then perform more due diligence, structure a deal, and monitor their investment. There’s a solar energy-related business currently in an early investment stage that looks very promising, says Plovnick. Its scale is large enough that it will most likely incorporate funding from the Angels as well as other investors.

In 2010, the San Joaquin Angels are taking another proactive step in attracting entrepreneurs with the next big idea to put down roots in the San Joaquin Valley.

Partnering with a number of private and public organizations, the Angels are holding their inaugural two-night San Joaquin Entrepreneur Challenge, where a total of $10,000 in cash and $10,000 in professional services will be awarded to two entrepreneurs whose business plans show the most potential for succeeding while helping job growth in the Valley.

We are committed and it shows…

The momentum propelling both the public and private sector to find creative solutions to our environmental challenges is palpable.

We’ve discovered by sharing our best practices that we don’t have to reinvent the wheel. And smart partnering guards against duplicate efforts. Clean tech businesses know a good deal when they see it, and we’re investing money where we see it will benefit the San Joaquin Valley—in spades. [SJM] april 2010

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TWENTY

FIVE YEARS

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5 2

{ D L O S R

E F S U G A R A P S A

A E Y { 25

L A V I T S

WE’VE GOT SPEAR-IT, YES WE DO 25 Years of the Stockton Asparagus Festival

FOR TWEnTY-FIVE YEARS, the Stockton Asparagus Festival has helped elevate San Joaquin to what it is today: a hotbed of agri-culture.

Celebrating its silver anniversary this year, the annual Festival is the cream-of-the-crop of area events, and is one of the most successful volunteer-run festivals in the nation, attracting an estimated 100,000 festival-goers annually and raising thousands of dollars for local nonprofit organizations. Today, a quarter-century after the Festival made its landmark debut, we trace its roots back to the seed of a simple idea. Âť by jenn thornton | all photos Courtesy stoCkton asParaGus FestiVal

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Live from

Speckman Farms

promote tourism, and to raise funds for area nonprofits. Under the steady guidance of the Festival’s ‘Big Three’, volunteer support at every level of the Festival, and “seed money” from Bob Eberhardt, who believed strongly enough in the project’s mission and its potential to fund the entire enterprise, the Festival commenced in April 1986 at Oak Grove Regional Park.

A multiple

of unknowns

“The first Festival was truly grassroots,” Executive Director Kate Post recalls. “Everything was literally from the ground up. There were a multiple of unknowns, but we had a bunch of people with can-do attitudes determined to see it succeed.”

Chief among Festival organizers’ concerns at the time was attendance—would people actually show up, and if so, how many? Without a crystal ball to gauge the number of festival-goers, organizers were left to the mercy of the almighty guess. “We simply had no idea how many people would come,” Post explains, “so we brought in 1,000 pounds of asparagus, which at the time seemed completely

timeline

The Stockton Asparagus Festival 1986 – The Stockton Asparagus Festival takes root in the community, debuting at Oak Grove Regional Park.

Given the Stockton Asparagus Festival’s many high points—such as Sunset magazine bestowing the event with its “Best of the West Food Fest” moniker in 2000—it’s difficult to picture the Festival’s first-ever press conference, which was held in an asparagus shed at Stockton’s Speckman Farms. While far from where the Festival is at today, these unorthodox beginnings are to be expected from an entirely homegrown event, one that belongs 100 percent to its namesake community, making it the least garden-variety food fest to have ever raised a tent—or a dime.

The nationally-acclaimed Stockton Asparagus Festival would not be what it is today—a benchmark among charitable fetes—were it not for the visionary leadership of its founders, Joe Travale, Gordon Medlin, and Bill DePaoli. Their intentions for the event were three-fold: to provide a positive image for the City of Stockton, to

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2000 – The Stockton Asparagus Festival earns “Best of the West Food Fest” moniker from Sunset magazine.

2004 – The City of Stockton woos the Stockton Asparagus Festival from Oak Grove Regional Park to its current waterfront location downtown.

2010 – Stockton Asparagus Festival celebrates its 25th anniversary.

april 2010

Opposite page: The Festival’s Concourse d’Elegance car show.

This page: (clockwise from top left) The crowd hanging out in a shade tent; prepping a dish in Asparagus Alley; the Festival run finish line; Mr. Stockton, Ed Coy, judging a recipe cook-off

outrageous.” Considering that almost 40,000 pounds of the featured greens are now trucked in for the modern incarnation of the Festival, it was a little outlandish—though not in the way that Post and her cohorts initially thought.

The very first day of the Festival’s opening weekend brought excitement, jitters, and a few glitches, but mostly hundreds of people.

Post remembers being both surprised and slightly panicked to see a line of cars, bumperto-bumper, snaking their way to the Festival gates. On the one hand the would-theyor-wouldn’t-they arrive question had been answered, and, assuming the asparagus held out, all looked good on the horizon. Just twenty minutes prior to the Festival’s first and forever launch into Stockton’s consciousness, the venue lost power, which, thanks to luck, quick action, and a timely plea to the Electrical Gods, was restored without incident. With all disasters avoided, the first enthusiastically received Festival was underway. www.sanjoaquinmagazine.com

Stockton has a

field day

Uncommonly profitable from its inaugural year, the Stockton Asparagus Festival accomplished its goal and became an instant hit with the community, which would continue to attend subsequent Festivals in droves each year. Not even the Festival’s ‘Big Three’ could have forecasted that asparagus would be so delicious and so fun for so long, despite their most optimistic projections. The seemingly impossible has come to pass—and in a huge, holy-cow sort of way.

The Festival has, over the years, introduced a number of favored mainstays and new activities that have kept it fresh and surprising for both new and returning visitors. There’s Asparagus Alley (where all the asparagus dishes are served) and the Celebrity Kitchen,

as well as an increasingly diversified slate of arts and crafts vendors, strolling performers, eating competitions, live music performances, children’s activities, animal demos, and sporting competitions.

The once skeleton crew heading operations for the Stockton Asparagus Festival is now a machine that, year after gainful year, gears up for the annual event starting the November before it begins and concludes with a wrap-up meeting the May after it ends. “It’s constant,” explains Post, who, together with current Festival President C.P. Riddle and Volunteer Coordinator Leslie Snyder, works tirelessly and creatively to keep the Festival’s momentum at a breakneck pace. Further powering this effort is a 50-plus-member committee of volunteers and a working board of directors who roll up their sleeves to do whatever the Festival requires, and you might be surprised the length of the to-do list—assigned tasks include everything from working admission gates to waste management. san joaquin magazine

53

in the road

In 2004, urban sprawl and popularity motivated Festival organizers to switch venues from the event’s 18-year home in Oak Grove Regional Park to Stockton’s expansive downtown Waterfront District. Composed of 31 acres and several city blocks, the Festival’s new home skyrocketed an already successful event into another stratosphere of possibility. New opportunities for water-related activities opened up, entertainment venues were tapped to host A-list entertainment, and transportation options increased. The new-look Festival not only attracted record numbers of attendees, but high-visibility media attention from regional and national outlets.

A celebration

with a cause

Chalk up the longevity of the Stockton Asparagus Festival to savvy marketing or just a darn good idea (in truth it’s both), but trace its success to charity. The philanthropic arm of the Festival’s mission has always been at the heart of the operation. Staffed and run by approximately 5,000 volunteers during Festival weekend, all of who receive an hourly wage for working the event, the Festival has returned more than $4.7 million to local community, which equates to a morethan-you-can-count distribution of checks to local non-profits.

Indeed, it is the depth of community-giving that makes the Stockton Asparagus Festival unique to and prized by San Joaquin, and what most separates it from all other events—not so much because the idea of a charitable festival is groundbreaking, but because it has been so successfully modeled here and consistently emulated. Economically, the Festival’s impact is well-documented.

Less spoken of but just as important is the social aspect of the event. The Festival has been a crucial bridge between geographic and individual communities.

Culturally, the Festival has left no doubt that living on the veg, as San Joaquin so heartily and happily does, is a source of pride. “Every city needs a celebration,” Post says. “Cultural celebrations are all about human emotion. The Stockton Asparagus Festival brings out the best in all of us. There is nothing like the warm feeling generated by a community working together.” Oh, and 40,000 pounds of fresh asparagus to be had by all. [SJM] For more information about the 25th Annual Stockton Asparagus Festival, to be held in downtown Stockton April 23-25, visit www. asparagusfest.com.

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100,000: Festival-goers annually

100: 40,000:

Checks distributed to local non-profits

Pounds of asparagus consumed during three-day Festival

$4.7 million:

Funds raised to-date for local charities since 1986

5,000:

Volunteers employed at the 2009 Festival, making it the largest employer in San Joaquin County during its duration

29,000: 2009 Festival

Volunteer hours logged at

$419,893:

The highestever distribution of funds to local nonprofits

asparagus festival

A fork

200:

Food vendors, merchandise vendors, and sponsors accommodated at the Festival

$9.53:

Paid hourly to volunteers to donate to their charity of choice

april 2010

N

RU T I R- H A PE 24T S AT RIL E GR AP

RACE REGISTRATION AVAILABLE ONLINE AT WWW.FLEETFEETSTOCKTON.COM

Beat the race day crowd PRE-RACE PACKET PICK-UP of your Brooks technical shirt & complimentary race day goodie bag available at Fleet Feet, April 23 or 24th

During the month of April, purchase a pair of Brooks shoes from Fleet Feet Stockton and you will be entered into a raffle for an entry to the 2010 Seattle Rock~N~Roll Marathon and accomodations courtesy of Fleet Feet Stockton, Brooks and the Stockton Asparagus Festival.

6541 PACIFIC AVENUE • STOCKTON • (209) 952-1446 • WWW.FLEETFEETSTOCKTON.COM

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SunseT Bar at Hotel Del Coronado The lodge at tiburon

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coronado

san Diego’s crown Jewel We always love heading to san Diego, where the weather rarely disappoints and the multitude of activities are excitingly anticipated.

our country’s eighth largest city—with its invigorating Courtesy hotel Del CoronaDo

downtown, gaslight, and marina districts, and nearby destinations like la Jolla, Del Mar, and Mission Bay—offers many world-class hotels and resorts. As much as we enjoy visiting and staying in all those areas, our inclination is to think first about making reservations on Coronado. And why not? Even though it’s just a short drive, ferry trip, or water taxi from downtown, you’ll feel a million miles removed from the traffic and bustle of this major metropolis called San Diego.

first let’s set the reCorD straight. The sign as you enter this serene beach community says “Welcome to Coronado Island” and some town folk refer to themselves as ‘islanders’, but a true island it’s not. Many years ago landfill was added from the southern tip of the island to the mainland just north of the Mexican border, making it a land connected peninsula. let’s face it, a travel brochure touting an island getaway sounds much more glamorous than promoting a peninsula vacation, but Coronado really does have the look and feel of an island. One of California’s most majestic bridges connects the city to nearby San Diego; the bridge itself adds greatly to Coronado’s island image. »

by Don anD ann Jackson

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san Diego zoo gonDola riDe through the CoronaDo Cays

What to see anD Do: before flying or driving off, be sure to check CoronadovisitorCenter.com for all things Coronado, and sanDiego.org for anything you need to know about the entire county. both are easy to navigate and will provide detailed information about events, lodging, dining, activities, shopping, and attractions.

>>

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this page: (CloCKWise from top left) Joanne Dibona; san Diego zoo soCiety; Courtesy loeWs. opposite page: hotel Del CoronaDo

lily ponD in balboa parK

Our favorite thing to do in Coronado is to walk the unbelievably wide and usually uncrowded 28 miles of beach that often sparkle due to their mica mineral content. The San Diego area has long been referred to as the outdoor recreation capital of the united States, and Coronado can provide most of the sports activities that might be included on the area’s master list. A beautiful 18-hole championship municipal golf course alongside glorietta Bay awaits avid golfers (www. golfcoronado.com), and over 15 miles of dedicated paths are available for ardent bicyclists. Other activities on this small 5-square-miles of island bliss include all types of boating, water sports, tennis, lawn bowling, swimming in their municipal pool, jogging, rollerblading, a state-ofthe-art skateboard park, and much more. A historic walking tour (www.coronadowalkingtour.com) we took on our most recent trip was enlightening and recommended.

How about imagining you’re in Venice, Italy? The Coronado Cays is one of the few places in the u.S. that provides a genuine Italian gondola experience complete with a gondolier who’ll oar you through the Cays’ canals and waterways (www.gondolacompany. com). If you feel the absolute need to escape to a more cosmopolitan setting, world-famous attractions and museums are just a few miles away in San Diego. The San Diego Zoo (www.sandiegozoo.org) has been lauded as the best on the planet, and numerous other fine museums can also be found around Balboa Park, one of the largest and most beautiful center-of-the-city-parks known to man (www.balboapark.org).

Sea World, in the nearby Mission Bay area, home to famous special event ‘Brunch with Shamu’ (the killer whale), is another firstrate attraction for families (www. seaworld.com).

www.sanjoaquinmagazine.com

SunseTsan at Hotel Coronado joaquinDel magazine 61

CuiSine aT HoTel Del CoronaDo beaCHFronT aT HoTel Del CoronaDo

WHere To STaY: When thinking of Coronado, the first thing that comes to mind is the resplendent and renowned Hotel Del Coronado, a true legend in the tourism universe. This grande Dame of elegant victorian architecture has provided honeymooners and romantic vacationers with countless memories for over 120 years.

>>

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THiS page: (CloCKWiSe From Top leFT) glorieTTa baY inn; HoTel Del CoronaDo (2)

vieW oF SpreCKelS manSion, gloreTTa baY inn

The Hotel Del Coronado, or ‘The Del’, if you wish to call it by its popular nickname, is a historic landmark that stands for much more than celebrated architecture, famous visitors, and memorable movie set locations (one of Hollywood’s most famous comedies, Some Like It Hot, with Marilyn Monroe, Jack Lemmon, and Tony Curtis was filmed here.).

Luxurious accommodations, outstanding dining choices, professional service, and her gorgeous beaches overlooking the Pacific Ocean are its other hallmarks. If your pocketbook can afford the hit, you should definitely consider reserving a suite in their new ultimate piece of heaven, Coronado Village (www. hoteldel.com).

Coronado offers two other first-rate choices when it comes to lodging. Another of our longtime favorites is the Loews Coronado Bay Resort (www. loewscoronadobay.com), and like ‘The Del’ it’s also a four-diamond property. Their idyllic setting a few miles south of town provides guests tastefully decorated accommodations, an upscale spa, championship tennis facilities, and superior amenities. Situated next to the Coronado Cays, the Loews offers incredible daytime views of the yacht harbor and nighttime vistas of the San Diego skyline. Beautiful Glorietta Bay Inn (www.gloriettabayinn. com), across the street from ‘The Del’, which includes the historic Spreckels mansion (once home to the famous sugar baron, financial entrepreneur, and philanthropist), is another recommended pick. For those that prefer a smaller inn-type property with more moderate prices including complimentary continental breakfast, parking, and wi-fi, the Glorietta should fit just right.

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CourtesY San Diego Visitors bureau

Strolling orange avenue IN downtown Coronado

Where to dine: The best dining we had on our

collect what you love...love what you collect!

most recent visit was Mistral, located at the Loews Resort.

Their bistro-inspired menu and astonishing views created an unforgettable five-star culinary piece d’resistance, and a new chef promises even better gastronomic adventures in the future. Restaurants at ‘The Del’ include the newer 1500 Ocean and the Sheerwater and both were exceptional, but for special occasion dining, 1500 Ocean would be the clear choice of the two. Sunday brunch in ‘The Del’s’ majestic Crown Room is considered a tradition by many San Diegans.

Other restaurants in town to consider: Candelas on the Bay (www.candelas-coronado.com) with highly-recommended savory Mexican fare and great views at the Ferry Landing location; Brigantine (www.brigantine.com), both a well-known seafood spot and locals pick for best happy hours; Coronado Boathouse (www. coronado-boathouse.com), built one year before ‘The Del’ in 1887 with the same Victorian architectural ambience and noted for their sumptuous steaks; and McP’s Irish Bar and Grill (www. mcpspub.com), for night life, pub grub, and live entertainment.

There are more than 70 restaurants and cafes in this small town so plenty of options will entice.

Where to shop: There are three distinct shopping

area options: the shops at ‘The Del’; downtown along Ocean Avenue; and the Ferry Landing (www.coronadoferrylandingshops. com). All are within walking distance of the Glorietta and ‘The Del’ and we always stroll and browse through all three. When asked to choose our favorite, we usually lean toward ‘The Del’. Downtown shops are charming and the Ferry Landing has the views, but the shops at ‘The Del’ are notably unique.

We especially like the Babcock and Story Emporium, featuring a wonderful variety of gift items, and Spreckels Sweets and Treats, where anyone’s sweet tooth will find it tough to leave without satisfying that sugar urge.

The ‘island’ is a picture-perfect place to keep those love fires burning, especially when staying at the ultra-dreamy Hotel Del Coronado, or the perfect place to bring the whole family— it really is a one-of-a-kind vacation getaway. [SJM]

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San Joaquin residents are speaking up to save lives and supporting the American Heart Association’s Go Red For Women movement to educate women about their No. 1 killer – heart disease.

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Too many women die each year because they are unaware that heart disease is their No. 1 killer.

One in three women suffers in silence, and almost one woman dies every minute of this largely preventable disease. Together, we can fight heart disease by making the right choices and taking positive action for our health and spreading the word to our family, friends and community. Go Red For Women is the American Heart Association’s premier source of heart health information and education, connecting millions of women of all ages and giving them tangible resources to turn personal choices into life-saving actions.

Join Go Red For Women today!

Visit www.GoRedForWomen.org or call 1-888-MY-HEART.

Front row from left to right:

Ann Johnston, Mayor, City of Stockton; Doreen Bestolarides, St. Joseph’s Medical Center (Go Red For Women Chair) Second row from the front from left to right:

Mark Miller, Linden High School; Theresa Weaver, St. Joseph’s Medical Center; Robin Paloma, Lexington Hotel; Judith Chambers, University of the Pacific Third row from the front from left to right:

Tammie Webb, Colbert Events & Catering: Janis Keplinger, AHA Volunteer; Becky Moffit, New York Life; Julie Whitehouse, American Heart Association Executive Director; Mary Lou Sidener (Planning Committee Co-Chair), Business Council, Inc; Norma Pamplona, Citizens Business Bank; Monica Scannavino, Cherokee Freight Lines and G&D Trucking; Jean Cabral, Volunteer Fourth row from the front from left to right:

Diane Vigil, Dameron Hospital; Karen McNickle, St. Joesph’s Medical Center; Linda Russo, St. Joseph’s Medical Center; Kristen Birtwhistle, Kaiser Permanente; Ruby Kato, Planning Committee Co-Chair; Diana Contreras, Old Republic Title; Debbie Armstrong, (Circle of Red Chair) Old Republic Title; Janelle Wilkinson, American Heart Association; Joshua Bossuat, Multiple Financial Back row:

Kate Hutchinson, University of the Pacific; Tony Vice, Fleet Feet Stockton; Susan Lenz, Iacopi, Lenz & Company; Alicia Arong, Volunteer; Carol Hadley, Art Godi Realtors; Denise Warmerdam, Legislative Assistant; Jessica Knisely, Legislative Assistant; Karla Detmer, Hilton Stockton; Corin Imai, University of the Pacific A special thank you to Element Studios for making this photo possible and to San Joaquin Magazine for sponsoring these pages.

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food&wine

DINING REVIEWS WINE

ASPARAGUS 3 WAYS Stockton’s favorite veggie in San Joaquin’s kitchens

by Jenn Thornton | Photos By Dan Hood

“Ciao, Bella” is how locals have come to greet Rima Barkett and Claudia Pruett, two Stockton-based chefs of Italian heritage.

The former owners of Stockton’s Café Luna Spaghetteria are now also cookbook authors with the publication of their first title, Cooking Dinner: Simple Family Recipes Everyone Can Make.

The pair are also co-founders of the A Tavola Together Foundation, a local non-profit that provides culinary education to children, instills them with kitchen confidence, and encourages nutritious food choices. This month, these harbingers of the sit-down family meal will celebrate their six-year affiliation with the Stockton Asparagus Festival by preparing a signature dish for the event. In honor of the notorious green veggie, we asked Barkett-Pruett to create three delicious asparagus recipes for San Joaquin magazine, and let the feasting begin. »

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FOOD&WINE

I FOODIE SPOTLIGHT

ASPARAGUS WITH QUAIL EGGS Serves: 2 Prep Time: 10 minutes Cook Time: 5 minutes

This recipe is typical of the Veneto region in northern Italy in that it uses a few simple ingredients. The key is the quality of the ingredients. We grate the Parmigiano Reggiano cheese directly on the asparagus.

Ingredients: ½ lb. asparagus 1 Tbsp. butter 4 quail eggs 2 Tbsp. extra virgin olive oil 2 Tbsp. Parmesan cheese Salt Preparation: Peel lower two thirds of each asparagus stalk with a vegetable peeler. Bring 2 quarts of water to a boil in a long and narrow pot. When water is boiling add 1 tablespoon salt and asparagus. Reduce heat and cook for 3-4 minutes, until just tender.

Meanwhile, heat 1 tablespoon butter in a small nonstick skillet.

Add quail eggs 2 at the same time and fry.

Drain asparagus in a colander, and place one per serving plate.

Sprinkle with olive oil, top with eggs, and dust with freshly grated Parmesan cheese. Serve immediately.

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STUFFED CHICKEN WITH ASPARAGUS TIPS OVER RISOTTO Serves: 2 Prep Time: 15 minutes Cook Time: 25 minutes Ingredients: 15 asparagus tips 2 boneless, skinless chicken breast halves, pounded down 2 thin slices Fontina cheese 1 large egg ½ tsp. sea salt 1 cup bread crumbs 2 Tbsp. butter 2 Tbsp. olive oil ½ cup Marsala wine 1 Tbsp. balsamic vinegar Dash freshly ground pepper Preparation: Bring ½ cup of water to boil in a small saucepan. Add asparagus tips, cover, reduce heat to low, and steam for 3 minutes. Drain and set aside.

(Continue cooking risotto as directed as you prepare the chicken.)

Cut a small pocket in each chicken breast, and insert slice of cheese.

Beat egg in a small bowl with a fork, add salt and pepper. Dip chicken in egg mixture, then bread crumbs. Melt butter and olive oil in a nonstick skillet over low to medium heat. When hot, cook chicken for 5 minutes each side, or until thoroughly cooked. Remove to a serving plate.

Pour Marsala and balsamic vinegar into same skillet. Stir with a Teflon whisk and let boil for 2 to 3 minutes.

Add asparagus tips and boil for 1 to 2 more minutes. Sauce should thicken as it reduces. Serve over chicken with risotto. www.sanjoaquinmagazine.com

Risotto Serves: 2 Prep Time: 5 minutes Cook Time: 20 minutes

ROASTED ASPARAGUS

Ingredients: 2 ¼ cups chicken broth 2 Tbsp. butter ¼ small onion, peeled and chopped very fine (about ¼ cup) 1 cup Arborio rice ¼ cup dry white wine ¼ cup freshly grated Parmesan cheese

Ingredients: ½ lb. asparagus, medium to large thickness, rinsed 2 Tbsp. olive oil 1 tsp. garlic salt Freshly ground pepper

Preparation: Heat broth in a small saucepan over low heat.

Melt 2 tablespoons butter in a medium saucepan over low to medium heat.

Add onion and cook until it becomes translucent, 2 to 3 minutes.

Add rice and sauté until each grain is coated with butter, stirring constantly so rice does not burn. You will hear soft, popping noises as rice begins to toast.

After 2 minutes, add wine and stir until liquid has evaporated.

Add broth to rice 1 ladleful at a time, stirring after each addition. Allow liquid to evaporate then add another ladleful of broth. Taste and adjust for salt if necessary. Repeat. When rice is tender, but not mushy, about 18 to 20 minutes, remove from heat and stir in Parmesan cheese.

Serves: 2 Prep Time: 5 minutes Cook Time: 10 minutes

Preparation: Preheat oven to 400 F. Arrange the asparagus spears on a baking sheet. Drizzle with olive oil. Sprinkle evenly with garlic salt and pepper and mix well with your hands until every spear is well-coated. Spread in one layer so that spears are not touching each other. Roast for 4 minutes, turn over each spear, and roast for 5 more minutes.

—All recipes copyright A Tavola Together

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i Wine piCKS

Spanish Grape Varietals in Lodi

This month’s top picks from the Lodi Wine and Visitor Center

bY MiChaeL Perry

A Mediterranean climate, characterized by warm to hot, dry summers moderated by cool breezes and mild, wet winters is most closely associated with the climate in Lodi wine country.

Several grape growing districts in Spain (Rioja and Ribera del Duero) are at roughly the same latitude as Lodi and have similar weather patterns. Therefore, it only makes sense that wine grape varieties grown and thriving in those areas of Spain might do well in Lodi.

Tempranillo, native to northern Spain, is one such grape variety. Very popular as a varietal wine and also used in port,

alta Mesa Cellars 2007 “silvaspoons Vineyard” Tempranillo

A pretty dark purple color with good clarity, aromas of dark berry, smoke, and spice dominate your early impression.

Flavors echo aromas with more dark berry fruit, and hints of cherry, spice, and herbs. This medium-bodied Tempranillo has a rich mouth feel and a pleasant finish of fruit, spice, and oak. Winemaker Markus Bokisch added 15 percent Graciano to this wine that gives it a little more viscosity and tannin. Very drinkable now, this Tempranillo will also benefit from bottle aging. ($21) www. bokischvineyards.com

The Alta Mesa Cellars Tempranillo is a lighter-style Tempranillo with a smooth, rich mouth feel. It is the type of wine that entices you with its early aromatic impression of bright fruits, berry, and cherry.

The flavors echo the aroma but add hints of spice, earth, and oak. Perfect for lighter grilled vegetables and meats, this wine is ready to drink. ($18) www. altamesacellars.com

harney Lane 2007 Tempranillo The Harney Lane Tempranillo is a structured wine. Your first clue is the black cherry-red color. The aroma is a complex balance of cherry, plum, spicy oak, caramel, and tobacco.

Cherry and spice dominate the flavor profile. The mouth feel is rich, balanced, and offers enough tannin and oak to allow this wine to bottle-age for years to come. This wine is the perfect accompaniment to complex meals demanding a red wine. ($24) www. harneylane.com

Woodbridge by robert Mondavi 2007 Tempranillo A winery-only wine, meaning limited production (200 cases), and available only at Woodbridge and at the Lodi Wine and Visitor Center, this Tempranillo is cherry-red color with good clarity. The wine is medium-bodied with soft tannins. It abounds in varietal character with aromas and flavors of cherry, spice, earth, and oak, all working in perfect harmony to produce a wine that is ready to drink. ($14) www.woodbridgewines.com

For more information: visit the Lodi Wine and Visitor Center, and taste from a selection of over two hundred award-winning lodi wines. 2545 W. Turner rd., lodi, (209) 367-4727, www.lodiwine.com

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SHerrY roberTS

Bokisch Vineyards 2007 “Liberty oaks Vineyard” Tempranillo

its name is the diminutive of the Spanish temprano (“early”), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes. Two styles have emerged in California.

One is lighter, with bold up-front fruit, a little earth and spice, modest oak contributions, and moderate tannins. The other is more full-bodied, with slightly higher alcohol, and more extraction from the skins during fermentation, meaning more color, complexity, and tannins. Both are wonderful food wines.

This is a Lodi wine you are certain to be hearing more about!

10% OFF

a pair of Switchflops® with purchase of our signature pedicure expires 5/1/2010

209.469.2009 2009 Pacific Ave • Stockton Email: kharma2009@att.net • Web: www.kharmaspa.com

www.twsteel.com

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27-02-2009 11:45:05

F I N A c a r r i e s J u i c y C o u t u r e • Tr u e R e l i g i o n M i c h a e l S t a r s Te e s, H u d s o n • F r e e P e o p l e C l o t h i n g a n d m o r e. J o i e E X C L U S I V E LY a t F I N A Visit FINA to find these e x c e p t i o n a l b r a n d s, a c c e s s o r i e s a n d m u c h m o r e.

FINA

240 Lincoln Center Stockton, Ca Now open on Sundays 12-4

(209) 478-5670 www.sanjoaquinmagazine.com

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Ci Co n M Co e De in F M or ay o

Tracy Thai Tracy Thai successfully captures the unique and complex flavors Thai food is known for. using only fresh, quality ingredients, their food has exceptional presentation, from mouth-watering appetizers like their heavenly angel Wings (boneless chicken wings stuffed with silver noodles), to their soups served in a flaming tureen that keeps it warm throughout the meal. Tracy Thai prepares imaginative creations for those with more adventurous tastes, or delicious familiar dishes that are great choices for those who have never experienced Thai food before.

Santiago’s Cocina mexicana is authentic as it gets, at this location in Stockton’s lincoln Center for over 41 years. brothers Samuel and Santiago maciel took over the restaurant from their mother and father, but all the same authentic mexican traditions are still the order of the day. Chef Jose aguilar was taught all the recipes personally from Dad, and continues to send out excellent dishes from the kitchen, the likes of homemade tortillas, chile verde tomatillo, crisp salads, and homemade soups. everything at Santiago’s is fresh and made on-site, daily. Happy hour is also a big hit on weekday afternoons, 3-6:30 p.m., with plenty of margaritas to choose from, and friends and neighbors from all over San Joaquin meeting up to enjoy.

1035 Central ave.

Tracy, (209) 833-9703

222 lincoln Center, Stockton (209) 478-6444

Serving authentic and modern Japanese cuisine, come enjoy the relaxing atmosphere of the causal dining room, or grab a seat at the sushi bar and have some fun with the professional and creative sushi chef. To enhance your experience, mikasa invites you to explore the list of premium sakes. mikasa offers outstanding sushi, sashimi, tempura, noodles, and teriyaki, as well as traditional Japanese sukiyaki and yosenabe. The most popular dishes are the Hawaiian tuna poki, tako kimchee, hamachi jalapeno, tuna ceviche, mikasa steam sole, ginger beef tenderloin, golden gate roll, and mikasa roll. They’re looking forward to your visit! Kampei!

a favorite among guests that enjoy fine dining, rosewood bar and grill offers an upbeat and sophisticated setting with its rich wood and black and white tile floor, while still remaining family friendly.

With an exceptional menu, rosewood offers monday night prix fixe (French for “fixed price”) dining specials, letting diners order a complete meal for about half the price of doing so a la carte. rosewood bar and grill also boasts a wine list that is out of this world.

15138 Harlan rd., lathrop (209) 858-1818 www.mikasasushilathrop.com

28 S. School St. lodi, (209) 369-0470

30X108 in.

SHIRASONI

STEAKHOUSE ˆ TEPPANYAKI ˆ SUSHI BAR

Sitting around the immense copper beer vats in the middle of the dining room floor, beer connoisseurs with a taste for fine dining can enjoy the best of both worlds at lodi beer Co. restaurant and brewery, newly opened and located in downtown lodi. With such house specialties as the deep-fried mac and cheese nuggets for starters, to the melt-in-your-mouth prime rib entrée cooked to perfection, this casual fine dining restaurant is the ideal choice for both lunch and dinner.

105 S. School St. lodi, (209) 368-9931

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“YourYou Table, our Your KiTCHen” Wishing and Family Shirasoni Japanese restaurant is a a Very Merrytraditional Christmas & hibachi a Happy New Yea Japanese steakhouse.

The authentic cuisine at Shirasoni is prepared fresh and cooked in front of you at the teppanyaki tables, and served by a performing chef, in hot bite-size portions ready to dip into a variety of delicious Japanese sauces. Shirasoni also offers an excellent menu of sushi and sashimi.

Birthday eats free with a party 6 or more 3249 W. Hammer lane Stockton, (209) 473-2525 6367 lone Tree Way brentwood, (925) 240-7808

april 2010

With its seasonally-based menu and gourmet preparation, the Wine and roses restaurant boasts a charming venue with exceptional service. guests are spoiled with beautiful views of the garden, or can enjoy a romantic evening sitting by the large fireplace.

Sit alongside the piano while enjoying an after dinner cocktail. as an added bonus, stay overnight at the charming and beautiful Wine and roses inn and make a weekend out of it.

2505 W. Turner rd. lodi, (209) 334-6988

714 Central ave.

Tracy, (209) 833-0862 www.thegreatplate.com www.theboardrock.com

Serving San Joaquin County since 1979

angelina’s is a true family restaurant: owned by four family members, named after another, and welcoming to all of yours. For thirty-three years, their hearty homemade pastas, raviolis, and traditional sauces have been bringing families together just like a meal at grandma’s house. Consider inviting all your relatives to dine together in angelina’s comfortable and cozy banquet room the next time you are hosting a family get-together. angelina’s isn’t fussy—just simple, classic, and great tasting. Full bar. open for lunch and dinner.

7555 pacific ave., Ste. 115 Stockton, (209) 957-0617 www.pekingstockton.com

1563 e. Fremont St., Stockton (209) 948-6609 www.angelinas.com

We use ingredients of only the highest quality when preparing our meals. We cook using 100% 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 accomodate you in any way we can. gift Certificates available. mon-Fri: 11 a.m.-2:30 p.m and 5-10 p.m. Sat-Sun: 12 p.m.- 10 p.m.

papapavlo’s bistro and bar is considered by many to be one of northern California’s most unique fine dining establishments, located in Stockton’s lincoln Center. They offer the finest and freshest in gourmet cuisine, and their fabulous menu includes a large variety of continental dishes. Three outdoor dining patios make for a perfect place to relax during lunch or dinner. papapavlo’s offers four private banquet rooms accommodating groups as intimate as 12, to as large as 100 guests. papapavlo’s is open Sun.Thur., 11 a.m. to 9 p.m., Fri. and Sat., 11 a.m. to 10 p.m.

501 n. lincoln Center, Stockton (209) 477-6133, www.papapavlos.com

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looking for the best pizza in town? it’s here! The great plate has signature pizzas like buffalo Chicken, or the Dominic, or build your own. Handmade to order and fired in the brick oven with always fresh dough for perfect crust and a delicious pizza. but that’s not all, excellent burgers, wings, salads, pastas, steaks, seafood, and more. located downtown across from the grand Theatre, come and enjoy the family-friendly atmosphere. great plate offers two full bars and 16 beers on tap, a fine wine list, and Sunday breakfast (10 a.m. to 1 p.m.) and the nFl Ticket. or check out the exciting nightlife featuring live music and DJs on both floors. visit, “Tracy’s Favorite place to play.” banquet rooms available for up to 125 people.

SAN JOAquIN DINING GuIDE

The Great Plate Bar and Grill

Welcome to Casa Flores marina, the very best in mexican Cuisine. Casa Flores marina is the new location in the marina Shopping Center on benjamin Holt avenue, just west of i-5 in Stockton. enjoy the warm, inviting dining room or dine al fresco in the secluded, outdoor patio.

You will be treated to mouth-watering, innovative dishes that will keep you coming back! Casa Flores marina has a beautiful, fully stocked tequila bar offering the finest selection of tequilas anywhere. You can enjoy fresh fruit margaritas made with all natural ingredients. no pre-made mixes here. enjoy Tequila Tastings every third Thursday of the month or book your next big party here. open for lunch and dinner.

3201 W. ben Holt Dr., Ste. 155 Stockton, (209) 451-1116

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I

RESTAURANT GUIDE

DiningOut compiled by ROBIN MEYER with additional reporting by Amanda Rife and Lindsey Ball

Revolucion 1910 307 S. Lower Sacramento Rd., Lodi, (209) 334-1519, Full bar. Open for lunch, dinner, and Sunday brunch. www.rev1910.com. $-$$ Javier Del Castillo started a revolution, or rather Revolucion 1910, his authentic Mexican restaurant that has quickly become a local favorite.

Using fresh ingredients and only serving entrees that originated in Mexico, patrons will find a menu full of small plate entrees designed to bring out the best of authentic Mexican flavor. The corn tortillas are all homemade, as are the sauces and vinaigrettes made to fit each entree.

Chili peppers are used in most dishes for their flavor rather than spice, in inventive entrees such as tacos al pastor or chile relleno with Mexican oaxaca cheese. Be sure to try the tres leches cake for dessert, and margaritas made from only the highest quality tequilas from agave nectar, and lime juice squeezed fresh for each drink.

lathrop Mikasa Japanese Bistro 15138 Harlan Rd. (209) 858-1818.

Beer and wine. Open for lunch and dinner. $$$

Serving authentic and modern Japanese cuisine, come enjoy the relaxing atmosphere of this casual dining room, or grab a seat at the sushi bar and have some fun with their professional and creative sushi chef. To enhance your experience, you’re invited to explore their list of premium sakes. Mikasa offers outstanding sushi, sashimi, tempura, noodles, and teriyaki, as well as traditional Japanese sukiyaki and yosenabe. The most popular dishes are the Hawaiian tuna poki, tako kimchee, hamachi jalapeno, tuna ceviche, Mikasa steam sole, ginger beef tenderloin, Golden Gate roll, and Mikasa roll. Kampei!

LOCKEFORD Lockeford Inn Restaurant and George’s Lounge 18700 N. Hwy. 88, (209) 727-5028. Full bar. Open for breakfast, lunch, and dinner. $$

lodi Habañero Hots

OUR POLICY

These listings are provided as a free service by San Joaquin magazine for its readers. As such, inclusion is based on editorial consideration and is not guaranteed. If you would like your dining establishment to be considered for this listing, send information to jamie@ insidemagazines.com, including your name, the name of the establishment, address, and contact information.

Pricing KeY (entree): $–under $10

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$$–under $17

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$$$–under $24

$$$$–over $24

1024 Victor Rd., (209) 369-3791, www.habanerohots.com.

Full bar. Open for lunch and dinner. $$

Not only does this Mexican restaurant offer steaming fajitas and cheesy nachos, but they serve up hot peppers, too. Those willing to eat a habañero chili pepper can win their way into the Habañero Hots “Hall of Flame.” This is no bell pepper, either; the habañero is rated between 100,000 and 350,000 on the Scoville scale, developed to rank spiciness,

Lodi Beer Company 105 S. School St., (209) 368-9931, www.lodibeercompany.com.

Full bar. Open for lunch and dinner. $$

Whether you’re looking for a place to meet for your next business lunch, to grab a bite with friends or your kids after work, or to dine with a party of one hundred, the Lodi Beer Company welcomes you. The beautiful slate floors, iron work, and copper accents create an inviting atmosphere, and with up to fourteen beers on tap and menu items ranging from deep fried macaroni and cheese to a twenty-two ounce rib eye steak to grilled mahi-mahi, everyone is sure to leave happy and full.

Lodi Feed and Fuel 27 W. Elm St., (209) 365-1043. Full bar. Open for lunch, dinner, and Sunday brunch. $$-$$$$

Come dressed up or down; Lodi Feed and Fuel welcomes all for a fun, fine dining experience. With classic and contemporary movie memorabilia adorning the restaurant’s walls (think John Wayne juxtaposed with Jack Sparrow), and its prime location across the street from the movie theater, this is a perfect choice for a dinner-and-amovie date. Thursdays are great days to try out the bar—from 4 to 7 p.m. enjoy discounted drinks and appetizers and a live comedy show every other week. If you are in the mood for an adventurous drink, be sure to try the Grapefruit Cosmopolitan made from freshly squeezed grapefruit juice or the Wasabi Bloody Mary.

Moo Moo’s Burger Barn 113 N. School St., (209) 369-9450, www.moo-moos.com.

No alcohol served. Open for lunch and dinner. $

Playing off the name of the restaurant, Moo Moo’s is decorated with handpainted murals of a large barn and open pastures, but the atmosphere is more reminiscent of a ‘50s diner than a drive through the countryside. Authentic burgers, shakes, onion rings, and fries are served in addition to less greasy sandwiches, salads, veggie burgers, and

april 2010

Revolucion 1910

George’s Lounge at the Lockeford Inn and Restaurant may be known for its banquet rooms that can accommodate up to three hundred people for dancing and drinks, but the lounge also offers a wide variety of food for every meal of the day. Looking for some homemade cooking? You’ve come to the right place. The meatloaf is guaranteed to make you feel like you’re sitting at your childhood kitchen table in your flannel pajamas. Not in the mood for traditional American fare? George’s also offers a wide selection of Mediterranean cuisine—enjoy a falafel or gyro and wash it down with something off the wine list.

compared to a mere 5,000 for a basic jalapeño. If you’re successful in the “Eat the Heat” contest, you are rewarded with a complimentary T-shirt and your photo on the wall. Hey, you can always wash it down with one of their one hundred seventy-five selections of tequila.

1243 West march lane, Stockton (209) 954-9615 www.outback.com

115 S. School St. (in Woolworth place) Downtown lodi, (209) 369-5400 www.crushkitchen.com

voted San Joaquin’s best Family restaurant, the Creamery is a classic american grill that has been a Stockton landmark since 1985. even with a fresh, new look that is more spacious and modern, this dining favorite still offers the same cozy feel as when it first opened more than two decades ago. enjoy gourmet sandwiches, huge hamburgers, garden fresh salads, pasta dishes, homestyle dinners, and an impressive dessert selection seven days a week. Whether you are in the neighborhood or just hungry for great food, The Creamery restaurant will be sure to please. noW serVinG BreaKFasT on The WeeKenD.

our belief is that mexican dishes done right are both wonderful and diverse. Creating superb dishes from Cochinita pibil to Tartare de Salmon; our food is inspired by the heart of mexico. our 100% natural margaritas made with true agave nectar and fresh squeezed lime can be enjoyed on our covered and heated outside patio.

We’re holding to the authenticity of true mexican dishes not found in this area, thus revolutionizing mexican food.

So let go of the worries of the day, and go outback.

SAN JOAquIN DINING GuIDE

open for lunch mon-Fri at 11:30 a.m.

Dinner 7 days a week Happy hour 11:30 a.m. to 6 p.m. m-F

at newly opened Crush Kitchen and bar, executive Chef michael Warren has created a menu that is California cuisine with heavy mediterranean influences.

From hand-crafted raviolis and housemade mozzarella cheese to the 12 oz. niman ranch rib eye, quality and freshness is the focus at this upscale eatery. Crush also offers a full bar and a wine list that boasts 121 bottles of local and european selections. Crush offers a casual and warm atmosphere. Join Crush Sun, mon, Tues, and Thursday from 11:30 a.m.-9:30 p.m. and Friday and Saturdays 11:30 a.m.-11:30 p.m.

Closed on Wednesdays.

a flavorful mixed grill of juicy steaks, tender chicken, fresh fish, and pasta dishes.

Satisfy every taste with mouth-watering appetizers and salads. every day, outback starts out fresh, making every one of their soups, salad dressings, and sauces from scratch. at outback, it’s all about quality —and all about the food.

open Daily 10:45 a.m.-10 p.m.

Serving brunch on weekends - 9 a.m.

307 S. lower Sacramento road, lodi (209) 334-1519 www.rev1910.com

5756 pacific ave. located in robinhood plaza, Stockton (209) 952-1111

This fantastic, family-run restaurant is a top choice in Stockton for savory mexican fare. miguel’s promises quality food; as a result, the kitchen doesn’t cook with animal fats and uses sirloin tip rather than ground beef. You’ll taste the difference in the carne asada, camarones rancheros, braised red snapper, fajitas, and steak a la chicana. omelets and spicy egg dishes also draw raves, and combination plates offer good value and a selection of tastes.

7555 pacific ave., Ste. 5 Stockton, (209) 951-1931

www.sanjoaquinmagazine.com

Charmingly designed and warmly staffed, pietro’s restaurant is a familyowned establishment that’s clearly wellloved. pietro’s serves up huge portions of traditional italian fare, and has been carefully decorated to give diners the impression that they are sitting in the middle of a tiny, rustic italian village. Try the rich and garlicky penne aglio, an overflowing bowl of penne pasta tossed with tender chunks of sautéed chicken, caramelized mushrooms, spinach, and crushed red peppers. individual pizzas are hearty and cheesy. pietro’s is a friendly family establishment. banquets up to 125 people.

317 e. Kettleman lane, lodi (209) 368-0613 www.pietroslodi.com

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what’s in season

Strawberry-Ginger Refresher 1 cup frozen whole unsweetened California strawberries 1 can (8 oz.) unsweetened pineapple chunks, with juice 1/2 cup soy milk 1 Tbsp. honey 1/2 tsp. grated ginger In a blender, combine all ingredients and purée until smooth. Makes 1 (16 oz.) serving.

Soufflé Omelet with Balsamic Strawberries

TASTE OF THE SEASON strawberries Immortalized by The Beatles’ “Strawberry Fields Forever,” the juicy, tasty sensations that are strawberries continue to lure in fruit fanatics. Known for their pleasant fragrance, the Latin word for strawberry, “fragaria,” refers to the refreshing aroma. Strawberries are recognizable by their deep tones of red with seeds on the outside, and their green, tiny, leafy crown, showing where the berry was broken away from the plant.

Strawberries come in different sizes and shapes, most noticeably the heart-shaped strawberry, and the fleshy flavors are used in sweet dishes of all kinds—jams, jellies, salad toppings, smoothies, ice cream, and shortcake.

Strawberries are so versatile, in fact, that the California Strawberry Commission recently released an iPhone application featuring recipes from strawberry enthusiasts.

The Garden Strawberry is the most common variety, with its ease to produce and cultivate in bulk, versus the wild crop variations. The latter are more popular among home gardeners. California ranks as the top producer of strawberries in the United States, rivaled by Florida, as the plant flourishes best in sunlight. San Joaquin County cultivates 182 acres, and is among the top 5 producing regions in California. Packed with essential vitamins, fiber, and potassium, strawberries are also healthy and nutritious. www.calstrawberry.com

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In bowl, combine strawberries, mint, vinegar, and 1½ teaspoons of the granulated sugar; set aside. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened. In bowl of electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.) When butter is sizzling, add egg mixture, spreading it into an even layer with spatula.

Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar. Makes 2 servings.

Strawberry Chicken and Fennel Salad Vinaigrette 1 cup olive oil 1 cup walnut oil 2½ Tbsp. balsamic vinegar 1 Tbsp. roasted garlic purée 1 tsp. salt 1 tsp. pepper

Salad 1 lb. grilled chicken breast strips 3 cups (about 1 lb.) fresh California strawberries, stemmed and sliced 3 cups thinly sliced fennel bulb 3 cups shredded radicchio ¾ cup shredded basil 1½ cups toasted walnut halves

To make vinaigrette: In blender or food processor, purée oils, vinegar, garlic purée, salt, and pepper until emulsified. To make salad: In large bowl, toss chicken, strawberries, fennel, radicchio, basil, and walnuts with vinaigrette. Serve salad on 6 plates, dividing it equally. Makes 6 servings.

april 2010

California Strawberry commission

by Marcelina Blea

1½ cups (about 8 oz.) fresh California strawberries, stemmed and quartered 1 Tbsp. chopped fresh mint 1 Tbsp. aged balsamic vinegar 2 tsp. granulated sugar, divided 2 large eggs, separated ¼ tsp. vanilla 2 tsp. butter Confectioners’ sugar, as needed

sweet potato fries. This is a great place to come with small children for a fun, tasty, and affordable meal.

Moo Moo’s ensures that, like happy cows, happy diners come from California.

Pietro’s Trattoria 317 E. Kettleman Lane, (209) 368-0613, www.pietroslodi. com. Beer and wine. Lunch and dinner. $$

Charmingly designed and warmly staffed, Pietro’s restaurant is a familyowned establishment that’s clearly well loved. Pietro’s serves up huge portions of traditional Italian fare, and the restaurant is designed to give the impression that diners are sitting in the middle of a tiny, rustic Italian village. Try the rich and garlicky penne aglio pasta with mushrooms, spinach, and crushed red peppers, the hearty individual pizzas, the chicken parmigiana, or the lemony veal piccata with capers. Family-friendly, and banquets up to 125 people.

Revolucion 1910 307 S. Lower Sacramento Rd., Ste. D, Lodi, (209) 334-1519. Full bar. Lunch, dinner, and Sunday Brunch. www.rev1910.com $-$$.

Javier Del Castillo started a revolution, or rather Revolucion 1910, his authentic Mexican restaurant that has quickly become a local favorite. Using fresh ingredients and only serving entrees that originated in Mexico, patrons will find a menu full of small plate entrees designed to bring out the best of authentic Mexican flavor.

The corn tortillas are all homemade, as are the sauces and vinaigrettes which made to fit each entree.

Chili peppers are used in most dishes for their flavor rather than spice, in inventive entrees such as tacos al pastor or chile relleno con huitlacoche and Mexican oaxaca cheese. Be sure to try the tres leches cake for dessert, and margaritas made from only the highest quality tequilas from agave nectar, and lime juice squeezed fresh for each drink.

Rosewood Bar and Grill 28 S. School St., (209) 369-0470, www.rosewoodbarandgrill.com.

Full bar. Open for dinner. $$-$$$

A favorite among guests that enjoy fine dining, Rosewood Bar and Grill is an upbeat and sophisticated setting with

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its rich wood and black and white tile floor, yet it remains family friendly.

With an exceptional menu, Rosewood offers Monday night prix fixe—French for “fixed price”—dining specials, letting patrons order a complete meal for about half the price of a la carte.

Rosewood Bar and Grill also boasts a wine list that is out of this world.

School Street Bistro 116 N. School St., (209) 333-3950, www.schoolstbistro.com.

Beer and wine. Open for lunch and dinner. $$-$$$

At this quaint European-style bistro, everything is made from scratch daily, as well as all of the sauces and salad dressings accompanying their regional American cuisine. Specialties include upscale comfort foods like bacon wrapped meatloaf and smoked gouda macaroni and cheese, in addition to delicious steaks and fresh seafood. The bistro features domestic and imported beers and an extensive wine list of over one hundred local and imported wines. This is a popular destination for both casual dining and the occasional wine tasting events hosted by the restaurant, so reservations are highly recommended.

Strings Italian Café 2314 W. Kettleman Ln., (209) 369-6400, www.stringscafe.com.

Beer and wine. Open for lunch and dinner. $$-$$$

First impressions can be deceiving, as is the case with Strings Café. The modest location (nestled in the Wal-Mart shopping center) doesn’t do its flawless reputation justice. You have to stop in, if only to taste the soft Parmesan bread and the salad, which is really quite memorable—crisp lettuce sprinkled with savory croutons, sunflower seeds, raisins, and a dressing that pulls the whole dish together. Thinking about stopping after the salad? Not a chance.

Try the lasagna, which is superb, or any of the seafood dishes, all of which are surprisingly fresh and flavorful.

Wine and Roses 2505 W. Turner Rd., (209) 334-6988, www.winerose.com.

Full bar. Open for breakfast, lunch, dinner, and Sunday brunch. $$$$$$$

With its seasonally-based menu and

Bringing a new look and feel to Stockton, Centrale Kitchen and Bar will give you the feeling of an upscale bistro in any big city around the world, with its authentic brick walls and dark, walnut wood floors. The menu features traditional American comfort food with a strong focus on fresh and unique ingredients.

As with the dinner menu, the wine selection will change by season, and you will find many extraordinary bottles that you won’t find anywhere else in the region. With a full bar, Centrale is also bringing back the quality cocktail by using all fresh juices and housemade mixes. Centrale Kitchen and Bar is located on the “Miracle Mile” and is open for lunch and dinner 7 days a week. Outdoor dining available.

1825 Pacific Ave., Ste. 2 Stockton, (209) 939-1825

Helm’s A le Hou s e

We are dedicated to quality, service, and integrity. Chef Conway brings forth twenty-three years of experience to provide excellent dishes at affordable prices. Helm’s is a neighborhood pub, we are children friendly, and want you, our customers, to become a part of our extended family.

1000 Central Ave. Tracy, (209) 833-3898

TASTE THE BEST RESTAURANTS of SAN JOAQUIN To be included in our special dining section, please contact San Joaquin Magazine at 209.833.9989

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[ Up and Coming ]

Writing on the Wall Lodi’s Chalkboard Café

Chalkboard Cafe serves up homemade cooking with a twist. Named after its blackboards showcasing the kitchen’s many unique breakfast and lunch creations, everything at this Lodi eatery is made from scratch.

Specialty breads range from apricot-lemon to sour cream-banana, cut into thick slices and dipped into French toast batter for breakfast, alongside menu items like frittata with fresh veggies, muffins, and pancakes, all made in-house. For lunch, fresh offerings include grilled chicken and Reuben sandwiches, hamburgers, and salads. In addition to the regular menu, weekly specials like meatloaf hash and pulled pork change every Wednesday. Chalkboard even smokes its own pork and tri-tip.

“This is a love of cooking that brought me into this,” says owner and chef

gourmet preparation, the Wine and Roses restaurant boasts a charming venue with exceptional service. The kitchen uses fresh, local ingredients to create tantalizing examples of California cuisine. Guests are spoiled with beautiful views of the garden, or a romantic evening dining by the large fireplace. Sit alongside the piano while enjoying an after dinner cocktail and, as an additional bonus, stay overnight at the charming and beautiful Wine and Roses Inn and make a weekend out of it.

manteca De Vega Brothers 515 N. Main St., (209) 823-0947, www.devegabrothers.com.

Beer and wine. Open for lunch and dinner. $-$$$$

open Wednesday-Sunday

De Vega Brothers has risen from its humble beginnings in a converted A&W stand in Manteca to one of the Valley’s premier Italian restaurants, with expanded locations in both Manteca and Stockton. The Manteca site boasts hand-painted murals of Roman ruins and rustic Italian vistas, while Stockton prides itself on creating an atmosphere of urban elegance with patio dining and live piano music. Both restaurants are known for their generous portions and delicious lamb chops, cioppino, chicken and veal scaloppini, steak, and seafood, as well as their gourmet pastas and sauces.

8 a.m.-2 p.m. 322 N. California

Finley’s Bar and Grill

St., Lodi, (209) 369-2120, www.

10477 S. Airport Way, (209) 983-9493.

Full bar. Open for lunch, dinner, and Sunday brunch during the winter season. $$-$$$$

Susan Rader. She shares her passion for food with patrons at Chalkboard’s once-a-month dinner, where she creates the special pre-fixed menu with all original dishes.

The cozy, quaint eatery is casual, so ride your bike over or bring a group of friends, but be sure to arrive early, as hungry appetites line up eagerly awaiting Chalkboard’s specialty dishes. —Marcelina Blea If you go: Chalkboard Café,

thechalkboardcafe.com.

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Isadore’s is anything but humble: the kitchen is out-of-this-world, and they know it. In fact, if you happen to inquire, they’ll gladly tell you which items on the menu you’re sure to fall in love with. Locals swear by the quality of the seafood and madeto-order pasta selections. Though there’s no official children’s menu, the kitchen will gladly whip up a pint-sized meal for your munchkins, as well as accommodate any other special requests. Finally, don’t be shy—order the Sex in a Pan for dessert. Sweet, ripe banana slices and rich chocolate pudding on a crumbly cookie crust topped with real whipped cream and chocolate sauce make for a climactic end to any meal.

Kelley Brothers Brewing Company 112 E. Yosemite Ave., (209) 825-1727.

Full bar. Open for lunch and dinner. $$-$$$

This Manteca hot spot rose up out of the ashes of the El Rey Theatre, which ironically burned down after its final showing of The Towering Inferno. Big, bulky sandwiches, like the Southwest-style BBQ Pork Masterpiece make this a great lunch destination, but live music Friday and Saturday nights and the largest bar in the Valley (complete with twelve house-made beers on tap) draw crowds at dinnertime and in the later hours, too. The whole family will enjoy the food as much as the fun murals and collections of local antiques on display.

stockton 856 Restaurant & Lounge 856 Benjamin Holt Dr., (209) 957-7856, www.856856.com.

Full bar. Open for dinner. $$-$$$

Boasting one of the prettiest bars around, 856 is as comfortable as it is trendy. With over sixteen different martinis on the menu, all served to perfection, 856 hosts a “Martini Mood Hour” Monday through Friday, and prepares after-hours appetizers for those stopping by after a late night on the town. The menu is built upon lots of local produce, and their april 2010

CHALKBOARD CAFE

Finley’s is full of pleasant surprises, the first being the truly romantic restaurant that lies within this nondescript building. While soft candlelight flickers at the center of your elegantly set table, you can relax and share a bottle of locallymade wine and, if you’re brave enough, kick off your dinner by sharing an appetizer of sautéed or deep-fried frog legs. This succulent dish is sweeter tasting than chicken, and quite appetizing. After indulging your adventurous side, spring into dinner with the savory house specialty, smoked prime rib. Feeling romantic enough to propose? Finley’s also caters small, intimate weddings in their spacious garden.

Isadore’s Restaurant 680 N. Main St., (209) 825-4300, www.isadores.com. Full bar. Open for lunch and dinner. $$$-$$$$

fish is trucked in each morning fresh from the docks of San Francisco. Enjoy delicious food, friendly service, and a beautiful full-service lounge. There’s always something happening at this unique place to dine. Check out their calendar of events for the live music schedule, early Supper Club hours, and more.

Angelina’s Spaghetti House 1563 E. Fremont St., (209) 948-6609, www.angelinas.com.

Full bar. Open for lunch and dinner. $$-$$$

Angelina’s is a true family restaurant: owned by four family members, named after another, and welcoming to all of yours. For thirty-one years, their hearty homemade pastas, raviolis, and traditional sauces have been bringing families together just like a meal at Grandma’s house. Consider inviting all your relatives to dine together in Angelina’s comfortable and cozy banquet room the next time you are hosting a family get-together. Angelina’s isn’t fussy—just simple, classic, and great tasting.

Arroyo’s Café 2381 W. March Ln., (209) 472-1661, www.arroyoscafe.com.

Full bar. Open for lunch and dinner. $

When Guadalupe and Jesus Arroyo moved here in the early 1940s, they immediately began sharing their passion for food with friends and family by opening their first restaurant. Sixty years later, their son Mario continues the tradition and commitment to excellence at Arroyo’s Café.

Located on the water, one can enjoy fresh, homemade tortillas, enchiladas, carne asada, and other Mexican favorites. Friday and Saturday nights the restaurant hosts live Mariachi music, and the bar hosts Happy Hour from 4 to 7 p.m. Monday through Friday.

Breadfruit Tree Restaurant 8095 Rio Blanco Rd., (209) 952-7361, www.breadfruittree.com. Beer and wine. Open for lunch and dinner. $$

In the mood for something different? Relax on the Delta and enjoy the flavors and rhythms of the Caribbean Islands at the Breadfruit Tree. The restaurant serves food from many of the tropical islands, and prides itself on its Peleau—a rice stir-fry with fresh veggies and seafood, seasoned with a myriad of delightful spices. Complete your meal with a Jamaican beer or house-made, Caribbean-style drink. While eating, admire the hand-painted murals depicting waterfalls and island life. The owners proudly claim, “As they say in the Caribbean, ‘we cook food with love.’” The Breadfruit Tree is open for catering year-round and restaurant dining from February to November.

Bud’s Seafood Grille 314 Lincoln Center, (209) 956-0270, www.budsseafood.com. Full bar. Open for lunch and dinner. $$-$$$

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

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business lunch, family dinner, or night out for two. Every meal begins with a bottomless basket of fresh sourdough bread, so be careful not to fill up before the rest arrives. The new leafy 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.

CEntrale Kitchen and bar 1825 Pacific Ave., Ste. 2 (209) 939-1825. Full bar. Open for lunch and dinner. $$

Bringing a new look and feel to Stockton, Centrale Kitchen and Bar will give you the feeling of an upscale bistro in any big city around the world, with its authentic brick walls and dark, walnut wood floors. The menu features traditional American comfort food with a strong focus on fresh and unique ingredients. As with the dinner menu, the wine selection will change by season, and you will find many extraordinary bottles that you won’t find anywhere else in the region. With a full bar, Centrale is also bringing back the quality cocktail by using all fresh juices and house-made mixes.

Centrale Kitchen and Bar is located on the south end of the Miracle Mile.

Outdoor dining available.

Chitiva’s Salsa and Sports Bar and Grill 445 W. Weber Ave., (209) 941-8605, www.chitiva.net.

Full bar. Open for lunch and dinner. $-$$

Chitiva’s serves up authentic Mexican food, tasty tropical drinks, and a giant side of fun six nights a week. Saturday nights after 9 p.m., the fajitas and enchiladas play second fiddle to the DJs and live bands on center stage—the Salsa is still hot, but now it’s a dance, not a culinary dip. If all this has you craving a cool Delta breeze, look no further than the restaurant’s outdoor dining overlooking the water or one of their popular Salsa cruises (summer months through October). So go find your dancing shoes, sip a cool mojito, and have some fun.

arrangements give it a sophisticated atmosphere, and its artful sushi creations made with fish delivered fresh daily from the Bay Area keep patrons coming back for more. At the sushi counter, you can watch talented chefs roll and wrap beautiful bites right before your eyes.

The restaurant’s signature sushi—the Coco Roll—consists of a tempura prawn wrapped up with avocado and topped with eel, spicy tuna, teriyaki sauce, and special house dressing, all garnished with a walnut. For the less adventurous eater, Cocoro offers the traditional range of tempura, teriyaki, and noodle dishes.

The Creamery 5756 Pacific Ave., Robinhood Plaza (209) 925-1111.

No alcohol served. Open for breakfast (on weekends), lunch, and dinner. $-$$

The Creamery Restaurant is a classic American grill that has been a Stockton landmark since 1985. Great for large parties or a family meal, it is also the perfect spot for hungry shoppers. Enjoy gourmet sandwiches, huge hamburgers, garden fresh salads, pasta dishes, homestyle dinners, and an amazing dessert selection seven days a week, with breakfast served on the weekends.

Whether you’re in the neighborhood or just hungry for great food, The Creamery Restaurant will be sure to please.

Dante’s California-Style Pizza 9305 Thornton Rd., (209) 474-0221. Beer and wine. Open for lunch and dinner. $-$$

Cocoro Japanese Bistro

Nestled in the Thornton Plaza shopping center, Dante’s puts a sunny California spin on the standard pepperoni and cheese creation. In fact, most of their pizzas don’t even come with pepperoni or mozzarella. The name of the restaurant says it all—this is not your authentic Italian pizzeria, so be prepared for specialty pizzas with experimental combinations of unique and exotic toppings. Dante’s offers fourteen different pizzas made with fresh meats and produce, gourmet cheeses, and colorful sauces (the pesto is fantastic). Like pizza joint worth their sauce, take-out and delivery options are also available.

2105 Pacific Ave., (209) 941-6053. Beer and wine. Open for lunch and dinner. $$-$$$

Dave Wong’s Chinese Cuisine

Cocoro is the “it” place to go for sushi in Stockton. Its streamlined, contemporary Japanese décor and intimate seating

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2828 W. March Ln., (209) 951-4152. Full bar. Open for lunch and dinner. $-$$

You may already have a favorite Chinese restaurant—everybody does—but if you are in the mood to venture away from habit, hit Dave Wong’s. This longtime Stockton favorite serves up a pleasant combination of Chinese, Cantonese, and Szechwan eats. The broccoli beef, lemon chicken, and fried rice are hands-down favorites. The menu has many traditional dishes, alongside appetizing treats like wok-charred green beans. The muted walls and intimate (yet expandable) quiet candlelit dining chambers reiterate the fact that Dave Wong’s is not your typical Chinese restaurant.

David’s New York Style Pizza 1744 W. Hammer Lane, (209) 477-2677 900 W. Benjamin Holt Dr., (209) 957-2850. Beer and wine. Open for lunch and dinner. $-$$

Toppings, cheese, and dough that’s prepared fresh daily may be three of the reasons this Stockton staple has had such success that they’ve recently opened a second location in Lincoln Center. Or maybe it’s all the choices at David’s New York Style Pizza that make it so popular: Eat in or take out? Hammer Lane or Lincoln Center? Thick, thin, or standard crust? Indoors or out on the patio? One of David’s twelve specialty pizzas or one of your own creations? We know sports-lovers love the pizzeria because it combines some of their favorite things: great pizza, beer, fellow fans, and the big game televised on the many 46-inch flat screen televisions hung in both locations.

Whatever their reasoning for coming back, repeat customers can be found enjoying David’s New York Style Pizza seven days a week.

De Vega Brothers 2819 W. March Lane, Ste. A1, (209) 957-3839, www.devegabrothers. com. Beer and wine. Open for lunch and dinner. $-$$$$

De Vega Brothers has risen from its humble beginnings in a converted A&W stand in Manteca to one of the Valley’s premier Italian restaurants, with expanded locations in both Manteca and Stockton. The Manteca site boasts hand-painted murals of Roman ruins and rustic Italian vistas, while Stockton prides itself on creating an atmosphere of urban elegance with patio dining and live piano music. Both restaurants are known for their generous portions

and delicious lamb chops, cioppino, chicken and veal scaloppini, steak, and seafood, as well as their gourmet pastas and sauces.

De Vinci’s 4555 N. Pershing Ave., (209) 957-2750.

No alcohol served. Open for lunch and dinner. $

Old-world Italian eats rule here, where the foccacia and ravioli are homemade. Red and white checkered tablecloths and an Italian-inspired mural lend distinct charm to this half deli, half restaurant which serves up spectacular sandwiches, rice torta, and pesto. The food may be delicious, but don’t bring a hungry crowd and expect to find a table big enough— this place is best for take-out and catering. Instead, grab a bag of goodies to go and head over to nearby Victoria Park for a picnic with panache. A downtown Tracy location was recently opened.

Delights Waterfront Coffee Bar and Deli 445 W. Weber Ave., Ste. 126, (209) 462-3401. Beer and Wine. Open for breakfast, lunch, and dinner. $

Delights Waterfront Coffee Bar and Deli is appropriately named, serving up some of the best casual favorites this side of the Delta. With its premium coffee bar, morning starters, salads made to order with the freshest local produce, and the popular tri-tip sandwich that’s grilled daily on the patio, you can’t escape the quiet, peaceful nostalgia that Delights has to offer. Located right on the water in the historic Waterfront Warehouse building, Delights is a visual treat. While they don’t accept reservations, you’ll soon find that it’s not necessary. This restaurant is a relaxed hangout for anybody, from businessmen to students from local colleges and schools.

El Rancho Inn Steak and Lobster House 1457 E. Mariposa Rd., (209) 467-1529. Full bar. Open for lunch and dinner. $$$-$$$$

Celebrating seventy years in business, El Rancho Inn has been charming customers with its superior service and delectable dishes. Although most drive by without giving this establishment a second glance, it’s well worth your time to stop in for a meal. The steak, lobster, and homemade soups are excellent, but be sure to look up from your plate and take in the surroundings. From the cattle

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Van Ruiten Family Winery

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RESTAURANT GUIDE brands on the walls to the regulars relaxing at their favorite tables, this country inn is sure to bring a smile to your face as well as warmth to your belly.

Ernie’s on the Brick Walk 296 Lincoln Center, (209) 951-3311. Full bar. Open for lunch and dinner. $$-$$$

Rock Around the Clock

Rockin’ Robin’s Diner

Decorated in the spirit of the ‘50s, with guitars and music notes on the wall, black and white checkered floors, and booths covered in shiny red vinyl, mom-and-pop shop Rockin’ Robin’s Diner holds true to the drive-in, get down style of the rock n’ roll era. Known for good food and filling dishes, locals and travelers alike bring their appetites to the Acampo eatery. Through the end of October, Rockin’ Robin’s will be serving up a side of the classics as well, with weekly classic car and motorcycle shows each Tuesday, 5-9 p.m.

Try the Trucker’s Breakfast, with eggs, hash browns or home fries, your choice of ham, sausage, or bacon, and a side of biscuits and gravy. Or give it a go with the Trucker’s Burger, made from ground chuck steak, fresh daily. —Marcelina Blea If you go: Rockin’ Robin’s Diner, 24355 N. Hwy 99, Acampo, (209) 334-1400

Garlic Brothers 6629 Embarcadero Dr., (209) 474-6585, www.garlic-brothers.com.

Full bar. Open for lunch and dinner. $$

Ironically, Garlic Brothers is a spectacular spot for a date, even though the kitchen is known to go heavy on the—you guessed it—garlic. Fun and lively, this restaurant sits right on the water’s edge and boasts delicious garlicky pizzas, pastas, and seafood.

Contrary to popular belief, however, anything on the menu can be whipped up without the brothers’ favorite ingredient.

Before you leave, roll up your sleeves and dig into a serving of Justy’s Cake—vanilla ice cream on a cookie crust topped with toffee and glazed with caramel and chocolate.

Le Bistro 3121 W. Benjamin Holt Dr., (209) 951-0885, www.lebistrostockton.com. Full bar. Open for dinner. $$$$

This award-winning restaurant is Stockton’s only four-star dining experience. Whether eating lunch or dinner, Le Bistro offers

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MICHAEL’S NEW YORK STYLE PIZZA 2300 W Alpine Ave # A, (209) 462-6668 Open for breakfast, lunch and dinner. $-$$

Once simply one of the best pizza joints in Stockton, Michael’s has grown to add a café, deli and now a full breakfast menu.

The pizzas (13 combinations or make your own) draw you in but choices for everyone keep the community coming back as a whole. Michael’s also boasts a party room for up to 40 guests and has long been a favorite for sports teams and birthday parties.

Dive into a hearty meat pizza or give Michael’s newest creation, the whole wheat crust a try.

Papapavlo’s Bistro and Bar 501 N. Lincoln Center, (209) 477-6133, www.papapavlos. com. Full bar. Open for lunch and dinner. $$-$$$

Papapavlo’s Bistro and Bar is considered by many to be one of Northern California’s most unique fine dining establishments located in Stockton’s Lincoln Center. They offer you the finest and freshest in gourmet cuisine and their fabulous menu includes a large variety of continental dishes. The main dining room has a unique design with a showcase kitchen and bar in warm, classy decor. You’ll find the three outdoor dining patios a perfect place to relax during lunch or dinner. Papapavlo’s offers four private banquet rooms accommodating groups as intimate as 12 to as large as 100 guests. Papapavlo’s also specializes

in off-premises dining with their outstanding catering services.

Papapavlo’s is open SundayThursday 11am to 9pm, Friday and Saturday 11am to 10pm.

Paragary’s Bar and Grill 110 El Dorado St., (209) 943-1110 www.paragarys.com Open for lunch and dinner. $$$$$

Located at the downtown Stockton Waterfront area, Paragary’s Bar and Grill is a destination in itself. The menu is full of simple American fare with all the right ingredients taken straight from our own Central Valley. The contemporary eatery also features a classic kids menu and surprisingly inexpensive happy hour specials in addition to their lunch, dinner, and dessert offerings. The Stockton location is part of the Sacramento-based Paragary Restaurant Group, but with tasty offerings like these, we don’t mind sharing.

The Shadow Oaks Steakhouse 7555 Pacific Ave. (209) 477-5547. Full bar. Open for dinner. $$-$$$$

If you’re looking for a place that knows it’s steak, Shadow Oaks is the spot. Known for its Kobe beef and Porter House steaks, the Prime Rib, lamb, and veal aren’t the only thing made to perfection at this local restaurant.

With pasta, seafood, and salads on the menu as well you’re bound to find something to fall in love with. An incredible selection of wine awaits you at Shadow Oaks, with bottles priced anywhere from $25 to $450. And did we mention the tequila list? Hidden within the full bar is a variety of tequila bottles, whose respective shots range from $6 a shot to $85.

With it’s sophisticated interior, beautiful bar, and live music on Thursday, Friday, and Saturday, this casual restaurant offers fine dining without the pomp and circumstance.

Stockton Joe’s 236 Lincoln Center, (209) 951-2980, www. stocktonjoes.com.

Full bar. Open for lunch and

APril 2010

courtesy rockin’ robin’s

[ FOOD STOP ]

Ernie’s has been incorporating classic French technique with abundant Central Valley produce since its doors opened in 1990.

Chef and owner Warren Ito was trained at the California Culinary Academy in San Francisco and loves to use his skills to prepare fresh takes on “old classics” for his loyal patrons. The menu ranges from rib eye steak to Australian lamb chops to seasonal fish and pasta dishes to house specialties like the nutty grilled tahini prawns and made-to-order fresh Manila clam chowder. Take your time while perusing the extensive wine list—it’s over one hundred fifty wines long.

a menu of French Continental cuisine beautifully presented in a stylish and sophisticated setting.

This is a luxurious affair, where servers wear tuxedos and the ever-evolving wine list is like no other. The quiet elegance extends to the outdoor patio as well as four banquet rooms that can accommodate up to two hundred guests. If you are in the mood for an upscale treat, this is the place to go. Check the website for current information about live bands playing in the restaurant’s show room this fall.

IT’S YOUR LIFE... LIVE IT WELL! dinner. $$-$$$

Featuring San Franciscan, Italian, and American continental cuisine, this is the place to go for a delicious meal in a casual and relaxed atmosphere. Entrees include charbroiled steaks, fresh seafood, and veal, chicken, and pasta dishes, and have recently extended to offer several heart-healthy options. Stockton Joe’s frequently plays host to a variety of musicians and local artists who entertain diners relaxing in the restaurant’s comfy, padded booths and chairs. Each month, the kitchen selects a featured wine from a local winery, and wine tasting events and wine dinners are held throughout the month. With exhibition cooking, a banquet hall that can seat up to sixty people, and catering for all occasions, Stockton Joe’s is a local feature not to be missed.

Valley Brewing Company 157 W. Adams St. (209) 464-2739, www.valleybrew.com.

Full bar. Open for lunch, dinner, and weekend breakfast. $-$$

The Valley Brewing Company is a fun place to bring the whole family for dinner: homemade beers, classic pub fare, live bands during the summer, and unique sports memorabilia keep everybody happy. The Brewing Company keeps fourteen beers on tap at all times, from a pale wheat, to an IPA, to the house favorite Black Cat Stout, and apricot and berry fruit beers. Friday is fish night, and Saturday is all about Prime Rib. Beer and scotch tasting events are held throughout the month; check the website for up to the minute information about when the fun’s happening.

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Creative Clowning Waterloo

NEW LARGER SIZE!!!Rd., 10447 E. Waterloo Sixth Page(209) Vertical (SPV) 2.5” x 4.625 931-4019 www.thewaterloo.com. Full bar. Open for lunch and

August dinner.

15, 2007 $-$$

At this fun aussie-inspired restaurant, they really know how to mix it up on the barbee. One of their signature San Joaquin Magazine dishes is the savory barbecued ribs, served as an appetizer or an entrée. The ribs, which are best paired with Bette’s world-famous pesto, are tender to the point of melting in yourall mouth.

It is likely visitors will find this carefully away review details restaurant bustling when they visit, so during peak hours, preparedaddress for a lengthy wait. If that doesn’t suit you, ng copy, be name, they also offer their entire menu for take-out orders, and one numbers. they even offer catering.

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ny changes theSt., date and 326by E. Main (209) 464-3108.

Full bar. Open for lunch and dinner. $-$$ t appear below, otherwise This downtown will be placed as is. restaurant, open since 1975, is a classic eatery where the food is as eclectic as the diners.

Mothers with their toddlers settle in next to prominent

businessmen in ties for everything from a sturdy 2:00pm American burger to Greek souvlaki. Don’t be intimidated by the Greek side of the menu or the local luminaries—

July 18, 2007 souvlaki is simply the Grecian version of shish kebab,

served on pita bread, and at Yasoo Yani, everyone gets the same fine family service. Don’t even get us started on the tal production charges honey-drenched baklava for dessert.

ue to date for this ad:

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W. 11th St., re included.130 Charges may apply if (209) 835-9566.

Fullproof. bar. Open for lunch and dinner. $$ l changes are made to 2nd Anything but bland—that’s Amore’s. The building Ph: 209.833.9989 that houses this eatery is historic and rustic, which, FX: 209.833.9979 displayed smaller than actual size www.sanjoaquinmagazine.com

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RESTAURANT GUIDE when combined with the fun decorations and local antiques inside, creates a sense of small-town charm echoed by the friendly service and traditional Italian dishes. Rigatoni with herb chicken is a house specialty that everybody loves, but the Mediterranean garlic shrimp is a close second. Take your time looking over the menu; it also features a selection of fantastic steaks, pizzas, and salads. Check out the specials offered at the weekly Family Night and Monday Night Football Sports Night celebrations.

Carmen’s Casa Nachos 350 W. Grant Line Rd. (209) 835-9402. Full bar. Open for lunch and dinner. $$

Want to spice up a dull week? A trip to Carmen’s Casa Nachos family Mexican restaurant should do the trick. Try Carmen’s fantastic fajitas and their specialty salsa seven days a week for lunch and dinner, where they make all of their food fresh everyday.

Outdoor dining and a children’s menu are available to accommodate the whole family, while their catering and banquet menus take care of all your special occasion needs. Turn up the heat at Carmen’s Casa Nachos, where it’s Siempre Caliente!

Magellan’s

[ Foodie Education ]

Top of the Class Delta College Student Chef Restaurant

If you go: Student Chef Restaurant, open Monday-Wednesday 11 a.m.-1:15 p.m. Located in Danner Hall 108, Delta College, 5151 Pacific Ave., Stockton, (209) 954-5099, www.deltacollege.edu

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Magellan’s Restaurant, named after owner and Executive Chef Thomas Magellan, is much like the small, intimate restaurants found in San Francisco. Featuring American Continental cuisine, the menu choices range from duck salad to their salmon burger to the ever popular, delectable filet mignon. The menu changes seasonally and the high level of noise found in some restaurants is not to be found here. If you are looking for a good traditional meal with peaceful ambiance, seafood specials, and a martini bar to put others to shame, then Magellan’s is the place.

Thai Café 614 Central Ave., (209) 832-3800. Beer and wine. Open for lunch and dinner. $-$$

More practical than fussy, Thai Café is the place to go when the craving for good Thai food, fast, strikes. This little place manages to stay afloat despite some stiff competition from surrounding restaurants, perhaps in part to a large following of loyal customers. Regulars rave about the Thai Chicken Salad and Salad Kai, but if you are in the mood for something a little heavier, go ahead and try the Koa Paad—deep-fried rice served with your choice of meats. The colorful Thai decorations set the mood for a fun and flavorful meal where everyone is welcome.

1035 Central Ave., (209) 833-9703. Beer and wine. Open for lunch and dinner. $-$$

Tracy Thai successfully captures the unique and complex flavors Thai food is famous for. Using only fresh, quality ingredients, their food has artistic presentation and exceptional flavor, from mouth-watering appetizers like their heavenly Angel Wings (boneless chicken wings stuffed with silver noodles), to their soups served in a flaming tureen that keeps it warm throughout the meal. Tracy Thai prepares imaginative creations for those with adventurous tastes, and also familiar favorites for those who have never experienced Thai food before.

The Great Plate

714 Central Ave., (209) 833-0862, www. thegreatplate.com. Full bar. Open for lunch and dinner. $$

Looking for the best pizza in town? It’s here! The Great Plate has signature pizzas like Buffalo Chicken, or the Dominic, or build your own. Handmade to order and fired in the brick oven with always fresh dough for perfect crust and a delicious pizza. But that’s not all, excellent burgers, wings, salads, pastas, steaks, seafood, and more. Located downtown across from the Grand Theatre, come and enjoy the familyfriendly atmosphere. Great Plate offers two full bars and 16 beers on tap, a fine wine list, and Sunday breakfast (10 a.m. to 1 p.m.) and the NFL Ticket.

Or check out the exciting nightlife featuring live music and DJs on both floors. Visit, “Tracy’s Favorite Place to Play.” Banquet rooms available for up to 125 people.

WOODBRIDGE Woodbridge Crossing 18939 N. Lower Sacramento Rd. (209) 366-1800, www. woodbridgecrossing.net. Full bar. Open for dinner, Sunday Brunch. $-$$

Housed in one of the oldest brick buildings in the San Joaquin Valley, this historic restaurant, formerly Woodbridge Feed and Fuel, provides fine dining in the midst of antiques, Western artwork, and memorabilia.

Known for their prime rib and steak, this restaurant strives for great customer service. Woodbridge Crossing diners are treated to live entertainment and dancing on the weekends, and the restaurant also offers private banquet facilities where guests sit in unique old boxcars. [SJM]

april 2010

Courtesy Delta college culinary

An affordable feast is close to home, as the Delta College Culinary Arts Program serves up dishes of gourmet taste and professional flair at Stockton’s Student Chef Restaurant. Working as a team, students operate all areas of the on-campus restaurant, from preparing and cooking, to planning the menu and serving the guests—and the restaurant is open to all, not just students.

Delta College’s Culinary Arts Program is designed to teach not only the art of cooking, but about the food industry itself, laying the groundwork for a career in cuisine. Courses include restaurant management and operations, and skills such as sanitation, cost control, and purchasing. The student-created menu includes starters like shrimp won tons and warm spinach salad; entrees the likes of pasta, fish, pork chops, and chicken; and desserts such as Meyer lemon éclairs and peach crème brulee.

Delta College also offers a full baking and pastry program.

—Marcelina Blea

15 E. 6th St., (209) 839-2333, www.magellansworldcuisine.com.

Full bar. Open for lunch and dinner. $$$$$$$

Tracy Thai

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dAteBooK

i

evenTS CaLenDaR

Ten Great Dates

compiled by Marcelina Blea

April 15, Stockton Bring the whole family out to kickoff Stockton’s 2010 baseball season when the Stockton Ports play the visalia Rawhide. get introduced to the Stockton Ports as they present the 2010 full team lineup, and enjoy the night’s promotions: a magnetic schedule giveaway and post-game fireworks. game time 7:05 p.m. $6-$12.

Banner Island Ballpark, 404 W. Fremont St., Stockton, www.stocktonports.com

The Brubeck Festival April 8-10, Stockton modeled after the musical ideals of renowned jazz pianist Dave Brubeck, this unique jazz festival runs three days, presenting concerts by some of the most notable musicians in jazz. The festival celebrates the tenth anniversary of University of the Pacific’s Brubeck institute by bringing the 2007, 2009, and 2010 Brubeck Jazz Quintets to the stage. Saturday april 10, free discussions about the state of jazz education will be held throughout the day. Concerts at 7:30 p.m. Prices TBa. Faye Spanos Concert Hall, University of the Pacific, 3601 Pacific Ave., Stockton, (209) 946-3113, www.brubeckfestival. org

Crossroads Street Festival April 10-11, Manteca Over 300 vendor booths, entertainment, and food come together at the crossroads of main Street and yosemite avenue in beautiful manteca for the Crossroads Street Festival. This event is produced by the manteca Convention and visitors Bureau. Saturday 10 a.m.-6 p.m. Sunday 10 a.m.5 p.m. Free. Yosemite Ave. and Main St., Manteca, (209) 8237229, www.visitmanteca.org

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Celebrate!

The Great

Dine Out April 1-11, 2010

The Great Asparagus Dine Out April 1-11, Stockton Spotlighting Stockton’s native spear, the great asparagus Dine Out will give local restaurants the chance to create their most inventive dish featuring the green veggie, anything from appetizers to dessert. zuckerman Farms will be supplying the locally-grown greens, and restaurants like Cocoro, Le Bistro, and Papapavlo’s will be opening their doors to foodies from all over San Joaquin, with selections like tempura-fried asparagus, asparagus and bacon pizza, asparagus enchiladas, and ahi and asparagus salad. Times and prices vary.

Various locations in Stockton, (209) 5472770, www.dineoutstockton.com

aPRiL 2010

TOP: geORge STeCkLeR/STOCkTOn PORTS; BOTTOm: STOCkTOn viSiTORS BUReaU

Stockton Ports Opening Day

Special Exhibition

Breakfast at Tiffany’s April 11, Tracy Come watch classic film Breakfast at Tiffany’s, starring Audrey Hepburn in her most iconic role as a lively Manhattan socialite so hungry for jewelry and cash, she won’t even give her cat a name. Follow her adventures on a dating spree through New York City, with wealthy men, designer clothes, and presents from the famous same-name jewelry store. 2-5 p.m. $4.50. Grand Theatre Center for the Arts, 715 Central Ave., Tracy, (209) 831-6858, www.atthegrand.org

School Street Wine Stroll April 16, Lodi Spotlighting Lodi’s local wineries and merchants, this springtime evening on the town offers wine, appetizers, and special sales at select stores, all while supporting Lodi Adopt-A-Child. 5:30-9 p.m. $30 in advance, $35 at the door.

Various downtown Lodi locations, (209) 367-7840, www.lodichamber.com

Earth Day Festival April 18, Stockton Dedicated to its mission of education, conservation, and recycling, Stockton’s Earth Day Festival promises to be a day of fun with plenty of activities, from crafts to interactive booths. Organized by volunteers with participating sponsors, schools, and community organizations, this annual event hosts live music performances, food, over one hundred vendors, and information booths to encourage the ever growing eco-activist. 11 a.m.-5 p.m. Free. Victory Park, 1001 N. Pershing Ave., Stockton, (209) 937-8389, www.livegreensanjoaquin.org

San Joaquin County Historical Museum Micke Grove Regional Park

for related programs see www.SanJoaquinHistory.org (209) 331-2055 (209) 953-3460

Stockton Asparagus Festival April 23-25, Stockton Grab some silverware and feast on the silver (twenty-fifth) anniversary of Stockton’s Asparagus Festival. Commemorated by this year’s collector’s cookbook, the festival features the best in asparagus cuisine, arts and crafts, and a celebrity kitchen. Other highlights include plenty of shopping, the festivalfavorite asparagus eating competition, and performances by Sha Na Na, Blue Oyster Cult, and Loverboy. 10 a.m.-7 p.m. $7-$12. Downtown Stockton Waterfront, (209) 644-3740, www.asparagusfest.com

Grease April 30-May 9, Stockton Grease is the word at Delta College, as the Fine Arts Department presents their production of Grease, the pop culture hit musical about teenage life in the 1950s with stories of love, gangs, and friendship. Singing and dancing reflects the rock n’ roll and jive styles of the era. 8 p.m., Sunday matinees at 2 p.m. $13-$15. Tillie Lewis Theatre, Delta College, 5151 Pacific Ave., Stockton, (209) 954-5110, www.deltacollege.edu

AIDS Walk San Joaquin May 1, Stockton Form a team or come on your own with your walking shoes to join in the AIDS Walk on the Stockton waterfront, benefiting the San Joaquin AIDS foundation, which promotes education and awareness of AIDS. A health and resource fair will also take place, alongside live entertainment. Fundraise donations before the race to win prizes. Registration 9 a.m., walk 10 a.m. Free. Banner Island Ballpark, 404 W. Fremont St., Stockton, (209) 608-WALK, www.awsj.org

www.sanjoaquinmagazine.com

Presents: Maria Muldaur and her Red Hot Bluesianna Band April 24 8:00 pm CPL Theatre $25.00

Cash Tribute featuring James Garner

A Musical Tribute to Johnny Cash

May 28 • 8:00 pm Kirst Hall $25.00 reserved seating BBQ Dinner – 7:00 pm (extra charge)

The Inagural

RUN on the SQUARE

Art on the Square Saturday June 26th 9am to 6pm

Run on the Square

Race to Benefit Lodi Arts 5 & 10K Run June 26th 8:30 am

125 S. Hutchins Street, Lodi 209.333.5550 • www.hutchinsstreetsquare.com

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datebook

I

ARTS AND CULTURE

April Arts and Culture Listings Through April

California Delta

Courtesy Terri ford

In the Spotlight:

Terri Ford

Guest artist and local photographer Rich Turner will exhibit fine art photographs featuring the natural beauty of California’s inland estuary.

This will be complemented with floor art by member artist Theresa Bayaca, including sculptures and gourd art. Opening reception April 9, 5-8 p.m. Tidewater Gallery, Stockton, (209) 463-4033 Through April 24

Things Remembered: 4 Pastelists Revisit Their Favorite Subjects Paintings by four of the leading pastel artists in California: Gil Dellinger, Kim Lordier, Clark Mitchell, and Terri Ford. Open Tues-Sat 11 a.m5 p.m., and most Sundays. Knowlton Gallery, Lodi, (209) 368-5123, view the show at www. knowltongallery.com

By Marcelina Blea

Through May 1 Nationally-known pastel artist Terri Ford brings years of traveling to the Knowlton Gallery’s “Things Remembered: 4 Pastelists Revisit their Favorite Subjects.”

Working with pastels since 1987, Ford stumbled upon the medium after graduating from San Francisco’s Academy of Art, by experimenting with an old pastel set from school. “What I like about pastels in particular is the tactual quality of holding a pastel and applying it directly to the paper.

There’s nothing in between, like a paint brush. Also, I like capturing light,” says Ford.

An all pastel art show, “Things Remembered” brings together the works of four celebrated members of the Pastel Society of America, Kim Lordier, Gil Dellinger, Clark Mitchell, and Terri Ford. For the exhibition, each artist has picked their favorite subjects as inspiration to create new pieces.

For Ford, a plein-air artist, that subject is landscapes.

From traveling each year to Europe, to her travels through Mexico, Ford’s paintings spark memories of familiar places.

Indigo Desert is the fifth painting inspired by a series of photos of the same spot from a trip to Palm Springs 20 years ago. “I’ve just continued to really like the subject. I’ve done it in various sizes and really loosely,” says Ford.

For the past four years, Ford has taken home the Best Pastel award at the annual Carmel Art Festival Plein-Air Event for her work on sand dunes. The pieces are in high demand, as all have sold right on the spot.

In “Things Remembered” Ford also revisits this favorite subject of hers, and is excited to show her studio work of the sand dunes.

From recent trips in Europe, other pieces of Ford’s include the Lot Valley in the South of France, and the Pont Neuf Bridge in Paris. “I’ve painted the bridge many times and different angles. This time I am painting from a completely different vantage point,” she says.

For more information about her upcoming workshops, including a June trip to France, visit her website at www.terrifordart.com. www.knowltongallery.com

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Expressions! Selections The Grand Theatre Center for the Arts and the Tracy Art League present “Expressions!

Selections,” featuring about 30 honored works from the annual Expressons! art show. Curator’s Gallery Talk with Guest Artists April 3, 1-3 p.m.

Grand Galleries, Tracy, www.atthegrand.org April 9-11

Painting the Still Life Indoors & Out Sign up now for this oil painting workshop taught by nationally-exhibited artist Gay Faulkenberry. Class will run 9 a.m.-4 p.m.

Knowlton Gallery, Lodi, (209) 368-5123, more information online at www.knowltongallery. com April 22–May 19

Student Art Exhibition & Awards Competition Gallery Hours Tues 11 a.m-4 p.m., Wed-Thurs 11 a.m-6:30 p.m., Friday 11 a.m.-1 p.m. Posted Saturday Hours April 24, 11 a.m.-3 p.m. Opening Reception April 22, 5-7 p.m. Free and open to the public. LH Horton Jr Gallery, San Joaquin Delta College, Stockton, (209) 954-5507, www. deltacollege.edu/div/fineart

april 2010

Paintings • Prints • Photography • Art Glass Ceramics • Sculpture • Jewelry • Cards

April at the Grand!

Soweto GoSpel Choir

This magnificent 52-strong choir leaves all who hear it stunned with emotion. Earthy rhythms, rich harmonies, a cappella numbers, energetic dancing and colorful costumes create an awesome mix.

www.tidewaterartgallery.org Monday-Friday 10am-5pm

APRIL 3 • 8 PM

BreakfaSt tiffany’S

at

l Dellinger •• •

a L a ••

115 S. School Street, Lodi 209-368-5123 • www.KnowltonGallery.com

APRIL 11 • 2 PM

lone Star and laundry & BourBon

The New

Children’s

Tracy Performing Arts Foundation

This two-act play takes place in a small Texas town and centers around Elizabeth coming to terms with her husband’s turmoil since his recent return from Viet Nam.

Ballet Theatre TICKETS AVAILABLE AT LODI HUTCHINS STREET SQUARE BOX OFFICE $8

125 South Hutchins Street Lodi, CA

(209) 333-6782 www.sanjoaquinmagazine.com

ARTS LEADERSHIP ALLIANCE

This romantic comedy was nominated for 9 Academy Awards and won for Best Song and Best Musical Score.

Audrey Hepburn plays an eccentric playgirl who becomes involved with a writer.

Rumble in the Snow, pastel by Gil Dellinger

Evening performance, open to the General Public ONE NIGHT ONLY, Friday May 14th, 7pm

••

PHOTO: ERIC GRISWOLD PHOTOGRAPHY NEW CENTURY PLAYERS, MILWAUKIE, OR

APRIL 16 & 17 • 8 PM APRIL 18 • 2 PM

Grand Theatre Center for the Arts 715 Central Avenue, Tracy, CA 95376

TICKETS: 209-831-6TKT (6858) • www.atthegrand.org BOX OFFICE: Mon-Sat, 10 AM-6 PM

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OUT&ABOUT

I PLAYERS, PARTIES & PREMIERES

Pedaling Paths to Independence 21

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1. Cath Tendler-Valencia, Sunny Miyasaki 2. Mark Gibbons, Maggie Miller, Jared Miller 3. Jennifer Boylan, Ralph LeMeur 4. Judy Michener, Michael Goble 5. Jonathan Czarney, Stacy Alseth

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Lodi Wine and Chocolate Weekend

Valentine’s Day weekend, February 13-14, wine and chocolate lovers from all over the Central Valley headed to Lodi wine country to visit the over 40 wineries with open doors and special events.

1. Heather Garcia, Melissa Snyder, Melissa Miller, Kelly Viveiros 2. Katie To, Jan Olson 3. Marianna Moles 4. Mike and Julie Coldani 5. Larry and Sande Garcia

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april 2010

This page: Matthew james; Opposite page: [top] Brenda Hartshorn; [bottom] Matthew james

Cyclists from all over San Joaquin met in Linden February 27 to support the Community Center for the Blind and Visually Impaired, and were rewarded for their efforts with a post-ride meal.

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Women of Achievement Awards

The evening of February 15 at the Stockton Golf and Country Club, the San Joaquin County Commission on the Status of Women honored females who’ve excelled in their chosen career.

1. Mateenah Okanlawon, LaVenna Gray, Linda Cumby 2. Esther and Gary Haynes 3. Congressman Jerry McNerney 4. Alexandria Farley, Betty Haynes 5. Dr. Joe and Dorothy Serra 6. (clockwise from top left) Pat Meredith, Bev Blum, Judith Jones, Sue Harper, Mary Lois Thompson, Daphne Shaw, Jane WagnerEyack, Colleen Foster 7. Aurlia Vrandecic, Anthony Sedillo, Silda Koeppen

www.sanjoaquinmagazine.com

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OUT&ABOUT

I PLAYERS, PARTIES & PREMIERES

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San Joaquin International Film Festival

February 19 brought Opening Night of the third annual San Joaquin Film Fest, with a screening of the festival’s opening film selection and a gala at Stockton’s Empire Theatre.

1. Carlos Davalos, Cheryl Tom 2. Arlene Galindo, David Schmidt, Shane Williamson, Sophoan Sorn 3. Barbara Walker, Sonia Flanders 4. . Wendi and Bill Maxwell, Carl Bryant, Elizabeth and Perry Johnson

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Tidewater Souper Supper

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The Tidewater Gallery’s annual fundraiser was held February 5, when arts supporters dined on soups and took home artist-created ceramic bowls, all to further this Stockton gallery’s efforts.

1. Rebekah Burr-Siegel, Vince Perrin 2. Gene and Judy Mullen, Cyndi Esenwein 3. Rex Buethe, David Wellenbrock 4. Todd Burgher, Jennifer Burgher, Lucia Orta, David Nelson 5. Nichole Danielson, Alejandra Vera 6. Joelle Aud, Carol Hirota, Ladell Stonecipher 7. Kingston and Desiree Bogaard, John Niemi

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april 2010

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