BLAZIN’ CAJUN

RESTAURANTS | WINE | DRINKS | SWEETS wine dine 209

RARE AND RELAXED SEAFOOD DINING IN STOCKTON

Bubbling seafood boils, pots of fresh ingredients, the freedom to have the seafood you want, the way you want, in a friendly environment – it doesn’t get any better! Dive into an exceptional dining experience that will leave you feeling like you just spent an afternoon on the beach at Stockton’s own Cajun restaurant, Blazin’ Cajun. That’s just what Owner Sam has in store for you with her fun, laid-back dining experience where you’ll feel just like a guest in her home—and she wouldn’t want it any other way.  BY ANGELA RUDOLPH / D DAN HOOD Sam has worked hard to make your Check out more info on our Wine Club at MacchiaWines.com and at >>

dining experience, memorable, easy, and carefree at Blazin’ Cajun. She started dreaming about opening her own place years ago and it finally happened in February 2020. “Cooking has always been my passion and a huge stress reliever in my life,” says Sam. Her dinner guests would often rave about her seafood boil and ask if she ever considered opening a restaurant. “I, of course, never admitted it back then, but it’s always been my secret desire to open up my own place,” Sam admits. With her determination, belief in what she’s doing, and her tenacity, Sam has been able to make Blazin’ Cajun thrive.

For food, start your meal with the house fries, perfectly seasoned French fries topped with shrimp and a drizzle of white garlic sauce. Then, slip into nirvana by either taking a trip to “The Bay” their signature dish (a seafood boil bucket that includes a half pound of snow crab legs, a half-pound of headless shrimp, two ears of corn, and two servings of potatoes, all cooked flawlessly by Sam and her team of customer-focused staff), or create your own bucket with ingredients of your choice. Families might want to go ahead and order “The Sea,” a bucket sized to feed a family. It has two pounds of crawfish, king crab legs, head on shrimp, and lobster tail—basically it’s the ocean in a bucket. No evening would be complete without dessert. Sam is a big believer in something sweet to bring a scrumptious end to any meal. They offer both churros and beignets, but Sam is a sucker for the beignets, and rightfully so. Soft, delicious pieces of dough deep fried and lightly powered with sugar?—sign us up! When you dine in, grab a beer or a cocktail to enjoy with your meal. Blazin’ Cajun has a full bar so you can wet your whistle and sip on anything that strikes your fancy. Many customers enjoy micheladas with their seafood, enhancing the flavors these dishes have to offer.

The atmosphere at Blazin’ Cajun is perfect for date nights, doing something a little out of the ordinary with friends, or enjoying some family time. “It’s [a] comfy, cozy, wear your flip-flops type of a place,” explains Sam. A great spot to keep things low key and casual while enjoying some really scrumptious food with people you care about. With plenty of patio seating as well as a very comfortable dining room, Blazin’ Cajun is a great choice, year-round. You might even run into Sam while you’re there, and while she’s usually in the kitchen making sure things are running smoothly in the heart of the restaurant, she also makes her rounds. Sam says, “I know how important the dining experience is to people, so I like to chit chat with the customers and make sure everyone’s enjoying themselves.”

BLAZIN’ CAJUN

125 Bridge Pl., Stockton (209) 594-0581

IT’S TAPAS TIME

FOUR MOUTHWATERING

APPETIZERS TO TRY

BY MEGAN MEINTASIS

TOMA BREAD

Sitting around a table of family and friends, sharing in delicious food and delightful conversation is a gift that most of us won’t be taking for granted any time soon. With that in mind, we’ve rounded up some of the tastiest tapas in town. So grab your purse, and your people - it’s tapas time!

FETA CHEESE TRIANGLES With elegant patio dining, prime locations in both Stockton and Lodi, and a menu full of mouth- watering entrees, Papapavlos is the perfect spot to meet up and share in a tapa or two. If you’ve not tried the Feta Cheese Triangles, you’re missing out. These buttery Filo triangles are filled with feta cheese and baked until they’ve turned a beautiful golden brown. Order with a side of tzatziki or hummus, you’ll be glad you did!

PAPAPAVLO'S BISTRO & BAR

501 N. Lincoln Center, Stockton (209) 477-6133 Papapavlos.com TOMA BREAD Located in the heart of Lodi’s wine country, Towne House Restaurant is the picture of elegance and serenity, with a menu to match. If you’re looking for a truly decadent tapa, the Toma bread is sure to suit your fancy. House made brioche stuffed with whipped cream cheese, toma cheese, and fresh herbs: it doesn’t get much better than that!

TOWNE HOUSE RESTAURANT

2505 W. Turner Rd., Lodi (209) 334-6988 WineRose.com BRUSCHETTA With a patio that takes you straight to Italy, and a menu that leaves you saying, “Momma Mia, that was good,” Lodi’s Pietro's Trattoria is truly a local gem. All of the dishes are served family style and meant to be shared, so it’s the perfect place to go for tapas. You can’t go wrong with ordering the bruschetta...grilled ciabatta bread topped with fresh tomatoes, garlic, basil, and olive oil, it’s a classic taste that never gets old!

PIETRO'S TRATTORIA

317 E. Kettleman Ln., Lodi PietrosLodi.com (209) 368-0613 HUEVOS DIABLO Family owned and operated since 1993, Bud’s Seafood Grille is a local seafood staple. But, seafood isn’t the only thing on the menu worth ordering. If you and your crew are in the mood for something spicy and satisfying, the Huevos Diablo has your table’s name on it. Served up as four spicy and filled egg halves sprinkled with hot paprika, it’s a flavor explosion!

BUD'S SEAFOOD GRILLE

314 Lincoln Center, Stockton (209) 956-0270 BudsSeafood.com

IT’S WHITE WINE SEASON

BY NORA HESTON TARTE / D SUZANNE LEDBETTER

It’s a hard time of year for those red-only drinkers. As we head into hotter months when a glass of wine on the porch on a Sunday afternoon sounds delightful, we know sipping anything darker than a rose is going to be hard. And while certain syrahs and pinot noirs can be pleasant with a nice chill, it’s best if we can give into the blanc varietals at least for a few months. But what if you swear a sauvignon blanc and chardonnay just aren’t for you? Luckily, not only is it possible to find these two varietals that don’t evoke the same strong flavors of lemongrass and buttery oak respectively, but there is also a world of other whites available right here in Lodi that offer more options for those white wine drinking months. 2019 ALBARIÑO TERRA ALTA VINEYARD Lodi’s hot climate is ideal for Spanish varietals and Bokisch Vineyards is one of the best places to dive into a cool albariño. As a white wine, it’s surprisingly complex, and as the estate’s flagship wine, it earned 90 points from Wine Enthusiast.

MUSCAT 2019 Mettler Wine creates this dessert vino with floral aromas of honeysuckle and orange blossom punctuated by flavors of stone fruit and mandarin oranges. The delicate mouthfeel is a pleasing balance to the wine’s sweetness.

2020 FIANO Oak Farm Vineyards brings this estate-grown Southern Italy varietal to California with vibrant notes of buttered pecan, honey, and lime rind. The brand-new wine scored 94 points and was named Platinum at the 2021 Winemaker’s Challenge International Wine Competition. LUDICROUS 2018 WHITE WINE From Macchia (once “the spot” for red wines), the introductory white wine is an awardwinning blend with accolades from the Sunset International Wine Competition.

2018 ‘MEAN WANDA’ UNOAKED CHARDONNAY For those who don’t like the buttery/ oaky qualities many chardonnays are known for, this rendition from Viaggio Estate & Winery will be pleasing on the palette. Subtle flavors of apple and peach match the wine’s aromas.

2019 ARCHGATE PINOT NOIR ROSE If you’re looking to walk the line between red and white varietals, this local’s delight from

Weibel Family Winery

and made from pinot noir grapes boasts Bing cherries, pomegranate seeds, and white peach on the nose with a dry finish of strawberries, watermelon, and blood orange flavors.

CLAIRETTE BLANCHE 2019 This rare varietal from Acquiesce Vineyards is complex, blending floral aromas and sweet fruits with almond and a spicy quality that lingers on the acidic finish.

2019 MARKUS JOEY INSIEME Another award-winner, scoring 90 points from Wine Enthusiast, this Markus Wine Co. dry Torrontes has a chalky texture as well as flavors of white pepper and grapefruit.

cravings

SUMMER’S SIMPLEST SUPPER

DIY POKE BOWL

BY SUZANNE LEDBETTER

This authentically Hawaiian dish has made its way from the tropical islands of Hawaii to the mainland—and we are ALL about it! Poke is the quintessential summer supper. You don’t have to fire up the grill or heat up the stove, just slice up your favorite fresh fish, add some toppings of your choice, and enjoy a taste of the tropics. Poke (pronounced poh-kay) translates to section or slice, and refers to fresh fish that can be served as an appetizer or main course. The opportunities are endless and nutritious, too, but we’ve got a couple tips on making it the best. Check out our recipe below. It’s a glorious concoction of sushi-grade ahi tuna, sweet onions, soy sauce, sesame oil, macadamia nuts, and scallions. Enjoy!

POKE ESSENTIALS RECIPE

1 lb. sushi grade tuna 1 ½ tbsp. soy sauce ¼ tsp. ginger 1 tbsp. sesame oil ¾ tsp. Hawaiian salt ¼ c. thinly sliced Maui yellow onion ½ c. chopped green onion 1/8 tsp. gochugaru powder 1 tbsp. finely chopped toasted Macadamia nuts 2 c. steamed rice 2 c. leafy green of choice Vinaigrette (Optional) 2 tbsp. soy sauce 2 tbsp. rice vinegar 2 tbsp. olive oil 1 tbsp. toasted sesame oil 1 tbsp. honey 1 tbsp. freshly squeezed lime juice

DIRECTIONS

Cook sushi rice and keep warm. Place all ingredients for the vinaigrette in a mason jar and shake vigorously. Place in the refrigerator until ready to serve. Divide greens amongst all bowls. Divide rice equally. Layer with ingredients and drizzle with the sesame vinaigrette. Garnish with your favorite toppings.

TOP IT OFF

When it comes to toppings,let your imagination run wild! If you like it, use it!

Edamame

Spring onions

Avocado

Wonton chips

Toasted coconut

Chopped pineapple

Chopped mango

Mandarin oranges

Sliced almonds

Crispy fried onion rings

Fresh jalapenos

Pickled purple onion

Fresh mixed greens

Cucumber

Shredded carrots

Radishes

Fresh herbs

Sesame seeds

GET THE GOODS

Hard to Find Sushi-Grade Tuna

SAKURA JAPANESE GROCERIES & GIFTS 4343 Pacific Ave. Stockton, (209) 477-3939 SakuraGroceries.com This authentic Japanese market will be your go-to spot for all things poke. From hard-to-find toppings to the freshest fish around, stop here to get the good stuff.

EDITOR’S TIPS

• Choose high quality sushi-grade tuna • Tell your fish monger what you are looking for • Prepare just before serving • Slice tuna into 1-inch cubes • Slice fish against the grain • Use Japanese sushi sticky rice for the most authentic taste

BarelyBuzzed.net @barelybuzzed

BARELY BUZZED

STEP UP YOUR COCKTAIL GAME WITH

CUSTOMIZED CLASSES  BY FAITH LEWIS / D MISS MAI PHOTOGRAPHY

Summer has a way of running away with our imagination and leaving us on a beach somewhere with a fruity cocktail and not a care in the world. Thanks to Amin Mozeb, at least that perfect homemade cocktail is within reach – even if your mixology mastery doesn’t surpass cracking open a canned cocktail.

“I was able to travel the world as a bartending nomad and train with, consult with, and create with the finest mixologists on earth,” says Amin, who is putting his 15 years of experience to work with Barely Buzzed, his cocktail catering business. His latest addition to the line up? Private and fully personalized cocktail classes. Barely Buzzed’s cocktail classes came about while Amin was looking for creative ways to keep his business afloat during the pandemic. Hosted at The Venue in Lodi, you’ll have the chance to perfect two different cocktails (like “Through the Looking Glass,” pictured) over the course of the 90-minute class. Classes accommodate between six and twenty people and are planned around the theme of your choosing.

Book a private class or keep tabs on Instagram for news on the brunch, around-the-world, and era-themed public cocktail classes that are currently in the works. In the meantime, up your cocktail game with Amin’s stunning floral ice cubes or try your hand at recreating his beginner-friendly “Staycation” cocktail. Because, as Amin will tell you, life is too short for a bad cocktail. FROZEN FLOWERS

Prepare your water: Boil and cool distilled water to limit the impurities and air bubbles that make ice cloudy.

Choose your flowers: Use only edible flowers that have been grown to be eaten (to ensure they haven't been treated with chemicals).

Freeze your ice cubes: Work in layers. Fill an ice tray a quarter of the way with water, add flowers facing down, and freeze. Add more water to fill halfway, and freeze. Fill to the top and freeze again.

STAYCATION 3 oz. fresh coconut water 1½ oz. gin (Amin’s tip: I prefer gin because it gives it more floral notes but vodka or rum works just as well) ½ oz. fresh lemon juice ¼ oz. honey syrup (1:1) 1 oz. seltzer 1 dash orange bitters

Tools: blender

Glass: drained small coconut shell or double Old

Fashion glass

Garnish: orchid and mint sprig

Combine the ingredients in a blender and add 10 oz. of crushed ice. Blend for 10 seconds, then pour into a coconut shell or double Old Fashioned glass and add garnish.

SMITTY’S INCREDIBLE CANDY

IS HERE TO SATISFY WINE COUNTRY’S SWEET TOOTH

BY FAITH LEWIS

You know which local in a white or dark wine pairs best with chocolate version. The steak, chicken, or blend of walnuts (grown seafood feasts—but what about at Smitty’s estate) those wine lovers with a sweet and locally produced tooth? The life-long Lodi pecans give the candy a local and creator of Smitty’s satisfying crunch and a Incredible Candy made it his subtle saltiness that plays mission to craft the perfect off the flavors of your sweet treat to pair with favorite port or medium local wines. His chocolatey to heavy bodied red confections have been in the wine. Not in the mood works for two years and just to pop open a bottle? became available for sale No problem. Smitty’s earlier this year. His 2.5 oz. Incredible Candy is and 5 oz. boxes are available great to add a sweet now at Peltier Winery, Good crunch to your favorite Mills Winery, ice cream or Berghold Winery, cheesecake, mix Michael David into homemade Winery, Ironstone SMITTY’S INCREDIBLE cookies, or as a Winery, and online. The candy CANDY SmittysIncredibleCandy.com @smittysincrediblecandy sweet addition to your charcuterie currently comes board.

Everyone is welcome at Bud’s Seafood Grille. Friendly service, hearty portions, and a range of fish, seafood, pasta, steak, and poultry entrees make Bud’s a great choice for a business lunch, family dinner, or night out for two. Every meal begins with fresh sourdough bread made exclusively for Bud’s by our local Genova Bakery. The covered outdoor patio seats thirty and is the perfect spot to take a break from shopping in Lincoln Center and enjoy a leisurely lunch or even just a drink with a friend or two. We also invite you to come visit the newly renovated bar and dining room which now offers more window tables for a lovely view of Lincoln Center while you dine. While at the bar, take advantage of the nightly deals on bar bites. Please be sure to ask about our banquet and catering services for your special event or holiday party. Full bar and banquet room available. Open for lunch, dinner, and scrumptious Sunday brunch. Happy hour daily with $1.00 off all beer & well drinks 4pm -6:30pm.

BUD’S SEAFOOD GRILLE

314 Lincoln Ctr., Stockton (209) 956-0270, budsseafood.com

Owners Harry and Susan Yu have been a major part of the local economy since 2007 when Mikasa opened its location in Lathrop. Cooking with local produce and only using the freshest fish right from the Bay has always been key to their success. Fortunately the Yu’s chose Tracy for their newest location stocking the full bar with the most extensive liquor, sake, wine and beer selection around. Plus, with happy hour 7 days a week you’ll be sure to get your fill! Mikasa also offers off site catering and a separate banquet room for all your rehearsal dinners, large parties or business needs. Try the special SJM Roll (pictured).

MIKASA JAPANESE BISTRO

2610 S. Tracy Blvd. Ste. 110 Tracy, (209) 830-8288 15138 S Harlan Rd., Lathrop, (209) 858-1818

Nestled on the Brickwalk in Lincoln Center Midgley’s Public House specializes in steaks and seafood, with an extensive appetizer menu and unique desserts. Our bar menu consist of several unique cocktails, fine wines and spirits. We have several dining options including our extensive patio, dining room with floor to ceiling open windows, and a large bar area. We offer several dining options for large parties and do catering of all sizes, including our own food truck, Midgley's Public Truck, that can be rented for private and public events.

Hailed as one of the most authentic powerhouses of Japanese cuisine in the San Joaquin valley, Komachi offers a diverse array of exquisite dishes, ranging from the freshest sashimi to mouth-watering sushi rolls. “Come as a customer, leave as our family.” Hours: Mon - Thur 11AM to 9PM, Fri - Sat 11AM to 9:30PM, Sun closed

KOMACHI SUSHI

307 S. Lower Sacramento Rd. Ste. D Lodi, (209) 334-3131 SushiKomachi.com

Celebrating their 14th year in the Historic Tracy Inn, the chefs at Tracy Thai Restaurant have produced countless satisfied customers, with their wonderfully inventive dishes. The chef makes classics dishes like ‘Pad Thai’ and ‘Tom Kar Gai’ that leave the diner feeling that they have been transported to a street in Thailand. Many of the dishes such as Eggplant prawns, or Garlic Pork reflect a homestyle feel. The Menu is a delight and there are always Lunch and Dinner Specials. The wood panels and decors at Tracy Thai will bring you to a classic home style in Thailand. With a warm, cozy ambiance and delicious food, you would enjoy your meal at Tracy Thai.

TRACY THAI

1035 Central Ave., Tracy, (209) 833-9703

Serving San Joaquin County since 1979 We use ingredients of only the highest quality when preparing our meals. We cook using 100 percent cholesterol-free cooking oils, for a delicious and healthy meal. If you would like to order something not listed in the menu, we will do our best to accommodate you in any way we can. Gift Certificates available.

Mon-Fri: 11am-2:30pm & 5-10pm Sat-Sun: 12pm-10pm

PEKING RESTAURANT

7555 Pacific Ave., Ste. 115 Stockton, (209) 957-0617 pekingstockton.com COME SEE OUR NEWLY REMODELED DINING ROOM & FULL BAR

OUR JUNE PIZZA OF THE MONTH "THE DESPERADO"

Breakfast Lunch & Dinner: Authentic New York Style Pizza • Salads • Soups Sandwiches & More...

2300 W. Alpine, Stockton 209.462.6668

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EVER WONDER WHY THERE’S “RIB” IN “RIBBIT”?

BY FAITH LEWIS

Looking to spice it up some ribs, Rob's Frog Sauce’s with a new BBQ sauce mouthwatering tang and black this summer? San pepper finish is sure to spice up Joaquin County native Rob your backyard barbecue. Ryan has been turning heads Rob's Frog Sauce has and turning ribs around the been winning awards since world with his award-winning 2017, including Kansas rubs and Rob's Frog Sauce. City American Royal Sauce Why frog? Because everyone Competition’s “Best Sauce knows to get that perfect on the Planet” and placing barbecue ribs flavor you need first in the Scovie Awards in to rub-it, rub-it. And then New Mexico earlier this year. you need some sauce. Now it comes in six flavors:

Rob's Frog Sauce is the Original, Sweet & Tangy, perfect finishing sauce to Sweet Chipotle, Manganero bring a little zing to anything (Mango Habanero), Sweet from beef brisket Sophistication, and to chicken or pork Raspberry Chipotle. ribs. Some even Pick some up swear by his sauce at a local Save on watermelon. ROB'S FROG SAUCE Mart Supermarket, But whether you’re looking to sauce up RobsSmokinRub.com @ robs_smokin_rub Lakewood Meat, Fat City Brew & BBQ, or some fruit or slather order online.