San Joaquin Magazine September 2020

2020 THE MAGAZINE FOR THE CENTRAL VALLEY

YOUR GUIDE TO LOCAL WINERIES

&

WHERE TO EAT NOW INDULGE YOUR TASTE BUDS

EDITION MAGAZINE

BREW CULTURE

BREWING LOCALLY IS A FAMILY AFFAIR

THOUGHTS

DECANTED

Oak Farms new podcast invites listeners to explore new wine trends

SUSTAINABLE

SIPPING

In Lodi wine country, sustainability is a way of life

BUZZED

SEPTEMBER 2020  $3.95

CUPCAKES ALCOHOL-INFUSED TREATS

SJMAG.COM

| SEPTEMBER 2020 1

Always Together (But Six Feet Apart)

In these unprecedented times, you can count on Bank of Stockton. We have survived depressions, recessions, economic downturns and uncertainties throughout our 153 year history, and while new challenges occur, you can always count on us as a source of strength and stability for your banking

needs. We’ve helped generations of families and businesses through good times and tough times, and are here for you. Visit a branch near you or check us out online and become part of the Bank of

Stockton family. Together, we will weather this storm and continue to “Withstand the Test of Time.”

bankofstockton.com

SJMAG.COM

| SEPTEMBER 2020 3

What is humankindness?

4

SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

Without humankindness, we’d be just another hospital.

At St. Joseph’s Medical Center we believe that quality health care begins with how kindly we treat each other. So we see patients as people, each deserving compassion and respect. We seek to understand their physical condition but also to hear their hopes and concerns. Because medicine is more effective, and more fulfilling, when delivered with humankindness. This has never been more important to us than now, as we care for our patients and our communities during this pandemic.

Visit StJosephsCares.org to learn more about us and our Centers of Excellence, including our award-winning Heart and Vascular Institute, our comprehensive Cancer Institute and our advanced Orthopedic and Spine Center.

Thank you for voting us “Best Hospital.”

Your recognition of our people and our work means so much to us.

1800 N. California St., Stockton CA 95204 (209) 943-2000 • StJosephsCares.org

SJMAG.COM

| SEPTEMBER 2020 5

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SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

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| SEPTEMBER 2020 13

Contents SEPTEMBER 2020

Features 29 THOUGHTS DECANTED

Local foodies and wine lovers are tuning in to “Thoughts Decanted,” a new podcast focused on beverage industry talk with a Northern California perspective. Started by Oak Farm Vineyards’ Co-owner and Director of Winemaking Dan Panella, Thoughts Decanted invites listeners to explore industry trends, developments, and inner workings as well as all the peripheral interests that come along with it. BY FAITH

29

LEWIS

46

SMILE!... AND EAT HEALTHY

Prevention is the best medicine for your smile, and dental health is more important than you may realize for overall health. What you eat plays a big role. Today’s nutritional approaches to oral health go beyond watching sugar intake. The foods you choose as well as when and how often you eat them not only affects general health, but also the health of your teeth and gums. The good news is tooth decay is preventable with good oral hygiene, regular dental visits, AND a healthy diet. BY DEIRDRE CARLSON

61 SUSTAINABLE SIPPING

In Lodi wine country, sustainability is more than a marketing term. It’s a way of life. Sustainability encompasses all aspects of Lodi wine country.

From the vineyard to the bottle, our local farmers and winemakers continue to lead the nation in their efforts to make sustainability a top priority. BY

61

SUZANNE LEDBETTER

66 BREW CULTURE

When it comes to making beer, SJC brewers are one big happy family, embracing the comradery the industry is known for instead of focusing on competition. “Although many would assume brewers are all competing against each other, that’s not true,” says Steve Altimari, president and brewmaster of High Water Brewing in Lodi. To the contrary, local beer makers say it’s not uncommon for them to lend each other a hand, collaborate, and share ideas and processes.

BY NORA HESTON TARTE

66

124 FALL COLORS IN MAMMOTH LAKES

Mammoth Lakes is an adventurer’s paradise. Year-round the outdoor activities—from skiing and snowboarding to fishing and hiking—beckon travelers from across the world to come for a visit. About four hours from here, the locale is easy to get to, but it sets itself apart. A quaint town near the Cal-Neva border, flanked in pine trees and overflowing with pristine lakes, Mammoth Lakes is the perfect place to escape to on a quarantine road trip, and now is the time to do it. Every fall the area comes alive with color, each meadow bursting with vibrant hues of red, orange, yellow, and gold, creating an epic backdrop for all of your adventures.

BY NORA HESTON TARTE

14

SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

124

EXPERIENCE WINNING

800-822-WINN • JACKSONCASINO.COM 12222 New York Ranch Road, Jackson, CA 95642

Management reserves all rights.

Problem Gambling? 800-GAMBLER SJMAG.COM

| SEPTEMBER 2020 15

Contents

SEPTEMBER 2020

100

38

32

THE 209

WINE DINE 209

112 5 BEST VEGAN EATS

Give us allllll the veggies!

IN EVERY ISSUE

32 HISPANIC HERITAGE MONTH Celebrate culture Sept. 15Oct. 15

100 EAT RAW

Komachi Sushi has great raw offerings

114 CALIFORNIA CHAMPIGNONS Mushroom foraging 101

18 PUBLISHER’S NOTE 118 DINING GUIDE

34 1-CLICK CAR BUYING

Buying a new car can be easy

104 BUZZED CUPCAKES

Frosted Flour offers alcoholinfused treats

36 DOWNTOWN

DRINKS & DISHES

Tracy has a lot to offer

106 KEEP IT SIMPLE

AVE on the Mile’s secret to superb craft cocktails is in the syrups

38 TIME AFTER TIME

House of Clocks celebrates 50 years in business

108 WHERE WE’RE EATING NOW

Take our advice on where and what to eat this month

116 IN SEASON: TABLE GRAPES Crostini, sausage pasta, fall harvest salad 118 TIDBITS

Grecian olive oil, National Pancake Day, and Petit Petite sorbet 131 TECH TALK

Seniors stay connected through technology

40 WATERCOLOR WHIMSY SJC artists love the medium 110 GROW YOUR OWN PEA SHOOTS It takes less than two weeks!

NEXT ISSUE

16

THANK YOU NURSES - WOMEN’S WELLNESS - ABODES

SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

IS YOUR

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| SEPTEMBER 2020 17

from the publisher

POUR US A COLD ONE

READ OUR

FREE

DIGITAL EDITION

@ SJMAG.com 2020

SEP

THE MAGAZINE FOR THE CENTRAL VALLEY

20 JANUARY 2020 WINE DINE 209 / OUR FINEST RESTAURANTS AND WINERIES ALL IN ONE PLACE

YOUR GUIDE TO LOCAL WINERIES

&

WHERE TO EAT NOW INDULGE YOUR TASTE BUDS

EDITION MAGAZINE

BREW CULTURE BREWING LOCALLY IS A FAMILY AFFAIR

THOUGHTS

DECANTED

Oak Farms new podcast invites listeners to explore new wine trends

SUSTAINABLE

SIPPING

In Lodi wine country, sustainability is a way of life

BUZZED

SEPTEMBER 2020  $3.95 SJMAG.COM

CUPCAKES ALCOHOL-INFUSED TREATS

SJMAG.COM

| SEPTEMBER 2020 1

Beer. Our region is overflowing with it. And it’s not just the national brands you can buy on store shelves across the globe either—San Joaquin County has emerged as a notable craft beer region in California, drawing crowds from across the state to this little corner of the world for some quality, ontrend brews in Tracy, Stockton, and Lodi.

We learned a lot about beer this month after talking with some of the premier craft brewers and brewery owners in SJC. From what’s trending to how it feels to be a part of the brew scene, we dove into what brew culture means for most—as well as what their processes are for creating new flavors. What we unearthed might be surprising.

I myself am a light beer drinker. I prefer the cool, crisp taste of something that isn’t too heavy and won’t fill me up. And these beers aren’t hard to come by locally, from the All-American blondes, to the heavier wheats, to the international Kolsch-style beer. But lighter beers are just a small fraction of what exists on SJC’s brew scene. We also found desserty stouts made with graham crackers and marshmallows, fruity mango-infused IPAs flying off the shelves, summer-worthy seltzers, and a bouquet of other flavorful gems we’ll be downing by the glass all year long.

We also learned some interesting statistics about beer in general. For example, did you know California is home to more craft breweries than any other state—by a landslide? In 2019 there were 907 craft breweries registered in the Sunshine State. Colorado—with 425—comes in second (Statista.com). And six of those breweries are right here in San Joaquin County. Perhaps California is heavy with breweries because Western states, according to data, prefer beer and malt liquor to other alcohol types. And the beer we’re turning out as a state is quality. According to the Brewer’s Association, 13 of 50 of the top craft breweries in the U.S. were in California (according to 2019 sales data).

As a result, I’ll be throwing back some extra beers this month, tasting my way through those local breweries inside biergartens (or beer gardens) throughout SJC. And I hope you’ll be joining me on the hunt for the best local brew while the weather is still warm enough to enjoy a chilled brewski on the patio—Cheers!

Happy reading!

TONY ZOCCOLI

tony@sanjoaquinmagazine.com

18

SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

LAST THOUGHTS HERE’S TO GOOD HEALTH Dental health, that is. Did you know that diet is one of the main determining factors of oral health? We’re here with all the tips for keeping your teeth and gums strong and healthy by eating healthful foods that strengthen them, and avoiding foods that cause cavities.

CORRECTION

In our Best of SJ issue, the Voted Best Local Bank copy was inadvertently cut off mid way.

Here is a list of our 3 local winners.

BEST LOCAL BANK Looking for quality banking close to home? Locals know that in order to get the most customized, personal service you should opt for the homegrown neighborhood bank over their national, billion-branch counterparts. Our readers held fast with their top picks from last year. Bank of Stockton once again came out on top for their offering of checking and savings accounts, auto loans, home refinancing, mobile banking, and more.

Headquartered in Lodi and dating back to 1916, F&M Bank customers enjoy the convenience of drive-up tellers and Saturday banking at most locations. BAC Community Bank offers personal and business banking options, as well as investment options.

THANK YOU! FOR VOTING US

BEST COSMETIC SURGEON IN SAN JOAQUIN

SJMAG.COM

| SEPTEMBER 2020 19

LENDING IN YOUR COMMUNITY

Chad DeGraff, owner, DeGraff Development, Inc., with Oak Valley’s Mike Garcia, Commercial Banking Market Manager, 343.7607, and Kristine Griffin, Branch Manager Ripon, 758.8034

“It has been exceptional to work with Oak Valley Community Bank. They simplify the loan process and take the extra step in helping our business grow.”

- Chad DeGraff, Owner DeGraff Development, Inc.

Deep Roots ~ Strong Branches

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Ripon

150 N Wilma Ave 209.599.9430

Branches also located in: SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

Escalon

1910 McHenry Ave 209.821.3070

Manteca

191 W North Street 209.249.7360

Tracy

1034 N Central Ave 209.834.3340

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“Our greatest reward is to see our patients smile again after a challenging health event.”

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| SEPTEMBER 2020 21

Thank you for voting us Best of San Joaquin again!

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Best Pet Boarding 2018, 2019, 2020

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www.CanineCulture.com 22 SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM Visit our website for more information and videos of our beautiful property!

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Red Line does not print. It represents the 3” safety area. Please verify critical elements are within the safety area.

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| SEPTEMBER 2020 23

The Law Offices of

LAWRENCE KNAPP 250 Dorris Place • Stockton, 95204

209-645-1011 • www.LmkLaw.net

PUBLISHER | EDITOR Tony Zoccoli

EDITORIAL

MANAGING EDITOR:

Nora Heston Tarte FOOD & WINE EDITOR: Suzanne Ledbetter TRAVEL EDITOR: Nora Heston Tarte REGULAR CONTRIBUTING WRITERS:

Deirdre Carlson, Faith Lewis, Megan Meintasis Lindsey Rodrian, Angela Rudolph CREATIVE

CREATIVE DIRECTOR: Sybil Watson ASSOCIATE DESIGNER: Lucas Zoccoli CONTRIBUTING PHOTOGRAPHERS

JUSTICE IS LOCAL.

Lawrence M. Knapp

YOUR LAWYER SHOULD BE TOO.

Established in 1993, we have been representing San Joaquin Valley community members and their families for more than 20 years in catastrophic injury cases. Our offices are in the heart of the San Joaquin Valley, not Los Angeles or San Francisco. We are well versed in the local rules and have a deep knowledge of the arbitrators, judges and court system. This unique knowledge and ability to navigate the local system has produced more successful results for our clients. We intend to maintain our status as the leading personal injury firm in the Central Vally by extending our service capabilities and our local presence to meet our client’s needs.

Dan Hood, Ponnie Jackson, Tim Ulmer MARKETING

ADVERTISING SALES MANAGER

Neelam Patel ADVERTISING

Michelle Cox CIRCULATION

DISTRIBUTION Rebecca Ristrim

SAN JOAQUIN MAGAZINE PUBLICATION FAMILY

READ, FLIP, SHARE & ENJOY OUR PUBLICATIONS ON YOUR

MOBILE Device!

SALES OFFICE SAN JOAQUIN MAGAZINE

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318 W. Pine Street, Lodi, CA 95240 Phone: (209) 833-9989

FOLLOW US ON SOCIAL MEDIA facebook.com/sanjoaquinmagazine Twitter: @SANJOAQUINMAG Instagram: SANJOAQUINMAG issuu.com/sanjoaquinmagazine © 2020 Inside Magazines Publishing Company

ALWAYS PRINTED IN THE USA

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SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

Thank You! FOR ALL THE COMMUNITY AND CLIENT SUPPORT KEMPER CPA GROUP IS HERE TO HELP WITH ALL OF YOUR TAX, ACCOUNTING AND FINANCIAL NEEDS Accounting, Audit & Tax • Technology Consulting Payroll & Time Management • Medical Billing Wealth Management • Retirement Plan Services

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Serving the Stockton area for 37 years.

Thanks, for voting us best in San Joaquin. I love being here to help life go right in a community where people are making a difference every day.

George Azevedo Jr, Agent Insurance Thank you for all you do.Lic#: 0505345 718 Lincoln Center Stockton, CA 95207 Bus: 209-474-3285

I see more than a bundle.

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THANK YOU FOR VOTING US BEST CHILDREN’S DANCE STUDIO & BALLET SINCE 2015!

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SJMAG.COM

| SEPTEMBER 2020 25

NOT ALL HEROES WEAR CAPES SUBSCRIPTIONS Subscribing to San Joaquin Magazine ensures that every month you will receive our latest edition right in your mail box. Although we distribute copies to hundreds of area pickup locations, our publication is in high demand and locations often run out quickly.

12 ISSUES FOR ONLY $9.95 (12 ISSUES), OR $14.95 (24 ISSUES)

Subscriptions available through our website at SJMAG.COM, so you don’t miss another issue!

LETTERS TO THE EDITOR Story ideas, manuscripts, or comments can be emailed directly to the managing editor. Please include your name, daytime phone number, and email address.

E-mail NORA@SJMAG.COM

WRITER’S GUIDELINES San Joaquin Magazine is always on the lookout for story ideas and talented freelance writers. To suggest a story idea, email us at NORA@SJMAG.COM. San Joaquin Magazine also accepts freelance contributions, however, there is no guarantee that manuscripts or photography, solicited or unsolicited, will be returned.

TO ALL THE HEALTH CARE WORKERS AND PUBLIC SERVICE PROFESSIONALS ON THE FRONTLINES CONTINUING TO FIGHT AGAINST THE COVID-19 PANDEMIC

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Where the Good Life is YOUR Life.

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FOLLOW US

TRENDS | PEOPLE | CULTURE | STYLE

the

THOUGHTS

DECANTED LODI WINE EXPERTS SPILL ALL IN NEW PODCAST  BY FAITH LEWIS / D

DAN HOOD

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Local foodies and wine lovers are tuning in to “Thoughts Decanted,” a new podcast focused on beverage industry talk with a Northern California perspective. Started by Oak Farm Vineyards’ Co-

owner and Director of Winemaking Dan Panella, Thoughts Decanted invites listeners to explore industry trends, developments, and inner workings as well as all the peripheral interests that come along with it.

“We feel like on a larger scale this region sometimes gets lost,” Dan says. “When people are talking about wine, people think of Napa. If they’re thinking about beer, they’re thinking about Colorado SJMAG.COM

| SEPTEMBER 2020 29

>>

upfront

or San Diego. So, let’s at least talk about what we do, too. Maybe somebody takes notice, maybe they don’t, but we only have ourselves to blame if we didn’t tell anybody we do this stuff.”

Having himself been an avid podcast listener for the last decade, Dan has always been intrigued by the medium and the breadth of options it presented to listeners. He had been tossing

around the idea of doing a winefocused podcast for years, but never had the chance to sit down and flesh it out – until the COVID-19 pandemic gave him some unexpected downtime. It was his now-or-never opportunity to launch the podcast and the team dove in head first.

Dan co-hosts the podcast with his wife and Oak Farm Vineyards co-owner, Heather Panella, and

“Sometimes they have questions and insights I never would have thought of,” Dan says.

“I don’t want this to just be me talking.” their friends and fellow industry professionals, Aaron and Madison Shinn. Each of them brings their own background with the industry (Aaron is a grape grower and Madison works in marketing) and these different perspectives allow them to create a robust conversation for listeners to sit in on. “Sometimes they have questions and insights I never would have thought of,” Dan says. “I don’t want this to just be me talking.”

On top of that, the team will

30

be bringing on guests from every facet of the industry. “We’d be happy to have anyone on from anywhere,” Dan says, adding that while the episodes they have released so far have been largely San Joaquin-centric, they plan to open the discussion up more as well as include all realms of the beverage industry, from beer and spirits to the foods everyone loves to pair with them.

The team does sometimes touch on more technical topics such as wine production, but

SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

when they do, they try to keep it light so no one gets lost in the jargon. Here, too, Dan says it’s helpful to have different backgrounds in the recording studio. “Between the four of us, we all have varying degrees of understanding how some of this works, depending on what we’re talking about,” he says. “A lot of times one of us will go ‘wait, wait, wait. What does that even mean?’ and that’s one of our strengths.”

There’s no doubt that there’s strength in numbers, but when it comes to making a podcast, too many people trying to talk can also present quite a hurdle. And that’s especially true for episodes where the team welcomes two or more guests – like their fifth episode when they invited Joe Ehlers and Charlie Lippert, co-owners of Five Window Beer Co., into the recording studio. So how to you balance the insights brought by so many different perspectives without crowding the conversation? “It’s definitely something that we’re trying to figure out, if having essentially four people asking questions is a good idea,” Dan says, “but at the same time that’s very similar to how it is when we have a conversation around the table.”

In the spirit of inviting the listener along for an authentic conversation, it works. Dan also added that as life starts to get back to normal, it will be harder to get all four co-hosts together for each episode. Who and how many of the hosts actually appear might change from episode to episode.

Dan envisions the podcast being a low-key conversation that listeners can feel they are a part of, so he does his best to steer clear of scripts or post-recording editing.

With little postproduction work to do, the team is able to publish a new podcast for listeners to TUNE IN: tune into on their preferred podcast @thoughtsdecanted platform every Wednesday.

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“Heritage is something you’re born into and it’s important for kids to feel proud of who they are,” — Gracie Madrid

HISPANIC

Heritage Month

A CELEBRATION OF CULTURE AND CUSTOMS  BY FAITH LEWIS As of 2019, the US Census Bureau estimated that 42 percent of San Joaquin County’s population is Hispanic or Latino. For Gracie Madrid, who spearheads efforts to bring cultural events to the community through the Mexican Heritage Center in Stockton, Hispanic Heritage Month is an opportunity for the Hispanic community to keep their traditions alive and teach the next generation of Mexican Americans about

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SEPTEMBER 2020

the history behind these customs.

“Heritage is something you’re born into and it’s important for kids to feel proud of who they are,” Gracie says. “They might have assimilated to the American culture, but that’s really not their heritage.

It’s important for them to know what you do and why you do it, because these are practices that come down from our ancestors.”

Celebrated every year from September 15 to October 15, Hispanic Heritage Month was enacted into law during Ronald Reagan’s presidency in 1988.

The month pays homage to the histories, cultures, and achievements of Americans whose families and ancestors came from Spain, Mexico, or Central and Southern America. Under normal circumstances, the Mexican Heritage Center would host a Mexican Independence Day celebration to commemorate September 16. “That’s the one we really celebrate,” Gracie says, “not Cinco de Mayo.”

The celebration always includes the Grito de Dolores, the battle cry of the Mexican War of Independence, and features traditional dances and music. With ongoing restrictions on large gatherings due to COVID-19, the celebration won’t be possible this year, but Gracie encourages families to celebrate at home. Instead, the Mexican Heritage Center will focus more on the traditions that lead up to Día de los Muertos. The center will welcome the community to build traditional altares (altars) and ofrendas (offerings) to honor their ancestors and loved ones.

Gracie hopes to be able to allow visitors to come in small groups to see the altars.

DATES TO REMEMBER

SEPTEMBER 15: In 1821, Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua gained independence from Spain.

SEPTEMBER 16: Celebrated as Mexican Independence Day, this was the start of the Mexican War of Independence in 1810.

SEPTEMBER 18: Celebrated now as Fiestas Patrias, the day commemorates the 1810 proclamation of the First Governing Body and Chile’s first steps toward independence.

OCTOBER 12: Rather than Columbus Day, many choose to celebrate Día de la Raza, a holiday that recognizes the mixed indigenous and European heritage of modern Mexico.

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GET A CAR: 6441 Holman Rd., Stockton (209) 475-6600 ChaseChevrolet Stockton.com

1-CLICK CAR BUYING BUYING A CAR IS EASIER THAN EVER BEFORE  BY NORA HESTON TARTE Buying a car has rarely been easy. It’s time consuming, it’s stressful, and some people feel like they are being taken advantage of at the dealership. Car dealerships in San Joaquin County work hard to make the car buying process easier, and to reassure customers they aren’t working to screw anyone over, but it isn’t always enough to put the buyer’s mind at ease.

The newest technology in 1-Click Car Buying, however, may just make buying a car the easiest it’s ever been.

Using 1-Click car buying systems allows buyers to complete much of the process online, and not in the face of a sales associate. It’s a model spearheaded by Tesla and then adopted and adapted by other big names like BMW, Porsche, and Cadillac. This cuts down on time spent at a dealership

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SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

and gives a buyer the time and space to evaluate their decisions from the comfort of their home. If you want to test drive vehicles, you will have to step onto a lot. But once you know the vehicle you want to purchase, you can shop for that car online as well as complete other steps in the purchase process.

In times of COVID-19, this fuss-free system has added benefits. For example, you can pick out a new car without stepping foot on a lot. Cars can be picked up after the steps are completed, or the vehicle can be delivered to your home—newly cleaned and disinfected.

“It’s fast, safe, and easy to purchase and service your vehicle,” says John Chase, Owner of Chase Chevrolet.

Chase Chevrolet is one of the local spots offering this system, dubbed the

Chase Chevrolet EasyPassTM, an online shopping tool that walks buyers through the first several steps of the car buying process. “The safety and convenience this offers our community is incredible.

We are providing a better way to buy a new Chevrolet, but more importantly providing our customers with a secure way to purchase anywhere, anytime, from any device,” John says.

With this online system, buyers are able to value their trade, set up payment, and even get pre-approved online. After that, an appointment can be scheduled with the dealership to come in and finish the deal inperson, or you can call and ask about contactless options. The biggest upside is that the online platform is both safe and secure, offering piece of mind for customers.

SJMAG.COM | SEPTEMBER SJMAG.COM | AUGUST 2020 2020

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local explorer

DRINKS & DISHES DOWNTOWN TRACY HAS NEVER BEEN SO TASTY  BY FAITH LEWIS Downtown Tracy has undergone a transformation in the last half a decade, growing from a sleepy suburb that closed by 6 PM to the vibrant gathering place that it is now.

From bistro pubs to breweries and gourmet groceries, we’ve got the places you can’t miss out on when you’re in Downtown Tracy.

PURGATORY CRAFT WHISKEY BAR Pick your poison at Purgatory Craft Whiskey Bar, where the craft cocktails are show stoppers, highlighting some of the more than 200 whiskeys being poured. Or do what manager Josh Duzenski does and order a Seared Ahi Tuna Sandwich to go with your Up in Smoke, the bar’s rendition of a smokey Old Fashion with orange bitters. “The big show is that we take some hickory wood and put that in a mesh strainer with some orange peel and then we torch it,” Josh says. “Then once we’ve chilled up the Old Fashion, we pour that over the hickory wood to put out the flame and create the smoke.”

TRACY THAI A (former) historic California inn is hardly where you would expect to find authentic Asian cuisine, but with that step into Tracy Thai, the ambiance transports you to the streets of Bangkok. Then the food hits the table and you’ll never want to come home. Whether you opt for classic dishes like Pad Thai or Tom Kar Gai or take full advantage of some of the menu’s more inventive offerings, pair it with a Thai iced tea and enjoy.

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

31 W. 10th St., Tracy (209) 597-5397 @purgatorycraftwhiskeybar

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SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

THE | COMMONS Opened in 2014, this gastropub was one of the first to breathe life back into Downtown Tracy. THE | COMMONS has since become known for its contemporary atmosphere and communal tables – to say nothing of the food. The rotating seasonal meal means there’s always something new to try, but owner John Oh says you can’t go wrong when you order a burger. Keep it classic with the T|C Burger or get saucy with the Italiano Burger, each paired with a house-made, bottled cocktail.

49 W. 10th St., Tracy (209) 835-5040 @thecommonstc

DELTA BREWS All are welcome at Delta Brews. For low-key, reggae vibes and your choice of 16 taps, it’s the place to be. Featuring a rotating selection of local and NorCal beers, co-owner Scott Bakker reserves half of the taps for IPAs, with the other half offering a selection of stouts, porters, blondes, and more.

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storefront

TICK TOCK: House of Clocks 208 S. School St., Lodi (209) 369-7961 TheHouseOfClocks.biz

TIME AFTER TIME THE CLOCKS KEEP TICKING AT HOUSE OF CLOCKS AFTER 50 YEARS IN BUSINESS  BY NORA HESTON TARTE / D DAN HOOD Marie and Joe Hohn opened House of Clocks in Lodi in 1970, which means 2020 marks the company’s 50th anniversary, now owned and operated by two of Marie and Joe’s sons, Steve and Chuck, and Chuck’s wife Sandy.

“They would be shocked. I’m pretty sure,” Sandy says of the legacy the three Hohns are continuing. House of Clocks is one of the few clock repair shops still operating in San Joaquin County. But the downtown Lodi shop offers more than repairs, the clock store also sells new and used, antique and modern clocks for purchase.

“Most people ask to see our oldest clocks,” Steve says.

For Chuck and Steve, House of Clocks has been their life’s work.

From a young age the brothers were always helping in one way or another. “Eventually when we were

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SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

old enough, we started working at the shop,” Chuck says. In 1976, a second store was opened that Chuck took the reins on after high school while attending Delta College. Since 2011, however, the operations have been consolidated into the Lodi store.

The duties are divvied up between the three co-owners. Steve and Chuck both handle repair work, skilled at servicing clocks old and new, including large grandfathers in-home and smaller items at the shop. “There are very few brick and mortar repair shops anymore,” Sandy says. “For that matter, very few people even working on clock repair.” All three also sell the clocks in their store, of which there are plenty, ranging in styles, time periods, and more. The walls are lined with everything from nostalgic black and white cat clocks

to new, colorful clocks made for inside and out. Sandy also handles the behind-the-scenes work.

The team attributes a lot of their success to customer service. The long-time San Joaquin residents were born and raised in the area and have grown to love the customers they serve as family, as neighbors.

By answering to themselves, they are able to do things their own way, which means treating every potential customer with respect and honesty.

“Personally I love talking with people and meeting new friends. None of us should take for granted our awesome surroundings and what Lodi has to offer,” Sandy says.

“Downtown is such as nice atmosphere! It is clean, wonderful shops and restaurants and people feel safe walking around,” says Chuck.

SJMAG.COM

| SEPTEMBER 2020 39

NANCY BUCKINGHAM

PATTI KENNEDY

WATERCOLOR

WHIMSY SAN JOAQUIN ARTISTS EMBRACE THE MEDIUM  Creativity grows in the Valley and for San Joaquin County’s watercolor artists, there is no shortage of inspiration.

Patti Kennedy, who has been teaching art with programs like Artists in Schools for nearly two decades, shows her work at the Lodi Community Art Center. “I don’t know if it’s because we live in this area that we all tend to focus on natural things, but water colors tend to work very representationally like with landscapes,” she says not only of her work, which often SEE FOR YOURSELF: features LODI COMMUNITY ART CENTER birds and 110 W. Pine St., Lodi water, but @lodiartcenter also of the other ART EXPRESSIONS OF SAN JOAQUIN artists who 2318 Pacific Ave., Stockton show their @artexpressionsofsanjoaquin work at the Lodi Community Art Center. “The media really does lend itself to the flow of water.”

Patti also works with acrylic and oil paints, but when she puts brush

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BY FAITH LEWIS

to paper for a watercolor the process is completely different.

“To me, using watercolor is like dancing with somebody and you have to go with what they do,” says Patti. “It’s a challenging media. It’s not as forgiving as acrylic and oil paint, [which] are very physical. If I feel the need to be a very physical painter, I will take out my acrylics and just move my brush around and get lots of stuff on there. Water color is like constantly working on a puzzle. With watercolor I work from light to dark and once I get my light things dark, I can’t get them light again. With acrylic or oil, I can always slap more paint on top.”

As much as watercolor lends itself to natural scenes, it also can also offer a whimsical element to more abstract art and Nancy Buckingham has learned to embrace watercolor’s unpredictability for just that.

“I’m going a different direction,” Nancy says. “I’m not really a landscape painter. I’m definitely more passionate about florals and

SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

NANCY BUCKINGHAM

whimsical flowers that aren’t really flowers.”

Also an oil and acrylic painter, Nancy pairs watercolor with other forms of media to achieve the finished pieces she envisioned. “I cut old paintings up into little stripes and glue them all down and then I put down a base of watercolor,” Nancy says of how she employs different forms in her art. “It creates a textured bottom layer that adds that definite interest.”

Both Patti and Nancy have found great artist networks in the county and are actively involved with Lodi Community Art Center and Art Expressions of San Joaquin respectively. Both organizations offer opportunities and support to artists, serve as an outlet where they can sell their work, and host classes for novices.

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healthy teeth

FAVORITE FOODS

for HEALTHY

TEETH

FOODS TO AVOID

FRUITS & VEGETABLES ARE NOT ONLY GOOD FOR YOUR OVERALL HEALTH BUT YOUR DENTAL HEALTH AS WELL!

 BY DEIRDRE CARLSON

In addition to eating healthy foods, you should avoid or limit specific types of foods that can harm teeth and gums. According to the American Dental Association, this includes:

LEAFY GREENS Vegetables that are juicy and leafy are some of the best foods for your teeth.

Cabbage, Swiss chard, spinach, kale, and lettuce are all great choices.

Loaded with vitamins and minerals that are all necessary to help maintain and improve your oral health. The nutrients found in dark leafy vegetables like spinach and lettuce contain high amounts of magnesium, vitamin A, vitamin C, beta carotene, calcium, and magnesium.

Because phosphorous is stored in the teeth (your bones), these minerals are helpful in maintaining overall body balance.

42

CARROTS, CELERY, AND ROOT VEGETABLES Munching on carrots and celery is a great way to keep your teeth healthy. When you chew foods that are crunchy and high in fiber, they not only stimulate the gums, but also help generate mouth cleansing saliva. Strong, healthy gums are important to keeping teeth healthy, too. Not to mention, these foods are also good sources of betacarotene, which your body needs to create vitamin A , a nutrient essential for building strong teeth.

SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

CITRUS

APPLES

BERRIES

Citrus fruits are good for oral health because they have a large amount of vitamin C. Chewing fiberrich, fresh fruits massages gums, helps clean teeth, and increases salivation, which can neutralize the citric and malic acids that citrus fruits leave in your mouth. Our favorite fruit choices are oranges, pears, and watermelons. And be sure your diet includes citrus and other fresh fruits rich in vitamin C, such as apples, pears, strawberries, pineapples, tomatoes, and cucumbers –all rich in vitamin C.

You know that eating an apple a day can keep the doctor away.

Well, this includes the dentist, too.

Apples, which dentists like to call ‘nature’s toothbrush’, are a great snack because they are fibrous. Eating an apple can help clean teeth until you brush and floss. Try to avoid apple juice, however, because the added sugar can contribute to tooth decay.

Enjoying a fresh apple though can stimulate gums and reduce cavitycausing bacteria that builds up in the mouth.

Cranberries, blueberries, raspberries, and other plant foods rich in antioxidants may prevent the attachment and colonization of bacteria and pathogens on teeth.

Compounds found in cranberries have actually been linked to disrupting the enzymes associated with the bacteriaforming process that leads to plaque and tooth decay.

CANDY: lollipops, taffy, mints, chocolate, and caramel SUGARY BEVERAGES: soda, sports drinks, juice, lemonade, and sweetened tea or coffee FLAKY FOODS: Crackers and chips tend to stick between teeth.

STICKY, DEHYDRATED FRUIT: Sticky fruits can lead to cavities.

Opt for fresh fruit instead.

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| SEPTEMBER 2020 43

dental health

THREE COMMON MYTHS BUSTED ONLY SUGAR CAUSES TOOTH DECAY Eating too much sugar—especially processed sugar—does increase your risk of tooth decay. As the sugary food is broken down, it feeds the plaque-creating bacteria in your mouth and worsens the acids that can wear away the surface of your teeth.

But even if you do not have a lot of sugar in your diet, you'll still be at risk of cavities if you don't brush and floss correctly.

DIET DRINKS ARE BETTER FOR YOU

FUNCTIONAL FOODS

for GOOD DENTAL HEALTH  BY DEIRDRE CARLSON

Research has shown that a healthy diet that contains so-called 'functional foods' can benefit our oral and general health. Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Basically, these foods can promote optimal health while simultaneously helping to reduce the risk of disease. Here is how to get the most out of functional foods to promote good oral health.

THE DEVIL IS IN THE DETAILS A diet that promotes good oral health is not just about the foods you eat or avoid — when and how you eat them is just as important. One way to protect your teeth is by eating raw/fresh foods at the end of meals. This helps to clean teeth and massage gums while generating more saliva to wash away extra food particles left after a meal.

The order in which you consume food and beverages, dubbed “food sequencing,” is extremely

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SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

important and may help to prevent tooth decay.

Try eating acid neutralizing foods after acidic foods or sweets to help prevent prolonged acid attacks to your teeth and help prevent cavities. The best examples are dairy products, melons, green vegetables, and healthy fats. Also, be sure to drink plenty of water during and after meals to help wash away sugars and acids left from snacks and meals.

SNACK HEALTHIER Instead of snacking on sugary or acidic foods throughout the day, try eating these foods just during meal times in order to minimize the amount of time teeth are exposed to the sugar and/or acid.

The body produces more saliva to help digest larger meals, which washes away more food and helps neutralize harmful acids before they can attack teeth. And eating fresh vegetables and fruits after a larger meal can help remove material that has adhered to the surface of your teeth.

It is not just the sugar in soft drinks that damages your teeth – it is also the acidity. Over time, sugarfree fizzy drinks can cause just as much wear to the enamel, potentially leading to heightened sensitivity, cavities, or even tooth loss.

The natural sugars in some fruit juices can be just as damaging. For a healthy alternative to soft drinks, nothing beats plain water.

AFTER EATING, BRUSH AS SOON AS YOU CAN This is often said but not always correct.

While it might be tempting to freshen up after snacking, you should never brush immediately after eating. This is because your teeth will be weaker due to the immediate change in the pH level in your mouth, meaning you could damage the enamel.

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Insurance accepted Including Medi-Cal

(916) 692-9598

Roseville

COMPLIMENTARY Exam + X-rays

1565 Eureka Rd, Ste 5 Roseville 95661

For New Uninsured Patients.

Not valid for patients with contracted insurance plans.

Coupon may not be combined with any other offer.

(916) 580-2350

Present coupon at visit. REFERRAL CODE: AD-SAN JOAQUIN

At Wheeler Orthodontics our #1 goal is to provide the highest quality orthodontic care in a family-based, high-technology practice. We offer a unique orthodontic experience that is fun, affordable, interactive, and effective. We maintain the most advanced procedures and equipment available, including digital radiography, digital photography, and advanced computer graphics, to ensure that every patient achieves a healthy and beautiful smile.

Cameron R. Wheeler, DDS, MS Board Certified Orthodontist 4568 Feather River Dr., Ste. D,Stockton PHONE: 209.951.0151 • FAX: 209.951.1235 www.wheelerortho.com THANK YOU FOR VOTING US BEST ORTHODONTIST IN SAN JOAQUIN

FREE CONSULTATIONS RECEIVE 10%OFF TREATMENT!

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| SEPTEMBER 2020 45

dentistry patients’ overall health. “Things that stain teeth typically are coffee, tea, and wine. While we like all healthy foods, acidic foods are most damaging to teeth. It is important to maintain a balanced diet.”

This involves eating a variety of foods from each of the five major food groups.

FRESH FRUITS AND VEGETABLES HELP KEEP TEETH HEALTHY

SMILE!…

& EAT HEALTHY A HEALTHY DIET MEANS HEALTHY TEETH  BY DEIRDRE CARLSON

Prevention is the best medicine for your smile, and dental health is more important than you may realize for overall health. What you eat plays a big role. Today’s nutritional approaches to oral health go beyond watching sugar intake. The foods you choose as well as when and how often you eat them not only affects general health, but also the health of your teeth and gums. The good news is tooth decay is preventable with good oral hygiene, regular dental visits, AND a healthy diet.

While good oral hygiene is critical for keeping our teeth healthy and clean, it isn’t the only factor at play. By eating the right

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foods and avoiding the wrong ones, you can ward off cavities and reduce your risk of gum disease. Before you make out your next grocery list, learn how to choose the best foods for promoting healthy teeth and gums. Like every other part of your body, your teeth and gums require proper nutrition to function their best. This means getting enough of the right kinds of minerals, which serve as building blocks for your teeth and its protective enamel. At the same time, certain foods also contain natural chemical compounds, which can inhibit the growth of harmful oral bacteria.

Dr. Lester Low, DDS, a family and cosmetic dentist in Stockton, stresses the importance of diet, oral hygiene, and oral habits that relate to

Ongoing research indicates that antioxidants and other nutrients found in fruits and vegetables may strengthen immunity and improve the body’s ability to fight bacteria and inflammation, all of which can help protect the teeth and gums. The best foods for healthy teeth are fresh fruits and veggies because of their nutritional and mouth health benefits. For example, crisp fruits and raw vegetables, like apples, carrots, and celery, help clean plaque from teeth and freshen breath.

Leafy salad greens contain lots of folic acid, which promotes a healthy mouth and supports cell growth throughout your entire body. Many fruits and vegetable contain lots of antioxidant vitamins, such as vitamin C, that help protect gums, and other tissues from cell damage and bacterial infection. For healthy teeth and gums, look for seasonal fruits and veggies in your local grocery or farmers market.

TIMING IS EVERYTHING A diet that promotes good oral health is not just about the foods you eat or avoid. When and how you eat them is equally important. Foods that take a long time to chew or that you hold in your mouth can damage teeth as they retain sugar in the mouth longer than other foods. Instead of snacking on sugary, carbohydrate-rich, or acidic foods throughout the day, eat these foods just during meal times in order to minimize the amount of time teeth are

Thank You for voting Kids Care Dental & Orthodontics

BEST CHILDREN’S DENTIST 7 years in a row!

At Kids Care Dental & Orthodontics, we’re fanatical about creating a lifetime of happy smiles. That’s why we’re a practice for kids.

We’ve set up a different kind of dental practice that delivers fun, not fear. So your kids get stress-free dental visits—and beautiful, giggly smiles.

ay!

Schedule Tod

209.729.0214

S TO C K TO N / LO D I / T R A C Y / M A N T EC A

Our services: preventive Care dental X-rays cleanings braces and invisalign treatment SJMAG.COM

| SEPTEMBER 2020 47

dentistry

exposed to acid. In addition, the body produces more saliva to help digest larger meals, which washes away more food and helps neutralize harmful acids before they can attack teeth.

Dr. Caressa Louie, DDS, at Stockton Dental Care explains that from dental perspectives, we would like to regulate the meal/snack time instead of constantly eating all day. “This way we can better control the plaque on our teeth and neutralize the PH of our mouth. When we snack constantly, there is not enough time for the saliva to neutralize the PH of our mouth after eating, and starchy snacks leave tenacious soft plaque on our teeth which contribute to the development of [tooth] decay and periodontal disease.”

WHAT ELSE CAN HELP? When it comes to the health of your teeth, you really are what you eat. Sugary foods, such as candy and soda, contribute to tooth decay. One of the first areas to decline when your diet is less than ideal is your oral health, according to the American Dental Association (ADA). Try making these foods more of a treat instead of a staple in your diet.

Kids love to snack on things like crackers, chips, and candy. The most important thing we can do to help limit the risk of tooth decay is ensure kids develop good oral hygiene habits. If they keep plaque from building up

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on teeth by brushing and flossing, the risk for decay will still be pretty low. Simply put, if kids get the food debris off of their teeth quickly, they decrease their risk of tooth decay. For toddlers, parents should be brushing and flossing for them. As children age, allow them to brush and floss on their own, but monitor and follow up to make sure all areas of the mouth are clean. Teens need to spend even more time on their oral hygiene each day to limit risk.

Teenagers sometimes “forget” to brush so parents need to check to ensure they’re maintaining good oral hygiene.

Just remember to choose sugary foods less often, eat a variety of foods emphasizing fresh fruits and veggies, avoid sugary, carbohydrate-rich, or acidic foods between meals, and brush your teeth with fluoride toothpaste after you eat.

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THANK YOU FOR VOTING US THE BEST COSMETIC DENTIST

SNACKING SMART FOR HEALTHY TEETH Read our 750+  Reviews at: SmilesDoctor.com

Both kids and adults love to snack, but snacking can pose challenges to keeping teeth healthy. Smart snacking involves both strategic snack-time planning and choosing certain types of foods.

WHY IS SNACKING MORE LIKELY TO PROMOTE TOOTH DECAY? The bacteria that cause dental cavities feed on any carbohydrate source we eat – sugar, bread, potatoes, rice, crackers, chips, pretzels, gummies, fruit snacks, juice, etc. The bacteria eat the carbohydrates and convert them to an acid. More acid equals an increased risk for cavities. Our saliva can help to cancel out the effects of the acid.

However, if we snack throughout the day, the continuous production of acid overwhelms the saliva’s ability to buffer or counteract the acid and cavities are more likely to develop.

EXPERIENCE THE DIFFERENCE

You will appreciate the personal service that each patient receives from Dr. Lester Low and the caring staff. Their commitment for excellence will make each visit a positive experience towards good health.

Don’t like going to the Dentist?

I LOVE going to my Dentist!

“Thank you Dr. Low for the excellent dental care I get from you and your staff. You, Dr. Low, are also an artist. I say this with conviction when I smile in the mirror.”

— Alexia M.

Dr. Lester Low, D.D.S. 3133 West March Lane | Suite 1090 | Stockton

209.474.3333

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WHAT IS CONSIDERED ‘SMART SNACKING’?

Smart snacking is about limiting how often we are snacking in between meals and choosing foods that are better than others in terms of type and texture.

It’s better to have the whole snack at one time, rather than a little bit all throughout the day. It’s also helpful to limit snacking on carbohydrates and processed foods as much as possible.

According to Dr. Funto Ayanleke, DDS at Children’s Choice Dental Care in Stockton. “We recommend fruits such as grapes, strawberries, and bananas and advise our patients to stay away from sugary drinks and foods that have high sugar content.” Limiting foods that are chewy and sticky helps, too. These foods can get stuck in the grooves of the back teeth and can sit on the teeth for long periods of time increasing the risk for cavities.

WHAT ARE BETTER SNACK CHOICES? For many reasons, including keeping teeth healthy, whole foods that are minimally processed (like an apple) will always be better than processed carbohydraterich foods (like sugar-sweetened applesauce).

Snacks that are higher in protein and lower in carbohydrates make especially good choices. Nuts and cheese are great in this regard and also help build strong teeth.

Even though they may contain some sugar, fruits and vegetables are a good choice as they provide many important nutrients.

Harder or crunchy options like apples, celery, and carrots are especially good snack choices.

DENISTRY PROFILES

Todd A. Franklin, DDS

|

Cosmetic & Comprehensive | Dentistry for your entire family

Dr. Franklin and his talented team are ready to show you why your next dental visit will exceed your expectations. “We understand the importance of a healthy, attractive smile and have dedicated ourselves to help make that a reality for every one of our patients.

We want our patients to feel and look confident and youthful.” This dedication has rewarded them with the “Best of Lodi” and “Best of San Joaquin” for over 10 years.

Dr. Franklin is the premier cosmetic & reconstructive dentist in the Central Valley. He has his Mastership in Aesthetic Dentistry from the world renowned Aesthetic Advantage at NYU in New York City. He is the Founder & Program Director for the Pacific Aesthetic Continuum in San Francisco, Orange County, Chicago and New York City. He is the past Program Director & Senior Instructor for the California Center for Advanced Dental Studies in San Francisco. For the Pacific Aesthetic Continuum he trains other dentists nationally and internationally on cosmetics and comprehensive care. As the founder of the San Joaquin & Sacramento Pacific Aesthetic Club he mentors dentists all throughout the Central Valley. He has been practicing in Lodi for over 20 years and just recently opened a new location in Stockton under the Hope Dental brand. Whether you need preventive care or a complete comprehensive consultation, Dr. Franklin and his team have the skill and care you need for your entire family.

Todd A. Franklin, DDS: 1208 West Tokay St., Lodi, (209) 334-4370, ToddFranklinDds.com Hope Dental: 6529 Inglewood Ave. B-2, Stockton, (209) 957-5885, HopeDentalCA.com SJMAG.COM

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DENISTRY PROFILES

Manjeet Samra, DDS Orthodontics

At Samra Orthodontics, we truly believe our purpose is to make sure you live, smile, and laugh every single day – we just happen to straighten teeth. We use top-notch technology including digital impressions for Invisalign or Braces to help craft your perfect smile. No matter the treatment option you choose, rest assured we will always treat you with kindness, respect, and excitement. Come visit us and see for yourself.

1110 W Robinhood Drive Stockton 209-478-4666 LiveSmileLaugh.com

Caressa W. Louie, DDS Cosmetic & Family Dentist

Dr. Caressa Louie has called Stockton home for over 20 years.

She is an honor graduate of both the University Of Pacific and the University Of Pacific School Of Dentistry. She opened her private practice in 2002, with a professional goal to provide quality, state of the art general dentistry. Her excellent dental hygiene department possesses a strong emphasis on preventative care, and together the team provides each patient with a number of appropriate treatment options while truly listening to all patients’ concerns. Dr. Louie has embraced the latest technological advances in various dental treatments. Her most wining quality, however, is her genuine concern for her patient’s well being. She wants only the best for her patients and has the experience and skill to provide that quality care. You will feel that concern for the patient the moment you enter the practice. Her office staff is experienced, warm, friendly, and very professional. Most of the staff have been with her since the beginning of her practice. The combination of traditional skills coupled with the latest dental technology make her office a perfect destination for your dental care.

2389 W. March Ln., Ste. 1, Stockton, (209) 952-6721, DrLouieStocktonDentist.com

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DENISTRY PROFILES

Ronald S. Noriesta, DDS | General Dentistry Do you want to restore that youthful smile or replace missing teeth? Do you want to prevent dental problems? Do you have a toothache?

We all have different priorities and reasons for going to the dentist, but one thing is certain: We don’t want to spend a lot of time there. Our goal is to care for your dental health while making everything as convenient, comfortable, and economical as possible. Today’s high technology allows dental work to be done in much less time and with minimal expense, but still provides long lasting, aesthetic restorations.

Experience for yourself our family-like atmosphere and personal service. Priscilla from Modesto says, “I couldn’t believe I got my cosmetic work done in one appointment, with no temporaries.” John from Stockton says, “I’ve had root canals and crowns done before, but I’ve never had a root canal and crown done in one visit. I’ll never go back to the old way of fixing teeth.” Brian from Missouri says, “I was in Stockton with a dental emergency and Dr. Noriesta fixed my tooth in one appointment. I couldn’t find a dentist like Dr. Noriesta in Missouri, so I drove back to Stockton and got the rest of my crowns done in one appointment.”

4512 Feather River Dr., Ste. B, Stockton, (209) 472-7500, OneAppointment.com

Creating Beautiful Smiles SJMAG.COM

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DENISTRY PROFILES

Funto Ayanleke DDS, MPH Pediatric Dentistry

Dr. Funto Ayanleke has dedicated her career to making a difference in dental care. She prides herself on her empathetic and compassionate hands-on clinical care. As part of her commitment to improving care, she holds multiple degrees: a DDS from University of Colorado, Denver; an MPH from The University of Southern Mississippi, Hattiesburg; and a BDS from University of Ibadan, Nigeria.

With over twelve years’ experience in clinical and managerial dental practice, Dr. Ayanleke is a recognized healthcare leader, uniting her care teams to deliver high quality patient-focused experiences. As a Choice pediatric provider, she loves to make people smile with empathy and compassion. Dr. Ayanleke embraces the latest technology to deliver best-in-class dental care.

Dr. Ayanleke and Children’s Choice teams are dedicated essential dental care providers to children across California. Children's Choice serves children, infants, and teens, including those with special needs. We provide a compassionate and nurturing environment to make dental care for kids fun and engaging.

Outside of clinical practice, she can be found spending quality time with her family and traveling.

1002 West Robinhood Dr., Stockton (209) 242-8240 MyChildrensChoice.com

Cameron R. Wheeler, DDS, MS Board Certified Orthodontist

At Wheeler Orthodontics, we are dedicated to providing a fun, affordable, safe and quality orthodontic experience with interactive and individualized care to every patient. Whether you’re a child, teenager, or an adult, you deserve an attractive and confident smile. We believe in creating beautiful smiles, inside and out, and that a perfect smile is an investment our patients will benefit from for a lifetime. We feature Invisalign and clear ceramic braces for the aesthetically conscious patients. A specialist in the field of orthodontics for both children and adults, Dr. Wheeler has completed an advanced program of education and training. He graduated with honors and received his Doctor of Dental Surgery degree, a Master of Science degree, and a specialty certificate in orthodontics from University of California, San Francisco. When he is not practicing orthodontics, he is teaching it at his alma mater.

In addition to his academic qualifications, Dr. Wheeler prides himself on exceeding the standards of his profession by making continued education a priority to his practice. He stays on top of the latest developments in orthodontics, and therefore continues to provide top quality service to his patients. Furthermore, Dr. Wheeler and his staff do all their patients’ records in-house.

Wheeler Orthodontics has been voted first place best orthodontist for eight years in a row by San Joaquin Magazine readers.

4568 Feather River Dr., Ste. D, Stockton, (209) 951-0151 WheelerOrtho.com

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DENISTRY PROFILES

Yusuke Suzuki, DMD & Associates | Family Dentistry We are committed to providing you with the personalized, high quality dental care that you deserve. Dr. Suzuki and Benedictson stay up to date on the latest advancements in dentistry to provide our patients with the most current treatment options. If you hate going to the dentist because your past experiences left you scared, fearful, or downright terrified, there is a solution. Dental sedation helps you achieve the smile of your dreams with ease once more. Our sedation technique allows several treatments to be performed in a single visit. For many, the beauty of this sedation is how easy it is to wake up and remember very little to nothing at all about your visit. We help heal a lifetime of compromising dental disease, replace missing teeth, brighten your smile, and restore function along with creating the gorgeous smile you’ve always dreamed of. We provide Cosmetic dentistry such as crowns, veneers, and whitening; orthodontics with clear braces and 6 Months Smile short term system; dental implants for missing teeth. At the core of our dental practice is a friendly team of professionals that are dedicated to your utmost comfort and optimal oral health. We view each patient as a unique individual, and tailor each treatment to your specific needs. As part of our commitment to providing close, personalized attention to every patient, we want to encourage patient communication. Please know that we are here to provide outstanding patient care, and that we value the trust you have placed in us. Visit our website which contains a library of videos related to the dental procedures and treatment options we offer. www. suzukidmd.com. Contact our office today to schedule your appointment.

801 S. Ham Ln., Ste. L, Lodi, (209) 334-0630, SuzukiDmd.com

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DENISTRY PROFILES

Maywell L. Inong, DDS General & Cosmetic Dentist

Dr. Maywell Inong is a Stockton native and graduate of the University of the Pacific. She opened her dental practice in 1999. Over the years she has become known as a leading dentist within the Stockton area.

Dr. Inong went into dentistry with an earnest desire to partner with her patients to help them pursue a lifetime of optimal dental health. Towards this goal, she has been a leader in the field of dentistry by always endeavoring to become certified in the latest medical technology breakthroughs and surgical techniques that she feels can ensure better treatment success for her patients. As an example, Dr. Inong is the only dentist within 100 miles of the Stockton area that is an experienced practitioner in the use of Pinhole Surgery Technique (PST) to treat gum recession by eliminating the need for painful gum grafts and long months of healing times that were seen in the past.

Treatment recovery times for this new procedure have been reduced to just days with minor to no pain at all.

Though she has been given many opportunities over the years to expand her practice to multiple offices, she has decided that by having just one location with her as the sole dentist on staff, it is the best way to maintain a personal relationship with her patients to attend properly to treating their individual health needs.

4568 Feather River Dr,, Suite E, Stockton (209) 477-9105 | InongDental.com

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Another dental visit?

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

Actual Client

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. NEW LOCATION 4512 Feather River Dr., Ste. B Stockton, CA 95219

209.472.7500 | SEPTEMBER 2020 57

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oneappointment.com

WINE209 DINE 58

|

WINEDINE209 2019 EDITION

YOUR GUIDE TO LOCAL WINERIES

&

WHERE TO EAT NOW

Once each year we celebrate San Joaquin County’s abundant food and wine scene with WineDine 209. This special section is expanded to pack in as many cool foods and stellar sippers we can fit, plus profiles on some of the area’s best places to eat and drink. Dive in and start planning your next meal. Many of these hotspots have outdoor dining, to-go, curbside, and delivery to make enjoying the tastes of our county easy, even in hard times.

A TASTE OF OUR APPELLATION Filled with rich Zinfandels, sparkling sippers, and a vast variety of rich berries that create some of the most exceptional varietals and blends from our region and beyond, Lodi’s growing appellation has become a beacon for wine lovers. Sample your way through the very best hidden gems scoured along the backroads of San Joaquin by slipping through our pages. You might find that your next destination’s just a short drive away.

HOW TO READ THE WINERY LISTING KEYS Pet Friendly Live Music

Child Friendly

Indoor/Outdoor

Food on Site Outdoor Seating

Winery Tours Special Events

** "In with the in Crowd" (Wine Club Member Perks)

BE OUR GUEST When it comes to tantalizing entrées and outstanding ambiance, we know what’s best for your five senses. And that’s why we invite your appetite to tour the restaurants we’ve compiled, filled with the fine dining information you’ll need for your next night on the town.

Whether you’re wrapping up an evening at the movies, returning from a long day of tasting our appellation, or just looking for a good reason to get out of the house and into a sumptuous plate of appetizers, we’ve got you covered. .

HOW TO READ THE RESTAURANT LISTING KEYS Pet Friendly

Outdoor Dining

Gluten-Free

Vegetarian

Reservations

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The grandeur of the University Plaza Waterfront Hotel in the heart of Stockton coupled with its reputation for impeccable service promises a truly memorable experience. Known for turning moments into memories for leisure and business travelers alike this luxury Stockton hotel has been host to some of the most influential meetings and events, breathtaking weddings and personalized special occasions of the century.

In addition to its 179 guest rooms and suites this luxury Stockton hotel offers over 10,000 square feet of spectacular function space. With a panoramic view of the City and the California Delta from the picturesque Waterfront Courtyard, The University Plaza Waterfront hotel presents an unmatched blend of luxurious accommodations, elegant meeting spaces and superb services, which make for an unforgettable stay.

Experience San Joaquin Valley’s most luxurious hotel with the most plentiful brunch in town

110 W. Fremont St. | Stockton, CA | 209.944.1140 | universityplazawaterfronthotel.com 60

Facebook.com/UniversityPlazaWaterfrontHotel

SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

UNIVERSITYPLAZA

winedine209

Visit our Website at

universityplazawaterfronthotel.com or Visit our Facebook page for daily restaurant specials for additional information.

110 W. Fremont St. • Stockton

209.944.1140

In Lodi wine country, sustainability is more than a marketing term.

It’s a way of life. Sustainability

SUSTAINABLE SIPPING LODI RULES RECOGNIZES SUSTAINABLE WINE PRACTICES IN LODI  BY SUZANNE LEDBETTER

encompasses all aspects of Lodi wine country. From the vineyard to the bottle, our local farmers and winemakers continue to lead the nation in their efforts to make sustainability a top priority.

You see, most local farmers have been tending the soils here in Lodi wine country for generations.

As stewards of the land, you can rest assured they want to preserve it for future generations, which is why, the folks behind our local wine scene created the LODI RULES for Sustainable Winegrowing program in 2005. It is California’s original sustainable winegrowing program, created by farmers and accredited by world-

renowned scientists.

But what does the LODI RULES green seal actually mean? It means the grapes marked with its crest are farmed and certified sustainable by a third party; it means they are grown with a commitment to rigorous, scientifically sound sustainable winegrowing. Collectively as a wine region, the growers, winemakers, viticulturists, and environmentalists in Lodi with Lodi Rules stamps of approval all agree to farm responsibly and to ensure the land is viable for future generations.

But you don’t have to take our word for it. We think Kevin Phillips, of famed Michael David Winery, puts it best. “Sustainability means leaving everything— people, places, etc.… as good or better than how we found it.”

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winedine209

SUSTAINABILITY SCAVENGER HUNT Heading out to tour Lodi Wine Country? See how many of these items you can find and compare your results with your wine-loving friends. You won’t get a prize, but you will get bragging rights as the King or Queen of Sustainability.

Owl Box Solar Panels Hedgerows Cover Crop

(mustard,oats, barley) Drip Irrigation LODI RULES sign

IN THE VINEYARD

You may not even realize the role LODI RULES plays in the way a vineyard is farmed. But the signs of this way of life are everywhere. Take for example the scattering of owl boxes towering above the plush vines.

Why, oh why, would a farmer build barn owl boxes? It turns out, barn owls play a huge role in integrated pest management practices in farming. They are effective predators of rodents, which threaten a vineyard’s viability.

Or have you ever noticed the abundance of mustard blooming in vineyards each spring?

This is a great example of another effective farming practice—the use of cover crops in the vineyard. Farmers plant legumes, grasses, and other selected crops between the rows or under the vines. The crops are then tilled into the land, improving soil quality, preventing erosion, and supporting the long-term health

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of a vineyard. It also reduces the cost of farming by reducing the need for herbicide applications on the vines. It’s incredible that with one simple practice, local farmers can improve the soil, reduce the need to use herbicides, and save money. It’s a winwin-win.

Some other sure-fire signs a farmer is putting the environment first—drip irrigation. Instead of wasting water with the old-school sprinkler systems, most modern vineyards utilize drip irrigation.

Solar panels are often found dotting the landscape of Lodi’s vineyards, too. The ability to create energy harnessing the sun’s power is beneficial to both the farmer, the municipality, and the environment.

Now check out our scavenger hunt to see how many signs of sustainability you can identify.

River’s Edge Vineyard

BY THE NUMBERS

There are over 47,000 acres of grapes grown under Lodi Rules. In fact, the program is used by many farmers outside of the Lodi AVA too, including over 22,000 acres enrolled in 12 other crush districts. There are also 550 acres enrolled internationally. And with over 150 wine labels bearing the LODI RULES or CALIFORNIA RULES seal, the number of wineries committed to the program is growing year over year.

TASTING AND TOURING SUSTAINABLE LODI WINES

The bottom line is that LODI RULES is everywhere. And there are more than a dozen wineries incorporating their sustainability efforts in their wine tasting experiences.

One of the original framers of the Lodi Rules playbook, LangeTwins Family Winery and Vineyards, employs sustainability in every aspect of their operation. From water management to solar installations, Lange Twins priority has always been to connect people to the land through their wines. As industry leaders in sustainability, you can learn all about their farming practices through one of their detailed tasting experiences in the elegant Redwood Room. From restoration projects to the planting of native bushes and

boxes for nesting wood ducks, the winery’s approach is both commendable and fascinating.

At Bokisch Vineyards, you can find one of the only vineyards in the region that is certified under both LODI RULES and CCOF Certified Organic. (California Certified Organic Farmers) programs. Talk about a commitment to the land on which they farm. Owner Markus Bokisch appreciates both programs for his over 2,000 acres. Their winemaker, Elyse Perry, tells us the green LODI RULES seal that graces every bottle Bokisch produces is evidence of their dedication to the land. “Our designation of the Lodi Rules Sustainably logos on our labels has branded our winery as a leader in the continued practice of sustainability.”

If you are looking for an award-winning wine tour with a focus on sustainability, be sure to check out Harney Lane Winery. Their Grape to Glass Tour received the top spot in USA Today’s 10 Best Reader’s Choice Award. And for good reason. As fifth generation farmers, owners Kyle and Jorja Lerner are committed to preserving the land they farm for future generations. One hundred percent of their grapes are sustainably grown, adhering to the regulations set forth by LODI RULES. The Grape to Glass Tour provides the opportunity to explore the Harney Lane grounds and vineyards while sampling the diverse wine portfolio.

SUSTAINABLE SIPS Look for wines with the LODI RULES seal or from these local producers.

Acquiesce Winery and Vineyards Bogle Bokisch Vineyards Harney Lane Winery LangeTwins Winery and Vineyards McCay Cellars Michael David Winery Mettler Family Vineyards Oak Farm Vineyards Peltier Winery St. Amant Winery

Spenker Family Farm

So, the next time you reach for a bottle of wine, look for one bearing a LODI RULES seal. With every sip, you can feel good knowing you are supporting a farmer, a vintner, and an entire agricultural community that embraces a responsibility to care for both the environment and people. Sounds like a good enough reason to pour a glass. Cheers!

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33 BEERS ON TAP

WE FEATURE LOCAL WINERIES THANK YOU VOTING US #1 BBQ 3 YEARS IN A ROW! ORDER ONLINE FOR PICKUP WWW.FATCITYBREWBBQ.COM 64

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2020

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BREW

Culture Five Window Beer Co.

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In SJC, brewing beer is a family affair  BY NORA HESTON TARTE / D DAN HOOD

When it comes to making beer, SJC brewers are one big happy family, embracing the comradery the industry is known for instead of focusing on competition.

“Although many would assume brewers are all competing against each other, that’s not true,” says Steve Altimari, president and brewmaster of High Water Brewing in Lodi. To the contrary, local beer makers say it’s not uncommon for them to lend each other a hand, collaborate, and share ideas and processes. “The beer industry has several guilds and associations [that] all have the common goal of advancing independent craft beer,” Steve says. Charlie Lippert, co-owner of Five Window Beer Co., calls brew culture “ a homey feeling.”

“The brewing industry is open arms, wanting to help,” he says. “The most rewarding aspects of brew culture are the relationships between brewery and consumer and also the comradery between brewers within the industry,” says Kyle Manigold, one of four partners behind Morgan Territory Brewing in Tracy.

When it comes to running a taproom in San Joaquin County, that sentiment isn’t reserved for just the brewers.

Industry professionals extend that familial feeling to their customers, too. Five Window Beer Co. preaches the importance of treating customers—old and new—like members of an inner circle. Prioritizing their patrons has led the craft brewery to success. Five Window follows an open door, open arms policy, whether you’re a regular or it’s your first time in. “We didn’t realize how many regulars we really had,” Joe Ehlers, who co-owns Five Window with Charlie, says of the Lodi brewpub. “There’s a lot of people that have become family throughout all this.”

Grant Hamilton, owner and brewer of Idol Beer Works in Lodi, takes the community aspect of his business very seriously, with a company mission that supports equal parts craft, culture, and community. “Idol is quite a bit more than just beer,” he says. “As part of our craft, we want to also be able to support other crafts.” That’s why Grant and his team emphasize giving back to the community at every opportunity. When they are asked to help out, they rarely say no, which has led to sponsored blood drives, support of art shows, and more. Ultimately he says this philosophy has led to better business

“Constantly pushing ourselves to make the best possible product for the consumer while also keeping an eye on what the industry is doing is a driving force behind our brew culture,” – Kyle Manigold, Morgan Territory Brewing

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winedine209 and more support of their brand.

Charlie and Joe mimic those efforts, often donating their time, space, and proceeds to various community causes.

For Steve at High Water, his business bloomed from a backyard hobby. When he first started home brewing, he and his wife Barri would host friends to try Steve’s new brews and Barri would cook dishes to compliment the flavors.

When they took their hobby to the taproom, the atmosphere didn’t change much. “We have many friends and families who are regular customers and we feel like they are coming over to our house for a fun evening rather than just dining out,” Steve says.

As an added bonus, taprooms act like an inperson Yelp review. “We get direct feedback on our beers and often very constructive inputs on what we can do better or at least in a different way,” Steve says.

While connecting with patrons is part of the gig, beer is still paramount.

People across California, and honestly around the globe, are dedicated to brew culture. Much like wine, it’s become a hobby for many to taste and even rate new beers—the subject of many blogs and websites, and good beer is what brings the people in. “People come from all over the place to try out new breweries,” Joe says, adding Five Window routinely has patrons from 90 minutes away or more who head to Lodi just to experience the beer scene. “Everyone has their way, and their hand and their touch [and how they brew],” Joe says.

“You can hand a recipe to someone else… and it could turn out totally different than yours.” That’s part of what makes brew culture so interesting—there isn’t one right way to do anything.

“We are always evolving and hope that everyone joins us for the ride,” Steve Altimari, High Water Brewing

High Water Brewing

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MODEST BEGINNINGS

When it comes to craft breweries, they all seem to share roots in home brewing. What starts as a weekend hobby quickly morphs into something more time consuming before you end up with a couple of novice brewmasters dreaming up plans to own a bar after one too many pints. For some, though, this dream works out. Adopting the philosophy that you’ll never work a day in your life if you love what you do, local brew masters take their vision to fruition. “This ‘hobby’ just kept growing and growing until our home turned into a small pub,” Steve says. “We had a constant stream of friends coming by to hang out and enjoy our creations.” Ultimately Steve left his day job, graduated from the American Brewers Guild, and purchased El Dorado Brewing Company in Stockton in 1996 with Barri before opening High Water.

“Like most brewers in the industry we started as avid homebrewers,” says Kyle, who started home brewing 14 years ago. His co-partner, Craig, started home brewing before that. “Once we both went professional, we found brewing hard to become bored with. We are constantly learning and adapting through furthered education and fine tuning our skills, procedures, and recipes.”

Charlie and Joe, cousins who grew up together, were always adopting new interests as a team, so when they started homebrewing, the family shrugged it off as just the next thing the duo was getting into. When the idea to go full boar on a local place—with a pretty epic beer garden— solidified, Charlie says his dad thought they were both crazy. But now he’s involved, and we bet pleasantly surprised at how well it has worked out.

Grant got a different start into beer. Growing up in Scotland, he admits he was exposed to beer pretty early, around about 12 years old, as is the custom in his home country.

From there he spent 10 years in Austria studying Germanic processes that he eventually brought to the states.

Five Window Beer Co.

“I love beer not just for the sake of beer but for the technical aspect of it,” – Grant Hamilton, Idol Beer Works

Fat City Brew & BBQ

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FOOD & BEER PAIRING

One of the greatest joys of brewing beer come from how it’s paired with food. What you eat can indeed bring out the flavors of any given beer, and vice-versa. That’s one reason so many eateries spend a lot of time curating their tap list. From imports to domestic brews, California beers from other regions, and local varieties plucked from right here in San Joaquin County, having an extensive beer list is a good way to draw customers in. “With special brews on draft we keep everyone happy with more selections,” says Don King, owner of Fat City Brew & BBQ. Don and his wife listen to customer’s feedback to choose new beers for the restaurant. But they keep a strong offering of local beers on tap at all

“When we opened the restaurant we were already in the business of barbecue and home brewing. So naturally it was meant to be,” –Don King, Fat City Brew & BBQ

High Water Brewing

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times, including High Water Brewery’s Campfire Stout, Morgan Territory’s Motorboatin’ IPA, and several of Dust Bowl’s options, a brewery out of Turlock.

“Every local brew has a special beer that makes them stand out.”

“People love socializing over a great meal and there is nothing better than pairing it with a fantastic local craft beer. We have some amazing breweries within a short drive and even right in our back yard,” says Shae Porter, co-owner of Porter’s Pub. Her observation is that craft beer drinkers aren’t loyal to one brand the way Bud or Coors drinkers may

be. Instead, they are looking to try the next cool thing from just about anywhere. That’s why at Porter’s Pub they rotate eight of their twelve taps throughout the year, going heavy on ciders, wheat beers, and other lighter varieties in the summer and offering a better balance of light versus dark in other months.

Shae won’t serve just anything to customers either, even if it’s local.

“I won’t bring a beer on tap from a brewery I haven’t tried,” she says. “Once I see that they consistently create great beer then I will bring in anything new that they release.” Her keen senses when it comes to beer certainly

Idol Beer Works

pay off for customers. She says many question her favorites before ordering, and regulars always ask “what’s on tap?” the second they walk in. Some of the restaurant’s beers are bound to mimic Shae’s personal tastes—she’s really into IPAs, especially West Coast Style, just nothing too malty. “Locally I really like Morgan Territory, New Glory, and Altamont. However, there really are so many fantastic breweries that I could never pick a favorite beer.”

TRENDS & BEST BEERS

Like any industry, trends have an affect on local businesses. Keeping up with what people want to taste while also staying true to the brand can be a hard line to walk, but it also unlocks creativity and pushes some brewers outside of their comfort zone. “Probably the biggest trends that are driving the industry currently are hazy beers and canned beers. The canned, hazy beer is probably the largest trend in beer today,” Steve says. Canned beers gaining popularity has led to a big shift in the market, one

High Water certainly felt, but now most of the company’s beers are offered in 16 oz. cans to meet consumer needs. “Double Hazy for sure is trending,” Joe says of the Five Window lineup. The Northeast-style Hazy IPA is 8 percent alcohol. It offers some octane, it tastes good, but it doesn’t fill you up. “Every region is different on trends,” says Don, who adds Hazy IPAs seem to be the Valley’s cup of tea right now.

When you’ve been in the beer game as long as Steve and Barri, it can be hard to embrace newer trends. But for them, staying relevant means adjusting. “Steve has spent many of his years to produce beers that are not hazy so it has taken some getting used to. We still clarify our beers but having a little haze is just now part of the game,” says Barri.

Campfire Stout is the must-try beer on the High Water menu. “It is the beer that put us on the beer map,” Barri says. The stout, which is made with real graham crackers, mirrors the flavors of a s'more, and while the name suggests it is a dessert beer, it also has complex layers of flavors, which makes it a creative but easy drinker. “We also have a large array of barrel aged sours, which are a unique beer style. We age these beers for over a year in wine barrels and add a plethora

of fresh fruits to the barrels as they age and ferment. For those new to sours, we suggest they think wine, and to expect tartness,” Steve says. In all, High Water has 27 eclectic beers on its menu (and counting) as well as a global expression of flavors throughout the food menu.

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Morgan Territory

“With other styles that we have done before, we usually rely on past experience of what we have liked or didn’t and really let our knowledge of the ingredients steer us to our end goal,” – Kyle Manigold, Morgan Territory

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While Steve and Barri aren’t shying away from new brews, they aren’t abandoning what makes them unique either. Giving Barri, who holds the title of CFO, or Chief Flavor Officer, a long leash to explore her flavor inspirations is part of the magic. Her creative process is fueled by whatever strikes her, could be herbs, flowers, seasonal produce, familiar flavor combinations (and not so familiar), and even purveying local ethnic markets. “What she creates in her mind, then gets translated into beer,” Steve says. To brew truly special beer, Barri sometimes creates her own extracts, collecting products from her organic garden and trees.

At Five Window, the Double Hazy IPA and the cream ale are the two brews constantly flying off shelves—or hitting the bottom of their barrels.

They sometimes run out, and when that happens, the customers have something to say about it until the beers are back on draft. As for trends, the boys are experimenting with fruity flavors. The popular mango-infused IPA dubbed Wango Mango will be making a comeback soon, and consumers can expect a tangerine wheat, as well, akin to a Blue Moon or Lost Coast with a more subtle hint of fruit.

“It’s an easy drinker. It’s not as filling and heavy as a typical wheat beer,” Joe says.

“As brewers and partners we have a great deal of pride in the wide variety of beer styles

Morgan Territory

and offerings we have on our list that also rotate seasonally,” Kyle says.

Dark Reckoning Baltic Porter, Highland Marauder Scotch ale, or Old Diablo Barley Wine all satisfy lovers of dark beer, both crowd pleasers and award winners. For fans of lighter beers, Kyle recommends diving into the Proud Pilsner, Share and Enjoy Galaxy Lager, or Bees Better Have My Honey (a wheat beer with honey and citrus zest). Choosing a favorite, Kyle says, is a hard ask “ because it’s like asking a parent which child is their favorite.”

If you step into Idol, chances are you’ll see a lot of German-influenced beers on the menu, as well

as some other styles. Grant says the Smutty Fraulein is a must-try that appeases just about everyone.

The German blonde ale not only is a favorite among beer aficionados, it’s actually appealing to many non-beer drinkers, too. One of the first beers Grant every made, he calls it “a really fun beer.” His other recommendation?

The Idolicious IPA. The trend Idol is most focused on is crafting beers that are more healthful overall. They are currently working to produce gluten-free versions of all their beers using a European process.

“Technically our beers are insanely advanced,” Grant says. And this

Morgan Territory

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Porters Pub

Porters Pub

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process allows for Idol to create beers that are identical in taste without the added gluten. The products are VGF—virtually glutenfree—because they’re made on equipment that used to handle gluten. If the equipment was new, it could be certified. “The flavors and the tastes are exactly the same. I personally cannot tell the difference,” he says.

Beer with a lower alcohol content is also trending. “The holy grail right now is really creating beers that are lower in alcohol and still have really awesome flavor and body,” Grant says. Not only will these beers give you flavor with less effects, it’s harder to hide imperfections when the ABV is low.

When it comes to trends, Morgan Territory doesn’t jump on the bandwagon. “We typically do

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not chase trends,” Kyle says. But that doesn’t mean you’ll never see a trendy beer on the menu, it just means the brewers take their time to turn out their version of something new.

The brand, after all, was built around developing beers with a start, middle, and finish—emphasis on the finish—and crazes don’t always fit that mold.

“A lot of trends tend to be punishing on the palate and not the best for enjoying more than one small glass. We try and take our time while figuring how to put our spin on it to make it enjoyable for us as brewers and the consumer,” Kyle says.

Many breweries are also getting away from only serving beer. With seltzers and canned cocktails taking up a lot of shelf space, some SJC brewers have decided to embrace the trend. Five Window is fine-tuning its beer seltzers to tap into another market.

In September they plan to launch their first set of flavors, including pineapple and lemon, using natural fruit. But they don’t expect it to be a duplicate of other brands. “We want a different flavor,” Charlie says. At High Water, the focus is on beer cocktails.

“We are creating new flavor enjoyments that even nonbeer drinkers enjoy,” Steve says. This includes mixing the Cucumber Kolsch into a Michelada or combining the Ramble on Rose sour with grapefruit and rose petals for something light and fresh. At Idol, Grant says you won’t see a seltzer on the menu. It’s just not something he’s interested in crafting.

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BREW PROCESS

For High Water, experience is everything. Brewing beer since the 1980s, Steve and Barri trust their instincts and forgo much of the typical testing process.

“We just go full throttle to create a new beer, and skip doing test batches,” Steve explains. “The eventual challenge is merging these extremely creative flavors into a recipe that can be produced in a brewery environment.”

“I have a really bizarre process, it’s very technical so it’s not just hit and miss,” Grant says. Using Germanic balancing of grains and advanced flavor profiles, nothing is a guess for Grant. “A couple of beers that I make people swear that I put pineapple and mango into the beer but quite honestly it’s five different kinds of hops.”

His understanding of the ingredients is so dialed in that Grant can replicate fruit flavors without using a single fruit. “I can basically create a tropical IPA without using any fruit whatsoever,” he says.

While Grant is focused on creating technically advanced beers, Angela Gatti is handling the behind the scenes work.

“There’s always an amazing women behind every great company,” Grant says.

And with Angela on his team, Grant is allowed the freedom to focus on his craft while she keeps Idol propelling forward.

At Morgan Territory, the brewers submerge themselves in research before tackling a new

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brew. “We will look at the generally accepted water profile, grain bill, hop profile, BJCP Guidelines, and talk about what we want that beer to be,” Kyle says. From there, we’ll let our experience guide the recipe.” When they are looking for inspiration for developing a new beer, the foursome turn to other respected brewers to pick their brains.

Charlie and Joe say teamwork is everything at Five Window, and beer often inspires beer. After a few rounds, they may sit down and hash out new ideas and flavors to introduce. Once the duo have a good idea of how they want the product to taste, they’ll take their notes to another brewer and collaborate. Then, it’s trial and

error. They brew batches and tweak it until it’s just right, which often requires feedback from trusted sources.

MAKE IT LOCAL

For Charlie and Joe, there was nowhere outside of Lodi they would have opened Five Window. Afterall, the Lodi locals grew up here. “It’s our home, it’s our community,” Joe says. But whether you were born here or moved to town later, there are a lot of reasons San Joaquin County is becoming one of the places to brew beer in California.

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ingredients to work into our beers and menu items,” says Steve. The local bounty including kiwis, blueberries cherries, apples, kumquats, asparagus, cucumbers, herbs, boysenberries, raspberries, marionberries, olallieberries, and pecans are just a few of the fresh ingredients High Water uses in its barrel-aged sours.

Those ingredients are also present in Idol’s fruit-forward ales including the Blueberry Kolsch and Dragonfruit Cream Ale. But something else Grant loves about selling beer in SJC is its reputation as a wine destination.

“The majority of people that are into wine actually are really big beer drinkers,” Grant

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muses. “We see a ton of winemakers in the brewery.” So, while the wine may be drawing crowds in, the beer industry is benefiting from the influx of visitors.

“I think they’re into craft… craft spirits, craft beer. People come to this area for that.”

Kyle likes being a partner at a brewery in SJC in large part because it isn’t considered one of the big beer locales like San Diego or the Bay Area. With a less saturated market, he feels the following is more loyal. “It just seems a little more personal with a slightly slower pace than deeper in the Bay, which allows us to be more involved with our patrons’ and our communities’ overall experience,” he says.

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Morgan Territory

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WINE TASTING

HARNEY LANE WINERY Family remains at the forefront for the founders of Harney Lane Winery. As fifth generation farmers, and now winery hosts, the team prides itself on providing top-notch hospitality to guests during every visit. From the beautiful grounds to the modern yet comfortable tasting room, Harney Lane’s attention to detail is expressed both in the surroundings and in the care that goes into every bottle. Join them as an extended member of the family and taste from a diverse selection of wines, including some from vines as old as our abundant appellation as well as estate vineyards that are Certified Green under the Lodi Rules sustainable viticulture program. HOURS OF OPERATION: DAILY, 11 AM-5 PM

HIGH WATER BREWING Opened in 2019, the High Water Brewing Taproom is a beer lover’s paradise with 36 taps and a full kitchen turning out delicious meals, plus a 5,000 square-foot outdoor beer garden.

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927 Industrial Way, Ste. A, Lodi (209) 625-8146 HighWaterBrewing.com @highwaterbrewing @highwaterlodi

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WINE TASTING

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JOIN THE CLUB: Paskett’s wine club memberships include free tastings, discounts, club-only releases, and member-only events. Try a three or six bottle membership in red or mixed wine.

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All Natural o Made Locally

Flaviar

K&L Wines

www.patiqueliqueur.com n info@patiqueliqueur.com

WINE TASTING DAILY

BY APPOINTMENT

9am to 5pm

ALSO OFFERING: Curbside pickup.

CLAIM TO FAME: 2018 Cabernet Sauvignon, Lodi appellation, estate grown, and Certified Sustainable. A red wine that is heavy with dark fruit flavors.

FOR MORE INFO:

(209) 599-1186 McManisFamilyVineyards.com Curbside Pickup Available

12001 S. Highway 99 Exit #246 Manteca, CA 209-824-3501 dfvtastingroom.com

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WINE TASTING

WEIBEL A trip through the bountiful Lodi Wine Country is never complete without a little bubbly. In downtown Lodi, wine lovers can visit the Weibel Family's tasting room as the friendly staff fill glasses with over 14 unique flavored sparkling wines as well as awardwinning varietal wines.

Hours of Operation/COVID Information: Due to the climate of COVID-19, it is best to check the website WEIBEL.com for up-to-date information regarding hours of operation and COVID-19 restrictions.

VIAGGIO For friends of Viaggio, it’s all about the journey and the destination in this secluded oasis along the lapping waters of the Mokelumne River. Slip into the tasting room, dipped in rustic charm, before enjoying the expansive grounds. HOURS OF OPERATION: SATURDAY THROUGH THURSDAY, 11 AM – 5 PM; FRIDAY, 11 AM – 8 PM

ALSO OFFERING: Outdoor seating, tasting flights, and no reservations required. Oyster and pizza wine pairings available Thursday through Monday.

JOIN THE CLUB: Enjoy two, four, or six bottles of reds, whites, sparkling, or a mixture, with discounts of 15 percent for the first two years, increasing to 25 percent by five years.

NEWSWORTHY: 2020 Sunset International Wine Competition Gold Medal Winner!

92 points!

ALSO OFFERING: Patio seating and curbside pick-up.

JOIN THE CLUB: As a part of Weibel's wine club, you will receive three annual shipments of 4 or 12 bottles, generous discounts on Weibel wines, and exclusive invites to special events and wine pick up parties.

NEWSWORTHY: Sip Weibel's Sparkling Pinot Noir Rosé, the winner of Double Gold and Best in Show at the 2020 Sunset International Wine Competition.

FOR MORE INFO:

100 E. Taddei Rd., Acampo (209) 333-0431 ViaggioWinery.com

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FOR MORE INFORMATION:

13 N. School St, Lodi (209) 370-6013 Weibel.com

LOVE ~ LAUGHTER ~ FAMILY ~ WINE We meticulously produce handcrafted estate wines on our 5th generation Lodi Home Ranch.

Visit harneylane.com to browse our award-winning selection. We welcome you to reserve a wine-filled afternoon in our gardens or enjoy easy curbside carryout right to your car. Cheers!

HARNEY LANE WINERY & VINEYARDS

9010 E. HARNEY LANE, LODI, CA I 209. 365. 1900 I HARNEYLANE.COM I @HARNEYLANEWINE

THANK YOU FOR VOTING US ONE OF THE BEST BRE WERIES!

COME BY AND MEET THE FRIENDS YOU HAVEN'T MET YET OPEN WEDNESDAY THROUGH SUNDAY • High water brewing is a local independent craft brewery, taproom & restaurant with an extensive menu featuring seasonal offerings & 36 beers on tap.

• We offer both indoor & outdoor seating in a relaxed environment. Families and dogs are always welcome.

• We have on-site catering for both private parties and banquets.

• We offer live music, trivia, beer yoga, paint classes, open mic nights & more!

• Take out is available for both beer & food. We can ship our beer anywhere in CA.

927 Industrial Way Lodi, CA l 209-625-8146 highwaterbrewing.com l highwaterlodi@gmail.com SJMAG.COM

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DINER

THANK YOU FOR VOTING US BEST WAFFLE IN SAN JOAQUIN! THE BREAKFAST, BRUNCH & LUNCH SPECIALISTS q OUTDOOR DINING AVAILABLE

[ signature dishes ] SMOKED SALMON BENEDICT, EGGS BENEDICT, GREEK OMELET CHICKEN & WAFFLES, WAFFLE BURGER & MORE.

[ specialty drinks ] GUAVA MIMOSAS, MIMOSAS, MOJITOS BACON BLOODY MARY, MARGARITAS & MORE...

Open Daily

1540 88 E. March Lane Suite B-5, Stockton 209-951-1175 Americanwafflediner.com SEPTEMBER 2020 | SANJOAQUINMAGAZINE.COM

American Waffle Diner

Americawaffles

Tracy Thai “Serving Authentic Thai Cuisine for over 14 years”

Outdoor Dining, Gluten-Free Options, Vegetarian Options, Vegan Options, Pet-Friendly Seating, Reservations, Take Out

1035 Central Avenue | Tracy, CA 95376 | (209) 833-9703 SJMAG.COM

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AVE ON THE MILE

FABULOUS EATS DINING OUT

LATE NIGHT DINING DONE RIGHT

Step into AVE on the Mile and escape to the big city.

The casual eatery with an elevated menu rocks an urban vibe with cocktails, food, and music to match.

Choose between a lively brunch, laid-back lunches, and late night dining at cozy indoor tables where the bar is the center point not just for its style but for its collection of signature cocktails, as well.

INSPIRED BY: American fare suitable for all hours AVAILABLE NOW: Outside dining , take out, and curbside. Inside service as permitted.

MAY WE SUGGEST: Southwest Salad, a Tex Mex-style bowl of greens topped with chicken or steak, cheese, black beans corn, tomatoes, and queso fresco before it’s finished with a house-made cilantro vinaigrette.

AMERICAN WAFFLE DINER

SATISFYING SOUTHERN CUISINE

Leave the pancake mix at home and sink your teeth into soft, sweet waffles topped with real, finger-lickin’ good chicken at America Waffles. The first restaurant to ever bring this southern staple to San Joaquin nine years ago, this waffle house is the real OG when it comes to satisfying those sweet and savory cravings. And since they placed in three of our Best Of categories this year—first for Best Waffle, third for Best Bloody Mary, and third for Best American Cuisine—you have every right to believe the hype.

INSPIRED BY: All-American Diners AVAILABLE NOW: Outdoor dining, curbside pick-up, delivery, and to-go orders.

FOODIE FAVE: The classic chicken and waffle, a matchmade-in-heaven combination of sweet flavors and crunchy textures.

1540 E. March Ln., Ste. B-5, Stockton (209) 951-1175

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2333 Pacific Ave., Stockton (209) 462-5283 AVEOnTheMile.com

FRESH, FLAVORFUL, AND FILLING

Whether you’ve got a sweet tooth, or you’re looking for something savory, Corner Scone Bakery has got your taste buds covered! While specializing in treats like the mouthwatering scones, toffee bars, cupcakes, and sugar cookies, this bakery serves the masses with house-crafted quiches and soups, salads, and hand pies. It’s rare you’ll see the same variation two days in a row, but when every flavor is your absolute fav, you’re not technically being picky. And did we mention they have a tea room?

BUD’S SEAFOOD BAR & GRILLE

SEASIDE FLAIR IN THE CENTRAL VALLEY Finding fresh, flavorful fish in San Joaquin is easy if you know where to go. Push the door open wide and have yourself a seat at Bud’s, who’s stolen the vote for “Best Seafood Restaurant” for over twenty years running. Don’t believe the hype? Drop in and order a drink from the fully stocked bar before placing your order from their extensive menu. And they cater, too! From seafood staples like salmon, shrimp, calamari, and catfish, to specialties like Bud’s Beef and Chicken Marsala, there’s a little bit of something for everyone.

FABULOUS EATS DINING OUT

CORNER SCONE BAKERY

INSPIRED BY: Sugar Plum Fairies AVAILABLE NOW: Curbside pick-up, a walk-up window, and outdoor dining/seating. Gluten free, vegan, and vegetarian options are available with pre-order.

FOODIE FAVE: Sugar Plum Fairies

INSPIRED BY: Seafood flavors AVAILABLE NOW: Outside dining, take out, and curbside. Inside service as permitted.

MAY WE SUGGEST: Bud’s Beef, flame-broiled, marinated tenderloin medallions that taste just as good as any seafood on the menu.

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

322 N. California St., Lodi (209) 747-3418 CornerSconeBakery.com

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FABULOUS EATS DINING OUT

DON LUIS MEXICAN RESTAURANT AUTHENTIC MEXICAN COMFORT FOOD

The views of the water at Don Luis Mexican Restaurant almost rival those of the authentic Mexican cuisine crafted from favorite family recipes. The menu is bursting with delightful combinations from the popular torta Cubana to the sizzling three amigos fajitas, plus a range of flavorful soups boasting homemade stocks and fresh tortillas served warm. Every meal is made to impress, simmering with spices and unique flavor combinations. Perhaps most impressive is the vast bar menu, featuring a host of rotating seasonal cocktails. “We welcome everyone,” Owner Alex Cuate says of the family-friendly atmosphere.

INSPIRED BY: Cuate family recipes passed through generations

DAVID’S NEW YORK STYLE PIZZA

AVAILABLE NOW: Extended outside dining, take out, and curbside.

Inside service as permitted.

A TASTE OF THE EAST COAST IN SAN JOAQUIN

MAY WE SUGGEST: Poblano Chile Rellenos, two handmade, fire-roasted, fresh poblano chiles overflowing with creamy jack cheese and blanketed in a fluffy egg batter.

It’s one of the hardest decisions you’ll ever make.

Staring down that list of specialty pizzas is a trip onto a game show. You know you’re going to win, but what will you be walking away with? A Taste of Gilroy, in all its pepperoni, garlic, and tomato splendor?

Or perhaps a Chicken Fajita, garnished with chicken, bell peppers, red onions, and colby jack cheese? Or you could, you know, spice things up and build your own, too. And when there are so many appetizers, salads, and sandwiches to choose from, you’ll be straight back in that hot seat. Not that it’s a bad thing.

INSPIRED BY: New York Style Pizza AVAILABLE NOW: To-go, curbside pickup, DoorDash, and outdoor seating.

MAY WE SUGGEST: #1 David’s Combo—it’s called number one for a reason! Dive into this pie made with pepperoni, salami, Canadian bacon, mushrooms, bell peppers, red onions, linguica, and sausage.

1744 W. Hammer Ln., Stockton (209) 477-2677 DavidsPizza.org

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5940 N Highway 99, Stockton (209) 931-9163 GreatCaliforniaRestaurants.com/Stockton/DonLuis

AUTHENTIC GERMAN CUISINE

Owners Ady and Kate moved to Stockton from Germany in 2019 with a suitcase full of recipes and a ton of knowledge about traditional German cuisine and cooking techniques. Step into German Guys and be transported to a land far from home. Everything from the authentic food—schnitzel, spaetzle, bigos, and potato pancakes—to the décor yodels Germany! Bring the family for a lazy afternoon in the biergarten, or stop by for a quick bite any time of day.

FABULOUS EATS DINING OUT

GERMAN GUYS

INSPIRED BY: Growing up in Germany AVAILABLE NOW: Take out and curbside available, plus outdoor dining in the biergarten.

FAT CITY BREW & BBQ SAVOR THE FLAVOR

MAY WE SUGGEST: Hunter Schnitzel, a 10-12 oz. fresh tenderized pork loin or chicken seasoned, breaded, and pan fried to order. Served with mushroom sauce.

Nestled away on the edge of the Miracle Mile sits a haven for those who have the heartiest of appetites.

Whether you decide to split an appetizer among friends, go all in with a meat plate (plus two sides and a corn muffin), or hunker down with a two-handed sandwich, you are guaranteed to leave with a full stomach, and maybe just a bit of one of the delicious BBQ sauces still slathered on your face.

Settle in for a long lunch or dinner and get ready for a flavor explosion.

INSPIRED BY: California Style BBQ AVAILABLE NOW: Curbside pick-up and take-out, plus options to order through DoorDash and GrubHub. MAY WE SUGGEST: Junk Nachos, piled high with the meat of your choice, plus cheese, jalapeños, and beans, all drizzled with sour cream.

1740 Pacific Ave., Stockton (209) 323-4920

10438 Highway 88, Stockton, CA (209) 990-1391 German-Guys.com

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KOMACHI SUSHI FABULOUS EATS DINING OUT

AUTHENTIC JAPANESE FLAVORS

Komachi Sushi serves up authentic Japanese Cuisine in a delightful space. Guests will experience a wide variety of flavors bound to satisfy even the pickiest of eaters. Choose items from the expansive menu that includes traditional Japanese dishes, specialty rolls, and fresh Japanese fish. The must-try meals include the tasty Code-3 roll and the Black Pepper Tuna Tataki; both of which pair well with any glass of wine. What is comes down to is this: Komachi Sushi is the place to experience new food and flavors.

“Come as a customer, leave as our family!”

INSPIRED BY: Japanese Cuisine

HABANERO HOTS

AVAILABLE NOW: Take-out and outdoor dining. Dine in when available.

KICKING MEXICAN CUISINE UP A NOTCH

MAY WE SUGGEST: Sochu mixed drinks. The restaurant offers three: Sochu Yuzu Lemon Drop, Sochu Moscow Mule, and Peach Sochu Cocktail.

Have you ever gotten off work with a hunger that could rival the gods’? Are tequila tastings a pastime that you could really get behind? Then Habañero Hots invites you into the fold, where piping hot hearty portions, icy drinks, and tongue-tingling hot sauces are the main ingredients for a good time. Pull up a seat at the bar or grab a booth and chat it up with friends while you await your entrée. Weekly specials keep the good times rolling, and margaritas keep the laughter flowing.

INSPIRED BY: Mexican Cuisine NOW AVAILABLE: Take-out, curbside pickup, delivery, and outdoor dining. Indoor dining as permitted.

MAY WE SUGGEST: The Taco Tenjeno, a Texas-sized flour taco stuffed with rice, beans, beef, lettuce, cheese, and tomatoes

1024 E. Victor Rd., Lodi (209) 369-3791, HabaneroHots.com

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307 S. Lower Sacramento Rd., Lodi (209) 334-3131

MIKASA JAPANESE BISTRO SUBLIME SUSHI & SASHIMI STAPLES

San Joaquin loves its sushi. And when it’s time to dive into a whopper of a roll, or treat yourself to some high-quality sashimi, it’s Mikasa Japanese Bistro that knows best! Enjoy fresh choice cuts of your favorite seafood assortments at both the Lathrop and Tracy locations.

INSPIRED BY: Japanese Cuisine AVAILABLE NOW: Takeout and curbside pickup, plus DoorDash and GrubHub deliveries.

Inside service as permitted.

MIDGLEY’S PUBLIC HOUSE

MAY WE SUGGEST: The Sweet Lover Roll— filled with tempura shrimp, cream cheese, crab meat salad, unagi, mango, lettuce, tomato, and tobiko.

CELEBRITY CUISINE IN SAN JOAQUIN

There’s no better place to dine like a king than at a restaurant with its own coat of arms. The menu at Midgley’s Public House brings foodie dreams to life like no other, incorporating jaw-dropping portions with entrees as unique as the man behind the meals. Visit and share in the limelight with celebrity chef Michael Midgley, who is bringing the best dishes from Hollywood to our plates in Stockton.

INSPIRED BY: American Fusion AVAILABLE NOW: In addition to to-go orders, Midgley’s is offering extended patio dining.

MAY WE SUGGEST: Sweet Chili Salmon & Prawns, grilled sweet chili glazed salmon served with sautéed prawns, cilantrogreen onion white rice, grilled asparagus, and butter pan sauce.

296 Lincoln Center, Stockton (209) 474-7700 MidgleysPublicHouse.com

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

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FABULOUS EATS DINING OUT

SMITTY’S WINGS & THINGS SWEET, SPICY, DRY, OR SAUCY

MIDORI FINE ASIAN CUISINE

Owners Steve and Jaime Smith didn’t get the nicknames Sauce Lady and Fry Daddy from nowhere.

At this Stockton joint, the husband-wife team are serving up seriously delicious wings that have caught the attention of Guy Fieri and The Food Network for both their flavor and quality. Everything is homemade and made from scratch, and every order starts with juicy, fresh wings—never frozen— finished with one of Jaime’s signature sauces.

Come in for a basket, or score one of the menu’s other signature items.

INSPIRED BY: Their favorite foods—and probably yours, too— pizza and wings!

ASIAN FUSION CUISINE

AVAILABLE NOW: Take out and curbside.

Inside service as permitted.

Harry Yu’s newest restaurant—he is also the mastermind behind Mikasa Asian Bistro & Sushi Bar and Yujin Ramen & Noodle Bar—caters to those who love Asian cuisine, from Japanese to Chinese, Thai to Singaporean. Every dish emulates traditions from one region of Asia or combines influences from several locales, such as Hong Kong-style noodles, both Eastern- and Western-style Chinese, and more, including both classic dishes and more modern inspirations.

The result is a delicious and diverse menu of specialties Harry dreams up, each motivated by his annual trips abroad.

MAY WE SUGGEST: An order of wings tossed in Jaime’s Damn Hot sauce, a personal favorite from the master.

INSPIRED BY: Asian cuisine from all over the continent AVAILABLE NOW: Outside dining , take out, and curbside. Inside service as permitted.

MAY WE SUGGEST: Hong Kong Style Chow Mein, your choice of beef, chicken, shrimp, or pork mixed with crispy noodles, squash, carrots, and bok choy.

2541 Naglee Rd., Tracy (209) 835-8882

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5654 N. Pershing Ave., Stockton (209) 227-7479 SmittysWingsAndThings.com

THANK YOU FOR VOTING US ONE OF THE BEST NEW RESTAURANTS OPENING IN 2019

10438 E Waterloo Rd. ● Stockton

(209) 990-1391

TRACY THAI THE SPICE OF LIFE

Wed. & Thurs.

11:30am - 8pm q Fri. & Sat. 11:30am - 9pm q Sun. 11:30am - 8pm

Nestled in the heart of Tracy is an excursion into the rich tastes of Thailand, brimming with superb specialties in curries and pad thai, spring rolls, and more. Have a seat on the patio or enjoy the earthy nature of the décor inside. It’s a meal for your senses when you’re visiting Tracy Thai!

INSPIRED BY: Thai Cuisine AVAILABLE NOW: Takeout, curbside pick-up, and patio seating.

MAY WE SUGGEST: The Chu-chee Salmon curry - grilled salmon with vegetables, bell peppers, and basil, topped with red curry coconut milk sauce.

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

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FABULOUS EATS DINING OUT

OPEN SEVEN DAYS A WEEK! NEW LOCATION! NEW ATMOSPHERE! SAME GREAT SERVICE!

COME EXPERIENCE OUR NEW SPACE IN PERSHING PLAZA IN STOCKTON!

Thank you San Joaquin County for voting us Best Chicken Wings 4 years in a row! We love our community and cannot wait to serve you in our restaurant.

SMITTYSWINGS ANDTHINGS

BEST BUFFALO WINGS

4 YEARS IN A ROW!

209 - 227 - 7479

5654 N. PERSHING AVE STOCKTON

WEST OAK NOSH

FROM GERMANY TO YOUR MOUTH WITH LOVE The Germans love their pretzels and sausages, and locals who sympathize with such hearty cravings can’t stop talking about West Oak Nosh. The German fusion cuisine has delighted the crowds with its delectable German eats, trendy atmosphere, and top-notch service, plus a lineup of spectacular craft cocktails and award-winning brews.

For some truly one-of-a-kind eats, step in for a bite; whatever you’re noshing on is sure to be sehr gut!

INSPIRED BY: German cuisine with a modern twist ALSO OFFERING: Outdoor seating, take-out food, and curbside pickup.

MAY WE SUGGEST: Nosh Fries, beef-fat fries made with beer cheese, pickled jalapenos and onions, and bacon.

THANK YOU FOR VOTING US ONE OF THE BEST CHINESE RESTAURANTS’S IN SAN JOAQUIN! HEALTHY DELICIOUS TOP QUALITY MEALS THE FRESHEST VEGETABLES Tuesday – Sunday 11am – 7pm Take Out Only

209.957.0617

7555 Pacific Ave., Stockton • www.pekingstockton.com

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10 W. Oak St., Lodi (209) 224-8157

Bring in this ad for $5 off your tasting experience

Visit. Enjoy. Explore.

Paskett Winery is dedicated to producing premium wines from our estate vineyards in Lodi, California. We carefully select varietals in the Lodi AVA like Albarino, Verdelho, Viognier, Zinfandel and Cabernet Sauvignon.

Our wines are hand crafted, and are sure to impress any wine connoisseur.

Visit us and experience our award-winning wines.

11070 E. Woodbridge Road Acampo, CA 95220 • 209.200.1959 www.paskettwinery.com

HOURS Friday – Sunday: 11am -5pm

By Appointment Upon Request

Quality It’s A Family Tradition

209.599.1186 | 18700 E. River Road | Ripon, Ca 95366 www.mcmanisfamilyvineyards.com

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winedine209

EAT RAW

TANTALIZING FAVORITES BOTH COOKED & RAW AT AWARD-WINNING KOMACHI SUSHI  BY NORA HESTON TARTE / D DAN HOOD

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The menu at Lodi’s Komachi Sushi is extensive, filled with a variety of dishes both cooked and uncooked. From sushi rolls to fresh salads, sizzling soups to donburi, the options are seemingly endless. But one of Komachi’s (several) specialties is its raw offerings, including oysters, seasonal Japanese fish, and more. “We have a wide selection of raw fish items,” says Executive Chef Tim Chang. “It’s hard to choose a favorite.”

At Komachi, Tim and his wife, Owner Sunny, have a formula for serving the freshest fish so their raw dishes not only taste good but are safe, as well.

The first step to serving fresh, raw fish is to know

your suppliers. Where fish comes from is very important and the practices suppliers use before the fish gets to Komachi affects the final product.

Then, once the fish is received at Komachi, they have a list of protocols for storing and preparing fish to keep it fresh. The faster inventory turns around, the fresher the fish is.

That’s why busy restaurants often have the best fish—good thing Komachi is accustomed to a line of customers out the door.

Some fish, however, they keep on hand on purpose.

“With the exception of certain fish, we intentionally age them to bring out better flavor,” Tim says, adding that there is a dif-

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winedine209 CUSTOMER FAVORITES FLAMING DRAGON: Crab salad, avocado, and panko shrimp on the inside, topped with salmon, tuna, green onions, and tobiko.

Great for table center piece and ambiance. The roll is lit on fire upon delivery to the table.

SPIDERMAN: Crab salad, avocado, cucumber, and panko shrimp on the inside, topped with spicy tuna, soft-shell crab, green onions, and tobiko. Our biggest sumo-sized roll to satisfy your hunger.

COWBOY: Panko shrimp, avocado, and cucumber on the inside, topped with spicy tuna, bulgogi (Korean beef), white onions, asparagus, and mushroom.

This is a great surf and turf sushi roll with many levels of flavors.

“Our guests are not limited to raw seafood as my expansive menu consists of many other options on and off the menu,” – Tim Chang, Executive Chef ference between an aged fish and old or bad fish.

If getting into raw fish is new for you, start slow. Tim recommends ordering raw fish ceviche style, which has a more appealing texture to those who don’t routinely eat it. Ceviche at Komachi is marinated in a mix of citrus and soy sauce. “It’s easier for the novice who are just getting into sushi,” Tim says. “We also sear fish and serve with various garnishes, such as daikon, green onion, etc. to give it a unique texture and flavor.”

If you like sushi, Komachi has a menu packed with options, boasting just about

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every kind of fish in the sea from octopus to eel. Tim recommends trying Katsuo, popular in late fall and early winter (as well as spring), a seasonal fish from Japan. When you’re ordering drinks, consider how it’ll pair with food. Tim says sake and sushi are a match made in heaven.

“All sake goes good with raw fish,” he says. And Komachi keeps a wide variety in stock, including dry, fruity, sweet, or sparkling sake, plus hot and cold options. “We have different grades including high-end reserve sake,” Tim says. “Shochu (Japanese vodka) is available as well.”

These aren’t the only ways to enjoy raw

CODE-3: Panko shrimp and crab salad on the inside, topped with fresh salmon, yellowtail, green onions, and tobiko. It is served with three ounces of tempura lobster tail, tossed in a tangy, citrus-miso sauce.

foods at Komachi. The Poke bowl also combines cubes of raw fish. Made with fresh tuna and cucumber slices and tossed with seaweed salad, sesame oil, ponzu, and spicy sauce, the Poke Sashimi is good for everyone, including those on a keto diet. Or, order the sashimi salad, a refreshing bowl of greens topped with assorted fresh raw fish, tobiko, and green onion, and served with olive oil ponzu dressing.

“In our 50 combined years of experience, food and serving people has always been our passion [and] our love for creating dishes with quality ingredients and authentic flavors continues to grow,” says Tim.

THANK YOU VOTING US BEST IN BEST SEAFOOD, CLAM CHOWDER, SALADS, BRUNCH!

27

Enjoy Summer on

Reservations of Any Size Accepted 314 Lincoln Center • 209.956.0270 www.BudsSeafood.com

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winedine209 LISA’S PICKS A favorite for bridal showers, weddings, birthdays, and other 21-and-older events, all of the spiked cupcake flavors are available year-round, but Lisa has three suggestions for this time of year.

MUDSLIDE In Lisa’s favorite spiked cupcake, the cake’s espresso flavor is paired with vodka, kalua, and Irish cream for an aromatic take on this cocktail. Topped with a swirl of chocolate buttercream (made with a splash of either kalua or Irish cream), the cupcake is finished off with a fudge drizzle and a light dusting of espresso powder.

BUZZED

CUPCAKES

FROSTED FLOUR’S SPIKED CUPCAKES PUT AN ADULT SPIN ON A FAVORITE DESSERT  BY FAITH LEWIS If you’re craving a new way to kick back with a cocktail, ditch the glass and order yourself some spiked cupcakes from Frosted Flour in Lodi. Owner Lisa Hassett has transformed all your favorite cocktails into decadent desserts for some 21-and-older indulgence.

According to Lisa, the inspiration for these cupcakes started with Lodi’s love for wine. “Being from Lodi, you can’t help but be around all the wineries and our customers are always going to events

in Downtown Lodi and other wine events,” Lisa says. Not to mention that her own pantry is overflowing with unopened bottles that gave her lots of options when she began testing recipes. “It was a lot of trial and experimentation and some of them turned out horrible,” she admits, “but some of them turned out really, really good.”

Of those original tests, one did stick: pink champagne, a very light, white cake. And the success inspired Lisa to try her hand at other alcohol-centric cupcake recipes. She now offers eight different spiked cupcake flavors: Margarita, Lemon Drop, Mudslide, White Russian, Galliano, 50/50 Bar, Pink Champagne, and Piña Colada. “A lot of the alcohol bakes out, but you will still get the flavor in there and we accent it with the frosting to make it sweet,” she says.

WHITE RUSSIAN The base of this yellow cake is made with milk and pudding for a moist and fluffy texture. Lisa then adds kalua and vodka to the mix and tops the cupcakes with a kalua whipped cream and chocolate shavings.

PINK CHAMPAGNE Customers can pick their preferred champagne, so the final flavor – whether it’s sweet or dry – is up to you, making the pink champagne cupcake a flexible favorite. Of all the spiked cupcakes, this is the one with the most subtle flavor, so Lisa recommends this cake for anyone after a light flavor.

FROSTED FLOUR (209) 369-2253 FrostedFlour.com @frostedflourcakery

THANK YOU FOR VOTING US #1 BEST PIZZA!

1744 w. hammer ln. • stockton • 209.477.2677 SJMAG.COM

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SIMPLE SYRUPS  BY NORA HESTON TARTE / D DAN HOOD

AVE on the Mile doesn’t skimp when it comes to cocktails. The restaurant’s lineup of signature drinks are all expertly crafted by a team of professionals, and served by bartenders with care.. Homemade simple syrups flavor many favorite menu items from the Spiked Lavender Lemonade to the Blood Orange Old Fashion. Order up a flavored cocktail to taste the magic for yourself—bartenders make blood orange, lavender, and lemon infused simple syrups in house, all with the highest quality local ingredients. You’ll have to head down to the restaurant to get your hands on the goods; the recipes, after all, are a secret. Shhhh.

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1024 Victor Rd. • Lodi

209.369.3791

www.habanerohots.com

Open for Pickup, Delivery, Curbside & Outdoor Patio Dining!

We are proud to offer Mexican Food prepared according to recipes handed down four generations!

AVE on the mile, the small lounge and bistro, located at the heart of the Miracle Mile is proud to stand the test of time over the last 10 years.

Owner Kevin Hernandez, the AVE staff, along with good friend and founding manager, Jason Laurenti has worked tirelessly to promote the AVE brand and excited to celebrate 10 year anniversary in 2020.

AVE on the mile dining experience features Sunday Funday Brunch, casual dinners, after work happy hour, Karaoke Wednesday, parties, reunions, baby and wedding showers, along with safe and comfortable nightlife; AVE truly has something for everyone.

When March came with the Covid closure the restaurant industry took a tremendous hit. “Adaptation is the key to success” says, Jason Laurenti. “Everyday is a new challenge and we can only do what we can with what is in front of us and make it work. That is the only option.”

Over the several weeks of closure, the AVE team of Jason, chef Brandon Hernandez, chef JonScott Southmayd along with Kevin collaborated to create the new menu and look forward to the community experiencing the new AVE dining experience which includes al fresco, intimate patio dining.

During these dog days of summer there is plenty of shade in the garden like seating to enjoy the latest menu options underneath the patio lights. The AVE is open Tues-Sat, 5pm to 10pm, Sunday 10am-2pm and now available for Curbside Pickup, GrubHub and Doordash. Reservations: 209-462-5283 or info@aveonthemile.com Much Gratitude, Kevin Hernandez, Owner Cameron Crary, Manager

Now Offering Intimate Patio Dining 2333 Pacific Ave. Stockton CA, 95204

209.462.5283 Aveonthemile.com

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BUFFALO MILK SOFT SERVE

WHERE WE’RE EATING NOW

THE RESTAURANTS, DISHES, AND DRINKS YOU NEED TO KNOW.  BY SUZANNE LEDBETTER

1. PAPAPAVLO’S BISTRO AND BAR

coln Cntr., Stockton, (209) 477-6133, Papapavlos.com

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3. KNOW PLACE BAR

Guantonio’s is not your average pizza joint. This one-time mobile hotspot has officially opened for takeout. The restaurant, located in a completely renovated gas station, serves up woodfired pizzas for local foodies including their four-cheese pizza, classic (tomato, basil, and mozz), Ezzo pepperoni, and pesto. The pesto sausage pizza is a spin on a traditional pesto, loaded with mouth-watering house-made sausage, walnuts, and mozzarella. The combination of herbaceous pesto is the perfect marriage to the slightly spicy sausage, and trust us, it works.

But what we love most is the weekly pizza specials, using the freshest local produce sourced from small farmers. One of our faves is the Golden Bear Ranch peach pizza with onions, pancetta, kale, and Fiscalini San Joaquin Gold cheddar cheese!

Yum! 600 W. Lockeford St., Lodi, (209)

If you haven’t ever made the trek east of Lodi to the little town of Victor, for this off-the-beaten-path gem, you don’t know what you’re missing. The Know Place, a bar that’s been around longer than we have, may not be able to serve up handcrafted cocktails at the bar, but you can order them to go. You might ask yourself why you should make the drive, but let us assure you, it’s worth it. From tiki cocktails like Three Dots and a Dash, to traditional Paper Planes, and the seasonal Strawberry Fields Forever, these libations taste as good as they look. If you only get one thing, we strongly suggest the weekend KP Bloody Mary. From the over-the-top garnishes complete with a hardboiled egg, you won’t even have to eat breakfast!

Order online or follow their social media pages for a sip of something special. 17271 N. Bruella Rd., Victor, (209)

363-7152, Guantonios.com

369-4444, Know-Place-Online.com

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Yes, we know, this isn’t someplace new, but it’s worth a mention.

Want to eat at a restaurant with a patio where you can feel safe and be socially distanced? Looking for someplace special to celebrate an anniversary? Or what if you just want a delicious meal served up by a family-run business in picturesque Lincoln Center? That’s why it’s where we’re eating now. You can’t go wrong with their hummus, grilled veggies, or sautéed calamari, but the Flaming Cheese is always a top choice for foodies. Made with imported Kasseri Cheese and doused it in Ouzo before it’s lit on fire in a tableside presentation that will entertain children and adults alike. 501 Lin-

2. GUANTONIO’S

We are also going bonkers over the buffalo milk vanilla soft serve at Guantonio’s. Packaged in pints to go, it’s the ultimate indulgence after devouring pizza. Guantonio’s sources the buffalo milk from Double 8 Dairy in Point Reyes Station, but they make the sweet treat in house. It’s creamy, decadent, and soft as butter. Forget about the calories, just enjoy it!

THE POPULATION IN VICTOR, CALIF.

Every dish emulates traditions from one region of Asia or combines influences from several locales, such as Hong Kong-style noodles, both Eastern- and Western-style Chinese, and more, including both classic dishes and more modern inspirations.

MIDORI FINE ASIAN CUISINE 2541 NAGLEE RD., TRACY (209) 835-8882

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GROW YOUR OWN

PEA SHOOTS

PSSST IT TAKES LESS THAN TWO WEEKS  BY NORA HESTON TARTE Tossed in a salad, added to a sandwich, piled on avocado toast—the options for using pea shoots in your culinary pursuits is pretty much endless. And while you can pick up a handful at the grocery store, there’s a better way to always have these microgreens on hand.

Pea shoots grow fast, which satisfies us gardeners, or non-gardeners, who lack patience. In under two weeks you can have pea shoots ready to eat. And as an added bonus, you don’t need a lot of space to successfully grow them either. In fact, you’ll keep the mini garden right inside. Look, you don’t even need fancy equipment.

Take it step by step, and use tools you likely already have on hand.

Starting with a baking dish, (or a planting tray if you want to get fancy), prepare with an organic potting mix. Check the ingredients list in advance to assure there is mycorrhizae fungi in the mix, which will help get these babies sprouting fast.

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Next, you’ll need to add the seeds. These can often be found at local gardening supply stores (In Season Market & Nursery carries them) or even online. Press seeds gently into the potting mix and cover with a little extra.

Watering is where it gets tricky. You need to keep the soil moist without over-watering. Never let your seeds sit in a pool of water. Instead, test soil frequently to assure it’s damp, and add more water if it becomes dry.

Instead of placing the dish outside, choose a spot inside your house where the plant will get some sun exposure.

This will prevent the microgreens from drying out. When you see a few inches of growth and the shoots feel tender to the touch, which should take less than two weeks, the pea shoots are ready.

Trim from the top so as not to upset the roots and start adding them to your favorite dishes. Or, cook a whole slew of pea shoot-centric meals with your new bounty.

VOTED BEST BLOODY MARY

VOTED BEST APPETIZERS (TIED)

Come NOSH on NOSH at NOSH HOURS

OUTSIDE SEATING AVAILABLE Wednesday - Thursday 11am - 7pm Friday - Saturday 11am -8 pm Sunday 11am - 6pm

BUY 5 MEALS

FOOD, BEER & COCKTAILS TO-GO

(209) 224-8157 10 W. Oak St. Lodi Ca 95240 @westoaknosh

West Oak Nosh

ALL MEALS ARE FRESH FOR 4 TO 5 DAYS UPON PICK UP OR DELIVERY

GET ONE FREE Expires 9/30/20

HEALTHY MEALS ON-THE-GO FOR EVERYONE! 405 Lincoln Center Stockton, CA.

209-888-5297

FIND OUT MORE AT LEANFEAST.COM SJMAG.COM

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BEST

VEGAN EATS GOOD VEGAN EATS IN SJC  BY SUZANNE LEDBETTER

BOLANI Kabobi Go $9.95

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1 BOLANI

Kabobi Go, 14814 N. Thornton Rd., Lodi, (209) 420-8475, KabobiGo.com Inspired by street food from Afghanistan, Kabobi Go blends traditional Afghan cuisine with contemporary flavors. This crispy flatbread is filled with chopped leeks, perfectly seasoned potatoes, and garnished with and a cilantro chutney. They pair the grilled flatbread with a creamy yogurt to counteract the heat. It’s fresh, uncomplicated, and delicious.

Barsetti Fam ily Celebrating 109 Years in Galt

2 BRUSSELS SPROUTS TACOS

Cast Iron Trading Co, 114 N. San Joaquin St.,

Stockton, (209) 227-8585, CastIronTradingCo.com These tacos are the spice of life. It’s rare to see vegetarian tacos in San Joaquin county, but the Brussels tacos at Cast Iron Trading Co. are loaded with all the goodies and packed with flavor. Add to that the price tag of $4.75 and you’ll never leave town looking for vegan eats again. In fact, they offer a variety of plates for vegans, from pub totchos to a veggie brat. Be sure to stop in to get your fix.

We are open for tastings, wine by the glass & bottles to enjoy only in our shaded patio area at this time. We are practicing social distancing and following all required guidelines.

Old Town Galt, 400 4th St. Suite 150

3

SPICY CAULIFLOWER SANDWICH

Charles Place, 228 S. Sacramento St., Lodi, (209) 765-8226 Listen up friends. You might not think about a food truck when looking for vegan eats. But guess what?

Charles Place pounds out a cauliflower sammy that hails from flavor town! If you live in Lodi, and need a vegan fix, this crispy cauliflower sandwich is off the charts delicious! The hype around it is legit, and we hope you love it as much as we do.

209.744.6062

Open: Friday, Saturday, Sunday 12-5pm

ricjan@barsettivineyards.com • www.barsettivineyards.com

4 VEGAN AVOCADO FRIES OR CAULIFLOWER WINGS

Midgley’s Public House, 296 Lincoln Center, Stockton, (209) 474-7700, MidgleysPublicHouse.com In case you didn’t know, the King of late-night cravings is also the king of vegan cuisine. This was a toss-up for us, because there are so many savory options to choose from at Midgley’s. But if we had to choose, we’d go all in for the avocado fries. Because here’s the real deal, we absolutely can’t get enough creamy avocado in our lives, and this presentation is crispy, zingy, and scrumptious.

BIG V BURRITO WRAP

5

The Downtowner, 40 N. Sutter St., Stockton, (209) 910-9714, TheDowntowner.net The Big V Burrito Wrap is an unctuous option on a rough morning, a fresh start to your day, or to take out before a morning hike. This flour wrapped bundle of joy is happiness on a plate. Loaded with black beans, tofu scramble, avocado, vegan cheese, roasted red pepper, caramelized onions, and Pico de Gallo.

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MICHAEL’S TIPS FOR FIRST-TIME FORAGERS The golden rule of mushroom hunting is, of course, “Don’t eat anything you’re not positive about.”

CALIFORNIA

CHAMPIGNONS

A GUIDE TO MUSHROOM HUNTING IN THE GOLDEN STATE  BY FAITH LEWIS Cherries have come and gone, asparagus has had its day, and tomatoes are winding down for the summer, but mushroom season is just getting started. “Some of the mushrooms are going to show up in the fall,” says Michael Sampson, President of Sacramento Area Mushroomers (SAM). He explains that many Northern California mushrooms like the shoulder seasons when there’s some moisture in the soil and the temperatures are mild. “You can find them along streams just about year-round, but mushrooms are seasonal.”

This is what to look for — and what to avoid — in Northern California this mushroom season.

MORELS Morchella rufobrunnea, Morchella americana, Morchella snyderi, and more While they can be elusive, morels are extremely hard to misidentify. Look for the honeycomb-like cone in wood chips or pine needles in the fall and spring.

Pair with wild game, turn them into a hearty pasta sauce, or bread them and fry them.

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SHAGGY MANE

OYSTER MUSHROOM

Coprinus comatus The shaggy mane’s long season makes it a staple for local foragers. Expect to find it in the fall and again in the spring after a short winter hiatus. It will grow anywhere from lawns to rocky soil. They are easily identified by their conical, peeling, or scaly-looking cap.

Pleurotus ostreatus Celebrated around the world for their savory flavor and delicate texture, you can often find oyster mushrooms growing in deciduous trees (like cottonwood and maple) or downed logs after the first rains of the season and all the way through spring. If the valley temperatures are too high, you can start your hunt in the foothills.

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WARNING: DEATH CAP Amanita phalloides All you need to know about these mushrooms is in the name: the death cap is one of the most poisonous mushrooms in the world and foragers need to know how to identify it so they can stay clear. Watch out for: A white cap with a green or yellow tint An ammonia-like smell A very round cap on young mushrooms A flatter, three- to sixinch diameter mature cap

Pictures can be misleading: “I do not recommend identifying a mushroom from the picture. Read the keys.” Which brings us to Michael’s next tip…

“Pick up a good field guide or two – and then use it.”

Try Mushrooms Demystified or All That the Rain Promises and More by David Arora.

Join a mushroom club like SAM (they’ve had lots of mushroom hunters from SJ County join over the years), attend a fungus fair, or find an experienced forager to show you the ropes.

“Cook any wild mushroom – and cook them thoroughly.”

THANK YOU FOR VOTING US ONE OF THE BEST MEXICAN RESTAURANTS & TACOS!

Fine Mexican Cuisine

Serving Breakfast, lunch & Dinner 5940 CA-99, Stockton Frontage Rd. Off Hammer Lane (209) 931-9163

Dine In q New Patio Dining To Go q Curb Side Pickup & Drink Specials Call Us About Our Catering Menu!

Visit Us Monday – Sunday 7am – 9pm • www.donluismexicanrestaurant.com SJMAG.COM | SEPTEMBER 2020 115

in season

GAGA for GRAPES  BY SUZANNE LEDBETTER, FINE FOODIE PHILANTHROPIST

Who else finds themselves snacking on an entire bag of grapes to ward off sweet cravings? While San Joaquin County is famous for its wine grapes, come September, the rest of the valley is harvesting table grapes. The juicy, crunchy, sweet

morsels are cut fresh from the vine each fall, and they hold the power to evoke memories of a simpler time, back when we were kids!

As an adult, one of my favorite memories was when we first moved to Lodi and decided to

invite my in-laws over for our first dinner in our new home. I whipped up a Waldorf salad of grapes, walnuts, and apples, to accompany the rest of our meal.

This memory got me thinking.

Why don’t I cook with table grapes more often?

THREE REASONS TO ENJOY TABLE GRAPES ANTIOXIDANTS Table grapes are high in antioxidants, which means they protect your body against free radicals that cause cancer.

DIGESTION Grapes are an excellent source of fiber, which aids in digestion and keeps things running smoothly.

LUNG SUPPORT Did you know that grapes are one of the best ways to detox and clear the lungs of impurities?

Studies have also shown grapes helps ease asthma symptoms.

CROSTINI WITH ROASTED GRAPES & GOAT CHEESE INGREDIENTS 2 c. red table grapes, halved 2 tbsp. honey 8 thyme sprigs 4 oz. goat cheese 1 baguette 1/4 c. pecans, chopped

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DIRECTIONS Heat oven to 375 degrees.

Slice grapes in half and place in a small bowl. Toss with the honey and fresh thyme sprigs. Pour the grapes onto a foil lined cookie sheet and roast for ten minutes. Remove from the oven and set aside. Slice a baguette into ¼-inch pieces on the diagonal. Brush with olive oil and bake for 5 to 7 minutes. Remove from the oven and spread goat cheese on each slice of bread. Top with grapes, thyme sprigs, chopped pecans, and an additional drizzle of honey.

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FALL HARVEST SALAD INGREDIENTS 4 c. arugula 2 chicken breasts 2 c. grapes ½-c. crumbled blue cheese 2 small apples, cubed 1 c. walnuts 3 tbsp. olive oil 2 tbsp. balsamic vinegar salt pepper

DIRECTIONS Brush chicken breasts with olive oil and season with salt and pepper. Grill the chicken over medium heat on a charcoal grill. Remove and set aside. Chop apples into ½-inch cubes. Slice grapes in half. Place grapes, apples, and walnuts into a small bowl.

Toss with balsamic vinegar, and season with salt and pepper. Pour arugula into a large bowl. Pour the grape mixture over the arugula and add the crumbled blue cheese.

Toss the salad with balsamic vinegar and olive oil. Slice the chicken breasts and place on top of the salad. Enjoy!

PASTA WITH SAUSAGE AND RED GRAPES

6 oz. mild Italian sausage 1 tbsp. olive oil 1 small red onion, halved and thinly sliced 2 cloves garlic 1 tbsp. salt, plus ¼-tsp. divided 2 c. seedless red grapes 1 c. low sodium chicken broth ¼-tsp. red pepper flakes 10 oz. pasta (farfalle, penne, or tagliatelle) 2 tbsp. parmesan, grated ¼-c. chopped fresh Italian parsley ¼-c. chopped basil

DIRECTIONS Set a large pot of water to boil. In a large skillet cook sausage over medium heat, breaking it up into small pieces until browned. Transfer sausage to a paper towel. Add oil to the skillet and cook the onion and garlic with ¼-tsp. of the salt, stirring occasionally, until soft and golden. Add the grapes, broth, and pepper flakes, increase the heat to medium high, and cook until the grapes soften or burst and liquid thickens, about ten minutes. Return the sausage to the skillet and stir. Turn off the heat. When the water begins to boil, add the remaining tbsp. of salt and pasta. Cook according to the directions. Drain the pasta, add to the skillet, and turn heat to high. Cook, stirring until the sausage is hot and the pasta is coated with sauce, approximately 60 seconds. Divide between four bowls and garnish with parmesan, basil, and parsley.

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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

SALTED CARAMEL, PECAN, BANANAS & CREAM PANCAKE PLATTER  BY NORA HESTON TARTE

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.

MIDGLEY’S PUBLIC HOUSE

and one bacon or sausage.

September 26 marks National The pancakes, of course, Pancake Day, a holiday so important it’s actually are what take center stage. celebrated twice per year. In To create the complex saltyorder to make the most of sweet flavors of this breakfastthis momentous occasion, so-good-it-could-be-dessert, we’re diving head first into a candied pecans are baked platter of delicious buttermilk right into the pancake batter. pancakes from American Then, the golden-brown cakes Waffle Diner. The breakfast are glazed with a homemade and lunch hotspot serves cream cheese frosting and up a Salted Caramel, Pecan, topped with fresh banana Bananas & Cream slices, candied Pancake Platter, a pecans, and a drizzle delicious plate filled of caramel before with two buttermilk it’s topped with AMERICAN WAFFLE DINER pancakes, two eggs butter, dusted with 1540 E. March Ln., any style, a choice powdered sugar, and Stockton (209) 951-1175 of hash browns or served with maple country potatoes, syrup.

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296 Lincoln Center Stockton, (209) 474-7700 midgleyspublichouse.com

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

San Joaquin Magazine’s award winning restaurant for 5 years in a row

“Come as a customer, leave as our family!”

A personalized, Japanese dining experience catered to your taste buds.

Choose fresh, exquisite dishes both on and off our menu.

Best Japanese

307 S. Lower Sacramento RD. Suite D, Lodi, CA 95242 209-334-3131 www.sushikomachi.com

Best Sushi

TEMPORALLY WE ARE OPEN MONDAY TO SATURDAY 11AM to 7PM

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LIMITED OUTSIDE DINING AVAILABLE!

Best Bakery

Best Tea Room WE PUT GENERATIONS OF FAMILY TRADITION & LOVE OF FINE MEXICAN DINING IN EVERY MEAL. THINK OF US FOR FOR ANY OCCASION.

2381 W. MARCH LN. | STOCKTON

209-472-1661 www.arroyoscafe.com Like us on Facebook!

#

Thank You for Voting Us 1 for Best Tea Room & One of the Best Bakeries!

310 N. California St. | Lodi and 322 N. California St.| Lodi

209.747.3418 SJMAG.COM

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WIN DINNER fresh ON US WEEKLY WINNERS

GO GREEK! GRECIAN PRODUCTS FIND A HOME ON SJC SHELVES  BY NORA HESTON TARTE his products, hail from the island of Crete in Greece, harvested by the Koukakis Family located in the a market for overseas Chania region. Cretan products, including Honey is another of Chris’ EVOO and natural honey. favorite products from the Chris Kay, a San Joaquin island, an award-winning local, uses his business honey rich in antioxidants Carter Imports to bring and anti-inflammatories. his favorite overseas The Saviolakis, who products—like Elia EVOO harvest the honey, have and Cretan Raw Thyme more than 250 years of Honey—to local businesses beekeeping experience such as Rinaldi’s Market in under their belts, Linden, Durst Winery lending to the 100 & Estate, Mettler SATISFY YOUR percent natural Vineyard, and Market INTERNATIONAL product that Post International PALATE: people love around Carter-Imports.com Market. The Elia the world.

EVOO, like many of

San Joaquin County is home to much of its own agricultural bounty, but there’s still

Visit Our Contests Page

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MAGAZINE

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14 Unique Sparkling Wine

TRY OVER OF

FLAVORS

AT OUR DOWNTOWN LODI TASTING ROOM! 9 N. School Street | 209.370.6013 | WEIBEL.com | SJMAG.COM

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tidbit 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

WINE WITH A TWIST  BY NORA HESTON TARTE

Petite Petit Sirah Sorbet.

This perfectly purple, ice cream-adjacent treat is curthe circus elephants that rently available at the gallery grace the label, the blend is known for its artwork just 85 percent petite sirah and as much as its ice cream 15 percent petit verdot. The line-up. The rich color plays substantial, full-bodied wine homage to the wine’s deep may sound like an evening purple hue, and the flavor is drink or something best there, too. Subtly sweet and enjoyed in cooler months absolutely delectable, this due to its heaviness and may just be the best way complexity, but leave it to for red wine drinkers to inthe creative minds behind dulge in a little vino Michael David and midday. Stop into Segale’s Double Dip Segale’s to try the Gallery to come up SEGALE’S DOUBLE DIP GALLERY tasty treat, made exwith a refreshing way 222 W. Pine St., Lodi clusively for Double to enjoy a deep red (209) 642-0009 Dip Gallery. wine. Enter: The

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

Michael David Winery’s Petite Petit is a bold wine. Big like

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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

Thank You for Voting us the best Appetizer, Bar Food, Happy Hour, Clam Chowder, American Restaurant, Burger Specialty, Fine Dining, Outdoor Patio Dining, Craft Cocktail, Steak, Prime Rib and Chef Michael Midgley #1 Chef in San Joaquin county for the 6th year in a row!

296 Lincoln Center ● Stockton

(209) 474-7700 midgleyspublichouse.com

Now Available for Catering Big SUNDAY – THURSDAY: LUNCH 11:30-4 • DINNER 4-9 FR IDAY & SATUR DAY: LUNCH 11:30-4 • DINNER 4-10

& Small!

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getaways

Fall Colors in Mammoth Lakes Experience the beauty  BY NORA HESTON TARTE

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Mammoth Lakes is an adventurer’s paradise. Year-round the outdoor activities—from skiing and snowboarding to fishing and hiking—beckon travelers from across the world to come for a visit.

About four hours from here, the locale is easy to get to, but it sets itself apart. A quaint town near the Cal-Neva border, flanked in pine trees and overflowing with pristine lakes, Mammoth Lakes is the perfect place to

escape to on a quarantine road trip, and now is the time to do it. Every fall the area comes alive with color, each meadow bursting with vibrant hues of red, orange, yellow, and gold, creating an epic backdrop for all of your adventures.

PEAK SEASON FOR FALL COLORS TYPICALLY HITS IN LATE SEPTEMBER TO EARLY OCTOBER.

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getaways

All the Colors

If you’re here for the colors, the best way to see them is to take a drive around.

Mammoth and its surrounding areas offer up gorgeous views worth the trek The rule of thumb is to visit between Labor Day and the first snow, which typically falls in mid-October, to enjoy the most awe-inspiring colors. Favorite stops include Convict Lake, June Lake Loop, and Rock Creek.

Wherever you go, remember to pack a camera. You’ll want to be snapping photos as you wind in and out of Mammoth and its nearby towns. Lundy Lake in Lundy Canyon is one place you can find the gorgeous fall colors even before they peak. In many cases, it’s the safest bet for a splash of color when you may have missed the peak.

It’s easy to drive up Lundy Canyon to the lake—no hiking required. But of course many visitors choose one of the nearby paths to enjoy the scenery for a while. On the way you’ll also run into a giant

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painted rock of a Native American Indian chief. These painted boulders are popular in the area, with a few masterpieces scattered throughout the region, seemably in the middle of nowhere.

For a mix of fall colors and outdoor recreation, head over to Convict Lake. A few steps down to the lake uncovers a lot of beauty. Plus, it’s a common place for locals to get on the water. Bring your paddle boards, kayaks, or fishing boats and head out. Here, you’ll be surrounded by the very nature and grand scenery you came to find while basking in the late-fall sunshine. If you want to hike, there is an easy three-mile loop that goes around the lake.

June Lake Loop is perhaps the most popular stop for fall color views. Driving the loop

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will unlock plenty of viewpoints. Along the way, Silver Lake is a good spot to get out and explore, plus you can drop your paddleboards into the lake and sail away beneath a rainbow of golden and crimson leaves.

Closer to town, the Mammoth Lakes Basin offers a collection of mild hikes for those who want both a shaded forest trek and water views. Escape into the trees and take the trail to Emerald Lake. The 1.7-mile, moderately trafficked outand-back trail in the John Muir Wilderness offers gorgeous lake views in the Inyo National Forest, with only a slight elevation gain (393 feet). In early fall, you’ll likely see the burst of fall colors as well as the dwindling wild flowers still hanging on to the last warm weather of the season.

Nearby, also in the Mammoth Lakes Basin, the trail to Heart Lake is another favorite. Another quickie, this 3.2mile out and back trail offers a 500-foot elevation gain and ends with stunning visions of Mammoth Mountain, the Minarets, and Heart Lake (which is actually shaped like a heart). Here, the aspens turn colors as summer gives way to fall. To make it even easier, the trailhead is clearly marked just off of the Coldwater Creek Campground parking lot and the trail also offers a detour to some old mines if you fork left instead of right. Expert Tip: Stop at the lake for a picnic.

Another lake worth a visit is Lake Mary. This popular fishing spot in Mammoth is swarming with small boats on a good day, but it’s also a scenic spot to stop for some photos and take in the colors. It gets chilly on the water, so dress warm, especially if you plan to get on the water. Expert Tip: drop kayaks here and paddle away.

Shelter Distilling

Hire a Driver

If you don’t want to drive around yourself scouting out fall colors, hire a guide. Mammoth All Weather Shuttle will pick you up for a private or group tour of the area, jutting in and out of Mammoth to uncover the best offerings. Along the way you can enjoy a history lesson mixed with a local’s view of the area, providing a little more insight into life in this small mountain town. (706) 709-2927

Shelter Distilling

Shelter Distilling

Beer Me

Look, I strongly believe that little in this world is more refreshing—or well earned— than a post-hike beer. So after you’ve worked up an appetite head to Mammoth Brewing Co., which serves food by the EATery. Here, there are 13 beers (and one root beer) on tap, and you can taste them all for $25. Much like Mammoth, there’s a little something for everyone. Choose from super hoppy IPAs, mild pale ales, and a cherry sour that will knock your socks off. Then, grab a growler or a couple of crowlers for the road. 18 Lake Mary Road The fare at the EATery is casual, but done up—it’s not your average burger and fries.

Share a plate of Oh Boy Nachos, loaded with meat, cheese, beans, guacamole, salsa, egg,

and avocado, or a flatbread pizza made with grilled peaches and goat cheese. In addition to specialty items, the menu is mostly made up of fry options—sweet potato tots served with chipotle aioli may be your new obsession—burgers, and salads.

You can also grab beer or do a spirit tasting at Shelter Distilling. The drinks are strong, but oh so good—and if chucking back half-shots of straight alcohol isn’t your thing, you can also order up cocktails made with the hometown spirits. We suggest a seat on the sun-drenched patio that opens up to the village for people watching while you sip. The cocktail list is long, featuring everything from whiskey to gin. The Bee’s Knees comes highly recommended, as does their version of The Mule. Plus, Shelter is getting into the canned spirits game, too. So SJMAG.COM

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getaways

Mammoth Rock ‘N Bowl Lounge

you can find your favorite and bring it with you fishing later.

100 Canyon Blvd. #217 Shelter has a kitchen as well in case you’re looking for lunch or dinner with your cocktails.

The meals here are well-priced and off-kilter. Order up one of their creative taco creations, including a Crispy Confit Pork Belly variety or a spicy Harissa Shrimp. Something truly creative is the Toasted Sweet Potato Taco, made with chipotle, caramelized onion, vegan avocado crema, and cilantro.

Creature Comforts

Much like South Lake Tahoe, Mammoth Lakes has a Heavenly-esque village (it was actually built by the same company) that houses all your creature comforts, dubbed The Village at Mammoth. Cute boutiques hock small-town finds like CBD-infused beauty products and hats donning the Mammoth logo.

We don’t recommend leaving without indulging in Hugs Ice Cream, where scoopers serve up to 24 different flavors of premium craft ice cream plus sorbet, sherbet, and cookies.

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Where to Dine

Other worthy places to grub in Mammoth include Bleu Market & Kitchen. The culinary experience brings the option to dine in, or grab market finds to prepare at home, including chops from the on-site butcher and a fridge of chilled beer and wine. The benefit to the latter is the ability to throw together a pretty impressive picnic basket for one of your outdoor excursions, including a high-end charcuterie. But if you choose to dine in, you won’t be disappointed by the collection of handcrafted sandwiches, savory soups, or fresh seafood selections. 106 Old Mammoth Road Inside the Westin, Whitebark offers a good breakfast lineup, which is made extra convenient if you stay here (and you should). Just up the road from the village, The Westin Monache Resort is centrally located and well-appointed, with spectacular views outside every window. The menu at Whitebark is always changing, but the quality stays the same. Watch as master chefs create beautiful dishes in the open kitchen, including prime steaks, fresh fish, and aromatic pizza. 50 Hillside Dr.

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Westin, Whitebark

For dinner, hit up the Mammoth Rock Brasserie. Located above Mammoth Rock ‘N Bowl, the small restaurant offers an intimate setting with high-end fare, a far cry from some of the more casual meals you’ve likely enjoyed. Everything on the menu is scrumptious, but we recommend not missing the Elk Medallions, perfectly-cooked and glazed with an aged blue berry balsamic demi-glace, served with mashed potatoes and grilled vegetables. And while you’re dining in, don’t skimp on dessert.

In addition to after-dinner drinks, the menu features a decadent Dark Chocolate Mousse that’s the perfect finish to a hearty meal as well as a lighter Tahitian Vanilla Bean Crème Brûlée. Expert Tip: Post dinner, head downstairs to bowl (call ahead to see if it’s open).

3029 Chateau Rd.

Westin, Whitebark

the science of choosing bait and lures based on local flora and fauna. Then, he gets you casting along the river, guaranteed to get a few bites before you leave. 2987 Main St. If you’re going to head out on your own, try Hot Creek. The place is teaming with fish most times of the year, making it easier to catch and release a few fish before the day ends.

Disclaimer: Due to the ever-changing landscape in California caused by COVID-19, please call ahead to all businesses before visiting as hours and procedures change often.

Fishing

It’s hard to come to Mammoth Lakes and not fish. If you ask the locals, this is one of the premier past times, and for good reason. Mammoth Lakes is home to a variety of trout, including Rainbow Trout, Brown Trout, Golden Trout, Brook Trout, and more. If you’re curious what it’s like out there, watch some Fish with Flint videos on YouTube before heading out—he’s an expert in the topic of fly fishing. And, as an added bonus, you can take a private lesson with the angler, too. Booked through the Troutfitter Shop, Scott takes you through the entire process of learning to fly fish.

Your lesson (if you’re a beginner) starts at a park where Scott teaches clients how to cast a line. Then, you get out on the water.

Fishing from the banks, Scott breaks down

Westin, Whitebark SJMAG.COM

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Creekside Center

Thank you for Voting us one of the best in Skilled Nursing!

5 star facility with medicare.gov

“

Creekside Center is a skilled nursing facility located in Stockton, CA. Our center has an attractive warm atmosphere in a neighborhood setting. Patients and family can stroll the beautiful courtyards and sit in the lounge by the fire. At Creekside Center, we offer select menus and snacks in dining rooms with a garden setting. The facility offers in-house therapy 7 days a week in our Rehab Recovery Suites. All care is patient-centered and promotes independence The goal is to return our patients to good health and spirit.

Joseph Colcol (Administrator)

Rebecca Alfonso

(Director of Business Development)

“

Kenneth Lim

(Director of Nursing)

Creekside Center | 9107 N Davis Road | Stockton CA 95209 Phone: 209-478-6488 Offering 24 Hour Admissions 7 Days a Week creeksidecenter.com 130

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PLANNING FOR RETIREMENT GUIDE

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As people get older, it’s normal for social circles to become smaller. At the

TECH TALK

SAN JOAQUIN SENIORS STAY CONNECTED  BY FAITH LEWIS

same time, their independence may begin to slip, they get out of the house less often, and loneliness sets in.

Now add a pandemic into the mix and it isn’t hard to imagine older adults struggling to keep up their social connections and routines.

Luckily, technology can help bridge this gap while also preserving independence – even for a generation that can SJMAG.COM

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be hesitant to embrace new forms of technology. “You have some older adults who are very technologically savvy and others who are kind of fearful,” says Elise Vigil, adult services division chief at San Joaquin County’s Department of Aging and Community Services. “The technology gap with older adults contributes to loneliness, depression, isolation – a myriad of things that can impact a person’s physical as well as their mental health.” In fact, loneliness can have the same impact on your health as smoking 15 cigarettes a day.

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So how do we get older adults on board with new technologies?

According to Elise, sometimes it’s just a question of access. If there’s no one to introduce the technology and explain how to use it, it can be extremely hard for seniors to understand it or even see the need for it. But when it comes to which devices are better suited to seniors’ needs, it’s really personal preference. Elise says that cell phones have been a game changer, allowing seniors to stay connected to their loved ones and also rest assured that if they have an emergency while not at home

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YOUR TRUSTED PARTNER We are here to help you and your loved ones navigate these unusual times. Our communities follow rigorous CDC guidelines, creating living environments where your loved ones are supported by our healthcare heroes.

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they will be able to call for help – no more need to wear that a medical alert button wherever you go. Others prefer tablets, whose larger screens can make them more user friendly. But whatever tech you choose, what’s important is how you use it. These are some of the ways technology can help keep seniors connected, independent, and thriving in the digital age.

CAN YOU SEE ME NOW? Calling up a friend is certainly nothing new, but when you can’t visit someone in person, a video call can be the next best thing. “Nothing substitutes face-to-face interaction,” Elise says of the rise of video chatting, “but, while it’s not a full substitution, it provides us that human contact that we need and it allows us to remain safe at the same time.”

Pandemic aside, regular video calls with loved ones can help seniors keep connected with their family members who don’t live nearby or are always on the move.

Something as simple as a weekly call can be incredibly helpful in fighting loneliness.

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AN APPLE A DAY Even if you can’t (and you shouldn’t!) avoid the doctor altogether, technology makes it possible to take care of many of your routine needs from the comfort of your own home. Healthcare providers like Kaiser Permanente and St. Joseph’s Medical Center offer video chat appointments to address concerns ranging from prescription refills to shortness of breath, pain, and many other symptoms.

And, while we’re on the topic of an apple a day, you can get your fruits and veggies without ever leaving the house through grocery store delivery apps like Walmart Grocery or Raley’s.

YOU DESERVE HIGH-QUALITY, DEPENDABLE HOMECARE. Nurse Next Door is a 24/7 full service senior homecare agency providing a comprehensive range of non-medical services on an hourly basis. Our experienced caregivers are bonded and insured; and since they’re our employees, your risk is minimized.

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Aches and pains? Now you know you can set up virtual appointments with your doctor, but did you know that you can also join virtual exercise classes specifically designed for older adults who are looking to stay active and relieve pain, too? “Something like Tai chi for arthritis,” Elise says. “We’re partnering with the public health department so we’re going to be able to launch a virtual class.”

SJC DEPARTMENT OF AGING AND COMMUNITY SERVICES 333 E. Washington St., Stockton (209) 468-1104

Your community’s nonprofit hospice, embracing individuals and families facing life-changing journeys, enhancing quality of life for all since 1979.

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2431 W. March Lane Suite 100 Stockton, CA 95207 209.477.6300

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CommunityHospiceCV hospiceheart.org CA100000783 • CA100000613

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Living

CREEKSIDE CENTER

PROFILES

Whether you’re looking for a long-term option or a short-term care facility, Creekside Center in Stockton is there to care for you and your loved ones.

The Skilled Nursing Facility offers post acute services, memory support, ShortStay care, LongTerm care, respite care, palliative care, and rehabilitation therapy, and patients will feel at-home during their time at Creekside, a charming facility in a neighborhood setting that boasts beautiful courtyards, a fireplace, a beauty salon and barber services, on-site housekeeping and laundry, mail and newspaper service, pharmaceutical delivery service, cable, and wireless internet. Regardless of how long you stay, patients can take solace knowing they will be comfortable in their spacious private and semi-private rooms, each with private bathrooms, with time spent lounging in the reception area, recovering in the rehab gym, or dining from a menu of meals and snacks. The goal in every case is returning each resident to good health and spirit, with seven-day-perweek, in-house therapy and rehab-recovery suites, amenities catered to caring for the whole patient, and a talented and professional interdisciplinary team there to meet all patient needs.

Creekside Center 9107 Davis Rd., Stockton (209) 478-6488 CreeksideCenter.com

Creekside Center WELBEHEALTH STOCKTON PACE The goal of Stockton PACE (Program of All-Inclusive Care for the Elderly) is simple: helping people live independently in their homes and communities for as long as they can. For elderly people, PACE offers an in-between of independent living and a full-time care facility.

This all-inclusive care program offers services to make independent living feasible for many, including help managing medications, transportation, healthy meals, and more in a social and welcoming environment.

Not only do PACE professionals assist with daily needs, the PACE center in Stockton offers a calendar of events to keep seniors active and social.

During Covid 19 PACE shifted to a remote home care model for all participants, maintaining regular video communication in the home.

Staff is available to manage seniors’ medical needs and concerns, as well as complete social and behavioral health check-ins.

PACE services may be free or low-cost and it’s easy to qualify for services. To get started, visit Stocktonpace.com to see if you qualify.

Stockton PACE 582 E. Harding Way, Stockton (209) 932-0367 StocktonPACE.WelbeHealth.com

an affiliate of

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PROFILES

NURSE NEXT DOOR HOME SERVICES Nurse Next Door Home Care Services is a matchmaking service for seniors and caregivers, helping those who want to remain independently living at home do so with the help of the perfect caregiver handpicked just for them, taking into consideration needs, interests, and personality. The service takes burden off of family members by completing tasks such as meal preparation, light housekeeping, personal care, and transportation, while also providing care. Regardless of the client’s needs, companionship is a priority, which is why Nurse Next Door works to place the ideal caregiver in every home, helping to alleviate feelings of isolation and depression. All services are available around the clock, whether it’s 3 PM or 3 AM, and services can be scheduled on a daily, weekly, or monthly basis. Log online to book care in Lodi, Stockton, Galt, Elk Grove, or Sacramento, or learn more about the available services.

Nurse Next Door Home Services (916) 524-7020 NurseNextDoor.com

HOSPICE OF SAN JOAQUIN Hospice of San Joaquin is one of the most trusted Hospice Providers in San Joaquin County, providing quality hospice care that allows their clients to live life to the fullest. With the first and only Hospice House for hospice patients in the county, the Hospice House offers 24-hour nursing care, meals, laundry, activities, and all the amenities necessary to make their patients feel comfortable and at home. Their wide variety of programs at Hospice of San Joaquin include Camp Caterpillar for children who are experiencing grief and support groups for adults. Hospice of San Joaquin’s Pacific Palliative Care Program is for those who aren’t quite ready for Hospice Care. Hospice of San Joaquin’s mission is to honor life by ensuring patients and their caregivers are given the care and freedom they need to enjoy and live their lives fully.

hospice of San Joaquin 3888 Pacific Ave., Stockton (209) 957-3888 HospiceSJ.org

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Living

PROFILES

COMMUNITY HOSPICE As the oldest and largest nonprofit hospice provider in the Central Valley, Community Hospice has provided compassionate and quality care, education, and support for more than 40 years. Community Hospice believes no one should face their journey alone, providing community members an array of services and programs that focus on enhancing quality of life for all. Programs go beyond the original concept of hospice care, offering palliative care for those with a serious illness. Grief support services and a crisis response team are also available to the community at no cost, providing education, support, and resources. Community Hospice also specializes in grief support for children through their school based program and Camp Erin® of the Central Valley—a free residential bereavement camp for grieving children and teens ages 6-17.

Service and programs are provided in Stanislaus, San Joaquin, Merced, Calaveras, Mariposa, Tuolumne, and parts of Contra Costa, Sacramento, Alameda, and Santa Clara counties.

Community Hospice 2431 W. March Lane, #100, Stockton (209) 578-6300 Toll Free: (866) 645-4567 Hospiceheart.org

O’CONNOR WOODS O’Connor Woods, San Joaquin County’s premier life plan community, located in Stockton is a senior living retirement community focused on life-enriching activities, quality care, and maximum independence. More than a place to lay your head, O’Connor Woods is focused on helping residents cultivate the lifestyle they want inside the gated, 34 park-like acres, resort-style property which includes single homes, duplexes, and apartments. For 30 years, the non-for-profit has offered its residents assisted living, independent living, nursing home care, rehabilitation, and memory care in a community set up to serve all seniors regardless of health, meeting them where they are at and adjusting when needs change. While living at O’Connor Woods, seniors can take part in cultural outings, swim in the all-seasons pool, or expand their worldview through the Osher Lifelong Learning Institute in partnership with University of the Pacific. The activity schedule offers a long list of opportunities for residents to connect with their neighbors and also spend time with loved ones who come to visit. From social activities to restaurant-style dining there are endless ways to enjoy your time at O’Connor Woods, a community designed to support the journey of life.

O’Connor Woods 3400 Wagner Heights Rd., Stockton (209) 956-3400 OConnerWoods.org

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