San Joaquin Magazine September 2023

TH E DINE AND W INE ISSUE

the social side of beer

THE MAGAZINE FOR THE CENTRAL VALLEY

Bank Strength

156 Years of Strength & Stability

Established in 1867, Bank of Stockton is a commercial bank with a proven track record of sound banking management principles and a strong consumer and commercial customer base. We are proud to serve generations of families and businesses with quality products and personalized service.

As we celebrate our 156th year of community banking, we’ve weathered many historical challenges and continue to be a source of strength and stability for our customers and our communities. When you need a bank you can count on, look to us. Our customers’ satisfaction is our greatest reward!

THANK YOU FOR VOTING US BEST BREWERY, CRAFT BEER PUB/BEER MENU & BAR FOOD!

STOCKTON’S OLDEST BREWERY

FEATURING: LIVE JAZZ, FAMILY DINING & ENTERTAINMENT, SPORTS & HAND-CRAFTED MICROBREWERY

JOIN US FOR FOOTBALL THIS SEASON WITH THE NFL TICKET

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Creekside Center

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.

Women’s Health & Lifestyle Event

Joselyn Johnson, MSN, FNP

Niki Ramirez, MSN, FNP

For the you taking care of your heart, and theirs.

For the you taking care of your heart, and theirs.

We deliver proactive preventive care that’s proven to keep you healthy, and world-class treatment if you do get sick. Choose Kaiser Permanente, and get high-quality, personalized care, designed to help you spend more healthy years doing more of what you love. Learn more at kp.org/centralvalley

We deliver proactive preventive care that’s proven to keep you healthy, and world-class treatment if you do get sick. Choose Kaiser Permanente, and get high-quality, personalized care, designed to help you spend more healthy years doing more of what you love. Learn more at kp.org/centralvalley

For all that is Central Valley. For all that is you.

For all that Valley. For all that is you.

SEPTEMBER 2023

Features

A LIFE MADE FROM WINE

Many great stories begin with wine. As the grower research and education director and sustainable winegrowing director at Lodi Winegrape Commission, Dr. Stephanie Bolton’s story starts with a vineyard. BY

LYNETTE CARRINGTON

FABULOUS FILIPINO FOOD

Filipino dishes are inspired by the diverse regions of the Philippines, each utilizing their own cooking methods that have been adapted overseas.

BY SARAH STEFFENS

SAN JOAQUIN COUNTY BEER SCENE

It’s no secret that San Joaquin County breweries make some damn good beer, but the beer scene here is about more than what’s in the glass; it’s also about what is inside—and outside—of the brewery. BY

NORA HESTON TARTE

HEALTHY MEALS ON WHEELS

Husband-and-wife team Marcus and Aimme DeAnda, are on a mission to bring healthy food that is equally nourishing and creative to the San Joaquin County through The Box Cart Deli. Their new gourmet mobile food trailer offers sandwiches and salads with scratch-made dressings, jams, sauces, and pickled veggies. BY

SARAH STEFFENS

ROAD TO SERENITY

At nearly 1 million acres, boasting 73 miles of wilderness coast, and flowing with more than 3,000 miles of rivers and streams, Olympic National Park is one of the Pacific Northwest’s most diverse locations. BY NORA HESTON TARTE

Gated

Mossdale Landing Apartments

Lathrop, Ca

o l s a n d R i v e r

I s l a n d W e a r e s u r e t o p r o v i d e o u r r e s i d e n t s w i t h a n

u n r i v a l e d e x p e r i e n c e . C o n n e c t w i t h o u r f r i e n d l y l e a s i n g

s t a f f t o s c h e d u l e a t o u r

EAT, SIP AND ENJOY SAN JOAQUIN

As the golden hues of summer begin to mellow and the intense heat settles down, there's no better time to explore the culinary landscape of San Joaquin County. This season, I invite you all to embark on a gastronomic adventure with our annual WineDine209 edition.

San Joaquin County's food scene is a melting pot of flavors, offering something for every palate. The local chefs, with their innovative approaches, have turned our county into a haven for food enthusiasts. Personally, I find myself irresistibly drawn to the ethnic culinary delights, especially Filipino cuisine. From savory adobo to sweet and sticky kakanin, the taste of the Philippines right here in our backyard is a journey of flavors that shouldn't be missed.

But what's a good meal without the perfect accompaniment? Whether you're a seasoned connoisseur or just discovering the world of wine, the sprawling vineyards and intimate tasting rooms offer an unmatched experience. Our local winemakers pour their heart and soul into every bottle, producing selections that are nothing short of exquisite.

I urge you to take advantage of the cooler weather to explore the alfresco dining options dotted around the county. From fine dining establishments to quirky food trucks, the culinary diversity is a testament to our vibrant community. Try something new, embrace the ethnic offerings, and take a moment to savor the flavors.

San Joaquin County's unique combination of cultural influences, agricultural bounty, and innovative culinary minds has made it a food lover's paradise.

So grab your fork and wine glass, and let's toast to the flavors of San Joaquin County. Here's to good food, great wine, and even better company. I hope you enjoy this culinary journey as much as I do.

LAST THOUGHTS A PLACE TO STAY

Vacation rentals are a dime a dozen in big cities, but they are harder to find in small towns like Lodi. However, if you don’t live in the wine destination, you’re not out of luck. In addition to hotels, you can hole up in The Sunburst House, an adorable bungalow style home listed on Airbnb. com that sleeps five and is located in close proximity to breweries and wineries.

LOCAL LIBRARIES

Bon appétit!

Did you know September marks National Library Card Sign-Up Month? It may be an odd festivity to celebrate, but with the start of school, it kind of makes sense. Make checking out library books part of your weekly routine and stick around for some of your local branches’ MANY events. From tween-only hangouts to adult craft nights, there’s something for everyone at the local library. Visit SSJCPL.org for the calendar.

PUBLISHER | EDITOR

Tony Zoccoli

EDITORIAL

MANAGING EDITOR: Nora Heston Tarte

FOOD & WINE EDITOR: Suzanne Ledbetter

TRAVEL EDITOR: Nora Heston Tarte

REGULAR CONTRIBUTING WRITERS: Lynette Carrington, Megan Meintasis, Angela Rudolph, Sarah Steffens

CREATIVE

CREATIVE DIRECTOR: Sybil Watson

ASSOCIATE DESIGNER: Lucas Zoccoli

CONTRIBUTING PHOTOGRAPHERS

Sophia Elle, Dan Hood, Suzanne Ledbetter, Sarah Steffens

MARKETING

ADVERTISING SALES MANAGER

Michelle Cox

CIRCULATION

DISTRIBUTION Rebecca Ristrim

SAN JOAQUIN MAGAZINE PUBLICATION FAMILY

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.

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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. Story ideas, 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.

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SPONSORSHIP

San Joaquin Magazine prides itself in actively supporting organizations that make the city a better place to live and work. If you wish to partner with us and would like more information, please contact TONY ZOCCOLI, PUBLISHER

TONY@SJMAG.COM

ADVERTISING / EDITORIAL OFFICES

SALES OFFICE

SAN JOAQUIN MAGAZINE

1463 Moffat Blvd, Suite 4, Manteca, CA 95336

Phone: (209) 833-9989

JUSTICE IS LOCAL. YOUR LAWYER SHOULD BE TOO.

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

Lawrence M. Knapp

A Life MADE FROM WINE

DR. STEPHANIE BOLTON CREATES CHEMISTRY FOR GRAPE FARMERS THROUGH LODI WINEGRAPE COMMISSION

 BY LYNETTE CARRINGTON / D BY SOPHIA ELLE

Many great stories begin with wine. Dr. Stephanie Bolton’s story starts with a vineyard. While living in Atlanta in her 20s, she tagged along with a musician boyfriend to a gig at a vineyard. She received a tour from the owner’s children and the rest is viticulture history.

Stephanie says, “It was the musician boyfriend who helped me realize that I could use my chemistry degree from Wake Forest University for a career in wine.”

After that fateful visit to the vineyard, she made it her mission to have a sustainable career in a vineyard and started by completing one task each day to meet that goal. She took a parttime job in a wine shop and an online course from UC Davis, then packed up her apartment and headed to Washington State for a harvest internship at Gordon Brothers Cellars before attending graduate school at the University of Georgia.

Although the school didn’t have a viticulture and enology

program, it did have a study abroad program in Cortona, a hilltop town in Tuscany. Stephanie took the opportunity, teaching American students about wine one month a year, for five years.

As the grower research and education director and sustainable winegrowing director at Lodi WInegrape Commission since 2016, Stephanie works in a unique capacity. “This is a very odd job,” she says. “But there really isn’t any other job quite like this in the United States. I feel very lucky and am very busy!”

in the community. Incredibly, Lodi farmers vote every five years on a self-imposed grape tax, which funds the Commission, whose mission is to promote the region and provide education and research.”

Stephanie has constant communication with Lodi grape farmers and connects them with resources so they can farm to their full potential. “Along with growers, I lead the viticulture research, grower education, grower communications, and the LODI RULES Sustainable Winegrowing certification program for the Lodi Winegrape Commission,” she says.

One important endeavor of the Commission was launched in 1992, a grassroots farmer education program with the goal of reducing the pesticides used by learning about the entire vineyard ecosystem called integrated pest management. This evolved into the LODI RULES sustainable certification program in 2005, after over a decade of input from farmers, viticulturists, and leading environmentalists. “

The farmers and friends of the Lodi Winegrape Commission never imagined in their wildest dreams that their grassroots farmer education program would spread throughout California, let alone into other countries,” says Stephanie. “Today, there are over 1,300 vineyards certified under the LODI RULES program all over California, in Washington, and in Israel.” Stephanie also serves as the director of LODI RULES.

“I knew that a career in the wine industry would mean continuous learning, and I found a community of people who are lifelong learners.”

The Lodi WInegrape Commission was formed in 1991, and Stephanie embraces her work enthusiastically, working for and with 750 farmers and a dynamic executive director, Stuart Spencer.

Stephanie explains, “The Lodi Winegrape Commission was created by putting all egos aside to improve farming for everyone

In her one-of-a-kind job, Stephanie conducts research and provides education. She also works with local schools, connecting students from diverse backgrounds to careers in the wine industry, and fosters collaboration between growers, industry professionals, and scientists all over the world. She loves to host meetings where collaboration helps solve challenging industry issues. Additionally, she maintains a grower’s blog at lodigrowers.com and has written a book. Her job has made Stephanie a part of the fabric of the Lodi community, and she counts Lodi farmers and families as good friends. “I love to learn and never want to be bored,” finishes Stephanie. “I knew that a career in the wine industry would mean continuous learning, and I found a community of people who are lifelong learners.”

LODI WINE VISITOR CENTER

New arrivals are a team effort.

You’re about to have a baby. Pregnancy is an amazing journey that leads youto this question: Now what? The answer is a lifetime of questions, possibilities, and new options. What you need are new resources, and they’re waiting right here. The team, the support, and the real-world insights that can make a world of difference every day.

We also have resources online for you. Quick, simple to access, and you can check them out anytime at dignityhealth.org/stockton/maternity.

THE PERFECT DAY in Wine Country

 BY NORA HESTON TARTE

“if you’re looking to sip through California vineyards this harvest season, look no further than California’s biggest wine producer.”

You don’t have to go far to enjoy fine wine and dining. In fact, Lodi is not only one of the largest AVAs in California, encompassing approximately 550,000 acres, it also is one of the highest producing, yielding more grapes than Napa and Sonoma combined. So, if you’re looking to sip through California vineyards this harvest season, look no further than San Joaquin County’s biggest wine producer. Below we’ve curated a one-day itinerary for wining and dining, that is easy to execute. Interested? Read on.

10 AM BRUNCH AND TASTING AT MICHAEL DAVID WINERY

Start with brunch at this iconic destination to fuel before your first tasting. After you’ve devoured a plate of fruittopped waffles, head outside for a catered experience. For the ultimate luxury, we recommend bottle service, an experience that combines personal service with ultimate relaxation. Available through November.

NOON TASTING AT E2 FAMILY WINERY

This familyowned winery is just down the road, boasting a vast line-up of everything from white blends to petite sirahs. Don’t miss out on the Cali*esta fizzy sangria or fruit mango and strawberry wines for something different. Tastings are by appointment so remember to book ahead.

2 PM LUNCH AND WINE TOUR AT DANCING FOX

Dancing Fox does it all. Located on School Street, smack in the middle of downtown, you can grub on hearty sandwiches and refreshing salads before taking a tour with Winemaker Gregg Lewis. Tours include a look at beer and wine production plus barrel tasting. Tours are available by appointment only. Email gregg@ dancingfoxwinery. com

4 PM POST LUNCH SHOPPING

Since you’re already downtown, you may as well explore. Weave your way down School Street and the surrounding roads popping into shops, or grab another drink at Brix & Hops, Pop the Bubbly, or Scotto’s Wine & Cider.

6 PM DINNER AT PIETRO’S TRATTORIA

Wind down with dinner at Pietro’s, a cozy Italian restaurant with indoor and outdoor dining, plus a phenomenal wine list.

8 PM SLEEP IT OFF AT FAIRFIELD INN & SUITES BY MARRIOTT LODI

Tuck in for the night. Located just steps from Michael David Winery, the aptly located modern hotel offers creature comforts, including an outdoor pool and jacuzzi spa. Book a romance package to wow someone special, complete with rose petals, champagne, and charcuterie. Contact the front desk to arrange.

**Itinerary provided by Fairfield Inn & Suites by Marriott Lodi

Creativity takes many forms, and for Maurice Harris, his bloomed after graduating from Lincoln High School in Stockton. The 1999 graduate is now a celebrated floral sculptor, with a client list that includes the biggest brands in Hollywood, like Dolce & Gabbana, Goop, Louis Vuitton, Opening Ceremony, Dior, Gucci, Valentino, Warby Parker, MOCA, LACMA, and others. He counts The Colored Perspective, a flower project he did in Spain, among his favorites. And he was recently inducted into the school’s hall of fame, Maurice says, “My earliest memory of falling in love with flowers was watching my grandmother create flower arrangements and hats— church lady hats—as I sat at the foot of her bed watching

Seeking an artistic outlet that wasn’t hair, fashion, or becoming a stylist, Maurice looked for a market that wasn’t saturated. “Flowers felt like a place where I could be creative, I could find a voice, and I could have something to say through this medium and be heard,” Maurice explains.

Maurice recognizes that Lincoln was a great incubator that helped show him that hard work and consistency pay off in the end. “I was the drum major of the marching band in both my junior and senior year. I worked really hard. I practiced a lot. I think to date I’m still one of the most decorated drum majors in the school’s history. I was very much celebrated during that time. It let me know on a smaller scale that if you really work hard at something you are passionate about, it has a grand potential to pay off in really great ways.”

Maurice also owns Bloom and Plume Coffee, an extension of the floral experience, in the Echo Park community of Los Angeles. “Our flower arrangements are a form of expression for our eyes, and I really like to engage all the different senses,” he says. “The coffee shop allows us to think of sight, smell, and taste.”

Everything’s Coming Up Roses

“I’m in this transitional stage now,” Maurice says. “Staying focused, staying the course, and allowing life to happen, and being flexible while simultaneously being prepared.”

STOKING STOCKTON’S Poetry Scene

ANNUAL CONTEST WINNERS

FLY TO IRELAND

 BY SAM ALLEN

Paula Sheil is passionate about the history and the future of Stockton’s poetry scene. “It goes back to the 1950s, to Theodosia Benjamin, who was a pioneer daughter of the Jack Tone family,” she says. When Ned Leiba, the CFO

of Sheil’s literacy nonprofit Tuleburg Press, asked her about Stockton’s past poets, Sheil got an idea—to partner with Leiba in sending Stockton poets to Ireland.

Leiba had taken freshman English from the Irish poet Seamus Heaney at UC Berkeley. Years later, Leiba founded the Seamus Heaney scholarship in honor of his professor. It had been annually sending two poets, one from the University of the Pacific (UOP) and one from UC Berkeley, to the prestigious Yeats International Summer School, a nine-day event exploring poetry, music, and culture in Sligo, Ireland. Sheil wanted in on the action to open up more opportunities for Stockton poets.

After educating Leiba with a lecture on the long history of Stockton poets, Sheil proposed a partnership. Tuleburg would fundraise to send one Delta College poet and another community poet to Ireland; Lebia’s scholarship fund would

cover their airfare. “I thought that really opened up the talent pool because there are a lot of excellent poets in our community that do not attend and cannot afford to attend UOP or a state university.”

In 2020, The John F. Hardiman Foundation, named after the scholarship’s donor who has an Irish connection in Sligo, was born. In 2021, Tuleburg publicized an essay and poetry contest for Sligo, and its winners were chosen. Sheil went along with the first cohort to get a lay of the land. “I had a tremendous time,” she says.

Sheil hopes that Sligo Scholars will give back by sharing a taste of Irish culture with Stockton. “It would be great if the local attendees organized four events per year to share Irish culture, music, mythology, and the whole Yeats-ian connection.” Giving back by sending forth. A poetic way to kindle the fire of our city.

Applications for Sligo Scholars open September 1 and close on October 31. Winners will be chosen by blind selection and announced before December 31. Anyone who can afford it can travel with the cohort.

ARTS & CULTURE

LOCALS TO KNOW

COFFEE With MAYOR

AND JIU JITSU BLACK BELT MIKEY HOTHI

 STORY AND PHOTOS BY SUZANNE LEDBETTER

Lodi native Mikey Hothi is a force to be reckoned with. At 33 years old, the UCLA graduate is Lodi’s first Sikh mayor and looking to make a positive impact on his hometown through effective policy, economic growth, and common-sense politics. But that’s not the only place you’ll find him fighting. He also regularly competes in professional Jiu Jitsu under the tutelage of Nick and Nate Diaz and has earned his black belt under Cesar Gracie.

We recently sat down with Mayor Hothi at Inspire Coffee in downtown Lodi to chat about how he got into politics, what motivates him, and his plans for the future.

As a child, Mikey was drawn to politics. His father would always encourage him to watch the State of the Union addresses and regularly quizzed him on current events or historic events in U.S. history. After graduating from college, Mikey began interning in a couple of legislative offices at the State Capitol. Eventually one of his internships turned into a job working on legislation in Lodi.

Mikey played a huge role in the election and terms of both Jim Cooper, and Richard Pan (former assemblymen for the state of California). He explains how his position was the quintessential launching pad for his own political career. “I ran their campaigns for almost a decade and used the knowledge I gained through these experiences to run my own campaign,” Mikey says. “The transition was seamless.”

As a young man in Lodi, Mikey couldn’t help but notice the disconnect between Lodi's

City Council, whose average age was 72, and the young families living and working in his own neighborhood. His energy and platform got him elected to the council in 2020 as the city’s first Sikh City Council member. “I had so much support from my community when I ran, and I wouldn’t be here without it,” he says.

As he settles into his new role, Mikey is committed to tackling the burgeoning homeless population, investing in Lodi’s infrastructure, and creating an environment for businesses and the community to thrive.

We can’t help but think his Jiu Jitsu training provided another layer of on-thejob training for the challenges a small-town mayor meets “Jiu Jitsu literally means the gentle art,” Mikey explains. “I love that you can use it to protect yourself against a bigger, stronger opponent as long as you focus on the technique.”

ADMISSIONS WITH A SMILE

SANTA FOCUSES ON LIFETIME SUCCESS FOR STUDENTS AT HUMPHREYS UNIVERSITY

 BY NORA HESTON TARTE

When it comes to starting higher education, many prospective students wish there was someone to hold their hand throughout the process. In the proverbial sense, that’s what Santa E. Lopez-Minatre does for a living. As the director of admissions at Humphreys

University, Santa walks every student from application to graduation.

“I love to attend our graduation ceremonies and witness my students crossing the stage and being awarded their degrees,” Santa shares. “The pinnacle compliment to me is when the valedictorian [or] salutatorian

mentions me in their speech as to the impact I made on them when they originally walked through the doors in admissions.”

Before starting her 27-year (and counting!) career at Humphreys, Santa worked in admissions for another college. She came to Humphreys in large part because of its reputation in the community, but perhaps also a little out of nostalgia. When Santa was eight years old, her father attended Humphreys. “I thought to myself, they let old people go to college?” Santa laughs. “Actually, the average age of our current student is 28.”

On paper, Santa’s job is one that requires excellent interpersonal communication skills and the ability to find paths to success for students from all walks of life. “The focus is to advise interested students with the best case scenario to ensure career success for their future,” Santa says. And that’s exactly what she does.

“A good person can make a difference, but a great person changes lives. [Santa] is inspirational and a great mentor,” says Damarea Hutton, a student at Humphreys. “I owe so much to this amazing and wonderful woman. Santa… is the reason I want to become a teacher and help the youth.”

Santa says her parents were serious advocates for higher education and using it as a pathway to give back to the community. Clearly, she is making them proud, using her role to share her knowledge and help others find success. “Many graduates still keep in touch with me to share their life experiences and how their education at Humphreys has led to achieving their life-long goals,” she says.

“[Santa] had a great impact on my decision to attend Humphreys,” says Mayra Franco, a graduate of the Humphreys University Drivon School of Law and chief of police for Stockton Unified Department of Public Safety. “[I] knew if the staff was even half like Santa, I would be taken care of.”

SPOTLIGHT

ONE FINE DAY IN SOMERSET

WALK ON THE WILD SIDE

 BY NORA HESTON TARTE

Set atop a hill in El Dorado

County, Somerset is a quaint and rural town just off the beaten path. From the main stretch—Grizzly Flat Road—you’d never know there is a 300+ acre oasis hidden in the hills. It’s home to Saluti Cellars, Randy Rossi’s empire, that includes a farm and on-site winery that doubles as a wedding and private event venue. The military vet who worked in counterintelligence also helps local government agencies test fire maintenance strategies using farm animals.

A stand-out experience on Randy’s land is the horseback riding excursions ran by Saluti Equestrian Center. The tours are open to groups both large and

small, and for beginning riders as young as 8 years old. With more than 30 horses in the herd, there is an animal to match every rider’s experience and skill levels.

Here, all riders get a bit more than the average string of dude horses many stables offer, especially if you have experience riding. Hop on and explore the trails, weaving in and out of the vineyards and passing other picturesque stop-offs on the expansive property before settling in for a traditional wine tasting. In addition to a line-up of reds and whites served one by one on the property’s patio overlooking the grounds (or in the intimate tasting room), there are woodfired pizzas served right to your table.

While every item on the menu from margherita to meat lover’s is delicious, it’s the salmon pizza made with white sauce and capers that had our mouths watering. Once you’ve finished enjoying the landscape, head next door to one of Somerset’s other hidden gems. Alpacas of Somerset Farm is open by appointment only and allows guests to come in and feed the farm’s residents. The alpacas are mostly kept for breeding, but they are also routinely sheared to make goods out of their fluffy coats. Get up close and personal with the zoo before heading home.

SALUTI CELLARS

7505 Grizzly Flat Rd., Somerset (530) 957-2528

SalutiCellars.com

ALPACAS OF SOMERSET FARM

8226 Stoney Creek Rd., Somerset (530) 744-7474

Alpacas-of-Somerset-Farm.Business.Site

OFF THE BEATEN PATH

WHAT TO SEE AND DO THIS MONTH

BY NORA HESTON TARTE

SEPTEMBER 8-10

Greek Festival

Every year, months of baking and cooking go into prepping for the Greek Festival at Basil’s Greek Orthodox Church. A plethora of authentic foods including Greek pastries are a highlight of the threeday spectacular, which also includes Greek music, dancing, tours of the church, choir performances, and plenty of games. 920 W. March Ln., Stockton

SEPTEMBER 14-17

Lodi Grape Festival and Harvest Fair

Harvest is here, and Lodi is celebrating with a four day festival! Live entertainment, wine tasting, grape murals, delicious food (including fair favorites), and a family-friendly carnival will be available at the annual event. 413 E. Lockeford St., Lodi

SEPTEMBER 16, 7-9 PM

PBR: Challenger Series at The Stockton Arena

If you’re having rodeo withdrawals, you can get your fix here! This professional bull riding event promises adrenaline and fun for two full hours of just bull riding, hosted at The Stockton Arena. 248 W. Fremont St., Stockton

STOCKTON COMMUNITY POW WOW

SEPTEMBER 2-3, 11 AM-9 PM (SAT)

American Indians gather to celebrate culture and tradition with meaningful foods, live music, arts and crafts, and more. Everyone is welcome to attend the free event. 3601 Pacific Ave., Stockton.

STOCKTON BLACK FAMILY DAY CULTURE FEST

SEPTEMBER 2-4

Celebrate African American culture with gospel music, job and health fairs, children’s activities, crafts, and food vendors. 221 N. Center St., Stockton

FAMILY DAY AT THE PARK

SEPTEMBER 16, 10 AM-3 PM

Head to Weber Point to enjoy a day with the family while kids learn necessary literacy skills. 221 N. Center St., Stockton

TACO THE TOWN 5K & 10K

SEPTEMBER 2, 7:30 AM-NOON

What better motivation is there to run than a finish line with tacos and beer at the end? 654 Grider Way, Stockton

HIP SERVICE AT LINCOLN CENTER

SEPTEMBER 15, 6-9 PM

A nationally recognized and award-winning band featuring vocals, horns, and more will take the stage in Lincoln Center. Midgley’s Public House provides the drinks. 374 Lincoln Center, Stockton

NOR CAL CHOPPER SHOW

SEPTEMBER 16

Motorcycle enthusiasts unite! A collection of vintage choppers and motorcycles will be on display at The Waterloo Gun and Bocce Club. 4343 N. Ashley Ln., Stockton

BOOKS, BANDS, AND BBQ

SEPTEMBER 16, 5:30-10 PM

North Stockton Rotary is hosting a night of fundraising! The Latin Magic Band will provide the entertainment and Fat City Brew and BBQ is bringing the food.

The Lindley House

POURING FOR A PURPOSE

SEPTEMBER 21

Mix, mingle, and sip wine while supporting Lodi House. The philanthropic evening at Oak Farm Vineyards will feature craft beer, wine, savory and sweet bites from Lodi vendors, and a silent auction. 23627 N. Devries Rd., Lodi

LIVE MUSIC PRO ARTE QUARTET – PRESENTED BY FRIENDS OF CHAMBER MUSIC

SEPTEMBER 17, 2:30-4:30

Head to Faye Spanos Concert Hall to enjoy the musical stylings of the Pro Arte Quartet, a resident quartet of the University of Wisconsin-Madison. 3601 Pacific Ave., Stockton

LATIN SOUL FEST

SEPTEMBER 23, NOON-6:30 PM

DJ Mike C will pump up the crowd at Oak Grove Regional Park for Latin Magic and Hipper than Hip. Food trucks and dancing provided; don’t forget your lawn chair!.4520 W. Eight Mile Rd., Stockton

LODI COMIC CON

SEPTEMBER 30, 11 AM-5 PM

Comic Con is coming to Lodi! Head to the Lodi Grape Festival Grounds to interact with a large array of artists, exhibitors, and pop culture fans. 413 E. Lockeford St., Lodi

IT’S A LUAU !

SEPTEMBER 30, 5-10 PM No trip to Hawaii necessary! This Luau is brought to you by the American Legion Auxiliary Karl Ross Unit 16 to raise money for their organization. Expect dinner, raffles, a live auction, and performances by Te Ihi O Te Ara Nui. 2312 Rosemarie Ln., Stockton

FUNDRAISING FALL FIESTA AT THE CHILDREN’S MUSEUM

SEPTEMBER 23, 5-9 PM

The Children’s Museum of Stockton is hosting an evening of music, food, and drinks while raising money to support the museum and its mission of bringing education to kids in Stockton and beyond. 402 W. Weber Ave., Stockton

OKTOBERFEST

SEPTEMBER 30

Brethren Brewing Company is hosting Oktoberfest! For 21+, tickets include German-style food, a dessert bar, commemorative stein filled with Märzen beer, and bar games. 220 N. Main St., Manteca

BEST OF THE WEST

SEPTEMBER 30, 5 PM

SEPTEMBER 30, 8-10 PM

It’s a throwback! Head to the Stockton Arena to hear the greatest hits from Ice Cube, including Suga Free, Rodney-O & Joe Cooley, Fenix Flexin, C-Kan, and R3 Da Chilliman. 248 W. Fremont St., Stockton

Tip your hat to Johnny Cash! The United Way and City of Stockton are hosting an evening of food and fun at the San Joaquin County Historical Museum. For one night only, enjoy a tribute to Mr. Cash performed by James Garner. 11793 Micke Grove Rd., Lodi.

“TODAY WAS A GOOD DAY” ICE CUBE AND SPECIAL GUESTS

FABULOUS FILIPINO FOOD

UNCOVER THESE CULTURAL CLASSICS IN YOUR NEIGHBORHOOD

 BY SARAH STEFFENS / D BY SOPHIA ELLE

Filipino food is known for its meticulous preparation, extended cooking times and sweet, salty, and tangy flavors. Drawing inspiration from Spanish, Chinese, Indian, and Western dishes and cooking techniques, Filipino food has distinct taste, texture, creativity, and diversity. It uses a wide range of meats, seafood, vegetables, and rice as its staples, and is known for a collection of treasured and delicious desserts. It is colorful, and the perfect cuisine to feast on while celebrating life’s events with others.

Filipino dishes are inspired by the diverse regions of the Philippines, each utilizing their own cooking methods that have been adapted overseas. Its aromas and flavors make Filipino food a satisfying sensory experience, enjoying the texture of crunchy lumpia or the sweet smells of halo halo, a customary dessert. If you’re new to Filipino foods, or simply want to familiarize yourself with the dishes, read on to discover some of the culture’s most prominent foods that have been adapted right here in SJC.

HALO HALO

Meaning to “mix-mix”, halo-halo is a popular cold dessert in the Philippines, made of crushed ice, evaporated milk (sometimes coconut milk), with lots of mix-ins such as ube (sweetened purple yam), plantains, cheese, sweetened kidney or garbanzo beans, coconut strips, fruit preserves, boiled taro, and sweet rice—to name a few. Think of it as an exotic Filipino ice-cream sundae, where there are countless variations begging you to discover what your favorite combination is. Papa Urb’s Grill in Stockton serves its Halo-Halo with sweet jellies, tapioca, and beans, mixed with crushed ice, milk, and strawberries. “We top it with ube and mango ice-cream,” says head server Dominique Gurado. “It’s absolutely delicious, you have to try it!”

DINUGUAN

Dinuguan translates to “stewed with blood,” particularly pig’s blood, but do not let that keep you from trying this Filipino staple! Dinuguan is a savory pork stew simmered in a rich, spicy gravy and seasoned with garlic, chili, and vinegar. Typically, it uses offal cuts of pork, such as lungs, kidneys, intestines, ears, hearts, and snouts. As its popularity spread throughout the Philippines, variations of dinuguan have included using muscle meats, beef, chicken, and crumbled crispy intestines, but what keeps this dish traditional is its pig blood as the main ingredient.

Dinuguan resembles European-style blood sausage. You can find dinuguan at Manilla Express foods in Stockton. “We call it chocolate meat,” says Jannele Better, an employee at Manilla Express foods. Jannele describes dinuguan as similar to mole sauce. It has a thick and rich consistency, making every bite a mouth-watering delicacy. Served often with a side of rice or puto, a Filipino rice cake, dinuguan is a Filipino dish that is both satisfying and comforting.

LUMPIA

Lumpia was introduced to the Philippines between 900 and 1565 A.D. “Lun” means wet, moist, or soft, and “pia” means cake or pastry—lumpia is what we call eggrolls in America. Lumpia is not only a popular street food in the Philippines, or food to buy in the marketplace, but it is also the most common dish to serve at gatherings and celebrations such as fiestas and Christmas as a snack or appetizer. There are countless versions of lumpia, as different countries and regions rely on their own specific recipes to prepare it. The Filipino lumpia is made of thin paper-like pastry skin constructed from flour, water, and salt, and referred to as “lumpia paper.” It’s then stuffed with savory or sweet fillings. The pastry is soft and flakey.

Savory lumpia filled with minced pork is common in the Philippines, but it can also be made with chicken, shrimp, egg, and vegetables. Often deepfried, but also served fresh, savory lumpia is usually served with a sweet and sour vinegarbased dipping sauce, banana ketchup, or sweet chili sauce. Savory lumpia is how we commonly eat it in America, but sweet lumpia (called turon) is served as a dessert, and is often made of caramelized sugar, coconut, and honey.

SISIG

Filipino dishes are inspired by the diverse regions of the Philippines, each utilizing their own cooking methods that have been adapted overseas.

TRY IT LOCAL

PAPA URB’S GRILL 331 E. Weber Ave., Stockton (209) 227-8144

PapaUrbanGrill.com

ISLAND GOURMET 8110 Kelley Dr., Stockton (209) 956-0207

IslandGourmetFood.com

MANILLA EXPRESS FOODS 1108 E. Hammer Ln., Stockton (209) 478-2986

AKI’S FOOD 2 GO 368 North Main St., Manteca (209) 629-8280

AkisFood.com

PAMPANGAS BAKERY

1619 E. Hammer Ln., Stockton (209) 956-1500

SISIG & BOBA

3436 W. Hammer Ln. Ste A, Stockton (209) 451-1096

Bits of minced pork jowl and ears, combined with pork belly and chicken liver, marinated in lemon, and seasoned with onion and chili peppers. This item is served as a main, side, or even a salad. Sisig is a staple of Kapampangan cuisine where its origins date back to the 18th century. There is even an annual festival held in December in Pampanga that began in 2003 to promote the dish, complete with a contest where chefs prepare their very best sisig to be voted upon. It is served in cast iron as a hot, sizzling plate, celebrating the fatty pieces of minced protein and veggies, and highlighting its savory flavor, and melt-inyour-mouth texture. Sisig, at its core, is versatile, helping it become a staple in the Phillipines. Try sisig at Stockton’s Sisig & Boba where the team pride themselves on their authentic presentations. Owner Gilbert Serrano suggests pairing it with a side of hot rice, and enjoying it with a cold beer.

SAN JOAQUIN COUNTY BEER SCENE

THE SOCIAL SIDE OF BEER

 BY NORA HESTON TARTE / D BY DAN HOOD

It’s no secret than San Joaquin County breweries make some damn good beer, but the beer scene here is about more than what’s in the glass; it’s also about what is inside—and outside—of the brewery. Drinking beer, from IPAs to sours, pilsners to porters, is a social experience, and the breweries, brewpubs, and other businesses throughout SJC make sure to embrace that side of the business just as much as the beer making. Read on for creative—and potentially new to you—ways to enjoy local brews.

BEER AND GAMES

What’s more fun than getting competitive with your friends while throwing back a few beers? Whether you’re enjoying the nice weather with a game of cornhole or huddled inside trying to beat your friends at bar trivia, there are a lot of ways to get competitive with comrades and strangers alike.

Limitless Axes and Ales is perhaps the most creative and adrenaline-pumping way to enjoy a beer in Stockton. Located in Lincoln Center, the axe throwing business invites guests to hit some targets by hurling a literal axe at the wall, and you can do it all while ordering food and drinks for the ultimate social experience.

“Ales is in the name! So, we pride ourselves on serving the best that Central California has to offer with our beer selection,” says Amber Bartlett of Limitless Axes and Ales. Amongst their taps you’ll find ales like Bike Dog from Sacramento, Blaker from Ceres, Hemly from Courtland, East Brothers Brewery from Richmond, High Water Brewing from Lodi, Epidemic Ales from Concord, Morgan Territory from Tracy, and Altamont from Livermore—just to name a few. “We have over 80 beers at any given time, with rotating craft beers on draft.”

If throwing tools isn’t your idea of a good time, pop over for Limitless’ beer pong tournaments instead. On a mission to become recognized by The World Series of Beer Pong for their reoccurring beer pong tournaments, they are taking the sport seriously, which makes it equal parts enjoyable and competitive.

Another popular game associated with breweries, or bars in general, is beer trivia. Encouraging friends to team up against other groups for a battle of the minds, this quirky activity typically comes along with a DJ and sometimes drink specials.

There are several places to compete. High Water Brewing offers their trivia nights every Wednesday. TAPS Barrelhouse in Stockton hosts trivia every Tuesday from 6-8 PM. IDOL Beer Works is also in on the trivia fun, but it’s just the tip of the ice cold brewski for them. Big fans of hosting and supporting local events, the team here is especially excited about their upcoming Halloween event: The Zombie Walk and Halloween Faire on October 21. A zombie parade is free to all but the rest of the run requires a wristband (kids 10 and under, however, are free).

“Ales is in the name! So, we pride ourselves on serving the best that Central California has to offer with our beer selection,” says Amber Bartlett of Limitless Axes and Ales.

At TAPS Barrelhouse, there are other weekly events, too. On Wednesdays, music bingo—played with music not numbers—takes over, also from 6-8 PM. As tunes tickle your ear drums, guests have to recall the name of the song to get a bingo. Each bingo game is themed, such as Beatles, 80s, rock ‘n’ roll, country, etc.

And on Monday nights, regular bingo is played, 6-8 PM. Manteca’s only brewery, Brethren Brewing Company, rotates between bingo, trivia, painting parties, and tournaments, hosting an average of one event per week.

Beer gardens are another fun place to gather. At High Water Brewing, corn hole and other lawn games are on display for guests to add to the ambiance.

5 Windows Beer Co. has a patio front and center at the entrance to the building with picnic tables and more, and in the back a small putting green is a great way to practice your golf game while enjoying drinks with friends and family.

BEER AND LIVE MUSIC

While engaging activities are fun most of the time, sometimes a beer is best enjoyed while you sit back, relax, and let someone else entertain you. That’s why breweries, bars, and brewpubs routinely bring in live music.

At 5 Window, live music is the soundtrack to your outing every weekend. High Water Brewing also has a stellar line-up of musical guests, including not just weekends but some weekday entertainment, as well (full calendar is available at highwaterbrewing.com) IDOL also keeps a stacked calendar featuring more than your average musical entertainment. Vinyl nights are a blast at the location, where you can peruse records to purchase or bring in your own to request songs. Jazz nights are another mainstay at the brewery, getting local musicians together the first Sunday every month.

Valley Brew touts itself as a jazz club, which is well earned when you consider their entertainment calendar. These events are a partnership with The Brubeck Institute and the University of the Pacific, bringing nationally and internationally renowned artists to Valley Brew to play alongside UOP students.

Side Hustle Brew Co. posts their event schedule on social media every week, @everyoneneedsasidehustle. Music is part of that line-up most Saturdays.

Valley Brew touts itself as a jazz club, which is well earned when you consider their entertainment calendar. These events are a partnership with The Brubeck Institute and the University of the Pacific, bringing nationally and internationally renowned artists to Valley Brew to play alongside UOP students during both spring and fall semesters. When the club isn't performing, an Elvis impersonator sometimes takes over and comedy shows are also a common occurence. The Facebook page keeps an updated calendar.

If you want to be part of the show, you can do that at 5 Window during their karaoke events, inviting imbibing guests to get up on stage and sing their hearts out (quality can’t always be ensured, but entertainment can).

BEER AND FOOD

What better way is there to compliment your brewski than with a big meaty pizza or stacked burger and fries? When you’re tossing back a few, it’s nice to at least have the option for food. That’s why you’ll rarely see beer in SJC without an opportunity to order grub to go along with it.

At 5 Window, pizza is always on the menu. In addition to traditional flavors, they offer specials here and there that really allow the creativity to get out of control. But 5 Window isn’t the only place you can grab pizza with your beer. Fired Mobile Pizza Oven is almost a permanent weekly fixture at Side Hustle, where they serve wood-fired pizzas out of their truck, and Lodi Beer Company even has a few on their menu (order the Mediterranean Pizza, with pesto, chicken, kalamata olives, spinach, sundried tomatoes, bacon, artichoke hearts, red onion, feta cheese, and mozzarella)

Of course, the Lodi Beer

Company menu goes above and beyond pizza. Juicy burgers and signature sandwiches are amongst their most popular items, but pasta, soup, salad, fish and chips, tacos, and grilled salmon are also served.

At Fat City Beer & BBQ, a cold brew (local or not) is best used as a tool for washing down thick slices of meaty, fall-off-the-bone ribs, piles of mac and cheese sometimes stacked atop a bed of French fries, a tower of golden-brown onion rings, and the famous Junk Nachos, which comes with everything but the kitchen sink. High Water has its own full menu at the taproom where the food is meant to elevate your tasting experience. Whether you’ve settled on a pint or are working your way through a tasting flight, you won’t be disappointed when an overflowing plate of South Western Mac and Cheese lands on your table, or nachos made with beer cheese fondue. Some of the most special items on the menu use the beers as inspiration; Campfire Stout Ice Cream Float is for those 21+ who want a scoop of vanilla ice cream served with a sidecar of

their Campfire Stout beer or the High Water Bread Pudding that plays with the Sugaree Maple and Bourbon beer that’s a real crowd pleaser in fall.

Cast Iron Trading Co. is a mecca for those who like local beers but also want to experience other California brews. The Stockton restaurant boasts favorites from Morgan Territory Brewing, which has been winning a lot of awards for their recent turn outs, but they also reach into an arsenal of other standout brands. This is the place to try out sips from Sacramento, the Russian River, and the Central Coast. Of course, you’ll be able to enjoy all of those alongside Cast Iron’s short-andsweet award-winning menu of pub classics and vegetarian options.

TAPS is on-site at Whirlow’s Tossed & Grilled, so you can enjoy rotating tastes on the 28 taps (six of which are dedicated to High Water beers as TAPS is an official tasting room of the beer brand) alongside delicious sandwiches, salads, dinner plates, and appetizers seven days a week.

WHAT’S NEW: SIDE HUSTLE BREW CO.

A BLEND OF BEER AND WINE SIDE HUSTLE BREW CO. SHARES SPACE WITH RIAZA WINERY

Side Hustle Brew Co. launched in Lodi in August 2022, a partnership with Riaza Winery. Rick Taylor, the owner and head beer guy, wanted to bring his love of beer to his established business and create a space where customers could enjoy the high quality vinos produced by Riaza alongside the laidback style of Side Hustle.

Side Hustle operates under the same roof as Riaza, sharing both the indoor tasting room space and the outdoor picturesque patio. Guests can enjoy a line-up of fine wines or choose to dive into the beer offerings.

The beer menu overall is IPA-centric, but there’s a little of everything served across the 12 rotating taps. The flagship brew is dubbed Hustle Juice, a New England style pale ale with a touch of haze that clocks in at 5.6% abv. Rick describes it as approachable and balanced with a pleasant texture. Other beers are changed out often so there may be a few mainstays but for the most part you’ll have new opportunities to taste every time you come in, from porters and lagers to Rick’s personal favorite, the Waszumteufel Kolsch (that’s German for what the f---).

“As a staff it’s fun because we get to make new things all the time,” Rick says of the beer making model. “We try not to take things too seriously.”

The other focus, aside from making good beer, is on being a space for community. Side Hustle often has a packed social calendar that they advertise across social media. Notable events include live music most Saturdays and food truck takeovers two to three days per week. The most exciting, however, is the beer camps, held quarterly, that invite fans to take a behind the scenes look at the brewing process and even help the team make a batch.

“It’s a place that my wife and I would love to come and just chill with friends,” Rick says. “That was kind of the point.”

WHAT’S NEW: BRETHREN BREWING COMPANY

THERE’S A NEW BAR IN TOWN BRETHREN BREWING COMPANY OPENS IN MANTECA

The story behind Brethren isn’t a spectacular one. A group of friends who have an affinity for beer start homebrewing and eventually

open their own taproom in their hometown. As the first and only brewery in Manteca, they have a niche by location alone. “We truly have the intention of helping transform our downtown into an area where the community can really come out and enjoy themselves,” says Daniel Machado, one of the owners.

Opened in February, Brethren routinely has 15 beers on tap, and the beers change out pretty quickly to focus on variety and new flavors. While there is no official flagship beer (or at least not yet), Daniel says customers tend to gravitate to The Lawnmower, a blond, or the Talking Donkey Double IPA. “There are so many beers I like on the menu right now,” Daniel says. “We have a Portuguese Lager that I really dig right now.  Its modeled after Super Bock that is sold in Portugal.”

Part of being a brewery for the

community means hosting events, and Brethren averages one per week, alternating between bingo, trivia, live music, paint and sips, and larger events. There are also mobile food offerings almost daily served in the back parking lot.

The other part of being a piece of the community is creating a space locals want to hang out, and one people may travel for.

“Our taproom is probably the nicest tap room around,” Daniel boasts. “It’s so put together, bright, and welcoming that it just sets itself apart.”

BRETHREN

BREWING

BrethrenBrewingCompany.com

D BY JESSICA VAUGHN

brews with the community. Local boutique wines use Woodbridge Uncorked as its tasting room, offering sips from Grady Family Vineyards, Maley Brothers, Klouda Wines, and Hunter’s Oak. At the same time, cold, crisp beers are served from the taps.

Side Hustle and Riaza Wines took the beer meets wine concept and ran with it. While Riaza has long been serving their reds, white, and rosés, Side Hustle opened last year on site as a way for owner Rick Taylor to share his love of beer with their already established clientele. The partnership allows enthusiasts to try truly local wines and beers in a tasting room meets taproom environment.

BEER AND WINE

So, he likes beer and she likes wine; or perhaps vice-versa. How will you ever decide between brewery hopping or wine tasting next Saturday? Luckily, here, you don’t have to.

Plenty of wineries offer canned beers while some breweries keep wines available, too, but some establishments truly cater to the blending of these two favorites. Brix and Hops is a great example. Centrally located on School Street in Lodi, the bar offers 30 rotating craft beer taps and features bottles from local wineries. They don’t serve food, but customers are allowed to bring their own to enjoy. The website tends to stay updated with what’s on tap, so keep an eye on brixandhops. com. You’ll often see beers from California and beyond, including everything from local SJC beers to IPAs imported from Maine. Oak Farm, Harney Lane, Jeremy Wine Co., and Bokisch are some of the local wineries that appear on the menu, but there are also vinos from vineyards outside of the Lodi AVA.

Woodbridge Uncorked offers a similar experience—a sleek bar in Woodbridge Crossing sharing local wines and plenty of

“All of our food options pair very well with wine and beer, which makes it such a great fit for Lodi!"

--Aimme DeAnda, Owner

The BoxCart Deli

HEALTHY MEALS ON WHEELS TO WOW YOUR TASTE BUDS!

Husband-and-wife team Marcus and Aimme DeAnda, are on a mission to bring healthy food that is equally nourishing and creative to San Joaquin County. Their new gourmet mobile food trailer offers sandwiches and salads with scratch-made dressings, jams, sauces, and pickled veggies. The BoxCart Deli is a foodie’s paradise, and for many reasons.

Co-owners of Lodi’s prized West Oak Nosh, a German-inspired beer hall serving house-made sausages, craft cocktails, and beers, the DeAndas are no strangers to feeding the Lodi community—and feeding it well. “We saw an opportunity to expand the healthier and fresh options in Lodi,” says Aimme.  “Being Central Valley natives, and then coming back after spending 14 years in San Francisco, we realized there was room for more food variety. We are excited to be a part of the growing food industry in our Lodi community.”

The San Joaquin Valley is known for its abundance of fresh fruits and vegetables, gourmet cheeses from cows, goats, and sheep, and crunchy nuts and seeds, all of which add amazing flavor and texture to enhance mealtime, as well as plenty of vitamins and nutrients to keep us strong and healthy. The DeAndas are experienced

chefs and experts at creating mouthwatering recipes using the area’s finest ingredients, and it shows on their menu.

“The focus of our food trailer is to offer healthier options on-the-go, whether that is for your weekday lunch or out at a local weekend event,” says Aimme.  “All of our food options pair very well with wine and beer, which makes it such a great fit for Lodi! We have elevated the salad and sandwich experience by offering unique sandwich combinations using our housemade aioli’s and pickled veggies.  We are the first mobile food vendor to offer Boar’s Head Meats and Cheeses and we source our bread from Acme Bread in San Francisco to offer you the freshest ciabatta rolls for your sandwiches.”

Each recipe is carefully curated to perfection. From their Chipotle Chicken Sandwich, Roast Beef Sandwich, or their Waldorf Salad, every dish is bursting with vibrant ingredients such as pickled red cabbage, sweet green grapes, and juicy red pomegranate seeds. The DeAndas love to use ingredients that offer both flavor and texture; think crunchy tortilla chips with creamy avocado in their Taco Salad, or sweet cherry tomatoes, savory bits of bacon, and tangy blue cheese in their Cobber Salad. Meals are served with

an eclectic variety of chips and drinks to complement each sandwich and salad, with the ingredients and options changing and updating with the seasons.

The BoxCart Deli has received a warm welcome from SJC since they opened in February, and the DeAndas don’t have plans to slow down anytime soon. They look forward to offering catering options, as well as additional trailers in the future. When asked what Aimee and Marcus’ favorite part is of running The BoxCart Deli, Aimme says, “We absolutely love being directly involved in the community. Being able to have face-to-face contact with customers is fulfilling.  We get to see them enjoy our food and being able to hear the positive feedback after events just validates what we are doing.”

The BoxCart Deli is currently open select dates and times, so be sure to check their website or Instagram to plan your visit. “We are so excited to see what the community has in store for The BoxCart Deli,” Aimme says.

 BY SARAH STEFFENS / D BY DAN HOOD

HOW TO READ THE KEYS

METTLER FAMILY VINEYARDS

The Mettler Family doesn't just love wine—it's in their blood. For over six generations, they've tilled the soil and delved into experimental varieties to bring the best to every blend they've produced. And that same passion is instilled in every bottle today. Enjoy the fruits of Mettler Family Vineyards by stopping by for a drink, holding your wedding there, or meeting new friends alongside old. Hours of Operation: Thursday through Monday, 11 AM – 5 PM

JOIN THE CLUB: Three shipments per year, with 20 percent discount on wine purchases and 10 percent off merchandise. Tasting fee waived for the member, plus four guests. Invitations and special pricing for club and winery events.

NEWSWORTHY: Petite Sirah which has consistent high scores and gold medals. And unique varietals such as Pinotage and Aglianico.

MACCHIA

At Macchia wine lovers come to indulge, escaping into the Luscious reds, such as rich zinfandels, petite sirahs, and Italian varieties, you can also enjoy a Ludicrous white wine and a Ridiculous Rose. Join the crowds for a Sumptuous experience in the world of wine tasting, roam along the winery’s paths and charming patios, and dive into high quality vintage blends, and other Delicious Macchia wines. Hours of Operation: Daily, 11 AM – 5 PM

MCMANIS FAMILY VINEYARDS

Hard work and dedication to both sustainable farming techniques and creating high-quality wine have yielded some truly exceptional varietals from McManis Family Vineyards. And with a California Green Medal in 2016 for Sustainable Wine Growing in Business and now in 2022 Sustainable Wine Growing in Community you know they’re truly invested in taking care of the land for future generations. All of the wines are Lodi Rules Sustainable, and the winery is Certified California Sustainable as well. If winning over 90 Wine Enthusiast “Best Buys” in the last 20 years isn’t enough of a recommendation, then go out and grab a bottle and enjoy.

CLAIM TO FAME: 2020 Cabernet Sauvignon, Lodi appellation, estate grown, and Lodi Rules Certified Sustainable. Dark garnet in color with a bouquet full of blueberry, blackberry and black cherry notes and a hint of smoke. Medium-bodied on the palate with juicy black currant and black cherry flavors, it finishes with rounded, creamy tannins and a hint of mocha.

JOIN THE CLUB: Join one of four sublime wine clubs to enjoy discounts on whites, reds, zins, and more! Take advantage of complimentary tastings, wine specials, and access to library wines.

WHAT’S HOT:

Come try our Double Golds, Best of Class from Sunset Magazine, Monterey International, California State Fair, Orange County, Alameda Zin Challenge, and El Dorado County Fair. Some of which include: Amorous Sangiovese, Dubious Petite Sirah, Superlicious Zinfandel, Luxurious Syrah, Infamous Barbera,Ostentatious Cabernet Sauvignon, Mischievous Zinfandel, Sumptuous Zinfandel, Prestigious Zinfandel, and Dangerous Port.

PELTIER WINERY & VINEYARDS

UNEQUIVOCAL WINEMAKING GUIDED BY THE VINEYARD

After experiencing a tasting at Peltier, it’s clear why this family owned Winery in Lodi earned a Best of award from our readers. Being farmers first, they take a minimal intervention approach in the cellar to showcase the quality and personality of their estate grown, certified sustainable grapes in every bottle. With 24 wines available to taste daily, there’s something for every palate. Tasting room hours: 11 a.m.-5 p.m. daily.

JOIN THE CLUB

The no-fee wine club offers quarterly shipments and pickups of four, six, or 12 bottles. As an added bonus, every club member picks their own wines. Extra perks include discounts up to 30% and complimentary quarterly tastings.

WHAT’S HOT 2016 Teroldego

This Shatz Family Estate Reserve is the newest vintage of a vertical tasting collection of Teroldego and received 90 points from Wine Enthusiast. With daring flavors of black currant, fig, lilac, brown sugar, and charcoal, the overall profile is smokey with hints of cinnamon, making it the ideal wine to pair with hearty food and sip long into winter.

LODI FAIRFIELD INN & SUITES MARRIOTT

BY EXPERIENCE LODI WINE COUNTRY TRANQUIL ROOMS WITH MEETING & EVENT SPACES THAT INSPIRE

With 72 guest rooms and multiple indoor and outdoor venue options, the Lodi Fairfield Inn by Marriott is the ideal destination for your next event. Whether you are hosting a seminar, or exchanging wedding vows, Lodi Fairfield Inn’s upscale meeting and event spaces are the perfect combination of elegance and functionality for gatherings of all sizes. Our sales team is here to assist you with a variety of packages that can accommodate every budget. The Lodi Fairfield Inn’s tranquil spaces, complimentary breakfast, fitness center and outdoor pool & spa, are sure to provide your guests with an unrivaled experience and long lasting memories.

HOT COMPLIMENTARY BREAKFAST

POOL AND JACUZZI SPA

COMPLIMENTARY WI-FI THROUGHOUT THE HOTEL & EVENT CENTER

BEAUTIFULLY APPOINTED LARGE INDOOR AND OUTDOOR EVENT SPACE

LODI FAIRFIELD INN & SUITES

262 ROCKY LANE, LODI, CA 95240

RESERVATIONS: 209-268-7500 LODIFAIRFIELDINN.COM

FOR GROUPS & SPECIAL EVENTS CALL:209-642-1397

OR E-MAIL: SALES@DIEDEHOSPITALITY.COM

KOMACHI SUSHI

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 it comes down to is this: Komachi Sushi is the place to experience new food and flavors. “Come as a customer, leave as our family!”

BUD’S SEAFOOD GRILLE & BAR

SEASIDE FLAIR IN THE CENTRAL VALLEY

INSPIRED BY: Japanese Cuisine

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

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. 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.

INSPIRED BY: Seafood flavors

MAY WE SUGGEST: A favored entrée from Bud’s, the Fish & Chips features juicy, battered Pacific cod and a side of fries, plus coleslaw.

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

S. Lower Sacramento Rd., Lodi

EL CHILANGO CHIDO

MEXICO CITY INSPIRED TACO SHOP

Cuahtemoc (Cuate) Rivera—the mastermind behind Don Luis Mexican Restaurant—is bringing a new venture to Stockton with a very special kind of taco shop. Inspired by his roots in Mexico City and a unique dish dubbed tacos de guisado (homecooked meals served street-side in tortillas), El Chilango Chido is the newest Mexican eatery on the infamous Miracle Mile. Stop in for a fusion of Mexican- and American-style breakfast dishes or the signature tacos plus rice and beans for lunch.

DON LUIS MEXICAN RESTAURANT AUTHENTIC

MEXICAN COMFORT FOOD

At Don Luis Mexican Restaurant, the spotlight is on 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 familyfriendly atmosphere.

INSPIRED BY: Cuate’s Mexico City roots and urban lifestyle

COMING SOON: Late night hours for those that crave post-dinner tacos.

MAY WE SUGGEST: The tacos de guisado take center stage. One of the chef’s favorites is the taco de costilla—ribs served in a morita and tomatillo sauce atop a fresh tortilla. Dishes come with a variety of accompaniments so diners can make each bite their own.

INSPIRED BY: Cuate family recipes passed through generations

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

SUGAR MEDITERRANEAN BISTRO

A SWEET SYMPHONY OF CULTURAL FLAVORS

While Mediterranean is in the name, it’s not the only flavor influence in Sugar’s cuisine. Owner Juan Alonso says staff mix some of their own culture into the menu, offering a Latin flair as well as Italian and Turkish inspiration. Greek staples, like gyros and lamb chops, are heavy on the menu, which also boasts salads, pastas, and kabobs. With the popularity of the Mediterranean diet, many are choosing Sugar as a delicious way to support their health goals.

Menu standouts include juicy meat kabobs and a collection of pita wraps, served with a hearty side of perfectly crispy curly fries. You can also wash it all down with a signature cocktail from the full bar.

INFLUENCED BY: A combination of cultures and the Mediterranean diet.

MAY WE SUGGEST: Diving into a hearty salad on your lunch break.

The Blackened Salmon Salad is a fan favorite—a classic Greek salad with romaine and red leaf lettuce, tomatoes, red onions, olives, cucumbers, feta cheese, artichokes, and peppers, finished with pan-seared, fresh salmon.

PAPAPAVLO’S BISTRO AND

BAR A PLACE FOR STEAKS

Papapavlo’s, one of San Joaquin County’s premier restaurants, has a Lincoln Center location and a new bistro in the heart of downtown Lodi. Featuring an outdoor plaza with firepits and water features, the Lodi locale offers an upscale dining and bar experience. The family-owned establishment serves fresh, authentic continental cuisine with flair, from grilled artichokes and tasty hummus to gyros, calamari, and fish, as well as steak and lamb chops cooked to perfection. And do not forget to order dessert with baklava cheesecake and chocolate silk mousse on the menu.

INSPIRED BY: The Land and Sea

PERFECT FOR: Lunch and dinner with friends

FOODIE FAVE: Charbroiled steaks and lamb chops

217 N. School St., Lodi (209) 625-8677

501 Lincoln Cntr., Stockton 209-477-6133 Papapavlos.com

FAT CITY BREW & BBQ SAVOR THE FLAVOR

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

MIDGLEY’S PUBLIC HOUSE

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

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

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

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

AMERICAN WAFFLE DINER

50'S-STYLE DINER

Since 2009, American Waffle Diner has been delighting locals and visitors with its enticing line-up of sweet and savory breakfasts, racking up several Best Of awards along the way, including, of course, for best waffle. This waffle house is the real OG when it comes to satisfying your breakfast cravings, plus the charming 50's diner atmosphere is cozy and inviting, a fun reprieve from your run-of-the-mill morning eateries.

INSPIRED BY: All-American Diners

FOODIE FAVE: The

HABANERO HOTS

KICKING MEXICAN CUISINE UP A NOTCH

Pssst Habanero Hots has a new secret menu item you just have to try! The Mexican Pizza boasts two crispy flour tortillas, seasoned ground beef, beans, cheese, ranchero and roja sauce, sour cream, fresh guacamole, and cojita cheese. And thats just the beginning of Habañero Hots' hearty menu, that includes icy drinks and tongue-tingling hot sauces. 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

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

San Joaquin Magazine Waffle (pictured). A huge portion packed with fresh fruit.

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

TRACY THAI THE SPICE OF LIFE

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!

MIDORI FINE ASIAN CUISINE

ASIAN FUSION CUISINE

Harry Yu’s Asian fusion restaurant—he is also the mastermind behind Mikasa Asian Bistro & Sushi 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.

INSPIRED BY:

Asian cuisine from all over the continent

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.

INSPIRED BY: Thai Cuisine

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

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

DELTA BISTRO AND LOUNGE

WINE & DINE OFF THE DELTA WATERS

Whether you’re stepping onto the dock from the Delta’s embrace or heading out to the next Port’s or King’s game, Delta Bistro and Lounge has an entrée for everyone at the dinner table. Enjoy an equally pleasing view of the waterfront while taking a bite out of juicy burgers, steaks, pastas, pizza, and more. Open seven days a week for breakfast from 7-11 AM and dinner 3-9 PM Sunday through Thursday and 3-10 PM Friday and Saturdays. Also serving up Taco Tuesdays, Prime Rib Thursdays, and Clam Chowder Fridays!

SMITTY’S WINGS & THINGS

SWEET, SPICY, DRY, OR SAUCY

If you’re looking for a place to get some seriously delicious wings, look no further than Smitty’s Wings & Things in Stockton. The husband-wife team behind this local chicken joint have been serving up their signature wings for a decade now, and racking up the Best Of accolades along the way. Last year the duo even launched a new Flavor of the Month program, creating a new tantalizing taste 12 times per year, available for a limited time. The new menu items often tie into the month they are offered; think hot and spicy firecracker wings in July and elote flavors in May.

Curious what new flavor Jaime and Steve Smith are cooking up this month? The best way to find out is to head to their social media @smittyswingsandthings on the first of each month to find out! Jaime posts fun videos with flavor announcements so everyone is in the know on what’s cooking over at Smitty’s. Walk, don’t run. Each new flavor fades as the month comes to a close.

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

MAY WE

SUGGEST: An order of wings tossed in Jaime’s Damn Hot sauce, a personal favorite from the master. \5654

SmittysWingsAndThings.com

INSPIRED BY:American Cuisine

PERFECT FOR: A bite before heading out to the Stockton Arena, a King’s or Ports’ Game, or the Delta waters

FOODIE FAVE: Mushroom Swiss Burger or Lemon Pesto Pork Chop

THE KITCHEN AT STONEBRIER

Looking to liven up your local dining options? Try this hidden gem in Stockton! The Kitchen @ StoneBrier is a lively experience for the senses – serving locally sourced, seasonal menu items in an upscale yet cozy environment that also boasts live music Thursday – Saturdays! You will discover fresh and seasonal local flavors that truly make a difference, along with a full selection of wine, specialty cocktails, and drinks. Their menu is comprised of classic recipes, containing only the freshest produce and hand-carved meats..

SERVICES:

Lunch Monday to Friday, dinner Tuesday to Sunday and brunch Saturdays and Sundays

INSPIRED BY:

New American Cuisine

PERFECT FOR:

Birthdays, anniversaries, family dining, catering, banquets, wine/spirit and food pairings, prime beef, and live music.

FOODIE FAVE:

Salmon with a lemon caper beurre blanc served with risotto and seasonal vegetables.

West Ln., Stockton (209) 932-9322

THE ULTIMATE Comfort Food

FRIED CHICKEN AT CHOP CHOP

 BY STORY AND PHOTOS BY SUZANNE LEDBETTER

Crispy. Crunchy. Juicy. It may be odd for a Chinese restaurant to be best known for its fried chicken, but the garlic fried chicken at Chop Chop is the menu’s most popular item. Made fresh daily, fans of the landmark institution in Lodi flock to the restaurant for their famous fried chicken in droves. And we can certainly see why.

Chop Chop is as traditional as it gets. The restaurant, which opened in 1967, has been in business for 56 years serving up to-go-Chinese food for generations. Guests are greeted with a smile, unbelievably reasonable prices, and delicious dishes of Mongolian beef, pork chow mein, and egg foo young. But the showstopper dish at Chop Chop always has, and always will be, the garlic fried chicken. Five years ago, the Wong family that owns Chop Chop wanted to retire but didn’t

want to abandon the community they served for decades. And that is when Sam Lee, an energetic, smiling entrepreneur, stepped in to purchase the institution. Sam spent decades working in the back of the house as a cook, waited tables, and even worked the front of the house in numerous restaurants. He jumped at the opportunity to invest in the small community of Lodi. He tells us it was the best decision he ever made.

Sam also made a promise to the previous owners to keep the recipes, portions, staff, and affordable prices. And he’s kept his promise. “Our customers are loyal,” he says. “Many of our diners tell me they have been enjoying Chop Chop since they were so young, they could barely see over the

ordering counter.”

The fried chicken is so good in fact, Sam tells us he often sees his customers take their to-goorder out to their car, open it up, and devour it in the parking lot before they leave. Personally, we’re not judging. The combination of crunchy, salty, and savory, and with a hint of sweetness with juicy, bone-in chicken is almost overwhelming. Plus, there are options for chicken breasts, thighs, and legs and the fried chicken, made to order, comes out of the kitchen both piping hot and sizzling with flavor. CHOP

910 W. Lodi Ave., Lodi (209) 369-7744

TIME TO CELEBR ATE

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

SAUCE ON THE SIDE

KENT SOUZA LIKES HIS SAUCE HOT

BY NORA HESTON TARTE / D BY SOPHIA ELLE

Like many chefs, Kent Souza learned how to cook in his grandma’s kitchen. “I was very young but the smell of gandule rice and achiote oil mixed with braised pork spare ribs simmering on the stove will forever be imprinted in my brain,” he says. And while his life took a lot of twists and turns, his career not only started in the kitchen, but has come full circle. As part-owner and executive chef of Oddfellows, many know Kent and his creative recipes. Not everyone, however, is familiar

with his side gig—a sauce company called Wig Splitter.

“There were not too many meals that I can remember eating as a child that I wasn't putting some form of hot sauce or peppers on,” Kent says. When I made the decision to embark on this journey of entering into the hot sauce world, I wanted to make sure what I was offering was going to make a statement not only in its flavors and heat levels but also in the creativity of the brand itself.”

What Kent ended up with is a brand that he describes as edgy, playful, and modern. “Our name is edgy, our logo is playful, and out recipes are modern,” he says. As for how the name came about, there isn’t much of a story there other than Kent wanted something catchy, and he’s playing with the idea that the sauce is so hot it’ll split your wig.

Kent has a trio of products available. Mocos Verde is a mild green sauce made with serrano peppers and jalapeno. “It has the perfect amount of heat and acid for those who aren't looking for the long slow burn,” he says. Rip Gut is made with both habanero and ghost peppers. Customers can expect a hint of smoke from the paprika and dark chili powder that isn't overpowering. “The heat happens quick and doesn't linger, allowing it to be consumed as an everyday hot sauce,” Kent says. Straight Trippin is best described as “the godfather” of his sauces. The brand’s flagship sauce is the first recipe Kent developed, and it’s the one that’ll split your wig. “Made with Carolina reaper and scorpion peppers, this sauce has a long, slow burn that is packed with flavor. We advise our consumers to use caution when indulging,” he says.

Summer Salads

 BY SUZANNE LEDBETTER

Who doesn’t love summertime?

Sunshine, barbeques, and dips in the pool are just a few of our favorite things. In our efforts to soak up the last of summer, we’ve crafted these salads to highlight our final bounty of local produce. These dishes are simple, fresh, packed with nutrients, and full of flavor. Serve at your next family barbeque, picnic at the park, or even for an afternoon on Lodi Lake. No matter where you decide to whip up these recipes, they are sure to be a hit.

MELON, TOMATO, AND FETA SALAD INGREDIENTS

1 medium cantaloupe

1 c. cherry tomatoes

1 lemon, 2 tbsp. lemon juice

2 tbsp. honey

1 tbsp. olive oil

¼ c. mint, roughly chopped

3 oz. feta cheese

½ tsp. sea salt

¼ tsp. pepper

DIRECTIONS

Quarter tomatoes and cube cantaloupe into 1-2-inch pieces. Season tomatoes with salt and pepper and set aside. In a small bowl, combine lemon juice, honey, and olive oil. Pour mixture over tomato and melons and toss until combined.

Sprinkle feta over top and garnish with mint.

THE ULTIMATE SUMMER SALAD

INGREDIENTS

6 heirloom tomatoes, ¼-inch thick slices

8-10 basil leaves, torn or chopped

10 oz. burrata cheese, broken into small mounds

3 tbsp fresh pesto

2 tbsp. basil olive oil

2 tbsp. balsamic vinegar

1 tsp. sea salt

½ tsp. fresh ground pepper

DIRECTIONS

Wash and cut tomatoes into ¼-inch slices. Generously season with sea salt and fresh pepper. Arrange slices on large platter overlapping. Drizzle with basil olive oil. Using a small spoon, place one teaspoon of fresh pesto and scatter over tomatoes. Remove burrata from liquid and break into small handfuls. Place burrata mounds around edge of platter. Season again with salt and pepper, and garnish with fresh basil leaves.

GRILLED CORN SALAD

INGREDIENTS

Four ears of corn

¼ c. cilantro, chopped

3 tbsp. mayonnaise

2 tsp. cotija Cheese

Juice of one lime, plus 2 limes, quartered

½ tsp. cumin

¼ tsp. chile powder

½ tsp. salt

¼ tsp. fresh ground pepper

DIRECTIONS

Pull husks of corn back and lather in mayonnaise. Season each ear with cumin, chile powder, salt, and pepper. Return husks to original position and grill corn over medium-high heat on a charcoal barbeque for 8 to 10 minutes. Remove corn from heat and let cool. Slice corn off cob and place into a large bowl. Add lime juice and cotija cheese and toss to combine. Garnish with chopped cilantro and extra lime wedges.

BETTER WITH BUTTER

(925) 321-0758

betterwithbutterlodi@gmail.com @betterwithbutter_lodi

BAKING for A CAUSE

LAURA DISCALA RUNS A COTTAGE BAKERY THAT GIVES BACK

 PHOTOS AND STORY BY SARAH STEFFENS

Laura DiScala knows a thing or two about creating gorgeous and delicious baked treats. And she’s turning them out at her cottage bakery, Better with Butter. “It’s like I am living a wild dream getting to do this,” says DiScala on starting Better with Butter. “I grew up baking with my dad. When I was in college, baking was a way for me to unwind and relieve the stress of school and working two jobs. I’ve always loved creating in the kitchen and sharing what I’ve baked with everyone around me. If you have told me ten years ago that I would get to bake as a business, I would have never believed you!”

What’s truly unbelievable is that DiScala owns and creates all of her baked goods on her own, as a hobby-turned business that not only benefits her customers,

but also gives back to the community. Better with Butter has added a sweet touch and taste to local events such as the Lodi Fire Foundation and a PALS fundraiser held at Lodi’s Idol Beer Works.

DiScala’s desserts are ultra-personal. She caters to her customers’ tastes and compliments any event she bakes for, such as weddings, baby showers, birthdays, anniversaries, fundraisers, and holidays. Browsing her online presence of photographs reveals her special talent for baking, but biting into one of her cookies, macarons, cupcakes, or layered cakes is where you’ll really be impressed. Baked treats are surely better when made with butter, like the name suggests, and even more so when they are created with community in mind.

MUST-TRY TREATS

DECORATED SUGAR COOKIES

The sky is the limit with custom designs of this cookie classic to enhance any celebration.

PUMPKIN SPICE MACARONS

Pumpkin spice buttercream sandwiched between crisp and airy pumpkin spice macarons, drizzled with white chocolate and sprinkled with more pumpkin spice.

S’MORES CUPCAKES

A bite of this treat is like sitting by the fire exchanging your best ghost stories. Chocolate squares, charred marshmallow, and crunchy graham crackers atop chocolate cupcakes.

CONFETTI CUPCAKES

Confetti cake topped with maraschino cherries.

STRAWBERRIES & CREAM

MACARON LAYER CAKE

A layered cake made with creamy vanilla bean buttercream, topped with fresh strawberries, and decorated with edible gold, before it’s dusted in shimmer.

IN THE NEWS

A ROUNDUP OF WHAT’S HAPPENING IN THE 209 FOOD AND WINE SCENE

 BY SUZANNE LEDBETTER

• Tequileros Cantina—What started out as a single taco truck in Lodi, Tequileros is bringing the fire to foodies all over the 209. After launching a storefront in Stockton last year, and an additional taco truck in Elk Grove, the owners opted to open a brick-and-mortar eatery in downtown Lodi. Located in what used to be Porter’s Pub, the newest venture launched as Tequileros Cantina, a lively spot with ample patio space, killer food, and margarita slushies to keep you cool.

Rosewood Bar and Grill once stood. However, it may be close to a year before the renovations and updates are ready for eager diners.

• Pi Bar—There are big changes coming to downtown Woodbridge. The building formerly housed by Woodbridge Pizzeria sold to the owners of Dry Creek Liquors. They are renovating, rebranding, and making big plans to launch Pi Bar. The new digs will feel like an upscale sports bar complete with appetizers, gourmet pizzas, and cool craft cocktails. Look for them to start hiring this month.

Newcomers, Expansions and Second Locations.

We are excited to share the opening of new places to get your grub on, restaurant expansions, new wine tasting experiences, and so much more!

• Papapavlos—Lodi fans of Papapavlos were thrilled when Andy and Jennifer Pappas brought their restaurant to the corner of Lockeford and School streets in March of 2021. And now, the husband-wife duo have received the building permit for phase two. The new build will include five banquet rooms, a 30-seat bar with multiple televisions, and an open kitchen concept.

• Market Tavern—The rumors are true. Market Tavern, Lincoln Center’s go-to spot for wood fired pizzas, burgers, and more, is coming to downtown Lodi. The restaurant will occupy the corner of Oak and School streets, where

New Wine Tasting Experience Comes to Lodi

If you’ve ever been on the Livermore Wine Trolley, chances are you jumped for joy when hearing the business is expanding into Lodi Wine Country. The Lodi Wine Trolley offers an all-inclusive “Taste of Lodi” Wine Tour with stops at three wineries and a deli-style lunch for riders. The trolley will operate every Saturday and Sunday.

FROM the VAULT

THE LEGACY OF GENOVA BAKERY

BY SARAH STEFFENS

Celebrating 105 years of business, Genova Bakery has been baking the area’s finest bread since 1918. The bakery’s original owner, Angelo Rolleri, began baking and selling his famous French and milk breads, and would deliver them to local farm workers. Back then, he used a horse and buggy to make his deliveries. The community loved it, and they haven’t stopped loving Genova bakery since.

“We bake our bread fresh every day,” says Tim Canevari, the current owner. “We don’t use any preservatives, so its shelf life is only a couple of days, but that is what makes it the best bread around.”

Tim took over the bakery in 2004. He worked it as a kid in high school, so, his roots are firmly planted in Genova’s history. According to Tim, locals and those from far away love coming into the bakery to order a custom sandwich, homemade sides, chips, and a bottle of soda pop. Italian staples such as biscotti, dried beans, and polenta (corn meal) can be purchased by the pound. It’s a food lover’s dream to

pick up ingredients from Genova, but the bakery doesn’t only do business locally.

“We sell wholesale to a big group of markets and restaurants throughout Northern California,” says Tim. “We service Stockton, Lodi, Linden, Modesto, Turlock, Tracy, Rio Vista, Patterson, Atwater, and Sacramento with our breads. Our Asiago Cheese Rolls and classic milk bread are favorites amongst many.”

The bakery can be found on the corner of North Sierra Nevada and East Flora streets in Stockton. The building boasts red, white, and green trimmings, colors symbolic of Italy, and has kept its nostalgic charm with a long countertop and back display of fresh breads,

meats, cheeses, and jars of candy. Pop in and create a custom sandwich, choosing your bread, meat, cheese, and toppings. You’ll be in awe at the selection of tasty combinations. Try their newest meat, Hot Honey Chicken, with provolone stuffed between homemade French bread, or classics such as their Bacon

Lover’s Turkey with Swiss on a ciabatta roll and Sriracha Chicken with pepper jack on sliced sour bread.

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

Harryand 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

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: MonThur 11AM to 9PM, Fri - Sat 11AM to 9:30PM, Sun closed

KOMACHI SUSHI

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

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

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

ROAD TO SERENITY

SEATTLE TO OLYMPIC NATIONAL PARK

 BY NORA HESTON TARTE

At nearly 1 million acres, boasting 73 miles of wilderness coast, and flowing with more than 3,000 miles of rivers and streams, Olympic National Park is one of the Pacific Northwest’s most diverse locations, earning itself the designation of three parks in one with three different ecosystems: glacier-capped peaks, temperate rain forests, and the wild Pacific. From green mossed rainforests to stunning vistas of the area’s tallest mountains, a trip to ONP promises to feel out of this world—or at least not nestled just two hours from Washington’s biggest city.

Exploring the United States’ third largest national park involves both luxurious downtime and epic adventuring. Add in a stopover in Seattle and you’ll be able to knock city lights off the list, too. The best part? It’s easier to see it all than you may think. Read on for some of the biggest attractions and smaller coastal gems to keep you both preoccupied and pampered while visiting Washington.

SEATTLE

Start by flying into Seattle-Tacoma International Airport. Here, it’s best to get a room and explore the city for 24 hours or so before embarking on your national park road trip.

Any stay at the Thompson Hotel will satisfy a craving for city amenities, views of the water, and a central location. The luxury boutique hotel has cozy rooms with modern touches. Expert tip: ask for a room with a view; the glowing rainbow Ferris wheel looks positively dreamy at night from those open windows as you drift into slumber with the water beneath you.

If you’re without a view in your room, you can proffer the same landscapes at The Nest, open until 11 PM weekend nights (and 10 PM weekdays). The rooftop bar has cozy indoor seating, with plush couches and tables that feel like your living room, as well as outdoor spaces for sharing small plates and imbibing. We highly recommend ordering glasses of champagne or a signature cocktail to cheers to the view, and a

bowl of seasoned popcorn for snacking.

When you aren’t enjoying your accommodations, take a walk to Pike Place Market (yes, it’s that close). Every tourist will want to wander the multi-story market that sells souvenirs, local artisan wares, food, and drink. The best way to see it, if you’re asking us, is as part of a food tour, where a knowledgeable guide (who works in the local food industry) shows off their favorite places from award-winning clam chowder joints to mind-blowing pizza counters, and often ending with something sweet. Tours are offered through Eat Seattle and typically pick up at Simply Seattle.

After you’re full, embark on an artist’s tour of the city, partaking in one of Seattle’s most niche exports: glassblowing. The glassblowing experience starts with a visit to the Chihuly Garden & Glass museum, showcasing the works of one of the world’s most prominent blown glass artists: Dale Chihuly. You’ll also be able to eat on-site if you’re still hungry, or perhaps indulge in a cocktail at The Bar, an ultra-chic eatery inside of the museum decorated in Chihuly’s personal collections (including accordions hanging from the ceiling). Here, local wines are on the menu, but so are drinks that mimic the inventive spirit of the museum, such as the Inkwell, a roasted pistachio-infused blend of rye and bourbon, black mission fig syrup, and house cinnamon bitters or a Fishing Lure, tropical green tea-infused vodka, passion fruit puree, and mint. Expert tip: If you want to continue exploring the landmarks, both the Museum of Pop Culture and the Space Needle are in the same pavilion and a Settle CityPASS pass will save you serious dough on the attractions (plus entrance to others).

If you choose to continue your exploration of glass art, your next stop will be Seattle Glassblowing Studio, where you can create your own works of art and shop decorative vases and ornate glassware.

If you’ve worked up an appetite for dinner, visit G.H. Pasta Co. for mind-blowing pasta

dishes, made fresh. The staff will make you feel at home, which doesn’t go unnoticed when traveling through another state. Or, have a meal inside of the city’s Fairmont, The George, an opulent but still casual space for intimate dining any time of day.

Before calling it a night, take one last tour: Bill Speidels Underground Tour. Seattle is built on top of itself. In the 1800s, a fire demolished most of the city, and, as a result, it was reconstructed on top of its remains. Many of the underground buildings are still open to explore (although you need a key for most) and you can hear all about the redlight history of Seattle’s more nefarious neighborhoods before tucking yourself into bed.

If you’ve left time in the morning before picking up your rental car, dine at the Starbucks Reserve Roastery where you can enjoy a full breakfast or a flight of espressos. Watch how Starbucks roasts its beans while cutting into a decadent chocolate croissant or fresh avocado toast—nothing like

the dining experience at your typical Starbucks locations (there are only two roasteries in the U.S.) Then, explore the Capitol Hill neighborhood, home to the Asian Art Museum, quirky bars, and The Elliott Bay Book Company (an oversized bookstore that mimics Portland’s more popular Powell’s City of Books).

SOL DUC HOT SPRINGS & LAKE CRESCENT LODGE

The trip from Seattle to Olympic National Park often requires a ferry ride, depending on your route. Be sure to check the departure schedule to ensure you’re not waiting too long. The ferries let you drive directly onto the boat before riding to your destination. This on its own should be a bucket list item.

The first stop on your itinerary should be Sol Duc Hot Springs. Here you can have lunch before diving into the heated pools, (except you can’t literally dive, that’s against the rules). There are three natural mineral hot spring soaking pools in all, heated between 99 and 104 degrees and created from rain and melted snow that seep through cracks in sedimentary rocks. The water mixes with the gasses from cooling volcanic rocks and then rises through surface cracks. Stay as long as you like, perhaps overnight, or head to

your next destination after showering off.

Lake Crescent Lodge offers turn-of-the-century charm. The rooms are cabinlike, with a few located in the main building but many detached. Grab a wooden rocking chair and take in the views of the water and surrounding mountains, often with fog creeping in. From here, several hikes are accessible without hopping in your car. We recommend taking the dirt path to Marymere Falls where you will cross a wooden bridge before climbing stairs for better views of the falls. Overall, the hike is easy and can be completed in an hour or so.

For a more leisurely stroll, enjoy the .7-mile educational loop, dubbed the Moments in Time Trail, out the property’s back door. Small signs point to significant historic events and notable fir and hemlock trees in the forested surroundings. While the weather is warm, lake activities offer a chance to get onto Lake Crescent by scenic boat tour, guided kayak, or guided pontoon boat rides.

Dine in the lodge for, likely, the best food you'll have in

a national park. The woodsy cabin vibes and crackling fireplace are only the beginning of your evening, where you can enjoy a glass of wine before dinner. With a view of the lake, dine on Baked Burrata served over flatbread, Mediterranean Chicken Cutlet on a bed of fresh berries, feta cheese, cucumbers, and salad, and Grilled King Salmon alongside seasonal vegetables and lentils.

Whether you stay one night or two, your next stop should be Hoh Rainforest. A scene out of South America, it’s hard to believe this lush and mossy landscape exists in the U.S. Fed by more than 12 feet of rain per year, the Hoh Rain Forest is one of the largest temperate rainforests in the country. The Hall of Mosses Trail features those iconic hanging canopies of greenery and a walk along the lake, totaling about 1.2 miles from the visitor’s center. A second trail, The Spruce Nature Trail, is the same length. Keep an eye out for wildlife in the water, on the ground, and in the sky.

Just 45 minutes from Hoh Rainforest sits Ruby Beach, taking you from one drastic landscape to another. Miles of open coastline make for a great place to stroll or dip your toes in the water. It takes about ¼-mile to get down to the water or you can take in views of the Pacific Ocean from Kalaloch Lodge, another place worthy of an overnight stay or simply a lunch of Caesar salad and lobster mac and cheese on the deck.

LAKE QUINAULT LODGE

Your final overnight—or two—should be at Lake Quinault Lodge. You’ve already been making your way slowly toward the historic estate—it is listed on the National Register of

Historic Places—inside of the Quinault Rainforest

The Roosevelt Dining Room is a highlight of the property, named for the former U.S. president, and his favorite meal (slow roasted pot roast) is still offered nightly.

Like Lake Crescent, the main lodge here caters to gathering at the end of the day, playing oversized chess or cards in front of the fireplace. A small bar serves glasses of vino and brews. The rooms, both part of the main estate and in the newer buildings outside, offer plenty to look at, including the pristine lake surrounded by towering spruces and mountain views (all of which can be enjoyed from the dining room, on the outdoor patio, and from an expansive lawn that offers up games such as cornhole and ladder ball) Downstairs is a game room and indoor swimming pool.

When you’re out and about, trek through ONP’s other notable rainforest, Quinault Rainforest

If the rough terrain is too hard to manage, guided van tours take you to the best lookout points. These can be booked directly through the resort. The world’s largest Sitka Spruce Tree is located here, more than 1,000 years old, 191 feet tall, and nearly 18 feet in diameter. It’s a rare find since these trees only grow in temperate rainforests.

Many of the trails in the Quinault area create concentric loops. Grab a map from the front desk and choose a distance to explore; front desk staff can let you know which trails are safest and which are experiencing slippery slopes and wash out due to weather.

DETOUR TO FORKS

Any fan of Twilight knows that Forks, Washington is the city that inspired the backdrop of the book and movie series.

While most of the movie was filmed in Oregon and the author never actually visited Forks before writing the book, she admits it was chosen due to its overcast environment that would shield her family of vampires from the sun.

As a result, the entire town of Forks, which you will drive thru from Lake Crescent to Lake Quinault, is dedicated to the franchise. You can pose with Bella’s truck from the movie, shop souvenirs at a local store, and see the rest of the memorabilia that has landed here. Throughout the year, fan conventions are held and often see main movie characters in attendance, more than a decade after the final film was released.