San Joaquin Magazine June 2018 by San Joaquin Magazine

DIRTY JOBS

For these locals, it’s just another day at the office

WATERING THE ROOTS OF STEM World of Wonders Science Museum tackles gender gaps

THE MAGAZINE FOR THE CENTRAL VALLEY

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CONTENTS JUNE 2018

Features + Profiles THE 27 WATERING ROOTS OF STEM

Despite the overwhelming importance of science, technology, engineering, and mathematics (STEM) in today’s world, STEM fields are consistently facing an imbalance in gender diversity. Lodi’s World of Wonders Science Museum and its President Sally Snyde are working to change that. By Alexandra Krueger

10 UNUSUAL EXPERIENCES TO HAVE IN (AND AROUND) DENVER

Summer calls for oceanfront vacations. In California, adventurers don’t have to go far to enjoy the water. Jump in your car and hit these coastal California escapes, each with waterfront waiting just outside the door. Whether it’s a romantic getaway you crave or a high-end luxury stay, there’s a beach for that nearby. Pamper yourself, get away from the grind, and find adventure on the California Coast.

DIRTY JOBS

We’re willing to bet your job doesn’t require you to clean up bloodstains and old feces on the regular. But, for these San Joaquin County workers, getting down and dirty is in the job description. By Nora Heston Tarte

SAN JOAQUIN MAGAZINE JUNE 2018

50 MASTERING THE CRAFT

Ask any San Joaquin resident what beverage defines our region, and their answer will most definitely be wine, and for good reason. But, there’s a new beverage taking root in the Valley, spearheaded by passionate locals who are most certainly mastering the craft. By Alexandra Krueger

www.sanjoaquinmagazine.com

SAN JOAQUIN MAGAZINE SJMAG.COM

CONTENTS JUNE 2018

Sizzling Dishes at Habanero Hots

Departments 18 PUBLISHER’S NOTE 30 UPFRONTS

Cooking Up Opportunities at Cheese Central, Golf Etiquette, 4 Local Car Shows Fit for Summer Fun, Top Dogs, The Owl Box, and more!

40 SNAP SHOTS Out & Abouts

WINE DINE 209 DISHES 87 SIZZLING Habanero Hots

BOTTLED UP 90 ALL Yes Way, Lodi Rosé

93 OFF THE VINE McCay Cellars

94 MEET THE MAKER:

Cassandrea Durst, Durst Winery

THE KNIFE 96 BEHIND Bun Goble of Thai Spices

98 CRAVINGS: An Elevated Wine Country

Tasting at Oak Farm Vineyards

SEASON 100 IN Cherries

98 100

115 AGENDA What’s Happening Around the County This Month

SPECIAL SECTION:

40 HOME SECTION: Your Smart Home

Durst Winery

SAN JOAQUIN MAGAZINE JUNE 2018

publisher’s note

UPFRONT 209

Mastering the Craft San Joaquin has long been known for wine and for good reason—Lodi is bursting at the seams with talented and passionate winemakers who have worked to solidify Lodi on the world’s wine tasting map. But, there’s a new

“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.” – Dave Barry

Thanks for reading, Tony Zoccoli, Publisher/Editor

LAST THOUGHTS DID YOU GRAB OUR CITY GUIDE?

Filling up the summer calendar? Grab our annual City Guide this month for a concise list of all things to see, do, and enjoy throughout the summer months and into the new year. Itching for adventure? Craving a bit of culture? From recreation to shopping, festivals, and Delta fun— we’ve got all the goods wrapped up into one.

DOWN AND DIRTY

This month we sat down with a few locals whose nine-five is anything but ordinary. They provide much-needed services many may not be able to stomach—with a smile and a genuine love for the job. From crime scene cleanup to landfill management, it’s just another day at the office.

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Did you get your tickets?! We’re ready to party at Brookside Country Club on July 12 with local favorites like Fenix, Midgley’s Public House, De Vega Brothers, Macchia, Peltier, Harney Lane, and more! Taste and sip from more than 20+ restaurants and wineries you voted Best of San Joaquin! Visit SJMAG.COM to order your tickets!

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beverage in town, one that others say our county wasn’t ready for. But we indeed are. Craft beer almost has a cult following, and can be discussed and revered just like wine. There’s a proper way to pour and pair, and lovers of the stuff just can’t get enough. Lucky for us, the craft beer scene has made its way to San Joaquin and locals couldn’t be happier. Brewers of the Valley are passionate, intelligent, and talented. They have a story to tell, and their commitment to community connection is clear once you enter their locations just asking to be enjoyed—with good vibes, conversation, and of course a cold glass (35-50 degrees, depending on the type, to be exact) of craft beer. New locations popping up in our county, like IDOL Beerworks, Five Window Beer Co., Chanel Brewing, and a slew of pubs and restaurants, are nurturing the growth of a new passion that is publicly enjoyed and loved. Like wine, brewing is an art. The multi-step, extensive process often calls for months of barrel-aging and always begins with steeping grain much like you would a bag of tea. Our local brewers are so inspired they share their methods and educate on their small batch systems to encourage home brewers to get their start, even hosting courses at Pacific. Straight from the mouths of those who have forged San Joaquin’s craft beer scene—we learn what constitutes the drink, its deep history that grew from monasteries, and its bright future here in San Joaquin.

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PUBLISHER | EDITOR

Tony Zoccoli E D I TO R I A L

Lindsey Rodrian Copper Williams Alexandra Krueger FOOD & WINE EDITOR Suzanne Ledbetter MANAGING EDITOR

SECTION EDITORS:

CONTRIBUTING WRITERS

Nora Heston Tarte, Jennifer Moulaison, Faith Lewis, Jessica Zimmer, Paige Smith, Eileen Weber, Steph Rodriguez C R E AT I V E CREATIVE DEPARTMENT

David Martinez / Lucas Zoccoli CONTRIBUTING PHOTOGRAPHERS

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SUBSCRIPTIONS Subscribing to San Joaquin Magazine ensures that every month you will receive our latest edition right in your mail box. Although we distribute copies to hundreds of area pickup locations, our publication is in high demand and locations often run out quickly. 12 issues for only $9.95 (12 issues), or $14.95 (24 issues) Subscriptions available through our website at sanjoaquinmagazine.com, so you don’t miss another issue!

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

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EVENTS CALENDAR Our new online events calendar is coming mid 2018. If you would like to submit your upcoming event for publication in print or on-line, please visit the Easy-To-Navigate Online Events Calendar. Be sure to include correct information and contact info to ensure website accuracy. Events submitted Online will post within 24 hours of submission.

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

ADVERTISING San Joaquin Magazine offers businesses the most costeffective way to reach area residents throughout the county. We offer multiple opportunities to achieve the results your business desires. With over 15 years of magazine publishing experience and multiple publications to choose from, it’s no wonder residents continuously look to our family of publications. Visit the ADVERTISE link on our website or call 209.833.9989 to request a printed media kit.

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TRENDS | PEOPLE | CULTURE | STYLE

209

the

WATERING the ROOTS OF STEM

THE WORLD OF WONDERS SCIENCE MUSEUM TACKLES GENDER GAP IN STEM FIELDS  BY ALEXANDRA KRUEGER www.sanjoaquinmagazine.com

ALY MONTEZ

It’s 2018, and that means we’re almost two decades into the new millennium. A lot has changed: we’ve made huge leaps in science and technology, difficult strides in social justice and equality, and faced countless obstacles as we continue our constant march toward a better tomorrow. And yet, it seems some things never change—despite the overwhelming importance of science, technology, engineering, and mathematics (STEM) in today’s world, STEM fields are consistently facing an imbalance in gender diversity. In 2015, women held 47 percent of jobs in the U.S. However, out of all STEM positions, women made up only 24 percent—less than a

SAN JOAQUIN MAGAZINE SJMAG.COM

locals to know

UPFRONT 209

quarter. It begs the question: Why aren’t women pursuing STEM fields? “I think a lot of it is lack of confidence,” says Sally Snyde, President of the World of Wonders Science Museum (WOW) in Lodi. “And that lack of confidence is caused by the prevailing mentality out there that these subjects are more for boys, and because of this mentality, girls are not being encouraged.” With a Bachelor of Science degree in Field Biology from Cal Poly San Luis Obispo, it’s safe to say that Sally herself didn’t lack the confidence to pursue a STEM field. Neither do her granddaughters. But, Sally chalks it up to exposure. “My granddaughters have no fear of science because they grew up at the WOW. It was just part of their life. It was a very simple way of getting excited about science. And now they have no fear of it.” Having opened its doors in March of 2009, the WOW has sought to compliment formal science education in the classroom and inspire interest in STEM fields for the last decade, with major success. In 2016, they had over 58,000 guests visit the museum, including 12,000 students. “It’s changing lives, it really is,” says Sally. “It’s giving our kids a positive place to go, and more importantly, giving them hope that they can do well in the areas of science, math, and technology.” While the WOW seeks to inspire a love of STEM in all children, recently, the WOW has Sally Snyde, President of the World of Wonders Science Museum 

turned its attention to the gender disparity in STEM fields. To address this, they intend to implement a LEGO Robotics Program, which will focus on promoting STEM education for young girls by introducing them to robotics engineering. “Exposure to this type of hands-on learning is important for their future. These girls will be able to go into fields that they never thought they could,” says Sally. If kinesthetic, hands-on education is key to keeping girls interested in STEM, then Lodi hit the jackpot with the World of Wonders Science Museum. Along with their popular exhibits such as the Illumination Lab, the 8-foot tornado, and Plasma Ball, the WOW has other programs that promote kinesthetic learning such as Makerspace, a weekly program that is essentially science lab, shop class, home economics, and art studio combined. “The majority of kids who come to 28

SAN JOAQUIN MAGAZINE JUNE 2018

this program are girls, from first to fifth grade, and we have a young high school girl teaching them,” says Sally. “When young girls see another girl doing these projects, they get inspired. They’re soldering, building, learning....And they’re much more likely to end up in a STEM field now, because they will have no fear of it.” As a non-profit organization, the WOW relies heavily on donations to continue making an impact on the lives of children in our community. To ensure the implementation of their LEGO Robotics Program for young girls, as well as their other educational efforts, readers can donate to the WOW Education Fund via the WOW’s website. STUDY STEM:

WOW SCIENCE MUSEUM 2 N. Sacramento St., Lodi (209) 368-0969 WOWScienceMuseum.org

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highlights

UPFRONT 209

SHOW

STOPPIN’ 4 LOCAL CAR SHOWS FIT FOR SUMMER FUN  BY ALEXANDRA KRUEGER

D Photos from Lincoln Center By Jon & Jess Photography

Rev up your vintage vehicles and suped-up hot rods! With the dawn of summer comes classic car show season, so roll out your 1967 Ford Mustang and let that candy-colored paint job see the sunlight. Whether you’re a classic car collector, self-professed antique automobile aficionado, or just a humble admirer, San Joaquin has some fantastic classic car shows that you need to mark on your calendar this summer.

D Photos from American Graffiti

SAN JOAQUIN MAGAZINE JUNE 2018

THE AMERICAN GRAFFITI FESTIVAL & CAR SHOW //JUNE 8, 9, 10 Where were you in ’62? More importantly, where will you be in June 2018? With any luck, you’ll be in Modesto meandering through 1,300 classic cars, enjoying hundreds of food and vendor booths along the way. Every summer, this festival and car show draws hundreds of classic car owners to the city where they show off their vehicles in the spirit of the film “American Graffiti”, set in 1962 Modesto. Kicking off with a car parade down McHenry Ave., the festival is held to promote the legacy of the man who co-wrote/co-directed the famous film, Modesto’s very own George Lucas. Municipal Golf Course, 400 Tuolumne Blvd., Modesto STOCKTON CAR SHOW & SWAP MEET //JULY 8 For its 24th year, Stockton Car Show & Swap Meet will be gathering at the San Joaquin Fairgrounds to show off the locals’ vintage vehicles. Apart from the classic cars that will certainly impress any hot-rod enthusiast, the show also features a swap meet where gearheads from across the west coast come in search of the car parts they need to fix up their “baby” back home. But while you’re on the hunt for that part you’ve been needing, don’t forget to check out the Vintage Bicycle Show and Model Car Show that accompany

the event. San Joaquin County Fairgrounds, 1658 S. Airport Way, Stockton “STUCK IN LODI” CLASSIC CAR SHOW//AUGUST 4 Cruise on down to the 23rd annual classic car show in downtown Lodi that draws hundreds of locally-restored, classic American vehicles, with proceeds going to a variety of charities. Hosted by the American Steel Car Club, last year there were over 300 classic cars entered into the event with 86 trophies awarded; this year, they’re hoping for an even bigger turnout. Come support American Steel and their charity work while trading notes with other classic car-buffs as you admire the inventory of vintage beauties. Downtown Lodi LINCOLN CENTER LIVE! CLASSIC CAR SHOW //AUGUST 17 Benefitting the Lincoln Center Scholarship Fund, this highly anticipated annual event is an evening the whole family will enjoy. With excellent restaurants offering take-away food, you can eat while you admire over 220 classic cars, 1976 or older. After dinner, let the kids play on the Fun Slide while you relax with a couple brews in the beer garden and enjoy the music of up to four live acts. Stick around until the end of the evening to catch the fireworks! Lincoln Center, Pacific Ave. & Benjamin Holt Dr., Stockton

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for SUMMER!

HELP US PREVENT

MOSQUITOES! • Dump and drain any standing water. • When outdoors, use EPA registered repellents like DEET, Picaridin or IR3535. Aedes aegypti (a.k.a. Yellow Fever Mosquito)

• Make sure windows and doors have tight fitting screens.

Aedes albopictus (a.k.a. Asian Tiger Mosquito)

• Call the District for mosquitofish used in water troughs, neglected pools and water features.

REPORT TO

THE DISTRICT: • Large amounts of mosquitoes

• Report neglected swimming pools • Daytime biting mosquitoes

(There are daytime biting mosquitoes in San Joaquin County already. The District is working to prevent two new invasive daytime biting species from becoming established. These invasive mosquitoes are depicted above.)

STAY INFORMED! For more information or to report mosquitoes, visit us at: www.sjmosquito.org • 209.982.4675 or 800.300.4675 www.sanjoaquinmagazine.com

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passions

UPFRONT 209

RESPECT

THE 5GAME: PROPER GOLF ETIQUETTE PRACTICES

 BY NORA HESTON TARTE

Whether you’re new to the game or an old pro, it’s never too late to learn proper golf etiquette, or to take a refresher course. Rich Howarth, General Manager of Stockton Golf and Country Club shares his favorite tips for ensuring everyone has a good time—including you.

AVOID SLOW PLAY.

Have you ever been playing a round of golf only to get stuck behind a group taking too much time on each hole? Waiting around for others to putt is never fun. Avoid slowing golfers down by keeping up with the group in front of you, being prepared ahead of each turn, and keeping an eye on the clock— most courses shouldn’t take more than 4 hours and 15 minutes to complete. Rich provides a couple extra tips for speeding up game play: wait until the next hole to record your score and always place bags on the side of the green closest to the next hole.

BE CONSIDERATE.

It’s never polite to make loud noises while another golfer is taking a swing. Don’t forget to be a good friend and stay with your group. Don’t leave them behind to move on to the next hole.

REMEMBER THE THREE R’S.

Course managers will appreciate it if you take care of the course you are playing on. The three R’s refer

SAN JOAQUIN MAGAZINE JUNE 2018

to steps you can take to leave the green in the same condition you found it: Repair your ball mark, Rake the bunker, and Repair your divots.

STAY OFF ANOTHER PLAYER’S LINE.

The line refers to the path a ball will take on the green once it is hit, all the way to the hole. Never step on a player’s line, even if you think you’re out of the way. You don’t want to interfere with another golfer’s game.

LIMIT YOUR TIME AT THE SNACK BAR

This comes back to rule no. 1— avoid slow play. When stopping at the snack bar, also known as “the turn,” be mindful of what you order. It’s okay to grab a bite but try and limit your grub to items that are easy to make and carry, unless you’ve already finished playing. If you try and sneak a sit-down lunch in during your round, you’ll forfeit your turn to any and all groups behind you.

Anterior Hip Replacement

Move at the Speed of Life. ALIGN WITH THE BEST

Our premier anterior hip specialist is board-certified orthopedic surgeon Dr. Thomas McKenzie, who converted to the anterior total hip replacement approach in 2013. Dr. McKenzie is a Lodi local, offering our community comprehensive orthopedic surgical and sports medicine solutions.

If you are limping, have hip joint pain, swelling or loss of motion, anterior hip replacement may be the answer. This minimally invasive surgery utilizes advanced technology and a non-traditional approach, enabling the surgeon to access the hip joint from the front rather than from the side or back, without cutting major muscles. Patients who have this procedure enjoy a better range of motion and find that in the recovery process, the hip precautions outlined for traditional hip replacement are unnecessary. To see if you may be a candidate for anterior hip surgery, call our nurse navigator at 209-210-4229 today.

cravings

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COOKING UP OPPORTUNITIES at CHEESE CENTRAL  BY COPPER WILLIAMS / D

ALY MONTEZ

It’s an intimate affair, cook-

ing classes at Cheese Central. With no more than ten guests, longtime friends and soon-to-be acquaintances gather around the table to an assemblage of fresh ingredients and recipes. With a little effort, expert guidance, and definitely a sip or two of wine, these key components will transform into dishes that could soon be family favorites. “My goal is to help people remember that cooking doesn’t have to be hard to be delicious, and you don’t need processed foods,” explains Cindy Della Monica, owner of Cheese Central. “I’ve been teaching cooking classes since 1977, and I can show you that fresh foods and a short period of time will give you a delicious meal.” Not long after the artisan cheese shoppe opened in 2011, Cheese Central was rolling out its Cheese 101 course, a class that’s hosted twice a month. “It’s really eye opening,” says Cindy. “Many people have no idea about the cheese-making process, and we teach it from the very beginning, from milk to solids.” And while cheese may be the store’s pièce de résistance, the plethora of flavorful classes is ever-evolving. The hands-on classes allow guests to relish the steps of the cooking process. “Each and every one of our classes, except for Cheese 101 and bread baking, is a full dinner,” says Cindy. And the ingredients involved are items that can be picked up at nearly any local grocery store, further exemplifying that cooking a delicious meal doesn’t have to be a chore. Alongside Cheese 101, Bread Baking Basics, and Filled Pasta classes, are local 34

SAN JOAQUIN MAGAZINE JUNE 2018

chefs from across the Central Valley with techniques and cooking styles of their own to share. In March alone, guests had the honor of learning how to prepare Ukrainian entrees, Sushi rolls, and Irish pub food—with guidance from Chef Sara Blighton, the staffed instructor of Cheese Central’s Grand Central Kitchen. “As a corporate chef for Apple Computer in Elk Grove, and a graduate of Cordon Bleu, Sara has great techniques and fabulous food,” says Cindy. Learn a thing or two under Sara’s wing, when enrolling in unique classes like How to Cook like an Italian Grandmother. “I enjoy sending my guests home with even the smallest of tips,” says Sara. “Ones that can turn a simple recipe into something you can evolve at home.” YOUR FAVORITE RECIPES AWAIT AT: CHEESE CENTRAL 11 N. School St., Lodi (209) 368-3033 CheeseCentralLodi.com

131 west tenth street downtown tracy, california 95376 (209) 830-0796

Creative Workshops · Chalk Paint® by Annie Sloan Kitchen Cabinet Painting Workshops and Vintage & New Home Décor!

GET A JUMP START ON SUMMER DIY & DECORATING AAT THE OWL BOX. www.owlboxvintage.com Like and follow us on:

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Discover the Roots of California’s Heartland

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Weekends Through August Critter Corral San Joaquin County Historical Museum Micke Grove Regional Park

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foodie fix

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TOP

DOG IN DOWNTOWN

STOCKTON  BY COPPER WILLIAMS

ALY MONTEZ

When you picture a hot dog, what springs to mind? Is it backyard barbecues, baseball games, or campfire cookouts? You wouldn’t be the first to consider these American pastimes, but for those who traverse one of Stockton’s Certified Farmers Markets, a humble food cart that’s big on flavor might be the first thing you connect with. And that’s because Stevie’s Steamers is the go-to grub stop for hot dog fans who enjoy all the fixins’. Drop by Trinity Parkway on Sundays until October from 9 AM – 2 PM, and take a bite out of some genuinely delectable dogs, including the Hawaiian Luau, filled with grilled onions, tomato, mayo, and a dash of black pepper and sea salt. Fall into hog heaven with the Bacon & Cheese Wrapped Dog, or get spicy with a Habanero Hot Link, and don’t forget those peppers on top! Of course, however else you decide to dress up that dog is entirely up to you.

SAN JOAQUIN MAGAZINE JUNE 2018

Do Your Legs Look Like This?

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Creating beautiful smiles inside and out! TM

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storefront

UPFRONT 209

DIY GIRL

POWER  BY NORA HESTON TARTE/ D

ALY MONTEZ

We really have an even mix of home décor, gifts, and paint, DIY and craft workshops. – Rachel Gabbert, Co-Owner of The Owl Box in Tracy.

The future is female. Or at least it is at The Owl Box—downtown Tracy’s vintage boutique. In business for eight years, the shop that once exclusively sold refinished antique furniture has transformed, becoming equal parts home décor, gifts, and paint-DIY-craft supplies and workshops. The team behind the triumph is three generations of women— Rachel, Gail, and Gloria, daughter-mother-grandmother. And this summer Rachel will welcome a daughter, adding one more generation to the family business. While Gloria seldom spends her days in the shop anymore, her inspiration is still there. And by splitting the buying, Rachel and Gail guarantee a little something for everyone. Being in different stages of their lives, it’s easy for the women to connect and shop for others across generations. The newest girl to join the bunch is already putting her stamp on the store, too, with an expanded newborn and infant section featuring several lines of soft blankets, stuffed animals, and books from Jelly Cat and other brands. Many locals know The Owl Box as a carrier of the popular Chalk Paint® by Annie Sloan, an easy-to-use product that boasts many colors, textures, and finishes for those looking to add pizzazz to their home. It’s a popular choice for painting cabinets and outdoor furniture that doesn’t require sanding. Not only is the paint stocked on the rustic shelves of The Owl Box, the store also plays host to craft workshops that teach customers how to use the paints and other décor elements in the store to create Pinterest-inspired products for the home, and everyone goes home with a completed piece.

BRANDS TO

LOOK FOR 38

SAN JOAQUIN MAGAZINE JUNE 2018

“We definitely want to guide our customers through their projects and make sure they are happy,” co-owner Rachel Bonacorso says. Those who use their summer to catch up on home projects are invited to stop in and chat with any member of the staff—Gail, Rachel, or one of 10 other team members, all female. Each woman who works there is crafty and creative. “It’s a good community of women who want to help our customers feel good in their home,” Rachel says. COME ON IN! THE OWL BOX 131 W 10th St, Tracy (209) 830-0796, OwlBoxVintage.com

JUNE WORKSHOPS In June, workshops will feature Fourth of July crafts, offering multiple opportunities for guests to create red-white-and-blue home decor. There will also be a chance to make your own hand-painted sign adorned with antlers that reads, “Love you Deerly.” The class schedule is available on the website and Facebook page. Just hit the “workshop” tab for the latest scoop!

Mudpie • MantraBand • Lenny & Eva • Jelly Cats • Rae Dunn Pura Vida • Agape Candles • Chalk Paint® by Annie Sloan

www.sanjoaquinmagazine.com

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snap shots

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2018 Valley Garden Fair  ULMER PHOTOGRAPHY

More Events Online at

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A truly elegant afternoon full of friends and fun along the water! Attendees enjoyed a specialized outdoor shopping experience with the area’s finest merchants, incredible raffle prizes, wine, and a fabulous lunch. Proceeds benefit Children’s Home of Stockton and their life-changing work.

SAN JOAQUIN MAGAZINE JUNE 2018

www.sanjoaquinmagazine.com

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snap shots

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Hospice Ribbon Cutting ď ? ULMER PHOTOGRAPHY

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Hospice of San Joaquin hosted a Ribbon Cutting Ceremony and Open House for the Hospice House and its new expanded levels of care. Hospice House is the first only residential living center for hospice patients in the county.

SAN JOAQUIN MAGAZINE JUNE 2018

Experience why we are the go to place for moms! 4 Mothers R&R LLC, is a non-medical in home service for pregnant, postpartum, and recovering from chemotherapy or surgery families. Our custom service is unique, just like the clients we serve.

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We do not bill insurances but is known to work magic with any budget.

Stockton Dental Care

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The Tretheway Block is a historic commercial building located directly across from the courthouse at 229 E. Weber Ave. in Stockton, California. The building, which was built in 1892, is noteworthy due to its eclectic architecture. Several office layouts are now available. In addition there is a cafe space available for lease as well. Call or email for details Come be a part of Stockon’s rich history.

We offer affordable payment plans, senior discounts. We welcome new & emergency patients. Most Insurances Accepted.

Contact Melissa Peters for additional information: Melissa@bearpawequities.com

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916-586-6277 or 209-454-5000 www.sanjoaquinmagazine.com

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UPFRONT 209

Power of One Luncheon 

ALEXANDRA KRUEGER

More Events Online at

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On Tuesday, May 15, United Way of San Joaquin hosted their annual Power of One: Women Making a Difference. The county’s most influential women gathered to enjoy and learn with non-profit exhibits, inspirational and influential speakers, and a delicious lunch at the Hilton Stockton.

SAN JOAQUIN MAGAZINE JUNE 2018

Maywell L. Inong, DDS General & Cosmetic Dentistry

Comprehensive Care • Spa-Like Atmosphere Zoom Whitening • Implants • Invisalign® Implant-supported Dentures • Facial Esthetics Dermal Fillers for Dental Esthetics Botox for TMJ Pain & Facial Pain

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BEFORE

4568 Feather River Drive, Suite E Stockton, CA

AFTER

Salon Sirah are you ready for that

The lifestyle boutique 209-224-5781

606 W. Lockeford St. Lodi HOURS: Tuesday-Saturday 10:30am-5:30pm

www.sanjoaquinmagazine.com

special event?

209.334.1133 | 2401 W. TURNER RD. | STE. 390 | LODI

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UPFRONT 209

UCP Crab Feed 

ULMER PHOTOGRAPHY

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United Cerebral Palsy of San Joaquin, Calaveras & Amador Counties hosted their annual Crab Feed to raise funds and awareness within the community. All proceeds benefit UCP’s direct services for individuals living with cerebral palsy and other developmental disabilities in our community.

SAN JOAQUIN MAGAZINE JUNE 2018

HELPING VALLEY BUSINESS GROW

Terry Remitz (center), with Oak Valley’s Mike Petrucelli, Commerical Lending Market Manager, 209.249.7370, and John Capri, Tracy Branch Manager, 209.249.7375

“I’m not just a number at Oak Valley, but a real person who gets quick action on requests. From the branch to the lending staff, everyone at the bank treats us so well. We appreciate the genuine interest they take in our business and people. They understand what we do and customize solutions to meet our diverse financial needs.”

Deep Roots ~ Strong Branches

-Terry Remitz, Travln Toys

866.844.7500 • www.ovcb.com Deep Roots ~ Strong Branches

Stockton

2935 W. March Lane 209.320.7850

Ripon

150 N Wilma Ave 209.599.9430

Escalon

1910 McHenry Ave 209.821.3070

Manteca

191 W North Street 209.249.7360

Branches also located in: Oakdale • Sonora • Modesto • Turlock • Patterson

www.sanjoaquinmagazine.com

Tracy

1034 N Central Ave 209.834.3340

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Faces of the

•

209• 2018

The faces of INVESTMENT PLANNING Pacific Investment Consultants serves to enrich the lives of their clients, colleagues, and communities through sound investment advice, integrity, and a commitment to service beyond expectations. And what can clients expect? “It’s our belief that to do a credible job planning for someone’s future, you first have to get to know them,” says Debra Hightower, Partner/Wealth Management Advisor. The first meeting is structured with that belief in mind. “We run through what the client can expect, what we expect from the client, and the basis of a good relationship— which includes mutual trust, understanding, and flexibility.” Pacific Investment Consultants offers professionally managed account services to individual investors, corporate pension plans, foundations, and endowments. We advise each client by preparing a long-term investment plan that utilizes customized portfolios designed to help achieve their goals. Pacific Investment Consultants’ many programs grant access to institutional investment opportunities otherwise unavailable to most investors. “Because of the buying power of our broker/dealer, we are able to deliver institutional services to clients that don’t have millions,” Debbie explains.

SAN JOAQUIN MAGAZINE JUNE 2018

Considering a philanthropic gift? PIC partners specialize in charitable giving. “We work closely with the El Dorado Community Foundation which is a vehicle donors can utilize to direct their charitable giving to the charities of their choice very efficiently,” Debbie notes. Whether you’re looking to plan for retirement, create a legacy for the next generation, or pave a path to give to causes you care about, Pacific Investment Consultants wants to help you dream big, plan wisely, and live fully!

PACIFIC INVESTMENT CONSULTANTS

1130 IRON POINT RD., STE. 100, FOLSOM, CA 95630 (916) 932-0158 I WWW.PICWEALTH.COM BY APPOINTMENT ONLY

Lodi: 1300 W. Lodi Ave., Ste. A-20 Placerville: 419 Main St., Ste. 200 Investment products and services offered through Wells Fargo Financial Network, LLC (WFAFN), member SIPC. Pacific Investment Consultants is a separate entity from WFAFN. This is a Paid Advertisement. (CAR 0318-05067)

Looking to BUY or SELL

call DANIELLE! For customized, personal service let her experience and contacts work for you!

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Investment products and services are offered through Wells Fargo Advisors Financial Network, LLC (WFAFN). Member SIPC. Pacific Investment Consultants is a separate entity from WFAFN. Wells Fargo Advisors Financial Network and Pacific Investment Consultants do not render legal or tax advice. (CAR#0417-04487)

LODI OFFICE (by appointment):

209-639-6211 BRANCH OFFICE:

1130 Iron Point Rd., Ste. 100 Folsom, CA 95630

916-932-0158

www.sanjoaquinmagazine.com

1300 W. Lodi Ave., Ste. A20 Lodi, CA 95242

PICwealth.com

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 BY ALEXANDRA KRUEGER / D DAN HOOD

Ask any San Joaquin resident what beverage defines our region, and their answer will most definitely be wine, and for good reason: In our cities, local wines line the shelves of our grocery stores and are celebrated in festivals. In our rural areas, we live among stately vineyards within a stone’s throw of the finest wineries. But, there’s a new beverage taking root in the Valley, popping up in our restaurants and taking over our taps. It’s complex, carefully crafted, and delicious—and it’s time we made our official introduction. 50

SAN JOAQUIN MAGAZINE JUNE 2018

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COMMON

BEER STYLES Indian Pale Ale (IPA):

Wheat Beer:

Usually gold to copper in color, this beer has a strong, hoppy flavor with a bitter finish, and is commonly intermixed with fruit flavors.

Seen in a wide range of colors due to the varieties of wheat, this hazy style of beer has a diverse flavor range, but is commonly light, yeasty, and crisp.

Sour:

Blonde Ale:

Usually pale in color, sours are notoriously crisp, tart, and yes, sour. They are commonly brewed with fruit and can even be floral.

This golden ale is a simple brew, with no major malt or hop flavors. It can have honey, spices or fruit added.

Porter:

Amber Ale: This ale is named for its coloring, and is usually full-bodied with toasted toffee flavor, occasionally featuring notes of citrus, fruit, and pine.

This dark brown beer is bold and features a roasted malty flavor with notes of chocolate and toffee.

Stout: Deep brown to black in color, this beer is similar to a Porter but is usually heavier, boasting a rich, roasted flavor, and featuring notes of coffee, licorice, or molasses.

•

SAN JOAQUIN MAGAZINE JUNE 2018

Craft Beer: the drink that has every bearded hipster in the early stages of dad-bod. From hop-heavy IPAs, to chocolaty porters, to crisp sours, there’s something delectable about being able to appreciate complex flavors of a beer the way one would a glass of red wine. “There’s never been a better time to be a craft beer drinker,” says Michael LaCross, Chief Operating Officer at Morgan Territory Brewing. “The U.S. used to be the joke of the beer making world—now we’re up there with the best of the best. There has never been more good beer out there to drink than there is right now.” In just the past few years, the San Joaquin beer scene has gone from being a craft beer-desert to a budding oasis. Newcomers like Channel in Stockton, Five Window and IDOL in Lodi, River Rock Brewing in Galt, and Morgan Territory in Tracy have begun to build the area’s reputation for offering some of the best craft beer around. But what is “craft beer”? What makes it different from the fizzy yellow libations people break out at a tailgate party? And why is it suddenly elevating what used to be a strictly blue-collar drink to trendy, almost intellectual levels? According to the American Brewers Association (ABA), a not-for-profit trade group that protects and promotes small and independent U.S. Brewers, there is no true definition for “craft beer”—like the sacred Dao, it is too glorious to be confined to the limits of language (our words, not theirs). Luckily, the ABA did give us the definition of where a craft beer must be brewed, which can aid us in our search for a definition. A true craft beer must be brewed in a brewery that is small, independent, and traditional. In San Joaquin County, there are approximately eight

bility, accountability. That’s what makes a craft, right? Craft beer, it seems, is a matter of personal philosophy as much as it is a matter of taste. But for being such a subjective topic, the recipe for this drink has stayed steady since medieval times, back when the best brewmasters were monks, and most monasteries had a brewery on site. At this point in history, water was unsanitary and often carried diseases, but the brewing process sanitized the water and added nutrients. Further incentive for monks to brew beer was the Rule of Saint Benedict, which stated that monks were expected to be self-sustainable and not accept charity—thus, it was common practice to sell their beer to the public. And, because they believed they were brewing for the glory of God, their beer was usually the highest quality available. These were, essentially, the first craft beers. “Brewing beer allowed monks to have a revenue flow to build

American craft breweries toiling away to brew, boil, and bottle America’s new obsession. So, what do our home-grown breweries think defines a craft beer? “Craft beer is beer made with tender love and care,” says Michael LaCross, owner of Morgan Territory Brewing. “Where the concern is more for the quality of beer than the margins and the cost.” “I would say craft beer is a community of people that enjoy beer,” says Ryan Sharpe, Head Brewer and co-founder of Channel Brewing Co. “It’s an experience.” IDOL Beerworks’ owner and Master Brewer Grant Hamilton argues, “Craft beer is human touch, it’s ingenuity, it’s the sense of responsiwww.sanjoaquinmagazine.com

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LOCAL FESTIVITIES FIT FOR CRAFT BEER SNOBS.

CRAFT SHOWCASE 54

Lodi Craft Beer Festival June 16

Hosting over 50 brewers from Northern California right here at Lodi Lake, the Lodi Craft Beer Festival is a craft beer extravaganza featuring a variety of food vendors and music for any craft beer lover to enjoy! Lodi Lake Park, 1101 W. Turner Rd., LodiCraftBeerFestival.com

Stockton Beer Week Brewfest July 14

Featuring more than 30 microbrewery beers from across the state, the Stockton Beer Week Brew Fest gives beer lovers the chance to kick off Stockton Beer Week by exploring the vast array of craft beer and cider styles with unlimited tastings, in addition to live music acts, games, and food. Stockton Arena, 248 W. Fremont St., Stockton, VisitStockton.org

Stockton Beer Week July 13-22

Get ready for an entire week of beer bliss, as local breweries, bars, and restaurants celebrate the craft beer community by hosting events such as tap takeovers, beer and food pairings, trivia nights, and other fun, beer-centric actives. Various Locations, VisitStockton.org

San Joaquin Valley Brewfest September 28

Craft beers, food trucks, wine, games, and classic cars abound at the annual San Joaquin Valley Brewfest that will benefit the local non-profit Give Every Child a Chance, an after-school tutoring program that serves over 4,000 students annually. 934 Perimeter Dr., Manteca, SanJoaquinValleyBrewfest.com

Central Valley Brewfest May 11

Sample over 150 of the best of the valley’s brews, wines, and even freshly-baked bread at the 7th annual Central Valley Brewfest. Partnered with local food trucks and featuring live entertainment, this fest is filled to the brim with food, fun, and delicious craft beer. Stanislaus County Fairgrounds, 900 N. Broadway, Turlock, CVBrewfest.com

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bridges and walls for their monasteries,” explains Grant. “And so, you look around at some of these old monasteries today and you’ll see these incredible buildings. I’m not saying they were all built by beer, but that was a big part of it.” Fun fact: The oldest existing brewery in the world, Germany’s Weihenstephan Monastery Brewery, will be 1,000 years old in 2025. Apart from its role in sustaining ancient monastic orders, in more recent history, beer also played a part in establishing farmworkers’ rights. Barri Altimari, Chief Flavor Officer at High Water Brewing, reflects on the namesake of High Water’s first official beer, the “Hop Riot” IPA. “The Hop Riot was an actual event in history that happened in 1913 in Wheatland, California,” says Barri. “Wheatland was the second largest hop grower in the nation back then, and there was all this hop growing in their fields, so the ranchers called out to the community every summer to get people to come pick hops. Women, men, children even. But a lot more people showed up than they expected.” Unfortunately, Durst Ranch was under-prepared for the 2,800 prospective farmworkers that showed up that summer. There was an inadequate number of toilets, garbage disposal units, and camping space, not to mention the wages, which were miniscule due to the high number of laborers. In response to these conditions, members of the international labor union “Industrial Workers of the World” reportedly organized a strike, which escalated to a riot. Shots were fired. Four people were killed, and at least a dozen others were injured. Indisputably tragic, the Hop Riot called some much-needed attention to the plight of California’s agricultural laborers. “It was the first real movement

toward workers’ rights and farmworkers’ rights; it paved the way for farmworker’s labor unions,” says Steve Altimari, legendary Brewmaster and owner of High Water Brewing. “Up until then, they had basically no protection.” And through the years, beer and breweries have continued to act as catalysts for change, providing opportunities for citizens to get together and converse, debate, and reflect on the state of their cities. “For a long time, breweries were that,” says Ryan Sharpe of Channel Brewing. “In Europe, breweries were the ‘community center’ where people discussed everything from politics to events in the area. I feel like we’ve done a good job of providing that here at Channel.” And the ingredients of the drink that’s causing all the buzz? Since its earliest days, the recipe for beer has remained simple: water, grains, hops, and yeast. In today’s modern beers, there are usually other ingredients involved, but these four still make up the foundation of every brew. It is variances in the potency of these four ingredients that has resulted in such a vast range of styles and flavors that we have today. “I’ve learned recently that the most important thing that goes into your beer is water, and it’s often the most overlooked,” says Ryan. “If you’ve ever had bad tap water, you taste chlorine and minerals and whatnot. Imagine that going into your beer. And if the brewer doesn’t do anything to change it, you’re still going to get that flavor in your beer regardless of the hops, malt, and yeast.” Joseph Ehlers from Five Window Beer Co. echoes this sentiment. “That’s why Oregon and Colorado have such fantastic beer—they have a great water supply. Over in Milwaukee, their water is so pure that some of the best beers come out of that area. However, we love Lodi water because we love Lodi,” he adds, with a smile. The most noticeable difference between a “normal” beer and a craft beer is depth of taste. In craft beer, rich aromas and flavors abound throughout the different styles of beer, in which you can identify hints of each ingredient, www.sanjoaquinmagazine.com

and pair with different foods to enhance the flavors. Barri Altimari explains how she introduces High Water’s award-winning sours to craft beer-newcomers: “Our sours are barrel-aged for 12 months in wine barrels. For somebody who’s not used to sours, I say to them, ‘Think wine.’ Because you know, it has a tartness like wine. It has different flavor profiles. It has a different ability to cross lines of appreciation with food, and other things like that.” While they may be enjoyed in similar ways, the processes that make beer and wine couldn’t be more different—while wine simply ferments, craft beer goes through an extensive brewing process before it turns into the carbonated liquid we know and love. The steps are as follows: 1. Mull-

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BEER 101 Drink local.

Buying local keeps your money in your hometown’s economy and encourages growth of your local craft beer scene.

Start small.

If you’re new to the craft beer scene, don’t jump right in to an IPA—chances are, you won’t enjoy it. Much like coffee, craft beer requires an acclimated pallet. Most begin with wheat beer and blonde ales, eventually moving on to amber ales, then graduating to IPAs. From there, most start experimenting with sours, brown ales, porters, and stouts.

Check the temperature.

Temperature has a significant impact on our taste buds, either suppressing or activating flavor. While mass market lagers can be served at 35-40 degrees Fahrenheit, IPAs, porters, and stouts should be served at 45-50 degrees. In general, the higher the alcohol content, the warmer the serving temperature.

Get proper glassware.

The shape of a beer glass affects both the appearance of beer and the formation and retention of the head (the beer’s foam cap) which retains compounds such as hop oils, spices, and fermentation byproducts that give beer its aroma. Essentially, using the correct glass can make your beer look better and taste better.

Use your nose!

The sensation of flavor is a combination of taste and smell that allows you to pick up on complex flavors. Take two quick whiffs before you taste your beer to appreciate its full essence.

HOW TO POUR the PERFECT BEER 1. Rinse your glass before pouring to get rid of any impurities 2. Tilt glass at about 45 degrees, and aim for the middle of the glass 3. When the beer approaches the lip, straighten glass out 4. Pour the rest in the center, from higher up 5. The end result should have a foam head of about an inch to 1 ½ inches 56

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ing the grain 2. Mash conversion 3. Lautering 4. The boil 5. Wort separation and cooling 6. Fermentation 7. Maturation 8. Filtration, carbonation, and cellaring. Complicated stuff— we asked the brewers to break it down. “It’s kind of like you’re just steeping grain, just as you would steep a tea bag at a certain temperature,” says Joseph of Five Window Beer Co. “Then you extract it,” adds Charlie, Joseph’s cousin and co-owner of their brewery. “You extract the sugars out of the grain and it goes into the kettle. You bring it to a boil and add in hops periodically, depending on what you’re brewing.” Those are the basic steps of brewing, but the most important part of the brewing process, many would say, is sanitization. “If you can clean, you can brew,” says Ryan Sharpe of Channel Brewing. “Beer is dependent on yeast, and yeast need a healthy environment to thrive. So, if you have clean equipment, the yeast can then properly eat the sugars to create alcohol and the other flavors that create beer.” While our craft beer scene is growing at a fast pace, the number of breweries in San Joaquin is still just a fraction of the number of breweries in the neighboring counties. But local breweries are looking to change that: Channel Brewing in Stockton has taught brewing courses at Pacific, and often uses their own small batch system to educate hopeful home-brewers on the intricacies of brewing. “Because there’s a such a small beer scene here, we’re trying to incorporate as many homebrewers as possible, and teach people that don’t know how to brew, how to brew. The more people that can brew, the better beer scene you’re going to get,” says Ryan. Additionally, it seems that almost every one of our local

The Tide

is High

CRAFT BEER GURU AND BREWMASTER STEVE ALTIMARI LENDS INSIGHT ON THE PAST AND FUTURE OF HIGH WATER BREWING What made you want to become a brewmaster?

What really got me going was when people were coming up to our house, and my wife Barri was cooking in the kitchen, and I was brewing beers—it was like a pub at our house. And everyone was like, “You know, you can actually get paid for this.”

Tell me about High Water Brewing’s first beers.

The Hop Riot IPA was the beer that started it all, our big-seller. Then Campfire Stout came along and changed the game. Now that’s how everybody knows us. People who don’t even know who we are come up to us like “Oh, you’re the Campfire people!”

I’ve heard you favor sours— can you name your top three?

Cantillon Rosé de Gambrinus, any Kriek—which is cherry beer—and Beatification by Russian River Brewing in Santa Rosa.

What’s next for High Water?

This year, we’re releasing 26 beers officially, 12 of which are sours. One’s called “Violets are Blue.” I’m excited about that one. It has violet flowers, boysenberry, and orris root, which is the rhizome of an iris flower. And, in the next few months, we’re going to open our own taproom in Lodi. We’ll have the largest beer garden around. It’s going to be fun.

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BEER SPOTS

Channel Brewing Co.

Opened only a year ago, Channel Brewing Co. has already established itself as an integral part of the local craft beer community, not to mention one of Stockton’s favorite weekend haunts. Deeply invested in their city, Channel Brewing has worked with everyone from 1850 Collective to University of the Pacific. “Our logo is the channel marker,” explains Head Brewer and co-founder Ryan Sharpe. “When you’re going out to sea, away from Stockton, you see a green square—when you’re coming into the port, coming home, you see a red triangle. And that’s why we chose that logo, because it’s representative of people coming home, back to Stockton.” While their most popular beer on tap is the 209 Blonde Ale, Channel likes to offer unique, off-the-beaten-path beer styles such as Scotch Ales, Saisons, and English-Style Pale Ales. 110 N. San Joaquin St., Stockton, ChannelBrewing.co

The Dancing Fox Winery & Brewery

It’s a family affair at The Dancing Fox Winery and Brewery, the old-world style eatery that has delighted Lodi residents for years with its wine and cuisine. In 2015, what began as the co-owner’s son’s home-brew hobby became a full-scale brewing operation and is growing still, as the brewery will have its own building soon. Currently their taproom features 15 beers, but will soon offer 23, half of which will be The Dancing Fox’s own brews. Co-owner Gregg Lewis smiles at the irony: “My wife has a sourdough mother dough that she’s continuously fermenting, I’m constantly fermenting grapes in our winery, and now my son Jared ferments www.sanjoaquinmagazine.com

grains for his beer. So, I guess you could say we’re very invested in the fermenting processes!” 203 S. School St., Lodi, DancingFoxLodi.com

Five Window Beer Co.

The brainchild of cousins Joe Ehlers and Charlie Lippert, Five Window Beer Co. is one of the newest additions to the Lodi beer scene. The family-friendly, open-concept tasting room features large windows, exposed brick walls, and wood detail. “The vibe here is just relaxing,” says Joe. “People can come here and bring their kids and their dogs. It has a welcoming atmosphere.” Since its opening in May 2017, the microbrewery’s immediate popularity allowed them to graduate from a 10-barrel system to a 30-barrel system producing 930-gallon batches of hand-crafted, quality beer. With the additions of a pizza oven, hop garden, and even wine, there’s something for everyone at Five Window Beer Co. “It’s almost been a year since we’ve opened, and we’ve created a great community within the brewery,” says Charlie. “The people here make our brewery what it is.” 9 W. Locust St., Lodi, FiveWindow.com

IDOL Beerworks

With a self-imposed mandate of craft, community, and culture, it not hard to see how IDOL’s first year in Lodi has been so successful. And, with the brewmaster Grant Hamilton’s roots heralding back to Scotland, it’s no wonder their beer tastes so good. “My whole history is beer,” says Grant. “It’s always been my passion.” Apart from serving their loyal customers with crowd pleasers such as the “Smutty Fraulein” and the “I-Delicious” IPA, an integral part of IDOL is its charity work. “For Veteran’s Day, we ran a music festival here with 21 bands. In one day, we raised $15,000 for the Vets,” says Grant. IDOL also brews a beer called “Relief,” the proceeds of which all go to charity. “How often is it that your neighbor comes to you and says, ‘I need your help—come drink beer’? But that’s how we do it,” explains Grant. “This brewery is a vehicle for the community.” 100 A, S. Sacramento St., Lodi, IdolBeerworks. com

Morgan Territory Brewing

Boasting ten medals from the Great American Beer Festival and four from the World Beer Cup, it’s safe to say that everyone should try the beers at Morgan Territory

Brewing. Previously known as Schooner’s Grille & Brewery in Antioch, Morgan Territory Brewing rebranded and moved to Tracy only a couple years ago. With 16 of their high-quality brews on tap in their rustic, “Wild West” taproom, Morgan Territory Brewing is a must-visit for any craft beer aficionado. “What differentiates us from other brewers is our attention to detail every step of the way,” says Michael LaCross, Chief Operating Officer of the brewery. “It makes the difference between a good beer and a great beer.” 1885 N. MacArthur Dr., Tracy, MorganTerritoryBrewing.com

River Rock Brewery

This is one brewery that took their original home-brew inspiration to a whole new level, combining their Galt taproom with a home-brew supply store. Keeping things on a smaller scale, this hidden gem has eight rotating taps, conducting multiple flavor experiments with their beers to keep things fresh. “The most interesting beer we’ve had so far is our ‘Burn Your Butt’ Jalapeno Amber Ale, made with fresh jalapenos,” says Ed Mason, owner of River Rock Brewery. The brewery also experiments with different yeasts to demonstrate its impact on flavor. At the end of the day, the goal is to provide a comfortable environment and good beer. “We still like to put out the home-brew type vibe,” says Ed. “There’s nothing better than hanging out in your garage with all your buddies sitting around, drinking the beer you made.” 807 C St., Galt, RiverRockBrewery.com

St. Stan’s Brewing Co.

The year was 1984, and the craft beer scene was just beginning to spread its wings in the U.S. when St. Stan’s opened, making it the seventh-oldest microbrewery in America. In just a few years, St. Stan’s made its name as a leader in the microbrew industry, distributing its beers across 17 states and seven countries. This traditional German-style small brewery currently brews 20 of their own beers and is soon expanding their number of handles from 17 to 33 in their Modesto taproom. At St. Stan’s, they respect the integrity of craft beer and the brewery experience. “We try to treat everyone as if they’re old friends and family,” says co-owner Rich Hodder. “We respect of the history of St. Stan’s, and craft beer in general. We support the evolution of beer.” 1028 11th St, Modesto, StStans.com

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DO IT YOURSELF

RECIPE FOR SUCCESS? With my black thumb, messy scrawl, and ability to turn the simplest of meals into a Rorschach test, it’s safe to say that crafty activities are not my forte. However, I am nothing if not determined—I love beer and have been interested in home-brewing for some time. Knowing my tendency to screw these things up, I decided to start small and use a Mr. Beer Brew Kit, much to the disdain of beer snobs, I’m sure. But hey, if I ended up blowing up my kitchen while trying to use the bucket and tube method, they wouldn’t be the ones standing outside my home, watching it burn to the ground, would they? So, there I was, breaking out in mild anxiety sweats, standing over the boiling “wort”, stirring with one hand and holding instructions in the other. Parts of my cheater craft beer kit were scattered around the counter: sanitizer, carbonation drops, and a can of hopped

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malt extract, brown bottles, and an adorable little plastic keg. I followed all instructions to a T, stored the keg full of wort and yeast for two weeks, bottled the beer, and for fourteen more days, let go and let God. One night, in the midst of those 2 weeks, I shot off my pillow—I realized with horror that I’d forgotten to sanitize the bottles. From everything I’d heard from the brewers I’d been interviewing, this was craft beer-heresy of the highest order. Days later, with my friends and family standing around me, I took the first sip of my attempted brew. I sputtered—it appeared that I managed to brew a nice batch of sugar water. I was prepared, though; I had a six-pack of IPAs waiting in the fridge. We all popped the caps and cried “cheers,” celebrating the fact that, at the very least, the kitchen was still standing. –A.K.

breweries is planning an expansion in one way or another in the coming months. Morgan Territory is looking to expand their brew system, IDOL is growing their own hop garden, Five Window is adding a pizza oven, a hop garden, and additional brewing tanks. Perhaps the most anticipated development of all, is the Stockton-based, internationally-recognized High Water Brewing opening their official taproom in Lodi, a “blendery” that is expected to open around October of this year. Along with their award-winning beer, High Water Taproom will also serve wine, which can be enjoyed in their 5,000 square-foot hop garden. Though the beer scene isn’t yet as developed as the surrounding areas, public enthusiasm for craft beer remains high. “We were warned coming in here that maybe the Central Valley wasn’t ready for craft beer,” says Michael LaCross, Chief Operating Officer of Morgan Territory Brewing. “And I can say definitively that that is not the case. For whatever reason, we’ve been tremendously well-received, not just here in Tracy, but in the entire Central Valley.” All in all, things are looking good for the future of the craft beer scene in San Joaquin. “I want people to talk about Lodi and San Joaquin as having some of the best beer in the world. And we’re already seeing it, the recognition we’re getting is tremendous,” says Grant Hamilton of IDOL Beerworks. “And we’re going to start to see people coming here not only for our wine industry, but because we now have a little beer mecca.”

CREATIVITY

ON TAP

THE BEST RESTAURANTS AND BREWPUBS TO QUENCH YOUR THIRST FOR THE CRAFT.

Taps Barrel House

Brix and Hops

Of its 28 handles of locally-brewed craft beers, six are dedicated to Steve and Barri Altimari of High Water Brewing Co., the internationally recognized brewing company based in Stockton. In addition to their quality brews, Taps also serves sandwiches, salads, and appetizers, courtesy of Whirlow’s. 1924 Pacific Ave., Stockton, Whirlows.com

Brix and Hops is making their mark with 30 rotating craft beer taps and a killer local wine selection. This quaint beer and wine bar welcomes outside food, so along with a group of good friends, be sure to bring some snacks! 14A S. School St., Lodi, BrixAndHops.com

Fat City Brew & BBQ

With a name that tips a hat to Leonard Gardener’s Stockton-based boxing novel, Fat City features 28 rotating draft selections and a wide variety of beer-friendly food on the menu. Also licensed for takehome beer, Fat City is a must-visit for any local beer-lover. 1740 Pacific Ave., Stockton, Fat-city-brew-bbq.business.site

Cast Iron Trading Co.

Offering a whopping 60 craft beers at any time, Cast Iron Trading Co. has one of the best selections of craft beer in town. Their trendy space, local band line-up, and close relationship with Channel Brewing Co. make them one of Stockton’s premier chill spots. 114 N. San Joaquin St., Stockton

The Abbey Trappist Pub

Well-known and well-loved by the local beer community, Abbey Trappist features 8 rotating draft selections and more than 60 rotating and staple craft beer bottles, making this brewpub a hole-in-the-wall with one of the most quality craft beer selections in Stockton. 2353 N. Pacific Ave., Stockton

Porter’s Pub

Enjoy one of Porter’s 13 beers on tap in the brewpub’s casual atmosphere or on the patio. With their local beer selection and hearty menu, Porter’s Pub is sure to satisfy your hunger as well as thirst for local craft beer. 121 S. School St., Lodi, PortersPubLodiCA.com

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ï&#x20AC;² BY NORA HESTON TARTE D ALY MONTEZ

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hether you work a nine-tofive, freelance, or own your own business, we’re willing to bet your job doesn’t require you to clean up bloodstains and old feces on the regular. For these San Joaquin County workers, getting down and dirty is in the job description, and you’d be surprised to hear that most of them don’t mind it. Flip through the next few pages— if you can stomach it—and learn all about the dirty jobs these San Joaquinians hold. Warning: it can get graphic.

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When Chris Lofton was a young boy, he knew his father was a janitor. He just didn’t know what kind. That is, until he got out of the Army and started going to work with his dad. Chris quickly found out his father’s nine-tofive was owning a crime scene clean-up business. His first day on the job, Chris chopped up a bloody mattress after a suicide. He said the amount of blood was alarming. At the same scene, they filled garbage bags with 25 gallons of used syringes. It’s not pretty work. Today, Chris has taken over. “The whole death and dying thing has kind of been around so I’m okay with it,” says Chris, whose dad now owns a funeral parlor and whose wife, who does accounting for the State Department of Corrections, went to school for embalming. “When I talk to people they usually say, ‘Oh my God, I don’t know how you do this,’” Chris says.

It’s not a far cry from the career he once wanted in law enforcement, before he turned down the opportunity to go to the Police Academy to continue running Bio Safety Clean, which services Sacramento and surrounding counties, including San Joaquin. The upside, he says, is the bodies are gone by the time he gets there. Most of them, anyway. “I’ve found brains before,” Chris says. While crime scene cleanup and police equipment cleaning used to be 100 percent of his workload, Chris has branched out into other areas. Ones that are perhaps less mentally taxing, but no less dirty. Bio Safety Clean also offers home cleanup, often servicing hoarder’s homes covered in dead animals, feces, wine bottles, and six-foot piles of trash. He says al64

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cohol is frequently at play in these cases, and instead of tackling one giant mess his team is focused on several small ones. He also cleans up water damage and removes mold. From a scientific standpoint, it makes sense. Blood is liquid-based and so cleaning it involves a lot of the same practices. In fact, mold removal requires more safety equipment than cleaning up blood. For the latter, cloth masks and gloves often suffice because the concern is viral and bacterial. With mold removal and some of the other damage cases, a HAZMAT suit, boots, hood, and a full-faced organic respirator is needed. “It’s funny how it all kind of seems to play together,” he says.

At the end of any given day Alfred Nicolini comes home covered in any mixture of manure, grease, milk, or other substances that come out of areas of cows you don’t want to touch. “A lot of people call this work disgusting… but you get used to it,” Alfred says. He’s a dairy hand on his family’s farm, Kaehler Dairy Farms in Lodi, where milk means money and animal care is a big undertaking. His job includes assisting veterinarians, helping to give cows vaccinations twice each week, harvesting crops, maintaining farm equipment, and handyman repairs. Some days he helps cows give birth, which often means literally lending a hand. “It’s usually bloody and messy,” he says. During exams, assisting veterinarians often means putting a cow in a headlock. “When you’re working around that stuff every day, it’s just something you do,” Alfred says. But he’s heard the comments

1731 Howe Ave., Ste. 262 Servicing San Joaquin County (866) 587-1020 BioSafetyClean.SquareSpace.com

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about the smell. In reality, the smell of money, as he calls it, is the smell of manure. “It’s certainly not a lifestyle for everyone,” he laughs. For Alfred though, working on the farm has always been a way of life. Both of his parents’ families owned farms. His father’s family farm is no longer operating, but the one on his mother’s side of the family is. Kaehler Dairy is owned in partnership by four of the ten Kaehler siblings; Mary Ann, Catherine, Joseph, and John Kaehler. Even as a kid, Alfred loved going to the dairy with his dad on Sundays, and he always dreamed of being a farmer. By the time he was a teenager he was pitching in, helping with vet checks, and filling in for the maintenance man when he was on vacation. The biggest misconception about dairy farms, he says, is the treatment of animals. “It would not be in our best interest to abuse these cows.” After all, without the cows, there isn’t a paycheck. But that doesn’t change the reality of the job, which is people want to eat beef, and ice cream, and milk, and that has to come from somewhere. But the Kaehler family is caring for the cows. And he said almost all of the pens on his family’s farm have outside areas for the animals to run and play. There’s a lot of happy times on the farm, too, like when a mother cow births two healthy twins, and Alfred gets to help. 1025 Armstrong Rd. Lodi, (209) 333-0502

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Have you ever imagined what kind of gunk clogs a pipe? Tom Zanutto doesn’t have to wonder. As a senior collections system operator at the Stockton Municipal Utilities Department (MUD), he’s seen it all: underwear, feminine products, tree roots, debris, grease. “Sometimes it’s kind of awkward,” he admits, especially when he has to tell the homeowners what plugged their line. Once, Tom said he and his team were dispatched to a crime scene to assist officers who needed to retrieve a bag of evidence from a pipe after a drug raid. As a kid, Tom wanted to be a police office, firefighter or attorney—a public servant of some kind. And while his career aspirations shifted in college, after joining his brother on plumbing calls over school breaks in Southern California, he says there’s some similarities in the work. After all, he’s fulfilling basic needs and serving the public. Tom is one of nine senior employees in his department. Every couple of years, they rotate responsibilities, which means over the 25 years he’s worked for the city, he’s done a little bit of everything. Tom just came off of a rotation in construction, a job not only physically demanding—“There were days I went home with a sore back and pretty worn

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out,” he says—but also dangerous. Working with high voltage, gas, and electric, you really have to know what you are doing, and mismarked lines are pretty common. He’s recently been rotated onto smart covers and odalogs, which means he’s monitoring water levels inside manholes to check for backups. It’s not as dirty as some of the other rotations, he admits. After all, when you’re manning storm stations, being waste-deep in rotten vegetation is part of the gig. Answering residential sewer overflow calls is no picnic either. Some houses have old drainage systems that flow into the backyards, meaning people’s lawns overflow with sewage when there is an issue. For older homes, basements can be a problem; Tom once walked through a hoarder’s house to reach a basement that was drowning in sewage. “I’ve been in all of it,” he says. The saving grace is the teams’ protective gear. “People look at our industry and think we walk through it and live in it and wear it but we don’t,” Tom assures. The protective suits, gloves, and eye wear all help. “There’s so many barriers that we can put on.”

2500 Navy Dr., Stockton (209) 937-8700

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At the Solid Waste Division of San Joaquin County, law requires 50 percent of landfill waste to be recycled. And you know how they meet their monthly quotas? By digging through the trash. It’s a job Jo Baker-Warren, office supervisor—a perhaps deceiving title—knows well. With 28 years of experience at Solid Waste, she’s just about seen it all. The way the landfill operates, garbage is dumped on the tipping floor and then sorted by material. This includes pulling out recyclables and hazardous waste that requires special handling. As a class three facility, there are restrictions on what can be dumped. There’s no toxic materials, no large dead animals, no substances that are more than 50 percent liquid, and no large loads of soil or gravel. That isn’t to say prohibited items don’t slip in. There’s been a few cases where unexpected things come into the site, including a large bucket filled with mixed chemicals that knocked Jo on her butt when she opened it. “I’m lucky I’m here today,” she says. On occasion, the landfill gets some small stowaways. “We have had rats and mice and snakes and possum, all kinds of things… oh my!” Jo laughs. The animals tend to get there by accident, crawling into trailers of trash that come from farms before getting dumped onto the tipping floor. There’s been a few screams when one of those critters scampers out, Jo admits, but for the most part the animals are as afraid of people as the people are of them. The animals try to run and hide, and the workers get out of their way. When Jo started at the landfill she was in the office—she had a sought after qualification called 68

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“word perfect skills” that landed her the job. But she soon grew interested in landfill operations and the environmental practices that go into it. She shifted gears and over the years has done a little bit of everything from garbage sorting to operating heavy equipment. She gets her office supervisor title because she manages the cashiers on site. But that’s a small part of Jo’s responsibilities. She also assists the site manager, writes and implements new

recycling programs, operates forklifts, manages safety, and teaches first aid, hazardous waste identification, and load checking. What that translates to is her job hasn’t gotten any less dirty. “Everything is in garbage,” she says.

1810 E. Hazelton Ave. Stockton, (209) 468-3066 SJGov.org/SolidWaste

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ï&#x20AC;² BY COPPER WILLIAMS

The digital age has influenced everything from social interaction to transportation, and now, our homes! Check out these techsavvy picks sure to make life a little bit easier on the home front.

Coming to an empty wall near you! This video streaming robot brings the cinema centerstage to your home without all the funny smells and random popcorn bits stuck in your seat. VIDEO STREAMING ROBOTIC PROJECTIONIST, $1,750, Hammacher.com

SAN JOAQUIN MAGAZINE JUNE 2018

CALL

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Spring into Summer, Hire a Green Gardener! WHY HIRE A QUALIFIED GREEN GARDENER? Save Time & Money Reduce Maintenance Costs Use Less Water Reduce/Eliminate Pesticides Prevent Water Runoff from Polluting the Delta Reduce Landscape Waste in Landfills

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Low Maintenance Landscapes Minimizing Lawn Areas

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For a list of Green Gardeners in your area, visit:

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www.sanjoaquinmagazine.com

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Your home security system now has wheels! Use your phone to do a clean sweep of the house and discover exactly what the doggo is up to, or what the weird noise was that you’re not too keen on checking out in person. HOME PATROLLING ROBOT, $199, Hammacher.com

Illuminate your musical experience with this levitating Bluetooth speaker! Perfect for setting both the mood and the groove. MAGNETIC LEVITATION BLUETOOTH SPEAKER, $89.99, Aliyoyo.com

Dustpan be gone! Sweep whatever mess that’s plaguing your perfect floorboards into the sensor area in front of the machine and, like magic, watch it disappear before your very eyes! Well. Into the vacuum of course. EYEVAC HOME TOUCHLESS VACUUM, $99, EyeVac.com

SAN JOAQUIN MAGAZINE JUNE 2018

A Work of Art... Your Floor! 678 Wilson Way | Ste. 10 Stockton Ca 95205

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Check in on fido from the office with Petcube! Take photos directly from your phone, record video, or toss your four-legged fur baby a treat for not hopping on the couch! PETCUBE BITES PET MONITORING, $179, Petcube.com

Go covert-ops with a monitor that’s directly linked to your outdoor light! Using motion-sensor technology that notifies you of activity outside your door, the camera lets you hone in on what’s going on outside, with the bonus of a microphone and speaker to converse with your potential visitor! THE LIGHT SOCKET POWERED WIFI SECURITY CAMERA, $229.95, Hammacher.com

SAN JOAQUIN MAGAZINE JUNE 2018

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Ever wonder exactly how much water is going down the drain while you shower? Amphiro displays your water consumption alongside a cute little polar bear on an ever-depleting iceburg that reminds you of your water use while showering. AMPHIRO WATER & ENERGY SMART METER, $74.04, Amphiro.com

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Breathe easy with Vitashield IPS technology, removing airborne particles as small as .02um from your home and creating a healthy environment your whole family will enjoy. AIR CLEANER, $799, Philips.com

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escape

DENVER

 BY NORA HESTON TARTE

Get ready for the trip of a lifetime; summer in Denver is superb. With plenty of places to hike, bike, and sip beer, it’s impossible to get bored when visiting the Mile High City. Enjoy the old—19th century buildings and a state capitol with ties to the Gold Rush—and the new. Like most big cities, Denver has the normal amenities, such as professional sports teams to cheer on, countless museums to traipse through, and streets filled with one-off restaurants and bars. But what’s great about Denver is all the unusual that hides around every urban corner. Check out our list of truly unique experiences to have in and near Denver, many of which are located in the city’s Lower Downtown (LoDo) neighborhood, and create a trip you’ll never forget. 78

SAN JOAQUIN MAGAZINE JUNE 2018

STEP BACK IN TIME AT FIFTY-TWO 80’S

For those who love all things 80s, this is the place to be. It’s a different kind of antique shop—featuring walls and shelves filled with thousands of items plucked straight from the gnarliest decade there ever was. Shop packs of trading cards, action figures (many still in the box), and vintage video games and systems. There’s something for everyone who was alive in the 80s, or those who appreciate the culture—much of which is being revamped as of late—including stuffed animals, video tapes, and McDonald’s swag you probably owned, too. 1874 S. Broadway, The80sAreAwesome.com

TAKE A SECRET ENTRANCE TO A SPEAKEASY

Bars are a dime a dozen in cities like Denver but nowhere is quite like Williams & Graham. The LoHi hotspot resembles a prohibition-era speakeasy. To keep it authentic, guests enter through the Williams & Graham bookstore, a small storefront with a hidden door to the bar tucked behind a bookcase. Inside, the décor echoes the 1920s time period and guests can really get into the theme by ordering a Manhattan from the bar’s award-winning cocktail list, which also includes some more modern sips—think a blackberry sage smash or a mi belleza exotica. Williams & Graham also serves small plates and desserts. 3160 Tejon St., WilliamsAndGraham.com www.sanjoaquinmagazine.com

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escape

DENVER

DRINK, SHOP, AND EAT ICE CREAM AT A TRAIN STATION

Union Station isn’t just for those catching a train. Even people not traveling like to visit the travel hub. Terminal Bar is stocked with some of the best local brews as well as other specialty cocktails and grub (try the sweet potato waffle fries with sriracha-island dipping sauce). Order appetizers while you watch a game with busy travelers and those catching up with friends after work. When you’re done, walk around. There’s a couple kitschy shops inside, an ice cream parlor, a deli, and several restaurants—including Snooze, perhaps the most beloved breakfast stop in Denver. Locals hail Union Station as Denver’s Living Room, a gathering place for anyone in the LoDo neighbor80

SAN JOAQUIN MAGAZINE JUNE 2018

hood, but it also holds historical appeal—the 100-year-old building is a historic landmark. Adding more appeal to the spot, guests can get a room at The Crawford Hotel, located right inside the station. UnionStationinDenver.com

SEE HERD OF BISON (and Other Wildlife)

You’ll have to rent a car for this one—but it’s worth it. The Rocky Mountain Arsenal National Wildlife Refuge in Colorado is an 11-mile drivable loop located just eight miles outside of Denver. On the drive, which encompasses 15,988-acres of sacred wildlife space, visitors can watch bison, bald eagles,

black-footed ferrets, deer, prairie dogs, coyotes, and more, from the comfort of their car. In all, there’s more than 330 species of mammals, birds, reptiles, amphibians, and fish in the park. And you’re not just seeing these animals in the distance. If you pull to the side of the road you’ll be just 20 feet from some of the largest land animals around. But please, stay in the car, for your safety and the animal’s. Check out the Refuge and Visitor Center for details about free nature programs or information on where you can hike and

wild animal sanctuary is home to more than 500 large, carnivorous animals, and guests can see them all from the air. A 1.5-mile walkway—the largest footbridge in the world—stretches through the park to give guests an overhead view of the animals without threatening their habitat. The Wild Animal Sanctuary is a totally different experience than any zoo. All of the animals at the park have been rescued from horrific conditions; many come from circuses or homes in Texas where they lived in small cages. None of them can safely return to the wild. In fact, some of them are so traumatized by their experiences in captivity that they can’t live in an enclosure bigger than a garage. Most of the animals, however, are in huge pens with miles to run and visitors don’t come to ground level, which can make the animals nervous and sometimes aggressive, creating a more relaxed experience for them. Check the visitor’s center for feeding schedules, which tend to bring the animals close. And don’t be alarmed when you hear roars echoing throughout the park—that’s how healthy animals act. Come during summer to catch bears playing with balls in large swimming pools. 2999 Co Road 53, Keenesburg WildAnimalSanctuary.org

HIKE FOR BEER

There’s two opportunities for self-guided beer hikes in the Denver metro. The better one is in Boulder, about 30 min-

SUMMER CONCERT HIGHLIGHTS Bryan Adams – June 12 Barenaked Ladies – June 19 Chromeo/The Glitch Mob – June 28 The Avett Brothers – June 29-July 1 Blues Traveler – July 4 Seal – July 15 (with the Colorado Symphony)

Imagine Dragons – July 16 Paramore with Foster the People – July 24 Sarah McLachlan – July 26 (with the Colorado Symphony)

Halsey – July 30 Portugal. The Man with Oh Sees – Aug. 8 Other events include Film on the Rocks (this summer’s lineup features Heathers, Goonies and Black Panther) and Yoga on the Rocks.

fish near the refuge. The 2018 catchand-release fishing season is open until October 14. Fishing is allowed at Lakes Mary and Ladora on Tuesdays, Saturdays, and Sundays from sunrise to sunset. 6550 Gateway Road, Commerce City, FWS.gov/Refuge/Rocky_ Mountain_Arsenal

VISIT THE ANIMAL SANCTUARY

Lions, and tigers, and bears—but that’s not all! Located about 45 minutes from downtown Denver in Keenesburg, the nearly 10,000-acre

DONATE

The Sanctuary runs on admission costs and donations. Everyone who visits is asked to leave a little something to help animal rescue efforts and care costs. You can also donate from your phone. Text 80100 to make a donation; texting the word ‘Bear’ gives $5, ‘Tiger’ gives $10 and ‘Rescue’ gives $25.

www.sanjoaquinmagazine.com

SAN JOAQUIN MAGAZINE SJMAG.COM

escape

DENVER

utes from Denver, and features 12 breweries over 15 miles with zero cars. Dubbed The Boulder Ale Trail, an unofficial extension of the well-known LoBo Trail, it connects Boulder to Longmont. In between microbreweries guests will be treated to some of the prettiest plains in the country. Before setting out, it’s best to pick a section of the trail to explore and find the nearest trailhead because you really shouldn’t stop at all 15 breweries in one trip. The elevation is pretty flat, going up only about 300feet when you head from Boulder to Longmont, which also makes it an easy trail for biking. If you step into Colorado’s first craft brewery Boulder Beer, which you should, try the Shake Chocolate Porter and pair it with chocolate bacon or desert pretzels. BoulderAleTrail.org The other beer trail is the Denver Beer Trail, a collection of 35 breweries, brewpubs, and taprooms (Denver has more than 100) within Denver. There are four recommended routes that make navigating the streets between each stop a little easier, though each one is less of a hike and more of a stroll.

TOUR THE LARGEST SINGLE-SITE BREWERY IN THE U.S.

Golden, CO, 15 miles outside of Denver, is home to MillerCoors, one of the biggest names in American Beer. Opened in 1873 by Adolph Coors, Coors is a big part of Golden’s history. Embark on a 30-minute self-guided tour of the brewery that shows you how beer is made and packaged on a large scale. It’s a far cry from the microbrewery operations you’ve seen elsewhere. At the end of the tour, during which details are provided to you by a handheld tour guide, guests get three generous samples to drink before they go. Options include Coors Light and Coors Banquet Lager but the real treat is the Colorado-only label, with two varieties on tap. Don’t forget to grab swag at the gift shop. The tour is free to everyone, operating Thursday–Monday: 10 82

SAN JOAQUIN MAGAZINE JUNE 2018

WHERE to EAT

Grab grub between adventures at these Denver eateries—each with their own twist. Slice Works. Eat pizza piled with unusual toppings—think chicken and waffles or baked potato—at two Denver locations; one in LoDo and on one Colfax Avenue. Sliceworks.com

AM-4 PM, and noon-4 PM on Sunday. Keep in mind you will have to wait for a bus that takes you to the tour and the line can get long. 13th St & Ford Street, Golden, MillerCoors.com

GO INTO THE STATE CAPITOL BUILDING’S GOLDEN DOME

The historic Colorado statehouse is a cool place to visit; much of the building is original to 1886 when the Capitol was first erected and other rooms are undergoing renovations to return them to their original state. Visitors are welcome to walk in and visit the rooms where politics are actively taking place, but the best way to tour the capitol is through a free, guided tour. It takes about an hour as the tour guide details the history of the building and Colorado’s government while walking throngs of people from room to room. The real appeal of the tour, however, is where it ends. On nice days, guests are ushered into the gold dome 272-feet above ground and out onto its terrace. It is here that views of the entire city can be enjoyed from 360 degrees, a view unlike any other in the city. Before you leave, pose at the mile high marker, inscribed with “ONE MILE ABOVE SEA LEVEL.” That is, after all, where the mile-high city got its nickname. 200 E. Colfax Ave.

Craving steak? Splurge at The Urban Farmer, a Denver steakhouse located walking distance from Union Station and next door to The Oxford Hotel (see Where to Sleep). The menu includes beef, shellfish, and foie gras, plus bison and a steak flight, where you can taste several six-ounce cuts in one sitting. 1659 Wazee St., UrbanFarmerDenver.com Snooze. This chain has locations in other major cities across the U.S., but one of Denver’s locales is extra special because it’s housed right inside Union Station. The A.M. Eatery is known for welcoming custom orders as well as a menu filled with interesting combinations like pineapple upside down pancakes. 1701 Wynkoop St. #150 Casa Bonita is about as unusual as it gets. The Denver Mexican restaurant, actually located in Lakewood, is known less for its food and more for its entertainment factor. The 1,000 seat venue features 30-foot waterfalls, cliff divers, and fire jugglers. After dessert, check out the puppet shows, arcade games, old-fashion photos, and Black Bart’s Cave. 6715 W. Colfax Ave., CasaBonitaDenver.com

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escape

DENVER

WHERE to SLEEP

Stay in Denver’s oldest hotel. The Oxford Hotel opened in 1891 and is now a historic fixture in LoDo. Walking distance from many of the unusual experiences on this list—including 1-Up, Union Station, Slice Works, and the state capitol—you can book a bed and breakfast package to enjoy free meals at The Urban Farmer during your stay. For anything a little to far to foot, hire the hotel’s free shuttle to drive you. Hotel staff will take you anywhere within two miles of the hotel, including to get a rental car. Oh, and they forgo modern, electronic key cards here. Instead you

get a big, old-fashion key on a tassel. 1600 17th St., TheOxfordHotel.com Remember when we talked about all there is to do inside Denver’s Union Station? Well, thanks to the recent addition of The Crawford Hotel, guests can now sleep there, too. Book a room upstairs. Options include sleeping quarters inspired by Pullman sleeper cars, lofts carved out of former attic space, and suites featuring five-piece bathrooms. Every room mixes the historic charm of the 100-year-old building with modern amenities including televisions, soaking tubs, and skylights. 1701 Wynkoop St., TheCrawfordHotel.com

PLAY LIKE A KID... AT THE BAR

1-Up is like nothing you’ve seen in San Joaquin County. With 45 classic arcade games, 16 pinball machines, three lanes of classic Skee-Ball and multiple sets of Giant Jenga, the half-bar, half-arcade will have you reminiscing of the days you used to save your allowance to play Pac-Man and pinball at the local arcade. Step into the basement hotspot after hours for an adult-only experience. Grab a drink and some bar food before unloading your change-heavy pockets at the machines. The arcade is filled with nostalgic video games including real classics like Centipede and 90s favorites such as The Simpsons, Super Mario Brothers, Donkey Kong, and Paperboy. The best part? Games still cost a quarter. Drop some change in the jukebox and get ready for a long night. There’s a second location on Colfax Avenue. 1925 Blake St., The1up.com

CATCH A SHOW (or Something Else) AT RED ROCKS AMPHITHEATRE

Denver’s most-scenic attraction wasn’t built in a day. In fact, the Red Rocks Amphitheatre took 300 million years to create. Red Rocks is known not only for its beauty but also for its contribution to music history. One of the most beautiful outdoor amphitheatres in the world, many artists have taken the stage here. After all, there’s no better place to see the stars. Located in Morrison, CO, it’s just 10 miles outside of Denver, an easy Uber ride if you don’t have a car. The best way to enjoy this geological wonder is to see a show, but if you’re not in the mood for a concert, there’s other ways to enjoy the view. Stop by for a guided tour of the amphitheatre, including a look at the Performer’s Hall of Fame and best of footage from several Red Rocks concerts, or come for a movie or guided exercise class. Before you leave, eat lunch at Ship Rock Grille where you can take in gorgeous views of stunning vistas and occasional wildlife from the outdoor deck of the eatery. RedRocksOnline.com 84

SAN JOAQUIN MAGAZINE JUNE 2018

THiNK OuTSiDe THe JAR!

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SOMETH ING GOOD IS JUST AROUND THE

corner CAFE & MARKET

Towne Corner Café & Market at Wine & Roses is opening soon! We will feature daily breakfast and lunch that highlights all the good things coming from our kitchen and local farms. The Market will have selection of handpicked, small batch crafted, quality foods, and artisan creations.

2 0 9 . 3 7 1 . 6 1 6 0 • winerose.com 86

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209

winedine

RESTAURANTS | OFF THE VINE | DRINKS | SWEETS

SIZZLING

DISHES AT HABANERO HOTS BY COPPER WILLIAMS / D DAN HOOD

www.sanjoaquinmagazine.com

Serving up tongue-tingling dishes since 1981, John DeNigris of Habanero Hots has his community on lockdown for outrageous portions, tequila tastings, and weekly specials that make your happy hour all the happier. You’ll never need a special occasion to hang with the crew that’s known to become extended family, but who wouldn’t want to celebrate a birthday, baby shower, or graduation with the hosts and hostesses that offer the most-ess? To know Habanero Hots today is to know that the man behind the success of the chili-centric business started with fairly humble beginnings. How humble, you ask? Dish washer.

SAN JOAQUIN MAGAZINE SJMAG.COM

featured eats

WINEDINE 209

That’s right! John began his legacy of seriously delectable eats when he was only sixteen, working diligently in the back of what is known today as Habanero Hots, but then, was called “El Papagallo”. “When I moved to this area, I literally just asked someone where I could find a job,” laughs John. “They said that I should go up to Lodi. I just got off on an exit, I had no idea where I was at, and I found this place.” It was there that John’s career would begin. “I was a dishwasher, a cook—I held just about every position there was.” After working up the ranks, and with the retirement of the previous owners, John took up the reins of El Papagallo in 1996 and put his own spin on the business. “It was a small restaurant, and we transformed it into what Habanero Hots is today,” explains John. “The menu evolved, and the décor took on a life of its own.” John had the bar built, and while the name and owner changed, the restaurant remained as welcoming as ever. Returning customers even created a trend of bringing oddities into the restaurant and stringing them up from the ceiling or hanging them onto the walls. And the giant chili pepper? “We made that one,” grins John. “It’s been there for over twenty years now.” But, beyond the remarkable décor, what truly draws patrons to the doors of Habanero Hots? Likely, it’s the incredible blend of artisan spices and unique recipes. One fan favorite is the Pancho Villa, a savory combination plate that offers up an enchilada of your own carnivorous choosing with a chili relleno. Paired with the Shrimp Tostada, a dish that’s composed of succulent shrimp grilled fajita-style, diners can’t help returning for the latest dish to catch their eye from a fellow patron’s table. 88

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Guest can also enjoy house specialties like the Chicken Al Ajillo. This bad boy is composed of strips of grilled chicken breast in a sautéed medley of diced onions and fresh garlic in sour cream sauce. And when Happy Hour means specials on not only margaritas and draft beers, but appetizers as well, the bar can fill up awfully fast. “Tequila Tastings happen on the first Wednesday of every month,” John adds. “For twenty-five dollars, it includes an appetizer and tastings of tequila. It’s a nice evening, learning about different varieties, and tequila has come a long way.” And who wouldn’t want to take in some quality tequila alongside a platter of the Grilled Southwest Chipotle Flauta?

Mingled in a special blend of spices, the chipotle chicken has a kick that goes smoothly with fire-roasted corn, black beans, and cheese. Of course, it’s taken up another notch when served alongside pico de gallo, sour cream, and guacamole! After sampling your fair share of appetizers and entrees, make sure to have John ring you up for a bottle of one of the famous hot sauces you saw on your way in. It’ll keep you warm while you bide your time for your next visit with Habanero Hots! STOP IN FOR: HABANERO HOTS 1024 E. Victor Rd., Lodi (209) 369-3791 HabaneroHots.com

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all bottled up

WINEDINE 209

YES WAY, LODI

ROSÉ  SUZANNE LEDBETTER

1 2

JOIN JEREMY

FOR FARMERS MARKET THURSDAYS IN THE COURTYARD  SUZANNE LEDBETTER

1. Oak Farm Vineyards, 2017 Rosé 2. Estate Crush, 2016 Cinsaut Rosé 3. m2 Wines, 2017 Carignane Rosé 90

SAN JOAQUIN MAGAZINE JUNE 2018

Looking for a place to hang your hat after shopping the Lodi Farmers Market? Look no further than Jeremy Wine Co., a boutique winery nestled in downtown Lodi. Their patio is as charming as they come—complete with seating for a crowd and exposed brick walls, it’s the perfect escape from the bustle of the market. Every Thursday night, Jeremy Wine Co. will host ‘Farmers Market Thursdays’ from 5 to 8 PM. Guests are welcome to grab some food from one of the market’s sizzling food trucks, bring in a cheese box

from Cheese Central or just pack up a picnic dinner to pair with their award-winning wine. Wine will be on hand to purchase by the glass or the bottle as the live music plays. So, grab your friends and head to Jeremy this Thursday, it’s the perfect place to kick back after a productive evening stocking up at the market. CHECK US OUT: JEREMY WINE CO. 6 W. Pine Street Lodi, (209) 367-3773 JeremyWineCo.com

Wine Down Fridays at:

Buy a glass or a bottle of our wine, enjoy it here and the appetizers (Friday Only) are on us. WINE TASTING AND BOUTIQUE

Live Music

Friday & Saturday 6:30-9:00 PM Barsetti Wine Tasting Room Old Town Galt, 400 4th St. Suite 150 · 209.744.6062 Open: Thur, Sun: Noon-5pm · Fri & Sat: Noon-9:00pm • Closed: Mon, Tues & Wed

ricjan@barsettivineyards.com • www.barsettivineyards.com

CONSUMNES RIVER FARM THORNTON, CA 95686

Estate Wines, Olive Oils & Balsamic Vinegars. All products are Produced at our location. Stop by and enjoy a Wine slushy on our patio. Location:

28305 N. Thornton Rd. Thornton, CA. 95686

209.334.5544 Tasting Room Hours:

Thursday- Sunday 11:30am to 5:00pm Consumnesriverfarm/Bellindora Consumnes-river-farm

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off the vine

WINEDINE 209

HEART OF DOWNTOWN LODI

MCCAY CELLARS  COPPER WILLIAMS

2007. “So, we’ve been growing wine grapes for about twenty-five years,” says Michael. “We started with 300 cases of wine. We’re up to 5,000 cases now.” And within each case stows away bottles of corked bliss. There’s not a single year that McCay doesn’t sell out. And since their inception, their variety has flourished. “Our first year, we had four different wines that we released,” says Michael. “Currently, we have 24 released wines. We’re passionate about Zins and Rhone varietals in particular.” As a family business, the McCays are passionate about the entire wine-making process, staying true to the specific grape’s native fermentation. “We’re not adding yeast to the wine. We’re using the native yeast from the vine,” says Michael. The method does take more time, but the results are brilliantly showcased in the layers of flavor. A fingerprint left behind, as Michael describes. “You get very specific

Nothing goes unnoticed in our humble little heart of downtown Lodi. So, when Michael McCay of McCay Cellars opted to transform an old abandoned building on Sacramento Street into a rustic wine tasting retreat, avid fans of McCay’s artful blends rejoiced! “We moved from our old location to downtown back in January,” explains Michael McCay. “We’ve got a chic, urban, and rustic atmosphere going on. We’re excited to be here.” Pairing fine wines like Grenache or Sauvignon Blanc alongside outdoor picnic arrangements and intimate indoor seating is a match made in heaven for those who walk along the streets of Lodi. It’s the perfect rest stop for those perusing the region on bike, or a reprieve from the boutiques and corner shops only a stone’s throw away. Already well-established in the agricultural business, Michael chose to try his own hand in the wine industry in 1994 and evolved into offering his own label in 92

SAN JOAQUIN MAGAZINE JUNE 2018

characteristics.” That’s likely why, when sipping McCay’s Paisley, a blend of four different Zinfandels and Petite Sirah, one can truly sample the complexity of blackberry, hazel nut, and plum. And the Bonotto Zinfandel, heralding old vine flavors, plays along soft tannins and dark, rich, enveloping fruit flavors. And with summer finally upon us, the next time you’re in the mood for a bottle that breathes life into your weekend, drop by McCay Cellars and settle into a sample of rosé. Who knows? You might find yourself a club member soon enough, and with that delectable honor, a one-way ticket into soirees aplenty. CHECK OUT THEIR NEW LOCATION: MCCAY CELLARS 100 S. Sacramento St., Lodi (209) 368-9463 McCayCellars.com

Tasting Room

OPEN DAILY 11AM- 5PM

100 S. Sacramento St. Downtown Lodi

Blended with delicious estate grown fruit, we meticulously produce small lots of handcrafted wines that bring out the best flavors Lodi Wine Country has to offer. Open Daily 11am - 5pm.

209.368.WINE

www.mccaycellars.com @MCCAYCELLARS

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FIND US ON: 9010 E. HARNEY LANE, LODI, CALIFORNIA 209.365.1900 WW.HARNEYLANE.COM

MCCAY CELLARS

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meet the maker

WINEDINE 209

MEET

MAKER

CASSANDRA DURST

OF DURST WINERY  SUZANNE LEDBETTER / D ALY MONTEZ

WHAT’S YOUR WINEMAKING STYLE?

I’m a fan of Old World European wines that are lower in alcohol and meant to be enjoyed with food. I try to make Durst wines in the same style. Winemaking is a perfect fit for me because it allows me the ability to create and experiment. As a boutique winery, we are always evolving with the opportunity to work with new grape varietals.

IN THE WORLD OF WINE, WHO HAS INFLUENCED YOU MOST?

Hands down Robert Mondavi. I have read all his books and felt a powerful connection to his philosophy of food, wine, and cultural arts. He brought people into his winery and shared food and culture alongside his easy to drink everyday wines.

DO YOU HAVE A FAVORITE WINE YOU’VE MADE?

I would have to say my Barbera. People really seem to love it and it goes well with so many foods. It’s a medium weight wine that pairs well with chicken, salads, and fish. Barbera is really underrated.

WHAT’S ONE OF THE TOUGHEST THINGS ABOUT WINEMAKING?

Having patience. If you want complexity, you must give the wines time and that takes a considerable amount of patience.

WHAT’S THE MOST REWARDING ASPECT OF YOUR JOB?

When our guests fall madly in love with their wine. I believe that women tend to be givers and I can’t think of a better gift to give someone than wine. I also love being able to embrace and share the wine country lifestyle with others. Our property and wines are so special that they need to be shared. We love it when guests visit from the city and can experience what it’s like to live in wine country while enjoying our outdoor space.

WHAT DO YOU ADMIRE MOST ABOUT LODI WINE, AND WHY?

I admire the uniqueness of Lodi wine. Lodi has so many different varietals and landscapes, that when we come together we are like no other region. We are not Napa or Sonoma, nor are we trying to be. There is something in Lodi for everyone. If you love growing grapes, we have plenty of land. If you love making wine, everything you need is right here in our backyard. And if you just like drinking Lodi wine, we have over 90 wineries for you to try.

SAN JOAQUIN MAGAZINE JUNE 2018

r e s t a u r a n t

A fine dining restaurant and wine bar unlike no other in the Central Valley creating an exceptional culinary experience with its international cuisine and wine in an inviting atmosphere. Mile Wine Restaurant offers a great selection of distinctive wines and beer from around the world to complement its cuisine. Including 35+ wines by the glass, 10 craft beer taps, 25+ craft beers by the bottle, local and seasonal entrees small plates, farmstead cheese, charcuterie, plus Saturday and Sunday brunch. EVENT SPACE FOR MEETINGS AND GATHERINGS: • Decadent affairs • Special Celebrations and Milestone birthdays 30/50/70 • Corporate team building events with cooking classes • Graduations • Anniversaries • Business meetings • Catering for all occasion

Cheers, Soulmates Wines!

2113 Pacific Ave. Stockton • (209) 465-9463 Mon: Closed • Tues-Thurs: 4:00pm - 10:00pm • Fri: 4:00pm - 12:00am Sat: 9:00am - 12:00am • Sun: 9:00 am - 9:00 pm Saturday and Sunday brunch from 9:00AM – 2:00PM

www.sanjoaquinmagazine.com

209-406-2898 | www.soulmateswines.com

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behind the knife

WINEDINE 209

theKNIFE: BEHIND BUN GOBLE OF THAI SPICES  BY SUZANNE LEDBETTER If you love Thai food, chances are you have met Bun Goble—the sweet, smiling face greeting guests with a glass of wine at Lodi’s beloved Thai Spices. Growing up in a small farming village in Thailand, Bun and her four sisters would often cook for the farmworkers toiling on their land. It was then that her connection to crafting farm-fresh food became a focus. In 2003 Bun had the opportunity to move to California where she took a job at an Italian restaurant in Southern California. On Wednesdays she was given the chance to cook Thai food for the restaurant, but Bun soon realized she needed more freedom in the kitchen to create and deliver the flavorful Thai food she grew up cooking. Bun made her way to Lodi in 2004 and opened Thai Spices in 2007, much to the delight of Lodi foodies. With a firm belief that food is nourishment, her culinary style focuses on healthy food—with fresh flavors like mint, basil, Thai chilies and eggplant— and a commitment to use only organic vegetables whenever possible.

SAN JOAQUIN MAGAZINE JUNE 2018

Bun’s favorite dish is the Tom Ka Kai, a chicken and mushroom soup in a coconut milk broth with galangal, cilantro, lemongrass, and Kaffir lime leaves. “I love it because it is spicy, fresh, flavorful, and packed with nutrients,” she says. If soup can heal, this soup can restore. Grateful to have landed in Lodi, Bun loves and supports the local community—featuring Lodi wines at her restaurant. “It is important to support them the way they have supported my restaurant through the years.” When it comes to local produce, Bun loves cooking with Delta asparagus and vine-ripened tomatoes. They are an important element to her culinary repertoire, and utilizing

local, farm fresh produce only elevates her cuisine. If you haven’t tried Thai food or Thai Spices, Bun encourages folks to come on in for a taste. She recommends starting with something simple like the Avocado Chicken Salad or the Pineapple Fried Rice. Introduce your experience with mild foods before jumping head first into spicy Thai chili dishes. But we promise you’ll soon become a fan of the sweet and spicy combinations Bun serves up to satisfied customers every day!

SAVOR THE FLAVORS AT: THAI SPICES 2401 W. Turner Rd., Ste. 224 Lodi, (209) 369-8424

Ernie’s Food and Spirits offers a unique dining experience, featuring exceptional cuisine, the highest service standards, an extensive, yet reasonably priced wine list, as well as a notably impressive collection of fine spirits. Unassuming from the outside, our doors open to a sleek, contemporary environment, reminiscent of dining in San Francisco, Las Vegas and Chicago. Our vision is to prepare the absolute best Certified Angus Beef as well as Kobe style beef, the highest quality Chops, sustainable seafood, and the freshest produce available. Our menu will tantalize the palate, with our modern version of traditional menu items, creative, yet simple. ERNIE’S FOOD & SPIRITS 1351 N. Main St., Manteca (209) 239-3351, erniesfoodandspirits.com

De Vega Bros. is family own Italian Restaurant and focus on very traditional Italian food and using the freshest ingredients. Our outdoor patio is a great place to take advantage for outdoor gathering and dining. Happy hour, full service bar. We offer banquet and catering for large or small events. Open 7 days a week, Lunch and dinner. Sunday-Thursday: 11am-9pm Friday-Saturday: 11am-10:pm DEVEGA BROTHERS 5757 Pacific Ave., Stockton (We are located inside Stonecreek shopping center)

(209)323-4339, www.devegabrothers.com

Everyone is welcome at Bud’s Seafood Grille. Friendly service, hearty portions, and a range of fish, seafood, pasta, steak, and poultry entrees make Bud’s a great choice for a business lunch, family dinner, or night out for two. Every meal begins with a bottomless basket of fresh sourdough bread. The leafy outdoor patio seats thirty, and is the perfect spot to take a break from shopping in Lincoln Center and enjoy a leisurely lunch or even just a drink with a friend or two. We also invite you to come visit the newly renovated bar and lounge for one of our delicious specialty cocktails and bar bites. Please be sure to ask about our banquet and catering services for your special event or holiday party. Full bar and banquet room available. Open for lunch, dinner, and scrumptious Sunday brunch. Happy hour daily with $1.00 off all beer & well drinks and $5.00 bar bites 4pm 6:30pm BUD’S SEAFOOD GRILLE 314 Lincoln Ctr., Stockton (209) 956-0270, budsseafood.com

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cravings

WINEDINE 209

OAK FARM VINEYARDS AN ELEVATED WINE COUNTRY TASTING

When Heather and Dan Panella, owners of Oak Farm Vineyards, were tasting their way through Sonoma wine country, they had an ‘aha’ moment. While touring Kunde Winery, they experienced a personalized wine tasting and an elegant cheese and charcuterie board to snack on while sipping. Feeling inspired, the two returned to Lodi and began to brainstorm how they could elevate their own wine tasting experience at Oak Farm Vineyards. The winery is already the pinnacle of success—an expansive and architecturally impressive facility with quality Lodi wines and the historical property to showcase the wine in all its glory. They did their research. They were deliberate in their decisions. The result? A culinary experience that would showcase the best of two worlds: Oak Farm and Cowgirl Creamery. If you love cheese, then you know Cowgirl Creamery is the crème de la crème. With over 200 choices in their wheelhouse, there is a cheese to please all palates. Fans of Lodi wine who want to enhance their wine tasting experience can now reserve the Patio Tasting Experience at Oak Farm. The private tasting is poured on the east patio, in plush seating overlooking their vast lawn. It includes an incredible cheese and charcuterie platter paired with four 1 ½ oz pours of wine. Talk about upping the ante; this cheeseboard showcases a hand-crafted selection of soft and hard cheeses,

SAN JOAQUIN MAGAZINE JUNE 2018

 SUZANNE LEDBETTER

sliced dry salami, crunchy Marcona almonds, green olives, local honey, and is accompanied by local seasonal fruit. The board is partnered with two of Oak Farm’s current releases and two of their exclusive library wines. Upon arrival, guests are guided to the east patio where their wine host or hostess will serve the current line-up of wine and cheese, a winning combination for the warmer days and longer nights. To start, sip on the refreshing 2017 Albariño and the Provence style 2017 Rosé before moving on to the 2015 Vapor Trail Zinfandel, a deep garnet wine that is as big as it is bold. Finish your tasting by savoring the Petit Verdot, an inky luscious wine fit for the finale. So, what about the cheese? Oak Farm chose the best selection to munch on while sampling their wines. Let’s start with the Cascadia Creamery Sleeping Beauty, a certified organic cow’s milk cheese that is semi-firm with rich and buttery textures. Delicious right? Another foodie favorite is the Essex Street Cheese Company Wilde Weide Gouda hailing from L’Amuse in Amsterdam. The small farmhouse Gouda

is delectable with the hallmark crystalized texture one would expect from a Gouda aged 15 months. The last two types of cheese are equally impressive. The Bellwether Farms Blackstone is an Italian style combo of sheep and cow’s milk with scattered peppercorn and a flavor-packed rind of ground pepper, rosemary, and vegetable ash. Finish by sipping on the Petit Sirah with the bold and creamy Bay Blue, a blue cheese from Oregon that will knock your socks off! We can’t think of a more perfect pairing than Oak Farm Vineyards and cheese from Cowgirl Creamery! Book the ultimate food and wine experience today just in time for summer vacay! Food and wine selections will change with the seasons and as wine production permits. Guests who purchase the tasting will also be able to buy wines that are exclusive to wine club members! CHECK OUT THEIR LOCATION: OAK FARM VINEYARDS 23627 Devries Rd., Lodi OakfarmVineyards.com

Tasting room Open Daily 11am - 5pm 23627 N. DeVries Rd, Lodi, CA 95242 www.oakfarmvineyards.com | 209-365-6565

Sparkle

A LL S UMMER

BUY online:

weibel.com

visit our New tasting room: 9 n. school street | 209.370.6013

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in season

WINEDINE 209

CHERRY OH----

ORIGINAL RECIPES FROM THE FINE FOODIE PHILANTHROPIST  BY SUZANNE LEDBETTER One of my favorite things to do in June is head out to one of our amazing Farmers Markets to grab farm fresh local cherries! The seriously sweet and tangy super fruit is grown in abundance in our region, and that’s good news for us! Cherries rank 4th among fruit and nut crops in San Joaquin County, so get them while they are hot, because I can guarantee June will be! Cherry oh…cherry oh…how good are you to eat? Well for starters, one cup is equal to around 90 calories. They are high in fiber, an excellent source of potassium, and supply us with vitamin C. The nutritionally dense cherry is also rich in antioxidants to fight inflammation and contain melatonin, which aids in getting a good night’s sleep. It’s hard to believe you can reap so many health benefits simply from consuming something so sweet and delicious as cherries. Cherries are essentially a stone fruit that grows on trees and are harvested from mid-April through June. The fruit’s skin can be a deep red, rich mahogany, or a golden yellow—which is why you should try as many different varietals as you can. In California, the top types include Bing, Brooks, Chelan, Coral, Tulare, and Rainier.

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The satisfyingly rich cherries are so much more versatile than they get credit for. Of course, they are always delicious served alone as a mid-afternoon snack, but they can be used in a variety of dishes and cuisines. Consider adding fresh cherries to salads, sauces, pork or lamb dishes. You can even add them to ice cream! But the All-American classic Cherry Pie remains the quintessential favorite of foodies across the land, and for good reason. Look for Bings, a dark red cherry that is both sweet, juicy, and firm to make the mother of all cherry pies! With close to 20,000 acres of cherries planted in San Joaquin County, look for

LOCAL

FLAVOR

Homestead Favorites’ Cherry Pepper Jelly. This local pepper jelly is available at multiple locations from Cheese Central to Harney Lane Winery and Podesto’s in Stockton. For a detailed list of where to pick some up, head to www.homesteadfavorites.com

fresh cherries on every corner throughout the month of June. Be sure to buy plenty of extra to throw in the freezer for the next time you are craving something sweet without the guilt!

PESTO & CREAM CHEESE APPETIZER WITH CHERRY PEPPER JELLY INGREDIENTS 2 8 oz Packages of Cream Cheese 2 TBS. Fresh Pesto 1 Jar of Homestead Favorites Cherry Pepper Jelly DIRECTIONS Open cream cheese packages and heat in a microwavable dish for 30 seconds. Add two tablespoons fresh pesto and mix. Prepare a square Tupperware container with Saran wrap. Pour cream cheese mixture into Tupperware and refrigerate for 8-10 hours or overnight. Carefully dump out cream cheese mixture onto a plate and pour Cherry Pepper Jelly over the top. Serve with crackers.

BOOZY BOURBON CHERRIES for a CLASSIC MANHATTAN INGREDIENTS ¾ C. Bourbon • 1 1/3 C. Fresh Cherries I Vanilla Bean Pod, Scraped • 1 TBS. Honey DIRECTIONS Add the cherries to a 16 oz. mason jar. Add the Bourbon, vanilla bean pod and honey. Seal the jar and let macerate for 3 hours or up to one week. Use the cherries as the perfect garnish for a classic Manhattan cocktail. www.sanjoaquinmagazine.com

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tid bit

WINEDINE 209

Serving San Joaquin County since 1979

We use ingredients of only the highest quality when preparing our meals. We cook using 100 percent cholesterol-free cooking oils, for a delicious and healthy meal. If you would like to order something not listed in the menu, we will do our best to accommodate you in any way we can. Gift Certificates available. Mon-Fri: 11am-2:30pm & 5-10pm Sat-Sun: 12pm-10pm

PEKING RESTAURANT 7555 Pacific Ave., Ste. 115 Stockton, (209) 957-0617 pekingstockton.com

ORANGE YOU HUNGRY? OLIVE DROP ORANGE OLIVE OIL  BY SUZANNE LEDBETTER Looking to add some variety to your pantry? How about mixing up your basic olive oil for the liquid gold that is Olive Drop’s Orange Olive Oil? It’s incredible, bursting with orange citrus peel and a super smooth finish! You see, Olive Drop Olive Oil does things a little differently, and it totally works. While most olive oils are harvested when they are still green, their Mission olive trees are harvested in winter, when the olives are ripe and turn a rich purple color. As the olives are pressed, cases of sliced California oranges are added and processed. The essence and oils from the oranges are 102

released to make one of the best flavored extra virgin olive oils around! Karen Chandler, owner of Olive Drop Olive Oil, suggests we drizzle the orange flavored olive oil on salmon, shrimp or asparagus. But her favorite way to use it is in Chocolate Chip Cookies. Simply swap ½ C. of olive oil for every cube of butter and expect cookies that are gooey, chewy and bursting with fresh citrus. Sounds down right delicious! Grab your bottle at Michael David Winery or Fiori’s Butcher Shoppe in Lodi. FOR A COMPLETE LIST: OliveDropOliveOil.com

SAN JOAQUIN MAGAZINE JUNE 2018

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. MIDGLEY’S PUBLIC HOUSE 296 Lincoln Center Stockton, (209) 474-7700 midgleyspublichouse.com

Owners Harry and Susan Yu have been a major part of the local economy since 2007 when Mikasa opened its location in Lathrop. Cooking with local produce and only using the freshest fish right from the Bay has always been key to their success. Fortunately the Yu’s chose Tracy for their newest location stocking the full bar with the most extensive liquor, sake, wine and beer selection around. Plus, with happy hour 7 days a week you’ll be sure to get your fill! Mikasa also offers off site catering and a separate banquet room for all your rehearsal dinners, large parties or business needs. Try the special SJM Roll (pictured). MIKASA JAPANESE BISTRO 2610 S. Tracy Blvd. Ste. 110 Tracy, (209) 830-8288 15138 S Harlan Rd., Lathrop, (209) 858-1818

PICK UP A COPY TODAY

400+

STOP BY TO ENJOY THESE BREWERIES

HOT SPOTS

Wednesday, June 6th Morgan Territory Brewing Friday, June 22nd Firestone Walker

TO PICK UP YOUR FREE COPY TODAY!

GET THE RESULTS YOU DESERVE! Call Us at 209.833.9989 SJMAG.COM

Davidâ&#x20AC;&#x2122;s Pizza 1744 W Hammer Ln www.sanjoaquinmagazine.com

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foodie fest

WINEDINE 209

Awaken your taste buds to a fanfare of flavor at the leading venue for Contemporary American cuisine! Fenix brings out the very best in locally grown produce with every meal, complementing cuts of meat and seafood in their unique and seasonal entrées. Whether you’re in the mood for something light or ready to sample the vast array of appetizers with your dish, save room for dessert and enjoy the décor tucked away in the heart of the Lodi appellation. FENIX 117 W. Elm St., Lodi (209) 400-3950, FenixLodi.com

TOWNE HOUSE

WINE DINNER

FEATURING KLINKER BRICK WINERY  BY SUZANNE LEDBETTER Calling all food and wine lovers—I’ve got the ultimate culinary experience for you this summer and you do NOT want to miss out! It features a James Beard Chef and one of Lodi’s premier wineries. Interested? You should be! On July 18th, Towne House Restaurant at Wine and Roses will host a legendary evening of fine food and wine. The five-course menu, carefully curated by Wine and Rose’s culinary director Bradley Ogden, is partnered with five award-winning wines from the nationally acclaimed Klinker Brick Winery. It’s not every day you break bread with the men and women behind the wine. 104

And the wine…oh the wine. You might get the chance to try Klinker Brick’s refreshing Albarino, Farrah Syrah or Old Ghost Zinfandel. But be assured, whatever they pour will be delicious, because that’s what they do! Join other foodies for this epicurean journey complemented by Klinker Brick Winery. Tickets are $120 per person but worth every penny. Reservations fill up fast, so call Towne House Restaurant at (209) 371-6160 and book your seat at the table!

FOR MORE INFORMATION: WineRose.com

SAN JOAQUIN MAGAZINE JUNE 2018

Celebrating their 8th 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

With its seasonally based menu and gourmet preparation, the Towne House Restaurant at Wine & Roses boasts a charming venue with exceptional service. Offering a farm-to-table experience with ingredients sourced from local farms as well as their own garden, the Towne House Restaurant captures the subtle elements of fun and excitement while also providing unparalleled food. The Lounge features live music and an extensive wine list showcasing the best Lodi has to offer. Dine in the intimate setting of the dining room or outdoors on the veranda where guests are spoiled with beautiful views of the gardens.

TOWNE HOUSE RESTAURANT 2505 W. Turner Rd., Lodi, (209) 371-6160

mouth

watering

fresh Where do

YOU want to eat?

with the purchase of a Bundtlet

Stockton 128 Lincoln Center Stockton, CA 95207 (209) 957-2253 NothingBundtCakes.com

Expires 7/31/18. Limit one (1) coupon per guest. Coupon must be presented at time of purchase. Valid only at the bakery listed. No cash value. Coupon may not be reproduced, transferred or sold. Internet distribution strictly prohibited. Must be claimed in bakery during normal business hours. Not valid for online orders. Not valid with any other offer.

73%

18-MR-0131-0426-1 Trim: 3.875â&#x20AC;? x 4.75â&#x20AC;? Bleed: N/A

Bakery #: 131 Stockton Print

Visit a restaurant seen in San Joaquin magazine and dine out 3x per week

Fresh Italian Cuisine

(209) 473-7300

3499 Brookside Rd., Suite A www.mezzostockton.com Hours: Lunch 11:30 - 2:30 Tuesday - Friday Bar:4:00, Dinner: 5:00 - 9:00 Tuesday - Saturday Happy Hour 4:00 - 6:00

Discover San Joaquin Like Never Before

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SAN JOAQUIN MAGAZINE SJMAG.COM

105

sweet tooth

WINEDINE 209

Welcome to BellaVista. We are excited to share with you an authentic Italian experience. Choose savory dishes made with passion and dedication to traditional Italian cooking. Simple and elegant fare served in the heart of downtown Stockton. BellaVista prides itself on using the freshest ingredients available to create homemade sauces and dishes that will delight the palate. Enjoy Aperitivo (Italian Cocktail Hour) while watching the sunset from our terrace, the only rooftop bar overlooking Stockton’s historic waterfront. BELLAVISTA 110 N. El Dorado St. Stockton, (209) 949-2104

WINE SORBET FOR SUMMERTIME DOUBLE DIP GALLERY

Hailed as one of the most authentic powerhouses of Japanese cuisine in the San Joaquin valley, Komachi offers a diverse array of exquisite dishes, ranging from the freshest sashimi to mouth-watering sushi rolls. “Come as a customer, leave as our family.” Hours: Mon - Thur 11AM to 9PM, Fri Sat 11AM to 9:30PM, Sun closed KOMACHI SUSHI 307 S. Lower Sacramento Rd. Ste. D Lodi, (209) 334-3131 SushiKomachi.com

 BY SUZANNE LEDBETTER If you love wine and sorbet, we’ve got the sweetest summertime combo to cool you off! In the heart of Downtown Lodi, Double Dip Gallery makes a Petite SyrahPetit Verdot Sorbet that is as refreshing as it is satisfying! Double Dip Gallery owner Tony Segale wanted a flavor that would be unique to his shop and highlight a local Lodi product. So, after working with Michael David Winery on several art projects, Tony decided to make a wine sorbet featuring MD’s Petite-Petit red wine blend. How does he do this? Tony sends bottles of the wine to the Sacramento based Gunther’s 106

Ice Cream and they churn out the tasty treat for us to enjoy. Even cooler is the fact that the wine sorbet is an exclusive flavor to Double Dip Gallery! The sorbet is a rich, dark purple, much like the awardwinning wine it is made from. It’s sweet but balanced and I’m not sure there could be anything more refreshing to enjoy while soaking up the San Joaquin County summer sun! The best part? You can savor this flavor seven days a week in the charming setting of Tony’s Art Gallery in Lodi. TASTE THIS TREAT: DOUBLE DIP GALLERY 222 W. Pine St., Lodi FB // Instagram @doubledipgallery

SAN JOAQUIN MAGAZINE JUNE 2018

A favorite among guests who enjoy the comforts of fine food, Rosewood Bar and Grill, located in the heart of downtown Lodi, offers an upbeat and sophisticated setting with its rich wood and black & white marble floor. Rosewood offers Classic American cuisine with a full bar and an extensive outdoor dining patio, features seasonal menus sourced locally and regionally, and boasts a diverse wine list. Voted Best Fine Dining in Lodi 5 Years in a row. Open for lunch: Fridays 11am-2pm Dinner: Mon-Thur 5pm-9pm, Fri 5pm-10pm All Day Dining: Sat 11am-10pm Sun-11am to 9pm Bar open daily at 4pm

ROSEWOOD BAR AND GRILL 28 S. School St., Lodi, (209) 369-0470

GHIRARDELLI CHOCOLATE OUTLET & ICE CREAM SHOP 11980 S. HARLAN ROAD, LATHROP

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SAN JOAQUIN MAGAZINE SJMAG.COM

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Friday

june

16 - 95 pm Come taste

Northern California wineries, including: Rombauer Vineyards Ironstone Vineyards Jeremy Wine Company and more!

Music by

YOUR

Summer

Millie Thelen The Travellerâ&#x20AC;&#x2122;s The Dave and The Box

Tickets available through

Junior League of San Joaquin County at www.jlsjc.org ($20 in advance or $25 at the door)

L I N C O L N

CENTER

Proceeds benefit Junior League of San Joaquin County LINCOLNCENTERSHOPS.com