July 2024 by San Diego Jewish Journal

Food & Wine Issue

LITTLE ITALY

COUNTY WINERIES

DINNER PARTIES

Jeremy, you have an accent. Where are you from, and how long have you been in San Diego?

I grew up in London, England, although I am often mistaken for South African. I think that is just because I’ve been in San Diego since 1986 and my accent has slipped! I grew up in a reform Jewish household and went to college in a small town in Wales, about six hours west of London. I moved to San Diego after I graduated. My degree was in geography and I originally wanted to work in urban planning, but my first career jobs ended up being in the financial services industry. After qualifying as an attorney and working in the area of tax planning for a number of years I was fortunate enough to land at the Foundation in 2005.

You’ve had an impact in San Diego with your 19 years at JCF; what impact do you see JCF making in the coming years?

When I look back over my last 19 years at the Jewish Community Foundation I see an organization whose impact has grown enormously. That is not only a reflection on the growing and incredibly generous group of donors who we serve but our expanding ability to connect them to meaningful areas of impact in the Jewish and secular communities locally, nationally, and in Israel. The key to our success has been our ability to deliver highly personalized service – understanding not only our donors’ goals, but the needs of our many partner organizations and the communities we serve. We also took a bold and unprecedented step twenty years ago to invest significant resources into building endowments for the Jewish community. Going forward, we see many of our donors continuing the growing trend of enthusiastically establishing endowment funds to promote sustainable philanthropy and healthy nonprofit organizations. I also see us expanding our capacity to add real value to

GETTING TO KNOW

Jeremy Pearl

President and Chief Executive Officer, Miriam and Jerome Katzin Presidential Chair

our donors’ philanthropic journey, through personalized service and deep knowledge of our community as we collaborate with other nonprofits to amplify their stories.

How does JCF help individuals, families, and organizations with their impactful and meaningful philanthropy?

We take pride in adding value for every donor, regardless of their goals or capacity for giving. We offer personalized giving plans, behind the scenes tours, engagement opportunities for their children, and meaningful ways to create a charitable legacy after their lifetime. We have also been very successful in finding non-traditional ways for donors to make an impact. For example, we have enabled donors to invest their philanthropic funds in low-income housing, economic development, and other areas. Those funds will act as a catalyst for building communities and should eventually be repaid, so that they can be “recycled”, granted out to other organizations, or reinvested again.

What do you want your legacy to be?

I think about my impact both individually and collectively – and they’re very interwoven. All I want is to be able to make a difference to advance the impact of every dollar our fundholders grant into the community. I am so grateful to work with incredible colleagues and community leaders, and when all is said and done, I do (and will) feel a tremendous sense of satisfaction for being a part of something bigger than myself. That is, an intentional effort by the San Diego Jewish community to entrust the Jewish Community Foundation with playing a leading and supportive role in repairing the world –the Jewish value of tikkun olam.

Tell us about your hobbies and interests.

I have always loved to travel. I relish not only experiencing diverse environments, cultures, and foods, but also the planning. My special place to go and unwind is the Palm Desert area. On a more day to day basis, I truly love San Diego for all it offers. I am fortunate to have friends who are enthusiastic walkers and hikers – and who enjoy being and eating together. I need to do a better job of exploring our great national parks. I am blessed to be able to do all of these things with my incredible wife and three wonderful adult children.

JCF has surpassed a meaningful milestone: $2 Billion in grants!

With over 135,000 grants to over 9,000 nonprofits, locally, nationally, and abroad, particularly in Israel, our fundholders have made a meaningful contribution to the community. Join us as we celebrate and recognize the remarkable impact of JCF since 1967.

Individuals can make a difference; together we change the world. info@jcfsandiego.org | www.jcfsandiego.org

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PUBLISHERS

Mark Edelstein and Dr. Mark Moss

EDITOR

Susan Edelstein

ASSISTANT EDITOR

Makayla Hoppe

ARTS & ENTERTAINMENT EDITOR

Eileen Sondak

CREATIVE DIRECTOR

Donna D’Angelo

SENIOR CONSULTANT

Ronnie Weisberg

CONTRIBUTING WRITERS

Emily Bartell, Linda Bennett, Leorah Gavidor, Emily Gould, Patricia Goldblatt, Sharon Rosen Leib, Andrea Simantov, Marnie Macauley, Lisa McGuigan, Rabbi Jacob Rupp, Rachel Eden, T.S. McNeil, Sybil Kaplan.

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EDITORIAL

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SDJJ is published monthly by San Diego Jewish Journal, LLC. Subscription rate is $24 for one year (12 issues). Send subscription requests to SDJJ, 7742 Herschel Ave., Suite H, La Jolla, CA 92037. The San Diego Jewish Journal is a free and open forum for the expression of opinions. The opinions expressed herein are solely the opinion of the author and in no way reflect the opinions of the publishers, staff or advertisers. The San Diego Jewish Journal is not responsible for the accuracy of any and all information within advertisements. The San Diego Jewish Journal reserves the right to edit all submitted materials, including press releases, letters to the editor, articles and calendar listings for brevity and clarity. The Journal is not legally responsible for the accuracy of calendar or directory listings, nor is it responsible for possible postponements, cancellations or changes in venue. Manuscripts, letters, documents and photographs sent to the Journal become the physical property of the publication, which is not responsible for the return or loss of such material. All contents ©2024 by San Diego Jewish Journal. The San Diego Jewish Journal is a member of the American Jewish Press Association and the Jewish Telegraphic Agency. San Diego Jewish Journal (858) 638-9818 | fax: (858) 263-4310 #SDJewishJournal SanDiegoJewishJournal sdjewishjournal.com Cover photo courtesy of Little Italy Association.

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On the table spread the cloth, Let the knives be sharp and clean. Pickles get and salad both, Let them each be fresh and green. With small beer, good ale, and wine, O ye gods! how I shall dine.

JONATHAN SWIFT

San Diego — A Cornucopia of Public Gathering Places

Working on our Food & Wine Issue, I read certain words again and again when describing the culinary and wine scene in San Diego: vibrant, abundant, bountiful, rich, plethoric, profuse and exuberant. In short, a veritable feast is to be had in our city, especially in the lively neighborhood of Little Italy. At 48 square blocks, San Diego’s is the largest Little Italy in the U.S. With more than 70 cafes, restaurants, pubs and wine bars, and its fabulous farmers’ market, Little Italy has become the destination for enthusiastic foodies. Today, there are more than 100 wineries and tasting rooms in and around San Diego, and the industry is booming. So, the next time you’re hankering for a Napa/Sonoma experience, you might just find it in your own backyard.

In this Food & Wine Issue, we cover it all: from Marnie Macauley, the long and lovely history of challah; from Trevor McNeil, the story of one chef’s determination to bring French cuisine to a British pub; from Lisa McGuigan, the wealth of activities in addition to the wineries in Temecula; from Micah Siva, a “simple but show-stopping” summer recipe; and from Andrea Simantov, a reminder to stop and savor the normal act of sitting down to dinner together. We also divulge how to throw the perfect dinner party and where to find the perfect cookies.

So, read on San Diego and indulge! A

Our Town

by Linda Bennett and Emily Bartell

The Annual Jewish Family Service Heart & Soul Gala was held on May 18 at the Park Hyatt Aviara Resort in Carlsbad. With “Connection, Community and Compassion” shaping the vision of the JFS family, this year’s worthy honorees were Sharon and David Wax, Barbara and Ed Shapiro of The Shapiro Foundation, and HIAS. This year’s gala chairs were Cindy and Larry Bloch and Lisa and Gary Levine, who, with their wonderful gala committee, created an evening’s program that truly gave the over 500 in attendance a warm feeling of connection, community and compassion. With entertainment provided by Bonnie Foster Productions, some of those enjoying the evening with us were Mayor Todd Gloria, Ann Spira, Juli and Howard Bear, Larry Katz, Judith Rubenstein, Lois and Marty Ehrlich, Jeremy Pearl, Arlene and Phil Bresnick, Ann and Richard Jaffe, Leonard Fram, Deborah Bucksbaum and Lee Maio, Nancy and Alan Spector, Danielle and Brian Miller, Mary and Jon Epsten, Randy and Charles Wax, Loretta Adams, Seth Krosner, Emily and Chris Jennewein, Liz Nederlander Coden and Daniel Coden, Congresswoman Lynn Schenk and Terry Fechter, and Ellen Gruer

The JCC held its Annual Patron Party, “Afterparty,” celebrating the incredible philanthropy of our diverse community on June 1 at Humphrey’s Concerts By the Bay. Event Co-Chairs Amy and Adam Jacobs, and Sheava and Bryan Wax, along with their committee, transported the audience back to the 90s when the boy band phenomenon dominated pop culture. The evening’s program was seamless in its undertaking of the theme throughout, with the icing on the cake being a private concert by “The Boy Band Project.”

Mazel Tov to Rabbi Marty Lawson on the occasion of the 50th anniversary of his ordination. In celebration, a lovely Shabbat service was held at Temple EmanuEl where he had served as Rabbi for 36 years before retiring in June 2012. During the service, special guest Rabbi Andrea L. Weiss, Ph.D., sat down with the Rabbi and reflected on his 50 years of service. Rabbi Weiss began on her own path as a young rabbinic student under the tutelage of Rabbi Lawson.

Mazel Tov to Judy and Harvey Amster on the occasion of their son and daughter-in-law, Ze’ev (Todd) and Meira (Melissa) Amster, being honored by the Friendship Circle of Los Angeles as Volunteers of the Year.

Mazel Tov to Andrew Abeles on becoming the San Diego Jewish Academy 2024 recipient of the Marla Bennett Gemilut Hasadim (Kindness) Award at the annual SDJA Lions Awards Ceremony.

Yom Huledets Sameach to...

Sharon Thomas, celebrating her 80th birthday.

Richard Borevitz, celebrating his 83rd birthday.

CELEBRATING

Wedding Anniversaries

with infinite love & happiness, Mazel Tov to…

Silvia and Paul Esrig, 61 years.

Nancy and Don Harrison, 56 years.

Bonnie and Laurie Baron, 54 years.

Penny and Paul Arenson, 53 years.

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102-year-old Holocaust survivor Margot Friedländer is Vogue Germany’s latest cover model

by Philissa Cramer, JTA News

For its latest cover model, Vogue Germany selected a celebrity who regularly hobnobs with visiting dignitaries and walks the red carpet at film premieres: Margot Friedländer, 102, one of the oldest and most prominent Holocaust survivors in the world.

In addition to documenting Friedländer’s impeccable attire and indefatigable spirit, the Vogue article includes her public condemnation of the rise of the political far right in Germany.

About the rise of the far-right Alternative for Germany party, known as AfD, and the

Major Jewish event returns to Ukraine, bringing hope amid ongoing war

by Larry Luxner, JTA News

Nicole Tolkacheva, 52, has endured nearly two and a half years of war as her native Odesa gets pounded by Russian missiles.

“Every morning, the city checks who and what survived the night,” she said of Ukraine’s storied Black Sea port city. “In this life, you don’t know what’s safer: running to the shelter and risking your life on the way, or staying at home and risking being buried under the rubble.”

But one recent weekend, Tolkacheva got a reprieve from the war.

spike in antisemitic incidents amid the Israel-Hamas War, Friedländer told the magazine, “I am appalled.”

Friedländer was born and raised in Berlin and hid there after the Nazis rose to power and began deporting and murdering Jews. She was apprehended in April 1944 and sent to the Theresienstadt concentration camp, where she remained until its liberation a year later. Her entire family had been murdered.

Friedländer and her husband, whom she met in Theresienstadt, moved to New York City, where they lived an unassuming life.

Claudia Sheinbaum elected president of Mexico, breaking barriers as woman and Jew

by Philissa Cramer, JTA News

Claudia Sheinbaum swept to victory in Mexico’s presidential election Sunday, giving the country of more than 120 million a woman leader and a Jewish leader for the first time.

Sheinbaum’s election makes Mexico by far the biggest country to have a Jewish head of state. Only Israel (9.5 million) and Ukraine (38 million) currently have Jewish leaders.

Sheinbaum’s Jewish ties are centered mostly on her family story — her grandparents came to Mexico after fleeing persecution in Europe — and local Jews say she is not involved in Mexico’s Jewish community today. Still, her election marks a departure

in a country where the overwhelming majority of people identify as Catholic. She faced some antisemitism on the campaign trail when her detractors characterized her as not fully Mexican.

Continue reading these stories at sdjewishjournal.com

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ISRAELI LIFESTYLE

LIVING ON THE FRONT PAGE

by Andrea Simantov | andreasimantov@gmail.com

Stockpiling Normal

Ireceived a notice from the accountant early this morning that caused some head-scratching and initial confusion. He informed me that I was past-due in reporting my last year’s earnings with the Department of Labor and I’d better hurry and ensure that I retain my Small Business Owner status with the accompanying tax exemptions.

After marking the aforementioned email with a hot-pink star, I raced out of the house to purchase a sterling silver kiddush cup for my grandson’s upcoming bar mitzvah. Despite the 97° temperature in Jerusalem, my 2005 Hyundai Getz chugged its way to the ultra-orthodox section of town where I haggled over cost and fretted over whether or not the English language inscription that I’d painstakingly crafted would be legible upon completion. I then zipped over to a shoe repair kiosk where I tossed the proprietor an expensive leather belt I’d acquired for my husband in the Tambo Airport in Johannesburg that was fraying at the buckle.

It was now after one o’clock, and I needed to pick up some lettuce, milk and dish soap. The suitcases from my most recent jaunt to South Africa hadn’t yet been fully unpacked before we had to take off for the holiday of Shavuot with family members. Eyeing the pesky luggage, I sat at the computer with a tuna sandwich and sugarless iced tea and proceeded to arrange seriously overdue appointments for

a mammogram, bone scan and eye exam while ordering refills of prescriptions.

At 3:15, I lassoed the dog and dragged her to an emergency visit to the vet. She’d been itching uncontrollably for weeks, and the monthly flea medicine did nothing. Without going into the hideous details, at the time of this writing, she is sporting several awkwardly shaved areas, wears the ‘cone of shame’ and is taking antibiotics and steroids for a shocking case of flea allergy dermatitis. Today’s visit cost 520 NIS but since I had to cancel her regular visit to the Doggy Spa until she healed, the financial damage softened. In the month ahead, the schedule indicates two weddings, a surprise 70th birthday party and a golden wedding anniversary celebration. Happy life events that, were we not in the middle of a war for our existence, could easily be taken for granted.

Shopping lists, medical maintenance, utility bills and other day-to-day tasks are so easy to overlook while your neighbor is sitting shiva for her son, killed in Gaza. Last month, the Bible matriculation exam was unceremoniously halted in the Golan Heights and Safed when students, pens in hand, raced into shelters, courtesy of Hezbollah. Another date will be set. When our days no longer can be scheduled or predictable, when the citizenry is so on edge that the best-laid plans can evaporate before the ink dries, who can imagine getting their teeth cleaned? Certainly, not me.

There is something so humbling about recognizing the blessing of ‘normal.’ For many Israelis, fighting the malaise that accompanies daily reports of attacks, warnings, soldier injuries and worse, has become a full-time job. I have friends who have, respectively, enjoyed a long weekend in Cyprus, hopped over to Australia for a week of backpacking, and took the grandchildren to Disney in Orlando. I so get it. The pressure of living in a war-ravaged bubble where escaping from relentless sadness and uncertainty is nearly impossible can drive many of us to the edge of near-madness. For some, a little outside oxygen can be the ticket to sanity.

But in the end, we return home to Israel physically, emotionally and

continues on page 20 >>

WRITTEN IN FIRE

by T.S. McNeil tremcneil1980@gmail.com

The Table Is Set

The bespectacled bard Elvis Costello once quipped, “Writing about music is like dancing about architecture.” Like the meme about bees not being able to fly according to the laws of physics, it seemed reasonable at the time but is, of course, incorrect, according to the evidence of both flying bees and the existence of music writers. A similar argument could be made for the concept of “food writing.” How can something that is meant to appeal to smell and taste ever be done justice by a purely visual medium? It is a question for the ages but one that British food writer and celebrity chef Heston Blumenthal has tried to answer.

Born in the Shepherd’s Bush area of London a year before the Summer of Love, and with a Jewish Rhodesian father, when Rhodesia still existed, and an English-Latvian mother who later converted, Blumenthal’s family was nothing if not diverse, allowing for all manner of new and interesting opportunities for eating, which no doubt influenced his later experiments in the culinary arts.

Later moving to Paddington, for which the bear is named, Blumenthal attended various state and private schools, but it wasn’t until his teens that the cooking habit took hold. The food options in Britain were infamously underwhelming; it was on a family trip to France when it started. One visit to a 3-star French restaurant was all it took. It wasn’t just the food that impressed him, but the entire ambiance. French

One visit to a 3-star French restaurant was all it took...Blumenthal aspired to bring a similar experience to Britain.

restaurants are set up very differently than those in other countries, many of them outside or at least with comfortable patios and other touches, such as fountains, of both indoor and outdoor varieties. Blumenthal aspired to bring a similar experience to Britain.

A direction and the destination are not the same thing, and while Blumenthal knew where he wanted to go, it would be a long and bumpy road to get there. For starters, he still had a few more years of state-imposed school to get through before he could even start pursuing his actual dreams. Culinary school was not really in the cards, especially after Blumenthal dropped out of state education at the age of 18, and he first took an autodidactic approach to the culinary arts. His career involved

books from the beginning, even before he became a recognized food writer. Of particular note in forming Blumenthal’s taste, in both senses of the word, was the “Les Recettes Originales” series of cookbooks.

Starting his career from nothing, Blumenthal read all the cookbooks he could, especially Harold McGee’s “On Food and Cooking: The Science and Lore of the Kitchen.” He did a shortlived internship at Le Manior aux Quat’Saisons and worked a series of unglamorous and fairly easy jobs to keep afloat as he tried to be the best foodie he could be.

Blumenthal’s first major move was buying a pub called The Fat Duck. One of only two employees, Blumenthal was supported only by a dishwasher while serving as the owner, manager, cook and server partly to keep costs down. The Fat Duck defied the odds by serving pub grub in the manner of a French bistro, combining both the culture where Blumenthal was from and the one that had inspired him the most.

After a rough start involving the sale of Blumenthal’s house and car to keep the pub going, The Fat Duck was finally given its first Michelin star in 1994, getting to three stars and the rank of the third-best restaurant in the UK by 2004 when Blumenthal was only 47.

His career only went up from there, including several more top-rated restaurants, which led to television appearances and, of course, books,

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and not just a few. In the two decades between 2002, when The Fat Duck was still on the rise, his first effort titled “Family Food: A New Approach to Cooking,” and “The Fat Duck Cookbook” coming in 2008, Blumenthal released ten books. Seven of these are cookbooks of various types, often with some kind of twist. These include “Historic Heston” from 2013, in which he tries to devise viable versions of popular dishes from the mid-Tudor period, many of which had ingredients that were either dangerous and/or difficult to come by now.

The fact that not all of Blumenthal’s published titles are cookbooks, despite him being best known as a chef,

is directly addressed in his most recent effort, “Is This A Cookbook?” Published in 2022, 27 years after Blumenthal opened The Fat Duck, “Is This A Cookbook?” relates some of the experiences Blumenthal has had since then, presented in a series of mostly humorous anecdotes. A

Growing up in the far north, Trevor James McNeil had little to do other than read when the temperature went below 40 Celsius, and he developed an affinity for stories of all sorts. Graduating from the University of Victoria in 2009, he has been reading and writing in a professional capacity since. He lives in a cabin in the woods with his dog, and firmly believes The Smiths would have been better as a trio.

Israeli Lifestyle continued

spiritually. We will fight this war, and we will win this war. The question hovers, however, as to what we will look like when we re-enter our border community homes and children return to familiar classrooms. The answer depends on how we perceive ‘normal’ on the day after. Because while so much has been wrested from our collective sense of infallibility and safety, that which remains will determine the rest of the story. A

New York-born Andrea Simantov moved to Israel 29 years ago. She is a small-business owner and both a print and media journalist. Her popular podcast, “Pull Up a Chair,” is produced by Israel News Talk Radio. She can be reached at andrea@israelnewstalkradio.com.

David Schanzlin, M.D.

Michael Gordon, M.D.

Julio Echegoyen, MD.

David Ge en, O.D. Garrett Pennell, O.D. Wendy Gross, O.D.

Alison Gordon, M. D.

FEATURING THE MUSIC OF JENNIFER LOPEZ, BEYONCÉ, KATY PERRY, AND MORE RAISING VOICES WITH THE AMAZING SAN DIEGO WOMEN’S CHORUS AND CORO DIVERSIDAD TIJUANA

MATZA MAMA

by Lisa McGuigan temeculatots@gmail.com

An Enchanting Day in Temecula

Temecula is known for its charming downtown (Old Town), beautiful hot-air ballooning adventures, idyllic weather and awardwinning wineries nestled in 3,000 acres of picturesque wine country, but that’s only the beginning. The community’s diverse mix of family-friendly activities and unique businesses make Temecula a getaway you will want to have on repeat. From charming shops to seasonal berry picking and wine tasting, Temecula is a delightful escape for families and couples alike. Here’s how to make the most of your Temecula adventure:

Soar the Sky on a Hot-Air Balloon Adventure

Soar over stunning vineyards and rolling hills on a one-of-a-kind hot-air balloon experience. This is an early (very early) morning adventure and is best for families with older children. Flights are available year-round (at sunrise only) due to afternoon and evening winds. Expect to spend between 60–75 minutes on your flight, and don’t forget your camera.

Hike Harveston Loop

For young hikers, Harveston Lake Loop is an easy 0.8-mile loop trail. Generally considered an easy route, it takes an

average of 22 minutes to complete. The trail is open year-round and is beautiful to visit anytime. The 17-acre park is surrounded by the beautiful Harveston Master Planned Community. During the summer, you can rent pedal boats off the dock or enjoy a relaxing lakeside picnic.

Discover Science and Search for Hidden Pickles at Pennypickle’s Workshop

With more than 7,500 square feet of hands-on inventions, gadgets and experiments, kids won’t realize they’re learning while exploring Pennypickle’s Workshop. Located in the heart of

FROM LEFT:

Sam Hicks Monument Park, Pennypickle’s Workshop, Lorimar Winery owner Mark Manfield.

Old Town Temecula, Pennypickle’s Workshop (formerly called the Imagination Workshop) is an awardwinning museum and winner of the Nickelodeon Networks’ Parents’ Pick Award for Best Museum and Best Birthday Party Place. Don’t miss the library, which boasts a secret passage into the mysterious black light maze room by way of one very cool fireplace.

Visit Temecula Museum and Sam Hicks Monument Park

The Temecula Valley Museum has something to offer everyone. Exhibits represent life in the Temecula Valley

through time and different cultures that influenced the development of the area. Displays contain handcrafted artifacts, cultural items, ranching and farming equipment, documents, photographs and more. Exhibits depict key stories, including the Luiseno Indians, the Mission San Luis Rey period, establishment of the ranchos, and transportation influences, including the stagecoach and railroads.

What’s most unique about The Temecula Valley Museum is the playful interactive discovery area for children. Little visitors are sure to enjoy hands-on learning experiences that take place in a “street setting” and include a general store, dress shop, photographer’s studio, ride-a-pony station and more. Following your visit, check out Sam Hicks Monument Park, which sits directly outside the museum.

Spend the Afternoon at Vail Headquarters

Vail Headquarters is a place that brings the community together, introduces visitors to the local heritage and welcomes everyone to enjoy the best of today’s Temecula. Thanks to decades of preservation and restoration efforts, Vail HQ is a living historic park and destination for restaurants, boutique shopping and seasonal events. Sunday is typically a great day to visit as the ever popular “Sunday Funday” takes place weekly.

Stop by The Craft House (open TueSun) and paint a pre-sketched canvas, or select a blank canvas and let your creativity run wild. Kids and adults can also choose from various “make and take” projects like wood decor, string art, macrame and more.

Toast the Day at a Jewish-owned Winery

Lorimar Winery, a Tuscan-style winery in the heart of the Temecula Valley, features breathtaking views of Mount Palomar and the Santa Ana Mountains. Beyond their award-winning wine,

Lorimar Winery is a cultural haven that reflects Jewish owner Mark Manfield’s passion for art and photography. The winery frequently hosts art exhibitions and musical performances, creating a lively and vibrant atmosphere for locals and visitors alike. Manfield’s Jewish heritage is also celebrated through special events and partnerships, including an annual Hanukkah celebration.

Dine at a Noteworthy Restaurant

Leoness Cellars Restaurant, nestled within the scenic vineyards of Temecula Valley, offers an exquisite dining experience that perfectly complements its award-winning wines. Known for its farm-to-table approach, the restaurant sources fresh, local ingredients to craft a menu that celebrates the flavors of the region. The elegant, rustic ambiance of the restaurant, paired with its breathtaking views of the vineyards, makes it an ideal destination for both casual dining and special occasions.

The Gambling Cowboy, located in the heart of Old Town Temecula, brings the charm and spirit of the Old West to life with its unique blend of fine dining and rustic ambiance. The warm, inviting atmosphere is accentuated by vintage Western décor, offering guests an authentic glimpse into the past.

Whether you’re exploring the quaint shops of Old Town, attending a lively festival, or simply enjoying a leisurely wine tasting, Temecula promises a delightful experience that captures the essence of Southern California’s wine country. Come for the wine, stay for the community, and leave with unforgettable memories. Where will your Temecula adventure take you first? A

Lisa McGuigan is an adventure-loving Jewish mama located in the Temecula Valley. She is also a co-founder of Jewish Together Temecula Valley, and creator of @temeculamama—a digital guide highlighting family-friendly fun in Southern California and beyond.

Highlighting the Flavors of Little Italy

by Makayla Hoppe

What started as the tuna cannery capital of the West Coast has blossomed into the culinary and cultural center of downtown San Diego. Little Italy’s restaurants, architecture and events have made the neighborhood a destination for tourists and locals alike. Chris Gomez, district manager of The Little Italy Association of San Diego, spoke about the neighborhood’s contributions to San Diego’s food scene.

For 16 years, the Taste of Little Italy has allowed the neighborhood’s restaurants to showcase their menus. This year’s event was held on June 18 and 19.

“People purchase a passport— a ticket — which is basically a roadmap that tells them where to go to get samples from the various restaurants,” Chris said. “It also highlights some entertainment vignettes that we have that kind of help people keep the tempo as they are walking through getting their food and beverages.”

Restaurants volunteer their participation and offerings, which allows The Little Italy Association of San Diego

The neighborhood delivers another foodie haven with its twice-weekly farmers’ market, known as the Little Italy Mercato.

to raise money to help revitalize and beautify the neighborhood.

Notable restaurants featured in the Taste of Little Italy include the work of Sam the Cooking Guy, a local fan favorite who has made Little Italy his home base for many years. Sam’s restaurants are Samburgers (hearty and overstuffed burgers), Not Not Tacos (tacos featuring flavors from countries all over the world), Coo Coo’s Nest (crispy chicken

sandwiches), and his newest spot, Basta! (creative takes on Italian classics).

“Slowly but surely, Sam has definitely [established] a strong foothold within the piazza because of his participation in the Little Italy food hall, but also now with this new concept of Basta!, which was originally Graze,” Chris said.

Graze, Sam’s first take on the restaurant, was a tapas-style eatery featuring small bites and beverages.

“They amended the concept of Graze and now made it more of a restaurant versus a bar with charcuteries and flatbreads. Now, it’s a full sit-down dining experience,” Chris said.

Basta! takes classic Italian dishes and gives them new and inventive twists. One notable dish is the Italian Chicken & Waffles, which includes roasted chicken, lemon, capers, onions, Castelvetrano olives and a polenta waffle.

In addition to the many restaurants throughout Little Italy, the neighborhood delivers another foodie haven with its twice-weekly farmers’ market, known as the Little Italy Mercato.

The farmers’ market is held every Saturday from 8:00 a.m. to 2:00 p.m.

Little Italy

on West Date Street from west of Kettner Boulevard to Front Street and every Wednesday from 9:30 a.m. to 1:30 p.m. for 3 blocks from Kettner Boulevard to State Street.

“We started the Little Italy Mercato over 15 years ago, and the idea was to create a sustainable outdoor grocery store with organic foods, flowers and some artisanal handmade products,” Chris said. “The idea behind it was that there’s really not a grocery store downtown, but also to get more farm-to-table opportunities to our residents of Little Italy and also people that come from the rest of downtown to enjoy the market.”

According to Chris, the market is “carefully crafted and curated to be more of a European-style market.” There are fresh cheeses, produce, poultry, fish and more.

The Wednesday market was designed with chefs in mind, whereas the Saturday market is larger and focused more on the general public. However, both times welcome anyone and everyone to visit and enjoy.

Whether you’re visiting one of the many restaurants or finding fresh produce for dinner, Little Italy’s abundance of food is sure to satisfy any palette. The neighborhood has worked hard to hold on to the history and culture of the area and has solidified itself as one of the most interesting parts of San Diego. A

San Diego and Temecula Wineries & Tasting Rooms

compiled by Makayla Hoppe

SAN DIEGO

Abnormal Wine Co.

16990 Via Tazon #123 San Diego, CA 92127 (858) 618-2463 abnormal.co

Alpenglow Winery

18011 Bluegrass Rd. Ramona, CA 92065 (760) 504-1456 alpenglowwinery.com

Altipiano Vineyard & Winery

20365 Camino Del Aguila Escondido, CA 92025 (760) 839-7999 altipianovineyard.com

Barrel Riot Winery 13625 Midland Rd. Poway, CA 92064 (858) 231-4000 barrelriot.com

Bernardo Winery

13330 Paseo Del Verano Norte San Diego, CA 92128 (858) 487-1866 bernardowinery.com

Blue Door Winery

4060 Morena Blvd. San Diego, California 92117 (858) 274-4292 thebluedoorwinery.com

Buonvino Urban Winery 8680 Miralani Dr. San Diego, CA 92126 (619) 335-5419 buonvino.us

Carruth Cellars

118 S. Cedros Ave. Solana Beach, CA 92075 (858) 847-9463 carruthcellars.com

Charlie & Echo 8680 Miralani Dr. #125 San Diego, CA 92126 (877) 592-9095 charlieandecho.com

Chuparosa Vineyards 910 Gem Ln. Ramona, CA 92065 (760) 788-0059 chuparosavineyards.com

Cordiano Winery 15732 Highland Valley Rd. Escondido, CA 92025 (760) 469-9463 cordianowinery.com

Correcaminos Vineyard & Winery

1941 Lilac Rd. Ramona, CA 92065 (760) 315-7444 correcaminosvineyard.com

Crystal Hill Vineyard 24067 E. Old Julian Hwy. Ramona, CA 92065 (760) 440-5229 crystalhillvineyard.com

Deerhorn Valley Vineyards 2516 Honey Springs Rd. Jamul, CA 91935 (619) 468-0030 deerhornvalleyvineyards.co

Domaine Artefact Vineyard & Winery 15406 Highland Valley Rd. Escondido, CA 92025 (760) 432-8034 domaineartefact.wine

Edwards Vineyard & Cellars 26502 CA-78 Ramona, CA 92065 (760) 788-6800 edwardsvineyardandcellars.com

Espinosa Vineyards & Winery

15360 Bandy Canyon Rd. Escondido, CA 92025 (619) 772-0156 espinosavineyards.com

Forgotten Barrel Winery

1120 W. 15th Ave. Escondido, CA 92025 (888) 620-8466 forgottenbarrel.com

continues on next page >>

FruitCraft – Fermentery & Distillery

1477 University Ave.

San Diego, CA 92103 (877) 484-6282 fruitcraft.com

Granite Lion Cellars

2801 Jamul Highlands Rd. Jamul, CA 91935 (619) 669-2982 granitelioncellars.com

Hawk Watch Winery

27054 Chihuahua Valley Rd. Warner Springs, CA 92086 (951) 326-0698 hawkwatchwinery.com

Highland Valley Vineyards 15412 Bandy Canyon Rd. Escondido, CA 92025 (858) 531-6589 highlandvalleyvineyards.com

Hillside Ranch Vineyards 14169 Hillside Dr. Jamul, CA 91935 (619) 540-9472 hillsideranchvineyard.com

Hungry Hawk Vineyards & Winery

3255 Summit Dr. Escondido, CA 92025 (760) 489-1758 hungryhawkvineyards.com

Koi Zen Cellars

12225 World Trade Dr. Ste. P San Diego, CA 92128 (858) 381-2675 koizencellars.com

La Finquita Winery & Vineyard 23123 Vista Ramona Rd. Ramona, CA 92065 (760) 896-4014 lafinquitawinery.com

LJ Crafted Wines

5621 La Jolla Blvd. San Diego, CA 92037 (858) 551-8890 ljcraftedwines.com

Menghini Winery 1150 Julian Orchards Dr. Julian, CA 92036 (760) 765-2072 menghiniwinery.com

Mia Marie Vineyards

15036 Highland Valley Rd. Escondido, CA 92025 (760) 215-9132 miamarie.com

Milagro Farm Vineyard & Winery

18750 Littlepage Rd. Ramona, CA 92065 (760) 800-3184 milagrowinery.com

Mission Cellars Urban Winery

14053 Midland Rd. Poway, CA 92064 info@missioncellars.net missioncellars.net

Négociant Winery

1263 University Ave. San Diego, CA 92103 (619) 535-1747 negociantwinery.com

Oddish Wine

5322 Banks St. San Diego, CA 92110 (858) 205-1328

oddish.wine

Orfila Vineyards & Winery 13455 San Pasqual Rd. Escondido, CA 92025 (760) 738-6500 - Ext. 315 orfila.com

Pali Wine Co. 2130 India St. San Diego, CA 92101 (619) 569-1300 paliwineco.com

Pearson Brothers Honey Winery 7123 Dehesa Rd. El Cajon, CA 92019 (619) 370-4507 pearsonbroswinery.com

continues on page 30 >>

The Vineyard Rose restaurant at South Coast Winery in Temecula.

Seacrest Foundation’s ‘In Spirit’ Gala Is Sure to Delight

by Susan Edelstein

This year’s Seacrest Gala will be in spirit rather than in person.

The Women’s Auxiliary invites the entire San Diego Jewish community to their “Together Wherever In Spirit Gala and Online Auction.” The Gala can take place on any date and anywhere you choose, so gather friends and family to celebrate 80+ years of Seacrest’s love and support for members of our senior community. Your generous gifts will have an even greater impact as the costs of this event are minimal compared to an in-person event, and your donations will be matched up to $250,000 by a very grateful family! The online auction

will take place July 22-26, so no matter where you are, you can take part in this special event and make a difference in the lives of our seniors.

This year’s co-chairs are Linda and Wayne Otchis, who have been members of the Seacrest family since 2005, when Wayne’s mother began her independent living at Seacrest. Wayne, who is also Seacrest’s board president, credits his mother’s rich and rewarding senior years (she reached age 100!) to the extraordinarily supportive staff as well as to her own feisty spirit. When asked about his mother’s most enjoyable activities or events at Seacrest, he said,

“My mom loved the interaction in the dining room with her tablemates, the bingo games (which Wayne hosted), the daily crossword and jumble puzzle discussions, the outings to local parks and beaches, the beauty parlor and sitting in the garden on a sunny day. She loved all the holiday parties, especially New Year’s Eve and the casino nights.”

So, as Wayne says, pay it forward and make a difference in the lives of Seacrest’s residents and families today and tomorrow. Your participation matters. A

Wineries continued

Principe di Tricase Winery

18425 Highland Valley Rd. Ramona, CA 92065 (858) 260-8131 pineandwine.com

Quigley Fine Wines

1551 Fourth Ave. Ste. 101 San Diego, CA 92101 (619) 795-7043 quigleyfinewines.com

Ramona Ranch Vineyard & Winery 23578 CA-78 Ramona, CA 92065 (760) 789-1622 ramonaranchwines.com

Rancho Guejito Vineyard

17224 San Pasqual Valley Rd. Escondido, CA 92027 (800) 677-8887 ranchoguejitovineyard.com

Rustic Ridge Vineyards

15262 Lyons Valley Rd. Jamul, CA 91935 (619) 251-7115 rusticridgevineyards.com

San Pasqual Winery (619) 462-1797 sanpasqualwinery.com

La Mesa Tasting Room 8364 La Mesa Blvd. La Mesa, CA 91942

Seaport Village Tasting Room 805 W. Harbor Dr. San Diego, CA 92101

Shadow Mountain Vineyards 34680 Hwy. 79 Warner Springs, CA 92086 (760) 782-0778 shadowmountainvineyards.com

Sky Valley Cellars 16729 Sky Valley Dr. Ramona, CA 92065 (760) 896-2685 skyvalleycellars.com

Speckle Rock Vineyards 16138 Highland Valley Rd. Escondido, CA 92025 (760) 789-1287 specklerockvineyards.com

Trevi Hills Winery 13010 Muth Valley Rd. Lakeside, CA 92040 (619) 443-0583 trevihillswinery.com

Turtle Rock Ridge Vineyard Winery 18351 Woods Hill Ln. Ramona, CA 92065 (760) 789-5555 turtlerockridge.com

Vineyard Grant James 25260 E. Old Julian Hwy. Ramona, CA 92065 (760) 206-3481

vineyardgrantjames.com

Volcan Mountain Winery 1255 Julian Orchards Dr. Julian, CA 92036 (760) 765-3267 volcanmountainwinery.com

The complete list, including Temecula wineries is online at sdjewishjournal.com and issuu.com/sdjewishjournal.

continues on page 34 >>

Oak Mountain Winery in Temecula.

Local Girl Makes Good — Dinner Parties!

by Susan Edelstein

When I was a kid and my parents were throwing a dinner party, my sister and I knew to make ourselves scarce. My mother wanted everything to be perfect, and she worked hard to make that so, but that brewed stress in the atmosphere and we couldn’t wait for the party to finally get underway.

Natasha Feldman could have been a great influence on my mother if only her cookbook had been available then. Natasha’s “The Dinner Party Project” is a cookbook that focuses on the pure loveliness of gathering together and sharing food without the need for perfection. SDJJ had a few questions for Natasha on hosting a stress-free dinner party.

SDJJ: You say, “I make recipes for humans who eat.” Already, this feels comfortable. How important is comfort to you when throwing a dinner party?

Natasha Feldman: It is the most important. No one comes over expecting the greatest meal of their lives; they come for comfort, friendship and a good time. The more relaxed you are, the more relaxed your guests will feel.

SDJJ: What is your definition of Martha Stewart syndrome?

SDJJ: You also say that dinner parties are for gathering and sharing joy. Does this take some pressure off the food being the main event?

NF: You would be surprised how many people tell me that they would love to have people over, but they can’t cook. People in their 20s to 40s are 30% less likely to have people over for dinner because of this. Reminding people that food isn’t the driver of a fun dinner really makes people rethink their understanding of having people over.

NF: When I was growing up, I had friends whose parents would absolutely lose it before dinner parties; they warmed plates, served each guest, and ironed linens. If people were coming over, everything had to be perfect, an expression of their best selves. This is Martha Stewart Syndrome, the feeling that if you are going to have people over, you have to wow them with your culinary table- setting prowess rather than giving friends a place to show up and have a good time. This was the impetus for writing “The Dinner Party Project,” to help people find a way of having people over that was totally comfortable for them. Everyone can be an excellent dinner party host, even if you don’t cook a thing!

on next page >>

The Dinner Party Cookbook, by Natasha Feldman.

Everyone can be an excellent

SDJJ: Describe your journey from culinary school dropout to private chef to cooking show host.

NF: I have always loved using recipes and dishes to tell stories; food is so much more than the dish you see in front of you. From the person who grew the ingredients to the artisans who made the plate you eat from to the story of the person who made it for you in the kitchen. Even in culinary school, I knew I wanted to work in food media. A job opportunity came along while I was in school, so I said, “see ya later,” thinking I would go back in the future and finish, but that day hasn’t come yet! Telling stories with food has meant so many things since I started working, from catering people’s weddings, making people’s daily meals, food styling for commercials, hosting and producing food TV, and, of course, writing. I love it all!

SDJJ: Do you have a favorite season for foods? For hosting dinner parties?

NF: Summer! I love eating outside and the bounty of summer produce. It’s the time of year when you have to put in the least effort to get the most delicious of

dinner party host, even if you don’t cook a thing!

meals since the ingredients are so sweet and juicy. All the salads in “The Dinner Party Project” get made on repeat over the summer months.

SDJJ: Congratulations on being named the LA Times Best Cookbook of 2023, and on your TV appearances, and on your Warwick’s book signing! What has your success meant to you?

NF: THANK YOU! Success to me has meant the ability to keep doing what I love. Working freelance in an industry without a clear path to sustainable income is rough, but with each accolade, it gets a little easier and less terrifying.

SDJJ: My favorite quote of yours is, “Dinner parties are central to my life and have helped me build lifelong friendships and meaningful community.” Please describe the emotional benefits of dinner parties.

NF: Oh gosh, they are numerous. People who experience regular loneliness are just as likely to die prematurely as a person who smokes a pack of cigarettes each day. Isn’t that wild? Building and maintaining a community can be hard as your life becomes more hectic, but if you find a way to do it that isn’t too large of a lift, and that brings you joy, it becomes nothing but an additive.

Dinner parties bring a sense of belonging, a sense of shared experience, closeness, it helps humanize people with differing opinions than you, and creates a moment to slow down, take stock of what’s important. I like to think of dinner parties as non-denominational any day of the week Shabbat dinner. A

SPECIAL TO THE SAN DIEGO JEWISH JOURNAL

Hershey Felder World Premiere Production Coming to San Diego’s Balboa Theatre In August

Hershey Felder will bring “Rachmaninoff and the Tsar” to the Balboa Theatre in downtown San Diego in his first new musical play in five years and, for the first time, play opposite another artist.

Having safely left Russia during the 1917 revolution, legendary pianist and composer Sergei V. Rachmaninoff made his home in the United States. In 1942, at the age of 68, he received American citizenship and bought

a home in Beverly Hills, but his native home remained in his soul. Six months thereafter, a terminal illness brought forth the memory of a longago encounter with Russia’s last Tsar, Nicholas II, and the Tsar’s daughter, the Grand Duchess Anastasia, a memory that would haunt him until his very last day.

In a performance format made famous by Hershey Felder, “Rachmaninoff and the Tsar” stars

Hershey Felder in the role of Sergei Rachmaninoff, playing opposite British-Italian Jonathan Silvestri, in the role of Tsar Nicholas II. “Rachmaninoff and the Tsar” features the music of Sergei V. Rachmaninoff with a book by Hershey Felder.

Tickets on sale now for August 27-31. Visit sandiegotheatres.org for tickets and additional information.

Witch Creek Winery

2906 Carlsbad Blvd. Carlsbad, CA 92008 (760) 720-7499 witchcreekwinery.com

Woof’n Rose Winery & Vineyard

17073 Garjan Ln. Ramona, CA 92065 (760) 788-4818 woofnrose.com

TEMECULA

Akash Winery & Vineyards

39730 Calle Contento Temecula, CA 92591 (951) 888-1393 akashwinery.com

Altisima Winery

37440 De Portola Rd. Temecula, CA 92592 (951) 422-2525 altisimawinery.com

Avensole Winery

34567 Rancho California Rd. Temecula, CA 92592 (951) 252-2003 avensolewinery.com

Baily Vineyard & Winery

33440 La Serena Way Temecula, CA 92591 (951) 676-9463 bailywinery.com

Bel Vino Winery

33515 Rancho California Road Temecula, California 92591 (951) 676-6414 belvinowinery.com

Bottaia Winery

35601 Rancho California Rd. Temecula, CA 92591 (951) 365-3388 bottaiawinery.com

Briar Rose Winery

41720 Calle Cabrillo Temecula, CA 92592 (951) 308-1098 briarrosewinery.com

Callaway Vineyard & Winery

32720 Rancho California Rd. Temecula, CA 92591 (951) 676-4001 callawaywinery.com

Chapin Family Vineyards

36084 Summitville St. Temecula, CA 92592 (951) 506-2935 chapinfamilyvineyards.com

Cougar Vineyard & Winery

39870 De Portola Rd. Temecula, CA 92592 (951) 491-0825 cougarwinery.com

Danza del Sol Winery

39050 De Portola Rd. Temecula, CA 92592 (951) 302-6363 danzadelsolwinery.com

Doffo Winery

36083 Summitville St. Temecula, CA 92592 (951) 676-6989 doffowines.com

Europa Village Wineries & Resort 41150 Via Europa Temecula, CA 92591 (951) 506-1818 europavillage.com

Falkner Winery

40620 Calle Contento Temecula, CA 92591 (951) 676-8231 falknerwinery.com

Fazeli Cellars

37320 De Portola Rd. Temecula, CA 92592 (951) 303-3366 fazelicellars.com

Foot Path Winery

36650 Glen Oaks Rd. Temecula, CA 92592 (951) 265-9951 footpathwinery.com

Frangipani Estate Winery

39750 De Portola Rd. Temecula, CA 92592 (951) 699-8845 frangipaniwinery.com

Gershon Bachus Vintners

37750 De Portola Rd. Temecula, CA 92592 (877) 458-8428 gershonbachus.com

Halter Ranch Temecula

41300 Ave Biona Temecula, CA 92591 (805) 226-9455 halterranch.com

Inn at Churon Winery

33233 Rancho California Rd. Temecula, CA 92591 (951) 694-9070 innatchuronwinery.com

Leoness Cellars

38311 De Portola Rd. Temecula, CA 92592 (951) 302-7601 leonesscellars.com

Lorenzi Estate Vineyards & Winery

36095 Monte De Oro Rd. Temecula, CA 92592 (951) 506-1300 lorenziestatewines.com

Lorimar Vineyards & Winery

39990 Anza Rd. Temecula, CA 92591 (951) 694-6699 lorimarwinery.com

Lumiere Winery

39555 Calle Contento Temecula, CA 92591 (951) 972-0585 lumierewinery.com

Masia de la Vinya Winery

40230 De Portola Rd. Temecula, CA 92592 (951) 303-3860 masiadelavinya.com

Maurice Car’rie Winery

34225 Rancho California Rd. Temecula, CA 92592 (951) 676-1711 ultimatevineyards.com

Miramonte Winery

33410 Rancho California Rd. Temecula, CA 92591 (951) 506-5500 miramontewinery.com

Monte De Oro Winery

35820 Rancho California Rd. Temecula, CA 92591 (951) 491-6551 montedeoro.com

Mount Palomar Winery

33820 Rancho California Rd. Temecula, CA 92591 (951) 676-5047 mountpalomarwinery.com

Oak Mountain Winery

36522 Vía Verde Temecula, CA 92592 (951) 699-9102

oakmountainwinery.com

Palumbo Family Vineyard & Winery

40150 Barksdale Cir. Temecula, CA 92592 (951) 676-7900 palumbowines.com

Peltzer Winery

40275 Calle Contento Temecula, CA 92591 (951) 888-2008 peltzerwinery.com

Ponte Family Estate Winery

35053 Rancho California Rd. Temecula, CA 92591 (951) 694-8855 pontewinery.com

Robert Renzoni Vineyards & Winery

37350 De Portola Rd. Temecula, CA 92592 (951) 302-8466 robertrenzonivineyards.com

Somerset Vineyard & Winery

37338 De Portola Rd. Temecula, CA 92592 (951) 365-5522 somersetvineyard.com

South Coast Winery Resort & Spa

34843 Rancho California Rd. Temecula, CA 92591 (855) 821-9431 southcoastwinery.com

Thornton Winery

32575 Rancho California Rd. Temecula, CA 92591 (951) 699-0099 thorntonwine.com

Vitagliano Vineyards & Winery

36101 Glen Oaks Rd. Bldg. D Temecula, CA 92592 (951) 694-8466 vitaglianowines.com

Wiens Family Cellars

35055 Via Del Ponte Temecula, CA 92592 (951) 694-9892 wienscellars.com

Wilson Creek Winery

35960 Rancho California Rd. Temecula, CA 92591 (951) 699-9463 wilsoncreekwinery.com

Rancho Guejito Vinyard in Escondido.

PHOTOS BY JEFF WHITLEY AND NATASHA WREN.

Uniquely Beautiful Sweets by NatSweets

by Susan Edelstein

At my daughter-in-law Katie’s recent baby shower, one of her friends gifted her a large box of the most precious cookies I’ve ever seen, in the shapes of rattles, carriages and blanket-wrapped babies, all decorated in blue and white and tied up with ribbons. After many oohs and aahs, the cookies proved to be as delicious as they were beautiful.

Natasha Wren has been a cookie lover all of her life. She has fond childhood memories of Mrs. Fields’ chocolate chip cookies with walnuts, and at age 7, she got her first cookbook, and, with her mother’s assistance, the cookie baker began to blossom. Later, after taking a few baking classes, Natasha focused on sugar cookies and began experimenting and testing different ingredients. After some trial and error, her delicious and beautiful royal icing cookies were born. With Natasha’s artistic background, her

With Natasha’s artistic background, her cookies became stunning little works of art, almost too pretty to eat — almost!

cookies became stunning little works of art, almost too pretty to eat — almost! Natasha worked many markets, events and meet-and-greets over the years to get her brand out there, gain

exposure and grow her business. She began NatSweets in 2011, and with social media exposure and cookie orders from celebrities like Kylie Jenner, her business grew right out of her kitchen and into her own brick-and-mortar bakery in Santee.

Since opening her bakery, Natasha has created many more unique, gourmet cookies and walk-in customers are delighted by the beauty and variety of the cookies in the case, many in her signature teal color. Her baking team currently consists of two bakers and four very skilled decorators, up to the most challenging orders. Natasha believes it is important to keep up with trends and keep creating. She takes great pride in her unique, custom cookies and is always thrilled to see her customers so happy with their NatSweets experience. A

La Jolla Music Society SummerFest 2024

LJMS’s SummerFest returns to The Conrad, bringing the finest musicians in the world to La Jolla for four weeks of exciting concerts. Music Director Inon Barnatan, returning for his sixth year, has created an exciting program titled “Inside Stories.” With an incredible lineup of artists from around the world, we’re diving straight into stories that cover everything life throws at us — be it resilience, heartbreak, love, scandal or victory.

SummerFest continues through August 24. For August’s performances, visit TheConrad.org, or call 858-459-3728. A

OPENING NIGHT:

A DEAL WITH THE DEVIL

FRIDAY, JULY 26 · 7:30 PM

LISZT: Mephisto Waltz No. 1, S.514

TARTINI: Sonata in G Minor for Violin and Continuo “The Devil’s Trill”

PAGANINI: Caprice No. 24 in A Minor

STRAVINSKY: L’Histoire du Soldat (The Soldier’s Tale)

DANSE MACABRE

SATURDAY, JULY 27 · 7:30 PM

YSAŸE: Violin Sonata No. 2 in A Minor “Obsession”

SAINT-SAËNS: Danse Macabre for Violin and Piano, Op. 40

MARTIN BUTLER: Dirty Beasts

THOMAS ADÈS: Catch

RAVEL: La Valse for Two Pianos

SCHUBERT: String Quartet in D Minor, D. 810 “Death and the Maiden”

PASSIONS AND STORMS

SUNDAY, JULY 28 · 3 PM

JANÁČEK: String Quartet No. 1 “Kreutzer Sonata” Selections from On an Overgrown Path Violin Sonata

THOMAS ADÈS: Suite from Tempest for Violin and Piano

BEETHOVEN: Kreutzer Sonata, Op. 47 (arr. for string quintet)

MIDWEEK MASTERWORKS: AMADEUS

WEDNESDAY, JULY 31 · 7 PM

Excerpts from PETER SHAFFER’S “Amadeus”

MOZART: Serenade No. 10 for Winds “Gran Partita”

LJMS SummerFest 2023. PHOTO BY KEN JACQUES.

Local Arts

BY EILEEN SONDAK

LA JOLLA PLAYHOUSE

lajollaplayhouse.org

La Jolla Playhouse is winding down its world premiere of “The Ballad of Johnny and June,” a musical based on the lives of country music’s royal couple, Johnny Cash and June Carter. The show is set to close on July 7

Following at the Playhouse on July 23 is the world premiere of “Derecho,” a play dealing with tensions between two sisters that boil over on a stormy night. This new dramatic work demonstrates how Latino values conflict with America’s ever-changing definition of success. “Derecho,” slated for the Forum Theater, will run through August 18.

LAMB’S PLAYERS THEATRE

lambsplayers.org

The Lamb’s Players is showcasing “The 25th Annual Putnam County Spelling Bee” for a summer run. The show stays in Coronado through August 18, delivering laughs by way of a grade school competition. The multi-award-winning show (performed by adults) is one of the funniest musicals around.

CYGNET THEATRE

cygnettheatre.com

Cygnet Theatre is ready to unleash “tick, tick…BOOM!” — an intimate and uplifting musical that gets to the heart of creating theater and fulfilling a dream. The show (by Jonathan Larson, celebrated composer of “Rent”) will inhabit Cygnet’s Old Town Theatre July 3 through August 4.

LAMB’S PLAYERS: “25th Annual Putnam County Spelling Bee.”

LA JOLLA PLAYHOUSE: Patti Murin as June Carter Cash and Christopher Ryan Grant as Johnny Cash in “The Ballad of Johnny and June.”

Photo: Rich Soublet II.

THE OLD GLOBE THEATRE

theoldglobe.org

The Old Globe’s Shiley Stage is featuring “Duel Reality,” a high-flying production by the team that amazed audiences with “Passengers.” You can see their latest jaw-dropping theatrical work July 6 through August 4

The Globe’s intimate theater is gearing up for “Ms. Holmes & Ms. Watson –Apt. 2B,” a fascinating reimagining of the most iconic sleuths in literature. This new high-energy play will delight audiences from July 27 through August 18

The Globe’s outdoor theater is in full swing with a landmark adaptation of Shakespeare’s epic history plays. Adapted by The Globe’s own Barry Edelstein, “Henry 6” distinguishes The Globe as only the 11th theater in the

nation’s history to complete the Bard’s canon with the largest Shakespeare production the Tony Award-winning theater has ever produced. The two-part production of this must-

see saga will take over the Festival Stage through September 15, with a sprawling cast and a top-notch design team bringing it all to life. What an achievement!

NORTH COAST REPERTORY THEATRE

northcoastrep.org

North Coast Repertory Theatre is bringing back the most requested return engagement of the past 20 years — “Don’t Dress for Dinner.” This contemporary take on a classic French farce will keep audiences in stitches with sexy hijinks, mistaken identities and general mayhem, July 17 through August 18

BROADWAY SAN DIEGO

broadwaysd.com

Broadway San Diego is offering “Peter Pan,” a show for the whole family, when it returns to the Civic Theatre July 30 through August 4 The Broadway musical, based on the beloved children’s story, is the perfect way to introduce the small-fry set to the joys of musical theater.

BROADWAY SAN DIEGO: (from L) Nolan Almeida as Peter Pan, Cody Garcia as Captain Hook, Hawa Kamara as Wendy and the cast of “Peter Pan.”

OLD GLOBE: Cast of “Henry 6.”

Photo: Rich Soublet II.

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Food

by Micah Siva noshwithmicah.com

Bagel Spiced Tomato Galette

If you are looking for a simple but show-stopping dish to celebrate tomato season, make this galette! Galettes are free-form tarts and, while they look impressive, they are a forgiving dish to make all summer long. Instead of fussing over homemade dough, I like to use a shortcut and use store-bought pie crust. I always have one in the freezer for last-minute entertaining. My favorite store-bought pie dough comes from Trader Joe’s; it’s buttery, flaky and the closest to homemade! When choosing tomatoes for this dish, opt for two different colors for maximum wow factor.

SERVES 8

INGREDIENTS:

• 2 large heirloom tomatoes, sliced into ¼ inch rounds

• 1 premade pie crust dough, thawed (approximately 7oz)

• 4 oz chevre

• 4 oz ricotta cheese

• 3 tbsp bagel spice, divided

• 2 tbsp fresh chives, chopped

• 1 tbsp chopped fresh dill

• 1 egg, whisked

• 1 tbsp water

PREPARATION:

1. Preheat the oven to 400F. Line a baking tray with parchment paper.

2. Place the sliced tomatoes on a large plate, and sprinkle generously with salt. Let sit for 10 minutes. Pat dry with a paper towel.

3. In a medium bowl, combine the chevre, ricotta cheese, 2 tsp of bagel spice, chives and dill, mixing until combined.

4. In a small bowl, whisk the egg and water.

5. Roll the dough onto the lined baking tray. Spread the cheese mixture onto the dough, leaving a 1-inch border all the way around. Arrange the tomato slices on top of the cheese and fold the edges of the dough over the edge of the tomatoes.

6. Use a pastry brush to brush the egg over the folded dough and sprinkle with the remaining bagel spice.

7. Bake for 40 to 45 minutes, or until the crust is golden brown. Let cool on the baking tray, and slice to serve

ASK MARNIE

by Marnie Macauley marniemacauley@gmail.com

Follah the Challah

My Dear San Diegans:

On a rerun of my favorite cooking show, “Chopped,” I was horrified to see them repurposing our precious Shabbat delicacy — challah. In the world of Jewish food, to me, challah is holy. A TV show wants to repurpose, go with borscht (never liked it).

“Okay,” you say, “it’s only bread, not the Torah! It’s only TV, not a bar mitzvah.” Well, I confess. I can’t cook. Whenever I tried making matzah balls, I had emergency services on speed dial. “I’m experimenting!” would send my family careening through the screen door like the Roadrunner. When our son was young, I baked one big cookie with his name on top in chocolate bits. To me, this was creative and loving. Did I know it would run together during the baking and emerge looking like a miniature Brezhnev?

“Chopped” to me is like watching the minute waltz — people twirling at warp speed — but with knives. For those of you who are either in a cave or can make a croquembouche like Martha Stewart, there are four contestant chefs given mystery baskets filled with who knows what, and each must prepare an appetizer, main course and dessert with this stuff in the time it takes me to floss. Each round is judged by a panel of chefs so brilliant that I would muck out their chicken coops for a cookie.

Now, I should add that the items in each of the mystery baskets when opened are still a mystery to most humans. When was the last time you ordered Perre e

The [challah] strands, arms intertwined, symbolize love, truth, peace, creation, freedom, harmony, family connection, unity and justice.

Musso (essentially, the snout and feet of a pig)? Or blended huitlacoche, wreckfish and sabudana poha? Sometimes they add bubble gum. The whole purpose is for each contestant to mix, “transform” and “repurpose” this panoply of impossibles. (Did they ever have a purpose?)

On this episode, one of the secret ingredients in the basket to be “repurposed” was challah. Okay, fine... play with me, but do not repurpose my challah! What could they do to “transform” challah?! And more, why would they? I immediately summoned 3,500 years of Jewish history, determined to be defensive (okay, maybe a little offensive).

Jews are masters at imbuing ordinary acts with symbolism. For thousands of years, challah has been our Shabbat and holiday bread, and as for meanings,

challah alone needs a thesaurus. A little history please... The first appearance of the word “challah” is in the Bible (Numbers 15:18-21) as follows, however versions differ: “When you enter the land where I bring you, it shall be that when you eat of the bread of the land, you shall set aside a portion for God. Of the first of your dough, you shall set aside a loaf as an offering; as the offering of the threshing-floor, so you shall set it aside. From the first of your dough, you shall give to God an offering throughout your generations.”

The word “cake” is a translation of the Hebrew word “challah.” The offering or portion of challah that was given to the priests (kohanim) was called the mitzvah of “hafrashat challah”— separating the challah. In the days of the Temple in Jerusalem, Jews were told to separate 1/24th of the dough to give to the kohanim every Shabbat. (I’m the daughter of kohanim, but not one neighbor ever offered me a morsel.) On Shabbat, the two challahs placed on our festive table represent the double portion of manna that fell on Friday, the heavenly bread that fed the Jewish people during their 40 years in the desert. The strands, arms intertwined, symbolize love, truth, peace, creation, freedom, harmony, family connection, unity and justice, following the simultaneous commandments to remember, observe and guard Shabbat (“Shamor” and “Zachor”). Twelve humps recall the miracle of the 12 loaves for the 12 tribes of Israel. Round loaves on

Advice continued

Rosh Hashanah symbolize continuity. Ladder shapes, before the Yom Kippur fast, represent ascending to great heights. On Purim, small triangular loaves represent Haman’s ears. On Shavuot, two oblongs side by side resemble the Tablets of the Law. Next to matzah (and chicken), we Jews have a sacred relationship to challah, this is what makes our world go round.

The word “challah” (hallah plural: challot/halloth/khallos) is also called “khale” (eastern Yiddish, German and western Yiddish), “berches” (Swabian), “barkis” (Gothenburg), “bergis” (Stockholm), “birkata” in Judeo-Amharic, “chałka” (Polish), “colaci” (Romanian),and “kitke” (South Africa). Yet the origin/ etymology of the word “challah” is as mysterious as me trying to bake one from scratch. A few possibilities: challah may derive from the Biblical commandment of “hafrashat challah,” separating the challah for the Kohan or priest. It may also come from the root word “chalal” which means space. The term comes from the Biblical commandment of “hafrashat challah,” or burning a bit to commemorate the destruction of the Temple. It also may come from the word “gal” referring to a circle in Hebrew. Others suggest “challah” may be derived from the amalgamation of “hilu” or “hala,” the Arabic root for “sweet.” “Challah” was the name applied to the bread in South Germany in the Middle Ages when it was adopted by Jews for Shabbat and holidays. John Cooper (“Eat and Be Satisfied”) notes that the first mention was in the 15th century, and the term was coined in Austria. Prior, the bread was called “berches,” a name still used by Jews in some places today.

The prayers and customs that accompany the mitzvah of making challah for the Sabbath are the same the world over, linking the present to the Book of Leviticus when God instructed Moses in the placement of two rows of six challot. On Friday night and holidays, this special, oh-so-delicious bread is also a reminder of the purity of the day of rest, as well as a remembrance of the deprivation of Eastern European Jews who lived on black bread during the week.

Wait! There’s more...tearing vs. slicing. On “Chopped,” I saw them slicing instead of tearing! (I ran for the slivovitz.) So, with this history in mind I watched what they did to OUR challah on “Chopped.” Oy, what they made! I don’t want to see (or understand) challah béchameled, cassoletted, chiffonaded, moled, rouladed, confited, aiolied, rouxed, coulised, ceviched, sabayoned into a pate, or encrouted in something. I don’t want to see white chocolate (which should be an extra sin) using our challah! Worse, recipes for challah and apple stuffed pork loin? With bacon or ham? Quick! The slivovitz! No one, not even geniuses, should be required to repurpose that which has had a purpose to Jews for millennia. Our challah stands alone and, like Judaism, should be taken in one of its many forms, straight, with love and respect for this ever-lasting mitzvah! A

Marnie Macauley, MS, Columbia University, is the founder of Strategic Relationship Thinking: theSRTway.com.