The magic of the West Side Theater

By JULIE ROSE

The West Side Theater is an iconic performing arts venue located in the heart of downtown Newman.

Built in 1940 as a premiere movie house, the locale now features live bands, stage plays and a variety of community arts events.

The West Side Theatre is thriving today as it was in its prime decades ago.

Aug. 1, 1940, was an exciting day in Newman. The day, or rather evening, when the newly constructed movie house named the West Side Theatre was opened to the public with grand anticipation. The comedy film “The Boys From Syracuse” was presented to a full house that opening night. The audience was in awe of the beautiful architecture, art deco design, stadium seating, state of the art lighting and amazing acoustics as they enjoyed the show. From the first sighting of the grand neon marquee, to the illuminated lobby welcoming patrons to the front entrance, to the spectacular grand opening event inside, the whole experience was reported to be phenomenal and one to remember.

The owners of the modern movie house, Charles Gray and James Stephens, continued to bring newly released feature films to the westside community for four decades. The building became a town landmark.

Residents from Newman, Gustine and nearby towns have fond memories of their cinema days at the beautiful West Side Theatre. Those include seeing the novel marquee with the unique square bulletin board that an- nounced the current films. The 45-foot vertical sign that cast light upon the facade with artfully coordinated hues, became a centerpiece of downtown Newman.

Multi-screen movie complexes became popular in the 1980s. The owners of the small town theatre could not keep up with the competition. The Oscar nominated drama “Terms of Endearment” played in Newman on March 29-31, 1984. The tear-jerker was the last English language feature film at the West Side Theatre.

There were attempts to keep the facility running. Spanish films were shown on Sundays for a short time. A skating rink opened in 1988 and stayed open for a few years but eventually closed. The attempt to find a long time solution seemed impossible. The interior of the auditorium had been changed by various business endeavors and the exterior over time lost the brilliance it once had. Something needed to change before the theatre was destroyed and became only a memory of good days gone by.

1995 was the year that change began. A group of hometown performing arts supporting super heroes came up with a plan to reclaim Newman’s shining star.

Farris Larsen, David Larsen, David Reed and Jim Tacheira speerheaded the campaign.

The two key elements were purchasing the building and earning the funds for the restoration. The vision was for the West Side Theatre to be a performing arts center operated by volunteers. All the funds generated through event sales would go directly to the renovation costs. The group knew it would be a long, challenging road but were committed to bringing life back to the venue.

The building was for sale when Farris presented the proposal to the Newman City Council. The city could buy the building and community volunteers would restore the theatre to its original purpose which was to provide entertainment for the Westside community. And that’s what eventually happened.

The city of Newman purchased the building in 1995 as part of their downtown revitalization projects. The volunteers formed a non-profit organization named West Side Theatre Foundation to operate the theatre and restore it.

Farris remembers getting the keys the summer of 1996 and everyone getting to work. The basics were tackled first, enough to get the doors open. Cleaning, deep cleaning, painting, stage building, and seating. The original sloped stadium seating had been removed with the skating rink requiring a flat floor. Cabaret style seating with various tables and chairs were put in place for the first events. And from there, the to-do list of projects were tackled as money came in from ticket sales of local play productions and live concerts.

Returning patrons and performers could see the transformation happening through the years. The art deco style has been “returned” so to speak and the early era ticket booth was restored as well. Some of the improvements are subtle, not noticed right away but the feeling of familiarity is present. “There is always something to be done,” Farris noted.

One project gets done and another begins. Some have a bigger impact than others but all have the same intention-to create the best theatre experience for both the audience and the performers.

For example, replacing the bolstering on the auditorium walls was a huge undertaking well worth the challenge. No more echoing with sounds bouncing off the walls. The acoustics the material provides is priceless. Having the roof redone after rain revealed a huge hole, was definitely a job needed. The city took care of that bill. Grants have helped pay for some costly projects. Funds from a PG&E grant, for example, were used in 2000 to get the neon marquee working again. That was a big night for the westside community, a grand re-opening of sorts after four years of working towards the moment of turning those lights on again. The symbol that the West Side Theatre is back in action.

Since then, volunteers have continued to spend countless hours of their own “spare” time bringing the historic venue back to its original beauty.

Community members offer to use their skills in particular projects, others volunteer to staff event nights as ticket takers, greeters, snack bar crews, bar servers, waiters and waitresses. Volunteers also gather to clean and do odd jobs as needed. All involved are like a big family who enjoy the work they’re doing.

“Performers like coming here because we treat them like part of our family,” Farris shared. She and her husband David Larsen host the visiting performers. “We treat them well. We feed them before the show. We’re genuinely happy they are here,” Farris added. There will always be projects on the to-do list to keep improving the facility. The major electrical project has been completed. The new sound system is done. Next on the list is a lighting upgrade.

People visiting the theatre for the first time would not know the work that has and is being done there. They will see the marquee and make their way inside, be greeted with a smile, get comfortable, order a drink and a snack and enjoy the show.

“I believe both performers and audiences walk through these doors and can feel the magic of this place,” Farris expressed. They leave knowing they’ll be back again.

The first event following the COVID shutdown was in the summer of 2021. David Larsen had booked James Garner- Johnny Cash Tribute. The house was packed and it continued to be for all the shows that year.

“Our attendance was twice the size than any year prior,” Farris remarked. And the trend appears to be staying.

Little by little, booking to booking, ticket to ticket, nearly 30 years of dedicated and selfless community effort, the West Side Theatre is once again the beautiful performing arts venue it was meant to be. ●

If You Go

The theatre is located at 1331 Main St, Newman CA 95360

Phone (209) 862- 4490

Email info@westsidetheatre.org

Follow West Side Theatre on FaceBook for the latest updates on concerts, plays, art exhibits, tickets and more information.

Visit westsidetheatre.org to view a calendar of events and get ticket information.

Please note - tickets purchased at the box office are paid by cash only. Credit card purchases are made online through Ticket Leap.

Upcoming concerts include:

• Unauthorized Rolling Stones Feb. 4

• Chicago The Tribute Feb. 11

• Mariachi Serenade Feb. 18

• Beer Drinkers & Hell RaisersZZ Top Tribute March 4

• Alan Iglesias and Cross FireStevie Ray Vaughn Tribute March 11

• Carnavale- The Santana Tribute March 25

• *House of Floyd- Pink Floyd Tribute April 1

• Doors open at 7 pm; concert at 8 pm

General seating $20; Reserved $25

*General seating $25;

*Reserved $30

The West Side Players will be presenting “The Last Night of Ballyhoo” on the theatre stage at the end of April. Showtime, dates, and ticket prices to be announced soon.

By SARAH LAWSON

Home is where the wine is for Marsella Family Vineyards, which has officially opened the barn doors to invite in visitors and wine aficionados from the surrounding areas. The winery is located at 13480 Orange Blossom Rd., east of Oakdale, and offers a scenic atmosphere to pair with a variety of their in-house wine and an all-inclusive experience for all ages.

Owners John and Kristi Marsella bought the property nine years ago and saw how rocky the soil was and knew that they could either plant potatoes or grapes and decided to go down the grapes route. John, or Farmer John as he is known now, began clearing the land to prepare for the process of planting the grapes. Within a few years of moving in, the vineyards were thriving and the focus turned toward making wine.

The couple had been interested in the wine making business for as long as they can remember they said but the real attraction to the wine scene began when they joined a wine club called Woof Woof 28 years ago. Members of the club would all go together to other vineyards and had the chance to buy plots of vines, learn to pick grapes and how to make the wine.

Kristi found the club during the 25 years she put in working for Gallo. Their four children also have followed the same path, with Kate, 29; Alex, 27; Louie, 24; and Liza, 22, all playing a part in the new family winery venture, spreading the love for family and wine to everyone who comes to visit.

Not only does the family make all sorts of wine but they also are working with other spirits that they hope to incorporate in the future of the vineyard for selling. The first bottles of wine from the family vineyards were for their own consumption or for gifts but that even- tually gave way to bottling and selling, recording their first sale this year. The very first wine they produced was called Angelica, named for a wine made originally by Spanish friars and the Marsella Family version borne out of some neglected vines that a friend offered to Farmer John. To this day it is one of the most popular drinks they offer.

During their grand opening they were selling wine flights that included an enigma white wine 2020, Giorgio red blend 2020, primo vino pinot noir 2020, mission angelica san Giovanni 2021 and mission angelica beelzebob 2021.

The Orange Blossom location, the family believes, sets them up as a great destination for those looking for a relaxing place to visit.

“We are going to have a good local draw and we want that; we want to draw families in to bring their dogs and loved ones and just hang out and have a good time,” Kristi stated.

The kids’ also have their favorites; Kate is partial to the Giorgio, a drinkable and versatile red blend that was named after their late dog. For Louie, it is the Beelzebob, one of the types of

Angelicas, while for Liza it is the Angelicas in general because she prefers a sweet dessert wine.

The winery’s business hours are by appointment or event; they encourage booking the barn for events such as work parties, birthdays or weddings. Bookings can be made by calling Farmer John at 209-602-8031. During your visit, you can enjoy a Full Flight for $10 that includes two-ounce pours of three table wines along with half-ounce pours of two dessert wines. Individual wine tastings are $2 and there are also soft drinks and hot chocolate available for $2 for under age visitors. The Wine Shop on site also features items from local producers and artisans and you can purchase the Marsella Family Vineyards wines by the bottle or by the case.

Everyone in the family agreed that the three best words to describe their winery are joyful, simple and authentic, and Farmer John made sure to add in his own fourth word as ‘family-palooza.’ The best way to keep updated on future events happening at the Marsella Family Vineyards, is through all of their social media such as Instagram: mfvineyards, Facebook: Marsella Family Vineyards and on their website: www.MarsellaFamily. com. ●

By VIRGINIA STILL

The St. Patrick’s Day celebration at Ollie’s Pub in downtown Lodi on March 17 is sure to be awfully good. St. Patrick’s Day is the Pub’s biggest day of the year and falling on a Friday this year the party will be turned up in the 209.

Owners Sean and Ashlee Guthrie and Justin and Dawn O’Byrne partnered up 12 years ago to keep the neighborhood bar on School Street bustling as it has been for over 50 years.

“We are local boys so we decided to take it over and it is where it is now,” said Guthrie. “It keeps growing and it is a machine of itself really. My partner is the Irish one, well I am Irish too but he is full Irish. His dad is from Ireland. We wanted to open up a pub and we saw the advantage and Lodi needed a spot so we just kind of fell into it and started from scratch. We ran it like a business instead of a bar; that is how we are successful.”

In traditional Irish pub fashion, the lighting is low, there is a large Guinness mirror, dark wood throughout, Jameson signs, an assortment of Irish whiskeys and, of course, Guinness on tap. ey o er several Guinness blends like the Blacksmith which is Guinness and Smithwicks, Snakebite with Magners, and the Badger with Smirno Ice.

In their corporation they have over 20 employees and their lead bartender Miguel Razo noted that they are a great company to work for and that they treated everyone like family.

“We have been pretty lucky with the clientele, everyone in Lodi pretty much comes here and knows of it,” stated Guthrie. “Our support system is the best. It is all about the sta . ey do a great job. Our door guys do a great job. It is just a big family here. You are not an employee, you are family.” ey do not have a happy hour nor do they o er food but if “the craic is 90” which is Irish slang for “a fantastic, brilliant time” then Ollie’s Pub is the place to be, especially on St. Patrick’s Day.

“We have really become a destination which is great for the Valley,” remarked Guthrie. “We have been recognized by a lot of the other small little pubs. We do well here as far as recognition and so forth. We have received all kinds of awards. We get a lot of locals that have become family. We sell a lot of Guinness here.” e weeklong celebration will begin with pre-St. Patty festivities including specials with Guinness, Jameson, Proper 12, and Tullamore Dew as well as Irish events leading up to Friday. On Friday, March 17, Ollie’s will open at 8 a.m. with music around noon and by 2 p.m. or 3 p.m. the place will be buzzing with people and it will likely be hard to get in … so get there early. ey will have a bagpipe player and live music. e liquor reps and distributors will be on hand and they will pass out swag. ere will be a whole lot of Irish whiskeys being poured and Guinness being served up as well as Irish car bombs, black and tans and shots. ey also plan to have some food o erings for guests to hopefully prevent getting “ uthered” which is another Irish word that means “very, very, drunk.”

Guthrie shared that his favorite parts of being an owner of Ollie’s are “being a staple of Lodi and the people.”

In the bar industry there are always drink trends and currently energy drinks and alcohol seem to be a real crowd pleaser. At Ollie’s the top three shots are the Superman, Starburst, and Pink Taco. Razo created the Cool-Aid shot that customers can enjoy as well. ey can also make the shots into a drink if that is preferred over taking a shot.

“I like serving drinks,” expressed Razo. “People are my favorite thing about bartending. I have been bartending for 17 years. Come get a perfect Guinness. ey take their Guinness really serious around here.”

Razo explained that there were a couple guys that received a certi cate for serving Guinness the right way and they taught them how to do it.

Ollie’s Pub has a lot of outdoor space for those that would prefer to be outdoors. ey have a patio in front and back and an outdoor venue in the back parking lot. ey o er live music on the weekends which draws a crowd and they have an award-winning Bloody Mary garnished with bacon that is purchased from a local deli.

“We welcome everybody,” mentioned Guthrie. “It is a good spot to hang out. It is not a night club. It is a great drinking establishment.” ● e custom 10-foot doors open into a captivating restaurant with a few di erent seating options including the large family style table, a couple high top tables overlooking the outside patio, or private booths for an intimate date night. e ritzy bar is located in the back with wingback chairs and private booths giving it a real classy cigar lounge feel. e patio area has seating available for those that would like to dine outdoors or enjoy a cocktail.

There is a new steakhouse in the 209 that specializes in bringing an exceptional experience to guests; located in downtown Turlock, this must-visit restaurant is called Cuts Steakhouse. It is truly all in the name as Cuts o ers patrons steak options like the let, ribeye, and Tomahawk along with their choice of preparation, butter compounds, and sides.

Veteran Owner Jerry Powell and Managing Partner Devin Hill collaborated to bring the 209 a high caliber steakhouse like no other. ey did their research, traveling to establishments in Las Vegas, Alaska, Sacramento, and Southern California as well as other places in the surrounding area. is gave life to Cuts in July 2021. ey did extensive upgrades but the bar, restrooms, and kitchen stayed where they were.

“We built and designed something that we wanted to eat at,” said Hill. “So, we went to great lengths. Jerry and I traveled a bit and designed everything from the colors to the chairs, the custom booths, and custom doors. e private booths were purposeful and intentional.”

Bar Managers Chianne Castillo and Joshua Wilson have some premier cra cocktails in the full bar for people to delight in like the Manhattan, Old Fashioned, Bulldog Cooler, dra beers and wines.

“ e folks that we have working in this bar are dedicated to their cra ,” stated Hill. “ ey are serious about it. ey care about it which is very rare in this industry. Our cocktails are remarkably consistent. ey are a good strong pour and down to a science. I think it shines as bright as anything in the Bay area or southern California or major market. I don’t say that lightly.”

Executive Chef Nicolas Patire serves up steaks with three types of preparations, wood re, char-broil, and pan seared. Guests can select black tru e, bone marrow, and herb for their butter compounds to go on their cut of steak. In true steakhouse fashion, the let and ribeye are the top sellers. All Cuts are USDA Prime Beef.

“I wanted to o er three styles of cooking,” Hill pointed out. “So, I could keep coming here and have my favorite cut of steak but with totally di erent preparation styles and butter so you could have in a small section with nine items many di erent varied options and change your plate. I really wanted to give people some options in this culture. You have freedom to choose and build your own plate.”

Hill created the original menu and now it has about 70 percent of the items he created. ere are a variety of options like salads, soups, sandwiches, burgers, pasta, pork, chicken, salmon and specialty meats like Wagyu and 21-day dry aged ribeye. e cooking style and methods are still under Hill’s direction. rough the year-and-a-half they have been open, they have had a few di erent chefs that have made signi cant contributions to the menu.

“I have a particular way I like things done I like them to look a certain way and have a certain texture and be plated a certain way so those rules that I have written stand,” added Hill. “But the creativity that these chefs have far outweighs my abilities or my interest at this point. I try to give the chefs a lot of latitude for specials as long as it looks a certain way and it is the Cuts culture.”

In the spring there will be some changes to the menu due to the seasonal bounty of edibles that will mostly a ect the soups, salads, sides, and desserts. e main entrees will remain the same.

“The thing about food and crafting a plate of food and an experience is that when someone gets a plate of food which is essentially a piece of art that comes from the chef’s hands. They have a very intimate relationship with it because they actually take it inside their body and it nourishes them and feeds them. So, if you can have that experience with a customer where they are happy with the ambiance and the process of their dinner and they love their food, it is a very intimate relationship to have with a client. It is meaningful.”

Front of the house Manager, John Jacob has been with Cuts since September and said that they have a great team and great leadership and a supportive staff that really care.

“People love the steaks,” remarked Jacob. “Eighty-five percent of people order steaks and the showstopper is our Tomahawk. When they carry it out, it is all eyes on the Tomahawk. People share it but we have seen cowboys come in and tear it up by themselves.”

The compliments from customers that they have received like “this is the best steak I have ever had and this place is great, and they love the environment, the service and they are very happy, is very rewarding,” Hill shared.

He added, “It (compliments) is very meaningful for somebody that has put a lot of time and effort in crafting an experience for people. It is very meaningful to both Jerry and I when we hear that kind of stuff.”

They are currently open Tuesday through Saturday for dinner and plan to revamp their brunch offerings by early April. Hill noted that they are open to possibly reintroducing lunch at some point.

“I want people from all sorts of economic walks to be able to take their girlfriend or boyfriend or whatever somewhere nice and have the option to pick what they want,” expressed Hill. “The big 10-foot custom doors I think makes people think expensive. But we really did craft the menu so that it was attainable for a lot of different folks. I was trying to be thoughtful of the average dude.” ●