4L Magazine March 2015

Dont forget to spring forward. BRUNCH STARTS AT 10AM EVERY SATURDAY AND SUNDAY.

barleymash

buck me!

4Lmagazine.com4 4L MAGAZINE | MARCH 2015

Im a student of human nature. Okay, maybe Im just trying to sound sophisticated. Loosely translated, Im a people watcher. I dont mean it from a judgmental standpoint, its just too fun.

Lets all be honest here, there are some strange and amazing people on this planet. And, there are some funky, strange, and unusual cats as well. Like Forrest Gump once said, Life is like a box of chocolates, you never know what youre gonna get.

As I sit here writing this, Im barreling through Texas on a train. You heard me correctly. Im on a train. In Texas. It happens. This might just be the most random, strange trip Ive ever taken.

My buddy and business partner was determined to do something off the wall, fun and different for my birthday. So here I am. The only fixed part of our plan is that we have to be in Miami by Friday for a Spartan race. Yeah ... apparently, I didnt learn my lesson the first time.

Yes, Im one of those people. The lack of a plan is my real plan kind of guy. Its just so much more fun when its an adventure, right?

When we boarded the train in Los Angeles, I thought it would be all about the scenery. I couldnt have been more wrong. Its all about the people, and I mean that sincerely. I love people. Watch-ing them, meeting them and interacting. Some of the best and most interesting stories take place from a bar stool. Or, as I found out, on a train.

It took about 15 seconds, when the cafe/bar manager Merrile came over the loud speaker and started cracking jokes, to figure out this trip would be a little different. Merrile, kind of like our very Meryl from the Belly Up, is absolutely hilarious. Witty and sarcastic, he had us all on our toes the entire first leg, which was 28 hours. We had some great conversations and laughs, most of which was line after line trying to out do one another.

As it turns out, my favorite part of the train is the communal dining. We met some truly awe-some people, but Hollywood was simply all time. He also lived in Austin for a while. He gave us several places to check out, with the obligatory tell them Hollywood sent you.

Hollywood didnt disappoint. I have to admit that I was a bit skeptical, but he wasnt full of B.S., which I thought for sure was at the minimum a good likelihood. There was also Deb, a big time software developer. Deb programmed a robot. And it actually worked. I could go on and on, but I wont. Lets just say if youre a comedian and are in need of material, jump on a train for a few days.

Next month is our music issue. Those of you who know me well know that music moves me, on every level. The past year the meaning has taken a drastic turn, mainly for personal reasons. With that said, Im excited to feature some really cool stuff.

If you like a good indie band, check out the new TV on the Radio album, its amazing. I would also suggest Andrew McMahon in the Wilderness, its super groovy.

Spring is almost here and baseball is almost upon us. Cheers!

4L Magazine is published monthly except Dec/Jan is bi-monthly. The known office of publication is 1880 Diamond St., San Marcos, CA 92078. 4L is published by Known Publishing Group, Inc. All rights reserved. Articles and stories appearing in 4L may not necessarily represent the views and opinions of 4L Magazine. Reproduction in whole or in part without prior written consent is strictly prohibited.

* Fully cultured yet unshaven*FROM THE EDITOR

VOLUME 3 * ISSUE 2 * MARCH 2015

PUBLISHER/EDITORCHRIS LAPHAM

DIRECTOR OF SALES/SENIOR EDITORSTEVE KANG

SENIOR MANAGING EDITORCORY WATERHOUSE

DIRECTOR OF MARKETINGPETE ROCKY

CREATIVE CONSULTANT/PHOTO EDITORJOHN SCHNACK

ONLINE EDITORJERAN FRASER

RESEARCHERALYSSA THOMAS

CONTRIBUTORSMeghan Balser, Mike Mikey Beats Beltran, Hilary Chambers,

Erika Delacruz, Matt Fairbanks, Michelle Lyn, Taj Lyn, Erik Martin, Lara Miller, Bridget Najour, Jeremy Pritchard, Miles Roberson,Jason Stewart, Alyssa Thomas, Max Wettstein, Steve Woods

PHOTOGRAPHERSLauren Fraser, John Schnack, Leigh Castelli

ACCOUNT REPRESENTATIVES Tim Knowles (Senior Account Executive)

Amelia Dolsey, Marissa Goodbody, Teresa Strom

ACCOUNTING Jessica Murphy

4L Magazine1880 Diamond St., San Marcos CA

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4LMAGAZINE.COM Fully cultured, yet unshaven

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DECEMBER 2014

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68 ALL HANDS ON TECH: Lust-worthy gadgets that we all dont need

ON PAR60 GOLF WARS: May The Fore Be With You

BUSINESS62 OPINION: The Crowded Cubicle

GAMBLING56 TIPS: Texas Hold Em

STUNNING SAN DIEGO66 Sarah Shaw

FASHION64 5 Manly Must-Haves

AROUND TOWN76 MARCH EVENTS: Local happenings and things to do

FOOD/DRINK

FITNESS

32 BEATS & EATS: Saiko Sushi and Sake Bar + Timothy Joseph (Part 2)

38 RESTAURANT REVIEW: Davanti Enoteca

40 CRAFTY: Searsucker

44 HAPPIEST HOUR: Lumberyard Tavern Whiskey Club

46 BEER ME: Ballast Point Brewing & Spirits

50 TENDER: Amy Eidschun

52 DISH: Whiskey Maple BBQ Pulled Chicken Sandwich with Red Cabbage Mango Slaw

FEATURES & DEPARTMENTSCONTENTS

CALIFORNIA WINE COUNTRY

SAN DIEGOS TOP SHELF

PADRES SEASON PREVIEW

PAGE 12

PAGE 20

PAGE 28

8 FAST BREAK: March Madness

10 MAX WETTSTEIN: Eggs are Back!

RHYTHM

72 HOT WIRE: Concerts and Show Dates

70 94/9s HILARY: Show Date Picks


FAST BREAKFITNESS

Jason Stewart can be reached through his website at www.ProUniversity.net or by email at [email protected]

BY JASON STEWART

PICK A WINNERMARCH MADNESS

TALENTIm told that legendary mens basket-ball Coach John Wooden was asked, Who is the best coach? to which he answered, The coach with the best players. You dont have to be a basketball prophet to understand that you need players with unique talent, size and athleticism when you go to the big dance. You dont have to have an all NBA potential roster, but it helps.

Take a look at the coach as well. What coaching tree do they come from? Do they have a reputation for being a great leader of young people as well as being intelligent in their strategy? Sometimes how a team acts in adversity late in the regular season can be an indicator of leader-ship. Great college teams keep leads. They know how to stop an opponents momentum and their coach knows how to help them turn tough situa-tions in their favor through strategy and emotion management. You must have talent that can do what others dont understand or simply cant do.

CHEMISTRYPerhaps the most underrated quality of a championship college team is chemistry. This quality is cultivated and grown by expert coaches. It starts in the preseason and continues everyday in practice. It happens during off-court activities and in decisions away from campus.

How can you spot chemistry? When watching a team on television, notice if theres a leader or two who pulls the team together in a huddle without the coachs prompting. When a teammate falls down, do the others run to pick him up? Notice the players on the bench. Are they into the game, cheering and genuinely happy even though they are not on the court at the time? Lets not forget chemistry between coach and players. Have you noticed the coach that started the season fussing and being demonstra-tive toward his players, but now is having calm discussions with his players on the side, actually getting their input? These are the signs of

TRUST. Chemistry cannot be com-plete without trust. This leads us to our final ingredient for now, True Grit.

TRUE GRITWhen you fill out your Final Four bracket, dont just pick teams that you like because they have highly touted individuals. Youve got to identify teams that have tough-minded play-ers and coaches. Teams that know how to stay disciplined and patient, sticking with the game plan, fighting throughout the match with intensity when the odds dont look good for them.

You must pick a team that can win in different ways. Look for teams that can fastbreak as well as grind out the slower tempo of a half court focused game. Theres a level of physicality and toughness that will be required. Are you picking a team that has lost big leads throughout the season? How many points does your favorite team get from turnovers? The answer to this question will give you an indication of how frustrating

their defense can be. How many points does your favorite team get at the free-throw line? This answer may indicate how physi-cally tough they are.

Finally, in close games, youve got to have at least one or two players who you know can rise above the pack and make an unscripted game winning clutch play. In every championship run, someone steps up and makes an unpredictable play that changes the game and delivers the win.

DONT FORGETAs you begin to fill out your brackets this year, think about these three qualities. It may just help you gain some status at the office as the basketball guru. Of course this article is for enter-tainment purpose only, but if you do win after taking some of my advice, I only ask for some credit and maybe lunch.

Happy Marching and enjoy!

Its time to break out your brackets. Let the office pools begin!

The NCAA basketball tournament is here. Grab your best buds, head to a place with lots of big flat screen televisions and chicken wings. Bring a smile and some tissue. Its going to be an emotional rollercoaster. Im going to help you fill out your brackets by sharing with you some tips on how to spot a winning team. There are a few details that I believe make all the difference in identifying a champion.


NUTRITIONwith Max Wettstein

EGGS ARE BACK!

Yes the yolk, too!

DISCLAIMER

Not medical advice. Opinion only.

MARCH 2015 | Fully cultured, yet unshaven | 4L MAGAZINE 11

March is Na-tional Nutrition Month, accord-ing the Academy of Nutrition and Dietetics, and we are celebrat-ing with the in-credible egg!

You see, the egg is back in a big way, though for many of us, it never left our list of staple, afford-able sources of a complete protein, called for in many recipes. You would think eggs would have withstood the test of time and tradition by now, but there was a rather large group of scientist-panels and government agencies that believed for a long time that the cholesterol contained in eggs is bad for us and pushed their guidelines upon our society. But recently these very same scientists and agencies reversed their stance on the egg, and more specifically on dietary choles-terol nutrient and the role it plays in blood LDL cholesterol levels.

In one short paragraph, the new report from the nations top nutrition panel reverses de-

NUTRITION

WEIGHT MANAGEMENT: The high-quality protein in eggs helps you to feel fuller longer and stay energized, which contributes to maintaining a healthy weight.

MUSCLE STRENGTH AND MUSCLE-LOSS PREVENTION: Research indicates that high-quality protein may help active adults build muscle strength and help prevent muscle loss in middle-aged and aging adults.

Nutrient-rich, all-natural eggs are a welcome addition to any diet. The nutrient package of eggs aids in the following:

Information taken from

IncredibleEgg.org

This all sounds like more than Egg Org propaganda to me. I happen to agree with everything. And many organic farms are able to fortify their chickens feed with essential fatty acids, allowing their eggs to be a good source of Omega-3 fat for us.

So heres to eating the whole egg daily and indulging in the yolk! You just may have to leave the bacon behind, but instead can opt for avocado slices!

HEALTHY PREGNANCY: Egg yolks are an excellent source of choline, an essen-tial nutrient that contributes to fetal brain development and helps prevent birth de-fects. Two eggs provide about 250 milligrams of choline, or roughly half of the recom-mended daily intake for pregnant and breast-feeding women.

BRAIN FUNCTION: Choline also aids the brain func-tion of adults by maintaining the structure of brain cell mem-branes and is a key component of the neurotransmitter that helps relay messages from the brain through nerves to the muscles.

EYE HEALTH: Lutein and zeaxanthin, two anti-oxidants found in egg yolks, help prevent macular degeneration, a

leading cause of age-related blind-ness. Though eggs contain a small amount of these two nutrients, research shows the lutein from eggs may be more bioavailable than lutein from other food sources.

cades of warnings about dietary cholesterol, the Washington Post reported in February. Long one of the arch-villains of the American diet, cholesterol need no longer be considered a menace to the public health, the group said. As the panels report puts it: Cholesterol is not a nutrient of concern.

Cholesterol is not a nutrient of concernwow, that is a huge reversal! The article goes on to say, however, that foods high in saturated fats are still of concern and need to be eaten in moderation. It seems factors such as your own heredity and a diet high in saturated fat content are the real culprits causing high lev-els of (artery clogging) blood LDL-cholesterol. (LDL stands for Low Density Lipid and is consid-ered the bad marker of cholesterol in the blood, as opposed to HDL, which is considered good.) So in conclusion, you can have an egg or two for breakfast every day, but perhaps not ba-con if high cholesterol or heart disease runs in your family.

But why, you may ask, is the egg so special anyway? Its because Rocky Balboa used

to drink half a dozen raw eggs before his pre-morning cardio, of course! It worked for him, right? In all seriousness, the egg truly is a super food. Ive had it on my su-per foods list for the past 15 years. An egg contains 6 grams of complete protein at only 15 cents per serving. Talk about value! The egg is, of course, a natural, whole food that is gluten-free. (Sorry, I just had to say the lat-ter so you would know eggs are hip, too.) Eggs are also sugar-free. Eggs are about as nu-trient-dense as a whole-food gets, so says IncredibleEgg.org: One egg has lots of vitamins and miner-als, high-quality protein and antioxidants, all for 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. At less than 15 cents apiece, eggs are an affordable and delicious breakfast option. The protein in eggs is the highest-quality protein found in any food. The high-quality protein in eggs provides the mental and physical energy families need for important days.

WINE COUNTRYWINE COUNTRYWINE COUNTRY

Road Tripping

Californias

through

BY MICHELLE LYN

If youre looking for an easy getaway that combines food, wine and scenic views, pack up the car and head

north. As the fourth largest wine producer in the world, California has some of the most coveted wine

regions and they are just a short drive up our coast.

THE 4L MAGAZINE

GUIDE

BIXBY CREEK BRIDGE


South Coast Winery Resort & Spa is a one-stop shop with villas, a restaurant, a winery and one of the largest tasting rooms. A bit less touristy, Danza del Sol is worth seeking out for their heavy pours and live music on their patio, and Robert Renzoni Vineyards is known for well-blended reds and a farm-house aesthetic.

Villa di Calabro Winery & Olive Oil Co. is a gem of a tasting room, selling hand-picked, handcrafted olive oils and fresh-flavored vinegars. A day of wine tasting in Temecula often ends with postcard perfect hot air bal-loons filling the skies while the sun sets over acres of vineyards.

As you work your way up the California coast, Malibu is slowly emerging as the wine tasting destination of choice for Angelenos looking for an easy day trip. With steep mountainous terrain, there are surprisingly more than 50 independent vineyards produc-ing wine.

Cult favorite Malibu Sanity takes pride in their very romantic Pinot noir, while one of the few female winemakers, Carol Hoyt of Hoyt Family Vineyards, hangs her hat on her drink it all day Chardonnay. A visit to the beautiful, 250-acre Rosenthal Vineyard Estate is reminiscent of a visit to the south of France.

Condense your Malibu wine tasting excur-sion at the Cornell Winery & Tasting Room, where local growers and wineries offer their emerging vintages. Next door, the cozy Old Place Restaurant is rich with Hollywood history and serves comfort food in cast-iron skillets.

Between San Diego and Los Angeles, Temecula Valley is a growing wine destination with 35 wineries. With an unusually diverse terroir, Temecula is known for successfully producing wine of Bordeaux, Mediterranean and cooler-climate varietals.

PALMINA TASTING ROOM

REDWOOD PATH AT VENTANA INN & SPA


Farther north, Californias central coast boasts a Mediterranean climate thats very hospitable for grape growing. Nestled between the sea and the mountains, Santa Barbara, affectionately known as the American Riviera, is a beautiful base to explore the wineries of the Santa Ynez Valley.

Four Seasons Resort The Biltmore Santa Barbara is an architectural gem that is the perfect place to call home while touring the area. The sprawling Spanish estate dates back to the 1920s and sits on pristine beachfront property in Montecito.

Just down the road, Jeannines restaurant and bakery will satisfy your dine-in or take-out needs, as will Pierre Lafond with their pre-packed picnic lunches for a day on the wine trails.

Exploring the Santa Ynez Valley can easily be done in one full day or leisurely spread out over several days. The Santa Ynez, Los Olivos, Los Alamos and Foxen Canyon wine trails are popular and feature many wineries on each route.

For oenophiles willing to leave the glamour of sprawling vineyards and opulent tasting rooms, the up and coming Lompoc Wine Ghetto is an industrial warehouse park that houses around 20 boutique wineries.

The funky, nondescript location allows wine-makers to invest the majority of their money into the wine, resulting in some of the most acclaimed wines in the region. Not completely devoid of charm, Palminas tasting room is evocative of a warm, Italian inspired enoteca, complete with wines on tap and imported Italian specialty foods.

Make sure to visit Brewer-Clifton Winery down the street (Wine

Spectator named their Pinot noir the best American wine in 2014), and then you can call it a day.

Nearby, Alisal Guest Ranch & Resort is the perfect luxury dude ranch to spend a night or two to recharge while sipping

your way through town.

Eight miles east of the Pacific Ocean in San Luis Obispo County, Arroyo Grande is home to Talley Vineyards. Makers of some of the most delicious Pinot noirs Ive ever tasted, they offer a farm-to-vineyard experience where you can enjoy a hands-on tour of Talley Farms followed by a gourmet fresh harvest lunch at Talley Vineyards.

If that doesnt quench your thirst for Pinots, con-tinue north to Wild Horse Winery & Vineyards in Templeton. Named after the wild mustangs that roamed the hills east of the vineyard estate,

the mustangs represent a free and noble spirit that embodies the winerys commitment to spirited winemaking. Stop by for their Grape to Glass Experience, where you can learn what happens in the vineyards and in the cellar, and end with a special wine tasting.

A slight detour from the shoreline, Paso Robles is the perfect midway point to spend a night at Hotel Cheval, the towns finest boutique luxury hotel. The equestrian-themed, 16-room hotel is cozy and emanates Old World charm. Located in the heart of downtown Paso Robles, it is within walking distance of several restaurants and quaint shops like We Olive, where they specialize in hand-crafted tapenades, mus-tards, pestos, balsamic vinegars and olive oils, of course.

Before leaving Paso Robles, make sure you stop by Bianchi Winery. Their tasting room offers a sensorial wine tasting experience, blend-ing modern elements with earthen materials.

VENTANA INN & SPA

OXBOW PUBLIC MARKET


Framed by a sweeping vine-yard with coastal mountain views, the tasting room patio is the perfect place to sip their Signature Refosco or Barbera while overlooking a serene lake.

Heading back to the coast, continue your drive up the Cabrillo Highway, as fields give way to a rugged coast-line where the Santa Lucia Mountains rise abruptly from the Pacific Ocean. The most stunning part of the drive up

to your room with a private balcony and a distant ocean view. A fireplace and giant soaking tub allow you to soak your road trip weary limbs.

Before leaving, hike the trail around the property and weave in and out of the buildings constructed from weathered cedar, latticed against the sun, and explore the mountain meadow encircled by redwood, oak and bay laurel trees. The views are stunning and rumor has it that dur-ing migration season, you can even spot whales from vantage points on the property.

Continuing on your way to wine country, pass through Sonoma for a bite to eat. Francis Ford Coppola Winery in Sonoma is a self-proclaimed Wine Wonderland, designed for people of all ages to enjoy food, wine, music, dancing, games, swim-ming and performances of all types.

Perhaps the most celebrated wine region in the country, Napa Valley holds strong as Californias capital of wine. Encompass-ing the popular towns of Napa, Yountville, Rutherford, St. Helena, and Calistoga, wine aficionados have a wide range of choices when it comes to drinking, dining and lodging in the valley.

After a fairly recent renaissance, down-town Napa is an excellent location for a home base. Sleek hotels like Andaz and urban restaurants like Oenotri feature menus driven by fresh, local and seasonal ingredients.

The Westin Verasa Napa is modern, family-friendly and perfectly located five minutes away from the Oxbow Public Market. A haven for artisanal items such as spices, spirits, chocolates and olive oils, Oxbow also features twenty-something restaurants, wine and specialty gourmet shops.

Stock up on goodies from the Oxbow Cheese and Wine Merchant, The Fatted Calf (an artisanal charcuterie and butcher shop) and the Model Bakery (whose English muffins are buttery, airy wonders), and wan-der down to the riverfront for a picnic.

When youre ready to taste some wine, take a chance on Orin Swift, a winery whose lineup of interesting blends with eccentric labels just opened a tasting room in St. Hel-ena. Duckhorns well-balanced portfolio of five labels take center stage at their winery, where you can opt in to a VIP private tasting experience in Marlees Garden.

the California coast, there are sev-eral opportunities to pull over and take in the views, including the iconic Bixby Creek Bridge that introduced automobile travel to Big Sur by con-necting the remote coastal towns to each other.

The secluded Ventana Inn & Spa is situated on 243 acres, 1,200 feet above the ocean, and this Big Sur gem is renowned for its tranquil set-ting and rustic sophistication.

Expect a fireside wine and cheese welcome reception before retreating

DISTILLERY AT OXBOW

WESTIN POOL


If you are thinking about a fall visit, Grgich Hills holds their annual Blessing of the Grapes on the first day of harvest. Mike Grgich first stomped grapes when he was a 3-year-old in Croatia, and he says his feet itch to stomp grapes every harvest. Thats why Grgich Hills Estate is the only Napa winery to offer customers a feet-on, traditional approach to making wine by offering grape stomping at the winery daily during harvest.

Known for their sustainable and biody-namic farming, mainstay Joseph Phelps Vineyards offers an informal tasting on their terrace. The six wine flight includes their flagship Insignia, an iconic blend of Cabernet Sauvignon, Petit Verdot and Mer-lot that has been produced since 1974.

Venturing farther north, Calistoga is the charming, small town up-valley that began its history in the 1860s and has retained the feel of the old Napa Valley while offering visitors the pleasures of the new.

Tucked into a private canyon in the Upper Napa Valley on a 157-acre site marked by ancient oaks, majestic hills, a rock-hewn stream and private lake lies Calistoga Ranch. The luxury lodges boast stunning

indoor and outdoor space that offer the utmost privacy while you relax in the open air.

When in Calistoga, you would be remiss to forgo a visit to Chateau Montelena. Established in 1882, Chateau Montelenas stunning castle is one of Calistogas prized wineries. If youve seen the movie Bottle Shock, you might be familiar with the tale of the infamous 1976 Paris Tasting. Chateau Montelena

put California wine on the map when it stunned the wine world by winning the title of top-ranking white wine with their 1973 Chardonnay.

To round out your whirlwind of California wine tasting, spend an afternoon at the gracious Twomey Cellars Estate. Founded by the Duncan family, also at the helm of Silver Oak, they focus on food-friendly wines that are deliciously drinkable upon release. After decades of only making Cabernet Sauvignon at Silver Oak, they took their experience and resources and poured them into making hand-crafted Merlot, Pinot Noir and Sauvignon Blanc.

Surrounded by landscaped gardens and lush vineyards, the courtyard with sweeping views of the Calistoga foothills is the perfect place to wind down and reflect on your travels.

With terroir steeped in history, pic-turesque highways and world-class wines, raise a glass to Californias diversity and be thankful we can call it our home. Whether taking a tour throughout California or posting up in one wine region, youre sure to encounter thoughtfully crafted wines infused by the passion of some very talented artisans.

WESTIN LOBBY

CALISTOGA RANCH

FOUR SEASONS BILTMORE


828 6th Ave, San Diego, CA 92101(619) 702-8410 Brians24.com

All around the clock...the food rocks and the fun never stops


BY MILES ROBERSON

SAN DIEGOS TOP SHELFJust a few short years ago, artisanal cocktails, garnished with everything from star anise to candied ginger, were slowly starting to penetrate San Diegos drinking culture. Instead of uninspired vodka sodas, bar-goers began to crave complex drinks the ones found at Noble Experiment, tucked in the back of the Craft Beer Gastropub Neighborhood restaurant in the East Village; the ones sipped out of tiki mugs at Ironside in Little Italy; and the ones savored in the setting of a dad inspired den set in the 1970s a la Sycamore Den in Normal Heights. A couple years later, these joints remain cock-tail standards but they also ushered in a rev-erence for drink making across the city. Now, whether youre in an upscale restaurant or

a laid-back watering hole, you will likely be handed a menu riddled with descriptions of everything from chipotle syrup to hand-chis-eled ice. Theres never been a better time for imbibing in San Diego.

Since the launch of 4L Magazine in May of 2013 Ive been to some of the best bars and interviewed some of the best bartenders in San Diego if not the country. On the cutting edge of cocktail innovation, the San Diego cocktail scene has caught fire. Americas Finest City continues to deliver new and novel drinks that play to the bounty of local and fresh ingredients. Trailblazers like Polite Provisions continue to hold their own with an offering of precisely made classics

and unique creations while its successors have brought offerings to satisfy every thirst, from elevated tiki drinks at Kettner Exchange to revolutionary riffs on The Man-hattan at Seven Grand.

Over the course of the last 21 months, Ive written about cocktail bars in this beauti-ful city of ours, so it only made sense that Id take that knowledge and pick out MY favorite imbibing experiences. My goal isnt to call out the new, hot or most happen-ing ones, just strictly the best places to get delicious cocktailsboth innovative and classic without pretension, bad attitudes or crappy napkins that stick to the bottom of your glass.


THE QUEEN OF THE COCKTAILI recently had the pleasure of being on the receiving end of some of the best, most unique and creative cocktails made by the one and only rock star behind the bar Jen Queen of Saltbox in Downtown San Diego. Saltbox was named after the pre-framed lumber salt box houses that once occupied the Fifth Avenue space where the restaurant is now.

Now, Ive been sipping cocktails and writing about them for some time but never have I had such a good time learning about the craft than I had this night. I was amazed at the knowledge, passion and dedication Jen has for what she does. Heres what she made me:

SALTBOXDECEMBER 2013

#1

As always, there will be disagreements, but in my humble opinion these are the best places to imbibe in San Diego:

here we go!

Located at 1047 Fifth Avenue (at Broadway) | Downtown | (619) 515-3003 | SaltboxRestaurant.com

SAN DIEGOS TOP SHELF


SALT BOX#1 SALT BOX | DECEMBER 2013

EYES WIDE1.5 oz. Corralejo Anejo.75 oz. espresso1/2 oz. Punt e Mes.5 oz. orange curacao.25 oz. Turbo

This is a refreshing dairy free play on an espresso martini. At first glance I noticed vanilla beans suspended in the ice cubes. This is a very cool method called suspen-sion. Delicious and well balanced. Ive had Mexican coffees before but this takes it to a whole new level!

FYI: Punt e Mes is an Italian vermouth. It is dark brown in color and has a bitter flavor. Punt e Mes literally means point and a half in Piedmontese. It has been said that it owes its name to a sudden raise of the stock market (naturally, of a point and a half) which greatly benefitted the Carpano distilleries, which then created the vermouth brand to commemorate the occasion. Alternatively it may refer to the flavor being characterized as one point of sweetness and half a point of bitterness.

CINNERS AND SAGE1.5 oz Gordons Gin

2 sage leaves

1 oz. fresh pineapple juice

.75 oz. housemade cinnamon syrup

.5 oz. lime juice

My favorite drink of the night. This tiki style concoction was light, sweet and refreshing. Gordons Gin has distinct notes of coriander, citrus and juniper which pairs well with the sweet frothiness of the pineapple juice, cinnamon and earthiness of the sage. Jen is a big fan of the tiki drink and it came through in this one. Delicious!

Saltbox is a great downtown spot for those seeking a sociable hot spot with inspired cocktails. If youre a local cocktail aficionado, do yourself a favor and treat yourself to a Jen Queen crafted drink.

EASY PILGRIM2 oz. Templeton Rye Whiskey

1 oz. pumpkin reduction

2 dashes of Angostura Bitters

A perfect seasonal cocktail. The woody, oaky notes from the rye whiskey blend well with the sweet flavor of pumpkin with just a hint of bitters.

FYI: Templeton Rye refers to rye whiskey originally made in Templeton, Iowa, during the Prohibition era as a way for farmers in the Carroll County area to supplement their income. Amber in color, it was considered to be of particularly high quality and was pop-ular in Chicago, Omaha and Kansas City speakeasies. It was said to be the mobster Al Capones favorite drink. More recently Templeton Rye has been introduced as a brand of whiskey that its producer claims is based on a Prohibition-era recipe.

Digestif: A digestif is a drink that is often served after a meal to aid in digestion. It is used to refer to not only a cocktail, but to a style of liqueur such as amaros. These are often bitter herbal liqueurs and include the likes of Averna, Strega, Zwack

and the always popular with bar staff, Fernet Branca. Digestif cocktails would include any of these spirits as well as many brandy drinks.

SALTBOX#1 SALTBOX | DECEMBER 201301 02 03

FISH & OYSTERMIXOLOGY MINUTE


FAIRWEATHERNOVEMBER 2014

#2

The Daiquiri: Created circa 1902. Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice, and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker

with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass.


Do those lyrics sound familiar to you? If you guessed Love Boat Theme, you nailed it!

Where am I going with this? Well, paying a visit to the new open air bar Fairweather will make you want to bust out a version of such a song. If not the theme song to the 1970s-80s ABC program set on a cruise ship, maybe Escape (The Pia Colada Song) or perhaps a Jimmy Buffett ditty.

My point is paying a visit to this gorgeous rooftop patio bar over-looking Petco Park takes you away to a feeling of being on va-cation. The feeling of being on a cruise in the middle of the sea or a poolside resort sipping on drinks with umbrellas. The only difference between Fairweather and the places I described is the tropical vacation drinks here are far superior to any vacation drink youll find ANYWHERE!

The guru of the cocktail, Anthony Schmidt, is the brainchild behind Consortium Holdings latest venture. He and GM Ryan Walsh fully embrace the mentality of the vacation bar but in the style only they can provide.

Initially, Fairweather was going to be created as a tiki bar, but as Ryan explained a tiki bar is about escapism and should not be open air like youd find down in the Florida Keys. The best tiki paradises have a completely escapist environment. Windows are bad because theyre a reminder of the outside world. Fairweather being an open-air concept wouldnt do right by real tiki.

Instead, theyre paying homage to drinks from sunny places, focusing on tequila, mezcal and rum. The cocktails range from classics like the pia colada to the margarita to tiki drinks. You can choose between the classics done right or original creations like the Heminguey, Monkeys Junk or The Oaxacan Dead.

Ryan is a huge rum nerd. Most bars will pour a straight rum or several types of rum into one shaker and shake away. Fairweather carefully blends and bottles different rums to come up with the perfect comple-ment to the other fresh ingredients.

DRINKS FROM SUNNY PLACES Love, exciting and new. Come aboard, were expecting you.

And love, lifes sweetest reward. Let it flow, it floats back to you.


By the way, I almost forgot to mention: All drinks on the menu are available frozen and blended!

Gentlemen, no longer must you be embarrassed to imbibe brightly colored concoctions with an umbrella and a swizzle stick protruding from a tall shapely drinking vessel. Your bartender doesnt have to wear suspenders and sport a handlebar mustache.

Dont get me wrong, Im a fan of stiff brown drinks but theres a time and a place. The time is now, the place is Fairweather, and its OK to order a cocktail garnished with tropical fruit! Embrace these carefully crafted vacation drinks and if your buddies give you a hard time throw your cherry at them! Remember, Ernest Hemingway was a mans man and he drank daiquiris! Now pull up a stool and order your buddy a Oaxacan Reach Around!

Fairweather is a cocktail oasis within a bar poised atop the newly opened deli Rare Form, which

could be a whole other cocktail article.

Located on J Street in San Diegos East Village, Fairweather is open seven days a week.

Check the website www.godblessrareform.com for happy hour deals that include

$5 daiquiris, pia coladas and margaritas.

04 05 06

THE OAXACAN DEAD01

THE HEMINGUEYA Ryan Fitzgerald creation: Its the classic Hemingway daiquiri but with mezcal, simple as that. Drink it!

03

TONYS GROGONIThe Grog is one of my favorite tiki drinks. This is world famous Tony Schmidts version. Like a grog but better. Take the Negroni and replace the sweet vermouth with pineapple juice and BAM! You have Tonys Grogoni.

04

MONKEYS JUNKA frozen blend of coconut, banana and cacao-infused rum, its definitely a favorite of many. Chocolate-infused rum for crying out loud!

05

THE CLASSIC MAI TAI If Im at a good rum bar, Ill always try the Mai Tai. Its a true test of a great cocktail bar. No cans of Dole here. They make their own pineapple juice, the orgeat and curacao is housemade and they blend four rums to make one of the best Mai Tais Ive ever had!

06

THE STROH COLADADo you like pia coladas? And gettin caught in the rain? Well then this ones for you! They make their coconut milk in house along with fresh pineapple juice. You can always tell if pineapple juice is fresh because it gets nice and frothy. Youre welcome for the tip! They add their own rum blend to the frothy goodness and top it off with a floater of Stroh Rum, which is a spiced rum from Austria. Yes, I like pia coladas, and gettin caught in the rain. Im not much into health food, I am into Champagne (not really). Ive got to meet you by tomorrow noon, and cut through all this red tape. At a bar called FAIRWEATHER, where well plan our escape. I hope youre getting me!

02

Something that sounds like The Walking Dead needed to be a spin on the classic Zombie. This ones made with 1.5 oz. of a rum blend, mezcal (of course) and Arrack, which is new to me but Ryan tells me its similar to absinthe. Legend has it that the legend Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting. Drink a couple of these and youll be asking for a side of BRAAAAIIIINNNSSS!

FAIRWEATHER#2 FAIRWEATHER | NOVEMBER 2014

Blending rum is different than blending bourbon or scotch. Ryan blends young rums, including some white ones with medium and old rums. If you use only medium and old, the taste is too woody, which does not make for a good tasting rum

like it does with bourbon and rye. Ryan blends up to five rums in certain drinks to come up with a specific balance. Its all about balance and mouth feel when blending rums. Fairweather does it right and below is my proof:

01 02 03


Located at 629 Kettner Blvd. (in the Marina District) | San Diego | (619) 564-6924 | LionsShareSD.com

With a game meat heavy menu, hunting lodge den-like dcor and quirky and strange paintings depicting humans with animal heads, The Lions Share is an ut-terly satisfying environment for a hand-crafted cock-tail, almost like a cocktail lair.

I knew going in to expect cocktails made with only the freshest ingredients, meticulously crafted for my en-joyment. The term you get out of the pot what you put into the pot certainly applies here.

THE LIONS SHARENOVEMBER 2013

#3

THE NAME OF THE GAMEOffering anything from antelope sliders to kan-garoo tartare, the food menu couldnt help but intrigue me. But I had to focus; I was there for the drink.

I turned over the menu and located the cocktail section. I found a clean and simple offering which featured a mix of new and adventurous cocktails presented with colorful names and descriptions.


THE LIONS SHARE#3 THE LIONS SHARE | NOVEMBER 2013

In addition to the above fine cocktails, please consider the home grown cock-tail, which is a monthly featured original cocktail recipe by a local bartender highlighting charity. A portion of all sales goes to that particular bartenders charity of choice.

If The Lions Share goal is to make a great drink with fresh ingredients, in a manner thats welcoming, not intimidating mission accomplished. This owner-operated bar/restaurant has brought sophisticated, craft cocktails and small adventurous bites to the neighborhood. Its located on the south end of Kettner near Harbor Drive in the Marina District.

Happy hour is Monday through Friday from 4-6 p.m., with $2 off wine and draft beers and $3 off signature cocktails. Remember, good drinks are worth waiting for.

MIXOLOGY MINUTE:

Mist: A mixology term for a liquor

served over crushed or flaked ice.

01 02 03

MONKS GONE WILD2 oz. infused strawberry Pimms (infused 2-3 days).75 oz. green Chartreuse (a naturally green liqueur made from 130 herbs and plants and manufactured by Car-thusian monks).75 oz. fresh lemon juiceTopped with a sudsy Bundaberg brand ginger beerGarnished with candied ginger

The Monks Gone Wild is a beautiful mar-riage of spirits with secret recipes. The Pimms was introduced by James Pimm in 1823. Only two Carthusian monks know the other recipe. This is a great cocktail to pair with a wild game sausage board.

HUNTER THOMPSON1 oz. housemade pineapple infused rum1 oz. Vida Mezcal oz. agave oz. housemade raspberry syrup1 oz. fresh lime juice2 dashes of bittersGarnished with dried pineapple

The author of The Rum Diary (the title says it all), Hunter S. Thompson was known for excessive consumption. Of everything. He also wrote the cult classic Fear and Loath-ing in Las Vegas, where he drinks Singa-pore slings and mezcal (long before it was cool). This drink pays homage to the man by including his favorite spirits perfectly balanced and presented in a glass.

PEPPERDINE1.5 oz. blanco tequila1.5 oz. Vida Mezcal.75 oz. fresh lemon juiceEgg whites4 dashes of housemade peppercorn tincture (an elixir of clear grain alcohol mixed with herbs and spices, tinctures were used as medicinal remedies) A beautifully balanced cocktail showcasing the smokiness of the mezcal with the frothy texture of the egg whites. Perfect to wash down some tacos de lengua.

HONORABLE MENTIONSBest day drinking: Duck Dive

Best drinks with a view: CUSP

Best margaritas: Barrio Star

Best Brunch cocktails: Tractor Room

Best North County place to drink: The Bellows

Best beer cocktails: Craft and Cocktails

Best roof-top drinking: Kettner Exchange

Best place to drink with the beautiful people: Ironside

Best place to drink and play video games: Coin-Op


832 Garnet Ave San Diego, CA 92109 backyardpb.com MC Backyard_PB

creative american fare . live music . craft cocktails

COME PLAY IN OUR BACKYARD!


HOPE?

TAKE ABOW

Let me tell you something, my friend: Hope is a dangerous thing. Hope can drive a man insane. Its got no use in Padres baseball. Youd better get used to that idea. Thats what the past has

felt like every single offseason for the better part of a decade in San Diego.

[ Hopeless ]

But, whats this? What is this Im feeling? Not that same hope each

team has every offseason just because theyre all tied for first place. No, this is different. Is this what it feels like to be relevant in Major League Baseball?

A. J. Preller Take a Bow

BY BRADY PHELPS


Im overwhelmed. I dont even know where to start. I dont know what to do with these emotions. I dont know how to begin writing an article on the Padres offseason, and what to expect in the 2015 season.

The Padres didnt just have an offseason ... they had a mega-offseason. A mega-offseason? I dont even know what that means, but thats what they just had.

The Padres have been a baseball afterthought. The NL West has been ruled by the Dodgers (who are now spending more money than the Yankees) and the Giants, who havent done much of anything except win the World Series every other year.

Now? Well, the good guys dont have anything to show for it yet, but all the sudden ... San Diego is all the rage around baseball. The Padres went from a completely irrelevant team to the most talked about team in all of baseball. How? How is that possible?

The mans name is A. J. Preller.

Who is this A. J. Preller you speak of? What is this wizardry hes brought to San Diego? Who is this man who came to San Diego from

Arlington ... and was handed a 1977 Vega only to somehow transform it into a brand-new Ferrari?

Hes a fictional character. Hes not real. Hes Superman. Hes some sort of bizarre combination of Geppetto, the master puppeteer, and Don Corleone, making every team in baseball an offer they cant refuse. Better yet, hes Keyser Sze. The greatest trick A. J. Preller ever pulled was convincing the baseball world the Padres didnt exist.

Back on Dec. 3, I saw a tweet that read #padres signed SS Clint Barmes? The guy is 35 years old and he sucks ... way to go AJ Preller! Baseball Twitter was pissed. Was this going to be the 2015 version of the final piece that was Seth Smith a year earlier?

As a fan base, the skepticism is understandable. I mean, how many big off-season acquisitions like Jorge Cantu, Jason Marquis, Edinson Volquez, Brad Hawpe and Jason Bartlett walk through door, only to fade into nothingness? Eventually, serious doubt sets in. After the Barmes signing this offseason, there was no press conference, no celebration, just a lot of frustration from fans. Not because Barmes is terrible, hes not ... but because fans feared that was it. That was the offseason. That what fans

had become accustomed to.

But something felt different with A. J. Preller. At least I felt it. I shot out a tweet, at the risk of the Twitter trolls coming out in abundance: Watch Padres fans freak out & overreact over Barmes, only to look silly later when Preller brings in a big stick. *crossing fingers* If you missed it, that was a not-so-humble-brag. However, Ill be the first to admit I was actually wrong because I said Preller would bring in asingularbig stick not a handful. It wasnt long before the flood gates opened.

In comes Matt Kemp, Justin Upton, Derek Norris and Wil Myers. Not to mention other notables like Tim Federowicz and Will Middlebrooks. Are you kidding me? Matt Kemp and Justin Upton are on the San Diego Padres? Were either living in some sort of parallel universe or its 2025 and those dudes are gray beards. Nope. It was real. Those are just the hitters.

On the hill, Preller took one-year gambles on Brandon Morrow and Josh Johnsontwo names you recognize because when they were younger and healthier, they were ace-worthy. I know that sounds familiar, but these guys cant be compared to the Padres swooping up Mike


Heres the kicker, and please read carefully. If the Padres dont make the playoffs ... so what. Sure, I want them to make the playoffs. Shoot, I want them to win the World Series. But thats not the point.

Remember this. Remember this feeling. This lingering feeling deep inside of every Padres fan in the offseason that screams, We matter! It means the San Diego front office tried. FINALLY, THEY TRIED.

After years of saying goodbye to franchise players like Peavy, Gonzalez, Latos and Rizzo. After years of being lied to by the likes of Moores and Moorad, the front office has removed their heads from their collective asses and they came out guns blazing. I love it!

If the team doesnt work out ... if starters get hurt, or the newly acquired Padres play terribly ... well, that sucks. But it doesnt mean this offseason was a failure, because guess what: The San Diego Padres are relevant again. Padres fans can walk around town with their heads held high. Hell, they can walk around any town with their heads held high. Because weve got A. J. Preller and your team doesnt. That feeling? That feeling is hope, my friends. Finally, Padres fans have hope again.

Remember, Red. Hope is a good thing, maybe the best of things, and no good thing ever dies.

Take a bow, A. J. Preller take a bow.

Piazza at age 38 or Greg Maddux at age 41. Morrow is 30 years old, and Johnson is 31. On paper, there are plenty of years left in those arms. All those new names you just read? Youd think our pitching staff would have imploded to acquire all of those bats, right? Wrong. Preller didnt have to give up one of the core-three in his starting rotation: Andrew Cashner, Tyson Ross and Ian Kennedy. Then, just when you thought the insanity had subsided ... Preller strikes again with James Shields joining the starting rotation. James Shields! A 2011 All-Star who took the Rays to the Series in 2008 and then just did the same with the Royals in 2014. He has the only World Series win in Rays history. WHO IS THE STAFF ACE GOING TO BE AMONG THESE STUDS? Doesnt it feel good to have to struggle with questions like that? Fans are asking questions about how were going to fit so many arms into the rotation, or how were going to deal with a subpar defensive outfield. Last year, fans would wonder every single day what name weve never heard of would turn up when Buddy Black rolled his dugout dice while making the lineup card.

So, if Preller didnt give up our staff aces, he must have emptied the farm system, right? Wrong. Although he obviously parted with some minor league talent, he magically kept the Padres top three prospects. He gave up Yasmani Grandal, who was amazing when he joined the club in 2012, only to test positive for high testosterone and serve a 50-game suspension in 2013. Good riddance. Preller also gave up Seth Smith, who was a fine player for San Diego, but I think most fans agree he over-performed in 2014 and that Preller wasnt about to buy high. Same with Rene Rivera behind the plate. A valuable teammate in 2014, but someone the Padres dont plan on missing with Norris and Federowicz behind the dish. Every year I scroll through the Padres roster, the outfield specifically, where you hope the power will come from, and think ... You know, I like having guys such as Cam Maybin and Will Venable, but I sure wish they werent starting because theyd be nice coming off the bench. Well, thanks to Preller, Kemp, Myers and Upton ... now they are! Its beautiful. Its a shame Chris Denorfia isnt going to be around for all the 2015 fun. Ill miss Norf. (Not to be confused with Norv ... I wont miss him.)

In a matter of months, A. J. Preller has completely shifted the mindset of the San Diego baseball fan. The word untouchable doesnt exist in my baseball vocabulary anymore. Not with Preller at the helm. No player is off limits. Assume nothing, San Diego. Preller may very well still be working. So where does it lead us for the 2015 Padres season? The answer is obvious. The postseason. I want it. I want it so badly, I can taste it. Sounds like a silly statement to make before the season has even started. A silly statement since the Padres havent made the playoffs since 2006 (they were swept). I know, I know ... Matt Holliday never touched home plate in 07. I know, I know ... the team won 90 games in 2010 despite a historic collapse. Still, they havent actually been in the playoffs in almost a decade. Despite Prellers moves, Vegas is projecting the Dodgers and the Giants to post better records than the Padres. I dont care. Take your Vegas projections and put them on a plaque in the Bud Selig Plaza. Theyre irrelevant. None of that crap matters.


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SPORTS // CULTURE // MEDIA // SAN DIEGO


BEATS & EATSFOOD/DRINK

BY MIKEY BEATS

Whats RAD about

BEATS & EATS?The food and the music!

EATSBEATS&

In this Beats & Eats, I bring my good buddy Timothy Joseph, who is the new host of an all local music show that airs every Sunday from 9 p.m. to midnight on 94.9FM called The Local 949, up to North Parks Saiko Sushi and Sake Bar to discuss music, food and sake.

SAIKO SUSHIAND SAKE BAR

+ TIMOTHY JOSEPH[ PART 2 ]


SAIKO SUSHI AND SAKE BAR2884 University Ave., San Diego Neighborhood: North Park (619) 435-0868 SaikoSushiSD.com

Mikey: First things first, you are now the host of The Local 949 and you backdoored a radio DJ career. Thats exciting. How did that come about?

TJ: It was an interesting juxtaposition to say the least. My studio, Phaser Control Recording Studio, used to sponsor The Local 949 with Tim Pyles. I was happy with that because my name would get mentioned during the show and in trade, the local show would record live sets at my studio. Then, Tim Pyles abruptly left and moved over to 91X to run the local show there, so they called me in to do a guest hosting spot. I lined up a bunch of really interesting guests, I preselected a big playlist of my favorite local bands, and I had my friend Sheep with Big Front Door come in with his delicious food. We did this big show where we talked about the state of music in San Diego and what its like to be in a local band.

The show went over really well and people en-joyed it, so I got a call and they were like, Hey, man, whatever you did was really cool, can you do it again? I said, Look, Im really busy. Im a musician, running a business, a single father and Im in a band about to put out a record. I dont have the time to take on another job. So I said yes. Ive given a million interviews to news-papers, television and radio shows for my music career and I always felt like they never asked the questions I really wanted them to ask. A lot of the times it was usually to promote an album

release or a show, but I never felt like they got down to what motivated me to be an artist full time. Unless you come from that music back-ground, you cant ask those types of questions because you dont have the knowledge based on those experiences.

Mikey: So what youre saying is if the inter-viewee had not lived that sort of lifestyle, they werent asking the right questions?

TJ: Well, I come from a songwriting/recording/touring/living-as-a-musician background. So when I have artists in, and even people in the business, I ask questions that arent normally asked to people of that stature, because Ive seen it from the inside. Ive been to towns where Ive been treated like shit by the promoter or the booker. Or, Ive done radio interviews where Ive been asked the weirdest questions. That was getting really bland and lame.

Mikey: Right.

TJ: People who come on the show are people who I genuinely think make a difference in the local San Diego scene, people who have a hand in the evolution of music in this town. Its a very tumultuous scene. Theres a lot of segregation, a lot of old boys clubs and Im trying to break down those barriers because good music is good music is good music. I think that the way to build the scene back up like it was in the early 90s, when I was a kid, is to encourage

young musicians and young bands to go see other bands, meet them, make friends and play more shows. It all starts from an inner core and they advocate for each other. Their friends, family and fans begin to corral around these bands. Thats how a scene builds, grows, prospers and how towns bring attention to themselves.

Mikey: One hundred percent. OK, we have to do some eats. They just rolled out with fried chicken skins accompanied by a couple limes and Sriracha. Very simple. Its adding to my man boobs, but I dont care, I like it.

TJ: Youve always been a hefty man. It works for you.

Mikey: It does.

TJ: Youve got a super hot wife.

Mikey: Right? Sexiness does not have a weight limit. Anyways, tell me more, please.

TJ: Im trying on the show to really give a lot of practical advice. I have a lot of bookers and talent agents on like Tim Mays from the Casbah, Ive had Cory Stier who books the Soda Bar and Joe Rinaldi who has booked everywhere from San Diego to LA.

Its those people that even if they arent artists, they are working to improve the scene and be involved. I ask them questions that might benefit



bands that dont know the answer to questions, like: How do I book a show at this place? Once I get a show, how do I get people out? Whens an OK time to play before or after each show? These questions need to be answered because people dont know. They may not know how the music business works. The music business is rapidly evolving every day and if you arent involved with it every day, you dont know whats the right thing to do or the right thing to say. My goal, more or less, is to bring everyone kind of closer to the actual artist, closer to the understanding of the business, how it works and how to understand what its like to live as an artist.

Mikey: What you just said, that was not re-hearsed. That was real.

TJ: Well, thats how I run the show, too. I dont script the interviews. Whoever I have on, if I dont know a whole lot about them, I make sure I do be-fore they get on. I dont pre-design any questions. I get them on, we eat, drink, talk about music and I ask them what theyre doing. You know, theyre releasing a record, theyre going on tour, they had that crazy experience, lets talk about that.

Mikey: It seems you like to get your guests com-fortable and then get the real deal out.

TJ: My whole idea was kind of like a fireside chat type deal. Stuff you dont normally hear these artists or music industry people say, they say. You make them comfortable and you talk like youre talking to one of your friends. Most of them are my

friends, Ive been in this town a long time. They open up and kind of become at ease and start voicing their opinions about certain things. Thats when the real information comes out. The whole idea is to perpetuate togetherness in the music scene. To perpetuate the idea that we have all these great creators in this town and we are going to somehow bring them together in this swirling mass of a scene and everybody is going to be coherent together.

Mikey: San Diego could be a music utopia, the key elements are here, we just all need to communicate with each other and be real.

TJ: I figured its the same way I write songs and do music. As you get older, you realize that the more honest you are about what you feel, the less restricted you are about being politically correct or towing the line in certain areas to not offend people. The more readily available you are to express your true feelings, the more effective your art, or whatever you say, is going to be. A lot of people bullshit their way through everything. I think that if youre real about things and upfront, it has a lot more connectivity and a lot more effectiveness. I try to get the artist or music in-dustry people, or whoever comes in, to feel that way, because the things they say are always kind of out of the box. When I had Tim Mays from the Casbah in, he told stories that he probably would have never told in an interview. Brian Karscig, now with Nervous Wreckords, he told some stories about touring with The Killers that were incredible. Stuff you wouldnt normally hear.

Mikey: People know that youve been there and lived this musician life and that plays a lot into them getting comfortable and letting their guard down. This is real San Diego music scene knowledge and here comes some real tasty food.

(A grilled mushroom salad and a side of seasoned edamame is dropped on the table and we both dive for it. Evan the owner walks up to explain what we are eating.)

Evan: This is grilled Japanese mushrooms. They are maitakes, king trumpet oysters mushrooms, a little fresh ginger, cilantro and a vegan soy sauce.

TJ: Amazing. I could probably eat a gigantic bowl of that.

Mikey: The cilantro in Asian dishes, how did that get into their recipes?

Evan: Cilantro is indigenous to Asia as well. Youll see it in a lot of Thai and Vietnamese [dishes].

Mikey: It grows in Asia as it does in Mexico. Thats news to me.

TJ: This seasoned edamame is amazing.

Evan: Yeah, again, really simple. Fresh garlic, fresh ginger and a little bit of sesame oil. We char it.

TJ: Evan, Ive been eating your food for a long time and it only gets better.

Evan: Do you guys want to move on to some sake or some beer?

Mikey: Yes-dot-com! While we wait, whats the good word on your band Palace Ballroom, TJ?

TJ: So dude, the new Palace Ballroom re-cord is coming out in April. I worked almost two years on this record. Recorded it in my studio, produced it myself, mixed by Sean ODonnell in New Jersey and mastered by a guy in New York who mastered all of David Bowie and Bob Dylans music. Were doing a different release for it. There are eight songs on the record. Its a 30-minute record. Ahead of time, were making a video for every song. So, eight videos and were going to release one a week leading up to the album as a promotional idea. Theyre like guerrilla style. So, weve already filmed six of them.


Mikey: Thats absolutely brilliant.

TJ: Were going to do the other two over the next couple of weeks and then start in March.

Mikey: So whats the release date?

TJ: Late April.

(The sake arrives and Evan pours it into a glass until the sake overflows into these little wooden boxes the glass sits in.)

TJ: Evan, explain the overflow.

Evan: The bottom box is called a masu. Traditionally, it was made out of Japanese cedar. They were a rice portion box that everybody in Japan had. That was their daily portion of rice for the day. Theyd fill the box up and that was what they were allotted for the day. Because everybody had those and because sake used to be stored in the same type of cedar, theyd drink out of this for lack of better glassware. As the glassware and sake became more sophisticated, the host would place the glass inside the masu and pour the sake until it overflows to show generosity toward the guest. So essentially, were doing a different version of that. We mix it up by using melamine versus wood because its a bit more sanitary and doesnt affect the flavor of the sake.

(TJ drinks the sake like a shot.)

Evan: Youre not supposed to shoot it like that. Its not a shot. Its supposed to be sipped like wine.

(Lots of laughter.)

TJ: Its delicious as a shot. That was amazing.

Evan: So how youre supposed to go about this is you sip it down a little bit and then pour whats in the box back into the glass. The one I gave you is one of my favorite sakes that we carry. Its called Shichi Hon Yari, the Seven Spearsmen. Very, very good. The other one is the original premium sake of Japan. They claim to be the first sake. All these sakes only have four ingredients in them. Every premium sake can only have rice, water, yeast and koji. Those are the only four ingredients allowed in a koji-style sake. Its amazing how many flavor combinations you can get from the same four ingredients. Its a testament to the brewers skill level.

(A gorgeous plate of sashimi is placed on the table.)

Evan: Thats the Jim Bruce special.

Mikey: Jim Bruce is the man.

Evan: Up front thats our house smoked salmon: cold smoked salmon with a little bit of miso mustard on there. Next to it is the big eye tuna from Hawaii. These are the local spot prawns and local sweet shrimp.

TJ: And theyre local?

Evan: Yes, the local spot prawns are right out from Point Loma. The tails here and the heads are fried. Almost all of it is edible. All of these feelers and legs are totally edible and deli-cious. This is a Japanese yellowtail, Spanish mackerel, Fijian albacore, salmon with a little bit of white soy sauce on it. Its a freshwater salmon from New Zealand and I think thats it.

TJ: This is a beautiful presentation.

Mikey: Oh my gosh. Im so excited right now. So heres the thing about me being a food guy: I honestly dont care about admitting the fact that I dont know shit about food. I enjoy this and when I get to learn more about it and what Im eating, its really excit-ing to me. For example, this local shrimp: I love the presentation as two pieces of raw shrimp in a hollowed out lime with shiso leaf and some pretty little viola flowers. Thats the first time I ate a viola. I played a viola but Ive never eaten it before.



TJ: When did you play the viola?

Mikey: At Clairemont High School. Not con-sistently, for like 30 seconds, until I realized I sucked. Anyways, you know me, Im all about the locals and now Im eating local shrimp.

(I pop one in my mouth and it put my whole life on hold.)

Mikey: Wait a minute, thats amazing.

TJ: Yeah, its really good.

Mikey: Hey, how is this local shrimp sweet?

Evan: Its naturally like that.

Mikey: Its naturally sweet? So that comes out of the ocean like that?

Evan: Off of Blacks Beach in La Jolla, about 500 feet deep.

Mikey: You guys put nothing on that?

Evan: Nope, nothing on it.

Mikey: So you peeled it, put it in this lime and it tastes like that?

Evan: Yup.

Mikey: We have good local music in San Diego and good local shrimp.

(TJ and I go through the plate of sashimi with our chopsticks popping one piece after another into our mouths, simultaneously releasing little spurts of orgasmic moans as each piece of delicate fish flesh touches our palates. The qual-ity of each piece is so high and cut so perfect that every piece feels as if it is absorbed into the tongue and cheek without even chewing. Maybe I havent eaten at that many great sushi places in my life or maybe I had and this place is that good, but that plate of sashimi is better than anything I had ever experienced. TJ and I pause to a stare down when there was one last piece on the plate. I envision us Lady and the Tramping the last piece after calling no homo, but in the time of my short daydream Steve Kang comes in and swoops up the last piece like a seagull. TJ and I shrug our shoulders and move on.)

TJ: This is an incredible location, very comfort-able atmosphere with high ceilings.

Mikey: We can even walk outside a buy some crack.

TJ: You cant buy crack as readily as you could like 10 years ago down here. I used to live here before I bought a house in Encinitas. This place was filled with crack dealers and hookers. You didnt want to walk around past 9:30 at night because it was dangerous.

Mikey: And this is the heart of North Park.

TJ: Its been completely gentrified. Its got hipsters with pointy shoes and beards and pretty girls.

Mikey: Oh, pretty girls?

TJ: Oh, beautiful.

Mikey: Wow. That never happened before?

TJ: Well, it did, but they were expensive.

(There is laughter as Evan rolls back up with some more sake.)

Evan: OK, so I brought out a custom flight for you. The first one on your left is a really cool special release sake that isnt on our menu; its called a nama sake. There should be melon flavors sort of bright and big flavors and very fresh tasting. They exist for about a year and then they are gone forever. There arent vintages like you do with wines. Thats probably the last bottle in San Diego, maybe in California. The second one is the Isle of Paradise; its a really dry, clean-style sake. It goes great with fish. The last one is really cool, its called Red Maple. It has three things that are very rare: its a nama sake, therefore its unpasteurized; its a Genshu, so its not diluted and has higher alcohol levels of about 18 percent; and finally, its aged for two years, which is extremely rare in sake. Typi-cally, you usually drink sake really fresh, but this one is aged at just about freezing so the maturation process takes a lot longer, giving it a unique flavor profile as well.

(Both TJ and I raise our glasses for a cheers.)

Mikey: SAKE-NAMA-ALAIKUM!

(Laughter all around.)

Evan: I need a t-shirt that says that.


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RESTAURANT REVIEWFOOD/DRINK

As I walk in and am quickly greeted with a glass of Prosecco from a gentleman with an Italian accent named Eduardo, I immediately think this is my type of event. Wes from Davanti Enoteca seats me at a nice table. I am lucky enough to be surrounded by five lovely, very

attractive ladies. This night just keeps getting better by the moment. Now bring on the food!

DAVANTI ENOTECABY STEVE KANG

TYPE OF CUISINE:Italian, Artisan

DAVANTI ENOTECA12955 El Camino Real, San Diego

(858) 519-5060Neighborhood: Del Mar

DavantiEnoteca.com/DelMar


WHAT WE ATE & DRANK:

3RD COURSE Roasted boar shoulder + gnocchi alla romano + bell pepper & fennel relish + mustard flowerThe boar is as tender as a short rib. The bell pepper & fennel relish adds a tart twist to the savory piece of meat. The gnocchi is a surprising mix of texture, crisp on the outside, soft on the inside.

Paired with 2011 Barbaresco Reyna(Grapes are harvested an average of 10 to 15 days later than normal, resulting in extremely rich musts high in sugar and lower in acidity.)The red berry aromas and flavors of the Barbaresco Reyna enhance the natural flavors of the boar.

4TH COURSE Dry aged ribeye + potato rosti + truffleThe 37 day in-house aged steak tastes as good as it looks. Its rare with a fantastic marbling of fat, natures butter but the butter doesnt stop there; its accompanied by a pad of garlic butter. The potato and truffle take the savory dish into the savory stratosphere! This course is a simple, straight-up delight.

Paired with 2010 Barolo Cannubi(Chiarlos Cannubi plot is the first Barolo vineyard planted to terraces, which were created to maximize an exceptional hillside exposure with a more than 50-degree gradient.)The boldness Barolo, the king of wines, matches up with fantastically with the bravado of the ribeye.

5TH COURSE Lemon olive oil cake + zabaione + candied Meyer lemonIt reminds me of an ultra fine cornbread. Full of texture but its sweet with great hints of lemon.

Paired with 2013 Moscato dAsti Nivole(Grapes are hand harvested from select vineyards with southern exposure and placed in pneumatic presses, followed by a slow fermentation using natural yeasts to a low level of alcohol.)The sweet taste of the Moscato makes for a great dessert just in itself. Pair it up with this fantastic cake and you have a sweet marriage your mouth will not soon forget.

1ST COURSE Slow poached salmon + dried tomato + hazelnut vinaigretteThe slow poaching keeps the salmon medium rare in the inside and soft and moist on the outside, so the piece melts in your mouth. The dried tomato gives it a nice sweet zest with a nice subtle accompaniment with the hazelnut vinaigrette.

Paired with 2013 Gavi Le Marne (The fruit for this Italian wine comes from vineyards near the town of Gavi, where calcareous clay and volcanic, iron and chalky limestone soils together with the areas mediating Mediterranean breezes and cool mountain winds create an ideal micro-climate for growing the Cortese grape to optimal ripeness.) The clean, dry taste of the Gavi washes the cuisine down perfectly.

THE JOINTIve dined at Davanti Enoteca on several occa-sions, and every time I enjoy a delightful meal and walk away in a euphoric state. The only thing better would be to have a five course din-ing event paired with a great wine maker. They are planning on having more of these events in the future so make sure you find out when and make a reservation; you wont regret it. Or, just cruise on by and enjoy what they have to offer every day of the week.

2ND COURSE Braised guinea hen cannelloni + roasted carrot + dried plumThe cannelloni is super thin and soft, the braised guinea hen is shredded and full of flavor. The roasted carrot and dried plum sauces accent the dish with a unique twist.

Paired with 2011 La Court Barbera dAsti Nizza (The La Court estate in the Italian region of Piedmont boasts excellent soils of magnesium-rich calcareous marl and a beneficial south-southwest exposure. This jewel of vineyard land receives the fastidious attention of the Chiarlo family so that its old vines produce extraordinary grapes.)The big and velvety texture of the Barbera complements the hen very well.


CRAFTYFOOD/DRINK

T H E B A R C H E Fsearsucker

BY MILES ROBERSON

Today theres a change of venue which has opened new doors for cocktails. Up until a few years ago the tradition of inventing a drink was driven by bars and saloons; now the recent innovations are coming in res-taurants such as Searsucker. Thats a big change because now you have more direct contact between the kitchen and the bar. In fact, the bar chef utilizes the pantry for new or obscure ingredients to either add as an ingredient or infuse into spirits: basil, carrots, mintall are fair game to todays cocktail creators. And like a chef, an aware-ness of balance between different flavors plays an important part in preparing a new cocktail.

THE BAR CHEF: As the chef is to a line cook, so is the bar chef to todays bartender. The bartender learns the recipes and knows the proportions of their drinks, but the bar chef knows why the recipe works. A guest may order a martini made with a number of different types of gin or vodka, but the bar chef knows the subtle differences between the various brands and, in his or her own cocktails, takes them into account.

Bar chefs are not just creating new cocktails, theyre offering renditions of older cocktails as well. Try a margarita with agave and fresh squeezed limes instead of a mix from a soda gun and youll see how big a difference it can make. Some are gracing their drink menus with revivals of older cocktails: the Singa-pore Sling, the Aviation and the Vesper are all resurging. Knowing what has come be-fore them keeps bar chefs aware and brings a pride of tradition to their work.

Searsucker in Del Mar is the perfect example of a restaurant that incorporates fresh ingre-dients, herbs, produce and vegetables that most competitors would reserve for kitchen

use only. Searsucker introduces them to spirits and takes just as much pride in its beverage offerings as it does with anything coming out of the kitchen.

But the other great thing about the folks at Searsucker is they dont take themselves too seriously. They refer to their bartenders as friendly, degenerate, raging alcoholic mix-ologists. (On the other hand, maybe theyre just being honest.)

Speaking of raging alcoholics, I met up with Bar Manager Laz and Co-Conspirator Valer-ie, who were both very welcoming and eager to show whats happening behind the bar.


SEARSUCKER | 12995 El Camino Real, #21 San Diego | Neighborhood: Del Mar | (858) 369-5700 | Searsucker.com

Infusions are big here using such creations as sweet tea vodka, cucumber gin, strawberry jalapeno tequila, citrus vodka, apple cinnamon bourbon and mixed berry vodka as bases. Their specialty cocktails are all handcrafted by those

aforementioned degenerate alcoholics. I asked Laz if I could try and when I say try I mean drink the entire glass of what he is most proud of, what he considers unique, creative and of course pretty for our readers to look at. Heres what he made me:

01 02 03A BUNCHA MALARKEY Being so close to the Del Mar races, of course Searsucker had to have their take on the leg-endary mint julep. Traditionally, mint juleps are made with mint leaf, bourbon, sugar and water, with spearmint the mint of choice in Southern states and Kentucky in particular. Proper prepa-ration of the cocktail is commonly debated, as methods may vary from one bartender to an-other. At Searsucker they go with Jack Daniels + mint + peach bitters + pressed lemon all over crushed ice, served in a goblet and garnished with mint. Just as refreshing and delicious as the original but a slight twist with the peachy bitters and tart lemon off to the races!

CHILD PLEASE The winner of the Searsucker tequila cocktail challenge using Casa Amigo Tequila! Six of Searsuckers talented bartenders were tasked to create a cocktail using Casa Amigo 100% Blue Agave Silver Tequila as a base. The winner: Jeromos Child Please, which is mixed with Chambord, a black raspberry liqueur, pressed lime and chocolate bitters garnished with three Luxardo cherries. The Child Please has the familiar taste of a Tootsie Roll with an agave finish, an adult Tootsie Roll if you will whoop, there it is!

PETER RABBIT This ones a little light on the alcohol content as Pimms No. 1 acts as the base. A liqueur containing a secret mixture of herbs and liqueurs as an aid to digestion, Pimms No. 1 may be an ideal after-dinner cocktail. The complexity includes bruised basil. What is bruised basil and what did it ever do to deserve this? We bruise basil and other herbs to release their aromatic oils. To bruise basil, tap some loose leaves with a mallet or the back of a knife. The best flavors come out of basil once bruised. A pressed lemon, not a repressed lesbian, and a pickled carrot join the party to round out this fun and interesting digestive. Want to kick it up a notch? The friendly raging alcoholics behind the bar will add a shot of vodka for you upon request. With a nice froth on top and garnished with the aforementioned bruised basil and pickled carrot, Peter Rabbit is very complex and well thought out.

SPECIALTY COCKTAILS


Buy back: First rule of going out for drinks: Dont be a jerk. As if you need a good reason to be not a jerk, heres a good one: Your bartender just might shower some appreciation on you in the form of a complimentary drink or a buy back. Dont ever ask for one, though, because if you do, youre being a jerk.


INFUSIONS

CRAFTYFOOD/DRINK

01 02THE ACHILLES PEEL (a.k.a. Cougar Juice)Laz infuses vodka with a berry medley consisting of fresh strawberries, blackberries, raspberries and blueberries. The berry goodness is then mixed with an elderflower liquor in St. Germain and fresh orange and lemon juices served in a martini glass and garnished with an orange peel. The Achilles Peel is a twist on the Cosmo: pure, wholesome, fresh, clean and delightful. For you Del Mar cougars out there skip the half liter of White Zin and load up on The Achilles Peel; its as sweet as the April air!

THE COYOTE Laz takes bourbon and infuses eight cinnamon sticks and Granny Smith apples to make a housemade apple cinnamon bourbon. More than eight sticks and cinnamon will overtake the bourbon flavor. Less than eight and the flavor is too subtle. Laz used trial and error to finally get it right. (Not a bad gig!) Combine this delicious infusion with fresh lime juice, ginger beer and bitters garnished with a cinnamon stick and you get a cocktail youll want to smuggle across the border for a fee a.k.a. The Coyote.

House infusions are only $6 during Happy Hour, which is 4:30-6:30 p.m. Mondays-Fridays and all-day Wednesdays. Such a deal!


HAPPIEST HOURFOOD/DRINK

The Lumberyard Tavern. Yes. Please. Coming from a girl who has spent many years living in the mountains, this restaurant has the cozy ambience and sweetheart staff that Ive been missing. This was my first time stepping foot inside, and I was impressed by the size of the place along with the beautiful bar. The menu is packed with different

styles of comfort foods. There are a handful of tasty, styled-up burgers, appetizers from zucchini sticks and hot wings to salmon skewers and entrees including a pork chop, meatloaf and chicken penne, just to name a few. The fact that they use the famous Cardiff Crack tri-tip (which if you havent had it, you need to stop what you are doing and try

some immediately!) on their Sea Side Market Tri-Tip Sandwich totally made my day! Way to keep it local and fresh. Theyve got great vegetarian options too, like the Apple Goat Cheese Flatbread and Cauliflower Tacos. These guys know what theyre doing at this family owned and run restaurant.

LUMBERYARD TAVERN WHISKEY CLUB

LUMBERYARD TAVERN | 967 S. Coast Hwy. 101, #101 | Encinitas | (760) 479-1657 | Lumberyard101.com

BY ALYSSA THOMAS


Most rye whiskeys meet the minimum requirements of a 51 percent rye mash, while Templeton Rye is made from a whiskey mash

of more than 90 percent rye!

FUN FACTS

What is the Whiskey Club?It is a way for open minded whiskey lovers to get a true taste of all things whiskey! When you come into The Lumberyard Tavern, ask the bartender to join and he or she will gladly hand you over a Whiskey Club Card with a checklist style tally of all their 40 whiskeys available. Each time you drink a new whiskey, you get a new check mark. It is done in three tiers of whiskeys and scotches, with each new section checked off, and a new prize received along the way. What is so motivating about finishing the card? The grand prize, baby! You will be entered in a raffle to win a trip to Kentucky, the remarkable home of whiskey itself, to go tasting and visit your favorite distilleries with your friends!

Monthly Tastings at Lumberyard TavernOnce a month, The Lumberyard Tavern hosts FREE whiskey tastings! Chris and I were lucky enough to be part of this months tasting that featured two delish bottles: Templeton Rye Whiskey and Teeling Irish Whiskey. Brian and JP were the stellar hosts of the tasting and did so much more than just pour our shots. These dudes knew everything about everything there was to know about the booze we all love so much.

Brian first poured the Templeton Rye and explained to us about how this is a great, approachable whiskey for new rye whiskey drinkers. I was in love! It has a nice, spicy rye taste in the front and was followed by an almost honey flavor and hint of cinnamon finish. Can someone say Old Fashioned, please?

Next up was the Teeling Irish Whiskey. Lets get real here. When I think of Irish whiskey, I think of my good old friend Jameson. Teeling Irish Whiskey really surprised me! It was exceptionally bright with a lot of vanilla, almost reminiscent of a nice rum, but still finishing with a sweet spice and woody undertones. I was sold. This is going to be my drink of choice this St. Paddys Day. Brian went on to tell me how he and his friends are all going to Dublin next week and how he will be at the Teeling distillery, which is on the brink of opening now, drinking it straight from the source! I knew I liked this guy.

LUMBERYARD TAVERN

DID YOU KNOW?

Templeton Rye has a minimum of a four-year

aging process in new charred

white-oak barrels.

The Teeling whiskey distillery is the first new distillery in Dublin in more than 125 years and uses a three copper pot still

operation that revives the traditional style of Dublin whiskey distillation.

WHISKEY CLUBI got to chatting with Lisa, a manager/owner, and she filled me in on her husband Petes taste in whiskey, which has now led to his killer idea for the Whiskey Club.


In 2009, I had no idea what Colby Chandler was handing me when he offered a glass of Ballast Point Brewing & Spirits Hout Series, Gueuze. This wasnt my first introduction to the world of Ballast Point; up until that point I had spent a significant amount of time chasing what was then the very elu-sive Sculpin IPA. This was, however, my first experience with a whale. If you dont know what a whale is, its any extremely rare beer thats taste and availability make it legend-ary: Pliny the Younger, Isabelle Proximus just think Moby Dick. Its a perfect descrip-tion and a strangely fitting nautical term to use in conjunction with a brewery that is al-ready very nautical.

Even the brewerys name comes from a tributary off Point Loma that once collected river rocks that washed to the harbor. Sea-faring ships that bought goods to San Diego didnt have enough cargo to return home, so they would load the hull with ballast rocks to give the boat stability or balance. The area was known as Ballast Point.

BALLAST POINT BREWING & SPIRITS | Miramar (858) 790-6901 | Scripps Ranch (858) 695-2739 | Little Italy (619) 255-7213 | BallastPoint.com

BEER MEFOOD/DRINK

BALLAST POINTBREWING & SPIRITS

BY JEREMY PRITCHARD

Ballast Point seemed like a fitting term to two guys who love making beer that was both flavorful and balanced. But Ballast Point didnt start out to be the behemoth that it is; it was more like an afterthought.

Jack White developed a love for beer in col-lege and wanted to push the flavor beyond what he could find at any local liquor store or backyard kegger. Turning to homebrew-ing to satisfy his craving for more

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4L Magazine March 2015