San Joaquin Magazine September 2009

THE PREMIER MAGA Z INE OF CENTR AL VALLEY L IV ING M a G a Z i n ETHE PREMIER MAGA Z INE OF CENTR AL VALLEY L IV ING M a G a Z i n ETHE PREMIER MAGA Z INE OF CENTR AL VALLEY L IV ING M a G a Z i n E

SANJOAQUINTHE PREMIER MAGA Z INE OF CENTR AL VALLEY L IV ING M a G a Z i n E

OAQUINOAQUINTHE PREMIER MAGA Z INE OF CENTR AL VALLEY L IV ING

OAQUINTHE PREMIER MAGA Z INE OF CENTR AL VALLEY L IV ING

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OAQUINM a G a Z i n E

OAQUIN

SEPTEMBER 2009 $3.95www.sanjoaquinmagazine.com

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2 san joaquin magazine SePTemBeR 2009

September 20-26DINE & ENJOY

Three course dinner offerings will be available at $15, $20 and $25 and two/three course lunch specials will be offered for $9.95. Other specials may also be available during the week at participating restaurants.

StocktonRESTAURANT WEEK

Restauant Week

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experience a culinary

September 20th - 26th

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Le Bistro • Shadow Oaks Steakhouse Valley Brewing Company

Alder Bistro & Catering • Stockton Joes Santiago’s Cocina Mexicana

Paragary’s Bar & GrillCasa Flores - Marina

The Orchard Grille-Stockton HiltonAngelina’s Spaghetti House • Bud’s Seafood Grille

Papapavlos • De Vega Brothers Italian Cuisine Centrale Kitchen and Bar • Taste of Brittany

Whirlow’s Tossed and GrilledCocoro Japanese Bistro & Sushi

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features23 WinE anD CHEEsE: THE PERFECT PaiRVan Ruiten Winery’s winemaker, Ryan Leehman, spent his childhood on a Swiss dairy farm, and shares his expertise about both cheese and wine. by Jeremy Fletcher

36 BounD By BlooDStockton’s Nick and Nate Diaz have made a name for themselves as top-notch fighters. We go behind the scenes to see where they train, and how they found success.by Jeremy Fletcher

44 liFE By THE VinEsThree Lodi couples living amidst the same vineyards that produce their entire livelihood let us in to the wine country lifestyle. by Jamie Menaker

63 CEnTRalE KiTCHEn anD BaRSan Francisco meets Stockton at the Miracle Mile’s newest eatery, serving up fresh and contemporary American eats.by Jamie Menaker

SPECIAL ADVERTISING SECTION

52 HEalTHy aCTiVE sEnioRs

septembervolume eight issue nine • SEPTEMBER 2009

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16 Publisher’s note

23 UP FRonT | 209 Ryan leehman, Van Ruiten Winery

winemaker; lodi grape Festival; Sangria; Calivirgin olive oil; Sister Cities; Stockton Restaurant week;

and more

80 10 great dates82 arts and Culture84 out and about88 what’s what Contest

fooD&wiNe

63 Spotlight: Centrale kitchen and Bar 66 wine Picks: Chardonnays

70 dining out 72 Taste of the Season: grapes

Food and wine Tidbits: 74 local cookbook

76 dancing Fox Breads and Pastries

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volume eight issue nine • SEPTEMBER 2009

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on THis issuE’s CoVER: nick and nathan diazPhoto Courtesy nick Cavazos Photography, www.nickcavazos.com

DH_SJ.Mag_OB 2 7/18/09, 12:11 PM1


UP FRONT i PUBliSheR’S noTe

W“Wisdom doesn’t automatically come with old age. Nothing does - except

wrinkles. It’s true, some wines improve with age. But only if the grapes were

good in the first place.”

We’ll provide the ideas... you just supply the interest.IF yOu’VE bEEN PICkING uP COPIES of our magazine throughout the years you’ve come to realize at least one thing for sure; that we’re pretty passionate about celebrating this phenomenal wine region that we live in. If you haven’t noticed… then maybe we’re not doing as great of a job as we all think! I’ve branched us out a bit as the Summer comes to a close, checking in again on the wine lifestyle with a look at some of our area couples that have done the wine lifestyle one better; making their homes on their wineries and inhaling the life as a winemaker not unlike the deep aroma from a good cabernet. It’s a life that all of us that enjoy a good vino would aspire to; running and managing our own winery. As Summer turns to Fall I eagerly await my children’s return to school – while our featured wine couples await the newest growth of grapes and last season’s finished product.

but our obsession with wine isn’t the only reason we celebrate this great county in this issue; I’ve expanded our interests to include another pride of the Valley, mixed martial artist’s Nick and Nathan Diaz. The brothers from Morada have risen the ranks from practicing brazilian JuJitsu in Stockton to

fighting in the main event in Las Vegas and all over the country. I had the opportunity to meet the brothers at their new gym in Lodi and was impressed with the ferocity and control they exhibit in the ring and the contrast to how hard they train and work outside of it. While getting brutal and bloody inside a caged ring may be the furthest thing from sipping a merlot by the vineyards, but it does one thing; shows the diversity of San Joaquin magazine. Considering our readers and my own love of a good wine and sports this has been an enjoyable issue to produce and I hope you enjoy our September issue as well. In my mind that’s the beauty of this magazine; whether you’re a visitor or a lifelong resident of the 209 you’re hopefully going to find something within these pages that branches you out, diversifies your interests and keeps you coming back for more. We’ve shown you the best restaurants, where to stay, where to play and where to shop. Our readers are diverse and we have a good understanding of what you want each month - and each issue we try to give you a little bit of everything, and we’re always open to your letters with story ideas and inspiration. because, in case you were wondering, that’s what gets us going - delivering to you everything this county has to offer.

Sincerely,

Tony Zoccoli Publisher, San Joaquin magazine


Publisher | eDitor Tony Zoccoli

MaNagiNg eDitor Jamie Menaker

assoCiate eDitor Jeremy Fletcher

Creative DePartMeNt Sherry Roberts

aCCouNt eXeCutives Heather Hilton, Jessica Krablin, Sadye Reish, Valerie Zoccoli

eDitorial iNquiries [email protected]

CoNtributiNg writers Matthew Andrews, Jennifer Bonnett, Nissa Hallquist, Tammy Hansen, Don and Ann Jackson, Patricia Kutza, Andrea Stuart

PhotograPhy Brenda Hartshorn

aCCouNtiNg Raman Singh

eDitorial iNterNArshia Randhawa

web DesigNer Belinda Chron

eDitorial/aDvertisiNg offiCesSan Joaquin Magazine95 w. 11th street, suite 206tracy, Ca 95376Phone: (209) 833-9989fax: (209) 833-9979email: [email protected]

all rights reserved. No part of this publication may be reproduced without written permission from this publisher. Photographs, graphics, and artwork are the property of inside Magazines Publishing Company. © 2009 inside Magazines

PriNteD iN the u.s.a. by american web

printed on 10% recycled paper. all inks used contain a percentage of soy

base. our printer meets or exceeds all federal resource Conservation

recovery act (rCra) standards. our printer is a certified member of the

forest stewardship Council (fsC)

Corrections from last issue:“summer solstice” local Fashion (august issue, pg. 50)the item from galletti’s we referred to as “betsey Johnson leather

Cutout Jacket” should have been “Charlotte tarantola laser Cut leather

Jacket” (pg. 54). another galletti’s item we referred to as “abs Cobalt

Dress” should have been “abs Pewter and black Dress” (pg. 56), and

sells for $225, not $155.

“Education Profiles” (august issue, pg. 44)we listed one of our education profiles as university of the Pacific Center

for Continuing and Professional education (CPCe), but the profile should

have read Center for Professional and Continuing education (CPCe).

SePTemBeR 2009

tasting room

now open!

mencarini family wineryTasting Room Hours: Mon – Sun, 11am – 6pm

(209) 334-0274

SanJoaquint h e P r e M i e r M a g a Z i N e o f C e N t r a l va l l e y l i v i N g m a g a z i n e

SePTemBeR 2009

Support Your Local Economy.... Shop Local. Shop Lodi.

YOUR HOME. LOCALLY ‘GROWN’

flooring • cabinets • countertops • window treatmentstile & stone • plumbing fixtures • lighting & more

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subscriptions: one (1) year $9.95 (12 issues), or two

(2) years $17.95 (24 issues). special corporate and group rates

are available; call 209.833.9989 for details. to begin a new

subscription, or to change your address, call 209.833.9989

from 9 a.m. to 5 p.m., Monday through friday. to subscribe,

send your check to address on previous page, subscribe online

at www.sanjoaquinmagazine.com, or call our office today

at 209.833.9989. Don’t miss another issue of San Joaquin

magazine.

letters to the Editor, Calendar, Dining Guide: we welcome your input. letters to the editor must

include your name, address (though these can be withheld on

request), and a daytime phone number. letters may be submit-

ted via regular mail, fax, or e-mail (letters@sanjoaquin

magazine.com). Calendar events should include a basic

description of the event; its time, date, place, and cost; and a

phone number that readers may call for more information. the

e-mail address for calendar items is (calendar@sanjoaquin

magazine.com). to have a restaurant considered for our

Dining guide listings, contact us by phone or e-mail (dining@

sanjoaquinmagazine.com). we also encourage you to contact

us if your experience at a restaurant differs significantly from

our listing. information for these sections should be submitted

at least six weeks prior to issue’s cover date.

Writer’s Guidelines: San Joaquin magazine is always

on the lookout for story ideas and talented freelance writers.

to suggest a story idea, contact us via mail, fax, or e-mail

([email protected]). (San Joaquin magazine

accepts freelance contributions, however, there is no guarantee

that manuscripts or photography, solicited or unsolicited, will

be returned.)

advertising: San Joaquin magazine offers businesses

the most cost-effective and upscale way to reach the area’s

upscale consumers. information about advertising is avail-

able on the web at www.sanjoaquinmagazine.com. Call

209.833.9989 to request a printed media kit.

sponsorships: San Joaquin magazine actively supports

organizations that make our cities a better place to live and

work. submit sponsorship proposals to tony Zoccoli, Publisher,

at ([email protected]).

legal stuff: San Joaquin magazine assumes no responsibil-

ity or liability for claims made by advertisers contained herein.

the opinions expressed do not necessarily reflect the views of

San Joaquin magazine or its parent company, inside Magazines

Publishing Company, or its owners. inside Magazines is not

responsible for typographical errors or omissions.


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SanJoaquint h e P r e M i e r M a g a Z i N e o f C e N t r a l va l l e y l i v i N g m a g a z i n e

It’s All Good!

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209

Wine and Cheese: The Perfect Pairvan ruiten winemaker ryan leehman weighs in

by jEREmy FlETCHER

To those in the know, wine is much more than just an option on the menu. It’s to be enjoyed, savored, tasted, and sniffed. It can be a full-on pleasurable assault on the senses. It has religious roots (made from water), it has agricultural roots (made from grapes), and has found its way into popular culture through music and movies. For the purist, wine is quite simply a masterpiece of elements coming together to make the perfect drink. Meet the artist: Ryan Leehman. »


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UPFRONT 209 i TRendS, PeoPle, CUlTURe & STyle

As the winemaker for Van Ruiten Winery, Leehman uses his extensive knowledge of wines to create masterpieces for the Lodi winery, including his most recent accomplishment, Van Ruiten’s 2006 Old Vine Zinfandel voted best in California at the 2008 Lodi International Wine Competition. His job entails quite a bit more than one would imagine—in addition to tasting the grapes, he judges when to harvest, when to press, what yeast to use, and oversees the entire process. After pressing the grapes, it’s his call as to what barrels the wine will age in, how long it should sit, and what should be blended together. “In my mind, I pick the grapes when they’re at 100 points [on the wine tasting scale] and then try to keep them at that

perfect level throughout the process,” says Leehman. “The barrels are truly the spice of winemaking —different sizes and different woods will change the quality.” While his passion is for wine and he lists Lodi’s great climate for Zinfandels as his personal favorite, his beginning wasn’t in wine but rather its partner—cheese. Growing up on his parents’ Swiss dairy farm in Ohio, he learned from an early age about cheeses, and grew his education with his agriculture enrollment at Cal Poly San Luis Obispo. Moving to California opened his palette to great wines as well, and he soon transferred to Cornell university to learn more about vino. Further educated about wine, he returned to California to move up the ladder in winemaking with Van Ruiten. using both his extensive knowledge of

wine and cheeses, Leehman has become the go-to-guy when bringing the delicacies together. “There are two generalist concepts with wine and cheeses pairings—complimenting and contrasting,” notes Leehman. “First we see what goes well together, a soft cheese with a delicate red perhaps. Contrasting is bringing together a dry, sharp cheese with maybe a sweet wine. I’m looking to bring together and offset.” It’s the combination of his two passions that makes Leehman not only one of the most knowledgeable winemakers in the area, but certainly the man to consult with when enjoying one of his finer creations.

For more about Ryan leehman or Van Ruiten’s wines, visit www.vrwinery.com.

mERloT

asiaGoa nice compliment to bring the oak forward on a nice merlot.Producer: italy

BRiEa great compliment to an aged merlot.

Producer: France

CaBERnET

san joaquin GolDCabernet is a wonderful compliment to bring forward the butter and nutty characters of the cheese; could also compliment the oak.

Producer: Fiscalini Cheese

GoRGonZolaBold flavors of gorgonzola need to be complimented by very bold Cabernets.

Producer: italy

sHiRaZ

EDamShiraz spice will compliment the nuttiness of the edam.

Producer: dutch

CamEmBERTThe sweetness of Camembert can contrast to a dry red like Shiraz.

Producer: France

PinoT GRiGio

FREsH GoaT CHEEsEThe creaminess of fresh goat cheese just draws you back for another sip of a white wine like a Pinot grigio.

Producer: laura Chenel’s

GRuyEREThe fruitiness of Pinot grigio can contrast to the nutty flavors of this cheese.

Producer: Switzerland

ZinFanDEl

CHEDDaRCheddar can compliment zinfandel’s sweetness.

Producer: england

sTilTonStilton is a very pungent cheese that needs a big red wine to contrast its flavors.

Producer: england

CHaRDonnay

PRoVolonE

a full-bodied Chardonnay will contrast to this delicate cheese.

Producer: italy

TETE DE moinETete de moine needs a delicate white to compliment the delicate earth characters.

Producer: France

Ryan Leehman’s WINE & CHEESE Pairing Tips

asiago San Joaquin gold edam Fresh goat Cheese Cheddar Provolone




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Gourmet Stocktonexperience a culinary adventure during stockton’s restaurant week

Attention husbands, boyfriends, significant others, girlfriends. If you’ve been putting off taking your favorite person to that great Stockton restaurant for any number of reasons, you’ve officially run out of excuses. Thanks to Stockton Restaurant Week, many of the best eateries in town will be offering three course dinners for only $15, $20, or $25, and two to three course lunch selections for $9.95—an abundance of options, with just a few manageable price tags. The week of September 20-26, feel free to sample the best the 209 has to offer. Le bistro, Shadow Oaks, Paragary’s, and Papapavlo’s are just a few of numerous restaurants participating in the culinary event (go online for the rest of the list). by fixing the prices at more than twenty of Stockton’s most loved restaurants, the Stockton Conference and Visitors bureau has made Stockton’s eateries available to anyone. Menu choices at the select restaurants are available online—no tickets needed, no wristbands or limits on what, when, or where you can eat. This joint venture between the Visitors bureau, the Stockton Chamber of Commerce, the Miracle Mile, and the Downtown Stockton Alliance is simply the opportunity to enjoy and celebrate Stockton’s best dining. —J.F.

For more information: Check out www.stocktonrestaurantweek.com for participating restaurants and online menus.

[local book]

Lodi: Images of America

by ralph a. Clark (Arcadia Publishing, 2009)

The newest historical retrospect in the Images of America collection hits

especially close to home with this edition dedicated to Lodi’s history.

Our San Joaquin city, home to more than 75,000 acres of vineyards and

60 wineries, is now featured through the largest collection of historic Lodi

photos anywhere. A perfect gift for longtime Lodi natives, history

enthusiasts, or anyone that’s fallen in love with Lodi wine, this book covers

every part of her history. From the town’s forming in 1869 to when it was

first incorporated as a city in 1906, the photo-filled book is a black-and-

white trip down memory lane for this great city. Sold locally and through

independent retailers, this 128-page, soft-cover book comes with a collection

of fifteen historic postcards as well. —Jeremy Fletcher

For more information: www.arcadiapublishing.com


NEW YORK CITYMARATHON

(209) 943-2000 StJosephsCares.org l 1800 N. California St., Stockton, CA 95204

Run for your life.

Alfred Murillo had a triple bypass, then ran the New York City Marathon.

An avid runner and bona fide health nut, Alfred Murillo had

paced himself through twenty marathons. But a few years ago,

sensing something didn’t feel right, he did the smart thing and

had his heart checked out. The diagnosis? Major blockage of

one of his arteries. Surgery was needed immediately. Within a

week, triple bypass surgery was performed at St. Joseph’s

Heart Center. Today, thanks to Alfred’s foresight and the

first-rate heart team at St. Joseph’s, Alfred is recovering the

only way he knows how. By running more marathons. Since his

surgery, he’s run marathons in San Diego, New York City and

Rome, Italy. Alfred Murillo is running miracle miles, all the way.

miracles happen.

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07-CHS-015_Miracles_Run_SanJaoquinMag.pdf 12/29/08 1:09:44 PM



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Pure blisslodi’s Calivirgin olive oil is pure and simple

Standing out from the pack isn’t something easily done, but nevertheless something that the Coldani Olive Ranch family has been striving to achieve for more than seventy years in the San Joaquin Valley, and as far back as their roots in the Piedmont region of Italy. In turning their production of one hundred acres of olive trees into near perfect, less than 1 percent acidity olive oil, they’ve introduced their extra virgin Calivirgin olive oil. born out of a Cal Poly senior project, the Coldani Olive Ranch grew from a vineyard design idea into expansive acres of olive trees in the rich San Joaquin Valley soil. With the Coldanis’ unique process of mechanical harvesting the Arbequina and koroneiki olives, Calivirgin is created void of human hands, soil, or other contaminants. Most importantly, the extra virgin olive oil has been seal-certified by the California Olive Oil Council as the highest standard of quality. “We control every element of the process, we harvest all our own olives, and press them within an hour of picking so we know all the variables,” says owner Michael Coldani. “That’s unique in that many other places use a combination of others’ olives or oils. We know 100 percent the quality of the product.” Perfect for dipping but also ideal for multiple uses in the kitchen, Coldani’s Calivirgin olive oil is the byproduct of what the family ranch has strived for since the growth of the first olive grove—a simply pure and unfiltered extra-virgin Lodi olive oil. —Jeremy Fletcher

For more information: www.calivirgin.com

originally created in observance of the Central labor Union of new york City’s idea to create a “day off for the working citizens,” labor day has officially become the time to lay around, party, picnic, parade, and get in one more great summer bash. here are some facts about our U.S workforce.

$8: California minimum wage,

fourth highest in the nation

$6.55: Federal minimum

wage

154.5 million: People 16

and older in the nation’s labor force in May 2008

82.6 million: Men

71.9 million: Women

7.7 million: u.S. workers who hold down more

than one job

28: Percentage of workers 16 and older who work

more than 40 hours a week

4: Median number of years workers have been with

their current employer

9: Percentage of workers who have been with their current

employer for 20 or more years —compiled by Jeremy Fletcher

Source: Upcoming Statistical Abstract of the United States: 2009

Source: Bureau of Labor Statistics




Lodi Grape Festival a celebration of the harvest

If you’re one of the best wine producing regions in the industry, you don’t just get together at the end of the season and celebrate with a quick get-together. you make it a party—or a festival, if you will—and you keep it going with bands, food, rides, and entertainment. Enter the annual Lodi Grape Festival, a family-fun, down-home celebration of the Central Valley’s rich agricultural achievements. kicking off with kids’ Day Thursday, September 17, the festival is four days of feature bands including Abbacadabra, blue Oyster Cult, and The Marshall Tucker band. With local business sponsoring each day and offering something new at every turn, the festival promises to be a whirlwind of wine country fun. The festival celebrates its seventy-second year this fall, and if that isn’t a good enough reason to get involved in the longstanding tradition, make sure you turn up for the food and wine tastings in plenty. Over $150,000 was raised last year by non-profit groups benefiting from the festival, and more than $30,000 was presented to individuals and groups for their involvement. —Jeremy Fletcher

Lodi Grape Festival, Sept. 17-20. $8 adults, $4 kids 6-12 (free on Thursday), Free kids 5 and under. Unlimited carnival wristband advance purchase $20. www.grapefestival.com

grape fun make Sangria from our local wine

ingredients1 orange, sliced 1 lime, sliced1 apple, cored and sliced1 bottle red wine 3 cups white rum 1/2 cup orange flavored liqueur 1 cup orange juice 1/2 cup pomegranate juice 3 tablespoons sugar 1 quart club soda, to taste

DirectionsTo a pitcher add orange, lime, and apple and cover with red wine, rum, orange liqueur, orange juice, pomegranate juice, and stir in sugar. Chill in the refrigerator. when ready to serve, top off with club soda, to taste.

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[ no. 8 oF 9 SiSTeR CiTieS ]


President Eisenhower announced in 1956 a “Sister Cities” program for American cities to form partnerships

with cities around the world, in order to promote peace and create economic and cultural alliances. Over the last fifty years, local cities have created and maintained close bonds with cities from all around the globe. This is part 8 of 9 in our series featuring our local Sister Cities.

SiSter CitieS Velas, São Jorge, AzoresLike many Central Valley cities, Tracy has a sizable and ever-growing Portuguese population that has offered many unique contributions to the city’s history and character. In 1995, Tracy chose to honor and celebrate this contribution by finalizing a Sister City relationship with Velas, a city that many Tracy residents can claim as part of their ancestry. Velas is the main city on the northwest portion of the island of São Jorge, a thin knife-shaped island that lies in the center of the Azores, an Atlantic archipelago about a thousand miles off the coast of mainland Europe. Though the Azores belong to Portugal, it has been considered an autonomous region since 1976.

A small and charming coastal town, Velas boasts public gardens, narrow and walkable streets, buildings and churches that date back to the fifteenth century, and breathtaking vistas of the ocean, mountains, and surrounding islands. Like Tracy, it’s a thriving agricultural community, specializing in a variety of fruits and dairy products. Tracy regularly sends a delegation of students to Velas in the summer and receives students in exchange. These visits include home stays, school visits, and tours of São Jorge and the neighboring island of Pico. The next group is scheduled to leave for Velas in the summer of 2010. —Matthew Andrews


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34 san joaquin magazine SePTemBeR 200934 san joaquin magazine SePTemBeR 2009

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BOUND BY BLOODBOUNDs To CK To n F i G H T E Rs n i CK a n D n aT E D i a Z

Try to dream up the perfect fighter. He’d be tough, self-motivated, and competitive. He’d have

to be physically gifted but not so much so that he hasn’t had

to work for everything he’s gotten. you’d want him to have a

combination of tough good looks (in this case the product of his

mexican heritage) from countless fights, officially sanctioned

or not. no tattoos and no piercings, because he’d care about

his body. maybe he’d even be a vegetarian. and no

overnight success story—you’d want a guy

that has persevered and come back

hungrier than ever.


BOUND BY BLOODBY BLOODphotos and story by jEREmy FlETCHER

He’d be a local kid that grew up here and now trains here

because the people he trusts are nearby. Training hard

would be the norm, as would a quiet, yet self-controlled

demeanor —not a lot of chatter or flash because that doesn’t

win fights; hard work does. and nobody would know that

better than him.

oh, and he’d have a younger brother—not too young, just

a few years—old enough to follow closely in his brother’s

footsteps, but young enough to reap the benefits of learning

from his big brother’s mistakes. you’d want the younger

brother a tad more outgoing because, well, they’re not twins.

and all that stuff about the perfect fighter, it would go for the

younger brother also.


Name: Nate Diaz

Height: 6’0”

Weight: 155 lbs.

Birthdate: April 16, 1985

Style: Brazilian Jiu-Jitsu

Team: Cesar Gracie Jiu-Jitsu

Record: 10-4

Knockouts: 2

Submissions: 7

“he’s on his way!” ernie says to me. Then half proving it and half probably not believing it himself, he shows me his phone. There it is. a text message from nick diaz: i’m on my way. “This is huge,” continues ernie Rodriguez, a friend of the brothers, a salesman at Stockton’s Chase Chevrolet, and the boys’ first sponsor.

“it’s nothing for them to be here [at the gym] in the middle of the night working out, so getting them both together to talk, that’s big,” he says, as i notice an “e-Rod” stitched onto the backside of nate’s fighting trunks. “That’s me,” he says.

notoriously known to shy away from media attention, it takes some coaxing from ernie to get the boys in the same place at one time. added to that, my intention to photograph the diaz brothers, together, in their gymnasium, seems like a bit of divine intervention.

in actuality, ‘gymnasium’ doesn’t accurately represent the School Street training center in lodi where the diaz brothers train. like the boys, the facility is all simplicity, all business, all for the sole purpose of getting the job done. one part lodge and one part high school wrestling room, the floor to ceiling wood panels give way to a 40 by 40 foot matted area against the corner wall, while the other half of the room sits a full-size, official fighting ring. Previously training at a gym in Stockton, owning their own mixed martial arts (mma) training center has always been the brothers’ goal.

nearly a dozen fighters are currently on the mats, partnering up and grappling various floor moves, escapes, takedowns, and holds (the dirty work of their art, where fights are more often then not finished). with nick “on his way,” it’s younger brother nate who’s putting the fighters through their paces. Two minutes of one-on-one combat, and a buzzer sounds. The fighters break holds and immediately partner up with someone new—no matter the size or experience. “who’s tired?” nate yells when the fighters are slow to switch-off after a session. “who cares!” “20 pushups,” he yells back.

enter nick diaz. almost like the mma gods were punching out cookie-cutter molds of young men and decided this would be the ideal model for a fighter, both boys are slim where they need to be and all muscle where you’d expect them to be. long hyped in the media since they broke onto the fighting scene, they both wear the tentatively healed wounds of a fight for ‘every three months since they were 16’.

Meet Stockton’s Nick and Nate Diaz.


Name: Nick Diaz

Height: 6’0”

Weight: 170 lbs.

Birthdate: August 2, 1983

Style: Brazilian Jiu-Jitsu

Team: Cesar Gracie Jiu-Jitsu

Record: 20-7

Knockouts: 11

Submissions: 6

inside the ring they’re all nightmare—two separate men, two separate fighters, two different levels of the sport, all bound by blood. whether it’s their own blood or that of their opponents, mma affords the fan plenty of both. where wrestling and boxing both limit

fighters to what’s legal and illegal in a brawl, mma draws the line only at the most inhumane eye gougings and crotch shots. in other words, when you step into the ‘cage’ someone’s leaving on their own accord and someone might have to be carried off the floor. Pummeling opponents with a flurry of punches, kicks, attacks, and takedowns, the sport is relatively new and has become popular in recent years based on a few simple merits—it’s brutal (nick has been bloodied so many times above the eye that he underwent a new surgery to reduce the ability for that rehealed cut to bleed), and it’s as high adrenaline as a sport can get.

very understanding of the fact that there’s ‘life inside the ring’ and ‘life outside the ring’, this is where the similarities meet the differences. Polite but not warm, the boys seem to have a calculated amount of personality they are willing to show to a journalist. never raising their voices above a conversational tone even amidst the thumping of workout music playing in the background, the boys offer up answers to everything i want to know and nothing extra. more important than the Q and a of understanding their training (they compete in ironman triathlons), and what it’s like to have a brother in the same sport (‘it’s great, i get to learn from his mistakes”), our short sit-down reveals one very apparent thing—they know their goals and they’re here to accomplish them.

in a sport that’s infamous for blood and tattoos, neither nick nor nate sport any ink, any piercings, or body art of any kind. Fanatically focused on staying in top shape, both are vegetarians and completely organic, all the way down to their toothpaste and hair care products. “it’s gotten to the point that anyone around them for a significant amount of time begins to buy in to what they do, which includes this family,” says the boys’ mother, melissa diaz.

For as long as anyone can remember, nick and nate have done things only as they wanted to, independent of outside influence. if something didn’t appeal to them growing up, good luck getting them to do it. drugs, tattoos, homework—say the occasional interview—nope, not interested. The result? Two competitors who have their minds made up about fighting, and they want it—bad. Just do everyone a favor, and get out of their way.

FoR moRE inFoRmaTion: Gracie Sports Academy, 230 School St., Lodi



We’re Moving!just steps away around the corner

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www.sanjoaquinmagazine.com san joaquin magazine 43www.sanjoaquinmagazine.com san joaquin magazine 43

TheDeliciousLifeNo longer just a shopping attraction, Stockton’s famedMIRACLE MILE is fast becoming a center of haute cuisine. THE MIRACLE MILE offers the diner everything from a quick bite to eat, to al fresco faire, to an upscale dining experience, coffee or an after dinner drink. With an eclectic mix of food choices,there’s always something for everyone.

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life by the

vinesthese couples have made their homes

and livelihoods among the vineyards of lodi wine country,

and they couldn’t be happier.

BY JAMIE MENAKER | PHOTOS BY BRENDA HARTSHORN

While napa may be the go-to name for wine, we here in san Joaquin know the real deal—that lodi is quickly rising in the ranks of the wine world. sure, we have great wine, but what really sets us apart is the dedication of our winemakers and winery owners. More often than not, visitors to lodi wine country find a tasting experience side-by-side with someone at the winery who actually watched the grapes from the moment they were planted in the ground until they made it to the wine bottle in question. We wanted to talk with couples that have taken it one step further, devoting not just their working hours to this trade, but their entire lifestyle. they’ve made their home on the same property that houses their vineyards, and the winery is their entire livelihood. luckily, there’s no real line between work and

play for these couples —and they’d like it to stay that way. »


life by the

vines



www.sanjoaquinmagazine.com san joaquin magazine 47www.sanjoaquinmagazine.com

A family AffairJoe and Kay berghold

berghold estate vineyards, lodi

A Pennsylvania native (where he and Kay met), Joe berghold never thought he would find himself in the wine business. the story goes like this: Daughter Karen was renting a quaint house in lodi while Mom and Dad were still living in the bay Area. Upon the lease ending on the lodi cottage, Karen had fallen in love with the home and the surrounding vineyards, and asked her parents to become owners of the house, so she could rent from them. sight unseen, Joe took a leap of faith and purchased the home and 37 acres of surrounding vineyards as an investment. little did he know that the lodi vineyards would become the bergholds’ passion. With 85 acres of vineyards today, Joe and Kay are living the wine country life to a tee. they walk their three dogs and take bike rides through the vineyards daily, tend to the winery gardens, pour wine at the tasting room, plan weddings and events for the winery’s breathtaking outdoor venues, and continue to seek out American antiques to embellish their historic tasting room. in fact, the couple is so wrapped up in the wine country lifestyle that they have to set aside dates in their calendar to spend time outside the winery. both their home and the tasting room on the property have historic American architectural features, combining Joe’s other passion of collecting antiques. All three of the couple’s children live in lodi—son Miles is the winery’s winemaker, with a Masters in enology, and his wife, Julia, manages the tasting room, the wine club, and the winery’s events—and Joe and Kay now live in the original house they purchased way back when for their daughter. “estate wines [when everything is done at the same location] represent a specific sense of place, and you can taste this in the wines,” says Joe. “i’ve built this from the ground up. When we bought the vineyards, they were the old tokay vineyards. We’ve replanted, we opened the tasting room, we started the winery—this is going to go on for a long time. the next generation is already in the business with my son, Miles.” SJm


Welcome home steve and beverly borra borra vineyards, lodi

three generations deep in winemaking history, wine has always been at the forefront of steve borra’s way of life. Grandfather Giuseppe came from italy over a century ago and tried his hand at the vines, and steve grew up surrounded by lodi winegrapes, venturing no farther than across the street to find wife beverly. it wasn’t until 1998, however, that steve decided to take his winemaking hobby to the next level, when borra vineyards was born, and steve and beverly haven’t looked back since. not only have they created a winery that produces top-notch wines with their winemaker Markus niggli, they’ve prided themselves on creating a space where the focus is on hospitality, and “every experience is a good experience.” the property sings this sentiment in every corner, with a lush, grassy lawn out front strewn with twinkling lantern lights for winery events and celebrations, and a cherry wood tasting room, cool and inviting. behind the lawn and tasting room are the winery office, the borras’ home, and plenty of shady trees. steve spends most of his time out in the vineyards, daughter Gina runs the tasting room, daughter-in-law tina plans borra’s special events, son steve Jr. runs lodi irrigation from the same winery property, and beverly keeps everything in line. “We make wine just like my grandfather did one hundred years ago,” says steve. “We allow everything to happen naturally—what you’re tasting is exactly what came out of the vineyard.” now that the borras have grandkids running around the property, the next generation is getting their hands dirty as well. “if we’re not working in the vineyard, we’re playing in it.”




the innovators Rod and Gayla schatz

Peltier station Winery, Acampo

before Rod and Gayla schatz opened boutique winery Peltier station, the original focus was custom crushing—turning other wineries’ grapes into wine, and producing quality wines from Peltier’s grapes to be given any particular label of the customer’s choosing. Upon joining forces in 2005 with winemaker JC van staden, a transplant from south Africa, he “kicked them into gear,” as Rod likes to say, and they started making their own wines under the Peltier station label. fittingly, the facility where the wines are made is more of a headquarters than anything else, with a host of different wine related projects all housed under one roof. Rod and Gayla’s home is just down the road in the midst of their 45 acres of surrounding vineyards (they control 400 more acres on top of that). Rod manages both his own winery and his family’s growing operation, always keeping his eyes open for fresh, new avenues to pursue in the wine world—complemented by Gayla and her willingness to take on anything. With Rod’s background on the lodi Winegrape Commission, and as an instrumental part in the creation of the lodi Wine and visitor Center, the ideas are endless. “We started differently from most in lodi,” says Rod. “We didn’t start with the dream of the tasting room or vineyards. We started as a bulk wine operation.” thanks to Peltier’s two wine labels (Peltier station and their Usb dessert wine), another label on the way called hybrid that will offer three lower-priced wines, a tasting room in the works, and some of the cheekiest labels around (written by Gayla herself), we’re happy the couple changed their tune. Peltier is also working on projects with local restaurants, and we guarantee more ideas in the works yet to come.


and your retirement should be too.You’re UniqueSenior Care

With an abundance of seniors in San Joaquin, rich in

experiences and stories, we can’t forget about this

important life step. When mom and Dad are ready to

move on to the next stage, where do you turn? Who can

help? This special section is dedicated to just that—who

and where to turn to when you or your parents have

reached the golden years. San Joaquin is lucky to have

some of the best resources around to cater to the 55

and up set. Just because your age is changing, doesn’t

mean that you can’t be young at heart.

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AstoriA GArdens Assisted LivinG & MeMory CAre CoMMunity1960 W. lowelltracy, CA 95376(209) 833.2200www.agtracy.com

located at the corner of Corral hollow and W. lowell in tracy, Astoria Gardens is specially designed to meet the needs of those who need or desire a full array of assisted living care in beautiful surroundings. the family-focused community features two single story buildings and three distinct neighborhoods so that each resident may choose to live where they feel most comfortable. there are gracious common areas as well as a choice of private or

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If you, or someone you know, are tied down with the maintenance of a home, shopping and cooking for all your meals, or simply finding that retirement is not all you hoped it would be, you might be happy to know there is a better way!

You are invited to come for a personal visit and find out what sets O’Connor Woods apart from other retirement communities. No Buy-In Fees!Independent Living • Assisted Living

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companion suites. Other amenities include a hair salon and ice cream parlor. the residence is surrounded with enclosed gardens, landscaped with flowers, patios and water features. Residents also enjoy services such as 24-hour personal care, chef-prepared meals and free transportation, plus our signature 52-week activity program.

CoMFort KeePersPam & Dave Warta120 e. 12th st. suite Atracy, CA 95376 (209) 832-1333www.comfortkeepers.com/caregivers/355/ Comfort Keepers was started by Pam & Dave Warta 7 years ago to help seniors in our community live independent and healthy lives in the comfort of their home. We have satisfied the needs of our clients, their families, and our networking partners, but continue to strive for better ways of providing information and tools to make their lives easier. We are very proud of the file for life program and our Resource Guide for independent senior living. both were created to help our seniors navigate the trials and difficulties they face. We value all our clients, past and present, and welcome the opportunity to serve you and your loved ones. Comfort Keepers is recognized as the leader in non Medical in-home Care Provider.

GoLden LivinG CenterChateau – stockton (209) 477-2662Portside – stockton (209) 466-3522hy-Pana – stockton (209) 477-0271Galt – Galt (209) 745-1537www.goldenlivingcenters.com

We understand that know one wants to go to a nursing home. but understanding levels of care and what a short-term “recovery” period looks like is important. According to a study published in the new england Journal, as many as a fifth of all Medicare patients are readmitted within a month of being discharged from a hospital, according to the study, and a third are re-hospitalized within 90 days. We may not know the exact why behind the statistic but, we see this everyday. People go home right from a hospital stay when they may need and would benefit from some 24- hour skilled care or strength training after an illness. nursing homes are changing – and Golden livingCenters are “Making a Difference”

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LAW oFFiCes oF sidney L. ALeGre1103 holly Drivetracy, CA (209) 830-2939

estate planning is important for everyone but can be especially important for seniors. Documents such as Advanced health Care Directives and Durable financial Powers of Attorney allow one to choose who will make decisions for them in the event of their incapacity, rather than relying on the county conservatorship system. the living trust and the will are documents that will allow seniors to control the distribution of their estate to their beneficiaries. the living trust eliminates costly probate, executor and attorney fees and can reduce exorbitant estate taxes assessed at death. Practicing in tracy for over ten years, sidney l. Alegre is a certified specialist in estate planning, trust and probate law and is eager to help seniors with the estate planning.

o’Connor Woods3400 Wagner heights Rd stockton, CA 95209 (209) 956-3400www.oconnorwoods.org

Retirement the way you dreamed it could be!O’Connor Woods provides a variety of quality lifestyle choices, including independent living, assisted living, skilled nursing and rehabilitation. you are welcome to come for a personal visit and discover some of the reasons why we are included in the list of northern California’s finest retirement communities. A few of the things that set us apart include our beautiful 34-acre campus, CARf-CCAC accreditation, and sponsorship by the Dominican sisters of san Rafael. Residents enjoy a wide selection of life-style choices, including wellness classes at the fitness center, year-round swimming, a private chapel, arts and craft studio, gardening, a putting green, all day dining and an extensive library. it truly is retirement the way you dreamed it could be!

rio LAs PALMAs877 e. March lanestockton, CA 95207(209) 957-4711www.riolaspalmasretirement.com

from the moment you walk into the newly renovated Rio las Palmas and experience our three-story lobby waterfall, you feel completely at home. With both independent living and assisted living apartments, Rio las Palmas senior living

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SPeCiaL aDVeRTiSing SeCTiOn

1017 Turnpike Street Canton, MA 02021781.828.9290 781.828.9419 Fax

Job#: RIO080501

Size: 7.875”w X 4.75”t

Publication: San Joaquin Magazine

Client: Rio Las Palmas

De: kjd

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Date: 05.20.08

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PetFriendly

Rio Las Palmas offers security, comfort and independence forarea seniors. And now we’re offering something more!

To take advantage of this limited time offer or for more informationon independent living or assisted living, give us a call today or stop byanytime for a visit. We would love to welcome you home this summer.

877 East March Lane Stockton, CA 95207209-957-4711

www.riolaspalmasretirement.comRCFE# 397001866

A LU X U RY R E T I R E M E N T C O M M U N I T Y P R OV I D I N G F I N E I N D E P E N D E N T A N D A S S I S T E D L I V I N G

SUMMER“Welcome Home” Special

ASK ABOUT OUR AMAZING

Summer Move-in Specials!


Job#: RIO080501

Size: 7.875”w X 4.75”t



De: kjd

Ae: gc

Date: 05.20.08

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NA NA NA NA

Notes:

PetFriendly








Summer Move-in Specials!

FALL


Job#: RIO080501

Size: 7.875”w X 4.75”t



De: kjd

Ae: gc

Date: 05.20.08

Colors

C M Y K

NA NA NA NA

Notes:

PetFriendly








Summer Move-in Specials! Fall


OSHER LIFELONG LEARNING INSTITUTE

For more information call 209.946.7658 or go online: www.pacific.edu/cpce

Join us for ‘The Time

of Your Life’!

SJ9-09

Are you a “Seasoned Adult” age 50+ and

have a passion for learning? Osher Lifelong Learning Institute at University of the Pacific offers university-level lectures, course series, film discussions, art andmusic classes and much more. We invite you to attend the Fall 2009 Welcome Reception, Wednesday, September 16, 2009, 3:30pm, DeRosa University Center, on campus.

Make your home more energy efficientwith our Weatherization ProgramPay for your utility bills through ourHome Energy Assistance Program(HEAP)Handle difficult family situations such aselder abuse, self neglect, or financialscamsPut food on the tableStay active and independentAccess senior or low income services

Make your home more energy efficientwith our Weatherization ProgramPay for your utility bills through ourHome Energy Assistance Program(HEAP)Handle difficult family situations such aselder abuse, self neglect, or financialscamsPut food on the tableStay active and independentAccess senior or low income services

Help Is Just A Phone Call Away

Community ServicesWeatherization Program

Home Energy Assistance Program

Social ServicesCall

(209) 468-1104(800) 510-2020

www.sjaging.org

San Joaquin CountyAging and Community Services

may be able to help you:

• Make your home more energy efficient with our Weatherization Program

• Pay for your utility bills through our Home Energy Assistance Program (HEAP)

• Handle difficult family situationssuch as elder abuse, self-neglect, or financial scams

• Put food on the table

• Stay active and independent

• Access senior or low-income services

community in stockton offers a rich and rewarding life, without the responsibilities of running a household. this five star quality establishment also boasts an exciting array of social activities and on-site amenities, such as restaurant-style dining, housekeeping services, exercise and wellness programs, a convenience store, beauty salon, and more. short-term/respite stays and in-house rehabilitation are also offered. visit us today to tour Rio las Palmas and sample the wonderful menu in our formal dining room!

sAn JoAquin County AGinG And CoMMunity serviCes102 s. san Joaquin streetstockton, CA 95202800-510-2020 or (209) 468-1104www.sjaging.org

san Joaquin County Aging and Community services offer a multitude of services to the citizens of san Joaquin County to improve their quality of life. services include: home weatherization, assistance with paying utility bills, meals on wheels, congregate meal dining, food distribution, protective services for dependent adults and elders, caregiver support, in-home care, social services, return to work programs for seniors, and a wide range of volunteer opportunities. several of the programs have income limits, but others do not. Access to the services can be found at the human services Agency and/or in one of our eight community centers located in stockton, tracy, lodi and thornton. for more information regarding these services or others in our area, call the information line at 1-800-510-2020 or 209-468-1104 or visit our website at: www.sjaging.org.

university oF the PACiFiCOsher lifelong learning institute (Olli)3601 Pacific Avenuestockton, CA 95211(209) 946-7658www.pacific.edu/cpce

the Osher lifelong learning institute (Olli) at University of the Pacific offers a forum for “seasoned adults” (age 50+) to participate in exciting, interesting and educationally stimulating programs. As a student of Olli, we hope that your participation will increase your understanding and appreciation of the world around you while sharing your experiences and expertise with other members. Previous association with the University is not required for membership. Our goal is to provide members with a variety

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of university-level courses and lectures without the pressure of homework, tests or grades. We welcome you into our family of knowledge-seekers who desire to keep their minds active, interests stimulated and believe that curiosity never retires. sign up today and continue your adventure into lifelong learning!

oPen house FinAnCiAL eduCAtion ForuMtracy Community CenterWednesday, October 21st. 5 p.m.-8 p.m. (209) 832-6052. [email protected]

is the Open house financial education forum only for baby boomers? Of course, not, but one tracyite referred to it as baby boomer 101. everyone needs this information, why wait?find out about making a Charitable Gift while taking advantage of a charitable deduction and receive a possible income stream. if you want to set up an annuity, you don’t need to go to a bank or an insurance company; simply set up a Charitable Annuity, start collecting distributions, deduct the amount of the gift from your taxable income, and the charity will receive your donation if you think that estate Planning is writing a will, you are missing the fact that your assets may go into probate. yes, you will designate who receives your assets after the legal fees, court fees, and possible estate taxes get deducted, but it doesn’t save your heirs the fees associated with probate. What will? there is a place for Reverse Mortgages for a select group of homeowners; however, they are not for everyone. With long-term Care Planning you can decide if you will have enough to weather the storm of long term care.

Can you retire by collecting social security and cashing in the money from your iRA? At what age will you file for social security? how much do you need to have in your savings to retire? Retirement Planning is for everyone. have you started your Retirement Plan?

RESOURCES

Dining, ApparelInteriors, Specialty

and more

Carats(209) 955-0715

C.R. Porter (209) 956-9250

David’s New York Style Pizza(209) 957-2850

Fleet Feet Sports(209) 952-1446

Galletti’s Boutique(209) 473-8019

Gary Long Jewelers(209) 477-6881

Meyers Fashion Optical

(209) 476-0913

Ocean Avenue Bed and Bath

(209) 956-2500

Play It Again Sports(209) 474-1944

Theadora Fine Lingerie(209) 474-7407

VIP Salon and Supply(209) 472-1600

856 Restaurant and Lounge(209) 957-7856

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307 s. lower sacramento rd., lodi, ca. 95242 tel. 209.334.1519open everyday from 11 am - 9:30 pm www.rev1910.com

WINNER OF TWO AWARDSVOTED BEST MEXICAN RESTAURANT ��

BY SAN JOAQUIN MAGAZINE

VOTED BEST NEW RESTAURANT �� BY SAN JOAQUIN MAGAZINE

JOIN US IN THE CELEBRATION OF MEXICO’S INDEPENDENCE DAY (SEPT. 16TH)

ON SATURDAY SEPTEMBER 13TH

SERVING AUTHENTIC MEXICAN FOOD, QUALITY TEQUILAS & A LIVE MARIACHI!


DINING REVIEWS WINEfood&wine

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Centrale kitchen and Bar San Francisco meets Stockton at this miracle mile eatery

by jamie menaKer

tucked into a barely visible corner of stockton’s Miracle Mile is Centrale Kitchen and bar. significantly overshadowed in size by the neighboring empire theatre, the only hint of a restaurant visible from the street is a small sign proclaiming ‘bar and Grill’. it is only when diners stand directly in front of the restaurant, where ‘Centrale’ is printed on floor to ceiling windows in gold gilded type, that they are able to see the official announcement of what to expect within. »


Food&Wine i ReSTauRanT in THe SPOTLigHT

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A first restaurant venture for both scott thompson and brother-in-law tony sbragia, Centrale is a step forward for stockton. both

owners are stockton born and raised, and saw a niche that needed to be filled in the city, for casual American cuisine in an upscale atmosphere—the restaurant is “homegrown,” as thompson likes to say. this translates to an eatery that has the chic of san francisco, with dishes not so out of left field that they aren’t accessible to anyone who loves just really good food. “there are a lot of different cuisines in stockton right now,” says thompson. “We wanted to offer mainstream American comfort food with a few tweaks here and there to keep it contemporary.” the resulting menu, while not extensive (there are only eight entrée choices on the summer dinner menu), is filled with dishes like baby bay scallop and shrimp scampi over buttery risotto, double cut bone-in pork chop with baby red mashed potatoes and a

stone fruit chutney that’s simply divine if you have any inclination toward mangos, and a Kobe hanger steak with sweet corn and fava bean succotash. starters are impressive here as well, with selections like lakewood Meats grilled apple brats with a trio of mustard, and a frog hollow farms organic peach salad with walnuts, cherry tomatoes, and goat cheese. A lunch menu is also offered, with homemade soups, salads, and sandwiches (roasted turkey is made fresh daily), all appropriately priced for lunchtime. Centrale benefits from their abbreviated, bistro-style menu, as each dish from the kitchen is executed almost flawlessly. On most nights, executive chef bernardo Martinez or sous chef Ryan Wager will stop by tables to greet diners and be sure that the selected dishes are to patrons’ liking.

“early on, the first thing that many people were expecting was a larger menu,” says thompson. “We stuck with the bistro idea on this one. We aren’t a huge establishment, so we chose the things that we know we can do and do well.” Centrale offers a more intimate atmosphere than the standard for most stockton restaurants. Clean, simplistic lines and earth tones are complimented by white tablecloths and tea lights in basic, clear jars in the middle of each table. Chairs, tables, and walls are subdued shades of brown, with the exception of an entire wall behind the bar covered in bricks, hand-laid by thompson and sbragia themselves. A newly opened patio beside the restaurant is neat and unfussy. the cocktail list is another standout here,

where quality ingredients take a front seat. All fruit-based cocktails are made from fresh juices, including freshly-squeezed orange juice screwdrivers, and margaritas made to order. tonic is also made from scratch here, nicely complemented by your choice of gin. As with the menu and wine list that changes seasonally, so do the draft beers on tap. “We try to offer selections that you might not see everyday,” says thompson. “We keep it different and fresh, and keep our customers coming back to see what’s new. One of our biggest challenges so far has been making sure that everyone knows we’re open seven days a week, since most of the [Miracle] Mile is closed on sunday and Monday.” the Centrale bar also stays open until midnight on weekdays, and 2 a.m. on weekends. the icing on the cake? housemade desserts the likes of oreo cheesecake, wild blueberry crème brulee, and rich cocoa tiramisu.

If you go: Centrale Kitchen and Bar, 1825 Pacific Ave. (on the Miracle Mile), Stockton, (209) 939-1825


Jessie’s Grove Winery • Michael - David WineryVan Ruiten Family Winery

PRIVATE & SEMI-PRIVATE ACCOMMODATIONSFLEXIBLE HOURS FOR PARTIES/GROUPS

209.339.4394HOURS: TUES-THURS 1-9 ~ FRI 1-11

SAT 12-9 ~ SUN 12-5 ~ CLOSED MON

21 N. SCHOOL ST. LODI CALIFORNIA

Farmers MarketEvery Thursday,

now through September 24th

SPECIALSSmall plate appetizers

A classic car show benefitting childrens’ organizations.

Saturday, September 2610 a.m to 4:30 p.m.

Admission: $20 per person, children 14 and under are free Tickets sold at the gate only.

For information on this event visit: www.IronstoneFoundation.comIronstone Winery 1894 Six Mile Road, Murphys, CA 95247 209-728-1251


Food&Wine i THiS mOnTH’S Wine PiCKS

For more information: Visit the lodi wine and Visitor center, and taste from a selection of over two hundred award-winning Lodi wines. 2545 W. Turner Rd., Lodi, (209) 367-4727, www.lodiwine.com

Chardonnays this month’s wine picks from the lodi Wine and visitor Center compiled by michael Perry

If you were asked what the most popular selling wine in the world is, would you know the correct answer? Many would be surprised to learn that it is Chardonnay, a versatile grape used to produce outstanding sparkling wines and Champagnes, as well as great table wines.

Chardonnay exhibits subtle aromatic qualities of peach, pear, apple, and butter, with oak aged versions also exhibiting vanilla, spice, and toasty oak. The wines are medium to full bodied, with unoaked Chardonnay exhibiting a clean, crisp, minerally finish, and oak aged Chardonnay exhibiting a buttery, spicy finish with hints of oak and fruit. Both styles are perfect food accompaniments to chicken and fish dishes. Oak aged styles are better suited for the grill, while the unoaked styles do better with more traditionally prepared foods. Both styles do well with pasta and creamy white sauces. Oak aged styles work in harmony with the pastas, while crisp, acidic unoaked styles offer contrast. Also, enjoy both styles with cheese, apple slices, and a variety of other fruits. Here are some local options from Lodi wineries.

jessie’s Grove 2008 chardonnayThis Chardonnay is light yellow gold with aromas of peach, apple, pear, and vanilla. Bright acidity focuses core fruit flavors and citrus that leads to a peach syrup and spicy oak finish. ($18) www.jessiesgrovewinery.com

onus 2007 chardonnay Light gold, this unoaked Chardonnay offers subtle aromas of pear, tart apple, and minerals. Flavors of nectarine and peach are properly balanced by crisp acidity and a clean, core fruit-oriented finish. ($17) www.onuswines.com

michael-david 2007 “7 heavenly chards” A light yellow gold with perfect clarity, this Chardonnay has aromas and flavors of spicy pear and peach with hints of butter. The lingering finish of citrus and moderate oak invites you to enjoy another glass. ($17) www.lodivineyards.com

harmony wynelands 2007 chardonnayYellow gold with good clarity, the Harmony Wynelands Chardonnay exhibits crisp acidity throughout. Pineapple and citrus with a clean mineral edge highlight the aromas and flavors. ($16) www.harmonywynelands.com

Grady Family Vineyards 2007 “celtic chardonnay” Light gold and clear, aromas of vanilla, core fruits, and butter accent spicy oak and citrus flavors. The wine has a crisp clean lingering finish. ($13) www.gradywine.com


Bringing a new look and a new feel to Stockton, Centrale Kitchen & Bar will give you the feeling of being in an upscale bistro in any big city around the world

Outdoor dining available l Open for Lunch & Dinner Seven Days a Week

Stockton, Ca. 95204209.939.1825

Thank you San Joaquin County for nominating us Best New Restaurant!

vibe of San Francisco without the drive...


Tracy Thai successfully captures the unique and complex fl avors Thai food is known for. using only fresh, quality ingredients, their food has exceptional presentation, from mouth-watering appetizers like their heavenly angel Wings (boneless chicken wings stuffed with silver noodles), to their soups served in a fl aming tureen that keeps it warm throughout the meal. Tracy Thai prepares imaginative creations for those with more adventurous tastes, or delicious familiar dishes that are great choices for those who have never experienced Thai food before.

1035 Central ave.Tracy, (209) 833-9703

Tracy Thai

a favorite among guests that enjoy fi ne dining, Rosewood Bar and grill offers an upbeat and sophisticated setting with its rich wood and black and white tile fl oor, while still remaining family friendly. With an exceptional menu, Rosewood offers monday night prix fi xe (French for “fi xed price”) dining specials, letting diners order a complete meal for about half the price of doing so a la carte. Rosewood Bar and grill also boasts a wine list that is out of this world.

28 S. School St. Lodi, (209) 369-0470

Sitting around the immense copper beer vats in the middle of the dining room fl oor, beer connoisseurs with a taste for fi ne dining can enjoy the best of both worlds at Lodi Beer Co. Restaurant and Brewery, newly opened and located in downtown Lodi. With such house specialties as the deep-fried mac and cheese nuggets for starters, to the melt-in-your-mouth prime rib entrée cooked to perfection, this casual fi ne dining restaurant is the ideal choice for both lunch and dinner.

105 S. School St.Lodi, (209) 368-9931

give Taste of Brittany the opportunity to take you on a memorable trip to France: from amazing French signature dishes prepared by executive Chef Christopher Freeman, to unforgettable crepes made on location. The "moulin Rouge Cocktail Lounge" is the perfect addition to an enjoyable evening in a warm and cozy atmosphere. The banquet room is the perfect setting for any special occasion, from family dinners to wedding ceremonies or business meetings. Come and try this unique dining experience ... and Bon appetit! Open for breakfast, lunch, and dinner.

2041 Pacifi c ave., Stockton (on the miracle mile), (209) 946-9494www.tasteofbrittany.com

CALL FOR INFORMATION & RESERVATIONSTuesday-Sunday 10am - 2:30pm

Fri & Sat. Night 5pm - 8pm

(209) 946-9494 • 20 N. California St.

Celebrate

Valentine’s Day

with usTreat your

sweetheart

to a romantic

FrenchDinner

FIX DINNER FEATURING:Smoked Salmon Quiche in a crepe shell with glass of French Champagne

“Bouchee a la Reine” (Puff pastry with lobster and shrimp)Soup or Guinea Fowl Confit Salad

Choice of entrees including Steak Diane, Rack of Lamb, Chicken Kiev, Salmon en Papillote and an unforgettable desert for two in tulip crepe shell...

ALSO THIS FRIDAY AND SATURDAY NIGHT:Muscovy Duck Breast with Orange Sauce

Marinated Leg of LambVeal Scallions with Madeira Wine Sauce

Marinated Codfish with Walnut Butter Sauce(our traditional menu savory & sweet crepes also available)

4-StarDining Rating

573459

Serving authentic and modern Japanese cuisine, come enjoy the relaxing atmosphere of the causal dining room, or grab a seat at the sushi bar and have some fun with the professional and creative sushi chef. To enhance your experience, mikasa invites you to explore the list of premium sakes. mikasa offers outstanding sushi, sashimi, tempura, noodles, and teriyaki, as well as traditional Japanese sukiyaki and yosenabe. The most popular dishes are the Hawaiian tuna poki, tako kimchee, hamachi jalapeno, tuna ceviche, mikasa steam sole, ginger beef tenderloin, golden gate roll, and mikasa roll. They’re looking forward to your visit! Kampei!

15138 Harlan Rd., Lathrop(209) 858-1818www.mikasasushilathrop.com

TASTE THE BEST

restaurantsof SAN JOAQUIN

To be included in our special dining section, please contact San Joaquin magazine at 209.833.9989


With its seasonally-based menu and gourmet preparation, the Wine and Roses restaurant boasts a charming venue with exceptional service. guests are spoiled with beautiful views of the garden, or can enjoy a romantic evening sitting by the large fi replace. Sit alongside the piano while enjoying an after dinner cocktail. as an added bonus, stay overnight at the charming and beautiful Wine and Roses inn and make a weekend out of it.

2505 W. Turner Rd. Lodi, (209) 334-6988

Papapavlo’s Bistro and Bar is considered by many to be one of northern California’s most unique fi ne dining establishments, located in Stockton’s Lincoln Center. They offer the fi nest and freshest in gourmet cuisine, and their fabulous menu includes a large variety of continental dishes. Three outdoor dining patios make for a perfect place to relax during lunch or dinner. Papapavlo’s offers four private banquet rooms accommodating groups as intimate as 12, to as large as 100 guests. Papapavlo’s is open Sun.-Thur., 11 a.m. to 9 p.m., Fri. and Sat., 11 a.m. to 10 p.m.

501 n. Lincoln Center, Stockton(209) 477-6133, www.papapavlos.com

Bringing a new look and feel to Stockton, Centrale Kitchen and Bar will give you the feeling of an upscale bistro in any big city around the world, with its authentic brick walls and dark, walnut wood fl oors. The menu features traditional american comfort food with a strong focus on fresh and unique ingredients. as with the dinner menu, the wine selection will change by season, and you will fi nd many extraordinary bottles that you won’t fi nd anywhere else in the region. With a full bar, Centrale is also bringing back the quality cocktail by using all fresh juices and house-made mixes. Centrale Kitchen and Bar is located on the south end of the “miracle mile” and is open for lunch and dinner 7 days a week.

1825 Pacifi c ave., Ste. 2Stockton, (209) 939-1825

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Comida refi nada – giving mexican food the elegance it deserves. With a menu that ranges from central mexico to the Yucatan coastal region, we’ve added a modern day touch to recipes from the kitchens of historic mexico. We eliminated all common dishes created in typical u.S. mexican restaurants and held to the mexico tradition of baking our food instead of frying it. Our food is plated for sharing with family or you can make friends at our always lively communal table. We have revolutionized margaritas by using only the three most natural ingredients: agave nectar, limes, and 100% agave tequila. Looking for something fun to do? Join us for one of our upcoming events.

307 S. Lower Sacramento Road, Lodi(209) 334-1519www.rev1910.com

Bartoni’s at

The Great PlateTwo of Tracy’s favorite establishments are blending into one exciting destination. Bartoni’s long list of fans will be excited by his return to downtown Tracy. Come and enjoy the best of both worlds! all the great Plate favorites along with Bartoni’s sensations are available in a relaxed dining atmosphere. Choose a selection from the extensive wine list to compliment any item. Lunch, dinner, and appetizers are available 7 days a week, along with a full bar and 16 beers on tap. Fresh pastas, certifi ed angus steaks, gourmet pizzas, famous hot wings, excellent burgers, and so much more! Catering is also available.

714 Central ave.Tracy, (209) 833-0862www.thegreatplate.com

Since 1990, ernie’s has provided the Stockton area with fresh local goods, prepared by well-trained chefs. Featuring fresh salads, made-to-order manila clam chowder, steaks and fi sh selections from the grill, pasta and sautés, plus daily specials, the menu has something for everyone. a full bar, including a wine list of 200 California Wines, will add to your dining choices. Find out why ernie’s was voted #1 for fi ne dining in the area.

296 Lincoln CenterStockton, (209) 951-3311


these listings are provided as a free service by San Joaquin magazine for its readers. As such, inclusion is based on editorial consideration and is not guaranteed. if you would like your dining establishment to be considered for this listing, send information to [email protected], including your name, the name of the establishment, address, and contact information.

Dining Out

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THeRS

ClementsClements Feed & Fuel 18938 e. Hwy. 88, (209) 759-3100. Full bar. Open for lunch, dinner, and Sunday brunch. $$-$$$$ located in a building that dates back to the 1890s, and decorated to preserve its victorian-era charm, Clements feed and fuel is an excellent choice for families and large groups (the large banquet room seats one hundred fifty). turn of the century decorations may often call to mind faded roses and dainty tea houses, but not here. instead, think antique railroads and hearty prime rib and steaks served seven days a week—perfect for hungry railroad workers and modern diners alike.

lathropmikasa Japanese Bistro15138 Harlan Rd. (209) 858-1818. Beer and wine. Open for lunch and dinner. $$$serving authentic and modern Japanese cuisine, come enjoy the relaxing atmosphere of this casual dining room, or grab a seat at the sushi bar and have some fun with their professional and creative sushi chef. to enhance your experience, you’re invited to explore their list of premium sakes. Mikasa offers outstanding sushi, sashimi, tempura, noodles, and teriyaki, as well as traditional Japanese sukiyaki and yosenabe. the most popular dishes are the hawaiian tuna poki, tako kimchee, hamachi jalapeno, tuna ceviche, Mikasa steam sole, ginger beef tenderloin, Golden Gate roll, and Mikasa roll. Kampei!

loCkeFordloCkeFord inn restaurant and GeorGe’s lounGe 18700 n. Hwy. 88, (209) 727-5028. Full bar. Open for breakfast, lunch, and dinner. $$George’s lounge at the lockeford inn and Restaurant may be known for its banquet rooms that can accommodate up to three hundred people for dancing and drinks, but the lounge also offers a wide variety of food for every meal of the day. looking for some homemade cooking? you’ve come to the right place. the meatloaf is guaranteed

to make you feel like you’re sitting at your childhood kitchen table in your flannel pajamas. not in the mood for traditional American fare? George’s also offers a wide selection of Mediterranean cuisine—enjoy a falafel or gyro and wash it down with something off the wine list.

lodihaBañero hots1024 Victor Rd., (209) 369-3791, www.habanerohots.com.Full bar. Open for lunch and dinner. $$not only does this Mexican restaurant offer steaming fajitas and cheesy nachos, but they serve up hot peppers, too. those willing to eat a habañero chili pepper can win their way into the habañero hots “hall of flame.” this is no bell pepper, either; the habañero is rated between 100,000 and 350,000 on the scoville scale, developed to rank spiciness, compared to a mere 5,000 for a basic jalapeño. if you’re successful in the “eat the heat” contest, you are rewarded with a complimentary t-shirt and your photo on the wall. hey, you can always wash it down with one of their one hundred seventy-five selections of tequila.

lodi Beer Company105 S. School St., (209) 368-9931,www.lodibeercompany.com.Full bar. Open for lunch and dinner. $$Whether you’re looking for a place to meet for your next business lunch, to grab a bite with friends or your kids after work, or to dine with a party of one hundred, the lodi beer Company welcomes you. the beautiful slate floors, iron work, and copper accents create an inviting atmosphere, and with up to fourteen beers on tap and menu items ranging from deep fried macaroni and cheese to a twenty-two ounce rib eye steak to grilled mahi-mahi, everyone is sure to leave happy and full.

lodi Feed and Fuel27 W. elm St.,(209) 365-1043. Full bar. Open for lunch, dinner, and Sunday brunch. $$-$$$$Come dressed up or down; lodi feed and fuel welcomes all for a fun, fine dining experience. With classic and contemporary movie memorabilia adorning the restaurant’s walls (think John Wayne juxtaposed with Jack sparrow), and its prime location across

compiled by RObin MeyeRwith additional reporting by Amanda Rife and lindsey ball

PRiCing KeY (enTRee):

$–unDeR $10 $$–unDeR $17 $$$–unDeR $24 $$$$–OVeR $24

OUR POLICY

Food&Wine i ReSTauRanT guiDe

[ FeaTuReD ReSTauRanT ]

de VeGa Brothers 515 n. main St., manteca,(209) 823-0947, www.devegabrothers.com. Beer and wine. Open for lunch and dinner. $-$$$$De vega brothers has risen from its humble beginnings in a converted A&W stand in Manteca to one of the valley’s premier italian restaurants, with expanded locations in both Manteca and stockton. the Manteca site boasts hand-painted murals of Roman ruins and rustic italian vistas, while stockton prides itself on creating an atmosphere of urban elegance with patio dining and live piano music. both restaurants are known for their generous portions and delicious lamb chops, cioppino, chicken and veal scaloppini, steak, and seafood, as well as their gourmet pastas and sauces.


the street from the movie theater, this is a perfect choice for a dinner-and-a-movie date. thursdays are great days to try out the bar—from 4 to 7 p.m. enjoy discounted drinks and appetizers and a live comedy show every other week. if you are in the mood for an adventurous drink, be sure to try the Grapefruit Cosmopolitan made from freshly squeezed grapefruit juice or the Wasabi bloody Mary.

moo moo’s BurGer Barn 113 n. School St., (209) 369-9450,www.moo-moos.com.no alcohol served. Open for lunch and dinner. $Playing off the name of the restaurant, Moo Moo’s is decorated with hand-painted murals of a large barn and open pastures, but the atmosphere is more reminiscent of a ‘50s diner than a drive through the countryside. Authentic burgers, shakes, onion rings, and fries are served in addition to less greasy sandwiches, salads, veggie burgers, and sweet potato fries. this is a great place to come with small children for a fun, tasty, and affordable meal. Moo Moo’s ensures that, like happy cows, happy diners come from California.

roseWood Bar and Grill 28 S. School St., (209) 369-0470, www.rosewoodbarandgrill.com.Full bar. Open for dinner. $$-$$$A favorite among guests that enjoy fine dining, Rosewood bar and Grill is an upbeat and sophisticated setting with its rich wood and black and white tile floor, yet it remains family friendly. With an exceptional menu, Rosewood offers Monday night prix fixe—french for “fixed price”—dining specials, letting patrons order a complete meal for about half the price of a la carte. Rosewood bar and Grill also boasts a wine list that is out of this world.

sChool street Bistro116 n. School St., (209) 333-3950,www.schoolstbistro.com.Beer and wine. Open for lunch and dinner. $$-$$$At this quaint european-style bistro, everything is made from scratch daily, as well as all of the sauces and salad dressings accompanying their regional American cuisine. specialties include upscale comfort foods like bacon wrapped meatloaf and smoked gouda macaroni and cheese, in addition to delicious steaks and fresh seafood. the bistro features domestic and imported beers and an extensive wine list of over one hundred local and imported wines. this is a popular destination for both casual dining and the occasional wine tasting events hosted by the restaurant, so reservations are highly recommended.

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Coffee & LattesCoffee & Lattes

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Food&Wine i WHaT’S in SeaSOn

TASTE OF THE SEASONGrApES

rAISINS

1. Rinse thoroughly 4 to 5 lbs. of red, purple, or green seedless grapes. Add a small amount of vinegar or lemon juice to the water to preserve the color and flavor of the fruit. Pat the grapes dry with a paper towel and remove the grapes from the stems.

2. Spread the grapes out evenly on a large plate or a cookie sheet. Place a cheesecloth or a clean, unused pillowcase over the grapes. Covering the grapes will keep them free of dust or insects.

3. Place the grapes in an area outside where there is direct sunlight. For best results, put them out in hot, humid temperatures of 85 degrees or higher. Wait three or four days for the grapes to shrink.

4. Sample some raisins to see how they taste. Drying out the raisins may take longer depending on how you like them. When you’re ready, store the homemade raisins in an airtight plastic container and cover them with a lid. Once the raisins are formed, they are ready for snacking. Add them to your favorite salads or use them in muffins, cookies, or bread.

GrApE JELLY

1. Wash grapes and drain.

2. Put into large kettle, and cook over medium heat until your grapes are soft, approximately 10-15 minutes.

3. Place the grapes into a jelly bag so that the juice drains out into a jar or pot below. Don’t add water. Put about 2 cups at a time into the bag, no more. The jelly bag will collect the pulp, skin, and any seeds, while the juice that you will use for the jelly drains out. Squeeze the juice through the bag with clean hands or by pressing it gently with a spoon. Empty and discard the pulp periodically if the juice is draining too slowly. Rinse the bag if needed.

5. Bring two cups of juice to a full boil. Reduce heat to low-medium, and add 2 cups sugar. Once sugar is added, do not let the mixture boil. Stir constantly until the sugar has dissolved; otherwise, it will crystallize if the sugar is not completely dissolved.

6. Pour immediately into glass jars, clean the rims of the jars, place lids and seals on the jars, and process for 10 minutes in a boiling water bath.

by jeremy Fletcher

not every final product satisfies the same way as the original. Don’t like potatoes but love french fries? not a fan of milk but can’t pass up an ice cream? Meet the grape. you know where wine comes from, and nothing need be said about san Joaquin’s love affair with vino, but what about yet another of California’s grape-derived favorites? here’s a hint… We heard it through the grapevine… With a season lasting from August to December in northern California, the grape is the rare fruit that gains more attention for its versatility and what it can produce than for the stand-alone deliciousness of the actual fruit (although grapes are a tasty snack all on their own). Jam, jelly, vinegar, wine, raisins, and juice—all produced from this both seedy and seedless fruit. California alone produces 98 percent of the fresh grapes grown within the United states annually. About one-third of those grapes are shipped to more than 60 countries worldwide, and each American gobbles down eight pounds of the fruit a year on average per person. in fact, of all the grapes produced yearly, about 13 percent accounts for table grapes, up to 30 percent are converted to raisins, and almost 6 percent are made into jams and jellies. the last 50 percent or so are pressed into Cabernets, Zinfandels, Merlots, and more. not all grapes are not created equal, however. Grapes are categorized into four main groups and then broken down into specific variations —the table grape, raisin grape, juice grape, and the wine grape, and within those four groups are over sixty varieties.


strinGs italian CaFé 2314 W. Kettleman Ln.,(209) 369-6400,www.stringscafe.com.Beer and wine. Open for lunch and dinner. $$-$$$ first impressions can be deceiving, as is the case with strings Café. the modest location (nestled in the Wal-Mart shopping center) doesn’t do its flawless reputation justice. you have to stop in, if only to taste the soft Parmesan bread and the salad, which is really quite memorable—crisp lettuce sprinkled with savory croutons, sunflower seeds, raisins, and a dressing that pulls the whole dish together. thinking about stopping after the salad? not a chance. try the lasagna, which is superb, or any of the seafood dishes, all of which are surprisingly fresh and flavorful.

Wine and roses 2505 W. Turner Rd., (209) 334-6988, www.winerose.com.Full bar. Open for breakfast, lunch, dinner, and Sunday brunch. $$$-$$$$With its seasonally-based menu and gourmet preparation, the Wine and Roses restaurant boasts a charming venue with exceptional service. the kitchen uses fresh, local ingredients to create tantalizing examples of California cuisine. Guests are spoiled with beautiful views of the garden, or a romantic evening dining by the large fireplace. sit alongside the piano while enjoying an after dinner cocktail and, as an additional bonus, stay overnight at the charming and beautiful Wine and Roses inn and make a weekend out of it.

manteCade VeGa Brothers 515 n. main St., (209) 823-0947,www.devegabrothers.com. Beer and wine. Open for lunch and dinner. $-$$$$De vega brothers has risen from its humble beginnings in a converted A&W stand in Manteca to one of the valley’s premier italian restaurants, with expanded locations in both Manteca and stockton. the Manteca site boasts hand-painted murals of Roman ruins and rustic italian

vistas, while stockton prides itself on creating an atmosphere of urban elegance with patio dining and live piano music. both restaurants are known for their generous portions and delicious lamb chops, cioppino, chicken and veal scaloppini, steak, and seafood, as well as their gourmet pastas and sauces.

Finley’s Bar and Grill 10477 S. airport Way, (209) 983-9493. Full bar. Open for lunch, dinner, and Sunday brunch during the winter season. $$-$$$$finley’s is full of pleasant surprises, the first being the truly romantic restaurant that lies within this nondescript building. While soft candlelight flickers at the center of your elegantly set table, you can relax and share a bottle of locally-made wine and, if you’re brave enough, kick off your dinner by sharing an appetizer of sautéed or deep-fried frog legs. this succulent dish is sweeter tasting than chicken, and quite appetizing. After indulging your adventurous side, spring into dinner with the savory house specialty, smoked prime rib. feeling romantic enough to propose? finley’s also caters small, intimate weddings in their spacious garden.

isadore’s restaurant680 n. main St., (209) 825-4300, www.isadores.com. Full bar. Open for lunch and dinner. $$$-$$$$isadore’s is anything but humble: the kitchen is out-of-this-world, and they know it. in fact, if you happen to inquire, they’ll gladly tell you which items on the menu you’re sure to fall in love with. locals swear by the quality of the seafood and made-to-order pasta selections. though there’s no official children’s menu, the kitchen will gladly whip up a pint-sized meal for your munchkins, as well as accommodate any other special requests. finally, don’t be shy—order the sex in a Pan for dessert. sweet, ripe banana slices and rich chocolate pudding on a crumbly cookie crust topped with real whipped cream and chocolate sauce make for a climactic end to any meal.

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501 N. Lincoln Center · Stockton, CA 95207

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Come join us for a day of culture, food and fun

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kelley Brothers BreWinG Company112 e. Yosemite ave., (209) 825-1727. Full bar. Open for lunch and dinner. $$-$$$this Manteca hot spot rose up out of the ashes of the el Rey theatre, which ironically burned down after

its final showing of the towering inferno. big, bulky sandwiches, like the southwest-style bbQ Pork Masterpiece make this a great lunch destination, but live music friday and saturday nights and the largest bar in the valley (complete with twelve house-made beers on tap)

draw crowds at dinnertime and in the later hours, too. the whole family will enjoy the food as much as the fun murals and collections of local antiques on display.

stoCkton856 restaurant & lounGe 856 Benjamin Holt Dr., (209) 957-7856, www.856856.com.Full bar. Open for dinner. $$-$$$boasting one of the prettiest bars around, 856 is as comfortable as it is trendy. With over sixteen different martinis on the menu, all served to perfection, 856 hosts a “Martini Mood hour” Monday through friday, and prepares after-hours appetizers for those stopping by after a late night on the town. the menu is built upon lots of local produce, and their fish is trucked in each morning fresh from the docks of san francisco. enjoy delicious food, friendly service, and a beautiful full-service lounge. there’s always something happening at this unique place to dine. Check out their calendar of events for the live music schedule, early supper Club hours, and more.

anGelina’s spaGhetti house 1563 e. Fremont St., (209) 948-6609,www.angelinas.com.Full bar. Open for lunch and dinner. $$-$$$Angelina’s is a true family restaurant: owned by four family members, named after another, and welcoming to all of yours. for thirty-one years, their hearty homemade pastas, raviolis, and traditional sauces have been bringing families together just like a meal at Grandma’s house. Consider inviting all your relatives to dine together in Angelina’s comfortable and cozy banquet room the next time you are hosting a family get-together. Angelina’s isn’t fussy—just simple, classic, and great tasting.

arroyo’s CaFé2381 W. march Ln., (209) 472-1661,www.arroyoscafe.com.Full bar. Open for lunch and dinner. $When Guadalupe and Jesus Arroyo moved here in the early 1940s, they immediately began sharing

their passion for food with friends and family by opening their first restaurant. sixty years later, their son Mario continues the tradition and commitment to excellence at Arroyo’s Café. located on the water, one can enjoy fresh, homemade tortillas, enchiladas, carne asada, and other Mexican favorites. friday and saturday nights the restaurant hosts live Mariachi music, and the bar hosts happy hour from 4 to 7 p.m. Monday through friday.

BreadFruit tree restaurant 8095 Rio Blanco Rd., (209) 952-7361,www.breadfruittree.com.Beer and wine. Open for lunch and dinner. $$in the mood for something different? Relax on the Delta and enjoy the flavors and rhythms of the Caribbean islands at the breadfruit tree. the restaurant serves food from many of the tropical islands, and prides itself on its Peleau—a rice stir-fry with fresh veggies and seafood, seasoned with a myriad of delightful spices. Complete your meal with a Jamaican beer or house-made, Caribbean-style drink. While eating, admire the hand-painted murals depicting waterfalls and island life. the owners proudly claim, “As they say in the Caribbean, ‘we cook food with love.’” the breadfruit tree is open for catering year-round and restaurant dining from february to november.

Bud’s seaFood Grille 314 Lincoln Center, (209) 956-0270,www.budsseafood.com.Full bar. Open for lunch and dinner. $$-$$$everyone is welcome at bud’s seafood Grille. friendly service, hearty portions, and a range of fish, seafood, pasta, steak, and poultry entrees make bud’s a great choice for a business lunch, family dinner, or night out for two. every meal begins with a bottomless basket of fresh sourdough bread, so be careful not to fill up before the rest arrives. the new leafy outdoor patio seats thirty, and is the perfect spot to take a break from shopping in lincoln Center and enjoy a leisurely lunch or even just a drink with a friend.

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[ COOKing LOCaL ]

soup not Just For the soul

Local activist reveals Chinese health secrets through soup

food for pleasure, food for nourishment, and food as fuel. now, thanks to local resident teresa M. Chen and her husband yi-Po Anthony, we are enlightened to “food as medicine” in her new book, A Tradition of Soup: Flavors from China’s Pearl River Delta (north Atlantic books, 2009). the couple, owners of Pacific Complementary Medicine Center herb store in stockton, has longtime roots in the san Joaquin valley and are active members of the community. their book highlights health-conscious recipes and educates readers about a healthy lifestyle and eating based upon seasons, the environment, weather, and our own mental and physical conditions. soup’s recipes highlight a wide range of purposes for its readers, ranging from weight gain or weight loss to prevention and healing. A glossary of pictures provides additional clarification of many ingredients that may seem foreign but can be found locally. from the quick and easy to the slightly more complicated, the intricacies of rice, sweet, noodle, wonton, dumpling, vegetarian, and exotic soups are all explored throughout Chen’s pages.

in addition to owing and operating their store, Dr. Chen was named the Chinese Cultural society of stockton’s 2007 Citizen of the year, and developed and secured funding from san Joaquin County for an Asian nutrition lunch program. —Jeremy Fletcher


Centrale kitChen and Bar 1825 Pacific ave., Ste. 2(209) 939-1825. Full bar. Open for lunch and dinner. $$bringing a new look and feel to stockton, Centrale Kitchen and bar will give you the feeling of an upscale bistro in any big city around the world, with its authentic brick walls and dark, walnut wood floors. the menu features traditional American comfort food with a strong focus on fresh and unique ingredients. As with the dinner menu, the wine selection will change by season, and you will find many extraordinary bottles that you won’t find anywhere else in the region. With a full bar, Centrale is also bringing back the quality cocktail by using all fresh juices and house-made mixes. Centrale Kitchen and bar is located on the south end of the Miracle Mile.

ChitiVa’s salsa and sports Bar and Grill 445 W. Weber ave., (209) 941-8605,www.chitiva.net. Full bar. Open for lunch and dinner. $-$$Chitiva’s serves up authentic Mexican food, tasty tropical drinks, and a giant side of fun six nights a week. saturday nights after 9 p.m., the fajitas and enchiladas play second fiddle to the DJs and live bands on center stage—the salsa is still hot, but now it’s a dance, not a culinary dip. if all this has you craving a cool Delta breeze, look no further than the restaurant’s outdoor dining overlooking the water or one of their popular salsa cruises (summer months through October). so go find your dancing shoes, sip a cool mojito, and have some fun.

CoCoro Japanese Bistro 2105 Pacific ave., (209) 941-6053. Beer and wine. Open for lunch and dinner. $$-$$$Cocoro is the “it” place to go for sushi in stockton. its streamlined, contemporary

Japanese décor and intimate seating arrangements give it a sophisticated atmosphere, and its artful sushi creations made with fish delivered fresh daily from the bay Area keep patrons coming back for more. At the sushi counter, you can watch talented chefs roll and wrap beautiful bites right before your eyes. the restaurant’s signature sushi—the Coco Roll—consists of a tempura prawn wrapped up with avocado and topped with eel, spicy tuna, teriyaki sauce, and special house dressing, all garnished with a walnut. for the less adventurous eater, Cocoro offers the traditional range of tempura, teriyaki, and noodle dishes.

the Creamery 5756 Pacific ave.,Robinhood Plaza (209) 925-1111.no alcohol served. Open for breakfast (on weekends), lunch, and dinner. $-$$the Creamery Restaurant is a classic American grill that has been a stockton landmark since 1985. Great for large parties or a family meal, it is also the perfect spot for hungry shoppers. enjoy gourmet sandwiches, huge hamburgers, garden fresh salads, pasta dishes, homestyle dinners, and an amazing dessert selection seven days a week, with breakfast served on the weekends. Whether you’re in the neighborhood or just hungry for great food, the Creamery Restaurant will be sure to please.

dante’s CaliFornia-style pizza 9305 Thornton Rd., (209) 474-0221. Beer and wine. Open for lunch and dinner. $-$$nestled in the thornton Plaza shopping center, Dante’s puts a sunny California spin on the standard pepperoni and cheese creation. in fact, most of their pizzas don’t even come with pepperoni or mozzarella. the name of the restaurant says it all—this is not your authentic italian pizzeria, so be prepared for specialty pizzas with

experimental combinations of unique and exotic toppings. Dante’s offers fourteen different pizzas made with fresh meats and produce, gourmet cheeses, and colorful sauces (the pesto is fantastic). like pizza joint worth their sauce, take-out and delivery options are also available.

daVe WonG’s Chinese Cuisine 2828 W. march Ln., (209) 951-4152. Full bar. Open for lunch and dinner. $-$$you may already have a favorite Chinese restaurant—everybody does—but if you are in the mood to venture away from habit, hit Dave Wong’s. this longtime stockton favorite serves up a pleasant combination of Chinese, Cantonese, and szechwan eats. the broccoli beef, lemon chicken, and fried rice are hands-down favorites. the menu has many traditional dishes, alongside appetizing treats like wok-charred green beans. the muted walls and intimate (yet expandable) quiet candlelit dining chambers reiterate the fact that Dave Wong’s is not your typical Chinese restaurant.

daVid’s neW york style pizza1744 W. Hammer Lane, (209) 477-2677900 W. Benjamin Holt Dr., (209) 957-2850. Beer and wine. Open for lunch and dinner. $-$$toppings, cheese, and dough that’s prepared fresh daily may be three of the reasons this stockton staple has had such success that they’ve recently opened a second location in lincoln Center. Or maybe it’s all the choices at David’s new york style Pizza that make it so popular: eat in or take out? hammer lane or lincoln Center? thick, thin, or standard crust? indoors or out on the patio? One of David’s twelve specialty pizzas or one of your own creations? We know sports-lovers love the pizzeria because it combines some of their favorite things: great pizza, beer, fellow fans, and the

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big game televised on the many 46-inch flat screen televisions hung in both locations. Whatever their reasoning for coming back, repeat customers can be found enjoying David’s new york style Pizza seven days a week.

de VeGa Brothers 2819 W. march Lane, Ste. a1, (209) 957-3839, www.devegabrothers.com. Beer and wine. Open for lunch and dinner. $-$$$$De vega brothers has risen from its humble beginnings in a converted A&W stand in Manteca to one of the valley’s premier italian restaurants, with expanded locations in both Manteca and stockton. the Manteca site boasts hand-painted murals of Roman ruins and rustic italian vistas, while stockton prides itself on creating an atmosphere of urban elegance with patio dining and live piano music. both restaurants are known for their generous portions and delicious lamb chops, cioppino, chicken and veal scaloppini, steak, and seafood, as well as their gourmet pastas and sauces.

de VinCi’s 4555 n. Pershing ave., (209) 957-2750. no alcohol served. Open for lunch and dinner. $Old-world italian eats rule here, where the foccacia and ravioli are homemade. Red and white checkered tablecloths and an italian-inspired mural lend distinct charm to this half deli, half restaurant which serves up spectacular sandwiches, rice torta, and pesto. the food may be delicious, but don’t bring a hungry crowd and expect to find a table big enough—this place is best for take-out and catering. instead, grab a bag of goodies to go and head over to nearby victoria Park for a picnic with panache. A downtown tracy location was recently opened.

deliGhts WaterFront CoFFee Bar and deli445 W. Weber ave., Ste. 126, (209) 462-3401. Beer and Wine. Open for breakfast, lunch, and dinner. $Delights Waterfront Coffee bar and Deli is appropriately named, serving up some of the best casual favorites this side of the Delta. With its premium coffee bar, morning starters, salads made to order with the freshest local produce, and the popular tri-tip sandwich that’s grilled daily on the patio, you can’t escape the quiet, peaceful nostalgia that Delights has to offer. located right on the water in the historic Waterfront Warehouse building, Delights is a visual treat. While they don’t accept

reservations, you’ll soon find that it’s not necessary. this restaurant is a relaxed hangout for anybody, from businessmen to students from local colleges and schools.

el ranCho inn steak and loBster house 1457 e. mariposa Rd., (209) 467-1529. Full bar. Open for lunch and dinner. $$$-$$$$Celebrating seventy years in business, el Rancho inn has been charming customers with its superior service and delectable dishes. Although most drive by without giving this establishment a second glance, it’s well worth your time to stop in for a meal. the steak, lobster, and homemade soups are excellent, but be sure to look up from your plate and take in the surroundings. from the cattle brands on the walls to the regulars relaxing at their favorite tables, this country inn is sure to bring a smile to your face as well as warmth to your belly.

ernie’s on the BriCk Walk 296 Lincoln Center, (209) 951-3311. Full bar. Open for lunch and dinner. $$-$$$ernie’s has been incorporating classic french technique with abundant Central valley produce since its doors opened in 1990. Chef and owner Warren ito was trained at the California Culinary Academy in san francisco and loves to use his skills to prepare fresh takes on “old classics” for his loyal patrons. the menu ranges from rib eye steak to Australian lamb chops to seasonal fish and pasta dishes to house specialties like the nutty grilled tahini prawns and made-to-order fresh Manila clam chowder. take your time while perusing the extensive wine list—it’s over one hundred fifty wines long.

GarliC Brothers 6629 embarcadero Dr., (209) 474-6585,www.garlic-brothers.com.Full bar. Open for lunch and dinner. $$ironically, Garlic brothers is a spectacular spot for a date, even though the kitchen is known to go heavy on the—you guessed it—garlic. fun and lively, this restaurant sits right on the water’s edge and boasts delicious garlicky pizzas, pastas, and seafood. Contrary to popular belief, however, anything on the menu can be whipped up without the brothers’ favorite ingredient. before you leave, roll up your sleeves and dig into a serving of Justy’s Cake—vanilla ice cream on a cookie crust topped with toffee and glazed with caramel and chocolate.

Jam

ie men

aKeR

[ LOCaL eaTS ]

pastries, muFFins, and Breads, oh my

Lodi’s Dancing Fox offers up housemade, fresh-daily treats

A long anticipated addition to downtown lodi, when Dancing fox Winery and bakery finally opened this past May, san Joaquin residents flocked to pick up pastries on the way to work, feast on fresh sandwiches for lunch, and relax over sunday brunch, all while sampling Dancing fox wines. What stands out most at this eatery, however, is a bakery display filled to the brim with unique pastries like blueberry muffins with molasses and honey, cheesecake tarts, and a rotating selection of fresh breads—with all the above made fresh daily from scratch by pastry chef thomas Plusko and baker/owner Colleen lewis. each day there are eight different breads to choose from (for take-home or eat-in), selections like cranberry walnut, garlic and asiago sourdough, and wine-infused pear in addition to staples like multigrain and lodi sourdough, with the exception of sunday, when the bakery offers only five choices. fun fact: Almost all of Dancing fox’s breads are made from naturally-fermented yeast from lodi grapes. —Jamie Menaker


le Bistro 3121 W. Benjamin Holt Dr.,(209) 951-0885,www.lebistrostockton.com. Full bar. Open for dinner. $$$$this award-winning restaurant is stockton’s only four-star dining experience. Whether eating lunch or dinner, le bistro offers a menu of french Continental cuisine beautifully presented in a stylish and sophisticated setting. this is a luxurious affair, where servers wear tuxedos and the ever-evolving wine list is like no other. the quiet elegance extends to the outdoor patio as well as four banquet rooms that can accommodate up to two hundred guests. if you are in the mood for an upscale treat, this is the place to go. Check the website for current information about live bands playing in the restaurant’s show room this fall.

miChael’s neW york style pizza2300 W alpine ave # a(209) 462-6668Open for breakfast, lunch and dinner. $-$$ Once simply one of the best pizza joints in stockton, Michael’s has grown to add a café, deli and now a full breakfast menu. the pizzas (13 combinations or make your own) draw you in but choices for everyone keep the community coming back as a whole. Michael’s also boasts a party room for up to 40 guests and has long been a favorite for sports teams and birthday parties. Dive into a hearty meat pizza or give Michael’s newest creation, the whole wheat crust a try.

papapaVlo’s Bistro and Bar 501 n. Lincoln Center, (209) 477-6133,www.papapavlos.com. Full bar. Open for lunch and dinner. $$-$$$Papapavlo’s bistro and bar is considered by many to be one of northern California’s most unique fine dining establishments located in stockton’s lincoln Center. they offer you the finest and

freshest in gourmet cuisine and their fabulous menu includes a large variety of continental dishes. the main dining room has a unique design with a showcase kitchen and bar in warm, classy decor. you’ll find the three outdoor dining patios a perfect place to relax during lunch or dinner. Papapavlo’s offers four private banquet rooms accommodating groups as intimate as 12 to as large as 100 guests. Papapavlo’s also specializes in off-premises dining with their outstanding catering services. Papapavlo’s is open sunday-thursday 11am to 9pm, friday and saturday 11am to 10pm.

paraGary’s Bar and Grill110 el Dorado St., (209) 943-1110www.paragarys.comOpen for lunch and dinner. $$-$$$located at the downtown stockton Waterfront area, Paragary’s bar and Grill is a destination in itself. the menu is full of simple American fare with all the right ingredients taken straight from our own Central valley. the contemporary eatery also features a classic kids menu and surprisingly inexpensive happy hour specials in addition to their lunch, dinner, and dessert offerings. the stockton location is part of the sacramento-based Paragary Restaurant Group, but with tasty offerings like these, we don’t mind sharing.

the shadoW oaks steakhouse7555 Pacific ave. (209) 477-5547. Full bar. Open for dinner. $$-$$$$ if you’re looking for a place that knows it’s steak, shadow Oaks is the spot. Known for its Kobe beef and Porter house steaks, the Prime Rib, lamb, and veal aren’t the only thing made to perfection at this local restaurant. With pasta, seafood, and salads on the menu as well you’re bound to find something to fall in love with. An incredible selection of wine awaits you at shadow Oaks, with bottles priced anywhere

from $25 to $450. And did we mention the tequila list? hidden within the full bar is a variety of tequila bottles, whose respective shots range from $6 a shot to $85. With it’ssophisticated interior, beautiful bar, and live music on thursday, friday, and saturday, this casual restaurant offers fine dining without the pomp and circumstance.

stoCkton Joe’s236 Lincoln Center, (209) 951-2980,www.stocktonjoes.com.Full bar. Open for lunch and dinner. $$-$$$featuring san franciscan, italian, and American continental cuisine, this is the place to go for a delicious meal in a casual and relaxed atmosphere. entrees include charbroiled steaks, fresh seafood, and veal, chicken, and pasta dishes, and have recently extended to offer several heart-healthy options. stockton Joe’s frequently plays host to a variety of musicians and local artists who entertain diners relaxing in the restaurant’s comfy, padded booths and chairs. each month, the kitchen selects a featured wine from a local winery, and wine tasting events and wine dinners are held throughout the month. With exhibition cooking, a banquet hall that can seat up to sixty people, and catering for all occasions, stockton Joe’s is a local feature not to be missed.

taste oF Brittany2041 Pacific ave.(209) 946-9494www.tasteofbrittany.comFull bar. Open for breakfast, lunch,and dinner. $-$$Owner Daniel Peron and executive Chef Christopher freeman create the most authentic classic french cuisine in the valley. Dishes range from savory crepes made out of buckwheat flour and filled with beef bourguignon, chicken Chardonnay, or smoked salmon, to a variety of omelets made on the griddle, pancakes, and, of course, sweet dessert

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crepes. sunday Champagne brunch is also a winner, and at nighttime, try dishes like Oysters Rockefeller, grilled rack of lamb, filet mignon with wild mushrooms and cherry demi-glaze sauce, and crispy skin seabass with sunchoke puree. taste of brittany also has banquet facilities and provides full catering services for any event—“beyond the bayou” catering serves french and southern-influenced food from new Orleans’ french Quarter.

Valley BreWinG Company 157 W. adams St. (209) 464-2739,www.valleybrew.com.Full bar. Open for lunch, dinner, and weekend breakfast. $-$$the valley brewing Company is a fun place to bring the whole family for dinner: homemade beers, classic pub fare, live bands during the summer, and unique sports memorabilia keep everybody happy. the brewing Company keeps fourteen beers on tap at all times, from a pale wheat, to an iPA, to the house favorite black Cat stout, and apricot and berry fruit beers. friday is fish night, and saturday is all about Prime Rib. beer and scotch tasting events are held throughout the month; check the website for up to the minute information about when the fun’s happening.

Waterloo10447 e. Waterloo Rd., (209) 931-4019www.thewaterloo.com. Full bar. Open for lunch and dinner. $-$$At this fun aussie-inspired restaurant, they really know how to mix it up on the barbee. One of their signature dishes is the savory barbecued ribs, served as an appetizer or an entrée. the ribs, which are best paired with bette’s world-famous pesto, are tender to the point of melting away in your mouth. it is likely visitors will find this restaurant bustling when they visit, so during peak hours, be prepared for a lengthy wait. if that doesn’t suit you, they also offer their entire menu for take-out orders, and they even offer catering.

yasoo yani326 e. main St., (209) 464-3108. Full bar. Open for lunch and dinner. $-$$this downtown restaurant, open since 1975, is a classic eatery where the food is as eclectic as the diners.

Mothers with their toddlers settle in next to prominent businessmen in ties for everything from a sturdy American burger to Greek souvlaki. Don’t be intimidated by the Greek side of the menu or the local luminaries—souvlaki is simply the Grecian version of shish kebab, served on pita bread, and at yasoo yani, everyone gets the same fine family service. Don’t even get us started on the honey-drenched baklava for dessert.

traCyamore’s130 W. 11th St., (209) 835-9566. Full bar. Open for lunch and dinner. $$Anything but bland—that’s Amore’s. the building that houses this eatery is historic and rustic, which, when combined with the fun decorations and local antiques inside, creates a sense of small-town charm echoed by the friendly service and traditional italian dishes. Rigatoni with herb chicken is a house specialty that everybody loves, but the Mediterranean garlic shrimp is a close second. take your time looking over the menu; it also features a selection of fantastic steaks, pizzas, and salads. Check out the specials offered at the weekly family night and Monday night football sports night celebrations.

Carmen’s Casa naChos 350 W. grant Line Rd. (209) 835-9402. Full bar. Open for lunch and dinner. $$Want to spice up a dull week? A trip to Carmen’s Casa nachos family Mexican restaurant should do the trick. try Carmen’s fantastic fajitas and their specialty salsa seven days a week for lunch and dinner, where they make all of their food fresh everyday. Outdoor dining and a children’s menu are available to accommodate the whole family, while their catering and banquet menus take care of all your special occasion needs. turn up the heat at Carmen’s Casa nachos, where it’s Siempre Caliente!

FaBio’s88 W. 10th St., (209) 836-2012,www.fabios.biz.Full bar. Open for dinner. $$-$$$fabio’s is family owned and

operated, and diners appreciate its romantic italian charm and family-friendly ambiance. everything on this traditional menu comes highly recommended; the kitchen’s devotion to using only the freshest ingredients makes this a truly memorable affair. tasty appetizers like carpaccio—thinly sliced beef tenderloin with Parmesan cheese and red onions—and deep-fried calamari, as well as main dishes like chicken picatta and the restaurant’s freshly made soups, pastas, and sauces are handmade from old world family recipes. Don’t skip the dessert; the assorted selections will keep you coming back for more.

maGellan’s15 e. 6th St., (209) 839-2333, www.magellansworldcuisine.com.Full bar. Open for lunch and dinner. $$$-$$$$Magellan’s Restaurant, named after owner and executive Chef thomas Magellan, is much like the small, intimate restaurants found in san francisco. featuring American Continental cuisine, the menu choices range from duck salad to their salmon burger to the ever popular, delectable filet mignon. the menu changes seasonally and the high level of noise found in some restaurants is not to be found here. if you are looking for a good traditional meal with peaceful ambiance, seafood specials, and a martini bar to put others to shame, then Magellan’s is the place.

thai CaFé 614 Central ave., (209) 832-3800. Beer and wine. Open for lunch and dinner. $-$$More practical than fussy, thai Café is the place to go when the craving for good thai food, fast, strikes. this little place manages to stay afloat despite some stiff competition from surrounding restaurants, perhaps in part to a large following of loyal customers. Regulars rave about the thai Chicken salad and salad Kai, but if you are in the mood for something a little heavier, go ahead and try the Koa Paad—deep-fried rice served with your choice of meats. the colorful thai decorations set the mood for a fun and flavorful meal where everyone is welcome.

traCy thai1035 Central ave., (209) 833-9703. Beer and wine. Open for lunch and

dinner. $-$$tracy thai successfully captures the unique and complex flavors thai food is famous for. Using only fresh, quality ingredients, their food has artistic presentation and exceptional flavor, from mouth-watering appetizers like their heavenly Angel Wings (boneless chicken wings stuffed with silver noodles), to their soups served in a flaming tureen that keeps it warm throughout the meal. tracy thai prepares imaginative creations for those with adventurous tastes, and also familiar favorites for those who have never experienced thai food before.

Bartoni’s atthe Great plate 714 Central ave., (209) 833-0862,www.thegreatplate.com. Full bar. Open for lunch and dinner. $$two of tracy’s favorite establishments are blending into one exciting destination. bartoni’s long list of fans will be excited by his return to downtown tracy. Come and enjoy the best of both worlds! All the Great Plate favorites along with bartoni’s sensations are available in a relaxed dining atmosphere. Choose a selection from the extensive wine list to compliment any item. lunch, dinner and appetizers are available 7 days a week along with a full bar and 16 beers on tap. fresh pastas, Certified Angus steaks, gourmet pizzas, famous hot wings, excellent burgers, and so much more! Catering is also available.

WoodBridGeWoodBridGe CrossinG18939 n. Lower Sacramento Rd. (209) 366-1800, www. woodbridgecrossing.net. Full bar. Open for dinner, Sunday Brunch. $-$$housed in one of the oldest brick buildings in the san Joaquin valley, this historic restaurant, formerly Woodbridge feed and fuel, provides fine dining in the midst of antiques, Western artwork, and memorabilia. Known for their prime rib and steak, this restaurant strives for great customer service. Woodbridge Crossing diners are treated to live entertainment and dancing on the weekends, and the restaurant also offers private banquet facilities where guests sit in unique old boxcars. SJm



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dateBook i eVenTS CaLenDaR

compiled by arshia randhawaTen Great Dates

TOP: iRO

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stoCkton Community poW WoWSeptember 4-6, Stockton

The Stockton Pow Wow Committee in conjunction

with the Pacific native american Student

association will hold the annual Pow Wow at the

university of the Pacific this year. Come enjoy

food, arts and crafts, live dancing, and drums.

Free. 10 a.m. University of the Pacific, 3601 Pacific

Ave., Stockton, (209) 933-7425,

www.pacific.edu

art adVentures oF Japan September 12, Stockton

Come and enjoy a family event,

experience a Japanese art

workshop, create, and participate

in an activity relating to Japan. The

Japan-themed art activity, planned

for a group of 25 children, will be

for ages 5 to 12. Reservations are

needed. more than 50 Japanese

woodblock prints will be on

display at the museum through

September 20. adults $5, children

$2.50. 1:30-3 p.m. Haggin Museum, Victory Park,

1201 N. Pershing Ave., Stockton, (209) 940-6315,

www.hagginmuseum.org

BBQ, BoCCe, and youSeptember 12, Acampo

Harvest is in full swing and

Woodbridge Winery is in the

partying mood. The winery

is celebrating with a tri-tip barbeque with all the

fixin’s. groove to Dixieland music by Barkin’ Dawg

Jazz Band, and have a glass of the winemaker’s

selection wines. They will teach all guests to play

bocce. Free for wine club members, $20 for non-

club members. 11 a.m.-3 p.m. Woodbridge Winery,

lodi Grape FestiVal September 17-20, Lodi

The Lodi grape Festival promotes the

agriculture of San Joaquin County. a

fun family-oriented event, the festival is

intended to enlighten and educate through

entertainment and exhibitions. Various non-

profit groups will attend in order to raise

funds for charitable projects. Join the fun,

experience the rides, and give back to the

community. adults $8, kids 6 to 12 $4. Lodi

Fairgrounds, 413 E. Lockford St., Lodi, (209)

369-2771, www.grapefestival.com

Chris isaak at ironstone VineyardsSeptember 6, Murphys

Chris isaak’s career has been quite

rewarding—he’s released nine albums and

now his tenth album recently released,

titled, Mr. Lucky. The disc features 14 tracks

filled with the glorious, the bad, and the

ugly of romantic love, and is said to take

fans on a rollercoaster ride of love. See

the man live in the vineyards at ironstone

amphitheater. $45-$225. 7 p.m. Ironstone

Vineyards Amphitheater, 1894 Six Mile

Road, Murphys, (209) 728-1251

www.ironstonevineyards.com


5950 E. Woodbridge Rd.,

Acampo, (209) 368-5306,

www.woodbridgewines.

com

Wine on the WaterFrontSeptember 12, StocktonThe twenty-sixth installment of this much anticipated celebration of food and wine will again take place along Stockton’s waterfront and in the historic Waterfront Warehouse. The oldest charity tasting event in the area, this year benefiting Big Brothers Big Sisters, will feature offerings from over 100 wineries, restaurants, and caterers. Local art will be displayed, and new this year will be an amateur beer and wine making competition. $45 in advance, $50 at the door. 6-9 p.m. Waterfront Warehouse, 445 W. Weber ave., Stockton, (209) 464-7644, www.visitstockton.org

traCy dry Bean FestiValSeptember 12-13, TracyThe Dry Bean Festival will mark its twenty-third festival this year. The event will host over 150 food and vendor booths featuring ethnic food, cultural, and business exhibits. Some highlights include a cooking and eating contest, tasty treats, over 60 varieties of beans, an arm wrestling contest, kids crafts area, and a family fun zone with rides. Free. 10 a.m. Downtown Tracy, W. Tenth St., Tracy, (209) 835-2131, www.tracybeanfestival.com

liVe! at linColn CenterSeptember 18, Stockton The Bootieshakers, a Sacramento-based ‘70s disco band, will be supplying the tunes for this wine walk at Lincoln

Center. Other musical treats while you shop and dine include Jessie Hendricks, a classical guitarist, Bill ericksen, contemporary keyboard music, and the garden gnomes, with popular music from the ‘90s to today. a kids zone with a bounce house, clown, balloon artists, and a family-friendly band will also be here. Free. 6-9 p.m. Lincoln Center, Benjamin Holt and Pacific Ave., Stockton, (209) 477-4868, www.lincolncentershops.com

stoCkton restaurant WeekSeptember 20-26, StocktonHave you ever wanted to devote an entire week to enjoy the decadent food choices Stockton has to offer? Look no further, Stockton restaurant week is here. all week, food lovers can enjoy special prix fixe (fixed price) menus at participating restaurants throughout Stockton, for the chance to try Stockton’s best restaurants at a more affordable price. Lunch specials and three course dinners will be offered. $9.95-$25 per person. Various locations in Stockton, www.stocktonrestaurantweek.com

taste oF lodiSeptember 27, LodiOne of the most celebrated food and wine events in the San Joaquin Valley is back again. The event will feature 38 award-winning wines from Lodi, as well a selection of food from the area’s finest restaurants and caterers. There will be an opportunity to participate in seminars, chef demonstrations, and listen to plenty of live music. $40-$50. 1-5 p.m.Wine and Roses, 2505 W. Turner Rd., Lodi, (209) 365-1195, www.tasteoflodi.com

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115 S. School Street, Lodi209-368-5123 • www.KnowltonGallery.com

Tugs, oil by Kathleen Dunphy, 14 x 18

Arts & CulturedateBook i aRTS anD CuLTuRe

in the spotliGht:

knoWlton GalleryThe Knowlton gallery will be hosting a solo show of Kathleen Dunphy’s landscape and still life paintings throughout the month of September. The show’s title, “a necessary madness,” comes from Dunphy’s belief that artists throughout history have been possessed with a necessary madness that drives them to paint. “it’s this happy insanity that makes up the world in which we artists live and one that is requisite to our creativity.” For this accomplished northern California painter, “art has gotten into my blood, dulled my better senses, and possessed me with a passion that permeates everything in my life. it’s hard to go anywhere without taking my paints with me (just in case), and the right light can make me hit the brakes and swerve off the road for a better look.” Dunphy has been working for over a year on the collection of work that will make up this show. She is a busy artist who exhibits not only in galleries from coast to coast, but also continues to enter many prestigious juried exhibitions. in just ten years, she has earned an impressive and growing reputation with galleries, private collectors, and art magazines across the united States. This exhibition will run through September 26. gallery hours are Tuesday-Saturday, 11 a.m.-5 p.m. or by appointment.

For more information: Knowlton gallery, 115 S. School Street, Ste. 14, Lodi, (209) 368-5123, www.knowltongallery.com

Through September 17: edge of uncertainty: sculpture by eileen doktorskieileen Doktorski’s sculptures are inspired by the observation of events, objects, and the environment around her. Her work is generally focused

around the theme of human struggle, in particular emotional conflict, physical violence, isolation, consumerism, and alienation from the natural environment. Hours: Tues. 11 a.m.-4 p.m., Wed.-Thurs. 11 a.m.-6:30 p.m., Fri. 11 a.m.-1 p.m. Reception: September 3, 5-7 p.m.LH Horton Jr Gallery, Delta Center for the Arts, Stockton,

(209) 954-5507

Through September 26: a necessary madness: new works by Kathleen dunphyThe Knowlton gallery will be hosting a solo show of Kathleen Dunphy’s landscape and still life paintings, throughout the month of September. The show’s title, “a necessary madness,” comes from Dunphy’s belief that artists throughout history have been possessed with a necessary madness that drives them to paint. Hours: Tues.-Sat. 11 a.m.-5 p.m. Knowlton Gallery, Lodi, (209) 368-5123, www.knowltongallery.com

Though September 28: julie Beeler and second story interactive studiosCo-founder of an interactive media design firm, Portland’s Second Story, Beeler graduated magna cum laude with a BFa in graphic Design and art History from the university of the Pacific. This exhibition will showcase her firm’s graphic design and web-based media. Hours: mon.-Fri. 8:30 a.m.- 4:30 p.m., Sat.-Sun. 1 p.m.-5 p.m. Reynolds Gallery at University of the Pacific, Stockton, (209) 946-3096

September 2-27: Pure PigmentDon’t miss this pastel show by Stockton fine artist gil Dellinger. gil’s pastels are highly coveted. Reception: September 5, 6-8:30 p.m. Knowlton Gallery, Lodi, (209) 368-5123

September 8-30: mixed media designs with Fiber art techniques artist Candy Carlson creates weavings using paper, natural fibers, metallic threads, metal wire, and found objects, and embellishes the surfaces with beading, gold leafing, and acrylic paints. Hours: mon.-Fri. 10 a.m.-5 p.m. Wine and hors d’oeuvres reception open to the public Sept. 11, 5-8 p.m. Tidewater Gallery, Stockton, (209) 463-4033

October 1-29: dormant thought: Fiber arts by jan-ru wanHours: Tues. 11 a.m-4 p.m., Wed.-Thurs. 11 a.m.-6:30 p.m., Fri. 11 a.m.-1 p.m.Reception: October 1, 5-7 p.m. LH Horton Jr Gallery, Delta Center for the Arts, Stockton, (209) 954-5507

PROOF #1Tidewater Gallery

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Issue: Nov 15, 2007

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A special supplement to San Joaquin Magazine SAN JOAQUIN HOME & GARDEN H1

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STOCKTONC A L I F O R N I A

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Pixie Woods Wine tastingPixie Woods Children’s Park became just as magical for adults during the park’s June 19 wine tasting fundraising event, with wines, food, dancing, and a silent auction.

1. Lynne and David Olcomendy

2. Gunter and Aurora Konold

3. Ernie Shropshire, Bill and Wendy Stoermer

1 2

out&aBout i PLaYeRS, PaRTieS & PRemieReS

3

nAifA Golf tournamentJuly 16 at Elkhorn Country Club brought the thirty-fourth annual NAIFA Golf Tournament, to benefit the Stockton Emergency Food Bank.

1. Mark Low, Hoang Le, Dave Duffel, Kevin Dornbush

2. Leslie Buehler, Pam Western

3. Cookie Martin, Gina Machado



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summerfest at Woodbridge WineryClose to 600 revelers enjoyed finger foods from area restaurants and Mondavi wines in the garden while celebrating Summerfest July 11 at Woodbridge Winery, to benefit Lodi Memorial Hospital.

1. Bruce Mettler and Jean Rauser

2. Lisa and Mike Crete

3. Rick and Sandy Schultz, Jack Sieglock, Carol and Jeff Kirst

4. Dr. Annie Santos, Jerry and Peggy Fry

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2

3

truckin’ for hospiceHarley-Davidson in Lathrop was the meeting place for Truckin’ For Hospice July 25, a motorcycle run

through the foothills and ending in Modesto, to benefit Hospice of San Joaquin.

1. Eddie Alvarez and Dave Wagenman

2. Helen Mauck, Larry Mauck, Les Simmerman and Doreen Simmerman

(Les is seated on his 2000 Millenium Edition Indian Chief Silver Cloud, one of 5 ever produced, and

the only one registered in the United States.)

3. John Young, Donna Hubbard, Dewayne Hester

SPIRIT OFSAN JOAQUIN

PHOTO CONTEST

Amateur and professional photographers are invited to enter the 2009 Spirit of San

Joaquin Photo Contest.

Visit SanJoaquinMagazine.com for details including entry forms, rules and prizes. First, Second, and Third place prizes will be awarded in professional and amateur categories.

Entry deadline: Sept 15

SAN JOAQUIN PHOTO CONTEST

ATTENTION SAN JOAQUIN PHOTOGRAPHERS

Winning entries will be featured in our October issue of San Joaquin

Magazine. Enter your photos of people, places, animals and other things that

show the spirit of San Joaquin!


Get out your camera, grab your friends and family and show us what you think is great about San Joaquin!

Prizes include gift certificates for local restaurants.

Professional photographers could win a free ad

in San Joaquin Magazine or one of our other

publications! Novice Photographers can win

Dinner on Us!

SANJOAQUIN

TO IMMEDIATELY START RECEIVING 12 ISSUES OF SAN JOAQUIN MAGAZINE,

VISIT OUR WEBSITE AT WWW.SANJOAQUINMAGAZINE.COM

CLICK ON OUR SUBSCRIBE BUTTON... IT’S AS EASY AS 1 - 2 - 3

Don’t miss an issue again!


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Our Guide to the 2008 Asparagus FestivalOur Guide to the 2008 Asparagus Festival

A Tribute toAsparagus

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>> HOLIDAY BAKERIES>> LOCAL CHILDREN’S CHARITIES

>> YOSEMITE

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Spa Retreats

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» BOSTON Head to the snow for a historic getaway

» GET YOUR FIX San Joaquin’s local coffee joints

» ADVENTURE RACING

» FOOD, TIDBITS, AND EVENTS

PLUS... FIND YOUR CALM WITH OUR GUIDE TO SAN JOAQUIN SPAS

HEALTHPROFILES



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M A G A Z I N E

>> PUMPKIN KINGS>> WHAT’S BREWING>> TRACY’S PIE LADY>> WOMEN’S WELLNESS

The

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BONUSINSERT

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>> Eco-friendly dry gardens

>> Haute items for the home

>> Homestyle on a grand scale

Supplement to San Joaquin Magazine

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MAGAZINE

s t o c k t o n | t r a c y | m a n t e c a | l a t h r o p | r i p o n | l o d i

TRAIL BLAZERS OF THE WEST | THIS OL’ HOUSE | ELEVATING ART

Happy2007! > UNIVERSITY OF THE PACIFIC’S

TIGERS SHOOT FOR THE TOP> HEALTH and WELLNESS TRENDS> TOP SKI DESTINATIONS> COOKING FOR LOVE

2007LOCAL HEALTH

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Happy Holidays» ARTISTICALLY GIFTED Unique gifts from local artists

» DRESSING YOUR TABLE Festive holiday décor

» HOLIDAY GIFT GUIDE Ultimate guide to shopping locally

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GUIDE FORTHE BRIDEYOUR LOCAL WEDDING

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OAQUINHome &

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2008

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Call to subscribe at 209.833.9989or go online tosanjoaquinmagazine.com

get connected to your community today

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Fill out this form (please print) and mail to: What’s What 95 W. 11th St., Ste. 206, Tracy, CA 95376 or fax to (209) 833-9979

All entries must be received by sept. 20; Two (2) entries will be

randomly drawn for this issue’s prizes. Only one winner per house-

hold per calendar year. Winners must be 18 years of age or older.

were you paying attention? The following images appear somewhere in this issue of San Joaquin magazine. Match up the image with its correct page number and enter to win one (1) of two (2) $50 gift certificates to one of our area’s finest restaurants.

A | Page #_______

D | Page #_______

B |Page #_______

E | Page #_______

C | Page #_______

F | Page #_______

name: _________________________________________________________________

address: _______________________________________________________________

City: __________________________State: _____zip code: ____________

Phone:__________________________________________________________________

e-mail: _________________________________________________________________

Congratulations to our Free Dinner winners. Each of you win a $50 gift certificate to one of San Joaquin’s favorite restaurants:Nicole Rodriguez of Tracy and Ray Jimenez of Stockton

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