4l magazine november 2013

NOVEMBER 2013 // MOVEMBER

SAN DIEGO

MOVEMBERFOUNDATION

MAN CAVES

FITNESS

NUTRITION

FOOD & DRINK

RELATIONSHIPS

TRAVEL

YES OR NO?

FOURELMAGAZINE.COM | Fully cultured, yet unshaven

ONLINE DATING

Todd Richards Tipsfor Staying Alive

SNOWBOARDING

T H E B A L A N C E O F O P P O S I T E S

R V C A . C O M

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FourElmagazine.com6 Four El | NOVEMBER 2013

Four El Magazine1880 Diamond St, San Marcos CA

Phone: (760) 744-0911 www.fourelmagazine.com

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

* Fully cultured yet unshaven*

FROM THE EDITORvolume 1 * issue 6 * november 2013

Publisher/editorChris laPham

direCtor of sales/senior editorsteve Kang

senior managing editorCory Waterhouse

direCtor of marKetingPete roCKy

Creative Consultant/Photo editorJohn sChnaCK

online editorJeran fraser

volunteer assistant to the assistant senior editormatt fairbanKs

Contributorsmike “mikey beats” beltran, dale hersey, ryan Kelly,

erik martin, lara miller, michelle lyn,bJ Penn, brady Phelps, miles roberson, holly sheets, Jason stewart, max Wettstein, steve Woods, andrea Zancha

PhotograPhersfawn Christiansen, lauren fraser, John schnack, andi Pianalto

aCCount rePresentativeCandiCe vredevelt

i mustaChe you a question...

On the coverMike So-and-So

NOVEMBER 2013 // MOVEMBER

SAN DIEGO

MOVEMBERFOUNDATION

MAN CAVES

FITNESS

NUTRITION

FOOD & DRINK

RELATIONSHIPS

TRAVEL

YES OR NO?

FOURELMAGAZINE.COM | Fully cultured, yet unshaven

ONLINE DATING

Todd Richards Tipsfor Staying Alive

SNOWBOARDING

Attention hipsters; Remain calm.

Before you mount your trusty fixie and storm the offices of Four El, let me just say, we were only kid-ding. Your mustache doesn’t suck. In fact, it’s quite fashionable, especially in November.

Movember is the global men’s health movement designed to raise awareness and funding for pros-tate cancer. In 2012, the Movember campaign raised $147 million dollars worldwide, with $21 million raised by Americans supporting the cause.

The process is simple; Start on November 1st with a cleanly shaved mug and let it go for 30 days, get-ting friends, family and colleagues to donate to your mustache growing effort. Who wouldn’t relish having a legitimate reason to rock a dirty mustache?

The team at Four El is all on board. I normally don’t grow a ‘stache, and now I know why.

I’m not going to say it’s creepy, but I’m not going to say it’s not. I certainly get my fair share of wiseass comments from people, usually staff.

It could be worse; my business partner doesn’t really grow facial hair. I’m not sure what to call that thing on his upper lip, but it hardly qualifies as a mustache. (I won’t even comment on our volunt-intern... just pitiful) For more information and to get involved visit Movember.com.

We’re now officially into late fall, and with it comes mixed feelings. I’m a summer guy at heart, but that’s the great thing about America’s finest city. It’s like summer year round. With the exception of needing a full suit for the water, I can pretty much do everything I normally do. Fall and winter provide some of the best hiking, mountain biking and outdoor activities of the year, and it’s generally much less crowded.

This time of year also marks the beginning of the holidays. For many, that means consumer craziness. Black Friday, crowded malls and bad traffic. A lot of people I know find the holidays extremely stressful. Nothing brings out the worst in human nature like a big Black Friday sale or the next Tickle Me Elmo craze. In my opinion, it’s all madness.

For me, the holidays are a time to relax and spend time with family and friends. It’s a time of celebra-tion. I’m the designated chef for both Thanksgiving and Christmas, and I look forward to it all year. There’s nothing better than a huge gathering with family and close friends. I encourage everyone to focus on the things that really matter in life during this holiday season.

In closing, I want to remind everyone reading this that the holidays are an excellent time to give back. It’s easy to take life for granted. Whether it’s a roof over your head, warm food on your plate, or Christ-mas gifts under the tree.

There are so many people out there who are less fortunate and could use our help. Please take the time to donate. Something as simple as canned food, warm clothes or a new, unopened toy can change lives. You may just make someone’s day…

ANCHORMAN 2: FOUR EL MAGAZINE AD - FULL PAGE 4CTRIM: 9” x 11”LIVE: 8.5” x 10.5”BLEED: 9.5” x 11.5”


featurescontents

22 movember foundationJoin the movement. Grow your stache. Even if it comes in sparse and uneven.

28 man Caves

26 ryan freydig

24 history of mustaChes (sort of)

Manly-man caves, plush, cushy caves, sports caves and a few man cave bars too.

Kicking cancer’s ass.

The mustached man through the ages

5800 The Crossings Drive, Carlsbad | 760.444.1 800

Book tee times and restaurant reservations online

Enjoy the ViewsExperience the Golf

Golf

Dining

Corporate

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The Crossingsat Carlsbad

Voted Best Burger in Carlsbad by

Four EL Magazine


dePartmentscontents

relationships62 datiNg: Online dating, yes or no?

68 all hands on tech: lust-worthy gadgets that will truly make your life more enjoyable

fitness12 dEFENsE: Superman Punch

14 Fast BREak: What are you Saying?

16 actiON: Snowboarding

18 w/Max wEttstEiN:

tiME tO hit thE

slopes

on par56 REViEw: Rancho Bernardo Inn

native population64 JulEs McgRaN: Beauty and Brains

rhythm76 hOt wiRE: Concert and show dates

fashion66 stylE watch: Snowboard Attire

around town78 NOVEMBER EVENts: local happenings and things to do

travel58 caliFORNia’s RiViERa

food/drink

nutrition20 w/Max wEttstEiN: Foods that boost your metabolism

32 FOuR El pREsENts: Technologent’s Hamburger-Palooza

34 chEF’s ROuNdtaBlE: Amanda Baumgarten / Waypoint Public

36 BEats & Eats: Chris Goldsmith / Grammy-Winning Producer

40 REstauRaNt REViEw: lotus Thai

42 4x4 challENgE: lumberyard Tavern

44 uNcORkEd: Holiday Pairings

46 cRaFty: The lion’s Share

48 happiEst hOuR: Dini’s Bistro

49 BEER ME: Blind lady Ale House

49 tENdER: Nikki Dussault

52 dish: Thanksgiving Grub

74 Music: Rob Machado Foundation Event


defensefitness

supermanpunCh

by bJ Penn

* david tong PhotograPhed by dean riChter (See his more of his amazing work at DeanRichter.com.au)

01 Find a line on the floor or create one. In a stand-up position, place your left foot in front of the line and your right foot behind the line. lift your right leg forward as if you are going to throw a knee but then stomp it back behind the line while throwing a right punch. It is very important that you have solid right hip involvement because that’s where your power comes from.

02 After you feel that you are stabilized through step one without falling forward, you are ready to take a hop forward. Throw your right knee forward and take a hop forward with your left foot. Then in the same motion as in step one, stomp your right foot behind you while still simultaneously punching forward, deriving power from your right hip.

03 Once you have controlled your balance and feel comfortable through step two, you will be ready to execute the actual Superman Punch. You will now be doing everything simultaneously while in the air. Jump forward with your right knee forward. This will make your opponent think you are throwing a flying knee. As he attempts to block it, throw a straight right punch at his face. As you’re landing, stomp your right foot back down behind you while you’re landing on both feet. Remember, you get the extra power in the punch by deriving power from your right hip.

This technique—which is also referred to as a Cobra Punch, Falcon Punch, Jumping Punch or Diving Punch—is used in many types of martial arts, including Muay Thai, Sanshou, kickboxing and, most recently, mixed martial arts.

The punch has one lunging forward toward the opponent to create greater force at impact. Proper footwork must be applied to properly execute this great tool to close distance or counter from another maneuver. When executed properly, this is a very exciting move that commonly results in a knock-out.

tRaiN FOR this MaNEuVER iN thREE Basic stEps:

waRNiNg: The Superman Punch is dangerous. It can seriously injure you or even cause death. This is informational and for entertainment purposes only. If you are not a trained expert, do not attempt.

MaNEuVER:

Puh-PoW!

MOVEMBER 2013 | Fully cultured, yet unshaven | Four El 13


fast breaKfitness

by Jason steWart

SAYING?

I help athletes transition from one stage of a career to another. I invite you to write me with any basketball or

career-related questions. I can be reached at [email protected].

i studied interpersonal communication in college. We learned about verbal and nonverbal communication. most of us aren’t aware of what we’re communicating with our body or even with our silence when we’re competing.

one of my coaching peers recently asked me what i thought the most difficult thing to teach a player was. my response didn’t need much thought. i’ve been coaching for 15 years, and over that time the glaring thing that stands out is a player’s confidence and attitude toward competition.

confidence: Trust or faith in a person or thing. A trusting relationship. A feeling of assurance, especially of self-assurance. The state or quality of being certain.

In sports and in life, we get confidence in different forms: experience, preparation with a great teacher, words of affirmation from trusted sources and understanding. The ideal situation is to be able to have all of those working together for you at the time of performance. However, a lot can get in the way of a team’s confidence.

we are going to talk about attitude and communication. Your attitude is perceived in many different ways. It comes out in what you say and, probably most importantly, how you say it. This is why knowing your teammates and your coach is so critical. When you know someone’s personality and intentions, you can receive their message appropriately without taking offense. (This is especially vital for cross-cultural communication.) Take time to get to know each other.

what about when my teammates don’t talk?I have coached many players who seem to be naturally quieter. This can be frustrating when we’re working on a basketball team that requires verbal communication for tasks to be completed quickly, especially on defense. Players have a hard time understanding that the cycle of helping others really helps you. When you use your knowledge to encourage and lead your teammates to a successful effort, it builds your confidence and also your teammate’s self-confidence to know that they can achieve a certain task.

I call this “Double Confidence.” It’s a two-for-one special! When players understand this and get positive feedback from their teammates, it spreads like wildfire. This is how your team can grow, which puts you closer to your personal goal of improvement. Body language and effort are communication.There are few things more aggravating to a competitive coach than a player who has every physical reason to succeed, but simply doesn’t always give the effort that matches his or her potential. It’s sad. I have met, competed with and coached several players who simply don’t give their best efforts All the time they are on the court. Usually it’s because things are not going their way; their teammates aren’t reacting the way they would like or they don’t like the way the coach is instructing them. The worst display of lack of effort is when players quit because their team is losing. You never know who is watching you, even in defeat. All of us must be aware of our body language and what it is communicating.

so what does negative non-verbal communication look like? Poor body language is identified in a player who doesn’t rotate on defense but instead watches his teammates get beat and the opponent scores. A player who doesn’t box out, but watches the opponent get the rebound and then fouls the opponent out of frustration. A player who always raises his hands in faux innocence or disgust when the referee makes a call against them. A player who’s not receptive to his or her teammates or coach. This attitude never produces anything positive. It depletes the morale of the team.

what about the player who is down on themselves because they made a mistake? simple answer: There is no time to process that during the game. That is what game film is for. In the game, you have to move on. If you’re aware that you made a mistake in the first place, then you have the knowledge to get better next time. Awareness itself is a step in the right direction.

Teach yourself how to look at all situations as beneficial experiences, even losing and rejection, as life itself is sure to serve you plenty. Your approach and attitude toward the game can determine, in large part, your confidence, performance and the performance of your teammates.

Remember to always ask yourself, “What am I communicating right now?” If the answer is not good, then you need to develop a positive plan of change in that moment.

Please email me with any challenges or questions you have.

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aCtionfitness

tOdd RichaRds is a snowboarder from Paxton, Massachusetts. In the 1997–98 season, he won five out of the seven halfpipe competitions he entered. Todd pioneered the snowboard trick “the wet cat.” He won a Silver Medal in 1997 at the Snowboard Halfpipe World Championships at Heavenly Mountain Resort. He was a member of the 1998 US Olympic Halfpipe Team, and after being heavily favored to win the halfpipe event, finished a disappointing 16th place. He also published an autobiography, P3: Parks, Pipes, and Powder in 2003. He started his own snowboard company called O-Matic with Tara Dakides and Andreas Wiig in the 2006-2007 season. He produces a series of webisodes entitled Todcasts for Quiksilver as well as a frequent announcer at snowboard events such as the Winter X Games. He is the subject of a documentary entitled Me, Myself and I released in 2009.www.awsM.com | @BtoddRichards (Instagram and Twitter handle)

01 warm upThis is one of the most important, if not THE most important thing.

What I mean is don’t just head straight to the biggest jump in the park at 8 a.m. when the only form of movement your body has experienced is 15 minutes in the bathroom with an iPad. Go and take a few laps and don’t even think about get-ting that board off the ground until you have shed the cobwebs of last night. I have seen it too many times, the first run blues are just as bad as calling “last run.” More on that later.

02 have a sense of your surroundings This is particularly important when rid-ing the park. I realize

that it’s easy to get caught up stacking likes in an Instagram frenzy of your pals flying through the air, but you standing on the knuckle of the jump or the runout area of some feature is only going to result in you becoming a bug on a windshield. I have seen too many instances where people are just wan-dering into really bad places in the park just waiting for a day-glow meteor in tight pants to end their season early. Just watch what’s going on for a couple minutes and use common sense.

03 take baby stepsRealistically matching your riding ability to park features can sometimes be a humbling experience, especially when there are basically newborn

babies flying off the huge park jump lines. It’s good to set seasonal goals for yourself. Conquering the 50 footer or the triple kink rail doesn’t have to be done the first day on snow.

04 liquid lodge lunch = lazy and bloated look, the same rules apply here as the highway. If you are seeing two snow-boards when you go to strap in, either you just stole someone’s skis or drinking four beers on an empty stomach at 9k feet was not such as an amazing idea. Just because you feel like a Flying Tomato doesn’t mean you won’t end up a Crying Potato.

05 Never, ever call last Runlook, I don’t care if

you are superstitious or not, calling “last run” is basically a guaranteed trip to urgent care. I’ve seen it played out time and time again from the best riders on the planet to weekend warriors. Just don’t do it. Try out these other phrases to cir-cumvent the bad juju: “Two more runs skip the last one,” “let’s take a FEW more” or, my personal favorite, “I’m not going to say it” with a head nod toward the bottom.

Remember, the snowboard season is long and you don’t need to max out the first day on the hill, because there’s noth-ing worse than being hurt when it really starts to snow.

06 One last thing:Have fun!

I’ve been snowboarding a long time.

Not as long as some but longer than most. Part of what’s kept me going this long is being smart when I approach a new jump, park or any kind of terrain feature that could result in me landing on my face.

Now, don’t get me wrong, I’ve had my fair share of contusions, broken bones, slams and hurt feelings, but I’ve always been calculated when making my decisions on how to approach those aspects of snowboarding.

So I’d like to pass down some experience, and share a few things that I’ve found to help everyone from the novice to advanced park rider keep their knees healthy and their love of freestyle snowboarding strong for years to come.

SNowboArdINGby todd riChards

tiPs from a former Pro

F A M O U SS U R F

L I V E F A M O U S . C O M

N a t e T y l e r

K a l a n i D a v i d

P e r t h S t a n d l i c k

T i m m y C u r r a n

K e k o a B a c a l s o

T H E B E S T I N S U R F A C C E S S O R I E S

C h r i s F r i e n d

D a n e Z a u n

N a t h a n i e l C u r r a n

D u s t i n B a r c a

K i l i a n G a r l a n d

FAMO_2013campaign_KD.indd 1 5/3/13 10:04 AM


FITNESSwith Max Wettstein

tiME tO hit thE

GEttinG Fit For Downhill SkiinG AnD SnowboArDinG iS CritiCAl

SlopeSski and snowboard season is officially upon us!

If you want maximize your potential for fun, while minimizing your risk for injury, it’s time to tune and sharpen your boards as well as your fitness.

Make no mistake: downhill alpine riding is very high-intensity, physically demanding, and it will test every measure of your fitness. Trust me, you don’t want to roll up to the slopes on day one of the season totally out of shape and collapse into oxygen debt getting your gear on, suffer from low-back spasms on the morning of day two or, worse yet, rupture a knee ligament on your “last run” of the day. So take precaution and action now. A little precaution goes a long way.

Pay your dues in these next few weeks leading up to your first trip to the slopes and not only will you avoid injury but you’ll actually be fit enough to enjoy riding the mountain, instead of just making it to the lodge and downing beers by lunch. Fellas, we indeed have to earn that post-ski beer and it will taste so much better! And even if you are in good shape right now with a respectable fitness level, it will make your mountain experience more rewarding if you add some sport-specific exercises that mimic the movements and intensity level of riding the bumps, carving the groomers or hucking your favorite cliff.

Downhill skiing and snowboarding are very high-intensity activities, inherently performed in interval-style, anaerobic, eccentric-contraction, lactic-acid-producing, near-maximum-effort bouts, immediately followed by stagnant, chilling lift-line waits and chairlift rides back up, usually in a cold, high-altitude climate.

snow’s up brah!


FITNESSwith Max Wettstein

By the time you unload from the chair lift, you may already be stiffening up and chilled to the core. So much for keeping your muscles and ligaments warm and pliable. Dressing appropriately for the extreme range of motion and climate conditions goes without saying, and although it’s beyond the scope of this article, your apparel and gear choices can make or break your day.

You can never really be too prepared, even when riding inside the patrolled, groomed boundary lines. Everyone intends to ride terrain that suits their own ability, but it’s still a very dynamic sport that most of us rarely do, in challenging outdoor terrain and in shifting weather conditions that we’re not often exposed too. And let’s face it, most of the time we end up riding with a group of friends of mixed abilities and mixed egos. You just might happen to be the weak link, pushed to ride beyond your ability by your hooligan mates! While we cannot completely physiologically prepare for the elevation change until we actually relocate to the mountains, there is plenty we can do to prepare the rest of our fitness.

As you may have already deduced from the preceding paragraph, the best way to prepare for downhill alpine riding is by applying a high-intensity interval training strategy, known simply as HIIT for short. HIIT-style training targets both anaerobic (lactic-acid producing) cardio and strength fitness, possesses high exercise value (greater fitness stress in shorter period of time), and conveniently can be done almost anywhere there is a hill, staircase, treadmill or spin-bike, using only your own body weight. HIIT-style workouts typically last only 30 to 40 minutes, including a 10 minute warm-up and 10 minute cool-down, and are performed in a 1:3 interval ratio, of one minute of maximum-effort working interval immediately followed by three minutes of resting interval, repeated for 20 minutes. The key words are “maximum effort,” meaning that during the working-interval, you’ll be pushing yourself predominantly into the anaerobic-energy-system, huff-and-puff, oxygen-debt, lactic-acid-burning zone, all the way to near failure.

You can motivate to reach this intensity level knowing you only have to maintain it for one minute before getting to rest for three minutes. Think about how long your typical bout of downhill riding lasts before you either pause on the run to collect your buddies, hit lactic-acid accumulation (i.e. quad-burning) failure, or reach the

bottom of the slope–this is typically about one minute of skiing. This type of HIIT training also does wonders for your general fitness level too, not to mention post-workout, metabolism-boosting, fat-burning potential, but I won’t get into that here.

Just know with HIIT-style training, (good) pain on the working-interval does equal big gains, yielding high exercise value and, over time you will raise your lactate threshold, improving your anaerobic stamina. The working interval is typically accomplished by running up a hill or staircase, or sprinting a lap around the track, or sprinting uphill on a bike. The resting interval is accomplished simply by walking back down the same hill or staircase, ideally while wearing a heart rate monitor to realistically know where you stand in your recovery, and to validate your exertion perception. This HIIT workout should ideally be performed two to three days per week, spaced out evenly between your other workouts.

On your other training days, you will ideally add a day of lower-body/leg strength training to include alternating lunges, squats and stiff-legged dead lifts. These exercises are going to strengthen the muscles surrounding your knee joints, building rock solid joint integrity, and boost your overall leg strength to meet the physical demands of downhill riding and alpine-terrain negotiation. Perform them using a weight that allows at least 15 repetitions and perform three sets each, even if this means using only your own body weight. Good form is paramount above all else, so save your ego for the mountain. (Seriously … getting injured in the controlled, training environment of the gym is not only lame, it’s stupid.)

These aforementioned exercises are also going to strengthen your glutes, lower-back muscles and core, which are absolutely critical in allowing you to withstand the downward sloping impacts and repeated eccentric contractions of absorbing moguls, terrain obstacles, checking off too much speed in the steeps, and the high G-force loading experienced during power carving.

On your remaining three days of the week, I recommend incorporating one day of plyometric, calisthenicand agility-style training, to include movements like box jumps, broad jumps, high-knee skips, trampoline work, agility ladder or cone patterns and burpees. On another day, I recommend a longer, slower, endurance-type

of jog, hike or bike ride, to also work on your aerobic fitness, which will help you acclimate more quickly to the elevation by producing more red blood cells. And if you decide to hike for some untracked fresh snow, you’ll be relying on your aerobic capacity to get you there.

On your last day of the week, you have an optional rest day, a free-sport day, or, if you happen to also still care about your upper body fitness and physique, you should use this final day to strength-train your upper body. On your free-sport day, you could think about adding in some roller-blading if you’re a skier and some skateboarding if you’re a boarder to mimic the same movements on flat land. Seriously, there is a big cross-over benefit.

Though we can’t actually prevent altitude sickness, and while some of us will inherently be more susceptible to experiencing it than others through no fault of our own, heading up the hill already fit and healthy will highly decrease your risk. Remember also that dehydration is more common at higher elevations, especially when you’re first acclimating, and that alcohol and caffeine will tend to compound this issue since they are diuretics.

Dehydration will increase risk and severity of altitude sickness symptoms. Also, rarely does anyone sleep soundly during their first few nights up in elevation, which can also add to the risk of altitude sickness. Ingesting 200 mg of NSAID ibuprofen or the like before going to bed may help prevent or minimize altitude sickness or the symptoms, according to some mountain guides and ski patrolmen. Drinking extra water is essential, too.

Time permitting, some light stretching and/or foam-rolling is highly recommended in the morning before your first run. Consider wearing some wicking-type, compression wear as your first-layer to enhance performance. Even applying a hot-pack to your lower-back could help get the circulation going.

And if possible, choose a run that is more mellow for you on that first run of the day and give your back, knees and core a chance to loosen and warm up. By the time you take two chair lifts to get to the top, you will certainly be on the cold side, making you more prone to injury.

Recognize your fatigue, and call it day before you think you’ve hit your limit. Chances are most of your buddies will already be in the lodge with a beer waiting for you!


NUTRITION

My nutrition assignment this month was to in-vestigate whether or not there are foods that actually will boost your metabolism. More specifically, are there foods that will cause a thermogenic (heating) effect or cause our bodies to work harder. Well, long story short, my research found that most of these claims were purely anecdotal or propaganda; while the foods may have been diet friendly or su-per healthy, they did not directly speed up metabolism in any measurable amount.

It’s a lot to ask of a food, which is really sup-posed to supply nutrition and give us ener-gy–not create an energy burden or deficit, or cause our metabolisms to work harder. In fact, this concept of “metabolism-boosting” foods sought by dieters today makes me realize just how skewed our society has become, where 65 percent of Americans are indeed over-weight and 35 percent of Americans are clini-cally obese (source: CDC.gov). Instead of sim-ply eating less (or exercising more), now we

want to eat foods that will magically speed up our metabolism and create an energy deficit. The entire concept is quite ridiculous.

But, getting on my soapbox and preaching is not part of this assignment, so now that I got that off my chest, I’ll share with you the very few foods which may boost your metabolism to some negligible degree, and at least have the added benefit of being super healthy as well.

FOOds that BOOst yOuR

metAbolISm


NUTRITIONwith Max Wettstein

like i said, there are not a lot of actual foods out there that truly deserve to be credited as “metabolism boosting,” especially when you break them down to the actual compound that is responsible for causing thermogenesis. there are a plen-ty of fancy metabolism boosting food lists out there, but they’re all mostly propa-ganda or anecdotal. While those foods may be remarkable from a health or dieting standpoint, they most likely do not actually cause the metabolism to speed up.

i have to leave you with one last message. you can spend all day in the grocery store buying these foods listed above, but if you truly want to boost your metabo-lism–i mean really fire it up so that it stays elevated for 12 hours straight–you’re better off exercising. Performing a single, 15-minute, high-intensity workout will

boost your metabolism into overdrive for hours on end. you can eat all the chili peppers and drink all the green tea you want, but one 15-minute, intense work-out will burn about 350 calories, followed with an additional 500 calories during the post-workout recovery for several hours afterwards. if that isn’t convincing enough for you then try this: a cold shower or ice bath. seriously, a shower or bath as cold as you can make it will immediately crank up your metabolism and trig-ger our (life-saving) thermogenic brown-fat heat production. have you ever been so cold you were shivering? While hypothermia is very obviously not the goal, it skyrockets our metabolism into warp speed! Personally, i choose to eat for nu-trition and fuel replenishment and use exercise as the primary tool to boost my metabolism.

caFFEiNE. I almost hesitate to put caffeine on this list because it already gets abused so much by our society. I for one am a caffeine addict! I don’t need to list all the foods and drinks that caffeine is con-tained in. But when caffeine is consumed in moderation, it does provide a myriad of health benefits, one of them being unlocking and mobilizing fat-stores (triglycerides) from our livers for energy. However, you need to then use that fat for immediate energy rather than com-bining your morning coffee with a donut; then you’re just confusing your liver and overwhelming your system with sugar and fat. Caffeine is a fat-burner with a mild thermogenic effect too, with 300 mg a day all that is needed. Much more than this and you’re probably overdoing it.

thEOBROMiNE. A thermogenic alkaloid found in cocoa and dark chocolate, theobromine’s effects are similar to caffeine as they are in the same class of alkaloids. like caf-feine, theobromine also increases focus factor, performance and helps unlock stored fat for immediate energy. But don’t go reaching for the milk-chocolate bar in your kid’s Halloween candy pile. Instead, try adding some raw, cacao nib shavings into your cereal or smoothie, or snacking on a dark chocolate bar with 70 percent cocoa content or higher throughout the day.

MEat. Notice I said meat and not simply protein. Meat requires quite a bit of effort to digest and for that reason it indeed places an energy-consum-ing burden on our metabolism. We use about 10 percent of the calories of the meat we eat just to digest it. And, if it is a lean source, we get the added benefits of muscle-building protein with very little insulin secretion if any. Please do not take this as a recommendation for any kind of Atkins or Paleo diet. Not too long ago, nutritionists and trainers recommended grazing through-out the day by eating five to seven smaller meals/snacks spaced out evenly, but this theory has been revised. While this is a good eating method for athletes and does in fact keep the metabolism revved all day long, it is not that good for obese folks trying to lose large amounts of weight, because it never gives them a chance to be in a “fasting state” or long window for fat burning. And, if you’re not careful with food selection, you will end up keeping your insulin levels elevated all day long, which not only blunts growth hormone secretion but makes us more prone to storing carbs as fat and liver triglycerides instead of muscle-based glycogen.

iOdiNE. A critical element in our diet to assist in maintaining an optimal functioning thyroid gland, iodine plays a significant role in regulating our body temperature, metabolism and energy level. low thyroid (a.k.a. hypothyroidism) indeed is a problem for many Americans. modern day table salt is fortified with iodine just for this reason: to insure we get enough of it in our diets. But a lot of us buy all natural sea salt now, which lacks iodine augmentation to it. Other natural sources of iodine are common seafoods and shellfish. Many folks who seem to have shellfish allergies blame iodine, but the jury is still out on this one as iodine is most likely not the culprit. It is risky to supplement with your own iodine tablets, as it can be toxic if too much is taken.

watER. A liquid, of course, and not food, water has become such a cliché for weight-loss and health that you may wonder why I bothered to list it here. Drinking enough water throughout the day is paramount in keeping our metabolism function-ing at its optimum. Make it ice water and now your body has to work to warm it up using up more calories from somewhere!

capsaiciN.Number one on our metabolism-boost-ing list is the spicy “hot” ingredient found in all chili-peppers, salsas, curries and hot-sauces. Chili-peppers are super healthy to begin with, because of their bright colors and high-antioxidant content. And the spicy kick they provide causes a mild thermogenic, heating effect that may boost our metabolisms, and suppress our appetite.

alliciN.The sulfur compound found in roots like garlic and onions gives an added thermogenic kick. Plus, garlic and onions are amazingly powerful health foods, helping control cholesterol and boost our immune system.

Egcg (EpigallOcatEchiN gallatE). This powerful polyphenol is found in the highest amounts in green tea. Ev-erybody by now has heard of the heart, longevity and fat-burning benefits of green tea. If you’re not into drinking several cups every day, conveniently you can buy supplements of green tea extract at any vitamin store. EGCG truly does cause a thermogenic effect and assist in fat-burning, although green tea is really a liquid and not a food.

to save time and be more concise, it’s not the actual food, which is just a vehicle for the metabolism-boosting micronutrient, that we need be concerned with but rather the specific key compounds–and there are very few of them:


Movember is the global men’s health charity encouraging men to grow and women to support the Mo (mustache) for 30 days of November. Participation is simple: men and women register at Movember.com to grow or support the Mo.

Men start Nov. 1 with a cleanly shaved mug and grow their mustache for 30 days, getting friends, family and colleagues to donate to their Mo-growing efforts. They celebrate their journey at the end of Movember at official costumed Movember galas, or they can host their own parties.

Women get involved in the same way as men except they don’t have to grow a Mo. They register at Movember.com, start a team, recruit the men in their lives to participate, donate, fundraise and plan and participate in events. But why all the hubbub about the furrier gender? As most people know, men are typically more indifferent toward their health when compared to women, who proactively and publicly address their health concerns. As a result, levels of awareness, understanding and funding support for men’s health issues lag significantly behind that of other causes. Using the mustache as a catalyst for conversation, Movember hopes to bring about change by providing men the opportunity and confidence to learn and talk about their health more openly.

But where does the money go, you ask? A healthy skepticism of charities is always a good thing.

In the U.S., programs directed by the Movember Foundation are focused on awareness and education, living with and beyond cancer, and research to achieve the vision of an everlasting impact on the face of men’s health.

Globally, 1.1 million men and women participated in Movember’s 2012 campaign, raising more than $147 million worldwide. The 2012 U.S. campaign saw more than 209,000 americans growing and supporting the mustache, raising $21 million. Since its inception as a charity event in 2004, more than 3 million participants have raised $446 million globally.

Funds raised in the U.S. will continue to be directed to world-class research and support programs addressing key challenges men face living with and beyond prostate and testicular cancer. These are being delivered by the Movember Foundation and their U.S. men’s health partners the Prostate Cancer Foundation and the livestrong Foundation.

Quick Facts1 in 2 men will be diagnosed with cancer in their lifetime.

1 in 3 women will be diagnosed with cancer in their lifetime.

a man will die from prostate cancer every 17.5 minutes; more than 30,000 men will die of the disease this year.

1 in 6 men will be diagnosed with prostate cancer.

1 in 8 women will be diagnosed with breast cancer.

a new case of prostate cancer is diagnosed every 2.2 minutes.

men are less likely to schedule doctor appointments and stay in touch with their doctors, thereby denying them the chance of early detection and effective treatment of common diseases.

ABOUT THE FOUNDATION


As early as 300 B.C., there was documentation of what Merriam-Webster defines as, “The hair growing on the human upper lip; especially hair grown and often trimmed in a particular style.”

Men, as well as the occasional unfortunate woman, have been able to grow facial hair since the beginning of time, making an ever-present sight. Over the course of history, the chosen way to style one’s mustache has changed and evolved. The word mustache, also spelled moustache, originates from the Hellenistic Greek-mustax or mustak, meaning “upper lip” or “facial hair.”

In early 20th century America, the chosen form of how one’s mustache was presented determined how you fit into society. According to twentieth-century gender code, a clean shaven face was a man’s virtue and a commitment to his male peers as well as corporate or national institutions. In contrast, the man who let his facial follicles fly was his own man; a patriarch or authority figure who played by his own rules.

Community figures read these facial-hair signals as fitting in their evaluation of a man.

Through the years, the mustache has been associated with good and evil, the ironic and iconic, but always a symbol of masculinity. Trimming, twisting and waxing his way into the 21st century, the modern man has adapted the “Mo” into his daily grooming routine.

The handlebar mustache—the particularly long and upwardly curved style—has turned into a pop-culture icon. This style is normally achieved by the use of mustache wax or gel and is distinguished by its long extremities. In the United States, the first handlebar mustaches were worn by military officers. The higher the man’s rank permitted more elaborately bristled batons.

Two of the most recognized bartenders in history wore the celebrated handlebar. Jerry Thomas (1830-1885) considered the “Father of American Mixology,” sported substantial face

lace. Harry Johnson, who in the late 1800s wrote one of the most influential bartender manuals, grew an impressive lip rug.

The handlebar has made a comeback, most notably in the bartending community thanks to the resurgence of the craft of the cocktail. With bartenders once again being respected as creative professionals, behold the ‘stache resurrection.

Impersonation continues to be the highest form of flattery. Those paragons of the modern bartender had a masculine, commanding presence, and so the respect by those honing the craft today includes an unofficial uniform that includes a fancy fanny duster.

To some it screams, “Ask me about green chartreuse!” For others that twirl a luxurious lady tickler—it gets them the ladies. But for most it’s purely personal style, a conversation starter or just to keep your lip(s) warm.

by meghan balser

THROUGH THE AG E S

MANthe

MUSTACHED


Friday and SaturdayFriday and Saturday


kiCkinG CAnCEr’S ASSRyaN FREydig

by greg flores

CanCer for Collegefeature

there is nothing like cancer to cut to the core of a teenager’s sense of invincibility.

ryan freydig was the epitome of an in-vincible teen. he was fit and strong. he was preparing for what would be his se-nior year as part of the West valley high school baseball team in hemet, California with the hope of showcasing his talent for college recruiters. outwardly, he was the picture of health, but internally he knew something wasn’t right. it was more than

that sinking feeling of knowing a cold or flu coming on. he just new it was more than that.

“my energy level had drastically dropped,” freydig as he recounted the feelings he felt at the onset of his illness. “i was weak and feeling pain in my back and groin. i also noticed what i thought was a tumor. i had a pretty good idea what it was.”

his worst fears were realized when his doc-

tor diagnosed him with testicular cancer. it’s the most common cancer among men aged 15-34, but it made the news no more bear-able. Within days he had surgery to remove the tumor and shortly thereafter started what would be 100 hours of chemotherapy. “it was shocking to hear the words from the doctor,” said freydig. “i tried to stay posi-tive. i didn’t want people to feel sorry for me. i just wanted to get on with it so i could get back on the baseball field and not lose my senior season.”


Chemotherapy can test anyone’s resolve. It takes the body to the brink of death in an effort to eradicate the cancer cells from the body. “It was pretty rough,” said Freydig. “I had to endure four chemo sessions of 25 hours each. The nausea is bad. The car rides were uncomfortable. Sitting in a doctor’s office isn’t fun. There were little triggers that would set you off. Your patience runs short and you get frustrated with good people who are just trying to help get through it. It’s miserable and I wouldn’t wish it on anyone.”

Freydig’s cancer was persistent, but his determina-tion to stay positive and get back on that baseball field was stronger. His treatments lasted well into the season, but with two games remaining on the schedule, he was cleared to play and his manager penciled him in to be the starting pitcher.

“I was excited and nervous,” said Freydig. “I was excited just to be out there, but nervous that I might not live up to my expectations. I was weak. I had not been eating well through treatment. I was happy to be out there, but my competitive side wanted more.”

With close friends and family in attendance, Freydig

split the plate with his first pitch for a called strike. In fact, he struck out the first three batters he faced and seven overall in three miraculous innings of work. Unfortunately, the euphoria of making it back from the disease was met head on by the reality that moving on to college was not necessarily set in stone.

Cancer wiped out Ryan’s opportunity to impress schools with his baseball ability. Ryan’s father was facing his own health issues so simply paying for school would be challenging at best. That’s when cancer for college, a charity that provides college scholarships to cancer survivors, stepped in and offered a grant that made his dream of a college education a reality.

“I’m thankful that Cancer for College was there to help,” said Freydig. “The scholarship allowed me to go to long Beach state university and reduced the financial burden on me and my family. There were so many positives that came out of my cancer expe-rience, but earning that scholarship was definitely a highlight.”

RyaN pictuEd hERE with his paRENts

caNcER FOR cOllEgECancer for College provides college scholarships to cancer survivors. The charity was founded by two-time cancer survivor and double amputee Craig Pollard who saw firsthand who cancer can not only devastate a family physically and emotionally, but financially as well. Families are often forced to use every last resource to return their child to health. Cancer treatment can leave a survivor unable to compete for many traditional scholarships due to lost time away from school and diminished abilities resulting from treatment. Since 1993, the charity has granted nearly $2 million in scholarships to more than 1,000 survivors. The mission is to bring hope and inspiration to cancer survivors while helping them realize their dream of a college education.


by Cory Waterhouse

CAvING INman

a MaN’s sEaRch FOR sOlitudE aMidst thE cacOphONy...Via suRROuNd sOuNd aNd RackEd Balls.


i guEss i dON’t REally sEE MysElF as a MaN caVE kiNda guy.

You know the guy I’m talking about. We’ve all seen the commercials with six jersey-clad late twenties gentlemen, who live and die by their fantasy football team. Slow motion clinking of beer steins, wing sauce smeared across their vintage Dan Fouts throwback jerseys.

Mind you, I’m no better, just a different version of the same strain of douchebag.

I’m not necessarily a gung-ho sports fanatic, but I played baseball in college and I’ll watch the occasional MMA event. Which both soundly remind me that I’m mostly old and fat now.

I don’t gamble or smoke cigars, but I wouldn’t mind racking a game of eight ball on occasion, though geometry was never really my strong point. Then again, I’ve always been pretty horrible with gambling too. Maybe math in general just isn’t my strong suit.

I don’t drink anymore, but having bartended for 10 years, I know my way around a pour spout or two. Yes, I still tend bar and no, I don’t do flair.

I’m not even a fervent adventure movie aficionado but I did just watch Pacific Rim on my 70-inch flat screen with my sound bar booming with explosions from gigantic robots vs. dimensional monster doing battle for Earth’s survival.

So I guess there’s that. And you gotta start somewhere ...

But I have to admit, the thought of throwing that screen on a wall, in a room that belongs only to me, surrounded by other things “me”... is almost intoxicating. Because at that point, the mind just runs wild. Home theater, sound system, pool table, full bar ... maybe a gun range, a stage for demonstrations of Magic, a few monkeys maybe?


But let me take a step back.

When I bought my home, I was under the impression that I was going to make the spare bedroom into an office. A place where I could get some work done in a quiet environment. I’m quite aware that the parents reading this are quietly chuckling to themselves right now.

I don’t blame you. Instead of having a perfectly functional bedroom for guests, I thought it appropriate to completely remove everything so that I could play grown up writer.

What started as daddy’s quiet work room has devolved into something else entirely.

Now that I poke my head into a room (that is also half maroon by the way), it’s like an episode of Romper Room with the magic mirror.

I see a filing cabinet. I see stuffed animals that have since lost favor with my daughter Samantha. I see a pile of dry cleaning that should probably be hung up in the closet. I see my letterman’s jacket. I see a plastic snake and what looks like a box of documents marked “Keep,” yet are in a plastic trash bag.

Jesus, is that a Roomba? Well, that’s useful … upside down and sitting in the corner.

You know how everyone has a junk drawer in their home? Yeah, well I have a junk room. An entire room dedicated to our collective clutter. That’s the truth of the matter. It’s just a cave. Nothing overtly manly about it.

But in doing research for this article I called a few companies throughout San Diego to get more information about how to install adult cool kid status in my house.

And here’s the simple secret: If you have enough money, they can do just about anything you can dream up.

Which really isn’t much of a surprise, I suppose. I mean if you want a Willy Wonka-themed room with Snozzberries on the wall, then I guess the only catch is where you’re going to find enough orange paint to cover the Oompa loompas.

One general manager of an audio/visual store said his company has a $250,000 installation package, which includes a cinema quality screening room, automatic dimming lights and curtains that open via remote. You only have to add the popcorn scent and sticky floor to make it completely authentic.

And with that kind of price tag, it wasn’t surprising when he mentioned that his clients throughout San Diego include actors, politicians, Padres and Chargers, and tech professionals.

But what if you’re more of a few thousandaire, and not a millionaire professional athlete? And what is the bare minimum needed to consider it a man cave?

I know plenty of guys, my dad included, who retreated to the garage as their man mecca. A place just far enough removed to gather a little downtime and evaluate life’s choices. Which obviously begs the question: Just how do you stock a man cave?


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I think first and foremost, you need to have a television. That’s pretty obvious. I would say that’s a tier One Man cave. A TV is a must and an absolute non-starter if you don’t have a flat screen larger than most kindergartners.

Then I think a pool table is a close second. Though I’m not a fan of the tchotchkes on the wall, but a few well placed movie posters (Star Wars) or a life-sized replica of Sloth from Goonies isn’t out of the question.

Then the issue of a bar and libations comes up. Because having a fully stocked liquor cabinet, with 10 tap handles just waiting to be pulled, sounds fantastic—until you realize that you have a bar in your house, your buddies like to get drunk for free, and it’s still your house. legal liability and cleaning issues alone, I have a feeling that BYOB comes into effect here.

Perhaps music is your passion. You know, get the band back together. Star touring well into your 40s, that is, until wives and girlfriends quickly snicker and put the Stamp of Disapproval on the the plan for world domination.

I guess with all the options for a man cave, the main request would be a place where you can be yourself and enjoy activities you really like. Be it music, sports, movies or model trains.

No one wants to admit it, but a man cave is a just macho name for a hobby room. It’s OK, I won’t tell anyone. It’s our little secret. I think the idea of a man cave can be a little overblown. When it comes down to it, a man’s cave is his home. A place where he can set his club down, hide out from the various home makeover shows that have tried fooling us into thinking that a man cave must contain a prerequisite amount of gadgets and toys. You needn’t suffer from an acute bout of MCE (Man Cave Envy).

Just build your own hobby cave. the rest will all fall into place. But no Oompa loompas. i can’t imagine the lawsuits. Or the therapy needed after.


hamburger-PalooZafood/drink

Burger Joint #1: encinitas ale houseCesar decided to choose two different styles of hamburgers for today’s ballot. He chose the following:

grass Fed kobe wagyu Burger – 10oz. Greg Norman Farms Australian Grass Fed Wagyu Kobe Beef with melted Gruyere, crumbly Gorgonzola, crispy onion straws, tomato and baby greens.

signature harmonica Bill Bootlegger Burger – Hot whiskey BBQ sauce, crispy onion straws, bacon and melted pepper-jack cheese.

In order to keep things simple, everybody got to try both and we averaged their votes between the two burgers. They both fared very similarly so the average was a true representation of what the people actually thought.

Hamburger Judging Contest

HAMBURGERExcellentVery GoodGoodAverage

Hamburger Judging Contest

HAMBURGERExcellentVery GoodGoodAverage

When Cesar and Jamie from technologent, one of san diego’s premier integrators, ap-proached us about their hamburger Palooza idea, i was immediately intrigued. after all, who doesn’t like hamburgers and you know if you attach the word Palooza to it, it’s instanta-neously going be fun.

they wanted to venture into san diego’s re-nowned hamburger establishments and put them to the test by ranking them with co-workers, friends, and customers. What makes it even better is that they wanted to make sure the establishments served craft beer. these tech dudes love their beers.

so, each month, we will have a ballot of 20+ people voting on several categories and we will publish the results. the ballot will have a combination of burger components as well as the restaurant itself. let’s see if anybody can actually get a perfect score of 32.

The Encinitas Ale House averaged 25 points out of a total possible of 32. They scored very high with the meat and cheese but scored closer to average with the veggies and their bun.

This was a great event and I look forward to next month. I guess it doesn’t hurt that I ate delicious burgers and shared several pints of San Diego brews with Cesar, Jamie, and all the tech peeps who attended. Even if you come from different worlds, you’ll always have hamburgers and beer in common!

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TOMATO


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teCHNoloGeNtTechnologent is a leading global provider of technology infrastructure solutions for Fortune 1000 companies, aiding in bridging the gap between technology infrastructure and business strategy.

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food/drink

aMaNda BauMgaRtEN / WayPoint PubliCoNe to wAtCH

by miChelle lyn

Chef’s roundtable


shistO pEppERs

what’s your philosophy on cooking?amanda Baumgarten: Whenever I conceive a new dish, I always start by thinking about what would taste good to me. Every dish needs to have a crunch, an acid, a sweetness and a savory component. I look to fulfill those requirements in as few components as possible. When you sit down to eat my food, I’m not trying to get you to think about it. ... I just want to make you smile.

what did you learn from being on top chef?amanda: There is a limit as to what can be accomplished in 30 minutes.

has your cooking evolved since you were on the show?amanda: Since appearing on Top Chef, I’ve grown a lot professionally. I’ve run three kitchens and opened two from scratch. I was just a sous chef when we were filming.

amanda Baumgarten / waypoint publicTop Chef alum Amanda Baumgarten, who is most recently known for opening Herringbone in la Jolla, is now the executive chef and partner at Waypoint Public, a casual neighborhood bistro and beer bar that just opened in the old linkery space in North Park.

Teaming up with Brian Jensen,the mastermind behind Bottlecraft beer shops, and seasoned hospitality developer John Pani, Baumgarten feels more at home in this kind of concept than in her previous posts in Michelin-starred dining destinations. A SoCal native, Baumgarten expresses excitement at being able to fulfill her vision of bringing an eclectic and truly neighborhood concept to life.

what can we look forward to on your menu?amanda: Dishes like Flank Steak with Dirty Rice, Corn Cake, Mustard Greens and a Chimichurri Aioli, alongside the Carlsbad Black Mussels with Slow Cooked Pork Belly, Tomato Sherry Broth, Kale and Fingerling Potatoes will round out the main courses. We’ll also have a selection of sausages and charcuterie made in-house.

where do you like to go out to dinner in san diego?amanda: I’m a huge fan of The Smoking Goat, Whisknladle and Market.

Name the best meal you’ve ever eaten in your life?amanda: It was at Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford, England. I was 20 years old, and it was the first time I had ever eaten at a Michelin starred restaurant. It was an experience I’ll never forget.

chickEN sausagE


beats & eatsfood/drink

I’m sitting down with Chris Goldsmith, a six time Grammy-winning producer who is also the “music guidance counselor” at the Belly Up Tavern. Goldie is also a surfer,

family man, longtime resident of North County and all around mellow dude.

We are on the patio of Pacific Coast Grill, which is literally a few feet from the Cardiff-by-the-Sea. If the food matches the beautiful scenery and the company, I know I am in for a treat!

EATSBEATS&

by miKey beats

what’s Rad about

beats and eatsthe food and

the music


Mikey Beats: where are you from?

chris goldsmith: I grew up in Del Mar. I’m from New Jersey, but I moved out here when I was 5 and spent most of my life in north San Diego.

Mikey: gotcha, i can see why.

chris: I’ve moved away a couple times but always end up back here. Having the Belly Up being so close to where I live is a blessing. It allows me to spend time with my family and still be doing relevant stuff, all right here.

Mikey: i love it here. Not as many people as down south.

chris: It’s sleepy, too.

Mikey: do you produce at your own studio?

chris: I use different studios, whichever studio makes sense for that project. I’ve done a lot of stuff at Capi-tal Studios, Studio B and in Memphis. I’ve recorded in New Orleans. I’m not an engineer. Producers can come to be a producer by being an engineer or on the creative A&R side of things. I came up from the cre-ative side by playing in bands and having an inclina-tion toward production. I can’t even turn on a mixing board.

Mikey: Neither can i and i own part of control 24. you’ve won several grammys.

chris: Yeah, six. Some of them I was executive pro-ducer on the record and some I was the producer. Five records with six Grammys. The Blind Boys with Ben Harper. That record won two Grammys, one for tradi-tional soul gospel and one for best rock instrumental. All of my Grammys have been with The Blind Boys of Alabama, which is the band I first started working with as an agent. I worked in management with them and produced records with them.

[The server rolls up to take our orders. Goldie orders cala-mari, a rainbow roll and an Arnold Palmer. I order a pas-sion fruit iced tea and baby beets salad and, in the same breath, tell the server I like her earrings.]

Mikey: that’s incredible: bringing six grammys to san diego. can you describe your production style?

chris: My producing is a sort of throwback to an old-er time. I like to go into an old, big studio and record mostly live, the way they did at Motown; they set up, perform all together and make it work. We do some overdubs but the core of it is, a lot of times, just one take or two takes. My thing has always been to work with a level of musicianship that can bring everything to the table in one dub. So I’ve been lucky to work with a lot of great musicians like David lindley, Meshell Ndegeocello, just people that you don’t need effects. They have a control over their sound and they produce a sound that you want. All you have to do is capture it in the most organic way possible, balance it out, make it technically right and help build a concept where all that flows together.

Mikey: hearing about your method of recording is a breath of fresh vintage air for me. it seems as if ev-eryone multi-tracks and over produces nowadays. when i hear a man or woman with an acoustic gui-tar, one taking stuff, it’s just beautiful. i can’t imag-ine it with a full band like Motown style.

chris: The quality of the recording equipment makes a huge difference, too. I record the vocals on a U-47, a $15,000 microphone. I use analog compression, real outboard digital reverb, not plug-ins. I’m not afraid of any technology, but I never want it to exist just be-cause it exists. It has to serve a purpose that doesn’t dilute what the artist is trying to do, especially with the blues. This is why maybe I’m able to create an album for them that they like and actually want to listen to.

A lot of artists have had experiences where they try and make a commercially successful record and they hated it. Even if it did better than their other records, they still personally didn’t like it. And a lot of the time it doesn’t do better than their other records because their fans don’t like it because it’s too over-produced and then no other audience likes it, so it ends up be-ing worse than even their own stuff. So what I try to do is bring in some production aesthetic to have it be a little bit more accessible without diluting what they’re about.

Mikey: with six grammys, i think you’re doing something right. so you’re bringing musicians to-gether?

paciFic cOast gRill:2526 s coast highway 101 » cardiff » (760) 479-0721 » pacificcoastgrill.com

Mikey Band Chris g.

38 Four El | NOVEMBER 2013 FourElmagazine.com

chris: A lot of times I’ll put the musicians together with an artist. Or bring musicians in, like I did this record with Big Head Todd and the Monsters, a blues record. They were the core band but I brought in Charlie Mus-selwhite on the harmonica and Ruthie Foster to do some vocals. That is what my role is, all the planning that goes into which musicians will actually work to-gether. Once they get there and start going, I have very little to do, except “What do you want for lunch?”

Mikey: what is your preferred style of music to pro-duce?

The gospel thing is because of The Blind Boys. Blues is Charlie Musselwhite. I started along a path that led me to a lot of connections in that world. I listen to all different kinds of music like My Morning Jacket, Beck, The Black Keys and I listen to a lot of African music like Fela and Bob Marley. I also listen to a lot of blues and soul music, and that’s where my business intersects. I’m open for doing all kinds of stuff, it’s just where the opportunities are.

Mikey: you said roots music?

chris: Yeah, it’s blues and soul and zydeco and gos-pel. The essence of it for me is about the live perfor-mance. It’s music based in live performance as op-posed to based in production, aesthetic and studio creation. So what I’m doing as a producer is trying to

find a way to help great live bands to translate their talents onto recordings.

A lot of bands you hear about are like, “They’re so great live but their record doesn’t capture that.” I try to help them capture that in a way that has some audio and production qualities but doesn’t compromise who they are as a live artist. And that sort of ties back to being involved with Belly Up and the tours I do. It’s all based on this visceral live performances, visceral aspects of a live performance and insane talent. I’m always try-ing to work with musicians who are transcendent in some way, bringing real art into their performance. It makes it easier if they’re that good.

Mikey: wow! was that not inspirational or what? i just got a music boner.

[Right at the tail end of that lewd comment, the server walks up and sets the food down, seemingly not concerned with the comment but raising an eyebrow in curiosity.]

Mikey: can you explain this salad to me?

server: Arugula, spinach, fresh goat cheese with cham-pagne vinaigrette, roasted golden red beets and pears.

Mikey: is this goat on the premises?

[Laughter]

server: Oh yeah.

Mikey: and the rainbow roll?

server: Salmon, hamachi, shrimp, crab, unagi, shishito peppers and jalapeño ponzu.

Mikey: what kind of bread is this?

server: Rosemary sourdough and herb butter.

chris: We’re gonna need another chipotle aioli. I used to drink it.

Mikey: i see why you would drink this; this is deli-cious. Ooo, i love me some calamari. this is all fresh, tasty and full of flavor. i am a fan.

[Before the server leaves, Goldie orders the crab and co-conut-crusted mahi mahi and the lobster carbonara for the main course.]

Mikey: what do you do at the Belly up?

chris: I oversee the booking department, which in-cludes national bookings, local talent, promotions and marketing to some extent and also various projects. We have this TV show that I executive produce on PBS. It’s just called live at the Belly Up. It’s two locally based bands a night. It shows their live set—a half

rainbow roll and Spinach Salad


hour of each band—and also some interviews, club shots, interviews with people at the club. It’s sort of like an Austin City limits, but it’s two bands and a show and a night-clubby aspect to it. 2012 was our first season, and the new season starts in January. It runs Friday nights at 10 on KPBS.

Mikey: i need to know your official title at the Belly up.

chris: Funny thing is I don’t have an official title. So I’m either “head honcho” or “music guidance counselor.”

Mikey: i see your calendar is full.

chris: Yeah, the club is on a roll.

Mikey: what is the relationship like between the Belly up and the casbah?

chris: The Casbah is absolutely an essential part of the San Diego music scene. It fills a roll that we can’t even fill if we tried. We do a lot of work with Tim. If you see the Belly Up calendar, there are two to three shows that Tim is presenting. I used to be in a punk rock band called the Executives. I used to play at North Park lions Club and Tim was a pro-moter. I’ve known Tim since those days. We love working with him. It’s a great symbiotic relation-ship because his capacity, if it can’t fit in his club, he

brings it up here. There’s a lot of stuff that plays at Belly Up that wouldn’t work at his club, a lot of the rootsier stuff.

Mikey: what is the affiliation with pacific coast grill and the Belly up?

chris: Same ownership. Pacific Coast Grill started in Solana Beach about 15 years ago. The two guys who own it are Steve Goldberg and Phil Berkovitz. They ran Pacific Coast Grill in Solana Beach near California Pizza Kitchen, and they bought the Belly Up from Dave Hodges in 2004. Dave wanted to sell the place to somebody who was going to preserve the heritage of the club. He ended up selling to these local guys who loved the Belly Up and used to go there all the time on their own. It turned out he made a good choice because they’ve done a great job. They’ve been great for the community. The club always did well but now it’s thriving. We have the 40th anniversary of the Belly Up coming up soon.

[The server comes out with the main course.]

server: We have our crab and coconut-crusted mahi mahi with bok choy over vanilla infused jas-mine rice and apple cider butter sauce topped with micro basil and a mango salsa. And that is lobster carbonara with angel hair pasta and heirloom to-mato and half a lobster tale that is grilled on top.

Aww... Mr. Peanut

Something for Everyone!

Boneless Wings

Regular Wings Gliders Boneless Strips

Phone Ahead!

760-434-WING (9464)2508 El Camino Real, C1

Carlsbad, CAIn the Vons/CVS Shopping Plaza,

across from the mall

Sauced and Tossed in your choice of 10 Wing Flavors!

Mikey: Oh my goodness. i already know this will be life changing. yEah! wow! this is very special.

[We dig in and I freely taste both dishes. I never thought I would be taking bites off of a multi-Grammy award winner’s plate, but that’s how mellow this dude is. He keeps a low profile while maintaining relationships with some of the most talented musi-cians in the music industry. Chris Goldsmith is one of the many reasons why Solana Beach is such a dynamic, simple, entertain-ing yet sleepy paradise.]


restaurant revieWfood/drink

lOTuS THAIWhen I lived in San Francisco a decade ago, I often ate Thai food. Since I moved to San Diego, I think I might have eaten Thai food only a handful of times. I’m not sure if it’s because I ate it too often in San Francisco or if the Thai food up in the Bay Area was better due to a heavier Asian influence.

A lot of the Thai restaurants in San Diego seem to be generic, with heavy doses of coconut sauce and everything revolving around Pad Thai. I guess I don’t blame them, because it’s what people want when they think of Thai food.

So when I walked into Lotus Thai, I expected a bit of the same thing. Boy was I wrong! This place focuses on Bangkok traditional cuisine with some Chinese influence. Everything was fresh and most of all, original.

Owner/chef Ton Sangkapong took us on a tour of flavors that ignited my taste buds from the flavorful to the extremely spicy.

luNch hOuRs:Monday - Friday 11 a.m.-3 p.m.Saturday/Sunday Noon-3 p.m.

diNNER hOuRs:Monday - Friday 5-10 p.m.Saturday/Sunday 5-11 p.m.

happy hour:Monday - Friday 5-7 p.m.Saturday/Sunday Noon-3 p.m.

lOtus thai906 market st., san diego

neighborhood: gaslamp quarter(619) 595-0115

www.lotusthaisd.com


01 duck Bun (Sliced roasted duck, raw scallion, fresh cucumber and lettuce folded in steamed buns) I eat beef and chicken so much that anytime I get something with duck or pork, I’m delighted. The duck fat was soaking into the soft sweet bun and the snap of the veggies made each bite delectable.

WhAt WE AtE:

02 haRgOw (shRiMp BONNEt) (Shrimp, bamboo shoots, soybean oil and sesame spices)

This reminded me of something you’d get at a dim sum restaurant. The BIG difference was how tender it was. Since these are made fresh to order, they’re much tastier than those being rolled around in a heating cart.

03 sEaBass iN whitE wiNE (Steamed seabass steak, fresh ginger and scallions, steamed baby bok choy drizzled with house special low-sodium soy sauce and white wine sauce)

This was a large chunk of fish. Because it was steamed instead of pan fried, it broke apart in your mouth.

04 JuMBO shRiMp kaO sOi NOOdlE (Northern Thai dish with steamed jumbo shrimp, crispy egg noodle, fresh cucumber, carrot lettuce, red onion and bean sprouts with Khao Soi curry)

I really enjoyed the crispy egg noodle bowl it came in. It was like getting a taco salad with an edible tortilla bowl or clam chowder in a Sourdough bread bowl. It just makes the experience that much better when you can eat something delicious and you don’t have to stop at the bowl.

05 spicy paNaNg (Tasty curry seasoned with fresh kaffir lime leaves and sweet peppers)

We wanted to try something at a No. 10 for spiciness and this bad boy was it. Firstly, the fact that its temperature was hot made it even spicier or me even sweatier (or both). The forehead fountain was turned up to maximum. luckily, it was also savory, so every spoonful was a mix between pleasure and pain.

liBatiONs We began by trying to pair white wines and different beers to each dish but we soon realized that all of the adult beverages we had easily interchanged with any of the dishes, especially the Asian beers. We even had a lychee Martini, which was a perfect dessert drink.

Ton is a gracious man who really knows his food. He started with a restaurant in Barstow but soon realized that’s not where he wanted to spend the rest of his life.

So, where now? How about the city with the best weather in all the land … San Diego! He now has two locations in SD and his sister has a restaurant in Kona, Hawaii.

i guess good food runs in the family.


4X4 Challengefood/drink

lumberYArd tAverN4X4 Challenge

champions receive:Picture with the 4X4 trophy. Your own plaque on 4X4 trophy. A feature on their website and Facebook page and a commemorative T-shirt given only to the Champions!

I found out about this challenge a while back when my friend Kathalyn asked me to come cheer her and her friends on while they at-tempted it.

Kathalyn is maybe 5-foot-2 on her tippy toes, so one has to wonder how she decided this is what she wanted to do. Furthermore, this was her second time around. Previously, she had accomplished it in 44 minutes. The new rules

stated that it must be done in 30 minutes … she did it as I watched in horror.

Knowing that my little buddy was a two-time champion, I thought it would be a good idea for her to go head-to-head against somebody. I per-sonally thought about taking the challenge for about a second—and during that second I also thought about how I’m on a diet, which actually didn’t mean much because I’ve been on a diet since I was 5.

Regardless, I decided it would be safer to just find her a suitable opponent. Everybody I asked thought about it for a second, then declined until I approached our Volunteer Assistant to the As-

sistant Senior Editor, Mr. Matt Fairbanks.

Matt’s done a lot of good things for the maga-zine, and he’s always been eager to make an impact on us. He’s still relatively young, so I expected him to be confident. He sauntered past confidence, started talking trash and got a little cocky. He found out later that he bit off more than he can chew … quite literally.

Kathalyn had invited two of her friends to join in, so now we had a pool of four trying to gain lum-beryard Tavern 4X4 fame. Matt and Kathalyn sat head to head and next to them were Jeff Dino and J. Cho. They had 30 minutes to devour the beast … gaME ON!

Rules of the 4x4 challenge:Four 1/2 lb. patties, four slices of cheese, four pieces of bacon, lettuce, tomato, red onions and pickles, topped with a fried egg, on a pretzel roll, surrounded by 1 lb. of fries.

NO MOdiFicatiONs!

NO suBstitutiONs!

NO utENsils!

NO NapkiNs!

Clean your plate in 30 minutes or less to be crowned 4X4 ChamPion!


8-Minute Mark: Jeff takes an early lead and is actually almost done with his burger; most of the meat is gone but he still has a lot of bun and fries left.

10-Minute Mark: Jeff is now taking a commanding lead, and he seems as if he will finish the challenge. Cho is in second, Kathalyn is in third, and Matt is in last. But Kathalyn is eating in a methodical, strategic way while the other boys are eating in sporadic, messy bursts.

15-Minute Mark: Matt has all but given up. He actually says out loud, “I am F#%@ing stuffed.” At this point, he’s just picking at the vegetables. Though painfully full, he obviously doesn’t want to quit.

All of a sudden, Jeff’s mom Tina tells him that he should have listened to his mother. She says he is having a tougher time eating the burger because he ordered it well done and it was too dry. Jeff’s dad looks at Matt and asks him if he has started yet. Jeff’s family came to watch and their color commentary made it fun too.

25-Minute Mark: Kathalyn is now wiggling her toes in agony and surprisingly calls it quits! What?! The two-time former champion throws in the napkin? I never saw that coming.

Matt continues to eat for a couple of minutes before calling it quits. Unfortunately, Mr. Matt came in last because he barely made a dent in his attempt. Kathalyn probably ate about three-quarters of the meal.

30-Minute Mark and the Bell sounds: Jeff and Cho are still going strong but can’t do it within the 30-minute window, so they are trying to finish within the original 44-minute mark. Cho goes down at 41 minutes with only a little bit of his meal left. Jeff only has a couple of bites left when he throws in the towel at 42 minutes. I guess when you hit the wall, you hit the wall.

on your mArk, gEt sEt, go!

Matt, barely making a dent... cho gave Jeff a run for his money Nice try kathalyn. wha... what? No cheating!

hOuRs:Monday - Thursday 11 a.m.-11 p.m.Friday 11-2 a.m.Saturday/Sunday 9-2 a.m.

happy hOuR:Monday - Friday 3-7 p.m.

late Night happy hour:Friday - Saturday 10 p.m.-close

luMBERyaRd taVERN967 s. Coast hwy. 101, encinitas

neighborood: north County(760) 479-1657

www.lumberyard101.com

Nobody came out a winner today except for Four El magazine and the lumberyard tavern because we got to witness and doc-ument these combatants go through agony for food immortality.

For some reason, in my mind’s eye, I feel like I can do it, and slay the 4X4 beast. But I doubt I’ll ever attempt it, so I’ll always be a winner, well, at least in my own mind.

you think you can do it? Owner lisa Belasco dares you! Bring your big boy pants (the looser the better) and prove it.


unCorKedfood/drink

Food & wINe pAIrINGS dEcONstRuctEd

The holidays are here and whether you find yourself playing host to family and friends or you’re simply tasked with bringing the wine, we’ve got your back. Here are some food and wine pairing

basics that are guaranteed to make you seem like the resident sommelier for the night.by miChelle lyn

In preparation for the big feast, it’s smart to start the evening with a sparkling wine since they’re light, fresh and pair nicely with cheese. And contrary to what you might think, it’s not just for Grandma. Usually white or rosé, sparkling wines range from very dry “brut” styles to sweeter varieties. If it’s your first time buying a sparkling wine, try domaine carneros Brut Rosé (DomaineCarneros.com).

When it comes to pairing wine with turkey, you get a little leeway since turkey can go red or white. Pay atten-tion to sauces and sides because of-ten times they are the elements that determine what pairings make the most sense. Stay on the lighter side with reds like cakebread cellars two creeks pinot Noir (Cakebread.com) or Joseph phelps Freestone Vineyards pinot Noir (JPV.com).

If you want to stick with a white wine, a dry riesling like Sol-miner’s (Solminer.com) is a good call because it’s light with just a hint of honey, and pairs well with spice-laden or herb-filled stuff-ing. A nice Rhone blend, treana white (HopeFamilyWines.com) is a great crowd pleaser because it appeals to different palates.

When one Thanksgiving bird isn’t enough, you “Turducken” fans can look to trinitas cellars (TrinitasCellars.com) for their triple pairing suggestion of Trini-tas Carneros Chardonnay (for the chicken), Trinitas Carneros Pinot Noir (for the turkey) and Trinitas Mysterium (for the duck).

loaded with a nutty almond character, mature fruit and hints of zesty orange peel, graham’s 20 year tawny port (Grahams-Port.com) pairs well with favorites like pecan and pumpkin pie. If there’s no room left for dessert, serve the port with dried fruits, creamy cheeses and nuts, or just have the port for dessert-it doesn’t get much easier than that.

holiday

thanksgiving


Start out the evening with south coast winery’s

Blanc de Blanc sparkling wine (SouthCoastWinery.com).

It has a bright acidity with a refreshingly dry finish;

perfect for light appetizers.

chEERs tO thE hOlidays!

When it comes to Christmas dinner, there’s no hard and fast rule on what to serve. Chances are good, though, it will

be a hearty, meat dish to keep you warm.Christmas

new years eve

Nebbiolo (dubbed the “next pinot noir” by many), is an Italian wine you should get to know. One of the most difficult grapes to grow, it is also the greatest one to emerge from Piedmont, Italy. If you find lamb, veal, rabbit or anything with truffle on the menu, go for one of palmina’s Nebbiolo, made beautifully in Santa Bar-bara County (PalminaWines.com).

The perfect party starter is segura Viudas Brut (SegurasViudasUSA.

com), a Spanish Cava that won’t break the bank. Really. It’s only $10 and was

just rated one of Wine & Spirits Top 100 Best Buys, so it must be legit.

Anything goes for a NYE dinner, but a growing trend among the health con-scious is bison, which is very similar to

beef but leaner. Not too gamy either. Find it at your local Whole Foods and try your hand at a Bison Chateaubriand (recipes at TheBisonCouncil.com). Pair it with a spicy Qupé syrah (Qupe.com) from Santa Barbara or anglim’s Mourvèdre hastings Ranch Vineyard from Paso Robles. It’s 100 percent mourvèdre and rich with blackberries, earth and spice (AnglimWinery.com).

Go big and wrap up your holiday dining with a glass of graham’s 2011 Vintage port (Grahams-Port.com). It pairs perfectly with chocolate and creamy blue cheeses or you can make this dessert in itself. Declared Vintage Port is only made in the most exceptional years and comprises less than two percent of all ports produced. If you’re dining with any port connoisseurs, this is the one you want to bring.

Should you find braised meats on your menu, turn to Frank Family Vineyards Zinfandel (FrankFamilyVineyards.com). Well balanced with notes of juicy black cherry pie and subtle oak, it can stand up to a hearty meal.

If your mom’s Easter ham does double duty on Christ-mas, you can’t go wrong with an elegant, yet reasonably priced chardonnay. sequoia grove’s Napa Valley Char-donnay (sequoiagrove.com) is a good find and a somewhat rare example of a crisp chardonnay.

To end the meal, taylor Fladgate 10 year Old tawny (taylor.pt) is an Aged Tawny that boasts an intense amber-tawny color, apri-cot flavors, woody notes and rich aromas of mature fruit. It pairs well with figs, roasted almonds, spice cake, pecan pie, pumpkin pie and even traditional sugar Christmas cookies.


Craftyfood/drink

tHe lIoN’S SHAre is thE NaME OF thE gaME

With a game meat heavy menu, hunting lodge den-like décor and quirky and strange paintings de-picting humans with animal heads, The Lion’s Share is an utterly satisfy-ing environment for a hand-crafted cocktail, almost like a cocktail lair.

I knew going in to expect cocktails

made with only the freshest ingre-dients, meticulously crafted for my enjoyment. The term “you get out of the pot what you put into the pot” certainly applies here.

Offering anything from antelope sliders to kangaroo tartare, the food menu couldn’t help but intrigue me.

But I had to focus; I was there for the drink.

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

located at 629 kettner blvd. (in the Marina District) | San Diego | (619) 564-6924 | lionsShareSD.com

by miles roberson

01 02 03


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

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

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

Double Up Mondays7:00pm - to Close

1:00pm - 7:00pmDINNER

Featuring Chef Paul Glazzard

OPEN FOR

THANKSGIVING

Shot and Selected Draft Beers $5.00Fireball • Jameson • Jager • Rumplemintz

+ FOOD SPECIALS: $2.00 TACOS • $3.00 DINI DOG • $5.00 NACHOS

+ DRINK SPECIALS: BLOODY MARYS, MARGARITAS, COCKTAILS AND MORE

$5 Meal Wednesdays11:30am - 5:00 in Dining Room or 7:00pm at the Bar

Famous Fish & Chips • Chicken Enchiladas + Beans & Rice2 Tacos (Beef, Chicken or Fish) • Cup of Soup + Small House Salad

3290 Carlsbad Blvd., Carlsbad • 760.434.6000

CARLSBAD, CACARLSBAD, CA

OTT Supports Movember

OUR BEER WILL DEFINITELY PUT

HAIR ON YOURGLASS

5674 El Camino Real, Suite G • Carlsbadwww.ottbrew.com • (760) 550-9688

Ale's • Stouts Porters • IPA,s"

MONks gONE wild2 oz. infused strawberry Pimm’s (infused 2-3 days).75 oz. green Chartreuse (a naturally green liqueur made from 130 herbs and plants and manufactured by Carthusian monks).75 oz. fresh lemon juice

Topped with a sudsy Bundaberg brand ginger beer

Garnished with candied ginger - The Monks Gone Wild is a beautiful marriage of spirits with secret recipes.

The Pimm’s was introduced by James Pimm in 1823. Only two Carthusian monks know the other recipe. This is a great cocktail to pair with a wild game sausage board.

huNtER thOMpsON1 oz. house made pineapple infused rum

1 oz. Vida Mezcal

½ oz. agave

½ oz. house made raspberry syrup

1 oz. fresh lime juice

2 dashes of bitters

Garnished with dried pineapple - The author of The Rum Diary (the title says it all), Hunter S. Thompson was

known for excessive consumption. Of everything. He also wrote the cult clas-sic Fear and loathing in las Vegas, where he drinks Singapore slings and mezcal (long before it was cool). This drink pays homage to the man by includ-ing his favorite spirits perfectly balanced and presented in a glass.

pEppERdiNE1.5 oz. blanco tequila

1.5 oz. Vida Mezcal

.75 oz. fresh lemon juice

Egg whites

4 dashes of house made peppercorn tincture (an elixir of clear grain alcohol mixed with herbs and spices, tinctures were used as medicinal remedies) - A beautifully balanced cocktail showcasing the smokiness of the mezcal with

the frothy texture of the egg whites. Perfect to wash down some tacos de lengua.

03

02

01

hERE aRE a FEw OF My FaVORitEs:

MixOlOgy MiNutE:

Mist – a mixology term for a liquor

served over crushed or flaked ice.


haPPiest hourfood/drink

dINI’S bIStro3290 Carlsbad blvd. » Carlsbad

(760) 434-6000 » dinisbistro.com

This place is so cool that they call the Iguana, their unique tropical drink, their “magical mascot.” This exotic concoction originated at their Dini’s Del Mar location and embodies the Dini’s tradition of creativity, good taste and a spirit of whimsy.

Co-owners Michael Dini and Michael Arellano continue the heritage established by the original Dini brothers Amerigo, Colombo and Michael Sr. They were the proprietors of San Diego County’s oldest bar, McDinis, which was founded in 1890. The Dini brothers’ tradition of effervescent hospitality and service to their patrons and community remains alive today. Established in 1987, Dini’s Bistro is a Carlsbad landmark.

Today, manager Che Waldo introduced me to Dini’s delectable seafood offerings and something new for this Carlsbad institution: PIZZA! I drank several San Diego craft brews as I munched down for the next few hours.

Sitting at Dini’s, I see that last month’s “San Diego Native” Jana Hawthorne is working the dining room. She wanders over and clues me in that the Ahi Stack is her favorite by far. Gentlemen, if you want to get to her heart, treat her to her favorite dish and maybe she will give you a high five.

FlatBREad piZZa: Basil, pesto, mozzarella, chicken, artichoke hearts and red onion. What makes this pizza special is the mountain of toppings you get. It’s stacked high on a fresh made thin crust that was developed especially for Dini’s. You won’t be left hungry after this feast.

OystERs ROckEFEllER: A half dozen chef-select oysters baked with spinach, applewood smoked bacon and par-mesan cheese. This was my favorite dish of the day. I’m already a fan of this dish in general, but Dini’s makes it much better. They use a savory cream of spinach with bacon bits covered by a melted parmesan crust. This gooey goodness is so good that you forget you’re eating snails.

stEaMER cOMBO: local Carlsbad mussels and New Zealand cockles steamed in garlic, shallots, butter, lemon and white wine. locally grown foods are definitely the route to go. Who really wants to eat seafood that has more frequent flier miles than you do? These are grown right around the corner so they never leave the city, going from the sea to the table and right into your belly.

what wE atE & dRaNk:

the crew at Dini’s Bistro

monday: 4 p.m.-1 a.m.tuesday: 4-9:30 p.m.

Wednesday: 11:30 a.m.-7 p.m.thursday - friday: 4-7 p.m.

dRiNksbud and Coors light Drafts: $3.50well Drinks: $3.75house wines: $5.75wine of the Month: $6.75

happy hOuR

FOOd tacos & Dini Dog: $1 offAll other Appetizers and Pizzas: $2 off

As a consistent patron of Dini’s for quite a few years, I have to admit I’d never eaten in the restaurant. I would generally just get drinks and bar food. But that’s why we’re here to do the Happiest Hour.

Waldo tells me they’re re-inventing the menu at the restaurant with modern dishes to complement their already traditional meals. A fantastic ambiance only enhances a restaurant that’s a stones throw from the Pacific Ocean. Looks like I’m going to come back for a dinner date!


beer me food/drink

lee ChaseAutomatic Brewing

BEERs tastEd ghOst tOwN (7% AbV)A great beer that will get you to drink brown ales again! Just enough bitter roast to be refreshing, just enough malted sweetness to be enjoyable ... pint, after pint, after ...

BOssMaN ipa (9% AbV)A prime example of an amazing iPA. one of the best india Pale Ales in-side one of the best places for iPAs. An amazing hop aroma balanced with a subtle alcohol warmth.

loCAtED At:

3416 adams ave.Normal heights

Blindladyalehouse.com

by dale hersey

hopefully you’ve already found this place and if you haven’t, make it happen tomorrow.

Blind lady ale house

and lee Chase with automatic brewing

When we walked into the Blind lady ale house in Normal heights, we sat down to grab a pint and patiently waited for brew-master and former figurehead of Stone Brewing, lee chase.

There’s a younger guy running around while we’re sipping suds. He’s hauling kegs inside and outside, apparently some sort of intern, tasks that most brewers wouldn’t waste their time with. I’m not sure what I was expecting, perhaps some salt and pepper, or maybe someone de-tached from us working-class folks. When the meeting starts, the same younger looking guy wheels the kegs to the back and walks over. While he’s over the age of 40, there’s a good possibility that he could get carded at any time by the bartender.

like most teenagers, spending their time skating in parking lots, lee Chase did the same. He had also found a book that cov-ered everything from growing your own vegetables, how to make vegan recipes, and also recipes on how to start brewing your own beer.

With some urging from his brother, lee enrolled at UC Davis where he graduated with a degree in malting and brewing sci-ence. He said it was a bit awkward being under the age of 21 and not being able to taste the things you’re learning about in class. Shortly after he passed the Insti-

tute of Brewing associate membership exam, which in turn gave him the title of master brewer.

He worked at a few local breweries and even at a small family upstart known as White labs (which is now an international authority on yeast cultures specifically for brewing). Back in the early ‘90, while work-ing for another brewery, lee Chase met up with a few individuals looking to start a small brewery.

He signed on with these two individuals and created a brewery. You may have heard of it: Stone Brewing Co. This is where lee created their flavor profile that we all know and love. The rest, as they say, is history.

After being with Stone for a little over nine years and seeing it progress from small up start to international craft beer jugger-naut, lee decided that’s no longer what he wanted and made the decision to pursue something a little more personal.

For a few years, he was a brewing consul-tant who traveled around helping individu-als start their businesses, answering im-portant questions and giving solid advice.

Prior to the acquisition of the property, “the automatic blind cleaning lady” was a business that was on its way out. Taking a play on words, Blind lady Ale House was

formed, along with in-house alter ego, Au-tomatic Brewing.

After being so successful with a multina-tional company, lee’s more interested in brewing for the love of the craft. It’s also important for him to be close to work and retain that sense of community that can be missing from large businesses. He can walk, skate or ride a bike to work as opposed to an hour plus commute stuck in traffic.

You definitely get a sense of nostalgia once you walk into the Blind lady Ale House. A friend from Portland even com-mented that it reminds him of brew pubs in Oregon, which is high praise coming from him.

From the massive collection of vintage beer cans partially donated from a former NFl star/regular/friend Ben Davidson, to the collection of old school skateboards on the wall from his brother, which dou-ble as inspiration for some of his phe-nomenal beers, you instantly know that you’re in a special place.

lee has created this vegan friendly brew pub in the Normal Heights neighborhood of San Diego. Not only can you find his own personal suds, but he also showcas-es a selection of beers from other great breweries.

BliNd lady alE hOusE

50 Four El | NOVEMBER 2013 FourElmagazine.com

tenderfood/drink

the Joint

NIkkI duSSAultORigiN: I was raised in Santa Cruz. My ethnicity is French Canadian/ European

cREdENtials: I turned 21 in February and have only bartended at the AC lounge. I was able to land a job at the AC lounge through a friend of mine and was hired with no previous bartending experience (although, after being hired, I took a two-week mixology certification course).

shiFts: I normally work Tuesdays, Thursdays and Sundays.

sigNatuRE dRiNk: I am a whisky girl, so my favorite drink to make is the whisky lan-tern, which is perfect for fall and is Maker’s Mark with a splash of Patron Orange mixed with ginger ale, orange juice and Fee Broth-ers bitters.

wORds OF wisdOM: Number one is don’t drink and drive. Number two is it’s always five o’clock somewhere.

histORy: I am currently a full-time student at SDSU and will be graduating this May. I’m in the honors program majoring in media studies and minoring in English. I am obsessed with anything water related and was a competitive swimmer and water polo player in high school. I also love surfing and stand up paddling. Prior to bartending, I worked as a lifeguard and also taught swim lessons.

01 how many times a shift do you get hit on? what was the best/worst pickup line?As a girl in the bar industry, getting hit on comes with the territory and happens pretty frequently. So far the best pickup line I have heard was, “Crap, something is wrong with my cell phone.” {Oh really. What is that?} “Its just that … your number’s not in it.”

02 describe your ideal man, physically and mentally?I am a sucker for the cliché tall, dark and handsome. However, I believe that the sexiest trait a man can have is a sense of humor (with a double dose of sarcasm), and if he has quick wit then he automatically fulfills my second requirement, intelligence. Apart from that I need a man who is active and is willing to go surfing and mountain biking with me.

03 what would happen on the perfect date? A perfect date for me would be to go do something active like surfing and then go out for dinner and drinks after.

04 what do you think is cooler: the craft cocktail or craft beer movement and why? I think the craft beer movement is cooler because it’s more innovative and new compared to the craft cocktail movement, which has been going on for awhile. This summer I had watermelon beer and believe it or not it was delicious! Which is why I’m going to have to go with the craft beer movement.

05 what do you love about working at the ac lounge? I love the relaxed and cool atmosphere that the AC lounge has to offer. I love the regulars who come into the bar and the entire AC lounge family that I have become a part of. I also have to say that the owner Gary John is by far the best and nicest boss I have ever had the pleasure of working for.

five Questions

air Conditioned loungelocated at

4673 30th street, san diegoNeighborhood: university heights

(619) 501-9831 • airconditionedlounge.com

SittingPrettyBaRtENdER

As soon as you walk in, you notice that this place has a hip, modern vibe with a retro feel. There’s a large window with a bar top facing the sidewalk if you want to get some fresh air while sipping on a cocktail.

If you feel like just kicking back with a drink, you can always step down into the sunken lounge that hosts a long table surrounded by a plush couch. If you’re having a party, you can reserve the private room around the side of the bar. last but not least, if you want to just talk to Nikki, you can simply saddle up at the bar.

Whatever you choose, it’s a cool way to have a drink at the AC lounge.

Signaturedrink


dishfood/drink

thEsE REcipEs

who will be seriously indebted to you for

making this

wIll Feed 6-8

servings

gRuBthaNksgiViNg

by lara miller // Photos by faWn Christiansen

Ah, Thanksgiving … a time for us to be thankful for all the amazing and great things in our lives. Thankful for family, for friends and for FOOD!

I mean, c’mon. Who are we kidding? Thanksgiving is all about the food. The family getting together is nice and all, but most of us could do without the prying Aunt Mildreds and crude Uncle Stus we see once a year.

The whole “When are you getting married? You’re not getting any younger, ya know!” bit from your mother’s aunt. The not-obnoxious-at-all “Aren’t you going to cut that hair? It’s getting so long you’re starting to look like a labra-doodle!” from your bald uncle. Or how about “Why don’t you ever call us? You know your cousin Joe calls us all the time” from your deaf grandma.

Yes, friends, as lovely as that all sounds, Thanksgiving boils down to the food for most of us. Turkey, stuffing, potatoes, green bean casserole … and a par-tridge in a pear tree.

Sometimes, though, it seems as if this delectable holiday is filled with heavy laden dishes that are delicious and gut-busting all at once. While there ain’t nothing wrong with that, it’s often nice to have some lighter options at the table. Just in case you secretly had to unbutton your pants under the ta-

ble while no one was looking because you opted for your third helping of mashed potatoes against your better judgment. Don’t act like that hasn’t happened to you in the past. It’s OK.

to rectify that situation, you just need to do one of two things: Eat less. Or wear elastic pants.

But let’s be real. No one eats less on Thanksgiving. We actually seem to make an Olympic event of it. And since I haven’t recently (or ever) stumbled upon a fashionable pair of elastic pants for guys, I thought I would put to-gether a couple of lighter side dishes that let you feel like you can still eat and enjoy without busting your gut or your pants button. That’s what this article is all about.

I’ve made two side dishes for all my Four El peeps. Count ‘em: One. And. Two. Go ahead and have a second helping of the gratin. Pile another broiled tomato onto your plate. You and your crazy family will love them and still get to keep your pants buttoned at the table! Add that to the list of things for which to be thankful.

happy thanksgiving, everyone!

pOtatO, pORtOBEllO aNd caRaMEliZEd ONiON gRatiNaNd hERBEd BROilEd tOMatOEs with paRMEsaN chEEsE


5-7 yukon gold potatoes,

peeled and very thinly sliced (You can use a mandolin or put your chef-y knife skills to good use and slice them super thin, like 1/8 inch thick)

2-3 large portobello mushrooms, sliced thin(not as thin as the potatoes because they will cook quicker, but still pretty thin)

3 large onions, peeled and sliced thin

2-3 cloves garlic, chopped fine

3/4 cup gruyere, grated

3/4 cup pecorino romano, grated (You can use any hard cheeses of your choice really; just depends on your flavor palate. Try parmesan or asiago instead if you’re not a fan of gruyere)

4 sprigs fresh thyme, stripped from the stem and chopped

2-2 1/2 cup half and half

2-3 tablespoons olive oil

kosher salt and fresh cracked pepper

FOR thE caRaMEliZEd ONiONs Heat the olive oil in a pan on medium heat.

Add all the sliced onions and season with 1 1/2 teaspoon salt and fresh cracked pepper.

Cook on medium heat until they soften and develop a caramel color, about 20-30 minutes.

Set aside.

tiME tO BuildGet your baking dish and start laying your potato slices down, slightly overlapping each one (like shingles on a rooftop).

Once the first potato layer is down, season with 1/8 teaspoon salt and fresh cracked pepper.

Put a few heaping tablespoons of caramelized onion on top of the potato and spread it to cover all the potatoes.

lay the mushrooms on top of the potato slices and caramelized onions and sprinkle with the chopped garlic, fresh thyme and a little bit of both cheeses.

Go sparingly with the cheeses you don’t want to put a ton between layers or your gratin won’t set properly. You also need to save 1/3 cup total of a combination of

the two cheeses to sprinkle on top of the gratin before it goes in the oven. This will make a deliciously cheesy crust that no one will be able to resist!

Continue layering the gratin in the same fashion until you don’t have any ingredients left, or have no more room in your baking dish.

Pour about 1 cup of the half and half at a time over the gratin, pushing down with your hands to make sure there is no air in between the layers. This will ensure

that your gratin will set. If the half and half does not come to the surface of the gratin while you are pushing down, continue adding the half and half, 1/2 cup at a time, until it does.

Sprinkle the remaining 1/3 cup cheese on top.

Cover your gratin loosely with foil and place in your oven for about one hour. You’ll know it’s done when you stick a knife down into it and it comes out easily. That

means the potatoes are cooked through. At that point, remove the foil and broil the top of the gratin so it develops a cheesy crust that gets all browned and delicious.

let the gratin cool for about 10 minutes before cutting into it so it can set.

This gratin will take your taste buds by storm. Who needs turkey when you have this gratin?

Well, I know most of you do, but I’m telling you, this beautiful gratin will make your turkey look and taste even better. A little something different from the standard mashed pota-toes. Impress them all by throwing this dish together and watch the eye rolls as they take their first bites and revel in the flavor sensations.

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gratinpOtatO, pORtOBEllO aNd caRaMEliZEd ONiON

heat your oven to 400 degrees. you will need a 9- x 13-inch baking dish.


Chop all the herbs and the garlic, and throw them into a bowl.

Add about 2 tablespoons of olive oil to the mixture and mix together.

In a baking dish, put 2 tablespoons of olive oil and rub the dish down.

Place the tomatoes into the greased baking dish, cut side up. Cut them so that the stem side is on the bottom of the baking dish.

Season the tomatoes with a little bit of salt and pepper.

Put a liberal amount of the topping on each one. (You want to use up all the topping so be very generous.)

Drizzle the remaining bit of olive oil on top of all the tomatoes.

Place in the oven at 425-450 degrees (depending on your oven temp) for about 10-15 minutes, until golden brown and delicious.

OR, for a firmer tomato texture, you can broil them under the broiler for about 5-7 minutes, until golden brown and delicious.

No joke, these are so simple and can be dressed up any way you like. Sub-stitute with your favorite herbs. Use your favorite cheeses. You can even top them with chopped toasted almonds or pine nuts for some extra texture.

Drizzle some balsamic vinegar on top, before or after they cook. The pos-sibilities with this tomato go on and on. They look gorgeous and people will flock to them at your Thanksgiving table. Just make sure you make enough! One tomato feeds 1-2 people.

Make plenty so you don’t wind up with your creepy brother from another mother all up in your plate trying to snatch one of yours when he doesn’t make it in time to grab one for himself because they’ve run out!

Happy eating and Happy Thanksgiving, everyone!

dishfood/drink

My name is lara Miller and i am a wife to a pretty cool San Diego dude and mama to three handsome little boys. yes, i am a lone ranger in a pad full of testosterone. here is my thing... i love to cook. i’m not a chef, but cooking is what makes the world turn for me. it’s like my therapy, and believe me… dealing with three boys on the daily requires some serious therapy!

6-8 tomatoes of your choice (I prefer the tomatoes on the vine), cut in half so that the stem side is on the bottom

1/2 cup parmeggiano reggiano or another hard cheese of your choice

1/2 cup panko breadcrumbs (which are Japanese breadcrumbs available at most grocery stores), or whatever breadcrumbs you prefer

1 teaspoon fresh thyme, chopped

2 teaspoon fresh basil, chopped

1/4 cup chopped flat leaf parsley

2 garlic cloves, chopped

salt and fresh ground pepper

6-7 teaspoon extra virgin olive oil

this is one of the easiest things you will ever make. if you like tomatoes, you will absolutely lOVE these!

tomatoeshERBEd BROilEd

with paRMEsaN chEEsE

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golf Course revieWon parJc gOlF at

rANCHo berNArdo INN17550 bernardo oaks drive, rancho bernardo • JCgolf.com • (858) 675-8470

a peaceful valley back-drop complete with tree-lined fairways is home to the aaa four diamond rancho bernardo inn and the 18-hole championship resort Course. the tra-ditional layout originally opened in 1962 and re-cently underwent reno-vation to ensure that it will continue to present a modern challenge for today’s golfer.

as one of the only golf courses in san diego with the unique distinction of having hosted both Pga and lPga events, the renowned resort Course is sought out by golfers in search of a memorable and enjoyable round with gracious, genuine service.

gREEN FEEsrates with cart Weekday friday Weekend / holiday

Public $100 $115 $135

JC Players $52 $57 $85

soCal resident $65 $75 $94

twilight $45 $50 $55

super twilight $30 $37 $40

Jr Public $45 $50 $55

JC Junior $20 $20 $30

gOlF cOuRsE FEatuREs:- Driving range with grass or mat tees and putting green- Complete golf shop with the latest golf equipment and golf apparel- Golf tournament services with dedicated outing coordinator- Professional golf instruction and clinics- More than 40,000 square feet of flexible meeting space, accommodating

an intimate gathering of 16 up to a grand event for 1,000 guests- 287 deluxe guest rooms and guest suites at Rancho Bernardo Inn Resort- Award-winning cuisine at El Bizcocho, Veranda Fireside Lounge and

Restaurant, the Bar, snack bar and Cafe Granada- The Spa, a luxurious day spa featuring state-of-the-art treatment rooms,

temperature-controlled outdoor treatment casitas, relaxing water features and sunning lounges

- Individual, family and corporate Rancho Bernardo Inn Resort Club memberships available

BluE tEEs

Course rating: 70.7

slope rating: 129

distance: 6,272

designer: william Bell

dress code: collared shirt


As usual, my playing partner was running late.

I can’t really blame him because he’s been really busy at work lately. When I got to the starter, I was nervous because I have anxiety about being on time. luckily, there was another gentleman there who needed a later start time because the rest of his group was also running late, so he took mine and I took another one that was 30 minutes later. The starter was very gracious and took care of all of us even though they were having a busy day. Great customer service.

hole No. 1As I sat at the first tee and watched the foursome ahead of me tee off, I was still alone. My buddy told me he was in the parking lot, so I told him to run. Teeing off I still felt alone. I finally saw my partner casually walking down in flip flops. He looked at me and asked, “why are you so worried?”

He decided to skip his tee shot and just dropped next to my ball. My tee shot was long but slightly sliced and landed in a grassed area about 130 yards uphill to the pin. Now I had to hit it over a large tree. I hit a good nine iron directly over the tree and right at the pin. I thought it was going to be a great shot but it landed 10 feet short of the front of the green. I make a clutch pitch to about six inches from the cup. Tap in scrambling for par; not a bad start.

hole No. 7It’s a slight dogleg left, which really works against my fade … errr … slice. luckily, I crushed a drive straight but it carried to the far side bunker. When I got there, my ball was barely hanging onto the grass on the lip of the sand trap. The ball was about a foot above my feet so I aimed right and let it rip with a five iron. I landed it about 15 feet from the pin and two putt out, another scrambling par.

I hit a 47 on the front nine by having five pars, one double bogey, and three triple bogeys. I triple bogeyed two easy par threes. If I could only limit my mistakes to bogeys, I could have scored a 40 on the front. I guess that’s my game, feast or famine.

hole No. 18This is a beautiful finishing hole. It’s a par five that elevates through-out the fairway. There’s a cascading waterfall running down the left side of the fairway from the green to the lake below, where there is a giant fountain.

For me, I consider a 47 on the front nine to be good. I try to play bogey golf and am satisfied with myself when I do.

Unfortunately, I completely fell apart on the back nine to shoot a 52. I continued to triple bogey every single par three. On top of that, I didn’t get a single par and had one quadruple bogey on the par five 12th hole by losing two balls out of bounds.

So, for the last four holes, we played $1 skins to add some fun since we both botched our overall scores. My buddy won three in a row, so when we get to 18, we upped the ante to $7. If he won, he’d get $10; if I won, I’d get $4. He ended up triple bogeying by going into the water twice. I got a bogey and the win!

It was a relatively hot day so we were extra tired and hungry when we finished. The Rancho Bernardo Inn has award-winning restau-rants, but we decided just to go to the bar and catch some basket-ball while eating appetizers. The short rib quesadilla was just how it sounded, amazing! We also had some nice crispy wings and washed it all down with a few San Diego beers. Perfect end to a beautiful day on the course.

FOuR El MagaZiNE playiNg thE cOuRsE:


As you walk around one of the many headlands that jet out along this coast, you find yet another quaint, hid-den cove. The sound of the emerald green waves push-ing and pulling on the tan sands instantly puts you at ease. Fifty yards off shore,

white seagulls are lulled to sleep upon the black rocks by which the same waves gently move past. You are mesmerized as you watch the kelp beds

roll with the waves like the palms above are doing in the light, warm breeze. Beautiful homes cling to the green hills that gracefully reach out to the sparkling ocean. It is this magical experience that makes it no surprise that this coastline of laguna Beach and Dana Point has been referred to as the “Italian Riviera of California.”

Conveniently located just an hour drive up the coast from San Diego, laguna Beach and Dana Point are excellent options for a weekend get-away. Whether it’s a romantic weekend with your

loved one or an attempt at quality family-time, this coastline will exceed your expectations. Isolated between the laguna Hills and the Pacific Ocean, the area affords visitors an escape from the daily grind of Southern California. Both beach commu-nities offer incredible accommodations, amazing restaurants and memorable activities for all who visit. So put the top down on the car or roll down the windows on the mini-van and make the beauti-ful drive up the coast to “California’s Riviera.”

cAlIFORnIA’S RIvIERA

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adventurestravel

laguNa BEach aNd daNa pOiNtby eriK h. martin

rivieraLaguna Beach and Dana Point

caliFORNia’s c


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Harbor Blvd.

Disneyland

South Coast Plaza

Performing Arts Center

MesaCosta

McArthur Blvd.

Del MarCorona

Laguna Canyon Rd.

AirportJohn Wayne

SouthCoast Hwy.

Long Beach

BeachHuntington

Fashion Island

Balboa Island

Golf ClubPelican Hill

Golf LinksMonarch Beach

Dana Point Harbor

To LAX Airport

Catalina Island

Newport Beach Harbor

Knotts Berry Farm

Laguna Beach

whERE tO stayYou would be hard pressed to find a more convenient location to stay than at the inn at laguna Beach. The recently renovated boutique hotel is located on the sand and provides premier access to laguna’s famed Main Beach. Here you will find activities ranging from pickup basketball games to skim board-ing, in-line skating to snorkel-ing. However, if you’d prefer to simply relax and take in the view and the sun, you’ll find Main Beach’s groomed sand inviting. Across the street from the Inn at laguna Beach, downtown offers countless shops, restaurants and art galleries to meet every visitor’s tastes. The hotel also puts you near the pageant of the Masters, a 90-minute stage show of classical and modern “living pictures.” When it’s time to unwind from the day’s activi-ties, order a bottle of wine and some appetizers and enjoy the breathtaking view of the sunset right from the comfort of your personal balcony.

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01 inn at laguna beach

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03 bar stitcher at the ritz-Carlton, laguna beach

04 room with a view at the ritz-Carlton, laguna beach

A bit farther south, perched upon the 150-foot cliffs, is the lux-urious the Ritz-carlton, laguna Niguel. The AAA Five-Dia-mond hotel’s panoramic view of the Pacific Ocean is breathtak-ing and can be enjoyed from almost every location throughout the hotel. A short stroll down the cliff’s garden walk brings you to salt creek Beach and tide pools. Aside from surfing the re-ally fun and well-known wave that breaks in front of the hotel, the beach offers basketball, swimming, volleyball, fishing and a grassy park. At day’s end, enjoy the stunning sunset views while dining at one of the hotel’s top restaurants. The excep-tional accommodations do not stop there, as the rooms are serene and provide everything a guest could possibly need or desire. The bedding is of the utmost quality and quickly brings one to a dream state, the friendly and polite staff is always ask-ing how they might serve you, and walking through the lobby and the halls of the hotel is like walking through a world class art gallery. It, therefore, comes as no surprise that The Ritz-Carlton, laguna Niguel, will be celebrating its 30th anniversary next year as one of the premier hotels in the area.

Toward the southern end of this beautiful stretch of coastline, the Blue lantern inn al-lows visitors to take full advantage of every-thing the quiet beach community of Dana Point has to offer. The river rock framed fireplace in the lounge of the inn is a warm welcome as are the lovely ladies at the front desk. The staff can provide you with directions to dana point harbor and doheny Beach, provide you a bike to pedal around Dana Point, direct you to their complimentary continental breakfast, and/or help you look through their beautiful library for a DVD to take back to your room for view-ing. The Tower Rooms come with sweeping ocean views from which guests can often see California gray whales migrating. The rooms are very comfortable with their own fireplaces, complimentary wifi and recently renovated bathrooms. It’s no surprise that this pleasant mix between a cozy B&B and a modern hotel has made this Cape Cod style inn a Reader’s choice in Condé Nast Traveler more than once.

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whERE tO EatSunday Brunch at las Brisas in laguna Beach truly complements this picturesque coastline. Embraced by a garden of roses, palms and exotic flowers, the restaurant overlooks one of the most beautiful coves of laguna Beach. Whether you opt to sit inside the restaurant or out on the patio, the views of Main Beach and the cove are fantastic. Not to be outdone by the restaurant’s surroundings, the chef at las Brisas has created a four-course Sunday Brunch inspired by the Mexican Riviera. Enjoy complimentary champagne from las Brisas’ own private stock, while indulging in fresh seafood, delicious chicken pasole, Eggs Benedict with tequila bordelaise sauce, fluffy omelets, hand-made crepes and decadent desserts. And if the warm morning sunshine, memorable views and delicious food have yet to bring a smile to your face, the attentive and friendly service at las Brisas will certainly do so.

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Take advantage of the beautiful weather and sunshine by having lunch at the Rooftop lounge in laguna Beach. As its name suggests, this lounge sits atop the 1929 la casa del camino hotel, providing panoramic views of the Pacific. On a warm afternoon, cool down under an umbrella

and indulge in one or more of their famous fresh fruit mojitos. later in the evening, mingle with the locals while the very sociable staff presents you with tasty appetizers like ahi poke, caprese skewers, seafood cocktails and other spectacular dishes from their California casual cuisine menu. With one of the Rooftop lounge’s soft blankets over your shoulders to fend off the cooler ocean breeze, soak in the unobstructed view of the sun setting behind catalina island while treating yourself to an early dessert of bacon wrapped dates with bleu cheese.

If you’d prefer to experience a more extensive menu of the same delicious food with the same incredible service, simply make your way downstairs from the Rooftop lounge to k’ya Bistro Bar. Arrive early, cozy up to the fireplace and take advantage of their spectacular happy hour that offers mojitos, glasses of wine and martinis, all for five dollars. Once seated next to the big Spanish windows, enjoy the eclectic parade of laguna Beach locals as you delight in the Mediterranean-inspired small plates. Yes, the small plate concept is based on the idea of sharing. However, after your first bite of both the lobster macaroni and cheese with its lobster-cognac cream and parmesan crust and the bacon-wrapped scallops with creamed corn and black truffles, you will find sharing either dish a personal challenge. It might be in your best interest to share, however, because you’ll want to save room for K’ya Bistro Bar’s amazing crème brûlée that is topped with a lot of fresh berries and a sprig of mint.

Farther down the coast, you’ll find Riviera Orange County’s restaurant of the year, Raya. The awe-inspiring view from 150 feet above salt creek Beach, coupled with the magnificent menu of acclaimed Chef Richard Sandoval, makes this a special dining experience. Using sustainable seafood, local produce and natural and organic meat, Chef Sandoval creates brilliant latin flavors and innovative dishes. Combining salmon, pomegranate ponzu, lemon togarashi aioli, asian pear AND Pop Rocks, the saikou salmon tiradito is a perfect example of Chef Sandoval’s original and playful approach to cooking. The fun continues through to dessert with unique sweets like milk chocolate and caramelized banana empanadas. This playful, imaginative and professional style has been embraced by the entire Raya staff to ensure that you have a memorable experience.

adventurestravel

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- It’s the second oldest city in Orange County after Anaheim; it was founded in 1870.

- laguna Beach’s tourist industry began in 1900 when inland farmers began renting land along the beach in order to escape the summer heat.

- landscape artists discovered laguna Beach in the early 1920s and established it as an art community.

- Films such as A Few Good Men, A Star is Born, All Quiet on the Western Front, Mr. Hobbs Takes a Vacation and, most recently Savages all have scenes shot in laguna Beach.

- Many streets are named after colored lanterns (Blue lantern, Violet lantern) because colored lanterns were used by ships 200 years ago to advertise their fares when they pulled into the natural harbor of Dana Point.

- The megamouth, a very rare species of shark, was caught off of Dana Point in 1990. Don’t worry, it only feeds on plankton!

interesting faCtsdaNa pOiNt

interesting faCtslaguNa BEach


datingrelationsHips

It seems as if many people I know these days are or have at one point had a profile on an online dating website. For many reasons online dating seems like a great place to meet people. You have the opportunity to fill out a questionnaire/profile that matches you up with potential mates that have similar values, priorities and interests. Then you go through this courtship of “winking,” answering questions, emailing, possibly exchanging phone numbers to talk or, let’s be real, text. Finally, all of this online courting may result in a date. I’ve read stories or heard about a friend of a friend that met their soul mate online. However, I must say, I’ve never known anyone myself that has had a successful online dating relationship.

I go back and forth on my stance about online dating. For those of you who are on the fence, or perhaps thinking about creating a profile, let’s talk about the pros and cons as well as the dos and don’ts when it comes to online dating.

The optimistic side of me understands how online dating could possibly be the answer to your problem of meeting the “right” woman. let’s face it, many of you work a minimum of 40 hours a week, you’ve got friends, family, sports to watch or play … you have a life. You go out with your friends on a Friday night for happy hour, venture on to another bar as happy hour turns into happy night. The girls you meet when you’re out … well, let’s just say it’s really hard to get to know someone when you’ve had a few too many. We can probably agree that the quality of women you are meeting isn’t exactly what you had in mind. And to be honest with you, most girls don’t particularly want to date the guy that they are meeting at the bar. This is where online dating makes so much sense.

When you sign up for an online profile, you typically fill out an extensive survey all about you and what is important to you in a partner. You can be specific about what you want drilling down to religion, values, smoking, drinking, hobbies, marriage, children, etc. You almost get to create your own partner. I find that this is such an advantage, I mean if you don’t want to get married, or you have a child, or you don’t want children … you’ve already put it out there and you don’t have that conversation in the first few dates. Trust me, it’s awkward on a first date when a woman starts talking about wanting to get married and

have kids. That is an immediate turn off because you are thinking, “Whhhhoooooa, this is just a first date.” However, if you look at it from her

YeS or No?online dating...

BREak Outta yOuR shEll! feel free to contact me for questions (embarrassing or not!), advice or topics around relationships you would like for me to address at [email protected].

suMMER says

perspective, she’s thinking, “I want to get married and have kids; if this isn’t something this guy is interested in, I don’t want to spend another date getting to know him and possibly falling for someone who doesn’t want something that is a non-negotiable for me.” Therefore, online dating puts all of that out there and enables you to begin the dating process with someone who has the qualities, characteristics and values that are important to you.

Now, let me tell you why I find online dating a little scary. First of all, the process is somewhat slow and juvenile. You view a profile and think a woman’s profile is of interest to you. You browse her pictures and think she is attractive, has common interests and values. Depending on the site, you “wink,” send questions, tell someone you’d like to get to know her. On the other end, she views your pictures, sends it to her friends, dissects everything about your profile and photos, Googles you, etc. All while you’ve had no opportunity to showcase your charming personality beyond words on the page and selfies you took in the bathroom (on another note, stOp pOstiNg BathROOM sElFiEs)! While we are talking about pictures, here’s some dos and don’ts beyond the bathroom pic:

01 keep your shirt on (leave us some room for imagination)

02 don’t post a pic with a girl (even if it is your sister, it just makes a girl insecure already comparing herself to the girl in the photo)

03 don’t wear sunglasses in all of your photos (a girl wants to see your eyes, there is something telling about them)

04 post current photos that resemble you NOw, not you five years ago


Back to the process. On the other side of the computer, if she decides your profile has sparked an interest she “winks” back. Then you ask a series of questions, then she answers. She may send you a set of questions. Then you answer back. Then she may start to think, “This guy isn’t for real. I’ve seen Catfish.” If you don’t know what Catfish is … Google it!

Again, you’ve had little opportunity to showcase who you are. You then maybe decide to meet for a drink, or go to dinner. You are so excited to meet this woman that is possibly the pERFEct wOMaN FOR yOu, you get there and there is no chemistry. OR timing isn’t right for a meeting so you two continue to communicate via email, text and maybe even talk. You build this fantastic connection and then you FiNally meet up and again, no spark. I just find that initial spark so important and online dating can get in the way of that.

I think the reason many people have joined an online dating site is because they are tired of not meeting the quality woman they want to meet, or they just don’t know where to meet them. For those of you who are in that place and are trying to decide whether or not to create a profile, try joining a social group, network with your colleagues, friends and their girlfriends, wives, etc. If you are a great guy (which I’m sure you are), a woman that is in your circle is likely to set you up only with someone who they think would be worthy of you!

Good luck to you all out there in the dating world! How ever you go about dating, be the authentic, genuine man you are. Don’t compromise what you are looking for in a woman. After all, you deserve the woman of your dreams … and, trust me, she’s out there looking and waiting for you!

We call the month of November Movember for Men’s Prostate and Testicular Cancer awareness.

For me, it has a deeper meaning. My dear friend Moe D’Onofrio was born on November 14th, 1969. Before Movember was ever created, we always celebrated MOEvember.

No matter how old he got, Moe loved celebrating his birthday because it always reunited him with all his friends. On his 40th birthday, I bought him a sweet leopard skin Snuggy. It never matter what he got, because he always appreciated any gift and he truly be-lieved it was the thought that counted.

My friend John and I randomly met Moe at the river while we were floating in our boats. Since that day, I’ve had many life experiences with Moe by my side. And if he wasn’t, we shared our lives over the phone. I always had a connection with him and we easily picked up where we left off when we saw each other again.

As I sit here writing this, I’m holding back tears thinking about him. I’m writing this in a bar because that’s the way Moe would have wanted it. I’m trying to hide my emotions from the bartender and the customers but alas, I had to go to the restroom to try and compose myself. I guess I could just blame it on the strong beer..

Unfortunately, Moe passed away on March 10th, 2012. My biggest regret was that the week before, he called and I didn’t get the chance to call him back. I was busy, so I thought I could just call him the following week.

I couldn’t and occasionally it makes me cry because I didn’t. Please hold everybody meaningful in your life close to you. If you don’t see them on a regular basis, take every opportunity to connect with them.

I miss you Moe.

MOEvemberby steve Kang

FROM thE hEaRt: BROMaNcE


beauty and brains

native population


growing up:Spent my childhood years in Virginia Beach where day-to-day life was outdoors at the beach, crabbing and having fun.

passion and career:I am starting school for nursing. I like the idea of being able to help people. I want to make everybody’s day a little better and the interaction. I’d like to specialize in anesthesiology. It’s a specialty that allows a lot of freedom in moving around and still make an impact on people’s lives.

what this girl likes:

I love being outdoors and being free. I like to hike in the mountains where I don’t see an-other person for an entire day. That was a lot easier when I lived in Colorado.

I also love food. I like to go out and have a great dish, then make it better at home. I personally think my Cioppino is the best.

I like a guy that acts like a man. He should take charge, be present, and be the man. He doesn’t have to be a beef cake but I do like confidence. He should know what he wants and be able show it. A woman needs to also be a good half as well and contribute to the relationship equally.

Modesty is very attractive. Physically they should be fit but it’s cool if they aren’t show-ing it off. Nothing worse than a guy that wears a shirt two sizes too small in order to let people know they work out. I like humble. I like guys that are fit but doesn’t feel the need to show everyone around him. Actually, somebody who has a great lean physique but doesn’t even know it.

Also, it would be nice if a guy was handy. I’ve changed the brakes on my truck and it would be nice if he could at least do the same. The best guy that I dated was somebody that was beautiful but he made me feel beautiful.

I like San Diego for the weather but being this close to the ocean is great too. I love that I can walk to work while seeing the ocean.

There are so many things to do. I love the zoo and I’m actually a member. The restaurants and the food offer an amazing variety. You can go from neighborhood to neighborhood and see all the differences. It never gets old. I can jump on the Coaster and do something different every time my heart desires. I used to be a big time mountain loving snowboard-er from Colorado but now I’m a small time ocean loving surfer in San Diego.

nativessaN diEgO

JulEs McgRaN

saN diEgO cONNEctiON: cardiff resident

ZOdiac sigN: pisces

pROFEssiON: server at saddle Bar and Zenbu

OutdOOR actiVitiEs: hiking, kayaking, surfing, snowboarding

hOBBiEs: knitting, sewing, cooking, refinishing furniture

FaVORitE FOOd: in the winter, Mediterranean influence; in the summer, Mexican influence

FaVORitE liBatiON: Jameson on the rocks (in a bubble bath after work)


SnOw QuESTIOn ABOuT IT

by andrea ZanCha

sKi and snoWboarding gear

StylEwatchtrending

lEt’s FacE it: wiNtER is hERE.

For some San Diegans that just means when you’re taking a break from hitting the waves, you now have a chance to hit the slopes in some of the best ski resorts that California has to offer.

Whether you are an avid skier or snowboarder, here are a few things to keep in mind before hitting the slopes.

There are many similarities between traditional performance-based ski and snow-board clothing to include waterproof shells, adjustable cuffs, high collars, snow skirts and maintaining dryness and warmth in extreme weather conditions. While the two are interchangeable for most, there are actually vast differences between the two.

Ski jackets are designed to be more fitted and have less material in order to im-prove speed and mobility. Snowboard jackets tend to be baggier, for better arm and torso movement, and longer, providing extra warmth and comfort when sitting in between heats.

The differences in pants are just as apparent. Ski pants are straight hemmed, light-weight and constructed to be more aerodynamic. Snowboarding pants are heavier, baggier and lined with extra pockets.

When investing in snow-sport gear, a good jacket can cost you anywhere from $100 to $800. The most important factors to take into consideration are long sleeves or snow cuffs, a hood that fits over your helmet, inside and outside pockets for phones and passes, a snow skirt and, most importantly a waterproof, breathable fabric.

Brooks Equilibrium Base shirt

patagonia capilene 2 lightweight pants

the North Face steeps shell Jacket

Barts lumberjack kamikaze trapper hat

For added “lumberjack”

Flair...


hard Core fitness

layering is also important when sliding down the mountain. This al-lows you to maximize comfort and make quick adjustments based off of activity and changes in the weather. Wearing a base shirt can be anything from a T-shirt to a long-sleeve nylon, spandex perfor-mance shirt such as the Brooks Equilibrium Base shirt. long un-derwear or nylon, spandex performance pants should also be worn, such as patagonia capilene 2 lightweight pants.

When choosing a jacket, some brands such as the North Face, and Foursquare offer 3-in-1 performance coats that allow you the option of wearing both the shell and the insulated fleece, or only the shell. I recommend the North Face Men’s Exertion triclimate Jacket, which will not only benefit you on the slopes, but the fleece or shell can be independently worn on those chilly nights in San Diego.

When choosing pants, plan on spending anywhere from $50 to $450, depending on your preferences and budget. These should not only be waterproof but insulated as well. the North Face Freedom pant are the go-to for snow sports as they have Heatseeker Eco insula-tion and a two-layer Hyvent waterproof shell. Choosing a pair that has accessible pockets is also necessary.

Whether you’re on the slopes or in the lodge, the overall style is the same for skiers and snowboarders. This season is all about bold colors and prints. Prints include geometric, nature inspired and, my personal favorite, the “lumberjack” look.

Not only can you have fun with snow sports—lest we forget snowball fights and fort building?—but you can look good and maintain func-tion at the same time. There’s no question about that.

the North Face Exertion triclimate Jacket

Burton Burlap duck hunter camo

Filson x Burton snowboarding Jacket

Foursquare stevo shell

Foursquare stevo shell

Burton gore-text Jeans pant

Ride Beacon print pants


gadgets & gear

all haNds ON

teChrevieWs

Driving Message Displayprice: $30Send a clear message to the driver behind you with this driving emoticon message display system. With everything from a middle finger to a thank you display, you’ll finally be able to properly communicate with your fellow drivers during your daily commute. This dandy little piece of technology might get you either arrested, assaulted or maybe that classless turd will finally raise his hand and say thank you for letting him pull into traffic. If not, just let him know how you feel, lED-style. driveMotion.com

Diesel Powered Mech Warriorprice: $1.4 millionFor those who’ve seen too many Transformers movies and are still turgid from watching Pacific Rim 36 times, here’s this little mechanical beauty. If this can’t get you a few phone numbers, then nothing will. Just so you know, that was a redundant statement. Oh, and for the record, Pacific Rim was Top Gun but with robots and inter-dimensional monsters. And less volleyball. suidobashiJuko.jp

WoW

Factor

Defusable Alarm Clock price: $43Wow, this seems like an all-around bad idea. Perfect surprise gift for those people who like dealing with Homeland security and EOD teams at 7 a.m. Actually, let’s just keep this little gift between us. “Want an alarm clock that doubles as a Hollywood movie-style bomb? This defusable bomb is a fully functional alarm clock with a snooze button, but when you press the big red button a scary countdown will start requiring you to cut the right wire before time runs out.” amazon.com


Brew Cave Walk-In Beer Cooler & Kegeratorprice: $7,200It’s almost like you’re a bartender. (Visceral hatred of Yelp not included.) Reminds me of that joke, “Do you know how God and a bartender are different? God doesn’t think he’s a bartender.” God-like KegWorks boasts, “This isn’t your typical beverage cooler; it’s more like a piece of heaven, if heaven were climate-controlled and located in your basement. The modular, panel design of each unit is fully tested and each piece is shipped to you separately, so you can assemble it right where you want it to be. Every panel has four inches of insulation sandwiched between inner and outer metal skins, so you know the inside of the cooler will remain igloo-cold. There’s also shelving space for more than 30 cases of beer and room for four kegs on top of that. Speaking of those kegs, this unit has the added bonus of doubling as quite possibly the world’s largest kegerator. Everything you need to make this the ultimate draft beer dispensing system is included with your shipment, so you can enjoy the fruits of your labor from day one. Easy assembly, exceptional utility and extreme good looks … the Brew Cave is pretty much a cross between a miracle and another miracle.” kegworks.com

PürBlack Shilajit Resinprice: $80 for 30 grams

Adaptive Energy is proud to release their flagship prod-uct, a new kind of scientifically tested superfood called “Biogenic Catalysts” only found in the mountains of a nature preserve in Siberia. Made from white Siberian tigers testicles. Not really. No tiger nuts. (That I know of, that is.) The product naturally assists your body in reaching its maximum genetic potential while acting as a supreme healing substance. By mixing a pea size of PürBlack into water, you will gain multiple fitness and health benefits like: natural mental and physical perfor-mance enhancement; improved mental clarity, focus, cognition, resistance to stress and anxiety, and athletic performance; energized pre-workouts and excellent post-workout support; significantly decreased recovery time; supported anabolic state; healthy blood sugar; help with building muscles and bone. purBlack.com

Radio Controlled Flying Super Hero

price: $350It’s a bird, it’s a plane. Nope, it’s the NSA’s new drone program. Or

maybe just use this device to give quick panic attacks to those folks who think they’ve missed the Rapture. Either way, this too seems like it may be a bad idea. You buy it first and let me know how that works out for you. See it in action on YouTube. Rcsuperhero.com

Uzi Tactical Penprice: $24This is the pen that spy novelist Ian Fleming would have used. Ian Fleming created James Bond. 007? Good God, man, pick up a book! The pen is made from aircraft aluminum grafted from the Enola Gay (Not true; I made that up). The pointed DNA catcher crown can be used for self defense, coming away with your attacker’s DNA. (While you’re catching his/her DNA, perhaps you should just aim for the eyes. Think less CSI, and more Rambo.) The pen is also marvelous at breaking glass, if the idea of getting DNA samples creeps you out. A handcuff key is hidden under the DNA catcher. (Funny, “DNA Catcher” was Paris Hilton’s nickname in high school. Just kidding. She didn’t go to high school.) The pen writes with black ink, upside down or underwater. And in blood (also not true). It accepts standard Parker and Fisher Space Pen refills and comes with a removable pocket clip. The dimensions are 6 inches x .55 of an inch (152mm x 14mm). uzi.com

iF yOu’d likE tO haVE yOuR pROduct REViEwEd By FOuR El MagaZiNE, E-Mail [email protected]


all haNds ON

teChGiant Bag of Marshmallowsprice: $40Instead of pistachios or almonds, you know your buddies would actually appreciate these little ‘mallow bastards. When you absolutely, positively need to develop diabetes by next week, then definitely go with this 12-pound bag of cereal marshmallows. No need to fiddle around your soggy bowl, only hoping to land a mouthful of pink hearts or yellow stars. Just dive head first into breakfast like a big boy and pour yourself a bowl of hard marshmallow clovers. And be dead by dinner. amazon.com

Cl!ck Carabinerprice: $14

The Cl!ck Carabiner concept began with the skate carabiner tool. Skateboarding-specific wrenches, a screwdriver and a bottle opener were

all fit into a carabiner form to make the first on-the-go skateboard tool that clips right to a belt loop or backpack. Highly compact and extremely

portable, this product keeps your keys secure and your tools on hand at all times. Naturally, people began to ask for other niche-specific carabiners. They marched themselves straight back to the drawing

boards and designed the alpine ski and snowboard carabiner. Having a Cl!ck Ski or Snowboard Carabiner could save your day on the mountain.

In fact, the tools included in these carabiners are incredibly handy to have on you even if you don’t ski or snowboard. Remember that movie Click

with Adam Sandler? Yeah, me either. clickcarabiner.com

YOLO SUP Paddleprice: $285This unique design has been developed over the last six yrs, shaping and testing the wood designs. This new blade is 8.5” wide and 16” long (90 square inches), with an oval shaft. It has a dihedral running all the way down the power side, and the top having a single concave at the tip. The two combined, achieves a solid plant, and fast release. It’s a favorite model within the SUP community, so get them while they last. Plus there’s an almost naked mermaid on it. So, ya know, there’s that.

gadgets & gear revieWs

Workaholics Bear Coatprice: $200When I’m entertaining in my future Man Cave, this is what I’ll be wearing. Nothing says snazzy and mature like wearing a fake bear suit. Then again, if you’ve never seen Workaholics, then you’ll probably completely miss the point of me telling you that this bear suit is tight butthole. Before you get your stupid feelings hurt, watch an episode. If you still don’t like it, then you’re most likely a humorless douche who wouldn’t find a giant bear suit useful anyway. 80stees.com

THE FOUR EL’S OF SUCCESSFUL ADVERTISING

FOR ADVERTISING INQUIRIES: 760.744.0911 OR [email protected]

FULLY CULTURED YET UNSHAVEN

LATITUDEWhere our readers live, work and play

LONGEVITYYour ads make lasting impressions

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LIMITLESS Your return on investment


WoW

Factor

gadgets & gear

all haNds ON

teChrevieWs

caR spEcial

sleek Roadster

Tesla Model Sprice: $117,000 with all the bells and whistlesGoodbye, Prius, you stealthy, lunchbox-looking fug beast! If they remade Sixteen Candles, this is what Jake Ryan would be driving. The 17-inch touchscreen, digital instrument cluster and steering-wheel controls seamlessly integrate media, navigation, communications, cabin controls and vehicle data. The Model S also comes with two USB ports that enable passengers to charge devices, high-speed connectivity and a touchscreen that can also access a vast supply of music, Google maps and a web browser. From the moment you open the door, the high-resolution Model S touchscreen powers on and returns to its last function. The most commonly used controls line the bottom of the screen for easy access anytime, and connectivity keeps you connected while on the go. teslaMotors.com

Mobile home living

Elemment Palazzo Land Yachtprice: $3 millionThis “mobile home” looks as if it should come with a Flux Capacitor and the ability to make the Kessel Run in less than 12 parsecs. But at 3 mil, you and Mr. White might have to cook up some Blue Ice to pay for it. “The comfortable retreat is guaranteed by the master bedroom with its own integrated bathroom. A programmed central control provides all important information at a glance. Set-up and dismantling is executed by a graphic interface via touch screen. … The Elemment Palazzo unites characteristics from motor, yachting and aviation sports such as a sports car rear diffuser, the business jet gangway or the motor yacht flybridge. The interior is just as extravagant: minimalistic and modern shapes fused with classy and antique design elements embedded in timeless ambiance.” Marchi-Mobile.com

Wazuma V8F Matt Edition

price: $260,000This is like a mad genius Frankensteined together

really fast, really scary hardware and said, “I dare you.” The 150 mph-capable widow maker is powered by a 3 liter Ferrari V8 engine driven

through the gearbox of a BMW M3. It has 285mm slicks up front and two connected 315’s around back in an attempt to keep this beast on planet

Earth. Good luck with that. customautoMoto.com

this will Most definitely End in your demise


gordon gekko Not included

2014 Land Rover Long Wheelbase price: tBaAvailable in March, this is an SUV that’s guaranteed not to to ever touch dirt. “land Rover is extending customer appeal of its family of luxury SUV vehicles with the launch of a new long wheelbase Range Rover and the addition of an exclusive specification: the Range Rover Autobiography Black. The first Range Rover long wheelbase in 20 years, this new model will cater for a growing group of consumers looking for the ultimate SUV, and an alternative to the traditional long wheelbase saloon cars in this segment. Clever packaging has increased rear legroom by 140mm for rear seat passengers and boosted recline to 17 degrees with the executive seating package to provide enhanced comfort and space.” landRover.com

Off-Road apocalypse Beast

TPz Fuchsprice: $1.5 million

This monster will definitely make you neighbors say, “What the Fuchs?” The TPz (Transportpanzer) Fuchs

(“fox”) is an armored personnel carrier developed by Daimler-Benz and built by Thyssen-Henschel.

It’s mainly used for personnel transport, bomb disposal, NBC (Nuclear, Biological and Chemical) reconnaissance, electronic warfare and making

your neighbors either angry or scared. So whichever way, it works out. The engine is a Mercedes-Benz Model OM 402A V-8 liquid-cooled 320 HP diesel. Its top speed is

about 65 mph and the range is 500 miles. And it can be equipped with three Rheinmetall MG3 general purpose machine guns, one

of which is mounted on a manually controlled turret. Fuchs’ deployed in Afghanistan were equipped with a GMG grenade launcher or an M2 Browning

heavy machine gun instead of a MG3, in case you were wondering. daimler.com

Just plain cool

1967 Chevrolet Camaro SS with White Racing Stripesprice: $117,000 with all the bells and whistlesEvery day on my way to high school, I’d pass this beautiful blue Camaro with the racing stripes that just screamed, “You are not this cool, kid.” I never saw a for sale sign and never even got the nerve to ask about it. It might have something to do with the fact that I had no money and indeed was nowhere near cool enough to own that classic. But every time I see a late ’60s Chevy Camaro, it brings me back. The SS performance package consisted of a 350 or 396 cu in V8 engine and chassis upgrades for better handling and to deal with the additional power. The SS included a 350 cubic inch, 5.7 liter V8 engine, and the l35 and l78 396 cubic inch, 6.5 liter big-block V8s were also available. The SS featured non-functional air inlets on the hood and special striping and SS badging on the grille, front fenders, gas cap and horn button. chevrolet.com (even though there was no .com in 1967).


musiCrHytHm

ROB MAcHADObenefit ConCert is a huge suCCess

2nd annual

In our ever changing “what have you done for me lately” society, precious few people stand out above the rest. Surfing icon and Cardiff resident

Rob Machado happens to be one of those people.

MOVEMBER 2013 | Fully cultured, yet unshaven | Four El 75WFSS4Lmag.indd 1 7/26/13 11:40:49 AM

Though he was on the cover of our September issue, it’s always been a goal of Four El Magazine to highlight those people who are committed to making positive change in San Diego.

For quite some time now, Rob has had a passion for the environment, and in 2004 he founded the Rob Machado Foundation. The primary mission of the RMF is to provide funding and initiate educational programs focused on helping children understand their contribution towards a healthy earth.

last week Rob hosted the 2nd annual Rob Machado Foundation benefit concert at the Belly Up Tavern in Solana Beach, which featured artists John Rzeznik, Jason Mraz, Run River North and Austin Burns, who all played to a sold out crowd in the small, intimate environment.

This event was a reflection of Rob’s personality from the very beginning. The entire evening had an incredibly laid back, positive vibe, and some amazing musicians treated the crowd to rare acoustic performances.

Although the final numbers are still being tallied, this years event was the most suc-cessful to date. If you get a moment, we encourage you to visit robmachadofounda-tion.org to learn more about the foundation and hopefully make a contribution.


Hot wIre11/1: chVRchEs, House of Blues

11/20: katE Nash, Porter’s Pub

11/20: pENNywisE, Belly Up

11/21: stEVE pOltZ, Belly Up

11/21: FM 94/9 welcomes pEaRl JaM, Viejas Arena

11/22: B sidE playERs, House of Blues

11/22: ENglish BEat, Belly Up

11/23: ENglish BEat, Belly Up

11/23: casBah pREsENts, The Limousines and Mona

11/25: 3Oh!3, House of Blues

11/26: siNEad O’cONNOR, Belly Up

11/29: thE daN BaNd, House of Blues

12/01: lEss thaN JakE, House of Blues

12/03: BB kiNg, Belly Up

12/04: FM 94/9 welcomes BEwaRE OF daRkNEss, Soda Bar

12/05: MacklEMORE aNd RyaN lEwis, Valley View Casino Center

12/06: holiday Bonus show (FitZ aNd thE taNtRuMs, aiRBORNE tOxic EVENt aNd MORE), Valley View Casino Center

12/06: Black JOE lEwis, House of Blues

12/07: Ms MR, Soda Bar

12/08: wREx thE halls, Valley View Casino Center

12/08: kpRi’s hOliday sOiREE, Center for the Arts, Escondido

12/10: FM 94/9 welcomes thiRd EyE BliNd, House of Blues

12/10: Ed kOwalcZyk – i alONE acOustic, Belly Up

12/11: kpRi pREsENts lissiE, House of Blues

12/12: thE MOwgli’s, The Griffin

12/13: slightly stOOpid, SOMA

12/03:

BB kiNgBelly Up

11/29:

thE daN BaNdHouse of Blues

11/20:

pENNywisEBelly Up

musiC listingsrHytHm

11/21: pEaRl JaMViejas Arena

12/05: MacklEMORE aNd RyaN lEwisValley View Casino Center

Con

Cert

dat

es


loCal eventsaround town

stunning sPeCtaCles CheW, siP, rePeat Nov. 16: iNtERNatiONal aiR & spacE hall OF FaME iNductiONprice: reception and dinner $275 (per seat) or $2,750 (table for 10); viP reception and dinner $375 (per seat) or $3,750 (table for 10)locale: downtown

Sure hope you saved your quarters because it seems that air and space enthusiasts will have to smash the piggy bank to attend this function. But then again, these people are some of the world’s most significant aviation pilots, crew members, visionaries, inventors, aerospace engineers, businessmen, designers, spokesmen and space pioneers. So you won’t spend money on this exciting historical event, but you’ll spend $250 on a pair of Air Jordans from eBay? You make me sick. You probably hate our freedom too. Just kidding, I heart commies www.sandiegoairandspace.org

december through april:

whalE watchiNgPrice: varieslocale: birch aquarium at scripps, Cabrillo national monument and torrey Pines state reserve

More than 20,000 gray whales make a 10,000-mile, round-trip journey from Alaska to the warm waters of Baja California. My lazy ass MIGHT make it to the end of a 20-foot pool and back without drowning, so 10,000 miles is pretty impressive. There are a few ways to enjoy these majestic creatures. One by land, at the convenient locations listed above. Or, if you’d like a closer look and an educational experience ($$$), set up an appointment with a tour guide, who would be more than happy to share with you his extensive knowledge of these gentle giants and their migration habits. And take your money, I’m sure. sdwhalewatch.com

Nov. 19:

Fish tacOs & ipa’sprice: $35locale: stone brewing World bistro & gardens (Liberty Station)

They’re celebrating Taco Tuesday in style with this little shindig. Nothing says San Diego like an IPA and a fish taco. This title fight pits the top fish makers against one another in a mouthwatering battle. sandiegowineclassic.com

Nov. 20-24: saN diEgO Bay wiNE & FOOd FEstiValprice: $45-$200locale: embarcadero marina

This tenth annual event has become the host to more than 200 wineries and breweries from around the world, as well as over 70 local restaurants and gourmet food companies. For all you die-hard foodies out there, you may also get to meet your favorite celebrity culinary personalities. Warning: Pace yourself hitting all those booths lest you end up vomiting $45-$200 worth of festival. sandiegowineclassic.com


holiday haPPenings

Nov. 22: BElgiuM BEER luNchEON price: $95locale: bankers hill bar + restaurant, downtown

Feast upon the delightful culinary creations of chefs Carl Schroeder and Ted Smith while sipping specifically paired Belgium beers from leffe, Hoegaarden and Stella Artois, the event’s presenter. And no shouting obnoxious lines from A Streetcar Named Desire. If you do that, you’ll be made to empty your duct-tape wallet, shave your greasy ‘stache and give back your pre-shrunk skinny jeans. You’ve been warned, Brando. sandiegowineclassic.com

Nov. 22-Jan. 1:hOliday OF lightsprice: $15-$50locale: del mar fairgrounds

This impressive display of glowing things can easily become a family tradition that the kids will enjoy every year up until about age 12, I’m guessing. Then they’re too cool to hang out with the same parent who let him stay up late and play Call of Duty with me. Whatever. This event also has Sinterklaas and, in 2009, introduced the holiday hayride, which turned out to be a great success. Go ahead and Google Sinterklaas. I’ll wait. On the hayride, you’ll receive hot chocolate and cookies. I don’t care how mature you think you are, you NEVER turn down hot chocolate and cookies. holidayoflights.com

dec. 6-7:

BalBOa paRk dEcEMBER Nightsprice: freelocale: balboa Park

Come enjoy your holiday season like a boss. This is the type of event where you can leave your problems at home and unleash your inner child. Most of the museums can be experienced for free and our prestigious Volun-Intern Matt Fairbanks personally recommends the San Diego Museum of Art but, then again, he put the N in NERD when it comes to art museums. Food from around the globe, tons of glamorous lights and food are also available. Matt likes food. Balboapark.org/decemberNights

Nov. 24: MOthER gOOsE paRadEprice: freelocale: streets of el CajonGrowing up in El Cajon with my brother Chris, we defined our youths by the certainty we’d see Santa at the end of the parade every year. But after discovering the horrible lies and requisite Santa Farce our parents told us to keep us well behaved, our glee and best behavior was replaced by white-hot hatred of whichever bearded fat asshole ended this parade. Regardless, the annual event is a good time for the whole family thanks to motorized floats, marching bands, clowns (no thank you), performing artists, celebrity guests and, of course, That Fat Sack I mentioned earlier. theMothergooseparade.com


loCal eventsaround town

dec. 8:la JOlla chRistMas paRadE aNd hOliday FEstiValPrice: freelocale: la Jolla

Think: a lot of beautiful lights, like elsewhere in San Diego, but just attached way better property value. I was gonna say a lot of other, truly hilarious quips about la Jolla, but lawyers make me nervous. lJparade.com

dec. 8-15:saN diEgO Bay paRadE OF lightsPrice: freelocale: san diego bay

Yet another holiday event that the whole family can enjoy (must be the timeof year or something). This mesmerizing show features a bunch of buoyantholiday fanatics pimping out their fancy boats with Christmas lights, all for our entertainment. Every year there’s a specific theme and for this year’s 42nd annual run it’s “The Big Bay Toy Parade.” Which is not to be confused with The Big Boy Toy Parade. Which is held elsewhere. On some other night. sdparadeoflights.org

soniC delightsNov. 27-dec. 1:

saN diEgO thaNksgiViNg dixiElaNd JaZZ FEstiValPrice: $15-$45locale: mission valley and old town

Keep your Dix in your pants; it’s Dixieland jazz time! Oh man, that made me laugh. Unite for this year’s 34th run of “the crown jewel of jazz festivals,” which taps into the roots of the music made in America by presenting a variety of genres, including traditional, swing, boogie-woogie, ragtime, Dixieland, gospel and rockabilly. Sorry, can’t hear you over the sound of how awesome I am because I’m still laughing at my Dix joke. dixielandJazzFestival.org

holiday haPPenings (cont.)

Donna Wettstein. North County Specialist. AN EXCEPTIONAL REALTOR®

FOR AN EXCEPTIONAL NEIGHBORHOOD.

R E A L E S T A T EH o m e s & E s t a t e s

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My commitment to all of you is to work SMART and DILIGENTLY, paying special

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I have told Donna many times that I will NEVER use another

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4l magazine november 2013

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