Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
Sorted by date Results 26 - 50 of 60
In 1973 I tasted my first gyro sandwich at a sidewalk café in New York City. The place was loud, bustling and we were fortunate to find seats. The gyro, made with lamb, was an exotic flavor that I had never before experienced. Years later I was able to enjoy an even tastier gyro, this time on the Greek Island of Mykonos. It was moister, with more onions, and a generous slathering of tzatziki sauce. The Mykonos gyro was better, and a lot of it had to do with the tzatziki.... Full story
How often does one get to hear three former teen idols in concert singing their hit songs? For me it has been twice. Thirty years ago I saw the Golden Boys – Frankie Avalon, Fabian and Bobby Rydell – in concert at the Circle Star Theatre in San Francisco. That night I was completely in awe of their vocal prowess. On August 3 at Pala Casino Spa & Resort it was déjà vu for me when I saw the Golden Boys in concert once more. The venue held 2,000 seats and was sold o...
Sometimes it is the little touches that make the difference between a good dinner and a great dinner. The right toppings, whether on an entrée or dessert, can transform the ordinary into the extraordinary. In many homes across America, ham is a popular entrée at the Easter brunch table, however, a ham can be rather dry if not served with a sauce. In this article I have included recipes for two sauces that are my favorites. The cherry sauce has been a staple at our family E...
Python skin-layered musical instruments, jujube mooncakes, and pagoda-style roofs – all this can be found in China. However, when venturing beyond the edge of the ordinary a little closer to home, I seek out the boldly eclectic Chinatown neighborhoods of San Francisco, California, or Toronto, Ontario. What is the lure of these two neighborhoods that share a common spirit? It’s the thrill of a frenzied pace of life as residents brush and jostle each other on narrow, and oft... Full story
While visiting Ireland, my mother and I toured Dublin, lured by the bustle of the energetic city and by the beauty of its venerable, historic structures. But, just outside of Dublin is a world where the pace is slower, the wind is wilder, and the scents from the sea and shore mingle to refresh the soul. There are still venerable structures, and convoluted tales of history, but not a lot of bustle. Our Irish abode, the Clontarf Castle Hotel, is a place where the past is present. The lobby walls are a tapestry of stone and... Full story
Lagom. According to my cousin Håkan, there is no English equivalent for this Swedish word. Dictionaries attempt to translate, but fall short. The word, as he explained, means something that is "just right" – having no failings whatsoever. That is how I chose to describe my recent journey to the west coast of Sweden and southern Norway. It happened on the cusp of summer – that time of the year where the parks and meadows are alive with color and there is just...
Psychedelic. That word, with connotations of colorful swirls, bubbles and wild, repeated patterns, defines a counterculture of the sixties. Strawberry Alarm Clock – a rock band formed in 1967 – played music that was billed as psychedelic. Their unique sound swirled through many a discotheque and school dance. In 1967 I was a ninth grader sitting cross-legged on the hardwood floor of my bedroom playing records on a small red and white record player. When I popped the round pla... Full story
"The best part of beauty is that which no picture can express." -- Francis Bacon Imagine sitting in a 100-year-old patio courtyard surrounded by vibrant red bougainvillea twining and twirling around static iron balconies. You look up and see a Della Robbia-style Madonna and Child plaque on a high Moorish-type wall with a thousand intricate curves. Red Spanish tile walkways show slight dips from a hundred years of footfall. Twittering birds flit to a fountain trickling small...
There is a certain allure and almost mystery to Yama's sushi creations. Maybe it is the technique – the quick and adept way sushi is created. Maybe it is the confidence that the food is fresh and healthful. Then...it just might be the excitement of eating something exotic like unago (eel) or uni (sea urchin). I am extremely fond of sushi and have eaten a lot of it over the years, but am still thrilled and quite appreciative of the artistry that is involved in making these c... Full story
There is a certain allure to seafood – especially lobster. The thought that it is compactly contained in a shell and once inhabited cold, unfamiliar waters, is enticing. Discovering the succulent meat inside the vibrant red shells is like discovering a treasure. I have savored lobster from the Atlantic Seaboard to Sweden, but some of the most delicious lobsters I have ever eaten were enjoyed at Pala Casino's Oak Room. The three-pound Maine lobsters are flown in live; and t... Full story
[youtube]http://www.youtube.com/watch?v=ZUnuDugGfqQ[/youtube] The luxurious Infinity Room at Pala Casino, Spa and Resort was the setting for the 2013 Fallbrook International Film Festival Gala awards dinner on April 7. In its fifth year, the festival is shining brighter than ever. A team of chefs served a lavish buffet dinner to guests then the festival honored its finest. Festival co-directors Heidi Minga and Ronald Shattuck were in attendance with their spouses Rich Minga,... Full story
“Downtown is the heart of any town.” - Roy Moosa Every town needs someone like Roy Moosa. The owner and broker of Sun Realty since 1995, he’s also involved in volunteer groups – mainly as a leader. He heads up the Fallbrook Revitalization Council, is president of the Fallbrook Village Association, president of Fallbrook Historical Society, and president of the Fallbrook Vintage Car Club. Moosa is also an elected member of the Fallbrook Community Planning Group and serves at se... Full story
The Phoenix. In both Greek and Egyptian mythology there is a tale of a bird that regenerates from ashes. The original bird was beautiful, and the re-generated bird was also beautiful. This ancient story comes to mind for Faro Trupiano when he ponders the fire destruction and subsequent restoration of his restaurant, 127 West Social House. The structure was built in 1884 by Elmore Shipley. It was a challenge to renovate the historical building to create a restaurant. Just 15 mo... Full story
As I sat on the terrace of Prague's Golden Well Hotel, high above the city, and adjacent to the Prague Castle Gardens, the air was alive with the scent of flowers. Birds, sheltered by thick leafy trees, filled the air with their varied songs. This was my first visit to Prague, and my 94-year-old mother accompanied me. As soon as I set foot on the cobblestoned streets, I felt both thrilled and at ease. It was like experiencing a dream – a masterpiece of a dream. Each e... Full story
It was 1959, and although I was just 6 years old when Frankie Avalon's song, "Venus," hit the top spot on the Billboard, I remember it well because the song floated into my bedroom from a small transistor radio – repeated and repeated by our local radio station, KFRC San Francisco. In 1959 and beyond, Frankie Avalon's voice mesmerized millions, including me. Avalon has enjoyed the success that most entertainers dream of – a stellar singing career, movie roles and tel... Full story
While crossing a bridge over the Shenandoah River in West Virginia, I felt a John Denver song coming on... "Almost heaven, West Virginia, Blue Ridge Mountains, Shenandoah River..." My mother and I were traversing country roads to get a feel for the countryside – the beautiful Blue Ridge Mountains, as well as the yawning golden fields of the valleys. Most of our exploration was confined to Jefferson County, but we did stray across the county line once or twice. Some of the vall... Full story
Iconic. That is the only way to describe Frankie Valli and The Four Seasons. The group, with their remarkably unique sound powered by Valli’s strong falsetto voice, has thrilled audiences for 57 years. I have been one of those enthusiasts since I was nine years old. That is when their #1 song “Sherry” played on my small transistor radio…over and over and over. It was 1962 and I didn’t understand the concept of #1 on the charts, but I appreciated the song and the group’s many hit songs that followed. Frankie Valli and The Fou... Full story
First Class camping? Is that an oxymoron? Not at San Diego Zoo's Safari Park! Roar and Snore is an overnight experience that has evolved into a first class experience. I know about this evolution because, in 2004, I barely slept in a cramped, hot tent. There were no showers. It was billed as "primitive" camping. But, now it's a new world with larger tents and sparkling showers. Of the park's 46 tents, 10 are dubbed "Premium." One of Webster''s definitions for "premium" is, "of...
I always look forward to a lunch at Pala Mesa Resort’s Aquaterra restaurant. Nestled between craggy hills and overlooking the verdant golf course, it is a pleasant place to spend time. In fact, it’s my opinion that you don’t need to get out of town to “get out of town.” A visit to Aquaterra will make you feel like you are on vacation. Recently Aquaterra introduced a menu filled with light summery culinary creations by Chef Sean Sullivan, who is a 1998 graduate of The Schoo... Full story
Tallinn, Estonia is a cauldron of scents and sounds and colors. Peeling away the layers is like peeling an onion, all the layers are pungent and demand their own attention. Tallinn is winding cobblestone streets lined by a massive stone city wall. Tallinn is buildings with an abundance of red tile roofs. Tallinn is candlelight and the scent of wax from the many churches. Tallinn is much more… This medieval harbor town sits on the Gulf of Finland, an arm of the Baltic Sea. I f... Full story
El Jardin is a cheerful setting bathed in lilting music. El Jardin is aromatic scents. This Mexican restaurant couldn’t be more welcoming. However, the warm and congenial setting is not the only facet that makes this establishment a success. Jon Large, proprietor, is constantly looking at ways to improve upon the menu while, at the same time, leaving the successful, tried-and-true dishes alone. It is a balancing act. The creative energy that emerges from Jon, and spills o... Full story
When I watched my 93-year-old mother cradle a slick chunk of 200-year-old glacial ice in her hands – I could not fathom how she could be holding a piece of ice that had her age beat by over 100 years. In Juneau, Alaska I had many similar moments of awe after experiencing the alluring blend of mountains, glaciers, rainforests, lakes, waterfalls and bald eagles, plus a salmon hatchery, and even an onion-domed Russian Orthodox Church. Juneau, the remote capital of Alaska, is only... Full story
In downtown Fallbrook, I discovered a treasure trove of intense flavors. At Brooktown Fusion Kitchen, where the walls are splashed with vibrant Caribbean colors, I not only felt the energy from the flavors and the colors, but I heard positive buzz from the diners, “Have you tried the avocado toast? It’s to die for.” Faro Trupiano, of Trupiano Restaurant Group, is an innovative restaurateur with more than one North San Diego County restaurant in his repertoire. His busin... Full story
Italian food has always been a combination of boldness and grace. The bold nutty flavors of parmesan cheese – and the grace of the sweet and cloud-like mascarpone are just two examples of the range of flavors found on the Italian food palette. One culinary master who brings life to food with this range of flavors – swirling them on his artist’s palette – is Faro Trupiano. He established Trupiano's Italian Bistro in 2004; and it has been a success since he first opened the doo...
John Toma, a native of Hawaii, is the owner of Z Cafe, which offers a wide variety of dishes, including Hawaiian entrées. John makes sure that the food is fresh; and even serves fresh fish seven days a week. Continuing with the tradition of fresh food, sushi has been on the menu for about a year now and is available to diners after 5 p.m. Created by Chef Moe, the sushi is artfully created, and he pays particular attention to colors, flavors, and textures. The Spicy Tuna Hand... Full story
