San Joaquin Magazine September 2025 by San Joaquin Magazine

Wine Dine 209

Healing the heart. With heart.

We all have something that makes our hearts beat a little faster—a love for family, a fulfilling career, a favorite hobby. At St. Joseph’s Medical Center, our cardiovascular team shares that passion, and we put it into caring for our patients every day. Our nationally recognized program offers advanced diagnostics, innovative treatment options and comprehensive rehabilitation services. From routine cardiac checkups to lifesaving procedures, we have the expertise and dedication to care for your heart—to help keep it beating strong for all the people and activities you love. Learn more at DignityHealth.org/Stockton/Heart.

Homes are priced from the mid $500,000s to over $1,000,000. The Welcome Center is now open from 12-5 daily at 1401 River Islands Parkway in Lathrop.

It’s sunsets over the water. Family. Friends. And a sense of contentment that colors every moment.

Here near the San Joaquin River is a community of distinctive neighborhoods set amongst miles of lakes, parks and trails. Along with three charter schools and a high school, a lakeside restaurant, sports fields, dog parks and more. The Islands are calling.

WHY NOT MAKE THEM YOURS.

Laser

CO2 ABLATION

CO2 FRACTIONAL COOL PEEL

MORPHEUS 8 FACE AND BODY

IPL

LASER HAIR REMOVAL

SPIDER VEIN THERAPY

BODY CONTOURING

VAGINAL REJUVENATION

Beauty

NEUROTOXIN

DERMAL FILLER

PDO THREADS

PRP EZ GEL

VI CHEMICAL PEEL

Health

WEIGHT LOSS PROGRAM

IV VITAMIN THERAPY

NAD INJECTIONS

VITAMIN B12 AND D INJECTIONS

PEPTIDES

HORMONE PELLET THERAPY

NEUTRAFOL VITAMINS (HAIR LOSS)

lla Cox is a Doctorate Nurse Practitioner who graduated with honors. She is an emergency room NP, a certified aesthetic instructor, and a professor at Stanislaus State University. At Cox Medical, Illa believes in continuing education by staying up to date with the latest trends and advancements in the industry. Illa ensures that safety and comfort are prioritized at every stage of the treatment plan. As the owner of Cox Medical Aesthetics, Illa works to help clients achieve the look they desire with a full medical consultation, facial anatomy assessment and detailed plan of care that is dedicated to providing a customized treatment plan that is tailored to what the client desires. The ultimate goal is to exceed client expectations and establish long-lasting relationships built on trust, integrity, and exceptional service.

Illa Cox FNP-C DNP

SATURDAY OCT 4 9–5PM

JE

Jessica Emery Insurance Service

With over 39 years of experience working with seniors, I am passionate about helping you feel confident and informed when it comes to Medicare. As an Independent Insurance Broker, I of fer personalized guidance to help you understand how Medicare works - and which options are best suited to your unique needs. Medicare can be overwhelming, especially when it’s time to make important decisions about your coverage. That’s why I take the time to listen, answer your questions, and ensure you’re choos ing the right plan for your lifestyle, budget, and healthcare needs. At the heart of my work is a commitment to education, trust, and one-on-one service. Whether you’re turning 65, retiring soon, or simply exploring your options, I am here to help you find the clarity and peace of mind you deserve.

Medicare Specialist, Supplemental Plans, (a

medicare advocate)

Final Expense Plans & Dental Plans

We do not offer every plan available in your area. We represent a number of MA organizations, which offer products in your area. Any information we provide is limited to those plans we do offer in your area. Please contact medicare.gov, 1- 800-Medicare, or your local State Health Insurance Program to get information on all of your options.

Creekside Center is a skilled nursing facility located in Stockton, CA. Our center has an attractive warm atmosphere in a neighborhood setting. Patients and family can stroll the beautiful courtyards and sit in the lounge by the fire. At Creekside Center, we offer select menus and snacks in dining rooms with a garden setting. The facility offers in-house therapy 7 days a week in our Rehab Recovery Suites. All care is patient-centered and promotes independence The goal is to return our patients to good health and spirit.

from the publisher

GATHER, SIP, AND SAVOR

As the days grow shorter and the evenings take on a gentle crispness, San Joaquin County welcomes the season of harvest. Fall is when our valley truly shines— vineyards heavy with grapes ready for crush, orchards abundant with fruit, and fields offering the freshest vegetables of the year. It’s a time of gathering, savoring, and celebrating the richness that surrounds us.

There’s no better way to experience this season than by sitting down to a meal at one of our county’s exceptional restaurants. From comforting, hearty dishes to creative menus that highlight the best of autumn’s bounty, each table tells the story of our community’s deep connection to the land. Paired with local wines that capture the character of our vineyards, dining here in the fall is nothing short of memorable.

Wine Dine 209 is our tribute to this season of abundance and the talented chefs, winemakers, and restaurateurs who bring it to life. In these pages, you’ll find inspiration to savor new flavors, revisit old favorites, and raise a glass to the harvest that makes our county so special.

Here’s to a season filled with warmth, flavor, and the joy of gathering together.

Cheers,

Tony Zoccoli

EDITORIAL TEAM

REGULAR CONTRIBUTING WRITERS: Lynette Carrington, Rebekah Moan, Angela Rudolph, S arah Steffens, Virgina Prior, Erin Meyering

TRAVEL EDITOR: Nora Heston Tarte

CONTRIBUTING PHOTOGRAPHERS Miguel Barajas, Dan Hood, Sarah Steffens, Shannon Rock, Carissa Dugoni

CREATIVE TEAM CREATIVE DIRECTOR: Sybil Watson WEB AND EBLAST SPECIALIST: Lucas Zoccoli MARKETING ADVERTISING SALES MANAGER Michelle Cox

ADVERTISING SALES EXECUTIVE Kelly Moore

MAGAZINE DISTRIBUTION DISTRIBUTION Rebecca Ristrim

TONY ZOCCOLI tony@sjmag.com

SHARK GIRL

Marine Biologist Janelle Van Ruiten first agreed to dive with sharks in an effort to overcome her fear of them. Working mostly with dolphins and whales (including orcas) her hesitation around sharks was having an impact within her career where she spent a lot of time diving in oceans around the world.

BY NORA HESTON TARTE

SADDLE UP

Get ready for a wild ride! Greenhorn Ranch in Quincy, Calif. is a seasonal guest ranch that feels like summer camp. The family-friendly escape offers rentable air streams and cabins on a horse ranch, and perhaps its biggest draw is getting to ride one of their 50+ horses. BY NORA HESTON TARTE

A HOMEGROWN PLAN

Charlie Palmer has always been an advocate for farm-grown food. Inspired by his upstate New York upbringing and days working on the family farm, his appreciation for local agriculture and fresh ingredients became a cornerstone of his future restaurant endeavors.

BY NORA HESTON TARTE

WINE/DINE 209

We’re highlighting some of the best food and drink in the 209 with a collection of stories and profiles focused on delicious cuisine and worthy wine. BY THE SAN JOAQUIN MAGAZINE TEAM

Since 2009 we have been providing Sober Living/ Recovery Residence & therapeutic supportive structured housing opportunities for adult men or women struggling with substance abuse/addiction challenges. We provide a comfortable way to improve the likelihood of long-term sobriety! Our homes are located in Stockton & Lodi

Completely furnished; Free Wi-Fi and utilities, On site washer and dryer.

Lawrence M.

Established in 1993, we have been representing San Joaquin Valley community members and their families for more than 20 years in catastrophic injury cases. Our offices are in the heart of the San Joaquin Valley, not Los Angeles or San Francisco. We are well versed in the local rules and have a deep knowledge of the arbitrators, judges and court system. This unique knowledge and ability to navigate the local system has produced more successful results for our clients. We intend to maintain our status as the leading personal injury firm in the Central Vally by extending our service capabilities and our local presence to meet our client’s needs.

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WRITER’S GUIDELINES

San Joaquin Magazine is always on the lookout for story ideas and talented freelance writers. Story ideas, email us at Nora@sjmag.com. San Joaquin Magazine also accepts freelance contributions, however, there is no guarantee that manuscripts or photography, solicited or unsolicited, will be returned.

• Cardiovascular Specialty Program

• Adult and Children’s Grief Support

• Alexander Cohen Hospice House

• Hope Counseling Mental Health Services

• Camp Wokini Youth Grief Camp

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TRENDS | PEOPLE | CULTURE | STYLE

SHARK Girl

JANELLE VAN RUITEN LEFT LODI AND HEADED FOR THE OCEAN WHERE SHE DIVES WITH

SHARKS FOR A LIVING

 BY NORA HESTON TARTE

“I overcame my fear by simply taking a deep breath, slipping into the water, and experiencing them firsthand,” Janelle says. What she didn’t expect was becoming completely enthralled with the animals so much so that she altered her career path. She is now a safety diver and shark handler working primarily in Bimini in the Bahamas. She also runs private expeditions with tourists through Bimini Scuba Center.

They are incredibly intelligent and often called the ‘white blood cells of the ocean’ because they help maintain healthy ecosystems by eating the dead and the dying.”

“Although they are predators and I always remind myself never to be fully comfortable with them, I've learned that most sharks are easy to understand once you spend the time and patience getting to know them,” Janelle says. “Sharks are not the mindless killing machines the media often portrays them as.”

Coming from a background of ocean education and conservation, Janelle is now on a mission to help the larger population better understand sharks and their role in the world. “It’s estimated that 100 million sharks are killed every year, nearly 240,000 every hour,” she says. “What many don’t realize is that sharks are vital to the health of our oceans and our planet. They are incredibly intelligent and often called the ‘white blood cells of the ocean’ because they help maintain healthy ecosystems by eating the dead and the dying.”

While spreading knowledge is part of the job, a lot of what

Janelle does surrounds caring for sharks near Bimini, including feeding both great hammerheads and tiger sharks. “Our largest shark, nicknamed Queen, is a great hammerhead from Grand Bahama who travels nearly 100 miles to visit us every year. She’s over 14 feet long and a gentle giant.”

Not only is she caring for sharks firsthand, but Janelle is also an advocate for the entire ocean.

“Educating others is one of the most powerful ways to protect our oceans and sharks for the future.”

Janelle’s work with sharks even led to her becoming a contestant on “Dancing with Sharks,” a reality competition show featured during Shark Week on the Discovery Network where contestants complete choregraphed routines with sharks.

Janelle came out on top. It was also her first time in front of the camera after working behind the scenes of Shark Week for six years.

“The show gave us shark divers a chance to showcase what we do

every day, with a little extra spice,” she says. Luckily, she had a few years of dance experience from her days growing up in Lodi, but the choreography was still very challenging.

“Although they made us seem like the stars, it was actually the sharks, including some of my favorite sharks… Aceso, Atlas, Queen, Gaia, and Talia, that I was grateful the world got to see! They deserve all the attention.”

While sharks have been Janelle’s focus for the past 13 years, she hasn’t abandoned her other passions. She still runs wild dolphin safaris, coral reef tours, and stingray excursions throughout the year and around the world including in Baja California, Mexico as a side hustle.

“My goal is to continue my work here in The Bahamas while growing my brand and running my business on the side,” Janelle says. “I plan to keep building my career in the ocean.”

Pull-Out Quote: “It’s an honor and privilege to work with these critically endangered species and to introduce hundreds of people each year to their beauty and importance”

FOLLOW ALONG: Janelle Van Ruiten @janelleavanruiten

Saddle Up

GREENHORN RANCH WELCOMES VISITORS THROUGH OCTOBER

The onsite stables welcome guests to come in for a lesson or take a trail ride with an experienced guide. Rides are created for all levels whether it’s your first time on a horse or your one hundredth. The corral requires boots and helmets for rider safety but welcomes even kids to get it on the fun.

Every evening there is also a running of the horses, where the animals that spent their day at the corral run back up to camp in a spectacular wildlife display. You can catch the show from the saloon’s back patio, the ideal spot for sipping a cowboy-themed cocktail while playing cornhole.

Greenhorn Ranch offers a few different ways to stay and play. The most popular is an allinclusive package that includes lodging, food, and activities, but to save some money you can opt for just a stay or a food and overnight package.

If you go all-inclusive, you’ll be able to book several experiences including fly fishing lessons, guided

 BY NORA HESTON TARTE

mountain biking excursions, archery tours, skeet shooting, and more. Every night a new activity is hosted for staff and guests such as roasting watching movies, line dancing, or partaking in karaoke.

A central pond stocked with fish is free to use— as are the fishing poles on property—plus a volleyball net, lots of sports equipment, board games, and an arts and crafts area. There are also

shuffleboard, pool, and ping pong tables inside.

When it’s time to eat, a bell rings throughout the property signaling breakfast, lunch, or dinner are served. The homestyle cooking is beyond anything you experienced at camp growing up and certainly elevates the experience, with a new menu each meal time.

Greenhorn Ranch welcomes guests May to October when the weather is at its best.

BE A PART OF SOMETHING EXCEPTIONAL

Give Your Business The Results It Deserves!

Singing & Science

HEIDI MOSS ERICKSON MADE A CAREER BY COMBINING TWO VERY DIFFERENT DISCIPLINES

 BY NORA HESTON TARTE

Growing up in a family of PhDs and MDs introduced Heidi Moss Erickson to a world of academics. She compared her dining room table, with five siblings, as a meeting of the minds, quite often resembling a debating panel of experts. But alongside her scientific acumen, Heidi had an inherent love of performing and specifically singing. While many see these two disciplines as polar opposites, Heidi is quick to point out their similarities.

“They were never separate for me,” she explains. “I actually believe they are more similar than different: each requires a technical foundation with a creative overlay.”

Her dual interests led Heidi to double major in biology and music at Oberlin College because she couldn’t decide if she preferred science or music. As she learned later in life, a choice wasn’t necessary.

“My days were split between labs and practice rooms, and it never felt strange—it felt complete,” Heidi explains. “I went on to study biochemistry in graduate school, and later, I was part of a team that

overturned a major dogma about the structure of DNA (we showed that its ends—called telomeres— form loops). That moment planted a seed: science is not about certainty—it’s about curiosity and change.”

Heidi walked though life contributing to notable science publications and completing ground-breaking research while also performing and even winning the New York District Metropolitan Opera National Council Auditions. When a facial nerve injury impacted her singing voice, traditional voice therapy didn’t work. So, Heidi got to work being a scientist, and as a result discovered she could recoup her singing ability by rewiring her brain.

“I retrained my voice not through mechanics, but through the brain’s capacity to rewire,” she says. “That experience cemented my belief that singing is beyond a mechanical act—it’s a neurological one rooted in evolution.”

Today, Heidi teaches voice through the lens of evolution

and neuroscience, melding her two passions in a unique format. “My work now bridges neuroscience, psychology, motor learning, and vocal training. I also contribute to research on neurodiversity and singing, advocate for informed pedagogy with scientific rigor, and fostering collaboration and camaraderie with colleagues,” Heidi says. “So now my science is no longer confined to a lab coat—it’s woven into how I approach the artistry and education of singing.”

Kitchen & Bath

Remodeling & Floor Covering Store

Custom Blinds

FALL Colors

YOUR CALIFORNIA BACKYARD HAS COLORFUL POTENTIAL

 BY NORA HESTON TARTE

Bright oranges, burnt reds, the rainbow of colors synonymous with fall may be the stuff East Coast dreams are made of, but even in San Joaquin County where the weather stays warm until winter, we get bursts of those reds, oranges, and yellows. The best news is, you don’t have to venture out to track them down (although some cities have exciting displays of fall colors). Starting in September, you can plant your own fall colors right in your backyard.

Art Duivenvoorde, manager at Hollandutch nursery, suggests a mixture of bright blooms and color-changing shrubs to help your backyard come alive. It’s best to start planning your fall garden now, so when the temperatures dip in late October/ November, you’ll be basking in the glow.

So, where should you start? “Mums are real good fall color,” Art says. As are, pansies, snap dragons, and Gerber daisies. While many of your plants won’t erupt until late fall, most skilled gardeners will get nine months of color out of these blooms.

Other floral options include orange campsis that come on a vine or can be chopped into a small shrub, yellow and red gaillardia and rudbeckia, and lantanas in all three shades. Arizona Sun, Art says, is a particularly nice shade for gaillardia, which happens to be a good blanket flower.

When it comes to other plants, the magic is on the horizon. “They are all green right now, it’ll surprise you,” Art says of the plants growing at his nursery. Come November, though, that all will change.

COLORCHANGING LEAVES FOR YOUR CALIFORNIA BACKYARD:

EUPHORBIA – also sometimes called spurge, the leaves of this plant start green. Then, when temperatures drop, they turn. “They’ll turn from a green to a bronze to almost like a real, real red leaf,” Art says.

NANDINA FIREPOWER

– this small bush “turns bright red,” according to Art. It’s “a good little landscaping shrub with a fat leaf to it.”

DWARF CERATOSTIGMA PLUMBAGINOIDES

– more commonly referred to as dwarf plumbago, this is a low-growing perennial sprouting a cobalt blue flower and leaves that turn bronzy-reddish in the fall. It offers “a really neat contrast,” Art says.

LOCALS WE LOVE

Hands-On and Happy

OLIVE CRUSH OFFERS COMMUNITY BUILDING ACTIVITIES FOR EVERYONE

 BY NORA HESTON TARTE

Olive Crush Farms Olive Oil and Gift

Emporium is more than a gift shop.

The Lodi business—which opened in November 2024—has also positioned itself as a community gathering place, specifically with a classroom environment where participants hone new hobbies and skills.

“We inspire to make friends with all who visit our gift shop,” says Christine Moulton, who owns the store alongside her husband, Jeremy. “Our events give us more time with them to grow that friendship and are a fantastic way for others to meet like-minded individuals.”

And when we say the Lodi Avenue storefront teaches classes, we mean every month there

is a calendar of several events the community can sign up for including sip and paint, cookie decorating, succulent arrangement, charcuterie board building, Lodi Stitch Club meetings with a professional instructor, and even a monthly Bunco game night.

Christine’s personal favorites are the sip and paints, which she teaches, and the Bunco game nights.

In addition to recurring courses, every season also brings a slew of seasonal crafts. “I am very much looking forward to the classes that have anything to do with the cozy season of fall,” Christine says. “I feel it is the gateway to my favorite holiday of all—Christmas!”

SIGN-UP

All tickets can be purchased in advance by phone or inperson at the store.

Sept. 6 & 20, 10-12 PM

Lodi Stitch Club - Bring your project and make friends! A professional stitch instructor will be available to assist if needed. Cost: Free

Sept. 9, 6-8 PM “Happy Fall” Theme Cookie Decorating - Taught by Emily from Sif & Sugar. Cost: $68

Sept. 11, 6-7:30 PM

Charcuterie Board Building – Taught by AnnMarie from Lodi Grazing Co. Cost: $60

Sept. 16. 5:30-8:30 PM Sip and Paint “Heritage Apples.” Cost: $35

Sept. 18, 5:30-8:30 PM Bunco Game Night. Space is limited. Cost: $10

Sept. 25, 5:30-7:45 PM

Pumpkin Succulent Arrangements - Taught by Crystal of Star Succulent Nursery. Create a long-lasting Fall arrangement. Cost: - $58

Sept. 30, 5:30-8:30 PM

Sip and Paint Chalkboard project “Autumn Bucket List.” Cost: $40

calendar

WHAT TO SEE AND DO THIS MONTH

NORA HESTON TARTE

SEPT. 5-7

Greek Festival

Enjoy all things Greek at the beloved annual festival at Basil’s Greek Orthodox Church, featuring fresh pastries, Greek cuisine, cultural music, and dancing.

920 W. March Ln., Stockton

SEPT. 11-14

Lodi Grape Festival & Harvest Fair

Welcome harvest season with four days of entertainment including wine tasting, grape murals, food, and musical headliners at this electric carnival event.

413 E. Lockeford St., Lodi

SEPT. 19

Feast at the Fox

Main Street closes down for a farm to table dining experience each year, raising money to support community endeavors.

242 E. Main St., Stockton

STOCKTON BLACK FAMILY DAY CULTURE FEST

SEPT. 1

The final day of a weekend long event combines African American music, art, food, and family. 221 N. Center St., Stockton

FAMILY DAY AT THE PARK

SEPT. 20, 10 A.M.-3 P.M.

An entire day dedicated to celebrating family and fun! Head to Weber Point for events related to literacy and education. 221 N. Center St., Stockton

LORA WEBB NICHOLS: PHOTOGRAPHS MADE PHOTOGRAPHS

SEPT. 4-NOV. 2

A collection of photos from Wyoming homesteader and photographer Lora Webb Nichols will be on display at the Haggin Museum. 1201 N. Pershing Ave., Stockton

CATERPILLAR: CELEBRATING 100 YEARS

SEPT. 4-NOV. 2

As Caterpillar Inc. celebrates its centennial, this exhibit at the Haggin Museum looks at the local involvement of Benjamin Holt and the Holt Manufacturing Company. 1201 N. Pershing Ave., Stockton

FRIENDS OF THE FOX PRESENTS “FREE WILLY”

SEPT. 7, 1-5 PM

Before the film starts free entertainment including a live Robert Morton Organ concert takes place. The popular 1993 film will begin at 2 PM. 242 E. Main St., Stockton

BOBBY PULIDO: POR LA PUERTA GRANDE TOUR 2025

SEPT. 5, 8-11 PM

Listen to Tejano classics from the father-and-son duo of Bobby and Roberto Pulido. 242 E. Main St., Stockton

JIU JITSU WORLD LEAGUE GOLDEN STATE XII

SEPT. 6, 7 AM

Buy day of tickets to this exciting event featuring some of the best Jiu Jitsu athletes in the world. 248 W. Fremont St., Stockton

RACES AT THE STOCKTON 99 SPEEDWAY

SEPT. 6, 13, 20

Full speed ahead! Looking for high-octane fun? September has two events featuring the same car classes, but the second date is kid’s night. On Sept. 13, races will be held at the dirt track. 4105 N. Wilson Way, Stockton

TACO THE TOWN

1K/5K/10K

SEPT. 6

Raise money for The Midsole Project at the only Stockton race that concludes with tacos, live music, and a pinata. 654 Grider Way, Stockton

NAMASTE & ROSÉ

SEPT. 7, 11:30-12:30 PM

Liana Roman, a certified yoga instructor, leads Sunday practice at WOO GIRL! Cellars. Finish your savasana with a glass of rosé and a cheese platter. 11070 E. Woodbridge Rd., Acampo

CHARCUTERIE CLASS @ OLIVE CRUSH FARMS

SEPT. 11, 5:30-7:15 PM

Perfect your charcuterie building skills with this informative workshop. 4 W. Lodi Ave., Lodi

STEPHENS YACHT RENDEZVOUS

SEPT. 12-14

Stop by Village West Marina and Resort to see a collection of Stephens Brothers/Stephens Marine boats. 6649 Embarcadero Dr., Stockton

ART-LIT ON THE MIRACLE MILE

SEPT. 12, 5-9 PM

This Stockton-style art walk invites artists from all mediums to share their craft across the Miracle Mile. Miracle Mile

HIP SERVICE IN LINCOLN CENTER

SEPT. 12, 6-9 PM

Watch this star studded band of vocalists bring their nationally recognized sound to the Brick Walk at Lincoln Center. 374 Lincoln Center, Stockton

TELEGRAPH QUARTET CHAMBER MUSIC CONCERT

SEPT. 14, 2:30-4:30 PM

See award-winning music at the Faye Spanos Concert Hall, featuring violins, a viola, and a cello. 3601 Pacific Ave., Stockton

SOULFOOD Seafood & Soul Festival

SEPT. 6-7, NOON-6 PM

The focus of this event is seafood and soul food. Come for the grub and stay for the kid’s corner, live music, and more. 1658 S. Airport Way, Stockton

3RD ANNUAL BOOT & BLING FUNDRAISER

SEPT. 18, 4-7 PM

Bring your best boots for an evening of dancing under the stars, sipping local wines and craft beverages, dining on delicious regional cuisine, and getting excited about silent and live auctions to benefit the Hospice of San Joaquin. 3824 E. Woodbridge Rd., Acampo

4TH ANNUAL CAR SHOW AT OAK FARM

SEPT. 21, 9 AM-1 PM

The Oak Farm grounds will be decorated with restored classic cars, hot rods, and custom builds during the 4th annual event. 23627 N. DeVries Rd., Lodi

ANNUAL FULLY BOOKED FUNDRAISER

SEPT. 26, 6-9 PM

The event, featuring live music, a raffle, and food, supports The Write Place and its publication goals for the community, held at Basil’s Greek Orthodox Church. 920 W. March Ln., Stockton

GIVE EVERY CHILD A CHANCE – 26TH ANNUAL BOWL-A-THON

SEPT. 27, 9 AM-2 PM Teams of teachers and local businesses will face off in this high-energy bowling event that invites the community to play for a cause, benefitting TEACH. 1251 E. Yosemite St., Manteca

LET THE DEAD TEACH THE LIVING

AUG.22, 6-9 PM

History and mortality intertwine in this indepth look at the world of Memento Mori. View the artwork at antiques at the Haggin Museum. 1201 N. Pershing Ave., Stockton

Tracy Thai

Patio Seating, Gluten-Free Options, Vegetarian Options, Vegan Options, Pet-Friendly Seating, Reservations, Take Out

“Serving Authentic Thai Cuisine for over 17 years” 1035 Central Avenue | Tracy | (209) 833-9703

While both a chef and winemaker, Appellation is about more than food and beverage to Charlie, “it’s about our people,” he says.

complete and communitydriven hospitality brand. The vision is called Appellation and his first concept opened June 25 in Lodi at the previous Wine & Roses property. Now part of the Appellation collection, the landmark Lodi destination got a refresh, including two new restaurants: Americana House and Maison Lodi, with a renewed design and new name, debuting as Appellation Lodi – Wine & Roses Resort and Spa.

Lodi is just the first of a multi-city rollout across California (and including one Utah property). This month, the next Appellation property, in Charlie’s hometown of Healdsburg, will open to the public. Following that, he has openings scheduled for next year at Morgan Hill, AMEYALLI Park City and Pacific Grove.

A Homegrown Plan

CHARLIE PALMER DISCUSSES HIS APPELLATION VISION, BOTH IN LODI AND BEYOND

BY NORA HESTON TARTE

His restaurants, including Charlie Palmer Steak IV, AperiBar at LUMA Hotel Times Square, Akoya and St. Cloud Rooftop Bar at The Knickerbocker Hotel, Charlie Palmer Steak (Reno, Nev.), Charlie Palmer Steak and Sky & Vine Rooftop Bar at Archer Hotel

(Napa, Calif.), Dry Creek Kitchen at Hotel Healdsburg, Americana House and Maison Lodi at Appellation Lodi – Wine & Roses Resort and Spa, have racked up 20 Michelin stars and several James Beard awards, all adhering to his original commitment to champion regional American ingredients.

While Charlie, alongside his business partner Christopher Hunsberger, has certainly dominated the food space from coast to coast, the Healdsburg-based culinary mastermind has his sights set on a new kind of business, one that expands beyond the kitchen and into a more

“Appellation is the biggest part of personally what I’m doing today and for the rest of my professional career,” Charlie says. “CPC and the restaurant group will continue to expand, but Appellation is the growth. Every single Appellation project is different.”

Sticking to the mission Charlie started in 1988 with his landmark and acclaimed restaurant, Aureole, he and his team took the time to create Appellation Lodi with the community in mind. Even the name of the property’s flagship restaurant is a nod to how Charlie views the town: quintessential Americana.

In addition to small town charm, Charlie is capitalizing on the local wine industry. The menus feature Lodi wines alongside international powerhouses and a few from Charlie’s own collection. This decision was intentional. According to Charlie, he wanted Lodi wines to exist right alongside other high quality vinos “where they belong.”

“[Lodi wine] isn’t celebrated today in the way it should be and recognized as a wine country,” he explains.

But it’s not just the local agriculture that influences Appellation Lodi – Wine & Roses Resort and Spa—although the abundant tree fruit and booming olive

WINE & DINE

oil industry certainly was considered—the community is the biggest driver. Appellation, in addition to its spa, pool, and restaurants, features community and guest classes across a variety of mediums. In Lodi, they’ve invited local yoga instructors, pastry makers, leather workers, water colorists, coffee makers, and bread bakers to teach classes in their discipline.

It’s a concept Charlie has found success with in Healdsburg even ahead of the Appellation property unveiling. At local wineries, Charlie has hosted similar classes that champion Healdsburg’s best outputs, inviting locals specifically to share their crafts.

As the rest of the Appellation properties begin to open, the hope is people will

“Americana House is Americana House because Lodi to me is the quintessential American town,” – Charlie Palmer

understand the vision. “The brand is not about duplicating a model, but custombuilding hospitality experiences that are responsive to each location’s culture and terroir,” says Charlie Palmer.

And while Appellation is thriving in wine-centric destinations, there is an extra perk to cities that receive an Appellation-branded property. Not only does the current community get to enjoy the bounty created by combining Charlie’s image with local purveyors, farmers, and winemakers, but the future of the local hospitality environment is also growing right alongside the brand. The people who are training in Appellation properties are getting handson experience in a variety of disciplines at the highest level, and they’ll be able to take those skills to neighboring businesses and beyond, elevating the entire community’s service industry.

APPELLATION LODI WINE & ROSES RESORT &

SPA

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

AppellationHotels.com/ Hotels/California-Lodi

WINE & DINE

TRACY Thai

THE SPICE OF LIFE

Step into Tracy Thai Restaurant, nestled at 1035 N Central Ave in Tracy, CA, and embark on a flavorful journey through traditional Thai cuisine in a relaxed and beautifully decorated setting. Whether you're dining indoors amid warm wood panel décor or enjoying the fresh air on the patio, the ambience sets the perfect stage for an unforgettable meal.

The menu showcases a stunning variety of dishes, from vibrant salads and bold curries to noodle dishes and seafood specialties. Start with favorites like Som Tom (shredded papaya salad), Yum Seafood, or Oriental Chicken Salad, all bursting with fresh herbs and balanced spices. For mains, try standout entrees such as Mango Paradise—tender chicken and prawns simmered in red curry coconut milk with fresh mango and vegetables—or their Chu Chee Salmon and Trout Rad Prig, served with crisp vegetables and aromatic sauces.

Lunch specials are chef-crafted and affordable, offering stir-fries like Kra Prow, Cashew Nut, or classic Pad Thai, each served with steamed rice, or upgrade to seafood for just a few dollars more..

Consistent five-star reviews praise the generous portions, fast and attentive service, and the sense that you're welcomed like family. Frequent diners rave about the mango curry and spring rolls, while many call Tracy Thai the best Thai food in the area.

TRACY THAI

CRAFTED WITH CARE

MCMANIS FAMILY VINEYARDS IS ROOTED IN SUSTAINABILITY

McManis Family Vineyards isn’t just about making great wine—it’s about doing it the right way. With a deep commitment to sustainable farming and high-quality winemaking, they’ve been crafting standout varietals that speak for themselves.

This family-owned winery has earned serious recognition for their sustainability efforts, including the California Green Medal for Sustainable Winegrowing in Business (2016) and in Community (2022). Every wine they produce follows the Lodi

Rules for Sustainable Winegrowing and is made in a Certified California Sustainable winery— because caring for the land is just as important as what goes in the bottle.

Oh, and the wine? It’s not just good—it’s awardwinning. With 100+ Wine Enthusiast “Best Buys” over the last two decades, it’s clear McManis is doing something right.

From the vineyard to the glass, they’re invested in quality, community, and legacy. So go ahead—grab a bottle and taste what all the buzz is about.

CLAIM TO FAME:

The 2023 McManis Family Vineyards Cabernet Sauvignon showcases the best of the Lodi appellation—estate grown and Lodi Rules Certified Sustainable.

In the glass, it presents a deep dark garnet hue with an expressive bouquet of blueberry, blackberry, and black cherry, complemented by a subtle hint of smoke. On the palate, it’s medium-bodied and vibrant, offering layers of black currant and black cherry, finishing with rounded, creamy tannins and a touch of mocha.

Crafted with care and rooted in sustainability, this Cabernet delivers both character and quality in every sip

LOCAL VINO

WINE & DINE

MIKASA

Japanese Bistro

MIKASA Japanese Bistro

SUBLIME

SUSHI & SASHIMI

SUBLIME SUSHI & SASHIMI

San Joaquin County’s love for sushi runs deep—and locals know that when it’s time to indulge in expertly crafted rolls, crisp sashimi, and satisfying Asian fusion dishes, Mikasa Japanese Bistro is the go-to destination. With two convenient locations in Tracy and Lathrop, Mikasa offers a shared menu of crowd-pleasers and chef favorites, all made with fresh, high-quality ingredients and plated with flair.

Whether you’re craving the rich flavors of grilled teriyaki, steaming bowls of udon, or a colorful sushi boat perfect for sharing, Mikasa delivers with style. Signature rolls like the Sweet Lover Roll—a decadent blend of tempura shrimp, cream cheese, crab meat salad, unagi, mango, lettuce, tomato, and tobiko—are both a visual and

STAPLES

flavorful treat. Other favorites include the Golden Gate Roll, Dragon Roll, and the over-the-top San Joaquin Magazine Roll, a fantastic designed roll with all the trimmings.

Beyond sushi, the menu spans a variety of Japanese-inspired appetizers and entrées. Diners can enjoy savory bites like gyoza, agedashi tofu, and hamachi jalapeño, as well as hearty dishes including chicken or salmon teriyaki, BBQ short ribs, and traditional noodle soups like nabeyaki udon and sukiyaki For lighter options, there’s an assortment of sashimi salads and bento boxes packed with variety.

Mikasa pairs its expansive menu with a warm, welcoming environment perfect for both casual lunches and special occasions.

Whether you're sitting at the sushi bar watching the chefs work their magic or gathering with friends for dinner, the service is always friendly and attentive.

Two cities, one culinary experience— Mikasa Japanese Bistro brings the best of sushi and Asian fusion to both Tracy and Lathrop. Dine in, take out, or order online for a fresh and flavorful meal every time.

WOO GIRL! CELLARS

Discover one of Lodi’s best boutique wineries at WOO GIRL! Cellars, where small-lot, organically-farmed wines are crafted with purpose and sophistication. Located on East Woodbridge Road in Acampo, this womanowned winery & tasting room was founded by Vivian Valenzuela inside a beautifully restored 1851 Carriage House featuring original brick, timber beams,

and undeniable charm.

Known for rare varietals and modern takes on chillable reds, WOO GIRL! produces a stunning Rosé of Charbono—an estate-grown gem that’s earned multiple Double Gold and Gold at top competitions. Also in the lineup: a light red wine from estate-grown Cabernet Franc, crisp sparkling wines, and a portfolio of award-winning wines crafted from premium California fruit.

Vivian’s training spans Santa Rosa, Russian River Valley, and Washington—but her philosophy is rooted in doing the right thing, even when it costs more. “Every bottle should tell a story and do some good,” she says.

The estate cottage is available for overnight stays—perfect for guests looking to unwind among the vines.

JOIN THE CLUB

Three wine club tiers designed for different lifestyles. Tasting experiences start at just $15 per person.

WHAT’S HOT

Rosé of Charbono, our light red estate Cabernet Franc, and a solid lineup of award-winning wines crafted with integrity in the heart of Lodi wine country.

WOO GIRL!

OAK FARM Vineyards

WHERE HISTORY, HOSPITALITY, AND FAMILY COME TOGETHER

Nestled on 70 acres of lush vines and towering oaks near the Mokelumne River in northwest Lodi, Oak Farm Vineyards is more than just a picturesque estate—it’s a thriving family affair rooted in legacy and love. Originally established in 1860 by William DeVries, the property still boasts the original colonial-style home and redwood barn, tying the past beautifully to the present.

The Panella family, thirdgeneration California farmers, purchased the estate in 2004 and replanted 60 acres in 2012 with 14 grape varietals including Chardonnay, Barbera, Sangiovese, and Fiano. Today, husband-and-wife duo Danny and Heather Panella run the winery with dedication and heart. Danny, who oversees vineyard operations and winemaking, works alongside Heather, Oak Farm’s general manager and organizational powerhouse. Together, they’ve cultivated a space that balances top-tier wines with warm, welcoming hospitality.

Their chemistry is part of the

winery’s charm. “We each run different parts of the business, so we’re able to work all day, then go home and leave work behind,” Heather says. Weekly date nights help keep the connection strong—a secret to their 10-year marriage and business success.

Guests can enjoy a hosted Tasting Bar Experience or indulge in seasonal food pairings crafted by Chef Lacey. The expanded menu, introduced in 2024, emphasizes local ingredients that perfectly complement the winery’s French- and Italian-style offerings. Current standouts include the estate-grown Fiano, a crisp white with citrus and vanilla notes, and the bold Petite Sirah, aged 19 months in French and American oak.

Even Danny’s mother, Dorothy, remains involved, lending her design talents to the tasting room and grounds.

Whether you're strolling the scenic estate, sipping a red on the patio, or enjoying a perfectly paired meal, Oak Farm Vineyards invites you to slow down and savor every moment.

WINE & DINE

DON LUIS Mexican Restaurant

AUTHENTIC MEXICAN COMFORT, STRAIGHT FROM THE FAMILY KITCHEN

At Don Luis Mexican Restaurant, every dish tells a story—crafted from cherished Cuate family recipes passed down through generations. From the savory torta Cubana to the sizzling Three Amigos fajitas, the menu is a celebration of bold flavors and comforting classics. Even the soups are something special, made from scratch with rich, homemade stocks and served with warm, fresh tortillas.

Each plate is thoughtfully prepared to impress, blending traditional spices and unique flavor profiles that evoke the warmth of a home-cooked meal. And let’s not forget the bar— home to an impressive lineup of seasonal, rotating cocktails that

perfectly complement your meal.

“We welcome everyone,” says owner Alex Cuate, reflecting the restaurant’s family-friendly, communitydriven spirit.

INSPIRED BY:

Generations of Cuate family recipes and traditional Mexican hospitality

MAY WE SUGGEST:

The Poblano Chile Rellenos—two fire-roasted poblano chiles stuffed with creamy jack cheese, wrapped in a light, fluffy egg batter, and served to perfection.

EL CHILANGO CHIDO

2535A Pacific Ave., Stockton (209) 808 5075 WINE & DINE

EL ChilangoChido

A MEXICO CITY-INSPIRED TACO EXPERIENCE

Cuahtemoc “Cuate” Rivera, the culinary mind behind Don Luis Mexican Restaurant, is bringing a bold new flavor to Stockton’s Miracle Mile. Inspired by his Mexico City roots, Cuate’s latest venture—El Chilango Chido—pays homage to the vibrant street food culture of the capital, with a special focus on tacos de guisado: comforting, home-cooked dishes served taco-style.

Swing by for a mouthwatering fusion of Mexican and American breakfast options, or stop in at lunch for a plate of signature tacos paired with rice and beans. Whether you’re in the mood for a casual bite or a taste of tradition, this spot delivers the flavor and soul of Mexico City right here in the Valley.

DON LUIS

5940 N Highway 99, Stockton (209) 931-9163

donluisrestaurant.com

INSPIRED BY:

Cuate’s Mexico City roots and fast-paced urban culture

COMING SOON:

Late-night hours—perfect for satisfying those post-dinner taco cravings.

MAY WE SUGGEST:

Try the taco de costilla—tender ribs simmered in a rich morita and tomatillo sauce, tucked into a warm, handmade tortilla. With a spread of accompaniments, every bite becomes your own creation.

BE A PART OF SOMETHING TIMELESS

Give Your Business

The Results It Deserves!

WINE & DINE

FRESH FROM the valley

SERVED WITH WARMTH AND TRADITION

Nestled in the heart of Woodbridge, the Woodbridge Inn Steakhouse has long been a culinary treasure of the San Joaquin Valley. With its rustic charm, hearty steaks, and fresh seafood, this local favorite blends old-school comfort with the richness of California’s seasonal bounty.

Sesonal dining here is especially vibrant. The menu highlights the valley’s freshest fruits, vegetables, and meats, sourced from nearby farms and ranches. Each dish tells a story of the region’s agricultural heritage, offering guests a true taste of the land and its traditions. From perfectly grilled steaks to crisp garden vegetables, the flavors shine with quality and freshness.

The Woodbridge Inn Steakhouse also boasts a carefully curated wine list, featuring regional selections that pair seamlessly with every course. Whether you’re enjoying a seasonal cocktail, raising a glass of local wine, or savoring a classic steak dinner, the experience is crafted to celebrate community and flavor.

With its inviting atmosphere and timeless appeal, the Woodbridge Inn Steakhouse is the perfect setting for both everyday gatherings and milestone celebrations. Whether you are sharing a casual evening or toasting a special occasion, every visit promises warmth, flavor, and a sense of community.

Papapavlo’s Bistro & Bar

ELEVATED DINING WITH CONTINENTAL FLAIR

Papapavlo’s Bistro & Bar is a destination for food lovers who appreciate bold Continental flavors, upscale ambiance, and warm, family-style hospitality. With two vibrant locations— one in Stockton’s Lincoln Center and the other in the heart of downtown Lodi—Papapavlo’s brings an elegant yet approachable twist to continental cuisine across San Joaquin County.

The Lodi bistro impresses with an open-air plaza featuring cozy fire pits, soothing water features, and chic patio seating—ideal for date nights, celebrations, or leisurely lunches. Inside, guests are greeted with polished interiors, a lively bar, and attentive service that matches the upscale menu.

Meanwhile, the Stockton location—a long-standing favorite at Lincoln Center—offers the same signature dishes in a warm and inviting atmosphere that locals have loved for years. With its spacious dining room and full-service bar, it’s perfect for both casual gatherings and special occasions.

The menu showcases the best of land and sea: from grilled artichokes, creamy hummus, and crispy calamari, to charbroiled steaks, succulent lamb chops, fresh seafood, and flavorful gyros. Each dish is crafted with fresh ingredients and Mediterranean flair.

And don’t skip dessert—favorites like baklava cheesecake and chocolate silk mousse are crowd-pleasers for a reason.

Whether you're dining in Lodi’s scenic downtown or Stockton’s bustling Lincoln Center, Papapavlo’s delivers refined cuisine, stylish settings, and an unforgettable culinary experience.

HABANERO Hots

WHERE BOLD FLAVORS MEET SPICY FUN

Craving bold, satisfying Mexican food with a kick? Habanero Hots in Lodi delivers just that—and more. Known for its spicy flair and hearty portions, this longtime local favorite blends comfort food with south-of-the-border attitude. The vibrant, welcoming vibe makes it perfect for family dinners, casual nights out, or catching up with friends over margaritas and chips.

One must-try from their not-so-secret secret menu is the Mexican Pizza—a crave-worthy creation featuring crispy flour tortillas layered with seasoned ground beef, beans, melted cheese, tangy ranchero and roja sauces, plus sour cream, fresh guacamole, and a sprinkle of cotija cheese. It’s a flavor bomb that’ll keep you coming back.

And there’s plenty more to tempt your tastebuds. From sizzling fajitas to crispy chimichangas, the menu is loaded with classics and house favorites. Weekly specials and ice-cold drinks— including a wide variety of margaritas—make each visit feel like a celebration.

Hot Tip: Don’t leave without trying the Taco Tenjeno, a Texassized flour taco brimming with rice, beans, beef, lettuce, cheese, and tomatoes. It’s big, bold, and downright delicious.

1024 E. Victor Rd., Lodi (209) 369-3791, HabaneroHots.com

HABANERO HOTS

WINE & DINE

BE A PART OF SOMETHING EXCEPTIONAL

Give Your Business The Results It Deserves!

WINE & DINE

BUD’S SEAFOOD Grille & Bar

A TASTE OF THE COAST IN THE HEART OF THE VALLEY

Craving fresh, flavorful seafood in San Joaquin? Head straight to Bud’s Seafood Grille & Bar—where coastal charm meets Central Valley hospitality. A local favorite for more than three decades, Bud’s continues to earn the title of “Best Seafood Restaurant” year after year.

Start with a cocktail from the fully stocked bar. Then dive into a menu packed with variety—from classic seafood staples like salmon, shrimp, calamari, specialties like Bud’s Beef and savory Chicken Marsala along with large selection of delicious salad entrees! The fish & chips is excellent and the the clam chowder is simply the best! Whether you're a seafood lover or in the mood for something different, Bud’s has something to satisfy every craving.

INSPIRED BY: Bold seafood flavors with a local twist

MAY WE

SUGGEST:

The crowd-pleasing Fish & Chips—crispy, golden-battered Pacific cod served with fries and a side of creamy coleslaw.

WINE & DINE

DAVID’S Pizza

SAN JOAQUIN COUNTY’S BEST PIZZERIA SINCE 1993

Since opening in 1993, David’s Pizza has been fiercely dedicated to crafting the best pizza in town, earning the title of San Joaquin County’s favorite pizzeria. From day one, the focus has been on using locally sourced ingredients, fostering a warm, family-friendly atmosphere, and delivering unbeatable quality with every pie

Every day, dough is made the old-fashioned way—hand tossed in-house — and topped with David’s signature sauce and the finest mozzarella cheese. Whether you choose one of the beloved signature pizzas or build your own, expect fresh, generous toppings and a perfect golden-brown finish from the brick oven

David’s offers both Quail Lakes Dr. and Hammer Lane locations for dine in, pickup, or delivery. The Stockton Hammer Lane location delivers everything David’s is known for—casual, friendly service, a welcoming environment, and consistent quality—even for those ordering by phone from home . With every slice, meal, and memory shared, David’s continues to serve as a community cornerstone for pizza lovers across the region.

ALL ABOUT Olive Oil

LODI PRODUCERS TALK WHAT MAKES LOCAL EVOO SPECIAL

BY NORA HESTON TARTE

CALIFORNIA LOVE

California’s Mediterranean climate is responsible for the state’s standout olive oil industry. Olive trees thrive in the hot climate because the fruit need long stretches of warm weather to ripen well, as well as cool winters to reset the plants. The lack of spring frosts also ensure the best tasting products.

California was at the center of the olive oil renaissance in the 1990s and today about 95 percent of all U.S.-grown extra virgin olive oil, or EVOO, hails from The Golden State. While European countries grow plenty of their own olive oils—Spain is the world’s top producer, accounting for 40% of annual yields—California is known for its

diversity, growing more than 75 varieties of extra virgin olive oil, and mixing in other agricultural outputs to create fun seasonal flavors like chili, lemon, and orange. California is also in the conversation when it comes to the world’s best EVOO producers, with Italy, Spain, and Greece amongst its best competition.

While olive oils ripen at different times of the year depending on olive type and microclimate, late fall is the most robust harvest season. Olive oil is grown mostly in seven distinct regions, with the Central Valley being one of them.

LODI LOCAL

Many benefits come from focusing on local. Olive oil tastes best and packs more nutritional value when it’s picked at peak ripeness and rushed to an olive mill for immediate processing without the use of added heat.

“At Corto, we harvest olives in the Fall when they turn from green to violet, which is their peak of freshness and flavor. The olives are cold-extracted within hours of harvest at our mill in Lodi, California, then stored in climate-controlled cellars and packaged to minimize exposure to light, heat, and air,” says Cliff Little, the President of Corto Olive Company. “This process preserves the natural aroma, taste, and

nutritional properties. In contrast, much of the olive oil available in retail is made from overripe or fallen fruit harvested months later, which compromises freshness and flavor.”

In order to process as much olive oil as Corto does, over-the-row harvesters gently remove olives from the trees. The fruit is then cold-extracted in an olive mill on the same day it is harvested and the oil is stored in temperaturecontrolled stainless steel tanks until packaged in boxes and darkglass bottles to lock in flavor.

“This approach ensures the oil retains maximum freshness and is protected from oxidation caused by air, heat, and light exposure,” Cliff says.

Olive Drop Olive Oil is a smaller producer of California olive oil, but they use much of the same practices as larger Corto. One of the main differences is that Olive Drop hires 28 people to handpick their harvest. The same standard of ripeness is paramount, looking for fruit that is purple to the pit. Then, they rush it to be pressed and processed on the same day. This practice keeps the final product’s integrity of both freshness and aroma. And Olive Drop is additionally certified organic.

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As a smaller operation, Olive Drop harvests 352 trees—many 100+ years old—over five acres on a family-owned property. Most of their olive oil is sold locally at places like Fiori’s Butcher Shop, Payless Market in Lockeford, and the Lodi Wine Visitor’s Center. Much of their annual yield sells at local farmer’s markets and events held at the Sargent Road property.

As a smaller production, purchasing their own equipment is cost prohibitive so Olive Drop uses a facility in Modesto in order to stay nearby, limit drive time, and maintain the freshness Lodi olive oil is known for.

“Freshness is everything in [producing] high-quality olive oil. Picking the olives and rushing them to the mill for processing is planned months in advance,” says Christine Moulton of Olive Crush Farms in Lodi. “This ensures that the fruit is processed within hours of harvest.”

All three of these producers create

“cold pressed” olive oil, and that term is very important. It refers to the production method used to craft the oil, never introducing heat to the process. According to Moulton, this practice maintains the oil’s integrity. “Refining olive oil is done to salvage poor quality olive oils to make them palatable,” Christine explains. That certainly isn’t needed with local producers who work to pick and process at optimal times. “[Using heat] also reduces the nutritional benefits of olive oil,” she warns.

The term EVOO isn’t just for marketing. Instead, EVOO refers to the highest quality olive oil available, made from the first pressing of olives. And “extra virgin” is a grade of olive oil, which has to be certified by the state of California. Largely, EVOO has low levels of free oleic acid. If you have more than 2% in your product, it’s considered inedible.

“As olive oil producers, we send our oil out for lab analysis to ensure our oil is of the highest quality and can carry the words ‘extra virgin’ on the label. When we enter our oil for culinary

competitions (including the California State Fair), we must include that lab analysis with our oil for testing,” Christine explains. “California testing criteria for extra virgin is among the strictest in the world. We, as olive farmers, are proud to produce a California Extra Virgin Olive Oil that has been tested against impurities to this minute level.”

BACKYARD EDUCATION

The 20th century olive oil boom was created by health conscious individuals looking to return to the practice of crafting homemade olive oils. And with so much of Lodi permeated with olive trees already, it sometimes fell on local homeowners to return the plants to their former glory.

Getting an education in olive oil production is easier with the UC Davis Olive Center in your backyard. The Moultons started growing olives in 2015 with little knowledge of the industry. They became regulars at Olive Center events for growers/ millers. They also turned to Kris and Alan Mangini from Mangini Ranch Olive Oil. “[They] were instrumental in teaching us best practices in the production process. Every olive grower we have met has become our collaborative family. We get together and talk about the same things. Most of all, we enjoy being an integral part of eating well, drinking well, loving family, and enjoying every day,” Christine says.

Karen also took courses at UC Davis when she began Olive Drop. She even tagged in some farmers who had been working the land since 1935 to learn the best way to grow and produce olive oil on her five-acre plot.

HOMETOWN EXPERIENCES

Olive Crush Farms opened a School Street storefront in 2019 as a way to integrate into the community. Already a local olive oil producer, the store not only sells their products, but olive oil from other nearby producers as

Open 9am-9pm Sun.-Thurs. 9am-10pm Fri.-Sat. * Serving Breakfast 9am-2pm

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well as gift items. “It had always been my dream to retire from my corporate work life and create a place where you could buy gifts that were created within the community: things that you couldn't find just anywhere and that were made from the heart by passionate people,” Christine says. “Shopping local is important for downtown businesses. I feel that albeit ‘oldfashioned’ in today's convenient on-line shopping environment, we should continue to give unique heart-felt gifts from an eclectic shop that still wrap customer's purchases in tissue paper with care while catching up on kids, parents, life.”

Olive Drop opens its property to the public through appointment only visits.

“We’re not commercialized at all,” says Karen, adding the family loves getting phone calls asking to tour the property and have a picnic on the grounds. They are dog friendly and family run. Her grandkids—in their teens and early 20s—even compete to see who can get the most praise from customers.

“We really enjoy the people coming onto the dirt and seeing what we do,” Karen says.

If interested, visitors can even volunteer to help with harvest and bottle and label their own olive oil.

On the first Saturday of November and December, Olive

Drop hosts Christmas at the Barn bringing in 60+ vendors for a full day of exploration and community building. In 2005 when Karen’s family started the event, 300 people showed. Last year, they welcomed 1,500.

SEASONAL FLAVOR

Different types of olives produce different flavors for olive oil. Olive Drop, for example, uses Mission and Frantoio trees. Much of the uniqueness, however, comes from mixing in other agricultural outputs. Unlike wine, which can carry the aromas and flavors of other fruits simply based on growing practices, soil, and grape type, olive oils actually include other ingredients to create flavors.

At Olive Drop, Karen says they cut up Meyer lemons or oranges and throw them into the press with the olives in order to produce seasonal flavors. Throughout the year they sell lemon, orange, garlic, basil, rosemary, and chili olive oils. While the weather is still warm, she suggests dressing chicken salad with the lemon or orange varieties or using the orange olive oil as a substitute for canola oil in brownie or chocolate chip cookie recipes. “The orange really pops with the brownies [and cookies],” she says.

From Corto, Cliff recommends purchasing a Chef’s Essentials Kit, which includes TRULY® Extra Virgin Olive Oil and Stanislaus Piccolo® Datterini Baby Plum Tomatoes. “The kit is designed to make

fresh, high-quality ingredients accessible to home cooks,” she says. It can be purchased on Corto’s website or on Amazon.

A limited-edition Agrumato-Method Olive Oil two-pack is coming in September, as well. The pack will include brand-new flavor Lemon Verbena and Calabrian Chili Olive Oil. “These seasonal oils are produced by crushing freshly harvested California olives with either lively Calabrian chilies or fragrant Lemon Verbena leaves, then cold extracting them to capture bright, distinctive flavors,” Cliff shares. She suggests putting the Calabrian Chili Olive Oil on savory dishes such as eggs, pizza, and roasted vegetables or into cocktails like spicy margaritas. The Lemon Verbena Olive Oil enhances sweets and should be drizzled over granola, yogurt, olive oil cakes, shortbread, and ice cream or custards. Christine suggests using oils either delicate or medium in flavor intensity in warmer months, such as arbequina or mission olive varieties and trading darker balsamic for a white fruit-flavored balsamic vinegar instead. “This is also a great time to branch out and use olive oil and balsamic in unconventional ways, like drizzled over ice cream or cottage or ricotta cheese, in a milk shake, a shrub cocktail. or as staples in your barbecue marinades.”

LODI FAIRFIELD INN & SUITES MARRIOTT

EXPERIENCE LODI WINE COUNTRY - TRANQUIL ROOM WITH MEETING & EVENT SPACES THAT INSPIRE

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END-OF-SUMMER PROMOTIONS FOR ALL TYPES OF EVENTS —WEDDINGS, REUNIONS, TEAM PARTIES & MORE! LET OUR TEAM MAKE YOUR EVENT SEAMLESS, MEMORABLE, AND STRESS-FREE. FOR INQUIRIES, PLEASE CONTACT: SALES@DIEDEHOSPITALITY.COM OR CALL 209-642-1397 TODAY!

Getting Figgy With It

 BY SUZANNE LEDBETTER

One of my fondest childhood memories remains playing in a dusty fig orchard during the sweltering summers of the San Joaquin Valley. My childhood home in Fresno sat directly across the street from several acres of fig trees

and we often found ourselves running amongst the gnarly branches filled with the sweet nectar of the gods—figs. Each year, we eagerly anticipated the soft-ripening morsels falling to the ground. Basically, if the fruit hit the dirt, it was fair play, and we could sink our teeth into the soft, fleshy fruit. If it was still on the tree, it was forbidden. Fast forward a couple of decades when I settled in Lodi. I was distraught wondering if I’d ever see fresh figs again. To my delight, there are a handful of local farmers cultivating

figs. I consider them a San Joaquin delicacy lost in the sea of nut trees and vineyards that blanket our local landscape.

The joy of locally grown, fresh figs is divine. Their perfectly sweet and delicate flesh is ripe with flavors of honey. With a firm flesh and soft center, figs can be eaten whole, including the skin. They can be devoured raw, broiled, baked, roasted, preserved, or even fermented. So do yourself a favor and pick up a basket or two of figs the next time you see them at your local farmer’s market.

STUFFED FIGS

INGREDIENTS

8 figs

8 oz. goat cheese

1 tbsp. honey

¼ tsp. garlic salt

1-2 tbsp. balsamic vinegar

¼ c. sliced almonds

1 tsp. fresh sage, chopped

DIRECTIONS

Quarter figs leaving stem intact. In a small bowl, mix goat cheese, honey, and garlic salt. Spoon one teaspoon into each fig. Broil for five minutes. Remove from oven, top with balsamic vinegar, sliced almonds, and fresh sage.

GRILLED FIG

SALAD WITH BURRATA AND PROSCIUTTO

INGREDIENTS

8 oz. prosciutto

8-10 figs, halved

6 c. arugula

½ c. burrata

1 c. candied walnuts

3 tbsp. balsamic vinegar

¼ c. extra virgin olive

Juice of half a lemon

½ tsp. sumac

Salt and pepper to taste

Sea Salt

DIRECTIONS

Slice figs in half and set aside. Using a large bowl or platter, layer arugula, prosciutto, figs, and walnuts. Sprinkle lemon juice, salt, and pepper, toss to combine. Place burrata over salad, sprinkle with sea salt and sumac. Drizzle Calivirgin balsamic vinegar and olive oil over top.

BAKED FIG CROSTINI

INGREDIENTS

8 oz. sliced bread

8 figs, halved

½ c. crumbled gorgonzola

1/3 c. pistachios

2 ½ tbsp. hot honey

1 tsp. fresh thyme

1 tbsp. olive oil

Salt and pepper

DIRECTIONS

Line sheet pan with parchment paper and set oven to 400 degrees. Slice sourdough baguette into ¼-inch slices and brush with olive oil. Bake for five minutes. Remove crostini from oven and top with one tablespoon cheese and two fig halves and sprinkle with salt and pepper. Bake for an additional five minutes or until cheese melts. Remove from oven, garnish with fresh thyme and hot honey.