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LODI IS CRUSH-ING IT THE TRUTH ABOUT CRUSH

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WITHSTANDING THE TEST OF TIME

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Contents Features

SEPTEMBER 2026

21 LODI IS CRUSH-ING IT

The truth is crush—the process in which grapes are squeezed into juice after picking—is unpredictable. Mother Nature plays a vital role in determining when grapes are ready to be plucked from the vines, and the winemakers have to pay close attention as to not miss their window. BY NORA HESTON TARTE

21 44

44 NEXT GENERATION FARMERS

Whether the farm was inherited or a love of something simple pushed locals to start their own ventures, a new generation of farmers is taking over San Joaquin County. And while this turnover has always happened—older farmers have retired and often left their enterprises to their kin—in the face of climate change, economical differences, and farming technology, business in agriculture isn’t the same as it once was. BY NORA HESTON TARTE

72 WINNING WINES

Several Lodi wines were recognized at the 2026 California State Fair Commercial Wine Competition in spring, including six that achieved the competition’s highest honor. BY NORA HESTON TARTE

SEPTEMBER 2026

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d n a l r e ev

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Contents SEPTEMBER 2026

THE 209

24 A MASTERPIECE 100 YEARS IN THE MAKING The Stockton Symphony celebrates 100 years 28 STOP WHINING Life's too short to complain about everything

SEPTEMBER 2026

30 ZIN CITY The Lodi AVA was built on Zinfandel 32 SIP HAPPENS When wine tasting goes wrong

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34 HARVEST SEASON EXPERIENCES WORTH THE DRIVE Where to go and what to do during this time of year 38 CALENDAR What to see and do this month

42 WHO ARE THE STOCKTON CRUSADERS? The Port City welcomes a professional arena football team

38 IN EVERY ISSUE 18 PUBLISHER’S NOTE 56 DINING GUIDE

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from the publisher

A SEASON TO SAVOR

WINNING WINES

NEXT GENERATION FARMERS

SEVERAL LODI WINES SHINE

A NEW CROP OF FARMERS

rom unforgettable food festivals to the next generation of innovative farmers As summer gives way to cooler evenings and harvest season begins, San Joaquin County comes alive with the sights, sounds, and flavors that make our region so special. Vineyards are buzzing with activity, farmers are preparing for one of the busiest times of the year, and local restaurants are showcasing the incredible bounty grown just beyond their kitchen doors. It is a season worth celebrating. This issue is our annual tribute to the food and wine that have helped define San Joaquin County for generations. Whether you're a lifelong local or discovering our region for the first time, there has never been a better opportunity to experience the amazing culinary scene right in our own backyard. September's calendar is filled with wine tastings, food festivals, harvest celebrations, and community events that invite you to slow down, gather with friends, and savor everything our county has to offer. Every stop tells a story of passion, craftsmanship, and community. Of course, great food and wine begin long before they reach our tables. That's why we're especially excited to spotlight several of San Joaquin County's Next Generation Farmers. These young innovators are blending tradition with technology, sustainability, and fresh ideas to help shape the future of agriculture. Their commitment to preserving our farming heritage while embracing new techniques ensures that San Joaquin County will remain one of California's agricultural leaders for generations to come. As you flip through these pages, we hope you'll be inspired to venture out, try a new restaurant, visit a winery you've never explored, attend a harvest event, or simply appreciate the remarkable people who work tirelessly to produce the food and wine we enjoy every day. Here's to celebrating the harvest, supporting local businesses, and raising a glass to the hardworking farmers, winemakers, chefs, and families who continue to make San Joaquin County one of California's most delicious destinations. Enjoy the issue, and we'll see you around the table.

LODI IS CRUSH-ING IT THE TRUTH ABOUT CRUSH

MAGAZINE

SEP OCT

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SUBSCRIPTIONS Subscribing to San Joaquin Magazine ensures that every month you will receive our latest edition right in your mail box. Although we distribute copies to hundreds of area pickup locations, our publication is in high demand and locations often run out quickly. 12 ISSUES FOR ONLY $9.95 (12 ISSUES), OR $14.95 (24 ISSUES)

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the TRENDS | PEOPLE | CULTURE | STYLE

LOCALS WE LOVE

Lodi is Crush-ing It HARVEST SEASON IS IN THE AIR  BY NORA HESTON TARTE / D MIGUEL BARAJAS

rush season started early this year, with some varietals picking in July. The reason? An unseasonably warm spring. The warmer weather early in the year led to a premature budbreak, which starts the ripening process. The truth is crush—the process in which grapes are squeezed into juice after picking—is unpredictable. Mother Nature plays a vital role in determining when grapes are ready to be plucked from the vines, and the winemakers have to pay close attention as to not miss their window. SJMAG.COM

| SEPTEMBER 2026 21

upfront209 At Oak Farm, the team works with more than 20 grape varieties. Typically, picking starts in the evening and runs through the night. At Acquiesce Winery, Christina Lopez, the property’s winemaker, says 3 AM is their official start time. Picking when it’s cool ensures the grapes have enough acidity and are chilled coming into the crush pad. This schedule also keeps workers out of the sun during the hottest part of the day. “When you drive through the gate to get to our tasting room, the first thing you see is our crush pad so you may catch a glimpse of fruit coming in on a truck and being dumped into the hopper from time to time,” Faryn says.

AN UNOFFICIAL LODI HOLIDAY

MORE THAN A LITTLE CRUSH Faryn Schatz from Peltier Winery & Vineyards, says the team tests sugar levels to determine the best time to pick. This year, they started picking sauvignon blanc the last week of July. “Grapes used for sparkling are picked first, then whites, followed by reds,” Faryn says. “We like dry wines so we tend to pick our white wines on the earlier side when sugars are low and acid is higher to maintain a fresh style.” At Michael David Winery, crush kicks off an intense schedule with production running literally 24/7. There’s a lot of organization that goes into the process, with workers separating each varietal into different blocks before it’s crushed. Jenny Sousa from Michael David says this year is the earliest she has seen crush begin, with a sparkling that was picked on July 13.

SEPTEMBER 2026

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While winemakers determine the start of crush by the nuances in the fruit, locals may see other signs the season is “Common beginning. “The end ofbuckeye the last “Locals are butterflies to press load—itbegin represents attuned to the out end in of crush, and come late spring, harvest time; the feeling of freedom, country roads migrating north. By accomplishment and are busier with summer some have likely satisfaction in saying, ‘We tractor traffic, landed in the Central the high-pitched survived harvest again,’” sound of harvesters Marilia says. Valley.” throughout the day and night, and the smell of picked vines “The fruit is sent directly to press where encompasses the air,” Christina we then manage the juices through various says. “I’d say this is the best time for press cuts and then make determinations of consumers [and] visitors to get out to what is deemed our best to ferment alone tasting rooms in Lodi for an authentic and what can combine,” says Jenny. “Our harvest vibe.” white wines will ferment low and slow and Getting stuck behind one of those take approximately one month for primary bumbling tractors is practically a Lodi fermentation. After the white grapes are rite of passage. And, if you look closely, brought in and pressed out, the red varietals you may notice bare vines, indicting are not too far behind.” that fruit has already been picked. All of the fruit is de-stemmed and crushed “In regard to our winery, you can see before sitting in fermentation tanks for about part of the crush pad from the front a week when sugars convert into alcohol. patio of our tasting room. People can After that, the focus is on evaluation, deciding totally see more movement and hear which wines need more time and which are more noise during this time,” says ready for barrel. Inside the cellar, racking and Marilia Nimis-Schrader, winemaker at juice transfers are happening in addition to Oak Farm Vineyards. “I think everyone tweaking and perfecting blends. should visit Lodi during this time. If you Peltier staff picks across 1,000 acres over a are lucky, you may find a winemaker two-three month period. “It’s challenging when who'll show you the crush pad… and multiple vineyards are ready to be harvested at let you see firsthand… how much work the same time,” Faryn says. goes into a glass of wine.”

SJMAG.COM

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upfront209 ARTS

A Masterpiece

100 Years in the Making

THE STOCKTON SYMPHONY CELEBRATES 100 YEARS OF MUSIC BY NORA HESTON TARTE // D BANK OF STOCKTON  BY

anlio Silva was born in Italy. He grew up in Chiavari often performing at local businesses with his brother and graduated from the Conservatory of Chiavari. The family were talented musicians and music reverberated through their bodies. It seemed the Silvas were entranced by rhythm, making music whenever they could. Manlio brought that melody with him to the states, after relocating from Genova to Stockton. A pharmacist by day and a conductor by night, he founded the Stockton Symphony in 1926, just more than a decade after opening Genova Pharmacy in

SEPTEMBER 2026

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1915, alongside his brother Tullio. While Manlio is credited with starting the symphony— the vision was his—it was a family affair. Tullio played the cello and other family members participated, too. His niece, Francesca Vera, recalls the early days of the Stockton Symphony fondly. She would walk to the performances with family, help set the stage, and attend dinner parties afterward. The very first orchestra performance by the Stockton Symphony took place in May 1926 and by October, the inaugural season of the Stockton Symphony was underway at California Theater.

A PARADE OF DEDICATES MAESTROS Manlio served the Symphony until his death on opening day of the 1958 season. After him, there were several conductors that took over for short periods, including Horace Brown, Fritz Berens, and Ralph Matesky. It wasn’t until Maestro Kyung-Soo Won in 1967 that the Symphony enjoyed another storied music director. “During his tenure, the Symphony developed from a community ensemble into a fully professional orchestra of metropolitan status, while also expanding its presence in parks, venues, and community events throughout the Central Valley,” says Scott Watkins, chief executive officer of the Stockton Symphony Association. After 27 years, Woo left the Stockton Symphony and in 1995, Maestro Peter Jaffe took the helm. He has led the Symphony ever since. Watkins heralds his artistic commitment, warmth, and range as well as his leadership in both tradition and innovation. “I’m entering my 32nd season and I still love my job— what an honor it is to conduct such an enormously talented

INSPIRING THE NEXT GENERATION

group of professional musicians and to be able to share our music with such a wonderful community,” Peter says. Under each new maestro, the Symphony shifts, but the core values of the organization have not wavered. “What has not changed is the essential purpose of the Symphony: bringing people together through live music. Whether in a school, park, concert hall, or community event, the Symphony has always been about creating shared experiences that inspire, heal, and connect people,” Watkins says. “The Symphony also supports local musicians, contributes to the cultural and economic vitality of the region, and provides a place where people can gather for beauty, inspiration, reflection, and joy. In a time when communities can feel divided, live music reminds us of our shared humanity.”

As much as the Symphony is about enjoying the here and now, the centennial season also reminds the organization of the importance of the future; one task it has always taken seriously is inspiring a new generation of people to fall in love with music. “The mission of the Stockton Symphony is to inspire joy and build community through the magic of music,” Watkins says. “That mission aligns deeply with San Joaquin County because music brings people together across age, background, language, neighborhood, and life experience.” Through classical concerts, pops concerts, family programs, educational performances, community partnerships, student concerts, outreach events, and special collaborations, the Symphony reaches many demographics in Stockton and beyond. Their Steppin’ Out concerts focus specifically on introducing thousands of students to live orchestral music. For many, a Steppin’ Out concert is a first experience with a live orchestra. “We’ve had amazing developments in our outreach and educational programs, continual innovations in diverse programming, and every season we seem to top ourselves in artistic excellence,” Peter says.

THE CENTENNIAL SEASON A beautiful phrase from Francesca Vera captures it well: ‘Music outlasts.’ That is what this centennial represents. Through changing times, economic challenges, wars, pandemics, and moments of uncertainty, the music continues,” – Scott Watkins

Looking back at 100 years is a milestone achievement for all involved in the Symphony. Celebrated as the third longest continuously running orchestra in the state (behind only the San Francisco Symphony and the Los Angeles Philharmonic), it’s a historic event. Watkins, however, also points at the centennial celebration as a sense of responsibility. “The centennial asks us to look forward and consider what the next 100 years of music, education, access, and SJMAG.COM

| SEPTEMBER 2026 25

Dates to Remember Sept. 12, 6 PM 100th Birthday Bash

Oct. 18, 2:30 PM Halloween Spooktacular: Silent Movie: Nosferatu

Nov. 8, 2:30 PM Viva Italia!

Dec. 5 & 6 Holiday Pops: Celebrate the Season

Jan. 28, 2027, 6 PM It’s About Time

Feb. 7, 2027, 2:30 PM Endless Love

March 14, 2027, 2:30 PM Global Getaways

April 3, 2027, 6 PM Beethoven: Symphony No. 9

May 9, 2027, 2:30 PM Mother’s Day Pops: Those Were the Days

community impact should look like,” he says. “For us, this anniversary is not only about remembering the past. It is about building a stronger, more vibrant, more inclusive future for the arts in Stockton and San Joaquin County.” “It’s a fascinating crossroads,” Peter seems to agree. The 100th season of the Stockton Symphony kicked off in June with a sunset performance at Bokisch Vineyards and the rest of the season will focus on concerts, community events, donor and patron gatherings, educational programs, historic storytelling, and partnerships that both honor the past and look to the future. Some of those performances include a 100th Birthday Bash on Sept. 12, an afternoon performance on Nov. 8 of Viva Italia! that pays homage

to Manlio and his family’s roots, two Pops concerts, and plenty more. In July, the Stockton Symphony will celebrate another milestone birthday, this one for the 250th anniversary of the United States of America, in partnership with the City of Stockton at Weber Points Events Center.

STOCKTON SYMPHONY

7400 Shoreline Dr., Ste. 4, Stockton (209) 951-0196 StocktonSymphony.org

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upfront209

VINO

STOP

Whining

LIFE'S TOO SHORT TO DRINK BAD WINE... OR COMPLAIN ABOUT EVERYTHING.  BY THE SJ MAG TEAM

ave you ever gone wine tasting with that person? You know the one. They swirl their glass three times, stare thoughtfully into the distance, and announce they're detecting subtle notes of saddle leather, cedar bark, toasted vanilla, black cherry, and perhaps a slightly damp Labrador retriever that spent the afternoon chasing squirrels. Meanwhile, the rest of us are sitting there thinking, "Tastes pretty good to me." Here's the beautiful thing about wine: despite what some people may tell you, there is no final exam. No one is grading your tasting notes. You don't need a vocabulary worthy of a Shakespearean sommelier to enjoy a great bottle. That's one reason Lodi wine country has become such a favorite destination. Unlike some wine regions where tasting

SEPTEMBER 2026

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rooms can feel as intimidating as a job interview, Lodi welcomes visitors with a refreshing attitude. The winemakers are approachable, the tasting experiences are relaxed, and nobody looks at you funny if your professional wine review consists of, "Yep, I'd drink that again." And if you need proof that Lodi wines can stand shoulder-to-shoulder with the best in California, look no further than the 2026 California State Fair Wine Competition. Michael David Winery's Inkblot Cabernet Franc earned a perfect 100-point score and Best of Show Red honors, while Acquiesce Winery's Grenache Blanc captured Best of Show White. Oak Farm Vineyards and Macchia Winery also brought home prestigious Best of California awards, proving that worldclass wine doesn't require a worldclass ego.

The real magic, however, isn't found in a scorecard. It's found in spending a sunny afternoon with friends, discovering a new favorite winery, sharing stories across a tasting bar, and forgetting about deadlines, traffic jams, politics, social media arguments, and whatever else was bothering you that morning. September is harvest season in Lodi. The vineyards are buzzing with activity, the weather is nearly perfect, and the wine country energy is contagious. It's the ideal excuse to grab a few friends, hit the backroads, and spend the day enjoying one of San Joaquin County's greatest treasures. Because at the end of the day, wine should be fun. And the next time life gives you something to whine about, head to Lodi and replace the whining with wine-ing.

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WINE

ZIN City

THE LODI AVA WAS BUILT ON ZINFANDEL  BY NORA HESTON TARTE

odi is synonymous with zinfandel grapes with many nicknaming the AVA the Zinfandel Capitol of the World. But Zin City wasn’t built in a day. This Italian-born varietal has been growing locally for more than a century.

MOTHER NATURE’S INFLUENCE

“The secret to a good growing season for the Lodi AVA zins are owed to the proximity to the San Francisco Bay Delta watershed,” shares Paul Marsh, Visitor Center manager and Wine Club director at Lodi Wine. “As heat rises in the Central Valley up the Sierra mountain range it creates a convection effect.” That paired with Delta breezes keeps the grapes in peak shape.

100+ YEARS OF LODI ZIN

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Zinfandel growing seasons date back to the Gold Rush when old world cuttings made their way to Lodi in suitcases as people sought fortune. Who knew the real gold would be in those hearty vines? “Lodi had a ton of Italian Heritage,” Paul says. “In Italy, zinfandel was well established as it originated in Croatia where it was called Tribidag. With our near identical Mediterranean Climate, it was right at home.”

And now 40 percent of California’s zinfandel comes from Lodi. The vines harvested today date as far back as the1890s and Lodi boasts more old vines than any other AVA. Paul says the sandy loam soil has a lot to do with Lodi’s reputation in the wine world, finding water easily through the ground. While some vines succumb to nasty diseases like phylloxera, the sandy soil keeps it at bay.

THE FUTURE OF ZINFANDEL

Over the last century+, zinfandel has become more nuanced. You can find jammy and ripe zins, dense and peppery varieties, and acidic lighter bodied versions. As lower-ABV wines become more popular, Lodi winemakers are bringing that element to some zinfandels while others are creating zins that chill well. “Adaptability once again for the heavyweight Champ,” says Paul.

SAN JOAQUIN COUNTY SCHOOL DISTRICTS

255

PUBLIC SCHOOLS & CHARTER SCHOOLS

155,659

STUDENTS ENROLLED IN SAN JOAQUIN COUNTY K-12 PUBLIC SCHOOLS

SUPPORTING SAN JOAQUIN COUNTY STUDENTS The San Joaquin County Office of Education supports and strengthens our communities through education. Scan the QR code to explore our 2026 Annual Report.

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TIPS

Sip

Happens WHEN WINE TASTING GOES WRONG  BY NORA HESTON TARTE

was standing in the tasting room, swirling my glass, when my partner leaned over to me and said, “why does this taste like a bologna sandwich?” And damn, why DID The red in my glass resemble a childhood meal that is anything but gourmet? The man standing next to us must have overheard the conversation. “We call that ‘cured meats,’” he responded. But he wasn’t rude about it. Thirty seconds later he said, “Nope! That’s definitely bologna sandwich.” Wine tasting has long carried a misconception that it is pretentious, that you cannot enjoy good wine unless you

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have the knowledge to back it up. But the truth is, even experienced wine tasters make mistakes. And sometimes it’s not even a true faux pas but simply an experience that comes up when you combine alcohol and the senses. I once favored a wine down in the Santa Margarita Valley from a small production wine maker I’d never been to before. I couldn’t figure out what it was about the red blend that I enjoyed so much, but I thought it was the best pour on the menu. When I questioned the wine host about the barnyard funk I was getting, she admitted it was basically reminiscent of manure. That ruined the next sip for me. Whether you buy a bunch of

wine at your last winery insisting it was the best in the bunch and then realizing when you got home it wasn’t worth the space in your home cellar or you go back through your camera roll after a day amongst the vines only to find about 40 blurry pictures of the same leafy rows, we’ve all been there. And the silly little moments are part of what make wine tasting fun. Whether you’ve swirled the wine right out of your glass, sniffed yourself into a coughing fit, or mispronounced words like “sauvignon” and “cinsault,” you’re not alone. We’re all out here making mistakes—especially two to three tastings in. The truth of the matter is, these mistakes are part of what make the memories, and the people around you probably aren’t judging you as much as you think. Instead of letting the embarrassment creep in the next time you mis-identify what’s in your glass, have a laugh. It’s all part of the experience.

C A R D I N A L L

RISE OF THE DONS

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SIP VINO WITH A SIDE OF PICKLEBALL

The weather this time of year is pretty great for spending in the vineyards, but you can do more than stroll from cabernet to cinsault. Book an hour on the pickleball court at Whitehall Lane Winery, hosted in the winery’s secret garden. Here, you can get competitive or learn the sport (the host spent years as a P.E. teacher and is ready to show you the ropes). When time is up, end with a tasting of the property’s current vintages, all while taking in the property from a double-occupancy swing.

D INGLENOOK

LOCAL

HARVEST SEASON

Experiences Worth the Drive

WHERE TO GO AND WHAT TO DO DURING WINE’S GREATEST TIME OF YEAR  BY NORA HESTON TARTE

e aren’t exactly running low on ways to experience wine in San Joaquin County, but when it comes to harvest season, there are even more adventures beyond county lines. In Napa Valley, the entire season blooms with big ideas and curated events to usher in a new harvest, and with the season kicked off earlier than ever thanks to spring weather patterns, we’re ready to celebrate!

ENJOY CURATED CHEESE PLATTERS AT V. SATTUI

With a professional cheese monger on staff, the autumn board at V. Sattui is packed with season-appropriate combinations. It’s more than a snack, it’s a journey, with each cheese handpicked to bring out the flavors in V. Sattui’s vast wine collection. Can’t get enough? Visit the Mercato, an expansive (and new) market on property, and select some cheeses to take home. Expert Tip: Order the savory smores. These unique combinations of cured meats, cheese, and marshmallow that you toast yourself over an open flame will transform the way you look at the classic campfire dessert.

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BOAT DOWN THE NAPA VALLEY RIVER

You know what pairs nicely with a crisp, local rosé? How about a trek down the Napa Valley River in a private Duffy boat. The smooth sail takes you (and up to five friends) to see the sites. Perch outside with a glass of vino in hand and enjoy the view while your private captain mans the vessel. Expert Tip: Add a sushi or charcuterie board from a nearby Napa restaurant to your reservation.

STOMP GRAPES AT GRGICH HILLS ESTATE

All aboard the Napa Valley Wine Train where you’ll enjoy a multi-course gourmet lunch en route to the winery before taking part in a classic harvest season experience—grape stomping. Get in on the fun and then sip through a festive tasting of organic reserve wines at the estate—only available for a limited time during harvest season.

DINE AT LUXURY STEAKHOUSES

After wine, unwind with a luxury dinner in one of Napa’s premier resorts. The ultra-sexy Boa Steakhouse feels like it was plucked from Los Angeles, and perhaps because it was. Here, velvety smooth red wines from local vineyards pair perfectly with expert cuts of steak and fresh catches at Casa Mani Resort. End any dinner with a sticky toffee pudding dessert. Or, 10 minutes down the road walk into Ember Steak at Meritage Resort & Spa where the sushi appetizers and beef tartare are hard to beat. Of course, you can have a classic land and sea experience, as well, but the appetizers truly set this restaurant apart. Expert Tip: Enjoy a wine flight at Trinitas Cellars on-site before dining.

PLAN FOR A DAY OF TASTING WITH A BIG BREAKFAST

We’re currently obsessed with George & Kins, a diabolical strip mall eatery in Napa that produces oversized applestrudel cinnamon rolls, thick Japanesestyle French toast, humongous slices of chocolate cake, and savory omelets that will keep you fueled throughout the day. It’s the perfect pre-cursor to a day of wine tasting, and the cutest little unexpected gem you ever did see. Expert Tip: Order the French toast; you won’t regret it.

TRADE WINE FOR APEROL SPRITZES AT CLEMENTINE

D SATTUI

If your travels take you to Yountville, book a lunch at Clemetine. The corner restaurant is darling, perfectly embodying that transition from summer to fall with a bright outdoor patio and little clementine motifs. And the menu is ideal for this weather shift. Start with an Aperol Spritz, served up to four on a little spritz tree. Then, order the charcuterie, delivered in a large shell tray and brimming with fresh fruit, pickled vegetables, cured meats, soft cheeses and every other accoutrement you could imagine, including a spoonful of clementine jam. The rest of the menu is a melding of breakfast and lunch that includes savory eggs benedicts with a hint of spice, caviar-topped potato flatbread pizzas and fresh and colorful salads that draw on the bounty of the region’s other main exports.

EMBRACE AUTUMN AT A HISTORIC RUTHERFORD ESTATE

D EMBER

Inglenook is one of the region’s most prominent estates. Owned by the Coppola family, the property is always alive with tastings, tours, and curated dinners. Don’t miss your chance to be in with the in crowd at The Rubicon Release Harvest Party, a ticketed event on Sept. 12 at 6 p.m. During the event (tickets run $300 a piece unless you’re a member), dine with winemakers and cheers to the release of the 2023 Rubicon. Dinner is served in front of the iconic chateau and pumpkins float in the nearby fountain, ushering in the next season. Expert Tip: The property also houses Niebaum-Pennino so you can sneak in an extra tasting without going far. SJMAG.COM

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UNCOVER A HIDDEN GEM IN ON THE ST. HELENA HIGHWAY

Tucked back from the main road is Gamble Estates, this picturesque winery is easy to miss if you don’t know what you’re looking for. Inside the statuesque white house, you’ll uncover high-end vintages you won’t find just anywhere else. The best experience is on the patio, taking in the rows and rows of vines while production is in full swing.

COMPARE AND CONTRAST AT SILVER OAK WINERY

One of the most recognizable estates in all of Napa Valley, you can see the iconic water tower in person before slipping inside for a production tour and tasting. Learn how Silver Oak’s cabernets are made and taste sips of their first non-cabernet varietal, a crisp sauvignon blanc that refreshes the palate before diving in to the deeper reds the label is known for. Book the Cheese Cart Experience with Chef Preeti Mistry (who has appeared on Top Chef) as they pair library wines with small-batch artisan cheeses.

DINE AT ONE OF THE REGION’S NEWEST HOTSPOTS

Matchplay Kitchen + Bar debuted at Silverado Resort so you can grab a bite after playing 18 holes. Even better if you’re staying on site. It’s girl dinner elevated with thick-cut French fries, juicy cheeseburgers, crisp Caesar salads, and decadent desserts. Expert Tip: Pair it all with a glass of champagne.

PLAY WINEMAKER FOR A DAY D CHEF ALEX LOVICK - INGLENOOK

At The Meritage Resort & Spa, the property is hosting Vineyard Camp on Sept. 10. Here, guests are transported to The Wine Foundry and the viticulture team walks everyone through the process from vine to vintage while offering an immersive and educational look at what it takes to make great wine. This event is followed by Winemaking Crush Camp on Sept. 11, 17, 18, 19, 25 and Oct. 1-3. The handson experience hosted by The Wine Foundry's Stuart Ake, invites guests to sort, destem, and crush freshly harvested grapes before getting an education into how fermentation transforms the fruit. Guests can expect to walk away with wine-stained fingers and a renewed appreciation for all that goes into the glass.

CHOOSE YOUR ACCOMMODATIONS WITH CARE

The Embassy Suites in Napa recently got a refresh. Now Casa Mani Resort, the luxury accommodations boast ground floor rooms with private fireplaces open to the communal courtyard, a remodeled pool and over-sized hot tub always ready for guests, two dining concepts on site including Boa Steakhouse mentioned above and Creekside Terrace, a high-end gym, valet parking, and a bar ready to elevate your nightcap with a glass of local wine.

D SATTUI

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Trusted pediatric care, close to home. Back-to-school season brings new friendships, new routines and, often, the spread of seasonal illnesses. If your child requires hospital care, you can count on St. Joseph’s Medical Center’s experienced pediatric team. In our newly enhanced unit, we provide comprehensive inpatient care for children of all ages, combining specialized expertise with a compassionate, family-centered approach to help your child recover as comfortably as possible. So they can return to the milestones, memories and moments that make childhood so special. Learn more at dignityhealth.org/stockton/pediatrics.

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calendar AGENDA

WHAT TO SEE AND DO THIS MONTH

SEPTEMBER 2

Haley Reinhart Tracy Grand Theater, Tracy Acclaimed singer and former American Idol finalist Haley Reinhart brings her soulful voice, jazz influences, and chart-topping hits to an unforgettable evening of live music.

SEPTEMBER 4 TO 6

South East Asian Night Market Wat Khmer, Lodi Experience an evening of authentic Southeast Asian cuisine, cultural performances, artisan vendors, live entertainment, and family-friendly activities celebrating the region's rich traditions.

SEPTEMBER 5 TO 6

Stockton Community Pow Wow University of the Pacific, Stockton Celebrate Native American culture with traditional dancing, drumming, crafts, food vendors, and vibrant regalia during this annual community gathering welcoming visitors of all ages.

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All-Inclusive Wine Tours • Special Events Wedding Transportation • Private Charters

LodiWineTrolley.com contact@lodiwinetrolley.com 209-900-WINE (9463)

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AGENDA

LOCAL FUN

SEPTEMBER 17 TO 20

Lodi Grape Festival

Celebrate Lodi's agricultural heritage with wine, carnival rides, live entertainment, exhibits, delicious food, family attractions, and the region's famous grape-growing tradition. Lodi Grape Festival Grounds, Lodi

SEPTEMBER 5 & 12

RACES AT THE DELTA SPEEDWAY San Joaquin County Fairgrounds, Stockton Feel the excitement as sprint cars battle wheel-to-wheel on Stockton's dirt oval, delivering high-speed thrills, fierce competition, and family-friendly racing action. SEPTEMBER 5

TACO THE TOWN 10K Baxter Park, Stockton Lace up for a festive 10K filled with community spirit, scenic routes, post-race tacos, refreshments, and plenty of fun for runners and spectators alike.

SEPTEMBER 11 TO 13

ANNUAL SAINT BASIL'S GREEK FOOD FESTIVAL Saint Basil's Church, Stockton Enjoy authentic Greek cuisine, pastries, music, dancing, shopping, and warm hospitality during this beloved annual festival celebrating Greek culture and community traditions. SEPTEMBER 11 TO 12

STYLE ELEMENTS CREW 32ND ANNIVERSARY: BACK TO THE ROOTS Stockton Civic Auditorium, Stockton Witness world-class breakdancing, hip-hop culture, DJs, competitions, and performances as Style Elements Crew celebrates more than three decades of artistic excellence. SEPTEMBER 11

ALI SIDDIQ: THE CUSTOM FIT TOUR SEPTEMBER 6

TACO & TEQUILA FESTIVAL San Joaquin County Fairgrounds, Stockton Savor gourmet tacos, premium tequila tastings, live music, entertainment, and festive vibes at one of Stockton's most flavorful celebrations of food and fun.

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Bob Hope Theatre, Stockton Nationally acclaimed comedian Ali Siddiq delivers an evening of hilarious storytelling, sharp observations, and unforgettable stand-up that keeps audiences laughing from start to finish.

SEPTEMBER 12

SEPTEMBER 17

BRIDGERTON GALA

JOURNEY

Tracy Grand Theater, Tracy Step into Regency-era elegance with dancing, themed entertainment, glamorous attire, and enchanting décor inspired by the beloved Bridgerton television series.

Adventist Health Arena, Stockton Rock legends Journey bring their iconic hits, soaring vocals, and arena-filling energy for an unforgettable night of classic rock favorites and timeless anthems.

SEPTEMBER 12

DUELING PIANOS AT BARE RANCH Bare Ranch, Lodi Sing along as talented pianists perform crowd favorites, take audience requests, and create an interactive night of music, laughter, and great wine. SEPTEMBER 12

ANNUAL JAZZ ON THE WATER Weber Point, Stockton Relax along the downtown waterfront while enjoying outstanding live jazz performances, food vendors, beautiful Delta views, and an evening of smooth musical entertainment. SEPTEMBER 12

STOCKTON SYMPHONY: 100TH BIRTHDAY BASH San Joaquin Delta College, Stockton Celebrate a century of musical excellence with the Stockton Symphony during a special concert honoring its rich history and exciting future.

SEPTEMBER 20

ANNUAL CAR SHOW AT OAK FARM Oak Farm Vineyards, Lodi Admire beautifully restored classics, muscle cars, and custom vehicles while enjoying awardwinning wines, food vendors, and a relaxing vineyard setting. SEPTEMBER 26

LOS TIGRES DEL NORTE Adventist Health Arena, Stockton Legendary regional Mexican band Los Tigres del Norte performs its greatest hits during an energetic concert celebrating decades of influential music and unforgettable performances.

UPCOMING UPCOMING AT AT THE THE GRAND GRAND

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Finding Neverland

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Dallas Brass

10.3

Plush

10.9

Clay Aiken

10.22

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upfront209

FEATURE

Who are the Stockton

Crusaders?

THE PORT CITY WELCOMES A PROFESSIONAL ARENA FOOTBALL TEAM  BY NORA HESTON TARTE

n May 2024, Kurt Bryan walked into Greg Pearce’s office and asked him if he wanted to start a professional football team together named the Stockton Crusaders. From there—and over the past two+ years—the idea took form. Kurt is the head coach and Greg the general manager. Together, they are putting together a team that will play in The Arena Football One League (AF1), as a new franchise. AF1 is seen as the premier Professional Arena Football League in the U.S. As the newest franchise, the Stockton Crusaders will play at the Adventist Health Arena beginning in Spring 2027 and a pre-season training camp will

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take place just ahead of the beginning of the season. Now that the team is approved, the Crusaders are gaining momentum. They will start building a team from top players in the Central Valley, California, and beyond in October, pulling both from rostered players that have become free agents and un-rostered players (including those that join the player portal on the website). The pace of the game promises to be fast. “Our fans will enjoy the incredible A-7 Offense, a revamped version of the nationally recognized A-11 Offense,” says Greg, referring to the format as a fast-paced, high-action offense. The rules of the game also differ from the professional and collegiate football we are used to seeing on our television screens with many elements changed

to accommodate a smaller, indoor field but also to increase the pace of gameplay. “The ownership group and executive team for the Stockton Crusaders have received a very warm welcome and embrace from our fans, the Adventist Health Arena, The City of Stockton… local businesses, and media,” Greg says. “We are grateful because [we] realize that we cannot grow the Stockton Crusaders alone.” Fans interested in attending a game can get a head start. Using the ‘Connect With Us’ tab on the website, people can register for tickets, which will officially go on sale after the season schedule is released. The goal, according to Greg, is to make home games “affordable, exciting, and family friendly.”

STOCKTON CRUSADERS StocktonCrusaders.com @stocktoncru

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FEATURE

Generation Farmers

A NEW CROP OF FARMERS ARE KEEPING AGRICULTURE MOVING FORWARD  BY NORA HESTON TARTE / D MIGUEL BARAJAS

hether the farm was inherited or a love of something simple pushed locals to start their own ventures, a new generation of farmers is taking over San Joaquin County. And while this turnover has always happened—older farmers have retired and often left their enterprises to their kin—in the face of climate change, economical differences, and farming technology, business in agriculture isn’t the same as it once was.

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winedine209

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HEARTWOOD FARMS

Franz Eilers & Emma Wade

Heartwood Farms was grown from the experience of a third-generation farmer from Linden, Franz Eilers, and his second-generation farmer partner, Emma Wade, 34. The farm grows mostly walnuts, cherries, and apricots, but also participates in a few smaller diversified crop projects. Emma learned the basics—and then some—growing up in Vermont where her parents ran a small, organic farm (one of the first in the state) as well as a community garden project. While the experiences helped to shape who she is, and she saw firsthand the value of locally grown food, she didn’t originally anticipate a career in farming. Instead, she pursued a love of theatre in NYC and got a job at the Union Square Farmer’s Market where she sold produce, breads, dairy, and meats a few days a week for years to support her craft. Then, girl met boy from a farm in Linden and she rediscovered her roots on the other side of the country. Known as Heartwood today, the farm originated in the 1920s. From there, family members paired up and partnered on continuing the work and eventually Emma and Franz returned to his hometown to do the same. “The responsibility of being a young farmer is a bit too much to really bear or fulfill,” Emma admits. “It is the future of farming — period. Who will grow the food? Will it be you? Can you have a big enough imagination and fortitude to withstand the obstacles? Can you be smart enough to even predict the future?” While Emma and Franz are taking the challenges day by day, being a farmer in today’s world immersed in technology, certified organic operations, regenerative farming practices, and more is uniquely different. “We are interested in a kind of farming where the farmer develops a sensitivity and knowledge of what the crops need through real experience rather than outsourcing to tech,” Emma explains. “Farmers have to have a large skill set, which can be hard to feel like you are good at any of it, but perhaps it is the complexity of the skill set that allows a farmer to understand their operation as a whole and solve problems as they come up.” Despite the natural approach, climate change is a real complexity to the business. Extreme weather events have created new challenges for Heartwood as Emma says every turn of the year brings about a new “gamble and scramble.” “When I hear from people who have been in this farm community for their whole lives say, ‘I’ve never seen a crop this early and I don’t know what it will look like.’ I take note,” Emma says. “It’s quite real, we have losses in extreme weather events and they are very hard to predict. This spring the early heat and rains severely affected our stone fruits.” The choice to embrace organic farming practices is largely personal for Heartwood. The chemicals used in traditional farming don’t only affect the neighbors, but the family living on property, as well. “When we use agri-chemicals or our neighbors do, it’s intimately in our, our family members’ lives, and employees,” Emma shares. “Farming organic produces

a healthier product, less exposure to harmful agri-chemicals for us as farmers and our workers, and as a small farm it has offered us a better price that over time has helped keep us going.” Heartwood is still in the process of expanding on what Franz’s father, John, started in 2008, slowly but surely certifying all of its land. “What gives me hope and interest in continuing transitioning the whole operation to organic/regenerative is connecting and learning with other farmers too as they figure things that do and don’t work,” Emma says. “Organic, regenerative, and the other holistic farming practices we are using including particularly our biodynamic compost system is for me what brings the farmer back to love farming and the consumers interested in what they are eating.” SJMAG.COM

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winedine209 HONEST ACRE

Matt Jones

In a region where farming is often past down from generation to generation, Matt Jones, 37, is a bit of an anomaly. A Lodi native with a love of the great outdoors, Matt became a first generation farmer three years ago when he started Honest Acre with the goal of changing how people look at the existing food system. “I saw that farmers are getting older and that the next generation wasn’t going to pick up the torch and run with it,” Matt says. “I knew that it would seem crazy to think a young man with no farming experience and only one acre could make an impact on how we currently cultivate our soils. I took it as a challenge, I knew it would be tough, but I didn’t realize how much it would really take to be successful.” It is the grassroots process of building a farm that Matt credits with his success. He didn’t have a tractor or other fancy farming equipment to start, so in the early days he says he learned to farm “the correct way”—his words. “Having to do everything by hand forced me to learn the intricacies of life on earth,” says Matt. Matt’s approach to farming also made it easier to embrace agricultural technology. He wasn’t fighting against the way things were always done. Instead, he was paving his own path, and cultivating his own rows, hand in hand with Mother Nature. As a small scale regenerative farm, Matt uses shade cloth to protect produce as climate change raises temperatures and hoop houses in winter to protect the ground from rain. According to Matt, choosing to farm regeneratively is a promise for the future. It is more difficult in the day to day, but it protects the land for generations to come. “We must embrace the challenge and support those who are willing to do this important work,” Matt says. “I have sacrificed all of my time, my

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physical body, and every ounce of my energy to make this farm what it is today.” One of the biggest lessons to be learned from Matt is how to farm on a small scale. You don’t need hundreds of acres, dozens of crops, expensive equipment, and multiple generations of know-how to get started. What Matt is proving with Honest Acre is that anyone can do this kind of work if they only have the drive and a single acre. “I want to be someone that other young farmers look to for encouragement and inspiration that this line of work is a career that you can raise a family with,” Matt says. Of course, it can’t be done without the support of the community. More times than he can count, neighbors have come to Matt’s aid. “Shop local, get to know your farmer by name, take your kids to the farms… My hope is to make a small change in the world, one Honest Acre at a time.”

“I have sacrificed all of my time, my physical body, and every ounce of my energy to make this farm what it is today,” – Matt Jones, Honest Acre

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winedine209

ACQUIESCE WINERY Christina Lopez

Christina Lopez, 37, has more than 12 years under her belt in the wine industry. She’s connected to farming, but she has one very specific crop—grapes. Christina hails from Sonoma County and has honed her craft in Australia, New Zealand, and Washington. In 2021, she took the assistant winemaker gig at Acquiesce Winery, and she’s been on property ever since. “We farm, produce, and welcome customers all on our 18-acre estate; everything happens within an eyeshot of the tasting room, truly farm to table,” Christina says. The winery is known for two main attributes. First is the commitment to white wines, producing lesser-known, white varietals in Lodi. You can also expect to pair those wines with small bites, a cornerstone of the tasting experience at Acquiesce.

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“We aim to be bold and challenge convention, with one example of that being our farming philosophy,” Christina says. “We treat our vineyard as its own ecosystem, utilizing natural systems, not working against them. I find that the fine details matter in the finished product and if I get it right in the vineyard, then my life is easier in the winery.” What Christina has in common with Matt is that she didn’t grow up in this industry. Blessed partially by geographical proximity, it was her own passions that led her to the wine world, leading to acquiring a bachelor’s of science in viticulture and ecology. Tech appears mostly in the vineyards where the team uses soil moisture probes to aid with irrigation decisions, an onsite weather station for real-time, site-specific data, an off-grid solar system to power the irrigation pump, and an electric tractor. Each piece helps create a finished product the team can be proud of while also prioritizing the land. The integrated tech and other daily decisions are sometimes influenced by climate change. Christina refers to it as preparing for the unexpected as extreme weather patterns arise but even-keeled years also happen in between. “As a younger winemaker, I think it’s crucial to have experienced people around you for guidance, advice, and inevitable growing pains,” Christina says. “Wine is a generational career with knowledge passed down, but we live in innovative times. The responsibilities of young winemakers is to bridge that gap and find ways to make them work together.”

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LODI BLOOMS & LINDEN BLOOMS

James Chinchiolo

James Chinchiolo, 46, is a fourthgeneration farmer growing cherries and walnuts over 220 acres in Lodi and Linden. His operation is largely known to the public as Lodi Blooms, offering u-pick cherry services, tours, and community events on property, and Linden Blooms, with a corn maze, pumpkin patch, tractor rides, and a country store open in fall. “We’re small and mighty,” James shares. “I’ve built direct-to-consumer channels to elevate the value of what we grow.” James also sells cherries under Blooms Cherries. James inherited his farm from his father, but his path to becoming a farmer wasn’t a straight line. “I’m fourth generation, and some of my fondest memories are going to work with my dad when I was a young boy. In high school I’d take every chance I could to help out over summer, spring, and fall breaks. But my dad made one thing clear about

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joining the family business: I had to graduate college first and work outside the family operation for at least ten years.” And that’s just what James did, picking up new marketing and sales skills along the way. “The farm I’m running now doesn’t look much like the one “Whatever I do to this soil, I grew up on. We’ve added my kids or whoever comes the direct-to-consumer side, next has to farm it, same the agritourism, and we’ve way I’m farming what changed how we treat the soil pretty dramatically,” says came before me,” James James. Chinchiolo, Lodi Blooms/ Integrating technology into Linden Blooms farming practices takes some of the guesswork out of the day to day. James uses weather stations to determine when it’s the best time to harvest, prepare for weather events, and fine-tune irrigation practices. During the drip and fertigation stage, he uses sap analysis to track potential deficiencies and get ahead of them. Add in a few other technical practices and “the whole growing system is running on measurement rather than habit,” James says. Climate change threatens the colder weather cherry and walnut trees need to perform well, and while tech exists to interfere with the natural process, the most effective solution is to change what you plant. Low-chill cherry varieties offer less guessing in warmer years and walnut varieties are catching up. “It’s a big part of how a warming winter gets managed; you plant for the climate you actually have,” James says. “My honest answer is that the response [to climate change] isn’t one big fix—it’s building a farm with more slack in it.” As a younger farmer, a lot of the challenges James faces are financial. He admits the team has to run leaner than it once did and he has to rely on technology to mitigate risk and get ahead of potential issues. The farm just can’t afford a huge loss due to weather. He also focuses on biological and regenerative practices versus a certified organic farm. “The responsibility part is simple to me. The land will outlast me. Whatever I do to this soil, my kids or whoever comes next has to farm it, same way I’m farming what came before me. So, I try to make the slower, better choice, feed the biology instead of reaching for a chemical. One builds something the next generation can use. The other just gets me through this year. Whether the ground is healthier than I found it is the only scorecard that really matters to me.” SJMAG.COM

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CALRIVER FARMS/CALRIVER PRODUCE Matthew Lucchesi

Matt Lucchesi, 36, is a fourth generation farmer, tilling the same land his family has worked for more than a century in Morada. While Matt has taken over an existing operation, he has also developed the farm to meet today’s market needs, adding direct-to-consumer lines of commerce, prioritizing diversity, and incorporating regenerative farming practices. “I’m always looking for ways to produce more quality crops while building a stronger more sustainable farm for generations to come,” Matt says. CalRiver Farms is a small-scale regenerative farm. Matt emphasizes nutrient-dense produce and direct-to-consumer sales. “We feel that we have been blessed with the opportunity to farm some of the most fertile soil in [the] entire world and it is my goal to make sure the land can continue to be rich in nutrients for generations to come.” Matt took a similar path as many in his position. His life growing up on the farm influenced his practices and instilled a love of the land in him at a young age. After attending college and

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“One of the biggest opportunities we have today as young farmers is the ability to combine generations of knowledge with today’s technology and research,” – Matt Lucchesi, CalRiver Farms/CalRiver Produce

pursuing other ventures, he returned to the farm two years ago with his own vision. “Regenerative farming is the future of sustainable farming. We believe healthy soil is one of the most valuable resources we have, so we’re focused on practices that improve soil biology, retain carbon, build organic matter, encourage biodiversity, and make the farm more resilient over time,” says Matt. “By caring for the soil today we ensure that the land is farmable for generations to come.” Matt also champions supportive tech and works with Kevin Palumbo, the owner of Pacific Fieldworks, a precision agriculture company, where data analysis is used to understand the fields. “While these tools are great, they don’t replace experience. We still spend a lot of time being hands on in the field. The technology simply gives us another layer of information to help us better log regularities and patterns for future plantings and seasons to come.” The regenerative farming techniques also help farmers work around climate change. “By applying regenerative farming practices, we are able to improve soil health as well as water-holding capacity, which helps us be much more sustainable here on the farm in order to combat these ever changing variables in our environment,” says Matt. CalRiver utilizes soil moisture probes, an on-site weather station from a company called CropX, and high tunnels, which shelter crops during shoulder seasons. “One of the biggest opportunities we have today as young farmers is the ability to combine generations of knowledge with today’s technology and research,” Matt says. “By closing the gaps between real life experience and actual data analysis we’re able to make more educated decisions than ever before.” SJMAG.COM

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WINE & DINE

Dine on a

Swine

HABANERO HOTS HOSTS AN ODE TO PORK  BY NORA HESTON TARTE / D MIGUEL BARAJAS

t Habanero Hots, owner John DeNegris, doesn’t let the menu get stale. While favorites are always available at the Mexican eatery, specials are a common occurrence, as well. This summer, he unveiled a new menu insert dubbed “dine on a swine,” a collection of pork-centric dishes chosen to show-off both the quality and versatility of the meat. Think Modelo Pork Tacos with marinated pork carnitas, melted jack cheese, onions, and cilantro or an El Pastor Chop pan-seared and finished with grilled pineapple and pickled red onion. John says one of the more creative items on the menu is the Jerk Pork Fajitas, which carry a bit of a kick. The Jamaican Jerk-marinated pork loin is served with grilled onion, peppers, and habaneros.

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“We like to evolve our menu so we always look for fun and new stuff,” John says. “People are digging [the new menu items].” These specialty menus aren’t new to the HH team. From time to time, they bring limited time dishes to the table in order to keep it fresh, and then they put some of the favorites on the permanent menu. The choices are rounded out with a second iteration of tacos—these ones made with el pastor, grilled pineapple, onion, cilantro, cotija cheese, and avocado salsa— and a Modelo Pork Carnitas Platter featuring slow roasted pork, citrus, garlic, fresh guacamole, sour cream, and tortillas served alongside a cheese enchilada. Every meal is accompanied by rice, beans, and salad. “It’s just some really, really rock solid recipes that we developed,” John says.

So, why pork? “Pork has evolved so much where you can really get some unique [and really good] cuts,” says John. In fact, the meat itself was the inspiration behind the new items. The rhyming name was an added bonus. “We’re always doing something crazy,” John says.

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

1024 Victor Rd. • Lodi 209.369.3791 • www.habanerohots.com

Full Bar Food To Go 180 Tequilas Catering & Banquet Rooms Thank You For VoTing us one oF The BesT Mexican resTauranTs!

We are proud to offer Mexican Food prepared according to recipes handed down four generations!

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WINE & DINE

PAPAPAVLO’S:

Redefining Banquet Rooms in Lodi and Stockton THE RESTAURANT CAN TRANSFORM ITS ROOMS INTO WHATEVER THE SITUATION CALLS FOR REBEKAH MOAN MOAN  BY REBEKAH

PAPAPAVLO’S LODI 223 N School Street, Lodi (209) 625-8677 www.papapavlos.com

apapavlo's Bistro & Bar is proving that a banquet room doesn’t have to just be a banquet room – it can be an event space, hosting everything from a gender reveal party, a bridal shower, and even a wedding. “Our banquet room held a wedding reception, and we were able to create a walkway for the ceremony and reception,” said Papapavlo’s co-owner Jennifer Pappas. “We’ve held all types of events and we allow people to come in to decorate.” Decorations include balloon arches, backdrops, and accessories to decorate tables. Papapavlo’s allows customers to be flexible and

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essentially create the event they want with its various banquet rooms. However, the restaurant’s décor is attractive on its own. In Lodi, one room is carpeted, which is nice for corporate events, whereas another has wood floors and sliding glass doors. And if more light is needed, chandeliers cast all rooms with a warm glow. With two locations in Stockton and Lodi, each Papapavlo’s banquet room can be arranged to suit the needs of the customer. In Lodi, the largest of the five rooms easily seats 100 people. In the Stockton location, the largest of five rooms seats up to almost 100 people. There are smaller rooms as well for more

intimate gatherings – some as few as eight people. “It all depends on what they want to do, if guests prefer to sit down and eat or do a cocktail event around the room,” Jennifer said. It’s not only parties that Papapavlos is equipped to host – each banquet room has a projector and audiovisual capability so customers can host meetings and conferences as well. “Not a lot of restaurants have that,” she said. And while Jennifer and her husband, Andy, could easily charge more for what they offer, they choose not to. “We want to be economical and reasonable prices for our community; it’s one way we can give back to the community that supports us,” she adds.

Andy said, “We want to be the number one destination for banquets because of our size and flexibility. We’re unique, affordable, classy, and have an outdoor plaza with firepits and water features.” And then there’s the food, which is always top-notch.

www.papapavlos.com • papapavlosbistrobar@gmail.com

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2828 WEST MARCH LANE RESTAURANT 951-4152 • TAKE OUT 951-1213 SJMAG.COM

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winedine209 WINE & DINE

EL Chilango

Chido

A MEXICO CITY-INSPIRED TACO EXPERIENCE

EL CHILANGO CHIDO 2535A Pacific Ave., Stockton (209) 808 5075

uahtemoc “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

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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.

INSPIRED BY:

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

COMING SOON:

Late-night hours—perfect for satisfying those postdinner 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.

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SERVED UNTI

1744 W. HAMMER LN. (209) 477477-2677

WWW.DAVIDSPIZZA.ORG SJMAG.COM

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WINE & DINE

OAK FARM

Vineyards WHERE HISTORY, HOSPITALITY, AND FAMILY COME TOGETHER

estled 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

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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.

OAK FARM VINEYARDS 23627 N. DeVries Rd., Lodi (209) 365‑6565 OakFarmVineyards.com

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WINE & DINE

DON LUIS Mexican Restaurant

AUTHENTIC MEXICAN COMFORT, STRAIGHT FROM THE FAMILY KITCHEN

t 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, community-driven spirit.

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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.

DON LUIS

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

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an Dine In q New Patio Dining Serving Breakfast, To Go q Curb Side Pickup lunch & Dinner Open Monday - Sunday, 7am to 9pm (209) 931-9163

Serving Breakfast, Lunch & Dinner To Go & Drink Specials

& Drink Specials

Ask About Our Catering Menu! Us About 5940 CA-99, StocktonCall Frontage Rd. OffOur Mile Rd

5940 CA-99, Stockton Frontage Rd.

Off Hammer Lane (209) 931-9163 DONLUISMEXICANRESTAURANT.COM

Catering Menu!

– Sunday 7am – 9pm • www.donluismexicanrestaurant.com Our signature waffle cart brings elegance, sweetness, and an unforgettable experience directly to your celebration. Designed for events with a touch of

Sundays April-October

luxury, every detail is curated to impress your guests. Perfect for weddings, bridal showers, bridal brunches, baby showers, birthdays, graduations, and special occasions of every kind.

Mention this ad and get 20% off any bottle purchase. Not applied to other discounts.

Luxury waffles delivered to your celebration DM us on Instagram to book.

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MIKASA JAPANESE BISTRO

Tracy: 2610 S. Tracy Blvd., Ste. 110, (209) 830-8288 Lathrop: 15138 S. Harlan Rd. (209) 858-1818 MikasaBistro.com

TRACY Thai THE SPICE OF LIFE

D WINE & DINE

MIKASA JAPANESE

Bistro

SUBLIME SUSHI & SASHIMI STAPLES

resh ingredients, creative presentation, and an expansive menu have made Mikasa Japanese Bistro a favorite for sushi and Japanese cuisine in San Joaquin County. With locations in Tracy and Lathrop, Mikasa serves everything from expertly prepared sashimi and colorful specialty rolls to teriyaki, udon, bento boxes, and Asian-inspired entrées. The sushi menu shines with inventive creations like the Sweet Lover Roll, combining tempura shrimp, cream cheese, crab salad, unagi, mango, and tobiko. Favorites including the Golden Gate and Dragon rolls offer plenty more to explore. Beyond sushi, enjoy gyoza, hamachi jalapeño, BBQ short ribs, salmon or chicken teriyaki, and steaming bowls of traditional noodles. Mikasa delivers variety, generous portions, and welcoming service.

MAY WE SUGGEST

Sweet Lover Roll – Tempura shrimp, crab salad, unagi, mango, cream cheese, and tobiko. Hamachi Jalapeño – Fresh yellowtail accented with jalapeño for a bright, spicy bite. Nabeyaki Udon – Thick udon noodles served piping hot with traditional Japanese accompaniments.

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iscover the vibrant flavors of Thailand at Tracy Thai, a local favorite serving authentic cuisine in a warm, relaxed setting. From fragrant curries and colorful salads to savory noodles and fresh seafood, the menu brings together

traditional Thai ingredients with bold, balanced flavors. Start with refreshing Som Tom papaya salad, spring rolls, or Yum Seafood before exploring signature entrées. Mango Paradise combines tender chicken and prawns with red curry, coconut milk, fresh mango, and vegetables for a sweetspicy favorite. Seafood lovers can dive into Chu Chee Salmon or Trout Rad Prig, while classics like Pad Thai, Kra Prow, and Cashew Nut stir-fry deliver familiar comfort. Generous portions, friendly service, and an inviting atmosphere have made Tracy Thai a go-to destination for both longtime regulars and newcomers craving flavorful Thai cuisine.

MAY WE SUGGEST

Mango Paradise – Chicken and prawns simmered in red curry and coconut milk with fresh mango and vegetables. Chu Chee Salmon – Salmon paired with a rich, aromatic Thai curry sauce. Som Tom – Crisp shredded papaya tossed with fresh herbs and a bright, tangy dressing. Pad Thai – The Thai classic with stir-fried rice noodles and a savory-sweet sauce.

TRACY THAI

1035 N. Central Ave., Tracy (209) 833-9703 tracythairestaurant209.com

ASIAN BISTRO & SUSHI BAR TRACY 2610 S. Tracy Blvd. 209.830.8288

LATHROP 15138 Harlan Rd. 209.858.1818

mikasabistro.com

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Tracy Thai

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

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“Serving Authentic Thai Cuisine for over 19 years”

1035 Central Avenue | Tracy | (209) 833-9703 SJMAG.COM

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BUD’S SEAFOOD GRILLE

HABANERO

314 Lincoln Cntr., Stockton (209) 956-0270 BudsSeafood.com

Hots

WHERE BOLD FLAVORS MEET SPICY FUN

raving 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.

HABANERO HOTS

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

WINE & DINE

BUD’S SEAFOOD

Grille & Bar

A TASTE OF THE COAST IN THE HEART OF THE VALLEY

raving 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.

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Cook On Site For Freshness!

Holiday

Corporate

Weddings

Festivals

Fundraisers

Public Events

Parties

Events

Birthdays

Street Faires

Private Parties

Car Shows

Fresh • Flavorful • Bold

Visit us at Kettleman Station Every Tuesday 12pm-6pm 400 E. Kettleman Ln, Lodi

Mon.- Sat. 8am – 9pm Sun. 8am – 4pm 2535 Pacific Ave Stockton, CA 95204 (209) 808-5069

PANDASSMOKESHACK@GMAIL.COM PANDASSMOKESHACK.COM @PANDAS_SMOKESHACK

209.400.4458

ENJOY HAPPY HOUR FROM 3 to 6

Brookdale Kettleman Lane

Serving Lunch & Dinner 7 Days a Week & Sunday Brunch

Situated among Lodi’s scenic vineyards, Brookdale Kettleman Lane in Lodi, California, provides memory care in a secure, homelike environment. Through person-centered programs and meaningful daily routines, your loved one can stay engaged, connected and supported. A trained member is on-site 24/7 to support and respond in the event of an emergency.

2150 West Kettleman Lane, Lodi, CA 95242

209.333.8033 www.brookdale.com

Reservations of any Size Accepted 314 Lincoln Center • 209.956.0270 www.BudsSeafood.com SJMAG.COM

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winedine209 VINE & FIG PROVISIONS

Serving Lodi, Lockeford & the surrounding wine country 209.747.9464 vfprovisions.com

Bringing You Great Things to Eat! WINE & DINE

VINE & FIG

PROVISIONS FARM-FRESH CATERING WITH A CREATIVE TOUCH

eautiful food begins with exceptional ingredients, and Vine and Fig Provisions brings that philosophy to every table. Chef Lacey Estrada creates memorable farm-to-table experiences centered around fresh, locally sourced and seasonal ingredients, transforming weddings, intimate dinners, winery events and celebrations into something truly special. A graduate of the Culinary Institute of America at Greystone in Napa Valley, Chef Lacey combines culinary training with her Central Valley roots and appreciation for local agriculture. Her menus change with the seasons, allowing peak ingredients to inspire colorful, beautifully presented dishes. From elegant four-course dinners with carefully selected wine pairings to abundant grazing tables, cocktail bites and relaxed family gatherings, each menu can be customized around the occasion and guests. Vine and Fig also offers private chef services, bringing the restaurant experience directly into your home. Whether it’s an intimate dinner for friends or an impressive wine-country celebration, the emphasis is always on flavor, presentation and creating an experience guests will remember.

Meal Prep/ Weekly Meals • Special Occasions Parties small and large • Brunch Charcuterie • Corporate Meals Educated and experienced in vegan cuisine, gluten free/allergy free & special diets

We support local & sustainable producers

209.747.9464 • vfprovisions.com E-mail: chef@vfprovisions.com

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MUST TRY

Fig & Brie Pastry Puffs • Wild Mushroom & Goat Cheese Tarts • Grilled Beef with Cranberry-Zinfandel Sauce • Braised Lamb Shanks • Gnocchi with Chicken & Mushrooms • NY Cheesecake with Bourbon Caramel .

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MAGAZINE

Where Wine Country meets ingenuity Led by Michelin-starred chef Charlie Palmer, Appellation Lodi – Wine & Roses celebrates Lodi’s agricultural roots through inspired food, drink, and gathering. From French-inspired Maison Lodi to bold Americana House and lush culinary gardens, every experience begins with the ingredients. Enjoy Neighborhood Nights at Americana House every Sunday and Monday with an approachable prix-fixe menu, featured Lodi wineries, live music, and Mixology classes. Private dining rooms are also available for intimate celebrations. At Maison Lodi, French tradition meets Lodi’s local bounty with fresh-baked breads, pastries, rotisserie chicken, estate preserves, olive oil, pâtés, terrines, and more.

appellationhotels.com/lodi 2025 W. Turner Road Lodi, California

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VINO

LODI VINOS SCORED BIG AT THE 2026 CALIFORNIA STATE FAIR COMMERCIAL WINE COMPETITION

 BY NORA HESTON TARTE

everal Lodi wines were recognized at the 2026 California State Fair Commercial Wine Competition in spring, including six that achieved the competition’s highest honor—Best of California. And it wasn’t just zinfandels earning top prize; cabernet franc, grenache blanc, pinot noir, and barbera were amongst other recognized varietals. The best news? The wines can be purchased from Lodi tasting rooms, and in many cases are available to taste. So, who made the list? Read on.

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2023 INKBLOT CABERNET FRANC, MICHAEL DAVID WINERY

100 points Best of Show (Red)/Best of Region (Red)/Best of California This wine is Michael David Winery’s first attempt at a cabernet franc, and, earning a perfect score, it’s clear they hit it out of the park. But it wasn’t beginner’s luck; it was hard work and dedication. Not one of Lodi’s more popular grapes, the intense and decadent red expresses aromas of blackberry, fresh molasses cookie, and cassis plus full-bodied flavors of cherry preserves and toasted cloves. The grapes are grown on a nine-acre plot on the west side of town near the winery itself. “Both the owners and winemaking team felt very honored to receive these awards from the State Fair,” says Jenny Sousa, the brand’s marketing manager. “The 2023 Inkblot Cab Franc is our first ever 100 point wine—we’ve come very close over the years but never quite there—so that was a huge recognition and a very proud moment for all involved.”

2024 EARTHQUAKE ZINFANDEL, MICHAEL DAVID WINERY 98 points Best of California

It took more than 100 years to make this wine. The old vines were planted around 1906, hence the bottle’s name, a nod to one of San Francisco’s biggest earthquakes. The color of this wine is a spectacular deep ruby. The aromas are robust with black currant, strawberry jam, fig, and honey on the nose. Once you taste, you’ll uncover a layered, full-bodied product with notes of blackberry, cinnamon, pepper, and coffee ending with a long and spicy finish.

2025 ACQUIESCE GRENACHE BLANC, ACQUIESCE WINERY & VINEYARDS

99 points Best of Show (White)/Best of Region (White)/Best of California The double-gold award is celebrated by the winery, alongside the competition’s history. Noting they join the ranks of notable winemakers Agoston Haraszthy (the original owner of Buena Vista) and Mariano Vallejo for top white wine recognitions, the legacy undoubtedly stands out. A crowd pleaser, the team describes this particular white as an acid-driven mineral wine. Like all wines made by Acquiesce, the fruit was hand-picked, handsorted, and whole cluster-pressed. The win should not be surprising to locals who have long sampled vintages of grenache blanc from Sue and Rodney Tipton’s vines—it was, after all, the wineries first varietal.

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2023 COLLIER CREEK RED WAGON PINOT NOIR, PELTIER WINERY 97 points Best of California “Collier Creek wines are made to remind us of simpler times, that old values like quality, reliability, honesty and family still matter and this award recognizes the importance of those values to wine drinkers as well,” says Faryn Schatz, the winery’s marketing manager. “This honor represents what we’re all about, making good wine at a fair price. Four generations of farming taught us that excellence and affordability can still go hand in hand.” The wine itself gives off notes of red fruit and vanilla, a dry, mediumbodied pinot noir that provides a pleasurable and velvety mouthfeel. To get your hands on this particular wine—and any other Collier Creek vino they produce— you’ll have to buy it by the case. It, unfortunately, is not available to taste.

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2024 OAK FARM THE CORSET RED WINE, OAK FARM VINEYARDS

2024 MACCHIA DELICIOUS BARBERA, MACCHIA WINERY

96 points Best of California

This was a big win for Oak Farm Vineyards, representing their ability to create new, award-winning wines. “It is our first GMS (Grenache-Syrah-Mourvèdre) true blend and it comes from a newer vineyard we own, Davis Vineyard, planted in 2020 and located about one mile from Oak Farm Estate Property,” shares Marilia NimisSchrader, the label’s winemaker. The wine is both elegant and expressive. The medium-bodied GSM offers blackberry, raspberry, and cocoa on the nose followed by rich and balanced fruit-forward flavors. The wine is silky and bright, with a lingering finish that punches above its weight in the wine world.

A staple in the Macchia Winery line-up, the 2024 vintage of this tried-and-true classic didn’t disappoint. The wine is rich in black fruit, with notes of blackberry, chocolate, and spice contributing to the final product, plush and velvety with balanced tannins. In addition to its recognition at the California competition, the same wine took home gold at the International Barbera Competition in Italy.

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| SEPTEMBER 2026 75

1G CARTRIDGE

$25

5 PK

$22

5 PK INFUSED

3.5G FLOWER

ORIGINAL PODS

14G (INDOOR)

14G FLOWER

1G CART (THC ONLY)

$15 .5G $9

$50

$17

$30

$25 $15

PIE CART 1G ORIGINAL POD

$20

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.5G DISPOSABLE

$10

1G CARTRIDGE

$22

1G CART