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Features MAY 29, 2018

4 San Diego Chefs’ Guide to Entertaining

Buzzy local chefs give us the scoop on hosting the ultimate dinner party, plus recipes for their impress-the-guests dishes

4 San Diego Chefs’ Guide to Entertaining
Photo Credit: Robert Benson

Claudette Zepeda-Wilkins

Executive Chef, El Jardín; former Chef de Cuisine, Bracero

Her neighborhood: Bonita

“I have people over once or twice a month, usually my brother, family, and friends. I do a lot of grilling; sometimes it’s Mexican, sometimes it’s more Asian driven, like cucumber salad with cilantro and Thai flavors. I just open the pantry and think, ‘Yeah, that sounds good!’ But this papas dish is fast and delicious. I grew up eating it for breakfast, and I’m going to do a version at El Jardín. You can add as many toppings as you want—Mexican food is very customizable. It’s like building a taco.

“I have a ’60s ranch-style home and a galley kitchen. The kids will come in and help me, but I kick pretty much everyone else out. I do easy prep so I’m not as stuck in the kitchen. And it’s usually one-bowl meals because I don’t want to have a great evening then turn around and see a mess in the kitchen that I have to deal with. This is maintenance-free entertaining.”

4 San Diego Chefs' Guide to Entertaining

4 San Diego Chefs’ Guide to Entertaining

Papas with Chorizo Tostada

Serves 8 • 1 hour

  • 2 cups cooked black beans
  • 2 tablespoons fresh cilantro leaves
  • 3 jalapeños, divided
  • 1 tablespoon tahini
  • Salt, to taste
  • 1/2 cup beef chorizo
  • 2 cups small yellow waxy potatoes, diced
  • 8 tostadas
  • 2 cups shredded iceberg lettuce
  • 1/4 cup crema (or sour cream)
  • 1/2 cup crumbled queso fresco
  • 1 avocado, sliced
  1. Blend black beans, cilantro, one seeded jalapeño, tahini, and salt until smooth and season to taste if needed. Set aside.
  2. Add chorizo to medium pan on medium heat. Season with salt.
  3. Once the chorizo is cooked through, add potatoes to pan and sauté until crispy, about 10 minutes. If potatoes still need additional cook time, lower heat and cover for another 8–10 minutes. Set aside.
  4. To assemble, spread 2 tablespoons of bean puree on each tostada. Top with 1/4 cup of papas and chorizo. Finish with 1/4 cup shredded lettuce, 1/2 tablespoon crema, 1 tablespoon queso fresco, and slices of avocado and remaining two jalapeños.

Pair it with a lighter pale ale, like AleSmith .394

4 San Diego Chefs' Guide to Entertaining

4 San Diego Chefs’ Guide to Entertaining

Phillip Esteban

Culinary Research & Development Chef, CH Projects (Ironside Fish & Oyster, Craft & Commerce, etc.)

His neighborhood: North Park

“During potlucks, I’ll bring a baked pasta dish or entrée with vegetable sides. A lot of my buddies are like, ‘Don’t let Phil cook, he’s going to cook a fancy meal!’ But you can’t eat like you would at a restaurant every day. It’s really rich and a lot of butter. At home, I cook simple. This bucatini is one of the first dishes I learned to make at my first job, at Firefly in The Dana hotel. I made it so much that I never had to write the recipe down. I’ve cooked this for friends and family—definitely a crowd-pleaser, but I usually only cook it for my family now.

“The best part about cooking for my kids is they’re always in the kitchen with me. If you just put a meal in front of them, they’re hesitant because they don’t know what it is. But I have them cut, stir, cook, sauté, and season—that way they’re part of it and more inclined to try things. When we go to the store, I have them pick everything out, like, how do you choose a good tomato or avocado? They know what to touch and what not to touch, what’s hot and what’s not, so they’re more adventurous in the kitchen. For this bucatini, it was really up to them what we ate. Well, it was up to my 10-year-old, Noah. If I listened to the 4-year-old, Isaac, he would have said ‘candy pizza.’”

4 San Diego Chefs' Guide to Entertaining

4 San Diego Chefs’ Guide to Entertaining

Bucatini with Maestri Roasted Tomatoes, Italian Sausage, and Chilies

Serves 3–4 • 1 1/4 hours

  • Extra virgin olive oil, as needed
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 2 pounds ground pork
  • Kosher salt, to taste
  • 2 cups Maestri diced roasted tomatoes (available at Mona Lisa in Little Italy)
  • 1/4 cup heavy cream
  • 2 quarts chicken stock
  • 12 ounces Maestri bucatini pasta
  • 1 cup grated Parmigiano-Reggiano 
  • Parmigiano-Reggiano, shaved (garnish)
  • Fresh basil (garnish)
  1. In a large sauce pot, heat extra virgin olive oil over a low heat. 
  2. Add onion and garlic. Sauté until translucent. Then mix in ground pork and cook until lightly golden brown.
  3. Add salt to taste. Cook for 10 minutes.
  4. Mix in tomatoes, heavy cream, and chicken stock, leaving a splash of chicken stock for later. Reduce for one hour and taste for seasoning.
  5. Cook the bucatini al dente. Strain, toss with olive oil, and spread onto a large baking sheet to cool.
  6. Spread 1/2 cup of the sauce into a saucepan. Add grated Parmigiano-Reggiano and remaining chicken stock. Bring to a light simmer and allow the sauce to develop.
  7. Add the bucatini to the pan and cook for another 2–3 minutes. Toss the saucepan to allow the sauce to evenly coat the pasta.
  8. Plate the pasta and finish with shaved Parmigiano-Reggiano and basil.

Pair it with Montepulciano d’Abruzzo or a saison, like Modern Times’ Lomaland​

4 San Diego Chefs' Guide to Entertaining

4 San Diego Chefs’ Guide to Entertaining

Rich Sweeney

Executive Chef, North Italia (opening this fall); former Executive Chef, Waypoint Public

His neighborhood: Hillcrest

“If I’m working Saturday or Sunday night, inevitably we do brunch, like, how many bottles of Champagne can we line up? It’s usually a little group of friends, and everyone takes turns cooking based on who’s hosting. But whenever I go to someone’s house for the first time, they say, ‘I don’t want to cook for you—you’re a chef.’ I’m just happy someone else is cooking! If you ask for tips, I’ll give my two cents, but I’m not going to tear your food apart. It cracks me up, because the first time I cook for people I’m not pulling out all the stops. Those over-the-top meals, by the time you’re done you feel like you ate a Mack truck. And if everyone’s hanging out having a good time, you don’t want them in a food coma.

“The grilled tri-tip, potatoes, and asparagus, that’s how I like to eat—simple and easy. I get the meat from Siesel’s Meats and Iowa Meat Farms. My husband loves this dish because I can do it all outside, so I don’t make a mess in the kitchen. The clean-up is the cutting board, dishes, and tongs. It’s easy. And we can grill outside pretty much year-long here. It’s San Diego—we should always be outside.”

4 San Diego Chefs' Guide to Entertaining

4 San Diego Chefs’ Guide to Entertaining

Roasted Garlic and Rosemary Grilled Tri-Tip, with Herbed Potatoes and Charred Lemon Asparagus

Serves 4 • 1 hour active cooking time

Roasted Garlic and Oil

  • 2 cups garlic cloves, peeled
  • 3 cups oil (canola, grapeseed, or olive)
  1. Preheat oven to 350°F.
  2. Put the garlic in a small, oven-safe dish and cover it with the oil. Cover dish with foil and bake for about 40–50 minutes, or until the cloves are soft and lightly caramelized in color.
  3. Allow to cool to room temperature, then strain the garlic in a fine-mesh strainer or cheesecloth, reserving the oil (can be stored in an airtight container in the refrigerator).
  4. You can keep cloves whole, make a chunky smashed garlic using a fork, or use a whisk to mash until totally smooth. (I’m a fan of the chunky smash.)
  5. Store the roasted garlic in an airtight container in the fridge or in the oil itself.

Herbed Pouch Potatoes

  • 11/2 pounds baby new potatoes/fingerlings
  • 4 cloves fresh garlic, skin removed
  • 1 tablespoon garlic oil (or olive oil)
  • 1 tablespoon rosemary, roughly chopped
  • 11/2 tablespoons thyme, roughly chopped
  • Salt and pepper, to taste
  • 1/4 cup parsley, chopped
  1. Tear off a long piece of foil and fold in half, creating a double layer of about 18″ × 18″.
  2. In a mixing bowl, toss potatoes and garlic with the oil, rosemary, and thyme. Season well with salt and pepper.
  3. Place the seasoned potatoes on the foil. Fold foil in half again, then crimp the edges to wrap the potatoes in a pouch.
  4. Grill the potato pouch over medium to medium-high heat, carefully turning and flipping it every five minutes until the potatoes are tender, about 25 minutes.
  5. Remove from the grill. Put the parsley in the pouch, then toss well and serve.

Charred Lemon Asparagus

  • 1 bunch medium to large asparagus
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 lemons, halved
  1. Trim the asparagus, removing the woody lower portion of the stem. Place into a mixing bowl and carefully toss with oil. Season with salt and pepper.
  2. Cook 3–4 minutes on a preheated medium grill. Flip to the other side, cooking 3–4 more minutes.
  3. Grill the lemon halves, cut-side down, making sure the flesh makes solid contact with the grates of the grill to get nice marks and caramelization.
  4. Remove asparagus to a serving platter when at the preferred doneness. Carefully squeeze the charred lemons over the asparagus and serve.

Garlic and Lemon Tri-Tip Roast

  • 1 tri-tip roast (usually 1.5–2 pounds each)
  • 1/3 cup roasted garlic, mashed (recipe, far left)
  • 2–3 sprigs fresh rosemary, roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons red wine vinegar
  • 2 teaspoons kosher salt, plus more to taste
  • 2 teaspoons cracked black pepper, plus more to taste
  • 1/4 cup reserved roasted garlic oil (recipe, far left)
  1. Using a large fork, pierce the tri-tip all over to help tenderize. Place in a 1-gallon zip-top bag.
  2. In a mixing bowl, whisk all remaining ingredients except the oil to combine.
  3. Continue to whisk, and slowly stream in the oil to emulsify and thicken.
  4. Pour marinade into bag all over the roast. Remove as much air as possible, then seal bag. Massage the tri-tip in the bag to make sure the meat is fully coated, then place in refrigerator and let marinate 5–6 hours (up to overnight).
  5. About 30 minutes before you’re ready to cook, preheat your grill to high with the cover closed. Remove the meat from the marinade and transfer to a plate lined with paper towels, so that residual marinade will drain off and the meat will temper (resulting in a more even cook).
  6. Pat tri-tip dry using a paper towel, then liberally season all sides with salt and pepper to taste.
  7. Carefully place meat onto the grill, close the lid, and cook on high 5–7 minutes, creating a good sear and grill marks.
  8. Flip meat over, close the lid, and grill the other side an additional 5–7 minutes.
  9. Reduce flame directly under tri-tip to low. Reduce flames on the other side of the grill to medium.
  10. Flip the roast back to the first side, then close the grill and cook 4–5 minutes more on each side (about 8–10 minutes total). A 2-pound tri-tip will need about 20–25 minutes of total cooking time.
  11. Use an instant-read thermometer to check the temperature at the thickest part of the meat. Remove the meat when it reaches 130°F. Let it rest for at least 10–15 minutes before slicing the roast against the grain of the muscle fibers.

Pair it with a Kölsch like Mike Hess Claritas

4 San Diego Chefs' Guide to Entertaining

4 San Diego Chefs’ Guide to Entertaining

Kelli Crosson

Chef de Cuisine, A.R. Valentien

Her neighborhood: East Village

“I start everything with Champagne. I always have some bubbly in the house. But we’re all drinkers. When I have friends over, I like to get the brunt of the cooking done ahead of time because I’m pretty particular and more efficient. Usually someone will ask me if they can help, and they’ll chop a cucumber and then they’ll drink their cocktail, and I’ll finish the cucumber. I do love it when we’re all in the kitchen together.

“This dish is a variation of something on my menu, which is fine dining, so it’s nice to have something relatively simple to prepare that looks gorgeous. It can be as difficult or as easy as you want. At work I make the puff pastry from scratch, but for home I buy sheets, and it’s just as good—we’ll say that. You can also use whatever veggies you have on hand. That’s an easy way to not spend a lot of time at the grocery store. Also, I don’t do everything the day of. If you’re working all week and don’t have a lot of time, do a little every day. Having people over at our place is usually casual and comfortable. It’s about having fun and not slaving away in the kitchen—don’t make it so hard on yourself.”

4 San Diego Chefs' Guide to Entertaining

4 San Diego Chefs’ Guide to Entertaining

Seasonal Vegetable Vol-au-Vent

Serves 6 • about 2 hours total

Potato Puree

  • 1 large garnet sweet potato (orange sweet potato)
  • 1/4 cup milk
  • 1 tablespoon butter
  • Salt and pepper, to taste
  1. Preheat oven to 425°F.
  2. Place potato on a baking sheet and bake 45–60 minutes, until tender.
  3. Peel when cool enough to handle. Puree with salt and pepper in a food processor.
  4. With motor running, gradually add milk, then butter, salt, and pepper. Process until smooth. Alternatively, place through ricer or food mill and fold in butter, milk, salt and pepper—the result won’t be as smooth, but just as delicious. This can be made up to two days ahead; store in an airtight container and reheat when ready to assemble.
  5. Turn oven down to 400°F to bake the vol-au-vent (next step).

Vol-au-vent

  • 2 sheets puff pastry
  • 1 egg yolk, mixed with a tablespoon of water
  1. Lay the puff pastry sheets out on the counter while still very cold, even partially frozen. Use an 8-inch cutter to cut a circle out of each sheet. You can use a knife with a cake pan as a guide if you don’t have a cutter large enough.
  2. Transfer one circle onto a parchment-lined baking sheet. Brush with the egg wash.
  3. Use a 6-inch cutter to cut the center out of the remaining circle.
  4. Place the ring on top of the full circle and brush with the egg wash.
  5. Chill for 20 minutes, then bake for 15–20 minutes, until golden brown. You can make this a day or two ahead if kept tightly wrapped on the counter.

Velouté

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups vegetable (or any) stock
  • vSalt and pepper, to taste
  1. In a saucepan, melt the butter over low heat (don’t let it burn).
  2. Whisk in the flour. To make the roux, raise the heat to medium and stir the butter and flour together for about 2 minutes.
  3. Slowly whisk the stock into the roux and keep heating and whisking to ensure no lumps form.
  4. When the stock begins to simmer, turn down the heat to low and cook until the sauce thickens, stirring occasionally, approximately 5–10 minutes.
  5. Season with salt and pepper.
  6. Strain if you have a fine-mesh strainer—it yields a better consistency—and set aside. You can make this up to two days ahead. Store in an airtight container in the fridge and gently reheat when ready to assemble.

Vegetables

  • 1 teaspoon salt
  • 2 cup English peas, fresh or frozen
  • 1 cup sugar snap peas
  • 1 bunch asparagus, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup pearl onions, peeled
  • 1 cup globe carrots (or regular carrots, peeled and sliced)
  • Salt and pepper, to taste
  • 2 garlic cloves, sliced
  • 1 tablespoon parsley, chopped
  1. In a large skillet, boil one inch of water with the salt.
  2. Add the peas, snap peas, and asparagus. Boil 3–5 minutes until tender.
  3. Drain water and vegetables through a colander and place under cold running water until cool. Set aside.
  4. Dry the skillet and place back on stovetop over medium heat. Heat the olive oil and butter, add the pearl onions and carrots, season with salt and pepper, and cook until softened, approximately 10 minutes.
  5. Add the garlic and the vegetables that were blanched earlier. Cook for another 5 minutes until everything is completely cooked and hot. Set aside for assembly, reserving parsley for garnish (see box, left).

To assemble:

Place vol-au-vent on platter. Spread the warm sweet potato puree on the bottom. Mix the warm vegetables with the velouté and spoon into the vol-au-vent on top of the puree. Finish with the chopped parsley and serve.

Pair it with a California chardonnay, like Far Niente

4 San Diego Chefs’ Guide to Entertaining

El Jardín Executive Chef Claudette Zepeda-Wilkins at home in Bonita

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Arts & Culture SEPTEMBER 4, 2026

What’s Next for Arts and Culture in San Diego?

Artists and advocates are building a more sustainable creative future through public funding, political organization, and cross-border collaboration

What’s Next for Arts and Culture in San Diego?
Photo Credit: Katie Gardner & Matt Furman

This is part of a three-part series. This is Act III. See Act I and Act II here.

The Future

We’ve been here before.

In 2012, city funding for the arts and culture in San Diego had eroded. As a corrective, the city council unanimously approved “Penny for the Arts”—a promise to dedicate roughly one penny of every dollar spent on hotel rooms (the Transient Occupancy Tax, or TOT).

The logic was fair and sound: Cultural institutions and events help attract visitors. Those visitors pay hotel taxes. So, the people agreed, some of that hotel-tax revenue should go back into maintaining the cultural ecosystem that helps bring those visitors and that money.

Projected as a five-year plan, the measure was supposed to increase funding to $17.9 million by 2017.

It never did. The penny was never guaranteed, so each year the city used part of it for other priorities. By 2023, the money going to arts and culture was up to about a half a penny. Even as TOT revenue has gone up significantly.

In 2019, TOT revenue was $245 million.

In 2025: $325 million.

One fix would be to guarantee the penny. Not simple, given San Diego’s financial woes. But the alternative—eroding the culture that makes San Diego San Diego, give it its identity—also doesn’t feel wise. Plus, even a locked percentage still rises and falls with tourism, which is why culture advocates want a guaranteed floor on top of it.

Another solution would be to give the arts commission actual authority.

“It’s an advisory body,” says arts commissioner Kamaal Martin. “You’d be hard-pressed to find anybody who takes our advice.”

Photo Credit: Katie Gardner & Matt Furman

He described the commissioners debating real, consequential questions this year, like whether and how to divide the cuts between funding pools. But those conversations “don’t connect to whoever’s actually deciding,” Martin says. “We haven’t been entrusted with decision-making about relevant things nearly enough.”

Christine Martinez is building political infrastructure through her organization Arts+Culture:San Diego—which is starting a 501(c)(4) lobbying structure not unlike police and fire unions. Martinez is also keeping her community actively engaged. “We won’t be caught off guard next year like we were this year,” she tells me.

Then there’s the evergreen issue of affordability and accessibility. Kiplinger’s most recent report ranks San Diego as the 11th most expensive city in the US, based on cost of living. The average home value is $980,700 (the US median is $540,000), but San Diego’s median household income is only one-third greater than the national level. Rent is also 66 percent higher than the national average ($2,716 vs. $1,636).

This is why San Diego has long suffered from the creative brain drain—creatives leaving for more affordable cities. “Artists are free to live wherever they want, and they will go where the rent is affordable,” says Jennifer de Poyen of Space 4 Art. “When they leave, they take their gifts with them, and their contributions, and their economic impact.”

One saving grace is the presence of Tijuana, where the cost of living is about 60 percent lower than San Diego, per Numbeo. Tijuana has long functioned as an affordable neighborhood for many in San Diego’s creative culture. It’s part of the reason why the binational identity is such a constant in our galleries, music, theater, murals, and culture. While that cross-border blood flow is one of San Diego’s most compelling attributes, few artists living that life would call it convenient or easy. A city is at a disadvantage when its culture creators have to cross a border to go home at night, and cross again the next morning to work.

In May, San Diego County Board of Supervisors approved a $2.75 million arts initiative of its own. It includes an Artist Space Grant Program aimed directly at the affordability crisis, as well as an artist-in-residence program, a dedicated Binational Creative Economy Investment, and a one-time investment in the Black Arts and Culture District in Encanto.

Bob Lehman of San Diego Art Matters has been doing county-level, binational organizing for years; in 2023, he helped get the county’s arts commission reestablished after 30 years of defunctness. That’s important because it gives arts and culture an official seat in county government, advising the County Board of Supervisors on arts and culture policy. He also brought in consultant Laura Zucker, who ran LA County’s arts program for three decades, to build a real regional plan.

“I really believe we’ll have something set up here that other communities come and look at,” he told me. “A national template other cities come to learn from.”

When asked who decides which artists will get the new grant money, county arts commissioner and executive director of the Chicano Park Museum and Cultural Center Monica Delgadillo Hernandez doesn’t hedge.

“That’s part of the infrastructure we’re going to be building,” she says. “What should a panel of reviewers look like? Should it be the commissioners? Should it be other folks? A supervisor?” She was just as candid that the commission itself doesn’t reflect San Diego’s population—Chicano communities are roughly a third of the city, she tells me, “and that’s not represented at the table yet.”

Photo Credit: Katie Gardner & Matt Furman

What Other Cities Prove Is Possible

The great news is that none of these solutions have to be invented from scratch. Numerous cities serve as examples of what’s possible—if we have the will.

Jonathon Glus—Prebys Foundation Senior Fellow for Art & Design, the Executive Director of the Art + Design District, and board president for California for the Arts—worked in Houston before coming to San Diego. The Texas city dedicates 74.5 percent of its hotel tax to arts grants by formula, and that support is guaranteed. Washington, DC locked in dedicated arts funding in 2019. Salt Lake City, my hometown, has run a voter-approved arts tax for almost 30 years, most recently reauthorized through 2034. And just this summer, New York City pushed cultural funding to a record $323.8 million, even incorporating an emergency fund.

Denver’s model is interesting because instead of a city-dependent funding model, theirs is a 0.1 percent regional sales tax. In place since 1988 and renewed by voters three times, their Scientific & Cultural Facilities District has distributed between $54 million and $85 million to arts, culture, and scientific orgs—each of the last 12 years.

This is part of a three-part series. This is Act III. See Act I and Act II here.

None of these cities got there by accident. They decided, on purpose, that arts and culture were worth protecting from politics—and, in some cases, worth building an entire identity around.

“That’s how Miami has flipped the switch,” says Glus. “People go to Miami for culture as much as they do the beach.”

San Diego has spent decades selling itself backward: Beach and weather first, culture as an afterthought you might stumble into. Glus would love to see the strategy flipped: Visitors should come for the art, “and then, by the way, you’re on the beach.”

Photo Credit: Katie Gardner & Matt Furman

So What Happens From Here?

“I do think it was a wake-up call for the community,” de Poyen says of the budget fight. “People understand that our funding is vulnerable. It was a lesson in how much power people have when they coalesce. But wow, is it painful.”

Glus says he’s genuinely optimistic. “The players have all changed seats, but the work is moving forward.”

“I believe optimism is a moral duty,” says Martin, who’s both power-fist and polite.

In eight months, there will be another budget fight. Everyone I talked to expects it will be worse. But something happened this spring that can’t be undone.

“I hope this rupture has brought us together in a moment of self-realization,” says Leticia Gomez Franco of the Balboa Art Conservation Center. “I hope we stop being so transactional; we begin to see ourselves and each other as partners in this work.”

That’s the whole ask, really. And it’s on all of us.

This is part of a three-part series. This is Act III. See Act I and Act II here.

A

About Aaryn Belfer

Aaryn Belfer is a writer and editor specializing in nonfiction across art, architecture, and culture. Once upon a time, she wrote a provocative column for San Diego CityBeat (RIP). She was a runner up in the 2025 Matchbook Stories contest at the San Diego Central Library and is irrationally happy about it. Currently in her Soft Girl Era, Aaryn has expensive taste in (mostly flat) shoes and will choose a great art exhibit or live jazz concert over almost anything else. Except, possibly, Javier Bardem.

Art Arts & Culture
Arts & Culture SEPTEMBER 4, 2026

How San Diego Became a City of Art and Culture

The history, communities, and creative movements behind a cultural scene that extends far beyond the city’s postcard image

How San Diego Became a City of Art and Culture
Photo Credit: Katie Gardner & Matt Furman

This is part of a three-part series. This is Act II. See Act I and Act III here.

Without concrete, wildflowers are just weeds. Any honest history of San Diego art and culture is tension and its reckonings. It begins before the name existed, with the Kumeyaay. It must pass through the Panama-California Exposition, one hell of a county fair that conjured Balboa Park as our grand cultural stage. It pays tribute to the lights of La Jolla, where the donor pool helped realize unrealizable things. It should mention names like Marston, Scripps, Ochoa, DeWitt, Lopez, Klauber, Baldessari, Torres… so many.

In short spaces like this, long histories like that become roll calls. So this is more of a walk through pressure points, notes on recurring forces and regional oddities.

Border life is key to understanding the here of here. Art without dialogue is just decoration. At its best, that dialogue should be a tad muddy, emotionally gassed. In other words, it should be in need of art—to widen perspective, parse meaning, see the unseen.

San Diego’s central dialogue—the magic and the stressor—is being flatmates with Mexico’s second-largest city by population. That makes San Diego a swing-gate of shared and vastly different perspectives, both its own place and something larger. And in no other major city in the US do the fresh flow of ideas from two countries—different governments, laws, mores, expressions, arts, cultures, traditions, economies, loves, and resentments—mingle at such a constant daily rate (due respect to El Paso).

That binational steam created Chicano Park, one of the most uniquely San Diegan contributions to national and international culture. When construction of the I-5 and Coronado Bridge divided Logan Heights, neighbors protested by transmuting prejudicial concrete into redwoods of Chicano art. Turning a civic wound into a beautiful and enduring landmark that expressed and preserved a core identity—like East Side Gallery in Berlin or Constitution Hill in Johannesburg—is damn near the core of what art is supposed to do.

Like any city, the underground-overground friction is crucial in San Diego. Our culture is headlined by institutions that lift creative work onto national and international stages: MCASD, The Nat, SDMA, Centro Cultural de la Raza, the Symphony, WorldBeat Center, The Old Globe, La Jolla Playhouse, Mingei, Museum of Us, Stuart Collection, Timken, ICA, Comic-Con, etc. The next mutations grow in the seams: street murals, music dives, tattoo shops, wheatpasted walls, graffiti, lowriders, surf and skate art (though in San Diego, this is mainstream), pop-up shows, backyard shows, beach raves, any place with room for people and a loose relationship with regulations.

Photo Credit: Katie Gardner & Matt Furman

Both art and culture get their power from power. They’re fundamentally a conversation with and retort against dominant structures. San Diego’s most pervasive structure is arguably the most rigid form: the military. Its presence is heavy in the southern tip (Border Patrol), the middle (Navy and MCAS Miramar), and northern edge (Camp Pendleton). The military is San Diego’s largest employer, by a long shot.

Within this plus-sized environment of order and hierarchy, it’s understandable that Shepard Fairey’s “OBEY” posters in the late ’90s struck such a potent chord. The most compelling punk rock is often outside a strong governor’s window. (The “OBEY” series featured an ominous, propaganda-style André the Giant wheatpasted on random ugly surfaces across San Diego—launching Fairey’s style that he eventually used for Obama’s “HOPE” poster.)

Armed forces are often viewed as the absence of creative culture—understandably so, since rogue individual expression feels like a pretty sure way to sink a war effort.

But in San Diego, the Navy’s unsuspecting role as art creator—directly or indirectly—is hard to ignore. Tattoos are a dawn-of-time practice of many early cultures, including the Kumeyaay. But Polynesia was a core realm. Sailors were exposed to it on deployment in the Pacific Rim, inking their arms with the names of loved ones and unit insignia. Back in San Diego, they’d flaunt those tats in the beaches and bars of Mission Beach or PB (Marines did the same in Oceanside.) Enlistees were the muscular flesh galleries that helped turn skin art into one of the city’s most widespread modern art forms.

During WWII, the military also trained huge legions of San Diego laborers how to build war machines. Those mechanics, engineers, machinists, welders, painters, and metal fabricators used those skills for creative good in their neighborhoods—especially in custom car culture, which took off in the post-war ’50s and ’60s. Mexican-American vets helped develop the lowrider scene, a deeply rooted part of San Diego creative expression. Galleries on slow-moving wheels.

Tourism is the other mainstream force ripe for creating against. It is both critical to San Diego’s economy, and one of the greatest barriers to deeper, more nuanced expressions of what and who San Diego is. The industry of selling our city to passers-through creates a gigantic tarp of cultural tropes. It reinforces the most obvious charms—cute zoo animal takes in an epic sunset with a giant margarita—and doesn’t yield much airspace to the thrilling micro-cultures that live and breathe where locals live and breathe. Nothing against watercolors of dolphins, but much against the hegemony of watercolors of dolphins.

Maybe because of these dominant forces, San Diegans especially tend to force underground and institutional art into a needless cage match. It’s human instinct to champion the underdog as more worthy, but that has always felt like a form of articide.

Photo Credit: Katie Gardner & Matt Furman

It’s like saying the only good food is made by gritty upstarts who crafted their own whisks from discarded shopping carts. Most of those plucky whisk-makers would love to eventually be paid properly, would love a stage, a grant, a building, a donor, a lighting rig, health insurance, maybe even one chair that doesn’t threaten the spine.

That’s what the major institutions do. Both stages—the duct-taped and the donored—serve vital roles and deserve commensurate support if we care about the entire lifespan of creative expression and not just its first exciting steps. Championing the starving artist exclusively just secures an enduring poverty for the creative class at large.

I’ve often theorized it’s harder to create great art and culture in cities like San Diego, where the climate is supernaturally pleasant. In colder/hotter/rainier/less beautiful cities, people are forced indoors to fabricate their own beauty (the grunge music of Seattle, the obscene creative output of Reykjavík). San Diego’s eternally mild sunshine tends to make the human body our art medium of choice. But scratch the surface of that surf poster (and I’ve only scratched a miniscule percent here), and this city’s far from the cultural shallows it gets accused of being.

Addendum: A Personal Agenda. In scouting the route of art and culture across San Diego county through history, two areas come up again and again: La Jolla and Barrio Logan. So I propose a collaboration between two icons of artful concrete—Chicano Park and Salk Institute (one of the world’s great examples of brutalism architecture). Let Barrio Logan’s muralists go nuts on that coastal science fortress, unite the realms for a moment in time.

This is part of a three-part series. This is Act II. See Act I and Act III here.

Troy Johnson

About Troy Johnson

Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.

Arts & Culture SEPTEMBER 4, 2026

San Diego Restored Arts Funding—But the Crisis Isn’t Over

The city’s cultural sector regained millions after a proposed 85 percent cut, yet nonprofits, youth programs and major institutions still face painful losses

San Diego Restored Arts Funding—But the Crisis Isn’t Over
Photo Credit: Katie Gardner & Matt Furman

This is part of a three-part series. This is Act I. See Act II and Act III here.

Every spring, Christine Martinez reaches out to the arts community to explain what’s on the line, hoping they’ll engage with the city’s budget process. Cultural funding, she constantly reminds, is almost always strapped to the guillotine. Especially in a city strapped for cash.

“It’s not an easy ask,” says Martinez, manager of Arts+Culture:San Diego. “Showing up is a real cost for small, volunteer-run groups that can’t spare half a day at City Council without possibly having to close their doors.”

Then, last April—with one day’s notice to arts leaders—Mayor Todd Gloria proposed a budget that didn’t trim arts funding; it eviscerated it, from $13.8 million to $2 million. An 85 percent slash. Other city departments faced cuts of about 7 percent.

The scheduled date of the cuts was just three months away (beginning of the fiscal year). Organizational leaders have to plan months if not years ahead to run their organizations. They had made hires, dedicated spending, and programmed their seasons based on a reasonable expectation that support for the arts would be somewhat in line with previous years. (The City has allotted at least $7 million a year to arts every year for the last 20 years, and the last four years have ranged between $13.8 and $18.2 million.)

The day felt even more existential given the national and international climate around the arts: namely, the federal government’s repeated proposal to eliminate the country’s two biggest cultural foundations (NEA and NEH), and the global trend of AI replacing more costly human creatives.

“It shocked everybody,” says Kamaal Martin, arts commissioner and co-founder of Art Power Equity. “If the message had been, ‘Times are tough, everybody tighten their belts a little,’ it would have landed differently. But there was no vision offered for the future, no parity in the cut. It was just, essentially, ‘Fuck you.’”

Among things I’m good at—sleeping late, low bidding for expensive shoes on Poshmark, parallel parking on either side of the street—budget analysis isn’t among them. In trying to understand how bad the finances were for San Diego to propose this drastic cut, I found myself drowning in numbers, pie charts, and politi-speak.

In his April 27 newsletter, Gloria explained that balancing the budget means “asking hard questions about every single dollar this city spends: Is this a core responsibility of city government, or is it something we do when we can afford to?”

Fair enough—if he were to ask those hard questions about every single dollar this city spends. It also makes his conclusion clear: The City of San Diego does not view supporting arts and culture as a core responsibility.

Which begs more than a few questions: Should the City be responsible? If not, then who? How crucial are arts and culture to a city? And since this is a budget discussion, how much revenue does the arts and culture industry generate for San Diego? What’s the ROI?

Photo Credit: Katie Gardner & Matt Furman

The Impact of Arts & Culture

$1.2 billion.

That’s how much economic activity San Diego’s arts and culture nonprofits generated in 2022, according to the City’s latest Arts & Economic Prosperity 6 report. The industry created nearly 17,000 jobs and generated $878 million of personal income for local residents. About 15 percent of the people showing up to arts events in San Diego are tourists, so money was raised through TOT (Transit Occupancy Tax). The activity generated $275.7 million in tax revenue to the city.

In other words, the ROI seems to be ROI-ing.

Still, there have been signs that cuts were coming. In 2025, the City demoted the Department of Cultural Affairs to a division, folding it into the Economic Development Department (EDD). That meant Cultural Affairs no longer had independence, nor its own leader sitting at the same organizational level as departments like parks and recreation, library, police, and fire. It lost institutional leverage and would now have to compete with other EDD priorities—real estate, airport operations, business development, etc.—for budget allocation.

To be clear, few arts administrators and leaders I spoke with are interested in the either/or false choice of funding law enforcement or after-school programs; the fire departments or libraries. They’re sincere in looking for solutions that don’t leave any single group with a greater burden of righting a long-out-of-balance budget.

Jennifer de Poyen, executive director of Space 4 Art, says Gloria had long been a supporter of the arts, which made his attempted Red Wedding especially upsetting.

A

About Aaryn Belfer

Aaryn Belfer is a writer and editor specializing in nonfiction across art, architecture, and culture. Once upon a time, she wrote a provocative column for San Diego CityBeat (RIP). She was a runner up in the 2025 Matchbook Stories contest at the San Diego Central Library and is irrationally happy about it. Currently in her Soft Girl Era, Aaryn has expensive taste in (mostly flat) shoes and will choose a great art exhibit or live jazz concert over almost anything else. Except, possibly, Javier Bardem.

Art Arts & Culture
Studio S SEPTEMBER 1, 2026

The Best Gym in San Diego Isn’t Really a Gym Anymore

Earlier this year, Fit quietly dropped "athletic" from its brand, from Fit Athletic Clubs to simply Fit, and started calling itself something new: a social wellness club.

The Best Gym in San Diego Isn’t Really a Gym Anymore
Courtesy of FIT

There’s a version of San Diego that lives in two extremes. On one side, the 5 a.m. crowd: biohackers, marathoners, people who’ve already logged a cold plunge before your alarm goes off. On the other, the after-dark crowd, the ones chasing sunset happy hours and late dinners with friends. Everyone seems to be either optimizing or unwinding, and most of us feel like we’re failing at both.

Fit, San Diego’s reigning Best Gym for the third year running, has built its entire identity around erasing that divide.

Walk into one of Fit’s three San Diego locations on a Tuesday afternoon and the lines blur fast. Someone’s mid-set on the squat rack. Someone else has a laptop open at a café table a few feet away, half-working, half-people-watching. A group is trading plans for the weekend’s event by the recovery lounge. Nobody’s in a rush to leave. 

“We’re not competing for the same people,” says Emily Waybright, Public Relations Manager at Fit,  addressing the arrival of a national luxury gym chain in San Diego this year. “We don’t really feel like we’re in the gym category. It’s this unique thing.”

That unique thing has a name now. Earlier this year, Fit quietly dropped “athletic” from its brand, from Fit Athletic Clubs to simply Fit, and started calling itself something new: a social wellness club.

It’s a small wording change with a bigger idea behind it. Fit was never built around escaping the workday. It was built around the people who genuinely like what they do, and who want workouts, work, and friendships to happen in the same place instead of three separate ones. Because sometimes red light therapy with a stranger turns into weekend plans.

Fit’s philosophy traces back to its founder, who started the brand nearly two decades ago after failing to find a gym he actually wanted to belong to. He looked instead to the old-school country club, where people came for a shared interest and stayed for the community. His version was made for a younger generation, minus the golf, plus the loud music.

Which makes it a little ironic that the very award putting Fit back in the spotlight this year is Best Gym.

What does the best traditional gym look like when the definition of a gym is becoming less traditional? It’s a fair question, and Fit’s answer is that the fitness industry itself is shifting. The 45-minutes-in, 45-minutes-out model is giving way to something closer to a genuine third space, the kind of role the office and the bar used to play before remote work and changing nightlife habits rearranged how people spend their time

For Fit, community isn’t a marketing add-on to fitness. It’s the through-line. Members aren’t just paying for a treadmill; they’re paying for an entire day of social wellness that’s built on performance, recovery, connection, and a plan for the next event on the calendar. That’s a much harder membership to walk away from.

Ambition and ease aren’t opposites here, they exist side by side, where passion and play share the same morning. On September 12, Fit is hosting Sol, a full day wellness festival at Fit Social. The morning focuses on wellness classes and vendors and then the evening is a full party with multiple DJ sets and an open bar. Think of it as a kick-off to locals’ summer in San Diego. 

Ready to see what a social wellness club actually looks like? Visit fitclubs.com, or follow along at @thefitclubs on Instagram.

Partner Content
Food & Drink SEPTEMBER 2, 2026

A Gluten- and Dairy-Free Bakery Is Popping Up Across San Diego

At The Delicate Squash, Shannon English is rethinking cookies, cakes, and pastries with seasonal ingredients and natural sweeteners

A Gluten- and Dairy-Free Bakery Is Popping Up Across San Diego
Courtesy of Shannon English

Midway through my phone conversation with Shannon English, owner of The Delicate Squash, I hear an alarm shrilling in her background. 

“Sorry, I’ve got to pull some cookies out of the oven right now!” she apologizes. After a few beats, she picks the phone back up and laughs. “I feel like I’m bouncing around all over the place.”

After hearing her run through a list of her professions and current hobbies, I’d have to agree. English runs The Delicate Squash, a gluten- and dairy-free bakery; teaches cooking demos; pops up at farmers markets; wrote a book of poetry (Deep Water came out this month from Beyond the Veil Press); hosts a monthly open mic night; dipped her toe into ballet; recently joined a running club; volunteers at local farms; and finally, teaches at a play-based, nature-based preschool.

I’m tired just talking to her. 

Surprising no one, English seems to have unlimited energy and enthusiasm for all this work, notably in education. Early childhood education is one of the most pivotal times for nurturing lifelong learning, but she also aims to educate the public on how to eat cleaner, feel better, and support your local food systems. She started The Delicate Squash in late 2023 after discovering she has a chronic illness, going through the typical standards of care and even strict elimination diets, to no avail. 

Courtesy of Shannon English

“I’m not going to say I found a diet that has ‘cured’ me, but I have found that taking a more mindful approach to a lot of things, including diet, has made symptoms far more manageable for me,” she says. 

Even people with dietary restrictions deserve a little treat from time to time, but she had a hard time finding anything that tasted good and made her feel good. Thus, The Delicate Squash was born.

All of her baked goods avoid gluten and dairy, and use natural sweeteners like coconut sugar or maple syrup as well as herbs, fruits, foraged flowers, and other natural flavorings. Her signature cookie, the “Delicate” cookie, is a sea salt dark chocolate cookie that’s soft, a little salty, a little sweet, and made with oatmeal to keep it gluten-free. Other crowd favorites are thumbprint jam cookies with jams made from scratch with change seasonally; breakfast pastries like orange, dark chocolate and cardamom scones; brownies; orange and black sesame banana bread; seasonal pies; and custom and seasonal cakes (currently, the late summer flavor is a dark chocolate coconut milk ganache with berry jam).

English says some people are surprised she can produce such a variety of goods with the dietary restrictions she adheres to. “A lot of feedback I get is ‘I could never do that,’” she says. But if she can do it, she assures me that anyone can. “I like to say ‘practice makes progress, not perfection.’” 

Her advice? Focus more on being present than presentation, and don’t be afraid to experiment to keep things interesting. And if that doesn’t work, you can always hit her open mic night to ask for tips.

Customers can order from The Delicate Squash’s online store, check her upcoming schedule of pop-ups, or find her goods at various independent retailers around San Diego.

San Diego Restaurant News & Food Events

Vinyl Listening Room Opening Inside Escondido’s Distinction Gallery

Escondido is getting in on the listening bar phenomenon. On September 5, musicians Mat Rakers, Kevin Capacia, and Billy Petty will open Plot Armor, a Japanese-style vinyl listening bar that Rakers says they aim to feel “curated and intelligent.” 

“Currently, there are not a lot of ‘cool’ spots in Escondido,” he says. Backed by The San Diego Music And Art Company and The Escondido Music And Art Company, Plot Armor will soon offer sake, wine, beer, and soju cocktails, plus Japanese non-alcoholic options and cold brew. Eventually, they’ll add Japanese-inspired snacks, but the focus will be creating a small place (very small—the seating capacity is 20) where vinyl junkies can come listen, linger, and libate. 

Courtesy of Fairmont Grand Del Mar

Beth’s Bites

  • Ocean Beach has a new watering hole. The Jetty opened in July at 4934 Voltaire Street (where Voltaire Beach House used to be), and while I don’t think OBceans were hurting for where to get a drink, the more the merrier. 
  • Chinese restaurant powerhouse Chef Fei is finally making it to the U.S., opening a spot at Westfield UTC mall on September 5. Known for Hunan-style stir fry dishes, it’s often lauded as one of the most consistently solid chains in the world—in fact, in 2018 chef Fei Lianghui took home the highest honor a Chinese chef can earn, the China Golden Chef Award. Again, I don’t think mallgoers were hurting for great places to slurp some noodles, but there’s always room in my heart for more stir fry.
  • In past years, Fairmont Grand Del Mar didn’t exactly jump to mind when I looked for different Día de Muertos celebrations around San Diego. That changes this year, when the five-star resort will debut its first Día de Muertos celebration on November 1. Michelin-recognized chefs like Javier Plascencia (Erizo, Animalon), Roberto Alcocer (Valle), Drew Deckman (Deckman’s En El Mogor), and more will come from both sides of the border for one night only, with proceeds going to Fundación Tijuana Sin Hambre. Get ready for what will undoubtedly be San Diego’s most upscale take on the Mexican holiday.

Listen Now: The Latest in San Diego’s Food and Drink Scene

Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].

Beth Demmon

About Beth Demmon

Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.

Arts & Culture SEPTEMBER 2, 2026

31 People Shaping San Diego’s Creative Scene

Meet the artists, makers, and advocates whose work shapes how the city looks, sounds, gathers, and connects

31 People Shaping San Diego’s Creative Scene
Photo Credit: Katie Gardner & Matt Furman

San Diego is full of people who deserve a few thousand words on what they make, who they bring together, and how their work changes the city around them. The artists, makers, advocates, and behind-the-scenes talent below are a small part of that larger ecosystem.

To help us narrow our list, we looked for names that kept coming up, work that reflects the diversity of our region, and people building something bigger than themselves.

Jackie is a long-time freelance journalist covering cannabis, food/restaurants, travel, labor, wine, spirits, arts & culture, design, and other topics. Her work has been selected twice for Best American Travel Writing, and she has won a variety of national and local awards for her writing and reporting.

Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.

Matt Eisenberg is an award-winning writer and photographer based in San Diego. A former ESPN editor, his work has also been published by CNN, Bleacher Report and the New York Daily News.

A

About Aaryn Belfer

Aaryn Belfer is a writer and editor specializing in nonfiction across art, architecture, and culture. Once upon a time, she wrote a provocative column for San Diego CityBeat (RIP). She was a runner up in the 2025 Matchbook Stories contest at the San Diego Central Library and is irrationally happy about it. Currently in her Soft Girl Era, Aaryn has expensive taste in (mostly flat) shoes and will choose a great art exhibit or live jazz concert over almost anything else. Except, possibly, Javier Bardem.

Leorah Gavidor won her first essay contest at age 5. She writes features, news, and non-fiction in San Diego.

Lili Kim

About Lili Kim

Lili Kim is a content coordinator and writer for San Diego Magazine, with experience highlighting local businesses and communities. When not writing or shooting film, she is likely brewing her seventh cup of tea of the day or strolling along Sunset Cliffs.

Emma Veidt

About Emma Veidt

Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.

Gail Czyszczon is owner/copywriter at Z3 Writing and best-selling author of a children’s book series. As a strategic communications professional and editorialist, she's passionate about discovering untold stories and themes that ignite fresh conversation and true change in communities.

Partner Content AUGUST 21, 2026

This Scripps Clinic Physician is Serving Up Care

Laika Nur, MD, takes her love of volleyball from the court to the clinic as team physician for the San Diego Mojo

This Scripps Clinic Physician is Serving Up Care
Courtesy of Scripps Health

Growing up, Laika Nur, MD, Scripps Clinic sports medicine specialist, loved watching beach volleyball when the Association of Volleyball Professionals tour came to her hometown of Chicago. A talented volleyball player herself, she remembers sitting in the stands all day, and once, even got a couple autographs. Years later, Dr. Nur was attending a professional event focused on women’s sports, and the discussion turned to a new professional women’s volleyball league. The general manager and coaching staff  for San Diego’s team, the Mojo, happened to be in attendance, and Dr. Nur took the opportunity to ask them if they needed a team doctor. Flash forward to the Mojo’s inaugural 2024 season, when Dr. Nur officially became the team physician. Click here to read more about Dr. Nur and how she incorporates lessons she learned on the court into her practice. 

For more nutrition, wellness, and healthy living tips, sign up for the San Diego Health newsletter here.

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