![]() The Pagano’s rely on local leaders of the community to get involved in the program and help to mentor the participants. Chuck and brother John, the defensive coordinator for the San Diego Chargers, coach the young men, while the rest of the family runs the operation. It is a great opportunity to learn blocking and tackling in sports and in life. Together they began “The Mile High Football Camp” 36 years ago, providing countless young men with the opportunity to harness skills and values through the discipline, fraternity, and fundamentals of football. Peach and her five siblings are no strangers to giving back to the Colorado community. It has always been a family affair with the Pagano’s. The funds that are raised during the competition are used to fund research for blood cancer cures, provide local families with support, and additional costly patient services while undergoing treatments. The campaign begins annually in March and lasts for 10 weeks, culminating in a Gala where the man and woman who raised the most money will be named. ![]() She found her answer in the Rocky Mountain Chapter of The Leukemia & Lymphoma Society (LLS) Man and Woman of the Year fundraising campaign. When Peach Pagano, Colorado native, learned that her brother Chuck Pagano, head coach of the Indianapolis Colts, was diagnosed with acute promyelocytic leukemia (APML), her natural care-taking instinct clicked in and she immediately began seeking ways to help. Another highlight is the grilled octopus entree that comes with grilled tomatoes and tzatziki.Peach with her two sons Mariano and Carlo For instance, the hamachi tiradito is lightly dressed and sashimi-style rather than thinly sliced. To make it more exotic, dishes are prepared with strong Japanese and Mexican influence. 'Tár is Todd Fields’ first film in 16 years, following 2006s uneven Little Children and his assured Oscar-nominated 2001 debut, In the Bedroom. Fish wins the award for “Best Use Of” thanks to its versatility in modern interpretations of Mediterranean dishes. “When we started looking for a name we had the image of the fish-which we got from an old cookbook about fish-and we knew we wanted to name the place after a fish,” says Frederico Rigoletti, one of the two chefs/partners that hail from Mexico (the other is Roberto Craig, and they both have published cookbooks). ![]() Interestingly, no hake is served at The Hake: the owners thought the name suited their new restaurant right on the main drag in La Jolla. Fresh sushi and creative rolls are the plan of action, though the “street market” Asian menu served up by chef Jose Ruigomez has excellent options like dumplings and bok choy. Never have female diners used “bang” and “Ryan Gosling” in the same sentence without cracking a smile. It feels like a shrine (minus the offerings but double the queue). The most Instagrammed space, however, is the Ryan Gosling themed bathroom stall, already having been featured on Andy Cohen‘s Watch What Happens Live. There’s a separate modular room for private parties that includes the largest disco ball on the West Coast. ![]() ![]() The tunneled entryway is reminiscent of a Tokyo subway with soundtrack to boot and, inside, oversized Japanese lanterns cram the ceiling while projectors feature trippy visuals on the walls. Opened in the tourist-flooded Gaslamp Quarter, this new sushi restaurant/bar is experiential. Uncommon for San Diego, the hype at Bang Bang is more about design than nosh. STORY: Dress Du Jour: Ryan Gosling Rocks a White Suit Chefs in San Diego are finally braving past comfort zones, and we’re impressed with these three noteworthy restaurants offering outside-the-box experiences. Even a highbrow resort ( AVANT at Rancho Bernardo Inn) is unusually serving mustard on tap. Outside Top Chef world, unassuming, gays were opening breweries ( Chris Shaw at Hillcrest Brewing Company), hipster hangouts stacked shelves with New Orleans-themed relics and curio like trinkets and antiques ( American Voodoo opened by a filmmaker and an art collector) and taverns went fancy by serving premium wines by the glass (via Galvanic system at Sublime Tavern). But then Top Chef happened, and former contestants cranked out off-the-wall, dressed-down joints ( Rich Sweeney‘s R Gang Eatery) and design-friendly crowd-pleasers ( Brian Malarkey‘s Herringbone and Searsucker), not to mention another alumni slated to join them this winter ( Richard Blais‘ Juniper & Ivy). San Diego has never been recognized for dishing out an imaginative dining experience. ![]()
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