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Archive MAY 24, 2018

Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr

Inside the subversive, creative, and punk-inspired brewery that's one of San Diego's coolest brands

Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr
Burning Beard founders Jeff Wiederkehr and Mike Maass take their inspiration from the arts. | Photo: Bruce Glassman

Call it a mission. Call it a credo. Call it a movement. The guys who founded Burning Beard Brewing have a crystal-clear vision of what they want their company and their beers to be. Jeff Wiederkehr and Mike Maass are serious about having their brewery reflect their deepest passions for music, literature, painting, and anything else that requires the burning flame of creativity. Their scope is admirably wide; The Beard celebrates everything from Metallica to The Beatles, from Shakespeare to Ginsburg, from Van Gogh to Banksy. And, somewhere in there, they find the inspiration to create an impressive variety of super-tasty brews that meld the classic styles with just the right amount of mad genius.

It may have taken you a while to get it. Sure, Burning Beard is a curious choice for a name (didn’t you initially expect both founders to look like some version of ZZ Top?) and there’s a super-cool logo and kick-ass beers to go with it, so—for a while—you might have thought that’s all there is. But spend a little time on the website, hang out in the tasting room, and peruse the tap lineup—it’ll become clear: Burning Beard is the first San Diego brewery that’s really all about creativity—or the creative universe, to be more exact.

If you visit their website, you’ll find the answer to one question you’ve likely had: Where did the name come from? Here’s the quote:

Swan diving off the tongues of crippled giants, International Business Machine, Choking on bits of barley bread crumbs, Oh this burning beard I have come undone. It’s just as I’ve feared. I have, I have come undone.

Clutch, “Burning Beard”

Inspired by The Way of the Beard, I didn’t want this interview to follow the usual contours or pose the usual questions. Instead, I wanted to get Jeff and Mike to reveal the deeper truths about their endeavor, to describe the ethos that holds their place together. To my mind, that’s what makes Burning Beard such a truly rad deal.

Our discussion in the barrel room was lubricated by an awesome array of hop fuel; as we sipped on Circle of Hops pale ale, Hopmata IPA, and Gang of One S.M.A.S.H pale ale, each revealed a unique dimension of tropical, citrusy, piney, goodness. And the more we talked, the more it became clear: This brewery is more than just a place to quench your thirst, it’s a place to talk about ideas. So that’s what we did.

So, you know, I have a lot of standard questions that I typically ask brewers—and we can go over those if you want. But I thought this would be a good opportunity to go more “out of the box” and be a little more creative.

Jeff: We approve outside the box!

Good! All right. First things first: In my opinion, Burning Beard has become one of the coolest brands in San Diego. Are you guys feeling it? And remember, you don’t have to be humble.

Jeff: Well, if that’s the case, then f*ck yeah!

You’ve gotten a lot of love from a lot of folks in the brewing community—a lot of people whose opinions really matter—and if those guys give you their seal of approval, you know you’re doing something right.

Jeff: Yeah, we’re definitely feeling the love. Not too long ago we were having the conversation where we could not have imagined the success that we’ve been having—we would have settled for a whole lot less. But don’t tell anybody that!

Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr

Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr

The jukebox in the tasting room was refurbished and customized specially for the brewery. | Photo: Bruce Glassman

Given the creative identity of Burning Beard, how do you approach the development of the beers that you brew? Do you think about assembling them like a song, for example, or a recipe, or what? What’s some of the creative mojo that goes into the process?

Jeff: All of it, like everything else we do, starts out with what will ultimately be rolled out on June 1 with our “Distinguished Delinquents” program [more on that later]. Mike and I developed a persona that basically melds our personalities—we’re not the same guy and we don’t think exactly the same way on any topic, from what beers are the best to what music we want to listen to on a road trip. What we’re good at is respecting each other and compromising. We’ve created an “identity” that we named “Punkspeare” because it’s a blend of the punk rock ethos and Shakespeare. And that literally drives one hundred percent of everything we do here, from our approach to making beers to our approach to hiring staff in our tasting room, to how we protect our brand. It one hundred percent flows down from that.

Mike: I think there’s also an honesty behind what we do. A lot of what went into the development of our brand at the beginning was Jeff and me figuring out what a business looks like that we can put ourselves into one hundred percent. What’s something that we can stand behind. We believe if we’re building a business that’s going to be successful in the long term, it needs to be something we can believe in.

Jeff: Authenticity.

Mike: Yes. Authenticity.

It has to reflect who you really are as people—your interests, your passions…

Mike: Absolutely.

Jeff: And what we do with beer is not unlike what we do with the music that we listen to or the literature that we read, or what we do in our free time. We both have this love for traditional brands and traditional veins, and we also like to play with those. That probably answers your initial question a whole lot better. It’s why our tasting board looks the way it does. If you look at the beers the way we’ve broken them down, we have “post-modern,” “gothic,” “medieval,” and “transcendental.” Those are ways that we approach all of the artistic realms that we really dig. So all we did was apply that to beer.

Mike: And these are themes that have run through the literary and artistic world for centuries, right? It’s really all about re-appropriating those things. There’s a piece of copy on our website that alludes to the post-modern sense, and I don’t know how post-modern we are, but there’s a recombinant effect of repurposing those themes and I think that they apply. And I think the reason they resonate is that they’re proven out in the humanities and in the arts to resonate with people. And that’s something that inspires us and we like to bring that kind of thematic play to the way we’ve developed our beer and our brand.

To me, the Burning Beard brand feels a lot like a rock band of one kind or another. If the brewery were a band—and I know you two are into different kinds of music—what band would Burning Beard be?

Jeff: Man. That’s a tough one. I think we’d literally be—and maybe not in quality or in album sales—we’d be The Beatles, man!

Mike: That’s what I was going to say, too!

Jeff: Mike’s the Paul McCartney of Burning Beard. And maybe it’s just because I like to walk around naked with weird glasses on that I feel I’m the John Lennon, but we have this really cool interplay, there isn’t one of us that’s writing all of the songs, there isn’t one of us that’s directing the ship. We’re working on it together and that’s really what makes us better. We could have each started breweries independent of each other, but we couldn’t have made this brewery. It took both of us to do that. And that’s why Wings just wasn’t as good as The Beatles. And John Lennon’s solo stuff—Plastic Ono Band, man—not quite as good! So, we’re probably aiming our arrow at Sgt. Pepper’s Lonely Hearts Club Band (not the Andy Gibb version!); there’s lots of things going on and everybody’s contributing. I think that really speaks to how we created this brand, this brewery, and this Punkspeare space.

Mike: I like to think that we’ll be able to evolve our brand in a similar way to how The Beatles did. What I mean by that is The Beatles had a very clear identity when they started, and they gained a huge following and fanfare because of who they were, but they were able to evolve that and keep up the loyalty from their fans.

It’s interesting that you specifically mentioned Sgt. Pepper, because that was really one of the first rock albums to incorporate truly classical elements and truly avant-garde elements into a rock genre. There was orchestration, but there was also backward-running tapes, circus music, and sitars—a little bit of everything, which I think makes it a really apt comparison.

Jeff: Our traditional approach to beer is sort of like the root of that music, like blues, and there will be beers where we try to push the envelope, but there will be some where we’ll just try to run that blues line. So, yeah, there are tons of parallels with music. And we talk about it all the time that way.

Your influences are not only musical, though. There are lots of literary influences also. I wanted to get from you guys just where some of the names for some of the beers came from. Okay?

Jeff: Sure! See if you can stump us!

Wave of Phase Pale Ale?

Mike: Wave of Phase is a member of our hazy beer line, and early in the evolution of that beer line we thought that David Bowie could be a good inspiration for how we developed that line of beers.

Why David Bowie?

Mike: We both love Bowie—David Bowie was punk rock in his own right—but this was also around the time of his passing, so he was also on our minds.

Jeff: He defined his position in rock ‘n’ roll by first mastering the genre and then by repeatedly and successfully breaking free from the gravity of the genre. He had no fear. No limitations. He bent genders. He bent what was acceptable in music at the time. We came up with this naming scheme at a time when people in San Diego were not very high on anyone brewing a hazy IPA. And our philosophy pointed us to Bowie. [Specifically, the phrase “wave of phase” comes from Bowie’s Starman lyrics: Came back like a slow voice on a wave of phase/That weren’t no DJ, that was hazy cosmic jive.]

Dankness Visible IPA?

Jeff: It’s a play on Milton’s Paradise Lost. The original line is “darkness visible.”

Right. And was there a reason you went to Paradise Lost for that specific beer?

Mike: Early on we were going to do a stout called Darkness Visible and its counterpart was going to be more hoppy Dankness Visible. We dropped the Darkness Visible and just stuck with Dankness.

Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr

Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr

Hopmata IPA is one of Burning Beard’s most popular beers. | Photo: Bruce Glassman

Hopmata IPA?

Jeff: The Stigmata! You bear the mark of the hop!

Mike: Put out your hands. Receive the Hopmata!

That is a great beer. Is this a beer you taste and have a religious experience from?

Jeff: More truthfully, we imagined that we would! A lot of these names came from homebrewing, when there’s a lot of down time. There were many late nights or driveway texting sessions between the two of us, and with that beer, we knew we wanted to make a beer that was representative of a stigmatic experience.

Normcore Pilsner?

Mike: Yeah, Normcore. That’s a fun one. Making normal hard-core again. You can search engine “normcore” and you’ll see it’s a cultural and fashion movement, it may have had its roots in the greater New York area, but it’s kind of become a thing. For us, the pilsner is kind of the normcore of beers. It gets back to a simplicity—a simpler approach and kind of being un-flashy for the sake of quality; getting to root of what’s more important.

Is it also that maybe it’s so un-cool that it’s cool?

Jeff: Absolutely. Yes. For example, I just went to this show, I saw the Murder City Devils at the Irenic, that church in North Park behind the Von’s [close to] where Ritual used to be. They’re alternative, kind of like cross-over alternative-punk-rock, and the singer came out wearing dad jeans, a woven belt, and a polo shirt. He is normcore. And that’s what we were trying to do when we were coming up with a name for our pilsner—this was during the pre-Mexican lager phase, before everybody was all high on the Mexican lager again—and the only people in San Diego that really had a pilsner to speak of were Societe, Fall, and of course Doug Hasker at Gordon Biersch. It was one of those things we wanted to open the door with and wanted to make a statement with, and the name is part of that statement.

Mike: It’s a statement within an understatement. Right? It’s anti-fashion. And it’s become one of our most popular beers.

Roggen the Lightning. That’s a continuation of the Rye the Lightning idea, right?

Jeff: Yeah. The paltry rye content of Rye the Lightning compared to the 80% rye in Roggen the Lightning—it’s just another play on words. One day I wondered, what if we actually did a roggenbier and amped up this recipe and went crazy with rye. So, that is all it is.

And Rye the Lightning, just to be clear, the origin of that is…

Mike: A spinoff of a Metallica album, Ride the Lightning.

Ok. Get Thee to a Nunnery. Mr. Shakespeare, you want to comment on that?

Mike: Shakespeare, yes. Quoth Hamlet to Ophelia.

But what was it about that particular beer that made you feel that was the name to go with?

Jeff: Man, that’s a deep question.

Mike: That is a deep question. Honestly, I think it was a matter of going through the long list on the spreadsheet and finding a name that hadn’t been used yet that was really awesome!

Jeff: Also, Mike and I both love Shakespeare (both with advanced lit degrees) and Belgian beers. The nunnery line is a twist on the obvious “monastery,” which actually rears its head as our Belgian-style Dubble: Get Thee to a Monastery. We went big picture with this naming scheme.

Holy the Void Oatmeal Stout?

Jeff: It’s a play on a line from Ginsburg’s Footnote to Howl: “Holy the mysterious rivers of tears under the streets! […] holy the abyss!” is the line. It’s a part of it where Ginsburg just goes on this rant about how everything is blessed. And everything is holy.

Mike: There was a trademark issue with using the term exactly.

And I assume this name came about because this beer is deep and dark and kind of like a black hole, am I right?

Jeff: Indeed! And Holy the Void is also evocative of a great Spinal Tap scene where Nigel Tufnel ponders the depth of the all-black album cover. “There’s something about this that’s so black, it’s like how much more black could this be? And the answer is none. None more black.”

All right. Banksy ESB. I’ll give this one a shot and you tell me if I’m right, okay?

Mike: Go for it.

ESB is a style that not a lot of people do; it’s kind of like under the radar…

Jeff: People hate it before they know it.

Yeah, but when you taste it, you realize it’s really frickin’ good, and in that way it’s a little rebellious the way Banksy is, and kind of anonymous the way Banksy is, in terms of the way people think of the style, but when you get to know it you realize how cool it is.

Mike: I think you pretty much nailed it. Also, Banksy is rumored to be a person or persons, nobody really knows, from Great Britain. There’s a mystery there. There’s also a simplicity to Banksy’s art, right? He’s a stencil artist. There’s something very simple but also very poignant behind what he’s doing. And I think that’s the same for this style of beer, the way that we’ve interpreted it.

I wanted to ask you about a couple of other things that are a key part of the Burning Beard identity. One of your main descriptors is, “It’s punk rock to the core.” Tell me about that.

Mike: This goes back to the very early days of sitting in the driveway homebrewing beer, where Jeff and I would be spitballing ideas and seeing where our visions for a potential brewery could overlap. And that’s where the overlap in our personal interest is—it’s in this notion of “punk rock to the core.”

Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr

Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr

A bottle cap installation created by Mike and Jeff is one of many visual features in the tasting room. | Photo: Bruce Glassman

It’s a genre that you both share an affinity for?

Mike: Yeah, but it’s deeper than that. We’ve talked about Shakespeare, we’ve talked about David Bowie, we’ve talked about The Beatles; all these people are acting on a creative impulse and pushing the envelope in their own way, and that’s at the root of the punk rock ethos, for us. How do we embody that, in what we’re doing here, to do something that’s just honest and straightforward?

Jeff: On the fateful night on which the theory of The Beard was conceived (2012) I had been lamenting the fact that I could not start a band with Mike—he doesn’t play a musical instrument!—so the idea became let’s brew beer together. At the heart if it, no matter what we would have done together, that’s just who we are. And we’re not trying to position ourselves above anybody, we’re just trying to be ourselves. Life is too complicated when you’re inauthentic. So we found this really cool space that we get to share—the beer, the brewery, Punkspeare, Burning Beard—it’s all an expression of us. And that idea, that notion of the punk rock ethos, is about just doing what you want to do and not worrying what your neighbors or your parents think about it. You just have to be yourself. This place gives us that opportunity.

Another key descriptor you guys use for Burning Beard is “subversive.” Tell me how you’re subversive.

Jeff: It all comes from the Beard ethos. Much like Bowie or The Beatles were “subversive” to rock n’ roll, we respect tradition, but more importantly, we respect the creative muse. Also, we aren’t in this for the money, and when one is not in the game for money, one becomes dangerous, wild, uncontrollable. And that’s what we are. No one owns us and that makes us dangerous. At the core, we are in this for our sanity, so that we’d have a creative outlet, and so we could create our own band of like-minded people. In that way, we are like the Fight Club of breweries. For one reason or another, all of us here at The Beard were looking for a connection to something larger than ourselves, we just exchanged soap for beer.

Mike: There’s also a subversive spirit in the way we go big and do it right. It’s interpretive. And it’s more of a mindset than something you would see. When you think about the Burning Beard and the interpretation of what that means, there’s always a subversive underpinning to an artistic expression. That’s what makes good art. We’ve talked about music and art and literature—those are the things that inspire us and that’s the creative fire that the burning in the Burning Beard represents. Not everything that we do will appear subversive, but we draw inspiration from those creative people who have been subversive.

You mentioned the Distinguished Delinquents before. Tell me more about that.

Mike: Distinguished Delinquents is a membership club, being launched on June 1. It’s the real-world, three-dimensional embodiment of this Punkspeare character we speak about. It’s targeted at bringing together like-minded folks who enjoy sitting and talking and telling stories and jokes and drinking beer. That’s the underlying force behind this new program.

Jeff: It’s sort of a back-room extension of what we designed our tasting room to be, with more access. We’re going to invite club members to be part of the conversations with both of us.

Mike: It’s about storytelling. And there are club member benefits; you’ll get a 20-ounce stein, you’ll get discounted beer in the tasting room, other special discounts and benefits, like a grumbler you can fill, and some of our special packaged beers. But really it’s about bringing our most loyal and dedicated customers into the story.

And how will members join?

Mike: It’s an annual membership. It’ll open up on June 1 and people can go to our website to check out all the details.

Before we close this interview out, Mike, would you like to recite for our readers the Four Tenets of The Beard?

Mike: Sure. “Live Creatively,” that’s the first one.

Jeff: And the important thing about that is this: Mike and I literally cashed in and sold everything to open this business. And it was because living creatively means a lot to us and feeling connected to what we do is important. So we jumped at an opportunity to create this.

“Love Thy Neighbor” is one of the tenets. That’s an interesting one to have on there.

Mike: It’s the golden rule, man.

Jeff: And it’s what this space is about.

Mike: Jeff and I did a lot of exploratory research before we opened this business. And part of that was to get a real feel for what the customer experience felt like at a bunch of places. And we asked a lot of questions—questions we knew the answers to—just to see how the bar staff would treat us. We came to the understanding that a good customer experience is often overlooked in this industry. There are a lot of breweries in this town that do a great job with it, and there are others—and other bars—that do a terrible job at it. We wanted to make sure that this was a place where anybody with any level of experience with beer could come and feel welcomed.

Jeff: I really believe this tenet is reflective of us and what we believe. Our personal ethos. How we operate in daily life. It’s how we operate with family and friends and our own neighbors, and this place is supposed to be an extension of that. That’s why we opened it. It’s where we want to be with people we want to be with. Everyone we hire is a reflection of that, and how they treat our customers is part of that. So this tenet is one of those authentic ties to who we are.

And isn’t making great beer a good way to love your neighbor?

Jeff: Absolutely!

“Go Big and Do It Right” is the next tenet.

Jeff: That one’s easy.

Mike: Just look around. There are a lot of barrels in this room!

Jeff: We did the business plans on smaller systems, but we could not do what we wanted to do on a three-barrel system. We did not open this place to fail, we opened this place to succeed. So, we opened way bigger than we should have—we’re probably still bigger than we should be—but we know our system and there won’t be any growing pains. We’re able to service our tasting room and our growing distribution base. We went big with equipment, we went big with staff, and we’re going big with our beers.

And you’re “Sparing No Expense,” which is the fourth tenet.

Jeff: We are sparing no expense.

Mike: Sparing no expense to make great beer!


Follow Bruce on Instagram: @sdbrewdude

Have a Beer with Burning Beard Founders Mike Maass and Jeff Wiederkehr

Burning Beard founders Jeff Wiederkehr and Mike Maass take their inspiration from the arts. | Photo: Bruce Glassman

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Food & Drink SEPTEMBER 24, 2026

High-Protein Mochi Arrives in San Diego

Jacob Chen’s Made for MeiMei adds protein and fiber to flavors like ube, black sesame, and PB&J

High-Protein Mochi Arrives in San Diego

As a kid, Jacob Chen scrounged up whatever odd jobs he could—running lemonade stands, organizing garage sales, reselling appliances on Facebook Marketplace. But there was something about cooking that kept him coming back to the kitchen. “It started as a way for me to spend time with my mom,” he says. “In a way, I think it was inevitable that I would begin a food-based business.”

That business ended up being Made for MeiMei, a line of low-sugar, high protein and fiber mochi flavors like ube, matcha, red bean, black sesame, peanut butter and jelly, and chocolate hazelnut. “‘Mochi’ is derived from ‘mochigome,’ which is the special type of short grain rice that gives mochi its stretchy, chewy texture,” he explains. Traditionally served in Japan as a dessert to celebrate the new year (similar to bibingka in the Philippines and nian gao in China), American-style mochi tends to taste sweeter and often comes as mochi ice cream. However, Chen points out that wasn’t always the case.

Courtesy of Made for MeiMei

“Before mochi was synonymous with ice cream and refined sugar, it was simply a rice based snack filled with whole food ingredients,” he says. “That’s the version of mochi we’re trying to bring back.”

Made for MeiMei’s primary ingredients are rice flour and coconut milk, plus the featured ingredient for each flavor. But rather than using refined sugar, Chen sweetens his mochi with monk fruit and uses organic pumpkin seed protein and chicory root fiber to create what he calls “the first better-for-you mochi.” 

Recent collaborations include a mochi-wrapped gelato with An’s Dry Cleaning, strawberry daifuku cream puff with Mon Chourie, and a funfetti chantilly cream dip mochi with The Clovery, but Chen has his sights set on retail expansion. Currently, Made for MeiMei products are available online, locally at Easy Does It Cafe, Bodega Market, or at upcoming events like Embolden Beer Company’s Taste of Shogun on September 27 (admission is free!) and a pop-up with Organic Oren on October 5. 

Courtesy of Made for MeiMei

Besides being better for you nutritionally, Chen’s goal for the business is to also be better for the world. He’s worked in rehabilitation clinics and volunteered at San Quentin when he lived in Berkeley—experiences that transformed his worldview. “It really doesn’t take much to be on the other side of the fence,” he says. That’s why he donates portions of proceeds to organizations like Second Chance San Diego (which helps formerly incarcerated people find steady employment), Immigrant Defenders Law Center (a nonprofit deportation defense law firm), and Border Angels, an advocacy group working to reduce fatalities of people crossing the United States and Mexico border.

Chen has his sights aimed high, hoping to bring Made for MeiMei to more local grocery stores and cafes before hitting national retail shelves. Will he stop at mochi? Maybe not.

“There are so many childhood treats that could use an ingredient upgrade,” he says. “Mochi is just the beginning!”

Courtesy of Roppongi Restaurant & Lounge

San Diego Restaurant News & Events

Leave It Up To The Chefs at Roppongi 

There’s no such thing as too much omakase, and we’re leaning in. On September 24, chef Davin Waite (The Plot, Wrench & Rodent) will join chef Mark Correa at Roppongi Restaurant & Lounge for a one-night-only, eight-course omakase experience with an optional (but personally recommended) beverage pairing curated by sommelier Humberto Ramirez. You definitely need to snap up a reservation for this one before they’re gone—and with a dream team like this, they will be gone. 

Courtesy of Swells Sourdough Bakery

Beth’s Bites

  • Another weekend, another food festival—not that I’m complaining! On October 3, the 15th annual Taste of North Park hits the streets with over 50 tastings and 15 beverage stops awaiting your arrival. The event sells out every year (for real), thanks to participants like the newly opened One of Us, Falafel Heights, Finca, and many, many more. (Leave the parking stress at home—this is the ideal time to take advantage of the not-utilized-enough North Park parking garage.)
  • Swells Sourdough Bakery is movin’ on up—to Little Italy, that is. The farmers market favorite officially opens at 2254 India Street on October 1, but eager patrons can stop by during the soft opening starting September 26. Swimsuit season is over, people. It’s time to get our bagel on. 
  • Longtime Point Loma watering hole Paradise Lounge & Grill is closing its doors, but only temporarily. I’m keeping an eye out for an official opening date, but the business has posted they hope by the end of September. Hopefully, it’ll be in time for the Padres to make the playoffs—manifestation!

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.

Everything SD SEPTEMBER 24, 2026

Special Activations at the 2026 Del Mar Wine & Food Fest’s Grand Tasting

Chef collaborations, cooking demonstrations, DJs, games, photo ops, and plenty of reasons to keep wandering on Oct 3 and Oct 4

Special Activations at the 2026 Del Mar Wine & Food Fest’s Grand Tasting
Courtesy of Del Mar Wine & Food Festival

At Del Mar Wine & Food Festival’s Grand Tasting, the walk between food tents can take a while. You might stop to watch a chef competition, get pulled toward the DJ, or find yourself playing mini golf before you remember which bite you were after.

Across the Del Mar Polo Fields, there’s also line dancing, a 1961 red Beetle ready for photos, and an aviation-themed pop-up with Reno Tahoe chefs and mixologists. Need a slower stretch? Check out the wellness stops or browse the shops. Here’s what to look for as you make your way through the festival’s zones:

Courtesy of Del Mar Wine & Food Festival

VIP First Bites & First Sips

VIP ticket holders get a head start, with the VIP Reception running from 11:15 a.m. to 1 p.m. and serving first bites, first sips, and a few surprises before the Grand Tasting officially gets going. Champagne Telmont will make the festival’s first pour, while Cohn Restaurant Group brings carajillos alongside pours from Karl Strauss, Licor 43, Tap Truck San Diego, Bebemos Tequila, and Devil’s Grin Gin.

The bites are just as good. Celebrity chef Beau MacMillan will serve a first bite, while Warung RieRie is bringing one of its highly coveted dishes. Yes, this is the restaurant that currently has an eight-month waitlist. You’ll also find bites from The Shellfish Affair, The Waverly, Wolf in the Woods, Dora Ristorante, Cori Pastificio Trattoria, An’s Gelato, Pacific 333, Vintana, and more.

And because every good first act needs a soundtrack, there will be live painting and music, with Courtney Govan bringing live jazz to the reception. It’s the perfect opening act before the main event.

Live Cooking & Culinary Moments

During the VIP Reception, chefs Tommy Gomes and Jeff Roberto will conduct a live ahi cutting. Plant Paradise brings another culinary angle, with celebrity chef Zuliya Khawaja joining the plant-based lineup. The area combines chef talent with plant-forward restaurants and brands, giving guests a chance to see just how creative plant-based cooking can get.

Throughout the weekend, The Stage keeps the cooking demonstrations coming, with celebrities and chefs sharing techniques, recipes, and plenty of inspiration for anyone who plans to actually cook something when they get home. Before you know it, you’re watching a chef demo, casting your awards vote, and sipping mezcal on the grass with friends you just met in line.

Courtesy of Del Mar Wine & Food Festival

DJs, Music, & The Party

At the Grand Tasting, dancing just sort of… happens. A DJ drops the right song. Someone’s holding a taco in one hand and a glass of wine in the other. The country zone breaks into a two-step. Friends convince friends. Strangers become temporary dance partners. By the end of the day, everyone’s forgotten they were ever worried about looking cool.

DJ TENAX will be spinning in Plant Paradise, bringing house, techno, and UKG to an open-air dance floor that’s hard to leave. Chris Cantore, a veteran San Diego broadcaster, takes over the VIP Tent, while BootScootin Line Dance and PVO Events bring country-style line dancing to the Polo Fields, so you can work off your tasting itinerary one two-step at a time.

Then a live guitar hum in the distance leads you to a fuchsia boa over at the Pride Zone, where you’ll find yourself covered in sequins and having the lawn party of a lifetime.

Sports, Tailgates, & Games

Not every activity at the festival requires a tasting glass (although it’s certainly encouraged).

The Matchday Experience brings San Diego FC and San Diego Wave FC into the Grand Tasting, complete with interactive tents and plenty of game-day energy. Athletic Brewing is also sharing activation space with San Diego Wave FC, bringing a fun nonalcoholic option into the mix.

For golf fans, the Los Angeles Golf Club is bringing a Dryve Box golf simulator to the festival. And if your competitive streak is less fairway and more miniature windmill, SD Pop Up Mini Golf has you covered.

The Beach Zone gets in on the action, too, with surfing-inspired elements and Playavole paddle courts. Hemlock Hats and other California brands add to the coastal atmosphere, but the real draw is having somewhere to actually play. And don’t worry, you can cool down in COOLA’s turquoise beach chairs, too, and when your bestie suggests reapplying sunscreen, obviously you do. Basically, there are plenty of ways to work up an appetite between tastings.

Courtesy of Del Mar Wine & Food Festival

Photo Ops & Instagram Moments

You’re going to want to take photos, and the festival has made that extremely easy.

A Timeless Day is bringing multiple photo moments to the Grand Tasting, including a 1961 red Beetle at The Italian Getaway and a teal VW bus in The Beach Zone. For something a little more polished than the standard group selfie, head to the Locals Zone for Pixster Photo Booth and San Diego’s version of a Glam-Bot, complete with a grass red carpet.

Bebemos Tequila is also bringing back its festival-favorite hidden speakeasy. If there’s ever a time for a photo, it’s here. Otherwise, people might not believe you. The speakeasy serves bone marrow shots straight from the bone, with candlelight, a lounge area that makes it hard to believe you’re in a tent outside, and little orange shot glasses. This is “first slide of your festival photo dump” material.

You can also grab your squad and head to LaCroix’s bright and ridiculously cute setup, or swing by San Diego Magazine’s area, where you might stop for a photo in front of the larger-than-life SD Magazine sign and find yourself watching a painting come to life.

But really, you’re in Del Mar. The ocean is essentially your backdrop, and every zone gives you an excuse to stop for the obligatory “totally candid” photo. And yes, the best strategy is to get the group shot before everyone has been sampling wine for three hours.

Shop, Browse, & Take Something Home

The Grand Tasting also doubles as a little shopping excursion, with local makers, fashion, vintage finds, jewelry, and lifestyle brands scattered throughout the grounds. Smoke Revival Vintage Vault brings the thrill of vintage treasure hunting, while Nortte Hats and Hemlock Hat Company make a pretty good case for leaving with a new accessory.

Keep an eye out for jewelry and creative vendors, too, including Iris Studio Jewelry and New Nightfall Jewelry, plus local artists and makers featured throughout the festival. 

You can come for an all day food and wine festival, but still leave with something shiny you definitely did not plan to buy.

Wellness & Reset Moments

We know, at some point, even the most dedicated grazer has to come up for air. The Novo Dia Wellness Zone is designed for exactly that, bringing together mocktails, coffee, hydration, wellness brands, and even bites from Parakeet Cafe.

Step away from the food and drink frenzy for a few minutes, relax in the shade, try some skincare, stretch with prAna, and maybe grab some Instant Hydration Electrolytes before round three.

There’s also nothing wrong with stopping to smell the roses at Green Air Botanicals while devouring a dairy-free cheese dip. It’s less about disappearing from the party and more about making sure you have enough energy to keep going.

The zones give you somewhere to wander, and the activities give you a reason to keep going. So grab your tasting glass, check the schedule, and leave a little room in your afternoon for something you didn’t plan on doing. At Del Mar Wine & Food, that’s usually where things get interesting.

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.

Food & Drink SEPTEMBER 23, 2026

Koshna Is Bringing Single-Origin Indian Spices to San Diego

Founder Dharti Jadav sources cumin, turmeric, coriander, and more directly from small-scale farms across India for fresher, more flavorful results

Koshna Is Bringing Single-Origin Indian Spices to San Diego
Courtesy of Koshna

Around the world, people prize wine from hyper-specific regions. We know that grinding whole coffee beans results in a richer cup than using preground beans. So why do so many of us rely on preground spices to flavor our food?

Dharti Jadav wants us to change that perception of spices, using her own childhood memories from growing up in Ahmedabad, a city in western India in the state of Gujarat. She’s lived in the United States for 20 years, but never had to settle for substandard, stale spices from an old spice rack in a random grocery store. Her mother, who visited every year, would always bring along as many spices from India as she would need until the next year.

Courtesy of Koshna

That changed with the pandemic. “I’m used to a certain freshness level in the spice,” she explains. When the world went into lockdown, she resigned herself to shopping at a large grocer to refill her shelves. 

It didn’t go well. 

The cumin tasted like cardboard—nothing like the piquant, aromatic herb her grandfather grew in India. “It literally felt like somebody was taking away my memories,” she says. She couldn’t let that happen. So she decided to launch Koshna to present spices in a way that actually showcases their depth. 

Sharing a variety of fresh spices for people to fully experience their vibrancy is one thing. But Jadav’s business plan ensures all Koshna products are also sourced individually from small-scale farmers in India, who harvest and deliver the same year to ensure full potency. For comparison, mass-market spice brands can take two years or more to hit shelves, and every day in storage diminishes its vitality and flavor. 

Plus, most spices aren’t just one flavor from one place, she explains. “There are varieties of specific turmeric that have their own nuances and grow in a specific region,” she says. But if you look at 99.9 percent of turmeric bottles on mass market shelves, the label will just say “turmeric.” We don’t simplify wines into just “white” or “red.” So why don’t spices, the commodity that literally launched global trade routes we still use today, get the same specificity, in stores or in restaurants?

Courtesy of Koshna

“All these restaurants, they’re all about farm-to-table,” says Jadav. The menu often says where the local lettuce was grown or where the fish was caught. “I have yet to find a restaurant that says ‘my spice comes from this farm.’” Most people don’t even know where black pepper originated from. (Hint: it’s also from India.) 

Jadav sells Koshna spices online, various farmers markets in San Diego, seasonal pop-up events, and small shops like Home Ec, Bica, and Fox Point Farms. Currently, her product line features spices like Lakadong turmeric (from Umnari in the Meghalaya region), Chambal coriander (named for the Chambal River flowing through the Khera Rudhda in Rajasthan), Aaji fennel (named for the Aaji River flowing through the Ramod in Gujarat), Resham Patto chilli (from Ramod, Gujarat), and of course, the spice that started it all—Banas cumin (named after the Banas River flowing through Dungala, Gujarat).

She knows it can feel intimidating to go from a shaker of flavor to having to grind your own. But it’s worth it, she promises. “Just play with it,” she laughs. “Cooking, it’s like the simplest thing. Nothing wrong can come out of it.”

Courtesy of Mike’s Red Tacos

San Diego Restaurant News & Food Events

Beth’s Bites

  • Bocktoberfest is coming! German-inspired South Park beer bar Bock is hosting a three-weekend shindig with different “tents” each weekend. Things kick off with Paulaner, followed by Seek Beer and Enegren Brewing, and culminating with Hacker-Pschorr. Come thirsty, ready to hold a stein for longer than you would think (!), and hungry for classic Bavarian bratwurst. 
  • I’m biased in that I believe every season is cider season, but fall is when the juice really starts to flow. In San Diego, Newtopia Cyder is gearing up for the season and beyond, recently inking a distribution deal that will bring their ciders to nine states in the east and southeast, with more on the way. Part of their expanded lineup includes the flagship Venom Imperial Cyder, a collaboration with Wu-Tang Clan’s U-God, with rollout that coincides with the upcoming Wu-Tang tour. San Diego cider ain’t nuthing ta f’ wit. 
  • U-God isn’t the only celeb tapping into San Diego food and drink. NBA superstar LeBron James just joined Mike’s Red Tacos as an investor, helping the Southern California birria brand keep up its rapid nationwide expansion. King James and birria? Now that’s a slam dunk.

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.

Studio S SEPTEMBER 11, 2026

Vi at La Jolla Village – Senior Living in the Heart of Everything

At Vi at La Jolla Village, residents don't have to choose between security and adventure, connection and independence. They get all of it.

Vi at La Jolla Village – Senior Living in the Heart of Everything
Courtesy of Vi at La Jolla Village

Today’s seniors are more connected than ever, with a renewed focus on retirement as a time of discovery and enriching experiences. The ultimate reward for a retirement well-earned is the wisdom to appreciate it all, and what better place to enjoy that unique perspective than Vi at La Jolla Village, in the heart of San Diego.

All-access pass to good living.

As a Continuing Care Retirement Community (CCRC), Vi provides access to a connected and fulfilling community while making it easy to plan for future care, should the need ever arise. With a care plan in place, residents enjoy greater financial predictability and long-term value, freeing them to focus on making the most out of retirement.

Resort-style amenities at the epicenter of a cultural hub like San Diego offer a retirement experience unlike any other. Paired with exceptional dining, spacious accommodations and dedicated staff, the best of maintenance-free living is all around. And with the introduction of Vista 360 Well-Being, Vi’s panoramic approach to wellness, there are more ways than ever for residents to access it all.

The harmony of mind, body and community.

Courtesy of Vi at La Jolla Village

The key to longevity is striking the right balance in maintaining an active lifestyle with an active mind in a fulfilling community. With newly renovated community spaces and restaurants, Vista brings a variety of opportunities for residents to elevate their well-being through Vi-exclusive “Signature Experiences.”

Vista Enrich takes an evidence-based approach to brain vitality, keeping residents at the forefront of cognitive health through exergaming (exercising + gaming), nutritional plans and informative workshops. It is also home to The Brain Vitality Studio, an innovative facility dedicated to cognitive fitness that has garnered national recognition.

Vista Discover invites residents into stimulating educational experiences, from chef-led cooking demos and guided wine tastings to lectures at local universities and intimate lectures following cultural outings.

While Vista Enrich focuses on brain health and Vista Discover engages residents intellectually, Vista Explore cultivates a sense of adventure through curated travel and local excursions. But broadening one’s horizons doesn’t always require a plane ticket. One recent event brought a taste of the world right to the community: an onsite “jazz cruise” featuring live music and global cuisine served at a series of themed “ports” all within the community’s own ballroom.

“Location, location, location”

Courtesy of Vi at La Jolla Village

One of the biggest perks of life at Vi at La Jolla Village is its proximity to just about everything. With easy access to transportation and local attractions just steps away, residents can explore and engage with their community at their own pace.

“There are trolley and bus stops within a 5-minute walk that will get you to the beach, UCSD Campus, medical appointments, downtown La Jolla or San Diego, et cetera. We rarely use our car,” said resident Tom Yager.

With the best of San Diego just steps away, residents don’t just live in the city, they live within reach of everything that makes it special.

The best of all worlds.

Courtesy of Vi at La Jolla Village

At Vi at La Jolla Village, retirement isn’t a chapter to slow down; it’s an invitation to discover more. Tailored community experiences created by Vista, paired with the vibrant pulse of San Diego just outside the door, mean that residents don’t have to choose between security and adventure, connection and independence. They get all of it.

This is what an all-access pass to good living looks like: the comforts of an elevated lifestyle, a community built for growth and a city made for discovery – all in one place.

To learn more about Vi at La Jolla Village or for details on available floor plans, visit ViatLaJollaVillage.com/SDM.

Partner Content
Everything SD SEPTEMBER 22, 2026

Experiential Zones at the 2026 Del Mar Wine & Food Fest

Some problems are worth having—like too many things to eat, sip, and do in one afternoon

Experiential Zones at the 2026 Del Mar Wine & Food Fest
Courtesy of Del Mar Wine & Food Festival

At Del Mar Wine & Food Festival’s Grand Tasting, everyone has their own goals for the day. One friend wants oysters and Champagne. Another heard there’s line dancing. Someone disappeared into Taco Alley. The food person is making a beeline for every chef demo, the golf friend has found the simulator, and someone else is already settled into a beach chair with a mezcal cocktail and has announced they’re “never leaving.”

Consider yourself zoned in.

This year, the Grand Tasting turns the Del Mar Polo Fields into a full-blown foodie wonderland, with chef showdowns, wellness escapes, art installations, lawn games, music, and plenty of magazine-worthy plates. But the zones are where everyone gets to play their own way. You might sip your way through the SLO Zone, accidentally spend the afternoon behind the DJ booth in Plant Paradise, or live out your best beach day in The Beach Zone.

With 100-plus chefs and restaurants, 150-plus wineries, breweries, distilleries, and drink makers, plus a whole lot more happening in between, there’s no shortage of ways to spend the weekend. And with the Grand Tasting taking place October 3 and 4, there’s actually time to explore.

Because the problem with bringing your favorite people to an adult playground is that everyone wants to play differently. Luckily, you get two days to figure it out. Here’s where to start:

Courtesy of Del Mar Wine & Food Festival

The Beef Experience

The Beef Experience, presented by Brandt Beef – One World Beef, is for the people who believe a food festival is a perfectly reasonable excuse to build an entire afternoon around meat. Brandt Beef brings its signature fare to the Polo Fields alongside a seriously stacked lineup of local favorites, from Tanner’s Prime Burgers and Ranch 45 to Jimmy’s Famous American Tavern, Order Fire Barbecue, Flying Pig Pub & Kitchen, The Pit BBQ, Aloha Rib Shack, and more.

And then there’s the tent you might almost miss.

Tucked into Brandt Beef Alley, Bebemos Tequila has set up what looks, from the outside, like a fairly unassuming tent. Walk inside, though, and you’ll find a full little speakeasy lounge, complete with a bar and one very dramatic tequila trick. The team lights the shots right in front of you before pouring them straight into guests’ mouths. Candlelight, fire, tequila, barbecue. Suddenly, your casual afternoon tasting has taken a turn.

Grab a plate of Brandt Beef tallow fries, chase it with a pour from Bebemos Tequila or Tap Truck San Diego, and maybe browse Nortte Hats while you recover. The rules are simple: follow the smoke, trust the grill, and maybe don’t make dinner plans afterward.

The Beach Zone

For the friend who thinks every good afternoon should involve a little sunshine, a cold drink, and nowhere to be, there’s The Beach Zone. Presented by Reef Lifestyle, this laid-back corner brings the San Diego summer fantasy to the Polo Fields, complete with coastal bites, beach-inspired brands, and plenty of reasons to stay awhile.

Grab bites from Duke’s La Jolla, Jake’s Del Mar, Lofty Coffee Co., Dang Brother Pizza Co., and Coral Del Mar, then cool off with Summer Club, Volley, Surfside Iced Tea and Lemonade + Vodka, Tito’s Handmade Vodka, Mezo Mezoritas, Roseade Wine Spritzer, Pinkys, and more. Hemlock Hat Co., Coola, Sambazon, Playavole, Shibumi Shade, Spritz del Conte, and Out of the Woods add a little retail therapy to the mix, because the Grand Tasting obviously needs shopping, too.

And yes, there’s a photo op. Find the teal VW bus from A Timeless Day, gather your favorite people, and pretend you’ve spent the afternoon cruising the California coast instead of wandering around a wine and food festival.

It’s an area filled with surf-inspired games, your next favorite beach accessory, and a drink in hand. Basically, San Diego summer, condensed into one very convenient patch of grass.

Courtesy of Del Mar Wine & Food Festival

Pride Zone

Neon boas, glitter-filled drinks, and enough food to make choosing a single dinner impossible. The Pride Zone presented by San Diego Pride is bringing the energy, gathering some of San Diego’s favorite restaurants, bars, breweries, and sweet spots in one very colorful corner of the Polo Fields. Expect bites and beverages from Cary Q Wines, Gossip Grill, Rootdown & Es Okay, T’Maro Brands, and more.

Plant Paradise

Plant Paradise is your green oasis, but don’t expect it to be particularly peaceful. DJ Tenax returns with house, techno, UKG, and the kind of set that can turn a quick stop into an hour on the open-air dance floor. As Green Air Botanicals sets the mood, grab a cocktail from Mission Craft Cocktails, Makku, or San Hagen Tequila, and a bite from the sprawling lineup of plant-based bites and snacks from some of San Diego’s vegan favorites.

Kindred, Nourish Eats, The Plot, Maya’s Cookies and more. There’s also a full lineup of brands to snack your way through, including Aficio 22, Bücha Hard Kombucha, Nichols Farms, Nuts For Cheese.

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.

Food & Drink SEPTEMBER 17, 2026

Sea Monster Is Bringing Poke and Matcha to Mission Valley

The new Hawaiian- and Japanese-inspired cafe will serve locally caught bluefin, fresh spring rolls, housemade sauces, and plenty of matcha

Sea Monster Is Bringing Poke and Matcha to Mission Valley
Courtesy of Pinyada “Ada” Primpray

Not all monsters have to be scary. In fact, entrepreneur Pinyada “Ada” Primpray’s is delightful.  Sea Monster, a small cafe that will serve poke bowls, fresh spring rolls, and matcha, will open in Mission Valley by the end of the year. 

“The concept is a Hawaiian- and Japanese-style cafe,” Primpray  explains. She calls it Sea Monster in homage to her friend’s popular restaurant Big Monster Sushi & Thai in Hawaii, but “the idea really started to take shape after I came back from a solo trip to Italy,” she says. The experience inspired her to start her own concept that mixed her culture, experience, and passion for food.

Sea Monster will be her first restaurant as an owner, but Primpray has worked in restaurants for 15 years in places like Kauai, Chicago, New York, and San Diego. She realized a similar health-conscious, seafood-forward, quick-service restaurant could work here, especially in that corner of Mission Valley where pizza and burgers reign. Plus, she points to the massive development plans for the area—between Riverwalk bringing thousands of new homes to the area and even more coming from San Diego State University, there are lots of new locals looming on the horizon.

She brought on Head Chef Wasu Gibb Palipote from Sushisamba in Los Angeles to develop the menu and signature sauces, like ink wasabi and a larb sauce. “Every couple of months, we plan to introduce a new signature sauce created exclusively for Sea Monster by [Chef Palipote],” she says. All the sauces will be homemade, including a basil creamy sauce and sesame vinegar.

Courtesy of Pinyada “Ada” Primpray

Sea Monster’s menu centers around fresh poke bowls—mostly locally-caught bluefin tuna and hamachi as well as salmon, served California-style rather than Hawaiian-style (the sauces are added to order rather than marinating on the fish, which can overpower its flavor). Toppings will range from the usual, like edamame and green onion, to upscale, like uni (sea urchin). She’ll also serve fresh salad rolls, a popular light snack in Vietnam and her native Thailand, with vegetables and seafood like salmon, shrimp, and imitation crab. Everything will be served to-go, although there will be very limited seating for people who want to dive in right away. 

The matcha program will start small, with six iterations planned for opening and potentially more in the future. “I really want to have mango sticky rice,” she adds. Beyond adding items to the menu, Primpray says she hopes Sea Monster will be more than a restaurant. “I want it to grow into a lifestyle brand with its own little world,” she says, pointing to the restaurant’s mascot, Smoo. A monster with aspirations of growing bigger and bigger until it takes over? Yeah, sounds about right. 

Sea Monster will open daily for lunch and dinner in late 2026 at 6110 Friars Road in Mission Valley.

San Diego Restaurant News & Food Events

Beth’s Bites

  • Oktoberfest season is closing in fast, and one of the first dirndl-laced events of the year kicks off at AleSmith Brewing Company this weekend. AleSchmidt Oktoberfest runs every Saturday from September 12 through 26, and the family-friendly event is chock-a-block with German food vendors, live oom-pah bands, stein holding, and a whole lot more. The free event starts at 11 a.m. each Saturday, and from personal experience, I recommend posting up on the early side to snag a seat.
  • Japanese fine dining restaurant Shio soft opened in August, bringing elegant plates and sunset views to La Jolla. (The area was hardly hurting for either, but I think we could always use some more sushi in our lives.) Has anyone checked it out yet? Let me know what I should order by dropping me a line at [email protected].
  • Restaurateur brothers Danny and Dante Romero have been on a tear the past few years, consulting at places like Una Mas and taking over The Lion’s Share last summer. It’s understandable to see they recently decided to pause their recurring pop-up concept Two Ducks to recalibrate and figure out its future in a permanent location, but it’s still a bit bittersweet. If it’s “see you later” and not “goodbye,” I can live with that (for now).

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.

Partner Content SEPTEMBER 5, 2026

NewBridge School

San Diego Magazine's Private School Guide 2026

NewBridge School
Jog-a-thon

NewBridge School is San Diego’s only school dedicated to the education of students with dyslexia and related learning profiles. For 30 years we have successfully served students with dyslexia, dysgraphia, dyscalculia, receptive/expressive language disorders, ADHD, executive functioning and memory deficits. Students transition successfully into academically rigorous high schools and colleges across the country. Why NewBridge? Training, training, training (plus intensive individualization, and comprehensive program design). All teachers are trained and retrained biennially in Orton-Gillingham, the only approach proven to remediate dyslexia based on Science of Reading research, and complete a year-long training program. Every aspect of our program is designed around our students’ learning styles and needs. Every class is taught by a highly-trained expert, and our Speech/Language and Occupational Therapy teams embed throughout the day. Our multisensory, multi-tiered math program has been developed in conjunction with sister schools and experts across the country. Don’t wait—early intervention is magic!

Enrollment: 100

Grades: K – 8

Tuition: $30,000

Deadline: Rolling

Gender:  All-inclusive

Details  Nonsectarian

Open House  Tours by appointment


12285 Oak Knoll Road • Poway, California 92064
858-679-5744 • [email protected] • thenewbridgeschool.com

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