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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 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.

Food & Drink SEPTEMBER 17, 2026

The Art of Sharpening Knives

Kuya Sharpens owner Joshua “Jhun” de Andres turned a meditative practice into a business caring for prized kitchen knives—one whetstone at a time

The Art of Sharpening Knives
Courtesy of Kuya Sharpens

“A sharp knife is a safe knife,” says Joshua “Jhun” de Andres, owner of Kuya Sharpens. It only takes a light touch to guide a properly-sharpened knife, while dull knives require much more force to cut through an object, increasing the likelihood and severity of an injury. “If you slip, that’s a lot of force that is now going into your finger, your hand, and that’s where it becomes extremely dangerous.” 

De Andres started sharpening knives as a meditative practice during a time of personal grief, a way to zone in on a task with a useful and satisfying outcome. “[It was a] reminder to myself that you can fix something that’s broken and give it purpose again.” Once he ran through his own collection of knives, he started asking friends and family if he could sharpen theirs. When he’d sharpened everyone’s knives he could think of, he started posting videos on TikTok, where his first professional chef customer found him: Chef Tanner Stanich, chef de cuisine at Michelin-recognized Bib Gourmand Mabel’s Gone Fishing.

Courtesy of Kuya Sharpens

“That’s when things really started to take off,” he laughs. He uses whetstones rather than motorized belt sanders to sharpen, which gives him the ability to make microadjustments during the process for a more customized and controlled result. Whetstones also preserve steel more efficiently than other mechanical processes, which are faster, but take off more of the knife’s edge in exchange, reducing the lifespan of the knife. 

Learning how to master whetstones takes a lot of time and practice, and while de Andres specializes in sharpening Japanese knives, he’ll sharpen a knife from anywhere. “Every knife deserves to be sharp,” he says. 

Japanese kitchen knives are designed for extremely specific purposes: there’s a knife to break down a fish (deba), cut through boneless raw fish for sushi and sashimi (yanagiba), slice vegetables (nakiri), carve meat (sujihiki), debone poultry (honesuki), and even knives only the executive chef can use (kiritsuke). Few other culinary cultures utilize such ultra-specialized tools, and Japanese steel is prized for its extreme hardness and ability to maintain a razor-thin edge for decades when properly cared for. 

De Andres is still figuring out different ways to expand his business: hosting workshops at Home Ec on Adams Avenue, creating knife restoration tutorials, and launching private lessons, all while continuing to sharpen knives people bring to him or even send from across the country. And he knows that for both home cooks and professional chefs, sharpening a knife that may have cost hundreds of dollars on a whetstone can feel overwhelming. Will I ruin it? Will I break it?

“You’re most likely not going to break it,” he promises. “But you are going to make it yours, and you have to kind of be okay with that.” Knives age and change just like humans do. Sharpening is an essential part of maintenance, and shaving away the dull edges to restore a shine takes care. And de Andres cares a lot.

“It’s just been really life-giving to me,” he says. “I know it seems really silly that taking a knife and putting it on a whetstone can change your perspective on how you view the world, but for me, it came to me at a time when I needed it most.”

Photo Credit: Lauren di Matteo

San Diego Restaurant News & Food Events

Beth’s Bites

  • Mesa Agricola, a tiny taqueria in Escondido, made this year’s New York Times 50 best restaurants in the US list. If you’ve had the privilege of eating the guisado delicacies from chef Juan González and Megan Strom, you’ll understand why. Congrats on the recognition—and happy first birthday!
  • Kids Free San Diego is about to kick off, and if you haven’t already taken a look at all the month-long deals on food, activities, and hotels, you have two more weeks to make a game plan. Between kids eating free at places like Crab Hut and the Waffle Spot, staycation deals at places like San Diego Mission Bay Resort, Belmont Park discounts, free fishing, whale watching, and more, I know that my dance card for the month is pretty much full. 
  • Ranchito Milkyway, a farmstand in Bonita, also has plenty of events to pencil into your calendar, starting with an Indian cuisine-inspired farm-to-table dinner on September 19 with chef Kanta from Sattvik to an Italian cooking class on October 17 with chef Elisa from Balsamico Italian Kitchen. If you’re chock-full of things to do over the next few weeks, there’s always the option to snag one of their CSA boxes for an abundance of winter greens, vegetables, and herbs for home cooking.

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 16, 2026

Where to See Celebs at the 2026 Del Mar Wine & Food Festival

Check out the stacked lineup of talent participating in this year’s celebration of food, cocktails, wellness, and SoCal energy

Where to See Celebs at the 2026 Del Mar Wine & Food Festival
Courtesy of Del Mar Wine & Food Festival

Tickets to the Del Mar Wine & Food Festival get you in the door. The real fun is figuring out who you’ll run into once you’re there. This year’s weeklong schedule of exclusive events, running September 30–October 4, includes dinners, tastings, and loosely-supervised chaos where celebrity chefs and local icons finally let their hair down.

The festival has a track record of the unexpected: Bryan Cranston and Aaron Paul once toasted their mezcal brand Dos Hombres with an intimate dinner at the Lodge at Torrey Pines (and then, evidently unsatisfied, kept drinking it on the cliffs above Blacks Beach with a rotating cast of San Diego and Food Network chefs. Alex Morgan showed up for a dinner under the lights honoring the country’s most badass women chefs). Drew Brees ran a celebrity pickleball tournament where the guy from It’s Always Sunny in Philadelphia got absolutely humbled by locals.

If you scored a ticket to last year’s Grand Tasting, you might’ve caught Guy Fieri doing exactly what Guy Fieri does: strolling the grass, signing t-shirts and foreheads, and hanging off the DJ surf van like it was built for him. Meanwhile, local chef Ethan Yang of Glass Box walked off with the Chef Competition surfboard.

So whether your plan for 2026 is to corner legendary San Diego chefs like Victor Jimenez of Cowboy Star and Jon Sloan of Juniper & Ivy in person, or just aim for a spontaneous golf cart ride with a Food Network star—here’s your cheat sheet for where to run into a celebrity chef, TV personality, award-winning winemaker, or pro athlete at this year’s Del Mar Wine & Food Festival.

Courtesy of Del Mar Wine & Food Festival

Troy Johnson, Karen Krasne

Signature San Diego Opening Night Party

September 30 | 6 – 9 p.m. | Monarch Ocean Pub 

Consider this your soft landing into festival week—the walk-around tasting that eases you in before things get chaotic later on. Monarch Ocean Pub hands its patio over to the flavors that define San Diego eating: Baja seafood done right, coastal bites, Mexican flavors with some heat behind them, all the staples locals will fight you over. 

The celebrity sightings here lean more “bump into” than “spot from across the room.” Troy Johnson—Food Network judge, San Diego Magazine chief content officer and co-owner, Emmy-winning host, a man who has eaten his way across the entire country professionally—is the type to materialize at whichever station has the longest line, because he already knows it’s worth the wait. Ask him what he’s had so far. He’ll have opinions.

Then there’s celebrity pastry chef Karen Krasne, owner and executive pastry chef of Extraordinary Desserts, James Beard House alum, and a woman Forbes once ranked among the top 10 pastry chefs in the country—which tracks, because you might find her holding court next to a tray of her roasted pecan shortbread dipped in white chocolate, explaining exactly why this is the flavor combination. You will listen to every word, too, because you’ll want to try that cookie.

This is an opening night party where the person next to you in line might just be the one who baked the thing you’re about to eat.

Courtesy of Del Mar Wine & Food Festival

Bryn McArthur, Mawa McQueen

Chateau Montelena’s 50th Anniversary Celebration

October 1 | 6 – 9 p.m. | Fairmont Grand Del Mar

Fifty years ago, a Napa Chardonnay beat France at its own game and rewrote what the world thought it knew about wine. This dinner is that legacy, poured by the family who built it, course by course.

Under the arches at Fairmont Grand Del Mar, Ernie Hahn and the Hahn family, who partnered with the Barretts to revive Chateau Montelena into the Napa powerhouse it is today, host an evening built entirely around the winery’s most iconic pours. Every course gets its own pairing straight from the Montelena portfolio, so you’re not just hearing about the Judgment of Paris, you’re tasting the wine that started it.

Chef Mawa McQueen, a former James Beard Best of the West winner out of Aspen, brings globally inspired cuisine and serious technique to the table. Alongside her, Fairmont Grand Del Mar’s executive chef Bryn McArthur leans into farm-to-table sensibility shaped by a career of global kitchens. Together they’re building a menu meant to hold its own against wine that already changed history once.

This is the rare dinner where the wine isn’t just accompanying the meal, it’s the reason the meal exists. Fifty years after Paris, the rematch is happening right here in Del Mar.

Courtesy of Del Mar Wine & Food Festival

Karen Krasne, Martin Munguia

Rioja Uncorked

October 1 | 6 – 9 p.m. | Rancho Valencia 

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.

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.

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Food & Drink SEPTEMBER 11, 2026

A Taste of Osaka Is Popping Up Around San Diego

Surf’n Slaw founder Kumi Alexander is introducing local farmers market crowds to okonomiyaki, the savory Japanese pancake she grew up eating

A Taste of Osaka Is Popping Up Around San Diego
Courtesy of Surf’n Slaw

After 15 years married, my husband and I tend to agree on most things. But there’s one argument we both refuse to bend on—I prefer okonomiyaki Osaka-style, and he’s a die-hard Hiroshima-style devotee. (To be fair, we both adore both styles, but at this point, it’s just fun to have a low-stakes disagreement.)

Okonomiyaki is one of Japan’s greatest comfort foods, a savory pancake that’s about the size of a DVD, if you aren’t too young to know what that is. It’s not terribly hard to make—it’s flour, eggs, dashi stock or water, and a whole heap of shredded cabbage, plus optional fillings like green onions, pork belly, or bonito flakes, all cooked fresh on a flat top griddle. Drizzle some kewpie mayo and okonomiyaki sauce on top, and you’re hot to go. 

However, it’s not easy to make well, and as you now know, people have capital-O Opinions about Osaka-versus-Hiroshima. Hiroshima-style layers the ingredients one by one rather than mixing them together, adding a layer of soba or udon noodles and topping it all off with a fried egg. For Osaka-style,  all the ingredients are mixed together and then cooked on the griddle, so every bite includes every ingredient in a hodgepodge of deliciousness. (One Osaka variation called modan-yaki does include soba noodles mixed in the batter, but they’re not traditionally used in that regional version.) 

Despite a childhood spent in Osaka, Japan, Kumi Alexander specializes in making Hiroshima-style okonomiyaki. “Okonomiyaki has been part of my life for as long as I can remember,” she explains. “My parents ran their own business when I was growing up, so Saturdays were often busy, and okonomiyaki was one of my mother’s go-to lunches because it was simple and easy to make.” 

Alexander came to San Diego seven years ago with a desire to bring a part of her culture with her—not just a product, but a feeling. “When I thought about what could do that, the answer was almost obvious: okonomiyaki,” she says. 

She originally launched Surf’n Slaw as a mobile pop-up food stand in August 2025, offering what Alexander calls Japanese-meets-California okonomiyaki. “Our full Surf’n Slaw includes cabbage, noodles, umami dough, beef, shrimp, and vegetables,” she explains. The menu also has a “Green Wave Slaw,” an Osaka-style version that can be made vegan and gluten-free, as well as matcha drinks. 

Currently, Surf’n Slaw pops up at farmers markets in North Park, Scripps Ranch, Hillcrest, La Jolla, and La Mesa, as well as other local markets and community events. Eventually, she may expand to a permanent location, but that’s a future goal. And while Alexander hopes that one day okonomiyaki will be as well-known to American audiences as ramen or sushi, for now, she’s just happy to share a bit of home with San Diego. 

San Diego Restaurant News & Food Events

Beth’s Bites

  • Izola Bakery announced big plans for a second location and bakery HQ (checks notes) over three years ago and it’s kind of been crickets since then. But there may be movement in the expansion plan—the East Village bakery recently put out a hiring call for “the people we need to help us build what’s next.” Here’s hoping things get cooking (or baking, as the case may be) soon. 
  • As a California-born, East Coast-raised foodie, I can confidently say the East Coast has the deli game on lock. So whenever anyone announces they’re bringing an East Coast-style sandwich to the West Coast, I remain cautiously optimistic until proven otherwise. (Big Jim’s in Pacific Beach is a phenomenal example of a transplant done exceptionally well.) Los Angeles-based Ggiata Delicatessen recently announced plans to open a location in Encinitas, promising authentic Italian staples like meatball parmesan subs, cheesesteaks, and Italian cold cuts. Don’t let me down, guys!
  • Unfortunately, it’s not all openings and expansions. Nola on 5th in Hillcrest permanently ceased operations without warning or explanation. We can probably pick from one (or more) squares on Restaurant Closure Bingo for the reason (increased costs for ingredients, labor, equipment, etc.), but for the jambalaya enthusiast, it doesn’t really matter why. It’s simply adieu to a slice of The Big Easy in San Diego. 

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.

Food & Drink SEPTEMBER 9, 2026

Hako Hako Will Bring Japanese Konbini Culture to Hillcrest

San Diego entrepreneur Kenji Blouin-Ito is turning a tiny Uptown Inn space into a destination for bentos, coffee, snacks, and more

Hako Hako Will Bring Japanese Konbini Culture to Hillcrest
Courtesy of Hako Hako

Tokyo unquestionably holds the title as one of the best, if not the best, food cities of the world. But despite the plethora of Michelin-starred kaiseki restaurants and hole-in-the-wall ramen joints, you’d be remiss in walking past glowing signs beckoning you to enter one of the 56,000-plus konbini across the country.

Konbini cafes like Lawson’s, FamilyMart, and 7-Eleven may look like run-of-the-mill convenience stores, but convenience store culture is a completely different animal there. Absent are the sad, floppy hot dogs sizzling sweatily on a rotating wheel of misery. Instead, konbini are stocked with a bevy of hot and cold drinks in every imaginable flavor, meals like tamago sandos (Japanese egg salad sandwiches) and prepacked bento boxes, snacks like onigiri (handheld triangles of rice and seaweed, often filled with fish or pickled plum), and even limited-edition merchandise (not unlike Wawa’s line of merch). 

Soon, Hillcrest will get a taste of konbini culture. Hako Hako opens in front of Uptown Inn by Vantaggio, next to Ramen Ryoma, in early 2027.

Kenji Blouin-Ito, a half-Japanese, half-French San Diego native grew up eating Japanese food at home and during trips across the Pacific. “I remember looking forward to eating bentos on the train,” he says, grabbing quick items to munch on without sacrificing quality or succumbing to cost. When in France, he saw a rise of appreciation for casual Japanese cuisine, “long before it happened here.” 

Courtesy of Hako Hako | Photo Credit: @josh_walker.26

So he decided to bring it here. After AB 626 passed in 2018 to allow different jurisdictions to permit Microenterprise Home Kitchen Operations (MEHKOs), Blouin-Ito joined Foodnome, the first legal marketplace for homemade food in the US, as a co-founder. Eventually, the national nonprofit The Cook Alliance took over the project, leaving him open to the next new idea but with the experience of running a food-based business. 

“That experience changed how I think about food, not just what makes it good but what makes it work,” he explains. Bento boxes felt affordable in a time of inflation, convenient in a bustling world, and versatile to a variety of palates. When he got the chance to open a konbini himself, he went for it. 

His family runs Uptown Inn, a mix of apartments and hotel rooms that’s seen increased food traffic over the past few years. “We had a small space in front of the building that wasn’t being used, and it just made sense,” he says. Hako means “box” in Japanese, a reference to both bentos and small space from where he’ll sling freshly made bentos, coffee, drinks, pastries, snacks, and a small retail selection.

Hako Hako will initially open for morning and afternoon hours, but you don’t have to wait until next year to get a taste of Japanese culture. Blouin-Ito’s concept is popping up at various coffee shops around San Diego, with a few coming up: Easy Does It on September 19 and Cafe Moto on October 17. Until then, practice the art of gaman: patience with grace. 

Hako Hako opens at 819 University Avenue in Hillcrest in early 2027.

San Diego Restaurant News & Food Events

Beth’s Bites

  • Sushi Tadokoro held on to its Michelin star for three years—no mean feat for anyone. But now, the Old Town restaurant is changing things up, eliminating lunch and à la carte service at the end of September before transforming into an omakase-only experience in October. The dining room will close from October 1 through October 22 to make the change, but promises it will be “more intimate. More personal. More focused on each guest and every piece we serve.” Sounds worth the wait.
  • Bock brought new life to South Park when the German-inspired beer bar opened after a long construction process by owner Brian Jensen (Vino Carta, Bottlecraft). Now, Bock is getting its own shot in the arm with a new in-house kitchen from the people behind Majorette, Love Letters Pizza, and Scrimshaw Coffee. Kurz, or “quick” in German, is already open, serving European-inspired bites like the requisite currywurst, Bavarian pretzel, and schnitzel, along with some newcomers like a pierogi and famous “Majorette burger.” (I can confirm it’s a damn good burger.) Reminder: Bock and Kurz are 21+, so leave the kinders at home.
  • The popular Japanese dessert chain Warabimochi Kamakura already has 70-plus locations in Japan, Australia, China, Thailand, and the U.K. (to name a few), but is finally opening a location in Convoy District at 8322 Clairemont Blvd. After a successful pop-up test run at Asa Bakery, Warabimochi Kamakura will bring its signature warabimochi (a traditional simple, jelly-like dessert), plus tea like matcha and hojicha, as well as soft serve as soon as October, but possibly November. (Although warabimochi is sometimes considered a summer treat, I’m pretty sure I can make an exception for autumn.)

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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