Dialect Magazine – Page 6 – culture in action

We will miss you Uncle Phil | James Avery – 1945-2013

Actor, author, and U.S. Navy Veteran are just a mere few words to describe the charismatic Mr. James Avery. The Virginia born, New Jersey bred entertainer departed this life on December 31, 2013 from complications from open-heart surgery. He was 68.

Raised by his single mother, Avery portrayed one of the most beloved fictional fathers (and uncles) on television as The Fresh Prince of Bel-Air‘s Philip Banks. With his combination of rigorous rules, pure heart, and slapstick humor – Avery’s “Uncle Phil” was one of the best.

One of the industry’s most inventive actors, he was first bitten by the acting bug in 1980, making his onscreen début as a dancer in the cult classic The Blues Brothers with John Belushi.

Since then, he had evolved – appearing in multiple television shows and movies, including Girlfriends, NYPD Blue, CSI, L.A. Law, A Different World and Dr. Dolittle 2. His distinctive, yet commanding voice garnered him many roles as professors and doctors, as well as, put him in demand as a voice actor. His notable voice roles included Rhodey in the 1990s animated version of Iron Man. And Shredder in the Teenage Mutant Ninja Turtles, to name a few. He, also, shared his voice for video games, such as, 1995’s Animated Storybook: The Lion King.

Despite his extensive resume, he’s known to many for his six-year run as Phillip Banks, the uncle to Will Smith on the 90s sitcom, The Fresh Prince of Bel-Air. To those who are unfamiliar with the show, Smith‘s character was a Philadelphia teenager and nephew of Phil’s wife Vivian Banks. After getting into trouble, he was sent by his mom to live with his wealthy Los Angeles relatives. As Phillip Banks, affectingly referred to as “Uncle Phil”, Avery portrayed a Harvard trained attorney turned judge and former civil-rights activist. He was the stern, but caring patriarch who was a loving husband, devoted father to his own three kids, plus second father and role model for his nephew. Despite his serious moments, there were many comical ones.

Alfonso Riberio, who portrayed his son Carlton Banks tweeted: I’m deeply saddened to say that James Avery has passed away. He was a second father to me. I will miss him greatly.

Avery is survived by his wife of 26 years, Barbara Avery; his mother, Florence Avery; and his stepson, Kevin Waters.

Pacifica Del Mar Restaurant proffers a fresh culinary perspective

Chef Stephanie Courtesy Pacifica Del Mar

As a long-standing seaside San Diego eatery nearing its 25-year anniversary at the same location, Pacifica Del Mar Restaurant is well-known by locals and perennial tourists, alike, for its award-winning fare. Yes, the venue offers stunning views of the Pacific Ocean by day and atmospheric candlelight dining night. What is most notable about the restaurant is its thoughtfully conceived and purposefully executed menu being dished up daily by Executive Chef Stephanie O’Mary-Berwald.

While Pacifica Del Mar continually offers its signature menu items that endure as guest favorites, such as the ever-popular Sugar-Spiced Salmon ($29) with Chinese beans, mustard sauce and garlic mashed potatoes, Chef O’Mary-Berwald draws from her Peruvian heritage and penchant for the clean, bright flavors of Mediterranean coastal countries to create complimentary seasonal menus reflecting her distinct perspective.

Pacifica’s Del Mar’s recent fall menu, rife with autumn-harvested produce, was case in point. The appetizer additions included a Wild Mushroom Tartlet ($11) with sautéed crimini and shiitake mushrooms, gruyere cheese, and caramelized onions topped with a herb salad (watercress, chive and parsley) tossed in a lemon truffle vinaigrette; Crispy Duck Leg Confit ($15) drizzled with a maple parsnip purée and accompanied by a watercress and butternut squash salad; and Indian Spiced Short Rib ($11) with a cauliflower purée, red quinoa and currants. Also added was the Tuscan Kale Salad ($9) with golden raisins, marcona almonds, and blue lake beans with a peppered buttermilk dressing; and the hearty Tuscan Ribolita Soup ($8) with cannellini beans and seasonal vegetables, including kale, Swiss chard, and Savoy cabbage, accompanied by an arugula pesto-topped ciabatta crouton.

On the entrée side, fall fixen’s included five Pan-Seared Atlantic Sea Scallops ($33) with braised slab bacon, butternut squash, kale and Fuji apple-vanilla gastrique; Lamb Osso Bucco Pappardelle ($23) with a tomato ragu and horseradish gremolata; and Wild Mushroom Ravioli ($21) with San Marzano tomato sauce, crème fraiche and shiitake mushrooms. While seafood clearly reigns supreme at Pacifica Del Mar, here “land” does get its fair shake with a well-rounded selection of beef, poultry and vegetarian dishes available to ensure every guest’s dietary preference is covered.

On cultivating cuisine that set the eatery apart from its competition, Chef O’Mary-Berwald is quick to point out that the restaurant’s cross-cultural fare is “not only adventurous and new, but it is also comfortable and classic.” Guests can, in fact, expect O’Mary-Berwald’s dishes to remain simple—but with a dash of the unexpected.

Apparently feeling well at home now, Chef O’Mary-Berwald has been exhibiting her culinary expertise at Pacifica Del Mar for over a year and is duly making her mark on the local food scene. Impressive given that just twelve years ago she started her career at Todd English’s acclaimed Olives restaurant in New York City with no formal training whatsoever—a wildly successful endeavor that led her to a full time position at the eatery and enrollment in the French Culinary Institute. Her subsequent career accolades also include working in the acclaimed kitchen of the James Beard winning chef, Michael White, and serving as executive chef for a number of contemporary spots like Fireman Hospitality Group’s New York Italian kitchen, Bond45, and National Harbor’s Fiorella.

Now commanding the helm Pacifica Del Mar, Chef O’Mary-Berwald has her sights set on a new goal for this venerated establishment: bringing new customers into the fold. “Right now, we have an incredible group of loyal regulars,” she notes. “But I want to introduce new diners to what makes Pacifica Del Mar so special and hopefully get them to return again and again.”

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***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above were provided at no cost to accommodate this review, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***

Healing through cultural fashion and beauty, pioneer Isis Brantley

Award Recipients & Show producer at the Nzuri Diamond Awards Gala. Photographer: Russell In Motion

This is a time of awakening for African-American self-preservation and beautification.
And a natural hair care guru is leading by example…

Isis Brantley of Dallas, Texas is a style influencer and the recent recipient of the “Nzuri 100 Carat Diamond Award” for pioneering natural hair care; and being a trailblazer for over 20 years in the natural hair care industry. Isis was recently awarded during the Nzuri Natural Hair, Health & Beauty Festival’s 100 Carat Diamond Award Gala event. Isis Brantley has been a practitioner of natural hair care in the African-American community for 30 years. She is also the brainchild of the annual Naturally Isis Hair Parade and Festival with celebrity songstress Erykah Badu as the Grand Marshall. According to Isis, braiding natural hair has been a career endeavor that has been challenged by ideologies that insist on denouncing cultural expression, economic liberty and civil rights. Isis’s most dramatic encounter was a highly publicized airport security alert when her afro set off a panic response by TSA officials in Atlanta, Georgia who were concerned that Isis was concealing a weapon in her hair. The incident was an embarrassing spectacle for Isis and made national news headlines. Currently Isis has been challenged by the state of Texas for illegally operating her Institute of Ancestral Braiding College without becoming a licensed barber instructor. Isis has opened a federal suite against the state of Texas challenging the economic liberty and due process of the law in order to continue to operate her school. Isis seeks certification that will be recognized by the state and allow her students to be able to operate legally as braiding professionals.

Isis Brantley (Right) wearing TeKay Designs African inspired gown with Fashion Designer Kimma Wreh of TeKay Designs. Event: Nzuri Diamond Awards Gala. Photographer: Russell In Motion

Isis Brantley (Center) receiving the Nzuri 100 Carat Diamond Award at the Nzuri Diamond Award Gala. Isis Brantley is wearing TeKay Designs African-inspired gown with bronze embroidery. Photographer: Russell In Motion

“This is a natural hair care and braiding business. We don’t barber, heat hair or use harmful chemicals; and there exist no licensed school that trains and certifies for braiding natural hair. This is a practice that is apart of indigenous African culture, and I’m offended by ignorant outsiders attempting to regulate a cultural practice that is a civil right, a human right, a God given right!” explains Isis. “What I do is important to people of the African diaspora because we offer healing through the hair and the expression of culture. African-Americans need to be re-educated about the beauty standards for black hair care. Many of the popular products and practices in the market cause damage to their hair.“ say’s Isis.

As a natural hair care guru, Isis keeps her focus on the nexus of cultural beauty and ethnic style by wearing elaborate ethnic fashions. At the December 6th Nzuri Diamond Awards event, Isis Brantley wore a TeKay Designs gown with bronze, gold embroidery that was hand made in Ghana, Africa. The gown has a mermaid silhouette with a sexy opening on the dress skirt with embroidered scalloped edges. The fabric is cotton jacquard, a high quality embossed cotton fabric. The gown has a modern fit and the embroidered African fabric makes a significant cultural statement. Isis’s fight for preserving cultural identity for people of the African diaspora is represented from head to toe. Isis uses ethnic fashions and beauty to heal the community by promoting cultural style. According to Isis, self-expression through cultural fashions is a part of a healing process.

Isis explains,”There is healing through cultural expression. This is a culturally related industry, so ethnic fashions complements my identity. This is how I represent! My wardrobe is styled by Tekay Designs because I love the bold colors, soft fabrics and Afrique Chic styles. For me it’s important to support other creatives from the African diaspora. Africans are trendsetters and influencers of style. Other ethnic groups have fashioned products to the African-American consumer’s demand; we need to also patron black owned businesses that offer African cultural products. Patronizing is apart of the healing process for the black community. This is a time of awakening for African-American self-preservation and beautification. And I’m leading by example. By changing suppressive policies and social conformity, while promoting cultural awareness and wellness through my profession.“

Isis Brantley with Kandi Eastman from Majic 102.1 at Nzuri Natural Hair Festival. Isis is wearing a blue African dress with cape made with Ankara fabric from Ghana, West Africa by TeKay Designs. Photographer: Russell In Motion

According to a popular belief of those who practice cosmetology formally and informally, the mindset is that, hair relaxers can be both a blessing and a curse for many African-American women. African-American woman are targeted with marketing by the chemical industry that offers hair-straightening products that provide for easy, time saving preparations for getting ready each day. However, when not applied professionally, the harsh chemicals can result in hair loss, breakage and even scalp burns. Isis explains, “The time we take grooming ourselves is a labor of love, and we should not regress into a mindset that we don’t have the time to take care of our natural hair.” Through her teachings, Isis Brantley re-establishes wellness, cultural identity, and reinforces the love of black beauty in the community one kinky curl strand at a time.

Pacific Rim Panache at Roy’s Restaurant La Jolla

MAIN_Exterior_Courtesy_of_Roy's — MAIN_Exterior_Courtesy_of_Roy’s

As Roy’s restaurant has cultivated a hefty fan base for its take on Pacific Rim Cuisine, melding classic cooking methods, fresh ingredients and bold Asian spices, staffers are quick to highlight why so many are enthusiastic about the eatery. For his part Jason Maloney, Vice President of Marketing for Roy’s Restaurants, cites what he feels makes the restaurant a standout: “Of everything Roy’s offers guests, our chef-driven menus that are constantly evolving and are uniquely designed to showcase local innovation, are some of my favorites.”

Interior Courtesy of Roy's — Interior Courtesy of Roy’s

Maloney notes that “for 25 years, Roy’s has continued to raise the bar on culinary innovation while providing a memorable dining experience that offers an escape from the ordinary.” With this, I recently went on-site to sample and scrutinize what Roy Yamaguchi’s Pacific Rim Cuisine La Jolla has to offer.

Upon entering the restaurant, I was immediately struck by the chic and spacious modern dining area and adjacent lounge. Most impressively, both offer full view of the exhibition-style kitchen where the skill of culinary masters can be readily observed. According to Maloney, each of Roy’s chef partners, including Chef Charles Andres at the La Jolla restaurant, have been trained under the guidance of Chef Roy Yamaguchi himself, making watching the kitchen brigade in action even more exciting.

Fall Prix Fixe Courtesy of Roy's — Fall Prix Fixe Courtesy of Roy’s

Once seated, the server delivered a complimentary bowl of steamed Edemame sprinkled with an addicting savory seasoning. I then settled in with a perfectly chilled unfiltered sake to digest the menu options that, to my liking, are heavily focused on seafood. To Maloney’s point, the restaurant’s regular menu is offered alongside seasonal dishes that are localized with regional produce and proteins. This as the restaurant strives to further develop food offerings that tap local culinary creativity and proffer distinctive experiences at each Roy’s location. So, along with traditional Roy’s favorites, the La Jolla location and other Roy’s have local chef specialty dishes and supplementary seasonal menus.

In addition, earlier this year all Roy’s locations (except Hawaii and Pebble Beach) had re-introduced a Fall Prix Fixe Menu allowing guests to feast on a specific three-course meal, including an appetizer, entrée and dessert, value priced at just $36.95. The Prix Fixe menu, which I had the opportunity to taste on the evening of my visit, achieved perfect balance with three delightful dishes.

The Prix Fixe experience commenced with a Wagyu Beef Gyoza with sesame citrus shoyu appetizer. While my personal preference is for gyoza to be pan-fried or even steamed, this deep fried version was duly elevated by the rich and flavorful Wagyu beef utilized in lieu of minced pork that often populates this dumpling variety. The bright shoyu sauce, similar to a citrus-laden ponzu, was the perfect complement to cut through the oil from the frying process.

The Prix Fixe entrée was a “two-fer” surf and turf comprised of a generously portioned Macadamia Nut Crusted Mahi Mahi with lobster cream and a succulent Braised Beef Short Rib with natural braising sauces. The Mahi Mahi was delivered with a perfect sear that locked in the moisture, making the fish flaky and flavorful. The rich lobster cream accompaniment gave this mild fish a fabulous flavor that left me longing for more. The short rib counterpart was juicy, tender, well-seasoned and decidedly lean, and I was pleased it was served with natural juices that were a welcome reprieve from the rich cream sauce accompanying the fish.

The Prix Fixe finishing touch was a decadent desert of Vanilla Cremeaux accompanied by white chocolate and lemon sable cookies and a blueberry sauce. While, to me, this dessert was more reminiscent of spring, the lightness of the dish was apt amid the heavier appetizer and entrée components and preparations. The vanilla, lemon and blueberry elements worked in unison on the palate, as did the juxtaposed texture of the crisped cookies with the velvety Cremeaux that was more comparable to a flan than a mousse.

Prix Fixe menu aside, should you want a sneak peek into Roy’s best-selling dishes around the world simply opt for flagship menu items that have become international favorites, including the Golden Lobster Pot Stickers, Misoyaki Butterfish, and the insanely decadent Melting Hot Chocolate Soufflé—the latter two I have also sampled, savored and can personally recommend. The La Jolla location menu also boasts exciting new creations never before seen at any other Roy’s location, so be sure to ask your server for new additions when you visit.

The Prix Fixe and other season-driven menu enhancements are just one indication of Roy’s enduring focus on offering an unmatched dining experience. According to Maloney, “Our commitment to each Roy’s location’s community goes beyond just good food. We offer unique experiences each month, including cooking classes, wine tastings and children’s events.” Indeed, Roy’s La Jolla location invites guests to join Chef Andres for “lunch & learn” monthly classes where he demonstrates how to create the quintessential Pacific Rim experience in your own home. The La Jolla location also hosts a nightly “Aloha Hour” in the bar area from 4:30 to 6:00 p.m. where specialty cocktails, glasses of featured wines and newly introduced menu items are available for just $6.

Even amid all of the awards and accolades Roy’s has received over the years, the restaurant is not one to rest on its laurels. The team behind this restaurant continues to look at ways to transform and elevate the dining experience for its patrons. Maloney explains, “While each location is unique and taps into local dishes from the area, all Roy’s restaurants are rooted in the blending of two dynamic principles–good food and the important ‘aloha’ spirit of the Hawaiian Islands. Moving forward, Roy’s will continue serving dishes that have become international favorites while exploring new taste sensations. We delight in exposing guests to new culinary adventures.”

In my estimation, Roy Yamaguchi’s Pacific Rim Cuisine is one culinary excursion worth taking.

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Washington, D.C. – Sites to see

On the grounds leading to Washington Monument, in Washington, D.C., sits almost 3,750 cherry blossoms. They stand in the National Mall around the Tidal Basin. At the top of the Basin is the marble obelisk frame memorializing George Washington which stands at 555 feet. There are 50 flags around the memorial to honor the 50 states of America. From the top you can view the Lincoln Memorial (across from the Washington Monument). 36 columns surround the building; inside is a large statue of Lincoln. Inscribed on the walls are the Gettysburg Address and the 2nd Inaugural Address.

The Reflecting Pool, in front of the Lincoln Memorial, silhouettes the building during the day and night. The Smithsonian Institution is the world’s largest museum with 19 museums. In the Air and Space Museum, you can view the Apollo 11 moon landing exhibit, that holds objects used by Neil Armstrong and Buzz Aldrin. Moreover, you’ll learn about the emergence of flights during the 1920s and 1930s via models and photographs.

You should visit the National Museum of Natural History for many reasons but one is the Census of Marine Life exhibit. There is an investigation of Census of Coral Reefs, research on Animal Movements and a glimpse into the Deep-sea Floor.

Should you want to do some shopping and dining, a good stop is Georgetown, known for its row houses and many shops. You can take the metro line to the Foggy Bottom-GWU station. Most of the stores are located between M Street and Wisconsin Avenue. There are stores such as H&M, Indigo, and Gore Dean.

To eat, you should try Ristorante Piccolo, located in Georgetown’s Little Italy, in a 250-year old building. It has 3 fireplaces within its rooms. You can select the Lasagna al Verdura, lasagna sheets layered with sautéed vegetables, ricotta, pecorino, and parmesan cheeses and a creamy tomato sauce, topped and baked with spinach and fontina cheese. You may want to pair it with a Angelini Merlot. You can then head to Georgetown Cupcake and pick from a choice of desserts such as chocolate, mocha and vanilla cupcakes.

At the closure of your day, you may want to head towards the Potomac River. Located here, is the Georgetown Waterfront Park. There is a promenade to walk and in some places steps going down to the water to get a nearer view.

Whether beginning at the George Washington Monument or ending at the park, there are places to see all around this city. Each documented with record of its stature.

RA Sushi San Diego still rockin’ 10 years later

December 2013 marks the 10-year anniversary of RA Sushi — a staple in San Diego’s famed Gaslamp District that’s known for its stylish spin on sushi and cool lounge-like atmosphere that draws patrons in droves. Nearly every night of the week throughout its decade-long lifespan, this uber-stylish, music-filled hotspot packs in pleasure-seeking sushi lovers who enjoy the kinetic vibe, victuals and visuals.

With a decidedly attractive and affable serving and bartending staff, RA Sushi Manager, Heather Lugo, concedes that a key element of RA’s success lies with excellent service provided by a “young, attractive, and energetic team” that loves and believes in the brand. However, the success of RA Sushi San Diego is far more than skin deep. According to Lugo, menu innovation and diversity are among the restaurant’s primary differentiators, along with its ability to stay “ahead of the curve” by constantly evolving and perfecting its craft.

Now a bona-fide downtown draw, the restaurant is also revered by actors, sports stars, musicians and bachelor/bachelorette partiers looking for a fun-filled sushi fix. When asked if she could reveal some of the known celebrity spotting at the site, Lugo provided quite a list, including Liam Neeson, Tommy Lee, Natasha Bedingfield, Skrillex, Joey Fatone, Nick Swardson, William Shatner, The Wailers, Deadmau5, Carmelo Anthony and DMX, among a litany of others.

One glance at the extensive and imaginative menu and it becomes clear why so many famous faces stop in. While sushi menu sections include the customary tapas, salads, sashimi, nigiri sushi and maki sushi, it’s the “must haves” and specialty roles that make RA Sushi’s cuisine high caliber. Consider this quick list of my personal fav’s:

VIVA LAS VEGAS ROLL: Kani kama crab and cream cheese rolled in rice and seaweed, lightly tempura battered and topped with spicy tuna, kani kama crab mix and sliced lotus root; finished with a sweet eel sauce and spinach tempura bits
CHILI PONZU YELLOWTAIL: Thinly sliced yellowtail, jalapeño, cilantro and sautéed cashews; served with a Kochjan chili ponzu sauce
“RA”LLIPOP: Tuna, salmon, yellowtail, spicy tuna mix, lettuce, asparagus and cucumber wrapped in lobok; served skewered with a garlic ponzu sauce
Yellow Monkey Roll 2

CRAZY MONKEY ROLL: Smoked salmon, mango and cream cheese topped with avocado, red beet tempura bits and cashews; drizzled with mango and sweet eel sauces
“RA”CKIN’ ROLL: Kani kama crab and cream cheese rolled in rice and seaweed, lightly tempura battered and topped with guacamole and “RA”ckin’ Shrimp; finished with a creamy ginger teriyaki sauce, red beet tempura bits and togarashi

Non-sushi aspects of the RA menu are equally enticing, offering a bevy of sumptuous soups, salads, starters and suppers. Some of the standouts include:

GRILLED SHORT RIBS: Marinated and grilled Kalbi beef short ribs basted in a sweet and tangy yakiniku sauce; served with coleslaw
CRISPY ASIAN TACOS: Spicy Tuna: spicy tuna mix, lobok, lettuce mix, crumbled wasbi rice cracker bits and guacamole served in a rice paper shell
DENGAKU TOFU: Crispy tofu served with tempura sauce, lightly fried eggplant and snow peas; finished with a red miso ginger glaze
LOBSTER SPRING ROLLS: Lobster mixed with mango, cream cheese and mild peppers, wrapped in wonton paper and lightly fried; served with a mango sauce
HOLY SHISHITO CHICKEN: Asian breaded chicken lightly fried and sautéed in a chili sesame sauce, tossed with fried shishito peppers, onions, green and red pepper
Mango Lobster Roll Courtesy RA Sushi

Beyond the copious creative menu options, Lugo cites how music plays a key role in cultivating critical atmosphere, exclaiming, “Our resident DJ, Mike White, creates a fun environment by interacting with guests and ensuring they are enjoying their experience at RA.”

Lugo also shared recent developments that have RA staffers smiling. She noted, “We just recently started using Open Table, which is very exciting. It holds a guest database that gives us more knowledge about our repeat guests. Then, we can accommodations their personal preferences. It makes us more easily accessible to the public, allowing them to reserve a place in our restaurant with a click of a button.”

“Then, there is parking in downtown,” she laments. “As some people know, it can be very frustrating and inconvenient. We recently partnered up with the parking garage on 5th and Broadway to reduce the cost of all day parking for RA Sushi guests only.”

In listing other notables about the San Diego location of this restaurant franchise, Lugo boasts, “We are the first RA location to do a Locals Only Night where we try and feature local artists, DJs, breweries and liquors.”

In keeping with RA Sushi tradition, the restaurant is continuing to push the envelope to enhance the dining and entertainment experience for its guests. This as the eatery strives to be the go-to downtown sushi destination for everyone, not just the locals. Lugo says, “We want to be the first place that is mentioned to travelers when requesting great sushi in San Diego.”

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