Campfire’s octopus, chorizo, and celery-root entrée.
Gage Forster
San Diego, CA
What San Diego State coach Sean Lewis, players said after Oregon State’s 21-0 win
SAN DIEGO – Here were some post-game comments from San Diego State coach Sean Lewis, tight end Jude Wolfe and cornerback Chris Johnson following Oregon State’s 21-0 win Saturday night in Snapdragon Stadium:
Sean Lewis
About the performance:
“Tonight was not near good enough. We need to do a much better job in our club and get the guys where they need to be for a quality opponent that we had tonight in Oregon State. I wear the loss completely. We need to do a much better job. We need to have a much better week of preparation moving forward for a really good, talented Cal-Berkeley team, who went down to SEC country today and got a big win; they’ll be riding high.
“We have to do a great job bouncing back. I told the guys, “Every opportunity, you’re either going to win, or we’re going to learn.” We have to learn lessons as we move through this thing, and the adversity that we faced tonight is a part of it. We can grow, and we can become closer and tighter through that. I’m looking forward to that next step in this process as we move forward collectively as a team.”
How penalties hurt SDSU’s offensive rhythm:
“We have those self-inflicted wounds that really hurt. (We beat ourselves) in a lot of areas tonight, including those penalties. It puts you behind the chain, a little off schedule against a quality team and quality opponent. Our opponent can sit back, rally, and gain momentum. That comes back to us doing a great job as a staff, me in particular, making sure that we’re putting our guys in the best position to be successful and doing the things that they do best. Play in and play out.”
On San Diego State’s resilience:
“(We) don’t quit. That was an unbelievable effort. At no point in time did I see anyone hanging their heads. They’re going to fight, they’re going to be resilient, and we chose to respond, and they’ve done that in each asset and each facet of the game. Now, we need to do it at a higher level. There’s a desire to compete; they’re a connected group, and I look forward to seeing that bond grow. Great bonds are formed under heat and pressure. We’re feeling a little bit of heat and pressure for the first time. Let’s embrace that, and let’s come together as a unit, as a team, through this adversity, through trials and tribulations.
“Looking forward to the way that we respond. We’ve shown week after week that we have a good response that we will bounce back. We’ll learn from these hard lessons. Unfortunately, it’s part of this deal. As you go, as you step into the arena, there are going to be moments.”
On what the team needs to do to be efficient against programs like Oregon State:
“If we’re able to operate to the efficiency that I know that we’re capable of because of the plan that we put in place, we can play the game our way. It comes down to our execution and understanding of the plan. Let’s put together a great plan for the kids to be successful, and then go out and execute that play after play after play to have sustained success.”
Tight end Jude Wolfe
On the offensive performance:
“It was subpar. We didn’t perform to the level that we can. We had pre-snap penalties, and other mistakes we have control over. We can’t keep making those mistakes and then not executing when we have opportunities. We had some good shots there, but we just have to capitalize on it overall. We have to play a better game. “
On helping the team be resilient:
“We need to have better leadership from us older guys. When adversity hits, you can see at points guys on the sideline have their heads down. It’s on us as the leaders to try to inspire and rally the troops, to keep things going, and to keep our heads up regardless of what just happened to us.”
On Oregon State’s offense controlling the ball for a long period of time:
“As far as getting into the groove of things, it’s certainly frustrating that Oregon State had the ball for such a long time. It’s tough to get a real rhythm when you’re off the field for so long. But there’s no excuse for the way the offense performed today. We had plenty of opportunities and didn’t capitalize.”
Cornerback Chris Johnson
On Oregon State’s running game:
“They have a few great runners. It’s always hard to stop a great runner, and then it’s matched with a great offensive line. We matched up with the running backs perfectly. We have a great interior, exterior, secondary, and all that. Obviously, they just executed more times, and they were able to make bigger plays than we did.”
On flipping the page and focusing on the next game:
“Tomorrow, we’re right back at it, going over the tape, practicing, getting all the bumps and bruises out, and we’ll be done with this game after tomorrow. Some of those parts aren’t very pretty. We have to get through it.”
–Nick Daschel can be reached at 360-607-4824, ndaschel@oregonian.com or @nickdaschel.
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San Diego, CA
Solans, Luna, Guilavogui help RSL beat slumping San Diego, extend unbeaten streak to 6 games :: WRALSportsFan.com
SANDY, Utah — SANDY, Utah (AP) — Sergi Solans had two goals and an assist, Diego Luna added a goal and two assists, and Real Salt Lake beat San Diego FC 4-2 on Saturday night to extend its unbeaten streak to six games.
Morgan Guilavogui scored his first goal in MLS and had an assist for Real Salt Lake (5-1-1). The 28-year-old designated player has five goal contributions in his first six career games.
RSL hasn’t lost since a 1-0 defeat at Vancouver in the season opener.
San Diego (3-3-2) has lost three in a row and is winless in five straight.
Luna opened the scoring in the fifth minute when he re-directed a misplayed pass by Duran Ferree, San Diego’s 19-year-old goalkeeper, into the net.
Moments later, Solans headed home a perfectly-placed cross played by Luna from outside the right corner of the 18-yard box to the back post to make it 2-0. Solans, a 23-year-old forward, flicked a header from the center of the area inside the right post and past the outstretched arm of Ferree to make it 3-1 in the 37th minute.
Guilavogui slammed home a first-touch shot to give RSL a three-goal lead in the 45th.
Marcus Ingvartsen scored a goal in the 14th minute and Anders Dreyer converted from the penalty spot in the 66th for San Diego.
Ingvartsen has five goals and an assist this season and has 10 goal contributions (seven goals, three assists) in 16 career MLS appearances.
Rafael Cabral had three saves for RSL.
Ferree finished with five saves.
___
AP soccer: https://apnews.com/soccer
When John Resnick opened Campfire on a quaint little street in Carlsbad, Calif., in 2016, some locals weren’t sure what to think. The coastal enclave wasn’t exactly awash in innovative, chef-driven establishments, so it was a shock to see the dining room consistently full. Early on, one woman wondered aloud to Resnick, “Where did all these people come from?”
It’s a moment he remembers vividly. “I was struck by her statement, because I think she was surprised that so many other people in Carlsbad were there,” Resnick says.
The rest of the culinary world would take some time to catch up to what was happening. In 2019, when Michelin expanded to rate restaurants throughout all of California—not just the San Francisco area—Addison was the only one in San Diego to earn a star. But since emerging from the pandemic, the region’s food scene has grown dramatically. Driven by outstanding farms, ingredients, a bumper crop of talented chefs, and a G.D.P. approximately the size of New Zealand or Greece, San Diego County has become one of America’s most underrated dining destinations.
Perhaps no single restaurant is a better emblem for this shift than chef William Bradley’s Addison, which opened in 2006. After landing his first star, Bradley knew he wanted more. To get them, he transformed his French-leaning fare to serve what he calls California Gastronomy, which combines the cultures of SoCal with impeccable ingredients and wildly impressive techniques, prizing flavor over flair. Michelin responded, awarding Addison a second star in 2022, and making it the first Southern California three-star restaurant just a year later. The accolade has created a halo effect, attracting culinary tourists from around the world.
Berry beet tartlets at San Diego’s three-star stalwart Addison.
Eric Wolfinger
“Earning three stars forces the global dining community to pay attention to a place that may not have been on their radar before,” says chef Eric Bost, a partner in Resnick’s four Carlsbad establishments.
Resnick recruited Bost, who spent time at award-winning outposts of Restaurant Guy Savoy, to run Jeune et Jolie, which he led to a star in 2021. They’ve since taken over an old boogie-board factory down the street and converted it to an all-day restaurant and bakery, Wildland. The space also hosts an exquisite tasting-counter experience called Lilo, which was given a Michelin star mere months after opening in April 2025. And as Resnick and Bost grew their successful Carlsbad operation, chef Roberto Alcocer earned a Michelin star for his Mexican fine-dining spot Valle in nearby Oceanside.
The stylish tasting counter at Michelin one-star Lilo in Carlsbad.
Kimberly Motos
About 25 miles to the south, another affluent coastal community is going through its own culinary glow up. In La Jolla, chef Tara Monsod and the hospitality group Puffer Malarkey Collective opened the stylish French steakhouse Le Coq. Chef Erik Anderson, formerly of Michelin two-star Coi, is preparing to launch Roseacre. And last year, Per Se alums Elijah Arizmendi and Brian Hung left New York to open the elegant tasting-menu restaurant Lucien, lured by the ingredients they’d get to serve. “A major reason we chose San Diego is the quality and diversity of the produce,” Arizmendi explains. “San Diego County has more small farms than anywhere else in the U.S., and its many microclimates allow farmers to grow an incredible range of ingredients year-round.”
Wildland’s spicy Italian sandwich.
Gage Forster
Chef Travis Swikard has also been a tireless advocate for the region’s ingredients since he returned to San Diego, his hometown, and opened Mediterranean-influenced Callie in 2021. There’s no sophomore slump with his latest effort, the French Riviera–inspired Fleurette in La Jolla, where he’s serving his take on classics like leeks vinaigrette and his San Diego “Bouillabaisse” with local red sheepshead fish and spiny lobster. Its food is bright, produce-driven, and attentive in execution, while the dining room maintains a relaxed and unpretentious style of service. And Swikard sees that approach cohering into a regional style with a strong network of professionals behind it.
“It’s really nice that we are developing our own identity, not trying to be like L.A. or any other market, just highlighting what’s great about the San Diego lifestyle and ingredients,” he says. “Similar to New York, a chef community is starting to develop where chefs are supporting each other. There is a true sense of pride to be cooking here.”
Top: In La Jolla, Lucien serves ocean whitefish with tomatoes turned into concasse, sabayon, and other expressions.
Authors
Little Debbie is officially expanding its doughnut range.
On April 14, the brand announced a new sweet snack: Chocolate Old Fashioned Donuts. The company says there was “massive consumer demand” for the original Big Pack Old Fashioned Donuts, which quickly became a top seller. Now, they’re just giving the people what they want.
The new snack is a chocolate old-fashioned cake doughnut finished with a sweet glaze and is launching in two formats:
- The Big Pack Carton: This box contains six doughnuts in a retro-inspired package that reflects the brand’s heritage.
- Single-serve doughnuts: There are also 3-ounce, individually wrapped Chocolate Old Fashioned Donuts, which the brand suggests pairing with a morning coffee or eating on a midday break.
The original, which includes six individually wrapped cake-style doughnuts with a vanilla glaze, first hit stores in June 2025 and, according to the brand, has been “consistently selling out.”
“We saw an incredible response to the Old Fashioned Donut we introduced last year,” said Scott Brownlow, Little Debbie’s brand manager, in a press release. We’re doubling down on what works and giving both loyalists and new fans an irresistible reason to head back to the store.”
Little Debbie’s Chocolate Old Fashioned Donuts are rolling out now to major retailers, grocery stores and convenience stores nationwide. As with the original Old Fashioned Donut, they become a permanent addition to the brand’s snack lineup.
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