Campfire’s octopus, chorizo, and celery-root entrée.
Gage Forster
San Diego, CA
Aztecs get back to winning ways, top Utah Valley at Viejas Arena
San Diego State didn’t magically become the basketball team everyone expected at the start of the season, but the Aztecs did accomplish something they have struggled to do lately.
They won.
“When you lose a couple games,” coach Brian Dutcher said, “you wonder if they’re going to fight through and get a win. They fought through and got a win.”
After dropping three of four and five of seven going back to last season, the Aztecs rediscovered their hard-hat roots and blue-collared their way to a much needed 77-66 victory Wednesday night at Viejas Arena against a Utah Valley team fresh off wins by 22 and 44.
They also discovered that their other true freshman, Tae Simmons, can play, too.
Elzie Harrington started his second straight game, the earliest a true freshman has cracked the SDSU starting lineup in a decade. Simmons, an undersized power forward at 6-foot-6, was fighting for rotation minutes that figured to vanish with the return of 7-foot Magoon Gwath, until he erupted for 15 points and seven rebounds in 15 minutes off the bench Wednesday.
It came on a night when leading scorer Reese Dixon-Waters had no points through the first 33 minutes. And Miles Byrd, who sat out Tuesday’s practice with the flu, took two IV bags before tip-off and didn’t score at all. And starting center Miles Heide took a hard fall in the first half, suffered a hip contusion and didn’t return. And backup Pharaoh Compton had two dunk attempts fly off the back rim. And Gwath, also recovering from the flu and bum ankle, was on the bench during crunch time with Byrd.
“That’s where our depth paid off for us,” Dutcher said. “We had the depth to endure injuries, endure illness, and still find a way to come out with a win.”
The Aztecs (4-3) scored 77 points. Fifty-nine came from the bench, including 18 by BJ Davis, 15 by Simmons and 12 by Compton. Utah Valley’s bench managed just 16.
Or look at the plus/minus column on the stat sheet: The starters were +3, +1, -1, -9 and -11. The first five guys off bench were +21 (Sean Newman Jr.), +17, +15, +9, +8.
For Davis, it was his fifth straight game in double figures.
“BJ has obviously been one of our best players, but the spark he provides off the bench, who else is going to do that?” Dutcher said. “He’s been dynamic off the bench. He changes the rhythm of the game when he comes in. Sometimes that’s what it is. I try to tell BJ every day how much I value him. I don’t want him to be sad he’s not starting when he’s playing so well.”
Davis sparked the Aztecs to a 13-point lead in the first half. Simmons was the energizer that got them a 12-point margin in the second.
Both leads, though, quickly evaporated. Utah Valley (5-3) closed the first half with a 12-0 run to pull within a point, then briefly took the lead early in the second half. And it was a three-point game with three minutes to go before Dixon-Waters sliced through the lane for a pair of layups in traffic.
“Reese struggled at the start of the game,” Dutcher said of his senior guard who had missed seven of eight shots. “He got some looks that didn’t go in, but I thought down the stretch he really attacked strong to the basket. With the game on the line, he didn’t settle for jump shots. He got it, caught it on the dribble and went right to the rim and finished it.”
The Aztecs spent the week of practice focusing on regaining their defensive mentality and mojo, then on Utah Valley’s first possession did this:
Got confused on assignments and left Noah Taitz wide open on the right wing for a 3. Swish.
The Wolverines’ next basket came when Isaac Davis was left alone under the basket for an uncontested layup.
Not exactly what Dutcher had in mind.
But all that practice grind finally began reaping dividends, and eight minutes later the Wolverines were stuck on 10 points while shooting 3 of 15 with five turnovers.
It wasn’t a perfect defensive performance; the Wolverines still shot a respectable 42.3%, made 10 3s and had 11 offensive rebounds to offset 18 turnovers.
But it was an improvement over the last four games, when opponents scored 80 or more in each. Over the previous 100 games, they had allowed 80 or more just five times.
“The last few games, we’ve given up way too many points,” Davis said. “Being San Diego State, this is a defensive program. Coach has been harping on us all week about defense, defense, defense. … I think we did OK. That’s nowhere near where we’re going to be in due time.”
Added Dutcher: “We held a team to 66 points, how about that? … We have to get better. We know that. I thought we took a step in the right direction today.”
Notable
The Aztecs now have a week off before hosting Lamar … This was the first all-time meeting against Utah Valley … The Wolverines got 50 of their 66 points from starters, led by 17 from Jackson Holcombe (to go with 10 rebounds and five assists) and 15 from Tyler Hendricks … Dutcher won two video challenges, the first for a block call on Taj DeGourville, the second on an out-of-bounds call … Compton played a career high 22 minutes. No one played more than 25 by Dixon-Waters.
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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