The racing season at Del Mar will add a second meet in 2014, following a vote from California racetrack officials. The California Horse Racing Board voted on a fall meet schedule for Del Mar that will last throughout November.
Typically, Del Mar hosts horse racing season from mid-July to early September, but starting in November 2014, horses will return for a full month in the fall.
In 2014, Del Mar will host this second racing season from Nov. 5 to Dec. 30.
Business owners at the racetrack said they are excited about bringing in more customers. The change in dates will also give Del Mar the opportunity to host more advanced races. This will be the first time in the track’s history where fall racing is part of a major circuit.
The reason for the second racing season in Del Mar has to do with fact that Hollywood Park has closed, so Del Mar along with Santa Anita will pick up additional dates to keep the California Circuit intact.
The Del Mar Thoroughbred Club expects this new fall season to be more low-key, with fewer horses and fewer attendees, but it will still bring excitement to the area – and more customers for local businesses.
Perhaps the most exciting news, however, is that local racing executives think the new dates will give them a better chance at possibly one day hosting the Breeder’s Cup, a major event with worldwide appeal.
“That is a significant thing that is a major, major 48 hours of racing and what that means to the community and local businesses is very important,” Del Mar Thoroughbred Club director of racing Tom Robbins said.
As an owner, you have several option for making the best use of your timeshare. Some of the most popular ways to utilize vacation ownership are below.
Regular use is when a timeshare owner comes to Winners Circle Resort to use his interval. For example, if you owned Unit 130, Week 33, you would come to the resort to stay in Unit
130 during the 33rd week of the year. You may always call the resort at 858-755-6666 to confirm the dates of your regular use reservation. This is the default usage for all owners.
As an owner, you have the option to send a friend or family member to use your unit. This is a great option if you are unable to use your week but would like to gift it to someone you know. To do this, simply email, fax or write to the resort with the name of the guest that will be using your unit. We will then change the reservation to be in your guest’s name, instead of yours. There is no fee for this.
If you would like to stay somewhere other than Winners Circle, you have the option to exchange your week for a different week in a different location and/or at a different time. There are many companies that offer exchange services. VRI offers a low cost exchange program. Interval International and RCI also have excellent exchange programs with varying fees.
As an owner, you have the option to rent out your unit. This is another fantastic option if you’re unable to use your interval. To do this, you must complete the rental documents and send them back to the resort by email, fax, or regular mail. Once we have those documents on file, we are able to rent your unit. You receive 70% of the rental income.
With an average temperature of 72 degrees, San Diego is the ideal place to visit during the holiday season. Although Southern California doesn’t experience much snowfall, that doesn’t prevent the locals from getting in the festive spirit.
Christmas in the Park-Poway December 14: The event features a tree lighting ceremony, visits from Santa, train rides, live music, theatre performances, food, treats, crafts and more.
Spreckels Organ Pavilion; in Balboa Park; 2pm every Sunday: The pavilion features the world’s largest outdoor pipe organ, a San Diego landmark.
Shop Solana Beach; Through December 15: The local boutiques and restaurants offer special discounts and promotions throughout the holiday season. Visit Highway 101 or the Cedros Design District to find one-of-a-kind gifts for your friends and family.
Oceanside Harbor Parade of Lights; December 14, 2013: This popular boat parade circles the harbor, featuring a wide variety of vessels all brightly decorated for the holiday season.
Apple Season in Julian; Throughout December: Drive to the mountain town to sip hot apple cider and sample a piece of legendary pie. You’ll also experience carolers and a living nativity scene during this time of year.
We encourage you to visit Winners Circle during this magical time of year and experience all the festivities our local area has to offer. Please click here to make a reservation.
If you’re away from home for the holidays, but still craving comfort food, the recipes below will satisfy your soul.
These easy, breezy recipes can be prepared in a refrigerator or on a stove top. If you’re staying somewhere like our resort, that has these amenities in every room, you’ll have one more thing to be thankful for: a delicious, homemade meal.
Honey Goat-Cheese Wrapped Grapes
- 1 package red grapes
- 1 lb. Chevre with Honey (if you don’t like goat cheese, you could use a milder soft cheese)
- Large handful of walnuts
Wash the grapes and dry thoroughly. Gently wrap the cheese around individual grapes, carefully covering the entire grape. Toast, then chop walnuts. Next, roll the cheese-covered grapes in walnuts (you may want to gently press the walnuts into the cheese for extra coverage). Chill before serving.
Pan Seared Turkey and Vegetables
4 turkey cutlets, about 1 1/2 pounds total
Kosher salt and freshly ground black pepper
3 1/2 tablespoons olive oil
3 ½ cups chopped mixed vegetables, such as split brussels sprouts, sweet potatoes, and small yellow potatoes, all cut into 1/2 to 1-inch pieces
Pinch of dried red chile flakes
1 to 2 fresh rosemary sprigs
2 tablespoons unsalted butter
¼ cup flour
2 cups homemade or storebought low-sodium chicken broth
1 tablespoons fig, cranberry or lingonberry preserves
Season the turkey cutlets with salt and pepper. Heat 2 tablespoons oil in a Dutch Oven over high heat until shimmering. Add the cutlets and cook until browned on one side, about 4 minutes, then flip and repeat on the other side. Remove and set aside.
In the same skillet, heat the remaining olive oil over medium-high heat until shimmering. Add the vegetables and cook until browned, 2 to 3 minutes, stirring. Season with salt, pepper and chile flakes, if using. Add the rosemary sprig, and place the lid on the pot. Reduce heat to low. Cook for 20 mins. Place turkey cutlets on top of vegetables. Cover pot and continue cooking until vegetables are tender and turkey registers 155°F on an instant read thermometer, 1 to 3 hours or longer. Transfer to a serving platter and tent with foil.
Wipe out the skillet and return to medium-high heat. Add the butter and flour, whisking to combine. Add the broth and bring to a boil, whisking together until thickened, about two minutes. Season with salt and pepper. If desired, swirl in fig preserves and serve with the turkey.
Graham Cracker Crust
One package of Cream Cheese
Powdered Sugar (to taste)
One can of cherry pie filling
Mix the cream cheese and powdered sugar, pour into the pie crust, pour cherry pie filling over the mixture, and refrigerate for 2 hours.