In the video, Rising’s voice is musically synonymous with the late icon of ’60s psychedelic rock. But Rising’s vintage clothes and shaggy hairstyle echo the aesthetics of Morrison’s heyday as well. With both the look and voice combined, he was bound to go viral.

“It was a huge catapult into this new sort of brand that has essentially always been there,” Rising says. “But it’s now coming to the surface.”

The video brought in followers and fans across age groups. Whether it was a social media algorithm or a community built from a love of rock music, Rising found his platform growing exponentially. This new audience nudged him toward new music and a new sound.

Born and raised on the East Coast, Rising migrated to San Diego five years ago in his van, drawn by the city’s connections to reggae music. He’s now working to weave his various inspirations into a solo album while also playing shows with Sensi Trails. And, of course, he’s continuing to build his social media
fame by leaning into the vintage-inspired image that launched his stardom.

During their set at a Music Box summer show this year, Sensi Trails transformed the venue into a time machine, taking the crowd to the late ’60s. Flared leather pants, heeled boots, funky patterns, and screens with neon psychedelic graphics swaying behind the band helped them channel midcentury rock counterculture.

“It was something that I wish I had. I wish I could’ve seen these artists from back in the day,” Rising says. “So I want to sort of recreate it for people nowadays to have.”

With his debut solo single, “She Freaks Me Out,” Rising continues to connect with people both on-and off-screen through his timeless talents and the power of nostalgia.

In fact, his ode to a foundational era in rock music has made him popular not only with his broadening audience, but with his own idols.

Rising is set to perform with Robby Krieger of The Doors and The Soul Savages at the Oceanview Pavilion in Port Hueneme on Sept. 30. His online popularity led him right to where he needs to be, he affirms.
“As long as you treat people with kindness and go about your day in a kind-spirited sense, the universe unfolds in a magical way,” he says.

The post All Rise for Rock and Roll appeared first on San Diego Magazine.

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Photo Credit: Marley Kepano

Octopus can be daunting. Unlike the chicken or beef you probably have hanging out in your freezer at any given moment, it’s a rare ingredient on most American’s grocery lists. (Also, chickens don’t have tentacles.) Prepared skillfully, octopus is buttery, tender, even lightly sweet. Cook it wrong, and you’ve got rubber with suckers—which is why we usually leave it to the professionals to get it right.

But if you’ve got guts and a recipe (like the one you’re about to read), then you’re capable of transforming the aquatic critter into your most impressive dinner party entree ever. This octopus shawarma serves as a delicacy at the California coastal restaurant Mediterranean Room, located inside of the La Valencia Hotel in La Jolla.

Courtesy of executive chef Fabian Aceves, the recipe pays homage to the restaurant’s waterfront location by bringing together elements of both land and sea. “Octopus is nostalgic for me because it has a connection to memorable days I’ve spent cooking, eating, and learning delicious new versions of it over the years,” Aceves says.

To make chef Aceves’ octopus shawarma, follow the recipe below:

Octopus Shawarma

Octopus

Ingredients

1 whole 3–5 lb octopus (Spanish preferred)

4 gallons water

1 oz whole black peppercorns

1 oz fennel seed

1 oz bay leaves

1 cup red wine vinegar

½ cup sea salt

1 tsp chili flakes

Shawarma Marinade

Ingredients

2 cloves garlic, finely chopped

Zest of 2 lemons

7 oz lemon juice

7 oz white vinegar

7 oz orange juice

¼ cup tomato paste

2 lb yogurt

1 tbsp onion powder

2 tbsp sumac

1 tbsp coriander

1½ tbsp cumin

3 tbsp ground turmeric

1 tbsp dried oregano

Salt to taste

Mediterranean Bean Mix

Ingredients

1 qt cooked chickpeas

1 qt cooked gigante white beans

2 roasted red bell peppers, diced

2 cloves garlic, crushed

½ cup olive oil

¼ cup fresh dill, finely chopped

1 oz lemon juice

1 tbsp cumin

1 tsp black pepper

1 tsp sea salt

Garnish

Ingredients

1 cup mayo

2 tbsp squid ink*

Chili thread to taste

Instructions

1. Poach the whole octopus in water with peppercorns, fennel seed, bay leaves, red wine vinegar, sea salt, and chili flakes for 1 hour and 15 minutes.
2. While the octopus is poaching, marinate chickpeas and gigante white beans in garlic, olive oil, dill, lemon juice, cumin, black pepper, and sea salt for 30 minutes. Mix together shawarma marinade ingredients. Make squid ink aioli by stirring together mayo and squid ink*.
3. Strain the octopus and portion out whole tentacles. Discard the octopus head. Once tentacles are cooled, sear on a flat top grill or large skillet until crispy on both sides (about 2 minutes on each side).
4. Toss the tentacles in the shawarma marinade and bake in a salamander oven or broiler until crispy again (about 4 minutes).
5. Create the Mediterranean bean mix by tossing the marinated garbanzo beans and gigante white beans with the roasted peppers together in a bowl.
6. To serve, arrange the octopus shawarma around the bean mix. Dot squid ink* aioli around the plate and garnish with chili thread.

*If squid ink is not available, substitute lemon juice to make a lemon aioli.

The post SD’s Top Chef Recipes: Octopus Shawarma appeared first on San Diego Magazine.