Enjoy Magazine: South Valley Living—February 2016 by Enjoy Magazine: Northern California Living

South Valley Living

FEBRUARY 2016

Lovers Leap www.enjoysouthvalley.com

Enjoy the magazine It’s on the house

Contents ®

South Valley Living FEBRUARY 2016

CR A FT I NG

52 DIY: Flower Crown

DAT E NIGHT

21 Cafe Lafayette Offers French Cuisine with a California Twist

GOOD FI NDS

36 The Art of Handcrafting Signs and Farmhouse Tables with Letter & Grain

I NSPIR AT ION

LOCA L S

7 Kim Rico and Her Path to Drops of Honey Designs

11 A Little Bit of Everything at p.s. i love you too 14 Julian and Jessica Tokarev’s Love of Airplants

ON THE M AP

18 Fresno Art Museum Displays Nickolas Murray’s Photographic Portraits of Frida Kahlo

SHOW T I M E

40 Roger Rocka’s Dinner Theatre in Fresno Offers Filling Entertainment

SPECI A L W EDDI NG SECT ION

I N EV ERY ISSUE

44 Enjoy the View—Jacki Potorke 46 What’s Cookin’—Traditional King Cake 48 Spotlight—Calendar of Events 50 Store Front—Welcome Love 54 Giving Back—Reaching Out to Help One Woman

Letter & Grain Photo by Brumley & Wells

Enjoy magazine is not affiliated with JOY magazine or Bauer German Premium GmbH. FEBRUARY 2016 ENJOY | 3

SIDE NOTE Who we are. What we do.

ENJOY INTRODUCES A WEDDING VENDOR GUIDE SECTION IN THIS ISSUE Enjoy is excited to share with South Valley brides and grooms a guide filled with wedding vendors. Just pull out the center section to help plan your special day!

Find out what we’re up to on: Facebook // Instagram MEET JORDAN VENEMA, WRITER

ENJOY THE STORE Come into Enjoy the Store and browse through our selection of local handmade artisan gifts for Valentine’s Day for that special someone. Chocolates perhaps? Or beautiful pottery? There’s a little something for everyone. Enjoy the Store will also be celebrating our one-year anniversary in our current building this month. Thank you, South Valley, for all your support!

505 W. Center Ave., Downtown Visalia 1475 Placer St., Suite C & D, Downtown Redding 615 Main St., Downtown Red Bluff

SPOTLIGHT ON STEPHANIE GIMLIN, GRAPHIC DESIGNER Stephanie has a professional background in printing and publishing, but decided to stay home full-time with her girls and open her own online business in 2013. As owner of How Sweet y ph ra og Designs, she specializes in graphic and web i Farias Phot Photo byTrac design for bloggers and small business owners, as well as social media branding. With two little ones as her full time job, she does’t get much spare time, but when the opportunity presents itself, she does enjoy traveling with family, reading, baking, Netflix binging and time with her friends!

4 | ENJOY FEBRUARY 2016

Here are five fun facts about one of our favorite writers: 1. I’ve eaten interesting foods like manta ray wing, but I can’t stomach fruit that begins with the letter P. Plums, pears, peaches – nope. And I won’t even look at pineapple. 2. My first attempt at writing was in college, when my friends and I made a website to review video games. The site was a front to get into E3, the world famous video game exposition that, at the time, was closed to the public. The scheme actually worked. 3. I’ve traveled to a dozen countries or more between four continents, living for months at a time among strangers. In the last 20 years, I’ve never stayed in one place longer than four years, and Visalia wins that award. 4. My favorite film is Lawrence of Arabia, and my favorite book is The End of the Affair by Graham Greene, though the Harry Potter series is up there in both categories. 5. On that note, I once dressed up as Professor Lupin for the midnight release of Harry Potter and the Half-Blood Prince. I have no regrets.

Check out our sister publication, Enjoy Magazine: Northern California Living at www.enjoymagazine.net

FEBRUARY 2016

COV ER PHOTO

Benjamin Herman & Chelsea Stemkoski Downtown Fresno By Tamara Orth

Birds splash in rain puddles, the Sierras are cloaked in powdery snow, and umbrellas are finally getting some use - this wet, wintry weather is perfect for snuggling up with the ones you love. Sometimes an unexpected date night does wonders to reignite the spark in your relationship. Why not linger with your Valentine over a meal at Café Lafayette, a French café in Exeter? Or check out the happenings at Roger Rocka’s Dinner Theatre in Fresno, where your dinner companions include the Good Company Players and the spectacular, song-filled fantasy that they create around you. If you’re art lovers, the iconic Frida Kahlo is the subject of a riveting traveling national exhibition at the Fresno Art Museum. Everyone loves a good love story, like the one behind p.s. i love you too – a gift shop whose name was sparked by the phrase that ended each email and text sent between proprietor Mary Beth Shearson and her boyfriend. Today, she spreads the love in her small gift shop by offering items that remind people of the ones they adore most. Speaking of passion, Ericka Trevino has turned her affinity for repurposing materials into a business – she and her husband run an event rental company specializing in minimalist, handmade, reclaimed wood furniture. And the love for others has inspired Helping One Woman organization to provide hands up to women who have fallen on hard times. If you’re still looking for the perfect Valentine’s Day gift for that special someone, don’t forget to stop by Enjoy the Store in Visalia. We’ll help you select a crate full of treats that Cupid will be proud to deliver. Planning to say “I do”? Check out our Wedding Section, with local vendors and ideas for making your big day unique and memorable. Celebrate love, and enjoy!

SOUTH VALLEY LIVING

YVONNE MAZZOTTA publisher MICHELLE ADAMS publisher RONDA BALL editor-in-chief KERRI REGAN copy editor MICHELLE ADAMS graphic design JERED MILLER STEPHANIE GIMLIN contributing graphic designers MONICA FATICA consultant/ advertising sales representative LYNN LEARNED advertising sales representative VALERI BARNES advertising sales representative JENNIFER SAECHAO sales assistant/event calendar/website AMANDA NAMBA event calendar/website HAYDEN MCCAW JOSH LOPEZ AUSTIN REYNOLDS deliveries www.enjoysouthvalley.com 505 W. Center Ave. Visalia, CA 93291 559.804.7411 Email General: infosouthvalley@enjoymagazine.net Sales and Advertising information: infosouthvalley@enjoymagazine.net

© 2016 by Enjoy Magazine. All rights reserved. Reproductions without permission are strictly prohibited. Articles and advertisements in Enjoy Magazine do not necessarily reflect the opinions of the management, employees, or freelance writers. Every effort is made to avoid errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising. Enjoy and Enjoy the Store are trademarks of Enjoy, Inc.

Find us on Facebook and instagram. Enjoy Magazine South Valley Living

Plants in the Air Photo by Tamara Orth

FEBRUARY 2016 ENJOY | 5

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INSPIRATION

y l n o m m e o v c i t un a cre K I M R I CO A N D H E R PAT H TO D R O P S O F H O N E Y D E S I G N S AS A NOUN OR LABEL, creative can carry with it certain connotations, because more than a few artists have been accused of pretense before. But a real creative is actually the type of individual who desires to create common ground with others, rather than setting herself apart. In a sense, then, Kim Rico, 28, could very well be called the consummate creative. The Visalia local has created for herself a savvy reputation as a business woman with a creative touch, by starting her own styling company, Drops of Honey, as well as managing wedding venue Historic Seven Sycamores Ranch. But Rico also started Common Table, a dinner hosted at Seven Sycamores that brings together community creatives while offering an

opportunity to share their common stories. Equally, Rico prefers not to be limited or labeled, but desires to be known for her ability to relate to others, which is a kind of mission statement that she incorporates into her personal and business ventures. For Rico, being a true creative means slowing down to capture moments, to tell stories, to take the time to get to know someone. “I feel my creative process is to get to know my clients, know their stories, figure out what they love to do, and invoke that in creating décor that displays their story,” explains Rico, who, as Drops of Honey, designs and styles clients’ weddings and events. The process, she says, is4 continued on page 8

FEBRUARY 2016 ENJOY | 7

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intentional and personal, running contrary to the typical business model of rush, rush, rush. Even she admits to getting caught up in the rat race, though. Two years ago, she took on the role of venue manager at Seven Sycamores while running Drops of Honey on the side. There were moments during those two years, says Rico, where things were utterly chaotic. Creatives, she admits, are “constantly hungry to take on as many jobs as we can, to make ends meet and try to grow our reputation in business.” “But for me,” continues Rico, “I’ve realized that doing more doesn’t equate to success or growth. If anything, the increase of business has actually made me do the opposite.” There’s a surprising correlation for Rico, then, and perhaps most everybody, between slowing down and growth. For Rico, that personal and business growth goes back to her childhood. “Everything,” says Rico, referring to her work as a stylist, “has originated for me as a house memory. I have really vivid memories as kid growing up and making sure dinner time was important.” That meant paying attention to details, using the fine silver, arranging things just so, and “using design elements to make sure people feel welcome.”

For Rico, then, a creative exists to make others feel welcome, as well as using the stories that have already been told, to help create something new. She applied this method at her current job at Seven Sycamores, helping to create a brand and story that sets the venue apart. Rico explains, “Seven Sycamores didn’t open as a wedding venue.” There was the McKellar family first, the farm, the story behind the venue, all those elements – imagery, stories, memories – which she sought to incorporate into its brand. That means, she says, that when a married couple takes a photo in front of a wall at the venue, they’re getting more than a beautiful setting, but the personal story that goes with it. This year, Rico plans to expand Drops of Honey to include venue consulting to help wedding venues develop those stories, though she’ll stay on at Seven Sycamores. Ever busy, she’ll continue to organize Common Table, which is hosted at Seven Sycamores and brings together creatives to share their experiences and personal stories. But again, while Common Table has focused

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on individual creativity and its application to business, she believes the creative label should widen to include more than traditional artists. “The first Common Table, we had lawyers and teachers and ministers,” says Rico. Those who attend aren’t your “typical” creatives, she continues, but “people from different walks of life. And I think at the end of the day … as a community we all need each other. The forms of creativity are not limited to the art realms,” explains Rico, who says even accountants have their own creativity to them. For her, the Common Table is a way for people to realize how their creativity and experiences create common bonds within our community. Is the goal of a creative, Rico asks herself, “to be profitable or to grow real relationships with my clients?” However she goes about it, Rico says with a laugh that she doesn’t exactly have a 20, 10, let alone five-year plan. But that’s part of the journey: as she helps clients develop their story, she’s also developing her own, though the pages may not yet be filled. That’s kind of the fun of it, though, and the

paradox, because even though the path of creative may be difficult to figure out, it is often the most outwardly chaotic path that is really the straightest way to figuring out who you really are. • Kim Rico, Drops of Honey Find them on Facebook www.dropsofhoneydesigns.com

Jordan Venema is a freelance writer and California native. He’s a fan of wild stories, impetuous traveling, live music, and all the food. But mostly, he’s a fan of his sevenyear old son, Cassian. He can be contacted by email at jordan.venema@gmail.com.

FEBRUARY 2016 ENJOY | 9

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heart from the

A L I T T L E B I T O F E V E RY T H I N G AT P. S . I LO V E YO U TO O

WHAT’S IN A NAME? Well, the answer will always depend on who you’re asking, but that doesn’t always mean the answer will be right. Take, for instance, Mary Beth Shearson’s downtown Visalia store, a gift shop with unique merchandise and an even more unique name. And had she listened to the advice of others, Shearson might have abandoned the name altogether. The store, p.s. i love you too, admittedly is more a phrase than the average boutique name, and Shearson says the sign initially raised some eyebrows. “When I first opened up, people asked if I got the name from the movie,” she says, “but I hadn’t even heard about it.” Even when Shearson approached somebody to make her storefront sign, she was told that nobody would get it. It was the good fortune of Visalia shoppers, and some romantic couples, that Shearson went with the name anyway. “It’s been the exact opposite,” Shearson continues. “Everybody loves it and everybody relates to it.”

So where did the name come from? Shearson explains that at the time, her boyfriend was doing a lot of traveling. “So in our emails and texts it was something we started doing at the end of them” – p.s. i love you too – “it’s just something we both really liked.” And so have her customers. “There’s been a couple different people that have come in and said that their boyfriends proposed to them in front of the sign, or it’s the first time they said they loved them,” Shearson says. p.s. i love you too opened in November 2010, and it’s been a busy ride since. “I consider myself a small gift shop,” says Shearson, the size of which typically allows her to the run the store solo, though she takes on help for the holidays. “I have organic food, baby items, wedding items, candles, pet items of course – really just a little bit of everything.” 4 continued on page 12

FEBRUARY 2016 ENJOY | 11

“I didn’t expect to hear what I hear all the time... that nobody has a downtown like we do.”

But “a little bit of everything” doesn’t really describe the environment of the store, or its product. “A lot of people say, ‘This reminds me of my mom,’ or ‘My mom would love this.’ That says a lot to me, that makes me feel good,” says Shearson. “That’s what I’m wanting to do, to relate to people that way when they come into the store.” Shearson adds, “I wanted to open something so people would feel comfortable, that they would just enjoy the atmosphere and that the products would be unique, different, but not too expensive.” Entering p.s. i love you too is like walking into a comfortable country kitchen, surrounded by the kind of goods you’d want to find at home: Box signs emblazoned with encouraging phrases, and delicious foodstuffs you’d hope to find sitting atop a coffee table. Intentionally or not, she’s stoked her store with the kind of goods that complement the sentiment behind a gift: love. Shearson’s favorite and most popular line in the store is a line of pillowcases created by Brigette Farrell. “I have a line that’s called Faceplant, and they have pillowcases that have a lot different sayings on them” – phrases like “Sleeps with dogs,” “Believe in the beauty of your dreams” and “Always kiss me goodnight.” “Farrell’s very first show as an exhibitor was also my first show as a buyer, and she had a set of pillowcases that said p.s. I love you and I was like ‘This is just meant to be,’” says Shearson. There was a certain synchronicity between Shearson’s store and Farrell’s pillowcases, but the other lines that fill p.s. i love you too are equally at home. “Most everything in the store I would have in my own home,” says Shearson,

12 | ENJOY FEBRUARY 2016

“and I’ve known in my mind what I wanted.” The store also carries blabla dolls, and a line called Primitives by Kathy, which includes box signs with decals and phrases. Five years after opening, Shearson is as busy as ever, and while achieving success has to be a reward in itself, she’s grateful for the people she’s met, and growth she’s seen in downtown Visalia. “The best thing is having met so many amazing people,” says Shearson. “I didn’t expect to hear what I hear all the time – and there’s a lot of people traveling through Visalia who are from out of the country or from the East Coast, and everybody tells me the same thing – that nobody has a downtown like we do.” Shearson is grateful to be a part of this unique downtown, and willing to keep her own store unique and personal to maintain Visalia’s vibe. “I think it says a lot about our downtown,” says Shearson, referring to the feedback from out-of-towners, “and I’m keeping the store small so I can run it by myself.” Which in the end might also be a good business model, since, as the phrase goes, the best things come in small packages. • p.s. i love you too • 119 W. Main St., Visalia (559) 734-9647 Tuesday-Friday 10am-6pm, Saturday 10am-5pm Find them on Facebook

Jordan Venema is a freelance writer and California native. He’s a fan of wild stories, impetuous traveling, live music, and all the food. But mostly, he’s a fan of his seven-year old son, Cassian. He can be contacted by email at jordan. venema@gmail.com.

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J U L I A N A N D J E S S I C A TO K A R E V ’ S LOV E O F A I R P L A N T S WITH ITS TENTACLE-LIKE LEAVES, the common Airplant looks like something sooner from the surface of another planet than the soil in the ground. Or maybe it looks better suited for the desert, or perhaps even the depths of the ocean, than hanging above the kitchen sink – where so many people enjoy displaying these trending greens. The Airplant could be compared to a succulent for its resilience, or to an orchid for its ethereal beauty, but the Airplant is otherwise as unique and exotic as the name of its genus. Tillandsia sounds more like the name of an elven forest from the pages of Tolkien than the genus of about 730 species of evergreen, perennial flowering plants. But the Tillandsia genus – or Airplant – is far from fairytale. When Julian Tokarev was single and trying to liven up his barren bachelor pad – “it had absolutely no life,” he says with a laugh – he discovered the Airplant in a magazine, and bought a few for his home. “It didn’t go so well,” says his wife Jessica. “I’ll confess to that,” Julian admits. “Unfortunately, I killed them.” That was before his wife’s gentle touch, of course, but even she’ll admit she’s no green thumb. In fact, Jessica says she hates gardening. But both she and Julian loved the Airplant, and it became something of a hobby. Despite Julian’s early mishaps with the plant (and we’ll chalk that up to youth), both Jessica and Julian decided to continue growing the plants, and even incorporate dozens of them into their wedding arrangement, bouquet and centerpieces. “Of course, though,” says Jessica, “after the wedding was over, we had all these things around,” and so the newly married couple decided to turn their growing hobby into a budding business. In August 2013, just a few months after their wedding, the couple launched Plant in the Air, a homegrown business that sells the Tillandsia plants online. Like the plants they sell, the Tokarevs’ unique approach has set their business apart from other Tillandsia vendors. Not only does the couple grow their own plants here in Visalia, but they design and build planters and containers. “Yeah, they’re created by us, made by us in a shed in our backyard,” says Jessica. The Tokarevs also hope to keep their plants and planters accessible to customers by keeping costs down, “so we can share the fun that we found in them when we got married,” explains Jessica. The typically high cost of Airplants can be prohibitive to buyers. With more than 700 plants in the genus, there’s certainly a continuum of rarity, but the

majority of Plant in the Air’s product hovers in the single-digit dollars, many of which they sell at the Visalia Farmers’ Market. The Tokarevs also sell more rare, more exotic Tillandsia, which can be found on their website, and costs upwards of $100. The planters, which they build themselves, range between $6 and $10. Typically, plants are sedentary things, planted, potted, stationary, rooted. But Airplants, like their name suggests, come without any of those strings – or roots – attached. Since the soilless plants typically grow in rough, rocky terrain or shifting sands, the plant is both drought resistant and able to absorb water and nutrients through the leaves. Care for the plants, then, is relatively simple. “They can go a week or so without water,” says Julian. “They’re a low maintenance plant for sure.” Airplants can be transplanted easily, moved from place to place, and only require misting and the occasional soak, about an hour once a week. Like most plants, they’ll want light, but Plant in the Air containers offer unique ways to display your plants while getting them plenty of sun. While Julian and Jessica Tokarev consider their Tillandsia both a business and a hobby, they are also passionate about preservation, and spreading the word to their customers. “A big issue in the Tillandsia world is overcollection,” clarifies Jessica. Many of these plants come from rainforests in Mexico and Guatemala, where some plants are gathered either illegally or without a mind for conservation. By growing their own plants, the Tokarevs obviously are not contributing to the problem of overcollection, but “we’re still making it our mission to educate people where they come from.” True to their company’s name, the Tillandsia is an up-in-the-air plant, easy to move and market, which has created a growing demand. And while these little plants are easy to sell to wide and diverse markets (thanks to the plants’ durability and the wonders of internet), the Tokarevs stress, “we don’t want to be in our own Plant in the Air world and not help or share or communicate or connect with others.” Last month, they began partnering with a nonprofit called Rainforest Alliance, to which the Tokarevs will make monthly donations. The Rainforest Alliance TREES program (Training, Extension, Enterprising, and Sourcing) provides “tropical plant suppliers and other forest-based businesses with access to training, resources, and techniques for sustainable farming practices.” Through conservation, ingenuity, and commitment to customers, Plant in the Air is ensuring that, other than its plants, nothing is left in the air. That way, the Tillandsia can continue to be found in their natural habitat, as much as they are, up in the air, on display in your own home.• www.plantintheair.com Find them on Facebook and Instagram

FEBRUARY 2016 ENJOY | 15

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18 | ENJOY FEBRUARY 2016

F R E S N O A R T M U S E U M D I S P L AY S N I C KO L A S M U R R AY ’ S P H OTO G R A P H I C P O R T R A I T S O F F R I DA K A H LO THERE IS NO ARTIST more intrinsically connected with her work than Frida Kahlo. In Kahlo’s case, some might say the artist is more iconic than the art, and the painter more recognizable than the paintings. Pick whichever piece of hers you prefer, and chance you’ll find Kahlo staring back from the canvas with that mysterious grin, those brooding eyes: a Mexican Mona Lisa. Before Kim Kardashian, there was Frida, mastering the selfie. She made herself the subject of more than a third of her 143 paintings, portraying herself through a distinctly Latin American lens, an elemental welding of magical realism and rebellion. She wasn’t just an artist, but a diva, flamboyant and subversive, despite chronic illness and a famously tragic marriage. Natural, then, that her paintings often depict the fantastic, but they are also painfully familiar. Whether drawn by the hypnotism of her iconic gaze or the allure of her international celebrity, people see in Kahlo something of themselves. She, as folks regularly do on social media, projected a stable, albeit surreal image of herself onto an otherwise uncertain and unstable reality. But Kahlo’s celebrity (and talent) suggests that audacity transcends vanity, though a poignant vulnerability still underlies her paintings. When asked why she painted so many self-portraits, Kahlo responded: “Because I am so often alone… because I am the subject I know best.” Still, the glimpses we get of Frida are the glimpses Frida wanted to give. But in 1931, not long after marrying the famous muralist Diego Rivera, Kahlo met Hungarian-born American photographer Nickolas Muray, with whom she carried an on-again off-again affair for 10 years. Even after their romance, the two remained close friends until Kahlo’s death in 1954. During and following their affair, Muray, a pioneer in color photography, captured personal photographs of Kahlo, some candid, others staged, but all through a lens distinctly his own. They remain, other than Kahlo’s self-portraits, the most intimate visual glimpses into the artist’s life.

Through May 1, as part of a traveling international exhibition, the Fresno Art Museum will display 46 of Muray’s photographic portraits of Frida Kahlo. Curator Kristina Hornback says the exhibition, Frida Kahlo: Through the Lens of Nickolas Muray, includes “very iconic images. These photographs capture the essence of Frida, and allow the community to see something they wouldn’t necessarily be able to see elsewhere. “People seem to connect with Kahlo in ways that they don’t necessarily do with other artists,” continues Hornback. “I don’t know if it was her flamboyant lifestyle, or her for-the-people attitude, or just simply the very deep and poignant art that she created.” For those who attend Through the Lens, it will likely be for the subject in the photographs, rather than the photographer himself. But any subject of a photo, and yes, even Frida, is still the photographer’s subject, and framed by his eye. These portraits speak so powerfully because through Muray’s lens, we see Kahlo in a slightly new light, though it shifts as subtly as a shade. Each photo of Through the Lens is an instance where Kahlo gave up control and creative license of her image by entrusting it to another. We see Kahlo, in these little framed moments, not as she saw herself, not as she chose to paint herself, but through the eyes of somebody who loved her. Intentionally or not, because of that vulnerability, Muray’s photographs achieve an intimacy and humanity that even Frida could not capture in her self-portraits. • Frida Kahlo: Through the Lens of Nickolas Muray Fresno Art Museum 2233 N. First St., Fresno • (559) 441-4211 Thursday through Sunday: 11am – 5pm www.fresnoartmuseum.org Exhibit opens on January 22

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During my senior year volleyball season I was injured during one of our games. I was diagnosed with a severely sprained ankle and referred to PRO-PT. I’ve never seen so many people work so hard to get me back on the court. After 2 ½ weeks I was back on the court better than ever.

Karlie Pennington

VISALIA 1870 S. Central St. Visalia, CA 93277 (559) 636-1200 P (559) 636-1260 F

TULARE 1132 E. Leland Ave. Tulare, CA 93274 (559) 684-0611 P (559) 684-0612 F

EXETER 134 South E Street Exeter, CA 93221 (559) 592-9000 P (559) 592-9001 F

LINDSAY (at the Wellness Center) 860 Sequoia St. Suite A Lindsay, CA 93247 (559) 562-9040 P (559) 562-9045 F

PORTERVILLE 368 W. Olive Ave. Porterville, CA 93257 (559) 782-1501 P (559) 782-8528 F

www.pro-pt.net • www.facebook.com/proptphysicaltherapy

DINUBA 1401 W. El Monte Way Ste. 107 Dinuba, CA 93618 (559) 315-5203 P (559) 315-5180 F

DATE NIGHT

From Paris, with Love

| BY JORDAN VENEMA | PHOTOS: TAMARA ORTH

C A F E L A FAY E T T E O F F E R S F R E N C H CUISINE WITH A CALIFORNIA TWIST OH, WHAT COULD HAVE BEEN, had Frederic Imbert called his Exeter restaurant by its patron’s full name? Café Marie-Joseph Paul Yves Roch Gilbert du Motier just doesn’t have the same ring or simplicity as Café Lafayette, the name by which most Americans know the French aristocrat and military officer who fought alongside colonials during the American Revolutionary War. By using the shorter title Café Lafayette, Imbert ensured that his customers would only have to worry about one French mouthful: the cuisine, which, like his café’s namesake, is downright revolutionary. Imbert opened Café Lafayette last year, but the restaurant was really two decades in the making. “I came to Visalia about 20 years ago to open a little French café,” says Imbert. “It didn’t work out but I ended up staying here – you know, life, got married.” For the next 20 years, Imbert worked between restaurants as a sous and executive chef, opened a French bakery in Hanford, then partnered as the chef at Monet’s in Exeter. And while Imbert might have preferred speedier success with Café Lafayette so many years ago, it was a providential deferral that allowed the Frenchman to grow as a chef, and grow with the tastes of Central Valley.4 continued on page 22

FEBRUARY 2016 ENJOY | 21

Imbert hails from Evian, a city near the French Alps, the same that gives its name to the famous bottled water. But generally, the French are better known more for their cuisine than their water, and Imbert admits when it comes to food, “it’s just in my blood.” “My parents owned a restaurant in Paris, so I pretty much grew up in a restaurant,” continues Imbert, who also worked in a restaurant in London before coming to the United States. So Paris, London, Exeter: the three great cities where Imbert got in his culinary kicks. And Imbert says France, continental Europe, and California now influence his menu. “I had to adapt because of taste buds,” says Imbert, adding that since he first arrived in California 20 years ago, “you can now find good bread, good cheese, and oh, the wine,” he muses. “Now the wine is incredible.” But asked which he prefers, he says, “I’m going to say both.” It may be that more Americans are traveling, which Imbert believes accounts for the widened palate, the larger appetite for diverse foods. When people travel, says Imbert, “they want to eat what they’ve tasted over there. I remember 20 years ago I was not able to find a cheese plate, like I’m doing right now at Café Lafayette,

with some stinky good French cheese. Now people crave for it.” “My cooking has changed a little bit,” Imbert adds. “I’ve listened to my customers, and get as much feedback as I can.” There is a culinary balance between every cook and his customers, which is especially true for Imbert, who must walk the line between classic French cuisine and California tastes. But by providing a menu that fuses classic French recipes with what Imbert calls “a California twist,” Café Lafayette has quickly made a name for itself in the valley. It’s not always easy, he says with a laugh. “You can have people who say, ‘Oh my God, this is not what I like, what I’m used to.’ For instance, I do a classic French onion soup and I had some customers not long ago who said to me, ‘This is not what French onion soup should be.’ I said, ‘Well, that’s because you’re used to something more like a broth.” Imbert relies upon traditional French and family recipes, including French methods of seasoning, as well as local produce to create a well-rounded menu including everything from Spanish paella to an American chicken pot pie, with of course a couple variants of the croquet monsieur in between. Like the French military officer Lafayette, Imbert has found his home here in America, though the only war he is waging is gastronomical: A battle not for the hearts and minds of his customers, but for their stomachs and palates. And if the name of his café suggests anything at all, expect Imbert’s relationship with Exeter to be both very long and fruitful. • Café Lafayette • 151 S. E St., Exeter • (559) 592-9463 Tuesday - Saturday: 11am – 2:30pm, 5:30 – 9:30pm Sunday: 9am – 2pm, closed Mondays

Find them on Facebook and Instagram

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Wedding Vendor Guide 2016

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Venue Coordinator or Wedding Planner W H AT T O E X P E C T F R O M E A C H R O L E A N D D E C I D I N G I F YO U N E E D TO H I R E A W E D D I N G P L A N N E R

Onsite Venue Coordinator

1. Works for the venue so is the point of contact between the bride and venue staff. They provide a tour of the grounds and can answer questions about basic venue facilities that are available to the bridal party and guests. 2. Has many other clients and during busy season could be working on multiple events on your wedding day. They will do their best to make you a priority including making sure you receive all the above-mentioned deliverables according to your agreement, and that you, in turn, adhere to the contract guidelines too. 3. Ensures basic setup of tables and chairs is fulfilled if included in contract. 4. Ensures on-site food and drinks are served correctly and as agreed, if catering is included in contract. 5. May not be there throughout the entire event. They often leave after entrees and cake have been served.

Independent Wedding Planner

1. Works for the bride and groom so ensuring their clients happiness is their job. 2. Sets up wedding décor including centerpieces, ceremony area, cake table, and any other areas outlined in the contracted agreement. 3. Typically stays throughout your wedding but it should be outlined in the contract if they will depart after the sendoff photo or when the space is cleaned up. 4. Oversees third party vendors to ensure things run smoothly. 5. Manages the wedding day timeline (getting ready, photographs, timely décor set-up, etc.) 6. Assists with dress fittings, hair, make-up selection and bridesmaids’ attire. 7. Helps resolve unforeseen issues that may arise.

FEBRUARY 2016 ENJOY | 25

“ I’m sure I will thank you 400 more times, however, THANK YOU! We were happy with every aspect. It was so great having you by our side for our big day!” - Brittany

W E D D I N G P L A N N I N G & C O O R D I N AT I O N

www.fromringtoreception.com

gardens at cal turf, tulare

950 north j street I tulare I 559. 688. 2084 thegardensatcalturf.com

Now booking for private events!

gifts I outdoor event space I nurser y I design

the

(949) 355-2199

HAVING AN AFFAIR?

Let us help you trim down for the gown

f lowSTUDIOS P I L AT E S

B A R R E

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111 S. Court St. Ste. 208 Downtown Visalia

www.visaliaweddingstyle.com

Thursday, September 22, 2016 6:00pm - 9:00pm at 3809 N. Mooney Blvd. Tulare, CA 93274 (559) 685-8810

Fresh Cut Florist WIDE ARRAY OF CREATIONS FROM FORMAL TO INNOVATIVE Fresh Cut Florist ~ Serving the valley since 1994 620 E Main St, Visalia • www.flowersvisalia.com • (559) 627-9233 Fresh Cut Wholesale Flowers @freshcutflowers_visalia

FEBRUARY 2016 ENJOY | 27

Creating Your Wedding Color Story

Understanding and using the color wheel: • Complimentary: colors on the opposite side of the wheel are complimentary • Harmonizing: colors next to each other on the color wheel • Monochromatic: different shades of a single color

Flower bouquets designed by Fleurie Flower Studio Color Wheel styled by Type A Society and Summer Watkins-Grey Likes Weddings Color Wheel artist The Dancing Pine Color Wheel Photographed by Jose Villa

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Tips On Selecting Your Colors:

• Pick a photo, object or a place with colors that inspire you • Check the existing colors at your ceremony and reception site • Consider the time of year when you’ll be married and what flowers are in season • Do you have a theme or a meaningful color you’d like to include? • Select one or two colors based on the above-mentioned topics • Compare your selected colors against the color wheel • Gather different shades of color chips from your local hardware store • Lay it all out on a table and begin pairing your colors together After you’ve narrowed down and have settled on a group of colors, take some time to sleep on it. If you still love the color palette days later then you know you have your wedding color story.

SPRING

SUMMER

In season: Anemone, Azalea, Camellia, Cherry Blossom, Calla Lily, Daffodil, Gerbera Daisy, Hyacinth, Larkspur, Lilac, Lily of the Valley, Orchid, Peony, Poppy, Primrose, Protea, Quince, Ranunculus, Rose, Snapdragons, Stephanotis, Sweet Pea, Tulip, Vilburnum

In season: Amaranthus, Calla Lily, Celosia, Cosmos, Dahlia, Daisy, Delphinium, Dianthus, Gardenia, Gerbera Daisy, Hydrangea, Jasmine, Lily, Marigold, Orchid, Pincushion Flower, Rose, Stephanotis, Sunflowers, Zinnia

Photographer: Nikki Martinez

Photographer: Ellie Koleen Photography

FA L L

WINTER

In season: Broom Corn, Chrysanthemum, Dahlia, Gerbera Daisy, Fall Leaves, Grasses, Hydrangea, Orchid, Rose, Seasonal Berries, Stephanotis, Sunflower, Zinnias

In season: Amaryllis, Anemone, Calla Lily, Daffodil, Evergreen, Freesia, Gerbera Daisy, Hyacinth, Orchid, Ranunculus, Rose, Stephanotis, Tulip

Photographer: Ellie Koleen Photography

Photographer: Laurie Garza

YEAR ROUND Year round options: Air-plants, Babyâ&#x20AC;&#x2122;s Breath, Carnation, Ferns, Gladiolus, Iris, Orchid, Protea, Snapdragon, Succulents, Tuberose Photographer: Ellie Koleen Photography Bouquet: Brown Bunny Flowers

I must have flowers, always, and always. Claude Monet

FEBRUARY 2016 ENJOY | 29

Cricket’s California Party Rentals

HANDMADE ARTISAN BRIDAL PARTY GIFTS Show your appreciation with gifts they’ll enjoy!

Chairs • Tables • Linen • Arches • Dance Floors • Tents • Etc.

By Appointment only

Cricket 12198 Ave. 272, Visalia (559) 733-TENT (8368) • Cell (559) 280-9170 Fax (559) 732-6334

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505 W. Center Street Visalia • (559) 901-3513 Winter Hours Monday-Friday 10am-5pm Saturday 10am-3pm Enjoy the Store Visalia @enjoythestorevisalia

Flower girl & ring bearer accessories available too!

Cakes??!!

Yup..... we've mastered that too! Get a free online quote today! www.maxscookiecompany.com

(559) 734-9458

Sa-Tres Bien Tailored Cuisine

Receptions, Showers, Lunches and Parties Full or Light Buffets • Appetizers • Dinner Parties • Brunch

Your Premier Caterer in the Visalia Area Owners Sue Sa and Elaine Dakessian

Call Today (559) 733-9001 or (559) 936-1260 FEBRUARY 2016 ENJOY | 31

The Very Best for Your Special Day!

The place for life’s most important celebrations

The Nuckols Ranch will provide the perfect setting for your wedding ceremony, reception, rehearsal dinner, class reunion, engagement party, or just that special event. With complete floral services and caterer on site. We have a friendly staff dedicated to details to make your day, a day to remember.

www.nuckolsranch.com 13144 Rd 216, Porterville • (559) 359-0088

Bella Rose Bakery & Cafe • 1537 Lincoln Street, Kingsburg (559) 419-9054

Cafe Lafayette

n o w h o s t i n g i n t i m at e w e d d i n g s

The restaurant will be open to, and exclusive to your guests only. We can accommodate up to 100 guests, and can cater to your menu and design needs.

Visit Our Showroom!

3809 N.. Mooney Blvd. Tulare, CA 93274

Behind every great event coordinator, caterer, wedding or private party, you will ďŹ nd a dissnguished rental company.

Please schedule an appointment at 559-592-9463 or email Brandy at brandycafelafayette@outlook.com for more information regarding your event.

BRILLIANCE DEFINED

WHEN PASSION MEETS BRILLIANCE the Caro 74 bridal collection features our patented 74 faceted-cut diamonds, allowing you to declare your devotion with extraordinary brilliance.

CARO74.COM

(559) 685-8810

www.detailspartyrentals.com

316 W MAIN VISALIA 559.734.7079 T-F 10A - 5:30P SAT 10A - 4:30 P MICHAELSCUSTOMJEWELRY.COM

V E N D O R L IST I N G 2 0 1 6 Sweet Memories Flowers 559-625-5242 www.sweetmemoriesweddings.com

Luis Nursery 559-747-5015 www.luisnursery.com

Hair & Make-Up Stylists

Sweet Life Vintage Rentals 559-260-5591 www.sweetlifevintagerentals.com

Tangles Salon 559-592-2634

Health & Fitnesss Flow Studios 559-904-3912 www.flowstudios.net

Jewelry

Apparel

Madeleine’s Bridal Boutique 559-299-2619 www.madeleinesbridalboutique.com

Bakeries & Cakes Bella Rose Bakery 559-419-9054 www.bellarosecafe.com

Max’s Cookie Company & Bakery 559-734-9458 www.maxscookiecompany.com

Catering

Sa Tre Bien 559-733-9001 or 559-936-1260

DJ/Musicians

David Horowitz Jewelry 559-784-7123 Michaels Jewelers 559-734-7079 www.michaelscustomjewelry.com

Lodging

Wicky-Up Bed & Breakfast 559-564-8898 www.wickyup.com

Photography

CJ Hopper Photography 559-595-9691 www.cjhopper.com Christy Zillges 559-799-2667 www.christyzillges.com

Music Makers 559-553-3137 or 559-786-4531 www.musicmakersdjservice.net

Jacki Potorke 559-512-0049 www.jackipotorke.com

Favors & Gifts

Josiah Alter 559-461-7555 www.josiahalter.com

Enjoy the Store 559-901-3513

Florists

Exeter Flower Company 559-592-2551 www.exeterflowerco.com Fleurie Flower Studio 559-281-1093 www.fleurieflower.com Fresh Cut Florists 559-627-9233 www.flowersvisalia.com

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Kelli Avila Photography www.kelliavilaphotography.com

Rentals

Cricket’s California Party Rentals 559-733-8368 or 559-280-9170 Details Party Rentals 559-685-8810 www.visaliaweddingstyle.com Letter & Grain www.letterandgrain.com 559-786-7104

Visalia Photo Booth 559-300-7148 www.visaliaphotobooth.net

Signs & Calligraphy Hil-ink Calligraphy 818-568-9325 www.hil-ink.com

Letter & Grain www.letterandgrain.com 559-786-7104 The Scribble Shoppe www.thescribbleshoppe.squarespace.com

Stationary

Vintage Letterpress 805-776-2500 www.vintage-letterpress.com

Venues

Café Lafayette 559-592-9463 Nuckols Ranch 559-359-0088 www.nuckolsranch.com Ridge Creek Dinuba Golf Course 559-591-7060 www.golfridgecreek.com Schoolhouse Restaurant 559-787-3271 www.schoolhousesanger.com The Gardens at CalTurf 559-688-2084 www.thegardenscalturf.com Visalia Rawhide 559-732-4433 www.rawhidebaseball.com

Wedding Planning From Ring to Reception 949-355-2199 www.fromringtoreception.com

Need to Know Q U E S T I O N S TO A S K W H E N H I R I N G A P H OTO G R A P H E R A N D C AT E R E R FOR YOUR PHOTOGRAPHER

FOR YOUR CATERER

1. What is your preferred style of photography? Do you shoot natural light, artificial light or both?

1. What is your signature fare and where does the food come from?

2. How many weddings have you shot in your career? 3. Have you ever shot at my venue before? If not ask if they are willing to do a site visit. 4. Can I request certain images be taken at the wedding?

2. What can you do for guests with allergies and dietary restrictions? 3. Are linens included or are they an additional expense? 4. Do you have bartenders on staff or is that something we outsource?

5. Do you bring a second photographer?

5. If they do have in-house bartenders, do they order the alcohol or do you?

6. How many hours are included in your package?

6. Do you provide service for the champagne toast?

7. How much does an additional hour of coverage cost?

7. How will your staff dress?

8. How many images can I expect to see from my wedding? 9. How long does it take to see the proofs from my wedding? 10. Do I receive a disc of images? 11. Will you request the photographer guidelines from the ceremony and reception locations? 12. What will you and your second photographer wear? 13. What is your plan if you are ill or there is an emergency and you can’t photograph my wedding?

8. Is gratuity automatically included or do you tip staff on the day of the wedding? 9. What are your water and electrical needs? 10. Do you charge for vendor meals? If so, how much? (Photographers, planners, etc.) 11. Do you provide glassware, flatware and china or do you need to rent those items? 12. What do you do with leftover food? 13. Which rentals does your proposal include? “Are there any additional expenses that are not included [in the current proposal]?”

Photos by Jacki Potorke

14. How much is the deposit and when is the balance due? 15. What is your cancellation policy?

FEBRUARY 2016 ENJOY | 35

| BY FACHE DESROCHES | PHOTOS: TAMARA ORTH

Photo by Brumley & Wells

GOOD FINDS

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THE ART OF HANDCRAFTING SIGNS A N D FA R M H O U S E TA B L E S W I T H LETTER & GRAIN

Photos by Tamara Orth

THE POPULARITY OF RECLAIMING and repurposing materials has been trending strongly for several years now. And why not? After all, there’s a lot to like. The reuse of materials (especially wood) reduces waste, promotes conscious consumption, and is both creative and environmentally friendly. But what’s the next step? How far can something be upcycled? Can we repurpose the repurposed? For Ericka Trevino, the answer is yes. But then again, Trevino is one of those remarkable people whose optimism is rooted in a can-do kind of creativity that she shares with her husband. In fact, this couple is so gifted in the art of repurposing that they were able to parlay elements of their very own wedding into a business that has been growing ever since they said “I do.” This business is an event rental company specializing in minimalist, handmade, reclaimed wood furniture. Letter & Grain really began the moment that Trevino and her husband decided to build a collection of rustic farmhouse tables to seat guests at their wedding reception. But it occurred to the couple fairly quickly that although building their own tables was the perfect way to achieve the look they wanted at an effective cost, they would make for unusually bulky leftovers after the wedding. Happily, one of the couple’s potential venues was thinking along the same lines. Ivanhoe’s historic Seven Sycamores Ranch noted the Trevinos’ unusual plan, and struck a deal with the couple to not only rent out their leftover tables, but direct other clients to Letter & Grain for their event rental needs. “From the get-go, things kept expanding because people would see the tables and ask, ‘Ooh, what else do you have?’” says Trevino. “And so we started building cocktail pub tables, wooden bars and signs to match the tables and meet the demand.” But the couple’s creativity with repurposed wood is not limited to furniture. By the time Letter & Grain was born, Trevino’s first endeavor – Junk in the Trunk 559 – had already been running successfully for four years. Junk in4 continued on page 38 FEBRUARY 2016 ENJOY | 37

the Trunk’s focus is primarily hand-painted wooden signs, although they deal in other aspects of reclaimed décor. “People always ask me why I chose that name, and it’s because I literally drive around to find wood to reclaim, and I jam-pack my car with things to repurpose,” chuckles Trevino. Despite the line’s unpretentious name, these elegant, minimalist signs are anything but junk. Trevino starts with a canvas of reclaimed wood, and paints a clean background topped with modern calligraphy spelling out a family name, welcome message, uplifting quote or whatever the client’s heart desires. The piece is then finished with a simple, handmade frame, ready to brighten anything from a weddingreception to a home entryway to a child’s room. “My husband builds all of our tables, and he is a big part of the signs as well,” says Trevino. “We always joke that I’m the brains behind this operation, but it’s really him who makes my vision come to life.” Signs are often custom orders, but Trevino produces a running collection of crowd-pleasers whose appeal is so great that it is a challenge just to keep them on the shelves. Luckily for local shoppers, both Junk in the Trunk 559 and Letter & Grain occupy some shelves at The Gardens in Tulare and at downtown Visalia’s Embellish & Restore. In fact, what started out as a few signs in the window has evolved into Trevino’s entire curation of the Embellish & Restore storefront. “I was given the opportunity not only to have a space to display some of our tables so that clients can come and get a feel for the look of what they’ll be renting, but also to fill that space with a lot of other goodies,” Trevino says. “It’s been a wonderful venture for me to find companies and vendors that speak to me.” Whether she is making it herself or sourcing a particular item, the product that is made with mindfulness is the one that holds the most value to Trevino. “We talk to every customer that purchases from us, and really get to know what it is they’re looking for. It’s important to me that people love what they’re getting,” she says. And from a couple’s wedding to the foyer of their first home, the wide-ranging talents of Letter & Grain and Junk in the Trunk have become a key part of the way local families celebrate, commemorate and bring a little handmade beauty into their lives. It’s a joyful part of the market to corner, and the Trevinos couldn’t be happier about it. “We’re just super thankful for our clients and our community,” says Trevino. “Whatever life situation brought them to us for a table or a sign, I’m just so honored that they trust us to be a part of it.” • Letter & Grain • www.letterandgrain.com (559) 786-7104 • Find them on Facebook and Instagram

Photos by Tamara Orth

Fache Desrochers is a writer, photographer and artist. Her work can be viewed at fachedesrochers.com.

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Stock up on freshness for

Traditional

The Big Game!

CilantroJalapeño

Party Platters • Hummus To Go • Catering Call us at 559.635.PITA (7482) and leave the work to us! FEBRUARY 2016 ENJOY | 39

SHOWTIME

| BY FACHE DESROCHES

dinner and a R O G E R R O C K A’ S D I N N E R T H E AT R E I N F R E S N O O F F E R S F I L L I N G E N T E R TA I N M E N T

“Movies are a fad. Audiences really want to see live actors on a stage.” ALTHOUGH HE MADE HIS NAME on the silver screen, it was Charlie Chaplin who said this. Most people would say that Chaplin was dead wrong – that if he could see us today with our armies of multiplexes, the lines that stretch around them, and everything else that stems from our juggernaut culture of film, he would concede that movies are by no means a fad. Far from lapsing in popularity, films have long outstripped stage productions in popularity, and this trend shows no signs of changing. However, in a certain way, Chaplin was absolutely right. Although the medium of theater is one of the oldest art forms, it has managed to evolve and remain relevant over continents, centuries and major cultural shifts. Movies are not a trend, but it turns out that they really can’t replace live actors on a stage. Just ask the Good Company Players at Roger Rocka’s Dinner Theater in Fresno. They ought to know: It’s in their blood. “The whole thing started with my dad’s love of performing,” says Emily Pessano. “He had some costumes and some theater friends initially, and he just wanted to put on a show. Well, they’ve been putting on a show for more than 40 years now.” Pessano has been performing, directing and running the two family theaters alongside her parents since she was carried onstage for her first scene at seven months old. Now as a young adult with talents honed by years of higher education and performance experience in LA, she and her husband are back to tread the boards, and help delight a new generation of audiences. But Pessano’s entrance in this story is very much Act II, as Roger Rocka’s was in full swing for years before her arrival. Things first took shape in the summer of 1973, when her father Dan and a few friends decided to form a troupe – the Good Company Players - and begin performing at hotels in downtown Fresno. After five years of this challengingly nomadic existence, Dan met local restaurateur Roger Rocka, and the two decided to combine their talents and open Roger Rocka’s Dinner Theater, the venue that is still their home today. But the Pessanos and their Players were not slowing down, and the summer of 1982 saw the opening of The Good Company Players Second Space Theater: a smaller, more traditional space which would enable the actors to stage the more dramatic, experimental shows that give the theater its wonderful range of performances. “It’s kind of a different audience than for the musicals,” explains Pessano. “Musicals generally cater to a wider audience, so Second Space was an opportunity to do the deeper, more unique plays in a smaller, more intimate venue.”

40 | ENJOY FEBRUARY 2016

Photos courtesy of the Good Company Players

The Second Space Theater is essential for the Players to maintain their range and volume of shows, but it has always been the flagship of Roger Rocka’s that wins the community’s delight decade after decade. What is a more universal crowdpleaser than dinner and a show? Particularly when you have a chef and staff that are as dedicated to their craft as the actors are to theirs. An experience at Roger Rocka’s is much like an evening at a great restaurant. You arrive, are seated, and begin to be attentively served by an elegant crew. Depending on the night of your visit, you will either order from the artisan menu or select from the chef’s buffet. A full bar is on hand to provide the libation of your choice, but great drinks, sumptuous food and excellent service are where the similarities with a fine restaurant end, as when you dine at Roger Rocka’s, your dinner companions are the Good Company Players and the spectacular, song-filled fantasy that they create around you. “It evokes a different emotion than almost any other entertainment experience,” Pessano says. “It’s engaging both because it’s live theater and because you get to be so close.” Between their two theaters, the Good Company Players do 12 shows a year, and February features “9 to 5” with music and lyrics by Dolly Parton at Roger Rocka’s, while “Moonlight and Magnolias” and “The Glass Menagerie” are featured at Second Space. If you’re looking for a uniquely captivating date night idea this month, consider letting the Good Company Players do the heavy lifting for you, and transport you and your companion to a truly special place. After all, they’re the professionals at this kind of hocuspocus. “I don’t often get to sit out in the audience, but when I do, it’s so special to watch people laugh, react and enjoy themselves,” says Pessano. “It’s just magic.” • Roger Rocka’s Dinner Theater (559) 785-0733 • www.rogerrockas.com Find them on Facebook, Twitter and YouTube

Fache Desrochers is a writer, photographer and artist. Her work can be viewed at fachedesrochers.com.

FEBRUARY 2016 ENJOY | 41

DATE NIGHT The best thing to hold onto in life is each other. – Audrey Hepburn Sometimes we just need a few simple reminders of how easy it is to make time to spend with your loved one. Here are a few for taking time to be with the one you love: 1. Enjoy a game or two at your local bowling alley 2. Go on a hike and bring along a picnic lunch 3. Buy tickets for a local play or musical 4. Go wine tasting 5. Visit an art gallery, museum or planetarium 6. Go roller skating at your local rink 7. Visit the farmers’ market and buy items to cook dinner together 8. Have lunch or dinner at food trucks 9. Make an appointment for a couple’s massage 10. Go on a bike ride together and stop at a local coffee shop 11. Do a puzzle together 12. Fly a kite on a windy day 13. Visit the zoo or a local animal habitat 14. Take day trip to the mountains or beach 15. Take an art class at your local paint studio 16. Visit a local brewery and enjoy a beer flight together 17. Snuggle up and enjoy a movie marathon day 18. Enjoy dessert while watching the sunset 19. Stargaze while enjoying a bonfire 20. Buy tickets to a local hockey or basketball game

42 | ENJOY FEBRUARY 2016

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44 | ENJOY FEBRUARY 2016

Taft Point in Yosemite National Park Jacki Potorke is a wedding and lifestyle photographer based in the golden state of California and available for travel worldwide. She enjoys stellar coffee, meaningful conversation, mountain air, outdoor adventure, quirky kinfolk and creative quests. For more imagery and information, visit www.jackipotorke.com.

FEBRUARY 2016 ENJOY | 45

WHAT’S COOKIN’

| BY LANA GRANFORS | PHOTO: KARA STEWART

February Recipe

Laissez les bon temps rouler… Let the good times roll! New Orleans Mardi Gras…traditions, celebrations, and King Cake! The streets of New Orleans are filled with the magic of the festivities, parades, tons of beads and King Cake, the traditional dessert of Mardi Gras. Thanks to our dear friends from the area, we have been the lucky recipients of King Cake, shipped from Randazzo’s, a Louisiana bakery famous for their version. The round or oval shaped confection is similar to a coffee cake. It is rich in tradition and history and the decorations, a creamy glaze topped with

46 | ENJOY FEBRUARY 2016

sugar sprinkles in the royal colors of purple (justice), green (faith) and gold (power) honor the three kings who visited the Christ child the 12th day after Christmas. It is also known as King’s Day, and it starts the merrymaking which goes through to the day before Ash Wednesday, the grand finale on Fat Tuesday. Note: Sugars are available at Michael’s or online. I got mine through Amazon.

TRADITIONAL KING CAKE Serves: 18 (Makes 2 cakes)

CAKE INGREDIENTS 1 (16-ounce) container sour cream ¹⁄³ cup sugar ¼ cup butter 1 tsp. salt 2 (¼-ounce) envelopes active dry yeast ½ cup warm water (100 to 110 degrees) 1 T. sugar 2 large eggs, lightly beaten 6 to 6 ½ cups all purpose flour ¹⁄³ cup butter, softened ½ cup sugar 1 ½ tsp. ground cinnamon 1 tsp. ground cardamom

CREAMY GLAZE INGREDIENTS 3 cups powdered sugar 3 T. butter, melted 2 T. fresh lemon juice ¼ tsp. almond extract 2 to 4 T. milk PREP: 30 COOK: 10 STAND: 5 RISE: 1 HOUR, 30 BAKE: 16

MINUTES MINUTES MINUTES MINUTES MINUTES

CAKE DIRECTIONS STEP 1: Cook first four ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100 to 110 degrees. STEP 2: Stir together yeast, ½ cup warm water, and 1 tablespoon sugar in a glass measuring cup; let stand 5 minutes. STEP 3: Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 ½ cups) until a soft dough forms. STEP 4: Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. STEP 5: Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. STEP 6: Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread ¹⁄³ cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together ½ cup sugar, cinnamon and cardamom and sprinkle evenly over butter on each rectangle. STEP 7: Roll up each dough rectangle, jelly-roll fashion, starting at one long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll. STEP 8: Cover and let rise in a warm place (85 degrees), free from drafts, 20 to 30 minutes or until doubled in bulk. STEP 9: Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

GLAZE DIRECTIONS

LOVE OUR RECIPES? Come into Enjoy the Store (Visalia, Redding or Red Bluff ) each month and ask for your FREE recipe card.

Lana Granfors enjoys traveling, gardening, cooking and spending time with her friends and family– especially her grandchildren, Jillian and Garet.

CA KE ING

RED IEN 1 (16-oun ce) contain TS er sour crea ¹⁄ m

CAKE DIR

³ cup E sugar IP cup butter C A K E R E C¼ NA L K I N G 1 tsp. salt

ECTIONS

STEP 1: Coo often, unti k first four ingredie l butter mel nts in a med STEP 2: ts. Set asid Stir e, and coo ium saucepan over measuring together yeast, ½ l mixture low hea to 100 to cup warm cup 110 degrees t, stirring STEP 3: Bea ; let stand 5 min water, and utes . t 1 tablespo speed with sour cream mixture . on sugar in a glass a heavy-d gradually uty electric , yeast mixture, egg add enough s, stand mix STEP 4: Turn er until smo and 2 cups flour remainin g flour (4 at medium oth. dou Red gh to out onto uce spee (about 10 a lightly flou 4 ½ cups) until min a soft dou d to low, and red surface; STEP 5: Cov utes). Place in a gh forms. well-gre knead unti er and let until dou l smooth rise in a war ased bowl, turn gh is dou and ing m place (85 elastic to grease bled in bulk STEP 6: Pun top. degrees), . free from CRE AM rectangle. ch down dough, and drafts, 1 Y Spread ¹⁄ divide in hour or 3 cups pow GLA ZE ING RED border. Stir cup softene half. Roll each port dered sug IEN TS together³ ion 3 T. butter, ar ½ cup suga d butter evenly on butter on melted each rect each rect into a 22- x 12-inch r, cinnamo ang 2 T. fresh ang STEP 7: n and card lem Roll up each le. amom and le, leaving a 1-inc h ¼ tsp. alm on juice Place one spri dou nkle even gh rectang ond dough roll, ly over le, jelly-roll 2 to 4 T. milk extract of roll toge seam side fashion, ther to form dow Repeat with an oval ring n, on a lightly grea starting at one long sed , moisten PRE P: 30 STEP 8: Cov second dough roll. ing and pinc baking sheet. Brin side. min utes hing edges g ends COO K: 10 minutes or er and let rise in a toge ther to seal min utes warm plac until dou STA ND: bled in bulk . e (85 deg STEP 9: 5 MIN UTE Bake at 375 rees), free . S RISE : 1 hou from draf pans on ° for 14 ts, 20 to to 16 min wire rack r, 30 min 30 s (about utes or unti utes BAK E: 16 cakes; spri 10 min min utes l gold nkle with colored suga utes). Drizzle Crea en. Slightly coo completely. l cake rs, alternat my Glaze evenly over s on ing colors and war forming ban m GLAZE DIR ds. Let coo l STEP 1: Stir ECTIONS STEWA RT together first | PHOTO : KARA milk , 1 teas four ingredie GRANF ORS poon at a nts. Stir in RECIPE BY LANA time, unti 2 tabl l spreadin g consiste espoons milk, add ing addition ncy. al

February Recipe TRADITIO

2016

2 (¼-oun ce) ½ cup war envelopes active dry yeast m water (100 1 T. sugar to 110 deg rees) 2 large egg s, lightly bea 6 to 6 ½ cups all purp ten ¹⁄³ cup butt ose flour er, softene ½ cup sug d ar 1 ½ tsp. grou 1 tsp. grou nd cinnamon nd cardamo m

CA KE ING RED

TRADITIO

NA L

STEP 1: Stir together first four ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.

IEN TS 1 (16-oun ce) ¹⁄³ cup sug container sour crea m ar ¼ cup butt E A KerE R E C I P tsp.C salt K I N1G 2 (¼-oun ce) ½ cup war envelopes active dry yeast m water (100 1 T. sugar to 110 deg

CAKE DIR

ECT

IONS STEP 1: Coo often, unti k first four ingredie l butter mel nts in a med STEP 2: ts. Set asid Stir e, and coo ium saucepan over measuring together yeast, ½ l mixture low hea to 100 to cup warm cup 110 degrees t, stirring STEP 3: Bea ; let stand 5 min water, and ut .

FEBRUARY 2016 ENJOY | 47

SPOTLIGHT

FEBRUARY 2016

in the February spotlight FROM FOOD TO FUN, SOMETHING FOR EVERYONE TO ENJOY

Barbra and Frank, The Concert That Never Was: A Tribute

Love Our Kids 5K Fun Run

(PORTERVILLE)

(VISALIA)

PORTERVILLE SPORTS COMPLEX FEBRUARY 13 | NOON

VISALIA FOX THEATRE FEBRUARY 13 | 7:30 PM

The Frank Sinatra and Barbra Streisand tribute concert, “Barbra and Frank, The Concert That Never Was” has been voted “best tribute show” in Las Vegas and is sure to relive all your favorite songs. This is the performance that everyone wanted, but never happened until now. For more information, visit www.foxvisalia.org.

World Ag Expo

(TULARE)

INTERNATIONAL AGRI-CENTER FEBRUARY 9-11 | 9 AM

CArtHop at the Fulton Mall

(FRESNO)

DOWNTOWN FRESNO FEBRUARY4, 11, 18, 25 | 7:30 PM

CArtHop is the Downtown Fresno Partnership’s weekly gathering of the best local independent food trucks that the Valley has to offer. Join us for lunch! For more information, visit www.downtownfresno.org.

The World Ag Expo is the world’s largest annual agricultural exposition. More than 1,500 exhibitors will be displaying the latest in farm equipment, communications and technology. Free seminars on topics important to dairy producers, farmers, ranchers and agribusiness professionals. For more information, visit www.worldagexpo.com.

Walkers are welcome to participate in this second annual run, which benefits the Strathmore Boys and Girls Club. Family groups are encouraged to participate. Four free child registrations per one paid adult registration is allowed. Unique medals will be awarded to the first through third place finishers in various age divisions. Costumes are optional, however, there will be special prizes for Valentine-themed attire. The first 150 adult registrants (14 and over) are guaranteed an exclusive 2016 Love Our Kids t-shirt and a goodie bag. For more information, visit www.active.com.

13 Chinese New Year

Legends: Lullaby of Broadway

(REEDLEY)

REEDLEY’S RIVER CITY THEATRE COMPANY FEBRUARY 4-6 | 9 AM

“Legends: Lullaby of Broadway” will take audiences on a musical journey through the history of Broadway. It features Broadway songs from the early years through the Golden Age to today’s contemporary works. For more information, visit www.reedleyrivercitytheatre.org.

4 48 | ENJOY FEBRUARY 2016

(HANFORD)

CHINA ALLEY FEBRUARY 6 | NOON

The Taoist Temple and Museum is open and artists present the wares in China Alley along with crafts and other items. Hot tea sampling and almond cookies provide warmth this cool time of year. For more information, visit www.chinaalley.com.

CALENDAR

Clovis

February 3, 17 • Clovis Chamber Leads Club, Marketing Alliance Partners (MAP), Seven Bar and Grill, 25 Shaw Ave., (559) 299-7363, www.oldtownclovis.org February 6, 13, 20, 27 • Old Town Clovis Farmers’ Market, 521 Pollasky Ave., 7-11am (559) 298-5774, www.oldtownclovis.org February 20 • Wild Bill’s Crab Fest, Clovis Senior Center, 850 Fourth St., 6 pm, (559) 298-5774, www.oldtownclovis.org

Exeter

• 2nd Annual Valentine’s Day Comedy Jam: A Night of Love, Comedy, & Poetry, Tower Theatre, 815 E. Olive Ave., 7 pm www.towertheatrefresno.com February 18 • Ottmar Liebert and Luna Negra, 8 pm, Tower Theatre, www.towertheatrefresno.com February 20 • Greg Hahn Live Comedy, 8 pm, Tower Theatre, www.towertheatrefresno.com • Fresno Grand Opera presents Sweeney Todd, Saroyan Theatre, 730 M St., 7:30 pm, (559) 445-8100, www.fresnoconventioncenter.com

Fowler

February 6, 7, 13, 14, 20, 21, 27, 28 • Exeter Courthouse Gallery of the Arts and Historical Museum, 125 S. B St., (559) 592-5900, www.exeterchamber.com February 27 • Exeter Chamber of Commerce’s 93rd Annual Banquet, Exeter Veteran’s Memorial Building, 324 N. Kaweah, 6 pm, (559) 592-2919, www.exeterchamber.com

February 6 • 27th Fresno County Blossom Trail Opening Ceremony, Simian Fruit Company (Packing Facility), 10 am

February 1-21 • Good Company Players presents: Moonlight and Magnolias, www.gcplayers.com February 3, 10, 17, 24 • Vineyard Farmers’ Market, Blackstone & Shaw, 3-6 pm, www.vineyardfarmersmarket.com February 4 - 7, 11 - 14, 18 - 21, 25 - 28 • Roger Rocka’s Dinner Theater presents 9 to 5, Roger Rocka’s Dinner Theater, 1226 N. Wilson, 7 pm, www.rogerrockas.com February 4 • The Piano Guys, Saroyan Theatre, 730 M Street, (559) 445-8100, 7:30 pm, www.fresnoconventioncenter.com • Rising Stars of the Metropolitan Opera, Tower Theater, 7:30 pm, www.towertheatrefresno.com February 4, 11, 18, 25 • Carthop: Local Arts, Local Eats, Local Music, The Fulton Mall at Merced, 11am-2 pm, www.downtownfresno.org February 5 • East Fresno Rotary’s Annual Crab Cioppino Dinner, Valdez Hall, 702 M Street, (559) 445-8100, 6 pm, www.fresnoconventioncenter.com Febraury 6, 13, 20, 27 • Vineyard Farmers’ Market, Blackstone & Shaw, 7 am-12 pm www.vineyardfarmersmarket.com February 6, 7 • Spolight Dance Competition, Saroyan Theatre, 730 M St., (559) 445-8100, www.fresnoconventioncenter.com February 9, 10 • The Producers, Saroyan Theatre, 730 M St., (559) 445-8100, 7:30 pm, www.fresnoconventioncenter.com February 12-20 • Contemporary Dance Ensemble, Woods Theatre at Fresno State, 7:30 pm, www.fresnostate.edu February 13 • Bald Eagle Viewing Hike, The River Center, 11605 Old Friant Road, 8 am, (559) 248-8480, www.riverparkway.org • Valentines Super Love Jam, Selland Arena, 700 M Street, (559) 445-8100, 7:30 pm, www.fresnoconventioncenter.com February 14 • Valentine Undie Run, Woodward Park, www.ValentineUndieRun.com

February 5, 6 • Lindsay Community Theater presents Avenue Q, 190 N. Elmwood, 7:30 pm, www.lindsaycommunitytheater.com

Fresno

Hanford

February 6 • Chinese New Year Celebration begins, China Alley, Seventh Street at Green Street, noon, www.chinaalley.com

Lindsay

Porterville

February 20 • Porterville College Hall of Fame Reception, Porterville College Campus, 6-8 pm, (559) 791-2319

Selma

February 18-27 • Selma Arts Center presents 12 Angry Men, www.selmaartscenter.com

Three Rivers

February 1-29 • 10th Annual Hero Appreciation Month, ( January - March) at participating local businesses February 6 • Three Rivers 1st Saturday, www.1stsaturdaytr.com

Tulare

February 5-7, 12-14, 18-20 • Tulare Encore Theatre presents Pecos Bill and Slue Foot Sue Meet the Dirty Dan Gang, www.tulareencoretheatre.org February 9-11 • 49th Annual World Ag Expo, International Agri-Center, www.worldagexpo.com February 11 • Kid’s Craft: Valentine’s Day Photo Snow Globe at The Gardens at Cal Turf, 10 am www.thegardensatcalturf.com February 20 • Citrus Tasting at The Gardens at Cal Turf, 10 am-2 pm www.thegardensatcalturf.com February 27 • The Gardens at Cal Turf presents: Seminar with Jere White, 10 am, www.thegardensatcalturf.com

Visalia

February 3-26 • Arts Visalia 21st Annual Sofa Art, 214 E. Oak Ave., Opening Reception: Friday, February 5, 6-8 pm www.artsvisalia.org February 3, 10, 17, 24 • Farmers’ Market at Quail Park, Quail Park Retirement Village, 10:30 am-1:30 pm February 6, 13, 20, 27 • Visalia Farmers’ Market, Sears Parking Lot, 8-11:30 am

FEBRUARY 2016

February 7 • The Creative Center’s Super Bowl Sprint Register at TheCreativeCenterFoundation.org February 12-14 • 23rd Annual SpringFest, Visalia Convention Center, www.visaliahomeshows.com February 19-20 • A Place at the Table: A Women’s Event with Jen Hatmaker, Central Valley Christian School, www.active.com February 21 • Wine & Dine, Cafe 225, 5-7pm, www.hfhtc.org February 24 • Tulare County of Education Spelling Bee, Visalia Convention Center 8:30am-1 pm

Woodlake

February 27 • Grand Opening of the Woodlake Museum

Ice House Theatre www.visaliaplayers.org

February 5-21 • Visalia Players presents: Dogfight

RaboBank Arena - Bakersfield www.rabobankarena.com

February 12 • Valentine’s Super Love Jam, 8 pm

Save Mart Center - Fresno www.savemartcenter.com

February 26 • The Rock & Worship Roadshow, 7 pm, www.theroadshowtour.com

Tachi Palace Casino www.tachipalace.com

February 11 • Merle Haggard, 7:30 pm

Visalia Fox Theatre www.foxvisalia.com

February 10 • CHOICES presents Way Back Wednesdays: Classic Flicks at the Fox: Notorious, 7 pm February 13 • Barbra and Frank: The Concert That Never Was, A Tribute Concert, 7:30pm February 20 • Tulare County Symphony presents: Great Movies/Great Music: Escape and Escapades, 7:30 pm February 25 • Brian Regan, 7:30pm February 27 • Johnny Rivers Rock and Roll Legend, 8 pm Event times and dates are subject to change without notice. Please check event phone number or website to verify dates and times. Enjoy Magazine is not responsible for any inconvenience due to event changes.

GET YOUR EVENT ON THE CALENDAR! Please visit www.enjoysouthvalley.com or email infosouthvalley@enjoymagazine. net to post your calendar events. If you’d like your event to be listed in this section of Enjoy magazine, it must be posted on our website or emailed by the 5th of the month—one month prior to the next magazine issue. For example, a February event will need to post by March 5. Thank you. FEBRUARY 2016 ENJOY | 49

STORE FRONT

VALENTINES 2016

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Candle favors by Dirty Birds Soaps

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CRAFTING

| STORY AND PHOTOS BY TAMARA ORTH

crowning glory D I Y: F L O W E R C R O W N

52 | ENJOY FEBRUARY 2016

SUPPLIES

Small flowers Greenery Thin floral wire Floral tape Grapevine wire (available at most craft stores)

Not pictured: Floral shears Wire cutters

INSTRUCTIONS 1. Measure your head or the head of the person wearing the flower crown. To do so, gently wrap the grapevine wire around the head (where you would wear a crown) and determine how much wire you will need then include an extra 4 inches for overlay. Cut wire with wire cutters, then wrap both ends together to form an oval. Double check measurements and adjust if needed. 2. Cut the stems of your flowers and greenery so you are left with approximately 4 inches of stem. 3. Gather small groupings of flowers and greenery into little bundles (similar to a boutonniere) and wire them together using the thin floral wire. 4. Continue step 3 until you have multiple small bundles of flowers/ greenery that are all individually wired. To make your flower crown look more organically put together, try to make each little bundle different from the last. Example, include some flowers in one, leave them out in another. The same goes for greenery. The more you mix, the better!

5. Once you have your bundles prepared, secure one of the flower bundles on to the grapevine wire base using the thin floral wire. Once it is secured, wrap the wired section with the floral tape. 6. Next, place another flower bundle about an inch away so it is hiding the previously taped section. Secure with wire and tape. 7. Continue step 6 until you have made it all the way back around to your first bundle. The grapevine wire should no longer be visible. Add or adjust and flowers if needed. 8. Place on head and enjoy! â&#x20AC;˘

FEBRUARY 2016 ENJOY | 53

GIVING BACK

| BY JORDAN VENEMA | BY TAMARA ORTH

hands of hope

R E A C H I N G O U T TO H E L P O N E W O M A N

Woman is doing much DON’T BE FOOLED BY ITS NAME, because the nonprofit Helping One tion helps one woman more than helping just one woman. First, each chapter of the national organiza Valley. That’s a lot every month, and second, it has 12 chapters, most of which are based in the Central of women getting help through HOW. chapter in Georgia and Also, don’t think that because HOW is a national organization, with a t are just names on a another starting in Arizona, that the women helped through this nonprofi through the layers of a paper application, and the recipients of some distant aid that’s been distilled and more like a group of bureaucratic organization. HOW is more, even, than a grassroots organization close-knit friends. of the HOW Visalia “It all started in Fresno as a girls night out,” explains Stacy Heaton, co-leader “just wanted to ease Chapter. The organization’s co-founders, Charlotte Bavardo and Brenda Critzer, .” the material burden for women experiencing a non-material time of loss or hardship hosting dinners country, the across spread soon 2008 in Fresno in friends What began between 35 ly support one woman. with as many as 300 people in attendance, all present to emotionally and financial a vendor as a last-minute Heaton first heard about HOW almost by chance. “I attended a dinner as never been to.” fill in,” she says, “and three hours later I was at this dinner that I’d heard of but away by displays of love blown was she but Woman, One Helping about Heaton didn’t know much to help somebody, and support. “Just the experience of being there, watching these people who wanted to the community.” and realizing how much I had in my life – and I wanted to be able to give back January 2015, she was Heaton was so impressed by her first attendance in November 2014 that by helping host a HOW dinner. one woman. Heaton The aim of Helping One Woman is pretty straightforward: summarily, to help y who has suffered specifies that “each month a different woman, a local woman is selected,” somebod health. an “irreplaceable loss,” such as the death of a family member or the loss of personal , and tickets Marriott Visalia the at Tuesday third every dinner monthly its The Visalia chapter holds the room and they cost $17 to cover the cost of the meal. “Marriott gives us a great deal. They donate give us a great price on the dinner,” says Heaton. in addition to the price Anybody is welcome to attend the dinner – women, men, and children – but being supported that per meal, attendees donate $10 at the door, which goes directly to the woman had as many as 300 month. On average, Visalia HOW hosts between 75 and 150 guests, but they’ve people, raising as much as $3,000. nominated for the next Those who attend are also welcome to write down the name of a woman to be are put into a bowl and month’s dinner. “It’s a pretty simple process,” she explains. “The nominations next month’s honoree is randomly selected.” event is mostly by word RSVPs are requested via email or on the Facebook page. Advertising for the of-mouth. to provide comfort and The group’s vision statement is, “We envision a world where everyone is willing the organization gives to support to another person when they need hope restored in their lives.” And as other women.” • that one woman, often, says Heaton, “a lot of them continue coming back to support Helping One Woman • (559) 372-2739 • how.visaliachapter@gmail.co Jordan Venema is a freelance writer and California native. He’s a fan of wild stories, impetuous traveling, live music, and all the food. But mostly, he’s a fan of his seven-year old son, Cassian. He can be contacted by email at jordan.venema@gmail.com.

54 | ENJOY FEBRUARY 2016

• Find them on Facebook

Next dinner event: Feb 16, 6pm at the Marriott Hot el in Visalia how.visaliach apter@gmai l.com 559-372-27 39

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