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M A G A Z I N E
MARCH 2016
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table of
contents
{
LEAN ON ME: Gear up for a ride along the river.
see page 40
6
oN tHe CoVer: Jen morris and mike Barbaro from Victory Velo explore the trails in the Auburn State recreation Area. See more photos of their adventure on page 40
monkey Cat restaurant pleases palates.
Cirinio’s whips up original spicy cocktail recipe plus Italian dishes.
16 History
empire mine digs deep into Gold rush past.
21
Famous pianist
22
‘Chinglish’
Nikolai lugansky schedule to perform in Grass Valley.
British man goes to China is the plot for this theater comedy.
foothill
M A G A Z I N E mArCH 2016, VolUme 7, NUmBer 3 1030 High Street, Auburn specialsections.goldcountrymedia.com Copyright 2016. All rights reserved. No part of this publication may be reproduced without written permission of the publisher. the publisher shall not be responsible for any liabilities arising from the publication of copy provided by any advertiser for Foothill magazine. Further, it shall not be liable for any act of omission on the part of the advertiser pertaining to their published advertisement in Foothill magazine.
4
24 76 Trombones
musical, ‘the music man’ to be performed at live theater in Auburn.
26
Newcastle Produce
16
local goods and cafe all at one market.
30 Easy recipes
Pizza, salad and dessert right in your kitchen.
34 Spring fashion
34
Affordable looks.
48
Farm map Area farms to get locally-grown produce and groceries.
GenerAl infOrMAtiOn: (916) 774-7908 executiVe publisHer: Gary milks directOr Of sAles And MArketinG: Jeremy Burke, (530) 852-0200, jeremyb@goldcountrymedia.com AdVertisinG directOr: Beth o’Brien, (530) 852-0223, betho@goldcountrymedia.com
feAtures editOr: Carol Guild, (530) 8520230, carolg@goldcountrymedia.com desiGner: Julie miller, (530) 852-0256, juliem@goldcountrymedia.com cOntributinG writers: Kim Palaferri, Carol Guild, Julie miller cOntributinG pHOtOGrApHers Kim Palaferri, Jeremy Burke, menka Belgal
26 Gold Country media Services. Ask us about our design and printing services. jeremyb@goldcountrymedia.com
SERVICES
6 Monkey business 12 Bloody Mary
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Auburn
Monkey cat see, monkey cat do Downtown Auburn restaurant sources ingredients from local farmers whenever possible By Kim Palaferri ▼ Photos by Kim Palaferri Grilled Swordfish: over seared vegetables and a red pepper coulis. ___ Restaurant owner: Jim Bril.
Jim Bril, owner of Monkey Cat, has been in the industry for the majority of his adult life.
He’s a protégé of previous culinary trade managers, starting his career in the back of restaurants washing dishes at age 15. Working from the bottom up has given the restaurateur the skills to achieve success in San Francisco and Auburn. Bril was part owner and manager for 25 years at the Fior d’ Italia restaurant, which has been in Continued on page 8 ››
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operation since 1886. Fior d’ Italia is still going strong in its 128th year with its fourth owner.
Monkey Cat Restaurant 805 Lincoln Way, Auburn (530) 888-8492 monkeycat.com
Dinner is served: Chef Cheyne Kobzoff holds plates of crab cakes and grilled swordfish. He has been with the restaurant since its opening.
Bril and his wife Trish wanted to break away from San Francisco, and create their own dining establishment that was as fun and exceptional as Fior d’ Italia. The couple moved to Auburn and in 2004, The Monkey Cat opened its doors with a type of Califusion-style menu items. “We wanted to make something unique to go along with this Asian-Indonesian decor, so we created the tale of the elusive Monkey Cat, which has been spotted all over the world, chased down by hunters, with various sightings; it was finally discovered here in Auburn,” Jim said. The Downtown lavish eatery features a list of decadent flavorful dishes like, Shrimp Stir Fry with a bountiful of fresh vegetables, or the Grilled Swordfish over seared vegetables and a red pepper coulis, or the perfectly cooked certified Angus Rib Eye steak. When it comes to dietary needs, The Monkey Cat creates special requests of creative cuisine items if the ingredients are stocked, and most often they are. The Monkey Cat prides their reputation from dishes that are made from scratch. Meat and fish are trimmed by hand, sauces are stewed down from fresh vegetables and herbs, and desserts are created with delicate and loving hands. Jim said that The Monkey Cat receives fresh, locally-grown ingredients when they can, using produce that is grown within the season. Chef Cheyne Kobzoff, who’s been at Monkey Cat since day one, creates vibrant meals that are complimented with whole ingredients, straight from the grower/supplier. Chef Kobzoff works with Jim on Continued on page 10 ››
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Bleu Cheese Wedge Salad: A wedge of crisp Iceberg lettuce with creamy bleu cheese dressing, bleu cheese crumbles, apple wood smoked bacon, Roma tomatoes and red onion (above). ___ Crab Cakes: Two breaded crab cakes drizzled with a cilantro lime aioli and a roasted red pepper aioli.
stocking the pantry with seafood deliveries five days per week, and produce six days per week. Frequent deliveries of seasonal items guarantees The Monkey Cat will offer guests a dining experience that puts it as a highlighted restaurant in Downtown, Auburn. When ordering one of the succulent salads off the lunch or dinner menu, guests can be assured all dressings are made from scratch, like the blue cheese dressing ladled over the wedge salad with abundant toppings. Jim said that it is important to support a community that continues too support you. Giving back to the youth is important to him, because all of his staff were students at Placer High or have students at local schools. Monkey Cat gift cards are always a featured item at school auctions or crab feeds. He added that when he and Trish dine out, they always eat at restaurants that compliment ethics as an independent restaurant. The Brils considers their longtime staff part of their family. Bria said that treating employees as family helps create the total experience at The Monkey Cat. Chef Kobzoff met his wife Elaine, Monkey Cat manager, during the early years of the establishment. Jim said he’s watched the Kobzoff’s fall in love at his restaurant and have two children together. ◆
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Grass Valley
‘It’s genetic. We’re Italian’
33-year-old restaurant famous for its crafted Bloody Marys By Kim Palaferri ▼ Photos by Kim Palaferri
Cirino’s at Main Street 213 West Main St., Grass Valley (530) 477-6000 cirinosatmainstreet.com
Just for you: Cirino’s is famous for its calamari, too (above).
12
Cirino’s at Main Street has been open for the past 33 years. For the past 30 of those years, customers grew to love the handcrafted menu that features 70 different items. They’d grown to love the Cirino family Jerry, Donna, and son Tucker. Jerry, a former contractor, said that he had no formal culinary training and cooking came natural for him and his son. “It’s genetic. We’re Italian,” Jerry said. In 1986, Jerry created his first Bloody Mary from scratch. A party of eight came in and ordered it, and he admitted he’d never made one, but he’d give it a shot. Word spread quickly about the hearty, mouthwatering libation. Jerry then began bottling his ingredients because it became difficult to train bartenders how the perfect concoction came to life. People travel for miles to Cirino’s to bite into their perfectly seasoned and crisp calamari with a fresh parsley and lemon garnish, or the Marsala and Mushroom Risotto that is made to order. They travel the distance because they heard amazing things about the food, but most of all, they travel for the highly recommended Bloody Mary with a beer back.
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“The funniest play in London” - Time Out “5 Stars! The best new play of the year” - Daily Telegraph “5 Stars! Drop dead hilarious” - Independent AT SIERRA CINEMAS Thursday, March 17 at 7:15 pm Wednesday, March 23 at 3:30 pm 840 East Main Street, Grass Valley www.sierratheaters.com/live • 530-477-9000 Advance Tickets at the Sierra Cinemas Box Office or online at www.sierratheaters.com/live
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“
I’ve been coming here for 23 years, where I’ve even brought girlfriends to dinner before I started working at Cirino’s.
Secret family recipe: Cirino’s Bloody Marys are served with pepperoncini, green bean and olive, plus a beer chaser. ___ Mushroom risotto: Made with wine and fresh mushrooms. ___ Playing with fire: Chef Kenneth Ullom mixes a batch of risotto. ___ Cheers: Restaurant goes enjoy a Bloody Mary at the bar. ___ Table artist: Paper tablecloths are perfect for crayon drawings.
Cirino’s Bloody Mary is served with a chilled 5 ounce beer, your pick of style. The ingredient list of the mix includes Worcestershire sauce, horseradish, peppers, fresh lime, and many other secret ingredients, open the palate up allowing the big bold flavors to seep in. Washing that sip down with a guzzle of beer cleanses the mouth for the next quaff.
“I’ve been coming here for 23 years, where I’ve even brought girlfriends to dinner before I started working at Cirino’s,” Chef Ullom said.
According to Jerry, the blending of spices and hops just combine well together and create a sensation in your mouth that have kept customers coming back for years.
They offer a large menu to please almost any customer, and as Jerry said, “We don’t exclude anyone.” Cirino’s also offers several local label wines and beers.
Chef Kenneth Ullom said that the restaurant is an institution and working there is like a dream come true.
Chef Ullom and the cooking staff frequently use Cirino’s Bloody Mary mix to create recipes that have been created by the Cirinos. The menu at Cirino’s rarely changes. Customers come into the restaurant and know what meal blends well with the brilliant Bloody Mary. “People have come in and ordered the same dish with our Bloody Mary because they like the flavor combination,” Jerry said.
Many regional residents have become fans of the mix at event booth setups like Auburn Home Show, Gold Country Fair, and the Mandarin Festival. Jerry has been working with Mussetter Distributing of Auburn in spreading the joy of his Bloody Mary mix. Soon the Cirino’s Bloody Mary mix will be sold in 45 states, and eight counties locally including Placer and Nevada counties. ◆
MARCH 2016
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Grass Valley
All that glitters is Empire gold mine
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State park rich with history Bourn family cottage.
from Gold-Rush era Written by Julie Miller ▼ Photos by Jeremy Burke
Empire Mine State Historic Park
Nearly 200 tons of gold
Park size: Including trail system, 864 acres. Historic grounds, 13 acres.
was mined from Empire Mine in Grass Valley, that’s 5.8 million troy ounces (1.1 ounces equals 1 troy ounce). And that’s a lot. To help put that into perspective, that equals to 13,214 gold bars. It’s the same weight as 47,811 gallons of water, or 221 Smart Cars, or 83 Cadillac De Villes from 1964.
Hours 10 a.m. - 5 p.m. every day. Closed Thanksgiving, Christmas and New Year’s Day.
The mine was owned for the longest amount of time by the Bourn family. They purchased it in 1879 and sold it in 1929.
Winter daily tours: Estate tours at 1 p.m. Mine yard tour at 2 p.m. Summer daily tours: Estate tour at 11 a.m. and 1 p.m. Mine yard tour at noon and 2 p.m. Garden tours on Saturdays. Living history days: Noon-3 p.m. with $2 more admission. Check the website for dates. Address: 10791 East Empire St., Grass Valley Website: empiremine.org Phone: (530) 273-8522 Admission: $7 adults. $3 6-16 5 and under are free.
“They were a very wealthy family. They had invested with mining companies on the east coast and had a lot of different investments with water and electric companies,” said Taylor Kane, park aid at Empire Mine State Historic Park. Back in the day, the Bourn family had a home right near the mine, which is now part of the 864-acre state park. Built in 1897, the family stayed in the 4,600 square-foot cottage, beautifully landscaped with a formal rose garden Continued on page 18 ›› Hammering it out: A volunteer blacksmith demonstrates the trade at Empire Mine (at left). ___ Stone palace: Bourn cottage stands at 4,600 square foot on the park grounds (above). MARCH 2016
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complete with heritage roses. The clubhouse was built in 1905 with billiards room, squash court and a bowling alley in the basement. A gentlemen’s group formed there in 1915, calling themselves the Empire Club. The club is still in operation today. In the heyday of the mine, the 1940s, there were 800 employees. The mine workers were mostly men and many came from Cornwall, England. These were valuable workers because they brought knowledge and experience from working in tin mines across the pond. The Cornish miners left their mark on Grass Valley and Nevada City, as the towns still carry pieces of Cornish culture. There is a Cornish Choir, an annual Cornish Christmas event and a celebration of St. Piran’s Day where Cornish pasties are tossed in honor of the patron saint of tin miners. And what are pasties? Pasties are sort of like empanadas and can be purchased at select restaurants and grocery stores in the area, just ask any local. At the peak of the mine’s business, the second world war broke out and things changed. “During World War II there were a lot more restrictions on that type of thing so gold wasn’t really a priority at that time,” Kane said. The mine started its down hill slide and there after shut down in 1956. It closed “because at the point, the price of gold was set by the government at $35 an ounce but it was costing them $43 and $45 an ounce to extract it from the ground,” Kane said. Continued on page 20 ››
Buffalo Bill: Park volunteers dress in period costumes and teach visitors about the park’s history (top). ___ Next door: Details and beauty abound at Empire Mine (left). ___ Still waters run deep: Water features enhance the surrounding gardens at the Bourn cottage.
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In the end, the amount of gold pulled from the mine would equal to $6.2 billion today. That amount of gold would fit into a seven-foot square block. If you can’t visualize that, the park has a cube on the grounds with those dimensions to help give the idea. Today the mine is open again, this time to the public as a historical state park. It is recommended visitors start their tour at the 3D scale model. The model shows 360 miles of underground tunnels. Interestingly, the model started to be built back in 1938 in a secret room that was only accessed by the mine managers and owners. The model was kept quiet so that the gold vein remained confidential, as well as where the mining company would dig next. Visitors can also go into the mine yard and see its heavy-duty equipment, plus the machine shop where it was made and maintained. The blacksmith shop is still operational by volunteer smiths who hammer out metal trinkets for purchase at the museum’s gift shop. During special events at the mine, blacksmiths give out “prairie diamond rings,” which are rings the volunteers make from horseshoe nails. An ever-popular attraction is the partially open mine shaft where you can go underground and peer 100 feet down into a mine shaft. Next month the park hopes to have a working stamp mill. Stamp mills were used to crush ore to get the gold out. “They were very loud,” Kane said. “There used to be a huge warehouse that housed 80 stamp mills. You could hear the sound of the stamp mills three miles away into Grass Valley.”
Mother’s Day 11 a.m.-4 p.m. May 8 Only one of two days of the year visitors can picnic in the park. The black smith shop will be open to make prairie diamond rings to hand out to visitors and park volunteers will be dressed in period costumes. Check empiremine.org for more information.
Out for a drive: During the summer hours, catch a glimpse of park volunteers in old-time dress and transportation.
The state park is rich with history, literally, and receives many visitors each day. “Sometimes we have people visiting to see the gardens. Some visit the mine yard and mine processing. It really has something for everyone’s interests,” she said. ◆ 20
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GrAss VAlley
In the key of classical
Famed pianist Nikolai Lugansky to perform in Grass Valley SUBmItteD ▼ PHoto IS CoUrteSy
InConcert Sierra will welcome pianist Nikolai Lugansky
to the Grass Valley stage for a special concert march 14. this performance is a long-awaited return for the world-renown pianist to Nevada County, where he appeared before a sold out crowd in 2011. Audiences have requested a repeat performance ever since. “I don’t really have a favorite pianist, but if you were talking about classical music and I had to come up with one, I’d say Nikolai lugansky. He’s amazing,” said InConcert Sierra Artistic Director Ken Hardin. “He is a truly poetic and gifted artist of the piano.” lugansky is a pianist of extraordinary depth and versatility. At the age of 5, before he had even started to learn the piano, he learned a Beethoven piano sonata completely by ear and performed it from memory. He studied piano at the moscow Central music School and the moscow Conservatory. lugansky regularly appears at some of the world’s most distinguished festivals, including the BBC Proms, la roque d’Anthéron, and the Verbier, rheingau and edinburgh International festivals. His Grass Valley performance follows a four-day stint with the San Francisco Symphony.
nikolai lugansky Presented by: InConcert Sierra When: 7 p.m. Monday, March 14. Where: Seventh-day Adventist Church, 12889 Osborne Hill Road, Grass Valley Tickets: $50 general public, $45 for season ticket holders and key level donors, available at 530-273-3990, www.inconcertsierra.org, BriarPatch Co-op and at the door the night of the concert. Info: www.inconcertsierra.org or 530-273-3990 Video: www.youtube.com/ watch?v=WhLDse5R8dQ
the program for lugansky’s march 14 concert will feature masterworks by Schubert, Beethoven, rachmaninoff and Albéniz. See the complete program at www.inconcertsierra. org. ◆ ___ Playing the classics: Russian pianist Nikolai Lugansky will appear Monday, March 14 in Grass Valley, in a special performance presented by InConcert Sierra. MaRCh 2016
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‘Chinglish’
Grass Valley
Comical interpretations found in theater production
Written by Carol Guild ▼ Photos are courtesy
It’s all in the translation.
When “be careful not to slip and fall” becomes “slip and fall down carefully” and “fire extinguisher” becomes “hand grenade,” you get more than linguistic nuances. What you get is “Chinglish.” “Chinglish,” by David Henry Hwang, premiered on Broadway in 2011. It is being produced by Community Asian Theatre of the Sierra (CATS) in April.
By: Community Asian Theatre of the Sierra When: 7 p.m. Thursdays, 8 p.m. Fridays, Saturdays and Sundays April 7-30. Matinee is 2 p.m. April 30. Where: Nevada Theatre, 401 Broad Street in Nevada City
“The show is about adventures of miscommunication in China,” said Lisa Moon, president and artistic director of CATS.
Tickets: $20 advance; $23 at the door on Thursdays
It’s a comedy about an American businessman who travels to China.
$23 advance; $25 at the door for all other shows
He discovers that the signs translated to English are misconstrued, and that expressing himself is a bit of a challenge. Continued on page 22 ›› 22
‘Chinglish’
All tickets $15 for ages 17 and under Purchase tickets at BriarPatch and The Book Seller in Grass Valley or online at catsweb.org.
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He hopes to save his checkered past and revive a failing business that specializes in building signs. “We quickly find out this task won’t be easy,” director Annie Lareau has said. “The play allows us to both laugh and examine two clashing sensibilities of love and business. Though the comedy comes from the misinterpretations of language, much more is gained from insight into the values and mores that differ in the East versus the West.” The play is performed in English and Mandarin, and will be projected in English supertitles onstage. “The casting requirements for ‘Chinglish’ were challenging,” Moon said. “Especially for our area, which has only 4 percent Asians.” All Asians in the cast must be fluent in Mandarin, so some cast members were recruited from out of the area. “The biggest challenge was finding a Caucasian man fluent in Mandarin who spoke English with a British accent,” Moon said. “Guess what? We found him. He lives in Grass Valley. His name is David Rosprim.”
CATS boasts a stellar crew again this year, as well, including director Annie Lareau, set designer Pamela Hodges, costume designer Jill Kelly, lighting designer Tim Dugan, technical director Tom Taylor, and hair and makeup designer Sara Quay. Lareau has said that as a young drama student, she had the great pleasure of seeing David Henry Hwang’s Tony Award-winning drama ‘M. Butterfly’ on Broadway. Since that moment, she has been very taken by his craftsmanship of language and how he seamlessly weaves complex stories of love, pain and politics on stage. “When the opportunity presented itself to present his latest comedic masterpiece for CATS fresh off the New York Theatre scene, I grabbed it,” she said. “Since CATS only produces one play a year, the chosen play must educate, enlighten and entertain,” Moon said. “You won’t want to miss this funny, funny adult comedy.” CATS has also produced Hwang’s “Tibet Through the Red Box” in 2005, “Golden Child” in 2008, and “Flower Drum Song” the revival in 2010. ◆ Reach Features Editor Carol Guild at carolg@goldcountrymedia.com.
—— Close conversation: ‘Chinglish’ will performed in English and Mandarin with English supertitles onstage. MARCH 2016
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Auburn
‘The Music Man’ marches onto Auburn stage Written by Carol Guild ▼ Photos by Julie Ormonde
It’s time for a family sing-along! Who remembers the Broadway classic “76 Trombones?” Or how about “Gary Indiana?” Well, dust off your band uniform, if you have one, because “The Music Man” is marching into Auburn. This will be the first production for the new State Theatre Acting Company (STAC) and the group has been busy honing its theatrical skills. It’s getting off on the right foot, too, with John Dearderick directing the debut performance. Dearderick is an award-winning writer, actor and director with more than 200 theatrical performances on his resume – many of which are musicals. He also is a big fan of “The Music Man.” “This is in my DNA,” he said. “I saw the movie a bunch. And my parents had the
‘The Music Man’ When: 7:30 p.m. Fridays and Saturdays, April 1-17. Matinee: 2 p.m. April 9 Where: State Theater, 985 Lincoln Way in Auburn Tickets: Advance $24 adults, $22 seniors (65-plus), $20 ages 17 and under/students. Day of Show: $28, $26, $24 Tickets and Info: LiveFromAuburn.com or call 530-885-0156 —— Curtain call: In the State Theatre Acting Company’s new production of Meredith Willson’s “The Music Man,” Marian Paroo (played by Amy Wolfley), looks on as her younger brother, Winthrop (played by Sam Hendrickson, age 11), receives his long-awaited gold cornet from the Music Man, Professor Harold Hill (played by Erick Lindley). 24
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original cast album and must have played it a thousand times. I grew up listening to it.” Most of the cast isn’t old enough to remember, Dearderick said. The ages of this cast range from 5 to 86 years old. For those who haven’t seen the play or heard the album, take a note from Amy Wolfley. She’s playing the lead actress role of Marian Paroo. “It’s great,” she said. “I got the movie, so I learned a lot of the songs.” Wolfley has performed in several productions, but “The Music Man” and this cast is new to her. “It’s been really fantastic to work with new people,” she said. “They have creative, unique people working on the show.” The entire cast is excited to be working together, and it resonates. “I think they are really enthusiastic, positive and supportive of one another,” said Dearderick. “There are some really standout performances.”
—— Happily ever after: The town librarian, Marian Paroo (played by Amy Wolfley), falls for the Music Man, Professor Harold Hill (played by Erick Lindley).
About STAC
STAC was formed by the Auburn Placer Performing Arts Center (APPAC). It is an inhouse theater company that will present educational programs, and live theatrical productions of Broadway musicals, plays, and children’s theater in a community theater format. STAC’s mission is to bring high quality, inspiring, and uplifting live theatrical experiences to the community, offer opportunities for local theater artists to share their gifts, develop and nurture future performers through outstanding theater educational programs, and provide ongoing financial and community support to APPAC. STAC needs volunteers to help with the production on sets, backstage and ush-
“The leading guy came to rehearsals basically show ready,” Wolfley said. “And the mayor and his wife are hilarious! I just want to watch them.”
ering. Interested volunteers should email stacplayers@gmail.com and indicate areas of interest. STAC was launched following months of planning by a volunteer leadership committee of community members who are passionate about live theater, including Patti Baker, Beth Gillogly, Glenda Gonzalez, Gini Harwell, Ben Harwell, Debra Oldziewski, and Rick Schlussel. Contact the State Theatre and APPAC Executive Director Janis Wikoff at 530-8850156 or Janis@liveformauburn.com. The STAC web link is LiveFromAuburn.com/ stac or contact Beth Gillogly at 916-2082384 or STACplayers@gmail.com.
The lead actor is played by Erick Lindley, the mayor is Fred Burks, and the mayor’s wife is played by Emmeline Tober. Wolfley also speaks highly of Dearderick. “It’s a minimal prop show; he’s creative putting the actors on the stage,” she said. “He uses his space wisely so we’re able to get a lot of people on stage. It’s a cool concept.” Dearderick said that while they are true to the script and true to the score, they’re doing they’re own version with music direction by Ray Ashton and choreography by Patti Baker. “It’s our own original creation, really,” he said. “It’s just pure fun for me. We’re all having a great time.” ◆ Reach Features Editor Carol Guild at carolg@goldcountrymedia.com.
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Newcastle Produce:
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Taste the difference Written by Noelle Konrad ▼ Photos by Jeremy BUrke
It is just around lunch time
and I can smell Newcastle Produce from several feet away in the parking lot. I start to salivate as I approach the doors, knowing that there is a world of goodies inside. One of the most tantalizing facts about Newcastle Produce is that the majority of what they provide is organic and locally grown. “As close to home as we can get,” stated Jan Thompson, who is the owner and founder of Newcastle Produce. Jan grew up with farming in her blood, starting with her great great grandfather. His love for farming has inspired her family for many generations and with that passion, she has created a haven for local produce in Placer County. Not only is Newcastle Produce a grocery, but it is also a café, a popular lunch spot, Continued on page 20 ›› MARCH 2016
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can be taken home for an easy, healthy dinner. During lunch hours, they are nothing short of packed. Everyone wanted a tiny taste of the delicious smell we were all indulging in. “Chef Chelsea Federwitz and her talented staff at the Newcastle Produce Deli prepare fresh, healthful salads, soups, sandwiches, casseroles, quiche, desserts and more for the hungry crowds who come into the NP Deli every day for lunch or for quick dinner items to take home, all featuring local, in season produce, of course,” she said. I’ll take a little of everything please. host of excellent cooking classes and date nights, as well as a farm. Newcastle produce does not only sell produce of other farmers, but what they grow as well. They often frequent the local farmers markets to share what Newcastle Produce has to offer. “The idea of locally grown is growing,” said Jan in-between a few laughs. The trend of locally grown, organic, and non-GMO foods has really “taken off” in the last couple of years and hopefully will continue being the “cool” way to shop and eat. Not only is it benefiting our bodies and health, but also our communities and agriculture. Jan and her team have created a hub for the people in Placer country to source the good foods they desire while contributing to the local farmers and producers. Being able to search out natural produce and unique packaged goods is not all Newcastle Produce “brings to the table.” The doors of their café are open seven days a week providing scones and a warm morning beverage, serving gourmet sandwiches and treats for lunch, as well as providing items such as lasagna or enchiladas that
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The shop was buzzing as families picked out vegetables for that night’s dinner, friends talked over cups of warm local coffee, and locals meandered down each aisle in search of something special. There is something for everyone and no one leaves empty handed. With each season, the produce changes and with the cold comes citrus season. As winter draws to a close the brightly colored citrus creates a rainbow effect of colors. Soon to come in late spring, when the tomatoes and peaches are abundant, the store will be in its peak season and even busier than it is now. Since 1999, Jan and her team have been expanding the idea of what shopping local looks like. From date-night cooking classes to in-season goodie boxes, there isn’t anything they don’t provide. One thing they strive to accomplish is, “we try to celebrate all local things that Placer County has to offer; especially food!” Food is definitely an emphasis when walking into Newcastle Produce and they will continue to serve the community by offering great food, fun experiences, and a central location where the best of Placer County can be appreciated. ◆
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—— Chocolate bar: Newcastle Produce offers its own products, such as chocolate bars (opposite top). —— Lunch munch: The cafe inside Newcastle Produce makes gourmet sandwiches to order (right). —— Jar head: The grocery makes some of its own products, such as jarred pasta sauce (opposite below). —— Farming book: Books by local authors are available, too. (below).
Auburn Placer Performing Arts Center and the State Theatre Acting Company Present
April 1-17
State Theatre Winner of 5 Tony Awards including Best Musical Book, music, and lyrics by
Meredith Willson Story by Meredith Willson and Franklin Lacey
All seats reserved. Buy tickets online today!
LiveFromAuburn.com The Music Man is presented through special arrangement with Music Theatre International (MTI). All authorized performance materials are also supplied by MTI. www.MTIShows.com MaRCh 2016
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Recipes
Chicken broccoli Pizza with Alfredo sauce Recipes by Noelle Konrad ▼ Photos by Noelle Konrad Ingredients 2 tablespoons olive oil 2 medium heads of broccoli Sea salt and pepper to taste 4 tablespoons butter 3 cloves garlic, peeled and pressed or finely minced 4 tablespoons flour (I used almond or gluten free all purpose) 3 cups whole milk, heated until just steaming (I used unsweetened almond milk) 1 cups freshly grated Parmesan 3/4 cup freshly grated pecorino cheese (I used white cheddar & Parmesan) 1/2 teaspoon freshly ground black pepper 2 pounds of pizza dough, homemade or store bought, thawed if frozen ( I used the brand Namaste and see cooking instructions at left) 1 cup shredded rotisserie chicken or other cooked chicken pieces 3/4 cups shredded mozzarella cheese Instructions
Namaste dough instructions: Heat oven to 450 degrees. Place oven rack on lowest position. Spray a baking sheet or a pizza pan with non stick (use olive oil) Combine 1 1/2 cups of pizza crust mix with 1 teaspoon olive oil and 1/4 cup of water. Mix for 3 minutes. The consistency will be like cake batter. It is important to spread at least 14 inches and no more than 1/4-inch thick. Bake for 20 minutes on the lowest rack, add topping (use the recipe above) then bake an additional 10 to 15 min. for a crispier crust flip the crust over after it bakes for the first 20 minutes.
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Preheat to 400 degrees. Wash the broccoli and cut the florets from the stems. Toss the broccoli florets with the olive oil, then spread out on a rimmed baking sheet. Season to taste with salt and pepper, then roast for 20 minutes, stirring once after 10 minutes. Remove from oven and set aside. To prepare the Alfredo sauce,
melt the butter over medium-low heat in a large saucepan. Add the pressed garlic and sauté until fragrant, about 2 minutes. Add the flour and stir into the butter until a thick paste forms. Cook the roux for 2 minutes, stirring the entire time, until the roux is golden brown and has a nutty flavor. Begin adding the warm milk to the roux half a cup at a time, stirring to fully incorporate the milk between additions. The sauce should be thick and creamy. Whisk if necessary to remove any lumps. Once you have added all the milk, remove the sauce from the heat. Stir in the grated Parmesan and pecorino one handful at a time, letting each addition melt into the sauce before adding another one. Season the sauce to taste with the 1/2 teaspoon black pepper and salt to taste. Set aside. Roll out the pizza dough. Once the Namaste dough is done spread a generous amount of Alfredo sauce on the dough, so that it is about 1/4-inch thick (you will have extra Alfredo sauce — refrigerate it and save for another use). Place the chicken and roasted broccoli on top of the Alfredo sauce, evenly spaced over the surface of the pizza. Cover with the shredded mozzarella cheese. Transfer the pizza stone back into the oven and bake the pizza until crust is golden brown and cheese is bubbly, about 15-20 minutes. Serve immediately.
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Meyer lemon tart (gluten-free) Ingredients 1 large Meyer lemon (has to be a Meyer lemon) 1 1/2 cup of fine grain sugar 1 egg Store-bought pie shell 1 teaspoon of vanilla 1 stick of unsalted butter Instructions Preheat oven to 350 degrees. Cut the Meyer lemon into 8 slices.
Place the slices of lemon (all of it seeds and skin), egg, sugar, butter sliced, vanilla into a blender and blend until smooth (it will look a little clumpy and grainy that is OK.) Pour the mixture into the pie shell and place in the oven for 40 minutes, but check at 30 minutes to make sure it is not burning. Once done, let it cool for an hour to harden and serve with a sprinkle of powdered sugar on top.
Chinese Chicken Salad (Gluten-free and dairy-free) Ingredients 1 bunch of Romaine lettuce 1/2 bag of Mung bean sprouts 1/2 cup of canned Mandarins (one small can) 1/2 cup of sliced almonds toasted 1 cup shredded chicken Salt and pepper to taste 1/4 cup of green onion Half of a cucumber peeled and sliced Any oriental dressing of your choice. I used a toasted sesame dressing that is gluten-free. If a different dressing is used, I recommend adding some sesame seeds to the top. Instructions Toss all together in a large bowl. MARCH 2016
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Agriculture
Olive you By Carol Arnold
From green to black
, the various types of PlacerGROWN olives provide the perfect treat for every taste bud. Available in a variety of flavors, olives can be enjoyed in a variety of food dishes including tapenade spread on baguettes, pasta dishes and with assorted vegetable cruditĂŠs.
These distinctive fruits contain monounsaturated fats that help decrease blood pressure, as well as oleuropein, which has been linked to a multitude of health benefits including decreased occurrences of heart disease and cancers. Olives are also a good source of vitamin E, antioxidants and anti-inflammatory nutrients. Olives and olive oil are a significant part of the Mediterranean diet which is said to have numerous health benefits. Want a homemade meal idea that will keep your family and friends asking for more? Then you will want to try the delicious featured recipe at right.
Selection and storage There are a plethora of olive varieties that you can choose from. Colors can range from yellow-green to rose, red-brown, green and black. Several local growers also offer olives that are stuffed with specialty items such as peppers, garlic and even almonds. Although olives can have a bitter taste right off the tree, the bitterness can be removed by curing the olives in water, brine or lye. When purchased in a glass jar, olives can be kept in the refrigerator safely for up to two months. Olives may be purchased from vendors at several farm stands and produce markets in Placer County. For more details on local olive growers, visit PlacerGROWN.org/search/olives.
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olive salsa verde
8-ounce container mixed Greek olives, pitted and chopped 1/2 cup reserved olive oil (from lamb recipe, above) 2 tablespoons chopped Italian parsley 1 tablespoon chopped fresh rosemary 2 tablespoon chopped fresh chives 2 tablespoon chopped fresh mint Pepper, to taste Combine all ingredients; stir and serve.
braised lamb shoulder with olive salsa verde SerVeS 8 reCIPe By CoUrtNey mCDoNAlD Preheat oven to 175 degrees F. Ingredients 4 pounds boneless lamb shoulder, trimmed of excess fat 1/4 cup chopped Italian parsley (set aside 2 tablespoons for the salsa verde)
COLFAX BUSINESS & SERVICES DIRECTORY PHARMACY
3 tablespoons chopped fresh rosemary (set aside 1 tablespoon for the salsa verde) 2 tablespoon chopped garlic Salt and pepper, to taste 6 cups extra-virgin olive oil Instructions Cut the lamb into eight portions of similar size and shape, and place in a medium mixing bowl. Season with parsley, rosemary, garlic, salt and pepper. Toss the lamb mixture evenly to coat. Transfer the lamb into a narrow, deep baking dish such as a large loaf pan (or two smaller ones). Add the olive oil to cover, until all of the lamb is just submerged (you may not need to use all of the olive oil). Cover tightly with foil and place in the center of the preheated oven. Let the lamb braise slowly, undisturbed, for at least 7 hours or overnight. The lamb is finished cooking when a meat fork inserted into the thickest part comes out with no resistance. Once finished cooking, allow to cool slightly at room temperature and transfer to the refrigerator to chill until ready to use.
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To serve, remove the chilled lamb from the olive oil and drain off the excess oil (reserve ½ cup for the salsa verde). Save the braising olive oil to use again — oil will keep, refrigerated, for a week or can be frozen for up to 3 months.
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Preheat a large cast iron skillet over medium heat on the stovetop. Add the lamb portions and cook, turning occasionally, until brown and crispy and heated through. Serve with olive salsa verde.
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Springstyles
Anticipation: Model Marina Radoycis, is wearing tapestry shorts, $23 and paisley cross back tank $24. Makeup and hair by Lisa Radoycis Black. 34
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Affordable trends at Auburn’s iCandi Written by Noelle Konrad ▼ Photos by menka Belgal
It’s that time again!
Spring is coming and for so many that means packing up the sweaters and pulling out the tank tops. Spring cleaning is upon us and as the season changes and brings renewal, maybe it is time to refresh your closet as well. iCandi in Auburn has everything needed for an updated look. With multitudes of unique apparel, this boutique has everything imaginable to express your wonderful individual self. Have no worries if you have a hard time keeping up on the latest fashion trends or are “outfit challenged,” those at iCandi are more than capable and willing to assist in putting the perfect look together, just for you. They all strive to be the best in customer service. Walk in looking for something special and walk out feeling fabulous. “You should always feel pretty” is a saying that everyone at iCandi takes to heart. Get that boutique look without that boutique price and leave with the “high-end” fashion you desire. The staff at iCandi will also assist in finding that perfect fashion statement that best fits your body type. Forget the struggles you had before and find what best suits you this spring here at iCandi.
ICandi 910 Lincoln Way, Auburn (530) 878-5250 facebook.com/pages/ iCandi/1481890198702751
Coffee contemplation: Model Anisha Belgal wears Machine jeans, $69, available at iCandi. Makeup and hair by Anisha Belgal. MARCH 2016
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Ready for the sun: Machine jeans, $69, active mock moto jacket with classic under tank.
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Girl’s best friend: Marina wears Celebrity pink linen blend trouser, $32, classic under tank white, $8, available at iCand (right). —— Ready for the shops: Gold purse, $69, from iCandi and bracelets from Good Works (lower left). —— Cafe clothes: Lac Bleu dress, $34, sun hat $22, available at iCandi (lower right).
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singletrack happiness 40
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Continued on page 40 ›› MARCH 2016
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Outdoors
Clementine Loop ride GReat workout with a fantastic reward Written by Jeremy burke ▟ Photos by Jason and Jennifer Phipps Over the years I have been blessed to live in great biking towns like Newport, OR and Santa Cruz and now Auburn. This ride could be one of my favorite for many reasons, the first is the great downhill, although it is short, it is packed with wellgroomed berms and great jumps. The second, and may be just as good as the firs, is the breathtaking views along this route. There are dozens of stops along this trail that overlook the canyon to Lake Clementine and the Middle fork of the American River. I find myself looking for reasons to stop on the climbs just to soak it all in. I assure you that this ride will put a smile on your face regardless of your skill on a bike. Lake Clementine Trail The Lake Clementine Trail begins at the Confluence area on the far side of the curved Old Forest Hill Bridge. It parallels the North Fork of the American River upstream, river left. At half mile, the trail goes under the Foresthill Bridge. At three-quarters mile, Clark’s hole can be seen on the left. It is a deep and clear rock-lined swimming hole popular with locals for more than 100 years. Lake Clementine trail ends at Lake Clementine Road. Follow this to the beginning of Fuelbreak Trail on the right-hand side, roughly four miles on the paved road. 42
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FuelBreak The trail begins by climbing the ridgeline. The steepest portion of the climb is the first half mile. After reaching the ridgeline, the trail levels off and begins a gradual descent. Culvert Trail is left at the Y. Culvert Trail This is a downhill trail built for speed with jumps, technical sections, switchbacks, high berms and a CULVERT. Nothing but fun on this trail, no need to find a hill to get your heart pumping — just run this thing as fast as your heart can handle, then hit the culvert and hold on for the ride. You’ll catch air on this ride without using the jumps along the trail. If you choose to use the jumps you’ll catch A LOT of air! Frankly, I was having all the fun I could handle on the “normal” trail — for you who love the edge, you can find it here. The only thing that would make this ride better is more of it.
Many riders will park here before starting the Clementine Loop ride, which takes them up to Culvert and back down to the Confluence parking area. It’s a fun ride, but not for beginners or those who don’t like heights.
Clementine Loop Trail
The trail ends onto Old Foresthill Road. Cross the road over to the entrance of Mammoth Bar OHV, which you will take for roughly half mile to the entrance of Middle Fork Confluence Trail.
Est. miles: 9-10
Middle Fork Confluence Trail This trail starts as a fire road just to throw you off, then quickly narrows to single-track high above the American River. It alternates from narrow smooth riding to some very rocky sections along very exposed areas. In some areas the trail is less than a foot wide with rocks all over it and a drop off about a hundred feet to the river.
Elevation down: 2,172’
The trail is fairly straight so it’s easy to see oncoming riders and hikers, but you’ll want to control your speed. You’ll continually drop along this trail all the way down to near river level before it comes out on Old Foresthill Road and several parking areas.
Elevation up: 2,119’ Max uphill grade: 27% Max downhill grade: 21%
Special Thanks to Victory Velo for letting us use their marketing photos
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Pivot/Mach429 Trail
POC/Trabec
Crank brothers/Candy 7
lezyne/900xl
five ten/Impact XVI
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Outdoor Gear
Here are our picks of the month for outdoor gear that you can buy locally. Foothill Magazine will start to feature outdoor gear every month doing our best to keep it local. All these products can be found at Victory Velo in Auburn.
Victory Velo 835 Lincoln Way, Auburn (530) 885-3986 victoryvelo.com Photos by Jeremy burke
Specialized/CraveSL - modified
osprey/Raven
Fox/Ranger
MARCH 2016
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OutdOOrs
Instruction in nature Placer Nature Center has been teaching for 25 years and counting
WrItteN By KImBerly GrANt ▼ PHotoS Are CoUrteSy
For the past 25 years, Placer Nature Center has been providing environmental education to children and adults. the work at Placer Nature Center is becoming more and important as climatic anomalies change the future of the environment. the center is at the forefront of teaching how and why it is so important to protect the natural environment. Great stewards of the earth do not come about by chance. they are taught the importance of biodiversity in the environment and what their place is in the natural world. Placer Nature Center programs educate a large diverse audience from children to parents and grandparents — it’s never too late to learn. Placer Nature Center provides environmental science-based programming to children and adults. It offers school field trips, home-school programs and summer camps. this year, the center is adding short three-day camps during the school year for fall and spring break. there is also Saturday programming which includes astronomy and stargazing, wilderness survival series, and a greener gardener series. Children’s programs are offered on the first Saturday of the month. In February, there was a program for preschool age children called “mud Pies”. It is always one of the center’s largest turnouts and all the children were up to their knees in mud having a blast. Currently, Placer Nature Center is in the process of adding a Stem tinkering lab in the main exhibit hall. At Placer Nature Center, there is a future of integrating nature and technology. the programs encourage people to respect the natural environment by learning their role and responsibility to its survival. 46
plaCeR natuRe CenteR 3700 Christian Valley Road, Auburn www.PlacerNatureCenter.org
tools are offered to reduce their carbon footprint through conservation and knowledge. “I’ll be the first to tell you, nature is a hard sell,” Kimberly Grant, executive director said.
Grant’s job is to ensure the nature center’s success. Selling a service is like selling goods — people have to have an interest in what is being offered. From budget cuts at schools and an economy that hasn’t quite bounced back, nature centers around the nation are struggling to keep their doors open. Numerous cuts have been made to the Placer Nature Center’s budget, but it continues to deliver new programs that are fun and engaging. Placer Nature Center is updating its curriculum to meet the next generation science standards. However, at the end of the day, the center needs help. Support is needed with memberships, attendance at programs and delivering programs. After 25 years of service, Grant said she has only three requests: Attend the 25th anniversary celebration from 10 a.m.– 2 p.m. on Saturday, April 30; come to the Big Day of Giving 2016 which will take place on tuesday, may 3; and the next time you go outside, take three minutes to stop, listen, look, feel and smell the world around you. your senses will come alive and you will feel the connection Placer Nature Center has with the world, Grant said. ◆
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MaRCh 2016
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Hot Property
Countless custom features and fine finishes This idyllic home is perfectly located close to Interstate 80 and the town of Auburn in a premier development. It is beautifully designed around the luxurious outdoor living space with countless custom features and fine finishes. Formal dining and library enjoy countryside views and stunning sunsets. The .82 acres holds 16 fruit trees and six varieties of grapes spanning 63 vines. Watch the video at www.TheVineyardEstate.com.
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Squaw valley MARCH 2016
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Sold real estate
The following transactions took place between Dec. 29, 2015 to Feb. 2, 2016. Information provided by Core Logic.
Alpine Meadows
Sale Price
Auburn
Sale Price
Auburn
Sale Price
Deer Park Dr 400 Squaw Creek Rd 242 400 Squaw Creek Rd 244 400 Squaw Creek Rd 610 400 Squaw Creek Rd 612
$475,000 $425,000 $425,000 $725,000 $725,000
applegate
Sale Price
805 Hilltop Ct 17001 Mountain View Dr
$410,000 $370,000
Auburn
Sale Price
5095 Gregg Way 11700 Garnet Way 1 11354 Silverhawk Ct 11150 Shadow Mountain Way 6200 Viewridge Dr 7300 Mears Dr
$610,000 $98,000 $560,000 $1,130,000 $466,500 $600,000
11652 Graeagle Ln 12257 Blue Ridge Ct 12431 Morning Mist Ln 11177 Shadow Ct 13870 Dry Creek Rd 3985 Foothill Oaks Dr 4300 Michael Ln 5545 Fawnridge Rd 9460 Upper Valley Rd 4007 Pheasant Knoll Ct 4530 Miller Oak Dr 1811 Little Creek Rd 2905 Christian Valley Rd 4085 Cold Stream Rd 12748 Erin Dr 12525 Crimson Ct 225 Daniels Dr
$323,000 $344,000 $332,000 $800,000 $390,000 $681,000 $355,000 $475,000 $385,000 $602,000 $400,000 $212,000 $357,000 $700,000 $290,000 $385,000 $242,000
363 Channel Hill Rd 316 Hammond Dr 865 El Oro Dr 1027 Natalie Ct 920 Centennial Ct 11741 Mount Vernon Rd 13009 Sweetbriar Ct 13025 Lincoln Way 99 225 Chana Dr 220 Sutter St 195 Easy Way 102 Summit St 105 Marvin Way 199 Broadview Ave 178 Rancho Cir 515 Perkins Way 1105 Rough Rider Ct 11
$400,000 $830,000 $480,000 $515,000 $342,000 $417,000 $360,000 $115,000 $305,000 $280,000 $212,000 $200,000 $540,000 $520,000 $316,000 $365,000 $225,000
Sierra Pacific Real Estate 530-878-5100 CalBRE# 01396513 52
M aking Y our T ransacTion E asiEr F roM B Eginning T o E nd
Fred Eichenhofer Christine Schlittenhart Danielle Larson CalBRE#00920443
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Auburn 1345 Appaloosa Ct 12110 Mont Vista Dr 1805 Vista Del Lago 12371 Westwood Dr 11023 Caballo Cir 2234 Country Villa Ct 28 2222 Ranch House Ct 1660 Lees Ln 2075 Shirland Tract Rd 2075 Shirland Tract Rd 11280 Maleza Ln 12230 New Airport Rd 6750 Wise Rd 6175 Mount Vernon Rd 10701 Mount Vernon Rd Carnelian Bay 3965 Forest Rd Colfax 1552 Dusty Rd 1225 Rough And Ready Hill Rd 148 Scholtz Ave 204 Foster Rd 1160 Cana Ln 1004 Quail Valley Rd 1364 Oak Ridge Dr 1380 Oak Ridge Dr 24012 Grand View Ave 21520 Snooks Rd 445 Alpine Dr 645 Swanson Ln 850 Easy Ln Foresthill 21121 Spring Garden Rd 4660 Rosarno Ln 21081 Oakwood Ln 5825 Madrone Dr
Sale Price
Sale Price
Foresthill
$455,000 $810,000 $730,000 $433,000 $485,000 $232,000 $380,000 $530,000 $380,000 $380,000 $400,000 $225,000 $450,000 $650,000 $405,000
5975 Madrone Dr 5044 Red Rock Dr 5240 Clear Creek Ct
705 Beaver St 9200 Brockway Springs Dr 30 8605 Golden Ave 7833 Mashie Ave 770 Northshore Blvd 305 Suffolk Pl
$520,000 $30,000 $295,000 $400,000 $375,000 $655,000
Sale Price
Meadow Vista
Sale Price
$385,000
17880 Crother Hills Rd 2400 Wild Lilac Ct 18810 Blackberry Ln 2960 Volley Cir 16185 S Rocky Rd 1205 Pine Vista Ln
$390,000 $1,350,000 $375,000 $1,175,100 $350,000 $470,000
newcastle
Sale Price
652 Oldham Ln 3365 Rattlesnake Rd 7165 Ridge Rd 121 Buena Vista Ave 550 Shady Oaks Ln 1270 Fowler Rd 2645 Mohammed Ln
$305,000 $665,000 $207,000 $539,500 $435,000 $442,000 $510,000
olympic Valley
Sale Price
1750 Village East Rd 201
$629,000
Sale Price
$197,000 $205,000 $209,000 $190,000 $685,000 $810,000 $145,000 $147,000 $271,000 $388,000 $264,000 $460,000 $315,000 Sale Price
$320,000 $540,000 $260,000 $237,500
$187,500 $195,000 $315,000
Homewood
Sale Price
4070 Interlaken Rd 560 Mckinney Rubiconsprings Kings Beach
$605,000 $731,000 Sale Price
Tahoe City
Sale Price
20 Aspen St 3040 Cedarwood Dr
Tahoe City
Sale Price
370 Jackpine St 2560 Lake Forest Rd 48 3115 N Lake Blvd 26 2755 N Lake Blvd 59 3070 Polaris Rd 1860 Silvertip Dr 955 Snowshoe 2600 W Lake Blvd 300 W Lake Blvd 91
$345,000 $432,000 $273,000 $305,000 $1,100,000 $455,000 $570,000 $7,103,000 $655,000
Tahoe Vista
Sale Price
223 Laurel Dr 1300 Regency Wy 31 1169 Statford Way
$522,000 $145,500 $445,000
Tahoma
Sale Price
530 Mckinney Rubicon Springs Rd $720,000 6419 Emerald Cir $877,500 Truckee
Sale Price
3150 Aspen Grove Rd 732 Conifer 5089 Gold Bnd 1 2392 Overlook Pl 2009 Red Tail Ct 4033 Ski Vw 4 349 Skidder Trl 13241 Snowshoe Thompson Cir 8770 Cold Stream Rd 263 Basque Dr 5039 Gold Bnd 1 8001 Northstar Dr 403 13051 Ritz Carlton Highlands Ct 13051 Ritz Carlton Highlands Ct 8208 Valhalla Dr 8425 Jake Teeter Dr
$200,000 $725,000 $330,000 $3,150,000 $2,000,000 $335,000 $166,000 $1,230,000 $166,000 $750,000 $450,000 $750,000 $1,250,000 $1,290,000 $4,951,000 $2,125,000
$1,150,000 $849,500
www.sierrapacificrealestate.com 16898 Placer Hills Rd., Meadow Vista
Larry Scontrino CalBRE#01783426
Greg McNaughton Katherine Katches CalBRE#00866613
CalBRE#01724739
Glenda Harrison CalBRE#00932970
Maggie Francis CalBRE#01992548 MARCH 2016
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Foothill calendar of events Tuesday, March 1
Earnest Hemingway Photo Display from 10 a.m. to 5 p.m. Friday and Saturday; from 10 a.m. to 6 p.m. Tuesday and Thursday; from 10 a.m. to 7 p.m. Wednesday; closed Sundays and Mondays through April 15 at the Auburn Library, Beecher Room, 350 Nevada St. in Auburn. Free. Event features images of Hemingway during the last decade of his life. Info: taleteller@gmail.com..
Wednesday, March 2
“In Time of Extinction, A Call to Life” at 7 p.m. at the State Theatre, 985 Lincoln Way in Auburn. tickets: $12-$15 sliding scale. Event features Kathleen Dean Moore, essayist/activist/speaker and Rachelle McCabe, concert pianist. Info: mysfuu.org. Weekly Classic Car Cruise Night from 4-7 p.m. Wednesdays at Mel’s Diner, 1730 Grass Valley Hwy in Auburn. All pre-1976 Classic Cars and Special edition cars welcome. Bring your classic car and get 20 percent off meal inside Mel’s. The Double Shots play at 7:30 p.m. at The Club Car, 836 Lincoln Way in Auburn. Info: clubcarauburn. com.
Thursday, March 3
Celebrity Chefs; Cooking for Community Service from 5:30-7 p.m. at the Gold Country Fairgrounds, 1273 High St. in Auburn. Cost: $17.50. Proceeds benefit Seniors First, Sugar Plump Fairies, The Auburn 49er Lions Club. Info: (530) 852-0288. Auburn Art Walk Call to Artists Orientation from 6:30-8:30 p.m. at Auburn City Hall, Rose Room, 1225 Lincoln Way in Auburn. Walks from 6-9 p.m. the First Friday of April, June, August and October. RSVP with name and phone. Info: (530) 210-6531, (530) 210-6128. The Cripple of Inishmaan at 7 p.m. Thursdays; 8 p.m. Fridays and Saturdays; 2 p.m. Sundays through March 19 at the Nevada Theatre, 401 Broad St. in Nevada City. Tickets: $25 general, $35 advance reserved; $15 on March 3 and 4. Info: (530) 346-3210, Sierrastates.org.
Friday, March 4
“Godspell” at 7:30 Fridays and Saturdays; 2 p.m. Saturdays and Sundays through March 12 at the General Gomez Arts and Events Center, 808 Lincoln Way in Auburn. Tickets: $25 general, $20 students/senior/groups. Presented by Placer Community Theater. Info: (530) 852-2708, placercommunitytheater.org. Panera Bread, bakery and café, Grand Opening from 7-9 a.m. at 2845 Bell Road, Suite 6-C in Auburn. Ongoing store hours are: 6 a.m. to 9 p.m. Mondays through Saturdays; 7 a.m. to 9 p.m. Sundays. Store features drive-thru service. Info: (530) 888-1845.
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Photo by Kim Palaferri
Hands on: The cast of “Godspell,” a Placer Community Theater play, will perform through March 12. See March 4 listing. Wine and Paint Night from 6-8 p.m. at Sip, 337 Commercial St. in Old Town Auburn. Cost: $40 each or 2 or more for $36 each. Purchase tickets at sipauburn. com. Rick Estrin and The Night Cats from 5-8 p.m. at Antuzzi’s Newcastle Inn, 525 Main St. in Downtown Newcastle. Tickets: $20 advance, $25 at the door. One night only. Dinner service available. Info: (916) 8241400, (530) 205,4877. Anew Day 3rd Annual All-you-can-eat Crab Feed at 5:30 p.m. at Calvary Bible Church, 11481 State Highway 174 in Grass Valley. Tickets: $50. Info: (530) 470-9111, anew-day.com
Saturday, March 5
Silver Screen presents Love Among the Ruins at 1, 4, and 7:30 p.m. at the Auburn Library, Beecher Room, 350 Nevada St. in Auburn. Free. Presented by the library. Info: (530) 878-7938, auburnsilverscreen.com. 2nd Annual St. Patrick’s Day Dinner from 5-9 p.m. at the Auburn Elks Lodge, 195 Pine St. in Auburn. Adult tickets: $10 advance, $15 at the door; Kids 10 and under tickets: $8 advance, $10 at the door (includes drink). Adult drink tickets sold sepa-
rately. Proceeds benefit seniors in Placer County. Info: Janessa, (530) 889-9500. Crab Feed at 6:15 p.m. preceded at 5 p.m. no-host bar at the First congregational Church of Auburn, UCC, 710 Auburn Ravine Road in Auburn. Tickets: $40. Event includes all-you-can-eat crab, shrimp, clam chowder, green salad, bread, non-alcoholic beverage, cookies, live and silent auctions. Info: (530) 885-9087. May The Chorus be With You; Heading into the Future with the Sierra Gold Chorus at 2 p.m. at Parkside Church, 3885 Richardson Drive in Auburn. Tickets: $20 adult, $10 youth 16 and under, $35 VIP include a meal require RSVP. Info: (530) 8853801, sierragoldchorus.eventbrite.com. Poor Man’s Whiskey at 6:30 p.m. at the Auburn Event Center, 145 Elm St. in Auburn. Tickets: $20-$23. Info: (530) 906-7441, keepsmilinpromotions.com. Ryder Green, a re-incarnation of Stevie Ray Vaughn from 6-9 p.m. at Antuzzi’s Newcastle Inn, 525 Main St. in Downtown Newcastle. Cover: $8. Dinner service available. Info: (916) 824-1400, (530) 205-4877.
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Foothill calendar of events Puccini’s “Manon Lescaut” at 9:55 a.m. at the Del Oro Theatre, 165 Mill St. in Grass Valley. Tickets: $22 adults, $20 seniors, $15 children 12 and under and students. Info: (530) 477-1100, sierratheaters. com. Darlingside with Caitlin Canty opening at 8 p.m. at The Center for the Arts, 314 W. Main St. in Grass Valley. Tickets: $20 members, $24 non-members. Info: (530) 274-8384, ext. 14, thecenterforthearts.org.
Sunday, March 6
The Auburn Irish Music Session Players begin at 6 p.m. at Sierra Grill Smokehouse, 2515 Grass Valley Hwy. in Auburn, giving you jigs, reels, hornpipes, polkas, waltzes and a song or two in English or Gaelic. No cover. Kimock plays at 8 p.m. at The Center for the Arts, 314 W. Main St. in Grass Valley. Tickets: $27 members, $32 non-members. Info: (530) 274-8384, ext. 14, thecenterforthearts.org. 2016 Wildflower Walks along the South Yuba River in Bridgeport from 11 a.m. to 1 p.m. through, at least, Mother’s Day, May 8. Walks along the Buttermilk trail leave from the trailhead in the north parking lot, just past the concrete bridge which crosses the South Yuba River on Pleasant Valley Road. Sturdy shoes recommended along with a hat, sunscreen and water. A $3 donation requested and appreciated. Rain Cancels. Info: (530) 432-2546, southyubariverstatepart.org.
Photo by timbluhm.com
California dreaming: Former Mother Hips band member Tim Bluhm will performwith Scott Law at The Center for the Arts. See March 10 listing.
Thursday, March 10
Crab Feed at 6 p.m. at the Gold Country Fairgrounds, 1273 High St. in Auburn. Tickets: $45. Proceeds benefit the Placer High music department. Event includes crab, salad, shrimp Louie, clam chowder, pasta, dessert, no-host bar, silent auction and entertainment by the Placer High School Jazz Band. Tickets available at Eisley Nursery in Auburn. Info: (530) 820-5022.
Friday, March 11
Hawaiian Luau Dinner from 6-9 p.m. at The Ridge Golf Course, 2020 Golf Course Road in Auburn. Tickets: $40. Proceeds benefit the Enforcement Appreciation Dinner in May 2016. Info: (209) 613-0707, norcalteaparty.com.
Tim Bluhm and Scott Law at 8 p.m. at The Center for the Arts, 314 W. Main St. in Grass Valley. Tickets: $17 members, $20 non-members. Info: (530) 274-8384, ext. 14, thecenterforthearts.org.
Antique Western Memorabilia Show and Sale from 1-5 p.m. Friday; from 9 a.m. to 4 p.m. Saturday at the Nevada City Elks Lodge #518, 518 Route 49 in Nevada City. Tickets: $5 general, $25 early bird entry Friday only from 9 a.m. to 1 p.m. Proceeds benefit the Elks Scholarship Program. Event features Collectible Western art, native American, Railroad, gambling and cowboy genre. Info: (530) 272-5371.
Saturday, March 12
15th annual Comedy Gala at 6:30 p.m. at The State Theatre, 985 Lincoln Way in Auburn. Tickets: $35. Proceeds benefit the lives of women and girls through Soroptimist programs. Event includes silent auction, raffle and no host bar. Info: (530) 305-9816, soropauburn.org.
Two Barrels Shy 1-4 p.m. at Dona Dal Cielo Vineyard, 6100 Wise Road in Newcastle. Info: (530) 888-0101, donodalcielo.com. Masters of Hawaiian Music: George Kahumoku Jr., Led Kaapana, Jeff Peterson at 8 p.m. at The Center for the Arts, 314 W. Main St. in Grass Valley. Tickets: $32 members, $37 non-members. Info: (530) 274-8384, ext. 14, thecenterforthearts.org. Bird Walk at 8 a.m. at Bridgeport’s north parking lot, just past the Yuba River highway bridge. Wear weather-appropriate clothing and bring binoculars. Walk led by Bob Slyker and Carol and Bruce Malnor. Info: (530) 432-2546, cmalnor@comcast.net, bgsly@ aol.com
St. Patrick’s Day Corned Beef and Cabbage Dinner at 6:30 p.m. preceded by 6 p.m. Happy Hours at the Colfax Veterans Memorial Hall, 22 Sunset Circle (at Grass Valley St.) in Colfax. Tickets: $18 adults, $5 children 12 and under, free for children 5 and under. Tickets purchased after March 9 or at the door are $1 more. Proceeds benefit various local youth, educational and scholarship programs. Event hosted by The Colfax Auxiliary to the Veterans of Foreign Wars, Post 2003. Info: beth, (530) 637-4893, Carol, (530) 346-9573. Grand Opening, Outlaw Soaps at 3 p.m. at 7 N. Main St., No. 3 in Colfax. Event includes live music with Vagabondage, light foods and boxed wine. Colfax scented soap will be featured. Info: Danielle@ outlawsoaps.com.
Monday, March 14
Nikolai Luganski, pianist performs at 7 p.m. at the Seventh-day Adventist Church, 12889 Osborne Hill road in Grass Valley. Tickets: $50 general, $45 members. Info: (530) 273-3990, inconcertsierra.org.
Thursday, March 17
St. Patrick’s Day Parade leaves at 5 p.m. from the Gold Rush Museum, 601 Lincoln Way in Downtown Auburn. Event continues down to Old Town Auburn. Everybody welcome, on foot or riding. No registration needed. Wear Green. Info: (530) 888-1585.
Continued on page 58 ›› MARCH 2016
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foothill Calendar of events friday, March 18
tOM riGney And flAMbeAu at 8 p.m. at the State theatre, 985 lincoln Way in Auburn. tickets: $24 advance, $28 day of show. Info: (530) 885-0156, livefromauburn.com.
saturday, March 19
2916 wild And scenic filM festiVAl “On tOur” from 2-9:30 p.m. at the State theatre, 985 lincoln Way in Auburn. tickets: $20 general, $12 student. Sessions: 2, 4, 7 p.m. Info: (530) 885-0156, livefromauburn.com. JOn pAulinG 1-4 p.m. at Dona Dal Cielo Vineyard, 6100 Wise road in Newcastle. Info: (530) 888-0101, donodalcielo.com. uc MAster GArdeners Of plAcer cOunty wOrksHOp from 9-10 a.m. Vegetable Gardening 101: Amending your Soil and Starting Seeds from 10-11 a.m. eureka! mining Garden Gold: Composting tips at the Demonstration Garden, 11477 e Ave., DeWitt Center in Auburn. Free. rail will cancel. Part of 15 workshop series. Info: (530) 889-7388, pcmg. ucanr.org. cOntrA dAncinG with the Foothill Country Dancers at 8 p.m. at Newcastle Portuguese Hall, 690 taylor road in Newcastle. Cost: $8 members, $9 non-members, $5 children and $20 families. No experience necessary, lesson at 7:30 p.m. Info: lonna at (530) 346-0099, foothilldancers.org.
sunday, March 20
tHe liVinG lAst supper at 7 p.m. Sunday and thursday, march, 24 at the First congregational Church of Auburn, UCC, 710 Auburn ravine road in Auburn. Free. enacting of Jesus with his disciples and their last meal together before his betrayal and crucifixion. Info: (530) 885-9087, 1ccauburn.org. A GreAt biG wOrld at 7:30 p.m. at the Center for the Arts, 314 W. main St. in Grass Valley. tickets: $27 members, $32 non-members, $65 meet and greet package. Info: (530) 274-8384, ext. 14, thecenterforthearts.org
saturday, March 26
stu Allen And MArs HOtel at 6:30 p.m. at the Auburn event Center, 145 elm St. in Auburn. tickets: $20-$23. Info: (530) 906-7441, keepsmilinpromotions.com. dOMinAtOr And friends 1-4 p.m. at Dona Dal Cielo Vineyard, 6100 Wise road in Newcastle. Info: (530) 888-0101, donodalcielo.com.
PHoto By metoPerA.orG
Metamorphosis: A live production of “Madam Butterfly” will be streamed in to the Del Oro theater in Grass Valley from the Met Opera in New York. See April 2 listing. GOlden sHOulders, x lOVers, dAViA 8 p.m. at the Center for the Arts, off Center Stage, 315 richardson St. in Grass Valley. tickets: $12. Info: (530) 274-8384, ext. 14, thecenterforthearts.org
friday, April 1
MereditH wilsOn’s tHe Music MAn at 7:30 p.m. Fridays and Saturdays, 2 p.m. Saturday, April 9 and Sundays through April 17 at the State theatre, 985 lincoln Way in Auburn. tickets: $20-$28. Performance by the State theatre Acting Company. Info: (530) 885-0156, livefromauburn.com. GiOVAnnis reuniOn from 7-11 p.m. at Sierra Vista Community Center, 55 School St. in Colfax. Cost: $15 includes three drink tickets. rSVP, limited seating, advance cash sales only. 75th Anniversary; established 1941 by the Panelli Family. Info: Barbra, 305-4242; Sarah, 863-5352; Al and laura, 368-2612.
saturday, April 2
silVer screen presents tHe pOstMAn AlwAys rinGs twice at 1, 4, and 7:30 p.m. at the Auburn library, Beecher room, 350 Nevada St. in Auburn. Free. Presented by the library. Info: (530) 8787938, auburnsilverscreen.com. uc MAster GArdeners Of plAcer cOunty present 1st AnnuAl GArden fAire from 10 a.m. to 3 p.m. at the Gold Country Fairgrounds, 1273 High St. in Auburn. Admission: $5 adults, children 12 and under free with an adult. Parking free also. Activities include guest speakers at 10:15 a.m., 12:15 and 1:30 p.m. and all day kids corner, master gardeners will answer questions, vendor displays, door prizes and silent auction. Info: (530) 889-7388, pcmg. ucanr.org.
puccini’s “MAdAM butterfly” at 9:55 a.m. at the Del oro theatre, 165 mill St. in Grass Valley. tickets: $22 adults, $20 seniors, $15 children 12 and under and students. Info: (530) 477-1100, sierratheaters. com.
saturday, April 9
5tH AnnuAl triViA bee And dinner at 5 p.m. at ArD regional Park Gym, 3770 richardson Drive in Auburn. tickets: $35 advance, $40 at the door includes dinner by real food catering. Proceeds benefit the AAUW’s scholarship program. Info: (530) 8787938, rushton@suddenlink.net. sprinG crAft fAir from 10 a.m. to 4 p.m. at the Foresthill Veterans memorial Hall, 24600 Harrison St. in Foresthill. event hosted by the American legion Auxiliary, Warren mcKeon Unit 587 and features craft items, food (sold by the Foresthill swim team) and activities (including free craft making booth for children hosted by Girl Scout troop 927). Info: terry Huebner, (530d) 367-3637. MAkAnA at 8 p.m. at the Center for the Arts, 314 W. main St. in Grass Valley. tickets: $20 members, $24 non-members. Info: (530) 274-8384, ext. 14, thecenterforthearts.org
sunday, April 10
slAck key GuitAr wOrksHOp at 11 a.m. at the Center for the Arts, 314 W. main St. in Grass Valley. tickets: $20 members, $25 non-members. limited to 15 participants. Info: (530) 274-8384, ext. 14, thecenterforthearts.org
beHind tHe lens at 8 p.m. at the Center for the Arts, 314 W. main St. in Grass Valley. tickets: $24 members, $27 non-members. Info: (530) 274-8384, ext. 14, thecenterforthearts.org
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