folsom lake
March 2016
Spring Fashion Amador winetasting March's music, comedyand theatershows
What's for dinner? Recipes and restaurants to try
2 | Folsom Lake Entertainer
March 2016 | 3
Highlights
06 On the cover
Spring fashion Get a fresh look for the new season, without emptying your wallet.
Inside
photos by Menka Belgal
16
Happy hour
Potato eggrolls, nachos and beer — perfect way to spend the hour.
42
52
Loreena McKinnett to perform in Folsom.
Wines made with a lessfuss approach.
Celtic celebrity
March. 2016 · Volume 7 · Number 4 921 Sutter St., Folsom, Suite 100 folsomlakeentertainer.com Copyright 2016. All rights reserved. No part of this publication my 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 the Folsom Lake Entertainer. Further, it shall not be liable for any act of omission on the part of advertising pertaining to their published advertisement in the Folsom Lake Entertainer. A publication of Gold Country Media.
Executive Publisher: Gary Milks Director of Sales and Marketing: Jeremy Burke, (530) 852-0200, jeremyb@goldcountrymedia.com Editor: Penne Usher, (530) 351-3753, penneu@goldcountrymedia.com Advertising Manager: Bill Sullivan, (916) 351-3750, bills@goldcountrymedia.com
Advertising Sales: Debbrah Campbell, (916) 351-3744 Christina Moneypenny, (916) 351-3745 Writers: Penne Usher, Sandra Reeves, Aaron Darling, Matt Kramer, Rachel Zirin and Matthew Whitley
Publication Design: Julie Miller, (530) 852-0256, juliem@goldcountrymedia.com
General Info: (916) 985-2581
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March 2016 | 5
■ shopping
in vogue Hold Your horses: Model Brittney St. Clair wears Millibon Cold Shoulder white top $28 and Celebrity Pink jeans $36 from AlleyKat Couture.
AlleyKat Couture brimming with trendy, affordable styles
W
By Rachel Zirin | Photos By Menka Belgal
hat used to be a popular mobile boutique is now a thriving couture store run by stay-at-home mothers with excellent taste in fashion. Owner Kirsten McCarver opened AllyKat Couture eight years ago with her best friend Jennifer Falca as a fun thing to do and it turned into someone much bigger.
AlleyKat Couture
“My best friend Jen, her daughter’s name is Ally and my daughter, they are six weeks apart, is Kate, so she came up with AllKat,” Kirsten said.
Where:1261 Hawks Flight Court., Ste. D, El
Mobile boutiques are a business that is mobile. In this case, the boutique would load up their inventory and set up in someone’s home as a shop for a few hours.
facebook.com/AllyKatCouture.
Dorado Hills.
Latest styles:
“It was just a really fun thing to do,” Kirsten said. “It kept growing in popularity, like we go to one party, and then it would branch off to all these other parties. It got to the point where we had so many customers and we were doing it out of our homes that we wanted a point of business to where we could just have people come in the shop.” The type of style AllyKat Couture carries is targeted towards other women their age, between 30 and 40 years old. The clothes are affordable because they didn’t want to be an expensive boutique since that market is already taken, Kirsten said. Continued Next Page 6 | Folsom Lake Entertainer
PRESENTs
Music and Lyrics by Pete Townshend
April 15-23, 2016 Based on the iconic 1969 rock concept album, The Who’s Tommy is an exhilarating story of hope, healing, and the human spirit. The story of the pinball-playing, deaf, dumb and blind boy who triumphs over his adversities has inspired, amazed, and puzzled audiences for more than 40 years. This five-time TONY Award-winning musical was translated to the stage into a highenergy, one-of-a-kind theatrical event. Like the Folsom Lake Entertainer and post your favorite song by “The Who” for your chance to win tickets for 2! To announce by April 8, 2016
Purchase tickets -
WIN TICKETS for 2!
ONLINE: harriscenter.net BY PHONE: 916-608-6888 IN PERSON: At the Harris Center Box Office TICKET PRICES: $20 General $12 Students with ID/Seniors March 2016 | 7
■ shopping
“We are trendy stylish clothes, but in a year from now, if you don’t like it or you want to donate it, you spent $20 or $30 on a top, so it’s not that big of a deal,” she said. Kirsten said that most of their customers will come in and get four tops and they’ll say something like, “Oh, this would have been one thing at Nordstrom.” Kirsten tries to find unique things for her store. Her customers are always telling her that her items are different and people always compliment their clothing and asking where they got them. A lot of their business has been by referral. Other than clothing, AllyKat Couture carries budget-friendly jewelry, but they have some high-end lines too. Other items include purses, accessories and candles. Kirsten said, they joke around that they have a little of everything in their store. “Our stuff starts at $10 and goes up,” Kirsten said. “We also added nicer lines. We have some leather lines that might be a $30 or $40 bracelet, but then we have a $10 bracelet. We try to have something if you want a nice gift or you want a more expensive piece.” Another thing AllyKat Couture does is they always have some sort of charity product in their store. They previously carried Giving Peace, as well Turkey on the Table during Thanksgiving. “Right now, we have Chavez for Charity which donates back to all different causes,” said Jennifer
Sitting pretty: Dee Elle dress $58 and BedStu Newport Tan White cross body bag $115 are available at AlleyKat Couture. 8 | Folsom Lake Entertainer
“
We put new items out daily, so there is always something new. We encourage people to follow us on Facebook because you can see it without coming in. It is just a click away to see what’s new.” “We take orders online, and it is people not just from this town,” Jennifer said. Kirsten’s favorite thing about her store is that a lot of her friends come in, and friends have told friends. She loves meeting new people. Best Friends: Jen Sundstrom, Manager,left, and Kirsten McCarver, owner, run a trendy and affordable clothing store catering to teens and up.
Sundstrom, the store manager. Chavez for Charity makes many different colors of bracelets and each comes with a different hang-tag and charm that shows the causes mission. For example, a turquoise bracelet with a turtle charm has 25 percent of its gross profit go to water.org. AllyKat Couture tries to stay current, but ahead of everyone, so “once a bunch of people catch onto it, we move onto something else, because there is no point in us carrying the same thing as other people in town. We want to be different,” Kirsten said. A couple times a year they go down to the Los Angeles Fashion Market and shop from vendors to fill their inventory with the next season’s items. “The hardest part is we’re buying stuff for spring when it is still winter,” Kirsten said. “You just have to have it out and ready to go. As soon as the weather turns nice, people don’t want to buy a sweater anymore.” In the last seven years, word-of-mouth has spread the word about their boutique, but now it is Facebook driven. “We post something new every day on Facebook and a lot of times it will sell out before the end of the day,” Kirsten said. “Some people can’t get here because our hours are limited, so people will buy it over the phone, or send us messages. People are very into buying stuff online.” AllyKat is only on Facebook and Instagram. They post a lot of fun pictures, cute ideas for accessorizing and putting outfits together, Kirsten said.
Some of the trends for this coming season is the “cold shoulder” or “peek-a-boo shoulder” tops and the “waffle-print.” Jennifer said the colors that are popular right now are bright and springy colors. Kirsten said that most of their stuff won’t go out of style and people can wear it year after year. One thing that they want customers to know about the boutique is that they do private appointments, so if customers have work or just can’t make it in during their hours they can schedule a time to come in to shop. A misconception is that they have customers who come in a couple times a week and are always asking what they have that is new. “We put new items out daily, so there is always something new,” Kirsten said. “We encourage people to follow us on Facebook because you can see it without coming in. It is just a click away to see what’s new.” Jennifer said at AllyKat Couture they have private shopping, private parties, and girl’s nights. “We are kind of at everyone’s beck and call,” she said. “It’s easy for us because we just go around our kids’ schedules, and we live close. If someone wants to come and they can’t make it the hours we are open, between the two of us, we are super flexible about opening the shop.” ★ March 2016 | 9
â– Shopping
A walk in the goods: Model Anisha Belgal wears a Bear Dance knotted cardigan $22, Bohemian patterned pants $11 and green v-cut shirt $8 from Freestyle Clothing Exchange.
Affordable trends from friends
Freestyle Clothing Exchange offers fashionable new and gently used clothing By Rachel Zirin | Photos By Menka Belgal Whether you are cleaning out your closet or looking for clothing on a budget, Freestyle Clothing Exchange might be right up your alley. Owners Elizabeth and Vanessa Kelly opened up the Folsom location of Freestyle Clothing Exchange four years ago to add to their growing business. The concept of the store is simple: If you are shopping on a budget, there are many possibilities in finding outfits that are perfect for you for an affordable price. If you have a few items in good condition and you want to replace them with some-
10 | Folsom Lake Entertainer
thing else, you have the option to trade your clothes in and get store credit toward anything. Lastly, if you are just cleaning out your closet to make more room and you aren’t looking to buy anything new, you can sell them to the store and walk away with a little (or a lot of) cash. “The idea is to trade in your gently used items, and hopefully bring home more than you came in with,” said Carrie Merrill, the store’s area manager. One thing Carrie wanted to make clear is that they are not a thrift store. They are an affordable, gently used clothing store who serves trendy items to all demographics in the Folsom area. Freestyle Clothing Exchange is always looking to buy clothes from their customers, but only for the current or upcoming season. “We buy seasonally,” Carrie said. “Right now we are buying for spring. We look for current, trendy, contemporary styles within the last one to two years. Currently, we are looking for pretty much all denim. Overalls are pretty popular right now, and some
Freestyle Clothing Exchange Where: 850 E Bidwell St., Folsom Contact: (916) 985-3733
Invested: Anisha is wearing Haute Monde fringe suede vest $22, black v-cut tank $8 and Gap legging jeans $15 from Freestyle Clothing Exchange.
suspenders. Tanks, light shorts, more like the spring Bermuda shorts. Not quite a bunch of denim shorts, that’s more for summer.” Some of the top brands they look for are Free People, True Religion, 7 For All Mankind, Joe’s jeans, Miss Me jeans, Nordstrom brands and many others, she said. “We do take high-end designer as well like Louis Vuitton, Kate Spade, Coach, Michael Kors and Marc Jacobs,” Carrie said. The store does not do fixed pricing, they price items they buy from their customers based on a few standards. “We pay 35 percent in cash, or 50 percent in store credit,” she said. The price we sell the item in the store for “varies between brand, style and condition.” The items must be either excellent or “gently used, clean, hair-free and not too worn.” Freestyle Clothing Exchange sells items as low as $5 for a tank top, up to $65 for a pair of brand new jeans with the tag on them. There is a lot of variety with styles and colors. You can find a hot-pink tank, or a black one. You can buy a contemporary-style tunic or a fun shirt to wear out on the weekend. The store carries new items as well. “We sell sunglasses which are $10 new,” Carrie said. “We have all of our jewelry which is new, and anything with a pink tag.” Something that Carrie wants customers to know is that they are carrying kids clothing now which range from size six to 18. Currently, this store carries kids’, tweens’, women’s and men’s clothing and accessories. “Our biggest thing is that we are trying to reach out to all different markets in the Folsom area,” she said. ★
March 2016 | 11
■ shopping
Wares with flair
Shelf life: Handcrafted pieces for the home are available at Bella Home Décor. The store gets a variety of merchandise weekly or sometimes daily.
Bella Home Décor carries handcrafted furniture, hand-painted items
I
By Sandra Reeves | Photos By Menka Belgal n a market niche similar to others, how does a home décor business stand out? Mary Veenhuis, owner of Bella Home Décor in Cameron Park, has some inventive answers.
“We have a true furniture craftsman, Doug Creviston, who builds one-of-a-kind pieces from scratch using quality wood, and also does custom work for our customers. My daughter, Kara Vizcarra, paints furniture and craft pieces with love for what she does, and her work is outstanding. I have three vendors in the store with their beautiful, unique merchandise. “What I want for my store,” Mary explained, “is to have that flair that no other store in the area has. It’s difficult, but I love a challenge.”
Bella Home Decor Where:3300 Coach Ln, Cameron Park Contact:
(530) 676-1920 facebook.com/Bella-Home-Decor-200494370123546
That challenge started when Bella was established in 2013. Mary’s biggest trial, she said, was helping customers find the shop tucked behind other Burke Junction buildings. She did a lot of advertising initially, but soon word-of-mouth did the job. Started in a 900-square-foot space, Bella was expanded after a year to 2,400 square feet, making room for much more inventory with much more variety. Continued Next Page 12 | Folsom Lake Entertainer
• Fine Wine • Spirits • Craft Beers • Cigars• Kegs • Special Orders • Make Your Own 6 Pack!
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March 2016 | 13
“We get a variety of different merchandise weekly or sometimes daily,” Mary said. “For example, wedding gift items, dishware, floral, birthday, holiday, and many one-of-a-kind pieces of furniture. We also offer interior design help for any size of home.” A big part of Bella’s “flair” is a focus on customer service. Customers are greeted with a hello and a smile, Mary said. “We have become close to a lot of our customers. As our business has expanded, so have our sales, and we’re very grateful for our customers’ continued support,” she said. ★
Store owner: Mary Veenhuis, owner of Bella Home Decor.
Hostess With the mostess: For those who have everything, you’ll find many unique hostess gifts at Bella.
14 | Folsom Lake EntertainerPhoto by Jeremy Daniel
RISTORANTE (916) 983-5181
2700 E. Bidwell St., Folsom www.viscontisristorante.com Tuesday thru Sunday • Lunch & Dinner Private Dining • Full Bar Patio Dining • To Go & Party Platters
Romance With A Soupçon Of Whimsy True Guéridon Service Table-Side Cooking
Euro-California cuisine restaurant Le Charenton Food should make you happy, make you feel good, and delight all your senses. Our tables are set with three different salts: Sea salt, Pink Himalayan Salt, and Black Salt from Hawaii. Our butter is blended with edible flowers for a beautiful and delicious presentation. We choose our food carefully and consciously, with flavor, freshness and sustainability in mind.
49 Natoma Street • Folsom, California 95630 916•292•9090 • www.lecharenton.com
Open for Dinner Tues – Sat 5PM to 9PM Call or go online for reservations.
March 2016 | 15
■ happy Hour
happy hour Nacho mamma’s
Macho nacho: Enjoy some comfort food at The Purple Place such as these nachos. Below, top it off with a lemon drop.
Purple Place: 51 years of good food and great drinks By Aaron Darling | Photos By Penne Usher
There’s a fun family restaurant in El Dorado Hills that looks an awful lot like an old biker bar, because that’s exactly what it used to be. In the ‘70s, ‘80s and into the ‘90s the front of The Purple Place was lined with Harleys every night. They were a rougher crowd, but they loved that bar and they and The Purple Place did a lot of charity events together. Over time the bikes out front became fewer and fewer and today the restaurant is filled to capacity most nights with groups of families coming to enjoy the great 363 Green Valley Road, food and friendly staff. Lauren Churchill, the general manager at The Purple Place, said that about 90 percent of their restaurant guests are weekly regulars. El Dorado Hills The Purple Place Bar & Grill (916) 933-2313 thepurp.com
The bar is separated by a long hallway and still retains that biker feel. Happy Hour is from 3 to 6 p.m. Monday through Friday with $1 off drinks and bottom-priced appetizers. In the corner is a well worn shuffleboard table, a pool table and at the counter their prawn cocktail and house made pot stickers are particularly good.
The Purple Place is known for their parties. They have hosted 100- plus guest graduation parties, birthdays, retirements and even a kickin’ divorce party. Every Saturday night in March they will be hosting live music beginning at 9 p.m. If you want a fun night out with the family on the restaurant side, or an escape to the well-established bar on the other, remember The Purple Place. 16 | Folsom Lake Entertainer
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March 2016 | 17
Wood fired pizza, drinks and a personal touch at Sauce’d
■ happy Hour
By Aaron Darling | Photos By Penne Usher Known for their wood-burning oven and thin-crust pizza, Sauce’d Cocktail House offers specialty pizzas, drinks and entertainment seven days a week. The restaurant is staffed by a small team which means that you’ll meet a familiar face each time you go and so will they. Jason, the general manager, said they pride themselves on knowing their customer’s names, what they drink and what they like to eat.
Sauce’d Cocktail House
Bricks and Porter: Wood-fired pizza from the oven pairs well with a cool beer.
879 Embarcadero Drive, El Dorado Hills (916) 933-3729 saucedcocktailhouse.com
Trail-side pizza and drinks By Aaron Darling | Photos By Matt Kramer Just off the bike path around Lake Natoma sits Pete’s Restaurant and Brewhouse. With three patios including a nature overlook and a full bar and restaurant inside, it’s a great place to relax. Pete’s specializes in pizza, pasta and burgers all made with fresh ingredients. Their New York-style pizza dough rises three times before it gets your toppings and goes into the oven. Pete’s Restaurant and Brewhouse 6608 Folsom-Auburn Road, Folsom (916) 988-8812 www.petesrandb.com
Daily specials include Prime Rib, extended happy hours and a Sunday Kids Eat Free.
Happy Hour is from 2 to 6 p.m. Monday to Friday. House wines are $1.50 off and beer is $1 off. They offer Grilled Hawaiian Shrimp, Ahi Wanton Crisps and Pete’s Famous Knots — pizza dough knots with a garlic butter glaze and Parmesan cheese or butter and cinnamon sugar. Pete’s hosts parties of up to 100 people and opens the outdoor patio bar for those events. Live music on Saturday nights starts in May along with free paddle board rental for groups of three or more who spend $50.
on Tap: Happy hour is from 2-6 p.m. Monday-Friday at Pete’s.
18 | Folsom Lake Entertainer
Happy Hour is from 4:30 to 7p.m. Monday to Friday offering a slice of the day, hot wings and $1 off drinks. An ice rail runs the entire length of the bar counter to set your drink and keep it cold. With Spring coming and warm weather already here the very large patio in back is a great place to relax, enjoy the music and food and feel the fresh evening air. Wednesday nights karaoke starts at 9 p.m. and every Thursday Hall of Fame Inductee Jerry Martini plays at 6:30 p.m.
■ Wine
Tasting the Gifts of Ancient Geology By Aaron Darling | Photos are courtesy
“T
he grape’s origin is the most important thing. Grapes express themselves in the conditions in which they are grown,” said Joe Norman, winemaker at Lava Cap. It has been said that nothing can compensate for good source material and the growers and winemaker at Lava Cap live by that. They believe that a great wine only comes from the best grapes and the best grapes come from providing exactly the right conditions for each variety. Charlie Jones now owns and operates the winery his father started. They are located in El Dorado County not far from the Apple Hill area. His father was a geologist and recognized the value in the volcanic soil. Ancient lava flows of the area have been weather beaten for millennia creating the soil conditions Lava Cap enjoys.
Lava Cap
where: 2221 Fruitridge Road,
Placerville contact: (530) 621-0175 www.lavacap.com
“A lot of people who come and taste our wines say there’s a real minerality to it; that we get from the soil,” he said. There is a natural air movement up and down the foothills of the Sierra Nevadas each day that allow the grapes to flourish. As the sun warms the air, it rises up the slope through the vines. Each evening as the sun sets, the air cools and drains off down the slope, cooling the vines and creating the perfect conditions for the grapes; very similar to the effect ocean breezes have on coastal climates.
While many in agriculture are concerned about the sheer quantity of rain brought by El Niño this year, Charlie and Joe are encouraged. The rain has been steady, but gentle, allowing the precipitation to soak into and, after several years of drought, replenish the soil. “The start of harvest is really exciting time. You’ve put in a lot of work, thinning fruit, pulling leaves to get more sun exposure on the fruit. … It’s a time of anticipation. … It’s a year’s worth of effort,” Charlie said. He said that after all that effort, it’s really exciting to see all the work come together. Just outside the tasting room, overlooking the beautiful and expansive scenery, is a large, elevated deck with stairs running down to a vineyard patio. February brings with it an Austrian winter event and a Valentine’s Day wine tasting paired with chocolate and fudge. The fudge is made custom at the Fudge Factory and “actually has some of the Lava Cap wine in it.” At the end of April Lava Cap will be a part of the Winery Association Passport weekend and a music series will start in July. The Jones family prides themselves on the fruit they grow and the wine that comes from it. ★ March 2016 | 19
■ Dining
Wine bar with bistro Racking it up: More than just a wine bar, Back Wine Bar serves liquor and food.
California Cuisine made with fresh and local ingredients
J
By Rachel Zirin | Photos By Menka Belgal eff Back and his wife, Gail, opened the “California cuisine” style restaurant Back Wine Bar eight years ago and have never looked back. With their constant changing menu, guests get to choose from an assortment of dishes made with the freshest of ingredients.
The menu is made up of “anything fresh, seasonal and local,” Jeff said. “We use a lot of local farms and use kind of a fusion as well.” At Back Wine Bar, they incorporate different techniques and styles all over the board in all of their dishes. Although the menu changes with the season every three months, some customer favorites stay on year round. The Hawaiian Ahi Poke is just one that has been on the menu since day one. Some other customer favorites include the sautéed artichoke hearts, the fresh ground lamb burger, the braised short ribs, and the seared scallops. “I love the artichoke hearts. Add prawns on that thing and that’s a nice, small entrée,” Jeff said. “I love the scallops. That is my favorite entrée right now.” The wine bar has 100 different labels and serves 30 to 35 wines by the glass. Almost every week there is something new, Jeff said.
20 | Folsom Lake Entertainer
Back Wine Bar and Bistro Where:25075 Blue Ravine Rd., Folsom Contact: (916) 986-9100
www.backwinebar.com
The current house wine is a Rosso red blend from Ca’ Moni Winery. “People usually think house as crappy or whatever we’re trying to get rid of, but it’s completely the opposite,” Jeff said. “We are a wine bar, so we want to sell really good house.” The restaurant’s happy hour includes the house wine and beer on draft for $5, specialty cocktails for $7 and a few appetizers
Owners: Jeff and Gail Back own the Back Wine Bar and Bistro.
One misconception customers make is they don’t realize that it is a full-service restaurant.
step out of the box: There is a variety of wine at Back Wine Bar.
for $5. Their happy hour is from 5 to 6 p.m. Tuesday through Thursday, from 3 to 6 p.m. Friday and Saturday, and 9 to 10 p.m. Friday and Saturday. Back Wine Bar always has specials going on. “The most popular thing that we do is our Tuesday night prefixed dinners,” he said. “It is $25 for three courses and they are centered around a particular ingredient or theme.” Each week an ingredient or theme is picked, and the menu designed around that. This special has been so popular since we started it, Jeff said.
“It’s called Back Wine Bar and they think ‘Oh, they just serve wine and cheese,’ but we’re more of a restaurant than a wine bar now since we have expanded,” Jeff said. “We have a full cocktail list, liquor and everything that a restaurant does.” The restaurant also provides private events, special menus, pre-fixed dinners, and multi-course dinners. “For a wine bar it’s sometimes intimidating because people come in thinking we’re going to be snobby about our wines, but we’re not,” he said. Jeff thinks of his restaurant as non-pretentious, and he wants his customers to feel comfortable, welcome when they come in. “I love coming in here and seeing what my wife and I created,” he said. “We have tons of regulars and friends that come in.” Jeff said the thing he likes most about his restaurant is the ambiance and being a part of the community. ★
Perfect pair: Seared Scallops paired with a Chardonnay by Maldonado. March 2016 | 21
■ Dining
‘This is my passion ... This is my Heart’
All-you-can-eat, made-to-order with fresh ingredients at Sushi Unlimited
On a roll: Raider Roll is deep-fried shrimp, spicy tuna torched with spicy garlic sauce, topped with green onion and masago. At left: Pepper Fin, thin slices of albacore with ponzu sauce, jalapeños and sesame seeds.
E
By Rachel Zirin | Photos By Menka Belgal leven years ago, owner John Kim created a relaxing environment where customers can enjoy sushi made with fresh ingredients. Every day John works at one of his three restaurant locations: Folsom, Roseville and Davis, and does what he loves to do.
“This is my passion. Even though I majored in biochemistry, this is my heart,” John said. At Sushi Unlimited, there is much more to order than just sushi. The restaurant also serves Korean, Chinese, and other Japanese dishes. John said they are a Japanese restaurant that uses fresh ingredients to create different types of fusion-style cuisine, but they mixed all three styles of dishes together to make them tastier. When you walk in the front door, you are immediately greeted by the sushi chefs behind the counter. The atmosphere is relaxed and easy-going. The music playing in the background is calming, but also familiar. The aroma of customer’s dishes being cooked is mouth-watering. In this non-formal environment, there is also room to have fun. Sushi Unlimited offers karaoke and a bar. Customers can make a reservation for any event, but the most common are for birthdays. For up to four hours you and your friends can enjoy sushi, drinks and karaoke. John’s favorite roll to make is the Raiders Roll, and his favorite appetizer is the Pepper Fin. Not only does Sushi Unlimited sell rolls, they also have a new special menu. “The all-you-can-eat is one of our special menu programs that if someone wants to experience all different types at a low cost, we put rolls and nigiri with kitchen
22 | Folsom Lake Entertainer
Sushi Unlimited Where: 6693 Folsom-Auburn
Road., Folsom
Contact: (916)990-0840
www.sushiunlimited.net
meals together,” John said. “It’s $23.95, but that price will probably change because this is an introduction price at this point.” In a couple of weeks there will be more items added to the menu, he said. Some of the customer favorite rolls include the King Kong roll, Dynamite, Domo Arigato. John said the most popular rolls have a 50 percent discount since they are more inexpensive. “We do have regular rolls, but they are made with the more expensive fish on it,” he said. “We have some spicy Korean dishes we serve too,
aside of chicken teriyaki, sesame chicken and all the bento.” One thing that John wants customers know is that they are very flexible with their menu. “We could cater to whatever you want, and if you want to come in and add some things, that’s OK too,” he said. “We are not a really strict restaurant. We have a pretty loose environment and we are friendly. If you care to deep fry or whatever you want to do, it’s your roll and we can do that.” ★ Owner: John Kim is the owner of Sushi Unlimited.
March 2016 | 23
■ Dining
Rock lobster Claw to the top: Lobster Tail with Filet Mignon and baked potato.
Rudy’s Hideaway Where: 12303 Folsom Blvd,
Rancho Cordova
Contact: (916) 351-0606 Hours: 11 a.m. - 9:30 p.m.
Monday-Thursday 11 a.m. - 10 p.m. Friday-Saturday 4 - 9 p.m. Sunday Happy Hour: 3-6 p.m. Monday Friday, 11 a.m.-4 p.m. Saturday $3.50 16-ounce Domestic Drafts $5.50 23-ounce Domestic Drafts $7 Filet Mignon Nachos 2 for $6 Filet Tacos 2 for $6 Fish Tacos 24 | Folsom Lake Entertainer
F
meals at Rudy’s By Penne Usher | Photos By Menka Belgal
or more than two decades Steve and Julie Ryan have been serving up lobsters, calamari and crab to hungry customers. The Ryans own and operate Rudy’s Hideaway in Rancho Cordova and are well known for their lobster among other items.
“We sell more lobster tails than anything,” Steve Ryan said. “It’s our Thursday special and we can serve from 75 to 100 in a day.” For $19.95 you get the lobster tail, sourdough bread and a side dish. If you hit the joint on a Wednesday you can score their well-known cioppino for the same price. Steven took over the restaurant 24 years ago and since then he’s made a lot of changes, from updating the kitchen, twice, to adding lighting, tables and chairs. Rudy’s also does catering, banquets and is available for private events. In 2014 he added a gourmet food truck to the list of ever-growing dining opportunities. The truck named, Rudy’s on the Roll, is doing very well, Steve said.
“We are involved with the Sac MoFo and were at Lake Tahoe for a celebrity golf tournament,” Steve said. “We were right on the 17th hole with the truck right there.”
“
We sell more lobster tails than anything. It’s our Thursday special and we can serve from 75 to 100 in a day.”
If you catch up with the food truck at one of Sac MoFo’s events you can try out the signature traditional lobster roll, calamari, Cajun fish tacos, fish and chips and clam chowder, and lobster bisque. Chef Kristina Golden has been running the kitchen at Rudy’s for 17 years and Steve attributes some of the restaurants success to her. “She is just terrific,” he said. “When I hear ‘the foods always the same,’ that’s what I like. It shows we are consistently good.” The restaurant has been around for 44 years in the same location and there are a lot of repeat customers.
Restaurant OwNer: Steve Ryan, together with his wife, Julie have owned Ruby’s Hideway for the past 25 years.
Continued Next Page
ALL YOU CAN EAT MADE TO ORDER
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With this ad. Expires 3-31-16. Excludes groupons, coupons, all you can eat and alcohol.
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and March 2016 | 25
“We have a lot of loyal customers, some are families that grew up in the area, others stop in for dinner once a month,” Steve said. “Lunch time is pretty busy and there is a regular lunch crowd.” Kerry Sites doesn’t consider herself a regular, but she does stop in on occasion when she makes a trip to Lake Tahoe. “We have been coming here for a long time,” she said. “It’s the perfect stop for lunch between the Bay Area and Tahoe.”
Put the Cherry on top: Enjoy a refreshing Mai Tai at the Rudy’s bar.
Her favorite lunchtime go-to is the lunch special, a half sandwich and homemade soup. “The soups are always really good,” Sites said. Steve’s favorite item on the menu isn’t the lobster. “The Alaskan king crab on the dinner menu is great,” he said. “I’ve had so much lobster. I don’t get tired of the king crab.” ★
A leg up: Alaskan King Crab Legs with Filet Mignon and baked potator.
26 | Folsom Lake Entertainer
Leading with experience and passion
■ Dining
Chef Peter oversees culinary teams of four Lake Tahoe eateries By Sandra Reeves
Pan-seared Diver Sea Scallops Ingredients 8 ounces U10 diver scallops 1 ounce 80/20 oil 1 ounce butter 4 ounces Dungeness crab risotto 2 ounces green beans 1 ounce baby carrots 2 ounce butter sauce 1/4 ounce blood orange coulis 1/4 ounce basil oil Pull scallops out of the fridge and season both sides with salt and pepper. In a hot sauté pan use the oil and butter to sear the scallops on both sides until they are medium. Place the risotto down the center of the plate. Sauce the plate with the butter sauce, then top the sauce with the blood orange coulis and basil oil. Cook the beans and carrots in boiling water till soft, then plate on top of the risotto. Place the scallops on top of the vegetables. — Chef Peter Brinckerhoff: Gar Woods
Gar Woods Where: Gar Woods
5000 North Lake Blvd., Carnelian Bay Contact: (530) 546-3366 /www.garwoods.com
C
hef Peter Brinckerhoff, a Lake Tahoe local for over 20 years, currently leads the culinary teams for all four Tahoe restaurants owned by Tom Turner — Riva Grill, Bar of America, Caliente Southwest South, and Gar Woods Grill and Pier. Favorites served at Gar Woods, Peter says, are “whatever we do with the halibut every summer when it comes back into season. Poke (fish salad) at the bar or on the deck with some coconut shrimp is always great. Our ribs are a labor of love with all that goes into making them fall-off-the-bone tender. The lamb chops are great also. Gar Woods has a lot for all different types of diners, something for everyone.” Chef Peter started cooking at the age of 13 and has been in the restaurant business ever since. He trained under several culinary Olympic-winning chefs and assisted in training programs for apprentices and cutting-edge culinary talent. He’s competed in several American Culinary Federation competitions, sanctioned mystery box competitions, privately held Iron Chef competitions, and corporate Garde Manger contests. He has extensive experience with wine, beer and food pairings. “I have worked at all the top restaurants I could, depending on where I lived at the time,” Peter said. “As I was coming up as a young chef, I would try to find the best chef in the area to train under.” Chef Peter first came to Lake Tahoe as a transfer with the Hyatt and ran the hotel’s banquet department kitchen. Later, he became chef at the Hyatt’s Lone Eagle Grille. Then, after a stint for Riva, Gar Woods’ sister restaurant, he was promoted to head chef of the Turner company restaurants. “I like to try everything,” Peter said. “I enjoy cooking all types of food, finding new and obscure ingredients, and playing with new flavors and dishes. To me it’s more about understanding all the things you can make from different styles of cooking. “My philosophy is mis en place, putting in place. Be ready for business; put the best on the plate that you can and always try to get better at your craft. Most satisfying is hearing that you’ve made a meal that someone feels is the best they’ve ever had. Most challenging is doing over 1,000 meals in one dining period without any mistakes.” Peter shares his passion for food and hospitality with all his chefs and service staff. “I enjoy assisting them on their journey of becoming the next generation of great chefs,” he said. ★ March 2016 | 27
■ Wine
Passport Weekend pass allows you to Experience El Dorado Wine Country exclusively
E
By Rachel Zirin | Photos are courtesy
l Dorado Passport 2016 is a weekend event in the Sierra Foothills to enjoy food, music and locally-produced wine. This adventurous event can be experienced over the course of two weekends, or just one. Passport 2016 is not just wine tasting, it is the chance for education and a culinary experience. For the last 25 years, the El Dorado Wine Association has planned an experience for guests to go to 20-plus El Dorado County wineries to taste wine and some food pairings, go behind the scenes, and interact with everyone involved in the wine-making process. Passport 2016 has tickets available for April 9 and 10, and April 16 and 17. There are many different options for purchase to fit the right person. There is a weekend passport, as well as a Sunday-only passport. “The most popular option is the weekend passport. Customers will have access to special events at the participating wineries, food and music,” said Stephanie Simunovich, co-chair of the event. “We also offer a Sunday ticket for a lower rate.”
28 | Folsom Lake Entertainer
When purchasing tickets, there will be an option to choose a winery location to pick up the
tickets. This winery will be the starting point for the weekend and visiting other wineries is up to the guest. “We usually see over the two weekends about 3,000 to 4,000 people,” Stephanie said. It “gives customers the opportunity to interact with all the wine makers, wineries and owners.” Some of the wineries participating include Bumgarner Winery, Busby Cellars, C.G. di
Arie Vineyard and Winery, Chateau Davell, Skinner Vineyards and Winery, and many more. “It is such a fun way to experience this wine region. People usually don’t get to connect with the people behind the scenes and this is an event that they get to interact with them,” Stephanie said. At this event, guests will get the whole experience of how to experience the wine while complimenting some small-plate dishes or snacks. “My favorite part of the event is experiencing the food and wine pairings and what each winery comes up with,” Kathleen Leavitt, co-chair of Passport 2016. Stephanie said her favorite part of this event is the opportunity to see the inside the wineries. She feels that is the most special thing to offer. Guests will get to see inside the wineries’ cellar, go in private tasting areas, and experience some food and live music, she said. “El Dorado County is large and this event gives guests the opportunity to experience all the little corners of the county over the weekend,” Stephanie said. Guests should take the time to check out the events website to see what will be included in the passport.
Passport 2016 WheN: April 9-10, and
April 16-17 Tickets:
Weekend Passport is $65 and includes both weekends Sunday Only Passport is $45 and includes April 10 and April 17 only Designated Driver Pass is $20 for both weekends or a Sunday Only Pass is $10. Winemaker Dinners pass is $95 for April 8 and April 15 website:
passporteldorado.com.
“Guests should expect that they are going to get a chance to taste a wide variety of wine, with fantastic food,” Stephanie said. The El Dorado Wine Association is a nonprofit organization and “a portion of the proceeds are donated back to a charity,” Stephanie said. “The 2016 beneficiary charity that was chosen is the El Dorado Food Bank.” ★ Cheers: Many wineries will open their doors for a special tasting and food pairing at Passport 2016 in El Dorado County.
March 2016 | 29
■ BOoks
Folsom Prison Views: Toni Ukkerd Carter has written a book about her experiences being a teacher at Folsom Prison.
Her life in
prison Roseville author’s book chronicles her 20 years teaching at Folsom Prison
“My Life in Prison”
By Toni Ukkerd Cater (Balboa Press) available at: Amazon.com contact: Carters_Free@Yahoo.com
POB 983, Roseville, CA 95678
30 | Folsom Lake Entertainer
T
o meet teacher and author Toni Ukkerd Carter is almost a meditation on contradictions. She’s warm, friendly, charming and brims with motherly love for those around her and yet, somehow, this sweet woman taught education to some of the most dangerous men in California. The New Jersey born author laughs that it was her time teaching in the Detroit Public School system that really prepared her for teaching at Folsom State Prison, she jokes, “after that, prison was a breeze.” After 20 years teaching at Folsom Prison, people would ask her about the job, how she taught, was she scared — finally, Carter sat down and wrote her experiences down, the laughs, the scares, the relationships she cultivated over the years into her book, “My Life in Prison.” It is, according to Carter, “a collection of true and memorable experiences that highlight my spiritual journey through the belly of this beast.” In addition to her years teaching at Folsom Prison, Carter is also a contributing author for “Chicken Soup for the Prisoner’s Soul,” “Serving Time, Serving Others and Serving Productive Time.” Carter is also a certified anger management facilitator. The Entertainer caught up with Toni Ukkerd Carter near her home in Roseville to find out a bit more about the woman behind the words.
What drew you to teaching and how did you end up at Folsom Prison? At 30, after I grew tired of selling real estate and being an office manager, I looked back over my short life, and it was easy to see that I was always teaching somebody something: The younger kids — hopscotch, how to tie their shoes, how to ride two-wheelers. And the older individuals: How to use a “standalone” computer. Teaching felt like a true calling. So, I went back to school to become a teacher. Shortly after moving to the Sacramento Area, a relative who worked as a correctional officer said I ought to look into applying at the prison. I was new to the area and was not finding positions in the public school system, so I applied and was hired at Folsom In 1989.
to keep it in perspective. In my first year at the prison, I resolved to leave prison politics at the prison.
better deal with the business of academics. Most (of them) wanted to rise to my expectations.
Some would say, “why bother?” What is the benefit to teaching inmates in a prison? Does it actually affect change in their lives? I knew I did not have the power to change anyone — that notion sets you up for failure and disappointment. A person has to want to change, so I highlighted the benefits of education and taking care of mind, body and spirit. For most of my students, the concept of meditating/visualizing and seeing the positive outcome
What kind of challenges did you face as a teacher inside a prison? often an incident can send the prison into a lockdown. What would happen to your class? Lockdowns were always a challenge for teachers. In the early ‘90s, administrators wanted teachers to go to the kitchen to prepare sack lunches or to the mailroom to help open and handle inmate mail, or to the file room to
Folsom Prison can be a very dangerous place. were you ever fearful for your safety being around criminals? The more dangerous public schools became, the safer I felt in prison education. If I truly feared for my life in prison, I would have pursued a career somewhere else. For the most part, my students were fun to work with. I focused on keeping learning fun and enjoyable. In your book you write that you had to leave the drama at the gate before going home. How was the life inside the prison affecting your own personal life, relationships? The turnover of supervisors and administrators was non-stop as most wanted to climb the ladder. Everyone had a different agenda. Some of those agendas did not favor education and that’s where the real stress could overwhelm you. I had to get a handle on it and learn
in their own minds for their own lives was a foreign concept. I wanted my students to learn to love and care about themselves so we could
help file paperwork. That shifted a couple of years later and teachers got to take care of their own prep work, prepare learning packets to
deliver to students in their cells and attempt to provide “cell study” so we stood in front of the cell doors to deliver instruction and assist with questions. After 20 years teaching inside a prison, has there been a consistent theme or realization you took from the experience? I realized right away that: One, preparing for parole ought to happen from day one of incarceration. Two, helping people to find value in their own life by understanding who they are helps a person leave the victim mentality behind — whether they eventually get to parole or not. Treating a person as an animal will provoke and evoke animal behavior. Have you seen or visited any of your former students after they were paroled and did the teaching change the direction of their lives? Before I retired, if any of my students came back to prison, they tried to avoid me and the lecture they knew they had coming. I have run into former inmates and the reception has always been cordial and respectful. One individual saw me at a gas station and ran over to give me a big hug without hesitating. They tell me they always appreciated the way I treated them and made a difference in their thinking. Frankly, who worked with me as teacher aide, will be graduating from a university in a few months, and I will be attending his graduation — read the last story in my book. My practice was to treat my students as human beings, with respect, and fairly regardless of their crime. I expected the same in return regardless of where they saw me. ★
March 2016 | 31
A
■ Ho me
xxxx xxxn.”
xSoulCollage is a creative collage process. You make your own deck of cxxy. ★
nooks and crannies: Flagstone provides a patio area for this yard designed by FiveSTAR landscaping.
IS it time to spruce up the backyard?
Folsom-based landscape company offers water-conscious designs fit homeowners’ needs
I
By Eileen Wison | Photos are courtesy f you’re like most of us in the Sacramento region, your property was landscaped using lots of thirsty grass and plants. And if your home is more than 10 years old, chances are your outdoor design is dated, and your concrete is faded or cracked, as well.
Take a look with a critical eye and you’ll see that your yard needs a fresh look. And Folsom-based FiveSTAR Landscape is the company that you should call. Owner Mark Chester grew up in the area, and has been in business for 35 years, bringing decades of experience and trust to every project. According to general manager, Tim Bell, FiveSTAR has served more than 20,000 clients, from small jobs to fantasy backyard designs that include kitchens, custom fireplaces and even spectacular shade structures. Every job is unique, and Bell loves the flexibility that comes with a full staff of estimators and landscape architects, and the fact that between client and designer, FiveSTAR will create a full set of plans that belong to the client when the process is finished. Every design is customized for the individual property and no plan is ever duplicated. Clients are free to take final plans to whichever landscape company they wish. But why would they go elsewhere? With FiveSTAR’s reputation as the area’s premier full-service design and build company, competitive bids, a rebate on the design fee if you choose FiveSTAR, it’s easy to see why it’s a rarity that a client takes their set of plans elsewhere.
32 | Folsom Lake Entertainer
The one-stop shop approach makes the process a breeze. Experts in each field complete each phase of the job, and Bell said that their architects are primarily graduates of UC Davis’s landscape architecture program. “Our staff brings a high level of expertise and clients have high expectations of us,” Bell said. “And we have long-term employees — they’ve been with us forever.” The beauty of an excellent staff is that they can take a project from inception to beautiful creation in minimal time. “We have the ability to take on several projects and get to them right away,” Bell said. “Every client has a project manager and foreman and the staff is communicating with clients on a regular basis.” And because the company works with only experts in their respective fields, they can build nearly every aspect of your landscape design, rather than the client trying to piecemeal things together. “This way you get a yard that is cohesive,” Bell said. From rustic to sleek, tastes in fireplaces and kitchens are unique, and so you need a design professional that is on trend. Of course, the top consideration for most of us is water use. FiveSTAR specializes in drought-tolerant landscape and Bell said an additional consideration is how much time and maintenance you are willing to do on your own. “Clean lines are on trend right now, as is stained and stamped concrete flooring and colored concrete surfaces,” Bell said. “And when selecting both plants and materials, you want something that works well in our climate and that will also work well with the home’s overall design. Another consideration is how your family is going to use the space. You don’t want the family dog to destroy thousands of dollars worth of plants.”
FiveSTAR Landscaping
Contact: Creating your design is easy. Start fivestarlandscape.com with a no-cost consultation with (916) 735-1100 an estimator who will evaluate the scope of your project, then estimate your design cost. Next, work with a landscape architect to create a plan — what fun to discover the possibilities! Evaluate the completed plan, making any needed changes, then FiveSTAR will create a bid for the work. FiveSTAR offers oneyear, no-interest, no-payment financing up to $45,000 and with more communities placing restrictions on water use, creating a landscape design isn’t something that you want to do without expert help.
“We install simple jobs to over-the-top, and we have a super easy, over-the-phone financing program with no paperwork to fill out,” Chester said. ★ March 2016 | 33
â– cooking
fennel
Ingredient of the month
By Dan Zahra, Food Dude
BFT on Rye
(Bacon, Shaved Fennel, Tomato) BFT Sandwich: Ingredients: 1 medium heirloom tomato (beef steak if you cannot find an heirloom), sliced and remove seeds to reduce the liquid. 4 slices of quality thick-cut, smoked, black pepper bacon (cooked) 2 slices toasted rye bread (thick cut, if you can find it) Anise Aioli (recipe at right) Pickled fennel (recipe at right) To assemble: Spread a generous amount of the aioli on the bottom rye bread, add two thin tomato slices, add the bacon trimming to fit the bread as needed, using your hand gently squeeze the excess liquid from the fennel and add it to the top of the bacon fluffing it to add height. Finish the sandwich by spreading a generous amount of the aioli on the top layer of rye and top the sandwich with the bread. Add two tooth picks to hold the sandwich together while cutting in half diagonally. 34 | Folsom Lake Entertainer
Gentle Fennel: Pickling fennel cuts the strong flavor of licorice.
Anise Aioli: This can be made a day ahead and stored in the refrigerator. Ingredients: 1/2 cup good mayonnaise 1-1/2 teaspoons ground fennel seed Dash of white pepper to taste Directions: Whisk all ingredients in a small bowl until well blended.
Quick Pickled Shaved Fennel: Make this just before assembly of the sandwich so the pickling does not over power the fennel flavor. Ingredients: 1/4 cup apple cider vinegar 2 teaspoons sugar 1/2 teaspoon kosher salt 1/2 a large bulb thinly sliced fennel (mandolin works great for slicing) Directions: Into a medium mixing bowl, add the vinegar, sugar and salt whisk until blended. Add the thin sliced the fennel and toss to coat the fennel.
Slow Baked Salmon Ingredients: 1/2 pound salmon fillet 1 tablespoon extra virgin olive oil Salt and fresh cracked black pepper to taste Directions: Preheat oven to 250 degrees. Line a rimmed baking sheet with aluminum foil. Salt and pepper the salmon, then brush with 1 tablespoon extra virgin olive oil. No need to scale the salmon because you won’t be eating the skin. Place salmon fillet skin side down on lined baking sheet. Bake salmon until just opaque in center about 20 minutes. Simply Seared Potato Ingredients: 1 russet potato (washed) 1 tablespoon extra virgin olive oil Directions: Wash the potato and using a fork, poke three sets of holes in the skin on one side. Place t potato on a microwave safe dish and microwave “bake” the potato until done. Let it cool. Once cool, slice the potato into eight sections equal in thickness. Discard the ends. Heat a skillet over medium-high heat (dry). Brush both sides of the potato slices with the olive oil and cook each side until golden. Citrus-Apple Vinaigrette Ingredients: 3 tablespoons fresh orange juice 2 1/2 teaspoons extra virgin olive oil 2 teaspoons honey 1 teaspoon apple cider vinegar 1 teaspoon Dijon mustard 1/4 teaspoon fresh lemon zest White pepper to taste Directions: In a small mixing bowl whisk all the above ingredients until well blended.
salubrious Salmon Salad: Reap the health benefits of salmon coupled with fennel.
Salmon and Fennel Salad with Seared Potato and Citrus Apple Vinaigrette Ingredients: 2 cups arugula 1/2 cup thin shaved fennel 1 blood orange (peeled and segmented) 1 granny smith apple (cored cut in quarters and 1 quarter thin shaved) Fresh lemon zest for garnish Directions: In a medium bowl add 1 tablespoon of the vinaigrette to the arugula and mix to coat all leaves. Place about 1/4 of the dressed arugula on the plate. With a fork, chunk up the Slow Baked Salm-
on (recipe at left) and add it to the arugula. Add a couple slices of the apple, then the blood orange and the fennel ribbons. Drizzle 1 tablespoon of the citrus apple dressing over the salmon salad and lemon zest to taste. For the potatoes, repeat the process with the arugula and stack the potatoes as pictured (recipe at left). Drizzle with some of the Citrus-Apple Vinaigrette (recipe at left) and serve. This salad pairs well with: Riesling or Pinot Grigio.
Continued Next Page March 2016 | 35
â– cooking
How the cookie crumbles: The dryness of biscotti makes it perfect for dipping in coffee.
Anise Biscotti Yield: 48 cookies | Prep 20 minutes | Cook 35 minutes Preheat oven to 350 degrees. Ingredients: 3 eggs 2 -1/2 teaspoons of anise extract 1 teaspoon vanilla extract 3/4 cup of sugar Pinch of salt 1 1/2 cups all-purpose flour 1/4 cup cornstarch 3/4 cup sliced almonds 1/2 teaspoon baking powder Directions: Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix. Remove the whipped eggs from the mixer and sift over the flour mixture 36 | Folsom Lake Entertainer
in three additions, folding it in after each addition with a rubber spatula. The batter will lose most of its air and become rather stiff. Add the sliced almonds and fold in. Remove the dough to a floured surface and separate the dough into cigar shaped loafs about 2-inches wide by 1-inch thick. Place them on a baking sheet lined with parchment paper. Bake the logs about 20 minutes, until they have risen and are golden. Remove them from the oven and place the logs on a cutting board. Using a sharp serrated knife, slice the logs diagonally 1/2-inch thick. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes (turning them over at the halfway mark) until they color lightly on the cut surfaces. Biscotti can be stored for up to one month in an air tight container. ★
■ wine column
Move over Napa, Lodi becoming wine-making capital, touring destination
W
By Erik Loigom, wine columnist
ith more than 85 wineries in Lodi, it’s a must place to plan your next wine experience. Wine Enthusiast named it the 2015 Wine Region of the Year. A number of wineries have built establishments that are comparable to the best found in Napa Valley and producing excellent quality wines. One such property is Oak Farm Vineyards located at the end of DeVries Road, Lodi. It was home to William DeVries and his wife Cornelia Crowe. William purchased the property in 1860, and at the time, the area was called “Elkhorn Township,” DeVries was a well wheat farmer and raised cattle, he even became Justice of the Peace and was responsible for enforcing the law. The ranch was known throughout the San Joaquin Valley as one of the most magnificent and beautiful pieces of property within the state. DeVries was an enthusiastic lover of trees, particularly of oaks.
The property has been largely renovated with great attention to its heritage. The facility can host private events, weddings and is an excellent venue for a corporate retreat. ★
Oak Farm Vineyards
Where: 23627 Devries Road, Lodi contact:209-365-6565
www.oakfarmvineyards.com
Wine tasting event WHen: 5:30-8 p.m. March 11 Where: UnWined Restaurant
915 Sutter St., Folsom
Contact:916-357-5500
unwinedonsutter.com
Today, many of the property’s enormous oaks still stand on their 70-acre property. Varietals grown on the property include: Sauvignon Blanc, Chardonnay, Verdelho, Malbec, Cabernet Sauvignon, Zinfandel, Primitivo, Petite Sirah, Petite Verdot, Sangiovese and Barbera. The tasting room is open daily from 11 a.m. to 5 p.m. March 2016 | 37
■ Entertainment
Island of Black and White blends reggae, funk and blues bringing a unique sound to local venues with a rigorous performance schedule
B
One of these kids is doing his own thing: Island of Black and White serves up their unique sonic cocktail of reggae, funk and acoustic blues rhythms at Hop House.
By Matt kramer | Photo is courtesy
lending elements of funk, reggae, and acoustic bar rock is risky. A band juggling these elements can easily slip into sounding like a Sublime-esque rip off, or yet another generic sounding blues rock band repeating a tried and tired formula. El Dorado Hills’ band Island of Black and White is neither of these. Blending elements of 1960s-style keyboard sounds ala the Animals, and funky reggae rhythms with soulful and original
What’s the story behind the name? Haislet: “The name Island of Black and White comes from an old Celtic tale at the end of the first millennium. Mael Duin and his crew sail and come upon an island of black-and-white sheep. The men observed the sheep changing color, black to white and white to black, anytime they would jump over a fence that divided the island. The men did not board the island for fear of changing colors. It is sort of the Celtic version of the Yin-Yang.” Alwareeth: “It’s like the balance of life. Chris chose the name in high school when he started the band and it sort of stuck.” What do you most enjoy about performing music? Haislet: “The music. Just playing the music is invigorating. I have always loved everything about music, and always found it easy to express myself creatively through music.” Alwareeth: “We have a blast on stage! We get to be ourselves, and share our passion with our friends and fans. The
38 | Folsom Lake Entertainer
blues sounds, Island of Black and White successfully creates a tantric sound exchange between listener and musician, creating music best fully experienced live. The Folsom Entertainer fielded questions to Chris Haislet (lead vocals, acoustic guitar, keys, organ and more), Nawal Alwareeth (drummer and backing vocals), Timmy Picchi (bass and backing vocals), Patrick Piccki (percussion and backing vocals), and Brandon “Dickey” Dickinson (guitars and pedal steel) to find out what makes this foothills band rock.
best part about performing music is seeing others enjoy it.” Timmy Picchi: “The most enjoyable part of playing a live show is interacting with your band mates and the crowd. It’s like everyone in the room is in the same conversation without talking to each other.” Patrick Picchi: “I enjoy how music can bring people together. The fact that I get to share the stage with some of my closest friends on a daily basis makes it that much sweeter.” Dickinson: “That cyclic sharing of energy from the band to the crowd and back again. When the band is on and the crowd is into it, the energy levels in the room can reach unbelievable heights. It’s the mystery ingredient that can turn a good show into an unforgettable show. Being able to affect people in that way is a tremendous feeling, and highly addictive.” Where do you draw inspiration for your lyrics and what goes into the songwriting process? Haislet: “Life is our inspiration.”
Alwareeth: “Sometimes Chris will have a melody stuck in his head for years before it becomes a song. Chris writes most of the music, and often lyrics as well. Other times we may have lyrics that need music. The rest is a collaborative effort. And then we play the songs. Our songs evolve every day into something new.” What are some of your musical influences?
Haislet: “I started playing piano before I can remember. Dad was a funk, disco and R&B lover and mom listened to just about everything across the globe, which both impacted and carved my roots in music.” Dickinson: “Greg Leisz, Blake Mills, Howlin’ Wolf, Lucinda Williams, Binary Star, Tom Petty and the Heartbreakers.” Patrick Picchi: “It sounds cliché, but truly everything influences me in some way. There is too much out there to just pick a few. I grew up listening to the oldies — a lot of Motown stuff, really. To this day I can’t get enough of the Motown grooves down.” ★
Island of Black and White will perform 4-8 p.m. March 25 at Red Hawk Casino. The band plays at venues around El Dorado Hills, Folsom, Sacramento and Placerville, such as Torch Club, Palms Playhouse, Hotel Utah and more. Playing around 300 shows a year, the band averages about four performances on any given week. Island of Black and White is currently in the process of recording a new album. Hear the band at www.soundcloud. com/islandofblackandwhite. More information along with their calendar can be found at www.islandofblackandwhite. com and on Facebook at www.facebook. com/islandofblackandwhite.
comedy UpcomingLive
â– Entertainment
shows
Tommy T’s
12401 Folsom Blvd., Rancho Cordova. Tickets available at tommytsrancho.com or call 916-608-2233 7:30 p.m. March 3 7:30 and 9:45 p.m. March 4 7 and 9:45 p.m. March 5
Rodney Perry
7:30 p.m. March 10
Gary Conrad
7:30 and 9:45 p.m. March 11 7 and 9:45 p.m. March 12 7 p.m. March 13
Luenell
Rodney Perry
Willie Barcena
9:45 p.m. Mar 18 7 and 9:45 p.m. March 19 7 p.m. March 20
Willie Barcena 7:30 p.m. Mar 25 7 p.m. March 26
Shane Murphy & Friends
Luenell
Visit www.folsomlakesymphony.com or call 916-608-6888 for ticket information March 2016 | 39
■ Entertainment
UpcomingLive shows
Jackson Rancheria Casino Resort 12222 New York Ranch Road, Jackson. Tickets available at jacksoncasino.com. 7 p.m. March 4
7 p.m. March 26
Kory Gibbs
GKO6
Aaron Lewis
7 p.m. April 8
15-year-old rock-and-blues guitarist 7 p.m. March 24 Country
Global Knock-Out 6, mixed martial arts fighting competition
Blackberry Smoke, Holding All The Roses Tour Country
Kory Gibbs
Hard Rock Hotel & Casino Lake Tahoe Vinyl Lake tahoe 50 Highway 50, Stateline, NV. Tickets available at hardrockcasinolaketahoe.com/events-entertainment. 9 p.m. March 5
This Charming Band Aaron Lewis
Roots and world music/rock and roll band from Northern California 9 p.m. March 11
Bazooka Zoo
Space rock and psychedelic funk musical collective based out of Nevada. 9 p.m. March 12
Green Today
Green Day tribute band
9 p.m. March
Hunter and the Dirty Jacks Blues-infused rock and roll 9 p.m. March 19
Zoo Station – The Complete U2 Experience U2 tribute band
9 p.m. March 26
Joy and Madness
Nine-piece soul and funk explosion
Bazooka Zoo Bazooka Zoo
Zoo Station – The Complete U2 Experience 40 | Folsom Lake Entertainer
Lavish Green
The Wiz Kid
Red Hawk casino
1 Red Hawk Parkway, Placerville. Tickets available at www.redhawkcasino.com. 4-8 p.m. March 4
4-8 p.m. March 18
AC Myles
Random Strangers
9:30 p.m. -1:30 a.m. March 4
9:30 p.m. - 1:30 a.m. March 18
Blues, country
Motown, R & B
Blues, classic rock
Shane Dwight
Country, roots-rock, R&B, blues
Nathan Owens Band
10 p.m. - 2 a.m. March 5
10 p.m. - 2 a.m. March 19
‘70s-‘80s dance hits
Today’s hits
Big Bad Boogie Rock
The Wiz Kid
1-4 p.m. March 6
1- 4 p.m. March 20
Country
Country
Tiffany Lorraine
Colleen Heauser
4-8 p.m. March 11
4-8 p.m. March 25
Soul, folk
Reggae, classic rock
Hannah Jane Kyle
9:30 p.m. - 1:30 a.m. March 25
Latin, classic rock, top 40
Ultimate ‘80s new wave show
The Spazmatics
10 p.m. - 2 p.m. March 12
10 p.m. - 2 a.m. March 26
Latin, classic rock, top 40
Country
Fresh
Branded
1-4 p.m. March 13
1-4 p.m. March 27
Country
Country
Westbound 50
Hannah Jane Kyle
Island of Black & White
9:30 p.m. - 1:30 a.m. March 11
Fresh
Buck Ford
Buck Ford
Shane Dwight March 2016 | 41
â– Entertainment
The Mystic’s dream 42 | Folsom Lake Entertainer
Celtic superstar Loreena McKennit brings her Trio to the Harris Center in a rare performance By Matthew Whitley | Photos courtesy
World renowned Celtic singer, Loreena McKennit, will be bringing her beloved and highly acclaimed world music to Folsom. The Canadian singer, who has sold more than 14 million albums and toured four continents, will be performing a special trio performance with guitarist, Brian Hughes and cellist, Caroline Lavelle, to celebrate the musical history of the Celts and the writings of literary masters such as Keats and Tennyson. During the sold-out March 17 performance at the Harris Center, they will be performing songs from their album, “Troubadours on the Rhine,” which has been re-released on a rare vinyl edition. In addition to her music, McKennit is also the founder of her own music label, Quinlan Road, has won two Juno awards, a Grammy nomination and a Billboard International Achievement Award, and has performed for the Queen of England. ★
The Entertainer recently caught up with Loreena McKinnett and asked her to share a bit about her American tour. I read that you’re driving from show to show? “Yes, part of the parameters of this tour is that we drive only three or four hours a day ... very old school. It’s all a very hands-on, hit-the-ground type of experience.” Now was this just because you wanted to see America? “There are two reasons. One, we hadn’t toured since 2007 and because the whole world is changing and the music industry is changing, I didn’t feel comfortable with us going out with the whole big band and all the infrastructure with that. So, while the people like the big band music, I thought to do the more intimate pieces as they were missing in some of my stories and travels behind the songs, which I’m reluctant to do when the band is waiting.” As a teen growing up in the ‘70s, what made you attracted to the traditional Celtic music as opposed to wanting to be the next Stevie Nicks? “Well, first of all, I was growing up in a small town in Manitoba and half of the community was Mennonite orientation. While there was a lot of music, it was quite conservative. The music that I was exposed to was more the folk music like Peter Paul and Mary, Leonard Cohen, Joni Mitchell. Then there was one evening, I was invited over to dinner with another student to a teacher’s house and she had some baroque music playing and I thought, ‘Wow! There is something about this modality I really like.’ It was only in later years that I realized there is a wonderful influence or origins of some of these Celtic, and influences in the baroque music. Then I moved to Winnipeg at grade 12 and joined a folk club in the city. Some of them were from Scotland, England and Ireland, and the people would bring some of the vinyl recordings and we would learn new pieces together and that’s when I got introduced to the Celtic music. I became very, very smitten by it even though many of my peers were into the rock music and such— I was more into the folk and Celtic music.”
“
It was only in later years that I realized there is a wonderful influence or origins of some of these Celtic ...”
There’s such a wide influence of sound on the different records, I always assumed Celts were just in Ireland. “Oh it’s much, much bigger. The Celtic culture varies from area to area around Europe, mostly due to Roman influence. But the Romans never made it to Ireland, so there you will find Celtic culture in the old way, which is the old Celtic way of singing, which is a cappella and quite highly ornamented. I think people would actually hear some Indian eastern aspect to it.” Continued Next Page March 2016 | 43
Now you’ve obviously done literary influenced recordings: The Lady of Shallot, the writings Shakespeare, Tennyson and Dante. What is it about that kind of writing in those poems that draw you? “I think my music comes about through various influences. I don’t think my lyric writing is, and I appreciate the work of very accomplished classical writers. It’s like a nod to the oral tradition. I like to blend various instrumentals into my story telling.” What musicians really inspired you growing up? “Initially it was like Joni Mitchell and Simon and Garfunkel and when I became exposed to Celtic music it was actually various bands and British bands, but I always loved Tom Waits, and then further down the line, Peter Gabriel.” You know, creating your own record label and doing your music, that sort of set the tone for what has become the norm now. Do you think you made the wisest choice doing that, are you glad you did that? “Very much so. I wasn’t expert in it, but I knew what I didn’t want and by eliminating certain things and that put me on a path of self-management. As my career started to take off [Warner executives] said that you would realize even more success if you had a certain kind of manager. So they kept trying to set me up with different managers — kind of like blind dates. I have come to the conclusion that maybe I am just not manageable and maybe or maybe not my career would have been bigger had I a traditional manager, but to me, the important thing to me is I have been on my terms and my own time, and along my own values.”
“
... I appreciate the work of very accomplished classical writers. It’s like a nod to the oral tradition.”
44 | Folsom Lake Entertainer
Do you think that’s why you have succeeded where so many other singers that failed? “Possibly, I don’t you know without examining each situation. But for me, being exposed to my father’s business certainly gave me knowledge of what certain structures had to be, but you do have to be prepared to work hard.” So what have you got planned for Folsom and the people who are coming out to the Harris center to see you? “Well, performances of more intimate material and focus of the Irish coming into America and more stories behind the travels and what has inspired my work. I do look forward to meeting people. It’s probably one of the most gratifying things I find in this career path.” ★
■ Amador Dining
Charm meets elegance at Hotel Sutter Enchanting historical landmark, plus great food By Penne Usher
I
stopped by Hotel Sutter on a recent trip to Sutter Creek. I was looking for a nice lunch and the place looked inviting. I stepped into the charming entryway of the Hotel, located in the heart of downtown Sutter Creek and felt immediately welcome. The hotel was established in 1858 and offers 21 rooms, each appointed with stylish décor.
Hotel Sutter Where:53 Main St., Sutter Creek Contact: (209) 267-0242
www.hotelsutter.com
There are also suites available with flat-screen TVs and private bathrooms. But I was there for the food. The on-site restaurant serves fresh, farmhouse flavors seven days a week. All produce and meat is sourced locally and sustainably for a truly unique dining experience. The lobby bar offers handcrafted cocktails, a large wine selection and boasts serving “the coldest beer in Amador County.” The menu doesn’t go over-the-top with too many selections. It offers something for just about everyone from a grilled steak sandwich to the Hotel California vegetarian sandwich.
steak sandwich — a New York steak with crispy onion strings, green leaf lettuce, tomato and red onion served on ciabatta bread. It was a feast fit for two served with crispy fries. I was amazed at how tender the steak was and it was good perfectly to my requested medium rare.
On the rainy day I visited, I seriously considered diving into the “famous” chicken pot pie.
I spent a few minutes and checked out the dinner menu. Hmm, drunken chicken, salmon wellington, braised lamb shank and an eggplant dish are just of few of the standouts.
I seldom eat red meat, but when I do I want a darn-good slab of the stuff. This place delivered. I opted for the grilled
I’m looking forward to my next trip to Sutter Creek, I may just have to have the chicken potpie after all. ★ March 2016 | 45
■ Amador arts
Howard Rees:
Former Ford J race car designer now Gold Country’s treasured artist
A
By Shari L. Schreiber fter a legendary career at Ford Motor Company and Mattel Toy Company, Howard Rees recognized his favorite place was at the end of a paint brush, whether it be in his studio in the California Gold Country, or capturing a scene in a European Village.
Attending the Art Center College of Design in Los Angeles, Rees earned his Bachelor in Fine Arts Degree in 1964, specializing in industrial design. Howard accepted a position with Ford Motor Company designing some of the first Mustangs. When asked “What was your favorite project at Ford” his joyful response was, “The most exciting one was the J Car, the race car. I really loved that project, and right below that would have been the Mustang studio, where I worked on the ’67, ’68, and ’69 lines.” Never thinking he would ever leave Ford, he visited California. While he was there, Mattel Toy Company stole him away from the Michigan weather. At Mattel he designed 12 of the original “Red Line” Hot Wheels cars (his bestloved, the Cockney Cab), and designed the limousine and dune buggy for the Barbie and Ken sensation.
46 | Folsom Lake Entertainer
Howard Rees Website: www.howardreesartist.com address: 8317 Main Street Mokelumne Hill Gallery contact: 209-286-1387 www.gallerypetroglyphe.com
Works of art: Howard Rees work, from left, Lily Pads, Dartmouth Harbor and Spring Sky, on display at Petroglyphe Gallery. Top: The Ford J car.
“I was only the second full-time designer (Ira Gilford the first one). The process then was much more involved. They used to do large wooden models and then scaled them down,” he said. The models were created from his artist renderings. Every year he attends a convention for Hot Wheels on a celebrity status, signing autographs on prints of the series he designed. The crowd gets a chance to visit with him, enjoy his wit, and observe some of the humorous paintings he completes for a delightful presentation at each event. During his time with Ford and Mattel, he would spend his lunch break painting. An art gallery in Redondo Beach started selling his art work. With his gallery success, in 1975 Howard gave up the corporate world for the paint brush. He chose to focus totally on his love of painting. Since that time, he has developed his career as a full-time artist here in Gold Country. Working for Ford, he spent a year in England. During his assignment there, he became intrigued with the “Old World” atmosphere still present in his paintings today. His subject matter extends to Americana, local Gold Country scenes, intimate European street studies, magnificent vistas, still life, and abstract. He paints with equal proficiency in watercolor, oil, and mixed-media, loving the unique challenges each medium presents. One of his favored painting environments is plein air. “I love to plein air paint. All the answers are right there. The colors are there, the subtle tones, and shadows,” he shares with his students.
Works of art: Howard Rees work, Sunlit Rocks, is on display at Petroglyphe Gallery.
He has conducted fun-filled, informative workshops and plein air classes throughout the United States and Europe. In addition to his workshops, Howard has produced three instructional DVDs, “What I Have Learned about Painting with Watercolor,” “Painting From Photographs,” and “What I Have Learned About Painting With Oils.” Howard Rees’ fine art is displayed at Petroglyphe Gallery in Mokelumne Hill. ★
March 2016 | 47
■ amador Wine
DK Cellars
O
Summer fun and age-worth wines By Aaron Darling | Photos Courtesy
wners Dave and Kim Pratt (the DK in DK Cellars) decided in the early 2000s that they had something unique to offer the wine community and by 2005 had purchased a vineyard and built their own winery from the bare ground up. They wanted to focus on wines that age well. Dave told the Entertainer that there are a lot of great new wines hitting the market, especially from the foothills of California, but age-worthy wine is a difficult art and a rare thing. “There’s no hurrying a good Bordeaux. Our game plan was to release wines that were in the barrel, in the bottle, for three or four years, and then also make a wine that would be age-worthy so you can drink it in 20 or 25 years, because we really enjoy the older wines,” he said. Displaying her wide range of talents, Kim Pratt served as general contractor in the building of their tasting room which opened Mother’s Day weekend in 2005. The property, originally, had no structures on it and the Pratts were able to design and build a custom winery. DK Cellars has 12 varieties of wine, but their flagships are their age-worthy Cabernet, Bordeaux and Merlot. After
48 | Folsom Lake Entertainer
winning the prestigious Frank Herbert Award in El Dorado County, they went on to take Best in Region at the State Fair. Dave said one of his passions is blending. He takes from his best wines to create his blends rather than the dregs of the last batch. White Semillon and Rattler-Red Cabernet are his two most popular, the latter having been named by his son, Mitch, in the eighthgrade.
DK Cellars
The majority of events Where: 7380 Vineyard View Drive, Fair Play at DK take place in Hours: 11 a.m. - 5 p.m. spring and summer, May Thursday – Monday. through October. They contact: 530-620-1132 have a Spring Banquet, dkcellars.com participate in the Fairplay Wine Festival, host music events throughout and, at the end of the season, have a good ol’ barbecue campout. ★
March 2016 | 49
■ amador Wine
Tip your glass to Amador wine, culinary festival
O
Submitted to the entertainer
Amador Four Fires When: 11 a.m.-4 p.m. May 7 from Where: Amador County Fair-
grounds,18621 Sherwood St., Plymouth Tickets: $75 in advance (via online purchase) and $85 at the door. VIP tickets are $125 in advance and $155 at the door and include a souvenir glass. Designated driver tickets are $60 in advance, $70 at the door. purchase tickets at www.amadorfourfires.com. information: 209-418-5707
ffering a total sensory immersion into four distinct wine-growing regions, the second annual Amador Four Fires festival, slated for May 7, is an event like no other. As such, attendees are encouraged to devise a game plan designed to fully embrace this unique experience, which showcases Amador’s rich wine and culinary offerings. “Strategizing with your crew is actually part of the event’s appeal as you are all discovering the four regions together, ” festival founder Deirdre Mueller explained. At first blush, attendees may feel at bit overwhelmed by all the choices, but never fear, Mueller has provided some insider tips for navigating the event with ease. Program 101: Mueller suggests starting with an attendee’s best friend, the festival map and program. “Do a quick study of the offerings and select the cooking demonstrations and seminars you want to attend,” Mueller said. Using this as “dots” to connect, she suggests exploring each tasting region in between, pairing the region with the demonstration or seminar you want to attend. Italy, Iberia, France or Heritage California? The four-region concept is what distinguishes the Amador Four Fires festival.
50 | Folsom Lake Entertainer
“This event celebrates the distinct regions that inspire our county’s chefs, winemakers and winegrowers,” Mueller explained. “The wines are separated by region so attendees can taste them side-by-side. People love how intimate the experience is.”
“They love sharing tips,” Mueller said.
Participants will sample wines and perfectly paired dishes while chatting with the winemakers and chefs themselves. Some folks hop from winery to winery within a region, others pick a varietal, like Barbera in the Italian region, and make taste comparisons.
“For example, attend the Olive Oil: Virgins and Extras seminar before sampling the olive oils at the festival and you’ll have a deeper understanding of what you are tasting,” Mueller explained.
Attention shoppers! Mueller advises attendees shop early to avoid the endof-the day rush. Check out the local purveyors of olive oils, cooking sauces, candies and more. But don’t miss the wines available for sale as there are some great values, plus shoppers receive a free tote with the purchase of four or more of their favorite wines. The staff will be happy to set side attendees’ wine purchases for pick up at the event’s conclusion. Get Cookin’: From grilled lamb and simmering paellas to whole pigs and seared fish, open flame cuisine is a hallmark of this event. Attend a cooking demonstration, sample the delicious results, and then query the chef.
Sensational Seminars: The festival’s engaging seminars are a great way to gain knowledge and then put it into action in the next region.
Attendees should also stop by the Sensory Station to hone taste and smell that will assist them in picking out the subtle notes of the four distinct wine regions. Soak up the Experience: Mueller suggests that attendees take time to relax. Take a seat in the shade; browse artwork and listen to live music provided by a winemaker who doubles as a musician. “It’s always a good idea to slow down and refresh your senses before diving back into the rich foods and wines of the festival,” Mueller said. The event takes place at the historic, spacious Amador County Fairgrounds. Proceeds from Amador Four Fires benefit the nonprofit Amador County Fair Foundation and their “farm to future” mandate to revitalize the county’s beloved fairgrounds as a year-round event venue. ★
A Sweet little gift boutique that caters to our visitors and local community to find that unique gift.
14191 Main Street Amador City, CA 95601
(916) 798-5648 Hours: Thursday - Sunday 10am - 5pm
Make it Your Next Getaway! Art Galleries, Antiques and Boutiques Wine Tasting, Restaurants and Charming Inns Just 30 minutes from Folsom
(Hwy 50 E to Latrobe Rd. to 16 E to 49 S)
www.suttercreek.org March 2016 | 51
■ Amador wine
The vintners next door Bray vineyards uses a less-fuss approach to making wine By Aaron Darling | Photos are courtesy
Bray Vineyards Winery Hours: 11 a.m. - 4 p.m. Monday - Friday, 10 a.m. - 5 p.m. on the weekends where: 10590 Shenandoah Road, Plymouth contact: (209) 245-6023 www.brayvineyards.com
I
n 2004 John Hoddy took over winemaking at a small, family vineyard. He started as a home winemaker, part of a group, who made wine from grapes they bought in El Dorado County. He played and tinkered until he had his process nailed down; a process in which he decided that minimal intervention was best. He found his best results, he said, when he “let the grapes speak for themselves.” The Bray family started their vineyard in 1996 in the fabled Shenandoah Valley and in 2004, while looking to open their winery, they turned to their friend John. The winery is a small operation; only about 2,600 cases a year with 20 different wines. They grow their own grapes, take a minimalist approach to allow the fruit to stand on its own and keep a close attention to detail. By keeping a low production, they are able to focus on perfecting what they do release. Among their release is a French Alicante Bouschet, a Portuguese Ferdello, a Spanish Tempranillo and a special Rosé made from Barbera. The drive up to the winery is lined with 172 olive trees from which they press 15 different, unique varieties, making their own extra virgin olive oil. This year Bray Vineyards will be participating in the region’s Behind the Cellar Door, Crush, and the Barbera Festival while focusing the rest of their outward efforts on their prized and valued wine club. ★
52 | Folsom Lake Entertainer
■ Real Estate
Folsom Lake rising: A kayaker and stand-up paddle boarder make their way across Folsom Lake.
File photo
Folsom Lake and real estate: On the rise By Pat Quan
I
talk to a lot of people about real estate in Folsom.
Sellers want to know the best time to put their home on the market. Buyers, from first-time buyers to relocation buyers, want to know when is the best time to buy. They look to me as their trusted real estate business partner that can provide relevant real estate information. When I ask buyers why they want to move to Folsom or sellers why they love Folsom, one common answer is the outdoor recreation. People just love Folsom Lake and the 36 miles of paved pedestrian and bike trails.
Folsom Lake is in Placer, El Dorado and Sacramento County and is formed by Folsom Dam. It is part of the Folsom Lake State Recreation Area that is managed by the California Department of Parks and Recreation. During the recent drought, as the water level dropped, remnants of a little town appeared after being submerged under Folsom Lake for decades. It was quite fascinating as people walked out to see the sights. The lake is only one factor in this Folsom real estate market. It is currently a seller’s market. With less than two months of inventory, homes can sell fast. Buyers feel that there are not many homes to choose from.
January Folsom by the numbers Homes Sold: 47 Avg Sales Price: $456,101 (up from
Buyers need to be ready when they decide to buy a home. Know what’s important to you and your family in your next home. Get pre-approved for a loan. Know your budget. Visit neighborhoods. Ask a lot of questions.
last year) Folsom Lake provides wonderful Avg Price per Sq Ft: $229 recreation opportunities to this comAvg percentage Sales Price vs. munity. It stirs up images of being Listing Price: 99.3% on the lake on a hot summer day. Or Sellers need to plan to put their a morning kayak ride. A romantic home on the market. It’s never too sunset dinner. An exhilarating swim. early to plan. A common question A jog or bicycle ride along the banks. Or my favorite: A I get is related to what to do to get their home ready for run with my dog. market.
When the water level was so low, as Realtors, we joked around wondering if it was misleading to say that a home had a “lake view” when no lake really existed. But those spectacular views are coming back. The mighty Folsom Lake has risen once again. According the California Department of Water Resources, as of Valentine’s Day, the lake was at 63 percent of total capacity (up from 25 percent on Jan. 1, 2016).
Buying or selling a home can be stressful. With proper planning and a good Realtor (Luckily, I know a really good one ...), you can smoothly get to your next stage in life. For more tips on how to successfully navigate the real estate purchase, or suggestions on Folsom topics, please contact me. Contact Pat Quan at pquan@cbnorcal.com or (916) 812-4341. Source of bike trails: City of Folsom – Fast Facts Summary. Real estate statistics source: Metrolist as of 2/15/16. Folsom Lake facts from Wikipedia, https://en.wikipedia.org/wiki/Folsom_Lake March 2016 | 53
■ Real Estate
This is the life: This custom two-story home is built on .67 acres and has 4,380 square feet of gracious living space.
hot property
Entertain with style
A
By Art Garcia | Photos courtesy
Hot property Where: 4086 Errante Drive,
el dorado hills Price: $1,295,000. Information: for information or to arrange a personal tour, contact Pat Seide at (916) 712-1617 or (916) 9413006. Email her atpatricia.seide@ cbnorcal.com
gated court invites you to enter this remodeled custom two-story home on a large lot backing to a greenbelt in the gated community of Serrano in El Dorado Hills. The home is on .67 acres and has 4,380 square feet of gracious living.
The custom two story home has tall ceilings and an open floor plan designed for entertaining. Several rooms have crown molding and unique coved lighting. “Gleaming wide-plank hardwood floors grace the great room with its majestic wall of entertainment cabinetry, stone fireplace and towering windows with views of the greenbelt,” said listing agent Pat Seide of Coldwell Banker Residential Brokerage in El Dorado Hills. Enjoy creating culinary delights in the chef ’s kitchen overlooking the great room through an arched wall supported by detailed millwork columns. “Travertine floors complement gorgeous polished marble and slab granite with both bisque and dark wood custom cabinetry on the dining bar,” said Seide. “High-end appliances include a large professional range,” she added.
54 | Folsom Lake Entertainer
Take the plunge: Enjoy a dip in the pool after a long day, surrounded by trees for privacy.
“Wake up to breakfast in a sunlight-infused nook with comfortable banquette seating and room for a large table. A door leads to the outside overlooking the pool and secluded rear yard.” Entertain in the charming dining room, with honed marble, tall ceilings, a stunning chandelier and a wall of buffet cabinetry. Adjacent to the dining room is a butler’s pantry with a wine captain and upper leaded-glass cabinet doors. A library with a boxed beam ceiling adds a distinctive touch, with its built-in refrigerator and media center with bookshelves. Family and guests will enjoy the spacious bedrooms and remodeled bathrooms, as well as a separate lounge room for watching television, playing games or reading. The master suite with a sitting area leads to a bath with graceful arched walls. Master bedroom and bath share a dual-sided fireplace. Luxuriate in your own jetted spa tub designed for the utmost in relaxation. Marble and stone abound with two separate vanities, a gracious walk-in shower, two walk-in closets and heated floors. “End the day with a glass of wine by taking the steps past the lush green recently landscaped yard and watching the sunset by the LED lighted pool and spa with rock waterfall, surrounded by extensive patio stone work. ★
Let me entertain you: This home’s open floor plan is designed for entertaining. March 2016 | 55
Marchcalendar of events Tuesday, March 1
“Rumpelstiltskin” presented by California Theatre Center 1 and 3 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $9-$15. Info: (916) 608-6888,harriscenter. net.
Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.
Wednesday, March 2
TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com. Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Suite 200, Folsom. Info: (916) 358-9645, lockdownbrewingcompany.com.
Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and oldtime style. Info: (916) 984-3020, facebook. com/nicholsonmusicafe.
Friday, March 4
Escanaba In da Moonlight 6 p.m. March 4 and 15, 7 p.m. March 10 and 17; and 8 p.m. March 4- 5, 11- 12, 18-20; at Sutter Street Theater, 717 Sutter St., Folsom. Tickets: $15-$23. Info: (916) 353-1001, sutterstreettheatre.com.
Saturday, March 5
Escanaba in Da Moonlight at Sutter Street Theater. See March 4 listing.
Wednesday, March 9 Friday, March 11 An Evening with Keb’ Mo’ presented by Partners of Harris Center, Carrera Productions 8 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $40-49 general, $60 premium. Info: (916) 608-6888,harriscenter.net.
TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com. Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Suite 200, Folsom. Info: (916) 358-9645, lockdownbrewingcompany.com.
Pippi Longstocking, a musical 1 p.m. March 5, 6, 12, 13, 19, 20 at Sutter Street Theatere, 717 Sutter St., Folsom. Tickets: $13-$17. Info: (916) 353-1001, sutterstreettheatre.com.
Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and oldtime style. Info: (916) 984-3020, facebook. com/nicholsonmusicafe.
Tuesday, March 8
HAPA at 7:30 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $19-$35 general, $39 premium, $12 students. Info: (916) 608-6888,harriscenter.net.
Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com. 56 | Folsom Lake Entertainer
Thursday, March 10
GRITS AND GLAMOUR TOUR:LORRIE MORGAN AND PAM TILLIS 8 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $39$80; Premium $100 . Info: (916) 608-6888,harriscenter.net.
Saturday, March 12
An Irish Hooley with Slugger O’Toole at 8 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $19-$34 general, $39 premium, $12 students. Info: (916) 608-6888,harriscenter.net. Folsom Old Tyme Radio Show at 4 p.m. at Sutter Street Theatre, 717 Sutter St. in Folsom. Tickets: $10. Info: (916) 353-1001, sutterstreettheatre.com. Cameron Park Concert Series – Briefcase Full of Blues , a Blues Brothers tribute show. Rendition of the legendary characters of Joliet Jake (John Belushi) and Elwood Blues (Dan Aykroyd): the Blues Brothers. Doors open at 6 p.m. show starts at 7 p.m. March 12 at Cameron Park Community Center; 2502 Country Club Dr., Cameron Park. Pre-order tickets for $15 each, 2 for $28. Or buy tickets at the door for $17 each. Tickets are available at District Office, Cameron Park Bel Air, Shingle Springs/ Cameron Park Chamber Office and at www.showclix.com. Info: (530) 677-2231.
A NIGHT IN VENICE presented by Sacramento Baroque Soloists 7:30 pm at Harris Center, 10 College Parkway in Folsom. Tickets: $20-$25 Info: (916) 608-6888,harriscenter.net.
Sunday, March 13
Polish Baltic Philharmonic Orchestra at 2 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $35-$55 general, $65 premium, $25 student. Info: (916) 608-6888,harriscenter.net. AN ACOUSTIC EVENING WITH Courtesy JOHN HIATT 7:30 p.m. Harris Center, 10 College Parkway in Folsom. Tickets: $35-$45; Premium $55. Info: (916) 608-6888,harriscenter.net.
Tuesday, March 15
Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.
Wednesday, March 16 TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.
Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Ste 200, Folsom. Info: (916) 358-9645, lockdownbrewingcompany.com. Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and Oldtime style. Info: (916) 984-3020, facebook. com/nicholsonmusicafe.
Marchcalendar of events Local Singer Songwriter Cynthia Renee “Cyn” returns to the Folsom Historic District with guitarist Chris K at UnWined, 915 Sutter Street in Folsom. Live music will be from 6:30 to 9:30 p.m. Info: visit www.cynsinger. com or call 916-357-5500.
Thursday, March 17
Local Singer Songwriter Cynthia Renee “Cyn” returns to the Folsom Historic District with guitarist Chris K with a variety of favorite genres for a special St. Patrick’s Day performance at Folsom Bar and Grill - Fleur De Lis, 705 Gold Lake Drive #380 in Historic Folsom. Live music will be from 6 to 9 p.m. Info: visit www.cynsinger.com or call 916358-9464. LOREENA MCKENNITT 8 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $45-$75; Premium $85. Info: (916) 608-6888,harriscenter.net.
Friday, March 18
Peter Frampton Raw, an acoustic tour at 7:30 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $55-$85 general, $95 premium, VIP packages available. Info: (916) 608-6888,harriscenter.net.
Saturday, March 19
TAO: Seventeen Samurai at 4 and 8 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $25$45 general, $49 premium, $20 children 12 and under. Info: (916) 608-6888,harriscenter.net The LOL Comedy Troupe perform at 4 p.m. the third Saturday of the month at The Sutter Street Theatre, 717 Sutter St. in Folsom. Tickets: $10. Proceeds benefit Developmental Disabilities Service Organization programs. Info: (916) 353-1001, sutterstreettheatre.com. SPECIAL JOINT CONCERT:JAPAN-MEXICO-AMERICA at 3:30 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $25. Students with ID $18. Children 12 and under $15. Info: (916) 608-6888,harriscenter.net.
Tuesday, March 29
Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.
Wednesday, March 30 Zakir Hussain: Masters of Percussion at 7:30 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $25-$49 general, $55 premium, $12 students. Info: (916) 608-6888,harriscenter.net.
Cynthia Renee
at Folsom Bar and Grill - Fleur De Lis. See March 17 listing.
Sunday, March 20
It’s Magic! 60th anniversary tour at 2 and 6 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $21-$39 general, $45 premium. Info: (916) 608-6888,harriscenter.net.
Tuesday, Mar. 22
Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.
Wednesday, Mar. 23
TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Ste D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com. Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Ste 200, Folsom. Info: (916) 3589645, lockdownbrewingcompany.com.
Courtesy
Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and Oldtime style. Info: (916) 984-3020, facebook. com/nicholsonmusicafe.
THE JAZZ AMBASSADORS AMERICA’S BIG BAND, a unit of the United States Army Field Band of Washington, D.C. at 7:30 pm at Harris Center, 10 College Parkway in Folsom. Tickets: Free, but ticket required. Info: (916) 608-6888,harriscenter.net.
Saturday, March 26
CORE CONTEMPORARY DANCE 2 and 7:30 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $20-$25; premium $30. Students with ID, Children 12 and under and seniors $12. Info: (916) 608-6888,harriscenter.net.
TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom. Reserved seating extra. Info: (916) 355-8586, powerhousepub.com. Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Suite 200, Folsom. Info: (916) 358-9645, lockdownbrewingcompany.com. Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and oldtime style. Info: (916) 984-3020, facebook. com/nicholsonmusicafe.
He is Risen!
He is Risen Indeed! All are welcome at our joyful Easter Celebration Service Sunday March 27 • 9am 450 Blue Ravine Rd Folsom
916 983 4648
journeychurchhome.org March 2016 | 57
Folsom Historic District RESTAURANTS • LODGING • MUSEUMS • WINE TASTING • ANTIQUES • ART GALLERIES • LIVE THEATER • TAVERNS • SPECIALTY SHOPS
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Happenings in Historic Folsom!
FARMER’S MARKET CiTy oF FolSoM 70th CElEbRATion Every Saturday Saturday, April 9 8 am to 1 pm 10 am to 2 pm
SpRing AnTiquE FAiR Sunday, April 17 8am-4pm
www.Historicfolsom.org
MS WAlK April 24
March 2016 | 59
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