Lavish Living Magazine September 2016

T H E

F O O D

A N N UA L

&

W I N E

E D I T I O N

5

TOP CHEFS

WINES

you must

TAKE CENTER STAGE

FALL FASHION

DEBUT

TRY THIS FALL

SEPTEMBER 2016 lavishlivingmagazine.com

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F E AT U R E S | S E P T E M B E R 2 0 1 6

LAVISH contents

Sail Away

Taking al fresco dining and lounging to another level. Local designers create a one of a kind backyard oasis, perfect for crisp fall evenings.

38

Bordeaux Beauty Fall has officially arrived in our local boutiques.

Check out this month’s fashion spread showcasing the newest trends of the season.

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

5

LAVISH contents

F E AT U R E S | S E P T E M B E R 2 0 1 6

61 15 | Lavish on Locals

18 | Lavish on Locals

20 | Lavish on Locals

25 | Home & Design

GINGER ELIZABETH'S

WINE FINDS

SAC POLICE FOUNDATION

TRENDING WITH DEBI

46 | Crave

56 | Travel

61 | Sip & Savor

WINE LEAVING A MARK

MORROW BAY

OBO

82 | Ettiquette Tidbits FALL FASHION

IN EVERY ISSUE: Lavish on Locals | Travel | Home & Design | Sip & Savor | Save the Dates SPECIAL ADVERTISING SECTIONS

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LAVISH LIVING MAGAZINE | SEPTEMBER 2016

WINERY & CHEF PROFILES

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Seating is limited to availability. Management reserves all rights.

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SEPTEMBER 2016

PUBLISHER | EDITOR Lauren Sturman

CREATIVE DIRECTOR Armando Garcia GRAPHIC DESIGN Eddie Love

SPORTS & LEISURE TRAVEL EDITOR Don Jackson

CONTRIBUTING WRITERS Don & Ann Jackson Nick Dedier Kayla Webster Benjamin Moore Michelle Finders Donna Huston

ACCOUNT EXECUTIVES Joe Del Fava EDITORIAL INTERNS Becky Keys Gabriela Vanacore

Michael Stars | Free People | Hudson | Paige | Tolani Ella Moss | AG | Sanctuary | RB Couture | Veronica M

Designer Apparel & Accessories Prom & Special Occasion Wear

PHOTOGRAPHY Dan Hood, Tim Engle VIDEOGRAPHY Sea Stand Productions

EDITORIAL/ADVERTISING OFFICES

Lavish Living Magazine

4989 Golden Foothill Parkway, Suite 1 El Dorado Hills, CA 95762 Comments: Lauren@lavishlivingmagazine.com www.lavishlivingmagazine.com 916.358.3853 All rights reserved. No part of this publication may be reproduced without written permission from this publisher. Photographs, graphics, and artwork are the property of Lavish Living Magazine. © 2016 Lavish Living, Inc.

PRINTED IN THE U.S.A. printed on 10% recycled paper. All inks used contain a percentage of soy base. Our printer meets or exceeds all Federal Resource Conservation Recovery Act (RCRA) Standards. Our printer is a certified member of the Forest Stewardship Council (FSC).

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LAVISH LIVING MAGAZINE | SEPTEMBER 2016

SEPTEMBER 2016

SUBSCRIPTIONS:

Visit our website for exclusive complimentary subscriptions not available to the general public. Call 916.358.3853 for details. You may also go online to lavishlivingmagazine.com and submit your request. Don’t miss another issue of Lavish Living Magazine.

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LETTERS TO THE EDITOR, CALENDAR, DINING GUIDE:

We welcome your input. Letters to the Editor must include your name, address (though these can be withheld on request), and a daytime phone number. Letters may be submitted via regular mail, fax, or e-mail (lauren@lavishlivingmagazine.com). Calendar events should include a basic description of the event; its time, date, place, and cost; and a phone number that readers may call for more information. The e-mail address for calendar items is (info@ lavishlivingmagazine.com). To have a restaurant considered for our Dining Guide listings, contact us by phone or e-mail (lauren@ lavishlivingmagazine.com). We also encourage you to contact us if your experience at a restaurant differs significantly from our listing. Information for these sections should be submitted at least six weeks prior to issue’s cover date.

WRITER’S GUIDELINES:

Lavish Living Magazine is always on the lookout for story ideas and talented freelance writers. To suggest a story idea, contact us via mail, fax, or e-mail (lauren@lavishlivingmagazine.com). (Lavish Living Magazine accepts freelance contributions, however, there is no guarantee that manuscripts or photography, solicited or unsolicited, will be returned.)

ADVERTISING:

Lavish Living Magazine offers businesses the most costeffective and upscale way to reach the area’s affluent consumers.

Information about advertising is available on the Web at www. lavishlivingmagazine.com. Call 916.358.3853 to request a printed media kit.

SPONSORSHIPS: *EXPIRES 9/30/16. MUST PRESENT AD FOR DISCOUNT. MAY NOT BE COMBINED WITH ANY OTHER OFFERS, COUPONS OR DISCOUNTS. SOME RESTRICTIONS MAY APPLY. SEE STORE FOR DETAILS.

Lavish Living Magazine actively supports organizations that make our cities a better place to live and work. Submit sponsorship proposals to Lauren Sturman, Publisher, at (lauren@ lavishlivingmagazine.com).

LEGALITIES:

Lavish Living Magazine assumes no responsibility or liability for claims made by advertisers contained herein. The opinions expressed do not necessarily reflect the views of Lavish Living Magazine or its owners. Lavish Living Magazine is not responsible for typographical errors or omissions.

FIND US ON:

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LAVISH LIVING MAGAZINE | SEPTEMBER 2016

T

alisman Collection is a world-class fine jewelry destination halfway between Napa Valley and Lake Tahoe. We design, make and repair jewelry & watches on our premises.

We are an American Gem Society (AGS) credentialed Guild Jewelry Store with a Gemological Institute of America (GIA) Graduate Gemologist and Master Jeweler on the premise. We re-style and custom design fine jewelry for you in-house. We also carry couture designer jewelry by dozens of

global and local brands. We are diamond and gem brokers, selling close to wholesale pricing on loose stones. We will not be undersold.

Jewelry, whether new or old, is a treasure. No matter the monetary value, we consider each piece of your jewelry to be a priceless treasure.

Our business is based on trusting personal relationships and exceptional service with our clientele and the community.

We invite you to celebrate your day with us. Revel in this unique destination of style, design and fun. Enjoy!

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PUBLISHER'S Letter

S

FALLING… FOR WINE!

eptember is one of my favorite issues of the year. If you are an avid reader of Lavish, you will know we like our wine! So what better way to celebrate our vino addition than to create an entire issue around this amazing grape derivative! With the temperatures starting to cool, harvest about to take place, we can feel fall trying to creep into our lives, and not a minute to soon! I don’t know about you, but I am so excited for the cooler weather and change in seasons. Growing up in Portland, I never thought I would admit missing the rain, however now being a California girl - I do! Although it’s been a great summer, I look forward to bundling up with friends enjoying a great glass of wine around the fire.

Our cover feature this month highlights some local, standout wineries that have made a name for themselves without the flash and fame of neighboring Napa and Sonoma counties.

What’s great about these, their tasting rooms are all within an hour driving distance and are poured at some of our favorite restaurants in the area. Also making its annual appearance, is our Top Chefs list and feature. With so many local, talented chefs working in our communities, their stories are meant to be shared and we are honored to showcase them.

Also being our Fall Fashion introduction, this month we have our friends at Runway Boutique sharing their must haves for the change in weather. As we wait for that first rain drop to make its appearance, we have the top five boot trends for this upcoming season. Be one step ahead and ready to venture in the first storm of the year in style. Our Getaway this month is the picturesque town of Morrow Bay. So relaxing, our travel editors have made their way to give us the insider scoop of where to stay, dine and play!

As always, thank you for your loyal readership and see you in October! Stay tuned for details on our annual client and reader appreciation party – late September!

LAUREN STURMAN Publisher / Editor in Chief

LAVISHLIVINGMAGAZINE.COM 12

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

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LAVISH LIVING MAGAZINE | SEPTEMBER 2016

LAVISH on LOCALS LOL

A Sweet

Romance  BY KAYLA WEBSTER | # PHOTOS DAN HOOD

A passion that’s ten years in the making, Ginger Elizabeth Chocolates in midtown Sacramento offers patrons a fine selection of artisanal couverture chocolate—crafted by the seasoned hands of master chocolatier Ginger Elizabeth Hahn.

Hahn was formally trained as a chocolatier and pastry chef at the Culinary Institute of America in Hyde Park, New York, where she graduated top of her class with distinction. Her love affair with chocolate began at an early age, and led her on a journey from New York, to the Mayan jungles of Belize before opening her confectionary boutique.



LAVISH LIVING MAGAZINE | SEPTEMBER 2016

15

LOL lavish on locals

GINGER

Q&A What’s your favorite Johnny Depp movie?

A. Chocolat of course!

Q.

Q. Favorite place A. Anywhere in

to visit?

Hawaii with my family

Q. Coffee or tea?

A. I avoid caffeine,

but as a flavor I like coffee.

Q. Favorite

cocktail?

(or alcoholic beverage)

A. Elderflower Q.

Gimlet

Favorite 90s musician?

A. Nirvana

Q. Who’s

your celebrity crush?

A. Jon Hamm

Q. Favorite season?

A. Fall Q. Which Sex and the City character would you be?

A. Carrie Q. What’s

your Zodiac sign?

A. Virgo

Q. Biggest pet peeve?

A. Dirty kitchens

16

“I fell in love with chocolate when I was 19 because it was such a challenge and it still challenges me today,” Hahn said. “Chocolate inspires me because I feel like I could learn something new about it almost every day for the rest of my life and still have so much to discover.”

As a true connoisseur of her craft, Hahn fosters a deep reverence and appreciation for her ingredients through her commitment to responsible farming and trade practices. In a trip to Belize, she participated in the farming of raw cacao—a plant cultivated for its seeds to create chocolate. It was this trip that inspired Hahn to utilize Fair Trade sources for her business.

“It’s important because the farmers deserve to be treated fairly and paid appropriately for their work,” Hahn said. “Not all of the chocolate we use is certified Fair Trade, but we make sure that all of the companies we work with pay fair-trade or higher prices.”

Her commitment to responsible business practices doesn’t end there; Hahn also supports Northern California farmers by using their locally sourced dairy products in her confections. And all of her packaging materials are made in the United States; the recyclable chocolate boxes are produced by a local business in Sacramento.

Of course, the true star of Ginger Elizabeth Chocolates is produced in the kitchen. This chocolate boutique features carefully crafted individual chocolates, bars, and rich hot chocolate. They also offer a selection of delicate macaroons and artisanal ice cream, even combining the two into delectable ice cream sandwiches. However, these icy treats are only

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

available seasonally; patrons have until mid-October to enjoy Ginger Elizabeth ice cream this year. “I love ice cream and Sacramento summers are perfect for it; I couldn’t resist adding it to the lineup,” Hahn said.

Patrons of Ginger Elizabeth’s certainly won’t find ordinary chocolate creations.

According to Hahn, the most popular chocolate in her store is the Palet d’Or chocolate bonbon—made with pure bittersweet chocolate from Venezuela, and topped with a flake of genuine gold.

While this crowd pleaser may sound deceptively simple, Ginger Elizabeth is known for flavors that venture well off the beaten path. One such flavor is the Maya chile, inspired by Hahn’s trip to Central America.

“It is infused with cinnamon, chile, vanilla bean, and ginger; which are all ingredients I saw growing alongside cacao at the Mayan farm I visited in Belize,” Hahn said.

Chocolate aficionados looking to experience the handcrafted difference will not be disappointed with Ginger Elizabeth.

This extraordinary chocolatier certainly merits a visit, but patrons can also order chocolate confections through their website when the weather permits. Visit gingerelizabeth.com to view their menu and shipping policies.

Ginger Elizabeth’s hours of operation are Tuesday – Thursday from 10 am – 9 pm, Friday - Saturday 10 am – 10 pm, and Sunday 11 am – 6 pm. The storefront is closed on Mondays.

FOR MORE INFORMATION:

GINGER ELIZABETH CHOCOLATES 1801 L Street, Suite 60, Sacramento (916) 706-1738, gingerelizabeth.com

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ect

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Fine art and unique furnishings for the home Commission work welcome

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

19

LOL charity spotlight

SACRAMENTO

POLICE

Foundation  BY KAYLA WEBSTER

Despite many negative portrayals in the media, police officers continue to put their lives on the line every day they go to work—protecting and serving their communities. Sacramento police officers are no exception; through collections made by the Sacramento Police Foundation, local law enforcement is able to rise above the call of duty to show their dedication to their neighbors by participating in community service projects. Some of these endeavors include holiday gift giving to low-income families, senior center and hospital visitations, and youth mentoring. Many of these programs would not be in place without the organization because they are unbudgeted,” Sergeant Bryce Heinlein of the Sacramento Police Department said. “Also, with the community involved in funding these specific activities in their community, it helps build ownership within the different neighborhoods. Residents have a part in building the youth of tomorrow.

One of their most prominent youth programs is the Criminal Justice Academy—a special high school curriculum modeled after the Sacramento Police Academy. Students enrolled in this program take classes related to criminal justice, and are expected to engage in physical training exercises while performing 50 hours of community service. In addition, students receive college counseling and the opportunity to attend field trips and job fairs.

“The Academies serve as the catalyst for our youth to become successful and productive members of our community,” Heinlein said.

“This unique program focuses on instilling in our students a strong sense of pride, honor and civic responsibility.” A higher percentage of students enrolled in the academy transfer straight to college after graduating high school than the rest of their peers. Many of their graduates achieved careers in law enforcement, including public service aides, CSI investigators, and police 20

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

officers. Participating high schools include John F. Kennedy, Hiram Johnson, C.K. McClatchy, and Grant Union. The foundation also offers these students the opportunity to earn scholarships to pursue higher education. "The Criminal Justice Magnet Academy has given me the strength, resilience, and determination to not only follow my dreams, but to chase them with the utmost best of my ability, without ever giving up,” Asya Grigoryan, a 2015 graduate currently attending UCLA said in an online testimonial.

In addition to all they do for their neighbors, the Sacramento Police Foundation funds the police department’s annual Police Commendation Awards—a ceremony to recognize outstanding officers with medals of valor for exceptional service over the past year. Thanks to generous donations, the foundation has been able to host one of these ceremonies every year since 2010.

Community members can support the Sacramento Police Foundation by making a tax-deductible donation at sacpolicefoundation.org. Donations will help support youth scholarships and other community service activities undertaken by local law enforcement.

REAL PEOPLE. REAL FUN. There is a reason we use our residents as our photo models. We want you to see real people at real communities enjoying the life they choose. Whether it’s joining friends in a card game, taking a stroll around the grounds, stepping on the bus for an excursion or getting together to share a meal, our residents find everything they need right here.

Experience the Eskaton difference. Call a community or go online now.

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Southpointe Southpointe BRING YOUR CAR COLLECTION! |“LAKE VIEWS” SELLER FINANCING! 1918 SHOREVIEW DR. | ASKING PRICE $1,199,000

PANORAMIC LAKE VIEWS! 1108 LA SIERRA DR. | $1,499,000

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CRAFTSMAN CHARM! CAMERON ESTATES 4860 TRAILS END | ASKING PRICE $975,000

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LOL lavish on locals

TRENDING

with

DEBI

 BY DEBI AMBROFF

WHY HAS GEN X BEEN RENTING LONGER THAN BABY BOOMERS?

Nestled between the largest generations in American History—Baby Boomers and Millennials—Gen X is often overlooked simply because it is less populous. As this generation nears its peak earning years, its impact on the economy will become more significant. First they will have to overcome some financial challenges, particularly when it comes to housing.  LAVISH LIVING MAGAZINE | SEPTEMBER 2016

25

LOL lavish on locals The recent recession most severely impacted Gen Xers simply because of their age and where they were at that point in their lives.

Contrary to what most would expect to be the case—that Baby Boomers should have a longer tenure as renters than younger generations simply because of age—C.A.R.’s 2016 Renter Survey found the opposite to be true.

Gen X has actually been renting for a median of 12 years, one year longer than Baby Boomers, who have been renting for a median of 11 years.

This is due to Gen X being hardest hit by the housing crash of 2007.

When digging a little deeper into the Survey findings, it all makes sense. A smaller proportion of Gen X renters

26

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

(33%) previously owned a primary residence (compared to 45% of Baby Boomer renters), yet the same percentage (74%) of both generations have since sold that primary residence.

Primary Residence Owners and Sellers Further evidence of the more detrimental impact of the housing crisis on Gen X is demonstrated by the fact that the majority of Gen X (56%) who previously owned a primary residence sold it in 2008 or later—during the aftermath of the Great Recession—versus 42% of Baby Boomers.

When looking at their reasons for selling, it becomes abundantly clear that Gen X was more negatively impacted by the housing crash than Baby Boomers, as 41% of Gen X sold their home due to financial difficulties (foreclosure, short sale, or bankruptcy) compared to only 26% of Baby Boomers. The Great Recession effectively robbed Gen X of 6 to 8 years of homeownership and turned them into renters. Despite the hardship they faced, many remain optimistic and plan to buy a home. More than four out of ten Gen Xers (41%) said they plan to buy a home after they move from their current rental.

INFORMATION PROVIDED BY: California AssocIation of Realtors PROPERTY SHOWN: 3110 Vista LeFonti, Villa Dora FOR MORE INFORMATION: Call Debi Ambroff, Coldwell Banker (916) 425-9930 www.debi4homes.net BRE License #01017131

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27

 BY GABRIELA VANACORE

TO A BACKYARD OASIS

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LAVISH LIVING MAGAZINE | SEPTEMBER 2016

Nar Fine Carpentry’s Dekton Sail Lounge project creates an untraditional yet stunning outdoor living space that is as inviting as an indoor design. When envisioning this project, Principle Designer Nar Bustamante introduced the design of an elevated diagonal ridge beam. The rest of his team, including Lead Designer Ashlee Richardson and Interior Designer Alia Richards, knew they had to overcome major challenges when dealing with the abstract angles and custom steel connections that the design would entail. Nar explains that his inspiration came from his client’s personalities and unique tastes, and therefore it was important “to not do the normal or what is expected in this space.” He says further, “I knew I could play with these concepts and the clients would be receptive.” Motivated by their young clients, Nar and his team embraced their love of Dekton surfaces and successfully delivered the Dekton Sail Lounge, which is full of vibrant outdoor characteristics that create an elegant and warm home setting.

The Dekton Sail Lounge highlights the beauty of the outdoor living movement that is smart for homeowners who wish to take advantage of California weather and expand their living space. Nar and his team, wanting to stray away from traditional outdoor patio settings, took nature into deep consideration when designing this space. The team explains, “When we create a place where living LAVISH LIVING MAGAZINE | SEPTEMBER 2016

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takes place, we have to look at the natural elements of the landscape–sun, wind, fire, rain, hot and cold.

The beauty of raw materials and Dekton surfaces allows us to join nature in its eclectic delivery of the seasons.” Keeping in mind the weather and natural elements, Nar and his team used materials that have the ability to be hosed off and still go perfectly with the space and natural setting. Lighting was also a major factor in the simple, natural elegance that this setting encompasses. The design and nature are once again brought together with the warm and natural Kelvin temperature lighting. All of the lighting can be dimmed so the mood can be controlled, and 30

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there are two lights placed in the structure with the purpose of highlighting the Aura fireplace, the focal point of the structure. With the combination of the teak furniture, industrial metals and concrete, and the raw materials of wood, steel, and Dekton, the structure is both natural and visually rich. “Every component is custom fabricated for this project,” Nar explains. With a setting like the Dekton Sail Lounge, family and friends can enjoy each other’s company comfortably in the relaxing outdoors.

Another challenge Nar and his team were faced with was making this outdoor setting as comfortable as if it was indoors. While the lighting,

rustic materials, and open frame helped this space blend with the outdoors, other elements give the structure the comfort of being inside. Nar explains that the huge four posts and support beams were purposefully that size to give a feeling of a safe environment. The fireplace and placement of cozy furniture were also chosen to replicate the setting of an indoor room. The Dekton fireplace, custom designed Dekton coffee table, lounge sating, and Dekton Trilium dining table were all important pieces in crafting this stunning and unique outdoor living room. “Dealing with natural elements is a challenge,” says Nar, who was able overcome the challenge by “making it look clean without using standard commercial outlets.” Giving the structure a “clean” look was vital in bringing the indoor warmth to the great outdoors.

After receiving overwhelming local and international praise on their magnificent project, Nar and his team are very proud of what they accomplished together. “The whole part creates emotion.

I am most proud of our ability of putting all these concepts together in one space and it working,” says Nar proudly, “that it’s resonating with people is special.”

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FAS H I O N | B E AU T Y | ST Y L E | T R E N D S

fashion

threads FASHION

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hair THREADS beauty trends

a texas

thing  BY DONNA HUSTON

Many have heard of the saying “Texas Hair” as a way to describe the look of “BIG” hair. The look is usually backcombed or “teased” as some would say. It is tall and full enough that someone once coined the phrase “the bigger the hair, the closer to God”. I recently got a chance to see for myself if “Texas Hair” is still a modern look, on my recent visit to the Great State of Texas.

In preparation for my trip I was advised just how HUMID AND HOT Texas would be in the summer.

I pondered how then does the “Texas Hair” look survive in such weather? Is “Texas Hair” still alive and well? Does ANYONE wear the look anymore?

First I prepared my fine, straight, scared of humidity hair to meet Texas summer weather head on, bootstraps pulled up! I packed of all things R & Co Dallas Thickening Shampoo and Conditioner, and Dallas Thickening Blow In Spray for the trip.

I also packed Vicious Strong Hold Hairspray by R & Co, and a “Moon Comb” to TEASE my big Texas hair. The haircare products come in travel sizes so a perfect choice. I truly wondered if these products would deliver.

My search took me from Austin to Waco Texas.

Everywhere I went I looked for others wearing “Texas Hair”. As Austin is an up and coming city I noticed with all the diversity, really NO ONE I observed was wearing the look. The city of Austin has many newcomers these days and a large part of the population is from somewhere other than Texas. Big hair and accents absent, my niece and I ventured out to the new Meca all fashionistas and home decorating lovers must visit: Magnolia Home Goods store, bakery and Silo’s in Waco. This is the location of the show “Fixer Upper”. BOY HOWDY Y’ALL did I hit the motherload! IT’S ALIVE! TEXAS HAIR EVERYWHERE! Accents and sweet tea were flowing! It was like a Disneyland for women! I noticed these women wearing Texas Hair were pro’s. The look is certainly BIG, and voluminous but with a modern twist. They mostly were wearing their hair long, with soft romantic 36

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curls loose and bouncy. Think Carrie Underwood. Soft and feminine, versatile and easy. This look I have found over the years really never goes out of style. Most of the problem solving I do as a professional stylist is teaching fine hair clients how to gain volume in their style and have it hold! Myself as a test subject I

am happy to report the thickening regime I used from R & Co. delivered the results. My hair survived the 97* temperature/104* heat index with 87% humidity day in Waco flawlessly. Not only did my style hold for the day under these conditions, it held for the next 3 days! Yee Haw! Here's how to get Texas Hair for yourself. Begin with a firm foundation. Cleanse and treat your hair with the right selection of products that supports the style you desire to wear from the beginning. Using your regular all purpose shampoo and treatment when trying to create a specific style is like trying to rope a greased Hog! Use Dallas Thickening Shampoo and Conditioner as foundation. Then towel dry hair, and SECTION hair into manageable sections. BLOW IN volume by using Dallas Thickening spray applied from the scalp to the ends, comb through. Using an ERGO brand large round brush, apply tension and heat to the base of your section.

The ends mostly dry as you go, so concentrate on the base of the section, then finish the ends. PIN UP each dried section with small clips and let cool completely for several minutes.

Release hair from clips and GENTLY comb through your hair with your fingers. To complete the Texas look, use a Moon Comb (originally designed for Geisha wigs) to backcomb the crown for added volume. Finally apply Vicious Hairspray to needed areas only. For Pete’s sake resist the urge to over apply! PUT THE CAN DOWN, two step out the door, and pour yourself some sweet tea. This look will last for days, even in the heat! Enjoy these fine products and tools at fine salons wherever Oribe, Smith and Cult and R & Co brands are sold. Like panning for gold, they are not found everywhere.

Y’all take care of your hair now!

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BOR DEAUX BEA UTY PHOTOGRAPHY: TIM ENGLE MAKEUP: BEELA SHAIKH

HAIR: DEBORAH FISCHER MODEL: MORGAN CHAPMAN ALL CLOTHING & ACCESSORIES: BUTTON UP BOUTIQUE & RUNWAY BOUTIQUE

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BLACK TOP: ELLA MOSS TAN CHUNKY WEDGES: FREE PEOPLE GREEN NECKLACE: EDGY PETAL PURSE: LISA BECK

PINK TOP: RB COUTURE PINK NECKLACE: ISABEL INY JEANS: HUDSON

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DRESS: PARK PLACE CLOTHING SMALL WHITE NECKLACE: ISABEL INY TAN WEDGES: VINCE CAMUTO

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PINK TOP: RB COUTURE PINK NECKLACE: ISABEL INY JEANS: HUDSON

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BOR DEAUX BEA UTY

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Wines a mark  BY NICK DEDIER PHOTO TIM ENGLE

leaving

The areas just east of Sacramento where local chefs, great ingredients ago. The valley and coastal regions are special. While they are special and communities thrive while flying have erected castles and monuments to for a lot of reasons, one of the most under the radar of the PR machines themselves as they bask in their (well notable is the wine they produce. and fancy pants white tablecloths and earned) glory of being “established”.

The Sierra Foothill AVA’s are a lesser white linen of the big cities.

However, in our own back yard, known, less grandiose, and less is the juxtaposition to the castles, pretentious up and coming region.

In that same vein I would venture monuments, and fountains of the big Often times our little hills take a that “the Sierra Foothills” would not wine growing regions of our state. back seat to the Napa, Sonoma, and be on anyone’s lists of the “best wine We have a piedmont like landscape Central Coast regions that dominate regions to visit in California.” Yet if brimming with wineries, new and old our state. While playing third fiddle you turned the question around and alike, that have the ability to take us to these more attention getting asked “what the most down to earth, back to what the trade and vocation regions may or may not be justified yet-to-be discovered place to find great of winemaking is all about. In the based on the juice that is produced, wine in our state” was, I would offer up foothills, you are just as likely to find it does allow for one truly beautiful the Sierra Foothills and our AVA’s up yourself tasting and chatting around thing for those of us that live here: first with Napa and Sonoma bringing someone’s sorting table, or in their Accessibility. up the rear. living room, as you are to be sipping

If you asked anyone in the One of the principal, yet truly in an overly primped and decorated United States what city has the best indefinable qualities of wine growing, tasting hall straight out of Napa. This restaurants, I would bet dimes to production, sales and tasting, is the rustic blue-collar approach only adds donuts that you would be answered feeling of discovery. Growing in a the feeling of discovery when you are

by New York or San Francisco 10 new microclimate, blending a new able to put yourself close to the tools times out of 10. And while that may blend, marketing it to a small group and masters of the trade. be the case for the brick and mortar of people, and then tasting something This area has been around as long restaurants, I’d bet you would get a that you’ve never experienced before, as, if not longer, than Napa as a place different answer if you asked which is discovery. Discovering the yet to to grow grapes. While we have not places in the United States had the be discovered is what makes the art, enjoyed the celebrity of the cousin most exciting food culture. As a production, and practice of wine so AVA’s to the west, I am happy we are food-nerd myself, I would have to enticing, and we get to live on the flying under the radar. However, in answer Portland, Charleston, Austin, frontier of that discovery every day. our own backyard, we find the Sierra Memphis etc. These are places Napa was “found” almost 5 decades Foothills AVA that is populated by LAVISH LIVING MAGAZINE | SEPTEMBER 2016

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smaller wine growing regions that are each filled with very special places, wines, and people that should be visited and enjoyed.

While Amador, Fairplay, El Dorado, Fiddletown, Shenandoah, North Yuba all sound like dwarf names from Snow White, they produce some of the best mountain and hill fruits and wines that you can find in California. In Napa, some of the best wines come from the lower hill and mountain regions of the valley.

They are sought out and purchased at premium prices. Yet here in the Foothills we are lucky to have nearly all of our vines enjoy these altitude loving, steep-slope having, naturally occurring microclimates.

However, (a word caution to those who can instantly become drunk on the idea of finding new things in new places) not all of the foothill wines, like any region in the world, are all they are competitions. While these accolades cracked up to be. Wine is a vocation, validate a lot of work for the producers, an art, and a business. Sometimes they tend to mean very little to the when the three cross the results can be consumer. In a tasting room have messy. Not every region in the world them open everything they have, pick produces good Sauvignon Blanc or what you like, buy what you like, and great Pinot (two varietals that are not enjoy it. in the foothill’s wheelhouse). Yet they I would be remiss if I didn’t mention will still grow, produce, and sell it to a few wineries that have been meet an ever-growing demand. standouts, to me, in short tenure here So when you’re planning your next in the foothills. These wineries offer wine tasting trip, make sure you are an exceptional product, exceptional going out to find the areas greatest people, outstanding value, and an hits. When in the hills, stick to the experience that will satisfy even the robust varietals like Zinfandel, Barbera, most seasoned wine tasting veteran.

Cabernet Sauvignon, Viognier, Syrah and Sangiovese. These grapes thrive D’ARTAGNAN: Hits two of my up here and they define our wine favorite varietals right on the head. producing region. If you like, feel free Tempranillo and Malbec are two to indulge in a Chardonnay or a Pinot. varietals that can be difficult for any Just ensure that those grapes were winemaker to show restraint with. grown outside of and purchased into the winery to give the wine maker a few more toys to play with.

Additionally, do yourself a favor and ask about rose. Nearly all roses are pet projects of the wine maker or winery owner, and they quite literally make the wine that they want to drink. It is usually made in small quantities, and it changes from year to year. These wines can be a magical, singular expression of the winery and it’s staff year after year.

Keep in mind, also, to drink what you like. Every wine boasts medals and double medals and points that have been bestowed upon them by various tasting panels, fairs, newspapers and 48

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They tease out and highlight all of the muscle here, while also showcasing the subtleties that really make big boy grapes like these some of my favorites.

Additionally, they make a Riesling that is not to be missed.

RENWOOD: While they play strongly in the field of blends, roses and some whites, they truly own Zinfandel. This winery may not be a “new discovery”, or a dirt and gravel kind of experience, but they have shown what our regions are made of and what is possible to offer.

FEIST: Owned, operated, created and staffed by the two owner operators, Feist is a small, up and comer. Their tasting room is in Sutter creek, and while they feature a small lineup of wines, there is nothing like being in a small owneroperated facility that is proud of what they do and the juice that they serve.

Standouts are Primitivo and Viognier.

C.G. DIARIE: Chaim makes an incredible lineup of wines, but I always seem to gravitate to their blends. The owner-proprietor-winemaker is an absolute master at blending with a flair that gets the most out of each varietal while creating a smooth balanced wine that is good with or without food. These are some of my favorite everyday drinking wines.

SOBON ESTATE: They get their hands into a little bit of everything.

However, for my money they do something that nobody else holds a candle to. They produce a top notch Carignane and Cabernet Franc. These are two varietals that I will drink over Cabernet Sauvignon any day of the week and twice on Sunday. If you’re out and about, skip the big varietals here and focus on the gold. These two are amazing wines.

The point of all of this is that we have some serious gold in these hills. The trick, and the fun, is discovering it. In Napa, you can’t drive ten feet without hitting a tasting room or winery, one that has most likely already been gobbled up by one of the big conglomerate wine companies. However up here, in the hills after all these years, there is still an incredible sense of discovery, a feeling of history, and a love of the art that is wine making. It is in our backyard. The grapes are here. The workers are here.

The artists are here. Take time to go out and enjoy the beautiful wine project we are lucky enough to live in.

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MACCHIA Home to 2013’s “Best Zinfandel in the State of California,” Macchia prides themselves on making the best wine for the best price.

Specializing in Zinfandels and Italians, the well balanced, big and bold flavors that fill their bottles are often award-winning. Owners, Tim and Lani Holdener, passionately submerge themselves in every aspect of their business. As Tim creates each wine, Lani develops a perfect environment for each sip. Embodying their Italian name, Macchia, (“the spot”) their winery and wine club mirrors the bold and beautiful characteristics of their product.

P R O F I L E S SPECIAL ADVERTISING SECTION

With many talented, local standouts, we are pleased to present you with three local wineries whom have topped many lists this past year.

The evidence of their passion and diligence to their craft is shown in their remarkable wines. Read on to learn more about the amazing people behind the labels.

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“My husband is just great at what he does,” smiles Lani. And others agree. Macchia’s wine cellar is basically a trophy case.

Tim’s wines of 2011 including the Petite Sirah, “Rebellious,” Zinfandel, “Mischievous,” and Zinfandel, “Ambitious” all received Gold “Best of Class” at the California State Fair. Bringing home the Double Gold, yet again, was their 2011 Zinfandel, “Adventurous” which received Double Gold, Best of California, “Best of Class.”

And, it doesn’t stop there. Macchia’s 2009 Port was crowned a Double Gold “Best of Show” at the El Dorado City Fair. Their winery is full of many other “Double Golds” and “Best of Class” including the 2011 Sangiovese, “Amorous” and Serious Old Vine Wine. In addition to this impressive list, Macchia’s italian varietals have gained international recognition, and their Barberas have been named best outside of Italy.

Wine lovers, unite! Macchia offers two types of wine club memberships. Both offering amazing discounts on their awardwinning wines, access to their speciality bottles, exclusive wines, and other benefits. New to the wine club, is an expansion of the exclusive clubhouse. This outdoor earthy style is calming and welcoming. Enjoy the tranquility of cracking wood in the fireplace as you sip on rich, textured flavors.

This winery is muti-layered. From the sophistication of their production and the warm, welcoming atmosphere, to their fun and creative parties, Macchia has created quite a reputation. Come enjoy all of their personality and charm on November 22nd and 23rd from 12-5. “Brighten your Day with Macchia” Lani’s perfectly themed fall release party to bring on your neon and bright colors, is the perfect place to start your relationship with this winery.

The fall release party will feature award-winning wines, live music by “The 209 All Stars” bocce ball, horseshoes and every other appropriate party accompaniment. Dig through your closet to find your brightest colors, because a prize will be awarded!

FOR MORE INFORMATION:

MACCHIA, 7099 E. Peltier Rd., Acampo (209) 333-2600, MacchiaWines.com

KLINKER BRICK Winery:

HARNEY LANE Winery

In eight short years, Harney Lane Winery has developed a portfolio of memorable estate varietals that pay homage to a family legacy, whose roots run deeply through the Lodi wine community. For over 100 years, the George Mettler family has farmed on and around Harney Lane – managing a 100 acre parcel of land that stretches through eastern Lodi. However, it was not until 2006 that the family decided to venture into winemaking. Beginning as farmer’s first, the Harney Lane family is in a unique position to have charge over every aspect of their business, from the vineyard to the barrel, the bottle to the consumer. Every grape that goes into a glass of Harney Lane wine is handpicked, hand-sorted, fermented in small lots and barrel aged under the guidance of the family, who also calls this property home.

Their attention to detail and determination to grow and create the best product possible has certainly paid off. Since first opening its doors, Harney Lane Winery has developed an enthusiastic and loyal following, in particular, from the members of its ever-growing Wine:30 Wine Club. Harney Lane Winery sells 95% of its wine directto-consumer from the Tasting Room, featuring a diverse selection that includes Old Vine Zinfandel, Tempranillo, Primitivo, Petite Sirah, Chardonnay, Albariño, Cabernet Sauvignon and more. Their wines consistently stand out at major wine competitions. Most Recently, Harney Lane’s 2013 Zinfandel took Gold medals at both the California State Fair and the Sunset Wine competition, as well as a 4 Star Gold at the Orange County Wine Competition, while the 2013 Tempranillo secured a coveted Double Gold, Best of Class at the 2016 San Francisco International Wine Competition, among others.

Harney Lane Winery features a gracious Tasting Room, built on the family property, offering daily samples from its compelling portfolio, as well as a curated selection of wine country gifts. In addition to producing wonderful wine, Harney Lane prides itself on creating a tasting experience where guests feel as warm and welcome as an extended part of the family, while providing an opportunity to learn more about the wine and its history. Harney Lane is open for tasting seven days a week, from 11am – 5pm.

Established in 2000, Klinker Brick Winery began as a home-office operation with Steve & Lori Felten at the helm. Before that and without any pre-conceived plans to open a winery, the Feltens realized that they could create and produce something special from the quality juice which they were, at the time, selling off to other reputable wineries. What began as an idea, materialized into a forty-four state distribution schedule as well as a delightfully rustic and rural tasting room which was founded in 2011. Klinker Brick is growing in popularity and favoritism with the public. In 2015, their 2012 Old Ghost was crowned “Wine of the Year” at the Indy International Wine Competition.

Their 2013 Klinker Brick Old Vine Zinfandel, Farrah Syrah and 2015 Albariño also won a gold medals this year at the San Francisco International Wine Competition. These are just some of the many awards the winery has won. Klinker Brick continues to produce high quality wines including a dolcetto, petite sirah and a dry-style rosé recently rated 90 points by Wine Enthusiast, July 2016.

FOR MORE INFORMATION:

KLINKER BRICK WINERY, 15887 Alpine Rd., Lodi (209) 224-5156, klinkerbrickwinery.com

FOR MORE INFORMATION:

HARNEY LANE, 9010 E. Harney Ln., Lodi, (209) 365-1900, Harneylane.com

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Names Dropping

 BY NICK DEDIER

# PHOTO BEAU GUSTAFSON

The world of wine is full of names. As consumers, we have grown to be comforted by names (hallmarks of quality that we trust). Names that are consistently advertised and subsequently scored in wine rags like the Spectator or Enthusiast. Even some of the up and coming names, who have a PR war chest full of doubloons to pay for name recognition, can easily earn our trust.

Think about it, right now… to yourself.

What names of wineries can you think of where their name immediately offers comfort? A reassurance of the soundness of your investment in bottles or cases of wine.

Is it Caymus, Frank Family, Rombauer, Silver Oak? Perhaps it is only the echelon above that. Scarecrow, Opus, Colgin, Harlan Estate, Screaming Eagle? Was Shakespeare right? Would a rose (wine) by any other name smell (taste) as sweet?

Have we lost our sense of artistic discovery in favor of dropping consistently higher dollar amounts on bottles with names that will impress and comfort? I say yes.

Now, this is not to discount any of these houses. There is a reason for most of the success that these wineries have achieved.

Quality and consistency being paramount (value having flown the couple long ago).

However, it is to say that perhaps we have lost our sense of adventure and perspective when it comes to wine.

Just as with architecture, painting, music, dance: wine is an art. It is a vocation filled with artists who are struggling everyday to plant, grow, pick, make, bottle, and sell a certain expression of their little slice of 52

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land and a little bit of their own souls. And as with any art, the greatest joy seems to come from discovery of new disciplines, new mediums, and new artists. As someone that enjoys wine, there is nothing more satisfying than trying a little known varietal that a little known up and coming winemaker has gambled on with techniques that he has developed over the years of apprenticing for some of the industry masters.

Does anyone in the foothills know who Scott Schultz is? Does anyone know his wine label Jolie Laide? Does anyone know his past? Has anyone ever tasted his master of Trousseau Gris? I mention

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this example specifically because I watched someone recently in a restaurant (that I own) order a bottle, taste it, refuse it, and then order the good ol’ standby bottle of Chardonnay. I immediately motioned to the server so that I could examine the wine for myself, and hot-damn that wine was PERFECT. I greedily threw a cork in it and stowed it away in my bag to enjoy later. This forced me to think about how resigned we are to enjoying what is familiar, what is good, and what is safe over what may be new, exciting, brilliant and damn fine art.

Up here in the AVAs of the Sierra Foothills, we are surrounded by some damn fine artists. Artists whose work, blood, sweat and

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tears deserve our support as we venture out to enjoy something new. Adventure over silent, quiet resignation of enjoying the same bottle and same varietal over and over again.

And while I make it sound like I’m some globe-trotting, world wide connoisseur of fine wines, I can assure you, with utmost certainty, that I am not. I find myself in the same old ruts too.

Constantly looking for Roses, Aglianico, Cabernet Frank or Nero D’Avola, I slip into the same comfort level with varietals that a lot of people do with Names. I slip into the safety of knowing that if I chose those varietals, I am often getting the biggest bang for my buck and will often find myself drinking an exceptional wine. However, once I find myself slipping down that rabbit hole, I will often just ask my waiter or sommelier to pick a bottle at or under a specific price range and surprise me with something fun.

As a restaurant owner, fellow diner, and supporter of the arts, (pretty cool you can say that when it is associated with wine) I want to see people out there being adventurous, supporting the little guy, surprising themselves, and having a great deal of fun while doing it.

4361 Town Center Blvd. • El Dorado Hills

916.941.9181 aji-bistro.com

HOURS: Open @ 11:00am Every Day Until 11:00pm Friday and Saturday Until 9:00pm Sunday through Thursday

Come see us for lunch and open late in the evenings.

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TRAVEL Morro Bay

MorroBay A Serene Central Coast Destination  BY DON AND ANN JACKSON

In Disney’s latest movie “Finding Dory”, which opened just a few weeks ago, Dory (the forgetful fish) finally has a clue that she and her family are from “the jewel of Morro Bay, California”. Disney’s effort to emphasize the real meaning of family has many kids already wanting to visit this quaint fishing village just to see Dory’s origins. After seeing the movie just maybe your children may want to do the same on your next family vacation?

Hashtag:#FindingDoryinMorroBay. And if your getaway theme is not family oriented-not to worry-because romance, adventure, relaxation or business related vacations to Morro Bay can all be very positive experiences.

Highway One from Big Sur south to Morro Bay, just a little over 100 miles, is 56

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probably the most famous scenic drive in California and a trip that should be on everyone’s bucket list. To be honest it’s our favorite day-long driving excursion west of the Atlantic coast but be sure to check the weather forecast for a clear day! A wonderful new website offers visitors to most of this central coast along Highway One key recommendations on over 500 lodging possibilities, coming events, dining, arts, shopping, and outdoor activities. www.highway1discoveryroute.com.

to Stay and DINE!

WHERE

On a recent trip a few weeks ago we stayed at the charming Estero Inn featuring eight luxurious suites overlooking the active fishing harbor

along the lively and bustling Embarcadero waterfront. Each room in this relatively new boutique property features a patio to take in beautiful bay views. Other amenities include complimentary breakfast, high speed internet, fireplaces and pillow-top beds.

Checkout their website as they often offer special vacation packages. www.esteroinn. com. On a previous trip a few years ago we stayed at the town’s largest and only full service hotel: The Inn at Morro Bay. Based on our unannounced site inspection on this trip we observed that the property had been newly renovated and appears to have maintained their sense of quality. www. innatmorrobay.com. One of the better dinners we experienced was at Dorn’s Original Breakers Café on Market Street, just above the Embarcadero overlooking the Bay. Opened in 1942, Dorn’s boasts a rich history featuring warm family service, fresh local seafood, excellent steaks, pastas and salads. www.dornscafe.com.

Another great dining choice is Dutchman’s Seafood House, a family owned restaurant located on their own dock: Dutchman’s Landing. We recommend trying their clam chowder, fish ‘n’ chips or sand dabs and applaud their strong support of the local fisherman’s sustainable fishing methods. www.dutchmansseafoodhouse. com Our favorite lunch experiences were at the Bayside Café next to the Back Bay Marina and on the patio at Blue Sky Café, overlooking the harbor and Morro Bay Marina. Both spots are local favorites with relaxing casual atmospheres and tantalizing menus featuring seafoods, sandwiches and very friendly staffs. www.baysidecafe.com; www.blueskyecafe.com.

What To

and activity discounts. For full details go to: www.morrobay.org and click on Things To Do. And don’t miss strolling the entire Embarcadero along their busy harbor where an active commercial fishing fleet takes anchor. This Embarcadero also features enticing shopping, art galleries, wine tasting and dining options. Be sure to head out to the distinctive Morro Rock, a 576-foot tall mass of volcanic rock, at the mouth of the harbor for a close up view of this famous Historic Landmark seen from almost every vantage point in town. NOTE: Climbing forbidden!Although much smaller than the Rock of Gibraltar at the mouth of the Mediterranean Sea it’s often referred to as the Gibraltar of the Pacific. And don’t pass up swimming, sunbathing, walking or surfing along the many miles of Morro Bay’s scenic uncrowded beaches.

SEE & DO!

IN TOWN: First and foremost you should consider buying a Morro Bay 3 Day Adventure Pass which includes food, wine LAVISH LIVING MAGAZINE | SEPTEMBER 2016

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TRAVEL Morro Bay Into outdoor adventures?

If so, excellent kayaking, sailing, fishing, hiking and biking are paramount activities found in the immediate area. Hiking or driving through the Morro Bay State Park is another must do outing. And for a wonderful whale watching expedition, boat tours or kayak and canoe rentals be sure to sign up with: www.

SubSeaTours.com CLOSE BY: On the way into town or when leaving for home stop into the nearby town of Cayucas, also on the Highway One Discovery Route for a short stroll down their charming main street. Don’t miss a decadent detour into the Brown Butter Cookie Company. Best cookies we’ve tried in years.

Stopping in Harmony, one of the smallest towns in California, is another nice experience where we enjoyed wine tasting at Harmony Cellars and browsing the town’s pottery shop and glassworks.

BOTTOM LINE: Morro Bay is a perfect getaway for travelers seeking many vacation options in a beautiful natural setting. And we love this town slogan we read: Discover Your Better Nature in Morro Bay. And we did! www.morrobay.org

(Publisher’s note: In keeping with our Highway One theme, next month our travel tandem will be bringing our readers their recommendations for a getaway to stunning Big Sur)

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LAVISH LIVING MAGAZINE | SEPTEMBER 2016

WITH A BOTTLE OF WINE

THIS MONTH’S DINNER SPECIALS AUGUST 29 TH – SE P TE M B E R 3RD Slow Roasted Pork served with Mashed Potatoes and Truffle Jus. Paired with a Select Bottle of Wine.

SEP TEMBER 6 TH – SE P TE M B E R 1 0TH Chicken Pot Pie with Carrots, Onions, Celery and Peas topped with a Buttered Biscuit.

Paired with a Select Bottle of Wine.

SEP T EMBER 1 2 TH – SE P TE M B E R 1 7 TH White Bolognese on Buttered Noodles served with Toasted French Bread.

Paired with a Select Bottle of Wine.

SEP T EMBER 1 9 TH – SE P TE M B E R 2 4 TH Chicken Marsala with Mushrooms, served with Roasted Potatoes and Carrots.

Paired with a Select Bottle of Wine.

AVAILABLE FOR DINE IN OR TAKE OUT SERVED 3PM – CLOSE MONDAY – SATURDAY WWW.SELLANDS.COM 5340 H Street

Sacramento

916.736.3333 | 4370 Town Center Blvd.

El Dorado Hills

916.932.5025

R E S TA U R A N T S | R E C I P E S | F O O D | D R I N K S

OBOItalian A unique twist on Italian, French and Spanish Cuisine.  BYKAYLA WEBSTER | # PHOTOS DAN HOOD

Sip & Savor

Mediterranean connoisseurs can find their own little piece of Italy at the corner of Folsom Blvd. and Seville Way. Teeming with the aromas of sweet basil and vine ripe tomatoes, OBO in east Sacramento offers guests an authentic Italian comfort food experience with a modern twist.

It’s a place as unique as their chandelier—three rings of wooden paddles used for making brick oven pizza dangle over guests as they settle into the dining room.

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SIP & Savor

A true family owned operation, the name OBO was coined from the Selland family’s youngest member—Owen Nelson, affectionately known by family members as “Obo.” Founded just last year, OBO is becoming a standout amongst the other restaurants in the Selland Family Restaurant line—favored by families and local offices donning the area.Their menu features everything an Italian aficionado could possibly ask for.

Traditional favorites like Ravioli receive a contemporary upgrade –the pockets are stuffed with a generous mixture of ricotta and goat cheese, the pasta adorned with black olive butter and garnished with green onion. Pasta lovers can also venture out with less commonplace creations like the delightful Bucatini Puttanesca, a pasta dish garlanded with sundried tomato, curled black olives, anchovy, garlic, chili oil, and topped off with bread crumbs.

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They also offer the always crowd pleasing pizza; and while they have a unique selection of topping combinations, a restaurant’s pizza can be measured by how well they pull off a simple, iconic classic. The Margherita pizza is a stunner, a deceptively simple dish that is guaranteed to make the taste buds sing—fresh, soft mozzarella is melted atop a sauce of mouthwatering sun ripened tomatoes, crowned with fresh basil leaves. Diners looking for something well off the beaten path can embark on a creative journey with the Gorgonzola Dolce, featuring onions, prosciutto, and radicchio, garnished with earthy rosemary, and drizzled with amber honey. There’s also have a wide array of sandwiches, soups, and salad; but perhaps most impressive is their concern for patrons with dietary restrictions.

They offer countless vegetarian options for practically every kind of meal, all served with seasonal

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

fresh vegetables. Those suffering from Celiac disease can rest assure they won’t have to miss out on Italian favorites—OBO offers gluten-free pizza crust and sandwich bread upon request.

Customers can enjoy their exquisite Italian cuisine with a lovely wine pairing, be sure to ask your server for recommendations.

Those preferring to enjoy their dinner with a pint can enjoy a large on-tap selection of local Sacramento brews like New Glory Brewery, Sactown Union Brewery, and Mraz Brewing Co. They also feature regional brands from Roseville and Auburn. Guests in the spirit for a cocktail can savor a variety of libations, including a popular Bellini, or the unique Blood Orange Margarita. Guests can end their experience on a sweet note by indulging in OBO’s cornucopia of traditional Italian desserts like an espresso soaked Tiramisu

dusted with cocoa powder, or a creamy Panna Cotta in maple or Amarena Cherry—just to name a few. However, those unable to consume anymore delectable delicacies can always opt to take home an assortment of Italian wedding cookies.

Come enjoy this relaxed, laid back atmosphere for a light lunch or special family dinner. They also offer a variety of catering services to make your next party or office event a smashing success. The restaurant is open Tuesday-Saturday from 11 a.m.-9 p.m. and closed on Sundays and Mondays. They do not accept reservations. Free parking is available in the lot adjacent to the building and across the street.rth the time to experience.

FOR MORE INFORMATION:

OBO 3145 Folsom Boulevard Sacramento, (916) 822-8720, oboitalian.com

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

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TOP CHEFS Orchestrating a shoot of executive chefs is a tall order, especially with a call time of 9am in midtown.

True to form, all showed up ready to work sharing stories and laughing over experiences. These talented men and women represent some of the finest restaurants in our region ranging from fine dining to southern down-home barbeque. Read on to learn more about these incredible talents that dominate the kitchen and our cravings.

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SPECIAL ADVERTISING SECTION

BISTRO 33

RUFFHAUS Similarly to the unique flair of his quick style serve restaurant, Charles Knight, owner of Ruffhaus Hot Dog Company, has great experiential talent in the field of culinary arts.

Originally from Denver, Colorado, Charles relocated to Northern California and thus began his highly successful c u l i n a r y career.

He was an Art major at American R i v e r College and soon followed h i s brothers into the world of c u l i n a r y arts.

Starting at the young age of fifteen, Charles has now been cooking for over thirty years. After all these years of dedication to his passion and having previously worked as a pastry chef and then moving on to fine dining, 66

this skilled Chef is no stranger to the various types of cooking in the business. Before opening Ruffhaus, Charles worked for ten years at Slocum House Restaurant in Fair Oaks and was the Opening Chef for Henry's Steak House at Red Hawk Casino. His signature dish at Ruffhaus is the house made sausages because they are completely unique and you’ll be unable to find them anywhere else. Charles also deems himself to be a “closet tree hugger”, as he has always been concerned about the environment. At Ruffhaus, he is careful to always use recycled paper products whenever possible. Besides working in his restaurant, in his spare time Charles loves to restore vintage Volkswagens, play classical and Flamenco guitar, and spend time with his family.

He considers his greatest achievement to be his two children Max and Daisy, ages twelve and nine. In the future, Charles hopes for Ruffhaus to become a successful chain and for his unique take on a hot dog joint to become a franchise.

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

CHEF PROFILES

Having started in the restaurant business with no cooking experience some ten years ago, Manny Cruz would not have guessed he would eventually become a chef. Working under the guidance of Executive Chef, Fred Haines, Manny successfully worked his way up the ranks, developing his skills in the kitchen where he eventually “fell in love with food”. Once he set his mind to cooking, everything fell into place, and Manny eventually became chef at Riverside Clubhouse in Sacramento’s Land Park neighborhood. After almost ten years with the company, Chef Haines recently transferred

Manny to Bistro 33, another of the company’s restaurants, as their new head chef. Bistro 33, with their relaxing ambiance and unique cuisine, has been one of the most popular restaurants in El Dorado Hills since their opening several years ago. Manny considers this transition a big moment in his career and is looking forward to new challenges at Bistro 33 El Dorado Hills. Chef Cruz is eager to make his own mark at Bistro 33 as their new head chef.

SPECIAL ADVERTISING SECTION

AJI JAPANESE BISTRO

Executive Chef and Partner Russell Okubo and Managing Partner Nick Dedier, both Sacramento natives, came together with impressive backgrounds to open one of the area’s next great restaurants. Chef Russell Okubo’s resume includes impressive executive chef roles at The Firehouse in Old Town Sacramento and also at Fat’s Family Restaurants. Nick Dedier, who oversees the front of the house, also has an impressive resume. In 2005, Nick graduated from the Culinary Institute of America and joined Daniel Boulud in Las Vegas where he quickly worked his way up from server to Restaurant Manager and Maitre D. Later in 2007, he moved

to San Francisco to assist in the management of one of the city’s most decorated restaurants, Restaurant Gary Danko. Shortly after, he was then presented with an opportunity within his mentor’s organization, The Thomas Keller Group which is best known for their world-class dining establishments, the French Laundry and Per Se. Dedier ran Bouchon for a short period of time before making the move and guiding Ad Hoc Restaurant to its current successful state.

Now returning home after years of growth, the two emerged together to create an upscale yet comfortable Japanese cuisine restaurant.

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CIBO 7 Executive Chef Ray Silva of Cibo 7 has an extensive resume and a passion for culinary arts unlike any other.

He started his career at RM Upstairs in Mandalay Bay, Las Vegas, Nevada and trained under renowned seafood chef Rick Moonen and his culinary team. Next in his career, he perfected his culinary talents in classic French technique at Michelin 2 Star and AAA 5 Diamond Award winning Restaurant Guy Savoy as Chef Tournant. Also on Chef Silva’s resume is Michael Mina's flagship and Michelin 1 star, Restaurant Michael Mina in San Francisco where he worked under Executive Chef Ron Siegel. He then continued in his career by working in other restaurants within the Mina Group including Bourbon Steak at the Westin St. Francis and French Bistro RN74. Cibo 7 Ristorante Wine Bar & Spirits has granted Chef Silva the opportunity to execute his expertise in cooking. With the European-inspired cuisine, exceptional wine, and house made desserts, Chef Silva has turned his restaurant into a setting for the ultimate dining experience. It is important to him that Cibo 7’s cuisine showcases the freshest and finest ingredients so that the restaurant remains refined and unforgettable.

Whether he is using his talent to handcraft delicious pasta or bake traditional focaccia bread, Chef Silva is unique in his techniques and innovations. For Chef Silva, his culinary career is a chance to search for and embrace new challenges

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SPECIAL ADVERTISING SECTION

BOUCANES Brandon Ivey and Nicole Burton, brother and sister from Oakland, California, opened the doors to Boucanes in March of 2013.

Both grew up in the restaurant business since their father and uncles owned a very successful restaurant called “Ivey’s” in Jack London Square in the Bay area.

From growing up in this environment and having gained the knowledge, Nicole and Brandon both knew they would one day take over the business. After high school, Nicole continued her education in the Travel/Tourism Hospitality industry, earning herself a degree. Brandon earned his degree in massage therapy and also worked in the hospitality industry before he went off to join the army Reserves. Brandon has now worked in culinary arts for ten years and has taken over various positions with the family, while Nicole, before Boucanes,

CHEF PROFILES

LAND OCEAN

Executive Chef Brian Butler of Land Ocean Restaurant in Folsom was born in Wyoming and raised in the Central Coast of California just south of Pismo Beach. He is married to wife Katie and together have three children; Tyler, Jaxon and Wyatt.

Brian attended The Art Institute of California Sacramento in 2009 and found his home at Land Ocean when the restaurant first opened its doors in 2011. Brian always enjoyed cooking and creating in the kitchen. After he and his wife planned and catered his sister’s wedding, Brian found himself in culinary school three months later. Brian’s style in the kitchen is described as eclectic.

He is always creating something new and goes with the notion of whatever feels right at the time. He feels it is essential to implement simplicity when

FOLSOM

creating his menu; dishes that are easy to execute and enjoyable for all diners. Chef Brain replies with, “If you can’t replicate a dish, there is no reason to keep it on a menu!” Chef Brian recommends the Kobe Flat Iron Steak, one of the signature dishes of Land Ocean. When at home with friends and family, Chef Brian loves creating a Tri-Tip, Santa Maria style prepared in an oak pit barbeque with salt, pepper, garlic and served with salsa. His love for culinary arts and preparing a great meal has launched his career and allows diners to enjoy his incredible creations.

EL DORADO HILLS

gained her experience preparing family dinners and get togethers.

Previously, she owned a very successful janitorial business in the Bay area. After having both worked in many different fields, their passion for cooking is evident as both consider their greatest achievement in their careers to be Boucanes. They both deem their signature dish to be their ribs, which aren’t any particular style except their own.

Their rib sauce is also top notch, and they are currently planning to get it bottled. Nicole and Brandon want to inform the community that they are happy to be back and are extremely thankful to everyone who welcomed them back with open arms. Also, they wish to remind all their costumers to always come in early or call in their orders, since they buy fresh ingredients every day and the popular products can easily run out early. Both hope to continue providing the best customer service and excellent food.

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LAND OCEAN

SIENNA

ROSEVILLE

CHEF PROFILES

Chef Jason Doolittle has been in the business of culinary arts for twenty-five years now.

While growing up, in Tucson, Arizona, he was introduced to cooking by his family. He has countless memories with them in the kitchen when they would all make varieties of dishes from hot tamales to delicious linguine in a white clam sauce.

Chef Jason’s motivations throughout his career have been his parents and brother, and he also gained inspiration from watching famous chefs such as Julia Child and Martin Yan. Chef Jason is extremely passionate about his career, and it brings him great delight to share his passion and tasty cooking with others. He describes this joyous feeling as being “on top of the world”. Recently, his favorite dish that he’s been reworking is an Andouille wrapped scallop with avocado, roasted creamed corn, and fried leek. Chef Jason

Executive Chef Tom Lucero has always loved a challenge and pushed himself his whole life in order to live out his passion in culinary arts. Having always looked younger than his peers, he has had to work even harder to get himself to the place he has today. Tom is originally from Sacramento and attended the California Academy in San Francisco. For over thirty years now he has had various positions in restaurants before becoming a chef. Prior to Land Ocean, for twentyeight years Chef Tom worked in restaurants including McCormick & Schmick’s, Yard House, and 70

Black Angus Steakhouse. He has also has incredible success as a Regional Chef where he trained several other’s who are now very accomplished chefs today. His signature dish is his delicious Pan Seared Halibut with sautéed roasted corn, fava beans, heirloom cherry tomatoes, and a roasted red pepper puree.

Also, Chef Tom is very adamant about staying active and enjoys a variety of outdoor activities.

He loves kayaking, hiking, biking, and running and recently just signed up for his sixth half marathon and fourth Spartan. His main philosophy in life is “you never stop learning”. In turn, he considers every new challenge a learning opportunity.

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

believes that it’s extremely important to keep a balance between trying new dishes and sticking with your classics. This is a philosophy he lives by in all his endeavors and currently as the Executive Chef of Sienna. One of his more recent achievements was opening Esquire Grill at the Sacramento International Airport with Chef Kurt Spataro. Also, he had a chance to briefly work with award winning chef Suzanne Goin and open The Larder at Tavern in LAX. Furthermore, Jason believes he owes his success to his long time mentor Chef Tony Constentino. Jason is married to wife Cindy and has three children named JJ, Jocelyn and Jenna. When not in the kitchen, he spends time with his family and usually is going to baseball, soccer, and the park with his kids.

SPECIAL ADVERTISING SECTION

AJI JAPANESE BISTRO

Meet Junior. Junior is a chef for those in the know. At thirty-six, Junior’s technique and style has been being developed for nearly two decades and truly allows him to quietly stand out from the rest. With what seems like one million “sushi restaurants” in the Sacramento area, all populated with similar rolls and sauces, Junior’s lighter, more deliberate, and finessed touch shows just why Aji’s food is considered the best in the area. Junior says, “Everyone’s serving tuna and Hamachi, but almost no one is serving cured unicorn leatherjacket.” In Junior’s mind, if you love sushi that means you love the best fish and the highest quality rice that can be found, and he is very proud to have this under his roof at Aji. Junior began by washing dishes at South Villa in Sacramento where he first met mentor Koji Hitotsui. Hitotsui gave him nearly a year long apprenticeship in the kitchen before allowing him to be passed to his next mentor Yamani Shigeo, a man to whom Junior attributes his love of finesse, delicate flavors, and the old school way of doing things, which is the focus on quality and more costly ingredients that sushi is meant to

highlight. Junior pronounces his love for sushi by stating, “Sushi is art. It is about how much you care about your fish and your product.

How much you care can quietly set you apart from the rest.”Junior also believes he is very lucky to have found two mentors in Russell, head chef, and Nick, the owner of Aji. He says, “There are lots of good chefs out there, but being able to work with them has taught me balance between art and business, and it has allowed me to develop another layer of skill, maybe not with a knife, but with my team.” Junior, very excited for the future he has at Aji, states, “We are focusing more and more on great food and great raw fish while turning away from rolls that everyone else does.”

Also, he is looking forward to be heading up the new, unique yakitori program at Aji where there will be good, inexpensive food from Tokyo. Junior adds, “I mean, who doesn’t love a good street barbeque?”

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MIKUNI RESTAURANT

& SUSHI BAR

The owner of Mikuni Restaurant & Sushi Bar, Taro has become a local and international favorite for his positive attitude, unfailing faith and upbeat demeanor. This year celebrates Mikuni's 30th anniversary with the opening of the Hazel location back in 1986.

Contributing to their success, Taro places a large emphasis on never sacrificing quality. Staying align with the "Farm to Fork" movement, his Seafood purchases are also selected in such a manner.

Corners are never cut for a less expensive "substitute" of what is listed on their menu. With daily fish deliveries, you can be assured only the finest and freshest fish is being served and what is listed on the menu is exactly what is being rolled up.

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RELISH BURGER BAR Owner of both 36 Handles Pub & Eatery and Relish Burger Bar, Richard got his start in the restaurant industry in London at the age of 15. He has run restaurants for the past 15 years, and is enjoying the entrepreneurial life in El Dorado Hills. “36 Handles has a bit of everything.

It is a fun, family style restaurant as well as a great pub to just sit and have a pint and a bite to eat. I want people to feel really relaxed when they come here.�

36 HANDLES Stephanie started cooking back in 2005 and has loved all it entails ever since. As the Executive Chef at 36 Handles in El Dorado Hills, Stephanie has established herself as a staple in the local culinary community.

Graduating with honors of the Le Cordon Bleu Culinary Academy in 2012, she also has two years of study in baking and pastry experience to add to her resume. When asked about goals and looking into the future, Stephanie plans to further her career by attending business school to fulfill her dream of owning her own restaurant one day.

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P ET O K AY

P ET O K AY 74

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

Com e WinTaste nin Our g W Aw ine ard s

Horse-

Macchia

Great Wines

7099 East Peltier Rd Acampo, Ca 95220 209.333.2600 • MacchiaWines.com

Macchia Is The Spot For Great Wines In Lodi!

Bocce Machiaa_HP_SEPT16.indd 1

8/20/16 10:26 AM

Boucanes Smokehouse Authentic Southern BBQ...It’s Just Good!!!

New Location in El Dorado Hills in Raley’s Shopping Center!

329 E. Bidwell St. Folsom, CA

3941 Park Dr., Ste. 10 El Dorado Hills, CA

Wed-Sat: 11am - 8pm Sun-Tues: Closed

Mon-Sat: 11am - 9pm Sun: 11am - 7pm

916.817.1015 916.934.0955 Catering available at both locations!

Homemade, Authentic Southern BBQ!

LAVISH LIVING MAGAZINE | AUGUST 2016

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SIP & Savor DINING OUT WITH NICK

The Life lesson of

Pearl Diving NICK DEDIER

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Pearl Diving is glamorous nomenclature for “dishwashing”, and in my world, while glamor may not fully capture the essence of dishwashing, I can assure you there is no more enjoyable, yet brutal, while altogether necessary position in the kitchen. I was recently asked what my favorite job to do in a restaurant was. I answered, with a stone face, “dishwashing”. A smile trickled across the

LAVISH LIVING MAGAZINE | SEPTEMBER 2016

questioners face and I could see that they didn’t take me seriously. I think they were expecting me to say saucier or grill yet I was serious as a heart attack. Dishwashing is my all time favorite place to be when I am in a kitchen. I enjoy doing a thankless job that is nevertheless so essential to every single person who’s soul occupies a place in the restaurant; guests and staff alike. Ever try drinking wine

 BY NICK DEDIER

from a dirty wine glass? No of course not because the dishwasher takes care of that.

Ever think about using a grubby sauté pan to fire your next “pick up”? Heavens no. That would be unthinkable. The dishwasher cleans those for me. What about taking out the trash? You’ve guessed it, the dishwasher does that too.

The dishman is covered in hot water, and their work clothes smell permanently of

the job, did it well, learned it, loved it and mastered it then you could easily conquer anything. The trick with pearl diving was being able to let go of yourself. You had to stop caring that you were the lowest on the totem pole. You couldn’t be bothered by smells or that thing clogging up the drain. You had to rise above the Friday night 7:45 dish pit rush of the first seating being cleared. As a young person just entering into the workforce you had to make a choice: Half full or half empty? Complain about everything or command and conquer? And depending on how you played your cards, you were either well fed by the cooks, tipped out by the servers, or valued highly by the chefs or…. not. The choice was all how you looked at the game.

The true nature of dishwashing is being both physically and mentally prepared. You have to ready your

garlic, onions and butter. In fact, I think the garage where I grew up will always have a slight scampi smell to it (my mother used to make me change in the garage before I came in the house). And no matter how I describe the individual aspects of working in the dish pit, I know that, to someone who has never done it, I will never fully and accurately articulate feelings of triumph, defeat, joy and pain of this truly, awesomely, awful, exceptionally (insert adjective here) job. Ask any chef. Anyone from the local big fish small pond guys to the globe trotting big fish/big pond culinary magnates will tell you, “I started out washing dishes”. There is something about the position of dishwasher that stays with you like a badge of honor amongst pirates. If you did

station with gloves, an apron, scrubbers, soap and sanitizer. You have to develop a system to keep your station organized. You have to develop a rhythm to your work that allowed you to enjoy the slow times while also dominate the busy times, so that you could observe the guy next to you and train yourself on the next job before it was even offered to you. On top of it all, everything had to be clean.

By choosing to rule my work and not be ruled by it, by choosing to be prepared for what came my way and not complain about the unknown, and by doing a very hard and seemingly small job with a sense of pride, I was able to stand out to everyone in the restaurant and my comrades in the kitchen. I

was asked if I knew how to chop vegetables. I did, and I treated that task with the same attention and pride as I gave my dish station, and soon I went from prep to making fresh pasta, to rolling pizzas, to sautéing, and finally to running shifts on the line. From there, dining room work started and was followed by culinary school, and then there was the chance to work for the world’s best chefs, hoteliers and restaurateurs. Yet no job was quite as important to me as washing dishes. I still relish the job to this day. If a dishwasher doesn’t show up, or fails to see the value in the work they are doing, then I am happy to step in and conquer the most overlooked, yet most valued position in our restaurants. There is nothing like keeping your train moving by getting dirty, rolling up you’re own sleeves, and shoveling coal.

Our world is saturated with chefs or “chiefs”. In the culinary world, you can’t turn on TV or open a magazine without seeing some new name chef with his arms crossed speaking about the virtues of their new small production, gnome-sourced, early flowering micro mustard greens. Yet, to Russell and myself, the true virtue of our world comes from the guys who are in the trenches truly getting it done. Washing dishes, accepting orders, prepping veggies, organizing, stocking, and thanklessly ensuring that this restaurant train never falls off of it’s rails. I always believe it is a good reminder to step back from personal success and see the shoulders of the giants we are standing on. Step back and give thanks to the people who supported us as we came up, taught us the ropes, and give a full standing round of applause to those unsung heroes that support us daily. Without the hard work of every one of our staff, our employees, our families, and those who came before, none of us, you or me, would be fortunate enough to find ourselves in the position we are in as we try to enjoy life to the fullest.

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Pear, Prosciutto, Arugula, Caramelized Onion & Goat Cheese

Pizza

4355 Town Center Blvd. #114, El Dorado Hills, CA

916.941.Dogs (3647)

INGREDIENTS:

1 pizza crust • 1 pear, thinly sliced olive oil • 1 red onion, thinly sliced 1/4 cup brown sugar • Kosher salt, to taste 2 cups arugula • 8 slices Prosciutto 1/2 cup crumbled goat cheese 2 cups shredded mozzarella cheese

INSTRUCTIONS:

Preheat oven to 500 degrees. Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside. Roll out pizza dough. Drizzle on olive oil, sprinkle on a little salt. Add mozzarella evenly over the top of the pizza. Arrange caramelized onions, prosciutto and pears. Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven. Sprinkle a layer of arugula. Top with goat cheese. Drizzle balsamic glaze on top if desired. Slice and serve immediately.

(Source: Christina, northcarolinacharm.com, 2015 October)

Sun: 11am-8pm • Mon-Thurs: 11am-9pm • Fri & Sat 11am-10pm

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SAVE the Dates

 BY GABRIELA VANACORE

UNCORK FOR THE ARTS

HARPER ALUMNI CENTER- SACRAMENTO STATE SATURDAY, AUGUST 27, 6PM-9PM

Save the date for a chance to celebrate community, the arts, and wine.

This fundraiser event will include dinner, art exhibits, a live auction, festive awards celebration, live music, and a wine and beer bar. Enjoy wine from the wineries Lago di Merlo Vineyards & Winery and McNab Ridge Wine Company. For more information visit: https://ddso.org.

SET A FIRE COMMUNITY CONCERT

STEVEN YOUNG AMPHITHEATER SUNDAY, AUGUST 28, 7PM-8PM

Grab your family and friends for live music and a relaxing evening in El Dorado Hills Town Center. As the community joins together for song, prayer, and worship, be prepared for the friendly atmosphere this event has to offer. Don’t forget the blanket and lawn chairs! For more information visit: http://eldoradohillstowncenter.com/ set-a-fire-concert/.

MADRONA VINEYARDS DINNER, WINE AND A PLAY

MADRONA VINEYARDS SATURDAY, SEPTEMBER 3, 6PM-9PM

Come join Madrona Vineyards for a night in the cellar. There will be dinner, dessert, wine, and the play The Complete Works of Shakespeare in 90 Minutes put on by Imagination Theater. Buy your tickets quickly because the show is limited to 60 people. Tickets are $60.00 a person plus tax. For more information visit: http:// madronavineyards.com/news-and-events/ events/.

SATURDAY NIGHT IN THE PARK

EDH COMMUNITY PARK SATURDAY, SEPTEMBER 10, 5PM-9PM

Get ready for this night of fun as live music comes to the CSD. This might be one of your last chances to catch a summer concert before the fall, so don’t miss it!

Along with the music there will be plenty of food and children’s activities. It’ll be an event the whole family can enjoy. For more information visit: http://eldoradohillscsd. org/events-calendar/special-events.html.

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CHILI COOK OFF AND CLASSIC CAR SHOW

EL DORADO COUNTY FAIRGROUNDS SUNDAY, SEPTEMBER 11, 10AM4PM

The 16th annual Chili Cook Off and Classic Car Show is almost upon us. You don’t want to miss some of the best chili around so make sure to come join in the festivities and vote for the best one. All the proceeds will benefit adults with disabilities. There will also be live music, art, and food. Admission is a donation of $10 a person. For more information visit: http://morerehab. org/2016/04/2016-chili-cook-offclassic-car-show/.

FOLSOM SYMPHONY BENEFIT GALA

PALAZZO DI MIGIANELLA SATURDAY, SEPTEMBER 17, 6PM

At Marie Mitchell’s luxurious Italian Estate, come join us for An Evening Under the Stars as the fourth annual benefit gala takes place. There will be a gourmet dinner, performances by the symphony, silent and live auctions, and a private concert presented by Italian tenor Pasquale Esposito.

Get ready for the black tie event of the year!

Tickets are $300 per person and the black tie is optional. For more information visit: http://www. folsomlakesymphony.com/pages/gala-2016.

QUARRY PARK CONCERT

QUARRY PARK AMPHITHEATRE SATURDAY, SEPTEMBER 17, 5:30PM

Head over to Rocklin where famous actress and musician Molly Ringwood will be performing in the beautiful Quarry Park. This is an event worth waiting for! Ticket prices start at $39. For more information visit: https://www.rocklin.ca.us/ events/concerts_at_quarry_park.asp.

49TH ANTIQUE PEDDLERS FAIR

HISTORIC SUTTER STREET SUNDAY, SEPTEMBER 18, 8AM-4PM

Come join enthusiastic shoppers from all over Northern and Central California at this rain or shine event in Historic Folsom. All along Sutter Street, you’ll be able to find over 150 booths with selections of antiques, live entertainment, and plenty of food and drinks. For more information visit: http:// www.tbcashows.info/folsom_2015.html.

FOLSOM LIVE!

HISTORIC SUTTER STREET SATURDAY, SEPTEMBER 24, 5PM

This musical event is back once more and is expected to be better than ever! There will be an awesome lineup including the bands: Briefcase Full O’ Blues, Element of Soul, and Fleetwood Mask. Tickets for admission start at $30 per person. For more information visit: http://www. folsomlive.com.

VELVET HANGER 3 YEAR ANNIVERSARY PARTY GRANITE BAY RESIDENCE THURSDAY, OCTOBER 6 DOORS OPEN AT 6PM FASHION SHOW AT 7PM

Grab your girlfriends and join in the celebration as Velvet Hanger Traveling Boutique celebrates three years with a customer appreciate party and fashion show! Appetizers, refreshments and a signature cocktail will be served. Come early to catch the fashion show followed by shopping and socializing. Raffles and giveaways also included making this night the ultimate girls night out! NAVIGATION TIP: Access the location via Granite Bay near Treelake Park. East Roseville Parkway to Brackenbury, left on Parkford , left on Hadleigh. Address is 10060 Hadleigh Drive.

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ETIQUETTE final thoughts

faux pas FALL FASHION  BY GABRIELA VANACORE

The 100-degree heat of summer will soon be behind us.

As fall quickly approaches, short shorts and sundresses will fade out of style and over-the-knee boots and infinity scarves will be appropriate once more. I don’t know about you, but I can’t wait to escape the blistering heat and transition to my skinny jeans and cozy sweaters. For those of you who might not be ready to let summer go, just remember, you’ll get to switch up your style and start fresh! While the temperature cools down and the leaves start to change colors, there are a few dreadful fashion errors to take note of when you are looking through your wardrobe this fall.

SUMMER PATTERNS

Sorry girls, but your favorite flower patterns cannot come with you once fall is in full swing. All the floral sundresses, blouses, and skirts must be put away. I know it’s hard for some of us to leave summer behind, but there comes a time when we must part ways with the beach and pool. Don’t worry; you’ll always have next year. For now, just pack away the summer patterns and reach for those plaid flannels!

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FORGETTING TO LAYER

In case you all forgot, we do live in Northern California. While the chilly times of the day do come in the early morning and evening, the sun is still out for the majority of the day during the fall. It can still get pretty warm, so be sure to dress in layers. There are always those certain basics we keep in our closets that come in handy for layering. Whether it’s a plain t-shirt or light cardigan, it’s always smart to go back to the basics. Also, when you leave the house don’t forget a jacket.

Avoiding leather could be the worst crime you commit this fall.

OVERLY TIGHT CLOTHES

Come on everyone, there’s no longer a need for tight shorts and snug tanks once this next season hits. Overly tight clothes may be appropriate when it’s sweltering outside or your trying to go for a summer slimming look, but now it’s no longer realistic or in style. Put on some boyfriend jeans and oversized sweaters and just be comfortable.

NOT WEARING COLOR

No, it’s not summer anymore, but that doesn’t mean we have to be guilty of making fall a dreary time. Too much black and brown can be boring, so don’t forget to add a little color. Also, remember to change the colors of your makeup and nail polish. We can’t all be stuck in summer forever, but that doesn’t mean we can’t have some fall fun!

D ESI GN GROUP Monument Yourself with Quality Design El Dorado Hills Showroom 4420 Town Center Blvd. Ste. 130

916.941.0775

NarFineCarpentry.com License # 819101

Carmichael Showroom 5834 Robertson Ave.

916.944.0906

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TASTE OF TOW NE

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