Inspiring Life In Our Community
Jul 2022
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What’s Inside
The
Food & Drink Issue
37
Features
In Every Issue
20
Drink: Salts & Garnishes
7
Editor’s Note
26
Saucy Summer Spreads
8
Contributors
33
1852 Brew Co
10
Drink: Infused Water
37
Picking Peaches
12
Travel: Italy Pasta Making Experience
25
Food: Edible Flowers
41
Food: Peach Galette
44
History: Memorable Meals
Interest 16
Mobile Eats
18
Dine Out For Farmers Market Week
29
Design Playbook: Functional Kitchens
46
Local Drink Spotlight 4
18 Cover photo by Topograph. Story on page 20.
33
Fueling A Farm Near You
The Food & Drink Issue
Thoughts from the Editor It was a sunny day late in the spring of 1998 when my friend Pierre and I arrived at his parents’ home in Carry-le-Rouet, southern France. We were exhausted from six weeks of travel through India, Italy, Switzerland, Monaco, and France. Traveling through a new city nearly every night had drained our eager bodies and minds. Stopping here was a welcome rest. Upon arriving, Pierre’s family greeted me with all the hugs and cheek kisses you might imagine from a loving French mère et père (mama and papa). We had finally come home. Afternoon brought a beautiful, sun-soaked day of swimming in Pierre’s pool, which overlooked the Mediterranean Sea. For a nineteen-year-old kid from Central California, this was a perfect way to wind down a long, eye-opening journey. There’s no easy way to describe a trip that takes you from the slums of Mumbai, to skiing the Swiss Alps, and ends in the French Riviera. I needed time to reflect. That evening Pierre and I feasted like long-lost sons. We told stories and ate a delicious meal perfectly paired with “a nice red wine from the North.” Laughter, fresh-baked baguettes, wine, joy, glad memories, and contentment marked the magical night. Deep connection was packed into a few hours, and I was completely charmed by southern France and my new French family. Their parting gift to me a few days later: a bottle of the same wonderful red wine we had shared together. That bottle traveled with me back to California as a memento of my journey and the people I’d met. On the flight home, I decided to save this bottle until my wedding. I wasn’t even dating anyone at the time. But the romantic in me wanted to recapture that beautiful evening in France and share it with the person I’d spend the rest of my life with. Beauty has that way about it. When we experience something wonderful, we want to share it with the people we love. Seven years later, my brand new wife and I sat on our bedroom floor for the first time, exhausted from the day’s events. We had finally come home. And so, on my wedding day, I opened the wine that had been carefully stored and moved and saved for this moment. I shared the story of where that bottle came from with my beautiful new bride, and together we toasted to our future. Nothing connects us, brings us together, or transports us like food and drink shared with those you love. This month we’ve prepared a celebration of food for you, to bring you together with your loved ones to laugh, eat, remember and enjoy the moments you have together. Bon appétit. Cheers,
Eric Riley Executive Editor Lifestyle Magazine President / Owner Topograph
7
Contributors
Contributors July 2022
Sue Burns
Natalie Caudle
Terry Ommen
WRITER
WRITER
WRITER
Transplanted to Visalia from “the OC” in
Natalie Caudle is a Visalia native and
Terry has a passion for Tulare County
2015, Sue is a lifelong cook and budding
graduate of Fresno State. As a freelance
history. Much of his time in retirement is
horticulturist who loves creating garden-to-
writer, Natalie finds beauty in storytelling
spent researching and writing about the
table dishes to share with family and friends.
and believes freedom is found when living
interesting historical morsels he discovers
A writer since she could hold a crayon, Sue
authentically within a community. Though
with Laraine, his talented wife of over 50
was the home chef behind Direct Magazine’s
most of her time is spent wrangling
years. Between history projects and visits
The Recipe Box from 2016-2020. She has
animals and her four kids, Natalie relishes
with their two grandchildren, the two are
been blogging since 2010, and writing
everyday moments knowing seasons pass
on the road or in the air exploring whatever
articles for Lifestyle and publications that
all too quickly.
piques their interest.
Monica Fatica
Mark Garcia
Abby Jackson
MANAGING EDITOR
DESIGNER | PHOTOGRAPHER
CONTRIBUTING WRITER
After years of working in operations,
Mark is a multidisciplinary graphic designer
Abby was born and raised in Visalia and is
merchandising, marketing and running
from Visalia, CA. He graduated from PLNU
currently in her third year obtaining a B.S.
her own retail shops, Monica has found her
in 2020 and started his role as a junior
in Business at Biola University. She has a love
home in the world of publishing. With over
designer at the start of 2021. When he’s
for marketing and has thoroughly enjoyed
seven years of local editorial experience, she
not working on design-related projects,
being a part of the Topograph team as an
is grateful to work her dream job keeping
he loves playing tennis, taking photos, and
intern this summer. When she’s not busy
Valley happenings top of mind for all its
riding bikes around Visalia. Mark believes
with work or school, you can probably find
residents. Her brief moments of spare time
beautiful design makes people happy.
her playing with her nieces, at the beach, or
are spent with family, food (still searching
His hope is that people have positive
baking!
for the best chocolate croissant), her fur
encounters with his work.
share her passion for cooking, baking, and community involvement.
babies, and finding the next best bingeworthy podcast.
8
The Food & Drink Issue
A Look Inside With summer comes the special flavors of life.
Bryan Muirhead MIXOLOGIST
Bryan is the owner of Holy Spirits and the beverage director for Quesadilla Gorilla. Previously working as a pastor at a church, Bryan left to enter the world of mixology. Bryan’s momentum behind cocktail making is rooted in fresh juices, intricate garnishes, and highlighting the spirits that are unique and set apart from the rest.
JJ Fry DESIGNER | PHOTOGRAPHER
JJ is a Central Valley local who loves taking photos in Sequoia National Park every chance he gets. He has been in the graphic design profession for over 10 years and thoroughly enjoys what he does on a daily basis. Whenever he’s not slinging design / photo / web work you can probably find JJ in a giant beanbag chair enjoying his favorite video games.
Food & Drink
In the Central Valley, it’s hard to beat the amazing produce and food options available to us throughout the season. This month we’re digging into some of the best cuisine that our area has to offer. Learn about Farmers Market Week and the local restaurants partnering with farmers to create special menu items. Get inspired to bake a stone fruit galette using produce from the abundance of summer harvest. Find a new favorite food and drink idea for your next summer gathering. Feast your eyes on creative kitchen features in homes around the Valley. Read an exclusive reveal of “The Mix”—a renovation project in downtown Visalia, bringing a variety of eateries. You’ll also learn about restaurants from the early years of Visalia’s rich food history. We hope you’re inspired and hungered as you savor every page of this issue.
The Lifestyle Team Need another copy? Scan the QR code below to see our list of rack locations or to sign up for a monthly subscription.
Published by Topograph LLC, 324 S. Santa Fe Street Visalia, CA 93291 Executive Editor Eric Riley Operations Manager Maria Gaston Content Editor Marissa Carpenter Designer Jonna Dodge Advertising Sales lifestyle@tpgrph.com Sales Office 324 S. Santa Fe Street Visalia, CA 93291 559.471.0700 Email lifestyle@tpgrph.com View this Issue Online visalialifestyle.com Visalia’s Lifestyle Magazine is published monthly and is distributed via direct mail to homes in Visalia. Additional copies are distributed at various rack and countertop locations around Visalia, Tulare, Exeter, and Kingsburg. Distribution is subject to change. Views expressed in columns are those of the columnist and not necessarily those of Lifestyle Magazine, Topograph or its advertisers. © 2022 Topograph LLC
9
Drink
Berry Basil
Try infusing water with natural flavors to satisfy your taste buds and help meet your daily water intake. Here are some combos that
Supports bone and
will quench your thirst and boost your health!
blood vessel health
1.
1/2 cup blackberries
Each recipe uses 20oz of water.
(slightly mashed)
2. Allow to infuse for 2-4 hrs in
1/2 cup raspberries
the refrigerator.
(slightly mashed)
3. Stir well and strain to discard solids.
Cucumber, Lime, & Lemon
Watermelon Mint Supports digestive health and
Helps minimize bloating, controls
can help enhance memory and
appetite, aids with hydration and
cognitive functions
digestion
1 cup of cubed watermelon
1/4 cucumber, sliced or cubed
2 sprigs mint
1/2 lemon cut in slices
(lightly crushed)
1/4 lime wedge
Strawberry Jalapeño Can help stimulate metabolism and offers beneficial antioxidant properties
ng
2 strawberries sliced in half
Cravi
with tops cut off 1/4 jalapeño de-seeded (modify for amount of spice desired) Recipes by Lifestyle Staff Illustration by Topograph 10
Bu
bbles?
Try recipes using sparkling water, club soda, or tonic water in lieu of normal water.
Freedom, Fireworks, Family, Friends & Fantastic Food... To be Remembered, Celebrated & Enjoyed.
Our Gorgeous Gift Wrapping is Our Gift to You! Kitchen • BBQ Accessories • Gift Baskets • Gift Certificates • Gourmet Food & Teas • Candles • Bath & Body Brighton Collection • Fashion Accessories • Bridal Registry • Baby Boutique • Garden • Pet Gifts • Great Gifts For All!
Come on in! We’re open Mon-Fri 10-6 & Sat 10-5. 114 East Main Street • Visalia, CA 93291 • 559.733.0213 • www.PacificTreasuresVisalia.com 11
Travel
By Hand at Home
in Italy
Story & Photos by Lori Rice
C
ristina Fortini met me outside the Nuovo Mercato Esquilino, an
I’d grown proud of my ability to seek out the unexpected, to find
indoor market offering produce, meats, and cheeses near the
notable foods and inspiring stories in places not often celebrated for
Roma Termini train station in Rome, Italy. After quick introductions,
their culinary contributions.
we went straight into the market where my education in Italian
It’s no secret that Italy has outstanding food and a food culture that
ingredients began.
takes its traditional methods and ingredients seriously. What could
The truth is, I never wanted to travel to Italy. At least not like others
be left for me to explore or uncover there that hadn’t already been
who dream of vacations filled with pasta and red wine. Food and
shared many times over?
travel have been my personal and professional passion for years, but 12
The Food & Drink Issue
Yet here I was, standing in Rome with plans to travel on to Bologna, then Florence before attending a food photography retreat. I’d packed these four days full with markets to visit, restaurants to dine at, and gelato shops to check out, right down to the must-have flavor. If there was a unique food experience or a new angle to discover here, I was going to do it. Cristina is the founder of Italy Food Nest, a culinary company that specializes in pasta-making classes and gastronomic tours. The day I’d planned to spend with her in one city unfolded into two days in two different Italian cities, and it changed my view of Italy forever. The moment we stepped into the market, I knew I had underestimated how this day would influence my perception of Italian food. Small, sweet round melons with bright peach-colored flesh were overflowing out of crates begging to be wrapped in a sheet of salty prosciutto. Tomatoes with deep, ribbed edges in vibrant shades of red, orange, and pink had me pondering what pasta sauce they would soon be used to create. The questions wouldn’t stop. I had so many. And Cristina answered each of them in detail, showing her deep knowledge of the country’s cuisine. She led me to a cheese vendor and proceeded to order sheep’s milk ricotta which we would stuff into our pasta later that day. We made our way to a tree-lined, residential street, through the gates and up the stairs where we rang a doorbell and were soon welcomed into a home. This was the home where my pasta-making lesson would take place. It’s one thing to learn to make pasta in Italy. It’s quite another experience to make that pasta in an Italian home kitchen with a welcoming host to guide you. Being in the home of a local, using their countertops and stove to make your pasta, enjoying it at their table all while listening to discussions about regional differences in pasta preparation makes this an encounter that can never be replicated. I’m not one to call things once-in-a-lifetime, but if I were, this day would be it. While Cristina met me in Rome, she’s based in Bologna, and she partners with hosts in these two cities as well as in Florence, Milan, and Naples. For a pasta-making experience like this, you don’t meet at a culinary school for instruction, your learning takes place in a home, an Italian kitchen. It’s impossible for the impact of such an authentic, immersive learning experience to ever leave you. That early summer afternoon, we made tortelloni, not to be confused with the tortellini that Bologna is known for. Tortelloni is bigger and a much easier pasta to create for novice students like myself. We stirred together the sheep’s milk ricotta with Italian parsley. I watched as Cristina showed me how to blend the eggs and flour, then roll the sheets of pasta to a thinness that seemed nearly impossible. We cut the pasta, filled it with the herbed cheese, and rolled each piece on our finger to make its signature shape. 13
Once cooked, I was served a bowl of tortelloni as a reward for my efforts, which still have plenty of room for improvement. Topped simply with grated parmesan, the tender pasta melted into creamy, tangy cheese in my mouth. It remains a favorite meal of all my travels. When parting ways that afternoon, Cristina learned of my plans to be in Bologna the next day. I did not turn down an invitation to meet her in Mercato di Mezzo for a tour of this historic food center in the middle of the city. I quickly learned that each region of Italy has a food identity that is all its own, and for me, there is no better example of this than the Emilia-Romagna region and its capital, Bologna. The streets of Mercato di Mezzo show off each specialty of this area. Of course, there are rugged chunks of Parmigiano-Reggiano and thin slices of mortadella, but also varieties of bread I’d never encountered and handmade tortellini by the scoop for cooking at home. Cristina explained each food we explored while showing me historic wine taverns and special restaurants along the way. While visiting one region of Italy through food will surprise you, visiting two will open you up to the incredible depth of regional cuisine and to both the minute and substantial differences that exist. You leave finding it difficult to continue using the broad term—Italian food—to describe it. While making pasta in an Italian home is an unforgettable experience, what my first trip to Italy taught me is that the food and adventures surrounding it aren’t about finding something new. They are about tradition and individual experience. Despite the many stories told by others and the informative reports on the local specialties, nothing can accurately capture the food and rich culture of this country like experiencing it yourself.
lori_rice
14
Your Home. Your Look.
Now offering
NO INTEREST FINANCING See store for details.
559.625.8884 220 W. Main St., Visalia www.janeensfurniture.com
Mobile Eats & Drinks
Soak up the flavors of summer at these roaming food trucks and pop-ups. Buying local means you're supporting small businesses and making a big
TA S
GR
On the Move
EA T OP TIO NS!
Food Spotlight
TH L TE A L ND SEE A
E
impact on our local economy. Let’s celebrate together locally!
Moo Brew
Ol Buckaroo
moobrewcoffee 1345 N. American St., Visalia
Enjoy the outdoors dining under string lights, overlooking the river
Delicious hot, blended, and
saloon and tavern of Three Rivers that opened in 2014 serving
iced coffee drinks await you
Americana cuisine using fresh, local, and seasonal ingredients.
at this sister-run mobile
Order the Buckaroo burger or fried chicken sando, and be sure to
coffee trailer. Hire them for
make it out for a Sunday brunch. Intimate weddings and events are
an event or seek out their
offered onsite, too.
olbuckaroo olbuckaroo.com
while sipping a boutique wine. Or dine inside the remodeled 1940s
drinks at their location off W. Goshen Avenue. Try their shaken espresso or pair a “Cloud9”—a caramel macchiato with cold foam— with a locally-made cookie.
Baked Visalia
Patty's Prohibition
bakedvisalia 110 S. Church St., Visalia
pattys.prohibition pattysprohibition.com
Flavors abound in the goods at
Patty’s Prohibition is a mobile
Baked Visalia–you can visit
bartending and charcuterie
them at Visalia Farmers Market
business, bringing you custom
or stop by their shop in
curated cocktails and grazing
downtown Visalia where they
tables perfect for any event!
offer free catering delivery in
Special occasions call for
the downtown area. Unique
charcuterie, the freshest
coconut ube hand pies, dutch
cocktails, or a perfect pairing
cocoa brownies, and jalapeño
of both: “barcuterie”. Her
cheddar bagels are a small part
Prohibition Cocktail Boxes
of an ever-growing made-from-
(complete with glassware) will
scratch menu. Don’t miss their
be available for the holidays!
sour cream coffee cake! 16
The Food & Drink Issue
Tacos San Marcos tacossanmarcosca tacossm.com
You won’t find an unoriginal taco here! Tacos San Marcos creates from-scratch recipes, and with specialities and local favorites like their quesabirria and shrimp tacos, there’s something for everyone. Ask for the off the menu secret item: San Marcos Burrito made
Quesadilla Gorilla
with shrimp and carne asada. Food trucks are in Visalia, Hanford, and Tulare—get your hands on one of their unique and delicious
quesadillagorilla quesadillagorilla.com
tacos—now offered through online ordering for pickup.
Authentic family recipes helped create a following for local wonder Quesadilla Gorilla since their start in 2013. Their mobile-pop up offers unique weekly specials and well-loved standbys including the cilantro-lime chicken Evan Boling (with bacon and jalapeño) and the pork chile verde Classic ‘dillas. Quesadilla Gorilla is also kicking off a new mobile bar pop-up option that brings the party to you, with two bar package options—(choice of two specialty cocktails or wine and beer).
Sno Shack shack_sno snoshackcentralvalley.com
Focusing on serving gourmet Hawaiian shaved ice is what’s
Kaweah Coffee Roasters
made Sno Shack unique. Starting over 30 years ago,
kaweahcoffeeroasters kaweahcoffeeroasters.com
they were the pioneers in the industry, but they’ve
Find this artisan coffee and espresso pop-up at Visalia Farmers
continued to keep things
Market, and soon at their brick and mortar in Three Rivers. Enjoy a
exciting with creative flavors
variety of options such as their specialty Milk & Honey Latte or
such as “Mangolada,” a
Cold Brew, all made with their house-roasted coffee beans. Make
popular flavor for regulars.
sure you try their delicious breakfast and lunch options, too!
Visit their website and follow them on social media to find a “Shack” location near you! 17
Farmers Market
R O F T U O E N DI
Farmers Market Week
visaliafarmersmarket visaliafarmersmarket.com
A U G U ST 7- 18
Photo by Trevor Lewis
Farmers Market Week comes around every August, and we're excited to partner with our local Visalia Farmers Market to help celebrate all that it brings to our community! This year, restaurants are teaming up with local farmers to create dishes using their fresh ingredients and offering them as a menu item between August 7-13. We are fortunate to live among the nation’s largest agricultural producing and exporting counties, and even more fortunate to have direct access to the growers. Buying food from our local farmers market helps stimulate the economy and supports a healthy community. This August, show your appreciation for our local farmers by visiting the market or patronizing their partnering restaurants. Join us and 11 local restaurants in celebrating National Farmers Market Week August 7-13. Each restaurant will offer a menu item using fresh produce sourced from the Visalia Farmers Market. Contact the Visalia Farmers Market at 559-730-6021 for additional information!
18
The Food & Drink Issue
PARTICIPATING RESTAURANTS Big Papa's Woodfired Pizza Braised Kitchen Cellar Door Component Coffee Elderwood Kaweah Brewing Monet’s Ol’ Buckaroo Pita Kabob Quesadilla Gorilla Watson's Veggie Garden 19
Drink
Hibisc us Wor m S a lt
Shocked M int Limewheel
Ha ba ñero Wor m S a lt
C a ndied Ginger & Grap ef r u it
P in k Him a laya n S a lt
L avender Limewheel
T
he making and drinking of cocktails has never been just about the taste of the drink itself. Since its history, the art of drink making has been almost entirely entrenched in
the experience surrounding the drink. The glass it’s served in, the ice that’s used, the way it’s placed in front of you. It’s always been about the entire experience. Why? Because we don’t just taste with our tongues.
20
The Food & Drink Issue
It's why the complete cocktail matters—from the glassware
Much like back then, a proper garnish can take your drink
to the garnish. Since the first recorded recipes of cocktails
making from good to great—not only through fresh citrus
started showing up on the scene, there have been garnishes.
and herbs, but also through unique sugars and salts. The
The highest-paid cowboys and gunslingers hardly ever drank
variety of salts available to enhance your cocktail experience
straight whiskies as suggested by Hollywood films. In fact,
are numerous, so it may be hard to know where to start.
those high-paid gunslingers would have wanted their
From grapefruit and other citrus salts to agave worm salt,
success and wealth known to those around them and
the combinations aren’t quite endless, but there are a few
would have had mugs overflowing with fresh mint, berries,
good ones worth trying (flip the page to see for yourself).
and cobbled ice, a true “flex” of the time.
21
Drink
Have A
Drink Story & Cocktails by Bryan Muirhead, Owner of Holy Spirits & Bar Director of Quesadilla Gorilla Photos by Topograph
The Rancher This tart tequila cocktail is made for summer. Though it’s perfect in a glass, a pitcher that fits 10 or 12 works just as well. Combining a light cucumber syrup with orange and tequila creates a refreshing cocktail for a pool day. Rimming the glass, as well as topping the drink with a grapefruit agave salt adds that perfect look and taste to impress your friends. The final addition? Candied ginger paired with a fresh slice of grapefruit. Ingredients 1.5 oz blanco tequila 1 oz lime 1/2 oz Aperol 1/2 oz cucumber simple syrup 2 dashes orange bitters Top w/ club soda, Grapefruit worm salt Garnish Grapefruit slice with candied ginger. Cut both ends off your grapefruit and slice one ring off of the grapefruit. Cut that in half and set aside. Gently press the candied ginger against the grapefruit slice and add to the glass. holyspiritsca holyspiritsca.com
22
The Food & Drink Issue
No Time? Order It.
Cocktails by Bryan Muirhead, Owner of Holy Spirits & Bar Manager of Quesadilla Gorilla Get these two drinks at Photos by Jonna Dodge the Quesadilla Gorilla
quesadillagorilla quesadillagorilla.com
Hanford location.
Lost Mojito
Hot Hunnie
This refreshing spin on the classic rum mojito provides an
It’s tough to let mezcal lead the way in a cocktail, but it
opportunity to add a unique ingredient missing from the
can be done, and done well. The Hot Hunnie features a spicy
original recipe: Salt. Not just any salt, but worm salt. For
tequila that pairs up with local honey and a combination
hundreds of years it has been tradition to combine the
of bitters, adding a nuttyness to the already smoky
flavor of various worm salts with mezcals, often adding a
combination of flavors. Topped with a lime wheel, and
citrus such as an orange or grapefruit slice. This addition of
rimmed with pink himalayan sea salt, it’s important to note
salt is not used as your typical rim garnish, but rather added
that rimming the entire glass is not the goal. Not everyone
to the final product before serving.
wants salt with every sip. Providing a smaller region of a salt garnish on a cocktail like this adds benefit to both the
Ingredients
taste and the appearance of the drink.
1 oz blanco tequila
Ingredients
1 oz mezcal 1 oz lime
1 oz mezcal
3/4 oz simple
1 oz jalapeño infused tequila
Top w/ club soda
3/4 oz lime
Hibiscus worm salt
3/4 oz honey syrup 2 dashes angostura bitters
Garnish
1 dash grapefruit bitters Pink himalayan salt
Limewheel with mint sprig. Take 1 lime, cutting off both ends to create a more circular shape. Slice a thin circle out
Garnish
of the lime and set aside. Grab one mint sprig, and slide the stem through the center of the lime. If you notice your
Limewheel topped with fresh lavender. Slice one lime wheel
mint is looking a little sad or withered, just shock it! Cut the
and place directly into the glass. Top with fresh lavender to
stems of the mint at an angle and plunge the mint into
add a floral scent and color to the drink.
a cold ice bath for 2-3 minutes. 23
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FEATURED LISTING Investment grade, income-generating, turnkey portfolio of diversified citrus and open ground (ready for planting citrus or pistachios) at scale.
Timothy “Boomer” Murray Mobile: (559) 901-5670 tmurray@schuil.com CalBRE: 02154938 Powell Ranch, Exeter | (559) 838-6669 powellranchfarm.com
A G • R E A L E S TAT E • E X P E R T S
State of the City Friday, August 26, 2022 | 11:30am - 1:00pm International Agri-Center 4500 South Laspina Tulare, CA 93274 Tickets: $50 (members) $55 (non-members) To purchase tickets, scan the QR code to the left, visit tularechamber.org or call 559-686-1547. Ticket price will increase by $10 after August 15th.
Crush Party An Evening of Wine & Food Tasting
Save the Date Friday, October 7 6:00 PM
See our hours & locations at
visaliafarmersmarket.com
COS Tulare Campus 4999 E Bardsley Ave Tulare, CA 93274
State of the City Dennis Mederos Mayor City of Tulare
State of the County Pete Vander Poel III County of Tulare Supervisor 2nd District
The Food & Drink Issue
Pick a finishing touch with a flourish: add edible flowers to your next appetizer or drink!
25
Recipes by Lifestyle Staff Photos by Topograph
e Vin ew Rip lon me
er at 26
rn co
First Fru i
ts
sw e
et
e
k ho c i t ar Oak Patch Farms
Barbeque sauces, salads, and skewers sourced from BL Quality Meats. Fruit and vegetables sourced from Visalia Farmers Market. blqualitymeatsvisalia visaliafarmersmarket
Set the scene for your next backyard barbeque or block party! Pair dips and sauces with veggies or skewers to add a unique touch for your guests. Complete your summer spread with seasonal favorites like watermelon slices, stone fruit desserts and refreshing drinks. The antioxidant-rich artichoke takes it up a notch when you get out the grill, too. Pick your favorite artichoke dip (recipes on the next page) and add a little spice or tang to your classic barbeque spread. 27
Summer Spread
Directions Blend ingredients together in a bowl.
us
tard
Lil
Q BB
Q Ivory il e's
2. Refrigerate until ready to use.
M
A gave
ipotle Aio h C
1 tbsp yellow mustard 1 tbsp agave nectar/honey
li
Ingredients
Ingredients 1/4 cup mayo
2 tsp lemon juice
1/2 cup mayo 1 tsp chipotle pepper in adobo sauce (seeds
BQ
removed), finely chopped 1/2 tsp adobo sauce 1/2 tsp kosher salt
Lillie's Q
P
aP
ld BBQ o G
rB
1/2 tsp minced garlic
e l l i a w's K
Ingredients
C
hi
1/2 cup peanut butter
v e C a p er
3 tbsp chopped chives 1 tbsp chopped capers 2 tsp extra virgin olive oil 1/2 tsp dijon mustard
a ch
P
Ingredients
ut Srira n a e
1/2 cup mayo
1 tsp soy sauce
BBQ
2 tsp sriracha sauce 1 tbsp sugar 1 tsp white vinegar
H
ut
28
et
1/2 cup warm water
c h's G o ur
m
1.
The Food & Drink Issue
DESIGN PLAYBOOK
uf nctional Photos provided by dlb designs
T
he differences between kitchens and dream kitchens are a few well-planned features that
create a functional space for you to make all your best dishes. Local interior design experts at dlb designs share some recent stylish projects that offer unique and convenient details that will inspire your inner chef.
1
island
This kitchen island was built to look like a freestanding piece of furniture, but it’s fully anchored to the floor. Not only is it a stylish focal point, it also provides extra space for prep and gathering with friends or family.
29
Home
2
pantry storage Stylish and functional open
shelving can work in a pantry room or in the kitchen. Work against “out of sight, out of
mind”: Whatever gets seen,
gets to be used and shown off.
3
double faucet Both faucets function
identically, yet provide extra
output for use in a very large
sink, making prep and clean-up
conveniently separated. An extra faucet can also provide filtered or softened water.
30
The Food & Drink Issue
4
fridge
A glass door fridge makes
planning easy and acts as an
extra display. The transparent front also can make your kitchen appear larger.
5
pot filler
This range is placed under a window so you can enjoy the scenery while you stir your pasta sauce. The pot filler faucet is conveniently set into the adjacent counter without compromising your view.
dlb.design dlb.design 31
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1 Providing our guests with premium meats, specialty products and excellent customer service every day. 720 S. Demaree St. Visalia, CA 93277 | 559.749.0883 blqualitymeats.com
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Interior and exterior plantscaping, along with some simple design elements, STAGING can make your home, place of business, or event more warm and inviting. DESIGN AND INSTALLATION CALL 559.734.4920 TO SEE HOW WE CAN BRING YOUR SPACE TO LIFE. LIVE PLANT RENTAL AND LEASING
The Food & Drink Issue
1852 BREW CO Story by Natalie Caudle | Photos by Topograph
N
orth downtown Visalia is being revived with the unique pairing
Crafted onsite, each batch Will brews is made with precision, down
of footy and brews. Scheduled to open in the Summer of 2022,
to the finest detail. Ingredients, timing, and temperature are carefully
the 1852 Brew Co. will soon open its doors to craft beer lovers. Will
orchestrated, creating the perfect hometown brew. All recipes are
Peltzer is the talent behind the brewery; his background in brewing
designed and carefully concocted by Will. Each of the six beers on tap
combined with his local roots and laid-back energy made him a
is uniquely named with a nod to soccer. “I’d say our Mexican Style
perfect fit for the downtown project. In partnership with Jeremy
lager (El Clásico) best represents the Valley. Our locals really enjoy
Schultz of 1852 Visalia, soccer and beer are being brought together
light drinking beers and I think this beer will attract most drinkers.
under one roof for a winning match.
There are mild notes of corn for all the corn farmers,” reflects Will on
Brew Co
1852visalia 1852brewco.com
34
The Food & Drink Issue
CULTURE • COMMUNITY• CRAFT his current brews. “Our hazy is very citrusy as well. People always ask
For the true brew fan, or those who simply want a peek behind the
what citrus I use in the beer. I don't use any! But certain hops have
curtain, packages are available to create, brew, and name a personally
relative characteristics to give that citrusy flavor we all enjoy in our
crafted lager—a unique opportunity for beer aficionados. This small
brews.” As 1852 Brew Co. settles in and Will broadens his recipe box,
batch system creates two full-size kegs of beer: one to take home and
he plans to brew different styles with local honey and fruit while
the other to put on tap for all to enjoy.
incorporating Valley citrus from his family’s ranch.
Footy will keep the north side of the building fully abuzz, but for the
Not only is Will passionate about creating a fine craft brew, he also
patrons who simply want to sip and relax, the tap house and beer
hopes to bring a fresh taste to beer lovers. “I want non-craft beer
garden host an urban atmosphere with a local spin. An abstract
drinkers to be open-minded to new beers. Don’t get me wrong, I
mural by Jordan Wiebe divides the open-air beer garden from the
love when the mountains are blue, but craft beer is so good!”
taproom and features every Tulare County city, township, and community. When reclining in the beer garden to connect or watch
“I THINK THIS IS GOING TO BE A GREAT, SAFE PLACE FOR ANYONE AND EVERYONE TO COME TOGETHER, PLAY SOME SOCCER AND ENJOY SOME CRAFT BEER.”
a televised soccer match, guests are encouraged to bring in bites from local eateries. The downtown location is adjacent to a variety of homegrown restaurants while fan-favorite food trucks will be parked nearby on various nights. Whether through soccer, brews or corporate meetings in the party room, 1852 is bound to be the new gathering place in town and Will couldn’t agree more: “I think this is going to be a great, safe place for anyone and everyone to come together, play some soccer and enjoy some craft beer. Visalia’s been needing another stomping ground and we’re stoked to be able to provide that to our community.” Be it footy or brews, locals will have a new place to kick it at 1852 Visalia. Stay tuned for their grand opening date slated for August. 35
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The Food & Drink Issue
Story by Lifestyle Staff | Photos by Topograph
One of the best treats on a hot summer day is a freshly picked peach or nectarine! Stone fruit get their name from their center pit (called a stone), and are at their peak during the warm season. Read on for stone fruit 101 and recipe ideas for the bagful you take home from the farmers market or neighborhood fruit stand.
37
Picking Peaches
Yellow Nectarine Balanced flavor with layers of both sweetness and tartness. They are slightly tangier with more acid and less sugar compared to white nectarines.
GOOD FOR Canning, freezing and baking. They are also delicious eaten fresh or added to smoothies and foods such as fruit salads.
RECIPE IDEAS Nectarine and Arugula Salad Grilled Chicken with Nectarine Relish
Black Plum
Spicy and Sweet Nectarine Crisp
A small, soft fruit with dark purple skin and
Nectarine Cupcakes
lots of juice. They have a mild taste that’s balanced between a sweet and tart flavor.
GOOD FOR Sorbets, jellies, sauces, and salads. Can be used for baking but does not hold up their shape as well as other fruits.
RECIPE IDEAS Black Plum Salad with Black Pepper and Parmesan Black Plum Anise Jam Black Plum-Blackberry Mojito
Yellow Peach The classic peach flavor, balancing sugar and acid for a characteristically tangy flavor. As they ripen, they lose acidity and become more sweet.
GOOD FOR Canning, due to keeping flavor and holding texture when heated. Rich in vitamin A.
RECIPE IDEAS Grilled Peach Iced Tea Peach and Basil Salad Peach and Pork Tacos Peach Bruschetta 38
The Food & Drink Issue
White Nectarine Contain more sugar and less acid than yellow nectarines, creating a pleasant sweet flavor. White nectarines lack the acidity that yellow nectarines have, thus they are
Apricot
referred to as “sub-acid”.
Subtle tangy notes and delicate flesh with
GOOD FOR
low acidity and a sweet-floral flavor despite
Canning, freezing and baking.
not being overly juicy. The softer and riper
RECIPE IDEAS
picks have the sweetest flavor.
White Nectarine and Ricotta Tart
GOOD FOR
White Nectarine Cake with Honey Syrup
Snacking on whole, baking, cooking, and grilling. Low calories with dense nutrition
White Nectarine and Vanilla Sorbet
make them a great fruit to snack on.
RECIPE IDEAS
Red Plum
Apricot Shortbread
Smaller in size and firmer with red-toned skin and yellowy flesh. Have a tart tinge with a
Apricot Balsamic Pork Chops
mildly sweet flavor that gets sweeter and
Apricot Crisp
softer as they ripen.
GOOD FOR Fresh eating, canning, and cooking.
RECIPE IDEAS Balsamic Goat-Cheese Grilled Red Plums Lemon Red Plum Sorbet Red Plum Oatmeal Crisp
White Peach Low in acid, making their natural sweetness more pronounced. Juicier than yellow peaches. Have a delicate, floral sweetness.
Stone fruit provided by Peterson Family Fruit. petersonfamilyfruit petersonfamilyfruit.com
Apricot Almond Baked Oatmeal
GOOD FOR Eating fresh or putting on the grill. Doesn’t hold up well when baked, making fresh recipes ideal.
RECIPE IDEAS Bourbon-White Peach Popsicle Grilled Spiced White Peaches Peach Mango Caprese Salad
39
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Adventist Health is honored to bring you and your family the highest quality of compassionate care in Tulare. Primary care online scheduling We know you are busy and finding time to call the doctor’s office during regular business hours can be difficult. Online scheduling for primary care visits makes getting the care you need that much easier. New and current patients can schedule appointments online at their convenience. We accept most health plans, including Medi-Cal. Discount programs are offered for the uninsured. Services and Procedures: • Cardiology • Chiropractic services
To book an appointment online scan this QR code or call us.
• Colonoscopy • Endoscopy • Family medicine and obstetrics • General surgery
Adventist Health Medical Office 2059 N. Hillman St., Tulare
• Heart and vascular
559-605-0090
• Obstetrics (OB)
Monday-Friday 8 a.m. - 5 p.m.
• Orthopedic services • Pediatrics
Adventist Health Physicians Network 975 E. Merritt Ave., Tulare
• Podiatry
559-605-2160
• Psychology
Monday-Friday 8 a.m. - 5 p.m.
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Pe a
The Food & Drink Issue
wit h a S pi
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S n w
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Recipe by Sue Burns, Visalia, CA | Photos by Topograph
41
Food
Spiced Brown Sugar
Stone Fruit Filling
Ingredients
Ingredients
2 tablespoons dark brown sugar
6-7 fresh peaches (about 2-1/2 pounds), pitted and sliced
2 teaspoons ground cinnamon
into 1/4” wedges (nectarines, apricots, or plums, or a
1/4 teaspoon ground allspice
combination of fruits may be used instead)
1/4 teaspoon ground cloves
Zest and juice of one small lemon
1/8 teaspoon ground cardamom
1 teaspoon vanilla bean paste or vanilla extract 3 tablespoons all-purpose flour
Galette Crust
1/4 cup light brown sugar 1 tablespoon unsalted butter, cut into small pieces
Ingredients
1 tablespoon heavy cream
1 cup all-purpose flour
Raw or sparkling sugar, for sprinkling
1 cup almond flour
Directions
2 tablespoons spiced brown sugar (see above)
1.
1/2 teaspoon fine sea salt
2. Add the flour and brown sugar to the fruit, mixing gently
2-3 tablespoons ice-cold water
with a spatula until combined.
Directions 1.
In a small bowl, whisk all spiced brown sugar ingredients together until well blended.
3. Place a sheet of parchment paper on the workspace and flour it lightly. 4. Place the dough on the parchment and roll it out to a
2. In a large shallow bowl, mix the flour, almond flour,
diameter of 12”.
spiced brown sugar mixture and salt together. 3. Add the butter. Using your hands, rub the butter into the dry ingredients until the mixture has the texture of
5. Lift the parchment and pastry onto the baking sheet. 6. Leave a 3” border of dough and pile the peaches onto the pastry, leaving extra juices in the bowl so the filling
coarse sand.
doesn’t bubble over excessively.
4. Add 2 tablespoons of the ice water and gently mix just
7. Overlap the outer edges of the dough over the peaches.
until the dough forms a clump. Add more water
8. Brush the border with the heavy cream and sprinkle with
1/4 teaspoon at a time if needed.
the raw/sparkling sugar.
5. In the bowl, shape the dough into a ball and then flatten slightly into a disc. Wrap disc in plastic and refrigerate for at least 2 hours or up to 2 days. 6. Place a rack in the middle of the oven and preheat to 375F. Have a large rimmed baking sheet ready. 7. Take the pastry dough out of the refrigerator about 10 minutes before you’re ready to roll it out.
In a large bowl, combine the peaches, lemon zest and juice, and vanilla bean paste or extract.
8 tablespoons cold, unsalted butter, diced
9. Dot the top of the fruit with the small pieces of butter. 10. Refrigerate the galette for 20 minutes, and then place in the oven. 11. Bake for 45 minutes, or until the filling is bubbling and the crust is golden brown. 12. Cool on the baking sheet for 15 minutes. 13. Heat the jam in the microwave for 10-15 seconds and brush over the fruit. Let cool before cutting and serving. 14. Using a large spatula, slide the galette onto a serving plate or serve right from the baking sheet. 15. Garnish with edible flowers, fresh mint sprigs, and a dollop of whipped cream or scoop of ice cream.
Topping & Garnish Ingredients
Tip
1/3 cup apricot jam
Store at room
Fresh mint sprig (optional)
temperature for
Whipped cream (optional)
two days (if it lasts that long!).
Ice cream (optional)
efinance
s
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History
Remembering a Few Favorite Past Restaurants in Visalia Story & Photos provided by Terry Ommen
S
ince its beginning, Visalia has had an interesting collection of restaurants serving a wide variety of fare. And the eateries took
pride in the food they served. As far back as 1859, for example, the Jenny Lind Restaurant boasted that they served meals “all hours of the day or night” with the best food the “market affords.” When my wife and I moved to Visalia in the fall of 1972, we found a wide variety of eating places to experience. So after a half-century of living here, we occasionally reminisce about restaurants we enjoyed. Mearle’s College Drive-In (604 S. Mooney Blvd.) stands out as a family favorite. We remember watching the food preparation taking place in the center of the restaurant behind the horseshoe counter. Then there were the delicious hot roast beef sandwiches and hamburgers and a strawberry malt for dessert. And who can forget Mearle Heitzman, the owner in his business attire quietly watching over operations? He seemed to always be there. Hagopian’s International Delicatessen (409 N. Willis St.) helped give the town a worldly flair. Gerry and Richard Hagopian opened in 1970 featuring Armenian, Greek, and a variety of Middle Eastern foods. For us, it was our first time eating lamb shish kabob, and baklava, a tasty Middle Eastern dessert. Talk about opening up new gastronomic experiences! Then of course there was Yuet Sue’s Tea House (2332 S. Mooney Blvd). Opened by Yuet Sue and his wife Elsie, they timed their grand opening to coincide with Chinese New Year’s Day, January 28, 1960. The spacious restaurant had Chinese décor and featured delicious Chinese, Mandarin and South Seas food. Their Mandarin Cocktail Lounge offered a wide variety of adult beverages and a piano bar. The restaurant and its big sign out front was a Mooney Blvd. landmark for many years.
44
The Food & Drink Issue
And who could forget the Wagon Wheel? Originally it opened in 1955 as Warren’s Wagon Wheel SteakHouse (400 N. Willis St.) by Dolly and Warren Phelps. During the early years, Evelyn Brown was a regular organist there. They served a variety of food in their western themed steakhouse, and were obviously known for their steaks, but
Mearle's in all its glory photographed sometime in the 1980's.
their spare ribs were out of this world, too! And then there was Las Palmas (309 E. Main St.) owned by Alicia and Gilbert Cortes. The eatery actually began in 1943 at 123 N. Garden St. and was owned by a family member. Around 1968, they moved the restaurant to Main Street. For 53 years, the Cortes family served traditional Mexican food which earned them a large and appreciative following, including our family. The couple closed the restaurant in 2018, which deeply disappointed their many customers. Speaking of delicious Mexican food, here’s one that you may have forgotten: Ofelia’s Drive-In (814 N. Court St.) opened in 1962 in a small building just off the Lincoln Oval. Opening a restaurant was not a difficult decision for Ofelia Mora. It was all part of her family heritage,
Elsie and Yuet Sue, the owners of the restaurant Yuet Sue’s Tea House. Circa 1965
and she could sure cook! Our daughter, Lyndsay Ommen McCollum, remembers eating the amazing rice and chicken tacos freshly made by Ofelia herself. Customers were amazed at her uncanny way of knowing their names; and when it came time to pay, Ofelia would “arrive” at a cost which was always less than the menu price. The Visalia Tea Garden (325 E. Main St.) opened for business in about 1922 on E. Center St., but in 1936, the Young family built a new restaurant on E. Main St. complete with a noodle-making space in the basement. Although closed now, the long time family-owned Cantonese and Mandarin landmark was known for chow mein, noodle dishes and egg foo yung. Loyal fans were disappointed when the doors were closed. And let’s not forget Ford’s Nibble Nook (1336 E. Main St.) It wasn’t
Estrada’s Spanish Kitchen on Mooney Blvd. was family owned for many years. Circa 1970
the fanciest eatery in town, but it had good food and a loyal group of customers, including my wife. She worked nearby and frequented the Nibble Nook during lunch—her favorite was their tuna sandwich with tomato. Don and Cleona Ford owned it for about 25 years, closing the doors in 1989. And then, of course, there was the legendary Estrada’s Spanish Kitchen (1545 S. Mooney Blvd.) The Estrada family had been in the restaurant business since about 1914 when Louise, the matriarch of the family, opened a tamale parlor in downtown Visalia. For over 75 years, the family operated restaurants at different locations, moving to the final one on Mooney Blvd. in 1958. It closed in about 1992, leaving their many customers yearning for their enchiladas and steaks.
Cleona and Don Ford are shown in front of Ford’s Nibble Nook. Circa 1985 Courtesy of Jeff Ford.
The list of gone-but-not-forgotten eateries could go on and on including many more like Shagnasty’s Big Play Café, Granny’s Pantry, Sombrero Café, Roma, Finnis, Señor Flintstones, Apple Annie’s and Grubstake. Each had a following and each earned a place in Visalia’s amazing food history.
45
Great Drinks to Quench Your Thirst
Whether you’re in the mood for a latte, cocktail or brew, one of these local spots will truly quench your thirst and satisfy your food cravings. Buying
SO
MANY
OPTIO
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LE TT LI
Raising the Bar
TIM E.
Food Spotlight
SO , S
local means you are supporting small businesses and making a big impact on our local economy. Have a drink and some eats-locally!
Component Coffee
componentcoffeelab componentcoffeelab.com
It’s always iced coffee weather at Component—pick up an iced oat milk sweet latte at this popular coffee joint that also serves chai lattes, lemonade, Rishi tea, and an abundance of breakfast foods (including avocado toast and a delicious breakfast burrito with homemade crema and beer-battered potatoes). Feeling adventurous? Try the love-it-or-hate-it espresso tonic. An expanded lunch menu and additional locations in Hanford and Tulare are in the works, too. Pro-tip: If you want a slightly lighter breakfast, get a kid’s plate (fruit and eggs) and add bacon.
The Elderwood elderwoodvisalia elderwoodvisalia.com Immerse yourself in art-deco inspired surroundings atop Visalia’s boutique hotel The Darling. Elderwood, Visalia’s only rooftop restaurant and bar offers well-balanced signature cocktails along with craft beers, espresso drinks and a carefully curated wine list. Fresh ingredients inspire elevated entrees (but don’t miss the spicy shrimp and pork belly appetizers) and summer brings a seasonal menu with local ingredients to enjoy inside or on the rooftop. If you’re ready to spice up the night, try the jalapeño margarita.
46
The Food & Drink Issue
The Planing Mill planingmill planingmillpizza.com Come hungry to this eastcoast style pizza joint with a huge variety of craft beers on tap and specialty drinks like sangria and mimosas on Sundays. Try a New York-style traditional pie, deep dish Detroit Style, or authentic
Stafford's Chocolates
wood-fired pizza Napoletana on select weekends. The Thai Pie is a favorite, with pad thai sauce, chicken, cilantro, peanuts, and sriracha.
staffordschocolates staffordschocolates.com
Porterville pride makes this the place to go for handmade, original recipe chocolate treats (like their
Pita Kabob
Ooey Gooey Bar) to pair with a Portervillian drink—a sweet iced latte with an extra shot of espresso shaken to create a fluffy foam
pitakabob pitakabob.com
texture on top. Experimentation and excitement inspire plenty of
A Visalia fixture, this 18-year-
new combinations and confections.
old Mediterranean spot offers
Watch their in-house process while
several rotating, exclusive
you sip Intelligentsia coffee or enjoy
craft beers on tap to go with
an affogato (espresso + ice cream)!
their kabobs, shawarma, gyros
The owners have their priorities
and falafels. Be sure to dig into
straight: “It’s important to be a good
the spicy cilantro-jalapeño
neighbor and make our community
hummus with fresh pita while
a better place. Chocolate and coffee
you sit on the patio.
are a good way to do that.”
PK Deli pk.deli pkdeli.com
Stop in Pita Kabob’s new market and deli located in the same building where you can shop a wide array of
Kaweah Brewing
Mediterranean groceries. Choose from even more options at the deli, including
kaweah_brewery kaweahbrewing.com
breakfast and lunch choices
Visit this Visalia taproom offering their exclusive Tulare-brewed
like shakshuka, lahmajoun,
beers at Demaree and Riggin. Try the Holy Toledo (single IPA) or the
sandwiches, and pizza.
Slauncher (double IPA) with your Harris Ranch burger and house-
Both locations offer a variety
made sauce. Can’t decide? Pick from different sliders or order a
of vegan options and
beer flight. For something different every week, follow them on
catering orders.
instagram and try the Chef’s Pick of the Day on Wednesday! 47
Coming Soon
What’s In
The Mix? Story by Natalie Caudle | Renderings provided by The Mix
S
et against the backdrop of modern eateries and enticing shops,
With two stories, the fresh
Main Street coaxes tourists and locals onto its tree-lined lane.
space offers a unique dining
With glimpses of yesteryear, the heart of downtown steadily beats to
experience to downtown
the rhythm of locally-owned businesses and invites patrons to step
restaurant-goers that comes with a
into the enchantment of its hometown feel.
variety of choices. The first floor will give permanent residence to
Local investor Grant Smith.
yummy pop-ups; Bombshell Beans, Scoops Ice Cream, and Quesadilla
Initially built in 1912 for the corporate offices of Kaweah Electric,
Gorilla will find a new home in the historical space. Another local
213 Main Street sits in the center of downtown excitement; after a
favorite and staple, Fugazzis, will inhabit the second floor, boasting
devastating fire in late 2018, the building is now in the process of
evening views of twinkle lights and bustling nightlife.
being fully remodeled. Contractor Mike Fishback has worked
Bombshell Beans, currently a mobile coffee shop with nostalgic
diligently to maintain the charm and historical accuracy of the
rustic energy, is thrilled to have a new place to call home.
building, while making room for multiple eateries in an open and
Owner Stephen Mohr comments, “This is our first experience with
modern space. Exposed brick and original wood floors display
a brick-and-mortar, but we’re very excited to be downtown; it’s
beautiful century-old handiwork while laying the foundation
going to be an amazing experience. We have a good old-fashioned
for a hip and vibrant gathering spot.
feeling; good vibes and good coffee.” The coffee shop will continue
Grant Smith, a native Visalian, has a passion for seeing the
to pour their seven-bean espresso by employees dressed in a style
community thrive. In partnership with his mother, Linda Smith,
reminiscent of the 1930s. Downtown patrons will have an
Grant owns the family-built company, Rent To Own, and is
additional late-night option for the perfect cup of joe.
dedicated to pouring back into his hometown. In conjunction
Serving smiles since 2018, Scoops Ice Cream caters events from their
with his brother-in-law, Jeff Bischofberger, Grant and the JRC Team
retro mobile cart. Family-owned and Visalia-grown, Scoops has
dreamed of turning a dilapidated downtown space into a booming
dreamed of having a permanent spot to serve customers daily. Justin
spot for the community.
Kauffman, co-owner, beams, “Downtown Visalia is the perfect spot 48
The Food & Drink Issue
for our first store and will allow us to serve our community some delicious desserts alongside some amazing restaurants. We look forward to being a strong community partner.” In addition to their traditional favorites, the new location will offer fresh menu items for any sweet tooth: sundaes, baked cookies, and ice cream sandwiches are just a few of the scrumptious choices that will only be available in the downtown spot. The wishes of loyal customers will be granted as Quesadilla Gorilla will soon have an indoor space with more seating. Mimicking the style of their Hanford location, Miguel and Mikayla Reyes will continue to serve their OG quesadilla options but with an added flair of chips and salsa and a full service bar. Mikayla exclaims, “Our incredible margaritas have totally stolen the show! I still can’t decide which I love more, our guava berry margarita or the mango habañero.” Mingled around century-old columns, the open space concept of the first floor creates the perfect atmosphere to sip, munch, and catch up with friends. The building’s façade will be a combination of brick and copper metal sheeting accents. Upstairs will be a destination all its own. When beginning this project, Grant hoped to bring something unique to the space. “For us, the second floor is the heart of this project and we knew we had to focus on it first. Early on in the project, we met Mike Fligor and the Fugazzis crew; from day one, we knew he was the perfect fit for the space and someone we could build the rest of the concept around.” Music, spirits, and traditional menu favorites will weave the familiar Fugazzis feel into the modernized second floor. With a bar overlooking downtown, intimate gathering rooms, and restored historical architecture, customers new and old are sure to be scrambling for a reservation. “Fugazzis is excited about moving to our new home after spending 26 years in our current location,” says Mike Fligor, owner and entrepreneur. Mike promises the restaurant will be just as inviting and lively in the new version as it was in the original. “Our new restaurant is being designed by an LA firm and promises to bring downtown Visalia a new hip version of an old favorite.” Only one space remains open in the building, but the owners are confident that the newest addition will perfectly complement the other restaurants. Visalia is ready for a new gathering spot. The refurbished Kaweah Electric building, soon to be known as The Mix, will perfectly entwine the feel of original Main Street with the modern vibes patrons crave.
49
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Life, liberty, and the pursuit of healthiness
It’s the American Dream. Work hard, play hard, and build a happy life for you and your loved ones. Life, liberty, and the freedoms you hold dear are all within reach — as long as you have your health. Healthiness is everything, which is why we at Kaweah Health pursue it with everything weʼve got. Itʼs not just what we do thatʼs so important, itʼs what we make possible, on July fourth and every other day. Because what weʼre really about — is Life.
Kaweah Health wishes you a healthy Fourth of July.
VISIT: KaweahHealth.org
