cnr-lets-celebrate-2019

ChiCo News & Review’s paRty guide

’ s t Le rate!

b e l ce iNside:

Milestone Birthdays Sustainable Party ideas Catering Secrets

2019

A Fresh DestinAtion For Any event

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Keep iT simple imple Caring about the environment can be a party with CN&R’s Let’s Celebrate

W

ith this new year comes a focus on taking care of our friends and family — after the Camp Fire tragedy, our loved ones take top priority as we rebuild together. It all comes down to caring about the most important things in our lives — the people who matter more than anything else. And for them, there’s so much to celebrate! Whether it’s an upcoming wedding or a birthday, there are so many ways to make your

Table of ConTenTs Party Talk Milestone Birthdays Q&A Green Parties Catering Secrets Checklist Resource Listings

page page page page page page page

4 6 10 12 18 22 24

party environmentally friendly and memorable for years to come. Take a look at our tips and tricks from caterers, wedding dress experts and party planners to craft an unforgettable party experience. This year it’s all about partying sustainably — celebrating milestones, friends and family with an eye on the future. Taking care of the world and each other is worth partying for, so open up and Let’s Celebrate together!

Let’s Celebrate Editor: Michelle Carl Associate Editor: Caroline Harvey Contributors: Marianna Chambard, Thea Marie Rood, Anne Stokes Design: Maria Ratinova Director of Sales and Advertising: Jamie DeGarmo Let’s Celebrate is published by Chico News & Review, 530-894-2300, www.newsreview.com. ©2019 Chico Community Publishing.

The information in this guide is current as of January 2019.

Listings are subject to change at any time.

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y Part talk

What Was the most memorable Wedding — good or bad — that you’ve been to and Why? Asked by MAriAnnA ChAMbArd At t h e C h i C o b r i d A l s h o w

“My second [wedding] was so memorable because we did not tell anyone when we went on a long vacation weekend to Genoa, nevada. we rented a small church and the minister supplied the witness. i didn’t tell the kids until later.”

“My most memorable wedding would be my own at lake Almanor. i always get complimented on our food, the centerpieces — we had pumpkins! it was wonderful!”

“the weirdest wedding i have been to was when the stripper from the bride’s bachelorette party showed up and fought the groom at the reception.”

Machelle Conn

Jayme Muto

Susan Haines

Retired

Registered nurse

Business owner

“The dance floor was so far away from the tables that people had to stand up and crowd around the dance floor to watch all the first dances.”

“the venue was amazingly beautiful. with all the trees, greenery, and the fresh air at Meadowbrook ranch in Magalia. it made such a beautiful backdrop for such a special day.”

“it was a beautiful sunset wedding at an outdoor wedding venue. it made the day even more breathtaking.”

Haylee Ponciano

Becca Cowan

Teacher

Paraprofessional aid

Toni Esquivel Artist

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5

Birthdays

By ThE

by Thea Marie rood

NumBErs

Use these tips to throw an unforgettable milestone birthday party for your child, your best friend, your spouse or your parent.

E

ven if you’re someone who prefers to ignore the passing years, there are certain birthdays that demand a memorable celebration.

Hosting that milestone birthday party, however, can be nothing short of intimidating. But never fear: We have advice from local experts that will ensure your event is fun for everyone — even you.

For starters, here are some ideas that work at any age.

Make art at the Chico Art School & Gallery!

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let’s Celebrate!

Make It Personal — Whether your 1-yearold daughter loves Llama Llama Red Pajama, or your 30-year-old husband is a craft beer connoisseur, design the party around the guest of honor’s personal favorites. “As a guest, we love to experience … their love of comic book characters, over-the-top bling or even an era of music,” says Veronica Enns, owner of The 530 Bride, a wedding and event planning service. “What’s a party without a great theme? [It] can be incorporated all the way from the invitations to the favors and activities.”

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Pick a fun theme — Llama Llama, classic Pooh, dogs, dinosaurs, fairies — and keep the duration and the guest birthday list short. Make a toy-filled play area, along with kid-friendly box lunches (serve adults slightly more elegant boxed fare).

And don’t forget a “smash cake” for baby — from Mim’s Bakery or Lovely Layers Cakery — to match the bigger one. If the weather is nice, move the party to the backyard or to Bidwell Park. st

Make It an experIence — Guests will also vividly remember being engaged during your party, whether you opt to throw it at home or out-and-about: taste a flight of wine, create some art, dance to live music, figure out a mystery, try rock climbing.

Make It easy On yOurself — There’s nothing wrong with farming out all or part of the work. “We can all think back to a party or dinner that someone hosted themselves, and they were frazzled with all the things on their to-do list, or consumed by making sure the rolls didn’t burn in the oven,” says Enns, who adds this phenomenon intensifies as the guest list grows. Instead, enlist some help: Staff at a kids’ party venue can serve pizza, pour drinks and make you a list as gifts are opened; a paid babysitter will build Legos with children to entertain them at an adult birthday party; a full-fledged caterer or event planner can allow you to relax during a bigger celebration.

Make It easy On Guests — Also relieve your guests of stressful gift-giving. Begun in the kid world — to help exhausted parents — these ideas work just as well for an adult party. “Fivers” mean just that: Bring a card and a $5 bill that goes toward one big present (a video game for a child; an Apple Watch for a grown-up).

“Fifty-fifty” is similar: Bring any amount of cash, and half goes for that big present and half goes to charity.

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th

Think organized action for this age group: a hip-hop party at Kinetics Academy of birthday Dance, roller skating at FunLand, sewing or crafting at The Red Wagon (which narrowly survived the Camp Fire). For a home party, let the kids make their own personal pizzas, and organize a scavenger hunt or drama game (give the kids props in a bag to create a skit around, then film their presentations).

Cupcakes that look like sheet cakes but can be pulled apart are an easy on-the-go cake option.

th

15 /16

Whether it’s a Quinceañera or th a sweet sixteen, let her feel like she’s growing up. Pick some birthday elegant colors — blush and gold or black and white — for everything from the decorations to the guests’ apparel.

Serve a sophisticated menu too: appetizers passed on a silver tray, a street taco or fajita bar, mini-cupcakes displayed on a dramatic wire holder, and sparkling lemonade in flutes.

Go big and rent a photo booth and hire your daughter’s favorite garage band, or go smaller and take just her favorites to String Bead for jewelry-making or the Chico Art School & Gallery for watercolor painting.

birthdays by the numbers continued on page 8

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Birthdays by the numbers continued from page 7

Whether it’s th to celebrate a newly legal birthday ID, or to ease the dark humor of “dirty thirty,” these birthdays often revolve around alcohol, but can be more creative than just hitting a bar. Gather at The Commons Social Empourium, the newly opened self-serve tap room that features local beers, ciders and rotating food trucks; or The Maltese, st

21/30

th

40 /50 60

which specializes in craft cocktails and an ever-changing list of events (open mic, comedy, karaoke, drag shows, burlesque). You can even hire the latter’s sister company, The Bartender & The Botanist, for bar catering at home: think mai tais and Blue Hawaiians around the pool. Or forgo the alcohol component and try something daring instead, like the Chico Escape Rooms or the Terrain Park Climbing Center.

th

th

Invite your best lifetime friends on a day trip birthday along the Sierra Oro Farm Trail for a food tour through the almond and olive orchards or wine-tasting at local vineyards in nearby Durham. (Almendra Winery & Distillery even offers aged-bourbon tastings Wednesdays-Sundays, implying spirits — and people — get

better over time.) For a bigger crowd, rent the El Rey Theater and screen your favorite film — or home movie — complete with an open concession stand in the lobby. At home, throw a costumed murder mystery dinner party (try Murder on a Train, set on the Simpleton-Orient Express in 1933, appropriate for all ages, and available from Amazon for $29.99).

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by

An

St ne

ok

eS

t c e f er P A Fit Q&A with Always Elegant Bridal and Tuxedo owner Bree Gianassi Little

How long have you been helping brides get ready for their big day?

When I got married 15 years ago, my search for the perfect wedding dress was less than ideal. Because of that experience I knew I wanted to create a moment in a woman’s life that would be cherished and remembered.

Sharing in the moment where she embraces her beauty inside and out and realizes this is the one dress she wants to wear for one of the most important days of her life is remarkable.

Finding the “perfect” wedding dress sounds so daunting! How do you help brides find what they’re looking for?

It is important for us to connect with our brides and to understand the

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let’s Celebrate!

vision of their day. We delicately go over budget, fabrics, silhouettes and sizing. We strive to narrow down the options and focus on the bride’s wishes. We realize we are strangers when they walk through our doors and it is our goal to establish a trust and friendship during the process of finding the perfect one.

Do you have any helpful hints for brides before they come in to your boutique? Any do’s or don’ts?

We encourage our brides to explore Pinterest and other social media forms to get inspiration.

This is a way to view styles and you can share them with your stylists during your appointment.

Bringing the key people with you to your appointments is

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We recommend shopping nine to 12 months before the wedding and encourage [brides] to not wait because time is valuable. Often designers can take four to six months to produce and deliver the dress, but do not allow anyone to pressure you into making a decision.

We as stylists know which designers to work with on tight timelines and you can trust that your dress will arrive in plenty of time.

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C The

n e e gr PARTY

by Thea Marie rood

Host a sustainable shindig with these eco-friendly suggestions

12

let’s Celebrate!

an you throw a great party — even host a beautiful wedding — and still be environmentally conscious?

The answer is yes. In fact, the idea is gaining in popularity.

“People are thinking twice about how much the environment and the landfill will be impacted as a result of their celebrations,” says Amanda Leveroni, owner of Bacio Catering, which has been using green practices for more than 30 years. Her advice? “Simplify. It’s our theme this year.

Go quality over quantity.”

That means downsizing everything from your menu to the size of the event itself, experts say. “The best way you can go green for a wedding is go small,” says Jenifer Rodriguez, owner of Luna Peach Design, which specializes in sustainable events. “Fifty guests is a great number … incredibly more intimate and you can actually spend time with all your guests.”

But even a small event can produce a big carbon footprint, unless you implement a smart and earth-friendly plan of action.

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What To Serve “People tend to want to ‘over order’ … sometimes resulting in lots of food waste,” says Leveroni. “[But] there are lots of ways to cover all of the bases of your guests’ tastes without having a huge menu.” Consider a small but elegant buffet, for example, or go daring at the cocktail hour and serve more traditional “crowd-pleasers” at dinner. Use locally sourced, seasonal ingredients as much as possible — they taste better, benefit the environment and keep your dollars in your own community.

the green party continued on page 14

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the green party continued from page 15

How To Serve It Also reduce the waste that can accompany food service. “Don’t use anything you’ll use once and then throw away,” says Rodriguez.

“Use beverage dispensers and buy kegs instead of bottles, use linens and cloth napkins.”

Real dinnerware and glassware are also professionals’ first choice. “We’ll sometimes suggest … using sustainable palm plates,” says Leveroni. “They’re beautiful and made out of palm leaves and water.” Whether you opt for glass or compostable, have guests follow the “hold onto your glass” trend.

What To Do Before & After Consider skipping invitations altogether: Build a website or call friends to personally invite them. “Or try invitations from wildflower seed paper — your guests can plant them and grow beautiful flowers,” says Rodriguez.

Create a recycling and composting area during the party, then donate the compost to a local farm. “Use seasonal flowers,” Rodriguez says, “[and] if you have leftover flowers, donate them to a senior center.”

Ways To Decorate Again, simple is better, experts say. Whether it’s a child’s birthday, a dinner party or a wedding, start with a pretty setting — which might just be your own backyard — and most of your “decorating” is done. Plain wood farm tables are lovely with centerpieces that aren’t fussy or even perfectly matched: use seasonal produce, tree branches or grapevines; vintage lanterns or candelabras; small pieces of art or antique toys. Keep in mind the idea of reusing, too, so borrow or rent what you need, and return it when you’re done.

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Green Tips

at a Glance

Say no to plastic straws — or try paper ones.

Avoid bottled water — keep guests hydrated with filtered or infused water in compostable or recyclable cups or real glasses.

Get professional advice about how much food you need — easy if you have a caterer or are using a party venue, but if you’re on your own, check websites like tasteofhome. com, foodnetwork.com, or thespruce.com.

If you serve meat, chicken is a more sustainable choice than red meat.

Have a plan in advance for uneaten food, which can be as simple as sending leftovers home with guests in attractive reusable containers or donating to a local food bank.

Think twice about paper plates and napkins and plastic tablecloths, even for kids’ parties — real china and cloth table linens signal an event is special and can be washed and put away, rather than thrown in the landfill.

Have guests carpool to your event.

Don’t buy balloons (they become waste or litter and helium is in short supply).

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Cookin g for the

Masses P

arties are fun! But feeding all those guests can take a little effort. We asked a few pros to share their tips to keep the good times — and food — coming!

Professional caterers give tips on how to keep guests happy and well-fed b y A n n e S to k e S

What to consider when menu planning Event: Is the tone formal or relaxed?

Time of day: Will you be serving breakfast, lunch or dinner? Will appetizers do or are you hosting a sit-down dinner party?

Guests: How many people will you be feeding? Do they have any dietary restrictions or preferences?

Venue: Will you be indoors or outside?

Season and weather: Fresh seasonal fruit and vegetables are perfect for warmer months. Heartier dishes are better for cooler weather.

How much food is enough?

Here are some general guidelines, according to Mindy Pritchard, owner of Special Times Catering: Main entrees: For dishes like tri-tip and chicken, have 8 to 14 ounces per person.

Side dishes: For vegetables and salads, have 3 ounces per person.

Buffet style: Generally requires less food than plated servings, as not everyone will take everything.

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let’s Celebrate!

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With that in mind: Keep cold items like fruits, vegetables and salads on ice.

Maintain safe temperatures for hot dishes with chafing dishes and Sterno.

Steer clear of raw dishes like ceviche, carpaccio or sushi or those that contain unpasteurized eggs.

Stagger serving times to keep time-sensitive dishes fresh and safe.

Safety first Ensuring food stays within safe zones is a little more complicated than keeping cold food cold and hot food hot. “[People] always think that food poisoning comes from proteins, but actually that’s not the case,” Pritchard says. “Most of the time it’s coming from something that’s not being cooked, like watermelon or romaine [lettuce].”

Darren Chadderdon, co-owner of The Rawbar Restaurant, adds that cooked dishes have a longer safety window.

“Things that have been cooked through — they’ve been braised, they’re grilled, they’re roasted and then served — they have a much longer safety shelf life than something that’s raw or never been cooked.”

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When to call in the professionals If you want to do everything yourself “you’re going to have to simplify your menu,” Chadderdon says. “If you’d rather enjoy your company or your event, you’re probably going to want to hire somebody.”

Pritchard adds that it never hurts to have someone experienced around to handle unexpected last-minute issues.

“Through the years I’ve seen it all!” she says. “It’s nice to have a professional who knows what they’re doing and how to prevent some of these issues.”

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19

A generous

helping

of thanks

r

eeling from the ongoing Camp Fire, Butte County firefighters and their families were invited to lunch on November 20, a token of appreciation for their efforts against the deadliest and most destructive fire in California’s history. Many had lost their own homes while fighting to save their neighbors’ lives, houses and businesses.

They weren’t expecting to share that meal with Al Roker, Natalie Morales and viewers across the country on the TODAY Show.

“The TODAY Show, along with so many people across the country, reached out,” says Amanda Leveroni, owner of Bacio Catering, who partnered with TODAY Show producers to give a heartfelt thanks

to firefighters and their families. “I think they hit the mark with what they wanted to do, which was reach out to these people and make them feel special, cared for, loved and supported. It was wonderful to be a part of that.”

Producers reached out to Jodi Drysdale of CES Weddings & Events to coordinate the local effort. She contacted Leveroni,

who helped serve about 50 first responder families a meal of chicken marbella, ruby greens salad, rustic rice pilaf and roasted vegetables, topped off with toffee chocolate chip cookies for dessert. Families left with gifts from Chevron, Target, Kohl’s, Lulus, The North Face, Away, Mattel and Thanksgiving dinners from Whole Foods Market.

The Butte community will be recovering from the Camp Fire for years to come. To help, make a tax-deductible donation to the North Valley Community Foundation at www.nvcf.org.

Amanda Leveroni, owner of Bacio Catering, collaborated with Al Roker and the TODAY Show to give thanks for firefighters’ efforts during the Camp Fire.

P h O TO C O u RT E S Y O F A M A N D A LEVERONI

a true

chico

tradit ion!

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21

Part y Plannin g Timeline and CheCklisT

One Month Before Party Allow six weeks or more for a large function or if you are hiring vendors

❑ Solidify date and time ❑ Finalize budget ❑ Book venue ❑ Determine type of party and theme

❑ Set party goals ❑ Finalize guest list ❑ Book team › Event planner › Caterer › Food servers (if not provided by caterer) › Bartender (if not provided by caterer) › DJ/Entertainment › Florist › Valet › Setup/cleanup crew (might be provided by venue)

❑ Create spreadsheet or other way to track budget and payment schedules

Three Weeks Before Party ❑ Conduct final site visit to venue

❑ Schedule tasting with caterer

❑ Solidify the menu › If you are providing the food, create a list of recipes and a shopping list › If the party is a potluck, make food assignments

❑ Inventory › What decorations and tableware do you need and what do you have?

❑ Decorations › Purchase, borrow or rent the items you need that you don’t already have

❑ Create shopping list › For decorations, food, drink and tableware (dishes, utensils, table cloths, etc.)

❑ Purchase nonperishable items › Including drinks, liquor and nonperishable food

❑ Confirm RSVPs and send reminders › Get initial headcount to vendors

One Week Before Party ❑ Confirm guest list

› Get final count to vendors

❑ Stage the event (if not using vendors) › Practice setting up dining table, buffet, etc. to make sure you have enough room and all the items you need › Purchase any missing tableware and décor › Ensure you have extra dishes and serving items

❑ Confirm rental reservations

❑ Finalize event flow › Go over the event timeline to make sure you haven’t overlooked any details › Get timeline to all vendors and anyone who plays a role

Four Days Before Party ❑ Make final payments ❑ Finalize event timeline ❑ Finalize shopping and rental lists

❑ Prepare food that will remain fresh

Two Days Before Party ❑ ❑ ❑ ❑

Pick up rental items Complete shopping Iron table linens Do last-minute cleaning and organizing

❑ Wash serving pieces and polish sliver

One Day Before Party ❑ ❑ ❑ ❑

Last-minute shopping Prepare final menu items Put up decorations Set table

Day of the Party ❑ Review timeline for set up ❑ Review party timeline with vendors and key players

❑ Finish setting up ❑ Put out flowers and other decorations

❑ Ensure bathrooms are cleaned and stocked

❑ Finish preparing food ❑ Chill beverages

❑ Make a timeline › What items can be prepared ahead of time?

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leT’s CeleBraTe!

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source ReListings Bakery/Sweets

Diamond Steakhouse

Shubert’s Ice Cream & Candy

220 W. Fourth St., 895-1515, www.diamondsteakhousechico.com

178 E. Seventh St., 342-7163, www.shuberts.com

Feather Falls Casino 3 Alverda Drive, Oroville, (877) 652-4646, www.featherfallscasino.com

Upper Crust Bakery 130 Main St., 895-3866, www.uppercrustchico.com

Franky’s

Caterers/Restaurants/ Venues

506 Ivy St., 898-9948, www.frankyschico.com

5th Street Steakhouse

FunLand

345 W. Fifth St., 891-6328, www.5thstreetsteakhouse.com

2465 Carmichael Drive, 343-1601, www.funlandchico.com

Aca Taco

Gateway Science Museum

133 Broadway St., 894-0191; 1000-D W. Sacramento Ave., 343-0909

625 Esplanade, 898-4121, www.csuchico.edu/gateway

The Arc Pavilion

Has Beans

2040 Park Ave., 891-5865, www.arcpavilion.org

1078 Humboldt Ave., 345-6379, www.hasbeans.com

Barry R. Kirshner Wildlife Sanctuary

Izakaya Ichiban

4995 Durham-Pentz Road, Oroville, 533-1000, www.kirshner.org

2000 Notre Dame Blvd., 342-8500

La Salles Basque Norte 3355 Esplanade, 891-5204, www.basquenorte.com

229 Broadway St., 487-7207, www.lasalleschico.com

Lassen Steak House Big Tuna Sushi Bistro

4945 Highway 99E, Vina, 839-2938

1722 Mangrove Ave., 345-4571

Museum of Northern California Art The Black Kettle

900 Esplanade, 487-7272, www.monca.org

354-1013, www.facebook.com/ blackkettlechico

Red Tavern

Boba TeaLicious 225 Main St., Ste. M, 966-2077

24

let’S CeleBRate!

1250 Esplanade, 894-3463, www.redtavern.com resources continued on page 26

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Let’s CeLebrate!

25

ce Resour Listings

Resource Listings

Museum of Northern California Art

900 Esplanade, 487-7272, www.monca.org

New Clairvaux Vineyard 26240 7th St., Vina, 839-2200, www.newclairvauxvineyard.com

Riley’s Red Tavern W. Fifth 894-3463, St., 343-7459, 1250 702 Esplanade, www.rileysbar.com www.redtavern.com

The Rendezvous Round Table Pizza

Sicilian Café

Apple Blossom Baby

1020 Main St., 345-2233, www.facebook.com/siciliancafe

975 East Ave., Ste. 90, 345-1617, www.appleblossombaby.com

Silver Dollar Fair 2357 Fair St., 895-4666, www.silverdollarfair.org

Johnny on the Spot Portable Toilets

Tong Fong Low

5050 Cohasset Rd., 893-5687, www.johnnyrentals.com

Tong Fong 2072 E. 20th St.,Low Suite 100, 2072 E.2051 20th St., Ste. 100, 898-1388; Robinson St., 898-1388; 2051 Robinson St., Oroville, 533-1488, Oroville, 533-1488, www. www.tongfonglow.com tongfonglow.com

3269 2201 Esplanade, 864-2525, Pillsbury Road, chicorendezvous.com 891-1200; 964 Mangrove

continued from page 24

Yours Truly, Private Studio Tres Event Hombres Long Bar

Florists/Gifts/

KZFR Party Supplies 895-0706, www.kzfr.org Apple Blossom Baby 975 East Ave., Ste. 90, Jewelers 345-1617,

Gabrielle Ferrar Jewelry www.appleblossombaby.com

Riley’s Ave., 342-7265; 1124 Oro

Ste. B, & Esplanade, Grill Ave., 343-4254; 2027 Forest 3028 891-1729, 100 Broadway St., 342-0425, 702 W. 5thBlvd.

St., 343-7459, Dam E., Oroville, 533- www.ytprivateeventsstudio. www.treshombreschico.com www.rileysbar.com 6710, weebly.com www.roundtablepizza.com Yours Truly, Private Event

214 Main St., 345-1500, gabrielleferrar.com Ben Toilet Rentals, Inc.

Round Table Pizza

Party www.bentoiletrentals.com Planners

2201 Pillsbury Rd., 891-1200; Sicilian Café 964 Mangrove Ave., 343-4254; Main St., 345-2233, 2027 1020 Forest Ave., 342-7265; www.siciliancafe.com 6038 Clark Rd., Paradise, 529-1760; 1124 Oro Dam Blvd.

Silver533-6710, Dollar Fair E., Oroville, 2357 Fair St., 895-4666, www.roundtablepizza.com

Chico Collective 958 E.Wedding Ave., 592-3171

www.silverdollarfair.org

Studio Gifts/ 3028 Esplanade, Ste. B, Party Supplies 891-1729, A &www.ytprivateeventsstudio.

J Party Center weebly.com 1801 Esplanade, 345-244,

(800) 767-8276,

Wine Cellar

www.chicowedding collective.com Jewelers

Gabrielle Ferrar Jewelry

www.ajparty.com

214 Main St., 345-1500, www.gabrielleferrar.com

Entertainment Ron’s Reptiles 44 Rock Creek Rd., 893-2095

go BIG a t th e f a i r g r o un d s

Excellent facilities for any event Harvest Hall

Weddings and Private Parties

Commercial Building Available upon request:

Capacity-250 • Restrooms Capacity - 1,000 Bar • 250 Chairs Commercial Kitchen 50 Tables • Kitchen Restrooms • Bars • Stage 30 Tables • 200 Chairs 26

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LET’S CELEBRATE!

A Special Advertising Supplement to Chico News & Review

lEt’S CElEbratE!

Round Tables • Additional Tables Additional Chairs • Drop cords Pipe and Drape Bleachers

530.895.4666 silverdollarfair.org

A Special Advertising Supplement to Chico News & Review

y y t t r r a a PP lele

p p o o e e PP

l u ef ! r a re c Be the t u o

CHARGE IT – make sure

your phone has full charge.

RESPECT people’s right to say no—it’s yours too!

BUDDY UP – never leave

a friend alone, especially if they’re drunk.

STAY AWARE – dont leave drinks unattended.

PLAN how to get home. Have a designated driver, call family/friend, have money and number for a taxi.

BUSINESS OFFICES HOURS: Monday – Friday (excluding Holiday) 10a-6pm Butte/Glenn: 530-891-1331 or 877-452-9588 @ 2889 Cohasset Road, Suite 2 Chico, CA 95973 Supplement to Chico News &@ Review LET’S CELEBRATE! 4 Tehama: 530-529-3980A Special CallingAdvertising from Corning: 530-824-3980 725 Pine Street, Red Bluff, CA 96080

A Special Advertising Supplement to to Chico News & Review A Special Advertising Supplement Chico News & Review

Let’s Let’sCeLebrate!

CeLebrate!

27 27

y a d r u o y e k a m

e l b a r o m e M Delicious cuisine & the finest service. Private Banquet Room perfect for Wedding Rehearsals, Anniversaries or any special event.

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345 West 5th Street • Chico, CA 95928 • (530) 891–6328 Please call15for reservations 18 16 17 13 Open Fridays for Lunch 11:30am – 2:30pm | Join us for Happy Hour Every Day 4:30–6pm www.5thstreetsteakhouse.com