Holiday Guide 2014 by New Times Media Group, San Luis Obispo

Holiday Guide 2014

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Holiday Guide 2014

Eat, drink, and be merry! W

hat would the holidays be without food? Repetitive political arguments with distant relatives? A six-hour drive through holiday traffic to get to Grandma’s house? A three-hour wrapping marathon capped off by too much spiked eggnog and weird dreams about Claymation dentists? It’s the food that makes the holidays. Call it gluttonous overindulgence, call it a healthy appreciation for nature’s bounty and your relatives’ skill in the kitchen. Or better yet, don’t call it anything. Just stuff this drumstick in your mouth and settle into a comfortable chair, preferably with a glass of eggnog or holiday-themed cocktail near at hand. Because when we talk about food, we’re really talking about tradition— arguing about the merits, or lack thereof of pumpkin spice flavored everything with friends [6]; canning your leftover summer harvest with a little help from more experienced relatives [8]; trying to convince your aunt that a vegetarian stuffing won’t ruin the family’s Thanksgiving dinner [14]; the moment of shared

shame when everyone flops onto the couch and loosens their belt [27]; spicing up your Christmas dinner with some international flavors and recipes [30]; appreciating the season’s adult beverages with some punningly named cocktails [34]; acknowledging the people who don’t have enough to eat it, even during the holidays [39]; and taking a page from the rest of the world and exploring our New Year’s Eve culinary options [45]. In fact, we’re so into food during the holidays that our graphic designers created food-themed giftwrap paper [12, 32, 42, 50]. And if all this food talk is putting you in the mood for Christmas jingles and tutu-clad sugarplums, look no further than our comprehensive guide to holiday fetes, feasts, dances, plays, concerts, and engagements [45].

Publishers Bob Rucker Alex Zuniga

Executive Editor Ryan Miller

Managing Editor Ashley Schwellenbach

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Assistant Art Director Colin O'Shaughnessy Tucker

Editorial Designer Jenny Gosnell

Ashley Schwellenbach managing editor

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Contributors Ashley Schwellenbach Adriana Catanzarite Cliff Mathieson Ryan Miller Colin Rigley Trever Dias Jessica Peña

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Holiday Guide 2014

SUPER SPICE ME One week of pumpkin spice, holidayﬂ avored hell BY JESSICA PEÑA

ou want to be careful with “ this stuff. My mother-in-law just had her leg chopped off ... because of the diabetes. Good gourd, what had I gotten myself into? I heard the above quote as I was standing, shamefaced, at a checkout counter of the Arroyo Grande Walmart. Thirty seconds earlier, the cashier had finished ringing up the following items in my cart: Kellogg’s Frosted Pumpkin Pie Pop-Tarts, Jet Puff Pumpkin Spice Marshmallows, Betty Crocker Maple Bacon cookies (with added frosting), Coffee Mate Pumpkin Spice creamer, Pepperidge Farm Caramel Apple cookies, and limited release Halloween Oreos that feature “5 New Halloween Designs.” The cashier saw these items, shook her head in defeat, and said the above. It was then that I knew I was in trouble. Here’s what happened. A few days before, I was scrambling. The article I had planned for this issue fell flat through the floor. I was clean out of options, dejected, unsure if I could ever pick up myself up again after the blow, and then I saw the sign. Abutting the Barnes and Noble in downtown SLO stood the answer to my problems. “PSL: Pumpkin Spice Latte,” it said. At that moment, I conceived of a plan. For the next five days, I would eat, drink, snort, guzzle, and bathe in nothing but pumpkin spice (and other holiday-flavored) products. I would do this for science, of course. I would be a pioneer at the frontlines of the pumpkin spice frontier. I would be very, very sick. But, I knew I had to do this, for the sake of humanity and for the fate of the Holiday Guide issue. The following is a recount of those hellish days. It did not begin well. In a haggard haze, I awoke at 5:12 a.m. on Monday morning. It was still dark out, my senses were clearly not in order, and I yearned for brain food. Alas, I had only Pumpkin Pie Pop-

BEFORE THE FALL Such a beautiful cornucopia of seemingly harmless treats. This photo was taken before my pumpkin binge.

EXHIBIT A: SPICE AIN’T NICE EXHIBIT The result of a terrible, terrible decision. Note: I came to really enjoy those Pumpkin Pie Pop-Tarts. PHOTOS BY TOM FALCONER

Tarts. With regret, I nibbled at the raw, dried husk that is a Pop-Tart crust. I gnawed, with the deadened enthusiasm of a ruminating cow, the ghastly pumpkin pie interior. The

EXHIBIT B: CROUCHING TIGER, HIDDEN FOOD STAINS The result of more terrible, terrible decisions. Note: the tiger footie pajamas were not one of those terrible decisions. They look grrreat!

orange-brown mush offended me, and I was only at the start. The rest of Monday was a blur; I wasn’t wearing my glasses. I was also pounding down so many Pop-Tarts,

Halloween Oreos, and Pumpkin Spice Lattes, the swamp of sugar that had manifested in my body impeded any clarity of the senses. I forced myself to

SPICE continued page 7

Holiday Guide 2014 SPICE from page 6

take a break, to get some variety of vittles in my system. So I ate a waffle. I don’t remember the rest of Monday. Diary excerpt from Tuesday, Sept. 16—the day in which I melted pumpkin spice marshmallows onto Pop-Tarts: “2:30 p.m. Falling asleep. Things are getting weird here. What is food? What is happiness? One time, I had a Long Island Iced Tea at a Hard Rock Café in Paris. I stumbled out onto the cobblestone streets, flailing among the throng of tourists, and vomited on the front steps of Victor Hugo’s house. This is so much worse than that. “4:30 p.m. I’m too old for this shit. Why is the light so bright? There’s no end in sight. It’s not even the pumpkin flavor anymore; it’s the headaches. Napoleon Cat—that’d be a great idea for a movie. Hello desk, it’s sleepy time.” On the evening of that Tuesday, I awoke in a pool of my own saliva, adorned in the velvet shroud of tiger footie pajamas. Witnesses tell me I purchased them in the throes of a sugar fugue. Three more days to go. For the next two days, I ingested the rancid pumpkin spice elixirs, frozen breakfast foods, ales, bagels, and hummus (yes, hummus!) that the malevolent food company gods shell out to give our holiday season that extra pinch of existential dismay. Friends posted pumpkin spice articles to my Facebook wall, telling me the horrid caramel-nutmeg-ginger concoction was an aphrodisiac. Blasphemy! The only thing it aroused

was indigestion, migraines, and a deep lethargy that could only rival a tranquilized sloth. When Friday morning rolled around, I didn’t even have the energy to congratulate myself on making it to the end of the week alive. I could celebrate the only way I knew how at the point: eating another Pumpkin Pie Pop-Tart. I had spent five days in a saccharine hell, only surfacing for the sweet relief of the Jamba Juice Pumpkin Smash (the only item I tried made from real pumpkin) and the hand-made pumpkin spice granola made by our executive editor’s wife. That evening, it all came to an end—6,435 calories, $61.84, and one tiger footie pajama purchase later, I was done with my pumpkin spice binge. I had ventured into the unknown taste fields of artificial, holiday flavoring, and survived, only to be repulsed at the world for letting this pumpkin chaos occur in the first place. I was angry and frothing at the mouth (side effect of pumpkin spice chemicals). Then I awoke from my stupor to a shock! Anger? Horrible food? Repulsion? These are the holidays; these are the very sentiments I feel every fall and winter. Now, I finally understand. Pumpkin spice—you’re not so nice. But you’re not all that bad, either. Δ

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Holiday Guide 2014

Pickles and preservation Part recipe sharing, part public announcement BY JONO KINKADE

n some parts of the world, people experience this thing called winter. The trees lose their leaves, the tomato vines freeze and begin to wilt, and fresh vegetables must be trucked in from sunny places like California. For centuries, people have weathered the winter by taking what food they could in the summer and fall, preserving it, and stocking their shelves. While some cellars may still be stocked year after year elsewhere, preserving food has mostly become

a thing of the past. It’s back on the upswing, however, as the popularity of locally and artisanally produced food flourishes. While the harvest season is quickly fading away, there still may be time to save what’s left in your garden and preserve it for the future. Trying to come up with gifts to give out for the holidays? Make salsa, jam, beets, pickles, or whatever else fits your fancy, tie a bow around them, and voila! Presents! But before you start, there are a few important things to keep in mind.

BEFORE YOU START

Always sterilize the mason jars and lids. Follow processing instructions detailed by a professional (we’ll defer to those resources, rather than giving you an amateur’s guide), and be sure to check to see if you have enough acid, sugar, and/or salt in the recipe to keep the food from spoiling. Not convinced of the importance of getting these things right? Home food preservation is the leading source of botulism in the United States, according to the Centers for Disease Control and Prevention. But have no fear; there are people who can help. Locally, the University of California Cooperative Extension has resources to assist you in your home canning. It’d be good to run

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It's recommended that you consult an expert or approved directions for preserving food. Online, the National Center for Home Food Preservation at the University of Georgia has a bundle of resources: nchfp.uga.edu. The SLO County University California Cooperative Extension is currently training a group of Master Food Preservers, who, after receiving their certificate on Dec. 2, will be available at farmers markets and other sites to answer any questions about canning. For more information, call the hotline at 781-1429. your ideas by them, and see if that fourth-generation family recipe needs to be updated. Over the ages, the acidity levels in the varieties of produce bought in the store, the farmers market, or your garden have changed, said Katherine E. Soule, Ph. D, youth, families, and communities advisor for the UC Cooperative Extension (UCCE) in SLO and Santa Barbara counties. It's not always a one-sizefits-all approach. So cross-referencing grandma’s recipe with the United States Department of Agriculture’s suggested recipe may be a good idea. “I like to tell people that old family CANNING continued page 10

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Holiday Guide 2014

CANNING from page 8

recipes are great to frame, although aren’t necessarily great to follow,” Soule said. The UCCE offers classes for food preservation that may be helpful, and may teach you some new tricks. To get you started, here are a few recipes collected from friends and family. Processing times may change. Also note, as some homemade recipes go, the amounts and portions aren’t always written, as they’re often eyeballed, so it may take some experimenting. Swiss-style pickled beets Courtesy of Jeff Jackson, chef and owner of The Range restaurant in Santa Margarita Wash, peel, and cut beets into wedges Boil beets in water until they are fully cooked Brine: White vinegar or apple cider vinegar (Add a little bit of balsamic vinegar for a dark flavor and color) A generous amount of whole allspice berries A few cloves A few cinnamon sticks A lot of ground black pepper CANNING continued page 11

YOU CAN DO IT! Preserving nature’s bounty is a great way to save a little something for later. Make a whole bunch and give them to people for gifts!

PHOTO BY TOM FALCONER

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Holiday Guide 2014 CANNING from page 10

Salt to taste A little bit of white sugar, to taste Boil the brine and spices together, taste it, adjust it. Place cooked beets in jars and pour brine over. Process 5 to 10 minutes. Grandma Mary’s cucumber dill pickles Makes 14 quarts Brine: 4 quarts water 2 quarts cider vinegar 8 ounces unionized salt Pack whole or sliced pickles in jar with: Dill stems and leaves 2-3 whole garlic cloves 2-3 fresh or dried hot red peppers A few whole coriander seeds Add 1/4 teaspoon alum/jar for crispness Fill jar to 1/2 inch from the top with boiling brine. Add lids and rings, and process 3 to 4 minutes. Joan’s fruit jam A low-sugar adaptation Fills six 8-ounce jars 6 cups sliced fruit 3 cups sugar 4 tablespoon lemon juice Let sit for 2 hours Cook, stirring occasionally, until thick (about 35 minutes). Amanda’s Pickled Peppers (Makes about 16 half-pints or 8

pints) 4 quarts ling red, green, or yellow peppers 1 1/2 cups canning salt 4 1/2 quarts water, divided 1/4 cup sugar 2 tablespoons finely grated horseradish 2 cloves garlic 2 1/2 quarts vinegar Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over pepper and let stand 12 to 18 hours in a cool place. Drain, rinse, and drain thoroughly. Combine 2 cups water and remaining ingredients in a large saucepot Simmer 15 minutes. Discard garlic. Bring pickling liquid to a boil. Pack peppers into hot jars, leaving 1/4-inch headspace. Ladle hot liquid over peppers, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes.

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Holiday Guide 2014

A vegetarian Thanksgiving

Self-imposed dietary restrictions can bring out the good, and evil, in relatives BY ASHLEY SCHWELLENBACH

ot being able to cook can put you in a vulnerable position during the holidays. Sure, you can find ways to contribute to your family’s holiday feast, but however many bottles of sparkling cider you buy, everyone knows you’re not carrying your full weight. Being a vegetarian who doesn’t cook increases the burden you pose to your less kitchen-challenged relatives. Short of preparing the entire feast yourself, you’re going to have to trust that your family understands your dietary restrictions and is willing to work a little harder to accommodate them. But there are ways to work around these challenges and, not surprisingly, most of them begin with open communication.

Be clear about what you do and do not eat Not everyone understands the difference between vegetarian, vegan, and pescetarian. It’s important to clearly outline what you do and do not eat for relatives who will go the extra mile taking this into account in their cooking. My first Thanksgiving as a vegetarian, my mom excitedly prepared modified versions of our family's favorite dishes. She proudly served a “vegetarian” stuffing which, it turned out, was made using the chicken broth I’d spied sitting on the counter. Incidentally, for whatever reason, soup and broth are consistently a source of confusion for people preparing food for vegetarians. Soups are often described as vegetarian simply because they don’t have chunks of chicken or beef, but people

tend to forget about the presence of meat in the broth during preparation. If it’s your first Thanksgiving as a vegetarian and your relatives aren’t yet familiar or comfortable with the concept, it might be a good idea to ask a few polite questions about the ingredients just to make sure the “vegetarian” stuffing doesn’t have chicken broth. My second vegetarian Thanksgiving, my mom remembered to use vegetable broth but served the stuffing inside a turkey. Which was actually pretty funny. By my third Thanksgiving, the

stuffing was properly vegetarian. But my mom had confused the terms “vegetarian” and “vegan” and bought a bunch of vegan products no one in my family wanted to eat. This is where a simple list of food I no longer eat probably would have come in handy. It didn’t occur to me to provide one because I didn’t like the idea of making special demands, but the reality is that my family cares about me and was happy to oblige, but their lack of specific information about my dietary instructions got in the way. I can’t really blame people for

being confused. For the first three years I didn’t eat meat but continued eating fish, making me a pescetarian. I finally cut out fish about a year ago, leading to a fresh round of confusion from everyone who finally adapted to the fact that I didn’t eat chicken or beef or pork or anything like that. But a simple list goes a long way toward clarifying things.

Sides are your best friend You’re entirely welcome to disagree, but just about everyone THANKSGIVING continued page 16 PHOTO BY TOM FALCONER

FLIP ‘EM THE VEGGIE BIRD Contrary to stereotypes of bland, tofu-based fare, a vegetarian Thanksgiving can be rich in flavor and experience if you put a little planning into it.

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Holiday Guide 2014

THANKSGIVING from page 14

I know agrees that Tofurky is disgusting. Which means you’re going to be hard-pressed to find a vegetarian substitute for the holiday’s main dish. But rather than focusing on the near-impossible, why not direct your attention to the plethora of delicious vegetarianfriendly sides? Mashed potatoes, biscuits, cranberry sauce, green bean casserole, vegetarian-friendly stuffing, and sweet potatoes are all sufficiently delicious that you won’t feel like you’re missing out on anything. And if you’re comfortable eating side dishes, you don’t have to feel uncomfortable about asking someone to go out of their way to prepare something different just for you.

Don’t be that vegetarian It happens to everyone. You discover something new—a hair stylist, a lifestyle guru, a religion, a clothing store—and you want to talk about how great it is. But there’s a fine line between providing new information and becoming the obnoxious zealot who drives away friends by haranguing them about why they don’t just start going to Sabrina. I mean, your hair has never looked better. What do they have against good hair? Why don’t they

trust you? No one wants to talk to that person any more than they want to talk to the smug vegetarian who suddenly thinks everyone should be a vegetarian. It’s true that your relatives have to love you even when you’re obnoxious and bragging about how many animals you save by not eating them, but wouldn’t you rather save that test of their love for something bigger like talking during movies or deciding to join a cult? And the fact is, unless you were a vegetarian from birth, you really don’t get to be overly self-righteous about the fact that you eventually decided it was just too cruel to eat meat. Also, consider the statistic that upward of 75 percent of vegetarians eventually go back to eating meat. So one Thanksgiving you could be the vegetarian lobbing self-righteous jabs at your relatives for eating turkey, and a few Thanksgivings later you might be served a heaping platter of crow in addition to the drumstick you sheepishly added to the pile of food on your plate.

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Veggie tales Sara McGrath: Being a life long vegetarian, I have no idea what it’s like to have a first veg Thanksgiving. But don’t try to do a tofurky. They’re icky. I’m totally in heaven with mashed potatoes, cranberries, salad, nut loaf, and mushroom gravy, mmmmmm. Diane Elkins: I was a vegetarian. I prepared a main dish for myself, that others could have and was cautious about what other things I ate. My sister was also helpful and made couscous salad and broccoli slaw. Things everyone would and did eat. Eva Lipson: I’ve been a vegetarian for 30 years, and it has always been interesting around Thanksgiving. When we’ve had big dinners at my significant other’s parents’ house, his mom always made me a “special” stuffing that was never put in the turkey, which was really nice (but then I did kinda feel bad that she made a dish JUST for me). I’ve always been happy with all the sides: rolls, salad, green beans, mashed potatoes, cranberry, etc. When the old man and I make our own Thanksgiving meal we just make all the sides, Bringing drinks might not sound all that impressive, but if you put thought into your purchases, making a conscious effort to bring your relatives’ favorite beverages, you will have made the overall meal that much better. And though there’s not as much glory in cleaning up the aftermath as there is in, say, preparing a delicious batch of

and even though he’s a meat-eater he doesn’t miss the turkey. Kristi Elkins: Bring a dish you know you can eat, with enough to share of course. That’s true for any diet or lifestyle choice. For a host, make sure you take your guests’ preferences into account and have enough for them to eat to feel full and have choices. Joan Sprowl Linton: Our T-Day dinners always mimic the ones I grew up with. Mashed potatoes with gravy, bread stuffing, etc. My cranberry relish is the one where you blend raw berries with an un-peeled orange and sweeten to taste. The gravy is cashews blended with milk (can use water or broth), salt and pepper, then cooked to thicken. It’s way better than the turkey gravy I had as a child. The stuffing is made with my homemade whole wheat bread with onion, garlic, celery, and spices. For the main dish I make a loaf with tofu and whatever else I want. Also good is garbanzo loaf, but my kids prefer the tofu one. Add pie made with fresh—not canned—pumpkin and freshly whipped cream. Veggies and salad and all bases are covered. If you want a meatier taste, buy a jar of “Better Than Bullion Not Chicken” and add it to whatever. Buen provecho. stuffing or mashed potatoes from scratch, the exhausted cooks of the family will certainly appreciate the fact that they don’t have dishes to contend with. If you can cook, preparing a vegetarian dish that everyone can enjoy, and making sure there’s enough to go around, is a must. And THANKSGIVING continued page 18

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Come see our line of new pieces

Open Mon-Sat 10am-5pm Sunday 11am-4pm

728 MAIN STREET, CAMBRIA (805) 924-1275 ephraimpottery.com/our-cambria-gallery

Holiday Guide 2014

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Holiday Guide 2014

Spend Your Holidays With Us! Delicious Food· Live Local Entertainment· Warm Cozy Atmosphere

Brighten up your Christmas with dinner at the Lodge Christmas Eve

Wednesday, December 24, 4pm – 7:45pm Special menu sure to please the whole family

Christmas Day

Thursday, December 25, 2:30pm – 7:45pm Featuring popular selections from our dinner menu plus Christmas Specials. Enjoy Entertainment after dinner in our Fireside Lounge

Ring in the New Year 2015! New Year’s Eve

Wednesday, December 31, 5pm – 10pm Dinner menu plus New Year’s Eve Specials Live Entertainment 9pm – 1am

3rd Annual Cambria Christmas Market Wednesdays through Sundays, November 28 – December 21, 5pm – 9pm Food, Wine, Music, Local Arts, and Spectacular Holiday Light Displays! Adults $5 · 12 and under Free

2905 Burton Drive, Cambria • 927-4200 www.cambriapineslodge.com

THANKSGIVING from page 16

if you can’t, no one would fault you for buying a delicious store-bought dish and bringing it to the feast as your contribution.

Don’t succumb to peer pressure The fact is, some relatives and families are more supportive than others. About 15 percent of vegetarians who went back to eating meat cited social pressure. If you have anti-vegetarian relatives who try to bait you during dinner, do not engage. I had an uncle who liked to repeat the lame and, frankly, racist joke about how vegetarian was “Indian” for bad hunter. Thankfully, I only had to deal with him once or twice a year, and while it was never pleasant, losing my cool at one of a small handful of annual family gatherings wouldn’t have done any good either. But that didn’t mean I was going to give up being a vegetarian because some redneck I happened to be related to had some kind of issue with it. The reality is, if you chose to give up meat you probably had a reason for doing so. It isn’t always easy, especially in the beginning, and if you overcome your cravings for turkey and hot dogs and salami only to succumb to Uncle Caveman’s

3rd Annual

harassment, you’re only hurting yourself (and the cute, four-legged animals that fall victim to your fork if you give in).

Remember that it’s just one day It’s natural to feel pressure during the holidays—pressure for everything to go smoothly, pressure to have a good time, pressure to get along with relatives you might not like or see all that often. A new dietary restriction can add to the pressure to the extent that you might begin to doubt or question yourself. Just remember that one stressful Thanksgiving in what is likely a long string of stressful Thanksgivings shouldn’t change anything. And maybe your holiday won’t be stressful. Maybe it will be an opportunity to reconnect with relatives over a delicious meal. Either way, it’s just a day, and while it’s a good idea to prepare both mentally and culinarily—no, it’s not a word, but just go with it—just know that you’ll return to your regularly scheduled programming and microwave dinners soon enough. ∆ Managing Editor Ashley Schwellenbach will be celebrating her fifth vegetarian Thanksgiving. Send Thanksgiving stories to aschwellenbach@newtimesslo.com.

Every Wednesday through Sunday Starting November 28 through December 21 5pm to 9pm nightly

2905 Burton Drive On the grounds of the Cambria Pines Lodge and the Cambria Nursery

Good Stuff Food Vendors Gift Vendors Gl�hwein (hot spiced red wine) Light displays Entertainment Santa nightly from 6pm to 8:30pm

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Visit Cambria Nursery for your Fresh Christmas Trees, Wreaths, Plants and Unique Gift ideas!! www.cambriachristmasmarket.com

Holiday Guide 2014

HOLIDAY MEALS

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20 20

Holiday Guide 2014

Beyond the sandwich Learn how to make delicious recipes using your holiday leftovers PHOTOS BY TOM FALCONER

BE THESE LEFTOVERS? Using a variety of leftovers you might find after the holidays, Deborah Scarborough (right), chef and owner of Black Cat Bistro, whipped up this dish of crispy gizzard and roast sweet potato tacos with cranberry tequila habanero glaze.

BY COLIN RIGLEY

ew things are more American than the leftovers sandwich. My mom used to say that the best part about Thanksgiving was next-day turkey sandwiches. Because in America we celebrate holidays by cooking too much food, eating until sleepy, waking up the next day, and putting that food between two slices of food. While we can all agree that the leftovers sandwich is the pinnacle of post-holiday rummaging, there is of course room for experimentation. So I posed a challenge. Take a list of 15 things that might be leftover from holiday meals, use at least four, and create an all-new dish. When I presented this challenge to about 10 local chefs, all but one bowed out. Deborah Scarborough, chef and owner of Black Cat Bistro in Cambria, took it upon herself to turn a pile of food garbage into fine cuisine. Here’s what she had to work with: turkey gizzards, canned pumpkin pie filling, canned cranberry sauce, sweet potatoes, honey-glazed ham, gefilte fish, latke, fruitcake, eggnog, black olives, green bean casserole, Cool Whip, mulling spice, canned crescent rolls, and stuffing. And here’s what she cranked out.

Crispy gizzard and roast sweet potato tacos with cranberry tequila habanero glaze (serves four) Gizzards from one turkey, browned and then simmered in stock for at least 45 minutes until tender, then trimmed and diced 1 sweet potato 2 tablespoons olive oil salt and pepper 1 cup leftover stuffing 1 cup canned cranberry sauce 1/4 habanero 1 clove garlic, chopped 1 small shallot, chopped 1/4 cup tequila salt to taste cilantro cabbage 1 tablespoon bacon fat (or cooking oil) 4 fresh corn tortillas, warmed For the cranberry habanero glaze, put on gloves and deseed and stem the habanero. Sauté 1/4 of the habanero in a pot in some oil. Add the garlic and the shallot and sauté until slightly golden. Add the cranberry sauce and the tequila. Let simmer for about 10 minutes, stirring until smooth, add salt to taste. Strain and set aside.

Cut sweet potato into 1/2-inch pieces and toss with olive oil, salt, and pepper. Place pieces on a baking sheet and roast in a 350-degree oven until golden and soft. In a sauté pan, heat the bacon fat until hot. Toss in the gizzards and sauté until golden, then quickly crumble in the stuffing. Cook until a bit crispy. Don’t stir too much so that the stuffing will brown. Put in warmed tortillas and top with roasted sweet potato pieces. Top with shredded cabbage and cilantro leaves. Drizzle with the warm cranberry habanero glaze.

Asian-inspired gizzard soup with stuffing dumplings (serves four) 1 shallot, roughly chopped 1 clove garlic, roughly chopped 2-inch piece of fresh ginger, roughly chopped 1 large gizzard from your turkey 2 tablespoons leftover ham trim 1 tablespoon cooking oil of your choice 1/8 cup sake LEFTOVERS continued page 22

Holiday Guide 2014

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Holiday Guide 2014 PHOTO BY TOM FALCONER

LEFTOVERS from page 20

BLACK CAT GOT YOUR TONGUE?

6 cups turkey stock (or low-sodium chicken stock) 1 tablespoon leftover mulling spices (including star anise) 1 tablespoon coffee 1 tablespoon soy sauce 1 dried red chili 1/4 cup dried mushrooms 1 baby bok choy, leaves separated 1 cup shiitake mushrooms, destemmed and sliced (dry stems for future use if you like) 2 cups leftover stuffing, shaped into 1-tablespoon, oblong balls 1/2 cup Panko 4 tablespoons of oil (or more) for cooking dumplings 2 tablespoons cilantro leaves chili oil 2 tablespoons finely diced leftover ham, finely chopped and cooked on low heat until dry and crumbly Soup: sautĂŠ shallot, ginger, garlic, gizzards, and ham trim until golden. Deglaze with sake. Add low-sodium chicken stock, soy sauce, mulling spices that include star anise, dried mushrooms, coffee, and red chili. Simmer very slowly until gizzards are tender (at least 45 minutes). If the liquid reduces too much, add 1/2 cup of water at a time. Fish out the gizzards and then strain the soup. Adjust seasonings. Add baby bok choy leaves and sautĂŠed shiitakes. Trim and thinly slice the gizzards and add them. Simmer another 10 minutes.

The Black Cat Bistro is located at 1602 Main St., Cambria, 927-1600; blackcatbistro.com.

Dumplings: Meanwhile, roll the stuffing into an egg shape using about a tablespoon for each one. Roll in Panko, then fry in a pan or a fryer until golden. Serve: Ladle soup into shallow soup bowls. Top soup with three dumplings, some chili oil, the crunchy ham bits, and some cilantro leaves.

Sweet potato soup topped with crispy ham and latke croutons (serves four) 2 sweet potatoes 1 tablespoon mulling spices 2 shallots 3 cups milk

1 cup cream 1 teaspoon fresh thyme 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons leftover ham, cut in 1/8 in dice 2 leftover potato latkes, cut into six pieces each salt and pepper LEFTOVERS continued page 24

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Holiday Guide 2014

HAPPY HOLIDAYS! Flip Into Fal�

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24 24

Holiday Guide 2014

PHOTO BY TOM FALCONER

SWEET POTATO SOUP TOPPED WITH CRISPY HAM AND LATKE CROUTONS

4 triangles crescent roll dough 1/2 teaspoon sea salt 1/2 teaspoon fresh thyme egg wash Put one tablespoon of sweet potato casserole and one tablespoon chevre on each triangle. Sprinkle with thyme and a pinch of sea salt. Fold over and crimp the edges. Brush with egg wash and bake at 350 until puffed and golden.

Cranberry Caramel 1/2 can cranberry sauce 1 cup water 2 tablespoons brandy 1 cup sugar 1/2 teaspoon salt 2 tablespoons butter 1/4 cup cream water 1 tablespoon mulling spices LEFTOVERS from page 22

Cut sweet potatoes into 1-inch pieces and toss with 1 tablespoon melted butter, plus salt and pepper. Roast on a pan in 350-degree oven until completely cooked through and soft. Meanwhile, slice shallots and sauté in a saucepan large enough to also fit the sweet potatoes. Sauté until golden. Add the sweet potatoes and the milk and cream. Put mulling

spices in a bit of cheesecloth to make a little packet. Put in the milk with the sweet potatoes. Let come to a simmer and simmer for about 10 minutes. Retrieve the mulling spice packet and wring out a bit into the soup. Discard the packet. Purée the soup in batches, adding the thyme and the salt and pepper as needed (taste as you blend). Strain the soup and keep warm or rewarm before serving.

In a sauté pan, add 1 tablespoon of cooking oil and sauté the ham pieces until lightly browned, and the latke pieces until toasted and a bit crunchy. Ladle into bowls and top with the ham and latke pieces.

Sweet Potato Turnovers 1/2 cup sweet potato casserole 1/2 cup chevre

Put all ingredients in a saucepot and cook on medium until slightly darkened. Add the butter and the cream. Thin with water until a syrupy consistency is achieved. Put in mulling spices and simmer about three minutes on low. Then strain. Drizzle warm caramel over the warm turnovers and serve. ∆ Senior Staff Writer Colin Rigley can be reached at crigley@newtimesslo.com.

HANNUKAH DOWNTOWN Join us for songs, games, schmoozing and holiday nosh! Candlelighting outside the Mission

Tuesday, December 16 at 5pm Party to follow in two giant tents with a Kids Zone and a Schmooze Zone.

Happy Holidays

Candlelighting continues through the eight nights of Hannukah until December 23. All nights begin at 5pm, except Saturday night at 6pm.

Call 805-426-5465 with questions or visit

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1027 B Marsh St · SLO · 543-4025 · www.photoshopslo.com

oast

Holiday Guide 2014

GIVE THE GIFT OF

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Merry Christmas

Holiday Guide 2014

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27 27

Holiday Guide 2014

Calories count! A quick guide to why holiday meals make you fat

FILE PHOTO

BY GLEN STARKEY

f there’s one thing I can count on during the holiday season, it’s delicious food, and plenty of it. It’s not uncommon that my wife and I hit a family meal at both her family’s place and mine, and every year I swear I’m going to pace myself. Easier said than done! Hosts go all out to prepare wonderful meals, and it seems insulting not to gorge oneself on the holiday bounty. Of course, if you look at the brief chart (on the next page), it’s easy to see how quickly the calorie and fat count can mount. So OK, let’s make a meal. I’m going to start by grabbing a handful of mixed nuts (204c 35g) and a beer (148c 0g) while the smell of baking ham and gravy wafts in from the kitchen. When I sit down to eat, I load up my plate with ham (345c 21g), a crescent roll (100c 6g) and butter CALORIES continued page 28

MM-MM FAT! This holiday season, be careful what you choose. An average holiday meal can top out at 4,000 calories!

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Holiday Guide 2014

CALORIES from from 27

(102c 11g), some stuffing (355c 17g), mashed potatoes (238c 8g) and gravy (178c 13g), some green bean casserole (143c 8g), some glazed carrots (217c 12g) and more butter (102c 11g), a dollop of cranberry sauce (105c 0g), and some Waldorf salad (192c 13g) on the side. Pretty typical, right? I’m saving room for dessert, so I don’t go back for seconds. I’m smart like that, see? After more small talk and some belt loosening, I agree to a cup of spiked eggnog (439c 19g) and a piece of pecan pie (456c 21g) with a scoop of vanilla ice cream (267c 15g). Mm-mm, that hits the spot. Now to retire to the living room with another beer (148c 0g) and count up my calories. Let’s see. That’s 3,739 calories and 210 grams of fat. The average recommended daily allowance is 2,000 calories and 65 grams of fat, but I’m a dude, so let’s say I average 2,500 calories and 80 grams of fat. So how’d I do? Well, in one meal, I used up my entire calorie count for today as well as half my calorie count for tomorrow. As for fat intake, my one meal was more than two and a half days’ worth. Yes, I’m screwed. But there’s hope! To burn off my holiday meal, I could walk for 21 hours, or jog for 7 hours and 15 minutes, or swim 5 and a half hours, or cycle for 9 hours and 45 minutes, but we all know I’m just going to watch TV, hold my belly, and maybe sneak one more slice of pie before bed. Good luck this holiday season! We’re all going to need it! ∆

Let’s make a meal! APPETIZERS One cheese ball (2 Tbsp) with nuts: Mixed nuts (1/4 cup)

FAT CALORIES IN GRAMS

246 204

20 35

MAIN DISH Turkey (4 oz.) Baked ham (4 oz.) Beef pot roast (4 oz.)

190 345 387

6 21 27

SIDES Cornbread square Biscuit 2” roll Crescent roll Stuffing 1 cup Gravy 1/2 cup Mashed potatoes 1 cup Green bean casserole 1 cup Glazed carrots 1 cup Cranberry sauce 1/4 cup Waldorf salad 1 cup

152 106 100 355 178 238 143 217 105 192

5 5 6 17 13 8 8 12 0 13

Glen Starkey is a New Times staff writer. Contact him at gstarkey@newtimesslo.com.

BeMerry

FRIDAY, DEC. 5 · 4-7PM

Enjoy an exciting evening featuring a variety of local vendors offering an array of unique holiday gifts.

Shop to the sound of live acoustic music and enjoy appetizers paired with a specialty wine flight, plus exclusive wine discounts!

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FAT CALORIES IN GRAMS

BEVERAGES Eggnog w/ alcohol 1 cup Eggnog w/o alcohol 1 cup Wine 7 oz. Beer 12 oz. Apple cider 1 cup DESSERTS Cheesecake (1/12 of 9” cake) Pumpkin pie (1/8 of 9” pie) Apple pie (1/8 of 9” pie) Pecan pie (1/8 of 9” pie) Ice cream 1 cup EXTRAS Butter 1 Tbsp Whipped cream 2 Tbsp

439 342 142 148 117

19 19 0 0 0

412

323

356

456 267

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102 103

11 11

Holiday Guide 2014

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30 30

Holiday Guide 2014

Season’s eating

BON APPETIT Swedish meatballs and Yule log cakes are just a few of the delicious, traditional treats eaten in other countries.

PHOTO BY TOM FALCONER

With the holidays just around the corner, spice up your meal with some international foods

h, Christmas: a magical time of year, with a slightly contradictory mix of rampant consumerism, family bonding (or drama, depending on how you look at it), and stop-motion animated TV specials about flying reindeer; a truly glorious season filled with all sorts of amazing sales and, of course, delicious food.

The traditional American Christmas dinner is fairly standard: a turkey, or some other deliciously roasted fowl, followed by stuffing, mashed potatoes, and other side dishes, ending with a mouth-watering array of sweet treats like pies and cookies. It’s certainly a delicious tradition, but just in case you feel like branching out this year, here are a few holiday foods from around the world.

SEASON'S EATING continued page 31

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Holiday Guide 2014 SEASON'S EATING from page 30

SWEDEN

Little did you know that Sweden has more to offer than pickled herring and an unintelligible puppet chef surrounded by a flock of chickens. Swedish meatballs, also known as köttbullar, are typically eaten as a side dish amid the smorgasbord of food. Made with ground chuck—the shoulder and neck area of a cow—and ground pork, and seasoned with salt, pepper, allspice, and nutmeg, these meatballs are very easy to make, and very delicious. Serve them smothered in gravy, with mashed potatoes, or, if you want to really get into the Swedish culture—eat them with pickled cucumbers or lingonberry jam. Or you can just do what I did and pop them down your gullet like Tic Tacs. Trust me: Your stomach will thank you. Or at least your guests will.

FRANCE

This dish is a little trickier to make and takes a while to prepare, but it’s well worth the extra effort. The French celebrate the holidays with a large, decadent feast called Le Réveillon de Noël. The sumptuous meal includes roast turkey or goose with chestnuts, oysters, foie gras (duck liver), venison, and cheese, and is topped off with a sponge

cake log called the Bûche de Noël, or Yule log. This delicious tradition can be traced back to long before medieval times. To celebrate the winter solstice, people would burn a cherry log throughout the night. At some point during this practice, the Bûche de Noël was born. The outside of the cake is slathered with chocolate icing, then sprinkled with confectioner’s sugar to give the appearance of a snow-covered log.

ITALY

Italy’s Christmas Eve meal is based entirely on fish. Yes, fish. The Festa dei Sette Peschi, or the Feast of the Seven Fishes, is a seven-course meal consisting of various seafood dishes from around the country. The tradition stems from the Roman Catholic custom of abstaining from eating meat or milk on specific holy days. If you’re feeling a little iffy about having such a large, fishy meal, then scale it back to a calamari salad. It’s fairly simple to make, and doesn’t require a huge amount of preparation time. However, I recommend buying squid sans tentacles, because it makes it a lot easier to cut into rings. ∆ Intern Adriana Catanzarite hates Tic Tacs but loves cake. Send her holiday greetings via Managing Editor Ashley Schwellenbach at aschwellenbach@newtimesslo.com.

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Holiday Guide 2014

YOUR CAL FIRE FIREFIGHTERS WANT YOU AND YOUR HOME TO BE SAFE THIS HOLIDAY SEASON PLEASE REMEMBER:

FIREPLACE SAFETY TIPS

· Have your chimney or wood stove inspected and cleaned annually by a certified chimney specialist. · Clear the area around the hearth of debris, decorations and flammable materials. · Never use flammable liquids to start a fire. · Build small fires that burn completely and produce less smoke. · Never burn cardboard boxes, trash or debris in your fireplace or wood stove. · When building a fire, place logs at the rear of the fireplace on an adequate supporting grate. · Never leave a fire in the fireplace unattended. Extinguish the fire before going to bed or leaving the house. Soak hot ashes in water and place them in a metal container outside your home. · Stack firewood outdoors at least 30 feet away from your home. · Keep the roof clear of leaves, pine needles and other debris. Remove branches hanging above the chimney, flues or vents. Cover the chimney with a mesh screen spark arrester.

DETECTOR TIPS

· Every family should develop a home fire escape plan and practice it at least twice a year with the entire household. · Parents should hold a fire drill at night so they can assess their children’s and other family members’ ability to awake and respond appropriately. · Test your smoke and carbon monoxide detectors at least once a month. · Never disable your detectors, even if you experience “nuisance” alarms while cooking, and replace the batteries in your detectors annually. · Carbon monoxide detectors should also be placed near gas heaters and attached garages. · Install detectors on every level of your home, outside sleeping areas and inside bedrooms. · Clean your detectors at least twice a year, using a vacuum cleaner to remove cobwebs and dust that can degrade the unit’s sensitivity.

CAL FIRE - Proudly Serving the Communities of San Luis Obispo County For more information, visit us at: www.calfireslo.org and www.fire.ca.gov

34 34

Holiday Guide 2014

Holiday spirit You could even say that this seasonal cocktail glows BY RYAN MILLER

rad Roberts is the man to visit if you want to talk holiday cocktails. At the Madonna Inn’s Silver Bar, beneath a wall of Bailey’s and Kahlua, Grand Marnier and Cointreau, Frangelico and Tanqueray, he’s given spirited nods to the season for a couple of years now by pouring

NOM NOM NOG

Former San Luis Obispo City Council member John Ewan serves up, I’m told, a mean eggnog each year. I asked him if he’d be willing to share his secret sauce with Holiday Guide readers, and after mulling it over (“I have shared the recipe a couple of times—when I could not attend the party, so had to ‘punt’—and sure enough they

hand-crafted Hurricanes during Mardi Gras and floating sugary, pastel treats into classy glasses for last Easter’s surprise hit, the Peeptini. The self-described “chief inebriologist” recently came up with a Christmastime cocktail he’ll likely be pouring at the Silver Bar once the weather outside gets frightful (or as frightful as it can get on the Central Coast).

screwed it up.”) he decided to open the vault and encourage anyone to take a look—and a taste. Here, in his words, is the centerpiece of his annual Christmas celebration known as Nog-A-Thon. As with any tradition that’s been shrouded in mystery, there’s more than a little mystique (and some guesswork) involved. Make of this, then, what you will:

“As Mark Twain said, ‘Too much of anything is bad. Too much whiskey is just enough!’ I do not use whiskey in my recipe. “But the liquor I do use is certainly ‘just enough.’ (Ed. note: He later said it was three cups rum, two cups brandy, and two quarts half-and-half) “Fresh nutmeg, that is the secret: a quick twist just as

If past holiday drink specials are any indication, Roberts’ newest invention—dubbed the Run, Run, Rudolph in honor of its bright-red cherry garnish that could guide Santa’s sleigh through the thickest fog—will be a popular choice. In the two weeks before Easter, he sold 1,000 glasses of the aforementioned Peeptini, which was simply whipped

the cup is served to our guest, with a well-honed wrist action on the handle of a very good nutmeg grinder, purchased just for this event. Yep, now you know a secret. “First thing, after you have separated the one dozen egg yolks from their whites, beat the yolks forever, until they become a creamy color. Patience, you must have patience.

cream vodka and a splash of grenadine for color, topped with a marshmallow chick. This guy knows how to distill the essence of a season and serve it neat, up, or on the rocks. In the spirit of giving, Roberts also decided to reveal the Run, Run Rudolph recipe to the masses for home consumption via this Holiday Guide. In fact, he came up with the drink during his morning shower specifically to share for this story. He aimed to combine flavors and smells that evoke childhood memories— or even simply impressions—of Christmas seasons past. After a brief mental foray into a completely different alcohol base (you’ll just have to imagine the Run, Rudolph, Rum that might have been), he decided on vodka. The Run, Run Rudolph is a holly, jolly variation on an existing drink already on the menu: the Pick and COCKTAILS continued page 36

“Then add the pound of confectioners sugar—slowly, or it will go all over. Again, beat until creamy. Next about half of the total alcohol goes in. Let this rest for several hours to allow the eggs to ‘cook’ and lose that eggy taste. “Next, the half-and-half and the rest of the alcohol. Refrigerate till serving time. I always have a beer before

the guests arrive, to mellow out for the long evening of serving ‘the NOG.’ “Now, beat the whites till they are stiff, then fold into the nog, just as the guests arrive. Ladle from the silver nog bowl into a pressed glass cup, twist a bit of nutmeg on top, and serve. “Allow no more than three servings per guest. “Merry Christmas!” ∆

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36 36

Holiday Guide 2014

COCKTAILS from page 34

Shovel. This Christmas cocktail boasts some whimsical touches and can be made as presented or tweaked to include what’s on hand in your liquor cabinet (or exclude what’s not). You can find the recipe in its own box on this page, but here are a few pointers/tips for anyone making this drink at home: • Almond cookies are the bakedgood of choice for the rim, but any sort of sweet, buttery crumbs will do. • Ginger beer is a go-to mixer these days, considering the surge in popularity of the vodka-based Moscow Mule. (“I drink Dublin Donkeys,” Roberts said, “which is made with Jameson.”) Ginger ale can also work, but Roberts prefers the beer for its stronger flavor. • This drink can also be made hot by (obviously) foregoing the ice and gently warming the liqueurs. Keep the burner at low-medium, and stir it well. Roberts said you could add apple juice, or even tea. “You could almost make a hot toddy kind of thing,” he mused. Hot toddies are, in fact, a favorite of his. Roberts admitted that his drinks of choice are “cold-weather whiskey” and red wine, with more emphasis on the latter. But back to the cocktail of the hour: As presented, the Run, Run, Rudolph looks like it might be too

sweet—a parallel to some of the excessive sentimentality that drips saccharine all over the season—but the combination of flavors works to balance it all out, with a very slight almond nuttiness/bitterness cutting the sugar and a bit of heat from the ginger kicking it to another level The drink also subtly changes as the drinker gets closer to the bottom, since the soaking cinnamon stick slowly permeates the cocktail with its distinct aroma and taste. Considering the vodka, moonshine, and amaretto, this cocktail packs a bit of a punch, so be sure to stop drinking before you get a very shiny nose of your own—and if you do drink, make sure you find someone else to guide your sleigh that night. ∆

CALENDAR GUY Brad Roberts at the Madonna Inn’s Silver Bar frequently mixes up cocktails to celebrate the season, from spiced cider last Christmas to Mother’s Day specials to Mardi Gras Hurricanes.

Executive Editor Ryan Miller wonders what will be on the menu for Arbor Day. Send comments to rmiller@newtimesslo.com. PHOTO BY RYAN MILLER

The Run, Run Rudolph created by Brad Roberts of the Madonna Inn’s Silver Bar Ingredients: simple syrup almond cookie ice

Midnight Moon Apple Pie moonshine vanilla vodka (Three Olives or any other high-quality brand) Amaretto Disaronno ginger beer cinnamon stick Maraschino cherry 1) Pour a little simple syrup onto a small plate. Crush up the almond cookie onto another. Rim your glass by setting it upside-down in the

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syrup, then the cookie crumbs, and give it a twist or two. Aim for an even coating of crumbs all around the rim. 2) Fill the glass with ice. 3) Shake together 1 1/2 oz. Midnight Moon Apple Pie moonshine and 1 oz. vanilla vodka with ice. Strain into glass. 4) Top with ginger beer. 5) Add 1/4 to 1/2 oz. of amaretto. 6) Garnish with a Maraschino cherry stuck on a cinnamon stick.

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Holiday Guide 2014 Extended Education

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38 38

SERVERS-R-US Tom Tatton (left) and Mike McSpadden of the Trinity Methodist Church in Los Osos serve up their casseroles with a smile for The People’s Kitchen of SLO.

Don’t forget about those in need during the holiday season (and year-round too!) BY RHYS HEYDEN

hen you think of typical, Norman Rockwell-style holidays, images come to mind of rosycheeked, merry families gathered en masse around a table heaving with festive food. Some of us are lucky enough to have friends and/or families (extended or nuclear) whom we

can count on to congregate around the holiday season—sharing in friendship, festivities, and, well, food. For many people in San Luis Obispo County, however, the holiday season isn’t quite so picturesque. For the roughly 20 years that Mary Parker, president of the board at The People’s Kitchen of San Luis CHARITIES continued page 40

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Holiday hunger

Holiday Guide 2014

40 40

Holiday Guide 2014

CHARITIES from page 38

Obispo, has been coordinating a daily hot noon meal, she’s seen and gotten to know many of the recipients. “Sometimes, the holidays are very difficult for people who might struggle with depression or not know where their next meal is coming from,” Parker said. “To feed those people is really the right and moral thing to do, especially in this phenomenally rich country.” Parker and the SLO People’s Kitchen are one of the many organizations in SLO County tackling the pervasive problem of hunger. Parker and her compatriots say the need for food and volunteers to serve it is constant year-round. “There’s lots of debate about the homeless population, but there’s no debate about food,” Parker said. “Everybody deserves a meal, and that’s what we do.” On a busy Thursday in September, Parker showed a New Times reporter and photographer around the kitchen during mealtime. Through various partnerships, the SLO People’s Kitchen operates out of the Prado Day Center, on the outskirts of SLO. Parker’s schedule for the month showed anywhere between 56 and 137 people taking part in the meal on any given day. According to Parker, the food and volunteer hours are provided by any one of 42 different

organizations. On this particular day, roughly 10 people from the Trinity Methodist Church of Los Osos were dishing up homemade grub. “We do this once a month as a church, and we love it,” said volunteer Tom Tatton, taking a whiff of a nearby casserole. “That smells great!” “The people we’re serving really appreciate the food, and they’re always thankful,” added volunteer Mike McSpadden. “We enjoy it.” All types of people eagerly stood in the line for pasta salad, bread, Jell-O, coleslaw, spaghetti, and various casseroles, snaking all the way out the door of the dining room and back onto the street. Standing off to the side, Parker said that the large amount of people in line doesn’t surprise her at all. “We get inundated with people,” she said. “We generally get lots of good community support during the holidays, but our challenge is to sustain that year-round.” Parker said the SLO People’s Kitchen has a few holiday traditions—Thanksgiving-themed Creole food from Bon Temps Creole Café on turkey day, and a Christmas Day meal served exclusively by local members of the Jewish community. CHARITIES continued page 41

PHOTO BY TOM FALCONER

JOLLY JELL-O Christmas-colored Jell-O was the special dessert of choice—even in September—for the Trinity Methodist Church team.

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Holiday Guide 2014

A selected list of Central Coast food charities FOOD BANK COALITION OF SLO COUNTY

slofoodbank.org – 238-4664 (Paso Robles) or 481-4652 (Oceano)

THE PEOPLE’S KITCHEN OF SLO

slopeopleskitchen.org – 544-8047 (SLO)

THE PRADO DAY CENTER

pradodaycenter.org – 786-0617 (SLO)

EL CAMINO HOMELESS ORGANIZATION

echoshelter.net — 462-3663 (Atascadero)

One-Day Thanksgiving Camp – November 26th Holiday Camp – December 22, 23 & 26 and December 29, 30 & January 2

FIVE CITIES HOMELESS COALITION

TY-THREE EN W

•T

atascaderoloaves.org loavesandfishespaso.org — 461-1504 (Atascadero) or 238-4742 (Paso Robles)

23 2014

Gymnastics Cheer Acrobatics Tumble & Trampoline Super Camps

5chc.org – 574-1638 (Grover Beach)

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THE SOUTH COUNTY PEOPLE’S KITCHEN

489-3254 489-9046 (South County)

Fitness!

FOOD BANK OF SANTA BARBARA COUNTY

foodbanksbc.org— 937-3422 (Santa Maria)

805 549-8408

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LOAVES AND FISHES

ARS YE

•

capslo.org — 544-4355 (SLO)

ESS • S

T h e h o l idays a re c o m i n g !

CAPSLO OF SLO COUNTY

S IN

Staff Writer Rhys Heyden can be reached at

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LEND A HAND (AND A LADLE)

Another major food charity in the county—the Food Bank Coalition of SLO County—also tries to do something special for the holiday season. “We try to provide a special entrée for Thanksgiving and Christmas for meals we give away to our partners,” said CEO Carl Hansen. “The demand is definitely higher for us in terms of food we distribute during the holiday season.” Hansen said the Food Bank Coalition provides about 6 million pounds of food every year to the community through more than 200 partner agencies in the county as well as the coalition’s own direct food services. “People are usually more inclined to give more donations, do more fundraisers, and conduct food drives during the holiday season, so we’d like to see that kept up,” Hansen said. “That time of year is also when we stock up for the next year, so it’s vital for us as well.” Hansen and Parker both said that volunteers and donations are always welcome. “It’s our tagline, but I really believe it,” Hansen said. “Together, we can build a healthier community.” ∆

CHARITIES from page 40

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Holiday Guide 2014

Santa Claus

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We’re Collecting Teen & Pre-Teen Clothing, & New Toys For All Ages Saturdays During Morro Bay’s Farmer’s Market December 6, 13, & 20 · 2-5pm All donations go to the San Luis Obispo County Womanade projects with teen clothing donated to the Pirate’s Closet. Sponsored by members of the Morro Bay Merchant’s Association, a Non-Proﬁt venture. Celebrating the City of Morro Bay’s 50th Year Anniversary in 2014!

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Come See San ta Claus fo r a Treat!

Holiday Guide 2014

45 45

Holiday Guide 2014

New Year’s eats

PHOTO BY TOM FALCONER, MARZIPAN PIG BY DORA MOUNTAIN

If traditional New Year’s fare leaves you bored, consider going international BY TREVER DIAS

am on Easter, candy on Halloween, turkey on Thanksgiving, but what do you eat on New Year’s Eve? Here in the states we don’t really have a national New Year’s food tradition, but in other countries it’s celebrated with a variety of culinary customs that range from the mundane to the idiosyncratic. Here are some of the more interesting international food-related traditions for ringing in the new year. Marzipig As a sign of good luck, Germans eat tiny pigs made of marzipan on New

Year’s Eve. Marzipan is a paste made from almonds and sugar or honey. You can ﬁnd marzipan in the baking aisle at the grocery store, or you can order it in a variety of colors from the San Luis Obispo-based almond and almond paste company, Mandelin Inc. Marzipan can be a little sweet and monotonous on its own, so if you decide to make some of these you may want to drown them in chocolate, or put them on top of a cake. From a box Dating back to the Heian Period (794-1185), Japan celebrates New Year’s HOLIDAY EATS continued page 45

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Holiday Guide 2014

46 46 HOLIDAY EATS from page 46

with a variety of symbolic foods known as osechi. Served in boxes known as jŪbako, which are similar to bento boxes, osechi includes foods like black beans, which symbolize hard work; herring roe, which symbolize the blessing of children; and chestnuts stewed with sugar, which symbolize wealth. Bread dough Vasilopita, a sweet bread with a coin baked inside, is traditionally eaten on New Year’s Day in Greece. As the story goes, the custom can be linked back to St. Basil, who wanted to give money to the poor while maintaining their RELEASE THE KRANSEKAGE

dignity, so he distributed gold coins baked inside the sweetened bread.

THE TWELVE GRAPES OF NEW YEAR’S

The twelve grapes of New Year’s Spaniards eat 12 grapes at midnight on New Year’s, one for each strike of the clock. Considered to be a token of good luck, the practice began as a way for grape growers to sell surplus produce and was established as a tradition in 1909. The tradition eventually spread and became a part of New Year’s Eve celebrations in other places such as Portugal, the Phillipines, and a number of Latin American countries. Release the kransekage In Denmark, a cake known as a kransekage is often eaten on holidays and special occasions, including New Year’s Eve. A kransekage consists of a series of wreath-shaped cakes made from almonds, which are stacked on top of each other from largest to smallest, and are sometimes decorated with flags and other ornaments. You can order a kransekage from Olsen’s Danish Village Bakery in Solvang, starting at $150. If you want a more economical version, you could also just pile up a bunch of donuts and call it a year. ∆ Calendar Editor Trever Dias, who is more concerned about what he will be drinking on New Year’s, can be reached at tdias@newtimesslo.com.

PHOTO COURTESY OF OLSEN’S DANISH VILLAGE BAKERY

~ PLUS ~

Late Night Holiday Comedy!

PHOTO BY TOM FALCONER

Holiday Happenings in Downtown Paso!!

Holiday Craft & Bazaar

Downtown City Park Friday, November 28 · 10am-4pm

featuring

Kevin Harris directed by

Suzy Newman

december

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Fri/Sat @ 9:45 pm Sun @ 7:00 pm Thu 12/18 @ 9:45 pm

FREE Admission · Hand-Made Crafts & Holiday Gift Items

28thAnnual Downtown Holiday Lighting Ceremony City Park Bandstand · Friday, November 28 · 5:30pm

Lighting Ceremony with Mrs. Claus — Meet at City Park bandstand, wear warm clothing. Refreshments, Speeches, Candlelight Community Caroling! Sponsored by Rabobank

53rd Christmas Light Parade

Entry deadline: November 25 · Saturday, December 6 · 7pm

Theme: “Celebrating 125 Years in Downtown”—Santa Arrives! Cash Awards! Sponsored by Wells Fargo Bank & H & R Block

29th Vine Street Victorian Showcase Saturday, December 13 · 6pm-9pm

Stroll down historic Vine Street between 8th & 21st Streets. Scrooge, dancers, carolers, bands, entertainment, refreshments, snow, & lights! Sponsored by Main Street Association, El Paso de Robles Historical Society, & City of Paso Robles

24th Annual Victorian Teddy Bear Tea

Saturday, December 20 · 2pm-4pm ALL SeAtS $20 sponsored by

Rosh Wright Gregg & Rob Wolff

Have Tea with your Teddy Bear at Paso Robles Park Ballroom. Entertainment, Santa, Snow Queen, Music. Limited seating – tickets from Main Street office, available December 1st. Sponsored by Wells Fargo Bank

805-238-4103 • pasoroblesdowntown.org

Holiday Guide 2014 The City’s

BOARdS And COmmiSSiOnS ARe ACCePting APPLiCAtiOnS

for the following voluntary positions: Administrative Review Board Architectural Review Commission Bicycle Advisory Committee Construction Board of Appeals Cultural Heritage Committee Housing Authority Human Relations Commission Jack House Committee Mass Transportation Committee Parks and Recreation Commission Personnel Board Planning Commission Promotional Coordinating Committee Revenue Enhancement Oversight Commission Tourism Business Improvement District Board Tree Committee Applications are available at the City Clerk’s Website:

slocity.org/cityclerk

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City Clerk’s Office (Room 4, City Hall) 990 Palm Street, San Luis Obispo, CA 93401

For 2015 appointments, return completed applications by January 23, 2015, before 5pm, to the Office of the City Clerk

For more information call: (805) 781 - 7100

Come Share the Old Fashioned Christmas Magic of the

Halcyon Store Open House Wednesday, Dec 3rd 6pm - 8pm

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Holiday Guide 2014

Hot dates

events calendar for the entire holiday season

PHOTO COURTESY OF WOODS HUMANE SOCIETY

sat.specialevents Santa paws

If you’re amused at the sight of your kids breaking down in tears after you force them to sit on a strange, bearded man’s lap, then you’re in luck. Now you can push Santa on your pets for your own entertainment as well. On Dec. 6, from noon to 4 p.m., Woods Humane Society in SLO will host its annual Holiday Open House, where attendees can bring their pets to pose for a portrait with the Big Man. The event will also feature real snow, feline art, holiday treats, and more. This is Woods’ largest in-kind donation drive, so please check out their holiday wish list at woodshumane.org and bring an in-kind donation. Woods Humane Society is at 875 Oklahoma Ave. —Trever Dias PHOTO COURTESY OF LENNY JONES

thurs.specialevents

Turkey of the sea

Do some preemptive exercising before your Thanksgiving dinner at the third annual South County at the Beach Turkey Trot, held Thanksgiving morning (Nov. 27), at 8:30 a.m., on the south side of the Pismo Beach pier. The event will be held in memory of Christine Allen of SLO, who was an avid volunteer for the San Luis Obispo County Food Bank Coalition. An entry fee of $1 to benefit the Food Bank will be collected, and further donations are welcomed. Participants can choose a 1-mile, 5K, or 10K run or walk. For more info, visit southcountyturkeytrot.com. —T.D. PHOTO COURTESY OF MADONNA INN

wed.specialevents The inn crowd

Celebrate the New Year with the right crowd at Madonna Inn’s New Year’s Eve Celebration, featuring a prix fixe menu, a complimentary glass of champagne, party favors, dancing, and a balloon drop. Tickets are $125 for adults, $75 for children, and there is no charge for kids age 2 and under. To make a reservation, call 543-3000. Visit madonnainn.com for details. —T.D.

Holiday Guide 2014

An Open Door For 41 Years Our heartfelt thanks for your friendship and the gift of your support - Linna, Sherri, Joanne & Linda

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Holiday Guide 2014

Special Events THANKSGIVING EVENTS

VEGAN FALL FEAST Celebrate a turkey-free Thanksgiving. Dinner will be vegan traditional with Tofurky, Field Roast and all trimmings. BYOB ok. RSVP by Nov. 8. Children under 5 free. Nov. 22. 3:30-5:30pm, SLO Botanical Garden, 3450 Dairy Creek Rd., San Luis Obispo., $20 adults; $10 ages 6-16. More info: 748-7733, erikauhirsch@sbcglobal.net, fallfeast2014.bpt.me. TURKEY TROT Calling all runners, joggers and walkers. The 7th Annual Templeton Turkey Trot Family Fun Run will be held on Nov. 22. Enjoy a 5k/10k or 1 mile course. 8am, Templeton Recreation, 206 5th St. , Templeton. $40. More info: 434-4909, kzink@templetoncsd.org. THE CITY OF SANTA MARIA presents the 18th annual Turkey Trot 5K and Kids 1-Mile Fun Run event on Nov. 22 beginning at 9 a.m., Hagerman Sports Complex, 3300 Skyway Drive, Santa Maria. $25. More info: 925-0951, Ext. 260, dsmitherman@ci.santa-maria.ca.us, cityofsantamaria.org. GRATEFUL FOR BLESSINGS, MINDFUL OF NEEDS SLO Ministerial Association invites you to an Interfaith Thanksgiving Celebration. Bring items for the Food Bank; an offering collected for local charities. Childcare provided. Nov. 23. 2pm, SLO United Methodist Church, 1515 Fredericks St., San Luis Obispo. Free. More info: 927-1887, abrovar@rain.org. THE CITY OF SANTA MARIA RECREATION AND PARKS DEPARTMENT offers a Thanksgiving Reception event for people aged 50 and older on Nov. 25 at 11 a.m., Elwin Mussell Senior Center, 510 E. Park Ave., Santa Maria. More info: 925-0951, Ext. 207, dsmitherman@ cityofsantamaria.org, cityofsantamaria.org. BLACK FRIDAY SPECIALS Get your shopping done for the holidays with gift-boxed specials, package deals, wine, gourmet items, books, ornaments and more. Nov. 28. 10-5pm, Robert Hall Winery, 3443 Mill Rd., Paso Robles. More info: 239-1616, info@roberthallwinery. com, roberthallwinery.com. RUBY’S FUCHSIA FRIDAY & SATRUDAY AFTER THANKSGIVING SPECIALS Nov. 28 through 29. Everything will be 10 percent off, with special tables up to 50 percent off. There will also be hot tea, comfy couches, and readers and healers available to help you de-stress. Ruby Dragon, 875 Main St. Ste. C, Morro Bay. More info: 772-1100, rubydragon.info.

PARADES

CHRISTMAS CONCERT, PARADE, & MOVIE Grace

Bible Church provides a 50 voice Christmas music choir at 3:30pm. The parade is followed by a tree lighting and Harvest Church Nativity. At 6:30pm, there will be a free showing of It’s A Wonderful Life. Nov. 30. 5pm, Traffic Way and Branch St., Arroyo Grande. More info: 4744068, agchristmasparade.com. SANTA’S DOGGIE PARADE Avila Beach’s annual Santa’s Doggie Parade happens on Nov. 30. We had 100 dogs last year. Fun for all ages! Pre-registration required. 11:30am-12:30pm, Front Street Promenade, 380 Front St., Avila Beach. Free. More info: 627-1997, avilabeachcc@gmail.com, avilawinterholiday.com. 39TH ANNUAL HOLIDAY PARADE Parade includes nearly 100 bright floats, music, marching bands, animal groups, and classic carolers. Parade watchers are encouraged to come early and set up their blankets and chairs for prime viewing spots. Dec. 5. 7pm, Higuera St., San Luis Obispo. Free. More info: 541-0286. 53RD ANNUAL CHRISTMAS LIGHT PARADE Theme: Celebrating 125 years in Downtown. Dec. 6. 7pm, Downtown Paso Robles, 12th & Spring Sts., Paso Robles. Free. More info: 238-4103, info@ pasoroblesdowntown.org, pasoroblesdowntown.org. LIGHTED BOAT PARADE Decorated boats of all sizes will cruise the harbor. Christmas music will be performed by the White Caps at the North T-pier. Dec. 6. 6-8pm, Morro Bay Harbor, Morro Bay. Free. More info: 225-1633, morrobay.org. 48TH ANNUAL HOLIDAY PARADE The 48th Annual South County Holiday Parade is seeking entries and volunteers! One new, unwrapped toy is the entry fee to be a part of this family friendly holiday event! Advertise your business, social group or non-profit organization! Dec. 6. 10am, Grover Beach Parks & Recreation, 154 S. 8th St., Grover Beach. One new toy. More info: 4734580, nodonnell@grover.org, grover.org. JULEFEST PARADE See the seasonal fun in Solvang Dec. 6. 11am. Other Julefest events include a Dec. 13-14 wine walk, a live Nativity pageant at Festival Theater at 5 and 7pm Dec. 13, and a Christmas tree burn Jan. 9 at Old Mission Santa Inés. Info: solvangusa.com.

FAIRS

SANTA’S WORKSHOP FINE ART & CRAFT FAIRE Vendors and volunteers are being sought for this annual handmade/homemade only craft faire. Held immediately following the 48th Annual South County Holiday Parade. Applications at www.grover.org. Dec. 6. 10am-4pm, Ramona Garden Park, 993 Ramona Ave., Grover Beach. Free. More info: 473-4580, nodonnell@grover.org, grover.org.

SANTAS

SANTA’S HOUSE Every child that visits Santa will receive a free candy cane, toy, and coloring book. Nov. 28 through Dec. 24. Times vary, Mission Plaza, Chorro and Monterey St., San Luis Obispo. $5 for a picture with own camera; $7.50 for a souvenir framed photo; $11 to take own photo and souvenir framed photo. More info: 541-0286, downtownslo.com. SANTA MARIA TOWN CENTER welcomes Santa Claus at various times Nov. 28-Dec. 24. Photo packages start at $15. 371 Town Center East, Santa Maria. Info: 922-7931.

NEW YEAR’S EVENTS

NEW YEAR’S EVE CELEBRATION Enjoy dancing, live music, and spectacular dining! Features a prix fixe menu, complimentary glass of champagne, party favors, and a midnight balloon drop. Children 2 and under get in free. Dec. 31. 5pm-Midnight, Madonna Inn, 100 Madonna Rd., San Luis Obispo. $125 adults; $75 children. More info: 543-3000, madonnainn.com. NEW YEAR’S EVE IN NEW ORLEANS Enjoy wine and appetizers in the cavern, a New Orleans Second Line procession to dinner, a three course meal. Live music by Hot Club of SLO Band. Dance to live music or crash the DJ Party. Dec. 31. 7pm-12:30am, Robert Hall Winery, 3443 Mill Rd., Paso Robles. $160; $130/club. More info: 239-1616 ext. 19, events@roberthallwinery. com, roberthallwinery.com. THE CITY OF SANTA MARIA RECREATION AND PARKS DEPARTMENT offers a Noon Year Party for locals ages 50 and older on Dec. 31 at 11 a.m., Elwin Mussell Senior Center, 510 E. Park Ave., Santa Maria. More info: 925-0951, Ext. 984, dsmitherman@ cityofsantamaria.org, cityofsantamaria.org.

HOLIDAY EVENTS

HOLIDAY OPEN HOUSE Enjoy decorations, train models, exhibits, a gift shop, and a 1926 Pullman car, or just wave at passing trains. Dec. 13. 10am-4pm, SLO Railroad Museum, 1940 Santa Barbara St., San Luis Obispo. $3 and under. More info: 548-1894, media@slorrm.com. HOLIDAY OPEN HOUSE Enjoy Christmas music in the air, sweet treats, unique gift packages and wine bundles. Ask about our case specials. Dec. 13.

What Goes Better with the Holidays than Chocolate?

HOLIDAY CRAFT FAIRE Bring your shopping list to the annual Friends of the Santa Margarita Library Holiday Craft Faire. More than 20 artists/crafters, book and bake sales, raffle, silent auction, food and drinks. Nov. 22. 9am-3pm, Santa Margarita Community Hall, 22501 1 St. , Santa Margarita. Free. More info: 305-7012, olpupi@yahoo.com.

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EVENTS continued page 53

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10 to 5pm, Robert Hall Winery, 3443 Mill Rd., Paso Robles. More info: 239-1616 ext. 24, marketing@ roberthallwinery.com, roberthallwinery.com. REINDEER RUN 5K RUN/WALK Dec. 6. Starts at 8am; registration at 7am, Mitchell Park, 1400 Osos St., San Luis Obispo. $10 for adults, $5 for kids. More info: 781-7067. 9TH ANNUAL HOLIDAY OPEN HOUSE Special discount during open house includes 20 percent of all items except consignment. Proceeds from every purchase are used to support mental health services in San Luis Obispo and Santa Barbara counties. Nov. 21 and 22. Friday 2-5:30pm; Saturday 10am-5:30pm, Growing Grounds Downtown, 956 Chorro St., San Luis Obispo. More info: 544-4967, growinggroundsfarm.org. ENTERTAINMENT DINNER CRUISE Cruise on Papagallo II 72’ luxury yacht. Dinner prepared by Chef Len of the Culinary Institute of America. From SF Bay, singer Kaye Roze Trio performing variety jazz standards, pop, R&B, and Latin tunes. Nov. 22. 5:45pm, Papagallo II Yacht, 1181 Embarcadero, Morro Bay. $67 per person. More info: 771-9916, info@onboardnauticalevents.com, onboardnauticalevents.com. HOLIDAY CRAFT AND GIFT SHOW Nov. 23. Annual Christmas craft show hosted by the Carrisa Plains Women’s Club. Includes raffles, door prizes, lunch and dessert booths, handmade crafts and speciatly gifts. 10am-4pm, Carrisa PLains Heritage Association Community Center, 10750 Carrisa Hwy. 58, Santa Margarita. Free. More info: 459-9838. 28TH ANNUAL DOWNTOWN LIGHTING CEREMONY Join Santa’s elves and Mrs. Claus as they make sure downtown Paso Robles is ready for Christmas. Candlelight carling, refreshments. Tree lighting. Nov. 28. 5:30 to 7:30pm, Downtown City Park, 12th & Spring Sts., Paso Robles. Free. More info: 238-4103, info@pasoroblesdowntown.org, pasoroblesdowntown.org. HOLIDAY CRAFT BAZAAR Features arts, crafts, and handmade goods from local purveyors. Find a special gift, see local art, and more! Nov. 28. 10am-4pm, Downtown City Park, 12th & Spring Sts., Paso Robles. Free. More info: 238-4103, pasoroblesdowntown.org. CENTRAL COAST CRAFT FAIR AND BOUTIQUE Nov. 28-29. Over 130 vendors, door prizes given away every half hour. Fri: 10am-5pm; Sat: 9am-4pm, Veterans Memorial Building, 801 Grand Ave., San Luis Obispo. Free. More info: 466-0191, info@californiacraftshow.com.

225 E. Main Street, Santa Maria 805-928-4108 | fischersjewelry.com

Holiday Guide 2014

St. Patrick’s Catholic Church Regular Mass Schedule

English Saturday: 5pm Sunday: 7:30am, 9am, 10:30am & 6pm Daily Mass in the Chapel: Mon., Wed., Thurs., & Fri.: 7am Tues. 5:30pm

Español Sábado: 7pm Domingo: 12:15pm Martes: 7:30am (capilla) Jueves: 6:30pm (capilla)

Feast Days

Immaculate Conception Monday, Dec. 8: 9am and 5pm (English) and 7pm (Spanish) Our Lady of Guadalupe Friday Dec. 12: 4am Mañanitas/5am Misa en Español 6:30pm Rosario y Misa en Español

Communal Reconciliation Service

Monday, December 1 at 7pm (English and Spanish) Regular confession times on Saturdays at 3:30pm (English) and 5:30 (Spanish)

Christmas Eve/Christmas Day Wednesday, Dec. 24 Christmas Eve:

Thursday, Dec. 25 Christmas Day:

4pm Church (Cantor/piano) 4pm Hall (Cantor/piano) 6pm Church (Youth Band) 7:30pm Iglesia (Coro Hispano) 9:30pm Church (Adult Choir) 7:30am (Cantor/piano) 10:30am (Cantor/piano) 12:15pm Misa en Español (Coro Hispano)

New Year’s Eve/Day

Wednesday, December 31: 7am and 5pm (English) and 7pm (Spanish) Thursday, January 1: 9am (English) and 7pm (Spanish) This is a Holy Day of obligation January 4: Epiphany of the Lord: regular weekend schedule

CONTACT INFO • 805-489-2680 • 501 Fair Oaks Ave., Arroyo Grande CA Email: info@stpatsag.org website: www.stpatsag.org

Happy Thanksgiving & Merry Christmas PRE-ORDER FOR THE HOLIDAYS

Thank You for Your Support BUTCHER SHOP HOURS:

Tuesday through Saturday: 9:30am to 6pm Monday: 9:30am to 5pm

DELI HOURS:

Tuesday through Saturday: 10am to 5pm Monday: 10am to 4pm

120 East Branch Street, Arroyo Grande · 805.489.2693

In the Village. 101 S. Exit Grand Ave, Turn Left. We’re on the right side.

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Holiday Guide 2014 EVENTS from page 51

CHRISTMAS AT THE CASTLE The main house and guest houses are decorated with a 1920s and 30s theme. There will be Grand Rooms tours, and Evening tours. Nov. 29 through Dec. 31. Times vary, Hearst Castle, 750 Hearst Castle Rd. , San Simeon. More info: (800) 444-4445, hearstcastle.org. CLAIBORNE AND CHURCHILL HOLIDAY MARKET AND OPEN HOUSE Dec. 4. 5-8pm, Claiborne & Churchill WInery, 2649 Carpenter Canyon Rd., San Luis Obispo. Free. More info: 544-4066. CASA’S VOICES FOR CHILDREN HOLIDAY CELEBRATION LUNCHEON CASA invites you to celebrate the holiday season and give a child a voice. You will share in the holiday spirit and enjoy delectable dining, enchanting entertainment & a “Jewelry with a Past” Sale. Dec. 4. 11:30am-1pm, Madonna Inn, 100 Madonna Rd., San Luis Obispo. $50 . More info: 5416542, chaile@slocasa.org, slocasa.org. HOLIDAY BOUTIQUE Six crafters join together to offer quality gift items: jewelry, photographs, original art, hand sewn items, purses and yummy home baked goods. Discounted items Friday evening. Dec. 5 and 6. Friday 5-8pm; Saturday 9am-4pm, Holiday Boutique, 9895 Santa Clara Rd., Atascadero. Free. More info: 4663775, kclanin@sbcglobal.net. ANNUAL HOLIDAY LIGHTING CEREMONY Includes a great celebration, face-painting, hot chocolate, pictures with Santa, and a ribbon cutting ceremony for the City Hall fountain. Don’t miss this fun evening for the whole family! Dec. 5. 6-8:30pm, Sunken Gardens , 6505 El Camino Real, Atascadero. Free. More info: 461-5000, atascaderochamber.org. HOLIDAY HARMONY AND LIGHT UP Kids will have fun with fresh snow, a bounce house, pictures with Santa, crafts, and cookie decorating. Join Santa and carolers at 5:30pm before he makes his way to the tree lighting ceremony. Dec. 5. 5:30-8pm, Pismo Beach Pier, Pomeroy Ave., Pismo Beach. Free. More info: 773-7063, pismochamber.com. HOLIDAY IN THE TASTING ROOM Dec. 5. Enjoy wine tastings, snacks, and music. 4-7pm, Talley Vineyards, 3031 Lopez Dr., Arroyo Grande. More info: kelly@talleyvineyards.com. HOLIDAY OPEN HOUSE Dec. 5. 5:30-8:30pm, Halter Ranch Winery, 8910 Adelaida Rd., Pa. More info: 367-9977. ANNUAL OPEN HOUSE Attendees can bring their pets to pose for a picture with Santa Clause. Event includes real snow, feline art, shelter tours, and kids

holiday activities. Please see website for holiday wishlist, and bring an in-kind donation. Dec. 6. Noon-4pm, Woods Humane Society, 875 Oklahoma Ave., San Luis Obispo. More info: 543-9316, woodshumane.org. FESTIVAL OF TREES Free public bidding on decorated trees, followed by a reception and bidding on trees, and a bed and breakfast tour. Dec. 6. 10am-7:30pm, Vet’s Hall, 1000 Main St., Cambria. $45 for tour and reception; $25 for tour only. More info: 927-3624, info@cambriachamber.org. THE SANTA MARIA RECREATION AND PARKS DEPARTMENT and PLAY, Inc. present the annual Tree Lighting Ceremony on Dec. 6 from 5:15 to 6:30 p.m., City Hall, Cook Street and Broadway, Santa Maria. Free. More info: cityofsantamaria.org. ELEGANT CHRISTMAS IN THE VILLAGE Dec. 7. Featuring live music, luminaries that line the street, and store owners dressed for the season. 4-8pm, Arroyo Grande Village, Arroyo Grande. More info: 473-2250. CAYUCOS TREE LIGHTING Dec. 7. 5pm, Ocean and D St., Cayucos. More info: 995-1200. FAIR TRADE HOLIDAY GIFT EXTRAVAGANZA Holiday Food Fest and Gift Fair Dec. 7. 11am to 4pm, Congregation Beth David , 10180 Los Osos Valley Rd. , San Luis Obispo. Free. More info: 215-3178, jardinjunk@hotmail.com. DIVA NIGHT This annual evening of shopping, champagne tasting, and chocolate treats will feature 35 percent of all retail items, excluding packaged food and wine. The first 25 people in the door will receive a reusable “Diva Night” shopping bag filled with goodies. Dec. 9. 6 to 9pm, Apple Farm, 2015 Monterey St., San Luis Obispo. More info: 541-0369, applefarm.com. WINTER WONDERLAND Fresh snowslides, live music, dozens of food and craft vendors, Christmas characters, bounce houses, and pony rides! Dec. 12. 5-9pm, Sunken Gardens, 6505 El Camino Real, Atascadero. Free. More info: 305-3300. THE DUNES CENTER holds its annual Trees of the Season benefit raffle event on Dec. 12 from 6 to 8:30 p.m., The Dunes Center, 1065 Guadalupe St., Guadalupe. Free. More info: 343-2455, admin@dunescenter.org, dunescenter.org. ANNUAL HOLIDAY BAZAAR Get your holiday gifts and baking all in one stop. Dec. 12 and 13. Friday 4-6:30pm; Saturday 9am-1pm, St. Luke’s Episcopal Church, 5318 Palma Ave., Atascadero. Free. More info: 466-0379, office@stlukesatascadero.org. 28TH ANNUAL VICTORIAN CHRISTMAS SHOWCASE Stroll back in time and enjoy holiday caroling, entertainers, singers, snow, Scrooge, The Grinch, and beauifully decorated homes. Dec. 13. 6 to 9pm,

Vine St , Paso Robles. Free. More info: 238-4103, info@ pasoroblesdowntown.org, pasoroblesdowntown.org. HOLIDAY OPEN HOUSE Come spent the holidays at First Crush and enjoy wine and goodies! Dec. 13. 1 to 5pm, First Crush Winemaking, 2975 Limestone Way, Paso Robles. More info: 434-2772, becky@ firstcrushwinemaking.com. LIONS CHILDREN’S CHRISTMAS PROGRAM Holiday celebration for children that features fun with Santa, games, clowns, stockings, and more! Dec. 14. 11am-3pm, Vet’s Hall, 1000 Main St., Cambria. Free. More info: 927-9903, visitcambriaca.com. THE CITY OF SANTA MARIA RECREATION AND PARKS DEPARTMENT offers “Senior Lights, Sights, and Holiday Nights Tours” for locals ages 50 and older on Dec. 16 and 17 from 5:30 to 7:30 p.m., Elwin Mussell Senior Center, 510 E. Park Ave., Santa Maria. More info: 925-0951, Ext. 207, dsmitherman@ cityofsantamaria.org, cityofsantamaria.org. HANNUKAH DOWNTOWN Candle lighting, followed by a party, Dec. 16. 5pm, Mission Plaza, San Luis Obispo. More info: jccslo.com. HOLIDAY MAGIC Santa will be delivering presents to all the animals between 11am and 2pm. Also includes holiday crafts for children, and lots of hot chocolate! Dec. 20. 11am-2pm, Charles Paddock Zoo, 9305 Pismo Ave., Atascadero. $7 adults; $6 seniors; $5 children under 11. More info: 461-5080. CHRISTMAS SNOWBLAST 40 Tons of snow,three hundred foot sled runs, a Dickens village, free chili, 3 bounce houses, a Polar Express ride, Christmas carolers, a hay ride, living Nativity scene, FreePrizes, $200 grand prize. Dec. 21. 4-8pm, Solid Rock Christian Fellowship, 925 Bennett Way, Templeton. Free . More info: 4342616, contact@srcf.info, srcf.info.

Fundraisers

FALL FESTIVAL FUNDRAISER DINNER Captive Hearts Year-End Fundraiser Dinner. Nov. 22. 6pm, Pacific Christian Assembly of God, 207 Pilgrim Way, Arroyo Grande., $25; $200 for 8. More info: 489-3328, calebcody@sbcglobal.net. SEE’S CANDY FUNDRAISER The Kiwanis Club of Bay-Osos is selling See’s Candy for the holidays. All profits support children, local schools, scholarships, the Special Olympics, and The Tolosa Children’s Dental Center, to name a few. Don’t forget your friends & colleagues! Nov. 24 to Dec. 20. 9 am to 5 pm, Los Osos

Post Office, 1189 Los Osos Valley Rd., Los Osos. More info: 801-8793, gljaneway@yahoo.com, facebook.com/ pages/Kiwanis-Club-of-Bay-Osos/134105569974422. WREATH MAKING PARTY Enjoy a farm to house wreath making party. Gourmet s’mores, holiday music, and all the supplies for a fresh wreath. Free admission for the family with minimum 1 wreath purchase. Proceeds go to benefiting the San Luis Obispo Special Olympics. Dec. 6. 4-7pm, Jack Creek Farms, 5000 Highway 46 West, Templeton. $30. More info: 5446444, kshannon@sosc.org, sosc.org/sloc. TURKEY TROT Third Annual South County at the Beach Turkey Trot on Nov. 27. Proceeds go to the San Luis Obispo County Food Bank. Participants can choose a one-mile, 5k, or 10k run or walk. 8:30am, Pismo Beach Pier, Pomeroy Ave., Pismo Beach. $1. More info: southcountyturkeytrot.com. VOICES FOR CHILDREN A Holiday luncheon celebration, featuring Dave Hovde from KSBY, and a performance by children from Mission College Prep. Jewelry with a Past presale starting at 11am. Dec. 4. 11:30am-1:30pm, Madonna Inn, 100 Madonna Rd., San Luis Obispo. $60. More info: 541-6542, slocasa.org. HOLIDAY CAKE SALE Help support the monks of the Monastery of the Risen Christ in SLO and New Camaldoli Hermitage in Big Sur by purchasing their famous gourmet holiday fruitcakes, date-nut cakes, and “Holy Granola.” Dec. 4 to 19. All proceeds go directly to their operations. 6-9pm, SLO Famers Market, HIguera St., San Luis Obispo. More info: 544-1810, info@ hermiagebigsur.com, monasteryrisenchrist.com. PASO ROBLES LIBRARY HOLIDAY EXTRAVAGANZA Dec. 5. A fundraiser for the public library featuring gift sales, refreshments, and photos with Santa. 3-7pm, Paso Robles Public Library, 1000 Spring St., Paso Robles. Free. More info: 227-4232, publicitychair@pasofriends.org. THE ROSIE CHAVEZ MEMORIAL SCHOLARSHIP FUND will be holding a fundraising bakesale at Old Town Market during the Orcutt Christmas Parade on Dec. 13 from 11 a.m. to 1 p.m., Old Town Market, Old Orcutt. More info: 714-5337.

Stage

PCPA THEATERFEST presents its production of Christmas is Here Again showing Nov. 13 through Dec. EVENTS continued page 54

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Holiday Guide 2014

EVENTS from page 53

24 on Wednesdays through Sundays at 12:30 or 7 p.m., Marian Theatre, 800 S. College, Santa Maria. $29.50 to $39.50. More info: 922-8313, pcpa.org. THE HOLIDAY EXTRAVAGANZA This three-part evening opens with a one-act version of Charles Dickens’ A Christmas Carol, a fractured fairytale opera, and the Holiday Vaudeville Revue. Nov. 20 to Dec. 31. Times vary, The Great American Melodrama & Vaudeville, 1863 Front St., Oceano. More info: 489-2499, info@ americanmelodrama.com, americanmelodrama.com. A CHRISTMAS STORY Make A Christmas Story a part of your holiday celebration! Humorist Jean Shepherd’s memoir of growing up in the midwest in the 1940s follows 9-year-old Ralphie Parker in his quest to get a genuine Red Ryder BB gun for Christmas. Dec. 5 through 21. Thursdays, Fridays, and Saturdays 7pm; Saturdays and Sundays 2pm, SLO Little Theatre, 888 Morro St. , San Luis Obispo. More info: 786-2440, slolittletheatre.org. BABES IN TOYLAND Coastal Chamber Youth Ballet’s Babes In Toyland is a magical holiday ballet that is sure to delight the entire family. Come enjoy this wonderful Central Coast holiday tradition, now in its seventh year. Dec. 6 and 7. Friday 2pm and 7pm; Saturday 2pm , Clark Center, 487 Fair Oaks Ave., Arroyo Grande. $18 and up. More info: 4895648, office@coastalperformingartsfoundation.org, coastalperformingartsfoundation.org/. THE SANTALAND DIARIES A hilarious one-man show by David Sedaris, featuring Kevin Harris. Dec. 12 through 21. Fridays and Saturdays 9:45pm; Sundays 7pm, SLO Little Theatre, 888 Morro St., San Luis Obispo. $20. More info: 786-2440, slolittletheatre.org. ROTARY COMMUNITY CHRISTMAS & HOLIDAY SING-ALONG Attendees will be able to enjoy great regional music and dance groups, while also joining their family and friends in singing all of their favorite holiday songs. Net proceeds are donated to the music and arts programs of various South County schools. Dec. 21. 4pm, Clark Center of the Performing Arts, 487 Fair Oaks Ave., Arroyo Grande. $6 children and students; $12 adults. More info: 489-9444, clarkcenter.org.

NUTCRACKERS

ALLAN HANCOCK COLLEGE YOUTH DANCE presents its production of The Nutcracker on Dec. 20 at 7 p.m. and Dec. 21 at 2 p.m., Santa Maria High School Ethel Pope Auditorium, Santa Maria. $10, $7 for kids. More info: 9228313, crackley@hancockcollege.edu, hancockcollege.edu.

NUTCRACKER Action-filled production by Everybody Can DANCE and Santa Maria Civic Ballet for ages. Audience can meet characters after the show. Nov. 29 and Nov. 30. 7pm; 3pm, Clark Center for the Performing Arts, 487 Fair Oaks, Arroyo Grande. $20 adult; $15 child. More info: 489-9444, ryan@clarkcenter.org, clarkcenter.org. THE NUTCRACKER The Civic Ballet of SLO presents this classic holiday story. Dec. 13 and 14. Saturday 2pm and 7pm; Sunday 2pm, Performing Arts Center, 1 Grand Ave., San Luis Obispo. $18-$54. More info: 756–4849, office@civicballetofslo.org, pacslo.org.

Music

10TH ANNUAL HOLIDAY CONCERT Feauturing “The Messiah” by G. F. Händel, and traditional music of the season, and sing-along carols featuring The New World Baroque Orchestra Soloists, Community Choir, guest soloists under direction of Dr. John Warren and Paul Osborn. Nov. 30. 3pm, Trinity Lutheran Church, 940 Creston Rd., Paso Roles. $20 general; $35 premium. More info: 238-3575, office@nwbaroque.org. THE SANTA MARIA PHILHARMONIC SOCIETY presents a concert featuring the Yuletide Brass performing holiday favorites on Dec. 6 at 7:30 p.m., First United Methodist Church, 311 S. Broadway, Santa Maria. $30, $25 for seniors and military, $12 for students. More info: 925 0412, info@santamariaphilharmonic.org, santamariaphilharmonic.org. A CHRISTMAS CELEBRATION The University Singers, PolyPhonics, the Early Music Ensemble, and the Cal Poly Brass Ensemble present their annual performance of music for the holidays. Works by Antonio Vivaldi. Dec. 6. 8pm, Performing Arts Center, 1 Grand Ave., San Luis Obispo . $14-$18 general; $9-$14 seniors and students. More info: 756-2406, music@ calpoly.edu, music.calpoly.edu/calendar/. BOUNTY OF THE SEASON San Luis Obispo Vocal Arts Ensemble performs at Mission San Luis Obispo de Tolosa Dec. 6 at 8pm, United Methodist Church of SLO Dec. 7 at 3pm. Info: VocalArts.org or 541-6797. BELLS FOR CHRISTMAS Get into the holiday spirit with some beautiful wind band arrangements of familiar tunes and the traditional audience sing-a-longs. Dec. 7. 3pm, Cuesta College Cultural and Performing Arts Center, Highway 1, San Luis Obispo., $10 students; $20 adults. More info: 546-3198, cpactickets.cuesta.edu. FOUNDING DAY CONCERT More than 500 luminarias welcome guests to celebrate the anniversary of the found-

ing of La Purisima Mission, 2295 Purisima Road, Lompoc, with a candlelit musical performance, followed by refreshments. Dec. 8. 7pm. WINTERDANCE: 9TH ANNUAL CELTIC CHRISTMAS CELEBRATION This performance will include Christmas songs both old and new, all played with a Celtic twist, as well as selections from the band’s brand new holiday album. This concert will capture the traditional spirit of the season and warm the hearts of all. Dec. 12. 7pm, St. Benedict’s Episcopal Church, 2220 Snowy Egret Ln., Los Osos. $20-$24. More info: 2150306, theband@mollysrevenge.com. CUESTA CHOIRS HOLIDAY CONCERTS Hear the sounds of the season Dec. 13, 8pm, Old Mission in SLO, and Dec. 14, 3pm, at the CPAC Main Stage. Also, hear a free concert Dec. 16, 7:30pm, at the CPAC Experimental Theater. 7TH ANNUAL SING-ALONG CONCERT Concert features favorite Christmas songs performed by regional music and dance groups. Audience members also join their family and friends in singing all their favorite holiday tunes. Plus Santa Claus & complimentary treats! Dec. 21. 4pm, Clark Center for the Performing Arts, 487 Fair Oaks Ave., Arroyo Grande. $6-$12. More info: 489 – 9444, boxoffice@clarkcenter.org, clarkcenter.org. FORBES PIPE ORGAN CONCERT AND SINGALONG at the PAC in SLO features the Central Coast Children’s Choir, Vocal Arts Ensemble, and organist Paul Woodring 3pm Dec. 21. Tickets are $10-$16, available at pacslo.org.

Art SEASONAL ART EVENTS

ARTS FESTIVAL A full day of fun activities for the whole family. Free childcare/activites. Free holiday goodie bag with coupons. Tree lighting at 5:30. Nov. 29. Noon-6pm, Avila Beach Community Center, 191 San Miguel St., Avila Beach., Free. More info: 627-1997, avilabeachcc@gmail.com, avilawinterholiday.com. HOLIDAY CRAFT ART MARKET Each year during the Holidays, the Nybak Wing transforms into a high-end art gallery boutique sporting a cache of treasures created by local artisans. Nov. 20 through Dec. 31. 11am to 5pm, San Luis Obispo Museum of Art, 1010 Broad St., San Luis Obispo. Free. More info: 543-8562, sloma.org. WILDLING HOLIDAY MARKET PLACE features local artists showcasing their handcrafted gifts and artisans using natural materials to create unique items on Dec. 6 from noon to 5 p.m., Wildling Museum, 1511B Mission Drive, Solvang. Free. More info: 688-1082,

jessica@wildlingmuseum.org, wildlingmuseum.org. THE SANTA BARBARA MUSEUM OF ART presents a gift workshop titled “All Wrapped Up: The Art of Giving” on Dec. 13 from 9 a.m. to 3 p.m., Santa Barbara Museum of Art, 1130 State St., Santa Barbara. More info: 963-4364, info@sbma.net, sbma.net.

Kid Stuff

STROUD PUPPET SHOW The Stroud Puppet Theatre Ocean Fantasy entertwines music, theater and art to create a beautiful display of ocean creatures performing music and stories with an ocean theme. Sponsored by the Harold J. Miossi Charitable Trust. Free for ages 2 and up. Dec. 27. 10:30am, San Luis Obispo Library, 995 Palm St., San Luis Obispo., Free. More info: 781-5775, mkensingerklopfer@slolibrary.org.

SEASONAL KID STUFF

PINECONE TURKEY ART ACTIVITY Nov. 29 through 30. 10am-5pm, San Luis Obispo Children’s Museum Art Center, 1010 Nipomo St., San Luis Obispo. More info: 545-5874. TEDDY BEAR TEA PARTY Bring your favorite stuffed animal to the San Luis Obispo Library’s annual Teddy Bear Tea Party, complete with treats, crafts, and a visit from the Snow Queen herself. Pre-registration required. Ages 2-10. Sponsored by SLO Friends of the Library. Dec. 13. 10:30am, San Luis Obispo Library, 995 Palm St., San Luis Obispo. Free. More info: 781-5775, mkensingerklopfer@ slolibrary.org, slolibrary.org/eventcal.htm. 24TH ANNUAL VICTORIAN TEDDY BEAR TEA Santa and Mrs. Claus, the Elves, the Snow Queen and King. Entertainment and refreshments. Tickets include a commemorative tea cup and saucer. Dec. 20. 2 to 4pm, Paso Robles Park Ballroom, 1232 Park St., Paso Robles. $7 child; $15 adult. More info: 238-4103, info@pasoroblesdowntown.org, pasoroblesdowntown.org.

The Outdoors

WINTER WONDER SLO Real ice-skating rink open from Dec. 19 through Jan. 4. Individual session tickets go on sale Nov. 28. Includes skate rental. The Golden Ticket is good for up to 17 sessions. Times vary, Alex Madonna Expo Center, 100 Madonna Rd., San Luis Obispo., $9 12 and under; $13 general; $100 Golden Ticket. More info: 996-0652, winterwonderslo.com.

ALTRUSA of Golden Valley (the Newest Breakfast Club) and World to You proudly presents...

Magical Christmas Trees 2014 Oh! What fun it would be to win a beautiful Christmas tree loaded with gifts from one of our generous sponsors!

Raffle Date Saturday, December 6 at 6:00pm. Doors will close at 4:00pm sharp! Raffle Tickets $1 · Trees displayed daily November 21 - December 6 · Open During Regular Mall Hours At the Santa Maria Town Center, Upper Level (formerly Gottchalks location) Altrusa International of Golden Valley Shepard Family Trust Santa Maria Town Center Red Wing Shoes Jackie Brunello & Kathy Telleria Boys & Girls Club of Santa Maria Valley Starbucks Coffee Company Dignity Health/Marian Medical Regional Center The Historic Santa Maria Inn

Thanks to all of our Sponsors

Roger Selken, Carol Haynes & Gloria Heide Gina Rodriguez and Family & Las Comadres S.M.H.S. Mary Tawzer & Anna Rubcic Diane Araujo & Margot Olivarria Lauterio El Camino Junior High School Community West Bank The Golden Girls Jill Luna, Berkshire Hathaway Home Carolyn Baldiviez, D.D.S. & Staﬀ Services & Tammy Bennett Graphic Design OIC Real Estate Services/”Call Krista” Pam Polowy & Tom Polowy GLR Construction, Inc. Mexican Ladies Social Club Marian Medical Center Red Dog Management 4th Floor Med-Surg Unit Stephanie Torres & Ana Torres Milt Guggia Enterprises and Steppin’ Out: Central Coast’s Guggia Trucking Finest Dance Band The Couch Potato Cindy Alvarado, Tricia McCall Gina’s Piece of Cake & Linda Cordero Vandenberg Squadron Civil Air Patrol Friends of Bruce Ent Diamond A Equipment Joyce Bernardo Altrusa Golden Valley Gals The Moxie Café Sisters & Best Friends Forever Michael J. Scott Law Oﬃces Linda, Beverly and Friends Ambrosia Restaurant Gina & The Blue Moon Betties Santa Maria Grocery Outlet

THANK YOU to the Santa Maria Town Center for providing the wonderful facility space; to Dr. and Mrs. Ron Ng for the beautiful holiday decor items; and to Macy’s for helping us provide the gorgeous trees for our sponsors to decorate!

Holiday Guide 2014

Town Center

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