Style Folsom/El Dorado Hills - November 2014 by Style Media Group

Independent Living

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Assisted Living

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Memory Care

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Short Stays

We have a gift for you ... The gift of peace of mind ... an enhanced style of living ... the gift of new friends and a renewed sense of well-being. At Eskaton, we make the health, happiness and contentment of residents and clients our highest priority, supported by our unique Signature Programs like Smart Sensor technology, Kids Connection and Life Enrichment Initiatives.

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Continuing Care Community (CCRC): Independent Living with Services, Assisted Living, Memory Care and Skilled Nursing

Carmichael 916-485-2597

License # 340313383 | COA # 202

Eskaton Village Grass Valley

Multi-Level Community: Independent Living with Services, Assisted Living and Memory Care

Grass Valley 530-802-2747

Eskaton Village Roseville

Multi-Level Community: Assisted Living and Memory Care

Roseville 916-432-5058

License # 315002052

Eskaton FountainWood Lodge

Eskaton Lodge Gold River

Assisted Living and Memory Care

Gold River 916-900-1677

License # 347001241

Eskaton Lodge Granite Bay

Assisted Living and Memory Care

Independent Living with Services and Assisted Living

License # 347003574

License # 315001421

Orangevale 916-900-1680

Eskaton Lodge Cameron Park Assisted Living

License # 297001933

Cameron Park 530-675-4024

Eskaton Village Placerville

License # 097001275

Granite Bay 916-245-1166

Eskaton Monroe Lodge

Independent Living with Services

Sacramento 916-265-0266

Multi-Level Community: Independent Living with Services, Assisted Living and Memory Care

Placerville 530-206-3470

License # 097005046

eskaton.org * Some restrictions apply. Valid at Lodge and Village communities. Memory Care only at Eskaton Village Carmichael. Must move in by 12-31-14. New residents only.

The premier nonprofit provider of aging services in Northern California for 46 years

what’sinside ™

F O L S O M

E L

D O R A D O

H I L L S

NOVEMBER 2014

FEATURE

DEPARTMENTS

MORE...

41 Holiday Feasting: 20+ Recipes From Local Chefs

26 The Arts

8 Editor’s Note 8 Click 11 Ask the Experts 12 What’s Up 14 Get to Know—Patrick Foster 16 FYI 18 Local Matters 20 Calendar 24 Outtakes 36 Seniors 38 Home Design 48 Dine—Krua Thai 51 Restaurant Guide 54 Taste 60 Swag 62 The Where and Wears 64 Escape-Tahoe 68 Introducing 70 Tom’s Take

Your eyes will indulge. Flip a few pages to see these time-tested and taste-bud-approved dishes near and dear to area chefs. As well, get the recipes and professional tips for preparing them in the comfort of your own kitchen for loved ones and friends to enjoy this holiday season.

Kirk Miller

30 Health & Wellness

Be the Boss of Your Hearing Loss

32 Our Kids

5 Small Money Lessons That Yield Big Returns

34 Cause & Effect

The Leon Foundation

SPECIAL ADVERTISING SECTION

SPECIAL ADVERTISING SECTION E x p l o r e

Everyone makes mistakes from time to time, right?! And we’re no exception, so we thought we’d have some fun and enlist your help in finding ours—that is to say we’d like your help in spotting our errors (in ads too!) and in return you’ll be entered in our contest to win a $25 gift certificate! Send your find to info@stylemg.com for your chance to win every month.

lake SEE PAGE 56

tahoe SEE PAGE 65

6 stylefedh.com - November 2014

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Cover photo by Dante Fontana at Thai Paradise.

click

fork to mouth

t’s time. The holiday season is upon us and there’s no shortage of indulgences to satisfy just about every sense. The autumn air blowing, fireplaces aglow, turkey and pie in the oven, and loving embraces from out-of-town kin. For all of this, I say thank you. While I often forget how blessed I am, I can’t help but be excited for what may be my most favorite of all holidays— Thanksgiving. My apologies to you crazy-festive Christmas people, my reason for being jolly on this December day has nothing to do with shopping or opening gifts. Ugh, I’m exhausted just thinking about what’s in store for me as I race to check off my to-do list. But before I cross that garlandadorned bridge, let me revel in a day of thoughtful gratitude and, most importantly, eating. (Did I just say that out loud?) I guess my inner-foodie awakens with hunger this time of year with the perfectly-timed arrival of a body-covering wardrobe that welcomes plush sweaters, slimming jeggings and eye-catching boots. Move that swimsuit as far back in the closet as you can, and bring forward the wine and homemade pie. Interestingly, this month’s Real Simple Magazine cited a morsel of trivia declaring “3 out of 10” as the number of “Americans who planned to serve at least one Thanksgiving dish they bought ready-to-eat in 2013.” The survey by the National Restaurant Association also noted that four million Americans ordered in the entire meal last year. I say buck the trend my friends. If you are at a loss when it comes to planning new dishes to prepare this holiday season, fret no more, just whip on over to this month’s feature, “Holiday Feasting” in which you’ll find 20-plus (check out our website for even more) recipes from local chefs. Get a napkin, you might start drooling. Oh, okay, if you must order something pre-made to save space in the oven this holiday season, I happily suggest it be a pie; for some of Style’s crust-enveloped favorites, flip to this month’s “Hit List” in Local Matters and find suggestions that are baking all around town. This issue is full of my favorite subject matter, food (and oh so much more), so get your forks ready. Happy feasting! — Desiree

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We’d love to hear from you—send us your community events (for Calendar and Outtakes), local news (for What’s Up), and any other story ideas to info@ stylemg.com. 8 stylefedh.com - November 2014

STYLEMG.COM You Can Never Have Too Much Style

LOCAL FOOD BANKS NEED YOU Businesses, schools, faith-based organizations and other community groups need your assistance to assure that no person goes hungry this holiday season. Lend a hand, food, gift items, or simply your time: Get started with this list of local giving leaders.

SHELF LIFE Get your monthly fix of Sharon Penny’s then-and-now take on popular albums, books and DVDs, look no further…just click.

WHAT’S FOR DESSERT? If you want to up the creativity quotient this holiday season, look no further than new cookbook Dessert Mash-Ups by Dorothy Kern (Ulysses Press, 2014, $21.95), also author of the blog Crazy for Crust. We’ve got recipes for her two-in-one treats Cookies ‘n’ Cream Magic Bar Pie (pictured), S’more Cookies, and Cake Batter Blondie Bars. Umm, yum!

OH CHRISTMAS TREES Pick a winner at one of these local tree farms. We’ve made a list and you can check it twice before you venture out to find the perfect pine (and other varieties!).

HOLIDAY COCKTAILS APLENTY After a long day of cooking you’ll need one of these. And since your guests will love one too, don’t wait to sample until you find the perfect party-starter with this menu of spirited holiday drinks. Frangelico Truffle anyone?

Food banks photo by Ciro Marales. Dessert photo courtesy of Ulysses Press. Christmas tree photo © Elenathewise/fotolia.com. Cocktails photo courtesy of Campari America.

editor’snote

BROADSTONE MARKETPLACE DEVELOPED BY H.C. ELLIOTT

™

F O L S O M

E L

D O R A D O

H I L L S

NOVEMBER 2014 Publishers Terence P. Carroll, Wendy L. Sipple Executive Editor Desiree Patterson Managing Editor Megan Wiskus Editorial Interns Stephany Lineback, Tara Mendanha, Emily Peter, Adrianna Valencia

NOT YOUR AVERAGE TAKE-OUT.

Contributing Writers Abigail Blank, LeeAnn Dickson, Amber Foster, Linda Holderness, Kerrie L. Kelly, Rachel Lopez, Tom Mailey, Michelle McDaid, Lesley Miller, Jeremy B. Neely, Sharon Penny, Roberta Ratcliff, Bill Romanelli, Barbara L. Steinberg, Gabriel Stubbs, Kirsten Vernon, Heather Zamarripa Art Director Gary Zsigo Graphic Designers George Kenton Design, 760.285.0686, gkenton@verizon.net, Aaron Roseli Graphic Design Intern David Norby

2585 Iron Point Road Folsom 916-983-1133 1500 Eureka Road Roseville 916-787-3287

www.fatsbistro.com

Staff Photographer Dante Fontana Contributing Photographer Justin Buettner, 916.220.0159, justinbuettner@hotmail.com

F A T ’S ASIA BISTRO

Webmaster Ken White, Ixystems Advertising Director Debra Linn, 916.988.9888 x 114

the

tic Reflection

Sales & Marketing Coordinator Siobhan Russell, 916.988.9888 x 116

Advertising Sales Representatives Bettie Grijalva, 916.988.9888 x117 Reg Holliday, 916.337.5107 Joanne Kilmartin, 916.607.9360 Alex Minno, 916.988.9888 x112 Lisa Warner/Warner Enterprises, 530.306.2011 Social Media Maven Aimee Carroll

In Dentistry

Accounting Manager Kathleen Hurt Office Administrator Cathy Carmichael Office Assistant Brenna McGowan Customer Service Associate Jarrod Carroll

Printed on recycled paper. Please recycle this magazine.

120 Blue Ravine Road, Suite 5 Folsom, CA 95630 Tel 916.988.9888 • Fax 916.596.2100 © 2014 by Style Media Group. All rights reserved. Style - Folsom El Dorado Hills is a registered trademark of Style Media Group. Material in this magazine may not be reproduced in any form without written consent from the publishers. Any and all submissions to Style - Folsom El Dorado Hills become the property of Style Media Group and may be used in any media. We reserve the right to edit. Subscriptions to Style - Folsom El Dorado Hills are available. Contact info@stylemg.com for more information.

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asktheexperts

The Next Generation of Fitness

What exactly are “spirits” and do they always have to be distilled?

A: A distilled beverage, spirit, liquor or hard liquor is an alcoholic beverage produced by distillation. This process purifies and removes diluting components like water to increase the proportion of alcohol content (ABV). This does not include beverages such as beer, wine and cider, as they are fermented but not distilled. So yes, a spirit must be distilled; otherwise it is not considered a spirit. —Jason Anderson Sauce’d Pizza and Cocktail House 879 Embarcadero Drive El Dorado Hills 916-933-3729 saucedcocktailhouse.com

When is the optimal time to get my children’s eyes checked?

Photo © Trish23/fotolia.com.

Acco rd i n g to t h e A m e r i c a n Optometric Association (AOA), it is recommended that a child get their first eye exam at six months old. The next exam should be done at age three, and then around age five or six (just before they enter first grade). After that, every two years is recommended, unless the child needs eyeglasses or contact lenses, in which case his or her eyes need to be checked every year. Early identification for vision problems is absolutely essential; if untreated, certain childhood vision problems can result in permanent eye damage. —Kambiz Khorram, OD El Dorado Hills Vision Center Optometry 3955 Park Drive, Suite 1 El Dorado Hills 916-292-5666, edhvisioncenter.com November 2014 - stylefedh.com 11

GRAND OPENING NOVEMBER 13TH VISIT US FOR PRE-OPENING RATES Hurry! Pre-sales ending soon! Our pre-sale office is open next to Vertigo. Look for the orange bike!

Folsom, CA The Palladio in Folsom 230 Palladio Pkwy. #1221 Folsom, CA 95630

916.790.6810

orangetheoryfitness.com/folsom

what’sup

Say hello to the Folsom Wahoos Swim Team, the newest year-round, USA-Swimming-certified competitive swim team to hit local waters. Led by head coach and founder Kathleen Kinsey and coach Dawn Benson, the team recently qualified over half of their swimmers for the USA Swimming’s Championship Junior Olympics to take place March 2015. The Wahoos practice facility is currently located at the indoor Swimstitute Aquatic Facility in Rancho Cordova. For more info, visit folsomwahoos.org.

12 stylefedh.com - November 2014

The City of Folsom and the Folsom Historical Society has partnerned to bring oneof-a-kind, family-friendly cultural attractions to historic Sutter Street at the Museum of Wonder and Delight, featuring the collections of Dolph Gotelli. The museum located in the parking structure retail space near the Folsom History Museum and Pioneer Village, which are both operated by the Folsom Historical Society. A sampling of Gotelli’s work will be on display through January, and the full museum is set to open in 2015. For more info, visit folsomhistorymuseum.org. learning the skills they need for long-term success in school and in life. For more info, visit goddardschool.com...Local dentist, Dr. Amar Pawar will host his “Cash for Candy” fund-raiser November 1-15 at his office in

Folsom (309 Natoma Street). The funds will benefit Rolling Hills Blue Star Moms if you choose, or you can keep the cash. Bring in candy between 10 a.m. and 2 p.m. For more details, visit folsomfamilydental.com... Ever y third Wednesday of the month from 5-8 p.m., the Folsom City Zoo Sanctuary will host a Food Truck Safari featuring, Sweet Spot, Krush Burger, Drewski’s and Chando’s Tacos. The monthly event will also include face painting, bounce houses, and live music by Jimmy Ashley. For more info, visit folsomzoofriends.org.

On November 28, Fairtytale Town will host a Free Admission Day to visitors who bring in a canned good. All items will be donated to the Sacramento Food Bank and Family Services’ Spirit of Giving Holiday Drive. For more info, visit fairtytaletown.org.

Folsom Wahoos photo courtesy of Folsom Wahoos. Museum of Wonder and Delight photo courtesy of Folsom History Museum. Fairytale Town photo courtesy of Fairytale Town. Food Truck Safari photo by Aaron Roseli.

mbrace winter by lacing up your skates and hitting the Folsom Ice Rink on Leidesdorff Street in Historic Folsom! The rink will be open seven days a week from 10 a.m. to 10 p.m., beginning November 7 and continuing through January 19...Folsom Lake College celebrates its 10th anniversary this year! The campus received its initial accreditation in 2004 and continues to provide exceptional educational opportunities to the communities of eastern Sacramento and western El Dorado counties, and serves approximately 8,200 students at the main Folsom campus, El Dorado Center and Rancho Cordova Center... Folsom resident Michelle Kinkaid recently lost her husband, Jason Kinkaid, to a tough battle with both leukemia and lymphoma. Michelle is now raising their two young children, Olivia (6) and Blake (4), as a single mother and is in need of financial assistance. To make a donation to the family, visit youcaring.com/kinkaidfamily... The Goddard School is excited to announce the opening of a new campus in Folsom (251 Outcropping Way). This preschool applies the most current academically endorsed methods to ensure children have fun while

Visiting Angels photo courtesy of Visiting Angels.

In honor of Stand Up to Cancer Day and September’s National Childhood Cancer Awareness Month, Visiting Angels, one of the largest in-home senior care companies, took a stand by helping seniors create cards to lift the spirits of local children battling cancer. Visiting Angel’s staff members delivered the cards to UC Davis Children’s Hospital. For more info on the project, call Gail at 916-424-4400 Dr. Gerard Ortner and Dr. Ralph Jacobs will host Designs in Dentistry‘s Halloween candy buyback, “Operation Gratitude,” which also benefits American military troops deployed in hostile regions. The buyback will take place November 3-4, from 3-6 p.m., at their office in Folsom (100 Iron Point Circle, Suite 102). For more info, visit operationgratitude.com...Most Wednesdays from 3:30-5:30 p.m., the El Dorado Hills Branch Library hosts a Creative Writing and Fantasy Book Club for high school students. The youth-led group encourages creative writing and celebrates fantasy books. Each meeting will include individual writing exercises, peer reviews and group book discussions. For more info, visit eldoradolibrary.org...On the first and third Tuesday of this month from 5:30-7 p.m., teens in grades 7-12 who are interested in technology, engineering, computers and robotics are invited to join the Techie Tigers Robotics Club in their pursuit of computer knowledge at the El Dorado Hills Branch Library. For more info, visit eldoradolibrary.org...Every Tuesday at 11 a.m. is Toddler Time at the Folsom Library, featuring short stories, movement songs and finger plays (all of which are designed for toddlers ages 2-3). For more info, visit folsom.ca.us...Talisman Collection—a retail concept store located in the El Dorado Hills Town Center and featuring gifts for men, designer and custom jewelry, leather goods, art and more—welcomes Tiffany & Co. veteran Jill O’Neill as their new vice president of sales and management...The elementary afterNovember 2014 - stylefedh.com 13

school program Team Hope, run by local nonprofit Hands4Hope, will hold meetings for students in grades K-5 every third Wednesday of the month. The program allows members to volunteer and plan outreach projects in the community. For more info, visit hands4hopeyouth. org...Dignity Health’s Mercy San Juan Medical Center was recently recognized by the Joint Commission and the American Heart Association/American Stroke Association for meeting the commission’s standards for Comprehensive Stroke Center Certification, making them the only Sacramento-area facility to receive this designation. Congrats!...Another kudos to Chip and Jill Huckaby, owners of European Sleep Design, for donating mattresses to the Sacramento Valley Teen Challenge program, which facilitates the transformation of youth with life-controlling problems; by impacting families and communities through the gospel of Jesus Christ. The Huckabys were recognized at their 40th anniversary banquet on October 9 at Capital Christian Center. That’s all for now, but check back next month for Style’s annual Holiday Gift Guide feature.

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SEND YOUR NEWS TO: INFO@STYLEFEDH.COM

gettoknow

Q&A Q: What comes to you naturally? A: Consistency. Q: What’s your biggest pet peeve? A: The phrase “I can’t.” Q: Biggest life inspirations? A: My mother and father. Q: What are you most proud of? A: All of the kids who I’ve had the privilege to coach. Q: Favorite humanitarian cause? A: Any cause supporting children with autism or special needs. Q: Best words of wisdom you’ve received? A: Believe in yourself.

Patrick Foster

14 stylefedh.com - November 2014

coach at Oak Ridge High School. Until just recently—when he was offered an internship and teaching position—Foster worked as an educational aide and substitute teacher at Odyssey Learning Center in Orangevale, a center for children with autism. In his time off, Foster is busy pursuing a master’s degree in special education. While it may seem like there aren’t enough hours in the day, Foster also volunteers his time giving water safety talks and swimming lessons to children with disabilities; and he’s an active participant in Help Mito Kids (helpmitokids.com), an organization that does an annual run/walk in El Dorado County to support kids with mitochondrial disease. “I’m truly thankful that I’m still here,” Foster says, remembering the horrific experience of eight years ago. “The focus of my life is now more on helping others and giving back.” — Amber Foster

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FAVORITES Author/writer: Belinda Foster Guilty pleasure: Spoiling my dog Meal in town: Grilled cheese sandwich at Coffee Republic Local landmark: Anywhere near the American River Movie: Goonies Musician/band: Jack Johnson Local nonprofit: Odyssey Learning Center Annual event: Chinese New Year Saying: “Just keep swimming…”

Photos by Dante Fontana.

o his students, he’s Spiderman. Eight years ago, Patrick Foster was bitten by a brown recluse spider while asleep in his apartment. Far from giving him superpowers, however, the spider bite resulted in near-fatal complications, including the removal of his right triceps muscle. In a strange twist of fate, the spider bite also led doctors to the discovery of a tumor in Foster’s spinal column, which was successfully removed. “The tumor would have paralyzed me in six months to a year,” Foster explains. The experience changed Foster’s entire perspective on life. After a long recovery, he gave up his career in finance to work in education. As a longtime lifeguard and competitive swimmer (he was inducted into the Cal Aggie Athletics Hall of Fame for swimming and water polo in 2007), Foster found a new career as head swimming

folsom parks and recreation What’s New at the Zoo?

all and winter are great times to visit the Folsom City Zoo Sanctuary, as the cooler weather encourages many of the animals to be more active and alert. There are also some new zoo residents for you to meet: wolf Lady joined fellow wolf Yucca this summer; macaque Wallace was introduced to a new companion early this fall, Kayli, a cynomolgus macaque, and the two became immediate friends; and thanks to a donation from the Friends of the Zoo, the great-horned owl exhibit was expanded so that Phineus and Aeriel are now housed adjacent to each other. The zoo is also hosting some great special events this season.

Food Truck Safari November 19 & December 17 These fun evenings (5-8 p.m.) filled with food, live music and kids’ activities take place the third Wednesday of each month just outside the zoo. Walk off your food truck indulgences with a stroll through the zoo; hours are extended on Food Truck Safari dates; regular zoo admission fees apply.

Thanksgiving Feast November 27

In honor of Veterans Day and the tremendous sacrifices military members made—and continue to make—for our country, Style compiled 10 ways to support them. Whether it’s your time, money or creativity, the list below has an idea for all.

1. Sew 4 Vets On the first Tuesday and second Thursday of most months from 9:30 a.m. to 2 p.m. at the Veterans Memorial Building in Placerville, help cut, iron, sort and sew wheelchair lap quilts and more for local veterans. sew4vets.org. Donate items for care packages, make a tax-deductible donation, attend events and fund-raisers, write letters to troops and participate in care-package parties. sacramentobluestarmoms.org

3. Wounded Warrior Project

Annual Holiday Party December 13 Santa drops in for a special visit at this annual event where, from 11 a.m. to 2 p.m., the animals open their gifts. See what’s on your favorite animal’s wish list at folsomzoofriends.org. Canned food donations will also be collected to benefit the Twin Lakes Food Bank; free admission.

Wild Nights and Holiday Lights December 5-6, 12-13 & 17-23, 5-8 p.m. Don’t miss the zoo when it transforms into a seasonal wonderland with thousands of colorful LED lights adorning the walkways, grounds, trees and exhibits. The hillside of the wolf deck will be filled with an enchanted forest of beautifully lit and decorated trees, providing the perfect setting for Santa’s nightly visits. Carolers and musicians provide festive sounds while seasonal refreshments are available. Zoo docents will be on hand to answer questions and provide animal facts, and Santa Paws will greet visitors and pose for photo ops. Admission is $5/person (free for those under 2). — Lesley Miller For more information about the Folsom Zoo Sanctuary and its special events, visit folsomzoofriends.org.

folsom zoo spotlight Meet Wolf Lady

olf-hybrid Lady is seven to eight years old and has spent most of her life in Alaska at a “wolf reserve” where, for a donation, you could pet an animal that was chained to his or her dog house. Fortunately, an organization called Lockwood Animal Rescue was able to move these animals to a safe environment and ultimately find homes for them. Lady came to the Folsom City Zoo Sanctuary where she met her new “roommate”—handsome male wolf Yucca. He and Lady spent several months separated in the big zoo exhibit where they could touch noses and socialize. With all indications pointing to a safe and compatible cohabitation, they bunked up. Lady was flirty and wanted to play for hours, while Yucca was apparently happy but exhausted, and limping at the end of the day’s activities. As time passes, however, they both seem content and excited for the upcoming holiday festivities. — Roberta Ratcliff

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10 WAYS TO SUPPORT MILITARY MEMBERS

2. Sacramento Blue Star Moms

This annual Thanksgiving celebration for the zoo animals, where each animal receives special holiday treats created just for them, starts at 11 a.m.; regular zoo admission fees apply.

the10 spot

Honor and empower wounded warriors by hosting your own fund-raising campaign, whether it’s a golf tournament, lacrosse event or run. woundedwarriorproject.org

4. Operation Write Home Support our nation’s heroes by writing letters and creating cards based on seasons or themes. operationwritehome. org

5. Defenders of Freedom Donate care package items, money (helps defray postage costs for care packages), or assist with this month’s Care Package Day (November 22). defendersoffreedom-ca.us

6. VA Northern California Health Care System Each volunteer’s talents are closely matched with various needs and assignments; cash donations and non-cash contributions (magazines, books, coffee, condiments, etc.) are also welcome. northerncalifornia.va.gov

7. Wreaths Across America On December 13, National Wreaths Across America Day, volunteer to place a wreath on a veteran’s grave at a local cemetery; or sponsor a wreath to be placed on a veteran’s grave. wreathsacrossamerica.org

8. The Soldiers Project Help with community outreach, office support, special events or marketing; licensed professionals can also offer their services. thesoldiersproject.org/ sacramento-placer-county

9. The Forgotten Soldier Program Donate to the Program, whose services include art therapy, acupuncture, holistic nutrition and other integrative health care services for veterans. theforgottensoldierprogram.org

10. Operation Gratitude Write letters for deployed troops, veterans, wounded warriors and new recruits; craft handmade scarves and paracord bracelets; or make a financial donation. operationgratitude.com — Megan Wiskus

Folsom Parks and Recreation photo courtesy of Folsom Parks and Recreation. Folsom Zoo Spotlight by Christina Allen.

fyi

foodie find

Folsom Grind

he nine-to-five grind had my stress levels soaring recently, so I stepped out of the office and into the calming oasis of Folsom Grind. Connected to Folsom Bike, it’s no surprise the coffee shop’s décor pays homage to the sport and that a handful of “roadies” are often seen sipping cups of joe on the outdoor patio. Cyclist or not, all are welcome to get their buzz on here. As the well-versed barista made suggestions, I struggled to decide be-

tween a cookie and cappuccino or muffin and macchiato. All confusion seized when I laid eyes on the “Build-Your-Own Frappe” sign. A lush for blended, caffeinated beverages, this was, literally, the sign I’d been searching for. I constructed a Peppermint Mocha Frappe and, for a hit of mid-day sustenance, ordered a Veggie Quiche. Opting to nosh on the premises meant my drink arrived in an oversized mason jar mug—whipped cream oozing out of the top. Each slurp boasted robust Italian espresso, rich chocolate and hints of holiday cheer (thanks to the peppermint syrup); it was like Christmas in a cup. The quiche was equally magical. Inside a buttery, golden-brown crust, roasted veggies, cheese and fluffy eggs mingled together in deep-dish delight. Plate licked clean and glass empty, I exited bright-eyed, bushy-tailed and ready to work. Folsom Grind, 7610 FolsomAuburn Road, Suite 100, Folsom. 916-932-7757, folomgrind.com. — Megan Wiskus

edhcsd

Holiday Cheer SAVE THE DATE! DECEMBER 5-6 HOLIDAY ART & CRAFT FAIR From noon to 7 p.m. on Friday, and 10 a.m. to 4 p.m. on Saturday, shop for unique gifts at the CSD Pavilion. Last year’s items included handmade soaps, candles, jewelry, artwork, decorations and food. Vendors interested in participating should contact Judy at jklein@ edhcsd.org or 916-614-3222.

DECEMBER 5 COOKIES WITH SANTA Visit Santa Clause from 5-6:30 p.m. at the CSD Gym; his helpers will serve hot chocolate and cookies. Pre-registration is $5 per person (children under 24 months are free), and $10 at the door (if space is available).

Pictured: Gilbert Shareholders

DECEMBER 5 HOLIDAY LIGHTS IN THE HILLS

Foodie Find photo by Dante Fontana.

Watch as the holiday tree is illuminated at 6:30 p.m. at the CSD Pavilion; refreshments will follow.

DECEMBER 6 SEVENTH ANNUAL BREAKFAST WITH SANTA Start the yuletide season off with a festive morning of holiday cheer. Event includes breakfast, a visit with Santa and a holiday craft. Space is limited, so be sure to preregister. Two seatings available: 8-9:15 a.m. and 10-11:15 a.m.

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For more information about these events and other happenings, visit edhcsd.org or call 916-933-6624.

November 2014 - stylefedh.com 17

Audit, tax & accounting challenges shouldn’t stress you out. With Gilbert Associates, you can relax. Businesses

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GilbertCPA.com 916.646.6464 Offices in Folsom and Sacramento

Favorite Local

Pie

THE

HITLIST

In no particular order...

$42,000 The amount raised at last year’s Folsom Turkey Trot, which returns November 27 for the eighth annual Thanksgiving tradition. Whether you run or walk, it’s for good causes: Twin Lakes Food Bank and the Folsom Athletic Association’s Youth Assistance Scholarship.

•COMPILED BY STYLE STAFFERS• “I love the Cherry Hand P i e s at W h o l e Foods Market. Being a ‘crust’ kind of girl, these little hand pies not only delight me by giving me a LOT of crust, but the filling is not too sweet nor too tart.” wholefoodsmarket.com

25-miles-per-hour

“When craving European pub grub, I always order the Shepherd’s Pie from The Fat Rabbit Public House. Steaming mashed potatoes atop ground beef, hearty gravy and fresh veggies result in comfort food (and rainy day) success.” facebook.com/ thefatrabbitpublichouse

“The Pecan Mini Tart Pie at Boucane’s Smokehouse and Sweetery is irresistibly sweet and gooey, with a rich but delicate filling. Sharing is not an option.” boucanes.com

“I’m a huge fan of the Key Lime Pie at Sienna New American Grill. The sweet graham cracker crust and rich, creamy lime filling truly make it a prize-worthy pie.” siennarestaurants.com

“When the urge for a sweet treat hits, I always indulge in a few (or multiple) forkfuls of the Famous Banana Cream Pie at Fat’s Asia Bistro. One bite of the flaky, buttery crust and mouth-watering medley of fruit atop cream, and my taste buds are taken to Shangri-La.” fatsrestaurants.com

Catch All

FACTS & FIGURES

BY EMILY PETER

The speed a wild turkey can reach on land when fleeing danger. They can also see the finest details up to 80 yards away, and have almost 360-degree vision because of the position of their eyes.

1,200

The number of Folsom Prison inmates that rioted on Thanksgiving on November 24, 1927. Ten inmates and two guards died as a result. Tanks came from Salinas and soldiers with fixed bayonets marched into the prison yard before the inmates finally backed down on November 25. Five of the ringleaders were executed in 1930.

— Compiled by Sharon Penny

ooking for a new sport to try? Check out Pickleball! It’s one of the fastest-growing sports in the nation and can currently be played locally, thanks to Folsom Parks and Recreation. “It’s easy to learn and play—whether you’re five, 85 or somewhere in between,” says Folsom Parks Senior Recreation Coordinator, Derik Perez. Pickleball is played on a court similar in size to a badminton court and utilizes a paddle smaller than a tennis racquet, yet larger than a ping-pong paddle. Additionally, a net and ball similar to a wiffleball are used. The lightweight ball, along with low net, makes this a great game for beginning and advanced players alike. Pickleball can start as a simple and fun game and quickly turn into a fast-paced competition between players. “This game is a lot of fun and incorporates physical, mental and social play,” Perez says. The Folsom Sports Complex, located at 66 Clarksville Road, has four indoor Pickleball courts that are available Mondays, Wednesdays and Fridays from 10 a.m. to 1 p.m., and Sundays from 9 a.m. to noon for drop-in play. The cost is $3 per drop-in or $20 for a 10-punch drop-in card ($30 value); Folsom Parks and Recreation also offers lessons and plans to host tournaments in the near future. For more information, contact Perez at 916-984-2856 or dperez@folsom.ca.us. 18 stylefedh.com - November 2014

Bullseye image © mostafa fawzy/fotolia.com. Pie photo by Dante Fontana. Folsom Turkey Trot photo courtesy of Capitol Adventures. Pickleball photo courtesy of Derik Perez.

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november events November is National Pomegranate Month Compiled by Stephany Lineback and Gabriel Stubbs

KEATON RAPHAEL MEMORIAL GALA: KALEIDOSCOPE 2014

This annual event benefiting children with cancer and their families is back at Sacramento’s Tsakopoulos Library Galleria from 6-10 p.m. Guests will enjoy a semi-formal event with hors d’oeuvres, a hosted bar, auctions and plenty of entertainment. For more details, visit childcancer.org/event/kaleidoscope-2014.

3-6

SEVENTH ANNUAL DISABILITIES AWARENESS ART WEEK Folsom Lake College’s Disabled Student Services and Programs will host its weeklong exhibit of artwork produced by students with disabilities. A community reception will take place in the Peregrine Room on November 6 from 5-7:30 p.m. For more details, visit flc. losrios.edu.

DIEGO EL CIGALA

This man is quite simply the most exciting and innovative flamenco singer in the world today. Passionate, profound and immensely proud of his Spanish-gypsy heritage, El Cigala has been called “the Sinatra of flamenco.” The show begins at 7:30 p.m. at the Harris Center. For more details, visit harriscenter.net.

6-8 & 13-15

FOLSOM HIGH SCHOOL PERFORMING ARTS PRESENTS DISNEY’S BEAUTY AND THE BEAST Come support Folsom High School’s theater department at their performance of this Disney classic. Thursday, Friday and Saturday shows start at 7 p.m., with a Saturday matinee on November 8 at 2 p.m. To reserve your tickets, email fhsdramatix@att.net or call 916-484-3723.

14TH ANNUAL WAYNE SPENCE VETERANS DAY PARADE

This parade kicks off at the Home Goods-Target parking lot and ends at the Folsom Community Center. Rain or shine, start time is at 9 a.m. For more details, visit folsom.ca.us.

19TH ANNUAL FOLSOM HIGH SCHOOL CRAB FEED AND AUCTION Enjoy crab, live music and both live and silent auctions at the Folsom Community Center—all while raising money for Folsom High School's Music Boosters. For times, tickets and more details, visit folsommusic.org. 20 stylefedh.com - November 2014

TWIN LAKES FOOD BANK DINNER AUCTION Help local families in need at this annual fund-raiser featuring music by local band ML3, a live auction hosted by Dave Bender from KOVR Channel 13, dinner catered by Arlene Powers Gourmet Cooking, and a dessert buffet provided by Sierra Moms Club. The festivities take place at Oak Hills Church from 5:30-10 p.m. For more details, visit twinlakesfoodbank.org.

2 4 8

DAYLIGHT SAVING TIME ENDS ELECTION DAY ANNUAL SALUTE TO LIFE DINNER AND AUCTION Head to the Hyatt Regency Ballroom in Sacramento at 5 p.m. for a gourmet dinner, auction and raffle baskets; listen to keynote speaker Abby Johnson, author and former Planned Parenthood director; and listen to stories from people who have received help from the Sacramento Life Center. To purchase tickets, visit saclife.org.

11 15

VETERANS DAY EMPTY BOWLS SUPPER Enjoy a delicious and meaningful evening by helping to raise funds for men, women and children suffering from hunger. From 4:30-8 p.m. at St. Patrick’s Church in Placerville, guests will enjoy a silent auction, bake sale, wine bar, dinner and live music. For more details, visit edpjc.org.

NIGHT AT THE LIBRARY Enjoy an evening at the El Dorado Hills Branch Library from 4-7 p.m., where guests can sip wine and savor epicurean delights while viewing art and listening to music. Wineries, restaurants and artists from the area will be showcased and original art will be available for purchase. For more details, visit eldoradohillscsd.org/parks-facilities/ library.html.

L.A. THEATRE WORKS PRESENTS IN THE HEAT OF THE NIGHT Playwright and screenwriter Matt Pelfrey sets his stage adaptation of this classic American novel in 1960s Alabama, during a time of change and struggle against racial discrimination. This gripping performance will take place at the Harris Center at 7 p.m. To purchase tickets, visit harriscenter.net.

KRM Gala-Photo courtesy of Kale Photography. Seventh Annual Disability Awareness photo by Matthew Battershell. Folsom High School Presents Disny's Beauty and the Beast photo by Faisal Kanaan. 14th Annual Veterans Day Parade photo by Tom Paniagua. 19th Folsom High School Music Boosters Crab Feed and Auction photo by Lisa Chalstrom. All other photos courtesy of their respective organizations or companies.

calendar

El DoraDo Hills Town CEnTEr PrEsEnTs

FIFTH ANNUAL BLUES AND BREWS FOR VETERANS

A DEVELOPMENT BY

Hosted by the Rotary Club of El Dorado Hills, this festive night of world-class blues, dancing, local craft brews, wines and food will honor and celebrate our veterans. Doors open at 7 p.m. and the music begins at 8 p.m. at 1021 Harvard Way. For more details, visit edhblues.com.

OLIVE OIL 101

Join Orietta Gianjorio, a distinguished member of UC Davis’ Olive Oil Taste Panel, in this informative class where students learn about the oil’s health benefits and how to identify the best bottles. The class takes place from 1-3 p.m. at Murer House. For more details, visit murerhouse.org/cooking_classes.

SAturDAY, NOV. 29tH • Stuff Your Stocking Game - 4Pm (First 150 Kids)

THE “OH YEAH” TOUR FEATURING PRESERVATION HALL JAZZ BAND AND ALLEN TOUSSAINT

Folsom Turkey Trot photo by Tom Paniagua. All other photos courtesy of their respective organizations or companies.

HOLIDAY

• merchant Open House - 4Pm To 8Pm • caroling Winners Performance - 6Pm • Santa Arrival & tree Lighting - 6:30Pm

“The best Jazz band in the land” is joining forces with New Orleans icon Allen Toussant to provide you with the rare opportunity to hear their works of art. The show begins at 7 p.m. at the Harris Center. For more details, visit harriscenter.net.

FOLSOM TURKEY TROT

The eighth annual 5K run or walk, and 10K run benefit the Twin Lakes Food Bank and the Folsom Atheletic Association’s Youth Assistance Scholarship. Come beat your personal record while helping these local organizations beat last year's sum! Rain or shine, the 10K run begins at 8:50 a.m. and the 5K at 9:10 a.m. For more details, visit folsomturkeytrot.com.

Be chosen to perform onstage at the Holiday tree Lighting How to Enter Submit a YouTube link to: Marketing@tcmgroupinc.com Deadline for Entry November 10th

21-23

Winners Announced November 14th

SACRAMENTO HARVEST FESTIVAL This 42nd annual original arts and crafts festival at Cal Expo features merchandise booths with one-of-a-kind gifts for the entire family, food booths, a children's activities center and live entertainment. For more details, visit harvestfestival.com.

27 27

(See EDHTownCenter.com for Rules & Details)

phoToS wiTh

Santa

NOVEmBEr 28tH

THANKSGIVING DAY

through

DEcEmBEr 24tH

RUN TO FEED THE HUNGRY Beginning on J Street, just west of the Sacramento State campus entrance, the 5K and 10K benefit the Sacramento Food Bank and Family Services. The 10K begins at 8:15 a.m. and the 5K at 9 a.m. For more details, visit runtofeedthehungry.com. November 2014 - stylefedh.com 21

MORE EVENTS Through November 23 – Outside Mullingar. The B Street Theatre presents this play about two farmers and neighbors, Anthony and Rosemary, living in Ireland. Rosemary is pining for Anthony, while Anthony is trying to get away from the farming life. For show times and to purchase tickets, visit bstreettheatre.org. November 1 – Folsom Fall Festival. This 11th annual fund-raiser for the Folsom High School Music Boosters, featuring performances by the Folsom High School marching band and held at the high school's Prairie City Stadium from 5-10 p.m., will delight all the senses. For more details, visit folsommusic.org. November 1 – Zuppa Toscana and Wine Pairing with Orietta. With chilly weather upon us, soup is the best way to keep the entire family warm and healthy. This cooking class teaches attendees how to make a delicious soup and takes place at the Murer House from 10 a.m. until noon. For more details and to register, visit murerhouse.org. November 1 – Mommy Market (and Daddy too!). From 9 a.m. to 1 p.m. at the Cameron Park Community Center, mommies and daddies alike can peruse items made by local vendors that are geared toward parents. Activities for children will also be offered. For more details, visit cameronpark.org. November 3 – Mary Black. For over a quartercentury Mary Black has been a dominant presence in Irish music, both at home and abroad. Having released 11 studio albums—all of which have achieved platinum sales status and spawned countless hits—this will be an exciting and stunning performance. The show begins at 7:30 p.m. at the Harris Center. For more details, visit harriscenter.net. November 6 – Wendelin Van Draanen and Mark Huntley Parsons. Wendelin Van Draanen, author of the delightful Sammy Keyes mystery series and Mark Huntley Parsons, author of the funny and bittersweet novel Road Rash, are coming to Face in a Book. Don't miss the chance to meet these two fantastic authors. For more details, visit getyourfaceinabook.com. November 13 – Art Mix/BroVember. The Crocker Art Museum will transform their space into a bro-asis—full of live music, beard and mustache contests, manly maker stations and more. Ladies are welcome. For more details, visit crockerartmuseum.org. November 15 – Head-to-Toe Fashion Show & Auction. The El Dorado Union High School

District’s Virtual Academy High School will host this first annual event at noon at the Commons Building at Virtual Academy High School (6540 Koki Lane) in El Dorado. Tickets are $3 at the door and will include an accessories auction with clothing for sale from local boutiques. For more details, call 530-622-6212 x.7020. November 21-26 – Disney's Beauty and the Beast. Based on the Academy Award-winning animated feature film, this eyepopping spectacle has won the hearts of over 35 million people worldwide. Don’t miss your chance to see it at the Harris Center. For show times, visit harriscenter.net.

HOLIDAY TREE LIGHTING

The El Dorado Hills Town Center—in partnership with the El Dorado Hills Chamber of Commerce and El Dorado Hills CSD—presents the annual tree lighting. The event kicks off at 4 p.m. with a merchant open house, where families will enjoy food, beverages and holiday entertainment. Enjoy live music from 5-6 p.m. and caroling from 6-6:30 p.m. while waiting for Santa’s arrival to light the tree with magic glitter. For more details, visit edhtowncenter.com.

November 22 – Imagination Theater Gala Premier. This elegant evening at the theater, sponsored in part by Madroña Vineyards and Cantiga WineWorks, includes a red carpet welcome, commemorative photograph, gourmet appetizer-style dinner, hosted wine bar, premier performance of Oliver!, and a question-and-answer session with the cast following the show. The reception begins at 5:30 p.m. and the show at 7 p.m. For more details, visit imaginationtheater.net.

Christmas at Marshall Gold Discovery State Historic Park from 10 a.m. to 4 p.m. both days. At least 13 buildings, usually not open for public viewing, will be decorated. Visitors are also welcome to make pioneer crafts and wreaths, and enjoy wagon rides. For more details, visit marshallgold.com/historicholiday-houses.

November 22 – Old-Fashioned Christmas Craft Fair. From 10 a.m. to 4 p.m. at the Cameron Park Community Center, enjoy food and beverages while shopping for loved ones and admiring hundreds of handmade crafts specially made for the holiday season. For more details, visit cameronpark.org.

December 5-20 – Carriage Rides. Take a ride through El Dorado Hills Town Center on your very own private carriage ride that’s fit for a winter wonderland. Rides take place from 5-8 p.m. on Fridays and 6-9 p.m. on Saturdays. For more details, visit edhtowncenter.com.

November 28 – Festival of Lights. This holiday-inspired event from 5:30-8 p.m. on Placerville’s Main Street features music, entertainment, visits from Santa, stagecoach rides and more. Don’t miss the tree lighting at 6 p.m. at the courthouse. For more details, visit placerville-downtown.org.

December 6-7 – Homes for the Holidays Tour. Peruse six stunning homes throughout El Dorado County (all immaculately decorated for the season), enjoy a candy bar and local musicians, and learn secrets for creating holiday décor by Pottery World. The tour takes place from 10 a.m. to 5 p.m. both days and benefits the Assistance League of Sierra Foothills. To purchase tickets, visit sierrafoothills.assistanceleague.org.

November 28-29 – Merchants' Open House. Placerville’s Main Street welcomes visitors with coffee, cider and seasonal goodies, with plenty of holiday shopping, entertainment and stagecoach rides—all in one convenient setting. For more details, visit placervilledowntown.org. November 29-30 – Historic Holiday Houses. Celebrate the start of the holiday season by enjoying an old-fashioned pioneer

SAVE THE DATE!

December 6, 13 & 20 – Community Performances. Enjoy performances from the various choirs, dance troops and non-profit organizations that call El Dorado Hills home. Shows take place from noon to 2 p.m. in the Theater Plaza (next to Cold Stone Creamery) at the El Dorado Hills Town Center. For more details, visit edhtowncenter.com.

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For even more events happening in our area, log on to stylefedh.com and click on Calendar. And, be sure to check out our Blog! Send your events to info@stylefedh.com.

22 stylefedh.com - November 2014

Photo courtesy of El Dorado Hills Town Center.

calendar

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Henry’s Steakhouse Dining Hours: Wed/Thurs 5pm - 10pm • Friday 5pm - 11pm • Saturday 6pm - 11pm • Sunday 5pm - 10pm

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outtakes BATTLE OF THE BARTENDERS Sienna New American Grill El Dorado Hills, September 18 Photos by Tom Paniagua.

Tim from ASR Restaurant & Lounge

Area mixologists compete for the prize

David Price, Laura Forbes, Maryann Kelly and Mark Lawhorn

Attendees toast to the bartenders

Jeneca Kretchman, Tiffani Capone and Mark Fucci

FOLSOM FAMILY EXPO Folsom Community Center September 27 Photos by Dante Fontana.

Erin Tyler and Mel Amatulli

Christina Lee-Britt, Jamie Cagle and Jenna Gulla

Top row (L to R): Brock and Michelle Davis; bottom row (L to R): Joan Buzuniz and Brook Davis

Courtney and Dominic Marchese

Alayna and Jenna Tarry

SEASON FOR CHANGE GALA

TACKLE HUNGER

Blue Shield of California, El Dorado Hills, September 6 Photos by Michael Wong.

Oak Ridge High School, El Dorado Hills September 12 Photos by Tom Paniagua. Blue Crew cheers on the Oak Ridge Trojans

Debra Hogue Howes with son Ryan and daughters Sophie and Alyssa Howes

Guests enjoy a fun evening

Guests enjoy an evening of giving back

Food Bank of El Dorado County volunteers

Victoria Camps

Julie Lintz kisses her $1,000 cash prize

Brian Veerkamp, Bill Roby and Matt Huckabay

Haley Hoagland and Brooke Sutter

If you know of any events happening in the Folsom, El Dorado Hills area or have photos you would like to share with us, please submit them to info@stylemg.com. And, to see more Outtakes photos, visit stylefedh.com.

24 stylefedh.com - November 2014

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thearts

rom commissioned portraiture and designing murals to owning his own gallery, Kirk Miller has committed his life to helping bring art into the lives of others. You can see his work on display at the Gallery at 48 Natoma’s Art of Ballet exhibit from November 14 through January 8.

AB: You’ve spent a great deal of time teaching others and helping artists hone their craft. What draws you to teaching? KM: Teaching is not for everyone. For me there is a charge I get in helping students achieve their artistic goals. Drawing and painting has been a great journey, which makes me want to share what I know with others. My earliest experience with teaching was very gratifying. I taught drawing and painting—with a concentration on people, portraits and the figure—and found I was able to make complicated procedures easy to understand. I seem to have the ability to communicate and enable my students to paint at a higher level, which gives them great satisfaction as they reach their personal artistic goals. That makes it fun for both of us.

AB: How did you decide to become a gallery owner, and how do you feel it influences your relationship with art? KM: I had experience with a few galleries that were cold and almost unapproachable; sadly, most art lovers avoided them. 26 stylefedh.com - November 2014

kirk miller Creative Influence by Abigail Blank Stretching

Kirk with his wife Terri

Photos of the artist by Dante Fontana. Artwork photos courtesy of Kirk Miller.

AB: Do you feel that your instruction under Woody Ishmael had a formative effect on you? KM: My experience with Woody (one of the top portrait painters and illustrators of his generation and a contemporary of Norman Rockwell) was definitely a formative one. I already had experience in drawing when I took my first class with him at Troy University, and subsequently, he asked me to become his assistant. This experience gave me the opportunity to observe him painting portraits and illustrations in his personal studio. He was the first famous artist I ever met, and because of his friendship I got to see firsthand how a professional artist actually constructs a painting from the ground up. The friendship and experience was invaluable!

Jackson Barn

When I opened my gallery in Tustin, the idea was to provide a delightful, nopressure opportunity for people to experience the art and meet with the artist. I found it invaluable in regards to understanding my collectors’ needs. Meeting and talking on a personal level with clients—who ranged from beginning to sophisticated collectors—influenced the scope of work I produced, thus helping me find my direction as an artist. AB: What would you most like to say to young artists? KM: There is no such thing as a “starving artist.” There are lazy, unproductive artists, but a person with those characteristics would fail at any profession. If you work hard and

Portofino Harbor

become skilled and productive, you’ll find a market.

•

For more information, visit kirkmillerartstudio.com.

artbeat November 14-January 8 – Ninth Annual Folsom Focus. Sponsored by the Folsom Arts Association, this contest includes more than 200 photographs with categories including: creative imaging with special effects, artistic lens in black and white, Folsom events, Folsom scenes, and reflections in water. For more details, visit facebook.com/thegalleryat48natoma.

November 2014 - stylefedh.com 27

HARRIS CENTER FOR THE ARTS PRESENTS

GREAT SHOWS.

UPCLOSE. IN FOLSOM.

MARY BLACK MON 11/3

DIEGO EL CIGALA WED 11/5

JASON MARSALAS VIBES QUARTET FRI 11/7–SAT 11/8

PRAGUE PHILHARMONIC CHOIR MON 11/10

SENEGAL ST. JOSEPH GOSPEL CHOIR MON 11/17

AN IRISH CHRISTMAS FRI 11/28–SUN 11/30

CALIFORNIA GUITAR TRIO & MONTREAL GUITAR TRIO TUE 11/11 SMOKEY JOE’S CAFÉ FRI 1/2–SAT 1/3

LA THEATRE WORKS: IN THE HEAT OF THE NIGHT TUE 11/18

Browse over 200 great shows now on our website

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health&wellness

listen up Be the Boss of Your Hearing Loss by Linda Holderness

Photo © Kurhan/fotolia.com.

f you’re a typical older adult, or a younger one who has spent years plugged into loud music, it’s a good bet you have some hearing loss. Equally likely, you want nothing to do with hearing aids. The National Institutes of Health estimates nearly half of American adults over age 75, and 17 percent of adults overall, have lost enough hearing to inhibit communication, yet only one-fifth of them wear hearing aids. “People think hearing aids means ‘old,’” says Charles Sanders, Au.D., a doctor of audiology with Whisper Hearing Center in Roseville. “They’re terrified of them.” That’s a mistake. The marvels that technology has wrought for music devices and phones work for hearing aids, too. Gone are your grandmother’s squealing clunkers. Today’s digital

devices are small and savvy, with more sophisticated processing than a cell phone; they’re comfortable, barely visible and they work. So, if everyone seems to mumble or your TV volume shakes the house, listen up: It may be time to get a handle on your hearing.

SEE A PROFESSIONAL Audiologists conduct tests and dispense hearing aids. Medical doctors—otolaryngologists or ear, nose and throat specialists like Deanne Roberts, M.D. of Mercy Medical Group-A Service of Dignity Health Medical Foundation—perform surgery, such as cochlear implants, and treat medical problems.

TRY, TRY AGAIN A few years ago, hearing aids could only make everything louder. Today’s digital versions are programmed to amplify just the frequencies you don’t hear. Their microphones adapt to the noise around you, and new styles convey a truer sound; plus, they have remote controls, are Bluetooth-compatible and link with cell phones. With all this cool technology, “there’s not the stigma there used to be,” says audiologist Kimberly Knudsen of S.E.N.T. Hearing Aid Center in Folsom.

GET THEM SOONER RATHER THAN LATER

Nearly every audiologist or hearing aid dispenser will evaluate your hearing at no cost and help you decide if the devices would benefit you without pressuring you to buy.

“We hear with our brains, and if we’re missing sounds, we eventually lose the ability to distinguish them,” says Sanders, adding: “Hearing aids wake up different parts of your brain.” Johns Hopkins University and the National Institute on Aging found that people with impaired hearing, compared to normal, have more brain tissue loss and are at greater risk for dementia.

HEARING AIDS AREN’T JUST FOR OLD PEOPLE

PROTECT THE HEARING YOU HAVE

Hearing does diminish with age, Roberts says—primarily in the high frequencies, which detect consonants—but loss can occur any time. Causes include: prolonged exposure to high noise levels (rock music, military weapons and motorcycles, for example), chronic use of some medications, illness, genetic issues, and wax or fluid buildup.

Lower volumes when you can, wear earplugs when you can’t, and allow quiet time after exposure to noise. An audiologist can recommend exercises to preserve listening skills. People who can’t hear will miss so much of life, the specialists concur. “It hampers their ability to communicate with the world,” Knudsen says. “Hearing aids are nothing to be afraid of…anymore.”

TESTS ARE FREE

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ourkids

he holidays are fast approaching and life seems like a never-ending parade of expenditures. As parents, we see the numbers in our bank account getting smaller and smaller as the season moves along, yet we forget our kids don’t have the same perspective. In fact, at this time of year, our kids would be forgiven for thinking that money does, in fact, grow on trees. Hence, now is the perfect time to think about what we teach our children about finances and how we can help them grow healthy, mature and responsible attitudes about money.

1. Create a behavioral chart to encourage accountability and pride. Seeing their own progress each

2. Encourage thinking before buying. Spend now or save for later? Once children turn seven or so, you can start to introduce the concept of delayed gratification. “Talk to them about the different choices that this presents and have them really think about their pu rch ase s,” says Darla Colson, CPA, M S T, a t G i l b e r t Associates, Inc. in Folsom. “Remind them that if you spend money on one thing, you might not have enough to buy something else later.” To ease them into this concept, try having two mason jars for their money: one for small, impulse purchases and another to save for something specific and more expensive that they’ve been wanting. This way they get to be responsible for reaching their savings goals by deciding how much and where their money should go.

32 stylefedh.com - November 2014

financial aid Small Lessons Yield Big Returns by Michelle McDaid 3. Let them make mistakes. As kids get older, they start to want bigger and more expensive possessions so it’s good to let them make some bad decisions while they’re younger. “Let them buy the cheap, junky toy you think is a bad idea,” says Heather Fabbre, MFT and art therapist, at Folsom Kids Art Therapy. “Then, when it breaks, it’s a teachable moment.”

4. Don’t monetarily reward every deed. “There are some things children should do without a financial incentive,” says Fabbre. “I encourage parents to separate chores into two categories: regular responsibilities for the benefit of the family—like making the bed or picking up toys—and extra, above-and-beyond chores they can do to earn money. If we reward our children for everything, we run the risk of training them to only help out when they get paid.”

5. Teach them gratitude. Many parents encourage their children to give a small portion of their allowance to charity, and then use this as an opportunity to talk about how fortunate they are as a family. Amber, a local mom of two, recently began educating her 10-year-old, Sarah, about the value of the dollar and what should not be taken for granted. “We show her the bills and explain the cost of treats like going to the movies. We’ve even shared with her how much we earn. She’s slowly getting the sense of why we don’t vacation or eat out as much as we’d like.”

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Michelle McDaid is mom to a too-smartfor-her-own-good five-year-old, and a local documentary photographer based in the Folsom area. Contact her at michelle@ mbymphotos.com.

Mason jar photo © mtsaride/fotolia.com. Girl with money photo © HighwayStarz/fotolia.com.

time they check off a chore gives kids a great feeling of achievement. Just make the rewards small. Take them to the Dollar Tree and let them make their own decisions about what to buy. The point is not to shower them with expensive toys but to encourage them to be accountable for their actions.

cause&effect

the leon foundation Keeping Kids Connected by Bill Romanelli

r. Joyce Leon-Gomez had an incredible example to follow as she grew up. Her father Raul A. Leon, a career journalist in his native Peru and later in the U.S.—where he founded La Voz Latina (the first bilingual magazine in Silicon Valley at the time) in 1990 to provide a reliable information source for the Hispanic population in Silicon Valley—always believed in giving back to the community and serving others. “I started working with my father at the age of 16,” says Leon-Gomez, the oldest of six children, “and that shaped my own commitment to public service. My passion is for education that helps every child be part of the global community.” With that passion and mission, LeonGomez founded the Leon Foundation in honor of her father in 2009. Its vision is to provide underserved children in Peru with access to technology that will equip them to pursue meaningful careers and change the paths of their lives for the better. She created the foundation as a 501(c)(3) nonprofit in El Dorado Hills and sets a goal each year to raise $5,000-$10,000 to provide computers and equipment to schools. There are also projects that teach parents the basics of technology in order to help their 34 stylefedh.com - November 2014

Fifth grade secondary students pose with new computers

children outside school. In Lima alone, there are more than 5,000 public schools, so at the current rate, the foundation’s mission is clearly a marathon, not a sprint. Leon-Gomez hopes as time goes on, she’ll be able to help more schools at a faster rate. To put that in perspective, every $500 buys a new top-of-the-line computer,

dents at five public schools. “Working with my father, I saw and continue to see the great need that is present in places like Peru, where the schools do get some help from the government, but not nearly enough,” Leon-Gomez says. “Access to technology helps prepare these kids for life in the 21st century. At the same time, it helps elevate their creativity and broadens their perspective of the world.” Of course, the engine that drives any nonprofit is donations, and the Leon Foundation is no exception. Leon-Gomez has been able to attract a promising list of sponsors and donors, but is actively looking for additional private donations and grants. “Here in the U.S. we’re somewhat lucky that while there are many needs, there are also a lot of organizations and resources to help meet those needs,” Students from Abel Alva School with Dr. Leon-Gomez Leon-Gomez says. “That’s really not the thanks to a partnership she has with INNOVA case in most countries outside the U.S. HopePC in Lima, which provides the computers fully the students we help today will learn at half-price. With $10,000, she can furnish the skills they need to return to their coma school with an entire computer lab, softmunities and support them directly in the ware, cameras and tools for the teachers. To future.” date, the foundation has raised more than $55,000, benefiting more than 4,000 stuFor more info, visit leonfoundation.org.

•

Photo of Dr. Joyce Leon-Gomez by Dante Fontana. All others courtesy of Dr. Joyce Leon-Gomez.

Dr. Joyce Leon-Gomez

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seniors

our heart is pounding. Your breathing is rapid. You start to sweat and feel a bit euphoric. Don’t be alarmed, it’s not a heart attack: It’s most likely love! Remember when that special someone would catch your eye and the rest of the world melted away? Thankfully, those days can still happen—just listen to Frank Sinatra as he croons, “Love is lovelier the second time around.” And for some of the more than 76 million baby boomers, it might just be lovelier the third or fourth time. According to the Centers for Disease Control, 10,000 boomers are turning 65 every day. They

are healthier and living longer than any other generation. And that means they want to be happy, which for many men and women equates to having a boy/girl friend, lover or spouse. There are plenty of places to find likeminded, single folks looking for anything from a lunch buddy or travel companion to a lifelong partner. Experts advise seniors can find friends (and more!) by doing the following. • Attend parties with friends and family. • Go where no man or woman has gone before. Yoga is not just for women; golf

cupid calls Finding Love Later by LeeAnn Dickson

Five Pointers for Traversing the New Dating Trail: 1 / Be open-minded. Dating rules have changed. What worked decades ago, won’t work today. Look for a dating coach to get started or if you get stuck. 2 / Take it slow. Don’t share details about finances and such too quickly. It’s horrible to think about, but there are people out there looking to steal your heart and then embezzle your money. At this age, it’s easier to recover from a breakup than an empty bank account.

3 / Keep your sense of humor. This tip is essential in all aspects of life, but especially when dating again. 4 / Be honest. Even if you look 65 at 75, don’t be tempted to subtract a few years off your age. The dishonesty will be found out and might be a deal breaker. 5 / Trust your gut. If there’s no connection, admit it to yourself and the other person, and then move on.

Judie Leimer, president of the Sun City Lincoln Hills Singles Club advises about online dating. “This is a new age and Internet dating is OK; it’s how it’s done now.” This lively gal has had several fun dates with suitable suitors. Past president Sarah Lambrose really enjoys the Singles Club. “It is a lifeblood,” she says. “Our group is a gateway to open doors to a new life.” Both ladies agree that if you trust yourself and let yourself go, you can have a great relationship. “At this age, you don’t want to hide what you really want,” Lambrose says.

•

36 stylefedh.com - November 2014

Photo © Ljupco Smokovski/fotolia.com.

not just for guys. • Volunteer and find a partner that shares your passion. • Join a singles club or other group to bring new experiences into your life. • Go online.

homedesign

interior elements

he wall treatment you choose can enhance your design choices in a way that no other single element can. Before you begin, think about the basics of the room—the quality of the light, the room’s proportions, any architectural features you want to emphasize or downplay, and the furniture and fabrics you plan to use. Color, texture and trim all play a role in how your wall treatment works. Consider how you can use a range of surfaces and hues to enhance every room throughout your home.

7 Head-Turning Wall Finishes

1/SMOOTH Smooth wall finishes are the most labor intensive and expensive, but also beautiful.

by Kerrie L. Kelly, ASID 3/ORANGE PEEL Orange peel is the term generally used to describe a “generic” texture that’s good for hiding simple defects and is a good choice for any paint job. Splatter drag is a rougher, less-detailed variation of orange peel, with many peaks and valleys that help add contrast to the paint finish.

4/TRADITIONAL PLASTER On existing plaster walls, a fresh coat of plaster has always been the way to smooth out a bumpy or damaged finish. Traditional three-coat plaster jobs consist of a scratch coat, a brown coat and a finish coat. The finish can be smooth or textured. Plasters may also be tinted before they’re applied.

flat finishes absorb light, which accentuates the beauty and drama of deep, rich color. But an expanse of solid color may not be what you’re looking for. Decorative effects with subtle color variations can add depth and life to a room. The techniques for decorative painting are numerous and varied. Color washing uses layers of paint to achieve a rich patina. Sponging, ragging and combing use household objects to apply or manipulate wet paints; while dragging and stippling utilize dry brushes to achieve the effect. By stenciling and stamping, you can add graphic patterns to the wall.

7/WALLPAPER Wallpaper is wonderfully versatile and extremely popular. It comes in a wide assortment of patterns, from stripes and florals to abstracts and geometrics. It’s a classic choice for a traditional room, but new

Three or four razorthin layers of plaster form a beautifully polished finish with an impressive richness and deepn e ss t h a t ’s o f te n described as “burnished.”

There are two types of flat wall finishes: one for a standard paint treatment, which leaves a slight pebble finish; and one that is smoother, for wallpaper and many custom faux paint finishes, such as metallic, candlelit and suede. A smooth finish is best for kitchens and bathrooms.

6/PAINT

2/SKIP TROWEL

Traditional flat finishes add style to a room in a relatively easy manner. We love how

Skip-trowel texture offers a more refined look under paint and is meant to add dimension to the finished look of the walls. This treatment is the most forgiving of drywall imperfections. A variety of textures can be created with any number of things: paint rollers, trowels with different notches, whisk brooms, ropes and sea sponges. 38 stylergbr.com - November 2014

designs can also work well in a contemporary space. The many textures include grass papers, textured vinyls, flocked finishes and embossed designs.

•

Kerrie L. Kelly is an award-winning interior designer, author and multimedia consultant. She has authored two books: ‘Home Décor: A Sunset Design Guide,’ published by Oxmoor House, and the newly released ‘My Interior Design Kit,’ with Pearson Professional and Career Education. To contact her, visit kerriekelly.com or call 916-919-3023.

All photos courtesy of Brian Kellogg Photography.

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HOLIDA Y r s FEASTING O

20+ RECIPES FROM LOCAL CHEFS O

Compiled by Megan Wiskus

To shake up this year’s Thanksgiving feast, Style asked local chefs for their favorite holiday recipes and tips. As the dishes and advice sprinkled in—each unique to the cook's culture, or style of cooking—we couldn’t help but salivate. From sides and mains to desserts and cocktails, there’s a recipe below that’s bound to blow your guests away.

‹ APPETIZERS

Caramelized Brussels Sprouts with Bacon and Pistachios Recipe submitted by Heather Zamarripa, executive chef at 36 Handles Pub and Eatery, 1010 White Rock Road, El Dorado Hills, 916-941-3606, 36handles.com »» »» »» »» »» »» »» »»

1 lb. Brussels sprouts, trimmed and washed 1/4 lb. bacon, diced 2 tbsp. butter 2 shallots, minced 1 tbsp. garlic, minced 1/4 cup roasted pistachios, shelled 1/8 cup balsamic vinegar Salt and pepper, to taste

Recipe food photo by Dante Fontana.

Blanch Brussels sprouts in salted boiling water for approximately 7-8 minutes, or until almost tender. Strain immediately and shock in ice water to stop cooking. In large sauté pan, cook bacon until it begins to crisp. Add butter, shallots and garlic. Add Brussels sprouts and sauté for 1-2 minutes, until they begin to caramelize. Finish by adding pistachios and balsamic vinegar. Season well with salt and pepper.

CHEF'S

TIP

“My tip for a successful Thanksgiving meal is to have variety. In my family we do three different kinds of potato preparations: traditional mashed with gravy, sweet potato pie, and shredded powder horn potatoes. We also usually have ham and turkey, as well as different varieties of vegetables and bread. Everyone in the family leaves happy since they get to have their favorite dish!” —Heather Zamarripa, executive chef at 36 Handles Pub and Eatery

November 2014 - stylefedh.com 41

Y r HOLIDA FEASTING s

Pao de Queijo Recipe submitted by Joao Peres, master gaucho chef at Flame & Fire, 963 Pleasant Grove Boulevard, Roseville, 916-790-5750, flameandfire.com

Recipe submitted by Angelique Miller, executive chef and general manager at Baagan, 910 Pleasant Grove Boulevard, Suite 160, Roseville, 916-771-2117, baagan.com

»» »» »» »»

10 cups yams, peeled and cut in 1-inch by 1-inch chunks 2 tbsp. grapeseed oil (or other light-tasting oil) 1/2 tsp. sea salt 1/2 tsp. black pepper, freshly ground

Mix ingredients in a large bowl until well coated. Spread onto a large baking sheet so it’s in one layer (chunks not on top of each other). Bake at 425-degrees Fahrenheit for 10 minutes. Stir to flip the yams. Broil at 550-degrees Fahrenheit for an additional 5 minutes. »» »» »» »»

3 tbsp. pumpkin seeds, raw 3 tbsp. scallions, sliced into thin rings 3 tbsp. cilantro, chopped 1 batch chipotle cranberry glaze (see recipe below)

When ready to serve, put yams into a large bowl and add the remaining ingredients. Fold carefully to avoid breaking the yam pieces and coat well.

CHEF'S

“My personal tip for a successful TIP Thanksgiving is to make sure everyone invited is encouraged to bring a favorite dish. That way everyone can be sure there’s something [to eat] that’s comforting and familiar to them, as well as accommodating any dietary restrictions they may have in a subtle, discreet way. As the host, make lots of different and delicious veggie dishes. Any time I've brought veggie dishes to holiday potlucks, they always get gobbled up faster than anything else on the table.” —Angelique Miller, executive chef and general manager at Baagan

Chipotle Cranberry Glaze »» 3 cups (12 oz.) fresh or frozen cranberries »» 1 cup water »» 1 cup pure maple syrup »» 1/2 cup chipotle peppers, diced »» 1 tbsp. grapeseed oil (or other lighttasting oil) »» 1 tsp. sea salt »» 1 tsp. fresh black pepper, ground Boil on high heat until cranberries are tender. Reduce heat to medium low and cook until a syrup consistency, about 10 minutes. Stir frequently to prevent burning. 42 stylefedh.com - November 2014

1/4 cup butter 1/4 vegetable oil 1 cup whole milk 1 tsp. salt 3 cups of sweet cassava flour (manioc flour) »» 2 eggs »» 1 cup Parmesan cheese, freshly shredded »» 1 cup cheese of your choice (jack, Cheddar, Asiago), freshly grated Preheat the oven to 350-degrees Fahrenheit. Over medium heat, bring the milk and butter to a low boil in a 2-quart (or larger) saucepan. With a wooden spoon, stir in the oil and the salt. Remove from heat immediately. Slowly fold in the cassava flour. Transfer the dough to a mixing bowl. Mix in the mixer for several minutes at a low to medium speed. Beat the eggs in a small, separate bowl. Add half of the beaten eggs to the dough slowly. Once the first half of the eggs are thoroughly mixed in, add the remainder of the eggs. Continuing with the mixer on a medium speed, fold in the cheese. Using an ice cream scooper, scoop the dough into greased mini-muffin tins. Bake for 25 minutes.

CHEF'S

“Pao de queijo is a traditional Brazilian TIP cheese bread that’s naturally glutenfree and fantastically delicious!” —Joao Peres, master gaucho chef at Flame & Fire

Roasted Chipotle Yams photo by Dante Fontana. Pao De Queijo photo © paul_brighton/fotolia.com.

ROASTed Chipotle Yams

»» »» »» »» »»

Brony Kadu (Sautéed Pumpkin Topped with Seasoned Yogurt) Recipe submitted by Mousa Amiri, chef and co-owner at Bamiyan Afghan Restaurant, 1121 White Rock Road, El Dorado Hills, 916-941-8787; 7622 Greenback Lane, Citrus Heights, 916725-6009, afghancuisine.com »» 3 pounds fresh pumpkin, peeled and cut into 1/2-inch pieces »» 1 large Spanish onion, cut in half and sliced thin the long way »» 1/2 cup olive oil »» 1/4 tsp. black pepper »» 1/4 tsp. cayenne pepper »» 1 tbsp. coriander powder »» 1 tsp. salt »» 3/4 cup water »» 8 oz. natural yogurt »» 1 tsp. fresh garlic, chopped »» Fresh mint leaves for garnish In a large pot, place the pumpkin with the rest of the ingredients. Cover the pot and simmer at medium heat for 20 minutes or until the pumpkin is tender. Stir occasionally. To serve, place the pumpkin on a flat serving dish. Top it with the yogurt (see recipe below), and garnish with fresh mint leaves. Yogurt Topping: In a bowl, mix yogurt with salt and fresh chopped garlic.

CHEF'S

The Bronx Sausage Stuffing photo by Dante Fontana.

TIP

“Brony kado is a great vegetable dish and goes well with any entrée, especially Thanksgiving dinner." —Mousa Amiri, Chef and Co-owner at Bamiyan Afghan Restaurant

The Bronx Sausage Stuffing Recipe submitted by Dominick Bellizzi, chef and owner at Dominick’s Italian Market and Deli, 8621 Auburn-Folsom Road, Folsom, 916-786-3355; and Dominick’s NY Pizza and Deli, 187 Blue Ravine Road, Folsom, 916-351-0900, dominicksmarketdeli.com »» »» »» »» »» »» »» »» »» »» »» »» »» »»

In butter and olive oil, slowly fry onions, garlic, garlic, celery and mushrooms; coarsely chop broiled sausage. Mix everything together with breadcrumbs, cheese, chicken stock, parsley, salt and pepper. Place in baking dish, and then beat about 5 eggs. Pour over and bake at 450-degrees Fahrenheit for 30 minutes, covered. Buon Appetito!

Butter CHEF'S “In our Italian family, as in most, quantities Olive oil of each ingredient were done ‘by eye base,’ White onions, chopped depending on the amount of people you’re feeding. Garlic, chopped Enjoy my aunt’s Celery, chopped Cremini mushrooms, chopped recipe!" Italian sausage —Dominick Plain breadcrumbs Bellizzi, chef Pecorino Romano cheese and owner at Shredded mozzarella Dominick’s Italian Chicken stock Market and Deli 5 eggs and Dominick’s NY Parsley, chopped Pizza and Deli Salt and pepper

TIP

Cranberry Cabernet Sauce Recipe submitted by Beth Sogaard, owner and chef at Beth Sogaard Catering and Amador Vintage Market, 9393 Main Street, Plymouth, 209-245-3663, chefbethcatering.com, amadorvintagemarket.com »» »» »» »»

12 oz. fresh cranberries, or 4 cups 1-1/4 cups sugar 1 tbsp. orange zest 1 cup Cabernet Sauvignon, or other dry red wine

Combine all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. The berries will pop, and then the sauce will thicken up and the skins grow tender. Cool and serve chilled. Yields 2 cups; serves 12.

CHEF'S

“This dish is so easy, you have no excuse to buy canned cranberry sauce. Make it up to one week in advance. Vary the wine or use cranberry juice instead.” —Beth Sogaard, owner and chef at Beth Sogaard Catering and Amador Vintage Market

TIP

November 2014 - stylefedh.com 43

Y r HOLIDA FEASTING s

‹ MAINS

Citrus Turkey Brine Recipe submitted by Justin Kaufman, executive chef at Back Wine Bar, 25075 Blue Ravine Road, Folsom, 916-9869100, backwinebar.com »» »» »» »» »» »» »» »» »» »» »»

128 fl. oz. warm water 4 oz. salt 3 oz. sugar 3 oz. ginger, roughly chopped 2 oz. garlic, roughly chopped 6-8 bay leaves 1 tbsp. black peppercorn 3 lemons, cut into wedges 3 limes, cut into wedges 3 oranges, cut into wedges 10-12 lb. turkey

Combine all ingredients in a pot and bring to a boil. Stir pot until sugar and salt are dissolved; then turn off flame and let solution cool. Make sure the turkey is fully thawed out and the innards are removed. Fully submerge

“The best way to peel ginger is to use CHEF'S a spoon and scrape it toward yourself; TIP it’s much quicker than a peeler!” —Justin Kaufman, executive chef at Back Wine Bar

turkey in brining solution; cover and let sit for at least 16 hours, but no more than 36 hours. Day of: Remove turkey from brine and pat dry. Place in roasting pan with wire rack. Set oven to 325-degrees Fahrenheit and roast until the meat of the inner thigh registers at 165-degrees Fahrenheit. Yields one gallon.

Pumpkin Curry Recipe submitted by Alex and Jarunee Fleming, owners of Thai Paradise, 2770 East Bidwell Street, Suite 100, Folsom, 916-984-8988, thaiparadisefolsom.com

Place oil in a pan on medium heat and mix in curry paste. When it boils, add chicken and stir in coconut milk—a small amount at a time. Bring it to a boil, stirring and cooking until the chicken is soft. Next stir in the kabocha pumpkin, sugar, lime leaves, salt and basil. Serve over white or brown rice and enjoy!

CHEF'S

“Cooking Thai food is choreography—more of a dance than traditional cooking. It is dependent on when and how much of the ingredients and spices are added, how long it is cooked and under what heat.” —Jarunee Fleming, executive chef at Thai Paradise

TIP

44 stylefedh.com - November 2014

Lobster and Toasted Corn Chowder Recipe submitted by Matthew Luther, chef at Henry’s Steakhouse (inside Red Hawk Casino), 1 Red Hawk Parkway, Placerville, 530-677-7000, redhawkcasino.com/dining/henrys »» »» »» »» »» »» »» »» »» »» »» »»

1 medium onion, diced 2 celery stalks, cleaned and diced 1 tsp. garlic, minced 2 tbsp. butter 3 tbsp. all-purpose flour 1/2 cup white wine 3 cups vegetable stock 2 bay leaves 1 cup heavy cream 1 lb. Yukon Gold potatoes, diced 1 tsp. fresh thyme leaves 2 ears sweet white corn, toasted over coals »» 12 oz. raw lobster meat, diced »» Salt and pepper, to taste »» 1 bunch chives, chopped Sauté onions, celery and garlic until tender with butter in a large pot. Add flour and cook for a few minutes, stirring regularly. Add wine, stock, bay leaves, cream, potatoes and thyme.

Bring to a simmer, stirring regularly, and then reduce heat. Cook for another 20 minutes or until potatoes are tender and mixture begins to thicken. Shave corn off the cob add along with lobster. Cook until lobster is just firm. Add salt and pepper to taste; garnish with chives.

CHEF'S

“Simmer the wine for a couple m i n u t e s b e f o re a d d i n g a n y other liquids (to remove some of the alcohol taste). Anything that uses flour to thicken needs to cook for about 30 minutes, slowly, to remove the raw flour taste; be careful not to burn the bottom by stirring often. “ —Matthew Luther, chef at Henry’s Steakhouse

TIP

Pumpkin Curry and Lobster and Toasted Corn Chowder photos by Dante Fontana.

»» 2 tbsp. rice bran oil (one of the secrets) »» 2 tsp. red curry paste »» 1/2 cup chicken breast, cut »» 1 cup coconut milk »» 1/2 cup cut up kabocha pumpkin (squash) »» 1 tsp. sugar »» 1 tsp. palm sugar (another secret) »» 2 kaffir lime leaves (can be dried) »» 1 pinch of salt »» 1 handful of fresh sweet basil

Stuffed Pork Loin with Togarashi Spiced Asian Pear and Walnuts Recipe submitted by Brian Griffin, executive chef at Fat’s Asia Bistro (Roseville location), 1500 Eureka Road, Roseville, 916-787-3287; 2585 Iron Point Road, Folsom, 916-983-1133, fatsrestaurants.com »» 4 pounds pork loin, whole, unrolled & pounded »» 1/4 cup vegetable oil »» 1-1/2 pounds yellow onion, diced »» 1/2 cup garlic, chopped »» 1/2 cup shallots, chopped »» 1/2 bunch thyme, reserve leaves »» 2-1/2 pounds Asian pears, cored and diced into 3/8-inch cubes »» Juice of 1/2 fresh lemon »» 1/2 pound walnuts »» 1 cup unfiltered sake »» 4 cups chicken stock »» 1-1/2 loaves day-old baguette, diced into 3/4-inch cubes »» 1/2 tablespoon Togarashi* »» 1/2 tbsp. sugar »» Sea salt and pepper, to taste

Salmon photo © Witold Krasowski/fotolia.com. Cocktail photo by Dante Fontana.

Put plastic wrap on the table and put unrolled pork loin on it. Cover with plastic wrap and pound to a thickness of 1/2 inch. Reroll and place in refrigerator until stuffing is complete. Cut lemon into halves and squeeze into a bowl of water. Place diced pears in lemon water to prevent browning. Place diced bread into warm oven to dry, forming croutons. To make the stuffing: Heat oil in large stockpot over medium heat. Add onion and cook for 5-7 minutes; add garlic, shallots and thyme and continue to cook for 2 minutes. Add walnuts and cook for 1 minute. Add

diced Asian pears and stir. Deglaze with sake and cook until most of the sake has evaporated. Add chicken stock and bring to a boil. Add bread to form stuffing; season with Togarashi and sugar. Turn off heat and allow stuffing to cool. Preheat oven to 350-degrees Fahrenheit. To assemble: Spread the stuffing on the unrolled pork loin. Roll to form pinwheel look. Using butcher’s twine, tie on end of the loin then tie the center and on to the other end, placing one or two ties in between the first ties so there is a tie every two inches. Season the pork loin all over with sea salt and pepper. Place on a wire rack on a baking pan and put in preheated 350-degree Fahrenheit oven. Cook to internal temperature of 145 degrees Fahrenheit. Remove and let rest for 5 minutes. Pork loin temperature will continue to rise while resting. Once rested, cut all ties and slice for serving. Serves 8. *Togarashi is an Asian seasoning consisting of chili peppers, orange peel, black and white sesame seeds, seaweed, Japanese pepper and ginger.

CHEF'S

“When roasting your turkey, stuff some seasoned butter between the skin and breast meat—this will help keep the turkey moist and juicy; if your stuffing has been dry in the past, try making it separately; when preparing cranberry sauce, use fresh cranberries with sugar and water, and after berries are cooked add some orange segments and lime zest for an added kick.” —Brian Griffin, executive chef at Fat’s Asia Bistro (Roseville location)

TIP

CHEF'S

“If noodles are the heart of ramen, the broth is the soul. The standard Japanese ramen broths TIP include shoyu (soy sauce), shio (salt), tonkotsu (pork) and miso. Different regions of Japan specialize in certain broths.” —Taro Arai, executive chef and owner at Mikuni

Japanese Ramen* Recipe courtesy of Komichi Arai, mother of Taro Arai, executive chef at Mikuni, 1565 Eureka Road, Suite 1A, Roseville, 916-797-2112; 1017 Galleria Boulevard, Roseville, 916-780-2119, mikunisuhsi.com Shio Ramen Broth: »» 1/2 can chicken broth (24.5 oz.) »» 3 cups dashi »» 1 tsp. salt »» Japanese white pepper, to taste »» 1/2 tbsp. roasted sesame seeds »» Freshly ground garlic (optional) Shoyu Ramen Broth: »» 1 can chicken broth (49 oz.) »» 1/4 cup hon tsuyu (Japanese soup base) »» 1/4 cup hon mirin (Japanese cooking wine) »» 1/4 cup shoyu (soy sauce) »» 1 tbsp. fresh garlic, ground or pressed »» 1 tbsp. sesame oil Toppings: Imagination is the only limit on ramen toppings. The versatility of ramen and its endless combination of toppings make this a particularly special soup. Here are some topping ideas to get you started: »» Egg (either hard or soft cooked) »» Green onion »» Kamaboko (fish cake) »» Cabbage »» Bean sprouts and sweet corn (sauté both in butter with salt and pepper, and add to shio ramen broth) »» Chashu pork (Oto’s Market on Freeport in Sacramento and other specialty Asian grocers have grab-n-go versions of this barbecue pork) »» Boiled spinach »» Ninniku miso-zuke (Japanese pickled garlic) »» Bamboo shoots »» Ham »» Beni shoga (pickled ginger) »» Toasted sesame seeds »» Shredded chicken »» Nori (dried seaweed) In a pot of boiling water, cook noodles for about 3 minutes (5 minutes if frozen). The key is to loosen the noodles before you drop them in the boiling water and stir well. When done, drain the water thoroughly. In a bowl, add noodles to shoyu or shio broths, and add toppings of choice. Serves 2. * NOTE: These two broths can easily be made at home; ingredients can be found locally at Asian grocers. November 2014 - stylefedh.com 45

Y r HOLIDA FEASTING s

‹ COCKTAILS

Pumpkin Patch Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-351-9100, sutterstreetsteakhouse.com »» 2 oz. Irish Cream liquor (i.e. Coole Swan) »» 1.5 oz. Stolichnaya Vanil Vodka »» 1 oz. “Monin” Pumpkin Syrup Shake with ice; strain and pour into martini glass. Garnish with freshly grated nutmeg.

CHEF'S

“If you’re the one hosting Thanksgiving, offer your guests a drink immediately upon arrival—they are much less likely to complain or notice anything gone awry if they're feeling warm and fuzzy. While you’re at it, have one yourself; after all, you've been working hard for weeks!” —Rich Veale, chef de cuisine at Sutter Street Steakhouse

TIP

Mama Veale's Hot Buttered Rum Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-351-9100, sutterstreetsteakhouse.com »» »» »» »» »» »» »»

1 lb. powdered sugar 1 lb. brown sugar 1 lb. very soft butter (unsalted) 2 tsp. cinnamon 2 tsp. nutmeg 1 quart French vanilla ice cream Rum

‹ DESSERTS

Lemon Bars

Recipe submitted by Michelle Schanel, executive chef at Snooty Frog, 3300 Coach Lane, Cameron Park, 530-6779025, snootyfrog.com

Crust: »» 1/2 lb. unsalted butter, at room temp »» 1/2 cup granulated sugar »» 2 cups flour »» 1/8 tsp. kosher salt Filling: »» 6 extra-large eggs »» 3 cups sugar »» 3 tbsp. grated lemon zest (6-7 lemons) »» 1 cup flour »» Confectioners sugar for dusting Preheat oven to 350-degrees Fahrenheit. For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt; with the mixer on low add to the butter until mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet building up a 1/2-inch edge on all sides. Chill. Combine all the ingredients for the filling and pour into chilled crust; bake for 55 minutes. Always use the toothpick test to make sure it is cooked though. Makes 20 squares or 40 triangles.

Mix powdered sugar through nutmeg until completely incorporated and smooth. Add and mix 1 quart ice cream, and return to freezer. When firm and ready to serve, scoop out desired amount into coffee mug and add hot water. Mix in 1.5 oz. of preferred rum (gold, dark, etc.—usually not white—but whatever works for you). Mix until smooth and enjoy. If the temperature of the room is "extra cold," you would be well within your right to use a 151 float.

Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-351-9100, sutterstreetsteakhouse.com »» 2 oz. Makers Mark »» 1 oz. Apple Hill Apple Cider (apple juice works as well) »» 1oz. “Monin” Apple Syrup »» 3/4 oz. fresh lime juice »» Splash of ginger ale »» Apple, sliced thin Shake first four ingredients with ice; strain into highball glass with fresh ice and two apple slices; top with a splash of ginger ale. 46 stylefedh.com - November 2014

CHEF'S

TIP

“For the best turkey every time, buy a Norbest bird and follow the label’s cooking details but soak in ginger ale overnight. Never stuff turkey the day before; [in fact], I always make it on the side.” —Michelle Schanel, executive chef at Snooty Frog

Cocktail photo by Dante Fontana.

Apple Bourbon Fizz

Cuccidatti Recipe submitted by Eric Edstrom, executive chef at The Purple Place Bar and Grill, 363 Green Valley Road, El Dorado Hills, 916-933-2313, thepurp.com Pastry: »» 6 cups flour »» 6 tsp. baking powder »» Salt, pinch »» 1-1/2 cups sugar »» 6 tbsp. Crisco »» 4 eggs (reserve 2 whites) »» 1 tbsp. milk »» 1 tbsp. vanilla »» Sherry

Pear Huckleberry Crisp Recipe submitted by Chef Anthony Endy, director of culinary at Paul Martin’s American Grill, 1455 Eureka Road, Roseville, 916-783-3600, paulmartinsamericangrill.com »» 8 cups Red Comice pears, diced »» 1 cup Pear Brandy (Paul Martin’s uses Pear Brandy from Clear Creek Distillery) »» 2 cups sugar »» 1 tbsp. cinnamon

Topping: »» 1 quart all-purpose flour »» 2 cups granulated sugar »» 2 cups brown sugar »» 2 tbsp. cinnamon »» 1 tbsp. ground nutmeg »» 2 teaspoons Salt »» 1-1/4 pound butter »» 2 cups walnuts, chopped »» 2.5 cups oatmeal Cut butter into medium-sized cubes. Place walnuts in a food processor, and pulse until walnuts are approximately 1/4-inch pieces. Using a spatula, gently combine all ingredients in mixer. Mix on low speed until crumbly until it resembles a granola texture. Do not over mix! Set aside as you make the filling. Filling: »» 2 cups huckleberries

Filling: »» 1 package dried figs »» 1 jar mincemeat »» 1/2 pound dates

Wash and strain the huckleberries to remove as many stems as possible. Peel and dice the pears into 1/2-inch cubes. Combine all the ingredients and let sit for 5-10 minutes before building the crisps. Fill dishes with 1.25 cups of the filling and top with .5 cup of topping. Place on a lined sheet pan and bake in a 400-degree Fahrenheit (conventional) oven (use an au gratin dish, which can be found at any cookware retailer) until the topping is nicely browned, approximately 20-25 minutes. (For convection ovens, set at 350-degrees Fahrenheit for 20-25 minutes.) Serves 4

»» »» »» »» »» »» »»

1/2 cup honey 1/2 pound raisins 1/2 bottle dark Karo syrup 1 cup walnuts 1/3 cup Sherry or Brandy 1 pound glazed (or candied)St fruit 1 tbsp. cinnamon

Put all ingredients through food chopper. If filling is too dry, add more Sherry. If too wet, add more fruit. Roll out pastry on a floured board to a 1/4-inch thickness. Cut in 3-inch strips. Fill center of strips with fruit filling. Join edges of pastry and roll gently to seal edges. Keep sealed edge face down. Cut in 3-inch lengths and cut small slits in the sides. Place on greased cookie sheet and bake at 350-degrees Fahrenheit until light brown, 10-15 minutes. 'S EF

“I come from a large extended Sicilian family CH TIP (even though you wouldn’t know that from my name), and as kids this was something we always looked forward to and had at every holiday. If you only make the pastry and roll it out one-inch thick, cut it to the desired size and let it rest before baking, it makes great scones. I used to make them at the café my wife and I owned on the coast in Pacifica, and we always got rave reviews. Add whatever type of fruit or nuts you want.” —Eric Edstrom, executive chef at The Purple Place Bar and Grill

For favorite holiday recipes from Style staffers and readers, visit styemg.com.

Sift flour, baking powder and salt together. Mix in sugar and cut in Crisco with a pastry cutter or fork. Make a well in the center and add the eggs, milk and vanilla. Mix gently and add enough Sherry to blend to a pliable but firm consistency. Let rest for 30 minutes.

Icing: »» 2 egg whites »» 1 package powdered sugar »» 1 tbsp. hot water (more if icing is too thick) Beat egg whites until foamy, but not thick. Add sugar and water and blend until smooth. Add food coloring if desired or chocolate to sugar before blending. Use a pastry brush to spread on either hot or cold cookies. Decorate tops with candy sprinkles or chopped nuts, if desired, while icing is still wet. • November 2014 - stylefedh.com 47

dine

ike a microchip or a nice Cabernet Sauvignon, Thai food is layered and complex. Sweet, spicy and salty flavors combine in a delightful dance across the taste buds. I was craving the cuisine’s intricacies the other night, so I grabbed a friend and headed to Krua Thai to indulge. The head chef, Anna, is from Thailand, and she knows her stuff. She and husband, Mike, recently took over ownership of the restaurant and since then she’s been crafting made-fromscratch curries, stir-fries and other palatable bites in a cozy, welcoming environment. Upon arriving, my friend and I were seated quickly in Krua’s comfortable dining room. We ordered two colossal Thai iced teas and started our meal with their Fresh Roll, a rice paper roll chock-full of crisp cucumber, carrots, lettuce, fresh herbs and shrimp. Spooning some peanut sauce onto each bite was a perfect way to kick things off. With such a diverse menu, including several creative seafood dishes that all sounded delightful, we finally decided on two of our favorite Thai essentials: red curry and pad kea mao (drunken noodles). As we finished the roll, our picks arrived. The red curry delivered a nice harmony between spicy and sweet. Coconut milk mellowed out the heat of red chili peppers so our mouths didn’t feel like a fiery inferno, while generous amounts of meat (we opted for beef), bamboo shoots, green beans, broccoli, red pepper, eggplant and zucchini filled the fragrant broth. I couldn’t stop eating! The pad kea mao was equally superb. I was particularly fond of the intense flavors of Thai basil and garlic, as well as the chewy, tender rice noodles that intermingled with ample amounts of juicy chicken and perfectly cooked vegetables. Each bite was a joy to cram into my mouth. We were having such a great meal that we couldn’t say no to fried banana and coconut ice cream for dessert. By the time we were ready to leave, I think we were somewhere beyond indulging—and we’ll gladly do it again!

Pad Kea Mao

Sweet, spicy and salty flavors combine in a delightful dance across the taste buds.

krua thai cuisine A World of Flavor

by Jeremy B. Neely // Photos by Dante Fontana Fried Banana with Coconut Milk Rum Sauce and Coconut Ice cream

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Krua Thai Cuisine, 1750 Prairie City Road, Suite 150, Folsom, 916-355-8825, kruathaifolsom.com. 48 stylefedh.com - November 2014

Thai Tea

Fresh Roll

restaurantguide

Relish Burger Bar

Featuring restaurants and eateries in El Dorado Hills and Folsom ** = MAGAZINE DISTRIBUTION POINT

EL DORADO HILLS 36 Handles

1010 White Rock Rd. (916-941-3606 or 36handles.com) British, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ Healthy and authentic may sound too good to be true, but at 36 Handles you will get nothing short of that. From traditional fish and chips to certified Angus beef dishes, you’ll get a good handle on what this eatery is all about. The live bands and full bar add to the lengthy list of reasons why it’s the ideal restaurant. See ad on page 54

Bamiyan Afghan Restaurant

1121 White Rock Rd. (916-941-8787 or afghancuisine.com) Afghan/ethnic food, lunch/dinner, full bar, outdoor seating available, reservations accepted, free Wi-Fi $$ ➻ Afghan cuisine awaits you. Since 2003 Bamiyan Restaurant has offered the Sacramento and El Dorado area delicious Afghan cuisine, including specialties like Mantoo and Ashak dumplings and their award-winning kebabs— ranging from traditional lamb, mouth-watering beef tenderloin and succulent lamb chops to unique salmon and swordfish cooked traditionally over a bed of coals. Experience 50,000-years of flavors in the restaurant’s elegant dinning room or on the spacious and scenic patio. Bamiyan has something for everyone including vegetarian and vegan.

what it is—an ideal place to dine! Located in beautiful El Dorado Hills, this sushi bar features a wide variety of traditional Japanese sushi crafted by master chefs. With warm atmosphere, flatscreen televisions and top-notch seafood, it is the perfect dining spot day or night.

El Dorado Saloon

879 Embarcadero Drive (916-941-3600 or eldoradosaloon.com) American, breakfast/lunch/dinner, full bar, happy hour, outdoor seating available, reservations accepted $$ ➻ At the El Dorado Saloon, every night is a fun night! Old West décor contributes to its fun ambiance, while the mouthwatering burgers, prairie-fresh salads and chopping block sandwiches—all done saloon-style—will satisfy any cowboy’s appetite. Every night offers something different—from comedy shows and live music to dancing and playing pool. For good food and good times, grab those cowboy boots and head to the hills. See ad on page 27

Bistro 33

1000 White Rock Rd. (916-933-3111) American, lunch/dinner, full bar, happy hour, reservations accepted, outdoor seating available $$ ➻ If your favorite sporting event is on, stop by to enjoy it with the delicious tasting burgers crafted at Relish—one of El Dorado Hills’ finest burger joints. With indoor, outdoor and bar seating, it offers the perfect environment for any type of day or night outing. Don’t forget to ask about their house specialty drinks at the indoor-outdoor bar.

Selland’s Market Café

4370 Town Center Blvd. (916-932-5025) Café/bakery, lunch/dinner/dessert, beer & wine only, outdoor seating available $$ ➻ Upon first glance, the chic setting and stunning outdoor patio overlooking the Town Center fountains will have you impressed with Selland’s. The seasonal, healthy and housemade menu items are the cherry on top! From eclectic sandwiches and hearty entrées and sides to leafy green salads and pizzas, you’re sure to find something that speaks to you. Got a sweet tooth craving? A variety of desserts are offered and promise to complement your meal.

Sienna Restaurant

3909 Park Dr. (916-941-9694 or siennarestaurants.com). American, breakfast & brunch/lunch/dinner, full bar, reservations accepted, outdoor seating available, free Wi-Fi $$ ➻ Executive Chef Brian Hawkins has created a mouthwatering menu at this upscale, chic eatery. Specialties include woodfired pizza, fresh fish, hand-cut steaks and a large selection of appetizers. The romantic environment boasts four fireplaces, Italian décor and spacious outdoor patios, which contribute to its warm and classy ambience. See ad on page 49

Sky Sushi

4364 Town Center Blvd. (916-358-3733) American, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ Bistro 33 brings you elegance and fine dining at its best. From the beautiful indoor lighting to the contemporary outdoor fire pits, offering a beautiful view of the fountains, it delights customers with a one-of-a-kind ambiance. Be sure to get a taste of their sweet potato fries with the signature truffle mayo or their well-known French dip sandwich.

3907 Park Dr. (916-941-6310) Japanese, sushi bar, lunch/dinner, beer & wine only, reservations accepted $$ ➻ Since 2005, Sky Sushi has been serving fresh and tasty rolls at reasonable prices. Located in the eye-catching shopping center La Borgata, it offers a trendy atmosphere with a stylish interior. If you have that sushi craving, satisfy it with their famous “Slap Me” or “Shrimp Lover” rolls. Be sure to get a taste of the crispy tempura and the one-of-a-kind garlic edamame.

Café Campanile

Windplay Deli **

4359 Town Center Blvd. (916-934-0734). French, full bar, reservations accepted, outdoor seating available $$$ ➻ Located at the El Dorado Hills Town Center, is an upscale French restaurant with a beautiful outdoor lake view. A great place to visit for any occasion— from a romantic date to a family dinner. Choose from their a la carte menu, featuring favorites like French onion soup, pork shank and escargots bourgogne. Be sure to save some room for the delicious crème brulee or vanilla crème desserts.

Chantara Thai

4361 Town Center Blvd. (916-939-0389) Thai, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ Red curry? Peanut curry? Spicy curry? Whatever your preference, you can find it all at this authentic Thai restaurant. Not only will you feel as though you are in the heart of Thailand with the themed décor, but you will also get your money’s worth of flavor that will leave you wanting more.

Chiyo Sushi

1121 White Rock Rd. (916-934-0460) Sushi bar, lunch/dinner, beer & wine only, outdoor seating available, reservations accepted $$ ➻ Elegance, sophistication, and top quality fish are a few of the things that make Chiyo Sushi

5003 Windplay Dr. (916-933-9099). Deli, outdoor seating available $ ➻ Located in a business park, the Windplay Deli is a great place to stop by on your lunch hour. Operated by the owners themselves, they strive to create your sandwich to your preference, accommodating your likes. They offer half and half deals, a variety of soups and home-style chili.

Sauce’d Pizza & Cocktail House

879 Embarcadero Drive (916-933-3729 or saucedcocktailhouse.com) Pizzeria, lunch/dinner, full bar, happy hour, outdoor seating available, reservations accepted, free Wi-Fi $$ ➻ Carnivores, be warned—there is a thin crust, wood-fired Meat Lovers pizza and many unique cocktails to wash it down. The focus here is on (no surprise) the sauces: from the pizzas (garlic cream, BBQ garlic and marinara, to name a few) and wings (11 flavors to choose from) to the eclectic cocktails. Don’t worry about your drink getting warm, either: Sauce’d boasts the area’s only iced bar drink rail. How about a side of entertainment with your slice? Enjoy live acoustic music on Tuesdays and jazz on Thursdays, or relish the beautiful outdoor patio. See ad on page 27

FOLSOM RESTAURANTS Bacchus House Wine Bar and Bistro

1004 E Bidwell St., Suite 100 (916-984-7500). New American, lunch/dinner, full bar, happy hour, outdoor seating available $$$ ➻ Formally Bidwell Street Bistro, Bacchus House still offers many of the same menu options while featuring an updated dining room and a wine room. Specials focus on locally grown, seasonal products and local wineries are featured on their upgraded, extensive wine list. Stop in for Sunday Champagne brunch, lunch, happy hour or dinner to experience a high level of dining and service.

Back Wine Bar & Bistro

25075 Blue Ravine Road, Suite 150 (916-986-9100) New American, dinner, Sunday brunch, takes reservations, outdoor seating available $$ ➻ Featuring wines from California and beyond,

November 2014 - stylefedh.com 51

restaurantguide Back Wine Bar continued... Back Wine Bar & Bistro has something for every palate. With help from their knowledgeable staff, you’re bound to delight your taste buds— especially when you order their house-made bruschetta and strawberry salad, or one of their mouthwatering entrées, which change daily.

the finest in services, quality and presentation

Fat’s Asia Bistro **

2585 Iron Point Rd. (916-983-1133 or lovemyfats.com) Asian bistro, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ Classy & trendy ambience Fat’s specializes in handmade dim sum, house-made banana cream pie (Frank Fat’s recipe) and fresh, highquality Asian food. They have a full bar with high quality spirits and a spectacular wine list, along with patio seating featuring outdoor water features. Banquet parties are available for up to 30 people. Experience contemporary Asian cuisine in a spectacular, hip environment. See ad on page 10

weddings open house events birthday parties cocktail parties private events

Folsom Palace

916.834.3554 BoccaCatering.com

1169 Riley St. (916-983-8880 or folsompalace. com). Asian, lunch/dinner, full bar, reservations accepted, outdoor seating available, free Wi-Fi $$ ➻ For the past 20 years, chef and owner Bill Zheng has been preparing dishes the healthy way, and brings a myriad of experience in the food industry. Using only natural and fresh ingredients, they offer a wide variety of lunch and dinner selections (including many specialties) in generous portions. Dine-in for a mouthful of flavorful fusion dishes all the while enjoying the classy, upscale ambiance.

Folsom Tap House

MEXICAN CUISINE & TEQUILA LOUNGE

Experience Mexquite.

Weekend Breakfast 9-2 PM

Molletes

Huevos Divorciados

French Toast

Catch All of the NFL Games Here!

Weekend Happy Hour

11AM-6PM (BAR ONLY) 916-984-8607 | mexquite.com 25095 Blue Ravine Rd. Folsom, CA In the Raley’s Center

25005 Blue Ravine Road, Suite 140 (916-2825711 or folsomtaphouse.com) American, full bar, happy hour, outdoor seating available $$ ➻ Choices abound at Folsom Tap House! Their extensive menu allows guests to choose from draft and bottled beers, and to create their own flight. Their food menu has options that’ll pair perfectly with whatever pint you pick. Stop by for dinner any night of the week, or enjoy a weekend lunch on the patio.

Hasu Teriyaki and Sushi

25075 Blue Ravine Road, Suite 120 (916-9837777) Japanese, lunch/dinner, reservations accepted, free Wi-Fi $ ➻ Enjoy the delicious food, friendly service and comfortable atmosphere at Hasu Teriyaki and Sushi. The menu features a wide variety of traditional Japanese dishes guaranteed to please all. Big portions with small prices will have you coming back for more!

Jack’s Urban Eats **

2756 E. Bidwell St. (916-984-5553) American, lunch/dinner, beer & wine only, outdoor seating available $$ ➻ Specializing in carved sandwiches and flavorful salads with an option to build-yourown, you are sure to enjoy the perfect meal at Jack’s Urban Eats where consistency and highquality ingredients are a given. The artwork and ambience contribute to its urban look and feel, leaving you with a five-star eating experience at a casual eatery.

Jimboy’s Tacos

708 E. Bidwell St. (916-983-6990). Mexican fast food, beer & wine only, outdoor seating available, free Wi-Fi $ ➻ Jimboy’s Tacos opens early and closes late to accommodate your cravings for Mexican food any time of the day. Taste for yourself the Parmesan cheese, crusted shell tacos with one of their many salsa varieties. The Aztec interior

52 stylefedh.com - November 2014

décor with the low lighting effect contributes to the feeling of a tangible Mexican restaurant.

Kanpai Sushi

1013 Riley Street (916-983-7174 or facebook. com/kanpaisushifolsom). Japanese, lunch/dinner, reservations accepted, outdoor seating available, beer & wine only, happy hour $$ ➻ Kanpai is the go-to place for not only the best sushi, but also bento boxes, udon and more! At Kanpai customers will receive superior service, as well as the freshest fish around.

Krua Thai Cusine

1750 Prarie City Road, Suite 150 (916-3558825). Thai, lunch/dinner, beer & wine only, takes reservations $$ ➻ Take in the relaxing atmosphere, excellent customer service and authentic fare at Krua Thai Cuisine. Dishes include pad Thai, spicy beef salad, mango curry and Thai iced tea—all for a great deal! Be sure to save room for the fried banana dessert with coconut milk rum sauce (served with coconut ice cream and coconut flakes). Stop in for lunch or dinner, or grab takeout; either way, you won’t be disappointed.

La Bou

404 Blue Ravine Rd. (916-983-3885). 13385 Folsom Blvd. (916-608-2288). Outdoor seating available $ ➻ For more than 25 years, La Bou Bakery & Café has been serving the northern California region. Freshness, quality and taste are just a few of the things they balance in their dishes. The selections you can choose from include fresh croissants, espresso drinks, pastries, soups, salads and sandwiches. These locations are in great central areas and offer nice outdoor patio seating.

Land Ocean New American Steakhouse

2720 E. Bidwell St. (916-983-7000 or lorestaurants.com). Steakhouse/seafood, breakfast & brunch/ lunch/dinner, full bar, reservations accepted, outdoor seating available, free Wi-Fi $$$ ➻ At Land Ocean, you will find the best of the Land and the Sea. The culinary team has created a distinctive menu, which includes hand-cut steaks, wood-fired rotisserie, fresh seafood and more. Owners Mark and Karoline Platt have designed a warm and casual environment and an ambience that leaves you with the full effect of an upscale, luxurious dining experience.

La Rosa Blanca

402 Natoma St. (916-673-9085 or larosablancarestaurant.com). Mexican, lunch/dinner, full bar, outdoor seating available $$ ➻ You’re part of the family at La Rosa Blanca where the friendly staff is always welcoming. Fajitas, tostadas, or tortas? Making a selection could become a challenge with so much to choose from. With great tasting food, generous portions and a festive environment, you are bound to have the ultimate Mexican experience. Add live music into the mix and you have yourself the perfect Saturday evening.

Lotus 8

199 Blue Ravine Rd, Suite 100 (916-351-9278 or lotus8folsom.com). Chinese, lunch/dinner, beer/wine only $$ ➻ Looking for a restaurant that offers exceptional food and sleek, Asian-style décor? Look no further than Lotus 8. This eatery serves authentic Chinese food with a modern twist, such as orange chicken that manages to be both saucy yet incredibly crispy at the same time. Come for lunch when all of their dishes come with soup, salad, your choice of chow mein or fried rice, and dessert.

Mexquite Mexican Cuisine and Tequila Lounge**

25095 Blue Ravine Rd. (916-984-8607 or mexquite.com) Mexican, full bar, happy hour, reservations accepted, outdoor seating available $$ ➻ Mexquite Mexican Cuisine and Tequila Lounge complements what the city of Folsom and the surrounding areas are creating for the environment. They provide shade, great tasting cuisine, warmth for the winter months and cooling for the summer time, while providing its neighbors and friends with outstanding service and the highest quality food and beverages. Enjoy eating out for breakfast? Mexquite now serves Mexican-style breakfast every Saturday and Sunday. See ad on page 52

Pronto’s Pizzeria

299 Iron Point Rd. (916-608-0720) Italian, lunch/dinner, beer & wine only, free Wi-Fi $ ➻ You haven’t tried it all unless you’ve tried a slice at Pronto’s Pizzeria. Owners Joseph and Diane Benevento came from the East Coast with the family recipes of great Italian dishes. Serving pizzas of all sizes and flavors, it is easy to have it your way. Not a fan of pizza? Not a problem. Pronto’s makes a wide variety of dishes, like baked ziti or the eggplant parmigiana, to choose from.

feeling that you’re right by the ocean. The modern, hip atmosphere leaves you at ease as you consume your fish, one roll at a time.

Sunny Garden Restaurant

25085 Blue Ravine Rd., Suite 150 (916-983-8882 or folsomsunnygarden.com). Asian cuisine, lunch/dinner, beer & wine only, reservations accepted $ ➻ Since 2006, Sunny Garden Restaurant has been serving some of the best and exotic Asian dishes in the area. Every dish is made with fresh ingredients in a traditional way, from their pineapple chicken to the tomato beef chow mien. Large portions for great prices in a casual, relaxed environment is what you’ll find when you dine at Sunny Garden.

Teriyaki To Go!

614 E. Bidwell St. (916-983-5560). Japanese, lunch/dinner $ ➻ An inconspicuous but flavorful restaurant with a thumbs up for taste, Teriyaki To Go is an ordinary eatery with extraordinary taste. Some may like the consistent tang of the teriyaki sauce that adds a whole lot of flavor, while others enjoy the pan-fried noodles. Either way, you are sure to enjoy your meal at this teriyaki establishment.

Thai Paradise **

2770 E. Bidwell St. (916-984-8988 or thaiparadisefolsom.com). Thai, lunch/dinner, beer & wine only, outdoor seating available $$ ➻ High energy atmosphere, quality food and daily specials are some of the aspects of what makes this eatery true to its name, Thai Paradise. Voted the best in town by the locals for several years in a row, you won’t want to miss out on the refined flavors of Thai food this restaurant has to offer your taste buds. See ad on page 51 & 53

Visconti’s Ristorante

2700 E. Bidwell St., Suite 700 (916-983-5181 or viscontisristorante.com). Italian, lunch/dinner, full bar, reservations accepted, outdoor seating available $$ ➻ For the past two decades, Visconti’s Ristorante has given the community a taste of Italy with their truly authentic dishes, romantic setting and traditional Italian music. An award-winning restaurant, Visconti’s has been selected for being the best in town for several years in a row. Linguini con gambere (shrimp) and asparagus, and spicy rigatoni alla vodka are some of the pastas they are known for, to name a few.

Wasabi Asia Bistro & Sushi Bar

Strings Italian Café

25035 Blue Ravine Rd. Ste. 120 (916-983-8815 or folsomstrings.com). Italian, lunch/dinner, beer & wine only $$ ➻ Strings Italian Café has been offering enjoyable and affordable Italian dishes in a relaxed atmosphere for the past two decades, and the tradition continues at their new location. Stop by on Wednesdays to indulge in the all-you-can-eat deals or enjoy one of their lunch specials any day between 11 a.m. and 4 p.m. Seniors 62 and older get 15 percent off any entrée, while kids eat free on Sundays and Mondays after 4 p.m.

Suishin Sushi **

194 Blue Ravine Rd. (916-985-8885). Japanese sushi bar, lunch/dinner, beer & wine only, reservations accepted, outdoor seating available $$ ➻ Beautifully arranged and mouthwatering sushi is the name of the game at Suishin Sushi. The use of some of the freshest ingredients, from quail egg, uni and ponzu, gives you the

2371 Iron Point Rd. (916-817-8887 or wasabi.com). Japanese, beer & wine only, reservations accepted, outdoor seating available $$ ➻ Superb and chic ambience, friendly staff and delicious dishes at reasonable prices – what more can the impeccable Japanese restaurant possibly consist of? At Wasabi House you will be convinced that great service is priority and great food is valued when you try one of their thin beef with scallions or broiled filet dishes.

Willow Café & Sweetery

13405 Folsom Blvd., Suite 950 (916-294-7805) American café, breakfast/lunch, beer & wine only, reservations accepted, outdoor seating available $$ ➻ The Willow Café & Sweetery proudly features a seasonal menu with local brews and wines available. The dishes highlight fresh, local and delicious ingredients, using only free-range and grass-fed meats. They offer cuisine to meet a range of dietary needs, including vegetarian, vegan and gluten-free selections. See ad on page 53

For more restaurant listings in Folsom, El Dorado Hills and the surrounding areas, visit stylefedh.com and click on our extensive restaurant guide.

November 2014 - stylefedh.com 53

taste ANDOUILLE GOUGÈRES Brown Sugar Kitchen by Tanya Holland with Jan Newberry; photos by Jody Horton (Chronicle Books, 2014, $29.95)

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1 cup water 1/2 cup unsalted butter Kosher salt 1 cup all-purpose flour 5 eggs 2-1/2 oz. Gruyère cheese, grated 4 oz. andouille sausage, chopped

Preheat the oven to 425 degrees. Line two baking sheets with parchment paper. In a large saucepan, combine the water, butter, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. When the butter has melted, add the flour all at once, stirring vigorously with a wooden spoon. Reduce the heat to medium, and keep stirring until the mixture has formed a smooth, thick paste and pulls away from the sides of the pan, about 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment or to a large heatproof bowl. If using a stand mixer, add 4 eggs, one at a time, mixing on low speed until the egg is incorporated

dinner date Food and Beer for the Season and the dough is smooth before adding the next egg. (If mixing by hand, add 4 eggs, one at a time, stirring with a wooden spoon until the egg is incorporated and the dough is smooth before adding the next egg.) The mixture should be very thick, smooth and shiny. Stir in the Gruyère and andouille. (To make ahead, cover the bowl tightly with plastic wrap and refrigerate for up to 1 day.) Use a tablespoon to drop the dough into 1-inch rounds about 1-1/2 inches apart on the prepared baking sheets. You should have about 2 dozen gougères. In a small bowl, whisk the remaining egg with a pinch of salt to make an egg wash. Brush the top of each gougère with the egg wash. Bake for 15 minutes. Reduce the oven to 375 degrees, rotate the baking sheets, and continue baking until the gougères are puffed and nicely browned, about 15 minutes more. Serve warm or at room temperature.

RUBICON BREWING COMPANY MONKEY KNIFE FIGHT AMERICAN STYLE PALE ALE Rubicon Brewing Company is one of Sacramento’s oldest and most well known breweries. They began their brewpub back in 1987, and have been delivering some of Northern California’s best beers for decades. Arguably, their most popular brew to date is Monkey Knife Fight, a quintessential session beer and an example of a modern-day American pale ale. Weighing in at 5.4-percent ABV, it’s a very drinkable and citrusy brew that’s dry with a good balance of hops and maltiness, and a nice, crisp finish. It pairs especially well with rich, spicy foods like this month’s Andouille Gougères. —Heather Zamarripa, Executive Chef, 36 Handles Pub & Eatery

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Cookbook and recipe photos by Jody Horton. Beer photo courtesy of Rubicon Brewing Company.

Gougères are sophisticated cheese puffs and are the appetizer of choice in Burgundy, France, where I went to cooking school. They’re made from a base known as pâté à choux, a very elementary dough and one of the first I learned to make. Don’t be intimidated by the fancy French name. pâté à choux is easy to master and versatile, too. It’s the foundation for many famous pastries including éclairs and cream puffs, and as you see here, it also comes in handy for savory treats. For this Cajun-inspired version, I decided that a crumble of spicy andouille might just put them over the top.

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Presenting Style Magazine’s Top Chefs special advertising section. Some of our area’s creators of culinary have chosen to highlight their practice within the pages of the area’s most read community magazine. Each month Style plans on choosing a different industry to give these businesses a unique opportunity to stand out and highlight their products and services. And when you visit these businesses, make sure you tell them you saw their profile in Style!

Michelle Schanel Snooty Frog Burke Junction | 3300 Coach Ln. Cameron Park | 530-677-9025 www.snootyfrog.com Pleasing our customers is the most important part of our business. Our guests come to enjoy our great food and local wines. From festive birthday celebrations, to drinks with new acquaintances and anniversaries, we are in the business of offering not only a tangible product, but a theater in which lives interact and dreams begin. In short, we are creating not only meals, but memories.

Jarunee Fleming Thai Paradise 2770 E. Bidwell St., Ste. 100 | Folsom 916-984-8988 www.thaiparadisefolsom.com Jarunee studied food preparation and cooking as an apprentice to her uncle, who was the Executive Chef at the 5-star Oriental Hotel in Bangkok, Thailand. She has been a chef for 15 years and loves making people happy with her food. “I love to cook and see people enjoying my food,” Jarunee says. Her favorite dishes to prepare are Thai Curries. The most challenging part of her job as a chef is managing the restaurant. Judging by how busy Thai Paradise is, especially on Fridays and Saturdays, Jarunee and her husband, Alex are handling the challenge well. When Jarunee is not cooking, you can find her enjoying growing her own flowers.

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Wing Chang Suishin Sushi 194 Blue Ravine Rd., Ste. 100 Folsom | 916-985-8885 www.suishinsushi.com Meet Wing Chang, owner and head chef at Suishin Sushi. If you haven’t visited Suishin Sushi you really should! Wing is not only a master at his craft but absolutely fun to banter with. In 2007, he started the restaurant and over the past years has built a strong reputation with his unique style and artistic preparation of nigiri and specialty sushi rolls. You’ll love the fresh selection of ingredients and innovative cuisine. See you soon!

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Photos by Randy Martin

SPECIAL ADVERTISING

Victor Octavio Bacchus House Wine, Bar & Bistro 1004 E. Bidwell St., Ste. 100 | Folsom 916-984-7500 | www.bacchushousebistro.com Award-winning Executive Chef Victor Octavio invites you to Bacchus House Wine, Bar & Bistro to experience his more than 25 years as an executive chef and enjoy his culinary cuisine and genuine restaurant hospitality! His career has been a vibrant and successful one. As a co-owner, Chef Victor, along with Eric Adams both embarked on a successful event planning business named, “Bacchus Elegant Events.” With over a decade in that field they both decided to open a bistro, appropriately named, “Bacchus House Wine, Bar & Bistro.” Before opening this bistro Chef Victor was the Executive Chef of the Cliff House of Folsom, back in it’s glory days. Chef Octavio is pleased to welcome you to his newest creation as he is dedicated, centered, and celebrates California farmers’ fresh, organic cultivated treasures as Mother Nature’s gift. With his seasonal menus, you will delight in the indulgence, presentation, and fine cuisine paired with the best fruit of the vine. Bacchus House Bistro supports and embraces the Northern California

community as a whole, with a vision to serve, nurture, delight and inspire, both traditionally and whimsically in the celebration that is life. Join Chef Octavio for Champagne Brunch on Sundays from 10 am-2 pm, Wine Wednesdays with “Harry the Wine Guy” starting at 5:30 pm, and of course Tuesday through Friday Happy Hour with a rotating, seasonal menu 4-7 pm; Saturdays: 5-7 pm. Call for details about the monthly Wine Maker’s Dinner, featuring the best wineries from Fair Play to France! 916-984-7500 All events at Bacchus House Wine, Bar & Bistro are considered special. Please schedule an appointment to meet and discuss your vision and custom menu with our experienced event coordinator, Meshelle Fatooh. All menu items can be combined to create your ideal list of options. We look forward to partnering with you to create the perfect event for your special occasion, and we thank you for considering Bacchus House Wine, Bar & Bistro as your special event choice. Executive Chef Victor Octavio and his staff will create a magical experience!

November 2014 - stylefedh.com 57

Kotaro “Taro” Arai Mikuni Japanese Restaurant & Sushi Bar 4323 Hazel Ave. | Fair Oaks 916-961-2112 | www.mikunisushi.com Kotaro “Taro” Arai was born on Japan’s southernmost island of Kyushu. He was virtuous, carefree, radical, and was forever being sent home from school. At age 15, with the money Taro had saved from his newspaper route, Taro’s father moved the Arai family to America. In 1987, Taro’s parents opened a modest Japanese restaurant called “Mikuni” in Fair Oaks to provide a living for the family. More than twenty-five years and several locations later, Mikuni is one of the most successful restaurant businesses in the region, thanks in large part to loyal guests who come back to enjoy the lively ambiance and innovative menu items created by Mikuni sushi chefs. Chef Taro is imaginative, inventive, personable, unpredictable, energetic, eclectic, and even a little bit outrageous. He’s one of the hottest and most renowned sushi chefs to hit the restaurant scene. With eight Mikuni restaurants flourishing in Northern California, Taro is setting a fast pace in the world of sushi. Taro has

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a natural instinct for creating gastronomical delights that range from traditional Japanese-style sushi to variations designed to please the American palate. He presents a menu unequalled by any sushi bar in the western United States, and has a knack for understanding and satisfying the distinct tastes of his customers. Mikuni locations have been consistent winners of “Best Of” readership surveys since 1998, and under Taro’s leadership, Mikuni chefs have conceived more than 300 original creations— many of them named for their loyal guests. Happy Hour weekdays 2:00 p.m. to 5:00 p.m. with full bar. Convenient to-go. Rent-a-Chef full-service catering. Loyalty program.

SPECIAL ADVERTISING

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/WillowCafeSweetery @Willow_Folsom

Francie Cruz

Sarah Boudjakdji

Bocca Catering 916-834-3554 | info@BoccaCatering.com www.BoccaCatering.com

Willow Cafe & Sweetery 13405 Folsom Blvd., #950 | Folsom 916-294-7805 | www.WillowCafeandSweetery.com

Bocca Catering is a full-service catering company providing exceptional service, beautiful presentations, and fresh innovative cuisine. After years of experience as a personal chef Francie Cruz decided to take on the world of catering. She established Bocca Catering in 2000 and since then she has been named #1 Caterer in the Sacramento and El Dorado Hills regions. Francie believes that menus should be perfectly suited to the occasion and menus designed to make an emotional connection with the guests. Francie’s passion is to create and present all types of ethnic foods ranging from Asian infused to Mediterranean. Our job is to handle the details, so you don’t have to!

CLEAN EATING-GLUTEN FREE At Willow Café & Sweetery we proudly feature a seasonal menu with local brews and wines available. Chef Sarah utilizes fresh, local and delicious ingredients, using only free-range and grass-fed meats to highlight all of her dishes. All of our breads, dressings, jams and more are made in house. We offer cuisine to meet a range of dietary needs including vegetarian and vegan selections and specialize in gluten-free dishes and baked goods. Call today to reserve a private party! Chef Sarah will work with you to customize your menu and make sure you enjoy a truly wonderful experience!

Ryan Montgomery The Independent 629 Main Street | Placerville 530-344-7645 www.independentplacerville.com The Independent Restaurant and Bar offers a refreshing place for gatherings of family and friends in the Emerald Street Building on upper Main Street in Placerville. Come and enjoy the modern rustic setting which includes cozy indoor dining and a convivial bar. In addition, outdoor dining is available on the private garden patio. Our temperate foothill climate presents plenty of opportunities for dining and drinks under the stars and fireside in the patio’s unique outdoor setting. Now in their fourth year, the Independent remains focused on its American fusion menu prepared with the freshest ingredients. The full bar is top tier with innovative creations featuring fresh-squeezed juices and infused liquors mixed by our friendly and professional staff. Head Chef Ryan Montgomery leads his team of gifted cooks in producing cuisine unparalleled in the foothill region. Operating as a “scratch kitchen” the work begins early at The Independent, where meats, cheeses, and fresh-delivered produce are all prepared daily for lunch and dinner service. Creative weekend specials are a hallmark of the Independent and savvy patrons know they sell out quickly. Call and speak to the friendly staff for information and reservations or follow the Independent on Facebook to see current weekend specials.

November 2014 - stylefedh.com 59

swag Attract-O-Mat Tunnel Pet Bed, $18.95 at Wagger’s, 25035 Blue Ravine Road, Suite 110, Folsom. 916- 984-3700, waggerpetspa.com.

Mia Bracelets, $75 each at adacollection.com.

Chocolate Silk Pyramid, $34.95 (30-piece tray) at The Chocolate Architect, 250 Palladio Parkway, Suite 1335 Folsom. 916-966-9006, chocsilk.com.

down with brown Melissa & Doug Puppy, $12.99 at Starlight Starbright, 711 Sutter Street, Folsom. 916-983-9977, shopstarlightstarbright.com.

Perry Ellis Portfolio Travel Kit, $45 at macys.com.

Eiffel Tower Cork Cage, $35 at Unwined, 915 Sutter Street, Folsom. 916-3575500, unwinedonsutter.com.

Arturo Fuente Opus X Perfecxion No. 2 Cigar, starting at $29.95 at Adam’s Cigars, 4364 Town Center Boulevard, Suite 112, El Dorado Hills. 916-358-5674, adamscigars.com. 60 stylefedh.com - November 2014

‘Nutella: The 30 Best Recipes’, $12.95 at Face in a Book, 4359 Town Center Boulevard, El Dorado Hills. 916-941-9401, getyourfaceinabook.com.

All photos courtesy of their respective companies

by Adrianna Valencia

The Tiger’s Eye Handmade Natural Cleansing Clay Soap, $18 at The Tiger’s Eye Skin Care, 8016 FolsomAuburn Road, Folsom. 916-988-4973, tigerseyeskincare.com.

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thewhereandwears

say the word 6 Fab Finds by Rachel Lopez and Kirsten Vernon

UPWORDS When a plain shirt needs a sassy accessory, throw on a fashionable statement hat from Tilly’s. With more than a few to fit your mood, we know you’ll find what you want to say. $19.99, tillys.com

WHAT’S YOUR STORY? This Stella & Dot Signature Engravable Disc Necklace in Gold is a gorgeous accessory that’s bound to make you stand out. Worn solo, or layered with another necklace, this monogram style has become a Where and Wears obsession. $69, stelladot.com

DRINK UP Treat yourself to your own Zia’s Italian Caffé & Gelato Bar mug the next time you order a hot beverage from this coffee shop favorite. Handmade and original, no two mugs are alike. $28, ziasgelato.com

WRITING’S ON THE WALL Add personality to a plain wall with some expressive decorating. Find a wall sign that fits you and your lifestyle at Rodworks in Folsom. $18, rodworks.com

Proclaim your love and adoration while decorating your home with this sweet and cozy pillow from Studio T Boutique in El Dorado Hills. $18, 916-798-1316

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Rachel Lopez and Kirsten Vernon are hosts of ‘The Where and Wears’ of El Dorado County. Be sure to watch them on Foothill 7 Television and Sierra Community Access Television 2 and “like” them on Facebook.

FASHION FORWARD Flaunt your fabulous in this adorable, novelty tank from H&M. Perfect for layering, or paired with a blazer or cardigan. $14.95, hm.com/us 62 stylefedh.com - November 2014

All photos courtesy of thier respective companies.

PILLOW TALK

Peter Jaffe, Music Director & Conductor

CASH FOR YOUR CLOTHES 850 E Bidwell, Folsom (next to Trader Joes) 916.985.3733

with Jessica Siena, soprano Herbert: “March of the Toys” (Babes in Toyland) Tchaikovsky: “Pas de deux” (The Nutcracker) Choruses from Bach Christmas Oratorio and Handel’s Messiah (with the American River College Choir) Jessica Siena will sing O Holy Night, “Csárdás” from Strauss’ Die Fledermaus, “Alleluia” from Mozart’s Exsultate jubliate and more Singalong Carols

Harris Center for the Arts

1107 Roseville Square Roseville 916.773.3733

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Three Stages at Folsom Lake College, 10 College Parkway, Folsom, CA 95630

Visit www.folsomsymphony.com or call 916-608-6888 for ticket information

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escape

lake tahoe It’s Calling Your Name by Barbara L. Steinberg Squaw Valley Aerial Tram

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Camp. A year-round facility, visitors will enjoy skiing or relaxing at one of the fabulous restaurants or lounges. You’ll also find the Olympic Heritage Museum and memorabilia from the 1960 Winter Olympics; admission is free with your aerial tram ride. Ice-skating at the Olympic Ice Pavilion boasts mindblowing views of the lake as well. North or South Shore, there’s plenty of cross-country skiing and snowshoeing locales, including Hope Valley Outdoors, Tahoe Cross Country and Royal Gorge. Rental companies can guide you to locations that aren’t organized. After activity ceases and since hunger seems to grow at higher elevations, there’s no shortage of provisions on either shore. Locals suggest Red Hut—a familystyle favorite for more than 50 years with multiple locations—for marvelous breakfast and lunch fare. The Ski Run Boulevard location serves dinner with an ice cream fountain and soda jerks year-round. Ask about the breakfast “usual”! Himmel Haus, near the California Base Lodge, serves up German dinner delights .

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DON’T FORGET:

• January is official Learn to Ski and Snowboard Month and many resorts will offer discount lessons, rentals and lift tickets for first-time skiers and snowboarders. • Looking to ring in the New Year with music and mountains? Then check out the three-day SnowGlobe Music Festival, held from December 29-31 on the Lake Tahoe Community College campus. For the lineup, to purchase tickets and for more details, visit snowglobemusicfestival.com. • Come prepared for mountain travel: Carry chains if you’re not 4-wheel drive, and bring appropriate clothing, water and snacks…just in case. • Traveling off-road for snow play? Let someone know where you’re headed. Stay hydrated and apply sunblock. • A drive around the lake is special any season, but keep in mind that Highway 89, at Emerald Bay, is sometimes closed for avalanche control.

Photo courtesy of Nathan Kendall.

alifornians are blessed with so many winter holiday options, including spectacular Lake Tahoe, both North and South Shores. This stunning body of blue—the largest alpine lake in North America—surrounded by Sierra Nevada peaks, is a mecca for outdoor recreation enthusiasts, lovers of great food and mind-boggling scenic beauty. For families on the go and snow bunny beginners, Lake Tahoe is waiting. Downhill skiing or snowboarding may not be your obsession; thankfully, sledding, tubing, ice-skating, dog sledding, helicopter tours, sleighing, snowshoeing and cross-country skiing are also offered throughout the region; or, simply kick back with a cup of hot chocolate—virgin or spiked—and breathe in the view. Visitors soar to new heights and experience breathtaking vistas aboard Lake Tahoe trams, where they enjoy wintertime pleasures beneath snowcapped mountains. The Squaw Valley Aerial Tram offers extraordinary views of Lake Tahoe, as it carries riders 2,000 vertical feet to High

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Your group’s next destination

Located above Truckee just an hour and a half drive from Sacramento, Tahoe Donner Downhill Ski Area is a natural choice for groups, with 40% beginner and 60% intermediate terrain. Group rates offered for twenty or more.

Tahoe Donner Cross Country Ski Area is perfect for families and groups with over 100+km of trails for cross country skiing or snowshoeing. Group rates offered for ten or more.

Truckee’s original 18-hole championship golf course is minutes away. Group rates apply for tournaments or groups of ten or more and can be booked up to one year in advance.

Come see the brand new Tahoe Donner Adventure Center, opening early 2015! Offering cross country skiing and snowshoeing in the winter and horseback riding and mountain biking in the Summer, the Adventure Center has it all. Dining, wedding, banquet and meeting space options are available for corporate groups and families. The entire group will love our tranquil mountain setting!

GROUP SALES: 530-582-9643, GROUPSALES@TAHOEDONNER.COM TAHOEDONNER.COM

stylefedh.com - November 2014 65

Call the NARI office or visit our website to request our 2014 Home Remodeling Guide

WWW.NARISACTO.ORG

916.456.1200

introducing

BACH TO ROCK 82 Clarksville Road, Suite 100 Folsom 916-265-2600 folsom.b2rmusic.com

Melissa Bartell

Jonna Keledjian and family

IT’S KIDS TIME 250 Palladio Parkway, Suite 1301 Folsom, 916-932-8463 4363 Town Center Boulevard Suite 110, El Dorado Hills itskidstime.com

Describe your business. Bach to Rock (B2R) is a music school for children and adults of all ages. We offer a variety of programs, from early childhood classes and private lessons to summer camps and birthday parties. Our curriculum includes popular songs from different genres of music, adapted to accommodate all levels, and teaches students how to read music in a fun, non-intimidating way. We encourage all B2R students to apply the knowledge they gain during private instruction by joining a band and writing original music. As a classical pianist with traditional training, B2R is the school I wish existed when I was growing up. How are you involved with both the community and your customer? The B2R Rock Band program allows us to become active in the community, as our student bands perform at local events, live music venues and outdoor festivals. We provide free entertainment and, in return, our students receive the valuable experience of playing a real concert in front of a live crowd. What life accomplishments are you most proud of? Pursuing my passion as a career. When I enrolled at the Hartt School as a music management major, I was consistently asked, “What will you do with a music degree?” I followed opportunities as they were presented to me, from New Jersey to Virginia to California. I’m very lucky to have found a rewarding career at B2R, where I enjoy coming to work every morning. What’s your hidden talent? Playing the xylophone, marimba and other mallet percussion instruments. A middle school performance of “Deulin’ Xylos” is still my claim to fame. What’s your biggest job perk? I hear music all day and witness children playing their favorite instrument for the first time. The excitement on a child’s face and watching their confidence and self-esteem grow reminds me how important music education is on a daily basis.

Do you know that our editorial is not paid for, nor can it be purchased? In fact, our Introducing and Dine reviews are not paid advertisements. If you’d like your business profiled, please email Megan Wiskus at megan@stylemg.com. Once we determine when your business will be featured, we will contact you to schedule a time to come out and take a photograph. Thank you!

68 stylefedh.com - November 2014

Photos by Dante Fontana.

Describe your business. It’s Kids Time recently opened a second location in the Palladio at Broadstone. We also have an El Dorado Hills location in Town Center. We are not the typical day care facility but rather an upbeat, contemporary center offering educational services. We have a wonderful preschool program that’s fun and academically driven to get your preschooler ready for kindergarten. It’s Kids Time has a fun side, too, with iPads, PlayStations and an LCD projector system with a 110-inch screen for movie time. Our Palladio location takes six-week-olds up to 12-year-olds. We provide full-time, parttime and hourly care, plus a full preschool program. As a mom of four little girls, I put what I would like to see as a parent into It’s Kids Time. I love working with the kids and parents and watching students grow. Why is your staff the best in the business? I have the best group of teachers! They have so much fun with the kids and are very helpful to all our families. They go above and beyond to make sure everyone is happy. We’ve been voted “Best Day Care in El Dorado Hills” for two years in a row, which I credit my great staff for. And finally, customer service is…? Customer service is putting the parents and children first and listening to the needs of the children. My goal is to provide a fun, safe and secure center for all children who walk through my door. It’s Kids Time sets the standards for high quality child care.

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MEXICAN CUISINE & TEQUILA LOUNGE

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25095 Blue Ravine Rd. Folsom

916-984-8607 mexquite.com

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82 Clarksville Rd. Suite 100 Folsom

916-265-2600 b2rfolsom.com Music classes for all ages. Private lessons, group classes (vocal and instrumental), and early childhood programs.

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tom’stake

ight now, 10,000 runners are wrapping up months of training in anticipation of the California International Marathon (CIM) on December 7. What’s it like? Speaking from my own experience—I’ve done it twice, in 2011 and 2012—it’s exhausting but exhilarating, and gave me new perspectives on things like discipline, personal endurance and old men in tutus. Here’s how I remember the first year.

mind over matter Running the CIM by Tom Mailey

Start: It’s a cold, dark December morning with a temp in the 20s. Despite wearing only shorts and a running shirt, 10,000 people all crammed together generates enough warmth that you only experience the first couple stages of hypothermia. In fact, right before you start slurring words and thinking two plus two equals duck, the starter gun goes off.

with a whiny kid, my patience starts wearing thin and little things become annoying: cowbells, Grandpa Tutu, my decision to do this.

Mile 20:

“The Wall,” a marathon’s psychological barrier, manifests in Loehmann’s Plaza, where some Captain Obvious has erected a giant inflatable wall. A rock band plays as people clang cowbells and shout, “You can do it!” between sips from red Solo cups. I give them a weak thumbs-up; I kind of want to flip them off.

Mile 21: Why am I doing this? Mile 22: Why the #&$* am I doing this? Mile 23: I want to stop. Mile 24: I want to die.

Miles 0-3:

Mile 4: Where are the porta-potties? Mile 5: WHERE ARE THE PORTAPOTTIES?

Mile 6: There they are! Mile 6: ... Mile 6: ... Mile 6: ...OK. Better. Miles 7-10: I’m finally enjoying the run. Pace? Good. Legs, wind? Fine. Look at all the smiling, happy spectators lining the route! It’s so cool they’re out here with their signs and cowbells cheering us on; it’s one of the event’s highlights, really.

Mile 10: We descend into Old Town Fair 70 stylefedh.com - November 2014

Mile Please-Let-This-Be-Over: As I shuffle down L Street, I spot Jesus in the shadow of the State Capitol with a sign that says “The End Is Near.” I’m briefly confused: Is He referring to my time left on Earth or the finish line? Wait...it’s only a dude dressed as Jesus. I’m...almost done? Hallelujah! Oaks where a huge party is in full swing. There’s even a marching band! I feel great. I love everybody!

Miles 11-13: Crossing Sunrise, Fair Oaks begins a gradual series of undulations. Nothing too tough but still, a little more is asked of your legs. I try to focus on my pace, but end up focusing on an older gentleman who’s gradually passing me. He’s wearing a tutu. Miles 14-16:

Two hours in. My mind constantly scans the vitals: wind (OK), legs (heavy). Where’s Grandpa Tutu? (Ahead. Dammit.)

Miles 17-19: My feet are starting to thump along like flat tires and the legs, like the Tin Man’s before Dorothy got the oil can. Here’s where I must dig in mentally: My body has become a whiny two-year-old, so my brain needs to be the adult. Like any adult dealing

Finish:

Miraculously, I get a second wind—well, it’s more like a faint breeze. Regardless, I rev up from 11 minutes per mile to a blistering 10:58 or so. The crowd is bigger and louder than ever and suddenly, I love them and their cowbells again! I turn a corner and there it is, the finisher’s chute. I enter to exhortations of “Go! Go! Go!”...and I will! I will go! I barrel the final few yards and finally, 4.5 hours later, I’m done. Sheer exhaustion mixes with a stratospheric elation that wavers only slightly when I’m told the finisher’s chute I just owned was actually the women’s, and instead of “Go! Go!” the crowd was yelling “No! No!” True story. In fact, it’s one of the reasons I ran it again the next year—and I wanted a rematch with Grandpa Tutu.

•

Catch Tom on the Pat and Tom Morning Show on New Country 105.1, e-mail him at tnvmailey@gmail.com, or follow him on Twitter @kncitom.

VISIT STYLEFEDH.COM FOR MORE TOM’S TAKES.

Illustration by David Norby.

We start moving en masse down Auburn-Folsom Road like a thawing ice jam and hang a right onto Oak Avenue. Out front, the lead runners settle into a race-long pace that most normal folks would call sprinting. Whatever. I find my pace, warm up and enjoy all the residents who are in their front yards rattling cowbells and cheering. I try to ignore the fact that the cold and pre-race hydration has turned my bladder into a water balloon. No biggie. There should be porta-potties ahead.

Folsom Center for Family and Cosmetic Dentistry

Porcelain Veneers Inlays/Onlays Implant Restoration Bridges/Crowns Smile Analysis Oral Conscious Sedation

“Thanks to Dr. Hosseini I’m not afraid to smile anymore. She has changed my life.” — E. Grey

DON’T LET YOUR UNUSED DENTAL BENEFITS EXPIRE! Call us and we will assist you to ensure you receive the full benefits of your dental coverage. NO DENTAL INSURANCE? Ask us about our $99 New Patient Special ($385 value includes comprehensive exam, full mouth x-rays, oral cancer screening and regular teeth cleaning)*

Zahra L. Hosseini, D.D.S. General and Cosmetic Dentistry

2370 East Bidwell Street, Suite 120 Folsom

916.458.8005

www.zlhdds.com

WE ACCEPT ALL MAJOR INSURANCES. Dr. Hosseini is contracted with Delta Dental, Met Life, Blue Cross, Cigna, Humana, United Concordia and more.

*in absence of gum disease

Joints are replaceable. Playing with your grandkids is not. There has never been a better time to have a joint replacement, and with Sutter there has never been a better place. Joint replacement surgery has been refined over the past 30 years making it one of the most successful surgical procedures for the treatment of arthritis.Â At Sutter Roseville Medical Center, you have access to a comprehensive joint replacement program that includes board-certified orthopedic surgeons, dedicated physical therapy and rehabilitation teams, classes, support groups and more. Itâ&#x20AC;&#x2122;s one more way we plus you. Get the facts, along with special exercise techniques to help you get moving. sutterorthopedics.org/JointReplacement