Style Roseville/Granite Bay/Rocklin - 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.

Move in by December 31, save $1,000/month through the end of 2014* Eskaton Village Carmichael*

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 ™

R O S E V I L L E

G R A N I T E

B A Y

R O C K L I N

NOVEMBER 2014

FEATURE

DEPARTMENTS

MORE...

36 Holiday Feasting: 20+ Recipes From Local Chefs

22 The Arts

6 Editor’s Note 9 What’s Up 10 Get to Know—Michelle Raskey 11 Click 12 FYI 16 Local Matters 18 Calendar 20 Outtakes 32 Seniors 34 Home Design 44 Swag 46 The Where and Wears 48 Dine—House of Oliver 50 Taste 62 Escape—Tahoe 64 Introducing 66 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.

Autumn Art Studios Tour

26 Health & Wellness

Be the Boss of Your Hearing Loss

28 Our Kids

5 Small Money Lessons That Yield Big Returns

30 Cause & Effect

My Mother’s Voice

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.

4 stylergbr.com - November 2014

lake SEE PAGE 52

tahoe SEE PAGE 63

SPECIAL INSERT

SAVINGS GUIDE SEE PAGE 54

Cover photo by Dante Fontana at Two Slices Pie Company.

editor’snote

850 E Bidwell, Folsom (next to Trader Joes) 916.985.3733

1107 Roseville Square Roseville 916.773.3733

FREESTYLE

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 outof-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! FOLLOW US ONLINE: — Desiree

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C LOTH I N G E XCHA N G E

C AS H FO R YOUR CLOTH ES !

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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.

Photo by Dante Fontana.

CASH FOR YOUR CLOTHES

fork to mouth

R O S E V I L L E

G R A N I T E

B A Y

th an ‘Fak yo vo u f rit or e b vo ak ti ery ng ’! us

R O C K L I N

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 Contributing Writers Pam Allen, Gail Beckman, Susan Belknap, Morgan Cásarez, Tracie Colamartino, LeeAnn Dickson, Amber Foster, Linda Holderness, Kerrie L. Kelly, Rachel Lopez, Tom Mailey, Michelle McDaid, Sharon Penny, Jennifer Resnicke, Barbara L. Steinberg, Kirsten Vernon, Alyssa Wong, Heather Zamarripa Art Director Gary Zsigo Graphic Designers George Kenton Design, 760.285.0686, gkenton@verizon.net, Aaron Roseli Graphic Design Intern David Norby Staff Photographer Dante Fontana Contributing Photographer Justin Buettner, 916.220.0159, justinbuettner@hotmail.com Webmaster Ken White, Ixystems Advertising Director Debra Linn, 916.988.9888 x 114 Marketing and Events Manager Siobhan Russell Pritt, 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 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 - Roseville Granite Bay Rocklin 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 Roseville Granite Bay Rocklin become the property of Style Media Group and may be used in any media. We reserve the right to edit. Subscriptions to Style - Roseville Granite Bay Rocklin are available. Contact info@stylemg.com for more information.

November 2014 - stylergbr.com 7

Seasons Change, Sweetness Doesn’t.

FREE Bundtlet with purchase of a bundtlet Roseville 1112 Galleria Blvd, Suite 140 916-780-2253

Expires 11/31/14. Limit one offer per guest. Cannot be combined with any other offer. Redeemable only at bakery listed. Must be claimed in-store during normal business hours. No cash value.

nothingbundtcakes.com

what’sup

Jackie DeMartini photo courtesy of Soroptimist Sierra Nevada Region.

ongrats to Granite Bay High’s Spencer J. Bluett who was selected to become a member of the National Society of High School Scholars (NSHSS), which recognizes top academic achievers from around the world...Rina Younan, executive chef at Oakmont of Roseville, recently competed on Beat Bobby Flay and won. This is Chef Younan’s third victory on a Food Network show. Congrats!...Newcastle resident Jackie DeMartini is the new Sierra Nevada regional governor for Soroptimist International, which works to improve the lives of women and girls through various programs. As regional governor, DeMartini serves as the top administrative officer for most of Northern California and Nevada... KidsFirst, Placer County’s primary child abuse prevention council, was among the first organizations to partner with The Rite Aid Foundations’ KidCents program in August. As an inaugural member, The RiteAid Foundation awarded the nonprofit with a $10,000 grant to further support child abuse prevention. For info on how to help, email Robin at rwalsh@kidsfirstnow.org...Bravo to the Rocklin Community Theatre who recently won five Youth Elly Awards, for their rendition of How to Succeed in Business Without Really Trying. The awards won were for Direction, Lighting Design, Musical Direction, Overall Production and Sound Design, and were awarded by the Sacramento Area Regional Theatre Alliance (SARTA)...Bring a canned good item to Fairytale Town on November 28 and get free admission into the park. All goods will be donated to the Sacramento Food Bank and Family Services as part of their Spirit of Giving Holiday Drive...Dignity Health’s Mercy San Juan Medical Center was 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!...As of September 10, Thunder Valley Casino Resort delivered over 800 reams of office paper to the Western Placer Unified School District, in the hope of facilitating student learning...The recent Feed My Starving Children MobilePack Dinner hosted by Randy Peters Catering and Event Planning, raised close to $18,000 in an effort to pack 500,000 meals for malnourished children around the world. The money raised paid for nearly 82,000 meals that were packed at the MobilePack event at William Jessup University last month...A Used Book Sale—benefiting various animal welfare groups—will be held on the first weekend each month between 8 a.m. and noon at 2166 Swetzer Road in Penryn. Prices are $.25 to $1 with half-price on Sundays; book and animal supply donations are welcome. For more info, email lyn4animal@aol.com...Local Olympic swimmer Haley Anderson recently won the 10-kilometer title at the Pan Pacific Championships’ open water competition in Hawaii, narrowly edging out her teammate by one second...That’s all for now, but check back next month for Style’s annual Holiday Gift Guide feature. — Compiled by Alyssa Wong and Tara Mendanha

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November 2014 - stylergbr.com 9

Q&A

gettoknow

Q: What advice would you give to your younger self? A: Forgive yourself. Q: What comes to you naturally? A: Humor (or is it sarcasm?). Q: Are you high or low maintenance? A: I’m intense, which tends to make people think I’m high maintenance. Q: What are you most proud of? A: My daughters. They are incredible women, in spite of me. Q: Favorite humanitarian cause? A: The Alzheimer’s Association—for the love of my mother, Diane, who is brave every day. Q: Best words of wisdom you’ve received? A: You have to love yourself before you can really love others.

ichelle Raskey may be an actor, playwright and the co-founder of the Roseville Theater Arts Academy (rosevilletheaterartsacademy. com), but she didn’t always know the stage would become her life. Shortly after moving to Roseville her sophomore year of high school, a chance encounter in gym class introduced her to the idea. “You have a funny face,” a girl told her. “You should join drama club!” She soon got involved in her high school plays, and dreamed of someday going to New York to be on Broadway. Life, however, paved a different path. At age 19, Raskey got married and had two daughters, but continued to pursue her love of theater with kids in tow. While going to school full-time to at10 stylergbr.com - November 2014

tain her bachelor’s degree, Raskey worked whenever she could, day and night, at the historic Magic Circle Theater in downtown Roseville—until 2010, when the theater closed. Raskey and colleague Jennifer Vaughn rallied the community and, with the support of numerous parents, opened the nonprofit Roseville Theater Arts Academy, which provides children’s workshops, plays, and other theater arts opportunities to local youth. For Raskey, there’s no better joy than seeing a child find their niche. “Places like this give kids with an artistic spirit a way to get confidence, make friends and have fun,” Raskey shares, adding, “We have to stay open forever!” — Amber Foster

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FAVORITES Author/writer: The Bard (Shakespeare) Guilty pleasure: My rock star manicures Meal in town: The Place Memory: Marrying my husband Movie: The Princess Bride Musician/band: U2 Place to buy a gift, locally: Bartlett Flowers and Gifts, Nice Twice Local nonprofit: Roseville Theater Arts Academy, of course! Saying: “I never feel more like my real, authentic self than when I’m on stage, pretending to be someone else!”

Photos by Dante Fontana.

Michelle Raskey M

click STYLEMG.COM You Can Never Have Too Much Style

NOT YOUR AVERAGE TAKE-OUT.

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

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.

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

www.fatsbistro.com

F A T ’S ASIA BISTRO

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!

Peter Jaffe, Music Director & Conductor

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? November 2014 - stylergbr.com 11

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

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

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

roseville parks and recreation

Holiday Hoopla

t may only be November, but holiday planning is in full swing!

The season kicks off with the Turkey Trot on Thanksgiving Day, where the whole family can race, jog or even crawl through the new 5K route or 10K. Avoid the traffic and crowds of other races and take part in the City of Roseville’s event; register by November 9 for discounted pricing. Bring the entire family to the Downtown Holiday Celebration from December 1-6. Start the celebration off at Story Time with Santa on Monday, followed by a holiday performance on Tuesday night; Wednesday showcases the return of the Tree Grove on the Town Square, featuring crafts, Santa visits and holiday trees decorated by local businesses, organizations and schools. The holiday fun continues on Thursday with the annual Christmas Tree Lighting. Experience an old-fashioned celebration and holiday cheer by decorating cookies, visiting with Santa, listening to music, food and more. The weather forecast is even calling for snow! Friday evening marks the return of Friday Flicks featuring Elf. Bring your blankets and chairs to the Town Square and watch this holiday classic starting at 6:30 p.m. Wrap up the week with a tasty Pancake Breakfast and Reindeer Games on Saturday morning; pre-registration is required ($10 for ages 2+; $5 for those under 2) and two seating options are available. Beginning the week of December 8, Santa will visit several neighborhoods for Neighborhood Santa. For locations, visit the City of Roseville’s website. — Pam Allen For more information about holiday events, visit roseville.ca.us/events.

season’s eatings

PlacerGROWN and Foothill Farmers’ Market

What’s in Season: Mandarins

Feeling a bit under the weather? Have a mandarin! The juicy, sweet fruit that resembles a small orange has a high concentration of the phytochemical synephrine. According to the U.S. Department of Agriculture, the synephrine found in Placer County Owari Satsuma mandarins was found to be up to six times higher than values identified in orange juice. The researchers concluded that 10 ounces of mandarin juice contains as much synephrine as an over-the-counter decongestant. One thing to consider if using mandarins as a cold remedy is that the Satsuma mandarin is only in season a few months each year; luckily, November is one of those months, so stock up!

SELECTION AND STORAGE When selecting mandarins, look for fruit that’s unblemished and heavy for its size. Store them at room temperature or in the refrigerator, which can help the fruit maintain its freshness for up to two weeks. FOR THE RECIPE TO MAKE A MANDARIN-BUTTERMILK TART, VISIT STYLERGBR.COM. — Susan Belknap For details on how to pair with wine and where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org. 12 stylergbr.com - November 2014

ask the expert Q:

What is probate in regards to a will or trust?

Probate is the legal process that we use to transfer assets from someone who is deceased to their heirs and beneficiaries. When a person creates a will that states: “I leave everything to my children in equal shares,” the children cannot take the will to their bank and get the money. The children have to file a petition for probate of the will, and in that process, the court would appoint an executor—the person in charge of the estate. The executor could go to the bank, with the official order of appointment from the court, collect the funds, and then put the funds into an estate account. At the end of the probate (typically six months or so), the executor is allowed to distribute the assets to the heirs or beneficiaries that were identified in the will. When you set up a trust, the trust avoids the probate process; the person creating the trust transfers their assets into the name of the trust while they are alive. When the person who created the trust passes away, the successor trustee can step in, and take over management and distribution of the assets. No court process is involved. A trust is a very efficient tool to pass assets from one generation to another. —Lynn A. Dean, Attorney at Law Law Office of Lynn A. Dean 1410 Rocky Ridge Drive, Suite 340 Roseville 916-786-7515, lynndeanlaw.com

DID YOU KNOW? Satsuma mandarins have been farmed in Placer County for more than 125 years; they were first cultivated by Welsh settlers—who established the town of Penryn in the 1880s—and began to plant mandarin orchards, as well as pears, plums, peaches and oranges throughout the area. Today, the mandarin farmer families of Frank Aguilar, Ed Pilz and Harold Struble have joined additional Placer County growers to carry on the tradition of growing the fruit that so many of us have come to enjoy. Placer County also has a local organization dedicated to producing the best mandarins. The Mountain Mandarin Growers’ Association and its members are known for producing fruit that ripens naturally on the trees and for harvesting it only when it’s ready to be eaten. Celebrate mandarins this month at the Mandarin Festival from November 2123 in Auburn. Next month, on December 6-7 and 20-21, head out to the mandarin groves for Orchard Days. Both events are the perfect time to sample and purchase freshly picked mandarins and mandarin products of all kinds. For more details, visit mountainmandarins.com.

Roseville Parks and Rec photo courtesy of Roseville Parks and Rec. Mandarins photo © volff/fotolia.com.

fyi

rocklin parks and recreation

Get Moving

he month of November brings families together, and cooler temps bring all of us indoors. Get moving, learn something new and make a difference with one of these activities.

TAKE A CLASS Try a clogging class with instructor Janice Hanzel, a certified clogging instructor with over 30 years of experience teaching this American folk dance. Classes are held Thursday mornings at the Parkview Activity Room. The little ones are invited to join instructor Alycia Tonna for Pre-Preschool or an Itty Bitty Workshop, where they’ll get educated and socialize while you can meet other local parents. Have fun creating, learning and playing together at these parent-participation play groups, workshops and activities. For class times and prices, visit rocklin.ca.us/parksnrec.

ACTIVE ADULTS

the10 spot 10 WAYS TO SUPPORT MILITARY MEMBERS 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.

Meet new friends while playing bridge or pinochle (both meet weekly at various times at the Rocklin Event Center), take an exercise class, or join fellow seniors for Video Day (meets every Friday at 11:30 a.m.) to watch a movie and enjoy soda and popcorn. For more details, visit rocklin.ca.us/parksnrec.

2. Sacramento Blue Star Moms

VOLUNTEER

3. Wounded Warrior Project

Rocklin Cares is a community volunteer portal that matches people in need with people who have various skills and talents. Beyond matching individuals, Rocklin Cares is available to businesses, service organizations and social groups as a way to recruit and manage volunteers. To start volunteering, visit rocklin.ca.us/volunteer. — Tracie Colamartino

foodie find

Roundhouse Deli

aced with the age-old question of burgers or Mexican food? Look no further than the eclectic Roundhouse Deli in Roseville. If you’re searching for a place to grab a bite that has a little of everything, this is the spot. I knew I was in for some good eats when I saw the oldfashioned grill outside the front door. The smell of burgers sizzling and fries cooking hung in the air as I opened the screen door and approached the counter, taking in the 20-plus years of customer and family photos covering the quaint restaurant. Almost unable to pick from the array of choices of Mexican food, sandwiches and burgers, I finally settled on the Pastrami Sandwich. I was certainly not disappointed; lean, thin pieces of pastrami were piled thick and high inside a long French roll slathered with the perfect amount of mustard. Unlike your average pastrami sandwich, Roundhouse grills their meat to get it crispy on the outside and juicy on the inside, making it a stand-alone sub sans pickles (if you do want them, just ask!). As I washed it down with an Arizona Green Tea, I decided that sampling the rest of their diverse menu was a must, and that I’d certainly be back for more! Roundhouse Deli, 604 Church Street, Roseville, 916-786-9023. — Adrianna Valencia 14 stylergbr.com - November 2014

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 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

Foodie Find photo by Dante Fontana.

fyi

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

Favorite Local

Pie

THE

HITLIST

In no particular order...

•COMPILED BY STYLE STAFFERS• “The What U Say Pecan Pie at Two Slices Pie Company is irresistibly sweet and gooey, with a rich but delicate filling. Sharing is not an option.” twoslicespies.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 mouthwatering medley of fruit atop cream, and my taste buds are taken to Shangri-La.” fatsrestaurants.com

“On trips to and from Tahoe, I can’t help but stop for a slice of homemade Marionberry Pie (ala mode) at Ikedas. Between the crunchy shell, plump fruit and accompanying vanilla ice cream, it’s a prize-worthy pie.” restaurant-bakery-auburn-ca.com “The Sweet Potato Pie at Fancy Funnel Cakes is the owner’s grandma’s recipe and is true Southern comfort. Arrive early, as the shop sells out fast!” fancyfunnelcakes.com

“I love the Apple Hand Pie at Whole 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. I just have to work out a bit more so I can indulge more often!” wholefoodsmarket.com

Catch All

12,000

Gallons of wine produced annually by one of California’s first winemakers, Claude Chana. Not only did he discover gold in Auburn in 1848, he also planted 200 vines on his farm that same year, and by 1870 the wine was flowing like…wine!

250,000

FACTS & FIGURES

BY EMILY PETER

The number of cigars rolled by Robert (Bob) Wise in 1906 in his factory on Main Street in Auburn. His best seller, the General Gomez, was known to be the “best 10-cent smoke sold today.”

1909

The year that fingerprinting, still in its infancy as a forensics tool, was used to catch the culprits responsible for the dynamiting and robbery of the Roseville postal safe. The thieves proved to be part of a large theft ring responsible for a string of similar robberies in Northern California. — Compiled by Sharon Penny

wenty years ago, Bert and Carol Braun created the Cowpoke Fall Gathering—a lively celebration of cowboy folklore through music, storytelling and poetry. The event was first hosted in multiple venues and featured local performers. When the Blue Goose Event Center opened in 2001, the event was moved there, and has now grown to feature performers who are recognized as top talent in the cowboy poetry world. Festivities begin on Thursday, November 6 at 5:30 p.m. with a Kick-Off Gala, and end on Sunday, November 9 with Cowboy Church—featuring spiritual poetry and music starting at 10 a.m. Song, storytelling and poetry performances, as well as raffles, silent auctions and a full bar continue into the weekend, starting Friday at 7:30 p.m. and Saturday at 9 a.m. Performances can bring laughs and tears, according to co-founder Bert Braun. Waddie Michell at 2013 Gathering “Every once in a while, a certain song or poem may cause a tear to form, but overall it is a very fun event where one can learn and experience our western heritage.” The Cowpoke Fall Gathering will take place at the Blue Goose Event Center at 3550 Taylor Road in Loomis with ticket costs ranging from $35 to $45 per person; profits are donated to local charities. For more information, email Bert at lbcowpoke@yahoo.com or Carol at carolsuebraun@yahoo.com, or visit cowpokefallgathering.com. 16 stylergbr.com - November 2014

Bullseye image © mostafa fawzy/fotolia.com. Pie photo by Dante Fontana. Facts & Figures photo courtesy of panoramio.com/HänselandGretel. Cowpoke Fall Gathering photo by Rich Ruef.

localmatters

november events November is National Pomegranate Month Compiled by Tara Mendanha and Alyssa Wong

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.

6-9

COWPOKE FALL GATHERING At this 20th annual event at Loomis’ Blue Goose Event Center, cowboys and cowgirls alike are fully immersed in American cowboy heritage with some of the top performers and best cowboy poetry. All proceeds benefit Ride to Walk, the South Placer Heritage Foundation, Wellness Within and Jump In! To purchase tickets, visit cowpokefallgathering.com.

FUN, FASHION AND FIRS

Join in on the fun at this annual holiday event hosted by Soroptimist International and held at Timbers at the Lodge in Roseville’s Sun City. The boutique opens at 10:30 a.m. and the ballroom at 11:30 a.m. for a luncheon, fashion show, raffle and auction. For more details, call Kathy at 916782-7234.

21-23

21ST ANNUAL MANDARIN FESTIVAL Taste the first batch of sweet, tangy mandarins at the Gold Country Fairgrounds in Auburn. Festivalgoers can sample a multitude of mandarin varieties from about a dozen Placer County growers, try mandarin-inspired treats, watch cooking demos and purchase homemade gifts. For more details, visit mandarinfestival.com.

14TH ANNUAL TOAST OF THE TOWN Enjoy wine tasting, dinner, an art show, silent auction and raffle at this event benefiting the Rocklin Unified School District. The fun goes from 4-8 p.m. at the City of Rocklin Event Center. To purchase tickets, visit rocklineducationfoundation.org.

2 2

DAYLIGHT SAVING TIME ENDS

MERRELL DOWN & DIRTY OBSTACLE RACE Get ready to be covered in mud in this three-mile race at Granite Bay’s Granite Beach. Runners will trek through trails, up Heartbreak Hill and into the lake. To register, visit downanddirtyobstaclerace.com.

4 7-9

ELECTION DAY

21ST ANNUAL AUTUMN ART STUDIOS TOUR Once again, PlacerArts presents their three-day self-guided driving tour of Placer County artists demonstrating and showing their artwork at their studios. Tours will be ongoing from 10 a.m. to 5 p.m. all three days. To purchase your “passport” and for more details, visit placerarts.org/programs/aast.

19TH ANNUAL FALL WINE & BREW FEST Seniors First of Placer County will host this celebration at The Ridge Golf Club and Events Center in Auburn. More than 30 local businesses will be on hand serving microbrews, wine and fine cuisine; attendees will also enjoy live music, a silent auction, raffle prizes and more. Proceeds will benefit the agency’s local senior nutrition and transportation services as well as others.

11 27

VETERANS DAY

53RD ANNUAL SYLVIA BESANA HOLIDAY PARADE

Join in the holiday spirit at Downtown Roseville’s annual parade. Performances by local groups, floats by area businesses and competitions will also be on tap. For the parade route and more details, visit rosevillechamber.com/events. 18 stylergbr.com - November 2014

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

KRM Gala photo courtesy of Kale Photography. Cowpoke Fall Gathering photo courtesy of Donna Beck Photography. Fun, Fashion and Firs photo courtesy of Sharon Sargent. 52nd Annual Sylvia Besana Holiday Parade photo courtesy of Lang Lew Photography. Other photo courtesy of respective organization.

calendar

El DoraDo Hills Town CEnTEr PrEsEnTs

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.

A DEVELOPMENT BY

November 1-2 – Pioneer Quilt Show. Peruse quilts, wearable items and other handcrafted items at this exhibition and sale brought to you by the Pioneer Quilters Guild at the Roseville Sports Center. For more details, visit pioneerquiltersguild.org/quiltshow. November 7 – Second Annual Golf Tournament. Organized by Patriots Honor for the benefit of injured veterans, this tournament at the Lincoln Hills Golf Course includes a raffle, tri-tip awards banquet, gift bag and more. Check-in is at 7:30 a.m. To purchase your spot, visit patriotshonor.org. November 7-23 – Fiddler on the Roof. Join the Placer Community Theater in their newly renovated Historic State Theatre in Auburn for the classic tale that takes place in the quaint village of Anatevka. Poor dairyman, Tevye, is trying to instill his traditional values into his five daughters in a time of change. For show times, visit placercommunitytheater.org. November 8 – 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 hear stories of people who have received help from the Sacramento Life Center. To purchase tickets, visit saclife.org.

HOLIDAY SAturDAY, NOV. 29tH • Stuff Your Stocking Game - 4Pm (First 150 Kids) • merchant Open House - 4Pm To 8Pm • caroling Winners Performance - 6Pm • Santa Arrival & tree Lighting - 6:30Pm

November 8-9 – International Railfair. Check out American and European model railroads, the TrainMart Consignment Store, an outdoor live steam train that attendees can ride and much more. The fun takes place, rain or shine, at the Placer County Fairgrounds from 10 a.m. to 5 p.m. on Saturday and 10 a.m. to 4 p.m. on Sunday. For more details, visit internationalrailfair.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 13-23 – Hairspray Jr. You can’t stop the beat with this spunky ’60s musical! Follow as Tracy Turnblad goes from a nobody to an instant star, thanks to the Corny Collins Show, and what she does to try and integrate the TV network in the process. For show times at McLaughlin Studio Theatre and ticket info, visit mtctheatre.org.

Be chosen to perform onstage at the Holiday tree Lighting How to Enter Submit a YouTube link to: Marketing@tcmgroupinc.com

November 21-22 – Noel: A Vintage Holiday Market. Start your Christmas shopping early at this holiday event hosted by The Olive and Rose and held at the Placer County Fairgrounds. Priority shopping on Friday goes from 6-9 p.m. and on Saturday from 9 a.m. to 3 p.m. For admission prices and more details, visit theoliveandrose.com. November 21-23 – Sacramento Harvest Festival. This 42nd annual original arts and crafts festival at Cal Expo will feature merchandise booths with one-of-a-kind gifts for the entire family, delicious food booths, a children's activities center and live entertainment. For more details, visit harvestfestival.com. November 22 – Ring in the Holidays. Visit the Fountains at Roseville from 5:30-8:30 p.m. and enjoy Cinderella carriage rides, Victorian carolers and a visit from Santa. Guests are encouraged to bring in canned foods and other non-perishable goods. For more details, call 916-772-4107. November 27 – Turkey Trot. Don't feel guilty about your day of feasting— burn off a few calories beforehand at Roseville’s annual 5K or 10K at the Vernon Street Town Square. Proceeds benefit recreation programs for at-risk youth. To register, visit roseville.ca.us/events.

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November 2014 - stylergbr.com 19

Deadline for Entry November 10th Winners Announced November 14th

(See EDHTownCenter.com for Rules & Details)

phoToS wiTh

Santa

NOVEmBEr 28tH through

DEcEmBEr 24tH

outtakes CHARITY GOLF TOURNAMENT

SUTTER NICU BABIES AND FAMILIES REUNITE WITH CARETAKERS

Morgan Creek Golf Club, Roseville September 8 Photography by David Osborne Photography.

Hillsborough Park, Roseville September 27 Photos by Angela Borchert.

Trevor and Jenn with daughter Kaleigh Ryerson brothers

Justin and Anne Fuqua with twin boys Calvin and Nolan Putt Contest Winner Anthony Decelleon and friend Michael

Mylee Hollaiman with son Luke

Director of Excel Roseville Tamika Bennett and owner of Bunz Sports Pub and Grub Aaron Toto

John Park, Young Lee, Ed Lee and Sam Lee

Tamika Bennett and Superbowl Champion Otis Sistrunk

Sutter NICU Nurse Shija Mathews with Cindy and Miranda

ROSEVILLE BIKEFEST

JESSUP GALA William Jessup University, Rocklin September 20 Photos courtesy of William Jessup University.

Cirby Elementary School, Roseville September 20 Photos by Dave Cassel. Greg Jamison, Bryce Jessup, Noel Henderson and David Henderson

Tammy and Eric Hogue

Alan and Kaci Furuta with son Landon

Will navigates the obstacle course

Janaee Patton gets fitted with a helmet

Jamie Womack, Christy and Trent Jewell and Joe Womack Paxton and Shari Fitzpatrick

Bob and Kathy Reeve and Susan and Bill Halldin

Ferguson and Mateo with Red E Fox

Denise and Grace McKee

Kaiser Permanente’s Super Weevil and Rowan Hussain

If you know of any events happening in the Roseville, Granite Bay and Rocklin area or have photos you would like to share with us, please submit them to info@stylergbr.com. And, to see more Outtakes photos, visit stylergbr.com.

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thearts Potter Dick Ketelle will show in Penryn

Polymer clay artist Rebecca Martinez will show in Weimar

Jewelery artist Cathy Cline will show at the PlacerArts studio in Downtown Auburn

Painter Mya Louw will show at her Granite Bay studio

autumn art studios tour

merican Hisartists create their unique work. torian Miriam Studios from tiny to grand, Beard once immaculately organized to mused, “Certainly, quietly chaotic, house the besttravel is more than the of-the-best in local art. Placerseeing of sights; it is a Arts Executive Director Angela change that goes on, Tahti says, “There is more to art deep and permanent, than meets the eye—there are in the ideas of living.” so many other things that go Painter Marilyn Rose will show The annual Autumn into the work.” in Lincoln Art Studios Tour ofThe show of carefully sefers attendees the opportunity to travel the lected artists and their works, sponsored by Placer County countryside and enjoy the PlacerArts—a nonprofit founded in 1983 and artful creations of local artists. envisioned to promote the arts and humaniThe three-day tour—this year over Vetties to artists and the public in Placer County erans Day weekend, November 7-9—is in its and beyond—aims to help attendees under21st year, offering art lovers and collectors stand how the arts enrich our community. plenty of time to leisurely visit some or all of There are several artists who have the 60 participants showing in 33 locations. opened their studio for every tour since Artists from Colfax to Roseville and many the start, yet the tour also welcomes other Placer County nooks and crannies, new artists each year. “Having new artoffer a rare glimpse into the art-making proists keeps the tour fresh,” Tahti says. “We cess. Polymer clay artist Rebecca Martinez, strive to always show a variety of work.” who is presenting her wearable art on the She also explains how each featured artist tour, explains: “Artists’ studios are often in must display high quality and consistency interesting locations—you go down roads in their work. This year’s talent ranges you don’t usually travel.” from painters and potters to glass blowThe premise of the tour is to allow ers and stainless steel welders. “The tour “passport” holders to see where and how offers a lot of diversity among the arts,” 22 stylergbr.com - November 2014

Origins of Creativity by LeeAnn Dickson is festive,” Martinez says. “It’s a fun, relaxed experience where you can meet the artists and see the pieces they created.” PlacerArts will offer, for purchase, a three-day passport to enjoy all the open studio locations. What’s more, there will be four raffle drawings each day for $100 worth of “art bucks,” which can be used at any tour location. A preview show of the artists’ work is now on display at the William Jessup University Library until November 10; purchase passports at locations across the county.

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For more information and purchase locations, visit placerarts.org/programs/aast.

artbeat November 7 – Placer ARC’s Studio 700 Art Show. This program dedicated to serving individuals with intellectual and developmental disabilities enables participants to achieve their greatest art potential. Show your support at this annual event at Studio 700 in Roseville from 5-8 p.m. For more details or to donate, visit facebook.com/placerarc.

Mya Louw photo by Michele McCormick; Rebecca Martinez photo by Nancy Hakala; all other photos courtesy of PlacerArts.

Batik artist Keith Smith will show at the OLAS Building in Auburn

Tahti says. “You get to see the approach and the work...not just the finished piece.” This is an excellent opportunity for the public and fellow artists to see, and possibly purchase, original art, and is the perfect venue for inspiration. “The feel of the tour

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health&wellness

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

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 ever yone se e ms to m um ble or your T V 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.

TESTS ARE FREE 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.

HEARING AIDS AREN’T JUST FOR OLD PEOPLE 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.

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 “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.

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26 stylergbr.com - November 2014

Photo © Kurhan/fotolia.com.

PROTECT THE HEARING YOU HAVE 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.”

Sound advice— for an uncertain market The right partnership can give you one of the most powerful tools in investing today—confidence. Your UBS Financial Advisor, backed by world-class research and resources, will work with you to create your plan that offers clear direction and relevant advice. Because in order to rebuild confidence in today’s unpredictable marketplace, you need to surround yourself with a team you can count on. Advice you can trust starts with a conversation. Roseville Branch UBS Financial Services Inc. 3001 Douglas Boulevard, Suite 160 Roseville, CA 95661 916-774-7400 800-648-4008 ubs.com/branch/rosevilleks

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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.

28 stylergbr.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

my mother’s voice Offering Comfort in Times of Turmoil by Morgan Cásarez Photos by Dante Fontana

helby Farrelly describes her divorce and subsequent transition from stayat-home mom to unemployed single parent as the most overwhelming time in her life. She lost everything, and the helplessness she felt while struggling to navigate the legal system and care for her daughters was trauTop Row L-R: Kenzie, Bella and Isabella matic. “I don’t know how I would have gotten Front: Anamaria Lopez through my journey without Donja Larsson,” Farrelly reflects. “She has been a mentor and and economic opportunities for families, and friend and helped get me through my darkest through signature programs like No Hundays. Her kind words and wisdom made me gry Mondays, Music Matters Early, and No feel like I would be OK.” Maybe Babies (a support system for young Larsson is the CEO and founder of My mothers and their children), she’s doing just Mother’s Voice (MMV), a Roseville-based that alongside a team of dedicated volunnonprofit helping families in need live ecoteers like Farrelly. MMV also has over 2,700 nomically indepenchildren participating dent lives through a in A Book of My Own combination of menin the Greater Sacratorship, academic mento area, which is enrichment and coman early literacy promunity-engagement gram that encourservices. “Like many ages early learning founders, the…inspiand gives books to ration was very perstudents in the highsonal,” Larsson shares. est poverty schools. “I was several years “If I can take what I Top Row L-R: Ashley, Robby, Isabella, into a grinding, painhave learned through Bella and Kenzie ful divorce and custhis journey and take Bottom Row L-R: Ellie and Violet tody battle. Despite the tools that MMV my best efforts at protecting myself and my has given me to help others then I am happy children, I often felt isolated and alone in an to do so,” Farrelly says. “[Families] need to unending battle.” know that there is help and support and that Although she was heavily influenced by [they] will get through it one step at a time.” her own family’s experiences, Larsson says Within two years of securing federal nonthat over time, her mission became “more profit status, MMV assisted 81 teen parents in purposeful and much less personal.” The obtaining cribs, clothing and nutritious meals former educator’s goal was to improve social for their children. Two years later, hundreds of 30 stylergbr.com - November 2014

families on the group’s “needy list” received donations of school supplies, books, toys and food. Now in its eighth year, the organization also assists foster youth in navigating life beyond the system. “What we do can end illiteracy and generational poverty,” Larsson explains. “The positive changes extend down through families and out to peers. It is the ripple effect of giving our children choices and options.” While MMV is searching for permanent headquarters, it operates out of several storage units and Larsson’s home, but the determined family advocate says she dreams of one day relocating to a small farm, “an ideal place to teach responsibility in the healthiest way.” “We all come from different backgrounds and experience hard times,” says Allison, a local teen and MMV student volunteer. “I think the culture of MMV hits a chord with all of us and helps us to remember those times and the people that came to our aid and believed in us just enough for us to get out of whatever our predicament was.”

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Visit mymothersvoice.org for more information.

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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.

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32 stylergbr.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.

”

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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. 34 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, Suite 100, 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

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

36 stylergbr.com - November 2014

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.

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

ROASTed Chipotle Yams Recipe submitted by Angelique Miller, executive chef, general manager and co-owner at Baagan, 910 Pleasant Grove Boulevard, Suite 160, Roseville, 916771-2117, baagan.com

Roasted Chipotle Yams photo by Dante Fontana. Pao De Queijo photo © paul_brighton/fotolia.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 (not chunks 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, general manager and co-owner 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

»» »» »» »» »»

1 cup whole milk 1/4 cup butter 1/4 cup vegetable oil 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 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

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.

November 2014 - stylergbr.com 37

Y r HOLIDA FEASTING s Brony Kadu (Sautéed Pumpkin Topped with Seasoned Yogurt) Recipe submitted by Najla Amiri, chef and co-owner at B amiyan Afghan Restaurant, 1121 White Rock Road, El Dorado Hills, 916-941-8787; 7622 Greenback Lane, Citrus Heights, 916725-6009, afghancuisine.com

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

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, Granite Bay, 916-786-3355; and Dominick’s NY Pizza and Deli, 187 Blue Ravine Road, Suite 160, Folsom, 916-3510900, 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. Top with additional cheese and bake, uncovered 20 minutes (or until cheese is melted and bubbly). Buon Appetito!

Butter CHEF'S Olive oil White onions, chopped “In our Italian family, as in most, quantities of each Garlic, chopped ingredient were done ‘by eye Celery, chopped base,’ depending on the amount Cremini mushrooms, chopped Italian sausage of people you’re feeding. Enjoy Plain breadcrumbs my aunt’s recipe!" Pecorino Romano cheese —Dominick Bellizzi, chef Shredded mozzarella and owner at Dominick’s Chicken stock Italian Market and Deli 5 eggs and Dominick’s NY Pizza Parsley, chopped 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, 866-441-2384, 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. 38 stylergbr.com - November 2014

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

The Bronx Sausage Stuffing photo by Dante Fontana.

»» 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

‹ MAINS

Citrus Turkey Brine Recipe submitted by Justin Kaufman, executive chef at Back Wine Bar & Bistro, 25075 Blue Ravine Road, Suite 150, Folsom, 916-986-9100, 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 & Bistro

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

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

Recipe submitted by Alex and Jarunee Fleming, owners of Thai Paradise, 2770 East Bidwell Street, Suite 100, Folsom, 916-984-8988, thaiparadisefolsom.com »» 2 tbsp. rice bran oil (one of the secrets) »» 2 tsp. red curry paste »» 1/2 cup chicken breast, cut (or protein of choice) »» 1 cup coconut milk »» 1/2 cup diced 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 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 (or other protein) 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

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 te s b e fo re adding any 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

November 2014 - stylergbr.com 39

Y r HOLIDA FEASTING s

Grilled Salmon, Oven-Roasted Sweet Potatoes and Yams with Caramelized Onions and WholeGrain Mustard-Bacon Cream Sauce Recipe submitted by Erick Johnson, co-owner and general manager at The Chef’s Table, 6843 Lonetree Boulevard, Suite 103, Rocklin, 916-77 1-5656, thechefstablerocklin.com »» 8, 4 oz. pieces high-quality salmon (have the fishmonger cut it for you) »» 3 sweet potatoes »» 3 yams »» 1 white onion »» 1 pint heavy cream »» 4 oz. local honey »» Small jar of whole-grain mustard »» 4 slices applewood smoked bacon, diced »» Kosher salt »» Fresh ground pepper »» Rosemary sprigs for garnish »» Lemon slices for garnish Potatoes: Preheat oven to 350-degrees Fahrenheit. Wrap sweet potatoes and yams individually in aluminum foil and bake for 45 minutes or until fork tender. While potatoes are in the oven, julienne the white onion, and in a hot pan with 2 tbsp. of oil, caramelize the onion until golden brown and cooked all the way through. When potatoes are finished, peel and cube them and toss with half the whole-grain mustard, and all of the caramelized onion. Allow to cool overnight. *Can make potatoes the night before. Salmon: Prepare the salmon your favorite way. I like to use a gas grill (unless it's nice out, then fire up the Weber!). It's best to use some

CHEF'S

“This dish is meant to offer something TIP other than turkey, ham or roast beef at your holiday gathering, while allowing for ample potatoes to be used as an additional side! What I love about it is being able to do the potatoes the day before. Remember: Buy local ingredients!” —Erick Johnson, co-owner and general manager at The Chef’s Table sort of non-stick spray so that your fish doesn’t stick to the grill. Salt and pepper the salmon on both sides; spray the grill in short bursts, as to not cause a flame up, and spray the fish; grill the salmon on both sides for 3 minutes depending on thickness. Sauce: Reheat the potato mixture on medium heat in a large non-stick pan. In a saucepan, render the diced bacon until cooked; add the cream and other half of the whole-grain mustard, honey, salt and pepper (to taste); whisk together and bring to a simmer. Let it reduce by half or until thickened (do not scald the cream). To Serve: On a serving tray, pour half of the thickened cream down first—saving some to pour over the top of the potatoes. Arrange the potatoes in the center of the tray, and the grilled pieces of salmon around the outside. Garnish with whole rosemary sprigs and lemon slices. Serves 8+.

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

40 stylergbr.com - November 2014

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) Noodles: 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.

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 and 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 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

Salmon Almendrado (Almond Salmon) Recipe submitted by Mauricio de Paz, chef at Mexquite Mexican Cuisine and Tequila Lounge, 25095 Blue Ravine Road, Folsom. 916-984-8607, mexquite.com »» »» »» »» »»

8 oz. salmon 1 oz. cream, whipped 5 oz. almonds, ground 1 oz. flour 1 oz. butter

Mix the flour and the ground almonds; bathe salmon with the whipped cream, and then bread the salmon with the flour-almond mixture. Turn the oven

to 375-degrees Fahrenheit. Once preheated, put the salmon on a pan and bake in the oven for 5-10 minutes. Cover it with chipotle sauce or ranch. Can be served with mashed potatoes. Serves 1.

‹ COCKTAILS

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

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.

Apple Bourbon Fizz Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-3519100, 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.

November 2014 - stylergbr.com 41

Y r HOLIDA FEASTING s

Pomegranate Pumpkin Cheesecake Recipe submitted by Ben and Francisco, chefs at Café Zorro, 5911 King Road, Loomis, 916-660-1612, cafezorro.com

Pumpkin Patch Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-3519100, sutterstreetsteakhouse.com

Crust: »» 1 cup graham cracker crumbs »» 1 tbsp. sugar »» 1/4 cup butter, melted

»» 2 oz. Irish cream liqueur (i.e. Coole Swan) »» 1.5 oz. Stolichnaya Vanil vodka »» 1 oz. Monin Pumpkin Spice Syrup

Filling: »» 2-1/2 pounds cream cheese, softened »» 1 cup brown sugar »» 1/2 cup sugar »» 4 eggs »» 3 egg yolks »» 1 can (29 oz.) pumpkin »» 1 tsp. ground cinnamon »» 1 tsp. ground ginger »» 1 tsp. ground nutmeg »» 1 tsp. all spice »» 1/4 tsp. salt »» 3/4 cup pomegranate 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

DESSERTS

Lemon Bars

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

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.

Crust: »» 1/2 lb. unsalted butter, at room temperature »» 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 »» Confectioner's 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 wellfloured 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 42 stylergbr.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

In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of 2, 8-inch spring form pans; chill. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. Pour into crusts. Drizzle half of the pomegranate syrup into each. Place pans on a baking sheet. Place a water bath on lower rack; cheesecakes on top rack. Bake at 325-degrees Fahrenheit for 1.5 hours. Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Once cooked, spread filling over top; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pans to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pans. Garnish each with slivered almonds. Refrigerate leftovers. Serves 12-16.

CHEF'S

“When baking custard-type pies and TIP cheesecakes, use a water bath to ensure even cookery. You will end up with smooth-surfaced products with less cracking. To produce the impeccable cheesecake, place the spring form pan on the top rack and water bath on the lower rack. It adds gentleness to the baking process and greatly reduces the chance the cheesecake will crack, curdle or turn dark.” —Ben and Francisco

Cocktail photo by Dante Fontana.

‹

Topping: »» 2 cups (16 oz.) sour cream »» 2 tbsp. sugar »» 1 tsp. vanilla extract »» 2 cups slivered almond halves

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 Anthony Endy, director of culinary operations and corporate chef 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: »» 1-1/4 pound butter »» 2 cups walnuts, chopped »» 1 quart all-purpose flour »» 2 cups granulated sugar »» 2 cups brown sugar »» 2 tbsp. cinnamon »» 1 tbsp. ground nutmeg »» 2 teaspoons salt »» 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 (granola texture). Do not overmix! Set aside as you make the filling. Filling: »» 2 cups huckleberries

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 1-1/4 cups of the filling and top with 1/2 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.

Filling: »» 1 package dried figs »» 1 jar mincemeat »» 1/2 pound dates »» 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) 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 1/4inch 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 styLemg.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 - stylergbr.com 43

swag

Vintage Luggage Tags, $14.95 each at Rock Hill Boutique, 1017 Galleria Boulevard, Suite 180, Roseville. 916-780-0627, rockhillboutique.com

Mia Bracelets, $75 each at adacollection.com.

down with brown

Woof n Poof Baby Buddy Blanket Lion, $29.95 at thesatinbutton.com.

by Adrianna Valencia The Hampton Popcorn Co. White and Dark Chocolate Popcorn Tin, $27.95 (1-gallon) at surlatable. com.

Bob’s Leather HLH LeftHanded Tool Bag, $34.99 at Meek’s Lumber & Hardware, 4243 Dominguez Road, Rocklin. 916-9612818, meeks.com.

Master Hatters of Texas 3X Beaver Blend Felt Hat, $64.99 at Boot Barn, 4401 Granite Drive, Rocklin. 916-415-1929, bootbarn.com. 44 stylergbr.com - November 2014

Sheepskin Women’s Softsole Moccasins by Minnetonka®, $39.95 and up, at The Fur Traders, 233 Broad Street, Nevada City. 530-265-2000, furtraders.com.

All photos courtesy of their respective companies

Perry Ellis Portfolio Travel Kit, $45 at Macy’s, 1197 Galleria Boulevard, Roseville. 916-771-3333, macys.com.

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

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

UPWORDS 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

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

Support a great cause the next time you order a hot beverage from Origin Coffee and Tea. All proceeds from the #4Freedom Mug help to aid in the fight against human trafficking. $15, origincoffee.org

PILLOW TALK Proclaim your love and adoration while decorating your home with this sweet and cozy pillow from The Front Porch in Auburn. $19.50, 530-878-5115

Add personality to a plain wall with some expressive decorating. Find a wall sign that fits you and your lifestyle at Rock Hill Boutique. $14.95, rockhillboutique.com

•

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 46 stylergbr.com - November 2014

All photos courtesy of thier respective companies.

WRITING’S ON THE WALL

dine

hanks to new kid on the block House of Oliver, the corner of Douglas and Sierra College Boulevards in Roseville may soon be known for the flow of wine and conversation. Owners and brothers Kyle Oliver and Matthew Oliver recently opened the doors to this upscale eatery and wine lounge boasting diverse offerings of local and imported cheeses, cured meats, soups, creative salads and house specialties such as a filet mignon Carpaccio, not to mention owner Kyle Oliver’s favorite, the English cottage pie (so we heard through the grapevine).

The warm goat cheese salad stood out as a refreshingly light choice and was an excellent pairing to my vino. On a recent night out, we excitedly escaped the outside hustle and bustle with a step through the House’s front door and instantly admired the oversized local art gracing the walls (if you find something you like, look closer and you’ll find pricing information) and a generous old-school wooden bar backed by a criss-cross of occupied wine cubbies. A bank of lockers (check out their website for the multitude of wine club memberships and offerings) and a private tasting room lend an aura of exclusivity to the affair, while cushy leather chairs, live music on the patio and the aforementioned owners—who are experts at mingling—make it clear you’re welcome to get comfortable. The wine is obviously the star here—the local flight is a musttry, but the ever-changing menu is equally impressive. My husband and I started with the smoked salmon dip appetizer, which was bursting with aromatic dill and a luscious counterpart to the petite crostini. The warm goat cheese salad stood out as a refreshingly light choice and was an excellent pairing to my vino. The tender mixed greens seemed to be curated to perfection; I’m particularly choosy about my produce, and 48 stylergbr.com - November 2014

house of oliver Home Sweet Home

by Jennifer Resnicke // Photos by Dante Fontana I didn’t find even an edge of a leaf that was in less-than-peak condition. My spouse opted for the cheese tortellini ‘a la Milanese, which featured supple pasta, fresh basil, velvety cream, nutty Parmesan and soft, tangy sun-dried tomatoes. Simple, but executed well. Though all of the dessert offerings were appealing, we absolutely had to try the chocolate board, which boasted three flavors of Guittard gourmet chocolate: salted milk, 65-percent dark cayenne (yes, it’s spicy!) and 65-percent dark. The sensation of the wine, chocolate, live jazz and balmy autumn air was akin to sinking into a bathtub—the buzzing of the day slowly melts away and you feel comfy-cozy. House of Oliver just may become your home away from home.

•

House of Oliver, 3992 Douglas Boulevard, Suite 140, Roseville, 916-733-3994, houseofoliver.com.

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

• • • • • • •

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

•

UBS Financial Services Inc. Roseville Branch 916-774-7400

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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.

3001 Douglas Boulevard Suite 160 Roseville, CA 95661 ubs.com/branch/rosevilleks

We will not rest

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

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.

52 stylergbr.com - November 2014

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!

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Kotaro “Taro” Arai Mikuni Japanese Restaurant & Sushi Bar 1565 Eureka Rd. (next to Century Theater) | Roseville 916-797-2112 | 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.

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 and banquet facilities. Rent-a-Chef full-service catering. Loyalty program.

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

November 2014 - stylergbr.com 53

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escape

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

62 stylergbr.com - November 2014

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 .

•

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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stylergbr.com - November 2014 63

introducing

GREEN VALLEY HOSPICE 3009 Douglas Boulevard Suite 160, Roseville 916-757-6800 greenvhospice.com

Najmeen Sherazee 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!

64 stylergbr.com - November 2014

Describe your business. Did you find it, or did it find you? Many of us here at Green Valley have had difficult losses in our lives. You might say it was a “personal calling” for me. I wanted to start an agency that would make a difference in the community, one that would give support and personal quality care to patients and their families. How are you involved with both the community and your customer? We are active in helping educate our community on health issues and care options. We participate at area health fairs and provide bereavement support groups, which are open to everyone experiencing loss and are held at various locations throughout the community. Why is your staff the best in the business? Our team is very professional, experienced and competent; what’s more, they have that loving, kind heart that’s so important to the patients and families we serve. We all enjoy working together. What life accomplishments are you most proud of? I’m so proud and blessed to have raised my son and daughter, who are growing up to be good, productive, contributing members of society. Where do you go when the going gets tough? Good friends, good chocolate, a good book and a good nap! What’s your biggest job perk? I feel that my job is fulfilling a purpose for me in the world—by helping and providing support to people in their time of greatest need. What’s your favorite place to eat out locally? I enjoy Romano’s Macaroni Grill, Yard House and Panera Bread for quick lunches. What’s your favorite local event that you go to? The summer concerts at Royer Park are great! And finally, customer service is…? Being committed to providing personal service and understanding what the needs of our patients and families are.

Photos by Dante Fontana.

Describe your business. Did you find it, or did it find you? Since high school, I’ve wondered why health and wellness wasn’t available on a continuous spectrum in an outpatient setting. Since then, I’ve developed the concept into a viable and effective solution for individuals and employers who wish to optimize their health and wellness. In essence, I found Point Health. What was the first job you ever had, and what did you learn from the experience? My first job was doing yard work and odd jobs; I’ve also worked in several restaurants. I learned that taking care of what’s around you is key to achieving happiness. How are you involved with both the community and your customer? As a community member, I’m proud to be affiliated with various organizations that provide free medical care to the underserved. I’m also an advocate for the Make-AWish Foundation. Lastly, you might find me discussing the role of direct primary care and its ability to transform health care for the community. Dr. Shahzad Anwar and staff Why is your staff the best in the business? Our staff is honest, personable and friendly; we pride ourselves on providing highPOINT HEALTH quality, affordable services. 1478 Stone Point Drive Who is your role model in business or in life, and why? Suite 290 Sir Richard Branson—he’s dynamic, energetic, unique, and he pushes the limits. Roseville What’s your biggest job perk? 916-788-8222 Free treatments for family and friends. pointhealthmd.com What’s your favorite childhood memory? Playing soccer, all day every day. If you could meet someone living or dead, who would it be and why? Muhammad Ali—he was a true inspiration. What’s your favorite local event that you go to? Farmers’ markets.

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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 66 stylergbr.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.

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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 STYLERGBR.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.

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