PIZZA WARS | WHISKEY: MORE THAN MOONSHINE | THE ARTS: Rita forman ™
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On the cover: Jack Berry Splash (submitted by Beermann’s in Lincoln); photographed by Dante Fontana
MARCH 2013
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, S W O H S T GREA E! S O L C UP THREE STAGES AT FOLSOM LAKE COLLEGE PRESENTS
ATRE CO. AQUILA THE RI 3/22 THU 3/21 - F
USICAL SHREK THE MSUN 3/17 THU 3/14 – al Shrek The Music ur To l na tio The Na ogre played Everyone’s favorite rformancpe ay over 500 Broadw nominations. ny To ht eig es, with ily; “every fam ole Fun for the wh ding an element of an outst undance ab in nd fou is musical ). here” (Star-Telegram rgo. Fa s ell W by red so Spon s. Six performance 17 Mar 14, 15, 16 &
AN IRISH HOOLEY! FRI 3/8
ling “paintings wings. These thril eatre, th y! x mi ole ” Ho nt An Irish in moveme an s, dance, rie da un t of An Irishwom bo ar y He Ana Moura or ns se s from the ponent of gic and music. Two distinct show She’s a leading ex ristmas: visual ma rmances. Ch ulful answer so sh Iri l’s ga An rtu of Po er produc fado— ht perfo terous party”) Eig lush alto to the blues. “Her d hesitant Irish Hooley (“bois th the rau- March 8, 9, 10 an wi y returns to Folsom , Slugger Hank & My Honky Tonk Heroes voice can be smok (New ed” band d cous eight-piece or clear and point Hank Williams an songs from An Irishwoman A Tribute to es York Times). With produced O’Toole. Heart of nc of literature His Influe CD debuts with a show urageous An Obie award-winning play Desfado, her new co e th t . ou ein ab th those who and song by Larry Kl and a tribute to bo those he ed Ireland’s pm d an , nk Ha women who inspir Thu, Mar 7; 7:30 influenced ems mpany greatest writers. ed. “At times it se nc lue Aquila Theatre Co demand, inf t just i, Mar 8; Fr no lar : is pu ey po tty ol by Pe Ho n ing so rn Retu as if Ja ined, & 7:30 pm nation of this “classically tra (New York 4:00 pm performances, offering an imperso ling his ur e” ne Fo up : an t tro ch ar t He hip bu ly s, rn am de illi mo W rk that is 22, 23, 24 Post). Times)—offers wo dramatical- March ghost” (New York , en . .O ok sp T.P rmances. gnia rfo pa pe m e Co “beautifully Fiv ies) crystalline in Farfalle (Butterfl ly revealing, and March 7, 8, 9 ). er a butterfly; rk of Yo e w lif e Ne th e Th ( Imagine effect” in a virtual ERAC imagine yourself CYRANO DE BERG butterfly’s pm a g 30 7: hin ; uc 21 to , ar M rld wo Thu,
HEART OF AN IRISHWOMANN 3/24 FRI 3/22-SU
REW TAMING OF THE SH Fri, Mar 22; 8 pm
Roots & Boots pin, Joe Diffie, Featuring Aaron Tip aw rsh Ke y mm and Sa on
ANA MOURA THU 3/7
ree draw Together, these th try hit un co n Te p To 40 er ov evening c sti ou ac An songs. Stand To t Go with “You’ve n Deere oh “J ,” ing th me So For ow She’s Kn n’t Do he Green,” “S more. ny ma so Beautiful” and pm 30 7: ; 18 ar M , Mon pm Tue, Mar 19; 7:30
Three Stages at Folsom Lake College
Harris Center for the Arts *
3/19 N 3/18 - TUE O M S T O O B ROOTS & T.P.O. COMPAGNIA FARFALLE FRI 3/8 - SUN 3/10
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ThreeStages.net * A renaming of Three Stages is under way. The new name, The Harris Center for the Arts, honors Dr. Brice Harris, Chancellor Emeritus of the Los Rios Community College District, for his many contributions to the capital region.
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what’sinside ™
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MARCH 2013
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FEATURES
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38 Pizza Wars: The Slice on Local Pies
22 The Arts
8 Editor’s Note 8 Click 11 What’s Up 12 Get to Know – Brian Rubinstein, M.D. 14 FYI 18 Calendar 20 Outtakes 29 Our Kids 32 Green Scene 34 Swag 48 Dine – Bubba Kababa 49 Restaurant Guide 50 Taste 64 Introducing 66 Tom’s Take
Pan or deep dish? Red or white sauce? Chicago or New York? There are so many ingredients that go into making a great pizza, before you even get to the toppings. Style sets the table straight with words of wisdom from local pizza pros.
44 More Than Moonshine: A Guide to the World of Whiskey
Take our behind-the-bottle tour of a spirit that has distilleries busier today than before Prohibition. Breathe in some whiskey basics and sip on a few recipes, too!
Rita Forman
24 Health & Wellness Your Favorite Beverage Benefits
30 Cause & Effect
Gold Country Chaplaincy
36 Home Design
6 Gastronomic Gizmos
52 Escape
Lassen National Park
special ADVERTISING SECTION
Distinctive
Dentists
special insert
SEE PAGE 25
See page 54
6 stylemg.com - March 2013
Cover photo by Dante Fontana.
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Paul Martin’s All Day Specials — Perfectly Priced Sundays All Day ®
3 Course Prime Rib Dinner - $25 all natural prime rib, mashed potatoes, organic green salad or soup and a homemade blondie with vanilla ice cream for dessert Tuesdays All Day 3 Course Fried Chicken Dinner - $20 pitman family farms buttermilk fried chicken, baby lettuce salad, and a hot blondie with vanilla ice cream
paulmartinsamericangrill.com
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hiskey and women? With the exception of a few encounters in college with go-to date Jack and Coke, whiskey and I have had few memorable meetings. But with its new celebrity status and transcendence of the marketplace, this spirit is sparking the interest (and thirst) of novice drinkers, young and old, male and female...including me. And the numbers don’t lie: Kentucky Bourbon and Tennessee whiskey sales from producers or suppliers to wholesalers rose 5.2 percent to 16.9 million cases last year, according to the Distilled Spirits Council. Coupled with the recent Maker’s Mark debacle resulting in some pretty angry whiskeydrinking regulars hot at the suggestion of diluting their beloved Bourbon to meet market demands, it’s clear there’s a new trend in town. Like anything that’s unfamiliar, my curiosity for the nectar-like libation took flight when we planned this issue. I did some preliminary research and decided to partake in a little whiskey tasting myself. On one cold evening (of course), I ventured to my favorite watering hole and had a few words with my bartender who suggested I try a sip of one of his favorites in the whiskey family – Bulleit Bourbon, a Kentucky Straight Bourbon Whiskey. With this month’s co-feature story in hand, “Whiskey: More Than Moonshine,” I pulled up my seat, cracked my knuckles, and headed writer Tom Mailey’s words of advice to properly experience the amber-colored spirit. After smelling, swirling and gargling (Tom said to) – I must admit that I liked the taste… and the all-over warmness that followed. Tastes of freshly popped popcorn mixed with a smooth sweet kick left my mouth sublimely coated and my mind at ease. While it’s not something I plan to order on a regular basis, I did come away with the notion that there is a time and place for good whiskey. Some folks like wine, some whiskey; I can appreciate both. Also this month, celebrate your appreciation of an American all-time favorite – pizza. Pan or deep dish? Red or white sauce? Chicago or New York? There are so many ingredients that go into making a great pizza, before you even get to the toppings. With a myriad of great restaurants for classic pies, it can be dizzying to decide which style suits you best. Just a few pages away, Sharon Penny cuts to the chase with a local synopsis of the pizza world in “Pizza Wars.” Pick your slice. If you’re not splurging on an Italian dinner or indulging in a few too many moonshine drinks, you’re probably looking for the best beverage to fuel your body. Whether it’s hydration or nutrients you need, you’ll find your refreshment of choice in Kourtney Jason’s “Drink Up,” in which she pours out the latest on healthful beverages. Until next month, enjoy your guilty pleasure, hold the guilt. — Desiree We’d love to hear from you – send us your community events (for Calendar and Outtakes), local news (for What’s Up), and any other story ideas to info@stylemg.com. 8 stylemg.com - March 2013
MOVE OVER PROTEIN SHAKE, HELLO QUINOA Did you know that quinoa is not a grain, but rather a seed? Don’t let that fool you though; this super seed is packed with more protein and nutrients than any whole grain. Don’t know what to make with quinoa you say? How about Black Bean Quinoa Chipotle Chili or perhaps Broccoli, Chicken and Quinoa Stir-Fry? Find these recipes from new cookbook 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood by Camilla V. Saulsbury.
PARTY LIKE A LEPRECHAUN If your St. Patty’s Day itinerary doesn’t include a night on the town, invite your friends, neighbors and family over for a jolly-green celebration – sure to be a golden success with these 10 St. Patrick’s Day Party Ideas & Tips.
DON’T GET CROSS WITH ME For all you wordsmiths and puzzle fanatics, don’t miss this month’s Word Play, “Serious Eats.” Just click and follow the clues…
DID YOU MISS IT? SHELF LIFE IS HERE If you’re missing your monthly fix of Sharon Penny’s then-andnow take on popular albums, books and DVDs, look no further…just click.
CONTESTS Do you want to win FREE loot? We’ve got goodies from businesses in the local area, and we’re giving stuff away! Simply stop by stylemg.com/contests for your chance to get lucky! Enter once per day. Tell your friends!
Crossword photo © leevancleef/fotolia.com. St. Patty’s Day photo © Willee Cole/fotolia.com. Quinoa cookbook and recipe photos courtesy of Robert Rose Inc.
editor’snote
™
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NEW TO ROSEVILLE!
Luxury Senior Living Assisted Living • Memory Care
Publishers Terence P. Carroll, Wendy L. Sipple Executive Editor Desiree Patterson Managing Editor Megan Wiskus Editorial Interns Nelli Badikyan, Jamila B. Khan, Paris Ryan, Kelly Soderlund Contributing Writers Pam Allen, Susan Belknap, Kristen Castillo, Jim Crosthwaite, LeeAnn Dickson, Amber Foster, Kourtney Jason, Tom Mailey, Sharon Penny, Richard Righton, Bill Romanelli, Jenn Thornton Art Director Gary Zsigo Graphic Designers George Kenton Design, 760.285.0686, gkenton@verizon.net, Lesley Miller, Aaron Roseli Staff Photographer Dante Fontana Webmaster Ken White, Ixystems Advertising Director Debra Linn, 916.988.9888 x 114 Advertising Sales Representatives Tami Brown, 916.988.9888 x117 Reg Holliday, 916.337.5107 Joanne Kilmartin, 916.607.9360 Carrie McCormick, 916.988.9888 x112 Lisa Warner/Warner Enterprises, 530.306.2011 Social Media Maven Aimee Carroll Accounting Manager Kathleen Hurt
Office Assistant Cathy Carmichael, Brenna McGowan Customer Service Associate Jarrod Carroll
Printed on recycled paper. Please recycle this magazine.
Oakmont Senior Living’s newest project is now under construction and scheduled to open in the Summer of 2013! Oakmont offers a wellness center and a full-time nurse to assist with all of your daily living needs in the privacy of your own home.
Restaurant-Style Indoor and Outdoor Dining Private Movie Theatre • Pet Park • Resident Gardens and Walking Paths 1101 Secret Ravine Pkwy Roseville, CA 95661
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Studio, One Bedroom and Two Bedroom Apartment Homes Now Available for Reservation
what’sup
C
ongratulations to Lincoln’s Thunder Valley Casino Resort for being recognized as the only Sacramento area casino resort to achieve the AAA Four Diamond rating for the third straight year! To achieve a Four Diamond rating, an establishment must offer an extensive array of upscale amenities combined with a high degree of hospitality. Only 4.8 percent of the 30,000 lodgings approved by AAA make the Four Diamond list...Auburn’s award-winning winery Lone Buffalo Vineyards has announced the opening of their new location on 7505 Wise Road in North Auburn. The tasting room is open Friday through Sunday from noon to 5 p.m. For more details, visit lonebuffalovineyards. com...Speaking of award-winning wineries, Lincoln’s Wise Villa Winery has just scored big at the 2013 San Francisco Chronicle Wine Competition, one of the largest, most respected, and most competitive wine competitions in the U.S. A few of the winery’s 16 accolades include Double Gold ratings for both their 2011 Syrah (the only Syrah to get a double gold this year), as well as their 2012 Pinot Noir Rosé. For more info, visit wisevillawinery.com... The Roseville Chamber of Commerce recently celebrated the opening of Love Your Lashes at 426 Vernon Street with a ribbon-cutting ceremony. For more info on the premier lash studio, visit loveyourlashes.org... The Sacramento Dream House Raffle to benefit Ronald McDonald House Charities is currently underway until May. Purchase your ticket (sacramentoraffle.com) for a chance to win a $2.4 million Granite Bay dream home, or more than $1,000 in other prizes, such as a Mercedes Benz SLK 350 Roadster...The Sacramento branch of the California Writers Club has announced its annual writing contest. Entrants must write 750 words or less on the topic of The Most Influential Person in my Life, and entries must be received by March 30. Cash prizes will be awarded to first, second and third prize winners. Find contest rules at cwcsacramentowriters.org... Also for fans of the written word, Roseville Library has introduced their Online Library Catalogue. For more details, visit library. roseville.ca.us...The Roseville Police Department is now accepting applications for their first ever Police Business Academy. This is a free program for members of Roseville’s business community, designed to foster a better exchange of information and crime-prevention practices between businesses and the police department. For more information, visit roseville.ca.us/police...Placer ARC recently received a $1,500 CVC Caremark Community Grant, in order to assist nonprofits to provide social recreation opportunities to youth with intellectual and developmental disabilities. The grant is part of the CVS Caremark’s All Kids Can program...Roseville’s Blue Line Arts, formerly Roseville Arts/Blue Line Gallery, recently celebrated the re-launch of the nonprofit and the Gallery’s fifth anniversary. Fun fact: The name of Blue Line Arts is attributed to Loomis-based photographer Jim Hirschinger, who noticed the big blue light that emanated from downtown Roseville’s Esquire Building as he made the descent on a flight into Sacramento...That’s all for this month, but be sure to check back next month for Style’s annual Get Outside feature! — Compiled by Kelly Soderlund
Photo courtesy of respective organization.
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March 2013 - stylemg.com 11
gettoknow
Brian Rubinstein, M.D.
Q&A
Q: What advice would you give to your younger self? A: Play college soccer; I could have played and didn’t pursue it. Q: What comes to you naturally? A: Connecting with people Q: Are you high or low maintenance? A: Very low maintenance Q: What are you most proud of? A: My family – my relationship with my high school sweetheart and our great kids. They are good students, great athletes and quality individuals. Q: Favorite humanitarian cause? A: Faces of Tomorrow (FOT), of course!
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manente in Sacramento. He is also the founder and managing director of Faces of Tomorrow (facesoftomorrow.org), an organization that goes on regular missions to locations such as Ecuador and the Philippines, providing life-altering plastic and reconstructive surgeries to those in need. For Rubinstein, it’s all about being a role model for his three children and teaching them the importance of appreciating their blessings in life. He also encourages others to step outside their comfort zone and give back where they can. “Going on a medical mission opened my eyes to the world,” Rubinstein shares. “I’m grateful for that opportunity. It showed me I could make a difference.” — Amber Foster
•
Q: What’s next? A: Expanding Faces of Tomorrow
favorites Escape: Sports (golf, soccer and basketball) Guilty pleasure: Watching reality TV Movie: I really love all types of movies, from The Shawshank Redemption to Dumb and Dumber and Austin Powers Musician/band: Black Eyed Peas Place to buy a gift, locally: Westfield Galleria at Roseville Annual event: Fore for Faces Golf Tournament Saying: “Everything in moderation.”
Photos by Dante Fontana.
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hen he was still in medical school, Brian Rubinstein, M.D., imagined he’d become a general otolaryngologist, or head and neck surgeon. His life vision changed soon after he completed a medical mission to Ecuador. During his time there, he performed reconstructive surgeries on children with facial deformities such as cleft lips and palates; he helped children who would never have been able to afford the procedures otherwise. “We were able to change their lives, bring back their hope,” Rubinstein recalls. Moved by his experiences, he changed his specialty to pediatric surgery, and is now chief of pediatric otolaryngologyhead and neck surgery at Kaiser Per-
Q: Best words of wisdom you’ve received? A: In high school, my science teacher told me to, “Strive for the top; don’t settle for anything less.”
Gung Hay Fat Choy!
GRAPES & IVY H O M E , G A R D EN & BOutiqu E
Celebrate the Year of the Snake & Your Birthday!
•
If you were born in February or March, bring in your birthday party of 2 or more and receive a FREE* entree! Buy one entree and get a second (of equal or lesser value) FREE! Plus, the birthday person gets a FREE slice of our famous banana cream pie.
A New Year A New Look for your home and garden. Visit our store to find many great new ideas to freshen up your home. Don’t forget to check out our new• Retro Room.
Fat’s Asia Bistro & Frank Fat’s Restaurant
929 Sutter St. Historic Folsom (across from the light rail)
Roseville 916-787-3287 • Folsom 916-983-1133 • Sacramento 916-442-7092 • www.lovemyfats.com *May not be combined with any other offer. Proof of birthday required. Limit 3 birthday discounts per table. Maximum discount $16. Not valid at Fat City. Valid 2/1-3/30/2013. Not valid Valentine’s Day. Tax and gratuity not included.
916-294-9746
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ave a major event coming up, and looking for the perfect place to have it? Look no further! Roseville has great, budget-friendly facilities and parks perfect for weddings, showers, birthday parties, life celebrations and meetings of all different sizes. Plus, it’s easy for you to bring in outside caterers and food so your event is just how you’d like. The Maidu Community Center and Roseville Sports Center are both ideal for large gatherings. Set in Roseville’s two regional parks, Maidu and Mahany, these facilities offer park views, plentiful parking, and affordable weekday and weekend packages. The Mike Shellito Indoor Pool, Maidu Museum and Historic Site, and the Roseville Public Libraries are all ideal for smaller, more intimate gatherings. These smaller venues offer a more unique setting that is sure to be ideal for your next event, while still providing plentiful parking and reasonable rates. Take advantage of the spring weather or plan summer fun now by reserving space at one of Roseville’s parks. Most are available on a first-come, first-served basis; however, several of the larger parks, including Elliot, Mahany and Veterans Memorial Park North, can be reserved. Call 916-772-7529 for more information on facility and park rentals. — Pam Allen For more information and to view special discounts and offers available only online, visit roseville.ca.us/rentals.
season’s eatings
PlacerGROWN and Foothill Farmers’ Market WHAT’S IN SEASON NOW: BEETS! Next time you consume a garlic-filled meal, you could grab a few breath mints to eliminate having “garlic breath,” or you could try snacking on a few beet leaves. It works, and is just one of the many health benefits of beets. Raw beets, now available at Placer County farmers’ markets, have a slightly crunchy texture that turn soft and somewhat buttery when cooked. Beet leaves are commonly prepared like spinach or Swiss chard. Incredibly rich in nutrients, vitamins and minerals, as well as carotenoids such as beta-carotene, beets have zero fat, are low in calories and high in fiber. Beets are typically a striking reddish-purple color but are also available with white, golden/yellow and even rainbow colored roots. When you’re ready to enjoy this brightly pigmented cardiovascular-friendly veggie, make sure to wear kitchen gloves, as beet juice can DID YOU KNOW? stain your skin. Beets are not only a nutritious vegetable to be enjoyed in a myriad of ways, but some believe beets can heal wounds, cure acne, and lessen tumor cell growth among other things. Since Roman times, beet juice has been considered an aphrodisiac.
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PREPARATION AND STORAGE: After purchasing, remove the tops from the beetroots, as the greens rob moisture and nutrition from the roots. If you’re planning to eat the greens, do so as soon as possible while they are fresh (for the best taste). The beetroot, however,
and foremost, identify the A: First mortuary you wish to use and call them immediately so they can come and transfer your loved one into their care. You will need vital statistics for the mortuary so they can obtain the death certificate for you. From that point forward you will then be able to complete the final arrangements. During your time of shock and grief, be cautious not to feel the need to “emotionally overspend” on a funeral, and always remember that a funeral is for the living, not the deceased, so plan something that is meaningful to those left behind. — East Lawn Memorial Park 4300 Folsom Boulevard Sacramento 916-732-2000, eastlawn.com can be kept for a few weeks in the refrigerator at a high-humidity setting. It’s not advised to freeze raw beets, as they will become soft when thawed; cooked beets will freeze just fine.
HOW TO PAIR WITH LOCAL WINE: Lone Buffalo’s 2010 Thundering Beast Zinfandel pairs perfectly with Chilled Beet Soup (find the recipe at stylemg.com). A Gold Medal winner at the 2013 San Francisco Chronicle Wine Competition, this Placer County wine is full-bodied and loaded with raspberry and spice. It couples beautifully with the earthiness of the beets without overpowering the subtle sweetness and rich flavors derived from roasting them. The buttermilk in the soup adds a slight tang and depth, which also requires a more full-bodied wine. You could also try other local Zinfandels, such as the Dono dal Cielo 2009 Zinfandel, Wise Villa 2011 Zinfandel, and Pescatore 2011 Zinfandel. — Susan Belknap For the recipe to make Chilled Beet Soup with Dill, visit stylemg.com. For more information about where to buy local PlacerGROWN products, including wine, visit placergrown.org
Roseville Parks and Rec photo © Sergejs Rahunoks/fotolia.com. PlacerGROWN photo © maramorosz/fotolia.com.
roseville parks & recreation
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Easter Trivia
rocklin parks and recreation
T
he City of Rocklin has announced a new set of special events with many original offerings. A series of “Friday Evening in the Park” activities will include free public movies – shown on the City of Rocklin’s brand new gigantic movie screen – and four Friday summer concerts sponsored by the Rocklin Chamber of Commerce. The special events schedule also includes the following: a Health and Fitness Expo (taking place in conjunction with the 10th anniversary of Run Rocklin), the annual Kiwanis Community Festival (including the sixth annual Kidsfest), Woofstock, the Placer County Harvest Festival, Rocklin Fall Festival, and the annual Breakfast with Santa & King Kandy Workshop. Look for details on these happenings in the coming months. Don’t miss the Rocklin Parks and Recreation Spring/Summer Activity Guide that will be available online beginning March 14. — Jim Crosthwaite For more about Rocklin’s classes, programs and upcoming events, visit www.rocklin. ca.us/ParksandRecreation or call Rocklin Parks and Recreation at 916-625-5200.
foodie find
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Little Bliss Cakery
alking into Little Bliss C a ke r y i s like walking into a little girl’s confectionary dream; paneled baby blue walls, pink trim accents and crystal chandeliers usher visitors into a world of sugary transcendence. Boutique gifts fill a towering bookcase with tea towels, baby bibs and cake plates, while lookbooks filled with pages of specialty cakes rest on the counters. The glass displays are brimming with gourmet cupcakes and mini cupcakes, making it difficult to select from each tempting, almost-too-prettyto-eat variety. After staring wide-eyed for what seemed like an eternity, I finally settled on the regular-sized Strawberry Champagne cupcake and added minisized Rootbeer Float and Savory Lemon
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cupcakes for good measure. Much to my delight, the masterpieces arrived on a silver tray for my spoiling. Devouring a cupcake should be a decadent experience, and Little Bliss delivers. The cupcake trimmings are just as delightful – a gigantic strawberry adorned a pillow of pink cream frosting on the Champagne cupcake, a mini-straw pierced the sarsaparilla, and a bright and citrusy lemon curd greeted me in the Savory Lemon. Prolonging my brief escape into fantasyland, I gazed at the fountain in the courtyard and maybe, just for a moment, felt a bit like a little girl again. Little Bliss Cakery, 8789-D Auburn Folsom Road, Granite Bay. 916-791-2253, littleblisscakery.com. — Kelly Soderlund
Easter is so much more than just nibbling on chocolate bunny ears and hunting for eggs. Let Style quiz you and your friends and family to see whose knowledge of the spring holiday is the most eggcelent! 1. According to the Guinness Book of World Records how tall and how heavy was the largest Easter egg ever made? 2. The colors used in painting Easter eggs differ in different nations. Which one paints their eggs red, and what does that color symbolize? 3. What is the name given to the tradition of Easter egg painting? 4. How is the date of Easter decided? 5. Why is the holiday called Easter? 6. From where did the Easter basket tradition begin? 7. Which country does the Easter Bunny originate from? 8. In some European countries, it’s customary to have bonfires on Easter eve. What do they typically burn at these fires? 9. Which famous rabbit is associated with Easter? 10. What is the flower of Easter? — Paris Ryan
answers posted after the 1st of the month at stylemg.com.
Rocklin Parks and Recreation photo © Anton Gvozdikov/fotolia.com. Foodie Find photo by Kelly Soderlund. The 10 Spot photo © Kati Molin/fotolia.com.
March Into Fun
Placer Dermatology
“Survival rates for certain skin cancers can be 99% IF diagnosed early”… Make it a priority to schedule yourself or a loved one for a skin check today!
(916)784-3376 9285 Sierra College Blvd Roseville, CA 95661 ARTUR HENKE, MD American Board of Dermatology Certified
www.placerdermatology.com
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calendar
march events March is National Women’s History Month Compiled by Kelly Soderlund
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11th Annual St. Baldrick’s Foundation Head Shaving Celebration Designed to raise funds to support childhood cancer research, Keaton Raphael Memorial will host this popular fundraiser at the Westfield Galleria at Roseville, starting at noon. Community heroes will shave their heads in front of thousands in return for pledges of financial support. For more details, visit getbald.com.
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Wings & Wine
Spend an evening with magnificent birds of prey from 5:30 to 8:30 p.m. at Loomis’ High Hand Nursery. Mingle with owls, hawks, falcons and one beautiful bald eagle while enjoying a complimentary glass of wine and light hors d'oeuvres. Attendees can enter to win fabulous raffle prizes; proceeds will benefit the Gold Country Wildlife Rescue. For more details, visit highhand.com/events.
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The Placer Food Bank will host their third annual luncheon from noon to 2 p.m. at the Maidu Center in Roseville. Proceeds will be used to purchase and distribute food to Placer Food Bank's local hungerrelief partners, which include area food closets, feeding programs and charitable organizations. For more details, visit placerfoodbank.org.
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Rotary Club of Roseville’s Annual Garbolino Seafood Dinner Named after Fred Garbolino, this seafood dinner – held at the Roseville Sport Center and beginning at 5 p.m. – is the club’s primary fundraiser and supports all of their charitable endeavors. Featuring an unlimited seafood feast, live and silent auction, and optional pirate costume attire, this event will arrrgh-uably be a blast to remember! For more details, visit rotaryrsvl.org.
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Daylight Savings Begins
Connections 2013
Based on the Academy Award-winning film that started it all, Shrek The Musical brings the hilarious story of everyone’s favorite ogre to life at Three Stages. Part romance, part twisted fairy tale, and entirely irreverent fun for the whole family, the musical boasts big laughs, great dancing and breathtaking scenery. For times and tickets, visit threestages.net.
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Granite Bay High School Emerald Brigade Marching Band and Color Guard Fifth Annual Crab Feed
Featuring Good Day Sacramento’s Mark S. Allen as master of ceremonies, this fun-filled event will take place from 5:30 to 10 p.m. at Faith Center Lutheran Church on Douglas Boulevard in Granite Bay. For more details, visit gbemeraldbrigade.org.
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COLOR RUN Hit the pavement while rocking out to live bands and being showered in neon colors, before finishing at the Gnarly Neon after party. The DJ will get the party started at 10 a.m. when runners, walkers, skippers and hoppers will leave every 15 minutes. The 5K course will begin on a certified NASCAR racetrack before winding its way through the race pits and the fairgrounds. Crazy costumes encouraged! To register, visit gnarlyneon5k.com/roseville-color-run. For even more events happening in our area, log on to our Web site: stylemg.com and click on Calendar. And, be sure to check out our Blog! Send your events to info@stylemg.com.
Connections is a “business to community” and “business to business” expo bringing together more than 150 businesses from the region. Attendees will interact with an array of vendors and exhibitors, while enjoying free lunch samplings at the Folsom Sports Complex. The expo will take place from 10 a.m. to 2 p.m. For more details, visit folsomchamber.com.
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Day of Dance Join Mercy Heart and Vascular Institute and their Heart Shaped Community for an interactive event bringing women of all ages together for heart-healthy activities and education, including dance sessions and a physician panel discussion with cardiovascular experts. The fun goes from 9 a.m. to noon at Sacred Heart Parish School in Sacramento. To register and for more details, visit mercyheartsacramento.org.
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ST. PATRICK'S DAY
GOOD FRIDAY
EASTER
Photos courtesy of their respective organizations.
Shrek The Musical
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Empty Bowls Fundraiser Luncheon
more events March 2 – Stand Up for Kids. Head to the Placerville Shakespeare Club at 8 p.m. for a comedy showcase and silent and live auction put on by Leadership El Dorado Class 6. Proceeds will benefit Big Brothers Big Sisters, Hands4Hope, CASA and other children’s charities. For more details and tickets, visit standupedc.eventbrite.com. March 2 – Whitney High School Second Annual Crab Feed. Indulge in an all-youcan-eat feast – featuring New England clam chowder, salad, pasta, crab, tri-tip, bread and a no-host bar – at the Placer County Fairgrounds. The evening will feature auctions, raffles and dancing to the Dave Russell Band. Proceeds will supplement district funding for school site and classroom needs. For more details, visit whitneyptc.com. March 2 – Sixth Annual Gardeners Gathering. The Placer County Master Gardeners will present their annual gathering from 8:30 a.m. to 3:30 p.m. at the historic Blue Goose Fruit Shed in Loomis. Learn about gardening and connect with local gardeners at this funfilled event! Tickets include lunch and light refreshments. For more details, visit pcmg.ucanr.org. March 8 – Les Misérables: School Edition. Prior to curtain call, enjoy a Champagne and dessert reception featuring a performance by Thomas & Plecker. Then, relive the epic story that recounts the struggle against adversity in 19th century France. The festivities will take place from 5:30 to 7:30 p.m. at the Roseville Theater Arts Academy. For more details, visit rosevilletheatreartsacademy.com. March 9 – An Acoustic Evening with Los Lonely Boys. Los Lonely Boys' tale to fame is the stuff legends are made of: playing behind their father as kids in cantinas and honky-tonks, then moving to Nashville as teens to try to win a record deal. The acoustic show, beginning at 8 p.m., will pull from all their finest work and make this event at Three Stages a night to remember! For tickets, visit threestages.net. March 16 – Granite Bay Flycasters’ Annual Dinner. Head to the Maidu Community Center in Roseville for an evening of fun, fellowship and fishing stories – along with the chance to win thousands of dollars in fishing gear, guided trips and more. The bar opens at 4:30 p.m.; dinner begins around 6 p.m. Ten percent of proceeds will support Casting for Recovery, and the balance will support Flycasters’ various conservation activities. For more details, visit gbflycasters.org.
March 16 – Night Out at the Museum: A Spring Feast – Tasting the Local Landscape. Part of the Third Saturday Art Walk at the Maidu Museum, Alicia Funk, author of Living Wild, will teach attendees how to collect and prepare wild spring foods and enjoy indoor wild food tasting. Museum doors open at 6:30 p.m.; program starts at 7 p.m. For more details, visit roseville.ca.us/ indianmuseum. March 16 – Third Saturday Art Walk. Peruse art at various businesses in historic and downtown Roseville; many will offer free food, music and discounts to the public. For more details, visit 3rdsatartwalk.com. March 17 – Show-n-Shine Fundraiser. This car meet for auto enthusiasts of all makes and models will take place at Motor Sport Image from 9 to 11 a.m., and will benefit the Wounded Warrior Project. Mingle with other lovers of exotics, muscle cars, classics, American, imports and motorcycles. For more details, visit dreamsanddrivers.com.
A DEVELOPMENT BY
ENDL E SS PO SSIBILI T I E S
EL DORADO HILLS TOWN CENTER PRESENTS
March 18-19 – Roots & Boots. Together, Aaron Tippin, Joe Diffie and Sammy Kershaw will draw on a repertoire of over 40 top 10 country hit songs. These friends will bless Three Stages with two acoustic evenings, beginning at 7:30 p.m. For tickets, visit threestages.net.
SPRING FLING
March 23-24 – Foothill Quilters Guild Quilt Show: Primetime in the Foothills. This 31st annual show – held at the Gold Country Fairgrounds from 10 a.m. to 5 p.m. Saturday, and 10 a.m. to 4 p.m. Sunday – will feature more than 300 quilts, 30-plus vendor booths, a country store, door prizes and more. Meet special guest quilter and award-winning author Freddy Moran. For more details, visit foothillquilters.org.
Saturday, March 23rd
SAVE THE DATE! April 4 – 15th Annual Putting KidsFirst Awards Luncheon. Head to the Rocklin Event Center from 11 a.m. to 1 p.m. to help honor community members who've been a positive influence on children. Featuring Emcee Scott Moak and guest speaker Michael Pritchard. For tickets, visit kidsfirstnow.org. April 7 – 10th Annual Run Rocklin. Hurry and register for this 5K, 12K and free Kids’ Fun Run! Proceeds will benefit local schools and the Matt Redding Scholarship Foundation. For more details, visit runrocklin.com. April 13 – Kids’ Expo. Choices for Children will present this free family-friendly event at the El Dorado County Fairgrounds from 10 a.m. to 3 p.m. A wide variety of community organizations will offer hands-on activities. For more details, visit choices4childreneldorado.org.
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10:30am – 1pm
Town Center Egg Hunt 10:30am sharp (12 AND UNDER)
Find the “Golden Ticket” and win the Spring Fling Basket
Rockin’ Road Show 11:00am – 12:30pm • Strolling Bunny • Face Painting • and more... S H O P • D I N E • S TAY • P L AY Visit website for event details and March promotions
ElDoradoHillsTownCenter.com
outtakes 13th Annual Resolution Run American River Canyon Auburn January 1 Photos by Keith Facchino of Facchino Photography.
Kara Stone
Kathy Downey, Frank Alva and Angie Alva
Participants get silly
Greg Mandler and Daniel Schroeder
IGNITE Young Professionals Winter Bash Blue Line Gallery, Roseville December 6 Photos by Lang Lew.
Middle row (L to R): Ashley Harris, Katie Delyon, Alex Leaden, Ashly Merchant, Rosalee Montoya and Elena Flores; back row: Eric MacIntosh; front row: Kendra Amalong
Laurie Brhakovich and Taffy Lattrell
Rosalee Montoya and Elena Flores
14th Annual Martin Luther King Jr. Celebration Dinner Sacramento Convention Center Sacramento January 12 Photos by Tia Gemmell.
Congresswoman Doris Matsui, Church of Scientology of Sacramento President Mike Klagenberg, Church of Scientology of Sacramento Reverend Kay Alice Daly and Director of Ecumenical and Interreligious Affairs of Roman Catholic Diocese of Sacramento Reverend Michael F. Kiernan
Dr. Alan Rowe, recipient of the 2012 Robert T. Matsui Community Service Award
Manager of Governors Inn Hotel Toni Greenwell, former Sacramento Monarch Ruthie Bolton, Coach Ken Carter and Exotic Plants Owner Kifumi Keppler
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Event Co-Chair Jerry Enomoto, Congressman Ami Bera and Event Co-Chair Dr. Dorothy Enomoto
Placer County Barnyard Hoedown
Miss Northern California All Star Lauren Lagge, Miss Placer County Sydney Lorek and Miss Placer County Ambassador Juanita Strothers
Placer County Fairgrounds, Roseville January 26 Photos by Monica Toohey-Krause of Studio KYK Photography.
Kevin Howell and Sean Ratford
Little Miss Placer County Queen Kylie Odell
Karlee, Jeff and Emmalee Dornbush
Sharon and Mackenzie Naake
Don Walker, Kellee Pressler, Amanda Pressler and Kyndall Vandusen
Sacramento Philharmonic Orchestra Fundraiser with Composer Nolan Gasser Home of Columnist Ed Goldman, Sacramento January 10 Photos by Tia Gemmell. Nolan Gasser, SPO Board Vice President Susan Carson and SPO Board Member David Lindgren
Composer Nolan Gasser performs
Dave Lesher and Laura Lynne Powell
Chet Chwalik and Valerie V
Executive Director Association of CA Symphony Orchestra Kris Sinclair and SPO Board Member & Event Host Ed Goldman
If you know of any events happening in the Roseville, Granite Bay, Rocklin area or have photos you would like to share with us, please submit them to info@stylemg.com. And, to see more Outtakes photos, visit our Web site: stylemg.com.
March 2013 - stylemg.com 21
thearts
rita forman A Glass Act
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space orbs to invertebrates living in the aquatic world. Spectacular colors, both opaque and transparent, glow in all types of unique shapes. Forman then takes the beads and crafts them into completed pieces of jewelry, such as bracelets, necklaces, pendants and earrings. Multi-talented, Forman also creates oil paintings of flowers and plants using her lovingly tended and beautifully designed garden as her inspiration. As a little girl, Forman loved art; her first medium was finger painting. “I just loved the feel of the slick paper and the paint on my hands,” Forman explains, “and the vivid colors.” While growing up, Forman would visit her crafty maternal grandmother, Juanita Grimshaw, in Auburn every summer. Grimshaw fostered her
artbeat Through March 30 – Calligraphy Show at Rocklin Library. Rocklin Fine Arts presents an exhibit by Phawnda Moore displaying 12 pieces of her award-winning calligraphy art at the Rocklin Library (at the corner of Granite Drive and Rocklin Road). For library hours, call 916-624-3133.
Photos by Dante Fontana.
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For more information, visit northauburnartists.com.
by LeeAnn Dickson o explain Rita Forman’s glass bead creations, artist Georgia O’Keeffe says it best. “I found I could say things with color and shapes that I couldn’t say any other way – things I had no words for.” Forman’s unique forms and use of color in such small, individual pieces of art is truly amazing. Although the designs and size of her art – from pottery, painting and glass beads – tend to be intricate and small, the passion used to create each piece is huge. Author Oscar Wilde said, “A work of art is the unique result of a unique temperament.” One of Forman’s many unique strengths is the ability to focus on such tiny items, making her art absolutely astonishing. The design of her individual glass beads bring to mind everything from high-flying
granddaughter’s love of art by supplying all types of art supplies and giving her craft projects. “I blew out a lot of egg shells to decorate,” Forman says, “and used colored pipe cleaners to make dancers holding place cards for her bridge parties.” Forman followed her heart and obtained her teaching credential in art from San Diego State University; after, she taught art at a middle school. While teaching, she worked in many media forms. “I have always made art,” Forman admits. Before focusing on glass beads, Forman worked in clay and made striking pots with intricate designs. Her work was featured in international exhibits, such as Feats of Clay in Lincoln and the California Clay Competition in Davis. Now making glass, she is an exhibiting member of the Association of Clay and Glass Artists. When the right tools and kilns were available, she turned to and taught herself glassmaking. “I am good at teaching myself,” Forman says. “I bought some books and went from there.” She loves the intense color of glass because it plays with light and reveals the transparency of the color. “I am not a conceptual artist,” she explains. “I am inspired by and respond to the materials.”
health&wellness
drink up Your Favorite Beverage Benefits by Kourtney Jason
W
e know milk supposedly does a body good, but what effects do your other favorite beverages have on your health? “It’s important to know how the beverages you consume affect your health, because many contain significant calories and may contribute to weight gain,” explains Linda Story, a registered dietician with Mercy San Juan Medical Center. With that said, many of your favorite thirst quenchers offer a bevy of benefits. With a few tips from our expert dieticians, it’s easy to stay hydrated and reap the rewards.
The Drink: Water The Benefits: “Our bodies depend on water to regulate temperature, transport nutrients and oxygen to cells, carry away waste products and more,” Story says. That’s why it’s vital to stay hydrated, although intake levels vary among individuals. “For healthy people who live in temperate climates, the Dietary Reference Intakes from the Institute of Medicine recommend a total daily beverage intake of 13 cups for men and 9 cups for women,” Story says. What’s more, “dehydration can leave you feeling and looking lousy. Not [drinking] enough water decreases muscle function and exaggerates the appearance of dry and wrinkled skin,” explains Harmony Boeh, a registered dietitian at Roseville Health and Wellness Center. Calories (8 oz.): Zero
benefits go beyond that; it’s high in antioxidants, especially when freshly brewed, and it has been linked to lower incidences of type 2 diabetes, as well as decreased incidences of heart disease, stroke, abnormal heart rhythms, Parkinson’s disease, dementia, gallstones, gastrointestinal cancer, lung cancer and breast cancer, she says. Calories (8 oz.): 2-7 calories for black coffee without cream or sugar.
The Drink: Tea The Benefits: In addition to soothing a sickie’s sore throat, tea’s antioxidant compounds may fight free radicals associated with cancer, heart disease and diabetes, Boeh says. “Tea consumption has also been linked to better weight control, lower LDL (‘bad’) cholesterol, and improved exercise endurance through streamlined fat metabolism,” she says. Calories (8 oz.): Zero
The Drink: Wine The Benefits: Need something to toast? How about your own health, thanks to the benefits of wine. “In moderation, various epidemiologic studies in recent years have indicated that light to
moderate (one drink per day for women, two drinks per day for men) wine consumption can lower the risks of age-dependent cognitive decline and/or dementia, including Alzheimer’s,” Baracco says. Calories (5 oz.): Red wine has about 130 calories; white wine about 120.
The Drink: Beer The Benefits: While excessive consumption of beer can create serious health risks, beer in moderation has its perks. Baracco says beer has been found to provide benefits for the heart, kidneys and bones – and for reducing stress. “Beer is rich in dietary silicon – an important mineral used in the formation and development of strong bones. Beer also reduces the risk of coronary heart disease, as it dilates the blood vessels and thus reduces pressure on the heart,” she says. Just remember: The key to these benefits is drinking in moderation. Calories (12 oz.): Regular beer has about 150 calories; light beer about 100.
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For even more beverages and their health benefits, plus 7 tips for staying hydrated, visit stylemg.com.
The Benefits: “When consumed in moderation, the caffeine in plain coffee provides relief from mental and physical fatigue and increases mental alertness,” says Sarah Baracco, a registered dietitian at Kaiser Permanente in the Health Education Department. And its 24 stylemg.com - March 2013
Photo © Ariwasabi/fotolia.com.
The Drink: Coffee
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Distinctive
Dentists
Presenting Style Magazine’s Distinctive Dentists special advertising section. Some of our area’s best dentists and orthodontists 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!
Moore Pediatric Dentistry Sydney J. Moore, D.D.S. 700 Sunrise Ave., Ste. C | Roseville 916-782-1209 | www.moorepediatricdentistry.com Dr. Sydney Moore understands how worrisome it is for parents whose children need dental treatment. “Will it be hard for them?” “How will my child be cared for?” Dr. Sydney has three little ones of her own, ages 4 to 9, and brings all her “mommy’s” gentle patience and experience to her practice. A Board Certified Diplomat Specialist in Pediatric Dentistry, Dr. Sydney’s practice (est. 1991) is small, friendly and relaxed. Dr. Sydney graduated from University of The Pacific School of Dentistry, San Francisco, and then completed the two year residency in her specialty. She and her exceptional staff will take the best, most gentle care possible of your child.
Image Orthodontics
Rocklin Gentle Dental
Sidney Wisdom, D.D.S., M.S. 1271 Pleasant Grove Blvd., Ste. 100 | Roseville 916-783-5239 | www.imageorthodontics.com
Sevan Yergatian, D.D.S. 6000 Fairway Dr., Ste. 16 | Rocklin 916-632-2000 | www.gentle1.com
At Image Orthodontics, Dr. Wisdom provides children and adults high quality orthodontic care in a comfortable environment. Dr. Wisdom, practicing in Roseville since 1986, continues to deliver superior orthodontics through his and his staff’s expertise. He holds a genuine concern for his patients, in part due to raising five children. We use the latest technology including, Invisalign, SureSmile and self-ligating brackets to truly turn precision into art at Image Orthodontics. We are within the top 1% of doctors providing Invisalign in North America. 0% financing, various payment plans and flexible hours are available. Call 916-783-5239 to schedule your complimentary consultation!
Outstanding cosmetic and general dentistry in a comforting environment is a reality at Gentle Dental Rocklin. Dr Sevan Yergatian focuses on providing his patients with a healthy smile that radiates confidence and beauty. Dr Yergatian is a preferred provider for most dental plans. To learn more about Gentle Dental Rocklin and see what their patients are saying about them, please visit online at www.gentle1.com. A beautiful smile is only a phone call away!
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Distinctive
Dentists Rocklin Pediatric Dentistry 2221 Sunset Blvd., Ste. 101 | Rocklin 916-435-9100 www.RocklinPediatricDentistry.com Dr. Lora and Dr. Jessi have a passion for working with kids and are committed to providing personalized dental care in a friendly atmosphere. The office is inviting and our patients’ artwork is proudly displayed on the brightly colored walls. Dr. Lora and Dr. Jessi strongly believe in early prevention and offer complimentary exams for the first dental visit for children under the age of three. Dr. Lora grew up in Fair Oaks where her own childhood dentist inspired her to practice dentistry. After graduating from Cal Poly, San Luis Obispo and UCLA School of Dentistry, she completed a pediatric residency at the Children’s Hospital in Cincinnati, Ohio. Dr. Lora and her husband, Jim Rode, have expanded their family to include their 20 month-old daughter Elyse and are excited to welcome a new little boy due February 2013! Dr. Jessi graduated from the University of Nevada, Reno and UOP School of Dentistry before completing her pediatric residency at Lutheran Medical Center in Providence, RI. Her greatest joy is spending time with her fiancé, Brian, and her family. She is thrilled to be a part of the Rocklin community. We invite you to tour our office, meet Dr. Lora, Dr. Jessi and their friendly staff and see why parents have trusted Rocklin Pediatric Dentistry as a key part of their child’s healthcare team. Dr. Lora Foster Rode and Dr. Jessica Wilson
Weideman Pediatric Dentistry & Orthodontics Sunrise Dental Plaza 7916 Pebble Beach Dr., Ste. 101 Citrus Heights 916-962-0577 916-962-0581 (New Patients & Tours) www.SacChildrensDentist.com TRIED, TRUE, AND TRUSTED! • Voted Top Pediatric/Orthodontic Dental Practice in Roseville, Granite Bay, Folsom, El Dorado Hills and Sacramento • 4 Board Certified Specialists in Pediatric Dentistry • Specialist in Orthodontics • 2nd Generation Family-Run Pediatric/Orthodontic Practice • Trusted by Parents for Almost 40 Years • Thousands of Happy Children • Advanced Training in Treating Patients with Special Needs • Office Specifically Designed for Children • New Innovative and Fun Orthodontic Suite Now Open www.SacChildrensDentist.com
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(left to right): Drs. Holley Gonder, Jeff Sue, Jenny McCarthy, Darcy Owen, Cindy Weideman, Tommy Clements and Lexie Lyons
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Dream Smiles of Roseville Shahram Khodai, D.D.S. 3984 Douglas Blvd., Ste. 170 | Roseville 916-771-0330 www.rosevilledreamsmiles.com Dr. Khodai, a graduate of the University of the Pacific School of Dentistry in San Francisco, California earned his bachelors from the University of California at Davis. He is a member of the American Dental Association, California Dental Association, American Academy of Cosmetic Dentists and the Sacramento District Dental Society. Dr. Khodai began practicing dentistry in 1995 and has helped people enhance their lives by giving them beautiful smiles ever since. He is highly committed to continuing education and attends courses from the ADA, CDA, American Academy of Cosmetic Dentistry and the worldrenowned Las Vegas Institute for Advanced Dental Studies to keep up on the latest advancements in aesthetic and reconstructive dentistry. Dream Smiles in Roseville believes that good dentistry is more than excellent clinical skills and state of the art equipment. Establishing lasting relationships with our patients, based on mutual trust and communication, is an important factor. Our office has a full spectrum of procedures to enhance and brighten your smile including teeth whitening, crowns, implants, custom dentures and sedation dentistry. Sedation dentistry provides patients with a way of getting dental work done while relaxed and completely comfortable. Call Dr. Khodai today for details!
Dream Smiles of Roseville Taraneh Kahbody, D.D.S. 3984 Douglas Blvd., Ste. 170 | Roseville 916-771-0330 www.rosevilledreamsmiles.com Dr. Kahbody is a graduate of the University of California San Francisco, School of Dentistry. She has over 18 years of experience enhancing smiles by utilizing the most advanced techniques. She has extensive training in cosmetic and general dentistry, as well as specialized training in Oral Conscious Sedation and Invisalign. She is extremely passionate about dentistry and believes that each patient deserves the highest quality of care and attention. Dr. Kahbody's drive for continuing education coupled with her genuine concern for her patients allows her to provide exceptional dentistry. She has completed courses at the prestigious Las Vegas Institute for Advanced Dental Studies and the Spear Dental Institute. She is a member of the American Dental Association, California Dental Association, and the Sacramento District Dental Society. Dr. Kahbody takes pride in providing the best in quality of care for her patients.
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Distinctive
Dentists
SPECIAL ADVERTISING
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Fountains Dental Excellance Mai-Ly Ramirez, D.D.S. 1186 Roseville Pkwy., Ste. 120 Roseville 916-780-3000 www.fountainsdentalexcellence.com smile@fountainsdentist.com With 30 years of experience between them, husband and wife team Drs. Mai-Ly Ramirez and Dan Gustavson offer a wide variety of advanced dental services to their patients. Both doctors have been certified in oral conscious sedation for over ten years and offer state-of-the-art technology to all patients, including one day veneer smiles that uses the latest computer technology in dentistry. Additionally, both doctors have years of aethetics and implant dental training at the prominent Las Vegas Institute for Advanced Dental Studies. Dr. Ramirez and Dr. Gustavson have helped many patients regain the natural, healthy smiles they deserve. Committed to your Comfort is our way of thinking and we welcome you to experience a comfortable difference in dental excellence.
Matthew R. Comfort, D.D.S. 568 North Sunrise Ave., Ste. 390 Roseville 916-786-2010 www.mattcomfortdds.com admin@mattcomfortdds.com Our commitment is to you! Your Health! Your Smile! Your Trust! Our office was built to care for you; your unique individual needs that will lead you to a significantly improved oral health and life. Our compassionate, collaborative and comprehensive approach is tailored to your health care, lead by the most contemporary treatment and modern techniques. You are important to us. Your trust is the foundation of our uncommon and sensitive approach to dental care. We are devoted to ensuring your dental visit is a positive experience by providing you a calming, relaxed and comfortable atmosphere. Our team is dedicated to making a difference in your life and we want you to always‌ Love your smile! Mention this article and receive complimentary teeth whitening upon completion of your new patient examination.
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ourkids TOGETHERNESS TIME The family that cooks together must come together. As you may have noticed in the five seconds between activity runs and homework, families are busier than ever. However, dedicating a few days a week to not only eat together, but also cook side-by-side, sends a silent reminder to your little chefs that nothing outranks family time. The happy by-product of all this bonding is a sit-down meal at the dining table (no technology or eating in separate rooms allowed), where you can discuss the day and what’s on the horizon. Cooking stimulates the slow-down process long enough for your family to steam ahead reconnected.
what’s cooking? Memories, Meals and Life Skills by Jenn Thornton
Main photo © gyso4ka/fotolia.com. Book covers courtesy of their respective publishers.
R
emember when flipping pancakes marked a slaphappy good time? It may be hard for you – queen of the last-second lunch – to recall now, but mine those memory banks to when you, too, considered licking the spoon to be as equally important as breathing. Believe it or not, even in the digital whirlwind, the spatula holds major sway with little ones. And though cooking with kids is usually messy, it’s still super fun, economical and serves up oodles of teachable moments. Here, more reasons to step up to the plate.
FUN FOR ALL For preschoolers, prep time is always a palate pleaser. Keep knives at bay, but roll out safe kitchen tools like plastic cookie cutters, straws and ingredients. Garnishing is big with this group, so allowing them to spread pizza sauce or sprinkle toppers on sweets will whet their appetite for more advanced tasks down the road. The schoolage set can sharpen both their kitchen and math skills, combining and measuring ingredients for recipes. This stage is also a good time to throw out some cautionary words – not lectures – about good nutrition
and healthy eating. With the groundwork laid, encourage tweens and teens to widen their reach, exploring different types of foods and meal planning, while teaching them to use trickier appliances (with supervision, of course). And who doesn’t love a good taste test?
PREP FOR PARENTS Even Mom and Dad need a menu plan. Allowing kids to offer a hand in the kitchen doesn’t mean giving them free reign. Give them appropriate choices when selecting recipes, discuss kitchen rules and safety non-negotiables, and identify potential hazards like knives and the stove. Also, let them come shopping to explain budgeting at their level of understanding. Above all, stress quality time, so even when your autonomy-motivated teen is jockeying for a little space in the kitchen, lurk, listen and ask curiosity questions designed to spark conversation. (“So, what’s cookin’?” is still a pretty safe bet.)
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RECIPES FOR YOUNG CHEFS…and fun in the kitchen! For Culinary Adventurers: Yummy Doodles Place Mats by Taro Gomi (Chronicle Books, 2012, $12.99) Simple recipes (cupcakes! casseroles!) all cooked in cups make this how-to a crowd pleaser for kids and the cleanup crew. For Fussy Eaters: At the Farmers’ Market with Kids: Recipes and Projects for Little Hands by Ethel Brennan and Leslie Jonath (Chronicle Books, 2012, $22.95) If PB&J is a food group at your pad, this tome sheds a more appetizing light on the flavors of the season with beautiful photos and healthy recipes. For Toques-in-Training: Kids Cooking: A Very Slightly Messy Manual by the editors of Klutz (Klutz, 2010, $16.99) Colorful storybook illustrations and kid-friendly cooking tools will delight budding chefs.
March 2013 - stylemg.com 29
cause&effect relatively peaceful environment and people that love them,” Morgan says. “They need someone to talk to who understands what they’ve been through, what they’ve seen, and [someone] who can help them decompress.” With that focus, the chaplaincy’s biggest event is the Placer County Veterans Stand Down, held every September. During the three-day event, veterans from all over the region are given help by Bill Romanelli finding work and homes, and plugging in to the social services they need – and have certainly earned. There are also free haircuts, medical and dental services, and three meals a day. Last year, the event served more than 900 meals for local vets, but even more important, it helped vets feel good in a social public setting. As Morgan says, it’s not a hand out, but a hand up. “We had one veteran who lost his glasses and because of that, couldn’t work. He lost his house, his family, had no means of earning money and was on the street – all for [losing] a pair of glasses,” Morgan says. “We got him an eye exam, he got new glasses, and within a year he had a new home and (L to R): Frank Goehringer and Chaplain Terry Morgan he’d gotten his family back.” Importantly, while veterans he unfortunate reality of life is that emergency response services, providing are a focus, anyone can call on the chapat some point we will all endure counseling to families and first respondlaincy in times of crisis. There’s no charge some kind of crisis or tragedy. For ers on the frontlines of the very worst to talk to someone and get help when those times, the Gold t h i n g s t h at h a p it’s needed. The chaplaincy also provides Country Chaplaincy pen. Gold Country training for individuals (and organizahas a simple mesChaplaincy is slightly tions) that want to become chaplains sage: No one has to different – in addition themselves or learn some of the skills vital go through it alone. to serving law ento helping people in a crisis. “Our mission is to forcement, it’s also As a nonprofit, the chaplaincy relies ‘stand in the gap,’ as focused on serving on grants, donations and volunteers to it says in Ezekiel, and corporations and the provide its services, and any help is apserve the commumedia. preciated. Beyond those methods of nity as a faith-based The chaplaincy’s involvement, however, something all ministry in times of biggest focus, howpeople of faith can do to help is to pray. crisis,” says Senior ever, is military veter“The most important thing is to pray for C h a p l a i n Te r r y ans and their families, us – the work we do and the people we Morgan. “We’re dediespecially those reserve,” Morgan says. “We really need the cated to providing spiritual, emotional turning from Iraq and Afghanistan. “As prayers.” and mental support to the community.” our courageous men and women come Chaplaincy programs have long been home they go from an environment Visit goldcountrychaplaincy.com for affiliated with law enforcement and where people are trying to kill them to a more information.
gold country chaplaincy Providers of Peace in Times of Turmoil
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30 stylemg.com - March 2013
Photos by Dante Fontana.
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eco-friendly territory by Kristen Castillo
GO GREEN AT WORK TOO
DOWN TO EARTH Sick of feeling guilty when you use a disposable cup or fork? Well, now you can relax. Repurpose® Compostables, known as the “greenest coffee cup in the world,” produces cups made from corn, an annually renewable resource. By using plants instead of petroleum, the design uses three to four times less carbon dioxide than traditional drinkware. Another bonus? The cup’s insulation technology helps drinks stay hot while protecting users’ hands from burning when holding it. That means there’s no need for cup sleeves or double cupping, allowing you to enjoy your favorite hot drink without worrying about a container that’s too-hotto-handle. The cups, which can be composted within 90 days, use soybased inks and are chlorine free. Find Repurpose® Compostables at Raley’s (locations in Roseville, Granite Bay and Loomis).
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1. Use natural light whenever possible. If you’re going to step away from your desk for more than 15 minutes, flip the switch off. After all, artificial lighting makes up 44 percent of an office’s energy use. 2. Think before you print. If possible, post interoffice data online, on shared calendars or by email. If you must print, be sure to use both sides of the paper and use an Earth-friendly font like Ecofont, which saves about 20 percent of ink, compared to traditional fonts. 3. Take your interoffice recycling seriously. You can recycle all sorts of office paper, including desk notes, junk mail, old faxes and envelopes. 4. Reconsider your commute. Ask your boss to consider allowing employees to telecommute when possible. You’ll still get work done but you can avoid the hassle and carbon footprint of travel. Consider videoconferencing as a way to meet with clients or hold staff meetings – you’ll reduce everyone’s travel and still get the job done.
SAVE, CONSERVE, CREATE A countywide program called mPOWER helps property owners with their efficiency in water and energy conservation; as well, the program assists businesses in reducing energy costs and stimulating the local economy through job creation. The program finances energy efficiency improvements and energy generation systems, including renewable energy, lighting, HVAC upgrades, water heating, water conservation, sealing and insulation. The best part? There are no upfront costs to the property owner. mPOWER Placer financing is available to commercial, industrial, agricultural, and multifamily property owners. Here’s how the financing model, called Property Assessed Clean Energy (PACE), works: The financed amount is amortized and the annual amount due is added to your property tax bill each year until paid in full. The money you save on water and energy must be more than the additional amount on the property tax bill. mPOWER Placer, which started in 2010, is available to eligible Placer County properties in any of the county’s six incorporated cities and towns, as well as the unincorporated areas. For more information, fill out an application at mpowerplacer.org or call 530-889-4174.
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Four Green Office Tips photo © momius/fotolia.com. All other photos courtesy of their respective organizations.
You carpool to the office and drink coffee from a reusable mug, but there are many other ways to protect the environment when you’re at work. Check out these 4 green office tips from the Sierra Club.
Improving Lives One Smile at a Time · Trusted by “Generations” of his patients! · Consistently voted by his loyal patients as “Best of the Best” in the Loomis News · Dedicated, Professional, Friendly Staff · Provides modern, quality dentistry in a relaxed, friendly atmosphere · Dr. Mercer has been providing exceptional care from his comfortable, conveniently located office in Loomis, since 1992
Barry N. Mercer, D.D.S. 3475 Taylor Rd. • Loomis 916-652-5424 www.drbarrymercer.com Exceptional Dentistry, Exceptional Smiles
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swag Silly Slippers, $15.99 at stephenjosephgifts.com.
Plum Bunny Bath Mitt, $12, and Life Factory Glass Sippy Cap Bottle (9 oz.), $16.99, at Me Gusta Kids, 1198 Roseville Parkway, Suite 145, Roseville. 916-787-5437, megustakids.com. Solid Emerald Jamberry Nail Wraps, $15 at jamberrynails.net.
sheen green by Paris Ryan
Emerald Green Little Boys Tie, $2.99, and Little Girls Polka Dot Crystal Daisy, $3.75, at Doodle Bugs Children’s Boutique, 6827 Lonetree Boulevard, Rocklin. 916-782-2215, doodlebugschildrensboutique.com.
Decorative Glass Bottle, $24.98, and Pre de Provence Apple Pear Soap, $7.98, at Pottery World, 4419 Granite Drive, Rocklin. 916-624-8080, potteryworld.com.
Color Me Bad Groupie Green Temporary Color Styling Gel, $8, and Airbrushed Neon Green Lightning Dog Helmet, $250, at The Posh Puppy Boutique, 6040 Stanford Ranch Road, Suite 200, Rocklin. 916-4353044, poshpuppyboutique.com.
Floral Frog Plush Dog Toy, $3.99 at PetSmart, 10363 Fairway Drive, Roseville, 916-774-8205; 318 North Sunrise Boulevard, Roseville, 916-786-5512, petsmart.com. 34 stylemg.com - March 2013
Sultan Canisters in Apple Green (18.5” and 13.25”), $29.95 each, at ZGallerie, 1182 Roseville Parkway, Suite 130, Roseville. 916-786-2555, zgallerie.com.
Me Gusta Kids, Pottery World, Doodle Bugs Children’s Boutique, and The Posh Puppy Boutique photos by Justin Buettner; all other photos courtesy of their respective companies.
Green Tea Collection, $45.95, and 16 oz. Matcha Green Tea Latte, $3.60, at Peet’s Coffee & Tea, 1198 Roseville Parkway, Suite 175, Roseville, 916-6774946; 731 Pleasant Grove Boulevard, Suite 185, Roseville, 916-771-4391; 5550 Douglas Boulevard, Suite D-110, Granite Bay, 916-783-3113, peets.com.
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alling all home cooks, entertaining enthusiasts and foodophiles! Check out Style’s favorite kitchen gadgets – guaranteed to add a splash of fun and functionality to your cooking quarters.
1. CRY ME A RIVER You’ll be the only dry eye in the kitchen thanks to RSVP International’s Onion Goggles ($20.99 each), featuring fog-free clear lenses and a comfortable foam seal that protects peepers from irritating onion vapors. Available at Placerville Hardware, 441 Main Street, Placerville. 530-622-1151, placervillehardware.com.
2. JOLT OF JAVA Wake up and smell the espresso (in just 30 seconds) with the elegantly retro Nespresso Gran Maestria ($699, pictured in Platinum). The automatic cup warmer, advanced Aerocinno 4 milk frother and five adjustable strength settings will bring the coffee shop experience into your home…from the comfort of your pajamas. Trust us – whether it’s soy cappuccinos, vanilla lattes or double shots you desire – this machine brings the buzz. Available at nespresso.com.
3. I SCREAM, YOU SCREAM… We all scream for ice cream! Thanks to Cuisinart’s ICE-21 Frozen Yogurt, Ice Cream & Sorbet Maker ($89.99) you can have all the creamy cold goodness you crave – without leaving your abode. Add ingredients to the bowl, press “on,” and in 20 minutes your favorite frozen treat is ready. Lickety-split! Available at Macy’s, 1197 Galleria Boulevard, Roseville. 916-7713333, macys.com.
4. TEA PARTY This beautiful hand-thrown porcelain Teapot ($60) is equal parts practical as it is pretty. Thrown, fired and glazed by local Folsom artists, the pot is lead and cadmium free, plus dishwasher safe. Available at Clouds, 608 1/2 Sutter Street, Folsom. 916-985-3411, cloudspottery.com.
5. BON APPÉTIT! Bring a little French flair into the kitchen with this feminine and flirty Paris Boutique Apron ($31.99) and 100-percent latex Paris Boutique Rubber Gloves ($13.99) by retro-chic line Jessie Steele. Available at Nothing Bundt Cakes, 1112 Galleria Boulevard, Suite 140, Roseville. 916-780-2253, nothingbundtcakes.com. 36 stylemg.com - March 2013
Create restaurant-quality sweet and savory dishes – by quickly caramelizing sugar on crème brûlée or tarts, browning meringues, roasting bell peppers and more – with RSVP International’s Culinary Torch ($29.99). Measuring in at 5-1/2 inches tall, this compact torch features an easy on/off trigger, efficient flame-adjustment lever and safety lock. Available at Whole Foods Market, 270 Palladio Parkway, Folsom, 916-984-8500; 1001 Galleria Boulevard, Roseville, 916-7815300, wholefoodsmarket.com.
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Photos courtesy of their respective companies.
6. COME ON BABY, LIGHT MY FIRE
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38 stylemg.com - March 2013
Chicago Pizza is never just pizza. In a 2011 interview, Supreme Court Justice Antonin Scalia once suggested Chicago deep dish should not be called pizza and instead be referred to as “tomato pie.” In 2012, The Daily Show’s Jon Stewart did a five-minute rant in reaction to footage of Donald Trump eating New York pizza with a knife and fork. It’s never ever just pizza – unless you’ve never had good pizza. In which case we say: “Pick a side. This is war!” Not really. But we are going to help you find your personal pizza style. We’ve gone to the top of the mountain in search of knowledge – to three local pizza chefs who specialize in New York-, Chicago- and artisan-style pizza, and found out what makes them and their pizzas unique. So put on your helmet and grab a handful of napkins. It’s about to get real.
There are two main Chicago styles of pizza: deep dish, baked in a high-sided oiled pan that looks like a large cake tin, with cheese on the bottom and a deep layer of toppings; and thin crust, which is firm and crunchy and traditionally cut into squares.
Know Your Pizza Pan pizza is not the same as deep dish. Pan pizza usually has a “puffy” focaccia-like crust, and does not have the longer cook time associated with traditional deep dish.
Q & A with Ranell Davis, Owner of Rosati’s 5140 Foothills Boulevard, Suite 110, Roseville. 916-797-7492, rosatisroseville.com
How long have you been making pizza? I have been making pizza the way Rosati’s does for seven years. There is a lot of variety here, and tiny things make big differences if done correctly.
I’m the owner and try to never leave the pizza-making line. I think it’s fun but also critical to be certain we never miss those tiny details. What makes a true Chicagostyle pizza? I think true Chicago pizza is one of two things: the authentic deep-dish styles, which are dense, heavy weight pizzas; or the thin crust, which is a crisp-type thin crust cut into squares. You can’t skimp on quality cheese and you must balance the ingredients to be sure you are getting the correct taste blends. Most people think of only deep dish when they think Chicago, but the thin crust outsells everything – if done in a baker’s oven correctly. What’s the secret to pizza perfection, in your opinion? The primary secret is the sauce. I don’t care what anyone says, Rosati’s has the most evenly blended custom sauce March 2013 - stylemg.com 39
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and it is the biggest difference for any pizza. Crusts can have some variation and you would be okay, but if the sauce is watery or bland or too one-flavor, you will notice it and not like the pizza as much. Even woodfired pizza can be awesome, but if the sauce is just so-so, then the wood firing can help a crust, but not the sauce. I think sauce is the biggest focus of truly liking the taste of someone’s pizza. After sauce, I think the cooking methodology is critical (i.e. baker’s ovens and wood-fired places). Also, I think paying attention to tiny details, like how much outer edge is left makes a huge difference; the little things add up.
What’s your biggest “don’t” when it comes to pizza? Are there any cardinal sins in pizza making? I have one primary customer cardinal sin: If you went to Italy and asked for ranch dressing for a pizza, I think you would be expelled from the country! Why would you get excellent pizza and drown it in ranch dressing? Do people ask for ketchup at Ruth’s Chris for a steak? I tease customers when they ask for ranch. The second cardinal sin is on the pizza place, and noticing how much attention is paid to even-ingredient distribution. People pay good money for their pizza here and every possible detail is watched to be sure they get their value.
New York Dating all the way back to 1905 in Little Italy, New York-style pizza is traditionally light on sauce, with a flexible, foldable crust. It’s classic street food that’s designed to be eaten on the go or one-handed (if you’re a sit-down type). Just don’t think about using a knife and fork.
Know Your Pizza There’s a popular myth that New York pizza crust gets its distinct flavor from New York City tap water. Far be it from us to question New Yorkers. Did we say myth?
Q & A with Diane and Joe Benevento, Owners of Pronto’s Pizzeria 299 Iron Point Road, Suite 100, Folsom. 916-608-0720, prontosnypizzeria.com
How long have you been making pizza? We’ve been making pizzas for 27 years – nine in New Jersey 40 stylemg.com - March 2013
and 18 in California (split between the Bay Area and Folsom). What led you to specialize in New York-style pizza? I am originally from New York; my husband, Joe is from Italy, but landed in New Jersey, so this is the only pizza I’ve ever really had, and according to Joe, it’s comparable to what you would find in Italy. What makes a true New Yorkstyle pizza? True New York pizza starts with the recipes originating in New York, which makes a thin and chewy, foldable crust, a light, flavorful sauce, and being topped with only 100-percent whole milk mozzarella. When pizza originated in New York, it was only cheese topping - all the other toppings were added as it became more popular. What’s the secret to pizza per-
Artisan Artisan style is the neutral Switzerland of the pizza world, or maybe the Haight-Ashbury. Bottom line: Anything goes as long as it’s good quality. Wood-fired or brick oven, thick crust or thin, and the toppings are only restricted by your taste buds and your imagination.
Know Your Pizza According to Guinness World Records, the most expensive pizza belongs to Gordon Ramsay’s Maze Restaurant, at 100 euros (then $178) per slice. White truffle topping, anyone? fection, in your opinion? The secret to pizza perfection is the pliable crust, along with the right amount of cheese and sauce, and cooking it in an oldfashioned gas oven. What’s your biggest “don’t” when it comes to pizza? Are there any cardinal sins in pizza making? This is a pet peeve of my husband’s: People eating pizza with silverware! There’s no need for silverware, because your hands are only touching the bottom crust of the pizza! We cringe every time anyone asks for silverware! And pineapple on pizza? We don’t even have pineapple
listed on our menu as an ingredient, but we want to make everyone happy, so we do have it! If/when you make a pizza for yourself, what’s your topping of choice? When we make a pizza to take home, it’s always the combination (sausage, pepperoni, mushrooms, ham, olives, onions and green peppers.) Its combination of toppings is amazing! We were written up for this particular pizza in The Mercury News in the Bay Area about 10 years ago. It’s the third best-selling pizza, along with cheese and pepperoni being first and second!
Q & A with Jeff Thoma, Owner of Heyday Café 325 Main Street, Placerville. 530626-9700, heydaycafe.com
How long have you been making pizza? I worked for a local pizza chain about a hundred years ago while in high school, so if you count that experience, 25-plus
years. We’ve been making pizza at home for as long as I can remember, but as far as Heyday goes, we’re going into our seventh year with our current style. What makes a good artisan pizza? The overall experience: It must begin with the highest quality ingredients – but the menu description, table presentation, flavor combinations (sometimes unusual or specialty ingredients), interaction of textures and temperatures of the toppings, and a great crust all combine to produce a great pizza experience. Artisan pizzas are often well known for the creativity in their toppings. What are the most creative toppings you’ve come up with? Duck breast with balsamic dressing, Dungeness crab, salmon, egg, etc. (not all on the same pizza, of course!). March 2013 - stylemg.com 41
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Customer favorites include sliced fresh avocado on top of grilled chicken, gruyère, apple and caramelized onion, and pizzas that forego the traditional tomato-based sauce for our house-made dressings/sauces (Caesar, balsamic vinaigrette, chili oil, Sriracha, Thai peanut sauce, and more). What’s the secret to pizza perfection, in your opinion? The crust should be crisp with a very slight crunch on the outside and pliable when you chew. The sauce should not be too runny (helps keep the crust crisp) and should stand up on its own but not overpower the rest of the flavors. The ingredients on top, including the cheeses, must be fresh, of utmost quality and in ap-
propriate quantity, so that the ingredients’ individual flavors and textures are not lost. As far as ovens go, typically the hotter the better, whether it’s placing a pizza stone on an outdoor BBQ, using a commercial convection oven, or a wood-fired brick oven. What’s your biggest “don’t” when it comes to pizza? Are there any cardinal sins in pizza making? We don’t get hung up on do’s and don’ts. Experimentation often leads to innovation! I like pineapple on my pizza (with thinly sliced jalapeños), but my wife would never put pineapple on hers. If there were a pizza “don’t,” it could be the excess of heavy cheese; this overwhelms other flavors and textures.
STYLE’S FAVORITE SLICES
In addition to our featured restaurants, check out more of our go-to pizza parlors when the hankering for a quality pie hits. Papa Gianni’s Ristorante 3450 Palmer Drive, Suite 1, Cameron Park 530-672-2333, papagiannis.net Linda’s Pizzeria 7815 Greenback Lane, Citrus Heights 916-722-2700, letseat.at/lindas Girasole Pizza 2700 East Bidwell Street, Suite 500, Folsom 916-984-7179, girasole-pizza.com Sauce’d Pizza & Cocktail House 879 Embarcadero Drive, El Dorado Hills 916-933-3729, saucedcocktailhouse.com Old Town Pizza 150 Sacramento Street, Auburn, 530-888-7600 436 G Street, Lincoln, 916-645-7677, otpizza.net Campelli’s Pizza 7480 Foothills Boulevard, Roseville, 916-784-8440 3958 Cambridge Road, Cameron Park, 530-676-1616 campellispizza.com Big Daddys Pizza Co. 5514 Pacific Street, Rocklin 916-624-7499, bigdaddyspizzaco.com Smith Flat House 2021 Smith Flat Road, Suite F, Placerville 530-621-1003 Primo Pizza Burger and Brew 2600 Sunset Boulevard, Rocklin 916-259-1010, primopizzarocklin.com Pizzeria Classico 702 Sutter Street, Suite A, Folsom 916-351-1430 Brick Oven Pub 2875 Ray Lawyer Drive, Placerville 530-622-7420, brickovenpub.com
42 stylemg.com - March 2013
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More than Moonshine A Guide to the World of Whiskey
I
by Tom Mailey
s there a cooler job title in the world than master of whiskey? Fighter pilot, maybe. Bikini inspector, for sure…if it were real. Well, meet Steve Beal, a real-life master of whiskey, a title that sounds like it should come with its own castle. To become one, it helps to train for years at ancient distilleries, spend thousands of hours learning the nuances of whiskey making (and tasting) and then be able to...distill...all that knowledge down so even a simple frump like me can understand. I’m no master of whiskey. I’m not even an intern. Heck, before this, I just looked at it as something to be mixed with Coke. But after meeting Beal recently in San Francisco at the headquarters of Diageo – one of the largest distributors of whiskeys and spirits in the world – I’m now a certified fan of aqua vitae…the water of life. Nearly as much as I am of Top Gun. And bikinis.
First Things First The process of whiskey making is both simple and complex, both chemistry and art. But the first thing everyone wants to know is, what are the differences? In the most basic terms, here you go: Whiskey is a catchall term and is defined as any spirit distilled from fermented grain. Scotch is whisky from Scotland. And yes, they leave out the “e,” probably for the same reason they play bagpipes and wear kilts – to make Americans vaguely uneasy around anyone who’s name starts with “Mac.” Scotch must contain barley, and be aged at least three years. Single malt Scotch is made solely from barley, distilled twice at a single distillery, and tends to be stronger in flavor. Blended Scotches are 44 stylemg.com - March 2013
made of select malt whiskeys and those made with other grains. The result is a more consistent, smoother taste. Bourbon is American whiskey and most likely originated in Bourbon County, Kentucky. (Which is now dry. Go figure.) The grain must be at least 51 percent American corn, and to be called “straight Bourbon” it must be aged at least two years and can’t include any artificially added flavors or colors. Tennessee whiskey is straight whiskey that’s similar to Bourbon, made in Tennessee and mellowed through sugar maple charcoal. Canadian whiskey and American rye are usually made with rye, but usually not too much rye. Irish whiskeys are...ta-da...from Ireland, and distilled three times for lighter flavor.
What’s In A Grain? “All whiskey begins with cereal grain,” Beal says. What kind of grain depends on where the distillery is and that’s because in previous centuries, local agriculture determined whiskey’s basic ingredient. Scotch is made with barley because it grows well in Scotland’s cool damp climate. In the hot American south, it’s corn. And rye is hardy enough for Canada’s harsh climate. Tradition makes that still true today.
It’s The Water Before distillation, grains are harvested and turned into “mash” by soaking them in water for several days. The water’s purity is a huge factor, Beal says. “You can’t really have any iron content in the water.” So you find that whiskey is made in areas where there is limestone or basalt, which filters iron out. Places like...anyone? Yep. Scotland, Northern Ireland, parts of Canada, and parts of the American south.
HOW TO ENJOY A GLASS OK, so you’re ready to trade a shot for a sip. Here’s what to do, if you want to do it right. 1. Order something. Blended? Beal recommends Johnnie Walker Black Label, the world’s most popular blended whiskey. Bourbon? Beal suggests the small-batch, rye-leaning Bulleit. Tennessee whiskey? Beal calls George Dickel “Tennessee’s other whiskey” and loves the smoothness. Irish? He recommends Bushmills Black Bush, a “rich and fruity” single malt aged in Sherry casks. (Me? If you don’t mind something kinda bold, I recommend 12-year-old Caol Ila single malt. The deep smoky flavor reminds me of standing next to a beach fire on an overcast day. I loved it!) 2. Get a glass. Any glass will do but if we’re doing it right, try to get a “snifter” – a short, balloon-shaped glass – to help concentrate your drink’s aroma. 3. Admire the color. A lot of craftsmanship has gone into this moment. Appreciate the golden hue and look on the sides of the glass for “legs,” streaks that signify the drink’s thickness; thicker whiskey will generally be older. 4. Take a sniff. Just like wine tasting, a good sniff prepares your senses for the next step. 5. Take a sip. If it’s your first, a quick, short sip will wake up your mouth. The next sip is bigger. Don’t swallow right away. Swish it around a bit – but gently. It’s not mouthwash. What flavors and aromas do you notice? How long should you keep it in your mouth? Beal says a good rule of thumb is one second for every year it’s been aged. • After you swallow, immediately draw in a breath through your mouth and exhale out of your nose. That sip you just had will pleasantly rise and fill your entire head like an aromatic tide. • Repeat • Always indulge responsibly!
Rocks or not? For more whiskey-drinking etiquette, visit stylemg.com.
Let’s Talk After distillation – a process I’m skipping because it’s a whole other article by itself – the young whiskey is stored in oak barrels, or casks. You know how whiskey looks? That beautiful amber that hints at a late summer sunset? That’s the oak. The wood
removes impurities and at the same time imbues not only color but subtle flavoring by, as Beal puts it, “having a conversation” with the wood. While it’s, um, chatting, flavors and characteristics develop, morph or disappear, and the alcohol’s
sharp edges are sanded down. How fast that happens varies by region: the warmer the climate, the shorter the talk. However, regardless of environmental conditions, longer conversations – in barrels, as in life – are usually more fulfilling. Beal says, March 2013 - stylemg.com 45
More than Moonshine
36 Bulleit
COCKTAIL CORNER Wet your whistle with these crafty concoctions – starring whiskey of course!
Submitted by 36 Handles in El Dorado Hills • 1.5 oz. Bulleit Whiskey or Bulleit Rye • Fresh pineapple wedge • Fresh lime wedge • One sugar cube • Dash of bitters • 1 tsp. of perfect purée ginger • Splash of soda Muddle all fruit, bitters and sugar cube. Then add ice. Pour in the Bulleit Whiskey (or Bulleit Rye) and soda. Serve in a sugar-rimmed special Bulleit glass and garnish with a mint leaf.
Jack Berry Splash
Submitted by The Independent Restaurant & Bar in Placerville • 1.25 oz. Four Roses Bourbon • 1.25 oz. orange-infused cognac • 2 sprigs fresh mint, muddled • Juice of 1/2 fresh lemon • House-made ginger syrup Shake, double strain over ice; garnish with a sprig of mint and a lemon twist.
“Time gives smoothness and finish. Young whiskeys are brash and ‘hot.’ The longer you keep it in a barrel, the nicer, softer and smoother it gets.”
Just A Taste But a whiskey’s ultimate flavor comes from more than just the barrel. While your Scotch may have picked up a subtle hint of Sherry because it’s cask at one time held Sherry, it could also have a suggestion of salt, because it was made near the sea, or it might be smoky because its grains 46 stylemg.com - March 2013
were dried over a smoky peat fire. Your Bourbon might have oak notes because its barrel was new, but if it was made with top-grade corn, it might have a whiff of popcorn. Rye helps give Canadian whiskey a distinct sort of dry, spicy sweetness. Beal says even the stills themselves impart certain characteristics, like a well-used grill can lend its own flavor to the food it cooks. And like wine, there are a myriad of other flavors to be detected depending on the beverage, palate and imagination: pepper, almonds, floral, fruity, earthy, etc.
Shake into muddled juicy blackberries and fresh mint. Top with a splash of Sprite and garnish with a fresh lemon.
In fact, truly appreciating whiskey on its own merits and not just how well it mixes with a Coke (although that’s perfectly fine too) is something that can be as involved as appreciating wine. Region, history, climate, soil, those who make it, and the process by which it’s made all add substance to your sip. But really, it comes down to this: Do you like what you’re sipping? The answer is so simple you don’t need a master of whiskey to help you understand: “If you like it,” Beal says, “It’s good. If you don’t? It’s not.”
•
Cocktail photos by Dante Fontana; single bottle photos courtesy of their respective companies.
Bourbon Ginger Smash
Submitted by Beermann’s in Lincoln • 1.5 oz. Jack Daniels • 1 oz. peach schnapps • .5 oz. triple sec • Splash of Sprite • Blackberries • Fresh mint
dine
Bubba Kababa A Flair for Persian Fare by Kelly Soderlund
D
espite the diverse fine dining explosion in our area over the last few years, there still seems to be an apparent lack of Middle Eastern cuisine, whose warm, distinct saffron-scented delicacies remains unrivaled (in my personal cuisine playbook) in the culinary world. That void, thankfully, is one restaurant smaller with the opening of Bubba Kababa, owned and operated by Mamad Nafissi and his wife, Lana, after retiring from a successful business career. Sleek white leather booths and dark wood contrast the decorative samovars and pottery accents in a timeless dance of elegance. Many of the dishes are cooked over
The kabobs were moist, well portioned, and left me licking the remnants of the marinade off my fingers.”
48 stylemg.com - March 2013
Phat Queen
My dining partner opted for the house favorite, the Phat Queen, Bubba Kababa’s grandly named version of Chicken Soltani – a combination of chicken kabob and chicken koobideh (chicken that is minced and combined with spices) – marinated and grilled to perfection. Both dishes were served alongside a whole grilled tomato and fluffy, saffron-colored basmati rice and flatbread. The kabobs were moist, well portioned, and left me licking the remnants of the marinade off my fingers. As we reluctantly finished our dinner, bellies warm from the influx of spices, we were happy to learn that Bubba Kababa often hosts live late-night entertainment, such as
belly dancers and musical acts. Personally, I’d take any excuse to return.
•
Bubba Kababa, 8405 Sierra College Boulevard, Granite Bay, 916-771-5252, facebook.com/bubbakababa.
Various kabobs grill over open fire
Photos by Dante Fontana.
an open fire in the modern kitchen; guests are treated to a partially open view through the glass partitions of the chefs hard at work. We started the meal with orders of Baba Ghanoush – grilled eggplant and tomato sauce puréed with garlic – and California Style Shirazi Salad – a cucumber and tomato based salad tossed with citrus and spices – which came accompanied by flatbread and finely sliced onions drizzled with lemon juice and oil. Washed down with fragrant tea, these starters were nearly enough to satiate me completely. Next came the entrées however, and I found I couldn’t help but roll up my sleeves and get to work. The special that day was Cornish Game Hen, and if you’ve never tried (or imagined) the delicate bird in kabob form, then you’re definitely in for a treat.
restaurantguide
McCormick & Schmick’s 1194 Roseville Pkwy. | 916-960-4875
Featuring restaurants and eateries in Granite Bay, Roseville, Rocklin and beyond. Mikuni Kaizen
STEAKHOUSES
** = MAGAZINE DISTRIBUTION POINT
Fountains Roseville | 916-780-2119
GRANTIE BAY & ROSEVILLE
Asian Seafood Buffet 9050 Fairway Dr. | 916-784-7628
Sky Sushi 7456 Foothills Blvd. | 916-786-8228
AJ’s Casual Eatery ** 9050 Fairway Dr. | 916-772-2888
Pho Bac Hoa Viet 4120 Douglas Blvd. | 916-797-8886
Teriyaki To Go 5098 Foothills Blvd. | 916-772-2540
My Thai Table 5550 Douglas Blvd. | 916-791-4111 SEE OUR AD ON PAGE 56
Back Forty Texas BBQ 1201 Orlando Ave. | 916-721-7427
Bobo Café 1821 Douglas Blvd. | 916-784-6931
Tomi 1420 E. Roseville Pkwy. | 916-781-6888
Bar 101 101 Main Street | 916-774-0505 SEE OUR AD ON PAGE 58
Fat’s Asia Bistro ** 1500 Eureka Rd. | 916-787-3287 Hours: Lunch: 11 a.m. – 4 p.m. daily; Dinner: Sun-Th: 4 p.m. – 10 p.m.; F-Sat: 4 p.m. – 11 p.m. Reservations Accepted Credit Cards Accepted: V, M, A We specialize in handmade dim sum, house- made banana cream pie (Frank Fat’s recipe) and fresh, high quality Asian food. Full bar with high quality spirits and spectacular wine list. We offer contemporary Asian cuisine in a spectacular hip environment. Visit www.lovemyfats.com. SEE OUR AD ON PAGE 13
MEXICAN
AMERICAN/Café/Bakery/Deli
Beach Hut Deli ** 6823 Douglas Blvd. | 916-791-3130 5140 Foothills Blvd. | 916-784-1001 1490 Eureka Rd. | 916-780-3535 Bloom Coffee & Tea ** 1485 Eureka Rd. | 916-773-2332 The CheeseSteak Grille 8300 Sierra College Blvd. 916-788-2003 A Dash of Panache 217 Vernon St. | 916-788-4386 Ginger’s Restaurant ** 1410 E. Roseville Pkwy. | 916-781-0110 SEE OUR AD ON PAGE 58 The Habit Burger Grill 4060 Douglas Blvd. | 916-791-6790 933 Pleasant Grove Blvd. | 916-791-5292
Granite Bay Chinese Restaurant 6875 Douglas Blvd. | 916-789-9828 Mongolian Bliss 8680 Sierra College Blvd. 916-789-2547
Bernardo’s 8781 Auburn-Folsom Rd. | 916-791-2940 Cabos Restaurant ** 8570 Auburn-Folsom Rd. 916-797-1996 6504 Lonetree Blvd. | 916-784-2260 Carmelita’s 204 Riverside Ave. | 916-783-0411
Wonderful III Too 5015 Foothills Blvd. | 916-783-2288
Bombay Bistro 1813 Douglas Blvd. | 916-772-5551 Mehfil Indian Restaurant 1605 Douglas Blvd. | 916-791-1199
Los Cabos Grill ** 7451 Foothills Blvd. | 916-784-3505
Tandoori Night 1420 East Roseville Pkwy 916-780-8200
Mas Mexican Restaurant 1563 Eureka Rd. | 916-773-3778
Paul Martin’s American Bistro 1455 Eureka Rd. | 916-783-3600 Open daily for lunch and dinner Credit Cards accepted: V, M, A Paul Martin’s sources the best all-natural and organic ingredients from local farmers and purveyors promoting sustainability. Featuring award-winning cuisine, including the finest prime cuts available and over 80 California wines, Paul Martin’s offers exceptional fare sure to please. Experience true hospitality in a casual setting with thoughtful food from just $12.95. www.paulmartinsamericanbistro.com. See our ad on page 7 Perfect Blend Cafe ** 9260 Sierra College Blvd. | 916-789-7900 A Slice of Goodness 924A Douglas Blvd. | 916-781-3727 Squeeze Inn ** 106 N Sunrise Ave.| 916-783-2874 Susie’s Country Oaks Café 500 Cirby Way | 916-786-0274 8595 Auburn Folsom Rd. | 916-797-0314 Source 5540 Douglas Blvd. | 916-772-3900 Vernon Street Grill 211 Vernon St. | 916-789-0145
CHINESE/ASIAN/VIETNAMESE
Asian Blossom Chinese & Vietnamese 1220 Roseville Pkwy. | 916-787-1223
INDIAN
ITALIAN
Buca di Beppo 1212 Galleria Boulevard | 916-771-9463 Dominick’s Italian Market, Deli & Restaurant ** 8621 Auburn-Folsom Rd. 916-786-3355 Pasta Village ** 1450 Lead Hill Blvd. | 916-772-7778 Rosati’s Pizza 5140 Foothills Blvd. | 916-797-7492 SEE OUR AD ON PAGE 58
JAPANESE
Akebono 8685 Auburn-Folsom Rd. | 916-791-2722 Blue Nami Sushi 1465 Eureka Rd. | 916-787-1177 Mikuni Japanese Restaurant 1565 Eureka Rd. | 916-797-2112
Beach Hut Deli 6848 Five Star Blvd. | 916-781-7873
Venita Rhea’s 4415 Granite Dr. | 916- 624-2697 SEE OUR AD ON PAGE 58
La Bou ** 4110 Douglas Blvd. | 916-791-2142 1730 Santa Clara Dr. | 916-783-4387
Daphne’s Greek Café 8680 Sierra College Blvd. | 916-783-3565 10357 Fairway Dr. | 916-772-3997
AMERICAN/cafe/bakery/deli
El Sombrero Taqueria 4060 Douglas Blvd. | 916-772-7770
Tsing Tao Chinese Restaurant 8675 Auburn-Folsom Rd. 916-791-7990
GREEK
RESTAURANTS AND EATERIES IN ROCKLIN
La Bou 6801 Five Star Blvd. | 916-315-0351
Jacks Urban Eats ** 8620 Sierra College Blvd. | 916-791-5225 1005 Galleria Blvd.
Panera Bread 916 Pleasant Grove Blvd. | 916-771-3131 1850 Douglas Blvd. | 916-780-0505
Thai Basil Restaurant 1613 Douglas Blvd. | 916-782-8424
El Pollo de Oro 8657 Auburn-Folsom Rd. | 916-791-5858
Jimboy’s Tacos 1000 Sunrise Ave. | 916-788-0222 1821 Douglas Blvd. | 916-783-3907 Hours: Daily: 6 a.m.-11 p.m.; Sat-Sun: 8 a.m.-11 p.m. Credit Cards Accepted: V, M Our E. Bidwell location invokes the magic and mystery of the Ancient Mayan People with the great tasting food of Jimboy’s. Our slow cooked served fast Mexican style cuisine success comes from Jim’s (Jimboy’s) strict attention to; “only the highest of quality in all of our ingredients”. Early Each Morning our Kitchens are fired up and begin cooking real food, beans, rice, fresh (never frozen) meats, and sauces Jimboy’s style. With a family style atmosphere this Jimboy’s is a great destination for your next dining experience. Enjoy the 5 HD screens with our newest addition of great Beers, and Limearitas. We look forward to seeing you soon! See ad on page 55
La Provence Restaurant & Terrace 110 Diamond Creek Pl. | 916-789-2002
Ruen Thai 1470 Eureka Rd. | 916-774-1499
Kona Coffee ** 6843 Lonetree Blvd. | 916-773-9800
Roseville Gourmet 107A S. Harding Blvd. | 916-784-8008
Pacific Street Cafe ** 301 Lincoln St. | 916-782-5673
New Thai Kitchen 1485 Eureka Rd. | 916-781-3222 SEE OUR AD ON PAGE 60
Dos Coyotes Border Café ** 2030 Douglas Blvd. | 916-772-0775
Hawks 5530 Douglas Blvd. | 916-791-6200
FRENCH
Khun Suda Thai Cuisine 1825 Douglas Blvd. | 916-782-2745
Granite Rock Grill ** 5140 Pacific St. | 916- 625-9252
Eva’s Mexican Restaurant 242 Vernon St. | 916-783-9992
Wong’s Garden Chinese Cuisine 201F Harding Blvd. | 916-782-0644
THAI
Costa Vida 1475 Eureka Rd. | 916-773-9283
Rose Garden Chinese Restaurant 1079 Sunrise Ave. | 916-781-3823
Lollicup Coffee & Tea ** 1253 Pleasant Grove. | 916-787-5335
Claim Jumpers 250 Harding Blvd. | 916-788-1705
CHINESE / ASIAN / VIETNAMESE Chang Bros Chinese Restaurant 6160 Stanford Ranch Rd. 916-771-9838
Golden Dragon Chinese Restaurant 4800 Granite Dr. | 916-632-9542 JJ Mongolian BBQ 6661 Stanford Ranch Rd. 916-632-8828
ITALIAN
Rubino’s ** 5015 Pacific St. | 916-624-3401
JAPANESE
Ichiban Sushi 4817 Granite Dr. | 916-630-0889 Izumi Japanese Restaurant 6840 Five Star Blvd. | 916-630-1638 Kokyo Teppan Yaka & Sushi Bar 6040 Stanford Ranch Rd. 916-787-9893 Tokyo Dori Sushi & Grill 5050 Rocklin Rd. | 916-624-2841
MEXICAN
Cabos 6504 Lonetree Blvd. | 916-784-2260
Plaza Jalisco 300 N Sunrise Ave. | 916-787-4050 SEE OUR AD ON PAGE 56
Cha Cha’s Cocina Mexicana 6130 Stanford Ranch Rd. 916-782-8787
Roseville Tortilla Factory ** 313 Riverside Ave. | 916-783-3311
Don Panchos 4563 Pacific St. | 916- 632-0709
PIZZA
Chicago Fire Pizza 500 N. Sunrise Ave. | 916-771-2020
Rudy’s Gourmet Mexican Cuisine ** 6011 Stanford Ranch Rd. 916-435-4050
Cool River Pizza ** 1805 Cirby Way | 916-786-9000
Sabores Mexican Cuisine 10341 Fairway Dr. | 916-786-2262
John’s Incredible Pizza 384 N. Sunrise Blvd. | 916-772-1111
PIZZA
Rosati’s Pizza 5140 Foothills Blvd. | 916-797-7492 Z Pizza ** 3984 Douglas Blvd. | 916-786-9797
SEAFOOD
Fins Market & Grill 8680 Sierra College Blvd. 916-783-5200
For more restaurant listings in the Granite Bay, Roseville, Rocklin and surrounding areas, visit our Web site at: stylemg.com and click on our extensive restaurant guide.
Cool River Pizza 6200 Stanford Ranch Rd. 916-772-6973 Gaetano’s Pizzeria 4800 Granite Dr. | 916-624-5805
THAI
Bangkok City Thai Cuisine 5050 Rocklin Rd. | 916-632-9282 Thai Chili 2164 Sunset Blvd. | 916-780-6555
March 2013 - stylemg.com 49
taste Tomato Salad with Smoky Melon and Spicy Salami Fire in My Belly: Real Cooking by Kevin Gillespie with David Joachim (Andrews McMeel Publishing, 2012, $40)
Cut the Mozzarella into bite-size pieces. In a small bowl, combine the sweet herb mix with 1/4 cup of the olive oil. Add the Mozzarella and toss to coat. Let the Mozzarella mixture marinate at room temperature for 1 hour. You can make this part ahead and store it covered in the refrigerator for up to 4 days. Bring the mixture back to room temperature before using. Core the tomatoes, cut them into wedges, and set in a shallow bowl. Sprinkle with salt and pepper and let rest until they start releasing their juices, about 10 minutes. Line a plate with a double layer of paper towels. Heat a large skillet over mediumhigh heat and add the remaining 2 tablespoons oil, swirling to coat the bottom of the pan. Let the oil get very hot. Test the heat of the oil by dropping one slice of the salami; it should immediately sizzle and crisp. Drop the remaining salami into the hot oil 1 piece at a time and, using tongs, quickly transfer the pieces to the paper towels. Set the cantaloupe in a large bowl and sprinkle with the smoked paprika. Drain the Mozzarella and discard the oil. Add the Mozzarella to the cantaloupe along with the tomatoes and their juice with the salami. Stir gently to combine. Divide the salad among serving plates and drizzle with the vinegar. Garnish with the croutons and celery leaves. 50 stylemg.com - March 2013
dinner date Food and Wine for the Season Fried Croutons • 3/4 cup olive oil • 3 slices day-old rustic Italian or sourdough bread (1/2-inch thick) • 1/2 tsp. salt Heat a 10-inch sauté pan over medium-high heat. Add the olive oil to a 1/4-inch depth in the pan and heat the oil to 325 degrees. The relatively low frying temperature allows the croutons to soak up a little oil, which adds flavor and keeps the croutons from being too crunchy all the way through. Line a plate with a double layer of paper towels. Trim and discard the crusts from the bread. Using a serrated knife, cut the bread into 1/2-inch cubes. Add the cubes to the pan and stir for 1 minute to coat with the oil. Cook undisturbed until the croutons turn a light golden brown, about 2 more minutes. The croutons will continue cooking a little after you remove them from the pan, so keep that in mind; you don’t want them to be too crunchy. Using a slotted spoon, transfer the croutons to the paper towels and immediately sprinkle with the salt. These croutons should be made just before using because their high oil content gives them a short shelf life of only 2 hours or so.
2011 ANDIS SEMILLON Things are certainly going well for Andis Winery, one of Amador County’s newest wineries. In addition to producing some amazing wines, such as this 2011 Semillon and other varietals (Zinfandel, Meritage and Grenache, to name a few), the winery also offers a lovely tasting room and multiple picnic areas where you can relax while enjoying wine and food, while soaking in some of the best views in Amador County. What’s more, Andis’ fabulous winemaker, Mark McKenna, has been involved with winemaking in the foothills for the last 10 years. 2011 Andis Semillon (retails for approximately $18 a bottle) is not your typical wine drank by the masses, such as Chardonnay and Sauvignon Blanc. This special wine (it recently received 92 points from Wine Enthusiast Magazine) opens with floral and pear aromatics and the gentle acidity and round silky structure is rich on the mid palate, lingering in the finish. Flavors of melon, white peach and fig create a unique and engaging experience. It will nicely complement the flavors and spice of this month’s salad with smoky melon and spicy salami. —Richard Righton Owner, Bidwell Street Bistro in Folsom
•
Cookbook and recipe images courtesy of Andrews McMeel Publishing; wine bottle image courtesy of Andis Winery.
• 6 oz. Buffalo Mozzarella • 2 tbsp. sweet herb mix (equal parts fresh celery leaves, parsley leaves, tarragon and thyme, stems removed, all minced together) • 1/4 cup plus 2 tbsp. olive oil • 3 ripe heirloom beefsteak tomatoes • Salt and ground black pepper • 4 oz. salami calabrese, very thinly sliced • 1 cup cantaloupe, cut into 1/2-inch dice • 1/4 tsp. smoked paprika • 1 tbsp. Noble XO sherry vinegar • Fried croutons (recipe follows) • 1/4 cup celery leaves or micro celery
escape
30 feet, creating perfect conditions for skiing and snowshoeing. Campsites are available throughout the park, with cabin rentals and lodging also available at Manzanita Lake and Warner Valley. The most efficient way to see the national park’s beauty is through the 25-mile scenic driving tour, starting from its southern entrance. Notable stops include the Kohm Yah-mah-nee Visitor Center (make sure to stop and watch the park documentary), Manzanita Lake, Devastated Area, and Sulphur Works. Also requisite is the hike to Bumpass Hell, a lupine-lined trek to the park’s highest concentration of active hydrothermal activity. Though we did not witness a volcanic eruption (the last occurrence was in 1914), our noses often caught whiffs of the emanating sulfur!
A CRUISE SHIP EXPERIENCE IN THE FOREST
Lassen National Park A Weekend in Volcano Country byJamila B. Khan
W
hen was the last time you truly got away? No electricity. No cell phone bars? No Facebook notifications? It may seem improbable in this day and age, but in our Golden State of plenty, finding Zen is possible…and surprisingly, it’s in northern California. Last Labor Day weekend, my mother and I explored the wonders of Lassen National Park with a two-night stay at the Drakesbad Guest Ranch. We not only learned of the heat within our Earth’s crust, but also discovered that going without does not mean doing nothing.
A LAND OF CONTRASTS Lassen Volcanic National Park, the 15th national park established by Congress, 52 stylemg.com - March 2013
Devil’s Kitchen
is one of the oldest in the U.S. and has the largest hydrothermal system west of Yellowstone. Within its 150-plus miles of wilderness along the Cascade Range, visitors can see hot springs, fumaroles (steam vents), mud pots, acidic lakes and dormant volcanoes among the pine-fir forest. All four types of volcanoes found in the entire world are represented in Lassen Volcanic National Park. Here, activity isn’t limited to underneath the surface of the Earth – recreational opportunities abound. In the summer, visitors can, among other things, hike, bird-watch, fish, swim and kayak. If able-bodied, visitors can trek to the top of volcanoes Cinder Cone, Brokeoff Mountain or Mount Lassen. During the winter season, beginning in October and ending in June/July, snow levels can reach over
Hidden in Warner Valley at the southern edge of Lassen, we stayed at Drakesbad Guest Ranch. Like the rest of Lassen, our experience here was unbelievable – as ranch host Pat Flack so aptly described, it’s an intimate cruise ship experience in the forest. Only 19 rustic and quaint accommodations are available: lodge rooms, cabins and private bungalows overlooking a grassy meadow; all without electricity. Natural light serves fine during the day, while kerosene lamps help you navigate at night. (Note: There is electricity in the lodge’s common room.) But you will not exactly be “roughing it”; all lodgings are gas heated and offer a full or half bath. Guests are also treated to three hearty square meals in the dining hall – a mix of buffet and ready-to-order that’ll please both carnivores and vegetarians. Sack lunches can be prepared for hikers. Like the rest of the national park, many activities are available to guests of the retreat. The ranch’s swimming pool, fed by hot springs, is replenished every 12 hours without chemicals added. Non-swimmers can relax poolside for a 30-minute or one-hour massage. Guests can also sign up for horseback rides through Mule’s Ear meadows to nearby Devil’s Kitchen or Terminal Geyser (or opt to hike to King’s Creek Falls, Boiling Springs Lake and other destinations along the Pacific Crest Trail.) Guided fly-fishing lessons can be reserved for a fee. Kid-friendly activities include ping-
Horseback riding at Drakesbad
Lassen National Park vista along scenic Highway 89
Mt. Lassen
Bungalow Two overlooking the meadow
Cabin/bungalow, horse trail, dining hall, and campfire images courtesy of Drakesbad Guest Ranch; all others by Jamila B. Khan.
Drakesbad Dining Hall
Fumarole at Lassen National Park
Drakesbad guests enjoy the campfire
pong, volleyball, badminton, archery and horseshoes. In the evening, patrons can read a book, play board games or hold conversations around the campfire or at the lodge’s fireplace. The 2013 season at Drakesbad Guest Ranch reopens June 7 and closes on Columbus Day, October 14, weather permit-
ting. Rooms are most easily secured from mid to late June and from mid-August through early October.
•
For Lassen Volcanic National Park fees and camping reservation rates, visit nps. gov/lavo. For more info on Drakesbad Guest Ranch, visit drakesbad.com.
Bumpass Hell
FOR MORE PLACES TO ESCAPE to, VISIT STYLEMG.COM.
March 2013 - stylemg.com 53
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ron@thegroutmedic.com · Cont. Lic. # 900062 · residential & commercial services
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HEALTH & FITNESS
Super SaverS PETS
Karin’s Pet & Home Care Professional at-home care for your pets while you’re away!
playtime • daily journals • dog walking • brushing • medications • emergency care • daily photo updates • mail & newspapers • watering
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15% off
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SERVICES
Your First Pet Sitting Visit May not be combined with any other offers. Expires 5/1/13
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HEALTH & FITNESS
SHOPPING
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March Special
Barre-Flies is a
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1-hour class that incorporates elements of ballet barre work, sculpting exercises, yoga, and pilates into one unique fitness experience. We specialize in toning and elongating bodies. Join us and start redesigning your body today!
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7.5 million volts, LED Flashlight, Disable pin
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PERSONAL CARE
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AUTOMOTIVE
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EVENTS
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Hope For A Healthy Community! People with disabilities experience their possibilities at AccessToCare Fair
April 20, 2013 • 9 am - 1 pm Opening Ceremony at 9 am
Bayside Church Campus located at 8191 Sierra College Blvd. Just North of Douglas Blvd., in Roseville Community Event Providing Resources for People Affected by Disabilities or Issues of Aging Presented by: Style Magazines
Hosted by: A Touch of Understanding
Sponsored by:
Sponsorships are still available, call about Exhibit Space. For Information go to:
www.Accesstocarefair.com or call 916-791-4146
home away from home
Your dog’s g’s do ay ur aw e Yo me hom o g’s h om r do y fr You e awa e hom hom
Yo ho ur fro me dog m aw ’s ho ay me
from
Your hom dog’s from e away hom e
Yo h u r fro ome dog m aw ’s ho ay me
introducing Answers by Ryan Bailey. Describe your business. Did you find it, or did it find you? It definitely found me. I had been personal training at a location nearby, and my dear friend, Scott, opened a yoga studio in Roseville. My wife and I became amazingly close to the community of students, as well as the teachers. We embodied everything East Wind Yoga had to offer; it was a perfect fit for us. A year or so ago we joined forces with Scott and things have been amazing since. How are you involved with both the community and your customer? We just finished an event I created a few years back, Freedom Flow for the Hungry. It is a non-profit event benefiting the Placer Food Bank, where students show up and donate as their “payment” for the class. Between both studios, we had more than 100 people – all doing yoga at the Flower Farm Ryan Bailey and Scott Emerich Inn in Loomis. Yoga, the way we see it, is the epitome of customer service. I believe we are in the service business above all things; we are here to serve in more ways than I ever could have imagined. We become very close with many stuEast Wind Yoga dents and become a part of their families in a way. So I would say on a daily basis we 210 Riverside Avenue, Roseville are involved in whatever way people are willing to involve us. We attempt to always 922 Lincoln Way, Auburn come up with ways to get more involved in what the community is doing, and use 916-613-9337 what we have created to make the community a better place. eastwindyoga.com What’s your biggest job perk? The flexible schedule (great for my family, since I get to be home for lunch and those types of things), and the beyond-amazing people I’m honored and blessed to teach daily. Yoga is in my heart and is what I love. What’s your favorite local business other than your own? Shady Coffee & Tea – great vibe, amazing food and coffee, and cool music-based community events!
The Ferguson Group 9083 Foothills Boulevard Suite 350 916-945-9350 tfghomes.com
Briana and Dan Ferguson
64 stylemg.com - March 2013
Answers by Briana Ferguson. Describe your business. Did you find it, or did it find you? The Ferguson Group is a property management company specializing in the greater Placer County area. We work with a multitude of people – from real estate investors who own several income properties to homeowners who have decided to rent their primary homes for a variety of different reasons. I developed an interest in real estate years ago and became licensed with the intent to help people buy and sell homes. The property management part came later; I guess you could call it a happy accident. We enjoy our work and never have a dull moment. What life accomplishments are you most proud of? Our number one accomplishment is our amazing daughter Madelyn. Beyond that, my husband and I both put ourselves through college and while it was very challenging at times and we are still paying off the student loans, having our degrees is something we’re both very proud of. Where do you go when the going gets tough? We have always loved going to Lake Tahoe. One of the best reasons to live in this area is the proximity to one of the most beautiful places we’ve ever seen, and now we get to take our daughter with us. What’s your biggest job perk? The flexibility of our schedule – we don’t have to ask our boss if we need to go to a doctor’s appointment or run an errand. Of course, it’s also the biggest drawback. We often work seven days a week, and it’s not uncommon for us to get home in the evening and then head back out for late showings of rental properties. And finally, customer service is…? It’s as simple as treating everyone you meet as you’d like to be treated. Doing the routine things, such as returning phone calls in a timely manner or showing up on time for appointments, are the little things that people really appreciate.
Photos by Dante Fontana.
Answers by Don White. Describe your business. Packing, shipping, crating and freighting. We use UPS, FedEx, DHL, USPS and many ground/ocean logistic services. Our tag line is, “We ship anything, anywhere!” Besides our two retail locations in Granite Bay and Rocklin, we have a 1,500-square-foot warehouse in Roseville to accommodate all large freight, furniture, and even vehicles scheduled for shipping. How are you involved with both the community and your customer? We have donated time and services to local schools, businesses and non-profit organizations. Why is your staff the best in the business? They are devoted to superior customer service, listen to customer requests and provide all options of availability to fill the request. Don and Vivian White Who is your role model in business or in life, and why? My father – he taught me that if you do the job right the first time, you save time PakMail and money for more opportunities. Hard work pays you back. 8789 Auburn Folsom Road What’s your hidden talent? Suite C, Granite Bay I think quickly on my feet and am fast with numbers. I try to surround my employees and 916-791-3030 myself with positivity. I’m good at problem solving. pakmailgb.com What’s your favorite place to eat out locally? Tsing Tao Chinese Restaurant in Granite Bay What’s your favorite local event that you go to? Roseville’s Splash! What’s your favorite local business other than your own? The Balloon Guy – his creative displays bring a positive atmosphere to any event. And finally, customer service is…? A number one priority in both of our stores! Answers by Josh Wade. Describe your business. Did you find it, or did it find you? We are a personal training studio and supplement store. Weight training boosted my selfconfidence, which made me a better person (since I started feeling better about myself), so I decided to pursue my passion and help others reach their goals and feel more confident. What was the first job you ever had, and what did you learn from the experience? I was a plumber for 10 years, during which time I went to the gym and started competing in bodybuilding. When the housing market declined and construction slowed, I knew I needed to make a change. I realized personal training was my calling because I really enjoyed helping people change their lives and loved the feeling I got from others’ success. Why is your staff the best in the business? We truly care about all of our clients’ goals and work to the best of our ability to help them achieve them – by being 100 percent attentive to each client and using personalized programs, rather than cookie-cutter workouts. What’s your favorite place to eat out locally? Fins Market & Grill is a great family restaurant – they serve the freshest fish and offer healthy choices. It’s also where I purchase my fish, which I cook myself; not to mention, it helps support my favorite local business. If you could be any other profession what would it be? I don’t think I would be as happy in any other profession; I love what I do and have always heard “if you love what you do, you’ll never work a day in your life.” And finally, customer service is…? Integrity – standing behind what you sell or the service you provide and knowing that you are fair and honest.
Team Wade Fitness 6883 Douglas Boulevard Granite Bay 916-899-6711 teamwadefitness.com
Shannon, Josh and Sydney Wade
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 Wendy Sipple at wendy@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!
March 2013 - stylemg.com 65
tom’stake
play ball! Coaching Goes Beyond the Game by Tom Mailey
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duce the best memories. Like the time another kid on our team, whom I called “Spider Monkey,” saved the day. I gave Dalton that name because he was a marvel of constant motion, which translated into impatience at the plate; it was the only place he had to stay still for even a few seconds. So when the pitch came, Dalton attacked with a wild swing that looked like a panicked man fending off a charging bear. With most kids, that’s something we would try to correct. But Dalton had excellent handeye coordination, and even though his swing looked anything but textbook, he could flat hit the crap out of the ball. So we left it alone. It was a close game: We had two outs with our tying run on third, the go-ahead on second. Dalton was on deck and our cleanup guy, Joe, was up. Joe was one of the league’s strongest hitters. The other team started pitching around him.
It was Dalton’s first year in “majors,” the highest level of Little League as it’s played on the smaller field, and he’d never seen anyone intentionally walked before. He asked me what they were doing. “They’re walking Joe because they figure they have a better chance of getting YOU out than him.” I then suggested that it was kind of disrespectful of Dalton’s abilities...and didn’t he agree? Dalton stared at me for a moment as Joe jogged down to first, digesting what I’d said. Then he narrowed his eyes conspiratorially and said gravely: “Do you want me to go ‘Spider Monkey’ on them?” Doing my best to not crack even the hint of a smile, I said yes. Dalton ripped the second pitch to the wall, scoring two, and we hung on to win. As the days get longer and spring settles in, we turn our kids loose on ball fields – from Rocklin to Placerville – to hit, catch and spit enough sunflower seeds to carpet the Earth. This will be the first year in several that I won’t be coaching one of my son’s teams. Sam’s reached a level beyond my basic knowledge of the game; plus, like most 13-year-olds, he’s ready for a break from Dad. Coaching was always hectic, sometimes stressful, but now that it’s behind me I’m realizing how much I’ll miss it. And it’s not the occasional win that I’ll miss the most.
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Catch Tom on the Pat and Tom Morning Show on New Country 105.1; or email him at tnvmailey@gmail.com.
VISIT STYLEMG.COM FOR MORE TOM’S TAKES.
Illustration by Aaron Roseli.
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’m coaching first base. All week in practice, we worked on diving headfirst back to base to avoid being thrown out. It was a new move to most of our team. While some got it quickly, others were hesitant, apprehensive about it hurting a little. Tw e l v e - y e a r- o l d Cooper had been among them, repeatedly sliding back feet first, each time explaining that it had nothing to do with being afraid of injury; he was just better at sliding back. OK, whatever. When you introduce something new, player resistance isn’t uncommon. If you exercise patience and stay on message, most will eventually buy in. Sometimes it doesn’t click until an actual game, when they don’t have time to think. I was hoping that would be the case with Coop, who is on base with me now. The ball is pitched, our hitter takes, and Cooper’s lead off is just far enough the catcher thinks he’s got a chance. In a flash, the boy pops up and wings a dart down the baseline. Cooper reacts with...a quick foot-first slide back. A split second later, the throw arrives. He’s safe. Cooper stands. As he dusts himself off I say good job, but then remind him, “Dude! Dive back to first. Remember?” With a small shake of his head and the kind of patient smile we reserve for the affably slow, Cooper replies, “Coach, I told you already, I don’t dive!” Such are the best moments for your friendly neighborhood volunteer youth sports coach. Which sport, it doesn’t matter. For me it was Little League, but anyone who’s coached kids has stories, and it’s those moments, maybe even more than the occasional win, that pro-