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FAVORITE FAMILY RECIPES NOVEMBER 2013
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NOVEMBER 2013
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FEATURE
DEPARTMENTS
MORE...
38 3rd Annual Recipes Remembered
24 The Arts
8 Editor’s Note 11 What’s Up 12 Get to Know—Brian Watwood 13 Click 14 FYI 18 Local Matters 20 Calendar 22 Outtakes 34 Family 36 Home Design 46 Swag 48 Dine—Raku Sushi 50 Restaurant Listings 52 Taste 64 Introducing 66 Tom’s Take
It’s time to celebrate and give thanks with family and friends. We thank Style readers for this month’s buffet of cherished, fan-favorite recipes and Thanksgiving sentiments.
Placer County Youth Orchestra
26 Health & Wellness
Dreams and Your Mental Health
29 Our Kids
Food Allergies 101
32 Cause & Effect BrickDreams
SAVINGS GUIDE
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Cover photo by Dante Fontana.
SPECIAL INSERT
editor’snote Helen Phillips • Batik
I Nicholson Blown Glass
Laura Armstrong • Fiber Art
C a l i f o r n i a
Craig Johnson • Photography
Angela Ridgway • Metal Sculpture
gather ’round
don’t know about you but my Thanksgiving dinners don’t really resemble those of my younger years. Growing up, my grandparents were neighbors—separated only by a pasture. Our Turkey Day, and pretty much every other holiday, included the schlepping of our family of four from the Davis house to the Patterson’s. It might be an understatement to say that we were stuffed—to the brim—by the time we made it home later that evening. At both family get-togethers we ate the same meal two times in a row, and at both venues the adults hung out at a table together and we kids were relegated to card tables nearby or in an adjacent room. Kind of odd now that I think about it, but I’m sure the only reason it happened was due to logistics. We simply did not have a big enough table to accommodate the gaggles of cousins. Nonetheless, I do remember lots of laughter, which I guess is the commonality between my Thanksgivings then and mine now. A good time. That’s what I had as a child, a passenger, and that’s what I have now as an adult, the driver. This Thanksgiving—like the many of my adulthood—will feature one turkey dinner, a few untraditional appetizers and side dishes mixed with some of the classics—wrapped up with much more wine than was ever considered in the ’80s. Needless to say, I will enjoy the company I’m with, even if it doesn’t include the entire extended family like my yesteryears. I am creating new traditions with my small family, and while states may separate my parents and brother from me, I remain connected to them in spirit and by sharing my own holiday stories with them. Break tradition in your own home and adopt a favorite recipe (for future meal planning!) from this month’s feature presentation of Style’s annual Recipes Remembered, which highlights “18 Favorite Family Recipes” sent in by readers and Style staffers. Warning: You might get all warm and fuzzy when you read the Thanksgiving sentiments also sent in by those who participated. It really will make you want to gather ‘round the kitchen with loved ones! Also this month, don’t miss our new page entitled Local Matters. This debut section will feature noteworthy local events and happenings, The Hit List (Style’s top 5 favorites in varying categories, this month is “Best Local Mac & Cheese”), and Facts & Figures (a list of interesting local and off-the-wall statistics). Style is first and foremost a community magazine and everything local matters, which is what prompted us to start this corner of the magazine. If you have something “local” to share with the community, please email info@stylemg.com. Until next month, be thankful for your Thanksgiving Day with friends and family—wherever it takes you—and the food you share. Now get cookin‘! — Desiree
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We’d love to hear from you—send us your community events (for Calendar and Outtakes), local news (for What’s Up), and any other story ideas to info@stylemg.com. 8 stylemg.com - November 2013
Photo by Dante Fontana.
Mya Louw • Painting
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NOVEMBER 2013 Publishers Terence P. Carroll, Wendy L. Sipple Executive Editor Desiree Patterson Managing Editor Megan Wiskus Editorial Interns Katherine E. Leonard, Emily Peter, Jazmin White, Alyssa Wong Contributing Writers Pam Allen, Susan Belknap, Morgan Cásarez, Tracie Colamartino, LeeAnn Dickson, Amber Foster, Lance Hahn, Linda Holderness, Kerrie Kelly, Tom Mailey, Sharon Penny, Jacqueline Renfrow, Richard Righton Art Director Gary Zsigo Graphic Designers George Kenton Design, 760.285.0686, gkenton@verizon.net, Lesley Miller, Aaron Roseli Graphic Design Intern David Norby Staff Photographer Dante Fontana Contributing Photographer Justin Buettner, 916.220.0159, justinbuettner@hotmail.com
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Kamryn Cendana photo courtesy of Kendra Cendana; Motherlode Golf Team photo courtesy of Glen Wheeler.
C
ongratulations to Granite Bay High School alum Allison Cook for recently being named Miss Oregon and going on to compete in the Miss America pageant...Want to get away from the gloomy November weather? Rent the Hale Moku-Ship House on the beautiful island of Kauai! To make a reservation or for more info, visit facebook.com/halemokurentals...Roseville’s John Adams Academy is proud to announce their new headmaster Dr. Shane Schulthies. To learn more, visit johnadmasacademy.com...Fairytale Town will offer free admission to visitors who bring in canned goods on November 29. All canned goods will be donated to the Sacramento Food Bank’s “Holiday Spirit of Giving Food Drive”...Congrats to the Placer/Nevada County “Motherlode” Golf Team! At the Special Olympics Regional Championship, the team won 14 medals and two ribbons. For more details, visit sonc.org/sports/ county/placer...In Style’s August issue, we listed farmers’ markets as one of the “Pooch-Friendly Places.” To clarify, the Foothill Farmers’ Markets do not allow dogs ; however, BeMoneySmartUSA’s markets do allow leashed dogs (as long as they don’t enter produce booths). Before bringing Fido, check with the specific market you plan on attending...Ellis Partners is pleased to announce that they’re leasing more than 120,000 square feet of Roseville Commercial Properties, indicating an economic upswing in the region. In its first eight months of ownership, the firm leased a total of 123,000 square feet to companies like First American Title and KB Homes...Grab some lawn chairs, a blanket and your family/friends to enjoy a movie under the stars! On November 15 at 7:30 p.m., the ever-popular Hunger Games will play at the Vernon Street Town Square (weather permitting). For more details, visit roseville.ca.us/events... Fourteen-year-old JR. T.E.E.N. California Kamryn Cendana is organizing the third annual Dress Drive to help less fortunate girls share the joy of getting to twirl around in a party dress. Through November 15, donate gently used holiday dresses for little girls and teens to local businesses Just Tumble, Piano for All, Girlfriendz, and cXfitness/fitCHIX Bootcamp...Congratulations to BrightStar Care of Roseville—a healthcare agency that provides medical and nonmedical care to private clients in the comfort of their homes—for being awarded accreditation from The Joint Commission, a non-profit organization that accredits and certifies 18,000-plus health-care organizations and programs in the U.S. For more info, visit brightstarcare.com...Former Rocklin City Councilmember Peter Hill was honored for his long-time commitment and support of Rocklin, but instead of receiving a plaque or certificate for his 29 years of service, Hill received a personalized fire helmet to commemorate his avid support of the Rocklin Fire Department... Restaurateur, philanthropist and northern California business leader Eppie Johnson—owner and founder of Eppie’s Restaurant and creator of Eppie’s Great Race (the first-ever triathlon)—passed away after 85 long years of life in September. Rest in peace, Eppie...That’s all for now, but check back next month for Style’s annual Holiday Gift Guide feature. — Compiled by Alyssa Wong
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November 2013 - stylemg.com 11
gettoknow
Brian Watwood
Q&A Q: What advice would you give to your younger self? A: Prepare earlier, arrive earlier, and be less patient with incompetent and insensitive people. Q: What comes to you naturally? A: Hard work, long hours, and the ability to communicate well verbally. Q: What’s your biggest pet peeve? A: Self-centered, shallow people. Q: Are you high or low maintenance? A: According to those closest to me, high! Q: What are you most proud of? A: Being “Super Quad,” overcoming paralysis, and creating Wijit®. Q: Favorite humanitarian cause? A: Getting people mobile with my Wijit®.
12 stylemg.com - November 2013
a sudden inspiration to create a lever system—now known as the Wijit® (wijit. com)—which makes driving and braking a wheelchair easier and more ergodynamic for the disabled. For his efforts, Watwood is the recipient of numerous prestigious awards, including membership in the National Hall of Fame for Persons with Disabilities. He is also a passionate advocate for disability rights, believing that all disabled persons should be given the opportunity to be active members of their society. “It’s been a long, hard journey, but it’s wonderful to be dedicated to helping disabled people,” Watwood shares. — Amber Foster
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Q: Best words of wisdom you’ve received? A: If you lie down with dogs, you will rise up with fleas.
FAVORITES Author/writer: Kahlil Gibran Guilty pleasure: Cold Stone Creamery’s “Coffee Lovers Only” Meal in town: Seared Garlic Mahi Mahi at Sushi Mon by Sky in Roseville Movie: Forrest Gump Musician/band: James Taylor and The Beatles Local nonprofit: PRIDE Industries
Photos by Dante Fontana.
R
oseville resident Brian Watwood’s life was changed forever the night he was hit by a car while biking home just four miles from his house. A 38-year-old avid skier and athlete at the time, he awoke in the hospital to learn he was paralyzed from the chin down. Fortunately, Watwood was able to regain limited mobility after several spinal surgeries, but found he would need a wheelchair for the rest of his life. Although the experience was devastating, Watwood soon found a means to redirect his creative energies. He was still in recovery, struggling to push his wheelchair up to a water fountain, when he had
Going to the dentist is fun and relaxing for you and your kids!
click STYLEMG.COM You Can Never Have Too Much Style SUPPER STARS: 3 SIDE DISHES For the many celebratory potlucks you may be attending this holiday season or for dinners at home this handy cookbook, “Choosing Sides” by Tara Mataraza Desmond (Andrews McMeel, 2013, $24.95), is filled with recipes for the dishes that make the meal: the sides! Click your way to three tasty main dish companions, including this Persimmon, Pomegranate and Pistachio Salad (pictured)…yum.
10 WAYS TO SPICE UP THANKSGIVING DAY
Give back photo © Monkey Business/fotolia.com. Playing Hooky photo © Tatyana Gladskih/fotolia.com.
Looking to add some spice to your usual Thanksgiving Day celebrations? We’ve got the ingredients you need to create a new, fun, nontraditional family tradition. Check out these 10 activity ideas.
STUDYING TIPS FOR YOU AND YOUR TEEN With finals approaching, your teen may need some extra support to bring home those As. Here you will find a few simple steps to help them healthily reach their goals, i.e. no cramming! November 2013 - stylemg.com 13
Don’t you wish you could be this relaxed at the dentist? Dr. Lora and Dr. Jessi create a unique, kid-friendly environment promoting dental health and wellness through personalized care.
Experience the difference! Reagan, Age 2 - Actual patient of Dr. Lora’s
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Accepting new patients
roseville parks and recreation A Town Square Holiday
I
t may only be November, but Roseville is already getting into the holiday spirit with fun events for the whole family! Bring the entire clan out December 2-7 for a week of family fun at the newly expanded Downtown Holiday Celebration. Start the week off on Monday at the Town Square’s Storytime with Santa, followed by a live stage performance on Tuesday. Both events start at 6:30 p.m. and are free. On Wednesday, come visit the first official Christmas Tree Grove. Families will enjoy food, making Christmas crafts, viewing the gingerbread house displays, listening to music, visiting with Santa and more. The trees will be displayed for the entire month of December. The free holiday fun continues on Thursday with the annual Christmas Tree Lighting. See the mayor and friends light the City’s new official Christmas tree in Town Square. Experience an old-fashioned celebration and holiday cheer by decorating cookies, visiting with Santa and enjoying music, food and more. The weather forecast is even calling for a little snow. On Friday night, bring your blankets and chairs to the Town Square for the holiday movie Elf, with a side of popcorn and hot chocolate. Finish the week off with a tasty pancake breakfast and some reindeer games at Breakfast with Santa on Saturday morning. Pre-registration required; fees are $10 for ages 2 and up and $5 for those under 2 years. Don’t forget your camera! —Pam Allen
ask the experts What does the term “bisque”
Q: refer to, and how does the glazing process work? Bisque refers to the clay sculp-
A: tures or dishware that people can paint. The clay has been molded and fired up once in the kiln to make it easier to work with and paint. In order to preserve the art piece, the painted product is dipped into a liquid glaze and placed into a kiln to finish—then it is ready to be admired or used! —Micki Lorentty Color Me Mine 1151 Galleria Boulevard, Suite 1165 Roseville, 916-772-2828 roseville.colormemine.com
For more information about holiday events, visit roseville.ca.us/events.
season’s eatings
PlacerGROWN and Foothill Farmers’ Market WHAT’S IN SEASON: KALE Move over spinach, there’s another leafy vegetable that has become a household favorite. Considered one of the world’s healthiest foods, kale, also known as borecole, is an excellent source of vitamins, minerals and alpha-linoleic acid, the omega-3 fatty acid that is essential for brain health.
DID YOU KNOW? One cup of kale has just 33 calories and 206 percent of the recommended daily value of vitamin A; as well, it contains more vitamin C than one orange and loads of vitamin K, which is necessary for blood clotting and bone health. If you’ve never prepared kale, you’ll be amazed by its versatility. It’s great in your favorite soup, stew, stir-fry, salad or casserole. Love pizza but not all of the unhealthy toppings? Add some kale and you’ve got a nutritional, but tasty garnish. Kale chips are the rage in many health food stores; make your own at home by cutting the leafy bunch into bite-size pieces, tossing with a drizzle of olive oil and a pinch of salt, then baking for 10-15 minutes at 350 degrees. Kale is the perfect substitute in reci14 stylemg.com - November 2013
pes that call for spinach or collard greens.
HOW TO PAIR WITH WINE The pungent and slight bitterness of kale really sets off the spicy sweetness of a delicious Primitivo (known as the Italian Zinfandel). It is a rich, full-bodied wine with a little more fruit and spice than a true Zin and goes really well with the kale. Another option would be a Sangiovese; a little lighter than Primitivo, it would pair very nicely as well. For a full list of Placer County wines and tasting room details, visit placerwine. com.
SELECTION AND STORAGE When purchasing kale, it’s best to look for firm, deeply colored leaves with hardy stems. Take note of those bunches with smaller leaves, as they tend to be more tender and milder in flavor. Kale leaves range from dark green and purple to deep red; some varieties can even be used for decorative purposes with their ornamental, curly leaves whose interior can be white, red, pink, lavender, blue or violet. What’s the best part about decorative kale? It’s edible!
To keep kale as fresh as possible, store it unwashed in an airtight zipped plastic bag. It can be expected to stay fresh for up to five days. For PlacerGROWN Chef Courtney McDonald’s recipe to make Simply Sautéed Kale, visit stylemg.com! — Susan Belknap For a list of local Placer County farms, ranches and farmers’ markets, visit placergrown.org.
Roseville Parks and Rec photo © pressmaster/fotolia.com. Kale in pan photo © msheldrake/fotolia.com; kale with tomatoes photo © printemps/fotolia.com.
fyi
rocklin parks and recreation
N
Abundance of Activities
ovember brings families together and cooler temperatures carry us inside. Rocklin Parks and Recreation has an abundance of activities to keep you and your family active and healthy at an affordable price. How about trying a clogging class? Join Janice Hanzel, a certified clogging instructor with more than 30 years of teaching experience, in this noisy American folk dance. Classes are held Tuesday and Thursday mornings at the Rocklin Community Center. If aerobics is more your style, Terri Hinojoso has the moves to keep you fit. This low-impact exercise program, designed for all ages, is performed to a wide variety of upbeat music; classes (held at the Rocklin Community Center) include stretching, floor exercises and aerobic dance, followed by cool-down stretches to prevent soreness. For the over-50 crowd, Sue Inman offers a stretch and fitness class, which builds strength, tones, and increases flexibility of the more mature body. It combines a warm-up, easy stretches, non-aerobic movement, floor exercises and a quiet cool down for a fun and relaxing workout. Classes meet on Mondays, Wednesdays and Fridays at the Parkview Activity Room. The little ones can join instructor Alycia Tonna for a Mommy and Me Play Group, PrePreschool, or the Itty Bitty Workshop for social and educational fun; moms can meet other local moms, too. In these parent-participation playgroups, workshops and activities, you and your tot will have fun creating, learning and playing together. With Christmas right around the corner, don’t forget to purchase your tickets for Breakfast with Santa on December 21. Now in its third year, this family event is geared toward area preschool-age children and their families. After breakfast (provided by local Boy Scout Troop 29), attendees will be treated with a visit to King Kandy’s Workshop where they will engage in a variety of activities hosted by local businesses and organizations. There is a limit of six tickets per family; this annual event has sold out the previous two years, so purchase your tickets early! — Tracie Colamartino For more information on these events, as well as Rocklin Parks and Recreation’s sports, classes, before- and after-school care and preschool programs, visit rocklin.ca.us/ parksandrecreation.
foodie find Beard Papa’s
B
eard Papa’s, founded in Japan, is a cream puff chain that recently made its home at the Westfield Galleria at Roseville. Nestled in between Hot Dog on a Stick and Cinnabon, don’t be intimidated by the flashy stands around it. Beard Papa’s doesn’t disappoint when you’re in need of something sweet, but won’t give you a toothache either. The cream puff shells are made nearly every half hour and, after ordering, are filled with the cream of your choice. Puffs can be ordered in a dizzying array of pastries and frostings—think green tea cocoa, cookies and cream (made with real Oreo bits) and dulce de leche—but I went with its most popular puff: Classic Vanilla. The light dessert had a shell that was crispy—even after filling it with the vanilla bean-specked custard, which proved to be velvety, light and oh-so-addicting. Beard Papa’s cream puffs are one of those things that make going to the mall a daymaker. Beard Papa’s, 1161 Galleria Boulevard, Suite 240, Roseville. 916-877-5941, beardpapa.com. — Alyssa Wong
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the10 spot Holiday Performances Take a break from the holiday hustle and bustle by pausing for one of the performances below; or, for a real winter wonderland of fun, see all 10. 1. The Grinch, presented by Northern California Dance Academy, December 7 & 14, NCDC Black Box Theater in Roseville, ncdc.com. 2. Messiah Singalong, presented by Auburn Symphony, December 10, Placer High School Theatre in Auburn, auburnsymphony.com. 3. The Nutcracker, presented by Placer Theatre Ballet, December 7-8 & 14-15, Placer High School Theatre in Auburn, placertheatreballet. org. 4. Christmas Benefit Concert, presented by Placer County Youth Orchestra, December 1, Valley Springs Presbyterian Church in Roseville, pcyo.org. 5. It’s Christmas Once Again, presented by Placer Pops Chorale, December 13-15, Dietrich Theatre in Rocklin, placerpops.org. 6. Angels, Apprentices and Other Disasters (loosely based on It’s a Wonderful Life), presented by Roseville Theatre Arts Academy’s Youth Workshop, December 5-6 & 12-13, Roseville Theatre Arts Academy, rosevilletheatreartsacademy. com. 7. Christmas Concert, presented by Roseville Community Concert Band, December 15, Roseville Theatre Arts Academy, rosevilleband. com. 8. It’s a Wonderful Life: Live Radio Play, presented by Auburn Placer Performing Arts Center, December 13-15, State Theatre in Auburn, livefromauburn.com. 9. Holiday Feat, Feet, Fete Dance Show, presented by Dance Team at Roseville High School, December 12-14, Patti Baker Theater at Roseville High School, rosevilletigers.org. 10. The Music Man, presented by Rocklin Community Theatre, December 6-22, Finnish Temperance Hall, rocklintheatre.org. — Megan Wiskus
Rocklin Parks photo © cristovao31/fotolia.com. Foodie Find photo by Dante Fontana.
fyi
Ripe & Ready At Denio’s Fresh Produce Priced on Average
52% Below Retail
Enjoy a variety of traditional and specialty produce at the area’s largest farmers market – Denio’s Farmers Market & Swap Meet in Roseville. Come take a peek where you’ll discover a great deal on fresh and delicious produce every weekend.
FRIDAY
FARMERS MARKET 10am to 3pm
SATURDAY 7am to 3:30pm
SUNDAY
7am to 5pm
1551 Vineyard Road • Roseville, California 95678
DENIOSMARKET.COM
localmatters FACTS & FIGURES
S
ylvia Besana was one of Roseville’s finest volunteers who dedicated most of her life to serving the Roseville community. She even helped establish the Annual Holiday Parade, which was proudly renamed in her honor. “She
left a legacy as an educator, counselor and devoted community leader, which will carry on for generations,” explains Communications Specialist for the Roseville Chamber of Commerce Kristin O’Brien. In honor of Besana and her commitment to public service, the Roseville Chamber of Commerce, City of Roseville and the Press Tribune will host the 52nd Annual Sylvia Besana Holiday Parade on
November 23 at 10 a.m. The parade will start at the intersection of Vernon Street and Douglas Boulevard, proceed east along Vernon Street, turn right at Folsom Road, and end behind the Roseville Square Shopping Center. Families can enjoy Roseville’s longest running tradition by watching floats, cars, bands and local performers as they pass through Downtown Roseville. Kick off the holiday season with this eagerly anticipated community event! — By Emily Peter
BEST LOCAL MAC & CHEESE
EAT LIKE THE ROMANS!
E
veryone makes mistakes from time to time, right?! And we’re no exception, so we thought we’d have some fun and enlist your help in finding ours—that is to say we’d like your help in spotting our errors and in return you’ll be entered in our contest to win a $25 gift certificate to Visconti’s Ristorante in Folsom! Send your find to info@stylemg.com for your chance to win every month.
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30
—the number of quarries operating simultaneously in Rocklin in the 1890s. These quarries provided the granite for a large number of buildings both locally in the Sacramento and Foothills areas, as well as San Francisco and Oakland, and further afield. The historic Rocklin City Hall is constructed of granite quarried in Rocklin.
4 THE HIT LIST
2. The Yard House: “This creamy, buttery, threeCompiled by Style staffers cheese, bacon-mushroom-chicken mac & cheese with truffle oil is so good I’ve tried to find copy-cat recipes online and make it at home…” yardhouse.com
FIND OUR TYPOS –
—the number of Roseville residents who went off to war in 1942. According to the City of Roseville website, “This represented about 20 percent of the community’s entire population of 6,653, a figure thought to be one of the highest per capita ratios in the entire nation.”
The number of people reportedly injured by Macy’s Thanksgiving Day Parade balloons since the parade’s inception in 1924.
In no particular order 1. Paul Martin’s American Grill: “Every time, and I mean EVERY time, I go to Paul Martin’s I must have their mac & cheese. I always order it first—as an appetizer, and while I like to entertain that I’ll share it with my dining guests, I secretly want to hoard it entirely for myself (is that wrong?). Their creamy concoction mixed with crispy prosciutto is utterly delightful and satisfying.” paulmartinsamericangrill.com
1,250
3. BACON MANia Truck: “Truck-made baked macaroni & cheese, with sharp Cheddar cheese, hickory smoked bacon, and just a bit of a tangy kick!” facebook.com/baconmaniatrucksac 4. Jack’s Urban Eats: “My kids never pass up a bowl of Jack’s creamy, über cheesy mac & cheese.” jacksurbaneats.com 5. The Cheesecake Factory: “TCF’s fried macaroni & cheese features crispy, crumb-coated balls of mac & cheese goodness. The creamy marinara sauce it’s served over is the perfect dipping companion.” thecheesecakefactory.com
1934
—the year the Detroit Lions played their first game of Thanksgiving Day football (losing in hard-fought fashion to the Chicago Bears 16-19). The Lions have played every Thanksgiving since, except for a brief hiatus during World War II.
40
million
—approximate number of families that made green bean casserole for Thanksgiving in 2012, according to Good Morning America. — Compiled by Sharon Penny
Target© gmmurrali/fotolia.com; Food photo by Dante Fontana; Numbers © sommersby/fotolia.com; Parade photo courtesy of the Roseville Chamber of Commerce.
52nd ANNUAL SYLVIA BESANA HOLIDAY PARADE
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
november events November is Adopt a Senior Pet Month Compiled by Alyssa Wong
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13TH ANNUAL TOAST OF THE TOWN Rocklin’s biggest party will feature more than 25 wineries, 30-plus chefs preparing dinner and a dessert room. The festivities will kick off at 4 p.m. at the Rocklin Event Center; proceeds will benefit the Rocklin School District. For more details and to purchase tickets, visit rocklineducationfoundation.org.
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COWPOKE FALL GATHERING Cowboy fanatics— don your 10-gallon hats and cowboy boots and head to this event at the Blue Goose Event Center. All proceeds will benefit Ride to Walk, South Placer Heritage Foundation, Sutter Roseville Comprehensive Cancer Clinic and Jump In! For more details, visit cowpokefallgathering.com.
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20TH ANNUAL AUTUMN ART STUDIOS TOUR At this annual event, attendees will get an up close and personal view of the region’s best working artists—from Roseville to Colfax—whose crafts range from calligraphy to blown glass. For more details and to purchase tickets, visit placerarts.org.
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20TH ANNUAL MANDARIN FESTIVAL Head to the Gold Country Fairgrounds where Placer County growers will sell thousands of pounds of fresh Mandarin oranges and gift baskets, accompanied by free samples. Don’t miss the Mandarin Recipe Contest, artisan crafts, activities, live music and more. For ticket details, visit mandarinfestival.com.
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SACRAMENTO HARVEST FESTIVAL This year’s harvest festival at CalExpo will include loads of vendors, entertainment and unique foods! Check out the arts and crafts show and experience the thrill of the harvest season starting at 10 a.m. For more details, visit harvestfestival.com.
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SEVENTH ANNUAL FUN, FASHION & FIRS Soroptimist International of Roseville presents their annual holiday event, held at Timbers at The Lodge from noon to 3 p.m. Activities will include a fashion show, a boutique of handmade household items, a live auction of elegantly decorated holiday trees and more. All proceeds will benefit programs supporting women and children in the community. For more details, visit soroptimistinternationalo froseville.com. 20 stylemg.com - November 2013
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WILLIAM JESSUP UNIVERSITY GALA Enjoy entertainment from America’s Got Talent’s Joe Castillo and congratulate Mikuni’s owner and executive chef Taro Arai on receiving the 2013 Impact Award. Wear your evening attire to the University Ballroom at 6 p.m. and plan to bid on a menagerie of items at the silent auction. For more details and to RSVP, visit jessup.edu/events/gala.
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ELECTION DAY
COMMUNITY LUNCHEON AND RED KETTLE KICK OFF Celebrate the Salvation Army’s accomplishments over the past year and recognize individuals—including Mayor Susan Rohan, who will receive the Spirit of Caring Award—and organizations that have made significant contributions to our community. The celebration will take place at Sun City Roseville’s Timber Creek Ballroom starting at 11:30 a.m. For more details, visit lunch. salarmyroseville.org.
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JUNK 2 GENIUS Come watch local businesses and non-profit groups turn old scraps and recycled items into amazing sculptures! This high-energy event—held at the Sacramento Children’s Museum beginning at noon—promotes creativity and the community’s commitment to the three Rs—reduce, reuse and recycle. For more details, visit sackids.org.
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VETERANS DAY
FOURTH ANNUAL FOUNTAINS AT ROSEVILLE TREE LIGHTING Celebrate the start of the holiday shopping season with an official tree lighting at the center plaza from 5-6 p.m. Entertainment and special guests will follow. For more details, visit fountainsatroseville.com.
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THANKSGIVING DAY For even more events happening in our area, log on to our website: stylemg.com and click on Calendar. And, be sure to check out our Blog! Send your events to info@stylemg.com.
All photos courtesy of their respective organizations.
calendar
MORE EVENTS Through November 17 – Detroit. This Off-Broadway, Obie Awardwinning play is coming to B Street Theatre for a limited time. Written by Lisa D’Amour, the hilarious Detroit tells the story of a suburban couple’s fall down the rabbit hole after their new neighbor, Kenny, moves in. To purchase tickets and for show times, visit bstreettheatre.org. November 2 – Fall Wine & Brewfest. Enjoy offerings from Placer County wineries, microbreweries and restaurants, plus live music, a raffle and silent auction at this fundraising event that supports senior services and programs provided to Placer County seniors. The fun kicks off at the Ridge Golf Club and Events Center at 5 p.m. To purchase tickets, visit fallwineandbrewfest.com. November 9-10 – International Railfair. Grab your conductors’ hats and meet at the Placer County Fairgrounds. Don’t miss the variety of featured trains, including an outdoor large-scale live steam train you can ride, as well as a TrainMart Consignment Store, vendors and snack bars. The fair will take place from 10 a.m. to 5 p.m. on Saturday and 10 a.m. to 4 p.m. on Sunday. For more details, visit internationalrailfair.com. November 14 – Root Cellar Genealogical Society Meeting. From 7-8:30 p.m. at the Christ Community Church in Carmichael, listen to Tamara Noe’s presentation of “Ancestry.com—Discover the Power.” Come at 6:15 p.m. for an open discussion on the “Eras of U.S. History.” For more details, visit rootcellar.org. November 16 – Night Out at the Museum. Roseville’s Maidu Museum and Historic Site will host a free evening as part of the 3rd Saturday Art Walk from 6:30-8:30 p.m.; light refreshments will be available. November 16 – Generations Gala. Join the Roseville Theatre Arts Academy for their annual fundraising event, featuring performances from past, present and future students; as well, enjoy food, drinks and a silent and live auction. For more details and tickets, visit brownpapertickets.com/event/472500. November 20-25 – Scrooge the Musical. Inspired by Charles Dickens’ A Christmas Carol, this musical follows Ebenezer Scrooge’s journey to redemption over the course of Christmas Eve. This family-friendly play takes the stage at the Lincoln Civic Auditorium at 7 p.m. For more details, visit takenotetroupe.com. November 23 – Shop for a Cause. Shop ‘til you drop at the Maidu Community Center from 10 a.m. to 4 p.m. at this event benefitting the Allegiant Battle for Veterans. A portion of proceeds will go to Blue Star Moms and help lessen the costs of sending care packages overseas. For more details, visit battleforveterans.org/shop-for-a-cause. November 23 – Mustache Dash. This adventure 5K dash will have runners conquering obstacles—all while keeping their ‘stache (real or fake) on. A portion of proceeds will benefit ZERO, a nonprofit with a mission of “zero prostate cancer deaths and zero pain and suffering.” The fun starts at the Placer County Fairgrounds at 8 a.m. To register, visit mustachedash5k.com. November 28 – Run to Feed the Hungry. Join more than 28,000 expected participants of all ages at this 20th annual 5K run/walk and 10K run that supports the Sacramento Food Bank & Family Services. For more details, visit runtofeedthehungry.com.
SAVE THE DATE
December 5-7 – Seventh Annual Christmas Nativity Exhibit. This event, complete with a “live” dress-up manger scene for kids, will feature miniature art figure arrangements from more than 60 countries, as well as live music by choirs and local musicians. Visitors can browse the art arrangements from noon to 9 p.m. daily at 6460 Cavitt-Stallman Road in Granite Bay. For more details, call 916-791-3213.
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November 2013 - stylemg.com 21
outtakes ARTSTOCK 2013
JIMBOY’S TACOS GRAND RE-OPENING
High Hand Gallery, Loomis, September 6 Photos by Maria Soto Bigelow.
1821 Douglas Boulevard, Roseville, October 19 Photos by Dante Fontana.
Robert Pierce, Margaret Knudson and Karen Freeman
Best of Show Winner Terri Goodman
Sculptor Shermann Moore
Sue Anne Forster (center) with guests
Stephanie Benedict
Musician Levi Huffman
Top row: Angela Lovest, Margaret Knudson, “Jim Jim” and Karen Freeman; bottom row: Isaac Lovest and Victor Lopez
Jimboy’s ribbon cutting
Madison Hudson and “Jim Jim”
RUN FOR MERCY 5K
WINE DOWN WEDNESDAY
Maidu Park, Roseville, September 21 Photos by Brie Coleman.
Vernon Street Town Square, Roseville, September 11 Photos by David Garrison.
Brianna Dirkse with her dog Buddy
Kathy Barsotti
Sue Hanson, Ann Wegner and Dorothy McRoberts
Susie Knight with her son Joshua and daughter Naomi Runners at the race start
Jackie Palima Kathy Barsotti, Roni Garrison and Chris Pelzman Kathy DeCarlo and Jamie Hazen
Cameron Rose, Dorothy McRoberts, Sean Melby, Sue Hanson, Ann Wegner and Roni Garrison Attendees mingle and enjoy wine on the Town Square
Kylie, Corinne and Maddison Hammond and Abby Shultz
If you know of any events happening in the Roseville, Granite Bay and Rocklin area or have photos you would like to share with us, please submit them to info@stylemg.com. And, to see more Outtakes photos, visit our website: stylemg.com.
22 stylemg.com - November 2013
thearts
placer county youth orchestra Sweet Sounds of Philanthropy by LeeAnn Dickson
Udi Jonnalagadda
24 stylemg.com - November 2013
are a team. No one person has the skills and abilities to run this—we need a team of skills.” The non-profit group has many events throughout the year, including their Summer Boot Camp—a series that helps aspiring musicians reach their goal of joining the full orchestra—and many performances during their regular season from September to May. However, it’s the annual benefit concert of All I Want for Christmas that’s one of their favorites. Every year, the group decides on a deserving nonprofit to receive the concert’s proceeds. This year’s concert, subtitled Christmas Through Children’s Eyes, will assist the Cure Me Too Childhood Cancer Foundation, an all-volunteer foundation whose mission is to raise awareness and funds for the most difficult-to-treat childhood cancers. The nonprofit is the passion of orchestra member and high school junior Annina Hanlon. In 2009, she was diagnosed with osteosarcoma, a very aggressive type of bone cancer. Not only did Hanlon beat the disease, but she’s now cancer-free. Hartung understands that the kids participating in PCYO are privileged, and she strives to help them help others. “I want our members to know how lucky they are,” Hartung says. “It is important to give your talent
and time someplace outside yourself.” This year’s Christmas concert—taking place December 1 at Valley Springs Presbyterian Church in Roseville—will not only feature the full orchestra but many other musical groups from throughout Placer County, too—including the Sierra College Chamber Choir, Northern California Children’s Chorus and others, ensuring an evening of fine entertainment for all ages. Hartung explains, “The idea is to collaborate with other Placer County organizations to create great art.”
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For more information, visit pcyo.org and curemetoo.org.
artbeat November 9-10 – Pioneer Quilters Guild Quilt Show. See an array of quilts and vendors and shop the boutique and quilt sales. Both days will also include door prizes, raffle baskets, and refreshments and food for purchase. Head to the Roseville Sports Center on Saturday from 10 a.m. to 5 p.m., and Sunday, 10 a.m. to 4 p.m. For more details, visit pioneerquiltersguild.org.
Photo by Dante Fontana.
“O
rchestras and symphonies always need viola players,” Placer County Youth Orchestra’s (PYCO) Artistic Director Margie Hartung explains. Who knew? Luckily PCYO is located in a locale where it seems there’s an abundance of viola and other string masters. Hartung continues, “There’s so much talent and capable musicians in this area.” Along with making and bringing beautiful music to residents of Placer County, the group, which formed in 2009, is committed to promoting and giving back to local charities, and encouraging members to collaborate with each other and the community. The mission of PCYO—a full symphony youth orchestra, which features brass, woodwinds, percussions and strings—is to educate youth on how to join in artistic community collaboration, create excellent music and train to be great musicians. By providing comprehensive musical education and fostering a sense of musicianship and duty, this objective comes to fruition. Automaker and successful businessman Henry Ford once said, “Coming together is a beginning; keeping together is progress; working together is success.” Hartung has the same idea for PCYO’s leadership. “We
health&wellness
Y
ou wake up hot and sweaty to the same dream again: You’re back in school and late for a test. You’ve had this recurring dream for years; maybe the school changes or the reason you’re late varies, but you always feel the same. What’s troubling this time is the dream has woken you up four nights in one week. Are you stressed about work? Is your relationship on the fritz? Is your brain trying to tell you something? Style spoke with Kelly Clancey-Spruiell, a licensed marriage and family therapist for Dignity Health Medical Foundation’s Children’s Center South, to learn more about what dreams can reveal about your mental health.
the intrigue of dreams is our interpretation of the subconscious. We’re often eager to interpret images in our dreams as they relate to something bigger in our lives. For instance, does dreaming about water mean a new beginning? Clancey-Spruiell says that while different cultures have different interpretations of specific symbols, mental health therapists are looking for other clues.
wake up
disorder (PTSD). “One of the criteria of people with PTSD is that they have dreams where they’re reliving the experience again and again to try and make sense of something subconsciously,” ClanceySpruiell says. There’s also the mental health diagnosis of obsessive-compulsive disorders (OCDs). Those with OCD tend to dream less and instead have parasomnias—a category of sleep disorders that include behaviors such as sleepwalking or sleep talking.
Dreams and Your Mental Health
WHAT ARE DREAMS? On a scientific level, dreams are the firing of neurons in the brain, a way for our minds to process the day’s events. “In order to process your day’s events into long-term memories, you need sleep and those REM dream cycles,” Clancey-Spruiell says. In fact, sleep disorders or medications that interfere with the ability to sleep and dream can affect a person’s long-term memory. Worried you’re not dreaming? ClanceySpruiell says you probably are, you just might not remember the dream if you wake up in a non-REM cycle. With our Western culture of alarm clocks and on-the-go schedules, it leaves little time to wake up slowly and remember the night’s events.
ANALYSIS & INTERPRETATION
It’s a repetitiveness that can symbolize something greater in a person’s life, such as a psychosocial stress (trouble in a relationship, mourning a loss or anxiety). And don’t rule out happy stresses: A woman’s pregnancy or a child going back to school can trigger recurring dreams, too.
THE MENTAL HEALTH FACTOR Interpreting repetitive dreams and their themes can help therapists understand a patient’s mental health. For instance, people diagnosed with bipolar disorder often report vivid dreams. On the flip side, people who are depressed or have insomnia often report having few dreams. Other mental health diagnoses linked to dreams include acute stress disorders, anxiety, and post-traumatic stress
What’s the first step to take if you’re having troubling, recurring dreams? First, see a medical doctor to rule out physical health problems. In unison, see a psychologist or counselor about the stressors, and be sure the mental health and medical physicians collaborate. “For instance, if you’re taking medication for a mental health problem, it could be causing you to have strange dreams and your physician should know,” ClanceySpruiell says. Most importantly, pay attention. “We often ignore our dreams and say they are just these things that happen,” she says. “But pay attention to repetitive dreams and then try and look for what the theme is and see if it relates to some sort of a stressor, good or bad.”
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Photo © Johan Larson/fotolia.com.
For most of us,
by Jacqueline Renfrow
PLAN OF ACTION
26 stylemg.com - November 2013
ourkids And the number is rising: In 1997, the incidence was just over three percent.
THE FACTS Research hasn’t pinpointed causes for the allergies or the upswing. “There are unknowns,” says allergist Dr. Kam Rao of Placerville, but modern food processing, genetics and the environment may be factors. As for the increase, it may be due to delayed introduction of allergenic foods, additives, or more accurate diagnoses. Though potential therapies are being
At first, I was so overwhelmed... but now it’s just our way of life.
edible enemies Food Allergies 101 Photo © Eléonore H/fotolia.com.
by Linda Holderness
tested, nothing is available now except avoiding the offending food. Eight foods cause 90 percent of food allergies: cow’s milk, eggs, wheat, peanuts, tree nuts, fish, shellfish and soybeans. Of these, milk allergy is the most common. Peanut allergy can be the most severe, though fatalities are rare.
INTOLERANCE VS. ALLERGY
T
he death this summer of 13-year-old Natalie Giorgi from a peanut allergy stunned the Sacramento area and made headlines nationwide. The Carmichael teen succumbed after biting into and spitting out a treat that contained peanut butter. Her death spotlighted a medical issue that doesn’t generate a lot of attention, but one which families, schools, doctors and restaurants continually wrestle with: how to protect children with food allergies. It’s not a small problem; food allergies affect eight percent of U.S. children—six million kids—according to a 2011 Northwestern University study.
When a child reacts to a food, only a blood test can determine whether it’s an intolerance, such as lactose, or a true allergy, Rao says; only allergies show positive for immunoglobulin E. November 2013 - stylemg.com 29
ourkids taurant to make sure there are peanut-free menu choices. Not only must Linden’s food not contain peanuts, but it can’t be made on equipment that processes peanut products either. Even residue from a machine that’s been washed—cross contamination—could trigger the allergy. Federal law requires
LIVING WITH FOOD ALLERGIES For the families of children with food allergies, reading labels, monitoring ingredients and toting medication is their way of life. Linden Tarr, nine, of Sacramento, was just a year old when she reacted to a small taste of peanut butter. Never knowing a time when she could eat anything she wanted, Linden takes her allergy in stride. “If I see something I like that I can’t have because it might have peanuts, my mom will usually make it for me at home,” she says. Mom Carrie Sessarego has become a master at knowing what and where her daughter can eat. She reads every food label every time she shops—“because ingredients change”—and she scopes out every res-
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manufacturers to list any of the eight allergens in their foods, but it doesn’t require they reveal when foods are made in facilities that process peanuts. Linden carries two Auvi-Qs to school every day and the family has distributed several others in the principal’s office, at home and at her grandmother’s house. When school started this year, Linden demonstrated her Auvi-Q to her classmates. In contrast to reports that some allergic kids may be bullied,
Linden’s friends are vigilant about helping protect her, watching out for peanut products at her lunch table, for instance. Linden brings lunch from home, but she could buy a school lunch. By law, California schools must provide safe meals to allergic children with a doctor’s note, says Suzanna Nye, a registered dietitian with the state Department of Education. Some local districts have gone further. Elk Grove recently converted its kitchens to be peanut-free, and San Juan’s kitchens have been peanut-free for years. Folsom Cordova has eliminated PB&J and most
districts designate allergy-free tables. Karen Harvey’s 12-year-old daughter, Emma, of Folsom, isn’t allergic to peanuts but she is allergic to a long list of foods that include wheat, dairy, egg whites, and citrus. Harvey, too, has become an expert label reader. “At first, I was so overwhelmed,” she shares. “But now it’s just our way of life.” She has found tasty substitutes for nearly everything—including a dairyand wheat-free pizza—and buys more fresh foods for the family. Like Sessarego, she packs her daughter’s treats for parties and sleepovers. For Harvey, one important ingredient in managing her daughter’s diet is support from other moms with allergic kids. She offers her own encouragement in turn: “At the beginning, it seems so hard to deal with,” she says, “but moms just need to know that it will get a lot easier.”
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Photo © Shmel/fotolia.com.
Symptoms also differ. Food intolerances generally cause upset stomach or headache, but an allergy is identified by hives, mouth tingling, swollen tongue or throat, difficulty breathing, abdominal cramps, vomiting or diarrhea, rash, cough, dizziness or unconsciousness. Anaphylaxis, the sometimes-fatal response that affected Natalie, is a sudden severe swelling of the tongue and throat. The antidote for anaphylaxis is epinephrine, which is administered using a tool like EpiPen or Auvi-Q. Though the medication didn’t help in Natalie’s case, “that’s the basic treatment,” says Rao. “Everybody with [a] peanut allergy must carry an EpiPen with them at all times. Children should keep one in school. Anybody can administer it.”
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Building Hope by Morgan Cásarez
W
hen Bailey Snow learned there are 62 Lego bricks for every person on Earth, he found deeper meaning in what others could easily write off as little more than an interesting factoid. “I have a lot of my own personal Legos,” he explains, “so it made me realize that many kids have no Legos, and [things] just grew from there.” Snow, a 16-year-old junior at Granite Bay High School, founded BrickDreams in May of 2012 with a simple goal in mind: Provide Legos to children in need. To that end, he solicits and collects donations of used bricks which he sorts, cleans and packs in tennis ball cans before personally distributing to local organizations serving children affected by violence and abuse. He tracks each donation on his blog and honors the families who share their unwanted bricks through photos and heartfelt thank-you posts. Ariana Vaughan, a development associate at WEAVE, Inc., says her organization was the first to benefit from Snow’s 32 stylemg.com - November 2013
enterprising generosity, which to date has resulted in the donation of approximately 260 pounds of bricks throughout multiple counties. “We immediately jumped on the opportunity, as these bricks can be therapeutic for young children,” she says. “When talking about the trauma they have experienced, children are often more open to talking when they have something to touch
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Visit brickdreams.com for more information.
Photos by Dante Fontana.
brickdreams
and play with.” BrickDreams also supports Stand Up Placer, a nonprofit providing services for survivors of domestic and sexual violence. According to the organization’s Community Affairs Coordinator Louise Czopek, Snow contacted her directly to offer donations, and she says she finds his work “inspiring.” “Bailey has chosen to take something he loves, Legos, and use it to benefit vulnerable kids in the area. It’s a tremendously creative way for him to help other children enjoy Legos and create positive experiences of their own,” Czopek says. “His example also shows other young people that they can find ways to make a difference in the community with the things that they enjoy.” Investigator Angela Ford of the Placer County District Attorney’s Office works with young victims of abuse and believes BrickDreams is “changing the lives of children one Lego at a time. Bailey is a refreshing and motivational change to the kids I meet on a daily basis. He asks for no recognition or thanks. His thanks is knowing he is doing something to impact the lives of people he will probably never meet.” As far as the organization’s future is concerned, Snow’s goals are as simple as ever and include continuing to collect bricks, finding empty tennis ball cans, and assembling volunteers to help sort more than 200 pounds of generously donated Legos just waiting to be shared with children in need. “I hope to see BrickDreams grow in the near future by simply giving more Legos to more children,” he says. “The more lives we can affect in a positive way, the better.”
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parenthood Color Your Kids’ World by Lance Hahn
“D
addy, I’m going to marry you.” I looked at my six-year-old girl and said, “Really? What do you think Mom’s going to say about that?” “Oh, we can share you,” she replied, and went off to play. That was three years ago. Cute, huh? Yet, I was stunned to hear her tell me the results of her recent “MASH” game (where kids pick their favorite things and mix them up to create a pretend “life story”) just the other day. She lived in a mansion, drove a red convertible and was married to me—again. This time my wife was in the room when she said it. After my daughter explained that she still wanted to marry me, my wife interjected, “No way, you have to go get your own. He’s mine.” Apparently, there are slim pickins out there. 34 stylemg.com - November 2013
I love that my kids still love me. I’m not going to assume the same when they become teenagers—although my 12-yearold is still hanging in there—but wow, what a huge responsibility we have with our kids! I think about how much my wife and I shape their world: We’re power players in the design of their reality. They’ll look at the world partly through our lenses, and I hope they see the good stuff. I wonder sometimes what they will remember and what they will accept as fact. Will it be the faith stuff or the character stuff? Will it be the quirks and idiosyncrasies? Will it be the traditions we set? I ran into the last one when I first got married. I grew up in a home where we’d get fast food, come home and scatter. My wife, on the other hand, did not. She grew up in a “dinner at the table” home. When we first got married, I would get dinner from the kitchen and head off into the TV room. She asked me more than once, “Where do you think you’re going?” You’d assume it would’ve sunk in faster, but honestly I was still thinking “scatter” when our first child was born. It was at that time my wife laid down the law about family dinners. Thank goodness she did, because our children have grown up knowing the majority of meals are “family meals,” where we sit down at the table and talk about our days. Don’t get me wrong, we still have a few nights where we split up and eat wherever, and sometimes we all gather in the living room to watch Duck Dynasty—but “Hey, listen here Jack,” is OK too. It’s my hope that all of us take the world we’re designing for our kids both intentionally and unintentionally. I think it’s our responsibility to create a world of fun and laughter, responsibility, goodness and love. And I certainly hope that when our kids grow up to have kids of their own, they’ll be able to say, “Popcorn in bed? That’s always how my family did it!”
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Lance Hahn is senior pastor at Bridgeway Christian Church in Rocklin. He can be reached at lance@bridgewaychristian.org.
Photo © Kzenon/fotolia.com.
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warm welcome 9 Ways to Prepare for Holiday House Guests by Kerrie Kelly, ASID
W
hen friends or relatives come to visit for the holidays, make their visit a pleasurable one, by thinking ahead and offering them your gracious home. Fruit baskets and floral arrangements are not necessary, just a bit of thoughtfulness and good planning. The following steps will walk you through what you need to know to make your next hosting experience a great one for everyone.
1
SAVE YOUR BEST PARKING SPOT
PROVIDE A GRAB-AND-GO BREAKFAST STATION
If parking in your neighborhood is limited, be sure to reserve your off-street spot for guests. Go out ahead of time and track down a convenient street spot if you need to—just don’t make your guests spend their first moments at your place looking for a spot.
3
Keep fresh fruit, breakfast cereals and other essentials together on the counter for early risers. Give guests a quick kitchen tour the night before so they can get their morning coffee or tea without waiting for you. If you want to set an extra special table, adding a monogrammed mug and a small flower arrangement is lovely and doesn’t take much effort.
2 SET A CASUAL TONE
4 36 stylemg.com - November 2013
PREP YOUR FRONT PORCH This area is the first thing guests see when visiting your home, so make sure it’s well lit, freshly swept and outfitted with clean cushions and fresh plants.
All photos by Brian Kellogg Photography.
Cleaning your home before guests arrive is a must; however, keeping things close to the usual state of things around the house will help put guests at ease. Newspapers on the coffee table and a casual playlist in the background will set the stage for relaxation.
5
STOCK BEDROOMS AND BATHS WITH ESSENTIALS
PROVIDE OLD-SCHOOL ENTERTAINMENT With the oversaturation of high-tech gadgets in our lives these days, it can feel really refreshing to unplug for an afternoon. Play board games or cards, work on a big puzzle, read, chitchat, or go for a walk.
Photos 5 and 6 by Brian Kellogg Photography. Photo 7 © corepics/fotolia.com. Photo 8 © termis1983/fotolia.com. Photo 9 © Rido/fotolia.com.
You don’t need to be outfitted like a four-star hotel, but certain basics should be in place to make your visitor comfortable. Essentials include fresh sheets, pillows and blankets on the bed, window coverings, a working light, bath towels, a wastebasket and a cleared shelf and hanging closet area. Bonus items include a fan, iPod docking station, clock, hairdryer, snacks, mini toiletries (such as razors, aspirin and hairspray), and a surge protector for charging devices.
8 6
ALLOW FOR DOWNTIME It’s all too easy to over-plan activities for holiday guests. Having a few tentative outings or other visitors on the agenda can be helpful, but avoid the urge to fill every last minute. Most guests will really appreciate some blocks of unstructured time to relax, chat, read, nap, or even venture out on their own.
7 GIVE GUESTS A JOB IN THE KITCHEN
When dinnertime rolls around, feel free to have guests pitch in with a few simple tasks in the kitchen. Ask them to set the table, pour the wine, choose the music, prep greens for a salad and soon your visitors will feel right at home.
9
RECONNECT AT THE END OF THE DAY
Even if you and your visitors part ways during the day, it can be nice to regroup and kick back together at the end of the day. Make a ritual of carrying snacks and beverages into the living room or onto the covered porch and sharing stories about your day.•
Kerrie Kelly is an award-winning interior designer, author and multimedia consultant. She has authored two books: ‘Home Décor: A Sunset Design Guide,’ published by Oxmoor House, and the newly released ‘My Interior Design Kit,’ with Pearson Professional and Career Education. To contact her, visit kerriekelly.com or call 916-919-3023. November 2013 - stylemg.com 37
3rd
ANNUAL RECIPES REMEMBERED FROM OUR FAMILY TO YOURS, It’s time again to gather ’round the table with family and friends and recount the memories of celebrations past amidst the sharing of scratch-made food.
This year we keep tradition and give you a gathering of Style readers’ most favorite celebratory recipes.
Apple and Sausage Stuffing Submitted by Debra Linn; recipe from epicurious.com • • • • • • • • • •
2 tbsp. vegetable oil 1 lb. spicy pork bulk sausage 1 cup celery, diced 1 cup onion, diced 1 cup peeled and cored apple, diced 2 garlic cloves, minced 1 tbsp. fresh parsley, chopped 2 tsp. fresh sage, minced 1 bay leaf 8 cups, 1-inch cubes French bread
THANKSGIVING THOUGHT: “I’m thankful that although none of my kids will be home for Thanksgiving, each of them will be spending the day with someone they love.” —Debra Linn
38 stylemg.com - November 2013
with crusts (from 1-pound loaf) 1 cup whole milk 1 cup low-sodium chicken broth 2 tbsp. (1/4 stick) butter, melted 3 large eggs, beaten to blend Heat oil in heavy large skillet over medium heat. Add sausage and sauté u n t i l co o ke d t h ro u g h a n d b row n , breaking into pieces with spoon (about 8 minutes). Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.) Preheat oven to 350 degrees. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth and butter in bowl to blend. Mix into stuffing; season with salt and pepper. Mix in eggs; transfer to prepared dish. • • • •
Bake uncovered until cooked through and brown, about 50 minutes. Yields 8-10 servings.
World’s Best TurkeyBrine
Opposite page: opening photo © hitdelight/fotolia.com, stuffing photo © ilumusphotography/fotolia.com.This page: turkey photo © OlgaNayashkova/fotolia.com, Biscuit photo © BrendaCarson/fotolia.com. Aimee Carroll's family photo by Little Blessings Photography.
Submitted by Aimee Carroll; recipe from foodnetwork.com This turkey brine recipe has become a favorite in my family. A few years ago, my husband roasted a turkey (with this brine recipe) and fried a turkey at the same time. This roasted turkey recipe unanimously won the taste test over the fried turkey! We were all shocked!
Grandma Ethel’s Baking Powder Biscuits Submitted by LeeAnn Dickson • • • • •
4 cups unbleached flour 2 tbsp. baking powder 1 tsp. salt 1-1/2 cups of ice-cold butter 2 cups buttermilk (approximate) Sift and combine the dry ingredients into a bowl and cut in the butter with two knives or pastry blender until butter is completely incorporated into the flour. Slowly add the buttermilk until the dough is just pulling off the sides of the bowl. The mixture should be somewhat dry. Roll out dough onto a lightly floured surface. Knead if needed. The trick to great fluffy biscuits is to handle the dough as little as possible. Pat or roll out dough until it's at a desired height (between 1/2 to 3/4 inches high). Cut into rounds with a biscuit cutter or section into squares with a knife. Bake on a parchment papered cookie sheet at 450 degrees for about 12-15 minutes. Serve hot with lots of butter. Yields about 24 biscuits.
THANKSGIVING THOUGHT: “Our holiday dinners were always special because my beloved Grandma Ethel would come visit for the whole week. Sometimes my dad, who worked on the railroad, had to work on Thanksgiving, so our big meal might be Friday or Saturday; you just never knew when the big bird would pop out of the oven. These were fun and memorable meals. Thanksgiving was not Thursday...it was the day my dad was home.” —LeeAnn Dickson
• 1 (14-16 pound) frozen young turkey FOR THE BRINE: • 1 cup kosher salt • 1/2 cup light brown sugar • 1 gallon vegetable stock • 1 tbsp. black peppercorns • 1-1/2 tsp. allspice berries • 1-1/2 tsp. chopped candied ginger • 1 gallon heavily iced water FOR THE AROMATICS: • 1 red apple, sliced • 1/2 onion, sliced • 1 cinnamon stick • 1 cup water • 4 sprigs rosemary • 6 leaves sage • Canola oil Two to three days before roasting: B e g i n t h aw i n g t h e t u r key i n t h e refrigerator or in a cooler kept at 38 degrees. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you’d like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with
THANKSGIVING THOUGHT: “This year I’m feeling especially grateful for the birth of our healthy baby girl. She has completed our little family and we’re soaking in every moment of her sweetness.” —Aimee Carroll
paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2.5 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. Yields 10-12 servings
November 2013 - stylemg.com 39
Submitted by Desiree Patterson, recipe by Emeril Lagasse • • • • • • • •
1/4 cup kosher salt, plus more for seasoning 1 lb. medium shrimp, peeled and deveine 1/2 lb. bay scallops 2 lemons, juiced 2 limes, juiced 2 oranges, juiced 1 cup peeled, seeded and diced cucumber 1/2 cup finely chopped red onion 2 serrano chiles, seeded and finely chopped • 1 cup seeded and diced tomatoes • 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces • 1 tbsp. roughly chopped fresh cilantro leaves, plus leaves for garnish • 1/4 cup extra-virgin olive oil Your favorite tortilla chips, pita chips or crostini for dipping Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool. Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour. Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt. To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves and eat as dip with chips or bread, or all by itself! THANKSGIVING THOUGHT: "I am thankful for my entire family. Through thick and thin, my love for them grows every day. Just when I think I can't love them any more, I do.” —Desiree Patterson
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Submitted by Kerrie Kelly FOR THE LOBSTER STOCK: • 5 lbs. lobster bodies • 1/2 cup peppercorns • 1 bunch celery, rough chop • 1 yellow onion • 4 bay leaves • 1 tbsp. cayenne pepper • 4 tbsp. paprika • 2 tbsp. salt • 2 gallons water • Juice and whole lemon Toss lobster bodies, celery and onion lightly in olive oil, salt and pepper. Roast in the oven at 400 degrees until vegetables are slightly caramelized. In stockpot, add remaining ingredients. Bring to a boil and then reduce heat to medium low. Simmer for one hour. Reduce stock to 1/2-1 gallon. FOR THE CIOPPINO SAUCE: • 1/4 lb. butter • 1/4 cup olive oil • 1 lb. bacala or salt cod (rinse in water for three days prior) • 3 red onions, julienned • 1 tbsp. garlic THANKSGIVING • 1/2 cup Italian parsley THOUGHT: • 2 tbsp. chili flakes “We are thankful • 3 cups white wine each day for our • 1/4 cup dry oregano loving family, sincere • 1 tbsp. cumin friendships, and that we • 1 tbsp. white pepper get to do what we love • 3 tbsp. tomato paste each and everyday.” • 2 tbsp. celery salt —Kerrie Kelly • 2 #10 cans San Marzano tomatoes with basil Melt down butter, olive oil, bacala or salt cod and chili flakes until completely broken down. Add garlic and onions and sate until translucent. Deglaze with white wine. Add parsley, oregano, cumin, white pepper, tomato paste and celery salt and reduce wine by half. Add San Marzano tomatoes with basil and one gallon of stock. Bring to a boil and then reduce heat to low. Simmer for three hours. Add salt and pepper to taste. Blend until completely smooth, like soup. Sauté your favorite seafood, add sauce and pour yourself a glass of wine! Salute!
Cioppino photo © evgenyb/fotolia.com. Ceviche photo © kowalskis.com. Family photos courtesy of respective family.
Shrimp and Scallop Ceviche
Chef Richard’s Palazzo Giuseppe’s Cioppino (San Luis Obispo, California)
Refried beans photo © simplyscratch.com; potatoes photo © AndreyStarostin/fotolia.com; burritos photo © fitmamarealfood.com. Family photos courtesy of respective family.
*Slow Cooker Refried Beans Recipe from sixsistersstuff.com
Slow Cooker Chili Colorado Beef Burritos Submitted by Rachel Lopez • • • • • •
2 pounds cubed stew meat 1 large can enchilada sauce (at least 19 oz.) 2 beef bouillon cubes Slow Cooker Refried beans* 6-8 burrito-size flour tortillas 2 cups shredded cheese (we used Colby jack, but any kind will work) Spray your slow cooker with non-stick cooking spray. Put beef, bouillon cubes and enchilada sauce into slow cooker; cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for approximately 3-4 hours). When beef is done (it will be very tender and flake off when stirred), turn oven on broil. On an ovenproof plate, lay out a tortilla. Place about 1/2 cup of the meat (drain first using a slotted spoon) and a spoonful or two of beans onto the tortilla. Roll into a burrito. Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover and top with cheese. Broil until cheese is bubbly, about 2-4 minutes. Makes 6-8 burritos (depending on how full you make them).
Homestyle Potatoes Submitted by Josiah Velasquez • • • • •
Potatoes (desired amount) Vegetable or canola oil (whatever your preference) Onion, diced Garlic, minced Red chili flakes
THANKSGIVING THOUGHT: “We are thankful for friends and family who we live close by.” —Haley Titus
• 1 onion, peeled and halved • 3 cups dry pinto beans, rinsed • 1/4-1/2 fresh jalapeño pepper, seeded and chopped • 2 tbsp. minced garlic THANKSGIVING • 3 tsp. salt THOUGHT: • 1-3/4 tsp. fresh ground black “I am thankful for pepper eve r y b l e ss i n g G o d • 1 / 8 t s p . g r o u n d c u m i n has given me. From (optional) my amazing husband • 5 cups water and our five children to • 4 cups chicken broth all the precious friends Place the onion, rinsed beans, and families we have jalapeno, garlic, salt, pepper and the privilege to do life cumin into a slow cooker. Pour in with—it is truly a season the water and chicken broth and of thankfulness.” stir to combine. Cook on high for —Rachel Lopez 8 hours, adding more water as needed. Note: If more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
• Rosemary • Salt and pepper Take the desired amount of potatoes and put them in the microwave for 2 minutes. (You can boil them but it takes considerably longer.) Rotate the spuds and put them back in the microwave for another 2 minutes until medium soft to the touch. Dice to desired size (not too small or they will fall apart). Fry potatoes on medium heat with oil. Mix with diced onion, garlic, black pepper, red chili flakes, rosemary and salt (to taste). Fry for 10-15 minutes or until golden brown.
November 2013 - stylemg.com 41
Submitted by Emily Dallosta
Pumpkin Chocolate Chip Pancakes Submitted by Maria Garcia
Sonora Eggs Submitted by Gena Wiskus • • • • • • • •
12 eggs beaten 1 pint cottage cheese 1 lb. Cheddar cheese 1 lb. pepper jack cheese 4 oz. Ortega diced green chiles 1/2 cup flour 1 heaping tsp. baking powder 1 cube melted butter Mix eggs, cottage cheese, Cheddar cheese, pepper jack cheese and Ortega chiles together and add flour, baking powder and melted butter. Bake at 350 degrees for 35-40 minutes in a 13x9 inch pan. Serve with salsa and sour cream.
THANKSGIVING THOUGHT: “I am thankful for my abundant blessings—my husband, our children, their significant others—and for the joy and love that they share not only with our family but with those people whose lives they touch on a daily basis. I am also thankful for the blessing of good health.” —Gena Wiskus
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These are such a fun, healthy treat, especially if you use dark chocolate chips, for big and little kids alike and have been a hit with our family for the past couple of years! • Pancake mix (preferably the kind where all you add is water) • 1/2 cup canned pumpkin • 1/2 cup chocolate chips P re p a re p a n c a ke s p e r p a c ka g e instructions (following the serving size of 8-10 pancakes). Stir in pumpkin and chocolate chips. Make pancakes on griddle per package instructions. Makes 8-10 pancakes (depending on their size).
THANKSGIVING THOUGHT: “I am always thankful for my healthy family but this year, in particular, I am thankful for second chances we get in life. I have the opportunity, thanks to my hardworking husband, to go back to school and am savoring every moment of learning and soaking up as much knowledge as I can get!”—Maria Garcia
• • • • • • • • • • • • •
1 3/4 cup all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/8 tsp. ground cloves 1/3 cup vegetable oil 1/2 cup brown sugar 1 egg 1 tsp. vanilla extract 3/4 cup pumpkin 1/2 cup milk
FOR THE COATING: • 1 stick unsalted butter, melted • 2/3 cup sugar • 2 tbsp. cinnamon Preheat oven to 350 degrees and spray mini muffin tins with non-stick cooking spray. Combine flour, baking powder, salt and spices in a bowl and whisk until combined. In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes. Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After poppers cool for a few minutes, LIGHTLY coat them in butter (I prefer to brush on the butter) and roll them in the sugar mixture.
THANKSGIVING THOUGHT: “This year I’m thankful to live so close to my family. It’s fun to get together and hang out, and it’s really nice to have parents who are willing to watch their grandson. I love having the extra help and they love doing it!” —Emily Dallosta
Sonora Eggs photo © razmarinka/fotolia.com; pancakes photo courtesy of Maria Garcia; pumpkin poppers photo © matka_Wariatka/fotolia.com. Family photos courtesy of respective family.
Pumpkin Poppers
Harvest Fudge Submitted by Maria Garcia
Pesto photo © Melastmohican/fotolia.com; turkey chili photo © arinahabich/fotolia.com; harvest fudge photo courtesy of Maria Garcia.
• 1 can chocolate frosting • 1-8-10 oz. bag of chocolate chips • 1/2 cup candy corn (any flavor) Melt frosting and chocolate chips in nonstick (if you have it) saucepan over low heat until melted, remove from heat and stir in candy corn. Place aluminum foil on bottom and over sides (for easy removal of fudge once set) of an 8x8 pan and spray with nonstick spray. Pour fudge in pan and smooth out, place in refrigerator and let set for at least 2 hours, then lift out of pan using foil handles and cut into squares and eat!
Pesto Stuffed Shells Easy Turkey Chili Submitted by Breanne Randall • • • • • • • • • •
1 lb. ground turkey meat 2 tbsp. olive oil 2 packets taco seasoning 1 white onion, diced 1 can tomato paste 2 cans diced tomatoes 1 can kidney beans, drained 1 can corn, drained 1 can black beans, drained 3 cups water Cook diced onion in olive oil until translucent, about 3-5 minutes. Add turkey meat and begin browning. Add tomato paste to turkey and onion mixture until thoroughly mixed. Continue cooking until meat is fully browned, about 3 minutes. Add remainder of ingredients, mix until combined, cover and cook on low for 30 minutes.
Submitted by Emily Dallosta • 12-16 jumbo pasta shells • 4 oz. cream cheese, softened • 1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping • 3 tbsp. prepared pesto (homemade or store bought) • 2 cups shredded cooked chicken • 2 cloves garlic, minced • Tomato sauce • Salt and pepper, to taste In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Pour the tomato sauce over the shells, then sprinkle the remaining 1/4 cup of cheese over filled shells. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes, or until shells are bubbling hot and cheese melts. November 2013 - stylemg.com 43
Submitted by Jennifer Resnicke This recipe is for an Italian cookie and is traditionally made for Day of the Dead festivities. In our family we don’t celebrate Day of the Dead, so the cookie for us is something we make around the holidays. The cookies are a little unusual because they kind of hollow out when they’re
baked, and the inside falls to the side and cooks in a flat kind of pool; they end up being crispy and delicious and go perfectly with a cup of coffee. This particular recipe came to me from my dad, who got it from his Aunt Anne DiMaggio. One of the things we love about this recipe is that it came with a note from Aunt Anne saying, “This is Hope Mazza’s recipe and she does not grease the pan! … that is a mistake …” She was definitely right about that one. • 2 tbsp. plus 1 tsp. shortening (can use margarine) • 2 pounds powdered sugar • 4 tsp. baking powder • 5 eggs • 1/2 tsp. cloves • 1/2 tsp. nutmeg
• 1 tsp. cinnamon • 2 tbsp. vanilla extract • 4 cups of flour (not sifted) Mix all ingredients. Roll out pieces of dough on a floured cutting board into logs the width of your thumb. Cut the logs into about 1-inch or 1-1/2 inch long pieces. Leave them overnight to dry on a floured wooden cutting board (yes, it needs to be wooden, a plastic one or a cookie sheet won’t work). They should get dried out. Preheat your oven to 350 degrees. Lightly spray a cookie sheet with Pam. Arrange the pieces with ample space in between (four rows of three should be about right). The cookies will spill out to the side when they cook, so you’ll want the extra space. Cook for 8-10 minutes and leave on a cooling rack.
THANKSGIVING THOUGHT: “This year I’m most thankful for my family. I know it’s a cliché thing to say, but as I get older (and at the ripe old age of 24) I realize that not everyone is so lucky to be best friends with their siblings, parents, grandparents, uncles, aunts and cousins—and I really am. I’m so grateful that my family appreciates my brand of crazy, and that they love me not in spite of it, but because of it.”—Jennifer Resnicke
Chocolate Pecan Pie Submitted by Breanne Randall • 1 Pillsbury pre-made piecrust • 1-1/2 cups pecans • 1 cup semisweet or milk chocolate chips • 4 eggs • 1/2 cup sugar • 1/2 cup light brown sugar • 1/2 cup corn syrup • 1 tsp. vanilla extract • 1 tsp. cinnamon • Pinch of salt Preheat the oven to 375 degrees. Spread the pecans a n d c h o co l a te a l o n g t h e bottom of the pie shell. In a separate bowl, whisk all of the other ingredients together and pour into pie shell. Bake for around 50 minutes, or until the filling sets. Let cool for 30 minutes and serve with vanilla ice cream and caramel sauce. 44 stylemg.com - November 2013
THANKSGIVING THOUGHT: “This year our hearts are full of gratitude for our new baby girl, new beginnings, and a promising future. We really couldn’t ask for more!” —Breanne Randall
Pecan pie photo © jpldesigns/fotolia.com; Bones of the Dead photo © cookiesitalian.com. Family photos courtesy of respective family.
Bones of the Dead
Macaroons
Harriet’s Last Minute Peach Crisp
Macaroons photo courtesy of Jessica DeLacy; peach crisp photo © laperla_777/fotolia.com. Family photos courtesy of respective family.
Submitted by Jessica DeLacy FOR THE SHELLS: • 4 egg whites, separated when cold, then “aged” for 24 hours (covered), to room temperature • 1/4 tsp. cream of tartar • 1/4 cup superfine granulated sugar • 1 tsp. vanilla extract • 2 cups powdered sugar (Don’t use organic! Doesn’t come out right.) • 1 cup almond meal (can be found at Whole Foods or Trader Joe’s, in the baking section. Can also be replaced with hazelnut flour.) • Food coloring, if desired. (Gel, if you can find it, works best.) Preheat oven to 350 degrees. Line an aluminum or otherwise light-colored baking sheet with silpat. Sift together the almond meal and powdered sugar. There may be some small pieces of almond left in the sieve when you are done—add these to the sifted mixture. Sifting is optional, but gives the shells a smoother texture. Whisk the egg whites and cream of tartar on medium until soft peaks form. Slowly add the granulated sugar, and whisk on medium high until stiff peaks start to form. Add the vanilla extract and food coloring, and then continue to beat until stiff peaks form. Fold in the powdered sugar/almond mixture carefully, as to not deflate the meringue. Add the mixture into a pastry bag with a #11 or #12 type round tip. To pipe it onto the silpat, hold the bag over the silpat so that the nozzle is about a centimeter above the silpat, and squeeze so that the batter comes out of the pastry bag nozzle and spreads itself out until it’s about the
THANKSGIVING THOUGHT: “We are so incredibly thankful for our family and our time spent together to love and laugh!” —DeLacy Family
Submitted by Wendy Sipple
size of a half dollar. Space them about an inch apart on the silpat; they don’t bake well if they are crowded. Once an entire sheet is piped, take the entire cookie sheet and whack it on the counter a few times to get the air bubbles out. Let the shells rest for about 45 minutes. Bake the cookies for 14-16 minutes, or until the feet look mostly dried but the tops aren’t golden. Let them completely cool before moving them off the sheet. To get off the silpat, gently peel the silpat out from underneath them. The bottoms should be flat, and they should peel off easily. FOR THE FILLING: Any basic ganache can be used to fill the shells, and really, this is where most of your flavor is coming from. The most basic recipe is for vanilla shells with a chocolate ganache, but some people opt to fill them with jam or lemon curd. My personal favorite is this whipped white chocolate ganache. • 1/2 cup of heavy cream • 1/2 cup of white chocolate chips Heat the heavy cream in a small saucepan over medium heat. In a heatsafe bowl, add the chocolate chips. Once the cream is simmering, pour it over the chips and whisk until the chocolate is fully melted and incorporated. Refrigerate until quite cold (best to do this about the time you separate your eggs), and then whisk until the ganache takes on a “whipped” look. Pipe (or use a knife to spread) onto half of the shells, and then complete the cookie!
When I was a little girl we’d go to visit my grandmother and I always knew we would get to enjoy her delicious cooking, especially her desserts. I was always a big fan of her “crisps” (she had a few)—. here’s her recipe for her peach crisp. • 4-5 peeled, sliced fresh peaches 1 tbsp. lemon juice • 1/2 cup sugar • 1/2 cup graham cracker crumbs • 1/2 cup slivered almonds • 1 tsp. cinnamon • 2 tbsp. butter Preheat oven to 350 degrees. Spread peaches in a 9-inch pie pan. Drizzle with lemon juice. Mix sugar, graham cracker crumbs, almonds and cinnamon, then sprinkle over peaches. Dot with butter. Bake 30 minutes.
THANKSGIVING THOUGHT: I’m most thankful for healthy and happy friends and family—and a daily dose of laughter. Nothing feels better than a great big belly laugh, each and every day. —Wendy Sipple Harriet, circa 1942
November 2013 - stylemg.com 45
swag Rawlings Edge Soft Junior Composite Football, $19.99 at Big 5 Sporting Goods, 1909 Douglas Boulevard, Roseville. 916-773-4773, big5sportinggoods.com. Sfizio Fur Collar, $125 at Rima Boutique, 5520 Douglas Boulevard, Suite 120, Granite Bay. 916-797-7462, rimaboutique.com.
brownie points by Jazmin White
“Rio” Hip Belt, $69 at Athleta, 1151 Galleria Boulevard, Suite 160, Roseville. 916-772-2555, athleta.com.
Yomega Kendama Pro, $19.99 at Learning Express, 2030 Douglas Boulevard, Suite 25, Roseville. 916783-6310, learningexpress.com.
Braided Cuff, $12, and Faux Snakeskin Clutch, $29, at Bellissima Boutique, 1240 Sunset Boulevard, Rocklin. 916-741-7602, facebook.com/bellissimarocklin.
JW Crackle Heads Canvas Monkey, $9.99 at Ben’s Bark Ave. Bistro, 701 Pleasant Grove Boulevard, Roseville. 916-797-3647, bensbistro.com.
Acid Blondie Cigars by Drew Estate, $5.75 each at Tobacco Republic, 3589 Taylor Road, Suite 3, Loomis. 916-6522010, trcigar.com.
46 stylemg.com - November 2013
I.C.O.N. India Shampoo, $26 (8 oz.), I.C.O.N. India Conditioner $25.50 (8 oz.), I.C.O.N. Healing Spray, $32 (8.5 oz.), and I.C.O.N. India Curl Cream, $26 (5.1 oz.), at Planet Beauty, 731 Pleasant Grove Boulevard, Suite 165, Roseville. 916-780-5000, planetbeauty.com.
Rima Boutique, Nevaeh Salon, Ben’s Bark Ave. Bistro, and Bellisima Boutique photos by Justin Buettner; all others courtesy of their respective companies.
Streets Ahead Tri Color Buckle Belt, $129 at Nevaeh Salon, Boutique, and Spa, 9205 Sierra College Boulevard, Suite 160, Roseville. 916-786-5888, nevaeh.com.
205 LANGUAGES
ONE MESSAGE makepeaceuniversal.com Cool T-Shirts For Men & Women
dine
S
ushi buffets can make many diners skeptical; after all, if there’s one type of food that should be fresh, it’s fish. Raku Sushi is all you can eat (AYCE), but instead of their rolls sitting under bright buffet lights for hours, all items are made to order.
The 49ers roll, which marries shrimp tempura, avocado, thinly sliced lemon and salmon together in holy matrimony, was a taste-bud touchdown. In fact, the entire stigma of buffets is absent here: It feels more like a sit-down restaurant than a pay one price, shovelas-much-food-as-you-can establishment where quantity trumps quality. The dinner menu ($19.95) offers more variety than lunch ($12.95), but both will fill your belly to the brim. A recent bout of extreme hunger led my plus one and I through Raku’s doors for dinner, where we were quickly seated and brought water on the rocks. First impressions were impressive: clean, modern décor and a well-lit, open dining room with two large flat-screen TVs. The AYCE concept can be slightly overwhelming at first (really, we can order everything on the menu and still pay one price?), but as the saying goes, “Slow but steady wins the race.” First, we shared an order of gyoza and mixed tempura and made a quick trip to the salad bar in the restaurant’s rear, where we found edamame, seaweed salad, kimchi cucumbers and other herbivore delights. After consuming a hefty amount of rolls (most come with four to five pieces) and maki (hand rolls; only available at dinnertime), my confidant and I both agreed that the 49ers roll, which marries shrimp tempura, avocado, thinly sliced lemon and salmon together in holy matrimony, was a taste-bud touchdown. The Howie roll’s crispy, sauce-laden exterior and cream cheese, spicy tuna-filled interior was also a palate pleaser and would be a wise choice for “newshies,” sushi-eating rookies. Preferring my sushi in the raw, I ordered my fair share of nigiri. The sake’s (salmon) rich, buttery taste was especially toothsome. I would return to Raku and solely order this. 48 stylemg.com - November 2013
Raku Sushi A Swimming Success by Megan Wiskus Photography by Dante Fontana
49ers Roll
Full, but feeling piggy (hey, we wanted to get our money’s worth), it was time for dessert: donuts and fried ice cream. Suddenly the whole “eyes are bigger than your stomach” idiom made perfect sense. Although not a lot of pomp and circumstance in their rolls or service, Raku’s concept and value are a swimming success—(quoting Arnold) “I’ll be back.”
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Raku Sushi, 6726 Stanford Ranch Road, Suite 7, Roseville, 916-786-2800, rakurestaurant.com.
Howie Roll
Donuts and Fried Ice Cream
Nigiri
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SACRAMENTO • 5270 Auburn Blvd, Sacramento, CA 95841 • 916.484.0333 Copenhagen Plaza ROSEVILLE • 1198 Roseville Parkway #120, Roseville, CA 95678 • 916.742.7900 Fountains at Roseville, next to New Balance & Aveda Salon www.furnitalia.com www.natuzzisacramento.com
restaurantguide Featuring restaurants and eateries in Granite Bay, Roseville, Rocklin and beyond. ** = MAGAZINE DISTRIBUTION POINT
THAI
Khun Suda Thai Cuisine 1825 Douglas Blvd. | 916-782-2745
GRANTIE BAY & ROSEVILLE AMERICAN/CAFÉ/BAKERY/DELI Back Forty Texas BBQ 1201 Orlando Ave. | 916-721-7427 Bar 101 101 Main Street | 916-774-0505
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
Bobo Café 1821 Douglas Blvd. | 916-784-6931
Wasabi Asia Bistro & Sushi Bar ** 1470 Eureka Rd., Ste. 170 | 916-797-8887 Hours: Lunch: M-Sat: 11 a.m. - 2:30 p.m.; Dinner: M-Th: 5 p.m. - 9 p.m., F-Sat: 5 p.m. - 10 p.m.; Sun: 5 p.m. - 9 p.m. Credit Cards Accepted: V, M, A Irasshaimase! Roseville finally has a real Japanese Fusion restaurant; Sushi, Sashimi, Rolls and the region’s best Asian specialties. Wasabi has the largest sushi-roll selection than any other in the region. If you don’t see it on the menu, ask the sushi chef; they will create something special for you. If you like Japanese cuisine, you will love Wasabi! SEE OUR AD ON PAGE 31
New Thai Kitchen 1485 Eureka Rd. | 916-781-3222 SEE OUR AD ON PAGE 54
The CheeseSteak Grille 8300 Sierra College Blvd. 916-788-2003
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 9
A Dash of Panache 217 Vernon St. | 916-788-4386
Granite Bay Chinese Restaurant 6875 Douglas Blvd. | 916-789-9828
Ginger’s Restaurant ** 1410 E. Roseville Pkwy. | 916-781-0110 SEE OUR AD ON PAGE 59
Mongolian Bliss 8680 Sierra College Blvd. 916-789-2547
Cabos Restaurant ** 8570 Auburn-Folsom Rd. 916-797-1996 6504 Lonetree Blvd. | 916-784-2260
The Habit Burger Grill 4060 Douglas Blvd. | 916-791-6790 933 Pleasant Grove Blvd. | 916-791-5292
Rose Garden Chinese Restaurant 1079 Sunrise Ave. | 916-781-3823
Carmelita’s 204 Riverside Ave. | 916-783-0411
Roseville Gourmet 107A S. Harding Blvd. | 916-784-8008
Costa Vida 1475 Eureka Rd. | 916-773-9283
Tsing Tao Chinese Restaurant 8675 Auburn-Folsom Rd. 916-791-7990
Dos Coyotes Border Café ** 2030 Douglas Blvd. | 916-772-0775
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 Bunz & Company 311 Judah St. | 916-786-6655 SEE OUR AD ON PAGE 55
Hawks 5530 Douglas Blvd. | 916-791-6200 Jacks Urban Eats ** 8620 Sierra College Blvd. | 916-791-5225 1005 Galleria Blvd. La Bou ** 4110 Douglas Blvd. | 916-791-2142 1730 Santa Clara Dr. | 916-783-4387 Lollicup Coffee & Tea ** 1253 Pleasant Grove. | 916-787-5335 Pacific Street Cafe ** 301 Lincoln St. | 916-782-5673 Panera Bread 916 Pleasant Grove Blvd. | 916-771-3131 1850 Douglas Blvd. | 916-780-0505 Paul Martin’s American Grill 1455 Eureka Rd. | 916-783-3600 Open daily for lunch and dinner Credit Cards accepted: V, M, A Paul Martin’s sources the best allnatural 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.paulmartinsamericangrill.com. SEE OUR AD ON PAGE 7 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
Wonderful III Too 5015 Foothills Blvd. | 916-783-2288 Wong’s Garden Chinese Cuisine 201F Harding Blvd. | 916-782-0644
Bernardo’s 8781 Auburn-Folsom Rd. | 916-791-2940
El Pollo de Oro 8657 Auburn-Folsom Rd. | 916-791-5858 El Sombrero Taqueria 4060 Douglas Blvd. | 916-772-7770
Thai Basil Restaurant 1613 Douglas Blvd. | 916-782-8424
RESTAURANTS AND EATERIES IN ROCKLIN AMERICAN/CAFE/BAKERY/DELI Beach Hut Deli 6848 Five Star Blvd. | 916-781-7873 Granite Rock Grill ** 5140 Pacific St. | 916- 625-9252 Kona Coffee ** 6843 Lonetree Blvd. | 916-773-9800 La Bou 6801 Five Star Blvd. | 916-315-0351 Venita Rhea’s 4415 Granite Dr. | 916- 624-2697
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
FRENCH
Eva’s Mexican Restaurant 242 Vernon St. | 916-783-9992 Jimboy’s Tacos 1000 Sunrise Ave. | 916-788-0222 1821 Douglas Blvd. | 916-783-3907
JAPANESE
GREEK
Los Cabos Grill ** 7451 Foothills Blvd. | 916-784-3505
Izumi Japanese Restaurant 6840 Five Star Blvd. | 916-630-1638
Mas Mexican Restaurant 1563 Eureka Rd. | 916-773-3778
Kokyo Teppan Yaka & Sushi Bar 6040 Stanford Ranch Rd. 916-787-9893
La Provence Restaurant & Terrace 110 Diamond Creek Pl. | 916-789-2002 Daphne’s Greek Café 8680 Sierra College Blvd. | 916-783-3565 10357 Fairway Dr. | 916-772-3997
INDIAN/MIDDLE EASTERN
Bombay Bistro 1813 Douglas Blvd. | 916-772-5551 Bubba Kababa 8405 Sierra College Blvd. 916-771-5252 Mehfil Indian Restaurant 1605 Douglas Blvd. | 916-791-1199 Tandoori Night 1420 East Roseville Pkwy 916-780-8200
ITALIAN
Plaza Jalisco 300 N Sunrise Ave. | 916-787-4050 Roseville Tortilla Factory ** 313 Riverside Ave. | 916-783-3311
PIZZA
Chicago Fire Pizza 500 N. Sunrise Ave. | 916-771-2020 Cool River Pizza ** 1805 Cirby Way | 916-786-9000
Ichiban Sushi 4817 Granite Dr. | 916-630-0889
Tokyo Dori Sushi & Grill 5050 Rocklin Rd. | 916-624-2841
MEXICAN
Cabos 6504 Lonetree Blvd. | 916-784-2260 Cha Cha’s Cocina Mexicana 6130 Stanford Ranch Rd. 916-782-8787 Don Panchos 4563 Pacific St. | 916- 632-0709
Buca di Beppo 1212 Galleria Boulevard | 916-771-9463
John’s Incredible Pizza 384 N. Sunrise Blvd. | 916-772-1111
Dominick’s Italian Market, Deli & Restaurant ** 8621 Auburn-Folsom Rd. 916-786-3355
Pete’s Restaurant & Brewhouse 5540 Douglas Blvd. | 916-797-4992
Rudy’s Gourmet Mexican Cuisine ** 6011 Stanford Ranch Rd. 916-435-4050
Rosati’s Pizza 5140 Foothills Blvd. | 916-797-7492
Sabores Mexican Cuisine 10341 Fairway Dr. | 916-786-2262
Haruka Sushi Bar 8685 Auburn-Folsom Rd. | 916-771-9988
Z Pizza ** 3984 Douglas Blvd. | 916-786-9797
PIZZA
Blue Nami Sushi 1465 Eureka Rd. | 916-787-1177
SEAFOOD
JAPANESE
Mikuni Japanese Restaurant 1565 Eureka Rd. | 916-797-2112
Asian Blossom Chinese & Vietnamese 1220 Roseville Pkwy. | 916-787-1223
Mikuni Kaizen Fountains Roseville | 916-780-2119
Asian Seafood Buffet 9050 Fairway Dr. | 916-784-7628
Sky Sushi 7456 Foothills Blvd. | 916-786-8228
50 stylemg.com - November 2013
MEXICAN
Ruen Thai 1470 Eureka Rd. | 916-774-1499
Fins Market & Grill 8680 Sierra College Blvd. 916-783-5200 McCormick & Schmick’s 1194 Roseville Pkwy. | 916-960-4875
STEAKHOUSES
Claim Jumpers 250 Harding Blvd. | 916-788-1705
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
For more restaurant listings in the Granite Bay, Roseville, Rocklin and surrounding areas, visit our website at: stylemg.com and click on our extensive restaurant guide.
taste
dinner date Food and Wine for the Season
From Sunday Dinners: Food, Family, and Faith From Our Favorite Pastors by Diane Cowen (Andrews McMeel Publishing, 2013, $24.99) This luscious dish isn’t necessarily a regular menu item for this health-conscious family, but when they’ve just got to have some old-fashioned comfort food, Kirbyjon Caldwell hits the kitchen to make this special recipe the way his mother made it. • • • • • • •
8 ounces large elbow macaroni Olive oil 1/2 cup (1 stick) butter 1/4 cup chopped fresh chives 1 (12-ounce) can evaporated milk 1 tsp. salt 16 oz. shredded mild Cheddar cheese
Preheat the oven to 350 degrees. Grease a 3-quart baking dish. Bring a large pot of water to a boil. Add the macaroni and a sprinkle of olive oil. Cook until al dente. Drain and set aside.
52 stylemg.com - November 2013
Melt the butter in a medium-size saucepan. Add the chives, evaporated milk, and salt, and stir well. Place half of the macaroni in the prepared baking dish. Cover with half of the cheese. Layer with the remaining macaroni and top with the remaining cheese. Pour the milk mixture over the top. Bake for 20 minutes, or until the milk mixture is absorbed. Turn on the broiler for 1 to 2 minutes to brown the top of the cheese. Serves 12
NAPA CELLARS 2012 CHARDONNAY As most people know, Rombauer makes one of the most popular Chardonnays on the market. Napa Cellars may not be as big and mouth filling as Rombauer, but it’s like a “mini Rombauer” for one third of the price! The actual winery was even started by the Frank and Rombauer families. Napa Cellars 2012 Chardonnay is very rich and toasty with great aromas of apple, tropical pineapple and lush pears. On the palate is ripe fruit and sweet oak with a nice mouth feel; you can almost taste crème brûlée in the glass. The wine’s fruit is hand-selected from vineyards in prime locations around Napa Valley; a portion of the juice is cold fermented in stainless steel tanks, and the remaining is barrel fermented and aged for six months before being put through malolactic fermentation. With more than 16,000 cases made every year, this wine should be fairly easy to find. For a Napa appellation Chardonnay and at approximately $15 retail, it’s an incredible deal, and is big enough to stand up to this month’s Old-Fashioned Macaroni & Cheese. —Richard Righton Owner, 36 Handles and Relish Burger Bar
•
Recipe and cookbook photo by Michael Paulsen, courtesy of Andrews McMeel Publishing. Wine bottle photo courtesy of Trinchero Family Estates.
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Roseville’s favorite sports bar & grill!
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The holidays take their toll on every body. Elevate the season with a gift card for a custom massage or facial, membership, or therapeutic products.
Buy 3 gift cards & get Buy a 90 Minute massage $74.99 & receive a
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Folsom Palladio 916.932.0399
230 Palladio Parkway #1229 Folsom, CA 95630
Davis Market Place 530.601.5499 1411 W. Covell Boulevard #101 Davis, CA 95616
Introductory offer. Offer only valid in Folsom, Roseville and Davis Locations. 11/4/13 through 1/3/14. Not valid online. Gift Cards may be used to purchase any * service or product, do not expire, must be presented at time of service, are not refundable, non-redeemable for cash. Massage Heights is not responsible for lost or stolen cards. Introductory rate valid for Members and first-time Guests only. Additional local taxes and fees may apply. See Retreat for details. Each Massage Heights Retreat is independently owned and operated. Franchise opportunities available. Š2013 Massage Heights, LLC.
massageheights.com
introducing
TRIXIE BOUTIQUE 6835 Lonetree Boulevard, Suite 103 Rocklin, 916-899-6060 facebook.com/trixiebtq
Robin Taylor
Do you know that our editorial is not paid for, nor can it be purchased? In fact, our Introducing and Dine reviews are not paid advertisements. If you’d like your business profiled, please email Megan Wiskus at megan@stylemg. com. Once we determine when your business will be featured, we will contact you to schedule a time to come out and take a photograph. Thank you!
64 stylemg.com - November 2013
Describe your business. Did you find it, or did it find you? Trixie Boutique is an upscale women’s consignment boutique. We carry new clothes— “salesman’s samples”—from lines such as Darling USA, Nic + Zoë, Not Your Daughters’ Jeans, MOON, and Neesha, as well as designer clothes from high-end boutiques in San Francisco. We want our customers to feel as though they get Fifth Avenue treatment at an affordable price. I’m a shopaholic and enjoy building relationships with my customers—therefore, I found my dream! How are you involved with both the community and your customer? We donate our merchandise to the charity WEAVE—helping others is the best gift! Why is your staff the best in the business? Because the staff is my family! Where do you go when the going gets tough? The beach—it cures everything. What’s your biggest job perk? Being my own boss. Where do you and your family go locally to have fun? We take our two dogs, Maggie and Jesse, up to Downieville to camp and mountain bike. (OK, only Dwayne does the mountain biking!) What’s your favorite childhood memory? Summers spent at the Jersey Shore. If you could meet someone living or dead, who would it be and why? Grace Kelly. Who wouldn’t love to go from being born in Philadelphia, PA, spending summers at the Jersey Shore, to becoming a famous actress and being Princess Grace of Monaco? And still stay a meek and classy woman! What’s your favorite local event that you go to? The 9/11 5K “Run to Remember” event held at the Capitol. I run in memory of the two people I lost over the past year, as well as the people who lost their lives on 9/11. And finally, customer service is…? Everything!
Photos by Dante Fontana.
Describe your business. Did you find it, or did it find you? As a certified animal massage therapist, I give therapeutic massages in the comfort of your animal’s home. I bring my knowledge and intuitive touch to your animal companion—easing their tension, discomfort and soreness, as well as generating the flow of blood, oxygen and energy throughout their whole body. Massage therapy is a noninvasive method of soft-tissue manipulation, in conjunction with deep-muscle toning or loosening. For those who believe their pets aren’t just animals—but an integral part of the family—it’s a holistic and viable approach to aiding in a healthy and happy lifestyle. Through my love of animals and my strong desire to work with them as my career, I’d say we found each other. How are you involved with both the community and your customer? I have been a foster parent for cats and kittens many times, helping them get ready for their “forever” family. I donate my time, services and sometimes money to several animal Ayriel Storm, C.A.M.T. charities. What’s more, I stay in touch with my clients and check on their pets’ progress. Who is your role model in business or in life, and why? HAPPY TAILS PET My sister, Laura Galvan, because she is beyond kind, always helps others, gives her time MASSAGE freely, opens her heart to the world and is extremely patient. Also, my friend Stephanie OwCitrus Heights ens—she teaches me how to overcome my fears and to never give up. She stays positive, 916-889-2177 finds the best in me and points it out to me. happytailspetmassage.com Where do you go when the going gets tough? To my freezer for ice cream or, sometimes, I’ll meditate. If the ocean were closer, I’d go there for sure. And finally, customer service is…? Serving every one of my clients to their satisfaction and surpassing their expectations; being honest, compassionate and respectful; also, putting them first, showing I care and truly want to see them happy. I’m a customer, too—that’s how I want to be treated, right?
• We welcome new patients • Offer sedation, anxiety control and hospital dentistry • Well-baby exams for infants under two • School screenings for new students Our doctors and staff pride themselves on being a small practice, taking time and care with each parent and child. We love to help shy, frightened children replace their fears with confidence and their frowns with smiles.
Conveniently Located in Central Roseville (Near i-80)
Sydney J. Moore, DDS • K.Ann Moore, DDS • Jack L. Moore, DDS 700 Sunrise Avenue, Suite C, Roseville
(916) 782-1209 www.MoorePediatricDentistry.com
Thank You.
At this time of the year, we would like to take the opportunity to express our appreciation and gratitude to our clients that have put their trust and confidence in us in helping them refinance and purchase their homes, allowing us to help make the American dream of homeownership come true. Wishing you and your loved ones a wonderful Thanksgiving and much happiness in your home.
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tom’stake
gobble up! Wild Turkeys Take Over by Tom Mailey
66 stylemg.com - November 2013
thing that looks like it was too close to the barbecue when the gas finally ignited. Although there’s some evidence that turkeys may have lived here prehistorically, the birds we know today are not native. They come from wild flocks imported from Texas and released in California over a 40-year period (starting in 1959). They’ve adapted well; Gardner estimates there are now over a quarter million statewide. And they’re not just thriving here. A 2010 USA Today article chronicled the resurgence of wild turkeys throughout America, which is amazing given that by the year 1900, hunting had wiped them out in 17 of their 36 native states. “Turkeys are smart at being turkeys,” Gardner says. “They’ve evolved to survive and reproduce and they’ve been wildly successful at it.” He says a momma turkey can lay between 10-18 eggs at a time. Maybe it’s the male turkey’s snood—the fleshy protuberance that hangs from the forehead over their bill. The ladies love a snazzy snood. Benjamin Franklin favored the wild turkey over the bald eagle as the national
bird. The bald eagle, he said , was “Too lazy to fish” and, “a rank coward.” But the wild turkey “is a bird of courage [that] would not hesitate to attack a grenadier of the British guards”…or get a police officer in trouble: A Tennessee cop was suspended recently after firing his gun into the air to scare a particularly brazen turkey off the hood of his patrol car, where it was taking a poop. Gardner says if we want to try and reduce the birds from roaming, don’t actively feed them. It’s one of the things drawing them to neighborhoods in the first place. Then they look around, realize their predator threat has gone from bobcats to house cats, and decide it’d be a nice place to raise a family. As for deliberate feeding, “You’ve got someone who hates them,” Gardner notes, “living right next door to someone who doesn’t.” For that reason alone, he believes turkeys are here to stay. But don’t you get the feeling the turkeys already knew that?
•
Catch Tom on the Pat and Tom Morning Show on New Country 105.1 and follow him on Twitter @kncitom.
VISIT STYLEMG.COM FOR MORE TOM’S TAKES.
Illustration by David Norby.
I
f ever there was a creature with an overinflated sense of self, it’s the turkey. And I’m not talking about the kind we’re most familiar with this month—the white, factory-farm birds that actually are overinflated, with artificially enhanced breasts that wouldn’t look out of place on a real housewife of Orange County. No, I’m talking about wild turkeys—the kind strutting among us. From Rocklin to Rio Linda you’ve probably seen them, swaggering confidently through neighborhoods, remarkably at ease among well-kept courts and asphalt avenues. Ever make eye contact with one? They look back at you like you’re the one with the problem. Their brain may only be the size of a walnut but they seem fully aware that no hunter would dare draw a bead as they peck through lawns. Scott Gardner, with the California Department of Fish and Game, has been studying the birds for years, and you can hear the bemused awe in his voice when he, umm, talks turkey. “They are among the most people-tolerant of all animals,” he says. “[In the true wild], they can be one of, if not the hardest, animals to hunt because their hearing and eyesight are so keen.” But safely within our residential corridors, they have few worries. “That doesn’t mean they’re not still wild,” says Gardner. “They might appear to have lost their fear of you, but they haven’t.” Instead, they’ve simply learned the guy in a tie pulling into his driveway probably isn’t going to pull out a shotgun and blast them. Nor does it appear many residents desire to do them harm. Despite their penchant for digging up gardens and obstructing traffic (I once saw a flock block Foothills Boulevard as they casually pecked their way across the street like one of them had lost a contact lens), Roseville’s Open Space Division Superintendent, Bruce Castelluci, recalls that in eight years, he’s only received one complaint. Maybe it’s just hard to hate some-
916-365-9563 www.makeasmile.com
ROCKLIN / ROSEVILLE 6000 Fairway Drive #8
AUBURN
500 Auburn Folsom Rd #330
FOLSOM
2190 E. Bidwell Street
Happy Turkey Day!
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