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FIRE EARTH AIR WATER

Leo (Jul 22-Aug 23)

The pioneer in you is getting ignited by this New Moon. If you were born prior to August 18, the activation may occur more fully behind the scenes than if you were born on or after this date. Either way, you will feel inspired to both learn and share new perspectives. Yet feeling as confident as you would like will require some extra effort.

Virgo (Aug 23-Sep 22)

A busy time behind the scenes both continues and increases. Although your focus will be directed to your public and professional life, the actual work will likely be from your office, den, basement, or garage… Your power potential is steadily rising, and you are determined to harness it as fully as you can. This is probably requiring a multi-task approach, so trust that.

Libra (Sep 22-Oct 22)

Who are your friends and who are not. This will emerge as an important question over the coming weeks. It may include asking if you are a good friend to yourself and what this means. And it will be directed to others, as well. Sometimes, we be-friend people indirectly, like celebrities and public figures.

Scorpio (Oct 22-Nov 21)

A window of opportunity to be seen and heard and to get the respect, attention, and recognition that you feel you deserve and/or have earned is fast approaching. This can prove to be a big go-ahead time when you can advance your position measurably. If this is your goal, you may have to make extra efforts to concentrate your focus.

Sagittarius (Nov 21-Dec 21)

This grand trine in fire could prove extra opportune for you. It will activate both a playful drive and a spirit of adventure. At worst, you could get overly enthusiastic and come on too strong and overdo it. So, you may have to reel in your ego a bit. It all comes down to the consequences of doing so and only you can discern that. Temperance! Michael O’Connor, Life Coach Astrologer SunStarAstrology.com

Capricorn (Dec 21-Jan 19)

Some dives are deeper than others and this stands to be one of them. So, while others are experiencing ego-inflation issues, you may have to undergo a process of ego-purge. In other words, circumstances may push you to do what you would rather not.

Aquarius (Jan 19-Feb 19)

This cycle will have a powerful impact on your relationships. There are good indications that things will flow your way. In addition to increased interaction with others, it will also activate rich creative exchanges. You will be happy to enter into cooperatives now as opposed to going it alone.

Pisces (Feb 19-Mar 20)

This cycles is suited for both work and play. However you interpret it, the focus now is to ‘bring it home’. This will include some measure of critical thinking woven in with the creative focus. Great works can be realized under such conditions.

Aries (Mar 21-Apr 20)

These are dramatic times and you are probably making a concerted effort to keep it together on more practical fronts. You are in the mood for fun, play, and games and, quite possibly, romance too. Yet, home is where your heart is these days and you are happy to huddle in rather than venture afar. Focus to create beautiful moments.

Taurus (Apr 20-May 21)

You are in a creative, passionate mood. You are eager to advance your position somehow. This may have as much to do with integrating new perspectives and philosophies. Above all, you want to feel secure and this extends directly to your family. Break through existing beliefs and priorities.

Gemini (May 21-Jun 21)

Some cycles are more creative than others and this is likely to be one of them. Your focus will be deep and precise, and you won’t be so given to flights of fancy and inspiration alone. So, give yourself space and time to produce something marvelous.

Cancer (Jun 21-Jul 22)

The time has come to establish a more solid base. Yet, to do so you may have to clear the clutter. Will this clutter be material, physical, mental, emotional or perhaps a bit of all of the above? The time is ripe to take new leads and strides, and this includes getting to the bottom of things. Trust but verify and demonstrate that you truly are able to think critically.

THE

lineup

live music | shows | nightlife festivals entertainment

hat makes a good song is a very subjective question,” says Stateline, “W Nev., songwriter Darren Senn, “But to me, if it’s relatable and hits you in the abdomen, then you done good.”

Senn grew up on the classic country his family played at home, songs by windswept, unsentimental wanderers like Willie Nelson, Merle Haggard and Waylon Jennings. He spent those summers in West Eugene, Ore., with his cousin, Chad, roaming the countryside on BMX bikes to buy candy, meet girls and swim in the Willamette River.  ese fond memories inspired the lead single for his upcoming album, a downhearted and tender ballad called “Gone are the Days.”

“It was just young summer days, so fun and innocent and carefree,” says Senn. “ ere aren’t many guarantees in life, but it will never be the same as when you were a kid. It’s just di erent when you’re an adult. I’m lucky I had that childhood.”  at’s not to say that everything was always so simple. Senn’s father was a bluecollar alcoholic, Vietnam veteran and mechanic who passed away when he was still a teen. He wrote the haunting song “Dirty Wrench” o his 2018 album “Detrimental Tendencies” in remembrance. Like many of his compositions, it evokes the real-life struggle of the common man in stark, plain and sober terms reminiscent of Bruce Springsteen’s acoustic landmark “Nebraska.”

“What really touches me is Townes Van Zandt, John Prine and Todd Snider,” says Senn. “ ose guys write the way I like.  eir work is very emotive and deep. Stu that makes you laugh and cry in that same song.  at’s magic to me.  ose songs are as good as it gets about the human condition.”

live

AUGUST 19 | WEDNESDAY

Live Music

Heavenly Village, South Lake Tahoe, 12-9 p.m.

AUGUST 20 | THURSDAY

Live Music

Heavenly Village, South Lake Tahoe, 12-9 p.m.

Mike & Rhys

Alibi Ale Works - Truckee Public House, Truckee, 5-7 p.m.

Broadway Live

South Lake Brewing Company, South Lake Tahoe, 6 p.m.

AUGUST 21 | FRIDAY

Live Music

Heavenly Village, South Lake Tahoe, 12-9 p.m.

Rustler’s Moon

Gar Woods Lake Tahoe, Carnelian Bay, 8 p.m.

AUGUST 22 | SATURDAY

Darren Senn

SOUTH SHORE SONGSMITH

STORY BY SEAN M cALINDIN

“They always say write for yourself and not for other people, but I want to write something that’s pleasing to hear. I want it to be relatable. The sadder stuff not everybody digs, but that’s what I really enjoy writing most.” –Darren Senn

Another new piece, “Winnemucca,” tells the story of two high-school football stars who meet up at a high-desert bar years beyond their glory days. With only a guitar, a harmonica and a weathered voice, Senn penetrates deeply into the heart of humanity as he compares himself to the vacancy sign on a passing I-80 motel. On meeting, the good times and strong drinks  ow easily until his friend leaves with a prostitute and he gambles all his money away.  e narrator is left in his cold pickup truck, haplessly drunk and alone again.

“If I want to write seriously, it usually goes dark,” says Senn. “It makes for good song content. It’s universal.”

Senn moved to South Lake Tahoe in 1996 where he worked as poker dealer at Harveys Lake Tahoe Hotel & Casino until gaming shut down in March. He didn’t learn to play the guitar until he was 27 years old.

“Once a friend taught me a couple chords, I didn’t put it down,” he says. “I basically locked myself in my condo and learned how to play. I was into Neil Young, Bob Dylan and Gordon Lightfoot.  at’s the  rst time I remember music becoming a part of me.”

He played in  e Rusty Strings and befriended Tahoma Americana group Dead Winter Carpenters who have been known to cover his work, all the while developing a reputation as one of the most poignant folk songwriters in the Tahoe Sierra.

“ ey always say write for yourself and not for other people, but I want to write something that’s pleasing to hear,” says Senn. “I want it to be relatable.  e sadder stu not everybody digs, but that’s what I really enjoy writing most. It makes me happy. It’s healing. It’s therapeutic.  at’s what funny about it. You have to put the universal emotion in your words with your own personal spin on it.  erefore, you’re satisfying yourself and you’re also appealing to other people. It’s all about connection.”

Lately, out of work and another day older, Senn’s been thinking a lot about the past

AUGUST 23 | SUNDAY

Live Music

Heavenly Village, South Lake Tahoe, 12-9 p.m.

Backyard Boogie series (on radio)

KTKE 101.5 – Truckee, Tahoe City, 4-7 p.m.

Broadway Live

The Hangar, South Lake Tahoe, 5 p.m.

AUGUST 24 | MONDAY

Live Music

Heavenly Village, South Lake Tahoe, 12-9 p.m.

AUGUST 25 | TUESDAY

Live Music

Heavenly Village, South Lake Tahoe, 12-9 p.m.

HonayWax

Alibi Ale Works - Truckee Public House, Truckee, 5-7 p.m.

AUGUST 26 | WEDNESDAY

Major Motion Pictures · Independent Films Live Music · Dance PerformancesLive Music · Dance Performances

Our pop-up drive-in runs Thursdays-Sundays for the summer.

Drive-In Fletch Aug 20-23 The Wedding Singer Aug 27-30 The Blues Brothers Sept. 3-6 and his own impermanence as he records his third album in  ve years.

“You start wondering, ‘What is my life going to be like?’” he says. “But you gotta put success and money aside. You always want that stu , but you gotta do it for the right reason which is a ecting another human being.  at’s tough because in this working folk genre there’s just not a lot of money. You gotta make sure to do what you can to take care of yourself and be real. If you can do that, it’s worthwhile, absolutely. It goes to show you that sometimes the art tells you what needs to be done.” | darrensenn.com 

Watch Darren Senn perform “Gone are the Days” at TheTahoeWeekly.com

Sean McAlindin is a writer and musician living in Truckee, who loves a secret powder stash just as much as a good jam. You can reach him at entertainment@tahoethisweek.com. Other writings and original music are available at seanmcalindin.com.

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EAT&drink

food & libations recipes | delicious events

A Cut Above LOCAL BUTCHERS PROVIDE HIGH-QUALITY MEATS

The neighborhood butcher shop isn’t as common as it once was. From the time of hunter-gatherers to the modernday ranchers raising cattle, meat has been part of the human diet. Animal protein on the dinner table is a way of life for a large percentage of Americans. While more people embrace a plant-forward diet, eating meat is still on the menu.

Ranchers raise the animals, slaughter them and sell the meat to the butcher.  e butcher cuts up the meat and sells it from their shop. With the advent of grocery stores and pack aged meats, butcher shops began to disappear. So goes the ebb and  ow of the butcher.

Over the years, more people questioned where the meat they were consuming was coming from, how the animal was being raised and fed and whether it was being slaughtered humanely.  is has led to the re-emergence of the butcher. Butchers o er fresher, higher quality cuts of beef, pork and poultry.  ere are many types of animal products that butchers sell. Most people lean toward beef, pork, goat, lamb, poultry,  sh or wild meats such as venison, bison or elk.

TRUCKEE

Mountain Valley Meats is one such butcher shop located at  e Rock shopping center in Truckee. Owners Jessica Curtis and Brandon Uresky opened Mountain Valley Meats seven years ago.

“People are looking for higher-end cuts of meat, like rib-eye, New York,  let and tri-trip,” says Uresky.

STORY BY PRIYA HUTNER

 ey o er unique quality and varied cuts of meats.  e meat they sell is humanely butchered, grass-fed and locally sourced. As head butcher and executive chef, Uresky creates the recipes for the products they sell. He and Curtis collaborate on ideas for  avor pro les. Curtis generally works behind the scenes these days running the day-to-day business of the shop.

“We make 40 di erent types of sausages. It’s one of the things that keeps us di erent from the rest of the pack. Our pot-sticker sausage is one of our best sellers. We went through 800 pounds of sausage Fourth of July weekend, all handstu ed,” says Uresky.

“We make seasonal sausages,” Curtis adds.

Some of the summer sausages they feature include butter, peaches and bourbon sausage and chicken Caprese sausage made with heirloom tomatoes, mozzarella and fresh basil.

“We spend a lot of time researching unique, hard-to- nd specialty items that di erentiate us from Safeway,” says Curtis. We make 40 different types of sausages … Our pot-sticker sausage is one of our best sellers. We went through 800 pounds of sausage Fourth of July weekend, all hand-stuffed.” –Brandon Uresky

NORTH SHORE

If you’re craving traditional Mexican meats visit La Mexicana Meat Market and Taqueria in Kings Beach.  eir carniceria (Spanish for butcher) specializes in traditional Mexican meats.  ey have a wide selection of meats, including carnitas, carne asada, marinated chicken and homemade chorizo sausage.

Fine Italian Food & Spirits

Locals Love Lanza’s! (530) 546-2434

BAR - 4:30 p.m. DINNER - 5 p.m. 7739 N Lake Blvd - Kings Beach LanzasTahoe.com

theseasonedsage.com the Seasoned Sage WITH ( 772 ) 913 - 0008 Call to set up your HEALTHY. ORGANIC. LOCAL. Individual & Family Meals for Organic Meal Delivery Service personal menu

LEFT: Eric Halstead of Village Meats holding up whole halibut. | Courtesy Eric Halstead; RIGHT: Mountain Valley Meats owners Jess Curtis and Brandon Uresky. | Courtesy Jessica Curtis

Village Meats in Incline Village, Nev. is a family-owned market that specializes in fresh meat and seafood. Eric Halstead is the owner and butcher.

“I was 15 when I got a job as a cleanup boy in a meat shop. By the time I was in junior high, I was cutting meat,” he explains.

According to Halstead, on an average day he serves up 30 pounds of  let: “I carry six or seven di erent types of rib-eye steak from di erent breeds.”

He carries top-of-the-line beef, including Black Angus beef, Wagyu beef and Piedmontese beef.  e market specializes in organic and natural beef, pork, lamb, free-range chicken, fresh seafood, wild game and homemade sausages.

When Halstead buys meat, it is essential for him to know who is raising the animal and how it was raised.

“I love the feedback I get from my customers. It is rewarding.  e art of butchery is seeing a beautiful steak,” says Halstead.

He suggests trying his wild bourbon tri-tip. It’s delicious.

SOUTH SHORE

Overland Meat & Seafood Co. is one of several butchers in South Lake Tahoe and features all-natural meats with no hormone implants, no antibiotics and no animal by-products, as well as free-range and organic poultry and fresh seafood.

La Mexicana Meat Market and Mi Pueblo both in South Lake Tahoe o er fresh-cut meats in their carnicerias.

If you eat meat, consider purchasing your goods from a local butcher.  ese independent shops are clearly a cut above. And there are numerous bene ts in making a trip to the butcher: you’ll receive personal attention, he or she can answer your questions and will help you pick an excellent cut of meat for your next dinner. 

Priya Hutner is a writer, personal chef and workshop facilitator. She is the owner of the Seasoned Sage, which prepares organic artisan meals for dinner parties and events. She also offers in-home cooking classes, parties and local pop up dinners. As a breath meditation teacher and long-time yogi, she facilitates workshops and classes that focus on gaining a deeper awareness of self. Send story ideas to priya@tahoethisweek.com. | (772) 913-0008, pria78@gmail.com, seasonedsage.com

Robert Parker PART III

STORY & PHOTOS BY LOU PHILLIPS

art III of the Robert Parker story  nds our protagonist at the top of the wineP guru heap.  e former experts had been revealed as spin-doctor lackeys of the elite wine producers and the wine-passionate masses were looking for a new source for their information. Parker, with his ethics, entertaining writing style and penchant for identifying new superstars, such as the 1982 Bordeaux vintage that he alone rated correctly as one of the best ever, was the logical and worthy choice to be crowned as wine savant and savior. Preferred by Parker (Cayuse Wines)

Yes, all was peaches and cream and we all lived happily ever after — well, almost.

For a good 15 to 20 years  e Wine Advocate’s wisdom was pretty much unquestioned and Parker’s legion of followers grew in both number and zealousness. His ratings were make or break for producers, both estab lished and new. Many Parkermade stars, such as Napa’s Screaming Eagle, still bene t greatly from the high ratings they received because they are still only available for the fortunate few and trade for multiples of their retail prices as soon as they are available.

Read Parts I & II at TheTahoeWeekly.com

But as we all know, when one is on top, there are many who are happy to see it fall.  e  rst round of shots came from critics who had lost their lofty placement as experts.  ey began to rumble that Parker was not a true wine expert because he only favored one style of wine: full-throttled, big-bodied, highalcohol beauties. Whether this is true or not, what cannot be argued is that a big score from  e Wine Advocate equaled big bucks for the winery, leading to many producers moving to producing blockbuster-style wines.  is Parkerization of wine style o ended the delicate sensibilities of said commentators, although they did not seem o ended when they had been getting payola for always approving of the wines from their previous benefactors.

One thing is sure, the majority of consumers of expensive wines loved the wines that Parker loved and really what is more important than satis ed customers?

Perrenial Parker 100 Pointer (Quilceda Creek Cab)

Among the systemic changes was the popularization of blind tasting, where the taster/reviewer cannot see the bottle of the wine poured into his or her glass. While

not unheard of previously, it was now the For a good 15 to 20 years, The Wine Advocate’s wisdom was pretty much unquestioned, and Parker’s legion of followers grew in both number and zealousness. His ratings were make or break for producers, both established and new.

gold standard in rating wine. Another great change was the 100-point rating system, which is a speci c metric, that along with the narrative description, gives consumers an objective comparison of wines. Also,  e Wine Advocate bought wines at retail whenever possible.  is prevented the winery from submitting, shall we say ringers.

Parker, now retired, was a dynamic game-changing, ethical force, as well as a powerful tastemaker in the world of  ne wine and for fans of fairness, a hero. 

Lou Phillips is a Level 3 Advanced Sommelier in Tahoe and his consulting business wineprowest.com assists in the selling, buying and managing wine collections. He may be reached at (775) 544-3435 or wineguru123@gmail.com.

Level 3 (Advanced) Sommelier Louis Phillips

Call or email today for your no-cost profit consult.

WineGuru123@gmail.com - (775) 544-3435

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Kings Beach

Full Service on Patio & Takeout orders 12:00pm-8:00pm Full Bar

(530) 546-4539 8345 North Lake Blvd. - Across from the State Beach in Kings Beach

Plenty of Outdoor Seating

FOR TAKE OUT OR DINE IN SEE MENUS AND WINELIST BELOW

RESERVATIONS RECOMMENDED FOR DINNER

Spindleshankstahoe.com | 400 Brassie Ave, Suite B · Kings Beach | (530) 546.2191

Tahoe City Farmers Market

Commons Beach | Tahoe City | Aug. 20

The Tahoe City Farmers Market is every Thursday from 8 a.m. to 1 p.m. until Oct. 8. 8 a.m.-1 p.m. | tahoecityfarmersmarket.com F R O M C H E F S M I T T Y ’ S K I T C H E N Vegetable Appetizers

BY CHEF DAVID “SMITTY” SMITH

Famous for our Mexican Dinners

(530) 587-3557 10186 Donner Pass Rd - Truckee

Sierra Community House Food Distribution

Incline Village Farmers Market Incline Village Library | Aug. 20

The Incline Village Farmers Market is every Thursday until Sept. 3. 3-6 p.m. | (775) 832-4130, laketahoemarkets.com

Romano’s Certifi ed Farmers Market

Sierra Valley Farms | Beckwourth | Aug. 21

The Farmers Market is every Friday until Sept. 11. 9 a.m.-2 p.m. | sierravalleyfarms.com

Truckee Certifi ed Farmers Market

Truckee River Regional Park | Aug. 25

The Truckee Certifi ed Farmers Market is every Tuesday from 8 a.m. to 1 p.m. until Oct. 15. 8 a.m.-1 p.m. | truckeecertifi edfa. wixsite.com

El Dorado County Certifi ed Farmer&’s Market

American Legion Parking Lot South Lake Tahoe | Aug. 25

Certifi ed Farmer’s Market is held at the American Legion parking lot, on Tuesdays through Oct. 13. There are new procedures due to the coronavirus that line up with the state and county guidelines for outdoor events serving prepared and fresh food. 8 a.m.-1 p.m. Free | eldoradofarmersmarket.com

NOW AVAILABLE 2 nd edition

hese veggie appetizers are easy to make.  e  rst uses pesto, while the second T one uses a roasted red pepper and cheese spread. Sweet Onion Relish can be used for either or both and since they are wrapped in pu pastry dough — you know they will go fast.

When using pu pastry dough, take the time to let the dough rest in the refrigerator after rolling before you put together your appetizers.  is is a good thing to remember anytime you use this dough and not just for these recipes.  e resting time will result in a  akier end product.  ink of it like letting the dough proof much the same as you do with bread dough after kneading.  e vegetables used can be changed to appease your taste buds, but I like to use  rmer veggies such as broccoli and cauli ower for the pestowrapped pinwheels because they don’t have the water content of, say, zucchini and yellow squash.

Try Chef Smitty’s recipe for Sweet Onion Relish at TheTahoeWeekly.com

 e roasted red pepper and cheese spread gets folded individually instead of made in a roll and sliced because you don’t want the spread to melt and run out the sides. Because these appetizers are fully closed like a won ton or turnover, the zucchini and squash will go great in these.

As always, please feel free to change some ingredients to meet your tastes — such as a little pepper jelly to the roasted red pepper and cheese mix for a little zip.  e next time you are having a party and want some great vegetarian appetizers, give these a try and enjoy. 

Let the puff pastry dough rest in the refrigerator after rolling it before you put together your appetizers. This is good to remember anytime you use this dough.

David “Smitty” Smith is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. Contact him at (530) 412-3598 or tmmsmitty@gmail.com.

We’re delivering perishable food bags weekly

in Truckee & North Lake Tahoe. VEGETABLE APPETIZERS

Delivery staff and volunteers From the kitchen of: Chef David “Smitty” Smith are following best practices and wearing masks. Please follow 2 sheets puff pastry dough 1 C pesto social distancing and NOT interact. 1½ C onion relish 2 red peppers, roasted 8 oz. cream cheese 1 zucchini, diced small

To sign-up or cancel, e-mail 1 yellow squash, diced small food@sierracommunityhouse.org 1 to 2 heads broccoli, cut into small fl owerets or call 775-545-4083; Provide full ½ head caulifl ower, cut into small fl owerets name, address, phone number, 2 eggs, beaten birthdate and number of people ½ C grated parmesan cheese in the household. Purchase your copy at Amazon. Salt and pepper to taste

Bulk orders available

Roast the red peppers until black, place in a bowl, cover with plastic wrap and cool. Peel at books@tahoethisweek.com Sunday through Thursday not valid with any other offer | Expires May 22, 2019 and seed them and blend with the cheese, seasoning with a little salt and pepper to taste. Dust Lakeview Deck and Patio the dough with  our and roll it out to about the size of a half sheet tray and let rest in the refrigerator (use the tray upside down) while you get everything else together. Blanch both the broccoli and cauli ower and dry on a towel. Cut the zucchini and yellow Open for Dining squash in a small dice using the meaty outside of the vegetables and as little of the seedy centers as possible. Place one sheet of dough on the counter so it is longer left to right than top to bottom. Spread the pesto over the bottom two-thirds of the dough. Spread some of the relish over the pesto and sprinkle the cauli ower and broccoli on and lightly season with salt and pepper. Roll this from the bottom to the top. Slice the roll into 1-inch pieces. Spread them out on a sheet tray on a piece of parchment paper and lightly brush with some of the egg. Sprinkle with a little parmesan cheese. Place the second piece of dough on the counter and use a cookie cutter to cut out 1- to 1½ -inch circles. If you don’t have a cookie cutter, you can use a juice glass or other small glass or cut into squares. Spread some of the pepper cheese mix over the middle of the dough pieces and add just enough zucchini and squash so you can still fold it over. You can use some of the onion relish on some of them as a variety. Fold in half and use a fork to close. Spread out on a sheet tray with parchment paper, lightly brush with egg and sprinkle a little parmesan cheese. Bake these for 10 to 15 minutes at 425 degrees Fahrenheit or until golden brown.

JasonsBeachSideGrille.com • (530) 546-3315 Baking time will vary depending on how large you make your appetizers, so keep a close eye on them. 8338 NORTH LAKE BLVD., KINGS BEACH, CA

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Phillips Lou

SOMMELIER & TAHOE WEEKLY COLUMNIST

TAHOE LOCAL

“Interesting times to say the least and the first thing I want to do is encourage you to take care of you and yours; body, mind, soul. Just as you are, I am getting multiple requests for financial support. I am in the fortunate position to be able to help some, and I have forgone my salary to all the publications where I am published, as well as helping out friends, family and organizations where I am able. If you value you the Tahoe Weekly (I see it as our “Good-News” paper), and what it brings to our community and want to help us keep the good vibes going, we would welcome anything you would like to give. Lastly, please remember to be open-hearted and kind to all in these stressful times. Even those with different perspectives. I would love to see our Tahoe area community rise stronger than ever. Peace!”

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