Talent erupts at Volcano Theatre Company

By SABRA STAFFORD

Volcano’s heyday, when more than 10,000 people walked the cobblestone paths, may have been more than a century ago but that doesn’t mean there isn’t some treasure to be found in the little hamlet. Only now, it’s not in the mines but up on the stage.

Volcano was the site of California’s rst amateur theatrical company and for the last 50 seasons the Volcano eatre Company has been continuing that tradition with live theatrical productions that range from the o eat to the well-known.

Spring and fall productions are held in the Cobblestone eatre, which with 37 xed seats (and eight fold up chairs) is the smallest xed seat theatre in California. Built in 1856, the theatre originally started as Adolph Mayer’s Tobacco and Cigar Emporium and then later became Lavezzo’s Wine Shop. A re around the turn of the century, fueled by a cellar full of high-proof spirits, le everything destroyed but the stone walls that still stand today. It was turned into an art gallery in the 1960s and then in 1989 the ebaut family purchased it and donated it to the Volcano eatre Company.

Summer shows are held under the starry night sky across the street at the Volcano Amphitheater. Fronted by the carefully restored Gold Rush facade of the Hale Sash and Door Company, the amphitheater provides a larger venue with a maximum of 250 people.

Each season, from April to December the VTC stages four to ve productions, including two summer shows and a show at Christmas, which routinely sells out.

“ is theatre is a wonderful part of Amador County,” said VTC President Jim Estes. “It’s all driven by volunteers and is something that Volcano is really proud to have.” e fall production will be a return to Noel Coward’s classic “Blithe Spirit,” which VTC also staged in their inaugural season. “Blithe Spirit” tells the story of Charles Condomine, a socialite and novelist who invites medium and clairvoyant Madame Arcati to his home for a seance. Condomine is only looking for material on the occult for his new novel and is skeptical of the eccentric Arcati, but his mind is changed when the median accidentally conjures up the ghost of Elvira, Condomine’s rst wife, and she is none too pleased to nd him married again, this time to the straitlaced Ruth. e show will be staged at the Cobblestone eatre from Sept. 15 to Oct. 15. e second summer show will be is year’s Christmas show will be the comedy “Dashing rough the Snow,” which unfolds days before Christmas at the Snow ake Inn in Texas as a cadre of crazy guests check in for the holidays. e show will be in the Cobblestone eatre from Nov. 17 to Dec. 16. All shows in the amphitheater start at 8 p.m. on Fridays and Saturdays with doors opening at 6:30 p.m. for those wishing to enjoy a picnic beforehand. Shows in the Cobblestone eatre start at 7:30 p.m. Fridays and Saturdays and 2 p.m. on Sundays.

VTC launched their 50th season earlier this year with a production of Neil Simon’s “Prisoner of Second Avenue,” which was the very rst show that launched their endeavor on the stage.

“ is was before some of the other theaters started, so it was a big deal and people were so excited to have something up here,” said Giles Turner, one of VTC’s founding members.

“Silent Sky” by Lauren Gunderson. It tells the true story of 19th-century astronomer Henrietta Leavitt who challenges the role women had in science in the early 1900s. e show will run from Aug. 11 to Sept. 9.

“Beowulf (And the Bard)” will open the amphitheater summer season, with shows running from June 9 to July 15. e comedy, written by Vidas Barzdukas and Christopher R. Bartlett, updates the Old English epic about the warrior Beowulf. Told by the Bard, who is su ering from a severe case of writer’s block, the story nds an aged and outof-shape Beowulf being asked to save his new friends from the hideous beast Grendel.

For tickets visit https://volcanotheatre.net or call (209) 419-0744. ●

By VIRGINIA STILL

The glitz and glamour of old Hollywood has made its way to the 209 at a new establishment called the Falcon’s Lair in Ripon. is family friendly restaurant and lounge o ers tasty edible items like the Tru e Mac & Cheese, Raw Oysters, Lamb Lollipops, Garlic Butter Steak Bites, Guido’s Meatballs, a variety of pizzas, and specialty cocktails.

Bob and Moe Willey, along with their children Katie, Jeremiah and Hannah, make the Falcon’s Lair a true family a air. e Willeys have been in the restaurant industry since 1984 when Bob opened Pizza Plus in Ripon, which is now Gold Dust Pizza. rough the years they have expanded and can be found throughout the 209 with their newest endeavor the Falcon’s Lair landing in Ripon at 1225 Canal Blvd. ey opened this year on March 19.

“Our family has created a space for people to enjoy their time with one other,” said Moe, “where they can talk, drink, eat and relax. Our style is a speakeasy old Hollywood style, but children are welcome.”

Walking into the Lair, guests have a choice to go right into the bar, lounge, or outdoor patio or they can go le into the dining room. Regardless of which way you go the menu is the same, showcasing some of the Willey’s family recipes and collective creations from the kitchen.

“All of our pizzas, of course, are our family’s but we have taken a new spin on them for Falcon’s,” said Moe. “We are a small bites restaurant. at being said, our small bites are hearty and lling. We are always adding new drinks and menu items. We also o er daily specials throughout the week.” e grand Charcuterie Board is served in a bird cage that has tiers layered with cheeses, meats, olives, nuts, smoked salmon, baby dills, dried fruit, g jam and artisanal crackers. e Silver Screen Hummus spread is house made served with a variety of toppings and pita bread. ey also o er a seasonal salad and a Caesar salad.

Moe explained that for the summer they will have a special summer cocktail menu and some new summer menu items.

“We have been busy since opening,” added Moe. “ is has been one of the smoothest openings of any store I have done. I love the restaurant business mainly because it’s what I do. I have been in restaurants since I was 13. Bob and I have raised our children Katie, Jeremiah and Hannah in our stores. ey work side by side with me. Ripon is our home base. It’s the community where we raise our children. It’s the birthplace of our rst pizza parlor. We want to bring something new and fresh to Ripon.”

Falcon’s Lair has a warm and inviting vibe and if you are looking for a little entertainment, order their signature Smoked Old Fashioned made with Woodford Reserve that is smoked in a cut glass decanter poured on the rocks garnished with a Luxardo cherry. ere is a variety of cra cocktails that they o er including the Ginger Rogers Margarita, and the Blood and Sand which is Scotch, cherry liqueur and sweet vermouth that is noted in the menu as Rudolph Valentino’s favorite drink.

“I want to thank all my employees for all their hard work,” expressed Moe. “I want to thank my children for not only helping by working so much, but for their young leadership as I am so proud of how they conduct themselves. My husband Bob, who is my rock, and all of our customers who support not just Falcon’s but our Gold Dust Pizza stores and Ice Cream Emporium. e Willey family feels very blessed and thankful.”

The restaurant was named in honor of Rudolph Valentino who had named his estate located above Benedict Canyon in Bel Air, Los Angeles the “Falcon’s Lair.” In the menu they pay homage to Valentino known as the “Great Lover” in the Roaring Twenties.

When asked why someone should take the trip to the Falcon’s Lair, Moe remarked, “I would tell someone to come to Falcon’s Lair to enjoy a classy relaxing environment with great service, cra cocktails and great small bite o erings. Everything is so hustle bustle nowadays. Everyone is on their phones and not talking to the people around them. Set down your phone and go back in time.” e Falcon’s Lair is open Tuesday through ursday from 4 p.m. to 9 p.m.; Friday and Saturday from 11:30 a.m. to 9 p.m.; and on Sunday from 11:30 a.m. to 8 p.m. ey are closed on Mondays. ●