Roseville mag online reduced

Chief Dreaming Officer Taro Arai

MONDAY - FRIDAY 11:30AM - 2:00PM and 4:00PM - 10:00PM • SOCIAL HOUR (MON-FRI) 4:00PM - 6:30PM SATURDAY 2:00PM -10:00PM • WINE TASTING, SATURDAY 2:00PM - 4:00PM SUNDAY 5:00PM - 9:00PM

Known for an innovative fusion of Japanese and Californian flavors, Mikuni is a family run restaurant built on hard work and great taste.

Innovative partnership between the City of Roseville and Placer Valley Tourism brings sports and preosperity to community.

-by Anne Stokes

-by Anne Stokes

Roseville’s Cibo 7 combines French, Spanish and Italian to delight diners with authenticcuisine.

TSI Semiconductors is one of three semiconductor plants in the Unites States producing products for companies all over the world.

-by Scott Thomas Anderson

-by Jasmin Devi Taylor

Roseville Chamber of Commerce CEO, Wendy Gerig bridges the business community and city’s leadership.

Non-profit gallery, which brings top quality artwrok to the region, has something for everyone.

-by Anne Stokes

-Courtesy

LITERATURE

49 THE LITTLE LEMON THAT LEPT Tasting notes and wine map for viticulture enthusiasts. Sample locally produced wines and fall in love with Placer county.

Roseville mother and daughter team combine talents to write and illustrate children’s book about bullying.

-Courtesy of Placer County Vintners Association

-by Anne Stokes

From strawberries to kale, Foothills Farmers Market offers the freshest, local produce from Granite Bay to Tahoe City.

Life Time Fitness offers more than just a gym.

Families enjoy a wide variety of amenities to accommodate a healthy lifestyle.

-Courtesy of Foothills Farmers Market

-by Anne Stokes

21st annual Greek, wine and food festival brings a taste of the Mediterranean Isles to Roseville.

Fitness group gets beginning runners motivated and out the door with support from experienced athletes.

-by Paul Cambra

-by Anne Stokes

VOLUME 02 ISSUE 01 (916) 774-7908 Jeremy Burke, (530) 852-0200

Jim Easterly, (530) 852-0224 Scott Anderson Anne Stokes, (530) 852-0230 John Love, (916) 774-7908

Anne Stokes Scott Thomas Anderson Jasmin Devi Taylor Paul Cambra

Anne Stokes Courtesy

Copyright 2015. All rights reserved. No part of this publication may be reproduced without written permission of the publisher. The publisher shall not be responsible for any liabilities arising from the publication of copy provided by any advertiser for the Roseville Magazine.

Further, it shall not be liable for any act of omission on the part of the advertiser pertaining to their published advertisement in the Roseville Magazine.

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I would like to welcome you to Roseville Magazine.

The idea behind this endeavor is to introduce a luxury living publication focusing only on the City of Roseville. From the time invested to the quality of the printing, our team is extremely proud of this product. Our goal for Roseville Magazine is stay under a 35 percent advertising ratio. What does this mean for you as a reader? The answer is simple: A lot of quality content. For example, this first issue has only 17 pages of ads in a 68-page magazine, which devotes the majority of our pages to quality stories on Roseville’s dining scene, its industry, its businesses, its events, its art and its outdoor life. We will of course be adding onto this to create an experience that only Roseville Magazine can produce. I truly hope that you enjoy the first of many editions.

Sincerely,

Jeremy Burke Jeremy Burke CEO - Roseville Magazine

Spicy crab and shrimp inside with salmon and albacore tuna on the top, with Benjamin sauce, which is a miso-sesame sauce.

Clockwise from top left: Chef Ming Hung prepares a specialty roll for hungry lunch time customers at Mikuni Roseville. Head chef Tony Yi, whose career with Mikuni has spanned 15 years, flame sears lunch for hungry customers at the Roseville location.

Chief Dreaming Officer Taro Arai and his family have built their restaurant from the ground up. Starting from one small eatery feeding a few dozen customers a night, Mikuni now boasts eight restaurants and serves millions of customers annually. Yellow-tail belly, torched with yuzu salt and wasabi stems. Seared Ahi tuna with spicy dream sauce and mustard sauce

ikuni restaurant is a Sacramento institution. With eight locations throughout the area, it’s known for an innovative fusion of Japanese and Californian flavors. Its menu items range from classic Japanese fare to imaginative and ever-changing specials that mirror seasonal, fresh ingredients and daily fish deliveries, and it’s no wonder that the family-run business is wildly successful. But the path to such success has been anything but straight and narrow.

The Arai family emigrated from Japan 30 years ago when patriarch Koki Arai brought his family of five to California to take a position as pastor of the First Japanese Baptist Church of Sacramento. The family struggled financially, devoting much of their resources to the church and its parishioners. In 1987, the elder Arai decided to open an authentic Japanese restaurant, basing it’s foundation on faith and his wife Komichi’s home-cooking.

“He started dreaming about opening up a restaurant to support the church,” explained his son, Taro Arai. “One morning, he had a dream and said, ‘we’re doing it!’ But we didn’t have any money.”

When the tsunami happened, we made a rescue roll.

We sold over 4,000 rolls in two weeks,” says Arai. “And we had a party at Bayside Church, where we raised another $85,000. We raised $190,000 for Japan. It’s not what I did, but what the community did to help us to do good things. I just can’t thank the people of Sacramento enough.

What happened next was quite literally a Godsend. While working in another family member’s restaurant, Koki Arai was approached by a Japanese businessman moved by the authenticity of Komichi’s culinary skills. In the course of their conversation, Arai shared his dream of opening a restaurant himself. Moved by his vision, the man deposited $300,000 into Arai’s bank account to finance his dream into reality. But with no business plan, connections, or acumen, the money did not last long.

“We didn’t have a business concept or anything, so it was a disaster,” recalls Taro. “We lost everything. They were very frustrating years. The more we worked, the more we’d lose money.”

But worked they did. As a family run restaurant, everyone put in long hours, including Taro and his siblings, who balanced working and school. In the 1980s, authentic Japanese fare was a hard sell to American palates, and on a good night they would be lucky to see more than 30 customers. But years of hard work, perseverance, and faith eventually came to fruition, resulting in the success of the Arai family’s American dream.

In 1991, the family added a sushi bar to their Fair Oaks restaurant, and by 1992, the California Restaurant Association named Mikuni a “Best Kept Secret.” Four years later, brisk business allowed the restaurant to expand, and by 1999 they opened a second location in Roseville.

Currently there are eight locations, including Taro’s by Mikuni at Arden Fair, Midtown Sacramento, Elk Grove, Davis, Northstar-at-Tahoe, and most recently Mikuni Kaizen at The Fountains in Roseville. While the senior Arai has now retired, the company is still very much family-owned and operated. Taro serves as the company’s selfproclaimed Chief Dreaming Officer, brother Nao as an assistant executive chef for all of the restaurant locations, and their brother-in-law Maru serves as the company’s COO. From its humble inception in 1987, the business has grown from serving a few dozen diners a night to 1.8 million customers a year. The sushi restaurant whose fish order was too small to

bother delivering all the way to Sacramento, now receives daily deliveries from Japan.

“We’re hooked up with the fish company now,” Arai explains.

“Before I had to go to San Francisco every other day for just a few pounds, it was a lot of work. Now, we use 52 tons of seafood every month, so they pretty much do just about anything for us.

I get to go to the fish market in Tokyo, I get to meet all the chefs.

It’s really exciting.”

Taro Arai, however, attributes his family’s success to more than hard work. Arai also credits their ability to adapt to their customers and their Western tastes, a quality that has served him well both professionally and in his personal life. “My nickname was ‘Mr. No Problem,’” says Arai. “In high school, somebody told me if you don’t understand, just say ‘no problem.’

I’ve been saying that in business too. So if a customer comes in and says ‘I don’t like sushi, I like hot dogs,’ I’d say no problem. I’d just go to the store, get a hot dog and bun and serve it with ketchup and mustard.

I try to make sure that when a customer asks me to make or do something I never say no.”

“We just kept evolving,” continues Arai. “We’ve created 300 different types of rolls. We just keep expanding! But all the chefs complain that they can’t remember all the rolls, so we had to shrink it down to make it more manageable. You can’t think

Self-proclaimed Chief Dreaming Officer Taro Arai mingles with customers during lunchtime at Mikuni in Roseville, the second location which opened in 1999.

of this as Japanese sushi. It’s totally different. The funny thing is that all my guests from Japan, when they come and eat, they ask, ‘what is it?’ And I have to explain it to them. When they go back to Japan, they crave it and they ask me to open [a Mikuni] in Japan. So we might do that too.”

Ever faithful to it’s religious foundations, the Mikuni gives generously to locally based charities through their Mikuni Charitable Foundation. Since 1995, their annual summer golf classic has raised over $800,000 for the Sutter Cancer Center’s Breast Cancer Navigator program. And when parts of Japan were decimated by tsunami in 2011, the restaurant raised a considerable amount to help restoration efforts.

“When the tsunami happened, we made a rescue roll. We sold over 4,000 rolls in two weeks,” says Arai. “And we had a party at Bayside Church, where we raised another $85,000. We raised $190,000 for Japan. It’s not what I did, but what the community did to help us to do good things. I just can’t thank the people of Sacramento enough.”

Even with such success under his belt, Arai still strives to grow and expand. Their latest opening, Mikuni Kaizen at the Fountains in Roseville, reflects their commitment to such.

“Kaizen means ‘continuous improvement,’” he observes. “That’s another lesson we’ve learned. We just have to keep thriving, just keep creating new dishes, creating new formulas, creating new services. We just have to keep moving forward.”

Arai still takes obvious joy in his work, even after nearly 30 years of hard work in the restaurant business.

“I love everything about my job,” he explains. “On the culinary side, I get to create whatever I want and I get to eat all my mistakes.

How could you not like it? Tasting sake, tasting everything. This is my passion. And we have a new mission statement — to be the most loved restaurant in the world. It’s not about money, it’s not about fame, it’s about how to be loved by customers, God, employees, and our partners. We’ve changed our philosophy about running our restaurant and it’s been great.”

Chef Shigetoshi Yoshimaru prepares rolls for hungry lunchtime customers at Mikuni in Roseville.

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or food lovers unfamiliar with the term “rustic fine dining,” the new Cibo 7 is hoping to burn those words into the region’s culinary consciousness.

And its young executive chef is stressing that a skillful approach doesn’t have to fall into the traps of over-thetop elitism.

Cibo 7’s menu is stacked with breads, pasta and antipasta. Its cast iron house pasta is quickly becoming popular, augmented with pomodoro, garlic-chicken sausage, pesto ricotta and hand pulled mozzarella. The dish pops with the moist tenderness of freshly rolled pasta, with a delicate undertone of herb traces and clove conjuring.

But for cuisine connoisseurs, the real magic may be in Cibo 7’s Cibo 7 opened in Roseville in early December. Its menu is ambitious take on seafood. The ristorante offers Branzino, or an amalgam of high-end Mediterranean white Italian, Spanish and French fish, with Del Rio sunI’m really trying to bring in ingredients that aren’t just dishes, and its transporting choke Carnaroli risotperceived as being the best, but that actually are the best,” ambiance reinforces that to and bacon-braised from one side of the restauBrussels sprouts. AnBarnum said. “I’m getting to know farmers from the Bay rant to the other. Vintage other highlight is the Area to Eureka on a personal level, and mainly we’re findbrick veneer, 18th Century bubbling Cioppino, ing great products grown right here in Placer County, too. pastoral paintings and Casa mini cauldron of tile-style chandeliers all gentomato and Fennel tly mingle with the room’s ceiling plates of aged, hand-paint- broth chalked with Alaskan King Crab legs, fresh white fish, ed tin. whole prawns, diver scallops, clams and Penn Clove mussels.

Steak fans can sink their teeth into an 18 oz Masami Rib Eye with smoke cheddar gratin, pepper creamed Arugula and a special hand-made sauce.

For co-owner Chad Lanza, everything happening in the kitchen is designed to get food devotees excited.

“Coming from the Bay Area, there are so many great restaurants,” Lanza noted. “There are three different Michelin-star places in a little town like Los Gatos alone. Yet most of the restaurants in Roseville and Granite Bay are chains. So we’re trying to help break that mold by offering great quality food at reasonable prices — and that’s the whole inspiration.”

Lanza has worked with respected California vintners to come up with Cibo 7’s wine list. Most of its selections are from Napa Valley, though a few choices hail from Paso Robles and nearby Amador County. Cibo 7 is now hosting a social hour from 4 to 6:30 p.m. on Monday through Friday. Emerging wines on its social hour list include Complicated’s Pinot Noir, out of Sonoma County, with its bottom-brushed blueberry base, chili tinge and vanilla notes. A red wine that’s even more popular at Cibo 7 is the Sexual Chocolate Blend, bottled in Santa Barbara, bolstered by a tender tannin touch mixed with tobacco undertones and crisp, cinnamon highlights.

The team at Cibo 7 has been watching its social hour steadily introduce patrons to is the main menu. For the Executive Chef, the key to Cibo 7’s future is premium ingredients.

WAYGU BEEF AND DIXON LAMB MEATBALLS- FennelYogurt Cream, Redwood Hills Feta, Parsley Oil. ROASTED BABY BEET SALAD- Wild Arugula, Redwood Hills Chevre, Baby Herbs, Truffle Vinaigrette, Balsamic Reduction.

SEARED DIVER SCALLOPS- English Pea Puree, Parsnip Chips, Proscuitto Di Parma, Glass Rhubarb Foam ARTISAN CHARCUTERIE AND CHEESES- House Focaccia, Calabrian Pepper Jelly, Garlic Conit, Pickled Fennel

“I’m really trying to bring in ingredients that aren’t just perceived as being the best, but that actually are the best,” he said. “I’m getting to know farmers from the Bay Area to Eureka on a personal level, and mainly we’re finding great products grown right here in Placer County, too.”

He added, “While I like the concept of ‘Farm to Fork,’ we can’t commit entirely to it, because in some cases the ultimate ingredient is going to be somewhere else: We’re using prosciutto from a family farm in Parma, Italy; we’re using heirloom saffrons from Spain; we can try to get most of our seafood from the California coast, but we have to get diver scallops flown in daily from Maine.

So, while a lot of ingredients are coming from Laughing Duck Farms in Newcastle, or Placer mandarin growers, we call it ‘rustic fine dining’— meaning everything is sourced at the highest level.”

“Generally, there can be a lot of pretention that goes with the platform of fine dining,” he said. “I know the term itself can make people run the other way. But all ‘fine dining’ really means is an establishment that is trying to do the very best. I’m hoping when people come in, and see what they’re getting, and that everything is made here and made from scratch with the top ingredients, they’ll approach the menu and the whole term of ‘fine dining’ without all of the exterior stuff.”

Prepping a pan, he offered one more insight: “It matters to me, because I’ve always loved fine dining. I’m a food fan before I’m a chef.”

From Top Right to Bottom: Cibo 7 Dining Room.

CIOPPINO- Tomato and Fennel Broth, Alaskan King Crab Legs, Fresh White Fish, Whole Prawns, Diver Scallops, Savory Clams, Penn Cove Mussels, Grilled House Focaccia GRILLED MONKISH- English Pea Puree, Wild MushroomBomba Rice Pilaf, Fiddlehead Ferns, Amareno-Sherry Foam.

All Photos Courtesy of Cibo 7

endy Gerig has had a passion for serving her community for the past 21 years. A staunch advocate for her local businesses, the current CEO of the Chamber of Commerce has worked to build a solid relationship between the Roseville business community and the city’s leadership.

“It’s a fabulous opportunity to make a difference for the community in which you live,” she says.

“I personally couldn’t imagine having to work in a community that number one, I didn’t live in, or number two, didn’t believe in.”

Starting her career in the Bay Area, Gerig served in Benicia’s Chamber of Commerce for 12 years before making her way east to Roseville. “When the job positing became open, I thought to myself ‘is it time to do a little stretching?’ My husband and I came up here and looked around and were very impressed with what we saw of Roseville.”

In 1993, Gerig and her family followed her passion to Placer County. “It was a very big move for me and my family. I was married with two young kids, I had a 4-year old daughter and an 18-month old son and we moved to Roseville for my job at the chamber,” remembers Gerig. “We left the very quaint community of Benicia and came up here. The population when I left Benicia was 26,000; the population when I came to Roseville was 52,000. It was double the size so it was a very big deal. Now we’re looking at a population of 125,000 in Roseville. We certainly have seen some fabulous, well-planned growth.”

Gerig cites the arrival of the Sun City Del Webb community as a pivotal point in Roseville’s growth and expansion. The senior active living community eventually brought with it myriad businesses and amenities, including state-of-the-art medical facilities at Sutter Roseville and Kaiser Permanente, leading to an increase in demand for housing and retail facilities such as the

Westfield Galleria and the Fountains.

“The city of Roseville does an exceptional job of planning and making sure that we have a nice mix, that it’s not all houses, that all services are contained in the specific areas,” explains Gerig.

“The Roseville chamber represents Roseville and Granite Bay, so when we look at why people are moving their businesses, why people are expanding their businesses, it’s the quality of life the communities have to offer. Is it a safe community to live in? Do they have quality educational opportunities? And you can check all those boxes here.”

According to Gerig, the Chamber of Commerce has many resources available to new and existing companies, making Roseville a welcoming environment for business and their employees.

“Every time a new member joins the Chamber, we ask them ‘what are your expectations of your membership?” says Gerig. “A lot of times they have no idea what the benefits are from their membership in the chamber.

Most business owners join the Chamber of Commerce in search of networking connections, but Roseville offers much more than monthly mixers. The Chamber offers member seminars and professional development opportunities, covering topics ranging from marketing to working with different communication styles.

“But it truly goes much deeper than that,” explains Gerig. “We will represent business interests with the local, state, and even the federal level if that’s what it takes for us to voice our concerns about legislations that will impact how we do business in Roseville, Placer County, and the state of California.”

“We’re always looking at how we remain relevant to the business community, how do we help them improve,” Gerig adds.

“We have a committee that is dedicated to reviewing the programs that the chamber offers. We’re always open to bringing in new programs that will benefit our members.”

Left: Roseville Chamber of Commerce CEO Wendy Gerig has worked to improve relations between the business community and the city’s leadership for the past 21 years. Local artists’ work hang on display at the Chamber office, including this piece

by Shane Grammer, created at the Chamber’s annual Splash benefit. Photo and article by Anne Stokes. Above: Roseville Chamber of commerce building located on 650 Douglas Blvd. Roseville, CA 95678. Photo by Scott Anderson.

iving in Roseville, we’re in the enviable position of being able to enjoy our beautiful outdoor surroundings yearround. It’s also what makes our region an ideal destination for sports tourism. The South Placer County area already attracts significant numbers of visitors for softball and basketball tournaments and swim meets because of our outstanding facilities, and we’re about to add a multi-sports complex to that mix.

The Regional Sports Complex, to be built at the southeast corner of Blue Oaks Boulevard and Phillip Road, will serve youth and amateur soccer, lacrosse, football, rugby and various other long field-specific sports teams. This regional park, developed through a partnership between the City of Roseville and Placer Valley Tourism will offer eight to 12 multi-use fields to strengthen Placer County’s draw as a major sports and recreation destination.

The partnership between the City of Roseville and Placer Valley Tourism will allow for local teams and programs to use the fields during the week and non-tournament weekends, while specific weekend dates would be held for tournaments.

The complex will meet the latest California directives to limit water use by installing artificial turf fields, drought-resistant landscaping and use recycled water when possible.

This public-private partnership is an innovative way to bring an important civic amenity to our region, while having a significantly positive impact on our local economy. The way the deal is struc-

tured, both the city and the private sector maximize the value of their contributions to create something greater.

The City will contribute 55 acres of land to be leased at a low rate, and $5 million from its Citywide Parks Fund, matched by $30 million in bonds and full cost of the operations for the life of the bonds, which will range from $700,000 to $1 million annually.

The sports complex, operated and maintained by Placer Valley Sports Complex, Inc., will have an annual direct economic impact estimated between $8 million and $12 million and will result in 25,000 hotel room stays for Roseville, Rocklin and Lincoln, according to a feasibility study by Ripken Design.

To increase the safety of participants and spectators, 850 parking spaces will be located on the south end of the complex to reduce the number of cars driving in high-pedestrian traffic areas.

Smart design and an innovative partnership are what make projects of this importance a reality. I look forward to seeing our residents and visitors enjoy this facility together, and in the meantime invite you to several exciting events that give the summer season a warm welcome. (See Roseville.ca.us for more details)

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SI Semiconductors is an 8-inch silicon wafer fabrication plant located in west Roseville. The company produces and designs microchips for clients in locations as near as Silicon Valley and as far as Japan.

The 150-acre campus off Foothills Boulevard was first established in 1984 as a microchip fab for NEC Electronics. Then in 2011, Telefunken Semiconductors America LLC, today known as TSI Semiconductors, purchased the plant. A few years ago, the company gained new CEO Sagar Pushpala, an industry veteran of more than 30 years. Today, Pushpala continues to bring new life to the 30-yearold foundry by offering exclusive services and maintaining a home for tech engineers in the America.

“It’s important to have domestic locations to produce product,” said Pushpala, who strongly believes in his company’s pursuit to support the Silicon Valley ecosystem, through the growth of his company. Within the past fifteen years many reports demonstrate outsourced fabrication at a high, leaving less tech manufacturing jobs and resources in Unites States.

For example, A 2013-2014 survey conducted by BDO Technology Outlook found 59 percent of companies that currently outsource or offshore services outside of the U.S., indicated manufacturing as the most heavily outsourced function.

TSI Semiconductors in Roseville is one of three semiconductor plants in the Unites States that offer both foundry manufacturing and unique technology development, according to Pushpala. The unique technology development service allows companies to turn their intellectual property or IP into a product. The foundry also offers clients a space with accessibility to novel materials and tools to experiment with new ideas. On the company website for TSI Semiconductors, it states that the facility is an IP secure environment, a noteworthy importance because in 2013, The Report of the Commission on the Theft of American Intellectual Property, discovered the impact of international IP theft on

the American economy is more than $300 billion.

“When companies take intellectual property to other countries, there is a risk that it will be compromised, there is a desire to partner with us because of proximity and our secure facility. Customers spend time with us at our factories, they not only develop unique IP and technology solutions from the beginning but they scale into volume manufacturing.” said Pushpala.

The companies that Pushpala refers to range from small startups to multi-billion dollar organizations in industries like automotive, high performance computing, memory and biomedical applications to name few.

The significance of TSI’s role in maintaining a source for tech manufacturing in the United States couldn’t function without its steadfast employees and investors. Over the past 30 years the plant has maintained a 90 percent retention rate for technical talent, according to Scott Olsen, TSI Semiconductors human resources manager. He says the longest employee has been with the company since 1972, when NEC was originally located in the Bay Area before relocating to Roseville.

The foundry, which runs 24 hours a day 365 days a year, currently has about 400 employees.

“The semiconductor wafer fabrication cycle is a long process of 30 to 90 days, depending on customer application. The staff is prideful in taking the process steps correctly, it’s an added value to the product, they want to get it right,” said Olsen, who first began working at the fab in 1992.

Pushpala says the company is still growing in Roseville and looks to hire more individuals as the plant expands. “I look for smart people, willing to be challenged and can think on their feet,” he added.

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$30 per trail or $65 for all three trails package *Wine club members: $25 per trail or $55 for all three trails package $10 designated driver per trail For more information contact: 530.205.3016 ~ info@sierravintners.com ~ www.sierravintners.com

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From the outside, Blue Line Arts appears to be a fine art gallery, once inside, it beomes something for everyone - families, artists, senior citizens and more. Formerly Roseville Arts, the non-profit organization is an active South Placer community resource established in 1966 by committed volunteers dedicated to offering community-enhancing programs, art education, and top-quality, innovative exhibitions.

In its continual mission of bringing top-quality artwork to the region, Blue Line Arts, a cutting edge, state-of-the-art, museum quality facility, provides more than twenty exhibitions a year, free to the public and high quality educational programming. From sculptural clay to digitally produced art work, Blue Line Arts leads the region with innovative experiences and educational engagement through workshops, camps and lectures for all ages.

The springtime begins with empahsis on many forms of clay. Through the Susan Cooley-Gilliom Artist in Residence and Teaching Program, made possible through the Placer

Community Foundation, Blue Line Arts featured internationally renowned artist Sergei Isupov who held a three week residency within the gallery open studio. Over the course of his residency, visitors were able to explore the third annual America’s Clay Fest, a partnership made possible through the Art League of Lincoln and Sierra College, while seeing and conversing with the artist at work.

Along with providing an open studio, Blue Line Arts became a classroom space where Sergei taught two three-day workshops on expressive, figurative sculpture and painting with stains and glazes. The Blue Line Spring Break Camp, welcomed children into Sergei’s studio where he showed them traditional hand building and sculpting techniques. Not many adult artists, let alone nine year olds can say they have been taught by an artist whose work is collected and displayed around the globe!

Most recently, Blue Line Arts is honored to be partnered with the Art League of Lincoln to display America’s ClayFest III which runs through May 30th. This year marked a milestone as over 500 pieces, from entrants representing 41 states and 6 foreign countries, were submitted to the annual art show and competition. 78 pieces were selected by outstanding jurors- artist Tip Toland and artist/curator Peter Held. Blue Line Arts curator and artist Tony Natsoulas: “2015’s ClayFest has surpassed my expectations by the number of submissions and the sheer caliber of the work. Truly phenomenal. This is a show not to be missed.”

What’s Ahead at Blue Line Arts As the end of the school year approaches, Blue Line Arts is gearing up for some fantastic summer camps and workshops. While educational arts experiences accessibilty are limited to children in schools, Blue Line Arts offers courses that will bring meaningful engagement opportunities that are compelling and thoughtful. Summer camps and workshops for kids range in ages starting from 3-5 and up to 13+. Camps and workshops have themes such as “Imagineering and Movement,” “The Art of Nature,” and “Fun with Filmmaking.” There is no shortage of inspiration as the children work in the galleries surrounded by artwork from current exhibits. Projects will have them critically problem-solving while making new friends and collaborating during a week of fun. In the last year, Blue Line Arts served over 3,600 children, providing the tools essential for building innovative thinkers who will be the leaders of tomorrow.

The fun and learning isn’t only for the kids! Blue Line Arts has workshops for adults, a music series, and puts on numerous events. Artists and aspiring artists can take advantage of professional development workshops and submit artwork to the many juried shows put on throughout the year.

As a non-profit organization, Blue Line Arts is entirely funded by memberships, grants, sponsorships, fund-raising events, and other donations. Join at the Family level and receive a $60 voucher towards a camp or birthday party, invitations to exclusive member receptions, and discounts on classes and workshops. Join at the Artist Member level for $70 and receive invitations to exclusive receptions, discounts on workshops, classes, and camps, free submission to WestPark Gallery exhibits, and entry to the annual membership show.

Whether you are an artist, parent, long time art collector, or looking to become part of a growing, vibrant community, Blue Line Arts has something for you!

All photos Coutesy of Blue Line Arts.

405 Vernon Street Suite 100 Roseville, CA 95678. www.bluelinearts.org

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All photos in the Wines of Placer County Courtesy of the Placer County Vintners Association.

2013 Barbera Rosè which received a silver medal in the 2015 SF Chronicle Wine Competition (last year we won bronze on our 2010 Barbera Rosè).A refreshing rosé made from Barbera grapes yielding balanced acidity and fruity aromas of red cherry and raspberry. Perfect by itself or together with food. This wine is best served chilled. $21.00 [+tax]

This Cabernet Sauvignon’s grapes are sourced from the Rutherford AVA in Napa. The area is known for whats called “Rutherford Dust” Cabernet Sauvignons. This one is a big bold complex Cabernet with firm tanins, dark ruby red color and a nice nose. With nice fruit at the beginning of cherry and berry flavors followed by a big finish with hints of oak and spice. Barrel aged for 3yrs on French oak this is one for the wine closet. $29

Grown in the rich granite Loam soil of Placer County.

Our Cabernet Franc has subtle notes of Raspberry and Currants with violent and eucalyptus aromas and Velvety tannins. Silver Medal winner of the San Francisco chronicle wine competition.. Truly a pleasure for all your senses.

2013 Zinfandel This fresh zesty Zinfandel is filled with ripe strawberries, tangy elderberry and pomegranate. Revealing hints of vanilla bean and white pepper.

This wine is rich, layered and slightly oaky with a smooth and vibrant finish.

2011 Cabernet Sauvignon Aromatics of cocoa and toasted oak rounded out by tannins. Hints of juicy dark black cherry fruit. American oak aged for over 23 months. Less than 250 cases. GOLD MEDAL 2015 San Francisco Chronicle Tasting.

Estate Barbera 2009 French oak aged, late harvest with luscious amalgam of dark-fruit flavors. Excellent meal time companion.

Cante Ao Vinho is big on variety - we make Portuguese, French, Italian and Spanish wines. Our first German varietal, Gewurztraminer, will be released this weekend. Cante’s wine list is so long, we divide it up into three groups and rotate them every weekend.

Visitors, friends and family stop-

ping by our Rocklin tasting room can return three weeks in a row and have a different tasting experience each time! Touriga Nacional - In this Portuguese grape, find aromas and flavors of violet, blackberry, blueberry, cocoa, all spice with very fine tannins. It’s a big wine that is fresh and alive!

Tasting notes: Our 2012 Petite Sirah is a blockbuster and shows a classic, inky purple color in the glass. The wine is very slow to open, but once it does, rich aromas of blackberry, dark chocolate and cedar emerge. On the palate the wine is full bodied and struc-

tured, with some added notes of dark cherry coming through. The finish lingers nicely and shows a wonderful balance between fruit, tannin and acidity. This wine should pair nicely with wild game and should keep improving with additional years of bottle age.

2012 Liam’s Late Harvest Zinfandel: Aromas of deep dark fruit with well-blended oak compliment this zinfandel perfectly. This late harvest zinfandel bathes the palate with dark cherries, blackberries, starts a tad sweet and finishes dry with just a touch of pepper. A blend of

85% Lodi zin with 15% petite sirah.

Pairs well with any red meat as well as your favorite dark chocolate dessert. Serve between 55 and 60° F. Aging: 1 year/new American oak.

Bronze Award-S.F. Chronicle Wine Competition. Price/Bottle:$23.99

2013 Petite Sirah Known for inky dark purple color, mild tannins, and aromas of fresh herbs and white pepper overtones.

Make no mistake - it is NOT Syrah, and it is definitely NOT Petite!

New release is a 2012 Four Way Blend. This is a fruit forward well balanced blend of 33% Cabernet Sauvignon, 33% Zinfandel, 33% Syrah and 11% of a Petite Sirah.

After sleeping for 12-months in 75% new American oak barrels, its personality is subtle initially, but with patience – this one is happy to compliment a juicy steak. Also pairs perfectly with an empty glass! $27

Aged for two and a half years in French Oak. A slight amount of residual sugar counseled nicely by acid makes this wine perfect with dinner.

2008 Tempranillo San Francisco Chronicle Best of Class. Full Body. 3 years in French

and American Oak. Flavors of Leather along with dark cherry.

Long, velvety finish that lingers with leather and subtle tannins.

Philosophy & Style: Sangiovese grapes are naturally large and are lighter in color, and left to their own devices will produces a wine that is fruit-forward and approachable with a light red color. Some winemakers try to combat this naturally tendency and go to great lengths to get more color, more dry tannins, and more dark flavors in the wine. But this fights against the natural flavors and tendencies of the grape. So at Wise Villa, we let the grape express itself, and emphasize the excellent red fruit flavors of strawberry, cherry and raspberry. Winemaking Notes: Whole berry fermentation (resulting in carbonic maceration) preserves and enhances the natural red berry fruit flavors of

Sangiovese. In addition, we keep oak influence low to ensure that the emphasis remains squarely on the wonderful red berry flavors. Pitch: A staff favorite that goes quickly to our Wine Club, this wine never lasts long, generally selling out before any other red wine. Big fruit and spice flavors meld perfectly. Descriptors: Succulent strawberry and raspberry, baking spices, vanilla and a balanced smooth finish. Awards: Double Gold Medal, SF Chronicle. Production: Estate Grown, Produced, & Bottled.

Sauvignon Blanc , a unique wine grown and processed on our ranch , that is not blended with any other grape , to insure the highest quality and taste of excellance a fine white wine will impart . Austin Lindemann , River Rock Ranch Lindemann Winery

Grown in the rich granite Loam soil of Placer County.

Our Cabernet Franc has subtle notes of Raspberry and Currants with violent and eucalyptus aromas and Velvety tannins. Silver Medal winner of the San Francisco chronicle wine competition. Truly a pleasure for all your senses.

Cabernet Franc - 2013. This is a full bodied red with hints of blackberry and dark cherry. It was done in a hungarian oak barrel, so has a hint of vanilla also!! Estate Bottled.

Non-Vintage “Confluence” Dessert Wine: A red dessert wine produced with 4 traditional Portuguese varietals, offering a blend of 57% Tinta Maderia, 22% Touriga, 16% Tinta Cao and 5% Souzao.

This presents a “Confluence” of characteristics that include notes

2012 WHERE THE BUFFALO ROAM Proprietary name for our popular traditional & consistent medal winning Rhone-style red blend this year produced from Syrah, Mourvedre, & Grenache grapes grown here in Placer County. Concentrated but lively fruit, silky tannins, depth with a hint of spice, elegant and easy to drink! Extremely food friendly!

2011 GOLD-– 2014 Orange County Wine Competition.

2011 SILVER—2014 SF Chronicle Wine Competition 2011 SILVER--2014 CA State Fair Wine Competition

Montepulciano is an Italian varietal, similar to Sangiovese but with more fruit flavors.

The hilltop village of Montepulciano is located in the Siena province of southern Tuscany, however, the bulk of the wine is grown primarily in central and southern Italy towards the Adriatic Sea. There is less than 100 acres of Montepulciano grown in California, Secret Ravine Vineyards harvests 1 acre from the Doupnik Family Vineyard located only a few miles from downtown Loomis. The most recent vintage has won two awards so far this year. Come by and have a taste.

of dried plum and Mission fig.

This is a semi-sweet traditional Port with deep, rich flavors and a clean, smooth finish that pairs beautifully with strong cheeses and cured meats, as well as dark chocolate! $24

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Bear Ri Tasting: 2751 Co Meadow bearrive (EXIT 12 Bonitat Tasting: At the B 291 Aub Auburn bonitata Cante A Tasting: the Baru 5250 Fro 530-632 Casque Tasting: 11 am-5 9280 Ho 916-652 Ciotti C Tasting: 3750 Ta 916-534 Davis D Tasting: Lincoln B 448 Linc Lincoln, davisde Dono d Vineyar Tasting: 6100 W 530-888 Fawnrid Tasting: 11am-5 5560 Fa Auburn fawnrid Lone Bu Tasting: 7505 W (Enter a 530-823 lonebuff

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updated February 2015

Participating Wineries

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Bear River Winery Tasting: Fri-Sun / 12-5 pm 2751 Combie Road Meadow Vista, CA / 530-878-8959 bearriverwinery.com (EXIT 125 off I-80) Bonitata Boutique Wine Tasting: Wed-Sun / 1-6 pm At the Bernhard Museum 291 Auburn-Folsom Road Auburn, CA / 530-305-0449 bonitataboutiquewine.com Cante Ao Vinho Tasting: Sat-Sun / 11am-5 pm the Baruboni Building 5250 Front St, Rocklin, CA 530-632-8058 / canteaovinho.com Casque Wines Tasting: Fri-Sun 11 am-5 pm & by Appt.

9280 Horseshoe Bar Rd, Loomis, CA 916-652-2250 / casquewines.com Ciotti Cellars Tasting: Fri-Sun / 12-5 pm 3750 Taylor Road, Loomis, CA 916-534-8780 / ciotticellars.com Davis Dean Cellars Tasting: Sat-Sun / 11am-5 pm Lincoln Brand Feeds Building 448 Lincoln Blvd, Suite 203 Lincoln, CA / 916-644-0495 davisdeancellars.com Dono dal Cielo Vineyard and Winery Tasting: Thurs-Sun / 12-5 pm 6100 Wise Road, Newcastle CA 530-888-0101 / donodalcielo.com Fawnridge Winery Tasting: Thurs-Sun 11am-5 pm and by Appt.

5560 Fawnridge Road Auburn, CA / 530-887-9522 fawnridgewine.com Lone Buffalo Vineyards Tasting: Fri-Sun / 12-5pm 7505 Wise Rd, Auburn, CA (Enter at Buttes View Lane) 530-823-1159 lonebuffalovineyards.com EJ

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LS

RD

To Lake Tahoe / Reno

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Mt. Vernon Winery Tasting: Thurs-Sun / 11am-5pm 10850 Mt. Vernon Road Auburn, CA / 530-823-1111 mtvernonwinery.com PaZa Vineyard & Winery *call during inclement weather Tasting: Sat-Sun / 12-5 pm 3357 Ayres Holmes Road Auburn, CA / 916-834-0565 pazavinesandwines.com Pescatore Vineyard & Winery Tasting: Sat-Sun / 12-5 pm 7055 Ridge Rd, Newcastle, CA 916-663-1422 pescatorewines.com Popie Wines Tasting: Fri-Sun / 12-5 pm 3750 Taylor Road, Loomis, CA 916-768-7643 / popiewines.com Rancho Roble Vineyards Tasting: Fri-Sun / 11am-5 pm & by Appt.

340 Fleming Road / Lincoln, CA 916-645-2075 / ranchoroble.com River Rock Ranch Lindemann Winery Tasting: Sat-Sun / 12-4 pm 6024 Prairie Way, Lincoln, CA 916-408-3855 / riverrockranch.co Rock Hill Winery

Tasting: Fri-Sun / 12-5pm

Groups any day by appt.

2970 Delmar Avenue, Loomis, CA 916-410-7105 / rockhillwine.com

Secret Ravine Vineyard and Winery Tasting: Sat-Sun / 12-5 pm 4390 Gold Trail Way, Loomis, CA 916-652-6015 / secretravine.com Viña Castellano Winery Tasting: Thurs-Sun / 12-5 pm 4590 Bell Road, Auburn, CA 530-889-2855 vinacastellano.com Wise Villa Winery & Bistro

Wed-Sun: Wine, Tasting & Food,11am-5pm Fri-Sat: Wine, Tasting, Food, Music 11am-9:30pm Friday: Live Music 6:30-8:30pm

4200 Wise Road, Lincoln, CA 916-543-0323 / wisevillawinery.com

The Foothills Farmers Market offers the freshest, locally grown produce from Granite Bay to Tahoe City. One of its most popular locations is the parking lot of Whole Foods in Roseville’s popular shopping destination, The Fountains.

Members of the farmer’s market pride themselves on operating only Certified Farmers’ Markets, which are governed under the California Department of Food and Agriculture. In keeping with the spirit of a true farmer’s market, members of the Foothills association can only sell non-agriculture food items such as baked goods and seasoned snacks if they are already primarily providing California produce that’s grown in the area.

Between now and the summer months, food lovers and home cooks can go to the farmers’ markets and buy strawberries, mandarins, Meyer lemons, apples, tangelos, grapefruit, squash, cabbage, onions, garlic, beets, kale, potatoes, collards, lettuce, mushrooms and other items. Lamb, chicken, beef, eggs and honey are also typically for sale.

Above Left: Hans Anderson plays for the croud. Above Right: Patrons of the Roseville Tuesday Farmers Market in the Fountains near Whole Foods. Photos by Mike Cosio. Right photos courtesy of Foothills Farmers Market.

The Foothills Farmers Market operates at the following locations: Tuesdays in Roseville: Whole Foods Market at the Fountains Galleria Blvd. & East Roseville Parkway from 8:30 am – 1 pm Wednesdays in Auburn: DeWitt Center Bell Road & First Street 10am-1pm, staring June 3 Wednesdays in Foresthill : Main Street 4 pm-7 pm, staring June 3 Thursdays in Rocklin: Finnish Hall Rocklin Road at S. Grove Street, 8 am-noon, starting May 28 Saturdays in Auburn: Old Town Courthouse Parking Lot Auburn-Folsom Rd at Lincoln Way, 8 am – 12 noon Rocklin: RC Willey at Blue Oaks Center 6636 Lonetree Boulevard 8:30 am-12:30 pm, starting June 6 Granite Bay: Quarry Ponds Town Center 5550 Douglas Boulevard, 8:30 am-1 pm, starting June 7

photos courtesy of Foothills Farmers Market.

Memorial Day weekend is a great time to schedule that getaway. A trip to the coast, maybe the mountains, a little wine tasting, a day or two in a Greek village.

OK maybe that last one’s a reach. At 18-plus hours each way, nobody wants to fly to Greece and back over a long weekend.

But they may want to hop on over to Saint Anna Greek Orthodox Church in Roseville to experience a little flavor of the Greek Islands.

For the 21st year in a row, and the eighth at their home off the Roseville Parkway, Saint Anna is bringing a taste of Greece to the community. And when I say taste, I mean it. Gyros and souvlaki, spanikopita and tyropitas, dolmathes, pastitsio, mousaka, lamb and, of course, ouzo.

“It’s a great time,” said event co-chair Paul Pegadiotes. “It’s an opportunity for us at Saint Anna to interact with our community and provide some wonderful food, drink and entertainment. It’s an event that people will enjoy and walk away with the experience of having visited a Greek village.”

Some of the wines are crafted from varietals like Mavron and Xynestri, which are from one of the oldest wine producing regions of the world,” Flesoras said. “The music and the dances similarly span the centuries, while our Orthodox Christian Faith remains much unchanged from the onset of Christianity. It’s a celebration of who we are as a community, and by extension what we offer the greater community. And, for this, we remain most grateful.

Which means there’s more to it than just food. They will be breaking out the bouzoukis for some live music; and dancing is always a part of any Greek celebration, from the guest dance troupes (they are excited to welcome a Serbian dance group this year) to the spontaneous moves of festival goers, both experienced and those who want to learn a step or two.

An open-air marketplace will feature hard-to-find specialty foods, crafts, clothing, jewelry and art. There will be plenty of cultural conversation as well.

“Although Saint Anna Parish was founded by a small group of Greek Americans, the Parish is part of the worldwide Orthodox Church – the oldest Christian Church in the world,” said Father Chris Flesoras. “This is not a theological statement, it is an historical one. Our Parish, and by extension our Festival, are products of Roseville, Our stewards gather with grateful hearts to commemorate those who have given their lives in the service of our Country, to thank God for the blessings He bestows upon us, to celebrate aspects of our Faith and cultural heritages and to extend hospitality to all those who come into our midst. Although this is only our twenty-first year,

many of the recipes have been enjoyed by our families for generations.”

New to the Saint Anna Greek Food and Wine Festival this year are the words “and wine.” Proving there’s more in the Greek liquor cabinet than a bottle of ouzo, they will be gathering some traditional Greek wines for tasting and for purchase.

“Some of the wines are crafted from varietals like Mavron and Xynestri, which are from one of the oldest wine producing regions of the world,” Flesoras said. “The music and the dances similarly span the centuries, while our Orthodox Christian Faith remains much unchanged from the onset of Christianity. It’s a celebration of who we are as a community, and by extension what we offer the greater community. And, for this, we remain most grateful.”

The fun begins Friday, May 22, from 5-10 p.m., and continues Saturday and Sunday from noon to 10 p.m.

Parking is free and admission is only $2; children 12 and under are free. Saint Anna Greek Orthodox Church is located at 1001 Stone Canyon Drive in Roseville. Food to go is available.

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200

he little lemon leapt without fear.”

That “leap,” jotted down during a brainstorming session between Roseville mother-daughter duo, author Karen Sanders-Betts and illustrator Hannah Howerton was the first step in a journey that led to the creation of their children’s book “The Little Lemon that Leapt.” Their book, which deals with themes of bullying and embracing differences, is the result of Sanders-Betts’ life-long dream of penning her own children’s book and daughter Hannah’s aspirations to affect a positive change in the world.

“Lionel is a little lemon who leaps from his tree to see the world

[where] he meets all sorts of weird characters, at least he calls them weird, and he bullies them along the way,” explains Howerton. “He finds himself frustrated, the whole world is weird [and] it’s not what he expected. But in the end he realizes that weird is wonderful and he embraces that.’”

The illustrated book is aimed at younger audiences in order to catch them in their formative years and give children the tools they may need to deal with bullying, both in overcoming situations as well as potentially recognizing it in themselves. “In our book, Lionel was bullied, he becomes the bully, and it comes full circle. If you subtly can get in the back door and teach kids to accept differences in themselves and in others, they’re going

to realize it down the road,” explains Sanders-Betts. “We even use weird words in the book, ‘macarons,’ and ‘vegan,’ and ‘fastidiously fashionable.’ We do that on purpose because when we do the book readings, we explain to kids, ‘that’s a weird word, but let me explain it to you because when you get to know it, it’s really a wonderful word.’ And that’s the same in life.”

“We feel like the story gives kids the tools that he or she may need to be able to overcome the bullying or to not be a bully.

If you have that knowledge, if you have that confidence then it’s not going to affect you in the same way that it could have,” adds Howerton. “When you accept who you are, you accept who others are as well.”

Sanders-Betts and Howerton cite examples of popular celebrities, such as musicians Justin Timberlake and Ed Sheeran, who faced bullying earlier in life, noting that usually what makes them successful as adults is exactly what made them targets as children. “Kids don’t know that what makes you weird as a child

is exactly what makes you a magnificent adult. We all know that as adults! That one thing that made you a little different is what makes you a superstar,” she says. “Bullies stifle creativity and greatness. We will never know how much we miss because a bully shut someone down at five, six, or seven years old. If we can help one child to say, ‘I’m okay with who I am,’ whether it’s red hair like my nephew who embraces his ginger, owns it, loves it, and makes his hair spiky and wild, or it’s a career path.”

Sanders-Betts was inspired to write about themes of self-confidence and acceptance because of her own experiences growing up as a child in Missouri. “I was raised in a home where there was zero tolerance for bullying. Back then there wasn’t a lot of awareness of it, but we were taught that you don’t make fun of

Left Page: Roseville mother-daughter duo author Karen Sanders-Betts, left, and illustrator Hannah Howerton created a children’s book together, “The Little Lemon that Leapt,” which deals with issues of bullying and acceptance.

Above Left: #ichooseweird bracelets are available online, the proceeds of which go towards helping create Karen Sanders-Betts and Hannah Howerton’s non-profit organization, as well has help distribute books to school libraries all over the country.

Above Right: “The Little Lemon that Leapt” follows Lionel the Lemon and his quest to discover the “magnificent, marvelous, and mesmerizing” world, while overcoming bullying and understanding acceptance of self and others. The book and merchandise, including t-shirts, totes, and #ichoosewierd bracelets are available online.

anyone for anything at anytime for any reason. So I was always raised that way,” she remembers. “And when I look back, I think I was a weird kid! I was a bookworm, I was a tomboy, I liked to fish and ride my mini bike, my dad’s side of the family was Czechoslovakian so we ate weird food, we hunted for mushrooms in the woods, I was weird! But I had incredible encouragement at home from my parents, so I was always confident.”

It was because of her father’s influence and encouragement that Sanders-Betts dedicated the book to him, naming the main character, Lionel. Throughout the book, Howerton has added hidden Easter Eggs in the graphics, such as the initials “L+C” carved into a tree on page 35 of the book, for her grandparents “Lionel + Carole.”

“The most incredible gift was that he was here when we brought the book home,” says Sanders-Betts. “ So many things about this book are an absolute gift. I got to do it with my daughter, I dedicated it to my dad, this book is my heart. Plus if I can make a difference for one child, if we can touch one child and make them follow their dream, the path that they want, and not be shut down by a bully then this was worth every single minute.”

Funded through a successful Kickstarter campaign, supporters raised $13,000 in two weeks, exceeding the original goal of $10,000. This allowed Sanders-Betts and Howerton, who created their own publishing house, Little Lemon Productions in the process, to make their creation a home-grown effort, printing it through Roseville’s Paul Baker Printing. “Kickstarter is such an amazing thing to have,” says Sanders-Betts. “With that money we were able to do it exactly the way we wanted, print locally, soy-based inks, do it the right way, all here in America.” Through their successful funding, they are also following through with their Kickstarter goal of donating books to at least one school library in all 50 states. They’ve already started, donating books to near-by Oakhills and Maidu Elementary and as far away as Maine.

Lionel the lemon is also reaching out to kids via social media as well. Sanders-Betts and Howerton have coined the hash tag, “#ichooseweird” to encourage kids and adults to confidently and publically proclaim their individuality.

While the book is geared towards reaching children directly, Sanders-Betts feels that parents obviously have an influence over their children and can make a considerable difference to their sense of self-acceptance. “Support their choices, no matter

what they are, make them feel good about it,” she advises. “If they’re a little boy who wants to dance ballet, support that path and give them the tools to make them feel strong and confident so that when they go into the world, the playground, the classroom, the workplace, they have the tools to say, ‘this is me.’”

Roseville mother-daughter duo illustrator Hannah Howerton, left, and author Karen Sanders-Betts created a children’s book together, “The Little Lemon that Leapt,” which deals with issues of bullying and acceptance.

Revved-up rods, chopped and dropped Mercs and classic muscle cars will hit Lincoln Way in Auburn beginning May 8. Auburn Cruise Nite’s monthly showing from May through September has historically been a big hit with locals as well as out-of-towners.

“We are looking forward to the car show, it’s just a fun time seeing all the classics and hanging out with friends,” said Jody Lynch, of Cool. “We bring the kids and make a nice Friday night of it. “ Each month features a different car club and specialty car, said organizer Bob Kennedy.

“For the first one the 20-30 Club will be assisting us and the car we are brining in is Bart Riebe’s 65 Corvette Convertible,” he said. “It’s a 99-point judged car.”

Don’t think you can roll up in your 1976 Chevrolet Caprice, it won’t make the cut. Cars models from 1972 and older are the only ones allowed for this event.

There is room on Lincoln Way, where cars line up staring at Elm Street running down to High Street, for about 350 cars. “We try

to squeeze in whatever we can,” said Jim Bond.

The event is free to car owners and spectators. There will be food and beverage and automobile related vendors, but the list of who can set up shop on the street is limited.

“We like to keep the spaces available for cars, not necessarily vendors,” Kennedy said.

For the kick-off Cruise Nite the Auburn Concert Band will be performing on the balcony of the Promenade building starting at 6 p.m. Cars will start to line up around 4 p.m. on the upper block of Lincoln and at 5 p.m. in the Downtown area. Most Downtown business will stay open during the event.

There will be Cruise Nite T-shirts available for purchase and this year there will be a season-long raffle. The Boys and Girls Club will have a booth selling raffle tickets. The prize is a set of 15inch Chevy tires and wheels, Kennedy said. The winner of the wheels and tires, donated by Tire Depot, will be announced at the September Cruise Nite.

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ife Time Fitness is coming to Roseville. The “Healthy Way of Life” company, with facilities all over the United States and Canada, is slated to open its 115th gym at the corner of East Roseville Parkway and Secret Ravine in May. The company’s formula for success is based on a foundation of people, places, and programs, setting it apart from competitors with qualified staff, extensive and state-of-the-art facilities, and a variety of exclusive fitness programs. The club will have over 300,000 square feet of space, accommodating an aquatic facility with indoor and outdoor pools, tennis courts with clay and Rebound Ace surfaces, two NBA-sized basketball courts, dozens of fitness classes ranging from yoga and Pilates, to cardio and strength training, a spa, a bistro featuring healthy menus, and a Kids Academy where kids can learn Spanish or Zumba as their parents work out.

“We clearly are doing some things right, and I think it starts with the fact that we have created what we consider to be a healthy way of life destination,” says Natalie Bushaw, Life Time Director of Public Relations. “I think the success comes not only from the places that we build and create, but also what we put inside, the people who bring our programs to life. Whether it’s our group

From Left Clockwise: The LifeCafé features healthy eating options with their “If It’s Here It’s Healthy” menu.

Life Time Fitness, which is slated to open in Roseville this May, features an aquatic complex which includes two indoor pools and an outdoor facility, which boasts waterslides on one end and an easy, beach like, zero entry on the other end.

Life Time Fitness club features an outdoor tennis facility, featuring both Rebound Ace and clay surfaces.

Two NBA-sized basketball courts are available to Life Time Fitness members, opening up in May of this year in Roseville.

fitness instructors or our Life Time training coaches, or our certified training instructors helping our members achieving their goals. I think the combination of those three things, our place, our people, and our programs, certainly has created a differentiation in the marketplace amongst many other clubs that are available for people to use.”

And with dozens upon dozens of specialized fitness training classes, there is a little something for just about anyone, regardless of ability or current activity level. Programs range from kick boxing, circuit training, and weight lifting, to eight different types of yoga classes.

“The programs that we offer will have something for everybody from kids, to adults, to the large retired community that I’ve noticed here, whether they’re coming over for tennis, group fitness classes, or aqua aerobics,” says General Manager Robert Chemaly.

Life Time also offers programming for kids, from toddlers to teens, with their signature Kids Academy, giving younger members and their parents options above and beyond babysitting.

With 25,000 square feet of space, the Kids Academy will have children dancing, tumbling, enjoying karate, and yoga, as well as enjoying tried and true arts and crafts classes. Life Time even

offers a Spanish class for both kids and toddlers.

“We know that families are a big part of who come to Life Time: Mom and dad want to get their work out in, but they don’t want t leave their kids at home, so we’ve created a Kids Academy space that allows our kids to not only be active, but to learn interesting things including Spanish immersion, arts classes, music classes, kids are doing Yoga, kids are doing Zumba,” says Bushaw. “ It’s the kids often who are saying, ‘when are we going to go to Life Time?’ which can sometimes be the incentive parents need to go and make sure they’re getting their healthy workout in.”

Although some may feel intimidated by all the available options offered at Life Time, staff members are uniquely qualified to help members choose the right classes or activities and achieve their fitness goals.

“We really pride ourselves on best people, places, and programs.

Our private training staff has credentials and certifications that are really unique in the industry,” explains Chemaly. “We’re lucky to be in a hot-bed [area] with Sacramento State having a kinesiology and exercise science programs, as well as Chico State having them. We’ve been able to attract the best of the best staff and that certainly will translate to super high-quality programming for members.”

But Life Time is not all about hard work and no play. The club also offers members, as well as non-members, healthy nutrition through their LifeCafé and bistro, featuring their “If It’s Here It’s Healthy” menu, which eschews product containing trans fats, bleached flours, artificial flavors, colors, preservatives, and sweeteners.

“The food is incredible and tastes great,” says Chemaly. “But the most important thing is that it’s very, very healthy for you.” In addition, the club features spa facilities which are also available to members and non-members alike.

“We’re really excited to become a part of the Roseville and Rocklin community,” says Bushaw. “It’s been a long time, it’s been a few years since we’ve found the right spot and started construction. So to have it come to life, we’re very excited to serve the community and become an integral part of the community.”

Left: Artist rendering courtesy of Life Time Fitness Life Time Fitness is opening its 115th club in Roseville this May. The gym features many luxurious amenities such as tennis courts, swimming pools, group classes, a spa, and healthy eating bistro.

Life Time Fitness, which opens up in Roseville in May of this year, features an aquatic complex, which includes two indoor pools and an outdoor pool.

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When Kirk Edgerton got out of college at the age of 24, he was overweight and unhappy living a less than active lifestyle. “I couldn’t run to the neighbor’s mailbox,” he admitted. “It was a challenging start and I didn’t know what to do or where to begin, so I just started running in whatever I had at home. It’s been a long, long process. But the hardest part was starting off new and fresh and not having a resource to go to.”

Since then, Edgerton has gone on to run competitively in races such as the Western States 100 and the Boston Marathon. He has also gone on to spearhead a fitness program with Fleet Feet Sports in Roseville and Fair Oaks locations, using his own experiences to help others live a healthier and more active lifestyle. ”We started this seven years ago and I use myself as an example. When I started I had no idea about nutrition, foot ware, or products. I didn’t know anything. I ran in cheap shoes that were worn out that I had had for a few years. I didn’t know anything about technical apparel. I learned over a four year process of doing things wrong, which taught me how to do things right. I wanted to create a training program which will take somebody who is new like me and speed up that learning process.”

Fleet Feet Sports training programs cater to a gamut of abilities and goals. From beginning runners who are looking to start a regime to ultra runners training for a 50 mile race, there are groups and trainers who can help athletes achieve their goals.

“Your goals, my goals, everyone else’s goals are different based on what people want to get out of running, training, and walking. The idea is to get people moving and to do something. All abilities are welcome so long as people are trying and making an effort,” says Edgerton. “We’ve got a training program for beginner all the way up to elite, ultra runners who want to run super far and super long, and everything in between.”

Groups meet twice a week, on weekday afternoons and Saturday mornings, although Edgerton advises that those runners training for marathons should work out on their own on top of that. Routes vary, with trails in the Roseville, Folsom, and Granite Bay areas. “We run in a lot of different areas,” says Edgerton. “We run a lot of times at Maidu Park in Roseville, Sculpture

Park in Roseville, and then a lot of our training programs are around Lake Natoma. You’ve got the American River bike trail that stretches from Folsom Lake to Discovery Park and we utilize that. It’s a great resource, especially for athletes in the area. It’s a great place to work out because it’s beautiful, it’s well maintained, and it’s a relatively safe place to go whether you’re in a group or an individual.”

Training groups also focus on other aspects of fitness. According the Edgerton, nutrition issues are the number one source of questions for beginning runners. “You’re burning a lot of calories so you need to take in calories because calories, carbohydrates, and glycogen are your body’s fuel system,” he explains.

“There’re energy gels, and bars, and supplements that replace the calories that are easily consumed and easily digestible.

You’ve got options ranging from something that’s processed to something that’s more natural and everything in between.

Roseville Parks, Trails & Bikeways Map Get Active…For the Fun of it!

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Recommended Outings You’ve got a bar, you’ve got a gel, you’ve got a gummy, you’ve got a powdered drink mix, it’s just whatever flavor, taste, and consistency works best for you.”

What runners wear is also a key component in their training. Shoes, for example, can vary in size, width, form, and function, so getting the right fit is important. “It’s having someone ask you enough questions on how you’re going to be using it, where you’re using it, and an analysis of your body’s biomechanics and movement, determine if you have a stable or unstable foot, and then match it up to a shoe that best fits your individual needs and foot shape,” says Edgerton.

The value of running in a group has social benefits as well. “’If I’m going to go run by myself, I can give myself lots of excuses and lots of ways to get out of it. ‘I’m too busy, I’m too tired, my day was too long, I’ve got too much stuff to do at home,’” says Edgerton. “But if you and I are going to go for a run, you’re expecting me and I don’t’ want to let you down. And that tends to be people’s mentality, people expect them to be there and they’ve made a financial commitment, so it’s a little more difficult to back out of that work out for the day.”

While committing to an ongoing fitness regime takes will power, it’s usually the first step that’s the hardest yet most important. “It’s just finding [a workout] that suits your goals, and then committing to it and showing up,” says Edgerton. “It’s the hardest part sometimes, and even for a race too, it’s just making that commitment, taking the leap and saying, ‘I’m going to try this and make it work.’”

Miner’s & False Ravine Trails Catch the trail at Sculpture Park (#60 behind the Home Depot on N. Sunrise Ave.) and go through some of Roseville’s most beautiful open space and wetland areas. Follow the Miner’s Ravine Trail all the way to Sierra College Boulevard, or take the False Ravine Trail (map grid area G3). Both trips are nearly three miles one-way.

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Maidu Regional Park For a perfect Saturday with the family, visit the Maidu Museum & Historic Site (#44). Take a tour of the ancient Maidu Indian village site to see stunning petroglyphs and bedrock mortars.

Then, catch the trail next to the museum and travel through the interior of the park, or around the outside, for a two mile loop.

Pleasant Grove Creek Trail (south branch)

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Take the south branch of the Pleasant Grove Creek Trail at Veteran’s Memorial Park (#68) and ride through beautiful open space and majestic oak trees. The one-way trip between Veteran’s Memorial Park and Blue Oaks Park (#5) is one mile.

This map is provided as a guide to park and bicycle facilities and routes within the City of Roseville, and is not intended as a guarantee or warranty of the safety, condition, suitability or fitness of the facilities and routes shown on the map.

Conditions of road, bikeway, and park facilities are subject to changes which can render them unusable or unsafe at any time. Any person using these facilities and routes is responsible to determine its suitability and whether the user's skill level is appropriate for the facility or route.

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PlumpJack Squaw Valley Inn

Whether you come for lunch or a lifetime, we invite you to discover Placer County for yourself.

Outdoor Wedding by Ingrid Nelson

High Hand Café, Loomis

Lake Tahoe Concourse d’Elegance

Placer County Visitors Bureau • 1103 High Street • Auburn, CA 95603 • 530.887.2111 North Lake Tahoe Visitors Bureau • GoTahoeNorth.com • 800.TAHOE4U

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