FEBRUARY 2019
Exploring Roseville, Rocklin, Lincoln and South Placer County communities
DATE NIGHT ROUND UP COCKTAILS, DINNER & THEATER IN PLACER COUNTY DON’T WAIT FOR EVENING TO TRY THIS VALENTINE TREAT ROSES IN ROSEVILLE A WEDDING VENUE TO FIT YOUR DREAMS THE DEADLY DUO: COFFEE & CHOCOLATE
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Mimi Nassif
6085 Douglas Blvd., Suite 700 Granite Bay, CA 95746
CEO/BROKER
916.612.7772
MimiNassifLuxuryEstates.com MimiLuxuryEstate@gmail.com
DRE #01918236
Mimi Nassif
6085 Douglas Blvd., Suite 700 Granite Bay, CA 95746
CEO/BROKER
916.612.7772
MimiNassifLuxuryEstates.com MimiLuxuryEstate@gmail.com
DRE #01918236
Grand Opening Celebration
Happy New Year! JUST LISTED
Special thank you to my family, friends and clients who attended my Grand Opening Celebration!
6105 Terracina Ct, Loomis
$2,575,000
100 Englehart Dr, Folsom
$999,000
SOLD
6200 Ruscada Ct, Loomis
108 Tilbury Ct, Roseville
$699,000
$625,000
RECENTLY SOLD
6100 Terracina Ct, Loomis $2,764,000 440 Bret Harte Rd, Sacramento $2,480,000 5807 Saint Francis Ct, Loomis $1,379,000 4366 Pebble Beach Rd, Rocklin $1,374,999 1408 Oak Hill Way, Roseville $1,000,000
7515 Olive Glen Ct, Granite Bay $1,265,000 6138 Shadowbrook, Granite Bay $1,250,000
OUR TEAM
We are growing our company and looking for talented Realtors who want to take their business to the next level. Contact us if you are interested in learning about what our company has to offer, and to join us on our successful journey.
Jackie Corchado Executive Assistant
Sarah Chiesa Realtor License #02076955
Elena Tkachuk Realtor License #01879784
Michael Yarmolyuk Realtor License #02032682
Nadine Ataya Realtor License #01507210
Koda King Realtor License #02050692
Julie Yarmolyuk Realtor License #02049903
Vitalii Velyk Realtor License #02030726
Jenifer Giudice Realtor License #01961160
4501 Longview Dr, Rockin $1,175,000
9752 Weddington, Granite Bay $1,100,000 9487 Crocker Rd, Granite Bay $949,000
Results Through Exceptional Customer Service and Integrity! “Mimi Nassif Luxury Estates is a boutique brokerage that specializes in luxury properties in the greater Sacramento area. Our company is committed to going above and beyond to meet and exceed our clients expectations in every transaction. I would love the opportunity to share my marketing strategies with you and to show you how I can sell your house for top dollar in the shortest amount of time.� - Mimi Nassif, CEO/BROKER of Mimi Nassif Luxury Estates
Mimi Nassif
6085 Douglas Blvd., Suite 700 Granite Bay, CA 95746
CEO/BROKER
916.612.7772
MimiNassifLuxuryEstates.com MimiLuxuryEstate@gmail.com
DRE #01918236
Mimi Nassif
6085 Douglas Blvd., Suite 700 Granite Bay, CA 95746
CEO/BROKER
916.612.7772
MimiNassifLuxuryEstates.com MimiLuxuryEstate@gmail.com
DRE #01918236
Grand Opening Celebration
Happy New Year! JUST LISTED
Special thank you to my family, friends and clients who attended my Grand Opening Celebration!
6105 Terracina Ct, Loomis
$2,575,000
100 Englehart Dr, Folsom
$999,000
SOLD
6200 Ruscada Ct, Loomis
108 Tilbury Ct, Roseville
$699,000
$625,000
RECENTLY SOLD
6100 Terracina Ct, Loomis $2,764,000 440 Bret Harte Rd, Sacramento $2,480,000 5807 Saint Francis Ct, Loomis $1,379,000 4366 Pebble Beach Rd, Rocklin $1,374,999 1408 Oak Hill Way, Roseville $1,000,000
7515 Olive Glen Ct, Granite Bay $1,265,000 6138 Shadowbrook, Granite Bay $1,250,000
OUR TEAM
We are growing our company and looking for talented Realtors who want to take their business to the next level. Contact us if you are interested in learning about what our company has to offer, and to join us on our successful journey.
Jackie Corchado Executive Assistant
Sarah Chiesa Realtor License #02076955
Elena Tkachuk Realtor License #01879784
Michael Yarmolyuk Realtor License #02032682
Nadine Ataya Realtor License #01507210
Koda King Realtor License #02050692
Julie Yarmolyuk Realtor License #02049903
Vitalii Velyk Realtor License #02030726
Jenifer Giudice Realtor License #01961160
4501 Longview Dr, Rockin $1,175,000
9752 Weddington, Granite Bay $1,100,000 9487 Crocker Rd, Granite Bay $949,000
Results Through Exceptional Customer Service and Integrity! “Mimi Nassif Luxury Estates is a boutique brokerage that specializes in luxury properties in the greater Sacramento area. Our company is committed to going above and beyond to meet and exceed our clients expectations in every transaction. I would love the opportunity to share my marketing strategies with you and to show you how I can sell your house for top dollar in the shortest amount of time.� - Mimi Nassif, CEO/BROKER of Mimi Nassif Luxury Estates
Exploring Roseville, Rocklin, Lincoln and South Placer County communities
Exploring Roseville, Rocklin, Lincoln and South Placer County communities February 2019 VOLUME 05 ISSUE 2
General info 916-774-7908 Associate publisher Bill Sullivan, 916-351-3750, bills@goldcountrymedia.com Content and design manager Julie Miller, 530-852-0256, juliem@goldcountrymedia.com Senior creative associate Mindy Schiller, 530-852-1505, mindysc@goldcountrymedia.com Advertising Sales Staff Theresa Arnold, 916-308-2400, theresaa@goldcountrymedia.com Gayle Scott, 530-308-6342, gayles@goldcountrymedia.com JoAnn Stuck, 916-774-7934, joanns@goldcountrymedia.com
On the cover: Date Night Photo courtesy
Publication Designed By Gold Country Media Services. Small business? Ask us about our design and printing services. Email betho@goldcountrymedia.com
Copyright 2019. 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 South Placer 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 South Placer Magazine.
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Grow Your Own Fruit & Nuts BAREROOT TREES FOR SALE Almonds • Apricots • Asian Pears • Cherries • Nectarines • Peaches • Pears • Plums Backyard tree catalog available at: fowlernurseries.com
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1/25/2019 12:06:54 PM
Sierra Financial Planning & Asset Management
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JOE GILMAN PLAYS BRUBECK’S ‘TIME OUT’
A re-creation of Dave Brubeck’s classic TIME OUT album, including Take Five and Blue Rondo, performed by The Joe Gilman Quartet. Featuring Gilman on piano, Jacam Manricks (alto saxophone), George Ban-Weiss (bass) and Tim Metz (drums) will perform the entirety of Dave Brubeck’s classic jazz album Time Out. Time Out is a studio album by the Dave Brubeck Quartet, released in 1959 on Columbia Records, it is based upon the use of time signatures that were unusual for jazz.
Sat, Feb 9, 2019 • 7:30-9pm • $26 gen/$10 Students/$28 day of show
STATE THEATRE PRESENTS: CHRIS CAIN
Chris Cain offers up a soulful stew of Memphis style electric blues. His powerfully deep vocals and jazz inspired, blues guitar riffs are unforgettable; uniquely his own, while reminiscent of the legendary BB King and Albert King. His self-titled 2017 album, Chris Cain, has been nominated for BBM Contemporary Blues Album of the Year.
Sat, Feb 23, 2019 • 7:30-10pm • $24 gen / $28 day of show reserved
INDEPENDENT LIVING
STATE THEATRE PRESENTS: SHAWN & LEHUA
ASSISTED LIVING MEMORY CARE
916.407.5970
AnselParkLife.com
1250 Orchid Drive, Rocklin, CA 95765
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A UB URN S TAT E T H EAT R E PR ESENT S:
Shawn Pimental and Lehua Kalima - Hawaiian musicians, singers, songwriters, producers, entertainers - have joined forces. They have 28 Na Hoku Awards and Shawn is a Grammy Award winning producer. An easy-going style, witty banter, eclectic musical tastes, and dedication to the purity of the music and their Native Hawaiian culture sets this duo apart from the rest!
Saturday March 9, 2019 • 7:30 pm • $34 Reserved FOR MORE DETAILS OR TO BUY TICKETS
LiveFromAuburn.com • 530-885-0156 • Box Office: 985 Lincoln Way, Suite 104 Noon-4:00 PM, Tuesday-Friday
1/25/2019 12:07:00 PM
Another quality job by...
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content highlights
venue
10 VOWS AT THE WATERFALL
A bucolic setting for a weddign in Lincoln -by Gloria Young
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profile
14 DEADLY DUO
Chocolate laced with coffee. Oh yeah. -by Gloria Young
holiday
19 COFFEE CONCOCTIONS
Give yourself the ultimate valentine this holiday -by Aaron Tweeton
profile
22 SMELLING THE ROSES IN ROSEVILLE Becky’s Flowers: Since 1973 and counting -by Gloria Young
cover
25 DATE NIGHT
Cocktails, dinner and theater in Placer County -by Gloria Young and Julie Miller
Local Family Owned & Operated
916-259-2840 • www.916tile.com
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recipe
29 LET A LITTLE LEEK INTO YOUR LIFE Luxurious recipes for riffing on -by Mindy Schiller
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Neilson Bookkeeping & Tax Services, Inc. 6900 Andressen Rd., Sheridan, CA
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530-933-1232
info@nielsonbookkeeping.com
1/25/2019 12:07:13 PM
El Rey Mexican Cuisine
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547 Lincoln Blvd. • DOWNTOWN LINCOLN
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Open 7 Days A Week
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1/25/2019 12:07:19 PM
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Compassionate Care From Our Family to Yours! We Care for Your Family Like Our Own
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So Placer Mag Feb 2019.indd 9
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venue
AT ORCHARD CREEK LODGE
This bucolic setting in Lincoln offers an amphitheater, pond, winding paths, and great food. What more could a bride want? by gloria young
If it is saying “I do” in an intimate gathering beside a waterfall or celebrating in a ballroom bash for hundreds, Orchard Creek Lodge in Lincoln can do it. Catering Sales Manager Don Giles estimates the venue hosts 80 weddings a year, offering a variety of settings for the nuptials. The most popular spot is the amphitheater. “It’s outside, beautifully landscaped, with a man-made lake behind it,” Giles said. “There’s a waterfall in the background that everyone enjoys.” For evening weddings, nature throws in a bonus — a beautiful
10
sunset that showcases the natural beauty of the setting. “It’s a slightly winding path if you want those wonderful photos in your dress for your walk-in,” he said. “It’s great for photographers. They love it.” The facility, located in Sun City Lincoln Hills, offers everything from a 250-square-foot terrace to the nearly 5,000-square-foot ballroom and there are several water features. “Typically when they come here, they are coming for the outside venue — having the ceremony outside and reception inside,” Giles said. continued on PAGE 12
February 2019
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An embrace beside the waterfalls at Orchard Creek. COURTESY South Placer Magazine
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continued from PAGE 10 ORCHARD CREEK LODGE WHERE: 965 Orchard Creek Lane,
Lincoln PHONE: 916-625-4043 INFO: orchardcreeklodge.com
12
The weddings at Orchard Creek typically include from 75 to 300 guests. Giles suggests planning early. “Start about a year out,” he said. He already has quite a few bookings for 2019 — although there are some spots left — and is booking for 2020. Spring weddings — March, April and May — are the most popular because of the ideal weather before summer heat arrives, he said. Fall months are popular as well. Along with providing the venue, Gile’s
team works closely with the bridal party and wedding coordinator to see that everything runs smoothly. “Even though we technically are not a wedding coordinator, we will manage the wedding,” he said. “We aren’t going to worry about your decorations, ordering your cake or putting out your photos, but we will make sure the DJ and photographer have the information they need to be in the right place and the right time. We coordinate that.” Orchard Creek hosts four bridal shows a year, providing an opportunity to look at the facility and talk to vendors.” “If someone comes here for a wedding, we will take care of everything — the
February 2019
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ceremony, reception, tables, chairs, linens and staff,” Giles said. “We will provide a rehearsal for the wedding and will coordinate that.” And, of course, there’s the food. “We have a wide variety on our menu,” he said. “We’ve got individual plated meals, duet plates and buffets, pre-made or custom — your salads, entrees and starches. There’s a nice selection to choose from to make a menu. We are conscious of food concerns. A lot is gluten free. We have
many vegan and vegetarian options.” As part of the wedding planning, there’s a free tasting. “The chef will discuss choices with them and they can tailor some of the menu items,” Giles said. The price can include a bar provided by the lodge, or the bridal party can bring in their own wine and pay a corkage fee. The site also has many corporate and other events each year, along with rehearsal dinners, luncheons, spa parties and golf
outings for the wedding party. In addition to the indoor and outdoor venues, there are two 18-hole golf courses and a full-service restaurant. “Our ballroom holds 300. Our concerts can accommodate as many as 3,000. It is a hidden gem,” Giles said. “We are in a retirement community, but our concerts, restaurant and ballroom are open to anyone. It is only smaller items that are for our residents (exclusively) like our walking trails land fitness clubs.”
LEFT: A kiss beside the fountain. ABOVE: A unique seating card arrangement. COURTESY
South Placer Magazine
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Chocolate caff eine: & A DEADLY DUO
by gloria young
14
February 2019
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At first,
it was all about building a better gift basket. That’s when Lincoln resident Darlene Kramer decided to enroll in an online course to become a chocolatier. Her Chocolate Academy training included trips to Vancouver, B.C. and Chicago. Her final project was a chocolate bonbon. “Upon completion, and surprise to myself, she said, ‘I’d would like to go into business because I am now a chocolatier. What is your niche going to be?’” her husband, Gary Kramer said. They started Blabbermouth Chocolates in their home, selling Darlene’s initial creation — a coffee chocolate bar. From there, they opened a wholesale store. Three years ago they closed that and opened the retail store in the Lincoln Brand Feeds Building. In addition to the retail store, they have a busy Internet sales site and continue sales to wholesalers. “The Blabbermouth coffee chocolate bar has been our mainstay for five years,” Gary said.“We have seven different kinds of coffee we use at this point. Each has a different profile. We use very good Belgian chocolate. What changes is the profile with each coffee we use.” The Kramers’ wholesale customer base stretches across the nation. “It’s mostly truck stops around the U.S. that sell the coffee chocolate bar,” he said. “Truckers use our bars as a great alternative to a cup of coffee. One bar is equal in caffeine to a cup of coffee. We have a double caffeinated bar that is the equivalent of two cups of coffee.” In addition to their signature candy bar, Darlene creates caramels, toffees, peanut brittle, truffles and more — a mix of dark chocolate and milk chocolate products. “We manufacture a lot of chocolates,” Gary said. “We are like Willa Wonka’s second location.” While Darlene is the creative force of the business, Gary handles the sales side. “I grew up in retail,” he said. “My
profile
BLABBERMOUTH CHOCOLATES HOURS: Noon to 6 p.m. Wednesday-Thursday;
noon to 8 p.m. Friday-Saturday; closed Sunday, Monday Tuesday WHERE: 448 Lincoln Blvd., No. 203, Lincoln INFO: blabbermouthchocolates.com
continued on PAGE 17
PHOTOS COURTESY
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TOP LEFT: Darlene and Gary Kramer started Blabbermouth Chocolates five years ago. RIGHT: Preparing a batch if peanut brittle at Blabbermouth Chocolates. THROUGHOUT: Various chocolate concoctions by Blabbermouth Chcolates.
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February 2019
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COURTESY PHOTOS
1/25/2019 12:08:05 PM
continued from PAGE 15 entire background is in sales.” For Gary, his favorite part of the business is the interaction with customers. “It’s satisfying them to the point where they become repeat customers,” he said. “Once I see them coming back, we’ve done a good job. … We just do everything we can do to see that customer service is exemplary. We kid around a lot. You come in as a customer and leave as a friend.” The Kramers have brought on a couple of part-time partners in the shop.
“We are having a lot of fun doing this,” Gary said. “It is like a little family here,” The name of the business originated in the couple’s goodnatured banter. “She called me a blabbermouth for discussing (opening the business) with my brother,” Gary said, “And if people eat enough coffee and chocolate, they will be blabbing themselves.” And Darlene still does gift baskets — only now, rather than just as gifts for family and friends, she sells them to her growing customer base.
South Placer Magazine
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adopt a pet
A friend for Life Shelter spotlights
While all shelter animals deserve a home, the ones below would be especially grateful for one because they have been at the shelter so long. This issue, we’re giving them some extra ink.
Zoey is a very petite senior girl who loves people. She likes to be held and purrs up a storm. She would love a quiet home. She is a spayed, tortie domestic shorthair, about 9 years old. She has been at the shelter since July 6.
Stanley is a neutered orange tabby domestic shorthair, about 6 months old. He has been at the shelter since July 23, and can be seen at the Auburn PetSmart.
Reggie is a neutered male, chocolate and white pit bull terrier mix who has been at the shelter since May 17 and is so deserving of a home. He is about 4 years old.
Mochi
Bernard
Flower
Moose
Siamese 8 years old male
Tabby 1 year old male
Boxer & Shar-Pei 4 years old female
Chihuahua mix puppy male
For more information on adoptable pets, visit Placer County Animal Services at 11232 B Ave. in Auburn, call 530-8865500 or visit placer.ca.gov/animal or facebook.com/PlacerAnimals
Happy endings
Eva, formerly Honey, was adopted by her family in November. Her new family said, “She's a tough little cookie which is perfect for her new life here in the country. Our dog Ruth was unsure if she wanted a puppy but now they are inseparable.”
This month’s pet page is sponsored by:
Jocko finally found his forever family after waiting a long time at the shelter. He will have two kids to play ball with, and mom will have a running partner on the trails.
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holiday
Sweet sipping COFFEE CONCOCTIONS
to try on Valentine’s Day by aaron tweeton
Have you ever actually celebrated the “day” in Valentine’s Day? Often, when one sees recipes or advertisements for this holiday, it’s common to see imagery of romantic nights, dinner and a movie, or perhaps live music under the moonlight. But what about something you could enjoy without having to wait until the “day” in Valentine’s Day is nearly over?
South Placer Magazine
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Espresso mi amor For this Valentine’s Day, instead of waiting until the evening hours
without “candying” it up, then feel free to add more syrup after. Most of these recipes will require an espresso machine, but you
for the traditional Valentine’s Day fare and festivities, try some
don’t have one, you can simulate espresso shots with either a moka
“Valentine’s Day” themed espresso drinks. We’re not talking about ordering a simple cafe mocha, adding
pot or AeroPress which will run about $20-$35. For steaming and
some red sprinkles and calling it a day, but instead trying some
frothing milk, heating it gently over a stovetop will work with the
flavor combinations that will make the holiday a little special.
help of a handheld milk frother that run from $5 to $20 depending
You might like these combinations so much that you’ll try them
on quality. I got a milk frother as a white elephant gift and I’ve been
throughout the year.
using it for making cold foam. If you’d rather just have your local barista make the drink, they
How strong do you like your coffee? For these recipes, you may want to adjust according to your
could probably put it together by just saying the name alone.
tastes. If you like the taste of coffee and like to keep extra flavors to
Most coffee houses don’t measure out syrups by tablespoons but
a minimum, I suggest being conservative on the syrups. However, if
per pump. One pump will usually result in about ½ tablespoon of
you’ve got a sweet tooth and can’t handle the caffeinated beverage
syrup.
Caramel Hazelnut Mocha This drink is a combination of a
DIRECTIONS
traditional mocha and caramel
Add the chocolate syrup and hazelnut
macchiato, but uses hazelnut syrup to
to the bottom of your mug. Steam
tone down the sweetness and give it a
the milk, making it nice and frothy
nutty bite.
and set aside. Pull espresso shots and add them to the bottom of the mug
INGREDIENTS
to swish around the dark chocolate
1 tablespoon dark chocolate syrup
syrup. Pour the milk over the espresso-
8 ounces of steamed milk
hazelnut mixture, gently swirling the
2 shots of espresso
mug to mix the milk in. Finally, top the
1 tablespoon caramel sauce
mocha with a hatch pattern of caramel
1 tablespoon hazelnut syrup
sauce.
Raspberry White Chocolate Mocha While raspberry goes well with
DIRECTIONS
dark chocolate, it really stands out
Add the white chocolate syrup to the
combined with the creamy sweetness
bottom of your mug. Steam the milk,
of white chocolate. You’ll also love the
making it nice and frothy and set aside.
bright pink tone in your mug.
Pull espresso shots and add them to the bottom of the mug to swish
INGREDIENTS
around the white chocolate syrup. The
2 tablespoons white chocolate syrup
white chocolate syrup will usually have
8 ounces of steamed milk
the same thickness and sweetened
2 shots of espresso
condensed milk, so adding the hot
2-3 tablespoons raspberry,
espresso will loosen it up. Add the
depending on how fruity you want it
raspberry syrup. Pour the milk over
to taste
the mixture, gently swirling the mug to
Whipped cream
mix the milk. Finally, top the drink with whipped cream.
20
February 2019
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Snickerdoodle Latte This perfect combination of sweetness, spice and espresso is like drinking a
DIRECTIONS
cookie.
Steam the milk, making it nice and frothy and set aside. Pull espresso
INGREDIENTS
shots and add them to the bottom of
8 ounces
the mug. Add the vanilla syrup. Pour
of steamed milk
in the milk and top with a modest
2 shots of espresso
amount of whipped cream. Sprinkle the
2 tablespoons of vanilla syrup
cinnamon and sugar on top.
Whipped cream Cinnamon and sugar combined together
Molten Marshmallow Cappuccino INGREDIENTS
extra frothy. If you’re using an espresso
6 ounces of steamed milk
machine steamer, hold the steam wand
2 shots of espresso
just above the surface of the milk. If
3 large marshmallows
you’re using a handheld frother, you’ll need to whisk the milk longer than you
DIRECTIONS
would for a latte. Once the milk is extra
Put the marshmallows in the bottom
frothy, pour it into the mug, being
of the mug. Pull espresso shots and
careful not to overflow. The pouring
add them to the mug so they start to
of the milk should combine with the
dissolve the marshmallows. Steam the
melted marshmallow to give it a subtle,
milk but add more air to make the air
sweet taste.
Cherry cordial shooter This is no coffee drink. It’s a dreamy
DIRECTIONS
dessert nestled in a cup.
In a small cup, add the syrups and cherry to the bottom.
INGREDIENTS
Top with a generous amount of
1 tablespoon cherry syrup
whipped cream.
1 tablespoon vanilla syrup
Pull one espresso shot and quickly
1 tablespoon chocolate syrup
dunk on top of the whipped cream.
1 maraschino cherry
Drink the shooter as quickly as you can
1 espresso shot
while the syrups, whipped cream and
Whipped cream
espresso have their distinctive flavors and textures.
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BLO SSO M I N G R O SEV I L L E
Becky’s Flowers has been in Roseville since 1973, helping customers share some of their most intimate messages with loved ones through floral arrangements. Because sometimes you just have to say it with flowers. by gloria young
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Bouquets are more than petals, leaves and scents. “We are translating someone else’s feelings and emotions into giving something to make someone else feel that emotion. That’s our motto,” Mark Fahey, manager of Becky’s Flowers in Roseville, said recently. “Flowers are something that just makes people happy and makes them feel good.” This is Fahey’s 11th year at Becky’s. But the shop has been in Roseville since original owner Becky Sanders opened the doors in 1973. It has been at its current Roseville Square location for five years. “The original designer that Becky hired, Awyn Dobbs, still works on holidays. She is in her late 80s,” Fahey said. “When she is in here, she is working like she is 25. She keeps on top of all the designs.
It is fun.” Fahey credits the emphasis on floral design as a key to the store’s longevity and success. “There is continual education for the designers,” he said. “We send them to any kind of floral classes available locally. … We’ re very adamant about learning every aspect of all floral design — all the disciplines of proper floral design that are required for AIFD (American Institute of Floral Design) competitions.” As the store preps for Valentine’s Day, the focus is roses. “The most popular thing for Valentine’s Day is always the very large, imported, long-stem red roses,” Fahey said.
“They have been the biggest seller for years. We sell anywhere from 150 to 200 dozen of the super-long-stem roses on Valentine’s day. That’s in addition to 50 to 75 dozen of the medium-stem roses.” Most are imports from Ecuador and Columbia. But Becky’s also sells California roses, which are smaller, but beautiful. Mixed arrangements and lilies are also popular for Valentine’s Day. “Lilies are the second biggest seller,” Fahey said. “We sell a lot of tulips as well — if they are in season. Climate change has created some shifts in where we obtain the flowers.” For something exotic, Fahey creates modern linear pieces that feature imported tropical flowers. "Ginger and anthurium are good choices,” he said. “They are heart shaped. Those are popular as well as orchid arrangements or orchid plants. We do an continued on PAGE 24
A tablescape designed by Becky’s Flowers. COURTESY
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caring for your bouquets
BECKY’S FLOWERS WHERE: Roseville Square Shopping Center, 386 Roseville Square, Roseville PHONE: 916-786-0313 ONLINE: beckysflowers.com
continued from PAGE 23 orchid garden of delight. That’s two double-stem orchids in a basket with a bow.” A recent trend is hat box flowers. “That’s cutting the stem completely off the roses and putting the flowers into a water source in a hatbox,” he explained. “Lift the lid off and you have a bed of roses in a shape. It is similar to the Japanese style of flower arranging that goes into a small Bento box. We do them
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seasonally.” The majority of the flowers go out in vases or cubes. “Vases are the most popular,” he said. “Several years ago, baskets were popular. Wrapped roses are also popular. We put them in plastic cellophane with water tubes. But we highly recommend buying them in a vase. Roses are very thirsty and they need water.” Fahey’s advice for Valentine’s Day is to order your flowers early. “We keep our roses at our regular price until the day we have to use the Valentine’s Day growers’ prices,” he said. “All we are doing is transferring that up.” Becky’s Flowers also provides arrangements for weddings, funerals and other events, as well as for business displays.
With proper care, bouquets will last as long as two weeks if they have a good water source. Air conditioning and heating dries them out. “One to two days after receiving the flowers, take them out of the container and cut each stem at an angle. Then put the them into slightly warm water,” Mark Fahey said. “The warm water forces them to take up water.” To revive slightly wilted flowers, put them in a sink of cool water for about an hour and they will rehydrate, he said. In the valley’s mild winter temperatures, you can place flowers in the garage or on a covered patio next to the door overnight. That coolness really gives them a boost. They love that, Fahey said.
Above: Manager Mark Fahey holds a container of pink protea. There are 300 varieties of protea and all of them are dramatically different, he said. Courtesy photo
February 2019
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PLACER
C O C K TA I L S
DINNER
COUNTY T H E AT E R
by rachel zirin, gloria young, and julie miller
S
omething unique at Oakwater American Bistro is their slushy machines, which have three different tasty options – Frosé (frozen rose), frozen sangria and frozen apple juice for kids. But if wine is what you and your date are after, saddle up to Oakwater’s wine bar as there are many wines to choose from. After moving to Lincoln from the
COCKTAILS Bay Area three years ago for a slower life, Daniel and Ivette Cote decided to create an American bistro restaurant with delicious, fresh dishes. Located in Granite Bay, the bistro doesn’t cut any corners when it comes to freshness, quality and taste. While the couple bought the restaurant from the previous owner, it has a new name and warm new look. When the Cotes moved to Lincoln, they found themselves living on a farm, named Oakwater, with a bunch of trees and ponds, and when it came time to choose a name for their new restaurant adventure, Oakwater seemed fitting. “We’re an American bistro with a tailored and modern look,” Daniel said. “It’s a bistro with a refreshing space to enjoy traditional classics like house-made noodles with Bolognese sauce, grass-fed hamburgers, bacon bourbon burgers and more.” Daniel mentioned the restaurant, which opened late November of 2018, uses many local ingredients in their classic dishes, which elevates the flavors.
Oakwater is an American bistro that with a tailored and modern look, according to its owner. COURTESY
OAKWATER BISTRO WHERE: 5540 Douglas Boulevard,
Suite 110, Granite Bay PHONE: 916-872-1517 INFO: oakwaterbistro.com
continued from PAGE 26
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Daniel Cote, owner. PHOTO BY BILL SULLIVAN
continued from PAGE 25 Some popular items on Oakwater’s menu include the steak frites, which is a pan-seared ribeye steak with caramelized shallots, fresh fries and Bearnaise; the chicken rigatoni, which is house-made pasta, Mary’s chicken in a light marsala cream sauce with tutto Calabria peppers, crimini mushers and Parmesan cheese; and the lobster ravioli, which is also house-made. “We’re trying to create a modern look, but a very homey feel. We want families
to come in and enjoy. We have toys out on the patio, so kids can come and enjoy as well,” Daniel said. “We want the kids to feel special as well, so we have special dinosaur plates with great presentation. The kids are just as important to us.” When asked what he enjoys most about his restaurant, Daniel said cooking and the customer response. “I love cooking, so being able to cook for people, and having them enjoy it and come back, that’s my favorite part,” he said. “We have had a lot of people who had already eaten here five times in the
first eight days we were open. That really feels good to know the community is enjoying what we offer.”
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The Cotes opened Oakwater in November 2018 and named it after a farm. COURTESY
February 2019
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D
I
W
N
N
E
R
hen owner and chef Michael McDermott opened his Roseville restaurant seven years ago, it was to recreate the flavors of his Italian roots in his hometown of Boston. “In Boston, you can go to any corner store and find great Italian food …,” he said. “Out here (you don’t see that). It made me miss my heritage so I wanted to share that kind of food here with people on the West Coast. I love pasta. I love pizza.” He describes The Place as his “Cheers.” “It’s the place I’d want to hang out if I wasn’t working,” he said. “It is beautifully done. You might feel you need to be dressed up, but you don’t. It is very comfortable and very family oriented. When you come in, people will say hello and the bartender will put your favorite drink down.” In McDermott’s kitchen, the focus is on bringing to life the dishes from his youth. “I do everything from scratch that I possibly can — handmade dough, handmade bread, handmade pasta,” he said. “A lot of the recipes I cooked with my family and grandmother.” The menu includes antipasto, salads, pasta, pizza/calzones, classic Italian entrees and desserts. “One of not-to-miss dishes is the lasagna Bolognese,” he said. “It is handmade — 10 layers of paper-thin fresh pasta and
Bolognese sauce. It is a three-day process. We usually only serve it on Friday and Saturday and it sells it out in about an hour. My customers know to come early to get it and usually it is sold out by 6 p.m.” The linguine and clams is another favorite, as well as the Papa’s rice pot. “The best inspiration for that would be a combination of jambalaya and risotto,” McDermott said. “It’s my version of Italian jambalaya — sausage, shrimp and tomato combined with risotto and Parmesan cheese. It makes a really nice dish.” The cheese bread is a special recipe developed at the restaurant. “It is made with garlic confit and topped with our unique blend of cheese,” he said. Also unique are the polenta french fries. The desserts are traditional Italian fare. “Cannoli is something you’ve heard of, but cannoli shells made in-house is unique,” McDermott said. “We also make the filing in-house. We make our lady fingers for the tiramisu. The entire dish made in-house from scratch.” There’s a full bar featuring craft cocktails. “We make all the mixes. All the juices are hand squeezed,” he said. “We do barrel-aged cocktails. It’s a nice artisan-style bar menu featuring a lot of drinks from the Prohibition era. I think we do it right.” There are a couple of drinks you are likely to find anywhere else.
continued on PAGE 28
Everything at The Place is handmade from scratch — especially the pasta. COURTESY
THE PLACE
221 Vernon St., Roseville Phone: 916-742-5447 thatlittleitalianplace.com
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continued from PAGE 27 “We have the Bloody Mobster — a unique twist on a bloody Mary. That’s made with our house marinara,” he said. “Then we have a very strong drink, the (rum-based) Italian Mai Tai. That’s exclusive to the restaurant.” McDermott brings in live music on Friday and Saturday nights.
“A crooner sings Frank Sinatra-type music, rat-pack style,” he said. For Valentine’s Day, the signature lasagna will be on the menu and there will be live music for that Thursday night. “Valentine’s Day is one of our busiest days,” he said. “We have been voted most romantic restaurant several times.” The Roseville venture has been such a success that McDermott has also opened a location in Placerville.
“I opened the restaurant because I have passion for cooking and creating. I am an artist,” McDermott said. “That is hard to maintain in the day-to-day of doing the business end of it. The defining moment for me was on a Friday night when our musician was singing our theme song, ‘Sweet Caroline’… When he got to the line ‘good times never seemed so good,’ the whole restaurant joined in. That’s why I’m here. That is the most perfect moment.”
T H E A T E R
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emove any uncomfortable silence on date night by taking in a show and giving the evening something to talk about. The Lincoln Theatre Company is producing “My Fair Lady,” a play set in 1912 London. This is a sort of Cinderella story where a rugged girl who speaks cockney English and sells flowers is trained to speak proper English to pass for an elegant lady. Landon Wheeler plays the main character Eliza Doolittle. Wheeler is a Lincoln resident and this is her second play with Lincoln Theatre Company. To become the character, Wheeler learned more about Eliza but not by watching other performances, such as Audrey Hepburn’s, but by reading the original script. So, she went way back to the story the play was based on, George Bernard Shaw’s “Pygmalion.” “I try to find something of myself in every character I play,” she said. “It helps me to become that character in a believable way, instead of just pretending.” Wheeler grew up in Detroit and as a child, she said, she would organize her siblings into plays. “The love affair continued as I grew and I did theater in high school and in college. Theater is deeply fulfilling to me and I cannot imagine my life without it. I love it,” she said. For Director MaryEllen Vogt, she too has been around theater a long time. “My mother was a high school drama teacher, and I was first on stage as a 3-year-old, alongside my mom. I enjoyed acting in plays throughout elementary and secondary school, as well as in college, and I eventually taught drama in public middle schools,” Vogt said. Vogt was a founding member and actor with the Modesto Civic Theatre in the ’70s and ‘80s. More recently, she is a founding member of Lincoln Theatre Company and is currently serving as president of the board of directors. “Theater is in my blood,” she said. For this production of “My Fair Lady,” the script follows the original Broadway production, written by Alan Jay Lerner and Frederick Loewe, which debuted in 1956. “That said, every director has his or her own vision for a show, so you might see a few differences, enjoy a few surprises, and make
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‘MY FAIR LADY’ SHOWTIMES: 7:30 p.m. Feb. 15, 16, 22, 23 and March 1 Matinee: 3 p.m. Feb. 17, 24 and March 2 WHERE: Lincoln Theatre Company, Lincoln Civic Auditorium, 511 5th St., Lincoln TICKETS: $17.50-$19.50, available at lincolntheatrecompany.org or 916-409-7030
some new discoveries in LTC’s ‘My Fair Lady,’” Vogt said. Fans will enjoy songs: “I’ve Become Accustomed to Her Face,” “I’m Gettin’ Married in the Morning,” “Wouldn’t It Be Loverly?,” “On the Street Where You Live,” and “With a Little Bit of Luck.” Joining Wheeler on the stage will be Jason Bortz as Henry Higgins, Ken Reiss as Alfred P. Doolittle, and David Rogers as Freddy along with 21 actors, singers, and dancers “whose ages span seven decades,” Vogt said. “Those who attend this production of ‘My Fair Lady’ will not only be entertained, but they will be able to reflect on contemporary issues of male/female relationships, of power, and of transition and personal growth,” Vogt said.
February 2019
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LUXURIOUS
LEEKS FOR COZY NIGHTS The often-overlooked leek is versatile and subtle. Here are two recipes that show you how to riff on your favorites, so you can let a little leek into your life.
February is a “blah” month. In Chicago, which is where I just moved from, February means temperatures that freeze your nose hairs when you walk outside and bulky clothes that make Siberian prison guards look stylish. February is two months past “oh, look at the pretty snowflakes!” and three months before “damn, I forgot to shave
BY MINDY SCHILLER
my legs.” In other words, it’s the month of Not Feeling Guilty for Eating Comfort Food. Northern California isn’t quite Chicago — apparently it’s a two-hour drive to snowfall, or so I’ve been told. But somehow, even though it never really gets that cold here in the winter, I never really feel that warm, either. Chicagoans wage
an all-out war against the cold. (They either win or die.) Here, it’s more like a Cold War. No pun intended. So, in the name of cozying up to comfort food, I’ve brought out two of my favorite dishes: creamy risotto and not-skimping-on-calories quiche. Both continued on PAGE 30
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continued from PAGE 29 are infinitely flexible and can adapt to whatever you have on hand. In other words: those days when you come home from work, turn on the heat, and stand in front of the open refrigerator hoping inspiration will hit you like cupid. These are for those kinds of days. Both of these recipes have a heavy dose of leeks, our vegetable of the month here at the magazine and a definite winter crop. (Have you noticed we’ve been thematizing our recipes? January was cabbage, December was beets.) The leek, a close relative of onions and garlic, is less potent than its counterparts. In fact, it’s downright subtle — even sweet. These recipes try to play up the flavor without losing that subtlety. And, they leave plenty of room for you to riff, as well. Here’s to winter, to coziness, and, of course — to leeks.
LEEK AND SPINACH RISOTTO SERVES 4-6
Ingredients: 3 leeks 4 tablespoons olive oil or butter, divided 6 cups vegetable broth ½ cup dry white wine 1 ½ cups Arborio rice 3 cups fresh spinach ¼ cup fresh basil Zest of one lemon ½ cup parmesan cheese, plus more for garnish parsley for garnish salt and pepper to taste
Instructions: Bring the broth to a boil in a pot. Then turn it down to low and keep it that way for the duration of this process. While it’s heating up, prep the leeks by washing and dicing only the white and light green
portions of the leeks. (Discard the dark green parts; they’re too rough for most recipes.) To make sure you’ve removed all of the grit in between the layers, put the diced leeks into a bowl of water. Let them sit for a few minutes, then pour them into a colander and rinse. In a different medium-sized pot, heat 2 tablespoons of oil on medium heat. Add the leeks and stir them periodically for a few minutes, until they turn slightly translucent. Now, add the rest of the oil. Let it heat up and then add the rice. Stir the rice so it doesn’t stick to the bottom of the pot, and wait until the grains turn slightly translucent. This will take a few minutes. Now pour in the white wine. Stir until the wine is absorbed. Now for the broth: Pour in a ladle at a time, stirring periodically and waiting until the broth is absorbed before adding the next ladle. Do this until you’ve finished all of the broth. This will take 20 minutes or so and it’s the key reason risotto is such a decadent dish: the creaminess comes from the release of the starch in the rice, not any milk product. But, that creaminess is only achieved if you add the broth a little at a time and stir all the while. It will not happen if you add the broth all at once.
COURTESY PHOTOS
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You also want to be sure that the risotto is simmering with light bubbles. It should not be boiling, but it should be hot enough that the liquid is being absorbed. The risotto is finished when the mixture is creamy yet still pourable. It should not be too gummy; there should still be some liquid in the pot. Remove the risotto from the flame. Now it’s time to accessorize. In other words: add the vegetables or proteins that will make it distinct. Risotto can be almost any flavor and will happily welcome most vegetables and proteins; hence its versatility. I used vegetable broth, but you can easily change up the flavor by using seafood or chicken broth. (The only key is that the vegetables you add now must either be sautéed or roasted separately, or must cook within seconds — like the spinach in this recipe.) Add the spinach and basil to the pot and mix. It will wilt instantly. Now add the Parmesan, salt and pepper to taste, and the lemon zest. Mix, serve, and garnish with chopped parsley and extra parmesan.
LEEK & MUSHROOM QUICHE
Instructions:
MAKES 1 PIE
Ingredients: 1 pie crust 3 leeks 2 tablespoons oil 6 large mushrooms, sliced 1 tablespoon minced garlic Salt and pepper to taste ¾ cup grated nutty cheese, like gruyere or Swiss 3 eggs 1 ½ cup milk
If you’re making your own pie crust, do that first. I compromise and buy pre-made dough, then roll it and bake it myself. Either way, baking it is the first step, so it can cool while you’re making the filling. Now, preheat the oven to 350°. Prep the leeks as in the recipe above, but instead of dicing them, slice them. Heat the oil in a sauté pan, add the leeks, and sauté until they’re slightly translucent. Add the mushrooms, let them brown and reduce, and add the garlic, salt and pepper. Let this all sauté for a few minutes, then turn off the flame. In a bowl, mix together the milk, eggs, and salt and pepper to taste. If you have other fresh herbs on hand — basil, parsley, thyme — add them now. To assemble the quiche, pour the leek mixture into the pie crust, followed by the milk mixture, followed by the cheese. Bake for 35 minutes, or until crusty brown on top. If you want an even crustier top (I do!), broil it for a minute, keeping close eye on it the entire time. Enjoy!
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Pumpkin Raisin Muffins Home chef Deirdre (Sparling) Roumage helps us navigate our way through early winter nights and dinners that come too soon. This is the third of her recipes.
Deirdre Roumage home chef Ingredients 1 stick unsalted butter 2 tablespoons vegetable oil 1 cup granulated sugar 2/3 cup brown sugar 2 large eggs 2 cups 100 percent pumpkin puree (canned is perfect for this recipe) 1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a large mixing bowl, blend together with an electric hand mixer until smooth and slightly fluffy.
2 cups all purpose flour ¾ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon
Sift into a separate bowl and mix. In stages, gently fold dry ingredients into wet ingredients.
½ cup of raisins
Once the wet and dry ingredients have been combined, fold in the raisins in until evenly distributed throughout the batter.
Line a muffin tin with cupcake liners. Spray top of tin and the inside of each liner with cooking spray. Spoon batter in and fill about ¾ of the way up. Bake for about 18 to 20 minutes or until toothpick test comes out clean.
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February 2019
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health
Keep kids healthy during THE COLD SEASON
Chris Palkowski, MD
Physician-in-chief Kaiser Permanente Roseville Medical Center
Cold and flu season is still with us and no one wants to be sick. The missed time from work, school, family, friends and favorite activities can be difficult and disappointing. As adults, we can typically care for ourselves managing or treating our symptoms, most of which can be done at home. But when your child is sick, it can be tough on the whole family. So, what if we could help lower the risk of getting sick altogether by taking some extra steps – an ounce of prevention, you might say? Here are my top tips for keeping kids healthy: Wash your hands and encourage children to do the same. Hand washing is one of the best things you can do to keep from getting and spreading viruses. All it takes is plain soap and warm water. Scrub for 15 to 20 seconds. That’s about the time it takes to since "Happy Birthday" two times and it’s a fun way to teach kids to wash long enough. An alcoholbased hand gel is good if you can’t wash your hands. Boost your child’s immune system with healthy nutrition. Offer a variety of healthy fruits and vegetables. Berries, cantaloupe, papaya, carrots, sweet potato, winter squash, and citrus fruits are just a few of the many foods that contain antioxidants that can help keep the immune system up for peak prevention. Seek sleep. School-aged children (5-12 years old) should be getting 1011 hours of sleep a night. Teenagers need about nine hours of sleep. Good
sleep is part of overall health. It has been shown that lack of sleep weakens the immune system. Get a flu shot. It’s not too late. In fact, the Centers for Disease Control and Prevention tracks flu seasons. From the years 1982-2018, the CDC found flu activity most often hit a peak in February. Everyone 6 months and older should get a flu vaccination. We know that the flu is very dangerous especially for children under 4 years old (and people over 65 years old.) The flu is more serious than the common cold. If children get sick, keep them home from school and other activities. It will help them to get better faster and keep from spreading their virus to their classmates. Children will usually feel better in about a week, though symptoms may last longer. While they are sick, make sure they rest and stay hydrated. Rest is key to let the immune system do its magic. Extra fluids like water, juice, soup, or even sugar-free frozen fruit bars can
help. Applesauce, Jell-O and oatmeal are also good foods to try. Herbal or decaffeinated tea with lemon and 1/2 to 1 teaspoon of honey. (But never give honey to a child who is younger than 1 year old.) Do not give cough and cold medicines to children under 6 years old. They are not proven to be effective and can have side effects. You can give acetaminophen or ibuprofen for fever and pain. Follow the dosing instructions on the medication. Typically, children can’t return to school or day care until their fever (100.4 degrees or higher) is gone for at least 24 hours without medicine. Call your child’s doctor if the fever lasts 3-4 days or if he or she is having trouble breathing. You know your child best. If he or she is overly tired or is showing unusual behavior, don’t hesitate to schedule a visit. For more information about fighting colds and the flu, visit kp.org/ mydoctor/flu.
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calendar
February 2019
To submit an event to the calendar of events, email calendar@goldcountrymedia.com
February 1 - 3
February 2
Roseville Gem Faire
Silver Screen Classic Movies presents “Beau Geste”
Discover fine and costume jewelry, precious and semi-precious gemstones, beads, crystals, gold and silver, tools and supplies. When: noon - 6 p.m. Friday, 10 a.m. - 6 p.m. Saturday; 10 a.m. - 5 p.m. SundayWhere: @ Grounds, 800 All America City Blvd., Roseville Info: gemfaire.com/event/roseville-ca-3/
When: noon, 3:30 and 7:30 p.m. Where: Auburn Library, Beecher Room, 350 Nevada St., Auburn Info: auburnsilverscreen.com
Through March 23
Every Saturday through March 3
Disco Tubing
winter Music Series
Disco tubing is the all new family-friendly party where you spin down the tubing lanes to music and lights. When: 5 - 8 p.m. Where: 1651 Squaw Valley Road, Olympic Valley Info: squawalpine.com/events-things-do/ disco-tubing
Spend your apres time enjoying live music at Squaw Valley’s Plaza Bar. When: showtimes vary; see website Where: Village Events Plaza, 1985 Squaw Valley Road, Olympic Valley Info: squawalpine.com/events-things-do/ winter-music-series-alpine-bar
Through February 23
February 8
Star Gazing Snowshoe Tour
State Theatre Presents: “Love, Gilda”
Explore the dark skies above Northstar California on a snowshoe tour viewing the cosmos above with Star Guide and poet, Tony Berendsen. When: see website; times vary Where: Northstar Cross-Country, Telemark, and Snowshoe Center, 9351 300 Road, Truckee Info: northstarcalifornia.com
In her own words, comedienne Gilda Radner reflects on her life and career. Weaving together interviews with friends, rare home movies and diaries, “LOVE, GILDA” opens up a window into the beloved performer. When: 7 - 8:30 p.m. Where: State Theatre, 985 Lincoln Way, Auburn Info: livefromauburn.com
Every second Thursday of the month
February 9
Food Truck Mania
APPAC Presents: Joe Gilman Take Five
Chow down in downtown Roseville with SactoMoFo, every second Thursday of the month. Enjoy a range of gourmet food trucks, live music and kids zone. When: 5-8 p.m. Where: Vernon Street Town Square, Roseville Cost: entry free; food costs vary Info: sactomofo.com
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A 1939 classic starring Gary Cooper, Robert Preston and Susan Hayward. Based on the 1924 novel by P.C. Wren.
A re-creation of Dave Brubeck’s classic TIME OUT album, including Take Five and Blue Rondo, performed by The Joe Gilman Quartet. When: 7:30 p.m. - 10 p.m. Where: State Theatre, 985 Lincoln Way, Auburn Info: livefromauburn.com
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February 10
February 21
Valentine Weekends on the Placer Wine Trail
Alpenglow Winter Speaker Series
Fall in love with our wineries during two weekends of free tastings, live music, artisan vendors and food trucks. When: 11 a.m. Where: All across Placer County Info: placerwine.com/plan-your-visit/events/ valentines-day-weekend/
When: 7 - 10 p.m. Where: Olympic Village Lodge, 1901 Chamonix Place, Olympic Valley Info: squawalpine.com/events-things-do/ alpenglow-winter-speaker-series
February 10
February 28
Winter Celebration
State Theatre Presents: “The Favourite”
Join the artists of High Hand Gallery for an annual Winter Celebration. When: 1- 3 p.m. Where: High Hand Gallery, 3750 Taylor Road, Loomis Info: highhandgallery.com
Irresistibly wicked tale of lust, power and pet bunnies in the court of England’s Queen Anne, who reigned in the early years of the 18th century. When: 7 - 9 p.m. Where: Auburn Placer Performing Arts Center at the State Theatre Info: livefromauburn.com
February 14
February 9-10
Valentine’s Day Snowshoe Tour
Annual Antiques & Vintage Sale
Celebrate the day with a guided snowshoe hike under the stars on Tahoe Donner’s cross country ski trails. Stay for a drink after at Trailside Bar or a romantic meal at The Lodge. When: 5:30 - 7:30 p.m. Where: Tahoe Donner Cross Country Ski Center, 15275 Alder Creek Road, Truckee Info: tahoedonner.com/events/valentines-day-snowshoe-tour/
This annual event features Western States’ exhibitors with an outstanding selection of Western Americana, folk art and Native American art; pottery, glassware, and more. When: 10 a.m. - 5 p.m. Saturday; 10 a.m. - 4 p.m. Sunday Where: Gold Country Fairgrounds, Auburn Info: tbcashows.info/auburn_2_19.html
February 23
March 2
Crossroads doll & teddy bear event
chocolate lovers ball
This is a lighthearted show and sale for collectors, admirers and the just plain curious. Doll and teddy bear evaluation and repair advice are available with industry experts. When: Early Birds 9 a.m., Regular admission: 10 a.m. - 3 p.m. Where: @ Grounds, 800 All America City Blvd., Roseville Info: http://dolls4all.com/roseville-ca/
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Showcasing the outdoor industry’s most respected athletes. Hear from these professionals as they share stories of their incredible adventures in the mountains.
The fifth annual four-course, chocolate-infused dinner and dance — including cocktails, raffles, auction, music and of course, chocolate. When: 6 - 11 p.m. Where: Orchard Creek Ballroom 965 Orchard Creek Lane Lincoln Info: downtownlincolnca.com/events/chocolate-lovers-ball
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Folsom 850 E. Bidwell Street #110 Folsom, CA 95630 Phone: 916-817-6950 folsom@hccenter.com Roseville 5761 Five Star Blvd. Roseville, CA 95678 Phone: 916-784-2427 roseville@hccenter.com
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Hours: Sunday 12pm - 5pm | Monday - Saturday 10am - 6pm
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