South placer magazine march 2019

MARCH 2019

Exploring Roseville, Rocklin, Lincoln and South Placer County communities

PRETTY IN PINK

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Exploring Roseville, Rocklin, Lincoln and South Placer County communities

Exploring Roseville, Rocklin, Lincoln and South Placer County communities March 2019 VOLUME 05 ISSUE 3

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, mindys@goldcountrymedia.com Advertising Sales Staff Gayle Scott, 530-308-6342, gayles@goldcountrymedia.com JoAnn Stuck, 916-774-7934, joanns@goldcountrymedia.com On the cover: Pretty in Pink 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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content highlights

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10 LIFE AFTER OFFICE

Roseville’s Duran talks past, future -by Brody Fernandez

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cover

12 SHAKEN, NOT STIRRED

The Pink Martini is heating up the Rocklin scene.

-by Gloria Young

profile

16 CLASSICS, DONE CLASSICALLY

The regulars at Suzy’s Cafe come back for a reason.

-by Rachel Zirin

profile

18 MUSTARD, NO KETCHUP

A Roseville restaurant talks Chicago hot dogs.

-by Brody Fernandez

profile

20 WHAT’S GOOD FOR THE GOOSE...

Gander Taphouse flies into Loomis -by Brody Fernandez

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24 AN UNLIKELY LOCATION

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-by Gloria Young

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25 SPRING FEVER

Baseball season is here for the Potters.

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recipes

28 PERFECTLY PINK

The radish is small but powerful.

-by Mindy Schiller

recipes

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LIFEAFTEROFFICE ROSEVILLE’S DURAN TALKS PAST, FUTURE After 22 years in public service, Jack Duran wants some time with his family. Unless, of course, he’s needed. by brody fernandez

J

ack Duran, serving two fouryear terms as a Placer County supervisor starting in 2010, didn’t plan on being on the board.

“I never really wanted to be on the board,” Duran said. “There was simply a need for more stable leadership at the time and I stepped in.”

According to Duran, two items from his time as a supervisor stand out: the correctional realignment implementation plan with latest groundbreaking developments on the 130,000-square-foot indoor sports complex and fixing many of Placer County’s homelessness concerns.

“I am very proud of the work the county, Placer Valley Tourism and the city of Roseville have done to develop the Placer County Fairgrounds into a regional attraction,” Duran said.

Duran was “thrilled” when he oversaw the developments of Placer County’s newest indoor sports complex.

“I recently attended the groundbreaking for the 130,000-square-foot sports complex, which looks like it will be a great addition to the community, eventwise,” Duran said. “I understood how

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Former Placer County Supervisor Jack Duran is known for his contagious smile and passion for public service. BILL SULLIVAN

much of a need there was for this type of facility. I also understood the revenue this would create in our region alone.”

The former supervisor said the plan for this complex crystallized when he and other supervisors helped the fairgrounds oversight committee in 2018.

“At that point, the committee looked at what this area could really use. They said, ‘let's fix the fairgrounds first’ and then asked ‘what could we add.’ Placer Valley Tourism then stopped in and now we see that 56 acres of property being wellutilized,” Duran said. “This is something that could benefit everybody. That kind of stuff sells itself. I look forward to

attending events there.”

Duran’s work to curb the county’s homelessness problems remains another proud achievement for him.

“We were finally drawing a line in the sand in regard to homelessness and charting a path on what we were going to to about it,” Duran said. “We conducted great analysis on housing in Placer County to further aid homeless individuals and help to drive homeless numbers down.”

According to Duran, Roseville’s homelessness population dropped 19 percent and county-wide 12 percent from 2016 to 2017. Duran said the decreases happened as surrounding counties

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experienced an increase in homelessness numbers.

“I think the citizenry in our area does a great job at supporting the mechanisms that go on to help and support homeless individuals,” Duran said. “We’ve been very methodical about doing what works for us here in Placer County and Roseville.”

Local leaders praised Duran’s involvement as a supervisor.

“I’ve known Jack for many years and have always appreciated his candor and willingness to roll up his sleeves to work on meaningful projects for Roseville and Placer County,” said Roseville Vice-Mayor Krista Bernasconi. “Jack has incredible knowledge of our region. With his background and love of Roseville, I know he’ll continue to put that experience to work serving our community.”

Duran played a vital role in developing Roseville in the right direction, according to Roseville Councilman Scott Alvord.

"Jack was a valuable catalyst to the economic development associated with the Placer County Fairgrounds,” Alvord said. “He has also been a leader in trying to solve the complex problem of

Duran (left) played a vital role in developing Roseville in the right direction, according to Roseville Councilman Scott Alvord. BILL SULLIVAN

homelessness."

Now out of office, Duran plans to spend more time with his family.

“After 22 years in public life in various community positions, I plan to focus primarily on my family,” Duran said.

“They have made just as many, if not more, sacrifices as I have over the years to

JACK DURAN AT A GLANCE Jack Duran moved to Roseville at 18, attending Sierra College and worked as a truck driver for UPS shortly after. Duran put himself through California State University, Sacramento and the McGeorge School of Law, where he graduated with honors. He was deputy attorney general at the California Department of Justice before transitioning into private practice. Duran and his wife, Kim, have

been married for more than 25 years and live in Roseville with their two sons, Jared and Jakob.

Before Duran became the first Latino supervisor in 2010, he was Roseville Joint Union High School District Board president.

As a supervisor, Duran served on boards and commissions dealing with oversight of policy, community programs and government services.

commit to community service.”

In addition, Duran has taken on new work responsibilities in South Dakota.

He was recently appointed as an associate justice of the Sioux Nation’s Supreme Court there.

“I am truly honored,” Duran said.

“In this position, I get to travel three to four times annually to South Dakota for hearings and provide critical legal guidance to the Sioux Nation, which, aside from Placer County, is one of the most beautiful places in the United States.”

Duran emphasized the importance of giving back to the community and his alma mater, Sierra College.

“There are a tremendous amount of great nonprofit and service organizations in Placer County who all do great work that I would not mind assisting. I was recently asked to participate as a member of the Sierra Community College Wolverine Athletic Association, which assists with the colleges sporting events,” Duran said. “Presently, I am enjoying private life and getting to see my family more often. I do not have any plans to run for office in the near future, but if there is a position I think I can add something to, I would consider it.”

South Placer Magazine

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SHAKING THINGS UP at the pink martini At the Pink Martini, patrons are in for flirty flavors, great food, and lots of color — specifically: pink. Because who says pink is just for girls?

W

hat’s in a pink martini?

At the bar and bistro of the same name in Rocklin, it’s gin, house-made hibiscus cordial, St. Germain elderflower, fresh lime and grapefruit juice.

“People wonder about the pink color,” Pink Martini owner Kyle Oliver said. “It’s the mix of house hibiscus and grapefruit juice. Consistency is the key.”

Customers have a choice of naughty or nice.

“The naughty version comes with slices

by gloria young

of jalapeño to give it a kick,” he said.

Oliver opened the corner gathering spot at the Blue Oaks Town Center in 2017, four years after opening the upscale House of Oliver wine bar and restaurant on Douglas Boulevard in Roseville.

“We had so many customers from Rocklin, I wanted to open something on this side of town,” he said. “Everyone works hard around here. They need somewhere they can lighten the load and have fun.”

Oliver and the the bartender staff created the selection of more than 20 signature cocktails. There’s also beer and wine.

The food menu includes small plates, salads and flatbreads, entrees and weekly specials, sides and desserts. One of the most popular small plates is the sweet and spicy Brussels sprouts.

“They’re delicious,” Oliver said.

There are gluten-free and vegetarian continued on PAGE 14

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March 2019

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PINK MARTINI BAR & BISTRO WHERE: Blue Oaks Town Center, 6700

Lonetree Blvd., Suite 100, Rocklin PHONE: 916-773-7465 WHEN: Opens at 4 p.m.

Monday - Saturday; closed Sunday WHERE: House of Oliver wine lounge and restaurant 3992 Douglas Blvd., Roseville

LEFT: The bar at Pink Martini makes no apologies. GLORIA YOUNG. RIGHT: Traditional pub fare is amped up at the Pink Martini. COURTESY.

South Placer Magazine

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continued from PAGE 12 options and recently added Keto diet choices. Among the gluten-free selections are baked brie served with crostini, red and gold beet salad, shrimp Louis salad and seared salmon.

For Valentine’s Day, Oliver planned two dinner seatings — at 4 and 7:30 p.m.

— offering a three-courses dinner with wine pairings.

Oysters will be on the menu and diners can choose from lobster-stuffed salmon and red wine-braised beet short ribs — dishes created by chef Derrick Sand.

Distinctive pink lighting sets off the bar and softly radiates into the table and booth seating areas. There’s also a banquet room and large patio, which have made Pink Martini a popular spot for events of all kinds — from sit-down dinners to birthday parties, mixers and financial seminars, Oliver said.

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There’s a nightly happy hour from 4 to 7 p.m., Taco Tuesdays and Whiskey Wednesdays. Live music on Fridays and Saturdays brings in classic rock, Top 40 and tribute performers.

The House of Oliver, run by Kyle Oliver’s brother, also offers the pink martini along with other craft cocktails.

The wine list includes bubbles, whites, chardonnay, sauvignon blanc, big reds, zinfandels, cabernet and pinot noir, according to the website. The food menu offers share plates, flat bread pizza, salads, soup, three signature sandwiches and chef’s special entrees. There’s a wine club and special events.

What Oliver enjoys most about the business is the people and seeing Pink Martini’s success.

“It’s the wonderful, lighthearted customers we have,” he said. “In the past year we’ve gotten a lot of regulars.”

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PHOTOS: TOP LEFT: Pink Martini Bar & Bistro is a popular gathering spot in Rocklin. BOTTOM LEFT: Chef Derrick Sand. TOP RIGHT: A classic burger and beer. BOTTOM RIGHT: The combination of flashing pink disco balls, gold light fixtures and exposed ceiling pipes gives the restaurant an ambiance that’s both modern and flirty. GLORIA YOUNG COURTESY

continued on PAGE 17

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Suzie’s Country Oaks Cafe has been serving up home-cooked American food since 1984. story by rachel zirin | photos by bill sullivan

F

riendly service, casual dining and delicious home cooked meals are a few of the many compliments and characterizations that describe Susie’s Country Oaks Café.

Located in Granite Bay and Roseville, Susie’s has been a longtime staple in the community since 1984.

Originally opened by Kurt and Susie Harms, brothers Andy and Vince Morin purchased the small business in October of 2001.

Vince said the two stumbled into the business by accident. Vince started in the restaurant business in college when he needed to find a job. He bounced around

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the west coast from Arizona to California before landing in Sacramento.

“At 26, I brought a local restaurant called the Balcony Bistro on Sutter Street in 1989,” Vince said. “I worked that for some time until Andy and I decided to purchase Susie’s in Roseville.”

After having much success at their Roseville location, the two brothers expanded to Granite Bay in 2004.

At Susie’s, guests know to bring a large appetite because there is a full menu of sumptuous breakfast and lunch options.

March 2019

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LEFT: Andy and Vince Morin purchased the small business in October of 2001. Suzy’s serves omelettes, hash browns, pancakes, and other classics.

“Some popular items include our omelettes; country fried steak, which is a signature item; our 49er gold pans, which are unique; and our whole wheat, made-fromscratch pancakes. We don’t use the traditional buttermilk batter,” Vince said.

When dining at Susie’s, guests can expect a relaxing, casual atmosphere, where everyone is treated like family, Vince said.

In the very near future, Susie’s location in Roseville will be moving to a significantly larger space, just in the next shopping center

— 1000 Melody Lane. Because of the overwhelming success of this location, the Morin brothers decided to make it possible to accommodate more regulars.

“Eventually, we’re bringing over all of the old murals. We have the original painter duplicating the old ones into the new location along with some new artwork,” Vince said. “We’re looking forward to the continued success of serving home cooked meals to all of our loyal guests. Thank you to all of our loyal guests we’ve had over the years.”

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Chicago [hot dog] comes to Roseville San Jose native Arthur Sanchez is bringing his favorite flavors to Roseville, but they’re not the flavors of the Bay. They’re from the Windy City. by brody fernandez

New brews are available in Roseville as Art’s Craft Beer Palace opened its doors several months ago with big expectations. Arthur Sanchez Jr. is the owner of the new suds spot and he says he’s proud to open up a business right here in Gold Country.

“I was born and raised in the city of San Jose,”

Sanchez said. My family and I relocated to the city of Roseville, in 1991 and we’ve really enjoyed it.”

Sanchez says his first operated business in Roseville was Allright Mechanical as a heating, air conditioning and plumbing contractor since 1999. Sanchez has been happily married to his wife Marian for the past eight

LEFT: A Chicago-style hot dog has mustard, relish, tomatoes, and a dill pickle, and is served on a poppy seed bun. RIGHT: Manager A.J. Sanchez pours an Amber Ale at Art’s Craft Beer Palace, which just opened in Roseville.

Photos by BRODY FERNANDEZ.

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holiday

ART’S CRAFT BEER PALACE WHERE: 3031 Foothills Blvd., suite #105, Roseville WHEN: Noon-10 p.m. Monday-Thursday; noon-midnight

Friday-Saturday; noon-8 p.m. Sunday INFO: facebook.com/pages/category/Pub/Arts-Craft-BeerPalace-346748932512107/

years and stays busy raising their high school children at Oakmont High School along with their grandchild.

Their oldest son A.J., manages Arts Craft Beer Palace along with their daughter, Amelia.

After settling into Placer County, “Art” Sanchez said Roseville seemed like such a nice place to live that he wanted to open a business here as well. “We chose to open our business in Roseville because we are longtime residents here,” Sanchez said. “In addition we felt the city, more specifically West Roseville, needed a tap house with authentic Chicago hot dogs.”

These are a specialty in Sanchez’s mind. A classic Chicago-style hot dog is not common in California according to Sanchez.

Traditionally, Sanchez explains that the Chicago-style hot dog is topped with yellow mustard, sliced or chopped onions, green pickle relish, a dill pickle spear, tomato sliced wedges, pickled sport peppers and a dash of celery salt or pepper.

“When customers stop by, they will receive exceptional customer service from myself, my family and all the employees at Art’s Craft Beer Palace,” Sanchez said. “They can expect to taste a phenomenal selection of over 35 craft beers and an array of authentic Chicago-style hot dogs.”

Art’s Craft Beer Palace has 27 beers on tap, several wines available and Sangria on tap.

“We now have a $100 punch card available,” Sanchez said. “25 stamps of any pint of your choice; that comes out to $4 a beer, not a bad deal.” Loyalty cards are available along with gift certificates.

Arts Craft Beer Palace has a happy hour special from 3 to 6 p.m.

Monday through Friday.

Microbreweries and wine bars are popping up all over Placer County. Art’s Craft Beer Palace offers a nice balance and comfortable atmosphere for wine and beer lovers alike. With a certain Chicago-style twist, this new beer eatery on Foothills Boulevard is drawing a bigger crowd each week.

South Placer Magazine

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THE GANDER TAPHOUSE LANDS IN LOOMIS

Downtown Loomis might be going through a culinary renaissance.

Here’s why.

STORY & PHOTOS BY BRODY FERNANDEZ

T

here’s a new place for suds and sustenance in Placer County: The Gander Taphouse in Loomis serves as the new hotspot for food and drink in Gold Country. The Blue Goose Fruit Shed in Loomis is now greeted with another waterfowl mascot as the Gander Taphouse is open for business.

The grand opening was Jan. 22 at 3550 Taylor Road, in the heart of downtown Loomis. Representatives from State Assemblyman Kevin Kiley’s office, Loomis County Supervisor Jim Holmes to the Mayor of Loomis Tim Onderko welcomed the new Taphouse with open arms and praised the owner Nate Peters and his wife Kim for deciding on Loomis as a spot to open their business.

“Downtown Loomis is going through an exciting renaissance period,” Loomis Mayor Tim Onderko said. “The Gander plays an important role with our efforts to make

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downtown a more vibrant and walkable destination for people to enjoy. The Gander is truly a special place and its family-friendly atmosphere is a great fit for Loomis.”

ABOVE: Gander Taphouse opened in downtown Loomis at the end of January to much acclaim.

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Owner Nate Peters said that he’s thrilled his business is now open.

“We’ve wanted this space for awhile now,” Peters said. “We tried to get it originally about five years ago before the

antique place went in. At that time, there was nothing in there so the cost was way too much.”

“The one thing we were looking for was a lounge-style vision for a restaurant

and taphouse,” Peters said. “Somewhere to get a good brew or a nice glass of wine; with being able to enjoy nice seats and a comfortable setting where no one is walking on a concrete. My wife Kim calls it ‘clean eating’ as we serve our feature wedge salads, fresh paninis and a heavily centered appetizermenu.”

“The focus is to get all of the local breweries into one space here at the Gander,” Peters said.

“We have picked and chose all of the local beer selections and that’s what we have ready for our guests.” continued on PAGE 22

LEFT: “The one thing we were looking for was a lounge-style vision,” said owner Nate Peters.

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GANDER TAPHOUSE HOURS: 11 a.m. - 10 p.m. 7 days a week PHONE: 916-672-6127 WHERE: 3550 Taylor Rd., Loomis INFO: gandertaphouse.com

ABOVE: Favorites at Gander include the Ahi Tune Poke

continued on PAGE 21

Bowl and roast beef sandwich on sourdough.

Now, local residents flock toward the latest and greatest grub hub in Loomis. With the Loomis Basin Brewery expanding, more businesses moving in and local residents happier than ever to have a plethora of options for dining and entertainment; Peters and his wife are over the moon with optimism.

The Gander comes with nearly 30 beers on tap (mostly local) and seven different wines on the menu at all times. The restaurant-fused tap house specializes in lunch and dinner with favorites such as the

Ahi Tuna Poke Bowl served with brown rice, avocado, radishes, scallions and ponzu dressing. There’s also the Gander’s famous roast beef sandwich served with Swiss cheese, horseradish aioli, red wine vinaigrette, grain mustard on a fresh sourdough. The venue is set up with a shuffleboard table, foosball, an outside patio for horseshoe games and three 50-inch LED televisions. Now Peters says that the Goose has its Gander, and the Loomis fruit shed just got a much needed facelift.

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adopt a pet

A friend for Life Jaylan

Geoffrey

Frederick

Caesar

Tabby 1 year old male

Shepherd and Labrador retriever senior

Long-haired gray 2 years old male

Tuxedo shorthair senior male

Reggie

Georgia

Lemon

Mike

Pit bull terrier mix 5 years old male

Long-haired tabby 9 years old female

Chihuahua mix 1 year old male

Miniature pinscher senior male

Mochi

Poppy

Jarrod

Kitty

Siamese 8 years old male

Pit bull terrier 5 years old female

Orange shorthair 10 months old male

Mustang young female

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

Zoey is a beautiful kitty whose new owner, Darren, adopted her in February 2017. She likes to lounge by the pool and hang out with his dog, Molly. “She's a joy and has brought love and laughter to my home,” he said.

This month’s pet page is sponsored by:

Mully was a Chihuahua-pug mix found with one eye missing. She went home with the Prichard family in September and joined their other pug, Mango. She is younger and helps keep him active, and she loves attention from her humans.

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to

ADOPT A PET “The Facebook share on that surpassed expectations by a long shot,” Chen said. “The turnout was pretty good, too. Volunteers that manage the adoption unit said they were surprised that five animals were adopted at the event, a figure

A

t Andrew’s Furniture and Mattress, owner Michael Chen brings his dog to work every day. The white pit bull mix, Loki, lounges on a leash beside Chen’s desk at a the Roseville store. Chen’s love for animals was at the forefront when he decided to host a community event — bringing in dogs and cats from Placer SPCA for an adoption day.

He and a representative from one of his distributors worked together on the January fundraiser. Chen put out the word on Facebook, inviting customers to attend and find an animal they’d like to adopt — with Andrew’s Furniture paying the adoption fees.

ANDREW’S FURNITURE AND MATTRESS ROSEVILLE STORE: 212 Harding Blvd.,

Suite G, Roseville PHONE: 916-755-4137 HOURS: 11 a.m. to 7 p.m. weekdays, 11

a.m. to 6 p.m. Saturday; by appointment Sunday CITRUS HEIGHTS STORE

7811 Lichen Drive PHONE: 916-728-5101

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LEFT: Chen and Loki at work. BELOW: A dog finds a new home on Adoption Day.

higher than usual for that type of outreach.”

The store held a raffle as part of the occasion, with distributors providing a recliner, dining set and other prizes.

Incredible Pets donated starter kits for the adopted animals.

The success of the outreach has Chen looking forward to putting on additional adoption days.

“We are thinking about doing another one in April — probably once every quarter,” he said.

STORY AND PHOTOS

BY GLORIA YOUNG

The store, with locations in Roseville and Citrus Heights, is an offshoot of the family business established in 1990 in San Jose and relocated to Sacramento in 2003.

“When you look at a dining set, for example, it is nice if you have to walk the entire store to see dining sets scattered everywhere,” he said.

Chen opened the Citrus Heights store in 2011 and expanded to the larger Roseville site in 2017.

The 19,000-square-foot showroom in Roseville carries home furniture and mattresses as well as lamps, area rugs and some home decor. In addition there’s a 6,000 square feet warehouse.

The furniture is a mix of styles.

“We look at what’s trending now and the ongoing trends,” he said.

“Then we bring in products to match those trends.”

Gray tones and rustic wood designs are getting a lot of attention from buyers, he said.

“The gray is almost a driftwood color,” he said.“And gray fabric is selling very well — any type of gray,” he said.

Rather than room vignettes, Chen displays the items in categories — with all the dining sets in one area, sofas in another, beds and mattresses in another.

It makes it more convenient for his customers, he said.

“When you look at a dining set, for example, it is nice if you have to walk the entire store to see dining sets scattered everywhere,” he said.

He cites his business philosophy for his success.

“We cut out pricing gimmicks and offer honest service,” he said.

One of his favorite aspects of being a store owner is the day-to-day interaction with customers. He also enjoys the nuts and bolts of the work.

“It is the challenge of taking the business from one level to another and seeing it expand over the years,” Chen said.

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around cover town

March is here and for baseball fans, that means only one thing: spring training. The Lincoln Potters are back this season with some new changes and old favorites.

C

ause it’s root, root, root for the home team ...

Baseball season is gearing up for a new and exciting season in Lincoln. With a new Summer Collegiate baseball league, The Lincoln Potters are ready for new competition, family outings and a return of some fan-favorite baseball players.

Matt Lundgren, general manager for the Lincoln Potters said that the community can look forward to not only the same things as previous seasons but also new.

“This year, we joined a new league, we are now in the California Collegiate League,” Lundgren said. “It’s been around for about 25 years now — most teams are located in Southern California, but we joined with some Northern California teams to form a new Northern Division within the league.”

He added that the league has a good reputation among college coaches around the country so they will get a lot of high-level baseball players. Additionally, the league is partially underwritten by major league baseball. This means, that the Lincoln Potters

by paige smith

will have some players participating in the All-Star game on Fox, wearing Potter gear on national television.

The team is known for providing families affordable entertainment in Placer County.

River Cats games and minor league baseball games operate almost identically to Potters in terms of promotions. Families can look forward to fireworks after the games, theme nights such as Star Wars, Disney, Super Heroes and more. They also offer full concessions, including beer and wine, with a focus on local craft beer.

Unlike previous years, the team will have a more flexible schedule and be able to play more games between Thursday and Sunday, making it easier for families to come out and enjoy the baseball games.

With the anticipation of the new season, fans may start to wonder who will be playing this year? Lundgren can’t name names continued on page 22

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continued on page 22 but there is a little something to look forward to.

“We haven’t started releasing players for this year yet,” Lundgren said. “I will say that we will be returning a few of the fan favorites from last year and we will be adding some guys from top-level programs.”

Announcements about the new and returning players will come over the next couple of months.

The final roster will be released between the end of April and beginning of May, before the official season will start.

Lundgren has been with the Lincoln Potters since 2017 after working with a variety of baseball teams including the Sacramento River Cats. In the time he has spent in Lincoln he

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has learned that the community is passionate about baseball.

“Lincoln has been a baseball town since it has been there dating all the way back to the original Potters, who started in the early ‘20s,” Matt ssid. “It has been a town that really gravitates toward baseball and you can tell that from our fan support.”

Tickets start at $6 for the games.

Opening night is scheduled for May 30.

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2019 POTTERS SCHEDULE GAME SCHEDULE 6:35 p.m. May 30: Klamath Falls: Gems 6:35 p.m. May 31: Klamath Falls: Gems 6:35 p.m. June 1: @ Klamath Falls: Gems 6:05 p.m. June 2: @ Klamath Falls: Gems 6:35 p.m. June 4: Healdsburg Prune Packers 6:35 p.m. June 5:Healdsburg Prune Packers TBA June 6: @ Solano Mudcats TBA June 7: @ Solano Mudcats TBA June 8: @ Solano Mudcats TBA June 9: @ Solano Mudcats TBA June 11: @ Redding Colt 45s 6:35 p.m. June 13: San Francisco: Seals 6:35 p.m. June 14: San Francisco: Seals 6:35 p.m. June 15: San Francisco: Seals 6:06 p.m. June 16: San Francisco: Seals 6:35 p.m. June 19: Top Speed 6:35 p.m. June 20: Top Speed 6:35 p.m. June 21: Humboldt Crabs 6:35 p.m. June 22: Humboldt Crabs 6:06 p.m. June 23: Humboldt Crabs TBA June 27: @ Healdsburg Prune Packers 6:35 p.m. June 28: Pacific Union Financial Capitalists

6:35 p.m. June 29: Pacific Union Financial Capitalists 6:05 p.m. June 30: Pacific Union Financial Capitalists TBA July 2: @ San Francisco: Seals TBA July 3: @ San Francisco: Seals 6:05 p.m. July 4: Sierra Wolves TBA July 5: @ Healdsburg Prune Packers TBA July 6: @ Healdsburg Prune Packers TBA July 7: @ Healdsburg Prune Packers 6:35 p.m. July 11: Solano Mudcats 6:35 p.m. July 12: Solano Mudcats 6:35 p.m. July 13: Solano Mudcats 6:05 p.m. July 14: Solano Mudcats TBA July 16: @ San Francisco: Seals TBA July 17: @ Ukiah 6:35 p.m. July 18: Healdsburg Prune Packers 6:35 p.m. July 19: Healdsburg Prune Packers 6:35 p.m. July 20: Klamath Falls: Gems 6:05 p.m. July 21: Klamath Falls: Gems 6:35 p.m. July 24: San Francisco: Seals 6:35 p.m. July 25: Sierra Wolves 6:35 p.m. July 30: Redding Colt 45s

PROMOTIONAL NIGHTS Free Fan Fest and Exhibition Game May 30: Opening Night with Giveaway June 1: Fireworks June 15: Fireworks June 22: Fireworks July 4: Independence Day with Fireworks July 13: Fireworks July 20: Fireworks July 30: Fan appreciation Night with Giveaway May 25:

LINCOLNPOTTERS.COM

COURTESY PHOTOS

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RADISH: [rad-ish] noun FLAMBOYANT FEMININE FIREBOMB

They come in hues of pink, red, black and purple. Find out why radishes are more than just a crunchy garnish to your salad.

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by mindy schiller

March 2019

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W

hen I was a little girl, I thought radishes were spicy little things that only old people (and Peter Rabbit) ate.

With good reason, too: The only time I saw them was in iceberg lettuce salads, and the only people who ate them were my grandparents, who somehow, unfathomably, also liked eating raw onions. They also ate cow tongue and chicken neck and fish jelly and ... well, you can imagine that for a young child, they weren’t the best advertisement for radishes. If they liked them, I reasoned, I wasn’t going to be trying them any time soon. Even if they were pretty.

It’s true, my grandparents did have odd tastes in foods — or, at least, according to my American sensibilities. They had both grown up in Poland and spent years starving in concentration camps, so the flavor of food was perhaps less important than the fact that it existed. Still, my grandmother was the best chef I’ve ever known and her raw onions mixed with hand-grated hard-boiled egg, olive oil, salt and pepper is proof that Occam’s razor is, in fact, sharp: The simpler recipes are most likely to be the good ones.

(Well, I admit it sounds different in Latin.)

Simple is best: It’s a realization I have come to as an adult, having rediscovered most of the foods I dismissed as a child (though I will never try fish jelly, Bubby; I’m sorry). Radishes are the best example of this I know. On their own, they are “spicy little things.” Or maybe “sassy” is the right word. They come in flamboyant magenta, lacy light rose, and gradients of pink that slip into white. in short, they could stand in for the lingerie in a Victoria’s Secret catalog. But it’s when they’re paired with a partner that they really come alive, and that partner is the most mundane of all bedfellows: Salt.

Yes, I mean it: The humble saltshaker is this dame’s arm candy. Slice a few radishes into a bowl and sprinkle them with salt, wait a few minutes for the juices to come out of hiding and suddenly that little pink bell is more like a carillon. You can do more with them, obviously — a few drops of olive oil and a sliced cucumber never hurt anyone — and the recipes below will. But the point here is this: you don’t have to. Radishes with salt are a revelation, like learning that your mother was actually the ambassador of Canada before she had you. So yes, try the recipes below — or don’t.

But do try some radishes with salt.

You’re welcome.

WHEN-YOU'RE-MAKING-DINNER-BUT-IT'SNOT-READY-YET RADISH SALAD This is what I make when I'm cooking dinner, it's taking too long, I don't want to ruin my appetite, but I'm so hungry I could eat my arm. You can make it in between stirring a pot or checking on the potatoes.

Ingredients: 1 bunch radishes 1 small cucumber (Persian is best) sea salt olive oil lemon juice a soft cheese like feta, goat or queso fresco continued on

PAGE 30

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continued on

PAGE 29

Instructions: Thinly slice the radishes and cucumbers into a bowl. Drizzle on some olive oil and lemon juice. Sprinkle with salt and cheese and go turn your potatoes. When you're finished, the radishes will be ready and you can munch on them while you're setting the table.

RADISH AND BUTTER OPEN-FACE SANDWICHES I know, this sounds odd. But when you eat it, you'll thank me. Actually, you'll thank Mark Bittman, because it's his recipe I'm riffing on. The key is the pillowy bread, so buy it fresh.

Ingredients: 1 bunch radishes 1 loaf of French bread, fresh butter (6 tablespoons, give or take), room temperature anchovy paste (1/2 teaspoon) sea salt fresh herbs, like tarragon arugula

Instructions: Cut the loaf into three or four chunks, depending on how large you want your pieces

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to be. This works well as an hors d'oeuvre, too, so you may opt for bite-size. Then cut the chunks in half lengthwise. Slice the radishes thinly and sprinkle with salt. Mix the anchovy paste into the butter and slather it on the bread. Sprinkle salt onto the bread and top with radish slices. Sprinkle chopped herbs and arugula on top and open wide.

QUICK-PICKLED RADISHES (MAKES A HALF-GALLON MASON JAR'S WORTH)

This is a great accompaniment to any salad, taco, or sandwich. It's also easy and fast, requiring none of the technique that scares people away from traditional pickling. I make a large jar of it, because it will keep in the fridge for up to a month.

Ingredients: 1 bunch radishes 1 daikon (a long, white radish) optional: half of a beet, carrot, or other root vegetable 2 cups water 2 cups white vinegar 4 teaspoons sea salt 4 teaspoons sugar 1 teaspoon peppercorns 1/2 teaspoon mustard seed 2 cloves peeled garlic optional: bay leaf, anise star, chili pepper, dill 1 half-gallon mason jar, or multiple smaller ones

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Instructions: Slice the root vegetables about 1/4 inch wide. Place them in the jar, along with the peppercorns, garlic, mustard seed, and other flavorants. In a saucepan, bring the water, vinegar, salt and sugar to boil. When the sugar and salt are all dissolved, turn off the flame. This is your pickling brine. Pour brine into your jar and seal the lid. When the jar has cooled, place it in the fridge. The pickles will be ready as early as a few hours later, and will be perfect 24 hours later.

Note that if you use beets in this, the liquid and radishes will turn pink. If you're like me and eat with your eyes, then this is a plus.

ROASTED RADISHES WITH SAUTÉED GREENS SERVES 4

This recipe makes use of the radish greens, too. Just be sure to wash them well.

Ingredients: 3 bunches radishes 1 clove garlic 1 teaspoon soy sauce salt and pepper, to taste 4 tablespoons olive oil, divided

Instructions: Turn oven to 450 degrees. Trim the greens off your radishes.

Place the radishes in a bowl and save the greens.

If the radishes are large, cut them in half. Sprinkle the radishes with 2 tablespoons olive and salt and mix to coat. Place radishes on sheet pan and roast for about 15 minutes, or until they're browned. Toss them once about halfway through. Wash the greens thoroughly. They do have grit, so this is essential. Peel and mince the garlic. In a frying pan, add the remaining olive oil and turn it to medium heat. Add the greens and let sautĂŠ for a minute, then add the garlic. At the last minute, toss in the soy sauce and let reduce. Remove from pan and serve immediately, alongside the radishes.

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APPLE, APRICOT, WALNUT COBBLER Deirdre Roumage home chef

Ingredients:

Directions:

BASIC PIE CRUST 2 ¼ cups all purpose flour ½ teaspoon salt 1 stick unsalted butter (cold and cut into ½-inch cubes)

PREPARATION Pie Crust: In a mixing bowl sift flour and salt. Add in cubes of cold butter. With clean hands, mix ingredients together until mixture resembles pea-sized crumbles. Slowly add ice cold water, about a teaspoon at a time, just until dough forms into ball. Pour dough out onto floured surface and form into round disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling: In a large mixing bowl combine sugar, flour, cinnamon, pumpkin pie spice (or nutmeg), and salt. Add apple slices, diced apricots and freshly squeezed lemon juice. Fold ingredients together until well coated. Set aside.

Topping: In a small mixing bowl combine chopped walnuts, cinnamon and sugar. Set aside.

Save apple juice in a small cup for later. Pre-heat oven to 355 degrees.

FILLING 3 pounds of cooking apples (10 medium) peeled, cored and thinly sliced 2/3 cup dried apricots, diced ½ cup granulated sugar 2/3 cup brown sugar 2 tablespoons all purpose flour ½ teaspoon cinnamon ¼ teaspoon pumpkin pie spice or nutmeg 1 tablespoon fresh lemon juice 2 tablespoons softened salted butter WALNUT CRUMBLE TOPPING ½ cup chopped walnuts ½ teaspoon cinnamon 1 tablespoon brown sugar 3 tablespoons unsweetened apple juice

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ASSEMBLY Pie Crust: Remove dough from refrigerator. On a floured surface, roll out dough into a rectangular shape about a ¼-inch thick. Place dough in greased 9” x 5” baking dish and lightly pres up sides of the dish. Lay down parchment paper making sure to cover all dough, pour in enough dried rice or beans to weigh down the crust for blind baking. Place crust in the oven and bake for 15 minutes.

Remove from oven, let cool for 10 minutes then remove parchment paper with dried beans or rice and store in a jar for future blind baking.

Filling: Pour filling mixture into pie crust and spread evenly.

Topping: Sprinkle walnut crumble topping evenly over filling. Drizzle about 3 tablespoons of apple juice over top. Place cobbler in oven and bake for 30 minutes. Remove from oven and try to resist cutting into it for about an hour to allow the cobbler to set up.

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health

It’s not too late for those

NEW YEAR’S RESOLUTIONS

D Debra Skelton

Certified fitness consultant Motivative Health & Fitness

id you watch your friends and colleagues make their New Year’s resolutions and feel reluctant to make your own? After years of failed resolutions past, I don’t blame you. However, if you pick the right resolutions (and it's not to late), you’ll face 2019 ready to make good on your big plans all the way to Dec. 31.

What kind of resolutions will you actually keep this year? Good question. Here are seven resolutions that you can keep and that will help you achieve big strides toward your fitness goals:

RESOLUTION 1: Get fishy Giving your health a boost doesn’t have to take an incredible amount of time. With this resolution, it doesn’t even take will power. All it takes is modifying your grocery list by buying fish on occasion. Enjoy fish for dinner once a week, and you’ll protect your heart from disease and increase your chances for a longer life. Go with salmon, trout, flounder, or tuna.

RESOLUTION 2: Lather up You want your skin to look young and healthy, so do something about it. Keep a bottle of sunscreen on your counter. When getting ready for your day, make it part of your routine to spread some sun-shielding lotion on your face, arms, and neck. It’ll save your skin so it’ll look its best in years to come and prevent skin cancer.

RESOLUTION 3: Sweat in the a.m.

In today’s world, it can be difficult to find the time to exercise. One way to increase your odds for exercising each day is to knock it out first thing in the morning. This year, resolve to exercise right after waking up. Adjust your wake up time to accommodate your morning sweat session.

my clients choose to make this swap for breakfast, since it’s so convenience to shake up some protein powder and water to drink on-the-go as you race out the door to start your day. If you only choose to make one resolution this year make it this one — you’ll be astounded at the quick results this simple daily swap will deliver.

RESOLUTION 5: Push your body Know that half marathon you’ve been considering?

Mountain climbing? This is the year you train properly for whatever your challenge you are considering. Be the best you can be. Find someone with the same goal, make a plan to reach the goal, and get started. Once you complete your first goal and see that it wasn’t as impossible as you once thought, you may just find yourself setting even bigger goals for next year.

RESOLUTION 6: Down more H2O Your body is primarily made up of water. Keep it that way by skipping soda and sipping on water all day long. A great way to make strides toward your watery goal is to fill up the biggest water bottle you can find and go at it. Preferably, you can drink from something that holds 2.2 liters (9 cups), as all you’ll need is a single fill up in the morning to stay hydrated all day long.

RESOLUTION 7: Stretch every day One of the best ways to avoid injury, as we age, is to take a few minutes to stretch daily. This is most effectively done after you have warmed up and before you begin the intense portion of your routine. By taking the best care of your muscles, with stretching, you’ll avoid taking time off for injury recovery and will be able to accomplish your goals quicker.

RESOLUTION 4: Swap one meal

There you have it: seven realistic resolutions to help make 2019 your best year yet.

By swapping out one of your daily meals for a one or two scoop protein shake you’ll save yourself a few hundred calories each day while providing your muscles with much needed protein. Most of

Debra Skelton is a certified fitness consultant, a licensed nurse and owner of Motivative Health & Fitness. She can be reached at MHF4life@gmail.com.

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calendar

March 2019

To submit an event to the calendar of events, email calendar@goldcountrymedia.com

February 28–March 10

March 3–27

North Lake Tahoe Snowfest

The Great Ski Race

Trek up to Tahoe for up to 100 snow-carnival events, including a torchlight parade, laser show and fireworks, pancake breakfasts, ski races, an ice-cream eating contest, ice carving, and a polar bear swim.

When: See website for details Where: Various Venues Info: tahoesnowfest.org

When: 9 a.m.

Where: Tahoe Cross Country Ski Area, 925 Country Club Drive, Tahoe City Info: thegreatskirace.com

March 2

March 2-3

Snowman-Building Contest

Edge Of Spring Celtic Fantasy Fair Extravaganza

Build the most epic snowman you can for this fun and friendly competition.

When: 9 a.m. - 2 p.m.

Where: Tahoe Donner Snowplay, 12790 Northwoods Blvd., Truckee Info: tahoedonner.com/events/snowman-building-contest-3/

An outdoor fair for lovers of pirates, fairies, mermaids, knights, Celtic bagpipe players and mythical beasts.

When: 10 a.m. - 6 p.m.

Where: Gold Country Fairgrounds, 1273 High St., Auburn Info: eventbrite.com/e/edge-of-spring-fantasy-fair-2nd-annual-tickets-51383631826

March 2

March 8-17

chocolate lovers ball

Roseville Theatre Arts Academy Presents: ‘Newsies, The Musical’

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

Based on the 1992 film, “Newsies” has a timeless message, perfect for the whole family.

When: showtimes vary; see website Where: Roseville Theatre Arts Academy, 241 Vernon St., Roseville Info: rosevilletheatreartsacademy.com

March 2

March 8-23

High Hand Nursery’s Annual Wings & Wine

Placer Community Theater presents “Don’t Drink the Water”

An enchanted evening with birds of prey inside the historic High-Hand Fruit Shed.

Mingle with owls, hawks, falcons, and one beautiful eagle.

When: 5:30 - 8 p.m.

Where: 3750 Taylor Road, Loomis Info: highhandnursery.com/event/wingswine-2019/

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This is the main fundraising event for the Tahoe Nordic Search & Rescue Team, a nonprofit all-volunteer organization. It is one of the largest Nordic ski races west of the Mississippi.

With mistaken identities, a little romance and Woody Allen’s one-liners, this laugh-out-loud comedy should not be missed.

When: See website for exact times Where: General Gomez Arts and Events Center, 808 Lincoln Way, Auburn Info: placercommunitytheater.org

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March 9

Every second Thursday of the month

Dueling Pianos 2019

Food Truck Mania

The high-energy, all request Dueling Pianos show is a combination of sing a-long, comedy bits, dedications, dancing and audience participation.

When: 7 p.m.

Where: Lincoln Theatre Company, 511 5th Street, Lincoln Info: bit.ly/2MRAnzH

When: 5-8 p.m.

Where: Vernon Street Town Square, Roseville Cost: entry free; food costs vary Info: sactomofo.com

March 15-17

March 23

Jessup Music Presents Night of Classics: Celebrating 10 years of music!

57th Annual Roseville Gem, Jewelry, Fossil, and Mineral Show

Jessup Music’s annual Benefit Concert Series features the University Choir, Orchestra, Jessup Concert Choir, and Crossroads.

When: 6:30 - 9 p.m.

Where: William Jessup University, 2121 University Ave., Rocklin Info: jessupmusic.com

A weekend of vendors, music, workshops, and exhibits for rock and gem enthusiasts When: 10 a.m. - 5 p.m. Saturday; 10 a.m. - 4 p.m. Sunday Where: @theGrounds, 800 All America City Blvd., Roseville Info: rockrollers.com/show.html

March 16

March 23

Ruck A Chuck 50K

Sip into Spring

This course runs on the Western States Trail starting at the top of Rucky Chucky area and crosses the river towards Auburn, the final town in the 100-mile journey.

Celebrate bud break in Placer County for two days along the Placer Wine Trail. See the budding vineyards, taste current vintages and new releases, and meet winemakers.

When: 8 a.m.

Where: 17430 Drivers Flat Road, Foresthill Info: singletrackrunning.com/ruck-a-chuck

When: noon - 5 p.m.

Where: The Placer Wine Trail Info:placerwine.com/plan-your-visit/events/ sipintospring/

March 23

March 30

Annual Crab Feed

Trivia Bee

This fundraiser offers all-you-can-eat crab, pasta, salad, bread, and dessert, plus door prizes, music, dancing, and a no-host bar.

When: doors: 5:30 p.m.; dinner: 6:30 p.m.

Where: Sierra Vista Community Center, 55 School Street, Colfax Info: colfaxgreenmachine.org

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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.

Trivia Bee is the AAUW–Auburn CA Branch’s major fundraiser for the local girls’ and women’s scholarship program. The Trivia Bee brings trivia teams and an enthusiastic audience together for a fun-filled evening.

When: Doors open at 5:30 p.m.

Where: 710 Auburn Ravine Road, Auburn Info: auburn-ca.aauw.net/trivia-bee

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VillaSport illaSport Roseville

Opening This Spring

A CLUB LIKE NO OTHER VillaSport Athletic Club and Spa is the only place where fitness, family and community all come together. Opening this spring, VillaSport will be the premier fitness resort destination in Roseville, combining quality and luxury to create a one-of-a-kind experience for every member of your family.

VillaSport members are treated to five-star service, sparkling clean facilities, unique programs and fun activities, all in a beautiful, welcoming environment where you’ll feel at home. Every day, something special happens at VillaSport ... triumphs, friendships and amazing achievements are all part of your VillaSport experience every visit.

For more information, please stop by or call the Membership Office, or visit villasport.com/roseville.

BECOME A CHARTER MEMBER TODAY!

291 Conference Center Drive, Roseville, CA 95678 | 916-672-1557 | villasport.com/roseville

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