Folsom Entertainer February 2016

folsom lake

February 2016

Chicago Comes to folsom

This issue

fighting Cancer with Fashion Cigar shop Dry Diggings Distillery Visit Amador County Happy Hour Live Music Dining in the region

2 | Folsom Lake Entertainer

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February 2016 | 3

Highlights

08

Fighting pretty

Inside

Mother-daughter duo operates clothing store in honor of grandma who fought cancer

38

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Dry Diggings Distillery makes whiskey, vodka, bourbon and brandy.

28

32

Folsom-area trainers share how they’ve stayed healthy over the years.

Pioneer artist paints faces from within.

Get fit, stay fit

Publisher: Bill Brehm, Jr. Director of Sales and Marketing: Jeremy Burke, (530) 852-0200, jeremyb@goldcountrymedia.com Editor: Penne Usher, (530) 351-3753, penneu@goldcountrymedia.com Advertising Manager: Bill Sullivan, (916) 351-3750, bills@goldcountrymedia.com

feb. 2016 · Volume 7 · Number 3 921 Sutter St., Folsom, Suite 100 folsomlakeentertainer.com Copyright 2016. All rights reserved. No part of this publication my 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 Folsom Lake Entertainer. Further, it shall not be liable for any act of omission on the part of advertising pertaining to their published advertisement in the Folsom Lake Entertainer. A publication of Gold Country Media.

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February 2016 | 7

â– shopping

8 | Folsom Lake Entertainer

Pedal Power: Model Anisha Belgal wears an A’reve ruffled bottom asymmetric dress in beige, available at Mirror Mirror Fashion.

Fighting pretty Mirror Mirror boutique donates to cancer foundations

C

By Sandra Reeves | Photos By Menka Belgal

ancer is not a word usually associated with fashion. But in the case of Mirror Mirror, a Cameron Park boutique, the concepts are combined. In 2012, about a year after co-owner Nici Dale Meyer had lost her grandmother MaryAnn Sambprsky to cancer, Nici herself was diagnosed with stage four Hodgkin’s lymphoma. During her aggressive fight with cancer, Nici and her mother Dawn McClenter would often engage in “shopping therapy,” and found there might be a need in their area for an affordable, contemporary fashion boutique.

“My grandma MaryAnn had over 25 years experience in women’s retail and managed a small high-end boutique in Woodland for much of that time,” Nici said. “For many years, my mom and I had dreamed of and discussed opening some sort of business together, so we decided to take a leap of faith. My mom left the corporate world, and I left a much-desired position. We dropped everything to open Mirror Mirror Fashion in memory of my grandma and with the intention of combining everything we love in a boutique while giving back to those affected by cancer. We eagerly and anxiously opened our doors Feb. 1, 2013.”

The “giving back” at Mirror Mirror takes a variety of forms.

Nici and Dawn donate a percentage of each sale to various cancer causes. Once a year they hold a Shop for Cancer event, 30 percent of sales going to Campout for Cancer, which provides rides and other resources to cancer patients during treatment. They participate in the annual international Relay for Life, benefitting the American Cancer Association.

“Both fundraisers are really cool because we are able to get some of the designers/clothing lines to donate for raffle prices, “Nici said. “We sell the tickets for a couple of weeks before each event.”

TEAM WORK: Nici Dale Mayer and her mother Dawn McClenter opened Mirror Mirror in memory and influence of their grandmother/mother, MaryAnn Samborsky.

And the women have started Fight Pretty, a creation that gives higher-end wigs to those with hair loss from disease, and makeovers that include an outfit from their shop.

“The idea behind Fight Pretty comes from me watching my grandmother gracefully battle cancer by getting What: Clothing boutique up (almost) every Where:3300 Coach Lane, Suite B8, morning, doing her Cameron Park makeup, putting on Contact: (530) 676-4511 her wig or sometimes hat or scarf, and, more importantly, wearing her smile,” Nici explained. “My grandmother could light up a room with laughter up until the day she passed. In my opinion this turned a six-month life expectancy into over two years. The same mentality played a big role in my battle.”

Mirror Mirror Fashion

Mirror Mirror carries “everything needed head to toe” — women’s contemporary clothing, shoes and accessories along with some men’s clothing, shoes and accessories. The shop also offers a “fabulous” line of leggings and camis, and has just introduced the line’s active women’s wear.

Continued Next Page

February 2016 | 9

Continued from previous page

“We’re proud to have women and men of all ages frequenting the shop,” Nici said. “We even have teenagers. One of our ideas for the store was to have articles of clothing a mom, daughter, and granddaughter could share, yet style to look completely different. This is often what my mom, grandma, and I would do.”

The owners’ formula for success, Nici says, is providing consistent and genuine customer service, in-store personal styling for those who want it, carrying unique, everyday styles, and offering three price points. Their basic business philosophy is to help others.

“It’s not vain to want to look good because the biggest part of looking good is feeling good,” Nici said.

“In the store when someone asks us how they look in something, our most common response is ‘how do you feel?’ We want them to look good and feel good in what they buy.”

When she was initially diagnosed with Hodgkins lymphoma, Nici was told that with aggressive chemo the chance of lifetime remission was very good. But at her six-month, post-remission PET scan, she was diagnosed with the disease at stage four again. After receiving a bone marrow transplant at Stanford Hospital, she has been in remission for two years. ★

F

or spring trends, Nici predicts the popularity of fashions she and many of her customers already embrace —­romantic (including Victorian and vintage-inspired) florals, lace, ruffles, and slip dresses; Latin, specifically Spanish-inspired black and whites with pops of red; shoulder exposure (shoulder cutouts, off-the-shoulder tops and asymmetrical necklines); bold stripes, sequins, ‘90s-themed pieces, light creative denim, and tie-dyed.

10 | Folsom Lake Entertainer

Squatters’ rights: Snap Fitness in El Dorado Hills offers the region’s only P90X LIVE class.

SHOP STOP: With a wide range in possibilities for all ages, Mirror Mirror prides themselves on the ability to transform an article of clothing into something trendy a mother, daughter and granddaughter can all share without anybody knowing the difference.

February 2016 | 11

History of Chateau Musar

■ Wine

1930

Gaston Hochar of Lebanon’s Chateau Musar plants his first vineyards, after returning from Bordeaux.

1941

Major Ronald Barton (of Château Langoa-Barton), stationed in Lebanon during World War II, befriends Gaston Hochar, strengthening links with Bordeaux and influencing the Musar style.

1959

Serge Hochar becomes Chateau Musar winemaker, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. hus

cc Temple of Ba

Chateau Musar Lebanese Wine

Unique wines from an ancient tradition

T

By Mohamad Yehia, Chef Executive he wines of Chateau Musa are unique expressions from a country with an ancient wine-making culture, As vines have been cultivated from Lebanon’s high altitude Bekaa Valley for over 6,000 years.

From around 4,500 B.C., the sea-faring Phoenicians (ancestors of the modern Lebanese) distributed their wines and vines throughout the Mediterranean, traveling as far as Cadiz (and possibly beyond) in their robust cedar boats. Their resilience in the face of repeated invasion gave rise to the legend of the Phoenix. They also invented the alphabet to help keep records of their various transactions.

The ancient city of Baalbek in the northern Bekaa Valley, takes its name from the Phoenician fertility god, Baal. The Roman god Bacchus was in turn worshiped here and temples built in his honor remain among the most perfectly preserved in the world. The region’s Byblos an historic fishing port north of Beirut.

French in origin, the Hochar (pronounced Hoshar) family arrived in Lebanon in the 12th century, “Preux chevaliers” and have remained there ever since.

Now you Can find the Chatue Musar red and white wine in ARZ Lebanese Restaurant Folsom.

12 | Folsom Lake Entertainer

1962

Ronald Hochar (Gaston’s second son) takes over the financial and marketing aspects of the winery.

1977

Serge Hochar finalises the “formula” for Chateau Musar Reds.

1979

Michael Broadbent ‘discovers’ Chateau Musar at the Bristol Wine Fair, hailing the 1967 vintage as the “Find of the Fair”. Chateau Musar opens its UK Company to develop its sales into the UK market and thereafter into Europe.

1984

Decanter magazine nominates Serge Hochar as their first ‘Man of the Year’, recognising his dedication to producing superb wines throughout Lebanon’s Civil War (1975-1990).

1994

Gaston Hochar, Serge’s son joins the winery, to later become its managing director.

2003

Ralph Hochar, Ronald’s son joins the UK office in charge of sales in the on-trade.

2006

Chateau Musar obtains its first official organic certification for some of its vineyards.

2010

Serge Hochar receives the “lifetime achievement award” from the German magazine Der FeinSchmeker. Marc Hochar, Serge’s second son, joins his brother Gaston to help run and expand the winery’s activities.

Gung Hay Fat Choy!

According to Chinese legend, people born under the sign of the Monkey are cheerful and energetic by nature. They are wise, intelligent, confident, charismatic, loyal, flexible and inventive.

2016 can be a lucky year for Monkeys.

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Romance With A Soupçon Of Whimsy True Guéridon Service Table-Side Cooking We choose our food carefully and consciously, with flavor, freshness and sustainability in mind.

Euro-California cuisine restaurant Le Charenton Food should make you happy, make you feel good, and delight all your senses.

Our tables are set with three different salts: Sea salt, Pink Himalayan Salt, and Black Salt from Hawaii.

Our butter is blended with edible flowers for a beautiful and delicious presentation.

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February 2016 | 13

â– Entertainment

Chicago 14 | Folsom Lake EntertainerPhoto by Jeremy Daniel

Photo by Catherine Ashmore

Smokin’ shuffle: “Chicago­” performances will be in early March at Harris Center.

Chicago – The Broadway Musical COmes to harris center in folsom

T

By Aaron Darling | Photos Unless noted are courtesy

he roaring ‘20s return to Folsom. The national tour of the Broadway musical “Chicago” promises the music and dancing that have made it the Broadway icon it is today.

“Based on actual events during the 1920s, the show is a satire on the judicial system and media that looks like it was ripped from today’s headlines,” said David Pier, executive director of the Harris Performing Arts Center.

Opening night commemorates the fifth anniversary for the Harris Center and will feature a “Razzle Dazzle” reception. From 5:30-8:30 p.m. March 3, enjoy fine wines from El Dorado County vineyards and wineries and “food sampling from some of our finest local restaurants.”

A silent auction will be held with proceeds going to support the Harris Center for the Arts.

Opening night showgoers can get into the theme. Attire inspired by the roaring 20’s, early 20th century gangsters, flapper, or the “Great Gatsby” is optional and encouraged. ★

Chicago

The Broadway Musical Showtimes: 8 p.m. Thursday, March 3; 2 and 8 p.m. Friday-Saturday, March 4 and 5; 1 and 7 p.m. Sunday, March 6 Where: Harris Center, 10 College Way, Folsom Tickets:$49-$79 with premium seats at $89.

Single tickets for the Friday matinee show are 10 percent off and groups of 15 or more will receive a 15 percent discount. The “Razzle Dazzle” reception, opening night, is $40.

To purchase tickets, go to HarrisCenter.net or call (916) 608-6888

February 2016 | 15

happy hour

■ happy Hour

Slide into

Slip and Slide: Walley’s Pizza Bar’s popular happy hour item is the BBQ Chicken-Gouda Sliders.

Craft beers and handmade pizza from scratch at Wally’s

By Aaron Darling | Photos By Menka Belgal The day Wally’s opened in Cameron Park it was packed, booths to counter, and it has remained popular ever since. The sports bar boasts 22 screens and a fun atmosphere, but the real draw truly is the food.

Everything is fresh and made from scratch. Their dough is delivered fresh every day, the salad is washed and professionally spun and full cheese wheels are ground to top pizzas. By far the most popular Happy Hour item is the BBQ Chicken-Gouda Sliders; three mouthwatering sliders made with shredded barbecue chicken, creamed Gouda cheese and cilantro on a sweet Hawaiian roll. It absolutely melts in your mouth.

Happy Hour is Monday through Friday from 3 to 6 p.m. and cocktails are from 9 p.m. to close. The big focus is on craft beer and all the specialized equipment in the back, including a nitrogen condenser, to ensure that it comes out exactly the way the brewer intended.

On weeks with no big game, Wally’s has “Acoustic Tuesdays” where local musicians are invited to perform. “Trivia Wednesdays” is music trivia night and every Friday is a different “Pizza of the Week” special.

16 | Folsom Lake Entertainer

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Roasted lamb with Oriental Rice

■ Dining

Serves 6-8

Ingredients: 4 pounds leg of lamb 1 teaspoon ground cinnamon 1⁄2 teaspoon ground allspice Salt and black pepper 2 tablespoons sunflower oil 1 onion cut in quarters 1 head garlic, cut in half

Experience a taste of Lebanese culture

M

By Aaron Darling

o Yehia and his wife Julia own an immaculately arranged and decorated Lebanese restaurant in Old Folsom. Every table is prepared with a full compliment of dishes, wine glasses, sparkling utensils and linen napkins before any guests arrive.

Mo described Lebanese food as Mediterranean without the heavy spices and said that Lebanese What: Lebanese Restaurant chefs are a staple Where:705 Gold Lake Drive, Suite 390, of five-star hotels Folsom throughout the MidCOntact: (916) 936-4242 dle East and Europe.

ARZfolsom.com Their appetizers are Hours: 11 a.m.-2 p.m., 4-9 p.m. called “mezza” which Monday-Thursday, 11 a.m.-2 p.m., he translated as 4.-10p.m. Friday-Saturday meaning “something Closed Sunday to make you happy” and their entrées include chicken, beef and lamb, as well as many vegetable dishes prepared fresh for each guest.

Arz

After a career in food service in that region, Mo and his wife immigrated to Folsom where they were able to open a restaurant of their own. They named it ARZ after the famous cedar trees of Lebanon.

In addition to the authentic music and atmosphere, each Friday and Saturday evening belly dancers traverse the restaurant for the entertainment of their guests. ★ 18 | Folsom Lake Entertainer

For the rice: 2 1⁄2 cups basmati rice 3 tablespoons sunflower oil 1⁄2 pound ground beef Salt and black pepper 1 teaspoon ground cinnamon 1⁄2 teaspoon ground cloves 4 1⁄4 cups hot water with 2 bouillon cubes 1⁄3 cup sliced almonds 1/3 cup pistachios 1/3 cup pine nuts Directions: Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth.

Rub the leg of lamb all over with the spices, salt, pepper and oil. Place in a large roasting pan and put it in the oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300 degrees, and cook for two hours.

While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the ground beef, turning it over and crushing it with a fork to break up any lumps, Add salt, pepper, cinnamon, black pepper and cloves.

Stir well and add the rice, then stir again.

Pour in the boiling stock, mix well, and simmer, covered, for about 15 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry and keep it on the side until you are ready to serve.

Fry the almonds, pistachios and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off into slices. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug.

As we say in Lebanon, “sahteen.”

(Enjoy your meal.)

■ Dining

Serving a Whole Lot of Love at Sergio’s

I

By Sandra Reeves | Photo courtesy talians Sergio Mirabelli and his wife Francesca typically roam their restaurant greeting guests at the door and making people feel at home. Chef Sergio prides himself on taking care of customers personally. His working philosophy is to try to make friends of his patrons. His restaurant’s strongest attributes, he feels, are “quality and new dishes and a lot of love.”

The couple’s gregarious personalities have won over customers and critics alike. The cozy eatery was ranked highly on TripAdvisor; Sergio has appeared several times on a Sacramento television show, and Sacramento magazine praised the restaurant’s “generous portions of lusty food” and its old-style Italian ambiance.

Sergio grew up in the Basilicata region of Southern Italy and trained in fine Florentine restaurants. He came to America in 1994, and a year later he and Francesca opened their first eatery, in Oakland. They opened Sergio’s in Folsom in 2009, drawn by friends in the area. They found Folsom welcoming, “a great place to do business,” he said.

Sergio’s offers the traditional cuisine of the chef ’s childhood.

“My family were hunters, and we know how to cook game,” he told Art Garcia of the Folsom Telegraph.

Sergio’s Steak & Seafood What: Italian Restaurant Where:22 East Bidwell, Folsom COntact: (916) 983-4300

sergiosfolsom.com/index.html

He and his culinary staff craft daily specials built around wild game and fresh seafood, in addition to the menu staples of housemade pasta and sauces. Customer favorites are seafood cioppino, fresh salmon, and gnocchi.

Gnocchi Recipe for Four

20 ounces peeled and cooked potato (russet) 10 ounces flour One egg yolk After cooking the potatoes, let them cool in the water you cooked them in. Mash the drained potatoes and add the flour and egg. Mix very vigorously until mixed well. Roll flat, cut into small pieces. Cook the pieces in boiling water until they rise up. Drain. Best with meat sauce. Great for lunch.

Most of his customers are lovers of Italian music (Sergio’s has live music every Friday and Saturday) and culture (Sergio loves to chat with them about their past or planned Italian vacations).

In all, Chef Sergio loves his work.

“It’s a lifestyle. I did only this job from a very young age, and it’s still great. I will never change.” ★ February 2016 | 19

■ Dining

Lovin’ the oven: Cassie Buchholz is executive chef at Sienna Restaurant in El Dorado Hills.

Sienna Restaurant Chef Cassie Buchholz

Creating ‘new American’ cuisine

W

By Sandra Reeves | Photos courtesy

hat is new American grill? That’s the question Chef Cassie Buchholz asked herself five years ago when she went to work for Sienna, a grand bar and restaurant in El Dorado Hills that bills itself as “upscale-casual,” its wine list as “sophisticated yet approachable.” Cassie started at Sienna from pantry station (salads and desserts) and worked up through nearly every position there until she is now executive chef.

“I’ve come to learn that new American grill means taking items and flavors from different cuisines that wouldn’t normally go together and making them into something unique,” Cassie said. “I feel my personal style has changed because of this as well. Now, instead of using ingredients that all work together, it’s more like building a chain. Instead of sticking to ingredients that all pair with each other (such as fish with rice and a lemon sauce), I pair items in a way to build from the other items. For example, if I was making a crab cake, I can pair it with something cheesy if I serve it over an arugula salad. The crab cake might not pair with the cheese, but it pairs with the arugula and now the arugula makes the two items come together for the final dish. It’s really like a giant puzzle of flavors.”

20 | Folsom Lake Entertainer

Sienna Restaurant

Where: 3909 Park Drive, El Dorado Hills contact: (916) 941-9694 www.siennarestaurants.com

Cassie’s background serves her well in her current profession. She was raised in a large family centered largely around food and cooking. She used to stop at her Italian grandmother’s house on the way home from school and always found something cooking — her grandmother would have been in the kitchen most of the day, Cassie recalled. And both of her parents also love to cook, taking turns making dinners every week.

“

Coming up with any new dish is really a process that involves the entire management team.

We usually have two to four tastings of each dish before we add it to the menu.

That way we can really work out every aspect of the dish before it’s presented to our guests.”

“My mom loves to tell a favorite story about how she knew I would be a chef one day,” Cassie said.

“My younger sister was born four weeks early, very premature, when I was 3 years old. Somehow I knew that my mom would be very busy with the baby, so I pulled a chair right up to the stove, and my mom came downstairs to find me making macaroni and cheese. She definitely made sure that I was very familiar with kitchen safety after that!”

Sienna’s menu, Cassie explained, is a collection reflecting previous Sienna chefs and Cassie’s personal dishes.

“Coming up with any new dish is really a process that involves the entire management team,” she said. “We usually have two to four tastings of each dish before we add it to the menu. That way we can really work out every aspect of the dish before it’s presented to our guests.”

Most of Sienna’s “favorites” (such as Skirt Steak and Scallop Risotto) are on the menu year-round, but some menu items change with the seasons.

“We’re changing from our fall to our winter menu now, and we’re introducing a New York steak, a domestic lamb dish, and a Chilean sea bass dish. I’m really excited to see how well El Dorado Hills reacts to some of these great new items.”

Most satisfying to Cassie about her work at Sienna are its wine dinners, held once a month. The dinners feature a winery or a winemaker, and pair four courses of food with different wines for usually about 60 to 90 people.

“We really pull out all the stops, from beautiful centerpieces to extravagant plating,” Cassie noted. “After the dinner is over, I walk around the dining room and ask everyone what their favorite dishes from the dinner were and if they have any criticism. I am always open to constructive criticism, so I really enjoy getting to talk to customers about how they enjoy the food.”

One of the biggest challenges Cassie has faced as a chef is her age, 23.

“Most people believe that isn’t old enough or mature enough to run a restaurant, and I have had to work to prove myself in this industry. I’m very lucky that the management team here at Sienna believes in me and supports me.” ★

Apple Bread Pudding ­____

“The recipe is one of my absolute favorites and the first dish that I personally put on Sienna’s menu. Even though I am a savory chef, I have a special weak spot for desserts.”

— Cassie Buchholz, Sienna Restaurant

2 loaves French toast bread (or thick cut Texas toast) 0.5 gallon heavy cream 4 cups brown sugar 16 egg yolks 1 vanilla bean, split (or 1 tablespoon vanilla extract) 8 Honeycrisp or Fuji apples, peeled and sliced 1 tablespoon cinnamon 1 ounce Jack Daniels whiskey 1 teaspoon salt Cut the French toast bread into 1-inch cubes. Place on a cookie sheet and toast at 325 until slightly golden and a little crunchy. Combine the heavy cream and 2 cups of brown sugar in a saucepan with the vanilla bean; bring to a simmer. Combine the egg yolks and 1 cup of brown sugar in a bowl and whisk until pale in color. While whisking, slowly add a small amount of the cream mixture to the eggs until about half of the cream has been incorporated. Pour all of the egg and cream mixture back into the pan with the remaining cream. Cook until slightly thickened. Strain and set aside. Sauté the apples with the remaining 1 cup of brown sugar and cinnamon. Sauté until apples are soft, but have a little crunch left to them, add the Jack Daniels and the salt. Cook two more minutes. Using a slotted spoon, remove the apples from the cooking liquid, reserve this as a sauce over the finished product. Toss the apples and the bread cubes in a bowl. Pour bread and apples into a 13-inch-by-9-inch pan. Pour the anglaise (cream and egg mixture) over it. Bake at 325 until the anglaise is no longer runny.

February 2016 | 21

■ Dining

Fleur De Lis Chef Anthony Caliva

Fusing Floridian and French-Persian cuisine

By Sandra Reeves | Photo courtesy Fleur De Lis Bar and Restaurant

I

n the 1990s, Chef Anthony Caliva worked in Melbourne, Florida, cooking at country clubs and major hotels, including the Hilton. He learned his craft working alongside outstanding and talented chefs known throughout the Melbourne area, including Chef Ken Turner of Indian River Colony Club and Chef Kathy Zimmerman of the Pineda Inn. In his work, Anthony became known for his strong work ethic and ability to quickly learn the local cuisine.

Always dedicated and hard-working, Chef Anthony started as a dishwasher at a pizza place in Wisconsin at age 15. Several years later, he began line-cooking, making pizzas from scratch, including the dough. From there, during his 20s, he worked at large full-service chain restaurants, before moving to Florida to pursue bigger career opportunities.

Anthony landed in Rockledge, Florida, and went to work for the Pineda Inn, where he learned to cook true Florida cuisine. His last position in Florida was as the executive sous chef for the Hilton, where he worked for eight years.

In California, Chef Anthony learned about farm-to-fork cuisine while working alongside

22 | Folsom Lake Entertainer

Taking a stand for good FOod: Chef Anthony Caliva started his career in Florida and now is executive chef at Fleur De Lis in Folsom.

Fleur De Lis Bar & Restaurant

Where: 705 Gold Lake Drive

#380, Folsom

contact: (916) 358-9464

www.fdlfolsom.com

“

The best part about being a chef is learning something new every day and the smiles and satisfaction of guests we serve.”

Chef Jesse Saddle at the Smith Flat House, in Placerville. After working there for about a year, he was offered the executive chef position at Fleur De Lis. At Fleur De Lis, Anthony turns his hand to such dishes as Truffle Fries, Mussel Maison, Koobideh (a Persian kabob dish of seasoned ground beef and minced onions), New York Steak Au Poivre, and Lamb Lollipops. For weekend brunch, he might whip up Lamb Benedicts and Flaxseed Banana Nut Bread French Toast, along with favorites like steak and eggs and blueberry oat pancakes.

“The best part about being a chef is learning something new every day,” Anthony said, “and the smiles and satisfaction of guests we serve.”

Throughout his more than 30-year career, Anthony has found that the best way to learn is to keep his eyes and ears open, constantly looking for opportunities to broaden his knowledge of the culinary industry.

“And it’s been very rewarding to pass along what I’ve learned to younger chefs starting their careers.” ★

Chef Anthony’s favorite recipe FLORIDA STYLE CRAB CAKES Makes 10 servings 1 shallot, minced 2 tablespoon vegetable oil 13 fluid ounces mayonnaise 2 eggs, beaten 5 fluid ounces whole-grain mustard 3 tablespoon chopped parsley 2 bunches fresh chives, minced 1 1/4 teaspoon hot sauce 2 ounces old bay seasoning 2 pounds, 8 ounces lump crab meat 3 1/4 ounces saltine crackers Salt as needed Ground black pepper as needed Peanut oil as needed Sweat the shallots in vegetable oil in small saute pan until translucent, then cool.

Combine the shallots, mayonnaise, eggs, mustard, parsley, chives, hot sauce, and old bay.

Fold the mayonnaise mixture into the crab meat without shredding.

Fold in cracker crumbs.

Season with salt and pepper.

Divide the mixture into 2-ounce servings and form into small cakes 1 1/2 inches in diameter and 3/4 inch thick.

Saute the crab cakes in vegetable oil in a cast iron pan over medium high heat until golden brown and cooked through, about 2 minutes per side. Drain briefly on paper towels.

Serve immediately and top with Remoulade sauce.

For the Remoulade sauce: Makes 16 fluid ounces 16 fluid ounces mayonnaise 1 ounce chopped capers 1 1/2 tablespoon of minced red onion 1 1/2 tablespoon chopped fresh tarragon 1 teaspoon anchovy paste 3 teaspoon Dijon mustard Salt as needed Black pepper as needed Worcestershire sauce as needed Tabasco sauce as needed Combine all ingredients and mix well. Adjust seasoning to taste. The sauce is ready to serve now or can be refrigerated for later use.

February 2016 | 23

■ Eldorado hills

Up in smoke

Where there’s smoke : Hand-rolled cigars are available for all occasions at Adam’s Cigars in El Dorado Hills.

A

By Matt Kramer | Photos by Jeremy Burke

t his cigar shop in El Dorado Hills Town Center, Adam Markhieh can be found enjoying a smoke out on the street near the open door, or inside helping a customer peruse the wide range of rolled tobacco offerings in the walk-in humidor. Inside the wood veneer shines with detailed care, and glass display cases show cigar and pipe accessories, watched over by the faces of stern yet inviting carved wood cigar store Indians. Adam’s Cigars has been at the same location in El Dorado Hills for eight years, and Markhieh has been perfecting his craft in the business about 15 years, following his passion for high-end, fine, hand-rolled cigars.

“I love cigars. When you like something, or you love something, you get involved,” Markhieh said of his business.

Adam’s Cigars has over 100 selections on offer, ranging from the mild flavored, to the full-bodied, cigars for all occasions.

Padron, Zino, Ashton, La Flor Dominicana, and many more are housed with care in the big walk-in humidor. When selecting the proper cigar, Markhieh said there is no one cigar that fits the bill. The cigars range in price, size, nicotine strength and flavor.

24 | Folsom Lake Entertainer

Humidity : An array of humidors are available at Adam’s Cigars.

“It’s just like wine. It depends,” Markhieh explained. “I mean sometimes I like mild, sometimes medium, sometimes full bodied, you know? It depends on the day, on the mood. Some people don’t drink, they just smoke a cigar, but maybe (half the time) people like to drink wines, scotch or rum with it, or (enjoy) a cigar after dinner with a glass of wine.”

Shop offers handrolled, high-end cigars from around the world

Navigating the sweet, rich earthy aromas of the shop can be intimidating and exciting but Markhieh is more than happy to assist first-time cigar buyers and veteran aficionados alike when they are in his shop looking for just the right smoke to go with their mood, occasion of celebration, or personal flavor profile. The shop also will place orders for specific cigars that aren’t in stock.

“We have something for a beginner, or for someone who’s just started,” Markhieh said. “Macanudo, or Monte Cristo.

That’s a very nice mellow one, easy to smoke. Most people like medium-bodied cigars.”

Continued Next Page

14th Annual 6:00-9:30pm

Saturday March 12th Folsom Community Center

$35 Online $40 General Admission

FolsomMusic.org For Tickets and Information

(This event is for ages 21 and older only)

Folsom Wine & Jazz Festival

C

ome and enjoy a relaxing evening at the 14th Annual Folsom Wine & Jazz. This is Folsom’s Premier Jazz, Wine & Cuisine event. It is an evening of beautiful music provided by the nationally-recognized Folsom High School Jazz bands and choirs, as well as the Sutter and Folsom Middle School jazz bands.

As you enjoy the music, dine on the fine cuisine from various local businesses and enjoy some excellent wine. You can also browse our silent auction tables and participate in a raffle that features four Disneyland park hopper passes.

The event will be held at the Folsom Community Center starting at 6:00pm on Saturday, March 12, 2016. You can purchase tickets online at: www. folsommusic.org for $35 using code WJ2016.

All proceeds benefit the Folsom High School music program.

February 2016 | 25

Make Groucho Marx Jealous : High-end cigars are in stock at Adam’s Cigars in El Dorado Hills.

There are no wrong choices when it comes to a cigar, but at Adam’s Cigars no machine-made cigars will be found. Markhieh insists on quality.

“The machine-made just doesn’t have the flavor, it’s basically like cigarettes,” Markhieh said. “We only carry fine cigars, handmade only. It’s an art you know?”

According to Markhieh, when it comes to sourcing a cigar to build its flavor profile, several factors must be taken into consideration.

“With cigars you’ve got to have … three things: The soil­­, when you plant the tobacco for the cigars, the Not just car makers: Humidors available include some by Bugatti.

Adam’s Cigars

Where: 4364 Town Center

Boulevard, Suite 112

contact:(916) 358-5674

www.adamscigars.com

26 | Folsom Lake Entertainer

climate, and the skill of workers because it’s all hand rolled. You’ve got to know what you’re doing,” Markhieh said.

As stated, the soil and region where a cigar’s tobacco is grown plays an important role in its taste and profile. But, in Markhieh’s opinion, people sometimes place too great an emphasis on the region from which a cigar is grown. By way of example, some cigar aficionados are excited by the thaw in U.S.-Cuban relations,

“

With cigars you’ve got o have … three things: The soil, ... the climate, and the skill of workers because it’s all hand rolled.”

hopeful that with a weakening embargo, world-renowned Cuban cigars may become a viable commodity once more, but Markhieh said, he personally sees it as a moot point.

“We have cigars as good as Cubans in Nicaragua, Honduras, and the Dominican Republic. But for a lot of people, they want to try it, and they think Cuban cigars are the best. For me, it’s not a big deal, to be honest with you. Back in the old days they were talking about how the French wine was the best wine. But now they create more wine in Chile, Argentina and Napa. They have wine as good as French wine. Cigars are about the same. Back in the old days there was no Nicaraguan, Honduran or Dominican. It was only Cuban. So you had that embargo and these countries started introducing cigars. That’s my opinion, but everybody has their own preference,” Markhieh said.

For his own taste, Markhieh prefers consistency and a smooth smoke from his cigars.

“I like Nicaraguans, but Padron cigars are one of my favorites. It’s very nice, consistent, smooth, creates no bite, and has no harshness to it.”

Along with the cigars Adam’s offers a small selection of pipes, pipe tobacco, hookahs, and smoking accessories. ★

Imported: Cigars grace the shelves from Nicaragua, Honduras and Dominican Republic.

The story behind the iconic cigar store Indian Because of the general illiteracy of the populace, early store owners used descriptive emblems or figures to advertise their shops’ wares; for example, barber poles advertise barber shops, show globes advertised apothecaries and the three gold balls represent pawn shops. American Indians and tobacco had always been associated because American Indians introduced tobacco to Europeans,[1] and the depiction of native people on smoke-shop signs was almost inevitable.

As early as the 17th century, European tobacconists used figures of American Indians to advertise their shops.

February 2016 | 27

■ Fitness

It’s not too late

get fit , stay fit

9 Trainers in the folsom area share hints on having a healthy routine

Jenn Johnson Anytime Fitness, 9711 Village Center Dr., Granite Bay (916) 786-3999

28 | Folsom Lake Entertainer

What is your background in personal training/fitness?

I specialize with a diverse background in functional athletic training, corrective exercise and rehabilitation. Being a former college athlete that has suffered from injuries myself, I speak from experience and empathy for those that I train and help.

What is your training/exercise philosophy?

My training philosophy is “happy, healthy, and fun”. I am a firm believer in realistic balance with a fitness journey, unbalanced lifestyles are the causes of extremes, whether it be overtraining or too much of an unhealthy lifestyle, and balance is the key to a successful lifestyle.

What do you do to continually stay current on fitness trends and information?

Social media is one of the simplest and quickest ways for not only myself but also for my clients to stay up-to-date on the latest trends, dos and don’ts of the health and fitness industry. Continuing and constantly pursuing an education in kinesiology and sports medicine is another way for me to stay up-to-date on the latest trends and information.

What do you do to stay in shape?

In order to stay in shape I am constantly engaging myself in an active lifestyle six days a week. Most of the time I am doing a functional lifting routine, self-myofascial release or swimming. Circuit training and yoga are also involved in my weekly basics as I try to be a leading example of balanced fitness. Outside of the gym I make sure that my nutrition is given just as much attention as I do with my time in the gym.

Folsom Parks & Recreation

Summer Camps from

Arts toZoo!

Camps for ages 4 to 17, with options to fill a few hours, single days, and full weeks.

Hilary Rogers Pilates Twist, 6606 Folsom-Auburn Road, #8, Folsom, (916) 936-4520

What is your background in personal training/fitness?

I have been active my whole life, starting in gymnastics and dance as a child. For the past 18 years, I have been doing Pilates for the exercise, to keep me grounded, and to have less pain and fewer injuries. I have been teaching Pilates since 2002, and I’m teacher training faculty for Balanced Body Pilates. I am a certified second-generation Pilates teacher (meaning I was certified by Lolita San Miguel, who was certified by Mr. Pilates himself), and I also teach Barre, suspension training, and strength/balance training using Pilates principles as my base. In addition to working with people who want to be fit, I have worked in conjunction with physical therapists, chiropractors, and doctors my entire career to help everyone from the couch potato to the severely injured to the professional athlete find better movement so they can recover faster from injury, prevent injuries, and perform better in their sports and life — it’s all about living a better, longer life.

What do you do to continually stay current on fitness trends and information?

I stay current on information in health, fitness, and Pilates by attending Pilates and fitness conferences regularly, taking classes and workshops with other teachers, and reading a lot of books, articles, and blogs.

What is your training/exercise philosophy?

Be kind to your body. This doesn’t mean be easy on it...quite the opposite! You need to work hard to keep your body healthy, and you should put in the work to move it properly and efficiently. “The devil is in the details”, so to speak - simple exercises done well are often difficult, and they are tremendously effective in getting your body strong, stable, flexible, and balanced. But don’t push yourself so hard that you can’t be active every day. Consistency is critical. I also believe that knowledge is very powerful. I help people learn more about how their bodies work so that they can continue our work when they’re not with me for greater impact. This is very effective in helping correct misalignments and poor posture, which results in less pain and more energy. Really, it’s all about living a better, longer life and feeling powerful in our bodies.

What do you do to stay in shape?

I do Pilates almost every day - sometimes a full session, but sometimes just a few minutes. I also do suspension training and barre class for extra strength and balance, and I run when I can. Trying to keep up with my 3-year-old helps too!

Continued Next Page

We offer a great selection of camps for a wide range of ages and interests: dance, theatre, zoo camps, sports, arts & crafts, science and engineering, academics, teen camps, aquatics, filmmaking, and much more!

Register today!

http://webtrac.folsom.ca.us or call 355-7285

February 2016 | 29

■ Fitness

Terri Langley Broadstone Racquet Club, 820 Halidon Way, Folsom, (916) 983-9180, www.sparetimeclubs.com

What is your background in personal training/fitness?

I was the kid that asked for a “Get in Shape, Girl” rhythmic gymnastics ribbon with matching pink dumbbells for Christmas back in the 1980s. I always loved exercise and started teaching water aerobics for my local recreation department when I was 17. I added teaching other group fitness classes in 1998. To help people achieve their specific individual goals, I became a personal trainer two years ago.

What do you do to continually stay current on fitness trends and information?

I attend as many workshops as I can to stay current on fitness trends. I read articles published by industry leaders such as AFAA and NCSM. I also consult my colleagues at Broadstone who all have extensive knowledge in the field.

What is your training/exercise philosophy?

I believe that we must always challenge our bodies in new ways in order to achieve our fitness goals.

To combat boredom and to avoid fitness plateaus, I encourage all of my clients to cross train, vary their strength training routines and add high intensity intervals to their workouts.

What do you do to stay in shape?

I’m lucky that teaching a variety of classes at Broadstone keeps me in shape. I also am careful about what I eat. Outside of work, I enjoy cycling, hiking, swimming, and chasing around my kids.

Tracy Loveland Bikram Yoga Folsom, 013 Riley St, Folsom, (916) 984-9000

bikramyogafolsom.com

What is your background in personal training/fitness?

My mom is my inspiration. She was always into health and fitness and would do Pilates or aerobics at home. I would work out with her. When I was 15 years old, I joined our local gym. I have a B.S. degree in elementary education and have taken nutrition classes in college as part of my pre-requisites. I started practicing Bikram yoga in 2008. Then I went through 200-hour training in 2012 and became certified to teach hot yoga. Recently, I became certified to teach Inferno Hot Pilates. I am lucky to have combined my hobby into an opportunity to help others reach their health and fitness goals.

What do you do to continually stay current on fitness trends and information?

To stay current on fitness trends, I read fitness magazines, search the web, read books written by wellknown yoga/Pilates educators, attend workshops, and talk to other fitness professionals.

What is your training/exercise philosophy?

I feel exercise and diet are the two biggest components to living a longer healthier life. Research and my personal experience suggest that people who continue to move their body on a regular basis experience less health problems and pain. To me, it is the best and least expensive form of insurance. Many of our students have been able to help their bodies and state of mind just through proper diet, exercise and movement. Some people have even been able to prevent surgery and/or reduce the amount of medicines they take. I also think it is important to find some form of exercise that you can commit to. My main philosophy is keep moving! If you don’t move it – you lose it.

30 | Folsom Lake Entertainer

What do you do to stay in shape?

I eat a healthy diet. I try to eat meals that are proportionate. I drink a protein shake nearly daily and consume fruits, vegetables, lean meat and about 64-90oz of water per day. I minimize sugar, salts, processed food, and eating out. I practice yoga approximately 3 days per week and Pilates 1 day per week.

Also, I take time out to just relax weekly. Nightly I try to get 6-8 hours of sleep. All these components help me stay fit and feel healthier.

Miriam NuĂąez Anytime Fitness Granite Bay, 9711 Vlg Ctr Drive, Ste 125, Granite Bay (916) 786-3999, anytimefitness.com

What is your background in personal training/fitness?

I have been a personal trainer for 4.5 years. I hold an associate’s degree in advanced health and fitness training and am certified with NASM. What do you do to continually stay current on fitness trends and information?

I attend conferences, webinars, and use social media to stay current on fitness trends and information. I enjoy learning and find that with this career I learn daily from my clients and other professionals in this field.

What is your training/exercise philosophy?

I became a personal trainer to help people improve their lives through better health and fitness. The benefits that people receive from exercise go beyond the physical.

When people’s attitude toward life changes based on their success in the gym then positive changes tend to follow. Every individual has different goals and motivators and it is in the acknowledgment of these differences that one can help drive success.

What do you do to stay in shape?

I constantly challenge myself with new activities and keep track of my progress to motivate me. I recognize the benefits of working with others to help guide and motivate toward success. I keep in contact with personal trainers and a nutrition coach to make sure I am constantly progressing with my training and nutrition. I enjoy working out and eating healthy to perform well inside and outside of the gym.

Adam Pilkenton California Fitness, 700 Oak Ave Pkwy, Folsom (916) 932-0100 apilkenton@calfamfit.com

What is your background in personal training?

I am a competitive bodybuilder with 17 years of experience in personal training/fitness management. I currently hold NASM, and AFAA certifications. I have successfully trained everyone from champion fitness competitors and professional athletes, to post surgery rehabilitation patients to your average person just wanting to look and feel better.

How do you keep up on current trends and information? i feel having a firm foundation of biomechanics and various exercise scientific disciplines, in adition to keeping up on new studies is imperative for understanding the validity of new trends.

What is your training/exercise philosophy?

Applied exercise sciences, plus determination and desire equals results! And i am about results, about helping individuals safely actualize their true potentials.

What do you do to stay in shape?

I train like a beast!

February 2016 | 31

■ Fitness

Michael Mascio California Fitness, 700 Oak Ave Pkwy, Folsom (916) 932-0100, mmascio@calfamfit.com

What is your background in personal training/fitness?

Certified master trainer, certified nutritional expert and I get people results.

What do you do to continually stay current on fitness trends and information?

New certifications, fitness seminars and a lot of reading.

What is your training/exercise philosophy?

Focus on form, fit and function. Adjust programs to an individual’s need. Set expectations on the high side and strive to achieve those expectations, but also be willing to roll with whatever and adapt the plan to continually see optimal results.

What do you do to stay in shape?

Eat healthy and exercise regularly.

Kat Kunde California Fitness, 700 Oak Ave Pkwy, Folsom (916) 932-0100, kkunde@calfamfit.com

What is your background in personal training/fitness?

I grew up in Norway where active living was my normal! I turned my passion for fitness into a career about eight years ago when I became a certified personal trainer.

What do you do to continually stay current on fitness trends and information?

I read articles on the latest research and constantly challenge myself to try new things.

What is your training/exercise philosophy?

Stronger than yesterday! My philosophy trumps seasons and age – and it’s applicable for everyone. Work to be stronger than you were yesterday!

What do you do to stay in shape?

I train like a boss

Nirvan Red California Fitness, 700 Oak Ave Pkwy, Folsom (916) 932-0100, nrad@calfamfit.com

What is your background in personal training/fitness?

My passion is to educate and lead others to live an active and healthier lifestyle. Up until I turned 18, I weighed over 260 pounds and was picked on all the time about it. Nothing changed until I set some small attainable goals for myself and I achieved my goal of getting down to 190 pounds over time.

What do you do to continually stay current on fitness trends and information?

Read, read and read some more! I enjoy reading books and looking up articles on what going on in the world of fitness today.

What is your training/exercise philosophy?

Your Body can do just about anything, it’s your mind that you have to convince.

32 | Folsom Lake Entertainer

What do you do to stay in shape?

Every day after I train my morning clients, I say to myself in the coolest voice I can “MY TURN” and I train myself, I enjoy resistance training, full body exercises that serve my body a purpose, make it stronger.

■ Amador

Faces in spaces: Artist Wendy Ward showcases her paintings at her studio in Amador County.

Art is good for the soul

A

By Penne Usher | Photos by Penne Usher rt in its many forms expresses emotion and for Wendy Ward this couldn’t be truer.

Wendy owns and operates Wendy Ward Studios in Pioneer. Her paintings are a true expression of her inner thoughts and she embraces the emotional journey that results in her beautiful images.

“I paint from the inside out,” she said. “It’s connecting with emotions and feelings.

This is an expression.”

Wendy’s journey has been a long one and she has used her emotions and turned them into art — healing art.

Wendy Ward’s Studio

Where: 22594 State Highway

88, #18, Pioneer

contact:(209) 295-2224

www.TheMermaidMuse.com

Wendy was the victim of a heinous crime in the 1970s. In the years since, her attacker, Mario Garcia, committed another crime — murder. He is now serving a sentence of 59-years-to-life for killing Christie Wilson in 2005. Wilson’s body has never been found.

February 2016 | 33

Wendy draws on her past and her passion to create her works of art. She also teaches classes and helps others through art.

When she was younger Wendy found solace in nature.

“I used to draw from nature. I’d write and study down at the river (in Ohio),” she said. “Drawing was my way of studying what it was I was seeing in nature.”

After a career in the IT field and in marketing, Wendy has found her way back to art.

After her husband died two years ago, she decided it was time to get back to her roots.

“I wanted to get back to my art,” she said. “This is an expression.”

Her paintings start from words. She takes a canvas and writes words on them. From there the image emerges and it takes her where it wants to go, she explained.

“The sole speaks,” she said from her studio in Pioneer.

The images of women are strong, with bold colors. Each tells its own story.

Wendy also teaches classes. One of those is the soul collage class.

Mermaids: Wendy Ward’s unique paintings are a reflection of the soul.

SoulCollage began in 2001 with the publication of a book by Founder, Seena B. Frost. There are now over 2,500 trained facilitators sharing the process in 39 countries, according to its website.

SoulCollage is a creative collage process. You make your own deck of cards — each collage card representing one aspect of your personality or soul. Use the cards intuitively to answer life’s questions and participate in self-discovery. ★

34 | Folsom Lake Entertainer

February 2016 | 35

■ Amador

What’s Behind the Cellar Door A

mador Vintner’s wine extravaganza Behind the Cellar Door is a weekend of wine seminars, sneak-peeks, special and large format wines, wine offering, a silent auction, music and more.

The entertaining and educational wine event features a commemorative wine glass for your barrel tasting and scrumptious eats at 43 family-owned Amador wineries, along with a cornucopia of themed tastings, seminars and demonstrations guaranteed to enhance your knowledge and appreciation of fine wine.

Get the VIP experience for $100, which includes a winemaker reception Friday, Saturday and Sunday tastings, seminars and entertainment at 43 wineries. Attendees of the winemaker reception receive a commemorative wine glass plus a mystery cellar key which may unlock the door to an amazing fits.

Separate admission is available, $60 per person for Friday’s winemaker reception Friday evening, at 6 p.m March 4, in the barrel cellar at Terra d’Oro Winery savor a sumptuous array of gourmet food and wine pairings created by the culinary stars of American River’s Culinary College (including vegetarian options) accompanied by music, silent auction, winemaker selections and an array of outstanding Amador County wines and many of our lovable local winemakers on site.

Behind the Cellar Door

Where: 11 a.m. to 4 p.m. March 5 and 6 Tickets: VIP tickets are $100 for the weekend

and includes a Friday winemaker reception.

Weekend tickets, for both Saturday and Sunday are $50. Sunday only :$40. Designated drivers:$10.

Must be 21 or older to purchase tickets Tickets are limited www.amadorwine.com.

36 | Folsom Lake Entertainer

A Sweet little gift boutique that caters to our visitors and local community to find that unique gift.

14191 Main Street Amador City, CA 95601

Make it Your Next Getaway!

(916) 798-5648 Hours: Thursday - Sunday 10am - 5pm

Art Galleries, Antiques and Boutiques Wine Tasting, Restaurants and Charming Inns Just 30 minutes from Folsom

(Hwy 50 E to Latrobe Rd. to 16 E to 49 S)

www.suttercreek.org

February 2016 | 37

â– El Dorado Hills

38 | Folsom Lake Entertainer

Bourbon, brandy,

vodka, whiskey

F

Dry Diggings Distillery makes its spirits from locally grown grain, fruit

By Penne Usher | Photos by Jeremy Burke rom the outside it’s another office complex, but when you open the door to the Dry Diggings Distillery you are transported to a different time and place.

The tasting room of the distillery has one feeling as if they stepped into the 1800s.

The first portion of the room resembles more of a miners-friendly watering hole. Further down the antique bar is the “San Francisco” area complete with crystal chandeliers and heavy, burgundy, velvet drapes.

Dry Diggings Distillery Where: 5050 Robert J Mathews

Pkwy Suite 850, El Dorado Hills

contact:(916) 542-1700

Drydiggingsdistillery.com

All of this is the brainchild of Gordon Helm and Cris Stella.

“We’ve always had an affinity for spirits,” Helm said. “We had an idea for a distillery and we already had this location. It just worked out.”

It wasn’t all easy going. The business partners had a lot to learn about making the distilled libations they serve, which include whiskey, vodka. They are currently working on a brandy.

The craft spirits distillery is focused on locally produced farm fruit, grains and wine for the vodka, whiskey, brandy and bourbon.

They work with local farmers, vintners and breweries to craft spirits that represent this unique area.

Bottles up: A collection of Dry Diggings Distillery bottles sit behind the bar.

Continued Next Page February 2016 | 39

Rum’s the word: Bottles of 40 percent proof light rum are lined up and ready to be shipped.

The tasting room captures the gold rush era, and has many unique historical elements. There are tours, tastings and a variety of items for sale, including copper mugs, tea kettles and flasks.

Just off the tasting room is where the magic happens. Steel stills are used to distill the spirits.

Dry Diggings is a founding member of the California Artisanal Distillers Guild.

California distillers produce some of the finest products in the world. Dry Diggings has many products in barrels and releases new bottles as aging is completed.

They are currently working on rye whiskey, bourbon, brandy and other more covert products.

Not from dr. Who: A still at Dry Diggings Distillery.

They use fruit and other locally grown crops in their fermentations.

“Our plan is to distill traditional products while also exploring the outer fringes of the distilling experience to share ‘49er spirit,” Helm said.

Tastings and tours are offered daily. They also host a variety of culinary workshops, featuring all things bourbon. ★

Get your own Dry Diggings Distillery products are available at these establishments:

Current retail locations: Lakeside Beverages 7130 Douglas in Granite Bay Lakeforest Wines 2222 Francisco Drive in El Dorado Hills Taylors Market 2900 Freeport Blvd in East Sacramento

Lock, stock and barrels: Spirits age in barrels at the distillery.

40 | Folsom Lake Entertainer

AK Discount 106 N. Sunrise in Roseville

Current bar/restaurant locations:

Stonelake Vine and Spirits 2619 Riparian in Elk Grove

The Golden Bear on K Street, Sacramento

Select Wine and Spirits 4271 Truxel in Natomas

36 Handles 1010 White Rock Road in El Dorado Hills

Select Wine and Liquor 212 Harding Boulevard in Roseville

Just in time for cocktail hour mixing it up with Dry Diggings spirits Diggings Manhattan 2 ounces Dry Diggings 31 N 50 Bourbon Whiskey 1/2 oz sweet vermouth 1/2 oz dry vermouth 1 dash bitters

Whiskey Sour

Diggings Manhattan

Swirl with ice to chill, pour into a cocktail glass, and garnish with a maraschino cherry. _______ Rubicon Old-Fashioned 1 teaspoon simple syrup 2 dashes Angostura Bitters, plus more to taste 1 half dollar–sized slice orange peel, including pith 2 ounces Rubicon Rye Whiskey 1 maraschino cherry In old-fashioned glass, combine simple syrup and bitters. Fill glass halfway with ice, then stir about a dozen times. Add enough ice to fill glass. Squeeze orange peel over glass to extract oils, add peel to glass, and add whiskey. Stir just until drink is cold and alcoholic bite has softened, about a dozen times.

Garnish with cherry, swizzle stick, and straw. _______

Diggings Mule Meyers Whiskey Sour 2 oz Dry Diggings Whiskey Half a Meyers lemon, squeezed Pinch of sugar

Rubicon Old-fashioned Diggings Mule 1 1/2 oz Bodie 5 Dog White Whiskey Ginger beer 1 splash Rose’s lime juice Ice

Shake ingredients and serve on the rocks or up garnished with a Meyers lemon wedge _______

Fill glass with ice. Add bourbon, fill with ginger beer and a splash of lime juice.

Stir and drink. _______ February 2016 | 41

■ Entertainment

UpcomingLive shows Jackson Rancheria Casino Resort 12222 New York Ranch Road, Jackson. Tickets available at jacksoncasino.com.

7 p.m. Feb. 6

7 p.m. March 24

Aaron Neville

Aaron Lewis

Kory Gibbs

GKO6

R&B

7 p.m. March 4

Aaron Neville

Country

7 p.m. March 26

15-year-old rock-and-blues guitarist

Global Knock-Out 6, mixed martial arts fighting competition

Hard Rock Hotel & Casino Lake Tahoe Vinyl Lake tahoe 50 Highway 50, Stateline, NV. Tickets available at hardrockcasinolaketahoe.com/events-entertainment.

9 p.m. Feb. 5

9 p.m. Feb.19

Achilles Wheel Kory Gibbs

Roots and world music/Rock and Roll band from Northern California

Slaughter

Hair metal band 9 p.m. Feb. 20

House of Floyd - Pink Floyd Tribute

9 p.m. Feb. 6

Tribute band

Rudy Colombini & The Unauthorized Rolling Stones

9 p.m.Feb. 27

Tribute band

The Great Pumpkin – Smashing Pumpkins Tribute

9 p.m. Feb.12

Tribute band

Lavish Green Rock

9 p.m. Feb. 13

Mr. Crowley, Ozzy Osbourne Tribute Aaron Lewis

Tribute band

Slaughter

Photo: IN2ALLMUSIC

42 | Folsom Lake Entertainer

Lavish Green

The Wiz Kid

The Spazmatics

Red Hawk casino

1 Red Hawk Parkway, Placerville. Tickets available at www.redhawkcasino.com.

4 – 8 p.m. Feb. 5

9:30 p.m. – 1:30 a.m. Feb. 19

The Nutrients

Thunder Cover

9:30 p.m. – 1:30 a.m. Feb 5

10 p.m. – 2 a.m. Feb. 20

Classic rock

‘70s - ‘80s dance hits

Top-40, classic rock

Audioboxx

Today’s hits

Superbad

10 p.m. – 2 a.m. Feb. 6

1 – 4 p.m. Feb. 21

Classic rock

Country

Audioboxx

4 – 8 p.m. Feb. 12

Two Steps Down 4 – 8 p.m. Feb. 26

Kenny Frye Band

Poparazzi

9:30 p.m. – 1:30 a.m. Feb. 12

9:30 p.m. – 1:30 a.m. Feb. 26

Blues, rock

‘80s new wave show

Country

Maxx Cabello Jr.

Classic rock, top-40

The Spazmatics

10 p.m. – 2 a.m. Feb. 13

10 p.m. – 2 a.m. Feb. 27

Today’s hits

‘70s to today’s dance hits

The Wiz Kid

Decades

1 – 4 p.m. Feb. 14

1 – 4 p.m. Feb. 28

Country

Country

Buck Ford

Kenny Frye Band

Dave Russell

Maxx Cabello Jr.

4 – 8 p.m. Feb. 19

BB McKay & The Bumps ‘50s, jump/swing, rockabilly

Superbad February 2016 | 43

■ Entertainment

“

If you are looking for more than just a band to dance to, load up the truck and take a ride on down to the swamps of BlackWater Country.”

BlackWater burns up the stage with their outlaw country sounds

By Penne Usher | Photos courtesy

Upcoming shows Feb. 26 Valencia Club, Penryn March 19 Thunder Valley Casino – main stage April 9 The Purple Placer, El Dorado Hills April 16 Referees Sports Bar, Citrus Heights May 7 Rookies Pub and Grill, Manteca May 13 Valencia Club, Penryn May 27 Power House Pub, Folsom For more information, visit their Facebook page www.facebook.com/BlackWaterTOC 44 | Folsom Lake Entertainer

B

lackWater, a country and southern rock band, has been brining their brand of outlaw country to stages all around the greater Sacramento area.

Members forming this band are longtime friends and “brothers from other mothers,” according to drummer Dan Zahra.

Guitarist Billy “Skeeter” Haggard, also on vocals, Todd Prout, bass and vocals, and Johnny Maes, on guitar, along with Zahra make up the band with Christopher Duran singing lead vocals.

These guys have been an active part of the Sacramento music scene for many years and have thousands of shows under their belts. The group came together after their paths led them to a chance meeting. Duran and Zahra were starting a new country project that had been in the works for a few weeks when Duran was approached by Haggard and Prout to collaborate on a new project.

The call was made, parties agreed and bringing Maes on board rounded out the new power house of gritty country infused with a healthy serving of Southern Rock, according to the band’s Reverb Nation page.

“If you are looking for more than just a band to dance to, load up the truck and take a ride on down to the swamps of BlackWater Country,” Zahra said.

The Entertainer recently caught up with BlackWater for a little Q & A

Christopher “Duranimal” Duran

John Maes

Where are you originally from? Tell me a little bit about how you got into music.

I was born and raised in Sacramento and was exposed to music from a very early age.

Tell me a little bit about yourself.

I was born in Roseville and still live in Roseville to this day. My real job is as a sales rep for Troy Lee Designs and Spy Optics.

My father was a musician, and club owner, and my mother had a love for music that was immeasurable. I recall going with my father on Friday nights to his nightclub (The Palm Grove Ball Room), which was a very popular Latin hot spot on K Street in down town Sacramento before it was tuned in to the ever so happening K Street Mall.

I was dragged on stage at 5 years old and I was hooked, the lights, the energy, the smell, and the birth of my addiction, it’s something I will never forget as long as I live.

I picked up a saxophone in the fourth grade, and a microphone in the ninth grade.

You’ve been playing music for a long time, what was your first band?

I was in the club scene by 16 and on tour by 19. I have jammed with members of Motley Crue, Dio, Loudness, AC/DC, Ozzy, Dokken and 20 many others. I simply have lost too many brain cells to remember.

I came off the road in 1992 and joined a local band called Dead in Spain which lasted about six years after that joined Kattywompus whose biggest accomplishment was winning the 2002 Just Plain Folks award for best metal song for that year, shortly after that I joined Meatln a top-40 metal band whose biggest accomplishment was winning 2004 Best Metal Cover Band by Sacramento News and Review.

My current band and biggest love is BlackWater, an outlaw country project with members from KattyWompus, Emerald City and Slick Black Cadillac.

My hobbies include fishing, hunting and, of course, paying the guitar.

Did you have family members as musical influences?

My older brother Shane played drums in a band as I was growing up, so I wanted to play guitar. I started playing guitar when I was 14 and in junior high.

Growing up who were your musical influences?

I had a lot of musical influences growing up, most of them being rock or blues guitarists like Paul Gilbert, Michael Shenker, Matthias Jabs and Warren DeMartini. I later got into blues guys like Kenny Wayne Sheppard, Johnny Lang and John Mayer.

What other bands you’ve been a part of?

I had many bands through high school with buddies and played little parties. I started fishing bass tournaments in 1995 and started winning and making money. So I stopped playing guitar for about seven years while I traveled to a different tournament almost every weekend. Then got the itch to play again and got in a band with my brother called Slick Black Cadillac and started gigging regularly around the Sacramento/Reno area. Then we put a classic rock band together with our friend and local D.J. Pat Martin for special moto events for work. We called that band Toolbox Mojo. Then as country music became more and more popular, the clubs started wanting more country bands to play around town. So we put together a band with buddies from a couple rock/metal bands and called it BlackWater. And here we are two and a half years later, playing every chance we get between me still fishing bass tournaments all the time, everybody’s day jobs and all of our family’s.

Continued Next Page

February 2016 | 45

Billy “Skeeter” Haggard

Dan Zahra

Todd Prout

Where are you originally from? Tell me a little bit about how you got into music.

I was born and raised in Nor Cal. My dad played guitar and I’ve been around music my entire life. I grew up in Honky Tonks with some of my dad’s old-school country buddies like Bud Duncan, Bob Wills and the Texas Playboys, Tiny Moore, Merle Haggard’s band, Red Murrell and many others.

Where are you originally from and tell me a little bit about how you got into music.

I was born in San Francisco and raised in Lower Lake, Calif. I started beating on things at 3-years-old when I would get my moms wooden spoons and go to town on pots and pans and Tupperware.

Where are you originally from? Tell me a little bit about how you got into music I was born and raised in Salt Lake City, Utah and starting playing in bands around 14 years old. It was formed with a couple of guys I grew up with.

We rehearsed in my buddy’s garage and played high school parties at that time.

Growing up who were your musical influences?

I am influenced by Johnny Cash, Hendrix, Hank Williams Sr., Muddy Waters and my dad.

You’ve been playing music for a long time, what was your first band?

My first band was back in ninth grade and was called Rapid Fire.

What other bands you’ve been a part of?

Other projects I have been apart of are Lipstick, Captured, Voodoo Fuzzbox, The Dukes of Haggard and Emerald City.

Did you have family members as musical influences?

My mom played guitar so I picked it up from her.

Did you have family members as musical influences?

My grandma was a singer but I didn’t learn that until later in life. No one else in my family played but my parents were supportive.

Growing up who were your musical influences?

I enjoyed all genres of music and played it all too. From disco, rock, country, easy listening like Carol King, and Boz Skaggs. You name it.

Growing up who were your musical influences?

Tin Lizzy and Chicago were early influences but Led Zeppelin, Lynyrd Skynyrd and Johnny Cash were paramount in keeping me playing.

What was your first band?

My first real band was in high school Black Lightning! It was an all original rock band.

What was your first band?

I honestly don’t remember the name.

Other bands you’ve been a part of?

After moving to Sacramento, I played in Roxoff, Mosaic, DaraWild, Fetish Underground, South Bound, Roxoff 2, KattyWompus and now BlackWater.

Why do you play? What is the allure of being on stage?

I play because it feels great to do something I enjoy that makes people happy. It is just a desire to express myself musically. It’s a powerful feeling of happiness and satisfaction.

46 | Folsom Lake Entertainer

What other bands have you been a part of?

I played with Emerald City Johnny Idol, the Torpedoes, Road 88 and Voodoo Fuzzbox.

Why do you play?

It’s in my blood. Other than that it’s what me and my friends do to entertain ourselves.

What is the allure of being on stage?

I’m not really a big stage guy. I love to play. It’s always been a love/hate relationship. Writing feeds my soul more than playing. ★

Heyday Café Revisit the Good Times

■ Dining

By Aaron Darling | Photos courtesy

F

or nearly a decade Heyday Café has served Main Street, Placerville, inviting one and all to revisit the good times with friends and family. Heyday is the highest rated restaurant in the area attracting even celebrities as they pass through.

At lunchtime enjoy their Roasted Butternut Squash salad with bacon, goat cheese and brown sugar cider vinaigrette or the Chicken with Mango and Chutney Panini. Pizzas include Truffle and Chicken, and Bacon Bleu. At dinner, their Baked Brie followed

by Seared Salmon or Chicken Marsala are sure to satisfy.

Heyday has a daily pizza special, as well as a daily featured wine or beer. Every so often they feature a special wine dinner or a wine pairing dinner and each weekend, Friday through Sunday, they offer a unique dinner special. ★

Heyday Café Where: 325 Main St, Placerville contact:(530) 626-9700

heydaycafe.com

February 2016 | 47

■ wine column

Award-winning newbie struggles with branding

Kapara Cellars enters six wines and wins five medals at competition

W

By Erik Loigom elcome to our very first wine column for the Folsom Entertainer magazine.

In California there are nearly 4,000 wineries. Any new winery opening their doors has very stiff competition from already recognized brands. So this month we like to feature a relatively new winery, Kapara Cellars that produces excellent quality wines but is struggling for brand recognition especially not having a tasting room.

Kapara (Ka∙pa∙ra) - An old world term for a new found friend.

Kapara Cellars specializes in small lot, premium wines.

Whether it be a fine Cabernet Sauvignon from Stags Leap District in the Napa Valley, a wonderful Chardonnay from Los Carneros, a fantastic Pinot Noir from Sonoma Coast, or a spectacular Zinfandel from Napa or the Shenandoah Valley in Amador County, Kapara wine is derived from only the best vineyards and appellations in California.

Kapara’s first commercial vintage was highly successful.

Having submitted six of their 2012 vintages for judging to the largest wine competition of American made wines in the world – the San Francisco Chronicle Wine Competition.

More than 6,000 wines were judged and only the best received medals. A panel of world-class wine experts judged 48 | Folsom Lake Entertainer

this week-long competition during the first week of January 2015.

Kapara wines faired extremely well in the competition with five of the six winning medals. Their 2012 Napa Valley Cabernet Sauvignon Reserve won a Double Gold medal, and their 2012 Sonoma Coast Pinot Noir won a Gold medal.

They also won two Silver medals for their 2012 Carneros and Sonoma Coast Chardonnays, and a Bronze for their 2012 Napa Valley Howell Mountain Zinfandel.

After the competition, one of the judges congratulated Kapara saying that it is rare that a first-time entrant in the competition wins a medal, and unheard of to win five medals. Obviously, Kapara is doing something special.

UnWined, in Old Town Folsom will be hosting a Kapara tasting, 5:30 to 8 p.m., Feb. 19. There will be great discounts on half case and case purchases. Ken Giberson, owner/ winemaker will be present to answer any questions. This is a tasting event not to be missed.

Erik , together with his wife, Crickett, have owned and operated UnWined (formally WineStyles), a wine bar and wine retail store in Old Town Folsom on Sutter Street for 7 and a half years.

Erik has had a passion for wine all his life. Born in Australia, he has visited most of the wineries in Australia and has traveled to many wine regions around the world, Germany, France, Italy, New Zealand, Canada, and of course California.” ★

International Culinary Festival

pours into Folsom

T

ake your taste buds on a world tour at the 2016 International Culinary Festival in Folsom. The multicultural feast takes place from 3-6 p.m. Sunday, March 20 at the Folsom Community Center located at 52 Natoma Street. Tickets are available for $25.

Hosted by the Rotary Club of Historic Folsom, the International Culinary Festival will present food, wine and entertainment inspired by countries around the world.

Featured restaurants include the Bacchus House, Folsom Tap House, Land Ocean, Visconti’s Ristorante, La Rosa Blanca and ARZ Lebanese Restaurant.

There will be chef demonstrations, a silent auction, wine garden and entertainments.

The event benefits the charitable causes of the Rotary Club of Historic Folsom including, improving literacy for at-risk children in Folsom, micro-libraries and dictionary distribution.

For more information and to purchase tickets visit folsomculinryfestival.com. ★

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February 2016 | 49

■ South Lake Tahoe Day Trips

Chef Alvaro Ochoa does double duty

at Lakeside Inn and Casino, South Shore Tahoe stantly about food and cooking. “There’s always something to learn in this profession,” he said.

By Sandra Reeves

L

akeside Inn and Casino, a locally owned and operated casino property that lies on the shore of South Lake Tahoe, houses two popular restaurants, The Timbers and Latin Soul, both run by executive chef Alvaro Ochoa. Chef Alvaro brings his Mexican background, years of formal training, and his 40 years of cooking experience to bear on his big job at Lakeside.

Alvaro has been with Lakeside Inn for 29 years. “I’d heard Lakeside Inn was a good place to work,” he said. “Once hired, I met our current CEO. I was a dishwasher, and he walked straight into our working area with a big, warm smile and introduced himself simply as Mike. He was approachable, appreciative, took notes, and seemed interested in helping resolve our issues. His personality and humility caused a deep impression on me. With time, more opportunities opened up for me, and I always felt that my contributions were The Timbers Restaurant appreciated. Twenty nine & Latin Soul Restaurant years later, I have the honor Where: 168 Hwy. 50, Stateline, NV to be trusted with the food contact:1-800-523-1291 operations for the property.”

Lakeside Inn and Casino

www.lakesideinn.com

First and foremost in the property’s food operations, Alvaro said, is developing a solid crew. His culinary team is “very reliable” because he’s spent time to train each one. Alvaro and his team develop food concepts in the test kitchen, do a general taste for the chefs, and run the concept for lunch or dinner specials In Mexico, Chef Alvaro’s mother cooked professionally in the little restaurants she owned. Being the to check for interest. If there’s interest, they create a standardized recipe only boy in the family, he started helping her at age following food safety and quality standards, then work closely with chef six by washing dishes. By age 10, he was washing supervisors on preparation, asking them to record the process in writing. The and trimming vegetables, juicing fruits, cleaning finished product is tasted, analyzed, and criticized by line chefs; and when tables, buying ingredients at the local market, and it exactly matches the concept, it’s allowed to ‘go live,’ with monitoring for bringing them back on his bicycle. three or four weeks. After that, it’s spot-checked for consistency.

“She thought me how to choose meats and what to look for in the best fruit and vegetables,” Alvaro said of his mother. “She guided me through the food preparation of her restaurant dishes and allowed me to taste and ‘analyze’ the final product. I’d say that marked the beginning of my career.”

As his career developed, Alvaro worked in several other restaurants in Mexico before relocating to the U.S. Here, he strove to learn everything he could about the modern kitchen brigade, and for years worked two full-time jobs to gain experience.

His objective was to understand and master each station at each place he worked. He took courses at the Culinary Institute of America—among them, charcuterie, Asian bistro, flavor dynamics, sauces, compound butters, and flavored oils. He became ServSafe and HACCP certified. He keeps himself informed on the latest food trends and reads con-

50 | Folsom Lake Entertainer

One of The Timbers’ most popular menu items, Alvaro said, is the Steak and Lobster dinner special for $19.99. “The complete meal is very well received by both locals and visitors. Everything on the menu sells well, from our selection of fresh fish and Certified Black Angus Beef steaks to our burgers made in­-house with freshly ground premium cuts. We’re also known for our incredibly tender Black Angus Prime Rib, Chicken Piccata, Blackened Shrimp and daily specials.”

In Latin Soul, Alvaro explained, the clientele traditionally leans towards familiar Mexican foods: Carne ala Tampiqueña, fajitas, enchiladas, tacos, burritos, nachos. But lately he has seen a resurgence of interest in ethnic specialties like Peruvian Cebiches, Brazilian Barbeque, Argentinean Churrasco and Seafood Moqueca.

Undaunted by his double-restaurant duties, Alvaro finds his work gratifying.

“Knowing we caused that little smile when our guests first taste our dishes, and the fact that I can help my co-workers improve their culinary knowledge and skill set — I find both of these very fulfilling.” ★

Chef Alvaro Ochoa’s Quinoa, Pear and Avocado Salad with Candied Walnuts, Pickled Ginger, Goat Cheese and Lime, Ginger and Coriander Vinaigrette Serves 4 Recommended Advance Prep -Candied walnuts can be prepared up to two weeks in advance and stored in a tightly sealed container in a dry, cool place.

-Lime-coriander vinaigrette needs a minimum of 4 hours to allow the flavors to “marry’. It keeps well refrigerated for up to one week.

-Cooked quinoa keeps well in the refrigerator for up to 3 days. Bring quinoa to room temperature before assembling.

Make sure to carefully rinse and spin-dry greens, fruits and vegetables before consuming.

5 cups Organic Field Greens, or a any combination of greens ½ each Red Onion, medium size, Julianne 1 ½ cup Grape Tomatoes, cut in half lengthwise.

2 each Ripe Pear (Barttlet or Bosc OK) cored, seeds removed and sliced thinly.

2 each Ripe Avocado 1/4 cup Pickled Ginger 5 cups Cooked Quinoa -Recipe included 1 cup Candied Walnuts -Recipe included 1 cup Lime-Coriander Vinaigrette -Recipe included 8 oz Chevre (goat) cheese, crumbled Method 1. Spoon about ¾ cup of quinoa in the center of each of four plates.

Use the back of the spoon to make a flat, circular shape about 5 inches in diameter.

2. In a bowl, mix the remaining 2 cups of quinoa with the field greens, red onions, grape tomatoes and pear. Add lime-coriander vinaigrette and toss carefully. Add candied walnuts and toss once again to

8. Remove the walnuts with a perforated spoon or strainer and place in a non-stick pan to cool. AVOID DRAINING THE WALNUTS ON RAGS OR PAPER TOWELS, OR THE SUGAR WILL STICK TO IT. 9. Continue frying the rest of the walnuts until finish.

10. Once cooled, the candied walnuts can be placed on paper towels to absorb excess oil. Keep in a sealed container for up to two weeks. make sure the walnuts are evenly distributed.

3. Divide the salad in four portions and serve each portion on top of the flat, circular shaped quinoa on each plate.

4. Garnish the salad with pickled ginger, half of avocado cut in small wedges and 2 oz. goat cheese crumbles and serve.

6. IF STORING OR COOKING IN ADVANCE: Allow to cool before placing in a tightly sealed container. Label and store in the refrigerator. *Although most quinoa commercially sold and distributed in the US has been cleaned and steamed to remove saponin (a natural chemical compound found on natural sources) I still like to soak my quinoa.

QUINOA 2.5 cups Quinoa.

4.5 cups Chicken Stock (or substitute for water with a pinch of salt) Method 1. Soak quinoa in warm water. Stir to remove any saponin* residue and debris. Strain. Rinse with cold water and strain one more time.

2. Place quinoa in a 2-quart tight-lid fitting pot. Add chicken stock, or water and a pinch of salt if desired.

3. Bring to boil, cover with the tight-fitting lid and turn heat down to simmer.

4. Cook for about 15 minutes.

Remove the pot from the heat and allow quinoa to sit for about 5 minutes with the lid on.

5. Pour quinoa into a shallow container and fluff with a fork. At this point the quinoa is ready to serve hot, or allow quinoa to cool off at room temperature to use in cold dishes.

CANDIED WALNUTS 8 oz. helled walnuts, closely inspected for shell pieces stuck in crevices. ½ cup Sugar 1 ½ cup Peanut oil Method 1. Take a medium size pot with water and bring it to boil.

2. Add walnuts and cook at medium heat for about 10 minutes.

3. Drain the walnuts in a colander and pat dry with paper towels.

4. Place the walnut in plate and sprinkle the sugar on top, tossing to ensure the sugar is evenly distributed.

5. Spread the walnuts in the plate and leave them in a cool, drafty place to dry for at least two hours, or preferably overnight.

6. Heat the peanut oil over medium heat.

7. Fry a batch of walnuts for about two minutes or until the sugar melts and the walnuts turn golden.

LIME, GINGER AND CORIANDER VINAIGRETTE Ginger-Vinegar Infusion 5 ½ Cups rice vinegar 2 oz. Fresh ginger, washed and thinly sliced (leave skin on) 3 Tbsp Granulated Sugar 1/8 tsp Salt Method Place all ingredients in a sauce pan and slowly bring to boil. Reduce heat to simmer and cook for approximately 5 minutes.

Allow infusion to cool off at room temperature or in an ice bath and cool. Strain using a colander or sieve and reserve.

ALL Ginger-vinegar infusion from above 1.50 oz. Fresh lime juice 5 oz. Peanut oil 1.50 oz. Honey 1 ½ Tbsp. Sesame oil 1 ½ Tbsp. Dry Sherry wine 1 pinch Salt 3 Tbsp Freshly chopped coriander/ cilantro Method 1. Place all ingredients in a container.

2. Whisk vigorously to dissolve the honey into the vinaigrette.

3. Place in a container, cover and place in the refrigerator for a minimum of 4 hours to allow flavors to fully develop.

February 2016 | 51

■ Real Estate

A Resort in your backyard: Above: This Granite Bay hot property includes a plush pool in the backyard. Below: The entrance to this Granite Bay home pops with style..

Mediterranean meditation hot property

Y

By Eileen Wilson | Photos courtesy

ou may have seen luxury homes before, but you’ve never seen anything quite like this.

Via Milano is a quiet, gated cul-de-sac less than a mile from Douglas Boulevard, an enclave of spectacular style homes.

But 5440 Via Milano stands out, even amid these high-end properties, thanks to a designer’s touch and custom features throughout.

Start with custom marble and travertine tiles — tiles that make up an oversized covered veranda and extend all the way to the street.

The rear of the home has custom-cast concrete stones and there are even stepping stones cast to replicate petrified wood that were designed by the homeowner.

But that’s just a few of many features that you won’t find anywhere else. Every gate, window or door in the fencing and pool area is unique, from window coverings in the logia, which were sourced from doors in India; to Moroccan doors; Moroccan light fixtures and corbels from Bhutan.

Aesthetics and quality are obviously important to the homeowners, as is using reclaimed and highly-specialized materials. Take the olive trees that were imported from California’s wine country. The trees are large, gnarled wood — fruit-producing trees that are more than 100 years old.

52 | Folsom Lake Entertainer

Wood is important to this family. The kitchen’s open floor plan comes to life with walnut-colored hardwood that is shined to a high gloss. Knotty alder cabinetry includes custom corbels, decorative styling and pullout vertical spice racks that are disguised as decorative features. The kitchen is truly designed for a chef, or multiple chefs, with dual Thermador Professional ovens and an additional in-wall Thermador oven, warming oven and built-in microwave.

Dual dishwashers and a refrigerator and freezer are built-in, as well, and all the appliances are stainless.

The kitchen includes a large center island topped with umber, amber and cream-colored granite — multiple slabs worth. The island doubles as workspace and seating area. The kitchen also has a custom backsplash that pairs light and dark stones with custom motif and stovetop faucet, and best of all, the kitchen has two separate pantries and two separate butler’s pantries — this is the perfect house for entertaining.

The home has a guest wing that offers its own bathroom, and the room has a large walk-in closet, as well as French doors that lead to the front of the property.

There’s a laundry room that rivals the size of most bedrooms, and a mudroom area that includes the same knotty alder and granite surfaces that are found throughout.

Italian Style: The house at 5440 Via Milano in Granite Bay has an aesthetic inspired by northern Italy. Knotty alder cabinetry throughout the kitchen is an added bonus.

Hot property Where: 5440 Via Milano, Granite Bay Size: 5,260 square feet, .6 acre

4 bedrooms, 4 (3,1) baths Price: $1,780,000 Listed by: Janet Hayden, Coldwell Banker, (916) 207-1277, 5440viamilano.com

As you would expect, the garage includes specialized flooring and custom cabinetry that the homeowner designed.

Bedrooms throughout the home have custom walk-in closets that the homeowner designed to house both linens and clothing items, and the master has his-and-hers closets that are similarly sized, both large.

access to the backyard, and it’s easy to imagine enjoying quiet time, the French doors open, listening to the Moroccan-inspired fountain just beyond.

The master bath area has a full-body shower with additional rain head fixture, a hand-held detachable fixture and a separate soaking tub. Dual vanities topped in marble, as well as a makeup area, complete the room that is breathtaking in its simplicity.

Likely the most highly coveted area of all is the backyard, which includes a large covered porch and a logia with custom concrete-topped wet bar and fireplace. The logia also has remote-controlled screens to allow use in all weather.

A saltwater swimming pool has a cascading water feature that originates with the raised hot tub, as well as dancing The master is a wing by itself, with special ceiling treatments, water showers and a swim-in-place feature that allows easy a large stone fireplace and a separate room that can be used exercise without ever leaving the side of the swimming pool. as reading space, office or exercise room. The area has private There’s even a specialized pool bath that includes a large seating area and vanity created from reclaimed wood from Bhutan. The area also includes a built-in barbecue with stained concrete tops and reclaimed corbels and an outdoor shower with mosaic tiles.

Best of all, the large home is powered primarily by solar, so the utility bill is barely a blip. The home has numerous fireplaces, numerous French doors that provide a yearround outdoor feel, and in addition to stained and stamped concrete just outside of the garage is a decomposed granite space that seamlessly fits the landscape and was designed for additional parking. ★ February 2016 | 53

■ Real estate

How buyers can avoid mortgage insurance Question: I am stoked as I am buying my first

home. My brother told me to stay away from MI when getting my loan. Since I am new to the home buying process can you explain to me how to do this?

Answer: Great question, let’s look at what MI (mortgage insurance) is. This is a risk management product protection for lenders (not home buyers) in the event the home goes into foreclosure. MI pays benefits to your lender, but you pay for the coverage. Lenders typically require MI when the home buyer has put down less than 20 percent of a down payment on the home.

Generally, a good number of buyers do not have this 20 percent down payment. In addition, they must cover closing costs along with all the other associated fees when buying a home. Henceforth, MI allows borrowers to be able to buy a home with as little as 3 to 5 percent of a down payment.

The cost of MI is determined by factors such as your loan balance, your down payment amount, your loan term and your credit score. The greater your risk factors for the lender the higher the costs.

The good news is that there are several ways to pay a MI: ➡ A onetime fee paid upfront at the closing ➡ A monthly fee added to your mortgage payment ➡ Both an upfront fee plus monthly payments ➡ The lender paid mortgage insurance program

54 | Folsom Lake Entertainer

Here are a few ways to avoid paying MI: A popular option is the 80-10-10 or what is referred to as a piggy back mortgage. This is a combination of a second mortgage and a home equity line of credit (HELOC). This is line of credit that is typically an adjustable rate. This type of loan is similar to a credit card in which you are given a credit limit and as the principal balance is paid down, it becomes available.

A home equity loan is a second mortgage with a fixed rate with fixed limits. You pay both principal and interest; however, there is no access to available equity as with a HELOC. Once the home has reached 80 percent equity or above, you may then qualify to refinance in order to eliminate the PMI. According to the Consumer Financial Protection Bureau, you must meet certain requirements to remove your mortgage insurance. This request must be in writing and there must not be any late payments. You may need to show proof that there are no other loans on the home or lines of credit. The lender may require you to get an appraisal to show that your loan balance is not more than 80 percent of the home’s current market value.

It is exciting to know there is a verity of different styled lenders out there with program options just to fit your needs.

Take advantage and start shopping. While no one likes to pay extra fees, many folks have taken advantage of MI to achieve their dream of becoming a proud homeowner. ★ This is an answer a general question and is not intended to be loan advice.

Kari McCoy owns the Kari McCoy Group, Residential Real Estate, at Lyon Real Estate. She can be contacted at (916) 933-KARI (5274) or sold@karimccoygroup. com. #00854188.

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February 2016 | 55

Photo: The Oaked Ridge

Sutter Street: Folsom was ranked as the No. 1 city in California for families.

Why I like living in Folsom

By Pat Quan

M

y name is Pat Quan and I’ve lived in this area for 20 years. I love where I live. I have a real estate business that focuses on Folsom and surrounding area. People love Folsom. If you’re reading this, you probably agree that Folsom is a great place to live. WalletHub cites Folsom as the No. 1 city in California for families.

As a Realtor that helps families move into the area, I get to see and hear what families think about Folsom.

Folsom has a rich history. In 1847, U.S. Army Captain James Folsom arrived in California and became interested in purchasing land in 1848. In 1856, the town was renamed Folsom in his memory. There is a wonderful Folsom History Museum at 823 Sutter St. Take some time one day and go visit.

What is it that drew us to the area besides high value homes at reasonable prices? High-performing schools? A great place to raise kids? Weather? Outdoor recreation? Proximity to the Bay Area, Lake Tahoe and an international airport? Yes, yes, yes and yes. Now, the shopping, restaurants and services have greatly expanded making this an even better place to live.

Folsom real estate by the numbers Homes sold in 2015: 1,000 Average sale price: $449,905 Average per square foot: $223 Average sale price vs. listing: 99.1

percent of listing price

Today, Folsom is very different. Different from when I moved into the area 20 years ago from the Bay Area. We moved here so my wife, Lynne, could be a stay-at-home mom for our kids. We could tell this would be a wonderful place for us. Now, it’s even more exciting. We stood in a home for sale in 1995 and were literally laughing at how much home we could buy compared to where we lived before. To this day, I see the same look on buyers’ 56 | Folsom Lake Entertainer

faces and the excitement of the realization that maybe their dreams can come true. Real estate is such an important part of that dream.

Folsom real estate is very active. In 2015, there were 1,000 homes sold in Folsom. The average sales price was $449,905 and $223 per square foot. The average sales price was 99.1 percent of the list price. I’m told that many executives from a Fortune 500 semiconductor employer in the area (I wonder which company that is …), when given the choice, choose Folsom.

It’s the little things that are so enjoyable. Still today, when I drive up to the ATM and park right in front, which rarely happened in the Bay Area, I still say to my wife, “I love this place.”

What do you think? What do you love about Folsom? I’m excited to write this column. My promise to you is relevant information about Folsom real estate and related topics.

What do you want to know about?

Contact Pat Quan at pquan@cbnorcal.com or (916) 812-4341.

Februarycalendar of events Feb. 2 Moscow Festival Ballet: Swan Lake at 7:30 p.m. Feb. 2 and 3 at Harris Center, 10 College Parkway in Folsom. Tickets: $39-$59 general, $65 premium, $25 students and children under 12. Info: (916) 608-6888,harriscenter.net.

Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

Charlie Musselwhite will perform at the Harris Center.

See Feb. 21 listing.

Feb. 3

Courtesy

TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

Feb. 9

Feb. 12

Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

“The Old Town Boys” play at 8:30 p.m. at Hamptons on Sutter, 608 Sutter St. in historic Folsom. Music includes hits, favorites and sing-alongs from all genres and eras. Requests welcome. Info: (916) 985-4735, hamptonsonsutter@gmail.com.

International Guitar Night at 7:30 p.m. at Harris Center, 10 College Parkway in Folsom.

Tickets: $19-$34 general, $39 premium, $12 students. Info: (916) 608-6888,harriscenter.net.

Feb. 13

Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Suite 200, Folsom. Info: (916) 358-9645, lockdownbrewingcompany.com.

Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and oldtime style. Info: (916) 984-3020, facebook.com/ nicholsonmusicafe.

Feb. 4 Moscow Festival Ballet: Cinderella at 7:30 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $39-$59 general, $65 premium, $25 students and children under 12. Info: (916) 608-6888, harriscenter.net.

Feb. 5 “The Old Town Boys” play at 8:30 p.m. at Hamptons on Sutter, 608 Sutter St. in historic Folsom. Music includes hits, favorites and sing-alongs from all genres and eras. Requests welcome. Info: (916) 985-4735, hamptonsonsutter@gmail.com.

Lenaea High School 60th Annual Theatre Festival at 10 a.m. Feb. 6-7 at Harris Center, 10 College Parkway in Folsom. $17 adults, $12 children under 12. Info: (916) 608-6888, harriscenter.net.

Feb. 10

TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Suite 200, Folsom. Info: (916) 358-9645, lockdownbrewingcompany.com.

Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and oldtime style. Info: (916) 984-3020, facebook.com/ nicholsonmusicafe.

Feb. 11

POWERHOUSE MINISTRIES PRESENTS JAMIE DAVIS: BIG HEART BIG BAND, an evening of jazz to benefit the Powerhouse Residential Youth Center 7:30 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $42-$55. Info: (916) 608-6888, harriscenter.net.

BEAUTY & THE BEAST presented by California Theatre Center at 1 and 3 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $9-15.

Info: (916) 608-6888, harriscenter.net.

THE FOLSOM LAKE SYMPHONY: ROMANCE AND DESTINY at 7:30 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $25-59. Info: (916) 608-6888, harriscenter.net.

Folsom Old Tyme Radio Show at 4 p.m. at Sutter Street Theatre, 717 Sutter St. in Folsom.

Tickets: $10. Info: (916) 353-1001, sutterstreettheatre.com.

SACRAMENTO GUITAR SOCIETY: LAURENCE JUBER & PEPPINO D’AGOSTINO at 7:30 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $25-45. Info: (916) 608-6888, harriscenter.net.

Feb. 15

Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

Continued Next Page February 2016 | 57

Februarycalendar of events Feb. 17 TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Suite 200, Folsom. Info: (916) 358-9645, lockdownbrewingcompany.com.

Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and oldtime style. Info: (916) 984-3020, facebook.com/ nicholsonmusicafe.

Feb. 19

The Addams Family at 2 and 7 p.m. Feb. 19 to Feb. 28 at Harris Center, 10 College Parkway in Folsom. Tickets: $19-$29 general, $37 premium, $14.75 bargain night. Info: (916) 608-6888,harriscenter.net.

“The Old Town Boys” play at 8:30 p.m. at Hamptons on Sutter, 608 Sutter St. in historic Folsom. Music includes hits, favorites and sing-alongs from all genres and eras. Requests welcome. Info: (916) 985-4735, hamptonsonsutter@gmail.com.

Feb. 20

The LOL Comedy Troupe perform at 4 p.m. the third Saturday of the month at The Sutter Street Theatre, 717 Sutter St. in Folsom. Tickets: $10.

Proceeds benefit Developmental Disabilities Service Organization programs. Info: (916) 3531001, sutterstreettheatre.com.

Feb. 21

Charlie Musselwhite and North Mississippi Allstars at 8 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $30-$40 general, $45 premium. Info: (916) 608-6888,harriscenter.net.

THE PASSION OF BRAHMS: SUSAN LAMB COOK AND FRIENDS presented by Vita Academy. at 2 p.m. at Harris Center, 10 College Parkway in Folsom. Tickets: $10-$22.50 general, $45 premium.

Info: (916) 608-6888,harriscenter.net.

58 | Folsom Lake Entertainer

Folsom Old Tyme Radio Show

will perform at Sutter Street Theatre.

See Feb. 13 listing.

Courtesy

Feb. 23 The Band of the Royal Marines and the Pipes, Drums, and Highland Dancers of the Scots Guards at 7:30 p.m. Feb. 23 and 24 at Harris Center, 10 College Parkway in Folsom.

Tickets: $29-$49 general, $55 premium, $25 children 12 and under. Info: (916) 608-6888,harriscenter.net.

Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Ste D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

Feb. 24

TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Suite 200, Folsom. Info: (916) 358-9645, lockdownbrewingcompany.com.

Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and oldtime style. Info: (916) 984-3020, facebook.com/ nicholsonmusicafe.

Feb. 26 “The Old Town Boys” play at 8:30 p.m. at Hamptons on Sutter, 608 Sutter St. in Historic Folsom. Music includes hits, favorites and sing-alongs from all genres and eras. Requests welcome. Info: (916) 985-4735, hamptonsonsutter@gmail.com.

March 1 Rock On! Live Bank Karaoke plays at 8 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

March 2

TLM – Team Local Music plays at 8:30 p.m. at PowerHouse Pub, 614 Sutter St., Suite D, Folsom.

Reserved seating extra. Info: (916) 355-8586, powerhousepub.com.

Open Mic Night is from 7-10 p.m. at Lockdown Brewing Co. tasting room, 718 Sutter St., Suite 200, Folsom. Info: (916) 358-9645, lockdownbrewingcompany.com.

Open Mic Night is from 6-9 p.m. at 632 East Bidwell St., Folsom. Free. Bluegrass and Oldtime style. Info: (916) 984-3020, facebook.com/ nicholsonmusicafe.

March 3

Chicago, The Broadway Musical at 8 p.m.

Thursday; 2 and 8 p.m. Friday and Saturday; and at 1 and 7 p.m. Sunday at Harris Center, 10 College Parkway in Folsom. Tickets: $49-$79 general, $89 premium. Info: (916) 608-6888,harriscenter.net.

March 4

“The Old Town Boys” play at 8:30 p.m. at Hamptons on Sutter, 608 Sutter St. in historic Folsom. Music includes hits, favorites and sing-alongs from all genres and eras. Requests welcome. Info: (916) 985-4735, hamptonsonsutter@gmail.com.

February 2016 | 59

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