Issuu

Pareja,

owner/manager

Mikasa Asian Fusion.

Photo by Chris Woodard

To Do

July 25

The Olde Coloma Theatre presents “The Best Little Tea House in the West” ... Or ... “When a Deed is Done!” July 25 through Aug. 24. For tickets and more information go to oldecolomatheatre.com.

July 26

Save the Graves hosts a 10 a.m. driving tour to two interesting and historical south county cemeteries. Mike Roberts, president of Save the Graves and ardent taphophile will lead the tour. Make a reservation at savethegraveseldorado.org/local-events/south-county-cemeteries-tour.

n See TO DO, page 11

STARS AT SCHOOL

Rayden Salazar-Greene

Since 2017, the El Dorado County Office of Education has partnered with Golden Sierra Job Training Agency and the Department of Rehabilitation to offer a Summer Employment Program for foster youth ages 16-20.

“Watching [the students] grow through their experiences has been the most rewarding part of this program,” said Margaret Lewis, program coordinator. “They are shining stars!”

One of the shining stars is 18-year-old Rayden Salazar-Greene. Rayden has spent two of his three years in EDCOE’s Facilities and Maintenance department, where he has received glowing reviews. Rayden’s commitment to doing his best and his willingness to incorporate the feedback of his supervisor helped pave the way to becoming a model employee.

“If I hadn’t gone with this program and just graduated, I wouldn’t have any backup when applying for jobs, other than my diploma,”Rayden shared. “I’ve heard it can be a struggle to get hired recently, but I [now] have experience. It also added so much confidence to what I’ll do going forward because I’ve had a positive experience and won’t be nervous. I would say you will gain a lot of experience, confidence, friends and overall, it’s ‘peak’ – meaning it’s great.” He also credits developing a relationship with Dr. Ed Manansala, El Dorado County’s Superintendent of Schools, as an important part of the program.

SPOTLIGHT Business

Mikasa Asian Fusion

When Alex Pereja and his father opened their sushi restaurant in Cameron Park in November 2020, the world was still in the thick of the pandemic.

“We only did to-go orders at the time,” Pereja recalled. “But the business has slowly been getting busier every single year. This year, especially, has been really busy and popular.”

Mikasa Asian Fusion is a family effort. Pereja manages the front of house while his father, Bernave, runs the kitchen.

“Our food is mainly sushi,” Pereja said. “There’s a little bit of Chinese food on the menu. And then our sushi kind of has a little bit of a Hispanic touch to it.”

That unique fusion is what helps the restaurant stand out.

“It was from our family; we’re Hispanic,” Pereja explained. “So we add cilantro (and) we add jalapeños; we make habanero ceviche to add to the rolls. And then we make an Asian version of ceviche too. So instead of tortilla tostadas with ceviche, it’ll be wonton chips and that ceviche over it.”

A good example of this fusion is the eatery’s Hell in Heaven

Roll, which includes salmon and yellow tail tuna with jalapeños and the unique ceviche.

Pereja is also excited about an upcoming addition — poke nachos. This menu item features a spicy tuna mix over wonton chips.

Location is another key to their success, Pereja said, crediting the Cameron Park community for creating a welcoming atmosphere.

“Most of our customers are from around this area, so everyone kind of knows each other,” he said. “It’s just a very nice place to be located.”

That community feel has helped the small restaurant thrive, even drawing comparisons to major sushi chains.

“We get compared to Mikuni’s a lot,” Pereja noted.

As the restaurant continues to grow, the family has started thinking about the future.

“We were thinking about either moving to a bigger location or expanding in some way,” Pereja said. “We do get pretty busy here, especially during the weekends, and it gets pretty full easily.”

Photo by Chris Woodard

Mikasa Asian Fusion’s menu includes H&H — the Hell in Heaven Roll, which has yellow tail tuna, salmon, cucumber and jalapeños and is topped with salmon, tuna, lemon slice, ceviche habanero and cilantro.

The Chimney Smoke RIP offers $599 to $2,000* to replace a non-EPA certified woodstove with a new efficient, cleaner burning, eligible EPA certified device. *$2,000 incentive available to low -income residents or residents of designated low -income communities

The expanded Clean Lawn equipment Incentive Pr ogr am (CLIP) offers $100 to $2,000 to replace a piece of gas powered lawn equipment with a zero-emission cordless electric version. Now includes push and riding mowers, leaf blowers, weedeaters, and more!

The new CHar ge At your Residence and Go Electric (CHARGE) incentive program offers plugin car owners and lessees a $300 incentive to purchase and install a home EV charger.

The Drive Clean! incentive program offers El Dorado County residents a $599 incentive towards the purchase or lease of an eligible electric, plug-in hybrid, or hydrogen vehicle.

Cigare es!

ELEVATE SUMMER HOSTING

Southwest Black Bean-Lentil Burgers with Charred Grape Salsa

Servings: 8

Grape Salsa:

4 cups red or black Grapes from California

3/4 medium white onion, peeled and cut into 1/4-inch-thick slices

1 medium jalapeno pepper, halved, stemmed and seeded

1/3 cup lightly packed cilantro leaves

1 1/2 tablespoons lime juice

1 clove garlic, minced

Burgers:

2/3 cup cooked black or green lentils

2/3 cup cooked brown rice

1/2 cup walnut pieces

1/2 cup chopped onion

1/3 cup dry breadcrumbs

3 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon ground cumin

2 cans (15 ounces each) black beans, rinsed, drained and patted dry

2 eggs

olive oil cooking spray

8 wheat burger buns, toasted lettuce leaves (optional)

2 ripe avocados, peeled, pitted and sliced

To prepare salsa: In grill basket over medium-high heat, grill grapes, onion and jalapeno pepper 10 minutes until lightly charred, stirring occasionally. Let cool then place in food processor with cilantro, lime juice and garlic. Process until finely chopped.

To prepare burgers: In food processor, pulse lentils, rice, walnuts, onion, breadcrumbs, lime juice, chili powder, cumin, beans and eggs until coarsely chopped with some small pieces still visible, scraping down sides and moving mixture from bottom of bowl to top to blend evenly.

Using wet or lightly oiled hands, shape into eight patties. If mixture is too soft, freeze briefly to firm. Coat on both sides with olive oil spray and, in two skillets over medium heat, cook 10 minutes, turning occasionally and coating with additional olive oil spray. Burgers should be browned and cooked through.

Place lettuce on bun bottoms and top with burgers, avocado slices, grape salsa and top buns.

Nutritional information per serving (with bun): 480 calories; 17 g protein; 75 g carbohydrates; 15 g fat (28% calories from fat); 2 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 290 mg sodium; 15 g fiber.

with Refreshing Grape Recipes

FAMILY FEATURES

Gearing up for outdoor entertaining this summer calls for seasonal decor, plenty of seating, yard games and more, but just about everyone’s favorite element is the main attraction: the food.

Make fresh, delicious Grapes from California the star of your summer show to elevate celebrations and get-togethers ranging from your nearest and dearest to entire crowds. Grapes are perfect for incorporating into warm-weather recipes as a flavorful addition to main courses, sides and desserts. Or you can simply serve them as an easy, compatible snack that complements an array of your favorite summer dishes.

For a plant-forward option that’s anything but ordinary, vegetarians and burger lovers alike can enjoy Southwest Black Bean-Lentil Burgers with Charred Grape Salsa. Hearty black bean patties are perfectly complemented by the smoky-sweet flavor of homemade charred grape salsa. Plus, added spice from cumin and chili powder mixed with fresh avocado and cilantro make a satisfying mix of Southwest flavors.

Keep guests’ appetites at bay with fresh, tangy, visually stunning Dill Pickle Marinated Grapes and Cheese that let the natural sweetness of grapes shine through. Each bite pairs that familiar sweet flavor of grapes with the creaminess of Havarti and savory pickles to create a vibrant yet easy appetizer.

A welcome addition to the menu on those hot summer days, Frozen-Yogurt Grape and Coconut Bites are fun, simple to make and refreshing. Each bite features a sweet California grape dipped in creamy Greek yogurt and rolled in shredded coconut so you’ll feel like you’re on a tropical retreat. All it takes is three ingredients for a cool healthy snack you can share with loved ones.

Discover more summertime recipe solutions by visiting GrapesFromCalifornia.com.

Southwest Black Bean-Lentil Burgers with Charred Grape Salsa

Frozen-Yogurt Grape and Coconut Bites

Servings: 10

Bamboo skewer

60 medium Grapes from California

1 individual cup (5.3 ounces) vanilla or lemon

Greek yogurt

3/4 cup unsweetened coconut flakes

Using bamboo skewer, pierce one grape on tip and swirl stem end into yogurt, covering about 3/4 of grape to show color. Sprinkle with coconut, turning skewer to coat all sides. Place on waxed or parchment-lined tray and remove skewer. Repeat with remaining grapes, yogurt and coconut. Freeze several hours, or overnight. Transfer to tightly covered container and store in freezer.

Nutritional information per serving (6 bites): 80 calories; 2 g protein; 9 g carbohydrates; 4 g fat (45% calories from fat); 3.5 g saturated fat (39% calories from saturated fat); 0 mg cholesterol; 10 mg sodium; 1 g fiber.

Dill Pickle Marinated Grapes and Cheese

Servings: 8

3 cups whole Grapes from California

1 1/4 cups dill pickle juice

3 tablespoons minced red onion

1 1/2 tablespoons extra-virgin olive oil

1 package (6-8 ounces) dill Havarti cheese, cut into bite-size cubes

1 pinch crushed red pepper toothpicks or small skewers fresh dill leaves, for garnish (optional)

In medium bowl, combine grapes, pickle juice, onion, olive oil, Havarti cheese and red pepper. Stir well then cover and refrigerate overnight, or up to 24 hours, to marinate, stirring occasionally.

Remove from refrigerator and let sit at room temperature 1 hour, or until olive oil has softened. Stir again then thread grapes and cheese onto decorative toothpicks or small skewers. Garnish with fresh dill leaves, if desired, and serve.

Nutritional information per serving: 170 calories; 5 g protein; 11 g carbohydrates; 11 g fat (58% calories from fat); 7 g saturated fat (37% calories from saturated fat); 20 mg cholesterol; 240 mg sodium; 1 g fiber.

Dill Pickle Marinated Grapes and Cheese

Frozen-Yogurt Grape and Coconut Bites

July 27

The Mother Lode Lions will host a fundraising breakfast from 7-11 a.m. Bacon, sausage, eggs, pancakes, fruit, juice and coffee. Located at the corner of Missouri Flat road and HWY 49. For additional information contact motherlodelions@gmail.com.

Join Semper Fi and America’s Fund at the Rescue Community Center from 8-11 a.m. for a Pancake Breakfast fundraiser to send runner Maria Eyrisch to the Berlin Marathon. For more information call (530) 417-4565 or email ria_pia@ hotmail.com.

Face in a Book in El Dorado Hills Town Center welcomes children’s author Lisa Frenkel Riddiough, who has a new picture book published by Penguin Random House called “Embarrassed Ferret.” Get your book signed 11 a.m. to 12:30 p.m.

July 31

Join the Ladies Society of St. Patrick Catholic Church for a rummage sale from 9 a.m. to 6 p.m. at 3109 Sacramento St. Placerville. The sale continues through Saturday.

Aug. 7

Nathan Owens Motown & Soul Revue will perform at the Live on the Boulevard Summer Concert Series at the El Do-

rado Hills Town Center from 7-9 p.m. For more information visit edhtowncenter.com.

Now

The El Dorado County Certified Farmers Markets will take place at the American Legion in South Lake Tahoe, Tuesdays from 8 a.m. to 1 p.m., Burke’s Junction in Cameron Park, Wednesdays from 8 a.m. to noon, the Regal Cinema parking lot in Placerville Saturdays from 8 a.m. to noon and the EDH Community Services District in El Dorado Hills, Sundays from 8 a.m. to 1 p.m. Enjoy a vibrant selection of locally raised meats, farm-fresh produce, fresh-baked goods and handcrafted items from talented local artisans.

The Coloma Community Market takes place 5-8 p.m., drizzle or shine, every Thursday through August at Marshall Gold Discovery State Historic Park. Find great local products while enjoying live music, food, beverages and more. Parking is free during the market hours.

The El Dorado Hills Town Center Farmers Market is back in action on Sundays in the amphitheater near Brickyard & South Fork. Stop by 9 a.m. to 1 p.m. to enjoy local certified produce, fresh flowers, wine, baked goods, micro greens, skin care, handmade goods, baskets, jewelry, face painting, henna art and more. Live music from 11 a.m. to 1 p.m.

Find the 7 words to match the 7 clues. The numbers in parentheses represent the number of letters in each solution. Each letter combination can be used only once, but all letter combinations will be necessary to complete the puzzle.

CLUES SOLUTIONS

1 diva Dion (6)

2 very good (6)

3 ewe guides (9)

4 shuts securely (5)

5 sport in “A Knight’s Tale” (8)

6 cooperation of a sort (7)

7 you may take it in offense (7)

SUMMER HORSE CARE TIPS

How To Keep Your Horse Healthy In Hot Weather

Although we love summer, as responsible equestrians we need to pay attention to our horse’s health during this season. Horses are sensitive to heat, resulting in lethargy, dehydration, and general malaise. Severe heat distress can even cause diarrhea and colic. Here are some simple tips to keep your horse healthy during the season.

Hydration — An average horse needs at least 5 gallons of water a day for body maintenance. is can easily double during hot weather. Make sure you have several water sources available, and re ll buckets with fresh water daily. Scrub out algae-ridden troughs to keep water fresh.

Shade — A run-in shed is the best option, but trees also provide cool shelter. Don’t forget white or gray horses are even more sensitive to the dangerous rays of the sun. Horses with pink around their eyes or muzzles can su er from sunburn, so they’ll need more attention in summer.

Fresh Air — Use fans to move the air and circulate fresh air in barns and sheds. Pay attention to the horse’s safety when using fans. Minerals — When sweating more, horses need more minerals for their body maintenance. Don’t forget salt blocks in their paddock!

Bugs — Don’t have standing water in or around your horse’s stable. Add apple vinegar to their trough to keep mosquitos away. Use a y mask and y sheet on your horse during the “bug” season. Use 100% cotton saddle pads to absorb sweat and make sure any materials you use are breathable.

MARY-KATE

(A163025)

She would like to retire in a nice home, but might like to design paw-print clothes. brown Anatolian Shepherd age unk.

QUIET PETS

Do you need a quiet pet? Consider a pocket pet like a Guinea Pig or Rat - 2 Rats available.

Precious Pawprints

Adopt Today! Second-Chance Animals Make First-Class Pets! To Ask about these pets at the El Dorado County Animal Shelter (530) 621-7631 • 6435 Capitol Avenue, Diamond Springs