VICTOR VALLEY COLLEGE
RAMPAGE November 22, 2017 | Volume 43| No. 4 “Whatever you are thinking, think bigger!” -Tony Hsieh
Let’s Get Stuffed! By Susan Monaghan Reporter
It seems like everyone and their mother has some confusing turkey-cooking tips to share around the holiday season. Valley College students, plus a few real chefs, have some easy-to-follow advice for how to cook the perfect turkey this Thanksgiving. A really great turkey involves a lot of pre-planning. Even before the turkey goes in the oven, it’s important to regulate its temperature. “On Thanksgiving day, I let the turkey sit out for three hours before roasting it, so the entire
bird comes to room temperature first. That allows the bones to hold heat like little cinder blocks, cooking the turkey from the inside out,” said Aaron Lon-
don, a chef at San Francisco’s
AL’s Place restaurant. Chefs and students alike have a lot to say about basting. “Baste it often to prevent the turkey from drying,” said Madisson Torres, a sophomore at VVC. Ludo Lefevbre, a chef at the Petit Trois restaurant in L.A, has a unique basting ritual: “I always massage the turkey with cream and salt the night before cooking it. Let it rest overnight in the refrigerator so the mixture can pen-
Festival of Lights By Ailyn Ramos Features Editor
Beginning on November 24, 2017, The Mission Inn Hotel & Spa in Riverside, California will be celebrating their 25th Annual Festival of Lights. The festival started when owners, Duane and Kelly Roberts, saved the wellknown Inn from demolition in 1992. The festival of lights was recently named the “Best Public Lights Display in the Nation”, attracting more than 500,000 visitors from around the world each year. It begins with the “Switch-On” ceremony, where a firework show is
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presented and five million Christmas lights are turned on throughout the Inn. Santa Claus makes an appearance
tival is a great attraction to take the family or significant other for a great holiday outing. This years newest addition
along with his elves and reindeer. Visitors enjoy the fresh snow, horse drawn carriage rides, and the world’s largest man-made mistletoe. The fes-
is the candy themed decor and the “Candy Stroll”, where visitors can walk down the main walkway with candy decor, lights and mistletoe. Their
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etrate the bird...it’s all about basting, basting, basting.” Diamond Murillo, a junior at VVC, recommends a simpler way to baste: “Take advantage of the crock pot.” In a crock pot, the turkey will baste naturally in its own juices. Even while cooking in the oven, there are several ways to make a turkey even more flavorful. John “Doc” Willoughby from Gourmet magazine has a secret for keeping his turkey extra moist while cooking: “The secret to (a) succulent bird? A cheap roasting pan! When you cover the pan and roast at a high Continued on Page 5... famous Christmas tree will be outside for the first time for everyone to enjoy. Children can enjoy breakfast and story time with Santa and a performance by the Riverside Ballet. For adults, the Inn offers a Sunday Champagne Brunch with Santa, and a holiday dinner buffet for the family. There will be a letter drop box for children to put their letters to Santa in and the elves will be visiting and giving all the children a small gift. Make sure to stop by and grab a cupcake from the famous Casey’s Holiday Cupcake Turndown. The ceremony begins on Friday, November 24th and ends on January 6th. Have fun with family and friends in Riverside’s winter wonderland.
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