Style El Dorado County Foothills - November 2014

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HOLIDAY FEASTING

20+ RECIPES FROM LOCAL

CHEFS NOVEMBER 2014

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On the cover: Cherry Pie at Sweeite Pie’s Photo by Dante Fontana

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what’sinside ™

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F O O T H I L L S

NOVEMBER 2014

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FEATURE

DEPARTMENTS

MORE...

36 Holiday Feasting: 20+ Recipes From Local Chefs

20 The Arts

6 Editor’s Note 6 Click 7 What’s Up 8 Get to Know—Roy Fulmer, Jr. 10 FYI 14 Local Matters 16 Calendar 18 Outtakes 30 Seniors 34 Home Design 46 Swag 48 Dine—Powell’s Steamer Co.

and Pub 50 Dine—Krua Thai 52 Restaurant Guide 54 Taste 56 Word Play 58 Escape—San Diego 60 Escape­—Tahoe 62 Introducing 64 The Where and Wears 66 Tom’s Take

Your eyes will indulge. Flip a few pages to see these time-tested and taste-bud-approved dishes near and dear to area chefs. As well, get the recipes and professional tips for preparing them in the comfort of your own kitchen for loved ones and friends to enjoy this holiday season.

Randy Honerlah

24 Health & Wellness

Be the Boss of Your Hearing Loss

26 Our Kids

5 Small Money Lessons That Yield Big Returns

28 Cause & Effect

Soroptimist International of Placerville

32 In History Coloma’s Historic Standing Structures

SPECIAL ADVERTISING SECTIONS: Everyone makes mistakes from time to time, right?! And we’re no exception, so we thought we’d have some fun and enlist your help in finding ours—that is to say we’d like your help in spotting our errors (in ads too!) and in return you’ll be entered in our contest to win a $25 gift certificate! Send your find to info@stylemg.com for your chance to win every month.

E x p l o r e

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SEE PAGE 61 November 2014 - styleedc.com 3

editor’snote

fork to mouth

I

This issue is full of my favorite subject matter, food (and oh so much more), so get your forks ready. Happy feasting!

— Desiree

•

We’d love to hear from you—send us your community events (for Calendar and Outtakes), local news (for What’s Up), and any other story ideas to info@ stylemg.com.

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Everyone makes mistakes from time to time, right?! And we’re no exception, so we thought we’d have some fun and enlist your help in finding ours—that is to say we’d like your help in spotting our errors (in ads too!) and in return you’ll be entered in our drawing to win a $25 gift certificate!

Send your find to info@stylemg.com for your chance to win every month.

Photo by Dante Fontana.

t’s time. The holiday season is upon us and there’s no shortage of indulgences to satisfy just about every sense. The autumn air blowing, fireplaces aglow, turkey and pie in the oven, and loving embraces from out-of-town kin. For all of this, I say thank you.

While I often forget how blessed I am, I can’t help but be excited for what may be my most favorite of all holidays—Thanksgiving. My apologies to you crazy-festive Christmas people, my reason for being jolly on this December day has nothing to do with shopping or opening gifts. Ugh, I’m exhausted just thinking about what’s in store for me as I race to check off my to-do list. But before I cross that garland-adorned bridge, let me revel in a day of thoughtful gratitude and, most importantly, eating. (Did I just say that out loud?)

I guess my inner-foodie awakens with hunger this time of year with the perfectly-timed arrival of a body-covering wardrobe that welcomes plush sweaters, slimming jeggings and eye-catching boots. Move that swimsuit as far back in the closet as you can, and bring forward the wine and homemade pie.

Interestingly, this month’s Real Simple Magazine cited a morsel of trivia declaring “3 out of 10” as the number of “Americans who planned to serve at least one Thanksgiving dish they bought ready-to-eat in 2013.” The survey by the National Restaurant Association also noted that four million Americans ordered in the entire meal last year. I say buck the trend my friends. If you are at a loss when it comes to planning new dishes to prepare this holiday season, fret no more, just whip on over to this month’s feature, “Holiday Feasting” in which you’ll find 20plus (check out our website for even more) recipes from local chefs. Get a napkin, you might start drooling. Oh, okay, if you must order something pre-made to save space in the oven this holiday season, I happily suggest it be a pie; for some of Style’s crust-enveloped favorites, flip to this month’s “Hit List” in Local Matters and find suggestions that are baking all around town.

™

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F O O T H I L L S

NOVEMBER 2014 Publishers Terence P. Carroll, Wendy L. Sipple Executive Editor Desiree Patterson Managing Editor Megan Wiskus Editorial Interns Stephany Lineback, Tara Mendanha, Emily Peter, Adrianna Valencia Contributing Writers Jerrie Beard, Heather L. Becker, Gail Beckman, Aimee Carroll, Morgan Cásarez, Lisa Crummet, LeeAnn Dickson, Amber Foster, Tina Helm, Linda Holderness, Kerrie L. Kelly, Rachel Lopez, Tom Mailey, Michelle McDaid, Jeremy B. Neely, Sharon Penny, Barbara L. Steinberg, Gabriel Stubbs, Kirsten Vernon, Heather Zamarripa Art Director Gary Zsigo Graphic Designers George Kenton Design, 760.285.0686, gkenton@verizon.net David Norby, Aaron Roseli Staff Photographer Dante Fontana Contributing Photographer Justin Buettner 916.220.0159, justinbuettner@hotmail.com Webmaster Ken White, Ixystems Advertising Director Debra Linn, 916.988.9888 x 114 Advertising Sales Representatives Bettie Grijalva, 916.988.9888 x 117 Reg Holliday, 916.337.5107 Joanne Kilmartin, 916.607.9360 Alex Minno, 916.284.9987 Lisa Warner/Warner Enterprises, 530.306.2011 Marketing & Events Manager Siobhán Russell Pritt Social Media Maven Aimee Carroll Accounting Manager Kathleen Hurt Office Administrator Cathy Carmichael, Office Assistant Brenna McGowan Customer Service Associate Jarrod Carroll

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Please recycle this magazine.

120 Blue Ravine Road, Suite 5 Folsom, CA 95630 Tel 916.988.9888 • Fax 916.596.2100 © 2014 by Style Media Group. All rights reserved. Style - El Dorado County Foothills is a registered trademark of Style Media Group. Material in this magazine may not be reproduced in any form without written consent from the publishers. Any and all submissions to Style - El Dorado County Foothills become the property of Style Media Group and may be used in any media. We reserve the right to edit.

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click!

You Can Never Have Too Much Style

OH CHRISTMAS TREES Pick a winner at one of these local tree farms. We’ve made a list and you can check it twice before you venture out to find the perfect pine (and other varieties!).

LOCAL FOOD BANKS NEED YOU Businesses, schools, faith-based organizations and other community groups need your assistance to assure that no person goes hungry this holiday season.

Lend a hand, food, gift items, or simply your time: Get started with this list of local giving leaders.

HOLIDAY COCKTAILS APLENTY After a long day of cooking you’ll need one of these. And since your guests will love one too, don’t wait to sample until you find the perfect party-starter with this menu of spirited holiday drinks. Frangelico Truffle anyone?

WHAT’S FOR DESSERT? If you want to up the creativity quotient this holiday season, look no further than new cookbook Dessert Mash-Ups by Dorothy Kern (Ulysses Press, 2014, $21.95), also author of the blog Crazy for Crust. We’ve got recipes for her two-in-one treats Cookies ‘n’ Cream Magic Bar Pie (pictured), S’more Cookies, and Cake Batter Blondie Bars. Umm, yum!

6 styleedc.com - November 2014

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Word Play photo © yellowj/fotolia.com. Recipe photo © Olena Mykhaylova/fotolia.com. Mixing Patterns photo courtesy of Brian Kellogg PHotography. Repent Your Skin Sins photo © francescopaoli/fotolia.com. Shop for Breast Cancer Awareness Tshirt photo by Aaron Roseli; pink martini photo courtesy of Fat’s Asia Bistro.

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what’sup

Photo courtesy of its respective organization.

I

n honor of Stand Up to Cancer Day and September’s National Childhood Cancer Awareness Month, the staff at Visiting Angels in Cameron Park helped seniors create cards to lift the spirits of children battling cancer. Gail Lohmann, local Visiting Angels owner, delivered the cards to UC Davis Children’s Hospital. For more info on the project, call Gail at 916-424-4400...On November 22, the American River Conservancy (ARC) will host an interesting mosaic of springs, streams, wetlands, blue and live oak forests, sweeping vistas and prime agricultural soil on a Wakamatsu Historical Tour. Join ARC-trained docents from 10 a.m. to noon for this historical journey around the property and learn about the rich history of the Wakamatsu Tea and Silk Farm, the first Japanese colony site established in America in 1869. For more info, visit arconservancy.org...Every second Wednesday of the month, the Sierra Club Mother Lode Chapter and Progressive Alliance co-sponsor a movie night—showcasing films on various topics, ranging from global climate change to global politics—at the Cozmic Café in Downtown Placerville. Don’t miss this month’s informational film on November 12 at 6:30 p.m. For more info, visit ourcoz.com...

Most Wednesdays from 3:30-5:30 p.m., the El Dorado Hills Branch Library hosts a Creative Writing and Fantasy Book Club for high school students. The youth-led group encourages creative writing and celebrates fantasy books. Each meeting includes individual writing exercises, peer reviews and group book discussions. For more info, visit eldoradolibrary.org...

On the first and third Tuesday of this month, from 5:30-7 p.m., teens in grades 7-12 who are interested in technology, engineering, computers and robotics are invited to join the Techie Tigers Robotics Club in their pursuit of computer knowledge at the El Dorado Hills Branch Library. For more info, visit eldoradolibrary.org...This month’s After 5 Club, a free support group for those who care for a relative or friend with a chronic health condition, will meet on November 12 from 5:30-7 p.m. at the Senior Day Care Center in Placerville (935-A Spring Street); the free My Time Support Group, another gathering for caregivers that’s facilitated

by Ruth Michelson, LMFT, will be held on November 7 from 1:30-3 p.m. at the Placerville Senior Center (937 Spring Street). For more info, visit edcgov.us/humanservices...Every fourth Tuesday of the month from 10 a.m. to noon at the Community Center Social Room, the Cameron Park Newcomers Club hosts a Senior Games Day. Games are supplied or bring your own to share. For more info, visit cameronpark.org...The elementary after-school program Team Hope, run by local nonprofit Hands4Hope, holds meetings for students in grades K-5 every third Wednesday of the month through May of 2015. The program allows members to volunteer in the community and plan outreach projects to make a difference.

For more info, visit hands4hopeyouth.org...That’s all for now, but check back next month for Style’s annual Holiday Gift Guide feature.

— Stephany Lineback and Gabriel Stubbs

•

November 2014 - styleedc.com 7

Q&A

gettoknow

Q: What advice would you give to your younger self?

A: Don’t take yourself too seriously.

Q: What’s your biggest pet peeve?

A: Boiler room phone calls.

Q: Are you high or low maintenance?

A: Low. Q: Biggest life inspirations?

A: My parents and my teachers.

Q: Favorite humanitarian cause?

A: American Red Cross.

Q: Best words of wisdom you’ve received?

A: “Be honest and consistent in your dealings with people.”

Q: What’s next?

A: Continuing to enjoy retirement.

Roy Fulmer, Jr.

8 styleedc.com - November 2014

up to him on a consistent basis—thanking him for the positive impact he made on their lives.

Although no longer teaching, Fulmer continues to share his love of music with the community through his role as director of the Sierra Symphony (sierrasymphony. org), a group of volunteer musicians— including three of Fulmer’s former students—who offer concerts throughout El Dorado County. Their next show, the annual Christmas Concert, will take place at Markham Middle School in Placerville on December 7. For Fulmer, it’s all about bringing area residents together to share a mutual love and appreciation for music.

— Amber Foster

•

FAVORITES Author/writer: Nevil Shute Escape: Travel Guilty pleasure: Red wine and chocolate Meal in town: Chicken-fried steak at Fifty Grand Steakhouse Memory: Growing up in Huntington Beach Movie: On Golden Pond Place to buy a gift, locally: Placerville’s Main Street Saying: “If it ain’t broke, don’t fix it.”

Photos by Dante Fontana.

P

ollock Pines resident Roy Fulmer, Jr. was in high school when he met the influential teacher who would determine the course of his life. During his stint as the saxophonist in his high school’s band, Fulmer came to admire the dedication and passion of his band director, Ken Woesner. “It wasn’t so much what he said, but the example he set,” Fulmer explains.

“He loved his job. He wanted to be there.”

Rather than become a professional musician after high school, Fulmer opted to pursue a bachelor’s degree in music from Cal State Long Beach and become a music teacher. He’s now retired, after 30-plus years as the band director at Ponderosa High School, and he still has students come

TALLISMAN

fyi Festival of Lights

F

or more than 25 years, Placerville has welcomed the holiday season with a special event that celebrates local entertainment—a traditional tree lighting near the historic courthouse on Main Street and a Merchants’ Open House. Hosted by the Placerville Downtown Association, Festival of Lights is always held the Friday after Thanksgiving (November 28, this year), rain or shine.

Across the street from the historic courthouse, attendees will find the event’s “honorary celebrity”—an old, large, light-adorned spruce tree that will be aglow after the public countdown at 6 p.m. In conjunction with the tree lighting, more than 75 trees (donated by El Dorado County Christmas Tree Growers and adopted by organizations and individuals through the El Dorado County Chamber of Commerce) will also “come to light.” The tree lighting will be followed by a visit from a jolly fellow in a red suit at River City Bank; photos will be available.

The holiday welcoming ceremony starts around 5:30 p.m. on Historic Main Street.

In order to host performers in several different locations on Main Street—including the courthouse and bell tower, to name a few—a street closure will take place between the courthouse and Sacramento Street. In addition to the entertainment, stagecoach rides from Davy “Doc” Wiser and his crew will be on tap, as well as the first day of the Merchants’ Open House, where visitors can enjoy goodies, view beautifully decorated windows and rooflines, and start their holiday shopping. Note: Restaurants and shops will stay open late for the festivities.

The performers at the Festival of Lights will include the Placerville Gold Rush Chorus (a group of men singing a crowd-pleasing style of barbershop harmony), El Dorado High School Band (performing their own interpretations of traditional holiday music), Jammin’ Dance and Fitness (showcasing their own styles of dance, including tap and hip hop) and many more.

Bring the whole family to Main Street and enjoy this free, fun-filled festival! The many public and outlying lots, including the Center Street garage and the Ivy House lot at Main and Cedar Ravine, will have ample parking. ­— Lisa Crummet For more information, visit placervilledowntown.com or call 530-672-3436.

foodie find

A

Placerville Natural Foods Co-op

s the days turn from crisp to cold, nothing is more likely to hit the spot than a healthy, soul-satisfying serving of chicken pot pie. So that’s exactly what I treated myself to at Placerville Natural Foods Co-op one nippy evening. Sold by the pound, this pie is baked to golden-crust perfection and composed of mostly organic ingredients that can’t be anything but good for you. With each (large) morsel, I tasted potatoes, carrots, peas and chicken that melted in my mouth. The sweetness of the buttery crust (made in-house) and the savory notes of the wholesome filling tasted like home and left me warm and comforted. I also did myself an additional favor and got a glass of fresh, organic Cucumber, Orange, Apple and Lime Juice from the “Build-Your-Own Juice Bar,” and sipped away contentedly in the outdoor dining area, surrounded by potted plants and painted walls. Later, I took a stroll around the well-stocked store and came across a treasure trove of organic, gluten-free, local and natural foods. Along with recycled cutlery and a solar-paneled storefront, this co-op is a well-rounded, one-of-a-kind Cucumber, Orange, Apple find, and I’m on my way there right now to grab a few more pounds of that and Lime Juice pie. Placerville Natural Foods Co-op, 535 Placerville Drive, Placerville. 530621-3663, placervillecoop.org.

— Tara Mendanha

10 styleedc.com stylemg.com -- February November 2014 2014

ask the experts Q:

When is the optimal time to get my children’s eyes checked?

A:

According to the American Optometric Association (AOA), it is recommended t h at a c h i l d get their first eye exam at six months old. The next exam should be done at age three, and then around age five or six (just before they enter first grade). After that, every two years is recommended, unless the child needs eyeglasses or contact lenses, in which case his or her eyes need to be checked every year. Early identification for vision problems is absolutely essential; if untreated, certain childhood vision problems can result in permanent damage.

—Kambiz Khorram, OD El Dorado Hills Vision Center Optometry 3955 Park Drive, Suite 1 El Dorado Hills 916-292-5666, edhvisioncenter.com

Q: What is preventative car maintenance?

A:

Preventative maintenance is any service designed to reduce repair costs by inspecting components that can deteriorate, and cleaning or replacing them before they cause system failures.

For example, flushing transmission fluid can reduce wear and extend the life of the transmission. A transmission utilizes transmission fluid to provide pressure for the transmission to engage shift bands and buffer clutches so they don’t engage too hard, which burns and discolors fluid and degrades overall viscosity, causing slip-shifts and other problems. Replacing fluids can extend the life of your vehicle and save on future repair costs.

—Ross Mitchelson, Owner Automotive Excellence 4600 Missouri Flat Road, Suite 14 Placerville 530-622-2701, autoxonline.com

Foodie Find photo by Dante Fontana. Ask the Experts photo © Trish23/fotolia.com.

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10 WAYS TO SUPPORT MILITARY MEMBERS In honor of Veterans Day and the tremendous sacrifices military members made—and continue to make—for our country, Style compiled 10 ways to support them. Whether it’s your time, money or creativity, the list below has an idea for all.

1. Sew 4 Vets

A

Holiday Happenings

ttention concert-goers! Come enjoy the music of the Capitol Pops Symphony on November 1 at the Cameron Park Community Center Gym. Doors open at 6 p.m. and music starts at 7 p.m. To purchase tickets, head to Walgreens, Bel Air, the Shingle Springs/Cameron Park Chamber of Commerce or the Cameron Park CSD office, or visit showclix.com.

Looking for something special for that hard-to-buy-for person? Attend the free OldFashioned Christmas Craft Faire on November 22 from 10 a.m. to 4 p.m. at the Community Center (2502 Country Club Drive) for handmade gift ideas from a variety of vendors.

Several monthly classes are available now for youth, teens and adults including gymnastics, volleyball, guitar, Zumba, yoga, jazzercise and knitting. Those interested in theater should check out the acting classes or “Improv Laboratory and Comedy Workshop”—open to both youth and adults. The one-day “Bird Watching as a Hobby” class—held November 11 from 8-11 a.m.—will teach attendees how to identify birds by listening, watching and observing the colors of various species. Youth basketball signups are going on now for this year’s season; don’t miss out! Learn new culinary skills and have fun doing it at the “Ultimate Truffle-Making” class on November 1, “Seasonal Soups” course on November 6, and the weekly “Cooking With Kids” classes.

November events for mature adults (ages 50 and up) include the 50+ Room, which is open on Tuesdays and Thursdays from 10 a.m. to 2 p.m. and has card tables, puzzles, games, reading material, movies and more. Don’t miss the lecture series on the first and third Wednesdays of the month at 10 a.m. This month’s topics are Vietnam Veterans’ Panel: Where We Were and What We Did and Genealogy: A Journey of Family. In the free Senior Legal Counseling, attorneys from Senior Legal Services meet with seniors individually to provide information and assistance on a variety of specific problems. To sign up, call Kristen at 530621-6154. Don’t miss bridge on Monday afternoons and Wednesday mornings; mahjong on the second and fourth Wednesday afternoons; or Game Day, sponsored by the Cameron Park Newcomers Club on November 25 from 10 a.m. to noon. An “Understanding Medicare and Medicare Supplements” seminar will take place on November 13 from 10-11:30 a.m. and a “Covered CA Enrollment Seminar” will be held November 19 from 10 a.m. to 1 p.m.

Save the date for the Holiday Kickoff: Santa Run and Cameron Park Explorer Post 89 Fire Department Pancake Breakfast on December 6.

— Tina Helm To view a complete listing of all activities and events, visit cameronpark.org or call the Cameron Park Community Services District at 530-677-2231.

12 styleedc.com - November 2014

2. Sacramento Blue Star Moms Donate items for care packages, make a tax-deductible donation, attend events and fund-raisers, write letters to troops and participate in care-package parties. sacramentobluestarmoms.org

3. Wounded Warrior Project Honor and empower wounded warriors by hosting your own fund-raising campaign, whether it’s a golf tournament, lacrosse event or run. woundedwarriorproject.org

4. Operation Write Home Support our nation’s heroes by writing letters and creating cards based on seasons or themes. operationwritehome. org

5. Defenders of Freedom Donate care package items, money (helps defray postage costs for care packages), or assist with this month’s Care Package Day (November 22). defendersoffreedom-ca.us

6. VA Northern California Health Care System Each volunteer’s talents are closely matched with various needs and assignments; cash donations and non-cash contributions (magazines, books, coffee, condiments, etc.) are also welcome. northerncalifornia.va.gov

7. Wreaths Across America On December 13, National Wreaths Across America Day, volunteer to place a wreath on a veteran’s grave at a local cemetery; or sponsor a wreath to be placed on a veteran’s grave. wreathsacrossamerica.org

8. The Soldiers Project Help with community outreach, office support, special events or marketing; licensed professionals can also offer their services. thesoldiersproject.org/ sacramento-placer-county

9. The Forgotten Soldier Program Donate to the Program, whose services include art therapy, acupuncture, holistic nutrition and other integrative health care services for veterans. theforgottensoldierprogram.org

10. Operation Gratitude Write letters for deployed troops, veterans, wounded warriors and new recruits; craft handmade scarves and paracord bracelets; or make a financial donation. operationgratitude.com — Megan Wiskus

CPCSD photo courtesy of CPCSD.

cameron park community services district

On the first Tuesday and second Thursday of most months from 9:30 a.m. to 2 p.m. at the Veterans Memorial Building in Placerville, help cut, iron, sort and sew wheelchair lap quilts and more for local veterans. sew4vets.org.

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Favorite Local

Pie

THE

HITLIST

In no particular order...

•COMPILED BY STYLE STAFFERS• “When the urge for a sweet treat hits, I always indulge in a few (or multiple) forkfuls of the Cherry Pie at Sweetie Pie’s Restaurant & Bakery.

The filling is perfectly tart, while the buttery, flaky crust is to die for.” sweetiepies.biz

1

22

Number of Japanese samurai that came to Placerville in 1869, bringing native Japanese plants like tea and rice to establish the Wakamatsu Tea and Silk Farm Colony, the first Japanese colony in the U.S.

750,000 The estimated number of visitors to Apple Hill each year. Celebrating its 50th year, Apple Hill has over 50 ranches, providing not only delicious fruit, but beer, wine and even Christmas trees to locals and tourists alike. We’re pretty sure the famous Apple Hill pies are what keeps them coming in droves.

“The Southwest Chicken Pot Pie at Z Pie is a delicious twist on the classic. Black beans, red pepper and green chili give it great flavor without too much spice.” z-pie.com

2

3

“The Pecan Mini Tart Pie at Boucane’s Smokehouse and Sweetery is irresistibly sweet and gooey, with a rich but delicate filling. Sharing is not an option.” boucanes.com

4

“I’m a huge fan of the Key Lime Pie at Sienna New American Grill. The sweet graham cracker crust and rich, creamy lime interior truly make it a prize-worthy pie.” siennarestaurants.com

5

“The Sour Cream Apple Pie at High Hill Ranch puts Grandma’s apple pie to shame with its slightly sweet filling and crumbly walnut topping. You don’t even need the vanilla ice cream to make it a winner.” highhillranch1.net

Catch All

FACTS & FIGURES

5

The record number of days it took Pony Express riders to get from Fort Kearney, Nebraska, to Placerville on November 7, 1860, to deliver word of Abraham Lincoln’s election as president. This is considered one of the most significant accomplishments made by the Pony Express.

— Compiled by Sharon Penny

BY EMILY PETER

H

unger is a problem that occurs all over the world, even locally. Luckily, the El Dorado Peace and Justice Community (EDPJC) is sponsoring an event that helps to solve world hunger: Empty Bowls Supper. On Saturday, November 15, from 4:30-8 p.m. at St. Patrick’s Hall in Placerville, guests can enjoy a homemade meal of soup and bread served in bowls created by local potters, both professionals and students. EDPJC member Carla Turoff explains further, “Guests make donations for their meal and keep the bowl as a reminder that hunger exists all year long.” Donations can be made in any amount, but no one will be turned away due to lack of funds (suggested donation is $15-$50, or more if you can). No tickets are necessary, just give at the door. This year, the money raised will go to an international organization, the Andean Alliance, and a local organization, the Upper RoomDining Hall, both of which fight to end hunger. Empty Bowls Supper provides a way for locals to assist those in their community as well as those outside their community. “Hopefully, it helps to keep us dedicated, in the long-term, to finding a real solution to the problems of poverty, injustice and hunger in our world,” Turoff says. For more information, email Mareen at dionperry@att.net, or visit edpjc.org.

14 styleedc.com - November 2014

Bullseye image © mostafa fawzy/fotolia.com. Pie photo by Dante Fontana. Pony Express Badge image courtesy of flickr.com/photos/kilo66. Empty Bowls Supper photo courtesy of El Dorado Peace and Justice Community.

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calendar

november events November is National Pomegranate Month Compiled by Stephany Lineback and Gabriel Stubbs

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FIFTH ANNUAL BLUES AND BREWS FOR VETERANS

CAMERON PARK COMMUNITY CONCERT SERIES PRESENTS CAPITOL POPS Don’t miss what’s quickly becoming a favorite show for Cameron Park residents.

Performing since 1977, the Capitol Pops will take the Cameron Park Community Center stage from 6-8 p.m. For more details, visit cameronpark.org.

2 4 11 16

DAYLIGHT SAVING TIME ENDS

Hosted by the Rotary Club of El Dorado Hills, this festive night of world-class blues, dancing, local craft brews, wine and food, honors and celebrates our veterans. The doors open at 7 p.m. and the show starts at 8 p.m. at 1021 Harvard Way. For more details, visit edhblues.com.

ELECTION DAY

VETERANS DAY

15

EMPTY BOWLS SUPPER Enjoy a delicious and meaningful evening by helping to raise funds for men, women and children suffering from hunger. From 4:30-8 p.m. at St. Patrick’s Church in Placerville, a silent auction, bake sale, wine bar, dinner and live music will be on tap. Donations are welcome. For more details, visit edpjc.org.

NIGHT AT THE LIBRARY Enjoy a pleasant evening at the El Dorado Hills Library from 4-7 p.m., as you sip wine and savor epicurean delights while looking at beautiful art and listening to music.

Wineries, restaurants and artists from the area will be showcased and original art will be available for purchase. For more details, visit eldoradohillscsd.org/parks-facilities/ library.html.

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22

EL DORADO COMMUNITY CONCERT ASSOCIATION PRESENTS MANA QUARTET

OLD-FASHIONED CHRISTMAS CRAFT FAIR

Acclaimed for their commitment to innovation, the Mana Quartet presents a fresh 21st century repertoire and 20th century masterpieces on vintage instruments built to the 19th century specifications of the saxophone’s inventor, Adolphe Sax. The concert takes place at the Union Mine High School Theater in El Dorado at 7 p.m. For more details, visit eldoradocommunityconcerts. com.

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FESTIVAL OF LIGHTS This holiday-inspired event from 5:30-8 p.m. on Placerville’s Main Street features music, entertainment, visits from Santa, stagecoach rides and more. Don’t miss the tree lighting at 6 p.m. at the courthouse. For more details, visit placerville-downtown.org.

For even more events happening in our area, log on to styleedc.com and click on Calendar. And, be sure to check out our blog!

Send your events to info@styleedc.com.

22

IMAGINATION THEATER GALA PREMIER This elegant evening at the theater, sponsored in part by Madrona Vineyards and Cantiga WineWorks, includes a red carpet welcome, commemorative photograph, gourmet appetizer-style dinner, hosted wine bar, premier performance of Oliver!, and a question-and-answer session with the cast following the show. The reception begins at 5:30 p.m. and the show at 7 p.m. For more details, visit imaginationtheater.net.

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THANKSGIVING

All photos courtesy of respective organizations.

From 10 a.m. to 4 p.m. at the Cameron Park Community Center, enjoy food and beverages while shopping for loved ones and admiring hundreds of handmade crafts specially made for the holiday season. For more details, visit cameronpark.org.

16 styleedc.com - November 2014

1

El DoraDo Hills Town CEnTEr PrEsEnTs

MORE EVENTS November 1 – Mommy Market (and Daddy too!). From 9 a.m. to 1 p.m. at the Cameron Park Community Center, mommies and daddies alike can peruse items geared toward parents and made by local vendors. Activities for children will also be offered. For more details, visit cameronpark.org.

A DEVELOPMENT BY

November 1 – Twin Lakes Food Bank Dinner Auction. Help local families in need at this annual fund-raiser featuring music by local band ML3, a live auction hosted by Dave Bender from KOVR Channel 13, dinner catered by Arlene Powers Gourmet Cooking, and a dessert buffet provided by Sierra Moms Club. The festivities take place at Oak Hills Church from 5:30-10 p.m. For more details, visit twinlakesfoodbank.org.

November 1 – Keaton Raphael Memorial Gala: Kaleidoscope 2014.

This annual event benefiting children with cancer and their families is back at Sacramento’s Tsakopoulos Library Galleria from 6-10 p.m.

Guests will enjoy a semi-formal event with hors d’oeuvres, a hosted bar, auctions and plenty of entertainment. For more details, visit childcancer.org/event/kaleidoscope-2014.

November 3 – Mary Black. For over a quarter-century Mary Black has been a dominant presence in Irish music, both at home and abroad.

Having released 11 studio albums, all of which have achieved platinum sales status and spawned countless hits, this will be an exciting and stunning performance. The show begins at 7:30 p.m. at the Harris Center. For more details, visit harriscenter.net.

November 3-6 – Seventh Annual Disabilities Awareness Art Week.

Folsom Lake College’s Disabled Student Services and Programs is hosting its weeklong exhibit of artwork produced by students with disabilities. A community reception will be held in the Peregrine Room on November 6 from 5-7:30 p.m. For more details, visit flc.losrios.edu.

HOLIDAY SAturDAY, NOV. 29tH • Stuff Your Stocking Game - 4Pm (First 150 Kids) • merchant Open House - 4Pm To 8Pm • caroling Winners Performance - 6Pm • Santa Arrival & tree Lighting - 6:30Pm

November 7 – Jonny Mojo. Visit the Cozmic Café at 8 p.m. and enjoy Jonny's music, which ranges from blues to psychedelic jams, while sipping beverages. For more details, visit ourcoz.com.

November 15 – Head-to-Toe Fashion Show & Auction. The El Dorado Union High School District’s Virtual Academy High School will host this first annual event at noon at the Commons Building at Virtual Academy High School (6540 Koki Lane) in El Dorado. Tickets are $3 at the door and will include an accessories auction with clothing for sale from local boutiques. For more details, call 530-622-6212 x.7020.

Be chosen to perform onstage at the Holiday tree Lighting

November 21-23 – Sacramento Harvest Festival. This 42nd annual original arts and crafts festival at Cal Expo features merchandise booths with one-of-a-kind gifts for the entire family, delicious food, a children's activities center and live entertainment. For more details, visit harvestfestival.com.

November 28-29 – Merchants' Open House. Placerville’s Main Street welcomes visitors with coffee, cider and seasonal goodies, plus plenty of hometown holiday shopping, entertainment and stagecoach rides—all in one convenient setting. For more details, visit placervilledowntown.org.

November 29-30 – Historic Holiday Houses. Celebrate the start of the holiday season by enjoying an old-fashioned pioneer Christmas at Marshall Gold Discovery State Historic Park from 10 a.m. to 4 p.m. both days. At least 13 buildings, usually not open for public viewing, will be decorated. Visitors are also welcome to make pioneer crafts and wreaths, and enjoy wagon rides. For more details, visit marshallgold. com/historic-holiday-houses.

December 6, 13 & 20 – Community Performances. For three consecutive Saturdays at the El Dorado Hills Town Center, enjoy performances by different community establishments such as choirs, dance troops and non-profit organizations. Shows take place from noon till 2 p.m. in the Theater Plaza (next to Cold Stone Creamery) at the El Dorado Hills Town Center. For more details, visit edhtowncenter.com.

November 2014 - styleedc.com 17

How to Enter Submit a YouTube link to: Marketing@tcmgroupinc.com Deadline for Entry November 10th Winners Announced November 14th

(See EDHTownCenter.com for Rules & Details)

phoToS wiTh

Santa

NOVEmBEr 28tH through

DEcEmBEr 24tH

outtakes BATTLE OF THE BARTENDERS Sienna New American Grill El Dorado Hills, September 18 Photos by Tom Paniagua.

Tim from ASR Restaurant & Lounge

Area mixologists compete for the prize

David Price, Laura Forbes, Maryann Kelly and Mark Lawhorn

Attendees toast to the bartenders

Jeneca Kretchman, Tiffani Capone and Mark Fucci

FOLSOM SYMPHONY’S EVENING UNDER THE STARS BENEFIT GALA Palazzo di Migianella, El Dorado Hills September 27 Photos by Tom Paniagua.

Event emcee and KXTV News 10 Anchor Christina Mendonsa with husband Jonathan Robinette

Marie Mitchell and Tony Mansour

Folsom Symphony Vice President of Business Operations Anson Wong and Roger Niello

Folsom Symphony President Bruce Woodbury

Folsom Symphony Board Member Corrine Tharp and President and CEO of Sacramento Metro Chamber Roger Niello

Mary Brauner with her Viewers’ Choice winning “Home Décor Quilt”

GOLD BUG QUILTERS SHOW

TACKLE HUNGER

Cameron Park Community Center September 5-7 Photos courtesy of the Gold Bug Quilters.

Oak Ridge High School, El Dorado Hills September 12 Photos by Tom Paniagua.

Blue Crew cheers on the Oak Ridge Trojans

Karen Milalaskus and Sharon Borman with the Opportunity Quilt Debra Hogue Howes with son Ryan and daughters Sophie and Alyssa Howes

Food Bank of El Dorado County volunteers

Victoria Camps

Sharon Borman, Vicki Codde and Elba Luther draw the Opportunity Quilt winning ticket

Gold Bug Quilters Treasurer Barbara Brown

Luanne Chittenden with her Viewers’ Choice winning “Medium Quilt”

If you know of any events happening in the El Dorado County Foothills area or have photos you would like to share with us, please submit them to info@styleedc.com. And, to see more Outtakes photos, visit styleedc.com.

18 styleedc.com - November 2014

Haley Hoagland and Brooke Sutter

thearts

randy honerlah A Bold Visionary

by Heather L. Becker Photos of artist by Dante Fontana

20 styleedc.com - November 2014

Sierra Serene

HLB: How did your art progress into your current impressionistic and abstract styles?

RH: After retiring and knowing I was going to jump in with both feet, I thought a lot about which styles and genres I’m most attracted to. I thought that abstracts were more contemporary and that acrylics would achieve the look I wanted. After painting abstracts for a few years, I decided, with the urging of some friends, that I should paint something they could more easily relate to. My landscapes are recognizable and have the painterly look I’ve always admired with the impressionists. I guess one would say my style is now melding into abstract-impressionism.

River Walk

HLB: You grew up in the Bay Area. What attracted you to the foothills?

RH: My wife, Sharon, and I love the foothills for its beauty, history, fun-loving people and overall sense of community. The vibrancy of the local art and artists is really exciting and another aspect of why [I call the] foothills home. Oh, and the wineries are fantastic!

The Grotto

A

lthough Randy Honerlah first picked up a paintbrush as a young boy and studied art in college, his professional path led him to IT management, a career he pursued for over 30 years. Recently retired, Honerlah now has the freedom to follow an artistic path and create whenever inspiration strikes. Currently showing locally at Gold Country Artists’ Gallery, Honerlah’s colorful, contemporary nature scenes and bold abstracts have won numerous awards and have been published in the book AcrylicWorks: The Best of Acrylic Painting.

HLB: How do you create your masterpieces?

RH: I love painting from photographs, either my own or those courtesy of friends.

I then prepare the canvas with a few coats of gesso and depending on the look I want to create, I may use an under-painting of cadmium red, or another complementary color. I sketch out the larger outlines

and I second-guess what I’m doing and myself. Looking through other artist’s work and how they approached their art always inspires me to see another way, or a color or composition that I could move to.

High Falls

and then paint away! When completed, a painting will have many layers of glazes and textures.

HLB: You chose a very technical career— can you describe the relationship between your art and your then day job?

RH: During my career there was little opportunity to follow [my creative] calling; now that I’m retired, it has turned into my passion. When time did allow, I continued my art training with local artists. I’m really enjoying flexing the creative side now!

HLB: Have you ever been “blocked” as a painter?

RH: There have been times where I’m in the middle of a painting, usually abstract,

HLB: Is their anything you would have done differently?

RH: There were times when I desperately wanted to paint and I didn’t make the effort, or I kept making excuses for not getting started. If you want to create something, don’t wait for everything to be “just right”—go for it!

•

For more information, visit honerlahfineart.com.

artbeat November 15 – Poetic License. Bring your own poems or those of favorite poets to share, or just come to listen.

All ages are welcome at this event held the third Saturday of every month at the Senior Center (937 Spring Street) in Placerville. For more information, email Taylor Graham at poetspiper@att.net.

November 2014 - styleedc.com 21

HARRIS CENTER FOR THE ARTS PRESENTS

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PRAGUE PHILHARMONIC CHOIR MON 11/10

SENEGAL ST. JOSEPH GOSPEL CHOIR MON 11/17

AN IRISH CHRISTMAS FRI 11/28–SUN 11/30

CALIFORNIA GUITAR TRIO & MONTREAL GUITAR TRIO TUE 11/11 SMOKEY JOE’S CAFÉ FRI 1/2–SAT 1/3

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health&wellness

listen up Be the Boss of Your Hearing Loss

by Linda Holderness

Photo © Kurhan/fotolia.com.

I

f you’re a typical older adult, or a younger one who has spent years plugged into loud music, it’s a good bet you have some hearing loss. Equally likely, you want nothing to do with hearing aids. The National Institutes of Health estimates nearly half of American adults over age 75, and 17 percent of adults overall, have lost enough hearing to inhibit communication, yet only one-fifth of them wear hearing aids.

“People think hearing aids means ‘old,’” says Charles Sanders, Au.D., a doctor of audiology with Whisper Hearing Center in Roseville.

“They’re terrified of them.”

That’s a mistake. The marvels that technology has wrought for music devices and phones work for hearing aids, too. Gone are your grandmother’s squealing clunkers. Today’s digital

devices are small and savvy, with more sophisticated processing than a cell phone; they’re comfortable, barely visible and they work. So, if everyone seems to mumble or your TV volume shakes the house, listen up: It may be time to get a handle on your hearing.

SEE A PROFESSIONAL Audiologists conduct tests and dispense hearing aids. Medical doctors—otolaryngologists or ear, nose and throat specialists like Deanne Roberts, M.D. of Mercy Medical Group-A Service of Dignity Health Medical Foundation—perform surgery, such as cochlear implants, and treat medical problems.

TRY, TRY AGAIN A few years ago, hearing aids could only make everything louder.

Today’s digital versions are programmed to amplify just the frequencies you don’t hear. Their microphones adapt to the noise around you, and new styles convey a truer sound; plus, they have remote controls, are Bluetooth-compatible and link with cell phones. With all this cool technology, “there’s not the stigma there used to be,” says audiologist Kimberly Knudsen of S.E.N.T. Hearing Aid Center in Folsom.

GET THEM SOONER RATHER THAN LATER

Nearly every audiologist or hearing aid dispenser will evaluate your hearing at no cost and help you decide if the devices would benefit you without pressuring you to buy.

“We hear with our brains, and if we’re missing sounds, we eventually lose the ability to distinguish them,” says Sanders, adding: “Hearing aids wake up different parts of your brain.” Johns Hopkins University and the National Institute on Aging found that people with impaired hearing, compared to normal, have more brain tissue loss and are at greater risk for dementia.

HEARING AIDS AREN’T JUST FOR OLD PEOPLE

PROTECT THE HEARING YOU HAVE

Hearing does diminish with age, Roberts says—primarily in the high frequencies, which detect consonants—but loss can occur any time. Causes include: prolonged exposure to high noise levels (rock music, military weapons and motorcycles, for example), chronic use of some medications, illness, genetic issues, and wax or fluid buildup.

Lower volumes when you can, wear earplugs when you can’t, and allow quiet time after exposure to noise. An audiologist can recommend exercises to preserve listening skills.

People who can’t hear will miss so much of life, the specialists concur. “It hampers their ability to communicate with the world,” Knudsen says. “Hearing aids are nothing to be afraid of…anymore.”

TESTS ARE FREE

•

ourkids

T

he holidays are fast approaching and life seems like a never-ending parade of expenditures. As parents, we see the numbers in our bank account getting smaller and smaller as the season moves along, yet we forget our kids don’t have the same perspective. In fact, at this time of year, our kids would be forgiven for thinking that money does, in fact, grow on trees. Hence, now is the perfect time to think about what we teach our children about finances and how we can help them grow healthy, mature and responsible attitudes about money.

1. Create a behavioral chart to encourage accountability and pride. Seeing their own progress each

2. Encourage thinking before buying. Spend now or save for later?

Once children turn seven or so, you can start to introduce the concept of delayed gratification. “Talk to them about the different choices that this presents and have them really think about their pu rch ase s,” says Darla Colson, CPA, M S T, a t G i l b e r t Associates, Inc. in Folsom. “Remind them that if you spend money on one thing, you might not have enough to buy something else later.” To ease them into this concept, try having two mason jars for their money: one for small, impulse purchases and another to save for something specific and more expensive that they’ve been wanting. This way they get to be responsible for reaching their savings goals by deciding how much and where their money should go.

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financial aid Small Lessons Yield Big Returns

by Michelle McDaid 3. Let them make mistakes. As kids get older, they start to want bigger and more expensive possessions so it’s good to let them make some bad decisions while they’re younger. “Let them buy the cheap, junky toy you think is a bad idea,” says Heather Fabbre, MFT and art therapist, at Folsom Kids Art Therapy. “Then, when it breaks, it’s a teachable moment.”

4. Don’t monetarily reward every deed. “There are some things children should do without a financial incentive,” says Fabbre. “I encourage parents to separate chores into two categories: regular responsibilities for the benefit of the family—like making the bed or picking up toys—and extra, above-and-beyond chores they can do to earn money. If we reward our children for everything, we run the risk of training them to only help out when they get paid.”

5. Teach them gratitude. Many parents encourage their children to give a small portion of their allowance to charity, and then use this as an opportunity to talk about how fortunate they are as a family. Amber, a local mom of two, recently began educating her 10-year-old, Sarah, about the value of the dollar and what should not be taken for granted.

“We show her the bills and explain the cost of treats like going to the movies.

We’ve even shared with her how much we earn. She’s slowly getting the sense of why we don’t vacation or eat out as much as we’d like.”

•

Michelle McDaid is mom to a too-smartfor-her-own-good five-year-old, and a local documentary photographer based in the Folsom area. Contact her at michelle@ mbymphotos.com.

Mason jar photo © mtsaride/fotolia.com. Girl with money photo © HighwayStarz/fotolia.com.

time they check off a chore gives kids a great feeling of achievement. Just make the rewards small. Take them to the Dollar Tree and let them make their own decisions about what to buy. The point is not to shower them with expensive toys but to encourage them to be accountable for their actions.

TOTAL VISION CARE

DR. SHAWN McDONALD OPTOM ETRIST 2802 MALLARD LN. PLACERVILLE w w w.d r m c d o n a l d .c o m EYEWEAR

(530)626-8440

Board Certified in Treatment and Management of Ocular Diseases. Member of Both American and California Optometric Association

cause&effect

L-R: Callie Neville, Tanya Moran, Karen Roshalt, Debbie Rice, Gina Phillipsen, Sharon Warner and Kaye Culver

soroptimist international of placerville Women Empowering Women

by Morgan Cásarez // Photos by Dante Fontana

J

udy Brooks joined Soroptimist International more than four decades ago and credits the organization with helping her develop essential organizational, interpersonal and leadership skills. As she reflects on her years of volunteer work, Brooks says she is particularly proud to have helped women and girls in need who may have otherwise fallen through the cracks. “I have achieved a strong sense of community and feel great satisfaction in providing public service, both in helping others, and just having fun supporting community events,” she shares. “[It] has also given me the gift of strong and long-lasting friendships with 28 styleedc.com - November 2014

my Soroptimist sisters.”

Founded in 1939, Soroptimist of Placerville held its first meeting at Placerville’s Historic Cary House Hotel (formerly the Raffles House) and is an extension of Soroptimist International, a non-profit organization dedicated to improving the lives of women and girls the world over.

With the support of more than 80,000 members in approximately 130 countries, its programs provide access to education and resources, including mentorship and health services. The group’s biggest project is the Women’s Opportunity Awards program, which distributes more than $1 million annually to women pursuing

higher education while supporting their families.

Locally, Soroptimist of Placerville’s most utilized service is the Helping Hands Fund, which helps women in need pay for unexpected expenses not covered by other local agencies and outreach programs. The group also actively supports the Center for Violence-Free Relationships, Courage House, and the Trade Foundation, which teaches victims of sex trafficking and abuse to cut and style hair.

According to Soroptimist of Placerville Treasurer Tanya Moran, CFRM, the organization has had a tremendous impact within the community throughout its 75-year history. In the past two decades alone, members have awarded more than 100 scholarships to local students, and for the past eight years, its Prom Boutique (stocked with donated dresses and accessories) has outfitted countless high school-age girls free of charge.

“I would love to see our organization grow in the coming years with a larger membership of young people,” Moran says. “I would like to pass the torch on to a younger generation and share the experience with them.” To that end, Soroptimist of Placerville began honoring the volunteer efforts of young women with the establishment of the Violet Richardson Award program in 2000. Named for the first president of the original Soroptimist Club, Violet Richardson Ward, it recognizes girls between the ages of 14 and 17 for their efforts to help others. In addition to tax-deductible donations, Soroptimist of Placerville’s annual Chocolate Affair (held each year in February) is the major source of funding for the award and all of the organization’s programs.

“Becoming involved at the club, district and regional levels has given me the opportunity to meet and work with many wonderful women,” shares current President Sharon Warner. “Joining Soroptimist of Placerville has given me perspective on the many positives in my life. It is a pleasure to be able to help others in need, and share in the camaraderie of this wonderful group of women.”

•

Visit siplacerville.org for more information.

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seniors

Y

our heart is pounding. Your breathing is rapid. You start to sweat and feel a bit euphoric.

Don’t be alarmed, it’s not a heart attack: It’s most likely love! Remember when that special someone would catch your eye and the rest of the world melted away?

Thankfully, those days can still happen—just listen to Frank Sinatra as he croons, “Love is lovelier the second time around.” And for some of the more than 76 million baby boomers, it might just be lovelier the third or fourth time. According to the Centers for Disease Control, 10,000 boomers are turning 65 every day. They

are healthier and living longer than any other generation. And that means they want to be happy, which for many men and women equates to having a boy/girl friend, lover or spouse.

There are plenty of places to find likeminded, single folks looking for anything from a lunch buddy or travel companion to a lifelong partner. Experts advise seniors can find friends (and more!) by doing the following.

• Attend parties with friends and family.

• Go where no man or woman has gone before. Yoga is not just for women; golf

cupid calls Finding Love Later

by LeeAnn Dickson

Five Pointers for Traversing the New Dating Trail: 1 / Be open-minded. Dating rules have changed. What worked decades ago, won’t work today. Look for a dating coach to get started or if you get stuck.

2 / Take it slow. Don’t share details about finances and such too quickly. It’s horrible to think about, but there are people out there looking to steal your heart and then embezzle your money.

At this age, it’s easier to recover from a breakup than an empty bank account.

3 / Keep your sense of humor.

This tip is essential in all aspects of life, but especially when dating again.

4 / Be honest. Even if you look 65 at 75, don’t be tempted to subtract a few years off your age. The dishonesty will be found out and might be a deal breaker.

5 / Trust your gut. If there’s no connection, admit it to yourself and the other person, and then move on.

Judie Leimer, president of the Sun City Lincoln Hills Singles Club advises about online dating. “This is a new age and Internet dating is OK; it’s how it’s done now.” This lively gal has had several fun dates with suitable suitors. Past president Sarah Lambrose really enjoys the Singles Club. “It is a lifeblood,” she says. “Our group is a gateway to open doors to a new life.” Both ladies agree that if you trust yourself and let yourself go, you can have a great relationship. “At this age, you don’t want to hide what you really want,” Lambrose says.

•

30 styleedc.com - November 2014

Photo © Ljupco Smokovski/fotolia.com.

not just for guys.

• Volunteer and find a partner that shares your passion.

• Join a singles club or other group to bring new experiences into your life.

• Go online.

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inhistory

this old house Coloma’s Historic Standing Structures

T

he town of Coloma, now a part of Marshall Gold Discovery State Historic Park, is best known as the site of James Marshall’s gold discovery.

Unlike other Gold Rush towns that disappeared, however, Coloma survived— in part due to the rich agricultural lands in the surrounding valley and the tenacious people who lived and worked there.

Although most of the people have moved on, many of the structures they built still exist within the park.

One of the oldest structures still standing is Bekeart’s Gun Shop on Highway 49, which was built in the 1850s

by Jules Francois (Frank) Bekeart. A gunsmith from New York, Bekeart arrived in Coloma in early 1849 with 400 revolvers he hoped to sell to the miners. The gun business was good in Coloma; within days of his arrival he rented a small log house, which served as his gun shop, and was often taking in over $100 a day in gold dust. After losing the house and his gun shop to fire, Bekeart built the current brick structure with iron doors.

32 styleedc.com - November 2014

Coloma Post Office

Luther Davis also arrived in Coloma in before being sold to the state park.

1849. As mining activities in the Coloma A post office was established in Valley tapered off, Davis and those who Coloma in 1849 with a postmark of stayed in the valley turned to other “Culloma, California Territory.” By 1851, occupations. In 1853, Davis opened the Coloma was receiving mail deliveries from Luther Davis Bakery and Confectionary Sacramento three times a week. Miners Store located on the present site of would pay up to $1 per letter to pick up the Papini House. Descendants of their mail. In 1871, John Price became Davis owned and occupied C o l o m a ’s p o s t m a s te r, a this property until it was position he held until his PEEK INTO sold to the state in the death in 1902. Cora COLOMA’S PAST… 1960s. The Papini Price, his daughter, For those wishing to take a step House was built in assumed his post back in time and explore these 1891 for Luther’s and became the dwellings, the park will open granddaughter, first postmistress a dozen historical buildings— Dorcus Hopper, in California. She not usually available for public viewing—on November 29-30. upon her marriage later married Fred Docents dressed in period attire to Joseph Papini, Thomas, and the will interpret the history of each an immigrant from couple lived in the structure, providing a glimpse I t a l y. Th e co u p l e home where Cora into Coloma’s colorful past. occupied the house had grown up. The with their four children building became known until 1903 when they moved as the Thomas House and is to a larger dwelling. The Papini now part of the state park; most House was a rental for many years and of the furnishings in the house today was later used by the Papini children belonged to the Thomas’.

•

Photo by Owen Byrne.

by Jerrie Beard

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homedesign

interior elements

by Kerrie L. Kelly, ASID

T

he wall treatment you choose can enhance your design choices in a way that no other single element can. Before you begin, think about the basics of the room—the quality of the light, the room’s proportions, any architectural features you want to emphasize or downplay, and the furniture and fabrics you plan to use. Color, texture and trim all play a role in how your wall treatment 34 styleedc.com - November 2014

works. Consider how you can use a range of surfaces and hues to enhance every room throughout your home.

is smoother, for wallpaper and many custom faux paint finishes, such as metallic, candlelit and suede. A smooth finish is best for kitchens and bathrooms.

1/SMOOTH Smooth wall finishes are the most labor intensive and expensive, but also beautiful.

There are two types of flat wall finishes: one for a standard paint treatment, which leaves a slight pebble finish; and one that

2/SKIP TROWEL Skip-trowel texture offers a more refined look under paint and is meant to add dimension to the finished look of the walls.

This treatment is the most forgiving of

All photos courtesy of Brian Kellogg Photography.

7 Head-Turning Wall Finishes

drywall imperfections. A variety of textures can be created with any number of things: paint rollers, trowels with different notches, whisk brooms, ropes and sea sponges.

Traditional three-coat plaster jobs consist of a scratch coat, a brown coat and a finish coat. The finish can be smooth or textured. Plasters may also be tinted before they’re applied.

3/ORANGE PEEL

5/VENETIAN PLASTER

Orange peel is the term generally used to describe a “generic” texture that’s good for hiding simple defects and is a good choice for any paint job. Splatter drag is a rougher, less-detailed variation of orange peel, with many peaks and valleys that help add contrast to the paint finish.

Three or four razor-thin layers of plaster form a beautifully polished finish with an impressive richness and deepness that’s often described as “burnished.”

7/WALLPAPER

6/PAINT

Wallpaper is wonderfully versatile and extremely popular. It comes in a wide assortment of patterns, from stripes and florals to abstracts and geometrics. It’s a classic choice for a traditional room, but new designs can also work well in a contemporary space. The many textures include grass papers, textured vinyls, flocked finishes and embossed designs.

Traditional flat finishes add style to a room in a relatively easy manner. We love how flat finishes absorb light, which accentuates the beauty and drama of deep, rich color. But an expanse of solid color may not be what you’re looking for. Decorative effects with subtle color variations can add depth and life to a room. The techniques for decorative painting are numerous and varied. Color washing uses layers of paint to achieve a rich patina. Sponging,

Kerrie L. Kelly is an award-winning interior designer, author and multimedia consultant. She has authored two books: ‘Home Décor: A Sunset Design Guide,’ published by Oxmoor House, and the newly released ‘My Interior Design Kit,’ with Pearson Professional and Career Education. To contact her, visit kerriekelly.com or call 916-919-3023.

4/TRADITIONAL PLASTER On existing plaster walls, a fresh coat of plaster has always been the way to smooth out a bumpy or damaged finish.

ragging and combing use household objects to apply or manipulate wet paints; while dragging and stippling utilize dry brushes to achieve the effect. By stenciling and stamping, you can add graphic patterns to the wall.

•

November 2014 - styleedc.com 35

HOLIDA Y r s FEASTING O

20+ RECIPES FROM LOCAL CHEFS O

Compiled by Megan Wiskus

To shake up this year’s Thanksgiving feast, Style asked local chefs for their favorite holiday recipes and tips. As the dishes and advice sprinkled in—each unique to the cook's culture, or style of cooking—we couldn’t help but salivate. From sides and mains to desserts and cocktails, there’s a recipe below that’s bound to blow your guests away.

‹ APPETIZERS

Caramelized Brussels Sprouts with Bacon and Pistachios Recipe submitted by Heather Zamarripa, executive chef at 36 Handles Pub and Eatery, 1010 White Rock Road, Suite 100, El Dorado Hills, 916-941-3606, 36handles.com »» »» »» »» »» »» »» »»

1 lb. Brussels sprouts, trimmed and washed 1/4 lb. bacon, diced 2 tbsp. butter 2 shallots, minced 1 tbsp. garlic, minced 1/4 cup roasted pistachios, shelled 1/8 cup balsamic vinegar Salt and pepper, to taste

CHEF'S

TIP

“My tip for a successful Thanksgiving meal is to have variety. In my family we do three different kinds of potato preparations: traditional mashed with gravy, sweet potato pie and shredded powder horn potatoes. We also usually have ham and turkey, as well as different varieties of vegetables and bread. Everyone in the family leaves happy since they get to have their favorite dish!”

—Heather Zamarripa, executive chef at 36 Handles Pub and Eatery

36 styleeedc.com - November 2014

Recipe food photo by Dante Fontana.

Blanch Brussels sprouts in salted boiling water for approximately 7-8 minutes, or until almost tender. Strain immediately and shock in ice water to stop cooking. In large sauté pan, cook bacon until it begins to crisp. Add butter, shallots and garlic. Add Brussels sprouts and sauté for 1-2 minutes, until they begin to caramelize.

Finish by adding pistachios and balsamic vinegar. Season well with salt and pepper.

Pao de Queijo Recipe submitted by Joao Peres, master gaucho chef at Flame & Fire, 963 Pleasant Grove Boulevard, Roseville, 916-790-5750, flameandfire.com

ROASTed Chipotle Yams Recipe submitted by Angelique Miller, executive chef, general manager and co-owner at Baagan, 910 Pleasant Grove Boulevard, Suite 160, Roseville, 916771-2117, baagan.com

Roasted Chipotle Yams photo by Dante Fontana. Pao De Queijo photo © paul_brighton/fotolia.com.

»» »» »» »»

10 cups yams, peeled and cut in 1-inch by 1-inch chunks 2 tbsp. grapeseed oil (or other light-tasting oil) 1/2 tsp. sea salt 1/2 tsp. black pepper, freshly ground

Mix ingredients in a large bowl until well coated.

Spread onto a large baking sheet so it’s in one layer (not chunks on top of each other). Bake at 425-degrees Fahrenheit for 10 minutes. Stir to flip the yams. Broil at 550-degrees Fahrenheit for an additional 5 minutes. »» »» »» »»

3 tbsp. pumpkin seeds, raw 3 tbsp. scallions, sliced into thin rings 3 tbsp. cilantro, chopped 1 batch chipotle cranberry glaze (see recipe below)

When ready to serve, put yams into a large bowl and add the remaining ingredients. Fold carefully to avoid breaking the yam pieces and coat well.

CHEF'S

“My personal tip for a successful TIP Thanksgiving is to make sure everyone invited is encouraged to bring a favorite dish. That way everyone can be sure there’s something [to eat] that’s comforting and familiar to them, as well as accommodating any dietary restrictions they may have in a subtle, discreet way. As the host, make lots of different and delicious veggie dishes. Any time I've brought veggie dishes to holiday potlucks, they always get gobbled up faster than anything else on the table.”

—Angelique Miller, executive chef, general manager and co-owner at Baagan

Chipotle Cranberry Glaze »» 3 cups (12 oz.) fresh or frozen cranberries »» 1 cup water »» 1 cup pure maple syrup »» 1/2 cup chipotle peppers, diced »» 1 tbsp. grapeseed oil (or other lighttasting oil) »» 1 tsp. sea salt »» 1 tsp. fresh black pepper, ground

»» »» »» »» »»

1 cup whole milk 1/4 cup butter 1/4 cup vegetable oil 1 tsp. salt 3 cups of sweet cassava flour (manioc flour) »» 2 eggs »» 1 cup Parmesan cheese, freshly shredded »» 1 cup cheese of your choice (jack, Cheddar, Asiago), freshly grated Preheat the oven to 350-degrees Fahrenheit.

Over medium heat, bring the milk and butter to a low boil in a 2-quart (or larger) saucepan.

With a wooden spoon, stir in the oil and the salt. Remove from heat immediately. Slowly fold in the cassava flour. Transfer the dough to a mixing bowl. Mix for several minutes at a low to medium speed. Beat the eggs in a small, separate bowl. Add half of the beaten eggs to the dough, slowly. Once the first half of the eggs are thoroughly mixed in, add the remainder of the eggs. Continuing with the mixer on a medium speed, fold in the cheese. Using an ice cream scooper, scoop the dough into greased mini-muffin tins.

Bake for 25 minutes.

CHEF'S

“Pao de queijo is a traditional Brazilian TIP cheese bread that’s naturally glutenfree and fantastically delicious!”

—Joao Peres, master gaucho chef at Flame & Fire

Boil on high heat until cranberries are tender.

Reduce heat to medium low and cook until a syrup consistency, about 10 minutes. Stir frequently to prevent burning.

November 2014 - styleeedc.com 37

Y r HOLIDA FEASTING s Brony Kadu (Sautéed Pumpkin Topped with Seasoned Yogurt) Recipe submitted by Najla Amiri, chef and co-owner at B amiyan Afghan Restaurant, 1121 White Rock Road, El Dorado Hills, 916-941-8787; 7622 Greenback Lane, Citrus Heights, 916725-6009, afghancuisine.com

In a large pot, place the pumpkin with the rest of the ingredients. Cover the pot and simmer at medium heat for 20 minutes or until the pumpkin is tender.

Stir occasionally. To serve, place the pumpkin on a flat serving dish. Top it with the yogurt (see recipe below), and garnish with fresh mint leaves.

Yogurt Topping: In a bowl, mix yogurt with salt and fresh chopped garlic.

CHEF'S

TIP

“Brony kado is a great vegetable dish and goes well with any entrée, especially Thanksgiving dinner."

—Mousa Amiri, Chef and Co-owner at Bamiyan Afghan Restaurant

The Bronx Sausage Stuffing Recipe submitted by Dominick Bellizzi, chef and owner at Dominick’s Italian Market and Deli, 8621 Auburn-Folsom Road, Granite Bay, 916-786-3355; and Dominick’s NY Pizza and Deli, 187 Blue Ravine Road, Suite 160, Folsom, 916-3510900, dominicksmarketdeli.com »» »» »» »» »» »» »» »» »» »» »» »» »» »»

In butter and olive oil, slowly fry onions, garlic, garlic, celery and mushrooms; coarsely chop broiled sausage. Mix everything together with breadcrumbs, cheese, chicken stock, parsley, salt and pepper. Place in baking dish, and then beat about 5 eggs. Pour over and bake at 450-degrees Fahrenheit for 30 minutes, covered. Top with additional cheese and bake, uncovered 20 minutes (or until cheese is melted and bubbly). Buon Appetito!

Butter CHEF'S Olive oil White onions, chopped “In our Italian family, as in most, quantities of each Garlic, chopped ingredient were done ‘by eye Celery, chopped base,’ depending on the amount Cremini mushrooms, chopped Italian sausage of people you’re feeding. Enjoy Plain breadcrumbs my aunt’s recipe!"

Pecorino Romano cheese —Dominick Bellizzi, chef Shredded mozzarella and owner at Dominick’s Chicken stock Italian Market and Deli 5 eggs and Dominick’s NY Pizza Parsley, chopped and Deli Salt and pepper

TIP

Cranberry Cabernet Sauce Recipe submitted by Beth Sogaard, owner and chef at Beth Sogaard Catering and Amador Vintage Market, 9393 Main Street, Plymouth, 866-441-2384, chefbethcatering.com, amadorvintagemarket.com »» »» »» »»

12 oz. fresh cranberries, or 4 cups 1-1/4 cups sugar 1 tbsp. orange zest 1 cup Cabernet Sauvignon, or other dry red wine

Combine all ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. The berries will pop, and then the sauce will thicken up and the skins grow tender. Cool and serve chilled. Yields 2 cups; serves 12.

38 styleeedc.com - November 2014

CHEF'S

“This dish is so easy, you have no excuse to buy canned cranberry sauce. Make it up to one week in advance. Vary the wine or use cranberry juice instead.”

—Beth Sogaard, owner and chef at Beth Sogaard Catering and Amador Vintage Market

TIP

The Bronx Sausage Stuffing photo by Dante Fontana.

»» 3 pounds fresh pumpkin, peeled and cut into 1/2-inch pieces »» 1 large Spanish onion, cut in half and sliced thin the long way »» 1/2 cup olive oil »» 1/4 tsp. black pepper »» 1/4 tsp. cayenne pepper »» 1 tbsp. coriander powder »» 1 tsp. salt »» 3/4 cup water »» 8 oz. natural yogurt »» 1 tsp. fresh garlic, chopped »» Fresh mint leaves for garnish

‹ MAINS

Citrus Turkey Brine Recipe submitted by Justin Kaufman, executive chef at Back Wine Bar & Bistro, 25075 Blue Ravine Road, Suite 150, Folsom, 916-986-9100, backwinebar.com »» »» »» »» »» »» »» »» »» »» »»

128 fl. oz. warm water 4 oz. salt 3 oz. sugar 3 oz. ginger, roughly chopped 2 oz. garlic, roughly chopped 6-8 bay leaves 1 tbsp. black peppercorn 3 lemons, cut into wedges 3 limes, cut into wedges 3 oranges, cut into wedges 10-12 lb. turkey

Combine all ingredients in a pot and bring to a boil. Stir pot until sugar and salt are dissolved; then turn off flame and let solution cool. Make sure the turkey is fully thawed out and the innards are removed. Fully submerge

“The best way to peel ginger is to use CHEF'S a spoon and scrape it toward yourself; TIP it’s much quicker than a peeler!”

—Justin Kaufman, executive chef at Back Wine Bar & Bistro

turkey in brining solution; cover and let sit for at least 16 hours, but no more than 36 hours. Day of: Remove turkey from brine and pat dry. Place in roasting pan with wire rack. Set oven to 325-degrees Fahrenheit and roast until the meat of the inner thigh registers at 165-degrees Fahrenheit. Yields one gallon.

Pumpkin Curry

Pumpkin Curry and Lobster and Toasted Corn Chowder photos by Dante Fontana.

Recipe submitted by Alex and Jarunee Fleming, owners of Thai Paradise, 2770 East Bidwell Street, Suite 100, Folsom, 916-984-8988, thaiparadisefolsom.com »» 2 tbsp. rice bran oil (one of the secrets) »» 2 tsp. red curry paste »» 1/2 cup chicken breast, cut (or protein of choice) »» 1 cup coconut milk »» 1/2 cup diced kabocha pumpkin (squash) »» 1 tsp. sugar »» 1 tsp. palm sugar (another secret) »» 2 kaffir lime leaves (can be dried) »» 1 pinch of salt »» 1 handful of fresh sweet basil Place oil in a pan on medium heat and mix in curry paste. When it boils, add chicken and stir in coconut milk—a small amount at a time. Bring it to a boil, stirring and cooking until the chicken (or other protein) is soft. Next stir in the kabocha pumpkin, sugar, lime leaves, salt and basil. Serve over white or brown rice and enjoy!

CHEF'S

“Cooking Thai food is choreography—more of a dance than traditional cooking. It is dependent on when and how much of the ingredients and spices are added, how long it is cooked and under what heat.”

—Jarunee Fleming, executive chef at Thai Paradise

TIP

Lobster and Toasted Corn Chowder Recipe submitted by Matthew Luther, chef at Henry’s Steakhouse (inside Red Hawk Casino), 1 Red Hawk Parkway, Placerville, 530-677-7000, redhawkcasino.com/dining/henrys »» »» »» »» »» »» »» »» »» »» »» »»

1 medium onion, diced 2 celery stalks, cleaned and diced 1 tsp. garlic, minced 2 tbsp. butter 3 tbsp. all-purpose flour 1/2 cup white wine 3 cups vegetable stock 2 bay leaves 1 cup heavy cream 1 lb. Yukon Gold potatoes, diced 1 tsp. fresh thyme leaves 2 ears sweet white corn, toasted over coals »» 12 oz. raw lobster meat, diced »» Salt and pepper, to taste »» 1 bunch chives, chopped Sauté onions, celery and garlic until tender with butter in a large pot. Add flour and cook for a few minutes, stirring regularly. Add wine, stock, bay leaves, cream, potatoes and thyme.

Bring to a simmer, stirring regularly, and then reduce heat. Cook for another 20 minutes or until potatoes are tender and mixture begins to thicken. Shave corn off the cob add along with lobster. Cook until lobster is just firm. Add salt and pepper to taste; garnish with chives.

CHEF'S

“Simmer the wine for a couple m i n u te s b e fo re adding any other liquids (to remove some of the alcohol taste).

Anything that uses flour to thicken needs to cook for about 30 minutes, slowly, to remove the raw flour taste; be careful not to burn the bottom by stirring often. “ —Matthew Luther, chef at Henry’s Steakhouse

TIP

November 2014 - styleeedc.com 39

Y r HOLIDA FEASTING s

Grilled Salmon, Oven-Roasted Sweet Potatoes and Yams with Caramelized Onions and WholeGrain Mustard-Bacon Cream Sauce Recipe submitted by Erick Johnson, co-owner and general manager at The Chef’s Table, 6843 Lonetree Boulevard, Suite 103, Rocklin, 916-77 1-5656, thechefstablerocklin.com »» 8, 4 oz. pieces high-quality salmon (have the fishmonger cut it for you) »» 3 sweet potatoes »» 3 yams »» 1 white onion »» 1 pint heavy cream »» 4 oz. local honey »» Small jar of whole-grain mustard »» 4 slices applewood smoked bacon, diced »» Kosher salt »» Fresh ground pepper »» Rosemary sprigs for garnish »» Lemon slices for garnish Potatoes: Preheat oven to 350-degrees Fahrenheit.

Wrap sweet potatoes and yams individually in aluminum foil and bake for 45 minutes or until fork tender. While potatoes are in the oven, julienne the white onion, and in a hot pan with 2 tbsp. of oil, caramelize the onion until golden brown and cooked all the way through. When potatoes are finished, peel and cube them and toss with half the whole-grain mustard, and all of the caramelized onion. Allow to cool overnight. *Can make potatoes the night before.

Salmon: Prepare the salmon your favorite way. I like to use a gas grill (unless it's nice out, then fire up the Weber!). It's best to use some

CHEF'S

“This dish is meant to offer something TIP other than turkey, ham or roast beef at your holiday gathering, while allowing for ample potatoes to be used as an additional side! What I love about it is being able to do the potatoes the day before.

Remember: Buy local ingredients!”

—Erick Johnson, co-owner and general manager at The Chef’s Table sort of non-stick spray so that your fish doesn’t stick to the grill. Salt and pepper the salmon on both sides; spray the grill in short bursts, as to not cause a flame up, and spray the fish; grill the salmon on both sides for 3 minutes depending on thickness.

Sauce: Reheat the potato mixture on medium heat in a large non-stick pan. In a saucepan, render the diced bacon until cooked; add the cream and other half of the whole-grain mustard, honey, salt and pepper (to taste); whisk together and bring to a simmer. Let it reduce by half or until thickened (do not scald the cream).

To Serve: On a serving tray, pour half of the thickened cream down first—saving some to pour over the top of the potatoes. Arrange the potatoes in the center of the tray, and the grilled pieces of salmon around the outside.

Garnish with whole rosemary sprigs and lemon slices. Serves 8+.

CHEF'S

“If noodles are the heart of ramen, the broth is the soul. The standard Japanese ramen broths TIP include shoyu (soy sauce), shio (salt), tonkotsu (pork) and miso. Different regions of Japan specialize in certain broths.”

—Taro Arai, executive chef and owner at Mikuni

40 styleeedc.com - November 2014

Japanese Ramen* Recipe courtesy of Komichi Arai, mother of Taro Arai, executive chef at Mikuni, 1565 Eureka Road, Suite 1A, Roseville, 916-797-2112; 1017 Galleria Boulevard, Roseville, 916-780-2119, mikunisuhsi.com Shio Ramen Broth: »» 1/2 can chicken broth (24.5 oz.) »» 3 cups dashi »» 1 tsp. salt »» Japanese white pepper, to taste »» 1/2 tbsp. roasted sesame seeds »» Freshly ground garlic (optional) Shoyu Ramen Broth: »» 1 can chicken broth (49 oz.) »» 1/4 cup hon tsuyu (Japanese soup base) »» 1/4 cup hon mirin (Japanese cooking wine) »» 1/4 cup shoyu (soy sauce) »» 1 tbsp. fresh garlic, ground or pressed »» 1 tbsp. sesame oil Toppings: Imagination is the only limit on ramen toppings. The versatility of ramen and its endless combination of toppings make this a particularly special soup. Here are some topping ideas to get you started: »» Egg (either hard or soft cooked) »» Green onion »» Kamaboko (fish cake) »» Cabbage »» Bean sprouts and sweet corn (sauté both in butter with salt and pepper, and add to shio ramen broth) »» Chashu pork (Oto’s Market on Freeport in Sacramento and other specialty Asian grocers have grab-n-go versions of this barbecue pork) »» Boiled spinach »» Ninniku miso-zuke (Japanese pickled garlic) »» Bamboo shoots »» Ham »» Beni shoga (pickled ginger) »» Toasted sesame seeds »» Shredded chicken »» Nori (dried seaweed) Noodles: In a pot of boiling water, cook noodles for about 3 minutes (5 minutes if frozen). The key is to loosen the noodles before you drop them in the boiling water and stir well.

When done, drain the water thoroughly. In a bowl, add noodles to shoyu or shio broths, and add toppings of choice. Serves 2. * NOTE: These two broths can easily be made at home; ingredients can be found locally at Asian grocers.

Stuffed Pork Loin with Togarashi Spiced Asian Pear and Walnuts Recipe submitted by Brian Griffin, executive chef at Fat’s Asia Bistro (Roseville location), 1500 Eureka Road, Roseville, 916-787-3287; 2585 Iron Point Road, Folsom, 916-983-1133, fatsrestaurants.com »» 4 pounds pork loin, whole, unrolled and pounded »» 1/4 cup vegetable oil »» 1-1/2 pounds yellow onion, diced »» 1/2 cup garlic, chopped »» 1/2 cup shallots, chopped »» 1/2 bunch thyme, reserve leaves »» 2-1/2 pounds Asian pears, cored and diced into 3/8-inch cubes »» Juice of 1/2 fresh lemon »» 1/2 pound walnuts »» 1 cup unfiltered sake »» 4 cups chicken stock »» 1-1/2 loaves day-old baguette, diced into 3/4-inch cubes »» 1/2 tablespoon Togarashi* »» 1/2 tbsp. sugar »» Sea salt and pepper, to taste

Salmon photo © Witold Krasowski/fotolia.com. Cocktail photo by Dante Fontana.

Put plastic wrap on the table and put unrolled pork loin on it. Cover with plastic wrap and pound to a thickness of 1/2 inch. Reroll and place in refrigerator until stuffing is complete.

Cut lemon into halves and squeeze into a bowl of water. Place diced pears in lemon water to prevent browning. Place diced bread into warm oven to dry, forming croutons.

To make the stuffing: Heat oil in large stockpot over medium heat. Add onion and cook for 5-7 minutes; add garlic, shallots and thyme and continue to cook for 2 minutes.

Add walnuts and cook for 1 minute.

Add diced Asian pears and stir. Deglaze with sake and cook until most of the sake has evaporated. Add chicken stock and bring to a boil. Add bread to form stuffing; season with Togarashi and sugar. Turn off heat and allow stuffing to cool. Preheat oven to 350-degrees Fahrenheit.

To assemble: Spread the stuffing on the unrolled pork loin. Roll to form pinwheel look. Using butcher’s twine, tie on end of the loin then tie the center and on to the other end, placing one or two ties in between the first ties so there is a tie every two inches. Season the pork loin all over with sea salt and pepper.

Place on a wire rack on a baking pan and put in preheated oven. Cook to internal temperature of 145 degrees Fahrenheit. Remove and let rest for 5 minutes. Pork loin temperature will continue to rise while resting. Once rested, cut all ties and slice for serving.

Serves 8. *Togarashi is an Asian seasoning consisting of chili peppers, orange peel, black and white sesame seeds, seaweed, Japanese pepper and ginger.

CHEF'S

“When roasting your turkey, stuff some seasoned butter between the skin and breast meat—this will help keep the turkey moist and juicy; if your stuffing has been dry in the past, try making it separately; when preparing cranberry sauce, use fresh cranberries with sugar and water, and after berries are cooked add some orange segments and lime zest for an added kick.”

—Brian Griffin, executive chef at Fat’s Asia Bistro (Roseville location)

TIP

Salmon Almendrado (Almond Salmon) Recipe submitted by Mauricio de Paz, chef at Mexquite Mexican Cuisine and Tequila Lounge, 25095 Blue Ravine Road, Folsom. 916-984-8607, mexquite.com »» »» »» »» »»

8 oz. salmon 1 oz. cream, whipped 5 oz. almonds, ground 1 oz. flour 1 oz. butter

Mix the flour and the ground almonds; bathe salmon with the whipped cream, and then bread the salmon with the flour-almond mixture. Turn the oven

to 375-degrees Fahrenheit. Once preheated, put the salmon on a pan and bake in the oven for 5-10 minutes.

Cover it with chipotle sauce or ranch. Can be served with mashed potatoes.

Serves 1.

‹ COCKTAILS

Mama Veale's Hot Buttered Rum Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-351-9100, sutterstreetsteakhouse.com »» »» »» »» »» »» »»

1 lb. powdered sugar 1 lb. brown sugar 1 lb. very soft butter (unsalted) 2 tsp. cinnamon 2 tsp. nutmeg 1 quart French vanilla ice cream Rum

Mix powdered sugar through nutmeg until completely incorporated and smooth. Add and mix 1 quart ice cream, and return to freezer.

When firm and ready to serve, scoop out desired amount into coffee mug and add hot water. Mix in 1.5 oz. of preferred rum (gold, dark, etc.—usually not white—but whatever works for you). Mix until smooth and enjoy. If the temperature of the room is "extra cold," you would be well within your right to use a 151 float.

Apple Bourbon Fizz Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-3519100, sutterstreetsteakhouse.com »» 2 oz. Makers Mark »» 1 oz. Apple Hill apple cider (apple juice works as well) »» 1oz. Monin Apple Syrup »» 3/4 oz. fresh lime juice »» Splash of ginger ale »» Apple, sliced thin Shake first four ingredients with ice; strain into highball glass with fresh ice and two apple slices; top with a splash of ginger ale.

November 2014 - styleeedc.com 41

Y r HOLIDA FEASTING s

Pomegranate Pumpkin Cheesecake Recipe submitted by Ben and Francisco, chefs at Café Zorro, 5911 King Road, Loomis, 916-660-1612, cafezorro.com

Pumpkin Patch Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-3519100, sutterstreetsteakhouse.com

Crust: »» 1 cup graham cracker crumbs »» 1 tbsp. sugar »» 1/4 cup butter, melted

»» 2 oz. Irish cream liqueur (i.e. Coole Swan) »» 1.5 oz. Stolichnaya Vanil vodka »» 1 oz. Monin Pumpkin Spice Syrup

Filling: »» 2-1/2 pounds cream cheese, softened »» 1 cup brown sugar »» 1/2 cup sugar »» 4 eggs »» 3 egg yolks »» 1 can (29 oz.) pumpkin »» 1 tsp. ground cinnamon »» 1 tsp. ground ginger »» 1 tsp. ground nutmeg »» 1 tsp. all spice »» 1/4 tsp. salt »» 3/4 cup pomegranate syrup

Shake with ice; strain and pour into martini glass. Garnish with freshly grated nutmeg.

CHEF'S

“If you’re the one hosting Thanksgiving, offer your guests a drink immediately upon arrival—they are much less likely to complain or notice anything gone awry if they're feeling warm and fuzzy. While you’re at it, have one yourself; after all, you've been working hard for weeks!”

—Rich Veale, chef de cuisine at Sutter Street Steakhouse

TIP

DESSERTS

Lemon Bars

Recipe submitted by Michelle Schanel, executive chef at Snooty Frog, 3300 Coach Lane, Cameron Park, 530-6779025, snootyfrog.com

edge on all sides. Chill. Combine all the ingredients for the filling and pour into chilled crust; bake for 55 minutes. Always use the toothpick test to make sure it is cooked though. Makes 20 squares or 40 triangles.

Crust: »» 1/2 lb. unsalted butter, at room temperature »» 1/2 cup granulated sugar »» 2 cups flour »» 1/8 tsp. kosher salt Filling: »» 6 extra-large eggs »» 3 cups sugar »» 3 tbsp. grated lemon zest (6-7 lemons) »» 1 cup flour »» Confectioner's sugar for dusting Preheat oven to 350-degrees Fahrenheit.

For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.

Combine the flour and salt; with the mixer on low add to the butter until mixed. Dump the dough onto a wellfloured board and gather into a ball.

Flatten the dough with floured hands and press it into a 9-by-13-by-2-inch baking sheet, building up a 1/2-inch 42 styleeedc.com - November 2014

CHEF'S

TIP

“For the best turkey every time, buy a Norbest bird and follow the label’s cooking details but soak in ginger ale overnight. Never stuff turkey the day before; [in fact], I always make it on the side.”

—Michelle Schanel, executive chef at Snooty Frog

In a small bowl, combine the graham cracker crumbs and sugar; stir in butter.

Press into the bottom of 2, 8-inch spring form pans; chill. For filling, in a large bowl, beat cream cheese and sugar until smooth.

Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. Pour into crusts. Drizzle half of the pomegranate syrup into each. Place pans on a baking sheet. Place a water bath on lower rack; cheesecakes on top rack. Bake at 325-degrees Fahrenheit for 1.5 hours.

Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Once cooked, spread filling over top; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pans to loosen; cool 1 hour longer.

Refrigerate overnight. Remove sides of pans. Garnish each with slivered almonds.

Refrigerate leftovers. Serves 12-16.

CHEF'S

“When baking custard-type pies and TIP cheesecakes, use a water bath to ensure even cookery. You will end up with smooth-surfaced products with less cracking. To produce the impeccable cheesecake, place the spring form pan on the top rack and water bath on the lower rack. It adds gentleness to the baking process and greatly reduces the chance the cheesecake will crack, curdle or turn dark.”

—Ben and Francisco

Cocktail photo by Dante Fontana.

‹

Topping: »» 2 cups (16 oz.) sour cream »» 2 tbsp. sugar »» 1 tsp. vanilla extract »» 2 cups slivered almond halves

Cuccidatti Recipe submitted by Eric Edstrom, executive chef at The Purple Place Bar and Grill, 363 Green Valley Road, El Dorado Hills, 916-933-2313, thepurp.com Pastry: »» 6 cups flour »» 6 tsp. baking powder »» Salt, pinch »» 1-1/2 cups sugar »» 6 tbsp. Crisco »» 4 eggs (reserve 2 whites) »» 1 tbsp. milk »» 1 tbsp. vanilla »» Sherry

Pear Huckleberry Crisp Recipe submitted by Anthony Endy, director of culinary operations and corporate chef at Paul Martin’s American Grill, 1455 Eureka Road, Roseville, 916-783-3600, paulmartinsamericangrill.com »» 8 cups Red Comice pears, diced »» 1 cup pear Brandy (Paul Martin’s uses pear Brandy from Clear Creek Distillery) »» 2 cups sugar »» 1 tbsp. cinnamon

Topping: »» 1-1/4 pound butter »» 2 cups walnuts, chopped »» 1 quart all-purpose flour »» 2 cups granulated sugar »» 2 cups brown sugar »» 2 tbsp. cinnamon »» 1 tbsp. ground nutmeg »» 2 teaspoons salt »» 2.5 cups oatmeal Cut butter into medium-sized cubes.

Place walnuts in a food processor, and pulse until walnuts are approximately 1/4-inch pieces. Using a spatula, gently combine all ingredients in mixer. Mix on low speed until crumbly (granola texture).

Do not overmix! Set aside as you make the filling.

Filling: »» 2 cups huckleberries

Wash and strain the huckleberries to remove as many stems as possible. Peel and dice the pears into 1/2-inch cubes.

Combine all the ingredients and let sit for 5-10 minutes before building the crisps. Fill dishes with 1-1/4 cups of the filling and top with 1/2 cup of topping.

Place on a lined sheet pan and bake in a 400-degree Fahrenheit (conventional) oven (use an au gratin dish, which can be found at any cookware retailer) until the topping is nicely browned, approximately 20-25 minutes. (For convection ovens, set at 350-degrees Fahrenheit for 20-25 minutes.) Serves 4.

Filling: »» 1 package dried figs »» 1 jar mincemeat »» 1/2 pound dates »» 1/2 cup honey »» 1/2 pound raisins »» 1/2 bottle dark Karo syrup »» 1 cup walnuts »» 1/3 cup Sherry or Brandy »» 1 pound glazed (or candied) fruit »» 1 tbsp. cinnamon

Put all ingredients through food chopper. If filling is too dry, add more Sherry. If too wet, add more fruit. Roll out pastry on a floured board to a 1/4inch thickness. Cut in 3-inch strips. Fill center of strips with fruit filling. Join edges of pastry and roll gently to seal edges. Keep sealed edge face down.

Cut in 3-inch lengths and cut small slits in the sides. Place on greased cookie sheet and bake at 350-degrees Fahrenheit until light brown, 10-15 minutes.

'S EF

“I come from a large extended Sicilian family CH TIP (even though you wouldn’t know that from my name), and as kids this was something we always looked forward to and had at every holiday. If you only make the pastry and roll it out one-inch thick, cut it to the desired size and let it rest before baking, it makes great scones. I used to make them at the café my wife and I owned on the coast in Pacifica, and we always got rave reviews. Add whatever type of fruit or nuts you want.”

—Eric Edstrom, executive chef at The Purple Place Bar and Grill

For favorite holiday recipes from Style staffers and readers, visit styemg.com.

Sift flour, baking powder and salt together. Mix in sugar and cut in Crisco with a pastry cutter or fork. Make a well in the center and add the eggs, milk and vanilla. Mix gently and add enough Sherry to blend to a pliable but firm consistency. Let rest for 30 minutes.

Icing: »» 2 egg whites »» 1 package powdered sugar »» 1 tbsp. hot water (more if icing is too thick) Beat egg whites until foamy, but not thick. Add sugar and water and blend until smooth. Add food coloring if desired or chocolate to sugar before blending. Use a pastry brush to spread on either hot or cold cookies. Decorate tops with candy sprinkles or chopped nuts, if desired, while icing is still wet. • November 2014 - styleeedc.com 43

Presenting Style Magazine’s Top Chefs special advertising section. Some of our area’s creators of culinary have chosen to highlight their practice within the pages of the area’s most read community magazine.

Each month Style plans on choosing a different industry to give these businesses a unique opportunity to stand out and highlight their products and services. And when you visit these businesses, make sure you tell them you saw their profile in Style!

Michelle Schanel

Francie Cruz

Snooty Frog Burke Junction | 3300 Coach Ln. Cameron Park | 530-677-9025 www.snootyfrog.com

Bocca Catering 916-834-3554 www.BoccaCatering.com

Pleasing our customers is the most important part of our business. Our guests come to enjoy our great food and local wines. From festive birthday celebrations, to drinks with new acquaintances and anniversaries, we are in the business of offering not only a tangible product, but a theater in which lives interact and dreams begin. In short, we are creating not only meals, but memories.

Jarunee Fleming Thai Paradise 2770 E. Bidwell St., Ste. 100 | Folsom 916-984-8988 www.thaiparadisefolsom.com Jarunee studied food preparation and cooking as an apprentice to her uncle, who was the Executive Chef at the 5-star Oriental Hotel in Bangkok, Thailand. She has been a chef for 15 years and loves making people happy with her food. “I love to cook and see people enjoying my food,” Jarunee says. Her favorite dishes to prepare are Thai Curries. The most challenging part of her job as a chef is managing the restaurant.

Judging by how busy Thai Paradise is, especially on Fridays and Saturdays, Jarunee and her husband, Alex are handling the challenge well. When Jarunee is not cooking, you can find her enjoying growing her own flowers.

44 styleedc.com - November 2014

Bocca Catering is a full-service catering company committed to providing exceptional service, beautiful presentations, and fresh innovative cuisine. After years of experience as a personal chef Francie Cruz decided to take on the world of catering. Francie believes that menus should be perfectly suited to the occasion and designed to make an emotional connection with the guests. Francie’s passion is to create and present all types of ethnic foods ranging from Asian infused to Mediterranean.

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Tom Daly Heyday Café 325 Main Street | Placerville 530-626-9700 | www.heydaycafe.com Celebrating eight years, Heyday Café takes pride in its long-standing reputation for providing creative menu offerings, friendly service and an extensive wine list. Heyday’s ambiance is created by the unique but comfortable atmosphere of a 150-year-old Gold Rush era building.

Head Chef Tom Daly leads his talented crew in the creation of the fresh menu which always includes artisanal salads and soups, grilled panini sandwiches, gourmet pizzas, eclectic dinner entrées, appetizers, and housemade desserts. As a chef trained in classic world cuisine, Tom inspires his culinary team to honor the methods of traditional cooking which embrace skillful simplicity in preparation and the absolute finest ingredients. The results are beautifully presented and delicious meals in the classic culinary tradition.

Heyday Café serves their lunch menu from 11:00 a.m. straight through to dinner which begins at 5:00 pm.

Come in and enjoy lunch or a late afternoon meal with a draft beer or one of the forty wines available by the glass. Visit Heyday for dinner and let Chef Tom prepare a top-tier coursed meal for you and your guests. An extensive selection of old and new world wines, choice local wines and sparkling wines is presented with food pairing suggestions by the knowledgeable staff. Try this special restaurant for a superb dining experience in the Gold Country.

Ryan Montgomery The Independent 629 Main Street | Placerville 530-344-7645 www.independentplacerville.com The Independent Restaurant and Bar offers a refreshing place for gatherings of family and friends in the Emerald Street Building on upper Main Street in Placerville. Come and enjoy the modern rustic setting which includes cozy indoor dining and a convivial bar. In addition, outdoor dining is available on the private garden patio.

Our temperate foothill climate presents plenty of opportunities for dining and drinks under the stars and fireside in the patio’s unique outdoor setting.

Now in their fourth year, the Independent remains focused on its American fusion menu prepared with the freshest ingredients. The full bar is top tier with innovative creations featuring fresh-squeezed juices and infused liquors mixed by our friendly and professional staff.

Head Chef Ryan Montgomery leads his team of gifted cooks in producing cuisine unparalleled in the foothill region. Operating as a “scratch kitchen” the work begins early at The Independent, where meats, cheeses, and fresh-delivered produce are all prepared daily for lunch and dinner service. Creative weekend specials are a hallmark of the Independent and savvy patrons know they sell out quickly. Call and speak to the friendly staff for information and reservations or follow the Independent on Facebook to see current weekend specials.

November 2014 - styleedc.com 45

swag Aveda Dry Remedy Daily Moisturizing Oil, $27 at Waterfall Salon and Day Spa, 2716 Coloma Street, Placerville. 530 626-1571, waterfallsalon.com.

The Hampton Popcorn Co. White and Dark Chocolate Popcorn Tin, $27.95 (1 gallon) at surlatable.com.

Panhandle Slim Ladies Brown Knit Shirt with Turquoise Stitching, $13 at Sierra Western Wear, 248 Main Street, Placerville. 530-647-2894, sierrawesternewear.com.

Ace® Suede Cowskin Driver Gloves, $9.99 at Gold Country Ace Hardware, 4121 Cameron Park Drive, Cameron Park.

530-677-4417, acehardware.com.

down with brown

by Adrianna Valencia

Perry Ellis Portfolio Travel Kit, $45 at macys.com.

‘Wreck This Journal’, $15 at Face in a Book, 4359 Town Center Boulevard, El Dorado Hills. 916-941-9401, getyourfaceinabook. com.

Arturo Fuente Opus X Perfecxion No. 2 Cigar, starting at $29.95 at Adam’s Cigars, 4364 Town Center Boulevard, Suite 112, El Dorado Hills. 916358-5674, adamscigars.com.

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Nikibiki Faux Leather Contrast Jacket, $52 at Mirror Mirror Fashion, 3300 Coach Lane, Suite A8, Cameron Park.

530-676-4511, mirrormirrorone.com.

Nikibiki Jacket photo by Aaron Roseli; all other photos courtesy of their respective companies.

Jacy Bracelet, $65 at adacollection.com.

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dine

Grilled Pastrami Rueben Sandwich with Spicy Coleslaw and Potato Salad

48 styleedc.com - November 2014

Powell’s Steamer Co. and Pub Bottoms Up

by Sharon Penny Photos by Dante Fontana

A

Placerville institution going on 25-plus years, Powell’s Steamer Co. and Pub is a restaurant for all seasons. Cool off on a hot day with one of their 23 beers on tap, and settle in with a crab Louie to watch some baseball; or escape the driving rain during winter with a big bowl of clam chowder, a football game…and a few more beers. The beautiful old building dates back to the 1890s and lends all the character you’d expect from a Downtown Placerville pub.

On a warm, sunny Saturday, my husband and I stopped by Powell’s for lunch. The mid-day rush had the place nicely packed but we were easily accommodated. For my meal, I ordered an open-face crab and avocado sandwich with a garden salad on the side; my husband opted for the day’s special: grilled pastrami Reuben with spicy coleslaw and potato salad on the side, plus a pint of Sierra Nevada to wash it all down.

Plenty of folks were at the bar enjoying the college football season opener; all eyes were on Notre Dame as they proceeded to make a meal out of Rice. (Pun intended, sorry Rice fans.)

Our meal was pretty tasty, too. My sandwich—featuring a satisfying minimountain of crab meat atop crusty slices of French bread with a generous serving of avocado and the essential side of Louie dressing to round it out—was particularly scrumptious. A healthy wilderness of leafy greens colorfully filled the plate. My husband was in heaven with his grilled pastrami and declared it to be Open-Face Crab and Avocado officially delicious.

Sandwich with Garden Salad Maybe next time we’ll attempt to save room for dessert, or sample a few more of those 23 beers.

My husband was in heaven with his grilled pastrami and declared it to be officially delicious.

•

Powell’s Steamer Co. and Pub, 425 Main Street, Placerville, 530-626-1091, powellssteamer.com.

November 2014 - styleedc.com 49

dine

L

ike a microchip or a nice Cabernet Sauvignon, Thai food is layered and complex. Sweet, spicy and salty flavors combine in a delightful dance across the taste buds. I was craving the cuisine’s intricacies the other night, so I grabbed a friend and headed to Krua Thai to indulge.

The head chef, Anna, is from Thailand, and she knows her stuff. She and husband, Mike, recently took over ownership of the restaurant and since then she’s been crafting made-fromscratch curries, stir-fries and other palatable bites in a cozy, welcoming environment.

Upon arriving, my friend and I were seated quickly in Krua’s comfortable dining room.

We ordered two colossal Thai iced teas and started our meal with their Fresh Roll, a rice paper roll chock-full of crisp cucumber, carrots, lettuce, fresh herbs and shrimp. Spooning some peanut sauce onto each bite was a perfect way to kick things off.

With such a diverse menu, including several creative seafood dishes that all sounded delightful, we finally decided on two of our favorite Thai essentials: red curry and pad kea mao (drunken noodles). As we finished the roll, our picks arrived. The red curry delivered a nice harmony between spicy and sweet. Coconut milk mellowed out the heat of red chili peppers so our mouths didn’t feel like a fiery inferno, while generous amounts of meat (we opted for beef), bamboo shoots, green beans, broccoli, red pepper, eggplant and zucchini filled the fragrant broth. I couldn’t stop eating!

The pad kea mao was equally superb. I was particularly fond of the intense flavors of Thai basil and garlic, as well as the chewy, tender rice noodles that intermingled with ample amounts of juicy chicken and perfectly cooked vegetables. Each bite was a joy to cram into my mouth.

We were having such a great meal that we couldn’t say no to fried banana and coconut ice cream for dessert. By the time we were ready to leave, I think we were somewhere beyond indulging—and we’ll gladly do it again!

Pad Kea Mao

Sweet, spicy and salty flavors combine in a delightful dance across the taste buds.

krua thai cuisine A World of Flavor

by Jeremy B. Neely // Photos by Dante Fontana Fried Banana with Coconut Milk Rum Sauce and Coconut Ice cream

•

Krua Thai Cuisine, 1750 Prairie City Road, Suite 150, Folsom, 916-355-8825, kruathaifolsom.com.

50 styleedc.com - November 2014

Thai Tea

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restaurantguide Featuring restaurants and eateries in the El Dorado County Foothills ** = MAGAZINE DISTRIBUTION POINT • AMERICAN / CAFÉ / DELI Back Forty Texas BBQ 3977 Durock Road, #205 Shingle Springs | 530-676-4040 Hours: Tue.-Thrs. 11:00a.m.-8:00p.m., Fri-Sat 11:00a.m.-9:00p.m., Sun. 11:00a.m.- 8:00p.m.

Cards Accepted: V, MC, D, AmEx We serve authentic Texas recipes.

We’ve been voted number one caterer and number one ribs in El Dorado County. Dine-in, Carry-out and Catering services are available. All of our dishes are made fresh from scratch daily. Our meats are slow smoked on our southern pride pit. Please come join us for a Texas-size meal.

Bricks Eats and Drinks 482 Main Street Placerville | 530-303-3480 Burger Barn ** 6404 Pony Express Trail Pollock Pines | 530-344-7167 Buttercup Pantry 222 Main Street Placerville | 530-621-1320 Caffé Santoro ** 2531 Merrychase Drive Cameron Park | 530-387-4432 Centro ** 385 Main Street Placerville | 530-626-5500 Crystal Basin Bistro 3590 Carson Road Suite B Camino | 530-303-3749 Cuppa Coffee and More ** 442 Main Street Placerville | 530-626-9600 Diamond Springs Hotel 545 Pleasant Valley Road Placerville | 530-621-1730 The Forester Pub and Grill ** 4110 Carson Road Camino | 530-644-1818 Heyday Café ** 325 Main Street Placerville | 530-626-9700 Hog Wild BBQ ** 38 Main Street Placerville | 530-622-3883 The Independent Restaurant & Bar 629 Main Street, Suite 102 Placerville | 530-344-7645 The Levee 451 Main Street Placerville | 530-642-8669

52 styleedc.com - November 2014

Log Cabin Café 3220 Pondorado Road Camino | 530-644-0345

Grand China 4340 Golden Center Drive Placerville | 530-626-5679

Mr. Pickles ** 4601 Missouri Flat Road Placerville | 530-642-1677

• FRENCH Allez! ** 4242 Fowler Lane, Suite 101 Diamond Springs | 530-621-1160

New Haven ** 6396 Pony Express Trail Pollock Pines | 530-644-3448 Old Town Grill 444 Main Street Placerville | 530-622-2631 Placerville Brewery ** 155 Placerville Drive Placerville | 530-295-9166 Shingle Springs Coffee Co. ** 4068A Mother Lode Drive Shingle Springs | 530-676-2623 Smith Flat House 2021 Smith Flat Road Placerville | 503-621-1003 Snooty Frog ** 3300 Coach Lane Cameron Park | 530-677-9025 Sweetie Pie’s ** 577 Main Street Placerville | 530-642-0128 Join us to feast on specialty scrambles, omelettes, pancakes and Belgian waffles hot off the griddle for breakfast.

For lunch enjoy our best-seller chile relleno casserole, sandwiches and paninis galore, and delightful salads made with the freshest vegetables and fruits to pair with our hearty homemade soups.

Don’t forget to leave room for our wonderful homemade desserts!

ZacJack Bistro 3275 Coach Lane Cameron Park | 530-676-2969

• ITALIAN Papa Gianni’s Ristorante ** 3450 Palmer Drive Cameron Park | 530-672-2333 • JAPANESE Amerikan Ichi Sushi 1234 A Broadway Placerville | 530-621-2100 Kobe Surf & Turf ** 3300 Coach Lane, #C-1 Cameron Park | 530-672-9210 Shilla Sushi Bar 2943 Paul Bunyon Road Placerville | 530-644-5047 • MEXICAN Cascada Restaurante & Cantina 384 Main Street Placerville | 530-344-7757 Casa Ramos ** 6840 Greenleaf Drive Placerville | 530-622-2303 Que Viva ** 3300 Coach Lane Cameron Park | 530-577-3330 Taqueria Carnival 4340 Golden Center Drive Placerville | 530-344-7246 • SEAFOOD Powell’s Steamer Co. & Pub 425 Main Street Placerville | 530-626-1091

Z Pie 3182 Center Placerville Drive Placerville | 530-621-2626

• THAI Taste of Thai 1160 Broadway Placerville | 530-621-9559

• CHINESE/MONGOLIAN China City Restaurant 4100 Cameron Park Drive Cameron Park | 530-672-9888

if we’ve omitted your favorite restaurant or you find an error, let us know via email: info@stylemg.com.

Diamond Chinese Restaurant 570 Pleasant Valley Road Placerville | 530-622-8188 Dignity Dragon Restaurant 415-A Placerville Drive Placerville | 530-622-4293

For more restaurant listings in the El Dorado County Foothills and surrounding areas, visit our website at styleedc.com and click on our extensive restaurant guide.

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taste ANDOUILLE GOUGÈRES Brown Sugar Kitchen by Tanya Holland with Jan Newberry; photos by Jody Horton (Chronicle Books, 2014, $29.95) Gougères are sophisticated cheese puffs and are the appetizer of choice in Burgundy, France, where I went to cooking school.

They’re made from a base known as pâté à choux, a very elementary dough and one of the first I learned to make.

Don’t be intimidated by the fancy French name. pâté à choux is easy to master and versatile, too. It’s the foundation for many famous pastries including éclairs and cream puffs, and as you see here, it also comes in handy for savory treats.

For this Cajun-inspired version, I decided that a crumble of spicy andouille might just put them over the top.

1 cup water 1/2 cup unsalted butter Kosher salt 1 cup all-purpose flour 5 eggs 2-1/2 oz. Gruyère cheese, grated 4 oz. andouille sausage, chopped

Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.

In a large saucepan, combine the water, butter, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. When the butter has melted, add the flour all at once, stirring vigorously with a wooden spoon. Reduce the heat to medium, and keep stirring until the mixture has formed a smooth, thick paste and pulls away from the sides of the pan, about 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment or to a large heatproof bowl.

If using a stand mixer, add 4 eggs, one at a time, mixing on low speed until the egg is incorporated and the dough is smooth before adding the next egg. (If mixing by hand, add 4 eggs, one at a time, stirring with a wooden spoon until the egg is incorpo54 styleedc.com - November 2014

dinner date Food and Beer for the Season rated and the dough is smooth before adding the next egg.) The mixture should be very thick, smooth and shiny. Stir in the Gruyère and andouille. (To make ahead, cover the bowl tightly with plastic wrap and refrigerate for up to 1 day.)

Use a tablespoon to drop the dough into 1-inch rounds about 1-1/2 inches apart on the prepared baking sheets. You should have about 2 dozen gougères.

In a small bowl, whisk the remaining egg with a pinch of salt to make an egg wash.

Brush the top of each gougère with the egg wash. Bake for 15 minutes. Reduce the oven to 375 degrees, rotate the baking sheets, and continue baking until the gougères are puffed and nicely browned, about 15 minutes more. Serve warm or at room temperature.

RUBICON BREWING COMPANY MONKEY KNIFE FIGHT AMERICAN STYLE PALE ALE Rubicon Brewing Company is one of Sacramento’s oldest and most well known breweries. They began their brewpub back in 1987, and have been delivering some of Northern California’s best beers for decades. Arguably, their most popular brew to date is Monkey Knife Fight, a quintessential session beer and an example of a modern-day American pale ale. Weighing in at 5.4-percent ABV, it’s a very drinkable and citrusy brew that’s dry with a good balance of hops and maltiness, and a nice, crisp finish. It pairs especially well with rich, spicy foods like this month’s Andouille Gougères.

—Heather Zamarripa, Executive Chef, 36 Handles Pub & Eatery

•

Cookbook and recipe photos by Jody Horton. Beer photo courtesy of Rubicon Brewing Company.

• • • • • • •

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1. Symbol of abundance 5. Bird to carve 10. Give thanks 11. Radium symbol 12. ______ American 15. Ad follower 17. ___, shucks 18. One who overacts 19. Aha! moment 20. Angry color 21. Mix the salad 22. Short for ream or room

77 80

season’s eatings 62. Take a chair 63. You are, for some 65. Ventilate 67. (with 3 down) Potato topper, often 70. Deep furrow 73. Do ____ others...

76. Of the self

8. Rub out 9. They’re often candied 13. Driver’s lic., for one 14. Against 16. Something to break 18. Another name for 1 across (3 wds) 26. Trademark, shortened

52. Extremely sweet 54. Integrated circuit, shortened 55. Celebratory meal 56. Kitty’s sound of contentment 57. Football score (abbr) 61. Common link between point and choice

78. Platters, as for vegetables 79. Certain pie 80. Tin symbol

27. New World ship 29. Master of Ceremonies, for short 33. Train syst.

34. Thanksgiving month 37. Sweet relish ingredient 38. Written offer 42. Desires 43. Certain wkdy.

44. Already there 45. NNW opposite 47. Short for Underwriter’s Laboratory 50. Gets better, like wine

64. Meringue need 66. Dine 68. Either word 69. Unitary authority, for short 71. Skyward 72. Another wkdy.

74. Short for not known 75. Between la and do 77. Atop

DOWN 1. Outstanding feature on the dining room table 2. Small broiler 3. (see 67 across) 4. Plymouth Rock newcomers 5. Long-established custom 6. United Automobile Workers, for short 7. Railway, shortened

•

— A Custom Crossword by Gail Beckman 702-869-6416 customcrosswords.com

FIND THE ANSWERS TO THIS CROSSWORD AFTER THE 1ST OF THE MONTH AT STYLEEDC.COM.

Apple pie photo © Perytskyy/fotolia.com.

23. Way to go (abbr) 24. About (abbr) 25. Relaxes 27. Between re and fa 28. Particular season 30. Large, flightless bird 31. Among 32. Maize, for one 35. More than suffix 36. Expresses; declares 37. Taro paste 39. To partner 40. Quaint lodging 41. Guiding suggestion 43. Another name for 28 across 45. Symbol for scandium 46. Relative worth or importance 48. Utterance of hesitation 49. Rent to Own, shortened 50. Inquire 51. Shade tree 52. Agreement for Jorge 53. Basis of jellies and glues 55. Iron symbol 56. For his sake 58. Take on a role 59. Symbol for einsteinium 60. Certain hard-shelled fruit

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escape

paradise point resort & spa You’ll Fall In Love

I

have a confession. I met someone. I think I’m in love. He’s warm and inviting. He’s exotic and captivating. He’s oh so handsome. He knows just how to excite me and relax me all at the same time. Sure, there have been many girls before me. But, he’s got it all. I just can’t resist. His name is Paradise Point and I’m counting down the days until we can be reunited.

SeaWorld

Bayside Bungalow

S’mores

58 styleeedc.com - November 2014

Paradise Point Resort & Spa is a private 44-acre island paradise located in the heart of San Diego. Tucked away on Mission Bay, this stunning property features one mile of pristine sandy beach, vibrant gardens and meandering lagoons. Don’t let the big city location fool you; this place is heaven on earth.

As my family and I rolled through the lush, tropical foliage lining the entrance, we were instantly transported to an exotic island destination. I looked over at my husband and said, “Whoa, we just drove to Bali!”

When we were planning this trip, our intention was to see and experience San Diego. However, with everything we needed just steps away from our room, we found ourselves rarely leaving the island. Since we were travelling with a nursing baby and a napping toddler, the convenient luxuries of the resort were too good to leave behind.

For those who do wish to venture out and experience San Diego, the secluded resort is actually readily accessible to, well, just about everything. The airport, downtown San Diego, Old Town, the San Diego Zoo, SeaWorld Adventure Park, and Balboa Park are just minutes away.

And, yes, I may have been a little dramatic with the whole “I’m in love” bit, but it’s true.

Paradise Point Island Aerial, Bayside Bungalow and S'more photos courtesy of Paradise Point.

by Aimee Carroll

Paradise Point

Who needs an expensive flight to Hawaii when you can experience paradise right here in California?

Here are a few of our favorites from Paradise Point Resort & Spa.

THE ROOM: BAYSIDE BUNGALOW The resort features 462 Balinese-influenced bungalows and 73 hotel suites. Even though all of the accommodations are fantastic, we opted for a Bayside Bungalow, which was the closest we’ve ever been to fulfilling our dream of living on the beach. Just steps away from the sand, the 650-square-foot bungalows include a spacious living room with a queen sleeper sofa, a family dining table, separate sleeping quarters with a king bed, a wet bar, a double-sided bathroom and a large patio complete with lounge chairs.

Suja Juice photo courtesy of Suja Juice. The Skinny Confidential A Babe's Sexy, Sassy Health and Lifestyle Guide photo courtesy of The Skinny Confidential.

THE RESTAURANT: BAREFOOT BAR & GRILL Paradise Point is home to five incredible dining venues, but we kept returning to the laid-back, family-friendly atmosphere at Barefoot Bar & Grill.

The waterfront restaurant features panoramic views of Mission Bay, live entertainment, tropical cocktails and farm-fresh organic foods. Between the four of us, we tried almost everything on the menu and loved each bite. I was especially fond of the good ‘ol Barefoot Burger; it came with a pretzel bun that was absolutely scrumptious!

THE FELON: HAROLD During one of our visits to Barefoot Bar & Grill, we met the restaurant’s infamous feathered felon, Harold the bird. Sneaky Harold was frolicking along, socializing with all of the guests, when all of the sudden he jumped onto our table and stole my entire burger right out of my hands. In the blink of an eye, this bad bird lifted off victorious with a giant burger hanging from his beak. The restaurant staff flew into action and had a new plate with a fresh burger for me in minutes. It’s one of our favorite memories from the trip. We’re still laughing about Harold. That’s what you get when you want a true beachfront dining experience.

THE BEST TAKE-OUT: CAVEMAN PIZZA COMPANY When we were room-bound with a sleeping toddler or a crying baby, we ordered delivery from Caveman Pizza Company. A great selection of pizzas, pastas, salads and spirits at affordable prices made Caveman our go-to take-out spot. Our favorite was the La Nona, a tasty Caprese-style pizza, with

a side of garlic Parmesan knots.

THE GO-TO DAY ACTIVITY: STAND-UP PADDLEBOARDS

ENJOY A PIECE OF SAN DIEGO HERE AT HOME...

With white sandy beaches, five swimming pools, a state-of-the-art fitness center, surf academy, full-service marina, award-winning spa, mini-golf, bike and surrey quadracycle rentals (just to name a few), it’s hard to select just one favorite. If forced to choose, I’d pick the stand-up paddleboard rentals from Paradise Point Marina. The calm, warm waters of the bay made the sport easy and enjoyable for the whole family.

DRINK: Suja Juice, sujajuice.com.

Suja Juice makes delicious coldpressured organic juices and smoothies in San Diego.

Available locally at Whole Foods, wholefoodsmarket.com.

THE NIGHT LIFE: BEACH BONFIRE PITS Paradise Point has over 12 pits scattered along the beach and our family had a blast roasting marshmallows for s’mores. The best part about the bonfire pits was we had one directly in front of our bungalow, so we were able to put the kids down and sneak out to enjoy some much-needed alone time by the fire.

EAT: Rubio’s, rubios.com.

Rubio’s is famous for their Original Fish Taco® and they opened their first walk-up taqueria stand in Mission Bay. Rubio’s is still based out of San Diego, but found locally at 12 greater Sacramento locations, rubios.com/locations.

THE SHOPPING: ISLAND MARKET The Island Market at Paradise Point is a onestop-fun-shop for guests. I became a frequent visitor, stopping in for my daily dose of Dippin’ Dots, s’mores supplies and duck food for the kids. I also found my new favorite Roxy beach hat, Reef flips-flops and the world’s best sweatshirt—a Paradise Point hoodie that also doubles as a beer holder…genius!

READ: The Skinny Confidential: A Babe's Sexy, Sassy Health and Lifestyle Guide, theskinnyconfidential. com. The Skinny Confidential’s fun and easy-to-read lifestyle guide is written by San Diego resident and blogger, Lauryn Evarts. Available at amazon.com

THE GOOD NEIGHBOR: SEAWORLD ADVENTURE PARK SeaWorld Adventure Park is literally right next door to Paradise Point. For families wanting to enjoy the famed attraction, it doesn’t get more convenient than this. The resort even sells park tickets right at Island Market and offers a seasonal 15-minute water taxi to the park for quick and easy access.

Paradise Point Resort & Spa exceeded our expectations in every way. We’ve decided to make the San Diego island a yearly tradition and would recommend the resort to both couples seeking romance and families seeking adventure.

It’s been months since our last rendezvous. Not a day goes by that I wish we were still together.

I’m holding onto our special memories until the moment we can meet again.

WEAR: Reef, reef.com.

The Reef Company, which creates high-quality sandals and surf apparel, was created by two Argentine surfers who began the company in the San Diego beach community of La Jolla. Available locally at Sport Chalet, sportchalet. com PLAY: Jason Mraz and Tristan Prettyman, jasonmraz.com and tristanprettyman.com.

Listen to the laid-back sunny tunes of San Diegans, Jason Mraz and Tristan Prettyman. Available at itunes.com

•

For more information, visit paradisepoint.com.

FOR MORE PLACES TO ESCAPE TO, VISIT STYLEEEDC.COM. November 2014 - styleeedc.com 59

escape

lake tahoe It’s Calling Your Name

by Barbara L. Steinberg Squaw Valley Aerial Tram

60 styleeedc.com - November 2014

Camp. A year-round facility, visitors will enjoy skiing or relaxing at one of the fabulous restaurants or lounges.

You’ll also find the Olympic Heritage Museum and memorabilia from the 1960 Winter Olympics; admission is free with your aerial tram ride. Ice-skating at the Olympic Ice Pavilion boasts mindblowing views of the lake as well.

North or South Shore, there’s plenty of cross-country skiing and snowshoeing locales, including Hope Valley Outdoors, Tahoe Cross Country and Royal Gorge.

Rental companies can guide you to locations that aren’t organized. After activity ceases and since hunger seems to grow at higher elevations, there’s no shortage of provisions on either shore.

Locals suggest Red Hut—a familystyle favorite for more than 50 years with multiple locations—for marvelous breakfast and lunch fare. The Ski Run Boulevard location serves dinner with an ice cream fountain and soda jerks year-round. Ask about the breakfast “usual”! Himmel Haus, near the California Base Lodge, serves up German dinner delights .

•

DON’T FORGET:

• January is official Learn to Ski and Snowboard Month and many resorts will offer discount lessons, rentals and lift tickets for first-time skiers and snowboarders.

• Looking to ring in the New Year with music and mountains?

Then check out the three-day SnowGlobe Music Festival, held from December 29-31 on the Lake Tahoe Community College campus. For the lineup, to purchase tickets and for more details, visit snowglobemusicfestival.com.

• Come prepared for mountain travel: Carry chains if you’re not 4-wheel drive, and bring appropriate clothing, water and snacks…just in case.

• Traveling off-road for snow play?

Let someone know where you’re headed. Stay hydrated and apply sunblock.

• A drive around the lake is special any season, but keep in mind that Highway 89, at Emerald Bay, is sometimes closed for avalanche control.

Photo courtesy of Nathan Kendall.

C

alifornians are blessed with so many winter holiday options, including spectacular Lake Tahoe, both North and South Shores. This stunning body of blue—the largest alpine lake in North America—surrounded by Sierra Nevada peaks, is a mecca for outdoor recreation enthusiasts, lovers of great food and mind-boggling scenic beauty. For families on the go and snow bunny beginners, Lake Tahoe is waiting.

Downhill skiing or snowboarding may not be your obsession; thankfully, sledding, tubing, ice-skating, dog sledding, helicopter tours, sleighing, snowshoeing and cross-country skiing are also offered throughout the region; or, simply kick back with a cup of hot chocolate—virgin or spiked—and breathe in the view.

Visitors soar to new heights and experience breathtaking vistas aboard Lake Tahoe trams, where they enjoy wintertime pleasures beneath snowcapped mountains.

The Squaw Valley Aerial Tram offers extraordinary views of Lake Tahoe, as it carries riders 2,000 vertical feet to High

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Tahoe Donner Cross Country Ski Area is perfect for families and groups with over 100+km of trails for cross country skiing or snowshoeing. Group rates offered for ten or more.

Truckee’s original 18-hole championship golf course is minutes away. Group rates apply for tournaments or groups of ten or more and can be booked up to one year in advance.

Come see the brand new Tahoe Donner Adventure Center, opening early 2015! Offering cross country skiing and snowshoeing in the winter and horseback riding and mountain biking in the Summer, the Adventure Center has it all.

Dining, wedding, banquet and meeting space options are available for corporate groups and families.

The entire group will love our tranquil mountain setting!

GROUP SALES: 530-582-9643, GROUPSALES@TAHOEDONNER.COM TAHOEDONNER.COM

styleeedc.com - November 2014 61

introducing

EL DORADO COMMUNITY ACUPUNCTURE 4068-B Mother Lode Drive Shingle Springs 530-424-8654 eldoradoacu.com

Roselle McNeilly, LAc

Jonna Keledjian and family

IT’S KIDS TIME 250 Palladio Parkway, Suite 1301 Folsom 4363 Town Center Boulevard Suite 110, El Dorado Hills 916-932-8463 itskidstime.com

Describe your business. Did you find it, or did it find you?

El Dorado Community Acupuncture is an affordable acupuncture clinic, offering acupuncture treatments on a sliding scale of $20-$40 per treatment. All acupuncture treatments are individualized to meet each client’s needs and are performed in a relaxing community space.

The goal of the community acupuncture movement is to make acupuncture more accessible to people of ordinary incomes, and to allow patients to get enough acupuncture to really get better. I was fortunate enough to discover the community acupuncture model of practice shortly before receiving my license in 2007. Prior to opening EDCA I was a founding partner at Oakland Acupuncture Project, a community clinic in Oakland that currently provides 400-500 treatments per week. I practiced there for more than six years and provided 15,000-plus treatments before relocating to Shingle Springs.

What life accomplishments are you most proud of?

Founding two successful, affordable acupuncture clinics. In 2011, I was recognized as a “Woman Entrepreneur of the Year” by Alameda County’s Women’s Initiative for Self Employment. I am also the proud mama of two young boys who are the lights of my life.

What’s your biggest job perk?

Getting to work in a relaxing, serene environment and witnessing the profound difference that acupuncture can make in people’s lives on a regular basis. People tell me that acupuncture helps them feel more like themselves and get more out of life. It can provide the relief people need to get back to work or resume favorite activities that they were unable to do because of pain or illness. It’s a privilege to witness the body’s amazing ability to heal when it’s given a nurturing space to rest and a little nudge in the right direction.

What’s your favorite local business other than your own?

I am new to the area and just discovering the many wonderful businesses here; but so far my favorite is my next-door neighbor: El Dorado Coffee & Tea Co.

Do you know that our editorial is not paid for, nor can it be purchased? In fact, our Introducing and Dine reviews are not paid advertisements. If you’d like your business profiled, please email Megan Wiskus at megan@stylemg.com. Once we determine when your business will be featured, we will contact you to schedule a time to come out and take a photograph. Thank you!

62 styleedc.com - November 2014

Photos by Dante Fontana.

Describe your business.

It’s Kids Time recently opened a second location in the Palladio at Broadstone. We also have an El Dorado Hills location in Town Center. We are not the typical day care facility but rather an upbeat, contemporary center offering educational services.

We have a wonderful preschool program that’s fun and academic driven to get your preschooler ready for kindergarten. It’s Kids Time has a fun side, too, with iPads, PlayStations and an LCD projector system with a 110-inch screen for movie time. Our Palladio location takes six-week-olds up to 12-year-olds. We provide full-time, parttime and hourly care, plus a full preschool program. As a mom of four little girls, I put what I would like to see as a parent into It’s Kids Time. I love working with the kids and parents and watching them grow.

Why is your staff the best in the business?

I have the best group of teachers! They have so much fun with the kids and are very helpful to all our families. They go above and beyond to make sure everyone is happy.

We’ve been voted “Best Day Care in El Dorado Hills” for two years in a row, which I credit my great staff for.

And finally, customer service is…?

Customer service is putting the parents and children first and listening to the needs of the children. My goal is to provide a fun, safe and secure center for all children who walk through my door. It’s Kids Time sets the standards for high-quality child care.

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thewhereandwears

say the word 6 Fab Finds in El Dorado County

by Rachel Lopez and Kirsten Vernon

UPWORDS When a plain shirt needs a sassy accessory, throw on a fashionable statement hat from Styles for Less in Placerville. With more than a few to fit your mood, we know you’ll find what you want to say. $9.99, stylesforless.com

WHAT’S YOUR STORY? This Stella & Dot Signature Engravable Disc Necklace in Gold is a gorgeous accessory that’s bound to make you stand out. Worn solo, or layered with another necklace, this monogram style has become a Where and Wears obsession. $69, stelladot.com

DRINK UP Treat yourself to your own Zia’s Italian Caffé & Gelato Bar mug the next time you order a hot beverage from this coffee shop favorite. Handmade and original, no two mugs are alike. $28, ziasgelato.com

WRITING’S ON THE WALL Add personality to a plain wall with some expressive decorating. Get this wall sign from one of our favorite Etsy shop finds: Holly’s Hobbies. $50, etsy.com/shop/ hollyshobbiestn Proclaim your love and adoration while decorating your home with this sweet and cozy pillow from Studio T Boutique in El Dorado Hills. $18, 916-798-1316

•

Rachel Lopez and Kirsten Vernon are hosts of ‘The Where and Wears’ of El Dorado County. Be sure to watch them on Foothill 7 Television and Sierra Community Access Television 2 and “like” them on Facebook.

FASHION FORWARD Show Cali some love with this adorable novelty T-shirt from Sass Boutique in Shingle Springs. Perfect the look by pairing with a blazer or cardigan. $19.50, sassstore.com 64 styleedc.com - November 2014

All photos courtesy of thier respective companies.

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tom’stake

R

ight now, 10,000 runners are wrapping up months of training in anticipation of the California International Marathon (CIM) on December 7. What’s it like? Speaking from my own experience—I’ve done it twice, in 2011 and 2012—it’s exhausting but exhilarating, and gave me new perspectives on things like discipline, personal endurance and old men in tutus. Here’s how I remember the first year.

mind over matter Running the CIM

by Tom Mailey

Start: It’s a cold, dark December morning with a temp in the 20s. Despite wearing only shorts and a running shirt, 10,000 people all crammed together generates enough warmth that you only experience the first couple stages of hypothermia. In fact, right before you start slurring words and thinking two plus two equals duck, the starter gun goes off.

with a whiny kid, my patience starts wearing thin and little things become annoying: cowbells, Grandpa Tutu, my decision to do this.

Mile 20:

“The Wall,” a marathon’s psychological barrier, manifests in Loehmann’s Plaza, where some Captain Obvious has erected a giant inflatable wall.

A rock band plays as people clang cowbells and shout, “You can do it!” between sips from red Solo cups. I give them a weak thumbs-up; I kind of want to flip them off.

Mile 21: Why am I doing this?

Mile 22: Why the #&$* am I doing this?

Mile 23: I want to stop.

Mile 24: I want to die.

Miles 0-3:

Mile 4: Where are the porta-potties?

Mile 5: WHERE ARE THE PORTAPOTTIES?

Mile 6: There they are!

Mile 6: ...

Mile 6: ...

Mile 6: ...OK. Better.

Miles 7-10: I’m finally enjoying the run.

Pace? Good. Legs, wind? Fine. Look at all the smiling, happy spectators lining the route!

It’s so cool they’re out here with their signs and cowbells cheering us on; it’s one of the event’s highlights, really.

Mile 10: We descend into Old Town Fair 66 styleedc.com - November 2014

Mile Please-Let-This-Be-Over: As I shuffle down L Street, I spot Jesus in the shadow of the State Capitol with a sign that says “The End Is Near.” I’m briefly confused: Is He referring to my time left on Earth or the finish line? Wait...it’s only a dude dressed as Jesus.

I’m...almost done? Hallelujah!

Oaks where a huge party is in full swing.

There’s even a marching band! I feel great. I love everybody!

Miles 11-13: Crossing Sunrise, Fair Oaks begins a gradual series of undulations.

Nothing too tough but still, a little more is asked of your legs. I try to focus on my pace, but end up focusing on an older gentleman who’s gradually passing me. He’s wearing a tutu.

Miles 14-16:

Two hours in. My mind constantly scans the vitals: wind (OK), legs (heavy). Where’s Grandpa Tutu? (Ahead.

Dammit.)

Miles 17-19: My feet are starting to thump along like flat tires and the legs, like the Tin Man’s before Dorothy got the oil can. Here’s where I must dig in mentally: My body has become a whiny two-year-old, so my brain needs to be the adult. Like any adult dealing

Finish:

Miraculously, I get a second wind—well, it’s more like a faint breeze.

Regardless, I rev up from 11 minutes per mile to a blistering 10:58 or so. The crowd is bigger and louder than ever and suddenly, I love them and their cowbells again! I turn a corner and there it is, the finisher’s chute. I enter to exhortations of “Go! Go! Go!”...and I will! I will go! I barrel the final few yards and finally, 4.5 hours later, I’m done. Sheer exhaustion mixes with a stratospheric elation that wavers only slightly when I’m told the finisher’s chute I just owned was actually the women’s, and instead of “Go! Go!” the crowd was yelling “No! No!” True story. In fact, it’s one of the reasons I ran it again the next year—and I wanted a rematch with Grandpa Tutu.

•

Catch Tom on the Pat and Tom Morning Show on New Country 105.1, e-mail him at tnvmailey@gmail.com, or follow him on Twitter @kncitom.

VISIT STYLEEDC.COM FOR MORE TOM’S TAKES.

Illustration by David Norby.

We start moving en masse down Auburn-Folsom Road like a thawing ice jam and hang a right onto Oak Avenue. Out front, the lead runners settle into a race-long pace that most normal folks would call sprinting. Whatever.

I find my pace, warm up and enjoy all the residents who are in their front yards rattling cowbells and cheering. I try to ignore the fact that the cold and pre-race hydration has turned my bladder into a water balloon.

No biggie. There should be porta-potties ahead.