Style - El Dorado County Foothills - November 2013

BAND: AFTERSHOCK | MARSHALL MOUSE | THE SMITH FLAT HOUSE

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NOVEMBER 2013

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On the cover: Cronan Turkey

by Margie Read

SHOP . DINE . PLAY

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FEATURE

DEPARTMENTS

MORE...

38 18 Favorite Family Recipies

22 The Arts

6 Editor’s Note 8 Click 9 What’s Up 10 Get to Know—Marshall Mouse 12 FYI 16 Local Matters 18 Calendar 20 Outtakes 36 Home Design 48 Swag 50 Dine—The Smith Flat House 52 Dine—Bamiyan Afghan Restaurant 54 Restaurant Guide 56 Taste 58 Word Play 60 Escape 62 Introducing 64 The Where and Wears 66 Tom’s Take

It’s time to celebrate and give thanks with family and friends. We thank Style readers for this month’s buffet of cherished, fan-favorite recipes and Thanksgiving sentiments.

Aftershock

24 Health & Wellness

Dreams and Your Mental Health

27 Our Kids

Food Allergies 101

30 Cause & Effect

Marshall Foundation for Community Health

32 Family

The Unbreakable Father-Daughter Bond

34 In History

Cover art by Margie Read.

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Druid Monument of Placerville

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editor’snote

gather ’round I

don’t know about you but my Thanksgiving dinners don’t really resemble those of my younger years. Growing up, my grandparents were neighbors—separated only by a pasture.

Our Turkey Day, and pretty much every other holiday, included the schlepping of our family of four from the Davis house to the Patterson’s. It might be an understatement to say that we were stuffed—to the brim—by the time we made it home later that evening. At both family get-togethers we ate the same meal two times in a row, and at both venues the adults hung out at a table together and we kids were relegated to card tables nearby or in an adjacent room. Kind of odd now that I think about it, but I’m sure the only reason it happened was due to logistics. We simply did not have a big enough table to accommodate the gaggles of cousins. Nonetheless, I do remember lots of laughter, which I guess is the commonality between my Thanksgivings then and mine now. A good time. That’s what I had as a child, a passenger, and that’s what I have now as an adult, the driver. This Thanksgiving—like the many of my adulthood—will feature one turkey dinner, a few untraditional appetizers and side dishes mixed with some of the classics—wrapped up with much more wine than was ever considered in the ’80s. Needless to say, I will enjoy the company I’m with, even if it doesn’t include the entire extended family like my yesteryears. I am creating new traditions with my small family, and while states may separate my parents and brother from me, I remain connected to them in spirit and by sharing my own holiday stories with them.

Break tradition in your own home and adopt a favorite recipe (for future meal planning!) from this month’s feature presentation of Style’s annual Recipes Remembered, which highlights “18 Favorite Family Recipes” sent in by readers and Style staffers.

Warning: You might get all warm and fuzzy when you read the Thanksgiving sentiments also sent in by those who participated.

It really will make you want to gather ‘round the kitchen with loved ones!

Also this month, don’t miss our new page entitled Local Matters. This debut section will feature noteworthy local events and happenings, The Hit List (Style’s top 5 favorites in varying categories, this month is “Best Local Mac & Cheese”), and Facts & Figures (a list of interesting local and off-the-wall statistics). Style is first and foremost a community magazine and everything local matters, which is what prompted us to start this corner of the magazine. If you have something “local” to share with the community, please email info@stylemg.com.

Until next month, be thankful for your Thanksgiving Day with friends and family—wherever it takes you—and the food you share.

Now get cookin‘!

— Desiree

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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.

6 stylemg.com - November 2013

ABOUT THE COVER ARTIST: Margie Read ARTWORK TITLE: Cronan Turkey Oil on canvas A Placerville resident for more than 32 years and retired water quality scientist, most of Margie Read’s art is in oil painting, but she also works in pastel, acrylic, pen and ink, and graphite drawings; the surfaces she paints on include carved gourds, canvas and paper. She also alternates weekly in writing a column on running for the Mountain Democrat; since she likes both forms of art—writing and painting—most of her artwork comes with a story. A member of the Placerville Arts Association (PAA), the El Dorado Arts Council (EDAC) and the Moab Pastel Guild, she’s shown her work in juried shows, including the Mother Lode Art Show, PAA Studio Tour, Saratoga Rotary Art Show and more. Although she’s won ribbons in local competitions, she mainly does art for altruistic reasons—donating her pieces in exchange for a check made out to worthwhile nonprofits, including Doctors Without Borders, UNICEF, disaster relief efforts, scholarship funds and local programs such as MORE and the El Dorado Arts Council.

For more information, including the stories behind her work, visit margies-art.com.

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NOVEMBER 2013 Publishers Terence P. Carroll, Wendy L. Sipple Executive Editor Desiree Patterson Managing Editor Megan Wiskus Editorial Interns Katherine E. Leonard, Emily Peter, Jazmin White, Alyssa Wong Contributing Writers Gail Beckman, Morgan Cásarez, Lisa Crummet, Amber Foster, Tina Helm, Linda Holderness, Kerrie Kelly, Rachel Lopez, Tom Mailey, Audrey Medina, Sharon Penny, Don Pritchard, Jacqueline Renfrow, Jennifer Resnicke, Richard Righton, Hiliary C. Simon, Kelly Soderlund, Kirsten Vernon Art Director Gary Zsigo Graphic Designers George Kenton Design, 760.285.0686, gkenton@verizon.net Lesley Miller, 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 Eric R. Benson, 916.988.9888 x112 Bruna DeLacy, 916.988.9888 x118 Reg Holliday, 916.337.5107 Joanne Kilmartin, 916.607.9360 Lisa Warner/Warner Enterprises, 530.306.2011 Karen Wehr, 916.988.9888 x116 Advertising/Media Administration Doug Wuerth, 916.988.9888 x117 Social Media Maven Aimee Carroll Accounting Manager Kathleen Hurt Office Assistant Cathy Carmichael, 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 © 2013 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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November 2013 - stylemg.com 7

gettoknow

Marshall Mouse

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

A: Follow your nose, and don’t drag your tail.

Q: What comes to you naturally?

A: Smelling food, of course, and gestures and hugs!

Q: What’s your biggest pet peeve?

A: When the neighborhood cat interrupts my afternoon nap on the roof of the new South Wing.

Q: Biggest life inspirations?

A: People who bring joy to others with positive interactions.

Q: What are you most proud of?

A: The kind, compassionate volunteers at Marshall Medical Center.

Q: Best words of wisdom you’ve received?

A: Give hugs and have fun!

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pital’s commitment to community health.

Thanks to the help of volunteer coordinator Jennifer Fiterre and the hospital’s junior volunteer program, Marshall Mouse is able to visit numerous local events, such as the annual Santa Run in Cameron Park, which takes place on December 7 this year. The 5K run is co-sponsored by Marshall Medical Center, and Marshall Mouse will be at the finish line, cheering runners on. Although Marshall Mouse doesn’t speak (he’s the strong but silent type), his favorite activity is meeting the kids and giving them a thumbs-up or a high-five. When he isn’t working, however, he likes to find a nice corner to take a nap.

After all, it’s good to be a mouse!

— Amber Foster

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FAVORITES Guilty pleasure: Cheese Meal in town: Marshall Medical Center Café Movie: Tom and Jerry Christmas cartoons Musician/band: Disney Radio and The Wiggles Annual event: Affair of the Heart (February 27, 2014), which Marshall Medical Center co-sponsors to reinforce a heart-healthy lifestyle, and the Women’s Health Expo and 5K (held annually in May), which focuses on women’s health and Marshall services for women

Photos by Dante Fontana.

F

or more than 10 years, Marshall Mouse has been spreading cheer throughout El Dorado County. As the mascot of Marshall Medical Center, an independent, non-profit community health care provider, Marshall Mouse spends his days promoting health improvement in the community. This often means visiting patients, so he makes sure to always wear a stethoscope and scrubs when making his “rounds.” His goal is to put people at ease, and to represent the “friendly face” of health care. What’s more, Marshall Mouse is always willing to share a hug or take a photo with anyone he meets.

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A

ttention concertgoers! Come enjoy the music of the Capitol Pops Symphony on November 16 at the Cameron Park Community Center Gym. Doors open at 6 p.m. and music starts at 7 p.m. Snacks and drinks will be available for purchase. Advance tickets are $10 each or $18 for two, and $12 at the door; to purchase, head to Walgreens, Bel Air, the Shingle Springs/Cameron Park Chamber of Commerce and the Cameron Park CSD office, or visit showclix.com. Performing since 1997 and based in Citrus Heights, the band has provided high-quality music for thousands of music lovers throughout northern California. Since its inception, the group—made up of 71 members ranging in age from high school students to 99 year olds—has been under the leadership of Jerry Lopes.

Looking for something special for that hard-to-buyfor person? Attend the free Old-Fashioned Christmas Craft Faire on November 23 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.

November events for seniors will include the free Coffee, Tea and Friends program on November 12 from 10-11:30 a.m. in the social room of the Community Center; this month’s meeting will feature a presentation of El Dorado County’s history by Mary Cory from the El Dorado County Historical Museum. The monthly senior movie will be held November 14 from 9:30-11:30 a.m. The Aging Well series will feature “Decoding Dementia” on November 19 from 1011:30 a.m. Game lovers won’t want to miss bridge on Monday afternoons and Wednesday mornings, mahjong on the second and fourth Wednesday afternoons of the month, or Game Day (sponsored by the Cameron Park Newcomers Club) on November 26 from 10 a.m. to noon. Monthly exercise classes, including strength building and “Tai Chi for Better Balance” are also available.

Does cooking light your fire? Then try a Thai cooking course (November 2), trufflemaking class (November 9), tamale-making class (November 19), or a weekly cooking class on Mondays with Chef Susan (topics include “Cooking for One,” “Vegetarian Made Simple,” “Tackle That Bird” and “Holiday Baking”).

Save the date for the Holiday Kickoff: Santa Run and Cameron Park Explorer Post 89 Fire Department Pancake Breakfast on December 7. The event will feature a 5K fun run/ walk that begins and ends at the Cameron Park Community Center, concluding just in time to attend the pancake breakfast. The pre-registration fee for the Santa Run is $25 for adults and $15 for ages 17 and under (includes breakfast). Check-in begins at 7 a.m. and the run starts at 8 a.m. Those opting to only attend the breakfast, which will include raffle prizes, may do so for $5 per person.

Lastly, don’t miss Youth Basketball signups—going on now—for this year’s season. ­—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 stylemg.com - November 2013

ask the experts What’s the best ATV to take

Q: off-roading at Lake Tahoe?

Lake Tahoe/El Dorado A: The National Forest has some of the most scenic trails in the country. If you plan on riding as a single passenger, Polaris has several options for you. The Polaris Sportsman lineup is the numberone selling ATV in the world. The Sportsman 500cc and 550cc EFI (available with power steering) models offer the smoothest ride, fully automatic transmission, and easily change between two- and four-wheel drive. If you plan on riding with two people, the Polaris Sportsman Touring model or the Polaris RZR (side by side) trail modes are available.

—Rick Grove Placerville Polaris 673 Placerville Drive, Placerville 530-622-9079 placervillepolaris.com How are e-waste donations

Q: disposed of?

electronic goods colA: All lected (free of charge) are sorted, with reuse being the number-one priority. Material that has reached its end-of-life is sorted for value and safely transported to a recycling center, where materials are properly treated—resulting in reusable commodities; none will be sent overseas or dumped in landfills. Snowline Hospice is a CalRecycle approved collector, a member of ecollective, and a Microsoft Registered Refurbisher.

All funds generated from e-waste co l l e c t i o n a c t i v i t i e s s u p p o r t Snowline’s in-home health care mission; what’s more, they run a successful giveback program to help community members in need.

—Todd Pieplow, Processing Center Manager Snowline Hospice 180 Industrial Drive, Suite D1 Placerville, 530-626-1641

Photo courtesy of Cameron Park CSD.

cameron park community services

placerville parks and recreation

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Festival of Lights

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 29, 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 who sets up at River City Bank; photos will be available, but are not required to visit Santa.

The holiday welcoming ceremony starts around 5:30 p.m. on Historic Main Street. Clear, crisp and dry weather is on the festival’s wish list. 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 from 5-8 p.m.

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 Merchant’s Open House, where visitors can enjoy goodies from merchants, 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 & Fitness (showcasing various styles of dance, including tap and hip hop), and 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; please do not park in private lots that are posted.

—Lisa Crummet For more information, visit placervilledowntown.com or call 530-672-3436.

foodie find

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The Bean Barn

lthough it was nearly 2 p.m. when my friend and I pulled into The Bean Barn’s drivethru, I was in dire need of a caffeine fix. I’m not normally a coffee drinker but it’d been a long, hectic day and since I wouldn’t even have to leave my car, I decided to find out why the barn was voted “Favorite Independent Coffee/Tea Place” by Style readers. The menu features most coffee shop staples—white mochas, chai tea, iced lattes and muffins—but there are a few drinks you won’t find elsewhere, like the Chocolate Eclipse and Red Bull Twist.

The barista informed us that the blended Toffee Coffee was their bestseller but that she loved their newest drink, the Blended Oreo Cookie Mocha. We opted for both, and when she asked if we wanted “everything on it,” we simultaneously said yes. In the case of my drink, the Toffee Coffee, this meant toffee and chocolate syrup swirls and whipped cream; and for my friend’s drink, chocolate swirls, whipped cream and actual Oreo cookies crumbled on top. The first sip was a perfect blend of coffee and toffee, and the real whipped cream made the last sip even better.

With its friendly service and delicious coffee, The Bean Barn certainly has our vote. The Bean Barn, 428 Placerville Drive, Placerville, 530-957-0602.

—Jazmin White

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the10 spot Holiday Performances Take a break from the holiday hustle and bustle by pausing for one of the performances below; or, for a real winter wonderland of fun, see all 10.

1. A Coloma Christmas Carol or Will Someone Get This Lady Off the Stage?, presented by Olde Coloma Theatre, December 1, 8, 15 and 22, Olde Coloma Theatre, oldecolomatheatre.org.

2. Holiday Benefit Recital, presented by Center Stage Dance Academy, December 14, Holy Trinity School in El Dorado Hills, csda.info.

3. An Irish Christmas, presented

by Harris Center, November 29-December 1, Harris Center in Folsom, harriscenter.net.

4. Christmas Concert, presented

by Sierra Symphony, December 7, David Girard Vineyards in Placerville, sierrasymphony.org.

5. Les Misérables, presented by Imagination Theater, November 29-December 29, El Dorado Fa i rg ro u n d s i n P l a ce r v i l l e , imagination-theater.org.

6. Christmas Pops Concert, presented by Folsom High School Music Boosters, December 13, Rolling Hills Church in El Dorado Hills, folsommusic.org.

7. Holiday Celebration, presented

by El Dorado Musical Theatre, December 16, Harris Center in Folsom, edmt.info.

8. The Nutcracker, presented by Pamela Hayes Classical Ballet, December 13-15, Harris Center in Folsom, phcb.org.

9. The Elves and the Shoemaker, presented by California Theatre Center, December 15, Harris Center in Folsom, ctcinc.org.

10. Winterdance: A Celtic Christmas Celebration, presented by Molly’s Revenge, December 7, Sutter Creek Theatre, sutter creektheatre.com.

—Megan Wiskus

Placerville Parks & Rec photo by Bill Robinson. The Bean Barn photo by Dante Fontana.

fyi

localmatters HANGTOWN HOLIDAY ICE RINK Fairgrounds in Placerville. Those looking for a little winter fun can skate from 10 a.m. to 10 p.m. every day (including Christmas and New Year’s Day). Skating sessions will begin every two hours with the first one starting at 10 a.m. and the last one at 8 p.m. Don’t miss out on the family-friendly New Year’s Eve Party, featuring an “East Coast countdown”— New Year’s will occur at 9 p.m. so families can get home early.

hard to build not only an ice rink, but also a tradition in El Dorado County. A desire to create a fun, local activity spurred PDBA to provide an ice rink for three weeks

at home,” explains Committee Chair Bridgett Hartshorn. The Hangtown Holiday Ice Rink will be open from December 14 to January 5 at the El Dorado County

There will also be themed nights and live entertainment.

For more information, visit hangtownholidayicerink.com.

— Emily Peter

T

THE HIT LIST Compiled by Style staffers

2. The Independent: “Truffle oil, garlic and fresh cracked peppercorn join cheesy al dente noodles in what can best be described as a mac & cheese homerun.” independentplacerville.com

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EAT LIKE THE ROMANS!

veryone makes mistakes from time to time right?! And we’re no exception so we thought we might just have some fun and enlist your help in finding ours—that is to say we’d like your help in spotting our errors. In return you’ll be entered in our contest to win a $25 gift certificate to Visconti’s Restaurant in Folsom! Send your find to info@stylemg.com for your chance to win every month.

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—the year that marked the beginning of Apple Hill, when Floyd Bolster retired to Camino to enjoy working on his new 10-acre apple ranch.

2,000

—acres of

vines in 1870 in El Dorado County. After a period of decline lasting until the 1960s, today the county enjoys well over 2,000 acres of vines and over 50 wineries, restoring once again the prosperity of bygone years.

—The number of people reportedly injured by Macy’s Thanksgiving Day Parade balloons since the parade’s inception in 1924.

In no particular order

FIND ­­OUR TYPOS –

1951

4

BEST LOCAL MAC & CHEESE 1. ZacJack Bistro: “In this shrimp mac & cheese, elbow macaroni, prawns and four cheeses are layered with a garlic and shrimp béchamel. The preserved Meyer lemon relish it’s served with adds a pop of brightness (and lightness) to an otherwise hearty dish.” zacjack.com

FACTS & FIGURES

3. BACON MANia Truck: “Truck-made baked macaroni & cheese, with sharp Cheddar cheese, hickory smoked bacon, and just a bit of a tangy kick!” facebook.com/baconmaniatrucksac 4. 36 Handles: “Executive Chef Heather Zamarripa’s roasted jalapeño elbow mac & cheese boasts crispy bacon, garlic, a creamy cheese sauce and Parmesan breadcrumbs. Three words: to die for.”

36handles.com 5. Selland’s Market-Café: “The toasted breadcrumbs on top offer the perfect crunch to offset the creamy, four cheeses of homemade saucy goodness. It’s consistently spot on.” sellands.com

1934

—the year the Detroit Lions played their first game of

Thanksgiving Day football (losing in hard-fought fashion to the Chicago Bears 16-19).

The Lions have played every Thanksgiving since, except for a brief hiatus during World War II.

40

million

—approximate number of families that made green bean casserole for Thanksgiving in 2012, according to Good Morning America.

— Compiled by Sharon Penny

Target© gmmurrali/fotolia.com. Food photo by Dante Fontana, numbers © sommersby/fotolia.com. Skate photo © natasnow/fotolia.com.

he Placerville Drive Business Association (PDBA) has been working

this winter.

Through sponsorship, they’ve also partnered with the Boys and Girls Club—so that all children can hit the ice. “The rink is really an effort to give the youth of our area a fun and positive activity right here

• •Dental DentalImplants Implants • •Biopsies Biopsies • •Wisdom WisdomTeeth Teeth • •Cosmetic CosmeticProcedures: Procedures: ® ® ® ® • •Jaw JawSurgery SurgeryReconstruction Reconstruction Botox Botox– –Juvederm Juvederm ® ® ® ® • •Tooth ToothExtractions Extractions Restylane Restylane – –Radiesse Radiesse • •General GeneralAnesthesia Anesthesia

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calendar

november events

November is National American Indian Heritage Month Compiled by Katherine E. Leonard

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Get your fill of crab and warm yourself with chowder at the El Dorado Fairgrounds.

Doors open at 6 p.m. with a no-host bar; dinner will be served at 7 p.m. Live music from 6-10 p.m. promises a fun night of dancing! For more details and ticket prices, visit eldoradocountyfair.org.

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EL DORADO COUNTY CRAB AND CHOWDER GALA

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SACRAMENTO HARVEST FESTIVAL This year’s harvest festival at Cal Expo will include loads of vendors, entertainment and unique foods! Check out the arts and crafts show and experience the thrill of the harvest season starting at 10 a.m. For more details, visit harvestfestival.com.

EMPTY BOWLS SUPPER El Dorado Peace and Justice invites you to come eat home-cooked soup out of handmade ceramic bowls with bread and a beverage, and listen to live music by Coloma Celtic and Jonny Mojo. The fun goes from 4:30-8 p.m. at St. Patrick’s Church on Sacramento Street in Placerville. Join the fundraiser that helps feed the hungry and participate in the silent auction. For more details, call Rich at 530-622-6900.

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NIGHT AT THE LIBRARY FUNDRAISER

FESTIVAL OF LIGHTS Head to Historic Main Street in Placerville from 5:30-8 p.m. for a dazzling display of festive holiday lights. Sponsored by the Placerville Downtown Association, various locations up and down Main Street will celebrate with music, entertainment, visits with Santa and stagecoach rides from 4-6 p.m. The tree lighting will start at 6 p.m. at the courthouse. For more details, visit placerville-downtown.org.

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HOLIDAY TREE LIGHTING Town Center businesses in El Dorado Hills will stay open from 4-8 p.m., and the tree lighting festivities will take place from 5-7 p.m. Don’t miss a performance from Radio Disney’s Rockin’ Road Crew and Live Choral Music, as well as a special visit from Santa Claus! To learn more, visit eldoradohillstowncenter.com.

For even more events happening in our area, log on to our website: stylemg. com and click on Calendar. And, be sure to check out our Blog! Send your events to info@stylemg.com.

Join the Friends of the Library from 4-8 p.m. at the El Dorado Hills Library and enjoy costumed literary figures, several music and art drawings, as well as a silent auction.

Regional wineries will offer wine, six local diners will offer hors d’oeuvres, and local coffee roasters will serve coffee. For more details and tickets, visit eldoradolibrary.org.

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LES MISERABLES GALA HOLIDAY PREVIEW Enjoy wine, coffee and desserts, plus meet the cast—including a special guest—at this Broadway musical preview (also a fundraiser for Imagination Theater). Meet at the El Dorado Fairgrounds in Placerville at 6 p.m. The regularly scheduled performances of Les Miserablés will run from November 29 until December 29. For tickets, visit imagination-theater.org.

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VETERANS DAY

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THANKSGIVING DAY

Photos courtesy of their respective organizations.

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18 stylemg.com - November 2013

ELECTION DAY

MORE EVENTS November 1-2 – 20th Annual Golden Goose Craft Bazaar. From 9 a.m. to 6 p.m. on Friday and 9 a.m. to 5 p.m. on Saturday, peruse fall and Christmas crafts, home décor ideas and join in the raffle at the Placerville Shakespeare Club. For more details, call 530-621-1621.

November 3 – 34th Annual Apple Hill Harvest Run. Support the students of Camino Union School District by taking part in an 8.5-mile run, 3.5-mile run/walk or .5-mile kids’ fun run. The event starts at ParaVi Winery in Camino (near the corner of Carson Road and Larsen Drive).

For more details, visit applehillrun.org.

November 4-8 – Diamond Springs Art Association Annual Fall Art Show & Sale. Beautiful paintings will be on display and for sale from 9 a.m. to 5 p.m. at the El Dorado County Government Building in Placerville. Art categories include: “Floral,” “Seascape,” “Landscape,” “Life,” “Other” and “People.” There will also be a free raffle; the winner will receive an original piece by a local artist. For more details, call Marilyn at 530-672-2302.

November 8-10, 14-17 & 21-24 – El Dorado Musical Theatre Presents Peter Pan. Don’t miss show-stopping songs like “Never, Never Land,” “I Won’t Grow Up,” “I’m Flying” and more. Curtains open at 7 p.m. on Thursdays, Fridays and Saturdays, and at 2 p.m. on Saturdays and Sundays. For tickets, visit harriscenter.net.

November 8-9 – Holiday Craft Fair to Benefit Foster Kids. From 10 a.m. to 5 p.m. on Friday and 10 a.m. to 3 p.m. on Saturday, don’t miss the Elks Lodge big sale featuring holiday items, collectibles, crafts and raffle baskets; the location is 3821 Quest Court, Shingle Springs. Food and beverages will be available for purchase. Proceeds will benefit the Elks Lodge Foster Children’s Christmas Party and Scholarship Fund.

For more details, call 530-672-9120.

November 10 – Second Annual One Body Integrated Training & Therapy Fundraiser. Learn self-defense and enjoy gourmet food with One Body in El Dorado Hills. Proceeds from this two-part event will benefit WEAVE. From 9 a.m. to 1 p.m., join a one-hour Women’s SelfDefense Workshop and get a free T-shirt. From 6-9 p.m., enjoy a fourcourse dinner at Hawks in Granite Bay. Silent auctions will take place during both events. For more details and to RSVP, visit onefitbody.net.

November 16 – Capitol Pops Concert Band. Don’t miss this popular group consisting of 71 musicians (ranging from high school students up to age 99) at the Cameron Park Community Center from 7-9 p.m. Doors open at 6 p.m. For more details and tickets, visit cameronpark.org.

November 16 – Holiday Gift Bazaar in the Pines. Check out what the Pollock Pines/Camino Community Center (2675 Sanders Drive in Pollock Pines) has to offer for holiday and year-round gifts at this bazaar, held from 10 a.m. to 3 p.m. Handcrafted holiday decorations, clothes, jewelry, feed specialties, art and photography will be on display for purchase. For more details, visit cedapp.biz/holiday-giftbazaar-in-the-pines.

November 17 – All Faiths Christmas Devotional. The community (ages 12 and up) is invited to attend this special event, beginning at 7 p.m., to celebrate the upcoming holiday season at The Church of Jesus Christ of Latter-Day Saints in Cameron Park. Ecclesiastical leaders Spencer Weton and Rev. Eva Lisle will speak and the Ponderosa Chamber Choir will perform. For more details, call 530-677-1876.

November 23 – Old Fashioned Christmas Faire. Find seasonal craft ideas from 10 a.m. to 4 p.m. during this free event at the Cameron Park Community Center. For more details, visit cameronpark.org.

November 28 – 16th Annual Placerville Community Thanksgiving Dinner. Everyone is welcome at this free dinner from 1-3 p.m. at St. Patrick's Church in Placerville. No reservations needed; if you are homebound or disabled, free meal delivery in the immediate area is available. For details, call 530-642-8183 after November 11.

November 2013 - stylemg.com 19

outtakes Casablanca in the Hills Lake Hills Church, El Dorado Hills September 21 Photos by Talisman Studio.

KACIE’S RIDE FOR HOPE TO END DOMESTIC VIOLENCE Placerville, September 14 Photos by Tripp Mikich/FocalPointf8.

Evelyn Abel, owner of Abel’s Apple Acres, and family

Cherie Norton, Bill Freeman and Tracy Beezley

Jane and Harold Samboy

Cyndi Hutchinson Niles with Scott and Caroline Duke

Laurie Clupper, Jennifer Getting, Susan Hamlin, Michele Smith and Kathy Hurd

Kacie’s Ride Founder Patrick Barron with his wife Sharon

GREAT SUTTER CREEK CHILI AND CAR SHOW Main Street, Sutter Creek, September 8 Photos by Lisa Klosowski.

John Klass, Tyler LeTellier, Sean Bove, Alex Boone, Jennifer Baker, David Duncan and Dan Boone

Richard and Tina Traister

CHILI COOK OFF AND CLASSIC CAR SHOW BENEFITING M.O.R.E. Pollock Pines/Camino Community Center September 14, Photos by Terry Wilkinson.

FIRST ANNUAL VINYASA AGAINST VIOLENCE BENEFIT Best Team Costume Winners Dom D’Angelica and Emily Claveran

Debra Baker, Teena Bates, Carleigh Bates, Judy Stromme and Marsha Danzy of the Sutter Creek Post Office

Debra Stock and Alex Stock

John Motto Ros and Frank Cunha

El Dorado Hills Town Center August 16 Terry and Don Lockrem accept Photos by Jesse Layton. third place for their chili from M.O.R.E. Executive Director Susie Davies

Robert Henderson of Windfall Classifieds judges the Classic Car Show

Carrie Stevenson and friend of Cowpatty Cake Company sells baked goods and donates profits to M.O.R.E.

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@stylemg.com. And, to see more Outtakes photos, visit our website: stylemg.com.

20 stylemg.com - November 2013

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thearts

aftershock Shake, Rattle & Roll

by Kelly Soderlund

22 stylemg.com - November 2013

in the band), Aftershock, as it is today, crystallized in 2004. For the past nine years, the nonet has consisted of Jonutz, alto and tenor sax; Steve Hoff, lead and backing vocals; Rick Lawton, drums and percussion; Sean McMillin, bass; Chris Martinez, keys, lead and backing vocals; Mike Breitsprecher, trumpet and flugelhorn; Steve Gonsoulin, trombone; Larry Park, guitar and backing vocals; and Bob Hansen, baritone sax, tenor sax backing vocals and arrangements.

For those who have never experienced a show, it’s worth discussing the breadth and scope of the band member’s on-stage experience previous to Aftershock—although doing so in its entirety is nearly impossible.

A few of the bigger names Aftershock’s members have shared the stage with include greats such as Santana, 3 Dog Night, Janis Joplin, Jimi Hendrix, The Who, The Doors, Judas Priest, Cinderella, Deff Leppard, Ted Nugent, Jethro Tull, Foreigner, Kenny Rogers, and Eddie Money with the Jimmy Lyons Band. Jonutz was the original sax for celebrated San Francisco band Cold Blood, and McMillin is the “white boy” that inspired Wild Cherry to write “Play That Funky Music.” In 2008, Park was named one of the “50 Fastest Guitarists of All Time” in Guitar World Magazine, and just last month,

the group was named “Favorite Local Musician/Band” in Style Magazine’s Readers’ Choice Awards.

Over the last eight years, Aftershock’s diverse repertoire has allowed the band to play at a variety of venues, including various art and wine festivals, brew fests, county fairs, Sacramento King’s games, corporate events, private parties, weddings, local clubs and restaurants. Some of their favorite seasonal events and venues include Placerville’s Music in the Plaza, Red Hawk Casino and the Sacramento Music Festival.

•

Visit aftershocktheband.com for more information.

artbeat Through November 30 – Jodi Reed at Art On the Divide Gallery. Start the holiday season off right with a viewing of award-winning artist Jodi Reed’s fine art gourds as well as her unique Christmas ornaments and décor. All guests are invited to the artist reception on November 10 from 1-4 p.m. at 6295 Main Street in Georgetown. For more details, visit artonthedivide.com.

Photos by Dante Fontana.

W

hen you have a nine-piece big band whose storied backgrounds are as varied and esteemed as Aftershock’s, it’s easy to understand why founder Gerald Jonutzs breezily proclaims, “We are the best and the baddest band in the area, period. Nobody can touch what we do; that’s a fact.” Indeed, just one listen to the jumping, ’60s-era rhythm and blues collaboration turns many a casual listener into an enthusiast. With a devoted following (more than 700 people subscribe to their email list, and fans are so dedicated that many drive from the Bay Area to Placerville to see a show), Aftershock has managed to make a name for themselves by keeping the crux of the band simple: “Bottom line, it’s all about the music.”

After their meeting in the late ’90s, Jonutz and “Philly” Joe Littel started what they hoped to be a high-energy, uninhibited funk, jazz-rock and R&B band. The idea was not to limit the band by copying cover tunes verbatim, but add their individual twist to the music. This approach eventually allowed the band to create a very distinctive sound— one that grooves and creates an energy that compels listeners to get up and dance.

The idea grew and evolved, and after several line-up changes (Littel is no longer

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health&wellness

Dreams and Your Mental Health

by Jacqueline Renfrow

Y

ou wake up hot and sweaty to the same dream again: You’re back in school and late for a test. You’ve had this recurring dream for years; maybe the school changes or the reason you’re late varies, but you always feel the same.

What’s troubling this time is the dream has woken you up four nights in one week.

Are you stressed about work? Is your relationship on the fritz? Is your brain trying to tell you something? Style spoke with Kelly Clancey-Spruiell, a licensed marriage and family therapist for Dignity Health Medical Foundation’s Children’s Center South, to

WHAT ARE DREAMS? On a scientific level, dreams are the firing of neurons in the brain, a way for our minds to process the day’s events. “In order to process your day’s events into long-term memories, you need sleep and those REM dream cycles,” Clancey-Spruiell says. In fact, sleep disorders or medications that interfere with the ability to sleep and dream can affect a person’s long-term memory.

Worried you’re not dreaming? ClanceySpruiell says you probably are, you just might not remember the dream if you wake up in a non-REM cycle. With our Western culture of alarm clocks and on-the-go schedules, it leaves little time to wake up slowly and remember the night’s events.

ANALYSIS & INTERPRETATION For most of us, the intrigue of dreams is our interpretation of the subconscious.

We’re often eager to interpret images in our dreams as they relate to something bigger in

our lives. For instance, does dreaming about water mean a new beginning? ClanceySpruiell says that while different cultures have different interpretations of specific symbols, mental health therapists are looking for other clues. It’s a repetitiveness that can symbolize something greater in a person’s life, such as a psychosocial stress (trouble in a relationship, mourning a loss or anxiety). And don’t rule out happy stresses: A woman’s pregnancy or a child going back to school can trigger recurring dreams, too.

THE MENTAL HEALTH FACTOR Interpreting repetitive dreams and their themes can help therapists understand a patient’s mental health. For instance, people diagnosed with bipolar disorder often report vivid dreams. On the flip side, people who are depressed or have insomnia often report having few dreams.

Other mental health diagnoses linked to dreams include acute stress disorders, anxiety, and post-traumatic stress disorder (PTSD). “One of the criteria of people with PTSD is that they have dreams where

Photo © Johan Larson/fotolia.com.

wake up

learn more about what dreams can reveal about your mental health.

they’re reliving the experience again and again to try and make sense of something subconsciously,” Clancey-Spruiell says.

There’s also the mental health diagnosis of obsessive-compulsive disorders (OCDs). Those with OCD tend to dream less and instead have parasomnias—a category of sleep disorders that include behaviors such as sleepwalking or sleep talking.

PLAN OF ACTION What’s the first step to take if you’re having troubling, recurring dreams?

First, see a medical doctor to rule out physical health problems. In unison, see a psychologist or counselor about the stressors, and be sure the mental health and medical physicians collaborate. “For instance, if you’re taking medication for a mental health problem, it could be

causing you to have strange dreams and your physician should know,” ClanceySpruiell says.

Most importantly, pay attention. “We often ignore our dreams and say they are just these things that happen,” she says.

“But pay attention to repetitive dreams and then try and look for what the theme is and see if it relates to some sort of a stressor, good or bad.”

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ourkids And the number is rising: In 1997, the incidence was just over three percent.

THE FACTS Research hasn’t pinpointed causes for the allergies or the upswing. “There are unknowns,” says allergist Dr. Kam Rao of Placerville, but modern food processing, genetics and the environment may be factors. As for the increase, it may be due to delayed introduction of allergenic foods, additives, or more accurate diagnoses. Though potential therapies are being

At first, I was so overwhelmed... but now it’s just our way of life.

edible enemies Food Allergies 101 Photo © Eléonore H/fotolia.com.

by Linda Holderness

tested, nothing is available now except avoiding the offending food.

Eight foods cause 90 percent of food allergies: cow’s milk, eggs, wheat, peanuts, tree nuts, fish, shellfish and soybeans. Of these, milk allergy is the most common. Peanut allergy can be the most severe, though fatalities are rare.

INTOLERANCE VS. ALLERGY

T

he death this summer of 13-year-old Natalie Giorgi from a peanut allergy stunned the Sacramento area and made headlines nationwide. The Carmichael teen succumbed after biting into and spitting out a treat that contained peanut butter. Her death spotlighted a medical issue that doesn’t generate a lot of attention, but one which families, schools, doctors and restaurants continually wrestle with: how to protect children with food allergies. It’s not a small problem; food allergies affect eight percent of U.S. children—six million kids—according to a 2011 Northwestern University study.

When a child reacts to a food, only a blood test can determine whether it’s an intolerance, such as lactose, or a true allergy, Rao says; only allergies show positive for immunoglobulin E. November 2013 - stylemg.com 27

ourkids taurant to make sure there are peanut-free menu choices. Not only must Linden’s food not contain peanuts, but it can’t be made on equipment that processes peanut products either. Even residue from a machine that’s been washed—cross contamination—could trigger the allergy. Federal law requires

LIVING WITH FOOD ALLERGIES For the families of children with food allergies, reading labels, monitoring ingredients and toting medication is their way of life.

Linden Tarr, nine, of Sacramento, was just a year old when she reacted to a small taste of peanut butter. Never knowing a time when she could eat anything she wanted, Linden takes her allergy in stride. “If I see something I like that I can’t have because it might have peanuts, my mom will usually make it for me at home,” she says.

Mom Carrie Sessarego has become a master at knowing what and where her daughter can eat. She reads every food label every time she shops—“because ingredients change”—and she scopes out every res-

28 stylemg.com - November 2013

manufacturers to list any of the eight allergens in their foods, but it doesn’t require they reveal when foods are made in facilities that process peanuts.

Linden carries two Auvi-Qs to school every day and the family has distributed several others in the principal’s office, at home and at her grandmother’s house. When school started this year, Linden demonstrated her Auvi-Q to her classmates. In contrast to reports that some allergic kids may be bullied,

Linden’s friends are vigilant about helping protect her, watching out for peanut products at her lunch table, for instance.

Linden brings lunch from home, but she could buy a school lunch. By law, California schools must provide safe meals to allergic children with a doctor’s note, says Suzanna Nye, a registered dietitian with the state Department of Education.

Some local districts have gone further. Elk Grove recently converted its kitchens to be peanut-free, and San Juan’s kitchens have been peanut-free for years. Folsom Cordova has eliminated PB&J and most

districts designate allergy-free tables.

Karen Harvey’s 12-year-old daughter, Emma, of Folsom, isn’t allergic to peanuts but she is allergic to a long list of foods that include wheat, dairy, egg whites, and citrus. Harvey, too, has become an expert label reader.

“At first, I was so overwhelmed,” she shares.

“But now it’s just our way of life.” She has found tasty substitutes for nearly everything—including a dairyand wheat-free pizza—and buys more fresh foods for the family. Like Sessarego, she packs her daughter’s treats for parties and sleepovers. For Harvey, one important ingredient in managing her daughter’s diet is support from other moms with allergic kids. She offers her own encouragement in turn: “At the beginning, it seems so hard to deal with,” she says, “but moms just need to know that it will get a lot easier.”

•

Photo © Shmel/fotolia.com.

Symptoms also differ. Food intolerances generally cause upset stomach or headache, but an allergy is identified by hives, mouth tingling, swollen tongue or throat, difficulty breathing, abdominal cramps, vomiting or diarrhea, rash, cough, dizziness or unconsciousness. Anaphylaxis, the sometimes-fatal response that affected Natalie, is a sudden severe swelling of the tongue and throat.

The antidote for anaphylaxis is epinephrine, which is administered using a tool like EpiPen or Auvi-Q. Though the medication didn’t help in Natalie’s case, “that’s the basic treatment,” says Rao. “Everybody with [a] peanut allergy must carry an EpiPen with them at all times. Children should keep one in school. Anybody can administer it.”

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cause&effect

marshall foundation for community health Putting Care into Practice

by Morgan Cásarez

•

30 stylemg.com - November 2013

Photo by Dante Fontana.

W

endy Goossen Goossen says funds from the started raising Foundation support a number money for cancer reof the Cancer Resource Censearch when she was just 10 years ter’s services, including support old. Now, as director of Cancer groups, educational materials, Services at Marshall Medical Cenlow-cost and no-cost mammoter, she helps bring comprehengrams, transportation assistance, sive care to patients throughout and the provision of wigs, hats the Sierra foothills. “I lost both of and scarves for chemotherapy my parents to cancer,” Goossen patients. “Our program benefits says. “I understand the need for greatly from the Foundation,” enhanced cancer services and she explains, “and I truly value value a foundation that recogand greatly appreciate the work nizes the importance of supportthey do for our community and ing our cancer patients.” our patients.” According to Good, Established in 1974, Marshall “Supporting Marshall Foundation Foundation for Community means having a heart to help our Health is a philanthropic orgacommunity. From volunteering nization that supports Marshall to helping with special events to Medical Center’s more than 1,500 serving on the Board of Trustees, employees in their mission to our volunteers provide resources meet the health care needs of El that could not be met in any other Dorado County residents through way.” Additional service opportua diverse range of services, innities include annual and legacy cluding intensive and critical care, donations, which have the ability cardiac rehabilitation, outpatient to aid the Foundation in caring and inpatient surgery, and occufor future generations. pational therapy. “Our goal is to “Personally, I’ve had the opprovide for our medical center’s portunity to get to know the highest needs while also observspirit of this community and its Parents Alex and Ashleigh Cunningham at Marshall Birth Place Center ing and providing for the health people who care deeply about needs of the community,” explains Execuprograms, helped raise nearly $1 million for its needs. I’ve experienced fundraising in tive Director Karen Good, CFRM. “We frenew cancer services, and created The Nongood economic times and bad, and I have quently search for areas where there is a profit Partnership, a collaboration among a been astounded that this community congap in health services. In turn, we focus dozen health-related non-profit organizatinues to step up to get the job done despite on how we can help to provide tools and tions. “It’s become a family tradition to value external circumstances,” Good shares. “It’s resources that keep those in need healthier.” the health services available locally and helped me personally to see the compasGood, who comes from a long line of embrace helping in whatever way possible,” sion and tenacity of these leaders and to health care professionals, has worked with she says. “I started with Marshall Foundaknow there is still an abundance of good the Foundation for more than two decades tion as a volunteer when my children were left in this crazy world.” and served as its executive director for the young and eventually became their execupast 14 years. In that time, she has assisted tive director. Marshall has always been close Visit marshallmedical.org for more with the expansion of 11 new health service to my heart and always will be.” information.

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family

to have and to hold The Unbreakable Father-Daughter Bond

by Don Pritchard

F

amily is a gift. As we come into the holiday season we think of gifts we want to receive and of ones we want to give to those we love. The greatest gift in life, however, is finding the one person to whom you can give your life. Great families are built upon the commitment made between two people to embark on life together—no matter what comes their way.

This past spring my wife and I experienced the joy of seeing our daughter marry a wonderful young man. On that day, I had the honor of giving her away. Family begins with the gift of being given away; it is preserved through time by the continual giving of ourselves to each other, in the love we professed on that day.

Below is what I said on my daughter’s wedding day. Hopefully it will make you remember that family begins with a gift.

Bryan, today I am granting your request of me and giving my daughter to you in marriage. But before I do, you need to know that she is more than just my daughter—she is my joy and the greatest treasure I will ever be able to give away to anyone. I’m a father of three sons but only one daughter. I have no one else to give away, and she is, and will always be, my ‘only baby girl.’

A man’s sons are the symbols and the carriers of their father’s strength and honor and the source of their parent’s pride, but daughters have their father’s heart.

Today I am giving you more than my daughter—I am placing into your trust, my heart and the joy of my life.

She believes you’re the man the universe has given to her to fulfill the dream she’s carried in her heart—and kept herself for—until this day.

Before I could give you my heart, my joy and my one and only baby girl, to be yours for the rest of your life, I want you to know that I believe she has chosen wisely and has found a man who her mother and I can trust to carry our heart—one who will protect our joy with his whole heart and with all that is in him. It is my honor, on behalf of her mother, to give our daughter away to you.

Treasure the gift of your family this holiday season.

•

Don Pritchard is the pastor at Solid Rock Faith Center in Diamond Springs.

32 stylemg.com - November 2013

Photo © michaeljung/fotolia.com.

If you’re blessed with a daughter, you will one day stand in my shoes—with your heart in your hand—and with another man asking you to place your heart in his hands…to have and to hold. You will feel the same joy and the intimidation of releasing your heart into another man’s hands.

magic marker Druid Monument of Placerville

by Hiliary C. Simon

A

s nights come earlier and evenings grow cooler, the lights of Placerville’s Main Street glow a bit brighter. At the junction of Cedar Ravine and Main Street there’s one light that has been glowing off and on for 87 years. Commonly known as the Druid Monument, the glass lamp—in the shape of a torch—sits atop a 20-foot pillar. The monument stands in memory of Frederick Sieg, the founder of California’s first Druidic Lodge.

Sieg was born in Germany in 1815 and eventually settled in Missouri. In 1853, like many other men seeking opportunity, he packed his things and headed west to Placerville where 34 stylemg.com - November 2013

he became a respected businessman. Sieg founded California’s first Grove of Druids in Placerville; soon after, he founded the second Grove in Coloma and the third in San Francisco. The first Druidic Lodge in California originally stood where El Dorado Savings and Loan sits today on Main Street.

Sieg, who brought the United Ancient Order of Druids to California, passed away in 1888. He is buried in the Union Cemetery in Placerville; on his headstone, the title “Past National Grand Arch” is inscribed.

Very little is known about the original Druids of ancient Europe. Historians believe that our modern holidays of Halloween and All Souls’ Day originated with Samhain, an ancient Gaelic and Druidic festival.

As Christianity spread in the Middle Ages, Druidic practices became associated with witchcraft and dark magic. In 1770, during the Age of Enlightenment, Henry Hurle founded the first modern Druid Lodge in London. By 1830, interest in the Druidic Order had spread to America. The modern Druidic Order is very similar in history, liturgy and theology to that of the Masonic Order. They are considered a fraternal organization with separate auxiliaries for ladies.

In September 1926, the Grand Lodge of the United Ancient Order of Druids erected the Druid Monument to honor Frederick Sieg. On the day of the dedication, a special train was used to bring members from the Lodge in San Francisco to Placerville in their ceremonial robes. The monument itself was presented by the Noble Grand Arch to the Mayor of Placerville, Albert Simon. A band, comprised of members of the Fraternal Order of Druids, played music and the Grand Arch Druidess sang “The Star Spangled Banner.”

The monument quietly stands today in the same place it has for 87 years, and has been restored twice—once in the ‘70s and again in 2007. The pillar originally had fountains around the base, but they’ve since been replaced with plaques. Inscribed on the monument are Druidic symbols of oak leaves and daises, topped with a glass lamp in the shape of a blazing torch, which stands for the Druidic practice and belief in “Truth, Justice, and Righteousness.”

According to some sources, Druids still gather at times, late in the night, around the old Druid Monument in Placerville.

•

Photo courtesy of City of Placerville.

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warm welcome 9 Ways to Prepare for Holiday House Guests

by Kerrie Kelly, ASID

W

hen friends or relatives come to visit for the holidays, make their visit a pleasurable one, by thinking ahead and offering them your gracious home. Fruit baskets and floral arrangements are not necessary, just a bit of thoughtfulness and good planning. The following steps will walk you through what you need to know to make your next hosting experience a great one for everyone.

1

SAVE YOUR BEST PARKING SPOT

PROVIDE A GRAB-AND-GO BREAKFAST STATION

If parking in your neighborhood is limited, be sure to reserve your off-street spot for guests. Go out ahead of time and track down a convenient street spot if you need to—just don’t make your guests spend their first moments at your place looking for a spot.

3

Keep fresh fruit, breakfast cereals and other essentials together on the counter for early risers. Give guests a quick kitchen tour the night before so they can get their morning coffee or tea without waiting for you. If you want to set an extra special table, adding a monogrammed mug and a small flower arrangement is lovely and doesn’t take much effort.

2 SET A CASUAL TONE

4 36 stylemg.com - November 2013

PREP YOUR FRONT PORCH This area is the first thing guests see when visiting your home, so make sure it’s well lit, freshly swept and outfitted with clean cushions and fresh plants.

All photos by Brian Kellogg Photography.

Cleaning your home before guests arrive is a must; however, keeping things close to the usual state of things around the house will help put guests at ease.

Newspapers on the coffee table and a casual playlist in the background will set the stage for relaxation.

PROVIDE OLD-SCHOOL ENTERTAINMENT

5

With the oversaturation of high-tech gadgets in our lives these days, it can feel really refreshing to unplug for an afternoon. Play board games or cards, work on a big puzzle, read, chitchat, or go for a walk.

STOCK BEDROOMS AND BATHS WITH ESSENTIALS

Photos 5 and 6 by Brian Kellogg Photography. Photo 7 © corepics/fotolia.com. Photo 8 © termis1983/fotolia.com. Photo 9 © Rido/fotolia.com.

You don’t need to be outfitted like a four-star hotel, but certain basics should be in place to make your visitor comfortable. Essentials include fresh sheets, pillows and blankets on the bed, window coverings, a working light, bath towels, a wastebasket and a cleared shelf and hanging closet area.

Bonus items include a fan, iPod docking station, clock, hairdryer, snacks, mini toiletries (such as razors, aspirin and hairspray), and a surge protector for charging devices.

8 6

ALLOW FOR DOWNTIME It’s all too easy to over-plan activities for holiday guests. Having a few tentative outings or other visitors on the agenda can be helpful, but avoid the urge to fill every last minute. Most guests will really appreciate some blocks of unstructured time to relax, chat, read, nap, or even venture out on their own.

7 GIVE GUESTS A JOB IN THE KITCHEN

When dinnertime rolls around, feel free to have guests pitch in with a few simple tasks in the kitchen. Ask them to set the table, pour the wine, choose the music, prep greens for a salad and soon your visitors will feel right at home.

9

RECONNECT AT THE END OF THE DAY

Even if you and your visitors part ways during the day, it can be nice to regroup and kick back together at the end of the day. Make a ritual of carrying snacks and beverages into the living room or onto the covered porch and sharing stories about your day.•

Kerrie 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.

November 2013 - stylemg.com 37

3rd

ANNUAL RECIPES REMEMBERED FROM OUR FAMILY TO YOURS, It’s time again to gather ’round the table with family and friends and recount the memories of celebrations past amidst the sharing of scratch-made food.

This year we keep tradition and give you a gathering of Style readers’ most favorite celebratory recipes.

Apple and Sausage Stuffing Submitted by Debra Linn; recipe from epicurious.com • • • • • • • • • •

2 tbsp. vegetable oil 1 lb. spicy pork bulk sausage 1 cup celery, diced 1 cup onion, diced 1 cup peeled and cored apple, diced 2 garlic cloves, minced 1 tbsp. fresh parsley, chopped 2 tsp. fresh sage, minced 1 bay leaf 8 cups, 1-inch cubes French bread

THANKSGIVING THOUGHT: “I’m thankful that although none of my kids will be home for Thanksgiving, each of them will be spending the day with someone they love.”

—Debra Linn

38 stylemg.com - November 2013

with crusts (from 1-pound loaf) 1 cup whole milk 1 cup low-sodium chicken broth 2 tbsp. (1/4 stick) butter, melted 3 large eggs, beaten to blend Heat oil in heavy large skillet over medium heat. Add sausage and sauté u n t i l co o ke d t h ro u g h a n d b row n , breaking into pieces with spoon (about 8 minutes). Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet.

Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)

Preheat oven to 350 degrees. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth and butter in bowl to blend. Mix into stuffing; season with salt and pepper.

Mix in eggs; transfer to prepared dish.

• • • •

Bake uncovered until cooked through and brown, about 50 minutes. Yields 8-10 servings.

World’s Best TurkeyBrine

Opposite page: opening photo © hitdelight/fotolia.com, stuffing photo © ilumusphotography/fotolia.com.This page: turkey photo © OlgaNayashkova/fotolia.com, Biscuit photo © BrendaCarson/fotolia.com. Aimee Carroll's family photo by Little Blessings Photography.

Submitted by Aimee Carroll; recipe from foodnetwork.com This turkey brine recipe has become a favorite in my family. A few years ago, my husband roasted a turkey (with this brine recipe) and fried a turkey at the same time. This roasted turkey recipe unanimously won the taste test over the fried turkey! We were all shocked!

Grandma Ethel’s Baking Powder Biscuits Submitted by LeeAnn Dickson • • • • •

4 cups unbleached flour 2 tbsp. baking powder 1 tsp. salt 1-1/2 cups of ice-cold butter 2 cups buttermilk (approximate) Sift and combine the dry ingredients into a bowl and cut in the butter with two knives or pastry blender until butter is completely incorporated into the flour. Slowly add the buttermilk until the dough is just pulling off the sides of the bowl. The mixture should be somewhat dry. Roll out dough onto a lightly floured surface. Knead if needed. The trick to great fluffy biscuits is to handle the dough as little as possible.

Pat or roll out dough until it's at a desired height (between 1/2 to 3/4 inches high). Cut into rounds with a biscuit cutter or section into squares with a knife. Bake on a parchment papered cookie sheet at 450 degrees for about 12-15 minutes. Serve hot with lots of butter. Yields about 24 biscuits.

THANKSGIVING THOUGHT: “Our holiday dinners were always special because my beloved Grandma Ethel would come visit for the whole week. Sometimes my dad, who worked on the railroad, had to work on Thanksgiving, so our big meal might be Friday or Saturday; you just never knew when the big bird would pop out of the oven.

These were fun and memorable meals.

Thanksgiving was not Thursday...it was the day my dad was home.”

—LeeAnn Dickson

• 1 (14-16 pound) frozen young turkey FOR THE BRINE: • 1 cup kosher salt • 1/2 cup light brown sugar • 1 gallon vegetable stock • 1 tbsp. black peppercorns • 1-1/2 tsp. allspice berries • 1-1/2 tsp. chopped candied ginger • 1 gallon heavily iced water FOR THE AROMATICS: • 1 red apple, sliced • 1/2 onion, sliced • 1 cinnamon stick • 1 cup water • 4 sprigs rosemary • 6 leaves sage • Canola oil Two to three days before roasting: B e g i n t h aw i n g t h e t u r key i n t h e refrigerator or in a cooler kept at 38 degrees. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees.

Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with

THANKSGIVING THOUGHT: “This year I’m feeling especially grateful for the birth of our healthy baby girl. She has completed our little family and we’re soaking in every moment of her sweetness.”

—Aimee Carroll

paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes.

Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2.5 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. Yields 10-12 servings

November 2013 - stylemg.com 39

Submitted by Desiree Patterson, recipe by Emeril Lagasse • • • • • • • •

1/4 cup kosher salt, plus more for seasoning 1 lb. medium shrimp, peeled and deveine 1/2 lb. bay scallops 2 lemons, juiced 2 limes, juiced 2 oranges, juiced 1 cup peeled, seeded and diced cucumber 1/2 cup finely chopped red onion 2 serrano chiles, seeded and finely chopped • 1 cup seeded and diced tomatoes • 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces • 1 tbsp. roughly chopped fresh cilantro leaves, plus leaves for garnish • 1/4 cup extra-virgin olive oil Your favorite tortilla chips, pita chips or crostini for dipping Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.

Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.

Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.

To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves and eat as dip with chips or bread, or all by itself!

THANKSGIVING THOUGHT: "I am thankful for my entire family.

Through thick and thin, my love for them grows every day. Just when I think I can't love them any more, I do.”

—Desiree Patterson

40 stylemg.com - November 2013

Submitted by Kerrie Kelly FOR THE LOBSTER STOCK: • 5 lbs. lobster bodies • 1/2 cup peppercorns • 1 bunch celery, rough chop • 1 yellow onion • 4 bay leaves • 1 tbsp. cayenne pepper • 4 tbsp. paprika • 2 tbsp. salt • 2 gallons water • Juice and whole lemon Toss lobster bodies, celery and onion lightly in olive oil, salt and pepper. Roast in the oven at 400 degrees until vegetables are slightly caramelized. In stockpot, add remaining ingredients.

Bring to a boil and then reduce heat to medium low. Simmer for one hour. Reduce stock to 1/2-1 gallon.

FOR THE CIOPPINO SAUCE: • 1/4 lb. butter • 1/4 cup olive oil • 1 lb. bacala or salt cod (rinse in water for three days prior) • 3 red onions, julienned • 1 tbsp. garlic THANKSGIVING • 1/2 cup Italian parsley THOUGHT: • 2 tbsp. chili flakes “We are thankful • 3 cups white wine each day for our • 1/4 cup dry oregano loving family, sincere • 1 tbsp. cumin friendships, and that we • 1 tbsp. white pepper get to do what we love • 3 tbsp. tomato paste each and everyday.”

• 2 tbsp. celery salt —Kerrie Kelly • 2 #10 cans San Marzano tomatoes with basil Melt down butter, olive oil, bacala or salt cod and chili flakes until completely broken down. Add garlic and onions and sate until translucent. Deglaze with white wine. Add parsley, oregano, cumin, white pepper, tomato paste and celery salt and reduce wine by half. Add San Marzano tomatoes with basil and one gallon of stock. Bring to a boil and then reduce heat to low. Simmer for three hours. Add salt and pepper to taste. Blend until completely smooth, like soup. Sauté your favorite seafood, add sauce and pour yourself a glass of wine! Salute!

Cioppino photo © evgenyb/fotolia.com. Ceviche photo © kowalskis.com. Family photos courtesy of respective family.

Shrimp and Scallop Ceviche

Chef Richard’s Palazzo Giuseppe’s Cioppino (San Luis Obispo, California)

Refried beans photo © simplyscratch.com; potatoes photo © AndreyStarostin/fotolia.com; burritos photo © fitmamarealfood.com. Family photos courtesy of respective family.

*Slow Cooker Refried Beans Recipe from sixsistersstuff.com

Slow Cooker Chili Colorado Beef Burritos Submitted by Rachel Lopez • • • • • •

2 pounds cubed stew meat 1 large can enchilada sauce (at least 19 oz.)

2 beef bouillon cubes Slow Cooker Refried beans* 6-8 burrito-size flour tortillas 2 cups shredded cheese (we used Colby jack, but any kind will work) Spray your slow cooker with non-stick cooking spray. Put beef, bouillon cubes and enchilada sauce into slow cooker; cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for approximately 3-4 hours). When beef is done (it will be very tender and flake off when stirred), turn oven on broil. On an ovenproof plate, lay out a tortilla. Place about 1/2 cup of the meat (drain first using a slotted spoon) and a spoonful or two of beans onto the tortilla. Roll into a burrito. Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover and top with cheese. Broil until cheese is bubbly, about 2-4 minutes. Makes 6-8 burritos (depending on how full you make them).

Homestyle Potatoes Submitted by Josiah Velasquez • • • • •

Potatoes (desired amount) Vegetable or canola oil (whatever your preference) Onion, diced Garlic, minced Red chili flakes

THANKSGIVING THOUGHT: “We are thankful for friends and family who we live close by.”

—Haley Titus

• 1 onion, peeled and halved • 3 cups dry pinto beans, rinsed • 1/4-1/2 fresh jalapeño pepper, seeded and chopped • 2 tbsp. minced garlic THANKSGIVING • 3 tsp. salt THOUGHT: • 1-3/4 tsp. fresh ground black “I am thankful for pepper eve r y b l e ss i n g G o d • 1 / 8 t s p . g r o u n d c u m i n has given me. From (optional) my amazing husband • 5 cups water and our five children to • 4 cups chicken broth all the precious friends Place the onion, rinsed beans, and families we have jalapeno, garlic, salt, pepper and the privilege to do life cumin into a slow cooker. Pour in with—it is truly a season the water and chicken broth and of thankfulness.” stir to combine. Cook on high for —Rachel Lopez 8 hours, adding more water as needed. Note: If more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

• Rosemary • Salt and pepper Take the desired amount of potatoes and put them in the microwave for 2 minutes. (You can boil them but it takes considerably longer.) Rotate the spuds and put them back in the microwave for another 2 minutes until medium soft to the touch. Dice to desired size (not too small or they will fall apart). Fry potatoes on medium heat with oil. Mix with diced onion, garlic, black pepper, red chili flakes, rosemary and salt (to taste). Fry for 10-15 minutes or until golden brown.

November 2013 - stylemg.com 41

Submitted by Emily Dallosta

Pumpkin Chocolate Chip Pancakes Submitted by Maria Garcia

Sonora Eggs Submitted by Gena Wiskus • • • • • • • •

12 eggs beaten 1 pint cottage cheese 1 lb. Cheddar cheese 1 lb. pepper jack cheese 4 oz. Ortega diced green chiles 1/2 cup flour 1 heaping tsp. baking powder 1 cube melted butter Mix eggs, cottage cheese, Cheddar cheese, pepper jack cheese and Ortega chiles together and add flour, baking powder and melted butter. Bake at 350 degrees for 35-40 minutes in a 13x9 inch pan. Serve with salsa and sour cream.

THANKSGIVING THOUGHT: “I am thankful for my abundant blessings—my husband, our children, their significant others—and for the joy and love that they share not only with our family but with those people whose lives they touch on a daily basis. I am also thankful for the blessing of good health.”

—Gena Wiskus

42 stylemg.com - November 2013

These are such a fun, healthy treat, especially if you use dark chocolate chips, for big and little kids alike and have been a hit with our family for the past couple of years!

• Pancake mix (preferably the kind where all you add is water) • 1/2 cup canned pumpkin • 1/2 cup chocolate chips P re p a re p a n c a ke s p e r p a c ka g e instructions (following the serving size of 8-10 pancakes). Stir in pumpkin and chocolate chips. Make pancakes on griddle per package instructions. Makes 8-10 pancakes (depending on their size).

THANKSGIVING THOUGHT: “I am always thankful for my healthy family but this year, in particular, I am thankful for second chances we get in life. I have the opportunity, thanks to my hardworking husband, to go back to school and am savoring every moment of learning and soaking up as much knowledge as I can get!”—Maria Garcia

• • • • • • • • • • • • •

1 3/4 cup all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/8 tsp. ground cloves 1/3 cup vegetable oil 1/2 cup brown sugar 1 egg 1 tsp. vanilla extract 3/4 cup pumpkin 1/2 cup milk

FOR THE COATING: • 1 stick unsalted butter, melted • 2/3 cup sugar • 2 tbsp. cinnamon Preheat oven to 350 degrees and spray mini muffin tins with non-stick cooking spray. Combine flour, baking powder, salt and spices in a bowl and whisk until combined. In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin and milk.

Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes. Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After poppers cool for a few minutes, LIGHTLY coat them in butter (I prefer to brush on the butter) and roll them in the sugar mixture.

THANKSGIVING THOUGHT: “This year I’m thankful to live so close to my family. It’s fun to get together and hang out, and it’s really nice to have parents who are willing to watch their grandson. I love having the extra help and they love doing it!”

—Emily Dallosta

Sonora Eggs photo © razmarinka/fotolia.com; pancakes photo courtesy of Maria Garcia; pumpkin poppers photo © matka_Wariatka/fotolia.com. Family photos courtesy of respective family.

Pumpkin Poppers

Harvest Fudge Submitted by Maria Garcia

Pesto photo © Melastmohican/fotolia.com; turkey chili photo © arinahabich/fotolia.com; harvest fudge photo courtesy of Maria Garcia.

• 1 can chocolate frosting • 1-8-10 oz. bag of chocolate chips • 1/2 cup candy corn (any flavor) Melt frosting and chocolate chips in nonstick (if you have it) saucepan over low heat until melted, remove from heat and stir in candy corn. Place aluminum foil on bottom and over sides (for easy removal of fudge once set) of an 8x8 pan and spray with nonstick spray. Pour fudge in pan and smooth out, place in refrigerator and let set for at least 2 hours, then lift out of pan using foil handles and cut into squares and eat!

Pesto Stuffed Shells Easy Turkey Chili Submitted by Breanne Randall • • • • • • • • • •

1 lb. ground turkey meat 2 tbsp. olive oil 2 packets taco seasoning 1 white onion, diced 1 can tomato paste 2 cans diced tomatoes 1 can kidney beans, drained 1 can corn, drained 1 can black beans, drained 3 cups water Cook diced onion in olive oil until translucent, about 3-5 minutes. Add turkey meat and begin browning. Add tomato paste to turkey and onion mixture until thoroughly mixed.

Continue cooking until meat is fully browned, about 3 minutes.

Add remainder of ingredients, mix until combined, cover and cook on low for 30 minutes.

Submitted by Emily Dallosta

• 12-16 jumbo pasta shells • 4 oz. cream cheese, softened • 1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping • 3 tbsp. prepared pesto (homemade or store bought) • 2 cups shredded cooked chicken • 2 cloves garlic, minced • Tomato sauce • Salt and pepper, to taste In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Pour the tomato sauce over the shells, then sprinkle the remaining 1/4 cup of cheese over filled shells. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes, or until shells are bubbling hot and cheese melts.

November 2013 - stylemg.com 43

Submitted by Jennifer Resnicke This recipe is for an Italian cookie and is traditionally made for Day of the Dead festivities. In our family we don’t celebrate Day of the Dead, so the cookie for us is something we make around the holidays.

The cookies are a little unusual because they kind of hollow out when they’re

baked, and the inside falls to the side and cooks in a flat kind of pool; they end up being crispy and delicious and go perfectly with a cup of coffee. This particular recipe came to me from my dad, who got it from his Aunt Anne DiMaggio. One of the things we love about this recipe is that it came with a note from Aunt Anne saying, “This is Hope Mazza’s recipe and she does not grease the pan! … that is a mistake …” She was definitely right about that one.

• 2 tbsp. plus 1 tsp. shortening (can use margarine) • 2 pounds powdered sugar • 4 tsp. baking powder • 5 eggs • 1/2 tsp. cloves • 1/2 tsp. nutmeg

• 1 tsp. cinnamon • 2 tbsp. vanilla extract • 4 cups of flour (not sifted) Mix all ingredients. Roll out pieces of dough on a floured cutting board into logs the width of your thumb. Cut the logs into about 1-inch or 1-1/2 inch long pieces.

Leave them overnight to dry on a floured wooden cutting board (yes, it needs to be wooden, a plastic one or a cookie sheet won’t work). They should get dried out.

Preheat your oven to 350 degrees. Lightly spray a cookie sheet with Pam. Arrange the pieces with ample space in between (four rows of three should be about right).

The cookies will spill out to the side when they cook, so you’ll want the extra space.

Cook for 8-10 minutes and leave on a cooling rack.

THANKSGIVING THOUGHT: “This year I’m most thankful for my family. I know it’s a cliché thing to say, but as I get older (and at the ripe old age of 24) I realize that not everyone is so lucky to be best friends with their siblings, parents, grandparents, uncles, aunts and cousins—and I really am. I’m so grateful that my family appreciates my brand of crazy, and that they love me not in spite of it, but because of it.”—Jennifer Resnicke

Chocolate Pecan Pie Submitted by Breanne Randall • 1 Pillsbury pre-made piecrust • 1-1/2 cups pecans • 1 cup semisweet or milk chocolate chips • 4 eggs • 1/2 cup sugar • 1/2 cup light brown sugar • 1/2 cup corn syrup • 1 tsp. vanilla extract • 1 tsp. cinnamon • Pinch of salt Preheat the oven to 375 degrees. Spread the pecans a n d c h o co l a te a l o n g t h e bottom of the pie shell. In a separate bowl, whisk all of the other ingredients together and pour into pie shell. Bake for around 50 minutes, or until the filling sets. Let cool for 30 minutes and serve with vanilla ice cream and caramel sauce.

44 stylemg.com - November 2013

THANKSGIVING THOUGHT: “This year our hearts are full of gratitude for our new baby girl, new beginnings, and a promising future. We really couldn’t ask for more!”

—Breanne Randall

Pecan pie photo © jpldesigns/fotolia.com; Bones of the Dead photo © cookiesitalian.com. Family photos courtesy of respective family.

Bones of the Dead

Macaroons

Harriet’s Last Minute Peach Crisp

Macaroons photo courtesy of Jessica DeLacy; peach crisp photo © laperla_777/fotolia.com. Family photos courtesy of respective family.

Submitted by Jessica DeLacy FOR THE SHELLS: • 4 egg whites, separated when cold, then “aged” for 24 hours (covered), to room temperature • 1/4 tsp. cream of tartar • 1/4 cup superfine granulated sugar • 1 tsp. vanilla extract • 2 cups powdered sugar (Don’t use organic! Doesn’t come out right.)

• 1 cup almond meal (can be found at Whole Foods or Trader Joe’s, in the baking section. Can also be replaced with hazelnut flour.)

• Food coloring, if desired.

(Gel, if you can find it, works best.)

Preheat oven to 350 degrees. Line an aluminum or otherwise light-colored baking sheet with silpat. Sift together the almond meal and powdered sugar. There may be some small pieces of almond left in the sieve when you are done—add these to the sifted mixture. Sifting is optional, but gives the shells a smoother texture.

Whisk the egg whites and cream of tartar on medium until soft peaks form.

Slowly add the granulated sugar, and whisk on medium high until stiff peaks start to form. Add the vanilla extract and food coloring, and then continue to beat until stiff peaks form. Fold in the powdered sugar/almond mixture carefully, as to not deflate the meringue.

Add the mixture into a pastry bag with a #11 or #12 type round tip. To pipe it onto the silpat, hold the bag over the silpat so that the nozzle is about a centimeter above the silpat, and squeeze so that the batter comes out of the pastry bag nozzle and spreads itself out until it’s about the

THANKSGIVING THOUGHT: “We are so incredibly thankful for our family and our time spent together to love and laugh!”

—DeLacy Family

Submitted by Wendy Sipple

size of a half dollar. Space them about an inch apart on the silpat; they don’t bake well if they are crowded. Once an entire sheet is piped, take the entire cookie sheet and whack it on the counter a few times to get the air bubbles out. Let the shells rest for about 45 minutes.

Bake the cookies for 14-16 minutes, or until the feet look mostly dried but the tops aren’t golden. Let them completely cool before moving them off the sheet.

To get off the silpat, gently peel the silpat out from underneath them. The bottoms should be flat, and they should peel off easily.

FOR THE FILLING: Any basic ganache can be used to fill the shells, and really, this is where most of your flavor is coming from. The most basic recipe is for vanilla shells with a chocolate ganache, but some people opt to fill them with jam or lemon curd. My personal favorite is this whipped white chocolate ganache.

• 1/2 cup of heavy cream • 1/2 cup of white chocolate chips Heat the heavy cream in a small saucepan over medium heat. In a heatsafe bowl, add the chocolate chips. Once the cream is simmering, pour it over the chips and whisk until the chocolate is fully melted and incorporated.

Refrigerate until quite cold (best to do this about the time you separate your eggs), and then whisk until the ganache takes on a “whipped” look. Pipe (or use a knife to spread) onto half of the shells, and then complete the cookie!

When I was a little girl we’d go to visit my grandmother and I always knew we would get to enjoy her delicious cooking, especially her desserts. I was always a big fan of her “crisps” (she had a few)—. here’s her recipe for her peach crisp.

• 4-5 peeled, sliced fresh peaches 1 tbsp. lemon juice • 1/2 cup sugar • 1/2 cup graham cracker crumbs • 1/2 cup slivered almonds • 1 tsp. cinnamon • 2 tbsp. butter Preheat oven to 350 degrees. Spread peaches in a 9-inch pie pan. Drizzle with lemon juice. Mix sugar, graham cracker crumbs, almonds and cinnamon, then sprinkle over peaches. Dot with butter.

Bake 30 minutes.

THANKSGIVING THOUGHT: I’m most thankful for healthy and happy friends and family—and a daily dose of laughter. Nothing feels better than a great big belly laugh, each and every day.

—Wendy Sipple Harriet, circa 1942

November 2013 - stylemg.com 45

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swag

Rawlings Edge Soft Junior Composite Football, $19.99 at Big 5 Sporting Goods, 284 Placerville Drive, Placerville. 530-295-8290, big5sportinggoods.com.

3 Strands Global “Jumnap” Bracelet, $15 at Apricot Lane Boutique, 1001 Heavenly Village Way, Suite 4, South Lake Tahoe. 530-541-7800, apricotlanetahoe.com.

brownie points

by Jazmin White Refresh “West” Boots, $29.99, and Boot Belt, $19.99, at Country Elegance, 4496 Missouri Flat Road, Placerville. 530-622-9338, countryeleganceplacerville.com.

Acid Blondie Belicoso Cigars

by Drew Estate, $6.50 each at The Art of Cigars, 2222 Francisco Drive, Suite 470, El Dorado Hills. 916-939-1855, artofcigars.com.

Estée Lauder Advanced Night Repair Synchronized Recovery Complex II, $92 (1.7 oz.) at macys.com.

Faux Fur Cape, $69, and Viola Studded Cross Tank, $29, at Cadence Corner Boutique, 4620 Post Street, El Dorado Hills.

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Doggie Pastries, $2 each at Bark Avenue Pet Supplies and Grooming, 4311 Town Center Boulevard, Suite 420, El Dorado Hills. 916-941-7400, barkavenueca.com.

48 stylemg.com - November 2013

Hat and Bow, $20, Douglas Teddy Bear, $39.95, and Pediped Originals “Giselle”, $37, at Dandelions Children’s Store, 3490 Palmer Drive, Suite I, Cameron Park. 530-672-2022, dandelionsusa.com.

Country Elegance, Bark Avenue and Dandelions photos by Justin Buettner. Cadence Corner Boutique photo by Aaron Roseli. All others courtesy of their respective companies.

Chocolate Toffee Crunch Cupcake, $2.50 each (minimum purchase of one dozen) at wearecupcakes.com based in El Dorado Hills.

Serving Lunch & Dinner 7 Days a week Weekday Happy Hour in the bar from 3-6 p.m.

251 Main Street • Placerville 530-622-7500 torinosonmainstreet.com

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Sat., December 7, 2013 7:30 PM Sun., December 8, 2013 3:00 PM Overture from La Forza del Destino Verdi The Hebrides Mendelssohn In the Steppes of Central Asia Borodin Marche Hongroise from The Damnation of Faust Berlioz Overture from Die Fledermaus Strauss, Jr. Romanian Rhapsody No. 1 Enescu Songs of the Highlands performed by the City of Sacramento Pipe Band Plus our singalong carols and other holiday favorites

Harris Center for the Arts

Three Stages at Folsom Lake College, 10 College Parkway, Folsom, CA 95630

Visit www.folsomsymphony.com or call 916-608-6888 for ticket information

dine

Venison Loin

50 stylemg.com - November 2013

the smith flat house Divine Cellar Dining

by Sharon Penny Photography by Dante Fontana

W

hen I say the cellar at The Smith Flat House is a goldmine, I’m not speaking in metaphors. The cellar is an actual converted gold mine, but the gold you find here now is the incredible food coming out of their kitchen.

The atmosphere down in the cellar is warm and inviting, the food excellent, the service friendly and attentive; and the overall mood, pleasantly and reassuringly relaxed.

For starters, my husband I shared a delectable artisan cheese plate with Parmesan, Gruyère, blue cheese and seasonal fruit. There were so many inviting choices for mains, but as unapologetic carnivores, the venison loin and coffee-rubbed tri-tip specials sounded too good to ignore. After we placed our order, the waiter returned saying they were out of tri-tip but recommended a local leg of lamb. (If you’re a lamb lover this is the same as being told, “We’re out of cake but we do have ice cream.”)

Even though I devoured my venison, I sneaked more than my share of lamb off my husband’s plate. Tender doesn’t begin to describe it; perfectly crusted with just a hint of fresh mint, it oozed that perfect “Sunday roast” flavor. Not that the venison was in any way overshadowed by the lamb—far from it. Cooked to perfection, tender and full of flavor, the rosemary spice rub encrusting the meat accentuated it perfectly. And those creamy, textured-just-so mashed potatoes? Whoa. Just…whoa.

I was determined to try their chocolate avocado mousse so I activated my reserve dessert-stomach (trust me, it’s a thing). In a word: delicious. While not “fluffy” like a traditional mousse, it was remarkably airy, while the avocado gave the chocolate an irresistible tang.

Paired with seasonal berries and syrup, this dessert was a real showstopper. Bravo, Smith Flat House! Encore!

Even though I devoured my venison, I sneaked more than my share of lamb off my husband’s plate.

•

The Smith Flat House, 2021 Smith Flat Road, Placerville, 530-621-1003, smithflathouse. wordpress.com.

Artisan Cheese Plate

November 2013 - stylemg.com 51

dine

bamiyan afghan restaurant Indulge in the Exotic

by Jennifer Resnicke Photgraphy by Dante Fontana

I

have to admit: I’m a reluctant culinary voyager. On a recent Friday night my husband had to reassure me about heading to Bamiyan to try Afghan food. The first thing I noticed was the abundance of deep, rich colors and textures (luxe dark wood tables, crystal chandeliers), and creamy billowing curtains that evoked the decadence of indulging in another culture’s cuisine. Between that and the dim lighting, the space is perfect for a date night.

Being an ardent lover of iced tea, we had to try the Afghan version, which tastes like a delicious combination of Thai and chai teas. All concerns went out the window after this. It was my first foray into the unusual and scrumptious flavor combinations of Bamiyan.

We ordered the appetizer platter, which included pakawra (potato slices battered and fried crispy), patak (fried, thin dough with vegetable filling), bolani (grilled flatbread filled with seasoned potatoes and vegetables), and our resounding favorite, the samosas, prepared using thin dough that is fried crispy and stuffed with potatoes, peas and spices. Two dipping sauces accompanied the bevy of fried delights: cool, creamy yogurt and complex cilantro chutney.

My husband ordered the chaplee kebab; ground beef mixed with green onion, seasonings and spices, and grilled in a patty (reminiscent of an Afghani meatball). It came with a side of very long grain rice and reminded me of an ultra-satisfying meat and potatoes-like dish.

My choice was the less-familiar mantoo, featuring deliciously chewy steamed dumplings filled with subtle beef and onions, and an aromatic house-made yogurt sauce with garlic and mint.

The masterful mix of spices and flavors was so unusual and intriguing that I kept eating to discern each ingredient. Before realizing it, however, I was Appetizer Platter staring at an empty plate—still at a loss for what made it so delectable.

Luckily, we saved space for dessert—their homemade rice pudding with cardamom, rose water, sliced almonds and pistachios was phenomenal. Word to the wise: Save some of your iced tea then grab a bite and take a sip—it’ll taste like black licorice. Trust me, it’s time to try Afghan food…if not just for the rice pudding and tea.

The masterful mix of spices and flavors was so unusual and intriguing that I kept eating to discern each ingredient.

•

Mantoo

52 stylemg.com - November 2013

Bamiyan Afghan Restaurant, 1121 White Rock Road, El Dorado Hills, 916-941-8787, afghancuisine.com.

Chaplee Kabob

November 2013 - stylemg.com 53

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 have been voted number one caterer and number one ribs in El Dorado County. Dine-in, Carryout 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.

The Independent Restaurant & Bar 629 Main Street, Suite 102 Placerville | 530-344-7645

Diamond Chinese Restaurant 570 Pleasant Valley Road Placerville | 530-622-8188

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

Dignity Dragon Restaurant 415-A Placerville Drive Placerville | 530-622-4293

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

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

New Haven ** 6396 Pony Express Trail Pollock Pines | 530-644-3448

• FRENCH

Bricks Eats and Drinks 482 Main Street Placerville | 530-303-3480

Old Town Grill 444 Main Street Placerville | 530-622-2631

Burger Barn ** 6404 Pony Express Trail Pollock Pines | 530-344-7167

Placerville Brewery ** 155 Placerville Drive Placerville | 530-295-9166

Buttercup Pantry 222 Main Street Placerville | 530-621-1320

Shingle Springs Coffee Co. ** 4068A Mother Lode Drive Shingle Springs | 530-676-2623

Café Luna 451 Main Street Placerville | 530-642-8669

Snooty Frog ** 3300 Coach Lane Cameron Park | 530-677-9025

Caffé Santoro ** 2531 Merrychase Drive Cameron Park | 530-387-4432

Sweetie Pies ** 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!

Centro ** 385 Main Street Placerville | 530-626-5500 Crystal Basin Bistro 3590 Carson Road Suite B Camino | 530-303-3749 Hours: 11 a.m. to 7 p.m. Everyday Cards Accepted: V, MC, D, AmEx Crystal Basin Bistro is Highway 50’s Best Stop with a 5 Star Yelp Rating! Located 5 miles east of Placerville, we bring tasty, wine-friendly food to Camino. All dishes are priced between $6 and $8 and feature culinary stars like our Stuffed Mushroom Caps, Pulled Pork on Texas Toast and our Carnitas Tacos. Each Friday night, we feature live music and a 3-course dinner for $15. For those who know to avoid the malls, join us for Black Friday Brunch on November 29th 11 am to 2pm featuring a spectacular spread and endless Mimosas!

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

54 stylemg.com - November 2013

ZacJack Bistro 3275 Coach Lane Cameron Park | 530-676-2969 Hours: Monday: Closed Tues.-Thurs.: 11 a.m. - 8:30 p.m.

Fri.-Sat.: 8 a.m. - 9:30 p.m.

Sun.: 8 a.m. - 8 p.m.

Credit Cards Accepted: V, M, A Conveniently located off highway 50 in Cameron Park, ZacJack Bistro, the new restaurant concept from the chef/owner team at Zachary Jacques, serves fresh California bistro cuisine using traditional French and new cooking methods. Open six days a week for lunch and dinner, and serving award winning (Style Magazine Favorite Brunch 2012) breakfast Friday through Sunday. House made artisan breads, Kobe beef burgers ground daily, and fresh ketchup punctuate our focus on locallysourced, all-natural, organic food. Come visit ZacJack Bistro to see how everyday can be gourmet.

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

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

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

• ITALIAN Papa Gianni’s Ristorante ** 3450 Palmer Drive Cameron Park | 530-672-2333 Torino’s Italian Ristorante 251 Main Street Placerville | 530-622-7500

• 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

• THAI Taste of Thai 1160 Broadway Placerville | 530-621-9559 If we’ve omitted your favorite restaurant or you find an error, let us know via email: info@stylemg.com.

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

• ON THE MENU • Sample Menu Selections Appetizers Calamari Fritta

Entrées 10.95 (small), 13.95 (large)

Bruschetta 7.50

Ravioli 14.95

Tomatoes, onions, garlic and basil dressed with olive oil, served with toasted bread

Our homemade meat filled ravioli, served in a meatsauce

Sausage & Peppers

Mussels, shrimp and scallops, served in a light cream sauce over linguini

8.95

Meatball

Frutta di Mare Pollo Francesco

19.95 17.95

Chicken breast, artichoke hearts and mushrooms, served in a cream sauce

Lunch Sandwiches 6.50, 6.95 with cheese

Our homemade meatballs, topped with meatsauce

Chicken Parmigiana

3450 Palmer Dr. Ste. 1 Cameron Park Inside Bel Air Shopping Center 530-672-2333 • papagiannis.net Reservations Recommended

15.95

Vodka, cream and chillies blended in a marinara sauce, served over semolina wheat pasta

Sliced sausage links, bell peppers and potatoes, sautéed in olive oil

Papa Gianni’s Ristorante

Gnocchi alla Vodka

Deep fried calamari, served with a spicy marinara dipping sauce

7.50

Vitello Saltimbocca

21.95

Veal cutlets, sautéed in white wine then layered with proscuitto, provolone and mushrooms

Chicken breast, topped with marinara sauce and melted mozzarella

Desserts

Italian Submarine

7.50

Tiramisu 6.50

Toscano salami, pepperoni, coppacola, provolone, lettuce, tomatoes, onion, mustard, mayonnaise and vinaigrette

Lady finger cookies dipped in espresso and layered with a marscapone whipped cream

Cannoli 4.95

Hours: Tues-Thurs: 11am - 2pm; 5pm - 9pm Fri: 11am - 2pm; 5pm - 10pm • Sat: 5pm - 10pm Sun: 5pm - 9pm • Closed Mondays

Italian pastry filled with creamy ricotta, rum and chocolate

Sample Menu Selections Oyster Bar Oysters On The Half Shell

Endive Salad Market

Six fresh oysters shucked to order and served over ice with sides of both pink peppercorn-shallot mignonette and chipotle cocktail sauce

Oysters Casino

Market

Four freshly shucked oysters baked with maître d’ butter, tomato confit, applewood-smoked bacon, Asiago cheese, and panko bread crumbs

Oysters Rockefeller

Market

Four freshly shucked oysters baked with a stuffing of applewood-smoked bacon, pernod sautéed baby spinach, and minced garlic, and topped with creamy béarnaise sauce

Salads Warm Spinach Salad

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

10.50

Lightly wilted organic baby spinach tossed with pickled red onion, mushroom ragout, green apple matchsticks, brown sugar-almond brittle, applewood-smoked bacon lardons, and a bacon-balsamic vinaigrette Hours: Monday: Closed • Tuesday-Thursday: 11 a.m. - 8:30 p.m.

Friday-Saturday: 8 a.m. - 9:30 p.m. • Sunday: 8 a.m. - 8 p.m.

10.50

Belgian endive leaves lightly dressed with our bleu cheese vinaigrette, and topped with crumbled bleu cheese, red grapes, green apple matchsticks, and candied almonds

Entrées Vegetable Wellington

18

Tomato & onion confit, organic baby spinach, artichoke hearts, herb roasted mushrooms, and mozzarella cheese wrapped in puff pastry and baked golden brown. Served with freshly made béarnaise sauce, creamy Yukon Gold mashed potatoes, and seasonal vegetables

Shrimp Macaroni & Cheese

15.50

Elbow macaroni pasta, wild prawns, and a blend of four cheese layered with a garlic and shrimp béchamel and topped with crunchy panko bread crumbs. Baked and served with preserved Meyer lemon relish

Boneless Beef Short Rib

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19

Beef short rib braised in red wine, house made beef stock, mirepoix, and herbs, and served over Yukon Gold mashed potatoes and seasonal vegetables with bordelaise sauce and crispy onion strings

November 2013 - stylemg.com 55

taste

dinner date OLD-FASHIONED MACARONI & CHEESE From Sunday Dinners: Food, Family, and Faith From Our Favorite Pastors by Diane Cowen (Andrews McMeel Publishing, 2013, $24.99) This luscious dish isn’t necessarily a regular menu item for this healthconscious family, but when they’ve just got to have some old-fashioned comfort food, Kirbyjon Caldwell hits the kitchen to make this special recipe the way his mother made it.

• • • • • • •

8 ounces large elbow macaroni Olive oil 1/2 cup (1 stick) butter 1/4 cup chopped fresh chives 1 (12-ounce) can evaporated milk 1 tsp. salt 16 oz. shredded mild Cheddar cheese

Preheat the oven to 350 degrees. Grease a 3-quart baking dish.

Bring a large pot of water to a boil. Add the macaroni and a sprinkle of olive oil.

Cook until al dente. Drain and set aside.

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Melt the butter in a medium-size saucepan. Add the chives, evaporated milk, and salt, and stir well.

Place half of the macaroni in the prepared baking dish. Cover with half of the cheese. Layer with the remaining macaroni and top with the remaining cheese. Pour the milk mixture over the top.

Bake for 20 minutes, or until the milk mixture is absorbed. Turn on the broiler for 1 to 2 minutes to brown the top of the cheese. Serves 12

NAPA CELLARS 2012 CHARDONNAY As most people know, Rombauer makes one of the most popular Chardonnays on the market. Napa Cellars may not be as big and mouth filling as Rombauer, but it’s like a “mini Rombauer” for one third of the price! The actual winery was even started by the Frank and Rombauer families.

Napa Cellars 2012 Chardonnay is very rich and toasty with great aromas of apple, tropical pineapple and lush pears. On the palate is ripe fruit and sweet oak with a nice mouth feel; you can almost taste crème brûlée in the glass. The wine’s fruit is hand-selected from vineyards in prime locations around Napa Valley; a portion of the juice is cold fermented in stainless steel tanks, and the remaining is barrel fermented and aged for six months before being put through malolactic fermentation.

With more than 16,000 cases made every year, this wine should be fairly easy to find. For a Napa appellation Chardonnay and at approximately $15 retail, it’s an incredible deal, and is big enough to stand up to this month’s Old-Fashioned Macaroni & Cheese.

—Richard Righton Owner, 36 Handles and Relish Burger Bar

•

Recipe and cookbook photo by Michael Paulsen, courtesy of Andrews McMeel Publishing. Wine bottle photo courtesy of Trinchero Family Estates.

Food and Wine for the Season

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47. Small eateries 51. Fishing need 53. Devour 54. Colorful crop 55. Extended play, for short 56. Earned Run Average, shortened 58. Much ________ 61. Send business to 62. Application encl.

64. Short for artificial intelligence 65. Ave. cousin 66. Show respect to 70. Seasonal moon 72. Ultraviolet, for short 73. Take to the slopes 74. Certain sauce 75. (see 59 down)

DOWN 1. Recognize 2. Indian dwelling 3. Web addr.

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4. 1620 ship 5. Thanksgiving Day 6. Overhang 7. Age; _____ old 8. Verbal approval or admiration 9. More than suffix 11. Tall cereal plant 17. Swaps items 19. Em follower 21. Did you ____ this from scratch?

22. Horn of plenty 25. What’s that you say?

29. Tankard contents 30.Orient 33. After mai or before chi 34. Thanks, to Jose 36. Football pos.

38. Deeply appreciative 40. Understand 42. Temporary fashion 43. Short for flute or floor 48. Phoenix state (abbr) 49. Abundant meal 50. Theatre sign (abbr) 51. Short for relative or release

52. Obligated in some way 54. Mess up 57. Between do and mi 59. (with 75 across) Dine together 60. Better than to receive 61. Not commercial (abbr) 63. Star-like flower 67. Breathing requirement 68. Something to soak in 69. Night before 70. High school, shortened 71. Curved bone — A Custom Crossword by Gail Beckman 702-869-6416 customcrosswords.com

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

Photo © Zsolt Fulop/fotolia.com.

1. A.K.A. fall 5. Main course, typically 8. Pumpkin or apple 10. Historical period 11. Short for chapter or check 12. Precedes IOU 13. About (abbr) 14. Particular rock 15. Veteran’s Admin, for short 16. It’s in the eye of the beholder 18. Maiden name word 20. Train syst.

21. Thanks, to Pierre 23. Solitaire number 24. Eyeglasses feature 26. Help initials 27. ___ la - la!

28. Thanks, to Hans 31. Take in a book 32. Short for light 34. Sal, for one 35. Merit 37. Certain feather 39. Marbled breads 41. Dresses

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escape

puerto vallarta Mexico’s Friendly New Face

W

hen John Huston filmed Night of the Iguana in 1963, Puerto Vallarta blipped onto the tourist radar. Resorts and restaurants began to pop up, but the little city on Mexico’s Pacific Coast stayed true to its roots. With a recent facelift, and a renewed focus on sustainable tourism, the city has found even more ways to show itself off, and save its natural beauty.

CHECKING IN AND CHILLING OUT A six-hour flight and a short shuttle hop dropped me at CasaMagna Marriott Puerto Vallarta Resort & Spa. The AAA four-diamond property has four world-class restaurants, an oceanfront infinity pool with a swim-up bar, and the city’s largest full-service spa. With 433 rooms, the CasaMagna is large, but doesn’t feel crowded. The resort’s colorful, contemporary Mexican décor, easy-to-navigate layout and friendly, attentive staff give it the welcoming feel of a much smaller hotel. You won’t find crowds of rowdy spring breakers here, but you will find families having fun, and plenty of quiet spaces inside to hang out with a cocktail, a book or a laptop.

From my eighth-floor balcony, scarlet bougainvillea petals fluttered up from the pool garden as fishing boats returned to shore, and people began to gather at the water’s edge.

After checking out the view, I wandered down to the beach and was invited—along with other guests—to participate in “Secretos del Mar”—the local sea turtle rescue program. Hosted by several hotels, the program encourages visitors and local schoolchildren to release new hatchlings into the bay as they learn about protecting the area’s turtle population.

Ocean view lodging at CasaMagna Marriott

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Aerial view from CasaMagna Marriott

DINE Fredy’s Tucan. Locals know where to find the best breakfast in town. Join them for banana pancakes, eggs Benedict, or one of the many Mexican specials. Great service, huge portions, and most importantly, nonstop coffee.

La Chata. Ask for one of the private balconies overlooking El Malecón (boardwalk). This downtown spot is a good place for a traditional Mexican lunch, or Happy Hour with large margaritas and strolling mariachis.

CasaMagna’s La Casitas Restaurant.

Dine alfresco on the beach with seafood and sunsets, as Chef Fred Ruiz recreates continental cuisine with a Mexican twist.

Try the lime-marinated grilled mahimahi with black bean sauce and a goat cheese tostada.

Ocean view dining at Las Casitas Restaurant

Top photo courtesy of Puerto Vallarta Tourism Board. All bottom photos courtesy of CasaMagna Marriott Puerto Vallarta Resort & Spa.

by Audrey Medina

Vallarta Adventures Extreme Zip Line Adventure Shopping along The Malecon

Tequila tasting

Cathedral photo and shopping photo courtesy of Puerto Vallarta Tourism Board. Zip line photo courtesy of Vallarta Adventures.

Tequila tasting photo and spa photo courtesy of CasaMagna Marriott Puerto Vallarta Resort & Spa.

Cathedral of Our Lady of Guadalupe

EXPLORE El Malecón. Take a quick taxi ride to the center of town, and get an eyeful of art and culture from around the country. Recent renovations have widened the seaside walkway and removed traffic from the milelong public space. Look for Puerto Vallarta’s iconic seahorse sculpture, El Caballito, and Alejandro Colunga and Sergio Bustamante’s quirky sculptures of sea creatures and otherworldly beings. Performance artists impersonate sand sculptures, local painters sell their work, and shops along the way include art galleries, gift shops and restaurants.

Be sure to catch a heart-stopping performance of the Papantla Flyers, where they spin upside down around a 70-foot-high pole as their ropes unwind toward the sand.

Cathedral of Our Lady of Guadalupe. Topped with a crown, this cathedral is a jewel box. Sunlight streaming through its stained glass windows sets off the gold leaf and filigree that decorates its high white walls; sit for a while and soak it all in.

Gringo Gulch. Take a stroll up the cobblestones for great views, and a close look at the hodge-podge architecture in this funky expat neighborhood. Near the top, you’ll find the pink bridge that Richard Burton built to link his house with Elizabeth Taylor’s place across the street.

Cuale Island. Hold onto your bags as you cross the swinging rope bridge; browse stalls filled with handicrafts, silver jewelry, luchador (wrestler) masks and sombreros; look for the statue of John Huston; and search for wild iguanas in the trees.

Vallarta Adventures Extreme Zip Line Adventure. A 40-minute van ride takes thrill junkies deep into the Sierra Madre Mountains. Zip lining through the jungle canopy is just the beginning: The adventure includes a 50-foot rappel, a Tarzan rope swing, a crazy rope ladder, an ATV ride and a waterslide. The highlight of the trip is a 60-mph zip above the jungle for nearly a mile. It’s unforgettable.

Ohtli Spa-Wellness area

INDULGE Ohtli Spa. At 22,000 square foot, CasaMagna’s Ohtli Spa is the largest in Puerto Vallarta. Ohtli—a Huichol Indian word for “path”—uses many healing treatments from the indigenous Sierra Madre Huichol culture.

You’ll be welcomed with a Huichol feather blessing, and rejuvenated with healing treatments using natural ingredients. Ohtli offers a variety of water therapies, Asian massage techniques, yoga and a fully stocked fitness center.

Tequila tasting. Jalisco’s blue agave is the traditional source of tequila, and CasaMagna’s own line has received tequila’s highest honor, the Agave de Oro (golden agave). Join a group tasting led by the resort’s tequila sommelier to learn the liquor’s history, how it’s made, and how to pair the different styles with food.

•

FOR MORE PLACES TO ESCAPE TO, VISIT STYLEMG.COM. November 2013 - stylemg.com 61

introducing

CHERYL PANATTONI FORENSIC ACCOUNTING AND TAX FIRM, INC. 1002 Figueroa Street, Folsom 916-947-8815, cfefightingfraud.com

Cheryl A. Panattoni, Enrolled Agent, Certified Fraud Examiner

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 stylemg.com - November 2013

Suzanne Jones

BUSY BEES PRESCHOOL, INC. 1261 Hawks Flight Court El Dorado Hills 916-933-3797 busybeesedh.com

Describe your Business.

I specialize in audit representation, tax preparation, general accounting, education, and protecting the assets of estates and trusts on behalf of the intended beneficiaries. I also specialize in protecting the assets of seniors who give financial authority to others. Protecting my clients from audits is very important to me. I never charge my clients more to represent them in front of the IRS or the State of California, which can save them thousands of dollars.

What was the first job you ever had, and what did you learn from the experience?

From the moment I completed my first accounting class freshman year of high school, I was hooked. My dad was a cost accountant and I wanted to be like him. In college, I was exposed to how forensic accounting can expose financial fraud and the misappropriation of assets. I knew this was the area of accounting I wished to focus on and became a certified fraud examiner (CFE); I am trained to detect, investigate and report on white-collar crime.

What life accomplishments are you most proud of?

The birth of my daughters, Corinne and Breanna, and the birth of my first grandson, Andrew. I am very blessed.

Where do you go when the going gets tough?

I am part of a very close family. My sisters are my best friends, as is my boyfriend. They are my “go-to” people for advice.

What’s your hidden talent?

I studied for more than 13 years in the martial arts: Kenpo Karate, Chen-style Tai Chi and Zen Budokai Jujitsu.

And finally, customer service is…?

Extremely important to me. I consider my clients family and establish long-term relationships with them. I am very approachable and don’t charge for advice over the phone or via email. I pride myself at being available for the convenience of my client, whether meeting at my office or going to them.

Photos by Dante Fontana.

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

Busy Bees started more than 17 years ago in Edinburgh, Scotland. Within a few years of moving to California and starting a family, I was ready to set up my school here in El Dorado Hills. We celebrated 10 years of serving the local community in 2013, which I’m proud of.

How are you involved with both the community and your customer?

We’re in the fortunate position of having many families at Busy Bees, so we’ve used this as an opportunity to run food drives for El Dorado Food Bank and collections for Mother Teresa Maternity Home; as well, we’re a collection center for the annual Toys for Tots campaign. We also hold regular events at the school (Fall Festival, Holiday Sing-A-Long, St. Patrick’s Gold Hunt, etc.); the parents enjoy joining their children for these events, and I’ve found they help to build a real connection between the school and families.

Why is your staff the best in the business?

My teachers are completely dedicated to the school and the children in our care. They genuinely care about the children and spend a great deal of time planning and preparing engaging activities. What’s more, they understand the expectations and values shared by parents in the local community.

Where do you go when the going gets tough?

I put on my running shoes and go where they take me.

What’s your favorite local event that you go to?

We love to sit outside of Selland’s Market-Café in the summer and listen to the live music at Town Center. I usually see at least one past or present family there from Busy Bees.

And finally, customer service is…?

Being highly responsive to potential and existing customers, communicating well and always striving to be the best.

SHOP the FOOTHILLS

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thewhereandwears

give thanks Grateful Living and Gifting

3. CHARITY FINDS 3 Strands is a fashion brand that aims to end human trafficking. Each colorful statement-piece bracelet—including this Sraline Bracelet in Peony—is handmade by rescued young women, and 50 percent of the profits help rescue, restore and bring hope to victims’ lives. $15, 3strandsglobal.com.

1. SAVE THE CHILDREN Compassion International is a trusted, nonprofit organization impacting the lives of children across the globe. Make a lasting difference in the life of a little one by sponsoring a child today. compassion.com.

4. GLOWING GIVER Nothing makes a home more holiday-ready than the cozy radiance of a fall-scented candle. Get your glow on at the Woodshed Gift Shop—located at High Hill Ranch in Camino—with this Keepers of the Light Candle in Juicy Apple. $24, highhillranch1. net/woodshed-gift-shop.php.

SERVE IT UP Save some precious holiday time by getting a pre-made, frozen pie at Grandpa’s Cellar in Camino. Just pop it in the oven for homemade dessert in store-bought time. Starting at $13, grandpascellar.com.

•

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.

2. THANKFUL FEASTING Thankfulness is in the air and there’s no better time to express your gratitude. Treat a loved one to a Sunday brunch they won’t soon forget at Sienna Restaurant in El Dorado Hills. $22.95/adults; $9.95/children 12 and under, siennarestaurants.com.

64 stylemg.com - November 2013

5. FASHION FRIEND Looking for the perfect gift for your fashionforward friend? This floppy hat from Savvy in South Lake Tahoe will get heads turning. $44, 530-541-3827.

Photo of Rachel Lopez and Kristen Vernon by Jenice Ray Photography. Savvy and Compassion International photos by Rachel Lopez and Kirsten Vernon. All other photos courtesy of their respective companies.

by Rachel Lopez and Kirsten Vernon

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530-387-4101 • www.lamaesalonspa.com

•

Come visit one of the largest home decor stores in the county! Unique vignettes from multiple merchants and consignors. We offer a huge selection of furniture and decor from rustic, to shabby chic, to antiques.

Stroll through over 7,500 sq ft of truly eclectic merchandise to fit any home.

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4120 Sunset Lane, Shingle Springs • 530-677-0100 • underthearbor.com

tom’stake

gobble up!

Wild Turkeys Take Over

by Tom Mailey

66 stylemg.com - November 2013

thing that looks like it was too close to the barbecue when the gas finally ignited.

Although there’s some evidence that turkeys may have lived here prehistorically, the birds we know today are not native. They come from wild flocks imported from Texas and released in California over a 40-year period (starting in 1959). They’ve adapted well; Gardner estimates there are now over a quarter million statewide.

And they’re not just thriving here. A 2010 USA Today article chronicled the resurgence of wild turkeys throughout America, which is amazing given that by the year 1900, hunting had wiped them out in 17 of their 36 native states. “Turkeys are smart at being turkeys,” Gardner says.

“They’ve evolved to survive and reproduce and they’ve been wildly successful at it.” He says a momma turkey can lay between 10-18 eggs at a time. Maybe it’s the male turkey’s snood—the fleshy protuberance that hangs from the forehead over their bill. The ladies love a snazzy snood.

Benjamin Franklin favored the wild turkey over the bald eagle as the national

bird. The bald eagle, he said , was “Too lazy to fish” and, “a rank coward.” But the wild turkey “is a bird of courage [that] would not hesitate to attack a grenadier of the British guards”…or get a police officer in trouble: A Tennessee cop was suspended recently after firing his gun into the air to scare a particularly brazen turkey off the hood of his patrol car, where it was taking a poop.

Gardner says if we want to try and reduce the birds from roaming, don’t actively feed them. It’s one of the things drawing them to neighborhoods in the first place. Then they look around, realize their predator threat has gone from bobcats to house cats, and decide it’d be a nice place to raise a family. As for deliberate feeding, “You’ve got someone who hates them,” Gardner notes, “living right next door to someone who doesn’t.” For that reason alone, he believes turkeys are here to stay. But don’t you get the feeling the turkeys already knew that?

•

Catch Tom on the Pat and Tom Morning Show on New Country 105.1 and follow him on Twitter @kncitom.

VISIT STYLEMG.COM FOR MORE TOM’S TAKES.

Illustration by David Norby.

I

f ever there was a creature with an overinflated sense of self, it’s the turkey. And I’m not talking about the kind we’re most familiar with this month—the white, factory-farm birds that actually are overinflated, with artificially enhanced breasts that wouldn’t look out of place on a real housewife of Orange County. No, I’m talking about wild turkeys—the kind strutting among us. From Rocklin to Rio Linda you’ve probably seen them, swaggering confidently through neighborhoods, remarkably at ease among well-kept courts and asphalt avenues. Ever make eye contact with one? They look back at you like you’re the one with the problem.

Their brain may only be the size of a walnut but they seem fully aware that no hunter would dare draw a bead as they peck through lawns. Scott Gardner, with the California Department of Fish and Game, has been studying the birds for years, and you can hear the bemused awe in his voice when he, umm, talks turkey. “They are among the most people-tolerant of all animals,” he says. “[In the true wild], they can be one of, if not the hardest, animals to hunt because their hearing and eyesight are so keen.” But safely within our residential corridors, they have few worries. “That doesn’t mean they’re not still wild,” says Gardner. “They might appear to have lost their fear of you, but they haven’t.” Instead, they’ve simply learned the guy in a tie pulling into his driveway probably isn’t going to pull out a shotgun and blast them.

Nor does it appear many residents desire to do them harm. Despite their penchant for digging up gardens and obstructing traffic (I once saw a flock block Foothills Boulevard as they casually pecked their way across the street like one of them had lost a contact lens), Roseville’s Open Space Division Superintendent, Bruce Castelluci, recalls that in eight years, he’s only received one complaint. Maybe it’s just hard to hate some-

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