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Foothill 5 Citrus Salad with Honey-Tarragon Vinaigrette at Café Zorro
HARRIS CENTER FOR THE ARTS AT FOLSOM LAKE COLLEGE PRESENTS
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National Dance Company of Ireland
Rhythm of the Dance Mon, Mar 17; 7:30 pm Tue, Mar 18; 7:30 pm
The Pink Floyd Experience
Peter and the Starcatcher
Sun, Mar 23; 2 & 7 pm
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38 Farm-to-Table Eating
22 The Arts
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6 Editor’s Note 9 What’s Up 10 Get to Know—Olu Shaola 11 Click 12 FYI 16 Local Matters 18 Calendar 20 Outtakes 30 Our Kids 36 Home Design 48 Swag 50 Dine—Anatolian Table 51 Restaurant Guide 52 Taste 64 Introducing 66 Tom’s Take
For many this movement is not a fad, but rather a way of living, and the State of California recently declared Sacramento the “Farm-to-Fork Capital of America.” Get on the bandwagon and see what eating close to home really means.
24 Health & Wellness
32 Cause & Effect
44 8 Hoppin’ Local Breweries Tom Mailey will take you on a ride—a “brews cruise”—making stops for hops at Style’s favorite purveyors of “consumable craftsmanship.”
5 Activities to Reduce Stress
Allegiant Giving
34 Green Scene
6 Eco-Friendly Products
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Y
es! It’s my favorite time of year. Spring commences on March 20, and it’s time to celebrate. To get the party started we need a few key components for any successful soirée: good food and drink. Check and check. In this issue, Kristen Castillo takes us on a culinary adventure in “Get Fresh: Farm-to-Table Eating,” literally from area farms to the tables of local diners and consumers. You’ve surely heard of this righteously growing food movement called “farm-to-table” that is covering the menus of not only area restaurants, but now filling the fridges of residents like you and me. With an abundance of farms and ranches where you can find just about anything at its prime, and more farmers’ markets than we have pages to list—it’s time to eat for our health…and our community. Read on to see why staying close to home has so many perks. Moving on to the beverages. In “Brews Cruise,” Tom Mailey tours and gets a taste of “8 Hoppin’ Local Breweries.” I heard from friends about a few up-and-coming microbreweries in the area, but I had no clue there were more! In the spirit of all things “homegrown,” I find a trip to taste flight after flight of area ales is in order. Now that I have this handy-dandy list of all the right places, there are no more excuses not to drink local. While a brewery tour might not be one of these, Kourtney Jason’s compilation of “5 Activities to Reduce Stress” in Health & Wellness will get you motivated for all that spring brings, including outdoor activities and, of course, cleaning. Speaking of, to help organize all those items collected (and collecting dust) over the year, Kerrie Kelly, ASID, gives “10 Ways to Create a Streamlined Home” in Home Design. Once the house is all tidied up and you finally have room to bring in a few new things— firstly, don’t miss the area farmers’ markets that start up this month (find a list at stylemg. com) and secondly, treat your home, and the world, to a few new eco-friendly items. In this month’s Green Scene, Megan Wiskus shares her favorite six. We hope we’ve given you plenty of reasons to stay close to home this month…and eat and drink around town more often. Until April, cheers! FOLLOW US ONLINE: — Desiree
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MARCH 2014 Publishers Terence P. Carroll, Wendy L. Sipple Executive Editor Desiree Patterson Managing Editor Megan Wiskus
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Editorial Interns Emily Peter, Gabriel Stubbs, Jazmin White, Alyssa Wong Contributing Writers Pam Allen, Morgan Cásarez, Kristen Castillo, Tracie Colamartino, LeeAnn Dickson, Amber Foster, Linda Holderness, Kourtney Jason, Kerrie Kelly, Tom Mailey, Sharon Penny, Julie Peterson, Richard Righton, Julie Ryan Art Director Gary Zsigo Graphic Designers George Kenton Design, 760.285.0686, gkenton@verizon.net, Aaron Roseli
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C
ongrats to Special Olympics athlete and Placer County resident Donald Schendel on being inducted into the Sacramento Sports Hall of Fame! Schendel has been competing in the program for more than 40 years and has won more than 215 medals in sports ranging from baseball to cross-country skiing...Join Fairytale Town for Dr. Seuss’ Birthday Celebration on March 2. The event will feature popular Seuss-themed, hands-on activities, including crafts and readings of Dr. Seuss books. For more info, visit fairytaletown.org...Don’t forget that March 14 is the last day to submit your artwork for Placer SPCA’s “Be Kind to Animals Poster and Writing Contest.” The grand prize winner will receive a Placer SPCA T-shirt and swag bag, and the top five entries will be turned into cards or bookmarks to be sold at events. For more info, visit placerspca.org...Congrats to Oakmont High School cheerleaders Kaytlin Martino and Melia Chaves who were selected as All-American cheerleaders and asked to participate in the New Year’s Day parade in London...Attention all climbers! REI in Roseville will host a presentation, “Climbing Mount Shasta—Tips for All Climbers,” on March 18 at 7 p.m. Nick Meyers, the lead climbing and avalanche specialist for the U.S. Forest Service’s Mount Shasta Ranger District, will teach the workshop. To register, visit rei.com/stores/roseville-ca.html...A big congrats to Wise Villa Winery, whose 2011 Cabernet Sauvignon was recently awarded “Best of Class” at the San Francisco Chronicle Wine Competition. The winery also received four gold medals, eight silver medals, and two bronze medals in the competition...Rocklin’s first female police officer, Susan Davis, retired after 27 years of service with the Rocklin Police Department...On March 15 at 10 a.m., check out the children’s workshop “Raising Worms for Better Plants and Gardens!” at the Roseville Utility Center. Play with the red wigglers and find out how to create a worm bin for your home...Stockton marriage and family therapist, Lani Stoner, MFT, is the interim clinical director of the Soldiers Project/Sacramento. Stoner, along with a team of 45 volunteer therapists, will provide free mental health services to activeduty military and veterans of the conflicts in Iraq and Afghanistan and their loved ones...Congratulations to Roseville’s own Landmark Limited on receiving the honor of “Management Company of the Year” from the California Association Institute (CAI) North Bay Chapter for 2013... The United Auburn Indian Community (UAIC) recently announced that it awarded more than $77,650 to community-based organizations in Placer County (Gold Country Red Cross, Stand Up Placer and Lighthouse Counseling, to name a few) in its final round of giving for 2013—bringing the year’s total to $270,000...In the “Oops We’re Only Human Department,” we apologize to Out of Bounds Brewing Company in Rocklin for mistakenly referring to their beer selections as “home” brewed in last month’s Foodie Find. It should be noted that Out of Bounds is a production craft brewery directed by a master brewer with over 16 years of production experience. All beers are brewed on site, in their state-of-theart production craft brewery. For more info, visit outofboundsbrewing. com…That’s all for now, but check back next month for Style’s annual Get Outside feature. — Compiled by Alyssa Wong
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March 2014 - stylemg.com 9
gettoknow
Q&A Q: What advice would you give to your younger self? A: Respect others and don’t take anything for granted. Q: What comes to you naturally? A: Smiling—I smile no matter how my day is going. Q: What’s your biggest pet peeve? A: When someone lies to me. Q: Biggest life inspirations? A: To walk the path of Jesus’ ways. Q: Favorite humanitarian cause? A: Meals on Wheels, Salvation Army, and Youth Corps. Q: What’s next? A: Continue to help others in need.
Olu Shaola O
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from Sacramento State University. Shaola has gone on to a successful, three-decades-long career with Hewlett Packard, but he hasn’t forgotten the lessons of his youth. He aspires to bring the community spirit of Nigeria here and is passionate about helping others, particularly the elderly. Each week, Shaola volunteers his time delivering meals to area seniors through the Meals on Wheels program at Seniors First of Placer County (seniorsfirst.org), and recently he became a recipient of the Sylvia Besana Community Volunteer Award. “In the world it’s about give and take,” Shaola says. “You’re getting a reward yourself, each time you give a reward to someone else.” — Amber Foster
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FAVORITES Author/writer: Chinua Achebe (Things Fall Apart) Escape: London Memory: My hometown in Nigeria Movie: Casablanca Musician/band: Bee Gees Place to buy a gift, locally: Folsom Premium Outlets Annual event: Picnic at Hewlett Packard Saying: John 3:16
Photos by Dante Fontana.
lu Shaola spent his childhood in Nigeria being shuffled between the houses of various relatives. His parents had seven children and lived in a one-room house, and even from a young age, Shaola was aware that an education would be his only passport to a better life. “With education, you can survive,” he explains. “It was do or die for me.” Although he was often unable to pay the fees to attend the local school, he borrowed his friends’ books and taught himself as best he could. In 1974, his hard work paid off—he obtained a student visa to attend college in the U.S. It wasn’t always easy working and going to school full-time, but Shaola fulfilled his lifelong education goals, graduating with a B.S. in computer engineering
Irish coffee photo © valbunny/fotolia.com. Women’s History Month photo © John Kropewnicki/fotolia.com. Spring Has Sprung photo © angiolina/fotolia.com. Recipe image courtesy of Andrews McMeel Publishing.
click STYLEMG.COM You Can Never Have Too Much Style GREEN EGGS AND HAM, ANYONE? We’ve found recipes to make all things green— milkshakes, fudge, key lime bars, even beer! And if green treats aren’t exactly your pot of gold, you’re in luck! We’ve gathered a list of traditional Irish foods to help you celebrate St. Patty’s Day, too.
WOMEN’S HISTORY MONTH Just how far did Amelia Earhart fly? Who exactly was Sojourner Truth? Why did Madame Curie win the Nobel Peace Prize? Find the answers to these questions, along with a few ways to celebrate this historical month locally.
SPRING HAS SPRUNG! Thailand honors the season with a water festival while India throws a giant carnival of color. How do you celebrate spring? Log on to learn about various Spring Equinox festivities and where to find them.
SHELF LIFE Get your monthly fix of Sharon Penny’s then-and-now take on popular albums, books and DVDs; look no further…just click.
MAC & CHEESE, PLEASE Who knew this classic crowdpleaser could be even better? Get comfortable on the couch with a pot of SevenCheese Mac & Cheese from this month’s Taste cookbook, The Founding Farmers Cookbook (Andrews McMeel Publishing, 2013, $40). March 2014 - stylemg.com 11
Homes, Businesses & Lives Repaired.™
EL DORADO RESTORATION
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fyi
ask the expert
roseville parks and recreation
are some current hair color Q: What and style trends?
Is your favorite pair of jeans a smidge too tight? Worried about the impending swimsuit season? It isn’t just time to make your clothes fit again, but time to find your fitness, too.
that I’ve noticed for 2014 A: Some include modern takes on classi-
The City of Roseville now offers COR Fitness memberships, which include access to the Mike Shellito Indoor Pool and Roseville Sports Center, as well as group fitness classes at the Maidu Community Center and Vernon Street Town Square. That’s four places to get your fitness on—all in Roseville!
cal styles—softer, more natural tones in color, and a more flowing movement with haircuts. According to Elle Magazine, the popular cut for women of all ages right now is called the “midi”—a cut right below the shoulders that has little to no layers through the ends. For special occasions, braiding has been incorporated. Of course, the A–line haircut is popular for all ages, too. Currently trending for men’s haircuts are very short sides and long on top, some with a distinct part. Remember: The right cut involves effortless styling. —Gigi Warfield Atrium Salon Spa 6851 Douglas Boulevard, Granite Bay 916-791-8585, atriumsalonspa.com
Shape Up
COR Fitness programs at the indoor pool include yoga, group water fitness such as aqua jogging, and classes by the American Arthritis Association; what’s more, members also receive access to parent/tot playtime and lap swimming. COR Fitness programs at the sports center include access to cardio equipment, free weights, weight machines, rock climbing, open gym, and group fitness classes that range from spin and yoga to team workouts. Personal trainers are also on staff to help you create and reach your fitness goals. If that doesn’t get your heart pumping, don’t forget about the group fitness classes at the Maidu Community Center (total body conditioning, Zumba and Pilates) and the Vernon Street Town Square, which offers programs in the great outdoors during spring and summer (weather permitting). Be sure to check the website for the latest offerings and schedule. — Pam Allen For more information about COR Fitness, call 916-774-5990 or visit roseville.ca.us/ fitness.
season’s eatings
PlacerGROWN and Foothill Farmers’ Market
Swiss Chard, Collard Greens and Kale Placer County farms are abundant with these nutritionpacked greens, which not only taste great but are versatile too. Kids love kale chips, which are made from small pieces baked in the oven and are much healthier than potato chips. It also works well chopped and added to a slow-cooking potato or vegetable soup, stew or chili. Collard greens, a popular Southern comfort food, are perfect used as wraps instead of tortillas. Try the baby variety of Swiss chard raw in a salad; mature Swiss chard is great slipped into lasagna or served sweet-and-sour with the addition of raisins and vinegar.
SELECTION AND STORAGE When shopping for greens, choose Swiss chard that has crisp stalks and firm, bright leaves; the best collards are found in crisp bunches with leaves still intact. It is best to select small, deep-colored kale bunches with clean leaves. To keep collard greens and Swiss chard tasting fresh, store in the refrigerator’s crisper drawer. Kale should be wrapped in plastic and also stored in the crisper drawer.
HOW TO PAIR WITH WINE These greens are fantastic in savory soups, including Chef Courtney McDonald’s Potato Soup with Collard Greens (for the recipe, visit stylemg.com). Try pairing it with a rustic Placer 12 stylemg.com - March 2014
DID YOU KNOW? Swiss chard and collard greens are filled with vitamins A, C and K, lutein and zeaxanthin—an antioxidant that, like lutein, is believed to slow macular degeneration related to aging. It’s one of the best plant-based sources of calcium and a surprisingly high source of protein, which helps the body burn fat instead of muscle for healthier weight loss. Kale is packed with the vitamins A, B9, C and K, as well as calcium, lutein and potassium— which helps maintain a normal blood pressure and prevents muscle soreness after a workout.
County red wine, such as Barbera (try PaZa Wines’ 2011 Barbera). To learn more, visit pazavinesandwines.com; or, for a list of 19 local wineries, visit placerwine.com. For the recipe to make Potato Soup with Collard Greens, visit stylemg.com. — Julie Peterson For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org.
PlacerGrown photo © Elenathewise/fotolia.com.
What’s in Season:
A CLEAR VISION FOR A HEALTHIER YOU Sutter Imaging is continuing its partnership with you by providing more service options, including diagnostic imaging, interventional radiology and tele-radiology, all using the latest technology. This expanded coverage offers patients more services and locations to choose from in our region. It’s one more way we plus you.
(916) 878-3456 Learn more at sutterimaging.org
rocklin parks and recreation A Variety of Venues
Spring’s almost sprung, making it a perfect time to think about reserving a facility for your family reunion, company picnic, wedding reception or anniversary party. With prime locations—close to Highway 65 and Interstate 80—as well as new, lower rental rates, Rocklin Parks and Recreation’s venues will meet the most discerning renters’ needs.
Rocklin Event Center, 2650 Sunset Boulevard This newly renovated, versatile and affordable facility has no vendor restrictions, hidden fees or service charges. The Main Hall seats up to 320 people, and the newly added “bride and groom rooms” make it a prime wedding location.
Rocklin Community Center, 5480 Fifth Street Located at the 132-acre Johnson-Springview Park, the Community Center—featuring one large reception hall (seats up to 178 people) and an adjoining kitchen—is a perfect place for smaller-scale events.
the10 spot Celebrate St. Patrick’s Day Are you in a pinch about how to celebrate St. Patty’s Day? Whether it’s beer, music or hearty Irish fare that gets you jigging, the list below has green-filled festivities for all. 1. The Boxing Donkey in Roseville will open at 6 a.m. on March 17 for live music, leprechauns, green beer and more. theboxingdonkey.com
Whitney Park Picnic Pavilion, 1801 Whitney Ranch Parkway
2. Keaton Raphael Memorial’s St. Baldrick’s Head Shaving Event will start buzzing at noon at the Westfield Galleria at Roseville on March 15. childcancer.org
The 40-acre Whitney Park boasts a water play station and is connected to Whitney High School by a bridge that spans open space. There are two covered pavilions available for rent.
3. Old Sacramento’s St. Patrick’s Day Parade will march through the streets on March 15 at 1 p.m. oldsacramento.com/special-events/ st-patricks-day-parade
Johnson-Springview Park Picnic Pavilion, 5480 Fifth Street The picnic pavilion, surrounded by magnificent oak trees and 132 acres of open space, is divided into three units; each one seats 110 people and includes two barbecues. Other amenities include a sand volleyball court, skate park, roller hockey rink, tennis courts, playground, disc golf and pathways. — Tracie Colamartino For information on prices and other facilities available, visit www.rocklin.ca.us/depts/ parksnrec/facilities.
foodie find
I
Kona Coffee Café
went to Kona Coffee Café in the late, weaning hours one recent Saturday morning, and I must say, its casual, relaxing setting fused together seamlessly with the rest of my lazy day sans work. I was thinking out loud as I pondered the menu, and as I read the special, a Chicken Pesto Pastrami Sandwich, the cashier’s eyes widened convincing me to order it— along with a Cappuccino. As I waited, I admired the intricately detailed Hawaiian murals that spanned every inch of the wall space. From surfer vans to traditional Polynesian sculptures, Hawai’i is well represented. My food arrived in no time, and I was pleased to find the pastrami was tender and succulent, while the chicken had been cooked perfectly moist. Pesto was the perfect spread to accent the meat’s flavors, while melted mozzarella and tomatoes added even more gusto. As I sipped my creamy, foam-topped cappuccino, I thought, “What a nice way to cap off a Saturday morning.” I’ll definitely be back, not only to try more menu items, but for the relaxing Hawaiian atmosphere as well. Kona Coffee Café, 6843 Lonetree Boulevard, Suite 104, Rocklin. 916-773-9800, konacoffee-cafe.com. — Gabriel Stubbs
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4. Take your seats and prepare to be amazed by National Dance Company of Ireland’s Rhythm of Dance at Harris Center on March 1718 at 7:30 p.m. harriscenter.net 5. Catch the St. Patrick’s Day Classic Disc Golf Tournament at Shady Oaks Course in Orangevale on March 7-9 (amateurs) and March 14-6 (pros). final9sports. wordpress.com 6. You’ll be sweating green at the Shamrock’n 5K or Kids’ Half Mile on March 15 at Raley Field. shamrocknhalf.com 7. All ages can rock out for “It’s a Punk Rock St. Patrick’s Day” at the Miners Foundry in Nevada City on March 15 at 7 p.m. gray-entertainment.com 8. From March 15-17, Power Club Restaurant & Bar will be hopping with a $10 all-you-can eat buffet (corned beef and cabbage, bangers and mash, etc.), drink specials and 110 microbrews on tap. powerclubauburn.com 9. 36 Handles in El Dorado Hills will feature a weekend-long festival (March 14-16) with live music, a craft beer festival (March 15), good eats, kids’ activities and more. 36handles. com 10. Head to Better Foods Deli in Roseville for one of their claim-tofame corned beef subs, topped with Swiss and all the fixin’s on freshbaked bread. betterfoodsdeli.com — Megan Wiskus
Rocklin Parks and Rec photo courtesy of Rocklin Parks and Rec. Foodie Find photo by Dante Fontana.
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W
hen Jen Bradford first opened Northern California Dance Conservatory (NCDC), her heart was touched not by one of her students, but by a sister of a student. “She [was] a girl with Down’s syndrome and as I saw her eyes light up while watching her sister dance I knew I wanted to provide a class for kids like her,” explains Bradford. As fate would have it, Lindsey Oester, a dance teacher and behavioral and By Emily Peter developmental therapist for special needs children, met with Bradford and began teaching the ACCESS dance program. Now in its second year, ACCESS—a free program offered to students who have been diagnosed with mental or physical disabilities—provides a nurturing environment for children who cannot fit into mainstream after-school activities and allows them to experience the joys and therapy dance brings. The growth of the program has been exponential and NCDC is hoping to make it a non-profit organization in order to expand even more. “It’s such a joy to see these young dancers in class and the gratitude that their families have for the program,” says Bradford. For more information, call 916791-2061 or visit ncdc.com.
THE
HITLIST
Catch All
Best Local “Public Bathroom” In no particular order
•COMPILED BY STYLE STAFFERS• 1. “Forget reading material. The bathroom walls at Bloom Coffee & Tea feature chalkboard paint that you can write and draw on.” bloomcoffee.com 2. “The bathrooms on the second floor at the Westfield Galleria at Roseville have a lounge and play area. Never have I ever seen anything quite like it!” westfield.com/galleriaatroseville 3. “Blue Nami has a toilet seat that’s heated. My buns have never been happier!” bluenamisushi.com 4. “If you like amusing bathroom humor that’ll make you laugh out loud, then pay a visit to the one at The Boxing Donkey.” theboxingdonkey.com 5. “When nature calls while in the great outdoors at Maidu Regional Park, it’s refreshing to know they have numerous, squeaky clean bathrooms.” roseville. ca.us/parks 16 stylemg.com - March 2014
FACTS & FIGURES The year the Auburn City Council passed a measure naming Auburn the “Endurance Capital of the World,” in recognition of its status as a destination for endurance athletes. Signature events include the Tevis Cup, Western States Endurance Run, Cool Mountain Bike Race, Auburn Triathlon, and the American River Classic, among many more!
2003
401
California Historical Landmark number of Iowa Hill, the “ghost town” located nine miles east of Colfax. Difficult to access due to the steep and winding roads, Iowa Hill is often inaccessible during cold months. According to Wikipedia, a phone line was established in 1955 but lasted only 10 years because there was no one to maintain it; landlines weren’t available again until 2010.
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Day in March that is National Pi Day. Huh? Pi is a mathematic constant that has a value of 3.14; or, expressed as a date, March 14, thanks to a playful physicist at San Francisco’s Exploratorium in 1988 who decided to celebrate Pi Day with delicious pies. You heard the man, eat up!
7MINUTES
Length of the longest Oscar acceptance speech, given by Greer Garson in 1942 for her performance in Mrs. Miniver. For comparison, the current cut-off for Oscar speeches is 45 seconds. Let that one sink in…
569
Bloom Coffee & Tea
Highest estimate of the number of F-words in Martin Scorsese’s Oscar-nominated The Wolf of Wall Street, making it the movie with the most swear words in “Best Picture” nominee history. The previous record was held by Goodfellas, which clocked in at 300. Hey nominees: Go get your (cough) shine box. — Compiled by Sharon Penny
Northern California Dance Conservatory photos courtesy of Northern California Dance Conservatory. Catch All graphic © DenisNata/fotolia.com. Bullseye image © mostafa fawzy/fotolia.com. Bloom Coffee & Tea photo by Dante Fontana. Iowa Hill photo courtesy of Iowa Hill.
localmatters
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calendar
march events March is National Noodle Month Compiled by Alyssa Wong
Benefiting the Make-A-Wish Foundation, this year’s WWFF—held at the Sacramento Convention Center from 5-10 p.m.—will feature more than 120 wineries, breweries and food from area restaurants. To purchase tickets, visit necannv.wish.org.
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ROTARY CLUB OF ROSEVILLE’S ANNUAL GARBOLINO SEAFOOD DINNER
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ACTIVE 20-30 CLUB CRAB & SHRIMP FEED Enjoy all-you-can-eat crab, shrimp, pasta, salad and bread, plus a raffle, live and silent auctions and dancing at this 19th annual event. Proceeds will benefit local children via organizations such as Roseville Home Start and Lincoln Lighthouse FRC. Doors to the McBean Pavilion in Lincoln will open at 6 p.m. For more details, visit rose-2030.org.
Named after Fred Garbolino, this seafood dinner—held at the Roseville Sports Center beginning at 5 p.m.—is the club’s primary fund-raiser for local charitable endeavors. Enjoy an unlimited seafood feast and live and silent auctions; pirate attire optional. For more details, visit rotaryrsvl.org.
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WINGS & WINE
7-9
Spend an evening with magnificent birds from 5:30-8 p.m. at Loomis’ High Hand Nursery. Enjoy a complimentary glass of wine and light hors d’oeuvres, and enter to win raffle prizes to benefit the Wildlife Care Association. For more details, visit highhand.com/events.
WIZARD WORLD SACRAMENTO COMIC CON Celebrate the best in pop-fi and pop culture at this all-ages event featuring comic-themed sessions, costume contests, special guests including Ralph Macchio, and more! On Sunday, March 9, the younger Wizard World fans won’t want to miss Kids’ Day. For more details, visit wizardworld.com/home-sacramento.html.
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EMERALD BRIGADE CRAB FEED
WOMEN’S OPPORTUNITY AWARD CELEBRATION Join Soroptimist International in recognizing local women for their courage, strength and determination, and help them “reclaim their dreams.” The event—at the Rocklin Parks and Recreation Meeting Room from 11 a.m. to 1 p.m.—will feature California Assembly Member Beth Gaines as the keynote speaker. For more details, visit soroptimist.org/awards/awards.html.
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ST. BALDRICK’S FOUNDATION HEAD SHAVING CELEBRATION Designed to raise funds to support childhood cancer research, Keaton Raphael Memorial will host this popular fund-raiser at the Westfield Galleria at Roseville, starting at noon. Community heroes will shave their heads in front of thousands in return for pledges of financial support. For more details, visit getbald.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.
Featuring KCRA 3 Reports and My58’s Leticia Ordaz and Mallory Hoff as emcees, this sixth annual event—benefiting Granite Bay High School’s Emerald Brigade Marching Band and Color Guard—will include live entertainment, a silent auction/raffle, and all-you-can eat crab, pasta and salad. For more details, visit gbemeraldbrigade.org.
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ST. PATRICK’S DAY
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FIRST DAY OF SPRING
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ANGELS IN THE ALLEY This second annual celebrity-bowling classic, benefiting the American Red Cross, will take place at Strikes Unlimited in Rocklin from 3-6 p.m. The no-tap tournament will award strikes for any pin count that is nine or higher; each bowler will receive a goody bag from event sponsors, a T-shirt and play a minimum of two games. To register, visit angelsinthealley.com.
Photos courtesy of respective companies.
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18 stylemg.com - March 2014
WINTER WINE & FOOD FEST
MORE EVENTS March 2 – Firehouse Wedding Showcase. Invite your bridal party, family and fiancé to sip sparkling wine and enjoy hors d’oeuvres while learning about the latest wedding trends. The showcase will take place at The Firehouse Restaurant from 10 a.m. to 2 p.m. For more details, visit firehouseoldsac.com/events/the-firehouse-wedding-showcase. March 3 – One Night of Queen. Performed by Gary Mullen & The Works, the Queen tribute band recreates the look, sound, pomp and showmanship of one of the greatest rock bands of all time. Queen fans can rock to hits like ”Bohemian Rhapsody,” “Crazy Little Thing Called Love” and more! This one-time performance takes place at Folsom’s Harris Center at 7:30 p.m. For more details and to purchase tickets, visit harriscenter.net. March 8 – Living on One: Film Screening and Filmmaker Chat. From 4-7 p.m., enjoy a pre-show reception and watch a screening of the documentary Living on One Dollar at the Harris Center. After, head to Whole Foods Market in Folsom's Bier Garden for food and drink specials, as well as a meet and greet with the filmmakers. All proceeds will be donated to the Whole Planet Foundation. To purchase tickets, visit livingononefolsom.eventbrite.com. March 8-9 – Masterworks Concert III: Elegant Mischief. The Auburn Symphony is back again—this time playing pieces by Walton, Mozart, Schubert and R. Strauss. The concert, held at the Placer High School Theatre and conducted by Peter Jaffe, will begin at 7:30 p.m. To purchase tickets, visit auburnsymphony.com. March 11-16 – Blue Man Group. Escape the ordinary and experience an explosion of comedy, music and technology that promises fun for the entire family. The high-octane theatrical performance will take place at the Community Center Theater in Sacramento. For show times and to purchase tickets, visit sacramentoconventioncenter.com. March 14 – Red, White & Blue Dance. In recognition of American soldier and local, Bowe Bergdahl—held captive by the Taliban since 2009—don’t miss this opportunity to pay tribute and dance to the beats of band Flat Busted from 7-10 p.m. at the Loomis Veterans’ Memorial Hall. Proceeds will benefit Gold Country Chaplaincy and Boots to Books at Sierra College. For more details and to purchase tickets, visit goldcountrychaplaincy.com. March 15 – Night Out at the Museum. As part of the Third Saturday Art Walk, the Maidu Museum will be open from 6:30-8:30 p.m. with light refreshments and a cultural program at 7 p.m. Admission is free. For more details, visit roseville.ca.us/indianmuseum. March 22-23 – Annual Quilt Show. Peruse more than 250 quilts on display, plus quilted garments, vendor booths and more—all at the Gold Country Fairgrounds from 10 a.m. to 5 p.m. on Saturday, and 10 a.m. to 4 p.m. on Sunday. Don’t miss the door prizes, raffle baskets, demonstrations, and nationally-recognized quilt artist Velda Newman. For more details, visit foothillquilters.org. March 28-April 13 – Oklahoma. Rocklin Theatre presents Rodgers & Hammerstein’s Oklahoma, the famed musical about cowboy Curly McLain and his romance with farm girl Laurey Williams. Set in Oklahoma territory in 1906, the Broadway play is a hit for theatre lovers of all ages. For show times and to purchase tickets, visit rocklintheatre.org. March 30 – Girls on the Go Half Marathon & 5K/10K. Ladies, throw on your running shoes and grab your friends for a run, walk or jog. This celebration of all ages and fitness levels will benefit WEAVE, which provides crisis intervention services for survivors of domestic violence and sexual assault. To register, visit girlsonthegorun.com/sacramento.
SAVE THE DATE April 3 – Putting KidsFirst 25th Anniversary Event. Head to the Timber Creek Ballroom at Sun City Roseville from 11 a.m. to 1 p.m. to help celebrate 25 years of KidsFirst serving local children and families. For event updates, visit kidsfirstnow.org.
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March 2014 - stylemg.com 19
outtakes FEAST FOR THE EYES
NEW YEAR’S DUATHLON
Blue Line Arts, Roseville, January 18 Photos by Maggie Rose McGurk.
Granite Beach, Folsom Lake SRA, January 4 Photos by Gloria Becker. Alicia Jacobs and Jason Morris
Barry Stigers and Ashley McDougall
Kirsten Harp, Susan Berg, Aimee Davis, Karin Harris, Koreen Hansen and Leslie Douglas
Artists Diana Ruhkala Bell, Ursula Johnson and Darlene Esgellenner Artists Jeffery Beckerleg, Monte Woverton and Zoran Peshich
Stephanie Dennison, Susan Henning, Jane Trippet and Leslie Myrick
Lori and Jeff Cardoze
Stephanie Moraes, Rachel Moraes, Kate Gore, Vanessa Gore, Leanne Henderson and Ryan Adams
CEO of Blue Line Arts Julie Hirota and Howard Rudd
SACRAMENTO JEEPERS ANNUAL CRAB FEED Placer County Fairgrounds, Roseville January 11 Photos courtesy of Shari Nunes.
Jim, Shane, Scott and David Becker
Dave Judd, Patti Brown and Julie Hersch
WELLNESS WITHIN OPEN HOUSE 609 Oak Street Roseville December 21 Photos by Pyxie Studios.
Sacramento Jeepers Treasurer Jeff Nunes with Sacramento Jeepers President Mitch McClernon
Attendees dig in
The Placer County Youth Orchestra
Gil and Eleanor Gorospe
Angela and John Ridgway
Jaymie Smith and Brook Rivera
Loni Gallaway, Jami Walker and Victor Nuno
Crab Feed Queen Cook Patti Rogers with Jill Gallaway
Jan Haag and Lisa Morgan
If you know of any events happening in the Roseville, Granite Bay and Rocklin 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 - March 2014
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family jewels Tara Beaton and Connie Omans by LeeAnn Dickson
W
orking as a team, artists Connie Omans and her granddaughter, Tara Beaton, fashion wonderful pieces of wearable jewelry art from just about anything—found objects, old items friends give to them, stones, pearls and more. “In our business, The Plain Jayne, we recycle and reconstitute all types of items,” Beaton explains. “My gram gets some amazing finds at thrift stores; for me, the sky’s the limit [when I work] with rocks and crystals.” 22 stylemg.com - March 2014
Omans, on the other hand, loves working with beads and pearls. “I just love knotting and stringing different beads,” she says. Omans, along with her brother Bill Clemmer, started working at their mother’s jewelry gallery in Miami Beach, Florida, when they were youngsters. It was there where she caught the art bug and has surrounded herself with it ever since. More than 50 years ago, she and her husband, Don, made a career move to the Sierra foothills and have
never looked back. “I love the Roseville/ Rocklin area,” Omans says. “I feel safe and cared about here.” Besides being an accomplished jewelry designer and craftswoman, Omans has also carved stone, worked in clay and now paints. Her passion for the arts expands to performing, too. A Screen Actors Guild member, Omans has even appeared as an extra in several major television shows such as The Mentalist and Big Love. She and her husband started teaching acting and all things theatrical at the Roseville Theater years ago, and when Rocklin’s Finn Hall was being rebuilt, they decided to take over the stage area—bringing their troupe of actors with them. It was truly a family affair: Omans was the director and producer, Don ran the stage lights, daughter Jessica Jean made the costumes, son-in-law Michael designed and built the sets, and granddaughter Beaton was the performer of the family (she starting dancing in productions at age five). For more than 20 years, Omans produced five plays annually—bringing local children and adults the joy of being on stage. “It was a great run,” Omans said. “We had a blast.” Several of their students have even gone on to perform on New York’s Broadway and in Hollywood productions. Longtime friend and fellow artist Gayle Rappaport-Weiland knows Omans’ guiding hand helps transform her students. “It has been a pleasure sharing Connie’s journey,” Rappaport-Weiland explains. “She is a mentor to all ages of people in the arts and she has changed lives.” Beaton, who currently lives near Colfax, recalls a fulfilling childhood with all types of art supplies available in her grandmother’s home. “My mom and I loved living with Grandma—we had tons of farm animals, cats and dogs. [She] was a real hoot to grow up with,” Beaton admits. “She is an incredible problem solver.” The pair shared a normal grandparent-grandchild relationship with the usual generational differences, until two unexpected tragedies struck. Statesman Winston Churchill advised: “If you’re going through hell—keep going.” Omans lost her daughter when she suddenly and unexpectedly died. With the same tragic loss, Beaton lost her mother. So, although the grandmother and granddaughter were somewhat close before, the passing of Jessica Jean four years ago glued these two into an unbreakable, loving bond. Together they were able to face anything—a mutual sup-
All photos by Dante Fontana.
thearts
port they would continue to need. Not long after her mom’s passing, Beaton’s husband, Ryan, was diagnosed with an aggressive cancer and soon succumbed to the horrible disease. “I realized that family is everything,” Beaton says. “Nothing else matters.” Making jewelry and art has endured as a huge part of their relationship and really bolstered both of them in the healing process. It was Omans who taught Beaton how to string beads; however, Beaton soon tired of stringing and realized that metal wire was her medium of choice. Whether creating side by side or solo, they seem to constantly be mentally connected. While working together, they may get inspiration from a special stone, vintage carving or other materials. Just as the old saying goes, “one man’s junk is another’s treasure,” these two are able to reuse and combine older pieces of broken or unwanted items into new, dramatic designs. They never incorporate cheap glass or plastic; it is always something organic and precious. Natural pearls, semi-precious stones, crystals, rough rock, copper, silver, gold, Swarovski crystals, blown-glass beads and more are fashioned to enhance other elements in a necklace, bracelet, earrings or a natural piece of stone. Every design is unique and handmade. “God made them as one of a kind,” Omans explains. Gini Crepps, artist and owner of Rocklin’s wonderfully eclectic Gallery IQ, loves the pair’s creations and offers them for sale. “I am happy to provide an environment where art-
ists have an opportunity to exhibit their art,” Crepps says. “I love helping artists develop partnerships across all genres and encouraging a flow of ideas.” Keeping to their mutual love of animals, they’ll both be participating in Art & Brew, an art show at Roseville Brewing Company on April 26. Portions of sales will go directly to Placer SPCA—helping to support local homeless animals needing love and forever homes. Science fiction author Suzette Haden Elgin once wrote, “A grandmother is a safe haven”—a sentiment that perfectly describes the affectionate relationship and life journey between Beaton and Omans. “My grandmother is resilient and kind,” Beaton says. “I aspire to be like her when I’m older: happy with an open heart.” Omans feels just as fondly toward her granddaughter. “I always promised Tara my door would be open and I would always be there for her,” Omans shares. “I am blessed and lucky to have her.”
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For more information, visit theplainjayne. com.
artbeat Through April 12 – Remastered. See this group of regional artists’ reinterpretations of world famous masterpieces at Blue Line Arts’ WestPark Workshop Gallery. For more details, visit bluelinearts.org.
March 2014 - stylemg.com 23
health&wellness or have always desired to play, it’s worth it—you’ll find that every time you play that song, your spirits are lifted, you feel accomplished, and you’re reminded of your patience and capabilities,” she says.
3. MAKING LOVE “In the chaos of our busy lives, the first thing that almost goes out the window is the importance of time together, or for personal time to enjoy our bodies and sexual needs,” explains Fran Fisher, R.N., Ph.D. and AASECT certified counselor in Granite Bay. But thanks to the brain’s response to a simple loving touch, a person’s stress can immediately melt away, she says. “An intimate partner who knows how to touch and hold us (with no sexual agenda) truly has a uniquely powerful ability to relieve unhealthy stress hormones flooding through us,” she says. “Spending time together, making love, or taking a quiet walk together is actually a solution to the very stress that makes us fight.”
create calm 5 Activities to Reduce Stress by Kourtney Jason
S
tress. Even the word ignites anxiety and heavy breathing. But while it can sometimes feel debilitating, there are countless activities that will provide instant relaxation. “Just the simple act of creating art is stress relieving in that it provides an outlet to express emotions and thoughts,” explains Mandi Baughman, MA, MFT intern and a registered art therapist at Mosaic Therapy and Wellness in Folsom. “Being creative activates the right side of the brain, which gives you a break from the left side’s logical and reasoning part...” Here are five activities worth trying next time the stress bug attacks.
4. SEWING Sewing can be a great escape—immerse yourself in a project that requires concentration and focus as well as patience and determination, explains Barbara Quijada, vice president of retail sales at SVP Worldwide, producer of the Singer, Husqvarna Viking and Pfaff sewing machine brands. “It’s a happy activity as you are ‘creating,’ which is generally calming for individuals.” Once you complete a sewing project, you’ll feel a sense of accomplishment for having followed through with it to the end.
The great thing about gardening is that it can be what you want it to be, says UC Master Gardener Programs Manager (Placer and Nevada Counties) Kevin Marini. “Relax by focusing on small, specific tasks, accomplishing them quickly, then standing back to observe your success...from planting seeds in a row, deadheading roses or raking leaves,” he says. “Or, relax by just wandering and exploring the happenings in the garden—flowers unfolding, bees buzzing, fragrances becoming. There is something for everyone in the garden, so you can adjust your activities to your mood or anxiety level.”
2. MAKING MUSIC Though learning to play an instrument can be stressful, the overall sensory and tactile experience has many therapeutic benefits, according to Sarah Quinney, board certified music therapist and owner of SQ Music Therapy in Rocklin. “Once a person has learned the basics and can play on an intermediate level, the real fun begins. Even if your goal is to play one specific song that you love 24 stylemg.com - March 2014
While cooking can be stressful, it can also be a fun and relaxing activity. “When you’re making an effort to make your well-being a priority, you’ll become more creative in finding ways to take a few minutes to promote overall [health] throughout your day,” says Melissa Olson, M.S., a life coach and Reiki practitioner in Cameron Park. Cooking benefits your well-being by getting you out of your comfort zone and refocusing your attention. “You never know what new thing you might discover and fall in love with,” she says.
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Photo © pressmaster/fotolia.com.
5. COOKING 1. GARDENING
Distinctive
Dentists
Rocklin Gentle Dental
Image Orthodontics
Sevan Yergatian, D.D.S. 6000 Fairway Dr., Ste. 16 | Rocklin 916-632-2000 | www.gentle1.com
1271 Pleasant Grove Blvd., Ste. 100 | Roseville 916-200-1018 | www.imageorthodontics.com
Outstanding cosmetic and general dentistry in a comforting environment is a reality at Gentle Dental Rocklin. Dr Sevan Yergatian focuses on providing his patients with a healthy smile that radiates confidence and beauty. Dr Yergatian is a preferred provider for most dental plans. To learn more about Gentle Dental Rocklin and see what their patients are saying about them, please visit online at www.gentle1.com. A beautiful smile is only a phone call away!
Image Orthodontics, a leading provider of orthodontic care in Roseville, provides children and adults high quality care in a comfortable atmosphere. We use the latest innovations including Invisalign®, SureSmile and Lingual Braces. Image Orthodontics is an Elite Preferred Provider of Invisalign® which means the doctors are in the top 1% of all Invisalign® providers. Your smile is one of your most valuable assets. Image Orthodontics strives to deliver superior results in the shortest amount of time possible. It’s never too late to perfect your smile. Call Image Orthodontics today for your complimentary consultation at 916-200-1018 or visit imageorthodontics.com.
Weideman Pediatric Dentistry & Orthodontics Sunrise Dental Plaza 7916 Pebble Beach Dr., Ste. 101 Citrus Heights 916-962-0577 916-962-0581 (New Patients & Tours) www.SacChildrensDentist.com TRIED, TRUE, AND TRUSTED! • 2nd Generation Family Owned and Operated for 40 Years • All Doctors Annually Voted "Top Dentists" Sacramento Area Surveys by Their Fellow Dentists • 4 Board Certified Specialists in Pediatric Dentistry Highest Level of Training for Pediatric Dentists • Specialist in Orthodontics and Dentofacial Orthopedics • Thousands of Happy Children - Former Patients Now Bringing Their Children (and Grandchildren) • Comprehensive Education in Providing Optimum Preventative Dental Care • Incredibly Skilled and Loving Dental Team • Pediatric Office Specifically Designed for Children's Enjoyment • Orthodontic Office Innovative and Fun Environment for Teens and Parents Visit us on Facebook to see our fun adventures and offers.
26 stylemg.com - March 2014
Celebrating 40 Fabulous Years 1974-2014 (left to right): Drs. Jeff Sue, Jenny McCarthy, Lexie Lyons, Tommy Clements, Mike Weideman, Darcy Owen and Cindy Weideman,
SPECIAL ADVERTISING
SECTION
Readers' Choice Award Winner for Favorite Dental Office 5 Years In a Row!
Dental Designs of Roseville 1263 Pleasant Grove Blvd., Suite 150 | Roseville | 916-784-2002 | www.dental-designs.com At Dental Designs of Roseville Dr.’s Firas Nassif and David L. Duke along with their team pride themselves on being an allencompassing dental practice underscored by experience and dental excellence. Both doctors have incredibly high standards and hold themselves accountable to those standards. Their objective is to exceed their patients’ expectations. Both doctors and their team have a focused mindset; they are committed to their work and value lifelong learning because they believe in providing quality dental care rather than give in to insurance companies. They will NEVER compromise. Their intense passion for their profession and unyielding enthusiasm for indulging their patients are two of the many reasons they were voted Favorite Dental Office in the Roseville, Rocklin, Granite Bay area for the past five years. They truly believe that everyone should have The Smile They
Desire, The Dentistry They Deserve! They always go the extra mile to ensure that their knowledge of dentistry is exceptional. Dr. Nassif and Dr. Duke and their team have completed extensive hours of post-graduate training, including several courses at the prestigious Las Vegas Institute for Advanced Dental Studies. Dr. Nassif and Dr. Duke are members of many of the leading associations, such as The American Academy of Cosmetic Dentistry, American Dental Association, The Sacramento District Dental Society, California Dental Association, and LVI Global. They have seen first-hand how a smile make-over can change a person’s life. All of us at Dental Designs of Roseville would like to take this opportunity to express our sincere gratitude for all of the unconditional love & support we have received from so many of you during Dr. Nassif’s recovery.
March 2014 - stylemg.com 27
Distinctive
Dentists Shingle Springs Health and Wellness Center 5168 Honpie Rd. at Red Hawk Pkwy. Placerville | 530-387-4975 Dr. Chalise Morgan is the Supervising Dentist at the Shingle Springs Health & Wellness Center. “I enjoy building relationships with families and creating beautiful smiles,” explains Dr. Morgan.She says that it is important to build trust with patients so they enjoy coming to their appointments. She is proud of the quality of dental care she, the other six dentists, hygienists, and the entire staff at the center provide our patients. “Everyone is friendly and professional.” “The ADA recommends the first dental visit by the age of one,” she explains. Dr. Morgan enjoys treating patients of all ages, even toddlers. “We believe in combining care with kindness. Our clinic uses several methods to reduce dental anxiety, including nitrous oxide.” With state-of-the-art equipment and instruments, the clinic offers an array of procedures including orthodontics, root canals, whitening, implants, dentures, crowns, bridges, extractions, and tooth colored fillings. The center boasts a cutting-edge digital panoramic machine and digital x-rays to reduce radiation exposure and increase diagnostic ability of our dentists. The center welcomes Native and non-Native patients, accepts most major insurance and Medi-Cal, and provides a sliding fee scale. Dr. Morgan says, “We look forward to the opportunity to keep you smiling.”
Alan C. Pan DDS, Inc. 1700 Eureka Rd., Ste. 120 | Roseville 916-781-6688 www.dralanpan.com Welcome to our office! Dr. Alan Pan is a family friendly dentist in Roseville who offers a wide range of services including orthodontic, restorative, cosmetic, pediatric and orthopedic dentistry using state-of-theart technology. In addition to his DDS degree, Dr. Pan was also awarded a PhD degree in Orthodontic and Oral Physiology. Through our practice, along with our network of top local specialists, you will receive optimal care. We are committed to providing you and your family with the highest quality dental care in a relaxing and friendly environment. The moment you walk through the door, you can trust your comfort and care to our knowledgeable staff. Our focus is our patients’ peace of mind and satisfaction. Combining his expertise of technical precision with the joy of delivering a more compassionate style of dentistry, you will receive the professionalism and attention that each unique patient deserves. Your visit with Dr. Pan will allow you to relax with confidence knowing his top priority is your individual dental health. We believe in smiling! Make an appointment today and we will give you a reason to smile! (Like us on Facebook and come in for a free whitening treatment!)
28 stylemg.com - March 2014
SPECIAL ADVERTISING
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Rocklin Pediatric Dentistry 2221 Sunset Blvd., Ste. 101 | Rocklin 916-435-9100 www.RocklinPediatricDentistry.com Dr. Lora and Dr. Jessi have a passion for working with kids and are committed to providing personalized dental care in a friendly atmosphere. They strongly believe in early prevention and offer complimentary first visit dental exams for children under the age of three. Dr. Lora grew up in Fair Oaks where her childhood dentist inspired her to practice dentistry. After graduating from Cal Poly, San Luis Obispo and UCLA School of Dentistry, she completed a pediatric residency at the Children’s Hospital in Cincinnati, Ohio. Dr. Lora and her husband, Jim Rode, have expanded their family to include their daughter Elyse and son Andrew who turned one in February. Dr. Jessi graduated from the University of Nevada, Reno and UOP School of Dentistry in San Francisco before completing her pediatric residency at Lutheran Medical Center in Providence, RI. Her greatest joy is spending time with her husband, Brian Alt, and her family. Dr. Jessi and Brian are excited to welcome their first baby this summer!
Dr. Jessica Alt and Dr. Lora Foster Rode
Dr. Lora, Dr. Jessi and their amazing team use a loving and caring approach, expertise training and state of the art techniques to offer your child the best dental experience possible. We invite you to tour our office, meet Dr. Lora, Dr. Jessi and their friendly staff and see why parents have trusted Rocklin Pediatric Dentistry as a key part of their child’s healthcare team.
Hoybjerg Family Orthodontics 106 N. Sunrise Ste C-8 | Roseville 916-771-4884 www.hfamilybraces.com At Hoybjerg Family Orthodontics, we pride ourselves on being a family oriented and family friendly office. Dr. Christian Hoybjerg wants his patients to feel like “part of the family.” He wants their experience to be enjoyable, fun and positive.The staff are wonderful and friendly- as they all love what they do. Some have been with the practice for twenty years! Dr. Hoybjerg and his staff are dedicated to helping each patient achieve the smile of their dreams. The favorite part of Dr. Hoybjerg's job is watching the confidence grow in each patient. A new smile can say a thousand words! Dr. Hoybjerg attended Loma Linda University Dental School and he continued on two more years in a residency for Orthodontics where he received his Master's of Orthofacial. Dr. Hoybjerg grew up in the area and has always loved the outdoors and sports. He spends all of his free time with his four children and wife, as they experience all that the Sacramento valley has to offer. We invite you to come and see what sets Hoybjerg Family Orthodontics apart. Call us or stop by and join the “family” today!
March 2014 - stylemg.com 29
ourkids
dealing with divorce 6 Tips to Help Kids Cope
Photo Š emese73/fotolia.com.
by Linda Holderness
30 stylemg.com - March 2014
I
f you and your spouse have decided to get a divorce—and you have children— you’re dealing with one of the toughest struggles any parent can face: What do you tell the kids? No matter how acrimonious the relationship, all couples want to spare their children pain, and experts agree: Being told their parents are splitting up is one of a child’s most painful moments. Some youngsters carry that hurt far into their adult years—and yet some do not. What makes the difference? In a study of more than 2,500 children of divorce, E. Mavis Hetherington and John Kelly, authors of For Better or for Worse: Divorce Reconsidered, found 75-80 percent of their subjects showed little or no long-term damage as adults. Although that means a significant percentage did have problems, the good news is this: Many of the factors related to how a child responds to divorce can be influenced by parents—the way they break the news, for example, and their attitudes toward each other. “Divorce is a trauma for kids,” says Dawn Hulme, a marriage and family therapist who founded and is the clinical supervisor at Windows of Hope in Roseville and Sacramento and is licensed in Imago Relationship Therapy. “Parents don’t always realize how difficult it can be.” Read on as Hulme and Suzette James, a licensed marriage and family therapist and owner of Family Tree Counseling in Folsom, share six ways parents can help kids cope.
1. Start with counseling.
You’re bound to be angry, and seeing a therapist— together, before you talk to the kids—can help you cut through the fury and amicably work out plans for breaking the news and establishing new living arrangements. Parents need to work together without letting their negative feelings get in the way, James says. “The goal is to put the kids’ needs first.”
Photo © bramgino/fotolia.com.
2. Tell the truth. Give your children only the facts, James advises. If you’re not sure you’re going to divorce, say nothing. If you’re separating, say something like: We’re not sure we’ll get divorced, but we’re going to live apart to see if we can work things out. If divorce is certain, tell your kids you haven’t been getting along and have decided it’s best not to live together anymore. If possible, parents should talk to the kids together, but, says James, “more important than who delivers the information is how it’s delivered”—truthfully and without rancor.
3. Understand what “why?” means. When your children ask why
6. If you’re the “poor” parent, don’t fret about teenage drama. Yes, your
you’re getting divorced, what they really want to know, James says, is what will happen to them. Explain the arrangements you’ve made—where they’ll live and whether they’ll have to change schools, for example. Make sure they understand they’ll still see both parents. Acknowledge their hurt and, most importantly, Hulme says, assure them they’re not to blame.
spouse’s home may have fancier toys—and your teen may rave—but when they’re adults, James says, it is the attachment you make with your children, the love and nurturing you give them, that prevails. Have confidence that you are their rock.
4. Don’t fight in front of the kids. “Conflict between parents is, hands down, the most damaging thing for kids,” James says. No matter how much you dislike your ex, keep it between the two of you. Never badmouth them, and never bring the kids’ names into an argument, Hulme adds, or they will assume the divorce is their fault. “It sounds easy,” James says, “but it is very hard to do.”
5. Make the best of new living arrangements. If custody is split, agree on house rules (with counseling, if necessary). Beyond that, don’t make the kids feel guilty for leaving you and don’t pry. Instead, reassure them your ex loves them and will keep them safe. Taking favorite items back and forth, like a blanket or stuffed toy, can be comforting, says Hulme. If drop-off and pick-up times trigger arguments, she adds, meet at a public place or ask someone you trust to help. “Changing homes is inconvenient and annoying,” says James, “but if the parents can get along and be supportive, it doesn’t have to cause trauma.”
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RESOURCES Carol Greenfield, a licensed marriage and family therapist based in Sacramento, suggests Kids’ Turn (kidsturn.org), a nonprofit based in San Francisco that provides a comprehensive program (think workshops, a blog and an online course) for children and family members affected by familial separation.
Meetup (divorcesupport.meetup. com) also offers informal groups with different themes throughout the area. Local hospitals, including Sutter and Kaiser, sponsor groups, and so do churches and other organizations. Googling turns up a good selection. Greenfield also recommends the books Shared Parenting: Beyond the Great Divide by Frank Leek, Ph.D., her husband; Mom’s House, Dad’s House by Isolina Ricci, Ph.D.; Dinosaurs Divorce by Laurene Kransy Brown and Marc Brown, a colorful kids’ book. James suggests
Get Out of My Life, but First Could You Drive Me & Cheryl to the Mall?, by Anthony E. Wolf, Ph.D.
March 2014 - stylemg.com 31
cause&effect
32 stylemg.com - March 2014
allegiant giving Building Leaders, Making Waves by Morgan Cásarez
development of its Giving Partner program, which currently includes nearly a dozen members. “What draws me to the cause,” he shares, “is the opportunity to meet with the wounded veterans and the returning service men and women, meeting their families, hearing their stories. I get the opportunity to follow their progress beyond a snapshot in time; the good and the bad is often presented.” In January, Allegiant was honored by the Placer Union High School District’s unanimous decision to rename Del Oro High School’s varsity baseball stadium “Allegiant Field,” in recognition of substantial contributions to the school’s baseball program, including improvements to the field. Allegiant Board Chairman Mark Haney says his organization plans to strengthen its relationship with the Del Oro community in the coming years and continue enhancing the field with the addition of a new scoreboard. “I grew up in our local community and sincerely appreciate its unique characteristics and opportunities to build a quality life. It is the strength in leadership of our young people that will prove key to sustaining and improving our community’s charm,” Haney explains. “My work at Allegiant is for my children, grandchildren and future great grandchildren.”
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For more information, visit allegiantgiving.org.
Photo by Dante Fontana.
D
ecades later and Joe Sinner still recalls the struggles several of his close friends faced as they returned from the Vietnam War. These are the memories that compel him to assist today’s veterans as they look for work, cope with life-changing injuries, and simply try to readjust to civilian life. “These are small things we do,” he says, “but they provide a degree of independence to vets that will hopefully help them lead productive lives.” For the past year, Sinner has served on the board of Allegiant Giving, a Loomis-based nonprofit that works to improve the community at large by investing in veterans and Placer County youth sports programs and educational initiatives. According to its co-founder, Michael Mathews, Allegiant operates based on a distinct set of core values—character, action, relationships and excellence, or CARE—and actively seeks opportunities to partner with local businesses and leaders. “This is a group of giving individuals who are dedicated to creating a giving environment with lasting relationships,” Mathews says. “It is the opportunity to work with like-minded friends dedicated to changing a community and a way of thinking that puts others first.” In the three short years since they joined together, Allegiant’s members have facilitated the purchase of military care packages and Action TrackChair allterrain wheelchairs for severely wounded combat veterans, in addition to supporting local sports and educational programs— ranging from Gold Clubz Fore Kidz to the Roseville Police Activities League. In 2013 alone, Allegiant sponsored three successful fund-raising events, including Socks for Soldiers, a campaign co-sponsored by the Haney Garcia Realty Group that collected nearly 1,000 pairs of boot socks in time for the holidays. According to Mathews, the organization’s main goal this year is to further the
Placer Dermatology
“Survival rates for certain skin cancers can be 99% IF diagnosed early”… Make it a priority to schedule yourself or a loved one for a skin check today!
(916)784-3376 9285 Sierra College Blvd Roseville, CA 95661 ARTUR HENKE, MD American Board of Dermatology Certified
www.placerdermatology.com
greenscene
local green thumbs
biodegradable. Eating from the Earth will never taste better! Prices vary; available at leafware.com
6 Eco-Friendly Products by Megan Wiskus
1 / MOVERS & SHAKERS California Box Rental, Rocklin, calboxrental.com Save time, energy and money on your next move by renting “boxes” (100-percent plastic containers with attached lids), plus hangers, totes, tubs, straps, dollies and wardrobe boxes—while also saving the environment. California Box Company’s products can be used multiple times before they need to be replaced, while also being weather resistant, waterproof and stackable. With attached tops there’s no need for tape, and they can carry more than double the weight of a comparable cardboard box. Prices vary; available at calboxrental.com
2 / WASH UP Bella Soap Company, Loomis, bellasoapcompany.com Soothe dry and sensitive skin with Bella Soap Company’s GMO- and gluten-free moisturizing body bar that’s received the Seal of Acceptance from the National Eczema Association, is recommended by pediatricians and dermatologists, and was presented before Congress during hearings for the Safe Cosmetics Act. Go green while getting clean! $4.89 each; available at buybellasoap.com and at local retailers, including Whole Foods Market
3 / GREEN LIGHT Candle Soap Bar, El Dorado Hills, candlesoapbar.com These 100-percent soy, vegetable-based wax candles offer a cleanburning alternative to paraffin that’s environmentally sound and healthy for your home. What’s more, each candle is individually hand poured to perfection with maximum scent, and the glass jar is reusable. $23; available at candlesoapbar.com and at Taylor’s Art & Soul in Sacramento
4 / DINNER IS SERVED Leafware, Folsom, leafware.com Handcrafted from fallen palm leaves that are each thoroughly cleaned, heat pressed and fully sterilized, the result is sturdy, casually elegant dinnerware (plates, bowls, utensils and more)—perfect for everyday dining and relaxed gatherings. Liquid and heat safe, with no chemicals or binders, each USDA-certified, 99-percent biobased product (intended for single use) is compostable and 34 stylemg.com - March 2014
5 / ALL BOTTLED UP Mason Solar Jars, Placerville, 530303-3190 Store up sunshine for the nighttime with these Mason Solar Jars, handmade by local crafter Domini Yeske using recycled jars, beads and glass marbles. Each ingenious offering is weather resistant and lasts for six to eight hours (after charging all day in the sun). Perfect on a picnic table, in a garden, lining a walkway or when camping—you’ll be the light of the party. $14+; available at Eco Logical in Placerville
6 / WINE DOWN Sierra Vista Winery, Placerville sierravistawinery.com Sierra Vista’s buzz-worthy vinos are some of the most ecofriendly out there. The winery was the first in the El Dorado American Viticultural Area (AVA) to install solar panels (produces 60 percent of their electricity) and only organic materials are used on their vines; what’s more, it’s certified sustainable by Fish Friendly Farming. We especially love the luscious and rich 201 0 Cabernet Sauvignon Syrah with flavors of blackberry, plum and a hint of toasty spice. $32; available at sierravistawinery.com
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Wine photo by Aaron Roseli. All other photos courtesy of their respective companies.
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’m a fiend for green (the color and living an eco-friendly lifestyle), so when tasked with the challenge to find locally made earth-conscious items, I gladly obliged. From moving boxes and bars of soap to bottles of wine, one thing is clear: Our area embraces every shade of green. Here, we present you with six Style-approved products.
ADVERTISEMENT
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New To Our Community
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Rubino’s Florist 4955 Pacific St Rocklin 916-672-6330 A NEW Florist in the Rocklin Community! Christopher J. Rubino & Henry Carrillo Jr., the owners of Rubino’s Ristorante opened Rubino’s Florist, next door to the restaurant in January. Chris & Henry have always had a vision of a new unique floral design store in downtown Rocklin where they can focus on everyday arrangements for weddings, holidays & special events. They like being able to create those special moments and making friends’ and clients’ visions a reality. They are open Monday thru Friday from 9 a.m. to 5 p.m. and on Saturdays from 10 a.m. to 3 p.m. Rubino’s Florist is committed to providing the freshest quality of flowers and great customer service.
homedesign
nesting in small spaces 10 Ways to Create a Streamlined Home by Kerrie Kelly, ASID
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Unify opposing pieces. A coat of white paint can pull together clashing woods or colors. Paint accent pieces to complement each other. Harmonizing shades keeps a small space from looking too busy.
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Paint smart. A very pale hue bounces light around just as white paint would, but also adds a colorful element to create the appearance that tiny confines are larger. If you prefer darker tones, take the wall color onto the ceiling or use a shade that’s two or three shades lighter than the walls on the ceiling to keep the contrast levels down.
STORAGE SOLUTIONS
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Box it up. Bulky items like sheets, blankets and off-season clothing can easily slide under the bed in dust-free boxes when not in use. Colored or fabriccovered boxes can conceal items while decoratively perched in bookcases. 9 A little fabric. Wall-to-wall drapes can expand their use while cleverly covering floor to ceiling open shelving and architectural eyesores.
MAXIMIZE YOUR FLOOR PLAN
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Create a symmetrical layout by centering heavy pieces on a room’s perimeter, in order to create an anchoring sense of order. Flank a sofa by matching bookcases to offset the visual weight of a piano or fireplace. You can make a compact room feel much bigger by choosing fewer large, bold pieces instead of several smaller furnishings and accessories.
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4 Lighten up. A special table or floor lamp gives a room instant style and ambience. You can get a lot of task light out of lamps in a small room without needing much overhead light. The most beautiful fabrics and artwork are useless if they’re hidden in darkness!
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Multitasking furniture pieces. Free up precious square footage by getting creative with your furniture’s purpose. Rearrange a bed so that the longer end is against a wall to create a daybed effect that is functional for sleeping, as well as for a cozy hangout area. Nimble pieces. Select pieces that can be agile within your space. Flexible elements—such as stools, trays, ottomans and side tables—can be easily moved around and multi-purposed for additional seating, night stands, small desks and serving tables. Don’t be afraid to add handles or casters to pieces for maximum flexibility.
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CLAIM YOUR COLORS Identify your palette. Begin the color selection process by pinpointing your favorite objects in the space. Pull color from rugs, artwork, furniture, fabrics and accessories to create your personal palette. A small space isn’t a place to have high-contrast, jarring color and patterns; go for color, but keep it all in the same tone.
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Kerrie L. Kelly is an award-winning interior designer, author and multimedia consultant. She has authored two books: ‘Home Décor: A Sunset Design Guide,’ published by Oxmoor House, and the newly released ‘My Interior Design Kit,’ with Pearson Professional and Career Education. To contact her, visit kerriekelly.com or call 916-919-3023.
Photo by Brian Kellogg Photography.
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ith spring arriving soon, many of us look to organize and balance the items we’ve collected. In smaller quarters, this may mean mixing styles, colors and unmatched elements, which can ultimately create a space that reflects the real you—just follow these simple guidelines.
Concealed cabinets. Doors can hide file boxes and dayto-day functional items, while open shelving can display decorative books and collectibles. Personalize pre-fabricated cabinetry by staining or painting the doors. Upholstering the front of cabinet doors with padding, beautiful fabric and nail-head trim is another appealing option. Remember, while a diminutive room has the potential to be a “jewel box” in your home, you really have to be detailed when decorating it—everything becomes a focal point. The eye travels quickly around a small room, so you want each piece to have meaning and impact with your own personal touch.
PROFESSIONAL GRILLS
GET FRESH
farm-to-table
eating
author Joanne Neft, who also co-authored Placer County Real Food with Laura Kenney, says, “People want to know they are eating healthy food and are willing to spend a bit more time preparing meals.” The pair shopped farmers’ markets every week for a year buying fresh, local foods and “Farm-to-table is a celebration of seasonality,” says Harvindar then prepared home-style dinners for 8-10 people; the recipes can Singh, local forager for Whole Foods Markets in northern California, be found inside Placer County Real Food. “Eating farm-to-table is explaining the movement is about having an impact and this is just the celebrating local food, knowing where beginning.” products are grown and building a Shop area farmers’ markets for Farm-to-table is all about supporting local farms and sustainable healthy community. “Every day we eat, local fruits and vegetables that are practices. Once you know where to go, you can buy fresh and but do we think about where it comes picked when they’re ripe, in addition local fruits and vegetables, as well as eggs, honey and meats. from?” asks Singh. Do you know where to seasonal jams, honeys and cheeses. Check out these Community Supported Agriculture (CSA) groups and local farms: and how your food is grown? Were “I don’t take a ‘list’ to a farmers’ marchemicals used? ket,” says Neft. “Whatever is at the CSAs: “Farm-to-table isn’t a movement market that week is what we eat, El Dorado Hills Natural Farms: edhfarms.com or fad for our customers, it is a way including ingredients for a soup or Farm Fresh to You: farmfreshtoyou.com of life,” says Carol Arnold, executive salad, grain or starch, at least two or Full Belly Farm: fullbellyfarm.com director of Foothill Farmers’ Market three different vegetables, some wild It’s Organic: itsorganicdelivery.com Association/PlacerGROWN. The confish or grass-fed meat and dessert.” The Natural Trading Co.: naturaltradingco.com Vierra Farms: vierrafarms.com cept of farm-to-table, or farm-to-fork Also, consider joining a Community as it’s often called, isn’t new. In fact, Supported Agriculture (CSA) group, FARMS: consuming fresh, local, chemical-free where you pay a subscription for The Casey Family Farm for chicken and rabbit meat, as well as fruits, vegetables and meats is a very fresh produce. Every two weeks, for free-range eggs: penrynrabbitfarm.com traditional idea. That’s the way food example, Singh receives a basket of Delta Farm, LLC for beef, sheep, honey and free-range eggs: was produced and consumed until fruits and vegetables from his CSA. delta-farm.com Flying Mule Farm for lamb, mutton and free-range eggs: modern times. Consumers are now re“You get to experiment with a variety flyingmulefarm.com alizing that using preservatives, freezof foods,” he says. Sinclair Family Farm for beef, lamb, pork, poultry and eggs: ing food and trucking it long distances Read on as we take you to local sinclairfamilyfarm.net isn’t necessarily a good idea. restaurants embracing the movement Tumbling Creek Ranch, LLC for eggs: tumblingcreekranch.com The State of California and regional (with a recipe from each!), and explore Wintun Ranch for grass-fed beef: wintungrassfedbeef.com elected officials recently proclaimed area markets and ranches. It’s time to FOR A LIST OF LOCAL FARMERS’ MARKETS, VISIT Sacramento the “Farm-to-Fork Capital get healthy, eat fresh and help your STYLEMG.COM of America.” The Art of Real Food cocommunity.
IF YOU WANT TO EAT LOCAL, FRESH AND SUSTAINABLE FOODS, THE FARM-TO-TABLE MOVEMENT IS FOR YOU.
BY KRISTEN CASTILLO PHOTOGRAPHY BY DANTE FONTANA
BUY LOCAL!
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FOOTHILL 5 CITRUS SALAD WITH HONEY-TARRAGON VINAIGRETTE Submitted by Café Zorro Chef Scott Burns
• Pancetta, cut into fine cubes and baked until very crispy • Fennel, shaved thin on mandolin or with a sharp knife • Arugula • 2 mandarin oranges • 2 pink grapefruits • 2 blood oranges • 2 white grapefruits • 2 tangerines Peel and segment all fruits with a sharp knife. VINAIGRETTE: • 1/2 shallot, chopped • 1 clove garlic, chopped • 1 tsp. lemon juice • 1/2 cup cider vinegar • 1 tsp. Dijon mustard • 1 tbsp. honey • 1/2 bunch fresh tarragon • Salt and pepper, to taste • 1-1/2 cups blended oil Combine all ingredients except oil in blender or food processor and add oil slowly to desired consistency.
CAFÉ ZORRO
Specializing in California cuisine, Café Zorro fully embraces farm-to-table dining. “We change our menu and side dishes frequently, in order to follow what’s in season,” says owner Matt Williams, explaining farm-to-table is so appealing because it tastes great. “I was instilled with this ideal [while] working at Chez Panisse in college, and it makes sense,” he says. “Good produce grown nearby and used quickly tastes better.” The restaurant’s menu varies throughout the year based on what’s in season, with winter being the “most difficult” time of year to prep a farm-to-table menu. Summer is the best season with an abundance of fresh fruits and vegetables, like heirloom tomatoes, which Williams says he’ll use in a lot of dishes, including margarita pizza, Caprese salad and chicken Parmesan. While serving the best produce is a priority, Williams doesn’t pass the extra costs on to diners, explaining, “We think it’s the quality of our ingredients, the care in preparation and the fair price that is our formula for success.” One of the keys to following the farm-to-table style is forming personal relationships with local farmers. Being in the know helps restaurants like Café Zorro stay on track with what’s available, as well as foods that are early or late in the season. The restaurant also harvests food from their own garden, which is tended to by Williams’ father. Other farmto-table providers for the restaurant include Pilz Produce in Penryn, Twin Peaks Orchards, Produce Express and Mary’s Free Range Chickens of Pitman Family Farms. Customers love Café Zorro without labeling the food “farm-to-table.” “I think that my customers like the quality of what they get on the plate; fresh and well-prepared foods will keep you coming back,” says Williams. “We do highlight our growers when we can so guests get to see where our food is coming from on the menu.”
TO ASSEMBLE SALAD: Arrange arugula on plate and toss citrus segments and shaved fennel in the vinaigrette. Place the dressed citrus segments and fennel over the arugula. Drizzle with reduced balsamic to finish.
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CAFÉ ZORRO 5911 King Road, Loomis 916-660-1612 | cafezorro.com
March 2014 - stylemg.com 39
VIERRA FARMS BUTTERNUT SQUASH RISOTTO WITH CAPAY ORGANICS DINO KALE Submitted by The Chef’s Table
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Extra virgin olive oil 1-1/2 cups local Arborio Rice 8 cups vegetable stock 1 yellow onion, diced 1 cup shredded Parmesan 2 bunches Dino kale 1 tbsp. garlic, minced 1/2 cup dry white wine 1 butternut squash, peeled and diced medium • Sea salt and pepper, to taste SQUASH: Peel squash and cut into 1/4-inch cubes; toss with olive oil and roast in a 350-degree oven for 25-30 minutes. KALE: Remove ribs and stems and cut into 2-inch pieces. Heat a pan big enough to house all kale with oil; when hot, add kale and cook for 1 minute, then add garlic and wine and cook until wilted (about 3 minutes). RISOTTO: Sauté diced onion in olive oil, and when translucent add rice to gently toast (about 3 minutes). Add 1/4 cup of stock at a time until absorbed; each time fold in Parmesan. Add squash and kale. Salt and pepper to taste, and garnish with Parmesan. Makes 8 servings.
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THE CHEF’S TABLE 6843 Lonetree Boulevard, Suite 103, Rocklin 916-771-5656 | thechefstablerocklin.com
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THE CHEF’S TABLE Local ingredients, fresh food and a sense of community inspire The Chef’s Table. “The farm-to-table movement has created relevance to so many farmers in our area—an area rich in consumable products and services,” explains Erick Johnson, the restaurant’s owner and general manager, noting it’s “a huge benefit for us to support local farmers, as our patrons want to support the Sacramento area’s ‘little’ guys.” Since the restaurant is known for its commitment to local products, they work with many great vendors, including: Capay Organics, Little Organic Farms, Twin Peaks Orchards, Del Rio Botanical, Vierra Farms, Riverdog Farm, Passmore Ranch, SunFed Ranch, and Joe Yeung Farms. Their produce supplier, Produce Express, has “done a lot of the hard work for us,” says Johnson. “They have contracted with local farmers and have a great season chart on their website that shows what is available.” While The Chef’s Table has some menu items that never change, they have many seasonal dishes that “focus on what’s available from our purveyors, creating new items for ‘regulars’ to enjoy every week,” says Johnson, noting some customers habitually order the free-range fried chicken, while others “try something new every week, or day for that matter.” The focus, however, is always on providing high-quality food. Patrons love the farmto-table style at The Chef’s Table, with many telling Johnson, “I’ve never had that before.”
KABOCHA SQUASH SOUP Submitted by Source Global Tapas
• 2 kabocha squash, halved and seeded (from nearby Otow Orchard) • 6 cups orange juice, no pulp • 1/4 cup chicken stock/demi-glace • 1 cup white verjus • 4 cinnamon sticks • 1 tsp. nutmeg, ground • 12 garlic cloves, chopped • 3 shallots, chopped • 4 oz. ginger, peeled and chopped • 4 tbsp. rice oil • 1/8 cup chicken stock/demi-glace • 1 quart water • 1 quart braising liquid • 2 cups heavy cream • Salt and pepper, to taste
SOURCE GLOBAL TAPAS
Sourcing fresh, local food is what Source Global Tapas does. “You’re always eating what’s in season and grown locally and always supporting your neighbors who in return support you,” says Irie Gengler, executive chef and owner of Source Global Tapas. Eating in the farm-to-table style is popular again but it’s a pretty conventional concept. “Old traditional menus were farm-to-table, since products weren’t being shipped long distances overnight and you had to use local products for freshness reasons,” says Gengler. From tapas to large-plate entrées, the restaurant’s menus change based on what’s available. Their farm resources include Otow Orchard in Granite Bay, Sinclair Family Farm in Penryn, Del Rio Botanical in West Sacramento, Passmore Ranch in Sloughhouse, Riverdog Farm in Yolo County, Twin Brooks Farm in Loomis, Niman Ranch in the Bay Area and Mary’s Free Range Chickens of Pitman Family Farms in Sanger. Since Source serves produce, fish and meats, their costs can be pricey, but by buying local and seasonal produce, they save on shipping and handling costs. Meat prices are more expensive though “since there is more care in the family-owned, hands-on farms in terms of nurturing the animals and better feed than the oversized corporate, non-nurturing farms,” says Gengler.
Mix the orange juice, chicken stock/demiglace, verjus, cinnamon sticks and nutmeg in a pan, or roasting pan. Place squash in the pan, skin down, and fill voids in squash with braising liquid. Cover tight with foil and place in 375-degree oven for 1 hour and 45 minutes. Remove; place all liquid—minus cinnamon sticks—in separate container and scoop out squash meat (place in another container). In a heavy bottom pot, sauté garlic, shallots and ginger in oil for 5 minutes. Place all squash meat and 6 cups of braising liquid in pot. Add chicken stock/demi-glace and water; simmer for 20 minutes while stirring. Blend mixture in pot for 2 minutes; slowly add cream while stirring on low heat and season with salt and pepper.
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SOURCE GLOBAL TAPAS 5540 Douglas Boulevard, Suite 110 Granite Bay 916-772-3900 | sourcetapas.com
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ESCAROLE AND CITRUS SALAD Submitted by Hawk’s Restaurant
• 1 head escarole, dark outer leaves discarded and pale green and yellow inner leaves washed and torn • 1 blood orange • 1 pink grapefruit • 1 fennel bulb, stalk discarded • 2 tbsp. citrus juice • 1/4 cup plus 2 tbsp. extra virgin olive oil • Kosher salt and black pepper, to taste • 1 small chunk Parmesan • 1/4 cup hazelnuts, peeled, toasted and roughly chopped Use a knife to remove the peel, including all white pith, from both the blood orange and grapefruit. Use a paring knife to cut the citrus segments free from the membranes, working over a bowl to catch any citrus juice. Once the segments are removed, squeeze the membranes to extract any remaining citrus juice. Keep the citrus segments cold while you make the citronette. To make the dressing, which Hawks’ terms a “citronette,” place the 2 tbsp. citrus juice in a small bowl; gradually whisk in the extra virgin oil. Season, to taste, with a pinch of salt and black pepper. Thinly shave the fennel bulb, using a mandolin or food processor fitted with a slicer attachment. Begin shaving at the stalk end of the bulb, until you have approximately 1 cup. Reserve any remaining fennel bulb for another recipe. Place the shaved fennel in an ice bath for approximately 2 minutes and then drain. This process will crisp up the fennel. Toss the escarole, citrus and fennel with the citronette in a large bowl until combined well. Season with salt and pepper. Divide the salad among 4 chilled plates. Using a peeler, shave 2-3 strips of Parmesan over each salad. Sprinkle hazelnuts over each salad before serving. Serves 4.
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HAWKS RESTAURANT 5530 Douglas Boulevard, Granite Bay 916-791-6200 | hawksrestaurant.com 42 stylemg.com - March 2014
HAWKS RESTAURANT “More and more, people want to know where their food comes from,” says Molly Hawks, chef and proprietress at Hawks Restaurant, where farm to table is an everyday reality. “One of the major benefits is that we, as chefs, get to work with superior products because the flavor and quality of our locally sourced [goods] tends to outshine anything we can bring in from a large purveyor.” Hawk’s menu changes frequently. The dinner menu (at the time of press) features a Dino kale and Treviso salad with candied walnuts, shaved Parmesan and bacon vinaigrette; a pork chop entrée served with broccoli Romanesco and salsify; and a Meyer lemon soufflé, which is made with seasonal Meyer lemons. (The restaurant always has a soufflé on the dessert menu!) Even the drinks, like the Lemon Drop and Grapefruit Drop often have locally sourced ingredients. What’s more, Hawks makes its own limoncello and grapefruitcello. “We keep both of these drinks on our cocktail list all year, due to customer demand,” says Hawks. “They just shine a little brighter when the winter fruit is truly in season.” Planning menus by season isn’t too tough for Hawks, unless “Mother Nature throws us a curve ball,” she says, explaining that when their local mandarin grower lost much of his crop this year, Hawks’ menu had to quickly be modified. While farm-to-table often focuses on produce, there’s also an increased consumer interest in responsibly farmed meats and poultry. Prices can vary though. Hawks, for example, offers Bill Niman turkeys for their “Thanksgiving To Go program,” which can be pricey, as well as all-natural Diestel turkeys, which are more affordable. Hawks Restaurant buys large quantities of local products and mentions the sourced farms on their menu, which brings awareness to the individual farms and encourages customers to buy from those same vendors at farmers’ markets. Pine Hill Orchard in Loomis provides citrus for the restaurant, while tomatoes come from Pierce Family Farm in Loomis. They buy strawberries at Saeng’s Strawberry Stand in Granite Bay; fall apples and spring stone fruit are from Ron Mansfield at Goldbud Farms in Placerville; and ducks are from Jim Reichardt at Sonoma County Poultry, Libery Ducks in Penngrove. Hawks also supports local wineries by offering several area selections on the menu. The restaurant hosts monthly cooking classes, where guests can see the quality of the food and learn how to prepare it. Next up at the eatery? Creating a garden. “I think this FOR MORE LOCAL RESOURCES AND THE would be a great opportunity for our cooks to RECIPE FOR MEYER LEMON GOAT CHEESE connect with the land,” says Hawks. “Perhaps CHEESECAKE, VISIT STYLEMG.COM. we could even make this a community project and get our local schools involved.”
brews cruise
8
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BREWERIES by Tom Mailey I’m at my third microbrewery in one afternoon. I’m not going to lie: My head is spinning a bit and my notes have gone from tidy penmanship to something resembling the EKG of a winded jackrabbit. Another flight of beer arrives, seven five-ounce samples of fresh-made, handcrafted ales that I now must, in the name of research, consume. Pour me. I mean, poor me. Meanwhile my wife, who is my designated driver, sits patiently, munching on pretzels from a bowl at the bar and coming up with new and creative ways I’m going to owe her for the next six months. According to the latest data, the craft beer industry now commands nearly seven percent of the national beer market—a number that will continue to rise as more people discover that beer can be every bit as complex and flavorful as a good glass of wine. Now, if your interest in fermented hops stops at whether or not the mountains on your can have turned blue, skip this read. But if you can appreciate what I’ve come to call “consumable craftsmanship” (I think I was on my second flight when I came up with that gem) and you have a safe ride home? Keep reading. It’s a fun time to be a beer lover around here.
44 stylemg.com - March 2014
Photo of Tom Mailey by Dante Fontana. Beer photo © simmittorok/fotolia.com. Canvas texture background image © alleks/fotolia.com. Wheat leaf illustrations © Pushkarevskyy/fotolia.com.
Hoppin’
1. AMERICAN RIVER BREWING COMPANY 11151 Trade Center Drive, Suite 104 Rancho Cordova, 916-635-2537
American River Brewing Company and Lockdown Brewing Co. photos by Vickie Mailey. Photo at Mraz Brewing by Dante Fontana.
americanriverbrewingcompany.com
With a degree in brewing from the American Brewers Guild, Dave Mathis opened American River Brewing Company (ARBC) two years ago because, as he proclaims, “Beer is life.” Can’t argue with that. Working alongside Andy Armstrong—a former brew master at the late, great Beermann’s—life is good: They move 200 kegs a month and come the weekend, their tasting room is packed. ARBC has several styles on tap, like the light, crisp AU Golden Ale and the State Fair gold medal-winning Coloma Brown. The Hop Herd Double IPA was my favorite, with a great finish that reminded me of a good party guest: spirited and a little loud, but knows when to tone it down. The Fire Break Red Ale, brewed in honor of firefighters, is wonderful, with pine notes reminiscent of late summer in Tahoe. ARBC also features seasonal and special batches, including the amazing, wine-barrel-aged Prudence Porter.
story mixed assemblage of couches, overstuffed chairs, foosball and pool tables give it a frat house feel. Barkeep Julien Adams says it’s like “hanging out in a neighbor’s garage”—a neighbor who happens to brew some really tasty beer. Emma’s Blonde Ale is a summer ale with a restrained presence of citrus; a little citrus goes a long way for me, and Emma’s finds that balance. Barkeep Adams’ favorite is the Powerhouse Pale Ale. “It’s got everything going on,” he says, and I can’t disagree: great flavor and finish. But it’s the Stony Bar Scotch Ale that has brought Lockdown the most attention. A multiple award winner, it’s strong but not overpowering, sweet but not cloying, and a hint of smoke gives it a nice organic profile; it’s the brewery’s number one beer. Lockdown has several other styles, too, including seasonal selections and, for your designated driver, a really terrific root beer. NOTE: Lockdown also has a lively taproom in Historic Folsom.
3. MRAZ BREWING COMPANY 2222 Francisco Drive, Suite 510 El Dorado Hills, 916-934-0744
mrazbrewingcompany.com At only 1,000 square feet and tucked into a little strip mall off Green Valley Road in El Dorado Hills, Mraz Brewing Company could easily be overlooked. But it shouldn’t be. Named the “California Home Brewer of the Year” in 2008 and 2009, Mike Mraz has turned his passion into his paycheck. And while, like any good businessman, he’s open to growth, he says, “If we stay a nice little neighborhood brewery, we’re happy
WHAT’S THE DIFFERENCE? All beers are either ales or lagers. Most mass-produced commercial beers are lagers but most craft beers are ales. Why? Ale yeasts mature more quickly than lager yeasts and therefore don’t need to be stored as long. Thus, quicker turnaround. As Mike Mraz from Mraz Brewing Company says, “A lot of it is about time and space.” Ales also tend to be more full-bodied, full-flavored and higher in alcohol, and lagers crisper tasting, clearer and more effervescent. Oh, and the “hoppiness” you hear about? It refers to the amount of hops in a beer— primarily ales. Originally, just enough hops were added so their bitterness could balance out the sweetness of sugars from the brewing process, but in the last few decades the taste experience of hops themselves have become a thing—with many brewers seeing how far they can push it, and many beer lovers eager to see how much they can take.
with that.” With 6-10 very palatable presentations on tap, staying small shouldn’t be a problem. Try the EDH IPA, with a peppery profile that resonated nicely inside my face (yes, that thought actu-
2. LOCKDOWN BREWING CO. 11327 Trade Center Drive, Suite 350 Rancho Cordova; 718 Sutter Street, Suite 200 Folsom, 916-358-9645
lockdownbrewingcompany.com The tasting room at Lockdown’s brewing facility in Rancho Cordova—less than a mile from American River Brewing’s—is very casual. The bar is just inside the open warehouse door and a two-
Tom getting tasting advice from Mike Mraz at Mraz Brewing Company
March 2014 - stylemg.com 45
START ME UP
It doesn’t need to be expensive, either. Shmid says you can get going for as little as $99, and then it “just depends on how much you want 5. OUT OF BOUNDS to get into the hobby.” The Brewers Barn (thebrewersbarn. BREWING COMPANY com) in Diamond Springs and Whole Foods Market 4480 Yankee Hill Road, Suite 100 (wholefoodsmarket.com) in Folsom and Rocklin, 916-259-1511 Roseville also offer home-brewing outofboundsbrewing.com materials. Only open since Labor Day, Rocklin’s Out of Bounds has nevertheless hit the craft brew ally occurred to me), and the Winter Wheat, a playing field running. Co-founders Eric Johncitrus-and-coriander-infused Belgian white ale son and Anthony Brown lured one of the West with a hint of celery that would be a great backCoast’s most respected brew masters, Bruce yard summer sip; also, a buoyant Pale Ale that MacPhee, away from one of the West Coast’s took third place in a nationwide home brewer’s most respected breweries, Deschutes of Bend, contest in 2009, and maybe the most interesting beer I tried on this assignment: an aesthetically gorgeous Belgian Ale colored red from dark cherries. If dessert beers existed, it would be one.
Oregon. They built the brewing facilities to his specifications and designed a spacious, comfortable tasting room. They also feature quite a few beers for such a new place, something that customer Christy Burg says initially made her wary. But as she makes her way down the menu board? “I don’t think there’s a beer I’ve been disappointed in yet.” Brown says one thing that sets Out of Bounds’ beers apart is no filtering. “When you filter...you can get the beer onto the market quicker, but it takes out a lot of the rich-tasting organics that really make it a craft beer.” I liked the Joyrider, an easy-drinking IPA that doesn’t punch you in the mouth. Also noteworthy is the maple-y Big Gun Porter, which also has a hint of chocolate. But my favorite was the robust, roasty Granite Chief Stout, which was so good the first sip made me cuss.
6. LOOMIS BASIN BREWING COMPANY 3277 Swetzer Road, Loomis, 916-259-2739
loomisbasinbrewing.com If you like businesses that are family owned and
4. KNEE DEEP BREWING CO. 13395 New Airport Road, Suite H, Auburn 530-797-4677
kneedeepbrewing.com
If there’s a 900-pound gorilla on the local microbrewery scene, it’s Knee Deep. In just two years they’ve gone from the backroom of a shuttered Lincoln restaurant to a spacious new facility next to the airport in Auburn, where they’re currently shipping more than 8,000 kegs a month to places as far away as the East Coast. Owner Jerry Moore (his business card lists him as “janitor”) says a couple years of retirement was all it took for him to realize he “didn’t like golf,” so he followed his passion—hooking up with brewer Jeremy Warren (whose mantra is “respect the beer”); together becoming a potent combination, producing concoctions like the multi-award-winning Hoptologist, a double IPA 46 stylemg.com - March 2014
Cheers! Tom sips his tasting flight while getting expert advice from Out of Bounds Brewing Company Co-founder Anthony Brown.
Knee Deep Brewing Company photo by Chris Moore. Out of Bounds Brewing Company photo by Dante Fontana.
with a sweet, grassy aroma and a clean, tidy finish. The Belga Hoptologist is the Hoptologist using Belgian yeast to give it a So you want to brew your own, eh? You’re in good zippy, almost fruity taste and would company. According to brewersassociation.org, there are be an ideal introductory IPA for the approximately 1.2 million home brewers in America and Erik Shmid, who owns the home brew supply store The Brewmeister uninitiated. The Simtra, on the other (shopbrewmeister.com) with locations in Roseville and Folsom, says hand, is for the hardcore hophead: he sees more people getting started every year. The best way to begin? A a gripping triple IPA and 11 perclass. Schmid acknowledges that you can learn a lot online but...“you can also cent alcohol-by-volume. It’s also get confused. A three-hour beginner class will eliminate a lot of that and help the one Warren is most proud of, you focus on getting started with minimal equipment.” Take good notes due to the challenge in making it. and Schmid says you can have a good first batch in about a month.
Loomis Basin Brewing Company photos by Kim Palaferri-Loomis News. Roseville Brewing Company photos courtesy of Roseville Brewing Company. Gold Hill Vineyard and Brewing photo by Dante Fontana.
operated, you’ll love Loomis Basin. Opened by Kenny Gowen and his dad, Jim, in March 2011, the operation has grown substantially in just three years. And while assorted family members help out, Kenny and his dad are still the only two actual brewers in the building. The downside? “A lot of 16 hour days.” The upside? “I get to work with my dad every day.” All that time and effort together has paid off in some great brews, like the Mandarin Wheat, an American wheat infused with locally sourced oranges from Sunset Ridge Mandarins and a second place finisher at the 2013 California State Fair. Before your mouth even touches the glass, the hoppy aroma from the Vindicator IPA greets you like a happy dog and with a clean finish—it doesn’t leave paw prints. The more adventurous can try the Avenger Double IPA, a jacked-up 4X4 cousin of the Vindicator, and a porter aged in Jack Daniels barrels called Still Jacked with hints of oak, JD, and flame. Yes, flame.
7. ROSEVILLE BREWING COMPANY 501 Derek Place, Roseville, 800-978-3713
rosevillebrewingcompany.com If the three keys to a successful business are “location, location, location,” Roseville Brewing Company (RBC) should have never opened two years ago. Instead, I’m halfway through a line 15 people deep, looking for an empty seat and hoping to reach the bar before the pie I ordered from the mobile, brick oven pizza guy is done. RBC is at the end of a long, dark industrial cul-de-sac in West Roseville. It’s a crowd owner Kelly Rue doesn’t take for granted. Even when they’re slammed, Kelly says he still tries to “go around and say hi to people [to] let them know
Tom shows off his balancing skills while enjoying the view during a beer tasting at Gold Hill Vineyard and Brewing.
we really appreciate them coming down this weird little road to find us.” Frequent patron Erik Smith says he enjoys “the laid-back atmosphere,” and his buddy Paul Gerstle agrees. “It’s easy to feel comfortable here and you’re enjoying good beer.” The Blackberry Wheat is snappy-crisp and refreshing, almost like a cider but not as sweet. Their marquee beer is the Heavy Rail Pale Ale—fullbodied with an assertive combination of flavors that all manage to get along. If your palate
needs a jolt, the hopped-up Spike Driver will give the back of your eyeballs a tug. Rue’s favorite? The Steam Horse, a cinnamon coffee stout with a touch of honey and a yummy (did I just use that word?) chocolate influence from roasted barley.
Feed Me, Seymour
Unless you’re a bird, this is not the easiest place to get to, but so worth it. Tucked into the foothills off the serpentine asphalt of Highway 49 near Coloma, Gold Hill was founded as a winery in 1985 by Hank Battjes. But Hank wasn’t just a vintner, he was a home brewer too, and in 2000 he started making beer. Sadly, Battjes passed away in 2012, but his legacy lives on in the winery he established, the beer that is still brewed, and the view that accompanies the tasting of both. Good Lord what a view. Sit out on the deck and taste the 49’er Red, which server Rob Bietz says is one of their most popular beers. The Helles Bock is “hella” good (sorry), too. Bietz says it was intended to be an autumn seasonal but its brown-sugary-ish taste proved so popular they now serve it year-round. Frequent customer Jim Critz is a fan of the Old Miner’s Scotch. He says he loves the choice a winery/brewery gives: “Some days are great for wine, some for beer.” He does have a point.
8. GOLD HILL VINEYARD AND BREWING 5660 Vineyard Lane, Placerville 530-626-6522
goldhillvineyard.com
All of these breweries have at least some of their products available in bottles or on tap locally, but half the fun is visiting their taprooms, where you’ll hang out with other beer fans and often be able to chat up the brewers themselves. However, many locations are no frills. If it’s busy you may have to stand. You might need a jacket if it’s cool. And, if you’re thinking about food, know that—like wineries— they have rules that prohibit serving much more than pretzels or peanuts. But that doesn’t mean food trucks can’t stop by. From wood-fired pizzas and barbecue to burgers, tacos and Asian fusion, you name it and you can get it, usually Fridays and Saturdays. Also, several locations—like Loomis Basin Brewing Company—are totally cool if you bring your own grub. Tasting rooms also have different guidelines when it comes to children and pets, and most welcome both. A quick phone call or check of a brewery’s website will tell you everything you need to know.
FOR EVEN MORE LOCAL BREWERIES, VISIT STYLEMG.COM. March 2014 - stylemg.com 47
swag Max Complete, $43.99 (180 capsules) at Max Muscle Sports Nutrition, 2330 Sunset Boulevard, Suite 150, Rocklin. 916-435-0327, maxmuscle.com.
Cool Mountain Green Apple Soda, $1.69 (12 oz.), at BevMo!, 10333 Fairway Drive, Roseville. 916-7899399, bevmo.com.
Soulstice Juice Jalapeño Bizness (handcrafted and cold-pressed locally), $8 (16 oz.) at soulsticejuice.com. Military Green Wrap Belt, $87.50 at adacollection.com.
spring greening by Jazmin White
Fozzy Dog Original Lead, $42.99, and Fozzy Dog Double Dog Lead, $49.99, at Rocklin Family Pets and Wash, 3211 Stanford Ranch Road, Rocklin. 916-632-9508, rocklinpet.com.
Charlie’s Soap “Clean House Kit” Indoor/Outdoor Surface Cleaner and Kitchen & Bath Household Cleaner, $22.99 at Raley’s, 4051 Woodcreek Oaks Boulevard, Roseville. 916-771-0880, raleys.com.
48 stylemg.com - March 2014
Spot’s Chew Natural Edible Dental Treat, $10.99 at Incredible Pets, 1105 Roseville Square, Roseville. 916-786-7701, incredpets.com.
Spot’s Chew photo by Justin Buetnner. All others courtesy of their respective companies.
Tea for Two Teapot, $19.95 at A Dash of Panache, 217 Vernon Street, Roseville. 916-788-4386, adashofpanache.com.
dine It was a beautiful concert of colors, textures and flavors that complemented each other perfectly.
Lamb Sis Kebab (bottom); Tavuk Sis Kebab (middle left); Kayisi Tatlisi (top left); Patlican Soslu (top right); Doner Kebab (middle right)
Anatolian Table Turkish Food Never Looked So Good by LeeAnn Dickson Photography by Dante Fontana
T
raveling to the Republic of Turkey takes a long time. Why not stay close to home and enjoy all of the country’s culinary wonders? Tucked in the corner of a Rocklin strip mall sits Anatolian Table, a Turkish bistro. The menu caters to all tastes, whether one prefers beef, lamb, chicken, fish or vegetarian dishes. Using fresh 50 stylemg.com - March 2014
and locally grown produce, they prepare everything in house—even the yogurts and sauces. Welcoming crimson walls are covered with native art and woven rugs, and hanging brass lamps bring the ancient country to life. Turkish music, just loud enough to enjoy but quiet enough to hold a comfortable conversation, set the mood for a recent dining experience. As my colleague and I walked in, the friendly staff—a nod to the country’s warm hospitality—was serving the bustling lunch crowd quickly. For the appetizer, we opted for the patlican soslu—a lovely sauce composed of sautéed, tender eggplant, garlic, onion and tomatoes with mild spices. The plate was a perfect accompaniment to the fresh-baked, still warm sesame-sprinkled flatbread. My coworker ordered the lamb sis kebab, which featured large chunks of grilled lamb (skewered and cooked on an open grill) served on a bed of savory rice, alongside green salad, grilled onions, pickled cabbage and two dipping sauces—garlic yogurt and cucumber-mint yogurt. I enjoyed the tavuk sis—large, white meat chicken kebab chunks served in the same manner as my coworker’s. It was a beautiful concert of colors, textures and flavors that complemented each other perfectly. For the grand finale, we splurged and ordered kayisi tatlisi. A crisscross of house-made sticky sweet caramel sauce adorned the plate with six clouds of freshly whipped cream nestling almond-stuffed apricots. A dusting of fresh-ground pistachio nuts and cinnamon finished the dazzling display—a sweet finish to a memorable, culturally rich meal.
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Anatolian Table, 6815 Lonetree Boulevard, Suite 105, Rocklin, 916-772-3020, anatoliantable.com.
restaurantguide Featuring restaurants and eateries in Granite Bay, Roseville, Rocklin and beyond. ** = MAGAZINE DISTRIBUTION POINT GRANITE BAY & ROSEVILLE AMERICAN/CAFÉ/BAKERY/DELI Back Forty Texas BBQ 1201 Orlando Ave. | 916-721-7427
Fat’s Asia Bistro ** 1500 Eureka Rd. | 916-787-3287
Carmelita’s 204 Riverside Ave. | 916-783-0411
Granite Rock Grill ** 5140 Pacific St. | 916- 625-9252
Bar 101 101 Main Street | 916-774-0505 SEE OUR AD ON PAGE 59
Granite Bay Chinese Restaurant 6875 Douglas Blvd. | 916-789-9828
Costa Vida 1475 Eureka Rd. | 916-773-9283
Kona Coffee ** 6843 Lonetree Blvd. | 916-773-9800
Rose Garden Chinese Restaurant 1079 Sunrise Ave. | 916-781-3823
Dos Coyotes Border Café ** 2030 Douglas Blvd. | 916-772-0775
La Bou 6801 Five Star Blvd. | 916-315-0351
Roseville Gourmet 107A S. Harding Blvd. | 916-784-8008
El Pollo de Oro 8657 Auburn-Folsom Rd. | 916-791-5858
Tsing Tao Chinese Restaurant 8675 Auburn-Folsom Rd. 916-791-7990
El Sombrero Taqueria 4060 Douglas Blvd. | 916-772-7770
Venita Rhea’s 4415 Granite Dr. | 916- 624-2697 SEE OUR AD ON PAGE 58
Beach Hut Deli ** 6823 Douglas Blvd. | 916-791-3130 5140 Foothills Blvd. | 916-784-1001 1490 Eureka Rd. | 916-780-3535 Bloom Coffee & Tea ** 1485 Eureka Rd. | 916-773-2332 Bunz & Company 311 Judah St. | 916-786-6655 Café Americano 5015 Foothills Blvd. | 916-787-1144 SEE OUR AD ON PAGE 59 The CheeseSteak Grille 8300 Sierra College Blvd. 916-788-2003 A Dash of Panache 217 Vernon St. | 916-788-4386 Ginger’s Restaurant ** 1410 E. Roseville Pkwy. | 916-781-0110 SEE OUR AD ON PAGE 59 The Habit Burger Grill 4060 Douglas Blvd. | 916-791-6790 933 Pleasant Grove Blvd. | 916-791-5292 Hawks 5530 Douglas Blvd. | 916-791-6200 Jacks Urban Eats ** 8620 Sierra College Blvd. | 916-791-5225 1005 Galleria Blvd. La Bou ** 4110 Douglas Blvd. | 916-791-2142 1730 Santa Clara Dr. | 916-783-4387 Lollicup Coffee & Tea ** 1253 Pleasant Grove. | 916-787-5335
Wong’s Garden Chinese Cuisine 201F Harding Blvd. | 916-782-0644
FRENCH
La Provence Restaurant & Terrace 110 Diamond Creek Pl. | 916-789-2002
GREEK
Daphne’s Greek Café 8680 Sierra College Blvd. | 916-783-3565 10357 Fairway Dr. | 916-772-3997
INDIAN/MIDDLE EASTERN
Bombay Bistro 1813 Douglas Blvd. | 916-772-5551 Mehfil Indian Restaurant 1605 Douglas Blvd. | 916-791-1199 Tandoori Night 1420 East Roseville Pkwy 916-780-8200
Eva’s Mexican Restaurant 242 Vernon St. | 916-783-9992 Jalisco Grill 9290 Sierra College Blvd. | 916-788-1737 SEE OUR AD ON PAGE 59 Jimboy’s Tacos 1000 Sunrise Ave. | 916-788-0222 1821 Douglas Blvd. | 916-783-3907 SEE OUR AD ON PAGE 57 Los Cabos Grill ** 7451 Foothills Blvd. | 916-784-3505 Mas Mexican Restaurant 1563 Eureka Rd. | 916-773-3778
Tokyo Dori Sushi & Grill 5050 Rocklin Rd. | 916-624-2841
Dominick’s Italian Market, Deli & Restaurant ** 8621 Auburn-Folsom Rd. 916-786-3355
Cool River Pizza ** 1805 Cirby Way | 916-786-9000
MEXICAN
JAPANESE
John’s Incredible Pizza 384 N. Sunrise Blvd. | 916-772-1111
Mikuni Kaizen Fountains Roseville | 916-780-2119
SEAFOOD
A Slice of Goodness 924A Douglas Blvd. | 916-781-3727
Sky Sushi 7456 Foothills Blvd. | 916-786-8228
Squeeze Inn ** 106 N Sunrise Ave.| 916-783-2874
Teriyaki To Go 5098 Foothills Blvd. | 916-772-2540
Susie’s Country Oaks Café 500 Cirby Way | 916-786-0274 8595 Auburn Folsom Rd. | 916-797-0314
Wasabi Asia Bistro & Sushi Bar ** 1470 Eureka Rd., Ste. 170 | 916-797-8887 Hours: Lunch: M-Sat: 11 a.m. - 2:30 p.m.; Dinner: M-Th: 5 p.m. - 9 p.m., F-Sat: 5 p.m. - 10 p.m.; Sun: 5 p.m. - 9 p.m. Credit Cards Accepted: V, M, A Irasshaimase! Roseville finally has a real Japanese Fusion restaurant; Sushi, Sashimi, Rolls and the region’s best Asian specialties. Wasabi has the largest sushi-roll selection than any other in the region. If you don’t see it on the menu, ask the sushi chef; they will create something special for you. If you like Japanese cuisine, you will love Wasabi! SEE OUR AD ON PAGE 11
Asian Seafood Buffet 9050 Fairway Dr. | 916-784-7628 Pho Bac Hoa Viet 4120 Douglas Blvd. | 916-797-8886 Bobo Café 1821 Douglas Blvd. | 916-784-6931
Ichiban Sushi 4817 Granite Dr. | 916-630-0889
Chicago Fire Pizza 500 N. Sunrise Ave. | 916-771-2020
Paul Martin’s American Grill 1455 Eureka Rd. | 916-783-3600
Asian Blossom Chinese & Vietnamese 1220 Roseville Pkwy. | 916-787-1223
JAPANESE
PIZZA
Buca di Beppo 1212 Galleria Boulevard | 916-771-9463
Z Pizza ** 3984 Douglas Blvd. | 916-786-9797
Asian Bliss 8680 Sierra College Blvd. 916-789-2547
Rubino’s ** 5015 Pacific St. | 916-624-3401
ITALIAN
Mikuni Japanese Restaurant 1565 Eureka Rd. | 916-797-2112
CHINESE/ASIAN/VIETNAMESE
ITALIAN
Kokyo Teppan Yaka & Sushi Bar 6040 Stanford Ranch Rd. 916-787-9893
Rosati’s Pizza 5140 Foothills Blvd. | 916-797-7492
Vernon Street Grill 211 Vernon St. | 916-789-0145
JJ Mongolian BBQ 6661 Stanford Ranch Rd. 916-632-8828
Roseville Tortilla Factory ** 313 Riverside Ave. | 916-783-3311
Blue Nami Sushi 1465 Eureka Rd. | 916-787-1177
Source 5540 Douglas Blvd. | 916-772-3900
Golden Dragon Chinese Restaurant 4800 Granite Dr. | 916-632-9542
Izumi Japanese Restaurant 6840 Five Star Blvd. | 916-630-1638
Pete’s Restaurant & Brewhouse 5540 Douglas Blvd. | 916-797-4992
Panera Bread 916 Pleasant Grove Blvd. | 916-771-3131 1850 Douglas Blvd. | 916-780-0505
Chang Bros Chinese Restaurant 6160 Stanford Ranch Rd. 916-771-9838
Plaza Jalisco 300 N Sunrise Ave. | 916-787-4050
Haruka Sushi Bar 8685 Auburn-Folsom Rd. | 916-771-9988
Pacific Street Cafe ** 301 Lincoln St. | 916-782-5673
CHINESE / ASIAN / VIETNAMESE
MEXICAN
Bernardo’s 8781 Auburn-Folsom Rd. | 916-791-2940 Cabos Restaurant ** 8570 Auburn-Folsom Rd. 916-797-1996 6504 Lonetree Blvd. | 916-784-2260
Fins Market & Grill 8680 Sierra College Blvd. 916-783-5200 McCormick & Schmick’s 1194 Roseville Pkwy. | 916-960-4875
STEAKHOUSES
Claim Jumpers 250 Harding Blvd. | 916-788-1705
THAI
Khun Suda Thai Cuisine 1825 Douglas Blvd. | 916-782-2745 My Thai Table 5550 Douglas Blvd. | 916-791-4111 New Thai Kitchen 1485 Eureka Rd. | 916-781-3222 SEE OUR AD ON PAGE 61 Ruen Thai 1470 Eureka Rd. | 916-774-1499 Thai Basil Restaurant 1613 Douglas Blvd. | 916-782-8424
RESTAURANTS AND EATERIES IN ROCKLIN AMERICAN/CAFE/BAKERY/DELI Beach Hut Deli 6848 Five Star Blvd. | 916-781-7873
Cabos 6504 Lonetree Blvd. | 916-784-2260 Cha Cha’s Cocina Mexicana 6130 Stanford Ranch Rd. 916-782-8787 Don Panchos 4563 Pacific St. | 916- 632-0709 Rudy’s Gourmet Mexican Cuisine ** 6011 Stanford Ranch Rd. 916-435-4050 Sabores Mexican Cuisine 10341 Fairway Dr. | 916-786-2262
PIZZA
Cool River Pizza 6200 Stanford Ranch Rd. 916-772-6973 Gaetano’s Pizzeria 4800 Granite Dr. | 916-624-5805
THAI
Bangkok City Thai Cuisine 5050 Rocklin Rd. | 916-632-9282 Thai Chili 2164 Sunset Blvd. | 916-780-6555
For more restaurant listings in the Granite Bay, Roseville, Rocklin and surrounding areas, visit our website at: stylemg.com and click on the “Restaurant Guide” tab under “Dining”.
March 2014 - stylemg.com 51
taste YANKEE POT ROAST From The Founding Farmers Cookbook by Founding Farmers with Nevin Martell (Andrews McMeel Publishing, 2013, $40)
Pot Roast Base 4-5 pounds beef chuck 1 tbsp. kosher salt 1 tbsp. ground black pepper 1 tbsp. granulated garlic 1 tbsp. celery salt 1/2 cup canola or olive oil 6 cups chopped yellow onions 3 cups chopped carrots 4 cups chopped celery 10 cloves garlic, thinly sliced 4 cups beef broth 1/4 cup beef base 1 bay leaf 1 cinnamon stick 2 tbsp. minced fresh rosemary 2 tbsp. minced fresh thyme leaves
Roux • 3/4 cup unsalted butter • 3/4 cup all-purpose flour
Pot Roast Vegetables • 1 medium golden beet, peeled and cut into large chunks • 1 medium sweet potato, peeled and cut into large chunks • Kosher salt • 1-1/2 cups diced carrots, diced to 1-1/2inch pieces • 2-1/2 cups diced celery, diced to 1-1/2inch pieces • 1/2 bunch asparagus, cut into 1-1/2inch pieces • 4 oz. green beans, trimmed and cut into 1-1/2-inch pieces • Ground black pepper • 2 tbsp. unsalted butter Preheat the oven to 275 degrees. Season the beef on both sides with the salt, pepper, granulated garlic and celery salt. Heat the canola oil in a large Dutch oven or heavy pot with a lid over high heat. When hot, place the beef in the pot and brown well, 2-3 minutes on each side. Lift the beef out of the pot and reserve, keeping the pot with the beef drippings over medium heat. Place the onions in the pot and sauté until 52 stylemg.com - March 2014
dinner date Food and Wine for the Season caramelized. Add the carrots, celery and sliced garlic and sauté for 5 minutes. Add the beef broth, beef base, bay leaf, cinnamon stick, rosemary and thyme. Return the beef to the pot and bring the liquid to a boil. Cover the pot and place in the oven for 3-3.5 hours, until fork tender. While the pot roast cooks, prepare a roux. Melt the butter in a sauté pan over medium-low heat and whisk in the flour. Continue to whisk, scraping any browned bits from the bottom of the pan, until the flour mixture becomes a pale brown color and smells toasted and nutty, 10-12 minutes. Scrape the roux out of the pan with a rubber spatula and reserve. Place the beet and sweet potato chunks on a baking sheet and roast in the oven (with the pot roast) for 45 minutes, or until tender. Fill a large pot with water and a generous pinch of kosher salt and bring to a boil. Working in batches, blanch the carrots, celery, asparagus and green beans until each vegetable is just tender and cooked through. Drain and cool in an ice bath (half ice cubes and half water in a large bowl). Drain from the ice bath and set aside. When the pot roast is tender and finished cooking, remove the pot from the oven, gently remove the beef from the pot, and transfer it to a large plate while you prepare the sauce. Carefully place the pot roast pot on a burner over medium heat. Remove the cinnamon stick and bay leaf from the pot. Bring the liquid to a boil. Purée the liquid until smooth with a stick blender. Add the roux and purée until smooth. Simmer for 20 minutes and season to taste with salt and pepper. Place the pot roast in the sauce along with the roasted beet and sweet potato chunks and the blanched vegetables and heat through. Stir 2 tablespoons of butter into the sauce. Break the beef up into large chunks with a metal spoon. Keep warm. To serve, place a mound of the mashed potatoes in the center of each plate, then spoon portions of the beef, vegetables and sauce over the top. Top each plate with a few fried onions, if using, and serve immediately. Serves 6 to 8.
2011 SIMI ALEXANDER VALLEY CABERNET SAUVIGNON Simi Winery—founded in San Francisco by two Italian brothers, Giuseppe and Pietro Simi—made their first wine from Sonoma County grapes in 1876. Their colorful past is evident when visiting the Healdsburg locale; since 1890, the same stone cellar has been where the winemaking magic happens. Since day one, their wines have reflected the region: small, scenic and stunningly diverse. The 2011 SIMI Alexander Valley Cabernet Sauvignon is full-bodied with an amazing nose, supple tannins and a beautiful velvety finish. It has a deep, dark color with a ruby edge. Aromas of clove, hints of cedar and cocoa beautifully frame compelling flavors of cassis, cherry and blackberry. The affordable price and ability to stand up to hearty beef dishes makes it an ideal pairing choice for this month’s Yankee Pot Roast. —Richard Righton Owner, 36 Handles and Relish Burger Bar
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Wine bottle photo courtesy of Constellation Brands. Recipe and cookbook photos by Nevin Martell.
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Designer Consigner 6945 Douglas Blvd., Granite Bay (Corner of Douglas & Auburn-Folsom, next to Starbucks)
FEBRUARY 2013
FEDHS-0213-COVER.indd 1
STYLEMG.COM
1/17/13 5:01:44 PM
916-993-3800 • www.DesignerConsignerGB.com
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ron@thegroutmedic.com · Cont. Lic. # 900062 · residential & commercial services
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introducing
DOLCE VITA DAY SPA 9719 Village Center Drive Suite 110, Granite Bay 916-772-7733, dolcevitads.com
Mariam Sargsyan
What was the first job you ever had, and what did you learn from the experience? My first job was in the same industry as I’m in today. I started off as a spa receptionist, because it always interested me to know what goes on behind the scenes at spas. From then on, I fell in love. It’s been an amazing journey and has prepared me for where I am today. Why is your staff the best in the business? The diversity and knowledge that each staff member brings to the spa is what make us so unique; everyone is willing to make each person’s experience unforgettable. We, as a staff, strive to leave a “Dolce Vita Signature” on any service we provide, which is something only we can provide. What’s your biggest job perk? Not many people can say they leave their job more relaxed than when they came in. The atmosphere at Dolce Vita Day Spa is one you don’t want to leave. Working in an environment that is relaxed, calm and nurturing is beneficial for everyone. Who is your role model in business or in life, and why? My role models in life are my parents. They have been pillars of strength and inspired me to be who I am today. The morals they’ve given me have helped me become a trustworthy manager for my staff, as well as our guests. And finally, customer service is…? Customer service is not only meeting a customer’s needs, but also surpassing them in all aspects and making them feel they are the only one. Customer service prioritizes a motivation that comes from the heart rather than an act. This is the reason why being in the spa industry has been so rewarding for me—I have the privilege to work with those who strive to reach the same goals. 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!
64 stylemg.com - March 2014
Photos by Dante Fontana.
Describe your business. We are a triathlon/multi-sport retail business specializing in swimming, biking and running. We also have full bike service and bike-fitting departments. What was the first job you ever had, and what did you learn from the experience? The first “real” job I had was at a sporting goods store—I learned the importance of customer service. How are you involved with both the community and your customer? We help sponsor local events that our customers participate in or have a connection to. I believe it is vitally important to give back and help the local community as much as possible. Why is your staff the best in the business? Experience and customer service—the staff has years of both! What life accomplishments are you most proud of? Richard and Valerie Burns Graduating from college, getting married, and completing my first triathlon. Who is your role model in business or in life, and why? ROCKLIN ENDURANCE Cliché as it may sound—it would have to be my dad. He suffered a terrible stroke at a very SPORTS young age but never gave up. He is still going strong today at 86 years old! 2161 Sunset Boulevard Where do you go when the going gets tough? Suite 200, Rocklin The best place to sort things out is during a long run or bike ride. 916-259-2820 What’s your biggest job perk? rocklinendurancesports.com Meeting great people at the store! If you could meet someone living or dead, who would it be and why? Abraham Lincoln. Can you imagine what it was like to be the president during the Civil War? I would love to know! And finally, customer service is…? The most important part of any business.
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tom’sjulie’stake
Fiercely Finicky Eaters by Julie Ryan
P
oor Tom. I’m filling in for him this month because he’s recovering from his “research” about local breweries (see the story on page 44). He really puts 100 percent into his work. For the past few years, I’ve been involved with some research of my own. I’m trying to figure out why my children will only eat a few items out of the thousands and thousands of options they actually have. I’m no Rachael Ray, but I can cook “things”—things that are even good sometimes! My 4- and 6-year-old daughters, however, believe that by just looking at food, they can tell if they’ll like it or not. Just one glimpse of a juicy slab of chicken and a green veggie and they know it will be the most disgusting things they’ve ever had. It’s quite an amazing ability. I love that all I have to do is place a plate in front of them and they inherently know that one bite will make them sick. I’ve tried all the tricks—bribing, begging, threatening; I’ve tried the recipes where
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Catch Julie on the Pat and Tom Morning Show on New Country 105.1.
VISIT STYLEMG.COM FOR MORE TOM’S TAKES.
66 stylemg.com - March 2014
Illustration by David Norby.
whining and dining
you hide the vegetables (their skill is unbeatable). If you’ve never believed in psychics, I know two kids who will change your mind. On the rare occasion when I get them to try something, I’m, first and foremost, proud of myself for making it past their first line of defense. Then I hold my breath as I wait for the verdict. My 4-year-old tends to accept new cuisine more often than the 6-year-old. She’s also less dramatic about it. Have you ever witnessed someone take a microscopic bite of food, then completely freak out— acting like it was the most revolting flavor they’ve ever tasted? I have. Many times. The other thing that baffles me is how one day they can like something, but the next day they can’t stand it. This just happened with applesauce. Applesauce! How do you go from liking it, eating it and asking for it, to not wanting to be anywhere near it? I now have a pantry full of applesauce and no one to eat it. I’m hoping my children will still grow and remain healthy even though their diet consists of peanut butter and jelly sandwiches (sans crust), chicken nuggets, and buttered noodles. Although, those selections may change at any moment—as I’m writing this they could decide noodles are nauseating. When my girls were babies I had a picture in my head of how it would be when they started eating real food: Our family sitting down for dinner, everyone with the same food on their plates, compliments flying over the table. The sad reality, however, paints a much different picture. I hear this is a phase. Isn’t that always the answer when your kids aren’t doing what you want them to do? “Oh, it’s a phase. No need to worry. They’ll outgrow it.” Until then, I suppose it’s OK that ketchup is a food group and that my research will be unfinished…just like their dinner plates.