209 Magazine - Issue 4

OC TOBER/NOVEMBER 2014 – ISSUE 4

Valley native

MICHAEL

CHIARELLO All in a day’s work for

CHEF DANA JOHNSON

TURKEY TIME! PUMPKIN PATCHES

OFFER SEASONAL FUN

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F E AT U R E S The Valley is known for its fertile land and abundant crops. This cornucopia of locally grown fruits, nuts and vegetables has also been the inspiration for many culinary masters, including celebrity chef and restaurateur Michael Chiarello and local television cooking show host Dana Johnson.

MICHAEL CHIARELLO

Michael Chiarello learned the importance of using fresh and local ingredients in the kitchen of his Italian family’s Turlock home.

The family kept to their Calabrian roots by making their own cheeses and wines, butchering and curing their own meats, and growing and preserving their own produce.

DANA JOHNSON

Chiarello soaked in that knowledge and passion for food and turned it into an award-winning career as a chef, restaurateur, author and Food Network star.

When not hosting her monthly food segment on Fox Channel 40 television, “Dana’s Family Kitchen,” local chef Dana Johnson can be found teaching cooking classes or catering private parties.

PAGE 44

Johnson has also been known to enter a culinary contest or two. She took home the top prize in the “Build a Better Lunch Contest,” and took third place in the New York City Food and Wine Festival’s National Pork Board contest.

On the cover Michael Chiarello at his Yountville restaurant Botegga Photo courtesy of Becca PR On this page

PAGE 48

Dana Johnson shares entertaining tips at her home.

Jon Michael Terry Photography

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OC TOBER/NOVEMBER 2014 – ISSUE 4

DEPARTMENTS 8

Dell’ Osso Family Farm

36 Modesto daily ‘night life’ 40 Cooking the perfect turkey 42 In season: Pomegranates

Manteca Pumpkin Festival

NAVIGATOR

Publisher’s letter

IN THE KNOW

10 12 14

52 54

Fantozzi Farms

Free in San Francisco Half Moon Bay Pumpkin Festival

FULL OF LIFE

56

Holiday diet tips

A LOOK BACK

10

62

18

Modesto’s Rockabilly past

BOOK REVIEW

65 Alfredo Mirandé explores 16 Harvest Festifall immigration in “Jalos USA” 18 Hats on trend 20 Paul McCartney sings Candlestick farewell CHARITY CORNER 22 Northern California Women’s Music Festival 68 Salvation Armey Kettle Kickoff 26 Fall events at Gallo Center for the Arts A PLACE CALLED HOME

FLAVORS

70 73

28 Asian-Cajun Catfish 30 Papapolloni 32 P. Wexford’s Irish Pub 34 Stanislaus County Fair in “Carnival Eats” 209MAGAZINE

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Fall decorating ideas Plantable gardening app

MARKETPLACE

76

Shop local

OCTOBER/NOVEMBER 2014

Vol. 1 No. 4 ■ October/ November 2014 ■ $4.95 PUBLISHER Hank Vander Veen

GENERAL MANAGER Jennifer Marek Drew Savage

EDITOR Kristina Hacker

CONTRIBUTING WRITERS & PHOTOGRAHERS Elizabeth Arakelian Dennis D. Cruz Andrea Goodwin Teresa Hammond Melissa Hutsell Matt Johanson Candy Padilla Richard Paloma Martin Reed Sabra Stafford Virginia Still Jon Michael Terry Photography Dennis Wyatt

ART DIREC TOR Harold L. George

GRAPHIC DESIGNERS Mackenzie Alameda Jaime Ramirez

ADVERTISING DIREC TORS Chuck Higgs

Taylor Phillips

SALES & MARKETING Beth Flanagan Maureen Jerner Tara Levy Krista Messer Vicky Norman-Eddy Corey Rogers Melody Wann Doreen Wynn

SPECIAL CONSULTANT Larry Dovichi

To advertise in 209 Magazine, call Manteca • 209.249.3500 • Oakdale • 209.847.3021 Turlock • 209.634.9141 209 Magazine is published 6 times a year 138 S. Center St. •Turlock, CA 95380 Comments: hvanderveen@209magazine.com www.209magazine.com ©Copyright 2014. 209 Magazine All rights reserved. Reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher of 209 Magazine is strictly prohibited. The opinions expressed in 209 Magazine are those of the authors and do not necessarily reflect the view of 209 Magazine mangament or owner. 209 Magazine assumes no responsibnility and makes no recommendation for claims made by advertisers and shall not be liable for any damages incurred.

Welcome back to another great

edition of the 209 Magazine. As we migrate from summer to fall, we welcome holidays of all types, along with family gatherings, and of course, abundances of feasts! This issue of the 209 Magazine encompasses the local harvest activities, as well as delectable food that comes out of the Central Valley.

California’s Central Valley is known as one of the most productive agricultural regions in the world and this is the time of year we get to celebrate that harvest by gathering together with friends and family to partake of delicious food. Over 200 different crops are grown in the 209 and a full Thanksgiving dinner could be made by buying local fruits, vegetables and poultry.

In addition to bountiful crops, the Valley has also grown its fair share of top chefs, including Napa Style’s Michael Chiarello and local celebrity chef Dana Johnson. These two are sure to inspire your culinary dreams. Michael Chiarello isn’t just a Napa Style and entertaining guru, he’s now the proud owner of San Francisco’s newest “hot spot,” Coqueta on Pier 5. Oakdale native Dana Johnson is in ‘perpetual motion’ with a cooking class at Figamarole in Ceres, serving up private cooking parties and charity events, posting instructional videos, and hosting a monthly food segment on Fox Channel 40 television.

When learning about the local culinary scene, don’t forget to shop local this season and support community businesses. The 209 Magazine staff has put together a few great native gift ideas, perfect for any holiday or celebration.

MNC of California is a great company that is positively impacting the community, with several publications in the heart of the 209. What sets us apart is our firm commitment to relevant, community-driven content. We want to feature the things that truly make our region a wonderful place to live, raise a family, and to visit.

Thank you for taking the time to read 209 Magazine.

We welcome your comments, calendar events, and stories.

We hope you will support the businesses and charities that have chosen to partner with us. We appreciate them and look forward to being the most relevant magazine in your home, a place called 209.

Hank Vander Veen Publisher, 209 Magazine hvanderveen@209magazine.com

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OCTOBER/NOVEMBER 2014

intheknow

Pumpkins away!

Blasters popular attraction at Lathrop farm

By DENNIS WYATT

L

ATHROP —Ron Dell’Osso likes to let people play with the food he grows.

Not only do people trample through his 25-acre corn maze, but he also grows his own ammo so they can have a blast firing pumpkins off at upwards of 120 mph per hour from a device that resembles a bazooka.

Dell’Osso Farms is now in its 17th year. The paid attendance of almost 200,000 last year makes it the biggest agri-tourism attraction in California.

The wildly popular “pumpkin blasters” welded from steel were designed as a secondary attraction but they regularly get more attention than the main attraction.

For $5, you get a bucket of ammo — 12 mini-pumpkins to be exact — that you can fire away at targets that include the standard open mouths on Halloween characters, junked cars, and hanging tires.

If you don’t think a mini-pumpkin is as hard as a rock, try to smash one by slamming it into the ground.

The Pumpkin Blaster version the public fires is much milder than one of Dell’Osso’s blaster prototypes — a shoulder held model — that sent a miniature pumpkin into sub-orbit the first time he fired it from outside

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OCTOBER/NOVEMBER 2014

his barn. The hand-held PVC version sent a minipumpkin well over 600 feet and got it enough altitude to clear the five-story brick silos that are visible from Interstate 5 at the Dell’Osso Farms off Manthey Road.

The pumpkin blasters are a sideshow to the main event: A massive corn maze accessible off Interstate 5 at the Manthey Road exit just south of the Highway 120 Bypass interchange.

In addition to the corn maze, there are other attractions — both paid and free — including a haunted house, train ride, scarecrow hay wagon ride, zip line,

petting zoo, free racing trike ride, a confidence rope and tower course, a bucking pumpkin ride, a minitrain that goes around the corn maze, hay rides, and a spinning pumpkin ride reminiscent of a spinning tea cup ride and more.

The event also features a 2-acre picnic ground, free parking, food and lots of areas for the kids to play.

There is no admission fee to access the grounds.

The maze and the rest of Dell’Osso Farms is open daily from 10 a.m. to 8 p.m. starting Oct. 4 through Halloween. ■

Dell’Osso Farms is now in its 17th year. The paid attendance of almost 200,000 last year makes it the biggest agri-tourism attraction in California.

Dell’ Osso Farms 2014 Events OCTOBER 4 — OPENING DAY of the 17th Annual Pumpkin Maze at Dell’Osso Family Farm; Scarecrow Contest begins.

OCTOBER 4 -5 — 8th Annual Boy Scout & Girl Scout Weekend (Open to the General Public) OCTOBER 5 — Guide Dogs for the Blind on the Farm Event OCTOBER 25 — Dog Costume Contest: Next to glow stick booth, FREE to all participants at 1 p.m.

Prizes for the winners!

OCTOBER 31 — 8th Annual Scarecrow Contest “People’s Choice Award Ceremony” at 3 p.m.

Guests will cast their votes throughout the month of October for their favorite scarecrow.

FOR MORE INFORMATION: Visit www.pumpkinmaze.com 209MAGAZINE

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OCTOBER/NOVEMBER 2014

intheknow

Manteca Pumpkin ☞ Fair celebrates season’s harvest

By DENNIS WYATT

Y

ou can see the eyes of kids get bigger than the slice of pumpkin pie they try to eat in time honored beat-the-clock fashion.

You can see the giddiness of kids picking out the perfect pumpkin.

You’ll hear the music of talented teens and professional acts fill the October air.

Neighbors, friends and families wander the streets of downtown Manteca taking in the sights and sounds enjoying a warm early fall day.

Welcome to one of the biggest laid-back events on the calendar in the 209 — the two-day Manteca Pumpkin Fair held the first weekend of October.

It started almost 40 years ago as a way for Manteca’s pumpkin growers to express community pride and to give kids a day of old-fashioned fun.

Half Moon Bay’s bold and dubious claim in the 1970s that it is the Pumpkin Capital of the World has helped generate around $1 million for Manteca nonprofits.

That’s because Manteca pumpkin growers headed

by George Perry were a bit taken aback given the fact historically anywhere between 70 and 80 percent of all pumpkins grown in California come from the fields around Manteca.

That prompted the farmers to start an informal “pumpkin fair” a few hours at Library Park in downtown Manteca that consisted of some kids’ games, a belly dancer that first year, bales of hay and a small mountain of pumpkins. They also openly challenged Half Moon Bay’s claim. That led to the “friendly feud” between the two communities being a featured cover story in People magazine.

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Today the Manteca Pumpkin Fair is staged by the Sunrise Kiwanis.

This year’s festival is Oct. 5-6, from 10 a.m. to 6 p.m. each day in downtown Manteca reached via the Yosemite Avenue Highway 99. It typically includes more than 150 vendors, a haunted house, car show, kids’ zone, and pumpkin events. And, yes, you can even buy a pumpkin. There is also a Saturday fun run.

The carnival takes place Oct. 2-6 in the parking lot at the Best Buy at The Promenade Shops at Orchard Valley at the 120 Bypass and Union Road. Pre-sale ride tickets that are discounted 50 percent are available through 4 p.m. Oct. 2. They can be purchased at the Golden Valley Credit Union on Center Street, Roadrunner Glass in the 200 block of North Main Street, and J&J Printing.

Information on vendor booths for the two-day event that typically lures more than 50,000 people is available by going to www.mantecapumpkinfair.org. ■

IF YOU GO WHAT: Manteca Pumpkin Fair WHEN: 10 a.m. to 6 p.m. Oct. 5-6 WHERE: Downtown Manteca, bordered on the north by W. Center Street, the south by W. Yosemite Ave., the east by Main Street and the west by the railroad tracks.

FOR MORE INFORMATION: www.mantecapumpkinfair.org

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intheknow

Patterson’s

Fantozzi Farms NOT YOUR TYPICAL PUMPKIN PATCH

By Melissa Hutsell

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Each year, the Fantozzi family opens their farm to the public during the month of October for a notso-typical pumpkin patch experience.

P

icking out costumes is only part of the Halloween fun. From doorsteps to dinner tables, it is not the harvest season without a pumpkin. Celebrate the beginning of autumn by picking your own pumpkin and by participating in a variety of other fallthemed activities that are fun for all ages at Patterson’s locally owned Fantozzi Farms Pumpkin Patch and Corn Maze.

Each year, the Fantozzi family opens their farm to the public during the month of October for a not-so-typical pumpkin patch experience. The farm, now celebrating its 12th annual seasonal event, offers fall festivities for the whole family from epic corn mazes and games, to hayrides.

“There is something for everyone,” said Fantozzi Farm owner Denise Fantozzi, who has a lot planned for this year’s pumpkin patch and corn maze.

One of the farm’s main attractions, the giant corn maze, will be back and ready to challenge visitors again this year. Each fall, an overwhelming amount of detail goes into creating the maze, which from an aerial view completes an impressive picture of the year’s chosen theme. Previous mazes formed a depiction of Colin Kaepernick and Camp Taylor, to “California” and “Patterson’s Centennial.” Although smaller than previous years due to the water shortage, the corn maze stretches over an impressive 2-3 miles, packed with trails, check points and games.

“Some people go through [the maze] several times,” said Fantozzi.

Every Friday and Saturday in October after the sun goes down, the maze becomes haunted with creepy crawlers, as something spooky lurks behind every corner. Without giving any surprises away, Fantozzi assured, “By the time you get to the end, you are running!”

IF YOU GO

FOR MORE INFORMATION: (209) 892-2015 Ticket prices available online at fantozzifarms.com

WHERE: Fantozzi Farms Corn Maze and Pumpkin Patch 2665 Sperry Ave, Patterson.

WHEN: Open through October 31. Open from 10 a.m. – 10 p.m. Friday-Saturday, Sunday from 10 a.m. – 9 p.m.

Weekdays: Reservations only HAUNTED MAZE: Friday - Saturday nights from 7 p.m. to closing. Flashlights require.

ADDITIONAL INFORMATION: The Fantozzis provide an opportunity for non-profits to help fundraise by earning money for their organization by pre-selling tickets to the pumpkin patch and corn maze.

The farm invites groups of all sizes to enjoy the activities, such as class trips or birthday parties.

Groups can make reservations for the weekdays, or receive a discounts on tickets.

After working your way through the corn maze and on toward the pumpkin patch — with a few photos ops in between — guests can try their chances at target practice with a corn cannon or shop for holiday decorations, food and other hand crafted items. There is also a picnic area for guests to bring and enjoy their own food.

“Some people come for a couple of hours, some stay all day,” said Fantozzi. “It is like a day on the farm, where people can come out and get dirty.”

In addition to the mazes and games, visitors can choose from a list of activities in the farm’s courtyard attractions. Catch pig races beginning every hour or stop by the petting zoo to watch, feed and visit the animals. Children can play in the corn-seed boxes, pipe slides or on the hay bale pyramids, and take a ride on the cow trains or audio narrated hayrides for an educational stroll through the fields.

The farm offers an experience that is just as informative as it is fun. The farm invites groups of all sizes, even birthday parties, to come enjoy and learn about everything from the equipment on the farm to the process of setting up the corn maze, with educational tents set up to answer questions.

Fantozzi Farms, a year-round farm that grows apricots, beans, olives, oats, alfalfa and harvest favorites including several different sizes of pumpkins, gourds and corn, will close its doors for the year on Oct. 31 with a Halloween bash. The bash includes free trick or treating along a trail lined with caldrons full of candy. ■ 209MAGAZINE

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Harvest Festifall T

he Columbia Chamber of Commerce will present its 30th annual Harvest Festifall, to be held in Columbia State Historic Park on Oct. 11 and 12. Hours are 9 a.m. to 5 p.m. on Saturday, and 10 a.m. to 5 p.m. Sunday.

Approximately 50 vendor booths will be set up in the park — decorated for the harvest season — and artisans in period costume will display their handmade crafts for sale, including jewelry, pottery, apparel, home décor, wood furniture, baked goods, and many others.

This old-fashioned festival on the shady streets of Columbia is for all ages, and admission is free. Local musicians perform in the gazebo and on the street; and there are activities for the children, who can have their faces painted and search for the perfect Halloween pumpkin, and have fun visiting the Petting Zoo set up right in the middle of town.

Vendors will demonstrate how their crafts are made, including members of the Mother Lode Weavers & Spinners Guild who delight in teaching the art of spinning and weaving to folks.

For more information about this event sponsored by the Columbia Chamber of Commerce, call 209-536-1672 or go to visitcolumbiacalifornia.com. ■

IF YOU GO WHAT: 30th annual Harvest Festifall WHERE: Columbia State Historic Park WHEN: October 11TH and 12TH HOURS: Saturday at 9 a.m. to 5 p.m., & Sunday at 10 a.m. to 5 p.m.

FOR MORE INFORMATION: 209-536-1672 or go to visitcolumbiacalifornia.com.

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F A T S H A IONS H

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HAT

OCTOBER/NOVEMBER 2014

HATS TOPPING OFF

fall fashions

By SABRA STAFFORD

T

he coat may be the go-to staple of fall and winter fashion, but this season the hat is making its presence known. From beanies to fedoras and berets to cloches, the hat was topping off many runway shows this year as more designers embrace the head-turning accessory.

“Hats are on a major trend this season,” said Leslie Jerner, manager at Glitz Fine Clothing in Turlock.

The cold weather accessory was not only heating up the runway, but flying off local shelves as well.

“We are definitely seeing more people buying hats,” said Jennifer Arambel, the manager and buyer for the Chic Shack in Turlock. “In fact, we sold out of all our summer hats this season.”

Hats will immediately draw the eye up to the face, so they might be too much for the fashion wallflowers, but just the right accessory for the adventurous types. Here are a few tips to make sure your hat selection is a head-turner and not a flop.

THE SHAPE OF THINGS A hat can enhance or balance the shape of your face, so it’s a good idea to determine what shape you are starting with and what look you want to achieve. For example, if you have a long face then a hat with a flat crown or more width at the cheekbones will balance it out. On the flip side, an oval shaped face will look leaner in a hat with a prominent crown or one that has vertical

embellishments.

“A hat is not something you can just look at and know it will work. You have to try them on,” Arambel said. “You know you’ve found the right one when you see it on.”

CONSIDER THE COLOR Nothing frames your face and sets off your complexion better than a hat, but if the color is wrong it can leave you looking dull, sallow, and washed out.

In general, if your complexion is cool with more blue undertones then neutral shades of black, MIC navy, grey, and ivory are good H $58 AEL ST options. a Lesli t Glitz F ARS OH e in If your complexion is neck Jerner e Cloth MY DA RLIN ing is als lace a GW n warm with more yellow und go o wear IDE ing a ld ba BRIM n t il g dertones then opt for hats that are les, a e prin HAT t rom vaila ble a brown, camel, beige, and olive. t Glit per, Joy z.

Drav ecky Bold colors can also play up your best assets like your eyes or lips.

“When it comes to color, neutrals are always good that way it can go with any outfit,” said Jerner. “However, we will carry a couple of fun patterns and colors to spice up your outfit.”

THINK ABOUT THE OUTFIT A hat should compliment your outfit, not draw attention away from it. A fancy embellished hat paired with a pair of jeans and T-shirt will look like you were playing dress up and quit early on, while a beanie paired with a dress will look like you were having a bad hair day and gave up. ■

Michael Stars 209MAGAZINE

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intheknow

McCar ney, Candles ick

combine for memorable finale

By MATT JOHANSON

M

aybe I’m amazed. For nearly three hours, Paul McCartney beautifully serenaded 50,000 adoring fans in San Francisco on Aug. 14. The former Beatle made the sellout crowd dance and sing along to a nostalgic set of familiar favorites. “Na na na na, hey Jude” still echoes through the minds of lucky ticketholders.

The added significance of the final event at Candlestick Park struck home when Sir Paul played his 1973 hit, “Live and Let Die.” As the band reached the chorus, fireworks illuminated the stadium. The exploding pyrotechnics previewed the impending destruction of the 54-year-old structure that’s both historic and accursed. How would the many fans wearing Giants caps and 49ers jerseys react?

They delivered their loudest cheers of the night.

“It’s sad to see the old place close down,” McCartney said. “But we are going to close it down in style.”

Opened in 1960, Candlestick hosted unforgettable exploits while it housed the Giants and 49ers; Willie Mays, Juan Marichal, Joe Montana and Jerry Rice won championships and lost heartbreakers there. Richard Nixon called it one of the greatest ballparks of all time, but arctic winds quickly convinced patrons otherwise; noted attorney Melvin Belli successfully sued the city over the stadium’s faulty heating. Jerry Garcia, Tony Bennett and Pope John Paul II paid visits.

So did the Beatles, playing their last concert there in 1966. After a “long and winding road,” McCartney returned to the Stick 48 years later and reveled in “good memories,” the crowd’s 209MAGAZINE

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adoration and the moment.

“This is such a cool event,” he said. “I’m just going to take a minute for myself just to drink it all in.”

That brief pause was the only break he took until the main two-hour set ended.

Then the band returned for two encores. Still energetic and always charismatic more than a half-century after the British Invasion, McCartney mixed in 40 songs from his Beatles, Wings and solo periods like “Blackbird,” “Band on the Run” and “Save Us.” The legendary musician alternated between multiple guitars, a piano and even a ukulele. For those who did and didn’t live through Beatlemania, the performance felt like an enchanting journey through time.

Besides the music, the audience also enjoyed the unique stories the 72-year-old icon shared about Jimi Hendrix, Eric Clapton, George Harrison and of course John Lennon. McCartney’s touching song “Here Today” about his fellow Beatle and great friend had fans wiping tears from their eyes.

Of course it wouldn’t be Candlestick without frigid fog, long lines for the ladies’ rooms, trough-style urinals in the men’s rooms and epic traffic jams both before and after the show. McCartney sympathized with a rendition of “San Francisco Bay Blues.”

Soon to meet the wrecking ball, Candlestick may not deserve “all my loving,” but 54 years of frostbite and mixed memories are over. As McCartney advised, “Let it Be.” Listen to what the man said.

— Matt Johanson’s writing can be found at www.mattjohanson.com. ■

OCTOBER/NOVEMBER 2014

I’m just going to take a minute for myself just to drink it all in.

Paul McCartney

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intheknow

Festival that enriches

LI ES

By VIRGINIA STILL

T

So after filling out all the paperwork for the nonprofit organization, Boyington was on her way to create the first all-women musical event in the area.

“I put together this committee of women and I am very, very, thankful to the committee of women that I have because I have a lot of really strong minded women who have a focus on community and so I think together we make a really good team,” stated Boyington.

The NSWMF organization is a non-profit group that was created to provide resources that support women with programs that can enrich and better their lives. The organization would like women in the community to be able to actively seek positions of leadership and advance in the arts, business, music, and film.

The festival will include a concert from female artists or women-led bands including Deborah Yate, Marirose Powell, Sandra Dolores, The House of Orange, Francesca Bavaro, Karmen Buttler,

he first Northern California Women’s Music Festival will hit the Prospect Theater on K Street in Modesto on Oct. 18.

Singer, songwriter, founder and director Victoria Boyington got the idea a few years ago to have an all-women music festival when she was watching a show about Gloria Steinem. During the show they discussed how Steinem developed Ms. Magazine and then mentioned the National Women’s Music Festival. Boyington had always wanted to attend the national event but didn’t want to travel to the East Coast. The program then made a quick mention of Lilith Fair. This initiated the idea that it would be great to have something like the Lilith Fair in Northern California.

“I don’t know why California doesn’t have a women’s music festival,” stated Boyington. “I started mulling the idea around with some of my musician women friends and a lot of them really liked the idea.”

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Rachel Efron, Funstrummers, and many more.

“We have a good chunk of women that are local but we also have some women that are coming from Santa Cruz, we have three really great and talented musicians that are coming from San Francisco,” said Boyington. “We have another woman who is coming from Sacramento and one other woman that was from Fresno that moved to Oregon that will be coming here to perform.”

The band can have men playing guitar, bass, or the drums but it has to be a woman leading the band, Boyington noted.

Along with the concert will be a songwriting contest that Patty Castillo Davis, NCWMF songwriting chair, will be administering. Anyone can participate in the contest and all they need to do is submit an original piece of music and a $10 entry fee. The winner of the songwriter contest will receive recording studio hours with Brenda Frances at Modesto Sound and a cash prize.

The winner will also have the opportunity to perform her song at the music festival.

There will also be art, poetry, and light refreshments at the event. Women of any age can submit a poetry entry with the prompt, “What do you love about yourself, as a woman?” on the NSWMF website.

Five of the submissions will be chosen and will be matted and displayed at the festival, all other entries will be entered into a book.

The winner of the art contest will have her art displayed on the cover of the poetry book and all the other artists will have their art featured inside.

“That way everybody is getting a chance to contribute and nobody really is a winner necessarily but we are all celebrating each other’s work,” stated Boyington. “We have a number of really talented local area artists that will have their artwork on display and for sale at our festival.”

At the event there will be approximately 10 women vendors with tables set up, such as the Haven Women’s Center of Stanislaus that will have information on hand.

The NCWMF organization will contribute 5 percent of the proceeds to the Women’s Haven Center and the remaining profits will go to an Enrichment Grant that will provide funding to local women of all ages for activities like swimming, dance, self-defense, music, along with purchasing instruments and art supplies.

“Everybody was definitely in agreement about giving to that organization since they do so much to help women in the community,” said Boyington. “Anything that can enrich the lives of women in our community.”

Boyington expressed that it took a team of people to make this event happen and that she would be crazy to try to pull it off on her own.

The event will be held from 5 p.m. until 11 p.m. Oct. 18 at the Prospect Theater, 1214 K St., in Modesto.

This will be the first event for the NCWMF organization and discussions have already begun for next year’s music festival that will support enrichment programs to benefit the lives of women 209MAGAZINE

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Unique Timeless

Eclectic

The Gallery Finesse Antique Store – Art Gallery In Historic Downtown Turlock 128 N. Center Street - 209-534-7046 www.facebook.com/thegalleryfinesse

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436 East Main Street, Turlock, CA 95380 Mon-Fri 7:30 - 5:30, Sat 9:00 - 2:00 4:00

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OCTOBER/NOVEMBER 2014

We’re More Than Just Tomatoes!

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Buffalo Chicken Chili

Oct 15 – Dec 7

Enjoy the flavor of Buffalo chicken recreated in this hearty black bean chili.

Makes 6 servings of 1 cup. Total time 30 mins.

Ingredients: PAM Original No-Stick Cooking Spray 1 ¼ lbs boneless skinless chicken thighs, cut into bite-size pieces 1 ½ cups sliced celery 15 oz can Rosarita Premium Whole Black Beans, drained, rinsed 14.5 oz can Hunt’s Fire Roasted Diced Tomatoes with Garlic, undrained 8 oz can Hunt’s Tomato Sauce 2 T cayenne pepper sauce 1/3 crumbled blue cheese Directions: Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 -7 minutes or until chicken is no longer pink, stirring occasionally. Stir in beans, tomatoes and tomato sauce and pepper sauce; bring to boil. Reduce heat; cook 10-15 minutes or until chicken is tender and flavors blended. Top each serving with blue cheese. Add more pepper sauce, if desired.

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Sloppy Joe Slider Pull Aparts

Manwich Sloppy Joes served on sweet Hawaii’an rolls -- pull them apart for a 2-bite sandwich – fun for all! Makes 6 servings of 2 sandwiches each.

Ingredients: 1 lb ground round sirloin beef (90% lean) 15 oz can Manwich Original Sloppy Joe Sauce 12 oz pkg Hawaii’an dinner rolls in tray Directions: Cook beef in large skillet over medium-high heat 7 mins or until crumbled and no longer pink, stirring occasionally; drain. Stir in Sloppy Joe sauce; heat through. Remove attached rolls from package; do not separate. Cut in half horizontally leaving bottom half slightly thicker than top half. Spread beef mixture evenly over bottom of rolls. Place top of rolls over beef and put on serving platter. Have fun pulling sliders apart following roll indentations or cut apart using serrated knife.

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554 So. Yosemite Avenue, Oakdale • CA 95361 • 847-0321 OCTOBER/NOVEMBER 2014

intheknow

Gallo Fall Entertainment T

I think our lineup for the next few months is great.

We have a really good mix of shows.

he Gallo Center for the Arts is bringing a variety of entertainment to the Modesto theater in October and November including singers, songwriters, bands, comedy, history and more.

“I think our lineup for the next few months is great,” said Kristy Tibbs, marketing and public relations manager. “We have a really good mix of shows.”

—Kristy Tibbs Singer, storyteller, humorist, author, and

Karen Knotts: Tied Up In Knotts on Oct. 5. is a must-see for kids of the 50s, 60s, and 70s who laughed at Don Knotts’ portrayal of Barney Fife.

songwriter, Mark Lowry with pianist Stan Whitmire will bring his “Unplugged and Unplanned” tour to the Gallo on Oct.14 at 7:30 p.m.

Brian Wilson, with special guest Al Jardine, will hit the stage on Oct. 9 in an evening performance at 7:30 p.m. entertaining guests with timeless hits like “Surfer Girl,” “Help Me Rhonda,” and “Good Vibrations.”

“The Very Hungry Caterpillar” and other Eric Carle favorites will entertain audiences with innovative “black light” staging techniques, stunning puppetry and props on Oct. 22 at 6:30 p.m.

Storyteller Susan Marie Frontczak returns to the Center as Eleanor Roosevelt in “WWII: What Are We Fighting For” on Oct. 9 at 7 p.m.

“SPANK! The Fifty Shades Parody”

is a hilarious new musical that brings all the naughty fun of the best-selling book to life on Oct. 11 at 8 p.m.

Big Earl & the Cryin’ Shame opened for

B.B. King this past February and wowed the audience so they were offered their own show. The group will perform their 50s Chicago-style blues infused with infectious funk rhythms on Oct. 24 at 8 p.m. Eli Lester and Jason Finley on guitar, Randall Niemann on bass, Ian Stambaugh on drums, along with lead vocals by “Big Earl” Matthews.

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Ukulele wizard Jake Shimabukuro

will be performing at the Center on Oct. 29 at 7:30 p.m. and has already redefined a heretofore under-the-radar instrument, been declared a musical “hero” by Rolling Stone, won accolades from the disparate likes of Eddie Vedder and Dr. Sanjay Gupta, wowed audiences on TV (Jimmy Kimmel, Conan), earned comparisons to Jimi Hendrix and Miles Davis, and even played in front of the Queen of England.

Christopher Kimball will take you on a behind-the-scenes tour of “America’s Test Kitchen” at the Center on Nov. 11 at 7:30 p.m. where guests will find out the secrets of recipe testing and they rate equipment, perform taste tests, investigate the science of cooking, and much more.

“Whose Live Anyway” performers Ryan Stiles of television’s “Whose Line is it Anyway,” improv masters Greg Proops, Jeff Davis, and Joel Murray will perform 90 minutes of hilarious, clean, improvised comedy and song all based on audience suggestions on Nov. 14 at 8 p.m. at the Center.

Mariachi King Jose Hernandez and

his platinum-selling Sol de Mexico will perform at the Center on Nov. 1 at 8 p.m. and have a history as rich and colorful as mariachi music itself. A proud fifth generation mariachi musician, Maestro Hernandez’ roots trace back to 1879 to the birthplace of mariachi, the State of Jalisco, Mexico.

Grammy and Rock and Roll Hall of

Famer Herb Alpert teams up with his wife Lani Hall, former lead singer with Sérgio Mendes and Brasil ’66, for a special evening performing songs from their third album together, “Steppin’ Out.” The performance will include a jazz set with Brazilian flavors and songbook favorites like “Puttin’ on the Ritz,” “Let’s Face the Music and Dance,” “Fever,” and a Tijuana Brass Medley on Nov. 9 at 3:30 p.m.

Daniel Handler (a.k.a. Lemony Snicket) will perform at the Center on Nov. 16 at 2 p.m. featuring unreliable anecdotes, baseless accusations, curious digressions, impractical jokes and growing suspicion that he is in the wrong room.

Valley Showcase on Nov. 23 at 3 p.m. will

present some of Modesto’s most amazingly musically talented people from “Valley’s Got Talent” participants to groups that have performed locally for years. Enjoy an afternoon of music and dance with performances by Ernie Bucio’s band, Johansen’s Viking Singers, Khalil Williams, Kodi Mattox, Krista Serpa and Central West Ballet.

IF YOU GO FOR MORE INFORMATION: For a complete list of upcoming Gallo events, and for ticket prices, visit www.galloarts.org..

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OCTOBER/NOVEMBER 2014

flavors

Asian-Cajun Crawfish Unique and tasty

By RICHARD PALOMA

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inner time and you feel like going out to eat.

Burgers are out. You’re looking for something different, but not “too different” or exotic, and want to break away from the all-too-common Italian, Chinese, and Mexican food restaurants in the area.

In Tracy, on the main drag of 11th Street, Asian-Cajun Crawfish offers that different “seafood” meal that will be remembered for days on end.

Owner Jeremy Magtoto, with 20 years of restaurant experience, offers Cajun seafood with Asian fusion influences from home recipes for a dining experience like no other place in the San Joaquin Valley.

Known for their signature Louisiana Seafood Boils, Asian-Cajun Crawfish presents a heaping pile of steaming seafood, corn on the cob, sausages, potatoes, all so decadently coated in slick butter and fresh garlic with a choice of sauces and rubs.

The seafood boils are offered in onepound servings of either crawfish, headon or head-off shrimp, snow crab, king crab, and clams or mussels.

For those who can’t decide, I personally recommend the “Lil Bit of Each” or the two-pound “Lot’a Bit of Each” that includes clams, mussels, headoff shrimp, king crab and, of course, crawfish.

Never before had I imagined these tiny crustaceans could hold such depth of flavor inside the shell – caused by the fragrant boil. The thing about the crawfish tails is they’re fun to eat, and with your effort, you get a smidgen of really tasty meat per critter.

My personal favorite sauce to accompany the boil is the “Fat n Happy” seasoning with the dry rub finished off with garlic butter for a nice kick.

Inspired by similar Asian-Cajun establishments in the Bay Area, Magtoto said he wanted to create a place that is family friendly and casual a place where it’s all right to make a bit of a mess.

Most items on the menu can be eaten with your hands and is highly encouraged, however, you may want to take advantage of the plastic bibs if you want

to wear your shirt again.

Asian-Cajun Crawfish has custom picnic tables covered in butcher paper and rolls of paper towels on each table allowing the staff the convenience of when you are all done to wrap it all up and throw it out.

“We keep the restaurant small so the staff can interact with the tables,” said Magtoto who opened up his establishment two years ago with financial assistance from the Gimenes family of Tracy. “It’s more welcoming and comfortable than a corporate restaurant.”

In addition to the boils, Magtoto has other selections on the menu including a crawfish etouffe (stew) over steamed rice and New Orleans style shrimp.

“Those who aren’t into seafood will come in for the fried pork chops,” Magtoto boasts. “In that dish there are two sizable bonein center cuts, floured and fried, finished off with the Cajun mild sauce.”

With whatever combo you wind up getting at Asian-Cajun Crawfish, you’ll come away from a meal here well stuffed, properly messy, and looking forward to a return visit. ■ Known for their signature Louisiana Seafood Boils, Asian-Cajun Crawfish presents a heaping pile of steaming seafood, corn on the cob, sausages, potatoes, decadently coated in slick butter and fresh garlic with a choice of sauces and rubs.

Asian-Cajun Crawfish of Tracy offers that different “seafood” meal that will be remembered for days on end.

IF YOU GO GETTING THERE: Asian-Cajun Crawfish 95 W. 11th St. #103, Tracy CONTACT: 209-207-9940 HOURS: Tuesday - Thursday: 11 a.m. to 3 p.m. for lunch and 5 p.m. to 9 p.m. for dinner

Friday — Saturday: 11 a.m. to 9 p.m.

Sunday: 11 a.m. to 8 p.m.

FOR MORE INFORMATION: asiancajuncrawfish.com

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New Orleans Style BBQ shrimp dish

flavors

Papapolloni’s signature lamb chops are marinated 24 hours before being grilled.

BRINGS GREEK-MEDITERRANEAN FLAVORS TO OAKDALE

By RICHARD PALOMA

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OCTOBER/NOVEMBER 2014

N

amed after the Greek god, Apollo, Oakdale’s newest white tablecloth restaurant with a casual atmosphere, Papapolloni, offers a memorable upscale dining experience comparable to any fine bistro in the area.

Opened two years ago on West F Street in “The Cowboy Capital of the World” from the same people that brought Papapavlo’s to Modesto, owner David Alonso and chef Sergio Alonso have the combined culinary and restaurant experience of over 40 years.

They are two of five brothers who have hand tailored every dish on the menu. From crisp fresh salads topped with juicy marinade kabobs to traditional Greek casseroles, you can expect the same great flavors found at Papapavlo’s in Modesto, their first restaurant, at the Oakdale Papapolloni.

“All meats are fresh and all pastas, sauces, and desserts are made from scratch that day,” said David Alonso, adding that the Oakdale site has its own bakery. “Nothing is pre-made or frozen.”

Papapolloni offers a variety of pastas, lamb, beef and chicken brochettes, Greek casseroles with and an eclectic mix of French, Moroccan and other Greek cuisine served with garden fresh vegetables.

Diners can get started with fresh warm pita bread served with olive oil and Balsamic vinegar or could try their tzaziki sauce, a dip made of strained yogurt with garlic, and cucumbers.

Patron favorites include Mediterranean Chicken Pasta, Pistachio-Crusted Salmon or their incredible Lamb Loin Medallions. Entrees are served with a wonderful side of flavorful rice and fresh vegetables.

Alonso recommends the marinated lamb chops, a dish Papapolloni is known for as a “signature dish.” The lamb is marinated 24 hours before being grilled and is served with rice and fresh vegetables.

“We get the highest quality, best lamb in the area,” said Alonzo.

“It’s something I would recommend to the first-timer or any lamb lover.”

For the Greek experience, Alonso suggests the moussaka, spanakopita, and pastichio casseroles that can come as an entrée or a la carte.

“If you want to experience all three, we offer the Papapolloni Combination on the menu,” said Alonso. “It features generous servings of all three.”

The gyros plate that includes their unique blend of lamb and beef, seasoned and broiled on a gas rotisserie is another foodie favorite of the restaurant.

Other dishes include a delightful chopped chicken salad that features a charbroiled chicken brochette with a combination of crisp fresh lettuce, juicy tomatoes, red onions, Greek olives, cucumbers and gourmet feta cheese or their grilled pitas and gourmet pizzas.

The Papapolloni staff sticks with authentic and original recipes to continue to attract their loyal and reliable restaurant patrons.

“Quality and consistency are our pride and goals,” said Alonso.

“If you come in and order the same thing every time, it’ll be no different than the last time you ordered it, even if you do that every day.”

Papapolloni has a much richer setting than the Modesto Papapavlo’s. Located at 1214 West F St., the restaurant has a striking bar and spacious table seating decorated in natural and earth tones. The front seating area of the restaurant handles parties of two or four, while the back part can handle large groups. Outside dining is also available. ■ 209MAGAZINE

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Famous Kotopira, a chicken pie in a flaky, crisp filled dough crust.

Mediterranean stuffed chicken breast tossed with a linguini pesto in sun dried tomatoes, mushrooms, olives, garlic and tossed with Parmesan cheese.

Owner David Alonso has over 20 years of culinary and restaurant experience.

IF YOU GO HOURS: Papapolloni is open seven days a week for lunch and dinner.

FOR MORE INFORMATION: Reservations can be made by calling 209.848.1545

OCTOBER/NOVEMBER 2014

flavors

P. WEXFORD’S PUB An Irish pub suitable to the end of the rainbow

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By RICHARD PALOMA

F

itting of a limerick, when an Irishman in Modesto threw a dart at a map of Ireland, local favorite P. Wexford’s Irish Pub was born.

As the story goes, in 1998, Patrick Johnson, looking to name his recently opened dream of an Irish Pub, posted a map of his homeland and threw a dart, stating where it landed would be the name of his new McHenry Avenue establishment. The dart stuck in Wexford County.

Known for its year-round corned beef and cabbage and other Irish favorites, this lively American-Irish pub is a cheery and casual spot with great fare and a strong beer selection of over 24 beers on tap, and traditional Irish spirits of whiskey and other liquors.

A visit to the pub in midSeptember, a few days shy of Sept.

17, known in the Irish culture as “halfway to Saint Patrick’s Day,” the tavern did not feel like a sports bar. The establishment manages to be both a lively pub and a friendly dining spot.

Although few would say P. Wexford’s exterior differentiates itself from other local places, the interior was filled with life, thanks to a friendly staff and welcoming vibe established by many neighborhood regulars.

Manager Ron Hurst, who worked his way up from a dishwasher nine years ago, is comparable to a Master Sommelier – but for beer. He has extensive spirits knowledge and will assist you in choosing a favorite ale, lager or pilsner according to your tastes and the dish you order.

“We rotate the beers daily,” said Hurst of the 24 taps he keeps active.

“I decide by what’s seasonal or recently introduced, and always by what’s popular with the customers.”

Overhearing snippets of conversations it was obvious that people who

were repeat customers were in no hurry to leave. They were pleased to be back and some had no need for a menu when they ordered.

P. Wexford’s Shepherd’s “Pye,” which utilizes lamb instead of beef, is the epitome of comfort food.

Simplicity notwithstanding, the pie has plenty going for it with its lamb and Guinness stew smothered with mashed potatoes, sour cream, and shredded cheese.

The corned beef and cabbage, slow cooked with plenty of mashed potatoes and cabbage served with their “poor man’s mustard” is extremely popular and always on the menu.

“Our Stephanie Dillon fish and chips is amazing,” said restaurant manager Stephanie Dillon. “It’s some of the best in the area.”

Dillon said the batter was prepared from Harp Lager covering two generous sized pieces of cod and served with steak fries.

Though ownership has changed since Patrick Johnson, Hurst points out that the pub hasn’t strayed from the original recipes and even has a “secret menu” (longtime favorites that may no longer be on the regular menu) known to its regulars which make up eight percent of their business.

The staff at P. Wexford’s is friendly and obviously well trained.

According to both Hurst and Dillon, there is little turnover at the pub with staff already knowing an individual’s favorite dish or drink.

St. Patrick’s Day is obviously P. Wexford’s grandest day of the year, winning them the MAMA (Modesto Area Music Awards) for

Our fish and chips is amazing.

It’s some of the best in the area.

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Manager Ron Hurst keeps over 24 beers on tap, along with traditional Irish spirits of whiskey and other liquors.

Best Small Event.

On St. Patrick’s Day – the actual day, not weekend as Hurst is quick to point out – the staff goes all out.

The parking lot is closed off as live bands play Celtic music among the traditionally dressed bar wenches and leprechauns and others in attendance.

The pub has a weekly calendar of events with live music Tuesday through Saturday. Mondays feature a trivia night with 20 percent off drafts and Thursdays highlight a different brewing company.

“We’re widely known, but kept a secret by our regulars to keep it from becoming overcrowded,” said Hurst.

P. Wexford’s is at 3313 McHenry Ave. in Modesto. They are on social media sites on Facebook, Twitter, and Instagram. ■

OCTOBER/NOVEMBER 2014

flavors

makes television debut

By ANDREA GOODWIN

“Carnival Eats” host Noah Cappe and Sequoia Schoonover, an Atwater native who manages Sharkies Fish Fry at the Stanislaus County Fair, films an intro segment for the Cooking Channel show.

F

unnel cakes, cotton candy and deep-fried Twinkies are the staple food groups at fairs and carnivals across the 209. Gourmet food and fairs have not traditionally gone hand-in-hand, but several food vendors at the Stanislaus County Fair are trying to change that. The fair’s cuisine will be featured Oct. 6 on “Carnival Eats,” a Food Network Canada show which features epicurean delights from midways across North America. The show will feature foods from deep-fried frog legs to donut ice cream sandwiches, all designed to capture the interest of picky carnival eaters.

The show’s crew filmed at four food stands during the Stanislaus County Fair’s 10-day run in July.

Sharky’s Fish Fry was selected for its gourmet lobster corn dog. The fancy fried meal on a stick was handmade daily at the stand and served with lemon aioli.

Crew members described it as sweet and salty.

“It’s the classiest of all the corn dogs,” said Phillip Delahoyde, owner of Sharky’s Fish Fry. Delahoyde said that three of his family-owned stands were chosen for “Carnival Eats” because they offered unique menu items like raspberry crispy cream chicken sandwiches and lobster corn dogs.

Delahoyde himself was on one episode of “Carnival Eats” and his father was The Stanislaus County Fair episode of on another. For the “Carnival Eats” will air on the Cooking Stanislaus County Fair Channel Oct. 6 at 10:30 p.m. Eastern episode Delahoyde Standard Time. elected Sharky’s Fish Fry manager Sequoia

Schoonover as the on-camera personality.

“This is a home fair for us, so I was excited that they chose to film here,” Schoonover said.

This was the 26th year that Schoonover has worked concessions at the Stanislaus County Fair. In addition to managing Sharky’s Fish Fry he also owns the Indian Fry Bread stand. He said that carnival food has definitely changed since he started working at the fair almost three decades ago.

“We’re doing a lot more weird and exotic stuff, and everything is bigger,” Schoonover said.

The other item featured on the Stanislaus County Fair episode of “Carnival Eats” is, in fact, bigger than average. The monster corn dog is 18 inches long and is sold alongside a 5 pound bucket of curly fries at the Stroud Concessions stand. The massive meal is part of the ever-growing trend of creating the next big thing in carnival foods.

“I’ve had some foods that I never expected to see in the world of carnivals,” said “Carnival Eats” host Noah Cappe.

During the two days of filming in Turlock Cappe sampled the massive corn dog, ate deep fried frog legs, and hand-made lemon aioli for a lobster corn dog. He said that carnival and fair foods are much more complex than he would have expected before joining the show.

“They’re using fresh ingredients too. This isn’t a store bought Oreo dumped in a deep fryer,” Cappe said.

The Stanislaus County Fair episode of “Carnival Eats” will air on the Cooking Channel Oct. 6 at 10:30 p.m. Eastern Standard Time. ■

INFO:

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flavors

Revitalizing the daily ‘night life’ in Modesto

By VIRGINIA STILL

PHOTOS BY VIRGINIA STILL/209 Magazine

Bartender Rachael Epps has the skill set to create specialty cocktails for anyone who stops by the Boardroom in downtown Modesto.

T

here are a couple poignant venues that have kicked it up a notch in Modesto with good food, live music, DJs, Happy Hour, and a Sunday Blitz Brunch to go along with football season.

The Boardroom is a bar, lounge, and restaurant at 1528 J St., and has been rejuvenating the night life in downtown Modesto for over two years. Not only can you count on a place to dance but you can grab a bite to eat at the Boardroom as well.

The classic Hollywood-themed lounge has a spot for people to dine, socialize at the bar, or hit the dance floor to get your groove on. This venue is 21 years old and older.

“I wanted to have a place that was different,” said owner Roman Wagner. “I wanted to go somewhere I would feel comfortable where there were people I could relate to like the young professionals, not stuffy, but a finely crafted cocktail lounge.”

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The menu has been revamped and has new items created by executive chef Juan Tostado like the buffalo chicken wrap with blue cheese, grilled chicken, tomatoes, bacon, ranch, and buffalo sauce or a spicy BBQ chicken salad or the Shrimp Louie salad may be the food choice at the Boardroom.

Offering entertainment throughout the week, the Boardroom has filled the nights with live music on Monday, Tuesday, Wednesday, Thursday, a DJ on Friday and Saturday and on Sundays a Blitz Brunch.

“We are looking to have more of a live scene here on Friday and Saturday nights because downtown just kind of died out lately so we are just kind of trying to change with the times and revive it and give people what they want and they want to dance,” said general manager Clint Shaw. “They want a place they can come to dance so we are going to do a little re-

OCTOBER/NOVEMBER 2014

Clint Shaw, left, general manager and bartender Rachael Epps oblige patrons of the Boardroom with specialty cocktails, craft cocktails, martinis, wine and high end alcohol.

model in here, basically make (the dance area) bigger.”

Happy Hour is available Monday through Thursday from 4 p.m. to 7 p.m. and late night on Thursdays only from 9 p.m. until close.

“We have a great happy hour,” added Shaw. “We have new menus for our happy hour and restaurant.”

The bartenders at the Boardroom, including Rachael Epps, serve up a variety of specialty cocktails like Mi Casa Su Casa that includes freshly muddled cilantro, red pepper flakes or the Strawberry Monroe that includes muddled strawberries and basil.

“Those are two of the most popular (drinks),” stated Shaw. “We try to come up with a different specialty cocktail every day and post it to our Facebook and Instagram.”

They also have 16 beers on tap that are changed out from time to time and a few others in the bottle.

Football season started in September and so did Sunday Blitz Brunch at the Boardroom. They offer a breakfast and lunch menu, a Bloody Mary bar, mimosa carafes, beer specials and football, of course, with the Sunday Ticket.

There are also themed events at the Boardroom like the second annual White Party that was thrown at the end of summer before Labor Day. Guests that attended the party dressed in all white attire.

“It is just a fun event,” stated Shaw. “It gives something for people to do in town and it was a great success.”

Another themed party at the Boardroom was the Yacht Party where guests wore gear that would be worn on a boat and the Breast Cancer awareness party where everyone will wear pink to support breast cancer research and awareness in October along with a Halloween party at the end of the month.

“We are really trying to give people a reason to come back to downtown Modesto,” expressed Shaw. “We want to be part of the revival of downtown so don’t give up on us yet.

“We are working on it with more events, a better happy hour, better entertainment and we will keep doing what we are doing.”

If the Boardroom’s cocktail lounge atmosphere isn’t what you’re looking for, head down Oakdale Road to Rivets American Grill. CONTINUED ON PAGE 38  209MAGAZINE

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Although the Boardroom is known for cocktails and social festivities, they also serve up cuisine as shown here by Chef Janay Villarreal.

OCTOBER/NOVEMBER 2014

flavors

PHOTOS COURTESY OF ROMAN WAGNER

The entertainment varies at both the Boardroom and Rivets with the band Gotcha Covered performing for the crowd at Rivets.

Rivets has more of a family restaurant atmosphere where the concept is all about Americana. From the Statue of Liberty painted on the wall in the entryway to the “We the People” mural and the American flag on a brick wall in the entertainment area in back, patriotism is on full display at this bar and grill.

Rivets is at 2307 Oakdale Rd. in Modesto and has been entertaining people in the Central Valley for a little over a year.

Known for being a whiskey bar and having a vast variety of American whiskey, Rivets also has 24 beers on tap to wet your whistle that rotate out so they constantly serve different seasonal craft beers.

The craft beer that is offered is mainly from the breweries in the United States and several come from California.

“They used rivets to put the bridges together, put the skyscrapers together when they built America, even railroad tracks, everything, so that is kind of how we got the name,” said Shaw.

They also want to appeal to traditional American tastes.

“We have American cuisine,” he said. “We have some other stuff to appease everybody, but it is really strongly based on American cuisine like hamburgers, steaks, mashed potatoes, and fresh vegetables.”

Guest favorite the Rivets Burger has cheddar cheese, smoked bacon, a fried farm egg, and hollandaise sauce. Sandwiches are also on the Rivets menu and a popular choice is the Drunken Turkey with thinly sliced turkey breast, jack cheese, caramelized onions, sautéed mushrooms, bacon and a side of au jus,

served on a grilled French roll.

The American Whiskey and Bourbon bar offers a variety and among the guest favorites is their take on the Moscow Mule called the Kentucky Mule, which has Bulleit 95 Rye, a house specialty.

Rivets also offers a variety of entertainment where people can play shuffleboard, darts, or dance to some live music or a DJ as well as belt out some tunes with karaoke on Monday nights from 9 p.m. to midnight.

Vocal talents like Johnny and Kelly will entertain guests on Tuesday, the Jive Turkeys with their keyboard, bass, and drums on Wednesday, or visiting bands throughout the rest of the week.

“It is just great on that side of town where there really is nothing like it, offering that kind of entertainment five nights a week, karaoke one night a week, with a full bar and great food,” stated Shaw. “I think that is why we are busy over there all the time because that side of town was lacking and Roman came in and saw the location and he did it right.”

The atmosphere at Rivets is a casual, comfortable environment with something for everyone and a variety of entertainment for all to enjoy.

“We are throwing a party every day,” stated Wagner. “Besides the food, we focus on the social aspect of all the places so if you are into live music, we have a great variety.

“We are invested and try really hard to please the customers and give them a healthy meal and more bang for their buck.”

Tune in to Facebook and Instagram for promotions, events and additional information on the Boardroom and Rivets. ■

Entertainment can be found several nights during the week at Rivets with the Josh Rosenblum Band shown here performing for the guests.

209MAGAZINE

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where to eat in the 209

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OCTOBER/NOVEMBER 2014

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flavors

Planning for Thanksgiving

By Diane Van Food safety education staff deputy director,

USDA Food Safety and Inspection Service

O

kay, so it’s your turn to host the annual Thanksgiving feast. Aunt Sara has been cooking turkeys for 40 years, and Cousin Rachel is a gourmet cook. Can you tackle a turkey without being traumatized?

Yes you can! Believe it or not, taking care of “Tom” isn’t that tough, and it can actually be FUN! Just follow USDA’s “Turkey FUNdamentals” and your bird will turn out fine. The USDA Meat and Poultry Hotline says that each November, both novice and experienced cooks have the same basic questions on preparing turkey. Here they are: How Big of a Turkey Should I Buy? You’ll need about one pound per person or a pound and a half per person if you have hearty eaters or want ample leftovers.

When Should I Buy the Turkey?

A frozen turkey can be purchased months in advance, but a fresh bird should be bought only one to two days ahead.

Should I Buy a Hen or a Tom? Age, not gender, is the determining factor for tenderness. All turkeys in the market are young, usually four to six months old. A hen generally weighs less than 16 pounds and a tom is usually over 16 pounds.

How Long Will it Take to Thaw a Turkey?

It’s best to plan ahead and thaw your turkey in the refrigerator. The rule of thumb is 24 hours for every four to five pounds of turkey. So it will take a 20-pound bird four to five days to thaw.

If you need to speed up the thawing time, you can thaw the wrapped bird by submerging it in cold water, changing the water every 30 minutes. This takes about 30 minutes per pound. Thawing in the microwave can also save time. Follow the manufacturer’s instructions for size of bird and timing.

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OCTOBER/NOVEMBER 2014

All turkeys in the market are young, usually four to six months old.

A hen generally weighs less than 16 pounds and a tom is usually over 16 pounds.

How Long Should I Roast the Turkey?

Cooking time will vary. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.

Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

For reasons of personal preference, you may choose to cook the turkey to higher internal temperatures.

If it is a stuffed bird, the stuffing temperature should also reach 165 °F. What Do I Do if the Turkey is Done an Hour Ahead of Schedule?

It is safe to hold a turkey in the oven at a reduced temperature. First use a food thermometer to make sure the bird is done. Keep the thermometer in the meat. Lower your oven temperature. Start by moving your oven setting to 200 °F. Adjust the temperature of the oven to assure that the temperature of the turkey never drops below 140 °F. Check the food thermometer at regular intervals to make sure that 140 °F is maintained and keep the bird covered so it doesn’t dry out.

What Do I Do if the Turkey is Not Done on Time?

About the only thing you can do is to keep cooking. Do not keep opening and closing the oven door to check its progress. This will only lower the oven temperature and add to the cooking time.

Can You Roast the Turkey the Day Before?

Yes. In fact, more and more people are taking this route. For safety reasons, however, once the bird is cooked it must be cut into smaller pieces and stored in shallow containers in the refrigerator. The meat can then be eaten cold or reheated when it is time to eat. ■ 209MAGAZINE

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OCTOBER/NOVEMBER 2014

flavors

By KRISTINA HACKER

O

Those looking to pick up a few pomegranates this season can find it right off the tree at Riverdance Farms in Livingston. The organic farm located off the Merced River is known for its you-pick blueberry and cherry fields, but in late fall pomegranates are the main draw.

“It’s something for the different season,” said Cindy Lashbrook, owner of Riverdance Farms, about planting pomegranate trees. “They are low water use and have high adaptability for this climate. We have a couple of regulars who come out every year for the pomegranates and make jam and jelly.”

Riverdance also has Fuyu persimmons and pecans available in late fall for picking. Lashbrook recommends bringing a picnic lunch and spending the day by the river when coming out to the farm to pick pomegranates and persimmons. ■

ver 8,000 years ago, the pomegranate became one of the first cultivated fruits. During its history, pomegranates have been symbols of prosperity, hope, and abundance in every part of the world. The tree was introduced into California by Spanish settlers in 1769. It is one of the most flavorful fall fruits, while also being high in antioxidants, potassium, vitamin C, and a great source of fiber.

The glistening red jewels inside, called arils, are full of nutritious sweet-tart juice surrounding a small white crunchy seed. You can eat the whole arils including the fiber-rich seeds, or spit out the seeds if you prefer.

You can eat the fresh arils, juice them, and cook with them, just like any other fruit. They also are used for traditional decorations or centerpieces during the holidays so they are a feast for the eyes, as well.

INFO CONTACT: You pick at Riverdance Farms is by appointment only. Call (209) 7610081 to make an appointment. For more information, visit riverdancefarms.com

209MAGAZINE

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TIME TO TABLE: 1 HOUR PREP, 20 MINUTES COOKING MAKES 8 SERVINGS. CREPES 1 cup all-purpose flour 1 1/2 cups milk 2 large eggs 1 tablespoon olive oil 1/4 cup Parmesan cheese ROASTED VEGETABLES 1 cup pomegranate arils 1 Japanese eggplant, sliced lengthwise 2 inches long, 1/4-inch thick 1 zucchini, sliced lengthwise 2 inches long, 1/4-inch thick 1 yellow squash, sliced lengthwise 2 inches long, 1/4-inch thick 1 red or yellow bell pepper, sliced lengthwise 1/4-inch thick 1 red onion, sliced 1/4-inch thick 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 2 tablespoons basil, shredded

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WALNUT SAUCE 1/2 cup pomegranate arils 1/2 cup toasted walnuts, chopped 1 teaspoon salt 1/4 teaspoon coarse ground black pepper 1 cup heavy cream 2 tablespoons basil, shredded (garnish)

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CREPES: In a bowl or food processor, combine flour, milk, eggs, olive oil and beat until well combined. Stir in Parmesan cheese. Heat a small 6” skillet or crepe pan, and grease it lightly. Add 3 tablespoons of batter, and tilt the pan to spread. Brown on one side only, and remove it to a towel-covered sheet pan. Set aside (can be made and refrigerated a day ahead).

Stewart & Jasper Retail Logo Provide us with yourCo., special promotional Prepared 06.30.06 items and Stewart & Jasper employees will combine them with our gourmet almond products to put together the perfect gift for your employees, customers and partners. Plus, visit our company stores for a wide selection of holiday gift baskets for friends and family.

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ROASTED VEGETABLES: Pre-heat oven to 400°F. Prepare walnut sauce according to instructions below. Set aside.

On a foil-covered sheet pan, mix all vegetables with oil, salt, and black pepper. Bake for 30 to 45 minutes. Remove from the oven, and cool in the pan. Sprinkle with fresh basil and 1 cup arils, toss together, and set aside.

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To fill crepes, place crepes on a flat surface, and divide the roasted vegetables amongst the crepes. Fold crepes over, and roll to close.

Place seam-side down in a 9” x 13” casserole dish. Cover each with a teaspoon of walnut sauce. Bake for 20 minutes, then remove from the oven. Sprinkle with remaining arils before serving.

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WALNUT SAUCE: Heat a skillet, and toast walnuts. Cook and stir until fragrant. Add salt, pepper, and heavy cream, and cook until hot. When ready to serve, spoon the sauce over the crepes, and sprinkle them with 1/2 cup arils and basil.

209MAGAZINE

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feature

From Turlock roots grows a

culinary empire

By Sabra Stafford

I

t’s mid-morning on a sunny September day as Michael Chiarello drives from his Napa home over the hills to an apple orchard in Sebastopol.

The award-winning chef is giving careful consideration to the apples he’ll find ready for picking in the thicket, but it’s not just in regards to how they will be used in one of his recipes. Chiarello’s also thinking about the family that has been growing these apples on their land for years and years, and how the trees have weathered this drought year, and how the grove has been tended. He’s thinking about all this because for Chiarello a deep understanding of where food comes from and how it is made is at the core of every great dish.

“When you have a relationship with your food then every bite is like remembering some adventure,” Chiarello said. “The idea of knowing where it came from or growing it yourself enhances the flavor of every bite.”

This endeavor to bring the best seasonal and sustainably grown ingredients to his table and restaurants started in the kitchen of his Italian family’s Turlock home. The family kept to their Calabrian roots by making their own cheeses and wines, butchering and curing their own meats, and growing and preserving their own produce. That tradition of using fresh and local ingredients made an early impression on the young Chiarello.

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OCTOBER/NOVEMBER 2014

“The idea of knowing where it came from or growing it yourself enhances the flavor of every bite.”

-Chiarello

“I was a farm fresh boy growing up in Turlock,” Chiarello recalled. “My family kept to their Italian traditions, especially when it came to food. Happiness for us was gathering at the table and celebrating what each season

had given us.”

Chiarello knew he wanted to be a chef from a young age. He spent many days by his mother’s side in their kitchen learning all her tips and techniques, but his realization that he wanted to be a chef came to him when he was eating a rather unappetizing meal of crickets.

“I did it on a dare,” Chiarello said. “My mother wasn’t too pleased with that. Later, I remember in first grade when the teacher asked us all what we did over the summer, I told about eating the crickets and how I wanted to be a cook one day.”

By his teens Chiarello was honing his skills at Turlock restaurants. He soon ventured away from his Turlock home and California to study at the Culinary Institute of America in New York. After graduation he started coursework at the Florida International University’s School of Hospitality and Tourism Management and by age 22 he had opened his first restaurant, Toby’s in Miami. Three years later he was named Food and Magazine’s Chef of the Year.

Chiarello had realized his dream, but the West Coast was beckoning him home. He returned to California in 1986 and settled in the Napa Valley. It wasn’t long after his return that he opened up Tra Vigne, an authentic Italian eatery with just a hint of California CONTINUED ON PAGE 46 

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OCTOBER/NOVEMBER 2014

feature

cuisine. The restaurant quickly grew in acclaim and reputation as Chiarello magnified the family philosophy that good food starts from the ground up. The restaurant featured home-cured meats, hand-crafted cheeses, breads, and locally grown produce, but it really set itself apart when Chiarello opted to replace butter with his own California olive oil. In 1990 Chiarello took it a step further by purchasing 100 acres of 90-year-old olive trees. He started producing his own olive oil brand, Olia Santo, in partnership with Williams Sonoma and helped reinvigorate the olive oil business in California.

“My love was not just for making food, it was for making the ingredients as well,” Chiarello said.

The success of Tra Vigne set Chiarello on a path that would see him named as the managing partner of Tra Vigne’s collection of seven restaurants and create Consorizo, his line of infused olive oils that remains a bestseller. The success of his olive oil line helped launch a new title for Chiarello — author. His first book was “Flavored Oils: 50 Recipes for Cooking with Infused Oils” and followed by one detailing vinegars and a host of cookbooks, including the “Tra Vigne Cookbook.”

Chiarello turned his attention to the wine grapes growing in abundance in the Napa Valley. He started sustainably farming 20 acres of grapes at his home and in 1998 he released the first bottles of wine from Chiarello Family Vineyards.

His interest in creating unique food experiences had not waned during this time as Chiarello opened several restaurants in the Napa and Bay Area regions, as well as in Colorado and Arizona.

His success in the kitchen soon brought him into homes across the country as the host of the PBS series “Season by Season.” In 2003, Chiarello began a long-standing relationship with the Food Network, with the start of his series “Easy Entertaining with Michael Chiarello.” The show has since garnered three Emmys.

Chiarello expanded his culinary empire in 2000 when he launched NapaStyle, an online retail and catalog enterprise specializing in culinary creations and cookware, cutlery, bakeware and kitchen appliances. With the site’s ensuing success, NapaStyle developed into a handful of retail stores in California.

Chiarello opened Botegga in Yountville in 2008, a restaurant that celebrates Napa’s bounty while highlighting his Italian cuisine. The restaurant was named one of the best new restaurants in America in 2009 by “Esquire” magazine, which also named Chiarello as their Chef of the Year in 2013.

More recently Chiarello decided to test his culinary skills with the opening of Coqueta in San Francisco. With this new endeavor Chiarello is exploring Spanish cuisine and it appears to be paying off. In its first year it has earned a James Beard nomination for Best New Restaurant.

Through all his varying ventures, Chiarello says the success he has seen is built upon his understanding of the land that produces such bounties.

“Knowing where your food is coming from and who has been growing it and having a connection to it will make all the difference,” Chiarello explained as he continued his drive to Sebastopol.

“I’ve known the family that grows these apples for a long time and I know how they tend them and I know that first bite of apple is going to taste fantastic.” ■ 209MAGAZINE

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“When you have a relationship with your food then every bite is like remembering some adventure...”

OCTOBER/NOVEMBER 2014

-Chiarello

RISE OF A

CULINARY SUPERSTAR

1982 1985 1986 1990 1995 1998 2000 2003 2008 2013 209MAGAZINE

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Opens first restaurant, Toby’s in Miami Named Food and Magazine’s Chef of the Year Settles in California’s Napa Valley and opens Tra Vigne Purchases 100 acres of olive trees, starts producing Olia Santo Authors first book, “Flavored Oils: 50 Recipes for Cooking with Infused Oils” Releases first bottles of wine from Chiarello Family Vineyards Launches NapaStyle, online retail and catalog enterprise Joins Food Network with “Easy Entertaining with Michael Chiarello”

Opens Botegga in Yountville

Opens Coqueta in San Francisco; named Esquire magazine’s Chef of the Year

OCTOBER/NOVEMBER 2014

feature

By VIRGINIA STILL

209MAGAZINE

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OCTOBER/NOVEMBER 2014

A

n intense and creative love for food has Oakdale native Dana Johnson in ‘perpetual motion’ with a cooking class at Figamarole in Ceres, serving up private cooking parties and charity events, posting instructional videos, and hosting a monthly food segment on Fox Channel 40 television.

Johnson also teaches an occasional cooking class at Modesto Junior College for the adult program at Direct Appliance.

October is a special month for Johnson, who will be celebrating her five-year anniversary at Fox 40 News as the guest chef in a segment airing the first Friday of the month at 9:25 a.m.

“Showcasing easy and healthier menu choices on a stage with a live crowd is beyond fun for me, especially when the audience is engaged, questions are coming, and laughter is inevitable,” Johnson said.

SaveMart in Riverbank is sponsoring Johnson’s anniversary party at Fox on Oct. 3, where she will be creating a variety of dishes with filet mignon including pizza, salad, and a butterflied filet with some shoe string beets with a Cabernet Sauvignon reduction.

Johnson’s concept is “minimal ingredients, maximum flavor.”

Charities are also something close to her heart, espe-

cially for disabled adults like Johnson’s oldest daughter.

“I have three kiddos that amaze me on a daily basis,” said Johnson. “I believe there is way more life for me and mine to experience, to thrive in the present and embrace in the future.”

Over the Labor Day weekend, Johnson volunteered at Color the Skies at Mistlin Park in Ripon, where she organized and presented culinary demonstrations at the SaveMart stage.

“I think 30,000 people came through the event and it all benefits the Children’s Hospital Central California,” said Johnson.

“Jessica Coleman is the founder and the president and she just does it from her heart and it’s amazing the time and dedication that she puts into it.”

Sciabica’s, a California olive oil producer in Modesto, recently celebrated its 70-year anniversary and Johnson did culinary demonstrations at the party.

- Dana Johnson Also on Johnson’s plate is writing articles for the Chef View segment in the Modesto View Magazine, which is a local monthly publication. Johnson focuses on small restaurants and culinary businesses in the surrounding area.

Johnson enjoys sharing her passion for cooking with private culinary parties. A routine cooking party would be about 10 men and women with notebooks and index

“Showcasing easy and healthier menu choices on a stage with a live crowd is beyond fun for me, especially when the audience is engaged, questions are coming, and laughter is inevitable”

CONTINUED ON PAGE 50 

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feature

cards since the 10 to 12 recipes in a two-and-a-half hour time frame are all original recipes and can be taken down for later use. Then there is the tasting.

“We eat as we go, everyone is laughing and interacting, everyone leaves learning something, everyone leaves with a recipe and it is minimal ingredients and maximum flavors,” said Johnson. “They go home and make it and it keeps carrying on for $50 a person.

“It is a lot of fun and everybody has a good time.”

Johnson also teaches classes at Figamarole in Ceres. She will be holding a Comfort Food Class from 5:30 p.m. to 8:30 p.m. Oct. 14 and a Thanksgiving Leftover class from 5:30 p.m. to 8:30 p.m. on Nov. 11. For more information on these classes, email askDana@live. com.

Johnson has also been known to enter a culinary contest or two. She took home the top prize in the Rachael Ray, KCRA 3 News and Mercy Hospital “Build a Better Lunch Contest,” and took third place in the New York City Food and Wine Festival’s National Pork Board contest with Guy Fieri as the celebrity judge.

The well-rounded Johnson also has experience being a presenter on the eHow website and has made instructional videos on everything from making paper boxes out of Christmas cards, clay pots for kids, making envelopes, or getting a burnt smell out of your house. The videos have reached 22,000 views, so you never know what to expect in Johnson’s day; there is no ‘typical’ day.

“One day I am doing an interview with a restaurant owner and one day I am taking my daughter to UC Davis for a doctor’s appointment,” said Johnson. “I am constantly putting something on my plate.

For more information on Dana Johnson and her services email askDana@live.com or visit Dana’s Family Kitchen on Facebook.

And leaving with a few words of advice, Johnson offers: “Treat people how you want to be treated and don’t forget that a smile is contagious.” ■ 209MAGAZINE

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OCTOBER/NOVEMBER 2014

Dana’s DANA’S CRANBERRY TURKEY MELTS 4 hand carved slices of turkey breast 8 slices of sourdough sandwich bread 4 oz. whole cranberry sauce 4 sliced Havarti cheese 2 oz. olive oil Spread cranberry sauce on 4 slices of bread. Stack 1 slice turkey, then add 1 slice cheese, and top with another slice of bread to make a sandwich. Brush on olive oil on outside of bread. Grill until golden brown. Enjoy with an arugula side salad!

DANA’S LEFTOVER THANKSGIVING PIZZA 1 tube pizza crust dough 1 ½ c. mashed potatoes 1 c. turkey gravy 1 ½ c. chopped white and/or dark meat turkey 1 c. sliced mushrooms 2 c. pizza cheese On a baking sheet unroll pizza dough. Spread on mashed potatoes, then gravy. Evenly distribute turkey, mushrooms, and cheese. Bake at 425 degrees for 15-20 minutes. Enjoy with a cranberry-orange gelatin salad.

Makes 6-8 servings.

DANA’S TURKEY SALAD—SALAD! 2 c. chopped turkey (white and/or dark meat) ½ c. small diced celery ¼ c. cranberries or craisins ¼ c. light mayonnaise ¼ c. light sour cream 1tbsp. brown mustard I bag spring mix ¼ c. olive oil 4 Roma tomatoes Combine first 6 ingredients in a medium size bowl. Slice open salad bag, pour in olive oil, shake bag to distribute evenly. Using 4 salad plates, divides salad. Use an ice cream scooper, place turkey mixture in the center of the salad. Garnish with tomato wedges.

Makes 4 servings.

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OCTOBER/NOVEMBER 2014

navigator

FREE FUN IN SAN FRANCISCO

BY MATT JOHANSON

A

fter the 1906 earthquake and fire, San Francisco took the nickname “The City That Knows How” as it rebuilt itself from the rubble. In today’s era of prices higher than the Transamerica Pyramid, one might call it The City That Knows How To Take Your Money. Some visitors spend thousands of dollars per day and one recent survey named San Francisco the most expensive travel destination in the country. But those in the know can still find free fun with these 10 outings in the cultural mecca and world-class tourist draw.

Beside the Golden Gate Bridge, step back into time at Fort Point.

The U.S. Army built the brick military base from 1853-1861 to protect San Francisco and its bay from attack by foreigners or Confederates. More than 150 years later, the invaders haven’t arrived but the Civil War-era base hosts visitors and conducts tours six days a week, Thursdays through Tuesdays.

Walk or bike across the Golden Gate Bridge.

Either way provides a better perspective of the engineering marvel than driving and without the $7 toll. Pedestrians can use the east sidewalk during daylight hours, and cyclists can access it 24 hours a day.

Catch the Giants at 24 Willie Mays Plaza. Although every game has sold out since San Francisco won the 2010 World Series, fans can still see the orange and black from a free viewing area behind the right field fence. Paddle a kayak into McCovey Cove with a radio and fishing net and you may even catch a “splash hit” home run ball. Check the team’s schedule at www.sfgiants.com.

“Romeo, Romeo, wherefore art thou Romeo?” Naturally, he’s in the park with the rest of the cast.

Since 1983, Free Shakespeare in the Park has delivered just what its name promises in Golden Gate Park, Sigmund Stern Grove and most recently the Presidio. The summer weekend shows are also staged in Pleasanton, Redwood City and Cupertino because, after all, “all the world’s a stage.” Visit www.sfshakes.org for details.

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OCTOBER/NOVEMBER 2014

Located within Golden Gate Park, the de Young Museum showcases priceless collections of American, African and Oceanic art from the 17th through the 21st centuries.

The de Young was established in 1895 and opened its new novel and earthquake-resistant building in 2005. Closed on Mondays, the museum opens its doors for free on the first Tuesday of every month.

Golden Gate Park attracts hikers, cyclists and roller skaters, especially on Sundays and holidays when roads close to improve the outdoors experience. Trails, gardens, lakes, playgrounds, monuments and even sand dunes fill more than 1,000 acres.

Another must-see attraction in Golden Gate Park is the California Academy of Sciences. A few hours here will feel like an around-the-world journey of discovery, featuring a rain forest, coral reef, swamp and planetarium. The academy opens its doors for free one Sunday per quarter. Check the dates at calacademy.org.

Dip your toes in the Pacific at Ocean Beach. Miles of white sand and surf will make nature lovers feel far removed from city crowds at this beach popular for picnics and hiking (swimming in the cold water, not so much). Visit in fall or spring to avoid the chilly summer fog.

City Hall boasts splendid architecture, art exhibits, no small amount of history and three tours each weekday. Visit sfgsa. org for details.

Twin Peaks provides breathtaking panoramic views of both San Francisco and the Bay Area. Visitors can walk, bike, drive or take a bus to the north peak parking lot. About 925 feet high, the park’s summit is the second-highest point in San Francisco.

Those wanting to reach the city’s highest point will have to climb a few extra feet to summit 928-foot Mt. Davidson in another nearby park.

INFORMATION — Longtime San Francisco resident Matt Johanson has authored four books, including the new guidebook “Yosemite Adventures.” His writing can be found at www.mattjohanson.com.

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“Farmer Mike” –– aka the Picasso of Pumpkin Carvers –– will be sculpting and carving a massive 1,500+ pound pumpkin into a one-of-akind masterpiece at the Half Moon Bay Art & Pumpkin Festival.

T

he World Pumpkin Capital of Half Moon Bay celebrates its bountiful fall harvest and autumn splendor with a special display of gigantically enormous/heavyweight champion pumpkins, smashing entertainment with three stages of stellar live music, the Great Pumpkin Parade and much more at the 44th Annual Half Moon Bay Art & Pumpkin Festival, set for Oct. 18-19.

Kicking off the Big Week, the Safeway World Championship Pumpkin Weigh-Off—the Super Bowl of weigh-offs—will be held on Oct. 13 (7 a.m. on the IDES Grounds, 735 Main Street, Half Moon Bay). Organizers are offering $30,000 in prize money for a new world record entered at Half Moon Bay. The current world record is 2,032 pounds, grown by Tim Mathison from Napa. The new record was set at the Uesugi Farms Pumpkin Park Weigh-off in Morgan Hill, Calif. on Oct. 12, 2013. Defending champion Gary Miller, of Napa, Calif. obliterated the formidable field at the 2013 weighoff with his Goliath-like 1,985-pound Atlantic Giant. ■

IF YOU GO Half Moon Bay Art & Pumpkin Festival 9 a.m. to 5 p.m. Oct. 18-19 Main Street, Half Moon Bay, California INFO: pumpkinfest.miramarevents.com

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OCTOBER/NOVEMBER 2014

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fulloflife

Diet tiPs for

THE

HOLIDAYS

By Melissa Hutsell

ACCORDING TO THE CALORIE CONTROL COUNCIL, THE AVERAGE HOLIDAY DINNER ALONE CAN CARRY 3,000 CALORIES, AND THIS DOESN'T INCLUDE PRE-MEAL SNACKING OR DRINKING, WHICH CAN ADD UP TO ANOTHER 1,500 CALORIES, TOTALING NEARLY 4,500 CALORIES. TO PUT THIS INTO PERSPECTIVE, THAT IS EQUIVALENT TO EATING THREE STICKS OF BUTTER. 209MAGAZINE

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OCTOBER/NOVEMBER 2014

‘T

is the season for the celebration of family, friends…and food. The holidays can be a real diet-buster, as this time of year brings plenty of opportunities to drink, socialize and eat. Every event can be an occasion to splurge and indulge – even the strict dieters can be tempted.

For this very reason, a strategy is needed to fight the bulge or those extra celebratory calories. Survive the season gracefully and do not fret with these simple tips and tricks to keep your waistline in check. ■

1 No.1

If you are cooking, choose recipes that are low in fat and calories.

This means replacing traditional sweeteners in casseroles, coffees or desserts with low calorie sweeteners or sugar substitutes. Use vegetable, olive oil, extracts or even applesauce instead of butter. Opt for whole grain pastas and bread instead of white.

Ruben Andujo, nutrition specialist and fitness trainer at Andylu Nutrition and Fitness, urges people to do their research to find more nutritious options. “You can throw together appetizers that are lean and healthy,” said Andujo.

Look for recipes that have a good balance of carbs, fats and protein.

USE VEGETABLE, OLIVE OIL, EXTRACTS OR EVEN APPLESAUCE INSTEAD OF BUTTER. OPT FOR WHOLE GRAIN PASTAS AND BREAD INSTEAD OF WHITE.

2

3

No. 2

No. 3

Andujo also recommends filling up on the main course.

“Eat more turkey, it's lean and loaded with protein and healthier than many trimmings. Eat more meat during your meal and stick to smaller serving of side dishes.”

Not only does lean protein, such as turkey, help you stay more full longer, it helps build muscles.

EAT MORE MEAT DURING YOUR MEAL AND STICK TO SMALLER SERVING OF SIDE DISHES. 209MAGAZINE

57

There is a tendency to eat and drink more while exercising less during this time of year. Between the events and the meals, it is hard to find time for the regular exercise regimen or gym.

To stay active, try going for a walk right after a meal, suggests Andujo. Try starting a new tradition of taking a walk after a family meal and encourage others to join you. Instead of crashing on the couch, decrease your chances of keeping the extra weight on by working off that pie. CONTINUED ON PAGE 58 

OCTOBER/NOVEMBER 2014

fulloflife

4

5

No. 4

No. 5

“Drink plenty of water. This can help curb your appetite,” says Andujo. This also helps portion control as well. Taking a drink between bites can make you feel more full or satisfied, and slow down your eating.

In fact, studies show that those who drink one glass of water before each meal consume approximately 75 less calories per meal. Multiply this by 365, and that is a difference of nearly eight pounds per year.

Starving yourself before a meal can easily back fire says Andujo. “Eat several small meals before [the big meal].” Do not starve yourself. This can make it much easier to overeat. Instead, eat small portions a few times before your meal.

EAT SEVERAL SMALL MEALS BEFORE [THE BIG MEAL]. DO NOT STARVE YOURSELF. THIS CAN MAKE IT MUCH EASIER TO OVEREAT. INSTEAD, EAT SMALL PORTIONS A FEW TIMES BEFORE YOUR MEAL.

Andujo adds that a startling “42 percent of Americans admitted to hospitals are technically dehydrated.” When dehydrated, your system works less efficiently. Staying hydrated boosts your metabolism.

Even being slightly dehydrated can significantly slow down your metabolism and hinder your ability to digest properly.

DRINK PLENTY OF WATER. THIS CAN HELP CURB YOUR APPETITE 209MAGAZINE

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6

7

No. 6

No. 7

Alcohol can be an enemy to our waistlines. While Andujo and nutritionists alike agree that avoiding alcohol is always a good idea, it is not always realistic, especially during the holidays. Try cutting back by switching off between an alcoholic and non-alcoholic beverage. When mixing drinks, use soda water instead of soft drinks, and fresh squeezed juices instead of a sugary syrup. Even cider can be sweetened with berries, fruit or spices like cinnamon. For dairy based drinks, opt for low fat or skim milk.

Perhaps the most important tip to remember is “Don’t worry if you gain two or three pounds,” says Andujo. “That is perfectly normal. Don’t sweat the small stuff.” After all, the holidays are a special occasion to enjoy with some of your favorite foods. It is okay to indulge a little, but in sensible portions. Studies show that the average American gains approximately one or two pounds during the holidays – so no need to panic - but this can add up if unmindful.

Pay attention and stick to your plan as emphasized by the American Heart Association.

DON’T WORRY IF YOU GAIN TWO OR THREE POUNDS. THAT IS PERFECTLY NORMAL. DON’T SWEAT THE SMALL STUFF.

SURVIVE THE SEASON GRACEFULLY AND DO NOT FRET WITH THESE SIMPLE TIPS AND TRICKS TO KEEP YOUR WAISTLINE IN CHECK.

209MAGAZINE

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OCTOBER/NOVEMBER 2014

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OCTOBER/NOVEMBER 2014

lookback

The Rockabilly Pioneers of Modesto?

by Martin Reed

M

odesto and rock music go way back, of course – maybe even all the way back. By some accounts, the very roots of rock once thrived here in the persons of the Maddox Brothers & Rose, “America’s Most Colorful Hillbilly Band.”

The Maddoxes were a family of freightjumpin’, fruit-trampin’, string-pickin’ Alabamans who rode the rails to California’s Central Valley in 1933.

After settling in Modesto, they formed a musical act with 11-year-old sister Rose in the vocal spotlight.

With a level of energy and flamboyance seldom seen in their day, the group became fast favorites on stage, radio, and record. By the approach of the 1950s, they were banging out a racket scarcely distinguishable from the one dubbed “rockabilly” some five years later.

“They ought to name a street out there after ‘em,” says the similarly legendary Glen Glenn, who played and sang with the last vestiges of the Maddox combo for most of 1957. “They were from Modesto…and without the Maddox Brothers, there wouldn’t be no rockabilly.”

Although a draft notice put the brakes on Glenn’s own bid for stardom in 1958, his scant recorded output found an enthusiastic audience during the rockabilly resurgence of the late 1970s and ‘80s. These days, he often finds himself courted by rock royalty but reserves his highest praise for that little- known hillbilly band, the Maddox Brothers & Rose.

“They were the best group I’ve ever seen in my life…I idolized ‘em. I still do, and I’m 70-some years old! They were showmen…Have you heard their music? Their old 4-Star stuff? Man, when they got on stage, they were doing rock & roll before they even knew there was a rock & roll. They were doing it in the ‘40s.”

209MAGAZINE

Consider, for example, the opening track of “The Maddox Brothers & Rose Vol. 1” (Arhoolie CD 391), which kicks off with a shout-out to the Central Valley: “There’s a real hot spot on the Waterloo Road,” sings Rose…Waterloo Road in Stockton. The rollicking “George’s Playhouse Boogie” is about a rowdy nightclub at that locale, where the band played regularly. Early stirrings of rock can be heard here, as on at least five other songs in this collection of highlights from the group’s 1946 to ‘51 tenure with 4-Star Records.

“I’ll tell you, there’s a book,” says Glen Glenn.

“I think you can get it on the internet. It tells a lot about the Maddoxes – a hardcover book about Rose Maddox.”

Ramblin’ Rose, by Jonny Whiteside (Country Music Foundation Press/Vanderbilt Press, 1997), is indeed a fine introduction. Thumbing through its pages, an area resident will recognize a procession of towns and landmarks.

Here is Modesto’s South 9th Street, where 18-yearold Fred Maddox convinces a business owner to sponsor the group on radio while wangling a standup bass fiddle for himself. Never mind that he can’t play; he’ll just slap the strings, creating an exciting percussive effect.

62

OCTOBER/NOVEMBER 2014

…

Fabulous once more is the Strand Theater, remembered, perhaps, as a derelict building with the moxie to proclaim “Modern and Fireproof ” every day of its condemned life.

Here again is the Assembly of God in Riverbank, the scene of a tug-of-war between the Holy Rollers and Rose Maddox for the soul of Jimmy Winkle, Rose’s lead guitarist and steady flame (the Holy Rollers won).

Author Whiteside’s description of Modesto continues a tired tradition of dismissals and slights (“scorched and moribund,” he offers), but he also reveals a bygone character of this region, that of a cultural crossroads where the Maddoxes could rub shoulders with Roy Rogers, Woody Guthrie, Bob Wills, and a host of Steinbeckian sorts.

While other hillbilly bands played to type, dressing like hayseeds and working predictable cornball comedy into their act, the Maddoxes, being the genuine article, were ill-equipped to draw this caricature. They channeled their earnings into the flashiest western wear they could find and gave their own boisterous humor free rein onstage.

Paradoxically, they found immediate favor with both radio and live audiences, and when, in 1939, they entered a hillbilly band contest at the State Fair, they took top honors. Their prize was a one-year series of shows on KFBK radio in Sacramento, syndicated over several northwestern states.

With the advent of World War II, the band’s future fell into doubt, as several of the brothers were spirited off to distant lands. By 1946, however, the entire family was back in Modesto, and the group (singer Rose, mandolinist Henry, fiddler Don, bassist Fred, guitarist Cal, and all-arounder Cliff) was immediately reformed along radical new lines. In the space of this year, they hired two outside musicians (steel guitarist Bud Duncan and lead guitarist Jimmy Winkle), went electric, embraced the boogie, and began making records.

Fred and Cal, pitching the boogie to older brother Cliff, issued a cry which, in coming decades, would be taken up by the nation and then the world: “We have got to have that beat!” Without so much as a drummer, they caught the beat and rode it. As Fred would tell Jonny Whiteside, “People couldn’t stand still – they had to dance.”

Through the end of the 1940s, the band continued to call Modesto home while touring the country and releasing such electrifying fare as “Water Baby Blues,” “Hangover Blues,” and “Step It Up and Go.” By this time, according to folklorist Charlie Seeman (interviewed on National Public Radio in 2003), they were “the leading edge of rockabilly, with that slapped bass sound that Fred

THEY WERE FROM MODESTO, AND WITHOUT THE MADDOX BROTHERS & ROSE, THERE WOULDN’T BE NO ROCKABILLY. — Glen Glenn

CONTINUED ON PAGE 64  209MAGAZINE

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OCTOBER/NOVEMBER 2014

lookback Maddox had developed.”

Soon enough, a pre-iconic Elvis Presley was rocking the country & western world, and the Maddoxes (now under contract to Columbia and based in Hollywood) were right beside him. All were co-residents on KWKH radio’s “Louisiana Hayride,” even sharing the occasional concert bill.

One can almost see the wheels turning in Elvis’ head as he eyes the group’s shiny Cadillacs and tries on Fred’s pink jacket. (Lula “Mama” Maddox – an everpresent disciplinarian – made him take it off!)

But rock & roll, by 1956, had no use for elder statesmen or elder anything, and the Maddox Brothers & Rose were summarily eclipsed by the very music they had helped to pioneer. Fred, Don, and Henry soldiered on for another year, with Henry’s wife Loretta (aka Retta) assuming lead vocal duties. It was during this period that Glen Glenn was pressed into service.

“Fred’s wife, Kitty Maddox, called me on the phone,” recalls Glenn, “because I was still doing country music around Southern California. I worked with them all through ‘57, with the Maddox Brothers & Retta. Then I think it was about the last part of ‘57 that Henry and Retta, they wanted to quit the group, and then Don Maddox…he saved all his money, so he moved up and got a big ranch in Oregon. So all that was left was Fred and me. So there was no more Maddox Brothers; that was the end of it.”

In the wake of the neo-rockabilly craze in the late 1970’s, the classic recordings of the Maddox Brothers & Rose would find new life on anthologies and eventually comprehensive reissues on the Arhoolie and Bear Family labels.

In 1994, Rose Maddox received a Grammy nomination for her bluegrass album, “$35 and a Dream.” Her health was failing by this time, and she died in 1998, leaving Don as the sole surviving musical Maddox.

Always revered by country and rock insiders, Rose and her brothers found increasing favor with the public in absentia and were even the subjects of a 2002 stage production, “Mad. Bros. & Rose: A Rockabilly Revue.”

So, was a musical revolution really taking shape in this “small, flat, dusty, sleepy city” in and around the 1940s? How reliable are claims like those of Glenn Mueller, a fellow traveler of the Maddoxes, who wrote for the Rockabilly Hall of Fame that “rockabilly may have started with a Modesto, California-based family”?

Track down one of the Arhoolie collections and judge for yourself. Hear the frantic tempos, the breathless vocals, and the stinging, snarling guitar sounds (often an electric mandolin!) that would become hallmarks of later times. You might just be moved to speculate…Modesto, a possible launch pad for rockabilly and, by extension, a big chunk of rock & roll. Sleepy like a slow fuse. ■ 209MAGAZINE

64

THEY WERE THE BEST GROUP I’VE EVER SEEN IN MY LIFE…I IDOLIZED ‘EM. — Glen Glenn

OCTOBER/NOVEMBER 2014

bookreview

Book Examines Immigration Between Mexico and Turlock

By ELIZABETH ARAKELIAN

irande Alfredo M

F

or generations, immigrants from the Mexican town of Jalostotitlán, Jalisco, have migrated between their native community — which they call “Jalos” — and Turlock in the Central Valley.

University of California, Riverside sociologist Alfredo Mirandé examines this circular pattern of migration and how the ability of these migrants to stay connected to their native roots facilitates success in the United States in his book, “Jalos USA: Transnational Community and Identity.”

In “Jalos, USA” Mirandé explores the complexities which immigrants experience upon their migration between Jalostotitlán, Jalisco, and Turlock. A professor of sociology and ethnic studies at the University of California, Riverside, Mirandé was inspired to write the book as a further examination of his social and cultural interests.

“The book evolved from my interest in gender and in family. I had written a couple of books already on those topics but I wanted to see how gender relations changed as a result of migration,” explained Mirandé.

Made possible through a grant from the UC Mexus-Conacyt, a joint program between the University of California and a Mexican agency for science and technology, Mirandé left the classroom to perform hands on research interviewing residents of both Jalos and Turlock.

Initially struck by the amount of people migrating to Turlock rather than other popular areas in the East Bay, Mirandé discovered that Turlock allowed the immigrants to recreate their cultural home space most accurately. The annual Fiesta De La Virgen 209MAGAZINE

De La Asuncion celebrations, which occur in both Turlock and Jalos, proved an ideal celebration to examine.

“The fiestas are not only a way of celebrating your roots and culture, but what happens is that the fiestas also become a dating and marriage market,” said Mirandé Mirandé conducted in-depth personal interviews as well as focus groups to understand not only the individual’s experience but the changes one undergoes in courtship rituals among other major life changes. Mirandé also researched not only how immigrants retain their identity in a foreign place but the perception that natives have of those across the border.

“What I found interesting is that both youth feel that there is more freedom on the other side of the border,” said Mirandé.

While Jalos youth feel there is more freedom in the United States regarding sexual norms, those in the U.S. were impressed by the less strict drinking laws and the ability to drive without a license in Jalos.

By compiling information on a multitude of aspects of life, Mirandé also explored participants’ testimonies against the backdrop of circular migration patterns as those who come to the U.S. from Jalos often desire to ultimately return to Mexico.

“They see the USA as a land of opportunity and a place that if you will work you can succeed. In Mexico if you want to work hard and succeed, the opportunities just aren’t there,” said Mirandé.

The book is available in both paper and ebook editions at: http://undpress.nd.edu/books/ P03121#description ■ 65

OCTOBER/NOVEMBER 2014

charitycorner

THE BELLS WILL SOON RING

FOR THE

By DENNIS D. CRUZ

—Carole Stuart

IT’S AN AWESOME EVENT THAT EVERYONE IN THE COMMUNITY LOOKS FORWARD TO. WE’RE HOPING TO MEET OR EXCEED OUR PAST FUNDRAISING TOTALS. 209MAGAZINE

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OCTOBER/NOVEMBER 2014

T

he stockings are already hung by the fabricated chimneys with corporate care at stores across the Valley, where shoppers can buy sugar plums — and any other treats they may desire. Soon, however, shoppers will see alongside this display of consumerism another seasonal sight — the Salvation Army bell ringers.

These ringers, made up mostly of community volunteers, are not just ringing in the season, but reminding shoppers that there are those who can only dream of a hot meal for Christmas and presents under a tree. The bell ringers also offer a way to give back to those less fortunate by donating to the Salvation Army Corps.

The Salvation Army will launch its seasonal fundraising kettle drive with luncheons in both Modesto and Turlock.

“It’s an awesome event that everyone in the community looks forward to,” said Carole Stuart, Stanislaus County Salvation Army special events coordinator. “We’re hoping to meet or exceed our past fundraising totals.”

The 22nd annual Kettle Kick-off for Modesto, officially starting the 2014 holiday collection season, will be held Nov. 20 at Modesto Centre Plaza, 1000 L St., in downtown Modesto. Doors open at 11:30 a.m. with activities beginning at 11:45 a.m. and wrapping up at 1:30 p.m. Tickets are $10 and will include a Christmas-themed dinner. The funds raised by the bell ringers helps those who need it, not just during the holidays but year-round. The funds go toward both Thanksgiving and Christmas dinners for those who may not be able to provide their own, toys for kids in the area for Christmas or Hanukkah, gift baskets or even basic clothing for those who can’t afford them.

The Turlock Salvation Army will host its annual Kettle Kick-off luncheon on Nov. 18 at the Assyrian American Civic Hall, 2618 N. Golden State Blvd. For tickets or more information, call the Salvation Army in Turlock at (209) 667-6091.

Stuart, who has been with the Salvation Army for 19 years, said Turlock’s event is smaller than Modesto’s, but both get the annual holiday collection drive started.

“Ours is the granddaddy, it is the one that started it all and it spread all around the country from here,” Stuart explained. “Ours is the model for the kick-off, it’s pretty exciting.”

The concept of having the ‘Red Kettle’ event came from Salvation Army Captain Joseph McFee 209MAGAZINE

back in 1891. He was concerned about how many hungry citizens he saw in the city of San Francisco. His main goal was to help provide 1,000 Christmas dinners for the city’s poorest individuals on Christmas Day. McFee drew inspiration by looking back on his Navy days in England and how there was a large kettle called “Simpson’s Pot” at Sage Landing, where his boat would come in, and passengers would toss coins into it to help locals that were less fortunate.

McFee took that idea and tailored it to fit his own goal, putting out a pot at the Oakland Ferry Landing on Market Street, along with a sign that read “Keep the Pot Boiling.” As he hoped, people contributed and he was able to take that money and bring his vision to fruition, putting on a holiday meal for those who needed it.

Within six years, his vision went from the Bay Area to the East Coast and 150,000 dinners were given out to the hungry nationwide. Fast forward to present day, and nearly four and a half million people are assisted by the Salvation Army during the holiday season. McFee’s vision has also spread overseas as Korea, Japan, Chile and many European countries have the same type of effort.

Last year the program raised an estimated $200,000 during Modesto’s Kettle Kick-off alone. Celebrity teams ‘work’ the crowd gathering donations for the kick-off luncheon, with the bell ringers having seven minutes to collect funds from those attending the event at the Centre Plaza.

In 2013, the team known as The Christmas Angels brought in $44,257 to record the largest collection in the multiple team effort to help out.

The cheerful bell ringers and the shiny red kettles will be out in full force in the region beginning with the start of the holiday shopping season on Nov. 28 – Black Friday – at many of the major retailers including shopping malls, Wal-Mart, SaveMart, Kmart, Target, and many other locations around the Central Valley.

There are several Salvation Army branches in the area including Modesto, Lodi, Turlock, Manteca, Merced and Stockton. If you are interested in becoming a volunteer this season or to make a reservation for the Kettle Kick-off luncheon in Modesto, contact Stuart at (209) 522-3209.

Along with the familiar red kettle holiday drive, The Salvation Army has a number of programs that help people throughout the year, ranging from prison ministries to disaster relief, homeless assistance to providing meals for the hungry. ■ 69

OCTOBER/NOVEMBER 2014

placecalledhome

FALL HOME DECOR TIPS

By Kristina Hacker

F

all home decorating is all about creating a welcoming environment for friends and family to gather and enjoy a meal together or a drink around the fireplace. The perfectly set table or a few candles around the house can invite good conversation and help make family memories. Hilmar interior designer Melissa Ahlem offers the following tips when deciding what to include in seasonal home decorating: Less is more When walking into a store and seeing the myriad of seasonal decorating items it’s often easy to pull too many thing into your cart, said Ahlem. She recommends picking two or three colors as a decorating scheme and that will help when deciding what to purchase and what to put back on the shelf. Also, think about pulling out an accent color already present in a room’s design, said Ahlem.

Less is more is especially important when it comes to bedroom and bathroom seasonal decorating, said Ahlem. A few autumn colored items can bring in the season, without going 209MAGAZINE

overboard.

Choose items that can be used through October, November and December, recommends Ahlem. Metallics are still on trend from last season and a silver or bronze pumpkin can add flare to a room throughout the fall and winter.

Center of attention Fall entertaining often centers around food, with everyone gathering at the table. As the social focal point, your autumn table should be a unique reflection of your family’s personality, said Ahlem.

Candles, pine cones, pumpkins and gourds are all good items to use when creating a fall centerpiece.

For one fall table, Ahlem used butcher paper with a food theme print she found at the Hilmar Cheese Visitors’ Center as a unique table runner. She topped it with Thanksgivingworthy China plates and wine glasses.

“Don’t be a afraid to mix it up,” said Ahlem.

The butcher paper brought a playful element to the table, said Ahlem, on which young dinner guests could use crayons and spilled wine 70

OCTOBER/NOVEMBER 2014

was no disaster as the runner could be thrown away after the meal.

FOR MORE INFORMATION: Melissa Ahlem Play around is the owner of MeliAnne Creations. She can with texture and be contacted at (209) 564-6197 or MAC_ DESIGNS@yahoo.com dimensions Items of varying height on a dinner table or sideboard table can draw the eye. Just remember to allow for dinner table conservation, said Ahlem.

“Texture is also really important,” she said. “It can set the mood.”

Using burlap as a table runner or a woven basket at the bottom of a fireplace can bring a room to life.

Wreaths of leaves, flowers and burlap can add instant holiday cheer and can be found at big retailers like Michaels and more unique shops, such as Vintage Market on Main Street in Turlock.

Smells like home “This time of year is great for candles,” said Ahlem.

“Candles make people want to cozy up with a cup of hot chocolate and read a book.”

Don’t be afraid to invest in a few good candles, recommends Ahlem. A pleasant scent can make guests instantly welcome.

Melissa Ahlem is the owner of MeliAnne Creations.

She can be contacted at (209) 564-6197 or MAC_DESIGNS@yahoo.com. ■

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209MAGAZINE

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OCTOBER/NOVEMBER 2014

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What’s Plantable?

N

ew gardening app hopes to reach new generation of growers Farmers love their tractors, but if they had to pick an official “tool of the 21stcentury,” they would probably put the “app” at the top of that list. Apps (mobile device software applications) are a great way to reach the Millennial audience on its own technological wavelength. The California Association of Nurseries and Garden Centers are taking full advantage of this tool with their new Plantable app for the iPhone, iPad and iPod. Available online at http://plantable.org, this resource gives consumers a swipable menu of DIY projects like “The Incredible, Edible Patio Garden” and “House Plants that Clean the Air,” complete with materials lists and simple, straightforward instructions. It’s the kind of tool that can transform a young, urban audience into new urban farmers and home gardeners, giving them a chance to share a little bit of the thrill that farmers get every time they bring a crop to harvest.

CANGC developed the Plantable app with the help of a $237,000 grant from California Department of Food and Agriculture’s Specialty Crop Block Grant Program.

The app will help drive young consumers to nurseries and garden centers, which is great for the industry – but it also accomplishes the goal of raising consumers’ “ag IQ” and that’s good news for everyone. ■ 209MAGAZINE

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OCTOBER/NOVEMBER 2014

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OCTOBER/NOVEMBER 2014

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efore trekking out to the mall or spending a few hours online looking for the perfect gift for everyone on your holiday shopping list, try strolling in your downtown area and visiting local businesses.

Several studies have shown that when you buy from an independent, locally owned business, rather than a nationally owned businesses, significantly more of your money is used to make purchases 209MAGAZINE

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from other local businesses, service providers and farms — continuing to strengthen the economic base of the community.

Buying locally also: helps support nonprofits, as smaller business owners give more and more often to community organizations; keeps communities unique, reduces environmental impact, creates more jobs, and encourages local prosperity.

Here are a few local gift ideas to get you started: OCTOBER/NOVEMBER 2014

Pageo Lavender Farm 11573 Golf Rd., Turlock Hours: 10 a.m. to 4 p.m. Wednesday, Thursday, and Friday; 10 a.m. to 1 p.m. Saturday Contact: (209) 632-5052 or visit pageolavenderfarm.com When Patty and George Kapor bought the country property just south of Turlock on Golf Road 10 years ago, they saw an opportunity to fulfill their dream of opening a lavender farm.

That dream has become a prosperous farm, along with a gift shop. Sixty percent of the farm’s lavender harvest is sold either in bundles for decorating or debudded and put into laundry bags or sachets. Forty percent of the harvest is distilled for oils to make lotions and soaps.

“There are many benefits of lavender...reducing stress, helps with sleep. It’s a natural remedy and smells nice, too,” said Josh Kapor, Patty and George’s son and one of the lavender farm managers.

Not only can customers buy bundles of lavender, but Pageo makes its own lavender products including soaps, lotions, bath salts and sachets.

Alexandra’s Home and Garden 105 N. Third Ave., Oakdale Hours: 10 a.m. to 5:30 p.m. Monday through Saturday and Sunday from 11 a.m. to 4 p.m.

Contact: (209) 845-8179 or visit facebook.com / Alexandras-Home-Garden Open House: 10 a.m. to 5 p.m. Nov. 8-9 One can’t help but feel a sense of warmth and holiday spirit when first entering Alexandra’s Home and Garden.

According to owner Alexandra Zwald, the store is closed while she and a team of helpers change the entire look of the store from everyday home and garden to a place of holiday happiness.

“We have five full size trees and four smaller fully

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decorated,” she said.

In addition to the trees, shoppers will find scented candles, garland, wreaths and varying home décor items.

“I’m not the place someone goes to for modern,” she said. “I mean I see it and it’s really cool, but I don’t have the space to do a lot of different. I tend to stick to the traditional and that’s what’s been popular all these years.

“We really do a large gift business too,” Zwald said. “The ornaments are always popular. We also sell trays, towels, lotions, soaps and the scented candles.

We just sell so much of all of it.”

It’s also the wrapping, she said, of what makes the shop different. Since first opening her business, Zwald has maintained a number of traditions that her clientele respond to well. Among them is the perfectly done wrapping, regardless of item or price, complete with tissue paper and ribbon.

Aside from the aforementioned gift items and ornaments, Zwald also has a strong following of decorative Santa Claus collectors.

Blue Diamond Growers Gift Shop 4800 Sisk Rd., Modesto Hours: 9 a.m. to 5 p.m. Monday through Friday; and 10 a.m. to 4 p.m. Saturdays Contact: (209) 545-3222 or bluediamond.com The Blue Diamond Growers Gift Shop in Salida, near the northbound lanes of Highway 99, is a favorite tourist attraction for travelers going up and down the freeway.

Free samples and educational videos are available at the facility Mondays through Saturdays.

It is the perfect place to find a distinctly Valley gift for out-of-state family or friends.

The gift shop is not just for almond lovers, however, as it also has a wide variety of food treats and gifts, collectible items with a variety of gift baskets. CONTINUED ON PAGE 78 

OCTOBER/NOVEMBER 2014

marketplace

PHOTOS BY ROSE ALBANO RISSO/209 Magazine

ing sizes will be filled with unique and eye-catching ornamentation. Fresh wreaths made of Bayleaf and Magnolia adorn the walls and armoires and decorative Christmas houses fill side boards and table tops.

“We’re pretty well known for our vintage houses,” Haney shared. “People like to collect them and this year we’ll have some new ones.”

German Glas Werks 109 E. Yosemite Ave., Manteca Hours: Closed Tuesdays and Wednesdays Contact: (209) 825-4527 or visit www.germanglaswerks.com German Glas Werks in Manteca calls itself “The unique gift emporium.” And for several good reasons.

Many of their original stained-glass designs are copyrighted so they can be purchased only at the store which is conveniently located in the heart of Manteca’s downtown business district. The store is hard to miss, with its colorful displayed fully visible from the Yosemite Avenue and North Main Street intersection.

Glas Werk’s primary designer is Larry Lenschmidt with than 40 years experience. Most of the store’s art glass items are designed and hand-made which guarantees their uniqueness. Each work of art is held in the highest standard. What began as a hobby opened as a brick-and-mortar store 25 years ago.

I Love Paris 325 East F St., Oakdale Hours: Monday to Saturday 10 a.m. to 5 p.m.

Contact: (209) 847-4783 or e-mail info@shopiloveparis.com Christmas Open Houses: 10 a.m. to 5 p.m. Nov. 21Nov. 23 and Dec. 12-14.

The mother/daughter Parisian-inspired boutique owned and operated by Eleanor Colombo and Jill Haney is a refreshing change from what one might find in shopping malls or at big box stores.

“We sell a lot of gift items,” said Haney said of the holiday season. “We sell tons of jewelry.”

Among the top three gift items sold in their shop are jewelry, body products and ornaments.

“Lots of sparkle,” Haney said regarding handbags and jewelry available for the holiday season and beyond. “Scarves were also in last year and will be again. The infinity scarves are really popular, as are the traditional ones.”

Fashion and body products, however, are not the first things that will strike a customer new to this store. The mother/daughter duo does ‘Holiday for the Home’ and they do it well. Christmas trees of vary209MAGAZINE

Larry Lenschmidt, the primary designer at German Glas Werks in Manteca, works on a stained-glass Tiffanydesign lamp shade.

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Le Boucherie Boutique 1730 Main St., Oakdale Hours: Tuesday 10 a.m. to 5 p.m.; Wednesday 10 a.m. to 3 p.m.; Thursday and Friday 10 a.m. to 6 p.m.; and Saturday 10 a.m. to 2 p.m.

Contact: (209) 968-1730 or visit www.leboucherieboutique.com Lauren Holmes transformed the once vintage butcher shop into an eclectic urban chic shop.

“Western and fringe are really big,” Holmes stated.

“I’ve seen a lot of leather pants with oversized sweaters, plaid dresses with knee high boots, bell sleeve and ponchos.”

As looks slowly transition, the shop owner admits that one staple continues to stay strong and prominent in her shop.

“Scarves are so big,” she said. “Infinity scarves are really popular, but at this time of the year all scarves sell.”

So big, in fact, that last year Le Boucherie sold 700 scarves between Black Friday and Christmas. Ninetynine percent of the shop’s scarf inventory retails at $12.

Holmes said her ‘go to’ items for the holiday season would be a scarf or a piece of Lenny & Eva Jewelry for gifts. The statement jewelry is as popular in her boutique as the infinity scarf.

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Sky High Comics & Collectibles 120 W. Main St. Turlock Hours: 9 a.m. to 7 p.m. Monday through Friday; 10 a.m. to 7 p.m. Saturday; Closed Sunday Contact: (209) 250-2116 Following his lifelong passion for comic books and superheroes, Modesto resident Raymond Hannagan opened his first comic book store in Downtown Turlock, one of the first stores of its kind in town.

Being an avid comic book collector for over 40 years, Hannagan says that it has always been his dream to open his own comic book store, and after seeing a need for one in Turlock, finally followed that dream to open Sky High Comics & Collectibles.

“I’ve been a collector for over 40 years, so I have a lot of old and new comics available for sale,” said Hannagan. “It’s always been my dream to have my own comic book store, and I’ve extensively read most of the books I have here.”

With hundreds of comic books featuring DC and Marvel heroes like Batman, Superman, The Avengers, X-Men, and more, Sky High Comics & Collectibles also offers action figures and statues for sale.

Besides popular main titles, Hannagan says that his store also features many odd titles that are not so easily found at other comic book stores. ■ 79

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OCTOBER/NOVEMBER 2014

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A you family can rely on.

The Allen family has been providing family-centered care for more than 61 years. We are proud to be the only family-owned funeral home in the Turlock area.

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LIKE ALWAYS,

You Can Count On Us! For nearly 100 years, Emanuel Medical Center has provided the kind of quality healthcare that Turlock and the surrounding areas can count on. Our doctors, nurses, and staff work around the clock to ensure we serve the community well. Our advanced facilities, like Emanuel Cancer Center and the Justin Ferrari Cardiovascular Operating Suites, enhance our ability to deliver healthcare to the entire community – like always.

To learn more, visit www.emanuelmedicalcenter.org